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Orlando #FoodieFriday News Round up – Hot and Rising

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Orlando

Ricky Ly

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Jan 9, 2015

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Orlando #FoodieFriday News Round up – Hot and Rising

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.

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 🙂

In Other News

Orlando was also recently mentioned in Wine Enthusiast magazine and New York Times as one of the top places to go in 2015, particularly for our developing food scene!

Top 10 Best Wine Destinations in 2015 by Wine Enthusiast Magazine

“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.” ”

New York Times Travel lists Orlando as one of the Top 52 Places to Go in 2015
Untrammeled oases beckon, once-avoided destinations become must-sees and familiar cities offer new reasons to visit.

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’s Gyoza Dumplings Recipe Review and Video

Ricky Ly

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Jan 7, 2015

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Ajinomoto’s Gyoza Dumplings Recipe Review and Video

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 – MetroWest – A Quick Bite

Ricky Ly

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Jan 6, 2015

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Teak Neighborhood Grill – MetroWest – A Quick Bite

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 – West Orlando – A Quick Look

Ricky Ly

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Jan 5, 2015

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Sapporo Ramen – West Orlando – A Quick Look

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.

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.

The Kitsune Udon topped with fried tofu skin

Sapporo Ramen
5080 W Colonial Dr
Orlando, Florida
(407) 203-6777
Tue – Sun: 11:30 am – 8:00 pm
Check out their facebook page at Sapporo Ramen

Artegon Marketplace – Orlando – Photoblog

Orlando

Ricky Ly

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Jan 3, 2015

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Artegon Marketplace – Orlando – Photoblog

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.

Recently, a man tragically fell to his death on the Artegon Sky Trail Ropes Course, ~~which remains closed while investigations go on~~ update – the zipline and jump are closed, but the Skytrail itself is now open – Thanks Ken Storey!.

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 debuts new lunch menu

Ricky Ly

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Jan 3, 2015

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Seito Sushi in Baldwin Park debuts new lunch menu

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.

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 shoyu ramen, a soy sauce chicken broth based ramen with chicken thigh

The 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.

The salmon ceviche nigiri with citrus cured salmon, a refreshing highlight with wonderful lime and citrus zest flavors

The Orlando Foodie Forum - Join us soon! — The 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):

Top 23 Favorite Food Moments and Restaurants of 2014

Orlando

Ricky Ly

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Dec 31, 2014

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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.

3. The fried basa fish and fries platter from Washington Shores Fish Market

4. Chaufa mixta and other Peruvian favorites at Ceviche House

5. Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT Food and Wine Festival’s Party of the Senses

5. My wife, May, and I showing off the Epcot Food and Wine Festival for ABC’s The Chew

6. The Szechuan peanut wontons and beef coconut kari at Mamak Asian Street Food.

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.

11. The hot, fresh donuts from Sip and Dip Donuts in St. Cloud

12. Judging all the chef inspired fish tacos at the Bite Nite Orlando event hosted by Orlando Weekly

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 manifesto to promote the remarkable bounty of Central Florida’s fields, waters and producers.

14. The Vesuvia Pasta with Butternut Squash, Spinach, Fresh Pear, Ricotta Salata, Roasted Pine Nuts at Fiorenzo Italian Steakhouse at Hyatt Regency Orlando.

15. The duck confit khao soi curry noodles and scallop hotate nigiri at Sushi Pop in Oviedo

16. The blueberry cobbler at P is for Pie Bakeshop in Audubon Park.

17. Gyro Lamb doner sandwich – Döner served in a “tombik pide” (“fatty” pita) at Cappadocia Turkish Cuisine on Semoran Blvd.

18. Pastries and desserts from US Pastry Competition Champion Chef Yoshikazu Kizu of Ritz Carlton Grande Lakes Resort

19. Chicken and Waffles – Nashville hot chicken, cornbread waffle, cheddar, sweet relish, chive crème fraiche, smoked honey at Cask and Larder

20. Santa Maria Tri Tip Steak sandwich from Four Rivers Smokehouse

21. Hanging out with the crew at WESH 2 Sunrise News – Michelle Imperato and Stewart Moore along with Jason Guy, Jazmin Bailey, and Amy Sweezey

22. Nigiri sushi plate at Yuki Hana in Oviedo

23. Being featured in Travel and Leisure Magazine

We are looking forward to many more happy food moments in 2015! Cheers!!

Gyudon – Japanese Beef Rice Bowl – Recipe

Ricky Ly

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Dec 28, 2014

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Gyudon – Japanese Beef Rice Bowl – Recipe

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 wards — Shibuya – One of Tokyo’s busiest wards

Vending / Touchscreen Ordering machine atTokyo Chikara Meshi

Gyudon beef rice bowl at Tokyo Chikara Meshi

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.

Add egg over easy if desired to rice.

Blue Bird Bake Shop’s New Holiday Flavors

Krystle Nguyen

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Dec 24, 2014

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Blue Bird Bake Shop’s New Holiday Flavors

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.

