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

Orlando

Ricky Ly

-

Oct 6, 2014

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.

Food and Wine Weekends at Waldorf Astoria and Hilton Orlando Bonnet Creek

Ricky Ly

-

Oct 5, 2014

1

Food and Wine Weekends at Waldorf Astoria and Hilton Orlando Bonnet Creek

Food and Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek: A Celebration of Fine Wine & Culinary Arts

– Weekends through November 9, 2014

With the Epcot® International Food & Wine Festival going on right now at Disney World, local area hotels have started to prepare their own special food-themed events around this 53 day event,the perfect complement for visiting as well as local food lovers.

Many are familiar with the Swan and Dolphin’s Food and Wine Classic Weekends, but not so many are as familiar with the new Food and Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek.

Last year, we had the opportunity to preview the entire list of Waldorf and Hilton Food and Wine Weekend events and were blown away by the high quality food that we encountered on our adventure from the sushi at Zeta Bar’s Art of Sushi to inarguably one of the best restaurants in Orlando, Bull and Bear restaurant.

Food & Wine Weekends events are being held from September 19 through November 9, 2014.

Weekend Highlights

Global Venture – a Wine Pairing Dinner

Friday and Saturday, 7:30pm, Bull & Bear Restaurant

Experience an exclusive 3-course tasting menu comprised of exquisite food and wine pairings from around the world – prepared by the illustrious chefs of Waldorf Astoria Orlando. $110 per person, plus tax and gratuity.

Reservations are required by calling 407-597-5413 or clicking here.

Preview menu for September 19-20
Preview menu for September 26-27
Preview menu for October 3-4
Preview menu for October 10-11
Preview menu for October 17-18
Menus for October 24-25, October 31, November 1, and November 7-8 will post as they become available.

Cibo Della Vita

Friday & Saturday, 5pm – 11pm, La Luce by Donna Scala at Hilton Orlando Bonnet Creek

From the kitchen of La Luce by Donna Scala at Hilton Orlando Bonnet Creek, each weekend a tasting menu and wine pairing will be featured. This series of culinary experiences is certain to be the talk of the town! Pricing Varies. Reservations recommended. Call 407-597-3600.
Preview menu for September 19 & 20, 26 & 27; October 17 & 18, 24 & 25
Preview menu for October 3 & 4, 10 & 11, 31; November 1, 7 & 8

Bar du Chocolat and Champagne Tasting

Friday and Saturday, 6:30pm – 10:30pm, Peacock Alley

Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lover’s dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team. Pricing varies.

The Art of Sushi Pairing

Friday and Saturday, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek

An exciting epicurean journey awaits as guests explore perfect pairings for our favorite sushi dishes including beer, sake and wine. Pricing varies.

Live Entertainment

Nightly at Peacock Alley

The Waldorf “Egg” - 20 - An entire frozen "egg" filled with Lavender Syrup, Blue Curacao, Fresh Lemonade, ~Bombay Sapphire~ — The Waldorf “Egg” – 20
– An entire frozen “egg” filled with Lavender Syrup, Blue Curacao, Fresh Lemonade, ~Bombay Sapphire~

Peacock Alley is centrally located in the heart of the main lobby of the Waldorf Astoria Orlando, overlooking the magnificent hand-crafted clock. With a nod to the stunning landmark restaurant of the same name in New York, Peacock Alley offers an irresistible menu of small-plate inspired cuisine for lunch and dinner, creative libations including our signature Peacock Egg, an exquisite wine selection and live entertainment nightly.

The Peacock “Egg” is one of the most creative cocktails we’ve ever seen in Orlando, a frozen shell made from a water balloon filled with water, burst, and drilled to fill with lemonade, blue curacao, bombay sapphire gin with lavender syrup served over a martini glass and neon blue LED lights and a base of blue sugar powder. Definitely a great conversation piece for our peacock friends.

Royal Tea – A New Waldorf Astoria Tradition

Sundays, 3pm – 5pm, Peacock Alley

Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.” From $30 per adult; $15 per child, plus tax and gratuity.

Astoria After Dark

Friday and Saturday, 6pm – 10pm, WA Kids Club

Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities.

All guests are invited to enjoy Food & Wine Weekend experiences.

We were recently invited to a media preview for the Bull and Bear’s Global Venture menu for the Food and Wine Weekends and continued to be impressed by the skill of the chefs and culinary team and the flavor profiles that they were able to bring out in their dishes.

Amuse-bouche: Mushroom Sausage, Fennel Confit on a Parmesan Cheese Cracker

First Course:

Wisconsin Pride Cheese Souffle

Wisconsin Pride – A savory 4-year & 2-year Wisconsin cheddar cheese soufflé topped with crunchy roasted fava beans and pumpernickel croutons, paired with Domaine Ferret Pouilly-Fuissé, France 2012, an Old world Chardonnay with light oak that compliments the mild flavor of the cheddar.

Second Course: Pasta Explosion

The Pasta Explosion is one of my favorite dishes of all time – one of Bull and Bear’s signature dishes, it’s served with a special spoon to be eaten in one bite so that the full flavor explosion can be experienced. The pasta is a very delicate, homemade pasta filled with blended bellota pata negra ham; topped with beurre monté and aged reggiano parmesan cheese to pull the favors together. The dish is paired with Domaine de Triennes Rosé, France 2013, with aromas of strawberry and an olive finish; acidic enough to cut through the richness of the pata negra ham and reggiano parmesan in the pasta explosion.

Main Course:

Bull & Bear Fried Chicken

Bull & Bear Fried Chicken takes over 12 hours to make. First, chicken breast is removed from 3-1/2 pound chicken with wing bone attached and skin intact, marinated in an alkaline brine for 12 hours and cooked sous-vide for 1-1/2 hours. The chicken is dredged in a buttermilk batter and topped with corn flake and corn meal then fried for 6 minutes; served with mashed potatoes and gravy made from foie gras, duck fat and demi-glace. The fried chicken is paired with L’Ecole Nº 41 Syrah, Walla Walla, Washington 2010, made with 80% Syrah 20% Grenache the light tannins lingering flavor of olive and cocoa contrast with the flavors of the fried chicken.

Tomahawk Ribeye

Tomahawk Ribeye is a 38 oz. bone-in rib-eye from 32-day dry aged Allen Brothers beef with an entire rib bone attached and carved tableside alongside a lighted candle made from beef tallow, paired with Hugh Hamilton, Jekyll & Hyde Shiraz 2009, Australia

Sides:

Bull & Bear Frittes

Bull & Bear Frittes are crispy, delicious hand-cut Idaho potatoes soaked in malt vinegar and water then cooked in beef tallow; tossed in homemade garlic powder and served with garlic aioli and all natural ketchup. The frittes are so good they hardly need any aioli or ketchup for dipping.

Wilted Spinach, lightly sautéed in extra virgin olive oil, garlic, fleur de sel sea salt, and fresh lemon juice and Aged Gruyere Cheese Potato Gratin made with roasted fingerling potatoes with aged Gruyere cheese and topped with a toasted brioche with aged Gruyere and 4-year aged Wisconsin cheddar.

Desserts:

The Lemon

Signature dessert; whole lemon cleaned out; rind cooked for 4 hours in a simple syrup reduction; filled with homemade lemon sorbet, lemon curd, and Chantilly cream; cut into perfect bites and topped with shortbread cookie tableside.

Crème Brûlée Flambée – Vanilla bean crème brûlée flambée with a hidden layer of dark chocolate crème on the bottom.

The Cigar – Organic Mexican chocolate ganache center; chocolate wafer outside; ash made from merengue and colored with squid ink.

The Napoleon – Puff pastry with black walnut pastry cream; black walnuts soaked in 12-year-old aged Zaya Rum from Trinidad; dried merengue and dried raspberries.

Desserts paired with Weingut Angerhof-Tschida Samling Trockenbeerenauslese, 2002, Austria – this unique dessert wine from Austria is best described as a dessert in a glass, the thickness and mouth coating sweetness of this wine will definitely leave you feeling satisfied.

Waldorf Astoria Orlando

14200 Bonnet Creek Resort Lane, Orlando, FL 32821
Telephone: 407.597.5500
Reservations: 888.353.2009
http://www.waldorfastoriaorlando.com/food-wine

Meet Me at Marlow’s Tavern – Winter Park

Katherine Nguyen

-

Oct 2, 2014

0

Meet Me at Marlow’s Tavern – Winter Park

From Atlanta, Georgia to Orlando, Florida comes a classic American tavern fare called Marlow’s Tavern. At Marlow’s Tavern, there are a large number of dishes and cocktails updated each season. On that note, the neighborhood Taverns, in Winter Park and Pointe Orlando, are bringing back popular seasonal specials that we were lucky enough to have a few plates. Every ingredient comes in fresh 6 days a week and bread comes in 7 days a week because Marlow’s Tavern does not consist of a freezer besides a small one for ice cream and chocolate chips as well as to keep the food fresh for that day.

As executive chef and co-founder of Marlow’s Tavern John C. Metz said, “there is something about these hearty dishes that we all start craving in the fall.” With that, Marlow’s Tavern brings us a Ribs & Whiskey menu that offers an assortment of sweet and tangy dishes. The Ribs & Whiskey menu is available at the Winter Park and Pointe Orlando locations Tuesday, September 23 through Monday, October 27. From the starters to entrees and sides to desserts, Marlow’s Tavern aims to please and each guest craves each item after experiencing it for the first time.

To begin with, we shared a few starters that included J.T.’s Kettle Chips, which were crispy potato chips crowned with Gorgonzola cheese, bacon, Roma tomato and scallions. Eating this was like eating nachos where parts of the chips would be crunchy, while other parts in the cheese are a bit softer, but nonetheless packed with flavor. In my opinion, I like the softer chips, but I don’t fancy getting my fingers dirty…yet, that’ll give me an excuse to lick my fingers after eating J.T.’s Kettle Chips. Remind me to thank J.T. for his contribution of this delicious snack to the Marlow’s Tavern menu.

I recommend having a plate of J.T.’s Kettle Chips with your friends and having a glass of SweetWater Whiplash GA BAV 6.2%, which is also on this special Ribs & Whiskey menu. SweetWater Whiplash GA ABV 6.2% is an American style Belgian IPA, with a subtle flavor in combination with citrusy, piney hops, well balanced with tart, dry finish. Sweetwater originates in Atlanta, Georgia and is considered to be a neighborhood tap. At all times, Marlow’s Tavern will have at least two neighborhood taps on hand.

Besides the SweetWater Whiplash, A Kick From Ginger can also be a nice drink to have with the chips…or anything on the menu, for that matter. A Kick From Ginger contains the original Kentucky bourbon, Old Forrester, along the original Atlanta ginger ale, Red Rock. This is a nice drink to sip on after a long day while kicking your feet up…as long as your feet are not on the bar counter.

For instance, order yourself a Shrimp & Crab “Nacho” Plate along with A Kick From Ginger and you’ll know what I’m talking about. This starter consists of rock shrimp, crab, Pepper Jack cheese, and fresh jalapeño. Each bite will make the rainy days a little bit brighter. Please note that because the jalapeños used are fresh, it will have a spicy note to every bite.

The Daily Smoke-House Flatbread offers slow-roasted pulled pork, basted with our secret sauces and the best ingredients the farm has to offer, served on brioche. This flatbread brought a welcomed surprise taste of sweetness that is refreshing and light to eat. Packed with ingredients fresh and delicious that’ll keep you wanting more and more.

With the flatbread, I indulged in a Georgia Peach Lemonade that consists of Minute Maid Lemonade, peach nectar, Jack Daniel’s Honey whiskey, and a frozen peach. This drink is cute, tasty and refreshing as long as you remember to mix thoroughly as the alcohol may settle at the bottom.

When lemonade isn’t on the mind, R&W S’weet Tea is another possibility. It is made up of Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer, and a kick of orange.

After the starters, the entrees were now making their way to the table. A Pig With Buns is a slow-roasted pulled pork with Jack Daniel’s® Honey Glaze, House-Made Pimento cheese, dill pickles, and crispy tobacco onions on a buttery onion roll with a side of Granny Smith Apple Cabbage Slaw. Eat with caution, as an experience of explosive flavors will take place with plenty of textures in each bite from the crispy tobacco onions to the tender pulled pork.

Marlow’s Ribs & Whiskey Hookup is a feast with: slow-cooked Smithfield James River ribs and drunken chicken with Granny Smith apple-cabbage slaw, Southern fried mac and pimento cheese and house-made sweet corn and jalapeño muffins. This plate consists of a bit of everything from the Ribs & Whiskey menu and is made to share. The Drunken Chicken is very lean and isn’t overpowered by too much flavor. This can be eaten on it’s own if ordered that way, but it can also go well with a salad.

The Granny Smith apple-cabbage slaw is very unique to the taste and will grow on you like the House-made Sweet Corn and Jalapeño muffins. Although it may be assumed that the muffins will be sweet according to its name, but it also has a hint of cinnamon to it. At Marlow’s Tavern, these muffins are very moist and delectable.

The slow-cooked Smithfield James River ribs are made St. Louis style and are “finger lickin’ good”. They come with a choice of favorite barbecue sauce, including Jack Daniel’s glaze, Hoisin barbecue and Marlow’s chipotle barbecue. Each was great, but the Jack Daniel’s glaze came out on top in my book along with Marlow’s chipotle barbecue! These ribs are served with each side listed in the hookup. You’ll want to try the Southern fried mac and Pimento cheese. Along with the other sides, this is a blast to the South in every bite.

Last, but not least is the Bourbon Bread Pudding, which is a Crème-brulee-soaked Cuban, vanilla bean and a splash of Jack Daniel’s Tennessee honey whiskey for sippin’. Unlike other bread puddings you may have tried, Marlow’s Tavern Bourbon Bread Pudding isn’t soggy! It comes out warm with a scoop of cold, delicious vanilla bean ice cream on top. To fully experience this dish, a little of the bread pudding and the ice cream should be on each spoon. If the bread pudding is eaten without the cold ice cream, it may be too sweet to the palate.

For casual to formal special occasions, social gatherings, and corporate events, just say “Meet Me at Marlow’s” to enjoy great food and beverage with world-class hospitality in a relaxed and welcoming environment. To book your group dining experience, contact Annette Medina at 407.741.3215 or amedina@marlowstavern.com.

Highball & Harvest – Modern Southern Inspired Cuisine – Ritz Carlton, Grande Lakes Orlando

Ricky Ly

-

Sep 30, 2014

2

Highball & Harvest – Modern Southern Inspired Cuisine – Ritz Carlton, Grande Lakes Orlando

Take a step inside Highball & Harvest, Orlando’s newest Southern-cuisine inspired restaurant at the Ritz Carlton at Grande Lakes Orlando resort, and you might think you’ve been transported back to a 1920s style speakeasy – dark wood decor, a craft bar, and a lively atmosphere that may be one of the best kept foodie secrets in town.

We first introduced you to the new concept taking place of the Vineyard Grill at the Ritz back in February, and now the plans have come to fruition.

Intricate details and meticulous planning went into the creation of Highball & Harvest, right down to the custom logos imprinted on the napkins and dining ware.

Near the entrance, a new, expansive bar greets you.

Here expert bar chefs serve up signature seasonal hand-crafted cocktails and there is even an interactive cocktail bar “chefs table”, where the bar chefs can instruct while muddling tableside and handcrafted cocktails are infused with seasonal fruits and herbs.

The ambiance at Highball & Harvest is rustic, yet refined, definitely a suitable place for an after hours cocktail or meeting with friends for some fine Southern inspired cuisine.

The restaurant emphasizes farm-to-fork dining led by rising young Chef de Cuisine Mark Jeffers, a Daytona, Florida native who pulls his culinary inspiration from his hometown as well as his extensive travels around the South, from Low Country-infused Charleston to Cajun-spiced New Orleans.

Chef Jeffers’ dishes are hyper local, infused with Floridian citrus and ingredients from nearby purveyors and the resort’s own 7,000-square-foot Whisper Creek Farm, which opened in October 2012 and continues to expand.

“The dishes we create at Highball & Harvest are designed to give restaurant-goers a sense of nostalgia while enjoying southern classics infused with regional flavors,” says Chef Mark Jeffers. “We start with locally sourced products and allow the quality of the ingredients speak for itself.”

At a recent media preview, I was delightfully surprised, and at times enchanted, by the restaurant’s modern take on traditional Southern offerings.

Chef Mark Jeffers of Highball & Harvest with the Southern Spreads “tackle box”

Take for example, The Southern Spreads ($16), consisting of chunky pimento cheese dip and smoked fish dip served with pickled veggies, benne seed lavash, and grilled sourdough presented in a kitschy, converted metal tackle box. The pimento cheese, which we lathered across pieces of lavash bread, was velvety smooth and satisfying.

One of their signature cocktails, the dill or no dill ($11), is a refreshing and cool libation crafted with Sipsmith gin, elderflower liqueur, cucumber, dill and lemon – perfect for hot Florida summer days.

The pastry team’s presentation of the Parker House Rolls, made from Khorasan wheat, an ancient grain from Egypt and the fertile crescent of ancient Mesopotamia, is heavenly and almost didn’t need any of the herb and apple butters that it came with. Truly one of the best breads I have ever had and a must seek out item when you visit Harvest & Highball.

