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Kres Chophouse – Downtown Orlando

Located in the historic Kress building (once housing the “five and dime” retail department store), Kres Chophouse is a swanky, classy restaurant and one of the best in the downtown Orlando area.

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Inside, the lighting is dim and tall red velvet backed booths line the walls like something out of a 1950s downtown night club lounge.

The place is nice for a fancy “romantic” date night out before hitting the clubs and lounges nearby in downtown Orlando. Service is good, not perfect, but fine.

In addition to the decor, the menu is also reminiscent of a classic gentleman’s steakhouse or club, with such mainstays as shrimp cocktail, filet Diane, and oysters Rockefeller.  The menu is pricey but the quality and ambiance warrants a high tab, I suppose.

For our appetizer, we chose the Mediterranean Seafood Cocktail, consisting of shrimp, octopus, squid, and other nicely chilled seafood items in a martini-glass like cup. It was nice, but not sufficiently memorable. What was memorable, however, were their steaks and namesake “chops”.

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I ordered the Kres Mixed Grill, a huge plate of garlic shrimp, tender filet mignon and double lamb chops, served with a side of asparagus and three cheese au gratin. The filet was fantastic as were the lamb chops, very tender and flavorful, perfectly cooked.

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Kres Chophouse’ Atlantic Cobia

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Banana Ice cream sundae dessert

 

Kres Chophouse on Urbanspoon

In the realm of the senses at Sushi Pop – Oviedo

Sushi Pop is set up out in far-flung Oviedo – a place probably known more for their live chickens than for sushi – but the location belies the kitchen’s truly creative and carefully crafted takes on Japanese cuisine.

Helmed by Chef/owner Chau Trinh, Sushi Pop brings a steadfast dedication to freshness and quality of their seafood, all set in a wonderful, modern setting. Chef Chau left his role at Shari Sushi Lounge in downtown Orlando for the more quieter, closer to home locales of Oviedo.

Chef Chau Trinh of Sushi Pop
Chef Chau Trinh of Sushi Pop

Glowing pink squid-like lamps light the room, an intimate place accented by neon pinks and plush white leather seated booths. Anime films like the Hayao Miyazaki classics Spirited Away and My Neighbor Totoro play on the large flatscreen TVs along the walls. The neon lights all remind one of the busy street lights of Tokyo rather than the outer reaches of Orlando.

Interior of Sushi Pop
Interior of Sushi Pop

A large open kitchen area overlooks the room where diners can watch as chef Chau and his team (which sometimes includes his mom Mrs. Trinh) prepare their dishes. The waitresses here take their cues from the streets of Tokyo’s Harajuku district, popular for their counter-culture youth and costume plays.

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Kurabuta Pork Belly on Fried Rice
Kurabuta Pork Belly on Fried Rice

For an appetizer, start off with an order of the hamachi pop, shichimi pepper seared hamachi fish grilled and topped with guacamole, purple and green shiso, toasted garlic, and served with fried rice, kimchi vinaigrette, and spicy honey mayo, all bursting with umami flavors.

Kurobuta tacos
Kurobuta tacos

For those wishing to sample something besides the sushi, the hot kitchen items provides an adventurous menu as well. The Kurobuta tacos are savory, made with rich, braised Berkshire pork belly, and topped with dollops of hoisin sauce, green scallions, micro cilantros, and slices of avocado.

Sushi Pop's hot mess roll
Sushi Pop’s hot mess roll

The sushi rolls here are also stars – the hot mess roll was a favorite, a roll made with smoked salmon, avocado and tempura flakes and honey kabayaki, then topped with a symphony of baked tuna, salmon, yellowtail, flounder, spicy mayo, smelt roe, chives and rendered bacon.

Sushi Pop's ceviche roll
Sushi Pop’s ceviche roll

The luscious ceviche roll is constructed with hamachi fish with avocado, tempura shallots and chipotle lime sauce topped with seasonal whitefish, sriracha hot sauce, micro cilantro greens, Hawaiian pink salt and a wedge of lime.

If you are not sure what to get, call ahead a few days in advance put your trust in the chef and pre-order the Chef’s Omakase, a multicourse tasting menu created personally by chef Chau, sure to delight the tastebuds.

Sushi Pop's signature dessert - The PMS
Sushi Pop’s signature dessert – The PMS

For dessert, order some of their popular PMS, a deconstructed, molecular gastronomy type of dish made with powdered peanut butter, molten chocolate, and salted caramel ice cream. Overall, a very fun, bold take on the traditional Japanese cuisine.

Sushi Pop
310 West Mitchell Hammock Road,
Oviedo, FL 32765
(407) 542-5975

Homepage

Sushi Pop on Urbanspoon

Jimmy Buffet’s Margaritaville Delivers a Refreshing New Menu

Sip, sit back, and relax in a tropical paradise with island-inspired food and a volcano flowing with margaritas.

Whether you’re looking for a laid-back or lively evening, Jimmy Buffet’s Margaritaville is a destination that provides enough options for everyone to enjoy. Named after Jimmy Buffet’s hit song, Margaritaville is more than a restaurant, it has come to symbolize a carefree lifestyle that can be experienced in the heart of Universal Orlando CityWalk.

Thanks to the kind folks of Rockaway PR, I had the opportunity to try the new menu at Margaritaville for a media preview. The evening started with tastings from the appetizers and bites part of the menu – Grilled Shrimp Skewer, White Cheddar Cheese Curds, Beach Tacos {Carne Asada Steak & Braised Pork Carnitas}, Asiago Crab Dip, and the “Drunken” Shrimp Skillet. Accompanied with delicious drinks, the appetizers and bites kept my table happy during the first part of our dinner. The Asiago Crab Dip and “Drunken” Shrimp Skillet were table favorites and I really enjoyed the hint of tequila key lime butter in the skillet.

Diving into the main entrees…the Crispy Coconut Shrimp, Fish Tacos, Key West Fish Sandwich, and Jimmy’s Jammin’ Jambalaya is consistent with the menu’s tropical theme containing bold island flavors in each dish. Jambalaya is a dish that I have always enjoyed with such simple ingredients and savory tastes.

Be prepared to come with a big appetite because the portions are generous but leave room for dessert! What my dining friends and I were about to experience is something we have never encountered before…the Chocolate Hurricane, a sweet tooth lover’s dream. Composed of a pint of vanilla bean ice cream served with brownies, Kit Kat and Heath bars, pirouette and mini shortbread cookies, sliced banana, whipped cream and chopped macadamia nuts swirled tableside with chocolate and caramel sauces. For a more refreshing alternative, try the Key Lime Pie – the official state pie of Florida.

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Colorful array of margaritas and boat drinks
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Grilled Shrimp Skewer – Jerk-glazed shrimp dusted with sugared coconut served with pineapple
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White Cheddar Cheese Curds – Served with LandShark Lager BBQ and marinara
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Asiago Crab Dip – Lump crabmeat in a sharp asiago cheese cream served with grilled crostini
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Braised Pork Carnitas {Beach Tacos} – Salsa verde, cilantro and queso fresco
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Carne Asada Steak {Beach Tacos} – Pico de gallo, cheese and cilantro
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“Drunken” Shrimp Skillet – Sautéed with tequila key lime butter, roasted garlic, onions and peppers, with a mini baguette for dipping
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Crispy Coconut Shrimp – Jumbo shrimp crusted with coconut and fried. Served with horseradish-orange marmalade dipping sauce, french fries and cilantro lime coleslaw
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Crispy Coconut Shrimp
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Fish Tacos: Crisply fried in LandShark batter, topped with avocado, cilantro lime coleslaw and key lime crema. Served with black beans, rice and pico de gallo
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Key West Fish Sandwich – Panko breaded Red Grouper golden-fried, topped with sliced tomato, cilantro lime coleslaw and jalapeño tartar sauce
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Key West Fish Sandwich – Panko breaded Red Grouper golden-fried, topped with sliced tomato, cilantro lime coleslaw and jalapeño tartar sauce
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Jimmy’s Jammin’ Jambalaya – Cajun rice loaded with shrimp chicken, and Andouille sausage simmered in spicy broth
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Chocolate Hurricane: Vanilla bean ice cream served with brownies, Kit Kat and Heath bars, pirouette and mini shortbread cookies, sliced banana, whipped cream and chopped macadamia nuts with chocolate and caramel sauces
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Chocolate Hurricane
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Key Lime Pie: Graham cracker crust with sweet and tart key lime filling

There was never a dull moment as entertainment surrounds the room with volcano eruptions, stilt walkers, and talented balloon artists. Margaritaville, thanks for the great food and superb service!

Jimmy Buffet’s Margaritaville – Orlando
www.margaritavilleorlando.com/
Executive Chef: Dan Murray

6000 Universal Blvd #704, Orlando, FL 32819
(407) 224-2155

Jimmy Buffett's Margaritaville on Urbanspoon

Cala Bella at Rosen Shingle Creek

Although most readers may be familiar with A Land Remembered, one of my favorite places for steak in town – nearby Cala Bella – also located at Rosen Shingle Creek – is not on most people’s radars even though it is one of the few AAA Four Diamond rated restaurants in town.

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Cala Bella is Rosen Shingle Creek’s upscale Italian restaurant features inspired Italian classics with a Mediterranean and American twist, accompanied by an extensive wine list.

The inspiration of the name Cala Bella, or “Beautiful Creek” in English, comes from owner Mr. Harris Rosen’s celebration of Florida’s history and the unique history of Shingle Creek itself.

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Visitors can sit in the main dining room and enjoy the sunset over the golf course outside or view the open kitchen and watch the chefs prepare dishes over open flames.

The Cala Bella sampler platter is a good start, a hearty platter filled with house made meatballs, calamari fritte, bruschetta Cala Bella, and antipasto.

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My dining partner, a seafood lover, ordered the Cala Bella seafood pescatore – a must try, slightly spicy, very flavorful and earthy saffron tomato broth serves as the base for this dish in which Australian lobster tail, Little Neck clams, mussels, shrimp, and scallops are braised.

Cala Bella seafood pescatore
Cala Bella seafood pescatore

I ordered the hefty, succulent rack of marinated herb roasted Cala Bella New Zealand lamb chops with pickled garlic, shallots, and rosemary minted marsala, accompanied with a side of the daily risotto. Fantastic.

 Cala Bella New Zealand lamb chops
Cala Bella New Zealand lamb chops

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Prices are geared more towards the expense account carriers out there, but locals can have a good bargain by going on Restaurant.com and getting a discounted gift certificate to Cala Bella to make it more budget friendly.

Cala Bella Restaurant on Urbanspoon

TastyChomps’ Top 30 Meals and Eats of 2013

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Looking back at 2013, quite a few changes have come and gone in the area’s restaurant scene. Scott Joseph does a wonderful job recapping the closings and openings of the notoriously difficult restaurant industry in Central Florida here.

It’s been a tough year but quite a few restaurants and establishments have been able to continue bringing Orlando’s food culture to a new level.

Here are some of my favorite meals looking back both locally here in Orlando and beyond:

Orlando

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1. Bull and Bear’s Pasta Explosion – Decadently rich, house made ravioli stuffed with an airy carbonara mousse, parmegiano reggiano cheese, and serrano ham in a white sauce

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2. Flying Fish Cafe at Disney’s Boardwalk’s – Super Slow-Cooked Kurobuta Pork Belly & Sliced Tenderloin

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3. Bull and Bear at the Orlando Waldorf Astoria’s Roosevelt New Orleans inspired Filet of Red fish on top of oyster poached au beurre blanc, maque choux – part of the Food and Wine Weekends series

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4. Smiling Bison Burger at the Smiling Bison – 6 oz. natural bison, garlic aioli, mushroom ketchup, smoked provolone, house bacon, texas toast

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5. Crab fried rice with scallions and mushrooms at Eddie V’s on Orlando’s Restaurant Row

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6. Barnie’s CoffeeKitchen’s Wild Mushroom Tart – Hen of the Woods mushrooms in a rich truffle scented custard, baked in a flaky crust

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7. Kabooki Sushi’s Kurabuta Pork Belly and Tamaki Seasoned sushi rice – Braised ‘snake river farms’ pork belly, micro basil, tempura shallot

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8. Chef Eddie’s Chicken and Red velvet waffles with green beans

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9. Disney’s California Grill’s Pork Belly Nigiri . . . House-cured Pork, Bacon and Yuzu Rice, Spicy Teriyaki

6 hour braised pork shoulder from Dragonfly Modern Izayaka's "secret" late night menu
10. 6 hour braised pork shoulder from Dragonfly Modern Izayaka’s “secret” late night menu

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11. Cask and Larder’s lamb ribs with green tomato yogurt, burnt coriander honey

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12. Sichuan style ChongQing La Zi Fried Chicken at Chuan Lu Garden

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13. Miso ramen with corn, extra hard boiled egg and cha shu pork at Sapporo Ramen

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14. Crimson Tavern’s House Burger – caramelized onion, gruyere cheese, bread & butter pickles, sesame bun

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15. Sushi and sashimi at Sushi Tomi

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16. Banh Cuon – Silky smooth rice crepes with ground pork and mushrooms at Vietnam Cuisine on Colonial Drive

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17. East End Market – just go and explore the wonderful food vendors and purveyors within!

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18. Luma on Park’s Cocoa beach cobia mi-cuit – with florida citrus, avocado, waterkist farm red serrano

Banh mi at banh Mi Nha Trang
19. Banh mi at banh Mi Nha Trang
Epcot Food and Wine Festival - Brazil’s Crispy pork belly with black beans, onions, avocado and cilantro*
20. Epcot Food and Wine Festival – Brazil’s Crispy pork belly with black beans, onions, avocado and cilantro*

Miami

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21. La Camaronera’s La Minuta – their signature fried snapper sandwich on some cuban pan bread. This sandwich provides a great taste to value ratio, costing only $6. No wonder they take cash only.

Pork belly 'n' scallion (su-shoyu, shichimi, onion marmalade) and short rib 'n' corn (black truffle, corn soy, sorrel, parmigiano) dumplings - very creative take on the traditional dumpling. I am tired of pork and vegetable fillings - these dumplings at pubbelly excited me...and proved to be executed quite well. gone within seconds.
22. Pubbelly’s pork belly ‘n’ scallion (su-shoyu, shichimi, onion marmalade) and short rib ‘n’ corn (black truffle, corn soy, sorrel, parmigiano) dumplings.

Atlanta

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23. Tonkotsu ramen – Sliced cha shu pork, soft boiled egg, fantastic ramen at Umaido Ramen

San Francisco

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24. General Tso’s Veal Ribs at Danny Bowien’s Mission Chinese

Tartine's Morning Bun
Tartine’s Morning Bun

25. Morning Bun at Tartine Bakery

Las Vegas

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26. Bacchanal Buffet at the MGM Grand Las Vegas

Tokyo, Japan

Little Lamb Mongolian Hotpot in Shinjuku
27. Little Lamb Mongolian Hotpot in Shinjuku
Strawberry mochi in Ginza  - Tokyo, Japan
28. Strawberry mochi in Ginza – Tokyo, Japan
29. Tsukemen Ramen at Fu Unji Ramen in Shinjuku
29. Tsukemen Ramen at Fu Unji Ramen in Shinjuku
Nigiri sushi plate outside of Tsukiji Fish Market in Tokyo, Japan
30. Nigiri sushi plate outside of Tsukiji Fish Market in Tokyo, Japan

BONUS!

Personal favorite dish of the year - my wedding cake with my wife on November 2, 2013!
Personal favorite dish of the year – my wedding cake with my wife on November 2, 2013!

Check out our friend Droolius’ favorite 25 meals of 2013!

Hot Dog Heaven – Colonial Drive – Orlando

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Hot Dog Heaven is an Orlando institution, very popular for their Chicago style hot dogs. Yes, it may seem strange that one of the longest standing Orlando restaurants is known for something out of the windy city, but remember, Orlando is a city of transplants and who wouldn’t want to move here from Chiberia after the long winters they’ve had recently?

Since 1987, Hot Dog Heaven has been specializing in Chicago Hot Dogs – prepared with 100% Vienna Beef products on poppy seed buns and topped with mustard, relish, onion, tomato, pickle, and hot peppers.

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Inside, the decor is minimal, a few bar stools and outside, some seating to enjoy the nice Central Florida weather and some street views of Colonial Drive.

Service needs some work – during my visit, the teenaged cashier attendant seemed like she’d rather be some where else that day and the other employees had the same sort of annoyed attitude. Maybe it’s Chicago style hospitality to go with the Chicago style hot dog?

My hot dog was good, toppings were fresh and nice – but I couldn’t help wonder what all the fuss is about, especially given the price. Maybe it is nostalgia, a yearning for a simpler time when Orlando had a lot less culinary options to choose from.

Chicago style hot dog at Hot Dog Heaven
Chicago style hot dog at Hot Dog Heaven

The location is right off of busy State Road 50, just west of the new SR 436 / Semoran Blvd flyover, and can be a bit difficult to get to if you don’t know when to turn. Look for the giant Hot Dog Heaven forked weiner sign.

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Hot Dog Heaven on Urbanspoon

Ringling Bros. and Barnum & Bailey’s Pie Car rolls into Orlando for Legends

by Katherine Nguyen

All aboard the Ringling Bros. and Barnum & Bailey ® circus train!

On January 8, 2014, I received an amazing media opportunity to hop on the traveling diner of the Ringing Bros ® for a pie car tasting experience!

