Friday, July 25, 2025
Home Blog Page 85

Brunch with the Easter Bunny at BRAVO! Cucina Italiana Orlando

BRAVO! Cucina Italiana is a “polished casual,” affordable restaurant offering classic Italian food amongst the shadows of Roman ruins. The subtitle “Cucina Italiana” means Italian kitchen, in which all cooking is done in full view of the guest, creating the energy of a live theater.

BRAVO’s popular entrees include grilled steaks, chops, and made-to-order pizzas, pastas and house specialties, similar to an authentic ‘ristorante’ in Italy. BRAVO! is part of Columbus-based BRAVO I BRIO Restaurant Group. Founded in 1992, BRAVO I BRIO Restaurant Group currently operates more than 100 restaurants in 33 states including BRAVO! Cucina Italiana, BRIO Tuscan Grille and Bon Vie Bistro.

DSC_0293

On April 12, 2014, BRAVO! hosted a fun-filled Bunny Brunch to celebrate springtime. This brunch will be available also during Easter Sunday. I was invited to try it out recently here in town.

DSC_0297

Sit down with the Easter Bunny to enjoy dishes on the menu for adults and children.

Children’s entrées are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit.

Adults could chose from Sicilian Omelette (Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses, served with brunch potatoes) to Berries & Cream French Toast (Mascarpone cream cheese stuffed French toast, honey, cinnamon, and berry compote with Applewood smoked bacon). Two other options will be mentioned below.

DSC_0300

Once drinks are ordered, house baked muffins are brought out. At our table, we were given poppy seed and blueberry muffins. Both were delicious, but were a tad dry in my opinion.

DSC_0319

With the Bunny Brunch, the meal also includes a yogurt & fruit parfait. Each cup was cute and had fresh fruit over yogurt taken right out of the fridge.

DSC_0334

DSC_0339

The Eggs, Home Fries & Bacon consisted of scrambled eggs, bacon, brunch potatoes, and brioche toast – turkey sausage available upon request. The scrambled eggs were requested to be of only egg whites and accommodated; they were delicious with a shake of salt and pepper. The bacon was crispy without being burnt. And the home fries were to die for with its delicious seasoning.

DSC_0329

The Ham & Biscuit Benedict had two poached eggs, Cherrywood smoked ham, house made biscuit, and hollandaise, served with brunch potatoes. This was made to please every tastebud as each ingredient added to the dish in general. The poached eggs had a little sweetness to the palate; the ham was smoked and a little spicy, but bearable to those who can’t handle spicy dishes; and the biscuits themselves were fluffy as can be!

BRAVO! Cucina Italiana Orlando – Dellagio is located at 7924 Via Dellagio Way, Orlando, FL 32819, in the Dellagio development adjacent to The Marketplace at Dr. Phillips. The 7,482-square-foot BRAVO! restaurant includes indoor seating for 233, two private dining rooms that can each accommodate up to 30, and an outdoor terrace that seats 122.

BRAVO! offers lunch and dinner, as well as an award-winning children’s menu.

The restaurant is open Sunday–Thursday 11 a.m.–10 p.m. and Friday and Saturday 11 a.m.–11 p.m. For reservations, please call (407) 351-5880.

10 Bizarre Foods Andrew Zimmern might like in Orlando

Bizarre Foods with Andrew Zimmern is a travel and cuisine television show on the Travel Channel which focuses on regional cuisine from around the world – especially those items typically perceived by Americans as being weird, exotic, or bizarre.

Mr. Zimmern typically shows how the food is procured, where it is served, and, usually without hesitation, eats it – except for a few exceptions such as durian. The durian fruit is one “bizarre food” that, surprisingly, can actually be found at any number of Asian Markets in Orlando, including Tien Hung Market and Saigon Market in Mills 50 District and in smoothie form at local Vietnamese restaurants such as Pho Vinh and Pho 88.

Through food, we can experience the world’s culture and Orlando is the perfect place to find some bizarre foods and experience a new, diverse world.

We hope Mr. Andrew Zimmern will visit our city beautiful soon to try them out!

Lone Cabbage Fish Camp's fried catfish, gator tail, amd frog legs
Lone Cabbage Fish Camp’s fried catfish, gator tail, amd frog legs

Founded in the 1950s, the Lone Cabbage Fish Camp (and popular airboat ride destination) lies on the waters of the St. John’s River right off of State Road 520. Take a seat out on their wooden dock and watch the fishing boats go by and maybe an alligator or two. Have a taste of “Old Florida” with a platter of some of the best tenderly fried and crispy gator tail, frog legs, and catfish in Central Florida.

Lone Cabbage Fish Camp
8199 SR 520, Cocoa, FL 32926
(321) 632-4199
http://www.twisterairboatrides.com/cabbage.htm

Hot Vit Lon aka Balut aka fertilized duck fetus egg
Hot Vit Lon aka Balut aka fertilized duck fetus egg

Hot Vit Lon (Vietnamese) or balut (Filipino)  is a developing duck egg embryo that is boiled and eaten in the shell. In the Philippines, balut eaters prefer salt and/or a chili, garlic and vinegar (white or coconut sap) mixture to season their eggs. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled, and the yolk and young chick inside can be eaten. All of the contents of the egg may be consumed, although the white may remain uneaten; depending on the age of the fertilized egg, the white may have an unappetizing cartilaginous toughness. In Vietnam, balut are eaten with a pinch of salt, lemon juice, plus ground pepper and Vietnamese mint leaves (southern Vietnamese style).

Locally in Orlando, you can find them at Asian markets such as Saigon Market or Tien Hung Market. Call ahead to find out if they have them in stock though.

Saigon Market
1232 E Colonial Dr, Orlando, FL 32803, United States
Phone:(407) 898-6899

Tien Hung Market
1112 E Colonial Dr, Orlando, FL 32803, United States
Phone:(407) 849-0205

Durian - the "king of fruit". Also known as the Stinky fruit
Durian – the “king of fruit”. Also known as the Stinky fruit

Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odor, and formidable thorn-covered husk. The texture of the flesh, when served cold, is similar to a sweet custard. The persistence of its odor has led to the fruit’s banishment from certain hotels and public transportation in Southeast Asia. I like it in the smoothie form at our local area Vietnamese restaurants like Pho 88, but you can also buy it whole at the Asian markets (call ahead though to be sure). Try it out, even Andrew Zimmern wasn’t brave enough to stomach this pungent fruit.

Saigon Market
1232 E Colonial Dr, Orlando, FL 32803, United States
Phone:(407) 898-6899

Tien Hung Market
1112 E Colonial Dr, Orlando, FL 32803, United States
Phone:(407) 849-0205

Stuffed Lamb at Cedar's Halal
Stuffed Lamb at Cedar’s Halal

Whole stuffed lamb with spices and rice. Will have to call Cedar’s ahead for this one.

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

Nihari at Chaat House
Nihari with Brain at Chaat House

Nihari is a Pakistani, Indian, and Bangladeshi stew dish consisting of slow cooked beef or lamb garnished to taste and served with cooked brains or bone marrow. Nihari with Brain is $9.99 at Chaat House, a local Pakistani eatery on South Orange Blossom Trail known for their street food dishes.

Chaat House Orlando
Address: 9472 S Orange Blossom Trail, Orlando, FL 32837
Phone:(407) 240-4922
http://www.chaathouseorlando.com/

natto

Natto, fermented soybeans

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. Natto may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. Known for their authentic Japanese Kyoto style cuisine, the Natto at Hanamizuki, located just off of International Drive near the Orange County Convention Center, is served here with tuna, fluke, squid, shirasu fish.

Hanamizuki Japanese Restaurant
Address: 8255 International Dr, Orlando, FL 32819
Phone:(407) 363-7200
http://www.hanamizuki.us/

Stinky Tofu at Magic Wok - Image Courtesy of Kay Y. on Yelp
Stinky Tofu at Magic Wok – Image Courtesy of Kay Y. on Yelp

Stinky tofu or chou doufu is a form of fermented tofu that has a strong odor – I sometimes compare it to the body odor stench of a college boy that has not showered in about a month. It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants (the smell is rather overwhelming). The traditional method for producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. Find some stinky tofu, but please take it to go, at Magic Wok near Universal Studios in the Dr. Phillips area.

Magic Wok Shanghai Restaurant
Address: 6700 Conroy Rd, Orlando, FL 32835
Phone:(407) 522-8688

Chitterlings with Rice at Nikki's Place - Image Courtesy of OrlandoSentinel.com
Chitterlings with Rice at Nikki’s Place – Image Courtesy of OrlandoSentinel.com

Chitterlings with rice at Nikki’s Place – chitterlings (made from the small intestines of pigs) are part of the African American and Southern culinary tradition commonly called “soul food.” The use of chitterlings in soul food cuisine stems from the time of slavery when the slaves had to utilize ingredients and parts of the animal that were often discarded and less valued for their own dishes. This can be found in Brazilian culture, too, where the stewed dish “feijoada” is made “dirty” style with offal or “clean” with the regular parts of the pig. Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours.

Nikki’s Place Southern Cuisine / Soul Food
742 Carter St, Orlando, FL 32805
Phone:(407) 425-5301
http://nikkisplace.net/

SONY DSCShui zhu da chang – Sichuan style Pig Intestines. 

Shui zhu da chang – Sichuan style Pig Intestines. “Shui Zui”  originated from the cuisine of Sichuan province and the name literally means “water-cooked”. The preparation of this dish usually involves some sort of meat (usually it is beef), chili pepper, and a large amount of vegetable oil. The prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat’s tenderness.  Minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. Try some of the pig intestine, or chitterling, on the “da chang” specialties menu at Chuan Lu Garden, renown for their Sichuanese cuisine in Orlando’s Mills 50 District. In case you didn’t pick it up yet, da chang is pig intestines.

Chuan Lu Garden
1101 E Colonial Dr, Orlando, FL 32803
Phone:(407) 896-8966
http://www.chuanluyuan.com

cpWYJy4JHD2DiK
Rice and Beans Beef Tripe Soup (Mondongo)

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is from Latin America and the Caribbean.

Rice and Beans
504 N Alafaya Trail, Orlando, FL 32828
Phone:(407) 380-9962
http://www.cubanrestaurantsorlando.com/

Calf livers from Cappadocia Turkish
Calf livers from Cappadocia Turkish

In Turkey, fried liver and onions, a popular “meze” or appetizer, is actually called “Arnavut Ci?eri” (arna-VOOT’ JEE-air-EE’), or Albanian Liver, most likely a result of the years when the Ottomans ruled Albania and much of Eastern Europe. Liver is rich in iron and Vitamin A and has an unabashed flavor that nicely complements that of its usual companion, onion.

Cappadocia Turkish Cuisine
565 N Semoran Blvd, Azalea Park, FL 32807
Phone:(407) 985-2668
cappadociaturkishcuisine.com/?

Now, it’s your turn – what are some bizarre foods you’ve seen or tried in Orlando? Comment below!

Let there be light at Olive Garden! New menu debuts 2014

Olive Garden consists of 800 restaurants inspired by the foods and wines of Italy. They’re known for their warmth and caring family of hosts, waiters and waitresses. On April 9th, I was able to experience their warmth and was treated as family when I paid a visit after hearing rumors of a new menu for 2014.

Although the people of Olive Garden were great, I can’t say the same about all of the new food menu – some were hits, and some were real misses. The lighting was also very dim, which provided a nice relaxing atmosphere to enjoy after a long day of work. However, I have a feeling that the dim lighting was also to conceal how the food was not presentable and didn’t make me say: “YES! I’m excited to try this!”

THE BEST

DSC_0292

The dinner menu features a number of things and started out well with the greatly known breadsticks that were moist, warm and full of flavor!

DSC_0306

Polenta Shrimp alla Greca was nicely presented with a refreshing taste. The shrimp were made just right, but make sure you take the tail off before consuming.

DSC_0314

The Spicy Calabrian Wings were my favorite dish of the evening! It was zesty and just to my liking! I could eat this all day. Note: if you are sensitive to hot and spicy food, you may want to take your time and test one before ordering a large number.

DSC_0318

DSC_0327

The Crispy Risotto Bites consisted of a dense and creamy risotto with bits of mozzarella fried to have a crunchy outer shell to provide a nice contrast to the texture.

DSC_0294

As you enjoy your appetizers, you can get your hands on a Peach Bellini frozen cocktail consisting of a blend of Zonin Prosecco and fresh peaches. This cocktail is nice to have on a hot day and is one of my favorites.

DSC_0303

If you’re not in the mood for a frozen cocktail, maybe you can try a Strawberry-Limoncello Martini. This martini consists of Smirnoff Citrus Vodka, Caravella Limoncello and strawberries. This drink has a strong alcohol taste, but it is minimized a tad with the help of fresh strawberries.

THE REST

DSC_0329

The Antipasti Italian Meats and Cheese had a mixture of vegetables, meats and cheese that is usually served in Italy. From a healthy standpoint, you may pass on this, as the vegetables present won’t provide much nutrition and the deli meat toppers will probably raise your sodium levels and cholesterol. The dish came as seen in the photo and seem as though it was put together in a hurry and cut right out of their individual packaging.

DSC_0334

The Roasted Tomato Caprese is a lighter salad. I like this better than the Antipasti Italian Meats and Cheese. The kale is crunchy, the salad is colorful and the mozzarella bites are a delight. Each vegetable provided a different texture and different taste to your palate. The roasted tomatoes were scarce and those that were found were bitter. The dressing they used for this salad was the same for the other salad; both had Italian dressing.

DSC_0337

Smashed Chicken Meatball Sandwich

DSC_0347

The Smashed Chicken Meatball Sandwich is nicely presented with a side of fries with a garlic seasoning sprinkled on top. The sandwich had fluffy buns that were rich in flavor. The chicken patty itself did not have a texture you’d imagine chicken to have as though it was over-processed and synthetic. The fries were limp and cold to eat.

The “Cucina Mia” section will allow you to create your own entrée out of six different pastas and five different sauces. Although they say the sauces are “made-from-scratch”, they tasted like any other sauce you can buy in your local grocery store at any brand.

DSC_0351

The Large Paccheri with Creamy Sun-Dried Tomato and Chicken Meatballs was bland, had only a hint of sauce and had what it said in the name: a single, small “sun-dried tomato”.

DSC_0352

When taken apart, the meatball doesn’t look appealing; its taste wasn’t pleasant either and reminded me of the texture of cat food. The large paccheri were rolled up tight or suctioned together to one another. The “creamy” sauce noted on the menu description didn’t exist. It was more of a drop of sauce given that didn’t even provide emollient between the paccheri.

DSC_0355

All I have to say about the Vegetable Penne Primavera is that it is very bland, maybe more than Chef Boyardee from the can.

DSC_0362

DSC_0360

The Chicken Abruzzi was nicely presented and can be greatly paired with a Pinot Grigio or any white wine. I like the Pinot Grigio because of how smooth it is and is easy on the taste.

DSC_0364

The Pappardelle Pescatore consisted of fresh seafood and asparagus. Yet, that doesn’t make up for how watery and flavorless the sauce and pappardelle was.

DSC_0369

The Chicken Primavera with Giant Fusilli was overpowered by a heavy hand of basil. Other than that, it did not have much flavor. Although the lightness demonstrates “Leggeri,” which means “lighter Italian fare,” the moist chicken tasted very gelatinous.

DSC_0378

The Wild Berry Layer Cake was very refreshing and moist. I believe the actual cake was soaked into sweet milk and reminded me of the Tres Leches cake that can be traced back to Central America and Mexico. If you have a major sweet tooth, you can try this cake!

DSC_0387

The Caffè Mocha Latte (above) and Caramel Hazelnut Macchiato (not shown) were very watery and did not have very much coffee inside.

DSC_0391

To have any hint of coffee/espresso/caffeine, Lavazza Espresso was added. Each specialty coffee was paired with sweet biscotti that I like with or without the coffee.

All in all, the new menu is a great effort from the Olive Garden, however it falls far short of its goal. The best dish to get would be the spicy calabrian wings.

Olive Garden on Urbanspoon

20th Annual APC National Pie Championships – Calling all Bakers and Pie Fans

0

Bakers and Pie Fans From Around the World
Will Savor a Slice of ‘All-American’ Life and Celebrate Their Love Affair With Pie at 20th Annual APC National Pie Championships

Two Major Events Will Showcase Best Original Pie Recipes:
APC National Pie Championships, April 25-27, in Orlando;
APC Great American Pie Festival, April 26-27 in Celebration, Fla.

