This past weekend, the Vietnamese Catholic Church of Orlando, St Philip Phan van minh hosted their annual Vietnamese New Year Festival at the Central Florida Fairgrounds for 2015 – the year of the goat/sheep. The actual Lunar New Year is not till Thursday February 19th this year so there are still lots of great events to come. (See Guide to Celebrating Chinese/Vietnamese New Year Festivals in Orlando Post for the lowdown).
Here are 39 photos showing why the Vietnamese New Year Festival rocks:
Entrance to the Festival – here, a recreation of the famous Cho Ben Thanh market in Saigon, VietnamThe festival is fun for the entire family – here in the background, a recreation of Cho Ben Thanh Market in Saigon, Vietnam
Church Festival Volunteers snap a quick photoInside the festival building – some families stay all day watching the shows, eating their way around the building hallsInside the festival buildingServing chao long, rice porridge with offalChao long, rice porridge with offalGoi cuon, summer rollsBun rieu, a seafood crab and pork noodle soupCurry goat and sauteed boarBun Bo Hue Spicy Beef Noodle soupA Vietnamese Catholic boy scout buys some banh tieuBanh tieu, Vietnamese hollowed donut fry bread topped with sesame seedsGrinding sugarcane to make fresh sugarcane juiceHu Tieu Mi, a pork and chicken noodle soup topped with hard boiled quail eggsSteaming pots of bun rieu pork and crab noodle soupRolls of banh tet, kind of like Christmas yuletide logs, but with sticky rice and beans to celebrate the new yearLion dancers scare away evil spirits and welcome in the new yearScenes from the street food
Hot Vit Lon – the fearsome Duck fetus eggsSauteed goatScenes from the street foodScenes from the street foodFried Eggrolls and pork sausage meatballs on a stickScenes from the street foodBanh Cuon rice crepesScenes from the street foodBun thit nuongBanh Xeo Vietnamese pan cakesCarnival games and things for kids areaPew pew – Carnival games and things for kids areaBounce area
Orchids for saleThese Vietnamese ladies are getting ready for a cultural performance on stagePearl White Events, a local wedding planning business, markets their servicesState Farm Insurance is a sponsor, tooMai tree, the symbol of spring for the Vietnamese
Super Bowl party at Orlando’s Teak Neighborhood Grill
Winter Park Sip, Shop & Stroll -Thursday, February 5, 2015
The Winter Park Chamber of Commerce and Park Avenue Merchants Association invite you to sip, shop and stroll with your sweetheart! Experience the charm and romance of Park Avenue on this uniquely Winter Park wine walk. Spend the evening visiting your favorite Park Avenue area shops and restaurants. Discover new merchants, check out the latest fashions, gift ideas and seasonal menu items and enjoy wine and hors d’oeuvres along the way.
When & Where
Thursday, February 5, 2015
5 – 8 p.m.
Park Avenue area in downtown Winter Park
Cost: $25 each
The Cattle Barons’ Ball is a unique Western-themed evening of live entertainment, a dine-around, dancing, live and silent auctions and
more. And as we come together to party for a cause, the American Cancer Society will continue to save lives and create more birthdays by helping people to stay well and get well, find cures, and fight back against a disease that has taken too many lives.
This one of a kind event allows cowboys and cowgirls to dust off their denim to kick cancer out to pasture once and for all!
Saturday, February 7, 2015
6:00 pm – midnight
Rosen Shingle Creek, 9939 Universal Blvd., Orlando, FL 32819
The event features a dine-around with culinary creations from local restaurants. Entertainment includes Western-themed activities, silent and live auctions and a live performance by great western entertainers. Valentine’s Day at Barnie’s CoffeeKitchen Barnie’s CoffeeKitchen on Park Valentine’s Weekend Couple’s Prix-Fixe Dining Experience February 13 & 14, starting at 6pm each night
$90 per couple
Call (407) 629-0042 To Reserve (reservation only, limited availability)
Menu:
Framboise Champagne Cocktail
Amuse
Appetizer: carpaccio of grass fed beef, with radicchio, pickled beets, and crunchy red quinoa, dressed in a sherry-paprika vinaigrette.
Entree: Stew of Florida shellfish and fish with a saffron, star anise, and tomato broth.
Dessert: Venezuelan chocolate soufflé with blackberries and a Mexican vanilla creme anglaise.
Sweetheart Latte
Wine and beer list available. Not included in the Prix-Fixe menu price.
Restaurant News
The former Napa restaurant at Hyatt Regency Orlando (formerly Peabody Orlando) has transitioned into Urban Tide which offers diners a modern twist on local Florida seafood favorites.
Highlights from the new menu include a selection of “Starters” like Ceviche with citrus marinated Florida sea bass and serrano spiked rock shrimp and Grouper Cheeks with shishito peppers, cilantro, and creamed Zellwood Farm corn. Seafood selections include Gulf Grouper, Sea Bass and Whole Red Snapper, which can be prepared blackened, grilled, or sautéed. All seafood dishes are served with a trio of house made sauces.
Other “Favorites” include Grilled Domestic Lamb Rack with tomato farro risotto and baby zucchini, and a classic Cioppino.
Further food and beverage developments include a new kosher kitchen which will be completed for events and meetings use by Passover this April.
“As Hyatt Hotels’ largest meetings property, we’re constantly evaluating how we can best accommodate our many diverse groups during their stay,” said Nate Hardesty, Director of Sales and Marketing. “Orlando continues to raise its profile as an ideal destination for meetings and leisure travel, and we want to ensure our offerings are evolving in order to provide the best possible guest experience.”
Spice Burgr recently took over for the space at the downtown Orlando Plaza that once belonged to grilled cheese sandwich shop Meltz. If the name “Spice” rings a bell, it’s because the owners of Spice Burgr are the same as the owners of nearby Spice Modern Steakhouse at Lake Eola.
It’s a counter service restaurant – order at the counter and the order is delivered to you when ready. I guess it’s the next evolution of the fast food restaurant with better ingredients. The decor is anonymous – minimal and white – and rather forgetful. The staff was friendly enough, but at times they appeared a bit lost and unsure about who ordered what when the orders became ready.
I ordered the Traditional – always a good base to start off with, I supposed. It was all right, juicy and slightly flavorful but nothing to denote any memorable “spice” moment. The fries came out hot, but needed a little salt. It was $5.95. I’d have to go back to try their other burger varieties and choices like the California Spice burger – topped with lettuce, tomatoes, sliced avocado, pico, cheese, “Burgr sauce” on a buttered bun and a side of fries. There is also a Burger of the Month, or BOM, that changes monthly.
Overall, Spice Burgr just did not leave much of an impression – spicy or otherwise – on me.
Spice Burgr – One of Many, Many new burger joints in OrlandoThe decor – modern, sleek, boringThe Traditional Burgr
‘Restaurant without walls’ travels to Florida for January table-to-farm feasts in warm-weather locales.
Outstanding in the Field (OITF) was founded by Jim Denevan who came up with the idea of setting a long table on a farm and inviting the public to an open-air feast to re-connect diners to the land and the origins of their food. Honoring the the local farmers and food artisans who cultivate it, the ingredients for the meal are almost all local and sometimes sourced within inches of your seat at the table. Bringing the farm to the table is a movement that redefines what it means to eat fresh, seasonal, and local food.
Since their first table in 1999 near Santa Cruz, California, Outstanding in the Field has staged farm-to-table dinners in all 50 states across the United States and nine countries around the world. Hundreds of talented chefs, including dozens of Top Chefs and James Beard award winners and nominees, have cooked in OITF’s pop-up kitchen.
At a ranch, sea cove, vineyard, rooftop, sea cave, and occasionally inside a refurbished barn or greenhouse — Outstanding in the Field’s unique locations create an elaborate dining experience that is visually powerful to diners, and inspires a broader discussion of where the food comes from.
