A Slice of Heaven at Se7en Bites

Krystle Nguyen

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Oct 14, 2013

In my pursuit to discover the sweet spots of Orlando, I stumbled upon a neighborhood establishment located in the Milk District off of Primrose/Robinson Street at the former location of Spooky Black Cat Cafe.

Se7en Bites has been in business with some of the best restaurants in Orlando, delivering creative dessert mini-pies to locations such as Pom Pom’s and Blue Bird Bake Shop.

Owner and Pastry Chef Trina Gregory-Propst is now expanding upon her magical pies and fabulous desserts to offer breakfast, brunch, lunch, and locally blended coffee from her new storefront.

Chef Trina elevates simple ingredients to create sweet and savory signature recipes that will satisfy your taste buds.

Favorites include her signature Salted Caramel Dark Chocolate Pecan Pie, Homemade Biscuits with Peach Ginger Jam, Savory Breakfast Bread Pudding with Hollandaise, Pimento Grilled Cheese and Bacon Sandwich and the Meatloaf Sandwich, a throwback to downtown’s classic Sandwich King (Se7en Bites is in the former Sandwich King location). Weekend must-tastes are the warm Cinnamon Rolls and Biscuits and Gravy.

And, if you’re wondering…the name “Se7en Bites” has quite a special meaning in Chef Trina’s life and food philosophy. Chef Trina has maintained an amazing 187-pound weight loss for more than seven years. Her gastric bypass surgery limits her to just seven bites of each meal, which inspires her to make every bite count.

Chicken Pot Pie
Comfort food classic. This signature recipe is house-made with celery seed crust and filled with hearty ingredients. It was hard to put the fork down!

Salted Caramel Dark Chocolate Pecan Pie
Happiness in a tin can – my personal favorite. Brought this pie home with me and it only took one bite a day to satisfy my craving – and cherish the pie a little longer. Made with a salted butter crust mixed with caramelized pecan filling in dark chocolate.

Iced Coffee (left) and Orange Blossom Iced Tea (right)
The coffee is cold brewed overnight to create a full bodied rich taste. I also found the Orange Blossom Iced Tea to be refreshingly different and delightful to have for any time of the day. The tea combines a citrus and floral flavor that is fresh and not too sweet.

Dark Chocolate Salted Peanut Butter Bacon Crumble Cupcake
Dark chocolate salted peanut butter cupcake topped with Italian butter frosting , bacon bits, and peanut brittle.

Duffin
Hybrid of a donut and muffin. Cake donut dipped in brown butter cinnamon sugar.

Chocolate Chip Coconut Biscotti

Hazelnut Coffee Cake
A modern twist of Trina’s grandmother’s recipe. Hazelnut brown sugar coffee cake with brown butter glaze.

Dark Chocolate Stout Cake
Dark chocolate salted pudding layers topped with sliced crumbs to create rich texture.

Pumpkin Spice Shortbread and Pumpkin Spice Ginger Cream Cake.

Pumpkin Spice Shortbread and Pumpkin Spice Ginger Cream Cake. Celebrate Fall with some seasonal sweets!

Pom Moon Pie Ingredients
Graham cracker sandwich with a vanilla bean bacon crumble marshmallow center dipped in chocolate. Dedicated to Pom Moongauklang from Pom Pom’s Teahouse & Sandwicheria. The moon pie captures the perfect blend of crunchiness, saltiness, and sweetness!

Se7en Bites is a new neighborhood gem that is becoming popular among the locals. Many of the dishes are house-made using genuine whole ingredients with consistent quality. The oak paneled walls and booths creates an inviting space for a casual breakfast or lunch. I will have to visit soon to try out their special breakfast items!

For more information, visit:

http://www.se7enbites.com

Pastry Chef/Owner: Trina Gregory-Propst
General Manager: Kevin Thornton
Email: delishinfo@se7enbites.com

Address: 207 N Primrose Dr, Orlando, Florida 32803
Phone: (407) 203-0727
Hours of Operation
Tue – Fri: 7:30 am – 3:30 pm
Sat – Sun: 9:00 am – 3:00 pm

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

MasterChef Season 5 Auditions in Orlando – w/ Eddie Jackson from Season 4

Events

Ricky Ly

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Oct 13, 2013

2

MasterChef Season 5 Auditions in Orlando – w/ Eddie Jackson from Season 4

This past weekend, Fox’s MasterChef held auditions for their 5th season of the popular reality show featuring home cooks who meet and battle each other each week in creating dishes while under scrutiny of the three judges: Gordon Ramsay, Joe Bastianich, and Graham Elliot.

Over 100 applicants from all over the Southeast (some traveling as far away as Savannah, GA and Charleston, South Carolina) came to the Holiday Inn on Kirkman Road to let the MasterChef food experts taste and vet their prepared foods.

One of the first people in line was Michael Nightingale, a former New York State Trooper who retired and moved to Florida (that’s a familiar story!) and figured he would give MasterChef a try after being inspired by what he had seen on the show. He prepared a German influenced pork cutlet dish with spaetzle and cabbage.

Dominic Calamari (yes, that is his real last name) also showed up early to show his cooking skills by preparing his namesake, calamari. Known for his Italian dishes, Mr. Calamari had left his job with Costco in North Carolina to take care of his father here in the Orlando area. He is still looking for work after being denied a hardship transfer from Costco and thought it would be fun to try out for the MasterChef auditions.

Kristin Curtin, Casting Producer of MasterChef Season 5 – and also a veteran of other Ramsay reality television shows such as Kitchen Nightmares and Hell’s Kitchen – was on site and gave us a nice interview about the audition and the show and what they are looking for in contestants here in Florida.

In 2013, Eddie Jackson was a contestant on Fox’s MasterChef Season 4 and advanced to seventh place before meeting his defeat at the tag team round in creating sushi rolls, a dish he was unfamiliar with at the time. He is also a retired American football cornerback, a former member of the Miami Dolphins, New England Patriots and Washington Redskins.

At the Orlando auditions this past Saturday, Eddie was on hand to give some reassurance and advice to the contestants. He actually revealed that he was on his way to Houston from Miami to join his fellow MasterChef alumni Christine Ha (winner of Season 3) and James Nelson (top 4 in Season 4).

Some of the most insightful tips that he gave the crowd were:

1. Be true to yourself – when making dishes, don’t try to go too far outside of your comfort zone as it may come back to hurt you if it ends up tasting like crap.
2. What you see is what you get – the personalities of the contestants on the show was really what they were like (read: Krissi really was a b—-)
3. Bring your repertoire of skills ready – the contestants would often be given a prompt of what they would have to cook and then have to start within 2 minutes and successfully create that dish. There is no real training so be ready for whatever they throw at you. He wishes he had worked more on plating and knew more about desserts (and of course sushi rolls).

The last tip was really surprising to me as I had always thought the contestants would have some sort of guidance or workshop on how to create some of those crazy dishes like chocolate molten lava souffle’ – but they really did have to know how to recreate the dishes on the fly – and it really made me respect the contestants even more knowing that.

Eddie also revealed that he is planning a few pop up dinners with James Nelson and Christine Ha in Houston this November in Houston and will be working with James at his award winning hot sauce company, Bravado Spice, which is now being shipped out to Whole Foods. He is also working on a “moveable feast” festival, the Follow the Food Festival, that will be moving around to different cities in the US.

He gave us a quick update about his upcoming projects and what he has done since MasterChef in this video interview:

More information on Eddie at:
Facebook: facebook.com/theeddiejackson
Twitter: @mc4eddie
Instagram: @mc4eddie

Finally, Martina Rutti of Tampa, FL talks to us about her Sherry Mushroom ravioli dish, her passion for the environment and food, and auditioning for MasterChef:

All the best of luck to the contestants from Orlando in the coming season for Master Chef!

For more info about Master Chef Casting, visit
http://masterchefcasting.com/

Bull and Bear at Waldorf Astoria Orlando

Ricky Ly

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Oct 13, 2013

2

Bull and Bear at Waldorf Astoria Orlando

I recently visited Bull and Bear as part of a media event to feature the ongoing Food and Wine Weekends at Waldorf Astoria and Hilton Bonnet Creek. In addition to trying out some of the special menu for the weekend events, my dining companions and I also had the chance to try some regular staples at Bull and Bear.

As I have said before, the Bull and Bear Restaurant at the Waldorf Astoria Orlando is one of the finest restaurants in Orlando and is probably one of the most overlooked.

Bull and Bear’s Executive Chef Massimo Falsini

The restaurant is led by Executive Chef Massimo Falsini, a world class chef who has served as Executive chef at Hilton in Dubai along with Sous Chef Daniel Tederous, a former executive chef at The Capital Grille, Tampa, along with a list of fine restaurants in Atlanta.

If Orlando had a Michelin guide, the Bull and Bear at the Waldorf Astoria Orlando would be one of the few restaurants in Orlando I could see making the list.

Pasta Explosion at Bull and Bear, Waldorf Astoria Orlando

One of the standouts from many standouts was the Pasta Explosion, house made ravioli stuffed with an airy carbonara mousse, parmegiano reggiano cheese, and serrano ham in a white sauce. The name may sound a bit ostenatious, but it aptly and succinctly describes this wonderful dish that just explodes in your mouth with an array of delicate, layered flavors from the serrano ham and parmagiano reggiano cheese filling.

Escargot & Gnocchi – Shimeji mushroom, black garlic

The escargot and gnocchi dish was also a huge favorite among my dining companions – very nice flavors with the shimeji mushrooms and escargots complementing each other in texture, and perfectly seared gnocchi that will make you dream about this dish later on, wishing there was more.

Roasted Colorado Lamb – Ras al Hanout tagine, Beluga Lentils, Jamon Serrano

The roasted Colorado Lamb dish is inspired from Chef Massimo’s time in the middle east, serving as executive chef at the Hilton in Dubai. It was one of the most requested dishes from the wife of a sultan who would often visit his restaurant.