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FUN FACTS ABOUT THE PIE CAR RINGLING BROS. AND BARNUM & BAILEY® BLUE UNIT
• The state-of-the-art Pie Car (dining car) boasts a custom built, all aluminum marine quality kitchen with induction cooking, slatted floors for steam cleaning, and high end freezer/refrigeration units.
• The Pie Car on the train and the Pie Car Jr., which serves meals at the arenas, prepares a combined total of 1,000-1,500 meals each week.
• The Pie Car is open daily from 6 a.m. -1 p.m. then reopens again at 6 p.m. for dinner service, which continues until one hour after the last bus
returns from the arenas following the final performance of the day. Meals are also prepared at the Pie Car, then served to performers at the “Jr.” during rehearsals and performances.
• On selected days, the Pie Car offers special dishes featuring favorite performer recipes representing the cuisines of their native countries. Approximately 30 countries are represented on the Blue Unit. The Pie Car Manager strives to create dishes that cater to everyone’s tastes.
• Whenever the train is moving, the Pie Car is open 24/7.
• Central Florida native Matt Loory is the Pie Car Manager for the Blue Unit. At age 23, he is one of the youngest PCM’s in Ringling Bros.

Pie Car Manager Matt Loory was born in Atlanta, but raised in Longwood, FL and considers Orlando his hometown.

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At the age of 23 years old, Matt is one of the youngest Pie Car Managers in Ringling Bros. and Barnum & Bailey ® history. The diverse circus family eats very well with the help of Matt where they eat meals influenced by cultures from around the world, giving them a taste of home.

Today, we were presented Huevos Loco-Motion to show what Matt would make the circus family for breakfast.

Huevos Locos (recipe below)
Huevos Locos (recipe below)

Next was the Popcorn Shrimp with Chipotle Mayo that was deep fried.

Popcorn Shrimp with Chipotle Mayo (recipe below)
Popcorn Shrimp with Chipotle Mayo (recipe below)

The Chicken Caprese Roulade was also served and was delicious to the eye and taste buds – With the chicken, there is mashed potatoes and Asian meatloaf.

Chicken Caprese Roulade with Asian meatloaf and mashed potatoes (recipes below)
Chicken Caprese Roulade with Asian meatloaf and mashed potatoes (recipes below)

Last but not least comes the dessert – However, Matt would NOT share any secret ingredient information on this dessert because it is TO DIE FOR!

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Be sure to check out the Ringling Bros. and Barnum & Bailey ® while they’re in Orlando, FL this weekend.

‘Legends’

What: The 144th edition of the Ringling Bros. and Barnum & Bailey Circus
Experience unimaginable family fun, as amazing performers from around the globe perform awe-inspiring feats of daring, spectacles of strength and thrills of wonder to
summon the mythical and the mysterious: a Unicorn, a Pegasus and a Woolly Mammoth! Join us for an unforgettable family night of legendary proportions! Ringling Bros. and Barnum & Bailey Presents LEGENDS!
When: 7:30 p.m. Thursday-Friday, 11:30 a.m., 3:30 and 7:30 p.m. Saturday, 1 and 5 p.m. Sunday (Jan. 9-12)
Where: Amway Center, 400 W. Church St., Orlando
Cost: $16-$75
Call: 800-745-3000 (Ticketmaster)
Online: ringling.com

RECIPES BY MATT LOORY PIE CAR MANAGER FOR THE BLUE UNIT, RINGLING BROS. AND BARNUM & BAILEY®

Chicken Caprese Roulade

1 Boneless/Skinless Chicken breast
1 bunch fresh basil
Fresh mozzarella
Shredded mozzarella
1 tomato
Balsamic Glaze
Olive oil

Place shredded mozzarella, basil, and olive oil in blender, blend until it has the
consistency of minced garlic, season with Salt and Pepper to taste.
Pound chicken flat, add newly made herb cheese to the breast and roll.
Bake in oven at 350 for roughly 80 minutes (until chicken I thoroughly cooked)
Garnish with a slice of tomato topped with a slice of fresh mozzarella and chopped basil.
Drizzle balsamic glaze over the top! Best served with a simple mushroom risotto.

Huevos Loco-Motion

1 Egg
1 flour tortilla
Assorted bell peppers
Yellow Onion
Chorizo (Thin Sliced)
Cheese (Monterrey/Cheddar Blend – Grated)

Pico di Gallo:
Bell Peppers, Onions, Tomatoes (Diced)
Apple Cider Vinegar
Fresh Cilantro
Cumin
Combine all Ingredients

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1. Peppers, Onions, & Chorizo on the grill- until vegetables are softened
2. Place combination on top of tortilla
3. Cook egg to Over Medium
4. Place on top of veg/chorizo mixture
5. Add cheese until melted
6. Plate and garnish with Pico di Gallo & Cilantro

Popcorn Shrimp with Chipotle Mayo

15-20 Shrimp
Secret Recipe of spices containing but not limited to: Brown Sugar, Cumin, Garlic Powder,
Onion Powder, Cayenne Pepper, & Old Bay
Corn Starch
Chipotle Mayo
Chipotle Peppers canned
Orange Juice
Mayo
Apple Juice

Popcorn Shrimp:
1. Coat shrimp thoroughly with Corn Starch- Deep Fry at 325
2. Toss in seasoning blend

Chipotle Mayo:
1. Blend chipotle peppers with orange juice thoroughly
2. Add mayo & apple juice, blend together.
Garnish shrimp with chipotle mayo or serve on the side for a wonderful dipping sauce.

Asian Meatloaf with Wasabi Mashed Potatoes

Meatloaf:
Eggs
Bread
80/20 Ground Beef
Ground Ginger
Garlic Powder
Diced Onions
Salt & Pepper
Thai Sweet Chili Sauce

Wasabi Mashed Potatoes:
Mashed Potato Pearls
Wasabi Powder
Salt & Pepper

Meatloaf:
Combine eggs, bread, beef, & onions to form a traditional meat loaf
Season with ginger, garlic powder, & salt and pepper and knead into the loaf.
Bake at 350 for 45 minutes, Garnish with Sweet Chili Sauce and rest for at least 5
minutes.

Wasabi Mashed Potatoes:
Combine mashed potato pearls with wasabi powder.
Combine water with mashed potato pearls per instructions on packaging
Season with salt, pepper; if too much wasabi powder is used you can add sugar or cream
to neutralize the wasabi’s natural heat; this dish is about the flavor not the heat

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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/KatherineNPhotography

North American Chowzter Awards 2013 in San Francisco – Mission District Adventure Part 1

Chowzter.com is an app and website committed to finding the tastiest “fast feasts” on earth each year, finding feasts that are the highest quality at a good price anytime and anywhere, not be confused with historical notions of unhealthy fast food. Chowzter is committed to fresh ingredients and supports the local independent food purveyor and locally sourced ingredients.

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Hanging out with Justin from Chowzter.com and Chief Chowzters Philadelphia, husband-and-wife team Bradd and Kristy DelMuto of 22nd & Philly

“Chief Chowzters” are local food expert for an area and are found through out the major “food” hubs around the world. I am proud to say that I was chosen to be one of the Chief Chowzters, serving for the area of Orlando, a city on the rise in the culinary world especially with the upcoming James Beard Foundation semi-finalists announcement here in the spring.

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On the weekend of November 22, 2013, more than a dozen Chief Chowzters from across North America flew into San Francisco for Chowzter North America’s Tastiest Fast Feasts for 2013 Awards. The weekend’s mission: To celebrate the top 50 dishes nominated by representatives in 21 of the “foodiest” cities across North America. It was a real treat to meet and get to know so many fellow foodies from around the US and Canada, kind of like a meeting of a secret food obsessed society.

The celebration kicked off Friday, Nov. 22, at the famous Crustacean Restaurant. After hors d’oeuvres were served, drinks were poured and stories were shared at the Crustacean bar, we took our seats and began to feast.

Crustacean is undoubtedly best known for their fresh dungeness crabs served in garlic sauce, but their garlic noodles are also quite the crowd pleaser. Heaps of buttery, garlicky pasta noodles – simple yet divine. And when accompanying the succulent white meat from the dungeness crab, everything is just greasy good perfection.

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Dungeness Crab at Crustacean

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Garlic Noodles at Crustacean

Crustacean Euro Asian Cuisine on Urbanspoon

Knowing that we were going to eat a lot this weekend, I decided to wake up early for a quick 12 mile run to and back from the San Francisco’s Golden Gate Bridge.

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San Francisco’s Ferry Market building

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Fisherman's Wharf in San Francisco bay
Fisherman’s Wharf in San Francisco bay
Alcatraz
Alcatraz island

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Mission District Food Tour

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We met in the lobby Saturday morning for a walking food tour of San Francisco’s most up-and-coming areas, the Mission Street area. The Mission District, also commonly called “The Mission”, is a neighborhood in San Francisco, California, USA, originally known as “the Mission lands” meaning the lands belonging to the sixth Alta California mission, Mission San Francisco de Asis, located in the neighborhood. Mission Street is recognized for its culinary prowess in ethnic foods, specifically Mexican and Chinese. Our first stop: Mission Chinese Restaurant aka Lung Shan Restaurant.

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Mission Chinese

The Chowzter crew in front of Mission Chinese
The Chowzter crew in front of Mission Chinese

Mission Chinese Food is helmed by James Beard Award winning “rising chef” Danny Bowien, who got his first taste of fame at the Pesto World Championship and has elevating hipster aesthetics to the Chinese food loving masses. Mission Chinese – disguised by the Lung Shan Restaurant signage outside – is best known for their take on Sichuan Chinese cuisine, fusing together old tried and true Chinese recipes into something new like the fall-off-the-bone-tender cumin lamb ribs, spicy Kung Pao pastrami, and fresh squid ink noodles, three of my favorites here. If you’ve never had the taste of Sichuan peppercorns before – they’re little peppery bombs that numb your tongue with a citrus-y floral flavor known as “ma la” in Chinese – definitely check out the Chongqing chicken wings (sprinkled with crunchy fried beef tripe and dried red chili peppers) and Ma Po tofu dishes, both done expertly well here.

Fresh squid ink noodles
Fresh squid ink noodles
Chongqing Chicken Wings with fried beef tripe
Spicy Chongqing Chicken Wings with crispy fried beef tripe
Ma Po Tofu
Ma Po Tofu with braised shitake mushroom, sichuan pepper, scallions
Grandma's Spicy lamb dumplings
Grandma’s Spicy lamb dumplings
Kung Pao Pastrami
Kung Pao Pastrami
Tea Smoked Eel roll in rice noodle with braised pork
Tea Smoked Eel roll in rice noodle with braised pork
Tiki Pork Belly
Tiki Pork Belly
Salt Cod Fried Rice with mackeral confit, chinese sausage
Salt Cod Fried Rice with mackeral confit, chinese sausage
General Tso's Veal Ribs
General Tso’s Veal Ribs

Mission Chinese Food on Urbanspoon

El “Farolito”

El Farolito’s legendary “silver bullet” Mission burrito is a staple in the Mission District: cheap, filling, and satisfying to the very last bite. This jaw dropping behemoth of a burrito is made of a double-sized flour tortilla, warmed on the griddle, and stuffed to the brim with rice, beans, salsa, your choice of meat such as carne asada steak, carnitas fried pork, and al pastor barbecue pork, cheese, avocado and sour cream, wrapped in aluminum foil. Bite the bullet and dig in, preferably with a friend to share.

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El Farolito
El Farolito
El Farolito's Silver Bullet Burrito
El Farolito’s Silver Bullet Burrito

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El Farolito on Urbanspoon

La Taqueria

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La Taqueria is another Mission District staple, popular with local chefs as it is open late. Unlike Farolito, this is a rice-free tacos and burritos joint. When you order tacos here, tell them you want them “El Dorado” style, crunchy tacos without the mess, served inside a soft corn tortilla. From nicely charred carne asada, lengua, carnitas, and more, the tacos are all topped with fresh onions and cilantro, dollop of guacamole, pico de gallo, made fresh to order. Add some of that green hot sauce on the table to complete the La Taqueria experience.

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La Taqueria on Urbanspoon

Tartine Bakery

Winner of the James Beard Award for Outstanding Pastry Chef 2008, Tartine Bakery Co-owners Elisabeth Prueitt and her husband, renowned baker Chad Robertson, were both trained at the Culinary Institute of America in New York. Tartine is just a few blocks away from the main Mission Street area and well worth the short trek over. The morning buns are a classic, Tartine’s take on a cinnamon roll made from croissant dough as well as the Frangipane tarts, made with light almond-cream filling baked in a flaky pastry shell with seasonal fruit.

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Tartine's Morning Bun
Tartine’s Morning Bun
Salted Chocolate cookie
Salted Chocolate cookie
Frangipane Croissant
Frangipane Croissant
Frangipane Croissants at Tartine Bakery, San Francisco
Frangipane Croissants at Tartine Bakery, San Francisco

Tartine Bakery on Urbanspoon

North American Chowzter Awards 2013 in San Francisco

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The award ceremony was at the Soma StrEAT Food Park, the premiere food truck location in San Francisco. The night of the event, the park hosted food trucks from the likes of:

• Bacon Bacon
• Adam’s Grub Truck
• Lil Burma
• Firetrail Pizza
• Bob Cha
• Oui Chef
• Me So Hungry
• Smokin Warehouse BBQ

The 2013 Chowzter North American Tastiest Fast Fest Awards officially started at 8 p.m. First to take the mic was founder Jeffrey Merrihue, who welcomed and thanked the bloggers and guests who had flown in from across North America to attend the ceremony. Jeffrey then spoke of what awaits on Chowzter’s horizon.

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He then introduced the host of the night, Phil Donne. A Toronto native, Phil warmed up the audience with an endless supply of Mayor Rob Ford jokes.

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But the stars of the event were the bloggers and the food. Chowzter revealed its top 50 dishes in North America and awarded trophies to the top seven:

1. #19 Hot Pastrami Sandwich @ Langer’s, Los Angeles, CA
2. Wontons in Hot Oil @ White Bear, Flushing, NY
3. California Burrito @ Super Sergio’s, San Diego, CA
4. Tipsy Texan @ Franklin Barbecue, Austin, TX
5. Buffalo Wings @ Nine-Eleven Tavern, Buffalo, NY
6. Oyster Sliders @ The Ordinary, Charleston, SC
7. Traditional Poutine @ Poutini’s, Toronto, Canada

No. 19 Pastrami Sandwich at Langer’s Delicatessen in Los Angeles crowned North America’s Tastiest Fast Feast for 2013 at the Chowzter Awards

Chowzter, which showcases the top places to eat local food in more than 70 travel destinations around the world, honored North America’s Top 50 greatest dishes on Nov. 23 at North America’s Tastiest Fast Feasts for 2013 awards.

And the No. 1 dish in North America for 2013 is …

No. 19 Pastrami Sandwich @ Langer’s Delicatessen, Los Angeles

New Yorkers might complain that the best deli sandwich isn’t found at one of the mighty New York delis, like Katz’s. But it was not to be. Fans of Langer’s Delicatessen in Los Angeles call it “the best deli west of the Hudson River,” and foodies the world over flock to Langer’s for its hot pastrami sandwich, affectionately known at the No. 19. Peppery pastrami, creamy coleslaw, rich Swiss cheese and zesty Russian dressing on warm rye loaf combine in the perfect balance of flavor and texture.

The item was nominated by Fiona Chandra, Chief Chowzter for Los Angeles. Raised in a family that thinks nothing of driving two hours for good food, Chandra started her food blog (www.gourmetpigs.com) in 2007 and has reviewed more than 700 restaurants.

Local food experts and press, along with Chowzter’s all-star lineup of North America’s finest culinary writers, gathered for the awards ceremony at a private party aboard a converted big yellow bus at SOMA StrEAT Food Park, 428 11th St., San Francisco. The city’s first food truck pod, SOMA StrEAT Food Park is a permanent street food plaza outfitted with restrooms, lighting, room for more than 200 diners and different food vendors every day.

During the ceremony, Chowzter counted down the 50 tastiest items in North America — voted upon by more than 24 foodie gurus — and revealed the Top 7 Tastiest Items of all.

“A Fast Feast should not be confused with historical notions of unhealthy fast food. Chowzter is committed to fresh ingredients, prepared at the moment of consumption,” said Chowzter president Jeffrey Merrihue. “We seek out and support the local independent food purveyor and locally sourced ingredients.” Winners of North America’s Top 7 Tastiest Fast Feasts for 2013 were selected from items nominated by Chowzter’s food writers and experts. Additional winners are:

The Tipsy Texan @ Franklin Barbecue in Austin, Texas

Fans wait hours for their turn at the slow-cooked, pit-smoked beef brisket topped with savory sausage, briny pickles and tangy coleslaw wrapped in a sweet, soft bun.

The item was nominated by Drew Thornley, Chief Chowzter for Austin. Thornley is the founder of Man Up Texas BBQ, the parent company of Gettin’ Sauced! The Q Card & Texas Q Tours, and is a joint-venture partner of All-Star Sauces. Since August 2008, Drew has blogged about Texas BBQ at http://manuptexasbbq.com.

Buffalo Wings @ Nine-Eleven Tavern, Buffalo. N.Y.

A secret sauce loaded with garlic and Parmesan is lathered on wings smoked for hours over hickory and apple wood, then fried to order. The recipe remains a closely guarded secret.