Holiday Cupcake Flavors include:

Tip: Every first Friday of the month is Cupcake Happy Hour from 5pm – 7pm. All cupcakes are just $2.00!

cupcake-2 — Peppermint Bark // Chocolate cake studded with chocolate chips topped with peppermint buttercream icing and finished with chocolate curls and crushed candy cane

cupcake-3 — Chocolate Rum Ball // Chocolate cake with chocolate chips with a drizzle of golden rum, and topped with chocolate rum buttercream, then rolled in chocolate jimmies

cupcake-4 — Gingerbread // Gingerbread cake with cream cheese icing topped with slices of candied ginger

cupcake-5 — It was so good I had to take capture another picture – I love gingerbread anything!

cupcake-8 — Chocolate Rumball + Peppermint Bark Cupcakes

cupcake-9 — Strawberry + Chocolate Cupcakes

cupcake-10 — Downside UP + Upside Down Cupcakes

cupcake-12 — Pumpkin Pie + Apple Cranberry 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.

pk-2 — Neapolitan Cupcake // Layered chocolate, strawberry, and vanilla cupcake iced with strawberry buttercream

Blue Bird Bake Shop
http://bluebirdbakeshop.com/
3122 Corrine Drive, Orlando, FL 32803
(407) 228-3822

Athena Grill Cafe – Chickasaw

Orlando

Ricky Ly

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Dec 20, 2014

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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

Smashburger Opens Locations in Florida

Tiffany Nguyen

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Dec 19, 2014

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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!

Croissant Gourmet – French Bakery and Sandwich Shop on Park Ave – Photoblog

Ricky Ly

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Dec 19, 2014

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Croissant Gourmet – French Bakery and Sandwich Shop on Park Ave – Photoblog

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.

Introducing: The Orlando Foodie Forum presented by Tasty Chomps!

Orlando

Ricky Ly

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Dec 18, 2014

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Introducing: The Orlando Foodie Forum presented by Tasty Chomps!

We are proud to announce 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! 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!

https://www.facebook.com/groups/orlandofoodieforum/

Citrus – NoDo – North of Downtown Orlando

Ricky Ly

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Dec 17, 2014

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Citrus – NoDo – North of Downtown Orlando

The Thornton Park restaurant group has been very busy lately with the opening of the new Soco at Thornton Park. We recently received notice that they will be opening a new restaurant near Citrus called North Quarter Tavern. Press Release below:

North Quarter Tavern (NQT) is a new chef-driven neighborhood tavern that will be located in the North Quarter District in Downtown Orlando. The team from Citrus Restaurant developed the concept. The kitchen will be under the direction of Chef Matt Wall from Citrus Restaurant. Chef Matt has been with Citrus Restaurant for over five years and is looking forward to bringing an exciting new concept to the neighborhood. NQT will be located on the ground floor of Nora, a luxury apartment building that opened in November 2014. The address is 861 North Orange Avenue. NQT is scheduled to open in 2015. For updates or to join our mailing list, please visit www.northquartertavern.com.

Chef Lucas Reid who is at Citrus now will take over for Chef Matt Wall once he moves over to NQT.

Citrus Restaurant features regionally inspired new American cuisine. While Citrus is not “historic” or “citrus themed”, the restaurant name is meant to respect Central Florida’s heritage. The Citrus Restaurant concept reflects an interpretation of Florida flavors and ideas like fresh, clean, local and independent. The restaurant is stylish and inviting and sets an energetic and lively tone for the emerging Uptown District.

Citrus Restaurant has won numerous awards for its Power Lunch, and on any given day the dining room is a veritable Who’s Who of politicians, business people and local celebrities.

So while other restaurants might look at lunch as a secondary meal, Citrus considers it just as important as dinner.

Speed is an essential element at lunchtime, says Chef Matt. “You have to be fast, but you have to keep the quality of the food at a high level.”

“Just because its lunch, with all the hustle and bustle of the work day, doesn’t mean there isn’t time for a great meal in the middle of all the chaos.”

We recently dropped by for dinner at a friend’s birthday gathering and were delighted by the ambiance as well as the quality of food.

Definitely need to drop by another time for their “power lunch.”

Crispy Calamari, jalapeños, artichokes, lemon, pickles, house sofrito 13

Ahi Tuna Tataki, local cantaloupe, kumquat purée, korean hot pepper, local petite greens, wasabi aioli, ponzu 15

House Aged Chimichurri Ribeye, caramelized onion, arugula salad, brown butter mashed potato, chimichurri 32

Country fried red fish with grits in a tomato sauce

Royal Indian Cuisine – Casselberry – Lunch buffet

Ricky Ly

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Dec 17, 2014

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Royal Indian Cuisine – Casselberry – Lunch buffet

Royal Indian Cuisine recently opened just north of Howell Branch Road on Semoran Blvd / SR 436 in Casselberry in the former location of Brick and Fire Pizza.

I recently visited for lunch, when they serve a lunch buffet for $9.95. Though they had a buffet cart with various vegetarian and meat dishes available for self-serve, the service was still quite courteous and genial.

I found the food to be quite good, from the garlic naan bread, biryani rice, tandoori chicken, and paneer to the chicken tikka masala. All in all, I would visit again, and maybe ask for some more spice in my dishes.