Tonight’s dinner was hosted by Dale Volkert (Farmer/Owner – Lake Meadow Naturals) and prepared by Chef Kathleen Blake (Chef/Owner – The Rusty Spoon). Guests arrived early in the evening for cocktail hour and a tour of the property. At the center of the field was a long table with the most beautiful view of the land, accompanied with friendly farm animals. The simplicity of the white table and clear glasses provides a blank slate for the chef to feature the food’s vibrant colors as the centerpiece.
It was an incredible opportunity to be surrounded by a diverse crowd and converse with the farming community. Chef Kathleen Blake prepared an impressive multi-course meal, complete with wine pairings for each meal. Each dish was served on handmade pottery by local potter, Joshua James Freeman.
Made some friends on the farm..Chickens roaming freely on the field.Oh, hello!BYOP (Bring Your Own Plate) // A tradition that continued from the very first OITF dinner back in 1999, each guest brings their own dinner plate to the table. A long table set with a myriad of contributed plates provides a colorful one time only table setting.Deviled EggsLake Meadow Naturals // Chicken liver mousse on Olde Hearth crostiniGrilled Lake Meadow Naturals // Chicken hearts, port lacquerOld Hearth BreadLake Meadow Naturals Honey Butter — ADDICTING.Waterkist Farm // Heirloom tomatoes, sunflower sprouts & sea saltWaterkist Farm // Heirloom tomatoes, sunflower sprouts & sea saltHammock Hollow // Little gem lettuces, Sunny Morning goat cheese croutons, pickled local kumquatsTwo Doves Farm // Charred cauliflower & Belle Fiore radicchio, preserved lemonUnderneath the stars . . . such a magical evening.Lake Meadow Naturals cracked wheat with Two Doves Farm & Hammock Hollow herbsLake Meadow Naturals // Whey braised cornish hensLake Meadow Naturals // Duck egg sabayon, strawberries, rosemary shortbreadLake Meadow Naturals // Duck egg sabayon, strawberries, rosemary shortbread*Applause*Chef Kathleen Blake + Team
Special Thanks: Dale Volkert, Lake Meadow Naturals (Ocoee, FL) Kathleen Blake, The Rusty Spoon (Orlando, FL) Carlos Jimenez, Waterkist Farms (Oviedo, FL) Shannon & Janine Talty, Olde Hearth Bread Co. (Casselberry, FL) Charlie Andrews, Hammock Hollow Herb Company (Island Grove, FL) Joshua James Freeman, Pottery (Orlando, FL) Bold City Brewery (Jacksonville, FL) Local Roots (Orlando, FL) Two Doves Farm (Webster, FL) Sunny Morning Foods (Orlando, FL)
On a recent trip overseas, my wife and I stayed over at the SkyCity Marriott at the Hong Kong International Airport. It was a bit rainy that evening so we decided to forgo the excursion over to the main part of the city and just settled in at the hotel before heading out to our next destination, which was Bali at the time.
Dining options are limited at the Marriott, but there is one nice restaurant there called Man Ho. Mostly empty that evening, but it had some sleek modern decor. We came for one thing – Hong Kong style roast goose. These succulent roast poultry is similar to the roast duck we might find at Tasty Wok hanging in display cases around town at the Asian supermarkets – but the roast goose is on another level – juicy, bursting with flavor. I don’t know why it hasn’t crossed overseas yet, but here’s to hoping it will one day.
Man Ho – inside the SkyCity Marriott at Hong Kong Intl Airport
Roast Goose at Man HoBlack Bean squid
The next morning, we awoke early to catch our flight out. The airport itself has a flurry of dining amenities, from fast casual ramen to the classic Hong Kong dim sum. Some popular Hong Kong eateries and coffee shops (known as cha chaan teng) like Tsui Wah and Cafe de Coral also have outposts here – selling sort of “Western” influenced Asian dishes like macaroni noodle and beef soup and stuffed rice in lotus leaf. Couldn’t find the legendary French toast this time around though.
We were flying – through a combination of points and finagling – first class on Cathay Pacific (one of the BEST airlines I’ve ever flown on in terms of service and comfortability) and after a quick breakfast stumbled upon their first class lounge, The Bridge.
Should’ve stumbled upon it earlier – we should have realized that Hong Kong is their main hub and headquarters. Food and amenities for days.
Cathay Delight – the signature drink of Cathay Pacific – made with coconut milk and kiwi juiceCheers!!
The Winter Park Farmers’ Market is one of my favorite weekly farmer’s markets here in Orlando.
Located just a block away from bustling Park Avenue, it’s the perfect Saturday morning outing for both friends and families to stroll around and grab little bites to eat or take home, before or after a meal on the Avenue.
It’s held at the old train depot, now the Winter Park Historical Musuem located at 200 West New England Avenue every Saturday morning from 7 a.m. to 1 p.m. and is usually packed with folks walking their dogs and is a great opportunity for people watching.
Some of my favorite things to get here are the freshly popped kettlecorn – the best found in the city – from Mountain Kettle Corn, lovely croissants from Chez Vincent, fresh fruit jams from Ginger Jams and Jellies, artisan breads from Olde Hearth Bread Co, and a delicious breakfast bagel inside the Winter Park Farmer’s Market building.
You wouldn’t know it by driving by this little Mexican grocery store – but inside these red and yellow bodega bricked walls there is a little kitchen that serves up some very authentic Mexican street food from tamales, tortas and tacos to shrimp cocktails, menudos and tostadas.
Jalisco is a region on the west coast of Mexico known for being the “heart” of Mexican culture. A classic dish for the area includes the pozole, a kind of spicy, meaty corn-based stew, as well as menudo, a traditional Mexican beef tripe soup.
Here at Tienda Mexicana Jalisco on Goldenrod Road, in addition to the typical list of tacos, there are “caldos” or “soups” and “guisados” or “stews”. My favorites are the tostadas, fried tortillas topped with beans, cheese, salsa, lettuce, and your choice of meat – which range from the familiar carne steak and al pastor pork, to the more exotic like lengua (beef tongue) and cabeza (roasted beef head) – though they are known to be “out” of the more rare meats.
You order at the counter – Spanish helps, for sure, but there is also an English menu. As is typical at these roadside grocery eateries, you pay not at the kitchen counter, but instead, take the pay stub to the main grocery cashier to pay and then get a receipt there for the meal. It can be a little confusing for first timers.
After you’re done paying, take a seat, and when the carne or carnitas are done sizzling on the griddle and the tacos and tostadas and soups are all prepared, they bring the plates out, fresh and ready to be enjoyed.
Simple and satisfying. Watch the heat from the hot sauce, though.
Fried snapper
Daily lunch specials
The grocery market part of the grocery store
Seating area – a lot of the working crowd during lunch time
Mexican pastries – a lot of bread – for sale
Pay for your meal, or buy a phone card, at the register
Tacos – carne, lengua, al pastor – watch out for the red sauce – it’s spicy
Simple onion, cilantro, and a dash of lime for my street tacos
Christner’s Prime Steak & Lobster Restaurant on Lee Road is Orlando’s quintessential steakhouse. Formerly Del Frisco’s, the restaurant is darkly lit with wood overtones and a decidedly clubby, intimate old school feel. Probably not many interior upgrades since the 1990s, but here it’s all about the classics: steaks.
The menu is emphasizes steak and lobster tail, with a salmon and a few shrimp and pasta dishes, plentiful sides like lobster mac and cheese and creamy spinach, soups, and salads. Lobster tail, luscious and fresh, carved tableside, is a luxurious add-on option to your steak. From prime ribeye to filet mignon and porterhouse cooked in butter, Christner’s has your carnal cravings covered.