The roasted lamb features a Ras el hanout spice, a spice mix from North Africa is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Commonly used ingredients for the spice mixture include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.

The lamb is just melt in your mouth tender and delicious, placed on top of cooked beluga lentils and topped with a sprig of rosemary.

The pastry team at the Bull and Bear is legendary, no doubt with some influence from Francis Metais, food and beverage director at the Waldorf Astoria Orlando, also a pastry chef by training.

The signature dessert is the “Lemon”, made from a hollowed out casing of a lemon. The lemon fruit is then used to make a lemon curd, cream, and sorbet – all edible and very unique – and then filled back into the lemon casing.

Chocolate Bar. The Chocolate Bar is decadence defined – creamy, smooth Valrhona Carmelia Chocolate with a vodka infused chocolate syrup and a rice krispies center.

WALDORF BEIGNETS – CHOCOLATE SAUCE, MADAGASCAR CUSTARD

BULL & BEAR CHEESECAKE – TOPPED WITH WILD STRAWBERRY & PINOT GRIGIO JELLY, LENTIL CRUST

All in all, Bull and Bear is one of the best restaurants I have tried in Orlando and think they are definitely worthy of more awards. I think it has got to be one of my favorite restaurants that I have visited this year along with Flying Fish Cafe at Disney’s Boardwalk. The prices are a bit more on the fine dining end, but very much well worth it.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

Eating out with Better Food Choices on a Budget – “Fast Food” Edition – #HealthyChomps

Ricky Ly

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Oct 11, 2013

0

Eating out with Better Food Choices on a Budget – “Fast Food” Edition – #HealthyChomps

Better Food Picks

It can be a challenge to eat healthy on a budget when dining out. There isn’t always an all-around healthy choice.

Sometimes you can only compare and make the best choice with what’s available to you, and with what you can afford.

Here is a list of better food picks at some popular restaurants. Use this to guide some of your decisions when dining out.

McDonald’s $1 Breakfast Menu

Sausage Burrito. The Sausage Burrito is a better pick than the Sausage Biscuit or Sausage McMuffin.
Hash brown. Only eat one.
Coffee. Coffee is a rich source of disease-fighting antioxidants. Be mindful of what you put in it. Go easy on the cream and sugar.

McDonald’s $1 Lunch or Dinner Menu

Side Salad. Americans don’t eat enough fruits and vegetables. We have to make an effort to eat more of them even when we don’t feel like it. Our health depends on it. Choose a light salad dressing like the low fat balsamic vinaigrette or low fat Italian dressing.
Grilled Onion Cheddar Burger. This burger is a better pick than the McChicken or McDouble sandwich.
Fruit N’ Yogurt Parfait. The parfait is a better pick than the ice cream cone or chocolate chip cookie because it has fruit in it. It’s a more nutritious way to satisfy your sweet tooth too.

Panera Bread

Bagels. I recommend the Whole Grain, Plain, Sesame or Everything bagel because these bagels have less fat and sugar in them. The Whole Grain bagel has three times more fiber than some of the other bagels offered at Panera. Enjoy your bagel with a reduced fat cream cheese spread.
Soup. A cup of Low-Fat Vegetarian Black Bean, Low-Fat Garden Vegetable with Pesto or Low-Fat Chicken Noodle soup are healthier options because they have less saturated fat than many of the other soups. Avoid ordering creamy soups too often. A cup of New England Clam Chowder packs a whopping 27 grams of saturated fat. Saturated fat is considered one of the “bad” fats because it raises low-density lipoprotein (LDL) cholesterol which is a risk factor for heart disease and type 2 diabetes.
Sandwiches. There are so many to choose from. Smoked Turkey Breast on Country, Mediterranean Veggie on Tomato Basil, Roasted Turkey & Avocado BLT on Sourdough, Tuna Salad on Honey Wheat and Napa Almond Chicken Salad on Sesame Semolina are some of the lighter picks. If you order a heftier sandwich like the Big Kid Grilled Cheese on All-Natural White Miche, Italian Combo on Ciabatta or Steak & White Cheddar on French Baguette order half a sandwich. Many of these sandwiches contain half the total calories you need in a day.

Chipotle

Calories add up quickly when creating the perfect Burrito. Pick your favorite meat or go meatless, but be topping conscious. Focus on food that comes from plant sources. Go whole grain and choose brown rice over white rice. Add your favorite beans, vegetables and salsa. Guacamole would be a better topping than cheese and sour cream, but if you decide to add cheese and sour cream make a little go a long way.
The Burrito Bowl and Salad. Choosing to have rice or a tortilla (not both) is a great option. The tortilla is 290 calories alone. For diabetics especially, watching carbohydrate content is critical. It’s a good habit to limit meals to include only one grain serving.

Lechoneras/Latin Carryout

As hard as it may be limit the amount of fried selections you choose. Maduros, tostones, empanadas, alcapurrias, chuletas and bacalao frito should be enjoyed in moderation. Try to choose baked, roasted or stewed dishes made with leaner cuts of meat such as pollo al horno, bistec, bacalao guisado and carne de res guisada.
Eat beans and all your vegetables. This will add fiber to your meal and aid with digestion.
Most Latin restaurants serve generous portions of food. Take some home. Save some for later. Enjoy your meal all over again.

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If I was given $10 to spend dining out for the whole day, I would budget approximately $3.33 for each meal.

For breakfast I would order the Fruit & Maple Oatmeal from McDonald’s without brown sugar or cream and a Sausage Burrito. It’s likely I would only eat the eggs in the burrito. I would drink water.
For lunch I would go to the Caribbean market down the street from my job that sells hot food. I would order rice, beans, and roasted chicken. They usually give large portions of food so I would try to stretch leftovers to the next meal or snack. Again, I would just drink water.
For dinner I would order the Grilled Chicken Go Wrap without sauce from Wendy’s and a Garden Side Salad with a vinaigrette dressing. I would drink water.

Maria Ali is the Nutrition Manager at Second Harvest Food Bank of Central Florida. Since joining the food bank in 2010, she has implemented nutrition education programs and has fostered the progress of several of the food bank’s nutrition initiatives which includes: a nutrition committee, a nutrition strategic planning workshop, and a wellness program for staff. Additionally, she serves as a Board Member of the Orlando Dietetic Association and is a member of the Academy of Nutrition and Dietetics. Ms. Ali strives to inspire others to live a healthier lifestyle by sharing her passion for nutrition through teaching, speaking, and social media.

Rocco’s Tacos – “TACOS & TATAS TUESDAYS”

Orlando

Ricky Ly

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Oct 10, 2013

0

Rocco’s Tacos – “TACOS & TATAS TUESDAYS”

“TACOS & TATAS TUESDAYS” is back – The entire month of October, Rocco’s Tacos & Tequila Bar Orlando will donate a percentage of their famed Taco Tuesday sales to breast cancer research via Susan G. Komen for the Cure. In hopes of generating additional contributions, anytime Rocco is on the bar in his custom-made breast cancer awareness pink patent leather shoes, he’ll pour complimentary tequila as a thank you.

Tuesday Specials Include:

All you can eat tacos for $14.99 per person
$5 tequila drinks & shots
$15 margarita pitchers
$3 Mexican beers
$6 ultimate vodka drinks

** Drink specials start at 7pm

Ingredients for house made guacamole – lots of avocados

Tequilas – low repasado, dos lunas anejo, and partida elegante

Queso fundido con chorizo appetizer. a lot of cheese.

The World Sexiest Margarita

Surf and Turf Molcajete

Orlando Festival of Bacon 2013 – Photos and Recap

Events

Ricky Ly

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Oct 10, 2013

1

Orlando Festival of Bacon 2013 – Photos and Recap

So this past weekend, the Orlando Festival of Bacon was held at the Festival Park in the heart of Orlando. Thousands of people attended and thousands of samples of bacon were given out and bacon dishes sold. But many attendees noted that they were disappointed. Some had to wait in lines that were too long or were upset at the cost of the entry to the festival and then having to pay for more bacon products once inside. It’s the first year after all – I think the organizers can take what they learned this year and apply it and make things better for next year. So, what would you suggest to them to improve for next year? Maybe they will listen and take heed. Comment below!

Event Photos follow:

Bettina and Cuong Yelping for Bacon

Various cuts and styles of bacon (free)

The Smiling Bison prepares their pork belly biscuits

Sea Dog Brew Pub and their bacon burgers

A kind of sad bacon wrapped hot dog

Bacon Baklava from Citrus Restaurant

Some of my favorite people! Citrus Restaurant located on N Orange Avenue in Downtown Orlando

Bacon Ice Cream

Bacon topped chocolate cupcake

So, what would you suggest to them to improve for next year?

Kangaroo Burgers and Eggs Benedicts – Brunch at Matilda’s on Park – Winter Park

Ricky Ly

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Oct 9, 2013

0

Kangaroo Burgers and Eggs Benedicts – Brunch at Matilda’s on Park – Winter Park

Photos by TastyChomps.com’s Krystle Nguyen

“Waltzing Matilda” is Australia’s most widely known bush ballad, a folk song that has been referred to as “the unofficial national anthem of Australia”. The title is Australian slang for traveling by foot with one’s goods (waltzing) with a “Matilda” (bag) slung over one’s back.

Matilda is a romantic term for a swagman’s bundle and I suppose Matilda’s on Park can be called a mixed bag of sorts.

The restaurant took over the spot on the north end of Park Avenue, across from Panera Bread, that has been a bit “cursed” as of late, with quite a few closings in the past few years. Maybe it’s the foot traffic in that area, or maybe it is the restaurant management – either way it’s a tough deck of cards that are dealt.

The decor is rather modern and swanky, though the flat screen TVs flanking the walls give the restaurant a decidedly more pub-like feel. I think that angle shows potential especially given the menu choices of so called “gourmet” mac and cheeses (they have over 7 types here including lobster mac) and burgers. If only the prices reflected those that you would expect at a pub-like establishment. At $14 for Buffalo Mac and Cheese, I would expect more than a small bowl full, maybe a platter of mac and cheese for that price.

