The Strand – Weaving the Fabric of Orlando Together through Food

Ricky Ly

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Feb 25, 2014

The Strand – Weaving the Fabric of Orlando Together through Food

Last year, the long standing Chuck’s Diner, known as a local, little diner specializing in British breakfasts, closed in the Mills 50 District.

Taking its place on the corner of Mills Avenue is The Strand – a hip, yet humble new concept featuring a menu of American classics with a modern twist. From my visit, it seems like they are undertaking an ambitious feat considering the small kitchen space that still hearkens back to its diner days – ultimately, despite a small kitchen, The Strand weaves together dishes with a lot of heart.

The name, The Strand, represents the restaurant’s hope to be a thread forming a unity with a larger weave in the Orlando community…a philosophy that reflects the intricate diversity of the Mills 50 district itself. All different parts and “strands” making up the same fabric.

The menu is small, featuring less than 20 items, but it helps to keep everything in focus especially in the early days of the restaurant. Don’t want to be overly ambitious and fail to execute properly, especially for a small kitchen. So do a few things and do them well – and that is what they succeed at during my visit with a few dining companions.

It was Friday afternoon for lunch, and it seemed a bit empty at first in the small dining room, which feels a little like visiting a diner mixed with an old friend’s city apartment dining room in a way.

Soon after we sat down, the crowds began to pour in, filling the restaurant with ladies lunching, co-workers meeting up for a bite, friends catching up, all walks of life in the community taking up seats until there was a small waiting area that formed near the bar area. That’s one thing about the ritual of eating – it’s not just about the food we eat, but also the friendship and fellowship of those with whom we eat.

My dining companions and I of course wanted to try a little everything on the menu so we ordered three different things to split and share.

The Porkzilla sandwich

For my lunch, I ordered the “Porkzilla”, a rather tame pulled pork sandwich that tasted quite delicious, topped with kale coleslaw on a toasted brioche bun and served with a side of fries. The waitress told me that there was a pineapple glaze to the pulled pork, but I could not detect it and it would’ve been a nice touch to have the pork a little less dry. The fries could use some nice spice to make it stand out more, but it did have a nice crisp texture to it.

The Strand Burger

One of my dining companions ordered the signature “Strand Burger”, a solid burger topped with bacon, blue cheese dressing, the standard lettuce, tomato, and onion, and a little less standard, roasted jalapeno that gave the burger a nice spicy, and unexpected, kick.

The Grilled Meatloaf Sandwich with pesto quinoa side

The favorite of the bunch was the “Grilled Meatloaf Sandwich,” a thick cut of savory, gloriously-diner-greasy meatloaf stuffed with pimento cheese and sautéed onions sandwiched between potato-chive buns with a refreshing quinoa pesto side – the daily grain.

Service was good, though needed a little bit more time on training and communicating between the servers as things got a little confusing with two servers coming by asking the same questions, but very friendly and accommodating.

Overall, very impressed with the offerings at The Strand, and would definitely return again and again.

The open humble kitchen at The Strand

The Strand Orlando
Mills 50 District
807 N. Mills Ave, Orlando, Florida 32803
(407) 920-7744
http://strandorlando.com/

The Great Orlando Mixer on Saturday March 8 at Cheyenne Saloon – Win 2 Tickets!

Orlando

Ricky Ly

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Feb 24, 2014

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The Great Orlando Mixer on Saturday March 8 at Cheyenne Saloon – Win 2 Tickets!

Orlando’s largest cocktail party will be in Orlando’s most elaborately decorated vintage venue, complete with 1920’s costumes, hors d’oeuvres, live entertainment and craft cocktails from the city’s top bars and bartenders.

There’s LIMITED CAPACITY inside Cheyenne Saloon, so there’s a LIMITED number of tickets available for this event. It WILL sell out!

21+

Pre-sale: $30/person
At the door: $40/person

Visit www.TheGreatOrlandoMixer.com to purchase tickets TODAY!
– or – Buy your tickets at our office: 1505 E. Colonial Dr #200

Throw on your best Prohibition-era garb and come out to sample the tastiest craft cocktails in town!

10 of the best bars will be making attendees the best craft cocktails for them to vote for their favorite at the largest 1920’s party!
The all-inclusive ticket includes drinks, hors d’oevures and live entertainment for the whole 4 hours!

Date: Sat, March 8th
Location: Cheyenne Saloon
Website: http://thegreatorlandomixer.com/
Facebook: https://www.facebook.com/events/275932139223670/?fref=ts

Enter to Win 2 Tickets by Wednesday February 26, 2014:
1. Subscribe to our newsletter (you are already entered if you are already subscribed): Subscribe to the TastyChomps Newsletter here

Grand Lakes Orlando – Ritz-Carlton and JW Marriott – to debut two new restaurants in 2014

news

Ricky Ly

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Feb 21, 2014

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Grand Lakes Orlando – Ritz-Carlton and JW Marriott – to debut two new restaurants in 2014

2014 is shaping up to be quite a year of renovations, re-imaginings, and re-inventions for the food and hospitality industry in Central Florida.

Grande Lakes Orlando will launch multi-phase renovations at both The Ritz-Carlton and JW Marriott Orlando that will see the debut of two new restaurants: Highball & Harvest at The Ritz-Carlton Orlando in July 2014 and Whisper Creek Kitchen (complete with an on-site brewery) at JW Marriott Orlando in Fall 2014.

Readers may be familiar with the two hotels for their esteemed, higher end restaurants: Norman’s at the Ritz and Melissa Kelly’s Primo at JW Marriott (where many local chefs and industry leaders got their start in 2003). The two new restaurants will likely fill the gap for more middle class tastes to complement the existing high end establishments.

In addition to these new culinary offerings, a significant renovation will be launched at The Ritz-Carlton Spa and updates to meetings spaces at both hotels will be completed.

“In celebrating Grande Lakes Orlando’s tenth anniversary as Orlando’s luxury leader, the year’s renovations underscore our commitment to providing authentic, innovative experiences and the highest level of service that keeps our guests coming back,” says Jim Burns, Vice President and Managing Director, Grande Lakes Orlando. “Following the 2011 renovation of all of the resort’s 1,582 rooms and suites, as well as the start of our meeting space upgrades in 2012 and 2013, we are excited to continue the revitalization of the resort this year.”

The two new restaurants are part of the resort’s sustainable cuisine philosophy, which started when the resort opened in 2003 with Primo at the JW Marriott and the opening of Whisper Creek Farm, a 13,000-sqaure-foot on-property farm and event space, in 2012.

Highball & Harvest will replace The Vineyard Grill, The Ritz-Carlton Orlando’s current casual dining restaurant, which will close for complete renovations in May 2014, and re-open as Highball & Harvest in late summer 2014. It will be led by Chef Mark Jeffers, current chef de cuisine at The Vineyard Grill.

The restaurant will feature a Southern-inspired and locally sourced menu (from both the on-site Whisper Creek Farm and local purveyors), crafted cocktails, and a design inspired by the railroad system that made Florida an agricultural epicenter.

The name Highball & Harvest comes from two places – Highball is the conductor’s signal for a train to depart and to move at full speed. It also refers to the restaurant’s signature cocktail of the same name. Harvest alludes to the on-site farm and the use of other produce from local farms.

Expert bar chefs will serve up signature seasonal hand-crafted cocktails at an interactive cocktail table in an extensive bar/lounge area., and will also instruct while muddling tableside.

The second new establishment, Whisper Creek Kitchen will be a brand-new restaurant at JW Marriott Orlando and an extension of Whisper Creek Farm featuring ingredients from the farm and signature craft beer brewed by Cicerone®-certified Executive Chef Chris Brown of the JW Marriott Orlando.

Michelle Valle, Director of Public Relations, tells us that the in-house brewery will be a “nano-brewery, even smaller than a micro brewery, a half barrel brewing system capable of producing 15 gallons of beer a week, with 10 gallons to be placed into kegs for the restaurant and 5 gallons to be bottled for sale.” There will be two beers available: one year-round signature “honey orange” beer made with honey obtained on-site at the hotel’s Whisper Creek Farm and local oranges, and a second seasonal changing beer, like an autumn pumpkin beer in the fall from pumpkins grown on the property.

Rrenovations to the resort’s more than 150,000 square feet of indoor meetings space commenced in the Fall of 2012 and will be complete by the close of 2014 with a bright, contemporary new look and feel to all spaces. Most notably in December 2013 the resort completed renovations to the 20,000-square-foot Palazzo Ballroom at JW Marriott Orlando and the elegant Ritz-Carlton Ballroom. The summer will close with a new look for the 40,000-square-foot Ritz-Carlton Spa that continues to win top accolades year after year.”

See renderings of the Dining Room and Bar for the new Highball & Harvest below:

Dining Room Rendering of Highball and Harvest at Grande Lakes Orlando - Ritz Carlton — Dining Room Rendering of Highball and Harvest at Grande Lakes Orlando – Ritz Carlton

Bar Rendering of Highball and Harvest at Grande Lakes Orlando - Ritz Carlton — Bar Rendering of Highball and Harvest at Grande Lakes Orlando – Ritz Carlton

# # #
About Grande Lakes Orlando

Grande Lakes Orlando is a unique 500-acre resort with a luxury 582-room Ritz-Carlton and deluxe 1,000-room JW Marriott Hotels. In particular, the Grande Lakes Adventure Experiences program, which includes kayak and canoe eco-tours and a fishing school, reflects the resort’s natural surroundings. Grande Lakes also offers the culinary mastery of award-winning Chefs Norman Van Aken and Melissa Kelly, new total-wellness inspired treatment programs at The Ritz-Carlton Spa and Golf Digest Schools’ golf instruction. The estate is located 15 minutes from the Orlando International Airport, five minutes from the Orange County Convention Center and minutes from the major theme parks.

Guests at both hotels can enjoy all the facilities and services at Grande Lakes Orlando, including the 18-hole championship golf course, designed by Greg Norman, the 40,000-square-foot Ritz-Carlton Spa offering a new rooftop eco-space, a wide selection of natural treatments, baths and hydrotherapies, and advice from the world’s first Citrus Consultant. Membership offerings are also available through The Ritz-Carlton Orlando, Grande Lakes Members Club. For more information about Grande Lakes Orlando, visit www.grandelakes.com.

