Marlow’s Tavern is a modern American style tavern restaurant in Pointe Orlando that opened in 2012.
After retiring from Darden Restaurants as executive VP of operations in the Specialty Restaurant Group, Alan Palmieri decided to bring the Marlow’s Tavern brand from Atlanta to Orlando.
“The decision to partner with the Marlow’s Tavern team was an easy one,” says Palmieri. “After working in this industry for my entire career, I have not seen a concept with this much passion around its quality food, creative beverages and attention to developing relationships with the staff, guests and neighborhoods. It is a concept that will give those discerning guests the exceptional hospitality that they deserve and expect daily,” adds Palmieri.
Marlow’s Tavern opens its second location in Central Florida this June in Winter Parkat 1008 S. Orlando Avenue, just north of the intersection of S. Orlando Avenue (17-92) and N. Orange Avenue in the heart of Winter Park and just a stone’s throw from The Ravenous Pig and Winter Park Fish Company.
Recently, I was invited to a media dinner to try some of their items and came away thoroughly impressed with their quality of food, especially given the fact that all the menu items are under $20.
Infamous Fish Tacos – Blackened Tilapia, Shredded Romaine, Black Bean Corn Salsa, Smoked Chili Cream, Warm Tortillas
Shrimp and Crab Nachos – Rock Shrimp, Crab, Pepper Jack Cheese, and Fresh Jalapeño
Alan Palmieri, Partner
Tony Eachus, Beverage and Hospitality Manager
Blake Upchurch, General Manager
Matthew Tolson, Chef de Cuisine
The restaurant will serve lunch, happy hour, and dinner daily Sunday through Thursday 11:30 a.m. to 11 p.m. and Friday and Saturday 11:30 a.m. to midnight.
I traveled to my hometown on a recent weekend. My family usually cooks dinner and Vietnamese food so it’s rare for us to go out, especially to a Vietnamese restaurant in West Palm Beach.
Some family came into town to visit and we decided it’d just be easier to head out to Pho 16, a new Vietnamese restaurant that we all wanted to try. We all know how parents can get, especially Asian parents, when it comes to judging and critiquing others, so I was well prepared to hear about all the little dislikes about this place or how it’s just not good as home made.
Located in a little plaza off of Military Trail and Community Dr, slightly hidden, Pho 16 would be easy to miss. Inside, the place reminds me of a cafeteria restaurant that you could find off the roads in Vietnam. The menu is simple, full of noodle soups, noodle bowls, and rice platters that those of us in Orlando have become familiar with.
For starters, we order the cha gio, or fried spring rolls. Stuffed with pork, wood eared mushrooms, and served with a fish sauce dipping sauce, the cha gio is pretty good and tastes like it was home made.
We also ordered the bo la lot, grilled beef wrapped in wild betel leaves. Betel leaves are high in antioxidants and have been used in Asia for medicinal healing, stimulants, and even breath fresheners. In Vietnamese there is a saying that “the betel begins the conversation”, referring to the practice of people chewing betel in formal occasions or “to break the ice” in awkward situations. When grilled, the leaves give a peppery, minty flavor to the beef which I thought was quite nice.
My order was the bun thit nuong cha gio, rice noodles with grilled pork and egg rolls in one of the largest bowls I’ve ever had. It was very filling and very satisfying, and overall a great value for the quantity of food.
Bun thit nuong cha gio, rice noodles with grilled pork and egg rolls
My sister ordered the banh canh, a kind of Vietnamese thick noodle similar to Japanese udon, in a seafood broth base, that sadly was a bit bland. “Nothing like mama’s banh canh,” she muttered underneath her breath.
Banh Canh
Hu Tieu
Most of the table ordered the signature pho, which I had a taste of and thought, not as good as home made but pretty good for Vietnamese restaurant pho…definitely as good as some found here in Orlando, that’s for sure.
Overall, a very satisfying place to get your Vietnamese fix on while in West Palm Beach. The prices are decent and the quality is not bad…will definitely return.
Jason’s Boar Stew Burger on Black Pepper Bun with romesco sauce, fried egg, cheese curds. See the “Egg Drool” – termed by Droolius to describe the runny deliciousness of the fried egg on the burger. Burgers are available on the Late Night Menu starting at 10pm. – Photo by Cask and Larder
Giraffas was a small burger joint in Brazil when engineering student Carlos Guerra bought it 30 years ago. He kept the fanciful name and expanded it into one of the country’s largest quick-service burger chains. The first of Giraffas Brazilian Steaks & Burgers’ three U.S. locations opened in Miami in 2011 and the first in Orlando opened today May 15 on International Drive in the area that is becoming known as Orlando’s “Little Brazil”.
Giraffas Restaurant, named one of the top 10 Fast Casual Restaurants in the world by Travel & Leisure, joins other local Brazilian establishments such as Pao De Gostoso, Fogo De Chao, and Vittorio’s on the stretch of International Drive near Universal Studios.
Unlike other known Brazilian restaurants that feature rodizio all you can eat style with rotating gauchos, the menu at Giraffas focuses on burgers, priced from $7.90 for a Grilled Picanha Single up to $11.90 for the Giraff?o Filet Burger (with topping choices like ham, cheese bacon and egg), as well as steaks, pasta, fish and more.
The difference is that the burgers at Giraffa are made from a very Brazilian cut of beef called picanha, the cap of beef rump steak.
Juicy 5oz Grilled Picanha Burger – Free toppings: lettuce, tomatoes, onions and pickles. Choose two toppings: Gouda Cheese, Cheddar Cheese, Bacon, Ham, Egg or WMB (Wine, Mushroom and Bacon). Choose one sauce: Giramayo, Horseradish or Chipotle
10-oz Grilled Picanha – Served with one sauce, and three sides… Sauces: Chimi Churri, Brazilian Vinaigrette, Madeira, Black Pepper, or Maitre D’Butter. Sides: White rice, brown rice, black beans, Brazilian Farofa*, grilled veggies, mashed potatoes, fries, haricots, quinoa, or small salad.
“With close to 400 locations in the South American country of Brazil and more than 30 years in action, Giraffas brings together a multi-cultural cuisine that combines a touch of American favorites with a dash of Brazilian tastiness.”
Raglan Road’s ‘Summer Solstice Signature Dining Experience’ Welcomes Longest Day
With June 20 Gourmet Celebration at Raglan Road in Downtown Disney
Five-Course Dinner and Pairing to Be Hosted by Celebrity Chef Kevin Dundon
LAKE BUENA VISTA, Fla. – When summer prepares to dawn over Central Florida, Raglan Road Irish Pub & Restaurant will welcome the season of traditional European celebration with a gourmet feast and live entertainment.
Central Florida’s preeminent Irish restaurant presents The Summer Solstice Signature Dining Experience at 6:30 p.m. June 20 with celebrity chef Kevin Dundon, who will preside over an evening of delectable tastes, lively music and traditional Irish dance performances.
In Ireland, many towns and cities hold summer solstice carnivals, also called midsummer festivals, celebrating culture, music and food. Raglan Road will celebrate the joyous occasion long tied to the custom of blessing the upcoming harvest with Dundon’s tantalizing menu of fresh seasonal flavors with whimsical touches.
“We’re here to have fun and celebrate the summer harvest,” says Dundon, known for his five-star Dunbrody House hotel and cookery school in Ireland. “In Ireland, we make the most of celebrations tied to ancient traditions, including the solstice. At Raglan Road, we have all the ingredients to make it a memorable evening.”
The author of multiple cookbooks and master chef at Raglan Road, Dundon will meet guests and share stories about each gourmet course with ale and wine pairings in the restaurant’s Raglan Room ($95 plus tax and gratuity).
Dundon’s inventive menu includes:
First Course – Chicken Filet Terrine and Duck Liver Pate with Summer Chutney, Assorted Crostini and Pickled Vegetables. Pairing: Rosenblum Rockpile Vineyard Zinfandel 2009
Second Course – Duet of Potato Soup with a Champagne-splashed Oyster. Pairing: Stellina di Notte and Guinness Black Velvet
Third Course – Crispy Dungarvan Pale Ale-Battered Atlantic Monkfish with Sea-Salted Golden Chips and Raglan Tartar Sauce. Pairing: Dungarvan Pale Ale
Fourth Course – Sage Butter Roasted Poussin with Lemon-Scented Potato Puree, Braised Cabbage and Natural Jus. Pairing: Chorey-les-Beaune, Domaine Tollot-Beaut 2010
Fifth Course – “Strawberry Fields Forever” – White Chocolate Mousse Covered with Layer of Dark Chocolate Crumbles Topped with Fresh Strawberries and Wheat Grass Garnish. Pairing: Chandon Rose.
