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

Ricky Ly

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Nov 23, 2014

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

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

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

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

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

Swan and Dolphin Executive Chef Robert J. Ciborowski – Orlando Chef’s Spotlight Series

Ricky Ly

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Nov 21, 2014

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Swan and Dolphin Executive Chef Robert J. Ciborowski – Orlando Chef’s Spotlight Series

Walt Disney World’s Swan and Dolphin Executive Chef Robert J. Ciborowski graduated from the California Culinary Academy in San Francisco and began his career in Los Angeles before traveling for positions as far away as Japan, Hawaii and the Bahamas.

Before coming to the Swan and Dolphin, he most recently held executive chef positions at Mantra Restaurant in Palo Alto, Calif., and with the Kapalua Land Company in Maui, Hawaii.

We interviewed him recently for our Orlando Chef’s Spotlight series to find out more about him and new happenings at the Swan and Dolphin.

Chef Robert was born and raised in southern California alongside his two brothers and sister. His father was an officer in the Marine Corps, but his family was fortunate that he didn’t move have around a lot.

Chef Robert told us, “My mother also worked so my grandmother helped raise us. She came here from Italy and spent a lot of time teaching us how to make fresh gnocchi, ravioli and pastas. Growing up in an Italian household, the kitchen was the heart of the house. It’s a big influence on who I’ve become.”

What are some of your favorite dishes on the menus at the hotel?

I love so many of the different items we make, so it’s hard to choose just one. Here are my favorites from each of our signature restaurants:

Kimonos – Dragon Roll (Giant Crispy Shrimp and Tuna)
Il Mulino New York Trattoria – Costoletta di Vitello Milanese (Veal Milanese)
Shula’s Steak House – 22 oz. Cowboy Ribeye
Todd English’s bluezoo – Yellowfin Tuna Tartare
Cib’s Smokehouse – Handcrafted Bacon

What are you planning for the coming fall and winter season?

You shouldn’t be eating a tomato in the middle of winter. Yeah, you can get tomatoes from the southern hemisphere, but why fly them in when you can get something that’s locally grown? With any menu change, our goal is to use ingredients that are indigenous to that time of year and incorporate them into the scope of what we already do in the food and beverage department, from restaurants to banquets.

Where do you dine when not at the Swan and Dolphin?

I love gourmet food, but I also enjoy authentic, rustic-style food. It’s more about what I want to eat, rather than where I eat. If I’m looking for a hotdog, then I try to go to a place that makes a really good hotdog. I am very particular – if I’m paying for food, then I want it to be good.

My family and I go to Cask & Larder every year for Father’s Day and I also enjoy Hillstone for the view. Some of my other favorites include Prato, Luma and Ravenous Pig.

Executive Chef Robert Ciborowski on line

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

My family is very important to me –my brothers and sister, my parents, wife and son. I think you’re a better chef when you can balance your home life and professional life. If you don’t, then one of them will suffer. I’m a firm believer in making sure my team and the staff here is able to take some time away from work to become a better husband, wife, son, etc.

One of my favorite places to live was Napa Valley. The Napa region has the ideal climate for growing vegetables and its proximity to the water makes it a great place to source local fish.

As a kid and even now as a chef, I hate being dirty. I know it sounds weird, but I don’t like having dirty clothes.

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

Every time someone had a birthday, we were allowed to ask for our favorite meal. I always asked for homemade pizza. I also loved my mom’s beef stew.

Norman’s Tribute to Charlie Trotter – Saturday December 13, 2014

Ricky Ly

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Nov 20, 2014

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Saturday, December 13, 2014
7:00 pm – 10:00 pm

NORMAN’S is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs, as well as culinary stations by Chef Norman and his team.

The event will also feature a silent auction to benefit The Trotter Project. Chef Charlie Trotter’s vision and
values inspired thousands of alumni, guests, family and friends. In the spirit of giving back, The Trotter Project is creating a series of charitable initiatives and programs centered around the culinary arts, service, education and excellence.

Guest chefs include:
Chefs James and Julie Petrakis, The Ravenous Pig and Cask & Larder
Chef Hari Pulapaka, Cress Restaurant
Chef Greg Baker, The Refinery
Chef Scott Hunnell, Victoria & Albert’s
Chef Brandon McGlammery, Luma on Park and Prato
Chef Timothy Keating, Flying Fish Café
Chef Greg Richie, Cityfish Restaurant
Chef Ryan Vargas, Tchoup Chop
Chef John Rivers, 4 Rivers and The Coop
Chef Kathleen Blake, The Rusty Spoon
Chef Kevin Fonzo, K Wine Bar
Chef Jerome Bocuse, Les Chefs de France and Le Bistro de Paris, Epcot
Chef David Serus, The Ritz-Carlton Orlando, Grande Lakes
Chef Stephane Cheramy, The Ritz-Carlton Orlando, Grande Lakes

Sommeliers will be pairing wines accordingly.

Event is $200 per person, plus tax and gratuity. Reserve your space by calling (407) 393-4333.

Recipe: Caramelized Banana Napoleon at Flying Fish Cafe – Disney’s Boardwalk

Ricky Ly

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Nov 18, 2014

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Recipe: Caramelized Banana Napoleon at Flying Fish Cafe – Disney’s Boardwalk

Led by James Beard Award nominated Chef Tim Keating, The Flying Fish Cafe on Disney’s Boardwalk features “New American” cuisine with an emphasis on uber-fresh ingredients, seafood and steak specialties such as the potato-wrapped red snapper, crispy crab cakes and char-crusted strip steak.

Chef Tim Keating of The Flying Fish Cafe

One of our absolute most favorite desserts is the caramelized banana napoleon, a decadent dessert made with layers of crispy phyllo dough, banana mousse, and creme brulee custard.

Chef Keating and the Disney team has graciously shared with us the recipe for the very popular caramelized banana napoleon below:

Caramelized Banana Napoleon at Flying Fish Cafe – Disney’s Boardwalk

Serves 8

Phyllo Pastry
15 sheets frozen phyllo dough, thawed overnight in the refrigerator
4 tablespoons (1/2 stick) unsalted butter, melted
Confectioners’ sugar

Crème Brûlée Custard
1 quart heavy cream
1 cup sugar
12 egg yolks
1 vanilla bean, split lengthwise and scraped, seeds reserved

Banana Mousse
1 1/2 cups white chocolate chips
3 egg yolks
1/2 teaspoon powdered gelatin
1/4 cup banana liqueur
2 cups heavy cream
3/4 cup mashed ripe banana

Assembly
Banana slices
Confectioners’ sugar
Chocolate shavings

For phyllo pastry:
1. Preheat oven to 350°F
2. Brush one sheet phyllo with melted butter, top with a second sheet, bush with butter, and repeat with a third sheet. Place a fourth sheet on top, brush with butter and lightly dust with confectioners’ sugar. Repeat process with fifth sheet. Cut into 8 equal rectangles.
3. Repeat process twice more with remaining phyllo sheets, creating a stack of 5 at a time.
4. Turn a sheet pan upside down and cover with parchment paper. Place the squares on the prepared sheet. Cover with another sheet of parchment paper and top with another sheet pan to firmly press the squares while they bake.
5. Bake 10 minutes. Lower oven temperature to 180°F and bake another 10 minutes or until squares are lightly golden brown.

For crème brûlée custard:
1. Preheat oven to 300°F.
2. Whisk together cream, sugar, egg yolks, and vanilla bean seeds in a large bowl. Pour into an 8×8-inch square baking pan. Place the pan inside a larger roasting pan. Place both pans on the middle rack of the oven. Pour water into larger pans until it reaches halfway up sides of smaller pan.
3. Bake 60 to 70 minutes, until sides of custard are set but center still jiggles slightly. Cool to room temperature. Press a layer of plastic wrap directly onto surface of custard and refrigerate overnight.
4. Cut into 8 rectangles.

For banana mousse:
1. Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
2. Sprinkle gelatin over banana liqueur in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin into liqueur.
3. Beat egg yolks in the bowl of an electric mixer until light yellow in color.
4. Add liqueur mixture to egg yolks, beating well to combine. Add white chocolate beating well to combine. Set aside until cooled to room temperature.
5. Whip heavy cream to soft peaks, then gently fold into white chocolate mixture. Fold in banana purée.
6. Refrigerate at least 1 hour before serving.

To assemble:
1. Spoon banana mousse into a piping bag or a zip-top bag with one corner cut off. Pipe a small dot of mousse on each serving plate.
2. Top with a phyllo piece, then a piece of crème brûlée custard and another phyllo piece.
3. Top with a layer of banana mousse and sliced fresh bananas.
4. Top with a third phyllo piece and more banana mousse.
5. Garnish with confectioners’ sugar and chocolate shavings

This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.

Taste of the Holidays at Reunion Resort

Orlando

Katherine Nguyen

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Nov 14, 2014

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At Reunion Resort, we were invited to sample dishes from the four in-house restaurants and their holiday menus for Thanksgiving and Christmas. Dishes their chefs believed to represent their style in nature represented each restaurant. Before sitting down, we were welcomed by a cocktail hour on the balcony with White Cranberry Martinis for everyone as we mingled. It was a night of fun and laughter that brought us all together for a blissful evening.

Thanksgiving Special Menu in PDF
Christmas Eve and Day Special in PDF
New Year’s Eve Special in PDF

Eleven represented by Chef Etienne Jehl

Thanksgiving: Seared Duck Breast over Arugula Salad, Sweet Potato, Caramelized Pecans, and Raspberry Vinaigrette. The duck was gamey, but tender and dressed with sweet vinaigrette. The sweet potato strips were delicious and crispy without being burnt.

Christmas: Herb Lamb Chop with Rosemary Mint Jelly along with Fresh Gnocchi with Basil Cream Sauce. The lamb was very moist on the inside, but had a crunch from the crust. The “lamb” scent was appreciatively removed. The Gnocchi is thick and creamy with or without the subtle tasting sauce. This dish is one of my favorites even though I am not a person who fancies lamb.

The Clubhouse represented by Chef Bradley Holmes

Thanksgiving: Pork Loin with Wild Mushroom Confit. The mushrooms provide a welcomed earthy flavor to the dry pork loin. Although the pork was dry, the flavors were still nice with the smooth mashed potatoes.

Christmas: Winter Salad with Mixed Greens, Pached Pear, Candied Pecans, Herbed crusted Goat Cheese, Toasted Walnuts, and White Balsamic Vinaigrette. The salad is fresh with the spiced pears. The dressing is a little bitter, but isn’t too strong. The goat cheese is creamy and its herb crust was very effective.

Forte represented by Chef William McDonough

Thanksgiving: Grilled Linguica Sausage, White Bean Cake and Onion Rings. The bean cake was very salty, but creamy and melts in your mouth. The sausage is of Portuguese origin; it is smoky and drizzled with a sweet sauce. It is balanced out by a plain, yet sweet, onion ring.

Christmas: Pan Seared Grouper with Brown Rice Risotto, Ringer Cilantro Sauce and Citrus Salsa. This is a healthier dish of the night. The rice contains subtle flavors and provides a grainy texture to the smooth grouper. The grouper is well done, contains no fat and is fresh; it is highly recommended to be eaten with the sauce that makes the grouper delicious. Without the sauce, the grouper seems very dry.

Holiday Buffets

Thanksgiving: Smoked Tomato Shallow Bisque. It was a little spicy, which can help you get through a chilly Thanksgiving.

Thanksgiving: Sliced Buttermilk Brined Roasted Turkey with Stuffing. The Turkey is salty, but very moist, which means it was cooked correctly! The stuffing was nice and smooth; not bad for the first time eating stuffing on my end.

Christmas: Braised Short Ribs with a Coffee Demi-Glace. It falls apart easily and balanced between the moist and dryness it holds.

Desserts

Thanksgiving: Eleven’s Spiced Pumpkin Crème Caramel. This was a huggable dessert that made us all feel as though we were in heaven. Who knew this little creation made such big impacts on our evening last night.

Christmas: Clubhouse’s Dark Chocolate Cream Pie. Another divine dessert; it is very creamy and pudding-like.

Beverages:

The White Cranberry Martini was like Christmas in a glass. It was delicious and easy to drink with notes of cranberries and cloves.

The white wine is one of 250 wines served at Forte and can be found in their large wine cellar. It was on the dry end of the wine spectrum, but contains a smooth finish.

Experiencing Thanksgiving and/or Christmas is a guaranteed pleasant evening at one of the restaurants at Reunion. Make sure you call and make a reservation as soon as possible because tables will fill fast! Holiday hours are also different from regular restaurant hours.

For more information on Reunion or any of their restaurant menus, please visit ReunionResort.com

Eleven: (407) 662-1170

The Clubhouse: (407) 662-1320

Forte Grille: (407) 396-5385

Halal Philly Cheese Steaks and Gyros – East Orlando

Ricky Ly

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Nov 12, 2014

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Halal Philly Cheese Steaks and Gyros – East Orlando

Once upon a time, Halal Philly Cheese Steaks and Gyros occupied the space on the corner of Colonial Drive and Semoran Blvd.

There it was, since 1996, this corner mom and pop type place serving up hot, fresh philly cheese steak sandwiches and gyros.

Then in 2012, the shop moved to this location on East Colonial near Goldenrod Road. This was because of the new overpass interchange built in that location to prevent pedestrian accidents/deaths (named one of the top 10 deadliest intersections in America a few years ago by Transportation of America).

The space inside this strip mall spot is sparsely decorated, save for a fantastical space mural on the wall. The Philly cheesesteaks are out of this world, it subtly proclaims.

The space mural - foolish earthlings don't know how good they got it here — The space mural – foolish earthlings don’t know how good they got it here

The menu is also rather limited in scope, with gyros, salads, cheesesteaks, and burgers making up the majority of menu. But, the flavors are there – hot, fresh, griddled meat and cheeses all melting and sizzling together on the stovetop, handled with care by the friendly and welcoming owner/cook Mr. Iskender aka Alex Kurnaz.

The fries also arrive hot and fresh, crispy.

If you so desired, you could even get a philly style gyro sub sandwich.

Either way, it’s a good place to go if you are hankering for a great sub sandwich and hot fries without the pretenses.

Follow them on facebook at https://www.facebook.com/HalalGyro

Mr. Iskender aka Alex Kurnaz of Halal Philly Cheesesteaks and Gyros — Mr. Kurnaz of Halal Philly Cheesesteaks and Gyros

Philly Cheesesteak - big and fresh — Philly Cheesesteak – big and fresh

Burger, a favorite of Mr. Ali Kurnaz, son of Mr. Kurnaz

Menu at Halal Philly Cheesesteaks and Gyro

Fresh from the Field at Lake Meadow Naturals Farm

Katherine Nguyen

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Nov 12, 2014

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Fresh from the Field at Lake Meadow Naturals Farm

On November 8, 2014, we were invited to join the Cystic Fibrosis Foundation at Lake Meadow Naturals Farm in Ocoee, FL for Fresh from the Field dinner benefiting the foundation.