Crab cake and Fried Green Tomatoes Appetizer

Drawing from both Chef Jeffer’s New Smyrna Beach and Southern upbringing, the crab cake and fried green tomato appetizer ($16) is a unique, yet delicious take on the traditional fried green tomato dish – the textures of the tender jumbo lump crab and the crispy fried green tomatoes worked very well together, especially when served together with the corn chow chow and the cajun remoulade sauce.

Other notable appetizers include Dale’s Deviled Eggs, named after the proprietor of local Lake Meadow Naturals Farms from whence the eggs come from, as well as the pork belly sliders and the playful chicken biscuit with pickled watermelon rinds.

For our entree, we chose the Booker’s Skirt steak ($30), marinated overnight in Booker’s bourbon whiskey and served with grilled corn and tomato salad, potato puree, and a dash of charred onion vinaigrette. The steak was perfectly seared and had a wonderful flavor to it thanks to the whiskey marinade.

The pastry team, led by Executive Pastry Chef Stephane Chéramy, is highlighted once more for the desserts section – truly divine pastries from the key lime tart to strawberry shortcake with bubblegum marshmallow showcase the true depth of culinary skill possessed by the food and beverage team at the Ritz Carlton.

Highball & Harvest’s most unexpected offerings:

Parker House Rolls, made from Khorasan wheat (Egyptian old-world grains) and served warm and moist with less gluten than typical bread, a complimentary bread presentation made from scratch by the resort’s 30-person pastry team.
Signature dishes: Pig-n-Potatoes, an all-day breakfast dish of poached egg, potato hash, and tender pork cheeks with sweet peppers, caramelized onions, H&H Hot Sauce, and hollandaise sauce. The Southern Spreads, pimento cheese dip and smoked fish dip served with pickled veggies, benne seed lavash, and grilled sourdough presented in a metal tackle box. Smoked Lamb Brisket with boiled peanut “baked beans” and collards.
Raw Oyster Bar with signature house-made H&H Hot Sauce. Chefs shuck oysters by hand and teach diners all-things-oysters.
Signature cocktails include: “The Last Wish” served over an ice sphere with orange peel, the “Doc Holliday” with house ginger beer and blueberry jam, and the “Back 40 Punch”, a refreshing take on a bourbon cocktail mixed with sweet tea and lemon.

SHRIMP & GRITS
Canaveral Red Shrimp / Anson Mills Grits /
Charred Tomato BBQ / Arugula / Fennel / Crisp Onions 16/25

H&H PIMENTO CHEESE BURGER
Double Short-Rib Patties / Bacon /
Mustard / Pimento Cheese / Spicy pickles 18

CHICKEN FRIED CHICKEN
Potato Puree / Garlic Kale / Watermelon 27

GRILLED LINE-CAUGHT SWORDFISH
Beluga Lentils / Cilantro Coulis / Mango 32

BLACKENED GROUPER
Hominy Ragout / Andouille / Pickled Okra 29

H&H PIG-N-POTATOES
Poached Egg / Potato Hash /
Pork Cheeks / Hollandaise 17

STRAWBERRY SHORTCAKE
Strawberry Sorbet / Poached Rhubarb / Bubble Gum Marshmallow 9

BABY DONUTS
Cappuccino Ice Cream / Chocolate Hazelnut Spread 9

WARM CHOCOLATE CAKE
Bourbon Pickled Apples Chutney / Madagascar Vanilla Ice Cream 9

H&H KEY LIME TART
Winter Park Honey Infused Oranges / Margarita Sorbet 9

The opening of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes marks a series of improvements and renovations to the resort in the coming months. JW Marriott Orlando will open Whisper Creek Farm: The Kitchen in Spring 2015 spotlighting charcuterie, Whisper Creek Farm ingredients, and beer from Whisper Creek Farm: The Brewery opening in September 2014.

Highball & Harvest
(407) 393-4422
The Ritz-Carlton, Grande Lakes
4012 Central Florida Parkway Orlando, FL
www.highballandharvest.com
HOURS
Daily – 6:30 a.m. – 10 p.m.
Bar – Daily – 11 a.m. – Midnight

Weekly Upcoming Foodie Events Roundup!

Events

Ricky Ly

-

Sep 26, 2014

0

Having your food critiqued by Gordon Ramsay, Graham Elliot and Joe Bastianich is both terrifying and inspiring, but with each dish presented, Orlando’s very own Francis Biondi became a better cook.

The amazing guys over at The Ancient Olive let him use their ultra premium infused olive oils, balsamic vinegars and artisan goods, to come up with new recipes! These classes will reflect the dishes he came up with, as well as showcase the great local produce coming out of Central Florida.

Come hang out with Master chef contestant Francis Biondi in Winter Park, learn some basic culinary techniques, and after, enjoy the food you all make together. This will be done in an intimate setting and space is limited to just 14 spots per class.

RESERVE YOUR SPOTS AT MY CLASSES HERE

————————————

Wine Pairing Dinner featuring Silver Oak and Twomey Wine

What: A delicious four-course dinner paired with wines from Silver Oak and Twomey Wine. http://orlando.regency.hyatt.com/en/hotel/news-and-events/events/wine-pairings-2014.html

The menu features a pan-roasted scotch ribeye, cave aged blue cheese, butter pecan gelato, and more!

Where: Fiorenzo Italian Steakhouse at Hyatt Regency Orlando
9801 International Drive
Orlando, Florida 32819

http://orlando.regency.hyatt.com/en/hotel/dining/fiorenzo-italian-steakhouse.html

When: Friday, October 3, 2014. Reception begins at 6:30 p.m. and dinner is served at 7:00 p.m.

Cost: $110 per person

Reservations are required and can be made by calling 407-345-4570 or via email at orlando.regency.dining@hyatt.com.

———————————

Norman’s at The Ritz-Carlton Orlando, Grande Lakes to Host Spire Collection Wine Dinner

NORMAN’S is teaming up with Spire Collection to host a five-course dinner paired with six of Spire’s exquisite wines. Selections will be derived from elevated mountain vineyards of Napa and Sonoma, as well as balanced Bordeaux Blends from France and Italy. Master Sommelier John Blazon will enrich us with the history of Spire Collection, presenting these wines to match and highlight the finest ingredients of Chef Norman Van Aken’s cuisine.

Saturday, November 22, 2014
7:30-10:00 pm
$170 per person, inclusive of tax and gratuity

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

RESERVATIONS: (407) 393-4333

—————————————-

“TACOS & TATAS TUESDAYS” AT ROCCO’S TACOS & TEQUILA BAR BENEFITING SUSAN G. KOMEN FOR THE CURE

“TACOS & TATAS TUESDAYS” is back! The entire month of October, all five Rocco’s Tacos & Tequila Bar locations will donate a percentage of their famed Taco Tuesday sales to breast cancer research via Susan G. Komen for the Cure. Since launching the annual campaign in 2011, Rocco’s Tacos has donated more than $62,000 to Susan G. Komen for the Cure, and in 2014 owner Rocco Mangel has set a goal of raising an additional $30,000.

In hopes of generating additional contributions, anytime Rocco is on the bar in his custom-made breast cancer awareness pink patent leather shoes, he’ll pour complimentary tequila as a thank you. Any supporter that donates $25 or more will also receive a bottle of tequila to take home. Follow him on his Facebook fanpage to find out where he’ll be at www.Facebook.com/RoccosTacos.

As an honorary chair of the South Florida Chapter of Susan G. Komen, Rocco Mangel will host a team at the West Palm Beach Race for the Cure on January 31, 2015 and ALL members of the Rocco’s Tacos staff have generously contributed to the team, giving 100% participation to this cause that is very dear to Rocco’s heart.

On Tacos & Tatas Tuesdays, for $14.99 per person guests can indulge on all-you-can-eat tacos including Rocco’s signature chicken, pork, steak, beef, mushroom, shrimp or mahi tacos, each outfitted with all the fixings. The special is available every Tuesday from open to close and drinks specials start at 7pm including $5 tequila drinks & shots, $15 margarita pitchers, $3 Mexican beers and $6 Tito’s vodka drinks.

WHERE:
· Fort Lauderdale – 1313 East Las Olas Boulevard, Fort Lauderdale, FL | 954.524.9550
· Boca Raton – 5250 Town Center Circle, Boca Raton, FL | 561.416.2131
· West Palm Beach –224 Clematis Street, West Palm Beach, FL | 561.650.100
· Palm Beach Gardens – 5090 PGA Blvd, Palm Beach Gardens, FL | 561.429.4758
· Orlando – 7468 West Sand Lake Road, Orlando, FL 32819

FOR MORE INFORMATION:
www.RoccosTacos.com
www.facebook.com/roccostacos
www.facebook.com/RoccosTacosandTequilaBarOrlando
www.twitter.com/RoccosTacos
www.instagram.com/roccos_tacos

————————————-

First Annual Florida Local Food Summit to Debut at East End Market

Audubon Park, FL Sept. 24, 2014 – The sunshine state’s most progressive and talented sustainable food and farming experts will converge at East End Market Oct. 3-4 for the inaugural Florida Local Food Summit. The impressive collection of food-focused minds will spend two days covering numerous issues affecting local food culture while leading comprehensive, hands-on seminars. The Summit (organized by East End, Florida Organic Growers, Earth Learning Institute, and Local Roots Distribution) will also feature breakout sessions, guest speakers, a happy hour mixer and a VIP southern Farm to Table dinner.

Designed to pay homage to local food and farming pioneers who are forging new paths for the future of Florida’s sustainable food effort, the event will demonstrate methods for duplicating their innovative techniques. The Food Summit educators will include local farmers, “foodprenuers,” sustainable food activists and key community influencers, who will collaborate with participants and fully equip them with imperative resources, opportunities and skills to positively impact the state’s local food systems.

“The Florida Local Food Summit wouldn’t have come to be without a gracious cohort of nonprofit organizations, food retailers, distributors, farmers, chefs and ag-curious citizens,” said John Rife, East End Market owner. “Bringing events like this to life was one of our strongest motivators in the conceptual phase of East End Market, it’s very fulfilling to see it come to fruition.”

The two-day affair is expected to flourish into an annual East End Market tradition. For tickets, event and sponsorship information visit: www.floridafoodsummit.com
——————————————————————-

Martini Mondays at Roy’s Restaurant!

On Mondays, Roy’s guests can now enjoy a specialty cocktail and appetizer for $6 each all night long.

The current cocktail and app duo is the Pacific Rim Cosmotini and Misoyaki Butterfish Lettuce Wraps. On Oct. 6, the featured items refresh to the invigorating Asian Pear Martini and Crispy Pork & Steamed Buns.

———————————————————————

The Capital Grille has brought back its “Waygu & Wine” gourmet burger and wine pairing offer for a third year.

Now through November 23, guests of The Capital Grille’s lounge area can enjoy one of three featured American Wagyu beef burgers paired with an exceptional glass of wine for only $25.

Guests can choose from the classic Wagyu Cheeseburger, the Kona Crusted Wagyu Burger and the Wild Mushroom Wagyu Cheeseburger, and pair their meal with a glass of Jordan Cabernet Sauvignon or J Pinot Noir.
—————————————————————

swedeDISH 3rd Year Anniversary

3rd Anniversary Celebration is Sunday, September 28, 2014 from 4-9 p.m. at Eat More Produce, 1111 South Orlando Avenue, Winter Park, FL 32789. Special anniversary dishes will be served along with a prize for the best dressed Viking, judged by the authentic Swedes themselves.

Viveca and Håkan Averstedt, Sweden natives, husband and wife, and owners of swedeDISH, Central Florida’s only Swedish food truck celebrates its third year in business.

“It has been a very busy and rewarding three years in the food truck business. During this time, we have traveled to over a few hundred events in and around the Central Florida area with cumulative mileage equaling four round trips to California. We are looking forward to continuing to serve quality food and satisfying our customers’ culinary tastes for many years to come”, said Viveca.

The most popular menu items include Thor –Viking Dog, an all-beef hotdog with mashed potatoes, fresh crab salad and fried onions in a wrap and the Balder – Surf ‘n Turf burger, a hand-formed fresh ground beef patty seasoned with a signature blend of Swedish spices topped with fresh blue crab, white cheddar cheese and fried onions, in addition to traditional Swedish meatballs served with mashed potatoes, cream sauce, pickled gherkins and lingonberry jam. In the past three years, over 45,000 meatballs and 20,000 pounds of potatoes have been served!

—————————————-

Disney’s Hoop Dee Doo Musical Revue – 40th Anniversary

Ricky Ly

-

Sep 22, 2014

0

Disney’s Hoop Dee Doo Musical Revue – 40th Anniversary

Hidden inside the Pioneer Hall at Disney’s Fort Wilderness Resort and Campground, Hoop-Dee-Doo Musical Revue is a 90 minute foot-stompin’, hand-clappin’ family friendly musical starring six young actors set in the Wild, Wild West, and offering endless buckets of fried chicken and ribs. And, surely, plenty of corn and cheese to go around the table the whole night.

When it launched on June 30, 1974, the high-energy dinner show was created in the heyday of dinner theaters for Walt Disney World guests with a summer college intern cast. This September, the musical dinner show celebrates its 40th Anniversary.

“Hoop-Dee-Doo was upbeat, and guests came for the corny jokes, good food and lots of fun,” said Forrest Bahruth, show director, Disney Parks & Resorts Creative Entertainment and the original choreographer for the dinner show. “Forty years later, the heart is still in it, the energy is still there.”

Marilyn Kay Magness was one of those summer college interns who played the part of Dolly Drew in the original cast, and is still with Disney over 40 years later. Today, she is executive creative director, Disney Parks, Creative Entertainment and she accompanied us recently on a media dinner to showcase the 40th anniversary of the dinner show.

Throughout the night, you could feel that Marilyn was watching the latest cast for the musical revue with a careful eye and commenting on the little changes here and there to the routine that had been made over the years.

For example, the routine for the dessert was originally “Apple Pie Hoedown” until it was replaced with “Strawberry Short Cake Walk” in 1979 when Disney discovered that the strawberry shortcake could be made with a little higher profit margins.

As that first summer ended and guests were clamoring for more, Walt Disney World Entertainment already was auditioning a full-time cast, and Hoop-Dee-Doo Musical Revue opened as a permanent show on Sept. 5, 1974. Today, it’s one of the country’s longest-running dinner shows and has presented more than 37,000 performances. More than 10.5 million guests have seen the high-spirited show.

And while Hoop-Dee-Doo has been fine-tuned over its 40-year run, the heart of the show never has changed: a slice of Americana, old-fashioned family fun and heaping helpings of good, down- home food. It was like what nostalgia would feel like if you were growing up in America in the 1850s.

Performers sing, dance and act their way through the timeless classic. “I love to go and hear kids squeal with delight at Six Bits, but also hear strong American ballads,” says Vazzana. “Families tell me it’s the first time they’ve seen a Broadway-style show – it’s obtainable and accessible, quintessential Disney.”

Looking Back

In true Disney fashion, Walt Disney Imagineers designed Pioneer Hall in authentic Wild West style with 1,283 hand-fitted pine logs from Montana and 70 tons of stones from North Carolina to re-create a look from the late 1800s. The building opened April 1, 1974.

Themed entertainment is always part of the Disney story. While Hoop-Dee-Doo Musical Revue was being written and cast, a group of country-Western musicians called The Star-Spangled Washboard Band opened in Pioneer Hall, according to an historical timeline by Larry Billman, author/writer and Disney entertainment consultant, who was the author and writer of the original show.

Bob Jani, the director of Entertainment for both Disneyland Resort and Walt Disney World Resort, saw the potential for a “dinner theater show” and hired Billman. After multiple rewrites (the first version was called “We’re With You, Mother McCree!”), Hoop-Dee-Doo Musical Revue was born.

Students from the Disney World Fine Arts College Workshop program, an 11-week work experience program, auditioned for the three female and three male character performers in Hoop-Dee-Doo: Six Bits Slocum and Dolly Drew (comic relief), Jim Handy and Flora Long (the singers), and Johnny Ringo and Claire de Lune (the dancers).

“The college students sent us video auditions, and we had more than 600 applicants,” said Bahruth. The cast arrived at Walt Disney World Resort in early June for quick rehearsals, and the show opened on June 30, 1974.

Through the decades, the show saw some small revisions to songs and dance numbers, but the basic premise – a Wild West show in an old-timey music hall with a romantic leading lady and man – always remained as the guests clapped, stomped their feet and sang along, all the while sharing an all-American dinner around a communal, “please pass the cornbread” table.

The Food

Today, servers dish up about 900 pounds of fried chicken every night, and cooks spend about six hours each day just breading the chicken. Add 400 pounds of pork ribs, slow cooked starting at 11 a.m. daily on a big outdoor smoker.

For sides, there’s 120 pounds of corn, 400 pounds of potatoes to be mashed and 30 gallons of baked beans. It takes 15 gallons of strawberries and 12 gallons of whipped cream to make the strawberry shortcake dessert.

Servers are part of the show, happily slamming all-you-care-to-eat metal buckets of ribs and chicken on the tables as they sing and dance their way through the dining room. Beer, wine, sangria and soft drinks are part of the menu.

Corn and baked bean sides at the Hoop-de-doo

The Show Today

With three shows nightly at 4 p.m., 6:15 p.m. and 8:30 p.m., guests can select from three different seating options based on floor or balcony tables. (Price includes tax and gratuity.)