ORLANDO (March 6, 2014) – It’s a recipe that’s taken two decades to perfect. Bring together bakers of all skill levels, judges and pie fans from around the world, add in a dash of originality, a pinch of competition and a splash of fun, and bake in the warm, Florida sunshine. The end result is an “All-American” celebration like no other featuring close to 100,000 pieces of pie. This April, the American Pie Council® (APC) — America’s only organization dedicated to preserving America’s love affair with pie —will present the 20th Annual APC National Pie Championships, from Friday, April 25 through Sunday, April 27, 2014, in Orlando, and the 13th Annual APC Great American Pie Festival on Saturday and Sunday, April 26-27, 2014, in nearby Celebration, Fla.

From Friday, April 25 through Sunday, April 27, hundreds of competitors hungry for prizes and bragging rights will gather at the American Pie Council® (APC) National Pie Championships held at the Caribe Royal All-Suite Hotel and Convention Center in Orlando. From the Sunday afternoon family baker to the neighborhood bakery owner, from budding pastry chefs putting a twist on their grandmas’ recipes to the nation’s most experienced commercial bakers — all will gather to determine who bakes America’s very best pies. In conjunction with the pie championships, the APC is also proud to present its APC Great American Pie Festival on Saturday and Sunday, April 26-27, in nearby Celebration, Fla.

PIE_Photo1

The APC is now accepting entries for the 2014 National Pie Championships from amateur, professional and commercial bakers. Amateur bakers may compete in 16 flavorful categories this year: including traditional favorites like King Arthur Flour Apple, Blueberry, Cream, Peanut Butter, Paramount Pictures “Labor Day” Peach and Chocolate, as well as newer categories such as Gluten-Free/No Sugar and Innovation. Also returning this year is a Pie Learning Center, offering championship attendees pie-baking tips and instruction by leading industry professionals and pastry chefs.

PIE_Photo3

Last year, the prestigious pastry bake-off drew more than 441 commercial, 115 professional and 237 amateur entries for an astounding total of 793 pies in the quest to find America’s top bakers. Commercial winners took home bragging rights and the promise of greater sales, while winners in all other categories received plenty of dough, as in cash and prizes. This year’s competition is expected to be even more heated with the commercial competition being sponsored by Duncan Hines Globe. The professional competition, sponsored by Albert Uster Fine Foods, will be offering a trip to Switzerland as its Best of Show prize. Entry forms and pie categories for each division are available on the APC website www.piecouncil.org. Entry is $15 per pie for amateur APC members, $35/non members, and each entrant receives an Emile Henry pie dish. Please see website for membership information, as well as professional and commercial entry costs.
Pie lovers are also invited to apply to be a judge at the prestigious competition. Last year, 195 esteemed pie aficionados from all over the world lent their time and taste buds to nibble on more than 800 pies. No previous judging or baking experience is required; applicants need only explain why they would like to be a judge.

Hundreds of volunteers are also needed to help make the championships and the APC Great American Pie Festival in Celebration, Fla. run as easy as….well, pie. Those interested in applying to volunteer may indicate the shifts or duties they prefer to work by filling out an application online at www.piecouncil.org by Tuesday, April 22, 2014.

For overnight hotel accommodations, the Caribe Royal is offering a special rate of $129 per night for those competing in or attending the APC National Pie Championships or the APC Great American Pie Festival. To receive this special rate, guests must mention the event by name. Reservations may be made by calling 888-258-7501 or booking online at http://ow.ly/viZ5x.
For more information about the Caribe Royal, visit www.thecaribeorlando.com.

“In 20 years, we’ve seen and tasted some of the most flavorful and unique pies from across America, and yet every year, we continue to be surprised and delighted at the creativity presented by the competitors,” said Linda Hoskins, Executive Director, American Pie Council. “No matter if they are amateurs hoping to compete for the first time, or professionals who’ve been entering for years, it’s an exciting time right now knowing they are testing and re-testing their best pie recipes, preparing them for the national spotlight. We can’t wait to see what mouth-watering creations will be presented this year.”

PIE_Photo4

More than 39,000 pie lovers from across the globe are expected to descend upon Celebration, Fla. on Saturday, April 26 and Sunday, April 27 for the APC Great American Pie Festival. The increasingly popular, free admission festival returns with all the activities that have made it a family favorite, including the Duncan Hines Comstock/Wilderness Pie Creation Station, where everyone can get creative and make their own pie, as well as the pie tin decorating activity for art lovers of all ages, and the Pietopia Demonstration Stage sponsored by Village Inn and Bakers Square Restaurants, featuring entertainment and baking demonstrations with chefs from across the country. Always a crowd favorite, the kids’ and adults’ pie eating contests return this year, once again sponsored by Private Selection.

The highlight of the festival is the Never Ending Pie Buffet, which last year featured an astounding 90,000 slices of pie as well as ice cream, toppings and beverages from America’s best known commercial bakers. The buffet and the children’s activities are the only paid events at the festival. All stage entertainment and demonstrations are free. Tickets to the Pie Buffet are $10 for adults (ages 13+); and $5 for seniors (over age 65) and children (ages 6-12) to enjoy all they care to eat and drink.

The festival will be held at Lakeside Park at 631 Sycamore St. in downtown Celebration, Florida 34747. Hours are 11 a.m. to 7 p.m., Saturday, April 26; Noon to 5 p.m., Sunday, April 27. Admission to the festival is free, but some events require tickets that can be purchased onsite at the festival. For more information, visit the Front Porch Celebration Community at www.celebration.fl.us or the American Pie Council® www.piecouncil.org.

Those interested in updates on the latest news concerning the pie championships, pie festival or pie news can follow the American Pie Council on Facebook and Pinterest and on Twitter at FYPie.
The American Pie Council® is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie. The APC offers personal, professional and commercial memberships. For more information, please visit www.piecouncil.org.

El Pueblo – Authentic Mexican Street Food on Aloma

Blink and you just might miss it.

El Pueblo is a tiny authentic Mexican restaurant space on Aloma Ave just east of Forsyth in Winter Park. It is a hole in the wall that is a bit of a remarkable hidden gem, serving some of the best Mexican antojitos or “small bites” street food on the east side of town.

El Pueblo, Winter Park
El Pueblo, Winter Park

It’s a bit shady looking on the outside, but the interior is nice and clean with beautiful murals of scenes from Mexico. The staff is nice, despite the language barriers. The love for food transcends languages, and luckily, the menu is in English and Spanish.

Inside, the TVs play the day’s telenovela soap operas from Telemundo and a huge jukebox sits towards the front, ready to play some Mexican tunes.

Interior of El Pueblo
Interior of El Pueblo
Menu at El Pueblo
Menu at El Pueblo

Most of the antojitos are between $1.50 and $2.50 while the platters go up to $12.00, all very affordable. In fact, you might get full off of ordering a few tacos and a sope here.

Pork al Pastor tacos at El Pueblo
Pork al Pastor tacos at El Pueblo

The best tacos in Orlando still go to Border Grill off of Kirkman Road, but I do love the sopes here at El Pueblo. The tacos here are good, served Mexican street style with nice fresh corn tortillas and cilantro and onions and a slice of lime, but the sopes are excellent.

Gordita - fried tortilla taco sandwich
Gordita – fried tortilla taco sandwich

Sopes here at El Pueblo are crunchy, fried corn tortillas topped with tasty refried beans, fresh lettuce, queso fresco, tomatoes, and avocado as well as your choice of meat ranging from barbacoa to pastor pork and chicken and carne asada steak. It’s like a tiny mountain of crunchy nacho joy.

The Sope - so delicious
The Sope with barbacoa pulled beef – so delicious

On a recent visit, my friend and I shared a fajita platter with shrimp, beef, and chicken. Definitely very filling and homey. This is what I’d imagine Mexican diner food to be like, a little greasy but comforting at the same time.

Steak shrimp and chicken fajita
Steak shrimp and chicken fajita

They also have a nice selection of aguas frescas here, fresh, sweet fruit juices ranging from melon to pineapple, hibiscus, and of course, horchata, depending on the day.

Melon Aguas Frescas - also comes in pineapple, horchata (rice cinnamon), hibiscus flavors
Melon Aguas Frescas – also comes in pineapple, horchata (rice cinnamon), hibiscus flavors

Drop by El Pueblo if you are on the east side of Orlando and hankering for cheap, authentic Mexican street food. I want to visit again soon, to try their traditional Mexican soups and flautas.

SONY DSC

El Pueblo on Urbanspoon

Rotary Club’s Taste of College Park 2014 – Photos

0

Every spring Rotary Club of College Park hosts the Taste of College Park Food & Wine Festival at the Historic Dubsdread on the outside patios and inside ballroom.

The Taste of College Park combines food, wine, live music, silent & live auctions for an extraordinary evening in College Park. Nearly a dozen local restaurants and distributors provide the food and wine; local retailers supply items for the silent and live auction. College Park businesses and Rotary Club members sell nearly 500 tickets.

The Taste of College Park Food & Wine Festival is the Rotary Club of College Park’s premier fundraising event and one of the largest events in the College Park Community. In previous years, the club raised more than $30,000 for local charities including Ronald McDonald House of Orlando, the Christian Service Center for Central Florida, Princeton Elementary, Lake Silver Elementary, and scholarships & awards for College Park students.

Food and drink vendors included:

The Hammered Lamb
Citrus Restaurant
Dubsdread
The Hangar
Restaurant K
Orlando Brewing
Cavanaugh’s Wine
Tijuana Flats
Downtown Credo
Publix
Infusion Tea
Bite Bistro & Wine Bar
Yum Yum Cupcakes
Cookie Cousins
Chocolate Provocateur
The Soda Fountain
Cecil’s BBQ
The Meat House
Green Coat Catering

This year I was asked to be a judge for the event by our friends at the Rotary Club and Bungalower.com, along with judges from the Orlando Weekly and TheOrlandoan.com

Best Tasting Station went to Citrus Restaurant

Best Dessert went to Yum Yum Cupcake

Best Presentation went to The Hangar

Guitarist at Taste of College Park
Guitarist at Taste of College Park
College Park's Soda Fountain shop
College Park’s Soda Fountain shop
Soda Fountain's Ice cream float
Soda Fountain’s Ice cream float
Tijuana Flats
Tijuana Flats
Tijuana Flats' Chicken Norita bowls
Tijuana Flats’ Chicken Norita bowls
Citrus of Orlando located on N. Orange Ave.
Citrus of Orlando located on N. Orange Ave.
Citrus' Duck Meatballs - one of my favorites of the evening
Citrus’ Duck Meatballs – one of my favorites of the evening
Salmon nacho from Citrus
Salmon nacho from Citrus
The Hangar
The Hangar
The Hangar strawberry salad
The Hangar strawberry salad

SONY DSC SONY DSC

Chef Kevin Fonzo of K
Chef Kevin Fonzo of K
Chef Kevin Fonzo and Pastry Chef Michelle Hubert of K Restaurant
Chef Kevin Fonzo and Pastry Chef Michelle Hubert of K Restaurant
General Tso's Sweetbreads from K Restaurant - very satisfying and delicious take on the American Chinese favorite
General Tso’s Sweetbreads from K Restaurant – very satisfying and delicious take on the American Chinese favorite
Lobster rolls from K Restaurant
Lobster rolls from K Restaurant
Dessert donut pastries from K
Dessert donut pastries from K
Publix of College Park
Publix of College Park
Credo Coffee
Credo Coffee
The Hammered Lamb
The Hammered Lamb
Cheesy grits with bacon from The Hammered Lamb
Cheesy grits with bacon from The Hammered Lamb
Green Coat Catering
Green Coat Catering
Green Coat Catering
Green Coat Catering
Pork egg roll pastry from Green Coat Catering
Pork egg roll pastry from Green Coat Catering
Bite at Crowne Plaza downtown
Bite at Crowne Plaza downtown
Bite at the Crowne Plaza Downtown
Bite at the Crowne Plaza Downtown
Five spice ahi tuna cocktail with pickled radishes from Bite at Crowne Plaza
Five spice ahi tuna cocktail with pickled radishes from Bite at Crowne Plaza
Cecil's BBQ
Cecil’s BBQ
BBQ from Cecil's BBQ
BBQ from Cecil’s BBQ
Silent Auction items
Silent Auction items

SONY DSC

SONY DSC

Cupcakes from Yum Yum
Cupcakes from Yum Yum
Assorted Cupcakes from Yum Yum
Assorted Cupcakes from Yum Yum
Cupcakes from Yum Yum
Cupcakes from Yum Yum
Chocolate Provocateur located inside Infusion Tea
Chocolate Provocateur located inside Infusion Tea
Chocolate truffles from Chocolate Provocateur located inside Infusion Tea
Chocolate truffles from Chocolate Provocateur located inside Infusion Tea
Chocolate Provocateur located inside Infusion Tea
Chocolate Provocateur located inside Infusion Tea
Chocolate Provocateur located inside Infusion Tea
Chocolate Provocateur located inside Infusion Tea
The Meat House Chef and staff
The Meat House Chef and staff
Mac and Cheese from the Meat House
Mac and Cheese from the Meat House
Shrimp sushi from The Meat House
Shrimp sushi from The Meat House
The Meat House
The Meat House
The Meat House
The Meat House
Rotary Club volunteers
Rotary Club volunteers
Cavanaugh’s Wine
Cavanaugh’s Wine
Orlando Brewing
Orlando Brewing

SONY DSC

The Shelter Box, one of the charities of Rotary Club at College Park, providing shelters for refugees around the world
The Shelter Box, one of the charities of Rotary Club at College Park, providing shelters for refugees around the world
Inside the Shelter Box
Inside the Shelter Box

SONY DSC

Sugar cookies from Cookie Cousins
Sugar cookies from Cookie Cousins
Crab Dip from Dubsdread
Crab Dip from Dubsdread

SONY DSC

Crabcakes from Dubsdread Golf Course
Crabcakes from Dubsdread Golf Course
Flatbreads from Dubsdread
Flatbreads from Dubsdread
Infusion Tea's vegetarian dishes
Infusion Tea’s vegetarian dishes
Infusion Tea's vegetarian dishes
Infusion Tea’s vegetarian dishes
Loved these brie and raspberry pastries from Infusion Tea
Loved these brie and raspberry pastries from Infusion Tea
Historic Dubsdread Golf Course
Historic Dubsdread Golf Course

SONY DSC

Orlando City Commissioner Robert Stuart of District 3 awarding Citrus Restaurant for Best Tasting Station
Orlando City Commissioner Robert Stuart of District 3 awarding Citrus Restaurant for Best Tasting Station
Orlando City Commissioner Robert Stuart of District 3 awarding Yum Yum Cupcake Truck for Best Dessert
Orlando City Commissioner Robert Stuart of District 3 awarding Yum Yum Cupcake Truck for Best Dessert

28th Annual CFHLA Bacchus Bash 2014 at Orlando Premium Outlets

0

I had the honor of judging the Bacchus Bash hosted by the Central Florida Hotel and Lodging Association this past week along with Allison Walker, Entertainment Reporter/Anchor of News 13 and Chef Katurakes, Executive Chef, CenterPlate of the Orange County Convention Center. It was an arduous, yet delightful task with over 80 items to be judged that evening. The items were judged on taste, presentation, creativity, and originality.

Photo Apr 04, 5 59 47 PM

Bacchus Bash started in 1987 to secure funds for Hospitality Educational purposes. Over the years, Bacchus Bash has donated nearly $1,000,000 to Central Florida Hospitality Students and Hospitality Schools in Central Florida.

Preliminary numbers indicate that the event grossed over $120,000 again this year!

On April 24th at a luncheon at the Buena Vista Palace Hotel & Spa, $46,500 in hospitality scholarships and $24,000 in hospitality grants will be distributed to local area students.

Additionally, a CFHLA Cares Collection Drive will occur at the entrance of the hotel during the luncheon. This program benefits the 10,000+ homeless students in Central Florida. Between 10 am and 2 pm CFHLA Lodging and Vendor members drop off much needed Hygiene and Food items, which are then placed on county school busses to be distributed accordingly. Last November over $15,000 worth of items were collected.

