On Monday, June 30th, Orlando Weekly will be hosting Bite Night at the grand Orchid Garden at Church Street Station, from 7 – 11p.m., where attendees will taste cuisine from:
Cask & Larder
Sushi Pop
Santiago’s Bodega
The Smiling Bison
Whole Foods Market
The Rusty Spoon
Tako Cheena
K Restaurant
The Strand
Iza Tapas
Park Plaza Gardens
Sweet! By Miss Holly
Range – A Shared Kitchen
Txokos Basque
Featured Chefs:
Henry Salgado – Txokos Basque Kitchen
Kathleen Blake – The Rusty Spoon
Kevin Fonzo – K Restaurant
Hollis Wilder – Sweet! By Miss Holly
James and Julie Petrakis – Cask & Larder
Chau Trinh – Sushi Pop
The Whole Foods Market’s Chef Challenge:
Hollis Wilder, the three time winner of The Food Network’s Cupcakes Wars, will host a fun chef’s challenge – where Kathleen Blake (The Rusty Spoon), Kevin Fonzo (K Restaurant), James and Julie Petrakis (Cask & Larder) will compete. Our very own Ricky Ly of Tasty Chomps and Orlando Weekly’s Jessica Young – editor of Bite Magazine, will judge the competition.
Special Guests:
Daniel Dennis (A Mediocre Time with Tom and Dan Podcast)
Johnny Magic (XL 106.7)
Lauren Johnson (Good Day Orlando)
Beneficiary:
The silent auction and a portion of ticket sales will benefit Edible Schoolyard Orlando at Orlando Junior Academy. The mission of Edible Schoolyard Orlando, at Orlando Junior Academy, challenges the typical classroom setting by integrating math and science into the cultural appreciation of nutritious and delicious food while promoting local seed-to-table concepts to impact the health of today’s kids, for the rest of their lives.
Where to Purchase Tickets:
Buy your tickets here and visit Bite Night for more information.
Event Address: 122 W Church St, Orlando, Florida 32801
There are a lot of things going on in Thornton Park lately, especially with the recent closing of Hue and the upcoming grand opening of Soco Thornton Park in its place – Soco stands for “Southern Contemporary” Cuisine, not Southern Comfort for those fans of the whiskey liqueur.
In March, the Thornton Park Restaurant Group announced that Chef Greg Richie would be taking over as Executive Chef at Cityfish and will also be the executive chef for the upcoming Soco, drawing from his Southern upbringing and experiences, particularly from the Charleston area.
Chef Richie, who graduated with honors from the acclaimed Johnson and Wales University in Charleston, honed his seafood skills while cooking with James Beard Award winning Chef Roy Yamaguchi at the original Roy’s Restaurant in Hawaii, eventually serving as the first executive chef/partner for the opening of Roy’s in Orlando on Sand Lake Road.
He was later chosen by celebrity chef Emeril Lagasse to take over the kitchen at Tchoup Chop at the Royal Pacific Resort at Universal Orlando, where he quickly earned praise from critics and local fine food fans.
We were invited recently to check out the new Cityfish menu and left thoroughly impressed with Chef Richie’s new menu additions and changes.
A few interior renovations had occurred inside Cityfish, making it a little less industrial looking than before, with some painting and a nice checkered touch to the flooring, though mostly it looks the same. A gorgeous bar to the right, stairs that lead to…I’m not exactly sure where…to the back, and the kitchen can be seen towards the back as well.
We sit near the window to enjoy some street views and nice natural sunlighting.
First up, carefully sourced oysters of the day, fresh from around the United States, served with some house made sauces to accompany. They were refreshing and perfect for summer and as a charter member of SunshinePlate, a coalition of chefs and culinary industry professionals dedicated to food advocacy, Chef Richie is proud to point out their points of origin.
Carefully selected oysters from around the US – Photo by Krystle NguyenJalapeño Hushpuppies – Photo by Unique Michael – Typically served with the Alaskan crab legs, but served on the side today at request
One of my favorites of the new menu is the crispy shrimp toast, a dish where Chef Richie’s Asian influences shine with a sweet and sour house pepper jelly dipping sauce accompanying the shrimp toast. The dish is actually a Chinese dim sum dish, made from small triangles of bread, brushed with egg and coated with minced shrimp, then cooked by baking or deep frying. The dish, a product of Guangdong province near Hong Kong, may be one of the world’s first forms of “fusion” between Asian style minced shrimp combined with British style “toast”.
I also enjoyed Cityfish’s seafood gumbo, nice with a dark brown roux with some crab, shrimp, and fried okra.
Seafood Gumbo – Crab, Shrimp, Fried Okra – $7 – Photo by Krystle NguyenHouse Truffled Gouda Cheese ‘Potato Tots’ Basket – $8 – Photo by Krystle NguyenMaine Lobster Roll – Lightly Dressed with Herb Mayo, Buttered Roll – $22 – Photo by Krystle Nguyen – This was a meaty lobster roll made with an entire lobster stuffed all inside the buttered roll.Cityfish Executive Chef Greg Richie – Photo by Unique MichaelCornmeal Crisped Shrimp Po’ Boy – Lettuce, House Pickles, Kimchi Remoulade – $14 – Photo by Krystle NguyenPan – Fried Lump Crab Cakes – Kimchi Butter Sauce, Succotash, Lyonnaise Potatoes (a French dish of sliced pan-fried potatoes, sautéed in butter with parsley) – $25 – Photo by Krystle Nguyen
The lump crab cakes were fantastic as was the kimchi butter sauce, all went very well together. My only comment on this dish would be to mix the succotash in with the sauce some more to give it some more flavor and cook the potatoes just a little longer as it was a little underdone. Overall, I could have done without the succotash and potatoes and just enjoyed the crab cakes on their own with the kimchi butter sauce.
A Fabulous Dessert – Seasonal Fruit Crisp – Photo by Krystle Nguyen
Chef Richie, who also cooked multiple times at the prestigious Beard House in Manhattan, is doing a great job so far with the Cityfish menu renovations and I look forward to hearing about the upcoming improvements and changes as they continue to update seasonally. It would be nice to see some lower priced menu items on the list for those looking for more affordable, casual options at Cityfish.
Cityfish also recently launched a new Brunch menu, Saturdays and Sundays 11am – 3pm with the regular Cityfish menu also served during Brunch hours. For more information, visit them online at: http://www.cityfishorlando.com/
Cityfish
617 E. Central Blvd. Orlando, FL 32801
407.849.9779
This Saturday, June 21 at DOWNTOWN DISNEY from 5-10pm, the Cirque du Soleil courtyard on the West Side will be host to its first ever food truck rally in partnership with Mark Baratelli’s Food Truck Bazaar – including 14 food trucks, five of which are Disney food trucks.
There will be a DJ, beer and wine (from the Disney trucks) and free parking.
Mark told us recently about his partnership with Disney and the coming debut food truck event.
“My passion is to share things I think are awesome with others, whether it’s food from mobile vendors, lovely merchandise at my pop up shops, or news and events on my blog. It’s all about sharing for me. My partnership with Disney will be fun. I’ll be hosting their trucks in my events and they’ll be hosting my trucks in their events. It’s a win-win and an example of corporate and local food providers working together. Woot!”
“The food truck “movement” is a group of small businesses who prefer to be mobile rather than physically stagnant, and people seem to like what they’re selling. That’s not a movement. That’s just business. And just because it’s sold from a truck doesn’t mean it’s awesome. It takes an awesome product and owner, not just a truck. Believe me. After over three years of seeing the good, the bad and the ugly, it’s not about the truck.”
“Our scene is totally different than any city in the nation. If you can get on the Central Florida circuit, you have this huge opportunity to share with your brand with so many towns and people. Your distribution model is amazing. But it takes a level of quality that’s hard to quantify to be a part of it.”
The food trucks will include:
El Cactus Azul
Ellie Lou’s BBQ
La Empanada
Magic 4 ur Plate
Mayan Grill
Philly’s Best Cheesesteak
TJ’s Seafood Shack
Yum Yum
Disney’s World Showcase of Flavors
Disney’s Superstar Catering
Disney’s Namaste Cafe
Disney’s Fantasy Fare
Disney’s ESPN Wide World of Sports Truck
In 2009, TheDailyCity.com’s Mark Baratelli created Taco Truck Taste Test, a monthly food truck meet-up and TheDailyCity.com Mobile Art Show, a monthly art show in a moving van. In 2010, he wrote about Hell’s Kitchen Food Truck Bazaar and suggested someone bring the idea to Orlando. No one did. In January 2011, the owner of Red Eye BBQ food truck suggested we do an event like the ones in Miami: lots of people, lots of trucks. Mark did it March 29, 2011. Then later that year, he had the idea to take the event on the road.
Disney is undergoing a huge transformation for its Downtown Disney property, with new additions including a food truck park and a re-branding as “Disney Springs.”
“As a Disney fan, I like the new Co-Op shopping space, the new Starbucks (with the lovely hidden fireplace porch out back shhhhh!) and this upcoming truck lot idea. Based on the sketches I’ve seen on the theme park websites, the outdoor spaces being created for Disney Springs look to be sophisticated and thoughtful. I’m excited about that,” Mark told us.
Some of the new Disney food trucks include:
Superstar Catering, “Favorite of the Stars of Disney’s Hollywood Studios,” features delectable variations on hearty meatballs: a spinach and feta beef meatball sandwich; turkey sausage and golden raisin meatballs on polenta; and a lamb meatball flatbread with tzatziki. And meatball sliders for kids. The truck’s design is stainless steel with teal, tan and orange accents – think sleek, retro, 1930s Art Deco diner.
Namaste Café, “Tasty Explorations from Disney’s Animal Kingdom,” serves irresistible butter chicken, slow-cooked beef short ribs and tandoori spiced shrimp, all served with basmati rice, naan and pickled veggies. This is the most colorfully decorated truck of all, with art inspired by the colors and textures of Asia in Disney’s Animal Kingdom.
The bright-red Fantasy Fare truck, “Delightful Dishes from Disney’s Magic Kingdoms Around the World,” brings the legendary hand-dipped corn dogs of Disneyland Resort to the East Coast. Also a Croque Monsieur with housemade chips from Magic Kingdom Park and glass noodle salad with chicken and pickled veggies representing Hong Kong Disneyland. The truck is designed with down-home appeal and a nod to the past.