On a recent visit for brunch, my friends ordered the typical brunch items from breakfast croissant sandwiches to California eggs benedicts.

As a nod to their “Aussie” theme, one of the burgers on the menu is the Roo burger ($14) made with real kangaroo meat, topped with cheese sauce, onion straws, on a toasted brioche bun. The kangaroo meat tasted slightly gamey, a little greasy for some reason, but savory and was cooked to the right temperature. Overall, not sure if I am a fan, but didn’t hate it – maybe I’ll have to give it another try. The fries that came with the burgers were also quite nice.

On this visit, it seemed oddly quiet for a Sunday morning at the restaurant, with nary another group dining during our time there. Maybe it’s time to do some promoting, as just a few doors down at another restaurant, the crowds were fully flowing. I thought the food at Matilda’s was better than that other place, but maybe it was the concept that throws people off. The theme and menu seem to need some clarity.

The food overall was good, but for some reason it just seemed like something was missing.

Wasabi bloody mary – tomato juice with wasabi, montreal steak seasoned rim

Buffalo Mac and Cheese – pieces of chicken (a rather large piece that looked like fried tofu at first), cheddar, swiss, parmesan, with secret sauce $14

California eggs benedict with avocado, egg, bacon, tomato

Shrimp and crab omelet – cheddar and gruyere cheese, crab, shrimp, with potatoes and wheat toast ($12)

Breakfast croissant sandwich with ham, egg, cheese and side of home fries

Roo burger ($14) – kangaroo meat, cheese sauce, onion straws, brioche bun

Peterbrooke Chocolatier in Winter Park debuts the #Cronut-Inspired Broissant

Ricky Ly

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Oct 9, 2013

1

Peterbrooke Chocolatier in Winter Park debuts the #Cronut-Inspired Broissant

First there was the Cronut and now the kind folks at the chocolate lover’s paradise – Peterbrooke Chocolatier of Winter Park (300 S. Park Avenue , Winter Park, Florida 32789) – have created the Broissant, a doughnut-croissant hybrid.

Like any well-made, cronut-like dessert, the dough is carefully laminated– at Peterbrooke, this is a four-hour process. If you’re aren’t familiar with laminating — it is a baking term for a folding process of alternating layers of dough and butter when making pastries such as croissants and danishes. The more folds or “turns” laminated dough has, the more flaky the finished pastry will be.

The broissants are all made to order treats, coming in two sizes and include toppings:

Broissant (Full size with toppings): $4
Broissant Pépites (Three minis with toppings): $3

Peterbrooke offers the following seasonal flavors of Broissants; however, additional flavors may be available upon request:

· Pumpkin Cheesecake NEW

· Dark Chocolate Sea Salt Caramel

· Ceylon Cinnamon & Sugar

· Peanut Butter with Nutter Butter and Milk Chocolate Ganache

Pepites and Broissants in dough form

Owner Kevin Wray fires up the fryer to get the broissants in

Freshly fried broissants to order, ready for toppings

Cinnamon and cane sugar broissant

Pumpkin cheesecake broissant

Peanut butter with nutter butter and milk chocolate ganache

Dark Chocolate Sea Salt Caramel Broissant

Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek’s 3rd Annual Food & Wine Weekends

Ricky Ly

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Oct 7, 2013

5

Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek’s 3rd Annual Food & Wine Weekends

Photos by TastyChomps.com‘s Krystle Nguyen

The Waldorf Astoria Orlando and the Hilton Orlando Bonnet Creek resorts are hosting the third annual Orlando Food & Wine Weekends, which runs Friday and Saturday evenings Sept. 27 – Nov. 9, 2013. The menus that the restaurants are running this year both surprised and delighted my taste buds and were truly a culinary experience to seek out. This past weekend, I was invited to visit and sample some of the menus available.

For seven weekends, the resorts are featuring these special programming and events aimed to complement and “fill the gaps” around the wildly popular Epcot® International Food & Wine Festival held at the nearby Disney theme park.

They are serious here about food.

“For the past 19 years, Disney has done an amazing job of building their Food & Wine Festival at Epcot,” said Peter Kacheris, managing director of Waldorf Astoria Orlando. “As the festival has grown, so has the public’s appetite for additional culinary-focused experiences. We’ve created our Orlando Food & Wine Weekends to highlight our own world-class culinary team while we complement the Epcot festival.”

Orlando Food & Wine Weekends events will be held at Waldorf Astoria Orlando, and at its sister resort, Hilton Orlando Bonnet Creek, located less than one mile from Epcot, and accessible inside the gates of Walt Disney World® Resort.

Event highlights include:

• A Taste of Waldorf Astoria® at the Bull and Bear Restaurant
Exclusive tasting menus and wine pairings from the master chefs of many of the most renowned hotels in the Waldorf Astoria brand. Guests will enjoy a degustation menu comprised of some of the most celebrated dishes from Waldorf Astoria hotels around the world, paired with exquisite wines. The menu features dishes from Rome to France to New Orleans and right here in Orlando. Offered Friday and Saturday evenings, 6pm – 11pm, Bull & Bear.

• Il Cibo Della Vita at La Luce by Donna Scala
From the kitchen of La Luce by Donna Scala at Hilton Orlando Bonnet Creek, each weekend from Sept. 27 – Nov. 9, a new tasting menu and wine pairing will be unveiled, featuring chef Scala’s newest recipes – many being presented for the first time. This series of culinary experiences is certain to be the talk of the town! Friday & Saturday evenings, 5pm – 11pm, La Luce by Donna Scala.

• Pea Ringu – The Art of Sushi Pairing at Zeta Bar and Sushi Lounge
An exciting epicurean journey awaits as the culinary team of Zeta Bar & Sushi Lounge explore perfect pairings for our favorite sushi dishes including beer, sake and wine. Friday and Saturday evenings, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek.

• Bar du Chocolat and champagne tasting
Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lovers’ dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team using recipes from the most romantic points of the globe. Friday and Saturday evenings, 6pm – 10pm, Peacock Alley at Waldorf Astoria Orlando.

• Live Entertainment – nightly at Peacock Alley

• Royal Tea, A New Waldorf Astoria Orlando Tradition
Guests will treasure time together as they savor finely-prepared tea sandwiches and house-made pastries while sipping premium hot tea and listening to live piano music. Sundays, 3pm – 5pm, Peacock Alley at Waldorf Astoria Orlando.

• Astoria After Dark – Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Orlando Food & Wine Weekends activities. Friday and Saturday evenings, 6pm – 10pm.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

Pea Ringu – The Art of Sushi Pairing at Zeta Bar and Sushi Lounge

The sushi at Zeta Bar and Sushi Lounge, made by some of Orlando’s best sushi chefs, is among some of the best I found in town. The decor is ultra modern and the setting is reminiscent of a swanky night club.

The tasting menu at Zeta Bar and Sushi Lounge features chef-inspired sushi served in a bento box and paired with specially selected beverages all for $35.

Gekkeikan Zipang Sparkling Sake, Schloss Vollrads Kabinett 2011, Takara Plum Wine, Cigar City Florida Cracker White Ale

Nori Cracker – Seared Tuna served over Nori Crackers with Avocado, Spicy Mayo and Smelt Roe – Paired with Cigar City Florida Cracker White Ale

Bonzai Roll – Spicy Tuna Roll topped with Barbequed Eel, Avocado, Eel Sauce and Tempura Crunch and served with a sample of Red Snapper and Salmon Nigiri- Paired with Schloss Vollrads Kabinett 2011

Fried Dumplings – Pork Gyoza and Vegetables fried with a Ginger and Shallot Vinaigrette – Paired with Gekkeikan Zipang Sparkling Sake

Fire Cracker – Yellowtail Sashimi with Jalapeno, topped with Tobiko Yuzo dressing, Tamari Shoyu and Truffle Oil – Paired with Takara Plum Wine

Hiyashi Wakame – Classic Japanese Seaweed Salad – Paired with Gekkeikan Zipang Sparkling Sake

A Taste of Waldorf Astoria® at the Bull and Bear Restaurant

The Bull and Bear Restaurant at the Waldorf Astoria Orlando is one of the finest restaurants in Orlando and is probably one of the most overlooked – the food here blew my and my dining companions’ gastronomic minds on our recent visit.

The restaurant is led by Executive Chef Massimo Falsini, a world class chef who has served as Executive chef at Hilton in Dubai along with Sous Chef Daniel Tederous, a former executive chef at The Capital Grille, Tampa, along with a list of fine restaurants in Atlanta.

If Orlando had a Michelin guide, the Bull and Bear at the Waldorf Astoria Orlando would be one of the few restaurants in Orlando I could see easily making the list.

The tasting menu “A Taste of Waldorf Astoria” may sound a bit humble, but look closer and realize that it is a compilation of 7 dishes from all the best Waldorf Astorias from all around the world, including Orlando. Truly the definition of the ultimate luxurious foodie dream, and well worth the $110 per person, plus tax and gratuity.

Rome Cavalieri (La Pergola, 3 Michelin Starred) – Rome, Italy
45 DAY DRY AGED PRIME BEEF PAPER, AMARANTH CRACKER, BELUGA CAVIAR
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Waldorf Astoria Ras al Khaimah – Ras al Khaimah, United Arab Emirates
VELVET OF CORAL LENTILS, CUMIN CROUTONS, LEMON ESSENCE
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Trianon Palace Versailles (Gordon Ramsay au Trianon) – Versailles, France
RAVIOLI OF LANGOUSTINE AND LOBSTER STEAMED IN RIESLING BISQUE, LIME BOUILLABAISSE on top of shrimp, oyster

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The Roosevelt New Orleans – New Orleans, France
FILET OF RED FISH, OYSTER POCHE AU BEURRE BLANC, MAQUE CHOUX
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Waldorf Shanghai on the Bund – Shanghai, China
LAKE MEADOW ORGANIC CHICKEN, CRISPY MILLET, GREEN PAPAYA CHUTNEY, GREEN CURRY
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Waldorf Astoria Orlando
PINOT BRAISED BISON RIBS, PARSNIPS THREE WAYS, SUC DE CUISSON
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Waldorf Astoria Berlin, Germany
BERLINER PFANNKUCHEN, raspberry creme filled donut

Both hotels are offering packages that include a $50 resort/dining credit. The popular Best of Waldorf Astoria package includes deluxe accommodations, a $50 daily dining/resort credit, and complimentary scheduled transportation to Epcot® (and other Disney theme parks). Rates starting from $269 per night. For more information or reservations, please visit www.waldorfastoriaorlando.com/food-wine , or call +1 888-353-2009, and reference promotion code PBBWW1.