The Cystic Fibrosis Foundation (CFF) is a non-profit organization in the United States established to provide the means to cure and control cystic fibrosis (CF). The Foundation provides information about cystic fibrosis and finances CF research that aims to improve the quality of life for people with the disease. The Foundation also engages in legislative lobbying for cystic fibrosis. Cystic fibrosis (CF), also known as mucoviscidosis, is an autosomal recessive genetic disorder that affects mostly the lungs but also the pancreas, liver, and intestine. Difficulty breathing is the most serious symptom and results from frequent lung infections. Other symptoms—including sinus infections, poor growth, and infertility—affect other parts of the body. To find out more about fighting CF, visit http://www.cff.org/Chapters/orlando/

Chef Kevin Fonzo from K Restaurant, Chef James/Julie Petrakis from Ravenous Pig, Chef Kathleen Blake from The Rusty Spoon, and Chef Jamie McFadden from Cuisiniers Catering prepared a four-course dinner.

We were served appetizers, craft beer, wine, and whiskey to take along a private tour of the farm where we saw how eggs are cleaned and sorted. We also saw the front of the farm where a store is located and sold products from the farm as well as where more hens and turkeys lived.

Butlered hors d’oeuvres of the evening included…

Blistered Tomazin Farms Shishito Peppers were delicious and not a bit spicy.

Smoked Sea Salt & Romesco BLT’s consisted of bacon marmalade, mico greens, pickled tomatoes, and mayonnaise. This appetizer had a number of tastes to tickle the taste buds including saltiness and savory.

The Carcuterie and Cheese Table have a number of cheeses and meats that are delicious on their own and with forms of toast. The cheeses are very strong on their own, but the meats were delightful. My favorite was the prosciutto!

“Green Eggs & Ham” Herb Stuffed Eggs with Crisp Pancetta – lots of herb flavor, a little overpowering – would be great to have a little less filling to balance with the egg.

The Old Fashioned Shrimp Toast was the best with its creamy shrimp on top of a piece of toast.

First course:

A salad along with Grilled Vegetable Platters that consisted of Tomazin Farms Eggplant Caponata; Okra and Tomato Relish, Pickled Cauliflower; Mr. McGregor’s Read Romaine, Spicy Cashews, Pistachios & Pickled Carrots; and Bleu Cheese and Honey Vinaigrette.

Second course:

Roasted Lake Meadow Naturals Farm’s Chicken was lean and cooked to precision.

Savory Pumpkin and Apple Bread Pudding was thick, but lacked much of a pumpkin or apple taste.

Cider Sauce Ancient Grains with Two Doves Petite Turnips, Greens and Candied Seeds

Third course:

Lake Meadow Naturals Farm’s Whole Hog Bitcher’s Feast-roasted Hogs Head with Salsa Verde

Crispy Porchetta with Mustard & Vinegar as well as Smoked Hams with Orange Sorghum Glaze

Smoked Sausage with Candied Collards

Fourth Course consisted of Chef’s signature dessert assortments.

A great craft beer to try is the Maduro brown ale made by Cigar City Brewing in Florida. It’s smooth with notes of caramel, toffee, chocolate, roasted peanuts, and espresso.

The red wine served was a Cambria “Clone 4” Pinot Noir Santa Maria Valley 2013. The white wine was a Matanzas Creek Sauvignon Blanc Sonoma 2012.

While we ate, chickens were free to roam near our feet – although they chose not to.

On the other side of the fence, there were cows having their own dinner.

Thanksgiving Dinner Feasts in Orlando 2014

Ricky Ly

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Nov 11, 2014

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Thanksgiving Dinner Feasts in Orlando 2014

Maybe you don’t want to cook at home this Thanksgiving. Maybe you’re on vacation here in Orlando and want to find a way to have a Thanksgiving feast while you’re here.

Well, lucky for you, here is a list of Thanksgiving events going on in Central Florida this 2014:

Taproom at Dubsdread in College Park
Thanksgiving Day features oven roasted herb crusted prime rib, roasted turkey with gravy, glazed ham, all the trimmings and desserts – Adults $31.95, Children under 10 $11.95. Reservations Required.
Here is the menu in pdf

Highland Manor in Apopka is also having a Thanksgiving Feast (it’s managed by the folks at Dubsdread). Same menu as Dubsdread it appears, but here is the menu in pdf.

Fogo De Chao on International Drive
This Thanksgiving, start an exciting new tradition for your family at Fogo de Chão. Along with succulent roasted turkey breast we’re serving up scrumptious pork chops, fresh sweet potato casserole, cranberry relish, roasted veggies and more, all included as part of the full churrasco menu. So make your reservations now. You’ll be thankful you did.

Norman’s Orlando at Ritz Carlton
From 5-9 p.m. a four-course menu featuring pan cooked fillet of gulf pompano, Lake Meadow farm turkey roulade, Mexican-style barbecued pork chop and aged New York strip. Cost is $110 adults, $45 children ages 12 and younger.

Taverna Opa Orlando will add a Grecian twist to Thanksgiving.
Forget the Turkey and indulge in lamb with a four-course meal for $25.

THE ALFOND INN THANKSGIVING 2014
November 27th, 2014
11:00 AM – 3:00 PM
in our Park Avenue Ballroom

$69.00 per Person
$24.95 Children ages 3-12
Children under age 3 are free.

For reservations, please call (407) 645-6604.

DISPLAY OF ANTIPASTO AND TAPAS
Sundried Tomato Goat Cheese
Traditional Hummus
Spanish Tomato Bruschetta
Marinated Artichokes, Olives, Peppers
Vegetarian Tofu Pasta Salad
Oven Roasted Beets, House-made Ricotta Cheese
Grilled Marinated Garden Vegetables, Balsamic Reduction
Roasted Chicken Salad, Celery, Walnuts, Green Apple
Pumpkin and Pear Salad, Goat Cheese, Champagne Vinaigrette
Caprese Salad, Pesto
Assorted Charcuterie Board, Bread Sticks
Cured Olives, Pickled Vegetables

SELECTION OF CHILLED SALADS AND FRUITS
Greenhouse Lettuce, Assorted Vegetables, House-made Dressings
Classic Caesar Salad
Boutique Cheeses, Fresh and Dried Fruits, Walnut Bread

HOT SOUP
Pumpkin, Cinnamon Crouton

FRESH SEAFOOD DISPLAY ON ICE
Shrimp, Oysters, Crab Claws, American and French Cocktail Sauces, Horseradish Cream
Vodka Lime Cream, Roasted Garlic Aioli, Green Apple Mignonette
California Roll, Pickled Ginger, Wasabi, Soy

HOT BUFFET

Seafood Ravioli, Lobster Creme Sauce
Grouper, Stir Fried Vegetables, Ginger-Lemongrass Sauce
Chef Bill’s Roasted Chicken, Natural Jus
Local Fall Vegetable Medley, Herbed Butter
Rosemary-Garlic Roasted Potatoes

CARVING STATIONS
Sea-Salt Herb Crusted Strip Loin, Chianti Glaze, Freshly Grated Horseradish
Puff Pastry Crusted Salmon, White Wine Sauce
Local Wild Mushroom and Truffle Oil Risotto
Carving of Local Turkey, Cranberry-Cumquat Sauce, Bread & Sausage Stuffing
Giblet-Sage Gravy, Roasted Sweet Potato Puree, Roasted Brussels Sprouts
Whipped Potatoes, Green Bean Casserole
Honey-Lavender Roasted Ham, Pear Chutney

DESSERT STATION
House-made Traditional Thanksgiving Pies, Tarts and Roulade
Chef Ronnie’s Fruit Tarts
Classic Tiramisu
Eggnog Cheesecake
Lavender Crème Brulee
Ricotta Amaretto Cake
Crepe Station, Assorted Toppings

American Q – traditional Thanksgiving favorites with a Southern barbecue flair.
The rodizio-style restaurant presents a menu of updated seasonal classics including Chipotle Pumpkin Chorizo, Cider Brined Turkey Breast, and Spiced Acorn Squash during a weekend-long Thanksgiving buffet, all served on the flatbed of a ’51 Ford pickup. Thanksgiving Menu here

American Gymkhana (www.americangymkhana.com)

Available Thursday November 27 – Sunday November 30

Starter

Thanksgiving Chaat – sweet potato crisp, dried mango, spiced sweet potato, lime yogurt foam, cranberry mint chutney – $9

Entrees

Masala Stuffed Poussin – minced chicken, spiced collard greens, cranberry chutney, purple potato hash- $20

Tawa Butternut Squash– caramelized pistachios, cashew gravy- $16 (vegetarian)

Dessert

Pumpkin Samosa– cream cheese green chili ice cream, maple clove drizzle – $9

Cocktail

American Harvest Sour – $13
As an ode to the traditional flavors of Thanksgiving and the fall season, the American Harvest cocktail pairs perfectly with our holiday menu specials

Ingredients
2 Oz Kentucky Bourbon
1 Oz Apple Cider
3/4 Oz Lemon Juice
1/2 Oz homemade Cinnamon syrup

Method: shaken
Glassware: Rock or old fashioned
Garnish: Apple slice

Emeril’s Tchoup Chop Thanksgiving – http://www.emerilsrestaurants.com/article/spend-thanksgiving-us-emerils-tchoup-chop
Emeril’s Orlando Thanksgiving – http://www.emerilsrestaurants.com/article/spend-thanksgiving-us-emerils-orlando

Celebrate Thanksgiving at Eddie V’s Prime Seafood
For the first time, Eddie V’s Prime Seafood will be open for business, 11 a.m. – 9 p.m., on Thanksgiving Day. The restaurant will feature its full, a la carte dinner menu as well as a traditional Thanksgiving turkey dish with all the seasonal sides and a special Pumpkin Pie dessert. Guests also will enjoy special pricing on Roederer Champagnes by the glass and bottle to help celebrate the occasion. Traditional Thanksgiving Turkey Dish (Special Entrée Option) – Sliced turkey, homestyle green beans with bacon, brioche stuffing, glazed acorn squash, pan gravy with Mirepoix Brunoise, cranberry sauce, mashed potatoes, and turkey gravy on the side. Price per person: Adults: $32, Children (14 years & under): $15. Thanksgiving Dessert -Pumpkin Pie with whipped cream and praline sauce.- Price per person: $8

WHERE:
Eddie V’s Prime Seafood
7488 W. Sand Lake Road
Orlando, FL 32819

Celebrate Thanksgiving at The Capital Grille
The Capital Grille, known nationally for its dry aged, hand-carved steaks and extensive, award-winning wine list, will open on Thanksgiving Day. The restaurant will feature its full, a la carte dinner menu, as well as a traditional Thanksgiving turkey dinner entrée option with all the trimmings and a Pumpkin Cheesecake for dessert. Traditional Thanksgiving Turkey – Slow Roasted Turkey with Brioche Stuffing, French Green Beans with Marcona Almonds, Sam’s Mashed Potatoes, and Cranberry Pear Chutney – Price per person: $36 for adults, $15 for children 12 and under. Thanksgiving Dessert – Pumpkin Cheesecake – Price per person: $10

WHERE:
The Capital Grille
Millenia: 4200 Conroy Road Orlando, FL 32839
I-Drive: 9101 International Drive Orlando, FL 32819

Seasons 52, the fresh grill and wine bar, will be open on Thanksgiving Day.
The restaurant will offer a traditional Thanksgiving dinner with all the trimmings, including Plainville Farms roasted turkey, traditional herb stuffing, Yukon Gold mashed potatoes, maple-glazed butternut squash, French green beans, house-made cranberry relish and a signature pumpkin pie mini indulgence dessert for $26.95 per adult. A children’s portion, as well as the full dinner menu, will also be available. The restaurant will serve until 8 PM. Reservations are recommended.
WHERE:
Orlando: 7700 W Sand Lake Rd, Orlando, FL (407) 354-5212
Altamonte: 463 E Altamonte Dr, Altamonte Springs, FL (407) 767-1252

Let Cooper’s Hawk Winery & Restaurant do the work this Thanksgiving! On Thursday, November 27th from 11:00am to 9:30pm, the restaurant will be serving a seasonally-inspired menu for lunch and dinner. The menu includes a traditional Thanksgiving feast featuring Slow Roasted Fresh Amish Turkey, Mary’s Potatoes, Pan Gravy, Herb Stuffing, House-made Cranberry Sauce and Spiced Pumpkin Cheesecake Pie with Fresh Vanilla Whipped Crème. The dinner costs $24.99 for adults and $9.99 for children 12 and under. An optional Wine Flight featuring Cooper’s Hawk varietals, Blanc de Blanc Sparkling Wine, Riesling, Malbec and Cranberry Fruit wine will be available for $14.99. Reservations may be made by calling (407)956-3400 or (407)374-2464.

THE WESTIN ORLANDO UNIVERSAL BOULEVARD TO OFFER A HOLIDAY THANKSGIVING STAY PACKAGE AND FEAST IN FIORELLA’S CUCINA TOSCANA
Start a new Thanksgiving tradition with your family and friends. The AAA Four-Diamond Westin Orlando Universal Boulevard is now offering a holiday Thanksgiving package that includes a two-night stay in a one-bedroom suite and a mouth-watering Thanksgiving feast in Fiorella’s Cucina Toscana. Local guests who don’t wish to book the hotel’s stay package can still enjoy the endless buffet in hotel’s restaurant. Fiorella’s Cucina Toscana will be offering a Thanksgiving Day feast on Thursday, November 27 from 2:00p.m. to 9:00p.m. The menu will be featuring an antipasto station, made-to-order interactive entrée creations from the open kitchen, a carving station and decadent desserts prepared under the culinary direction of highly acclaimed Executive Chef Robert Mason. “Executive Chef Robert Mason has designed an incredible homemade Thanksgiving buffet at an affordable price for the entire family,” states Mike Magnelli, General Manager. “His Butternut Squash Bisque, Oven Roasted Turkey with Giblet Gravy, Cornbread Stuffing and Garlic Mashed Potatoes will sure to satisfy everyone’s appetite.” The price is $29.95 for adults, $15.00 for children 4 – 12 and children under 4 eat free. Complimentary valet parking for restaurant patrons. Reservations are strongly recommended and can be made by calling 407.233.2950.