World Showcase of Flavors truck, “The Best of the Epcot International Food & Wine Festival,” offers fest favorites: lobster rolls, pierogies and kielbasa and grass-fed beef sliders. Vintage travel stickers decorate the big green truck.
Just south of Walt Disney World off of I-4, a visit to Omni Orlando Resort at Championsgate will transport you to a place where worries are far away. The recent addition of the “Ingredient of the Month” to their dining opportunities promoted by Omni’s Executive Chef Robert Ash will make you want to come visit the Omni soon, not to mention their 850-ft. lazy river, activity pool with slides and fountains, and a full course golfing experience.
Chef Robert Ash’s youthful looks belie his more than 20 years of experience, with a diverse background including training at L’Ecole Du Grand Chocolat in France and the International School of Confectionary Art in Maryland. His also served as Executive Chef of Milwaukee’s historic Preferred Hotel The Pfister, as well as Executive Chef/Director of Food and Beverage of the InterContinental Milwaukee and Executive Outlet Chef at the esteemed Wynn Resort in Las Vegas, rated Five-Star by Forbes and Five Diamond by AAA. Prior to that, Chef Ash worked at Parian Restaurant in the Regent International Hotel and for three-star Michelin Chef Jean Louis Palladin at Napa Restaurant in the Rio Suites Hotel of Las Vegas.
Chef Robert Ash recently told us about the new ingredient of the month events going on at the Omni. “I wanted to have the creative culinary team of chefs be able to showcase our local products here in Florida outside the standard menus we serve. So as I thought about it, I said why not feature one local based product a month and create weekly specials based on this ingredient and the seasonality of the ingredient.”
Omni’s Executive Chef Robert Ash
“This would support our philosophy of supporting locally sustainable products and giving back to our community through food. So I took the seasons and created a 12 month calendar that would highlight a specific ingredient during the peak times available to us.”
“Our restaurant chefs now create 5 specials to showcase these outstanding ingredients from local farmers, fisherman, ranchers, foragers and such. We are also translating this into our catering side as well by creating fun local seasonal special menus for meeting planners to try something different than our traditional menu offerings which are far from traditional as it is.”
I recently visited David’s Club to preview the new Ingredient of the Month menu for Fresh Local Corn and was thoroughly impressed.
David’s Club is Omni’s upscale sports bar with flat-screen televisions, fine cigars and cognacs and hand-cut steaks. For after dinner enjoyment, the Players Lounge features pool tables, darts and foosball, and the cigar terrace sparks laid- back conversations. David’s Club is named after David Leadbetter, the internationally acclaimed golf instructor – Omni Orlando is the world headquarters for The Leadbetter Golf Academy.
The featured corn is from Apopka’s very own local Long and Scott Farms, and the dishes turned out rather fabulous with them.
I savored the hushpuppies, little golden balls of fried goodness filled with smoked gouda cheese, corn, and cherrywood bacon with a house malted tartar sauce. The shrimp and grits entree was probably my favorite of the bunch, made with plump shrimps chock full of cajun spices and flavors with a nice blend of cheesy corn grits as a base. The chicken and waffles, with corn crusted chicken and jalapeno and cheddar corn bread style waffles was delicious, but probably did not need the sriracha maple syrup – maybe just regular maple syrup would suffice without the vinegary sriracha. The dessert was also a favorite, a sweet corn cake served with sweet corn and bacon ice cream made in house and some sprinkling of salted caramel corn.
The chicken mole tamale was the only miss of the list, a little too dry and in need of seasoning – but I was told they may be adjusting the menu still and may replace this one later this month.
Trevi’s is Omni’s casual, Italian family eatery with breakfast buffets, brick oven flat breads, pizza and pasta, drawing flavor from its outdoor herb garden. It’s easy to write this place off as just another hotel restaurant due to the rather stereotypical hotel restaurant decor, but there is something there in the kitchen that makes the place stand out.
Although this was a more South American take on the traditional bruschetta, the crisp corn, buttery avocado, and tomato version for the corn menu was absolutely delicious and refreshing. I liked the sea scallops, though it could have used a different sauce than the madeira sauce which overpowered some of the other flavors going on. Maybe a butter sauce would have been better suited for this dish. The sweet corn upside down cake is not to be missed, quite a feat of sophisticated techniques infusing lavender with peach – very nice.
Brazilian-inspired appetizers and delicious small plates with authentic tastes and flavors. Unwind over the region’s fresh cocktails and carefully selected wines.
For a more casual way to enjoy Fogo de Chão, the Fogo culinary innovation team developed a modern menu concept available at every Fogo de Chão bar that features shareable small plates, signature caipirinhas, specialty cocktails and beers, bold red wines, and refreshing white wines.
Some of my favorite options on the Bar Fogo menu were The Picanha Sirloin Sliders and Chilean Sea Bass. The sliders are perfect for sharing and composed of two house favorites: Three cheese bread and house sirloin. In addition, the popular Superfruit Lemonade and classic Caipirinha are refreshing companions to any Bar Fogo small plate.
Additionally, the drinks are made with fresh fruit and based on traditional recipes with a Brazilian twist. Caipirinha is Brazil’s national cocktail and a signature drink at Fogo de Chao. Most of the drinks are on the sweeter side but they are accommodating to adjustments.
The full dining menu at this steakhouse features an extensive variety of fire-roasted meats that are carved to each guest’s preference. Diners can enjoy selections such as the house specialty picanha sirloin, filet mignon, ribeye, lamb chops, chicken wrapped in bacon, and pork ribs, to name a few, or try the newly-introduced lighter seafood selection.
Jumbo Iced Shrimp Cocktail // Spicy Brazilian cocktail sauceJumbo Iced Shrimp Cocktail // Spicy Brazilian cocktail sauceSuperfruit Lemonade, Fogo® Premium Caipirinha, The São Paulo Sling, Mango RefrescoCrispy Parmesan Polenta Fries // Spicy Brazilian pepper aioliWarm Hearts of Palm and Spinach Dip // Crispy toastsGrilled Spiced Shrimp Skewers // Jumbo Tiger Prawn Shrimp with Malagueta pepper sauceMalagueta pepper sauce // Composed of Malagueta peppers to add a little heat and horse radishGrilled Beef Tenderloin Skewers // Seared with Kosher salt and srevied with a side of Chimichurri salsa to add flavorChimichurri salsa is a very popular sauce used to flavor meatThe São Paulo Sling 14 // Veev Acai Spirit, Cedilla Liqueur De Acai, 03 Premium Orange Liqueur, fresh pineapple, lemon, cherry, Angostura bitters
Brazilian Martini 14. Veev Acai Spirit, mango puree, Passion fruit juice, Brazilian Orange juice, limes, Brazilian Guarana ExtractPicanha Sirloin Sliders – Pao de Queijo 10 // Made of two house favorites: Three cheese bread sliders, and house sirloinPicanha Sirloin SlidersMango Chilean Sea Bass // Hand seared Chilean Sea Bass served with a fresh mango and strawberry relishMango Chilean Sea BassFogo MalbecCharcuterie Board // Manchego cheese, prosciutto, guava paste, black mission figs, grilled bread
In our previous post, we explored London’s Borough and Broadway Markets. London has a rich food heritage that has evolved and changed with the tides of history. Don’t miss these four foodie places and dishes to try while visiting London.
Harrods – Food Halls
Whereas the East End of London has historically been known mostly for its huddled masses of the working class, on the other side of town, the West End has been known as the epicenter of luxury, filled with high end residential and commercial real estate, sitting close to the seat of power at Westminster Palace and just a few blocks away from Buckingham Palace.
It’s been said that the “City” of London where the financial district is centered is where the money is made, and the west of London is where it’s spent.
Today, luxury retail stores from Cartier to Louis Vuitton line the streets.
It’s no wonder that Harrod’s was built in the West End near Hyde Park just before the Great Exhibition of 1851. The store grew in popularity ever since and later, was sold to Egyptian businessman Mohamed Al-Fayed in the 1980s, and more recently in 2010, to Qatar’s royal family.
Mr. Al-Fayed brought Hayyad’s to the present day by making the department store world famous for selling high quality, luxury wares to locals and tourists alike, often bringing in celebrities to increase prestige and attract publicity.
The store today occupies a 5-acre site and has over one million square feet of selling space in over 330 departments making it the biggest department store in Europe.
The most popular floor, at least for our readers, would be the world famous Harrod’s Food Halls on the bottom floor, comprising of seven specialist departments in five rooms ranging from fish, meat, and poultry, confectionaries, chocolates, bakery, tea, coffee, wine, fromage (cheeses), fruits and vegetables. There are also sit down restaurants for weary shoppers and voracious food lovers alike that include an oyster bar, sushi, and even fresh steamed dim sum. The array is stunning.
Harrod’s
Beef WellingtonSalmon en crouteChocolatesOyster
Fish Central
Fish and chips is one of the national dishes of England, consisting of battered fish, commonly Atlantic cod or haddock, and deep-fried chips (slices of potato wedges).
Fish and chips became a stock meal among the working classes in the United Kingdom as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, which meant that fresh fish could be rapidly transported to the heavily populated areas.
In chip shops in the United Kingdom and Ireland, salt and vinegar is traditionally sprinkled over fish and chips at the time it is served.
Succulent and fresh, the cod at Fish Central is full of thick, white juicy flakes and a nice crispy batter on the outside. Truly, the golden standard of fish and chips in London.
The friendly fellow folks at Chowzter! Getting ready for an amazing presentation from Scott Wink of North Carolina.
Fried and battered fish hush puppies and anchovies
Traditional condiments from salt and vinegar to tartar sauceFish and Chips at Fish Central – truly wonderful
Chef and proprietor of Fish Central
The Breakfast Club
A full English breakfast, also known as a “fry-up” as nearly everything in this dish is fried in a pan, is regarded as a staple of traditional British and Irish cuisine. Many British and Irish cafés and pubs serve the meal at any time as an “all-day breakfast”. There are also regional variations like the full Scottish, full Welsh, full Irish and the Ulster fry including local dishes in the breakfast .A traditional full English breakfast includes bacon (traditionally back bacon), poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausage, black pudding, and baked beans.
