Epcot International Flower and Garden Festival 2013: Debutting new garden food marketplaces

Ricky Ly

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Mar 11, 2013

Epcot International Flower and Garden Festival 2013: Debutting new garden food marketplaces

A dozen new food and beverage garden marketplaces, 30 million multi-hued blooms, 1,000 native butterflies and 100-plus whimsical topiaries add splendor and substance to the 20th Epcot International Flower & Garden Festival March 6-May 19 at Walt Disney World Resort.

Among this year’s fun festival facts:

One dozen brand-new garden marketplaces surround the World Showcase Lagoon offering festival taste treats ranging from shrimp and grits with fresh Florida veggies to barbecue and brew. Each marketplace will feature a produce and herb garden to represent the more than 50 marketplace beverage choices and more than 30 food items featured at the marketplaces.
700 container gardens of flowers, herbs, plants and vegetables in clay pots, barrels and urns enhance the landscape throughout Epcot.
400 Walt Disney World horticulturists are needed to install the festival landscape, topiaries and many exhibits; 100 Epcot horticulturists maintain topiaries and other festival displays.
It takes more than one full year and about 24,000 cast member hours to prepare for the annual festival

Q&A with Epcot’s Eric Darden and HGTV’s Chris Lambton of “Going Yard.”

Taking place March 6-May 19, 2013 at Walt Disney World Resort, the annual festival will highlight the natural progression from garden to table at the 12 Garden Marketplaces around World Showcase.

“That progression is showcased with raised garden beds around the marketplaces that will be growing some of the produce and herbs in the dishes,” says Epcot Executive Chef Jens Dahlmann. “We want to show our guests how food grows to help make that connection from the kitchen to the garden.”

“Each marketplace has three to four dishes, and they are unique to the festival,” says Dahlmann. Culinary creations from Epcot chefs range from smokehouse barbecue to sweet “frushi” made with fresh fruits and coconut rice, and are paired perfectly with refreshing brews and beverages at each location.

Epcot Executive Chef Jens Dahlmann

Must try items from the Garden Marketplace, from my recent visit, include:

Watermelon Passion Fruit Cocktail from Fruits by the Glass
Beijing-Style Candied Strawberries from Lotus House – China
Savory Bread Pudding with Spring Peas and Wild Mushroom Ragout – Bauernmarkt: Farmer’s Market – Germany
Smoked Beef Brisket with Collard Greens and Jalapeño Corn Bread – The Smokehouse – America
Frushi (Fresh strawberries, pineapple and cantaloupe rolled with coconut rice, atop a raspberry sauce sprinkled with toasted coconut and whipped cream) – Hanami – Japan
Potato, Chive and Cheddar Cheese Biscuit with Smoked Salmon Tartare and Sour Cream with Mixed Berries Cold Brewed Iced Tea – The Cottage – United Kingdom

Garden Marketplaces, including location and food and beverage offerings are below. Menu items noted with ** are part of TRYit, Disney’s new campaign that encourages children to try something new.

Fruits by the Glass – World Showcase Plaza
Watermelon Passion Fruit Cocktail
Wild Berry Slush – Non Alcoholic
Sea Dog Blue Paw Wild Blueberry**
New Planet™ 3R Raspberry Ale (Gluten Free)
Florida Orange Groves, Mango Mama, Mango Wine
Florida Orange Groves, Blueberry Blue, Blueberry Wine
DeLoach Vineyards Heritage Reserve Chardonnay
DeLoach Vineyards Heritage Reserve Pinot Noir

Florida Fresh – World Showcase Promenade
Watermelon Salad with pickled Red Onions, Baby Arugula, Feta Cheese and Balsamic Reduction**
Shrimp and Stone Ground Grits with Andouille Sausage, Zellwood Corn, Tomatoes and Cilantro
Angel Food Cake with macerated Florida Berries**
Florida Orange Groves, Hot Sun, Tomato Wine
Florida Orange Groves, 40 Karat, Carrot Wine
Orange Blossom Pilsner
Strawberry Slush – Non Alcoholic

Florida Orange Groves, 40 Karat, Carrot Wine

Angel Food Cake with macerated Florida Berries

Jardin de Fiestas – Mexico
Tacos de Carnitas (Pork Tacos topped with Tamarindo salsa, served on a flour tortilla with Chicharrón)
Tostada (Crab tostada served with Chipotle Mayo and Valentina Salsa)
Flan de Guayaba (Guava Custard)
Conga Fruit Punch – Non Alcoholic
Corona Light Draft Beer
Rosita Margarita
Organic Tequila Flight

Lotus House – China
Beijing-Style Candied Strawberries
Spring Pancake with Grilled Chicken and Green Apple**
Pan-Fried Vegetable Bun
Peach-Oolong Bubble Tea
Kung Fu Punch (Vodka and Triple Sec with Mango and Orange Juice)
South Sea Storm (Guava with Light and Dark Rum)
Plum Wine
Tsing – Tao Beer
Lychee Aerated Water
Peach Aerated Water

Spring Pancake with Grilled Chicken and Green Apple

Beijing-Style Candied Strawberries

Pan-Fried Vegetable Bun

Bauernmarkt: Farmer’s Market – Germany
Savory Bread Pudding with Spring Peas and Wild Mushroom Ragout
German Meatloaf Sandwich with Sweet Mustard and Fried Shallots
Potato Pancakes with house made Apple Sauce**
Florida Avenue American Wheat Ale
Krombacher Hefeweizen
Goose Island Brewing Company’s Honker Ale
Blue Point’s Toasted Lager
Beer Flight
Hugo – Charles De Fere “Organic” Brut with Elderflower and Mint
Krombacher Hefeweizen

Savory Bread Pudding with Spring Peas and Wild Mushroom Ragout

Primavera Kitchen – Italy
Asparagi con Aragosta all’Ortolana (Green asparagus, lobster, garden cocktail sauce)
Lasagna Primavera (Spinach Lasagna, green peas, zucchini, mushrooms, broccolini, béchamel and fresh tomatoes, with garlic and basil leaves) **
Panna Cotta al Limoncello (Limoncello flavored Panna Cotta, wild berries)
Fontana Candida, Pinot Grigio
Castello di Querceto, Chianti
Bosco del Merlo, Prosecco
White Peach Bellini
Strawberry Rossini
Italian Primavera
Birrificio Del Ducato – Nuova Mattina (Spring Saison Ale)
Birrificio Le Baladin – Nora (Specialty Ale)
Birra Del Borgo – Rubus Lamponi (Specialty Wild Fruit Ale)
Beer Flight

Lasagna Primavera (Spinach Lasagna, green peas, zucchini, mushrooms, broccolini, béchamel and fresh tomatoes, with garlic and basil leaves)

The Smokehouse: Barbeque and Brews – American Adventure Courtyard
Pulled Pig Slider with Cole Slaw
Smoked Beef Brisket with Collard Greens and Jalapeño Corn Bread
Rocky Road Brownie Mousse
Mama’s Little Yella Pils (Czech style Pilsner)
Liberty Ale from Anchor Brewing Company, San Francisco, Ca. (India Pale Ale)
Red Ale from Orlando Brewing, Orlando, Fla. (Red Ale- Organic)
Blackwater Porter from Orlando Brewing Company, Orlando, Fla. (Stout- Organic)
The Original Rib Shack Red Wine
Beer Flight

Smoked Beef Brisket with Collard Greens and Jalapeño Corn Bread

Beer Flight

Hanami — Japan
Frushi (Fresh strawberries, pineapple and cantaloupe rolled with coconut rice, atop a raspberry sauce sprinkled with toasted coconut and whipped cream)**
Chirashi Hanazushi (Grilled Salmon, cooked shrimp and crab stick served over a bed of fragrant ginger rice with Volcano and Dynamite sauce)
YakiSoba Pan (Fresh grilled carrots, onions and cabbage with Japanese noodles and teriyaki sauce served on a bun with mayonnaise and Beni Shoga)
Green Tea Flan (Silky custard with macha green tea and caramel glaze)
Yuzu Rita
Fruit Sake
Hana Awaka
Frozen Kirin Ichiban

Chirashi Hanazushi (Grilled Salmon, cooked shrimp and crab stick served over a bed of fragrant ginger rice with Volcano and Dynamite sauce)

Frushi (Fresh strawberries, pineapple and cantaloupe rolled with coconut rice, atop a raspberry sauce sprinkled with toasted coconut and whipped cream)

A Taste of Marrakesh – Morocco
Spiced Lamb Kebab with Vegetable Couscous Salad
Harissa and Lamb Confit Chicken Drumettes with Chermoula and Cucumber Salad
Baghrir (Moroccan pancake with honey, almonds and Argan Oil)**
Desert Rose
White Sangria
Guerrouane Red
Casa Beer
Mint Iced Tea

Baghrir (Moroccan pancake with honey, almonds and Argan Oil)

L’Orangerie – France
Tarte à la ratatouille et fromage de chèvre (Zucchini, eggplant, bell peppers, onions and tomato tart with goat cheese)**
Terrine Campagnarde, baguette et compote de cerises (Country style pâté served with baguette and cherry compote)
Verrine charlotte au pèches (Caramelized peaches and rosemary and light vanilla cream)
La Vie en Rose Frozen Slush (Grey Goose Vodka Orange,
St. Germain liquor with White and Red Cranberry Juice)
Muscat Pétillant, Sparkling Muscat Charles de Fère
Chardonnay, White Burgundy, Macon Village Georges Duboeuf
Cabernet Sauvignon, Bordeaux Beau-Rivage
Kronenbourg Blanc 1664, (Fruity White Beer with Citrus Notes)

Verrine charlotte au pèches (Caramelized peaches and rosemary and light vanilla cream)