The Zeus Juice crew
The Zeus Juice crew

Best Original Drink

SONY DSC

1st Place – Tormenta Punch – Caribe Royale Resort & Convention Center

2nd Place – Southern Swill – Orlando World Center Marriott

Best Menu Item

SONY DSC

1st Place – Steak & Fish Tacos with Tequila – DoubleTree by Hilton Orlando at SeaWorld

SONY DSC

2nd Place – Bird 3 Ways – Orlando World Center Marriott

Best Dessert Item

SONY DSC

1st Place – Roasted Banana & Chocolate Souffle – Hyatt Regency Grand Cypress

SONY DSC

2nd Place – Sweet Marsala Gelato – Must Gelato

Best Presentation Original Drink

SONY DSC

1st Place – Honduran Hurricane – Marriott Orlando Airport

2nd Place – Sangria a la Fuego – Melia Orlando Suite Hotel

Best Presentation Menu Item

1st Place – Steak & Fish Tacos with Tequila – DoubleTree by Hilton Orlando at SeaWorld

SONY DSC

2nd Place – Southwest Style Chicken – Disney’s Art of Animation

Best Presentation Dessert Item

1st Place – Sweet Marsala Gelato – Muse Gelato

2nd Place – Roasted Banana & Chocolate Souffle – Hyatt Regency Grand Cypress

Most Creative Booth

1st Place – Paramount Resort Group

2nd Place – JW Marriott Orlando, Grande Lakes

Most Interactive Booth

1st Place – Brio Tuscan Grille

2nd Place – Florida Technical College

VENDOR BOOTHS

A & L Associates
Anthony’s Coal Fired Pizza – Orlando
Benihana – Orlando
Brio Tuscan Grille
Caribe Royale Resort & Convention Center
CFHLA Allied Relations Council
CFHLA Security & Safety Council
CFHLA Vacation Ownership Council
Disney’s Art of Animation & Disney’s Pop Century Resorts
DOUBLETREE By Hilton Orlando At SeaWorld
Doubletree by Hilton Orlando Downtown
Doubletree by Hilton Walt Disney and Embassy Suites Orlando International Drive
Edlen Electrical
Grand Bohemian Hotel, Downtown Orlando
Hilton Orlando
Holiday Inn Lake Buena Vista in the Walt Disney World Resort
Hyatt Regency Grand Cypress
JW Marriott Orlando Grande Lakes
Loews Hotels—Royal Pacific Resort
Marriott Orlando Airport
Melia Orlando Suite Hotel
Muse Gelato
Nickelodeon Suites Resort
Orlando World Center Marriott
Paramount Resort Collection
Pirate’s Town
Planet Hollywood Restaurant
Renaissance Orlando Airport Hotel
Sea Dog Brew Pub
Servpro of Osceola County
UCF Rosen College of Hospitality Management
Valencia College Foundation
Westin Lake Mary Orlando North
Wyndham Lake Buena Vista Resort
Wyndham Orlando Resort International Drive

Chicken ossobucco
Chicken ossobucco

SONY DSC

Fish Tacos
Fish Tacos
Lobster Mac and Cheese
Lobster Mac and Cheese
Rum cake
Rum cake

SONY DSC

Pulled pork biscuitSONY DSC

Strawberry chocolate dessert pastry

SONY DSC

Ham and cheese tapas with jam

Lobster ravioli from Bar Harbor
Lobster ravioli from Bar Harbor

SONY DSC

Mofongo dish
Mofongo dish

SONY DSC

Assorted waffle corn dish

Duck breast dish
Duck breast dish
BBQ Pork Sliders
BBQ Pork Sliders
Shrimp and Grits dish
Shrimp and Grits dish

Tantalizing Tastes at Tamarind Indian Cuisine in East Orlando UCF Area

The pickings for Indian cuisine on the east side of Orlando has been slim for a while now, ever since Anmol was closed at the UC-17 plaza by UCF, bulldozed over for a new high rise student apartment complex.

Well, a new Indian restaurant has popped up in East Orlando to satisfy the curry cravings of our eagerly awaiting friends (myself included). And it just may be one of my new favorite Indian places in town…

SONY DSC

SONY DSC

I recently dropped by Tamarind Indian Cuisine on Colonial Drive near Woodbury Road (formerly the second location of Cypriana Greek Restaurant) for lunch.

Their lunch buffet ($8.95) – with more than 12 different Indian dishes from vegetarian curries to meaty chicken dishes to naan and tandoori chicken – runs from 11:00 am till 3:00pm.

SONY DSC

If you may be thinking you’ve heard of an Indian restaurant named Tamarind around town before, it’s because this outpost is actually a sister restaurant to the Tamarind Indian Cuisine in Winter Park, owned by the same folks who also run Bombay Cafe on Orange Blossom Trail and Aashirwad near Kirkman. It is a venerable Indian empire stretching the four corners of Orange County, so you can be assured that this iteration has some tried and true practices when it comes to Indian food.

Interior of Tamarind Indian
Interior of Tamarind Indian

On my visit, the buffet had some truly tasty choices: from savory dishes like tandoori chicken, chicken tikka masala (or butter chicken as it’s known in some parts), and goat biryani (a spiced aromatic rice dish with origins in Persia) to veggie options like the aloo mutta with potatos and peas and the gobi manchurian (a kind of Chinese influenced sweet and sour veggie stir-fry mix dish). The idli, little rice cakes, were good but the consistency was a bit too sticky for me that afternoon. Overall, a varied and satisfying selection that day, which, I was told, changes daily.

Lunch buffet plate
Lunch buffet plate

For dessert, I had a nice, sweet mango kulfi ice cream.

Mango Kulfi Ice cream
Mango Kulfi Ice cream

One thing that stood out for me during my visit at Tamarind was the remarkably good service that I had experienced there. The waiters were friendly and accommodating and, all in all, very sincere which is a breath of fresh air when compared to most other Indian restaurants that I’ve been to.

Goat Biryani, an aromatic spiced rice dish with roots in Persia
Goat Biryani, an aromatic spiced rice dish with roots in Persia
Tandoori Chicken
Tandoori Chicken

On a second visit with friends for dinner, we ordered the chicken tandoori (baked in a clay oven, flavored with yogurt and dusted with red spices), chicken tikka masala (cooked in a creamy, delightful tomato based sauce),lamb roganjosh (a spicy, aromatic dish based out of the Kashmir region), and a side of garlic naan bread.

Dinner with friends at Tamarind
Dinner with friends at Tamarind
Chicken Tikka Masala
Chicken Tikka Masala
Spicy Lamb Rogan Josh
Spicy Lamb Rogan Josh
Garlic Naan
Garlic Naan
Chicken Tandoori - cooked in a clay oven called the tandoor
Chicken Tandoori – cooked in a clay oven called the tandoor

We also ordered mysore masala dosa, a South Indian fermented crepe made from rice batter and black lentils, lathered here with spicy red chutney, and served with a cup of mixed potatoes and peas. The slightly sour and sweet dosa is a popular street food item in South India, rich with nutrients and fun to eat with your hands. The potato-pea mixture is wrapped in the flaky dosa and dipped in sambar, a vegetable stew made with tamarind popular in South Indian and Sri Lankan Tamil cuisines.

Mysore Masala Dosa, spicy and delicious vegetarian dish
Mysore Masala Dosa, spicy and delicious vegetarian dish

Photo Apr 07, 6 44 37 PM

Dinner was fabulous and I am very happy to report that we finally have a proper Indian restaurant on the East side of Orlando again! I hope to return again soon to satisfy those curry cravings…

Tamarind Indian Cuisine on Urbanspoon

Table Talk event at 4 Rivers test kitchen: What you need to know about Orlando’s food scene

0

By Veronica Brezina

The third Table Talk panel was led by Chef Norman Van Aken on April 1 at the 4 Rivers Smokehouse test kitchen in Winter Pak. Central Florida’s extraordinary chefs that attended the event: John Rivers (4 Rivers & The Coop), Scott Hunnel (Victoria & Albert’s), Hari Pulapaka (Cress Restaurant), Kathleen Blake ( The Rusty Spoon & Pine 22) and Brandon McGlamery (Luma on Park & Prato). The event featured some menu items on John Rivers’ newest restaurant, The Coop a Southern Affair.

Norman Van Aken  signing his book

Chef Norman Van Aken, owner of Norman’s, and the guest chefs discussed how Orlando’s food scene is largely credited to East End Market among other growing factors. They all agreed that East End Market encourages the concept of sourcing food from local farmers and only producing the freshest ingredients.

Hari Pulapaka spoke about what his duties are that go beyond being a chef.

“If you eat at a restaurant, you’re putting food into your body. You trust us. We don’t just have to be chefs, we have to be dietitians. We have to know the food laws.”

Pulapaka is the executive chef and co-owner of Cress. He studied at Orlando’s own Le Cordon Bleu College of Culinary Arts. In 2008, he opened Cress with his wife. Pulapaka has been a three-time semifinalist for the James Beard Awards for the Best Chef South category. The James Beard Awards are the highest honor for food and beverage professionals working in North America. Cress was also rated the no. 1 restaurant in the Greater Orlando area by ZAGAT in 2013.

Aken led the panel by asking a handful of ranging questions to which he addressed to all the chefs and some individually.

With the question, “How do you climb the ranks in Orlando?”

Scott Hunnel answered, “Bring in the local guests and focus on them. People are coming in for you. Each restaurant has its own identity.” Hunnel attributed his answer to guests he had come in and said they were travelers, they’ve been to places across the country and Hunnel wanted to know what they thought of his food and asked about their experiences.

Hunnel’s restaurant, Victoria & Albert’s, had been nominated for two categories in the 2013 James Beard Awards.
Because Orlando is a large diversified food scene, there is a lot of friendly competition that heats up among restaurateurs to be the best.

Kathleen Blake, chef and owner of The Rusty Spoon & Pine 22 and semi-finalist for Best Chef of the South in the 2013 James Beard Awards, looks at competition at a different angle.

“It’s a collaborative effort. I’m a collaborator, not a competitor,” Blake said.
Blake carries a farm to table approach.

John Rivers book The Southern Cowboy.
John Rivers’ book The Southern Cowboy.

John Rivers, owner and chef of 4 Rivers and The Coop who has won numerous awards, added to why it might be a struggle for thousands of tourists to view Orlando as more than a giant theme park.

“People just don’t know about it [Orlando’s food scene]. When people hear ‘Orlando,’ they think about attractions, not food, Winter Park or the East End Market.”

John Rivers

The answer may be part of Hunnel’s response to a similar question. The chefs need to focus more on the locals than the tourists. It’s the locals who will keep coming back.

Aken then asked a question which was the topic of his book, “No Experience Necessary,” asking, what experience or credentials are you looking for in a chef or their resume?

Brandon McGlamery, co-owner and executive chef at Luma on Park and Prato who was nominated as a James Beard Award semi-finalist for Best Chef South in 2013, expressed his thoughts on the subject.

“Kids are spending $40,000 or more on culinary school. I try not to look at resumes.”

Blake joined in.

“We are still sharing our experiences.”

She approaches those getting into the culinary scene by saying, “I know you learned this in school, but let me show you this.”

Hunnel stated that there are three ingredients to finding success in the food industry. “You need passion, energy and desire.”

The questions kept rolling in as each responded with brilliantly formulated answers. The panel was excellent in delivering quick responses that Norman and the press asked. And of course, there was the outstanding food in the test kitchen.

4 Rivers test kitchen

Rivers’ The Coop, which will be located in Winter Park, will focus on fried chicken and other Southern comfort foods Rivers grew up eating.

The samples included chicken biscuits, which were warm, fired appetizer-sized chicken rolled up in a biscuit. Delicious, sweet maple bourbon drizzle accompanied it.

Appetizer sized chicken and biscuits, which were accompanied by maple bourbon drizzle.
Appetizer sized chicken and biscuits, which were accompanied by maple bourbon drizzle.

There were poached eggs in spicy tomato sauce, biscuits with an assortment of jellies and jams, and much more to stuff your face into.

I ate so much that I apologized to Rivers for eating everything in the test kitchen. He just patted me on the back and said, “That’s great.”

Poached eggs in spicy tomato sauce
Poached eggs in spicy tomato sauce

Rivers has just recently opened up his sixth lactation for 4 Rivers Smokehouse, which is on University Boulevard.
“This is the best turnout we’ve ever had for an opening,” Rivers said in an interview with the Central Florida Future.
At the end of the event, the chefs stayed for their book signing: John Rivers, “The Southern Cowboy”; Norman Van Aken, “No Experience Necessary” and “My Key West Kitchen” ; and Brandon McGlamery, “9 Courses.”

 

Norman Van Aken's book No Experience Necessary
Norman Van Aken’s book No Experience Necessary
Brandon McGlamery's book 9 Courses
Brandon McGlamery’s book 9 Courses

 

About the Author – Veronica Brezina
Veronica Brezina head shotHello foodies! My name is Veronica Brezina, a journalism student at the University of Central Florida. Currently, I write for the Central Florida Future, UCF’s student-run newspaper, where I’m a contributor and a food blogger for the blog called Orlando’s Tastebuds. I also write for hypeorlando in my blog, Crave Central, and a contributor for Financial Ops magazine. In the past, I was a visual team member and writer for UCF’s magazine Centric in fall 2013.

I grew up in Tampa and spent a lot of time traveling to places in and out of the U.S. to experience different cultures, from eating Guatemalan cuisines in my grandmother’s kitchen to American dishes in my parent’s home. I know from first-hand experience, food is a huge part of everyone’s culture. Here in Central Florida, it’s a huge melting pot that gives me a hunger for writing and an appetite for adventure.

Taste of Winter Park returns Wed April 16 2014

WINTER PARK’S ULTIMATE FOODIE FESTIVAL RETURNS APRIL 16

Winter Park, Fla. (April 3, 2014) – The Winter Park Chamber of Commerce’s annual showcase of local eateries has grown over the years as “the ultimate foodie festival.”

The 29th Annual Taste of Winter Park presented by CenturyLink is expected to live up to the moniker on Wednesday, April 15, 2014, at the Winter Park Farmers’ Market. More than 40 of the area’s top chefs, bakers, caterers and confectioners are expected to participate.

“Each year the Taste of Winter Park attracts residents and tourists alike to experience a unique pairing of fine food, drink and live music on a fun evening in downtown Winter Park,” said Patrick Chapin, President/CEO for the Winter Park Chamber of Commerce.

Guests’ palettes will be tempted by a variety of cuisines from steakhouse favorites to quality seafood and decadent desserts to a variety of wine, beer and coffee. In addition to the delicious dishes, guests will enjoy live entertainment by saxophonist Johnny Mag Sax.

The 29th Annual Taste of Winter Park will include samplings from John Rivers’ new concept, The COOP, as well as the opportunity to meet Food Network’s three-time Cupcake Wars champion, Hollis Wilder, from Sweet! by Holly.

Participants will compete for bragging rights in seven categories including best entrée, appetizer/side dish, beverage, dessert, healthy dish, Florida-inspired dish and booth display. An elite panel of judges will evaluate each entrant and award honors to the most deserving in each category. Judges include Mark Baratelli, publisher, TheDailyCity.com; Pam Brandon and Katie Farmand, editors, Edible Orlando; Josh Garrick, columnist, Winter Park/Maitland Observer; Anjali Fluker, senior staff writer, Orlando Business Journal; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; and Scott Richardson, food writer, The Park Press.

The 29th Annual Taste of Winter Park will be held

Wednesday, April 16, 2014, from 5:00 – 8:00 p.m.

at the Winter Park Farmers’ Market, 200 West New England Avenue, Winter Park, 32789.

Tickets are available for $40 in advance for Winter Park Chamber members, $45 for non-members and $45 for everyone at the door. Tickets can be purchased at the Winter Park Chamber of Commerce located at 151 West Lyman Avenue, by calling (407) 644-8281 or online at www.winterpark.org. Stay up-to-date with event details at www.facebook.com/tasteofwinterpark or @WinterParkTaste on Twitter.

Taste of Winter Park

Enjoy unlimited food and beverage samples from the following participants:

ABC Fine Wine & Spirits
Bagel King
Bailey’s Coffee Service, Inc.
Barefoot Wines
Barnie’s CoffeeKitchen
Bosphorous Turkish Cuisine
Bungalow 23
Carmel Café and Wine Bar
Cocina 214
Costco Wholesale
Crispers
Fiddler’s Green Irish Pub
Fleming’s Prime Steakhouse & Wine Bar
Florida Distributing Company
Hamilton’s Kitchen
Italio
Javatino
Jeremiah’s Italian Ice
John and Shirley’s Catering
Kilwins Chocolates and Ice Cream
Krispy Kreme Doughnuts
Marlow’s Tavern
Mellow Mushroom
Miller’s Ale House – Orlando
Mitchell’s Fish Market Winter Park
Orchid Thai Cuisine
P.F. Chang’s China Bistro
Park Plaza Gardens
Peterbrooke Chocolatier
Shula’s Steak House
Smart Coffee HD
Sonny’s BBQ
Sprinkles Custom Cakes
Sweet by Holly
The Bistro on Park Avenue
The Coop
The Meat House
The Wine Barn
Tibby’s New Orleans Kitchen
Tijuana Flats Burrito Co.
Tolla’s
Wayne Densch
Whole Foods Market
Winter Park Chocolate

Raffle Tickets
Enter the Taste of Winter Park raffle for your chance to win great prizes!