I had the best rendition of a full English Breakfast at The Breakfast Club, off of a side street in Hoxton. The Breakfast Club felt like a hipster’s version of a diner, very cozy and comfortable place to dine in with nice servers and overall, friendly atmosphere.
THE FULL MONTY
Bacon, sausage, black pudding, eggs, home-style fried potatoes, mushrooms, beans, grilled tomato and toasted multigrain bloomer 10.00
Tayyab’s
Indian restaurants abound in London, particularly along the “Brick Lane” area. As it has gotten more touristy in recent years, some visitors have left wondering if they are still trying. It might be better to broaden the search for great Indian food outside of the famous Curry Brick Lane.
Founded in 1972, Tayyab’s is a family owned and run business in Whitechapel serving the finest in Punjabi cuisine. The food comes from the Punjab state in Northern India and Pakistan, and many of the dishes at Tayyab’s have a Pakistani flair to them – characterized by less saucy curries and more dry spices.
Just a few short blocks from the Tube station for Whitechapel (which may seem to be longer than normal in the rain), Tayyabs is off a rather unassuming street filled with kabob shops and other fast to go spots for the working man in this mostly South Asian neighborhood.
Bright blue neon lights up the Tayyab’s sign and outside the black painted building a line starts to form. You always know a good time will be had when you see a line forming for food.
Inside, the restaurant itself is rather large with multiple levels for dining. We are seated inside next to a small party of friends. It’s BYOB here at Tayyab’s and some have brought their own bottles of wine and beer, with no corkage fees.
The room is noisy, rowdy, filled with sizzling plates of chicken and lamb dishes. The ambiance was quite modern and chic, a little dark.
Service was not up to par, but I am accustomed to that now at most ethnic restaurants, sad to say. I know with Chinese culture at least, the restaurant business is not about the service, but about the food quality and how fast you can get in and out.
So I guess I shouldn’t have been a surprise to find our waiter missing for most of the meal, but at least, the few times we did see him he was pleasant. The thing that irked me the most was that it took me about four tries with four different waiters to finally get my bill to pay and by the end of it, I’d much rather have just got up and looked for the manager to sort it out and save the precious time.
On to the food, which was rather delightful and surprisingly different from what I’ve been accustom to in Orlando.
Naan bread, nice flavors from the garlic
For an appetizer, I chose the signature Lamb Chops, a generous portion of savory, grilled lamb with red spices similar to a lamb chop tandoori style. Fabulous, and fun to eat with your hands.
Lamb chops, a great deal
The menu also features a selection of traditional Pakistani “Karahi” dishes cooked in a circular wok-like black metal dish called “karahi.” Each dish is simmered and prepared with spices and caramelized onions. The Karahi chicken tikka masala, for example, was found to be a little sweeter and a lot less “saucy” as the version found in other Indian restaurants, cooked almost dry with a little oil on the bottom of the dish and a combination of tomatoes, onions, chills, and I believe pineapple. If you told me that was chicken tikka masala, I would not have believed it from what I’ve tried before, so it was gratifying to see a different version of this popular “British” dish.
Overall, I would definitely return for the great dishes as well as the excellent price point and value. I believe it was the cheapest meal I had in London with the whole meal coming under 35£s. Would go again.
Tayyab’s Karahi Chicken Tikka MasalaChicken Karahi and Karahi Chicken Tikka Masala
Jimmy Fallon is broadcasting The Tonight Show next week from June 16-19 on location at Universal Orlando resorts, giving a first look of the brand new Wizarding World of Harry Potter – Diagon Alley. Tickets to the show sold out within minutes online.
We know Jimmy is a huge foodie, dubbed the “Late Night Culinary King”, having had food icons from all over the world on the show from acclaimed pastry chef Dominque Ansel to Italian restaurateur and chef Mario Batali. If that wasn’t enough street food cred, he even visited Orlando’s iconic Beefy King restaurant on his last visit to The City Beautiful.
But we’re not all about roast beef sandwiches and turkey legs here in Orlando, so here’s a list of a few places Jimmy should check out to get a “taste” of the “real” Orlando!
Border Grill – Authentic Mexican Street Tacos
Slinging some of the best street tacos in Orlando, Border Grill is located conveniently near Universal Studios, perfect place for a quick bite after the show. Get the fantastic pollo asado grilled chicken, tacos al pastor made with marinated and grilled pork, or Pibil style tacos made with Yucatan style pork marinated in orange juice and baked in banana leaves. They also serve lengua (beef tongue) if Jimmy and the crew are feeling more adventurous.
From its mysterious unmarked entrance to its celebratory menu of locally sourced ingredients and handcrafted proper cocktails, Pharmacy is a secret place where guests can come and escape to a comfortable/casual atmosphere with moderately priced appetizers, entrees and bar selections. Hidden behind an elevator door, this modern day “speakeasy” near Universal also features local, seasonal menu items including Clams Arrabbiata, Hudson Valley Foie Gras Torchon, Whole Garlicky Cape Canaveral Rock Shrimp, Roasted Whole Seeley’s Arc Thyme Chicken and a selection of their own Neapolitan Pizzas.
The Pharmacy
8060 Via Dellagio Way
Orlando, FL 32819
(407) 985-2972 thepharmacyorlando.com
Prato
Helmed by James Beard award nominated Chef Brandon McGlamery, a disciple of acclaimed Chef Thomas Keller of Per Se and The French Laundry, Prato in Winter Park celebrates cuisine from Italy’s rich culinary landscape, seamlessly blending Italian classics with modern techniques and seasonal ingredients. The warm space welcomes guests with its contemporary design balanced by rustic elements, including a long bar, which encourages a vibrant and communal atmosphere. Definitely get the Widowmaker pizza, with a whole farm fresh egg baked in the center, made in their wood burning oven.
Home of one of the “Best Things Tasty Chomps Ate in 2013“, the banh cuon here is made of silky smooth, rice noodle-y crepes stuffed with ground pork and mushrooms, topped with pork bologna and served with some nuoc cham fish sauce. A visit to Orlando can not be made without visiting the Mills 50 District’s Little Vietnam area, home to Florida’s largest population of Vietnamese restaurants and businesses – with many pho bowls rivalling and beating those found in big cities like New York and Los Angeles.
This popular Orlando restaurant with hipster vibes and local food philosophy is home of the fabulous Smiling Bison Burger, a 6 oz. natural bison, garlic aioli, mushroom ketchup, smoked provolone, house bacon, texas toast.
For their brunch, Cask and Larder’s Nashville Chicken and Cornbread Waffles is made with Bell & Evans chicken thighs that is brined, smoked, dredged, fried, and finally tossed with a smoky spicy “Nashville Hot Chicken” rub. The rub was developed as an homage to the original “Hot Chicken” from Nashville, TN. Don’t worry if you can’t make it to brunch, this “Southern Pubhouse” helmed by James Beard Award nominated couple James and Julie Petrakis has a version of the Nashville hot chicken for dinner as well.
The menu at Txokos Basque Kitchen is be seasonally driven by James Beard award nominated Chef Henry Salgado’s access to the East End Market vegetable garden, local, sustainable seafood and many talented Florida farmers. True to the Basque culture guests can experience authentic Pintxos (small plates), Spanish wines and an outdoor Asador for grilling. While you’re here, check out the rest of East End Market‘s merchants from Olde Hearth Bakery to Skyebird Juice Bar, Local Roots, and Lineage coffee. Txokos is also a part of this month’s Orlando Weekly Bite 30 Orlando Restaurant Week (Month) throughout June, featuring many other great local Orlando restaurants.
No visit to Orlando is complete without braving the Disney-style long lines visiting one of Chef John Rivers’s 4 Rivers Smokehouses in Orlando and getting some of their famous 18 hour smoked Texas-style barbecue beef brisket.
4 Rivers Smokehouse
1600 W Fairbanks Ave, Winter Park, FL 32789
(407) 474-8377 https://4rsmokehouse.com
Father’s Day is around the corner. If you haven’t picked out something special for good ol’ dad, don’t sweat it – we have a few recommendations to make this Father’s Day extra special. For those of you who were triumphant in braving the Orlando shops and malls to find that perfect gift, we’d like to remind you that no gift is complete without wine. If you got him chocolate – get him wine! If you’re taking him out to dinner – get him wine! Is he receiving a beautiful white dress shirt? Again, get that man some wine – STAT. To showcase which wines pair beautifully with our Father’s Day foodie picks, we interviewed wine expert, Roger Beery of Bacchus & Beery.
After surveying a total of 81 dads across the nation and figuring out what they really want for Father’s Day, Roger Beery and I discussed which wines pair exquisitely with these top picks.
Dark Chocolate
For the dad with the sweet tooth, we recommend dark chocolate from Peterbrooke Chocolatier on Park Avenue. Their Dark Chocolate will pair beautifully with a Cabernet Sauvignon. Why? Roger recommends this variety because the tannins in wine can accentuate the slight bitterness found in dark chocolate. He suggests pairing dark chocolate with a Vintage Port – it’ll put a smile on dad’s chocolate covered face.
Photo Credit: Unique Michael
Marshmallows
For the classy dads out there, we recommend Wondermade’s Gold Champagne Marshmallows. What’s so special about these bites? They are capped with 24 karat gold! Roger recommends pairing these beauties with sparkling wine or champagne, as the bubbles will help to balance the gooey deliciousness of the gourmet marshmallow. He specifically suggests a brut style sparkler from J vineyards or Mumm Napa Valley.
Photo Credit: Wondermade
Steak
Let’s face it. A hungry dad is not a happy dad. A majority of dads will order a steak on Father’s Day – a Porterhouse Steak to be exact. As agreed with Roger, a great steak calls for a great Cabernet Sauvignon. Why? Roger recommends this variety because the tannins and red fruit are made to pair with the juicy cut. He even recommends taking the extra step and ordering a unique small production Cabernet directly from the winery: Dunn Vineyards, Alpha Omega Winery, Corison Winery, or John Anthony Vineyards to impress. For local picks, he recommends Jordan Winery, Caymus Winery, and Shafer Vineyards, as they are consistent Cabernet standouts.
