ABC’s The Chew features EPCOT Food and Wine Fest with local foodie couple on Thurs. October 9th, 2014 at 1PM EST
ABC’s The Chew was in town yesterday filming an episode on the Epcot International Food and Wine Festival. They chose a local foodie couple to interview about the festival and they chose myself and my wife!
The video was of the chocolate boot camp and of us walking around the festival talking about our favorite foodie things about Food and Wine.
“ABC’s The Chew celebrates and explores life through food, with a group of dynamic, engaging, fun, relatable co-hosts who serve up everything to do with food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun. It is broadcast live, weekdays, from New York City. The Chew stars restauranteur and chef Mario Batali, Michael Symon of Iron Chef America, Carla Hall of Bravo’s Top Chef, Clinton Kelly the style host of the TLC series What Not to Wear, and Daphne Oz, healthy living and resident practical tipster. ”
The show with the segment with us on EPCOT International Food and Wine will air this THURSDAY, OCTOBER 9th, 2014, at 1PM EST on ABC – so set your DVRs now!
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Restaurant Openings in Orlando
Royal Indian Cuisine on State Road 436 in Casselberry
1410 State Rd 436
Casselberry, FL 32707
http://www.royalindianorlando.com/
Lunch buffet daily $9.95, closed Mondays, Dinner 5pm – close
More info at EatlocalOrlando.com
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Events
Jack in the Park Brings Together Central Florida’s Most Popular Restaurants to benefit Special Olympics Florida
WHAT Guests at Jack in the Park will sample fabulous food, desserts and beverages from nearly 20 of Central Florida’s most raved-about restaurants. Jack in the Park is open to the public and benefits Special Olympics Florida.
WHEN Saturday, October 25th, 2014
7 p.m. to 11 p.m.
WHERE Winter Park Civic Center
1050 W Morse Blvd
Winter Park, FL 32789
INFO In its eighth year, Jack in the Park combines fabulous food from great local restaurants with plenty of spirits, lively local musical entertainment, raffles, auctions and our signature blackjack tournament, all to create an atmosphere that is unmatched in Central Florida’s philanthropy scene.
Treat yourself to a variety of dishes from Brio Tuscan Grille, Carmel Café & Wine Bar, Christner’s Prime Steak & Lobster, Fultons, Kryspy Kreme, Luma, mi Tomatina, Mingos, Mitchell’s, Orlando Chili Cookoff, Prato, Portabello and more.
To learn more about this amazing event, including photos from past events and sponsorship and volunteer opportunities, visit us online.
Web: www.specialolympicsflorida.org/JACK
Facebook: www.facebook.com/jackinthepark
ATTENDING For a suggested donation of $100, you will receive entry into the party including food, drink, and the Blackjack Tournament.
Participating Restaurants
American Q
Avenue Gastrobar
BB Kings
Brio Tuscan Grille
Carmel Café & Wine Bar
Christner’s Prime Steak & Lobster
Cuba Libre
Hamiltons Kitchen
KASA Restaurant & Bar
Krispy Kreme
Mingos
Mingos Healthy Lifestyle Cuisine
Mitchell’s Fish Market
Orlando Chili Cook Off
Pi Hole Pizza
The Tap Room at Dubsdread
Tony Roma’s Fire & Grill Lounge
Lolailo “The Original”
K Restaurant
The Beacham
PRE-PARTY ON WED OCTOBER 8TH
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WALT DISNEY WORLD SWAN AND DOLPHIN FOOD & WINE CLASSIC RETURNS October 31 – November 1
Tweet: 40 food/wine stations, @ChefToddEnglish, beer garden & live music headline @swandolphin culinary event www.swandolphinfoodandwineclassic.com
The Walt Disney World Swan and Dolphin Food & Wine Classic returns for the fifth year to the Epcot Resort Area hotel October 31 – November 1, featuring more than 40 food and wine stations; 10 food and wine seminars and the opportunity to meet the masters behind the culinary magic.
The two-night event offers an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirits sampling from around the globe.
The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions. And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.
“We’re excited about the fifth annual Swan and Dolphin Food & Wine Classic,” said the hotel’s Director of Food & Beverage, Tony Porcellini. “This year, we’ll present even more intriguing wine selections from around the globe; showcase our culinary creativity with exciting new dishes; expand on our seminar offerings, and introduce a beer garden! Our goal is to make this event bigger and better each year and have fun doing it!”
New to the event this year are:
· A beer garden, featuring a variety of local and seasonal brews from around the world, alongside homemade bar snacks made by the hotel’s culinary experts. An upgraded ticket option provides guests access to the beer garden.