Follow Grande Lakes Orlando on Twitter at @JW_Orlando and @RC_Orlando.

Noodles & Company Expands into Florida with First Location in Orlando

Events

Ricky Ly

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Feb 21, 2014

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Noodles & Company Expands into Florida with First Location in Orlando

Noodles & Company will be opening a new restaurant location in Orlando, FL on Monday, March 3^rd. This opening marks Noodles & Company’s expansion into Florida as it is the company’s first location in the state.

The restaurant, once compared to “Chipotle” for its speedy rise and growth, will open at 11:00AM and is located at 12531 State Road 535 (Just outside of Downtown Disney area).

“We are excited to bring our world of flavors to Orlando. From healthy to indulgent, spicy to comforting, we have something for everyone, from kids to adults,” said Erin Murphy, Senior Manager of Communications at Noodles & Company. “With a broad menu of noodles, salads, soups and sandwiches, you can get a different taste every day, in lots of different ways. It is flavors from around the world, right down the street. That’s why we’re called Your World Kitchen.”

Noodles & Company has more than 380 restaurant locations across the United States and delivers its globally inspired, cooked-to-order menu in a real bowl, delivered to the table with a smile. Its menu consists of more than 25 fresh, customizable dishes that are prepared quickly with quality ingredients. Favorites include the sweet and spicy Japanese Pan Noodles, zesty Pesto Cavatappi and the popular Wisconsin Mac & Cheese. Average price is around $8 per dish.

The 2,800 square-foot Orlando Noodles & Company, which has seating for 84 guests inside the dining room and 20 guests on the outdoor patio, will be the first location to open in the state of Florida. Regular restaurant hours will be Monday through Sunday 11:00AM – 9:00PM. For holiday hours, please call the restaurant directly at (407) 560-8325.

A second location will be coming soon, located nearby on Orlando’s “restaurant row”, Sand Lake Road in Dr. Phillips. http://www.noodles.com/locations/FL/

Barnie’s CoffeeKitchen unleashes new menu items – CFL Food Bloggers Meet up

Orlando

Krystle Nguyen

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Feb 20, 2014

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Barnie’s CoffeeKitchen unleashes new menu items – CFL Food Bloggers Meet up

CFL Food Bloggers gather for a beautiful evening of food, coffee, and inspiration with CEO Jonathan Smiga.

Park Avenue (Winter Park, FL) is home to one-of-a-kind boutiques, well-known shops, world-class restaurants, and sidewalk cafes. Tucked in a Spanish-style courtyard, Barnie’s CoffeeKitchen continues to bring charm to the neighborhood by using all of the right ingredients – creating a place for relaxation, sharing, and conversation.

The cozy and inviting atmosphere at Barnie’s CoffeeKitchen is an ideal space to enjoy coffee and artfully-made lattes. On this evening, I had the pleasure of joining the CFL Food Bloggers meet up in January to taste the new dinner entrees and appetizers.

The appetizers and cocktails served in the beginning of the evening were refreshing. I enjoyed every bit of the Tuna Carpaccio and went for seconds..or maybe thirds. Barnie’s CoffeeKitchen’s cafe menu focuses on fresh and seasonal ingredients by working with local farmers to bring a farm-to-table experience. Each dish was beautifully composed with the perfect proportions of foods.

To complete the evening, desserts and coffee were brought out with a spotlight on the new microroasted coffees. Micro roasts are small roast batches to maximize the sweetness of the coffee by caramelizing the sugars without burning the coffee. To highlight the individual flavor characteristics, close attention is given to the roast profile based on where the coffee is grown, the type of plant varietal, and how the coffee was processed.

Featuring the Kenya AA Kia Ora Estate, this cup starts off bright and sweet with distinct tart apple, complex citrus flavors of ruby red grapefruit, and lemon for a crisp finish. Kia Ora is the first certified organic coffee farm in Kenya, known for its awareness of global environmental issues and the production of high quality product through environmentally friendly farming techniques.

Barnie’s CoffeeKitchen’s Chef Camilo Velasco

Wild Mushroom Tart: Hen-of-the-woods mushrooms in a rich truffle scented custard, baked in a flaky crust

Scallop & Blood Orange: Seared scallop with yuzu braised fennel, watercress, blood orange, & pistacio

Tuna Carpaccio: Sliced fennel, arugula, radish, & black olives

Harvest Moon Roasted Vegetables: Roasted baby carrots, caramelized sunchokes, watermelon radish, mushrooms, & potato. Finished with a warm sunchoke cream.

Buttermilk Poached Chicken Breast: With a saffron farro “risotto”, sauce romesco, & charred green tomatoes.

Herb Crusted Lamb Loin: Seared lamb loin with a cassoulet of beans, heirloom carrots, & preserved lemon.

Assorted Macarons & Biscotti: House made pistachio macarons & biscotti with hints of star anise.

Barnie’s CoffeeKitchen
http://barniescoffeekitchen.com

118 S Park Ave, Winter Park, FL 32789
(407) 629-0042

Sunday: 7:30am – 4:00pm
Monday – Wednesday: 7:00am – 4:00pm
Thursday – Saturday: 7:00am – 10:00pm

Orlando leads Florida with Four Chefs named Semi-Finalists in 2014 James Beard Awards

Ricky Ly

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Feb 20, 2014

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ORLANDO LEADS FLORIDA WITH FOUR CHEFS NAMED SEMIFINALISTS IN 2014 JAMES BEARD AWARDS
ORLANDO HOSTS FIRST-EVER LIVE SEMIFINALIST ANNOUNCEMENT ORLANDO, Fla.

The James Beard Foundation revealed today its 2014 Restaurant and Chef Award Semifinalists in Orlando, Fla, which led all Florida destinations in the number of chef nominations for the second consecutive year.

The nominees are:
– James and Julie Petrakis, The Ravenous Pig and Cask & Larder
– Hari Pulapaka, Cress Restaurant
– Henry Salgado, Spanish River Grill and Txokos Basque Kitchen

Pictured from left to right: Susan Ungaro, James Beard Foundation President; James & Julie Petrakis, The Ravenous Pig and Cask & Larder; Henry Salgado, Spanish River Grill and Txokos Basque Kitchen; Hari Pulapaka, Cress Restaurant and George Aguel, Visit Orlando President & CEO.

“Orlando has emerged as a distinct dining destination with a passionate community of chefs leading a flourishing farm-to-table movement, creating a growing independent restaurant scene and sourcing local and organic ingredients that showcase the benefits of Florida’s four growing seasons and proximity to Florida’s abundant fresh fish and seafood sources,” said Visit Orlando President & CEO George Aguel. “Award-winning restaurants and James Beard nominated chefs across our destination are attracting foodies in increasing numbers.”

“I’m so impressed with the growth of Orlando’s dining scene,” said president of the James Beard Foundation Susan Ungaro during today’s press conference. “I expect Orlando, which has been a prime tourist destination for so many years, can now add culinary destination to its long list of reasons to visit.” The live event took place at East End Market, Orlando’s new community marketplace and the first of its kind in the Southeast. .

About the Orlando Semifinalists

James and Julie Petrakis – Graduates of the Culinary Institute of America, Julie and James Petrakis opened their American gastropub The Ravenous Pig in 2007 and have been receiving accolades ever since. The Pig has been so successful that the couple opened a sister restaurant, Cask & Larder in September of 2012. The restaurant is a micro pub with Southern artisanal food and hand-crafted beer.

Hari Pulapaka – Chef Hari Pulapaka and wife Jenneffer are modern day Superheroes. By day, Hari is a mathematics professor at Stetson University. By night, he turns out award-winning fare at Cress Restaurant. Hari first came to the U.S. from Mumbai to earn his graduate degree in mathematics and later got his culinary degree. Restaurant co-owner Jenneffer Pulapaka is a podiatric surgeon and restaurant manager.

Henry Salgado – Chef Henry cooks up creative specialties using a blend of regional ingredients strongly influenced by the bustling barrios of Latino neighborhoods and the traditional Spanish countryside. In addition to Spanish River Grill, Chef Salgado’s new restaurant Txokos Basque Kitchen will open in March 2014 at East End Market. While Spanish River Grill features Latin-influenced recipes, Txokos will be an entirely different concept focusing on food and wine specific to the Basque region of Spain.

This is the fourth year that James and Julie Petrakis have been named a semifinalist, the third year for Hari Pulapaka and the second year for Henry Salgado.