Festivities surrounding the summer solstice were European traditions that brought families and friends together to celebrate nature’s bounty. The summer solstice was celebrated in Ireland with the lighting of bonfires and an evening of music, storytelling, feasting and merrymaking. The ashes from the fires would be tossed onto the fields as an offering to protect the crops. The timing of the solstice depends on when the sun reaches its farthest point north of the equator. This year, summer begins in the Northern Hemisphere at 1:04 a.m. on June 21, just several hours after Raglan Road’s feast begins.
Guests can call 407/938-0300 for reservations up to 48 hours in advance. Space is limited; early booking is advised. Visit raglanroad.com for more information.
Owned and operated by Irish partners Paul Nolan, John Cooke and Kevin Dundon, Raglan Road features traditional Irish dishes and new creations with a Celtic twist. The restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando. Live entertainment nightly includes Irish house band Creel (Monday through Saturday and Sunday Brunch) and Irish musicians Johnny Norton & Justin Murphy (Sundays) plus Irish dance performances. On the pub patio, Irish musicians Sean Farrell & Shane Farrell play Tuesday through Sunday evenings. Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late. The Rollicking Raglan Sunday Brunch runs 11 a.m.-4 p.m. each Sunday with live entertainment beginning at noon. Raglan Road Irish Pub & Restaurant is located on Pleasure Island at Downtown Disney in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.
UPDATE:
THE DINNER IS SOLD OUT! CHEF Kevin is coming back in the fall for Epcot Food & Wine Festival events.
On Thursday May 16, 2013, Ricky Ly, author of The Food Lovers’ Guide to Orlando and local Orlando food blog Tastychomps.com will present “Culture Through Food: Local Orlando Asian American Eateries” at 6pm at the Orlando Public Library in downtown Orlando.
This is in celebration of National Asian American Heritage Month – May, a celebration of the culture, traditions, and history of Asian Americans and Pacific Islanders in the United States.
“We will be talking about the rich flavors (umami!) and culture of Asia through food and the places where we can get a taste of those flavors locally here in Orlando,” says Ricky Ly.
Local Asian American businesses will be featured including Bento Group (opening the new KASA where Urban Flats once stood in the Plaza downtown), Hawkers, Saigon Market, and Pho 88.
ROCKAWAY LAUNCHES TABLE TALK SERIES WITH “TOQUES & TECH” PANEL DISCUSSION – MAY 14 at CREDO
ORLANDO, Fla. (May 3, 2013) – Rockaway, a culinary and lifestyle public relations agency with offices in Miami, Orlando and New York, launches Table Talk – a new interactive series exploring pertinent topics in the industry. On Tuesday, May 14 from 10:00 to 11:30 a.m. at Downtown CREDO (706 West Smith Street), the inaugural industry panel discussion dubbed “Toques & Tech” will examine food and dining through a digital lens.
Table Talk’s featured panelists will share their expertise on how technology is shaping the world of food and dining from both a consumer and trade perspective, and will provide insight on how to use social media to grow business. For more information or to RSVP, please e-mail events@rockawaypr.com or call 407.236.6566 ext. 103. Complimentary coffee and pastries will be served; seating is limited and is geared toward the industry.
“Rockaway’s Table Talk is a tool for us to share our in-depth knowledge of the food industry,” said Alexis Knapp, agency principal. “Central Florida’s culinary scene is budding and we hope that our program will create a dynamic place for chefs, PR professionals and industry leaders to talk about trends and build meaningful relationships in the Orlando market.”
• Alexis Knapp of Rockaway – With more than a decade of public relations and marketing experience, Knapp launched Rockaway in 2006, rapidly carving a niche clientele of innovative and compelling brands in the culinary world
• Jose Mendin of Pubbelly – James Beard-nominated chef of Miami’s Pubbelly, the flagship eatery of a flourishing restaurant group credited with having fundamentally transformed Miami’s dining scene (Barceloneta Spanish Bistro & Mercat, PB Steak, Pubbelly Sushi and Macchialina)
• Julius Mayo of Droolius.com – Founder of Droolius.com – a prominent food blog focused on special events and dining – and social media consultant, helping clients with social media management, strategies and branding
• Kendra Lott of Edible Orlando – Publisher of Edible Orlando – Central Florida’s magazine dedicated exclusively to local food, farms and chefs – Lott also possesses an extensive background in food studies with a graduate degree from New York University and in advertising with Food Arts magazine
• C. Major of Rockaway – Account Executive at Rockaway Orlando’s culinary-lifestyle division, Major brings her savoir-faire to agency clients including 4 Rivers Smokehouse, Christner’s Del Frisco’s, Peterbrooke Chocolatier and Healthy Greek Eats, to name a few (Moderator)
Recent studies indicate that habitual use of social media has reached an estimated 71 million Americans, leading to the prominent role of consumer-driven discussion groups in today’s marketplace . With Facebook, Twitter and Instagram established as major social media networks, as well as YELP and Urbanspoon, which specifically encourage customer food reviews, user-generated content has changed the way restaurants communicate with and are viewed by their patrons. Aptly taking place at Downtown CREDO, a non-profit coffee house, this premiere installment of Table Talk further looks at how grassroots marketing tools, such as word-of-mouth, have taken on new shape and expanded purpose in Orlando’s multi-million dollar food industry.
MORE ABOUT ROCKAWAY
Rockaway is a leading public relations agency in the food and beverage industry, with divisions dedicated to hospitality and travel, and arts and culture, in Miami, Orlando and New York. With a distinguished roster of clients, Rockaway specializes in regional, national and international public relations campaigns, presenting a strong focus on press, marketing, special events, brand and product development, and social media. Rockaway’s Orlando office is located at 537 Virginia Drive in Orlando, FL. For more information, please visit www.rockawaypr.com or call 407.236.6566.
You go to The Food Truck Bazaar and see hundreds of people eating from food trucks and think “I want to start a food truck!” or “How did all this get started in Orlando?” Either way, you will enjoy the informative panel TheDailyCity.com has put together of food truck owners, a fashion truck owner and a representative from the City of Orlando. The host is Mark Baratelli, Editor of TheDailyCity.com and Producer of The Food Truck Bazaar.
The event is called “How to Start a Food Truck” and will take place at the downtown public library on May 20, 2013, 6-8pm, inside the Albertson Room. Admission is free but seating is limited so reserve your spot now:
Along with food trucks, we will be discussing fashion trucks and mobile retail in general. It’s all the same thing, and soon it will change the face of retail in Orlando. There’s more to sell from a truck than food: clothing, shoes, haircuts, anything!
There will also be an announcement about Mark Baratelli’s next big upcoming project: Fashion Truck Bazaar.
——
ALSO
the first time EVER: food trucks at Orlando Fringe
“TheDailyCity.com Food Truck Court” is a new food feature debuting at Orlando Fringe Festival April 18, 19, 25, 26, 2013, 12pm-8pm. It will be available to guests inside the “Visual Fringe” building located at 1427-A Alden Rd, Orlando Fl 32803. There will be 3 trucks each day. TheDailyCity.com was asked by Orlando Fringe to put this together to add more food options and to hopefully attract folks to this new ars venue.
Local Chef Dennis Bernard – Chef de Cuisine/Partner, Cask & Larder worked under 2013 James Beard Outstanding Chef winner Chef Paul Kahan’s Blackbird for almost five years in Chicago.
On Monday, Chefs David Chang of NYC’s Momofuku and Paul Kahan of Chicago’s Blackbird were jointly honored as the nation’s most outstanding chefs by the James Beard Foundation.
According to the Associated Press, “After leaving computer science, [Kahan] spent years apprenticing to some of the city’s top talent, including Rick Bayless. He spun that experience into an award-winning restaurant group that includes Blackbird, Avec and The Publican, all of which reflect his own culinary obsession — sustainably sourced ingredients and close relationships with producers.”
Chef Paul Kahan of Chicago’s Blackbird – Tied for 2013 Outstanding Chef for James Beard Award with David Chang of Momofuku
Winter Park’s Cask & Larder Chef de Cuisine Denis Bernard, a graduate of the Florida Culinary Institute, once worked in Chicago at the acclaimed Blackbird before becoming chef de cuisine at The Ravenous Pig and now, at Cask and Larder.
