As thousands of residents continue to flee the devastating wildfires in Maui, Hawaii, which has now become the deadliest wildfire in modern U.S. history, many are wondering how they can lend a helping a hand.
This week, Ricky Ly of TastyChomps.com worked together with local Orlando restaurants and hospitality industry as well as UCF Football player and Hawaiian native Lokahi Pauole to start a virtual silent auction and gofundme to benefit the Maui Strong Fund created by the Hawaii Community Foundation.
Hawaii Community Foundation’s “Maui Strong” fund was created to provide community resilience with resources for disaster preparedness, response, and recovery. The Maui Strong Fund is providing financial resources that can be deployed quickly, with a focus on rapid response and recovery for the devastating wildfires on Maui. HCF is working in close collaboration with state and county leaders, nonprofit organizations, and community members to get an understanding of the quickly evolving priorities.
Hawaii Gov. Josh Green called the wildfires, which have killed at least 96 people and resulted in more than 11,000 evacuated, “the largest natural disaster in Hawaii state history.” Green estimated the flames had already caused “billions” of dollars worth of damage, according to NBC News.
Jeff Hickman, spokesperson for Hawaii’s Department of Defense told TODAY that the biggest thing people can do now to assist in the recovery is to send monetary donations. There are at least 1,100 people in shelters and an overflow of donated items like water, baby formula and pillows.
Some highlights from the silent auction include:
Two-Night Hotel stay and Two Tickets to Wantilan Luau by Universal’s Loews Royal Pacific Resort ($1000 value)
Omakase Dinner for 2 by Morimoto Asia at Disney Springs ($500 value)
Set Dinner for 2 by Kaya ($240 value)
Master Mixology Class for 4 by Maxine’s on Shine ($400 value)
Mills 50 Food Tour Lunch Experience with Tasty Chomps’ Ricky Ly
Lunch experience with Orlando Sentinel’s Amy Drew Thompson
Gatlin Hall Brewing Tour
Gift Cards from
Hanalei Shaved Ice
Sweet and Salty Island Grindz
Overrice
Domu / Tori Tori / Edoboy – Domu Dynasty
Bento Group
Isan Zaap
Sampaguita Ice Cream
Sonny Nguyen of Domu Dynasty tells us, “Hawaii was a special place for us when we visited and it is devastating to see Maui and its locals hurting right now. We are happy to band together with the city of Orlando to extend a helping hand – our own way of ohana – to those in need.”
Maxine from Maxine’s on Shine says, “We live in the restaurant industry, we feed people. When we see pain and suffering, it is second nature to us to come together and want to help out and to nurture! We are all part of a global community.”
UCF Football player Lokahi Pauole, who is Hawaiian, is working with the group to get a signed football donated from the UCF Football team as well as a lunch experience at a local Hawaiian restaurant.
“It’s just a really sad day for the Hawaiian islands, sad day for the country,” Pauole told reporters on Saturday. “It’s a tourist destination, a spot where everyone loves to visit. I donated back to help out Maui’s community – I took some of my NIL money and donated back to them. I just feel like in Hawaii, we’re all a family. Ohana is a real thing.”
Did you know about this epic Food Hall in East Orlando?
The Marketplace at Avalon Park is an innovative food hall, general store, and event space that soon will be celebrating their 2nd anniversary in downtown Avalon Park in East Orlando.
Pico de Gallo
The food hall is comprised of 12 food and beverage vendors with indoor and outdoor seating to accommodate over 200 patrons, craft beer, wine, and cocktails as well as a general store.
They will be hosting a 2nd Anniversary Party on Sept. 16th – details to come.
This fall, several new happenings have begun at Marketplace at Avalon Park continuing throughout the week, including:
Monday-Bowigens Run Club
Tuesday-Bowingo Bingo
Wednesday-Live Music, Kids Eat Free (select vendors with purchase of entree) and Wine of the Week
Thursday-Trivia
Friday-Sat-Live Music
M-F-Happy Hour 3-6 pm
HAPPY HOUR MONDAY – FRIDAY, 3-6 PM
AVALON GENERAL:
$2 Off all Wines by the Glass and Slushies
BOWIGENS:
$1 Off All Bowigens 16oz Drafts (Does not include guest taps or cans)
SIP ‘N ROLL:
$1 Off Smoothies or Ice Cream Scoop
CHEESE TO SHARE:
3 for $5 Tequeño Flight: 3 White Cheese Sticks Wrapped in Thin Soft & Crunchy Dough
KBBQ KITCHEN:
Two 6-inch flour tortilla with chees, and lettuce. (Comes with one sauce.)
$9.00 Bulgogi Taco
$8.00 Chicken Taco
$8.00 Spicy Pork Taco
NOLA AVALON PARK:
10% Off Bar Bites Menu Below:
Voodoo Fried Chicken Tenders – $7.99
Louisiana Meat Pie – empanada with a Bayou twist! – 2 for $6.99
Boudin Balls – ground pork, rice, Trinity deep-fried with choice of dipping sauces – 4 for $6.99 or 12 for $14.99
Beignets – fried pastry sprinkled with powdered sugar – 3 for $6.99 or 12 for $19.99
Specials from Spoleto
Kids eat free Wednesdays with purchase of Entree
New menu items- prosciutto pizza, margherita pizza, fig prosciutto salad
Specials from NOLA Kitchen – soon to be Voodoo Kitchen
NOLA BOWLS
Louisiana-Inspired dishes
Jambalaya Red , Spicy Clucker
LUNCH SPECIALS
Mon-Fri 11am-2pm Buy one NOLA Bowl get a 2nd for 1/2 price
Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress near Walt Disney World has a new seasonal menu and we got a first look and taste with Chef de Cuisine Shelby Farrell!
In addition to the new menu items, Bravo’s “Top Chef All-Stars” Season 1 winner Chef Richard Blais will be at Four Flamingo this week on Aug. 17 & 19 with Chef Tucker Ricchio, WINNER of Fox’s “Next Level Chef”. Reservations are recommended, you do not want to miss this experience!
Here is a first look at the new menu items at Four Flamingos:
Local Burrata Salad – Blistered Tomatoes, Meyer Vinaigrette, Greens
Four Flamingos has introduced Kat Gallardo as its new mixologist to lead the restaurant’s innovative beverage program. She will be responsible for curating the signature cocktail menu drawing inspiration from local Florida ingredients and other tropical flavors that drive the restaurant’s theme.
Be sure to visit Four Flamingos soon to welcome Kat and check out their new menu! We highly recommend the Ice Cold Oysters & Pearls and Wagyu Picanha!
About Hyatt Regency Grand Cypress
The award-winning 1,500-acre Hyatt Regency Grand Cypress is located adjacent to Walt Disney World and close to Universal Orlando and SeaWorld Orlando with a host of amenities and activities, including a full-service Marilyn Monroe Spa and Jack Nicklaus-designed golf. Located along the 1,000 feet of white sandy beach of the private Lake Windsong, the free-flowing lagoon pool boasts 12 waterfalls, two whirlpools, water slide tower pavilion, children’s rock-climbing stations, interactive water jet splash zone, walking paths and expansive, wrap-around sundecks. These features complement the resort’s favorite activities, including a s’mores pit, beach volleyball, tether ball, watersports and marked jogging, walking and biking trails.
Four Flamingos: A Richard Blais Florida Kitchen
Hyatt Regency Grand Cypress Resort
Grand Cypress Blvd, Orlando, FL 32836
(407) 239-3854 fourflamingosorlando.com
Did you know there is a new menu and new chef at Aurora at The Celeste Hotel in East Orlando?
Located at 4105 N Alafaya Trail right on UCF Campus, Aurora is known for its emphasis on fresh, locally-sourced food, colorful flavors, stunning ambiance, and refined service.
With the departure of chef Mike Trudnak, Aurora’s new executive chef Ibis Lopez had some big shoes to fill.
At the Celeste, Lopez now oversees the culinary service operations at Aurora, in addition to planning and executing food and beverage service for meetings, corporate events, local catering functions, and special occasions in the hotel’s indoor and outdoor event space.
Chef Ibis Lopez comes with more than a decade of culinary and hospitality experience at establishments including the Hyatt Grand Cypress and the Ritz Carlton Grande Lakes.
A graduate of Le Cordon Bleu, an international network of hospitality and culinary schools teaching French haute cuisine, Lopez focused on hospitality management, culinary arts, and gastronomy.
The biggest question is – has chef Lopez been able to meet the expectations?
I think we can now say confidently, absolutely yes.
Born and raised in Puerto Rico, Lopez was greatly influenced by his grandfather, a passionate home cook who grew fruits and vegetables, raised chickens, pigs and rabbits. His grandfather also created a variety of coconut desserts for which he became renowned for on the east side of the island.
A lot of these influences can be seen in the new menu – from the tamarind mango bbq pork belly appetizer to the coconut dessert surprise. Not only are these creations delicious with delicately balanced flavors, but they also have a gorgeous presentation to them.
Read along for a sneak peek at their recently debuted new menu which is available to order now at Aurora.
Inside Look at the New Menu at Aurora at The Celeste Hotel
Experience Magical Dining Month at the Aurora at the Celeste Hotel
August 18 – Oct 1st
The Aurora at the Celeste Hotel is proud to participate in the VisitOrlando’s Magical Dining Month. Enjoy three-course, prix-fixe dinners of modern American cuisine with an emphasis on fresh, locally sourced food and the inspiring culinary genius of our chefs. for more information, visit – https://www.magicaldining.com/listing/aurora/50615/
Did you ever want to know the story behind the wines you drink?
Central Florida-basedinedos (winedos.com) is a new online wine project founded by father and son duo Enrique and Ivan del Barco.
Enrique and Ivan personally travel to where the best wines with history are, there, they taste the wines, learn their history, and spend a few days meeting the winemakers.
They also produce detailed informative video documentaries about the individual wines, their producers, and the denominations of origin where the wines were made so that wine lovers can learn and enjoy their wines in a deeper sense.
This month on Tuesday August 22nd, the Winedos team are hosting a special event – Wine Tasting, Wine Book, Jazz Quartet, and Organic Pizza in Winter Park! Experience the Rioja/Spain-Casablanca/Chile Connection. The event is 6 – 8pm at the Winter Park Collective – 959 West Fairbanks Avenue Winter Park, FL 32789 .
Estela Lecea (from Bodegas Lecea – San Asensio, Rioja Alta, Spain ) presents her winemaking experience during a 1-year trip to the Casablanca Valley in Chile where she collaborated with Kingston Family Vineyards to exchange winemaking information with her historical winery in Rioja.
Organic pizza will be served and a jazz quartet will entertain the participants. Sparkling wine selected from the Winedos portfolio will be served at 6pm.
Stay tuned for more events coming up from WineDos!
For more information visit winedos.com
Tasty Chomps Interview with Ivan Del Barco, Founder of WineDOS
Tasty Chomps: For those who have never heard of WineDOSbefore, how would you describe to them so they can understand what you are all about?
Ivan Del Barco, WineDos: We are an online retail store of wine that enhances the customers connection to the wines they drink from our website. We visit wineries around the world, and develop a video documentary about the winery, region, and each individual wine. We post these documentaries on our website www.winedos.com with the option of purchasing each wine. We do this for two main reasons: 1. So the customer is able to know everything about the wine before he/she purchases it. 2. So the customer can experience drinking the wine as if he/she is in the winery. The explanation of how the wine is made, the history behind it, and the history behind the region, is all from the producers’ word of mouth and explained in our videos.
Q: Tell us about your background and memories around food and wine growing up?
A: Ivan- When I was young, I was surrounded by wine every day. My grandfather and my dad both had a passion for wine. With every meal, my dad still has a bottle of wine to accompany his food. Because of this, I started trying wines at an early age (as is the norm in Spain). My dad always explains where each bottle comes from, and how it tastes. This sparked my initial interest in winemaking and wines in general.
Q: Can you tell us about the inspiration behind starting Winedos and what led you to create an online wine delivery business that focuses on sharing the history and stories behind the wines?