Prizes include:
An Ancient Olive and Spice & Tea Exchange gourmet basket ($300 value) featuring a variety of spices, salts, olive oils, balsamic vinegars, olives, pasta and locally produced favorites from Fat Cat Gourmet, Sunchowder’s Emporia and Jane’s Short & Sweet.
One of two Dine Around Winter Park packages featuring gift certificates to restaurants featured at the Taste of Winter Park.
Tickets are $5 each or 3 for $10 and will be available online in advance with purchase of a Taste of Winter Park ticket and at the event. Need not be present to win.

Tickets
$40 – Winter Park Chamber of Commerce members (in advance)
$45 – Non-members
$45 – Everyone at the door
$350 – Ten tickets

Tickets can be ordered via PayPal using the Click Here to Register button, at the Winter Park Welcome Center or download a ticket order form here.

Tickets ordered in advance will be available at Will Call beginning at 5 p.m. on April 16.

Tickets are all-inclusive and cannot be returned, refunded or exchanged. Event held rain or shine. Must be 21 and up to attend.

For additional information on this event, contact Ashley Ringler at aringler@winterpark.org or 407-644-8281.

Taste of Winter Park Recipe Contest
Love cooking with local produce? Enter to win the Taste of Winter Park Recipe Contest. Edible Orlando has teamed up with Whole Foods Market Winter Park to showcase fresh, local produce. To enter, email your original recipe for a veggie side, starter or salad featuring Florida-grown produce toinfo@edibleorlando.com with the subject line “Recipe Contest” by Friday, April 4.

Edible Orlando’s editors will choose their fave and Whole Foods Market will share samples of the winning recipe at Taste of Winter Park. The winning recipe and author’s byline will be featured in the Summer Issue ofEdible Orlando (out June 1).

In addition to bragging rights, the winner will receive:

Two tickets to Taste of Winter Park
$100 gift certificate to Whole Foods Market
No purchase necessary to enter. Please include your name and phone number with entry. Limit one entry per email address. No photos, please.

The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Barefoot Wine & Bubbly, Central Florida Lifestyle, C&S Press, Edible Orlando, Ferrell Wealth Management/ Ferrell & Kelly CPA’s, Florida’s Finest Linen Service, Full Sail University, Hunter Vision, Massey Communications, Orlando Family Magazine, Sysco Central Florida, The Park Press, UCF Athletics, WFTV Channel 9, Whole Foods Market, Winter Park Magazine, Winter Park/Maitland Observer, WMMO 98.9 FM, WUCF 88.9 FM and Yelp.

The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information visit www.winterpark.org.

Reading between the Wines – Featuring best-selling author Stuart Woods – April 16, 2014

0

Reading between the Wines – Featuring best-selling author Stuart Woods
Wednesday, April 16, 2014, 6 p.m.
Orlando Science Center

General Admission Tickets: $85 after March 31

Reading between the Wines is the Adult Literacy League’s premier fundraiser and, thanks to our food and wine vendors and our sponsors, 100% of the proceeds goes directly to the organization. As the largest fundraiser the Adult Literacy League holds, the event raises up to 15% of the organization’s total budget each year.
2014 marks the 7th annual Reading between the Wines, hosted for the second year at the Orlando Science Center, and will be presented by Bank of America for the fourth year running.

This year’s intimate evening of wine-tasting and food sampling features an in-depth presentation by New York Times best-selling author Stuart Woods and a fantastic silent auction!

Stuart Woods has had thirty-nine straight bestsellers on the New York Times Best Sellers list. He is the author of more than fifty novels. A native of Georgia, he began his writing career in the advertising industry. Chiefs, his debut in 1981, won the Edgar Award. An avid sailor and pilot, Woods lives in Florida, Maine, and New York.

For More information, visit http://www.adultliteracyleague.org/rbtw/

RBTW Invite P6_Page_1

RBTW Invite P6_Page_2

Adult Literacy League Fast Facts

Antojitos Authentic Mexican at Universal CityWalk

Universal CityWalk’s newest restaurant, Antojitos Authentic Mexican Food, recently opened in February 2014 – becoming the second eatery to debut as part of this year’s historic expansion to Universal’s entertainment complex.

The restaurant once was the home to Universal’s Latin Quarter restaurant, but has undergone extensive remodeling to fit the attitude and personality of the new Antojitos. I was invited recently to a preview of the new menu and to check out all the upcoming things going on at Universal CityWalk.

The name Antojitos itself means “little cravings” in Spanish, and refers to Street food in Mexico, prepared at street vendors and small traditional markets in the country.

Walking up to the restaurant, you are immediately struck by the grandeur and beauty of the art-like building. The exterior is vibrant and lively: shaped like a Mexican cathedral complete with a working bell tower, with bright, fun, painted colors splashed all over.

SONY DSC

A VW microbus has been converted to a standing bar truck, complete with a bartender inside.

SONY DSC

Drinks are a big thing here at Antojitos
Drinks are a big thing here at Antojitos, with many drinks made with celebrity’s liquors and spirits like the Handsome George, made with George Clooney’s Casamigos tequila brand

There is seating outdoor, indoors on the first floor, and upper level seating in the Antojitos “Up” area. The first floor is mostly for Mexican street food like tacos and enchiladas with a large stage area for mariachi performances while upstairs you can order more “refined” dishes with less of a cantina feeling and more intimate upscaled decor.

Downstairs at Antojitos
Downstairs at Antojitos
Bird cage like seating downstairs, overall amazing architecture and decor - a mix of traditional with urban
Bird cage like seating downstairs, overall amazing architecture and decor – a mix of traditional with urban
Luchador baby dolls...slightly creepy but funny
Luchador baby dolls…slightly creepy, but fun

Guests can choose to dine downstairs and enjoy a more casual dining experience that includes items like carnitas al pastor tacos (made with beer and chile braised pork, grilled pineapple and guajillo salsa) and oaxaca enchiladas (chicken tinga and house made mole sauce, queso fresco and lime crema).

Upstairs, guests can enjoy a more refined dining experience that includes menu options like carne asada brava (coffee crusted ribeye with fire roasted vegetables) and menonita shrimp (bacon wrapped shrimp stuffed with menonita cheese, manchego corn pudding and a poblano chorizo sauce).

Diners can also watch as their fresh guacamole is prepared tableside, enjoy nightly entertainment in the restaurant, and sample a variety of specialty beverages – including authentic Mexican soda, beers, regional wines and an extensive selection of tequila and mezcal. The guacamole was a favorite of mine that evening, so fresh and delicious unlike those pre-made guacamole that you encounter around town.

Antoritas
Antoritas

The Antorita is the signature drink at Antojitos, served in a beautiful, artistic glass. It has blanco tequila, Grand Marnier, Gran Gala and fresh squeezed lime and oranges and lemon, made fresh.

Modesto Alcala, vice president of revenue operations at Universal CityWalk, told us that the drinks are all made fresh without pre-made mixers.

SONY DSC

SONY DSC
Chef Steve Jayson (Vice President and Corporate Executive Chef for Universal Parks & Resorts) wanted to make sure everything on the menu is as authentic as possible.

SONY DSC
Chef Hector (head chef for Antojitos) and Modesto Alcala, and Chef Jayson discussing the dishes and inspiration at Antojitos.

SONY DSC
Guacamole: 13.95
Freshly made tableside with avocado, lime, tomato, garlic, red onion, green olives, and cilantro.
Served with just made tortilla chips

SONY DSC
Esquites Asados: 5.95
Roasted corn, jalapeño mayonnaise, queso fresco, ancho chile, just made tortilla chips

SONY DSC
Tuna Tostada: 10.95
Napa slaw, onions, serrano chiles, toasted pumpkin seeds, lime crema, avocado

SONY DSC
Seafood Cocktail: 12.95
Shrimp and scallops with lime juice, jicama, olives, cucumber, avocados, serrano chile, and
cilantro

SONY DSC
Trio Empanadas: 8.95
Masa turnover with beef machaca, chicken tinga, wild woodland mushrooms, and three
chile sauce

SONY DSC
Menonita Shrimp: 26.95
Bacon wrapped shrimp stuffed with menonita cheese, manchego corn pudding and a poblano
chorizo sauce

SONY DSC
Braised Short Ribs Jalisco: 23.95
Ancho chile broth, manchego corn pudding, peppers, chile onions, agave nectar

SONY DSC
Carne Asada Brava: 28.95
Dry-aged coffee crusted ribeye with roasted vegetables

SONY DSC
Enchiladas Oaxaca: 14.50
Chicken tinga and house made mole sauce, queso fresco, lime crema

Desserts at Antojitos
Desserts at Antojitos
Desserts at Antojitos
Desserts at Antojitos

Overall, I thought the menu was creative and interesting, though they may need a few kinks to iron out as time goes on to make it smoother.

Antojitos Authentic Mexican Food is now open nightly from 5 p.m. to midnight.

Antojitos is the newest venue to debut as part of Universal CityWalk’s historic expansion, which will include the addition of eight new venues to the complex’s already popular collection of national brands.

Other venues to join Antojitos this year include Hot Dog Hall of Fame, VIVO Italian Kitchen, Cold Stone Creamery, Menchie’s, and The CowFish. For more information about Universal CityWalk, visit: https://www.universalorlando.com.

Antojitos on Urbanspoon

Appetite for the Arches raises nearly $150,000 for RMHC

Chef’s event with a twist – Central Florida’s finest chefs showcased their creativity and raised nearly $150,000 to benefit the children and families of Ronald McDonald House Charities of Central Florida.

Appetite for the Arches is a fundraiser benefiting the Central Florida Ronald McDonald House Charities, and participating chefs were given the challenge to create an assortment of culinary delights using McDonald’s® ingredients.

At the first-ever Appetite for the Arches event hosted by Ronald McDonald House Charities® of Central Florida on March 1, over 350 guests enjoyed a chef’s event with a twist…one that had a little something to do with the Golden Arches. Chefs from thirteen of Central Florida’s finest restaurants created signature dishes using McDonald’s® ingredients.

Attendees also enjoyed live music and a silent auction featuring a wide variety of unique items. The event raised nearly $150,000 for the two Ronald McDonald Houses in Orlando and the families they serve.

Participating restaurants included:

· Blue Bird Bake Shop
· SeaWorld Orlando
· Cask & Larder
· The COOP
· Cuisiniers Catering
· The Ravenous Pig
· Eddie V’s
· The Ritz-Carlton
· K Restaurant
· The Rusty Spoon
· LUMA on Park
· Yardbird
· Orlando World Center Marriott

The Ronald McDonald House Charities of Central Florida (RMHCCF) finds, creates and supports programs that directly improve the health and well-being of children and families with their cornerstone program, the Ronald McDonald House.

The Ronald McDonald House provides assistance for families with children receiving treatment at local hospitals and medical facilities in Orlando. Helping families stay together, offering comfort, stability and significant cost savings in travel, accommodations and meals.

To keep their doors open 365 days a year, the Ronald McDonald House Charities of Central Florida rely on community support and donations to ensure that no family is ever turned away. There are two Ronald McDonald House locations in Orlando – one on the campus of Florida Hospital for Children and the other on the campus of Arnold Palmer Medical Center. The houses serve approximately 1,800 families each year. For more information, and to volunteer or donate to this wonderful organization, visit: https://www.ronaldmcdonaldhouseorlando.org

SeaWorld Parks & Resorts – Chef Hector Colon
Carolina Pulled Pork Arepas – Cilantro coleslaw, Southern jalapeno potato salad

McDonald’s Ingredients: Hotcakes, french fries, cream garlic sauce, pickles, mayonnaise, onions, chipotle BBQ sauce DSC_6289DSC_6277

 

Cuisiniers | Catered Cuisine and Events – Chef Jamie McFadden
Cuisiniers Panzanella: Grilled sesame bun, cucumber, tomatoes

McDonald’s Ingredients: Big Mac buns, biscuits, cucumber slices, tomatoes, spring mix, Italian vinaigrette
DSC_6314DSC_6313

 

Cask & Larder – Chef James Petrakis
Brandade Fritter – Bolognese, smoked tomato jam

McDonald’s Ingredients: Fish filets, hamburger, pork sausage, steak, bacon, tomatoes
DSC_6427DSC_6432

 

Luma On Park – Chef Brandon McGlamery
Le Big Mac – Coca-Cola glazed short ribs, bone-marrow, potatoes, braised lettuce, sesame seed tulle

McDonald’s Ingredients: Coca-Cola, romaine lettuce, pickles
DSC_6390  DSC_6376

The Ravenous Pig – Chef Julie Petrakis
Caramel Apple Bread Pudding: Oatmeal raisin streusel, bourbon ice cream

McDonald’s Ingredients: Caramel sauce, cinnamelts, apple slices, oatmeal raisin cookies, milk, eggs, lemons, vanilla ice cream
DSC_6350

Orlando World Center Marriot – Chef Brian “Butta” Stalters
Spicy Bang-Bang Arch Chicken: Spicy Thai noodle with pickled veggies

McDonald’s Ingredients: Spicy hot breaded chicken, cucumber slices
DSC_6334

K Restaurant – Chef Kevin Fonzo
Chipotle BBQ Beef Enchilada – Caramelized onions, southwestern veggies

McDonald’s Ingredients: Steak, tortillas, tomatoes, cheese, iceberg lettuce, southwest veggies, chipotle BBQ, onions
DSC_6404

 

The Rusty Spoon – Chef Kathleen Blake
Pimento Cheese Potato Fritter with Bacon Brittle

DSC_6418 DSC_6342

Yardbird | Southern Table & Bar
Pork Belly McGriddle Cake – Bacon, quail egg, green tomato and McGriddle cake
DSC_6446DSC_6357

Blue Bird Bake Shop – Chef Jeff, Joel, Josh
Strawberry Balsamic Cupcakes & Oatmeal Butterscotch Whoopie Pies
DSC_6324
DSC_6327

Eddie V’s – Chef Eric Enrique
Chicken Tortilla Soup
DSC_6318

The Coop – John Rivers
Chicken N’ Biscuits & Baked Pimento Cheese Grit Squares
DSC_6307

The Ritz-Carlton – Chef Stephane Chermay
Strawberry Shortcake

DSC_6303 DSC_6299

Appetite for the Arches guests
Appetite for the Arches guests
Appetite for the Arches guest shot
Appetite for the Arches guest shot
AFA Collage Photo
AFA Collage Photo
Jason Shelfer, Jana Shelfer, Laura Batten, Greg Batten enjoy Appetite for the Arches
Jason Shelfer, Jana Shelfer, Laura Batten, Greg Batten enjoy Appetite for the Arches
Chef James Petrakis of The Ravenous Pig and Cask & Larder speaks with emcee Matt Austin from WKMG
Chef James Petrakis of The Ravenous Pig and Cask & Larder speaks with emcee Matt Austin from WKMG
Chef Julie Petrakis of The Ravenous Pig
Chef Julie Petrakis of The Ravenous Pig
Chef John Rivers with his southern style chicken n biscuits
Chef John Rivers with his southern style chicken n biscuits

image001

Kiko’s Japanese Cuisine and Sushi

0

SONY DSC

It may not look like much on the outside, but Kiko’s Japanese Cuisine serves up some very decent sushi and Japanese style cuisine, especially for those who are new to sushi or enjoy vegetarian dishes. Chef Jim is head of the sushi station while his wife, Kiko, takes care of the kitchen items, including but not limited to the deliciously fried tempura items.

Kiko's Sushi
Kiko’s Sushi

Chef Jim, a soft spoken man with a gentle heart, was trained in San Francisco and actually had a restaurant in Melbourne many years before moving to this corner of University and Semoran in Winter Park, just on the outskirts of Full Sail University.

The decor here is rather minimalistic, but quaint. The restaurant is staffed by the pleasant young daughter of the family along with other college-aged waiters and waitresses.

Sunomono with conch and octopus - with a "krab" roll
Sunomono with conch and octopus – with a “krab” roll
Hand rolls with spicy seafood mix
Hand rolls with spicy seafood mix
The sushi and sashimi combination at Kiko's
The sushi and sashimi combination at Kiko’s
Kiko roll - fried tempura roll with seafood
Kiko roll – fried tempura roll with seafood
"Crazy Roll" - with eel and krab
“Crazy Roll” – with eel and krab
Dragon roll
Dragon roll

Also of note, Chef Jim and his wife Kiko are vegetarians – maybe the first and only Japanese restaurant that I’ve been to in Orlando with vegetarian chefs. There is an extensive vegetarian/vegan menu here with over 50 items all made with fruits, veggies, and “faux” meat.