The item was nominated by Donnie Burtless, Chief Chowzter for Buffalo. Inspired by Anthony Bourdain’s “No Reservations,” Burtless loves trying new foods and finding “that little hidden spot that no one knows.” The Buffalo native began blogging about food in 2009 at Buffalo Eats, where he hopes to encourage readers to support locally owned and operated establishments.

Oyster sliders @ The Ordinary in Charleston, S.C.

This celebration of South Carolina’s Lowcountry cuisine showcases fried oysters tucked inside sweet Hawaiian rolls, topped with crisp cabbage, pickled carrots, homemade Sriracha hot sauce, cilantro and jalapenos — a stunning explosion of flavor and textures.

The Oyster Sliders were nominated by Scott Wink, Chief Chowzter for Charleston. Wink and his wife, Crystal, post fun and insightful articles that explore the connection between people and the food they enjoy at Charlestonfoodbloggers.com.

Traditional Poutine @ Poutini’s House of Poutine

At Poutini’s House of Poutine, this classic Canadian comfort food is crafted with French fries hand-cut daily and double-fried for extra crispiness, then adorned with “squeaky” cheese curds and homemade gravy for a heart-warming dish of sweet, savory, salty and delicious perfection.

The Traditional Poutine was nominated by Stella Yu, Chief Chowzter for Toronto. A self-described food addict, Yu chronicles her experiences “one post at a time” at foodjunkies.net.

Wontons in Spicy Chili Oil @ White Bear in Flushing, N.Y.

White Bear’s delicate pork and minced cabbage wontons with a light, homemade chili oil, fresh scallions and preserved vegetables pack an impressive amount of tastiness into a small package.

The Wontons in Spicy Chili Oil was nominated by Yvo Sin, Chief Chowzter for New York City. Sin is the author of The Feisty Foodie, where she blogs about exploring food and food history. “If it tastes good, I’ll eat it!”

California burrito @ Super Sergio’s Mexican Food in San Diego, California

This fine example of fusion border food is a deep-fried monster of a burrito served piping hot with marinated meat, crunchy fries and fresh pico de gallo. The California Burrito was nominated by Jennifer Lee, Chief Chowzter for San Diego. Lee is the author of Kirbie’s Cravings, a food blog in San Diego that shares dining experiences, food recipes and food products. Kirbie’s Cravings has been featured in several national publications and she has appeared on the Cooking Channel’s “Eat St.” show and the morning show for Smooth 98.1

The Other Winners: Top Dishes 8-50

8. Cheese Steak Roll-up @ Miller‘s Twist, Philadelphia, PA
9. Glazed Ribs @ BBQ Shop, Memphis, TN
10. Beet Sliders @ Huckleberry Pub, Portland, Oregon
11. Juevos Rancheros @ Taco Mex, Denver, CO
12. The Gouda Burger @ Tremont Tavern, Chattanooga, TN
13. Pizza @ Di Fara, Brooklyn, NY
14. Croque Madame Topped with Fried Egg @ Croissant Gourmet, Orlando, FL
15. Los Muchachos Arepas @ Caracas, Manhattan, NY
16. Pizza @ Bronx Pizza, San Diego, CA
17. The Crooked Spoon Burger @ The Crooked Spoon Gastropub, Orlando, FL
18. Duck Confit Cassoulet @ Le Parisien, Vancouver, Canada
19. Black Label Burger @ Minetta Tavern, Manhattan, NY
20. Palak Chat @ Rasika, Washington, DC
21. Lobster Rolls @ Belle Isle Seafood, Boston, MA
22. Omelet @ Café 21, San Diego, CA
23. Lasagna Bolognese @ Paesano’s, Philadelphia, PA
24. Tsukemen Tsujita @ Los Ángeles, CA
25. Lacy Special @ Little Tea Shop, Memphis, TN
26. Beef on Weck @ Bar Bill Tavern, Buffalo, NY
27. Fried Chicken @ The Commodore, Brooklyn, NY
28. 101 Layer Lasagna @ Bond 45, Washington DC
29. Fried Chicken Biscuits @ The Original Ms. Rose’s, Charleston, SC
30. Corn Meal Pizza @ Dove Vivi, Portland, Oregon
31. Pupusa de Loroco @ Tacos Acapulco, Denver, CO
32. Black Goat Stew @ Mirak, Los Angeles, CA
33. Aburi Salmon Oishi @ Minami, Vancouver, Canada
34. Lobster Roll @ Pearl Oyster Bar, Manhattan, NY
35. BBQ Sandwich @ Paynes, Memphis, TN
36. Brisket @ Coop’s BBQ, San Diego, CA
37. Signature Pie with Sausage @ Tacconelli’s, Philadelphia, PA
38. Crispy Chorizo Tacos @ La Taqueria, San Francisco, CA
39. The Holy Chuck @ Holy Chuck Burgers, Toronto, Canada
40. The Porker @ Pig on the Street, Vancouver, Canada
41. Lobster and Corn Hushpuppies @ The Federalist, Washington, DC
42. BBQ @ Fette Sau, Brooklyn, NY
43. Chicken-Salad Tartine with Nuts Dried Cranberries @ Blue Dahlia Café, Austin, TX
44. Dog of the Day @ Trina’s Starlite Lounge, Boston, MA
45. Banh Mi Sandwich @ Num Pang, Manhattan, NY
46. Shio Butter Ramen @ Hanamizuki Japanese Restaurant, Orlando, FL
47. Fried Chicken @ Foreign Cinema, San Francisco, CA
48. Pho @ Pho Tien Thanh, Toronto, Canada
49. Spicy Fried Chicken with Powdered Fritters @ Jim Dandy, Los Angeles, CA
50. Dim Sum @ Pacificana, Brooklyn, NY

Top Blogger award

Bradd and Kristy DelMuto won Chowzter’s Top Blogger award. This husband-and-wife team write 22nd & Philly, one of the most popular blogs about the Philadelphia food culture. Passionate about experiences, memories and communities built around food, they review restaurants, bars, food trucks and more, from hidden gems to trendy hotspots, and BYOBs to beer festivals. Bradd and Kristy have been apart of the Chowzter community since its infancy and have been setting the bar for Chief Chowzter.

North America’s Foodiest City award

Portland, the first city in America to properly start and institute the food truck phenomenon raging across the country, won Chowzter’s Foodiest City award. This eclectic multi-cultural city is bursting with exciting, creative and quirky dishes influenced by cuisines around the world. Chowzter hosts an international collection of food bloggers who provide timely tips to foodies around the world on where to get delectable fast feasts of the highest quality at a good price, anytime and anywhere. There are more than 60 Chiefs Chowzter’s around the world, including 15 in North America, with more joining every month. The site’s North American Chief Chowzters hail from such cities as Boston, Denver, Los Angeles, New York City, Philadelphia, San Diego and much more.

Grand Bohemian Orlando – Art of Dining

Located in the heart of Orlando’s Downtown Arts District, the Grand Bohemian is an artistic boutique hotel designed to inspire unforgettable experiences.  Also a member to The Kessler Collection portfolio, each hotel’s art, music, and cultural influences are personally acquired for that hotel by the Kessler family.

I had the opportunity to take a group tour to explore the hotel and view the Kessler Collection Signature Grand Bohemian Gallery celebrating the work of French artist, Jean Claude Roy.  The last stop on our tour ended at the hotel’s restaurant located on the first floor named, “The Boheme”.

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Our group received a five course meal prepared by Executive Chef Laurent Hollaender from northeastern France.  Chef Hollander’s execution in all his dishes surpassed expectations, and the group dinner was filled with good conversation and good company.

Chef Hollaender’s style of cooking consists of Italian influences finished with a touch of elegance.  Chef Hollaender’s dishes are a true work of art as they are not only visually appealing but quite satisfying on the lips.  His dishes were in fact impressive.

Be aware that the menu at The Boheme changes every month, so make sure to check out the menu regularly.

Get in my belly.

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Amuse Bouche: TATARE DE SAUMON ET SA COURONNE DE CONCOMBRE
Salmon Tarate served in a Cucumber Crown and Quail Egg
Eating directions: Pour quail over salmon and stir in blackened salt to taste.
Choice of Wine – Cremant Brut Rose, Lucien Albrecht
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Hors d’oeuvre: PINCETTE DE FOIE GRAS ET CANARD FUME
Duck Foie Gras Terrine, Smoked Duck Breast, Toasted Brioche Beets and Carrot Chutney
Choice of Wine – Gewürztraminer, Trimbach
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Poisson: RAVIOLE GEANTE DE FRUIT DE MER
Lobster, Sea Bass and Mussels Ravioli with Onion Compote White Wine Butter Sauce and Lobster Reduction
So smooth and creamy. It tasted like heaven on Earth. If this is what heaven tastes like, I’m ready for my afterlife.
Choice of Wine – Pouilly-Fuisse, Louis Jadot
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Viande: PETIT FILET MIGNON AU MORILLES ET CHANTERELLES
Grilled Petit Filet Mignonette with Morels and Chanterelles Sauce Pommes Anna, Fall Vegetables
Choice of Wine – CIGALUS, Gerard Bertrand
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According to the Grand Bohemian staff, this wine “can’t compete with any other wine in the world.”
Cabernet Sauvignon (50%) and Merlot (50%)
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Dessert: TARTE MOELLUSE AU CHOCOLATE ET CRIOTTES Marinated Cherries in Brandy from Sarlat, Valrhona Chocolate Hanache, French Vanilla Ice Cream. The design of this dish was inspired by French artist Jean Claude Roy, who joined our table for dessert. Choice of Wine- Banylus, Chapoutier
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Menu signed by Jean Claude Roy

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After dinner, the staff at Grand Bohemian generously gifted each of us with a portrait made of chocolate that was painted by Jean Claude Roy himself. Although it is edible, but it’s too pretty to eat. For now I will keep this chocolate portrait framed on my wall.

You are what you eat. After this dinner, I would consider myself elegant.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

Foodie Adventures in Miami, Ft Lauderdale – South Florida

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This fall, my then-fiancee (now wife) and I took a quick weekend trip to Miami for an engagement photoshoot at the Vizcaya Museum and Wynwood Art District as well as some destination foodie adventuring.

Miami and South Florida is truly rich in diversity and you could barely tell you were in the states in some areas like Little Havana. The proximity to South America makes it easy.

Chefs in search of some fun and beach have recently made Miami beach their homes and set up award winning restaurants that are making the whole country take notice. And it’s all only a few hours trip by car (plus or minus depending on traffic) from Orlando.

Rok: Brgr in Ft Lauderdale
Rok: Brgr in Ft Lauderdale – This place is more of a night time burger bar, and I was a bit cautious upon approaching because the area still smelled from last nights drinking activities, but the menu and the food at Rok:Brgr proved to be quite good.
Inside Rok:Brgr Ft Lauderdale
Inside Rok:Brgr Ft Lauderdale
BLT DEVILED EGGS - local eggs | smoked bacon | tomato | chives - $6
BLT DEVILED EGGS – local eggs | smoked bacon | tomato | chives – $6 – You can see one of the eggs fell over from its own colossal weight, quite possibly the tallest most stacked deviled eggs I’ve had – but a bit too salty.
ROK:BRGR Burger - aged vermont cheddar | maple pepper bacon | bourbon bbq - $12.5
ROK:BRGR Burger – aged vermont cheddar | maple pepper bacon | bourbon bbq – $12.5 – this is the burger I ordered, and it was quite delicious. the brioche bun was moist and the burger meat was flavorful. Solid thumbs up.
BACON JAM SLIDERS - american "kobe"| maple bourbon bacon jam | brie cheese - $14
BACON JAM SLIDERS – american “kobe”| maple bourbon bacon jam | brie cheese – $14
MORNING GLORY Burger - american cheese | maple pepper bacon | fried egg 14
MORNING GLORY Burger – american cheese | maple pepper bacon | fried egg
$14
Egg #drool
Egg #drool

ROK BRGR burger bar + gastropub on Urbanspoon

Marumi Sushi in Miami
Matsuri Sushi in Miami
Inside Matsuri Sushi on Sunrise Blvd in Miami
Inside Matsuri Sushi in Miami
Fried Squid- $8.00
Fried Squid – $8.00 – slightly too chewy
Seafood Miso Pot - $10.00
Seafood Miso Pot – $10.00 – best dish of the night, the seafood miso pot was full of flavor and surprisingly had an abundance of seafood as well.

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Futomaki roll – this roll was a bit forgettable…

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Sushi Sashimi Combo: (5pc Sushi, 9pc Sashimi, Tuna Roll) 23 – Overall, a bit disappointing as the rice and fish were all sub par from what we are used to, under seasoned and a bit lacking in flavor. Would be ok sushi otherwise…sadly it reminded me of sushi from Publix – mass produced.

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As you can see..the digs are nice (though very loud inside), but the food does not match the ambiance.

Matsuri on Urbanspoon

Pink Flamingos
Pink Flamingos
Calle Ocho ... a cultural immersion foot tour of Little Havana.
Calle Ocho … a cultural immersion foot tour of Little Havana.

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Colorful decorated Roosters are found throughout the district, often painted in Cuban or Spanish flag colors
Classic domino spot where locals come to play some dominos. Tour buses seem to love the place and drop off tourists by the busload here. Must be hard to concentrate on a game with all the cameras clicking.
Classic domino spot where locals come to play some dominos. Tour buses seem to love the place and drop off tourists by the busload here. Must be hard to concentrate on a game with all the cameras clicking.

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Cigar factory man sitting outside inviting folks in to pick up some cigars. Uncanny resemblance to the wood carving of a cigar smoking man on a chair in the glass display case.
Cigar factory man sitting outside inviting folks in to pick up some cigars. Uncanny resemblance to the wood carving of a cigar smoking man on a chair in the glass display case.
More roosters painted in Calle Ocho
More roosters painted in Calle Ocho
La Camaronera - ridiculously popular fried shrimp and seafood place - highlighted by Andrew Zimmern of the Travel Channel's Bizarre Foods America who recently visited during his Miami episode. They also have like 1000 positive reviews on Yelp. Recently expanded too. Cash only please. There is an atm at the corner store near by.
La Camaronera – ridiculously popular fried shrimp and seafood place – highlighted by Andrew Zimmern of the Travel Channel’s Bizarre Foods America who recently visited during his Miami episode. They also have like 1000 positive reviews on Yelp. Recently expanded too. Cash only please. There is an atm at the corner store near by.
Fried shrimp. Really good...crispy, crunchy, and nice subtle flavors in the fry. Great with some squeeze of lime and a dip in the tartar sauce.
Fried shrimp. Really good…crispy, crunchy, and nice subtle flavors in the fry. Great with some squeeze of lime and a dip in the tartar sauce.
La Minuta - their signature fried snapper sandwich on some cuban pan bread. This sandwich provides a great taste to value ratio, costing only $6. No wonder they take cash only.
La Minuta – their signature fried snapper sandwich on some cuban pan bread. This sandwich provides a great taste to value ratio, costing only $6. No wonder they take cash only.


A look inside the fried snapper sandwich at La Camaronera in Little Havana.

A look inside the fried snapper sandwich at La Camaronera in Little Havana.

The new expanded dining area of La Camaronera (The Shrimper)
The new expanded dining area of La Camaronera (The Shrimper)
Standing room for La Camaronera - one of the guys that work here looks like Howie from Backstreet Boys.
Standing room for La Camaronera – one of the guys that work here looks like Howie from Backstreet Boys.

La Camaronera Restaurant & Fish Market on Urbanspoon

Full pig roast going on at El Palacio De Los Jugos. Great lechon...
Full pig roast going on at El Palacio De Los Jugos. Great lechon…
Even though they are known as the Palace of Juices...this place is more like a Cuban/Latino street food vendor than just a juice bar. They have seafood, sandwiches, rice, beef, etc. all for sale from the counter stations surrounding the complex. It reminded me of Loquillo street food kiosks by the beach in Puerto Rico.
Even though they are known as the Palace of Juices…this place is more like a Cuban/Latino street food vendor than just a juice bar. They have seafood, sandwiches, rice, beef, etc. all for sale from the counter stations surrounding the complex. It reminded me of Loquillo street food kiosks by the beach in Puerto Rico. Whatever you do, don’t get the Frita Cuban burger here. As I found out, (should have listened to Burger Beast first) it was one of the worst renditions of the Miami favorite. Way too mushy.
Fresh ripe mangos and a multitude of other south american fruits available
Fresh ripe mangos and a multitude of other south american fruits available
Juices...juices.... juices
Juices…juices…. juices
A favorite is the sugarcane
A favorite is the sugarcane
El Palacio de Los Jugos in Little Havana, Miami
El Palacio de Los Jugos in Little Havana, Miami
Chicharrones - fried pork skin - in a paper bag from El Palacio de los Jugos. Super cheap street food.
Chicharrones – fried pork skin – in a paper bag from El Palacio de los Jugos. Super cheap street food.