Ages 10 and older

Category 1 – $66.99

Category 2 – $61.99

Category 3 – $56.99

Age 3 to 9-

Category 1 – $35.99

Category 2 – $30.99

Category 3 – $29.99

Category 1 is first-floor level with tables nearest the stage. Category 2 is either a table on the first floor behind the Category 1 seating below the balcony or in the center of the balcony. Category 3 tables are on the right or left side of the balcony on the second floor.
For reservations, book online or call (407) WDW-DINE up to 180 days prior to your visit.

Fun Facts

• Today one member of the original cast from the college program still works for Disney – Marilyn Kay Magness, who played the part of Dolly Drew. She’s executive creative director, Disney Parks, Creative Entertainment.
• An early draft of the show was titled The Whoop-Dee-Doo-Revue, which was revised to Hoop-Dee-Doo Musical Revue.
• Principal songwriter was Tom Adair, who also wrote words for the score for Disney’s “Sleeping Beauty” and the “Mickey Mouse Club.”
• In 1979 the song “Apple Pie Hoedown” was replaced with “Strawberry Short Cake Walk” when shortcake replaced apple pie on the menu.
• The writers added a nod to Disney legacy with “The Legend of Davy Crockett,” skit, complete with a coonskin cap and bear puns.
• Hoop-Dee-Doo Musical Revue was part of the opening entertainment at Tokyo Disneyland in 1983, with Larry Billman and Forrest Bahruth directing and staging the new version. The show played there until 1995.

So. Much. Fun.

Lam’s Garden – Dim Sum and Chinese – A Photoblog

Ricky Ly

-

Sep 21, 2014

0

Lam’s Garden – Dim Sum and Chinese – A Photoblog

Lam’s Garden is probably known best for their banquet style Chinese Cantonese cuisine.

Though my favorite dim sum restaurant may be elsewhere, Lam’s Garden also offers solid dish choices for the weekend dim sum lovers.

They have the steamed push carts here for dim sum service, where guests can point and ask what plates lay hidden beneath the covers. I prefer the menu method to ordering dim sum – no waiting and wondering for your favorite dish, and it arrives hot and fresh more often than not in comparison to the push cart service method.

Dim sum is served here every day, but the push carts are only on the weekend.

Spare Ribs, Pork Siu Mai, and Sticky Rice in Lotus leaf at Lam's Garden — Spare Ribs, Pork Siu Mai, and Sticky Rice in Lotus leaf at Lam’s Garden

Steamed Chinese BBQ Pork Buns at Lam's Garden — Steamed Chinese BBQ Pork Buns at Lam’s Garden

Pork Siu Mai dumplings at Lam's Garden — Pork Siu Mai dumplings at Lam’s Garden

Fried stuffed shrimp tofu at Lam's Garden — Fried stuffed shrimp tofu at Lam’s Garden

Free Donuts today at Krispy Kreme – Talk Like a Pirate Day – September 19

Events

Ricky Ly

-

Sep 19, 2014

0

Talk Like a Pirate Day – September 19

Friday, September 19, any buccaneer to enter a participating Krispy Kreme and talk like a pirate gets one FREE Original Glazed® doughnut. To the landlubber who dares to wear full pirate attire goes a bounty of one FREE dozen Original Glazed doughnuts. Offer good on International Talk Like a Pirate Day, September 19th, only. At participating US and Canadian locations (excludes Puerto Rico; Spartanburg/Anderson, SC; and all CT shops). Local Orlando locations below!

Shiver me timbers! If you are going, tweet at us @tastychomps and we’ll post your pirate pics here!

Orlando
4080 Millenia Avenue
Orlando, FL 32839
Phone: (407) 730-7922

Winter Park
1031 South Orlando Avenue
Winter Park, FL 32789
Phone: (407) 599-5166

Kissimmee
5318 W. Irlo Bronson Memorial HWY
Kissimmee, FL 34746
Phone: (407) 390-8133

To claim yer bounty on September 19, ye must:
• Come in to a participating Krispy Kreme shop and Talk like a pirate for one FREE Original Glazed doughnut.
• Come in to a participating Krispy Kreme location in full pirate costume for one FREE dozen Original Glazed doughnuts. Qualifying pirate costumes must include three or more of the items below.

Pirate Attire
Make yer own Pirate Academy approved accoutrements at home or while on ye ship. Tag and share ye pirate gear using #TalkLikeAPirate.

Eye Patch (check out below)
Pirate Hat
Pirate Flag (Black or Red) (check out below)
Bandana
Peg Leg
Parrot on Shoulder (check out below)
Pirate Shirt / Loose white shirt
Knickers
Leather belt
Silver and gold necklaces and earrings
Pirate Hook (check out below)
Pointy black boots or ragged brown sandals

Ye Local Orlando Pirate Wall

Restaurant Openings, Closings, and other Orlando foodie news of the week

news
Orlando

Ricky Ly

-

Sep 18, 2014

1

Lots of great things happening in the City Beautiful’s restaurant scene, some good, some not so good

Restaurant Openings

Pig Floyd Urban Barbakoa in Mills 50

Introducing a fresh interpretation of the barbecue experience. PIG Floyd’s integrates cultural influences with traditional fire, smoke and pit methods to craft vibrant, delicious fare.

Pig Floyd’s Urban Barbakoa
1326 N Mills Ave, Orlando, Florida 32803
407.921.1696
www.pigfloyds.com

Soco Restaurant in Thornton Park

Soco in Thornton Park
629 E. Central Blvd., Orlando, FL
http://www.socothorntonpark.com/
407-849-1800
Open for dinner from 5 to 10 p.m. this week.

It occupies the former Hue restaurant space on the corner of Central Boulevard and Summerlin Avenue in Downtown Orlando’s Thornton Park district and led by Executive Chef Greg Ritchie via ScottJosephOrlando

HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES

A farm-fresh take on resort dining, The Ritz-Carlton Orlando debuts a modern approach to Southern cuisine in a highly anticipated new casual-dining restaurant: Highball & Harvest. Blending rustic design elements with contemporary Ritz-Carlton refinement, the signature restaurant features interactive dining (from table-side handcrafted cocktail experiences to bar-side oyster shucking), a novel railroad-inspired design with a substantial bar area, and a playful Southern-inspired menu.

Comprised of The Ritz-Carlton and JW Marriott Orlando, Grande Lakes continues its dedication to farm-to-fork dining and authentic, local experiences with the opening of H&H, helmed by the resort’s rising young Chef de Cuisine Mark Jeffers who joined The Ritz-Carlton, Orlando in 2007. Having grown up on the water, the Daytona, Florida native pulls his culinary inspiration from his hometown state as well as his extensive travels around the South, from Low Country-infused Charleston to Cajun-spiced New Orleans. Chef Jeffers’ dishes are hyper local, infused with Floridian citrus and ingredients from nearby purveyors and the resort’s own 7,000-square-foot Whisper Creek Farm, which opened in October 2012 and continues to expand. The thirst-quenching heart of the restaurant will be its hands-on cocktail bar experience.

Highball & Harvest’s most unexpected offerings:

Parker House Rolls, made from Khorasan wheat (Egyptian old-world grains) and served warm and moist with less gluten than typical bread, a complimentary bread presentation made from scratch by the resort’s 30-person pastry team.

Signature dishes: Pig-n-Potatoes, an all-day breakfast dish of poached egg, potato hash, and tender pork cheeks with sweet peppers, caramelized onions, H&H Hot Sauce, and hollandaise sauce. The Southern Spreads, pimento cheese dip and smoked fish dip served with pickled veggies, benne seed lavash, and grilled sourdough presented in a metal tackle box. Smoked Lamb Brisket with boiled peanut “baked beans” and collards.

Raw Oyster Bar with signature house-made H&H Hot Sauce. Chefs shuck oysters by hand and teach diners all-things-oysters.

Interactive cocktail table with handcrafted, herb-infused cocktails. Knowledgeable bar chefs muddle ingredients while curating a personalized cocktail experience. Cocktails are served on the rocks with hand-carved ice, sculpted bar side with a high-end Japanese ice saw and infused with Whisper Creek Farm herbs and fruits. Signature cocktails: “The Last Wish” served over an ice sphere with orange peel, the “Doc Holliday” with house ginger beer and blueberry jam, and the “Back 40 Punch”, a refreshing take on a bourbon cocktail mixed with sweet tea and lemon.

Cask wine. Central Florida’s largest selection of wines from the cask. This method ensures perfect temperature control and freshness, and is eco-friendly by reducing the amount of wine bottles used.

Reflecting the importance of the resort’s home at the headwaters to the Florida Everglades, H&H’s one-of-a-kind design takes a note from its Central Florida locale, an agricultural industry epicenter. A play on the region’s “Iron Harvest” railroad, H&H exudes a casual elegance of rustic sophistication–warm accents of reclaimed pine wood columns, industrial metal, juxtaposed with refined white brick walls and a checkered marble floor at the Market Station where the breakfast buffet is served. Noteworthy artistic elements include a large abstract still-life mural, traditional antique Killim rugs, custom hand-painted dishware, farm tool accessories, an apothecary chest of rare liquors, and linen fabrics. H&H, designed by The Johnson Studio, offers a variety of seating, from communal dining in a lounge area with a horseshoe-shaped bar to casual leather-padded seats, a modern interpretation of a farm chair.

HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES
4012 Central Florida Parkway
Orlando, FL 32837
(407) 393-4422
http://www.highballandharvest.com/
Daily 6:30 a.m. – 10 p.m.
Bar Daily 11 a.m. – Midnight

Royal Indian Cuisine in Casselberry

Royal Indian Cuisine
1410 SEMORAN BLVD,CASSELBERRY FL,32707
info@royalindianorlando.com
Phone: +407-681-7542
http://www.royalindianorlando.com/menu.html#mix

via @EatLocalOrlando
New Indian restaurant in Casselberry, opening in the former location of a Brick and Fire pizza offshoot. Lunch buffet daily except Mondays.

Green Day Cafe in NoDo

Green Day Cafe Downtown
807 North Orange Avenue
Orlando, FL 32801
(Free garage parking in the 801 North Orange Avenue building)
The anticipated operating hours are 7 a.m.-9 p.m. Monday-Saturday and 10 a.m.-5 p.m. Sunday.

Green Day Cafe is opening in downtown Orlando at 7 a.m. Monday Sept. 22. Green Day Cafe is known for fresh salads, soups and sandwiches with an emphasis on eco-friendly practices and customer service. The restaurant, which will have both indoor and outdoor seating, replaces the Virgin Olive Market in the city center’s North Quarter District. via OrlandoSentinel

JJ’s Grille on Curry Ford

The newest addition to Orlando’s thriving restaurant scene, JJ’s Grille, celebrates the much-
anticipated Grand Opening of its first restaurant on Wednesday, September 24th in Orlando, in the Crystal Lake Plaza on Curry Ford Road, JJ’s Grille’s hours of operation are 11:00 am until 10:00 pm, seven days a week.

The fast-casual restaurant seats about 30 guests and features a menu focused on grilled, fresh meats that guests can order either in Mexican-style as burritos and rice bowls, or Mediterranean-style in a pita sandwich. Salad bowls are available as well. JJ’s Grille is a fusion at heart, offering options that range from Latin, with pico de gallo and guacamole, to Middle Eastern with hummus and their signature item, tabbouleh. Vegetarians and vegans can also enjoy JJ’s Grille, as they offer a grilled eggplant and squash alternative to the meats.

JJ’s Grille
2950 Curry Ford Road
Orlando, FL 32806
407-802-2947

Chicago’s Stuffed Pizza Downtown

image via @Tastes Of Orlando

Chicago’s Stuffed Pizza
116 West Church Street
Orlando, FL 32801
(407) 930-0770

“It was delicious and tasty, but very filling, and my Chicago friend approved of this pie very much.I really enjoyed Chicago’s Stuffed Pizza and am looking forward to a return visit with a group of friends” via @Tastes Of Orlando

Mingos at UCF DoubleTree hotel

Downtown Orlando restaurant Mingos recently opened at UCF DoubleTree by Hilton slated on August 12. Mingos will be the exclusive restaurant partner of Alena Hospitality, offering their exceptional menu and signature top-notch service to hotel guests and neighboring residents. Since opening in the Eola Heights District of Downtown Orlando in November of last year, Mingos has been living up to its motto “Fresh. Healthy. Lively.” featuring fresh, local ingredients in an inspiring menu created by Executive Chef Luis Negron. Mingos also provides an award-winning Sunday Brunch and beautiful dining atmosphere.
The 2,700-square-foot restaurant seats about 90 guests, including a lounge area, and plans to hire 50 workers.

Mingos at DoubleTree – UCF
12125 High Tech Avenue Orlando, FL 32817
mingos.com
(407) 275-9000

Coming Soon

SHAKE SHACK TO DEEPEN TIES TO ORLANDO WITH NEW LOCATION ON I-DRIVE

Beloved Burger, Hot Dog and Frozen Custard Stand to Open Second Central Florida Shack in Spring 2015 – Building on the success of the Winter Park Shack that opened this past July, the newest Central Florida Shack will be prominently situated in the all-new I-Drive 360 – Orlando’s premier dining, entertainment and shopping destination that is home to the 400-foot-tall “Orlando Eye” observational wheel. Conveniently located on famed International Drive, the I-Drive Shack will be approximately 3,000 square feet with an outdoor patio space for al fresco dining.

Restaurant Closings

Greens and Grille on University Blvd near UCF, popular for their salads, has closed. Their remaining location by the Mall at Millenia is still open. Via Michael Lothrop

Upcoming Events

Pantry to Plate Chef’s Challenge 9/18/2014

Kamayan: A Filipino Feast event that is being held at East End Market on September 22nd from 7PM-9PM.

A KAMAYAN is a traditional Filipino way of communal eating with your bare hands. No plates or silverware are necessary (but will be provided) for this casual, family-style dinner on top of the East End Market in Winter Park, FL. Try a variety of traditional Filipino delicacies from vegetarian tastings, to different pork/meat dishes, and whole fish, as they are spread atop mounds of steamed rice and banana leaves.

MasterChef 15 contestant Francis Biondi will be teaming up with Kappo at East End Market and also Chef Jonjie Sibayan from the PAO Cafe Filipino Restaurant in Tampa – which is a cool collaboration between Tampa and Orlando’s food scenes.

Beer and cocktails will be paired with the food with Rene Nguyen from Hanson’s Shoe Repair pairing up the cocktails. Tickets are $75 and seats are limited, check it out and support the Filipino food movement.

http://www.yelp.com/events/orlando-kamayan-a-filipino-feast-food-event

Hyderabad Indian-style Biryani – Guest Recipe from Chirag K.

Ricky Ly

-

Sep 12, 2014

0

Hyderabad Indian-style Biryani – Guest Recipe from Chirag K.

Each culture typically has a rice dish: the Spanish introduced Paella to the world; the Italians shared the wonders of Risotto; in Latin America, the Arroz con Pollo dish is ubiquitous, with variations based on the landscape and availability of ingredients indigenous to a particular region. Central and East Asia is no exception to the variations on rice dishes.

Biryani is a layered rice dish, said to have originated in Persia, but is now typically associated with Indian cuisine. While there are countless ways to prepare a Biryani, the following version is adapted for a relatively “short” cooking time, and incorporates the use of a home oven, rather than to fumble with the temperaments of a stove top or open flame to achieve a uniform, consistent, and quality result.

This recipe serves 4 adults.

1. Marinate 3 lbs of bone-in chicken. I used leg quarters, with the majority of the skin removed, and cut up into smaller pieces (i.e. each leg quarter was split into 4 pieces). You can substitute lamb or beef for the chicken, in which case each piece should “stew” sized.

The marinate consists of 1 cup plain yogurt (any brand of variety will suffice, including Greek style yogurt), 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1 tablespoon of garam masala, 1 tablespoon of turmeric, 3 tablespoons of a mixture of fresh garlic and fresh ginger ground up, 2 tablespoons of lime juice, 1 tablespoon of red chili powder, and 1 tablespoon of salt.

You can get most of these ingredients, at a relatively low price, at any Indian (or ethnic) grocery store. Feel free to add or omit any ingredients. Alternatively, you can purchase a “Biryani Spice Packet” at Indian grocery store. You want to add an abundance of spices and aromatics to the chicken as the main source of flavor for the entire dish is sourced from the marinade.

Marinate the chicken (or other meat) for at least 24 hours.

2. On the date you plan to make the Biryani, slice and fry one large onion. Be sure to add salt to the onions after they’re fried. Spread the fried onions in a single layer on paper towel to absorb any excess oil. Carefully reserve some of the onion-scented frying oil.

3. Roughly chop 1 cup cilantro and 1 cup mint.

4. Arrange the marinated chicken in a single layer in a heavy-bottomed dish. I use this La Creuset dutch oven. Add 2 tablespoons of the onion-scented oil to the bottom of the pan before adding the marinated chicken. Preheat your oven to 385 degrees.

5. Add a layer of the fried onions, mint, and cilantro on top of the marinated chicken.

6. Wash (until clear) and soak 2 cups of Basmati rice in warm water for 30-60 minutes.

7. Start boiling a large pot of water with much more water than necessary to cover / cook the rice (much like you would make spaghetti or pasta). Add 1 teaspoon of whole cumin, 1 tablespoon of the onion-scented oil, and salt to the water. Although not essential, you may include any other aromatics to the water, including bay leaves, cinnamon sticks, cardamom pods, cloves, garam masala or leftover biryani spices.