Photo Credit: Allen Brothers
Shrimp & Grits
Taking dad out for a nice lunch? We recommend the Shrimp & Grits at Marlow’s Tavern. Why? White Cheddar Grit Cake, Spinach, Roma Tomato, Shallot and Roast Tomato Beurre Blanc all combine together to create a flavorful experience. Roger recommends pairing this delicious dish with a dry rose’, as it is not your grandmother’s sweet white Zinfandel. Dry rose’s are crisp, refreshing and less sweeter. Pour dad a glass of manly rose’ of Pinor Noir such as Belle Glos or Copain.
Photo Credit: Unique Michael
Blue Cheese
It’s okay to be cheesy this Father’s Day – just don’t forget the wine! Blue Cheese is a popular choice and is often given to dads who are cheese connoisseurs. They can be salty and pungent, making wine pairing tricky. Roger recommends pairing Blue Cheese with a sweet or dessert wine such as a Sauterne or Late Harvest Riesling. If your dad doesn’t have much of a sweet tooth, Roger recommends Smith Madrone Dry Riesling (Napa) or Chateau Ste. Michelle. We also wholeheartedly recommend Michelle Riesling (Washington) for its hint of sweetness.
Photo Credit: Cornucopia Cheese
About Roger Beery
Roger and Donna Beery began writing Bacchus and Beery Wine Blog in 2009 as a way to express their mutual love of boutique wines, winemakers and wine country. What began as a little hobby has grown into one of the most widely read wine blogs. Today Bacchus and Beery focuses on wine travel, winemaker interviews and wine reviews. In the Fall of 2014 with their son, Conch, a winemaker in Sonoma, they will make their first wines for their new, yet to be named, wine label. As Roger said, “it’s time for the writer to get a little dirty in the winery.”
I recently visited Kasa for lunch. For those of you who are familiar with Downtown Orlando, Kasa took over the space where Urban Flats used to be. Truthfully, it wasn’t my first time at Kasa. However, my last few visits weren’t worth writing about.
My weeks are usually very busy; finding a decent bite that won’t take too long to prepare is nearly impossible in downtown – unless you eat fast food or fast casual. That’s another issue with downtown. A lot of the restaurants offer salads but they are either overpriced based on portion size and quality, or not fresh in the slightest sense. Unlike most days, I was only able to squeeze in a fifteen minute lunch break. My options were either Subway or Eden’s but I wasn’t feeling Subway and Eden’s had a line out the door.
While on my way to Subway, I passed Kasa. The only times I’ve visited the restaurant was for dinner, which wasn’t bad but it wasn’t amazing either. However, I stopped to see the lunch menu and was surprised to see affordable options. I’m not a cheap eater by any means. There are just some things that shouldn’t be more than its value. For example, I’d never pay $25 for pudding.
I took the gamble and chose Kasa for lunch. The service has always been exceptional. In fact, my first visit was saved by the extraordinary customer service since my tapas were subpar. Speaking of Tapas – that’s what Kasa is all about. They are known for their tapas sized sharable dishes, inspired by various cultures. From Edamame Bruschetta to Yucca Fries, there’s a cultural delight for everyone. Kasa also offers full entrees that are subject to change, so call ahead to make sure they have your favorite dish.
On this visit, I chose the Quinoa Greek Salad, composed of cucumbers, Kalamata olives, red onions,feta, cranberries, bell peppers, tomato, mixed greens, and citrus vinaigrette. At first, I wasn’t sure about the combination. The idea of citrus vinaigrette on cranberries confused me. Why? Most citrus vinaigrettes I’ve had in the past were either too sweet or too salty. For those of you who haven’t tried Quinoa, I highly recommend it for its taste and nutritional value. According to the National Institutes of Health, Quinoa, a grain originating in the Andes region of South America, is a complete food due to its protein quality and is an important source of minerals and vitamins. The salad took roughly 7 minutes to prepare, which is extremely fast for any downtown restaurant at 1p.m. on a weekday.
Quinoa Greek Salad at Kasa. Photo taken by Unique Michael
The salad’s architecture was truly stunning. The quinoa was formed into a circle and sat underneath a bed of lush mixed greens. The olives, onions, cheese, cranberries, tomatoes, and bell peppers were evenly placed on the very top of the salad, accompanied by a generous drizzle of tangy citrus vinaigrette. Normally, I take a picture first before taking the first bite. This time, I picked up my fork and took a giant bite of the salad – making sure to get a little bit of everything in one mouthful.
The soft quinoa and crisp mixed green beans complimented each other between the chewy tart cranberries and juicy Kalamata olives. I was able to taste the creamy feta cheese in every bite. Surprisingly, I fell in love with the citrus vinaigrette. The hints of orange and lemon took the salad to a new level. Despite my fears, it wasn’t too sweet or salty. Instead, the citrus vinaigrette tied every component of the salad beautifully. What’s most impressive about the salad is the portion. For $9, you get a big portion of salad. I’m surprised the quinoa didn’t spike the salad’s price up to $13 or $14.
If you haven’t been to Kasa yet, I’d recommend going for lunch. Why? There are plenty of healthy offerings and at a great price point. The service is always on point and you’re bound to find something – just ask the servers for their recommendations.
The vibrant Borough Market, London’s most popular food market, has been getting a bit too touristy these days with all the recent publicity – long lines are not so uncommon, but I suppose that is a boon to the farmers, producers, and vendors there.
Meanwhile, the more casual, and less crowded, Broadway Market, on the east end of London in Hackney, is equally as much a food lovers’ paradise as Borough Market in many ways. Do visit them both.
Borough Market
London’s most renowned food market is known as a source of exceptional British and international produce, providing a haven for purveyors, chefs, and home cooks who care about quality food.
Borough has long been synonymous with food markets and as far back as the 11th century, London Bridge attracted traders selling grain, fish, vegetables and livestock.
Many of the over 100 vendors and stallholders at Borough Market are themselves producers – people who grow, rear or bake the food that they sell. Others are importers with intimate knowledge of whichever corner of the globe they source their products from.
Producers from all over the country bring a range of fresh produce to the market, including fish, meats, vegetables, ciders, cheeses, breads, coffees, cakes and patisseries. Other stalls specialize in produce imported from abroad.
Scenes from the wonderful Borough Market follow…
Bread jenga
Freshly cooked paella of all sorts of flavors from Thai panang to traditional
Meat Pies, a staple in London
Spanish provisions
Portugese egg tarts
The Ginger Pig’s famous sausage roll – one of the best I’ve had in London
Portugese style whole hogLovely baklavas
Broadway Market
East London, particular the artsy, digital media, Shoreditch area, is becoming more and more hip and chic each day.
The oft storied home to the working class of Charles Dickens’ Industrial England, East London has been a place of new immigrants and the poor for centuries, from the Jewish immigrants up until the 1950s, then immigrants from the Indian subcontinent (transforming Brick Lane to the “Curry” Brick Lane), and now, more and more immigrants of the high tech hipster variety moving in with boutiques and bistros. The area continues to be a transformative place for London’s working class today.
Broadway Market in East London dates back to the mid 19th century when it earned a reputation for providing fresh meat and poultry. Despite ups and downs through the years, today it’s a thriving weekly market with fabulous restaurants making a name for itself as a ‘chic’ with its diverse range of fine foods, designer clothing, organic fair trade products, health product and crafts.
The market runs the gamut of food stalls, shops, pubs, restaurants and cafes offering some of the best food and most original clothing in London all crammed into a little East End street between the Regent’s Canal and London Fields in the London Borough of Hackney.
The purveyors sell organic meat, fruit and vegetables; fresh fish and smoked salmon and oysters; delicious bread, cakes and cheese.
Nearby, a few standing food stalls like permanent food trucks offer up some of the best street food in London.
Broadway Market, bustling
Salmon bagels
Live musicians at Broadway MarketJapanese earthquake relief fundraisers
Scotch eggs – chorizo to all types of meats
Justin Mellott of Chowzter, pensive
A Turkish lady and man make gozlenes, kind of a Turkish roti stuffed with cheese and spinachGozlenes, kind of a Turkish roti stuffed with cheese and spinach
The Mr Musubi guys – follow them on twitter and facebookMr Musubi of Broadway market
Love the musubi guys! the wild mushroom musubi was one of the best things I ate in London
A Turkish lady making gozlenes, kind of a Turkish roti stuffed with cheese and spinach
F. Cooke’s
Cockney cuisine is thought of as the East London working man’s food consisting of mostly puddings, meat pies, mashed potatoes, and jellied eels drenched in green parsley “liquor” sauce.
Once upon a time, eels, pie and mash was a staple diet of workers in London’s East End, with over 200 shops to choose from; now there are only a handful.
Fred Cooke started selling jellied eels in Broadway Market in 1900. His restaurant, F. Cooke, served shepherds driving their flocks to the City of London. The decor probably hasn’t changed much since its opening in the early 1900s, with walls lined with porcelain tiles and wooded mirrors.
Locals get a plate of the eels (though they are now seen as endangered) served with mashed potatoes, meat pies, all lathered in the green parsley sauce for a cheap price. It was seen as a cheap, nutritious meal for the working class in days gone by, but with the proliferation of fast food restaurants, the pie and mash and eel shops have gone by the way side.
May be it will pick up again with a more adventurous dining clientele on the rise.
The eels, white, slippery, slender cylinders of fish meat, served with gelatin, was not my first choice of preparation for eel, it was rather slimey for me but the taste was good.
Mr. Robert (Bob) Cooke, Grandson of the original F. Cooke at the helmJellied eels with gelatin
Kappo, the newest member of East End Market, is set to open this June – self described as a “shop that showcases the best of Japanese inspired cuisine through evolving seasonal offerings; a taste of Japan integrating local ingredients.”
The shop will also be the site of 12 seat special tasting dining experiences at night.
Kappo is run by partners Mark Berdin, Lordfer Lalicon, pastry chef Jennifer Banagale, and Sonny Nguyen who have all worked and learned in New York, London, and Japan, self taught in restaurants such as Parm in New York and Umu in Japan.
The group recently hosted their first event this past May at East End Market, ” Omotenashi: An East End Pop-Up,” selling out all seats for the seven course sensory meal. Much of the produce used for that pop up dinner was harvested right on site at East End Market.
East End Market proprietor John Rife tells us that Kappo will be taking over the spot occupied by La Brexta, the seafood market run by the folks of Txokos Basque Kitchen while Txokos was getting established.