On a recent visit, for a friend’s birthday, I ordered the Beef Wellington and was very impressed. Beef Wellington is a preparation of filet steak coated with pâté, a pate of butter, mushrooms and black pepper here at Christner’s, which is then wrapped in puff pastry and baked – flaky and delicious.
If you are lucky, you might find master magician Kostya Kimlat and his merry friends roaming the halls and entertaining guests with their craft.
House baked bread
A porterhouse – 20 oz. – with cold tail lobster tail
Yuki Hana Japanese Fusion, in Oviedo, just off of Aloma at Tuskawilla, serves Japanese modern cuisine with a fresh twist on classic dishes and a vast selection of delectable sushi, fresh sashimi, and signature rolls created by chef and owner Eddison Chen.
Yuki Hana Fusion’s menu represents chef Eddison’s nearly 15 years of experience including many years working with some of the best Japanese master sushi chefs in New York – where followers there have said Eddie “is devoted to maintaining the purity of his vision—-that is not to be simply good but transcendent.”
We were recently invited to visit the modern and sleek Yuki Hana to sample some of their dishes and were quite surprised and delighted by what they had to offer, a step above the typical sushi places in the area for sure. I would say it ranks among the best in Orlando in terms of its quality and taste.
We started with a glass of the Bunraku Kinmai “Dancing Gold Flakes” sake, while the gold flakes are believed to “enhance good fortune”, the sake itself had a smooth, rich flavor, slightly sweet and one of the best sake I have had the pleasure to taste.
Geoduck is in season and chef Chen made great use of the ingredient in two dishes sampled this evening. Also known as giant clam, the geoduck is a very large, edible, saltwater clam native to western United States. Distinctively shaped similar to the male genital, the geoduck can go for $150/lb in Asia where it is a delicacy.
We started with a geoduck miso soup made with both geoduck and little clams, as well as enoki and shitake mushroom. The soup was rich and flavorful, and had the mushroom and clam textures went well together.
Next, the geoduck served two ways – tempura and sashimi style with an orange lemon confit, crispy and soft – very good.
Uni was also in season – sea urchin is creamy and custardy and is often an acquired taste, but can be very wonderful if served fresh as it is here at Yuki Hana with a topping of quail egg.
Some Asian – Latin fusion is also present here at Yuki Hana, executed well with dishes like the Oxtail tempura avocado taco with a Korean spicy gochujang pickle sauce.
They’ve recently updated the menu, adding dishes like the Kanpachi Crudo with Hawaii yellowtail, black garlic, basil oil, tobiko, cucumber, lava salt, lemon confit, and togarashi and the Madai, Japanese sea bream with mango, avocado, cilantro, mustard seed vinaigrette, shallot chips, and furikake
Geoduck miso soup made with both geoduck and little clams, as well as enoki and shitake mushroom.
Geoduck Two ways
Oxtail tacos – braised oxtail, house Asian slaw, tempura avocado, gochujang pepper sauce, cilantro, lime wedge
Fresh, live uni sea urchin – available now in winter season – served here with raw quail egg.
Nigiri sampling – fresh sushi topped with lovely accoutrements
Dessert is handled here by Chef Eddison’s gracious wife Ping, who has picked up quite the skillset of pastry and dessert making from her travels around the world. The banana bread pudding I sampled was crispy, crunchy and delicately soft and sweet at the same time – definitely one of the best desserts I’ve had in Orlando.
Do visit Yuki Hana in Oviedo soon, for the lovely ambiance, fresh and innovative sushi and kitchen dishes, as well as wonderful desserts – I know I will be returning very soon!
Chef Camilo Velasco is one of my favorite chefs around town, and also, I believe, one of the most underrated. A protege of Chef Norman Van Aken, Colombian born Chef Velasco delights and surprises the diners at Barnie’s CoffeeKitchen each week with his chef’s menu.
In this first episode of this new series, Chef Velasco talks about his three favorite dishes on the Barnie’s CoffeeKitchen menu. The next episode will be focused on wine and wine pairings.
“This new web series positions Camilo as a thought leader in Culinary Arts and share his passion for cuisine from coffee growing regions worldwide. Other interests such as wine, rare & hard-to-find coffees and farming techniques will be topics he covers. Expect to see two-three new episodes each month. He will also provide insights on family-inspired dishes from his hometown Cali, Columbia. Expect guest stars from time-to-time from the world of coffee & cuisine.”
Restaurant Openings
Izziban BBQ and Sushihas opened on East Colonial just west of SR 436/Semoran in the location formerly of Mr. Sisters, right across from Hot Dog Heaven on the lake. They are known for their all you can eat yakiniku grilled meat barbecue which includes a salad bar and unlimited selection of apps and sushi, ranging from $19.99 at lunch time and late night happy hour to $29.99 at dinner time. 5310 E Colonial Dr
Orlando, FL 32807 Phone number (407) 270-8811 http://www.izzibansushi.com/
Quickly Boba and Snow has opened featuring not only traditional boba milk tea and snow desserts in “chubby cups”, but also Hong Kong style egg waffle puffs and Taiwanese popcorn chicken – not to mention their awesome mural wall created by local artist Boy Kong. 3214 E Colonial Dr, Orlando, FL 32803 Phone number (407) 270-4570 https://www.facebook.com/quicklyorlando
The Meatball Shoppe has opened at 7325 Lake Underhill Rd, Orlando, FL 32822, Phone number (407) 270-6505 http://www.themeatballshoppe.co/ Hours: Monday – Saturday, for lunch or dinner, 11 AM – 8 PM.
1st Spring Oriental Supermarket – the eastern sister to the wicked supermarket of the west – 1st Oriental Supermarket, 1st Spring Supermarket is set to make many folks who hate the trek out to Pine Hills very happy. They will be opening a bakery, kitchen, and live seafood section soon, they say before Chinese New Year is here. 10681 E Colonial Dr, Orlando, FL 32817 Phone number (407) 292-3668 1stspringorientalmarket.com
Restaurant Closings
Maria Bonita Mexican restaurant on East Colonial has closed.
Burger and Beer Joint by UCF has closed via Scott Joseph’s Orlando Restaurant Guide – the price point was too high for the college crowd and the burgers were just way too slow coming out of the kitchen. This place was originally a Perkins for many years, then Ichiban, a short lived Chinese/Japanese buffet, and Culpepper’s most recently.
Clearwater Beach Uncorked is delighted to announce its 4th annual food beachfront spectacular to be held on February 7th and 8th, 2015, from 1 p.m. to 5 p.m., beneath the Hyatt Regency Clearwater Beach Resort and Spa.
Clearwater Beach Uncorked, described as the finest beachfront culinary event on Florida’s west coast, is brought together by sponsors: Hyatt Regency Clearwater Beach Resort & Spa and Publix. Clearwater Beach Uncorked will bid the ultimate pre-Valentine’s Day beach getaway complete with delicious tastings from the area’s most renowned restaurants. Guests of the event will have the privilege of mingling at this exquisite paparazzi filled event sure to satisfy anyone’s cravings. For more information, visit http://clearwaterbeachuncorked.com.
Clearwater Beach Uncorked will donate a portion of the proceeds from ticket sales to the University of South Florida Sarasota-Manatee College of Hospitality and Technology Leadership. This year’s sponsors include: Publix, Duncan Hines, Florida Department of Citrus, Hefty, Philadelphia Cream Cheese, Planters, and Reynolds.
The Seventh Annual Downtown Food & Wine Fest is set for Saturday, February 21 and Sunday, February 22, 2015 for more than 30,000 foodies and wine lovers to experience unique local cuisine paired with wines from around the globe.