8. Lightly toast 1 cup of the soaked rice in the onion-scented oil with 1 teaspoon of cumin.

9. Add the remainder of the washed and soaked rice and the lightly toasted rice to the boiling water for 2-3 minutes. The rice will only cook to 20 percent doneness, with the balance of the cooking time to be completed with the chicken. Quickly drain the rice or remove it with a slotted spoon or colander to avoid cooking the rice for more than 3 minutes.
Arrange the par-boiled rice in a single layer on top of the marinated chicken and top with the remainder of the cilantro, mint and fried onions. If available, add a few threads of saffron, soaked in 1 tablespoon of warm milk over the rice.

10. Cover the dish with a tightly-fitting lid. If the lid is not heavy or does not have a tight seal, add a weight to the lid or include a layer of aluminum foil between the lid and the pot to “seal” the dish.
Cook the dish for 10 minutes over medium heat. Do not re-open the pot or disturb the lid. The moisture in the chicken marinate, as well as the little oil you added beneath the chicken should prevent any scorching or burning.

11. After 10 minutes on the stove-top, transfer the entire dish to the oven and bake at 385 degrees for 45 minutes. If you’re using beef or lamb, increase the cooking time to 60 minutes.

12. Remove the dish after 45 minutes and let it rest on counter (without heat) for 5-10 minutes. Do not remove the lid yet. After resting period, your Biryani should be fluffy and perfect and ready to serve. The chicken and rice will finish cooking at the same time, with the goal being for the chicken to fall apart with very gently pressure (i.e. “fall off the bone”) and the rice, being perfectly cooked, loose and fluffy.

Chirag B. Kabrawala is founder of The Kabrawala Law Group PLLC (www.cbklawgroup.com) and practices in the areas of business law and real estate law. He devotes a significant area of his legal practice to the needs of hotel, restaurant and resort developers and operators.

Chirag is one of the principal members of a group that is developing a new restaurant, expected to open in December 2014, that will emphasize on freshly-made pasta and wood-fired pizzas cooked in the Napoletana style, exclusively in hand-built Stefano Ferrara ovens imported from Italy.

Orlando’s Iced Bakery Moves Up to Finalist Status in Martha Stewart American Made Awards

Ricky Ly

-

Sep 12, 2014

0

Orlando’s Iced Bakery Moves Up to Finalist Status in Martha Stewart American Made Awards

One of my favorite bakeries in town, Iced Bakery, recently found out they have made finalist status in the food category in Martha Stewart’s American Made Awards, the only bakery in central Florida nominated and presented with finalist status.

I am so very excited for them in the competition!

Martha Stewart’s American Made honors makers, small-business owners, and creative entrepreneurs in the fields of crafts, design, food, and style. American Made Award finalists were chosen from more than 3,000 nominees.

Following their nomination into the awards on September 29, 2104, a panel of judges from Martha Stewart Living magazine selected finalists in the food category. Judges include Thomas Joseph, Director of Food Product Development, Sarah Carey, Food Editor at Large, Lucinda Scala Quinn, Food Executive Editorial Editor & Jennifer Aaronson, Food Editorial Editor.

Martha Stewart presides as head judge.

Iced Bakery was founded in 2010 by foodpreneurs Marc Adams & Rod Gambassi. Modernizing family recipes led to the creation of Iced Bakery’s extensive sweet and savory menu including award winning cakes.

Voting for the final awards begins Sept 15 and ends on Oct 3. http://www.marthastewart.com/americanmade/nominee/88633/food/iced-bakery

Iced Bakery’s baked goods can be found on the company website and at restaurants/coffee shops throughout central Florida. Wedding & celebration food service is available from Jacksonville to Tampa to Miami.

Marc Adams & Rod Gambassi of ICED Bakery

8 Must-See Temples in Bali – A Mini Travel Guide to Bali Part 2/3

Ricky Ly

-

Sep 12, 2014

0

8 Must-See Temples in Bali – A Mini Travel Guide to Bali Part 2/3

A Pura is a Balinese Hindu temple and the place of worship for the adherents of Balinese Hinduism in Indonesia.

The term pura originates from the Sanskrit word (-pur, -puri, -pura, -puram, -pore), meaning “city”, “walled city”, “towered city”, or “palace”.

Just like cathedrals in Europe, temples are the most ubiquitous architecture in Bali, known as the “island of a thousand temples.” Every house has its own little shrine, usually a dedication to their ancestors. Each village usually has three temples.

When visiting temples, local customs are often in effect – for those wearing shorts (especially ladies) you will need to cover up and wear a sarong (a sash) – usually available for rent at the temple.

Tourist Map of Bali with Temples and cities

Pura Ulun Danu at Lake Bratan

Pura Ulun Danu Bratan, or Pura Bratan, is the second most important temple in Bali after the mother temple Besakih. The temple is found on the shores of Danau Bratan (Lake Bratan) in the mountains near Bedugul. The temple was built in 1926 and is dedicated to Dewi Batari Ulun Danu, goddess of lakes and rivers and is especially important among the local rice farmers here.

Part of the temple is located on the mainland, while a significant section seems to “float” on the lake, being set on an island just off the mainland temple complex. An 11-roof meru (pagoda) sits on the island section, a towering beauty surrounded by a placid lake.

The dreamy mists surrounding the lake up in the mountains gives it all a very surreal, ethereal feel.

Taman Ayun Temple in Mengwi

Pura Taman Ayun was built in 1634 by the Raja of Mengwi, I Gusti Agung Putu for his family, surviving today as a beautiful example of a royal public temple. The descendants of the Mengwi royal family still sponsor the temple, which also serves as the clan kawitan temple (a temple dedicated to the worship of the deified ancestors, in this case the previous rulers of the Mengwi royal family).

“Taman Ayun” means “beautiful garden”; a moat surrounds the temple, which gives the complex the appearance of floating on water. A landscaped front courtyard entered through an ornamental candi bentar (split front gate) adds to the temple’s beauty. The inner courtyard features a number of multi-tiered meru (pagodas).

Tanah Lot Temple

Tanah Lot is probably the most famous of Bali’s temples, meaning “Land in the Middle of the sea”. The temple sits just off the coast on a rock, and can be reached at low tide by a land bridge made of rocks.

The temple’s construction was supposedly inspired by the priest Nirartha in the 15th century; after spending the night on the rock outcrop where the temple now stands, he instructed local fishermen to build a temple on that site. Today, Tanah Lot is regarded as one of Bali’s most important directional temples.

As one of Bali’s most popular temples, Tanah Lot is surrounded by crowds and vendors. Do not visit if it’s peace and quiet you’re after, but do come if you’re after a great sunset view.

Temple Goa Gajah

Known as the “Elephant Cave”, Goa Gajah seems strangely free from elephants until you realize it takes its name from its proximity to the Elephant River. The temple is dedicated to Ganesha, the elephant Hindu God. Goa Gajah’s key attraction is the menacing entrance to the cave – the surrounding rock has been carved into a face, mouth agape.

The interior of the cave features an ancient statue of the Hindu god Ganesha and a worship area devoted to the Hindu god Shiva. Goa Gajah probably dates back to the 11th century, and is mentioned in a poem that dates back to the 1300s. Also, inside the cave there are areas for study and meditation carved out into the cave.

The temple was originally dedicated as a Buddhist temple, with a large statue of Buddha built here until erosion caused the head to fall. Hindus later came and dedicated the temple to Ganesha. Even today, you can feel great spiritual energy in the place.

Yogi man and tour guide balancing on an ancient bodhi tree root with yoga

Temple Goa Gajah - Ganesha statue — Temple Goa Gajah – Ganesha statue

Inside the "Elephant Cave", niches inside the walls for meditation and study — Inside the “Elephant Cave”, niches inside the walls for meditation and study

Sacred Monkey Forest in Ubud

The Ubud Monkey Forest is a nature reserve and temple complex in Ubud, Bali. Its full name as written on a welcome sign is the Padangtegal Mandala Wisata Wanara Wana Sacred Monkey Forest Sanctuary. Pura Dalem Agung Padangtegal, or Padangtegal Great Temple of Death, is a Hindu temple located in the Sacred Monkey Forest of Padangtegal, Ubud, Bali, Indonesia.

Komodo Dragon statues - Sacred Monkey Forest in Ubud — Komodo Dragon statues – Sacred Monkey Forest in Ubud

Pura Tirta Empul

Considered one of the 6 most important temples in Bali, Pura Tirta Empul dates back to 926 AD. The spring water is sacred and thought to have healing properties.

The sacred spring that feeds Tirta Empul provides holy water for priests and bathing for ordinary Balinese, who believe that a dip hereabouts can bring good fortune and health. An offering must first be made at the temple before you can climb into the long main pool to bathe and meditate.

Legend has it that the god Indra created the spring Tampaksiring (namesake of the nearby town) as an antidote to a poisonous spring created by an evil demon king.

Pura Luhur (Uluwatu) Temple

Pura Luhur is a Balinese Sea Temple at Uluwatu on Bali. It was built in the 11th century. Luhur means “something of divine origin” while “Uluwatu” can be broken into “ulu” which means “land’s end” and “watu” means “rock” in the old language).

Pura Luhur Uluwatu is one of Bali’s ‘directional temples’ guarding Bali from evil spirits from the SW.

Pura Luhur Uluwatu is both a major Balinese temple – one of the six sad kahyangan revered by all Balinese – and the site of a nightly kecak performance that re-enacts the Ramayana through chanting half-naked men, masked actors and a dramatic fire-dance.

Besakih Temple (Mother Temple)

Mother Temple of Besakih, or Pura Besakih, in the village of Besakih on the slopes of Mount Agung in eastern Bali, Indonesia, is the most important, the largest and holiest temple of Hindu religion in Bali and is over 2000 years old. When Mount Agung erupted in 1963 (killing 1,700 people) the lava flows missed the temple by metres, which is seen as a miracle and a sign from the gods.

This Mother Temple is actually a complex made up of twenty-two temples that sit on parallel ridges. It has stepped terraces and flights of stairs which ascend to a number of courtyards and brick gateways that in turn lead up to the main spire or Meru structure, which is called Pura Penataran Agung.

All this is aligned along a single axis and designed to lead the spiritual person upward and closer to the mountain which is considered sacred.

Bonefish Grill debuts new menu with fresh steak bowls and ceviche

Ricky Ly

-

Sep 12, 2014

0

Bonefish Grill debuts new menu with fresh steak bowls and ceviche

Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood-grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest-quality, fresh ingredients.

Recently, Scott Joseph Orlando Restaurant Guide reported that Clifford Pleau, who helped develop Darden’s Seasons 52 concept in Orlando, left the company to join Bloomin’ Brands to work on Bonefish Grill. It should be very interesting to see how Mr. Pleau will improve Bonefish Grill.

In the mean time, Bonefish Grill has introduced a NEW menu that includes a new bowl concept with Spicy Ahi Tuna and NY Strip Tataki as well as new ceviche and bang bang shrimp flatbread appetizers.

One thing that previously had disappointed me at Bonefish Grill was the lack of fresh and flavorful vegetables to complement their seafood dishes, and thankfully they have worked on and improved on that with a recent visit.

I was very impressed by the NY Steak tataki bowl which was very flavorful and seared perfectly and had great taste when eaten in the rice bowl.

Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice and a black pepper aioli

Cold fresh ceviche - served in an ice bowl — Cold fresh ceviche – served in an ice bowl

The following are the new dishes added to the menu, from their press release:

New bowls deliver bold flavor, using fresh vegetables that combine Asian and Mediterranean inspired flavors.

Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice and passion fruit salsa
Seared NY Strip Bowl – USDA Choice NY Strip seared to your preference served with marinated cucumbers, roasted peanuts and passion fruit salsa, jasmine rice and a black pepper aioli
Shrimp Pad Thai Bowl – sautéed shrimp combined with rice noodles, green onions, peanuts, egg and a traditional Pad Thai sauce
Fire Roasted Vegetables Bowl – a seasonally fresh selection of vegetables combined with pearl couscous with herb and pesto dipping sauce available with choice of wood-grilled shrimp or herb-grilled chicken

Spicy Tuna Bowl – premium sushi grade, sesame-seared rare tuna served with avocado, sweet chile sauce, jasmine rice and passion fruit salsa

New Wood-Grilled steak specialties include a savory 13 oz. USDA Choice Rib-Eye, perfect with white truffle butter or choice of several new steak signature sauces including:

Béarnaise Sauce – classic hollandaise based sauce flavored with tarragon and red wine
Asian Peppercorn Demi-Glace – schezwan peppercorns blended with a reduced brown sauce
Porcini Sage Butter – blended butter sauce with porcini mushrooms and fresh sage
Creamy Mushroom and Bacon Sauce – Marsala wine reduction finished with sliced mushrooms and crisp bacon
White Truffle Butter – Italian white truffles blended with fresh creamy butter
Or try the Ahi Tuna Steak, fire-kissed and perfectly paired with a signature sauce including the new Lime Tomato Garlic sauce – creamy butter sauce with garden fresh tomatoes and a hint of lime.

Deluxe Sides are now available to complement Wood-Grilled selections and entrées including:

Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce
Porcini Mushroom Ravioli – classic Italian ravioli filled with porcini mushrooms and ricotta cheese sautéed in a sage brown butter and topped with crispy mushrooms
Wood-Grilled Broccolini – small florets tossed with garlic herb butter

Crab Fried Rice – jumbo lump crab wok-fried with eggs, bell peppers, carrots and green onions with a hint of soy sauce

Four new appetizers provide a unique approach to classic favorites:

NY Strip Tataki – perfectly seared USDA Choice NY Strip, Thai peppers and a mustard soy sauce
Twisted Edamame Hummus – edamame replaces traditional garbanzo beans, topped with a roasted tomato relish and crunchy pepitas served with flatbread chips
Bang Bang Shrimp® Flatbread – crispy shrimp, mozzarella cheese, cilantro and a creamy, spicy sauce
Cold Snap Ceviche – chilled bay scallops, shrimp, fresh fish, avocado, cucumber, jalapeno, citrus, cilantro served in a glass made entirely of ice and warm tortilla chips on the side
The perfect way to finish a meal is with a Dessert Flatbread such as S’mores with creamy chocolate, toasted marshmallow and graham cracker crumbs.

Bonefish Grill has also added new handcrafted concoctions to start or complement any occasion. The Fresh Pineapple Martini is made with Malibu Rum, St. Germain Elderflower liqueur, fresh pineapple and homemade vanilla bean simple syrup. The refreshing Cold Snap Cucumber Cosmo is made with Reyka vodka, Solerno Blood Orange liqueur and fresh English cucumbers served on the rocks in a glass made entirely of ice.

RA Sushi Bar Restaurant – International Drive, Orlando

Katherine Nguyen

-

Sep 12, 2014

3

RA Sushi Bar Restaurant – International Drive, Orlando

RA Sushi has branched out all over the states. It’s the 1^st in Orlando, 4^th in Florida and 26^th in the United States. The RA Sushi located in Orlando can hold up to 260 guests and provides Happy Hour (4-7pm Mondays-Fridays) throughout the entire restaurant instead of just at the bar like some places.

Although it just opened July 30^th in Orlando, They are already dishing out a new menu, in addition to their current offerings that consist of over 100 dishes and 150 drink specialties that are mainstream and originally created at RA Sushi. When I say “mainstream”, they still have an RA twist on them to make you feel like you can’t find anything like it anywhere else.

On September 10, 2014, we were invited to Ra Sushi to preview and experience a number of delicious items ranging from appetizers to desserts.

If you have an allergy, they’ll be sure to keep you from contacting any dish that contains those ingredients (ie, me from eating anything coming into contact with shrimp or items that have touched shrimp).

To start with, we were served Garlic Edamame, which are steamed soybeans sautéed in a garlic butter and Asian seasoning. Not only were the shelling seasoned, it seems as though the flavors seeped in and also came from the soybeans themselves.

RA’llipop* is a roll that consisted of raw tuna, salmon, yellowtail, spicy tuna mix, lettuce, asparagus, and cucumber wrapped in lobok. It’s served skewered with a garlic ponzu sauce. The entire roll will melt in your mouth. You’ll only realized that you ate something because of the crunch provided by the vegetables the fish is encased by as well as a hint of spicy from the tuna mix.

The Viva Las Vegas Roll* is a popular item on the menu. Ingredients: Kani kama crab and cream cheese rolled in rice and seaweed, lightly tempura battered, and topped with spicy tuna, kani kama crab mix and sliced lotus root; finished with a sweet eel sauce and spinach tempura bits. The lotus root has a nice crunch but is dense and had a little heat. The crab and spicy tuna mix is smooth and creamy to provide a contrast to the lotus root. Unfortunately, I was unable to try the roll itself because it contained shrimp, but my colleagues seemed to love it and didn’t leave a single roll on the plates they came on.

The Yellow Monkey Roll is a vegetarian friendly roll that is nice and tropically refreshing. It is made up of mango, roasted red pepper, marinated artichoke, and cream cheese rolled in rice and seaweed, topped with mango and cashews before drizzled with a kiwi wasabi sauce.

The Crazy Monkey Roll is one of my favorites and is creamy from the salmon, cream cheese and avocado. The sweet sauce drizzled on top added a nice surprise to the roll itself. This is a little different to the Yellow Monkey Roll because it is made up of smoked salmon, mango and cream cheese topped with avocado, red beet tempura bits and cashews, then drizzled with mango and sweet eel sauces.

The Lobster Shrimp Roll is another roll I unfortunately could not try, but I visually enjoyed the heart shape roll as it came out. Ingredients: lobster, cucumber and avocado rolled and topped with shrimp; served with an Asian pesto sauce.