The Cottage: Savories, Trifles and Teas – United Kingdom
Potato, Chive and Cheddar Cheese Biscuit with Smoked Salmon Tartare and Sour Cream
Baked Goat’s Brie with Kumquat Chutney**
Waterkist Farms Heirloom Tomatoes with house-made Mozzarella, Minus 8 Vinegar and Basil**
Chocolate Trifle
Berry Trifle
Ginger and Tea Trifle
Trio of Trifles
Hot Teas (Earl Grey, English Breakfast, Lemon Green Tea, Jasmine Green Tea, Spiced Apple Chai, Pumpkin Chai, Mixed Berry Black Tea, Pomegranate and Raspberry, Camomile Honey & Vanilla, Honeybush, Mandarin and Orange, Pure Peppermint, Lemon & Ginger)
Peach Cold Brewed Iced Tea
Mixed Berries Cold Brewed Iced Tea
Poema Cava Brut Rosé
Chilled Rose Blush Lemonade – Non alcoholic

Potato, Chive and Cheddar Cheese Biscuit with Smoked Salmon Tartare and Sour Cream with Mixed Berries Cold Brewed Iced Tea

Pineapple Promenade – World Showcase Promenade
Dole® Whip
Dole® Whip with Siesta Key Spiced Rum
Pineapple Upside Down Cake featuring Dole® Pineapple
Dole® Pineapple Fruit Cup
Frozen Desert Violet Lemonade – Non Alcoholic
Samuel Adams® Cream Stout

Intermissions Café
Beet Lollipop**
Grapes
Fruit & Cheese Plate
Vegan Trio
Southwest Chicken Wrap
Tuna Salad with Pita
Italian Salad
Asian Tuna Salad with Noodles
New Planet™ 3R Raspberry Ale (Gluten Free) (12 oz.)
Blue Point’s Spring Fling (12 oz.)
Florida Orange Groves, Mango Mama, Mango Wine
Florida Orange Groves, Blueberry Blue, Blueberry Wine
DeLoach Vineyards Heritage Reserve Chardonnay
DeLoach Vineyards Heritage Reserve Pinot Noir
Poema Cava Brut Rosé

Photos from around the 20th Annual Epcot International Flower and Garden Festival

Crocodile’s Hungry face? lol

Boiling Crab and Seafood – Mills 50 District

Ricky Ly

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Mar 8, 2013

1

Boiling Crab and Seafood – Mills 50 District

This little seafood shack in the Mills 50 District used to be a banh mi (Vietnamese Sub sandwich shop) by the name of Saigon Subs (located a few doors down from Tasty Wok). Boiling Crab and Seafood is still Vietnamese owned, but they take their cues from the Cajun south…hot sha-bangin sauces and steamed garlic crabs. A large population of Vietnamese Americans live in New Orleans, and as families started to spread out from the gulf region, they brought their love of seafood and cajun spices with them. Over a course of a few trips, this restaurant has earned a special place in our foodie hearts not only for their fresh seafood but also the friendly service of the owner and staff despite being understaffed at times.

The menu consists of snow-crab legs, head-on shrimp, crawfish, and Maryland blue crabs as well as more than 13 types of poboy sandwiches filled with everything from fried oysters to catfish. My favorite items consisted of the snow crab legs, very fresh and flavorful, dipped in butter garlic sauce, as well as the jumbo head on shrimps. There are a few Vietnamese items here as well like the seafood laden bun rieu noodle soup with crab and tomato, as well as pho. The prices are very reasonable for the fresh seafood that you get and I hope they keep it that way.

Chef’s seafood-platter meal for four consists of:

One pound of snow-crab legs and dungeness crab legs
One pound of shrimp
One pound of crawfish
Two blue crabs
Four ears of corn and four potatoes
Four nonalcoholic drinks

Magical sha bang spicy sauce

Boiling Crab and Seafood’s rendition of the gumbo soup – beware it is extremely spicy!

Blue crabs bathing in garlic butter

Definitely check them out if you are a big fresh seafood fan!

Check out their website here: http://boilingcrabandseafood.com/

Business Hours:

Monday-Thursday 10:30-9:00
Friday-Saturday 10:30-10:00
Sunday 9:00-9:00

Italio – Modern Italian Kitchen – Winter Park – Fast Casual

Italian

Ricky Ly

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Mar 6, 2013

1

Italio – Modern Italian Kitchen – Winter Park – Fast Casual

Free Food Day – Grand opening of Italio’s Winter Park location on Wednesday March 6th –

Enjoy a free entree and sample one of Italio’s fast, fresh Italian piadinas, pasta bowls, or salads. Offer good on March 6, 2013. Only one entrée per person. Valid only at the following location: 276 South Orlando Ave., Winter Park, FL 32789. Must be present.

Beware of long lines…

—————

I was recently invited to a special preview of Italio and had a chance to taste and experience some of the restaurant’s concepts. The concept, for those who are familiar with Chipotle, is fast-casual. Order up at the front counter where the staff prepare the dish items to your “customization”. It’s a great concept for those of us who are in a hurry but don’t want the typical “fast food” experience….and it’s executed fairly well here at Italio. I can foresee a great future for the chain, with already one opened in Boca and another scheduled to open in Ft. Lauderdale this summer. The Italio on US 17-92 just north of Fairbanks Avenue in Winter Park is the first in Central Florida.

When first walking into Italio, I noticed how immaculately clean and sharp everything looked, from the exterior design to the interior’s marble-like tables and fanciful lighting. Definitely a well designed restaurant, with key red color accents known to psychologically trigger guests hungry.

At the counter, you can order a piadina (a type of Italian wrap) or bowl (in pasta or salad form). Then, you can add your traditional or whole wheat pasta, add your protein choice (steak, chicken, fried chicken, shrimp, sausage, or veggie), sauce, and toppings. The sauces are basil pomodoro, alfredo, or spicy prima rosa (a mix of pomodoro and alfredo). Toppings range from black olives to arugula, pancetta and parmesan cheeses.

You can also order calamari misto ( a favorite), italio sticks ( made with piadina wraps) with your choice of cheese, pepperoni, or spinach & artichoke.. Desserts come as cannoli chips or tiramisu cake.

Overall, my impressions were positive. For a fast casual place, the food was rather fresh and surprisingly didn’t leave me feeling too heavy/guilty after wards. I particularly enjoyed the piadina wrap, a wrap that reminded me of the textures of roti or scallion pancakes, thin and chewy and buttery. A brief look at its history shows us that the piadina has been around for a while — since 1371 to be exact. It was typically prepared in the northern region of Italy called Romagn and was an “ancient” form of flatbread

Sushi Tomi – South Orlando – Japanese

Ricky Ly

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Mar 1, 2013

3

I am often asked about my choice for favorite cuisine. I enjoy many types, and from time to time I like some types more than others depending on the mood of my palate. We enjoy life in phases, I guess.

Japanese cuisine ranks up high on my list, mostly due to the emphasis on simple, robust flavors and often quite literally, the freshest ingredients. Nigiri is simply some fresh, raw fish on top of vinegar-ed rice and maybe some spicy green wasabi hidden under between the two like a chef’s little surprise joke.

I recently found Sushi Tomi, over multiple visits, to be one of my new favorite Japanese restaurants in Orlando for those very reasons. The place doesn’t look like much: a hidden strip mall shop near Sand Lake Road and John Young Parkway with a few tables, minimal decor, some typical Japanese lanterns, etc. like it could be any other sushi place in town. But look a little closer and you can see along the walls…specials of the day like squid legs fried spicy and cooked sting ray.

The restaurant is owned by husband and wife Hidehiko and Aki Ochiai, with blonde haired Chef Hidehiko having served on the team of Rangetsu in the past. The clientele are mostly Japanese businessmen and local Japanese families who clearly enjoy a little taste of home at Sushi Tomi.

A look into Japan? No, just another night at Sushi Tomi

For appetizers, we chose the chicken karaage, made with juicy, succulent, and well seasoned pieces of fried chicken. Definitely a must try. The grilled squid appetizer, which appears to be an entire squid cut horizontally and grilled, was good but at times could be a bit chewy for my tastes. Maybe I should have went for the squid legs fried spicy instead.

Chicken karaage – made with juicy, succulent, and well seasoned pieces of fried chicken.

The sushi here is some of the best I’ve had in town for the sheer freshness and taste of the ingredients. The aji – “horse mackerel” – nigiri is one of my favorites, luscious and tender, topped with scallions and horse radish and a hint of that spicy wasabi.

My fiancee, who is a bit of a futomaki (literally “large roll”) connoisseur, loved her futomaki roll here. Rolled expertly and compact, the sushi was filled with delicious morsels of tamago (egg), pickled cucumber, kampyo, and other veggies. Really good tamago takes time and just the right balance of sweet and saltiness to it, and the tamago here is exceptional. She declared it the best futomaki roll in Orlando, and I would have to agree.

Overall, I would definitely recommend Sushi Tomi if you enjoy really great Japanese food with simple, yet bold flavors – truly a taste of umami. Subarashii.

The saucy pork katsudon bowl – a hearty, flavorful bowl of fried pork cutlets and rice on egg.

Grilled squid appetizer

Assortment of sushi – left is the Aji / Horse mackerel, tamago, and salmon nigiri and on the right is the Futomaki roll

Sushi Tomi’s Pork Tonkatsu Ramen Noodle soup bowl is heavenly…deep earthy flavors of pork soup and delicious slice of seaweed…

Sashimi Combination - salmon, tuna, snapper, conch, — Sashimi Combination – salmon, tuna, snapper, conch,

Futomaki roll, Egg Tamago nigiri, Salmon roe, Eel nigiri, Horse Mackeral aji nigiri

Spicy tuna roll and Dragon Roll at Sushi Tomi

Sushi Tomi Shrimp bowl - not my favorite — Sushi Tomi Shrimp bowl – not my favorite

Thanks Ron for the menu!

Siro: Urban Italian Kitchen at Orlando World Center Marriott

Ricky Ly

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Feb 25, 2013

2

Siro: Urban Italian Kitchen at Orlando World Center Marriott

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 was recently invited by the team at Siro’s to sample some of their dishes during a media event. The space has undergone major renovations, now highlighting a more warm, wooded and industrial atmosphere…which reminded me of a particular favorite restaurant of mine in Winter Park.