A: Ivan- Every wine has a story behind it. You can’t hear about this story unless you are visiting the winery yourself. My dad would always complain about the label on each wine not having enough information about it. He wanted to know more about what he was drinking. So I asked him to try and find more information about his wines online. When he could not find sufficient information, it sparked the idea to start our business and take care of it ourselves.
Q: Could you walk us through the process of curating and sharing the stories behind the wines you deliver? How do you research and uncover the fascinating histories and anecdotes associated with each bottle?
A: When we visit a new wine production area we are always in search of representative, authentic and traditional wineries in the region. We look for specific wineries that have a historical background in order to have worthy stories that will impress the viewer. When we visit these wineries, we ask the producer if he/she has any specific wines that they are most proud of. With the selection they give us, we start filming videos and interviews about those wines. These wines can be meaningful for several reason, such as the grapes coming from centenary old vines, or because the wines are made using traditional old methods. My favorite reason is because the wine has an original story of how it was made or how the vineyard came to be. Once we have our stories, we include them in the documentaries and post them for the whole world to see. Out of those wines, the ones that we consider of the highest quality are incorporated in our online store. We have a very strict selection process to only offer high quality wines to our customers.
Q: In what ways do you believe that sharing the history and story behind a wine enhances the overall drinking experience for customers? What kind of feedback have you received from customers who appreciate this aspect of your business?
A: Knowing the history behind a wine that you drink changes the entire wine drinking experience. Imagine you are drinking a red wine that you really like. You like the flavors and aromas that are in your glass and you are content with it because you know it is a good wine. Now imagine you’re drinking the same wine, while also knowing that it comes from a vineyard that was run by many generations of the same family and the producers today still make it the way their great grandparents made it. That, for example, the vines are worked with a horse to get dust on top of the leaves and prevent bugs from damaging it. Or that they step on the grapes in a big lagar to get the juices out, and they rest the wine in a subterranean cellar that their ancestors built using a pickaxe. This changes your perspective of the wine, right? This is what we strive for in each wine at Winedos. Our customers have given us amazing feedback regarding this new experience of drinking wine, some have even told us they will not buy a bottle unless they know the story behind it.
Q: Are there any particular regions or wine styles that you find particularly intriguing in terms of their histories and stories? Could you share an example of a wine that carries a compelling narrative?
A: There is one wine that comes to mind. “Corazón de Lago” from Bodegas Lecea in Rioja. This is a wine that is made by pressing grapes by foot using a “lagar” (or lago). During crushing, people from all around Spain come and visit the winery to step on the grapes as they used to do in the old days. The first, more clear juice out of the grapes is discarded. The second once they start stomping the grapes is the best and call corazon (heart), which is the one they use for the wine. After that the still press the remaining grapes even more with a mechanical wooded press, but that liquid goes to lower quality wines. Corazon de Lago wine is made using these traditional old methods and has become famous in Spain for it. It turns out to be a spectacular wine.
Q: What is your advice to people who want to learn about what type of wine pairs best with food generally?
A: This is important to know when drinking a wine. In our videos, we always ask the producer which foods they would pair the wine with, so the consumer knows what food to eat with the wine. Generally, I would advise people to pair wines with food that will not change the taste of the wine. Meaning, highly acidic wines should be paired with acidic foods. Low acidic wines should be paired with low acidic foods. Although, if people want to go more in depth about pairing, they should watch the wine videos on our website in which it is explained more thoroughly.
Q: Do you have any upcoming virtual tastings or educational events, to further engage with your customers? Tell us about it!
A: For this question, I will give you a response at the end of the week as we are currently planning events for August and September.
Q: How do you see Winedos contributing to the overall wine industry and the appreciation of wine history? What impact do you hope to make through your business in terms of raising awareness and fostering a deeper connection between consumers and the wines they enjoy?
A: Personally, I see Winedos changing the wine industry completely. I believe it will become the norm to know everything about your wine before purchasing it. Whether this is through video documentary or other forms of knowledge. Appreciating the history behind the wine lets the consumer appreciate the wine they drink on another level. Once a customer is connected with their wine through its story, they will feel like something is missing without it. At least, this is what happens to me.
This year’s Epcot International Food and Wine Festival begins July 27 through November 18, 2023, starting with more than 25 Global Marketplaces located throughout EPCOT, and later almost 30 Global Marketplaces by Fall.
Returning favorites will include Brew-Wing at the Odyssey (including a Muppet Labs Takeover), Flavors from Fire and Shimmering Sips hosted by CORKCICLE.
Later this fall, the culinary team will add four new Global Marketplaces to commemorate the Disney100 celebration: Char & Chop, Wine & Wedge, Bubbles & Brine and Swirled Showcase.
Dr. Bunsen Honeydew and his faithful assistant, Beaker, who appear throughout the Brew-Wing at the Odyssey vvenue via videos from Muppet Labs, will welcome you to their taste-testing headquarters, where the inventive duo are busy creating scientific snacks and mind-blowing beverages.
You’ll have a chance to sample some of their kooky concoctions like the Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings, or the Pickle Milkshake.
We were recently invited by the Disney team to attend a media preview which included a sneak peek at some of these fun lab dishes as well as some new merchandise debuting at the Epcot Food and Wine Festival this year!
My favorite dish? The Orange Cardamom Wings!! Tangy, sweet, absolutely delicious!!
Read on for more..
Inside Look at Epcot International Food and Wine Festival 2023
Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (New) (Emile’s Fromage Montage)
Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses and Accoutrements paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port (New)
Florida Orange Groves Winery Black and Blue Port (New)
Flight
NEW! Bubbles & Brine (Opening Later This Fall)
Food Items:
Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon (New)
Jonah Crab Claw Cocktail with stone-ground mustard sauce (New)
Beverages:
Moët & Chandon Impérial
Veuve Clicquot Rosé
Dom Pérignon
NEW! Swirled Showcase (Opening Later This Fall)
Food Items:
Mickey-shaped Liquid Nitro Cake
Soft-serve in a Waffle Cone
Vanilla
Apple-Cinnamon
Salted Caramel
Cream Soda Float with vanilla soft-serve
Fanta Grape Float with vanilla soft-serve
Beverages:
Frozen Apple Pie (Non-alcoholic)
Cinnamon Apple Cider (Non-alcoholic)
3 Daughters Toasted Coconut Porter
3 Daughters Toasted Coconut Porter Float with vanilla soft-serve
Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve
Mexico
Food Items:
Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New)
Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New)
Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New)
Beverages:
Mexican Craft Beer
Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New)
Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW)
France
Food Items:
Beignet aux Trois Fromages: Warm beignet filled with three cheese blend
Croissant aux Escargots: Escargot croissant with garlic and parsley
Boeuf Bourguignon, Pommes Dauphine: Braised short ribs in cabernet with puffed potatoes
Crème Brûlée Vanille à la Confiture de Fraises: Vanilla crème brûlée with house-made strawberry jam
Beverages:
Strawberry Rose Mimosa: Pol Remy Sparkling Wine, orange juice, and Monin Strawberry Rose
Merlot-Cabernet Sauvignon Blend (New)
Chardonnay (New)
Parisian Cosmo Slush: Vodka, Grey Goose Le Citron Vodka, Grand Marnier, and cranberry juice (New)
Cavatelli with sweet sausage ragoût and crispy Applewood-smoked bacon (New)
Lemon Ricotta Cheesecake with vanilla cream and strawberry compote (New)
Beverages:
Prosecco
Moscato
Chianti
Italian Sangria (Red or White)
Italian Margarita with tequila and limoncello
Peroni Pilsner
China
Food Items:
Pan-fried Chicken Dumplings with house-made sweet-and-spicy sauce
Crispy Duck Bao Bun with hoisin sauce (New)
Dandan Noodles: Spicy pork with Sichuan sauce, peanut butter, and sesame
Beverages:
Passion Fruit Bubble Tea (Non-alcoholic)
Fiery Dream: Citrus vodka, triple sec, guava nectar, and spicy hot honey syrup
ByeJoe Punch: Chinese BaiJiu spirit, piña colada mix, lychee syrup, and sparkling water
Fireworks: Jose Cuervo Gold Tequila, citrus vodka, orange juice, and mango syrup
Brew Hub Lychee Foo Draft Beer
Japan
Food Items:
Teriyaki Chicken Bun: Steamed bun filled with chicken, vegetables, and teriyaki sauce
Fire Taiko Roll: Sushi roll with spicy tuna, cucumber, and pickled daikon radish served with spicy sauce (New)
Beef Wa-Gyu Don: Traditional Japanese rice bowl with American wagyu beef over steamed white rice (New)
Beverages:
Sake Passion Cocktail (New)
Moon on the Water Sake (New)
Brew Hub Momo Amber Ale (New)
Funnel Cake
Food Item:
Candied Bacon Funnel Cake: Funnel Cake topped with Vanilla Ice Cream, Candied Bacon, and Maple Syrup Drizzle (New)
Joffrey’s Coffee & Tea Company
The American Adventure – Nutty Caramel Mocha Cold Brew: A sweet blend of caramel mudslide cold brew, caramel syrup, peanut butter syrup, and chocolate syrup topped with whipped cream and caramel sauce (Spirited version available with Carolans Peanut Butter Irish Cream Liqueur)(New)
Near Canada – Frozen Roseberry: A refreshing blend of frozen lemon and strawberry-rose syrup (Spirited version available with Grey Goose Vodka)(New)
World Discovery (Near Mission: SPACE) – Amaretto Iced Tea: A sweet and nutty blend of black iced tea and amaretto syrup (Spirited version available with Citrónge Orange Liqueur)(New)
World Showcase (Near Disney Traders) – Java Horchata: A sweet blend of espresso and horchata topped with whipped cream and cinnamon (Spirited version available with Grey Goose Vodka and Kahlúa Liqueur) (New)
There you have it – the Foodie Guide to this year’s EPCOT International Food & Wine Festival presented by CORKCICLE! I hope you and your tastebuds enjoy a flavorful journey across the globe.
With exciting events like this and so many more, the possibilities for fun and adventure are endless at Disney Parks!
Want to know the latest and greatest foodie updates? Explore the Disney Eats topics page and follow @DisneyEats on Instagram and Facebook to stay up-to-date on all the tasty news coming your way.
(Note: All offerings are subject to change and availability.)
Did you know there is a new 3-course prix fixe menu at the iconic California Grill restaurant located on the rooftop of Walt Disney World’s Contemporary Resort?
Recently, the Michelin Guide recognized California Grill as a Michelin Guide “Recommended” Restaurant in 2023.
Hop on the private elevator to the 15th floor of Disney’s Contemporary Resort to reach California Grill where guests take in exquisite panoramic views of the shimmering lagoon, Floridian woodland, and Cinderella’s Castle at Magic Kingdom – as well as some of the best views of Magic Kingdom’s nightly fireworks in all of Walt Disney World.
Inside, California Grill – which first opened in May 1995 – guests can enjoy the lively open and onstage kitchen, where chefs combine global flavors in deliciously inventive new ways, inspired by Californian cuisine and celebrating fresh, seasonal ingredients and the international, melting-pot culture of the Golden State.
California Grill’s chefs creatively blend new flavors, textures and techniques, delivered in a 3-course selection menu where guests can enjoy an appetizer, entrée, and dessert.
California Grill’s new 3-course dinner meal includes an appetizer, entree, and dessert; the cost is $89 per adult or $39 per child (ages 3 to 9) plus tax and gratuity, with Annual Pass and Disney Vacation Club discounts offered. Optional wine pairings are available for an extra charge.
After dinner, guests can watch Magic Kingdom fireworks from the rooftop’s private viewing area – so plan accordingly!
Below are some of our highlights from the fantastic new 3-course menu – Full menu for those interested in seeing all the options!
Disney’s California Grill 3-Course Menu Highlights
Grande Lakes Orlando has debuted a new Green Menu, focused on locally-sourced, clean, and vibrant cuisine.
The 500-acre luxury resort anchored by The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes is home to the renowned Knife & Spoon restaurant led by Chef John Tesar.
Knife & Spoon, the resort’s signature steak and seafood restaurant, was recently awarded the One MICHELIN Star consecutively in Florida’s prestigious MICHELIN Guide for both 2022 and 2023.