Bernard worked for Paul Kahan for almost 5 years in Chicago.
After working at Blackbird for 4 months, Paul Kahan promoted Bernard to Sous Chef.
When Publican opened, Dennis moved over there to run Brunch and also the charcuterie program (both award winning).
Bernard said that, “Paul was really great to work for. He taught me to care for his products, employee’s, and to surround yourself with talented people. You’re only as good as the people you surround yourself with.”
“Getting the James Beard award is like winning an Oscar but I also like what the foundation does for the culinary industry as a whole, especially in helping to educate the public & inspire chefs,” Bernard told us through e-mail interview.
It is his goal to be nominated for the James Beard Award one day.
Chef Dennis Bernard of Cask and Larder in the kitchen
Bento Group’s new concept KASA Tapas and Raw Bar is taking over the space formerly occupied by Urban Flats at the downtown Plaza this June 2013.
The KASA Tapas menu is made by Executive Chef Josh Lyons (Food Network Star contestant #TeamGiada) and his partner Shawn.
After spending years in a rock band, Josh, 42, decided to go to culinary school to fuel his other passion: food. He worked at every level of the restaurant industry — from busser to bartender to line cook — and is now a sushi chef and restaurant consultant in Jupiter, Fla. Read more at: http://www.foodnetwork.com/josh-lyons/index.html?oc=linkback
A source at Bento Group told us that the Kapas Tapas Bar “is going to have a very exciting, innovative menu with a lot of Spanish and Asian influences as well as a raw bar with fresh seafood.”
The restaurant will be Bento Group’s first higher end; full dine-in restaurant.
The Bento Group, originates from Gainesville, FL and focuses on “Restaurants, Hospitality, and Nightlife”, with a strong emphasis towards quick-service and casual dining eateries.
They operate Bento Cafe locally here in Orlando and Gainesville, as well as My Mochi Frozen Yogurt, Hiro Asian Sandwich Bistro, and SushiChao. On the entertainment side, they operate the local night club Vain.
Central Floridians everywhere have lamented the closings of the late Mama Nem’s, Johnson’s Diner, and Lowe’s Good Eaton, placing a rather large hole in the heart of Orlando’s soul food scene. One would have to travel to Angel’s in Sanford for some really good soul food.
Recently, McKnight’s, a new soul food restaurant opened on Church Street in the shadow of the new Amway Center. This is the same location previously occupied by Johnson’s Diner and briefly, Fish and Loaves.
Other soul food places have also sprung up in recent years, many still waiting to be discovered and their menus explored by hungry Orlando-ans.
Maybe the outlook for good soul food is looking up for the City Beautiful.
Chef Eddie’s, which opened in 2009, is located in the Washington Shores neighborhood off of Orange Center Boulevard, just west of John Young Parkway near the SR 408 exit.
Owned by Eddie and Bess James, this family run restaurant is known for their chicken and waffles and soul food. Here, Bess takes over the hosting duties, while Chef Eddie mans the kitchen. The waitresses are dressed in formal attire with ties and give service with a smile.
It was karaoke night the Friday night that we arrived – a young lady performing on the mic while her partner played the keys. The music, admittedly, was a bit loud, but it gave the place a nice lively feeling. We were even invited to join in and pick a few songs.
Queen Bee’s, another soul food restaurant, used to occupy this same location. The decor is a bit aged – maybe like going to a distant relative’s home who hasn’t renovated the furnishings since the 1980s.
The chairs and tables are all set up for family style dining though, and of course, what is soul food without having friends and family to enjoy it with?
And that is where the heart of the place lies: the great food coming out of Chef Eddie’s kitchen.
Fluffy, sweet jalapeno cracklin muffins
First to arrive to the table: jalapeno cracklin muffins – deliciously sweet corn muffins made here with tiny bits and pieces of spicy jalapeno bits baked inside. Savory, spicy, sweet…altogether a winning recipe.
Chef Eddie’s fried green tomatoes
Our waitress recommends the fried green tomatoes for starters: fried in a seasoned batter on top of a generous helping of cheesy Parmesan grits, drizzled with a sweet gravy sauce. The tomatoes were fresh and not too tart, just the way I like them, and, when combined with the cheesy grits, a tasty dish. Definitely would get this again, especially with a large party as the serving was generous.
This is a theme here…
I ordered the Pork Ribs dinner platter, not done “barbecue” style with a smokey flavor, but more like oven baked and topped with a tangy sweet mustard based barbecue sauce that went very well with the pork. The pork was tender and “finger licking good” and the serving size was enough for two meals.
It was a delight to eat with my collard greens and mac and cheese sides. The mac and cheese was baked and had a nice dry texture to them.
Oxtail stew dinner platter
My other dining partners ordered the beef stew platter and the oxtail platter, both of which had a nice brown gravy sauce that went well together with the stewed meats and yellow rice.
The highlight of Chef Eddie’s is their large variety of waffle flavors for their famous chicken and waffles dish. Whereas most chicken and waffle establishments have plain Belgian style waffles, the waffle flavors here range from Pecan, Strawberry, Sweet Potato, Blueberry, Red Velvet, Chocolate Chip, Apple Cinnamon, Banana Walnut, Big Berry (Strawberry, Blueberry & Rasberry) to Plain. Also important to note, the waffles here are more like regular waffles rather than thick Belgian style waffles.
The waffles are served with fried chicken wings, and a side of syrup.
Chicken and Red velvet waffles with green beans
Overall, I would definitely go back to Chef Eddie’s to enjoy some great soul food cooking, for the great prices, quality, and friendliness.
They even have a closer satellite restaurant called Chef Eddie’s East, located inside the Evans Food Mart on Goldenroad Road (just north of the SR 408 exit).
I visited recently to pick up some oxtail to go…and it was just as delicious as the original Chef Eddie’s. The mac and cheese here had a nice white creamy color to it though. And it really is more of a to go place as it can get awkward eating inside a convenience store.
Chef Eddie himself – putting in work in the kitchen
WINTER GARDEN, FL — A Local Folkus, LLC, producer of the fall Winter Park Harvest Festival, is partnering with the City of Winter Garden to produce the second annual Winter Garden Harvest Festival on Saturday, May 4, 2013.
The outdoor fest will be held in the heart of Winter Garden’s downtown historic district and will showcase West Orange County’s local producers through a farmers market (9:00 am – 2:00 pm), farm to table dinner, gardening workshops, cooking demonstrations, tours, live music, and more family-friendly activities throughout the day! Kids of all ages will enjoy a still life painting lesson of a fruit basket, while the adults can relax in the beer garden adjacent to blues and bluegrass performers.
From 2:00 – 7:00 pm, everyone can beat the afternoon heat by exploring more events downtown. You can learn to make a croissant at Sweet Traditions, sample fresh juice from Seeds Natural Market, and catch the viewing ofGROW!, a film capturing the energy, passion and independence of a fresh crop of young farmers.
That evening, enjoy a Farm To Table Dinner set in Winter Garden’s beautiful downtown pavilion. The ticketed dinner will highlight West Orange County’s talented chefs, farm-fresh ingredients from local producers, as well as Central Florida’s best micro brews and spirits.
The Farm to Table Dinner will feature locally sourced and seasonally fresh foods for an unforgettable experience, prepared by local chefs, Rob Gioia and Edwin Martinez from Al Fresco, Kevin Tarter from Chef’s Table, Jamie McFadden from Cuisiniers, and the talented bakers of Sweet Traditions.
This event is an opportunity to celebrate the City of Winter Garden’s farming heritage, while spotlighting its modern connection to the local food scene. In an effort to build on the community’s unique history and offer more options to its citizens, the City of Winter Garden has made local food a priority. The city has championed an award-winning farmers market in the Downtown Pavilion, and has furthermore developed a farm incubation program to help small farmers grow their businesses on city-owned land. Through these efforts, and through the annual Winter GardenHarvest Festival, the city will continue to strengthen its community bonds and will further the availability of local food to its citizens and businesses.
*Purchase your tickets for the Farm to Table Dinner – here.
*Interested in sponsoring this event, please click – here.
TastyChomps.com’s Photos from 2012 Winter Garden Harvest Fest!
ALSO at the Winter Garden Harvest Festival
This is third year of the Central Florida Food Blogger Bake Sale to benefit Share our Strength – this just one of many bake sales held all over the United States to raise money. Last year this bake sale raised over $1400 and our goal this year is to raise at least $2000.