I was delighted to find that the new philosophy for the restaurant was an emphasis on seasonal, local ingredients. More and more restaurants are turning toward local and seasonal and I wholeheartedly support this movement, particularly because the food tastes so much better when it isn’t being shipped from halfway across the world.

The list of local farms and ingredients include:

Lake Meadow Farms – eggs and honey

Harvest Moon – produce

Seely’s Ark – chicken thighs

Dansk Farms – honey

Waterkist Farms – heirloom tomatoes

Cedar Creek farms –little neck clams

Infusion Tea- hot tea

Oyster Island mushroom company- asst. mushrooms

Monroe Ashby- pig

Coffee Roasters’ Alliance -coffee

Two Doves Organic Farm- lettuce, Swiss chard, kale.

Cigar City Brewing – craft beer

They will start using Palm Ridge whiskey in the next few weeks as well.

Aged Italia – Breckenridge bourbon, blood orange aged balsamic, blackberry syrup

Beer flights featuring craft beer and imports

From artisan cured meats and cheeses, small plates 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. Some of my favorites included the Green, eggs & ham pizza with arugula, prosciutto, sunny side egg, the housemade burger, Chef Burdo’s veal meatballs, and the zeppole donuts for dessert.

Executive Chef Burdo at the helm of Siro: Urban Italian Kitchen

These signature dishes enhance the restaurant’s extensive drink menu, as bartenders and mixologists prepare handcrafted Italian classics from the Negroni and Aperol Spritz to the “The Artisan,” Lemoncello Martini – complete with fresh squeezed juices and fragrant herbs.

Chef Burdo’s Famous Veal meatballs in a pomodoro tomato sauce

Siro’s Charcuterie boards of cheeses, olives, and cured meats

Eggplant Caponata served with whipped ricotta cheese on bakehouse bread

Arborio fritters, made with rice robiola, black garlic, and a spicy arrabiata sauce

Margherita Pizza

Bucatini pasta with the red lead, a traditional sunday gravy

The BuRGeR – oWC bakehouse bun, house pickles

Preparing the whole Grilled Grouper, served with braised fennel, peperonato

Braised pork shank on top of white beans

Aged Italia
Breckenridge bourbon, blood
orange aged balsamic,
blackberry syrup

Desserts, like this panna cotta – milk chocolate, berries, are led by award winning pastry chef Ramon Perez

Chocolate Cake

Siro accommodates 199 guests – 143 in the main dining room and 56 on the patio – for everyday dining and special events. The early-evening menu, from 4 – 6 pm, features Antipasti, small plates, pizza and blackboard specials, in addition to a full bar. Dinner, from 6 – 11 pm, features a full menu.

For additional information on Siro, call Orlando World Center Marriott at 407-239-4200 or visit www.marriottworldcenter.com and www.siroorlando.com.

Anna of the Zimmerman Agency with Mark Baratelli of TheDailyCity.com and Rachelle Lucas of Visit Florida Dining and TheTravelBite.com

The wonderful staff and chefs of Siro: Urban Italian Kitchen at Orlando World Center Marriott

“Breakfast in the Pasture” at Lake Meadow Naturals

Events

Ricky Ly

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Feb 23, 2013

0

“Breakfast in the Pasture” at Lake Meadow Naturals

Growing Synergy and A Local Folkus announce their event “Breakfast in the Pasture” at Lake Meadow Naturals to educate and connect attendees with local, farm fresh foods.

WHO: Growing Synergy, a Florida-based sales, marketing and distribution company for Florida small farms; and A Local Folkus, Central Florida advocates for a strong local food economy have teamed up with Chefs Juan Rendon and Rob Walker of Norman’s.

WHAT:
Join Growing Synergy and A Local Folkus for Breakfast in the Pasture at Lake Meadow Naturals, one of Central Florida most picturesque farms. The event will begin with a farm tour led by Lake Meadow Naturals farmers at 8:00am. Breakfast will begin at 9:00 and will be prepared by Chef’s Juan Rendon and Rob Walker of Norman’s. Guests will be provided with breakfast recipes, and those items will be available for sale at the farm store so please bring coolers.

WHERE:
Lake Meadow Naturals
10000 Mark Adam Road
Ocoee, FL

WHEN:
Saturday, March 2, 2013, 8:00am Farm Tour, 9:00-11:00 Breakfast

COST: $25/person

ADDITIONAL INFORMATION: Visit www.GrowingSynergy.com or www.ALocalFolkus.com

Contact: Rebecca Reis-Miller
Rebecca@GrowingSynergy.com or 407-733-7657

Cask & Larder Southern Public house – Winter Park

Ricky Ly

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Feb 21, 2013

2

Cask & Larder Southern Public house – Winter Park

Cask & Larder, in Winter Park, Florida, offers southern-sourced seasonal, changing dishes, craft beers brewed on-site and fresh-shucked oysters from their oyster bar. The restaurant is owned by James Beard Award nominated Chefs James and Julie Petrakis of The Ravenous Pig. Dennis Bernard leads as Chef de Cuisine/Partner for Cask & Larder with his wife Tracy Lindskoog as Managing Partner. Ron Raike is Cask and Larder’s Brewmaster, a pioneer of the Craft Beer movement in Orlando and a Certified Cicerone (kind of like a Master Sommelier for Beer).

The brewery, which can be seen towards the back of the bar area, is a beautiful sight to behold full of metallic tubs and parts. Guests can also reserve this area to host small private dining parties and even use it when ordering whole roast animals (reserve in advance).

The beers here are pretty fantastic. On a recent visit, I hung out in the bar area with a few friends and sampled a beer flight of crisp lone palm golden ale, blueberry wit, Florida Tripel with local palm honey, among other craft beers brewed on site at Cask and Larder. The beers paired well with the little bites and dishes that we ordered to share. There is also quite the sizable Southern inspired craft cocktail list available as well with highlights such as the C & L LEMONADE made with tea and sage infused vodka, house pink lemonade, and fever tree ginger beer.

The waffle fries, topped with a chicken liver gravy, buttermilk cheese curds, and pickled scallions were a tangy, tasty treat. Definitely a more sophisticated version of the nacho fries you may see at every day pub houses and bars. Other favorites included the savory mac and cheese, topped with pickled mustard seeds and a ham-cheddar crumble, and the smoked wings which were fall of the bone tender.

On a previous occasion, I had sat at the oyster bar and enjoyed a selection of their smoked oysters with a special house made vinegar chili sauce that was quite excellent. My only complaint was that the barstools were a bit uncomfortable, but I suppose they’re made that way.

Though I enjoyed most of my experiences at Cask and Larder, there is room for improvement. The short rib tamale with carmelized onions, havarti, and topped with parsley was a bit bland for my tastes and was in need of salt. The suckling pig boudin was also not very memorable.

One of my favorite things that I had at the Cask and Larder was the cured Country Ham platter with biscuits and jelly. The ham is sliced fine much like prosciutto and was salty and delicious.

Country Ham Platter

Short rib Tamale 12
caramelized onions, havarti, parsley

Waffle Fries 11
chicken liver gravy, buttermilk cheese curds,
pickled scallions

Mac & Cheese 10
pickledmustard seeds, ham-cheddar crumble

Smoked Wings

suckling pig Boudin 14
dijon chantilly, fried okra

Just what the doctor ordered: The Pharmacy arrives to Orlando

Ricky Ly

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Feb 20, 2013

1

Just what the doctor ordered: The Pharmacy arrives to Orlando

From the same owners/chefs who brought you The Table Orlando, comes their latest restaurant concept—Pharmacy. This 1920s “speakeasy” is now open to the public—if you can find it.

Tyler Brassil, Loren Falsone and Dominick Tardugno have spent more than a year secretly planning this concept that would transport guests back in time to the 1920s Prohibition era. Pharmacy is their take on a modern day speakeasy. 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.

While the menu selections will change throughout the year, their founding principles remain constant with the use of local, seasonal, organic and most importantly sustainable foods. Some of their recently featured menu items include 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.

Behind the bar features full liquor, handcrafted proper cocktails, custom blended barrel aged classics, beer, wine, house-made tonics, sodas and fresh herbs, fruit and produce.

Pharmacy is open Monday through Saturday from 5 p.m. to 1 a.m. and is located at 8060 Via Dellagio Way in Orlando’s Restaurant Row.

Orlando’s Downtown Food and Wine Festival 2013

Events

Ricky Ly

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Feb 15, 2013

6

Orlando’s Downtown Food and Wine Festival 2013

The Downtown Food & Wine Fest is a “A Treat for the Senses” with great food, wine, and music. It’s an opportunity for guests to try dozens of restaurants at their leisure, enjoy two days of diverse live music with well know national headliners, choose from over 50 wines, hang out at the Sports Bar and watch the Daytona 500, or mingle with friends at The Liquid Lounge.

Forty top restaurants are scheduled to present culinary tastings including the return of the 2012 Foodie Award winners as honored by a panel of Orlando elected officials, food writers and reporters, and celebrity chefs.

Foodie Award 2012 (based on one food item for taste, unique flavor and culinary excellence)
Pork Belly Slider – PRIMO by Melissa Kelly at JW Marriott

Best of Show 2012 (based on overall menu creativity, depth of offerings, and quality)
Tuscany at Orlando World Center Marriott

Spirit of the Fest 2012 (based on fun factor, overall energy and crowd vibe with the booth)
K Restaurant

2013 Restaurants

Ruth’s Chris Steakhouse
Dexter’s
Fogo De Chao
Maxine’s on Shine
PF Chang’s
Christener’s Del Frisco Steakhouse
Kobe Japanese Steakhouse
The Pub at Pointe Orlando
Marlow’s Tavern
Copper Canyon Grill
Taverna Opa
Nona Tap Room
Jeremiah’s Italian Ice
The Meat House
Sushi House
Old Hickory Smokehouse
Hard Rock Cafe
Hawkers
Tijuana Flats
Ellie Lou’s
Primo at JW Marriott
The Vineyard Grill at Ritz Carlton
Shari Sushi Lounge
Panera Bread
Taps Restaurant
Siro Urban Italian Kitchen
Bananas A Modern American Diner
Nick’s Italian Kitchen
Truffles Grill
Bosphorous Turkish Cuisine

Date / Time:

Saturday, February 23 (noon to 9 p.m.) and Sunday, February 24, 2013 (noon to 7 p.m.)