· The Cheese Course seminar, which pays homage to fromage with a unique look at the art of wine and cheese pairing.
· The Fine Art of Sushi and Sake seminar, which will teach guests how to identify quality sushi and sake flavor profiles and pair the two.
· A hands-on Caipirinha seminar, where guests will learn both the traditional recipe and try some unique twists to this ever-popular Brazilian cocktail.
· Tequila University, offering an in-depth look at tequila, its different styles, the artisans who make it and the secrets to making the perfect margarita.
Returning seminars include: pasta-making, Italian wines, modern mixology, beer, wine-blending and champagne. All seminars require separate tickets in addition to the causeway tickets, and space is limited.
To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.
Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.
When: Friday, October 31, and Saturday, November 1
5:30–9 p.m. (for seminar schedule, check www.SwanDolphinFoodandWineClassic.com)
Ticket Information: – One and two-night packages, including tickets to the outdoor festival for two and overnight accommodations, are available starting at $315 per night
– Advance purchase event-only tickets are available for $95 per person, including taxes and include unlimited food and beverage samples on the causeway
-Upgraded tickets that include the beer garden are $115 per person, including taxes
– Beverage seminars are $45 per person, per class including taxes
– Pasta making and pairing seminars are $60 per person including taxes
– For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500
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Fresh from the Field benefiting Cystic Fibrosis Foundation
Event Location:
Lake Meadow Naturals Farm
10000 Mark Adam Road Ocoee, Florida 34761
http://www.lakemeadownaturals.com
Event Time:
5:30 p.m. to 8:30 p.m.
Exclusive VIP event from 4:30 p.m. to 5:30 p.m.
Ticket Prices:
General Admission: $175.00 ($115.00 is tax-deductible)
VIP Admission: $200.00 ($120.00 is tax-deductible).
Sponsorship Opportunities are available
For more information please contact:
Lisa Murphy
(407) 256-3884
Lmmurphy@cff.org
More information here
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Drink Pink This October at Ravello at Four Seasons Resort Orlando
In celebration of Breast Cancer Awareness Month, Four Seasons Resort Orlando at Walt Disney World Resort is joining many Four Seasons properties across the globe in a “Pink Lady” cocktail promotion. A special pink drink will be offered at Ravello Bar and Ravello restaurant, with a portion of sales from every cocktail sold in the month of October benefitting the Compassionate Hands and Hearts organization, an Orlando-based charity that provides assistance to patients undergoing treatment for breast cancer.
The cocktail, called “The Pink Masquerade,” is sold for $14. A delicious, refreshing pink cocktail, the Luxardo and Creme de Cassis, a black currant liqueur, provide ample fruit flavor, while acidity from lemon juice balances out the sweetness. Enjoy The Pink Masquerade with appetizers in Ravello Bar or with dinner in Ravello, while supporting the Compassionate Hands and Hearts Foundation.
Guests are encouraged to follow the campaign on social media with the hashtag #PinkTank and to interact with @FSOrlando with the hashtag #FSThinkPink and #PinkTank.
To make The Pink Masquerade at home, enjoy the recipe, compliments of Ravello mixologists.
The Pink Masquerade
1.75 oz Hangar One Vodka
.5 oz Briottet Creme de Cassis
.5 oz lemon juice
.25 oz Luxardo Maraschino Cherry Liqueur
.25 oz Simple Syrup
Shake all ingredients and double strain into a coupe. Garnish with a lemon twist.
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Four Seasons Food Truck Kicks Off Tour Down America’s East Coast
Chefs from Boston to Miami Showcase Street-Food Menus on Second Annual Journey
Four Seasons Hotels and Resorts launches its second Food Truck tour, making stops in nine cities as it travels down the Eastern Seaboard of the US from Boston to Miami. In each destination, the local Four Seasons culinary team will play host on the truck, serving up exclusive menus and culinary experiences to the local community and hotel guests, ranging from intimate farm dinners to charity events in partnership with local universities.
“After a great run down the West Coast last year, we are thrilled to kick off our East Coast tour,” said Guy Rigby, Vice President of Food and Beverage, Americas. “The food truck concept allows us to pair our commitment to innovation and quality with a dynamic setting that provides Four Seasons chefs an opportunity to share their creativity, craft and passion for food with the local community.”
Street-food menus created by local Four Seasons chefs will vary from city to city, and dishes range from classic regional specialties to chefs’ innovative creations. Lobster Rolls headline the menu in Boston, while Pastrami Sliders in New York City celebrate the traditional deli sandwich. Farther south, Four Seasons Hotel Atlanta team will offer a variety of Southern-inspired summer favourites such as a Boiled P-Nuts, a Savannah Crab Cake Sandwich with Old Bay Remoulade, and Pumpkin Moon Pies. All items are priced at USD 10.00 and under.