“Veggie” meat isn’t too popular in American cuisine yet, but in Asia, where Buddhist practictioners have favored vegetarian meals for centuries, it’s almost perfected to an art form. Almost all the savory meaty tastes without the guilty bad karma feels.

The Vegetarian Menu at Kiko's - all made with veggie, meat substitutes, and fruits
The Vegetarian Menu at Kiko’s – all made with veggie, meat substitutes, and fruits
The best "faux" beef BBQ skewer I've ever had - tastes just like real beef but totally made of soy and tofu
The best “faux” beef BBQ skewer I’ve ever had – tastes just like real beef but totally made of soy and tofu
Fried Stuffed Mushrooms
Fried Stuffed Mushrooms and Jalapeños
Eggplant stuffed with "chicken" - veggie chicken
Eggplant stuffed with “veggie ham”

Photo Mar 28, 7 48 57 PM
Salt and Pepper “Pork” – made with veggie burdock meat, green peppers, and onions

Jonnie Mildner enjoys his bento box
Jonnie Mildner of Lexus Orlando enjoys his bento box during a recent lunch break
Chicken Katsu bento box
Salmon Teriyaki bento box
Chef Jim of Kiko's
Chef Jim of Kiko’s

Overall, this is a nice standard neighborhood sushi place with a pleasantly good selection of vegetarian options – great for catering to vegetarian friends. I definitely enjoyed this humble sushi shop, especially its fried tempura options.

Kiko Japanese Cuisine on Urbanspoon

Pig Out – “Chef’s Garden Party” at Crimson Tavern, Orlando Airport Marriott

0

Crimson Tavern is a bit of a hidden secret here in Orlando, tucked away inside the Orlando Airport Marriott hotel. I visited them before here. The chalkboard menu features seasonally changing dishes such as the new Shrimp and Grits made with Cape Canaveral red shrimp and house chorizo; a rather adventurous game pie made with venison, boar, and rabbit; house made charcuterie plates; and cheese plates featuring selections from around the world.

IMG_0503

At the Orlando Airport Marriott’s Crimson Tavern, ingredients are not just locally sourced—some of them are grown just outside the doors, a common developing theme among Marriott’s hotel restaurants. With a 2,500-square-foot Chef’s Garden, the restaurant is able to offer guests fresh herbs, fruits and vegetables, as well as a unique setting to host a special event.

What can’t be found in the chef’s garden is sourced from local farms and companies including Winter Park Honey, Satur Farm, Long & Scott Farm, Lake Meadows Naturals, Palmetto Creek, Creekstone Natural Angus, Tanglewood Farms Poultry, MyYard Farm, Loch Duarte Salmon, Uncle Matts Citrus, Muse Gelato and Orlando Brewing Company.

This month, the garden hosted a special event of its own as it celebrates its year anniversary.

IMG_0537

On March 27th, Executive Chef Tony Hull and his culinary team showcased a Palmetto Creek Farm whole pig prepared eight different ways, along with fresh garden produce (picked right out of the Chef’s Garden) and local seafood complete with craft beer and wine pairings. I was graciously invited to attend the celebration, a beautiful night in the chef’s garden with plenty of pork to pig out to. The rain had just stopped and the evening was at a perfect cool temperature, perfect for a night of eating out in Central Florida.

Palate-pleasing offerings included: Pork Terrine (with pig butter, sausage, pickles & breads); Porchetta & Stuffed Shoulder (Logan turnpike grits & braised garden greens); Garden Lettuce with Maple Bacon (piccalilli vinaigrette & relish); Pastrami Belly (rye, kraut & Russian dressing); Slow Roast Carnitas (tortilla, slaw & cojita cheese); plus, Tavern Favorites (Canaveral Poached Shrimp; Bloody Mary Cocktail; Grilled Oysters & Clams and more).

Crimson Tavern Chef's Garden Party
Crimson Tavern Chef’s Garden Party

pork terrine
PORK TERRINE pig butter, sausage, pickles & breads – made from the head of the pig, often referred to as “head cheese”

Succulent Porchetta
Succulent Porchetta

PORCHETTA – very crispy skin with very moist and juicy meat – served with Logan turnpike grits & braised garden greens

IMG_0484
GARDEN LETTUCE WITH HOUSE MAPLE BACON Picalilli vinaigrette & relish

IMG_0466
PASTRAMI BELLY Rye, kraut & russian dressing – One of my favorite dishes of the evening, a pastrami sandwich with super fatty pork belly.

IMG_0542

Pastrami Belly Sandwich

IMG_0472
SLOW ROAST CARNITAS – Served in a Tortilla, slaw & cojita cheese – wonderfully spiced, crispy skin

Canaveral poached shrimp
Local Cape Canaveral poached shrimp
Housemade Duck sausage
Housemade Duck sausage
Lake Meadows Naturals Deviled Eggs
Lake Meadows Naturals Deviled Eggs
Collard Greens with bacon
Collard Greens with bacon
Oysters
Oysters
Grilled local St Johns River clams
Grilled local St Johns River clams
House made pickles
House made pickles

IMG_0499

IMG_0500

Roasted Pork shoulder
Roasted Pork shoulder
Loved these cheesy grits
Loved these cheesy grits
Blueberry Bread Pudding - delicious
Blueberry Bread Pudding – delicious dessert

IMG_0463

Grilling the oysters and clams on La Caja China
Grilling the oysters and clams on La Caja China
Carving station with Crimson Tavern staff
Carving station with Crimson Tavern staff

IMG_0540

Hanging out with Katalin Nagy-Takio, Catering Sales Exec at Orlando Airport Marriott
Hanging out with Katalin Nagy-Takio, Catering Sales Exec at Orlando Airport Marriott

 

Sous Chef Brandon
Sous Chef Bryan Hawthorne
Executive Chef Tony Hull
Executive Chef Tony Hull

Visit Crimson Tavern inside the Orlando Airport Marriott at 7499 Augusta National Drive, Orlando, FL 32828. For more information, visit: http://www.crimsontavern.com/

Easter Sunday Brunch Specials in Orlando 2014

Easter is Sunday April 20th this year, and with Easter, of course, comes Sunday brunch with the family. Make sure you make your reservations early!

Easter Brunch at the Hyatt Regency Orlando 

 Fiorenzo Italian Steakhouse is offering a special Easter Brunch menu this year – complete with a visit from the Easter Bunny.

For $64 per adult and $32 for children ages 5 to 12, the menu will include hand carved leg of lamb; fluffy omelets made to order; hot and cold smoked salmon; tapas and antipasto display; sparking wine; juice; coffee and tea; and much more.

You can call 407-345-4570 or email Orlando.Regency.Dining@hyatt.com for reservations.

IMG_9990


Enjoy Easter Brunch at Emeril’s Orlando or Emeril’s Tchoup Chop

Restaurants offering special menus, extended hours

Emeril’s Orlando and Emeril’s Tchoup Chop restaurants at Universal Orlando will both be serving unique menu items and cocktail specials onApril 20, Easter Sunday. Emeril’s Orlando will be serving the special menus for brunch only, 11:30 a.m.–3 p.m. Emeril’s Tchoup Chop will serve the special menu alongside its regular dinner menu from 12–9 p.m. Reservations are recommended.

Easter brunch at Emeril’s Orlando:

Emeril’s Orlando is offering specials including a duck confit and mushroom gumbo;baked oyster Rockefeller; a brûlée goat cheese salad with strawberries and beets;Gulf shrimp and corn grits with bacon, mushrooms, herbs and Creole tomato glaze;crab cakes served with poached eggs and a red bean-sweet corn relish and cayenne hollandaise; a boudin-stuffed quail with collard greens and mustard-pear jus; and panéed veal with truffle fettuccini. The special menu will be served from 11:30 a.m. – 3 p.m. on April 20. Call (407) 224-2424 for reservations. View the full menu.

 Andouille crusted fish of the day with shoestring potatoes, zucchini, squash and Creole meuniere sauce at Emeril’s.

Andouille crusted fish of the day with shoestring potatoes, zucchini, squash and Creole meuniere sauce at Emeril’s.

Easter at Emeril’s Tchoup Chop:

Emeril’s Tchoup Chop Easter specials include a Robata Tako with chick peas, sundried tomatoes, cannellini beans, charred ramps, yuzu dill vinaigrette; crab cake benedict with furikake biscuits, Asian guacamole kim chee hollandaise; chicken under a brick with spring peas, new potatoes, pipikaula, artichoke, cipollini onions charred ramp morel vinaigrette; a grilled Australian lamb T-bone with apple habanero “Waldorf” potato salad, mint lemongrass tamari drizzle huckleberry jam; a Lilikoi key lime meringue with huckleberry jam and huckleberry sorbet; and carrot cake trifle in a jar with macadamia nut brittle ice cream. The special menu will be served in addition to the regular dinner menu from 12–9 p.m. Call (407) 503-2467 for reservations. View the full Easter menu.

Contact

Emeril’s Orlando
(407) 224-2424
www.emerilsrestaurants.com/emerils-orlando
FacebookTwitterInstagram (@EmerilsOrlando)
#EmerilsEaster

Emeril’s Tchoup Chop
(407) 503-2467
http://www.emerilsrestaurants.com/emerils-tchoup-chop
FacebookTwitterInstagram (@TchoupChop)
#EmerilsEaster

BRIO Tuscan Grille at Winter Park Village Hops Into Easter
with April 12 Bunny Brunch, Featuring the Easter Bunny & Fun Activities

Who/What:
BRIO Tuscan Grille (BRIO) at Winter Park Village in Winter Park is celebrating springtime with its fun-filled Bunny Brunch for the entire family. Kids will spring into exciting Easter activities and a photo opportunity with the Easter Bunny himself (don’t forget your camera!)

BRIO’s breakfast will be plentiful with delicious items for both adults and children. Dishes on the adult menu, all priced at $11.95, include Eggs, Home Fries & Bacon (scrambled eggs, bacon, brunch potatoes, and brioche toast – turkey sausage available upon request); Sicilian Omelette (Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses, served with brunch potatoes); Berries & Cream French Toast (Mascarpone cream cheese stuffed French toast, honey, cinnamon, and berry compote with Applewood smoked bacon); and Ham & Biscuit Benedict (two poached eggs, Cherrywood smoked ham, housemade biscuit, and hollandaise, served with brunch potatoes).

Children’s entrees, both priced at $5.95, are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit.

All meals come with choice of coffee, tea, soda or juice; plus a yogurt & fruit parfait and house baked muffins.

Reservations are requested for the Bunny Brunch at (407) 622-5611.

When:
Saturday, April 12, 9–11 a.m.

Where:
BRIO at Winter Park Village
480 N. Orlando Ave.
Winter Park, FL 32789
(407) 622-5611

image (4)

It’s Brunch with the Easter Bunny! BRAVO! Cucina Italiana Orlando – Dellagio Hops into its April 12 Bunny Brunch, Featuring the Bunny Himself & Fun Activities

Who/What:
BRAVO! Cucina Italiana Orlando – Dellagio in Orlando is celebrating springtime with its fun-filled Bunny Brunch for the entire family. Kids will spring into exciting Easter activities and a photo opportunity with the Easter Bunny himself (don’t forget your camera!)

BRAVO!’s breakfast will be plentiful with delicious items for both adults and children. Dishes on the adult menu, all priced at $11.95, include Eggs, Home Fries & Bacon (scrambled eggs, bacon, brunch potatoes, and brioche toast – turkey sausage available upon request); Sicilian Omelette (Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses, served with brunch potatoes); Berries & Cream French Toast (Mascarpone cream cheese stuffed French toast, honey, cinnamon, and berry compote with Applewood smoked bacon); and Ham & Biscuit Benedict (two poached eggs, Cherrywood smoked ham, housemade biscuit, and hollandaise, served with brunch potatoes).

Children’s entrees, both priced at $5.95, are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit.

All meals come with choice of coffee, tea, soda or juice; plus a yogurt & fruit parfait and house baked muffins.

Reservations are requested for the Bunny Brunch at (407) 351-5880.

When:
Saturday, April 12, 9–10:30 a.m.

Where:
BRAVO! Cucina Italiana Orlando – Dellagio
7924 Via Dellagio Way
Orlando, FL 32819
(407) 351-5880.

image (5)

Easter at Ocean Prime

Celebrate Easter with family and friends at Orlando’s modern American supper club. Ocean Prime will open early at 11 a.m. on Easter Sunday, serving executive chef Jeremy Mattson’s special brunch menu in addition to the dinner menu all day. Brunch options include blood orange mimosaquichewith spinach, swiss, provolone, parmesan, arugula salad and fresh fruit,blueberry French toast with cream cheese, powdered sugar, warm maple syrup and smoked bacon, braised short rib with marble potatoes, caramelized onions, roasted peppers, poached eggs and cabernet jus, crab and eggs with toasted English muffin, jumbo lump crab cakes, poached eggs, hollandaise, fingerling potatoes and fresh fruit and blackened salmon salad with strawberries, grapes, cantaloupe, goat cheese, field greens, basil poppyseed dressing and candied walnuts. Reservations can be made online at www.ocean-prime.com.

Ocean Prime Crab and Eggs

Easter Day Buffet with Unlimited Champagne Café Osceola

Date: Sunday, April 20, 2014
Time: 11:30 a.m.-7:00 p.m.

Whether you love traditional favorites, unlimited champagne or dazzling desserts, Rosen Shingle Creek’s Café Osceola is serving more than 44 mouthwatering edibles for everyone to savor. Menu offerings include soups, salad, seafood stations, delicious entrees, carving and pasta stations, desserts and much more!

The buffet is priced at $64.95 for adults; $29.95 for children ages 4-12; free for children 3 and under. Florida residents and hotel guests take 25% off. Price does include tax and gratuity.

Reservations are strongly recommended by calling (407) 996-6338. For more information contact Emily Grether at egrether@rosenshinglecreek.com, or visit https://www.facebook.com/events/1410742295843030/.

Easter Day Buffet with Unlimited Champagne at Café Gauguin

Date: Sunday, April 20, 2014
Time: 11:00 a.m.-5:00 p.m.

The Easter Bunny is bringing more than just candy this year. Enjoy Café Gauguin’s special Easter Brunch including waffles and omelets made to order, carving stations, fresh seafood, sushi and desserts ranging from chocolate fondue to an assortment of pies, plus unlimited champagne and mimosas.

Our buffet is $41.95 for adults; $16.95 for children ages 4-12; free for children 3 and under. Price does not include tax and gratuity. Valet parking is complimentary.

Reservations are strongly recommended by calling (407) 996-9840. For more information contact Adrienne Lee at alee@rosencentre.com, or visit https://www.facebook.com/events/618763558171061/#.

unnamed (3)

Easter Day Brunch Buffet at Rosen Plaza’s Grand Ballroom

Date: Sunday, April 20, 2014
Time: 11:00 a.m.-4:00 p.m.

Fill your Easter basket with our spring brunch selections. Choose from more than 39 delectable dishes of soups, salads, fresh seafood, traditional favorites and decadent desserts. Includes a complimentary glass of wine.

The buffet is priced at $36.95 plus tax and gratuity, children under 12 $16.95 plus tax and gratuity; children under 4 free with each paying adult. Valet parking is complimentary.

Reservations are strongly recommended by calling (407) 996-0256. For more information contact Connie McCoy at cmccoy@rosenplaza.com, or visit https://www.facebook.com/events/614345248618502/.

unnamed (2)

Celebrate Easter Brazilian-Style
Texas de Brazil to Open at 11:00 a.m. with Additional Menu Items!

WHAT: Texas de Brazil will open at 11:00 a.m. on Easter Sunday, April 20 and is the perfect choice for an Easter feast, Brazilian-style! Families can enjoy Texas de Brazil’s signature cuts of beef, pork, lamb, chicken and Brazilian sausage carved tableside in true Brazilian Churrascaria fashion.

MENU
ADDITIONS: For Easter only, Texas de Brazil is offering scrambled eggs, fried potatoes, fruit salad, assorted pastries, bacon and sausage, in addition to their regular dinner menu. For the special price of $8/each, diners can also choose between mango, strawberry or passion fruit flavored Spring Mimosas, a delicious cocktail made with their house Champagne, blended with choice of fruit puree and a touch of orange juice.

WHEN: Sunday, April 20, open at 11:00 a.m.