“The La Bretxa space gave Henry and Michele a small shop to refine their menu for Txokos and engage with future patrons before they opened the restaurant. Now that it is successfully up and running it enables them to close the chapter on the La Bretxa story and let Kappo have a chance to incubate and create a new and exciting concept. ”
“The care, curiosity and attention the Kappo team exhibits with me each week speaks volumes to me about the kind of chefs and operators they are going to be,” John said.
“I love that this trio of chefs was a complete unknown entity to me just 8 weeks ago and now they have enriched my life and the life of the market by creating a truly unique culinary experience in East End. It is serving the needs of fledgling chefs full of talent and enthusiasm like these three that makes my job at East End such joy.”
During the day, they hope to serve daily Japanese fare, teas, and specialty ice creams with occasional evening tasting course dinners.
Sonny Nguyen tells us that the “Japanese fare could change daily depending on what is on hand with ingredients picked straight from East End Market’s garden.”
Formerly the Peabody Hotel, the new Hyatt Regency Orlando hotel has begun renovating their restaurants, updating the Capriccio Grill restaurant to the new Fiorenzo Italian Steakhouse.
This Friday, June 6, they will host a wine pairing dinner Friday night in Fiorenzo.
Fiorenzo Italian Steakhouse at Hyatt Regency Orlando
9801 International Dr
Orlando, FL
(407) 284-1234
A new Michelin survey finds that tipping habits among different demographic groups vary…pretty obvious findings…about 70 percent of people surveyed tip between 15 and 20 percent for good service and luckily, only 1 percent of those surveyed leave no tip.
Recently, the IRS has implemented new laws taxing automatically charged tips for large groups, leading some restaurants to re-evaluate their automatic tip charge policy.
How much do you usually tip when dining out?
Press release below.
SURVEY OF AMERICAN DINERS FINDS TIPPING HABITS VARY CONSIDERABLY BY DEMOGRAPHIC
Young adults are more thrifty than older adults and women are less likely than men to be big tippers
GREENVILLE, S.C. (June 4, 2014) – On average, Americans say they usually tip 18 percent for good service when dining out, according to a recent online survey by Harris Poll that was conducted on behalf of Michelin—a company known for its tires and celebrated restaurant guides.
According to the survey that included more than 2,000 U.S. adults, 70 percent of Americans overall say they usually tip between 15 to 20 percent for good service when dining out, and one in ten Americans say they typically tip more than 20 percent, with men more likely to say this than women (12 percent compared to eight percent, respectively). Thankfully, just one percent of Americans say they leave nothing for good service.
A closer look at the survey’s demographics shows that younger adults, more than older adults, say they usually leave tips well below the national average. Thirty percent of Americans age 18-34 admit they normally tip less than 15 percent for good service, while only 16 percent of adults 35 and older admit this in the survey.
Geographically, there are also differences. According to the survey, diners in the Northeast are more charitable when tipping than other regions of the country. For example, 22 percent of diners in the South say they normally tip less than 15 percent. In the West 24 percent say this, and in the Midwest it is 26 percent. Only 15 percent of Northeast diners say they tip this sparingly, and the overall average tip among this geographic group is above the national average at 19 percent.
The Harris Poll survey for Michelin also asked Americans what was the most they have tipped for good service. Surprisingly, one in three Americans said they have left 30 percent or more for good service.
In the very big tipper category, 12 percent of diners say they have left 50 percent or more in gratuity. And while there were some small differences between men and women in normal tipping habits, when it comes to the largest tip ever, men are considerably more freehanded than women. In the Michelin survey, men are more likely than women to have tipped 30 percent or more (39 percent versus 24 percent, respectively), and men are also more likely to have splurged 50 percent or more (16 percent versus eight percent, respectively).
Michelin’s famous restaurant guides
When it comes to dining expertise, Michelin has a long and storied history in publishing guides with restaurant advice. The company’s founders, brothers Andre and Edouard Michelin, created their first travel guide with dining and hotel recommendations in 1900 to promote early automobile travel and thereby sell more tires. Today, the Michelin Red Guide is recognized internationally as the standard for restaurant and hotel information. The Michelin Red Guide is published in 23 countries, covering three continents.
Survey Methodology
This survey was conducted online within the United States by Harris Poll on behalf of Michelin from December 11-13, 2013 among 2,019 adults ages 18 and older. This online survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For complete survey methodology, including weighting variables, please contact Tony Fouladpour at tony.fouladpour@us.michelin.com.
About Michelin
Dedicated to the improvement of sustainable mobility, Michelin designs, manufactures and sells tires for every type of vehicle, including airplanes, automobiles, bicycles, earthmovers, farm equipment, heavy-duty trucks and motorcycles. The company also publishes travel guides, hotel and restaurant guides, maps and road atlases. Headquartered in Greenville, S.C., Michelin North America employs more than 22,000 people and operates 19 major manufacturing plants in 16 locations.
Host and award-winning chef Gordon Ramsay, restaurateur Joe Bastianich and acclaimed chef Graham Elliot returns for Season Five of the culinary smash hit MASTERCHEF on Mondays (8:00-9:00 PM ET/PT). The three celebrated food experts put the latest group of contestants through a series of challenging elimination rounds and turn one home cook into a culinary master.
The top home cooks will be put through their paces in a series of challenges designed to test their palates, food knowledge, passion and culinary skills.
One of the chefs this season is none other than Orlandoan, Francis Biondi, a 25 year old server of Filipino-Italian descent. A St Pete native and graduate of FSU in International Business and Entrepreneurship, Francis is a server at Chef Kathleen Blake’s James Beard Award nominated Rusty Spoon restaurant in the heart of downtown Orlando.
On the season premiere, Francis’ signature dish that got him into the coveted apron (and a spot on the top 30 finals) was: Cornmeal crusted grouper cheeks on top of a Moroccan chickpea ragout topped with an avocado and cucumber relish with pickled red onion. The dish was a fusion on southern comfort with a spicy Moroccan staple. Mr. Biondi tells us he likes to elevate international comfort food with a Mediterranean twist – harkening back to his multi-ethnic roots.
On the recent second episode, he received high praises for his short rib and lamb meatloaf stuffed with burrata cheese, laid in a romesco sauce with bok choy.
Gordon Ramsay advises him against stuffing the meatloaf with cheese, but it works!
Joe Bastianich even told the other contestants, “keep an eye on this one, guys,” referring to Francis.
We definitely will keep an eye on Mr. Biondi and say to him – keep on making Orlando’s culinary scene proud, Francis!
TastyChomps.com got the chance to speak to Francis recently via e-mail about his experience on MasterChef and his inspiration and local Orlando favorites –
FRANCIS BIONDI
Age: 25
Hometown: Orlando, FL
Occupation: Server
Signature Dish: Crusted Halibut Cheeks on Moroccan Chickpea Ragu
What was it like preparing your dish in front of the MasterChef judges?
It was a surreal experience being in the MasterChef kitchen. I prepared cornmeal crusted chickpeas over a Moroccan chickpea ragout with an avocado/cucumber relish. Preparing my dish with fellow contestants falling left and right was ridiculous!
What was your initial opinions of the three judges?
I knew they all would be critical to some degree. I respect the hell out of all three of them!
Was Gordon Ramsay as mean as he looks on TV?
Gordon is an amazing person. He gives you a firm handshake and looks you in the eye when he speaks and remembers even the smallest of details about you. He’s someone you don’t want to disappoint and will be very direct. He’s a gentleman and a scholar.
How did you prepare for your experience at MasterChef?
I started by brushing up on the basics. I watched all of Ramsay’s Home Cookery videos on YouTube and called my mom for tips. I bought a lot of cookbooks and just tried to prepare as much as I could.
Were you ever classically trained in cooking?
I am mainly self-taught. I just look up a video on what I want to learn. Cooking is learnt through practice.
Where did you work in Orlando and how long have you been here?
I was in Orlando training to play golf professionally and working part-time at a farm-to-table restaurant in downtown Orlando called The Rusty Spoon. I was there for about a year until I injured myself on a wineglass while at work. Because of that I couldn’t golf for almost 8 months so I had to pick up more shifts at work, and that’s when I got scouted for the show.
What are some of your favorite local eats in Orlando? Txokos Basque Kitchen: this place pumps out traditional basque style food (autonomous region in Northern Spain). Their food is always on point and it helps that the head chef and owner Chef Henry Saldago is a James Beard Semi-Finalist.
Cask & Larder: amazing southern/low-country food done by another James Beard nominee, known for their whole beast cookery. They brew their own beers too! I could go on and on. The food scene in Orlando is booming with the development of great local farms and amazing Florida seafood. It’s starting to become a sort of Chef incubator with award winning chefs developing young culinary minds.
This season in MASTERCHEF’s biggest field challenge ever, the home cooks will work in teams to prepare a hearty meal for more than 500 hungry servicemen and women on an army base. Later, the hopefuls will hit the beach to prepare an unforgettable two-course dinner for a summer wedding, visit a local diner to prepare American classics, cook a romantic dinner for 14 couples, serve game-day favorites for hungry football fans and take command of a legendary Hollywood restaurant. With each new challenge, the pressure will mount as the home cooks compete for the coveted title of MASTERCHEF, a cookbook deal and the $250,000 grand prize.
Season Four winner Luca Manfe will soon release his cookbook, “My Italian Kitchen,” featuring recipes inspired by his signature Italian style. Other MASTERCHEF success stories include Season Three winner Christine Ha, the series’ first blind contestant, who continues to be an inspiration to millions. Her cookbook, “Recipes from My Home Kitchen: Asian and American Comfort Food,” is a New York Times bestseller. America’s first MASTERCHEF winner, Whitney Miller, is the author of “Modern Hospitality: Simple Recipes with Southern Charm.” Her recipes have been featured in various national publications such as People and Cooking Light. Season Two winner Jennifer Behm has founded a successful catering company based in her home state of Delaware.
“Like” MASTERCHEF on Facebook at www.facebook.com/MasterChef. Follow the series on Twitter @MASTERCHEFonFOX and join the discussion with #masterchef.