At Hilton Orlando Bonnet Creek, the Bonnet Creek Fall Retreat package includes deluxe accommodations, a $50 daily dining/resort credit, daily parking and internet and complimentary scheduled transportation to Disney theme parks. Rates starting from $199 per night. For more information or reservations, please visit http://www.hiltonbonnetcreek.com/food-wine, or call +1 888-353-2013, and reference promotion code BCFT.

18th Epcot International Food & Wine Festival Sept. 27 – Nov. 11 2013 – Pictures and Review

Ricky Ly

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Oct 7, 2013

2

18th Epcot International Food & Wine Festival Sept. 27 – Nov. 11 2013 – Pictures and Review

The 18th Annual Epcot International Food & Wine Festival started on Sept. 27 and will last till Nov. 11 2013.

Epcot’s Executive Chef Jens Dahlmann talks to TastyChomps.com about the new things this year at the Epcot International Food and Wine Festival

The 46-day festival debuts a Scotland Marketplace for the first time and brings back Brazil, which was first introduced in 1996.

The new Scotland Marketplace designed by Walt Disney Imagineering features traditional dishes with a twist including Scottish salmon, vegetarian haggis and beverages including a Loch Lomond cocktail and Scotch whisky flight from Glenfiddich Whisky including 12, 15, and 18 year pour . Scottish partners have worked with Disney to develop cuisine with a distinctly Scottish origin or theme to delight guests’ tastebuds.

Visit Scotland Chair Mike Cantlay talks to us about Visiting Scotland in 2014

Visit Scotland Chair Mike Cantlay in full Scottish attire

Vegetarian Haggis with Neeps and Tatties (Griddled Vegetable Cake with Rutabaga and Mashed Potatoes) – Traditionally, Scottish haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. The vegetarian haggis here is much more tame, made of beans and vegetables and is one of my favorite items this year at the EPCOT International Food and Wine, definitely a must try.

Seared Scottish Salmon with Cauliflower Puree, Watercress and Malt Vinaigrette

Scottish Banoffee Tart with Bananas, Scottish Whisky Toffee, Walkers Shortbread Crumbles and Sweet Cream

The Brazil Marketplace returns by popular demand with an exciting new menu that includes Crispy Pork Belly with Black Beans and Xingu Black Beer.

Brazil’s Crispy pork belly with black beans, onions, avocado and cilantro* – $5.25

This year, the festival is one of the first venues in Florida to serve wine on tap in kegs under a new Florida law allowing wine to be dispensed from sustainable stainless-steel containers. Guests can taste a Cabernet and Chardonnay from kegs at the Festival Center and sample a Pinot Gris and a Pinot Noir from kegs at the park’s Cool post.

Disney guests can catch culinary demonstrations by celebrity chefs like Cat Cora, Warren Brown and Jamie Deen.

Hanging out with Chef Carla Hall, future Dancing with the Stars champion, at EPCOT

Chef Carla Hall, host of ABC’s “The Chew,” appeared at the Festival Center Sept. 28 and 29 for a cooking demo, signings of her book “Cooking with Love: Comfort Food That Hugs You” and for a Sweet Sundays brunch event.

Top 5 Most Expensive Dishes in the Epcot Marketplaces 2013

Australia – Grilled lamb chop with mint pesto and potato crunchies – $6.00

Ireland- Lobster and seafood fisherman’s pie – $6.25

Canada – “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce* – $7.00

Hops and Barley – Lobster roll with lemon herb mayonnaise – $7.50

Hops and Barley – Griddled lobster tail with garlic herb butter – $7.50

Photos from around EPCOT’s International Food and Wine Festival 2013

China Pavilion - Acrobats parade down to the stage area — China Pavilion – Acrobats parade down to the stage area

China's Chicken Potstickers — China’s Chicken Potstickers

China's Mongolian Beef in a Steamed Bun — China’s Mongolian Beef in a Steamed Bun

South Korea's Kimchi Dog with Spicy Mustard Sauce - the hot dog is made in Florida specially for Disney infused with kimchi spices — South Korea’s Kimchi Dog with Spicy Mustard Sauce – the hot dog is made in Florida specially for Disney infused with kimchi spices

South Korea's Lettuce Wrap with Roast Pork and Kimchi Slaw — South Korea’s Lettuce Wrap with Roast Pork and Kimchi Slaw

Mexico's Taco de Ribeye with Salsa de Chipotle — Mexico’s Taco de Ribeye with Salsa de Chipotle

Mexico's Tequila Flight — Mexico’s Tequila Flight

Canada's Seared Rainbow Trout with Bacon, Frisee and Maple Minus 8 Vinaigrette — Canada’s Seared Rainbow Trout with Bacon, Frisee and Maple Minus 8 Vinaigrette

New Zealand's Gratinated Green Lip Mussels with Garlic and Herbs — New Zealand’s Gratinated Green Lip Mussels with Garlic and Herbs

New Zealand's Venison Sausage with Pickled Mushrooms, Baby Arugula and Black Currant Reduction — New Zealand’s Venison Sausage with Pickled Mushrooms, Baby Arugula and Black Currant Reduction

New Zealand's Lamb Meatball with Spicy Tomato Chutney — New Zealand’s Lamb Meatball with Spicy Tomato Chutney

With the Authors of Field to Feast - Pam Brandon, Heather McPherson, and Katie Farmand — With the Authors of Field to Feast – Pam Brandon, Heather McPherson, and Katie Farmand

Epcot's Chef Jens is TastyChomps approved! — Epcot’s Chef Jens is TastyChomps approved!

For more information about the festival, visit: Epcot International Food & Wine Festival

OceanSpray Cranberry Bog at the Epcot Food and Wine Festival 2013

Ricky Ly

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Oct 6, 2013

1

OceanSpray Cranberry Bog at the Epcot Food and Wine Festival 2013

Started by three farmers in 1930, OceanSpray today has grown to over 700 cranberry and citrus grower families as part of its agricultural cooperative. The cooperative spreads from Massachusetts to Washington to right here in Florida, and are probably most known for their cranberry juice and craisin dried fruit snacks.

Peter Beaton is a 5th Generation cranberry farmer from Wareham, MA who came down to Orlando recently to talk about the cranberry bog display that is going on right now at the EPCOT International Food and Wine Festival near the entrance to the World Showcase. Filled with more than 1,000 lbs. of fresh, floating cranberries, the bog presents an opportunity for guests to learn about the taste, health and heritage of the fruit from Ocean Spray farmers and Disney Cast Members.

He talks to us about Ocean Spray and how cranberries are harvested in this interview.

In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, especially for pemmican, wound medicine and dye and may have introduced cranberries to starving English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving feasts. This is why you still see cranberry today in many Thanksgiving feasts in the US.

Ocean Spray recently held a media reception at EPCOT with an Around the World with Ocean Spray menu featuring the cranberries used in some very creative ways. Photos follow…

Mole Shrimp Quesadillas with Cranberry Salsa

English Mustard Dusted Scotch Egg with Cranberry Marmalade

Beef and Craisin Shepherd’s Pie

Craisin Grazed Pork Belly with White Cheddar Maple Grits

Craisin Vegetable Fried Rice

Craisin Infused Five Spice Char Kobe Beef w Sriracha

Orlando Business Journal’s Richard Bilbao, Orlando Attractions Magazine’s Jackie Martindell-Roseboom , and Suzanne of KokoCooks

Fox 35‘s Sonni Abatta with her husband Andrew

Edible Orlando Magazine crew – Katie Farmand and Kendra Lott and their husbands

Siro Urban Italian Kitchen at Orlando World Center Marriott Resort – A Revisit, Fall 2013

Ricky Ly

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Oct 4, 2013

0

Siro Urban Italian Kitchen at Orlando World Center Marriott Resort – A Revisit, Fall 2013

On Saturday January 26, 2013, Orlando World Center Marriott opened their newest restaurant, Siro: Urban Italian Kitchen, which takes the place of their previous Italian restaurant Ristorante Tuscany. I recently re-visited the restaurant through a contest that I won via twitter and was delighted that my first impressions were still correct this second time around.

From artisan cured meats and cheeses, small plates (“Assadare” (shearable) style) and fresh market vegetables, dishes served on oversized wooden planks, thin-crust pizzas and house-made pastas to various meats and fish selections, Siro has made a strong emphasis on quality sourced food.

This is immediately evident in the quality and the freshness of the vegetables and ingredients used in the dishes we tried this evening – everything was like it was picked today straight off a farm from the corn to the arugula in the salads.

The meal, overall, was fantastic. Photos follow —

Brudo’s Famous Veal Meatballs in Pomodoro tomato sauce

Tuna two ways – Ahi Tuna Crudo

Octopus Salad with Garbanzo Beans – perfectly sliced and prepared

Siro’s Seasonal fresh salad

Bone Marrow with toasted bread – nutritious, tasty and soft, reminiscent of the texture of egg and oysters

Local Catch of the Day – Corvina in lemon caper sauce

Ricotta Gnudi – Braised Local Chicken Ragu

Beef tenderloin roast of the day with potato fries

This young gentlemen chef came from New Orleans and brought a very unique technique from his experience there in preparing the potato fries that give it a very special airy puff – the potatoes are cut very thin and then blanched and quickly fried, allowing for a crunchy, airy potato fry.