Celebrating its inaugural year, Holidays on Ice at Rosen Centre is Orlando’s only professionally produced poolside, outdoor, theatrical ice skating extravaganza. Nowhere else in Orlando – or perhaps the world – can guests sit outdoors next to a beautiful Olympic-size tropical swimming pool, surrounded by swaying palm trees, enjoying average December in Orlando highs of 72.9° F – all while watching an incredible ice skating and light show. This intimate and totally unique setting places guests as close as an arm’s length from a cast of six highly sought-after competitive and professional skaters, hand selected from around the United States especially for the Rosen Centre show. And bonus…if you enjoy Thanksgiving Buffet at Rosen Centre, admission to Holidays on Ice at Rosen Center is $5 (vs $25 regular price!)

Chef Mark Jeffers – Highball & Harvest at the Ritz-Carlton – Orlando Chef’s Spotlight Series

Ricky Ly

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Nov 10, 2014

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Chef Mark Jeffers – Highball & Harvest at the Ritz-Carlton – Orlando Chef’s Spotlight Series

Chef Mark Jeffers, Chef de Cuisine of the newly opened Highball & Harvest at the Ritz-Carlton, was born in Port Orange Florida, but spent a lot of time in North Carolina while he was growing up. You can see much of the influence from his upbringing in his cooking today.

Recently, we had the chance to interview Chef Jeffers for our new series, the Orlando Chef’s Spotlight Series, about his past adventures to the future at Highball & Harvest.

“I started cooking at a young age, and always had a knack for “concoctions” as I used to call them.” Chef Jeffers told us recently through an e-mail correspondence.

He later moved to Tallahassee for college and bar tended in a martini bar while going to school. He grew to love the process of combining different and unusual (at the time) flavors in drinks.

“Creating balance of flavor/acidity/depth in a cocktail is essentially the same thing.”

He eventually took a leap and moved to Orlando to go to Le Cordon Bleu, and used that as a jumping platform to land a job at the Ritz-Carlton at Orlando Grande Lakes Resort, spending the next 6 years working his way around the hotel at various capacities from Supervisor, Sous Chef, Banquet Chef, Chef Tounant, and now Chef de Cuisine at Highball and Harvest.

What are some of your favorite dishes on the new menu?
I love the Grouper dish. It is so simple, yet the flavor combination is really delicious. The rich and spicy Hominy ragout with Andouille sausage, Perfectly blackened grouper, finished with lemon juice and parsley, and the Pickled Okra to help create a balance for the creamy sauce is fantastic.

What are you planning for the coming fall and winter season?
I also love the my new baby back rib dish I put on the menu. Smoked Ribs, that I finish in the oven for a pull-apart tender texture. I made an apple sorghum BBQ sauce that creates a beautiful candied lacquer. I paired them with my southern interpretation of a good German spaetzel (“Baby Dumplings”) and braised red cabbage (red wine cabbage)

Another favorite new dish that just made the menu is my Southern Style Surf-n-Turf. Citrus Brined Cobia, Braised Pork Belly, Squash Puree, Brussel Sprout Slaw. A beautifully balanced dish fit for the fall.

The last 2 dishes that I mentioned are new additions to my fall menu, but a few other things I’m working on include….a Braised Lamb Shank, Creamy Grits, and Carolina Mushrooms. Another nice dish is my crispy skinned trout with spaghetti squash and sunchoke puree with sorghum popcorn.

I also added my interpretation of a ceviche- Back-Porch Ceviche: Royal Red Canaveral Shrimp, Pickled Tomatoes and Sweet Potato Chips from Whisper Creek Farm (on property)

Where do you dine when not at Highball and Harvest?
My favorite restaurants in Orlando to go to when I’m not at H&H are Prato, Hawkers, and The Ravenous Pig, but I have a soft spot in my heart/stomach for authentic Mexican.

There is a tiny hole in the wall taco place near work off OBT called El Tenampa – $1.50 tacos with tripe, beef tongue (lengua), belly, and all the typical other meat choices. Super simple with 2 soft corn tortillas cilantro and minced onions. Another perk is that they always have 2 for 1 margaritas. ( I recommend knowing a little Spanish if you go….This place is REALLY authentic if you know what I mean)

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

I’ve been chased by a bear in Canada (maybe provoked)
I HATE sharks (but used to surf at the shark bite capital of the world…New Smyrna Beach)
Somewhere out there, there is a video of me breakdancing…Hope that never surfaces (long time ago)
I secretly want to have Bear Gryll’s life.
My dream job involves a cooking show

Growing up, what were some of your favorite childhood eats?
My mom used to make all different kinds of casseroles that she found in magazines and cookbooks. Some were better than others, but the highlights were a chicken pot pie casserole and a tuna noodle casserole. My dad used to love making fried chicken on the weekend, (while my mom made herself a grilled chicken). Really Good.

My go-to sandwich I would make for myself was a pan fried bologna sandwich with American cheese on toasted white bread with pickle relish and mustard.

Highball & Harvest
The Ritz-Carlton, Grande Lakes
4012 Central Florida Parkway Orlando, FL

(407) 393-4422
www.highballandharvest.com
HOURS
Daily – 6:30 a.m. – 10 p.m.
Bar – Daily – 11 a.m. – Midnight

Walt Disney World Swan and Dolphin Food and Wine Classic 2014

Ricky Ly

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Nov 9, 2014

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Walt Disney World Swan and Dolphin Food and Wine Classic 2014

The Walt Disney World Swan and Dolphin Food & Wine Classic returned for the fifth year to the Epcot Resort Area hotel October 31 – November 1, featuring more than 40 food and wine stations; 10 food and wine seminars and the opportunity to meet the masters behind the culinary magic.

Amidst a backdrop of live entertainment, celebratory surprises and even some spooky fun on Halloween night, guests enjoyed numerous opportunities to sip and savor all weekend as they stroll along the hotel’s causeway.

The two-night event offerED an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirits sampling from around the globe.

The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions.

And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.

Truly world class desserts and some of the finest we’ve ever tried.

To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant.

Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef.

Walt Disney World Swan and Dolphin Food & Wine Classic
Tasting Menu – Saturday, Nov. 1, 2014

TENDERLOIN, ROASTED GARLIC MASHED POTATOES, SAUCE BORDELAISE Presented by Shula’s Steak House

GRILLED SCALLOP, PUFFED RICE, EDAMAME, PONZU JELLY Presented by Cabana Bar & Beach Club

TAQUERIA-CORN TORTILLA, BARBACOA OF BEEF, ORGANIC VEGETABLES, CHEDDAR CHEESE, LIME WEDGE, LETTUCE, ONION, SHAVED RADISH, PICO DE GALLO, ASSORTED HOT SAUCES Presented by Picabu

BLACK PEPPER CAMPANELLE, PARSNIPS, PANCETTA, TRUFFLE-PARMESAN BRODO
Presented by Il Mulino

SHRIMP COCKTAIL STEAMROLLER
Presented by Todd English’s bluezoo

FISH ’N’ CHIPS: BEER BATTERED SUSTAINABLE BASS, TARTAR FOAM, VINEGAR “CHIPS”
Presented by Garden Grove

SPICY YELLOW FIN TUNA, NORI, SEASONED RICE
Presented by Kimonos

DESSERT
Presented by Laurent Branlard, Executive Pastry Chef, Walt Disney World Swan and Dolphin Hotel

CHOCOLATE DOME BAVAROISE, CARAMEL CREMEU, CHOCOLATE FLOURLESS CAKE, MILK CHOCOLATE GLAZE

RASPBERRY COMPOTE, YOGURT PANACOTTA, JAM FILLED RASPBERRY, RASPBERRY MARSHMALLOW

ORANGE PEEL AND GRAND MARNIER CREAM PUFF, ALMOND SABLE, CHOCOLATE COATED ALMONDS

Soco Thornton Park – Media Preview

Katherine Nguyen

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Nov 7, 2014

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Soco, which stands for Southern Contemporary, is the new restaurant in Thornton Park, opened since September 24, 2014 led by Executive Chef Greg Richie.

We were more than happy to join in for a media preview tasting of small plates at Soco.

Crab-Stuffed Deviled Duck Eggs contains crisp bacon, lemon and truffle. It was a delightfully creamy and fresh appetizer.

The Slow-Roasted Barbecue-Glazed Pork Belly Biscuits was served with Jalapeño jelly and chow-chow. The flavors were delicious but the Barbeque glaze could be minimized as it created an overpowering of sweetness at the end. The slow-roasted pork seemed to be a little rushed/cooked too long as it was a little dry and tough. The biscuit itself was thick, crunchy and honey sweet.

Soco-Style “Chicken and Dumplings” are lobster dumplings topped with carved chicken breast, local mushrooms, edamame, and soy butter. When the dumpling is split in two, half was eaten with the mushroom and the other half without. The dumpling was sweet and had a cream cheese texture without the mushroom, as the mushroom would add an overpowering saltiness that covers up other tastes of the dumplings.

My advice is to cut the mushroom into smaller pieces and distribute it throughout each bite of chicken and dumplings.

The Cornmeal Crisped Oysters were served on pieces of chicharrones (pork grinds) with pickled green tomato relish and herb cream. The oyster melts in your mouth once you get past its crispy fried cornmeal covering and leaves an ocean aftertaste.

Soco is also known for their wines and whiskey cocktails, such as the Manhattan-ish and White Julep.

The Manhattan-ish contains Elijah Craig 12 year, Grand Marnier and Averna.

The White Julep is super sweet with simple syrup added to Jacob’s Ghost White Whiskey and fresh mint.

Last, but not least, is the dessert we had to try before parting ways with Soco. House-Made “Moon Pie” is a pie version on moon-pies served with a really sweet RC® Cola Vanilla Ice Cream Float. It contains rich dark chocolate ganache and a thick marshmallow whipped topping. The crust falls apart into a sandy texture in your mouth and provides a lovely vanilla taste. With or without the RC® Cola Vanilla Ice Cream Float sauce, it is quite delicious!

For this visit, my favorite dishes were the Soco-Style “Chicken and Dumplings” and House-Made “Moon Pie”.

Soco is open 11am-3pm for Sunday Brunch and daily 5-10pm.

They are located at: 629 E Central Blvd, Thornton Park, Downtown Orlando, FL.

To make a reservation, please call (407) 849-1800.

For menu items and prices, visit Soco online at: http://www.socothorntonpark.com/our-menus/

Orlando Japan Festival 2014 at Hunter’s Creek

Ricky Ly

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Nov 3, 2014

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Orlando Japan Festival 2014 at Hunter’s Creek

The Orlando Japan Festival is an annual event put on by the Japan Association of Orlando, the local Orlando Japanese community, and is one of my favorite events of the year – where you can have a taste of the street food from Japan like takoyaki octopus balls to gyu don beef rice bowls, and of course sushi, all while enjoying traditional Japanese cultural entertainment. It’s a wonderful event to take the whole family.

The event, which was once hosted at the Rangetsu building on International Drive, is now put on at the Hunter’s Creek plaza just south of SR 417 on John Young Parkway for the past few years.

There are amazing traditional performances like the 100 Drummers taiko performance performed by Matsuriza of the Disney Epcot Japan Pavilion, Koto (Japanese harp player), traditional Japanese Dance, Tsugaru-Shamisen, the age-old iconic Tea Ceremony (symbolic of Japan’s oldest traditions), Japanese Calligraphy (shodo), Martial Arts demonstrations, as well as a chance to try-out real Japanese Kimonos.

My favorite aspect of the festival is the many Japanese Food Stalls staffed by the local Japanese restaurant community including Rangetsu, Sushi Tomi, Japan Food Aki, the Disney Epcot Japan Pavilion’s Mitsukoshi, and more.

For more information, visit: http://www.jorlando.org/14-japan-fest.html

Below are a few photos from the event:

A young samurai in training with his friend

JTB Travel Agency here in Orlando for all your Japan travel needs http://online.jtbusa.com/

JTB Travel Agency http://online.jtbusa.com/

Mr. Harris Rosen of Rosen Hotels welcomes guests to the Orlando Japan Festival

Mr. Rosen donated $100,000 to Japan in 2011 after the Tsunami — Mr. Rosen, a huge supporter of the local community, including the Japanese, donated $100,000 to Japan in 2011 after the Tsunami

Japanese street food - includes a fish shaped mung bean dessert, squid, octopus balls — Japanese street food – includes a fish shaped mung bean dessert, squid, octopus balls

Kimonos for sale at this booth with Izumi and Yuni Sakurada and friends

Wild Jack Horse Mackerel Nigiri Sushi from Mitsukoshi of Epcot's Japan Pavilion — Wild Jack Horse Mackerel Nigiri Sushi from Mitsukoshi of Epcot’s Japan Pavilion

Mitsukoshi team of Epcot's Japan Pavilion — Mitsukoshi team of Epcot’s Japan Pavilion

Palm reading at the Orlando Japan Festival

Aki of Japan on International Drive - Selling their Curry Rice! — Aki of Japan on International Drive – Selling their Curry Rice!

Chika - Aki of Japan on International Drive - Selling their Curry Rice! — Chika – Aki of Japan on International Drive – Selling their Curry Rice!

Chef Hidehiko of Sushi Tomi on John Young and Sand Lake selling onigiri, futomaki sushi

Chef Hidehiko with his wife Reiko of Sushi Tomi!

Mikado Sushi of Hunter's Creek — Mikado Sushi of Hunter’s Creek

No-Face (???? kaonashi, lit. "faceless"), a spirit in the Japanese animated film Spirited Away — No-Face (???? kaonashi, lit. “faceless”), a spirit in the Japanese animated film Spirited Away

Green Tea Ceremony with Mr. Harris Rosen

Cosplay, a popular form of expression through costume at the Japan Festival

Kid's games at the festival — Kid’s games at the festival

Bizarre Foods is heading to Portugal’s Lisbon, dines at a snail’s pace – Nov 3

Ricky Ly

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Nov 2, 2014

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Bizarre Foods is heading to Portugal’s Lisbon, dines at a snail’s pace – Nov 3

Lisbon, Portugal — Andrew Zimmern is off to Lisbon to discover a diverse and unexplored European cuisine. The episode will air November 3, 2014 at 9 p.m. next week on the Travel Channel,

While Andrew will dine on lots for fresh fish from Portugal’s hundreds of miles of Atlantic Coast, he will also try a few recipes involving snails.

Pasteis de Belem - Photo credit to Turismo de Lisboa — Pasteis de Belem – Photo credit to Turismo de Lisboa

Andrew Zimmern finds that “caracois” is a fresh seasonal cheap eat in Lisbon from June to September. It is not unusual to see signs go up outside of restaurants declaring “Há Caracóis” – or “we have snails.” The dish is originally from the Alentejo and Algarve Regions, south of Lisbon. Snails are often flavored with laurel, thyme, garlic, onion, olive oil, salt and oregano.

Portugal’s Cuisine

With miles of Atlantic coast, Portugal has lots of fresh fish and seafood that is often grilled or served in a simple sauce of olive oil and butter. One of the staple Portuguese meals is “bacalhau”–a dried, salted cod. There are so many ways to serve what is commonly called “the faithful friend” that it is said there is a cod dish for each day of the year. Another countrywide favorite is grilled sardines.