I recently participated in my first half-marathon and had to do some “carbo” loading the night before the race to prep myself for the massive undertaking my body would soon undergo through 13.1 miles. I chose a recipe from our book, The Food Lovers’ Guide to Orlando from one of my good friends, and fellow food blogger, Julie Deily of The Little Kitchen – Florida Seafood Pasta in a White Wine Sauce
I’m a huge fan of seafood, and the light white wine – butter sauce that goes with this pasta made it not only delicious, but also easy to make. The recipe is included in our book, so check it out today!
Preparing the lobster
Soon to be a delicious lobster tail, acquired from our local PublixPreparing the garlicFlorida Seafood Pasta in a White Wine SauceFlorida Seafood Pasta in a White Wine Sauce
The pasta did the trick, the next day, I finished my first half-marathon at the Orlando Wetlands Park within 2 and a half hours, my goal. Thank you Julie and your delicious pasta recipe for helping make this goal come true!
I try not to cover national chains too much here too much, but once in a while a novel item appears in the wild and I am intrigued.
Recently, Domino’s Pizza launched its first new menu item since Handmade Pan Pizza in September 2012 – the specialty chicken, kind of a breadless pizza using chicken breast instead of bread topped with cheese and different toppings and sauces
The four unique flavors offered include Crispy Bacon & Tomato, Spicy Jalapeno-Pineapple, Classic Hot Buffalo and Sweet BBQ Bacon.
I got a chance to try the Crispy Bacon and Tomato Specialty Chicken along with the Spicy Jalapeno-Pineapple Specialty Chicken recently with a special delivery from the folks at Domino’s.
Overall, I was quite impressed – it offers a “low carb” option for those who are trying to avoid bread and looking for protein, and tastes just like what you’d imagine a pizza would taste if it was made with chicken breast instead of dough.
The Crispy bacon and tomato one had more of a tomato taste than the bacon, but was good. I would go for sausage or pepperoni next time if that was possible. The Spicy jalapeno pineapple was a bit too sweet for my tastes, but the spice from the jalapenos were nice.
My advice to Domino’s – maybe come up with a more catchy name as “specialty chicken” just seems a bit too vague or not memorable and…add more toppings!
What lies beneath?Spicy Jalapeno-Pineapple Crispy Bacon & Tomato
Located in a rather desolate corner of Alafaya and Colonial Drive, ‘Kesh restaurant serves up an intriguing menu of sandwiches and flavors with an international flair, truly a hidden gem.
A visit to ‘Kesh, right next to the Orange County DMV, is like playing a game of food roulette. You literally never know what to expect – the menu changes daily, dependent on the whim and creativity of Chef Jerry Helminski.
The shop is sparse, with a layout similar to a deli – which it may have been in a previous time – with Chef Jerry manning most of the make-shift open kitchen area and doing his best to serve up creative street food dishes.
The dishes, though humble in name, are full of flavor and have a certain finesse to them, thanks to the culinary training of the chef.
The menu, sandwiches, shakes, and snacks – always changing
Chicago style Dog
Yakiniku beef sliders at Kesh
Chef Jerry grew up on the west side of Chicago, though starting out in architecture, after some jobs in the restaurant industry and becoming intrigued, began apprenticing at the Culinary Institute of America at Greystone in California and working in some of America’s most renowned resorts and hotel kitchens in Chicago, Atlanta, Orlando, Houston, and Amelia Island.
For more than 20 years, his passion has been driven by one simple rule: “Learn something new every day.” His love for learning and mentoring, in addition to being part of 5 hotel openings, has sharpened and broadened Jerry’s general management competencies, as well as his restaurant concept development skills.
Jerry has cooked for world leaders, dignitaries and celebrities including US President, George Bush Sr., the Governor of Florida, Jeb Bush, Mayors of Galveston, Lyda Ann Thomas and Joe Jaworski, actor Anthony Hopkins, singer Rod Stewart, radio personality and voice actor, Casey Kasem, Astronaut and US Senator, John Glenn, hosted former WWF professional wrestling heavy weight champion, Hulk Hogan’s daughter’s birthday party, among others.
Jerry has also promoted the culinary trade through fund raising efforts since 1992 with the homeless and hunger relief organization Share Our Strengths. He is a member of the American Culinary Federation.
We talked with Chef Jerry about ‘Kesh and his inspirations.
Where does the name ‘Kesh come from?
The name ‘Kesh is short for Marrakesh, from the city in Morocco. My wife is from Morocco and we have been several times. In particular the marketplace there is an unbelievable experience…Jemaa el-Fna. While I don’t always have Moroccan dishes on the menu I am inspired by the excitement the memories of my time there.
What are some of your favorite food memories?
My favorite food memories are all family moments from the Christmas dinners with my family to my first dinner in Morocco with my wife’s family.
Tell us about the inspiration for the menu at Kesh – it is very diverse with elements from Asia to Africa.
The inspiration for the menu at ‘Kesh comes from all my travels. I love recreating classic ethnic dishes as well as putting my own spin on those dishes. Street food from all cultures is where I start and most times what I find at the markets and food supplies takes me the rest of the way…lately a lot of the menu comes from suggestions and what I call challenges from my regulars. For example, one regular asked me if I make good crabs cakes? Challenge accepted…lol.
How did the Supper Clubs start? What can guests look forward to?
Supper Club was an idea I always had planned, based on my food memories as I mentioned above…(dinner at the table with family and friends.) However, it took a spin when again customers wanted to see me do more than “sandwiches”. I did not want to compromise what I started with as far as menu prices. So I adjusted the Supper Club to be a little more upscale than originally intended. But never pretentious.
Guests can expect as I like to say at the start of the dinner…”good food, good friends and good music.” And sometimes bad dancing by me. .(have to be at the Supper Club to see that…lol)
Chicken K’dra – Moroccan style chicken with chickpeas and zucchini
Through out your career, do you have any special moments that you have had that you’d like to share?
The fondest memories I have from looking at my career so far would be my time spent working with my mentor Chef Bernd Mueller at three different hotels…Marriott, Gaylord Palms & Omni. He taught me more than I could ever explain. The best moments where working side by side with him at the Croc’s pool grill at the Omni with three other cooks in a kitchen designed for one cook…lol
Where would you go on your off days?
Days off now are spent spending time with my wife & son, going to my favorite Asian market JM on O.B.T. and Sushi take out from either Mikados or Suki Hanna.
Cheesy Breakfast Tots – with scrambled eggs and ham
This is kind of like asking who is your favorite child, but … what is your favorite dish and why?
Being raised in Chicago my heart will always have a place for a good steak (very rare) and Chicago style hot dogs. But I admit to having an unhealthy obsession for Asian food…Sushi, Spicy Thai Food and traditional Chinese food (mostly made at home as most Chinese restaurants food is too “Americanized” hence why I Love going to JM Oriental Market. The owner always gives me fun things to cook with. Got some black mushrooms, fermented black beans & dried shaved black fungus!
Chef Jerry – master of the kitchen at ‘Kesh
On every other Saturday, check out the Kesh Saturday Supper Club and enjoy a 4 to 6-course tasting menu delicately prepared by Chef Jerry Helminski. With dishes in the past have ranged from Maple-Sake Cured Salmon Belly to Prawns braised in sweet and sour sauce, you’ll never know what to expect.
Pre-dinner canapés will be served from 7:30 – 8:00 p.m.
First dinner course is served at 8:00 p.m.
$41 per person (includes pre-dinner canapés, 4 to 6-course tasting menu and paired beverages).
$72 per couple (includes pre-dinner canapés, 4 to 6-course tasting menu and paired beverages).
Group discounts available for parties of 4 or more.
Dress code: resort casual.
No children under 12, please.
Seating is limited so reservations are required.
Please call 407.203.0801 or email us at info@keshrestaurant.com by noon on Friday.
Growing Synergy Foods, a Florida-based sales, marketing and distribution company for Florida small farms, teamed up with NORMAN’S at The Ritz-Carlton Orlando, Grande Lakes held their event “Brunch in the Pasture” at Lake Meadow Naturals to educate and connect attendees with local, farm fresh foods on Sunday May 18th, 2014.
Chef Andres Mendoza and his culinary team at NORMAN’s at Ritz Carlton, Grande Lakes Orlando provided the brunch fare which included pork enchiladas, and cinnamon maple pecan French Toast with pork belly, and of course, farm fresh eggs cooked to order.
The event began with a farm tour led by Lake Meadow Naturals farmers. The cage free eggs here are sent throughout the Central Florida and used in our area’s very best restaurants.
Rebecca and Dawn of Growing SynergyCoffee from Barnie’s CoffeekitchenDelicious Croissants from Olde Hearth bakeryFree range cage freeGardenThe garden at Lake Meadow NaturalsFigs on the farmThey provide goat milkFeeding the goatsMale Turkeys on the farmRhode Island Red ChickensChickensRhode Island RedsThe farm store at Lake Meadow NaturalsDale Bob Volkert, owner of Lake Meadow NaturalsBrand new chicks hatched in the incubator this morningBrand new chicks hatched in the incubator this morningDale points to the machine sorting the eggs out by weightChecking for cracks and blood spots in the eggsDale Bob Volkert, owner of Lake Meadow NaturalsCage Free eggs at Lake Meadow NaturalsRhode Island red chickens at Lake Meadow Naturals
Norman’s teamChef Andres Mendoza of Norman’s at Ritz Carlton OrlandoNorman’s team at their stationsSunny side upFarm fresh eggsDining brunch in the pastureEnchilada, French Toast, Pork Belly, Over Easy Egg, Peaches from Norman’sEnchilada, French Toast, Pork Belly, Over Easy Egg, Peaches from Norman’s
Lake Meadow Naturals
10000 Mark Adam Road
Ocoee, FL
Recipes
—————————————
Cinnamon Maple Pecan Bread
Bread Maple Glazed Pecans
¾ c. Milk ¼ c. Maple Syrup
¼ c. Maple Syrup ¼ c. Brown Sugar
6 Tablespoons Butter 1 c. Chopped Pecans
2 ½ teaspoons active dry yeast
2 eggs Filling
1/3 c. Sugar 1/3 c. Sugar
3 1/2 c. All Purpose Flour 2 Tablespoons Cinnamon
1 teaspoon salt 1 Batch Maple Glazed Pecans
3 Tablespoons Melted Butter
Directions:
For Dough:
In saucepan, combine milk and maple syrup. Heat to 110 degrees F. Put in mixing bowl and add the yeast and the sugar. Whisk in the eggs. Melt the butter then add to the same mixing bowl. Set aside for 10 minutes. In a separate bowl, combine the flour and the salt. With mixer running, slowly add the flour mixture until combined.