Knife & Spoon’s first Green Menu was curated by Tyler Kineman, Chef De Cuisine, and Julian Silvera, Sous Chef, who worked closely together to create a simple yet flavorful menu using fresh and clean ingredients from local farms and businesses, providing local ties behind the flavors of each dish. The Green Menu includes unique dishes such as Cured Local Catch with Miso Sand, Ocean Vegetables and Sea Foam; a Dayboat Catch with Aji Broth, Charred Corn Puree and Frog Song Vegetables; and a Mille-Feuille with Peaches, Caramelized Honey Phyllo, Vanilla Cream, along with several other curated dishes.
However, the Green Menu isn’t merely a culinary exploration. It’s a conscientious effort to promote sustainability and bolster local businesses. Beyond tantalizing your taste buds, this initiative aligns with principles of reducing food waste, embracing resourcefulness, and championing local flavors.
The Green Menu at Knife & Spoon includes:
Cured Local Catch
Miso Sand, Ocean Vegetables, Sea Foam
Seasonal Vegetables
Pistachio Puree, House pickles & ferments
Dayboat Catch
Aji Broth | Charred Corn Puree
Frog Song Vegetables
Mille-Feuille
Peaches | Camerlized Honey Phillo
Vanilla Cream
Tyler Kineman, Chef De Cuisine at Knife & Spoon tells us, “At the heart of the new Green menu lies a deep appreciation for the local farms in Florida, whose dedication and hard work provide us with an abundant array of fresh and vibrant ingredients.”
“These farms are the true heroes behind the flavors that grace your plate, and we extend our sincere gratitude to each and every one of them. One of the pillars of our sustainable culinary philosophy is the art of fermentation. By harnessing the natural processes of fermentation, we transform surplus fruits and vegetables into delightful vinegars that add complexity and character to our dishes.
This approach not only celebrates the incredible flavors of the region but also minimizes food waste and showcases our resourcefulness in repurposing ingredients. We also pay homage to the age-old tradition of fermentation by crafting garums from leftover meats and fish. Through this meticulous process, we unlock the umami potential of these ingredients, resulting in rich and savory flavors that elevate our culinary creations.
By utilizing every part of the animal and minimizing waste, we embrace a more sustainable approach to gastronomy.”
“As you embark on this culinary journey with us, we invite you to savor the flavors and appreciate the thoughtfulness behind each dish.
By choosing to dine with us, you contribute to a sustainable food ecosystem that supports local farms, minimizes waste, and celebrates the extraordinary flavors of our region.”
The Knife & Spoon team worked with the following local businesses for the Green Menu:
Florida Classics —Dundee, FL
Frog Song Organic Farms – Hawthorne, FL
Grande Lakes Bakery —Grande Lakes, Orlando, FL
Harpke Farms —Davie, FL
Hawthorne Creek Creamery —Hawthorne, FL
Indian River Oyster Company —New Smyrna, FL
Ivanhoe Park Brewing Company —Orlando, FL
J.F. Haden’s Craft Liqueurs —Miami, FL
Lake Meadows Farm —Ocoee, FL
Mack Farms —Lake Wales, FL
Mick Farms —St Cloud, FL
Play of Sunlight —Tallahassee, FL
Simple Seafood by Kelly —New Smyrna, FL
Suncreek Brewery —Clermont, FL
Sutton Milk —Okeechobee, FL
The Villages —The Villages, FL
Whisper Creek Farm —Grande Lakes, Orlando, FL
Wicked Dolphin Rum Distillery —Cape Coral, FL
Photos Courtesy: Grande Lakes Orlando
The Green Menu is available at $135 per person, with an optional $75 upgrade for beverage pairings, which include house made meads and kombucha.
About Grande Lakes Orlando
Hidden in the heart of Orlando, Grande Lakes Orlando sits on 500 lush acres at the headwaters of the Florida Everglades. The resort features a 582-room Ritz-Carlton, 1,010-room JW Marriott hotel, the 40,000-square-foot Ritz-Carlton spa as well as three picture-perfect pools. The Ritz-Carlton Golf & Tennis Club, which hosts the PNC Championship, includes an 18-hole Greg Norman-designed championship golf course. A dozen celebrated dining venues throughout include Knife & Spoon, a steak and seafood restaurant led by award-winning chef John Tesar, and Primo, Mediterranean/Italian fare by multiple James Beard award-winning chef Melissa Kelly, a leader in the farm-to-fork movement. Grand Lakes Orlando restaurants source fresh ingredients from Whisper Creek Farm, an on-property 18,000-square-foot working farm, as well as on-site apiaries. The resort features a wide array of additional activities: kayaking, eco-tours on Shingle Creek, falconry, mountain biking and fishing school. Conference and meeting attendees have their pick of meeting space options located across 150,000 square feet plus more than 100,000 square feet of outdoor space. Grande Lakes is located 15 minutes from the Orlando International Airport, five minutes from the Orange County Convention Center and minutes from the major theme parks.
Follow Grande Lakes Orlando @grandelakesorlando on Instagram and grandelakesorlando on Facebook. Also, The Ritz-Carlton and JW Marriott on Twitter @RC_Orlando and @JW_Orlando, Instagram @ritzcarltonorlando and @jwmorlando and Facebook ritzcarltonorlando and jwmarriottorlando.
Mills 50 is set to welcome an exciting addition to its culinary landscape with the upcoming opening of Zaru, a brand new handmade Japanese udon shop. Brought to you by restaurateurs Jimmy and Johnny Tung, recently nominated for a James Beard award for Outstanding Restaurateur, Zaru promises to deliver fresh made noodles in a casual, sit-down setting.
Located at 1114 E. Colonial Drive, Zaru’s 25-seat dining room and open kitchen will neighbor Vietnamese cornerstone Tien Hung Market. Designed by Make Studios, the udon shop marks the first of several innovative concepts planned for the expansive 10,000 square foot market.
“We wanted to carry on the 500-year-old noodle making tradition. Traveling throughout Japan earlier this year, I loved how the udon tasted there, and wanted to bring that experience back to Florida. We’re sourcing premium udon flour, and working with a local Japanese company for custom equipment from the Kagawa region,” says Johnny.
Zaru is named after the shallow bamboo basket used to prepare udon noodles in Japanese cuisine. The concept will allow guests to enjoy scratch-made Sanuki style udon noodles, and the menu will feature an array of specialties including housemade crab gyoza, zaru udon, ikura shiso udon, and Edo style tempura. Cold noodle dishes, and a curated selection of Japanese beers and sake will also be offered as a welcome relief to the Florida heat.
“Everyone enjoys udon a little differently so we’re also giving guests the ability to craft their own bowls,” says Johnny of the customizable options that will be available on the menu.
Zaru will be open daily for lunch and dinner. Zaru is anticipating an opening date this September 2023. Follow @Zarufl on Instagram for the latest updates.
With this new book, Disney Parks’ most comfy classics, festival favorites, and international cuisines are whisked together and presented in this bright collection from the Delicious Disney recipe vault.
Filled with personalized notes from the chefs who created and enhanced them, mouthwatering food photos, helpful hints for easy preparation, and, of course, a little Disney magic, this cookbook enchants with 101 tried-and-true recipes from across the years.
Pam began her career as a senior publicist for Walt Disney World Resort in 1987 and has worked on public relations’ food & beverage projects for Disney parks around the globe for the last 20 years, including the opening of Shanghai Disney.
Beyond Disney, she is the co-author of “Culinary Confessions of the PTA Divas” and two Florida cookbooks, the award-winning “Field to Feast, Recipes Celebrating Florida’s Farmers, Chefs and Artisans” and “Good Catch, Recipes & Stories Celebrating the Best of Florida’s Waters.” She also is managing editor of Edible Orlando magazine. Brandon resides in Winter Park, Fla. We spoke with Pam Brandon about the new Disney Parks Cookbook – read on!
Ricky Ly, TastyChomps: What inspired you to become a cookbook author? How did the first cook book come together? Where did the idea for this latest cookbook come from?
Pam Brandon: My very first cookbook was “Culinary Confessions of the PTA Divas” that I wrote when my son was at Hillcrest Elementary and my friend Anne-Marie Denicole and I were cooking to uplift dedicated teachers, and they kept requesting recipes. I bought a copy of “The Recipe Writer’s Handbook” and taught myself how to properly write a recipe. That first cookbook, still available on amazon.com, landed us on The Today Show in Rockefeller Plaza when a food editor friend of mine at the New York Daily News wrote a little snippet about it.
My Disney books were an idea I pitched to Disney Publishing when I was part of the Disney Press & Publicity team, charged with marketing the new restaurants coming on-line in the mid 1990s: California Grill, Flying Fish and others, and there hadn’t been a Disney cookbook written since the 1980s. They loved the idea, and since then, I’ve written 24 Disney cookbooks. Guests love to take home a recipe to re-create a memory. My latest, the Official Disney Parks Cookbook, is a compilation of favorites. And, coming in 2024, the Official Disney Festivals Cookbook. Meantime, I’ve just finished a Disneyland cookbook to celebrate 100 years of The Walt Disney Company that debuts in October.
What are some things that have changed at Disney in the food and beverage department since beginning back in 1987?
So much. Way back then, there was a Central Bakery that turned out every piece of baked goods for every restaurant. Today, Disney sources from local bakeries, as well as Florida seafood, produce and other purveyors. There are so many more restaurants (plus two more theme parks – when I started there was just only Magic Kingdom and Epcot!). And an incredible diversity of cuisine across the resort. Plus, we have Michelin recognition.
Can you walk us through your process for recipe development and testing?
Every cookbook is really a big editing job. We start with requesting recipes from all the restaurants, whittle down hundreds, then start putting together a book. There needs to be a number of beverages, appetizers, sides, main, sweets (depending on the book theme). You can’t have 25 cocktails and two protein dishes. So it’s an interesting and fun balancing act. We also want recipes that guests can re-create in their own kitchen with relative ease. So we test each recipe in a home kitchen; I test as many as I can, but also have a roster of faithful testers that I trust. (And now Disney has a fabulous tester on staff!) And recipes from chefs generally feed dozens, so we have to re-create that recipe for 4 to 6 diners. The general rule of thumb: test a recipe three times, and if it’s still not just right, toss it.
What are some common mistakes for home cooks to avoid in the kitchen?
Not having the right ingredients and getting in a hurry. Cooking should be fun! Gathering friends and family around your table is an act of love, so make the food with love.
What are some of your favorite essential tools or ingredients that every home cook should have in their kitchen?
A good knife and a cast-iron skillet. With those two things, you can do most anything. I might add a good cutting board. Ingredients I’m never without – a good olive oil (I’m a big fan of all the oils at Ancient Olive), coarse salt and freshly ground black pepper. Fresh lemons and good hot pepper flakes. I also love a little easy Asian flavor with rice wine vinegar and good tamari. And butter!
How do you stay up-to-date on food trends and new ingredients?
It’s so easy now with social media. But I also subscribe to Milk Street, Food & Wine, Bon Appetit – print isn’t dead (as we work so hard to keep Edible Orlando magazine alive and thriving!).
What’s your favorite recipe from your latest cookbook, and why?
It’s like picking your favorite child. But, for savory, I love the Spicy Durban-Style Chicken from Sanaa. We include a recipe to make your own masala, but you also can buy your favorite. The sauce comes together quickly with canned tomatoes, fresh ginger, jalapenos, cilantro . . . all the flavors just pop. Sweet, my easy go-to is the Mango Lassi, also from Sanaa.
Did you know STK Steakhouse at Disney Springs has a delicious Weekend Brunch?
Guests can enjoy $9.99 Wagyu Burger & Fries, $30 Bottomless Mimosa or Bloody Mary, and many other delicious menu items every Saturday & Sunday from 9:30am – 3pm.
Here are our favorite menu items at STK Steakhouse at Disney Springs:
Did you know this Italian restaurant in Orlando’s College Park neighborhood makes their own pastas by hand?