For the full list of semi-finalists, visit: http://www.jamesbeard.org/blog/2014-restaurant-and-chef-award-semifinalists

Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Derek Emerson, Walker’s Drive-In, Jackson, MS
José Enrique, José Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Chad Johnson, SideBern’s, Tampa, FL
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Steve Phelps, Indigenous, Sarasota, FL
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Hari Pulapaka, Cress, DeLand, FL
Horacio Rivadero, The District Miami
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

Best New Restaurant
The 404 Kitchen, Nashville
Aragona, Seattle
Ardent, Milwaukee
Asta, Boston
Bar Sajor, Seattle
Betony, NYC
Brindille, Chicago
Carbone, NYC
Casa Rubia, Dallas
The Cavalier, San Francisco
Chi Spacca, Los Angeles
Connie and Ted’s, West Hollywood, CA
Coqueta, San Francisco
The Elm, Brooklyn, NY
Estela, NYC
Fish & Game, Hudson, NY
Izanami at Ten Thousand Waves, Santa Fe
Laurel, Philadelphia
MilkWood, Louisville, KY
MW, Honolulu
Nico Osteria, Chicago
Pêche, New Orleans
Pinewood Social, Nashville
Ribelle, Brookline, MA
Rose’s Luxury, Washington, D.C.
Serpico, Philadelphia
Tosca Cafe, San Francisco
Trois Mec, Los Angeles
Uncle Boons, NYC
Virtù, Scottsdale, AZ

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Butcher and the Rye, Pittsburgh
Canon, Seattle
Clyde Common, Portland, OR
Columbia Room inside the Passenger, Washington, D.C.
Cure, New Orleans
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
Hard Water, San Francisco
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
Marvel Bar, Minneapolis
The Porter Beer Bar, Atlanta
Rivera, Los Angeles
Rogue 24, Washington, D.C.
Taste, St. Louis
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver

Outstanding Chef
Michael Anthony, Gramercy Tavern, NYC
Isaac Becker, 112 Eatery, Minneapolis
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Maricel Presilla, Cucharamama, Hoboken, NJ
Anne Quatrano, Bacchanalia, Atlanta
Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Ana Sortun, Oleana, Cambridge, MA
John Sundstrom, Lark, Seattle
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

Outstanding Pastry Chef
Dominique Ansel, Dominique Ansel Bakery, NYC
Melissa Chou, Aziza, San Francisco
Dana Cree, Blackbird, Chicago
Steve Horton, Rustica Bakery, Minneapolis
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
Belinda Leong, b. patisserie, San Francisco
Matt Lewis and Renato Poliafito, Baked, Brooklyn, NY
Yasmin Lozada-Hissom, Spuntino, Denver
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Dolester Miles, Highlands Bar and Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Neil Robertson, Crumble & Flake, Seattle
Philip Speer, Uchi, Austin and Houston
Jonathan Stevens and Cheryl Maffei, Hungry Ghost, Northampton, MA
Christina Tosi, Momofuku, NYC
Nick Wesemann, The American Restaurant, Kansas City, MO
Jennifer Yee, Lafayette, NYC

Outstanding Restaurant
Bern’s Steak House, Tampa, FL
Canlis, Seattle
The Fearrington House Restaurant, Pittsboro, NC
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Greens, San Francisco
Hamersley’s Bistro, Boston
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Mélisse, Santa Monica, CA
Pearl Oyster Bar, NYC
Pizzeria Bianco, Phoenix
Primo, Rockland, ME
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
wd~50, NYC

Outstanding Restaurateur
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, The Oval Room, Rasika, and others)
Giorgios Bakatsias, Giorgios Hospitality Group, Durham, NC (Kipos, Parizäde, Village Burgers, and others)
Frank Bonanno, Bonanno Concepts, Denver (Mizuna, Osteria Marco, Bones, and others)
JoAnn Clevenger, Upperline, New Orleans
George Formaro, Des Moines, IA (Centro, Django, South Union Bread Café, and others)
Sam Fox, Fox Restaurant Concepts, Phoenix (Olive & Ivy, True Food, Little Cleo’s Seafood Legend, and others)
Ford Fry, Ford Fry Restaurant Company, Atlanta (The Optimist, JCT Kitchen, No. 246, and others)
Garrett Harker, Boston (Eastern Standard, Island Creek Oyster Bar, The Hawthorne, and others)
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Larry Mindel, Poggio and Copita, Sausalito, CA
Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy Pawlcyn’s Wood Grill & Wine Bar)
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)
Caroline Styne, West Hollywood, CA (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)
Andrew Tarlow, NYC (Diner, Marlow & Sons, Reynard, and others)
Marcie Turney and Valerie Safran, Philadelphia (Little Nonna’s, Jamonera, Barbuzzo, and others)
Rick and Ann Yoder, Wild Ginger, Seattle

Outstanding Service
Abacus, Dallas
Bacchanalia, Atlanta
Blue Hill, NYC
Brigtsen’s, New Orleans
Cafe Juanita, Kirkland, WA
L’Espalier, Boston
Komi, Washington, D.C.
L2O, Chicago
Lucques, West Hollywood, CA
Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Marcel’s, Washington, D.C.
McCrady’s, Charleston, SC
One Flew South, Atlanta
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia

Outstanding Wine Program
5 & 10, Athens, GA
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Archie’s Waeside, Le Mars, IA
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
CityZen at Mandarin Oriental, Washington, D.C.
FIG, Charleston, SC
The Grill Room at Windsor Court Hotel, New Orleans
The Little Nell, Aspen, CO
Marcel’s, Washington, D.C.
Momofuku Ssäm Bar, NYC
Picasso at Bellagio, Las Vegas
Press, St. Helena, CA
Rouge Tomate, NYC
Sepia, Chicago
Spago, Beverly Hills, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wine, Napa, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Luca Paschina, Barboursville Vineyards, Barboursville, VA
David Perkins, High West Distillery & Saloon, Park City, UT
Tom Peters, Monk’s Cafe, Philadelphia
Joey Redner, Cigar City Brewing, Tampa, FL
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Rob Tod, Allagash Brewing Company, Portland, ME
Ann Tuennerman, Tales of the Cocktail, New Orleans
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Burt Williams, founder of Williams Selyem Winery, Healdsburg, CA
David Wondrich, spirits educator, Brooklyn, NY
Stephen M. Wood, Farnum Hill Cider, Lebanon, NH

Rising Star Chef of the Year
Jimmy Bannos Jr., The Purple Pig, Chicago
Katie Button, Cúrate, Asheville, NC
Daniel Delaney, Delaney Barbecue, Brooklyn, NY
Chris Kajioka, Vintage Cave, Honolulu
Christopher Kearse, Will, Philadelphia
Matthew Kirkley, L2O, Chicago
Casey Lane, Tasting Kitchen, Venice, CA
Jessica Largey, Manresa, Los Gatos
Andrew Le, The Pig and the Lady, Honolulu
Rick Lewis, Quincy Street Bistro, St. Louis
Malcolm Livingston II, wd~50, NYC
Tim Maslow, Ribelle, Brookline, MA
Matt McNamara and Teague Moriarty, Sons & Daughters, San Francisco
Marjorie Meek-Bradley, Ripple, Washington, D.C.
Ben Nerenhausen, Mistral, Princeton, NJ
Jorel Pierce, Euclid Hall, Denver
David Posey, Blackbird, Chicago
Ben Puchowitz, CHeU Noodle Bar, Philadelphia
Eduardo Ruiz, Corazón y Miel, Bell, CA
Cara Stadler, Tao Yuan, Brunswick, ME
Eli Sussman, Mile End, Brooklyn, NY
Ari Taymor, Alma, Los Angeles
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Best Chef: Great Lakes
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Abraham Conlon and Adrienne Lo, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Greg Hardesty, Recess, Indianapolis
Douglas Katz, Fire Food & Drink, Cleveland
Anne Kearney, Rue Dumaine, Dayton, OH
Ryan McCaskey, Acadia, Chicago
Regina Mehallick, R Bistro, Indianapolis
Brian Polcyn, Forest Grill, Birmingham, MI
Iliana Regan, Elizabeth, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Jason Vincent, Nightwood, Chicago
Paul Virant, Vie Restaurant, Western Springs, IL
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic
Scott Anderson, Elements, Princeton, NJ
Cathal Armh4, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Iron Gate, Washington, D.C.
Joe Cicala, Le Virtù, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Haidar Karoum, Proof, Washington, D.C.
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Rich Landau, Vedge, Philadelphia
Lucas Manteca, The Red Store, Cape May Point, NJ
Cedric Maupillier, Mintwood Place, Washington, D.C.
Justin Severino, Cure, Pittsburgh
Bryan Sikora, La Fia, Wilmington, DE
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Angelo Vangelopoulos, The Ivy Inn Restaurant, Charlottesville, VA
Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest
Justin Aprahamian, Sanford, Milwaukee
Paul Berglund, The Bachelor Farmer, Minneapolis
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, The Libertine, Clayton, MO
Michelle Gayer, Salty Tart, Minneapolis
Ted Habiger, Room 39, Kansas City, MO
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jamie Malone, Sea Change, Minneapolis
Kevin Nashan, Sidney Street Cafe, St. Louis
Ryan Nitschke and Nick Weinhandl, HoDo Restaurant at the Hotel Donaldson, Fargo, ND
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Phil Shires, Cafe di Scala, Des Moines, IA
David Swanson, Braise, Milwaukee
Jim Webster, Wild Rice, Bayfield, WI
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA

Best Chef Northeast
Tyler Anderson, Millwright’s, Simsbury, CT
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Cafe, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Evan Hennessey, Stages at One Washington, Dover, NH
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Matt Jennings, Farmstead Inc., Providence, RI
Michael Leviton, Lumière, Newton, MA
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Guy Reuge, Mirabelle, Stony Brook, NY
Champe Speidel, Persimmon, Bristol, RI
Benjamin Sukle, Birch, Providence, RI
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Burlington and Waterbury, VT

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Cafe Kandahar, Whitefish, MT
Greg Denton & Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
James Honaker, Bistro Enzo, Billings, MT
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Richard Langston, Café Vicino, Boise, ID
Nathan Lockwood, Altura, Seattle
Brendan McGill, Hitchcock, Bainbridge Island, WA
Trent Pierce, Roe, Portland, OR
Naomi Pomeroy, Beast, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Adam Sappington, The Country Cat, Portland, OR
Ethan Stowell, Staple & Fancy, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC
Jonathan Benno, Lincoln Ristorante
Fredrik Berselius, Aska
April Bloomfield, The Spotted Pig
Paul Carmichael, Má Pêche
Amanda Cohen, Dirt Candy
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, The Elm
Anita Lo, Annisa
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
César Ramirez, Chef’s Table at Brooklyn Fare
Masato Shimizu, 15 East
Justin Smillie, Il Buco Alimentari & Vineria
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Carbone
Jonathan Waxman, Barbuto
Michael White, Marea

Best Chef: Southeast
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Colin Bedford, The Fearrington House Restaurant, Pittsboro, NC
Kathy Cary, Lilly’s, Louisville, KY
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Todd Ginsberg, The General Muir, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Meherwan Irani, Chai Pani, Asheville, NC
Kevin Johnson, The Grocery, Charleston, SC
Josh Keeler, Two Boroughs Larder, Charleston, SC
Matt Kelly, Mateo, Durham, NC
Edward Lee, 610 Magnolia, Louisville, KY
Daniel Lindley, St John’s Restaurant, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