Beyond providing diverse culinary experiences, the Food Truck is a charitable endeavour. A portion of Food Truck revenue from each participating hotel will be donated to a local charity in each market. Charitable causes include breast cancer awareness, foster care, education, and paediatric oncology research.
The complete schedule of 2014 tour dates is as follows:
September 15-20: Boston, MA
September 22-27: Philadelphia, PA
September 29 – October 4: New York, NY
October 6-11: Baltimore, MD
October 13-18: Washington, DC
October 20-25: Atlanta, GA
October 27-28: Orlando, FL
October 30 – November 4: Palm Beach, FL
November 6-11: Miami, FL
In addition to the savory delights available on the road, participating hotels are spotlighting unique beverage creations from the following brands: Bacardi Superior Rum, BOMBAY SAPPHIRE® Gin, Cointreau Orange Liqueur, elit by Stolichnaya, The Macallan Scotch Whisky, Patrón Tequila, and Cambria Estate Winery Katherine’s Vineyard Chardonnay. Additional supporters of the tour include evian/Badoit Waters, Red Bull Energy Drinks, Coca-Cola, Caffè Umbria Artisan Coffee Roaster, Rishi Organic Teas, FeverTree Beverages, PSAV, OpenTable, and IHS.
Follow the Four Seasons Food Truck on Taste by Four Seasons showcasing highlights from the nine featured destinations and street food–inspired recipes from Four Seasons chefs. For an interactive tour map and other delicious details, visit Four Seasons Magazine or follow the hashtag #FSFoodTruck on Twitter and Instagram.
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TAVERNA OPA ORLANDO CELEBRATES ITS LUCKY 7: OCTOBER 29
I-Drive Restaurant Hosts Haunted Casino Event Benefitting Give Kids The World
WHAT: Since opening in 2007, Taverna Opa Orlando, an award-winning restaurant on International Drive, has been celebrated for its interactive entertainment and signature Greek cuisine. Two days shy of Halloween on October 29 from 7-10 p.m., the husband-and-wife duo Katerina and Vassilis Coumbaros are set to host a charity-focused event, Lucky 7 Haunted Casino, in partnership with Where Orlando. For one-night-only the restaurant will transform into a “spooked” casino featuring live entertainment including a live magician show, a pumpkin carver and contortionists.
For a suggested $7 door donation, guests will receive tokens to revel in black jack and poker, among other casino games. The evening will highlight house favorites including Spanakopita, Chicken Kebobs and Hummus, paired with craft cocktails provided by Enlighten Grained Spirits and Winter Park Distilling Company.
All proceeds from Opa Orlando’s Lucky 7 Haunted Casino’s door donations and silent auction will benefit Give Kids The World, a non-profit organization dedicated to fulfilling the wishes of children and families with life-threatening illnesses.
WHEN: Wednesday, October 29, 2014 from 7 – 10 p.m.
RSVP: Guests must RSVP to eatgreek@opaorlando.com
COST: $7 suggested door donation to benefit Give Kids The World
PARKING: Pointe Orlando Garage
WHERE: Taverna Opa Orlando (Pointe Orlando)
9101 International Drive, Suite 2240
Orlando, FL 32819
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Norman’s at The Ritz-Carlton Orlando, Grande Lakes
to Host a Tribute to Charlie Trotter
WHAT: NORMAN’S is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs as well as culinary stations by Chef Norman and his team. Sommeliers will be pairing wines accordingly. The event will also feature a silent auction to benefit The Trotter Project.
WHEN: Saturday, December 13, 2014
7:00-10:00 pm
$200 plus tax and gratuity
WHERE: NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
4012 Central Florida Parkway, Orlando, FL 32837
Chef Norman Van Aken, NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
Chefs James and Julie Petrakis, The Ravenous Pig and Cask & Larder
Chef Hari Pulapaka, Cress Restaurant
Chef Greg Baker, The Refinery
Chef Scott Hunnell, Victoria & Albert’s
Chef Brandon McGlammery, Luma on Park and Prato
Chef Timothy Keating, Flying Fish Café
Chef Greg Richie, Cityfish Restaurant
Chef Ryan Vargas, Tchoup Chop
Chef John Rivers, 4 Rivers and The Coop
SPONSORS: NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes
Event Technology PSAV
Music by Heather Friedman
ABOUT THE
TROTTER PROJECT: The Trotter Project is an alumni-driven initiative that will be based in the landmark buildings in Chicago where Chef Charlie Trotter made culinary history. Our mission is to celebrate the lasting legacy of Chef Charlie Trotter through culinary and educational programs, services and events that foster professional and personal excellence, and create a sense of community among individuals dedicated to these principals.