After sushi, we took a break from eating to enjoy Sake Flight 8 that consists of three 2 oz. pours of Kizakura “Pure”, Sho Chiku Bai Nigori “Crème de Sake” and Kizakura “Pure” Stars – range from sweet, dry to sparkling.

The Tuna² Salad is a refreshing dish with two types of tuna: ahi and albacore. It was a mixture of different textures ranging from smooth to crunch thanks to the variety of ingredients. Ingredients: seared ahi and albacore tuna drizzled with a garlic ponzu sauce, placed over a bed of mixed greens with sliced avocado, jalapeño, cilantro, fried wontons and cashews; served with an onion soy vinaigrette.

The first entrée was the Spicy Chicken Teriyaki Udon, which is stir-fried Asian vegetables tossed with chicken and udon noodles in a spicy teriyaki sauce. For you chopstick experts, even you may wish to use a fork for this meal because of how slippery the udon is! The sauce the udon is dressed with isn’t overpowering and adds the right amount of flavor to each noodle and vegetable that will please your palate.

The Chicken Katsu is usually a favorite for children and adults whether they don’t wish to have any sushi or if they want something Southern, but with an Asian twist. Panko breaded chicken with coleslaw is served with an Asian BBQ dipping sauce. With or without the Asian BBQ sauce, the chicken was marvelous and I’m drooling over the thought at the moment.

The Bara Chirashi Bowl* is a bowl of rice topped with tuna, salmon, yellowtail, shrimp, avocado, and cucumber with Asian green vegetables dressed with poki sauce. This is like sushi in a bowl that can deliciously fill your stomach so you can continue on with your productive day!

Last, but not least, the dessert served was Banana Split Maki. It is RA’s version of sushi for dessert that consists of a fried banana maki topped with whipped cream and fresh fruit drizzled with raspberry and chocolate sauces.

*As mentioned on the RA Sushi website, “consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions”.
More dishes and information can be found on www.rasushi.com. You could also join their email list and Get Hooked Up! They’ll give you a $20 RA gift certificate every year during the month of your Half Birthday as well as something special the month of your actual birthday!

Location: 9101 International Drive Suite 1008, Orlando, FL 32819
Hours: 11am-11pm daily with lunch served until 3pm

TastyChomps.com presents A Mini-Travel Guide to Bali, The Island of the Gods – Part 1/3

Ricky Ly

-

Sep 5, 2014

0

TastyChomps.com presents A Mini-Travel Guide to Bali, The Island of the Gods – Part 1/3

Bali, an island province of Indonesia, is the essence of a tropical paradise, renown the world over (especially since the debut of the Julia Roberts film Eat, Pray Love) for its traditional dance, music, artwork, and enviable beaches for surfing.

From its volcanic mountains to rice paddies, Bali is a very spiritual place full of natural wonders. Here in Bali the majority of the citizens adhere to Balinese Hinduism, rich with thousands of years of traditions and rituals.

Sculptures, statues, and even trees are dressed with sarongs as the Balinese believe there are spirits within all things. The black-and-white plaid clothes symbolize the duality in life, such as good and evil, brightness and darkness, as well as men and women.

Every morning, the Balinese prepare “Canang Sari,” using coconut leaves to create a square basket and filled with fragrant incense, candies, rice, beautiful flowers, betel leaves, and other offerings to appease the spirits of Bali, Sang Hyang Widhi Wasa (the “All-In-One God”). They are placed on tables, car dashboards, and on the streets in front of homes and businesses as well as gates and corners…essentially every where. These offerings are made three times a day to express thanks to the gods and spirits.

Balinese percussion orchestra music, known as gamelan, features a variety of instruments such as metallophones, xylophones, kendang (drums) and gongs, bamboo flutes, bowed and plucked strings. Balinese performing arts often portray stories from Hindu epics such as the Ramayana but with heavy local Balinese influence.

Must See Shows and Performances in Bali

“Devdan – Treasures of the Archipelago“

“Devdan – Treasures of the Archipelago” at the Bali Nusa Dua Theatre is a modern & contemporary acrobatic and dance performance that is inspired by the culture of Indonesia, featuring dances from the provinces of Bali, Sumatra, Java, Borneo, and Papua. The show is very culturally entertaining and enlightening. More info: http://www.devdanshow.com/

Kecak Monkey Dance

Kecak Monkey Dance – Also known as the Ramayana Monkey Chant, the piece, performed by a circle of 150 or more performers wearing checked cloth around their waists, percussively chanting “cak” while throwing up their arms. The dance depicts a battle from the Ramayana where the monkey-like Vanara helped Prince Rama fight the evil King Ravana. Kecak has roots in sanghyang, a trance-inducing exorcism dance. The most popular of these dances can be found at Uluwatu Temple as well as in Ubud, the spiritual center of Bali.

Legong Dance

Legong Dance – often performed by young girls, Legong is a refined dance form characterized by intricate finger movements, complicated footwork, and expressive gestures and facial expressions. The performances can be found at Temple Puri Saren, Ubud: every Mon and Sat, 7:30 PM, Temple Peliatan Village: every Friday, 7:30 PM, Temple Pura Dalem Puri, Ubud: every Saturday, 7:30 PM.

Travel Tips to Bali

– Have USD $25.00 cash ready for the arrival VISA at Bali’s Ngurah Rai International Airport. When departing from Bali, you are subject to the airport departure tax which can be paid in cash in Indonesian Rupiah only, so save some Indonesian Rupiah bills for the trip out. The airport departure tax is Rp 150,000 for international departures and Rp 40,000 for domestic departures.

– Current exchange rate (April 2014) is approximately Indonesian Rupiah Rp 100,000 for US Dollars USD $8.00. Exchange money right outside the airport at the official money changing station or other official banks to avoid being scammed. Inside Bali, the largest money changer is called PT Central Kuta and they have several outlets.

– Getting around Bali – Hire a driver for about $50 USD a day to take you around. The streets of Bali are very narrow and hazardous for those unaccustomed to driving in crowded streets where motorcyclists, cars, vans, all pile on in almost one lane driving conditions. It’s best to hire a driver to avoid the hassles. Traffic can be quite irritating especially near the tourist centers.

– Rainy Seasons – Do try to avoid the rainy season as Bali is a tropical island. From December to March, the west monsoon can bring heavy showers and high humidity. From June to September, the humidity is low and it can be quite cool in the evenings, with hardly any rain.

– Kuta Beach is known for surfing and tourist centers, Nusa Dua is known for their resort villas, and Ubud, the spiritual center of Bali, for their arts, temples, the Sacred Monkey forest, and rice terraces.

– Nyepi, or the Hindu New Year, also known as the day of absolute silence, is usually in March or April (next on March 31, 2014). On Nyepi, absolutely everything on the island is shut down between 6AM on the day of the new year and 6AM the following morning. Tourists are confined to their hotels and asked to be as quiet as possible for the day. After dark, light must be kept to a bare minimum. No one is allowed onto the beaches or streets. The only exceptions granted are for real emergency cases. The airport remains closed for the entire day, which means no flights into or out of Bali for 24 hr. The Balinese believe by being absolutely silent, evil spirits will pass over the island and not linger and do harm to the inhabitants.

– Massages in Bali are relatively cheap and can range from USD $12 an hour for a massage.

For more information, visit http://wikitravel.org/en/Bali

Photos from the Journey to Bali

Flying first class on Cathay Pacific - appetizer - smoked salmon with caviar — Flying first class on Cathay Pacific – appetizer – smoked salmon with caviar

Afternoon tea at Kayumanis Villa in Nusa Dua, Bali

Nusa Dua Beach - near the Ritz — Nusa Dua Beach – near the Ritz

Legong performance at the Temple Peliatan in Ubud

Fruit stall in the street market near Lake Bratan

Fearsome masks, one of the evil witch Rangda

TastyChomps.com presents A Mini-Travel Guide to Bali
Part 1 – The Island of the Gods
Part 2 – Top Temples to Visit in Bali
Part 3 – Foodie’s Guide to Bali

Kappo at East End Market – Lunch

Ricky Ly

-

Sep 5, 2014

5

Kappo at East End, the newest member of Audubon Park’s East End Market, is a Japanese shop featuring fresh sushi rolls, handmade desserts, and a fabulous omakase lunch / dinner, served barside.

Kappo is run by partners and young chefs Mark Berdin, Lordfer Lalicon, pastry chef Jennifer Banagale, who hope to showcase the best of Japanese inspired cuisine through the use of locally sourced ingredients as well as the bounty from East End Market’s own urban farm. Depending on the season and catches, fish and shellfishes serve at Kappo will constantly be changing, limited to three types a day.

Right now, the menu consists mostly of sushi, sashimi, chirashi, rice balls – onigiri, and desserts, but they hope to add noodles (ranging from udon, soba, somen, and to homemade noodle dishes), donburi, and other Japanese fare soon.

With only a limited 7 seats at the bar, Kappo also offers a multi course, Omakase format, dinners at night time starting at 6 PM on Thursday, Friday, and Saturday nights for $75 per person.

Kappo will also be doing special events and dinners at the event space at East End throughout the year.

We recently dropped by for lunch and fell in love with the Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas.

Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas

There is also a selection of Japanese gifts for sale and a convenient “to-go” case for those in a rush during lunch.

A look inside the to – go display case – sushi bowls, rice balls, desserts, and soft drinks!

Ramune soda and house made desserts to go

Onigiri of the day - rice balls stuffed with salmon and plum and wrapped in nori seaweed — Onigiri of the day – rice balls stuffed with salmon and plum and wrapped in nori seaweed

Chef Backgrounds

Lordfer Lalicon

Lordfer Lalicon earned Bachelors in Health Science from the University of Florida. Move to New York City and started work at various establishments before getting a job at the Oak Room with Joel Antunes where he got his feet wet in basics of French cooking. After a short stint at the Oak Room, Lo went to work at Allen and Delancey and finally for Dan Barber’s Blue Hill at Washington Squares. After a year at Blue Hill NYC, Lo went to Blue Hill @ Stone Barns to improve his techniques. Lo eventually went on to be part of the opening team at Maharlika, modern Filipino restaurant, Parm, Carbone, and Torrisi.

Jennifer Banagale

Jen graduated University of Florida with a degree in Economics. With a couple of semesters spent in Osaka Japan, she also earned a Bachelors in Eastern Asian Language. Unsatisfied with her undergraduate studies in the Swamp, she decided to study in Holland and attained a Masters in International Business. After completing her education, she got a job in the financial sector but decided that the trade wasn’t for her and decided to moved to the Big Apple and immerse herself in the world of pastry.

First, her opportunities came in Demel, an Austrian pastry shop and there after proceeded in working in kitchens that include the Oak Room, Aquavit, and DT Works in the Lower East Side. Jen also work as a chef de partie at Mortons Private Club and recently as the Head Pastry Chef at Umu, which is located in the Mayfair district of London.

Mark V. Berdin

Mark graduated with Bachelors Degree in History. Whimsically, when asked by a friend to move to New York City, he nonchalantly said yes and never looked back. Coming to NYC with no job, money, or any direction in life, he went to work for Chef Morimoto in the Meat Packing District where he got his feet wet and learn the fundamentals of Sushi and Japanese cuisine in general. After two and half years, Mark went to work for Master Sushi Chef Masato Shimizu at 15 East. After a brief and fun stint at 15 East, Mark moved to London where he is sous chef to Chef Yoshinori Ishii and Masato Nishihara for three years, learning the art of Kaiseki at Umu.

Bakery Plus – Donuts, Bagels, and Sandwiches on Michigan Street

Ricky Ly

-

Sep 3, 2014

0

Bakery Plus – Donuts, Bagels, and Sandwiches on Michigan Street

This cash-only bakery has been in operation on Michigan Street for over 20 years. It may look a little run down and need of some upkeeping, but the donuts, bagels,& breakfast sandwiches are well worth the visit.

Many folks like the croissant bacon egg and cheese or bagel sandwiches, but on this visit I went straight for the donuts – moist, sweet, delicious. The flavors ranged from glazed to blueberry, apple, frosted, sprinkles, and many more. Try to get there early because by early afternoon, the selection is far less and many of the donuts raided by the locals.

Prices are very affordable, which explains the cash only policy, with half a dozen donuts for $4.25.

The owners seem to be friends with the folks at Sip ‘N Dip Donuts in St. Cloud, too.

Stacks of donuts glowing under the flourescent lights

Apple cinnamon donuts, sour cream, glazed, sprinkles

Rocco’s Tacos & Tequila Bar – New Brunch menu

Ricky Ly

-

Aug 30, 2014

1

Rocco’s Tacos & Tequila Bar – New Brunch menu

ROCCO’S TACOS & TEQUILA BAR DEBUTS WEEKEND BRUNCH

Brought to life by charismatic owner Rocco Mangel, Rocco’s Tacos & Tequila Bar has become one of the most popular restaurants on Sand Lake Road, Orlando’s Restaurant Row, with open air seating, beautiful wood themed decor, a fabulous lake side view, along with great Mexican food.

Here the guacamole is prepared tableside and guests can sample from 225 varieties of tequila.

Now they’re getting into the brunch game with new Mexican style breakfast/brunch dishes like Wet Burrito Con Huevos, Pan Dulce y Compota Manzana, and Huevos Ahoghada con Shortribs.

On Saturday and Sunday afternoons, Rocco’s Tacos Orlando guests can spicy up traditional brunch with the popular Wet Burrito con Huevos, scrambles eggs, rajas, bacon, potatoes, cheese guacamole, pico de gallo and chipotle crema and salsa rojo to pack in the heat or the chilequiles, a delicious sunny side up egg topped with tostada chips fried in salsa verde, Chihuahua and cotija cheese, sour cream, guacamole, and pico de gallo.

NEW BRUNCH MENU ITEMS:

· Fruit & Nut Granola ($9.50) – Strawberries, bananas, apple compote, Greek yogurt
· Wet Burrito con Huevos ($12) – Scrambled eggs, rajas, bacon, potatoes, cheese, guacamole, pico de gallo, chipotle crema, salsa rojo
· Benedict Azteca ($13) – Poached eggs in masa sopes, pork cochinitas, salsa orjo, spinach, chipotle crema, Mexican potatos
· Huevos en Cazuela (Bistec: $14, Bacon and Chorizo: $12) – Sunny side up eggs on black beans and cheese with a choice of meat in a skillet
· Huevos Rancheros Divociados ($13) – Sunny side up eggs on tostadas, refried bean, salsas rojo and verde, lettuce, Chihuahua cheese, pico de gallo, sour cream, guacamole
· Huevos Ahoghada con Shortribs ($13) – Poached eggs on shortribs and poblano hash, salsa verde, corn, spinach, manchego
· Chilequiles ($13) – Sunny side up eggs, tostada chips fried with salsa verde, topped with Chihuahua and cotija cheese, sour cream, guacamole, pico de galllo
· Pan dulce y Compota Manzana ($13) – Mexican style French toast with bacon, agave, and maple syrup, apple compote, sweet sour cream.

Huevos Ahoghada con Shortribs ($13) - Poached eggs on shortribs and poblano hash, salsa verde, corn, spinach, manchego — Huevos Ahoghada con Shortribs ($13) – Poached eggs on shortribs and poblano hash, salsa verde, corn, spinach, manchego

Pan dulce y Compota Manzana ($13) – Mexican style French toast with bacon, agave, and maple syrup, apple compote, sweet sour cream.

WHEN:
Saturdays and Sundays
11am – 3 pm

LOCATIONS:
7468 W. Sand Lake Road
Orlando, FL 32819
(407) 226-0550

Premium margaritas at Rocco's Tacos — Premium margaritas at Rocco’s Tacos

"Ceviche Del Dia" is made Fresh daily with Marinated seafood with lime, onion, tomato, cilantro, avocado and pepper — “Ceviche Del Dia” is made Fresh daily with Marinated seafood with lime, onion, tomato, cilantro, avocado and pepper

East Coast Wings and Grill in East Orlando

Orlando

Ricky Ly

-

Aug 30, 2014

1

East Coast Wings and Grill in East Orlando

Basketball player Quentin Richardson, a small forward for the Orlando Magic, is working on the next steps of his career by partnering with Chicago-based JacksonBrown Hospitality Group to bring North Carolina-based East Coast Wings & Grill to open 10 new restaurants in the Orlando area in the next seven years. The restaurant has in fact already opened two in the Orlando area, one on 588. S. Alafaya Trail just south of Waterford and another at 3138 Orange Avenue, both owned by Quentin Richardson.

East Coast Wings and Grill is known for its 75 flavors and 675 combinations of buffalo-style wings but also has quite the list of other offerings from salads to burgers and sandwiches to satisfy the non chicken wing eaters in the family. Recently, we were invited to preview the menu at East Coast Wings and Grill during the National Chicken Wing day events.

We were impressed with the decor, not typical of a “wing place”, much more spacious, modern, and family friendly. Our favorite items included the potato chip basket with the Sam Adams Craft Beer Cheese sauce, the crispy Mongolian Steak Salad, Buffalo Mac and cheese side, and the Original cookie skillet dessert. The Patty Melt Burger was unfortunately over salted and slightly burnt. The wings were all quite good, slightly tangy and sweet, though the pricing was a bit high, coming in at $9.69 for 10 wings, add an extra $0.99 per sauce, and another $0.99 charge for each set of 25 wings, so total $11.69 for 10 wings with the extra fees.