It’s called Turci Pasta (formerly Trevi Pasta) and they serve up not only fresh pasta, homemade sauces, unique and authentic Italian dishes, but also delicious Italian desserts like Tiramisu, Limoncello cake, fresh filled Cannoli and Gelato.
The owners Nathalia Kalil and Vinicius Turci both have families who are Italian, influenced by watching their grandparents cooking typical Italian dishes and getting together on Sundays.
Vinicius tells us his best memories are of his grandma making gnocchi by hand and he was still a child helping in the process.
His adventure began as a lover of restaurants, always traveling for food, always having a dream of having his own one day. Before the restaurant business bug bit him, Mr. Turci worked in the corporate area, exporting food by sea.
Today, popular dishes include the pear and wine ravioli, and purple stuffed gnocchi too, but any signature dish on the menu is a hit – For those who prefer to keep it safe, there is also the “build your own” pasta option which is great for kids as well, though foodies should definitely try something from the signature menu.
The ingredients used at Turci include a mix of ingredients from Italy and also the freshest from local suppliers. The pasta is made by hand, and during Friday and Saturday nights customers can watch the pasta being made in the front of the house.
“We use old techniques that have been used for many years, but we have our own too. We don’t offer classes, but we have a future plan, because we realize that there is a demand,” Mr. Turci told us.
They have plans for the restaurant which are to always to improve, and right now they are opening Turci Pasta’s brother next door: Turci Panino, with authentic Italian sandwiches (coming very soon!)
Featured Dishes at Turci Pasta Include…
Burrata Caprese Salad
Antipasti Clothesline – Premium Italian Prosciutto di Parma, Genoa Salami, Parmiggiano Reggiano aged 24 months, fresh burrata cheese over pesto Genovese, marinated mushrooms and red Cerignola olives
Purple Sweet Potato Stuffed Gnocchi – Handmade sweet potato gnocchi stuffed with mozzarella cheese, served with 3 cheese sauce and topped with breadcrumbs, extra virgin olive oil and black pepper. Pairs well with Moscato
Pear Ravioli with Poach Pear in Wine – Pear and cheese ravioli served with 3 cheese homemade sauce with poach pear in wine and crushed pistachio. Pairs well with Prosecco
Green Tortellacci Prosciutto – Jumbo Tortellini stuffed with a blend of prosciutto, burrata cheese & herbs, wrapped in our homemade green spinach pasta and served with 3 cheese sauce. Pairs well with Pinot Noir
Tiramisu – Rich & creamy flavor mixed with the coffee soaked lady fingers. Served with a shot of espresso (to be poured over it)
Turci Pasta
2120 Edgewater Dr, Orlando, FL 32804
Phone: (407) 985-2577 turcipasta.com
If you have never been to Enzo’s On the Lake or have not visited in a while, it’s time to schedule a visit soon.
The enchanting lakeside location, the elegant decor, and the exceptional made from scratch Italian food continue to make Enzo’s a must-visit destination for anyone looking for a fine Italian dining experience.
With its recent new ownership, Enzo’s on the Lake is ready to continue this legacy of excellence for many years to come.
Locally and family founded in 1980, Enzo’s on the Lake is a renowned Italian restaurant located in Longwood, Florida.
Jo Anne and Enzo Perlini converted a house into the Enzo’s known today – a high-end dining establishment that offers authentic Italian cuisine and has done so for over four decades.
In 2022, Enzo’s on the Lake changed ownership, and Dr. John Khalil and Logan Berkowitz became the new owners. They have taken over the reins and are determined to keep the restaurant’s proven formula of success.
Khalil and Berkowitz believe that Enzo’s is simply a staple, and they love everything about it – from the ambiance to the food.
For those worried about changes with the new ownership, rest at ease.
Their plans are to enhance Enzo’s on the Lake while keeping the same wonderful tradition and taste that it has served its community over the last 43 years.
Since the transfer of ownership, Khalil and Berkowitz have not changed any recipes or formulas that have made Enzo’s a success – indeed they have only added more items to the already great menu and enhanced the wine and cocktail list. They have also renovated the outdoor space one for guests to enjoy and added live music.
The most popular dishes are tried and true, made from scratch and authentic, including the Bucatini Alla Enzo, Antipasto bar, Meatballs, Veal, Dover Sole and any fish special.
Chef Brandon Parran is a skilled chef who has dedicated 16 years of his career to serving exceptional Italian cuisine at Enzo’s on the Lake.
With a deep respect for Italian culinary tradition, Parran has developed a reputation for creating dishes that not only taste exquisite but also look like works of art. He started 16 years ago working his way up in the kitchen at Enzo’s and learning all the craft and cooking styles from the previous chefs.
Featured Dishes at Enzo’s On the Lake Include…
ANTIPASTO DELLA CASA
Variety of house specialties prepared daily by the chef
Scallopine all’Agrodolce
Veal Scalopine sautéed in extra virgin olive oil with a peppadew, prosciutto, garlic and Pinot Grigio sauce. Served with peas.
Bucatini alla Enzo
Thick, hollow pasta with a robust sauce of prosciutto, peas, bacon, mushrooms and parmesan.
Braciole di Maiale alla Griglia
Grilled pork chop topped with basil butter. Served with a creamy polenta and baby arugala salad.
Spaghetti alla Carbonara
A classic Roman spaghetti tossed in a skillet with sautéed onions, bacon, farm fresh egg yolk, black pepper and Romano cheese. Served in the skillet.
Chilean Sea Bass with Risotto
Menus
Enzo’s On The Lake
1130 S US Highway 17 92, Longwood, FL, United States, Florida
From July 1 through August 13, over 30 locations all throughout Disney Springs will be featuring a variety of dishes and sips inspired by homegrown flavors from Florida, like the Lime Garage Burger from D-Luxe Burger or the Gambas Gabardina from Jaleo by José Andrés.
Interested in seeing first-hand demonstrations from renowned chefs and restaurant owners? This year, Disney Springs will be featuring a new culinary series with demonstrations from Chef Art Smith and more!
We reached out to several of the chefs and owners from the Disney Springs Flavors of Florida event to get a “taste” of what is happening:
Wine Bar George
“Guests can join us now through August 13 for Flavors of Florida at Disney Springs! We are offering our new Dicuru Burrata with tomatoes from The Villages Grown, Belle Glade corn and Olde Hearth sourdough bread. I recommend pairing with Luna Nuda Pinot Grigio or Louis Michel Premier Cru Chablis. Both of which we offer on our menu by the glass, bottle and ounce! This seasonal burrata will be available for a limited time this summer during lunch and dinner.” — Master Sommelier George Miliotes, Owner of WineBarGeorge at Disney Springs
Jaleo by Jose Andres
“Florida is a true culinary paradise, and we like to pay tribute by putting local ingredients front and center on our plates. While we partner with neighboring farmers, fishermen and purveyors year-round, Flavors of Florida is a unique opportunity to celebrate the rich agricultural heritage of our state. Our menu tells a story of Florida, and the ingredients are only enhanced by our signature Spanish flavors.” – Jaleo Disney Springs Head Chef, Kristoffer Anderson
This month, Jaleo DisneySprings is offering the ultimate Spanish experience with Flamenco Fridays, featuring live performances from talented flamenco dancers during dinner service. Beginning at 7:30 p.m. on every Friday of June, guests can enjoy delicious Spanish tapas and shareable pans of paella, while watching a mesmerizing art form — unique to the Southern regions of Spain — that is filled with flare and raw emotion. Tantalizing tapas include Tortilla de Patatas, Spanish omelet with potatoes and onions, while larger plates include Lubina a La Pobre, whole roasted Branzino served with potatoes, olive oil and fresh herbs, and of course — a variety of wood-fire grilled paellas. Superb sangrias, cocktails and wine are also available. Flamenco Fridays are perfect for families and friends to get together on summer nights for a memorable evening. Make reservations here before the month is out.
Enzo’s Hideaway
“It was a fun challenge to incorporate local flavors and ingredients into our classic Italian-style offerings. Using shrimp from Key West in a savory risotto, and playing on the classic flavors of vanilla and orange in our Creamsicle Coppa dessert, we are to able to offer new and fresh menu items with a local flair, that are still true to what guests expect at Maria and Enzo’s and Enzo’s Hideaway.” – Chef Ben Dorado, Executive Chef at Maria and Enzo’s and Enzo’s Hideaway
Morimoto Asia
“At Morimoto Asia, we always want to stay true to our brand of delicious pan-Asian cuisine with the highest quality ingredients. Our dishes for Flavors of Florida follow these standards while adding in some Florida-inspired ingredients and flavors, such as Cedar Key clams and oranges.” – Chef Takeshi Ikeuchi, Executive Chef at Morimoto Asia
Read on to see all the dishes available this year at Flavors of Florida at Disney Springs!
Amorette’s Patisserie
Orange Cream Puff: Choux pastry with orange craquelin filled with orange curd and honey orange gel (New)
Orange Bird Dome Cake: Layers of Grand Marnier-soaked vanilla chiffon cake, mandarin pâte de fruit, mandarin orange cream, and white chocolate crispy pearls (Available for pre-orders and cake decorating experience) (New)
Strawberry Spritzer: French 75 with strawberry purée served in a Flavors of Florida CORKCICLE (New)
Key West Shrimp Cocktail: Seasoned shrimp tossed with a mix of avocado, mango, cucumber, and a house-made cocktail sauce accompanied by homemade buttermilk crackers (New)
Florida Crush Cocktail: Combination of Florida’s iconic crops – oranges and strawberries – muddled with Tito’s Handmade Vodka, then complemented with a splash of freshly-squeezed orange juice and agave syrup (New)
Chicken Guy!