Mix on medium speed until the dough forms a smooth and shiny ball. This should take around 10 minutes. When fully mixed, put the dough in an oiled bowl and cover with oiled plastic wrap. Allow the dough to proof until doubled in size, around 2 hours.
For Glazed Pecans:
In a saucepan, bring maple syrup and brown sugar to a boil. Add in pecans and continue to boil, stirring continuously for 5 minutes. Remove from heat and put spread nuts out evenly on a piece of sprayed parchment paper.
To Assemble:
When dough is proofed, roll out on floured surface into a long rectangle as wide as your bread loaf pan. Brush dough with melted butter.
In a bowl, combine sugar and cinnamon. Sprinkle on top of melted butter, then finish with the glazed pecans.
Starting from the back, roll the dough in a tight spiral towards you, making sure to seal the ends and the long edge at the end.
Place dough seam side down in a greased loaf pan. Cover with plastic wrap and allow to proof again until doubled in size, around 2 hours.
When ready to bake, brush with egg wash.
Bake in 350 degree oven until deep golden brown, around 40 minutes. Allow to cool completely before removing from pan and cutting.
2014 – Norman’s – Sarah Cox, Pastry Chef
Enchiladas
½ # Chicken confit or pulled chicken
½ cup chicken stock
1 cup of crème fraiche or sour cream
¼ # Queso fresco
6 tomatoes
1 Spanish onion cut in quarts
2 Garlic cloves
1 jalapeno chili
1 bunch of cilantro
½ bunch of parsley
½ bunch of fresh oregano
¼ # Corn tortillas
4 fl oz of Canola oil
1 teaspoon of freshly ground cumin
Salt
Black pepper, freshly ground
Sauce:
In a mixing bowl coat with canola oil the tomatoes, onion, jalapeno and garlic cloves, and roast
them in a preheated oven at 400F until charred.
In a Blender, blend all your roasted ingredients with the herbs, cumin and chicken stock. Cook
the mixture in a non-corrosive sauce pot at low temp for about 20 min. stirring constantly.
Assemble:
Pan fried the tortillas and let them cool down just enough where you can handle them with your
hands.
Roll the tortillas with the chicken confit, and lay them in to a casserole dish, in one single layer just covering the bottom of the dish with the rolls.
With a ladle cover the rolls evenly with the sauce, and bake for 15 to 20 min at 350F.
When ready to serve, add the crème fraiche, queso fresco and garnish with finely minced cilantro
and red onions.
Pork Belly
1 Whole fresh pork belly
1 Tablespoon coriander seeds, lightly toasted and coarsely ground
1 Tablespoon fennel seeds, lightly toasted and coarsely ground
Salt
Black pepper, freshly ground
1 Tablespoon canola oil
½ Cup onion, diced
½ Cup celery, diced
½ Cup carrot, peeled and diced
8 cloves fresh garlic, minced
1 Cup white wine
3 Cups chicken stock, hot
1 sprig fresh thyme½ teaspoon cumin seeds, lightly toasted and coarsely ground
Score pork fat; cover pork belly with seeds; cover with plastic wrap; refrigerate overnight.
Heat oven to 300F.
Scrape seeds off fat side of pork belly; season.
Heat oil in large non-reactive saucepan set over medium; add pork belly fat side down; sauté
until fat is golden brown; transfer pork belly to roasting pan.
Pour off excess fat from saucepan; add onion, celery, carrot, and garlic; cook until softened;
season; add wine; reduce by 90 percent; add stock and thyme; season.
Pour liquid over pork belly; cook uncovered in oven until very tender (about 4 hours); remove
from oven; cool pork belly in braising liquid.
Strain braising liquid through fine chamois; chill until fat congeals; remove fat; discard; reserve braising liquid in refrigerator
May marks the beginning of ‘cue season and it is also National Hamburger Month! Margaritaville is celebrating with three limited-time-only specialty burgers inspired by the different regions of the Americas.
One of the most celebrated holidays at Margaritaville®, National Hamburger Month returns to honor a true American icon—the hamburger. Starting May 1 through May 31, Margaritaville Orlando, along with locations across the country from the Bayou to Baja, will celebrate with specialty burgers that pay homage to regions of the Americas. Margaritaville will also pay tribute to its signature burger “Cheeseburger in Paradise” that has been served with a side of fun for almost 30 years.
To prepare for the month-long celebration, Margaritaville® connected with thousands of fans spanning the country, encouraging them to share their version of the perfect hamburger. The burger components surveyed ranged from the preferred type of patty to toppings, condiments, buns and sides. Out of more than 17,000 respondents, almost 82 percent of those surveyed preferred beef to turkey or vegetarian patties. An astounding 93 percent voted cheese as the number one topping, with cheddar as the favorite. Lettuce, tomato, bacon and pickles also got top votes. Ketchup, mayonnaise and mustard were the most popular condiments with barbecue sauce and Heinz 57 coming in fourth and fifth place. Naturally, the favorite side item was French fried potatoes with 77 percent of the respondents opting for a big kosher pickle and 53 percent choosing a cold draft beer as their beverage of choice to enjoy with their burger.
All burgers can be substituted with veggie or turkey patties and are available with gluten-free buns. Burgers are served with a choice of French fries, sweet potato fries or mixed green salad.
MARGARITA FLIGHT: Who’s to Blame, Blueberry Pomegranate, Last Mango In Paris, and Fins to the LeftVOLCANO NACHOS: House-made tortilla chips topped with chili, cheese, fresh guacamole, sour cream, jalapeños, tomatoes and scallions“DRUNKEN” SHRIMP SKILLET: Sautéed with tequila key lime butter, roasted garlic and peppers, with a mini baguette for dippingGRILLED SHRIMP SKEWER: Jerk-glazed shrimp dusted with sugared coconut served with pineappleBAYOU BURGER: Seasoned with Cajun spices, topped with caramelized onions, grilled andouille bacon, lettuce, tomato and Cajun remoulade sauce on a toasted brioche bunBAJA BURGER: Topped with carne asada, Oaxaca & Monterey jack cheese, avocado, pico de gallo, key lime crema and shredded lettuce on a toasted brioche bunLANDSHARK LAGER FISH & CHIPS: Hand dipped in our Landshark batter, fried and served with jalapeño tartar sauce, French fries and cilantro lime coleslawCHOCOLATE 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. Swirled tableside with chocolate and caramel sauces.
Omni Features Spectacular Washington State Wines from March 1 – May 31
Omni Hotels & Resorts’ popular culinary series, “Flavors of the World,” is back again this spring at Omni Orlando Resort at ChampionsGate with a spotlight on the wines of Washington State.
“Taste Washington” will feature many of Washington State’s best wines in Omni bars and restaurants across the U.S., and will be accompanied by a food pairing menu of Washington-inspired cuisine.
The brand-wide program, running through May 31, 2014, is in partnership with the Washington State Wine Commission, and serves as an extension of the state’s own Taste Washington, an annual month-long March event in celebration of the wines from the region.
As part of the 2014 Omni Food & Beverage symposium, Washington state wineries shared a variety of wines that were sampled and then selected by Omni’s culinary team. Each participating hotel will offer ten unique Washington State wines, in both six and nine ounce pours.
Omni Orlando Resort’s accompanying “Taste Washington” campaign, starting at $189/night, is available to guests through May 31, 2014, andincludes an extra taste of the region with a Washington cheese plate, bottle of wine from Washington and the region’s finest apples delved in-room upon check-in.
Taste Washington is the highly anticipated 2014 Omni Flavors of the World campaign and joins a list of past annual programs. In the past, Omni Flavors of the World programs featured the wines and foods of Italy, Argentina, Spain and France.
“We are proud to partner with Washington,” said David Morgan, vice president of food & beverage for Omni Hotels & Resorts. “Our Flavors of the World program was designed to offer our guests a unique experience, and we hope, with this installment, to further familiarize them with this incredible region by featuring some of the best wines in the country.”
The food pairing menu will be offered across participating hotels. With dishes inspired by local flavors and the indigenous cuisine of Washington State, guests can enjoy: Handmade Washington Cheeses served with fig jam, honey and olives, Dungeness Crab Fritters, Dungeness Crab and Snap Pea Soup, Apple and Fennel Salad, Roasted Salmon served with Wild Mushrooms and Apple Crisp with Vanilla Ice Cream.
To better understand the terroir and meet with featured wine makers, Omni food and beverage professionals undertook an intensive February trip that covered more than 50,000 acres of Washington State vineyards to experience and sample the wines first-hand. The team visited some of the 20 participating wineries, including Chateau Ste. Michelle, Hogue Cellars and Charles Smith Wines, gaining a deeper appreciation for the beautiful vineyards and vintages that will be showcased throughout Omni’s Taste Washington program.
Washington State is the No. 2 premium wine grape grower in the U.S. The diverse topography allows for ideal grape growing conditions, making it one of the world’s great wine regions. In fact, over the past five years, nearly 50 percent of Washington State wines reviewed by wine lifestyle magazine, Wine Spectator,have received a score of 90 points or more, a higher average than regions such as California, Italy, France and Oregon. Washington State also offers the lowest price for its 90 point wines compared to those same wine regions, proving that Washington State wine is not only consistently high quality, but offers great value.
“We are so pleased to share Taste Washington with Omni Hotels and its guests,” said Rob Andersen, marketing director of the Washington State Wine Commission. “What makes Washington wines so unique is the fact that our fruit is amazing. After more than a year of planning and in-depth wine culture immersion, Omni truly understands why our wines are so special and they are an incredible brand partner to help extend our program nationwide.”
Omni’s accompanying “Taste Washington” package, available to guests from March 7, 2014 – May 31, 2014, includes an extra taste of the region with a Washington cheese plate, Washington bottle of wine and Washington apple delivered in-room upon check-in.
The Capital Grille, known for dry-aged steaks and award-winning wine list announces the introduction of new burger offerings for lunch.
The Capital Grille will be adding three new burgers to the lunch menu.
The new burgers, all wonderfully juicy and made with premium Wagyu beef, will be featured on the lunch menu along with The Grille’s Signature Cheeseburger, the Wagyu Cheeseburger with Fried Egg and Crisp Onions and Lobster and Crab Burger with House Tartar Sauce.