Location:

Located in the heart of downtown Orlando at Lake Eola along Robinson Street

Tickets:
Admission is $10 per person, per day with advance online purchase beginning
January 15, 2013 at www.DowntownFoodAndWineFest.com. Advance tickets
are also available at Mercedes-Benz of Sanford, Mercedes-Benz of Orlando, and Mercedes-Benz of South Orlando.

Admission at the door is $15 per person, per day. Admission for children under age 12 is free. Food tickets are available at the event for $2 each; food and wine offerings range from one to four tickets. New for 2013, VIP ticket packages include parking, a private pavilion, and additional Fest perks and privileges. A limited number of VIP tickets are available only at Mercedes-Benz of Sanford, Mercedes-Benz of Orlando, and Mercedes-Benz of South Orlando.

Q and A with the Organizers of the Orlando Downtown Food and Wine Festival 2013

TastyChomps.com: How did the Downtown Food and Wine Fest all begin?

Kim McFadden, National Sales Manager, CBS Radio Orlando – (Founder of Downtown Food & Wine Fest): The Fifth Annual Downtown Food & Wine Fest (previously known as The Orlando Food and Wine Fest) has established itself as a signature event for Orlando. The Fest was created in 2008. Orlando did not have a major food festival and given the growth of downtown and a burgeoning restaurant scene we thought it was time to create something. The original producers of the Fest were WLOQ and Orlando Leisure Magazine. The city of Orlando was receptive to the idea and we received a good deal of support from The Downtown Development Board.

Today, the Fest is presented and produced by CBS RADIO, led by Orlando favorites MIX 105.1, 1059 SUNNY FM, and 102 JAMZ in partnership with the Florida Restaurant & Lodging Association.

TC: Who are the main beneficiaries and what do they do?

Al Gardner, FRLA and Downtown Food & Wine Fest Chairman: A portion of the proceeds benefit Second Harvest Food Bank of Central Florida, the FRLA Educational Foundation, Valencia College, and University of Central Florida Hospitality Education Programs.

TC: What are some of the restaurant highlights who will be there at the event?

Kim: We try to offer as much variety as possible with 40 of Orlando’s premier restaurants with well-known returning restaurants such as Ruth’s Chris Steak House, Dexter’s of Thorton Park, Kobe Japanese Steakhouse, Primo Restaurant Orlando at the JW Marriott Grande Lakes, and new concepts including Hawkers, Marlow’s Tavern, Tap’s Restaurant Bar and Lounge, and Truffles Grill, plus neighborhood gems such as Maxine’s on Shine and Nona Tap Room.

TC: What does the FRLA think of the current Orlando food scene? Any upcoming trends for the near future?

Al: Orlando is considered a melting pot and a good cross section of the United States. Many companies test their new prototypes in Orlando before going national. Check out the major chains that are opening new restaurants in Central Florida for predictions of new offerings that may go national.

Two Daily Admission Giveaway Contest!

1 random winner will be chosen from the contestants. The Prize is 2 daily admission tickets with date of attendance of choice (Saturday or Sunday). Contest ends 12pm Sunday February 17. Answer in the comment area below this post (make sure to fill out your e-mail).

1. What and whose dish won the 2012 Best Foodie Award from the Downtown Food and Wine Festival?

2. Which restaurant are you most looking forward to try?

Chef Tony Adams and the Big Wheel Provisions team present Kennebec, a pop up restaurant experience

Events

Ricky Ly

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Feb 9, 2013

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Chef Tony Adams and the Big Wheel Provisions team present Kennebec, a pop up restaurant experience

Photo by Brian Carlson http://briancarlsonphoto.com/

From the people who brought to Orlando the multi-award winning (and one of my personal favorites) Big Wheel Food Truck, a new pop up restaurant, Kennebec, is set to open from Tuesday March 19- Saturday March 23 2013 at Urban Rethink on Central Blvd in Thornton Park. Press release is below:

Photo by Brian Carlson http://briancarlsonphoto.com/

Kennebec. A Pop-Up Restaurant by Big Wheel Provisions.
Dates: Tuesday, March 19 – Saturday, March 23, 2013
Times: First dinner seating at 6:00 pm
Location: Urban ReThink, 625 E. Central Blvd., Orlando, FL 32801

ORLANDO, FL 2/1/2013: Chef Tony Adams and the Big Wheel Provisions team will open a pop-up restaurant called Kennebec, and will feature a nightly changing menu that celebrates unique locally sourced fine food, craft beverages, and curated selection of beer and wine. Kennebec will be open Tuesday, March 19, 2013 through Saturday, March 23, 2013 at Urban ReThink in Downtown Orlando, 625 E. Central Blvd, Orlando, FL 32801.

Kennebec will be Orlando’s first multi-night pop-up restaurant, and will feature an a la carte menu, to change nightly. Reservations recommended (6pm to 8:30 nightly), but there will be some tables reserved for walk-ins each evening. Saturday night’s finale will feature a final prix fixe menu, with a single seating limited to 50 persons, at 6:30 PM ($90 per person, $40 for wine pairing with the meal).

Kennebec is a reference to the mighty river flowing through the heart of Maine, including the hometown of Chef Tony Adams, Big Wheel Provision’s Head Chef and Owner. At Kennebec, the flavors of the American South will lead the way, with classic New England dishes and ingredients making menu appearances as well; offal and charcuterie will be highlighted nightly. Kennebec’s menu will present guests with a fine dining experience, while playfully hinting at guest favorites from Big Wheel Mobile Food Truck. Kennebec has already partnered with Brent Hernandez from Redlight Redlight for their beer selection pairing, and hopes to partner with other local artists, artisans, and wine specialists to make the Kennebec dining experience unlike any other. The a la carte, nightly changing menu is in development.

Menu to include:
• Fromage du Tête of Pasture Prime Berkshire Pork with Yellow Mustard, Bitter Greens, Yalaha Bakery Basler
• Ft. Pierce Bay Scallop Crudo with Fennel Pollen, Backyard Citrus
• Braised Gulf Octopus with Moroccan Chickpea Ragout, Ras el Hanout, Dansk Farms Honey, Crème Fraiche
• Braised Local Chicken Thighs with House Smoked Local Berkshire Bacon Lardons, Wild Foraged Mushrooms, Crispy Farro,
Rapini
• Kennebec Shrimp and Grits with Cape Canaveral Pink Shrimp, House Smoked Tasso Ham, Double Cream
• Crispy Skinned Titusville Long Line Bluefish with Heirloom Waterkist Tomato, Preserved Local Meyer Lemon, Crème Fraiche, Fregola
Reservations can be made by visiting KennebecRestaurant.com, KennebecPopUp.com, or OpenTable.com.

More information on Big Wheel Provisions’ Facebook Pages, facebook.com/BigWheelTruck and facebook.com/BigWheelProvisions.

ABOUT:
Chef Tony Adams: Chef Tony Adams is the Chef and Owner of Big Wheel Provisions in Orlando, Florida. He trained at Johnson & Wales University in Providence, Rhode Island, graduating with a Bachelors Degree in Culinary Arts. He has trained at some of the most well known restaurants in the country including cutting his teeth at the acclaimed Empire in Providence under the watchful eyes of Loren Falsone and Tyler Brassil. He has completed training stages most notably at Le Manoir Aux Quat Saisons under Raymond Blanc in Oxfordshire England, Daniel in New York City, and at Charlie Trotters in Chicago. He moved to Florida in 2004 to teach at Le Cordon Bleu Orlando prior to starting Big Wheel Provisions in 2010. He has also done consulting work with Connors Davis Hospitality of Fort Lauderdale, and has served as the personal chef for many of the area’s families and professional athletes.

Big Wheel Provisions / Big Wheel Food Truck: Big Wheel Provisions is a catering and farmers market provisions company focusing on bringing their customers unique food solutions which highlight locally grown and raised ingredients. Custom catering is their specialty, hand crafting menus to their clients needs. Their provisions tent at local farmers markets can be filled with an ever-changing mix of their housemade pickles, preserves, seasonings, bacon, sausages, housemade bitters, and more.

Big Wheel Mobile Food Truck, a division of Big Wheel Provisions, opened in the spring of 2011 and was Orlando’s first gourmet modern food truck. With a mission to feature the best of Central Florida’s locally sourced food, the Big Wheel Truck rolls around Orlando bringing handmade, locally sourced food to the masses. In the two years since opening, Big Wheel has been named 15 times “Orlando’s Best Food Truck”, has been featured on The Cooking Channel’s Eat Street, The Food Network UK’s Street Eats with Chef Andy Bates, the cover of the Orlando Sentinel, the cover of Orlando Weekly, filmed a commercial with Square Inc., and featured in countless Orlando blogs and magazines. They were recently invited by Food and Wine Magazine to partake in the South Beach Wine and Food Festival in late February of 2013. More information online, at bigwheelprovisions.com, and bigwheelfoodtruck.com.

Urban ReThink:
Urban ReThink is a nonprofit creative and collaborative hub located in Orlando’s historic Thornton Park.
By day, enterprising professionals in diverse fields work in the space as part of a Coworking Membership.
By night and on weekends, the community is welcomed with a “What will I discover today?” assortment of
talks, workshops, and gatherings.

Meeting rooms are available for rent to the community, and guests and members alike are encouraged to
gather with food from the onsite Spork Café.

More information online, at urbanrethink.com.

Urban ReThink is part of the 501(c)(3) nonprofit Urban Think!
Foundation which supports local educational, creative, and cultural opportunities.

Orlando Chili Cook Off 2013 – Chef Profiles

Ricky Ly

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Feb 8, 2013

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Orlando Chili Cook Off 2013 – Chef Profiles

On February 9, 2013 from 12p-6:00p “The City Beautiful” will host the 4th annual competition for the best chili in Orlando.

