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.
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.
· 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, manchegoPan 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“Ceviche Del Dia” is made Fresh daily with Marinated seafood with lime, onion, tomato, cilantro, avocado and pepper
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.
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*.
Light seeping into the dining roomGreat 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.Floradora: Hendrick’s, lime juice, fresh raspberries, ginger beerHousemade dijon mustard butter – addicting!{Appetizer} Fried Calamari: Sun-dried tomato and tarragon aioli, fresh lemonChef Etienne{Appetizer} Strawberry & Mandarin Orange Salad: Mixed greens, caramelized pecans, sun-dried tomato, goat cheese, raspberry dressing{Entreé} Grilled Hanger Steak with whipped potatoes, haricot verts, chimichurri{Entreé} Bourbon Glazed Salmon with sweet corn and bacon sauté{Entreé} Organic Tanglewood Farms Chicken with citrus braised kale, havarti polenta, tomato demi{Dessert} Vanilla, Chocolate, Mango, and Blackberry Gelato{Dessert} Crème Brûlée
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.
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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
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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.
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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.
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.
Chef Roy Yamaguchi
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{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.
Misoyaki Butterfish Lettuce WrapsAlaea Salt Crusted Bone in RibeyeSignature Lobster Pie
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’S CREATIONS APPETIZERS
Crispy Garlic Calamari
Red Onion- Jalapeno- Herbs- Lemon Vinaigrette
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.
Judge Bob Opsahl of WFTV talks with Melissa D’Arabian
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!
Emily Ellyn! The RAD Chef
The Pastry team at Marriott World Center resort
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 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)
• 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
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.
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
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.
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!
Louie’s Bistro (Food Truck): Legacy Tomato Basil Mac n’ CheeseChef Louie from Louie’s BistroWhole Foods Mac n’ CheeseWalt 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!Walt Disney World’s Yak & Yeti: BBQ Mac n’ CheesePretzel CrispsSantiago’s Bodega Orlando: Bayou Gold with Smoked Andouille and Creole Relish – One of my favorites!Hard Rock CafePosing with Hard Rock Cafe’s Executive Chef Russell BoothSecond Harvest Food Bank: Mac n’ Cheese with Apple Slices by Chef Jill HollandThis 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.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.Smokey Bones: Lemonade with agave and strawberry popping boba/bubbles – so in love with this drink!The Crooked SpoonEmeril’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!K RestaurantTaverna Opa: Fried Mac n’ Cheese with LambCuba Libre: Mac n’ Cheese Empanada – so cheeeesyThe PubFulton’s Crab HouseCharley’s Steak House – Lobster Mac n’ Cheese – generous portion of lobster 😉NAPA (Hyatt Regency) – Broccoli Mac n’ CheeseT-Rex Mac n’ Cheese – Great job on the cheese!Collette’s Clean Eats Inc. – Gluten Free Mac n’ CheeseTOASTED: Truffle Honey Mac n’ Cheese (Jarlsberg, sharp Cheddar, Gruyere, housemade truffle honey)Jimmy Buffett’s Margaritaville – French Onion Mac n’ CheeseShipwreck Cove: Mac n’ Cheese treasureShipwreck CoveWestgate Smokehouse Grill: Smoked Beef Brisket Mac n’ CheeseRenaissance Orlando at Sea World: Mac n’ Cheese with Sun-dried TomatoesMade some new friends at Boston Lobster FeastFiring up the cheese!Boston Lobster Feast Mac n’ CheeseEdge Steakhouse: Black & White Truffle Mac n’ CheeseLe Cordon Bleu: Mac n’ Cheese with Sous Vide Smoked Pork BellyLocal 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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Txokos (pronounced cho-kos) Basque Kitchen at East End Market in Audubon Park opened earlier this year in March 2014. The much anticipated restaurant is brought to us by James Beard award nominated Chef Henry Salgado of New Smyrna Beach’s Spanish River Grill.
A fifth generation Floridian, Chef Henry Salgado grew up cooking with his Cuban grandmother in his hometown of Tampa. A graduate of the Florida Culinary Institute in West Palm Beach, he worked his way through the kitchens of the south. He along with his wife, Michele, eventually opened Spanish River Grill in 1999, earning a semi-finalist nomination for the 2012 and 2014 James Beard awards.
At Txokos Basque Kitchen, Chef Henry and his team bring the flavors of Northern Spain to the expanding Orlando food scene, utilizing homegrown produce, locally raised provisions and Florida seafood. The menu features authentic Pintxos (small plates), Spanish wines and a wood fired Asador for grilling.
The menu at Txokos Kitchen is seasonally driven by Chef Henry’s access to the East End Market’s vegetable garden, local, sustainable seafood and many talented Florida farmers.
They recently started brunch service on the weekend and so we dropped by with some friends and came away very impressed.
Brunch Menu at Txokos
We love the decor at Txokos, modern yet rustic – comfortable place to go with a group of friends to share pintxos small plates over a meal
You can’t have brunch with out mimosas, bloody marys, and sangriasA gorgeous Wood fired Asador grill is featured at Txokos Basque KitchenFried Shrimp and dirty grits with chicken liver, jamon, and shallot. – $10 – One of my favorites – the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp.Calamari Fritto – lightly fried with a house made romesco sauce for dipping -$7Tortilla Espanola – a tapas classic, not the corn tortillas that we are used to – these tortillas are made with layors of potato, onions, and eggs with a tomato aioli – $5Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12Jamon pintxos – thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli – $13Chef Henry Salgado and Peter Lee of Txokos Basque KitchenBaked Spanish Toast – cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg – the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14Tacos con Bacalao – Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette – $14 – the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visitJamon Stuffed Trout – Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad
Working near UCF, we enjoy seeking out local mom and pop establishments to visit for lunch. One of my favorites, Hawaiian Grindz, recently updated their menu and have even hired a new chef, Chef Jimmy Idica who is of Filipino descent and hails straight from the islands of Hawaii.
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.”
Hawaiian Grindz prides itself on its “Kona Brews, Hawaiian Food, and Aloha Spirit!”
The cuisine of Hawaii reflects the diverse food history of settlement and immigration in the Hawaiian Islands from the first Native Hawaiians who settled the area with taro, fish, and yams to the Portuguese settlers who brought their “malasada” fried doughnut treats and the Japanese, Chinese, and Korean farm laborers who came in the 1800s. Even American cuisine influenced the “local” food of Hawaii with the arrival of spam during World War II.
Hawaiians are the second largest consumers of Spam in the world, right behind Guam. Originally brought to Hawaii by American servicemen in their rations, Spam became an important source of protein for locals after fishing around the islands was prohibited during World War II. Spam musubi, a slice of fried Spam on sushi rice wrapped with a strip of nori seaweed, is a popular treat in Hawaii and can be found on the menu here at Hawaiian Grindz.
New menu items
Some of the new items brought by Chef Idica includes spam fries coated in panko to cut the saltiness and served with three different types of dipping sauces, char siu pork banh mi, pork adobo fried rice topped with egg, and a selection of new burgers.