Date / Time: Saturday, February 21 (noon to 9 p.m.) and Sunday, February 22, 2015 (noon to 7 p.m.)
Location: Located in the heart of downtown Orlando at Lake Eola along Robinson Street
Tickets: Admission is $15 per person, per day with advance online purchase. Admission at the door is $20 per person, per day. Admission for children under age 12 is free. For all-weekend Fest fans, a two-day ticket is available for $20 per person with advance online purchase. Food and beverage tickets are available at the Fest for $2 each; food and beverage offerings range from one to four tickets.
“The Downtown Food & Wine Fest is one of our Downtown’s signature cultural events, showcasing the best of Orlando’s culinary scene. Events like this continue to expand Downtown’s offerings and bring more and more people to our urban core to celebrate the beauty, diversity, and vibrancy of our community,” said Orlando Mayor Buddy Dyer.
For more upcoming events, check out our newly created Orlando Foodie Calendar! shoot us an email if you want to add anything at tastychomps (at) gmail.com
Bonus
In case you missed it, here is the link to our segment on WESH 2 Sunrise News on CW 18 this week, talking about the Chinese/Vietnamese Lunar New Year: http://www.wesh.com/news/lunar-new-year/30735308
A lot of comparisons have been made with the newly opened Mamak to another local Asian street food restaurant in town – namely, Hawkers Asian Street Fare just up the road on Mills Avenue.
The menu of small plates and craft beers look awfully familiar, and there is some history among the owners of which we do not know the full details. But, there are plenty of cases of restaurants having similar menus – examples range from the many local Vietnamese pho shops to Italian and Indian restaurants.
The main crux and differentiation of each lies in their execution of the dishes.
For that reason, I am happy to have Mamak in town because of the very distinct and robust flavors in their dishes, particularly in their curry dishes.
Their decor is modern and chic, with dark woods and a long communal table perfect for a night out with friends – more like a scene out of New York City than Orlando, but if it were to be in any place in Orlando, it would be in Mills 50.
Here’s what we recommend to get at Mamak:
Top 5 Dishes to Try at Mamak
1. Mamak Roti Canai – Start off with this Malaysian roti toasted till golden brown, crispy on the outside, fluffy on the inside and served with an addictive spicy curry sauce.
2. Wonton with hot sauce – plump little wonton dumplings bursting with flavor in a nutty, spicy wet sauce.
3. Maggi Goreng – Stringy, bouncy Maggi noodles, stir-fried with shrimp, chicken, eggs, and veggie, in a spiced brown sauce. This dish reminded me the most of the nasi goreng noodle dishes I had while in Indonesia recently.
4. Malaysian Coconut Kari – Malaysia’s most popular dish, your choice of chicken, beef, or tofu and veggies, tossed in a fragrant curry cooked with freshly ground spices and chunky potatoes, served with jasmine rice and sliced cucumber.
5. Seafood Haw Fun – This rift on the popular beef chow fun is topped with piping hot seafood and veggies instead of beef and scallions. The thick rice noodles and the seafood make for a wonderful combination and tastes so authentic and real, you’d think you were on the streets of Southeast Asia after trying.
BONUS – Here are some other dishes at Mamak, though good, not as essential to our list of top 5:
Nasi Goreng Indonesia – hot Spicy sambai fried rice with shrimp, chicken and onions, topped with a fried egg. I think the nasi goreng kari fried rice may be a better option – that kari sauce is so good on everything.BBQ Roast Pork – better else where in Mills 50, these tasted a little off on our visit.Malaysian Asam Kari – Your choice of protein, tamarind infused coconut curry cooked with freshly ground spices, tomatoes, bell peppers, carrots and onions, served with jasmine rice and sliced cucumbers. This dish was a bit mild compared to the coconut kari version, so it’s a good choice if you like mild flavorsChar Kway Teow -Malaysia’s most popular street dish, wok-fried rice noodles, with shrimp, chicken, eggs, bean sprouts, and chives.
The CrepeVine is a new dainty quick eat restaurant that’s located in Altamonte Springs, but to be honest, when I heard of this new restaurant concept I thought it would be located in Thornton Park or Park Ave.
However, I’m glad that something like CrepeVine popped up in Altamonte – it’s refreshing to have more dining options than just the typical Olive Garden and Wing House.
The interior is modern, but not intimidating.
When you walk towards the back you can see an open kitchen with a glass wall – delightful because as soon as you place your order, you can watch the staff prepare it right in front of you.
On a recent media visit, I was able to sample “The Czar”, which was a savory crepe with chicken, fresh romaine lettuce, tomatoes, creamy caesar sauce all wrapped up in thin crispy crepe. The chicken was definitely the highlight, neither smothered in seasoning nor overcooked.
It was as if I was eating a sub but without the heaviness of the bread, which is always a plus if you are trying to stay away from carbs…. or just don’t like bread.
I ended the visit on a sweet note with a decadent crepe ” The Gilberto” – a guilty pleasure with strawberries, bananas, whipped cream and Nutella all wrapped in a soft crepe that’s drizzled in chocolate syrup.
Needless to say this was a classic that could not go wrong with all the right sweetness and tartness from the syrup and the fruits.
The Crepe Vine definitely lived up to their slogan to be “Fast, Fresh, and Friendly.” I definitely enjoyed my visit and would definitely come back for a quick bite!
We just finished celebrating New Year’s here in the states, but in a few weeks the local Asian American community here in Orlando will also be celebrating the Lunar New Year.
It’s one of my favorite times of the year, not just for the festivities but also for the great food that goes along with the holiday celebrations.
I remember gathering around at home growing up with my uncles, aunts, cousins, and grandma around the family dinner table having a huge feast, praying to our ancestors and the gods for a lucky and healthy new year. My favorite dishes were the fried egg rolls and roasted duck, Hakka style, filled with Chinese spices, herbs and wild mushrooms.
This year the Chinese/Vietnamese Lunar New Year’s Official Date is Thursday February 19th, 2015 – but the celebrations begin much earlier and last almost all month.
This is the year of the Sheep/Goat and those people born in the year of the Sheep / Goat are said to be “tender, polite, filial, clever, and kind-hearted. They have special sensitivity to art and beauty, wise, gentle and compassionate and can cope with business cautiously and circumspectly.”
Luckily for us here in the Central Florida community, we are home to the largest ethnic enclaves of Asian Americans in the entire state, particularly around the Mills 50 district with shops, restaurants, and markets all getting ready to celebrate the Lunar New Year.
Lunar New Year Traditions
Eating dinner together as a family – people journey from wherever they are, to come home and have dinner. Every year this time marks the largest mass migration of people when workers in the cities travel home to their home villages to visit their families again.
Giving/Recieving Red Envelopes – filled with lucky money from elders to the young. Asian culture is big on karma so want to start off the year doing good things for others and hope for good things to happen to you in return later in the year. Universal balance.
Clean the house before the new year start the year new, and pay off all your debts
Big parades with lots of firecrackers. The loud noise “scares” away any evil spirits so you can start off the new year fresh.
On that Thursday, February 19th if you have lunch in the Mills 50 area, you will see the Wah Lum Kung Fu Lion Dance team “blessing” each business with their lion dance and fire works.
What to Order – Traditional Chinese Dishes for New Years
Eat
Noodles – The longer, the better – the noodles represent longevity and long life
Dumplings – They are shaped like little gold nuggets, symbols for good fortune and wealth
Fish – The word “yu” sounds like “abundance” in Chinese, so your new year will be abundant with good luck – eat whole fish so that your whole year is full of good luck
Fried Spring Rolls – The name also sounds like “good fortune” in Chinese, eat it for a lucky new year
Oranges are also plentiful during new years because the name and look of the orange is similar to gold. So giving oranges as a gift is also quite common, as it the giver is seen as wishing prosperity on the receivers.