The Orlando Chili Cook Off, which began as a small gathering of friends and chili-lovers, has now become a regional event attracting cooks and attendees throughout Central Florida and the southeastern states. Teams can win trophies and prizes for the best CASI chili or the best open chili categories. Also, a best-in-showmanship award will be presented for the most entertaining chili team.

Below are a few of the chefs you’ll be meeting at the event this Saturday:

Name: Holly Kapherr
Team: Orlando Weekly

What inspired you to take part in the OCC this year? I’ve always had ambitions to participate in this kind of competition cooking, but never took the initiative to prepare or enter. When I was asked to create the chili that would represent the Orlando Weekly (for whom I’ve written restaurant reviews for the past 6 years), I jumped at the chance!

What can we expect from your chili this year? The Orlando Weekly is an irreverent, alternative news magazine, and in order to full represent them, I developed an “irreverent, alternative” chili. It’s full of bright, bold, full Asian flavors, super spicy, and the meat is meltingly tender. You’re gonna love it.

What, in your opinion, makes a very good chili? It’s probably the answer you’ll get from everyone else. Low and slow. Like braising any meat, whether it’s a large cut like pot roast or small pieces like in chili, the heat has to be low (barely a simmer) and you have to let it go for at least two hours (the more, the better). The longer the flavors meld, the more depth of flavor you’ll achieve.

Name: Chris Roberts of EatLocalOrlando.com
Team: Chili Crafters

What inspired you to take part in the OCC this year? Went as a eater the last 3 years and finally got the guts to try and submit a chili

What can we expect from your chili this year? Dogfish head beer and bacon chili

What, in your opinion, makes a very good chili? Thick, meaty, lots of onions and the right amount of peppers, and always great if it has some toppings or sides.

Disney Inspired Nutella Fruit Waffles – Sleepy Hollow

Ricky Ly

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Feb 7, 2013

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Disney Inspired Nutella Fruit Waffles – Sleepy Hollow

This recipe is inspired by the nutella fruit waffle sandwiches found at Sleepy Hollow in Liberty Square at Disney’s Magic Kingdom.

Truly a hidden gem, these waffles, as well as their chicken and waffle variety, were some of the most delicious theme park food I’ve had in a while and I still remember it fondly.

My sister Christina recently received a Black and Decker flip waffle maker for Christmas and so we thought we’d try it out today. They turned out perfectly, slightly crispy yet still fluffy and a little sweet.

Directions

Preheat waffle iron. Separate egg whites and beat whites until fluffy in a small bowl. Beat egg yolks in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, baking powder, salt, vanilla, and cinnamon, just until smooth. Beat in egg whites and sugar.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Spread nutella over the waffle and add blueberries, sliced bananas, strawberries, and confectionary sugar as desired.

Best Must Try Dishes in Orlando Restaurants

Favorites

Ricky Ly

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Feb 2, 2013

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Best Must Try Dishes in Orlando Restaurants

People often ask me what my favorite restaurants in Orlando are, what to eat in Orlando, and though I have many favorites, I’d like to highlight some especially wonderful dishes at local Orlando establishments. These are dishes that stand a cut above the rest and are the best to try in Orlando if you have limited time.

Spinach and Burratta Mozzarella Ravioli with grilled artichoke and black olives – Pasta

Luma on Park
290 S Park Ave
Winter Park, FL 32789
(407) 599-4111
http://www.lumaonpark.com/

Handcrafted ravioli with spinach folded into the dough, absolutely transcendent. This gorgeous pasta dish tastes as delicious as it looks, with the flavors of black olives, mozzarella, spinach, ravioli, all coming together as one harmonious dish.

Croque Madame Topped with Fried Egg – Sandwich

Croissant Gourmet
120 East Morse Boulevard
Winter Park, FL 32789
(407) 622-7533
http://www.croissantgourmet.com/

The croque madame sandwich, a variation of the croque monsieur, is deftly made with ham and Gruyere cheese, hand-dipped in egg, then pan-fried in butter to a nice crisp. Finally, the croque is topped with a luscious golden-yellow yolk, sunny-side up egg. The egg yolk oozes down the sandwich when you cut into it, preferably with fork and knife.

Almond Croissant

Croissant Gourmet
120 East Morse Boulevard
Winter Park, FL 32789
(407) 622-7533
http://www.croissantgourmet.com/

Flaky, buttery croissant with a nice sweet, creamy filling of almond paste and topped with almonds and dusted with confectionary sugar

The Crooked Spoon Burger

The Crooked Spoon Food Truck
(407) 927-1587
http://www.facebook.com/thecrookedspoon
http://www.thecrookedspn.com/

The Crooked Spoon Burger is a meaty Angus beef burger with soft buns made locally from the Olde Hearth Bakery topped with a chipotle aioli sauce, sweet caramelized onions, swiss cheese, lettuce and tomato.

Shio Butter Ramen – Noodle Soup

Hanamizuki Japanese Restaurant
8255 International Drive
Orlando, FL 32819
(407) 363-7200
http://www.hanamizuki.us/

The broth is deeply flavorful with the taste of butter and salt, the noodles are made fresh and tasty. The boiled egg, the bamboo shoots, chashu pork slices, scallions and everything else melt together in a sea of deliciousness.

The Fu Man Chu – Sandwich

Pom Pom’s Teahouse and Sandwicheria
67 North Bumby Avenue
Orlando, FL 32803
(407) 894-0865
http://www.pompomsteahouse.com/

The villainous Fu Man Chu, made with a sweet Hoisin barbecue sauce based Asian Pulled Pork, watercress, goat cheese, ginger cranberry chutney, and spicy red onions, a perfect lunch for all those deviants out there. It’s got sweetness from the barbecue and cranberry chutney, a little tart from the red onions, savory from the pulled pork, creamy from the goat cheese. It all sounds like quite the mess, but it’s all strangely satisfying and fulfilling.

Widowmaker Pizza

Prato
124 North Park Avenue
Winter Park, FL 32789
(407) 262-0050
http://www.prato-wp.com/

Widowmaker pizza – fennel sausage, arugula, toscano, romesco sauce, and a local farm egg, over easy, baked in the center.

Bone-In Ribeye Steak

A Land Remembered
Inside the Rosen Shingle Creek Resort
9939 Universal Boulevard
Orlando, FL 32819
(407) 996-3663
http://www.landrememberedrestaurant.com/

A Land Remembered features Harris Ranch Black Angus Five Diamond Prime Beef. The taste is exquisite, the bone-in ribeye steak, a juicy, slightly-charred cut served perfectly at the desired medium rare.

Uploaded from the Photobucket iPhone App

Glazed Donuts

The Donut King
208 US Highway 27
Minneola, FL 34711
(352) 243-4046
http://www.thedonutking.com/index.cfm

The glazed donut is heavenly, a sweet donut soft and fluffy like something you’d find on cloud 9 with a touch of vanilla flavor.

Grand Marnier Souffle – Dessert

The Venetian Room
Inside the Caribe Royale resort
8101 World Center Dr
Orlando, FL 32821
(407) 238-8060
http://www.thevenetianroom.com/

The Grand Marnier Souffle – you have to order it early in the meal as it takes about 20 minutes to prepare – arrives for dessert like a small powdered mountain of soft, puffy eggy cake. The dish is finished with table side service, topped off by our gracious waiter with the sweet crème anglaise. The dessert and experience was pure heaven, the souffle was soft and airy, sweet and utterly delicious.

Have a dish that you think should be on this list? E-mail it to us at TastyChomps@gmail.com

National Pisco Sour Day – Friday February 1 at Cuba Libre

Recipes

Ricky Ly

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Jan 31, 2013

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National Pisco Sour Day – Friday February 1 at Cuba Libre

Pisco Sour
1 ½ parts Portón pisco
½ part fresh lime juice
½ part simple syrup
¼ part egg white
1 dash of Angosutra™ bitters

Shake ingredients with ice. Strain into chilled glass. Garnish with a dash of bitters.

I’ve never had Pisco myself until recently when I had the opportunity to interview Mr. Johnny Schuler, the CEO of Pisco Porton, and quite possibly the most interesting man in the world.

Years ago, Mr. Schuler’s grand father Roger Schuler, helped bring the recipe and popularity of pollo a la brasa (Peruvian roast chicken) to a national level. Today, Mr. Johnny Schuler is bringing the awareness of pisco to America and the rest of the world.

Pisco is a colorless or yellowish-to-amber colored grape brandy produced in winemaking regions of Peru and Chile. Pisco was developed by Spanish settlers in the 16th century as an alternative to orujo, a pomace brandy that was being imported from Spain. Pisco received its name from the town of Pisco, located on the coast of Peru in the valley of Pisco, made by the river with the same name.

Portón pisco is the first truly premium pisco available in the U.S. and makes for the ultimate Pisco sour. As the white spirit’s category equivalent of single-malt scotch, it combines centuries-old methods with state-of-the-art and eco-friendly technology to create quality mosto verde Pisco.

Facts about Pisco Porton

Distilled to proof (no water added)
Approximately 15 pounds of grapes go into every bottle of Portón Pisco
Handcrafted in small batches
Rested for months to achieve a complex, round flavor
Never altered by aging in wood, the addition of water or artificial flavors and colors
100% made from must; not like grappa, which is made from pomace

National Pisco Sour Day is Saturday February 2nd, 2013. Pisco Sour, the Peruvian national cocktail, is prepared with egg white, lime juice, simple syrup, and bitters. This most famous of all pisco cocktails was created by American, Victor V. Morris. A railroad man, he moved to Peru to work on new rail lines. In 1916, he left trains and moved to Lima, Peru to open Morris Bar. Morris had a knack as a barman and invented a number of drinks using pisco.

The recipe was so popular San Francisco bartenders borrowed it and began serving it in the United States. From there the recipe spread. Even after Prohibition made pisco scarce in America, the buzz about the drink continued and the recipe was published in Cocktail and Wine Digest (1946). It has been the most famous pisco cocktail ever since.