El Palacio de Los Jugos on Urbanspoon

Pubbelly - Gastropub in Miami Beach - Lucky for us it was Spice Miami month and some pre-fixe menus were available for us. Asian and latin flavors in tapas form...executed very well.
Pubbelly – Gastropub in Miami Beach – Lucky for us it was Spice Miami month and some pre-fixe menus were available for us. Asian and latin flavors in tapas form…executed very well.
The restaurant is quite tiny, and is more like a bar than anything, but the food we tried was superb.
The restaurant is quite tiny, and is more like a bar than anything, but the food we tried was superb.
This was a nice, spicy
This was a nice, spicy, refreshing cocktail drink…can’t remember the name though.
 local cobia crudo gazpacho (vinaigrette-pickled watermelon, olive oil "cheese")
local cobia crudo gazpacho (vinaigrette-pickled watermelon, olive oil “cheese”)
Succulent, tender short-rib porcini croquetas with mint aioli
Succulent, tender short-rib porcini croquetas with mint aioli

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Pork belly 'n' scallion (su-shoyu, shichimi, onion marmalade) and short rib 'n' corn (black truffle, corn soy, sorrel, parmigiano) dumplings - very creative take on the traditional dumpling. I am tired of pork and vegetable fillings - these dumplings at pubbelly excited me...and proved to be executed quite well. gone within seconds.
Pork belly ‘n’ scallion (su-shoyu, shichimi, onion marmalade) and short rib ‘n’ corn (black truffle, corn soy, sorrel, parmigiano) dumplings – very creative take on the traditional dumpling. I am tired of pork and vegetable fillings – these dumplings at pubbelly excited me…and proved to be executed quite well. gone within seconds.

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Roasted broccoli rabe (chilies, yuzu soy butter) - slightly too much soy / saltiness but still good.
Roasted broccoli rabe (chilies, yuzu soy butter) – slightly too much soy / saltiness but still good.
Barbecued "pork wings" (smoked teriyaki, chayote, peanuts) - Pork ribs
Barbecued “pork wings” (smoked teriyaki, chayote, peanuts) – Pork ribs
Braised pork cheeks on ricotta gnudi, peas, wasabi butter - tender and slightly crispy. very nice.
Braised pork cheeks on ricotta gnudi, peas, wasabi butter – tender and slightly crispy. very nice.
Dessert - salted caramel ice cream
Dessert – salted caramel ice cream

Overall, one of my favorite meals in Miami and of all time! The tapas style small plates allowed us to try different flavors in bite sized portions, packed with a punch and all done very well.

Pubbelly on Urbanspoon

 

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After dinner stroll along Lincoln Road Mall - one of my favorite places in Miami - kind of like Park Avenue in Winter Park times 1000
After dinner stroll along Lincoln Road Mall – one of my favorite places in Miami – kind of like Park Avenue in Winter Park times 1000
Danny Meyer's award winning NYC Burger Chain -  Shake Shack
Danny Meyer’s award winning NYC Burger Chain – Shake Shack

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Photos from the engagement!

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A Foodielicious Weekend at Hilton Orlando on International Drive

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Hilton Orlando recently hosted a media weekend to showcase their dedication to food through their banquet catering services, The Bistro, and Spencer’s Steaks and Chops restaurant. Hilton Orlando’s Executive Chef Louis Martorano is passionate about locally sourced food and personally visits the area’s farms to know where his ingredients come from including Lake Meadows Naturals.

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Hilton Orlando’s Executive Chef Louis Martorano

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The event began at the Hilton’s Spencer’s Steaks and Chops restaurant in the private dining room. An array of courses were expertly prepared including:

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Jumbo Lump Crab Cakes

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Rabbit Rillettes
crispy country ham, sorghum mustard

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Amuse bouche

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Lobster
Rockefeller style, creamed spinach, gremolata,
pork belly, champagne beurre fondue

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Mac & Cheese – Flat Creek Lodge cheddar, candied bacon

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 Dessert plate

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For breakfast, I ventured down to The Bistro to try out their “Eggs Benne” an eggs benedict rendition with bread pudding base, as well as a croissant. It was luscious and delicious, with an oozing yellow yolk egg.

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The Bistro on Urbanspoon

 

Later that evening, the food and beverage team set up the kitchen used for their banquets to showcase their catering repertoire.

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Hilton Orlando Executive Sous Chef and master of all things pastry Thomas Heubner loves to experiment with cutting edge technology and food through molecular gastronomy and encourages his staff to experiment as well.

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Candied chocolate bacon

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 Hilton Orlando

http://www.thehiltonorlando.com/

Address:
6001 Destination Parkway
Orlando, FL 32819
Phone:
Main Hotel
+1-407-313-4300

 

James Beard Foundation Teams Up with Visit Orlando to Announce 2014 Award Semifinalists in Florida

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Truly exciting times for the Orlando culinary scene this coming year. The James Beard Awards are like the “Oscars” of the culinary world and the Central Florida area has had quite a few chefs nominated in the semi-final rounds these past few years. Hopefully this year more judges will be able to try out our area’s offerings and make the call to see Orlando in the final rounds!

We first heard about this through our friends Scott Joseph at ScottJosephOrlando.com and Heather McPherson of the Orlando Sentinel.

Press Release via Visit Orlando

New York, NY (December 20, 2013) – The James Beard Foundation and the official tourism association Visit Orlando announced today that it will reveal the 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists at a live press conference in Orlando, Florida, on Feb. 19, 2014. This is the first time the semifinalists will be announced at a live event.

“We’re thrilled to give special and well-deserved recognition to semifinalists this year,” said Susan Ungaro, president of the James Beard Foundation. “With a flourishing farm-to-table movement and a growing independent restaurant scene, Orlando provides a fitting setting for our first live semifinalist announcement.”

Twenty Semifinalists in each Restaurant and Chef award category will be revealed at a 10 a.m. press conference and breakfast at East End Market (3201 Corrine Drive, Orlando, Florida), a community food hub for entrepreneurs, tradespeople, artists and chefs. On the evening before the press conference, a ticketed dinner will be held at the Alfond Inn at Rollins College in Winter Park, Fla., and will feature a prestigious group of Orlando’s past James Beard Foundation Award semifinalists including: Kathleen Blake (Rusty Spoon and Pine22), Scott Hunnel (Victoria & Albert’s), Brandon McGlamery (Luma on Park and Prato), James and Julie Petrakis (The Ravenous Pig and Cask & Larder), Kevin Fonzo (K Restaurant), Henry Salgado (Txokos Basque Kitchen and Spanish River Grill) and Hari Pulapaka (Cress Restaurant). Proceeds from the dinner will support the James Beard Foundation and tickets can be purchased here.

Chef Hari of Cress and Chef Henry of Spanish River Grill at Scott Joseph’s Pop Up Dinner

“Orlando is the perfect destination to host the James Beard Foundation’s first live semifinalist announcement,” said George Aguel, president & CEO of Visit Orlando. “Our diverse collection of high-quality restaurants and chefs has created a vibrant culinary scene that is receiving national recognition.” In 2013, Orlando led Florida as the city with the most JBF award semifinalists; during the same year, Zagat also published its first Orlando City Guide.

Semifinalists for the James Beard Foundation Awards, the culinary industry’s most prestigious recognition program, are selected from thousands of online entries, a process that’s overseen by a committee of industry professionals. After a first round of voting by committee members, judges and previous winners, the semifinalists are then narrowed down to a final list of official nominees, which will be announced in March 2014. The JBF Restaurant & Chef Awards comprise 20 categories representing a wide variety of culinary talent, from exceptional chefs and dining destinations in 10 regions across the U.S., to the nation’s top wine and spirits professionals, best new restaurants, and rising star chefs.

The James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center in New York City on Monday, May 5. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement, Who’s Who of Food and Beverage in America, and the America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

About Visit Orlando
Visit Orlando is the official tourism association for the most visited destination in the United States, with representation in more than a dozen countries around the world. Visit Orlando, together with its 1,200 member companies that make up Central Florida’s hospitality community, represent the area’s leading industry that is responsible for more than $50 billion of annual economic impact. For more information about Orlando’s chefs and restaurants, go to OrlandoDistricts.com. For more information about visiting Orlando, travelers can log onto VisitOrlando.com or call an Official Travel Counselor at 1-800-551-0181 (United States and Canada) or 407-363-5872. For real time updates, follow Visit Orlando on Twitter attwitter.com/VisitOrlando or Facebook at facebook.com/VisitOrlando.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blogDelights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.

Ramen, Ribs, and More in Atlanta 2013 – A Mini Foodie Travel Adventure

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Atlanta is just a stone’s throw away from Orlando (about 8 hour drive) and makes for a nice extended weekend trip. On past trips, I’ve explored the Coca-Cola Museum ( a must see – quench yourself at the soda stations featuring Coca Cola soda products from around the world at the end of the tour) and the Georgia Aquarium as well as CNN’s headquarters downtown near the Olympic Park.

This visit is a little more low key with a visit to the Atlanta History Center (very cool to see the historic Swan House / mansion – you’ll think you’re in an episode of the Georgian Downton Abbey). And food – always the center piece of our travels…

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Fat Matt’s Rib Shack – Atlanta
1811 Piedmont Rd NE, Atlanta, GA 30324
(404) 607-1622

Great little barbecue place in Atlanta, Fat Matt’s Rib Shack has been around since 1990 serving up affordable and delicious barbecue slathered ribs. The menu is sparing, just ribs, pork sandwich, chicken, and some sides.

The ribs at Fat Matt’s are lipsmacking good but the sides were a bit of a let down – I got the mac and cheese and collard greens and they were good, but just missing a little something. I suppose I am spoiled by 4 Rivers’ great variety of sides here in Orlando.

Overall, for the price, it was worth it and I enjoyed my ribs wholeheartedly.

Order up at the counter, and make sure you are ready cause the lady at the counter doesn’t take any sass or hesitation. The servers are pretty nice though here. Very popular with the locals, with live jazz music in the evenings.

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The Menu - beautifully drawn - Fat Matt's Rib Shack
The Menu – beautifully drawn – Fat Matt’s Rib Shack
Order at the front at Fat Matt's Rib Shack Atlanta
Order at the front at Fat Matt’s Rib Shack Atlanta
Fat Matt's Rib Shack - The sides - Mac and Cheese and Collard Greens and Sliced White Bread
Fat Matt’s Rib Shack – The sides – Mac and Cheese and Collard Greens and Sliced White Bread
Fat Matt's Rib Shack - The Ribs
Fat Matt’s Rib Shack – The Ribs

Fat Matt's Rib Shack on Urbanspoon

Umaido
2790 Lawrenceville Suwanee Rd
Suwanee, GA 30024
(678) 318-8568
http://www.umaidos.com/

About 25 minutes north of Atlanta in the small town of Suwanee, you can find this unassuming ramen shop that makes some of the best ramen I’ve tasted on the east coast. Umaido ramen features tonkotsu style ramen based out of Hakata Japan, with a broth made of pork bones that is simmered to a milky, creamy consistency. They make their noodles in house and you can watch them making the dough at the front. Service is good, if a little slow. You can sit at the bar and watch the ramen chefs at work. Also, with the Korean influence in the area, there are a few “spicy” Korean style renditions of ramen here as well.

I ordered the original pork tonkotsu ramen, with sliced cha shu roast pork, soft boiled egg, and tree ear mushrooms. The soup was divine and the noodles were thin and chewy, just right. Reminded me of Ippudo without the 3 hour wait. Overall, excellent ramen. Most everything under $10.

Umaido Ramen
Umaido Ramen
Umaido Ramen - Making noodles by hand in house
Umaido Ramen – Making noodles by hand in house
Sit at the bar and watch the ramen chefs at work or towards the back - Umaido
Sit at the bar and watch the ramen chefs at work or towards the back – Umaido
Umaido ramen interior
Umaido ramen interior
Pork Belly - appetizer - slightly underseasoned and a little dry. Wish it was more melt in your mouth buttery. Very homey though.
Kakuni Braised Pork Belly – appetizer – slightly underseasoned and a little dry. Wish it was more melt in your mouth buttery. Very homey though.
Naruto, named after the spiral of fish cake, loves ramen
Naruto, named after the spiral of fish cake, loves ramen
Honey Miso ramen - made with corn, sliced pork, scallions, seaweed in miso broth
Honey Miso ramen – made with corn, sliced pork, scallions, seaweed in miso broth
Original Tonkotsu ramen - Sliced cha shu pork, soft boiled egg, fantastic ramen at Umaido
Original Tonkotsu ramen – Sliced cha shu pork, soft boiled egg, fantastic ramen at Umaido

Umaido’s menuNewMenu1

Umaido on Urbanspoon

JCT Kitchen & Bar
1198 Howell Mill Rd NW
Atlanta, GA 30318
http://www.jctkitchen.com/

This “Southern” style restaurant puts a nice gastropub twist on Southern classics with an upscale, casual atmosphere. Make sure to get reservations though as it does get packed. Enjoy some cocktails before or after dinner upstairs at the bar. Prices are reasonable for the portions you get, around $20 for most mains and $10 for appetizers. The JCT rendition of Fried Chicken, slightly sweet with honey and sprinkled with some sliced green onions and available in limited supply, it is among the best fried chicken I’ve ever tried. In the sprawling complex with Star Provisions group, also housing Atlanta’s acclaimed Baccanalia restaurant next door.

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Pardon the lighting – it was dark – JCT Fried Chicken –

DEVILED EGGS (5) topped with benton’s country ham, evoo
DEVILED EGGS (5) topped with benton’s country ham, evoo
“ANGRY” MUSSELS house bacon, serrano chile & onion, toast for soppin’ ...
“ANGRY” MUSSELS house bacon, serrano chile & onion, toast for soppin’ …

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Our wonderful server! – “Follow Your Bliss”

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Upstairs at the bar – crowded, lively, sexy

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Dessert was all fantastic sadly I forget what they were called
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JCT Kitchen on Urbanspoon

Jang Su Jang
3645 Satellite Blvd
Duluth, GA 30096
http://www.jangsujangatlanta.com/

This slightly hidden Korean restaurant in Duluth (kind of like a Korea town north of Atlanta) is known for their ssam, or wraps. Bossam is a type of ssam in Korean cuisine in which steamed or roasted pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by condiments known as ssamjang or gochujang. It can even be wrapped in a kimchi leaf. It is usually topped with raw or cooked garlic, onion, freshly made kimchi, saeujeot (pickled fermented shrimp), or other pickles. There is a lot of food that comes with this dish and it is fun to make your own wraps and share with your mates.

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Jang Su Jang Korean restaurant in Duluth
Jang Su Jang Korean restaurant in Duluth
Wang Mandoo - Steamed King Dumplings – Extra large size dumplings steamed stuffed with beef, pork, and veggies. Ridiculously huge, a little bit too huge and kind of disturbing to eat.
Wang Mandoo – Steamed King Dumplings – Extra large size dumplings steamed stuffed with beef, pork, and veggies. Ridiculously huge, a little bit too huge and kind of disturbing to eat.
Bossam Meal – Sliced braised pork belly ready to be wrapped with various pickled vegetables
Bossam Meal – Sliced braised pork belly ready to be wrapped with various pickled vegetables
Ssam
Ssam wrap – it’s like a slice of pickled daikon
Seafood & Beef SoonTofu Soup – Includes Shrimp, Oysters, Clams, & Beef Slices with egg freshly cracked
Seafood & Beef SoonTofu Soup – Includes Shrimp, Oysters, Clams, & Beef Slices with egg freshly cracked
Kalbi beef short ribs
Kalbi beef short ribs – good but I like So Kang Dang’s better off of Buford Hwy – mostly cause it’s cheaper and has more of that grill fire taste

Jang Su Jang on Urbanspoon

SunO Dessert
2570 Pleasant Hill Rd. Suite 101
Duluth, GA 30096
http://www.sunodessert.com/

Also in Duluth, this place is a favorite dessert spot selling “snow” creamy shaved ice with fruit and sweet toppings. It’s like eating snow topped with strawberries and pineapple and condensed milk – so very good. I think it is similar to the Korean dessert  patbingsu shaved ice or Filipino halo halo, but the snow here is flavored and creamy…addicting without too much of the guilty dessert feeling.

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Strawberry, pineapple, and condensed milk

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Mochi and red beans

Takorea
818 Juniper Street
Atlanta, GA 3030
http://mytakorea.com/

Located in Atlanta’s Midtown, this taco house (literally located in a renovated house), fuses together Korean flavors in Mexican taco and burrito form. Taco fillings include Korean style bbq pork, calamari, fried chicken, and more. The “takos” were just okay…but my favorite thing here was the sesame fries. Crispy, crunchy thick french fries, fried in sesame oil with a dash of Korean chili pepper flakes. I need to get some more soon! someone make them pleaseee

Takorea
Takorea

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Sesame Fries - my favorite
Sesame Fries – my favorite
GOGI NACHOS choice of chicken, beef, pork, OR  tofu with jack cheese, jalapenos, tako salad, sour  cream, red sauce
GOGI NACHOS choice of chicken, beef, pork, OR
tofu with jack cheese, jalapenos, tako salad, sour
cream, red sauce

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Takorea on Urbanspoon

Foodie Adventures in Chinatown – New York City – in the Fall

Recently, I took a trip to New York City with my family and we were able to drop by some great eats, particularly in Chinatown.

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Golden Unicorn Chinese Restaurant

Golden Unicorn Chinese Restaurant, located on two floors, has been established since 1989 and is a traditional banquet style Chinese restaurant (you could picture a wedding being held here often with the dragon and phoenix in the background).

In 1996, Food & Wine Magazine named Golden Unicorn as one of the Five Best Restaurants in NYC, among Daniel, Spartina, Moustache, and Gramercy Tavern. Golden Unicorn was the only Chinese restaurant to receive such honor. Golden Unicorn is also a member of La Chaine des Rotisseurs, and internationally recognized as one of the world’s best Cantonese restaurants.

