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Sip and Savor – A Summer Night at Christner’s Bourbon Pairing Dinner

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By Martin Balderama

Presented by Christner’s Prime Steak & Lobster
Featuring Dick Waters of PALM RIDGE RESERVE &
Paul Twyford of WINTER PARK DISTILLING CO.

Christner’s Prime Steak & Lobster, formerly Del Frisco’s, invited us to a unique private dinner with bourbon and whiskey pairings. A night marked with top of the line menu items, accented and enhanced with samples from two local distilleries Palm Ridge Reserve and Winter Park Distilling Company, and cocktails prepared by one of Christner’s top bartender and mixologist.

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The night kicked off with thinly sliced baked chips with creamy blue cheese and avocado dressing for dipping and paired samples of Palm Ridge’s Palm Ridge White Whiskey and Winter Park Distilling Company’s Bear Gully Classic Corn Whiskey. The thought of white whiskey may put off many but the smooth and surprisingly edgy flavor is definitely recommended. The oily chips paired with the white whiskey pairing was a wonderful starter private room event.

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As our group sipped and dipped, owners Dick and Marti Waters of Palm Ridge and Paul Tywood of Winter Park Distilling Company displayed their knowledge in bourbon and whiskey. They described the careful distilling process, gave us a brief impression of whiskey’s lush history spanning from Kentucky to Scotland, and illustrated how Central Florida of all places provided a great opportunity for such a distinct and unique spirit to be produced in.

Next up was a pair of stimulating dishes, lightly done sesame seared tuna and full classic lettuce wedge salad. The seared tuna came generously enclosed in nutty sesame seeds was rich yet remarkable in its flavor. One can describe the lettuce wedge, sprinkled with blue cheese crumbles and bits of bacon, as the perfect link to the tuna. Combined with the classic sweet and slightly bitter Sazerac, professionally mixed with Palm Ridge’s Palm Ridge Rye by Dan our bartender, made the course brilliant.

Continuing soon after was one of Christner’s favorite, the 16 oz USDA Prime Ribeye. The perfectly grilled and nicely seasoned steak came along with Broccoli Au Gratin & Chateau Potatoes side dishes. The ribeye arrived medium rare and the two dishes both hearty and enchanting. Dan then mixed versions of two traditional whiskey cocktails, a Manhattan and an Old Fashioned, while providing a brief history of the two. Each cocktail blended with the two local distilleries’ reserve whiskeys. The main course helped everyone in the room become both full and pleased.

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Dinner ended with Crème Brulee and coffee as desserts and a last pairing of the two distilleries’ bourbon whiskey. Not many may think that deserts and whiskey go together but one will be surprised in the taste of the sweet and smooth vanilla custard of the crème brulee mixed with bourbon’s equally charming spiciness. It is something to be experienced for sure.

The event was overall entertaining, informative, and wonderfully done. Filled with perfectly crafted cocktails, expertly prepared dishes, and memorable stories from hosts and guests alike.

Christner’s Prime Steak & Lobster’s intimate setting proves to be the ideal venue for such an occasion.

Let’s not forget the superb job that the two special guests did in presenting their two distilleries, Palm Ridge Reserve and Winter Park Distillery Co.

by Kris Doan

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The first course started off with baked potato slices with a side of avocado and bleu cheese dressings, which definitely prepped our stomachs for the numerous drinks we were to have that night, these chips were paired with Palm Ridge’s White Whiskey and Winter Park’s Bear Gully Classic Corn Whiskey. Though I most note I am still developing my “finer” or “grown up” palette in regards to liquor I must say that both samples were quite smooth and bold. It was then I realized that we were in for a memorable night with new experiences.

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Our potato slices were then followed by an appetizer, lettuce wedges topped with bacon, blue cheese, and the house dressing, which was very appetizing. Going with the lettuce wedge approach allowed to minimize the mess I typically make when it comes to salads. This salad was paired with a sazerac a drink that is made from whiskey and bitters as well as seared tuna which complimented the salad and drink quite well. The blue cheese within the salad mellowing out the bitter taste of our cocktail.

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For the main course we were given Christener’s USDA Prime Ribeye steaked, cooked to a perfect medium rare and fairly seasoned. This was coupled with Brocolli au Gratin and Chateau Potatoes all of which combined together kept our hunger satisfied with its hearty flavor. This course was paired with a Manhattan and an Old Fashioned, by which this point I was satisfied with the amount of drinks that I had, in my defense this night I wasn’t in the mood for drinks, however I still sampled all the drinks all of which were of the highest quality.

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The last course of the night was dessert to which we were given an amazing creme brule as well as coffee which was honestly a bad idea because I could not sleep that night. However the creme brule was amazing, creamy, with hints of vanilla, I must say I am not much of a dessert person, but the dish was amazing and though I was full by this point the dessert was gone in a matter of seconds.

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Overall the night was amazing, me being perhaps the youngest person in the room I must say that this was an experience that I will remember for days to come, I learned so much about the hard work and dedication that both Dick and Marty from Palm Ridge and Paul from Winter Park Distilling put into their products, putting out high quality products in the state of Florida to which one may describe them as pioneers within their craft in Florida.

I got the chance to meet amazing individuals who explained to me the trends in the industry as well as learn how to make various cocktails that I was not aware of.

It gave me an appreciation for finer liquor, and it will be a night that I will always remember.

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Soulful Latin flavors at new Sofrito Cafe

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Sofrito Cafe is a new mom & pop restaurant near Disney that’s really trying to focus on their community.
Above is a ‘Community Bookcase” for you to take a look & dive in to explore, from interactive board games to Old hispanic books. There’s also a world map in the restaurant to pin where you’re from to show all the diverse people that come into Sofrito Cafe everyday.

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I began with some fresh juices Mango (left) and an uncommon, but delectable fruit Soursop (right).

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Delighting the Senses at The Osprey Tavern in Baldwin Park

Chef de Cuisine of Osprey Tavern Joseph (Joe) Cournoyer-Burnett, who graduated from Clark University in Atlanta, formerly served as Chef De Cuisine at Norman’s New World here in Orlando from 2001 to 2010, and then Chef De Cuisine at Loews Hotels before joining the Ravenous Pig.

Drawing inspiration from the available seasonal and local seafood, owners Sue and Jason Chin tell us the most popular dishes Osprey Tavern include the oysters, pizzas from the stone hearth oven and the delmonico steak out of the Josper, which is a wood burning oven/grill from Spain. Their craft cocktails have also been hugely popular.

The Osprey Tavern Joseph Cournoyer-Burnett Executive Chef

What are your favorite dishes on the menu right now?

Chef Joe: The Dutch Baby found on our newly released brunch menu. It is a brunch pastry that is baked to order, and it could be described as a cross between a popover, Yorkshire pudding and crepe. We bake it with blueberries and top it with maple syrup

Jason Chin: The Porchetta and Charred Peel & Eat Shrimp

When people think of The Osprey Tavern, what do you think should come to mind?

Chef Joe: An escape from the “touristy places” in Orlando; a local, go-to place that still has a very metropolitan feel

Jason Chin: Comfort in a classy setting with everything done in a thoughtful way, from preparation of the food to the layout of the dining room, the wine and cocktail list and style of service. We want our guests to feel like they have been transported to a different city, not that there is anything wrong with Orlando, haha.

What is popular right now at the Tavern?

The Grouper, Peel & Eat Shrimp, also the Blue Jacket and Rye or Die cocktails

What excites you most about the dining scene in Orlando?

The vibrant and growing culinary scene. It is exciting to see how far it has come in the last several years and how much potential it still has.

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I was invited to Osprey Tavern for a media dinner the other night and have to say I was immediatetly left impressed by the decor -there’s a sweet rustic and homey ambience to the dining room.

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…and a high contrast between whitewalls and black seatings, with plenty of windows to allow natural lighting to seep through.

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There’s an open kitchen that allows the guest to observe the process of their dishes being made and expedited.

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The space is more welcoming with an island bar in front of the restaurant.

We started off the meal with a simple, yet elegant oyster shooter.

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Amuse
Oysters with paddlefish caviar. Smooth, clean, and bit creamy while withholding the true taste of the oysters.

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Heirloom Beet Salad
One of my most favorite salads ever.

You have marinated beets with a shallot vinaigrette along with gooseberry, hazelnut. goat cheese, and salmon roe. It all looks so simple but it is filled with incredible flavours of earthiness, a sight tang, and bursts of natural sweetness.

The goat cheese really tied the entire dish together, it’s more mellow than most goat cheese I’ve had, but nonetheless smooth and rich like how goat cheese should be.

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Alaskan King Salmon – Gnudi, black radish, artichoke, shellfish broth.

The salmon was cooked nicely, with a pink center. For me, the most flavour in this was from the bone marrow foam and shellfish broth. Quite savory with a comforting familiarity.

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Whole Roasted Chicken

Organic whole chicken, duchess potatoes, peas, and carrots. The chicken was incredibly tender and juicy and wasn’t overpowered by seasonings, only enhanced by the bit of salt and pepper.

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Standing Rib Roast

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Standing Rib Roast

Incredible tender cut of primal rib with a minerally essence from the beef.

Paired with tomatoes, romaine, morel mushrooms, rutabaga puree.

Note: I was quite full by this point, but forced myself to finish off the rest of the beef, it was delicious. I have no regrets.

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Chocolate Caramel

Of course there’s always room for dessert.

So I indulged myself in their flourless chocolate cake, salted caramel, caramelia cream, roasted cocoa nib ice cream.

The Osprey Tavern is a modern interpretation of the classic American Tavern. Owners Sue and Jason Chin created a place that would serve as a cornerstone of the community, where neighbors could commune.

Osprey Tavern is a must try in the Baldwin Park neighborhood, a welcome addition to the Central Florida food scene.