Pork adobo fried rice topped with egg
I ordered the delicious Ali’i burger, consisting of a juicy 1/4 pound burger patty topped with crispy kalua pulled pork and pineapple BBQ sauce on a brioche bun with a side of fries. The burger had the right textures and flavors and was overall very enjoyable.
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.
Chef Danny at the helm at Hawaiian GrindzSpam fries at Hawaiian Grindz, dusted in panko bread crumbs and served with three saucesAli’i burger, consisting of a juicy 1/4 pound burger patty topped with crispy kalua pulled pork and pineapple BBQ sauce on a brioche bun with a side of friesSpam Musubi at Hawaiian GrindzGarlic sugoi chicken and kalua pulled pork with rice – lunch special combo
Savor the flavor of the islands at Hyatt Regency Grand Cypress and enjoy Hemingway’s Signature Summer Pre-Fixe Menu.
A couple of weeks ago I had the opportunity to taste the summer menu at Hemingways. As our group walked across a small bridge that connects the restaurant from the hotel, we arrive to an entrance tucked next to a tropical waterfall. Feeling like I just walked into a secret hiding place, the old fashioned interior of the restaurant reflects a literature-inspired environment with floor-to-ceiling windows that has spectacular views.
The summer menu was a showcase of fresh ingredients this season and every bite was delightful. Designed by Executive Chef Kenneth Juran, the three-course menu is available in July and August and features many of “Papa’s” seasonal favorites including:
Key Lime Caesar Salad
Florida Rock Shrimp Chowder with Zellwood sweet corn
Hemingway’s “Cayo Hueso” Crab Cakes
Duvall Street Shrimp Scampi featuring jumbo tiger shrimp
Cuban Criollo Chicken seasoned with a blend of fresh herbs and spices
Crispy Black Fin Snapper served with a coconut yucca cake
Key Lime Tart or Peanut Butter Bombe for dessert
Juran says. “Each course was designed to capture the essence of the islands and provide guests with a truly delectable experience.”
Starting at $64 per couple, the three-course #FlavorsOfSummer menu may also be paired with Canvas wines for $89 per couple.
Papa Doble – a signature drink created specifically for Ernest HemingwayDobleEmpanadaCheddar Aged BiscuitKey Lime Caesar: Romaine lettuce, fresh Florida key lime juice, shaved asiago, caramelized pecans, white anchoviesFlorida Rock Shrimp Chowder: Zellwood sweet corn, diced potato, cracked black pepper, crispy potatoDuvall Street Shrimp Scampi: Hemingway founded “the Royal Order of Shrimp Eaters” in 1948 in Havana, Cuba. Papa would have been a fan of our take on this classic… Jumbo tiger shrimp, salt cod brandade and slivered garlic white wine butter sauceVegetarian PastaCrispy Black Fin Snapper: Crispy skin local snapper, coconut yucca cake, asparagus, finished with fire roasted tomato-fennel jam and yellow pepper espumaHemingway’s “Cayo Hueso” Crab Cakes: Two of their famous recipe crab cakes, served with black bean sauce, smoky coleslaw, asparagus and toasted cumin crème fraiche
Cuban Criollo Chicken: Blend of herbs and spices, grilled with a roasted mushroom served with sautéed spinach, fingerling potatoes and chorizo saucePeanut Butter Bombe: House made peanut butter mousse, cookie crust, chocolate ganache, peanut butter coulisKey Lime Tart: Baked meringue, graham cracker crust // an iconic twist on the Key Lime Pie
We found out recently that there is a donut shop near by our house that makes all their donuts in house. With the recent opening of Donut King in Winter Park, it seems Orlando is ripe for a donut renaissance that would make even Homer J. Simpson proud.
Sip and Dip is located off of the main stretch of US-192 in sleepy St. Cloud. The place is run by a happy Thai couple and has been open for almost 20 years since opening here in 1996. The clientele is local and loyal, and I can see why.
The display case prominently placed in the center calls attention to your eyes immediately. The bright fluorescent lighting illuminates yellow trays of rainbow sprinkled glazed donuts, plump glazed bear claws, red velvet chocolate donuts, apple fritters, and many, many others. The display reminds me of Donut King for some reason, and even the smell and taste are similar – sweet and fluffy and altogether a delight to eat. One donut is $0.98, while buying in bulk at a dozen brings in an even better deal at $7.49 for a design. With quality and tastes like this, there is no reason ever to go back to the run of the mill Dunkin’ Donuts.
In addition to their heavenly donuts, Sip and Dip also offers a nice list of bagel and croissant sandwiches and kolaches, which are stuffed hot dog wrapped in bread with cheese and jalapeno peppers, fresh and hot.
The Thai owners even bring a taste of their home here with an assortment of Thai tea and flavored boba teas available for order.
I can’t wait to go back!
Display case of wondrous donuts at Sip and DipRainbow sprinkled vanilla frosting donutsCoconut and nuts donutRed velvet and more
Assorted toys and gifts for the little onesA beautiful mural of space and donuts – note, the big “dipper”Bacon, egg, and cheese croissant – very goodJalapeno and cheese kolache hot dog in a bunYou know what’s up
Sip and Dip Donuts – St. Cloud
Website: https://www.facebook.com/sipndip
Mon – Sat: 5:00 am – 11:00 pm
Sun: 5:00 am – 5:00 pm
Situated on the top two floors of the Hyatt Regency hotel at Orlando International Airport, Hemisphere has some of the most breathtaking dining views in all of Orlando. Down below, diners can watch as the major airlines taxi along the airport’s runways, preparing for their initial ascent into the airspace and onto their next destination.
Hemisphere specializes in steaks and seafood and even has an award winning wine list. At first approach, I immediately thought the space could use some re-modeling – much like the one its sister restaurant, McCoy’s, recently underwent in order to modernize and update. For now, the space and decor, though bright and airy, is still very reminiscent of a 1990s era hotel restaurant.
Hyatt hotels all around the world recently launched a new global food philosophy – “Food. Thoughtfully Sourced. Carefully Served.” focused on sourcing and providing healthy food and beverage options for Hyatt guests and also good for the local communities in which they reside and good for the planet.
On a recent media preview visit to Hemisphere, under the care of Sous Chef Tournant Jonathan Zimmerly, we started off our dinner with the house specialty, a peppery, savory crawfish cream chowder which first made its appearance on the Hemisphere menu when it first opened. My dining partner and I also sampled the blue crab cake served in a corn chowder as well as an heirloom tomato, basil, mozzarella salad – both were good.
The star of the evening was the whole yellow tail snapper flash fried with a chili lime soy broth and cilantro jasmine rice. When they mean whole yellow tail snapper, they really mean the entire fish from head to tail fried. Although the jasmine rice was oddly salty, the fish was fun to eat especially over rice. It reminded me of an old family meal dish we would have growing up, picking off the fish with our chopsticks around the family dinner table.