Vietnamese Banh Tet – Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with mung bean or mung bean and pork fillings, then boiled. It is a must have traditional food in Vietnamese Lunar New Year. It demonstrates the importance of rice in the Vietnamese culture as well as historical value. During Vietnamese Tét, family members would gather together and enjoy feasting on bánh tét, the central food of this festive Vietnamese holiday to celebrate the coming of spring.
Drink
Wash it all down with a glass of Baijiu
Baijiu – traditional clear grain spirit made from sorghum and wheat
The number one drink in the world at about 40-60% alcohol
Like Vodka to the Russians, Rum to Puerto Rico, Baijiu is to the Chinese
It’s drank at almost all meal gatherings in China.
Say Happy New Year!
Vietnamese – Chuc Mung Nam Moi
Cantonese – Sun Lien Fai Lok
or Gung Hay Fat Choi (Literally : Congratulations on your Prosperity – have a prosperous new year)
Mandarin – Xin Nian Kuai Le
Places to Celebrate:
Local Orlando Restaurants:
Ming Bistro – Chinese Dim Sum – Great for Families/Friends/Groups
1212 Woodward Street #6, Orlando, FL (407) 898-9672
Chuan Lu Garden – Authentic Sichuan cuisine – for spicy food lovers
1101 East Colonial Drive, Orlando, FL – (407) 896-8966 http://chuanluyuan.com
Tasty Wok – Chinese street food / barbecue and noodles
1246 East Colonial Drive, Orlando, FL (407) 896-8988
Chan’s Chinese Cuisine – Dim sum and traditional Chinese cuisine
1901 East Colonial Drive, Orlando, FL (407) 896-0093
Golden Lotus Chinese – Dim sum and traditional Chinese cuisine
8365 South John Young Parkway, Orlando, FL (407) 352-3832
Local Markets – Pick up New Year goodies
Saigon Market
1232 East Colonial Drive, Orlando, FL 32803, United States
(407) 898-6899
Tien Hung Market
1112 East Colonial Drive, Orlando, FL 32803, United States
(407) 849-0205 http://tienhungmarket.com/
1st Oriental SuperMarket
5132 West Colonial Drive, Orlando, FL 32808, United States
(407) 292-3668 http://1storiental.com
Vietnamese New Year Festival by the Vietnamese Community of Central Florida
Saturday February 7th – Sunday February 8th at the Central Florida Fairgrounds
– Street food and also Miss Vietnam of Florida Pageant on Sunday
Vietnamese Vegetarian Food Festival at Bao An Temple
Sunday February 15th, 2015 8am – 2pm (local cultural acts, lots of vegetarian Vietnamese food for sale)
and the new years eve celebration is the night of February 18th (they have singers, performers, food for sale)
Bao An Buddhist Temple – 5788 North Apopka Vineland Road, Orlando, FL 32818, United States
Discussing the latest in food and drink in Orlando this week
New Food Trend? The Fast Casual Pizza Movement arriving in Orlando soon
This week on the Orlando Foodie Forum we discussed a new food trend ready to hit Orlando: The Fast Casual Pizza Movement, a la Chipotle.
In a recent article on BusinessInsider, Pizza Studio, a franchise that launched in 2012 and currently has 30 locations around the country had a year-on-year revenue growth of $2.5 million in 2013… and $11.5 million in 2014. According to Forbes, they’re “adapting the quick and made-to-order model, championed by Chipotle and Subway, to pizza.”
“For a fast-casual restaurant, Pizza Studio is competitively priced—$7.99 for an 11-inch personal pie—but its product is way more personalized than at most pizza joints. Customers choose their crust, sauce, cheese, and unlimited toppings which includes meats, vegetables, and seasoning. What’s more, the options are good. You can build your ideal pizza on a rosemary herb or whole grain and flaxseed base, sprinkle it with feta or goats cheese, throw on three different types of peppers and nitrate-free pepperoni, and then finish it with Old Bay Seasoning or truffle salt. Those are the kinds of ingredients you’d expect at a higher-end pizzeria, and yet Pizza Studio doesn’t sacrifice affordability or speed: high-tech convection ovens mean each pie only takes two minutes to cook.”
Recently, newcomers Pie Five Pizza Company and Blaze Pizza have started to put their finishing touches to their fast casual pizza shops near UCF. Topp N Pie Pizza is also expected to open near Waterford Lakes soon.
The Dallas based Pie Five, which takes over the space once occupied by Greens and Grille on University, promises to have pizzas ready within 5 minutes and is looking to aggressively expand to over 25 locations in Florida within the year.
Pie Five Pizzavia Gannett NewspapersImage via Yelp
Blaze Pizza which promises “Fast-Fire’d Custom Built Artisanal Pizzas” is set to open at the new Plaza on Alafaya and University near Bar Louie’s, priced at a very competitive $6.85 for a 12 inch personalized pizza, all oven cooked in under 180 seconds (3 minutes).
There have been other “personalized” pizza places open in Orlando, most notably Pie-Fection in the Universal area and Chomp Chomp Pizza (no affiliation) in Winter Park. Chomp Chomp closed last year and is now a Marco’s Pizza. Lisa Wilk of TasteCookSip.com tells us, “Pizza was good, crust was meh. Like manufactured, refrigerated dough. Great oven, though.” To hear and participate in all the latest in Orlando food – join the Orlando Foodie Forum on Facebook today 🙂
“Expect the unexpected in Orlando. Shrugging off its just-for-kids image, it sports brag-inducing eats and world-class wine experiences, particularly in new neighborhoods like the Mills 50 District and Winter Park. Ricky Ly, author of The Food Lovers’ Guide to Orlando, points to nominations of several local chefs for James Beard Foundation awards to illustrate the city’s culinary chops. “From hidden speakeasies like The Pharmacy, to the Basque-style restaurant, Txokos Basque Kitchen, serving cola-and-wine-braised kalimotxos pork belly, there is something to be found for every wine and food lover just outside the theme park gates.” ”
A pork porterhouse at the Ravenous Pig restaurant. Credit Jon Whittle
“Beyond Mickey Mouse: a Disney destination matures.
Disney World will no doubt remain the biggest draw to Orlando, but the city is growing up thanks to a string of civic developments, including the $429 million Dr. Phillips Performing Arts Center, the 62-mile-long SunRail commuter train, both opened last year, and a coming 19,500-seat soccer stadium set to open this year. But the most surprising development is the food scene. East End Market, and its stalls selling locavore fare and artisanal baked goods, opened in 2013. Last year saw the opening of Txokos Basque Kitchen, whose chef was nominated for a James Beard Award. Not to be outdone, two fellow Beard nominees, James and Julie Petrakis (The Ravenous Pig, Cask & Larder), announced the February opening of Swine & Sons Provisions, their market/restaurant hybrid. Theme parks are expanding adult options as well: the elegant Four Seasons Resort Orlando at Walt Disney World opened in August 2014 and features a golf course, a rooftop lounge and an adults-only pool. Adam H. Graham”
North America Chowzter Awards 2014
Also, this weekend is the North American Chowzter Awards 2014, where local Orlando restaurants 4 Rivers Smokehouse and Chuan Lu Garden were both nominated. 4 Rivers was nominate for Best BBQ for their smoked angus brisket while Chuan Lu Garden was nominated for their Chongqing La Zi Fried Chicken. Chowzter is a global network of the world’s most celebrated food experts and writers, all searching for the tastiest Fast Feasts on the planet. Prepared by passionate and inspired artisans, Fast Feasts are locally sourced, freshly prepared, served hot on the spot and enjoyed immediately. The best of these Fast Feasts reflect the local culture, history and traditions of their cities and countries of origin. The awards are held in New Orleans this year which I will attend as a Chief Chowzter for Orlando.