Funds raised by nationwide Bake Sales for No Kid Hungry support Share Our Strength’s No Kid Hungry campaign, which is ending childhood hunger in this nation by ensuring all children get the healthy food they need, every day. By connecting kids in need with nutritious food and teaching their families how to cook healthy, affordable meals, the No Kid Hungry campaign surrounds children with healthy food where they live, learn and play. Share Our Strength’s focus is on long-term change – the difference between just feeding a child today and making sure that children in the United States never go hungry. Since 1984, Share Our Strength has raised and invested more than $376 million in the fight against hunger —including more than $9.6 million through Bake Sale for No Kid Hungry.
Where and When: At the Winter Garden Harvest Festival on Saturday, May 4th from 9am to 2pm. Even if you are on a diet, make sure to come out and throw a few coins in the donation box or buy a raffle ticket and check out the Winter Garden Harvest Festival. It is an amazing event and there is an awesome splash pad for kids (both big and little). If you are not near Winter Garden, click here to find a bake sale near you.
What: We’ll have from cakes to brownies, cake pops to cupcakes and doughnuts and more for sale! We’ll also have some awesome raffle prizes. If you can’t attend, you can donate at our Share Our Strength page.
The internationally renowned chef, author, and television host Anthony Bourdain (who recently started his new show on CNN: Parts Unknown) visited Hard Rock Live on Friday, April 26, 2013, for the Guts and Glory speaking tour – spending the evening sharing candid, often hysterical insights about his life’s work and travels, including an open question and answer session with the audience.
This event served as a fundraiser for local NPR affiliate WMFE 90.7 News, of which I am proudly a WMFE Community Advisory Board member. If you’d like to help contribute to this wonderful station and become a member, visit http://www.wmfe.org
The night started off with Anthony Bourdain delivering some hilarious jabs at beloved Food Network celebrities, including the lovely Paula Deen, who has been notorious for her unhealthy butter-laden dishes (and recently came out to the public revealing her diagnosis of diabetes).
A glazed donut burger served at one of Paula Deen’s restaurant -1354 calories
Paula Deen licking butter off of Robert Irvine’s at the 2011 South Beach Wine and Food Festival, before she got on top of his back and rode him like a horse on stage….
The night continued with anecdotes and stories from the field, as Bourdain journeyed from Borneo fighting off leeches from his crew members to Vietnam and to Egypt, where the team was forbidden by the Egyptian government at the time from shooting the common people eating Egyptian breakfast called Ful Medames, a bean dish ate with Egyptian flat bread, because it might’ve shown how poor conditions were for the Egyptian people.
In 2008, a major food crisis caused fights to broke out over bread – which was made by government owned bakeries – leading to fear of rioting. Did the roots of the Arab Spring stem from this seemingly innocuous video that Anthony Bourdain and Co. filmed? Maybe…
The VIP reception was sponsored by Cask and Larder, the official restaurant for the Orlando stop, serving little hors d’oeuvres like home made vienna sausage, lamb tongue sandwiches, oysters, desserts, and more during the book signing event with Anthony Bourdain on the 2nd floor outdoor patio overlooking the brightly lit tinsel tourist town that is Universal’s CityWalk.
Although our city beautiful often gets stereotyped as a tourist mecca, we have quite a burgeoning food scene that is excellent and notable in its own right and deserves to be reckoned with.
Just this past year alone, 6 Central Florida Chefs were nominated for the James Beard Award for Best Chef – South as semi-finalists and we have pockets of unique enclaves like Mills 50 (Vietnamese District), Little Brazil growing by the day along I-Drive, Winter Park, and more.
A Photo with the “Lunch Lady” Nguyen Thi Thanh in the heart of Saigon, Vietnam – bowl of bun bo hue – made famous during Anthony Bourdain’s visit to Vietnam during No Reservations
Based on his propensity for dining a la street food and his affinity for Asian cuisine and disregard for sweets (from watching ABC’s The Taste), I would probably take Anthony Bourdain to these places in Orlando. You can tell he has good tastes in Orlando already by choosing Cask and Larder as his official tour stop restaurant for the VIP Event!
Chuan Lu Garden – probably the best new authentic Chinese restaurant right now in the heart of Mills 50 / Viet Town district, this tiny place serves up Sichuan specialities like super spicy ChonqQing La Zi fried chicken and hand pulled noodles.
Banh Mi Nha Trang – specializing in Nha Trang style banh mi (with a hot chili fish sauce added), this hole in the wall is run by a Vietnamese couple with hearts of gold. Ms. Nguyen’s sweet smile, slightly limited English, and affectionate “See you tomorrow!” will definitely win Anthony’s heart.
Boiling Crab and Seafood – I’d go for the fresh cajun style hot and spicy garlic steamed shrimp made by a Vietnamese family here. Eat with your hands to get all the bits and pieces.
Pho Vinh – My favorite and probably the best Vietnamese restaurant in the area, with super fresh spring rolls and flavorful pho broth. They have some nice specials like bun thit nuong and bun mam, too.
Tako Cheena – Asian/Latin fusion tacos, a food truck in restaurant form, open late and run by Chef Pom Moongauklang, formerly of Nobu. Fabulous empanadas, tacos, and burritos with fillings like Char siu pork belly, Asian braised beef, Thai Peanut Chicken, and Indian yellow curry tofu.
Winter Park
Prato – seasonal, modern/progressive Italian run by James Beard nominated Chef Brandon McGlamery ( The French Laundry / Chez Panisse alumni) and his chef di cucina Matthew Cargo. One of their newest dish is veal belly topped with egg.
South Orlando
The Pharmacy Orlando – From the same owners/chefs who brought you The Table Orlando, comes their latest restaurant concept—Pharmacy. This 1920s “speakeasy” is now open to the public—if you can find it. hint – check the elevator
Hanamizuki (for lunch only) – shio butter ramen and the fried rice
Sushi Tomi – really good fresh sushi and homestyle japanese dishes like pork curry katsu, pork tonkatsu ramen, and fried chicken karaage.
Teriyaki House – mom and pop Taiwanese Place serving delicious Taiwanese sausage, braised pork belly, fried tofu, fried salt and pepper chicken and other street foody type comfort food.
Photo Courtesy of BurgerJunkies.com
The After Party Food truck – the Brazilian Xtravaganza Burger made with 16 ingredients: hamburger patty, cheese, bacon, shredded chicken, sausage, fried egg, ham,lettuce, tomato, onions, garlic, mayo, ketchup, pea, corn, potato sticks
Any of the ones below that were nominated this past year for the
James Beard Award – Best Chef – South – Central Florida Nominees 2013
Osceola County Grown: Farm to Picnic featuring chef-inspired fresh seasonal dishes
Saturday May 4th, 2013 3- 6 pm
Location:
Diamond P Ranch
5700 E Irlo Bronson Memorial Hwy
St.Cloud FL 34771
Local Grower’s Market
You’ll be delighted to meet the producers of local food/products in our county. You can talk to them, ask all sorts of questions, and purchase their products. There will be blueberry and fig plants, strawberry and tomato plants, sauerkraut and chow chow, grass fed beef, and pastured chickens, wild blackberries, and blueberries, free range chicken eggs and freshly harvested orange blossom honey. There will be goat soap and wheat grass, and wheat bread and strawberry jam….along with lots of vegetables and plenty of onions…the farmers had a bumper crop this year.
Fun for the Kids Too
Join in on a hay ride around the farm, get some energy out in a jump house, paint strawberry rocks (to keep the birds away) and buy a strawberry plant to have a taste of fresh berries right at home.
Learn Something New
What’s so great about grass fed beef?
How to Design an Edible Landscape
What it takes to grow blueberries
Growing “backyard citrus”
Making goat soap (and how to raise the little critters)
?Healthy Eating is on our minds, and a Whole Foods rep will be there to share some expert knowledge. These are just some of the classes that will be offered during the event.
And of Course, the Picnic!
Ahhhh….the picnic. Featuring some of the area’s finest chefs from the Wyndham Hotel in Orlando, Le Cordon Bleu in Orlando, and our very own Graze at Harmony. We’re barbecuing up some grass fed beef, and a variety of exciting vegetable creations using our very own county grown produce.
O-C Grown seeks to design, develop and implement a local network of farmers/producers and consumers/businesses to provide citizens with the option to buy affordable and healthy food while at the same time directly contributing to the local economy of Osceola County.