The dim sum here, compared to other places in Chinatown that we’ve tried, seemed to be fresher and made with more care to the quality of ingredients with a certain Cantonese flair. I felt like I was transported to Hong Kong while eating here. The ha gow shrimp dumpling and siu mai pork dumplings were particularly good.

Golden Unicorn Chinese Restaurant – Dim Sum
18 E Broadway, New York, NY 10002
Phone: (212) 941-0911
Price Range: $$$
http://www.golden-unicorn.com/

Golden Unicorn Chinese Restaurant - Dim Sum
Golden Unicorn Chinese Restaurant – Dim Sum

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Golden Unicorn Chinese Restaurant - spare ribs
Golden Unicorn Chinese Restaurant – spare ribs
Golden Unicorn Chinese Restaurant - Chicken Feet
Golden Unicorn Chinese Restaurant – Chicken Feet
Golden Unicorn Chinese Restaurant - Dim Sum
Golden Unicorn Chinese Restaurant – Dim Sum
Golden Unicorn Chinese Restaurant - Dim Sum
Golden Unicorn Chinese Restaurant – Dim Sum
Golden Unicorn Chinese Restaurant - Siu Mai
Golden Unicorn Chinese Restaurant – Siu Mai dumpling
Golden Unicorn Chinese Restaurant - Egg tart
Golden Unicorn Chinese Restaurant – Egg tart

Golden Unicorn on Urbanspoon

Joe’s Shanghai

Joe’s Shanghai is a perennial favorite among New York’s soup dumpling lovers, the place where soup dumplings were probably first made popular. They are available in “pork” and “crab and pork” varieties here and are pretty affordable (around $8.95 for a steamed tray of 8) .

A line out the door is almost always present – meaning you are almost always feel like being rushed while eating here. Service, as in most Chinese restaurants, is not a strong point that is for sure.

I thought the soup dumplings this visit were not as fresh tasting as before and probably would rather go to Nan Xiang Shanghai in Flushing for my soup dumpling fix next time I am in the city. The regular Chinese menu that we tried while here was also rather, unfortunately, forgettable.

Joe's Shanghai in Chinatown, NYC
Joe’s Shanghai in Chinatown, NYC

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Soup Dumplings at Joe’s Shanghai

Joe's Shanghai - Soup Dumplings
Joe’s Shanghai – Soup Dumplings
Joe's Shanghai - Soup Dumplings
Joe’s Shanghai – Soup Dumplings
Joe's Shanghai - Stir fried clams in black bean sauce
Joe’s Shanghai – Stir fried clams in black bean sauce

 

 

Joe's Shanghai on Urbanspoon

Baohaus New York
Baohaus New York

Baohaus – NYC

Opened by Eddie Huang, outspoken chef, foodie world bad boy, blogger, and upcoming sit com star, alongside brother Evan Huang, Baohaus is a tiny hole in the wall serving up Taiwanese Street Food featuring a variety of Gua Bao (stuffed steamed buns), bao fries, and boiled peanuts. The Huang brother’s parents live in the Orlando area and Eddie went to Rollins while his brothers went to UCF.

From their website – ” They didn’t do it just to sell baos, but instead create a mouth piece for the social, cultural, and political issues they cared about. ”

Eddie made his first appearance on national television on the Food Network show “Ultimate Recipe Showdown”, which eventually led to the opening of Baohaus. He has since starred in his own show for a brief while on the Cooking Channel called Cheap Bites, published an autobiography titled Fresh Off the Boat, and currently stars on the Vice.com show, similarly called Fresh Off the Boat.

On my visit, I ordered the original Chairman Bao, a white steamed bun stuffed with braised Berkshire Pork Belly and topped with crushed peanut, cilantro, Haus Relish, and Taiwanese red sugar – and it was very tasty. The pork belly had a nice crunch to it and the flavors and textures went together well. I could see it being great hangover after a night downtown food.

The original location of Baohaus was on the Lower East Side but today it sits in East Village.

Baohaus
Baohaus
Baohaus - pork bun
Baohaus – pork bun

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Baohaus on Urbanspoon

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Malaysia Beef Jerky, Inc.

One of my favorite things about Hong Kong is the seemingly abundant supply of beef jerky stalls (notably Singapore’s Bee Cheng Hiang) that sold these tasty little sweet and savory beef jerky pieces on the street.

I was surprised to find Malaysia Beef Jerky, slightly hidden in NYC’s Chinatown, and selling some wonderfully delicious beef jerky that brought me back to the streets of Hong Kong. The varieties come in spicy, pork, chicken, and beef all with sweet, charcoal smoked flavors. It’s like meat candy.

They even sell the stuff online by the pound for delivery straight to your door I recently found out.

Malaysian Beef Jerky in Chinatown - popular street food, sweet, in Hong Kong
Malaysian Beef Jerky in Chinatown – popular street food, sweet, in Hong Kong
Malaysian Beef Jerky in Chinatown
Malaysian Beef Jerky in Chinatown

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Malaysia Beef Jerky on Urbanspoon

Tasty Dumpling
Tasty Dumpling

Tasty Dumpling

For some reason New Yorkers just love hole in the walls, and this place is no exception. People of New York on the internets love this place and give it glowing reviews. Maybe it’s because you get 5 dumplings for $1.25, plump, greasy, hot dumplings filled with pork filling. Honestly, I don’t know what the big appeal is besides the price point. Overall, good dumplings but I wouldn’t go out of my way for them again as I did not see anything too special about them. They were good just a bit over rated. Prosperity Dumpling nearby is a little bit better, and 5 for $1.00…

Tasty Dumplings
Tasty Dumplings

Tasty Dumpling on Urbanspoon

 

Nyonya – Malaysian in New York

One of the best Malaysian spots in New York, Nyonya showcases the rich intercultural fusion of cooking in Malaysia from Malay, Indian, and Chinese influences in their dishes.  Ingredients are authentic and house made from the curry pastes, ginger flower, kaffir leaves, galanga, tamarind, and more.

Roti Canai
Start off with some tasty Roti Canai and curry sauce

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Fried Rice, rather standard

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Hokkien Char Mee- thick udon like noodles in dark soy sauce stir fried with beef, chicken, rather ok…but somehow I couldn’t help but think this was a “Malaysian Chinese” dish in the way chop suey is a “American Chinese” dish if you know what I mean…

Nyonya on Urbanspoon

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Until next time New York!

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Southern Affair – Cows ‘N Cab Charity Dinner – Winter Park

Cows n’ Cabs is Winter Park’s biggest charity culinary festival curated by ABC Fine Wine & Spirits’ David Larue and chef-owner John Rivers of 4 Rivers Smokehouse. The collaborative event is inspired by local cuisine with an effort to help break the cycle of poverty in Central Florida.

Last year, the event raised more than $60,000 and this year 100 percent of the proceeds will benefit Community Food & Outreach Center and Elevate Orlando.

The signature rustic and western-themed event presented a selection of gourmet samples by an elite group of invite-only, local restaurants and over 200 craft beers and wine tastings.

This was overall a fun event to attend with great live musical performances and a wide variety of bacon and beef dishes to satisfy my down home-style southern BBQ cravings.

K Restaurant: Braised Beef Cheek – “burnt” onion puree and pickled celery salad
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The Crooked Spoon: Short Rib Ropa Vieja with Plaintain Mash

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200lb Roast Pig Feast from 4Rivers

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4Rivers Signature Barbecue Sauce
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4Rivers Sweet Shop – Ice Cream Bar
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The Coop: Coconut Creme, Lemon Box, Banana Creme Pie Shots
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The Coop: Chicken & Biscuits

 

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Frenchy’s: Assorted Pastries & Croissants
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Frenchy’s: Tarragon Chicken Salad Croissant Sandwich
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Christner’s: Grilled Bacon-Wrapped Filet Mignon and King Crab
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Cocina 214: Chicken Fajita with Fresh Tortilla & Ceviche

 

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Taverna Opa: Marinated Chicken Kebobs with Herb-Infused Rice
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Coffee-Braised Short Rib with Cabernet Tomato Jam and Fennel Citrus Slaw
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Hamilton’s Kitchen: Lake Meadow Naturals Lamb Shoulder with Chestnut Puree and Seasonal Vegetables
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The Winter Park Fish Co: Seared Ahi Tuna topped with Champagne Takara Plum Jam
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Puff ‘n Stuff: Green Egg & Ham – Whiskey Glazed ‘n Grilled Pork Tenderloin, Bacon, & Smoked Cheddar Browns, Smoked Onions, Micro Arugula & Red Beet Sprouts
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Puff ‘n Stuff Pastries

 

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Cask & Larder: Redeye-Rubbed Steak on Sweet Corn Grits & Tomato Confit
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Cask & Larder: Steak Tartar and Fried Oysters
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Todd English’s Bluezoo: Calico Scallops – Mangalitsa Bacon, Chestnut Puree, Squash and Pecan Powder

 

Community Food and Outreach Center
The Community Food and Outreach Center strives to help individuals and families everyday who are fighting to break free from poverty. Their mission is to help those in need in Central Florida transform their lives by providing food, crisis care, opportunities for education and employment, and a hand up during their greatest times of need. And their vision is to see a Central Florida community where every family has access to basic needs, nutritional food, crisis care, education and employment training, and where everyone has the opportunity to achieve a future filled with hope and possibilities.
Website: http://communityfoodoutreach.org/

Elevate Orlando
Elevate Orlando is an educational, civic non-profit designed to meet the complex needs of urban youth in Central Florida, providing both character education classes within the public school systems, as well as after-school mentoring. Their program is able to serve over 750 students in grades 4 – 12 on a weekly basis and the mission of Elevate Orlando is to equip urban youth to graduate with a plan for the future. Elevate Orlando’s goal is to prepare students for personal advancement after high school graduation, helping them to develop a plan for success, and empowering them as the next generation of urban leaders.
Website: http://www.elevateorlando.org/

 

More information about Cows n’ Cabs: http://www.cowsncabs.com/

37 Super Tips for Healthy Eating this Thanksgiving

Thanksgiving is upon us once again – a time of great family fun and…well, you know, a bit of feasting.

We spoke to a few nutritionists and dietitians to get some tips on healthy eating this holiday season

Healthy Eating Tips from Carina Sohaili, Board Certified Celebrity Nutrition and Health Counselor and Founder of Vibrant Healthy Life

What are some tips for staying lean this holiday season, especially considering the hectic time schedule and travel?

1. Erase the “all or nothing” diet mentality. So many people have “cheat” days then are excessively strict and deprive themselves. This causes them to overeat way too much when they let themselves go. Indulge in a balanced way and be mindful of your portions. It is very easy to continuously overeat when you are around a large group of people who are overindulging and not aware of it.

2. Never leave the house starving without a healthy snack. The holiday season is hectic. Be a planner and keep a go-to snack with you at all times. Everyone has a different snack that works for them. I personally love a small apple and a couple of almonds; it works for my body and is a great healthy carbohydrate-protein-fat combination. Find a healthy snack that works for you and keep an extra in your car and purse.

3. Never fast in preparation for a huge meal. When you starve yourself during the day in preparation for a huge meal your body has a much harder time acknowledging when you are actually full. You also will get much more intense cravings for sugary and carbohydrate heavy sweets.

4. Make time for physical activity. Twenty minutes is all you need. Even if it is a fast walk around the block before dinner or a game of dancing charades: get creative and get your sweat on. Everything counts and something is better than nothing. Be smart about time and schedule in those twenty minutes daily. It will start becoming as easy as brushing your teeth.

What are some of the things to avoid or to look out for during the meal?

5. Never go to a meal starving.

6. Start with fiber rich greens and lean protein. Filling up on protein and fiber will keep you more full, satisfied and stabilize your blood sugar levels for a longer amount of time. This will help curb cravings for unhealthy foods, improve your energy levels and prevent you from overeating the bad stuff.

7. Simple, real and all natural is best. Eat real food. Steer clear of creamy thick sauces, excessive ingredients and fancy unnecessary toppings. Do not be shy to ask how the food is prepared. Get comfortable with making your health a priority.

Have a plan and keep yourself in check. Focus on why you are at the meal in the first place – to be around the people you love. It is never just all about the food. The holiday season is a time for friends and family. Not stuffing your face with food and feeling guilty afterwards.

8. You can live your life, be healthy and enjoy yourself this holiday season. Be a planner, practice new healthy habits, pay attention to how hungry you really are, and be aware of your environment so you do not eat excessively. For more quick tips you can connect with me via social media on Facebook and Twitter! Happy Holidays!

 

Carina Sohaili, Certified Celebrity Nutrition and Health Counselor, Foun...

About Carina Sohaili: Carina Sohaili is the founder of Vibrant Healthy Life and a Board Certified Celebrity Nutrition and Health Counselor. She graduated Cum Laude from George Washington University with a Bachelor’s Degree in Psychology where she developed a strong foundation in understanding human behavior. Working with Hollywood’s film executives, producers, actors and actresses, Carina also serves as a featured health expert, on-camera health, nutrition consultant, and is a regular “Mindful Munch” columnist on Guiliana Rancic’s Fab Fit Fun. She believes “everyone is a fingerprint, everyone is different; one person’s fuel is another person’s poison.” With her ability to combine her psychology and nutrition expertise, Carina helps create a personalized roadmap to health that suits each individual’s unique body, lifestyle, preferences, and goals. http://www.vibranthealthylife.com/

3 Tips to Staying Lean this Holiday Season by Desiree Garrido, Vitality Expert, Coaching & Seminars

We’ve all been there, trying to eat healthfully and the the holiday season
comes and we get side swiped by all the tempting, rich and most of time
nutrient deficient foods that are at every holiday party spread.

9. Values

Write your values to anchor your actions.

Values simply mean the things that you hold super important for your life.
For example it can be health, fitness, family, love, compassion, etc.
Think of this as an “honoring thyself” system. Instead of framing the
holidays like, “I’m going to gain weight” think instead of, “I’m going to
live from my values and honor myself.”

10. Schedule it!

Once you get your values in place (and I hope that health/fitness/exercise
is one of them) schedule it in your calendar to do one thing a week that
honors one of those values. For example, for the value of Fitness,
schedule several fun physical activities with your partner, friends and
family. Get moving, this helps burn more calories, since likely you’ll be
consuming more calories during this holiday time. Think burn calories any
which way you can.

11. Your Highest Self

Think about it, is all that food (likely fried, heavy, rich, fattening,
unhealthy) and likely alcohol – going to serve your highest self? The one
that you know deep in your heart deserves to be thriving and not just
surviving. The answer is no. A bite, a taste, sure…but at the end of
the day (and holiday season) you will want to come out of it the winner of
the yearly battle. Remember, it’s all about choices. And when your choices
align with your values, highest most vitality-filled, activated self — you
will be more energized and fulfilled than any other holiday season, I
promis

desireeDesiree Garrido, is a Vitality Expert, Coach and Seminar leader based in the SF Bay Area and certainly can help you with tips for staying lean this holiday season. Last November, she lead a Vitality workshop at a fitness club in the Francisco Bay Area on this exact topic and it was very successful and impactful for their members. She is  not a registered dietitian nor nutritionist, but she has been a personal trainer, fitness professional, collegiate athlete and was born with a skin condition called Psoriasis that she has been 99% clear of without any medications but by simply studying and changing her nutrition and lifestyle. Today, she coaches private clients and hold seminars on achieving a life activated and thriving and much of that journey starts with understanding your relationship to food, your body and your values. http://www.desireegarrido.com/

 

Healthy Eating Tips for the Holidays – Cari Coulter, registered and licensed dietitian

Unfortunately, holiday parties present individuals attempting to follow a
heart-healthy or diabetes diet with a number of challenges. Here are a few
general tips to help people make the best of the situation:

12) Plan Ahead. The internet is awash with healthy holiday tips and
places millions of recipes for all types of dietary restrictions at your
fingertips. Many of these recipes do an excellent job of replicating
traditional holiday favorites. Taking some time to identify and test out
recipes that have been modified to meet your dietary requirements will allow
you to enjoy your holiday meal without feeling restricted.

13) One heart healthy and diabetic friendly strategy for keeping your
meal under control is to utilize the plate method where you fill half your
plate with nonstarchy vegetables (i.e. salad with nonfat dressing, grilled
green and orange veggies) and split the second half of your plate evenly
between lean protein (i.e. baked ham, chicken, or turkey without skin) and
starch (i.e. potatoes, rice, bread). You can do the same with your
appetizer plate by filling half of it with items from the fruit or veggie
tray and placing something like cheese and crackers on the second half). If
you find yourself still hungry after this food, try to only take seconds of
nonstarchy vegetables and possibly a little more lean protein. This is also
a useful tip for an individual trying to control portion size to minimize
calorie intake.

14) Think fat free/low fat substitutions. Replacing foods and
ingredient items with their lower and fat free counterpart is another great
way to lower the fat and calorie content of your meal without feeling
deprived as you don’t necessarily need to give something up. For example,
use fat free instead of regular sour cream on your baked potato or in your
veggie dip, substitute pureed vegetables or fat free evaporated milk to
thicken a soup, or use pureed pumpkin or applesauce in your baked goods
instead of butter. Again, this allows you to still consume your traditional
holiday favorites while still following your dietary restrictions.