I think my favorite was the paneer masala dish, which reminded me a lot of tofu. Paneer is an unaged, non-melting Indian cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids

They are open Tuesday through Sundays for Lunch Buffet: 11.30 AM-3.00 PM and Dinner: 5.00PM-10.00 PM

Royal Indian Cuisine - Closed Mondays — Royal Indian Cuisine – Closed Mondays

http://www.royalindianorlando.com/

Cowfish brings “Burgushi” to Universal’s City Walk

Nhi Nguyen

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Dec 14, 2014

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Cowfish brings “Burgushi” to Universal’s City Walk

I had the honor of attending the opening of one of the newest and most innovative restaurants here in Central Florida, Cowfish at Universal City Walk. Cowfish offers both burgers AND sushi, two very different ends of the food spectrum. However, they managed to harmoniously fuse these two foods together and form a very inventive food concept- Burgushi.

The night began when the elevator doors opened and we were immediately greeted with friendly faces and even friendlier cocktails. I made my first choice with the Ruby Panther (9.5): it is as dangerous as it sounds. It did not possess any hints of alcohol, only the sweetness and slight tang of raspberries and lemonade. Another drink that stood out to me was the Bees Knees (9.5), the gin was mellow and citrusy but then you get a sweet note from the honey sitting at the bottom. It was also topped with a charming honeycomb stick.Although, I believe the crowd favorite would be Buffalos and Bacon (11). The bourbon drink featured a specialty ice that melts slower than regular ice cubes due to its design and composition, allowing you time to savor the drink while snacking on the candied bacon that comes with it. Soon after, I was introduced to the Thundering Herd Bison Burger (15), which had sharp cheddar and a light kick from the chipotle aioli but calmed with a fresh avocado salsa. The burger was not over seasoned which let the true flavors of the beef come through. In a brief moment, I was caught in a whirlwind of flavors from all the dishes that were offered on the table.

The Blackened Tuna Nachos (13) appetizer was probably my favorite. A rare seared blackened yellow fin tuna sat on top of a smooth avocado salsa and held together on a crispy wonton chip, garnished with microgreens. The “Prime Time” Filet & Lobster Roll (23) had fresh lobster, crisp cucumbers, pan-fried mushrooms that was accompanied by an incredibly tender rare seared filet mignon.

I also had samples of the salmon nigiri; the taste was clean and refreshing and not at all gritty like how some sushi would get from being kept in the freezer. The Taste Explosion roll (15) had juicy Angus beef topped with Roma tomato and pepper jack cheese and baked to a creamy sensation.

Aside from the scrumptious foods, the staffs at Cowfish were exceptionally helpful and welcoming. I’ve been a server at multiple restaurants for a couple of years now and it had opened me up to appreciate great service. Everyone was available to answer questions, take requests, and check up on you, which made the night all very comfortable for my friend and I.

I also had the opportunity to converse with the founders of Cowfish, Marcus Hall and Alan Springate. I saw how passionate and caring they are towards the guests who visit their restaurants. Not only were they open to discuss their creations, they were super fun and engaging- much like Cowfish. On a side note, be on the lookout for a new roll! Thanksgiving dinner will have a new whole meaning.

Before I had a chance to taste any of this, I have to admit I was skeptical of the whole “Burgushi” idea, but after eating and enjoying every bite, I’ve come to understand that it is its own thing.

Overall, my night at Cowfish was unbelievable! The entire ambience of the opening was lively and well fitted into the theatrics of Universal City Walk. You can definitely enjoy a night of casual dinning while being offered exceptional quality and service.

6000 Universal Boulevard
Orlando, FL 32819
(407) 224-2275

Cowfish Interior
Cowfish Tank
Ruby Panther
Buffalo and Bacon
The Thundering Herd Bison Burger (mini slider version)
Blackened Tuna Nachos
The “Prime Time” Filet & Lobster Roll
Salmon Nigiri

A Look at Moonfish’s Happy Hour – Photoblog

Orlando

Ricky Ly

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Dec 14, 2014

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A Look at Moonfish’s Happy Hour – Photoblog

MoonFish on Sand Lake Road, Orlando’s restaurant row near the International Drive and the Orange County Convention Center, features a blend of Pan-Asian, Cajun, Pacific Rim, and Floribean flair with Prime and Choice mid-western aged steaks cooked over a natural wood-burning pit and an intriguing sushi menu.

With USDA Prime and Choice steaks aged on the premises and ten species of the freshest, just-caught fish flown in daily from all over the world, the restaurant strives to ensure the best possible dining experience. Seafood and steaks are flame-grilled over a 1200-degree Florida citrus and oak wood fire.