Sunshine Shake: A blend of hand-spun vanilla soft-serve and fresh Florida orange juice garnished with a crown of fresh whipped cream
Seared Grouper: Pan-seared grouper melds with citrus chipotle rice, Cuban spiced black bean puree, smoked watermelon pico de gallo, chili oil, and micro cilantro (New)
Coca-Cola Store Rooftop Beverage Bar
Orange Cream Float: Mix of Coca-Cola, vanilla ice cream and an orange cream bar presented in a novelty cup you can take home for a memorable treat (New)
D-Luxe Burger
Lime Garage Burger: Deluxe patty topped with pepper jack cheese, pork belly, and fried green tomato served with an avocado, lime, and jalapeño spread
Orange Bird Milkshake: Artisanal shake made with vanilla gelato and orange topped with sprinkles
Dockside Margaritas
Frozen Orange Daiquiri: Siesta Key Silver rum, Cointreau liqueur, orange juice, and vanilla ice cream garnished with an orange wedge (New)
Sunny Disposition: Florida cane vodka from St. Augustine, Florida orange liqueur, Lillet Blanc, fruity fraise de bois, and local fruits including navel oranges, Minneola tangelos, Plant City strawberries, and Indian River grapefruit (New)
Key West Pink Shrimp Risotto: Fine Italian vialone nano rice, Key West pink shrimp, guanciale, sweet corn, herbs, and pecorino Romano (New)
Creamsicle Coppa: Vanilla gelato, made in-house, paired with orange sorbet, whipped cream and white chocolate crunchy pearls, recreating a classic childhood favorite dessert (New)
Everglazed Donuts & Cold Brew
Citrus Dream Donut: Orange-glazed confection with white buttercream, citrus-flavored icing, an orange-flavored candy, and fresh mint
Orange Lemonade with Sweet Cold Foam: Blend of lemonade and orange juice cold foam
Orange Shrimp Cocktail: Assortment of Florida pink shrimp, hibiscus-citrus avocado salsa, jicama, cucumber, red onions, cilantro, and lime served with tortilla chips
Honey Lavender Square: Ganache square flavored with honey and lavender and enrobed in dark chocolate (New)
Key Lime Pop: White chocolate blended with key lime juice and fresh lime zest covered with dark chocolate
Gideon’s Bakehouse
Key Lime Chocolate Chip Cookie: Vanilla bean cookie dough infused with Florida Key lime juice and blanketed with premium chocolate chips and special Key lime pie crumbs (New)
Orange Mocha Nitro Cold Brew: Dessert coffee made with locally roasted beans, maple syrup, rich dark chocolate, and delicious Florida oranges (New)
Florida Sunshine Mango Lager: New seasonal lager on draft from the Winter Garden-based brewery Crooked Can (New)
Local Florida Mahi Tacos: Tacos served on a flour tortilla, filled with pickled onion and coleslaw, and topped with cilantro crema and fresh cilantro (New)
Ensalada de Sandía y Tomate: Salad made with compressed Florida watermelon, heirloom tomatoes, PX reduction, goat cheese, pistachios, and sherry dressing (New)
Vieras crudas a los cítricos: Thinly sliced scallops dressed with Florida citrus dressing (New)
Gambas Gabardina: Beer-battered Florida Atlantic white shrimp with caper mayonnaise (New)
Pato con Melocotónes y Naranjas: Seared duck breast with sweet peaches and a Valencia orange glaze (New)
Jamón Serrano con Melón: 24-month cured serrano ham with summer melon and sherry dressing (New)
Jock Lindsey’s Hangar Bar
Florida Shrimp Tacos: Florida jerk marinated gulf shrimp, watermelon, avocado, pico de gallo, and jalapeño served on a corn tortilla with a lime
Jock’s Citrus Old Fashioned: A classic cocktail with a Florida summer twist
Cedar Key Clams “Chow Fun”: Cantonese dish with fresh Cedar Key clams, flat rice noodles, garlic chives, and Chinese black bean sauce (New)
“Banh Gan” Orange Blossom Crème Caramel: Vietnamese crème caramel reimagined with orange segments, sweet cream, and candied zest (New)
Orenji Dreamsicle: Cocktail that blends the flavors of Florida and Japan, made with Absolut Vanilia and citrus-infused Haku vodka, Cointreau, orange juice, orgeat, and Calpico (New)
Malibu Combo: Jerk seasoned mahi mahi topped with red onion and pineapple salsa served alongside Caribbean coconut shrimp with a coconut rum sauce and Caribbean rice (New)
Sailfish Brewing Sunrise City IPA: West coast-style IPA brewed with Columbus, Amarillo, and Mosaic hops, featuring a smooth finish and notes of bitter citrus (New)
Salt & Straw
Exquisito Guanabana Stracciatella: Tropical guanabana sherbet swirled with ribbons of dark chocolate Stracciatella with a floral undertone (New)
The Spice and Tea Exchange
Florida Sunshine Tea: Blend of floral and citrus flavors (New) (Available hot or iced)
Grilled Key West Pink Shrimp Salad with Strawberry Vinaigrette: Spring mix greens, strawberries, oranges, cucumbers, tomato, parsley, red onions, and feta cheese tossed in strawberry vinaigrette
Key Lime Pie Martini: Florida’s iconic dessert in a glass rimmed with graham cracker crumbs (New)
Dicuru Burrata: Dicuru burrata paired with tomatoes from The Villages Grown, Belle Glade corn, and Olde Hearth sourdough bread featuring ingredients sourced from Florida (New)
Frozen Old Fashioned: Frozen old fashioned made with DOLE Whip Orange and George Dickel 8-Year-Old Tennessee Whiskey
YeSake Florida
Fresh Poke Bowl: Fluffy rice, grilled chicken, crisp lettuce, carrots, cucumber, avocado, mandarin oranges, and tempura crunch topped with a savory roasted sesame sauce (New)
Florida Sunset: A tropical blend of Ozeki Sake, Nigori Sake, Monin Banana, and peach syrups and DOLE Pineapple Juice (New)
Outdoor Bars Throughout Disney Springs
Blood Orange Gin and Tonic: St. Augustine Gin, Tippler’s Orange, blood orange, and tonic water garnished with an orange wedge
Key Lime Margarita: Patrón Silver tequila, Grand Marnier liqueur, Key lime juice, and vanilla garnished with a half graham cracker rim (New)
Be sure to use #FlavorsofFL to show off your favorite flavors on social media
Celebrating its 18th year, Visit Orlando’s Magical Diningreturns from Aug. 18 – Oct. 1, 2023, inviting you to savor three-course, prix-fixe dinners at more than 115 top Orlando-area restaurants.
New this year is a pricing tier system of $40 and $60 for the menus plus tax and gratuity. This was designed to ensure the widest possible selection of participating restaurants, including several higher-end eateries.
The Ravenous Pig
This year’s lineup includes seven MICHELIN Guide honorees and 16 first-time participating eateries, plus Visit Orlando’s Magical Nights, featuring offers from top hotels and resorts — including many with one or more Visit Orlando’s Magical Dining restaurants.
The MICHELIN Guide spotlights 46 restaurants in Orlando.
Seven of those are participating in Visit Orlando’s Magical Dining 2023, including Bib Gourmand honorees The Ravenous Pig ($40) and Z Asian ($40), as well as the MICHELIN Recommended AVA MediterrAegean ($60), BACÁN ($60), Kabooki Sushi (Milk District location; $40), Maxine’s on Shine ($40), and The Pinery ($40).
AVA, BACÁN and The Pinery are also among the newest additions to the program.
Please note: Restaurants that aren’t linked to their OrlandoMagicalDining.com listing have not yet finalized their menus, but they will be available ahead of the program’s start.
Melia at Celebration
MAKE IT A GETAWAY WITH VISIT ORLANDO’S MAGICAL NIGHTS
Upgrade to dinner and an overnight stay with Visit Orlando’s Magical Nights, featuring offers from select Orlando hotels and resorts. Nights become even more magical with special savings and value-added perks to plan a romantic getaway or weekend escape, but be aware that demand is expected to be high. Reserve your rooms as soon as possible to help ensure your preferred dates.
Walt Disney World Swan Reserve
INCREDIBLE DINING FOR AN INCREDIBLE CAUSE
In 2023, $1 from every $40 meal and $2 from every $60 meal served during Visit Orlando’s Magical Dining will provide support for mental health counseling and trauma recovery at The Lifeboat Project. This Central Florida organization empowers the lives of survivors through short and long-term aftercare, residential programs, and education.
To ensure this donation has widespread impact throughout our community, Visit Orlando will also award a $2,000 donation to one local nonprofit in each of Orange County’s six commission districts that also assist with human trafficking prevention and education. They include:
Our favorite place to wine & dine in Disney Springs is at Wine Bar George by Master Sommelier George Miliotes. Did you know there’s only 172 master sommeliers in the country?
This summer, Wine Bar George launched a new summer menu this week including some new items such as Snapper Crudo, NY Strip Steak and the M.C.T sandwich and is participating in Flavors of Florida going on now.
“Guests can join us now through August 13 for Flavors of Florida at Disney Springs! We are offering our new Dicuru Burrata with tomatoes from The Villages Grown, Belle Glade corn and Olde Hearth sourdough bread. I recommend pairing with Luna Nuda Pinot Grigio or Louis Michel Premier Cru Chablis. Both of which we offer on our menu by the glass, bottle and ounce! This seasonal burrata will be available for a limited time this summer during lunch and dinner.” — Master Sommelier George Miliotes, Owner of Wine Bar George at Disney Springs
They also recently opened a location inside Orlando International Airport MCO’s new Terminal C where they offer 75 wines all available by the glass, the bottle and the ounce, as well as a food menu, led by Ron Rupert, Director of Culinary Development for Wine Bar George, including breakfast, small plates, cheese and charcuterie and entrees.
Read on to check out our latest visit to Wine Bar George and an interview with the founder himself, Mr. George Miliotes of Wine Bar George!
Here’s an inside look of our recent visit to Wine Bar George at Disney Springs:
Buy a Corkcicle for $40, get a complimentary frozen drink! Their Corkcicle designs rotate frequently so be sure to check out @winebargeorge on instagram for current inventory.
As for the complimentary drink, we always order the Frozcato made with Dole Whip® Pineapple, Moscato, & Vodka.
Skirt Steak – roasted potatoes, grilled bok choy, mushrooms, chimichurri
Freaujolais – Beaujolais, Vodka, Raspberry
Tasty Chomps Q&A with Master Sommelier George Miliotes
Photo courtesy of Wine Bar George
How did you develop your passion for wine, and what led you to become a specialist in this field?
I’m very lucky that my family’s been in the restaurant business since I was 12-years-old. That allowed me to become interested in wine even when I could only look at the labels. As a teenager I definitely enjoyed deciphering them. As I got older, I was allowed to start tasting and selling the wine, and from there my appreciation of food and wine grew.
I’ve always been a little obsessed with food and I still look forward to what is for lunch or dinner every single day. Becoming a specialist in wine, and wine and food together was the logical way to feed this passion.
Could you tell us about your approach to curating and developing a wine list for your restaurant?
Over my 40+ years of work in a restaurant and wine business I have my stable of wine producers who are on all the list that I’ve built. I also enjoy searching out new producers and new wines. So when developing a list, I use my experience yet I am constantly looking for things that are new and interesting, and of course delicious.
How do you stay updated with the latest trends and developments in the world of wine?
Here at Wine Bar George, we have a stable of Sommeliers, servers and bartenders, who all drive each other and me every day. This way we stay current on what is going on in the industry. It’s become almost like a game where we are testing each other as to what we know about new wine laws, new producers and new styles.
Can you share some tips for someone who is new to wine and wants to explore and learn more about it?
For those who desire to learn more about wine, I always recommend starting a relationship with a retailer and a restaurant who are as passionate about wine as they are. Asking questions, sampling as many different things and finding what you like is part of the joy of wine. Having knowledgeable people where you purchased your wine is always a good angle. I also recommend taking the introductory level class to the Court of Master Sommeliers. This class allows you to see the depth and breadth of the world of wine. We also teach you the basics of tasting wine.
In your opinion, what are the emerging wine regions or grape varieties that customers should keep an eye on?
There is so much cool and fun stuff going on in the wine world today that is hard to tag one varietal or one area about to explode. I will say that there are many areas of the United States that are not traditionally known for wine that are starting to make really interesting wine, whether it be Arizona, New Mexico, Idaho, upstate New York, North Carolina, or Maryland (to just make a few – the list is not exhaustive). And those who know me know that I am a fanatic about Riesling and Tempranillo, and the many facets those varietals take.
What inspired you to pursue a career in the restaurant industry, especially considering your family’s long-standing involvement in the field?
I was blessed with parents that loved and nurtured my passion for the food and the wine business throughout my childhood and teens. My wife Leanne always supported me in my journey of becoming a Master Sommelier, and our journey through the wine and the restaurant business. I simply would not be where I am today without her.
How has growing up in a family immersed in the restaurant industry shaped your understanding and passion for the culinary world?
My wife and I are of Greek heritage. Anyone who knows anything about Greek families knows we are most certainly food obsessed. So striving to find the best, freshest ingredients and preparing them simply, which are the hallmarks of Greek cuisine, has always been in the forefront of what we strive to do.
What valuable lessons have you learned from working in the restaurant business?
Everyone should be required to work in a restaurant at some point in time. There is so much to learn about life and people. An overriding principle to me is to care for, invest and develop your people every single day. If you can’t make running your restaurant fun, enjoyable and profitable you should probably be in another business. The idea of full hands in and full hands out translates directly over to running your household properly.
What are some of the most popular dishes and items right now at Wine Bar George?
Our family style skirt steak, crispy mac and cheese bites and the big board of cheese and charcuterie continue to be some of our most popular items from day one. We did just launch a new summer menu though and I expect that guests will come to equally enjoy our snapper crudo and NY strip steak with rosemary vinaigrette and guajillo butter.
What are your upcoming plans?
We have some exciting events in the works for this summer and fall, details will be released soon!
Wine Bar George
1610 E Buena Vista Dr, Lake Buena Vista, FL 32830 winebargeorge.com
(407) 490-1800
Conveniently located on Par Street off Edgewater Drive, Tap Room at Dubsdread is an award-winning gathering spot to enjoy a friendly and upbeat atmosphere while relaxing in a beautiful and unique woodsy setting nestled among the high trees with hanging moss.
The Tap Room at Dubsdread may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since. Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 100-year-old Dubsdread golf course.