Cuba Libre – located in Pointe Orlando – has jumped on board, offering guests $5 specials on select ceviches and pisco cocktails, made with Portòn, including a Pisco Sour, Portón Punch and Guava Sour on Friday, Feb.1 from 5:00 – 7:00 p.m.

WHAT: $5 specials on Portón Pisco cocktails and ceviche
WHEN: February 1st 5:00 – 7:00 p.m.
Cuba Libre
9101 International Dr, Orlando
(407) 226-1600

Vietnamese Lunar New Year Tet – St. Philippe Phan van Minh Catholic Church at the Fairgrounds 2013

Ricky Ly

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Jan 31, 2013

4

Vietnamese Lunar New Year Tet – St. Philippe Phan van Minh Catholic Church at the Fairgrounds 2013

The Vietnamese New Year, also known as Tet or Tet Nguyên Dán, is one of my favorite times of the year. This is the time when friends and family from throughout the Central Florida community come out and enjoy local cultural performances put on by fellow members of the community as well as more famous Vietnamese singers and performers, and also enjoy the wonderful home made Vietnamese food that you would normally not find at the local restaurants.

As the Vietnamese New Year is based on the Lunar new year calendar, similar to the Chinese New Year, the actual date changes each year depending on the moon cycles. This year it falls on the night of Sunday February 10th and is the start of the year of the Snake. To avoid stepping on each others’ toes, the local Vietnamese community organizations, temples, and churches try to sparse out their festivities so that they would be on different dates.

On Sunday February 10 Asia Trend Magazine and Mills 50 District will host the annual Orlando Dragon Parade for the 2013 Lunar New Year Festival. Celebrate the Year of Snake with Dragon and Lion Dances, Martial Arts, Japanese Taiko, Acrobatic Performances, Cultural Dances, Arts and Crafts and Exotic Asian Food

On Saturday – Sunday February 16-17, the Vietnamese Community of Central Florida (Cong Dong) is hosting their annual event at the Central Florida Fairgrounds. The Sunday event includes the Miss Vietnam of Florida pageant.

Also on Sunday February 17, CAACF Chinese New Year Dinner Celebration 2013 takes place at Koy Wan buffet at 5:30pm. For more info visit http://asiatrendmagazine.com/AT_events.html

This past weekend, St. Philippe Phan van Minh Catholic Church hosted their Vietnamese lunar new year festivities at the Central Florida Fairgrounds. I took a visit and captured some photos of the scenes at the fairgrounds. The proceeds of the sales went to the church organization in supporting its works in the community.

Volunteers making banh mi Vietnamese sub sandwiches

A bowl of the spicy bun bo hue, the other beef noodle soup in Vietnam, stemming from the central region of Hue.

An elderly woman pours some “chao” or rice porridge/ congee into a bowl. Traditionally a breakfast item or a cure for a cold day in Vietnam

Ingredients for hu tieu noodle soup, including quail eggs

Che Ba Mau, a type of dessert with beans and sweets

A gentleman places sugarcane sticks into the machine, crushing the juices out to make sugarcane drink.

A lady sells the delicacy hop vit lon, or fermented duck fetus eggs, also known as balut in the Phillipines.

Nem nuong, Vietnamese grilled pork patties

Ca ri de, curried goat

Preparing Mi Quang, a Vietnamese noodle dish that originated from Quang Nam Province in central Vietnam, made with rice noodles tinted yellow with the use of turmeric.

Mi Quang, made with rice noodles tinted yellow with the use of turmeric.

Pho Hoa restaurant prepares Pho for sale

Cha Lua, Vietnamese pork deli meats, used in preparation of banh cuon

Bánh cu?n is a rice noodle roll made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots, served with cha lua

Bun rieu seafood noodle soup with fried tofu

Bun Moc – Vietnamese Pork and Mushroom Noodle Soup

Friends enjoying the festival

Youth performing a rendition of “Gangnam Style” on the main stage

Raglan Road’s Rollicking Sunday Brunch – Downtown Disney

Ricky Ly

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Jan 29, 2013

2

Raglan Road’s Rollicking Sunday Brunch – Downtown Disney

Click-clack, tip-tap, tip-tip tap, tip-tap-tip – faster and faster – the beats move to a fun, rollicking furor. It’s the sound of foot-stomping jigs and reels of Irish step dancing and live Irish music on the wooden stage at Raglan Road Irish Pub and Restaurant in Downtown Disney.

Brunch is usually a calm, late morning affair – maybe enjoying a mimosa in the shade away from the Florida sun and reminiscing about the previous night’s series of events. Here, at Raglan Road’s new Rollicking Sunday brunch, guests and the whole family can now enjoy a unique experience unlike any other this side of the pond. Enjoy the music of the Raglan Road house band and dancers performing while chomping down on a platter of the Full Irish breakfast, Eggs Benedict, or ham schnitzel.

Celebrity Chef and co-owner Kevin Dundon has created a new brunch menu with roots in Irish cuisine and a touch of modern flare. The chef’s Full Irish Breakfast features sausage, black and white pudding, bacon, roasted fresh tomato, mushrooms and fried eggs with “roasties” – home-fries style potatoes – all served in a hot iron skillet. A favorite of the brunch menu is Kevin’s Ham Schnitzel, a breaded pan seared ham schnitzel topped with arugula and a fried egg – still slightly runny with delicious golden yolk – and a side of chips, also known as potato fries in the States.

Kevin’s Ham Schnitzel, topped with a glorious fried egg

Other brunch options include a Smoked Salmon Omelette or Pancakes Diaspora with crème fraiche, maple syrup and mixed berry compote. Lunch or dinner menu items can also be ordered like the Lobster Club sandwich with lobster & avocado, crispy prosciutto, watercress and citrus herb mayonnaise and the Cluck Curry, chicken breast in curry broth with onions, peppers, leeks and steamed almond rice.

“’Let’s get the party started’ isn’t an Irish phrase, but it aptly describes the spirit of a true Irish brunch back home,” said Raglan Road manager Lorraine Gorham, who was born in County Mayo, west Ireland. “And that’s what The Rollicking Raglan Sunday Brunch is all about.”

Chef Gary Cooke slicing the roast rib rack of beef

The folks at Raglan Road are also unveiling a new “Host the Roast” option for 6 or more. Host the Roast is a traditional family style dining experience, reminisced of the great Sunday lunch when Irish families sat down together to celebrate and catch up on family time. Guests can choose their favored roast meat from roast rib of beef, roast pork loin, roast leg of New Zealand lamb, or roast lemon thyme chicken. All the roasts are served with traditional accompaniments and carved table side by you for your guests assisted by one of the Raglan Road’s fantastic chefs. Prices range from $35 to $55 per person. Orders for the Roast must be placed by 1pm on Friday prior to your Sunday Brunch Reservation (Call 407-938 -0300).

The Rollicking Raglan Sunday Brunch is open from 11 a.m.-4 p.m., with entertainment from noon-4. Brunch entrees range from $8 to $26. Visit http://www.raglanroad.com/the-rollicking-raglan-sunday-brunch for the full menu. Guests can call 407/938-0300 for reservations or just stop by to grab a table.

January is National Meat Month

Events

Ricky Ly

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Jan 28, 2013

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Did you know that January is National Meat Month? A whole month dedicated to meat, could it get any better than that? Below are a few suggested dishes from local area restaurants and their chefs:

Restaurant: Cress
Chef: Hari Pulapaka
Suggested Dish: Cast-Iron Seared Wagyu Beef Hanging Tenders
Quote: “My favorite meat is Wagyu Beef Hanging Tender”

Restaurant: K Restaurant
Chef: Kevin Fonzo
Suggested Dish: Filet Mignon
Quote: “My favorite thing about meat is its versatility and its meatiness, of course!”

Restaurant: Christner’s Del Frisco Prime Steak & Lobster
Chef: David Christner
Suggested Dish: Prime Strip
Quote: “You can never go wrong with seasoning meats with kosher salt and cracked pepper.”

Restaurant/Store: The Meat House
Chef-Owner: Kevin O’Donnell
Suggested Meat: Porterhouse Steak
Quote: “Life would be complete if I could eat a bone-in ribeye cowboy steak every night!”

Restaurant: Taverna Opa Orlando
Chef: Katerina Coumbaros
Suggested Dish: 36-Hour Marinated Lamb Chops
Quote: “I could eat Tzatxiki with meat any day of the week. It’s like my Greek ketchup.”

Restaurant: Peterbrooke Chocolatier of Winter Park
Chef: Kevin Wray
Suggested Dish: Beer & Bacon-Infused Truffles
Quote: “My favorite thing about meat is that it’s always better when followed by a chocolate dessert!”

provided by Rockaway PR

4th Annual Orlando Chili Cook off at Festival Park – Sat Feb 9 2013

Events

Ricky Ly

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Jan 28, 2013

0

4th Annual Orlando Chili Cook off at Festival Park – Sat Feb 9 2013

4th annual Orlando Chili Cook-off benefiting the Special Olympics Florida

On Saturday February 9, 2013 “The City Beautiful” will host the 4th Annual Orlando Chili Cook-off, produced by Events for Change, a non-profit 501(c)(3) organization that operates under a “good times for a great cause” philosophy.

Everyone from foodies, beer connoisseurs, music fans, and families to folks just looking for an entertaining time enjoy this spectacular event centered around tasty chili, great music, and good times!

To date this event has raised almost $100,000 for local charities and this year’s event will benefit Special Olympics Florida.

The location this year will be Festival Park – Orlando’s premier location for festivals and events – located next to Orlando executive airport and just two blocks south Fashion Square Mall.

Loyal attendees have come to expect the cook-off to offer a good time, for a great cause, and this year the event has a few exciting elements in addition to its standards of live music all day, free chili samples, a huge kid’s zone, and of course a great time.

Beer selection has been beefed-up with the addition of a Craft Beer Tent. The event also has an exciting new component which will give members from the Central Florida community another way to really become involved in the fun.