Best Chef: Southwest
Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
David Bull, Congress, Austin
James Campbell Caruso, La Boca, Santa Fe
Rob Connoley, The Curious Kumquat, Silver City, NM
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Matt McCallister, FT33, Dallas
Frederick Muller, El Meze, Taos, NM
Hugo Ortega, Hugo’s, Houston
Jeff Osaka, Twelve, Denver
Jonathan Perno, La Merienda at Los Poblanos Inn, Los Ranchos de Albuquerque, NM
Martín Rios, Restaurant Martín, Santa Fe
Silvana Salcido, Barrio Café, Phoenix
Alex Seidel, Fruition, Denver
Chris Shepherd, Underbelly, Houston
John Tesar, Spoon Bar & Kitchen, Dallas
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston

Best Chef: West
Matthew Accarrino, SPQR, San Francisco
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L’Auberge Carmel, Carmel, CA
Mitsuo Endo, Aburiya Raku, Las Vegas
Tyler Florence, Wayfare Tavern, San Francisco
Ed Kenney, Town, Honolulu
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
David LeFevre, MB Post, Manhattan Beach, CA
Niki Nakayama, n/naka, Los Angeles
Daniel Patterson, Coi, San Francisco
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco
James Syhabout, Commis, Oakland, CA
Ricardo Zarate, Picca, Los Angeles

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. Together with its 1,200 member companies, Visit Orlando represents one of the m ost popular and vibrant travel destinations in the world.. For more information about Orlando’s chefs and restaurants, go to OrlandoDistricts.com.

About James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. 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. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.

Red Lobster unveils new menu

Ricky Ly

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Feb 18, 2014

0

by Katherine Nguyen, Katherine Nguyen Photography

Lobster galore! The ships have docked and the lobsters have made it to land.

I was invited by the folks of Red Lobster to experience the 30th Annual of Red Lobster’s Lobsterfest recently and to learn more about the company.

Red Lobster is serving high-quality seafood in over 400 locations in North America, not only serving guests in their locations, but Red Lobster restaurants also participate in the Darden Harvest program, which donates 67+ million pounds to local community food banks across the United States.

If you’re allergic to any item on the menu like I am to shrimp, they were more than happy to accommodate and made sure I avoided everything with shrimp or had the enzymes from the shrimp mixed into the dish. What continued to amaze me was their care in alterations in dishes for me by making dishes without shrimp, etc.

Sweet Chili Shrimp – a dozen hand-battered shrimp tossed in a spicy chili sauce. Not too sassy or saucy to the taste…these babies hit your taste buds JUST RIGHT.

Lobster-Crab-and-Seafood-Stuffed Mushrooms – fresh mushrooms stuffed with seafood, smothered in Monterey Jack cheese and baked golden brown. Red Lobster has combined some of my favorite ingredients together: lobster, crab and mushrooms! What do I have to say about this appetizer? One word: delightful!

Lobster Pizza – a crisp thin crust pizza topped with langostino lobster meat, melted mozzarella cheese, fresh tomatoes and sweet basil. A simple yet enchanting dish that I can eat all day! You can taste every single ingredient and the fresh tomatoes were a great addition as a topping instead of the usual tomato sauce a pizza normally has. This is one of my favorite appetizers at Red Lobster! If you’re going to Red Lobster soon, GET THIS APPETIZER! It’s definitely worth trying at least once!

Cajun Chicken Linguini Alfredo with a side of Lobster Tails – spicy, tender chicken breast in garlic Parmesan cream sauce on a bed of linguini and a tender split Maine lobster tail. Remember when I said how accommodating and thoughtful the personnel of Red Lobster are? Well, this dish was just for usI to enjoy tonight because of my allergy to shrimp! The lobster tails were so buttery and sweet! It didn’t even need a dip in the extra butter that came on the side! The linguini was delicious and spiced things up a bit – Cajun style, of course.

Dueling Lobster Tails – A roasted Maine lobster tail topped with tender shrimp in creamy garlic sauce, paired with a golden-baked Maine lobster tail with crab-and-seafood stuffing. Served over mashed potatoes, roasted tomatoes and green beans. This is one balanced meal of getting those delicious and healthy carbohydrates, greens and protein into your diet.

Lobster in Paradise – a split Maine lobster tail fried in a signature coconut batter, spicy grilled shrimp and a lobster-and-shrimp bake topped with toasted, crushed macadamia nuts. The name of the dish alone says it all about this dish…it’s a paradise!

Ultimate Surf and Turf – a Maine lobster tail baked with crab-and-seafood stuffing, paired with a peppercorn-seasoned grilled sirloin topped with Maine lobster meat in a citrus-hollandaise sauce. Served over mashed potatoes, roasted tomatoes and green beans.

Now this is what I’m talking about: lobster, steak and vegetables. An ideal meal I fancy on my plate to enjoy every exquisite ingredient for our enjoyment.

Bar Harbor Lobster Bake – a roasted split Maine lobster tail, tender shrimp, sea scallops, mussels and linguini in a garlic and white wine broth. This was my “go to” entrée I would order whenever I could not decide what to order at Red Lobster. This has the accurate portion of every sort of seafood you could desire.

Lobster Lover’s Dream – a succulent rock lobster tail and sweet split Maine lobster tail, roasted and served with lobster-and-shrimp linguini Alfredo. I don’t know about you, but rock lobster is now my favorite type of lobster, thanks to Red Lobster. To each their own because my friend prefers the sweet split Maine lobster tail. Perfect! Why? Because we can share a delicious meal as this with one another! And don’t forget the steamed broccoli!

Rock lobster tail

Chocolate Wave – warm, rich chocolate cake with vanilla ice cream and chocolate sauce. From this girl’s opinion, I suggest you order your special someone a slice of this delicious chocolate cake. If this doesn’t make that special someone swoon, then…I have no other suggestions for you. Or…maybe I do…

If that special someone doesn’t like chocolate, try ordering some this marvelousness.

Red Velvet Cake in a Jar – layers of red velvet cake, rich cream cheese icing and mini chocolate morsels. Get it while supplies last!

Key Lime Pie – a slice of cool, tangy, creamy classic. This was the dessert for me. Not too sweet, not too tangy. Just purrrrrfect.

Maybe all these delicious dishes have overwhelmed you a tad bit. How about a drink or two to let your mind catch up to your mouth?

Grand Patrón Margarita – Patrón Silver tequila, Patrón Citrónge and a house margarita mix. Served with a sidecar of Grand Marnier.

Strawberry Mojito – Bacardi Superior rum muddled with fresh squeezed lime, mint, pure cane sugar, strawberries, and topped with club soda.

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

Izziban – All you can eat Yakiniku / Korean Barbecue

Orlando

Ricky Ly

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Feb 17, 2014

3

Izziban – All you can eat Yakiniku / Korean Barbecue

I’ve dined at Izziban before, and loved their creative take on sushi rolls. Recently, they underwent quite a renovation, focusing this time more on Korean-style “yakiniku” barbecue in addition to their repertoire of Japanese sushi rolls. At least 10 new tables are fully equipped with Korean barbecue grills and vents, glowing neon red from the heat.

I’ve been to Korean all you can eat barbecues before in other areas of the US – Picnic Garden in Flushing, New York and Cho Won Buffet in Atlanta, Georgia are particular standouts. The key thing to note with all you can eat Korean establishments, as with most places that have an “all you can eat” concept, is that the quality is markedly different, some say lower in terms of the flavoring and seasoning. This is no different at Izziban from my recent visit.

For $24.99, diners can feast on an all you can eat Yakiniku (grilled beef) buffet at Izziban. This, surprisingly and pleasantly, includes a list of appetizers and sushi rolls. In a region where most Korean restaurants charge $16 and up just for a plate of kalbi short ribs or bulgogi beef, this is an extremely good deal, even if the meat is not seasoned very well.

To avoid “sharing”, all diners at the table are required to choose the all you can eat meal if there is at least one person who wants it. Though it’s not very pro-diner, especially for those of the party who are vegetarian or do not want the all you can eat option, I can understand where it’s a very business minded decision to cut costs.

Diners can choose endless amounts of edamame, seaweed salad, ginger salad, fried spring rolls, crab rangoon, miso soup, and clear soup as appetizers. Traditionally, Korean barbecue would have a list of “banchan” side dishes like pickled kimchi (which they do have here but not on the menu), little anchovies, and all sorts of other pickled veggies, but this is not the case here with these side choices. I suppose it is called a yakiniku buffet after all and not a “korean” buffet, taking more towards its Japanese influences.

I guess it’s not something I can complain about when they have a nice selection of sushi rolls to choose for, also unlimited with the all you can eat option, including California roll, Golden California Roll, Spicy Tuna Roll, Philly Roll, Veggie Roll, Crunchy Shrimp Roll, Spicy Crab roll, Spicy Salmon Roll, Las Vegas Roll, and Crab rolls.

On to the the meat of things, the main entree items include plates of short ribs, rib eye steak, marbleized beef brisket slices, beef tongue, marinated short ribs, marinated spicy chicken, and marinated sirloin. Once you get the plates of meat, you can start adding them in to the hot plates in the center of the tables and start grilling.

My favorites were the beef brisket slices and the crispy, tender slices of beef tongue. My main complaint about the meat would be that it is not seasoned at all. Luckily they give some barbecue, spicy pepper sauce and sesame oil when asked to spice up the meats, otherwise you are on your own. I think I might bring my own kalbi marinade next time for more flavor.

But for $24.99, endless grilled meat, sushi rolls, and apps, it’s pretty much unbeatable in Orlando. There is also an option to add seafood, including lobster tail ($15), 5 pieces of shrimp for $5, and 6 pieces of scallop for $12 if you so desired. I will probably return again with friends to Izziban for special occasions or if I am in the mood for a lot of meat.

To view the full menu, visit: http://www.izzibansushi.com/wp-content/uploads/2013/12/Izziban-Sushi-Main-Menu.pdf

Sci-fi futuristic looking ventilation pipes and neon blues and reds in the new decor for Izziban.

They have huge beer towers for sale, too.