Dessert spread – Zeppoles, Italian cookies, cannoli, gelato, tiramisu

The view of the grotto pool at the Marriott Orlando World Center – beautiful!

Big thank you to the folks at the Orlando World Center Marriott for the wonderful stay and the fantastic chefs at Siro for a lovely meal.

Five Tips to Eating Healthy while Eating Out – Part 1 of #HealthyChomps Series

#HealthyChomps

Ricky Ly

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Oct 3, 2013

0

Five Tips to Eating Healthy while Eating Out – Part 1 of #HealthyChomps Series

Eating out all the time can lead to quite a few health consequences ranging from obesity to diabetes, high blood pressure, heart and digestive issues or worse. Restaurant meals are often sized large enough for at least two servings and can contain a full day’s worth of saturated fat and sodium.

Of course, moderation is key and choosing wisely and having a healthy balanced lifestyle is a big part of that.

As part of a new series here at TastyChomps.com, we will be exploring how to eat healthier while eating out at restaurants as well as changes we can make to our diets to improve our health. This conversation will be lead by registered dietitians and nutritionists in our community.

As always, consult your doctor first if you have any questions or concerns about your health.

Five Tips to Healthy Eating While Eating Out

by Maria Ali, RD, LD/N of Second Harvest Food Bank

If you’re trying to be health conscious when dining out, you’ll want to avoid fried foods, heavily salted foods and very sweet foods. Sounds almost impossible doesn’t it?

Dining out should be an enjoyable experience. Sometimes it’s best to leave the strict food rules at home. Here are a few tips that hopefully won’t leave you feeling deprived:

· Choose water.

Save calories and few dollars by drinking the “free” beverage.

· Include vegetables.

If your meal doesn’t come with vegetables, order them as a side item or substitute a less healthy side, like fries, for a salad.

· Watch your portions.

Many restaurants serve meals that are 2-4 times the recommended serving size. It’s a good idea to plan for leftovers or share your meal to limit the amount of food you consume at that sitting.

· Ask for things “on the side.”

When it’s appropriate, ask for creamy salad dressings, toppings like mayo or sour cream, and even butter topping on the side. Save fat by spreading less of these sauces and toppings on your food.

· Don’t do it too much.

It’s important to find that personal balance of dining out, cooking at home, and exercise. I recommend keeping exercise and preparing meals at home the foundation, and dining out the splurge.

If you dine out often and don’t tend to order the most health conscious meals, up your movement to avoid putting on extra weight. Walk after meals. Hit the gym. Dance on the weekends.

Maria Ali, RD, LD/N is the Nutrition Manager at Second Harvest Food Bank of Central Florida. Since joining the food bank in 2010, she has implemented nutrition education programs and has fostered the progress of several of the food bank’s nutrition initiatives which includes: a nutrition committee, a nutrition strategic planning workshop, and a wellness program for staff. Additionally, she serves as a Board Member of the Orlando Dietetic Association and is a member of the Academy of Nutrition and Dietetics. Ms. Ali strives to inspire others to live a healthier lifestyle by sharing her passion for nutrition through teaching, speaking, and social media. You can find her at https://www.facebook.com/MorThanCalories and @morthancalories on twitter.

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Stay tuned for Part 2 of this series as we continue discussion with Ms. Maria Ali, Nutrition Manager at Second Harvest Food Bank.

Check out Second Harvest’s events calendar http://blog.feedhopenow.org/events/ and upcoming Guest Chef Nights on October 21 and November 21.

Cask and Larder – Central Florida Food Blogger Meet Up!

Ricky Ly

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Oct 2, 2013

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Cask and Larder – Central Florida Food Blogger Meet Up!

I recently attended a Food Blogger meet up with some of my favorite local bloggers at Cask and Larder in Winter Park. The ensemble of food bloggers included Gustavo Hernando of Dafoodie, Julie Deily of TheLittleKitchen, Kristina LaRue of Love & Zest, Christine Pittman of CookTheStory, Maria Ali of Second Harvest Food Bank and MoreThanCalories, and Marvin Mollinedo of FoodBidden.

Good times, and good food…

blue crab fingers 13
corn, brown butter, mint, chervil

chicken & biscuits 9
chicken liver, beer jelly, duke’s mayo, melon rind

kale salad 13
nectarines, avocado, beets, granola, bacon vinaigrette

House made Ribeye hotdog

rock shrimp 16
c&l cocktail sauce, citrus salt

gumbo 9
shellfish, broken rice

Dessert spread

Top Sandwich Shops in Orlando by Deli Fresh Thread’s Anthony Biggie Bencomo – Guest Post

Orlando

Ricky Ly

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Oct 1, 2013

8

Top Sandwich Shops in Orlando by Deli Fresh Thread’s Anthony Biggie Bencomo – Guest Post

Our guest post today is by Anthony “Biggie” Bencomo, a UCF alumni and local Orlando man who followed his dreams and started his first t-shirt brand www.DeliFreshThreads.com. He is a huge sandwich lover and so I asked him to share with us some of his favorite sandwich places in Orlando!

Here we go….

Hello TastyChomps readers…. I first met Ricky,of Tasty Chomps on Twitter. I’m a self proclaimed foodie and wanted to find local food reviews. I have relied heavily on many of his restaurant reviews and, he has helped my wife and I find many fantastic favorite local restaurants. My real love is sandwiches! I didn’t want to open a restaurant or food trucks, so instead, I turned my love for sandwiches into wearable art. In January of this year I opened: Deli Fresh Threads. A t-shirt brand dedicated to the sandwich. You can check out my virtual deli shop here: www.DeliFreshThreads.com

Since I love food and sandwiches – Ricky thought it would be fun for me to write about what I love. I wanted to share a list of my favorite local sandwich shops in Orlando: One thing I noticed while coming up with my list was that all the sandwich shops either make their own bread in house or get fresh bread shipped to them daily. Which I think is one of the key ingredients to making a great sandwich.

C&S BrisketBus

Food trucks have become very popular in Central Florida. There are some really good food trucks out there. Have you tried the Fritas or the Cuban Sandwich from TwistedCuban? What about the Chicken and Waffle sandwich from Melissa’s Chicken and Waffles? Or the Bahn Mi from the folks at Fork in the Road? Most food trucks have a signature sandwich and I have a few favorites out there!

One of my favorite food trucks that I make it a point to eat at, at least once a month, is C&S BrisketBus. I get the Brisket sandwich from Brisketbus. The brisket is fantastic and has great flavor, topped with homemade BBQ sauce, served on a Brioche Bun or Texas Toast. If you know brisket, you know that it can be a tough meat if not cooked properly. However, their brisket is always very moist and tender.

If bacon is on the menu make sure to get it, it goes fast and it goes great with the brisket.

Another menu favorite is the Reuben/Rachel. If it’s on the menu- do yourself a favor and order a “Sex on a Boat”- it’s a half of a Reuben and half of a Rachael. You will thank me for that.

One of the things that adds to their sandwich is the bread they use. They get their bread from @OldeHearthBread Company, a local bread bakery in Altamonte Springs. I suggest you try the Brisketbus, they are usually around town and at all the Food Truck Bazaars. They also are at the Chevron near UCF on McCullough Rd, near UCF’s BrightHouse Network Stadium.

If hungry, go follow them on Twitter (www.twitter.com/CSBrisketbus) to see where they will be feeding the masses.

Pom Pom’s Teahouse and Sandwicheria

I love this place. This is one of the few places that I go to and will try and eat a different sandwich each time I go. My wife loves it too, so it works well when we go on date nights. I’ve liked every sandwich I have had there. I have enjoyed the Asian BBQ; Mama Ling Lings Thanksgiving; Ham and Salami; and Big Daddy’s Triple Decker (w/bacon).

They have different featured flavored teas available hot or cold each day. Their teas are imported from Canada and they get their bread from somewhere out in the Midwest fresh daily. You get three choices, white, wheat, or pumpernickel, always fresh and great with their sandwiches.

Aside from good eats, they are pretty much always open so if you are hungry and near Bumby you can stop in and get yourself an awesome sandwich.

When you are ready to pay check out my guy Biggie Bread on their receipt printer.

You can read Tasty Chomps review of Pom Pom’s Teahouse Sandwicheria here:
http://tastychomps.com/2012/04/pom-poms-teahouse-and-sandwicheria-time-to-get-teabagged.html

Pom Pom’s Teahouse and Sandwicheria, 67 N Bumby Ave, Orlando, FL 32803
http://www.pompomsteahouse.com

Brianto’s Original Hoagies

I’m not from Philly, and I know everyone has their idea of what makes a great philly cheesesteak and their cheesesteak place is the best. I’ve had friends that are from Philly and have tried Briantos and they say its pretty legit. I’m heading to Philly in November and will enjoy an authentic cheesesteak, but until then I have Briantos!

Just as important as the meat they are using to make their cheeseteaks, is the bread used. They get Amoroso rolls flown in everyday so you are getting the closest cheesesteak you can from Philly in Central Florida.

I live in East Orlando and it is still a trek to Avalon to get their cheesesteak. However, sometimes you need that cheesesteak goodness. I like mine with provolone and onions.

My only gripe is that they use to sell a tortalini salad as a side and that was my clincher to get my wife to do the drive and eat there. They now only have it available for catering.

You can visit @Briantos at:

12001 Avalon Lake Dr, Orlando, FL 32828

Check out what Tasty Chomps also wrote about Briantos:
http://tastychomps.com/2009/06/briantos-original-hoagies-avalon-park.html

As much as I try to eat at local small businesses, sometimes I need to pick something up to eat at a chain/big box location. My few go to’s are Publix and WaWa.

Publix makes their bread fresh and slice their own meats fresh. Myfavorite Publix sub is the chicken tender sub. Next time you order a Chicken Tender sub take it to another level: add ham and cheese to it and make it a Chicken Tender Cordon Bleu sub.