Now Open / Coming Soon in Orlando
Urban Tide is the new coastal concept opening in the restaurant space formerly known as Napa at the Hyatt Regency Orlando on International Drive. Guest feedback inspired the hotel to create the new seafood-focused restaurant after they learned that their trademark rights to the name “Napa” would expire at the end of 2014.
Chuy’s, the Austin-based restaurant famous for its authentic and crave-able Tex-Mex menu, today announced it will hire an estimated 170 new employees, including full-time and part-time positions, for their third location in the Orlando area. Chuy’s newest restaurant is scheduled to open in February 2015 and will be located at 6688 S. Semoran Boulevard, minutes from the Orlando International Airport.
Chuy’s will be hiring a variety of positions, including front-of-the-house hosts, servers, bussers and bartenders. The restaurant is also hiring kitchen staff to help prepare its made from scratch dishes and signature sauces. Among the positions available at Chuy’s, the tortilla “experts” illustrate the restaurant’s commitment to authentic and fresh Tex-Mex. By making each hand-rolled tortilla to order on a comal located in the main dining room, they offer a peek at the philosophy of freshness that sets Chuy’s apart. Chuy’s staff can expect high volume with lots of fun. Interested applicants should apply at the hiring RV located at the future restaurant site at 6688 S. Semoran Boulevard Monday-Saturday from 9:00 a.m. to 5:00 p.m. To learn more about employment at Chuy’s, please visit Chuys.com/#/employment.
Tin Roof is a live music joint where people can hang out, drink and dine, and enjoy live music almost every night of the week. Located at I-Drive 360, Tin Roof’s outdoor seating offers some of the best views of the giant observation wheel. Music fans will be able to hear some of the top local and regional bands; foodies will find a killer menu filled with unique dishes bursting with flavor. Headquartered in Nashville, this is the company’s 14th location and its first in Florida.
WHERE: Tin Roof is located at 8371 International Drive at I-Drive 360. Parking is available in the garage or by valet for free.
Toby Keith’s I Love This Bar & Grill is proud to officially announce its opening at Artegon Marketplace, the newest retail, restaurant and entertainment attraction in Orlando, Fla. The Artegon Marketplace launch marks the final restaurant opening of 2014 for Boomtown Entertainment. As Phoenix-based Boomtown Entertainment continues to expand in further markets, the nationally-recognized hospitality group, is proud to be an anchor store at the 1.1 million-square-foot shopping attraction and artisan marketplace.
Toby Keith’s I Love This Bar & Grill’s menu extends from traditional southern cuisine mixed with American classics. Shareable tasty bites include “T.K.’s Smokehouse Nachos” while mainstay entrees consist of fan favorites, from the “American Solider,” a signature fire-grilled burger to “Chicken Fried Steak,” served with sweet corn succotash and mashed potatoes. The iconic 95-foot guitar-shaped bar offers a selection of beers on tap, moonshine, martinis and margarita drinks. An extensive signature cocktail list includes “The American Girl,” “Red Bullfrog” and Toby’s own “Blue Mezacalita” featuring Toby’s premium Wild Shot Mezcal.
Upcoming Events
Christner’s Prime Steak & Lobster (“Christner’s”), a steakhouse staple in Central Florida is refreshing its bar program with a menu featuring new cocktails set to unveil at its inaugural Christner’s Craft Wars. All about the bar, on Saturday, January 17 from 5:30 to 7:30 p.m., three of Christner’s resident bartenders will go head-to-head in three rounds of craft cocktail making with the winner dueling it out for charity and bragging rights.
For $20, guests will gain access to the event. All cocktails will be judged based on originality, taste and the uniqueness of its name; the three rounds of cocktail creations include the Christner’s Classic; the bourbon cocktail and the “secret ingredient” mixed cocktail.
Christner’s bartender’s Jeannie Rudnick, Kyle Laufenberg and Stacy Word will be partnered with three local charities –Central Florida Food and Outreach, Florida Hospital Diabetes Institute and Runway to Hope – and the bartender with the most tips at the end of the three rounds will select the cocktail of his/her choice to be featured as a limited-time-only drink on Christner’s bar menu. Tickets will be given back to all attendees in the way of “tipping tokens.”
All guests are asked to RVSP via e-mail to Christners@rockawaypr.com.
WHERE: Christner’s Prime Steak & Lobster – 729 Lee Road | Orlando, FL
WHEN: Saturday, January 17 at 5:30 – 7:30 p.m.
COST: $20 per person of which, $10 of which is donated to charity
Ajinomoto Pork and Vegetable Pot Stickers (Gyoza) are one of my favorite things to make when I am in a rush – they’re tasty, easy to make, and only take a few minutes to cook.
The dumpling was first created in Northern China about 1300 years ago, and the Japanese term “Gyoza” comes from the Chinese name “Jiao-zi.”
The dumplings became popular in Japan particularly after World War II when returning Japanese brought back their love of the dish after returning from their rather devastating occupation of China.
In Japan, Gyoza are pan-fried while in China they are more commonly steamed or boiled. They’re popular around Chinese New Year time because the shape is similar to gold ingots or taels, and who (especially among the Chinese) doesn’t love gold?
Ajinomoto, the food company who brought MSG and the flavor of “umami” to the world back in 1909, produces about 800,000,000 pieces of gyoza each year.
These crescent shaped dumplings are crispy on the bottom, yet also somehow juicy on the inside.
My first encounter with Japanese gyoza was on a recent visit to Tokyo where, in the rather haute Ginza district, I stumbled upon TenRyu ( Address: 2-6-1 Ginza, Chuo-ku, Tokyo, Website: http://bimi.jorudan.co.jp/shop/1022/), a Japanese/Chinese restaurant – whose name not surprisingly translates to “Sky Dragon”, yes we love our dragons no matter where our restaurants are in the world. This little Beijing style restaurant founded in 1949 was famed for making their jumbo gyoza stuffed with pork, fresh Chinese cabbage, and onion, of which they apparently sell 5000 a day.
TenRyu’s dumplings were literally the size of my hand
Directions
1. Place gyoza dumplings in a non-stick pan. Add 2 oz water (no oil needed)
2. Cover with lid and cook for approximately 5 minutes.
3. Remove lid and cook until bottom is golden brown.
4. Serve while hot
Apparently, the Ajinomoto folks have created a new gyoza product with “EZ-ice” where you don’t even have to add the water for added convenience. Great for camping, I think.
Teak Neighborhood Grill looks like your average every day American neighborhood pub or bar with a nice list of beers and cocktails, sticky wooden floors, bright neon liquor signs and flat screen TVs, and probably not much else when it comes to food.
But you’d be overlooking one special thing about Teak if you thought that – their surprisingly good list of special, jaw-droppingly delicious half pound Angus beef burgers.
Burgers featured on the list include the mountainous Drunken Monk ($12), a burger topped with Angry Orchard onion jam, roasted cherry tomatoes, smoked bacon, herb mayo, provolone cheese & Teak chips topped with melted white cheddar cheese served on pretzel bun.
Truly adventurous (read: masochistic) eaters can go for THE CHALLENGE ($40) – 2 full pounds of Angus beef, 9 slices American cheese, 9 slices Swiss cheese, 9 slices provolone cheese, 24 slices smoked bacon, 2 fresh fried mozzarella rounds, 4 beer battered onion rings, tomatoes, lettuce, Danny’s beanless chili, cheddar cheese sauce & sliced jalapenos…enough to possibly make even Man Vs. Food’s Adam Richman wary.
I had the PB&J burger on this particular visit, a burger topped with almond butter, peanut butter, orange marmalade, crispy potato strings, and provolone cheese on toasted pretzel bun. The burger was ooey-gooey and fun to eat, with just the right amount of sweetness from the orange marmalade, though the peanut butter could have been smoother.