Fresh Sliced Basket of Potato Chips – $4.99 – Sliced daily, cooked to a golden crisp, and then seasoned with ECW Signature Seasoning. Choose from a variety of dipping sauces. Sam Adams® Craft Beer Cheese Sauce

Mongolian Steak Salad $8.99 – Sesame glazed wok-style steak atop a mound of shredded cabbage, iceberg lettuce, red peppers, and carrots tossed with a Shanghai vinaigrette, garnished with sliced cucumbers, crispy rice noodles, sesame seeds and scallions

The Ultimate Patty Melt Burger $8.99 with Buffalo Mac ‘n Cheese – Seasoned chargrilled Angus burger with applewood smoked bacon, crispy banana peppers, pepper jack and American cheeses and a horseradish smoked BBQ mayo on lightly grilled Texas Toast.

Carne Asada Wrap $8.59 – Lightly seasoned Flat Iron steak sautéed with grilled vegetables, southwestern spiced rice, melted pepper jack cheese, shredded lettuce, diced tomatoes, and drizzled with our ECW Signature Lava Ranch®, all rolled in a warm tortilla.

The Original Cookie Skillet $5.99 – Chocolate chip cookies baked fresh on a skillet and topped with vanilla ice cream and drizzled with chocolate sauce.

The Magnificent 75 Flavors –
The Islands: Bahama Mama, Caribbean, Coco Mango, Grande Cayman, Hey Mon Honey, Jamaican Jerk, Key West, Martinique, Maui, Polynesian;
Tex-Mex: Cheddar Jalapeno, Chipotle, Craft Beer Cheese & Jalapeno, Mango Habanero, Monterey, Outwest Ranch, Santa Fe, Southwestern; Classic
American: Bacon Ranch, Boardwalk, Chesapeake, Raging Ranch®;
Asian: Bang Bang, Chili Thai, General Tso’s, Kick’n Thai, Sesame, Sesame Garlic, Sweet & Sour, Teri-Ginger, Teri-Ginger Garlic®;
Southern BBQ: Chipotle HBBQ, Golden BBQ, Harvest Apple, Honey BBQ, Kentucky Bourbon, Smokey BBQ, Sweet BBQ, Sweet & Bold BBQ, Spiked Honey BBQ;
European: Blue Cheese, Garlic, Garlic Parmesan, Parmesan, Parmesan Peppercorn;
Fusion: Aspen, Bourbon Honey Mustard, Black n Bleu, Cuban Mojo, Citrus Pepper, Honey Garlic, Honey Mustard, Mango Bango, Peppadew Ranch, Teri-Jalapeno;
Bajou: Bourbon Street, Spiked Bourbon Street, Cajun, Cajun Garlic, Cajun Ranch, Lemon Pepper, Mardi Gras;
Dry Rub: Sour Cream & Onion, BBQ, Buffalo, Peppadew®

Eleven at Reunion Resort – Magical Dining Preview

Orlando

Krystle Nguyen

-

Aug 29, 2014

0

Eleven at Reunion Resort – Magical Dining Preview

Sitting on the top of Reunion Resort on the 11th floor, Eleven offers a flavorful magical dining menu with stunning sky views and handcrafted cocktails.

To kick off Magical Dining’s preview week, I had the pleasure of tasting Eleven Steakhouse at Reunion Resort. Visit Orlando’s Magical Dining Month is one of my favorite programs in Central Florida where participating restaurants feature three-course, prix fixe dinners for $33 per person.

Eleven offers a wonderfully intimate atmosphere and a relaxing outdoor rooftop lounge ideal for picturesque skies and stargazing. The experience I had that evening was super and the staff is attentive. Chef Etienne put together a beautiful menu, and there is something to love in each of the entreés. The Bourbon Glazed Salmon was my favorite and it had the right amount of Jim Beam bourbon. I also enjoyed the citrus braised kale that’s featured in the Organic Tanglewood Farms Chicken.

Reunion Resort features 360 resort accommodations including luxury condominiums, private villas and vacation homes surrounded by 2,300 acres of lush landscape. The resort also features a variety of amenities that include a full-service boutique spa, multiple pools, slides, water playgrounds and a 1,000-foot lazy river – the perfect place for a staycation! In additional to the Magical Dining menu, Reunion is offering a Magical Nights packages that includes a dinner for two and one night villa accommodations for $225*.

photo (8) — Great selection of classic cocktails and the modern interpretation version! There’s also happy hour specials (beer + wine) on weekdays from 5pm – 8pm and I would love to come back here again for a casual gathering.

eleven-14 — Floradora: Hendrick’s, lime juice, fresh raspberries, ginger beer

eleven-3 — Housemade dijon mustard butter – addicting!

eleven-2 — {Appetizer} Fried Calamari: Sun-dried tomato and tarragon aioli, fresh lemon

eleven-8 — {Appetizer} Strawberry & Mandarin Orange Salad: Mixed greens, caramelized pecans, sun-dried tomato, goat cheese, raspberry dressing

eleven-9 — {Entreé} Grilled Hanger Steak with whipped potatoes, haricot verts, chimichurri

eleven-12 — {Entreé} Bourbon Glazed Salmon with sweet corn and bacon sauté

eleven-13 — {Entreé} Organic Tanglewood Farms Chicken with citrus braised kale, havarti polenta, tomato demi

eleven-15 — {Dessert} Vanilla, Chocolate, Mango, and Blackberry Gelato

Where to Watch the UCF-Penn State game from Dublin, Ireland in Orlando – Celt & Harp and Raglan Road Watch Parties

Ricky Ly

-

Aug 29, 2014

0

Where to Watch the UCF-Penn State game from Dublin, Ireland in Orlando – Celt & Harp and Raglan Road Watch Parties

The Croke Park Classic in Dublin, Ireland will see the University of Central Florida host Penn State on the Saturday 30th August 2014 at 8:30AM EST, the first time that UCF and Penn State have played outside the United States. For those Knights fans who weren’t able to make it across the pond to Ireland for the game, a few local Irish restaurants / pubs will be hosting their own watch parties for the UCF Penn State game here in Orlando. The game will be played locally on ESPN2.

===============================

UCF vs Penn State Watch Party Live from Dublin Ireland at the Harp and Celt Irish Pubs and Restaurant
August 30, 2014 8:30 am – 10:30 am

Harp & Celt Irish Pub & Restaurant
25 S Magnolia Ave
Orlando, FL 32801
(407) 481-2928

Saturday August 30, 2014 Watch Party
Live 8:30am UCF vs Penn State in Dublin Ireland

The Harp and Celt Hosting UCF vs Pen State Watch Party. Watch UCF and Penn State compete in Dublin Ireland on our 9 HDWS TV’s and on our 8′ X 12′ HD overhead screen with upgraded surround sound system that makes you feel like you’re actually at the stadium cheering on your team. Add our superior customer service with our award winning Irish/UK Cuisine, full bar with an extensive selection of whisky’s, spirits and local and International beers, and you have a winning combination that is unbeatable.

Whether you’re cheering on your team sitting in the upstairs balcony section or downstairs in the Celt or next door in the Harp Pub, you will always have a good seat for your viewing pleasure. Join the dedicated Local and International Futbol fans in Central Florida as they cheer their teams on in the World Arena.
Home of the American Outlaws Orlando Chapter

The Harp and Celt, Second to None! Ph. 407-481-2928

=============

UCF’s CFE Arena
4000 Central Florida Blvd.
Orland, FL
– UCF’s Student Government Association (SGA) will host a watch party at the entrance of CFE Arena at 7 a.m. Saturday, Aug. 30. 500 free limited edition t-shirts will be given out to commemorate the experience.

The Basement (Downtown Orlando)
68 E. Pine St.
Orlando, FL 32801
407.250.4840
– Doors open at 6 a.m. Enjoy a complimentary Bloody Mary bar, sponsored by Tito’s Handmade Vodka from 7-8 a.m. Event hosted by the UCF Young Alumni Chapter. RSVP now.
Join the UCF Young Alumni Chapter at The Basement Downtown Orlando to cheer on our Knights as they go head to head with the Penn State Nittany Lions! Enjoy drink specials, game day giveaways and hundreds of UCF fans all in one place. A complimentary Bloody Mary bar sponsored by Tito’s Handmade Vodka will be available from 7-8 a.m. Come dressed in your best black and gold to watch us repeat last years win!
Unable to attend in Orlando? Check out a listing of watch parties nationwide. RSVP Now: https://www.ucfknightsnetwork.com/beatpennstateindublin

Bubbalou’s Bodacious BBQ (Alafaya Trail location)
12100 Challenger Parkway
Orlando, FL 32826
407.423.1212
– Breakfast will be served from 7:30-10:30 a.m. Special menu items include breakfast classic, scramble skillet, Irish nachos, biscuits and gravy, $5 “man”mosas, $5 Murphy’s Irish stouts, $6 Jameson breakfast shots and much more.

Cheers Sports Bar (I-Drive)
6923 Municipal Drive
Orlando, FL 32819
407.248.0105
– Opens at 8 a.m. and will offer Kegs and Eggs from 8 a.m. to noon. Happy hour specials will last from 8 a.m. to 7 p.m. and include $0.50 wings, $1.50 domestic pints, $2.50 premium pints, $1.75 wines and wells, two-for-one Captain & Jack, $3 Smirnoff flavors and $4 Smirnoff Bombs.

Friendly Confines (Winter Park location)
3088 Aloma Ave.
Winter Park, FL 32792
Doors open at 8 a.m.

Graffiti Junktion (Oviedo/UCF location)
3100 Alafaya Trail
Oviedo, FL 32765
407.542.5902
– Opens at 7 a.m. with an all-you-can-eat-and-drink breakfast buffet for $15. Drink specials will be available throughout the entire game. Plus, a cornhole and clearpong tournament will immediately follow the game with a $200 cash prize and a trip for two to the Bahamas.

Hagan O’Reilly’s Irish Pub and Restaurant
16112 Marsh Road, Suite 401
Winter Garden, FL 34787
407.905.IPUB (4782)
– Doors open at 7:30 a.m. Happy hour beer, wine and well prices will be offered, in addition to a full Irish breakfast for $5.99. The best-dressed fan will receive a $25 gift certificate.

Liam Fitzpatrick’s (Colonial Town Park)
951 Market Promenade Ave.
Lake Mary, FL 32746
407.936.3782
– Doors open at 8 a.m. and brunch will be served. Drink specials include $3.50 bloody marys and mimosas, happy hour specials from open until 7 p.m., and $5 black (Jager) and gold (Fireball whiskey) shots. Reservations are not needed to attend, but reservations are needed to hold large tables.

Mulberry Street Bar & Grill (Avalon Park)
3831 Avalon Park E. Blvd.
Orlando, FL 32828
– Doors open at 8 a.m. Special menu includes breakfast pizza, French toast with bacon, regular bar appetizers, mimosas, bloody marys, Irish coffee, domestic and import bucket specials, and more.

Wackadoo’s Grub & Brew (UCF)
4000 Central Florida Blvd.
Orlando, FL 32816
407.282.1000
– Doors open at 7 a.m. Special menu items include fish and chips, corned beef sandwiches and $1 beer specials. Tables will be available on a first-come, first-served basis. No fee or advance reservation is required.

Smokey Bones Bar & Fire Grill
303 N. Alafaya Trail
Orlando, FL 32826
407.249.2009

Breakfast menu includes scrambled eggs, bacon, toast, hash browns, and juice or coffee for $5.95. Plus, enjoy $1 off Guinness pints and Irish car bombs. Full menu will be available at 10 a.m.

Titled Kilt – University
11650 University Blvd.
Orlando, FL 32817

Doors open at 7:30 a.m. Specials include Dos XX buckets (5 for $10) Coors Light & Miller Lite Tubes ($15) and $3 Coors Light & Miller Lite 20oz. drafts.

================

Raglan Road Irish Pub & Restaurant Hosts 3rd Annual ‘Great Irish Hooley’ August 29-Sept. 1 at Downtown Disney

LAKE BUENA VISTA, Fla. – Central Florida’s only Great Irish Hooley celebrates its third annual event August 29-Sept. 1 with the electric energy of live Irish music, authentic step dancing, first-rate food and interactive fun at Raglan Road Irish Pub & Restaurant in Downtown Disney.

“A Knights Brunch” at Raglan Road Irish Pub & Restaurant

On Sat. Aug 30 Raglan Road will host “A Knights Brunch”. Cheer the Knights to victory! UCF V Penn State Live from Dublin Ireland at Raglan Road. If you can’t be there be here! Watch the games on Big Screen TV’s and enjoy the best Irish brunch this side of the pond. Serving Raglan Road’s Irish brunch from 8.30 am. Check out the Brunch Menu WWW.RAGLANROAD.COM
FACE PAINTERS WILL BE ON HAND TO ADORN FANS WITH KNIGHTS EMBLEMS OR OTHER CHOICE MOTIFS, AND THE RESTAURANT WILL BE DECKED OUT IN UCF DECOR.

Labor Day weekend guests can celebrate Orlando’s only boutique Irish festival with authentic Irish cuisine and beverages and a memorable long weekend of top Irish talent, including award-winning bands and performances by the Raglan Road Dancers. Performances begin at 4 pm. Friday, August 29, and at noon Saturday, August 30 through Monday, Sept. 1 and continue throughout each day and night. This year’s Hooley band lineup includes:

Scythian, a headliner on the Celtic festival circuit and equally at home in rock venues – the band will release a fan-funded album, “Jump at the Sun,” in August.
The Raglan Rebels, Ireland’s best up-and-coming young band with traditional and modern songs and ballads.
Drops of Green, an exciting new ballad group from the heart of Ireland.
The Brayzen Heads, a popular duo on guitar and banjo playing Raglan Road regularly.
The West Coast Trio, from Connemara, playing traditional and contemporary Irish songs on accordion, flute and guitar with plenty of reels and jigs.

A traditional Irish social celebration, the “Hooley” combines music ranging from traditional to rock tunes with entertainment and interactive fun for the whole family. Guests can participate in Irish dance workshops, “From Our Roots to Riverdance,” led by renowned Irish dancer and choreographer Ronan McCormack of the original Riverdance cast from Saturday through Monday.

Guests also can kick up their heels with the Raglan Road Dancers – some just returning from wins at the World Championships of Irish Dancing — during structured set dancing known as the Ceili (pronounced kay-lee) – a precursor to today’s popular line dances. The Hooley also will feature Celtic face-painting Saturday through Monday. Throughout the Hooley, guests can step up to one of Raglan Road’s 130-year-old imported-from-Ireland bars or grab a table for authentic fare by Irish celebrity chef Kevin Dundon. A 2014 Trip Advisor “Certificate of Excellence” winner and this year’s “Best Restaurant” Orlando magazine readers’ poll award winner, Raglan Road is known for its beer-battered fish and chips, Shepherd’s pie with a contemporary twist, delectable seafood and gluten-free entrees.

“The Great Irish Hooley — Orlando’s own boutique Irish festival — is back for a third consecutive year, and we’re excited to share our traditions, as well as the best of Irish bands and entertainers,” says John Cooke, a Raglan Road founding partner and Emerald Isle native. The complete entertainment schedule, featuring five bands and the acclaimed troupe of Raglan Road Irish Dancers, will be posted at www.raglanroad.com closer to the event dates.

Owned and operated by Irish partners John Cooke, Paul Nolan and celebrity chef Kevin Dundon – famous for his five-star hotel and cookery school in Ireland – Raglan Road features traditional Irish dishes and new creations with a Celtic twist. The restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando. Live entertainment nightly includes Irish house band Creel, Irish duo Johnny and Justin plus the Raglan Road Irish Dancers. Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late; Sunday Brunch from 11 a.m.-4 p.m. Raglan Road Irish Pub & Restaurant is located on Pleasure Island at Downtown Disney in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.

Roy’s Restaurant Presents Exclusive Pacific Rim Inspired Wine Dinner

Krystle Nguyen

-

Aug 29, 2014

0

Roy’s Restaurant Presents Exclusive Pacific Rim Inspired Wine Dinner

We’re big fans of Roy’s, known for their creative take on Hawaiian and Asian fusion, with some of our favorite Roy’s dishes including the classic misoyaki butterfish and the braised beef short rib and especially the molten lava chocolate souffle cake for dessert.

At 19, Chef Roy Yamaguchi of Roy’s began taking steps to becoming as an international culinary visionary and the creator of Hawaiian fusion cuisine. He graduated from the Culinary Institute of America in New York as a master chef and moved to Los Angeles where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988, going on to winning a James Beard award and opening 22 restaurants throughout the United States.

This past week, Roy’s Hawaiian Fusion restaurant on Sand Lake Road, right in the heart of Orlando’s Restaurant Row, hosted an exclusive summer dining event under the fabulous Chef Partner Mac Lynch featuring five stunning courses that evoked the best of Pacific Rim cuisine with four expertly matched wine pairings. Once in a while, the chefs at Roy’s host these special dining events to showcase their talent and skills outside of the regular menus.

Courses included Prawn & Peach “Nigiri,” Ahi Tataki, Porchetta, New York Strip and Pandan & Coconut Cream with wine pairings from Oregon, California and New Zealand.