From the people that bring you the annual Nathan’s Hot Dog Eating Contest in Coney Island, The Orlando Chili Cook-off will host Orlando’s first and only World Chili Eating Challenge! Some of the biggest and baddest eaters in the world, including the renowned eater, Joey Chestnut will be among the competitors. There are still three spots open for Orlando locals to ‘chow for charity’ and compete for the total purse of $3500, with first prize winning $1750! Tickets are $7 in advance online until 2/8 and $12 day-of.

To buy tickets or for more info visit: OrlandoChiliCookoff.com.

Peach Valley Cafe – SoDo – Orlando – Orange Avenue

Ricky Ly

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Jan 26, 2013

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Peach Valley Cafe – SoDo – Orlando – Orange Avenue

I previously visited Peach Valley Café in the Dr. Phillips area a few years ago and had a lovely breakfast of Belgian waffles and sausage. The restaurant, based out of New Smyrna Beach and part of the Stonewood Restaurant Group, recently expanded to the SoDo District (South of Downtown Orlando), the third in the Orlando area after the aforementioned Dr. Philips and Heathrow locations.

I was recently invited by the folks at Peach Valley to a media brunch event to sample some of their menu items. The restaurant is located in a plaza, tucked away from Orange Avenue near a Publix. Large open windows along the building give the space a lot of Florida sunshine and light, providing a bright, airy feeling inside. Surprisingly, I was told that they are busiest during rainy days compared to sunny days, maybe because there are so many things to do in Central Florida when the sun is out and there is more of a need for comfort food in those down weather days.

Peach Valley Cafe specializes in brunch and breakfast items, all prepared in house with fresh ingredients, with many healthy and light options for those new year’s resolution conscious diners. However, I am not one of those diners.

The first thing we had were the apple fritters, a popular mainstay at Peach Valley, served tableside with a shake of brown sugar and cinnamon and a side of strawberry or pumpkin yogurt dip. The fritters were good, fresh and fluffy, lightly sweet and fun to dip. I can see why so many people rave about these little apple cinnamon bits of joy.

Peach Valley Cafe’s Apple Fritters – served tableside

Peach Valley Cafe’s Apple Fritters – with their dipping sauces.

One of our favorite items was the Chicken and Waffles, prepared with fried chicken, pillowy Belgian waffles, and blueberry butter and cajun syrup. Though the fried chicken may have needed some more seasoning, the waffle, chicken, and cajun syrup made for a winning combination of texture and tastes.

Chicken and Waffles, prepared with fried chicken, pillowy Belgian waffles, and blueberry butter and cajun syrup

Stuffed French Toast was another highlight here, made with a creamy peach and strawberry filling, and housemade blueberry syrup.

For those veggie lovers, try the vegetable and egg croissant benedict, made with flaky croissants, beefsteak tomatos, asparagus, spicy red onions, and poached egg with hollandaise sauce and breakfast potatos.

Peach Valley uses a state of the art Kindle Fire based ordering system that allows the waiters to quickly send the orders over to the kitchen.

Our waiter, a young gentlemen studying to become a doctor at UF, suggested to us the delicious Santa Fe Chicken Salad Wrap, a wrap stuffed with corn and black bean salsa, pico de gallo, fresh mixed greens, and a creamy ranch dressing. It was refreshing and tasty, and maybe one of my favorite wraps ever.

Santa Fe Chicken Salad Wrap

Peach Valley’s Shrimp and Grits, New Orleans inspired

Home made peach cobbler a la mode!

Hours
Monday –Friday 7am-2:30pm, and Saturday and Sunday 7am-3:30pm

Niffty Fiffty’s Diner – Food Truck

Ricky Ly

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Jan 7, 2013

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Niffty Fiffty’s Diner is one of the new food trucks in town that focuses on nostalgic, home made cooking. I recently had a chance to visit them at the Crealde School of Art in Winter Park for a community fundraiser.

They cure and smoke their own bacon, and also brine their corned beef, and pastrami in house, an impressive feat for any dining establishment these days. They also smoke their own marinated chicken breasts, BBQ pulled pork, BBQ pulled chicken, beef jerky, and beef brisket.

The menu ranges from burgers and sandwiches to their very scrumptious, meticulously handmade desserts like cookies, brownies, and cheesecakes. The powdered milk yeast buns that they use for their burger buns are even made in house from scratch. You may remember the strawberry souffled cheesecake that was available elsewhere before can now be found here at Nffty Fiffty’s Diner, and is indeed still a great treat.

The signature sandwich is Kick’in it Pittsburgh, with crispy potato fries and apple cider vinegar cole slaw on the sandwich. I had the opportunity to try one of the Pittsburghs and must say it’s now one of my favorite sandwiches in Orlando, the rich pastrami going well together with the sweet and sour apple cider vinegar cole slaw…all together very refreshing.

Kick’in It Pittsburgh Sandwich – Your choice of our own house-made corned beef, pastrami, or chopped steak, topped with cheese, crispy fried potatoes, oil & apple cider vinegar cole slaw, and vine-ripe tomatoes on thick hand sliced Italian bread $8.00

Niffty Fiffty’s delicious Pumpkin Cheesecake with a Spekulatius Cookie Crumb crust, topped with a Chantilly Cream made with Chinese Five Spice and Dark Rum – based on Marcel Desaulniers Dark Chocolate & Pumpkin Cheesecake from the 1992 James Beard Best Dessert Book Winning Death By Chocolate. Marcel now operates Mad About Chocolate in Williamsburg, VA. http://www.madaboutchocolate.us/madaboutchocolatehome.html

You can find Niffty Fiffty’s Diner on Thursday, January 10th from 5 MM to 9PM at the Edgewood Farmers Market (at City Hall in Edgewood). They are also open from 10AM to 2PM every Friday at Food Truck Fridays at the RDV Sportsplex in Maitland. Check their facebook at https://www.facebook.com/NifftyFifftysDiner for up to date news on locations.

You can preview their menu (subject to change), below:

The Bistro on Park Avenue and Sweet Traditions French Bakery in Winter Park

Ricky Ly

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Dec 27, 2012

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The Bistro on Park Avenue and Sweet Traditions French Bakery in Winter Park

Located inside one of the many “hidden garden” courtyards along Park Avenue in downtown Winter Park, The Bistro on Park Avenue is a beautiful gem waiting to be discovered. A few friends and I decided to visit one morning for a Sunday brunch and enjoy some omelettes and eggs benedicts. The Bistro on Park Avenue has an outside patio dining area, as well as a sun room, covered inside area, and an oyster bar.

For an appetizer, I ordered half a dozen fried oysters, which came out quite tasty and crunchy with a nice remoulade sauce accompaniment.

I ordered the Smoked Salmon Benedict with a side of breakfast potatoes. I enjoyed the smoked salmon part, but found the eggs to have been overdone (no longer runny) and the English muffin was a bit dry. Overall, the food was enjoyable though a bit overpriced it seemed. I would probably have to return to try some more of their offerings before making a final verdict.

Smoked Salmon Benedict
English muffin with tender smoked salmon topped with
poached eggs and home made hollandaise
$14

California Benedict
Roasted portobello mushroom, tomatoes, avocado with two
poached eggs, topped with home made hollandaise.
$13

Andouille Sausage Omelet
Three egg omelet with andouille sausage and
cheddar-Jack cheese. $12

After our brunch, we decided to walk down along Park Avenue to explore some of the shops and bakeries for a little something sweet after our meal. Sweet Traditions French Bakery and Cafe was, luckily, a few short steps away and we picked up a little almond croissant from the place to share. The croissant was scrumptious and sweet with the yellow almond paste slathered in the center, dusted with some confectionary sugar.

Shula’s on the Beach – Steakhouse in Ft Lauderdale

Ricky Ly

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Dec 22, 2012

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Shula’s on the Beach – Steakhouse in Ft Lauderdale

written by Cuong Le, TastyChomps South Florida Team

The first thing one notices as they enter Shula’s On The Beach is its amazing view of the Atlantic Ocean. The restaurant has an outside dining area for patrons to enjoy the South Florida breeze. The outside dining area also has a full bar if you just want to stop by to cool yourself down with a nice alcohol beverage after your stroll through the sand as well.

Tasty Chomps and associates were invited to celebrate the 40^th Anniversary of the Miami Dolphin’s 1972 perfect season. As we sat down inside to prepare for the glorious meal to come, we were able to sample a special beverage created specifically for this occasion called the No Name Martini, named after the undefeated team made of team players that nobody knew. The martini was made of greygoose vodka, St. Germain sweet liqueur, freshly squeezed orange and lemon, and “home-made” secret foam. Usually I’m not a big fan of fruit cocktails, but this tasted like a refreshing citrus juice. The “home made” foam green foam had a slight hint of cucumber and celery. I couldn’t taste the alcohol, but don’t get me wrong, this drink is strong.

After our beverages we were served a various selection of appetizers. First we sampled the Blackened Tenderloin Tips with Béarnaise Sauce and Shula’s BBQ Sauce. Those who prefer their steaks more on the medium well side would love these tenderloin tips. Many other places that have had this item usually overcook their tips, but Don Shula’s have definitely kept the tenderness to these tenderloin tips. The Shula’s BBQ sauce was a great blend of sweet and tangy, more on the sweet side though. The Béarnaise sauce was not the basic creamy hollandaise tasting, you can actually taste the different blends of spices (shallots, peppercorn, tarragon, etc.).

After the tips, we had the Lobster Cocktail with Shula’s cocktail sauce and Béarnaise Sauce and lemon. This wasn’t a regular item on the menu, at least not yet, but it should be soon. The lobster came out at the perfect chilled temperature. The meat was sweet and firm confirming its freshness. Usually frozen lobster meat is bland and brittle.