15) The more fruits and vegetable options you introduce to the meal, the
more likely they are to take up room on your plate and in your stomach,
leaving less room for the less healthy options. So, bringing a fruit or
veggie tray as an appetizer for a potluck or a salad or broth based
vegetable soup as a side dish are good ideas. I would also suggest you
bring a healthy alternative of a favorite dish if you know you’ll be tempted
by a less healthy version, i.e. if you know you’re going to want dessert,
offer to bring a fat free brownie and some fat free frozen yogurt so that
you know there will definitely be at least one healthy dessert option
available.

16) What I definitely do not recommend is skipping meals beforehand to “save”
calories for your big meal. You may end up so famished that you have
absolutely no self control while at the holiday party and consume thousands
of extra calories, even though you only skipped the 400 that a healthy lunch
would have contained.

Cari Coulter-WellspringCari is a registered and licensed dietitian and holds a certificate in Childhood and Adolescent weight management. She is the director of Wellspring Wisconsin. http://www.wellspringweightloss.com/

 

 

 

What are some tips for staying lean this holiday season, especially considering the hectic time schedule and travel?

Pumpkin, pumpkin everywhere! Well, I love pumpkin just as much as the next Starbucks drive-through-er, but lets face it, those pumpkin spice lattes (or PSL’s as the cool kids call it) do not help with keeping the pounds off! So, what can we do to stay lean during this hectic holiday season? Here are a few of my favorite tips:

17. Don’t forget your exercise routine! Let’s face it…it’s easy to skip the morning jog or gym trip with family and friends in town; however, one simple way of staying trim like the Christmas tree is to stay in your exercise routine.

18. Fill up on salad, not bread. As a rule of thumb, salad is more filling than bread. You will consume an extraordinary amount of calories if you reach for the bread first. Go ahead and pass the bread basket to the person next to you.

19. Watch those chocolate martinis. Alcoholic beverages are typically packed full of sugar and calories. I’m not saying you can’t enjoy a few drinks, because I know you will anyway- BUT choose wisely. Go for the simple cocktails like vodka tonic or rum and diet coke. Avoid those sugary “holiday-ish” beverages.

20. Pack goodie-bags for traveling. I tell all of my frequent traveler patients this: pack snack size Ziploc bags with almonds, healthy trail mix, or cereal. Keep them with you while traveling, so there is less temptation to go for that $10 bag of M&M’s at the airport gift shop. A little planning ahead can save you a lot of calories and money!

What are some of the things to avoid or to look out for during the meal?

There are a few things to watch out for in general, and some things to avoid completely.
21. No eggnog. Did you know that ONE serving of eggnog has approximately 250 calories? (And we all know that we don’t just have one serving!)

22. No gravy. Mainly because it is made out of…fat.

23. Nothing with “cream” or “candied” in the name. Creamed spinach, cream of mushroom or chicken soup (in every casserole, practically), candied yams.

24. Cheesecake. Yes. Out of all desserts, this one typically takes the “cake” in terms of calories. One piece of cheesecake can have up to 700 calories! Alternative? Chocolate dipped strawberries or a cookie or two.

25. Those tempting Starbucks drinks. Here’s a simple example. A grande white chocolate peppermint mocha has 540 calories. No, no and no.

7f36e3910bbe4565ac2e06304205116dDr. Tiffany Sizemore-Ruiz (Dr. “T”) is a board certified internist, special interests in cardiovascular health and preventative medicine. Dr. T takes a “tough love” approach to patient care, and communicates with her patients on a personal level. A Magna Cum Laude graduate from Florida Atlantic University at the age of 19, with a B.S. in Psychobiology, Dr. T advanced to become the youngest graduate from the College of Osteopathic Medicine at Nova Southeastern University in Fort Lauderdale. Dr. T is a Cardiology fellow at Palmetto General Hospital; the Chair of the American Heart Association’s “Circle of Red” committee focusing on women’s health issues; is on the Executive Leadership Board for the AHA’s Greater Fort Lauderdale/Miami chapter; and was the only Florida recipient of TopDoc 2013 honors awarded by Concierge Medicine Today. She operates her concierge medicine practice, Choice Physicians of South Florida, with her husband, Dr. Camilo Ruiz, a board certified internist and sleep specialist. http://www.sizemoreheart.com/

Erika Kaufman, RD, LD, offers tips by helping get through the holiday social scene, with these great tips:

26. Eat something at home before a party to help avoid a calorie overload. Do not starve yourself! When you’re starving, you tend to eat faster than usual, and since it takes your brain around 15 minutes to recognize fullness, overeating is a big problem. Also, it is harder to make healthy choices and resist even slight temptations when you’re ravenous. Eating a balanced diet throughout your day will help maintain appropriate levels of blood sugar, energy and satisfaction. These factors have a significant and positive effect on your will power and level of motivation.

27. Avoid alcohol. If you can avoid alcohol, do. Alcohol adds around 100 calories per serving (this would be a jigger of vodka or a small 4oz glass of wine). This might not sound like much, but, how many of us can limit ourselves once we start drinking to just 4oz of wine? Keep in mind this is just the alcohol; mixed drinks contain even more calories, so an 8oz margarita can have more than 400 calories! Alcohol also allows us to make decisions without really having to think about the consequences as much, so if you drink, you are likely to eat more as well.

28. Enjoy the holiday party food without eating too much. Focus on the social aspect instead of the food. Use this time to catch up with old friends/family. Do not stand right next to the food table, or put your back to it; you eventually will give in to those cupcakes after 60 minutes of staring at them. Carry a glass of water or a diet drink in one hand and your purse in the other, limiting your ability to grab more food mindlessly. Instead of bringing the host wine, bring a healthy food item that you enjoy eating; this way if there is nothing else healthy, you can have something to eat (more people will appreciate this than you realize).

29. You CAN enjoy desserts during the holidays without gaining weight! Be picky! Don’t just take spoonfuls/bites of desserts that are not that appealing to you. Make a conscious decision to have a small piece of your favorite dessert and indulge in that moment. Let yourself enjoy the experience; this will be more satisfying and will help you stay away from all the other desserts.

30. There are foods you can enjoy besides the veggie tray. Fruit is a good option. Look for simple dishes where you can see the ingredients so that you have more control over what you are eating. Look for lean protein options like small deli sandwiches or shrimp with cocktail sauce. Avoid premade salads like chicken salad and tuna salads (there usually is a lot of mayo and all sorts of calorically-dense ingredients included).

ErikaKaufman-BWsmallErika Kaufman, RD, LD, earned a BS in Nutritional Sciences and completed the Coordinated Program in Dietetics from the University of Texas at Austin. She specializes in weight management, diabetes care, gestational diabetes, pediatric nutrition, sports nutrition, cardiovascular nutrition and optimal pregnancy nutrition. The Houstonian Club is an award-winning facility with 175,000 square feet of space offering 250 fitness machines, 150 group exercises a week on land, and 45 on water, 37 personal trainers, nutritionists, a rock climbing wall, yoga, Pilates, a full-size basketball court, martial arts, boxing, three pools and much more. For more information on The Houstonian Club, visit www.houstonian.com<http://www.houstonian.com/>

 

 

 

 

2 tips for you from a registered dietitian with 20+ years in food service operations – Dirk Noteboom

31. Watch out for the hidden fats in holiday foods*; people go all out and
want holiday meals to taste like mom used to make, so dishes will have lots
of eggs, heavy cream, cheese, butter….all the good stuff. Unfortunately
all the good stuff can easily triple and sometimes quadruple the fat and
calories in a dish (everything from stuffing, veges, sauces, desserts).

32. Watch the beverages you consume during the holidays*. As you go off
your normal diet and partake of eggnog, regular beverages, etc., you can
easily consume from several hundred to several thousand calories very
quickly and easily. For example, it is not unusual for a serving of eggnog
to have 450 calories and 20 grams of fat…all before you add any extra
“punch” to the mix.”

DirkNoteboom_large (1)Dirk Noteboom is VP of Culinary Nutrition Services <http://www.nourishyourcommunity.com/> (CNS) and is available to offer more tips and answer any other questions you may have.

 

 

 

 

 

 

 

 

Yuri Elkaim’s Holiday Tips!

33. Before your meal have a glass of lukewarm water with 1 tablespoon of apple cider vinegar added. Doing so helps to curb your appetite so you eat less, increases stomach acid secretion (which is essential for good digestion), and lowers the glycemic load of the coming meal so that you can have up and down blood sugar responses.

34. Take a digestive enzyme before and with your meal. Most people suffer through heavy holiday meals because their digestive systems are suffering from years of abuse. Taking a digestive enzyme along with your meal can rev up your digestion and make it easier to process all of those heavy foods.

35. Do a set of push-ups or bodyweight squats before you start eating. Yes, it sounds funny but the reason for this is that exercise opens up your muscles cells for maximum nutrient and calorie uptake upon eating. If you’re going to eat a lot of food you might as well ensure that it’s going to your muscles and not sitting around in your fat cells. A few simple exercises before you start eating can do the trick.

36. Bring Your own Treats to the party! Yes, there are a ton of options outside the traditional high-sugar, gluten-infested treats. For most baked goods almond flour is the ultimate healthy alternative to wheat because it’s gluten-free. Not only that but it’s natural moistness brings a whole new level of moist taste to your cakes, cupcakes, and muffins.

37. And instead of using sugar for sweetness (which sends your blood sugar soaring) try using Stevia instead. Stevia has no impact on your blood sugar and thus is much better for diabetics (and pretty much everyone).

For instance, here’s an amazing brownie recipe that will blow your mind (and your tastebuds). And you’ll be shocked to find out that it’s based on black beans!

Ingredients
• 1 can of black beans, well rinsed and drained
• 3 large eggs
• 3 tbsp olive oil
• 1?4 cup cocoa powder
• 4 pinches stevia
• 1 tsp baking soda
• 1 tsp apple cider vinegar
• 1?4 tsp sea salt
• 1 tsp pure vanilla extract
• 3 tbsp dark chocolate chips

Directions

1. Preheat oven to 350F
2. Rinse and drain the black beans well
3. Add all ingredients except for chocolate chips in blender and
blend until very smooth
4. Stir in chocolate chips
5. Pour batter into an 8-inch square buttered baking pan
6. Bake at 350F for 30-32 minutes
7. Brownies are ready when a toothpick inserted into the middle comes out clean

Or, try these “Coconut Truffles” instead of those oreo cookies…

Ingredients

• 2 cups dates, pitted
• 2 cups pecans, presoaked
• 1 tbsp cacao powder
• 1 tsp vanilla
• 1?2 cup dried shredded coconut

Directions

1. Throw all ingredients into a food processor and blend until the mixture becomes smooth and forms a ball.
2. Roll mixture into small balls (should yield about 36) and roll in shredded coconut for coating.

For ice cream, try this dairy-free “Strawberry-Banana Gelato”:

Ingredients

• 2 ripe bananas, frozen
• 2 cups strawberries, frozen

Directions

1. Peel and chop ripe bananas and store in freezer until frozen. Freeze strawberries as well.
2. Place frozen fruit in a food processor and blend until creamy smooth.

YuriElkaim4906fwYuri is a Registered Holistic Nutritionist and Fitness Expert. Yuri began his love of fitness at age 4 (when he first starting playing soccer) & love for nutrition in his early twenties as a way of improving his own health. At age 17, he developed the autoimmune Disease Alopecia and lost all his hair. This peaked his interest in eating correctly. He has one of the top health podcasts on Itunes with over 5,000 downloads a day! https://itunes.apple.com/us/podcast/super-nutrition-academy-health/id605514232 .

Meet Food Expert and Nutritionist Yuri Elkaim, Author of “Eating for Energy,” and Fitness and Health Expert… http://www.supernutritionacademy.com www.facebook.com/yurielkaim1 www.youtube.com/yelkaim1

Thanksgiving Specials and Menus in Orlando 2013

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Rosen Hotels

Rosen Shingle Creek 2013 Thanksgiving Day Champagne Buffet

Thursday, November 28, 2013 11:30 a.m. – 7:00 p.m.

Café Osceola at Rosen Shingle Creek
9939 Universal Blvd., Orlando, FL 32819
Reservations: 407-996-FOOD (3663)
For parties of 10 or more, please call 407-996-9770.

“Please join us for Orlando’s most extensive holiday buffet! Enjoy unlimited champagne and a bounty of treats from Thanksgiving Day traditional favorites such as carved roasted turkey with dressing and cranberry sauce, to stations featuring made-to-order omelets and waffles, seafood, pasta, sushi and dim sum, salads, and cheeses. Enjoy braised short ribs, pan seared snapper, grilled pork rib eye, and more.

Top it off with Chef’s Dessert Extravaganza featuring fondue action stations, pumpkin spiced bread pudding, an array of favorite pies, cakes, cookies, brownies, and even sugar-free desserts.

Something for everyone!”

Adults $64.95 plus tax and gratuity; children ages 4 – 11 $24.95 plus tax and gratuity; children under 4 are free; 25 percent off adults if Florida resident or hotel guest.

http://www.rosenshinglecreek.com/thanksgiving

Rosen Centre 2013 Thanksgiving Day Buffet with Unlimited Champagne

Thursday, November 28, 2013
11:00 a.m.- 7:00 p.m.

Café Gauguin at Rosen Centre Hotel,
9840 International Drive, Orlando, Florida 32819
Reservations: 407-996-2385

“Don’t miss our award-winning buffet featuring all of your favorites, from Chef’s carving and other interactive stations, to selections from Banshoo Sushi and 98Forty Tapas & Tequila. Additionally, there will be fresh seafood, traditional breakfast favorites, and an extensive array of desserts, including our popular chocolate fountain and more. Guests also enjoy unlimited champagne.”

“Adults $39.95 plus tax and gratuity; children ages 4 – 12 $16.95 plus tax and gratuity; children under 4 are free.”

Thanksgiving Buffet

Rosen Plaza/Grand Ballroom

Holiday Buffets include Complimentary House Wine
9700 International Drive
Holiday Buffet
Buffet Hours: Thanksgiving Day and Christmas Day — noon – 5 pm
Price: Adults $36.95 plus tax and gratuity; children ages 4 – 10, $15.95 plus tax and gratuity; children under 4 – one free child with each paying adult; Bring in this listing for $3 off each adult.
Reservations: 407-996- 0256

Home

Jack’s Place
Thanksgiving Dinner
November 28th, 2013
5:30 p.m. – 10:00 p.m.

1st course
Petite Soup and Salad
Roasted Root Vegetable Soup
Paired with
Campari Tomato, Cahaba Club Micro Greens
Avocado-Goat Cheese Dressing
$8.00

Entrée
Gourmet Free Range Turkey
Cognac Pan Sauce, Fresh Cranberry Pineapple-Mango Chutney
Sweet Potato Brulee, Mashed Parsnips with Truffle Butter
Roasted Vegetable and Herb Stuffing
Local Vegetable Saute
$27.50

Dessert
Chocolate Crème Caramel
Pistachio Macaroon
$7.50

Walt Disney World Swan and Dolphin Resort

The holidays are a wonderful time to visit the Walt Disney World® Resort. Holiday decorations and special events make it more magical than ever. The Walt Disney World Swan and Dolphin celebrates the holidays with special menus* in several of our restaurants. Browse through our selections below and make your dining reservations** by calling:

Shula’s Steak House: 407-934-1362
Todd English’s bluezoo: 407-934-1111
Il Mulino: 407-934-1199
Garden Grove: 407-934-1618

Thanksgiving Menus for Todd English’s Bluezoo, Il Mulino, Garden Grove

Hyatt Regency Orlando

Hyatt Regency Orlando will host Thanksgiving Brunch at Fiorenzo Italian Steakhouse. Brunch will feature cheeses from America’s finest dairies, antipasto, hummus and marinated vegetables, a raw bar with oysters, clams, shrimp, mussels and stone crab claws, seafood served cured, smoked and crudo, Italian specialities, traditional Thanksgiving favorites and accompaniments, and a scrumptious pastry and dessert selection. Brunch is served from 11:00a to 4:00p for $70 for adults and $28 for children ages 6 – 12. Reservations are required. Price does not include tax or gratuity. For reservations, please call (407) 284-1234. Full Menu here: Hyatt Regency Orlando Thanksgiving Menu 2013

Raglan Road Irish Pub at Downtown Disney

Raglan Road Thanksgiving menu 11am-11pm

Hilton Bonnet Creek Resort and Waldorf Astoria

We love the holidays so much, we’re celebrating starting Thanksgiving Day! Activities and events are open to ALL guests staying at Hilton Bonnet Creek and Waldorf Astoria Orlando.

EVENT URLS: Menus are available at
www.hiltonbonnetcreek.com/holiday
www.waldorfastoriaorlando.com/christmas-holidays

THANKSGIVING DAY DINING: Thanksgiving Day Dinner at Harvest Bistro®

Thursday, November 28, 4pm – 10pm Harvest Bistro will feature a special buffet complete with traditional holiday fixings. $45 per adult and $22 per child (ages 6 to 12). Children under 6 are complimentary. For guests who have paid the Resort Charge, kids eat free 12 and under. Tax and gratuity additional. Reservations required: 407-597-3670.

Thanksgiving Buffet Dinner at Oscar’s®

Thursday, November 28, 5pm – 10pm On Thanksgiving Day, Oscar’s will present a traditional, holiday family dinner buffet. Menu will feature traditional Thanksgiving fare. $49 per person for adults and children under 12 are complimentary. Tax and gratuity additional. Reservations required: 407-597-5450.