The Osprey Tavern Dinner Menu Summer 2015 The Osprey Tavern Happy Hour Menu The Osprey Tavern Dessert Menu The Osprey Tavern Bar Menu

Osprey Tavern

4899 New Broad St, Orlando, FL 32814
(407) 960-7700

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East Coast Wings and Grill plus $25 Gift Card GiveAway!

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The Original Cooke Skillet
The Original Cookie Skillet

East Coast Wings & Grill is a fast-growing, casual, family dining franchise that puts the spotlight on buffalo wings. The burgeoning franchise recently placed No. 37 in Restaurant Business Magazine’s 2015 List of Fastest Growing Mid-Size Restaurant Chains.

Based in North Carolina, the concept caters to chicken wing lovers by offering dozens of varying chicken wing flavors that can be paired with nine heat intensities.

We were invited to an exclusive media event this Tuesday the 21st of July in order to try out a series of wing flavors that are offered on their menu as well as various interesting items that are to be added in the upcoming months.

East Coast Wings and Grill located on S. Orange Ave the 2nd location here in Orlando (the other location is on on Alafaya Trail in East Orlando) is your typical bar and grill with wings, salads, beer, cocktails, and burgers.

However what sets them apart was a few menu items that perhaps may be considered “extraordinary”.

There are strangely weird yet mouthwatering combinations such as the “BIg Daddy Patty Melt” a hamburger with your typical beef, bacon, lettuce, tomato, however the buns are made out of two grilled ghost pepper cheese sandwiches.

If that’s not out of the ordinary perhaps try the “ECW Breakfast Club Sandwich” a burger that has all your typical burger ingredients but with a fried egg and Belgian waffle with maple syrup on the side.

If you are just in to trying just the more ordinary items, perhaps the Sweet and Sour BBQ shrimp Tacos would be a good choice – especially if you want to cool down the intensity of the volcanic wings. Paired with the “Strong Island Iced Tea” their take on the classic Long Island Ice Tea, containing Cruzan Silver Rum, Moonshine White Lightning, and Sauva Blue Resposado Tequila with a splash of Pepsi –  quite refreshing and not too strong to the taste.

Of course, you can’t forget about the wings — one of the wings that we were able to try, that they were particularly proud of was their honey BBQ wings,  voted as America’s favorite wing this year.

In celebration of National Wing Day, East Coast Wings & Grill is actually giving away six free wings on July 29 with the purchase of an entree.

Lastly, for dessert we had the original cookie skillet but by then I was so full from the numerous amount of food items that I did not have enough room to eat it….but it did look pretty good though!

All in all, I enjoyed the evening spent at East Coast Wings and Grill -interesting items, flavorful wings, and full bodied cocktails – I recommend you give it a try the next big game!

Big Daddy Patty Melt
Big Daddy Patty Melt
Variety of Wings
Variety of Wings
Strong Island Ice Tea
Strong Island Ice Tea
ECW Breakfast Burger
ECW Breakfast Burger

$25 GIVEAWAY CONTEST – East Coast Wings

East Coast Wings has provided us two (2) $25 gift cards to their restaurant to giveaway to our readers!
Answer this question below and you will be entered to win – must answer by July 31st, 2015 to enter. One entry per person. Winners will be chosen randomly on August 1st! Thanks!

Question:

What is your favorite wing place in Orlando and what flavor do you get there?

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Himmarshee Public House releases New Menu and Bar

by Kim Daorerk

Located in the historic Himmarshee Village in Ft Lauderdale, Himmarshee Public House has also launched a new indoor/outdoor bar as well as a new menu including 16 new dishes that reveal the old American comfort food tradition and new American Classic Cocktails. The new menu will be offered at both the new bar (Thursday through Saturday) and the restaurant’s main dining area daily.

Catering to the foodie, the 16 new dishes on Himmarshee Public House’s updated menu includes additions to Snacks & Bites section such as Sweet & Sour Pork Belly, Salads including the Kale Salad with mandarin oranges, toasted almonds, golden raisins and honey-almond vinaigrette; Quality Burgers & Sandwiches such as a Fried Chicken Caesar Sandwich with smoked bacon, creamy Caesar dressing and parmesan on toasted ciabatta; and American Classics like Maple Bourbon Salmon served with mashed potatoes and market greens. Guests can nosh on All-American fare such as Slow Cooked Meatballs with whipped ricotta and local basil, or the American comfort food classic, Bacon Wrapped Meatloaf with Nueske bacon, mashed potatoes and mushroom gravy.

“The new menu truly represents the identity of Himmarshee Public House, bringing out the heart of comfort food” added Falsetto. “We’ve added something for everyone with a variety of dishes that speaks to even the most discerning palate.”

We were recently invited to a media preview to check out the new bar area and menu, leaving quite impressed.

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The new indoor/outdoor bar at Himmarshee Public House.

Himmarshee Public House debuts a new menu of old American comfort food and new American classic cocktails to celebrate the completion of its new indoor/outdoor bar.

Located in Fort Lauderdale, Himmarshee Public House has elevated the downtown area from a pub crawl street to a foodie paradise. It caters to visitors from day to night: featuring outdoor seating, indoor high top seating, a center bar with beautiful brick pillars, and an intimate indoor full-service dining area.

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There are multiple large screen televisions around the inside, so you’ll never miss a sports game or special event while enjoying a night out at the bar.

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Public House offers 40 beers on tap, ranging from South Florida locals Funky Buddha Brewery, to other in-state brewery, Cigar City. On weekdays, you can relax after work and enjoy their half-off happy hour from 4-7 pm.

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The view of the indoor dining area, which is also available for private events and parties.

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Motto of JEY Hospitality Group: Just Enjoy Yourself.

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I started off my meal with a Smoking Old Fashioned. The craft cocktail is presented in a tumbler filled with hickory smoke, which a single ice sphere and Makers 46 is poured into. Garnished with an Amarena cherry and an orange peel, the hickory smoke adds new dimensions of smell and taste to this American classic.

Sixteen new dishes are featured on Himmarshee’s menu, including an appetizer menu available at the new bar during Happy Hour. These new Bar Bites include Warm Pretzels, Crispy Calamari, and Smoked Fish Dip. One absolute must-try is the Sweet and Sour Pork Belly. A refreshing watermelon salad is paired with a braised Duroc pork belly that is as equally tender and juicy to bite into. My favorite is the Slow Cooked Meatball, which is dressed with San Marzano tomato sauce, whipped ricotta cheese, and local basil. The meatball is hearty and flavorful. I soaked up the every drop of the ricotta cheese; you can taste the care made into that bar bite. The Bacon Wrapped Shrimp combines two popular meats from land and sea. The local caught shrimp is glazed in honey-sriracha sauce, which packs a spicy punch. It is served on a cooling cole slaw, but the bold taste is not for the faint of taste buds.

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Left to right: Sweet and Sour Pork Belly, Slow Cooked Meatball, and Bacon Wrapped Shrimp.

Public House also offers four refreshing salads. I sampled the shaved Kale salad, which is topped with Mandarin oranges, toasted almonds, golden raisins, and a honey-almond vinegaratte. The kale is not bitter at all, which is what I was most afraid of, and the sweetness doesn’t over power the greens. It’s like Florida sunshine on a plate!

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Kale Salad.

Entrée meals at Himmarshee Public House give you big flavors and generous helpings. My favorite is the Maple Bourbon Salmon. The fish is grilled and moist, while the sauce is light and flavorful. I also tried the Bell & Evans Chicken, which includes a pan roasted chicken thigh. The skin is crispy, but the chicken meat is juicy. Another must-try entrée is the Porter Braised Short Rib. The short rib is incredibly tender and bursting with flavor, thanks to its marinade in the “Pops” Wynwood Porter craft beer. The Wynwood Brewing Company is located in North Miami, in the Wynwood Art District, and it’s great to see Himmarshee use local artisan ingredients in their foods.

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Left to right: Maple Burbon Salmon, Bell & Evans Chicken, Wynwood “Pops” Porter Braised Short Rib

The meal ended with the chef’s choice of dessert. I received a gorgeous chocolate tart with chocolate gnash filling, topped with powdered sugar. In line with the rest of the meal, the dessert had big flavor and a wonderful ending to a bold meal.

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Chocolate cake dessert.

Whether you’d like a sit down meal or you’re looking for drinks at a fun spot, Himmarshee Public House caters to you. It’s energized by the liveliness of downtown Fort Lauderdale, or you can find an intimate table in the back of the restaurant.

For a special insider’s discount, ask the manager at any of the JEY Hospitality Group restaurants (Himmarshee Public House, ROK:BRGR, or Tacocraft) for the “Locals Only Card”. You will get a special card that gets you 25% off your entire bill at their Fort Lauderdale restaurants all summer long!?

For updates on menu changes, parties and special events, follow Himmarshee Public House on social media: facebook.com/publichouseFTL, twitter.com/publichouseFTL, Instagram/publichouseFTL.

Kim Daorerk

New Breakfast Menu debuts July 27th for Swine & Sons Provisions – Sneak Peek

Swine & Sons Provisions, from the owners of the The Ravenous Pig and Cask & Larder, will expand offerings to include breakfast beginning Monday, July 27, at its 595 West Fairbanks Avenue shop in Winter Park.

The morning menu will feature hot egg sandwiches, quiches, pastries, house cold brewed coffee, espresso drinks and rotating seasonal specials.

Chefs Rhys and Alexia Gawlak of Swine and Sons
Chefs Rhys and Alexia Gawlak of Swine and Sons

Breakfast hours will be Monday through Friday from 7 a.m. to 11 a.m. Swine & Sons will continue to serve lunch weekdays between 11 a.m. and 3 p.m., and will offer a limited menu consisting of grab-and-go options, charcuterie, beer and wine between 3 p.m. and 5 p.m.