Andrew Zimmern and Mena-Almeida dine at her home overlooking the Atlantic Ocean in Sao Lourenco near Lisbon

While fresh fish and seafood defines a great deal of the nation’s cuisine, the taste of each region holds its own specialties.

The North is known for its staple “broa,” a rich, dark cornbread. “Broa” is served along with the simplest meals. Also common in the north are Presuntos, or smoked ham, and handmade sausages. Roasted tripe is another staple, often served with beans.

Ameijoas à Bolhao Pato - Photo credit to Cervejaria Ramiro — Ameijoas à Bolhao Pato – Photo credit to Cervejaria Ramiro

The Centro de Portugal Region, between Porto and Lisbon, is home to platters of octopus rice and “chanfana” goat meat stewed with wine.

All of Portugal produces outstanding artisan cheeses, but the country’s crowning jewel is the rich sheep’s cheese known as “Queijo da Serra,” from this region’s Estrela Mountains. Other great cheeses are from Sabugal and Rabaçal.

The wide-open Alentejo region and the coastal Algarve region each have distinct dishes. “Migas” or breadcrumbs, rich sausages and dark hams are popular in the Alentejo. The Algarve specializes in spicy, grilled seafood, and marinated carrots are another popular dish.

Barnacles - Photo credit to Miguel Carvalho — Barnacles – Photo credit to Miguel Carvalho

On Portugal’s Madeira Island, a favorite dish is “Milho Frito,” which is fried cubes of polenta. In the Azores, limpets (a shellfish) and croques (a small mollusk unique to the Azores) are local specialties.

Seafood - Photo credit to Cervejaria Ramiro — Seafood – Photo credit to Cervejaria Ramiro

Bizarre Foods focuses on regional cuisine from around the world that is typically perceived as being exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, without hesitation, eats it.

Portugal is a country of contrasts that boasts some of the most unspoiled natural vistas, the richest traditions, the most intoxicating culture, the most adrenaline-pumping adventures, and the most serene retreats in all of Europe.

https://www.visitportugal.com/en/experiencias/gastronomia-e-vinhos

Win $450 – SpringHill Suites by Marriott Photo Contest! “Art is Everywhere” – “Too Beautiful to Eat? Almost”

Orlando

Ricky Ly

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Oct 31, 2014

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Win $450 – SpringHill Suites by Marriott Photo Contest! “Art is Everywhere” – “Too Beautiful to Eat? Almost”

SpringHill Suites is encouraging social media fans to share all forms of art that they see in their daily lives.

To get the sharing started, the brand launched an “Art Is Everywhere” site that offers participants a chance to win 1 of 8 prizes by uploading pictures related to contest themes.

The new theme (Oct 22- Nov 4) is “Too Beautiful to Eat? Almost.”

Post pictures of your culinary adventures – anything food related. Participants will be entered to win a $450 gift card to Plated.com.

As a BONUS, Spring Hill Suites is partnering with TastyChomps.com to have a mini contest of $50 among just our readers!

Fans can enter on Twitter or Instagram using the hashtag #ArtIsEverywhere and tagging @SpringHillSuite and @SpringHillSuites, respectively. Or, by visiting ArtIsEverywhereGallery.com to enter via Facebook, Twitter or Instagram.

to enter our mini-contest, tag @tastychomps to your twitter and instagram pics

Tweet the photo with #ArtIsEverywhere and tag @SpringHillSuite
Instagram the photo with #ArtIsEverywhere and tag @SpringHillSuites
Visit ArtIsEverywhereGallery.com to enter via Facebook

This post, and it’s accompanying giveaway, was made possible with the help of SpringHill Suites by Marriott. To learn more and for official contest rules, visit ArtIsEverywhereGallery.com.

Ceviche House – Peruvian Cuisine on Semoran

Ricky Ly

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Oct 29, 2014

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Ceviche House – Peruvian Cuisine on Semoran

Peruvian cuisine reflects the history of its people – from the ancient Incan empire to the Spanish conquistadors who took their place and later, African and Asian (particularly Chinese and Japanese) immigrants – all have left their mark on Peruvian cooking, making it one of the earliest forms of “fusion cooking” in the New World.

This blend of cultures has made Peru what some have called the gastronomic center of South America, an up and coming place for new and avant garde cuisine. Chef Nobu Matsuhisa, famed for his own forms of fusion cooking, first came up with the form after moving to Peru in the 1970s and finding ingredients missing for Japanese cuisine, substituted local Peruvian food products in his dishes.

The four traditional staples of Peruvian cuisine are corn, potatoes (of which there are 3800 varieties in Peru alone), and other tubers, Amaranthaceaes (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Quinoa in particular has enjoyed a resurgence in popularity recently, bringing new attention to Peruvian cuisine and culture.

Locally here in Orlando there are quite a few restaurants serving up the popular Peruvian dishes from pollo a la brasa (rotisserie style chicken) to ceviche.

On Semoran Blvd, just south of SR 408, you can find Ceviche House Orlando (a sister restaurant to Ceviche House on Orange Blossom Trail in South Orlando), specializing in dishes from Peru’s Pacific coast, once ruled by the Chimu tribe before being absorbed by the Incans.

The location is inside a former Pizza Hut, and for some inexplicable reason, also says that they serve Mexican food here, but a quick review of the menu did not show case any tacos or tortilla dishes.

Complimentary cancha, or toasted corn nuts, are served complimentary alongside some green salsa for dipping.

Anticuchos are brochettes made from beef heart marinated in a various Peruvian spices and grilled, often with a side of boiled potato or corn. They are commonly sold by street vendors and served shish kabob-style, but one may find them in creole food restaurants.

Here at Ceviche House, the anticuchos de corazon are deliciously grilled sliced beef hearts marinated in a panca red sauce, a splash of red wine vinegar, a hint of cumin and the golden touch of Inca yellow peppers, Peruvian corn and sliced golden potatoes.

Anticuchos de corazon - grilled marinated beef hearts — Anticuchos de corazon – grilled marinated beef hearts

Choclo, a large kernel corn also referred to as Peruvian corn or Cuzco corn (named for the capital city of the Inca empire: Cuzco) is served as a side to many of the dishes here, it’s a little milder and softer than our sweet corn, definitely an interesting and different take on corn.

Ceviche, a South American dish of marinated raw fish or seafood typically garnished with herbs and served as an appetizer, consists generally of bite-size pieces of white fish (such as corvina or white sea bass), marinated raw in lime juice mixed with chilis.

CEVICHE MIXTO (The treasure chest of the sea)
A mixture of octopus, squid, shrimp, white fish, red onions, citrus juices, cilantro, rocoto pepper

PECHUGA DE POLLO A LA CHORRILLANA – Grilled chicken breast served with sautéed red onions, fresh tomatoes, wine reduction, white rice

Causa is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture, usually served cold with hard boiled eggs and olives. Here, we tried the crab causa, made with the yellow potato mash and layered with fresh crab.

Chifa is a term used in Peru to refer to Chinese cooking, in which Peruvian and Chinese ingredients are fused to cantonese culinary tradition – chaufa mixto (fried rice) and lomo saltado (stir fried beef with potato) are common staples in the Peruvian kitchen. As a self proclaimed fried rice expert, this was truly some of the best fried rice I ever had in Orlando – the rice was just the right texture, fresh yet crispy, just enough soy sauce with out being too salty, great balance of flavor with the ingredients of shrimp, beef, and chicken. Very nice.

CHAUFA MIXTO DE MARISCOS, POLLO Y CARNE
Peruvian stile stir fried rice mixed with beef, seafood and chicken in a chaufa sauce with a drizzle of sesame oil

Overall, Ceviche House brings a little taste of the big flavors of Peru right here in Orlando and should be added to your list of places to try – it’s like traveling the world without leaving home.

Chef James Slattery of Big Fin Seafood Kitchen – Orlando Chef’s Spotlight Series

Ricky Ly

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Oct 28, 2014

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Chef James Slattery of Big Fin Seafood Kitchen – Orlando Chef’s Spotlight Series

Chef James Slattery is the Executive Chef of Big Fin Seafood Kitchen on Orlando’s restaurant row, winning multiple awards for the restaurant including Critic’s Choice in the Orlando Sentinel’s Foodie Awards for Best Seafood in 2014.

Recently, we had the chance to interview Chef Slattery for our new series, the Orlando Chef’s Spotlight Series, about his fascinating past and the upcoming future at Big Fin Seafood Kitchen.

The menu at Big Fin is never really new per se, but it is ever changing – seafood, like produce, has seasons.

Right now, the restaurant is focused on the biggest and the best Stone Crabs available. This is what has made Big Fin the best Seafood Restaurant in Orlando.

Chef Slattery tells us he makes it a point to never be complacent, always following the trends, and trying to do his part in helping make Orlando more than just a tourist destination but rather a tourist and food destination with great local chefs doing wonderful things in the Florida kitchen.

Chef Slattery wasn’t always a chef, however.

His first job, after earning two chemistry degrees from UCF, was actually as an analytical chemist with a local environmental lab.

But it was rather mundane work and he soon felt like something was missing.

One night in 1998 in a hotel room in North Carolina, on a sales trip for the chemical company he was with at the time, Slattery was flipping through the channels when he came across a 24-hour network devoted to food.

It was close to 8 pm and as he sat in the hotel room eating Chinese take-out, a program came on called Emeril Live! on the Food Network.

It was actually the premier night for Chef Emeril’s new show.

Several months later Orlando began carrying the Food Network and he became a constant viewer.

“Chef Emeril was mesmerizing, funny and most of all – pulled a passion for cooking from me that seemed to be dormant, just waiting for the right time to reveal itself,” Slattery said.

“In October of ’98, Emeril Lagasse, who was opening his first restaurant at Universal’s City Walk, was in Orlando promoting one of his cookbooks. I changed my travel plans (still working as a chemist) and I went to the book-signing.”

“I waited in line for hours. When Chef Emeril was signing my name, I asked Chef Emeril, “What would it take to work in one of your restaurants?”

He stopped, looked up and said, “James, I look for passion. I want people in my restaurants to love what they do.”

A couple of months later, while working as a prep cook at Universal’s Lombard’s Landing, he was able to finagle an interview at the about-to-open Emeril’s.

He went into the Home base offices and handed Chef Zachary Martin his resume that contained six pages – and no mention of any cooking background.

Chef Zack sort of laughed.

“Chef Zack quizzed me about culinary terms and techniques; of course I couldn’t answer any of the questions unless I had learned it from the Food Network.”

“Zack later admitted to me that he felt I had the personality and the drive they were looking for. After all, I was a clean slate!”

“They hired me, and after several weeks of training, I was made a butcher. That’s when my chemistry background really kicked in.”

The Chef’s really didn’t understand that, being a chemist, he was very good with weights and measures.

“That’s really what butchering was all about. I was able to pick up knife skills fairly quickly and with the amount of work, there were plenty of chances to improve on a daily basis.”

Over the next three and a half years, “James the butcher” worked on his way through the various stations in the kitchen as well as pastries and sauces to become “James the chef”.

By the time Chef Emeril opened Tchoup Chop at the Royal Pacific Resort in 2003, he had successfully been promoted to sous chef. A year or so after Tchoup Chop opened he was promoted to executive sous chef.

Three years later, he decided it was time to graduate from Emeril’s “culinary school” and accepted the position of chef at the soon to open A Land Remembered at Rosen Shingle Creek in 2006.

He has since opened 2 other concepts and as of today, Chef Slattery is celebrating his 5th anniversary as the Executive Chef of Big Fin Seafood Kitchen .

“I always try to explain when asked about my career change, that a chemist doesn’t want to see a straight line on a chromatogram, and as a cook, your taste buds detecting food being flat in flavor is like the chromatogram having no spikes. But I also don’t want to see huge spikes of flavor on my palette, this would mean too much of one spice or flavor component. So my taste buds and sense of smell are just my “chromatograph” for creating foods and flavors with a better balance.”

“My scientific background helps in other ways. When I am working on a new recipe, I never add more than one ingredient at a time or change the amount of more than one ingredient at a time; otherwise if there’s something that’s off, just as with being a chemist, I won’t know what changed the flavors.”

What are you planning for the coming fall and winter season?

My focus is currently on creating a seafood tasting menu that is paired with wines and spirits. I want to take advantage of more locally sourced seafood and produce that is only available in small quantities and is seasonal. I am working with our owner and bar manager in creating a new drink menu that falls in line with the trend of craft cocktails. We want people to understand that our cocktails are designed for our food and for the style that I cook with.

Where do you dine when not at Big Fin Seafood?

When I am not working I try to find new restaurants such as a recent trip to Pig Floyd’s. But I always have my standbys of my favorite Vietnamese, Korean and Chinese restaurants.

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

A lot of people don’t know that I am also a musician. My middle school, high school and some college days were spent in band playing saxophone. I love all kinds of music, especially jazz. If I could have 2 careers and not worry about paying bills, I would love to be in a small jazz ensemble playing in a small bar and running in the back to fix meals for the guests.

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

Another fact is that my love of Asian cuisine comes from my early childhood where I spent the first 9 years of my life on Guam in the Philippines. This is where my love for certain comfort foods comes from as in Pancit, Kelaguen, lumpias, etc..

But one last thing I need to make clear, my mother is a great cook and is a world renowned chemist and between her, Charlie (my first job in high school), Chef Emeril, Chef Bernard and Chef Zack as well as the early PBS days of the afternoon cooking shows and eventually the Food Network, these are my influences and have helped make me the Chef I am today.

Big Fin Seafood Kitchen
www.bigfinseafood.com/
8046 Via Dellagio Way, Orlando, FL 32819
(407) 615-8888
Photos Courtesy of Big Fin Seafood Kitchen

The Ravenous Pig’s Swine & Sons Provisions opening in February 2015

Ricky Ly

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Oct 28, 2014

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The Ravenous Pig’s Swine & Sons Provisions opening in February 2015

Swine & Sons Provisions Marks Latest Endeavor from Acclaimed Florida Chefs James and Julie Petrakis

Winter Park, Fla. – Swine & Sons Provisions, a new endeavor from James and Julie Petrakis, chefs/owners of The Ravenous Pig and Cask & Larder, is slated to open February 2015. The third Winter Park operation from the James Beard-nominated husband/wife tandem will reflect Cask & Larder’s sophisticated southern cuisine and Ravenous Pig’s innovative flare for modern fine dining, while introducing a novel takeout concept to Central Florida.

Located immediately west of Cask & Larder on Fairbanks Avenue in Winter Park, Swine & Sons Provisions will specialize in takeout charcuterie, butcher sandwiches, seasonally inspired homemade ice creams, signature spices and rubs, scratch-made biscuits, daily pastry offerings and more.