Thanksgiving Dinner at Bull & Bear®

Thursday, November 28, 6pm – 10pm Enjoy a four-course holiday dinner, served on Thanksgiving Day at Bull & Bear. This dining experience includes an extensive, traditional Thanksgiving feast with all the trimmings. The Bull & Bear a la carte menu will also be available. $95 per person. Wine pairing programs are available. Tax and gratuity additional. Reservations required: 407-597-5450.

Thanksgiving Private Dining at Waldorf Astoria

Thursday, November 28, 5pm – 10pm Guests can experience a traditional family-style Thanksgiving dinner with all the trimmings in the comfort and privacy of their guest room. Menu includes choice of entrée along with additional special selections. $65 per person. Tax and gratuity are additional. Requests for Thanksgiving Private Dining must be received prior to 2pm the day of Thanksgiving to 407-597-5480.

Thanksgiving Weekend Dinner Buffet at Oscar’s®

Friday, November 29, 5pm – 10pm; Saturday, November 30, 5pm – 10pm Over the Thanksgiving holiday weekend, Oscar’s will present an exclusive family dinner buffet. $49 per person for adults and children under 12 are complimentary. Tax and gratuity additional. Reservations required: 407-597-5450.

Winter White Village Charity Event by Cuisinier’s Celebrations

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Winter White Village – Tastes From Around The World
Chef Jamie McFadden of Cuisiniers Celebrations on Thursday, November 14, 2013 hosted an event at the East End Market to benefit the PEAS Foundation. The P.E.A.S. foundation is committed to providing grants for fresh produce to organizations who offer meals to food insecure households.

Inspired by the 2014 Winter Olympics in Sochi, Russia, via the Cuisiniers Village with several regions represented by decor, entertainment, beverages and, most importantly, food. Our marketing director Unique Michael was on hand to witness and document the proceedings of the fine, and delicious evening on his brand new DSLR Canon camera.

All photos by Unique Michael

Lights

Fig Cheese
Fig Cheese
Fish Ice Sculpture
Fish Ice Sculpture
Hot Cakes with Bacon
Hot Cakes with Bacon
Tuna Appetizer
Tuna Appetizer
Goat Cheese on Graham Cracker
Goat Cheese on Graham Cracker
Rotari
Rotari
Seared Ahi Tuna
Seared Ahi Tuna
Seared Ahi Tuna
Seared Ahi Tuna
Egg Appetizer
Egg Appetizer

New Eddie V’s Prime Seafood, Steak, and Rhythms on Orlando Restaurant Row

Sparkling atmosphere and sounds of live jazz fill the air and set the tone for an elegant dining experience at Eddie V’s Prime Seafood.

DSC_7409

Eddie V’s is a new swanky upscale restaurant on Sand Lake Road’s Restaurant Row with an emphasis on prime seafood creations, USDA prime beef and chops, and fresh oyster bar selections. The 8,000-square-foot space was formerly occupied by Timpano Italian Chophouse and bought out by Darden Restaurants. The space was torn down and rebuilt to create a sophisticated environment with sweeping lakefront views in the main dining room and a open patio area featuring a “living wall” of colorful plants.

Restaurant concepts owned by Darden include Bahamas Breeze, Capital Grill, LongHorn Steakhouse, Olive Garden, Red Lobster, and Seasons 52. Eddie V’s represent a big part of Darden’s future as the company emphasizes niche chains with more sophisticated designs and will be the seventh Orlando-based Darden concept in Central Florida.

Fresh seafood is flown in daily while sourcing the very best product so that the Chefs can focus on simple elegant presentation with strong flavors.

DSC_7411
Steak and Lobster Tartare samples in the V Lounge
DSC_7414
Market Oysters and Chilled Gulf Shrimp – cocktail style with atomic horseradish and spicy mustard
DSC_7480
Point Judith Calamari: Kung pao style with roasted cashews and crisp noodles
DSC_7495
16 oz USDA Prime New York Strip Au Poivre: cracked black peppercorn cognac sauce
DSC_7520
Crab Fried Rice with Scallions and Mushrooms (Side Dish)
DSC_7528
Alaskan Halibut: Sauteéd with sweet corn, morels, edamame and smoked pork shank
DSC_7559
Bananas Foster: Warm banana butter cake flambéed with 151 liquor and pecan ice cream

Eddie V’s is an exquisite addition to Sand Lake Road’s Restaurant Row with outstanding food and staff. The restaurant can accommodate big parties that seek large private spaces for any special occasion. Seafood or steak? Both of the main entrées I tried were equally delicious and filled with sensational flavors but I enjoyed the freshness of the Alaskan Halibut more. The Bananas Foster was phenomenal and the perfect way to end the meal. Definitely worth a try if you have not visited yet – let us know what you think!

Eddie V’s Prime Seafood
Address: 7488 West Sand Lake Road, Orlando, FL 32819
Phone Number: (407) 355-3011
Website: http://eddiev.com

Chef Kevin Dundon of Raglan Road stars in PBS Cooking Show – Modern Irish Food

Raglan Road Irish Pub Celebrity Chef Kevin Dundon Stars In PBS Cooking Show Kevin Dundon’s Modern Irish Food

Show Airs on WUCF-TV in Central Florida and on Stations Across the Country

Kevin Dundon jacket RTE front

LAKE BUENA VISTA, FLA. – Award-winning Chef Kevin Dundon of Raglan Road Irish Pub & Restaurant in Downtown Disney goes fishing in Ireland for the trout he prepares in the new PBS television series Kevin Dundon’s Modern Irish Food. The beloved Irish “chef of the people” also scours his garden for fresh herbs and veggies and shows viewers how to prepare the perfect holiday dinner with little fuss.

Based on his new cookbook of the same name, Kevin Dundon’s Modern Irish Food series airs at 2 p.m. Saturdays on WUCF-TV in Central Florida. Show episodes will air through December 21 in the Orlando area, culminating with a “Christmas Made Easy” cooking segment. The series also airs on PBS stations across the country and has been picked up by Create TV, part of the PBS family, for a February 2014 run.

Kevin Dundon’s Modern Irish Food puts a modern spin on the celebrated dishes of Irish culture. With his quick wit and love for locally sourced produce, Dundon takes viewers of the half-hour show on a historic tour of Irish cuisine, demonstrating traditional elements of Irish country house cooking and the gourmet modernization of recipes.

Dundon is known in Central Florida for his Irish dishes with contemporary flair at Raglan Road Irish Pub & Restaurant at Downtown Disney in Walt Disney World Resort. The celebrity chef also owns and runs Ireland’s four-star Dunbrody Country House Hotel & Restaurant, Cookery School and Spa, where the show was filmed.

“I’ve always been inspired by great traditional recipes handed down by my mother and grandmother . . . . It’s now my turn to put a modern twist on it,” says Dundon, whose cookbook has been shortlisted for the Irish Book Awards Cookbook of the Year. “The food that I cook is very accessible. My philosophy for food is simple — use the freshest ingredients, treat them with respect, and you get the best flavor and results,” Dundon says.

The series’ companion website, www.kevindundon.com, hosts full recipes featured in the episodes. Kevin Dundon’s Modern Irish Food is a production of RTE and is a presentation of WLIW21 in association with WNET, distributed nationally by American Public Television. Episodes began airing Oct. 26 in the Orlando area (check local listings). Upcoming episodes include:

Nov. 16 – Fish, Hunt and Harvest: Kevin prepares smoked mackerel with a black currant Jus. Also: Skeaghanore duck breast with black cherries, pickled wild mushrooms, sautéed garlic potatoes and to finish, a spiced apple with Killowen yogurt.

Nov. 23 – Birds, Bass and Berries: Kevin creates a woodpigeon salad; whole roasted sea bass in a sea salt crust; crushed baby potatoes; and a sea vegetable salad. Finally, a fresh and tasty elderflower and gooseberry layered “fool” dessert.

Nov. 30 – Comfort Foods: Kevin’s presents his take on Arthurstown fish chowder; slow roasted lemon-cured pork belly; pancetta and cheese mash; braised sweet & sour cabbage; and an indulgent Irish cream bread and butter pudding.

Dec. 7 – Simple Delights: Kevin prepares a caramelized Dunmore East scallop tart served with a simple rocket (arugula) salad; warm roasted garlic cottage pie; orzo pasta risotto and sourdough bread; and heather-infused buttermilk panna cotta with honey.

Dec. 14 – Savory to Sweet: Kevin serves up a warming courgette and almond soup followed by a rack of Wexford lamb with an Asian twist served with a potato rosti. Also featured: caramelized apple chutney; dandelion salad with bacon and poached eggs; and orange marmalade pudding.

Dec. 21 – Christmas Made Easy: Kevin shows his audience how to prepare the perfect Christmas dinner: smoked salmon gateau, twice-stuffed turkey, marmalade-glazed ham, pork rack with apple compote, cranberry and chestnut sprouts, and very cherry tiramisu.

Owned and operated by Irish partners John Cooke, Paul Nolan and celebrity chef Kevin Dundon, Raglan Road Irish Pub & Restaurant features traditional Irish dishes and new creations with a Celtic twist. Live entertainment nightly includes Irish house band Creel, Irish duo Johnny and Justin plus the Raglan Road Irish Dancers. Visit www.raglanroad.com or call 407/938-0300 for information.

Kevin Dundon Modern Irish Food Pesto

Interview with Chef Kevin Dundon:

Ricky Ly of TastyChomps: How did your journey to becoming a chef begin?

Chef Kevin Dundon: My passion for cooking began at the age of 7. I was out fishing with my father and caught some mackerel. I took them home and cooked them for my grandparents for breakfast. This ignited my passion for cooking and also for using fresh ingredients.

TC: What are some key things to know about Irish cuisine? How do you make it “modern” in your own way?

KD: The key to Irish cuisine is using indigenous ingredients. I take traditional dishes such as colcannon, which is a dish of potatoes and kale mash. By adding eggs and flour, you can make colcannon potato cakes which can be used to create a very different dish.
I started my training in Ireland but I’ve since worked all over the world, and it’s the various influences through these experiences that I incorporate into my take on modern Irish cuisine

TC: What are some of your favorite recipes from the book/show? Why?

KD: Orange Pudding. In Ireland, we are famous for steamed puddings and orange marmalade, so I put the two of these together and came up with the orange marmalade pudding, which is delightful.
Also the Pulled Corned Beef broth, traditionally eaten with sauerkraut — here I’ve transformed the corned beef into a broth by cooking the brisket slowly, which is then pulled apart, and I add carrots and potatoes and infuse with Asian flavors.

TC: What or who influences you in your cooking life?

KD: My grandmother and mother have been my main influence, but chefs who are all about fresh ingredients and the natural cooking process like Thomas Keller from The French Laundry also are influences.

TC: What do you usually make for lunch today?

KD: I usually like to do a heavy lunch and a light dinner; for example, today I’m having the Kevin’s Heavenly Ham with colcannon potatoes with a parsley sauce — a dish we serve here at Raglan Road.

TC: What are some of the things you love about Ireland that you would like to share with Central Floridians?

KD: Its rugged natural beauty and the four seasons are just two of the things I love about Ireland . I would love to bring the four seasons to Florida (but that is even above my ability), so I overcome this by using seasonal ingredients that come close to those found in Ireland; for example, seafood from Boston, loin of bacon from Kansas City, organic greens and tomatoes grown locally in Lakeland.

In my new PBS series on WUCF-TV, I travel all over Ireland and talk about my love of Ireland and the ingredients found there, and I get to share my passion for Irish food with Central Florida and the rest of America.

I would love nothing more than to see Floridians’ cooking my dishes in their own homes and enjoying quality time with their families while eating great wholesome food.

Fall for Carmel Cafe & Wine Bar

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Celebrate the season with Carmel Café’s new fall-inspired dishes

Carmel Café & Wine Bar is a tapas-style restaurant originally founded in Tampa and named after the beautiful city of Carmel Beach, California – known for its very moderate climate similar to that found along the Mediterranean. Located on Orlando Avenue next to Winter Park Village, the restaurant is a stylish addition to the neighborhood.

The cuisine is a modern approach to Mediterranean coast classics from Italy, Spain, France, Greece, and Morocco. And this season, Carmel Café has created a new menu that I know you will fall for.

I had the opportunity of joining a media event dinner to sample the delicious fall season inspired dishes with wine pairing options. The lively atmosphere and contemporary decor of Carmel Café creates the perfect setting to relax and enjoy an evening in good company.

It’s always interesting to taste new recipes and Carmel Café did a wonderful job creating their version of the fall classics. The warm butternut squash soup topped with crème fraîche brings the flavors of autumn in a bowl. Other favorites included the bolognese and creamy pumpkin ravioli. Another feature that I like most about Carmel Café are the inventive drinks – the Apple Pie Martini and Grapefruit basil twist are fun refreshments to lift your spirits!

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(LEFT) Apple Pie Martini - cinnamon apple tea, Stoli Vanilla, sliced apple, mint (RIGHT) Grapefruit Basil Twist - Hendrick's gin, fresh grapefruit, basil, lemon
(LEFT) Apple Pie Martini – cinnamon apple tea, Stoli Vanilla, sliced apple, mint
(RIGHT) Grapefruit Basil Twist – Hendrick’s gin, fresh grapefruit, basil, lemon
Arancini - Parmesan, fontina, asiago
Arancini – parmesan, fontina, asiago

 

Bacon & Artichoke Flatbread - aged provolone, sundried tomato aioli
Bacon & Artichoke Flatbread – aged provolone, sundried tomato aioli

 

Butternut Squash Soup - creme fraiche
Butternut Squash Soup – creme fraiche
Bolognese - smoked red pepper pappardelle, shaved grana padano
Bolognese – smoked red pepper pappardelle, shaved grana padano

 

Pumpkin Ravioli - toasted walnuts, sage cream sauce
Pumpkin Ravioli – toasted walnuts, sage cream sauce
Seared Tuna - red wine reduction served with wilted kale and vegetable cous cous
Seared Tuna – red wine reduction served with wilted kale and vegetable cous cous
Filet Medallions with Portabella Mushroom - port reduction, portabella mushroom, cauliflower mash, haricot verts
Filet Medallions with Portabella Mushroom – port reduction, portabella mushroom, cauliflower mash, haricot verts
Warm Poached Pear - salted caramel, vanilla ice cream
Warm Poached Pear – salted caramel, vanilla ice cream

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For more information visit: http://www.carmelcafe.com/

Carmel Cafe Winter Park
140 N. Orlando Ave.
Winter Park, FL 32789
(407) 513-4912

Scott Joseph Pop Up Dinner with Women Chefs at East End Market

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by Chris Bhulai, Photographer at CBhulai.com

This past Saturday, local food critic Scott Joseph hosted his very special Pop-Up Dinner at the new East End Market in Audubon Park -Women chefs, restaurateurs, and winemakers were the highlight of the night.

List of Chefs:

Winemakers:

Bread Supplier

*Melissa Kelly of Primo was unable to attend due to a family emergency

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The night started with an outdoor reception of drinks and light snacks in the market’s courtyard. While the guests relaxed and mingled outside, the chefs were already hard at work. Food runners shuttled out of the bustling kitchen with Anova Tuna Tartare, Crawfish Beignets, Chicken Liver Mousse, and Smoked Grit Fritters.

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Smoked Grit Fritters

When the dining room was ready, Scott made an appearance outside to greet everyone in attendance and thanked East End Market for hosting them. It was now time to fill the makeshift dining room, which was a long table that extended down the market’s center aisle. Space was tight in the aisle’s confines, but the lighting was beautiful, and the market’s decor provided an excellent backdrop for the evening.

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When everyone was seated, the first course of Chef Jephanie Foster’s Caramelized Onion Gnocchi began to make its way out of the kitchen. The dish was served over a bleu cheese fondue and winter squash-sage-pancetta confit along with warm Pumpernickel from Old Hearth.

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Chef Anette Grecchi Gray’s Seared Florida Cobia

When the guests started to send their empty plates back into the kitchen, the chefs went to work on the second course. This time Chef Anette Grecchi Gray’s Seared Florida Cobia was up. The hot and flaky pieces of fish were served over a cake of indian harvest jade rice mixed with pieces of spinach, and a north african curry broth. Old Hearth provided naan with the dish.

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Chefs Kathleen Blake and Melissa Kelly’s Whey-Braised Jamison Farm Lamb Shank

The third course was the star of the night, as guests were treated to Chefs Kathleen Blake and Melissa Kelly’s Whey-Braised Jamison Farm Lamb Shank. The large, tender pieces of lamb were served over jeweled fall grain, local greens, and accompanied by Old Hearth’s miche.

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Chef Julie Petrakis’ Cinderella Pumpkin Roulade

For dessert, Chef Julie Petrakis provided Cinderella Pumpkin Roulade served with a spoon stroke of spiced chocolate ganache and pierced with a pumpkin seed griddle.

The night began to come to a close when the chefs, kitchen helpers, and staff made an appearance at the head of the table for a round of applause and praise from the diners as well as a special thanks from Scott Joseph. They all worked very hard to keep everything running smoothly. Afterwards, everyone headed outside for cheese and wine. Sitting near the exit were gift bags filled with coupons and samples from East End Market’s vendors, as well as Vibrant Rioja. Nestled on a table next to the gift bags were loaves of bread courtesy of Old Hearth Bakery.