COST: Regular Dinner: $46.99/Light Dinner: $24.99. Texas de Brazil will be serving the regular dinner menu and price all day. Drinks, dessert, alcoholic beverages, tax and gratuity are additional.

WHERE: Orlando, FL: 5259 International Drive, 407.355.0355

chx_lamb_garlic

Florida Home and Garden Show – Meet, Eat and Tweet at Barnie’s CoffeeKitchen!

This week I was invited to a Meet, eat and tweet at Barnie’s CoffeeKitchen hosted by edible Orlando, Central Florida Home & Garden Show, and Barnie’s CoffeeKitchen – Coffee…it’s more than just a drink – it’s FOOD.

1

This event was a preview event for the Central Florida Home & Garden Show on April 4-6 at the Orange County Convention Center, also educating the world about the art of coffee.

2

Chef Camilo Velasco was born and raised in Cali, Colombia. Immigrating to the United States in 2004 to finish his education, he enrolled at Valencia College with the mindset of furthering his love in the culinary arts.

3

Chef Velasco traveled from coast to coast before and after attending Valencia College, studying under Chef Norman Van Aken in Miami as well as here in Orlando. He eventually returned to Winter Park, FL to take his position as Executive Chef of Barnie’s CoffeeKitchen.

4

5

Barnie’s CoffeeKitchen is a home grown Florida original coffee company for over 30 years with over 50 hand-selected coffees. At CoffeeKitchen, they treat their coffee as food. The quality of the beans from the beginning on a farm to how roasters and baristas prepare the coffee defines a “real cup of coffee”.

6

7

The event began by introducing a few wines to please the palate as fellow guests mingled and got to know each other.

 8

First “on the table”, there was the Cream of Carrot Shooters with hints of ginger and coriander. This was my all time favorite of the night! It demonstrated each flavor – from carrot to ginger to coriander – in every sip and was great to have in the chilly Orlando weather!

 9

Next, I sampled the Mini Fig & Brie Tartine with house cured duck prosciutto (left) and Mini Smoked Salmon Tartine with crème fraiche and lemon oil (right). To those who like a little sweetness, I’d suggest the fig and brie tartine; however,the flavors of duck prosciutto was a bit lost in the fig and brie tartine and I can only assume that the prosciutto itself would have been delicious to have on it’s own…

The freshness and savory taste of the smoked salmon made me prefer the smoked salmon tartine over the fig and brie.

 10

The Mini Caprese Tartine with heirloom tomatoes, mozzarella and balsamic glaze was great: every ingredient came together to make this dish pop. It was so delicious that I forgot what type of bread it was on – I wanted to stuff the tartine all in my mouth as soon as I could!

 11

Key West Pink Shrimp Skewers (Mojo marinated) were served with an herb aioli. The shrimp was a delight with a sweet finishing taste. Chef Velasco did a great job in cooking the shrimp just right – juicy, not too raw and not too dry.

 12

Flank Steak Skewers with salsa verde were very delicious, but weren’t my favorite of the night. If I was in the mood for protein, this would be my “go to” snack.

13

Mini Chicken and Lentil Tagine with Mediterranean spices and preserved lemon was delicious when eating it all in one bite – I really loved how the chicken was moist and juicy.

However, I couldn’t taste the lentils in this dish at all. It was more of a moderate flavor in the dish where the Mediterranean spices were leveled with the amount of lemon added to it.

 14

The Brazil Sitio Primavera, a 2013 Cup of Excellence Winner, was made by the pour over method at the CoffeeKitchen. This was a smooth cup of coffee that isn’t very strong as the coffee is quickly filtered through when hot water travels through the coffee grounds into a glass vile and given to patrons.

15

DSC_0267

The Greenwell Farms 100% Hawaiian Kona was created and served using the Chemex Method. This little cup of Joe was VERY smooth. If desired for a plain, black coffee…this cup is for you. Not the least bit “plain”, it is sweet and has a tropical twist that was unique to my tastebuds. The best of the best can only give you that nirvana feeling any coffee lover would hope to experience.

 16

CoffeeKitchen barista’s special: Thai Tea Latte with espresso served hot.

17

CoffeeKitchen barista’s special: Thai Tea Latte with espresso served iced. Served hot or iced, you’ll enjoy a lovely Thai Tea unique from other Thai Teas when you’re at Barnie’s. At Barnie’s, they use their own lemongrass and herbs straight from their gardens that are picked daily to give you that fresh desire after a long day of work!

18

After reading this blog, I hope you realized that you can get more out of your visit at Barnie’s CoffeeKitchen than just a cup of Joe…you can order food, wine, champagne, etc! Speaking of champagne, there’s one with an infused apple “juice” of sorts.

19

Another, an infused grapefruit and ginger “juice”. Both “juices” were in ice form and served with a splash of champagne. Both are quite tasty, but I like the grapefruit and ginger option because I am a citrus lover. Not to mention, it’s also great for digestion and the general health!

The Central Florida Home & Garden Show is April 4-6 so be sure to stop by and be one of the first to find innovative products, new ideas and practical advice!! What’s more is that you’ll be able to receive deals in remodeling, home improvement and gardening with hundreds of experts all under one roof.

Also between April 4-6 at the show, Edible Orlando will be heat up with mouth-watering cooking demos by Central Florida’s top chefs throughout the weekend at the Cooking Stage. Chef Velasco will be on stage as well as several other greaet chefs. Full Schedule here: http://www.centralflhomeandgardenshow.com/CFHGS/AtTheShow/422.aspx

For more information, visit http://www.centralflhomeandgardenshow.com/CFHGS/EventsHome.aspx

Chef Yoshi Dreams of Sushi at Cascade American Bistro

Photos by Krystle Nguyen

Sushi Chef Asanuma Yoshio, better known as Chef Yoshi, practices his art inside Cascade American Bistro at the Hyatt Regency Grand Cypress. Long time Orlando residents may recognize Chef Yoshi, formerly the owner of the two-decades old Sushiman restaurant in the Marketplace at Dr. Phillips, who had to close the restaurant in October of 2006 after huge rent increases from the landlord.

Chef Yoshi, formerly of Sushiman, working the sushi rice with his fingers
Chef Yoshi, formerly of Sushiman, working the sushi rice with his fingers at Cascade American Bistro

Since 2007, Chef Yoshi has been working his skill at the Grand Cypress, offering his high quality and delicious sushi makimono rolls, nigiri sushi, and otsumami (snacks/small plates) menu at the Cascade American Bistro.

His sushi bar is slightly hidden, off to the side with several tables allocated to it, but remains a popular choice among discerning diners and visitors to the hotel restaurant. Though he is modest, you can tell he is very proud of his sushi creations.

Chef Yoshi presenting a special sushi plate full of nigiri, sashimi, and a maki roll
Chef Yoshi presenting a special sushi plate full of nigiri, sashimi, and a maki roll

I only wish that his bar will also get a nice upgrade in the coming months once the renovations begin for the restaurant – something with proper seats at the bar to watch the sushi chefs at work and enjoy a nice conversation over some poured Japanese sake.

Chef Yoshi shows off his knife skills through not only beautiful flower creations cut from cucumbers and carrots, but also in the way he cuts his fish for the sushi. The key to great sushi, in addition to great sourcing of fish, lies in the sushi rice, here perfectly balanced with flavors of rice vinegar, sugar, and salt.

Chef Yoshi is a traditionalist when it comes to sushi, preferring to let the ingredients speak for themselves and avoiding the trap laid by more Americanized sushi offerings like diluting flavors with heavy mayo sauces. Makimono roll prices range from $9 for simple tuna rolls to $19 for the dancing eel roll. Nigiri sushi prices range from $3 for tamago egg to $7.50 for uni sea urchin.

sushi-5

A fabulous California roll, stuffed with krab salad, sliced avocado, fresh, crisp cucumber, fish roe,  and sprinkled with sesame seeds on the outside
A fabulous California roll, stuffed with krab salad, sliced avocado, fresh, crisp cucumber, fish roe, and sprinkled with sesame seeds on the outside
Sweet Raw Shrimp "Ama Ebi" with head on - This is probably for the more advanced level sushi lovers out there, but definitely worth a try here under Chef Yoshi's care. I've had raw shrimp before in Tokyo, but the one prepared here was 10 times better, just sweet and smooth. Make sure to remove the head before eating though.
Sweet Raw Shrimp “Ama Ebi” with head on – This is probably for the more advanced level sushi lovers out there, but definitely worth a try here under Chef Yoshi’s care. I’ve had raw shrimp before in Tokyo, but the one prepared here was 10 times better, just sweet and smooth. Make sure to remove the head before eating though.
Salmon roe sushi - little, salty pearls of fish eggs that just pop in your mouth with flavors of the sea.
Salmon roe sushi – little, salty pearls of fish eggs that just pop in your mouth with flavors of the sea.
Unagi eel nigiri sushi - nicely grilled
Unagi eel nigiri sushi – nicely grilled
Tamago - a sweet Japanese egg omelet prepared with a little mirin rice wine and sugar, can be one of the hardest things to master in the sushi world. Done well here, with flavors on par with tamago found in the streets on the outer markets of Tsukiji in Tokyo.
Tamago – a sweet Japanese egg omelet prepared with a little mirin rice wine and sugar, can be one of the hardest things to master in the sushi world. Done well here, with flavors on par with tamago found in the streets on the outer markets of Tsukiji in Tokyo.
Dynamite Roll, Spider Roll, and Volcano Roll
Dynamite Roll, Spider Roll, and Volcano Roll
Dynamite roll - tuna with wasabi mayo and cucumber, sprinkled with  sesame seeds  and sliced green onion on the outside
Dynamite roll – tuna with wasabi mayo and cucumber, sprinkled with sesame seeds
and sliced green onion on the outside
Volcano roll - chopped scallop, spicy mayo on top of California roll with cream cheese
Volcano roll – chopped scallop, spicy mayo on top of California roll with cream cheese
Seek out Chef Yoshi and his sushi chef partner soon at Cascade American Bistro, Hyatt Regency Grand Cypress
Seek out Chef Yoshi and his sushi chef partner soon for some of the freshest sushi in town at Cascade American Bistro, Hyatt Regency Grand Cypress

A Night of Books and Cooks in Winter Park

0

Photos by Krystle Nguyen

Almost 400 attendees filled the halls and ballroom at the Alfond Inn in Winter Park on Thursday evening of March 6th, the 2nd Annual Books and Cooks – a night of authors and discussion benefitting the Winter Park Public Library.

The panelists included John Rivers, Chef and Owner of 4 Rivers Smokehouse and The COOP, Brandon McGlamery, Executive Chef of Prato and Luma on Park, Hollis Wilder, three time winner of “Cupcake Wars” and owner of Sweet by Holly, Norman Van Aken, executive chef of Norman’s at the Ritz –Carlton Orlando, and Richard Gonzmart, co-owner of The Columbia Restaurants, founded in 1905. The panel was moderated by novelist Bob Morris of Story Farm, which published both John Rivers’ Southern Cowboy and Brandon McGlamery’s 9 Courses.

DSC_6674

During the course of the evening, Chef Norman Van Aken pulled out a harmonica to play some blues, and shared with the audience what his last meal would be: out in Key West, with his son Justin, writing, his wife, Janet’s ribs, a soup, some form of conch, with some desserts, maybe a cupcake.

Mr. Richard Gonzmart of Columbia Restaurant went with a down-home traditional Latin last meal – Spanish bean soup, arroz con pollo chicken with rice, and ending with a dessert flan, while Chef John Rivers chose a final taste of home with some Charleston shrimp and crab soup and a huge coconut creme pie.

Chef Hollis Wilder would have her last meal during the porcini mushroom season in Florence, Italy, surrounded by the Italian people who make food with love, with loved ones gorging and Chef Brandon McGlamery would travel to the beaches of Boca Grande in southwest Florida, enjoying something with too much tequila from sunrise to sunset like his wife’s tacos, some stone crab, ending with some key lime pie and finished off by a lot more of the key lime.

DSC_6653

When asked what they would never eat…

“Shark fin soup” – Chef Brandon McGlamery
“Offal – I will not eat offal, if it processes wastes in another animal I will not eat it, including haggis” – Chef Hollis Wilder
“Nothing not made without love, made by people who don’t believe in it” – Chef Norman Van Aken
“I won’t eat peas. Did you know it’s the leading cause for choking deaths? Green and round…If you look at any recipes in our stores there is not a single one with peas. I failed high school home ec because we had to make pot pies – I put them on the round of the plate and the teacher said “if you don’t eat those you’ll fail the class” and I never looked back. We use green beans rather than peas in the chicken pot pie.” – Chef John Rivers

What was your biggest disaster?

DSC_6649

Chef Norman Van Aken – “A certain prince Stefan of Monaco once came in and ordered five filet mignons well done, he walked into kitchen smoking a cigarette and I kicked him out”

DSC_6652

Chef Hollis Wilder – “One time I took a cab to cook for Tom Cruise and Nicole Kidman. I had just moved to LA and I had to get a job – I wanted my picture on the billboard on sunset strip. My food agent sent me out to glamorous homes, cooking for big names in movies. I got into a car accident a month before, and had to call a cab to go to the grocery store for a $300 tasting for Nicole Kidman and Tom Cruise. I had to use some tough organic chicken from a free range farm in Malibu – In the end, I didn’t get the job.”

DSC_6646

Chef Brandon McGlamery – “Eggplant – you love it or hate it my mom had vegetarians over for dinner and I was going to grill the whole egg plant – just slice it put it on the grill and barbecue smoke it…with this liquid smoke from a jar…I just smoked it and basted it in it…”

DSC_6645

Chef John Rivers – “Long before opening the restaurant, I was cooking in the garage, learning as I was going along. I’m not a trained chef but watched tapes of Emeril and Paula Deen, just watched the shows and took notes and every weekend just trying and cooking and smoking. One day, the Make a Wish foundation held an event and invited me to cook. I had just bought a huge smoker for 500 lbs of meat, that we never used before. We learned on the way that should not travel while things are smoking and rotating. The meats will shift when traveling and distributes heat unevenly. We set it up and all the briskets are caught in the rotation. We had to feed 600-700 people in 30 min and there was meat and grease everywhere. We had to go in black from head to toe in grease but every body ate that day.”

Chef John Rivers expects to open 4 Rivers by UCF first and then The Coop a few weeks after, most likely in April 2014.

 

Questions from the Audience

These are tough times and with limited resources for yard to farm – What’s the easiest thing to grow in florida and use interesting in dishes and a natural resources easily in the backyard?

Marijuana cash crop – Chef Norman Van Aken
I guess tomatoes are boring, then – Chef John Rivers

We heard that Sir Paul McCartney came and ate at Luma on Park, is it true?

“Yes, he did he is vegetarian very humble and graceful. We had pizzas in the room from some Rollins kids and he said to his wife, let the kids have some” – Chef Brandon McGlamery

Chef Rivers, you had to cook for 500 people – how do you do the recipe times 500?

“They say, ‘A good chef can make it once a great chef can make it twice.’ For example, the pulled pork in the restaurant – we thought once it would be fine if we make it and hold it in car vat bags in simmering water, nice and slow. But simmered pulled pork became pulled pork soup. Learning how to scale it is one of our biggest challenges, but luckily we have people on our team to help us with that now.” – Chef John Rivers

Favorite Ingredients?

Garlic – Richard Gonzmart
Caramel – John Rivers
Caramelized maduro bananas – Norman Van Aken
Peaches – Hollis Wilder
Florida passionfruit – Brandon McGlamery

DSC_6657

DSC_6687

Pastry Chef Yoshikazu Kizu of The Ritz Carlton Orlando, Grande Lakes wins Annual US Pastry Competition

The Ritz-Carlton Orlando, Grande Lakes’ Pastry Chef Yoshikazu Kizu was recently awarded the coveted title of Pastry Chef of the Year at the 25th annual U.S. Pastry Competition on March 2, 2014.

The Ritz Carlton's Pastry Chef Kizu is awarded Pastry Chef of the Year
The Ritz Carlton’s Pastry Chef Kizu is awarded Pastry Chef of the Year

The U.S. Pastry Competition is America’s most prestigious pastry competition, inviting only 13 leading pastry chefs to showcase their talents by creating advanced dessert and chocolate recipes with technical sugar and chocolate sculpted showpieces.

This year’s showpiece theme was “Film Animation” and Chef Kizu created a highly technical film animation-themed showpiece depicting Beauty and the Beast consisting of a chocolate bon bon dessert and a plated dessert.