Swine & Sons Provisions will also offer growlers of beer sourced from Cask & Larder’s Brewery. Favorites from The Brewery, including the Red Drum, IPA and Wit varietals will be available, along with a handpicked selection of boutique wines.

“Since opening Ravenous Pig seven years ago and on the heels of celebrating Cask & Larder’s second anniversary, we’ve not only been humbled by the community’s support, but also its encouragement to keep growing,” said Julie Petrakis. “Swine & Sons Provisions is an extension of our first two locations but geared more to people with limited time or to those looking to recreate some of their favorite dishes at home.”

Longtime Ravenous Pig and Cask & Larder Chef de Cuisine Rhys Gawlak will join the Petrakises as a partner in Swine & Sons Provisions. Additionally, he will spearhead the charcuterie program at the store as well as oversee daily operations. Gawlak will showcase a collection of cured meats and cheeses as part of the charcuterie offerings and regularly incorporate seasonally fresh local ingredients into the daily selections.

Fellow Ravenous Pig and Cask & Larder alum, Koralyss Dominguez, will join Gawlak at Swine & Sons Provisions to oversee its delectable pastry and dessert items. Dominguez will feature some of the most popular sweet treats created during her tenure at both restaurants, which have a cult-like following, while also unveiling new works of culinary art.

Keeping it in the “Swine Family,” Kailey Krips, currently a manager at Ravenous Pig, will also be part of the Swine & Sons Provisions launch team as its store manager.

“It’s a passion of Julie and I to keep our hometown on the forefront of the most progressive culinary trends,” said James Petrakis. “When conceptualizing Swine & Sons Provisions, we pulled inspiration from places like Craftsman & Wolves, Boccalone, Star Provisions and Two Boroughs Larder. We’re giving it a Florida twist and couldn’t be more excited to debut the new concept in Winter Park.”

WHERE WILL YOU BE LOCATED?
Look for their new space located in the same plaza as Cask & Larder on the corner of Fairbanks and Pennsylvania (in the old UBreakiFix next to the cleaners).

Swine & Sons Provisions is also proud to announce the launch of its website at www.SwineandSons.com. Branding for the store, including its website, is being led by Orlando-based Hatchet Design. The team at Hatchet has been involved with numerous design and branding efforts at Ravenous Pig and Cask & Larder since their inceptions.

Regular Swine & Sons Provisions updates are also available via social media at:
http://www.swineandsons.com/
Facebook – https://www.facebook.com/swineandsons
Twitter – @SwineandSons
Instagram – @SwineandSons

5th Annual Swan and Dolphin Food and Wine Classic 2014

Ricky Ly

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Oct 27, 2014

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5th Annual Swan and Dolphin Food and Wine Classic 2014

The Fifth-Annual Swan and Dolphin Food & Wine Classic at the Walt Disney World Swan and Dolphin Resort is a two-night event featuring more than 40 food and beverage stations, 10 food and beverage seminars, and opportunities to meet world-renowned chefs behind the culinary magic – all amidst a backdrop of live entertainment, celebratory surprises and even some spooky fun on Halloween night.

Strolling along the resort’s causeway, guests will sip and savor an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirit samplings from around the globe.

Whether you seek the secrets of wine blending, or simply want to enjoy a few good eats, you’re sure to find the culinary experience you desire here, in the heart of Walt Disney World.

The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions. And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.

“We’re excited about the fifth annual Swan and Dolphin Food & Wine Classic,” said the hotel’s Director of Food & Beverage, Tony Porcellini. “This year, we’ll present even more intriguing wine selections from around the globe; showcase our culinary creativity with exciting new dishes; expand on our seminar offerings, and introduce a beer garden! Our goal is to make this event bigger and better each year and have fun doing it!”

New to the event this year are:

· A beer garden, featuring a variety of local and seasonal brews from around the world, alongside homemade bar snacks made by the hotel’s culinary experts. An upgraded ticket option provides guests access to the beer garden.
· The Cheese Course seminar, which pays homage to fromage with a unique look at the art of wine and cheese pairing.
· The Fine Art of Sushi and Sake seminar, which will teach guests how to identify quality sushi and sake flavor profiles and pair the two.
· A hands-on Caipirinha seminar, where guests will learn both the traditional recipe and try some unique twists to this ever-popular Brazilian cocktail.
· Tequila University, offering an in-depth look at tequila, its different styles, the artisans who make it and the secrets to making the perfect margarita.

Returning seminars include: pasta-making, Italian wines, modern mixology, beer, wine-blending and champagne. All seminars require separate tickets in addition to the causeway tickets, and space is limited.

To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.

With 17 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Hotel continually receives national recognition for its food and beverage program. The hotel boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The hotel’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a three-time recipient of the exclusive Best of Award of Excellence.

For more information, visit www.swandolphinfoodandwineclassic.com.

Where:
Walt Disney World Swan and Dolphin Resort
1200 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830

When:
Friday, Oct. 31 or Saturday, Nov. 1, 2014
Seminars: 4 or 4:30 p.m.
Tastings and Live Entertainment on the Causeway: 5:30 – 9 p.m.

Chef James Stafford of Fiorenzo – Orlando Chef Spotlight Series

Ricky Ly

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Oct 19, 2014

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Chef James Stafford of Fiorenzo – Orlando Chef Spotlight Series

Chef James Stafford, chef de cuisine at Hyatt Regency Orlando’s Fiorenzo Italian Steakhouse, brings to the restaurant a new menu with the flavors of an authentic Italian restaurant and the tradition of a great American steak house.

We got to speak with Chef Stafford as part of our new Orlando Chef’s Spotlight Series about where he dines after hours and also about upcoming plans at Fiorenzo’s.

Chef Stafford has been a part of Hyatt Hotels Food and Beverage team for the past nine years. A graduate of Hyatt’s Culinary Training Program, Stafford has served as a chef at Manchester Grand Hyatt in San Diego, Calif., Chef de Cuisine at Grand Hyatt Kauai Resort and Spa, and Sous Chef for Andaz Wall Street in New York, N.Y.

Chef Stafford has created Fiorenzo’s brand new menu with his own creative twist, featuring signature dishes such as chocolate papardelle, 20oz prime bone-in rib eye, and bison carpaccio.

Before Fiorenzo, Chef Jimmy was the Executive Chef for the opening and development of an expandable restaurant concept called Tortilla Republic.

Chef Stafford told us, “In 2012 we opened the first location in Poipu, Kauai, Hawaii, and in 2013 we opened the second location in West Hollywood California. Recently a third location in Laguna Beach, California has been added to the collection.”

His Picks for Favorite Dishes on the Fiorenzo Menu

Our Heirloom Eggplant Parmesan appetizer – a lighter approach to the traditional deep fried execution, Rosa Bianca eggplant is parmesan crusted on one side and pan roasted, served with local tat soi, and finished with melting burrata cheese and pine nut romesco. The fresh Papardelle al Pepe made by Vanessa at Trevi’s Pasta is paired with our Beef Shortrib Bolognese for another delicious play on a classic. I’m also excited that we now offer freshly shaved Burgundy Truffles or Hudson Valley Foie Gras as additions to our Prime Steaks.

What are you planning for the coming fall and winter season?

Building relationships with local farms via growing synergy for local produce, and we recently acquired a smoker….smoked veal breast anyone?

Favorite Orlando Dining Spots outside of Fiorenzo?

Inka Grill ( http://www.elinkagrill.com/) for the “leche de tigre” the best ceviche in Orlando… Prato for chicken salad, pizza, and vino tinto… Hillstone for a cocktail at sunset, the pork chop is also ridiculous!! Vietnam Cuisine for a bowl of Pho and a café su da on those rainy afternoons… Taco Express on OBT, the closest thing I can get to the carne asada tacos from my hometown San Diego here in Orlando..

Hobbies, besides cooking?

My other passions include surfing, skating, mountain biking, hiking, motorcycles, traveling, and piano

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

Early morning breakfasts with my old man at Perry’s Diner, Mom’s strawberry yogurt crepes with heaps of powdered sugar, ghetto nacho cheese from the can nachos, Grandma Rosie’s pan fried pork chops with saltine cracker crust with mashed potatoes…

Krispy Kreme brings in Fall Doughnuts

Katherine Nguyen

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Oct 16, 2014

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October 13, 2014, we were invited to Krispy Kreme to see the behind the scenes operation and enjoy some fresh doughnuts. All doughnuts are made when the Hot sign is on and is made all by a machine. The only part of Krispy Kreme that isn’t operated by machines is packing the doughnuts into boxes and serving happy customers.

Krispy Kreme plans on giving a free Halloween or Pumpkin Spice Doughnut to anyone who wears his or her costume into a location on Halloween!

Dough is on a “doughnut elevator” and slowly moves to the fryer. Once fried on one side, the next step is to flip the doughnuts one column at a time.

The doughnuts move forward on the conveyor belt and out of the oil to allow excess oil to drip off and down into a safe section of the belt.

My favorite part was when the doughnuts went under a glazing waterfall.

This Fall season, Krispy Kreme offers Pumpkin Spice and Pumpkin Cheesecake as well as a number of Toasted Marshmallow stuffed doughnuts.

In my opinion, the Pumpkin Spice is my favorite Fall season doughnut from Krispy Kreme. It is like heaven in every bite.

Not only did we try doughnuts at Krispy Kreme, we also decorated our own doughnuts.

Tanjarine Takeover of Graffiti Junktion

Orlando

Katherine Nguyen

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Oct 16, 2014

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We were recently invited over to Graffiti Junktion in Thornton Park for lunch.

There with Tanjarine: A TouchTunes Company discussed with us their partnership with Graffiti Junktion in bringing their tablet to the restaurant that will allow customers to browse the menus, order, play games, play music, and pay for the meals at the table.

Founded in 1998, TouchTunes provides music and entertainment in 61,000 bars and restaurants in North America.

Some of the “Perks” of Tanjarine at a restaurant:

You can see the photos and description of items on the menu clearly
Food and drinks can be ordered easily and quickly
Waiters and waitresses receive your order on a handheld to confirm even when they’re not at the table
Play unlimited games at the table for only $2.99
Play trivia games regarding real-time sports against others at different tables
Pay at the table
Tip options are calculated for you according to how much your meal costs

While checking out the tablet and everything that it has to offer, I had a nice California Chicken Salad at Graffiti Junktion, known mostly for their burgers. The grilled chicken was cooked thoroughly and still juicy. The avocado added a smooth texture to the dish in contrast to the crunch from the salad.

The best part was how the salad was dressed with balsamic dressing. Dressing a salad is different than just pouring the salad dressing on top of the salad, when the salad is tossed in the dressing where each item of the salad has a bit of the dressing.

For more information on Tanjarine, check out their website here: http://www.tanjarine.com

For more information on Graffiti Junktion, check out their website here: http://graffitijunktionorlando.com

Jet’s Pizza – East Orlando – Detroit Style Pan Pizza

Ricky Ly

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Oct 15, 2014

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Jet’s Pizza – East Orlando – Detroit Style Pan Pizza

Eugene Jetts and his brother John Jetts opened the first Jet’s Pizza in 1978 in Sterling Heights, Michigan.

Southeast Michigan is also known as the headquarters of some of the largest pizza chains in the United States, including Domino’s Pizza (Ann Arbor), Hungry Howies (Madison Heights), Jet’s Pizza (Sterling Heights), Happy’s Pizza (Southfield), and Little Caesars (Detroit).

The single menu item that Jet’s Pizza has become famous for, above anything else, is their signature deep-dish square pizza.

Detroit-style pizza, developed in Detroit, Michigan, is a square pizza, unlike the round Chicago deep dish pizza, similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top.

The square shaped pizza is the result of being baked in a square pan.

The crust of a Detroit-style pizza is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried/crunchy texture.

The Jet’s Pizza concept of franchising began in 1990 and has grown to more than 300 franchises throughout eighteen states: Michigan, Alabama, Colorado, Florida, Georgia, Illinois, Indiana, Kentucky, Minnesota, Missouri, North Carolina, Ohio, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, and Wisconsin.

Orlando recently got our first two stores for Jet’s Pizza, one in Apopka and one on the east side of Orlando near Waterford Lakes. We recently were invited to visit and try out their pizza.

The storefront is rather small and there is seating only on the outside. I’d recommend getting some seating inside for those who don’t want to sit in the hot Florida sun. It’s essentially a take out spot.

I thought the pizzas had good flavor for a chain, and may be the best chain pizza I’ve had in Orlando.

The crunchy square pizza crust is different and had nice flavor, though slightly charred from the conveyor belt oven. Joe, the young attendant at the shop on this date, was courteous and attentive, so kudos to him for his good service.

Jet 10® Premium Mozzarella Cheese, Pepperoni, Ham, Mushrooms, Onions, Green Peppers, Hamburger, Italian Sausage, Bacon and Black Olives. — Jet 10®
Premium Mozzarella Cheese, Pepperoni, Ham, Mushrooms, Onions, Green Peppers, Hamburger, Italian Sausage, Bacon and Black Olives.

All Meaty Premium Mozzarella Cheese, Pepperoni, Ham, Bacon, Italian Sausage and Hamburger. — All Meaty
Premium Mozzarella Cheese, Pepperoni, Ham, Bacon, Italian Sausage and Hamburger.

Jet's Boats® Freshly Baked Pizza Dough Stuffed with Mozzarella Cheese, Pizza Sauce, and Your Favorite Toppings. — Jet’s Boats®
Freshly Baked Pizza Dough Stuffed with Mozzarella Cheese, Pizza Sauce, and Your Favorite Toppings.

The Jet’s boat is similar to basically a calzone, which means “trousers” in Italian, shaped as a folded pizza or a “boat”. It resembles a half-moon and is made of salted bread dough.

Epcot Food and Wine Fest’s Party for the Senses 2014

Ricky Ly

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Oct 14, 2014

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Epcot Food and Wine Fest’s Party for the Senses 2014

The fabulous Epcot International Food and Wine Festival is the setting for not only the many delicious food marketplaces held around the World Showcase and chefs demonstrations, but it’s also the time when the epic Party for the Senses takes place.

All five senses: taste, touch, sight, sound, smell – will be stimulated at the Party for the Senses where guests start out at the Eat to the Beat Concert series and then when the curtains lift at the World Show Place Events Pavilion, a sensory overload of over 50 tempting tasting stations featuring chefs from around the world as well as live musical and acrobatic performances from Cirque du Soleil®.

It’s the perfect place for foodies to indulge in gustatory delights as well as experience sensory overload in a classy setting.