My new favorite quick sandwich stop is WaWa. WaWa just recently moved to Central Florida from up north (Philly/South NJ). When you see a WaWa you may think twice about ordering food there since it looks like an ordinary gas station/convenience store. However that is not the case. WaWa has a built to order full deli with touch-screen ordering for sandwiches, drinks and shakes. The bread, among other things is made fresh in house.

I like their shorties (6 in sandwiches) and their full hoagies. You have a wide range of fresh vegetables, condiments, and cheese to add as toppings. To give you an idea of how much I like their sandwiches- I enjoy regularly their chicken salad sandwich. When was the last time you heard someone say that about a convenience store chicken salad sandwich?

HotKrust

I love meeting passionate people who believe in what they make and serve good food. That’s exactly what you get when you meet Evan and his restaurant Hot Krust. This guy has a passion for his food. He wanted something delicious and healthy. He wanted a place his kids would enjoy without all the preservatives or fried and greasy food choices. Instead of fried they bake their wings and waffle fries. All the meats they use are roasted. No processed meats here, just delicious.

If you are vegetarian there are plenty of options with his fish and veggie sandwiches as well as salads..

I enjoy a lot of the sandwiches at Hot Krust. All of them have fresh bread baked locally. Don’t come in thinking Panini- come in thinking delicious and healthy for a good price. If you are a burger person- the Burganini is very good and filling. I am a fan of Evan and HotKrust.

Check out @HotKrust at:

8015 Turkey Lake Rd
Ste 200
Orlando, FL 32819
Neighborhood: Dr. Phillips

(407) 355-7768
hotkrust.com

Thanks for letting me share some of my favorite places to order a sandwich in Orlando. My favorites will and have evolved with time. If you know of a sandwich place I should go and try, let me know (@DeliFreshThrds on twitter) I am always looking to try a new sandwich place in Orlando. Either way, keep eating and enjoying the #KingOfMeals: the Sandwich!

for more info visit: www.DeliFreshThreads.com

Culpepper’s Orlando – UCF Area

Orlando

Ricky Ly

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Sep 29, 2013

1

UY44GF9HS5JH
I visited Culpepper’s Orlando for lunch recently with a few friends. The restaurant, opened by arguably the most famous alumni to come out of the University of Central Florida’s football program – Daunte Culpepper – recently opened its doors just in time for fall semester and college football season.

As a proud UCF alumni, I wanted to check the place out and support a fellow UCF Knight. I know Mr. Culpepper is probably a rookie when it comes to the restaurant industry, and I could tell from my first few visits that there was a lot that needed some polishing up – but overall, I came away thinking “not too bad.” Would this be good enough in the long run in a business that is notoriously difficult?

The location is on the busy University Boulevard corridor just at the gates of the UCF campus, and was once the location for a Chinese buffet and a long standing Perkins restaurant before that. The price point that does the best in this area is usually cheap due to the mix of lunch going professionals and college clientele – and it seems Culpepper’s is a few dollars above the norm in the area.

On my first visit, I had the Rotisserie style Half Chicken – lime crusted chicken served with a fire roasted corn salsa, bacon creamed corn, and mac and cheese. I really enjoyed the bacon creamed corn, full of tiny bits of tasty bacon and fresh corn, as well as the mac and cheese – very homey and comforting. The roasted chicken however was a bit dry and the skin was a bit under seasoned and a bit disappointing. My friend, however, enjoyed her blackened chicken angel hair pasta in a jerk spiced cream sauce. I thought it was good, too, but a bit too creamy for my tastes.

Service was okay during this visit, not very attentive, but our waitress did check up on us once or twice.

On a second visit, service was much better and our waitress this time was very attentive and accommodating, checking up often, overall a great improvement from the last visit.

This time, I tried the short rib tacos, three tacos of beef short rib with cabbage and havarti cheese stuffed inside a tortilla shell and served with a side of sour cream. I thought some salsa would have gone nicely instead of sour cream as the short ribs were pretty good but rather dry. I got some sweet chili sauce and that actually went very well with the short rib tacos and so I enjoyed it very much.

My friends on this occasion ordered a creamy spinach ricotta penne pasta with broccoli, leeks, sun-dried and dice tomatoes topped with shaved parmesan, which they liked.

So, overall, my experience was not too bad despite some missteps. The portions and prices could be cut down to be more affordable for guests, maybe they need to tighten up the menu choices as there seem to be too many things going on at once and not enough focus.

I would also suggest repainting the front doors as they seemed a little worn and chipped despite the huge makeover they had turning the place into a sports bar from a Chinese buffet.

I hope they figure this whole restaurant business thing out before it’s too late and improve.

UY44GF9HS5JH

Seasons 52 new Autumn menu 2013 debuts

Ricky Ly

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Sep 29, 2013

0

Cedar-Plank Roasted Salmon & Vegetables red bliss potatoes, dill-mustard sauce, grilled lemon

New Seasonal Menu Features Subarashii Kudamono Pears, Manchester Farms Quail and Prince Edward Island Mussels, plus Premium Gamay from Georges Duboeuf

Seasons 52, the fresh grill and wine bar restaurant, recently released their new seasonal menu with ingredients accenting the fall season, including lots of mushrooms, butternut squash, Manchester Farms quail and Asian pears from Subarashii Kudamono, available through mid-December. I think almost every autumn dish I tried recently at their menu tasting had some mushrooms in it…delicious.

The seasonal Roasted Mushroom Flatbread is a tasty appetizer, featuring black trumpet, oyster and Portobello varieties with truffle oil, garlic confit, spinach and green onions atop Seasons 52’s signature, crisp flatbread.

South Carolina’s Manchester Farms is the country’s premier producer of farm-raised quail and is renowned for its quality. Seasons 52’s succulent Manchester Farms Quail (a favorite of mine at a recent media event) is stuffed with mushroom risotto, roasted to perfection in a brick oven then served with spinach, bacon and a sauce made with 15 year aged balsamic vinegar.

Highlights of the autumn menu also include:
– Lemongrass Steamed Black Mussels featuring Prince Edward Island mussels in a Thai green chile sauce, served with grilled sesame toast
– Butternut Squash Soup topped with crisp shiitake mushrooms and chives
– Maple Glazed Roasted Half-Chicken featuring FreeBird Chicken served with roasted autumn vegetables, including carrots, parsnips and cippolini onions
– Brussels Sprouts roasted with garlic and topped with a parmesan-bacon crust
– Pumpkin Pie Mini Indulgence with a ginger snap crust

“Autumn is the season of harvest and rustic cooking”, says Chef Cliff Pleau, Executive Chef at Seasons 52. “Roasting and caramelizing vegetables and poultry in our brick oven really brings out the flavors that are the essence of the season.”

In addition, Jolie Saison, a premium Gamay wine, has been added to the “Drink Them Before They’re Famous” wine list, which features insider wines that are on the verge of becoming highly rated and widely recognized. Master Sommelier George Miliotes traveled to France to create this exclusive, unparalleled blend with famed winemaker Georges Duboeuf.

Seasons 52’s sous chef Rosanna

Challenging convention, Miliotes and Duboeuf selected Gamay grapes from three separate growing areas —Ardèche (25%), Comté Tolosan (25%) and two Beaujolais Crus (50%)— to create Jolie Saison.

“The Gamay from Ardèche brings color and mid-palate and really helps make this wine very distinct,” says Miliotes. “Flesh and more color, fruitiness and mouthfeel comes from the Comté Tolosan site, and the complexity and bones comes from the Beaujolais Crus.”

“Gamay pairs beautifully with food, and Jolie Saison is no exception,” says Miliotes. “From salmon to quail to filet mignon, this wine is a perfect complement to the flavors on our fall menu.”

Seasons 52 changes its menu four times per year with weekly fresh features that capture the season. The seasonal menu offerings, as with all dishes offered at the restaurant, feature techniques such as wood-fire grilling and brick-oven cooking that bring out the natural flavor of carefully sourced and timely ingredients, allowing guests both the freedom to indulge and the ability to eat well .

Organic Arugula grilled portobello mushrooms, truffle dressing, shaved Parmesan cheese

Maple Glazed All-Natural Roasted Half Chicken autumn harvest vegetables, zesty chicken jus

Oak-Grilled Filet Mignon cremini mushrooms, steamed leaf spinach, mashed potatoes, red wine sauce

Pumpkin Pie with Ginger Snap Crust

Barnie’s CoffeeKitchen Weekend Chef’s Small Plates

Coffee

Ricky Ly

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Sep 27, 2013

2

Barnie’s CoffeeKitchen Weekend Chef’s Small Plates

I was recently invited to Barnie’s Coffeekitchen on Park Avenue to try their weekly chef’s dinner menu and talk to their management about some of the upcoming projects at Barnie’s.

Their dedication to community and food is refreshing and evident in their sourcing of local ingredients from local farms.

Interview with Barnie’s Coffeekitchen Executive Chef Camilo Velasco, an alumni of Disney’s Victoria and Albert’s, Chef Norman Van Aken’s Norman at the Ritz Carlton and Tuyo in Miami.

Ginger ruby red – sparkling Cava wine – poured over ginger and ruby red grapfruit juice ice.

The weekly chef’s dinner menu is always changing and can be had at Barnie’s CoffeeKitchen on Park Avenue only Fridays and Saturday evenings for now

Snapper ceviche crudo with Florida Citrus – orange, lemon, grapefruit marinade

Wild Mushroom Tart – Hen of the Woods mushrooms in a rich truffle scented custard, baked in a flaky crust – one of my favorites!

Pompano wrapped in Bresaola with an herb potato gratin and tomato confit

Moroccan Spiced Lam Rack – cooked sous vide – over a bed of Harissa spiced lentils and herb crusted potatoes.

Roasted Figs with Tahitian Vanilla Gelato, Pedro Ximenez sherry

Barnie’s CoffeeKitchen Executive Chef Camilo Velasco with Barnie’s CoffeeKitchen President/CEO Jonathon Smiga

All in all, the menu is very impressive and is definitely a must try. The kitchen wins extra kudos points for working in the limited space that they have and without real stoves – creativity points all around.