"Beauty and the Beast" - 1st Place at the US Pastry Competition
“Beauty and the Beast” – 1st Place at the US Pastry Competition

Bon Bon
Bon Bon – Milk Chocolate with Praline Paste, Raspberry Ganache, Earl Grey Tea Ganache completed with Dark Chocolate.

Plated Dessert
Plated Dessert – Milk Chocolate Mousse with Mango Cream and Passion Sorbet, Yuzu Granate and Dehydrated Foam – “The Beauty” of the “Beauty and the Beast”

Chef Kizu with his Dessert Showpiece at the US Pastry Competition 2014
Chef Kizu with his Dessert Showpiece at the US Pastry Competition 2014

The U.S. Pastry Competition is hosted annually by Paris Gourmet, a specialty food importer and distributor, taking place at the International Restaurant & Foodservice Show of New York on March 2, 2014 in New York City. Board members of the Société Culinaire Philanthropique, one of the oldest chef associations in the world, presided over the judging.

On a recent visit to the resort, I caught up with Chef Kizu, in the back of the Ritz Carlton’s kitchen, wearing the classic French toque blanche and putting the finishing touches on the evening’s plated desserts with focus and purpose.

Chef Kizu started in Orlando four years ago after transferring to Grande Lakes from the Ritz-Carlton in his home city, Tokyo. There, he gained his sensibilities and subtleties as a pastry chef.

In Japanese cuisine, sweets are very subtle with lots of fruit flavors and notes.

In America, people love their classic “cheesecakes” and “chocolate cakes”, all with a very heavy hand of sugar.

After creating his first chef’s table dessert and being told that it needed some more sugar, he decided to adapt and began adding a little more sugar to appeal to Western tastes – a decision which probably led to his win at the US Pastry Competition this year.

Today at Ritz Carlton, Grande Lakes he creates desserts with a clean modern aesthetic, incorporating specialty Japanese products to share his culture with a wider American audience from special VIP chef’s table events to every day catering for conferences.

The Ritz Carlton's Pastry Chef Kizu
The Ritz Carlton’s Pastry Chef Kizu

Preparations for the competition was arduous – two months of practicing and preparing desserts, sometimes until 4 am in the morning.

Adjusting to the changes in temperature between warm and sunny Orlando and cold New York, where the competition was held, would prove to be one of the biggest challenges in the competition.

Luckily, he was able to prepare in a very esteemed New York City kitchen before the competition: the kitchen of a living pastry-genius – the ever gracious Christina Tosi, 2012 James Beard Rising Star Chef of the Year and pastry chef/owner of Momofuku Milk Bar. Milk Bar has been called “one of the most exciting bakeries in the country” by Bon Appetit magazine.

Pastry Chef Yoshikazu Kizu
A fan of oranges and citrus, ingredients found locally here in Florida, Chef Kizu used blood oranges, orange, chocolate orange, topped with caramel to make his dessert cake for the competition.

Though he is more fond of cooking at home rather than going out to eat (probably because he can make the dishes better at home), one of his favorite places to go out when eating out is, surprisingly, Sweet Tomatoes, the salad buffet restaurant.

Chef Kizu recreated parts of his award winning showpiece for us to sample and after just one bite, I could immediately sense why he was awarded the title of Pastry Chef of the Year.

Delicate textures, subtle layers of sweet and bittersweet flavors, all melting together as one in his desserts. The complexity of the techniques also showed through his dessert pastries, adding multiple components and ingredients together in harmony.

Chef Kizu presenting "Belle" the beauty of the "Beauty and the Beast" showpiece
Chef Kizu presenting “Belle” the beauty of the “Beauty and the Beast” showpiece

Pastry Chef Yoshikazu Kizu

Milk Chocolate Mousse with Mango Cream and Passion Sorbet, Yuzu Granate and Dehydrated Foam – “The Beauty” of the “Beauty and the Beast”

Chocolate bon bons with praline ganache, earl grey tea ganache, raspberry
Chocolate bon bons with praline ganache, earl grey tea ganache, raspberry

Some of the most popular desserts ordered at the resort include peanut butter chocolate cake, Key Lime Pie, and Strawberry shortcake, though the flavors and desserts change seasonally. One of the most memorable desserts for Michelle Valle, public relations director at Grande Lakes Resort, in recent memory was the “smoked” chocolate macaron at the 10th Anniversary dinner for Norman’s restaurant. The chocolate was smoked outside and had a barbecue flavor, which American palates love according to Chef Kizu.

Macarons and Citrus desserts
Macarons and Citrus desserts
Strawberry shortcakes
Strawberry shortcakes
Chocolate Cake with peanut butter crumble
Chocolate Cake with peanut butter crumble

In addition to producing creative sweets through the in-house pastry team, the Grande Lakes resort has a commitment to sustainable cuisine, baking all of its bread in house and sourcing ingredients from the resort’s on-site Whisper Creek Farm. The Ritz-Carlton Orlando, Grande Lakes will open a new three-meal-a-day restaurant, Highball & Harvest, in late summer 2014.

The Cake - a new signature Ritz-Carlton dessert unveiled this year
The Cake – a new signature Ritz-Carlton dessert unveiled this year

Pastry Chef Yoshikazu Kizu
Pastry Chef Kizu hopes to one day compete in the International Pastry competition in France, representing Team USA, even if it potentially means facing off against the pastry team of his home country Japan.

Cascade American Bistro at Hyatt Regency Grand Cypress Resort

0

The 1,500 acre Hyatt Regency Grand Cypress first opened its doors in 1984 along the sandy shores of Lake Windsong just outside of Disney World.

This year, the hotel celebrates its 30th anniversary and begins a process in renovating a few of the hotel’s restaurant spaces, including the much lauded La Coquina, home of the award winning Sunday brunch. Included in the updates is a new company wide philosophy among the Hyatt hotel’s food and beverage team of “thoughtfully sourced, carefully served” food.

Cascade, named after the eponymous cascading falls sculpture, a centerpiece of the restaurant.
Cascade, named after the eponymous cascading falls sculpture, a centerpiece of the restaurant.

Cascade American Bistro at the Hyatt Regency Grand Cypress is one of the restaurants on property that is undergoing a transformation in both its menu and setting, decidedly for the better. I sat down with Executive Chef Kenneth Juran and Cascade’s sous chef Shelby Farrell to talk more about the changes and the direction that Cascade American Bistro is headed in.

Sous Chef Shelby and Executive Chef Kenneth at Cascade American Bistro
Sous Chef Shelby and Executive Chef Kenneth at Cascade American Bistro

Chef Kenneth Juran came to Hyatt Regency Grand Cypress in 1994, after 7 and a half years as Executive Chef at Park Hyatt in Washington, D.C, and Sous Chef Shelby Farrell, a recent graduate of Valencia College’s Culinary Program, who brings a fresh outlook to the new menu and a raw passion for food.

“The menu at Cascade has completely improved in the past few years since the new philosophy of “thoughtfully sourced, carefully served” was rolled out. We have ingredients from local farms like Lake Meadow Naturals and herbs from our own on site garden.” said Chef Kenneth.

“From our coastal waters, to our very own garden, our Chef strives to bring you the freshest ingredients Florida’s farms & waters have to offer. We offer locally produced, sustainable and/or organic when possible.” – Hyatt Regency Grand Cypress Chef Kenneth Juran on the menu at Cascade American Bistro

The restaurant itself will be undergoing some renovations to be completed by next year as well. Many of the furnishings appeared to be a bit dated, as were the servers’ uniforms, and definitely would welcome the update to match the new philosophy. As it stands, it appeared like the place hadn’t had much of an upgrade since the early 1990s.

Chef Shelby, who joined Cascade just as the new food philosophy began implementation, found her passion for cooking from growing up in a food loving Italian/Gulf Coast Southern family, where her maternal grandmother from Naples, Italy taught her to roll gnocchi as soon as she was tall enough to reach the counter from on-top of a chair – one of her earliest memories. In college, she joined Valencia’s Culinary Program and was introduced to many great chefs, ultimately leading her to Hyatt today.

“The culinary program at Valencia College was great for me – I hear a lot of people complain about its lack of complexity and limited resources and I’m sure if I had gone into it with the experience I have now I would have thought the same thing but as someone who had a lot of raw passion but limited experience it was great and I was able to learn so much.” she said.

SONY DSC

Local Farms and Purveyors at Cascade American Bistro include:

Lake Meadows Naturals – Chicken, Duck, Eggs
Gary’s Seafood – Line Caught Fish, Shellfish
Cahaba Club Farms – Micro Herbs, Lettuces
B&W Growers – Lettuces
King Farms – Tree Fruits, Garden Vegetables
Ashley Farms – All Natural Chicken
Sweet Grass Dairy – Cheeses, Dairies
Palmetto Creek Farms – Hereford Pork

Chef Kenneth preparing for a banquet at the Hyatt
Chef Kenneth preparing for a banquet at the Hyatt
Chef Shelby working in the Cascade kitchen
Chef Shelby working in the Cascade kitchen

During my visit, I got the chance to sample a few of the new signature items on the menu and was pleasantly surprised. The shrimp cocktail featuring shrimp from Pine Island, Florida was a nice starter, but it seemed to be missing some flair overall. The Burata and Frisee salad was much more delightful, topped with fresh Burrata mozzarella, candied pumpkin seeds, baby beets, toasted pumpkin seed dressing – I couldn’t get enough of this tasty salad.

The creative Lamb Burger was tasty and a favorite, sufficiently moist and tender, full of spiced flavors like dill, topped with goat cheese, arugula, and house made pickles on a soft dill roll. Another favorite was the signature Crab Stuffed Flounder entree – generous amounts of luscious lump blue crab, stuffed inside fresh flounder and topped with paprika and glorious melted lemongrass butter from Lake Meadows Naturals.

SONY DSC
Classic Shrimp Cocktail/ Bloody Mary spiced cocktail sauce, shaved celery – Pine Island, FL shrimp

SONY DSC
Burrata and Frisée / fresh Burrata mozzarella, candied pumpkin seeds, baby beets, toasted pumpkin seed dressing

Steamed Clams with bacon small plate
Steamed Clams with bacon small plate
Frito Misto of Calamari / baby artichoke,  button mushroom, fennel and lemon aioli
Frito Misto of Calamari / baby artichoke,
button mushroom, fennel and lemon aioli
Bistro Rustic "Hearth Bread" pizza - 4 local farms cheese, pulled chicken,   garden herbs and olive oil
Bistro Rustic “Hearth Bread” pizza – 4 local farms cheese, pulled chicken,
garden herbs and olive oil

SONY DSC
Lamb Burger/ goat cheese, arugula, spicy bread & butter pickle on a soft dill roll, house made chips

Chicken Fried Chicken Thighs/ sautéed spinach and  kale, spoon-drop biscuits, Yuengling mustard sauce
Chicken Fried Chicken Thighs/ sautéed spinach and
kale, spoon-drop biscuits, Yuengling mustard sauce

SONY DSC
Crab Stuffed Flounder/ lump blue crab, olive oil, crushed potatoes, paprika, lemongrass butter from Lake Meadows Naturals (Ocoee, FL)

SONY DSC

SONY DSC

SONY DSC

Overall, the menu at Cascades is steadily improving, and I can’t wait to come back, especially once the renovations and transformations are complete. Prices were on the higher end of acceptability, however, and I would recommend lowering them just a tad to encourage more locals to come.

A pleasant surprise at Cascade American Bistro, is that it is also the home for Chef Yoshi, formerly of the acclaimed Sushi Man restaurant on Sand Lake Road. On the back side of the regular menu is an extensive sushi menu…more on that next time.

SONY DSC

Over the years, the Grand Cypress has added a free-flowing lagoon pool, Rock Climbing Station, new interactive Water Jet Splash Zone, rope bridge, walking paths, and expansive, wrap-around sundecks. New features complement the resort’s favorite activities including; S’mores pit, beach volleyball, tether ball, hammocks, watersports and marked jogging, walking, and biking trails.

SONY DSC

SONY DSC

SONY DSC

SONY DSC

SONY DSC

Hyatt Regency Grand Cypress Special Promotions

Known and awarded for its long-standing grandeur, pristine outdoor recreation, privacy, and uncompromising standard of service, Hyatt Regency Grand Cypress celebrates 30 years of grand excellence throughout 2014. The celebration continues with the 30th Anniversary Grand Experience Getaway with room rates starting at $198.40 per night to include a $30 food and beverage credit, based on availability through December 20, 2014.   Use special offer code RTRO.

For more information; call 407.239.1234; visit GrandCypress.Hyatt.com; like Hyatt Regency Grand Cypress on Facebook; and follow on Twitter at @HRGrandCypress.

Cascade American Bistro on Urbanspoon

Spice Road Table at Epcot’s Morocco Pavilion

SONY DSC

Moroccan cuisine is one of the few cuisines that is generally not encountered at all here in Orlando. I think the only place right now would be at Epcot’s Morocco Pavilion, bringing authentic Moroccan cuisine to us in the form of Marrakesh restaurant and now, the newly constructed Spice Road Table, located just on the Morocco pavilion’s waterfront at the World Showcase.

When one thinks of Morocco, exotic images of sweeping desert sun sets and sultry spices at street market bazaars are conjured up, with a few images no doubt due to memories of the country portrayed in the Indiana Jones franchise.

Morocco Pavilion at Epcot's World Showcase
Morocco Pavilion at Epcot’s World Showcase

Moroccan cuisine is extremely refined, known for being far more heavily spiced than Middle Eastern cuisine thanks to Morocco’s interactions and exchanges with other cultures and nations over the centuries along the ancient “Spice Road.”

This spice road stretched from the Spice Islands in Indonesia, and India, China, along the Arabian and Mediterranean coasts, and west towards Italy, Spain and finally, Morocco.

Hence the name Spice Road Table.

I recently visited for a media night event to preview the menu and check out the newly constructed restaurant. The concept is part of the new wave of “small plates” or “tapas” restaurants popping up through town, which works well here considering how many people come to Epcot with groups of friends ready for tasting delicious foods and drinks from around the world. The small plates make things easier to share and for more opportunities to taste different dishes in one sitting, while enjoying them all with a drink or two.

Spice Road Table
Spice Road Table
Menu at Spice Road Table - Epcot
Menu at Spice Road Table – Epcot

The new Spice Road Table restaurant has two seating areas: an extensive covered out door patio space  and a smaller in door area with long, sweeping windows providing a nice view of the Illuminations fireworks – make sure to get the middle table for the best view.

Outdoor seating at Spice Road Table
Outdoor seating at Spice Road Table
Indoor seating at Epcot's Spice Road Table
Indoor seating at Epcot’s Spice Road Table
Hummus and Spiced nuts
Hummus and Spiced nuts

Common spices used in Moroccan cuisine include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron) and common herbs include mint and maadnous (parsley). Although spices have been imported to Morocco for thousands of years, many ingredients — like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez — are home-grown.

I must admit that it was a bit difficult to detect what I hoped would be an abundance of spices in Spice Road Table’s dishes, but I am guessing they have to take it down a few notches to appease the masses. Here’s a tip though to bring the spice level up a notch – ask for harissa sauce.

Harissa sauce
Harissa sauce

Harissa is a Tunisian hot Chili pepper paste made from roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway. Harissa may be the next “Sriracha” if they can get it out to more restaurants and markets.

The fried calamari, a very respectable calamari dish with just the right amount of crunchiness and flavor, gave off sparks of savory, spicy delights when lightly dipped in the red harissa sauce.

Fried Calamari at Spice Road Table
Fried Calamari at Spice Road Table
Fried Calamari at Spice Road Table
Fried Calamari at Spice Road Table

A tagine is a historically Berber clay pot dish – kind of like a North African slow cooker – traditionally cooked over coals or a stove. The traditional tajine pot is formed entirely of a natural clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. It’s used here for a few of the dishes, though none were served hot that I tried.

Tagines and spices for display
Tagines and spices for display
Spicy Garlic Shrimp in Tagine - more mild than spicy, but very fresh and tasty nonetheless. Loved the garlic butter on this dish.
Spicy Garlic Shrimp in Tagine – more mild than spicy, but very fresh and tasty nonetheless. Loved the garlic butter on this dish.
One of my favorite dishes - Cous cous
One of my favorite dishes – Cous cous with shrimp, mussels, squid

The main Moroccan dish most people are familiar with is couscous, the old national delicacy.  My favorite dish of the night was the above cous cous dish, though it’s not on the menu. The flavors of the fresh shrimp and mussels along with the texture of the cous cous all went together very well.