Party for the Senses – Hosted by Disney Vacation Club®
World ShowPlace Events Pavilion
October 4, 11, 18, 25 and November 1, 2014
7:30 PM to 10:00 PM

Full List of Party for the Senses 2014 line up in PDF

Cirque du Soleil acrobatic performances and live music

There are 3 Ways to Enjoy the Party:

Category #1: Wine View Lounge
Bask in the atmosphere with early entry to the event at 7:15 PM, a private reserved table, premium bar access, an artisanal cheese station and a specialty cocktail toast to kick off the evening, along with all the other favors Party for the Senses – Hosted by Disney Vacation Club® has to offer!
$299 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #2: Reserved Seating
Relish in a first-class experience as you enjoy early entry to the event at 7:15 PM, a reserved table on the main floor and a specialty cocktail toast to ring in the festivities, in addition to everything else that makes Party for the Senses – Hosted by Disney Vacation Club® such a smash to attend!
$189 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #3: General Admission
Make your way to each incredible course as you sample from 50 tasting stations on the floor. Limited seating may be available as you dine and sip your way through a magical evening—book online today to reserve your place before you arrive!
$149 per Guest. Check in at World ShowPlace Events Pavilion.

Admission to Epcot is required and not included in event price. Plus tax, gratuity included. Alcohol will only be served to Guests 21 and older. Events and entertainment are subject to change or cancellation without notice.

On Saturday, October 11, 2014, we were invited for the first time ever to attend and enjoy the event, coming back awestruck by all the great food and sights and sounds, a definite must try for those who love food!

The moment when the curtains lift to the Party for the Senses... — The moment when the curtains lift to the Party for the Senses…

Pan seared venison tenderloin over sweet potato mousseline by Chef Bob Waggoner of Charleston, SC — Seared quail breast with creamy polenta from Chef John Coletta of Quartino Ristorante, Chicago, IL

Chef Dominique Macquet, Dominique's on Magazine, New Orleans, LA with his daughter at the line! — Chef Dominique Macquet, Dominique’s on Magazine, New Orleans, LA with his daughter at the line!

Chef John Coletta, Quartino Ristorante & Wine Bar, Chicago, IL

Chef Representing The Scottish Government & VisitScotland — Jeff Adema and Rick Legary, Rainforest Café, Animal Kingdom®/ Downtown Disney® Area

Epcot Pastry chef with Chef Jens Dahlmann, former Epcot Executive Chef, now general manager for Epcot Food and Beverage operations — Epcot Pastry chef Yolanda Lazo Colon with Chef Jens Dahlmann, former Epcot Executive Chef, now general manager for Epcot Food and Beverage operations

Chef Pascal Oudin, Pascal's on Ponce, Coral Gables FL — Chef Pascal Oudin, Pascal’s on Ponce, Coral Gables FL

Sweet potato pecan roulade with salted Pecans and spiced caramel sauce from Magic Kingdom Park Bakery Chef Christi Frommling

My favorite of the evening - Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT — My favorite of the evening – Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT

Spumone Tartufato with pistachio, toasted almond, and chocolate gelato with italian meringue and amarena cherries from Chef Richard Capizzi of Lincoln Ristorante, New York, NY

Pan seared rabbit confit with wild mushroom barley risotto, pomegranate gastrique, micro mustard greens, manchego crisp from Chefs Bea Candelario and Brandon Conklin of 50's Prime Time Cafe at Disney's Hollywood Studios — Pan seared rabbit confit with wild mushroom barley risotto, pomegranate gastrique, micro mustard greens, manchego crisp from Chefs Bea Candelario and Brandon Conklin of 50’s Prime Time Cafe at Disney’s Hollywood Studios

Sherry marinated chicken with wild mushrooms and brie from Rainforest Cafe

Cullen Skink - creamy smoked haddock soup, potato and leek broth with poached quail eggs from Chef Alan Gibb of Gleneagles Hotel of Scotland — Cullen Skink – creamy smoked haddock soup, potato and leek broth with poached quail eggs from Chef Alan Gibb of Gleneagles Hotel of Scotland

Paradise Dream cake from Chef Yolanda Lazo Colon of Epcot Pastry

Featured Chefs

Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY
Art Smith, Table Fifty-Two, Chicago, IL
John Coletta, Quartino Ristorante & Wine Bar, Chicago, IL
Dean Max, DJM restaurants, Boca Raton, FL
Rock Harper, DC Central Kitchen, Washington, DC
Dominique Macquet, Dominique’s on Magazine, New Orleans, LA
Bob Waggoner, Sing for Your Supper with Bob Waggoner, Charleston, SC
Pascal Oudin, Pascal’s on Ponce, Coral Gables FL
Chef Representing The Scottish Government & VisitScotland
Jehangir Mehta, presented by the Mushroom Council
Mark Boor, Fulton’s Crab House, Downtown Disney® Marketplace
Bob Getchell, T-Rex Café, Downtown Disney® Area
Jeff Adema and Rick Legary, Rainforest Café, Animal Kingdom®/ Downtown Disney® Area
Jonathan Young, Citricos, Disney’s Grand Floridian Resort & Spa
James Philips, Tony’s Town Tavern, Magic Kingdom® Park
Brandon Conklin, 50’s Prime Time Café, Disney’s Hollywood Studios®
Wade Camerer, Biergarten Restaurant, Epcot®
Page Weibly, Riverside Mill Food Court/ Boatwright’s Dining Hall, Disney’s Port Orleans
Resort-Riverside presented by Gardein™
Richard Capizzi, Lincoln Ristorante, New York, NY
Warren Brown, CakeLove, Washington, DC
Christina Frommling, Magic Kingdom® Bakery, WDW
Yolanda Lazo Colon, Epcot® Pastry

Featured Wineries, Breweries and Distilleries

Constellation Brands featuring Wines on Tap (California)
Infinium Spirits (Lombardia, Italy)
Halter Ranch Vineyards (Paso Robles, Califnoria)
Trinchero Family Estates (Napa Valley, California)
Noble Vines (Lodi and Monterey, California)
Oak Ridge Winery (Lodi, California)
TGIC Global Fine Wine (Maipo Valley, Chile)
Prestige Wine Imports (Trentino, Italy)
Silver Oak & Twomey Cellars (Napa, California)
Terroir Selections (California)
Casa Noble Spirits LLC (Tequila, Mexico)
Florida Orange Groves Winery (Florida)
Copper Cane (Sonoma, California)
Radeberger (Radeberg, Saxony, Germany)
Boston Beer Company (Boston, Massachusetts)
Einstok Olgerd (Iceland)
Anheuser-Busch Inbev
Full Sail (Oregon)

Additional Culinary and Beverage Offerings by:

Valrhona
Douce France Bakery
Ghirardelli® Chocolate Company
David Ramirez Chocolates, Orlando FL
International Cheese Selection from Gourmet Foods International
Kerrygold Butters and Cheeses Imported from Ireland
Stork USA Maker of Werther’s Original Caramels
Melissa’s World Variety Produce, Inc.
Twinings® Gourmet Tea Bar est. 1706
Joffrey’s Coffee and Tea Company

Make a Reservation Today – Call (407) 939-3378 starting July 31, 2014 to book a spot at Party for the Senses – Hosted by Disney Vacation Club®—taking place October 4, 11, 18, 25 and November 1, 2014 only! Advanced reservations are highly recommended as this event will fill up quickly. Guests under 18 years of age must have parent or guardian permission to call.

EPCOT International Food and Wine Festival 2014 – Our Picks

Ricky Ly

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Oct 7, 2014

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EPCOT International Food and Wine Festival 2014 – Our Picks

Eat and Drink your way around the World at the 19th Annual Epcot International Food & Wine Festival

The 19th annual Epcot International Food & Wine Festival presented by Chase is already in full gear from Sept. 19-Nov. 10, 2014 where Walt Disney World Resort guests can taste the cuisine of six continents, sip beverages from around the globe and eat to the beat of live entertainment.

The 53-day festival at Disney’s Epcot theme park – longer than last year’s 46-day event — serves up authentic dishes to pair with wine, beers, cocktails and other beverages; nightly Eat to the Beat! concerts with entertainment ranging from rock and soul to funk and blues; cultural exhibits of more than 25 international regions; and regularly scheduled performances by acrobats, musicians, dancers and comedy troupes.

Check us out on ABC’s The Chew this Thursday at 1pm EST talking about the Epcot International Food and Wine Festival and the Chocolate Boot Camp by Erika Davis!

Here are some facts about the 19th annual event:

A record 53 days long, the festival began in 1996 with a first run of 30 days
35 new marketplace dishes; more than 250 food-and-beverage menu items total — each tapas-sized portion or drink priced $3-$8
More than 300 national and international wines
200-plus chefs will present culinary demonstrations and cook for festival events
Nearly 400 culinary demos, beverage and mixology seminars take place during the 53-day festival
More than 1,200 fireworks exploding each night over World Showcase Lagoon in “IllumiNations: Reflections of Earth”
159 Eat to the Beat! concerts performed; 5 bands appearing for the first time at this year’s festival
More than 60 wineries represented at festival marketplaces. For the first time ever, festival guests can sip Dom Pérignon at the Desserts & Champagne Marketplace
More than 40 breweries from around the world, including local craft beer operations, will be represented at festival marketplaces
100,000-plus desserts including the Dessert Trio at Desserts & Champagne Marketplace
More than 80,000 servings dished up of the most popular savory item at the 2012 international marketplaces: the “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce from Canada

Tips and Tricks for the Epcot Food and Wine Fest

There are often two lines for the food at each marketplace on either side, so look for the shorter line.
Get one of those gift cards you can buy at the kiosks that has a bracelet so you dont have to keep pulling out your card every time to pay.
Maybe get one of the plate/drink holder things so you can hold your food and drink in one hand and eat with the other (see below)

Top Favorite Festival Eats this Year

Lamb Chop from Australia

Scallop topped with bacon and creamed spinach from Scotland

Crispy chicken yard bird with braised greens from Farm Fresh

Pepper bacon hash from Farm Fresh

Filet mignon with wild mushrooms from Canada

During the Epcot International Food & Wine Festival, you can bask in a bevy of appetizing stops as you travel through a cornucopia of cultures and cuisines. With menus inspired by specific regions of the world, along with refreshments crafted by brewers and master wine makers, you can rest assured that there’s an offering for every kind of foodie.

Experience a shift in your palate’s perspective—discover more than 25 unique marketplaces, and be on the lookout for corresponding asterisks (*) placed next to suggested food and beverage pairings!

Note – Admission to Epcot is required. Food and beverage samples from individual marketplaces require a separate purchase. Alcohol will only be served to Guests 21 and older. Availability for some marketplace offerings may be limited. Marketplaces subject to closure at any time. All menu items are subject to change without notice.

Africa

To eat:

Beef tenderloin tips berbere-style with okra, jalapeños, tomato and pap (gluten free)*
South African bobotie with turkey and mushrooms (gluten free)

To drink:

M-A-N Vintners Chenin Blanc
Fairview Pinotage
The Wolftrap Red Blend — Syrah, Mourvèdre and Viognier*

Australia

To eat:

Garlic shrimp with roasted tomatoes, lemon myrtle and rapini (gluten free)
Grilled lamb chop with mint pesto and potato crunchies (gluten free)*
Pavlova — Crispy meringue shell with fresh berries and vanilla custard

To drink:

Coopers Brewery, Original Pale Ale
Chateau Tanuda Grand Barossa Dry Riesling
St. Kilda Chardonnay
Nine Stones Shiraz*

Belgium

To eat:

Potato and leek waffle with beer-braised beef*
Belgian waffle with warm chocolate ganache and whipped cream
Belgian waffle with berry compote and whipped cream

To drink:

Hoegaarden
Stella Artois
Leffe Blonde*
Stella Artois Cidre
Chilled coffee featuring Godiva Chocolate Liqueur
Beer flight (featuring 4 4-ounce servings) — Hoegaarden, Stella Artois, Leffe Blonde and Stella Artois Cidre

Brazil

To eat:

Mocequa de pescado — Regal Springs premium tilapia with coconut lime sauce and steamed rice (gluten free)
Crispy pork belly with black beans, tomato and cilantro (gluten free)*
Pao de queijo — Brazilian cheese bread (gluten free)
Cocada — Brazilian coconut candy

To drink:

Kaiser Brewery Xingu Black Beer*
Carnaval Moscato Sparkling White Wine
Monte Paschoal Reserve Tannat
Frozen Caipirinha featuring LeBlon Cachaça

Brewer’s Collection

Radeberger Pilsner
BraufactuM Colonia
BraufactuM Palor
Schöfferhofer Grapefruit
Altenmünster Oktoberfest
BraufactuM Roog
BraufactuM Darkon
BraufactuM Progusta IPA
Beer flight 1 (featuring 4 4-ounce servings) — Radeberger Pilsner, BraufactuM Colonia, BraufactuM Palor and Schöfferhofer Grapefruit
Beer flight 2 (featuring 4 4-ounce servings) — Altenmünster Oktoberfest, BraufactuM Roog, BraufactuM Darkon and BraufactuM Progusta IPA

Canada

To eat:

Canadian cheddar cheese soup
Seared rainbow trout with bacon, frisée and L8 Harvest, Minus 8 Vinaigrette (gluten free)
“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce (gluten free)*

To drink:

Moosehead® Lager
Neige Premiere Apple Ice Wine
Neige Bubble
Mission Hill Family Estate Syrah*

China

To eat:

Beijing roasted duck in a steamed bun with hoisin sauce
Mongolian beef in a steamed bun with chili mayo
Black pepper shrimp with Sichuan noodles*
Chicken potstickers

To drink:

TSINGTAO Beer
Francis Ford Coppola Su Yuen Riesling*
Francis Ford Coppola Su Yuen Red
Kung Fu Punch with vodka and triple sec
Happy Lychee with tequila and vodka
Mango green tea with popping bubbles

Craft Beers

To eat:

Craft beer snack mix — A sweet and savory blend of nuts, fruits and crackers (included when you purchase a beer at Craft Beers)
House-made country pâté with picked carrots and farmhouse bread
Muffuletta pinwheels with house-made pickles
Spicy pimento cheese dip with whole-wheat crackers

To drink:

Sierra Nevada, Kellerweis® – Chico, CA
Dogfish Head Craft Brewery, Punkin Ale – Milton, DE
Spoetzl Brewery, Wild Hare Pale Ale – Shiner, TX
Abita Brewing Company, Purple Haze – Abita Springs, LA
Goose Island, 312 Urban Wheat Ale – Chicago, IL
Florida Beer Company, Sunshine State Pils – Cape Canaveral, FL
Magic Hat Brewery, Dream Machine IPL – South Burlington, VT
Terrapin Beer Company, Rye Pale Ale – Athens, GA
Beer Flight 1 (featuring 4 4-ounce servings) — Sierra Nevada, Kellerweis; Dogfish Head Craft Brewery, Punkin Ale; Spoetzl Brewery, Wild Hare Pale Ale; and Abita Brewing Company, Purple Haze
Beer Flight 2 (featuring 4 4-ounce servings) — Goose Island, 312 Urban Wheat Ale; Florida Beer Company, Sunshine State Pils; Magic Hat Brewery, Dream Machine IPL; and Terrapin Beer Company, Rye Pale Ale

Desserts & Champagne

To eat:

Dessert Trio — Passion fruit coconut creamsicle, blueberry lime cheesecake roll and chocolate espresso opera cake*
Guylian Belgian chocolate seashell truffles

To drink:

Nicolas Feuillatte Rosé*
Möet & Chandon Nectar Impérial
Ruinart Blanc de Blanc
Dom Pérignon
Frozen S’mores featuring Monin® Toasted Marshmallow Syrup
Möet & Chandon Impérial

Farm Fresh – NEW!