My dish was seared scallops on top of a caramelized onion tart and served with roasted wild mushrooms and garlic cream. I enjoyed the scallops but wish the caramelized onion tart had been more flaky and crispy rather than soggy.
Overall, I would definitely try Hemisphere again, especially after their re-modeling is completed.
An old fashioned Italian waiter statue greets guests in the front of HemisphereGorgeous window views of the runways below at the Orlando International AirportThe decor is reminiscent of 1990s Hotel-chicHouse baked bread at HemisphereBlue Crab, sautéed crab cake, sweet corn chowder – $13Heirloom Tomato, Local Organic Basil, Mozzarella, Organic EVOO, Balsamic, Key West Sea Salt – $9Hemisphere’s Crawfish Chowder, House specialty – $8Amuse bouche – raspberry gelatoWhole Yellow Tail Snapper, flash fried, chili lime soy broth, Cilantro Jasmine rice – $34Scallops, fresh from New England, seared, caramelized onion tart, roasted wild mushrooms, garlic cream – $32
Putting the freshest, most sustainable local food on the plates of diners in Greater Orlando is the goal of goFLA, the Greater Orlando Food Leaders Alliance (GoFLA), Central Florida’s first coalition of chefs and food advocates formed to promote farm-to-table cuisine and boost the region’s culinary reputation.
The members of GoFLA, including restaurant owners, writers, suppliers, artisans and promoters, gathered this past week on July 28 at East End Market to kick-off the organization and sign a manifesto to promote the remarkable bounty of Central Florida’s fields, waters and producers.
“I don’t think there has ever been that large a gathering in Orlando of local food advocates who are actually doing the work: cooking, growing, brewing, distilling, producing; militant advocates, farmers, ranchers chefs; the best food writers in town; and people who not only talk about changing the way we look at food in Central Florida but actually do something to change it. I’m very proud to be a part of it, and I think we can make a difference.” – Joseph Hayes, food critic for the Orlando Magazine and founding member of goFLA.
Noted Chef Norman Van Aken, known as the founding father of New World Cuisine and featured chef at award-winning Norman’s at the Ritz-Carlton Grande Lakes in Orlando was on hand to start off the historic event.
Chef Norman Van Aken of Norman’s Orlando signs the GoFLA Manifesto
Among the organization’s founding chefs are seven James Beard Foundation “Best Chef” semi-finalists: Kathleen Blake, Rusty Spoon; Kevin Fonzo, K Restaurant; Scott Hunnel, Victoria & Albert’s; Brandon McGlamery, Luma on Park and Prato; James and Julie Petrakis, Cask & Larder and Ravenous Pig; Hari Pulapaka, Cress Restaurant; and Henry Salgado, Txokos and Spanish River Grill, among other leading area chefs.
“Exciting time for all in Central Florida! As an organized and united front, all of us will have a stronger impact on establishing our community and making effective change. We all do so much in our community and now together we will have a stronger impact!,” said Chef Kathleen Blake of The Rusty Spoon.
“goFLA is an energized collective of like-minded stewards of the Central Florida food system. We are excited for our region’s culinary reputation and on-going health, vibrancy, and prosperity.” – Chef Hari Pulapaka, Cress Restaurant
The organization has begun promoting Florida’s abundance through Twitter and on Facebook via the hashtag #SunshinePlate.
The signed goFLA Manifesto permanently will hang in the Apex at East End Market as a tribute to the region’s growing interest in supporting local farmers, fishermen and other local food producers, and to “honor the remarkable resources of the Central Florida food basket by telling the story of who we are, of the power of what we do, and why we do it here,” the document reads.
The group was originally brought together in a “boot camp” co-organized by the James Beard Foundation and the Chef Action Network which was designed to focus on issues unique to the Greater Orlando culinary scene. The initial enthusiasm has spread to encompass many of the area’s most talented chefs.
“The James Beard Foundation applauds this initiative by chefs and other Central Florida food industry professionals to raise consumer awareness about the need to support the local, artisanal culinary food movement and the restaurants and businesses that celebrate the best of the best in their region,” said Kris Moon, senior director, Strategy and Development for the James Beard Foundation.
“Last night was an historic moment — the largest gathering of local culinary talent in one spot for the collective good, and the energy was electric! Greater Orlando Food Leaders Alliance is a fledgling movement with a goal of putting the absolute best food on diners’ plates, and sharing the story of Central Florida’s culinary talent with the world. What an honor to elevate these chefs – they have big hearts and bigger talent!” – Pam Brandon, Editor, Edible Orlando Magazine
Greater Orlando Food Leaders Alliance Manifesto
PREAMBLE:
We, the undersigned, celebrate the world of possibilities afforded by the bounty and beauty of Central Florida and are committed to our position as leaders in our culinary and cultural landscape. As chefs, restaurant owners, farmers, producers, writers, artisans, suppliers, pastry makers, line cooks and creative promoters, using our self-expression and talents, we pledge to honor the remarkable resources of the Central Florida food basket by telling the story of who we are, of the power of what we do, and why we do it here.
Honoring the rich multi-cultural influences and agricultural bounty of our region and our state, the impact of food choices on our collective personal health, and the integrity of the global environment, we affirm the following principles:
1. We pledge to promote the bounty of Central Florida’s farmlands, oceans and producers, and to develop inventive ways to use regional ingredients. Chefs will utilize their expertise and talents to create and promote dishes demonstrating the diversity and taste of our locally sourced and seasonal ingredients and to highlight them and their suppliers on menus whenever possible.
2. Orlando and Central Florida draw millions of visitors from around the world, and we pledge to share our incredibly diverse culinary culture and identity within our community and beyond in hopes of making a significant socioeconomic impact.
3. By collaborating with local producers and employing fair economic practices, we will work to generate sustainable local abundance, and to financially strengthen our communities and everyone who works in the fields, farms and kitchens of Central Florida. Increased visibility will have impact on policy makers, media, tourist boards and diners, and will help establish a power base from which food-related issues can be addressed.
4. Chefs, cooks and restaurant owners will make every effort to increase their use of Florida ingredients by at least 10 percent. Greater demand will generate greater participation and improve the lot of everyone involved. Each individual and business will pledge to measure this honestly.
5. We will encourage and practice sustainable production in the field and in the kitchen whenever possible to express the freshness and uniqueness of our local bounty and to uphold the ethics we wish to associate with our region.
6. Our work depends on nature’s gifts. We will promote animal welfare and sound production processes in our seas, on our farmland, and in the wild.
7. We will share our knowledge, including outreach to children and, as part of their education, we will work with educators to teach basic cooking skills and emphasize the impact their food choices will have on themselves, on their culture, and on their environment.
8. We will join forces with the fishing, food, retail and wholesale industries, as well as with consumer representatives, other cooking craftsmen, farmers, researchers, teachers, politicians, and authorities for the benefit and advantage of everyone in Central Florida.