I would skip the crab rangoons as they were a bit underwhelming. Save that tummy space for the meats and sushi rolls!

Cooking brightly on the grills

Notice the heated plate at the center for grilling the meats.

Slices of fatty beef brisket

Slices of beef tongue

My favorite cuts included the kalbi marinated beef short ribs and the spicy chicken bulgogi.

Sushi selection from the all you can eat menu

Happy Hour at Ruth’s Chris Steakhouse

Ricky Ly

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Feb 13, 2014

0

For those not willing to shell out $100s of dollars every night of the week, steak lovers with a budget can rejoice with a more cost efficient (read cheap) option.

Ruth’s Chris Steakhouse offers a very reasonably priced happy hour with appetizers and drinks for $7 till 6:30PM, Mondays thru Fridays

Drinks
Classic Cosmo
Pomegranate Martini
Ruth’s Manhattan
Moscow Mule
Rocks Rita
select wine & beer

Appetizers/Dishes
USDA Prime Burger with Fries
Honey Soy Marinated Tenderloin Skewer Salad
Crab BLT with Zucchini Fries
Spruce PointTM Smoked Salmon, lemon creme fraiche, capers, herbed flatbread crisps
Steak Sandwich with Fries, sliced filet prepared with bearnaise sauce
Seared Ahi Tuna
Spicy Lobster, lightly fried and tossed in a cream sauce

Rocks Rita

Steak Sandwich with Fries, sliced filet prepared with bearnaise sauce

USDA Prime Burger with Fries

Honey Soy Marinated Tenderloin Skewer Sala

Seared Ahi Tuna

The Coop: A Southern Affair by Chef John Rivers – A Preview

Ricky Ly

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Feb 13, 2014

8

The Coop: A Southern Affair by Chef John Rivers – A Preview

Update: Saturday April 19, 2014 –

The Coop has officially opened! Here are a few shots from our recent visit on a Saturday afternoon. The line, of course, was out the door…

The hours are:

Monday – Friday
11-2 and 5-9

Saturday
11-9

Sunday – Closed

The phone number is: 1-407-THE-COOP ((407) 843-2667) – They are not taking to -go orders yet, so you’ll have to wait in line for now!

Interior of The Coop - mismatched chairs and tables, family settings... — Interior of The Coop – mismatched chairs and tables, family settings…

Counter service - reminded me of Boston Market a little bit... — Counter service – reminded me of Boston Market a little bit…

I think it would help to label the dishes

Fried Chicken with Cinnamon bread pudding and mac-n-cheese sides at The Coop - the chicken was a bit too peppery today — Fried Chicken with Cinnamon bread pudding and mac-n-cheese sides at The Coop.

My friend's Fried Green Tomatoes and Mac-N-Cheese — My friend’s Fried Green Tomatoes and Mac-N-Cheese

Chicken n Waffles and watermelon from The Coop

Overall impressions on first visit, definitely worth a try, despite some missteps. The assembly line nature at the counter could be improved to enhance overall experience – it all seemed a bit rushed once getting to the front. The fried chicken was a bit too dry and there seemed to be a bit of a heavy hand with the black pepper today. The mac and cheese was fabulous, though, as was the shrimp and grits with tasso ham. I am sure they will figure out all the kinks and have a lot of success in the coming days, though.

The menu

—————————————–
Original Date posted – February 13, 2014

For the past year or so, Chef John Rivers of 4 Rivers Smokehouse has been quietly tilling away at the kitchen in search of the perfect recipe for fried chicken, quietly testing his recipes and hatching ideas in creating a new refined Southern menu for The Coop (http://asouthernaffair.com/), and the results are astounding.

To say my mind was blown when tasting some of the dishes at a recent preview of the menu is an understatement. The chicken and biscuit, for example, may sound innocuous at first, but the fried chicken, made with dark thigh meat instead of white breast meat – which tends to be dry, was tender and juicy while the biscuit itself was a little sweet and fluffy and together with the bourbon maple syrup – it was divine. I do reckon that bourbon maple syrup that they’ve come up with is going to be a favorite in any Southern kitchen for years to come.

Chicken and biscuits made with juicy fried dark chicken thigh meat

John Rivers wants The Coop to be a place known for its refined, not “gourmet”, Southern comfort food, something that you’d feel welcome to eating at home on your porch on a weekend Florida afternoon, with dishes like the low country shrimp and grits, made with savory, flavorful grits cooked in a chicken/shrimp broth and tender sausage and tasso ham made from a home recipe. The menu has hints of both New Orleans Cajun cuisine and Carolinas low country southern food from the shrimp po boy sandwiches to the Charleston Shrimp Perloo, a dirty rice dish that’s a cousin of the jambalaya and more distantly the Spanish paella. The Coop is much more than about just fried chicken.

No wonder Visit Orlando – the official Tourism Bureau for Central Florida – among its list of “Top 10 Reasons for Visiting Orlando in 2014” included The Coop, the only local restaurant among a sea of theme park attractions and developments. Get ready for a very delightful March when The Coop opens its doors in Winter Park for the first time – it will be a year for fried chicken all around. The phone number is 407-The-COOP and the address is 610 West Morse Boulevard, Winter Park, FL 32789 – I suggest you bookmark it in your GPS/Google Maps now. The COOP will be open Monday through Saturday for lunch and dinner from 11 a.m. to 9 p.m., and will be closed on Sundays. For more information, visit www.asouthernaffair.com.

Chef John Rivers presenting the Coop's Chicken and Waffles — Chef John Rivers presenting the Coop’s Chicken and Waffles

Chicken and Waffles with Bourbon Maple syrup at The Coop

Shrimp Po Boy, influenced by New Orleans cajun cuisine

Charleston Shrimp Perloo - a rice dish from the Carolinas — Charleston Shrimp Perloo – a rice dish from the Carolinas

The Coop's Deviled Eggs — The Coop’s Deviled Eggs

Broccoli salad with cranberries, pine nuts, red onion

Low Country Shrimp and Grits with house made Tasso ham and sausage

Mac and 3 Cheeses - Gruyere, Parmesan, and Cheddar cheese — Mac and 3 Cheeses – Gruyere, Parmesan, and Cheddar cheese

Creamed corn fixin' — Creamed corn fixin’

Cornbread - really good - fluffy, light, sweet, some flakes of corn detected — Cornbread – really good – fluffy, light, sweet, some flakes of corn detected

Chicken Pot pie, so cute so little, so delicious

Whoopie Pies - red velvet cake, peanut butter, and more — Whoopie Pies – red velvet cake, peanut butter, and more

Orlando Downtown Food and Wine Fest 2014 – Plus GIVEAWAY!

Events

Ricky Ly

-

Feb 11, 2014

27

Downtown Food & Wine Fest Pairs Culinary Treats With Live Entertainment February 22 and 23, 2014

Produced by MIX 105.1, 1059 SUNNY FM, and 102 JAMZ in partnership with the Florida Restaurant & Lodging Association

ORLANDO, Fla. (January 27, 2014) – The tradition continues as more than 20,000 foodies and wine lovers experience unique local cuisine paired with wines from around the globe at the sixth annual Downtown Food & Wine Fest Saturday, February 22 and Sunday, February 23, 2014.

Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouthwatering dishes from 40 of Orlando’s premier restaurants, domestic and international wines, and live entertainment.

Live Entertainment*
* Appearances and entertainment subject to change without notice.
Performance times to be posted on www.DowntownFoodandWineFest.com.

Saturday, February 22 (noon to 9 p.m.)
Matt Nathanson – 7:35 p.m.
Orange Avenue – 12:45 p.m.

Simulcast with MIX 105.1’s Scott McKenzie – 2:30 p.m.
Matt Shenk – 4:15 p.m.
The Mud Flappers – 6:30 p.m.
Sunday, February 23 (noon to 7 p.m.)
Three Dog Night – 5:30 p.m.

Dominic Gardious – 12:15 p.m.
Derek & the Slammers – 2 p.m.
Selwyn Birchwood – 3:45 p.m.

Tickets: Admission is $15 per person, per day with advance online purchase. Admission at the door is $20 per person, per day. Admission for children under age 12 is free.

For all-weekend Fest fans, a new, two-day ticket is available for $20 per person with advance online purchase.

Food and beverage tickets are available at the Fest for $2 each; food and beverage offerings range from one to four tickets.

The Fest is presented and produced by CBS RADIO Orlando, led by Orlando favorites MIX 105.1, 1059 SUNNY FM, and 102 JAMZ in partnership with the Florida Restaurant & Lodging Association. Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouth-watering dishes from 40 of Orlando’s premier restaurants, domestic and international wines, and live entertainment.

A portion of the proceeds benefit the FRLA Educational Foundation and Children’s Home Society of Florida.

New for 2014

The Ultimate Fest Experience
The Ultimate Fest Experience ticket is $100 per person, per day and includes parking, $40 in food and beverage tickets, access to the private Cadillac pavilion with crudités and premium wine selections, a commemorative wine glass, and additional Fest perks and privileges. A limited number of VIP tickets are available with advance online purchase.

Wine Tasters Club
A limited number of Wine Tasters Club passes will be available for purchase for $15 per person at the Fest. Club members will enjoy up to five 2 oz. pours of their choice throughout the Fest and a souvenir lanyard.

VIP Bottle Service at The Liquid Lounge
VIP Bottle Service at The Liquid Lounge hosted by Team Market Group will be the place to remix, relax, and refresh during the Fest on Broadway Street. Featuring beer, wine, and specialty drinks for purchase, guests will meet and mingle with 102 JAMZ Freaken Weekend On-air Mixers in a sleek and swanky atmosphere to enjoy remixes of today’s hottest hit music while relaxing in a South Beach-style setting.

Forty top restaurants are scheduled to present culinary tastings including the return of the 2013 Foodie Award winners as honored by a panel of Orlando elected officials, food writers and reporters, and celebrity chefs.