INTERNATIONALLY RENOWNED CHEF, AUTHOR, AND TELEVISION HOST
ANTHONY BOURDAIN BRINGS GUTS AND GLORY TOUR TO HARD ROCK LIVE ON APRIL 26!
Presented by: 90.7 News WMFE
The internationally renowned chef, author, and television host Anthony Bourdain (who recently started his new show on CNN: Parts Unknown) will visit Hard Rock Live for one night only, Friday, April 26, 2013. Bourdain will spend the evening sharing candid, often hysterical insights about his life’s work and travels, including an open question and answer session with the audience.
Bourdain, chef-at-large at New York’s famed Brasserie Les Halles, is the author of bestselling titles Kitchen Confidential and Medium Raw – both hilariously blunt and sometimes shocking portraits of life in restaurant kitchens. His latest project Get JIRO!, a culinary-themed graphic novel, was released on July 3 and quickly reached the #1 spot on the New York Times bestseller list. His 2001 travel journal A Cook’s Tour was also a bestseller in the US and UK.
Tickets are available by phone at 407-351-5483, online at Ticketmaster.com, or in person at the Hard Rock Live Box Office. For more information, visit AnthonyBourdainOnTour.com.
A limited number of VIP tickets will be available, which include: premier seating, a limited edition tour poster and VIP laminate and exclusive access to a post-show meet and greet reception featuring complimentary hors d’oeuvres and photo and signing opportunities with Anthony Bourdain.
Orlando’s acclaimed Cask & Larder is proud to be recognized as the Official Restaurant Sponsor of the evening, and Chef James Petrakis and Chef Dennis Bernard will be providing a creative selection of appetizers for VIP reception attendees.
Copies of Bourdain’s books will be available for purchase on-site from a local bookstore to be named at a later date.
============
SOOOO…..
If you were to take Anthony Bourdain around Orlando to our restaurants, where would you take him?
Hash House A Go Go, an all-day dining spot, opened at 5350 International Drive; Orlando, FL – just a half mile North of Universal Boulevard, serving “twisted farm food” for breakfast, brunch, lunch, and dinner at the restaurant group’s first Southeast location.
The restaurant seats 260 guests, including 60 seats at the bar.
Hash House A Go Go has received national recognition from the likes of The Steve Harvey Show, Martha Stewart, Al Roker, and Adam Richman of the Travel Channel’s “Man Vs. Food.”
I recently visited for a media dinner, and all I can say is that I wish them the best of luck.
The location has previously been a series of different restaurants without many lasting more than a few years.
As one of the few if only places for “breakfast” on International Drive, it is a unique restaurant with uniquely huge portions of food. I would imagine it would be a good place for groups to get together for something “fun” or different to try or maybe have a nice laugh about when the food arrives.
The decor is a bit dark inside when I would have imagined something brighter to signal the morning day or something.
The food…though admired by Adam Richman and Martha Stewart…was not particularly memorable besides the huge portions. It was gluttony defined…huge portions for a good price.
I suppose it is true what they say as quantities increase, quality often is compromised. The items I tasted were in need of some flavor and taste, and I hope the chef remedies this before it is too late.
Johnny’s Famous BLT Mary trimmed with a fresh tomato wheel, smoked bacon slice, a rib of romaine lettuce, and toast.
Honey biscuits – huge, and a bit dry
Chorizo House Hash tossed with crispy potatoes & topped w/ 2 eggs, served with fruit and biscuit
Brunch
Crispy Hand-Hammered Pork Tenderloin Benedict
with market tomato, spinach, and barbecue cream, topped with scrambled eggs
Dinner
Sage Fried Chicken and Waffles
two sage fried chicken breasts with a hardwood smoked bacon waffle tower, hot maple reduction and fried leaks
PRESS RELEASE: 28th ANNUAL TASTE OF WINTER PARK ANNOUNCES WINNERS
Winter Park, Fla. (April 19, 2013) – On Wednesday, April 17, the Winter Park Chamber of Commerce hosted the 28th annual Taste of Winter Park presented by CenturyLink, the organization’s annual food festival. Forty-five of the area’s finest restaurants served over 1,300 attendees with unlimited samples of unique culinary creations, steakhouse favorites, quality seafood, decadent desserts and a variety of coffees, teas, wine and beer.
“The Taste of Winter Park continues to be one of Central Florida’s best foodie events,” said Patrick Chapin, President/CEO of the Winter Park Chamber of Commerce. “We’re proud to showcase the many fine dining opportunities in Winter Park and bring the community together for an unforgettable evening.”
Throughout the event, a select panel of judges from local media outlets sampled each menu item to determine the recipient of six coveted awards. Judges included Heather McPherson, food editor, Orlando Sentinel; Pam Brandon and Katie Farmand, editors, Edible Orlando; Rona Gindin, dining editor, Orlando Life; Josh Garrick, columnist, Winter Park-Maitland Observer; Ricky Ly, food blogger, TastyChomps.com; Scott Richardson, food writer, The Park Press; and Mark Baratelli, owner/founder, TheDailyCity.com.
Fleming’s Prime Steakhouse & Wine Bar was honored with Best Entrée for its filet and crab cake served with béarnaise sauce.
Best Side Dish was presented to Mitchell’s Fish Market for its shrimp and scallop ceviche.
4 Rivers Smokehouse’s sweet shop earned the restaurant the Best Dessert nod for its bourbon ice cream.
The Best Booth Display went to Barnie’s CoffeeKitchen.
The Best Healthy Dish was presented to East End Market, whose vendor Txokos created a fresh seafood salad.
Finally, a new award this year recognized the restaurant that best used a local ingredient. Named the Best Fresh Florida Dish, Cask & Larder’s smoked Canaveral cobia was served with a wheatberry salad, pickled green beans, tomatoes and a horseradish crème fraîche.
Chef John Rivers of 4 Rivers Smokehouse accepting the award for Best Dessert for his Sweet Shop’s Bourbon Ice Cream
The Taste of Winter Park is held annually at the Winter Park Farmers’ Market. For information on the 29th annual Taste of Winter Park, contact the Winter Park Chamber of Commerce at (407) 644-8281, visit www.winterpark.org or follow the event at www.facebook.com/tasteofwinterpark or @WinterParkTaste on Twitter.
The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Barefoot Wine & Bubbly, C & S Press, Central Florida Lifestyle Publications, Costco Wholesale, Edible Orlando, Ferrell Wealth Management and Ferrell & Kelley, LLC, First United Bank, Florida’s Finest Linen Service, Full Sail University, Massey Communications, Miller’s Hardware, Orlando Family Magazine, Orlando Life Magazine, The Park Press, WFTV Channel 9, Whole Foods Market, Winter Park/Maitland Observer, WMMO 98.9 FM and WUCF 89.9 FM.
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.
Chef Brandon McGlamery of Luma on Park and Prato
Pastry Chef Brian Cernell of Luma on Park
Chef Matthew Cargo of Prato
Winter Park Fish Company team
Chef George Vogelbacher of Winter Park Fish Company
Cask and Larder team
Chef Jose Baranenko of Mi Tomatina Paella Bar
Barnie’s Coffee Kitchen
Al and Pearleen Buchala of MegaYummo.com and Jennyfer Mancino of The Sugar Suite
Kevin and Jami Wray of Peterbrooke Chocolatier of Winter Park
Update: Our readers and friends ask us what are some good choices out of the quite extensive menu at Chuan Lu Garden. Here is a sample menu for a group of 5-8 friends to try from family-style around the lazy susan.
Pan fried pork buns!Feng Bao La Zi Fried fish Fillets – Like the Chongqing La Zi Ji Chicken, but better!
Authentic Chinese cuisine in Orlando (not counting all the “American Chinese” take out spots out there) has long been dominated by Cantonese style Chinese restaurants (most popular for their dim sum and seafood dishes). Recently, a few new places specializing in other regional Chinese cuisine have opened, including Taiwanese cuisine (Teriyaki House) and Shanghai cuisine (Magic Wok).
Chinese Sichuan (often spelled Szechuan in North America) cuisine has taken a foothold this year in Orlando with the arrival of Chuan Lu Garden.
Originating from Sichuan province in southwestern China (whose capital Chengdu was named a “city of gastronomy” by UNESCO in for its thousands of years of culinary innovation), Sichuan cuisine is known for its sophisticated use of spicy Sichuan peppercorns, chili peppers, garlic, ginger, and peanuts.