Barnie’s CoffeeKitchen opens at the Downtown Orlando CityArts Factory – Plus Giveaway!

Ricky Ly

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Sep 27, 2013

9

Barnie’s CoffeeKitchen recently opened a location at the downtown Orlando CityArts Factory at the corner of Pine St. and Orange Ave. The Winter Park based Barnie’s was founded in 1980 and has in recent years begun a transformation – led by CEO Jonathon Smiga – from being just another coffee shop on the block to something really special, focused on community and the craft of coffee brews.

They are committed to supporting earth friendly and organic practices by offering a selection of Organic, Fair Trade and Rainforest Alliance coffees and even have a roaster in house at their Park Avenue location.

The coffee roaster at the Park Avenue location.

The most recent location is at

29 S. Orange ave.
Orlando, FL 32801
407.722.8363

Monday – Friday
7:30am – 5:30pm
Open late for Third Thursday at CityArts

This Barnie’s CoffeeKitchen location has a more urban setting and a menu more conducive to takeout for eating outdoors or back at the office.

At its core, it shares the CoffeeKitchen values of crafted coffee drinks and farm to table foods. Espresso are hand-pulled off a La Marzocco Strada by seasoned baristas and each drink finished with a flourish of latte art.

A selection of high quality coffees microroasted at the Park Ave location, along with flavored favorites, are available by the cup using the Pour Over method, giving customers the epitome of custom hand-brewed coffee.

Coffee Art – Paintings made with Coffee by Artist Steven Minkel

The menu will offer locally sourced breakfast, lunch, and pastry options made from only the best ingredients. Pastries are baked fresh daily, bread is brought in from Olde Hearth Bread Co., and all salads and sandwiches are created by trained chefs. New dishes will be making their way into the space, such as a Caprese Panini, a Muffaletta, and European street savories such as salami or prosciutto ficelle sandwiches that are perfect to pair with a house-made soup or nutritious quinoa salad. For the morning crowd, add to your latte or micro-roast with a smoked salmon bagel, Breakfast Panini, or Energy Bowl – a frozen blend of Acai and other berries topped with bananas, Greek yogurt, and granola.

BARNIE’S COFFEEKITCHEN GRAND OPENING AT CITY ARTS FACTORY – GIVEAWAY PACKAGE CONTEST
WIN a $50 Barnie’s CoffeeKitchen gift card, Barnie’s global blend coffee, a mug, and Barnie’s Blend Pronto ALL TOGETHER – Giveaway ends Tuesday October 1 at 12:00AM.

By doing ALL four things below:

1. Subscribe to TastyChomp’s E-mail Newsletter
2. Answer the question in the comments below: “What is your favorite Barnie’s coffee flavor?”
3. and 4. Like both Barnie’s CoffeeKitchen and TastyChomps on Facebook using the Rafflecopter thing below

a Rafflecopter giveaway

Second Harvest Food Bank’s Guest Chef Night – Fight Against Hunger

Krystle Nguyen

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Sep 23, 2013

4

Second Harvest Food Bank’s Guest Chef Night – Fight Against Hunger

SeaWorld Executive Chef, Hector Colon, spices up the evening with flavorful dishes for September’s Guest Chef Night.

There are two things that I enjoy most in life: food and community benefit. Put them together and you get a unique dining experience organized by the Second Harvest Food Bank of Central Florida.

Every month, a local chef-celebrity is invited to prepare a prix-fixe menu and Second Harvest culinary training students have the opportunity to work with different chefs in our community as part of their core curriculum. Proceeds from Guest Chef Night events benefit Second Harvest’s hunger relief programs to support Central Floridians needing food assistance.

Appetizer: Lobster Tamale
Sweet Corn Buttered Lobster and Caribbean Spices on a Traditional Corn Husk Chipotle Avocado Cream

Salad: Baby Greens
Watercress, Feta, Toasted Sun Flour Seed Pomegranate and Mango Honey Balsamic Vinaigrette

Entrée: Costillas en Vino Tinto
Boneless Short Rib in Red Wine Celery Root Puree Chimichurri Sauce Fried Yucca and Brocoline

Dessert: Vanilla Bean Milk Chocolate Flan
Roasted Sweet Coconut Candy and Bourbon Maple Syrup

The dinner was executed beautifully and it was exciting to watch the meals being prepared on a live video camera from inside the dining room. Each dish contained the right amount of flavor and spice. The salad had a surprising element of sunflower seeds — which I could not get enough of! And my favorite was of course, the Vanilla Bean Milk Chocolate Flan.

Inside the Darden Community Kitchen with SeaWorld Chefs. Before the evening started, Chef Hector told the staff and volunteers that he was honored to be invited and the most important thing is to have fun.

Annedra, Culinary Student, supports Tasty Chomps!

Whitney Hopper was our lovely host for the evening and gave a tour of the new facility. A couple of years ago, I had the chance to volunteer with Second Harvest and it warms my heart to watch the organization successfully grow in our community. Volunteers are the heart of community organizations and there are so many ways to give back – the choice is yours.

To learn more about Second Harvest’s Guest Chef Night: Click Here

Volunteer opportunities with Second Harvest Food Bank: Click Here

Bonefish Grill Opens in Waterford Lakes

Events

Ricky Ly

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Sep 19, 2013

28

Bonefish Grill, popular for their “bang bang” shrimp, flourless chocolate brownies, and seafood dishes has opened on the corner of Alafaya Blvd. Lake Underhill Road in Waterford Lakes.

Bonefish Grill
12301 Lake Underhill Road
Orlando, FL 32838
Phone: (407) 275-2397

Below are some photos of the new restaurant and further below, a contest!

Enter to win $50 gift certificate to Bonefish Grill at Waterford Lakes by completing these two actions – Contest Ends Friday, September 20 2013 12pm

1. Subscribe to the TastyChomps Newsletter here
2. Post in the comments below what appetizer, entree, and dessert would you like to order from Bonefish Grill?

Hotto Potto – Chinese style “fondue” aka hot pot in Orlando

Ricky Ly

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Sep 18, 2013

6

Hotto Potto – Chinese style “fondue” aka hot pot in Orlando

I love eating hot pot, especially during the cold winter months, around a table of friends, when the hot pot’s hot soup and a cold beer warms the soul.

Hot Pot (pronounced huo guo in Mandarin Chinese) refers to several varieties of stew – also known as shabu shabu in Japan, Lau in Vietnam, fondue in France – consisting of a metal pot of soup stock at the center of the dining table. While the hot pot is kept simmering, ingredients such as meat, noodles, dumplings, vegetables, mushrooms, seafood, etc. are placed into the pot and are cooked at the table, and usually eaten with a dipping sauce.

Hotto Potto in Winter Park is an awesome concept restaurant specializing in Chinese hot pot as well as othr Chinese noodle dishes. I really like the fact that we can have hot pot till whenever we want (they are open till 2 am on weekdays and 5 am on Fridays – I’d call ahead to be sure though) and none of the clean up involved. Typically at home we would have up to 20 dishes of sauces and bowls and ingredients and it would be such a night mare to clean up for large parties.

The soup bases here range from vegetarian to “spicy numb” (a Sichuan style spicy soup base) to Thai style tom yum goong. My favorite is the spicy numb flavor but you might want to go with the milder soups if you aren’t a fan of spiciness. You can season the soup to your liking with some of the house made sauces available at your table, ranging from savory sa cha, soy bean, to hoisin bbq sauce.

The lunch special at Hotto Potto starting at $7.99 includes beef, chicken, and pork as well as noodles and is a great deal of food and definitely enough to fill one up for lunch.

Beef, chicken, pork meat and tofu and cabbage with fish balls , beef balls, and pork balls to cook in the hot pot

Noodles with Beef Brisket sauce

Hotto Potto
3090 Aloma Ave. Suite 150
Winter Park, FL 32792
http://hottopotto.com/

4th Annual Walt Disney World Swan and Dolphin Food and Wine Classic 2013 – Orlando

Ricky Ly

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Sep 17, 2013

0

4th Annual Walt Disney World Swan and Dolphin Food and Wine Classic 2013 – Orlando

NEW SEMINARS AND INNOVATIVE DISHES HIGHLIGHT FOURTH ANNUAL WALT DISNEY WORLD SWAN AND DOLPHIN FOOD & WINE CLASSIC

Celebrated culinary event will feature celebrity chef Todd English and live entertainment

The culinary team at the Walt Disney World Swan and Dolphin Hotel is gearing up for the annual Walt Disney World Swan and Dolphin Food & Wine Classic, Oct. 18 – 19, the two-night outdoor culinary evening festival hosted along the Walt Disney World Swan and Dolphin Hotel’s lush causeway.

Guests can enjoy the delights of numerous food and wine stations; immerse themselves in food and wine education seminars; meet the masters behind the culinary magic and take in some live entertainment at the same time.

From a short rib Oscar, marrying beef, Maryland blue crab, asparagus and hollandaise; to a Chinese-inspired vegetarian bao; to a handcrafted convergence of bacon, black-eyed pea puree and maple, the food options are as innovative as they are enticing. Finishing touches like raspberry s’mores and a milk chocolate mousse dome with a center of caramel cream and hazelnut dacquoise sponge cake, provide even more intrigue.

In addition to sampling all things savory and sweet, guests will be able to purchase featured wines on site and other event merchandise.

New to the educational lineup is a pasta-making seminar hosted by hotel executive chef Robert Ciborowski. Guests will learn to make pasta dough from scratch and assist with the creation of specialty pastas. The wine education tract will feature a new Italian wine class, where guests will learn the history of Italian wine and its influence on culture and cuisine. Returning beverage seminars include modern mixology, sake, beer, wine-blending, champagne, Riesling and Spanish wines. The seminars are led by the hotel’s certified culinary and beverage experts.