7525 W. Sand Lake Road
Orlando, FL 32819
407.363.7262

Happy Hour: 4:30pm-6:30pm

Happy Hour Menu – http://www.moonfishrestaurant.com/assets/2/7/HHMF.pdf

Sushi Rolls

Double Spicy Tuna $8.48
Spicy tuna topped w/ sliced tuna & a spicy mayo

Volcano $7.98
Real king crab, avocado, cucumber topped w/ spicy seafood

California $4.48
Real king crab, avocado & cucumber

Super Crunch $5.98
Shrimp, avocado, tempura fried, w/ smoked salmon

Shrimp Tempura $4.25
Crispy shrimp w/ avocado & cream cheese

Yum Yum $5.95
Flash fried yellowtail tuna w/ cream cheese

Rising Sun $7.48
California roll topped w/ tuna, escolar & a spicy sweet sauce

Makimono
Veggie $3.50

Fried Calamari $6.50

Tuna Taco $1.75ea
Shrimp Cocktail $2.00ea

Apalachicola Raw Oysters 65¢ ea
Wood Grilled Oysters 90¢ ea

PEI Mussels $5.50
Cioppino style with vodka tomato broth, Thai red curry cream, or simmered in “Barracuda Brown” signature
beer with fennel and orange zest.

Drink Specials

Draft Beer $3.50
Florida Lager and Barracuda Brown
Thomas Schmitt “Kabinett”, Riesling $7.00
Laetitia “Firefly Ridge”, Chardonnay $7.00
Laetitia “Wildfire Ridge”, Pinot Noir $7.00
Red & White Wines $4.00
Select wines by the glass
Cocktails & Martinis $4.00
Featuring Svedka Vodka and Bacardi Rum
Grey Goose Cocktails $6.00
Grey Goose Martinis $9.00
Fresh Fruit Infusions $4.00
Fresh fruit infused spirits, creating anenticing blend of flavors & aromas

Flying Fish Cafe at Disney’s Boardwalk – Dinner

Disney

Ricky Ly

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Dec 9, 2014

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Flying Fish Cafe at Disney’s Boardwalk – Dinner

The Flying Fish Cafe located on the Disney Boardwalk features “New American” cuisine with an emphasis on seafood with an open kitchen where guests can watch chefs and cooks work diligently and skillfully in crafting their dishes nightly – from popular specialties like the potato-wrapped red snapper, crispy crab cakes and char-crusted New York strip steak.

The kitchen is led by James Beard Award nominated Chef Tim Keating, who continues to change and update the menu seasonally with the freshest ingredients – so you never know what might be on the menu that evening.

The decor harkens back to the Atlantic City boardwalk theme – featuring golden parachuting fish, fish scaled columns, and a ferris wheel and rollercoaster motifs.

Be sure to save room for the caramelized banana napoleon and seasonal, house-made sorbets! If you are feeling adventurous, you can try the Flying Fish Cafe’s banana napoleon recipe at home here – but let the chefs take care of this for you here.

Crispy Togarashi-scented Calamari and Florida Rock Shrimp - Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce - $15.00 — Crispy Togarashi-scented Calamari and Florida Rock Shrimp – Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce – $15.00

Crispy Maine Coast Jonah Crab Cake - Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade - $17.00 — Crispy Maine Coast Jonah Crab Cake – Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade – $17.00

Roasted Epcot Eggplant and Tomato Bisque - Florida Coastal Shrimp, Sun-dried Tomatoes, and Fennel with Herb Crème Fraîche, and Basil-infused Oil - $10.00 — Roasted Epcot Eggplant and Tomato Bisque – Florida Coastal Shrimp, Sun-dried Tomatoes, and Fennel with Herb Crème Fraîche, and Basil-infused Oil – $10.00

Leek, Fontina, and Truffle-laced Trofie "Macaroni & Cheese" - Leek, Fontina, and Truffle-laced Trofie "Macaroni & Cheese" - $13.00 , Fines Herb-roasted Wild and Cultivated Mushrooms - Fines Herb-roasted Wild and Cultivated Mushrooms - $9.00 , Aged Gruyère and Parmigiano-Reggiano-Potato Gratin - Aged Gruyère and Parmigiano-Reggiano-Potato Gratin - $8.00 — Leek, Fontina, and Truffle-laced Trofie “Macaroni & Cheese” – Leek, Fontina, and Truffle-laced Trofie “Macaroni & Cheese” – $13.00 , Fines Herb-roasted Wild and Cultivated Mushrooms – Fines Herb-roasted Wild and Cultivated Mushrooms – $9.00 , Aged Gruyère and Parmigiano-Reggiano-Potato Gratin – Aged Gruyère and Parmigiano-Reggiano-Potato Gratin – $8.00

Char-crusted Angus New York Strip Steak - Haricot Verts, Roasted Fingerling Potatoes, Pearl Onions and Beech Mushrooms with Classic Sauce Foyot - $43.00 — Char-crusted Angus New York Strip Steak – Haricot Verts, Roasted Fingerling Potatoes, Pearl Onions and Beech Mushrooms with Classic Sauce Foyot – $43.00

Idaho Potato-wrapped Red Snapper - over a Rich Leek Fondue with a Veal Glace de Viande and Red Wine-Cassis Butter Reduction - $37.00 — Idaho Potato-wrapped Red Snapper – over a Rich Leek Fondue with a Veal Glace de Viande and Red Wine-Cassis Butter Reduction – $37.00