On Saturday, December 13, 2014, NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes, is hosting an elegant reception to honor the late Charlie Trotter. The evening will feature hors d’oeuvres presented by renowned local chefs, as well as culinary stations by Chef Norman and his team. Sommeliers will be pairing wines accordingly. The event will also feature a silent auction to benefit The Trotter Project.
https://www.facebook.com/events/474367689366063/
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The Lakeland Center presents ROBERT IRVINE LIVE
Tickets go on sale October 17th at 9:30am
ROBERT IRVINE LIVE is a high energy, multimedia and multi-sensory theatrical experience. More than just a cooking demo, ROBERT IRVINE LIVE is an interactive show that provides multiple opportunities for audience participation while witnessing the challenging nature of the TV show, Dinner: Impossible, come to life right before your eyes. Multiple cameras setup on the stage provide a close-up view of the master at his craft. Brand new music and video content specifically produced for this show combine seamlessly with the cooking to provide an experience unlike any other. In each segment of the show Robert will face a new and unique culinary challenge.
Are you ready to experience the impossible?
*VIP ticket includes a pre-show private cooking seminar with Chef Irvine! Purchasers will receive detailed information regarding their VIP Experience approximately one week prior to performance date.
Special discounts for TastyChomps readers – tba!!
– See more at: http://www.thelakelandcenter.com/Events/RobertIrvine.aspx#sthash.41MeieYB.dpuf
Amuse-bouche: Mushroom Sausage, Fennel Confit on a Parmesan Cheese Cracker
Wisconsin Pride – A savory 4-year & 2-year Wisconsin cheddar cheese soufflé topped with crunchy roasted fava beans and pumpernickel croutons, paired with Domaine Ferret Pouilly-Fuissé, France 2012, an Old world Chardonnay with light oak that compliments the mild flavor of the cheddar.
The Pasta Explosion is one of my favorite dishes of all time – one of Bull and Bear’s signature dishes, it’s served with a special spoon to be eaten in one bite so that the full flavor explosion can be experienced. The pasta is a very delicate, homemade pasta filled with blended bellota pata negra ham; topped with beurre monté and aged reggiano parmesan cheese to pull the favors together. The dish is paired with Domaine de Triennes Rosé, France 2013, with aromas of strawberry and an olive finish; acidic enough to cut through the richness of the pata negra ham and reggiano parmesan in the pasta explosion.
Bull & Bear Fried Chicken takes over 12 hours to make. First, chicken breast is removed from 3-1/2 pound chicken with wing bone attached and skin intact, marinated in an alkaline brine for 12 hours and cooked sous-vide for 1-1/2 hours. The chicken is dredged in a buttermilk batter and topped with corn flake and corn meal then fried for 6 minutes; served with mashed potatoes and gravy made from foie gras, duck fat and demi-glace. The fried chicken is paired with L’Ecole Nº 41 Syrah, Walla Walla, Washington 2010, made with 80% Syrah 20% Grenache the light tannins lingering flavor of olive and cocoa contrast with the flavors of the fried chicken.
Tomahawk Ribeye is a 38 oz. bone-in rib-eye from 32-day dry aged Allen Brothers beef with an entire rib bone attached and carved tableside alongside a lighted candle made from beef tallow, paired with Hugh Hamilton, Jekyll & Hyde Shiraz 2009, Australia
Bull & Bear Frittes are crispy, delicious hand-cut Idaho potatoes soaked in malt vinegar and water then cooked in beef tallow; tossed in homemade garlic powder and served with garlic aioli and all natural ketchup. The frittes are so good they hardly need any aioli or ketchup for dipping.
Wilted Spinach, lightly sautéed in extra virgin olive oil, garlic, fleur de sel sea salt, and fresh lemon juice and Aged Gruyere Cheese Potato Gratin made with roasted fingerling potatoes with aged Gruyere cheese and topped with a toasted brioche with aged Gruyere and 4-year aged Wisconsin cheddar.
Crème Brûlée Flambée – Vanilla bean crème brûlée flambée with a hidden layer of dark chocolate crème on the bottom.
The Cigar – Organic Mexican chocolate ganache center; chocolate wafer outside; ash made from merengue and colored with squid ink.
The Napoleon – Puff pastry with black walnut pastry cream; black walnuts soaked in 12-year-old aged Zaya Rum from Trinidad; dried merengue and dried raspberries.