The breakfast menu will not be available on weekends, for now, but the full lunch menu will be served from 10 a.m. until 6 p.m. on Saturday, and from 11 a.m. until 4 p.m. on Sunday.

To celebrate the launch of the new breakfast menu, Swine & Sons will offer hot breakfast sandwiches all day (7 a.m. until 5 p.m.) on Monday, July 27.

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Here are a few of the new items:

Breakfast @ Swine & Sons

Sandwiches

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Biscuit Sandwich – Egg, House-Made Canadian Bacon, Tomato Jam

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Fried Chicken and Waffle-wich – Smoked Honey, Pickled Gypsy Peppers, Cornbread Waffle

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Breakfast Focaccia Panini – Egg whites, tomato-basil goat cheese spread, marinated sweet peppers

Plates

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Baked Egg – Grits, Smoked Tomato, Potatoes, Onion, Sausage, Kale

Baked Egg en Croute – Caramelized Onion, house-cured Bacon

Baked Egg en Croute – Spinach, Fontina

Sweets

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Cinnamon Bun

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Chai Spiced Coffee Cake

Bento Boxes

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Smoked Salmon Spread with Bagel Chips

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Salumi and Cheese

Swine & Sons’ breakfast is a collaboration by James Beard-nominated chefs/co-owners James and Julie Petrakis and their Swine & Sons partners, Rhys and Alexia Gawlak.

“Neither The Ravenous Pig nor Cask & Larder are open during breakfast time, so this was the perfect chance to add an option for people to enjoy Swine Family restaurants at all hours,” said James Petrakis.

“Swine & Sons breakfast offers quick takeout for people on the run, as well as a neighborhood hub where guests can read the newspaper while enjoying a cup of coffee.”

Swine & Sons will also offer breakfast catering services for local businesses and private gatherings.

For more information on Swine & Sons, visit www.SwineandSons.com or follow on social media at:
Facebook – https://www.facebook.com/swineandsons
Twitter – @SwineandSons
Instagram – @SwineandSons

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Wild Hare Presents: A Farm Supper Series

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Wild Hare Presents: A Farm Supper Series, a series of 7 incredible suppers at your favorite local farms.

“Enjoy beautiful and seasonal 4 course meals planned, prepared and served to you under the stars by Jeff Kutner, Valencia College Culinary School graduate, and Wild Hare Owner, Cheryl Bryant. The delightful and fresh menus will be determined by crop availability. Join us as we raise our glass of wine or beer to our hardworking farmers, to the Central Florida growing sustainable food movement and to YOU for choosing delicious sustainability. Plant-based suppers are available, if requested at time of purchase. Save $35 dollars by buying complete series. Reservations are transferable.”

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Suppers begin at 6PM. Seating is limited.
Full Series of Suppers is $420.00
Individual Suppers are $65.00

Celebrate the Fall Harvest with The Barefoot Farmer, Samsula, Florida
October 16th, 2015

The Bounty of Fall with The Farm at Rockledge Gardens, Rockledge,
Florida November 13th, 2015

Christmas at the Farm with The Barefoot Farmer, Samsula, Florida
December 11th, 2015

A New Year Begins with Rest Haven Farms, Geneva, Florida
January 23rd, 2016

Valentine’s Day with The Farm at Rockledge Garden,
February 14th, 2016

The Joy of Spring Vegetables with The Barefoot Farmer, Samsula Florida,
March 11th, 2016

Blueberry Season with A Natural Farm and Educational Center, Howey-in-the-Hills,
April 30th, 2016

To reserve your seat: Squareup.com/Market Wild Hare Kitchen and Garden Emporium

For more information:

Find up on Facebook and check our Events tab:
Wild Hare Kitchen and Garden Emporium
or www.WildHareKitchen.com or
Call the shop: 321.203.4535 or stop by
335 North Ronald Reagan Blvd, Longwood, Florida, 32750

Wild Hare Kitchen and Garden Emporium
335 North Ronald Reagan Blvd
(North East Corner of Church Ave)
Longwood, Florida
32750

Interview with Chef Nathan Hardin – Highball and Harvest at Ritz Carlton Orlando, Grande Lakes

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Nathan Hardin was recently appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes, a restaurant praised for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.

A Tampa-native and graduate of the Culinary Arts from the Art Institute of Tampa, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.

Here is our recent interview with Chef Nathan Hardin as he assumes the position of Chef De Cuisine for Highball & Harvest.

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Photo by Michelle Valle, Grande Lakes Orlando Resort

 

What are some changes that may come to Highball and Harvest under your leadership?

As a chef you always want to show respect to those who precede you, I don’t want to walk into a new establishment and tear the menu apart, instead I will continue to enhance the flavors and concepts of the current dishes. Yes of course, I will add a few of my own dishes, but that will come in due time. As of right now, I want to really utilize the amazing ingredients that we have growing in our farm. I have yet to have this sort of opportunity to truly be self-sustainable.

Please say you are keeping the Parker Rolls?

I figured this question was going to be of concern. Of course the parker rolls will stay on the menu. To me they are a reason in and of itself to come back to the restaurant. I would love to play with the accoutrements that come with the rolls, though. Switch them up with the seasons and what we can grow, and/or source locally.

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Any favorite dishes on the menu now?

I must say, there is one dish that stands out, it would have to be the beet and goat cheese salad. Such a classic dish, that I think Mark Jeffers really did justice to. Roasted beets, with pickled candy cane beets, and a puree of golden beets. Is it necessary to put three variations of beets on one plate, no, but that’s what makes it. To top it off, spiced pecans, marinated hearts of palm, and goat cheese. Magic!

What are some popular dishes at the restaurant now?

The most popular dish is our Booker’s Skirt Steak. The steak is marinated for 24 hours, grilled, and then accompanied with a potato puree, grilled corn + arugula salad, and a charred onion vinaigrette. Right before the dish goes out, we shave a small amount of Winter Park Tomme cheese. This cheese is the perfect garnish for the dish, slightly acidic, and it just melts over the dish.

Booker's Skirt Steak
Booker’s Skirt Steak

How is Orlando so far compared to Miami and Tampa?

I wasn’t exactly sold on the city prior to actually visiting, and getting to know the people here. Now that I’m getting a little more familiar with the areas, I’m infatuated. So many great nooks and crannies to search out and enjoy. I definitely look forward to immersing myself in the food scene in the Winter Park and Mills 50 district. Feel free to send me any recommendations, I’m always hungry.

What do you do when you are not at the restaurant ?

I love to golf. It’s exactly the opposite of being in the kitchen, the other end of the spectrum. I am lucky to have a few friends from back home in Tampa, that are always willing to make the drive across the state to come play the immaculate courses in the Orlando area. I think it’s the peace and quiet that surrounds you on the course. The fact that before every shot, you know there won’t be a ticket ringing in. Just silence.

What are some great lessons that you have learned in the kitchen before coming to Highball and Harvest?

How long do you have?

If there was only enough time in the day. I guess I’ll just share one. Possibly the most important one. Short and concise conversations. Too many words, people get confused and lose interest, too few and you’re unclear with your intentions. Communication is what makes or breaks a team. If there’s a lack of communication in any facet of the kitchen we have issues. Whether it be someone walking behind you with a hot pan, or an item that has to be 86’d from the menu, or an allergy from a guest, these are all things that come back to communication. These conversations are what really allow us to thrive and give our guests the best possible experience.

Highball & Harvest

4012 Central Florida Pkwy, Orlando, FL 32837, United States
+1 407-393-4422

5 Must Try Dishes from West Palm Beach’s Clematis Street Dining District

I was born and raised in West Palm Beach – graduated high school there before heading to Orlando for UCF – so it has always had a special place in my heart and memories. The downtown Clematis Street district was always one of my favorite places to explore – from little kitschy shops like the Clematis Street News Stand to rowdy night clubs like Roxy’s.

West Palm Beach’s Clematis Street Dining District today is home to a vibrant collection of restaurants and shops near the waterfront and has evolved into an international cuisine capital.

Located within walking distance of one another, this area offers an extensive variety of authentic culinary menus including Cuban, Middle Eastern, French, Latin, Italian, Asian, Mediterranean and more.

Here are 5 Must Try Dishes from West Palm Beach’s Growing International Food Scene

Rocco’s Tacos & Tequila Bar Signature Dish (Seafood Molcajete)
1. Rocco’s Tacos & Tequila Bar Signature Dish – Seafood Molcajete

Rocco’s Tacos & Tequila Bar opened in 2007 and serves fresh Mexican cuisine. Clematis Street was the original location and launching pad for this popular restaurant which now has multiple locations in South Florida. They are known for their made-to-order guacamole, prepared tableside.

Pistache Restaurant Signature Dish (SteakFrites)
2. Pistache Restaurant Signature Dish – Steak Frites

Pistache Restaurant opened in 2008 and is a classic Parisian eatery with a sophisticated French bistro ambiance.

LeilaRestaurantLamb
3. Leila’s Restaurant Signature Dish – Rack of Lamb

Leila’s Restaurant opened in 2008 and serves an extensive Middle Eastern menu and is known for their authentic belly dancers

Kabuki Restaurant Signature Dish (Seared Ahi Tuna Roll)
4. Kabuki Restaurant Signature Dish – Seared Ahi Tuna Roll

Kabuki Restaurant serving sushi and Thai food which opened in 2011.

The Chick Pea & Hummus Bar Signature Dish (Falafel Salad Bowl)
5. The Chick Pea & Hummus Bar Signature Dish – Falafel Salad Bowl

The Chick Pea Grill & Hummus Bar opened in 2014 and is a favored lunch spot in downtown. They offer fresh, made-to-order Mediterranean cuisine and are known for their falafels.