Caramelized Banana Napoleon - Crisp Phyllo, Banana Mousse, Crème Caramel, Exotic Fruit Coulis, and Bitter Chocolate - $8.00 — Caramelized Banana Napoleon – Crisp Phyllo, Banana Mousse, Crème Caramel, Exotic Fruit Coulis, and Bitter Chocolate – $8.00

Chef Matthew Cargo – Prato, Winter Park – Orlando Chef’s Spotlight Series

Ricky Ly

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Dec 8, 2014

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Chef Matthew Cargo – Prato, Winter Park – Orlando Chef’s Spotlight Series

“As a young chef, it is just about the food – at the end of the day, make sure it tastes good and cook from the soul” – Chef Matthew Cargo, chef di cucina, Prato

Chef Matthew Cargo is an Orlando Native and currently the chef di cucina at Prato in Winter Park, Florida since its opening three years ago. He recently traveled to California for one month apprenticing under two Michelin Star restaurants which included Quince SF (2-Michelin Starred) and Meadowood Napa (3-Michelin Starred).

A Boone High School graduate, Cargo went on to attend the Le Cordon Bleu OCA and then accepted a position as a line cook at Luma on Park in 2009 where he met Chef Brandon Mcglamery.

Chef Matthew Cargo told us, “His philosophy about food and techniques were very inspiring to me as a young Chef, and he mentored me to push myself through the ranks of the kitchen to gain the knowledge and fundamentals that we preach and practice day in and day out.”

“He called me one night three years ago and asked me do you have your passport? We’re going to Italy next week for 12 days and we’re going to open a new restaurant and you’re going to be the chef de cuisine.”

He’s been chef di cucina of Prato ever since. It’s been a whirlwind three years, and so it was due time to take a short break and some travel.

“We’ve got a chef driven menu at Prato, it’s been a growing experience for me and Brandon as well. We work with what we have, what’s in season, and what space we have with creative freedom,” Chef Cargo said.

“My trip to Cali was a soul search “Sabbatical”. Prato is a beast of a restaurant – the numbers are huge and we are super successful, but I felt that at the time that Prato was not what Brandon and I wanted it to be. With a small kitchen and 170 seats, I have always continued to push and strive to make Prato great because it’s very close to my heart and soul.”

“Chef [McGlamery] said in the beginning I’m giving you this restaurant because you have earned it, good luck kid – he has always supported me 100%. It’s a story to you young inspiring chefs – hard work pays off.”

“I was 29, tired and struggling to hold my team together, questioning the food I was doing. I want it always to better, push, push – most people can’t do that everyday, but I did.”

He went to California this past summer, unpaid, and stayed in hostels while working at Quince SF and Meadowood Napa.

“I realized that food is great, but Orlando is my home and I want to be apart of making this city know for food like LA, SF, NY – with all of us, I believe we can make difference!”

“I went to California in search of what food should be and how the caliber of a chef is judged. I wanted to work in the most intense driven kitchens to see if Michelin star cooking was the end all be all, most importantly well respected in every aspect. What I came to discover is that I lean to more of soulful/honest cooking, which is Prato.”

“I want Orlando to be known – we’ve gone a long way in the past few years – we keep pushing and try to be part of the community – together with Cask and Larder, Ravenous Pig, all these restaurants are all here to make the community.”

What are some of your favorite dishes on the menu right now?

Ribollita for sure, it’s a peasants dish (stew/soup) kind of twist layered with toasted ciabatta and topped with a poached Zenn Naturals Golden Egg and Serrano Mostarda.

Madai Snapper Crudo, Buttermilk Panna cotta, castlevatrano olive fritto.

Meatballs are always OG status.

What are you planning for the coming winter season?

Stick with what’s available and hopefully score some white truffles!

Where do you dine when not at Prato?

Grandma’s house, C&L (Cask and Larder), King Cajun Crawfish, and the Patty melt at the Hideaway.

What are some interesting facts about yourself that most people might not know?

I’m an Amateur Hand Model.

Growing up, what were some of your favorite childhood eats?

“Canned pears topped with miracle whip and cheddar cheese”…trust me.

Hamilton’s Kitchen at The Alfond Inn with Edible Orlando Magazine

Orlando

Krystle Nguyen

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Dec 7, 2014

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Hamilton’s Kitchen at The Alfond Inn with Edible Orlando Magazine

Edible Orlando Publisher Kendra Lott and Executive Chef Marc Kusche hosts a beautiful dinner at Hamilton’s Kitchen in Winter Park. Hamilton’s Kitchen is an inviting and romantic space for friends and family to enjoy traditional Southern cooking with modern preparation.

The Alfond Inn at Rollins College is a boutique hotel that has quickly become the dynamic new social hub of Winter Park. The Alfond Inn’s unique business model embraces philanthropic principles in the spirit of Harold Alfond, combining the Alfond family’s long connection to Rollins College and creating a permanent endowed fund to provide full scholarships to students applying to Rollins College. Net operating income from The Alfond Inn will be directly applied to the fund for 25 years or until the endowment principal reaches $50 million, whichever comes later.