Chef Hari Pulapaka of Cress’ Barefoot Farmer Okra with Gobi Manchurian stuffing and smoked onion-soubise
Mini Pasture Prime Beef Patty by Chef Bram Fowler of Journeys Catering
Lake Meadow Naturals deviled eggs from Chef Kathleen Blake’s The Rusty Spoon
Chef Tim Keating of The Flying Fish Cafe – Florida Rock Shrimp Ceviche
Chef Tim Keating, Chef Greg Ritchie, and Chef Scott Hunnel
Smoked Pork Rillettes from Siro’s Italian Kitchen
Chef Lexi Gawlak of Siro’s Italian Kitchen at Marriott World Center with Chefs James and Julie Petrakis of the Ravenous Pig and Chef Norman Van Aken
Edgar Massoni of Orlando Meats Company
James Beard Award nominated Chef Tim Keating of The Flying Fish Cafe
Along with culinary delights, guests have the opportunity to sample select wines, cocktails and premium beers and enjoy silent and live auctions and entertainment.
All proceeds raised benefit Share Our Strength’s efforts to eradicate childhood hunger. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
Bite30 (Orlando Weekly’s citywide celebration in which selected restaurants offer special prix fixe menus) ended June 30 with the culimination taking place at Bite Night Orlando at the gorgeous Orchid Garden Ballroom at Church Street Station (formerly Club Paris). The silent auction and portion of ticket sales benefited the Edible Schoolyard OJA
Guests were able to samples of food from 15 of Orlando’s greatest chefs, including Henry Salgado (Txokos Basque Kitchen), Josh Oakley (the Smiling Bison), Chau Trinh (Sushi Pop) and more.
Whole Foods Market’s Chef Challenge cook-off hosted by three-time winner of Cupcake Wars Hollis Wilder between Kathleen Blake (the Rusty Spoon), Kevin Fonzo (K Restaurant) and Julie and James Petrakis (the Ravenous Pig and Cask & Larder). They were each partnered with local media celebrities including Johnny Magic from XL 1067, Daniel Dennis from A Mediocre Time with Tom and Dan Podcast, Lauren Johnson from Good Day Orlando, and Bakari Savage from News 13. They each had to make four different fish tacos and the ultimate winner of the night was Chef James Petrakis and Daniel Dennis.
Jessica Bryce Young of the Orlando Weekly, myself from Tasty Chomps!, your local Orlando food blog, and local Orlando contestant on Season Five of MasterChef, Francis Biondi! were judges along with a guest judge from the audience.
Chefs & Restaurants at the event included: Kevin Fonzo- K Restaurant Wine Bar, Henry Salgado- Txokos Basque Kitchen, Kathleen Blake The Rusty Spoon, Josh Oakley- The Smiling Bison, Park Plaza Gardens, Julie & James Petrakis- Cask & Larder, Sushi Pop, Tako Cheena by Pom Pom, Range. a shared kitchen – Orlando, FL, Sweet By Holly, Whole Foods Market, The Strand, Hamilton’s Kitchen, P is for Pie Bake Shop and Foodie Catering
Complaints of long lines, poor logistics, lack of seating, and vendors running out of food plagued the event, but organizers promised next year’s event would be bigger and better.
“Thank you all for coming to Bite Night. We agree with much of the feedback here, and we will definitely have to rethink logistics of this event next year. Bite Night exceeded all expectations in attendance, despite cutting off ticket sales at 11AM on Friday. As ticket requests continued to pour in, we became concerned about the crowd size and made many last minute adjustments in terms of addition personnel, additional, liquor, etc. In the end, the rush of so many at one time definitely had its affect on the resources of the event. However, thanks to your support, we raised thousands of dollars (final count not yet in) for The Edible Schoolyard Project, and hopefully everyone was able to taste some delicious food and enjoy some free drinks. We hope you will continue to follow us and come to future events. We will strive to make future events stand up to the standards of The Great Orlando Mixer, Orlando Zombie Ball, Puppy Love & Best of Orlando.” – Orlando Weekly
Tasty Chomps crew with Martin Balderama, Krystle Nguyen, Ricky Ly, and Unique MichaelChef Kevin Fonzo
Chef Hollis Wilder of Sweet! MCingSaladPecan PieOyster ShootersBrie CookieWatermelon dish
Bite Night Orlando – Event Video directed, filmed, and produced by Unique Michael
This will be a fun, interactive event where attendees are also part of the action with an interactive bar during cocktail hour, interactive centerpieces during dinner and a lively cupcake decorating challenge to finish off the night. Attendees will also be a part of the voting process for the winning chef!
Join Celebrity Chef Cat Cora and be part of the most interactive food event of the season!
Central Florida’s chefs –Kathleen Blake of The Rusty Spoon, Hari Pulapaka of Cress Restaurant and John Rivers of 4 Rivers Smokehouse and The COOP will face off to prepare four gourmet courses with ingredients found in JFS Orlando’s Pearlman Emergency Food Pantry. And of course Holly Wilder from Sweet! cupcake shop will be leading our cupcake challenge!
• Make cocktails with flair bartenders!
• Vote for the most impressive appetizer and entrée!
• Decorate your own SWEET! cupcake with 3-time Cupcake Wars winner Hollis Wilder!
Pantry to Plate: A Chef’s Challenge is a unique dining event that will test well-known chefs in Central Florida to prepare a gourmet four-course dinner by using ingredients found solely from JFS Orlando’s Pearlman Emergency Food Pantry.
Emceed by Celebrity Chef Cat Cora, the participating chefs will be judged on taste, presentation, and creativity. Our panel of celebrity judges won’t determine all the winners, a second award will be presented to the chef who receives the most votes from YOU, the event attendees.
It’s all about giving back at this flavorful event. All proceeds from Pantry to Plate will go to support the mission of JFS Orlando and the many services offered to the community.
We have celebrity judges: Scott McKenzie from Mix 105.1, Heather McPhearson from the Orlando Sentinel and Mark Baratelli from the foodie blog TheDailyCity.com and creator of the Food Truck Bazaar!
The Food Network meets Orlando. Let’s eat!
When: Thursday, September 18, 2014 Cocktails & BB King’s Blues Club’s All Star Band 6 p.m. / Dinner: 7 p.m. – 9 p.m
Orlando finally has a Shake Shack to call its own – the New York based burger joint created by legendary restauranteur Danny Meyer will open this Wednesday July 30th 2014 at 119 North Orlando Avenue at the intersection of West Morse Boulevard in the Orlando suburb of Winter Park. Locals may know it as the “Trader Joe’s Plaza,” familiar with the parking issues that already exacerbate the trip to the area.
But despite the parking issues, the trip is so worth it, and here is why:
1. The Original Shackburger – Ok, maybe this might not be so surprising, but this juicy, flavorful burger is one of the best in town in a very crowded field, and despite its small stature, the burger packs a lot of satisfying punch. As a burger traditionalist, nothing beats a good quality burger patty topped with cheese, tomato, and lettuce. The bun is a bit soft for me, but altogether the burger is definitely a heavy hitter among the many burger contenders in Central Florida. Note, the fries here are the crinkle cut, rather than hand cut fries available else where. They tasted fresh and crispy.