To be honest, I’m not the biggest fan of Sichuan peppercorns – maybe I am a little afraid of them. They’re little prickly bombs of spice and numbing flavors.
It is definitely an experience for the adventurous though, and it may even grow on you after a while. The spice is a member of the citrus family and there is a little acidity that you can taste when crunching on the peppercorn.
At first, there is a fragrant, flowery taste, and then slowly a spicy, tingly, metallic numbness (a flavor called “ma-la” in Chinese) starts at the area of impact on your tongue. The Sichuan peppercorn is prominent in Sichuan cuisine, and can be found in several of the dishes served at the new Chuan Lu Garden restaurant in Mills 50.
Built adjacent to the Ginza Japanese steakhouse in the Mills 50 District, and connected by a hallway, Chuan Lu Garden serves up refreshingly authentic and tasty Sichuan style dishes not found any where else in Orlando.
The dining room is a bit small, and walking through the hallway made it feel like going into a secret speak easy kind of a place, but I was told you could order the same menu if you sat in the larger dining room area inside Ginza. I liked the tight feeling of the place though, like eating in some small nook in Manhattan’s Chinatown, except we’re in Orlando.
Sliced Roast Beef, Stomach, and Tendon with chili sauce
Our dinner party started with an appetizer: CA13 – Sliced Roast Beef, Stomach, and Tendon with chili sauce and topped with scallions, cilantro, and garlic. Served slightly chilled, the cuts of tendon and beef were fun to eat, with a nice simmering spice level not too hot to be overwhelming. There was almost an addicting flavor to it, with our dining companions continuing to pick at the dish despite their own spiciness tolerance levels.
The hand pulled Lanzhou style beef noodle soup (a very popular dish in New York City’s Chinatown) was next. I had the chance to watch the master chef in the kitchen prepare the noodles by hand.
Called “Lamian” in Chinese, these noodles are made by stretching and folding the dough into strands of noodles. The chef here surprised me with hour fast and adept his handwork was in making the noodles, which are made and prepared to order. The Lanzhou style ordered is named after the city of Lanzhou in northwestern China where these noodles (as well as the chef here at Chuan Lu Garden) originated.
The Lanzhou noodles were exceedingly tender and delicious to eat, and the broth and slices of beef brisket were very good as well. I would come here just for the noodles alone if I had the chance.
Fei Teng Yu Xiang – Fish Fillets with bean sprouts and tofu in a special spicy sauce – a nice slow burn
The next dish ordered is said to be the most popular here at Chuan Lu Garden the CS16: Fei Teng Yu Xiang – Fish Fillets with bean sprouts and tofu in a special spicy sauce consisting of dried red chillies and Sichuan peppercorns. This dish was beautiful to look at with contrasting reds from the chilies, greens from scallions, and the white flesh of the fish fillets and tofu slices, and tasted very fresh and authentic with a nice level of spiciness to it. The sichuan peppercorn…like I said, kind of grows on you…especially when you accidentally eat some hidden ones folded in the layers of fish.
Gan Gou Liang Yiang, an authentic Sichuan beef and chicken dish stir-fried in a dry pot
Our waitress, who was very kind and accommodating despite language barriers, suggested to us the Gan Gou Liang Yiang, an authentic Sichuan beef and chicken dish stir-fried in a dry pot, made with veggies, dried chilies, garlic, and ginger. The beef and chicken were very tender and was good and slightly spicy, but not too spicy. It tasted like a dish that would be eaten with a family at home with bowls of rice and soup.
Lastly, we had the cumin lamb, a very tender lamb dish with onions and dried chillies, and also one of the favorites of the night.
Overall, the dishes tried were some of the best Chinese style dishes I’ve had in Orlando and would definitely warrant a return trip to try their other dishes, like the ChongQing La Zi spicy fried chicken.
Update – Saturday April 20, 2013
I visited a few more times to Chuan Lu Garden to try out more items from their expansive menu, particularly the more unique items I have yet to find anywhere else in Orlando. What I found was that Chuan Lu Garden not only had really good authentic Sichuan style dishes, but also some of the best Chinese overall dishes I have had in Orlando.
The following are my top favorites at Chuan Lu Garden including must tries for those who are unsure of what to get:
1. Kou Shui Ji – literally Saliva Chicken or Mouthwatering chicken, it’s similar to Hainan chicken steamed and served cold but topped with a special spicy sauce
2. Chong Qing La Zi Chicken (Spicy Fried Chicken with Sichuan Peppercorns) – if you are wanting to try the Sichuan peppercorns for the first time, or like spicy food, this spicy La Zi chicken is a signature dish and chock full of the peppers…just be ready to ask for more water.
3. Handmade pork and cabbage dumplings, steamed – the best dumplings I have had in Orlando, the meat is tender and you can tell they didn’t just boil some from a bag because the dumplings are all uniquely shaped, a result of having been made by hand.
4. Ma La Niu Rou – Spicy Beef Hand Pulled Noodle Soup – Topped with crunchy peanuts, cilantro, spicy chili, savory beef brisket slices, the tender, hand pulled noodles go well with all the toppings and the deep, earthy broth
5. Cumin lamb – a spicy, tender delightful dish
6. Salt and Pepper shrimp or calamari – both very crispy and deliciously fried.
7. Feng Bao La Zi Fish Fillet – Fried fish fillets done the ChongQing La Zi sichuan style, with plentiful Sichuan peppercorns all over, delicate and delicious.
8. Pan Fried Pork Buns
9. Sliced Roast Beef and Tendon in Spicy sauce
Handmade pork and cabbage dumplings, steamed – best dumplings in Orlando
Chuan Bei Liang Fen – Northern Sichuan style Bean Gel appetizer with spicy black bean sauce – jelly like noodles, interesting textures and a nice spice sauce, but overall not a favorite item for me.
Hong Yao Chou Shou – Szechuan Wontons
Gan Lao Niu Rou – Sour and Hot Beef hand pulled Noodles
Yu Xiang Rou Si – Shredded Pork with Garlic Sauce – maybe my least favorite dish as it was a bit too familiar, though good, it was boring after having a few bites of the dish.
Salt and Peppery Calamari – tenderly fried, and deliciously breaded
ChongQing Lazi Chicken – Spicy Fried Chicken with Sichuan Peppercorns and Dried Chillies
Watch out when eating this dish, as a few of my friends half-choked from the unexpected spiciness infused into the fried chicken.
Ma La Niu Rou – Spicy Beef Hand Pulled Noodle Soup topped with peanuts, cilantro, spicy chili, beef brisket…so good
Szechuan Double Cooked Pork Belly Slices with Hot Sauce
Salt and Peppery Shrimp – these shrimp are delicately fried and topped with fried garlic and jalapeno peppers, but make sure to ask for a side of chili oil (Thanks Chirag for the tip!) to add a nice hot flavor to the shrimp
Dan Dan Noodles – these noodles are prepared with “hand cut” noodles, a type of wide noodle resembling chow fun, and topped with ground pork and chilli pepper paste
Jumbo shrimp with Szechuan sauce – This is shrimp with tofu and veggies, topped with the familiar spicy flavor of Sichuan peppercorns
Sauteed Potatos with long hot pepper – This dish was not very memorable, just cuts of potato sauteed with pepper as the description says
Szechuan Double Cooked Pork Belly Slices with Hot Sauce – a popular item at our dinner table, and very fatty 🙂
Ma Po Tofu – this dish was good but otherwise very standard Chinese fare
Kou Shui Ji – literally Saliva Chicken or Mouthwatering chicken, it’s similar to Hainan chicken steamed and served cold but topped with a special spicy sauce
Mayor Buddy Dyer and Commissioner Samuel B. Ings with the staff at Hash House A Go Go
Located in Orange County, south-west of Orlando at 5350 International Drive, Hash House A Go Go will feature “twisted farm food, blending traditional dishes with bold flavors” known for their brunch and breakfast food. This location once housed Nelore Churrascaria and Mateo’s Italian, among other incarnations.
Chicken Pot Pie – Roasted chicken, pan gravy, farm fresh veggies in an upside down cracker crust shell
Hash House a Go Go is probably best known for its appearance on the notorious Travel Channel TV show Man Vs. Food, when Adam Richman visited the Las Vegas location and tried out their monstrous “Sage Fried Chicken Eggs Benedict”. I see what they mean by “twisted.”