While enjoying live entertainment and enticing food and wine samples, guests also can get a meet and greet with celebrity chef Todd English. English is a world-renowned restaurateur who has gained national acclaim through his line of restaurants and cookbooks, and his countless other food-related enterprises. His concept, Todd English’s bluezoo, is a AAA four-diamond restaurant and one of the signature restaurants of the Walt Disney World Swan and Dolphin Hotel. Other noted chefs, including Laurent Branlard, the hotel’s executive pastry chef – and the world’s only two-time World Pastry Chef – will also be on-site throughout the weekend.

With 17 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Hotel continually receives national recognition for its food and beverage program. The hotel boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The hotel’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a three-time recipient of the exclusive Best of Award of Excellence.

Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.

The Swan and Dolphin Food & Wine Classic consists of nine food and beverage seminars, live entertainment and more than 40 food and beverage stations featuring appetizing selections from restaurants, including Shula’s Steak House, Il Mulino New York Trattoria and Todd English’s bluezoo as well as wines, beers and cocktails from around the world.

When:
Friday, Oct. 18 and Saturday, Oct. 19
5:30 p.m. – 9:00 p.m. (seminars start at 4:30pm)

Where:

Walt Disney World Swan and Dolphin Hotel
1500 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830

Ticket Information:
-One and two-night packages including tickets to the outdoor festival for two and overnight accommodations are available, starting at $300 per night
– Advance purchase event-only tickets are available for $85 including taxes and include unlimited food and beverage samples on the causeway
-Beverage seminars are $45 per person, per class including taxes
-Pasta seminar is $60 per person including taxes
-For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500

Kabooki Sushi – A playful, unexpected surprise of sushi delights

Ricky Ly

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Sep 11, 2013

2

Kabooki Sushi – A playful, unexpected surprise of sushi delights

Kabooki Sushi (a play on “kabuki,” the ancient Japanese theatre art-form), is probably one of the most exciting – and one of my favorite sushi places – in Orlando right now. Located at the corner of Maguire Blvd and Colonial Drive near the Fashion Square Mall inside a rather drab strip mall – its exterior looks deceive the many splendors which lay within.

Even the interior decor is unexpected: white seats and banquettes, a full open view of the kitchen area where you can watch the chefs and staff at work, playfully at work, making their dishes for the night.

Owner-Chef Henry Moso is no stranger to the restaurant world – his family has long been in the Japanese restaurant business, and he has also worked in the kitchens of many of Central Florida’s finest restaurants including Prato and Luma on Park.

The ingredients and flavors are all top rate here at Kabooki Sushi and the dishes are prepared with expert care.

One of the more expensive rolls here is the Louis Vuitton roll ($17.00) – a decadent “surf and turf” roll consisting of king crab meat, tempura flakes, asparagus, and orange chili sauce topped with blow torched wagyu beef, Italian black truffle salt, creme fraiche, 24k gold flake drizzled with Faux nagi sauce.

White soy sauce – the first time I’ve ever seen it

Edamame with sauteed garlic and sea salt

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

MOSO 5.0 Sashimi – 5 pieces sashimi of today’s catch with 5 special sauces toppings, and micro greens

“Smoking Double T” ($12) – spicy tuna tartare, avocado and cilantro – escolar, jalapeños, spicy mayo and sriracha sauce.

Lobster Dainamaito “Dynamite” – Shisen tobanjian aioli, smelt roe, chive, micro cilantro. Served on crispy shrimp cracker with celery and yuzu tartare dipping sauce – a creamy, crunchy buffalo style lobster dish

C-4 Flourless chocolate cake with Madagascar bourbon vanilla ice cream, black lava salt.

Drunkey Monkey – Banana bread pudding, banana bread beer ice cream with bourbon sabayon sauce

Ice Cream Omakase – (3 scoops). All made in house – Caramel ice cream topped with toasted almonds, green tea with flue de sel salt, red miso with toasted peanut

deep blu seafood grille- Wyndham Grand Orlando Resort – Magical Dining Month

Ricky Ly

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Sep 9, 2013

1

deep blu seafood grille- Wyndham Grand Orlando Resort – Magical Dining Month

Chef Cory York of deep blu seafood grille of Wyndham Grand Orlando Resort
deep blu seafood grille, one of the newest area upscale hotel restaurants, located in the Walt Disney World resort area (but technically not a part of Disney World) at the Wyndham Grand Orlando Resort, Bonnet Creek.

Here, all of the fresh Atlantic seafood comes direct from Clean Fish, an organization that works with the finest sustainable fisheries in the area.

deep blu seafood grille’s Chef Cory York is a seafood veteran, having worked at Roy Yamaguchi’s restaurant in the Hilton at Waikoloa Village and opening Oceanaire Seafood Room in Charlotte, North Carolina as Executive Chef, where he developed and pursued his passion for working with seafood. After relocating to Greenville, South Carolina, he joined Nantucket Seafood Grill as Executive Chef and operating partner. Here he was able to develop a signature cooking style, using Charleston flair with a French twist.

In Orlando, Chef York joined the Grand Bohemian Hotel as Chef de Cuisine, preparing menus for rock stars to NBA all stars. He has now joined the Wyndham Grand team as Specialty Restaurant Chef for Deep Blu, where he is infusing his Pan Asian style with an American modern twist.

I visited recently with some friends to peruse the Visit Orlando Magical Dining Month special going on all September at local high end Orlando restaurants, including deep blu.

The restaurant, located at the Wyndham Grand Orlando Resort (not to be confused with the Wyndham Vacation resort up the road), is very posh with lush white seats and a very open kitchen where guests can see all the workings of the chefs and cooks. This set up reminded me a lot of the Hell’s Kitchen reality show set up with Gordon Ramsay, but thankfully there was no screaming or shouting going on from the line on our visit – though there was quite a few times when the entire kitchen seemed to be aglow in cooking fires and accompanying smoke. Really quite the unexpected show. You also have the opportunity to sit at the bar for a chef’s table experience and a very close up view of the kitchen.

Overall, service was great and the meal was very enjoyable, especially Chef Cory’s Crab Cake with sundried tomato aioli – just chunks of pristine lump crab meat expertly crafted, as well as the Ahi Tuna Poke Three Ways and the Braised beef short ribs. The calamari fries needed some seasoning, however, as did the ahi tuna au poivre entree, though the fish was still very fresh. The Key Lime pie gelee and the vanilla creme brulee were just the right desserts to end the meal, sweet and delicious.

Mango delicious
Cruzan Mango rum, mango and passion fruit
puree, orange juice, sparkling wine

Tuna Poke Three Ways, hawaiian soy, thai curry, korean chili, lotus chips

Calamari Fries, micro salad, tomato crudo, meyer lemon aioli

blu Crab Mac N’ Cheese, asiago & munster cheese

CHEF CORY’S CRAB CAKE
Sundried tomato aioli

AHI TUNA AU POIVRE
Black truffle whipped potatoes, roasted wild mushrooms,
burgundy balsamic reduction

TIGER SHRIMP LINGUINI
Tasso ham, fresh tomatoes, baby spinach, asiago cream

BRAISED BEEF SHORT RIBS
Sautéed seasonal vegetables, whipped potatoes, blackberry jus

KEY LIME PIE GELEE
Toasted meringue, graham cracker crust, mango caviar

VANILLA CRÈME BRULEE
Crunchy bananas, caramel, fresh berries

CHOCOLATE MOUSSE CAKE
Candied rose crumbles, raspberry coulis

Disney’s California Grill opens with new renovations, still beautiful sunset views

Ricky Ly

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Sep 8, 2013

2

Disney’s California Grill opens with new renovations, still beautiful sunset views

California Grill opened on the 15th floor of Disney’s Contemporary Resort in 1995, starting a dining evolution for Walt Disney World Resort, with seasonal dishes, fresh sushi and flatbread pizzas as their staples.

After a major makeover, California Grill opens its doors on September 9 with the same sweeping sunsets and night time views of Magic Kingdom fireworks from atop Disney’s Contemporary Resort but with a new design inspired by 1950s modern California, and a new menu showcasing seasonal ingredients and a lighter touch.

The chandeliers at California Grill are reminiscent of diagrams of molecules and harkens back to memories of nuclear research in the American southwest during this era of American history.

Known for its stellar wine list and staffed with over 60 sommeliers, California Grill now with over 250 wine selections, 80 by the glass, an expanded sake list, eight kinds of craft beers and ciders and signature cocktails created by staff mixologists.

New wood fired ovens are utilized to move beyond flat breads and allow more creativity.

Chef de Cuisine Brian Piasecki and his team have worked on new menu updates for longtime favorites, such as Pork Two Ways, now grilled tenderloin and lacquered pork belly with goat cheese polenta and mushrooms.

Three Meat Signature Meatballs . . . Picholene Olives, Herbed Orzo, Chimichurri, Lavender Mint

From the wood-burning oven, a “Surf & Turf” includes New Smyrna, Fla., clams, saffron-infused fennel, chorizo butter and bone marrow. Baked local prawns are served with charred lemon, arugula, and tomato and cippolini onion relish.

Popular sushi expands with a 12-course omakase (chef’s choice tasting menu) that includes a tasting of the restaurant’s freshest ingredients (not just fish and seafood). Omakase means “to entrust,” and there’s no menu. “You just let the chef prepare fresh sushi dishes for you, perfect for sushi fans who want to try new tastes,” says Piasecki. The menu might include ama ebi (sweet shrimp) tempura, lobster sashimi, crunchy Japanese bone marrow with sesame beef tartare and red onion marmalade, and spicy-crusted oysters.

Chef de Cuisine Brian Piasecki

Pastry Chef Jeff Barnes has a whole new menu of sweet endings, such as a light, refreshing Meyer Lemon cheesecake, chocolate pudding cake with banana fritters, and his favorite, the Sundae Sampler, a trio with a Coke float, strawberry sundae and caramel popcorn sundae.

The lacquered pork belly is my favorite item that I tried on a recent visit for a media night at California Grill, cooked 4 times to perfection – house cured, braised, smoked, and grilled in a sweet and salty sauce, crunchy yet tender at the same time.