It was a wonderful event to attend. I was awestruck as I watched the assembly line of food come together right in front of my eyes in the kitchen. Even though a single chef may have come up with the idea of a dish, the chefs worked together as a team to compile everything and get it into a runner’s arms so that they may serve the awaiting guests. All proceeds of this event went towards the Women Chefs and Restaurateurs scholarship fund.

Behind the Scenes at the Scott Joseph Pop Up Dinner benefit for Women Chefs and Restauranteurs Scholarship Fund:

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Taiwanese Street Food at Taipei 101 near UCF area

Update November 2014

Taipei 101 over the past year has added a few new Taiwanese “street food” items on their menu! Check out the latest offerings:

Stinky Tofu topped with Kimchi
Stinky Tofu topped with Kimchi
Pan Fried Turnip Cake
Pan Fried Turnip Cake
Gua bao pork buns
Gua bao pork buns

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Oyster and Chitterling sesame noodle soup
Oyster and Chitterling sesame noodle soup
Spicy fried tilapia
Spicy fried tilapia
Fried Fish bento box lunch special
Fried Fish bento box lunch special

Shout out to Kay Y. on Yelp for spotting this little hole in the wall near UCF in Oviedo!

Taipei 101 just opened this week and I for one am very glad it is here. Though my favorite Taiwanese place still remains to be Teriyaki House on the west side of Orlando, this is a nice substitute when I am not able to make the trek over there during the work week.

Taipei 101 Oviedo UCF Area

Taipei 101 Oviedo UCF Area
Taipei 101 Oviedo UCF Area

The menu is still developing as they have been open only just a few days.

Here are some highlights

1. Everything is relatively cheap ranging fro $2 – $9, so I can see it as a popular place for lunch in the UCF area.

2. My favorite dishes included the Lou Rou Fan (Simmered Pork Belly over Steamed Rice $4) which was topped with a nice pork gravy and hard boiled egg along with the pork belly (see pictures), as well as the steamed pork belly bun (gua bao $3) stuffed with mustard greens, cilantro, peanuts, and a sweet and sour sauce.

Overall it was good and very homey tasting (like it was cooked at home by your Taiwanese mom or aunt).

I also tried the simmering combination which was an appetizer with four different types of meat – though I did enjoy the egg, chitterling, and pig ear, I was not a big fan of the pig’s blood rice cake – that’s just me though maybe?

I sampled some of my friend’s salt and pepper chicken, thought it was okay but definitely needed to be more “crispy” .

The Bian Dang meal boxes look like they are a real value, I’d get the simmered pork or bbq pork next time.

Overall, nice effort from the Taipei 101 team, lots of little snacks and to go items that are fun to eat and overall a nice change from the usual around this area. I would try the Zhong Zi rice and pork dumpling next time and see what else is good here !

Gua Bao - Steamed Pork Belly Bun with mustard greens, peanuts, sweet and sour sauce
Gua Bao – Steamed Pork Belly Bun with mustard greens, peanuts, sweet and sour sauce
Simmered pork belly over rice with Taiwanese sausage and hard boiled egg - I think simmered means braised...
Simmered pork belly over rice with Taiwanese sausage and hard boiled egg – I think simmered means braised…
Taiwanese stir fried noodles with pork
Taiwanese stir fried noodles with pork
Assorted appetizer meats - chitterlings, pig ear, pig's blood cake, egg
Assorted appetizer meats – chitterlings, pig ear, pig’s blood cake, egg
Salt and Pepper chicken
Salt and Pepper chicken

 

Pan fried dumplings - not too shabby
Pan fried dumplings – not too shabby
Wonton Soup - nice cuts of cha siu pork and slivers of egg included
Wonton Soup – nice cuts of cha siu pork and slivers of egg included

 

"Zong zi" - rice dumpling stuffed with pork belly, beef, and topped with a sweet and sour sauce, wrapped in banana leaf
“Zong zi” – rice dumpling stuffed with pork belly, beef, and topped with a sweet and sour sauce, wrapped in banana leaf
Curry chicken lunch box - their lunch boxes are a great deal with lots of food including pickled daikon radish, housemade Taiwanese sausage, noodles, veggies, rice
Curry chicken lunch box – their lunch boxes are a great deal with lots of food including pickled daikon radish, housemade Taiwanese sausage, noodles, veggies, rice
Fried tofu topped with spicy pickled kimchi cabbage
Fried tofu topped with spicy pickled kimchi cabbage
Housemade egg wafer rolls
Housemade egg wafer rolls

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Taiwanese Beef Noodle Soup at Taipei 101
Taiwanese Beef Noodle Soup at Taipei 101
Taiwanese Beef Noodle Soup at Taipei 101
Taiwanese Beef Noodle Soup at Taipei 101

Taipei 101 on Urbanspoon

Sunday Supper at K Restaurant – for Edible Schoolyard and Give Back Garden

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by Kelly Nowell

Chef Kevin Fonzo of K Restaurant Wine Bar and his friends Chef Jamie McFadden Cuisiniers Catered Cuisine and Events Chef Kathleen Osterhaus Blake of The Rusty Spoon, Chef Henry Salgado of Spanish River Grill Bistro Latino, Ella Kapul, and Shannon from Olde Hearth Bread Company held a “Sunday Supper” fundraiser for The Edible Schoolyard at Orlando Junior Academy (OJA) and the “Give Back Garden” at the the K Restaurant Garden from 4-8 on October 20th.

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Chefs Kevin Fonzo (owner/chef, K Restaurant) and Sarah Cahill (raw foods chef) teach a nutritional science class at OJA, where the students learn to garden, harvest and prepare foods from the fruits and vegetables grown in the Edible Schoolyard.

Several notable restaurants / caterers joined in support of this fundraiser, including Cuisiniers, Rusty Spoon and Spanish River Grill.

The dishes ranged from Lake Meadow duck confit (Rusty Spoon) to rabbit paella (Spanish River Grill).

The braised short rib with creamed collard greens (Cuisiniers) was especially tender and flavorful, with fried onion on top and accompanied with a tasty cheese biscuit.

The fall salad, chicken with cheese grits and roasted corn from K Restaurant were delicious. The brownies and apple beignet, from K Restaurant, were amazing as were the chocolates from Chocolate Provocateur.

To top it off, the atmosphere was dazzling, with live music and the restaurant’s very own garden as a backdrop.

Chef Kevin Fonzo
Chef Kevin Fonzo

Rabbit Paella from Spanish River Grill
Rabbit Paella from Chef Henry Salgado’s Spanish River Grill

Rusty Spoon

Chef Kathleen Blake of The Rusty Spoon

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Brownies

Fall Salad from K
Fall Salad from K

 

Chicken with Cheese Grits and Roasted Corn
Chicken with Cheese Grits and Roasted Corn

Chef Kevin Fonzo (2)

From Chocolate Provocateur
Desserts from Chocolate Provocateur

Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers
Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers

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Lose weight with a Beer and Sausage Diet?

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For the entire month of October, Evo Terra, a digital marketing man from Tempe, Arizona ate only beer and sausages — and lost weight and dropped his cholesterol by 30 percent.

Inspired by Oktoberfest, Evo Terra started his first “brew diet” two years ago, consisting of craft beer and sausages, and lost 14 pounds.

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Terra developed the weight-loss diet under the medical supervision of his doctor and friend Terry Simpson. Terra’s diet restricts his caloric intake to about 1,500 calories a day, which amounts to about two sausages (of standard bratwurst size) and five beers each day.

Terra explains to Fox News (see video below) that a man of his size burns about 2,100 calories daily, so the deficit of about 600 calories means his body “sheds away the fat.”

He tells Fox News that his catchphrase for the diet is “low-grade hunger, low-grade buzz.”

In reference to Terra’s weight loss, Simpson explains that “most of it was body fat.” Simpson monitors Terra’s progress and says he would “shut down” the diet if anything proved harmful.

Terra admits to Men’s Health that the diet lacks the nutrients necessary for long-term health. He takes multivitamins to supplement his unusual diet.

Tasty Chomps: What was your daily diet like (how many sausages and beers typically?)

Evo Terra: My daily diet was, on a typical day, two average size sausages (think a normal bratwurst) and 5-6 craft beers, spread out over the day. Breakfast of a beer at 10:00 a.m., lunch of a beer and a sausage at noon, mid-day snack beer at 3:00, dinner beer and another sausage about 6:00, and then nightcap around 8:00.

TC: What was your daily exercise routine like?
ET: I don’t go to the gym or run, if that’s what you mean. I do ride a bike to and from work, but it’s a folding bike by Strida, and by no means a road bike for exercise. It’s how I get around, and I didn’t ride it any more or any less on the diet. So really, no change in my exercise routine.

Dr. Terry Simpson - YourDoctorsOrders.com
Dr. Terry Simpson – YourDoctorsOrders.com

TC: What did you hope to demonstrate through this diet?

Dr: Terry Simpson: This is not a diet that is for the masses – this is an experiment where we showed (although we didn’t know what we were going to show)

(a) Calorie is still a calorie
(b) Vegans and Paleo are wrong
(c) Science is still best – by doing an experiment and seeing the result
(d) Statistics from large population studies are full of errors and when cleaned up science beats statistics

There is a lot we don’t know about nutrition – and this was one of a few experiments we did under very controlled conditions with a willing subject who underwent a lot of examinations and blood work.
See http://YourDoctorsOrders.com for some more results and information about the diet

TC: What do you say to those who say that eating “processed meats raised the risk higher, to about a 20 percent increased risk of death from diseases including cancer and heart disease.”?

Dr: Terry Simpson: The issues with processed meats was done based on a large population study using statistics. The issue with the study is this: it relied on people filling out a food form on a yearly basis making a guess– in our experiment we knew exactly what he ate, to the gram, as well as the effect. You cannot make broad statements when you have faulty input. Second, when you look at the Relative Risk in those studies that 20 per cent is small, you have to change from a RR of 1.3 to 1.5 – which is still not a significant risk (RR of smoking and lung cancer is 20, RR that we consider worthwhile is 3)

TC: How did the blood work results turn out?
Dr: Terry Simpson: Cholesterol, C-reactive protein, lipids, triglycerides all decreased. Fat mass decreased. No change in liver profile. Every year he did the diet he maintained some of his weight loss- that is, he gained some weight back but by no means did he gain all of it back – thus, every year he was in better shape than the year before he started the diet.

TC: Did you feel any side effects from eating sausage and beer every day (a la Super Size Me documentary?)

ET: The only ill effects noted were a low-grade hunger and a low-grade buzz all day long. I never, ever, get behind the wheel for the entire month. Not because I’m intoxicated all the time, but because it’s irresponsible and a risk I simply won’t take. And other than a general crankiness that really hit by day six, my mood was fine, too. I’m still happily married, and I didn’t get fired.

TC: How much have you lost so far through this diet and did you gain the weight back after wards?

ET: I lost 14 lbs the first time I did it, 18 lbs the second, and am down about 12 as of this morning. I’d like to see 175 by Friday morning! And as Terry said, I put some weight back on over the 11 months because I don’t keep the diet going. I try and keep my portions under control, but I’m usually back to eating too much in a matter of months. Maybe I’ll do better this time?

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TC: What were your favorite sausages and beers during the month?

ET: Terry kicked things off for me with reindeer sausage. I’d have to say that was the standout of the month.
As for beers, that’s hard to say. I focused on drinking as many “unique” beers — a beer I’d never had before — during the diet. I managed to rack up over 100. There were certainly some I didn’t like and a few I raved about. The book (which should be out any time now) details all the beers I had, with the occasional tasting note when it made sense in the context of the day.

They will be releasing The Beer Diet (A Brew Story) book soon – http://signup.brewdiet.com/

Whole Foods Market celebrates Diwali with Indian Cuisine

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In celebration of the Indian “Festival of Lights,” Whole Foods Market stores throughout Florida are offering a larger selection of authentic Indian cuisine. While Whole Foods Market offers a wide variety of Indian cuisine year round, the Florida stores are stepping it up for Diwali with an extended menu in the Prepared Foods department, cooking demonstrations and pop-up carts.

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Known for its fresh and wide variety of produce, prepared and package foods, Whole Foods Market prides itself on offering an array of international cuisine, which accurately represents various countries that inspire the market chefs’ recipes. Whole Foods Market carries popular Indian food item brands such as Organic India, Tandoor Chef and Patak’s, which are purchased due to their use of quality ingredients and authentic taste. The markets’ hot and cold salad bars typically offer curry dishes and other Indian fare that all ethnic food-lovers can enjoy – especially vegetarians and health-conscious individuals.

Biryani rice
Biryani rice

From now until November 8, Whole Foods Market stores in Florida are celebrating Diwali, the five-day Hindu “festival of lights,” with special Indian cuisine offerings galore. On Diwali, holiday observers light clay lamps filled with oil, a symbolic representation of the triumph of good over evil. Lamps are kept on overnight, while houses are cleaned to welcome Lakshimi, the Hindu goddess of wealth and prosperity. Firecrackers are set off to ward off evil spirits as families gather for celebrations that include festive dress, candy and traditional Indian cuisine.

Chicken Tikka Masala

Chicken Tikka Masala at Whole Foods Market at Bay Hill / Dr Phillips Crossing / Orlando

In celebration, Whole Foods Market stores in Florida are offering even more authentic Indian fare and a cultural cooking demo, teaching patrons how to make healthy, flavorful Indian dishes at home. The hot food bars include Punjabi Large Potato & Mixed Vegetable Samosas – deep-fried pastries with savory vegetarian filling; Goan pork vindaloo – a popular, fiery curry dish from the Indian coast; Hyderbadi Chicken Biryani – a rice dish made with traditional Indian spices such as cardamom, cinnamon, cloves and nutmeg; Firangi kale dale – a hearty kale stew; and Mumbai Bhaji – Indian vegetable fritters. The cold salad bars offer Kovalam cole slaw and curried Madras Potatoes. Dheli Dal Saag – a curried stew of spinach and split pigeon peas, is available as a specialty soup, while chef cases display tender tandoori chicken satay; a light Madurai mango & coconut chicken salad; and delicate farm-raised tandoori salmon. Kovalam beach wraps and playful tandoori pizzas made of tandoori chicken and mango chutney are also being offered.

Call ahead to find out what is offered that day!

Chef Scott loves Indian cuisine
Chef Scott loves Indian cuisine

In addition to the cultural cuisine available in the prepared foods sections, select Whole Foods Market stores in Coral Gables, North Miami, Coral Springs, Carrollwood and Bayhill are featuring pop-up Indian street foods carts, featuring quick and easy Indian dishes “Hot to Chaat” – a sweet, tangy, spicy minute-dish made with chutneys, yogurt and fresh garnishes; and “Pav Wow” – a gravy-topped, sizzling, traditional fast food.

Recipes in celebration of Diwali from Whole Foods Market

Tandoori Chicken Satay
INGREDIENTS:
1 Packet Sukhi’s Tandoori Marinade
2 tbsp of plain yogurt
2 lbs. skinless boneless chicken

METHOD:
Blend yogurt and Sukhi’s Tandoori Marinade. Cut chicken into 1.5” cubes and marinate for 2-3 hours.
Thread meat onto skewers and broil for 2-3 minutes on each side.
Garnish with cilantro and lemon slices and serve hot.

Goan Pork Vindaloo
INGREDIENTS:
1 packet Sukhi’s Vindaloo Curry Sauce
1¼ lbs. pork
1 cup water
½ cup coconut milk
4-5 mint leaves (optional)

METHOD:
Boil pork. Add Sukhi’s Vindaloo Curry Sauce and coconut milk to one cup left over water and the pork. Mix ingredients together well and simmer on medium high heat until pork is cooked and thick gravy is formed. Serve with Sukhi’s Naan or over rice with Sukhi’s Chutney.

Chicken Biryani
INGREDIENTS:

¼ cup yogurt
¾ cups water
1¼ lbs bonless chicken
½ packet Sukhi Korma Curry Sauce
½ packet Tikka Masala Sauce
4-5 Mint Leaves

3 lbs rice
5 Bay Leaves
5 Cloves
3 Black Cardamoms
3 tbsp Butter
METHOD:
Rice: Cook rice with bay leaves, cloves, cardamom and butter.
Chicken: In a saucepan, add chicken, ½ packet Sukhi’s Korma
Curry Sauce, ½ packet Tikka Masala Sauce, yogurt and water.
Mix ingredients together well, and simmer on medium high heat.
When chicken is cooked, mix in cooked rice and add mint leaves. Cover and let it steep for 10 minutes. Serve hot.

Chicken Tandoori Pizza
INGREDIENTS:
1 pizza dough ball
1/2 lb Chicken Tandoori Sukhi
8 ounces Mozzarella shredded cheese
4 ounces Sukhi mango chutney
0.15 lb red slivered onion
0.15 lb diced FC tomatoes
0.25 fl oz Seasoning Pizza Oil
0.13 oz Italian herb blend
2 tablespoons pre-washed cilantro : CHOPPED NO STEMS

METHOD:
-Roll dough until it is 16 inches
-Spread mango chutney onto dough, leaving ¼ inch of dough on sides
-Top with mozzarella cheese
-Top cheese with Tandoori chicken strips
-Top chicken with red onion
-Cook in oven until done
-Finish with diced tomatoes and cilantro for garnish
-Top with itlaian blend