{Amuse Bouche} Prawn & Peach “Nigiri”: Corn foam, sea grass, crispy rice, vanilla citrus emulsion

{Amuse Bouche Wine} 2012 Wine by Joe Dobbes – Pinot Gris – Willamette Valley, Oregon

{1st Course} Ahi Tataki: Zatar spiced, baby squash, heirloom tomato, charred grape vinaigrette

{1st Course Wine} 2012 Astrolabe Pinot Noir – Marlborough, New Zealand

{2nd Course} Porchetta: Sweet potato polenta, Honshimeji mushrooms, watercress purée

{2nd Course Wine} 2012 The Four Graces Pinot Noir – Willamette Valley, Oregon

{3rd Course} Prime New York Steak: Ricotta gnocchi, shiso gremolata, coffee cherry demi glace

{3rd Course Wine} 2009 Bouchaine Pinot Noir – Carneros, California

{Dessert} Pandan & Coconut Cream: White chocolate granita, chocolate sables, cherries

The Roy’s restaurant brand is a new campaign titled “EAT CREATIVE” where guests will experience local chef-driven menus alongside the “Pacific Rim” cuisine menu featuring the cuisines of Japanese, Hawaiian, Thai, Australian, Guam and more at Roy’s.

The refreshed menu is inspired by founder and world-renowned Chef Roy Yamaguchi’s unique fresh fusion concept, and is now available nationally across all 20 locations.

“Bringing the flavors of the Pacific Rim to the world is what originally inspired me to expand Roy’s beyond Hawaiian cuisine,” said Yamaguchi. “Educating Roy’s fans about Pacific Rim flavors is very exciting – it’s a culinary spectrum of flavors that is yet untapped.”

Culinary expertise and customizing the experience at every local Roy’s is the foundation for Roy’s culinary approach. To feature the deep culinary talent in every restaurant and localize the menu offerings, Roy’s has introduced local chef pages within the menu. This section will offer locally inspired seasonal favorites and innovative new creations, like the Roy’s Signature Lobster Pot Pie, Tempura California White Sea Bass, and Alaea Salt-Crusted Bone In Ribeye.

Locally, Chef-Partner Mac Lynch has created his own chef’s menu drawing from his roots in the South and the cajun cuisine of Louisiana with dishes such as Andouille crusted snapper and Fried green tomatoes with miso butter sauce. The sample menu below contains dishes that can be only found locally here in Orlando under the direction of Chef Mac:

Chef Mac Lynch of Roy's Orlando — Chef Mac Lynch of Roy’s Orlando

CHEF MAC’S CREATIONS
APPETIZERS
Crispy Garlic Calamari
Red Onion- Jalapeno- Herbs- Lemon Vinaigrette

Island Style Ahi Poke*
Sushi Rice – Mixed Greens – Truffled Shoyu – Kokui Nut

Fried Green Tomatoes
Crab Dynamite Crusted – Spicy Togarashi Miso Butter Sauce

Watermelon Salad
Bibb & Arugula – Feta – Vidalia Onion – Citrus Vanilla Vinaigrette

Tomato Mozzarella Caprese Salad
HW Sea Salt – Bacon-Avocado – Furikake Crutons

ENTREE
Brie & Garlic Spinach Crusted Ono
Crispy Red Bliss – Crabmeat Scampi Sauce

Andouille Crusted Snapper
Tempura Okra – Crystal Hot Sauce Beurre Blanc

Prosciutto Wrapped Shrimp
White Cheddar Grits – House Made Worcestershire Sauce

Crab Cake Stuffed Pork Chop
Calrose Rice – Pork Misoyaki Glaze

For more information about Roy’s locally, visit:

Roy’s Hawaiian Fusion
Address: 7760 W Sand Lake Rd, Orlando, FL 32819
Phone:(407) 352-4844
https://www.roysrestaurant.com/locations/fl/orlando

25th Taste of the Nation Orlando 2014 – Event Recap

Events

Ricky Ly

-

Aug 26, 2014

0

25th Taste of the Nation Orlando 2014 – Event Recap

Share Our Strength’s Taste of the Nation® Orlando raised $301,317 to support the feeding programs of Coalition for the Homeless of Central Florida, Second Harvest Food Bank of Central Florida and statewide organization Florida Impact, setting a new fundraising record for the event’s 25-year history.

Thirty-eight of Central Florida’s finest chefs united for this premier gastronomic fundraising event at the Orlando World Center Marriott on Aug. 9 to dazzle more than 2,000 guests with their culinary delights and raise critical funds for childhood hunger relief in the community.

Along with appetizers, entrees, desserts and spirits, guest enjoyed live music by the Mud Rooster Band and an exciting silent auction featuring signed memorabilia, stays at upscale hotels, dining experiences, rounds of golf on area courses, and exotic adventures and getaways. An Instant Wine Cellar game awarded 170 bottles of wine valued at more than $3,500 to the person who purchased the winning key that opened the locked wine door. A Count the Corks drawing awarded the person who came closest to guessing the correct number of wine corks a stay at the Epicurean Hotel, Autograph Collection in Tampa. An all-expense paid trip for two to Oktoberfest in Munich was awarded to one lucky winner as well as 99 bottles of beer to three winners.

The highlight of the evening was the Creekstone Farms Chef Throwdown, a culinary cookoff that pitted Kevin Fonzo of K Restaurant against Alexia Gawlak of Siro: Urban Italian Kitchen at the Orlando World Center Marriott. Emceed by Food Network celebrity chef Melissa d’Arabian, the Creekstone Farms Chef Throwdown gave each chef 20 minutes to create a dish using Creekstone Farms sirloin flap steak and pantry staples donated by Whole Foods Market.

A judging panel that included Scott Joseph from Scott Joseph’s Orlando Restaurant Guide, WFTV’s Bob Opsahl, and Honorary Chair Helen Donegan determined Gawlak’s tostada topped with the grilled meat, cheese crumbles, chimichurri sauce, and a fried egg deserved the chef throwdown title. She was granted the honor of signing a $5,000 check from Creekstone Farms over to Taste of the Nation Orlando.

Chef Kevin Fonzo at K Restaurant working on the competition plate

“We are so grateful to the chefs, sponsors, volunteers and guests who joined us this year to help combat hunger in Central Florida,” said Michele Byington, co-chair for Taste of the Nation Orlando. “We are proud to supports the efforts of Coalition for the Homeless and Second Harvest Food Bank who safeguard our most vulnerable neighbors against hunger.”

Chef Alexis Gawlak of Siro Italian Kitchen wins the day

The funds from Taste of the Nation Orlando will help Coalition for the Homeless of Central Florida provide food, shelter and services to more than 150 children and their families each night in the coming year. Second Harvest Food Bank of Central Florida will direct the funds raised from Taste of the Nation Orlando to Benefits Connection, one of their primary feeding programs. Since 2008, Benefits Connection has secured more than $80 million in unused SNAP benefits for thousands of Central Florida families by helping qualified candidates overcome the challenges associated with accessing assistance.

Celebrating its 25th year, Taste of the Nation Orlando was locally presented by Quality One Wireless along with local sponsors AmeriFactors, Darden Restaurants, Regions Bank, Rosen Foundation and many more. For our complete list of sponsors, please visit http://ce.strength.org/orlando. Special thanks to Orlando World Center Marriott who donated the event space, Progressive Communications who donated printing services, Whole Foods Market who donated pantry staples for the Creekstone Farms Chef Throwdown, and Christopher Rank who contributed his talent as event photographer.

Eola Wine Company and The Ancient Olive returned to support Taste of the Nation Orlando’s fund-raising efforts for the second consecutive year. Eola Wine Company hosted a weekly wine series for six weeks leading up to the main event with all proceeds benefitting Taste of the Nation Orlando’s beneficiaries. The Ancient Olive donated $1 for each bottle of olive oil and balsamic vinegar it sold throughout the month of July at its four Florida locations while the Spice & Tea Exchange of Winter Park donated $1 for each gourmet salt grinder sold.

World of Beer – Dr. Phillips toasted Taste of the Nation Orlando with a craft beer tasting night with proceeds from sales benefitting Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida. These same brews were also served inside Taste of the Nation’s European-style bier garden sponsored by World of Beer.

Taste of the Nation Orlando was organized by a volunteer steering committee representing a variety of local businesses and organizations and is led by committee co-chairs Michele Byington of Regions Bank and Bill Sullivan of I. Wanna Distributors, Inc.
ABOUT SHARE OUR STRENGTH’S TASTE OF THE NATION® ORLANDO

Share Our Strength’s Taste of the Nation Orlando event brings together the area’s top chefs who donate their time, talent and passion to end childhood hunger in Central Florida. Along with culinary delights, guests have the opportunity to sample select wines, cocktails and premium beers and enjoy silent and live auctions and entertainment. Every dollar raised fights hunger and homelessness in the Central Florida. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

For more information:
Website: tasteofthenation.org/orlando
Facebook: www.facebook.com/OrlandoTaste
Twitter: @OrlandoTaste

Photos from the Event!

The Pastry team at Marriott World Center resort

Sushi Pop's team with Chef Chau Trinh — Sushi Pop’s team with Chef Chau Trinh

With Local Bloggers Bess Auer, Ken Storey, and Jen Vargas

ABOUT SHARE OUR STRENGTH
Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® campaign—a national effort to end childhood hunger in America—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry. For more information, visit http://www.nokidhungry.org/

Visit Orlando’s Magical Dining Month – August 25th thru Sept 30 2014

Orlando

Ricky Ly

-

Aug 26, 2014

3

Visit Orlando’s Magical Dining Month – August 25th thru Sept 30 2014

VISIT ORLANDO’S MAGICAL DINING MONTH RETURNS BIGGER THAN EVER WITH MORE RESTAURANTS AND DATES

Magical Dining Month has returned, and this time, it’s not only got more restaurants on the line up than ever before, but also MAgical Dining month has more days running for their three course dinner for $33 specials at some of the best restaurants in Orlando. This year, not only is Magical Dining Month taking place all of September, it is starting earlier on August 25th, adding even more days for you and your family and friends to enjoy the great dining deals.

More than 75 restaurants are serving up savings this September during Visit Orlando’s Magical Dining Month.

Following three-course dinners for $33 at some of Orlando’s most renowned restaurants, savvy diners can turn an evening out into an overnight stay-vacation with one of several Magical Nights dine-and-stay packages offered by participating hotels, starting at just $149.

A full list of restaurants, menus and hotel packages is available on the mobile-friendly website OrlandoMagicalDining.com.

Some of my favorites on the list, and there are many great restaurants on the list, include:

Fiorenzo Italian Steakhouse
Napa
The Venetian Room
K Restaurant
The Capital Grille
Siro Urban Italian Kitchen
Hamilton Kitchen

Do try to make your way through all of Orlando and see new places you haven’t explored before during this special time, you never know what new great places you’ll find.

As host of the 2014 James Beard Award Semifinalist announcement, Orlando continues to receive national recognition for its diverse and thriving dining options. “I’m so impressed with the growth of Orlando’s dining scene,” said president of the James Beard Foundation Susan Ungaro during the February 2014 press conference. “I expect Orlando, which has been a prime tourist destination for so many years, can now add culinary destination to its long list of reasons to visit.”

Visit Orlando’s Magical Dining Month showcases the destination’s emerging culinary scene with new restaurants along with the return of local favorites and celebrity chef restaurants, including:

• Convention Area – Fogo de Chao Brazilian Steakhouse, The Capital Grille, Cuba Libre, The Oceanaire Seafood Room, Spencer’s for Steaks and Chops (Hilton Orlando)

• Disney/Lake Buena Vista – Todd English’s bluezoo (Walt Disney World Dolphin), The Venetian Room (Caribe Royale), Siro: Urban Italian Kitchen (World Center Marriott)

• Downtown – Funky Monkey Wine Company, Kasa Restaurant & Bar*, Mingo’s*, Maxine’s on Shine, Citrus Restaurant, The Boheme (Grand Bohemian Hotel)

• Restaurant Row – Bistro CloClo*, Eddie V’s*, Dragonfly Sushi, Big Fin Seafood Kitchen, Ruth’s Chris Steak House, Seasons 52, Roy’s Restaurant

• Universal/CityWalk – Emeril’s Orlando, Emeril’s Tchoup Chop, Bice Ristorante and Mama Della’s Ristorante (Loews Portofino Bay Hotel)

• Winter Park and North – Luma on Park, Mitchell’s Fish Market, Chez Vincent, Luigino’s Restaurant, Kobe Japanese Steakhouse* (Altamonte Springs and Longwood locations)

• Surrounding Areas – Le Coq Au Vin, K Restaurant, Texas de Brazil*, Yuki Hana Japanese Fusion*

*New to Magical Dining Month

Visit Orlando is also giving visitors a way to extend the savings even further with Magical Nights. More than 15 dine-and-stay packages pair dinner for two with a one-night hotel stay, starting from $149 per night including:
• Hyatt Regency Grand Cypress – Standard Guest Room and dinner for two at Hemingway’s Restaurant, starting at $149 per night
• Rosen Shingle Creek – Deluxe Room and dinner for two at A Land Remembered or Cala Bella, starting at $185 per night
• The Alfond Inn – Standard Guest Room and dinner for two at Hamilton’s Kitchen, starting at $249 per night

For additional Orlando savings this September, Visit Orlando’s Magical Deal Month offers 30 days of deals from Sept. 1-30. Discounted hotel rates, plus deals on theme parks, dining and more can be found at VisitOrlando.com/September.

Visit Orlando’s Magical Dining Month will benefit the Foundation for Foster Children, with $1 from every meal donated to the organization. The Foundation for Foster Children supports local foster youth by providing intensive tutoring, typical childhood experiences and volunteer mentors who assist foster children transition into adulthood successfully. These programs help foster children uncover their individual potential which, in turn, strengthens our community. In 2013, as a result of Visit Orlando’s Magical Dining Month, nearly $75,000 was raised for the designated charity, Ronald McDonald House Charities of Central Florida.

For more information about vacation experiences in Orlando, to order a complimentary vacation planning kit that includes a comprehensive Official Visitors Guide and Orlando Magicard® or to purchase discount attraction tickets, visitors can log onto Orlando’s official website at VisitOrlando.com or call an Official Travel Counselor at 1-800-551-0181 (United States and Canada) or 407-363-5872. For real time updates, follow us at Twitter.com/VisitOrlando and Facebook.com/VisitOrlando.

New Restaurants joining Magical Dining for 2014
Bistro Clo Clo
Eddie V’s
Eleven
Fiorenzo Italian Steakhouse
Kasa Restaurant & Bar
Kobe Japanese Steakhouse- Altamonte Springs
Kobe Japanese Steakhouse- Kirkman
Kobe Japanese Steakhouse- Kissimmee
Kobe Japanese Steakhouse- LBV
Kobe Japanese Steakhouse- Longwood
Kobe Japanese Steakhouse- Alafaya Trail
Mingo’s
Stefano’s Grill
Texas de Brazil
Vincenzo Cucina Italiana

Returning Restaurants for 2014
A Land Remembered
Bice Ristorante
Big Fin Seafood Kitchen
Boheme, The
Bohemian Bar & Grill
Bosphorous Turkish Cuisine
Bosphorous Turkish Cuisine
Cala Bella
Capital Grille, The
Capital Grille, The- Millenia
Chez Vincent
Citrus Restaurant
Cuba Libre Restaurant & Rum Bar
Deep Blu Seafood Grille
Dragonfly Robata Grill & Sushi
Emeril’s Restaurant Orlando
Emeril’s Tchoup Chop
Everglades Restaurant
Fleming’s Prime Steakhouse & Wine Bar – Sand Lake Road
Fleming’s Prime Steakhouse & Wine Bar – Winter Park
Fogo de Chao
Funky Monkey Wine Company- Mills Ave
Funky Monkey Bistro & Bar- Pointe Orlando
Hamilton’s Kitchen
Hawk’s Landing Steakhouse & Grille
Hemingway’s
Il Mulino New York Trattoria
Islands Dining Room
Jack’s Place
K Restaurant
Kobe Japanese Steakhouse- I Drive
La Luce® by Donna Scala
Le Coq Au Vin
Luigino’s Restaurant
Luma on Park
Mama Della’s Ristorante
Maxine’s on Shine
Melting Pot, The
Melting Pot, The- Longwood
Mikado Japanese Steak House
Ming Court
Mitchell’s Fish Market
Morton’s The Steakhouse
Napa
NINE18
Ocean Prime
Oceanaire Seafood Room, The
Park Plaza Gardens
Rangetsu Japanese Restaurant and Bar
Roy’s Hawaiian Fusion
Ruth’s Chris Steak House- Lake Mary
Ruth’s Chris Steak House- Orlando
Ruth’s Chris Steak House- Winter Park
Seasons 52- Altamonte Springs
Seasons 52- Orlando
Siro: Urban Italian Kitchen
Spencer’s for Steaks and Chops
Todd English’s Bluezoo
Tommy Bahama
Trattoria del Porto
The Venetian Room

Preview of Magical Dining Month at Hamilton’s Kitchen at The Alfond Inn

Named in honor of Hamilton Holt, the innovative 8th President of nearby Rollins College, Hamilton’s Kitchen features exposed beams, a farmer’s table, and Dutch oak floors as the backdrop for Floridian-inspired cooking at breakfast, lunch, dinner and weekend brunch. Hamilton’s Kitchen also includes a private dining room accommodating from 24 guests, as well as a Chef’s Table.

Hamilton Kitchen's Executive Chef Marc Kusche — Hamilton Kitchen’s Executive Chef Marc Kusche

Marc Kusche was recently brought on as the new Executive Chef of the 112-room hotel. Chef Kusche comes to The Alfond Inn following a long tenure as Executive Chef for several Four Seasons Hotels and Resorts, as well as other luxury properties. Most recently he served as Executive Chef at Four Seasons Residence Club Aviara, in Carlsbad, California.