Foodie Award (based on one food item for taste, unique flavor and culinary excellence) Dexter’s of Thornton Park – Crown Royal Maple Bacon Skewer

Best Overall Menu (based on overall menu creativity, depth of offerings, and quality) Hawkers Asian Street Fare

Best of Show (based on fun factor, overall energy, and crowd vibe)
Siro at Orlando World Center Marriott

Best of the Fest (Patrons got into the act, texting in their votes for their overall favorite restaurant)
The Pub

Stay Connected
For more information on the Downtown Food & Wine Fest:
? Visit www.DowntownFoodAndWineFest.com
? Like Downtown Food & Wine Fest on Facebook
? Follow @DTFoodWineFest on Twitter
? Call the events hotline at 407-919-1048 or
eMail DowntownFoodandWineFest@cbsradio.com

About CBS RADIO
CBS RADIO is one of the largest major-market broadcast media operators in the United States and the undisputed leader in news and sports radio. Producing original audio and video content, live events and exclusive programming broadcast via on-air, online and mobile platforms, CBS RADIO reaches more than 72 million consumers nationwide each week. As a part of CBS Corporation, the division owns and operates 126 radio stations in 27 markets – including the top 10 as ranked by Nielsen Audio – as well as an extensive array of digital assets. CBS RADIO distributes its programming via AM, FM and HD Radio stations, Radio.com and CBS Local Digital Media apps, making engaging with audiences easier than ever before. For more information, please visit www.cbsradio.com.

About Florida Restaurant & Lodging Association
The Florida Restaurant & Lodging Association is among the most influential trade associations in Florida. The association was established in 1946 to represent the restaurant industry. Since that time, the scope of FRLA’s representation has expanded to include the entire hospitality industry including lodging establishments, restaurants and thousands of suppliers to the industry. The association counts among its members some of the largest businesses in each of these categories. The mission of FRLA is to Protect, Educate, and Promote the hospitality industry. The power and influence of FRLA is indisputable with a legislative track record to back it up. Led by CEO Carol Dover and an active Board of Directors, FRLA has been effective in influencing legislation that has saved the industry $1.2 billion in taxes and fees over the past 10 years. For more information, go to www.FRLA.org.

Win 2 Tickets to the Downtown Food and Wine Fest 2014 – GIVEAWAY CONTEST

DEADLINE: FRIDAY FEBRUARY 14TH, 2014 AT 12PM
HOW TO ENTER –

ANSWER THE QUESTION BELOW IN THE COMMENTS SECTION –
1. What is your favorite restaurant in all of Orlando and why?

Top Local Chefs Support Ronald McDonald House Charities® of Central Florida at Unique Fundraising Event

Events

Ricky Ly

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Feb 11, 2014

0

Top Local Chefs Support Ronald McDonald House Charities® of Central Florida at Unique Fundraising Event

Chef Julie Petrakis – The Ravenous Pig – Carmel Apple Bread Pudding, Oatmeal Raisin Streusel, Vanilla Ice Cream

On Saturday, March 1, some of the area’s finest chefs will showcase their creativity for a good cause at Ronald McDonald House Charities® of Central Florida’s Appetite for the Arches fundraising event. This is a chef’s event with a twist— one that has a little something to do with the Golden Arches. Ronald McDonald House Charities of Central Florida finds, creates and supports programs that directly improve the health and well-being of children and families with their cornerstone program, the Ronald McDonald House, which provides a home away from home that offers comfort and care to families with children receiving treatment at local hospitals and medical facilities in Orlando.

There are two Ronald McDonald House locations in Orlando – one on the campus of Florida Hospital for Children at the corner of Princeton and Alden Road and the other on the campus of Arnold Palmer Medical Center on Kuhl Avenue. While there is no charge for our services, donations are greatly appreciated to ensure these services continue to be available for future guests. No family is ever turned away due to their inability to contribute, and the houses serve approximately 1,800 families each year.

Chef Kathleen Blake - The Rusty Spoon - Charmoula Chicken, Salt and Vinegar Potatoe Crisp, Pickled Red Onions — Chef Kathleen Blake – The Rusty Spoon – Charmoula Chicken, Salt and Vinegar Potatoe Crisp, Pickled Red Onions using McDonald’s Chicken breasts, hash browns, and red onions

Check out the video on WKMG of Chef Julie Petrakis and her dishes for the event:
http://www.clickorlando.com/local-chefs-cook-for-charity/-/1637238/24030870/-/84h0ljz/-/index.html?showAds=0

Participating chefs will use McDonald’s® ingredients to create signature dishes for guests to sample as they mix and mingle at this free-flowing event.

This free-flowing event is from 7:00-10:00 p.m at the Orlando World Center Marriott. In addition to wonderful food, guests will enjoy:

-Great drinks
-Lively music
-Unique silent and live auction items
-An opportunity to mix and mingle with friends

A Deconstructed BLT and Caramel Apple Bread Pudding created with McDonald’s® ingredients by James and Julie Petrakis of The Ravenous Pig and Cask & Larder.

Participating restaurants include:

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

Chef Kevin Fonzo – K Restaurant – Chipotle BBQ Beef Enchilada, Carmelized Onions, Southwestern Veggie Salad using McDonald’s Steak, tortillas, iceberg lettuce, southwest veggies, cherry tomatoes, white onions, cheese, and chipotle sauce

Julie Petrakis, who owns The Ravenous Pig and Cask & Larder with her husband James, has been on the planning committee for the event and rallied some of her friends to join her. “As chefs, we provide unique experiences and delicious meals for thousands of people every year. At this event, we can provide comfort food like no other — by helping Ronald McDonald House keep families together when they need it most.”

Chef James Petrakis – Cask & Larder – Brandade Fritter, Smoke Tomato Bolognese

For additional information about Appetite for the Arches, please visit www.ronaldmcdonaldhouseorlando.org/events.

About Ronald McDonald House Charities of Central Florida: Ronald McDonald House Charities of Central Florida finds, creates and supports programs that directly improve the health and well-being of children and families. The cornerstone program, the Ronald McDonald House®, provides a home away from home that offers comfort and care to families with children receiving treatment at local hospitals and medical facilities in Orlando. The two Ronald McDonald Houses in Orlando serve over 1,800 families each year.

TastyChomps.com’s 28 Most Romantic Restaurants in Orlando 2014

Ricky Ly

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Feb 6, 2014

2

TastyChomps.com’s 28 Most Romantic Restaurants in Orlando 2014

Love and romance is in the air!

Orlando recently made Amazon.com’s List of Most Romantic Cities in America and this is no small wonder.

Orlando is filled with hidden gems and opportunities for romance, waiting to be found by those hopeless dreamers out there. Some friends say they like a place with a great view, that transports you to another place, others want a place full of intimacy, or pampering service, but above all else, there must be great, luscious food.

This year, Valentine’s Day may be especially busy as it falls on a Friday night – so make sure to book your reservations early!

For those interested, please do visit Mr. Scott Joseph’s online poll for Most Romantic Restaurant.

If you have any suggestions to add, please leave a comment below!

So here is TastyChomps.com’s list of

TastyChomps.com’s
28 of the Most
Romantic Restaurants of Orlando 2014

Victoria & Albert’s at Disney’s Grand Floridian Resort

4401 Grand Floridian Way, Lake Buena Vista, FL 32830
Website: http://www.victoria-alberts.com/index.html – Phone (407) 939-3862
Cuisine: American, Local

Bull & Bear Steakhouse at the Waldorf Astoria Orlando

14200 Bonnet Creek Resort Lane, Orlando, FL 32821
Website: http://www.bullandbearorlando.com/ – (407) 597-5500
Cuisine: Steak, American, Seafood
Links: TastyChomps at the Bull and Bear

California Grill at Disney’s Contemporary Resort

4600 North World Drive, Lake Buena Vista, FL 32830
Website: http://disneyworld.disney.go.com/dining/california-grill/ – (407) 824-1576
Cuisine: Sushi, American
Link: TastyChomps at The California Grill

The Venetian Room

8101 World Center Drive, Orlando, FL 32821
Website: http://www.thevenetianroom.com/ – (407) 238-8060
Cuisine: Continental European
Link: TastyChomps at The Venetian Room

Luma on Park

290 Park Avenue South, Winter Park, FL 32789
Website: http://www.lumaonpark.com/ – (407) 599-4111
Cuisine: Local, Seafood, American
Links: TastyChomps at Luma for Lunch, Interview with Chef Brandon McGlamery, and September Orlando Magical Dining Month

The Ravenous Pig

1234 North Orange Avenue, Winter Park, FL 32789
Website: http://www.theravenouspig.com/ – (407) 628-2333
Cuisine: Local, Gastropub, American
Link: TastyChomps at The Ravenous Pig

Le Coq Au Vin

4800 South Orange Avenue, Orlando, FL 32806
Website: http://www.lecoqauvinrestaurant.com/ – (407) 851-6980
Cuisine: French

Cress Restaurant

103 West Indiana Avenue, DeLand, FL 32720
Website: http://www.cressrestaurant.com/ – (386) 734-3740
Cuisine: Local, Southern, Indian

Antonio’s La Fiamma Ristorante

611 South Orlando Avenue, Maitland, FL 32751
Website: http://www.antoniosonline.com/ – (407) 645-1035
Cuisine: Italian

K Restaurant & Wine Bar

1710 Edgewater Drive, Orlando, FL 32804
Website: http://www.krestaurant.net/ – (407) 872-2332
Cuisine: Local, American, Italian

Christner’s Prime Steak & Lobster

729 Lee Road, Orlando, FL 32810
Website: http://www.christnersprimesteakandlobster.com/ – (407) 645-4443
Cuisine: Steakhouse

Flying Fish Café at Disney’s BoardWalk

2101 Epcot Resorts Boulevard, Lake Buena Vista, FL 32830
Website: https://disneyworld.disney.go.com/dining/boardwalk/flying-fish-cafe/ – (407) 939-2359
Cuisine: Seafood, Local, American
Links: Tasty Chomps at Flying Fish Cafe for Winemaker’s Dinner series

Sushi Pop Seafood and Chops

310 West Mitchell Hammock Road, Oviedo, FL 32765
Website: http://www.sushipoprestaurant.com/ – (407) 542-5975
Cuisine: Japanese, Sushi, Asian
Link: TastyChomps at Sushi Pop