 

Taste of the Nation Orlando returns August 8, 2015

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ORLANDO’S TASTE OF THE NATION FOR NO KID HUNGRY TURNS THE TABLE ON CHILDHOOD HUNGER WITH ANNUAL EVENT FEATURING AREA’S TOP CHEFS

Central Florida’s most celebrated chefs will gather on August 8, 2015 at the Orlando World Center Marriott to cook up support for the 26th installment of Orlando’s Taste of the Nation® for No Kid Hungry.

This is my favorite foodie event of the year – so many wonderful local chefs all cooking for a great cause.

Forty-four of the area’s most accomplished chefs will showcase tasting portions of signature dishes, accompanied by fine wines, craft beers and specialty cocktails, to ensure that no child grows up hungry in our city and across America.


Video from 2014’s Taste of the Nation Orlando

Newcomers include Artist Point at Disney’s Wilderness Lodge Resort, Black Fire Bull, MOOR and Old Hickory Steakhouse at Gaylord Palms Resort, Highball and Harvest at Ritz-Carlton Orlando, Grande Lakes, Itta Bena, Lafayette’s Music Room, Tapa Toro Tapas Bar, TR Fire Grill, The Whiskey, Urban Tide Hyatt Regency, and Yak & Yeti at Disney’s Animal Kingdom.

Along with appetizers, entrees, desserts and spirits, guests will enjoy a fully automated mobile silent auction featuring signed memorabilia, stays at upscale hotels, dining experiences, rounds of golf on area courses, and exotic adventures and getaways.

The event’s popular Instant Wine Cellar game returns offering participants a chance to win more than 150 bottles of wine valued at more than $2,500. There are only 250 chances to win this exquisite wine cellar. Each key is a $25 donation.

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New to this year’s event is The Giving Tree, a towering tree that will give participants an opportunity to win a taste of Orlando’s most popular restaurants. For a $50 donation, participants are invited to choose a hanging envelope from the tree; each hanging envelope contains a restaurant gift card ranging from $50 to $200 in value.

Orlando’s Taste of the Nation is also serving up four tasty starter events to whet the community’s appetite for the main event while raising funds for national beneficiary Share Our Strength and local beneficiaries Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

World of Beer invites guests to toast to Taste of the Nation with select craft brews. One dollar for each pint sold at its Dr. Phillips location (7800 Dr. Phillips Blvd., Orlando) on July 23 from 4:00 p.m. to close and its downtown Orlando location (431 E. Central Blvd.) July 30 from 4:00 p.m. to close will directly benefit Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

Eola Wine Company welcomes guests to raise a glass to end childhood hunger with a series of weekly wine tasting events on Wednesdays from 6:00 p.m. to 8:00 p.m. from July 1 to Aug. 5 for a $15 donation at the door.

Childhood Hunger is a solvable problem

All proceeds will benefit Share our Strength’s efforts to end childhood hunger, which includes local beneficiaries Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida. Eola Wine Company is located in downtown Orlando at 430 E. Central Blvd., Orlando.

The Ancient Olive is fighting childhood hunger with olive oil by donating $1 for each bottle of ultra-premium extra virgin olive oils, aged balsamic vinegars, and flavor-infused olive oils sold between July 7 and August 8. The tasting bar for premium extra virgin olive oils and balsamic vinegars is located at 324 N. Park Ave., Winter Park. The Spice & Tea Exchange, located at 309 Park Avenue North, Winter Park, will also donate $1 for each gourmet grinder blend sold. Proceeds from both events will support Share our Strength’s efforts to end childhood hunger, which includes local beneficiaries Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

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Orlando-based Hawkers Asian Street Fare is committed to helping end childhood hunger locally and across the country with their Roti for a Cause campaign. Throughout the month of July, guests can enjoy a free round of Hawkers’ signature Malaysian-style flatbread Roti Canai for donating a minimum of $2 to Share Our Strength’s childhood hunger relief programs. Those who donate will be entered into a drawing to win a pair of tickets to Orlando’s Taste of the Nation. Hawkers Asian Street Fare has two locations: 1103 N Mills Ave., Orlando and 1001 Park St., Jacksonville.

With a 26-year legacy of combating childhood hunger locally and across the nation, Orlando’s Taste of the Nation has raised millions in critical funds to support children’s nutrition programs provided by local beneficiaries Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida, regional beneficiary Florida Impact, and national beneficiary Share Our Strength.

“Last year, the Coalition served more than 300,000 meals, and Taste of the Nation’s fundraising efforts helped make that possible,” said Brent A. Trotter, president and CEO of Coalition for the Homeless of Central Florida. “Childhood hunger ends one meal at a time, and that responsibility must be a community effort. Taste of the Nation is a perfect example of our community coming together to help those in need, and we couldn’t be more grateful.”

Orlando’s Taste of the Nation is presented nationally by Citi and Sysco and sponsored nationally by media sponsor Food Network, and in select markets by Emmi Roth USA, OpenTable, and Kikkoman Sales USA, Inc. Special thanks to local sponsors AmeriFactors, Regions Bank, Darden Restaurants, Quality One Wireless, Walt Disney World Resort, Universal Orlando Resort, and Heron Lawn and Pest Control.

ORLANDO’S TASTE OF THE NATION FOR NO KID HUNGRY

WHEN:

Saturday, August 8, 2015 6:45 p.m. – 10:00 p.m.

WHERE:

Orlando World Center Marriott 8701 World Center Dr., Orlando

TICKETS:

$150 each

ATTIRE:

Cocktail / Semi-Formal

Participating Restaurants

Cala Bella Restaurant at Rosen Shingle Creek
Capa at Four Seasons Resort Orlando
The Capital Grille Orlando & Millenia
Cress Restaurant
Cuba Libre
Dragonfly Robata Sushi & Grill
Emeril’s Tchoup Chop
Empress Sissi Cake & Pastry Specialties
Fresh Point
Fulton’s Crab House, Downtown Disney
Highball and Harvest at Ritz-Carlton Orlando, Grande Lakes
Itta Bena
JJ’s Grille
JW Marriott
K Restaurant and Wine Bar
Lafayette’s Music Room
Marlow’s Tavern
MOOR at Gaylord Palms Resort & Convention Center
Old Hickory Steakhouse at Gaylord Palms Resort
Opa Orlando
Orlando Airport Marriott Lakeside
Orlando World Center Marriott
Red Wing Restaurant
Renaissance Orlando at SeaWorld
Seasons 52 Fresh Grill
SeaWorld Orlando
Second Harvest Food Bank – Culinary Training Program
Soco Thornton Park
Symphony Pastries
Tapa Toro Tapas Bar
Three2OH Ice Cream
TR Fire Grill
Universal Orlando Resort 42. Urban Tide Hyatt Regency 43. The Whiskey
Yak & Yeti Restaurant at Disney’s Animal Kingdom

ABOUT ORLANDO’S TASTE OF THE NATION® FOR NO KID HUNGRY

Orlando’s Taste of the Nation® for No Kid Hungry brings together the area’s top chefs who donate their time, talent and passion to end childhood hunger in Central Florida. Along with culinary delights, guests have the opportunity to sample select wines, cocktails and premium beers and enjoy silent and live auctions and entertainment. Every dollar raised fights hunger and homelessness in the Central Florida. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

Here is a discount code for our readers – READER10 will provide 10% discount. Please note that it is case sensitive.

Visit http://ce.strength.org/orlando for more info and tickets!

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Tommy Bahama: A Twist on Classic Burgers

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Opened in 2006, Tommy Bahama located in Pointe Orlando on International Drive, it’s island style decor reminds me of some up the nicer places I visited while I was on Spring Break in the Caribbean, the restaurant gives off relaxed vibes given the upscale area to which the restaurant is located. We had the honor of being invited to Tommy Bahama’s recently to try out their new burgers. We were taken care of Ron Ducz the General Manager, as well as Matthew Oakley the Sous Chef of the restaurant who would prepare our dishes, and tried out four of their wonderful new burgers, the Ahi Tuna Poke Burger, Turkey Burger, Hawaiian Pork Burger, and the Smokehouse Burger.

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Ahi Tuna Poke Burger

The First Burger tried was the Ahi Tuna Poke Burger, made with Yellowfin Tuna, topped with a delicious yet subtle wasabi lime avocado puree, fried kale, garlic aioli, and house slaw – overall, quite an interesting burger. On first glance, we thought we would be taking a bite into what seemed like a sushi burger however at first bite, we soon realized that the fish was balanced out by the puree, as well as the house slaw. My friend Edwin who accompanied me to the restaurant noted that he does not usually enjoy the tuna but surprisingly enjoyed eating this burger.

Turkey Burger

Hawaiian Pork Burger

This perhaps, is my favorite burger of the day was the Hawaiian Pork Burger, at first glance I thought that this would have unusual flavors for a burger, however I was taken aback and found that the taste of all the ingredients, complimented each other first hitting you with the succulent and juicy ground pork and then with a slight hint of sweetness and finally just a tiny yet satisfying kick of the spicy mayo. This perhaps by far was one of the best burgers out of the four.

 

Smokehouse Burger

Smokehouse Burger

The Smokehouse Burger, which is Tommy Bahama’s take on the classic American burger and is cooked with Buckhead 80/20 Ground Beef Patty – cooked to a perfect medium rare, topped with white cheddar cheese, heirloom tomato, and garlic aioli helped give this basic burger some life. This is probably one of the best classic burger I’ve had in a while….and I eat a lot of burgers!

Hawaiin Pork Burger

Turkey Burger

The Turkey Burger perhaps one of my favorite burgers during this visit, was like the rest of burgers deceivingly delicious. When anything turkey comes to mind I think, dry, bland, boring however, once I took my first bite I was proven wrong by the multitude of flavors which reminded me of some amazing burgers I’ve had at some amazing BBQ establishments. Tommy Bahama’s twist on a simple burger was quite amazing topped with parsley, bacon jam, and chipotle aioli these multitude of ingredients made me coming back bite after bite.