The Alfond Inn’s restaurant and lounge, Hamilton’s Kitchen, is named in honor of Hamilton Holt, the innovative 8th President of Rollins College. Hamilton’s Kitchen interior focuses on strong natural material and early 1900’s design elements such as a hearth-inspired kitchen window, exposed beams, farmer’s table, and Dutch oak floors.

Executive Chef Marc Kusche oversees Hamilton’s Kitchen which embraces locally sourced ingredients, celebrating the rich history of local agriculture. Traditional Southern cooking is available at breakfast, lunch, dinner, and weekend brunch. A private dining room, accommodating from 12 to 36 guests, will also be available.

hk-1 — Roasted Pumpkin Soup: Frog Song Farm pumpkin, whipped almond crème, pumpkin seed oil

hk-2 — Grilled Flatbread: Burrata mozzarella, tomatoes, prosciutto, baby arugula, shaved parmesan

hk-3 — Roasted Beets: Winter Park Farmers Market beets, ricotta cheese, mustard greens, pickled carrots, pumpkin seeds

hk-5 — Lobster and Shrimp Risotto: Lobster bisque, baby kale, charred cherry tomatoes

hk-8 — Braised Oxtail and Mushroom on Bacalao Squash Puree

hk-10 — Pan Seared Whole Trout: Crème spinach, chorizo-potato hash, The Ancient Olive of Winter Park oil

hk-12 — Stuffed Pork Tenderloin: Focaccia stuffing, dry apricots, creamy cabbage

hk-14 — Macallan 12 yr Butterscotch Pudding with Chantilly Cream and Sea Salt Chocolate Toffee // Brioche Bread Pudding with Vanilla Bean Ice Cream and Kentucky Bourbon Vanilla Sauce

Executive Chef Marc Kusche came to The Alfond Inn following a long tenure as Executive Chef for several Four Seasons Hotels and Resorts, as well as other luxury properties. Most recently he served as Executive Chef at Four Seasons Residence Club Aviara, in Carlsbad, California.

Chef Kusche followed the footsteps of his parents into a restaurant career and was given the sage advice to spend his first working decade experiencing different kitchens, cultures and cuisines. He took the advice to heart, cooking in his native Germany before moving on to positions in London, Florida, the Caribbean, California and the English countryside.

His extensive resume includes Four Seasons Hotel St. Louis; Four Seasons Hotel Hampshire; Four Seasons Resort Great Exuma at Emerald Bay (formerly a Four Seasons resort); Donald Trump’s Mar-a-Lago Club; the Adlon Hotel, Berlin; and Silversea Cruises.

#HamiltonsKitchen @HamiltonsKitchen
@EdibleOrlando #edibleorlando #cookingstage
@Florida Home Show #Orlando Home Show #orlandhomeshow

Barnie’s CoffeeKitchen in Winter Park – Chef’s Fall Menu 2014

Ricky Ly

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Dec 2, 2014

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Barnie’s CoffeeKitchen in Winter Park – Chef’s Fall Menu 2014

Barnie’s CoffeeKitchen, led by CEO Jonathon Smiga and Executive Chef Camilo Velasco, has made a remarkable transition in the past few years from a mall staple with over 110 shops to 2 company owned neighborhood coffee shops in Winter Park and Downtown Orlando.

Barnie’s CoffeeKitchen has joined coffee’s “third wave” movement, allowing for greater care and attention to the brew, from the sourcing to the brew method, whether it’s pour over or drip cones.

They’ve also expanded their reach into the online sales world greatly by offering not only their special branded coffees by the bag, but also have kept up with the times by having Keurig style single serve coffee cups and instant brewsticks, all with their signature flavors.

The Kitchen part of Barnie’s CoffeeKitchen in Winter Park is often overlooked or as some would say, one of Winter Park’s best kept secrets.

The food churned out by Chef Camilo Velasco in the tiny space behind the coffee brewing stations at Barnie’s CoffeeKitchen is nothing short of awe inspiring.

Even though they have the typical to-go type sandwiches and salads you’d expect for a coffee shop, on Thursday, Friday, and Saturday evenings, the cafe turns into a sort of intimate chef’s tasting room with all sorts of culinary delights that excite and intrigue the senses.

On a recent visit to Barnie’s CoffeeKitchen, over some fanciful dinner conversation with the rather fascinating Mr. Smiga and accompanying marketing team, I was surprised and delighted on several occasions by what came out from the tiny kitchen in the back of the room that night.

Barnie's CoffeeKitchen CEO Jonathon Smiga with Executive Chef Camilo Velasco — Barnie’s CoffeeKitchen CEO Jonathon Smiga with Executive Chef Camilo Velasco

Chef Velasco’s dishes are some of the best on the competitive Park Avenue, where countless other restaurants vie for Winter Park customers. The Zellwood corn chowder, for example, is chockful of local Zellwood corn and crunchy, crispy chorizo bits, like bacon, in a rich, creamy broth, a nod to Chef Velasco’s Latin roots.