One area of improvement recommended – service, which was rather brusque and inattentive, with long periods of waiting for both our food and our drink refills, but this could easily be remedied with some training or oversight.
The food makes it worth visiting, though, and everyone in our party enjoyed their hearty, delicious burgers.
PB&J 11 – almond butter & peanut butter, orange marmalade, crispy potato strings & provolone cheese on toasted pretzel bun
Engine Oil 11 – sautéed peppers & onions, imperial stout glaze, over easy egg, Swiss cheese & crispy potato strings served on pretzel bun
Children of the Corn 11 – smoked Gouda, tomato & smoked bacon mayo topped with creamed corn & crispy potato strings on pretzel bun
Sapporo Ramen is one of my favorite places for Japanese ramen noodle soup here in Orlando. After having visited Tokyo and trying some of the most popular ramen shops there, I can comfortably say that Sapporo Ramen is among the most authentic ramen in town, and rivals some of what I tasted in Japan.
Sapporo is a city on the northern Japanese island of Hokkaido, known for their cold weather, the home of the Sapporo Brewery, and the founding place of the miso ramen.
Miso ramen became popular around 1965, featuring a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup.
The Spicy Miso Ramen
Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Recently, Sapporo Ramen introduced a new spicy miso ramen along with a curry noodle ramen to their line up of ramen which includes tonkatsu, miso, and shoyu. I found it to be quite flavorful, with just enough spice to be not overwhelming, and great when paired with the sweet corn and salty bamboo shoots.
Another thing I like about Sapporo is their variety of Japanese street food items offered from the takoyaki octopus balls topped with quivering bonito flakes to the imagawayaki desserts, a pancake like bun filled with sweet bean paste.
Artegon Marketplace takes over the space which once held Festival Bay mall. It’s anchored by Bass Pro Shops, Ron Jon Surf Shop, Sheplers Western Wear and Toby Keith’s I Love This Bar & Grill, as well as one of the world’s largest comic book stores, Gods & Monsters, but also offers 165 artisanal shops filled with unique, handcrafted goods and foods.
On our recent visit to Artegon, we were surprised and excited for what we found, a place for locals and tourists to Orlando to browse and pick up gifts that are unique and artful.
I think with time, it may be a must see destination, particularly for those lovers of art and crafts.
Not a lot of food product vendors yet, but hopefully that will change.
It reminds me of visiting an art festival but indoors, or a real live version of the online store Etsy, but in Orlando.
Seito Sushi in Baldwin Park is easily one of my favorite sushi restaurants in town – with fresh seafood and quality ingredients, as well as gorgeous settings, they have always been on top of their game here in Orlando.
Recently, Jason Chin, the proprietor of Seito Sushi in Baldwin Park, along with new chef Austin Boyd, have crafted a re-working of the lunch menu at Seito to showcase the talent of both the kitchen and sushi offerings and take the restaurant to the next level, emphasizing freshness and seasonality with a menu that changes often.
Mr. Chin and Seito Sushi graciously hosted our small group of foodies from the Orlando Foodie Forum facebook group to try a few of their new lunch menu that just rolled out. Overall, we were impressed by what we found.
Chef Austin Boyd with Seito Sushi owner Jason Chin
From new ramen dishes to braised beef buns, the menu exhibits creativity and experimentation with many things that work. One of the most controversial decisions on the new menu has been, surprisingly, the removal of the bento box options, which would allow the kitchen to focus more on the new dishes, but also has turned off some customers who looked forward to the combination lunch boxes. Change is always hard at first, but they hope that with time the lunch crowd will grow to love the new menu.
Housemade dumplings with chopped apple
The tonkotsu pork ramen, dumplings, and the ceviche roll were standouts from our group.
Three ramen options are available on the menu – the tonkotsu pork ramen which features crispy braised pork belly, soy egg, and house pickled ginger; the shoyu ramen, a soy sauce chicken broth based ramen with chicken thigh; and the gyu ramen, beef pho based broth (yes, some Vietnamese influences there) with cilantro oil, beef brisket, and sprouts.
I really enjoyed the tonkotsu pork ramen’s crispy pork belly which had a nice crunch to it, though the ginger could have been more pickled.
The tonkotsu pork ramen which features crispy braised pork belly, soy egg, and house pickled gingerThe shoyu ramen, a soy sauce chicken broth based ramen with chicken thighThe gyu ramen, beef pho based broth with cilantro oil, beef brisket, and sprouts
Some mixed reviews on the curry braised beef bao buns, which may work better with crispy pork belly filling instead of the wetter beef.
Curry braised beef bao bunsThe salmon ceviche nigiri with citrus cured salmon, a refreshing highlight with wonderful lime and citrus zest flavorsThe Orlando Foodie Forum – Join us on facebook!
The new lunch menu is available now at Seito Sushi in Baldwin Park, and changes often. New rollouts will be coming soon this spring, and we have also received news that the upcoming Osprey Tavern will open in early 2015 as well. Lots of changes, for the better, in little Baldwin Park.
Here’s a look at their lunch menu (changes daily):
2014 has been a remarkable year in Orlando, seeing some of the most openings in recent memory as well as many closings. Overall, the quality and depth of the Orlando food scene has without a doubt increased. Here are some of our favorite moments from 2014 locally here in Orlando as well as abroad, and a few favorite new restaurants that we grew to love over the year.
Our Top 23 Favorite Food Moments and Restaurants of 2014
1. The start of the Orlando Foodie Forum presented by Tasty Chomps! on Facebook. The forum is an open discussion forum talking about food and drink in Orlando where members are also privy to exclusive invitations and announcements as well as lively discussion about favorite eats and restaurants around town. We’ve had a great time already with a special lunch at Seito Sushi in Baldwin Park previewing their new lunch menu with many more meet ups to come. Feel free to join in!
2. Interview with Chef Matthew Cargo of Prato – He just returned from working at some of the best restaurants in the world in California, and returned home to make Orlando’s food scene and Prato better than ever with an authentic, honest approach.
7. Parker House Rolls, made from Khorasan wheat (Egyptian old-world grains) served warm and made from scratch by the new Highball and Harvest pastry team.
8. Bull & Bear’s Frittes are crispy, delicious hand-cut Idaho potatoes soaked in malt vinegar and water then cooked in beef tallow; tossed in homemade garlic powder and served with garlic aioli and all natural ketchup. The frittes are so good they hardly need any aioli or ketchup for dipping.
9. Kappo at East End Market is one of the new shining stars of 2014 and one of my personal favorites, particularly for their chirashi bowls – as beautiful to eat as they are to look.
10. Fried Shrimp and dirty grits with chicken liver, jamon, and shallot at Txokos Basque Kitchen at East End Market for brunch.
13. The members of GoFLA, including restaurant owners, writers, suppliers, artisans and promoters, gathered at East End Market to kick-off the organization and sign the Sunshine Plate manifestoto promote the remarkable bounty of Central Florida’s fields, waters and producers.
Gyudon, literally beef bowl, is a popular Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
In 1899 Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo’s Nihonbashi district.
Gyudon can be found in many Japanese restaurants and some fast food chains specialize exclusively in the dish. The largest gy?don fast food chains in Japan are Chikara Meshi, Yoshinoya Matsuya, and Sukiya.
Last year, during our visit to Tokyo, we visited one of the many chains available around the city and absolutely loved the sweet and salty flavors of the simple beef rice bowl.
At Chikara Meshi, the bowls were about 300 yen (a little less than $3 USD) and came with a few tasty slices of gyu beef over rice. You ordered at the machine – a vending touch screen – and are issued a ticket receipt. After a few moments, a attendant brings out the bowl orders for your party at the bar stool dining area.