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On top of the food selections we were given samples of select drafts on their menu, the I-4 IPA, Freddie’s Scandinavian Blonde Ale, and Founding Father’s Pale. I-4 IPA is brewed by Orlando Brewing located in beautiful Downtown Orlando was our first sample, with its citrus notes and fairly hoppy flavor, as a fan of IPA’s I definitely recommend this IPA.

The next beer we tasted was Founding Fathers Premium Lager, brewed by Founding Fathers Brewery in Long Lake, MN, this beer was smooth and hints of the malt, it was a very light beer to drink nothing too fancy. However, something that stood out for me was the company who brewed the beer, Founding Fathers Brewery pledges 50% of their profits to support military families supporting organizations such as the VFW, American Legion, and Armed Forces Relief Society, I applaud the company to their support of such a good cause.

Freddie’s Scandinavian Blonde Ale was last on our menu, brewed by the GolfBeer Company located in Lakeland Florida, the company started by three pro golfers, Freddie Jacobson, Graeme McDowell and Keegan Bradley. Freddie’s Scandinavian Blonde Ale (or Freddie’s) for short is a very light blonde ale, that doesn’t sit too heavy. I can see why they created it for the golfer in mind, with its sweet flavor, and light taste I can see why this would perhaps be the perfect beer for a hot day out on the golf course.

All in all, I enjoyed eating here at Tommy Bahamas, their food was top notch the beer selection was good, the atmosphere amazing, and our service was excellent. Their burgers left an impression on me to which I will always remember how a true gourmet burger should taste like.

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BRIO Tuscan Grille: Millenia

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We were recently invited to BRIO Tuscan Grille at the Mall at Millenia to preview their new menu items.

DSC01090I had a rather simple meal at BRIO Tuscan Grille: Millenia the other night.

I started off with the Bruschetta Quattro (15.45)
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Perfect for sharing, a sampling of their four housemade Bruschettas. From left to right:

1. Sliced Steak Bruschetta: A seared medium rare steak with fresh arugula, sharp parmesan with charred tomato and a bit of balsamic to ease the tang of the cheese.
2. Roasted Red Pepper Bruschetta: sweet red pepper with fresh mozzarella, basil with parmesan and balsamic glaze on top.
3. Applewood Bacon & Tomato Jam Bruschetta: Incredibly savory, with a soft jam to ease the toasted bread. A little sweet and creamy with the ricotta on the bottom.
4. Anti-pasta Bruschetta: (seasonal item) sliced pepperoni, olives, pepperoncini, mozzarella, and tomatoes all are cold but is served on a toasted bread.

We also had another hefty appetizer – the Spicy Shrimp & Eggplant. (12.45)

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Romano crusted fried eggplant with pan seared shrimp all smothered in a black pepper cream sauce. I usually don’t like eggplant because of the texture ( it gets too mushy and slimy) but this eggplant I did not mind at all. My guest and I devoured the entire thing!

A little side fact: the founders were from New Orleans region so there’s always a little bit of creole twist/influences along side with the traditional Italian flavours.

We lighten things up a little bit with a kale Caesar Salad. (6.95)

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Romaine, radicchio, marinated kale, pancetta, tomatoes, chopped egg, croutons, Caeser dressing, Pecorino Romano. it’s everything you wanted in a classic caesar but better.

Crab&Shrimp Crusted Salmon (19.95)

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A perfect meal for when I need to stay on track with my eating habits but too lazy to cook. Grilled Salmon marinade in the special house marinade with a nice layer of more seafood goodness on top (crab &shrimp). All on top of roasted vegetables, quinoa, farro, and a zesty lemon vinaigrette.

But for those who are looking to splurge on calories: Shrimp & Lobster Fettuccine (21.95)

DSC01111Crimini mushrooms, green onions, tomatoes, with chunks of lobster meat and shrimps all in a creamy spicy lobster butter sauce. (there’s vegetables in it so…it shouldn’t be that bad..)

and of course I had to end the dinner with some desserts: Dolchino Trio (10.50)

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from left to right:

1.Key lime mouse (Seasonal)
2. Caramel Mascarpone Cheesecake
3. Creme Brulee

Brio Tuscan Grille

The Mall At Millenia
4200 Conroy Rd
Orlando, FL 32839

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Nathan Hardin Appointed Chef De Cuisine at Highball and Harvest at Ritz Carlton Orlando, Grande Lakes

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NATHAN HARDIN APPOINTED CHEF DE CUISINE OF HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES

In a press release today, Nathan Hardin, formerly of Miami’s Yardbird Southern Table and Bar – has been appointed chef de cuisine of Highball and Harvest. He takes over for Chef Mark Jeffers who opened Highball and Harvest – Chef Jeffers was recently promoted to The Ritz-Carlton, Half Moon Bay in California.

Press Release –

Orlando, Fla. – July 15, 2015 – Nathan Hardin has been appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee all culinary operations of this new casual dining restaurant. Since opening in Fall 2014, Highball & Harvest has received high praise for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.

A Tampa-native, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.

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Chef Hardin received his Associate of Arts in Culinary Arts from the Art Institute of Tampa where he completed courses in pastry art, confectionary, kitchen management and restaurant and facility operations.

This is breaking news. Check back for more info soon.

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Special Upcoming Event
Fun and Dine Weekend at Ritz Carlton

Friday, July 31 – Sunday, August 2, 2015
The Ritz-Carlton is hosting a Fun and Dine Weekend, showcasing Grande Lakes Orlando’s innovative and diverse dining venues. Attend just one or two events, or go for gastro-gold and attend all three!

Pub Crawl
Friday, July 31, 6:30 – 10 p.m.

This guided tour will visit various restaurants, where guests will enjoy a specialty beverage paired with a signature food item. From fine wine and fresh pasta in Primo, to Southern inspired cuisine and cask wines in Highball & Harvest, guests will experience cuisine as diverse as the resort.

$125 per person

Southern BBQ Class at Highball & Harvest
Saturday, August 1, 9 a.m. – 3 p.m.

Our southern trained BBQ chefs will show you how to cook great, southern BBQ at home. Beer Can Chicken, Cedar Plank Salmon, and mouth-watering ribs will be the focus of the morning. After lunch, learn how to make specialty cocktails that will pair nicely with BBQ.

$100 per person (includes lunch)

White Apron Culinary Competition at Highball & Harvest
Sunday, August 2, 10 a.m. – 2 p.m.

Join us for a fun, hands-on cooking experience – where YOU do all the cooking! Attendees will be split into teams, each led by a Ritz-Carlton Chef. Teams will then have 2 hours to create an appetizer, entree and dessert to share with the entire group and judges. Judges will vote based on presentation and flavor; prizes will be awarded to the winning team.

$100 per person (includes lunch)

Reservations required (407) 393-4648

Ask about special rate for overnight accommodations when booking your reservation for any of these “Fun and Dine Weekend” events. Space is limited; subject to change without notice. Prices do not include tax or gratuities.

Top 15 Best Local Orlando Sushi Restaurants by TastyChomps!

There are tons of great sushi restaurants, okay sushi restaurants, and not so great sushi restaurants here in Central Florida.

So, I’ve compiled a list of my favorite sushi restaurants that I personally recommend based on quality and experience.

In good sushi, I look for fresh fish, flavored quality rice, and overall just tastiness of the dish. Some are traditional Japanese sushi restaurants with minimal rolls, while others have lots of sushi rolls, but done well.

Here is TastyChomps.com’s List of the Top 15 Best Sushi Restaurants in Orlando:

1. Sushi Pop
310 W Mitchell Hammock Rd, Oviedo, FL 32765, (407) 542-5975, www.sushipoprestaurant.com/

2. Kabooki Sushi – 3122 E Colonial Dr, Orlando, FL 32803, (407) 228-3839, www.kabookisushi.com/


3. Kappo at East End Market – 3201 Corrine Dr, Florida 32789, www.kappoeastend.com/

4. Sushi Tomi – 8463 S John Young Pkwy, Orlando, FL 32819, (407) 352-8635, Facebook Page

5. Seito Baldwin Park – 4898 New Broad St, Orlando, FL 32814, (407) 898-8801, www.seitosushi.com/

6. Shin Sushi – 803 N Orange Ave, Orlando, FL 32801, (407) 648-8000, www.shinsushi.com/

7. Yuki Hana Sushi – 3635 Aloma Ave, Oviedo, FL 32765, (407) 695-8808, sushioviedo.com/

8. Sushi Kichi – 5386 Central Florida Pkwy, Orlando, FL 32821, (407) 778-1953, www.sushikichi.com/

9. Mikado’s – 6417 Raleigh St, Orlando, FL, (407) 822-1080, and 13586 Village Park Dr #306, Orlando, FL, (407) 851-9933, www.mikadosushiorlando.com

Image via Yelp.com
Image via Yelp.com

10. Umi Sushi – 525 S Park Ave, Winter Park, FL 32789, (407) 960-3993, www.umiwinterpark.com/

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11. Sushi House – 8204 Crystal Clear Ln #1300, Orlando, FL 32809, (407) 610-5921, www.sushihouseint.com/

Image courtesy of Sushi House

12. Hanamizuki – 8255 International Dr, Orlando, FL 32819, (407) 363-7200, www.hanamizuki.us/

13. Sushi Lola’s – 2902 Corrine Dr, Orlando, FL 32803, (407) 898-5652, www.sushilolas.com/

Image via Yelp.com
Image via Yelp.com

14. Shari Sushi Lounge – 621 E Central Blvd, Orlando, FL 32801, (407) 420-9420, www.sharisushilounge.com/

Image via Shari Sushi Lounge
Image via Shari Sushi Lounge

15. Shakai Sushi Lounge – 43 E Pine St, Orlando, FL 32801, (407) 423-2688, www.shakaiorlando.com

Image via Yelp.com
Image via Yelp.com

Did we miss any of your favorites? Comment and let us know below!