To eat:

Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)*
Griddled “yard bird” with braised greens and house-made habanero sauce (gluten free)

To drink:

Orlando Brewing Company, I-4 IPA – Orlando, FL
BaBa Black Lager, Uinta Brewing Company – Salt Lake City, UT
Duke’s Cold Nose Brown Ale, Bold City Brewery – Jacksonville, FL
Florida Cracker Belgian Style White Ale, Cigar City Brewery – Tampa, FL
Florida Orange Groves, Key Limen-Key Lime Wine
Chateau St. Michelle & Dr. Loosen Eroica® Riesling*
St. Francis Old Vines Zinfandel
Beer Flight (4 4-ounce servings) — I-4 IPA, BaBa Black Lager, Duke’s Cold Nose Brown Ale and Florida Cracker Belgian Style White Ale

France

To eat:

Tartelette aux escargots — Escargot tart with garlic, spinach, bacon and parmesan
Gratin de crozets de Savoie — Wheat pasta gratin with mushrooms and Gruyere cheese
Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes*
Crème brûlée caramel fleur de sel — Sea salt caramel crème brûlée topped with caramelized sugar

To drink:

Beer, Kronenbourg Blanc 1664
Chardonnay, Macon-Villages, La Côte Blanche
Cabernet Sauvignon, Bordeaux, Château Bonnet*
Sparkling Pomegranate Kir – Sparkling Wine and Pomegranate Liquor
La Passion Martini Slush — Vodka, Grey Goose Le Citron, cranberry and passion fruit juice

Germany

To eat:

Schinkennudeln — Pasta gratin with ham and cheese*
Roast bratwurst in a pretzel roll
Berliner — Yeast doughnut filled with apricot jam

To drink:

Altenmünster Oktoberfest
J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett*
Selbach-Oster Mosel Riesling Spätlese
J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese
Kallstadter Kobnert Spaetburgunder Spätlese Dry Barrique Style
German Riesling Flight — J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Selbach-Oster Mosel Riesling Spätlese and J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese

Greece

To eat:

Vegetarian moussaka*
Griddled Greek cheese with pistachios and honey (gluten free)
Chicken gyro with tzatziki sauce
Spanakopita

To drink:

Domaine Skouras Moscofilero*
Domaine Siglas Assyrtiko/Athiri
Alpha Estate Axia Syrah — Xinomavro
Tzatziki martini featuring Crop Organic Cucumber Vodka and BOLS Natural Yogurt Liqueur

Hawai’i

To eat:

K?lua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise*
Tuna poke with seaweed salad and lotus root chips

To drink:

Kona Brewing Company, Big Wave Golden Ale*
Kona Brewing Company, Kona Castaway IPA
Maui Splash Sweet Pineapple Wine
Aulani Sunrise featuring Sammy’s Beach Bar Rum

Hops & Barley

To eat:

Artisan cheese plate featuring Cabot Cloth-wrapped cheddar, Purple Haze chèvre goat cheese and Cave Man blue cheese
Baked lobster alfredo
Florida grass-fed beef slider with pimento cheese*
Fresh baked carrot cake with Craisins® and cream cheese icing

To drink:

Samuel Adams® Octoberfest*
New Belgium Brewing Company Snapshot
Samuel Adams Cherry Wheat®
Leinenkugel’s Seasonal Shandy
La Crema Sonoma Coast Chardonnay
Julia’s Vineyard Pinot Noir, Cambria Estate Winery
Beer flight (featuring 4 4-ounce servings) — Samuel Adams Octoberfest; New Belgium Snapshot; Samuel Adams Cherry Wheat; and Leinenkugel’s Seasonal Shandy

Ireland

To eat:

Lobster and seafood fisherman’s pie
Kerrygold® cheese selection — Reserve cheddar, Dubliner with Irish Stout and Skellig
Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard (gluten free)*

To drink:

Guinness® Draught
Bunratty Meade Honey Wine
Chilled Irish Coffee featuring Bunratty Potcheen*
Kerrygold Irish Cream Liqueur

Italy

To eat:

Ravioli alla caprese — Cheese ravioli, tomato sauce, mozzarella, parmesan and basil
Filetto di pollo, con funghi al marsala — Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread*
Cannoli al cioccolato — Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit

To drink:

Moretti Lager Beer
Moretti La Rossa Beer
Prosecco, Bosco del Merlo
Pinot Grigio, Placido
Chianti Classico, Placido*
Serprino, Montegrande
Frozen margarita with limoncello and tequila

Japan

To eat:

Spicy hand roll — Tuna and salmon with Kazan Volcano sauce
Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice*

To drink:

Kirin Draft Beer
Sake — Kikusui Ginjo*
Sake Sunrise
Sparkling Peach Sake Gell

Mexico

To eat:

Shrimp taco — Fried shrimp, pickled habanero pepper and onions on a flour tortilla*
Rib eye taco — Marinated rib eye, roasted chipotle salsa and grilled scallions on a corn tortilla (gluten free)**
Sweet corn cheese cake

To drink:

Dos Equis Beer*
Sangria
Tequila Flight
Mango-strawberry margarita**

Morocco

To eat:

Kefta pocket — Ground seasoned beef in a pita pocket
Spicy shrimp roll with cilantro and mint sauce*
Baklava

To drink:

Casa Beer
Guerrouane White*
Sangria
Mimosa Royale — Sparkling wine and orange juice topped with orange liqueur

New Zealand

To eat:

Steamed green lip mussels with garlic butter and toasted bread crumbs
Lamb meatball with spicy tomato chutney
Venison sausage with pickled mushrooms, baby arugula and black currant reduction (gluten free)*

To drink:

Kim Crawford Pinot Gris
Mohua Sauvignon Blanc
Kim Crawford Unoaked Chardonnay
Kim Crawford Pinot Noir*

Patagonia – NEW!

To eat:

Beef empanada
Grilled beef skewer with chimichurri sauce and boniato purée (gluten free)*
Roasted Verlasso® salmon with quinoa salad and arugula chimichurri (gluten free)**

To drink:

Pascual Toso Sparkling Brut
Cono Sur Bicicleta Viognier**
Cono Sur Bicicleta Pinot Noir Rosé
Terrazas Reserva Malbec*

Poland

To eat:

Kielbasa and potato pierogi with caramelized onions and sour cream
Sauerkraut pierogi with pork goulash*

To drink:

Okocim Brewery, Okocim O.K. Beer
Donausonne® Blaufränkisch, Hungarian Wine*
Frozen Szarlotka (Apple Pie) featuring Zubrowka Bison Grass Vodka

Puerto Rico

To eat:

Ensalada de carrucho — Caribbean conch salad with onion, tomato and cilantro (gluten free)
Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free)
Tostones (fried green plantains with mayo ketchup)
FlanCocho — Vanilla caramel custard with chocolate coffee cake

To drink:

Gasolina Sangriiia Cocktail
Medalla Light Beer
Frozen San Juan Breeze (non-alcoholic lemonade)
Frozen San Juan Breeze with Don Q Limón
Chilled Club Caribe Mango Rum (neat)

Scotland

To eat:

Vegetarian haggis with neeps and tatties — Griddled vegetable cake with rutabaga and mashed potatoes
Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)*
Seared sea scallop with spinach-cheddar gratin and crispy bacon (gluten free)
Cranachan with raspberries, toasted oats and whipped cream

To drink:

Innis & Gunn® Original Oak Aged Beer*
Loch Lomond featuring Glenfiddich® 12 year
Glenfiddich (12, 15 and 18 year)

Singapore

To eat:

Lemongrass chicken curry with coconut and jasmine rice (gluten free)
Seared mahi mahi with jasmine rice and “Singa” sauce*

To drink:

Tiger Beer
Marqués de Caceres Satinela*
Singapore Sling featuring Hendrick’s Gin and Cherry Herring

South Korea

To eat:

Kimchi dog with spicy mustard sauce*
Roasted pork lettuce wrap with kimchi slaw

To drink:

Bokbunjajoo — Bohae black raspberry wine
iCing Grapefruit Sparkling Rice Brew*
Soju Fruit Slushy featuring Jinro Chamisul Soju

Terra

To eat:

Blackened Chick’n Breast, farro wheat and spicy gumbo sauce featuring Gardein™ Chick’n Breast
“CraB’less CraB Cake” with pepper slaw and Cajun remoulade featuring Gardein™*
Chocolate-blood orange cupcake with tofu icing

To drink:

Red Bridge Ale
The Vegan Vine Chardonnay*
Paperboy Red Blend
Fresh Watermelon Juice

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Scenes from the 19th Annual Epcot International Food and Wine 2014

Jens Dahlmann, former Epcot executive chef, is now the general manager for Epcot Food and Beverage operations - talks about the new dishes and favorites this year — Jens Dahlmann, former Epcot executive chef, is now the general manager for Epcot Food and Beverage operations – talks about the new dishes and favorites this year

Marianne Hunnel. Culinary Program Manager at Walt Disney World

Droolius.com's Julius Mayo! doin work! — Droolius.com’s Julius Mayo! doin work!

Chef Norman Van Aken doing a chef's demo - one of many Celebrity Chef demonstrations at the Festival! — Chef Norman Van Aken doing a chef’s demo – one of many Celebrity Chef demonstrations at the Festival!

Chef Norman's beautiful creation with a mussel broth, grouper cheeks — Chef Norman’s beautiful creation with a mussel broth, grouper cheeks

Africa – South African bobotie with turkey and mushrooms (gluten free)

Africa – Beef tenderloin tips berbere-style with okra, jalapeños, tomato and pap (gluten free) and South African bobotie with turkey and mushrooms (gluten free)

Belgium – Belgian waffle with warm chocolate ganache and whipped cream

Brazil – Crispy pork belly with black beans, tomato and cilantro (gluten free)*

Scotland – Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)*

Farm Fresh – Griddled “yard bird” with braised greens and house-made habanero sauce (gluten free)

Japan – Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki

Schinkennudeln — Pasta gratin with ham and cheese* Roast bratwurst in a pretzel roll — Germany – Schinkennudeln — Pasta gratin with ham and cheese* and Roast bratwurst in a pretzel roll

Farm Fresh – Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)*

Patagonia – Roasted Verlasso® salmon with quinoa salad and arugula chimichurri (gluten free)**

Poland - Kielbasa and potato pierogi with caramelized onions and sour cream — Poland – Kielbasa and potato pierogi with caramelized onions and sour cream

New Zealand - Lamb meatball with spicy tomato chutney — New Zealand – Lamb meatball with spicy tomato chutney

Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes* - Can you spot the hidden Mickey? — France – Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes* – Can you spot the hidden Mickey?

Puerto Rico - Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free) — Puerto Rico – Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free)

France - Creme Brulee — France – Creme Brulee

Japan - Spicy hand roll — Tuna and salmon with Kazan Volcano sauce — Japan – Spicy hand roll — Tuna and salmon with Kazan Volcano sauce

Japan - Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice* — Japan – Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice*

TastyChomps’ Weekly Orlando Foodie News and Events Roundup

Ricky Ly

-

Oct 7, 2014

0

TastyChomps’ Weekly Orlando Foodie News and Events Roundup

ABC’s The Chew features EPCOT Food and Wine Fest with local foodie couple on Thurs. October 9th, 2014 at 1PM EST

ABC’s The Chew was in town yesterday filming an episode on the Epcot International Food and Wine Festival. They chose a local foodie couple to interview about the festival and they chose myself and my wife!

The video was of the chocolate boot camp and of us walking around the festival talking about our favorite foodie things about Food and Wine.

“ABC’s The Chew celebrates and explores life through food, with a group of dynamic, engaging, fun, relatable co-hosts who serve up everything to do with food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun. It is broadcast live, weekdays, from New York City. The Chew stars restauranteur and chef Mario Batali, Michael Symon of Iron Chef America, Carla Hall of Bravo’s Top Chef, Clinton Kelly the style host of the TLC series What Not to Wear, and Daphne Oz, healthy living and resident practical tipster. ”

The show with the segment with us on EPCOT International Food and Wine will air this THURSDAY, OCTOBER 9th, 2014, at 1PM EST on ABC – so set your DVRs now!

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Restaurant Openings in Orlando

Royal Indian Cuisine on State Road 436 in Casselberry

1410 State Rd 436
Casselberry, FL 32707
http://www.royalindianorlando.com/

Lunch buffet daily $9.95, closed Mondays, Dinner 5pm – close
More info at EatlocalOrlando.com

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Events

Jack in the Park Brings Together Central Florida’s Most Popular Restaurants to benefit Special Olympics Florida

WHAT Guests at Jack in the Park will sample fabulous food, desserts and beverages from nearly 20 of Central Florida’s most raved-about restaurants. Jack in the Park is open to the public and benefits Special Olympics Florida.

WHEN Saturday, October 25th, 2014
7 p.m. to 11 p.m.

WHERE Winter Park Civic Center
1050 W Morse Blvd
Winter Park, FL 32789

INFO In its eighth year, Jack in the Park combines fabulous food from great local restaurants with plenty of spirits, lively local musical entertainment, raffles, auctions and our signature blackjack tournament, all to create an atmosphere that is unmatched in Central Florida’s philanthropy scene.

Treat yourself to a variety of dishes from Brio Tuscan Grille, Carmel Café & Wine Bar, Christner’s Prime Steak & Lobster, Fultons, Kryspy Kreme, Luma, mi Tomatina, Mingos, Mitchell’s, Orlando Chili Cookoff, Prato, Portabello and more.

To learn more about this amazing event, including photos from past events and sponsorship and volunteer opportunities, visit us online.

Web: www.specialolympicsflorida.org/JACK
Facebook: www.facebook.com/jackinthepark

ATTENDING For a suggested donation of $100, you will receive entry into the party including food, drink, and the Blackjack Tournament.