Kres Chophouse

17 West Church Street, Orlando, FL 32801
Website: http://www.kresrestaurant.com/ – (407) 447-7950
Cuisine: Steakhouse
Link: TastyChomps at Kres Chophouse

Enzo’s on the Lake

1130 South US Highway 17-92, Longwood, FL 32750
Website: http://www.enzos.com/ – (407) 834-9872
Cuisine: Italian

Chatham’s Place Restaurant

7575 Doctor Phillips Boulevard, Orlando, FL 32819
Website: http://www.chathamsplace.com/ – (407) 345-2992
Cuisine: Continental European

The Tasting Room at The Chef’s Table

99 West Plant Street, Winter Garden, FL 34787
Website: http://www.chefstableattheedgewater.com/tastingroom.html – (407) 230-4837
Cuisine: Local, American, Tapas

Cevíche Tapas Bar & Restaurant

125 West Church Street, Orlando, FL
Website: http://www.ceviche.com/ – (321) 281-8140
Cuisine: Spanish, Tapas

Paris Bistro

216 Park Avenue North, Winter Park, FL 32789
Website: http://www.parisbistroparkavenue.com/ – (407) 671-4424
Cuisine: French

Norman’s at The Ritz-Carlton

4012 Central Florida Parkway, Orlando, FL 32837
Website: http://www.normans.com/ – (407) 393-4333
Cuisine: American, Local, Fusion Latin

Hillstone

215 South Orlando Avenue, Winter Park, FL 32789
Website: http://www.hillstone.com/hillstone/ – (407) 740-4005
Cuisine: American
Link: TastyChomps at Hillstone’s

The Boheme at Grand Bohemian Hotel Orlando

325 South Orange Avenue, Orlando, FL 32801
Website: http://www.theboheme.com/ – (407) 313-9000
Cuisine: American, European
Link: TastyChomps at The Boheme for The Art of Valentine’s

White Wolf Café

1829 North Orange Avenue, Orlando, FL 32804
Website: http://www.whitewolfcafe.com/ – (407) 895-9911
Cuisine: American

Dragonfly Robata Grill & Sushi

7972 Via Dellagio Way, Orlando, FL 32819
Website: http://www.dragonflyorlando.com/ – (407) 370-3359
Cuisine: Japanese, Sushi
Links: TastyChomps at Dragonfly and Happy Hour

Seasons 52 Fresh Grill

7700 West Sand Lake Road, Orlando, FL 32819
Website: http://www.seasons52.com/ – (407) 354-5212
Cuisine: Local, American

Eddie V’s Prime Seafood

7488 West Sand Lake Road, Orlando, FL 32819
Website: http://eddiev.com – (407) 355-3011
Cuisine: Seafood, Steakhouse
Link: TastyChomps at Eddie V’s

Texas de Brazil

5259 International Drive, Orlando, FL 32819
Website: http://www.texasdebrazil.com/ – (407) 355-0355
Cuisine: Brazilian, Steakhouse, Buffet
Link: TastyChomps at Texas De Brazil

Roy’s Hawaiian Fusion

7760 West Sand Lake Road, Orlando, FL 32819
Website: http://www.roysrestaurant.com/ – (407) 352-4844
Cuisine: Hawaiian, Asian, Fusion

Are we missing any of your favorite romantic restaurants in Orlando? Comment below and we’ll take a look!

Txokos Basque Kitchen – A Spanish Wine Experience with Pintxos

Ricky Ly

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Feb 3, 2014

0

Txokos Basque Kitchen – A Spanish Wine Experience with Pintxos

Food and wine lovers rejoiced this past Friday, January 31^st when Txokos Basque Kitchen held their Spanish Wine Experience event at the East End Market. No, it was not inside the restaurant itself (only a few more weeks to completion by the looks of things), but instead was hosted upstairs at the East End’s Apex event space.

Revelers tasted over 50 wines from Spain’s most popular regions such as: Rioja, Ribera de Duero, Txakoli, Rias Baixas and more (see below for the complete list, all available for sale through Winter Park’s Wine on the Way now).

Txokos Basque Kitchen Owners, Chef Henry & Michele Salgado also own the popular Spanish River Grill Bistro Latino in New Smyrna Beach. Chef Henry is a James Beard Award Semi-finalist & will be cooking at the upcoming James Beard Benefit Dinner at the Alfond Inn.

Chef Henry & Michele Salgado featured an impressive list of Tapas and Pintxos (peen-chos) from the Basque region of Northern Spain along with a Jamon carving station, all soon to be part of the new menu at Txokos when they open up, possibly as part of a happy hour concept as well. Pintxos, of course, are little bite sized dishes skewered on a stick, similar to a kebab.

Inside the Apex’s open kitchen, the husband and wife team joined by their assistants, deftly put together their pintxos and tapas (from fig and cheese to salmon tartare and my favorite, the pulpo octopus with cheese), under some pressure from onlookers, while guests traveled from table to table sampling the many wines available. Great wines and great food with friends gathered around their glasses and plates with good conversations throughout the evening.

I can’t wait for this to be a regular occurrence when Txokos finally opens in a few weeks.

Note: The letter X is pronounched like the “ch” in Basque. so think of pronouncing “Tchokos” when seeing “Txokos”, “pinchos” when seeing “pintxos”…

The Owners, Chef Henry and Michelle Salgado

Tortilla Espanola or the Spanish Omelette, a favorite tapas of the region

Peter Lee, La Brexta Seafood and Spanish Provisions downstairs at East End with the jamon serrano, dry aged 15months, available at La Brexta along with iberico ham

Jamon Serrano, at La Brexta, aged 15 months

Steak and cheese pintxos

Krystle Nguyen with Kendra Lott and Emily Ellyn

La Brexta Seafood and Spanish Provisions at East End Market

Menu at La Brexta Seafood and Spanish Provisions at East End Market

C&B – Alconde Vineyards

Ribera del Duero “TORRE PINGON”
2012 Torre Pingon Verdejo
Ribera del Duero “ARDAL”
Ardal Tradicion
Spain Navarra “BODEGA ALCONDE”
2006 Alconde Seleccion Garnacha
2012 Rosado Fresco
2012 Blanco Fresco
Vina Sardasol Crianza

Premier
2012 Marques de Caceres Verdejo
2011 Telmo Rodriguez Gabo do Xil
2011 Telmo Rodriguez Dehesa Gago
2009 Artadi Vins de Gain

Augustan
2011 Raventos L’Hereu
2012 Raventos Silencis
2010 La Cartuja Priorat
2012 Berroja Berroia Txakoli

Noble
2012 Lolo Albarino
2012 Palos verdejo
Paco Grenache tempranillo
2009 Las Hermanas
2011 Pieza el Coll

Stacole
2012 Rafaele Palacios “Louro do Bolo”, Godello, Valdeorras
2012 Nisia, Verdejo, Rueda (Stacole)
2010 Vetus “Flor de Vetus”, Tinta de Toro, Toro (Stacole)
2011 Volver, Tempranillo, Castilla- La Mancha (Stacole)
2012 Botani Muscat
NV Alvear Fino Montilla
2008 Sierra Cantabria “Unica” Reserva, Rioja
1994 Lopez de Heredia Gran Reserva 94
NV Dibon Cava, Penedes
2009 Mustiguillo Mestis Valencia

Opici
2006 Valensico Reserva, Tempranillo, Rioja
2011 Vespers, garnacha-samso, Monsant
2009 Dinastia Vivanco Coleccion, Maturana, Rioja
2011 K5 Txakoli Txakoli
2009 Peza do Rei, Mencia, Riberia Sacra
2011 Vina Gormaz, Tempranillo, Ribera del Duero
2010 Tinto Pesquera, Tempranillo, Ribera del Duero
2001 Condado de Haza Alenza, Gran Reserva, Ribera del Duero
2012 Flor del Paramo Rosado, Prieto Picudo, Tierra de Leon
2006 Dehesa La Granga, Tempranillo, Castilla y Leon
NV Mont Marcal Rosado Brut Reserva, Penedes

Askari OH
Hacienda Lopez de Haro Rosado Rioja 2011
Proyecto Garnacha de España “Salvaje del Moncayo” Ribera de Queiles 2011
Bodegas Matsu “El Picaro” Toro 2012
Hacienda Lopez de Haro Reserva Rioja 2005 92pts Parker
De Bardos “Suprema” Ribera del Duero 2005
Bodegas Matsu “El Viejo” Toro 2009 92pts Guia Piñan

Vinecraft
2009 Caraballo, Listan Blanco, La Palma
2011 Los Bermejos Rosado, Listan Negro, Lanzarote
2010 Tierres de Aponte Tinto, Vijariego Tinto-Ruby Cabernet, Tenerife

RNDC
2012 Marques de Vizhoja, Chardonnay-Albarino, Rias Baixas
2009 Torres “Celeste”, Crianza, Ribera del Duero
Clos de Mas Priorat
2006 Bodegas Roda II, Rioja

TransAtlantic
2004 La Rioja Alta Vina Ardanza
2006 Vina Herminia Reserva, ,Rioja
El Coto Crianza Rioja
2012 Santo Cristo, Garnacha, Campo de Borja
2008 Reserva de Familia Juve y Camps

Global
Lacrimus 5 2011, Rioja
Capitulo 8 2011 Garnacha, Castilla La Mancha
Iriensis 2011 Albarino, Rias Baixas
Alvarez de Toledo 2010 Godello, Bierzo
Clos de Tafall 2012 Red, Priorat
2001 Rioja Urbina Reserva, Rioja

Wines are all available for sale through Winter Park’s Wine on the Way

Christner’s Prime Steak and Lobster’s Family Beef Wellington Recipe

Recipes

Ricky Ly

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Jan 29, 2014

1

Christner’s Prime Steak and Lobster’s Family Beef Wellington Recipe

January is National Steak Month and in a country where the average American consumes 270 lbs. of meat per year, it’s easy to celebrate this cause.