ShackBurger – Cheeseburger topped with lettuce, tomato and ShackSauce
2. The SmokeStack Burger – Spicy bacon? yes please – The SmokeShack is a Cheeseburger topped with all-natural applewood smoked bacon, slightly sweet and surprisingly spicy chopped cherry pepper and ShackSauce.
SmokeShack – Cheeseburger topped with all-natural applewood smoked bacon, chopped cherry pepper and ShackSauce
3. Something really delicious for our vegetarian friends – the ‘Shroom Burger – no, Shake Shack isn’t serving up those frozen soy tofu burgers you see at all the other burger joints. This ‘Shroom burger is house fried battered portobello mushroom filled with oozing, melted muenster and cheddar cheeses, topped with lettuce, tomato and ShackSauce – it pleasantly holds its own on the menu and is definitely a highlight amid the meatier burger menu.
‘Shroom burger is house fried battered portobello mushroom filled with oozing, melted muenster and cheddar cheeses, topped with lettuce, tomato and ShackSauce
4. A Local Flair with Audubon Park’s P is for Pie Bake Shop in their “Concretes” – Little known fact about this Winter Park location of Shake Shack – they are using local Audubon Park bake shop P is for Pie’s Key Lime Pie for their Key Lime Pie Oh My Concrete vanilla custard dessert – a very nice local touch. See the full menu here
Another sweet local touch – Shake Shack in Winter Park will also donate 5% of sales from the Winter’s Wonderland concrete to the local non-profit BASE Camp Children’s Cancer Foundation, a local non-profit that provides year-round support for children and families in Orlando and Central Florida who are facing cancer and other hematological illnesses.
5. Stunning Hidden Lake Views at Shake Shack in Winter Park – It’s not just for the particularly good burgers – juicy, flavorful, tender on a soft bread bun – but also a great reason to visit is to see the stunning sunset views over Lake Killarney. Really lovely, beautiful place to have a burger and a shake or a “concrete” frozen custard ice cream, and kick back and relax in Central Florida.
Bonus: you can even play ping pong back here on the Shake Shack branded table tennis area while you enjoy your burgers and shakes in the patio on Lake Killarney. PRESS RELEASE: SHAKE SHACK TO OPEN FIRST-EVER ORLANDO, FLORIDA, LOCATION ON WEDNESDAY, JULY 30TH
Beloved Burger, Hot Dog and Frozen Custard Stand Parks it in Winter Park
NEW YORK, NY – July 29, 2014 – It’s a Shack world after all! Danny Meyer’s Union Square Hospitality Group (USHG) is proud to announce it will open its fourth Shake Shack® in Florida on Wednesday, July 30th, at 11:00AM.
The newest addition to the Shack family is located at 119 North Orlando Avenue at the intersection of West Morse Boulevard in the Orlando suburb of Winter Park.
Established in 2004 in New York City’s Madison Square Park, Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers, griddled-crisp flat-top dogs, fresh-made frozen custard, craft beer and wine, and much more. A fun and lively community gathering spot with widespread appeal, over the past decade Shake Shack has earned a cult-like following in Florida and around the world.
“We opened our first Florida Shake Shack in Miami Beach four years ago. We’ve had our eye on Central Florida for some time, and we’re thrilled to finally be a part of this community and further our commitment to the state,” said Shake Shack CEO Randy Garutti. “Being located alongside Lake Killarney is ideal, and we look forward to having locals and visitors alike join us for a ShackBurger on our outdoor patio space complete with fire pit, lounge chairs, and even a ping-pong table.”
Like its Sunshine State predecessors in Miami Beach, Coral Gables and Boca Raton, Winter Park’s menu will feature all the Shake Shack classics, plus a selection of delectable frozen custard concretes to satisfy those sweet tooth cravings.
Exclusive to the Winter Park Shack is Winter’s Wonderland (vanilla frozen custard, marshmallow sauce and crispy crunchies). A long-time fan favorite that originated at Shake Shack’s flagship location in NYC will also be offered, the Shack Attack® (chocolate frozen custard, fudge sauce, chocolate truffle cookie dough and Mast Brothers Shake Shack dark chocolate chunks, topped with chocolate sprinkles). Last but certainly not least, is a beloved classic from the Miami Beach Shack that will now be served in Winter Park as well, the Key Lime Pie Oh My (vanilla frozen custard blended with a slice of key lime pie from Orlando’s own P is for Pie Bake Shop).
As part of its community outreach efforts and mission to Stand for Something Good®, the Winter Park Shake Shack will donate 5% of sales from the Winter’s Wonderland concrete to BASE Camp Children’s Cancer Foundation, a local non-profit that provides year-round support for children and families in Orlando and Central Florida who are facing cancer and other hematological illnesses. Learn more at www.basecamp.org.
In keeping with Shake Shack’s eco-friendly mindset and commitment to green architecture, the interior walls of the Winter Park Shack are clad in once lost century-old lumber that was recently salvaged from Northern Florida’s Suwannee River. The Shack also features energy-efficient kitchen equipment and lighting. Chairs and booths are made from lumber certified by the Forest Stewardship Council, and tabletops are made from reclaimed bowling alley lanes. To keep guests virtually connected, free Wi-Fi is available.
For more information, including a list of all current Shake Shack locations, please visit www.shakeshack.com.
Chicken Dog – Shake Shack chicken, apple and sage sausage
McKnight’s Soul Food has closed its location on 595 West Church Street, according to reports. The soul food restaurant known for their smothered pork chops and recently posted on its twitter page that it would be re-locating to another location, though that message has now since been deleted. A phone call to their restaurant this morning was made and the number was found to be no longer in service. No notice has been posted on their website or facebook at the time of this writing.
Founded by 30 year old entrepreneur William McKnight, the restaurant is the third restaurant to take over in the same location on Church Street near the Amway Center. It follows the same fate of the 25 year old Johnson’s Diner who moved there in 2006 and briefly Fish N Loaves in 2011. Other soul food favorites that have closed in other areas of town include Mama Nem’s and Lowe’s Good Eaton. Local resident Jibreel Ali says, “It really bothers me to see them gone! Young, vibrant and the food was great!”
Mr. McKnight and Commissioner Tiffany Moore Russell and Roberta Walton – Courtesy of their Facebook page
We hope that Mr. Mcknight will be able to reopen in his new location soon.
Smothered Pork chops at McKnight’s
Until then, those looking for great soul food in Orlando can visit and support locally –
Chef Eddie’s Restaurant
3214 Orange Center Boulevard, Orlando, FL 32805
Takeout location – 971 North Goldenrod Road Orlando, FL 32807 http://www.chefeddies.com/
An exclusive preview of a luxurious lakeside resort within the gates of Walt Disney World Resort surrounded by beautiful gardens and emerald golf greens.
Located on Disney property, the Four Seasons Resort Orlando encompasses 26 acres with an 18-hole golf course, 5-acre Explorer Island water park/recreation area, and five restaurants with innovative dining options. Four Seasons Resort Orlando officially opens to the public on August 3.