The Tap Room at Dubsdread boasts a heritage of culinary excellence. Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, their spectacular setting and delicious food have made them a perennial favorite for Central Floridians and has gained them recognition as some of the best steaks, seafood, and outdoor dining in town. They recently launched a healthy lite & fit menu that offers a variety of nutritious salad, perfect for that 2023 New Year resolution mid-year check in!
Here are the new healthy lite & fit menu items at The Tap Room at Dubsdread:
Embarking on a culinary adventure through Thailand means immersing yourself in a vibrant tapestry of flavors, colors, and aromas.
Nestled inside Orlando’s own I-Fresh Market right off of Colonial Drive and Bumby Avenue, Orlandoans can discover a hidden gem that that takes you straight to the streets of Thailand: Meng’s Kitchen.
This small, hole in the wall restaurant is led by Chef AJ Asawin Jockkeaw who has re-created the flavors of Thailand in their kitchen including the Thai-style Hainan Chicken and Rice.
This delectable creation starts with fragrant Hainanese rice, infused with ginger and garlic with a side of tender poached chicken and accompanied by a tantalizing Thai-style dipping sauce. We chat with Chef AJ about the restaurant and also check out the most popular dishes at Meng’s Kitchen – read on!
Top Seven Dishes to Try at Meng’s Kitchen, Orlando
1. Hainan Chicken & Rice
Poached chicken served over Hainan style rice pilaf with ginger, garlic & soy dipping sauce, ginger scallion oil and a side of broth.
2. Chicken Kutsu Curry
Fried Panko Breaded Chicken Breast over Jasmine rice with Thai Yellow Curry sauce, Onions, Carrots and Potatoes.
3. Drunken Hainan Chicken & Rice
Poached chicken topped with Chinese wine sauce served over Hainan style rice pilaf with Ginger Scallion oil, House made hot sauce and a side of broth.
4. Biryani Chicken & Rice
Chicken thigh marinated with yogurt, Garam Masala, cooked to perfection, served with spiced yellow rice, house mint & cilantro sauce, and a side of sour broth.
Biryani Rice
5. Laab Fried Chicken
Tempura style Fried Chicken thigh, Topped with Laab Sauce (Lime Juice, Fish Sauce, Sugar, Chili Powder, Mint, Cilantro and Red onions) Served with Steamed Jasmine Rice and side of broth.
6. Combo Chinese BBQ Pork & Crispy Pork Noodle Bowl
Egg noodle topped with fried garlic oil, Steamed Yu choy, Crispy Fried Pork belly, Chinese BBQ Pork and Savory-Sweet Gravy and a side of broth.
7. Chicken Broth w/ Winter Squash topped with Cilantro and Scallions.
Tasty Chomps Interview with Chef AJ of Meng’s Kitchen
Ricky Ly: If you had to choose one ingredient to cook with for the rest of your life, what would it be and why?
Chef AJ: I have to say “Garlic” because Garlic makes food smell and taste better.
What’s the most important lesson you’ve learned as a chef that you wish someone had told you when you first started?
It’s one of a Hardest job, long hours, intense labor and sometimes is underappreciated.
If you could only eat one cuisine for the rest of your life, which one would it be and why
Thai Cuisine for sure, because I was born and raised in Thailand.
What’s the most popular dish at your restaurant and why do you think it’s so popular?
Hainan Chicken & Rice. Because of Fragrant Hainan Rice with Aroma of Fresh Ginger, Garlic and Pandan leaves, Topped with soft poached chicken combine with Thai style dipping sauce (a mixture of Fresh ginger, garlic, Thai chili peppers, soybean paste, sweet soy sauce and vinegar).
It’s my favorite dish – because I grew up eating it since I was 4 years old. My dad used to walk me to a kindergarten school but we always stopped to have Hainan chicken & rice for breakfast before we get to school.
What inspired you to become a chef and how did you get started in the culinary industry?
What inspired me is a love of food and love of cooking, I started as a dish washer and work my way up to prep cook position, then grill cook, lead cook and later as The Executive Chef for a total of 8 years.
How do you approach creating a menu for Meng’s Kitchen? What are the key factors you consider?
My menu approach is going toward Southeast asian home cook meals, and key factors are my customers.
Can you share any tips for home cooks who want to improve their culinary skills?
Keep Enjoying cooking and always keep an open mind, we’re learning something new everyday.
Meet Chef and Owner Eddie Nickell, the mastermind behind all of our menus at the iconic Bites & Bubbles restaurant in Orlando’s Mills 50.
While many may not be aware, Chef Eddie has an impressive background, having worked alongside some of the world’s most renowned chefs and restaurants throughout his career.
His culinary expertise extends beyond the regular offerings, as he also curates specialized Wine Dinners on a monthly basis in addition to flawlessly executing private dinner functions, leaving guests with unforgettable dining experiences.
What sets Chef Eddie apart is his unwavering commitment to freshness and quality. The menu changes frequently, and sometimes even daily, to ensure that only the freshest ingredients are used. Chef Eddie personally handpicks the ingredients each day, foregoing the convenience of buying in bulk for the sake of offering exceptional flavors.
We recently had the honor of interviewing Chef Eddie Nickell – read on below!
Tasty Chomps Interview with Chef Eddie Nickell of Bites & Bubbles
Ricky Ly: What dish are you most proud of creating?
Chef Eddie Nickell: It’s quite difficult for me to pick just one dish as my proudest signature creation in the kitchen since my menu constantly changes. Every day, I draw inspiration from the freshest ingredients available, which leads me to create new dishes that reflect my current passions. As a result, tomorrow’s menu will always be an exciting new adventure for me. If you happen to spot something you like on the menu, I encourage you to order it because it may not be available the next day.
I often receive requests from diners who have enjoyed my past creations, and some have even asked for my recipes. In response to these requests, I am currently working on a cookbook that will feature many of my signature dishes, as well as stories from my childhood and culinary career. Stay tuned for more updates on the progress of the book!
Can you share a story about a memorable meal you prepared?
One meal that really stands out in my memory is a “Family Gathering” that we had lakeside with our chosen family from the restaurant industry. We started the evening with fun games and shared stories while sipping on Peach Daiquiris. Throughout the evening, we enjoyed an assortment of cheeses as a perfect complement to the meal. For the main course, I grilled some mouth-watering filet mignon, succulent lobster tails, and these gorgeous giant shrimp that I tequila grilled. I also served my grandmother’s delicious homemade potato salad recipe. We wrapped up the night with a campfire and made S’mores while sipping on a nightcap of bourbon.
How do you come up with new menu ideas?
Thomas Keller’s famous quote, “A recipe has no soul. You, as the cook, must bring soul to the recipe,” resonates deeply with me. Cooking is not just a mechanical process of following instructions; it’s an art that requires passion and creativity. For me, cooking is a labor of love, and I always strive to infuse my dishes with soul.
When I cook, I want my food not only to look appetizing but to taste amazing. Flavor is paramount, and I’m not afraid to err on the side of boldness and complexity to achieve it. My ultimate goal is to create dishes that not only satisfy hunger but also stir emotions and evoke memories.
Pork Belly – Pork belly, polenta, pepper jam, fried egg sunny side u
What’s your favorite ingredient to work with and why?
It’s difficult to pick just one favorite ingredient as there are so many that are essential in any kitchen and can elevate almost any dish. Here are five ingredients that immediately come to mind as must-haves:
• Butter, which adds richness and flavor to dishes and is a common ingredient in sauces and other recipes.
• Garlic, a staple in many cuisines known for its pungent flavor and aroma. It can be used in a variety of dishes, from soups and stews to sauces and marinades.
• Olive oil, a healthy fat that is a staple in Mediterranean cuisine and can be used for cooking, drizzling over salads or pasta, or as a dip for bread.
• Citrus, including lemons, limes, and oranges, are popular in cooking and can add brightness and acidity to dishes while balancing out rich or heavy flavors.
• Fresh herbs like basil, rosemary, thyme, and parsley, which add flavor and aroma to dishes and can be used in a variety of recipes, from marinades to dressings to sauces.
What’s the most important lesson you’ve learned as a chef?
Cooking is a never-ending journey of learning, experimentation, and refinement. There is always something new to discover, a new technique to master, or a new ingredient to work with. Chefs must continually challenge themselves and remain open to new ideas and approaches in order to grow and improve their skills.
Additionally, attention to detail, patience, and dedication are crucial qualities that any successful chef must possess.
How do you balance creativity with the demands of running a kitchen?
Balancing creativity with the demands of running a kitchen can be a challenge for chefs. On one hand, creativity is essential for developing new and innovative dishes that can set Bites & Bubbles apart from the competition. On the other hand, the demands of running a kitchen can be overwhelming, with the need to manage staff, maintain food quality and safety, and meet the expectations of customers.
To balance creativity with the demands of running the kitchen I have established a structured routine and process for menu development and kitchen management. This involves setting aside dedicated time for experimenting with new dishes, while also maintaining a focus on optimizing kitchen operations and ensuring consistency in food quality and service.
Another important aspect is effective communication and collaboration with kitchen staff. By involving the team in the creative process, I encourage my team to bring new ideas and perspectives to the table, which can lead to more innovative and exciting dishes. By working together as a cohesive unit, we can strike a balance between creativity and efficiency, resulting in a successful and thriving kitchen.
Can you share some tips for home cooks on how to improve their cooking skills?
Start with the basics. Begin by mastering the foundational cooking techniques such as sautéing, roasting, boiling, and grilling. These techniques will give you a solid foundation to build on and help you tackle more complex recipes in the future.
Follow recipes, start by following recipes from reputable sources. Pay attention to the ingredients, measurements, and instructions, and follow them closely. As you become more comfortable in the kitchen, you can start experimenting with variations and substitutions.
Invest in quality tools, good tools make cooking easier and more enjoyable. Invest in quality knives, pots, and pans that will last for years and make cooking more efficient.
Taste as you go! Taste your food as you cook and adjust the seasoning as needed. This will help you develop your palate and learn how different ingredients work together.
Don’t be afraid to fail, cooking is a process of trial and error, and even the best chefs make mistakes. Don’t be discouraged if a dish doesn’t turn out perfectly – learn from your mistakes and keep trying.
Learn from others, take a cooking class, watch cooking shows, or cook with friends and family who have more experience. You can learn a lot from others and gain new ideas and perspectives.
Finally, practice, practice, practice! The more you cook, the better you’ll get. Don’t be afraid to cook the same dish multiple times until you get it right and keep challenging yourself with new recipes and techniques.
What’s your favorite food memory from childhood?
My passion for cooking was ignited by my Grandma Della, who was always in the kitchen surrounded by recipe cards and well-worn cookbooks. When I was just a young child, I would watch her intently as she cooked, and one day she called me over and said, “If you’re going to watch, then you’re going to learn something! Come here and help me!” Some of my fondest childhood memories were spent in the kitchen with Grandma Della.
She taught me about the nuances of flavors and to never be afraid of experimenting with them. She would show me a recipe, and then encourage me to put my own spin on it. Though not all of my attempts were successful, she always urged me to try new things. She cooked with an abundance of love, and the meals she prepared were a tangible way for her to express her affection for family and friends.
I have carried her lessons with me throughout my life, and I take great pleasure in cooking for others. To me, it is a labor of love.
How do you incorporate sustainability and ethical practices into your cooking?
I have been a member of the Monterey Bay Aquarium Seafood Watch program for several years now. The program is backed by over two decades of experience in the seafood industry, and it is dedicated to providing valuable information on how to locate and sell sustainable seafood.
Through the Monterey Bay Aquarium Seafood Watch program, both consumers and restaurants are empowered to make informed choices when it comes to selecting seafood that is sourced through environmentally friendly and ethical fishing or farming practices.
It is alarming to see that many fish species that we frequently consume are facing challenges due to the harmful effects of destructive fishing and farming practices. However, by making responsible seafood choices, we can play an active role in protecting the health of our oceans, both for present and future generations.
What’s your favorite dish to make for family and friends outside of work?