Alice Christner and the team at Christner’s Prime Steak & Lobster (formerly Del Frisco’s) has provided us some tips on grilling steak as well as their family recipe for their savory, delicious beef wellington.

The 20-year-old community staple (located at 729 Lee Rd, Orlando, FL 32810 – ph. 407- 645-4443) specializes in all things meat, particularly prime cuts, and has much knowledge to offer –

Tips for grilling:

· Start with your preferred cut of beef– a local butcher, such as The Meat House, can help you decide
· Check for marbling–plenty of intramuscular fat is good thing, as it enhances the flavor
· Buy a thick steak (at least 1 1/2 to 2 inches)
· Season in advance, if you have the time; You can season days before cooking, but should season at least 40 minutes prior to cooking
– We suggest keeping it simple with salt and pepper, and be sure to use a tenderizer, if you have one handy. A quality cut of steak doesn’t need much seasoning
· Use hardwood coal, but briquettes will work just fine
· Cook your meat gently, then sear at the end
· Use a thermometer if you have one to check the temperature; this will help you know when the meat is ready to eat
· Let your meat rest (your meat should rest for about 1/3 of the time it took to cook in order to prevent excess moisture loss)

Christner Family Signature Beef Wellington, Serves: 1

Ingredients

• 8-10 Oz. Filet mignon steak
• Kosher salt and fresh-ground black pepper, to taste
• 1 Cup Plain bread crumbs
• 7 Oz. Phyllo dough or puffed pastry (needs 3 hours to defrost in refrigerator if using frozen)
• 1 Tbsp. Butter
• 10 Oz. Button mushrooms, sliced
• ¼ Clove of Garlic, chopped
• 2 ½ Tbsp. White wine

Instructions

• Preheat oven to 350 degrees Fahrenheit
• Season the filet generously with salt and pepper
• Heat a tablespoon or two of butter in a large pan on high heat
• Sear the filet in the pan on both sides until well browned
• Remove the filet from the pan and roll in plain bread crumbs
• In a separate pan, sauté the mushrooms, white wine and garlic, which will top the filet
• Portion the amount of phyllo dough or puff pastry to cover the filet, then lay it out and flatten
• Completely cover the filet in the phyllo dough or puff pastry, pouring the sautéed mushrooms on top before you seal the dough shut
• Pinch to seal dough
• Place covered filet in baking dish and in heated oven for 30 minutes on medium heat, or until golden brown outside

Ingredients for Gravy

• 2 Tbsp. Butter
• 1/2 Cup Mushrooms
• 1 Cup of Water
• 1 Tbsp. Beef bouillon cubes
• 2 Tsp. Corn starch

Instructions

• Sautee mushrooms in butter in a pan
• Add water, bouillon cubes and cornstarch to thicken the gravy
• Add salt and pepper to taste
• Pour gravy on top of cooked beef wellington and serve

Kres Chophouse – Downtown Orlando

Ricky Ly

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Jan 29, 2014

1

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.

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”.

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.

Kres Chophouse’ Atlantic Cobia

Banana Ice cream sundae dessert

In the realm of the senses at Sushi Pop – Oviedo

Ricky Ly

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Jan 27, 2014

1

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.

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.

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.

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.

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

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Jimmy Buffet’s Margaritaville Delivers a Refreshing New Menu

Krystle Nguyen

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Jan 20, 2014

1

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.

Colorful array of margaritas and boat drinks

Grilled Shrimp Skewer – Jerk-glazed shrimp dusted with sugared coconut served with pineapple

White Cheddar Cheese Curds – Served with LandShark Lager BBQ and marinara

Asiago Crab Dip – Lump crabmeat in a sharp asiago cheese cream served with grilled crostini

Braised Pork Carnitas {Beach Tacos} – Salsa verde, cilantro and queso fresco

Carne Asada Steak {Beach Tacos} – Pico de gallo, cheese and cilantro

“Drunken” Shrimp Skillet – Sautéed with tequila key lime butter, roasted garlic, onions and peppers, with a mini baguette for dipping

Crispy Coconut Shrimp – Jumbo shrimp crusted with coconut and fried. Served with horseradish-orange marmalade dipping sauce, french fries and cilantro lime coleslaw

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

Key West Fish Sandwich – Panko breaded Red Grouper golden-fried, topped with sliced tomato, cilantro lime coleslaw and jalapeño tartar sauce

Jimmy’s Jammin’ Jambalaya – Cajun rice loaded with shrimp chicken, and Andouille sausage simmered in spicy broth

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

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

Cala Bella at Rosen Shingle Creek

Ricky Ly

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Jan 14, 2014

2

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.

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.

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.

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.

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.

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.

TastyChomps’ Top 30 Meals and Eats of 2013

Best of

Ricky Ly

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Jan 12, 2014

5

TastyChomps’ Top 30 Meals and Eats of 2013

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

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

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

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

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

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

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

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

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

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

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

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

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

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

15. Sushi and sashimi at Sushi Tomi

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

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

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

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

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

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

San Francisco

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

26. Bacchanal Buffet at the MGM Grand Las Vegas

Tokyo, Japan

27. Little Lamb Mongolian Hotpot in Shinjuku

29. Tsukemen Ramen at Fu Unji Ramen in Shinjuku

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

Ricky Ly

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Jan 12, 2014

0

Hot Dog Heaven – Colonial Drive – Orlando

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.

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.

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.

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

Ricky Ly

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Jan 9, 2014

0

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!

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.

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.

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

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)

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!

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

Huevos Loco-Motion
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

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

Ricky Ly

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Jan 5, 2014

5

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.

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.

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.

Dungeness Crab at Crustacean

Garlic Noodles at Crustacean

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.

San Francisco’s Ferry Market building

Fisherman's Wharf in San Francisco bay — Fisherman’s Wharf in San Francisco bay

Mission District Food Tour

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.

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.

Chongqing Chicken Wings with fried beef tripe — Spicy Chongqing Chicken Wings with crispy fried beef tripe

Ma Po Tofu with braised shitake mushroom, sichuan pepper, scallions

Grandma's Spicy lamb dumplings — Grandma’s Spicy lamb dumplings

Tea Smoked Eel roll in rice noodle with braised pork

Salt Cod Fried Rice with mackeral confit, chinese sausage

General Tso's Veal Ribs — General Tso’s Veal Ribs

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.

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

La Taqueria

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.

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.

Frangipane Croissants at Tartine Bakery, San Francisco

North American Chowzter Awards 2013 in San Francisco

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.

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.

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

Tiffany Nguyen

-

Jan 2, 2014

0

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”.

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.

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

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

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

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

According to the Grand Bohemian staff, this wine “can’t compete with any other wine in the world.”
Cabernet Sauvignon (50%) and Merlot (50%)

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

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

Ricky Ly

-

Dec 28, 2013

0

Foodie Adventures in Miami, Ft Lauderdale – South Florida

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 – 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.

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

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.

Futomaki roll – this roll was a bit forgettable…

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.

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

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

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.

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.

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.

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.

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

Juices...juices.... juices — Juices…juices…. juices

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.

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.

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

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.

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

Photos from the engagement!

A Foodielicious Weekend at Hilton Orlando on International Drive

Orlando

Ricky Ly

-

Dec 22, 2013

0

A Foodielicious Weekend at Hilton Orlando on International Drive

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.

Hilton Orlando’s Executive Chef Louis Martorano

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:

Jumbo Lump Crab Cakes

Rabbit Rillettes
crispy country ham, sorghum mustard

Amuse bouche

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

Mac & Cheese – Flat Creek Lodge cheddar, candied bacon

Dessert plate

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.

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

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.

Candied chocolate bacon

Hilton Orlando

http://www.thehiltonorlando.com/

Address:

6001 Destination Parkway

Orlando, FL 32819

Phone:

Main Hotel

+1-407-313-4300

TASTYCHOMPSORLANDO FOOD BLOG

Tasty ChompsA Local's Culinary Guide

Win 2 Tickets to the Downtown Food and Wine Fest 2014 – GIVEAWAY CONTEST

TastyChomps.com’s 28 of the Most Romantic Restaurants of Orlando 2014

Victoria & Albert’s at Disney’s Grand Floridian Resort

Bull & Bear Steakhouse at the Waldorf Astoria Orlando

California Grill at Disney’s Contemporary Resort

The Venetian Room

Luma on Park

The Ravenous Pig

Le Coq Au Vin

Cress Restaurant

Antonio’s La Fiamma Ristorante

K Restaurant & Wine Bar

Christner’s Prime Steak & Lobster

Flying Fish Café at Disney’s BoardWalk

Sushi Pop Seafood and Chops

Kres Chophouse

Enzo’s on the Lake

Chatham’s Place Restaurant

The Tasting Room at The Chef’s Table

Cevíche Tapas Bar & Restaurant

Paris Bistro

Norman’s at The Ritz-Carlton

Hillstone

The Boheme at Grand Bohemian Hotel Orlando

White Wolf Café

Dragonfly Robata Grill & Sushi

Seasons 52 Fresh Grill

Eddie V’s Prime Seafood

Texas de Brazil

Roy’s Hawaiian Fusion

Are we missing any of your favorite romantic restaurants in Orlando? Comment below and we’ll take a look!

Tips for grilling:

Christner Family Signature Beef Wellington, Serves: 1

Ingredients

Instructions

Ingredients for Gravy

Instructions

Orlando

Miami

Atlanta

San Francisco

Las Vegas

Tokyo, Japan

BONUS!

‘Legends’

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

Chicken Caprese Roulade

Huevos Loco-Motion

Popcorn Shrimp with Chipotle Mayo

Asian Meatloaf with Wasabi Mashed Potatoes

Mission District Food Tour

Mission Chinese

El “Farolito”

La Taqueria

Tartine Bakery

North American Chowzter Awards 2013 in San Francisco

The Tipsy Texan @ Franklin Barbecue in Austin, Texas

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

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

Traditional Poutine @ Poutini’s House of Poutine

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

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

The Other Winners: Top Dishes 8-50

Top Blogger award

North America’s Foodiest City award

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