Chef Velasco, a protege of the James Beard acclaimed award winning chef Norman Van Aken of Norman’s, has honed his craft here and demonstrated great skill and technique in his new fall chef’s menu dishes, from the potato gnocchi with duck confit to the local grilled pompano, delicate and shimmering on top of baby bok choy in a roasted red pepper, coconut broth.

Each dish on the menu is graciously paired with a thoughtful wine suggestion as well, each glass tempered to accentuate the flavors or complement the richness of a dish.

Save room for dessert, the olive oil cake and Sicilian pistachio gelato with macerated berries is a sweet delight, and almost too pretty to eat. Almost.

Give the chef’s dinner menu a try this fall, you might be surprised by what you’ll find tucked inside the coffee shop on a Park Avenue street corner.

Loch Duart Salmon Tartare - Pickled ramps, salsa verde and radish - 11.oo — Loch Duart Salmon Tartare – Pickled ramps, salsa verde and radish – 11.oo

Zellwood Corn Chowder - Spanish chorizo - 7.oo — Zellwood Corn Chowder – Spanish chorizo – 7.oo

Potato Gnocchi - Duck confit, brown butter, and sage - 10.oo — Potato Gnocchi – Duck confit, brown butter, and sage – 10.oo

Florida Pompano, Roasted red pepper, coconut milk broth, and baby bok choy - 16.oo — Florida Pompano, Roasted red pepper, coconut milk broth, and baby bok choy – 16.oo

Olive Oil Cake and Sicilian Pistachio Gelato With macerated berries - 7.oo — Olive Oil Cake and Sicilian Pistachio Gelato With macerated berries – 7.oo

For more information about hours and menu, visit http://barniescoffeekitchen.com/pages/our-cafe

Barnie’s CoffeeKitchen
118 S. Park Ave, Winter Park, FL 407.629.0042

Cafe Boulud in Palm Beach

Ricky Ly

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Nov 28, 2014

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Café Boulud at The Brazilian Court on the island of Palm Beach opened in July 2003, steps from Worth Avenue and stretches of white sandy beach. I visited recently with my family to try out their dishes for lunch, and thought the food that I found was good, though not particularly remarkable.

It was fresh, yes, and tasty, yes, but it seemed to be missing some complexity in flavors. But I suppose they are trying to cater to their clientele, particularly the lunch crowd in Palm Beach. The service was attentive and polished, as expected.

Since moving to New York from Lyon, France in 1982, Chef Daniel Boulud’s culinary accolades over the course of three decades have included James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” Daniel, his flagship New York City namesake, was awarded three Michelin stars in the 2010 Michelin, the book’s highest rating, and is consistently ranked among Restaurant Magazine’s “World’s 50 Best Restaurants.”

The menu at Café Boulud in Palm Beach “reflects the chef’s four muses. La Tradition highlights classic French dishes, while La Saison features courses in harmony with the season. Le Potager offers the bounty of the vegetable garden. Le Voyage is Daniel Boulud’s interpretation of various world cuisines.”

Smoked Salmon Mirroir – Crispy Fingerling chips, chives, creme fraiche, caperberries, salmon roe $20

COBB SALAD
chicken, corn, avocado, tomato, blue cheese
egg, bacon, buttermilk dressing
22.

Croque Monsieur Panini – Grilled Ham and Gruyere on Sourdough with a side of marinated tomato salad – $15

CLASSIC AMERICAN CHEESEBURGER
shiny sheet’s “best of palm beach”
20.

BoardWalk Bakery at Disney’s BoardWalk – Photoblog

Ricky Ly

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Nov 27, 2014

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BoardWalk Bakery at Disney’s BoardWalk – Photoblog

Boardwalk Bakery at Disney’s Boardwalk was recently renovated and expanded, allowing for a greater selection of baked goods, soups, salads and sandwiches to a selection of beverages, both hot and cold. The setting is like what you’d find maybe at a 1920’s bakery shop along New Jersey’s Boardwalk area with checkered floors and capped attendants.

Some of their sandwich offerings include the Maine Lobster Roll, roast beef, oak grilled salmon, and pork loin while their baked goods run the gamut from apple tart to fruit tarts, cupcakes, napoleons, croissants and danishes.

Maine Lobster Roll – with Buttered Chive Mayo, on a Split Top Roll with choice of Cucumber Salad or Chips $16.29

Southern Comfort & Soul Food at Nikki’s Place – Downtown Orlando

Ricky Ly

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Nov 25, 2014

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Southern Comfort & Soul Food at Nikki’s Place – Downtown Orlando

Located on Carter Street just west of downtown Orlando and east of Orange Blossom Trail, Nikki’s Place is one of the last few places specializing in soul food in Orlando. The place itself is small and humble, with only a few dining tables and a minimally decorated space. The walls are adorned with various newspaper clippings and photos with community leaders and celebrities who have visited over time.

Despite its humble setting, quite a few Mercedes and Lexus cars were parked out front, and a few folks from the city could be identified eating inside. I wondered to my dining companion that afternoon if this was like Orlando’s own version of Freddy’s BBQ joint from the House of Cards, where Mr. Frank Underwood would go to scheme his political ascent over a plate of ribs.