When I am not working, I love to prepare pot roast with root vegetables for my loved ones, accompanied by a refreshing green salad dressed with a homemade mustard and apple vinaigrette. It’s definitely one of my go-to dishes because it reminds me of my Grandma Della!
Thank you Chef Eddie for chatting with us!
Upcoming Event – Bites & Bubbles will be hosting their next wine dinner on July 13th in honor of Bastille day.
Indulge in an exquisite evening at Bites & Bubbles as we celebrate Bastille Day on Thursday, July 13th. Prepare to be transported to the enchanting world of French cuisine as Chef Eddie and his skilled culinary team curate a mesmerizing four-course dinner, expertly paired with exceptional wines. Immerse yourself in the flavors and elegance of France, as each dish is thoughtfully crafted to captivate your palate. This unforgettable experience, priced at $125 per person, all inclusive, promises to be an extraordinary celebration. Don’t miss your chance to be part of this remarkable event—book your spot now for Thursday, July 13th – https://www.bitesbubbles.com/bastille-day
*Menu Subject to Change
Reception
French 75
First Course
Pâté with Goose – Pâté with Goose foie, goose liver added to our pâté recipe, French baguette, cornichons, grain mustard
Wine Pairing: Domaine de Vaufuget, Vouvray Reserve, Chenin Blanc, Loire Valley, France
Tartini Pizzeria & Spaghetteria – the Italian restaurant known for wood-fired pizza and flaming cheese pasta dishes led by owners Oleksandr Nechyporenko and owner/chef Alvaro Ramirez – alongside wife Mabel – continue to serve up a taste of Italy at their south Orlando restaurant.
Both immigrants to America, Chef Alvaro and Oleksandr express gratitude to guests for the opportunity to showcase their service and skills, create delectable food, and share the best that Tartini’s has to offer.
Looking to the future, Chef Alvaro has exciting plans for the menu at Tartini’s including “Wood-fired Specialties,” which will feature innovative dishes cooked inside their oven. Additionally, vegetarian options, appetizers, and pastas are being introduced to further expand the culinary offerings.
We dropped by recently to check out some of their latest offerings as well as classic Tartini favorites.
New and Classic Dishes To Try at Tartini
Manicotti
Stuffed with chicken, roasted tomatoes, basil pesto and ricotta cheese
Pearl Of The Ocean
Creamy seafood risotto with shrimp, squid and mussels with fresh parsley
Ratatouille
Medley of vegetables, including tomatoes, eggplant, zucchini, bell peppers, onions, and garlic, cooked together with herbs and spices.
Pesto Pasta with Fresh Mozzarella
Cartoccio Pasta
Chicken, beef or shrimp, mixed vegetables, mushrooms and Italian herbs
For those unfamiliar with “cartoccio”, it is an Italian cooking technique that involves baking or steaming food inside a parchment paper or aluminum foil pouch. The term “cartaccio” comes from the Italian word “carta,” meaning paper. This method is commonly used for cooking fish, seafood, vegetables, or even pasta.
The pouch is placed in the oven or on a grill, allowing the food to cook gently and evenly. The enclosed environment helps to lock in the flavors and juices, resulting in a moist and flavorful final dish.
When the cartaccio is ready to be served, it is often presented to diners still in the pouch. The pouch is carefully opened at the table, releasing the aromatic steam and revealing the beautifully cooked contents. It is a popular technique in Italian cuisine, particularly in regions like Campania and Sicily, where it is often used to prepare seafood dishes showcasing the region’s abundant fresh catches.
Here at Tartini’s the Cartoccio comes prepared in the shape of a beautiful steaming swan! Definitely a must try!
Located at 6321 Hansel Avenue, Orlando, Tartini Pizzeria and Spaghetteria is a must-visit destination for Italian cuisine enthusiasts. The restaurant operates Tuesday through Sunday. To ensure a spot at this popular establishment, reservations are highly recommended, particularly for parties of six or more.
Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress, has introduced Kat Gallardo as its new mixologist to lead the restaurant’s innovative beverage program. She will be responsible for curating the signature cocktail menu drawing inspiration from local Florida ingredients and other tropical flavors that drive the restaurant’s theme.
Drawing upon her more than a decade of experience, Gallardo is already developing new cocktails to pair perfectly with dishes from the Four Flamingos kitchen. A common ingredient guests can expect to find in her creations is citrus, which complements most spirits. She says cocktails should be fun and taste great – a balance Four Flamingos prides itself on.
“Four Flamingos’ dinner menu is the most impeccable menu I have ever worked with,” Gallardo said. “The goal is the dinner menu and the cocktail menu working harmoniously together like a symphony.”
Gallardo joins an award-winning team, consistently recognized for its excellence in food, service and cocktails with titles of “best seafood in Orlando” and “hottest restaurant in Orlando.”
Gallardo graduated from the University of Central Florida in 2016 and earned her certification in Hospitality & Tourism Management in 2020.
Tasty Chomps Q&A from Kat Gallardo, mixologist at Four Flamingos: A Richard Blais Florida Kitchen
Ricky Ly: What inspired you to become a mixologist?
Kat Gallardo: Throughout my career in hospitality, I found my passion behind the bar. Experimenting and playing around with the different ingredients created a fun atmosphere. What really won me over was the history of spirits and how they were used for medicinal purposes before any other application.
Learning about the process of distilling, the history of how this spirit came about or why this glass is shaped the way it is – it all serves a purpose and there’s so much to learn.
Can you tell me about your favorite Four Flamingos cocktail creation and what makes it unique?
That’s a hard one, it’s like choosing a favorite child! I’ll have to give credit to the first cocktail I made that we added to the menu, which is the Flamingo Barraquito.
It’s a dessert cocktail with layers comprised of condensed milk, Licor 43, espresso and topped with our house-made coconut foam and smoked sea salt.
What makes the cocktail unique is the guest can control the sweetness by how much they mix in the bottom layer of the condensed milk, providing an individualized experience.
How do you approach the process of creating new and innovative cocktails?
I ask myself questions like: What produce is in season? What liquor are we replacing on the menu? How can I make this unique? Then, my favorite part of the process is the recipe development because you never know what’s going to work until you try it!
Involving the team during the process has been so much fun. Receiving their personal and professional feedback is so important, I couldn’t ask for a better scenario.
Can you share any tips or techniques for home bartenders looking to improve their cocktail-making skills?
I highlight recommend making your own infusions and liqueurs! It may seem daunting but the process of infusing is so easy that anyone could do it. Look up classic combinations or experiment and get weird on your own.
Just takes a bottle of base spirit, pack of fruit/herbs and some time. It makes for a pretty great gift as well!
What are some emerging trends or popular flavors you’ve noticed in the cocktail industry recently?
The clarified milk punch has made a resurgence, and I am here for it! Clarification dates all the way back to the 1700s and there’s even a recipe written by Benjamin Franklin. Clarified milk punch is essentially making any cocktail clear by removing the color and cloudiness.
Take your base cocktail – by adding milk, the proteins will coagulate and form curds. While the cocktail is getting strained, the curdled milk will act as a filtration system, resulting in a clear cocktail. The process sounds weird but it works and it’s really cool! Not only does it make the drink clear, but it gives the smoothest finish to any cocktail.
For anyone who could never enjoy a Negroni, try this method. It removes the harsh, bitter and medicinal notes through the clarification process.
Are there any classic cocktail recipes that you believe every aspiring mixologist should master?
If there is one cocktail anyone should master, it has to be the Old Fashioned. As classic as it is controversial, there are an endless number of variations and opinions on the matter. I’ll never forget one of the first Old Fashioneds I ever made that got denied and returned immediately.
The drink never made it in his hand once I put a splash of club soda in it, completely ruining the cocktail. Embarrassing to say the least, but I can say after all these years, I haven’t had an old fashioned returned since.
Can you share any stories or anecdotes from your experience as a mixologist that have stood out to you?
One of my favorite parts of my position is creating that unique and whimsical experience for the guest. There are times where the cocktails on the menu aren’t to their liking or there’s an allergy restriction or even someone who just wants to be at the bar and order a mocktail.
I love creating something new and on-the-spot just for them, and in turn, the guest feels special. I want my bar to have a welcoming energy where people aren’t afraid to ask what they want.
Do you have any signature cocktails that have become customer favorites?
One of the newest additions, Summer Thyme, is showing to be a fan favorite! It’s selling just as well as the original staples and the guests absolutely love it. Summer Thyme is the perfect summer cocktail, light and refreshing with strawberry infused vodka, limoncello made in-house and a hint of thyme. It brings me back when I was a kid, eating those strawberry Italian ice in the little white cup with the wooden spoon!
Visit Four Flamingos soon to try these fantastic cocktails by Kat and the team.
Thank you Kat for chatting with us!! PS GO KNIGHTS!
About Hyatt Regency Grand Cypress
The award-winning 1,500-acre Hyatt Regency Grand Cypress is located adjacent to Walt Disney World and close to Universal Orlando and SeaWorld Orlando with a host of amenities and activities, including a full-service Marilyn Monroe Spa and Jack Nicklaus-designed golf. Located along the 1,000 feet of white sandy beach of the private Lake Windsong, the free-flowing lagoon pool boasts 12 waterfalls, two whirlpools, water slide tower pavilion, children’s rock-climbing stations, interactive water jet splash zone, walking paths and expansive, wrap-around sundecks. These features complement the resort’s favorite activities, including a s’mores pit, beach volleyball, tether ball, watersports and marked jogging, walking and biking trails.
Get ready for a fiesta of flavors as Kavas Tacos + Tequila, the latest venture from the renowned Meraki Food Group (which includes Taverna Opa Orlando and Tapa Toro), recently opened its doors at Pointe Orlando.
We got a chance to have a first look inside the stylish new Mexican restaurant as well as highlights for some of their signature dishes – read on for more!
“We’re thrilled to bring the Kavas experience to International Drive and share our love for Mexican cuisine with the vibrant Orlando community,” said Katerina Coumbaros, co-owner of Kavas Tacos + Tequila. “We’ve poured our hearts into creating a restaurant that combines fantastic food, top-notch entertainment, and a lively atmosphere. Our goal is to provide a perfect blend of flavors and fun, allowing guests to immerse themselves in the true spirit of Mexican culture!”
Kavas Tacos + Tequila offers a menu inspired by the lively street food of Mexico City, infusing traditional Tex-Mex classics with playful twists.
Guests can embark on a culinary journey with a variety of tantalizing dishes. Start the feast with mouthwatering options like Shrimp Coctel and Ceviche, available in both pescado and vegan styles. Indulge in antojitos such as Classic Street Corn and Black Bean Empañadas before diving into savory delights like Classic Guacamole and Queso Fundido. The menu also features an array of fajitas, including the Surf & Turf, and main plates like Mezcal Mango Salmon and Chimichangas.
For those seeking a true taco extravaganza, the 3-Foot Taco Board steals the show, allowing guests to savor 12 of their favorite tacos.
Vegetarian and vegan options, as well as delectable desserts like Coconut Tres Leches and Flaming S’mores Tacos, complete the culinary journey. Diners can enjoy their meals a la carte or in a family-style setting.
To complement the exquisite dishes, Kavas Tacos + Tequila presents a bar that boasts an impressive selection of over 150 tequilas, along with imported and local wines and spirits.
The bar’s mixologists have crafted a range of specialty cocktails and mocktails, including the Un Poco Coco, Saint Kavas, and Mexican Spritz Tree. Non-alcoholic beverages like Horchata and Agua Frescas are also available to satisfy all tastes.
St Kavas Cocktail: Tanteo Habanero Tequila, Passionfruit Puree, Agave, Edible Shimmer, Flaming Lime
Step into Kavas Tacos + Tequila, and you’ll find yourself immersed in the vibrant colors and lively atmosphere inspired by the heart of Mexico City. The restaurant’s interior, designed by the esteemed Tina Marie Interior Design, showcases authentic Mexican fabrics, alebrijes, and cacti, transporting guests to a world of cultural richness.
The venue offers multiple private dining rooms and event spaces named after Mexican legends like Frida Kahlo and Selena, perfect for hosting memorable gatherings. Additionally, catering services for all occasions and take-out options are available.