Fresh Dabba Indian – Delivery Service

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Fresh Dabba Indian Cuisine’ Founder Asif Fazal wanted to bring an Indian Meal Delivery Service to Central Florida. He called “Fresh Dabba”. Dabba is the term used for an Indian lunch box.

“Our service runs on a daily rotating menu so each day is different. We have a wide range of dishes but some of the most popular are Chicken Tikka Masala, Biryani, Palak Paneer, Daal, Mixed Vegetable Curry, Goat Korma, various tandoori BBQ items in chicken, beef, lamb, and fish. We also feature many popular Indian appetizers such as Samosas, Pakoras, and Kababs. In addition, we have a range of dessert including Gulab Jamun, Jalabi, and Ras Malai,” Asif Fazal, founder of Fresh Dabba told us.

A “dabba” is a tradition tiered Indian Lunch box with each tier containing a separate portion of the meal. There is an appetizer, a starter, the main, and rice/naan.

“We are a caterer so we don’t have dine-in or pick-up. The Fresh Dabba service is a delivery only service. Customers can see a weekly posted menu with each day featuring a non-vegetarian dish and a vegetarian dish. They select which day or days they would like the meals delivered and it arrives during our delivery time-frame between 12:30pm-3pm. The order is placed by at least the day before and delivery is free. Our price points are $10 for a non-vegetarian dabba and $9 for a vegetarian dabba.”

“We found that amongst the Indian Restaurants around, none of them deliver and to get a full meal which contains as much as one of our Dabbas would be quite expensive. We offer a great price point and free delivery. We are looking to roll out our service to the public within 1-2 weeks as we finish up the online ordering platform.”

Visit them:
www.freshdabba.com
www.facebook.com/FreshDabba

We had some UCF students from the Gaming Knights club try some of the foods as well! Watch their reactions in the Youtube Video below!

1. Kuku Paka
A coconut chicken curry made with puréed onions and bell peppers, Appetizer was a meat somosa.
2. Mixed vegetable spinach curry
Appetizer was pakora (Battered and fried vegtables)
3. Afghani rice with BBQ chicken tikka and lamb mushkaki, served with mayonnaise mint sauce

Mr. Asif Fazal of Fresh Dabba

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Kuku Paka
A coconut chicken curry made with puréed onions and bell peppers, Appetizer was a meat somosa. DSC_9188

Kuku Paka
A coconut chicken curry made with puréed onions and bell peppers, Appetizer was a meat somosa. DSC_9189 DSC_9190

BBQ chicken tikka and lamb mushkaki DSC_9195

Afghani rice with BBQ chicken tikka and lamb mushkaki, served with mayonnaise mint sauce DSC_9196

Mixed vegetable spinach curry
Appetizer was pakora (Battered and fried vegtables) DSC_9198 DSC_9199

Downtown Orlando Food Tour kicks off this Saturday July 11th

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Orlando Mayor Buddy Dyer Takes the “First Bite” at the Downtown Orlando Food Tour Kick-Off Event

Downtown Orlando Partnership (DOP) and Orlando Mayor Buddy Dyer will commence Downtown Orlando Food Tours on Wednesday, July 8 at the Downtown Orlando Information Center. Mayor Dyer, along with DOP President Scott Pamplin, will take the “first bite” at this kick-off event.

Downtown Food Tours will be open to the public beginning Saturday, July 11 and will take place from 2 – 4 p.m. Tours will run every Saturday thereafter. Guests will walk the Central Business District, visiting some of Downtown’s local favorites and sampling everything from oysters to tequila coffee. The tours will showcase the diversity of cuisines as well as rich history that Downtown Orlando has to offer. Founding restaurant partners include Artisan’s Table, Avenue Gastrobar, Ferg’s Depot, the Golden Knife, Le Gourmet Break and Waitiki.

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The Downtown Orlando Food Tour showcases some of Downtown Orlando’s finest establishments and hidden gems in the Central Business District! Guests will visit several restaurant locations in Downtown and sample a variety of eclectic tastings hand selected by local chefs.

Date: Every Saturday
Time: 2 – 4 p.m.
Cost: $35/person
Location: Central Business District

Le Gourmet Break_7.8.15

Participating Restaurants include:

LE GOURMET BREAK

ADDRESS:
150 S Magnolia Avenue
Suite 102 E
Orlando, FL 32801

TASTING:
Mixed Fruit Mini Tart
Chocolate Ganache Mini Tart
Macaroons

WEBSITE:
le-gourmet-break.com

WAITIKI BAR

ADDRESS:
26 Wall Street
Orlando, FL 32801

TASTING:
Crab Cake Sliders
Braised Short Rib Sliders

WEBSITE:
wallstplaza.net/venues/waitiki/

AVENUE GASTROBAR

ADDRESS:
13 S Orange Avenue
Orlando, FL 32801

TASTING:
Truffle Fries
Five Cheese Mac
Loaded Tater Tots
Brussel Sprouts

WEBSITE:
avenuegastrobar.com

FERG’S DEPOT

ADDRESS:
78 W Church Street
Orlando, FL 32801

TASTING:
Oysters
Craft Beer

WEBSITE:
fergsdepot.com

ARTISAN’S TABLE

ADDRESS:
22 E. Pine Street
Orlando, FL 32801

TASTING:
Tequila Coffee
Pecan Wood Smoked Bacon and Gorgonzola Crostini

WEBSITE:
artisanstableorlando.com

THE GOLDEN KNIFE

ADDRESS:
63 E Pine Street
Orlando, FL 32801

TASTING:
Pao de Queijo
Crunchy Lamb Sticks
Passion Fruit Spoon

WEBSITE:
thegoldenknife.com

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ABOUT DOWNTOWN ORLANDO FOOD TOURS
Downtown Orlando Tours is a collaborative initiative created in 2015 by community organizers and advocates. The food, gallery, history and other tours offered were created to provide residents and visitors insights into Downtown’s vibrant food, art and cultural scene. Each tour is hosted by a local organization and inaugural partners include the Downtown Orlando Partnership, Downtown Arts District and Downtown Development Board/City of Orlando.
Tour tickets are available now for purchase at www.downtownorlandotours.com.

Fresh ocean flavors at Umi Sushi in Winter Park

Led by chefs who formerly led the sushi kitchen at Seito’s Sushi in nearby Baldwin Park, Umi on Park Avenue has become one of my favorite sushi restaurants in the Winter Park area. The ambiance is chic and calm, almost like you have been transported, having traveled to some distant exotic place outside of Central Florida. The owners, who have roots in Korea, may have brought this international aesthetic with them to Winter Park.

I was delightfully surprised with the sear and flavor of their ribeye steak beef from their robatayaki charcoal grill. Another highlight from their robata menu: bacon-wrapped enokitake – seared bacon-wrapped golden needle mushrooms, brushed with our house balsamic teriyaki glaze.

Umi means sea or ocean in Japanese, and so of course the sushi is a must try.

My wife loves tuna, so naturally we ordered the Tuna by Tuna (raw & spicy) 14, a spicy tuna roll wrapped with tuna sashimi, tobiko fish roe, scallions, and drizzled with spicy kobachi sauce – refreshing and delicious.

I ordered the sashimi (raw) platter, a chef’s selection – an assortment of 14 pieces, and was delighted again by the presentation and the creative cuts that were given, with lots of pieces not typical to most sashimi plates, like uni sea urchin and sweet ebi shrimp. All very fresh, and tasty, yet again.

For dessert, we ordered the Mille-feuille, kind of like a deconstructed napoleon. Nice flaky puff pastry layers, crispy with chocolate ganache custard, and tangerine fruit slices, mint, and toasted shaved coconut and white chocolate.

All in all, a very unexpectedly enjoyable meal at Umi, and we will be returning soon.

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Sushi bar at Umi
Sushi bar at Umi
Ribeye steak robata skewers
Ribeye steak robata skewers
Tamago egg nigiri
Tamago egg nigiri
Tuna by Tuna roll
Tuna by Tuna roll

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Sashimi platter at Umi with slices of tuna, snapper, oyster, and more
Sashimi platter at Umi with slices of tuna, snapper, oyster, and more
Deconstructed Mille Feuille
Deconstructed Mille Feuille

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Brazilian Brigadeiros by Simply Sweets by Ray in Orlando

Brigadeiro (bree-gah-day-ro) are Brazilian sweets, similar to chocolate truffles – and they are quite delicious. Rayana Neves, an Orlando local, recently started selling them here in town – and they are some of the best brigadeiros I’ve ever had.

For now people can get them by calling or sending a message on Facebook, usually asking for one day advance because she is currently working in an office also until she can go after her dream to work just with the sweets full time.

Rayana grew up in the state of Brasilia in Brazil and grew up with her family always cooking and an aunt who was making all kinds of sweets and had always loved it.

“I have never been to a school for cooking or pastry (even though I would love to). I just taught myself how to make the sweets and it just worked. I started always baking something or making Brigadeiro when friends would come over and one day my friends said I should start selling them,” she told us.

“I was back and fourth to Brazil at the time because my Husband was going through his permanent residency process, so the extra income was a plus. I started selling cupcakes at an English School there and would also sell by orders.”

She made brigadeiros for a graduation party, cupcakes as end of the year gift for a company, and so on. She has come back to Orlando for good and is now starting over with the business here.

“I make everything fresh to order and put a lot of care and love into it. I guess that’s why they’re so good. lol.”