Now this..is what you call a grand entrance.
PRESS RE LEASE
Chef Fabrizio Schenardi has joined the opening team of Four Seasons Resort Orlando at Walt Disney World® Resort as Executive Chef. Schenardi will oversee the culinary operations for the Resort’s five on-property restaurants, plus in-room dining and catering culinary operations.
Schenardi has worked for the Pelagia Trattoria at Tampa Hotel International Plaza; the St. Regis Monarch Beach Resort and Spa in Dana Point, California; Beverly Wilshire, A Four Seasons Hotel, in Los Angeles, California; and numerous other fine properties around the world.
Schenardi is from Rivoli, Italy, and speaks English, Italian, French and Spanish. His expertise is in Italian and Mediterranean cuisine. He received his Culinary Arts Diploma from the Istituto Alberghiero Ravizza in Torino, Italy.
Dining Concepts
Four Seasons Resort Orlando at Walt Disney World Resort will offer a variety of dining concepts, available to both Resort guests and local Orlando area residents. From a swanky rooftop steakhouse concept to a lakeside Southern rotisserie grill and an Italian pizza and pasta family style restaurant, there is something for everyone.
Capa
A true highlight of the Resort will be Capa, the 17th-floor rooftop steakhouse and bar, featuring Spanish influenced cuisine in a romantic setting like no other. Capa’s diverse offerings range from freshly shucked oysters and Florida seafood to incredible small plates and expertly grilled cuts. An open kitchen and wood-burning grill allow diners to get close to the action, while those dining on the outdoor terrace enjoy views of the nightly fireworks. Capa, Spanish for a matador’s red cape, is decorated in black and white with bold hues of crimson accenting the space. An abstract painting conveying the movement of dust as it rises during the matador’s performance appears near the bar. Six traditional matador jackets flank the entrance to the private dining room, and a flowing red art installation travels across the ceiling, representing the flow of the matador’s cape. Capa, serving dinner only, will open in September 2014.
Ravello
Named for the Italian seaside town situated above the Amalfi coast, modern Italian cuisine is the specialty at Ravello, the all-day dining restaurant at Four Seasons. Breakfast offerings include an omelet station and traditional breakfast favourites. Dinner offers fresh pizza and bread from the wood-burning oven, regionally influenced Italian specialties, and the open kitchen’s pasta bar. Ravello will offer a “Goofy & Pals” Disney Character Breakfast on Thursdays and Saturdays, and select Tuesdays during peak school break periods.
Plancha
Whether taking a break from hitting the greens, or seeking a serene retreat, Plancha will delight with its fresh, bold flavour Cuban-American cuisine. Located at the Golf Clubhouse, Plancha – Cuban for grill – offers a picturesque lakeside setting. Signature dishes such as the Cubana sandwich, empanadas and chorizo burger offer an authentic taste of Cuba, and vibrant cocktails from the Mojito to the Hemingway Daiquiri are sure to please. Plancha will open in September 2014.
Lickety Split
For guests on the go, Lickety-Split provides delicious quick bites throughout the day. Café lattes and breakfast pastries, savoury quick bites, gelato and more will be offered at the colourful Lickety Split.
PB&G
Premium American barbecue dishes, fresh salads, frozen cocktails and mocktails, an extensive kids’ and teens’ menu with lots of healthy options: the Pool Bar & Grill offers a lively, fun and casual atmosphere. This smokehouse and rotisserie serves up pulled pork, rotisserie chicken, smoked brisket and house-made hot dogs and burgers with plenty of Southern charm. Brightly painted picnic tables, teak floorboards, and whimsical lighting elements such as lanterns and stringed lights give the space a fun vibe.
Introducing: Luxury Meets Magic
Breathtaking lake view with good sunset photo opportunities..Ravello BarRavello Bar – THE place to connect, people-watch and indulge.Ravello Restaurant – Modern Italian cuisineSo much attention to detail!Ravello Restaurant BarRavello Restaurant – live-action “show kitchen”Ravello Restaurant – Seared Tuna on Eggplant CaponataRavello Restaurant – Executive Chef Fabrizio Schenardi’s Signature Ravioli {DELICIOUS}The Oasis – Adults-only poolPB&G {Pool Bar & Grill} – Smokehouse and rotisserie poolside restaurantAbsolut Peach Iced TeaAbsolut Peach Iced TeaRotisserie Chicken, Brisket & Fried OysterStuffed “Deviled” Eggs with CaviarLickety-Split LoungeCoffeeTerra Sana – Medium Roast 100% OrganicChocolate Cake{Chocolate Cake} One of my favorite bites!Key Lime Pie
Brought to you by the founders of Fork In The Road, Chef Bryce Baluff and Nelson Hom, the recently opened Southern Moon Smokehouse on Curry Ford Road brings classic barbecue like pulled chicken, smoked beef brisket and ribs with home made sauces to the Conway neighborhood. The location was most recently home to Holy Smokes Barbecue restaurant.
I recently visited with our friend Chris Roberts of EatLocalOrlando.com, and left mostly impressed, especially with the house smoked ribs and the house made sauces. The service was excellent as well – our server was knowledgeable and friendly throughout the meal.
You can pick from the “meaty” menu items such as smoked St. Louis style ribs, pulled chicken, pork shoulder, sliced brisket, pork belly, beef short ribs, and for our vegetarian friends, pulled/chopped jack fruit. The sides range from the typical favorites like mac and cheese (really good), baked beans, braised greens, slaw, fried green tomatoes, and more.
They just opened so there are still a few things to be completed – the brewery next door, for one, is still under major construction.
Menus are not printed, but rather they are written on the large chalkboards on the walls at Southern Moon, making you have to turn your head awkwardly around to look at the menu to order depending on where you are seated. The prices for the menu items, particularly the sides, seem to be a bit high above the norm for the working class neighborhood area. It would be nice to have a combination option where you could pick a meat and a side or two for under $10.00. Or maybe have half-portion prices for the sides for those who don’t want to share with their dining companions.
The housemade sauces makes everything at Southern Moon Smokehouse standout – ranging from a smokey Texas style, Kansas City sauce, Alabama White sauce, Carolina Gold Mustard sauce, and a spicy barbecue.
Overall, my favorites were the St. Louis ribs and the mac and cheese. I thought the breading on the Fried Green Tomatoes, although different, was a bit too dry for me. The pork shoulder and beef brisket were similarly a bit too dry, but improved with a little dabbling with the house made sauces.
I will return again soon to try more dishes as I do believe there is great potential for Southern Moon to rise and shine.