SLOW ROASTED PUMPKIN SOUP - Caramelized pumpkin, almond foam, pumpkin seed oil — SLOW ROASTED PUMPKIN SOUP – Caramelized pumpkin, almond foam, pumpkin seed oil

FALL BEET SALAD - Local honey glazed beets, house made ricotta, orange segments, fresh mint — FALL BEET SALAD – Local honey glazed beets, house made ricotta, orange segments, fresh mint

PAN SEARED SALMON - Three bean cassoule, basil crust, citrus beurre blanc — PAN SEARED SALMON – Three bean cassoule, basil crust, citrus beurre blanc

"ALFOND INN" SPICED RUB COULOTTE STEAK - Creamy parsnip-potato puree, sweet corn asparagus ragout, Barolo sauce — “ALFOND INN” SPICED RUB COULOTTE STEAK – Creamy parsnip-potato puree, sweet corn asparagus ragout, Barolo sauce

WILD MUSHROOM RAVIOLI Basil sauce, local cherry tomato confit, shaved parmesan — WILD MUSHROOM RAVIOLI
Basil sauce, local cherry tomato confit, shaved parmesan

"HAMILTON'S" KEY LIME CHEESE CAKE - Key lime sauce angalise — “HAMILTON’S” KEY LIME CHEESE CAKE – Key lime sauce angalise

GRANDMA'S BREAD & BUTTER PUDDING - Heavens to Betsy berry compote, vanilla ice cream — GRANDMA’S BREAD & BUTTER PUDDING – Heavens to Betsy berry compote, vanilla ice cream

CHOCOLATE DELIGHT -Caramel & raspberry coulis

The Alfond Inn, a Preferred Boutique Hotel that has just been awarded the esteemed AAA Four Diamond Rating, is located in Winter Park, Florida and managed by The Olympia Companies, an innovative leader in hospitality. Owned by Rollins College, a private coeducational liberal arts college, also in Winter Park, The Alfond Inn opened in August 2013 and was built with a $12.5-million grant from the Harold Alfond Foundation. Net operating income from the Inn is directed to The Alfond Scholars program fund, the College’s premier scholarship fund, over the next 25 years or until the endowment principal reaches $50 million, whichever comes later. The 112-room boutique hotel includes the popular Hamilton’s Kitchen restaurant, a pool and fitness center, and 10,000 square feet of flexible meeting space. It is 15 minutes from downtown Orlando and 30 minutes from Walt Disney World and Orlando International Airport. The Alfond Inn, 300 East New England Avenue, Winter Park, FL 32789. 407-998-8090.

www.thealfondinn.com
Facebook The Alfond Inn
Twitter @TheAlfondInn

O-Town MacDown benefiting Give Kids the World Recap

Orlando

Krystle Nguyen

-

Aug 23, 2014

0

O-Town MacDown benefiting Give Kids the World *Recap*

A delicious “food fight” cooking competition featuring professional chefs and restaurants as well as home cooks and non-profit organizations who will duke it out to the very end to be named Orlando’s Mac-n-Cheese Champion.

Orlando’s first-ever O-town MacDown is a family-fun event presented by SeaWorld benefiting Give Kids the World. It was exciting to see all of my favorite local restaurants and chefs working under one roof to raise money for a good cause.

Give Kids The World Village is a 70-acre, non-profit resort in Central Florida that provides weeklong, cost-free vacations to children with life-threatening illnesses and their families. Since 1986, Give Kids The World has served more than 130,000 families.

O-Town MacDown is the newest fundraiser for Give Kids The World Village, where more than 7,000 families visit each year. Their goal is to raise $46,000 through chef contest entry fees, guest entrance, vendor booth fees and event sponsorships to help fund wish-fulfilling vacations for children battling life-threatening illnesses.

To learn more about their mission and nonprofit resort visit: www.givekidstheworld.org.

With over 60 all-you-can-eat Macaroni and Cheese dishes..I’ve had more mac and cheese today than I would normally eat in one year. Scroll below to see my food adventures from O-town MacDown.

Caution: Extreme cheesiness ahead!

macdown-1 — Louie’s Bistro (Food Truck): Legacy Tomato Basil Mac n’ Cheese

macdown-2 — Chef Louie from Louie’s Bistro

macdown-4 — Walt Disney World Swan & Dolphin Resort/Smoke Shop: Smokehouse Brisket Mac n’ Cheese (beef brisket, smoked cheddar, gruyere, mozzarella, crispy onion straws) – One of my favorites!

macdown-5 — Walt Disney World’s Yak & Yeti: BBQ Mac n’ Cheese

macdown-7 — Santiago’s Bodega Orlando: Bayou Gold with Smoked Andouille and Creole Relish – One of my favorites!

macdown-9 — Posing with Hard Rock Cafe’s Executive Chef Russell Booth

macdown-10 — Second Harvest Food Bank: Mac n’ Cheese with Apple Slices by Chef Jill Holland

macdown-11 — This is not unfamiliar to me – flavored popping boba/bubbles is one of my favorite drink toppings! Smokey Bones is going to start serving this in their restaurants.

macdown-12 — Smokey Bones: Truffled Mac n’ Cheese layered with tortilla chips – this is a preview of the create-your-own mac n’ cheese menu that Smokey Bones will release soon.

macdown-19 — Smokey Bones: Lemonade with agave and strawberry popping boba/bubbles – so in love with this drink!

macdown-15 — Emeril’s Tchoup Chop: Chocolate hazelnut pasta, white chocolate mascarpone creme anglaise, nutella sauce, pistachio ice cream topped with candied bacon – I would like to nominate this dish for most creative!

macdown-17 — Taverna Opa: Fried Mac n’ Cheese with Lamb

macdown-18 — Cuba Libre: Mac n’ Cheese Empanada – so cheeeesy

macdown-22 — Charley’s Steak House – Lobster Mac n’ Cheese – generous portion of lobster 😉

macdown-23 — NAPA (Hyatt Regency) – Broccoli Mac n’ Cheese

macdown-24 — T-Rex Mac n’ Cheese – Great job on the cheese!

macdown-25 — Collette’s Clean Eats Inc. – Gluten Free Mac n’ Cheese

macdown-26 — TOASTED: Truffle Honey Mac n’ Cheese (Jarlsberg, sharp Cheddar, Gruyere, housemade truffle honey)

macdown-27 — Jimmy Buffett’s Margaritaville – French Onion Mac n’ Cheese

macdown-28 — Shipwreck Cove: Mac n’ Cheese treasure

macdown-30 — Westgate Smokehouse Grill: Smoked Beef Brisket Mac n’ Cheese

macdown-45 — Renaissance Orlando at Sea World: Mac n’ Cheese with Sun-dried Tomatoes

macdown-31 — Made some new friends at Boston Lobster Feast

macdown-32 — Boston Lobster Feast Mac n’ Cheese

macdown-34 — Edge Steakhouse: Black & White Truffle Mac n’ Cheese

macdown-35 — Le Cordon Bleu: Mac n’ Cheese with Sous Vide Smoked Pork Belly

macdown-36 — Local Executive Chefs and Food Celebrities judging the competition

This event could have done well in an outdoor environment if Central Florida didn’t have unpredictable weather. I would love to see community events like this more in the future – great job everyone!

Event Information: http://support.gktw.org/site/PageNavigator/macdown.html

TastyChomps’ Guide to Favorite Local UCF Area Restaurants

Ricky Ly

-

Aug 21, 2014

0

TastyChomps’ Guide to Favorite Local UCF Area Restaurants

School is starting up again this week at UCF! As proud University of Central Florida alumni, we love letting our fellow Knights know what’s up in the restaurant and local foodie scene, especially in the UCF Orlando area.

One thing we loved about going to school at UCF was all the diverse food options there were from Indian to Latin, and all quite affordable (read: cheap) for the college student poverty line budget as well.

So pack away those ramen noodles, and get ready to explore some great gastronomic hot spots around the east side of town.

Lazy Moon – This long time UCF favorite has a hipster feel to it, and is definitely benefiting from the larger, upgraded digs after moving out of the UC-17 plaza. The pizzas at Lazy Moon are “Southern” style and are bigger than your head. You won’t be chastised for wanting to eat your pizza with a fork and knife here.

Lazy Moon
11551 University Blvd, Orlando, FL 32817
(407) 658-2396
http://lazymoonpizza.com/

Kesh – Helmed by Chef Jerry Helminski, Kesh specializes in “street food off the streets.” A visit to ‘Kesh, right next to the Orange County DMV, is like playing a game of food roulette. You literally never know what to expect – the menu changes daily, dependent on the whim and creativity of Chef Jerry, ranging from special hot dogs, sandwiches, to gourmet mac and cheeses and pastas.

Kesh Restaurant
11768 E Colonial Dr, Orlando, FL 32817
(407) 203-0801
keshrestaurant.com

Four Rivers Smokehouse – John Rivers’ barbecue empire continues to grow with the latest offshoot of the popular Winter Park restaurant recently opening its doors at the front gates of UCF. Popular for their smoked angus beef brisket, smoked St. Louis style ribs, pulled pork, smoked chicken, and fabulous sides and desserts.

4 Rivers Smokehouse
11764 University Blvd, Orlando, FL 32817
1-855-368-7748
https://4rsmokehouse.com/locations/east-orlando/

Tamarind Indian Cuisine – UCF students don’t have to travel all the way to the International Drive’s tourist corridor to enjoy some of the best Indian food in town. Grub on the wonderful creamy chicken tikka masala, oven roasted tandoori chicken with some fluffy naan and basmati rice or for vegetarians, try the huge dosas, sweet fermented rice crepes stuffed with spicy potatoes and veggies. For those looking for a good deal, definitely try their daily lunch buffet for $8.95 including over 12 different Indian dishes.

Tamarind Indian Cuisine
12309 E Colonial Dr, Orlando, FL 32826
(407) 237-0920
http://tamarindfl.com

Taipei 101 – We’ve all had our share of Chinese take out before in the past, but rarely anything like this. Taipei 101 features home style Taiwanese Chinese street food cuisine with great prices. Try the gua bao pork belly buns, simmered pork belly and sausage over rice, fried chicken, or any of their great lunch bento boxes with noodles and choice of meat.

Taipei 101 Taiwanese
3050 Alafaya Trl, Suite 1008, Oviedo, FL 32765
(407) 542-1528

Hawaiian Grindz – When you first hear the name, Hawaiian Grindz, you might think it’s some sort of Hawaiian coffee shop (coffee grindz?), but in fact “grindz” is actually a Hawaiian slang term for “food” or “grub.” In addition to their new Chefs Specials, they also serve up their popular panko crusted mochiko Chicken, Kalua pulled pig, and fried garlic sugoi Chicken. I usually get a lunch combination of the kalua pork and the garlic sugoi chicken with rice and pasta salad for $6.99 – a very filling and satisfying lunch.

Hawaiian Grindz
3050 Alafaya Trail, Oviedo, FL 32765
(407) 542-7850
hawaiiangrindz.com

Sushi Pop – One of the best sushi restaurants in all of Orlando and only about 10 minutes away from UCF. Chef Chau and his team masterfully crafts dishes that “pop” with flavor, from the Hokkaido scallop nigiri sushi to the black squid ink infused khao soi curry noodles with roasted leg of duck confit. The setting is intimate, modern, with vivid glowing pink lamps shaped like squids and servers dressed harajuku style in fanciful cosplay – great place to take a date, too.

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

Lechonera Latina – With lunches starting at $3.99 for a huge heaping of roast pork and yellow rice with pigeon peas, it’s no wonder this Dominican street food cafeteria is a hotspot among both locals and students trying to get a bite to eat. The pork is good, but try also the very Dominican breakfast special, mangu, made with mashed plantains with eggs and sausage.

Lechonera Latina 2
11229 E Colonial Dr, Orlando, FL 32817
(407) 207-6903
www.lechoneralatina.net/

Sus Hi Eat Station – This sushi spot is full of “ninja” servers dressed in black. Think of it as a sushi version of Chipotle, where you can pick and choose your fish, toppings, sides, roll or bowl style, etc. Endless customization for a good price.

Sus Hi Eatstation
4498 N Alafaya Trail #324, Orlando, FL 32826
(407) 826-1682
www.sushieatstation.com/

Cedar’s Halal – Best spot for gyros in the East Orlando area, fresh cut from the gyrating skewer. This is inside a small mom and pop Middle eastern market as well with many Lebanese food products and goods.

Cedar’s Halal Food and Deli
12100 E Colonial Dr, Orlando, FL 32826
Phone:(407) 381-8004
https://www.facebook.com/Cedarhalalorlando

Purple Orchid Thai – Though it may not look like much from the outside, don’t judge this restaurant by its cover. Thai home style cooking for a cheap price. The pad thai and drunken noodle are favorites here. The lady who owns this place is actually the proud mother of a UCF student. Also a small grocery area in the back for picking up Thai kitchen and pantry essentials.

Purple Orchid Thai and Grocery
9318 E Colonial Dr, Orlando, FL 32817
Phone:(407) 203-3891
https://www.facebook.com/ThaiPurpleOrchid

SnoTea Desserts – One of the first places in Orlando to serve up Asian style shaved ice desserts, Sno Tea is actually founded by UCF alumni. You can also get macarons and boba tea here as well. Nice place to go after dinner and have some desserts.

SnoTea Desserts
3402 Technological Avenue, Suite 220, Orlando FL 32817
(407) 203-6963
https://www.facebook.com/snoteadesserts

Jeremiah’s Italian Ice – You pretty much are required to go here if you go to UCF. Even though they moved down the street from their old location on University and Alafaya to Waterford Lakes, it’s still a Knight’s favorite. Soft served ice cream, flavored crushed Italian ice, and gelati – a crazy good hybrid of soft served ice cream and Italian Ice. The flavors are endless from black cherry to pina colada to mango and the popular scoop froggy frog gelati made with mint chocolate chip and vanilla soft serve ice cream.

Jeremiah’s Italian Ice
877 N Alafaya Trail, Orlando, FL 32828
(407) 277-7769
www.jeremiahsice.com/

We are also looking forward to Popeye’s Fried Chicken, BurgerFi, Mingos, and Bento Cafe opening in the next month or so near UCF.

For more on where to go and what to do in Orlando, check out the Orlando Weekly’s new College Guide!

And if you want to explore more of what Orlando has to offer, check out this list:

So what are your favorite local UCF area restaurants? Comment below!

TASTYCHOMPSORLANDO FOOD BLOG

Tasty ChompsA Local's Culinary Guide

Food and Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek: A Celebration of Fine Wine & Culinary Arts

– Weekends through November 9, 2014

Weekend Highlights

Global Venture – a Wine Pairing Dinner

Cibo Della Vita

Bar du Chocolat and Champagne Tasting

The Art of Sushi Pairing

Live Entertainment

Royal Tea – A New Waldorf Astoria Tradition

Astoria After Dark

First Course:

Main Course:

Sides:

Desserts:

Waldorf Astoria Orlando

Highball & Harvest’s most unexpected offerings:

Wine Pairing Dinner featuring Silver Oak and Twomey Wine

Norman’s at The Ritz-Carlton Orlando, Grande Lakes to Host Spire Collection Wine Dinner

“TACOS & TATAS TUESDAYS” AT ROCCO’S TACOS & TEQUILA BAR BENEFITING SUSAN G. KOMEN FOR THE CURE

First Annual Florida Local Food Summit to Debut at East End Market

Martini Mondays at Roy’s Restaurant!

The Capital Grille has brought back its “Waygu & Wine” gourmet burger and wine pairing offer for a third year.

swedeDISH 3rd Year Anniversary

Looking Back

The Food

The Show Today

Fun Facts

Ye Local Orlando Pirate Wall

Restaurant Openings

Pig Floyd Urban Barbakoa in Mills 50

Soco Restaurant in Thornton Park

HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES

Royal Indian Cuisine in Casselberry

Green Day Cafe in NoDo

JJ’s Grille on Curry Ford

Chicago’s Stuffed Pizza Downtown

Mingos at UCF DoubleTree hotel

Coming Soon

SHAKE SHACK TO DEEPEN TIES TO ORLANDO WITH NEW LOCATION ON I-DRIVE

Restaurant Closings

Upcoming Events

Pura Ulun Danu at Lake Bratan

Taman Ayun Temple in Mengwi

Tanah Lot Temple

Temple Goa Gajah

Sacred Monkey Forest in Ubud

Pura Tirta Empul

Pura Luhur (Uluwatu) Temple

Besakih Temple (Mother Temple)

Must See Shows and Performances in Bali

“Devdan – Treasures of the Archipelago“

Kecak Monkey Dance

Legong Dance

Travel Tips to Bali

Photos from the Journey to Bali

UCF vs Penn State Watch Party Live from Dublin Ireland at the Harp and Celt Irish Pubs and Restaurant August 30, 2014 8:30 am – 10:30 am

Raglan Road Irish Pub & Restaurant Hosts 3rd Annual ‘Great Irish Hooley’ August 29-Sept. 1 at Downtown Disney

“A Knights Brunch” at Raglan Road Irish Pub & Restaurant

DowntownMagazine PRO

TastyChomps.com

Latest

Popular

Sitemap

UCF vs Penn State Watch Party Live from Dublin Ireland at the Harp and Celt Irish Pubs and Restaurant
August 30, 2014 8:30 am – 10:30 am