Participating Restaurants
American Q
Avenue Gastrobar
BB Kings
Brio Tuscan Grille
Carmel Café & Wine Bar
Christner’s Prime Steak & Lobster
Cuba Libre
Hamiltons Kitchen
KASA Restaurant & Bar
Krispy Kreme
Mingos
Mingos Healthy Lifestyle Cuisine
Mitchell’s Fish Market
Orlando Chili Cook Off
Pi Hole Pizza
The Tap Room at Dubsdread
Tony Roma’s Fire & Grill Lounge
Lolailo “The Original”
K Restaurant
The Beacham

PRE-PARTY ON WED OCTOBER 8TH

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WALT DISNEY WORLD SWAN AND DOLPHIN FOOD & WINE CLASSIC RETURNS October 31 – November 1

Tweet: 40 food/wine stations, @ChefToddEnglish, beer garden & live music headline @swandolphin culinary event www.swandolphinfoodandwineclassic.com

The Walt Disney World Swan and Dolphin Food & Wine Classic returns for the fifth year to the Epcot Resort Area hotel October 31 – November 1, featuring more than 40 food and wine stations; 10 food and wine seminars and the opportunity to meet the masters behind the culinary magic.

The two-night event offers an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirits sampling from around the globe.

The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions. And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.

“We’re excited about the fifth annual Swan and Dolphin Food & Wine Classic,” said the hotel’s Director of Food & Beverage, Tony Porcellini. “This year, we’ll present even more intriguing wine selections from around the globe; showcase our culinary creativity with exciting new dishes; expand on our seminar offerings, and introduce a beer garden! Our goal is to make this event bigger and better each year and have fun doing it!”

New to the event this year are:

· A beer garden, featuring a variety of local and seasonal brews from around the world, alongside homemade bar snacks made by the hotel’s culinary experts. An upgraded ticket option provides guests access to the beer garden.
· The Cheese Course seminar, which pays homage to fromage with a unique look at the art of wine and cheese pairing.
· The Fine Art of Sushi and Sake seminar, which will teach guests how to identify quality sushi and sake flavor profiles and pair the two.
· A hands-on Caipirinha seminar, where guests will learn both the traditional recipe and try some unique twists to this ever-popular Brazilian cocktail.
· Tequila University, offering an in-depth look at tequila, its different styles, the artisans who make it and the secrets to making the perfect margarita.

Returning seminars include: pasta-making, Italian wines, modern mixology, beer, wine-blending and champagne. All seminars require separate tickets in addition to the causeway tickets, and space is limited.

To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.

Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.

When: Friday, October 31, and Saturday, November 1
5:30–9 p.m. (for seminar schedule, check www.SwanDolphinFoodandWineClassic.com)

Ticket Information: – One and two-night packages, including tickets to the outdoor festival for two and overnight accommodations, are available starting at $315 per night
– Advance purchase event-only tickets are available for $95 per person, including taxes and include unlimited food and beverage samples on the causeway
-Upgraded tickets that include the beer garden are $115 per person, including taxes
– Beverage seminars are $45 per person, per class including taxes
– Pasta making and pairing seminars are $60 per person including taxes
– For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500

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Fresh from the Field benefiting Cystic Fibrosis Foundation

Event Location:
Lake Meadow Naturals Farm
10000 Mark Adam Road Ocoee, Florida 34761
http://www.lakemeadownaturals.com

Event Time:
5:30 p.m. to 8:30 p.m.
Exclusive VIP event from 4:30 p.m. to 5:30 p.m.

Ticket Prices:
General Admission: $175.00 ($115.00 is tax-deductible)
VIP Admission: $200.00 ($120.00 is tax-deductible).

Sponsorship Opportunities are available

For more information please contact:
Lisa Murphy
(407) 256-3884
Lmmurphy@cff.org

More information here

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Drink Pink This October at Ravello at Four Seasons Resort Orlando

In celebration of Breast Cancer Awareness Month, Four Seasons Resort Orlando at Walt Disney World Resort is joining many Four Seasons properties across the globe in a “Pink Lady” cocktail promotion. A special pink drink will be offered at Ravello Bar and Ravello restaurant, with a portion of sales from every cocktail sold in the month of October benefitting the Compassionate Hands and Hearts organization, an Orlando-based charity that provides assistance to patients undergoing treatment for breast cancer.

The cocktail, called “The Pink Masquerade,” is sold for $14. A delicious, refreshing pink cocktail, the Luxardo and Creme de Cassis, a black currant liqueur, provide ample fruit flavor, while acidity from lemon juice balances out the sweetness. Enjoy The Pink Masquerade with appetizers in Ravello Bar or with dinner in Ravello, while supporting the Compassionate Hands and Hearts Foundation.

Guests are encouraged to follow the campaign on social media with the hashtag #PinkTank and to interact with @FSOrlando with the hashtag #FSThinkPink and #PinkTank.

To make The Pink Masquerade at home, enjoy the recipe, compliments of Ravello mixologists.

The Pink Masquerade
1.75 oz Hangar One Vodka
.5 oz Briottet Creme de Cassis
.5 oz lemon juice
.25 oz Luxardo Maraschino Cherry Liqueur
.25 oz Simple Syrup

Shake all ingredients and double strain into a coupe. Garnish with a lemon twist.

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Four Seasons Food Truck Kicks Off Tour Down America’s East Coast
Chefs from Boston to Miami Showcase Street-Food Menus on Second Annual Journey

Four Seasons Hotels and Resorts launches its second Food Truck tour, making stops in nine cities as it travels down the Eastern Seaboard of the US from Boston to Miami. In each destination, the local Four Seasons culinary team will play host on the truck, serving up exclusive menus and culinary experiences to the local community and hotel guests, ranging from intimate farm dinners to charity events in partnership with local universities.

“After a great run down the West Coast last year, we are thrilled to kick off our East Coast tour,” said Guy Rigby, Vice President of Food and Beverage, Americas. “The food truck concept allows us to pair our commitment to innovation and quality with a dynamic setting that provides Four Seasons chefs an opportunity to share their creativity, craft and passion for food with the local community.”

Street-food menus created by local Four Seasons chefs will vary from city to city, and dishes range from classic regional specialties to chefs’ innovative creations. Lobster Rolls headline the menu in Boston, while Pastrami Sliders in New York City celebrate the traditional deli sandwich. Farther south, Four Seasons Hotel Atlanta team will offer a variety of Southern-inspired summer favourites such as a Boiled P-Nuts, a Savannah Crab Cake Sandwich with Old Bay Remoulade, and Pumpkin Moon Pies. All items are priced at USD 10.00 and under.

Beyond providing diverse culinary experiences, the Food Truck is a charitable endeavour. A portion of Food Truck revenue from each participating hotel will be donated to a local charity in each market. Charitable causes include breast cancer awareness, foster care, education, and paediatric oncology research.

The complete schedule of 2014 tour dates is as follows:
September 15-20: Boston, MA
September 22-27: Philadelphia, PA
September 29 – October 4: New York, NY
October 6-11: Baltimore, MD
October 13-18: Washington, DC
October 20-25: Atlanta, GA
October 27-28: Orlando, FL
October 30 – November 4: Palm Beach, FL
November 6-11: Miami, FL

In addition to the savory delights available on the road, participating hotels are spotlighting unique beverage creations from the following brands: Bacardi Superior Rum, BOMBAY SAPPHIRE® Gin, Cointreau Orange Liqueur, elit by Stolichnaya, The Macallan Scotch Whisky, Patrón Tequila, and Cambria Estate Winery Katherine’s Vineyard Chardonnay. Additional supporters of the tour include evian/Badoit Waters, Red Bull Energy Drinks, Coca-Cola, Caffè Umbria Artisan Coffee Roaster, Rishi Organic Teas, FeverTree Beverages, PSAV, OpenTable, and IHS.

Follow the Four Seasons Food Truck on Taste by Four Seasons showcasing highlights from the nine featured destinations and street food–inspired recipes from Four Seasons chefs. For an interactive tour map and other delicious details, visit Four Seasons Magazine or follow the hashtag #FSFoodTruck on Twitter and Instagram.

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TAVERNA OPA ORLANDO CELEBRATES ITS LUCKY 7: OCTOBER 29

I-Drive Restaurant Hosts Haunted Casino Event Benefitting Give Kids The World

WHAT: Since opening in 2007, Taverna Opa Orlando, an award-winning restaurant on International Drive, has been celebrated for its interactive entertainment and signature Greek cuisine. Two days shy of Halloween on October 29 from 7-10 p.m., the husband-and-wife duo Katerina and Vassilis Coumbaros are set to host a charity-focused event, Lucky 7 Haunted Casino, in partnership with Where Orlando. For one-night-only the restaurant will transform into a “spooked” casino featuring live entertainment including a live magician show, a pumpkin carver and contortionists.

For a suggested $7 door donation, guests will receive tokens to revel in black jack and poker, among other casino games. The evening will highlight house favorites including Spanakopita, Chicken Kebobs and Hummus, paired with craft cocktails provided by Enlighten Grained Spirits and Winter Park Distilling Company.

All proceeds from Opa Orlando’s Lucky 7 Haunted Casino’s door donations and silent auction will benefit Give Kids The World, a non-profit organization dedicated to fulfilling the wishes of children and families with life-threatening illnesses.

WHEN: Wednesday, October 29, 2014 from 7 – 10 p.m.

RSVP: Guests must RSVP to eatgreek@opaorlando.com

COST: $7 suggested door donation to benefit Give Kids The World

PARKING: Pointe Orlando Garage

WHERE: Taverna Opa Orlando (Pointe Orlando)
9101 International Drive, Suite 2240
Orlando, FL 32819

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Norman’s at The Ritz-Carlton Orlando, Grande Lakes
to Host a Tribute to Charlie Trotter

WHAT: NORMAN’S is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs as well as culinary stations by Chef Norman and his team. Sommeliers will be pairing wines accordingly. The event will also feature a silent auction to benefit The Trotter Project.

WHEN: Saturday, December 13, 2014
7:00-10:00 pm
$200 plus tax and gratuity

WHERE: NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
4012 Central Florida Parkway, Orlando, FL 32837

Chef Norman Van Aken, NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
Chefs James and Julie Petrakis, The Ravenous Pig and Cask & Larder
Chef Hari Pulapaka, Cress Restaurant
Chef Greg Baker, The Refinery
Chef Scott Hunnell, Victoria & Albert’s
Chef Brandon McGlammery, Luma on Park and Prato
Chef Timothy Keating, Flying Fish Café
Chef Greg Richie, Cityfish Restaurant
Chef Ryan Vargas, Tchoup Chop
Chef John Rivers, 4 Rivers and The Coop

SPONSORS: NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
Event Technology PSAV
Music by Heather Friedman

ABOUT THE
TROTTER PROJECT: The Trotter Project is an alumni-driven initiative that will be based in the landmark buildings in Chicago where Chef Charlie Trotter made culinary history. Our mission is to celebrate the lasting legacy of Chef Charlie Trotter through culinary and educational programs, services and events that foster professional and personal excellence, and create a sense of community among individuals dedicated to these principals.

On Saturday, December 13, 2014, NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes, is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs, as well as culinary stations by Chef Norman and his team. Sommeliers will be pairing wines accordingly. The event will also feature a silent auction to benefit The Trotter Project.

https://www.facebook.com/events/474367689366063/
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The Lakeland Center presents ROBERT IRVINE LIVE

Tickets go on sale October 17th at 9:30am

ROBERT IRVINE LIVE is a high energy, multimedia and multi-sensory theatrical experience. More than just a cooking demo, ROBERT IRVINE LIVE is an interactive show that provides multiple opportunities for audience participation while witnessing the challenging nature of the TV show, Dinner: Impossible, come to life right before your eyes. Multiple cameras setup on the stage provide a close-up view of the master at his craft. Brand new music and video content specifically produced for this show combine seamlessly with the cooking to provide an experience unlike any other. In each segment of the show Robert will face a new and unique culinary challenge.

Are you ready to experience the impossible?

*VIP ticket includes a pre-show private cooking seminar with Chef Irvine! Purchasers will receive detailed information regarding their VIP Experience approximately one week prior to performance date.

Special discounts for TastyChomps readers – tba!!

– See more at: http://www.thelakelandcenter.com/Events/RobertIrvine.aspx#sthash.41MeieYB.dpuf

Mamak Asian Street Food coming to Orlando’s Mills 50 District

Orlando

Ricky Ly

-

Oct 6, 2014

2

Mamak Asian Street Food coming to Orlando’s Mills 50 District

Photo by Evan Dobkin

UPDATE: 10/5/2014

The menu for MAMAK Asian Street Food has been uploaded to their Facebook page (Thanks Paul C. for the tip!) We are looking forward to the Malaysian Coconut Kari, Nasi Goreng, and the different kari mee noodle soups!

See below (click to get a larger image of the menu)

Mamak is now unofficially open – they are conducting a “soft opening” to get their staff in the groove of things with a full grand opening coming in the next few weeks. Check out these photos we took today inside:

—————————————-

Thanks to our friends Evan, Tony, and Paul, we have news of a new restaurant coming to Orlando’s Mills 50 District.

Mamak Asian Street Food restaurant will be taking over the space of the Vietnamese restaurant Ha Long Bistro. “Mamak” is a Malaysian term for street food stall.

According to Wikipedia, a mamak stall usually offers different varieties of roti canai to eat and teh tarik tea, coffee, Milo, and soft drinks to drink. Most mamak stalls also serve several varieties of rice, such as nasi lemak (coconut rice) and nasi goreng (Indonesian fried rice), as well as noodle dishes such as mee goreng (fried noodles). Some stalls also offer satay and Western dishes.

The theme reminds me a lot of Hawkers Asian Street Fare which also has a few Malaysian dishes like curry laksa on their menu. I hope Mamak will be able to take Malaysian cuisine even further here in Orlando.

Mamak Asian Street Food
1231 E Colonial Dr, Orlando, FL 32803, United States

More news to come.

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TAVERNA OPA ORLANDO CELEBRATES ITS LUCKY 7: OCTOBER 29

—————————————————————————— Norman’s at The Ritz-Carlton Orlando, Grande Lakes to Host a Tribute to Charlie Trotter

The Lakeland Center presents ROBERT IRVINE LIVE

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Party for the Senses – Hosted by Disney Vacation Club®
World ShowPlace Events Pavilion
October 4, 11, 18, 25 and November 1, 2014
7:30 PM to 10:00 PM

—————————————————-
WALT DISNEY WORLD SWAN AND DOLPHIN FOOD & WINE CLASSIC RETURNS October 31 – November 1

Four Seasons Food Truck Kicks Off Tour Down America’s East Coast
Chefs from Boston to Miami Showcase Street-Food Menus on Second Annual Journey

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Norman’s at The Ritz-Carlton Orlando, Grande Lakes
to Host a Tribute to Charlie Trotter