Chicken skewers, sadly, though predictably, were a bit too dry but still had good flavor
Chicken skewers, sadly, though predictably, were a bit too dry but still had good flavor

 

Beef skewers
Beef skewers
Lamb Sliders
Lamb Sliders – one of my other favorite dishes here – juicy and full of cucumber dill and a mint tzatziki between brioche buns
Rice stuffed Grape Leaves
Rice stuffed Grape Leaves
Spiced Flan at Spice Road Table
Spiced Saffron and Lemon Custard Flan at Spice Road Table

SONY DSC

A Decadent Chocolate Pyramid (with a creamy center) with Almond Ice Cream

Assorted Baklavas for Dessert
Assorted Baklavas for Dessert
Fox 35's David Martin appreciates the colorful drinks at Spice Road Table
Fox 35’s David Martin appreciates the colorful drinks at Spice Road Table
"Higher, Higher!" the staff shout as the waiter pours the tea from his pot
“Higher, Higher!” the staff shout as the waiter pours the tea from his pot
Mr. Abdoul has been with Epcot since he started as part of the student exchange program over 20 years ago
Mr. Abdoul has been with Epcot since he started as part of the student exchange program over 20 years ago

SONY DSC

Night scenes out side Spice Road Table - Belly dancing and Moroccan band
Night scenes out side Spice Road Table – Belly dancing and Moroccan band

Spice Road Table on Urbanspoon

St Patrick’s Day Festivities at Raglan Road with Chef Kevin Dundon – Downtown Disney

Photos and Words by Katherine Nguyen – Katherine Nguyen Photography

Ireland’s celebrity Chef Kevin Dundon showcases his new cookbooks at Raglan Road Irish Pub & Restaurant at a “Modern Irish Food” lunch demo during St. Patrick’s Festival.

In the midst of the Mighty St. Patrick’s Festival March 7-17 at Raglan Road Irish Pub & Restaurant, Ireland’s celebrity chef Kevin Dundon served up flavors of his homeland during two signature dining events.

Chef Dundon is known for his five-star Dunbrody House hotel and cookery school in Ireland, Dundon. He is also the master chef and creator of the pub menu at Raglan Road. His 5th book illustrates stories from Ireland featuring his restaurant partners, Paul Nolan and John Cooke, as well as himself. More than that, Chef Dundon has his own line of cookware and appliances! Don’t worry, his pans are stainless steel! Host of the PBS series, “Kevin Dundon’s Modern Irish Food,” Dundon cooked in the Grand Dining Room at the Downtown Disney restaurant and demonstrated recipes from the cookbook upon which the show is based.

John Cooke, Chef Kevin Dundon, Katherine Nguyen (Tasty Chomps Photographer), and Paul Nolan
From left to right: John Cooke, Chef Kevin Dundon, Katherine Nguyen (Tasty Chomps Photographer), and Paul Nolan.

DSC_0007
During the “Modern Irish Food” lunch event, Dundon demonstrated four lunch courses paired with wines.

DSC_0004
The first course was Espresso of Courgette and Almond Soup; it was very smooth, different, delightful, and had two consistencies: a froth on top and a more watery soup underneath.. Paired with Domaine Chandon, Brut, Napa, which was quite tasteful! It is one of my favorite drinks (not shown).

DSC_0016
The second course was Homemade Potato Gnocchi with Seared Scallops and Crispy Pork Belly paired with Vosceret, Estate Bottled, Chablis, France. I quite fancy this dish as each item within it had its own specific texture and flavor. The scallops were made just right and were not overcooked. The crispy pork belly was delicious, but may get stuck in your teeth! The white wine that came along with the dish was smooth and did not overpower any of the flavors from the dish.

DSC_0029
The third course was Pulled corned beef & cabbage infused with an Asian broth paired with Chalone Estate, Pinot noir, Chalone, California. I believe this dish to be very easily duplicated at home as my mom often makes a dish similar to this for us. However, the carrots in this dish here was a bit hard and I prefer it to be softer, cooked longer.

DSC_0022

The red wine paired with this dish was my least favorite – I am not a fan of the strong reds.

DSC_0052
The fourth and last course of lunch was Upside-Down Steamed Orange Pudding with Caramelized Clotted Cream paired with Inniskillin, Ice Wine, Canada. Now, you may think that’s a lot of cream on top, but it was very necessary to make the dessert not be so overbearingly sweet! Eating all of the ingredients with no substitutions or deletions, it was good enough to make anyone with or without a sweet tooth to come asking for seconds! Even Chef Dundon, who doesn’t have a sweet tooth, could eat this dish ALL DAY LONG. On the other hand, the dessert wine was super sweet – too sweet for my taste! But don’t let my opinion cloud your choice to try this the next time you’re at Ragland Road!

All of the dishes served can be found in “Kevin Dundon’s Modern Irish Food” the book or a DVD of Chef Dundon cooking a few dishes himself step by step!

DSC_0074
Not only did we get to try food from Chef Dundon’s book, but we were able to meet with him as well as Paul Nolan and John Cooke to hear about their lives, their new books, etc.

Chef Dundon shared an experience of when he was a wee lad. He would catch mackerel for his mother to cook for him very often back in Ireland. One day, he had an urge to cook mackerel himself to surprise his grandparents for breakfast! Little did he know, he didn’t cook the mackerel very thoroughly – he was ahead of his time and discovered sashimi! (Just kidding). Chef Dundon ended up serving cold tea and a cold meal, including the mackerel, to his grandparents who loves him and his cooking no matter what!

What’s more is that it was his grandmother and mother who inspired his passion for cooking!

DSC_0070
To read more of Chef Dundon and more of Paul Nolan, John Cooke, and Ireland, make sure you pick up “I’d ate the Back Door Buttered, Ma!”

DSC_0063
Here’s a sneak peak… This is Bill Hazlett – the first man at the bar. He is featured in the book and also honored us by his presence in the back room.

Throughout the Mighty St. Patrick’s Festival, Raglan Road and Downtown Disney will celebrate with a lineup of guest bands, Irish dancing, children’s activities, face painting and “wearin’ of the green.” Visit raglanroad.com for more information.

mighty-festival-resized

Owned and operated by Irish partners Paul Nolan, John Cooke 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. Guests can enjoy live Irish bands and performances by The Raglan Road Dancers nightly and during the Rollicking Raglan Sunday Brunch. Live music is also scheduled nightly on the pub patio. Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late; Sunday Brunch 11 a.m.-4 p.m. Raglan Road Irish Pub & Restaurant is located 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.

Katherine Nguyen is a student at the University of Central Florida majoring in Molecular Biology and Microbiology and minoring in Health Service Administration with a goal of going to dental school. She enjoys playing soccer and has been captain of an intramural team for 3 years now at UCF. Photography is her number one hobby in which she has dabbled in the field since 2008; she is very diverse in the field, but her favorite sub-fields include portraits on location, nature, food, and sports photography. In her free time, she also tutors any subject in high school and middle school as well as volunteers at Camp Boggy Creek in Eustis, FL. Link:  https://www.facebook.com/KatherineNPhotograp

The Great Orlando Mixer presented by Orlando Weekly

Photos and Words by Unique Michael

“Men and girls came and went like moths among the whisperings and the champagne and the stars.” — F. Scott Fitzgerald, Author of The Great Gatsby 

Remember those magnificent parties Gatsby put on for Daisy in The Great Gatsby? On Saturday, March 8th 2014 Orlando Weekly hosted the largest cocktail party, The Great Orlando Mixer at The Cheyenne Saloon at Church Street Station. Hundreds of folks dressed in extravagant 1920s attire and partied to 1920 remixes of today’s pop hits.

If you’ve never been inside The Cheyenne Saloon, you’re missing out. The interior is reminiscent of a western saloon where the winner of a “showdown” drank to celebrate their victory. When you first walk in, you’ll notice the mirrors behind the side bars. They reflect the entire Saloon, showcasing the beauty in whole. As you move closer to center of the room, your eyes immediately float to the beautiful wood floors, paneling, and railings. If that isn’t reminiscent of a beautifully designed saloon, the stained-glass fixtures and windows bring out the real western appeal where folks would drink and smoke for hours.

Despite the photo of everyone dancing and socializing from the mass amount of alcohol consumed, hundreds of drinkers judged Orlando’s top bartenders by trying each of the bartender’s unique cocktails, ultimately crowning one bartender as the winner of The Great Orlando Mixer.

prato
Christina Eglin of Prato in Winter Park served up some truly dynamic vodka and moonshine drinks. Her original recipe for everyone to create at home is the Melone Picante.

Melone Picante Recipe:

-1.25 ounces Nolet’s Gin
-1 lemon wedge, squeezed
-0.75 ounces Canton Ginger Liqueur
-1 ounce fresh watermelon juice (adding simple syrup to taste)
-3 dashes habanero bitters

Luma
Jerid Johnston from Luma dazzled the crowd with his snazzy mustache and beautiful cocktails. His original recipe for everyone to create at home is the The Firm.

The Firm Recipe:

– 2 ounces Gentleman Jack
-1 ounce Blood Orange San Pellegrino
– 0.75 ounces soda water
-0.5 ounces agave nectar
-3 dashes grapefruit bitters

kasa
Alejanddro Munoz from Kasa wowed the crowd with their cocktails – one even had apple pie on the rim. His original recipe for everyone to create at home is the the Cinnamon Suspension Martini.

Cinnamon Suspension Martini Recipe:

-1.5 onces vanilla vodka
-2 ounces lemonade (homemade sour mix)
-Couple of dashes of cinnamon powder

dta
Michael Studley from DTA electrified the crowd with his refreshing cocktails – one had cucumber. His original recipe for everyone to create at home is the the Real Mccoy

Real Mccoy Recipe:

-1.5 ounces Nolet’s Finest Gin
-1 ounce lemon juice
-0.5 onces Grapefruit San Pellegrino
-1 sprig rosemary
-1 ounce simple syrup
-0.5 ounces egg whites

girls 
The dancers put on a show, the music grew louder, and laughter filled the air.

pastry
Among the many food vendors, German Backhaus, a German bakery and deli (formerly Yalaha Bakery) in the Lake Ivanhoe District, served up mouthwatering breads, apple strudel, and a black forest dessert.

rene

 

Photo by Orlando Weekly 

At the end of the night, the many revelers at The Great Orlando Mixer voted for Rene Nguyen of Hanson’s Shoe Repair as the Winner. His original recipe for everyone to create at home is the the The English Channel

The English Channel Recipe:

-1.5 ounces Plymouth Gin
-1.5 ounces Carpano Bianco Vermouth
-2 dashes orange bitters
-Cynar rinse

Specific Instructions:

1) Chill serving glass with ice. Combine gin, vermouth and bitter with ice and stir for 30 seconds.
2) Discard ice from chilled coupe glass and rinse with three dashes of Cynar.
3) Strain cocktail into Cynar-rinsed glass.
4) Take an orange peel and express oils over the surface of the cocktail, rim the glass using the peel and garnish.

Unique
Thank you Jessica Young from Orlando Weekly for inviting Tasty Chomps to The Great Orlando Mixer!

More photos of The Great Orlando Mixer by Kim Buttons of www.kimbutton.com

DSC08017

DSC07996

DSC07952

DSC07949s

DSC07944

DSC07936s

DSC07934s

Saveur Best Food Blog Awards 2014 Nominations

0

Nominate your favorite food blog by March 14, 2014 for Saveur Magazine’s Best Food Blogs 2014 – http://saveur.cc/t9MIAW

We hope you consider us for the best regional cuisine and best culinary travel blog!

foodblog2014_logo-final

Emeril’s Tchoup Chop – Asian-Polynesian cuisine with a New Flair

Emeril’s Tchoup Chop (pronounced chop-chop) at Loews Royal Pacific Resort is the second eatery by Emeril Lagasse at Universal Orlando Resort. My first visit to Emeril’s Tchoup-chop was in 2008, on the first date with my then girlfriend (now wife).

I remembered how stunned I was by the beautiful decor and striking colors of at the restaurant. For one reason or other, we hadn’t had time to return to Tchoup-chop until now.

SONY DSC

The upscale Asian-Polynesian eatery recently launched several updates including a new chef de cuisine, Ryan Vargas, and general manager, Andy Vaughn, updated lunch and dinner menus featuring dishes from a brand-new Japanese robata grill, a renovated sushi bar with expanded sushi offerings, a fresh cocktail menu, revamped interior decor, and happy hour specials.

Emeril's Tchoup-chop Chef de cuisine Ryan Vargas
Emeril’s Tchoup-chop Chef de cuisine Ryan Vargas

Chef de cuisine Ryan Vargas, a Hawaii native, joined Emeril’s Tchoup Chop after spending about 13 years leading the kitchens at some of the island’s top resorts, including the Four Seasons Resort in Hualalai and the Ritz Carlton in Kapalua Maui. Before moving to Orlando, Vargas also led the kitchen at the Four Seasons Resort in Palm Beach, Fla., where in 2011 he was voted as “Palm Beach County Best Chef” by the Palm Beach Post.

PAINKILLER The original Painkiller was created in the 1970's at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. This delicious no nonsense, non-blended variation of the Pina Colada is made with Pusser's Navy rum, cream of coconut, pressed pineapple juice, fresh orange juice and nutmeg.
PAINKILLER
The original Painkiller was created in the 1970’s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. This delicious no nonsense, non-blended variation of the Pina Colada is made with Pusser’s Navy rum, cream of coconut, pressed pineapple juice, fresh orange juice and nutmeg.

Growing up on the island of O’ahu in Hawaii, Vargas looked up to his father, who was the Master Chief Chef for the U.S. Navy, and inherited his love of great cuisine.

“He would take me to the mess hall, and I recall being excited and amazed with the sights, sounds and smells,” Vargas remembers. “I knew at the age of 5 that I wanted to follow in my dad’s footsteps.”

Shrimp chips dusted with Japanese seven spice (shichimi togarashi), peanut dipping sauce
Shrimp chips dusted with Japanese seven spice (shichimi togarashi), peanut dipping sauce

Chef Vargas’ techniques and styles reflect the melting pot of island life, mixing different Asian cuisines with Pacific Island influences, bringing a style of cooking described as “fun and whimsical, classics-with-a-twist, and not complicated but refined.”

Classically trained, Vargas graduated from the Culinary Institute of America at Hyde Park, N.Y. in 1991 with an associate’s degree in Culinary Arts.

SONY DSC

The highlight of the restaurant’s kitchen updates is the new robata grill, a traditional Japanese grill that sears meat, seafood and vegetables at up to 1,000° F, allowing dishes to maintain their natural juices and flavor.

Tchoup Chop is one of only two restaurants in Orlando to use the unique and rustic grilling method (the other being Dragonfly Modern Izayaka on Sand Lake Road), popular in Japan as a sort of tapas style small dish cuisine served accompanying beer and drinks.

Guests may order small plates from the robata menu, choosing from options such as Japanese Eggplant with a chili mint sauce, Pork Belly Tocino, savory wild mushrooms with ponzu, and my favorite, lemongrass-marinated Chicken Wing with spicy chili sauce.

Robata Grill at Tchoup-chop: choose from mushroom, cauliflower, shisito peppers, and more
Robata Grill at Tchoup-chop: choose from mushroom, cauliflower, shisito peppers, and more

The sushi menu here is also greatly expanded with new space at the Food Bar to watch sushi chefs working and a whole list of new rolls.

List of new sushi rolls at Tchoup - chop
List of new sushi rolls at Tchoup – chop

SONY DSC

SONY DSC

A few new entrees have also been added, including the “KFC” Korean Fried Chicken and Hibachi Skirt Steak with Okinawan Purple Mashed Potatoes and Wild Mushroom Poke.

"KFC" KOREAN FRIED CHICKEN - KIM CHEE SPRING ONION SMASHED POTATOES, GARLICKY SPINACH
“KFC” KOREAN FRIED CHICKEN – KIM CHEE SPRING ONION SMASHED POTATOES, GARLICKY SPINACH

Chef Vargas also brought with him to Tchoup-Chop a new island dessert: Hawaiian Malasadas with lilikoi and haupia custards.

 - fun dessert where food is mix and match your desired flavors
HAWAIIAN STYLE MALASADAS DONUTS
with Coconut Haupia, Passion Fruit Curd, and Chocolate-Peanut Butter Fillings – fun dessert where food is “art” – mix and match your desired flavors
Hawaiian Malasadas with lilikoi and haupia custards
Hawaiian Malasadas with lilikoi and haupia custards
EMERIL'S SIGNATURE BANANA CREAM PIE Graham Cracker Crust and Caramel Sauce
EMERIL’S SIGNATURE BANANA CREAM PIE
Graham Cracker Crust and Caramel Sauce

SONY DSC

 

Emeril's Tchoup Chop on Urbanspoon