Adam Richman of the Travel Channel’s Man Vs. Food with the Fried Chicken Eggs Benedict
The benedict is an amalgam of fresh spinach, hardwood smoked bacon, market tomato, griddled mozzarella, chipotle cream and scrambled eggs served on a fresh split biscuit with griddled mashed potatoes.
The restaurant will open to the public on Tuesday, April 16th at 9 a.m.
The restaurant will be open daily, with breakfast served all day through lunch and selected signature breakfast items available at dinner.
Breakfast service will start at 7 a.m., continuing into lunch from 11 a.m. until 5 p.m., and dinner will be served from 5:00 p.m. to 11 p.m. with late night dining on Friday and Saturday till 1a.m.
Brunch service will be offered on Saturdays and Sundays from 7 a.m. to 5 p.m. For more information, please visit www.hashhouseagogo.com. “Like” Hash House A Go Go on Facebook for flash updates, special offers, and more.
With outposts already in Las Vegas, Reno, and Chicago to name a few, Hash House A Go Go celebrated its latest addition with a ribbon cutting ceremony at the new Orlando restaurant on 5350 International Drive.
On Wednesday, April 10th at 6:30 p.m., join Mayor Buddy Dyer and Commissioner Samuel B. Ings in welcoming the award-winning dining spot to its new home.
Mayor Buddy Dyer and Commissioner Samuel B. Ings at the ribbon cuttingOrlando Mayor Buddy Dyer says they think his tractor is sexy at Hash House a Go GoChicken and Bacon Waffle Tower – Drizzled with hot maple reduction & fried leeks
5350 International Drive, Orlando, FL 32819 – http://www.hashhouseagogo.com/
The 10th Annual Celebration Exotic Car Festival, benefitting children’s charities, was held April 11-14, 2013. This four-day world-class event was named “One of the 5 Best Exotic Car Shows in the World” by Made Man magazine, ranking with other events in Paris, Geneva and Monte Carlo. 2013 marks the tenth anniversary of the event, which started in downtown Celebration in 2004.
On Saturday evening, April 13 the Festival’s annual Food & Wine took place harbor side at Loew’s Portofino Bay Hotel at Universal Orlando.
More than 50 restaurants, renowned celebrity chefs and wineries joined to create what Scott Joseph of the Orlando Restaurant Guide called a “Star-Studded Culinary Event.” The evening featured a display of exotic cars, live music and performance artists, as well as silent and live charity auctions.
Celebrity chefs from the Bravo television show Top Chef, including winner Kevin Sbraga and Kenny Gilbert, were on hand to prepare dishes like grilled octopus legs, grilled pork belly skewers, and foie gras soup. The chefs were also be joined by Hell’s Kitchen finalist Dana Cohen.
Hell’s Kitchen winner Chef Dana Cohen preparing her Seared ahi tuna, pickled mango salad, avocado pure with roasted macademiasSeito Sushi preparing Pork Belly bunsSeito’s Pork Belly BunsChef Kevin Sbraga and his foie gras soupNissan GTR and a LotusRoy’s Lobster potsticker and ahi tuna pokeCelebration Exotic Car Festival Portofino Food and Wine 2013Primo by Melissa KellyWolfgang Puck’s Spicy Tuna TartareChef Kenny Gilbert’s Pork Belly skewers…so good…so bad for youCupcakes from Sweet by Hollis WilderSpencer’s Steaks and ChopsOcean Prime’s shrimp cevicheRoy’s Chef Mac LynchCelebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Primo by Melissa Kelly
Celebration Exotic Car Festival Portofino Food and Wine 2013
Roy’s Chef Mac Lynch
Celebration Exotic Car Festival Portofino Food and Wine 2013
Spicy Tuna Tartare
Chef Kevin Sbraga and his foie gras soup
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Chef Kenny Gilbert’s Pork Belly skewers…so good…so bad for you
Hell’s Kitchen winner Chef Dana Cohen
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Seito’s Pork Belly Buns
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Ocean Prime’s shrimp ceviche
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Nissan GTR and a Lotus
Roy’s Lobster potsticker and ahi tuna poke
Spencer’s Steaks and Chops
Cupcakes from Sweet by Hollis Wilder
Celebration Exotic Car Festival Portofino Food and Wine 2013
Saigon Noodle and Grill recently opened in the same location where Pho Pasteur has been for quite a few years, in the plaza on the southwest corner of Lake Underhill road and Goldenrod road. I had visited Pho Pasteur a few years ago and thought it to be okay but not that memorable.
Pho
The new Saigon Noodle and Grill is a big change from the previous Vietnamese incarnations in this place. Gone are the murals of Vietnamese jungles and rivers, replaced by a more placid light green wall color.
The menu, still undergoing changes, has some of the faithful Vietnamese dishes like bun thit nuong (rice vermicelli noodles with grilled pork), com dac biet (rice platter with grilled meat, pork casserole, tomato, etc.), and of course pho, the Vietnamese national dish of beef and rice noodles in soup.
Mr Vincent Nguyen with Brendan Byrne of WMFE
Vietnamese food holds a special place in my heart, and I often find Vietnamese restaurant renditions of some dishes to be lacking at times, especially those who try to take short cuts or use less quality ingredients.
The pho here is quite exceptional and filled with cuts of meat. The broth is as good or even better than the ones found in the Mills 50 area where competition runs high. I would say the pho here ranks among my favorite pho in Orlando.
Bo Tai Chanh – Vietnamese CarpaccioShrimp Papaya Salad – Goi TomFried Tofu
Service is also quite nice, run by Mr. and Mrs. Nguyen, long time restauranteurs and owners of Saigon Noodle and Grill. They are very friendly and gracious every time I’ve visited, and were accordingly accommodating to their other guests as well.
For those living on the east side of Orlando, this is the best bet for some great Vietnamese food. Even if it were downtown, it would probably do well and best even some of the longstanding Vietnamese restaurants in the Mills 50 area.
Below are photos from a recent visit:
Cafe sua da – Vietnamese iced coffee – a bit strong, so you may need some water to help lighten it up
Delicious fried Vietnamese spring rolls – cha gio
A savory bowl of pho
Com Suon – Rice with pork chops
Goi cuon – summer rolls made with translucent rice paper
The weather in Central Florida can be described as fickle at best. Even the local weathermen around here don’t even know how to predict the afternoon’s shower chances. Taking the chance for a beautiful sunny afternoon, I decided to visit the Taproom at Dubsdread with a friend for some outdoor lunching.
Located on the scenic, historic Dubsdread Golf Course in College Park, the Tap Room offers classic American fare with a sophisticated touch. Though the interior may be showing signs of aging, the outdoor seating is timeless old Florida: watch as golfers ride around in their carts, in search of the next tee on the rolling green hills of the Dubsdread golf course, so named after the “dreaded” difficulty of the course.
For starters, we order the Jumbo Lump Crab Cake Maryland style, served with remoulade sauce, a pretty large sized crab cake with a comparable price tag. The crab cake was good and full of fresh crab, but ultimately it appeared a tad too pricey.
The Tap Room classic cheeseburger is fantastic and truly a “classic” – half-pound burger with Tillamook cheddar cheese, lettuce, tomato, and onion. I ordered a variant of the classic burger with some avocado on top, named after local College Park.
Some in Orlando have called this the best burger in Orlando, and although I agree it is pretty good, I thought the bread buns could be a little more fresh and fluffier. The onion rings that accompanied the burger were among the best I’ve had, fried perfectly and still juicy.
My friend ordered the Slow Roasted BBQ Pulled Pork sandwich, a tender, flavorful sandwich chock full of pulled pork, not a single complaint about it.
Slow Roasted BBQ Pulled Pork
Despite its aging interior, the Tap Room at Dubsdread continues to serve up tasty dishes, if not altogether too adventurous, with great service and a little finesse.
Sitting on the outdoor patio for an afternoon lunch and enjoying the beautiful view of the golf course, it makes one feel blessed to be a Central Floridian.
ORLANDO (April 10, 2013)- Food and wine that capture the fusion of free-spirited nature with the stylish sophistication of the Pacific Northwest are the inspiration behind a tasty trip along the Oregon Trail during the next Vine & Dine event at the Rosen Centre and its award-winning Everglades restaurant. This latest exclusive, one-of-a-kind dining experience begins at 6:30 p.m. Friday, April 26.