These are the flavors she has so far:

1. Traditional = Milk Chocolate Brigadeiro
2. Dark = 53% Cocoa Brigadeiro
3. Noir = 70% Cocoa Brigadeiro
4. White = White Chocolate Brigadeiro
5. Two Lovers = Combination of Dark or Traditional Chocolate and White Chocolate
6. Prestigio = Coconut covered with Traditional or Dark Chocolate with Coconut Flakes
7. Coconut = White Chocolate with shredded Coconut
8. Peanut = Milk Chocolate Brigadeiro with crushed peanuts

9. Dulce de Leche = Dulce de Leche Brigadeiro
10. Nutella = Nutella Brigadeiro
11. Almond = Dark Chocolate Brigadeiro with shaved/sliced almond sprinkles
12. Walnut = White Brigadeiro with crushed walnuts
13. Key Lime = White Brigadeiro infused with lime
14. Passion Fruit = White Brigadeiro infused with passion fruit
15. Strawberry = White Brigadeiro with fresh made strawberry jam

and then she also does what is called “Olho de Sogra” which the translation is “Mother in Law’s Eye”

“Weird name but so good (My stepdad’s favorite). It is a Pitted Prune with Coconut Brigadeiro inside.”

Also new flavors include: Brownie Sandwich (Brownie, Brigadeiro, Brownie) and Bonbons (semi-sweet, dark or white chocolate with brigadeiro filling or passion fruit mousse filling)

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The one with the regular chocolate sprinkles was the Traditional. Tiny sprinkles was Nutella. The half white, half traditional was Two Loves. Cononut in the center, traditional on the outside coated with coconut was Prestigio. Caramel colored one was Dulce de Leche and the white one was Coconut.

Box with 6 = $7.50
Box with 8 = $10
Box with 12 = $15

Visit Simply Sweets by Ray on Facebook and Instagram.
https://www.facebook.com/SimplySweetsbyRay
@_Simply.Sweets_

Cheap Chomps – 5 Orlando Cheap Eats for this Week – July 6th, 2015

Last week at our Tasty Trends Panel at WMFE 90.7 FM with Mark Baratelli of TheDailyCity.com and Emily Ellyn – the Retro Rad Chef, there was a lot of interest in finding cheap eats around town. There are just so many options, sometimes it’s hard to know where to start.

So without much further ado, here are some suggestions to start your week off – in no particular order – of some great local eats under $10. Diversify your lunch portfolio.

1. The Housemade Lamb Gyro Sandwich from Cappadocia Turkish Cuisine – $5.99

565 N Semoran Blvd, Azalea Park, FL 32807, +1 407-985-2668
cappadociaturkishcuisine.com/

2. The Fried Oyster Po Boy Sandwich from King Cajun Crawfish – $8.95

914 N Mills Ave, Orlando, FL 32803, (407) 704-8863
kingcajuncrawfish.com/

3. The Fried Basa Fish Fillet Box with fries from Washington Shores Seafood Market – $5.75

3593 Columbia St, Orlando, FL 32805, +1 407-293-8614

4. The Special Pork Chop Rice Platter with Fried Egg from Vietnam Cuisine – $7.95

1224 E Colonial Dr, Orlando, FL 32803, +1 407-228-7053
http://ttranvista.wix.com/vietnamcuisineorlando#!menu

5. The Tripleta (Ham, Steak, Roast Pork) Sandwich from Lechonera Latina – $6.00

9998 E Colonial Dr, Orlando, FL 32817, +1 407-249-0207
http://lechoneralatina.net/lechon2014/

Snapshots – Tako Cheena in Mills 50

Known for their Latin – Asian fusion tacos, empanadas, and burritos, Tako Cheena is a perennial favorite especially among the late night crowd. It might be best to get things to go here as the restaurant is a bit tight in the seating area. Prices are cheap, and reasonable all under $10.00.

 

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KOREAN BURRITO $7.98
Marinated bulgogi, Kimchi fried rice, scallions, Sriracha and cilantro.SONY DSC

JAPADOG $3.05
Chinese sweet sausage. Avocado, wasabi, cucumber, spicy mayo, cabbage, fumi and scallions.
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PANKO CRUSTED COD TAKO $3.52
Served in a sweet and sour onion sauce, with mixed cabbage and scallions.
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ASIAN GINGER APPLE FRIED SPRING ROLL $3.05
Served with a key lime condensed milk.
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4 Rivers Smokehouse on 2103 W. Fairbanks – A Trip Down Memory Lane

Though they now have moved onto larger pastures at 1600 W. Fairbanks Avenue, 4 Rivers Smokehouse had their original location at 2103 W. Fairbanks Ave. – where B&B Junction stands now. B&B Junction, if you haven’t been yet, serves up some of the best burgers in town – you need to visit them asap!

We’re taking a trip down memory lane here today, back to the summer of 2012. A simpler time – memories of eating ribs and bbq in the tiny shop where it all started, just in time for the Fourth of July. As tiny as it may be, it now has grown to over 4 locations locally in Central Florida and one in Jacksonville and another in Tampa in the works.

Here it is…so tiny now that we see it again…but the potential was there….

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Still got the cherrywine sodas…
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The smoked beef brisket – always a classic…SONY DSC

Look at those tender ribs….SONY DSC

The burnt ends sandwich – made with the ends of the brisket….classic…SONY DSC

Banana dream – always wonderful pastries here, too, and now they have a whole sweet shop insideSONY DSC

BBQ Smoked wings…SONY DSC

Still got the great sides…SONY DSC

Fin. Trip down memory lane.
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6 Awesome Places to Visit in Tokyo, Japan

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Tokyo is one of my favorite cities in the world – it’s super clean, the people are super nice, and they are among the most food obsessed cultures I have ever encountered.

For my friends who are travelling to Tokyo, Japan, here are a list of favorite places to visit:

1 Tsukiji Fish Market

If you’ve seen the film Jiro Dreams of Sushi, you know what the Tsukiji Fish Market is – the epicenter of the sushi universe. Visit it while you still can – the market is moving to a new area in the next few years leaving the status of the original location in the air. Check out the cool stalls inside the market, but I don’t know if it is worth it waiting 6 hours for a seat at one of the sushi shops inside. There are plenty of great sushi shops and other market shops just north of the main market that has just as fresh sushi and ingredients. Get there early though as tourists can make it quite the burdensome trek.

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2 Shinjuku

This is one of Tokyo’s most bustling district with lots of shopping and food. Walk on the northeast and northwest sides. On the north east is the district known as Kabukicho – Tokyo’s very own red light district full of bars and other disreputable joints, including the infamous Robot restaurant dinner theatre made famous by Anthony Bourdain’s Parts Unknown episode in Tokyo.

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3 Shibuya

Check out one of the world’s busiest walking intersections (made famous in the film Lost in Translation with Bill Murray) Shibuya 109 and 109 Men’s for youth fashion, Tokyu Hands for cool crafts, Hachiko the dog statue

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4 Tokyo’s Food Basements

All the Department Stores have them – the basement floor is like a supermarket on steroids. You can literally find almost every type of food here. My eyes glaze over. Each major rail station has them. Takashimaya, Mitsukoshi, Keio, Isetan are all just a few of the many. If you are looking for great restaurants, check the top floors as well – not your typical American mall food for sure. Even under the subway stations there are underground ramen dining areas.

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5 Asakusa – Sensoji Temple

I love the little streets that lead up to the temple full of snacks and cool gifts. There’s even a little cake shop that the royal princess of Japan is known to frequent. Get your fortune read at the temple.

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6 Harajuku / Omotesando / Yoyogi Park

Takeshita Dori is the street that Harajuku district is on – lots of stores for young girls and crepe shops, but I was not really interested in this area. The main road is Omotesando, covered in beautiful trees – go over to Kiddy Land – a 5 story toy store with a whole area for Studio Ghibli toys and more, and Oriental Bazaar for all your Japanese souvenir needs. If you have time, check out Yoyogi Park and Meiji Shrine – always interesting folks hanging out there on the weekends.

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For all food lovers visiting Tokyo, I highly recommend Yukari Sakamoto’s Food Sake Tokyo book, it is a great in depth read all about Tokyo’s food scene.

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Here are things you must eat while in Tokyo (more to come later):

  • Sushi – duh you’re in the epicenter of sushi.
  • Korean barbecue with Japanese Wagyu beef – Trust me your life will change.
  • Strawberry Mochi in Ginza if it’s in season
  • Izakaya – get the chicken skin teriyaki
  • Ramen – there’s a whole ramen street inside the main Tokyo Station – go grab some.
  • Gyudon – Beef Rice Bowls – pick one of the many options. You can’t go wrong, it’s so cheap.
  • Tempura, udon, curry katsu, katsu sandwiches, just eat everything.

I’m sure I missed something – what would you add to the list??

Taste of Winter Park 2015 – Recap

PRESS RELEASE: 30th ANNUAL TASTE OF WINTER PARK ANNOUNCES WINNERS

Winter Park, Fla. (April 21, 2015) – On Wednesday, April 15, the Winter Park Chamber of Commerce hosted the 30th annual Taste of Winter Park presented by CenturyLink, the organization’s annual food festival. More than 40 of the area’s finest restaurants served over 1,300 attendees with unlimited food and beverage samples.

“The Taste of Winter Park continues to be one of Central Florida’s best foodie events,” said Patrick Chapin, President/CEO of the Winter Park Chamber of Commerce, noting that this year the event expanded into New York Avenue to accommodate additional vendors and guests. “We’re proud to showcase the many fine dining opportunities in Winter Park and bring the community together for a fun evening.”

Throughout the event, guests had the opportunity to taste from more than 40 vendors, including 10 new participants, and partake in a silent auction and raffle drawing. The highlight of the evening was the awards presentation. Judges included Mark Baratelli, publisher, The Daily City; Pam Brandon and Katie Farmand, editors, Edible Orlando; Josh Garrick, columnist, Winter Park/Maitland Observer; Rona Ginden, dining editor, Winter Park Magazine; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; Megan Ribbens, web producer, Orlando Business Journal; and Scott Richardson, food writer, The Park Press.