The new burger options, include:
-Kona Crusted Wagyu Burger with Shallot Mayo ($17)
-Wild Mushroom Wagyu Cheeseburger with 15-year Aged Balsamic ($18)
-Oscar-style Wagyu Burger with Jumbo Lump Crab and Bearnaise ($19)
All of the burgers will be served with a side of Parmesan Truffle Fries.
The menu is only available at the Millenia mall location for now, the newest Capital Grille in our area. The interior design here is much more modern and casual, rather than the usual club feel from other Capital Grilles, owing to the casual nature of mall shoppers and appealing to the younger crowd – hence the very prominent bar area and open air seating.
Happy National Burger Month, yall!
New burger menuWild Mushroom Wagyu Cheeseburger with 15-year Aged Balsamic ($18)Wagyu Cheeseburger with Fried Egg and Crisp OnionsOscar-style Wagyu Burger with Jumbo Lump Crab and Bearnaise ($19)Kona Crusted Wagyu Burger with Shallot Mayo
The Capital Grille at Mall at Millenia
4200 Conroy Rd, Orlando, FL 32839, United States
Phone:(407) 351-2210
Congrates to @NateLibrarian for the winning Instagram photo – she won 2-$20 gift certificates to the new Fresh to Order Restaurant at Waterford Lakes.
Check out some selected entries below!
@dkhuang10 Sapporo Ramen tonkotsu ramen with extra pork, egg, and corn add ins. @tastychomps #orlandoeats #ramen@dkhuang10 Crispy oysters and sausage over rice pirloo topped with a coddled egg in a tomato gravy. #casknlarder #winter parkeats #orlandoeats #oysters @tastychomps #brunchDinner #tobikonigiri with quail eggs and octopus salad. Itadakimasu! @adventures_of_satori@thehungrysprout Local greens from Skyebird East End Market @tastychomps #OrlandoEats@thehungrysprout Local greens from Skyebird East End Market @tastychomps #OrlandoEats@adriangilliam @tastychomps #orlandoeats homemade meal! Chicken, cheese, pasta, and bacon bits! #dinner@kaleidasyz Been a long week…this was needed!! #4rivers #bbq #orlandoeats @tastychomps@NateLibrarian Artisan Table Burger@natelibrarian Garden Pizza topped with egg – the WINNER
The Osprey Tavern will open in Baldwin Park at 4899 New Broad Street, Orlando, Florida 32814 this fall, according to sources.
It will be run by the owners of the sleek Seito Sushi, the wildly popular Japanese restaurant, also in Baldwin Park.
Jason Chin, owner, tells us, “The place will be featuring seasonal new American cuisine, a raw bar, charcuterie and cheese, craft beer, fine wine and scratch cocktails featuring small batch spirits. The chefs will be announced soon and we hope to be opening around October of this year.”
The restaurant will take over the place once occupied by Bullfish, a merchandise and post office store on the corner. There have been quite a few closings along the New Broad Street corridor in Baldwin Park these past few years, but Seito Sushi has been one of the few restaurants able to remain very popular with the local residents for its quality sushi and sophisticated atmosphere.
WINTER GARDEN EATERY GETS A RESTAURANT IMPOSSIBLE MAKEOVER
Cave Inn BBQ episode of Restaurant Impossible airs May 21st
Winter Garden, FL, May 16, 2014 – Cave Inn BBQ, a family-owned and operated restaurant approaching its one-year anniversary, had a recent visit by Robert Irvine and the Restaurant Impossible crew. The episode airs this Wednesday, May 21st at 10pm on Food Network. There will be a viewing of the show at the restaurant that night, but space is limited so reservations are recommended by calling 407-614-8328.
Cave Inn BBQ is a family owned and operated restaurant with an evolutionary twist, located in Winter Garden at the corner of 535 and Tilden Rd in Winter Garden, FL. Signature items include a two pound beef rib, the Dino Egg appetizer, which is a unique twist on the Scottish Egg, along with the more traditional St. Louis style ribs, pulled pork and brisket sandwiches. Other entrees include a salmon steak, pork chop, Cornish hen, and rib eye. They also offer a unique variety of house-made sauces to complement their dishes, including their original La Brea Tar Pit sauce.
The restaurant is open Tuesday through Sunday for lunch and dinner and offers live entertainment on the weekends and will be hosting Trivia Nights every Wednesday beginning May 28th. The bar serves beer, wine and specialty cocktails. Full menu and hours are available at www.CaveInnBBQ.com. The restaurant can also be followed at facebook.com/caveinnbbq and on Twitter @CaveInnBBQ.
ABOUT CAVE INN BBQ – Founded by two brothers with a dream to make good food fun, Buzz and Skip Klavans worked together to bring their dream to life. Buzz and Skip Klavans originally tried out their concept a few years back on the Food Network’s 24 Hour Restaurant Battle and decided to make the dream a reality in 2013 by opening up the restaurant here in Winter Garden, FL.
Photos of three of the new dishes at Cave Inn BBQ
New Cornish Hen at Cave Inn BBQSalmon w/Citrus Herb Butter at Cave Inn BBQDino Egg Appetizer at Cave Inn BBQ
The restaurant has a soft opening starting this Thursday May 15, 2014 starting at 6 pm, and then regular hours with lunch every day after, and plans for a grand opening later in June. I dropped by with some friends on their friends and family run-through today and checked out the new digs. I left feeling quite impressed with the quality of burger being served here at Burger and Beer Joint and hope to return soon.
Quite the renovations have been made for the opening of the new Burger and Beer Joint, a Miami based restaurant with plans to expand to International Drive and other locations in Orlando.
Brick is layered inside the entrance ceiling creating the feeling of a tunnel, and an urban design is added to the bar area making it very inviting. You would never realize just a few years ago this place was the home to a Perkins, then a Chinese/Japanese buffet, and finally Culpepper’s before it.
Burger and Beer Joint has a sports and rock ’n’ roll theme and of course lots of burgers and beers on the menu.
Their restaurant specializes in “massive burgers with a gourmet twist – You pick a beer, then pick a burger.”
Though the drink menu is a bit limited in terms of beer, they have some very nice options ranging from IPAs to lagers. I had a nice, smooth, lemony Shandy to go along with my burger on my visit.
My friends had the HOTEL CALIFORNIA ($13.99) – a very filling, cooked to ordered medium 1/2 lb. Premium Black Angus beef burger topped with guacamole, grilled Vidalia onion, jalapeno relish, cilantro sour cream, sharp cheddar, and a sunny side up fried egg between two brioche buns, and served with skinny fries.
Hotel California burger
I ordered the THUNDER ROAD ($13.99), a more standard burger (think of it as a very good, bacon cheeseburger) made with 1/2 lb. Premium Black Angus beef, smoked Duroc pork belly bacon, American cheese, sesame bun, a side of BBQ sauce, and served with skinny fries. Overall, one of the best burgers in town, and reminiscent I think of the burgers found at Metrowest’s Teak Neighborhood Grill – huge, juicy, delicious burgers.
Thunder Road BurgerScaffolding work still being done
Artisan Pizza in just 90 seconds – all served from a food truck.
That’s what Chef Drew Soifer, a long time resident of the greater Orlando area, is cooking up with a new concept in the food truck world – a one-of-kind truck called 900 Degreez.
This converted container truck features a bespoke imported Italian wood-fired oven that can cook a pizza in an unbelievable 90 seconds.
The truck façade features an all-glass panel that allows customers to view the chefs at work. Chef Drew created a menu consisting of artisan pizzas, which includes his specialty, the EIEIO pizza that is a white mozzarella pizza with sliced fuji apples, apple bacon and garlic. 900 Degreez also serves garlic knots, Italian breads, baguettes and other baked goods.
The Margherita Pizza – classic fresh mozzarella, red sauce and fresh basil.
Other pizzas include:
The Greek $11
Spinach, minced garlic, shredded mozzarella and feta cheese.
The Big Island Pizza $10
Fresh sliced pineapple, sliced ham, red sauce and shredded mozzarella.
Farm to Table $11
Rendered pork, caramelized onions, blue cheese and shredded mozzarella.
Spade & Hoe $10
Sliced heirloom tomatoes, Kalamata olives, onions, red sauce and mozzarella.
The 35-foot truck weighs 33,000 pounds, with the oven itself weighing in at 3,500 pounds, so large in fact that Chef Drew was required to obtain a CDL.
Chef Drew says, “As the popularity of food trucks increases, Orlando has experienced unparalleled growth in this market. I believe food trucks will be around for a long time and I look forward to being a part of it.”
“I decided to open the artisan pizza truck because it made more sense to be mobil versus being at a fixed location. I could have opened in a great location but then I would have had to deal with all the overhead that comes with that. Like rent, electric, water, a much larger staff etc.. In addition when I lived in San Francisco I experienced my first wood fired brick oven pizza and the experience was amazing. The flavor and the texture of something that was cooked in 90 seconds was awesome. Something so simple and flavorful was what I wanted to bring back to Orlando. Our pizza dough is made fresh daily and doesn’t contain any preservatives or stabilizers that are often found at a majority of pizza chain restaurants.”
Chef Drew is a graduate of New England Culinary Institute. He honed his culinary skills with top rated chefs including the late Jean Louis Paladin, as well as Charlie Palmer and Cindy Hudson while working in renowned restaurants such as the 4-Seasons, NAPA restaurant and Paris Hotel in Las Vegas.
“Throughout my experiences with the different chefs, they always placed a huge emphasis on the quality of the ingredients and making sure the customer was always satisfied. This rings true with me today. Quality is far more important than quantity,” Drew told us in a recent e-mail interview.
900 Degreez has been in operation since mid April and we can be found all over the Orlando area. The best way to find them is to go on their website at www.900degreezpizza.com and go to the “Find Us” page. There you will see all of their upcoming events with times and locations.
Hushpuppies $8
Chicken Mole Tamale $9
Chicken and Waffles $20
Shrimp n Grits $24
Corn Cake $8
Roasted Corn Bruschetta $8
Sea Scallops $12
Atlantic Salmon $26
Tuscan Chicken $22
Sweet Corn Upside Down Cake $8
FRANCIS BIONDI