Locally in Orlando, folks can get their gyudon fix on at any number of the Japanese restaurants around town, but I particularly recommend the renditions at Sapporo Ramen, Aki of Japan, Sushi Tomi, Hanamizuki, and Sushi Kichi.
Shibuya – One of Tokyo’s busiest wardsTokyo Chikara MeshiTokyo Chikara MeshiDining area inside Tokyo Chikara MeshiTokyo Chikara MeshiVending / Touchscreen Ordering machine atTokyo Chikara MeshiThe beef bowlGyudon beef rice bowl at Tokyo Chikara MeshiCorn sides
They also serve mapo tofu bowlsYoshinoya another beef bowl chainMatsuya
Ingredients
1 medium onion
10-12oz (300-350g) beef, thinly sliced
(you can get the hot pot beef sliced at 1st Oriental or 1st Spring Market in Orlando)
1 1/2 cup Dashi
2 Tbsp soy sauce
2 Tbsp sugar
2 1/2 Tbsp Mirin
2 1/2 Tbsp Sake
2 tsp ginger, grated
1/2 Tbsp Salt
White Pepper
pickled red ginger (Benishouga)
steamed rice
Instructions
Slice onion thinly, and cut sliced beef in 2″ width.
Boil Dashi in a pot and add sliced onion.
Cook for 3-4 minutes.
Add soy sauce, sugar, salt, and Sake and cook another 3-4 minutes.
Add grated ginger and pepper to taste.
Add sliced beef in pot and stir.
Cook about 5 minutes.
Pour meat and sauce over rice and top with pickled red ginger.
The sweet smell of gingerbread is in the air…and Blue Bird Bake Shop has added new holiday flavors to celebrate the season!
Nestled in the Audubon Park Garden District is a chic bakeshop offering a variety of sweets made from scratch and in small batches daily. Blue Bird Bake Shop charms the community with their delectable cupcakes, specialty coffee drinks, and other sweet treats.
Blue Bird Bake Shop has added six seasonal favorites to its daily cupcake flavor rotation, along with baked treats like “Not your Grandmother’s Fruitcake” scones, Chocolate Peppermint Cheesecake Brownies, Chocolate Peppermint Whoopie Pies, Mini Apple Cranberry Pies, and Chocolate Chunk Cherry Cookies.
Tip: Every first Friday of the month is Cupcake Happy Hour from 5pm – 7pm. All cupcakes are just $2.00!
Peppermint Bark // Chocolate cake studded with chocolate chips topped with peppermint buttercream icing and finished with chocolate curls and crushed candy caneChocolate Rum Ball // Chocolate cake with chocolate chips with a drizzle of golden rum, and topped with chocolate rum buttercream, then rolled in chocolate jimmiesGingerbread // Gingerbread cake with cream cheese icing topped with slices of candied gingerIt was so good I had to take capture another picture – I love gingerbread anything!Gingerbread CupcakesChocolate Rumball + Peppermint Bark CupcakesStrawberry + Chocolate CupcakesDownside UP + Upside Down CupcakesPumpkin Pie + Apple Cranberry PieWhoopie Pie
The holiday cupcakes were perfection and paired well with a cup of Top Hat Holiday Roast. My favorite was the Gingerbread cupcake – which I wish I could eat every day! Of course I will stay loyal to the cupcake flavor that made me fall in love with this bakery in the first place ~ the Neapolitan.
Neapolitan Cupcake // Layered chocolate, strawberry, and vanilla cupcake iced with strawberry buttercream
We dropped by this little “Greek” cafe on the corner of Lake Underhill road and Chickasaw Trail the other day for lunch. I am a big fan of gyros, filled with juicy slices of meat stuffed inside a nice toasty pita and a slathering of white tzatziki sauce.
Service was nothing exceptional, in fact, we had to get up to get our checks at the end of the meal as the restaurant appeared to be rather understaffed that day and we were tired of waiting.
Food also was nothing exceptional, though I did enjoy their crunchy, crispy fries. My gyro was satisfactory, but could have used more meat and a less thick of a pita bread slice.
The house salad, with an order of dolmades (stuffed grape leaves)
Stuffed grape leaves – mostly rice
The chicken pita, slightly dry
A good pita, though certainly not the best nor the most memorable
Bbq, Bacon & Cheddar burger – BBQ sauce, applewood smoked bacon, cheddar & haystack onions on an egg bun.
“Smashed fresh. Served delicious.” Smashburger brings its adventurous flavors to Florida and its first stop: Orlando, FL. Although Smashburger is not a recognized brand yet in Florida, founder Tom Ryan has a vision for Smashburger and he is bringing his concept to life a burger at a time, with ten developing restaurants in Florida from Jacksonville to Kissiminee to Brevard. First location on 3162 East Colonial Drive, Orlando, FL and the second location on 334 North Alafaya Trail, Orlando, FL. I was invited (last minute – excuse the low-quality iPhone 4s photos! Hopefully they do some justice) to attend Smashburger’s media preview at the Alafaya location, presented by founder Tom Ryan. He goes down the entire menu and tells us a story behind each burger, reminding us that food with a story is important, and regardless of the contents in the burger the three main components: burger, cheese, and bun always has to be good. He wants you to still be able to taste the burger in every bite.
Tasting menu
Fried pickles
Smashfries
Founder Tom Ryan tells us a story
Every bun at Smashburger is buttered. “In the cooking process we keep so much juice (in the burger) that we keep butter (on the bun) to hold it.” Every market has its own local burger so you can find the “Central Florida burger” in the Orlando locations. For control freaks, they have a create your own burger menu.
Grilled chicken sandwich – piccato style – beat out flat. Break out a piece of chicken and find it juicy and savory. Smashburger took it off menu and after popular demand brought it back quickly.
Truffle Mushroom Swiss Burger
What’s Ryan’s favorite? The Buffalo & Blue Cheese Crispy chicken sandwich – fried to give it a crispy coating and features Frank’s Red Hot Sauce topped with blue cheese that bites through everything. Ryan says this is the sandwich to drink an IPA with, which they also sell at all their locations.
The handspun shakes are rich and creamy contains 14% butter fat and made with Hagaan-Daz ice cream, YUM.
Those are sample sizes, of course. Smashburger is now open go check it out for yourself and tell me what you think below!
Off of Park Avenue on Morse Blvd, Croissant Gourmet, run by French Pastry Chef Francois Cahange, is one of the many joys that I think of when wandering around Winter Park’s popular shopping and restaurant area.
In addition to some of the best French pastries in town, also serves up some very delectable sandwiches, quiche, crepes, and salads for lunch.
Two display cases hold the wonders of Croissant Gourmet: fruit tarts topped with raspberries and blueberries, éclairs, Napoleons, assorted croissants, apple turnovers, macarons, and many more all made fresh and locally.
The beautiful pastry casesJalousy pastryAlmond Croissants
The forum is an open discussion forum talking about food and drink in Orlando! Everyone is welcome to post ~~ just no spamming/trolling.
Here, members will also be privy to exclusive invitations and announcements as well as lively discussion about favorite eats and restaurants around town. Feel free to join in!
Tonight’s dinner was hosted by Dale Volkert (Farmer/Owner – Lake Meadow Naturals) and prepared by Chef Kathleen Blake (Chef/Owner – The Rusty Spoon). Guests arrived early in the evening for cocktail hour and a tour of the property. At the center of the field was a long table with the most beautiful view of the land, accompanied with friendly farm animals. The simplicity of the white table and clear glasses provides a blank slate for the chef to feature the food’s vibrant colors as the centerpiece.
New York Strip Steak
Mr. Chin and Seito Sushi graciously hosted our small group of foodies from the 