As the sun sets, Kavas Tacos + Tequila truly comes alive with captivating live music and mesmerizing fire shows (starting at 7pm) that will make your evening unforgettable. Dance the night away and immerse yourself in the vibrant energy of this modern Mexican hotspot.
Kavas Tacos + Tequila, located at Pointe Orlando (9101 International Drive, Suite 1198, Orlando, Florida.
Top Dishes to Try at Kavas Tacos + Tequila
Chips and Guacamole
Quesabirria Tacos
Grilled Street Corn: Aioli, Cotija Cheese, Lime, Tajín, on the Cob
Ahi Tuna Tostadas
3-Foot Taco Board (A Dozen Tacos): 4 Grilled Chicken, 4 Carne Asada, 4 School Taco
If you have been following social media recently, you may have noticed a certain celebrity has been visiting us here in Orlando.
Philip Rosenthal is an American television writer and producer who is the creator, writer, and executive producer of the CBS sitcom Everybody Loves Raymond (1996–2005). In recent years, he has presented food and travel documentaries I’ll Have What Phil’s Having on PBS and Somebody Feed Phil on Netflix. Phil travels the world and explores different cultures one bite at a time, often with childlike wonder and curiosity about different cultures, with food serving as the entry point for deeper understanding and connection.
In January 2023, the show was renewed for a seventh season – with Orlando as one of its destinations.
Some of the places he visited include: East End Market, Sampaguita, Crocante, and Tien Hung Market’s Banh Mi Boy in Orlando’s Mills 50 District, to name a few…and I was honored to be a guest host for his visit to Banh Mi Boy, sharing a delicious bite of Crispy Roast Pork Belly (HEO QUAY) Banh Mi sandwich while discussing the history of Orlando’s Vietnamese American community and sharing the great work that Second Harvest Food Bank of Central Florida does in our community.
Stay tuned for the premiere to find out what Orlando fed Phil here while he was in town this coming January 2024 on Netflix!
Sad news to share – Chris Christini (Christakos), owner and founder of Christini’s Ristorante Italiano, has passed after a long battle with cancer. In 2019, we had the honor of interviewing Mr. Chris Christini on the 35th anniversary of the founding of Christini’s in Orlando. He will be dearly missed – our prayers and thoughts are with his family and friends here in Orlando and around the world.
The restaurant posted the below on social media:
“On June 23rd, we lost the one and only Chris Christini (Chris Christakos). He battled fiercely and bravely for years with cancer and will be remembered for his tenacity, his passion and his legendary quest for perfection. He is survived by his wife Helen, and daughters Caty and Elli and his beloved grandchildren and extended family and will be missed greatly by all who knew him. Christinis will continue with his same standards of excellence and hospitality.
The details for his memorial service are as follows:
Where:
Holy Trinity Greek Orthodox Church of Greater Orlando
1217 Trinity Woods Ln, Maitland, FL 32751
When:
The viewing is on June 27th and the funeral will be June 28th.
Tuesday 5-7 pm viewing
Wednesday 10 am funeral
Vinzo’s Italian Grill and Pizzeria is a testament to the enduring love affair between Orlando’s food lovers and the exquisite flavors of Italy.
I had the pleasure of sitting down with Vinny Essa, the owner and founder behind Vinzo’s, as he shared his inspiring journey, mouthwatering creations, and his vision for the future.
Mr. Vinny Essa is a restaurateur with an extensive 24+ years in Italian/Pizza experience and as an owner/operator for 21 years of them.
Since 2005, he has owned/operated numerous restaurants in Central Florida including: Italian Village Pizza, Café Paisano, Vinzo’s, and Vincent’s of Mount Dora.
From Humble Beginnings
Mr. Essa with a passion for both cooking and business, embarked on his culinary journey at his uncle’s restaurant. What started as a side job soon transformed into a lifelong love affair with the art of Italian cuisine. Vinny’s dedication to honing his skills – including getting an accounting degree from UCF in 2010 – eventually led him to become an owner/operator, driving his success in multiple locations throughout the years.
Meat Amante Pasta – Your choice of pasta with homemade bolognese meat sauce with a touch of cream, meatballs and Italian sausage
Flavors from Family
Vinzo’s Italian Restaurant stands apart by meticulously preserving the authenticity of Italian recipes. While many recipes have been inherited from Vinny’s family, he also adds his own innovative twists to make them stand out from the crowd. Vinny firmly believes that the quality of ingredients is paramount, and he spares no expense to ensure his customers enjoy the finest flavors. His philosophy is simple: the best ingredients not only satisfy but also captivate the discerning palates of his guests.
Favorite Dishes at Vinzo’s
His favorite Italian dish to prepare is the Salmon Valentino, an originally Valentines day special that became an instant sensation. It combines the major taste groups: Fat – Salt – Sweet – and Acid, making it a perfectly balanced dish.
Vinzo’s Italian Classic Pizza – Plum tomatoes, pesto sauce, Parmesan and mozzarella cheese
Their menu has a healthy mix of Pizza-Pasta-Subs and salads, but especially focus on pizza since that’s what they are well known for.
While their pizza remains a customer favorite, with signature pies like Margaretta Pizza, Mediterranean Pizza, and the delectable Masterpiece, their offerings extend far beyond. Pasta enthusiasts rave about dishes like Salmon Valentino, Cajun Chicken Pasta, and the timeless Eggplant Parmesan. And for those seeking a delectable start to their meal, Vinzo’s Dip and Calamari E-pepe are appetizers that never fail to impress.
Shrimp & Lobster Ravioli – Ravioli stuffed with shrimp and lobster served in our homemade lobster cream sauce
From the Kitchen to the Community
During the trying times of the COVID-19 pandemic, Vinzo’s took the initiative to launch the “Feed the Nurses” campaign, collecting donations from the community and matching it and providing lunches and dinners to the nurses in most of central Florida hospitals.
The response was overwhelming, showcasing the power of unity and compassion during difficult times.
The Italian Tradition Lives on at Vinzo’s
When discussing the future, Vinny emphasizes the evolving nature of Italian cuisine and the need for efficiency without compromising quality. With every dish they create, they strive to strike the perfect balance between honoring their Italian roots and catering to contemporary palates.
Meat Lovers Pizza
VINZO’S ITALIAN GRILL & PIZZERIA
1006 State Road 436
Casselberry, FL 32707
(407) 331-9090
Monday: 11:00 am – 9:00 pm
Tuesday: Closed
Wednesday – Sunday: 11:00 am – 9:00 pm
World-renowned Japanese chef Masaharu Morimoto’s new sushi competition show – Morimoto’s Sushi Master – premiered on June 16, 2023, on The Roku Channel.
And, one of Orlando’s very own – chef MIchael Collantes of Soseki modern omakase in Winter Park, FL – is a part of the competition!
The show tests the sushi skills and abilities of eight expert chefs, with Masaharu Morimoto, J. Kenji-Alt and Dakota Weiss as the leading judges.
Challenges include everything from butchering whole fish and conveyor belt sushi to a full omakase service and more – all for a chance to win the $25,000 cash prize and the prestigious title of Sushi Master.
Morimoto’s Sushi Master is the first-ever cooking competition series focused on sushi – all six episodes are available to stream for free via The Roku Channel now.
Cheer on Soseki chef Michael Collantes and see how far he makes it!
Michael Collantes is a Filipino-American chef and an Orlando native who is driven by the local ingredients of Central Florida and influenced by his impressive repertoire of culinary experiences.
Throughout his decades-long career, he has worked under the tutelage of some of the country’s most celebrated chefs, including Wolfgang Puck, Joel Robuchon, Eric Ripert, Masa Takayama, and Jen Carroll.
Today, he is the Head Chef and Owner of Soseki, a one Michelin star modern omakase restaurant located in his hometown of Winter Park, FL. Collantes also serves as the Culinary Director for the MM Member’s Club at Ava Winter Park and Mila Miami – and, in his free time, he co-hosts Diaries of a Master Sushi Chef on YouTube, as well as his hospitality-focused podcast, 86 The Podcast. Collantes is also a contestant on Season 1 of Morimoto’s Sushi Masters, which airs on June 16, 2023 on Roku.
Tasty Chomps Interview with Chef Mike Collantes, Soseki
Ricky Ly, Tasty Chomps: How did you become interested in sushi and Japanese cuisine?
Chef Mike Collantes: My interest in sushi and Japanese cuisine came from watching late night episodes of Iron Chef in the early 2000s. Right out of culinary school at Valencia. I had the opportunity to join the sushi team at Wolfgang Puck in Downtown Disney Orlando. It was so different and unique from the rest of the restaurant that I wanted to be a part of it.
What kind of preparation or training did you undergo to become proficient in making sushi?
I trained at Wolfgang Puck for a little under four years. I also trained at the original Rangetsu in Orlando where I learned more about traditional Japanese cuisine. The biggest opportunity came from working as executive chef at Bar Masa in the Aria Casino in Las Vegas.
Have you participated in any other culinary competitions before? If so, how did those experiences shape your approach to this sushi competition?
I have participated in small competitions throughout my career, but nothing of this magnitude or tournament style. I really wanted to showcase what we have been doing at Soseki for the past year, so a lot of the inspiration came from my past, working with amazing chefs and the creations we’ve made at the restaurant. I wanted to take an open approach, utilizing the best ingredients we had each day of the competition to create something new.
Are there any particular sushi ingredients or flavor combinations that you enjoy working with or that you think will impress the judges?
For sure, the rice vinegar I brought. It is the same rice vinegar we use at Soseki and has been aging since we opened in 2021. I just wish there was more opportunity to showcase sushi rice operations during the competition.
What are some of the biggest challenges you anticipate facing in this sushi competition, and how do you plan to overcome them?
The biggest challenge for me was time. While it is just fish and rice, it takes years to learn how to master that. So, playing by the rules of the game and trying to keep the integrity of sushi was tough.
Can you give us a glimpse into your strategy for the competition? What will be your main focus or signature style?
My goal was to work each individual challenge for what it is and not have a preconceived objective. If they want dessert, I’ll give them dessert. If they want baked sushi, I’ll give them baked sushi. My main focus was showcasing the technical skills I have in sushi preparation.
What was it like working with / in front of Chef Morimoto?
Chef Morimoto is a chef I have looked up to for much of my career and is considered one of the best sushi chefs in the world. Nervousness is an understatement, but I wanted to create my sushi from the heart, not replicate or try to impress him.
Lastly, what are your overall goals and aspirations in participating in this sushi competition?
The main goal for this competition – which I took very seriously – was to compete at a high level and really exhibit the craft of sushi making. I wanted to push the boundaries of sushi, showing that there is more to sushi in America than spicy mayo and eel sauce.
Photo Credit: Images courtesy of Soseki and Fernando Delgado / 86Media
– Smashburger 3-Cheese Melt with provolone, cheddar and Monterey Jack, grilled onions & peppers on garlic toast
– Deep South with house slaw, pickles, house pimento cheese and fried green tomato
Visit soon!
Italian Hot Beef Sandwich
Cioppino: Seafood Stew
Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings
Impossible Buffalo Chicken Tenders
Orange Cardamom Wings
Spicy Kazan Roll – Crab, Shrimp, Scallops, Tuna, Fireball Sauce
Wagyu Strip Loin With Kimchi Fried Rice & Steamed Dumplings (+$47 additional charge)
Black Sea Bass – Romanesco, Creamy Red Quinoa, Squash-Yogurt Purée, Charred Onion Butter, Citrus Agrodolce
Citrus Crème Brülee
Valrhona Chocolate Ganache Torte
Peanut And Banana Torte
Cured Local Catch
Garden Salad
Seasonal Vegetables
Dayboat Catch
Peaches | Camerlized Honey Phillo
Bucatini alla Enzo
Enzo’s On The Lake
1. Hainan Chicken & Rice
2. Chicken Kutsu Curry
4. Biryani Chicken & Rice
5. Laab Fried Chicken
6. Combo Chinese BBQ Pork & Crispy Pork Noodle Bowl
7. Chicken Broth w/ Winter Squash topped with Cilantro and Scallions.