Menu at Southern MoonHouse made Cream Soda – refreshing, delightfulSouthern Moon’s buffalo wings with buttermilk ranch – enjoyable, although not too distinctive. Would be nicer if they were smoked!St. Louis Ribs, Pork Shoulder and Brisket – the ribs were fall off the bone tender and smokeyMac & Cheese – delicious, would be even better if the sauce was a little thickerPork Shoulder and Beef Brisket – I think I enjoyed the brisket the leastSt. Louis RibsFried Green Tomatoes – the batter was interesting, but needed something…Chris Roberts of Eat Local OrlandoExpansive Bar area to the left of the restaurant’s main dining area
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. All proceeds raised benefit Share Our Strength’s efforts to eradicate childhood hunger. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
To celebrate their 25th year, Food Network Star Melissa d’Arabian will be joining us as a special guest! Host of the Food Network show Ten Dollar Dinners, D’Arabian has been a longtime advocate of childhood nutrition and hunger relief efforts through her ongoing support of Share Our Strength, a national nonprofit committed to ending childhood hunger in America by connecting children with nutritious food through innovative culinary fundraising events.
WHEN:
Saturday, August 9, 2014
6:45 p.m. – 10:00 p.m.
WHERE:
Orlando World Center Marriott 8701 World Center Dr., Orlando
Beneficiaries: Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida
Emcee: Paco from 1059 Sunny FM & CJ from Mix 105.1.
Special Guest: Melissa d’Arabian. Food Network star and host of Ten Dollar Dinners.
Honorary Chair: Helen Donegan, VP of Community Relations at University of Central Florida.
Power connector Helen Donegan, Vice President of Community Relations at the University of Central Florida, is Honorary Chair of this year’s Taste of the Nation Orlando. Listed over the years as one of Orlando’s 50 most powerful people in Orlando Magazine, Donegan is recognized among the area’s most well-networked citizens thanks to her past and present contributions to scores of civic and professional organizations. When she’s not planning events and executing programs for UCF, she is using her influence and status to support education, social services, health and arts, and provide valuable networking opportunities to local businesswomen. We are honored to have Helen Donegan use her energy, enthusiasm and influence to draw attention to Taste of the Nation’s legacy of combating childhood hunger.
PARTICIPATING RESTAURANTS
Bahama Breeze
BB Kings Blues Club
Bosphorous Turkish Cuisine
Cafe Tu Tu Tango
Capa at Four Seasons Resort Orlando
The Capital Grille
Captain’s Grille @ Disney’s Yacht Club Resort
Cress Restaurant
Crimson Tavern at Orlando Airport Marriott
Cuisiniers Catering
Eddie V’s Prime Seafood
Emeril’s Orlando
Emeril’s Tchoup Chop
Empress Sissi Cake & Pastry Specialties
FreshPoint
Journeys Catering
JW Marriott Orlando – Grande Lakes
K Restaurant and Wine Bar
Kobe Japanese Steakhouse
LongHorn Steakhouse
Marlow’s Tavern
Pirate Chefs of Central Florida sponsored by Nestlé Professional
Orlando World Center Marriott
Red Wing Restaurant
Renaissance Orlando at SeaWorld
SeaWorld Orlando
Second Harvest Food Bank Culinary Training Program
Soco Southern Contemporary Cuisine
Rosen Shingle Creek Resort, A Land Remembered Restaurant
Rosen Shingle Creek Resort, Cala Bella Restaurant
Sushi Pop Restaurant
Taverna Opa
Three2OH
T-Rex Orlando at Downtown Disney
Seasons 52 just got sweeter with the addition of new Mini Indulgence desserts, including Chocolate Peanut Butter Torte, Belgian Chocolate S’More and Fresh Blueberries & Lemon Curd.
Seasons 52, the fresh grill and wine bar restaurant, just got a little sweeter with the introduction of new Mini Indulgence desserts, including a range of permanent and seasonal offerings. The new selection of mini desserts includes Chocolate Peanut Butter Torte, Belgian Chocolate S’more and Blueberries & Lemon Curd, as well as seasonal flavors including Toasted Almond Amaretto Crunch, Butterscotch Budino with Salted Caramel and Bing Cherry Crème Brulee. Seasons 52 will offer nine different Mini Indulgence options with a changing selection so guests can always discover something new.
The decadent Chocolate Peanut Butter Torte begins with chocolate cake baked in-house. The rich cake is layered with chocolate sauce, peanut butter mousse and chocolate peanut crunch, then garnished with a tuile – a housemade peanut crisp.The Belgian Chocolate S’More is Seasons 52’s take on the classic campfire treat. This new Mini Indulgence features chocolate cake layered with chocolate mousse and chocolate chips, then topped with a toasted marshmallow and a chocolate dipped graham cracker.The new Fresh Blueberries & Lemon Curd mini features vibrant, creamy lemon curd slow-cooked in-house at Seasons 52. The curd is mixed with blueberries, topped with whipped cream, and finished with a sprig of Chervil.
Seasons 52 has always offered a selection of classic dessert flavors in smaller portions, using top quality ingredients, to provide the perfect ending to each dining experience. From slow-cooked custards and cinnamon honey candied pecans to hand-whipped meringues toasted to order, all mini indulgences feature exceptional ingredients and are prepared fresh daily in-house.
“Our minis are the perfect finish to a meal and they let our guests try different decadent flavors each visit,” said Chef Clifford Pleau, Executive Chef for Seasons52. “We’re featuring updates to classic favorites with gourmet touches like black lava salt, Ghirardelli chocolate and candied carrots.”
Seasons 52 will also introduce new flavors that will change seasonally, such as:
Butterscotch Budino with Salted Caramel – a rich butterscotch custard topped with caramel, finished with Hawaiian black sea salt and a dollop of sour cream
Toasted Almond Amaretto Crunch – almond cake soaked in Amaretto DiSaronno, layered with glazed Marcona almonds, vanilla mousse and a pipette of amaretto Bing Cherry Crème Brulee – Bing cherry compote topped with housemade vanilla custard cream and a bruleed crisp sugar top
Other popular selections you will find on the menu include:
Pecan Pie with Vanilla Bean Mousse and a cinnamon honey-glazed pecan
Carrot Cake with Cinnamon Honey with cream cheese icing and a candied carrot garnish
Key Lime Pie with toasted meringue and a double layered graham cracker crust.
Raspberry Chocolate Chip Cannoli with a cinnamon cannoli shell
Mocha macchiato with chocolate cake, caramel sauce and whipped cream.
The full assortment of mini indulgences is available now at Seasons 52. For more information, please visit Seasons52.com
Chilled Lobster and Shrimp Roll with trio of sauces (tomatillo salsa, creamy coconut lemongrass, and sweet Thai chili)
Shrimp Cavatappi Pasta broccolini, roasted Roma tomatoes, mushrooms, fire-roasted peppers, tomato-herb broth
For 27 years, The Peabody Orlando hotel was connected to the Orange County Convention Center on International Drive. In late 2010, a $450 million renovation of the hotel added a 32-story wing that doubled the number of rooms and an expansion tower that stands as the second tallest building in Orlando (behind the SunTrust tower in Downtown Orlando).
On October, 1 2013, The Peabody Orlando was sold to Hyatt Hotels and renamed Hyatt Regency Orlando.