Hamilton’s Kitchen at The Alfond Inn was honored with Best Main Course for Chef Bill’s roast pig dish.
Best Appetizer/Side Dish was presented to Lombardi’s Seafood for its lobster bisque.
Peterbrooke Chocolatier of Winter Park earned the Best Dessert award for its handmade chocolate chip cookie shot glasses.
The Best Booth Display went to 4 Rivers Smokehouse.
The Best Healthy Dish was presented to Orchid Thai for its mieng kum.
Mi Tomatina’s chilled octopus salad with zinfandel vinaigrette was named the Best Fresh Florida Dish.
Finally, ABC Fine Wine & Spirits took home the award for best beverage with its cherry vodka limeade.

The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Andrea Kudlacz, Anytime Fitness, Bar Method, Barefoot Wine & Bubbly, C&S Press, Central Florida Lifestyle, Dr. Drew Byrnes Family & Cosmetic Dentistry, Edible Orlando, Ferrell Wealth Management/ Ferrell & Kelly CPA’s, Florida’s Finest Linen Service, Florida Frame House & Gallery, Full Sail University, Gilded Home, GO Travel, Hunter Vision, Integrative Physical Medicine, Luma on Park, Massey Communications, Orlando City Soccer, Orlando Family Magazine, Orlando Food Tours, Orlando Shakespeare Theatre, Orlando Solar Bears, Sysco Central Florida, The Alfond Inn, The Ancient Olive, The Park Press, The Spice & Tea Exchange, Title Boxing Club Winter Park, UCF Athletics, Viking River Cruises, WFTV Channel 9, Whole Foods Market Winter Park, Winter Park Magazine, Winter Park Village, Winter Park/Maitland Observer, WMMO 98.9 FM, WUCF 89.9 FM and YMCA.

The Taste of Winter Park is held annually at the Winter Park Farmers’ Market. For information on the 31st annual Taste of Winter Park scheduled for April 2016, contact the Winter Park Chamber of Commerce at (407) 644-8281, visit www.winterpark.org or follow the event on Facebook and Twitter.

The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information, visit www.winterpark.org.

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All Photo credits go to: Andrea Kudlacz

Top 5 Things to Eat at Korean restaurant Seoul Garden in Maitland

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Often overlooked, this little restaurant in the heart of Maitland cooks up some of the best dishes from the Korean peninsula. It’s located right off of US 17/92 on Horatio Avenue and has decor reminiscent of a past French restaurant that once occupied the space prior.

Their dishes for dinner are excellent and I love their lunch bento specials, too.

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Here’s 5 things I recommend ordering here at Seoul Garden:

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Japchae – Kind of like a Korean lo mein noodle stir fry – this dish consists of veggies, clear buckwheat noodles, and a dash of soy sauce and sesame oil. It’s a little sticky, but fun to eat and share as an appetizer.

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Kalbi – I think the award for best Kalbi, or Korean marinated beef short ribs, goes to Seoul Garden. Their beef ribs have always been of excellent quality with a nice sweet flavor and char from the grill.

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Banchan – These are the Korean side dishes that come when you order a main dish like Kalbi or Bulgogi. The dishes consists of a variety of pickled vegetables and small plates of whatever is made fresh that day – sometimes mashed potatoes Korean style, pickled kimchi radish cubes, or sliced pickled cucumbers, tofu, and more. They’re great to provide some spicy, salty, sour complexities to complement your main.

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Soon Dobu – Spicy silken tofu soup – this is about an 8 or so on the spice meter, so be ready for some heat in more ways than one – it’s served piping hot, too, boiling in a stone cauldron as it arrives to the table. Inside you’ll find anything from silky tofu to kimchi and pork or seafood, depending on the variety you choose. Great over rice.

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Cinnamon tea – For dessert, this little cup of cool, sweet cinnamon tea with dash of a rice puff is quite the refreshing drink to end the meal.

Haemul pajun - seafood pancake!
Haemul pajun – seafood pancake!
goofballs
goofballs
Kalbi beef
Kalbi beef

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Chef’s Night at Second Harvest Food Bank with The Rusty Spoon

On June 25th, Second Harvest hosts Chef Kathleen Blake from The Rusty Spoon for the Chef’s Night Series and Catering for Good program.

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Each Chef’s Night brings local top chefs into Second Harvest Food Bank of Central Florida to celebrate delicious food and raise money for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

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The evening began with tasteful conversations and delightful Amuse-bouche. In my opinion, the item on the left has more texture compared to the item on the right. However, both have their own reasons for praise. Also, the left is more dessert like than the right because it reminds me of cinnamon apples (on top of potato). The right is flavored sweet barbecue, but it is a bit too sweet for my preferences.

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The first course consisted of Charred squid and octopus with Frog Song organic watermelon two ways with house pickled peppers and arugula. So many flavors danced together and made a well balanced salad from the sweet notes of the watermelon, savory squid and octopus, the tart and spicy pickled peppers to the fresh, yet bitter arugula.

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Next came sweet corn, chorizo and local oyster mushrooms with fettuccine paprikash. This was my favorite dish as I’ve always been a fan of chorizo and oyster mushrooms. Among the many flavors, the broth was almost bland, but the chorizo added the saltiness it needed.

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Lake Meadow roasted poussin with butternut squash skordalia and natural jus reminded me of a homely meal. The poussin was moist and tender, while the carrots provided a crunch. I adored the sweetness of the skordalia and fancied topping my poussin with it for almost every bite. I can’t tell you how many times I wanted to go primal and use my hands to eat this course, but that isn’t lady-like, is it?

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Last, but not least, is the peach cobbler with muse butter pecan gelato. Peach cobbler is one of my favorite desserts. Although the peaches were a bit too sweet for my liking, I still enjoyed this dessert and would have had seconds if I was not so full.

This visit was one of the best as the dishes were on point with my tastebuds on the flavors and textures I loved most about food. I not only love food but I love helping the community as well, which is why Second Harvest is such a great cause to work with.

Second Harvest Food Bank of Central Florida offers more Chef’s Night and events like Dine in the Dark to connect guests with local foods and charities. If you’d like to learn more about Second Harvest, please feel free to click on the hyperlink.

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I highly recommend volunteering with Second Harvest and have your events catered by their chefs. Not only would you have a great experience and enjoy delicious food, you will also be helping a cause as the funds will benefit Second Harvest’s Culinary Training Program and our local community.

Kings Bowl Orlando presents new dishes

Last Wednesday, we decided to visit Kings Bowl on International Dr. in Orlando, FL. It was a spacious venue with plenty of bowling lanes, pool tables, and bars. What’s more is that they also have a restaurant inside of Kings Bowl. This summer, Kings Bowl decided to add around 14 dishes and 5 drinks to their menu. Fair warning, the lighting wasn’t great for photography so we may not have photos for every dish and drink. Also, many of their 14 dishes are meals split up separately (i.e. a chicken dish may also have the quinoa salad, but the salad is also sold on its own); therefore, grouping will occur in this post.

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The Drunken Bear Martini is a sweet drink that contains raspberry vodka, peach liqueur, sour mix, lime juice, and it is garnished with gummy bears. Along with it is an Orange You Old Fashioned?, which is a bourbon drink with orange liqueur, simple syrup and orange bitters.

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The Apple Raisin Chicken Salad and sandwich contains mostly the same ingredients plus or minus the toasted multigrain bread. Instead of bread, the sandwich can be served as a lettuce wrap instead. The salad is very delightful as the mixture of apples, raisins and chicken is always refreshing.

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The Turkey, cranberry and brie sandwich contains toasted multigrain bread that may have a weird smell because the oil it was toasted with was cooked incorrectly. I couldn’t get past the smell to enjoy the sandwich.

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The chicken wings can be Teri-Dactyl (Spicy BBQ and Teriyaki sauce) or Kings’ Famous Baked Caribbean Jerk wings. I prefer the Caribbean Jerk sauce over the Teri-Dactyl because the latter is very sweet and overpowering. Nevertheless, the wings themselves are very moist and cooked well.

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There wasn’t anything specifically special about the BBQ Pulled Pork Wontons. They were tasty, but oily.

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The Mango Lime Grilled Chicken Breast is served with a mango salsa, avocado, sour cream, Southwestern quinoa, and steamed broccoli. The Southwestern quinoa can also be ordered as a salad and the only difference is that it includes kale, Feta, carrots, and a cilantro lime vinaigrette. The chicken breast is cooked well and is still juicy on the inside. There isn’t anything really special about the quinoa side or salad.

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The Turkey and Hummus Wrap is packed with protein and veggies. It’s a nice item if you’d like a refreshing dish on a hot summer day.

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The Ginger Soy Glazed Salmon is a bit dry, but the flavors are delicious. The baby bok toy is extremely salty and the brown rice is ok. However, the glazed baby carrots are delicious and I could eat them all day.

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The marinated artichoke and spinach pizza was interesting and delicious. The downside is how oily the pizza and the crust was.

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This pizza is basically an Americanized taco spread out. Another way of thinking is if Taco Bell made a pizza. My favorite part of this dish is the crust, which is more crunchy as well as still a bit chewy.

The burgers weren’t photographed, but they are essentially the same thing with one or two different items switched around for each burger. The most interesting is the burger that contains peanut butter, bacon, grilled pineapple, and Sriracha. The peanut butter works well with the beef where the bacon adds a salty and savoriness to the burger. The grilled pineapple is new and adds a sweetness to it as well.

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The “homemade” health bar cake is served with whipped cream and a rum caramel sauce. The lower portion of the cake is dense and chewy, while the top is creamy and smooth. I prefer the top portion as it isn’t as sweet as the cake portion. Eating it together is the best way even though it is fun to dissect it and take it apart.

Feel free to visit Kings Bowl America – Orlando for more information on their menu and summer bowling deals.