The restaurant actually has quite the history as outlined in the Nikki’s Place article by Orlando Sentinel’s Heather Mcpherson. Although known as Nikki’s Place since 1999, the restaurant was originally opened in 1949 and was known as Roser’s Restaurant. The restaurant continues in the tradition of serving good Southern comfort food, simple and straightforward.

Courses here for lunch come with two sides as well as a freshly baked cornbread muffin. Diners can choose from a list ranging from chitterlings to ox tails, fried chicken, smothered rib tips, pork neck bones, pig tails and pig ears, all the wonderful bits and pieces that make traditional Southern cuisine so delicious.

My dining companion ordered the Fried Tilapia with sweet rutabagas and collard greens ($8.25) while I ordered the Fried Pork Chop with mac and cheese and collard greens ($9.00).

Portions are not outrageous as some other soul food places have known to be, and that’s not necessarily a bad thing. It was just the right amount to be full but not overstuffed, particularly the side portions.

My collard greens and mac and cheese were both very good while my pork chop was fried to a nice juicy crisp. I had actually wanted the smothered pork chop, and the staff were kind enough to bring a small cup of the gravy and onions to smother my pork chop in after inquiring.

Overall, a very enjoyable lunch and will likely return to this neighborhood spot to try some of their sweet potato pie.

On Wednesdays, they have a $5.00 Wednesday plate special including Smothered Steak, Rib Tips, BBQ Riblets, Fried Wings, Turkey Necks, Beef Stew, And Meat Loaf.

Closed Tuesdays.

Interior of Nikki's Place — Interior of Nikki’s Place

Menu at Nikki's Place — Menu at Nikki’s Place

Fried Tilapia with rutabaga and collard greens

Smothered Pork Chop with mac and cheese and collard greens

Nikki's Place Owner and Chef, Nick Aiken Jr. — Nikki’s Place Co-Owner and Chef, Nick Aiken Jr.

Orlando City Mayor Buddy Dyer with Nikki's Place Owner and Chef, Nick Aiken Jr. — Orlando City Mayor Buddy Dyer with Nikki’s Place Owner and Chef, Nick Aiken Jr.

Thai Villa in Winter Park

Ricky Ly

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Nov 24, 2014

0

This tiny Thai restaurant has been on Aloma for as long as I’ve known – and it’s been suggested that this is the first Thai restaurant in Orlando. It was long past over due for a visit so I went with a friend recently for lunch to check out their offerings.

I must admit, I am not the biggest fan of Thai food. I don’t know why but the noodle and rice dishes I have found in Orlando’s Thai restaurants have been more subdued or just rather bland than I am accustomed to – after a few bites, I’d get bored with my dish.

For some reason, I have this feeling that the dishes have been “dumbed” down a notch to not offend any Western sensibilities – read: less of the “Thai hot” flavors. I am not a fan of scorching Thai hot either, but maybe a medium between the two extremes of hot and mild/bland is where the real authentic flavor is.

Anyways, I was happy to discover that Thai Villa’s dishes stay true to the Thai palate and were quite full of flavor.

I make it a point to look for and order the “Stuffed Chicken Legs” each time I see it on a menu at a Thai restaurant. It’s one of my favorite Thai dishes – a whole chicken drumstick and wing that’s been stuffed with a mixture of ground pork, noodles, and mushrooms, and then grilled or fried. The ones here are fried and are an ample serving for two – they hit the spot, tasty, fresh, and filling as an appetizer.

For my lunch, I ordered the chili jam fried rice with beef and crispy tofu, while my dining companion ordered the traditional chicken pad thai. My fried rice was very enjoyable with nice sweet chili spice flavors and the crispy crunch from the fried tofu. A little dash of crushed peanuts from the house spice jars and it’s a hit. The chicken pad thai that I sampled from my friend was also quite good.

I can see why this place is packed for lunch, and would definitely return.

Closed Wednesdays.

Chili Jam Fried Rice with Beef and Fried Tofu - Sweet and Spicy — Chili Jam Fried Rice with Beef and Fried Tofu – Sweet and Spicy

Washington Shores Fish Market – Fresh, Hot, Fried Fish & Shrimp

Ricky Ly

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Nov 23, 2014

2

Washington Shores Fish Market – Fresh, Hot, Fried Fish & Shrimp

Washington Shores Fish Market is not really a seafood market per se, but rather more of a neighborhood fish fry joint. Located in the Washington Shores neighborhood, just west of John Young Parkway right next to a Lynx bus stop, the unassuming shop, in somewhat sketchy locale, sells up loads of fried fish and shrimp for a value price.

You order up at the window, where the orders are fried fresh to order. Expect to wait maybe 10-15 minutes in your car or at one of the picnic tables outside. Classic Street Food.

You can order from a list of fish and seafood including grouper, catfish, Nile perch, shrimp ranging from $6 to $9. They also have sides for order from cheesy grits to hush puppies and coleslaw. The portions are all very generous, fresh and hot from the frier.

The daily special includes fried basa fish with bread and fries for $5.75, which comes with about 5-6 big pieces of fried fish fillets. The steak fries are crispy and delicious as are the fried fish. The fish breading is perfect.

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