With the change to Hyatt Regency, the Peabody’s trademarked Capriccio Grill was transformed into Fiorenzo Italian Steakhouse, with a new menu and a new chef de cuisine.
Fiorenzo, which means blossoming or flourishing in Italian, brings together the flavors an authentic Italian restaurant in Orlando and the tradition of a great American steak house. The restaurant is elegantly decorated, with dark black marble table tops and champagne gold touches accenting the dining room, and an open kitchen with a pizza oven operating to full capacity. The black and gold give it an almost Gatsby-esque feel, dapper for a hotel restaurant, a little old fashioned yet modern at the same time.
Looking inside, decor, at the Fiorenzo Italian Steakhouse at the Hyatt Regency Orlando
Chef Jimmy Stafford, the new Chef de Cuisine at Fiorenzo, has been a part of Hyatt Hotels Food and Beverage team for the past nine years. A graduate of Hyatt’s Culinary Training Program, Stafford has served as a chef at Manchester Grand Hyatt in San Diego, Calif., Chef de Cuisine at Grand Hyatt Kauai Resort and Spa, and Sous Chef for Andaz Wall Street in New York, N.Y.
Chef Stafford has created Fiorenzo’s brand new menu with his own creative twist, featuring signature dishes such as chocolate papardelle, 20oz prime bone-in rib eye, and bison carpaccio.
Chef de Cuisine Jimmy Stafford carving out slices of cured Spanish Iberico ham in the Fiorenzo kitchen
The new menu is composed of prime steaks, seafood entrees, creative pizza and pasta dishes, as well as select wines from an extensive wine cellar.
Our waiter, a Mr. Gokhan, is the definition of great service, offering helpful suggestions and checking up on our dining experience throughout the evening, making sure our drinks were full without being too intrusive. He actually had quite a resume as well, having worked as a head waiter on the Royal Caribbean cruiseline.
We started our dinner with the bison carpaccio and the endive and watercress salad.
Carpaccio is the Italian dish consisting of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and seasoned with lemon, or vinegar, olive oil, salt and ground pepper. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.
The Bison Carpaccio here at Fiorenzo, like many of the dishes crafted by Chef Stafford and his team, are no less a work of art – beautifully red, thinly sliced cuts of bison drizzled with tangy, sweet juniper lemon vinaigrette and topped with a dollop of house-made cucumber yogurt, crispy julienned strips of green apple, kohlrabi cabbage, and fresh horseradish. The bison itself is delightfully refreshing and reminded me a lot of tuna, not too gamey but distinctly different from beef. I also enjoyed the crunchy texture of the green apple when eaten together with the tender bison slices.
My dining partner similarly enjoyed her endive & watercress salad, a refreshingly creative and unique combination of endive, watercress, golden delicious apple slices, watermelon, feta cheese, and candied pistachios all topped with a sweet pistachio dressing. The salad was at once sweet and tart with the combination of apple and watermelon fruit, and also savory with the nutty pistachios. I would definitely call this one of the best salad dishes here in Orlando today and enjoyed it even more than the bison carpaccio.
ENDIVE & WATERCRESS SALAD Golden Delicious Apple, Watermelon, Feta Cheese, Candied Pistachios and Pistachio Dressing – $14
Fiorenzo also has a nice selection of cheese and cured meat plates. The cheeses range from Smoked Scamorza, to Gorgonzola Picante, Truffled Pecorino, and Burrata alla Panna while the cured meats include Finocchiona, Bresaola, Wild Boar Salami, and Jamon Iberico.
CHEESE & CURED MEATS – Served with Condiments & Crostini Cheese: Smoked Scamorza, Gorgonzola Picante, Truffled Pecorino, Burrata alla Panna Cured Meats: Finocchiona, Bresaola, Wild Boar Salami, Jamon Iberico
One of the strongest points at Fiorenzo is their list of house made specialty pasta dishes unlike any others found in Orlando. Take the Vesuvio pasta dish, a fabulous dish made with vesuvio pasta served with a Butternut Squash sauce base and topped with fresh sauteed spinach, sweet pear, shaved ricotta salata cheese, and roasted pine nuts. These curvy, spirally, squiggly pasta are shaped to resemble Mount Vesuvius, the famed Italian volcanic mountain, and its sea-shell like shape helps scoop in the delicious butternut squash sauce. The dish really makes Fiorenzo an exciting stand out among all the other Italian restaurants out there.
VESUVIO PASTA – Butternut Squash, Spinach, Fresh Pear, Ricotta Salata, Roasted Pine Nuts – $12/$22
RISOTTO OF THE DAY – Local Corn Risotto
My dining partner thoroughly enjoyed her grilled branzino, a European seabass fish, served with roasted cauliflower, parsnip puree, and cured orange salmoriglio, while I chose the more traditional, but no less impressive, 20 ounce prime bone in ribeye steak, grilled to perfection to a requested medium rare.
We did not get a chance to try the pizzas at Fiorenzo, but the selection looked great and from where we were sitting, we could see the chefs preparing the pizza orders for other patrons at the restaurant that evening, hot and fresh out of the oven.
Chocolate Molten lava cake dessert at FiorenzoMango fruit sorbet with blackberries
Fiorenzo Italian Steakhouse’s private room accommodates 50-100 people and the main dining room accommodates up to 200. Each month, Fiorenzo also hosts a wine dinner with a four-course menu. My dining partner and I were so impressed that we can not wait to return, especially with a group of our friends for a special occasion.
Patrons of Fiorenzo Italian Steakhouse enjoy complimentary valet parking (valid for visits 4 hours and less). Serving dinner daily from 6p – 10p. To make a reservation call 407-345-4570 or click here.
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.
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.
Noted Chef Norman Van Aken, known as the founding father of New World Cuisine and featured chef at award-winning Norman’s at the Ritz-Carlton Grande Lakes in Orlando was on hand to start off the historic event.
Chef Norman Van Aken of Norman’s Orlando signs the GoFLA Manifesto
Chef Hari Pulapaka of Cress’ Barefoot Farmer Okra with Gobi Manchurian stuffing and smoked onion-soubise
Mini Pasture Prime Beef Patty by Chef Bram Fowler of Journeys Catering
Lake Meadow Naturals deviled eggs from Chef Kathleen Blake’s The Rusty Spoon
Chef Tim Keating of The Flying Fish Cafe – Florida Rock Shrimp Ceviche
Chef Tim Keating, Chef Greg Ritchie, and Chef Scott Hunnel
Smoked Pork Rillettes from Siro’s Italian Kitchen
Chef Lexi Gawlak of Siro’s Italian Kitchen at Marriott World Center with Chefs James and Julie Petrakis of the Ravenous Pig and Chef Norman Van Aken
Edgar Massoni of Orlando Meats Company
James Beard Award nominated Chef Tim Keating of The Flying Fish Cafe
Chef Scott Hunnel of Victoria and Albert’s
ENDIVE & WATERCRESS SALAD
CHEESE & CURED MEATS – Served with Condiments & Crostini