Everglades Head Chef Fred Vlachos will create a unique, five-course “Oregon’s Town & Country Affair” inspired by the scenic Dundee Hills wine country of the Beaver State and the contemporary style that defines its most populous city, Portland. Each course will be paired with wines that include famous Pinot Gris and Pinot Noirs from the best of Oregon’s 300 or so wineries such as Chehalem, Lange Estate (Wine & Spirits magazine 2012 Winery of the Year) and Shea Vineyards, which are blessed with grapes similar to those grown in the Alsace and Burgundy regions of France because of the region’s similar soil and climate.
Chef Fred will start off the evening with an elegant King Prawn salad accented by Raspberry and Cardamom coulis, followed by a traditionally rustic Morel Chicken Pot Pie. The intermezzo is a plum sorbet that sets the stage for Venison Steak with Oregon Black Porter Sauce. The main course will be accompanied by Shea Vineyard Estate 2009 Pinot Noir Willamette Valley, voted seventh on Wine Spectator magazines “Top 100 of 2012.” Concluding the experience is a beautiful Pear Tarte Tatin, which takes the French dessert classic made with apples and gives it a true Oregon twist using pears and hazelnuts.
“Oregon’s Town & Country Affair” will be followed by two more Vine & Dine events in coming months. “It’s All a Blend” on Friday, May 17 will showcase blended wines and fusion food. Then on Friday, June 28, Chef Fred will create a wine-and-dinner pairing of the century, of sorts: “Robert Mondavi’s 100th Birthday” honors the wine icon’s best wines and favorite dishes.
Each Vine & Dine event begins with a reception in Everglades Bar featuring a welcome wine or unique wine cocktail. The group then adjourns to Everglades restaurant – offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades – for a multi-course gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selected to complement the cuisine.
During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. An intimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.
The cost of each Vine & Dine dinner is $75 per person, plus tax and 20 percent gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate. As with all Everglades dining experiences, valet parking is complimentary. For Vine & Dine reservations and more details, call 407-996-8560. For more information, visit www.evergladesrestaurant.com or www.rosencentre.com.
Vine & Dine dinners can be customized for private group events. The Everglades restaurant’s extensive wine list, which features an array of wines from all regions, winemaking styles and price points, allows the culinary team to work with event and meeting planners to arrange unique experiences within any budget. The restaurant also offers an extensive selection of organic wines from wineries that share the hotel’s passion for protecting the environment and creating quality products in a sustainable manner.
Rosen Centre has received Meetings & Conventions’ prestigious Gold Platter Award, which is given to select properties throughout the nation that demonstrate creative and culinary excellence. Just minutes away from the Orlando International Airport and the area’s most popular theme parks and attractions, Rosen Centre is located at 9840 International Drive, Orlando, FL 32819. For more information, visit www.rosencentre.com or call (800) 800-9840.
Photos from past Vine and Dine event:
“Food for Thought” Event – May 18 with Renowned Master Sommelier Showcasing Wines from Justin & Landmark Vineyard
Mixed Greens with Black Quinoa, Kamut, Barley, Butternut Squash and Citrus Vinaigrette paired with a Justin 2010 Chardonnay. Quinoa is considered a complete protein, containing all nine amino acids plus antioxidants which aid in brain and neuronal function. Kamut is also a high energy grain, while barley is known as a blood glucose stabilizer and lowers bad cholesterol levels.
The second course features Tea Smoked Salmon served with a 2009 Landmark Grand Detour Pinot Noir. Salmon is known for its high levels of protein and omega-3 fatty acids and helps lower the chance of dementia and stroke.
Herbes de Provence Sorbet
Grilled Venison with Blueberry Balsamic Sauce, Onion Marmalade, Charred Strawberries and Grilled Sweet Potatoes paired with a Justin 2008 Savant. Strawberries are proven to boost memory recall while blueberries are high in antioxidants and protect the brain from free radicals. Berries can boost short term memory and reduce the effects of Alzheimer’s and dementia.
Dark Chocolate and Raspberry Flan & Chocolate Mousse with Cointreau. Dark chocolate is high in antioxidants and can enhance focus and concentration. It is rich in flavonoids that improve blood flow to the brain and therefore cognitive ability. And, studies show that drinking wine reduces the risk of heart disease and certain cancers, and slows the progress of Alzheimer’s and Parkinson’s disease. The flavonoids and resveratrol act as antioxidants to reduce the effects of free radicals. Red wines contain higher concentrations of resveratrol than whites.
Hollis Wilder, the first two-time champion of Food Network’s Cupcake Wars takes the traditional sweet cupcake in a new direction, with fresh flavors and a new savory look. The trusty cupcake pan works just as well for satisfying mini meals as it does for decadent sweets. Small, uniform portions make it easier to avoid overeating, and the meals are perfect for making ahead of time and freezing for the week in single or family-size portions. Hollis provides tips for having children help with the cooking to make a more enjoyable family mealtime. With 100 exciting recipes for breakfast, lunch, and dinner, such as Apple-Sausage Breakfast Cakes, Fig and Blue Cheese Tarts, Pumpkin Risotto, and Curried Chicken with Mango, Savory Bites proves a cupcake pan isn’t just for sweets and is sure to please any palate or budget. For more info, please watch her 2 minute sizzle.
ABOUT HOLLIS WILDER
The first two time winner of Food Network’s Cupcakes Wars , Hollis Wilder is known for her charisma, Speaking Engagements and of course, delicious treats from her SweetByHolly stores. To add to her list of accomplishments, Hollis Wilder’s very first cookbook Savory Bites: Meals You can Make in your Cupcake Pan, hit bookshelves on April 9 from Stewart, Tabori and Chang, an imprint ofABRAMS Books. All about “Living Life in Portions”, she is determined to use her success to help the nation fight obesity one portion at a time using the classic American cupcake pan.
To add to the excitement, the first two-time winner of Cupcake Wars returns to Food Network this Sunday, April 14, 8pm EST for her third attempt at the crown. Will she be the only three-peat winner?
Hailed as the Cupcake Queen by USA Today, she was also featured on the Cooking Channel’s pilot episode of Cupcake Confidential. Wilder’s past client list as a Chef in LA read like an invitation to the Oscars with names such as Demi Moore, Tom Cruise, Nicole Kidman, The Osmonds, Michael Jackson, Arnold Schwarzenegger, Annette Benning, Bruce Willis, Warren Beatty, Jay Leno, The Rolling Stones and even Mikhail Gorbachev.
You are cordially invited to the official Food Lovers’ Guide to Orlando book signing party at Citrus Restaurant on 21 N Orange Ave, Orlando, FL 32801 next Thursday at 6PM, featuring complementary drinks and appetizers from the restaurant.
There will also be a short talk from the executive chef of Citrus. Books will be available for purchase at the event as well.
Please do come out and join me! Feel free to bring guests as well!
I really hope to see you there!
Very Truly,
Ricky Ly
Author, The Food Lovers’ Guide to Orlando
Founder, Tastychomps.com
Like Us on: facebook.com/tastychomps
The local food culture is growing in Orlando. Because of its strong tourism industry, the city is often stereotyped as a place known for its many chain restaurants, but Orlando is a world-class destination that offers a diverse culinary landscape. Here it’s about the neighborhoods. From pockets of Vietnamese enclaves and a growing “Little Brazil” near International Drive to a huge food truck scene and an increasing number of farmers’ markets that feature local, farm fresh, all natural foods, Orlando is becoming more and more of a food lover’s delight. In Food Lovers’ Guide to Orlando, seasoned food writer Ricky Ly shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.
Ricky Ly is the food writer for Tasty Chomps!(http://tastychomps.com), a food and restaurant website dedicated to finding culinary adventures throughout Orlando as well as journeys and foodie discoveries overseas.
Born and raised in West Palm Beach, Florida, his passion for food and adventures began very early on, instilled by his Vietnamese and Chinese immigrant parents. His first memories were of pork belly and hard boiled egg dishes in the late afternoons and steaming dim sum plates of sweet and slurpy shrimp rice paste and dumplings on Saturday mornings. In 2003, he moved away to attend the University of Central Florida in Orlando, Florida where, among other things, he graduated with a bachelor’s degree in civil engineering and wrote for the university’s student newspaper, the Central Florida Future.
He currently resides in Orlando, Florida working by day as a civil engineer and writing by night as he continues his lifelong quest to find great eats in all sorts of nooks and crannies of the world.
Ahi Tuna Poke – Ahi Tuna, Hawaiian Style Sauce, Avocado, Teriyaki Sauce, Scallion and Crispy Wonton
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