Finally we moved onto the main course; the steaks! I had the 22-ounce Cowboy Ribeye while my companion had the 8-ounce Filet Mignon. There are two primary differences between the Shula Cut and many of the other beef cuts at other restaurants. First, only 1% of all beef makes the Shula Cut. Second, their steaks are wet-aged, meaning they’re vacuum-sealed to make sure the cuts retain their moisture (as opposed to dry aging). The biggest difference in taste between Shula’s wet-age and dry age is that, when you cut into a Shula cut, it doesn’t automatically bleed out all the juices. Each bite definitely retains its juiciness and beefy flavor as opposed to dry age where there are stronger influences of the seasonings used in the cooking process.

With our steaks we enjoyed the accompaniments of Shula’s Crab Mac and Cheese and Twice Backed Potato. The Crab Mac and Cheese was perfectly blended with the generous chunks of crab and melted cheese, instead of swimming in a cheese soup. It was topped with a toasted panko crust that made the entire dish delightfully creamy and seasoned. For the Twice Baked Potato, the twice-baking process makes the texture like a very firm mashed potato. It’s loaded with apple wood bacon and topped with melted cheese. This is definitely one decadent side dish.

Shula’s On The Beach was an elegant dining experience. The food was spectacular and the environment was relaxing.

A Look inside the Shula Restaurant

Cuong with Mr. Shula

Spencer’s for Steaks and Chops at Hilton Orlando

Steak

Ricky Ly

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Dec 18, 2012

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Spencer’s for Steaks and Chops at Hilton Orlando

This Christmas, Hilton Orlando’s Spencer’s for Steaks and Chops restaurant is hosting exclusive three course Christmas Day Dinner events. Chef Kevin Spencer (who recently joined Spencer’s as head chef from the Hilton’s David’s Club Bar and Grill) has created a menu featuring a 6oz center cut filet at Spencer’s for Steaks & Chops along with a special children’s offering. More information below:

Christmas Dinner at Spencer’s for Steaks and Chops

Tue. December 25, 2012
Hours: 5:30pm-10pm
Price: $75.00 exclusive of tax and gratuity.

Live Music: Jeff , Solo Pianist from 5:30 pm-10 p.m.

Amuse – Champagne and oysters
Florida stone crab – Avocado, Tarragon Mustard, Blood Orange
Intermezzo – Lemon Ginger, Rose water, Basil
8oz Center cut filet – Royal Trumpet Mushroom, Sunchoke Risotto, Lobster Etouffee
Chocolate Hazelnut Cheesecake – Coco Dirt, Grand Marnier Caviar, Orange Caramel

For reservations, visit
http://www.thehiltonorlando.com/our-hotel/hotel-events/index.cfm?eventId=EV_20121114112738338747#events

Also,

New Year’s Eve at Spencer’s for Steaks and Chops

Mon. December 31, 2012
Hours: 5:30pm-10pm
Price: $75.00 exclusive of tax and gratuity.

Live Music: Jeff , Solo Pianist from 5:30 pm-10 p.m.

Amuse – Champagne and oysters
Florida stone crab – Avocado, Tarragon Mustard, Blood Orange
Intermezzo – Lemon Ginger, Rose water, Basil
8oz Center cut filet – Royal Trumpet Mushroom, Sunchoke Risotto, Lobster Etouffee
Chocolate Hazelnut Cheesecake – Coco Dirt, Grand Marnier Caviar, Orange Caramel

For reservations, visit
http://www.thehiltonorlando.com/our-hotel/hotel-events/index.cfm?eventId=EV_20121114112938781803#events

Hilton Orlando at International Drive

6001 Destination Parkway, Orlando, FL 32819

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I was recently invited by the wonderful folks at the Hilton Orlando to sample a few items from their award winning menu (Spencer’s for Steaks and Chops was named Best Hotel Restaurant in the Orlando Sentinel’s Foodies Awards). They had recently added a few new items to the menu and wanted to share the news with the world.

Featuring USDA prime beef dry aged for 21 to 28 days, hand cut and seared to perfection. Spencer’s restaurant for Steaks & Chops at the Hilton Orlando, sophisticated and approachable, offers a memorable Orlando dining experience with handcrafted dishes, scratch made cocktails, and a distinctive destination wine list.

Chilled Colossal Shrimp with a very unique tomato tartare , celery horseradish pesto

Duck Confit with fig, watercress, aged sherry reduction

Bouillabaisse – with Cedar Creek clams, lobster, shrimp, monk fish, rouille

Spencer Cut – the signature 22oz USDA Prime Cowboy rib chop aged 21 days with King crab and Bernaise sauce accompaniment

Spencer’s Hash Browns with bacon, cheddar

Naughty Cake
Ganache Ribbon, Madagascar Vanilla Ice Cream,
Spiced Pears, Warm Port Consommé

One of the best servers in the business with some of the greatest service in town !

Border Grill Fresh Mexican – Universal Area

Ricky Ly

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Dec 13, 2012

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Border Grill Fresh Mexican – Universal Area

Located on Vineland Avenue near Kirkman Road, Border Grill is one of my favorite places in town for authentic Mexican street tacos. I first found out about Border Grill from our friends at Taco Tuesdays, started by a father and son team (Keith H and his son Brandon) and a group of friends on Yelp.com who came together to try to come together each week to check out a new taco place. We had quite a group the first time at Border Grill.

It’s a hole in the wall, with maybe less than 15 seats inside, and can be a bit hard to find. But rest assured, this place provides some of the most authentic Mexican fare out side of Mexico City. The tacos here are the stars, with various styles written on their chalk board.

You order at the counter from their list of tacos, burritos, sopes, and other specialities.

The Best Tacos in Orlando , street style, at Border Grill

You can try from one of their many taco styles like their braised carnitas pork tacos, chorizo sausage, or carne asada with grilled steak. The owner recommends (and I can attest for) the fantastic pollo asado grilled chicken, tacos al pastor made with marinated and grilled pork, and Pibil style tacos made with Yucatan style pork marinated in orange juice and baked in banana leaves. They also serve lengua (beef tongue) for those who are more adventurous.

The tacos come in corn tortillas, street style, with just some cilantro & onions, and a variety of salsas with varying intensities of spiciness available on the side of the counter. The owner told me that the tortillas come fresh each day from the local tortilleria that makes them down the street on Oak Ridge Road.

Chips and Guacamole

The huarache – literally “sandal” – is named after the footwear item due to its long shape, and topped with fresh cheese, toppings, and your choice of meat.

Finish with a nice cup of horchata drink with cinnamon and rice, or “aguas frescas”, fresh natural flavored waters.

Fellow Yelpers Sharon L with her signature pointing at food and blogger Julius Mayo aka Droolius and Al Buchala aka Mr MegaYummo

Keith H and son, Brandon

Columbia Crest’s Head Winemaker Juan Munoz Oca at Prato

Drinks

Ricky Ly

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Dec 10, 2012

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Columbia Crest’s Head Winemaker Juan Munoz Oca at Prato

Columbia Crest is world renowned for crafting affordable, highly-acclaimed wines that consistently over deliver in quality. The winery’s portfolio includes Red Blends, Cabernet Sauvignon, Merlot, and Chardonnay, all of which are perfect for holiday occasions.

Founded in 1983, Columbia Crest has grown from a small winery in a relatively unknown wine region to
one of the most significant wineries in the U.S. and a major force behind Washington state’s emergence
as a world class wine region. One of the Northwest’s largest wineries, Columbia Crest is acclaimed by
critics and consumers alike for crafting wines that are food-friendly, approachable, affordable, and
consistently over-deliver in quality.

Winemaker Juan Muñoz Oca comes from a long lineage of winemaking; and at the young age of 36, his winemaking experience spans 20 vintages in five world-class wine regions including Bordeaux, South Australia, Mendoza, Spain and Washington state.

Juan Muñoz Oca is the head winemaker at Columbia Crest Winery in Paterson, Washington. As Head Winemaker, Muñoz Oca is responsible for producing the winery’s portfolio of Reserve, H3, Grand Estates and Two Vines wines. He joined Columbia Crest in 2003 and was named head winemaker in 2011. Prior to 2011 he was dedicated to the winery’s red wine program where he worked alongside Ray Einberger whose 2005 Reserve Cabernet Sauvignon became the first Washington wine to be named ‘Wine of the Year’ by Wine Spectator in 2009.

Raised in Mendoza, Argentina, Muñoz Oca came under the tutelage of his grandfather, cellar master at Bodegas Toso winery, at a young age. The older man instilled in him a love and respect for wine, as well as for his family’s Spanish culture, that was to become the root of a lifelong passion for winemaking. He picked his first grapes at the age of eight, later took an after-school job in a wine cellar, and spent his vacations helping his grandfather with harvest.

Although his winemaking experience stretches across the globe, it is his time at Columbia Crest that has been the most meaningful.

“Washington state is a very special place to grow grapes for many reasons,” says Muñoz Oca. “The perfect grape-growing climate, the best viticultural practices and people committed to crafting the best bottle of wine vintage after vintage is what Columbia Crest’s winemaking is all about. My time in Washington has been the most meaningful to me, I fell in love with the wine and the people, and that’s why I’ve been here since.

According to local historical records in 1857 rancher James Kinney was camping in the range of hills in
south-central Washington. When he woke up to discover his herd had wandered up a mountainside
and into an upland plain where they were munching on succulent bunch grass. “surely this is Horse
Heaven,” Kinney commented. the area has been known as the Horse Heaven Hills (H3) ever since.

Location south central Washington state along the columbia river in Paterson, Washington, home of columbia crest winery
Size – 570,000 acres
Planted Vineyards – 6,040 acres
Columbia Crest vineyards – 2,500 acres
First Planting – 1972, Mercer vineyard
Elevation – 200 feet at the area’s southern boundary to 1,800 feet at its northern boundary
Soil – loamy sands, sandy loams and silt loams
Climate – semi-arid; annual rainfall averages 9 inches
Vineyards – 20
Wineries – 5 – columbia crest, chateau ste. Michelle, canoe ridge estate, alder ridge, Destiny ridge and Zefina
Major Grape varieties – chardonnay, riesling, sauvignon Blanc, cabernet sauvignon, Merlot, syrah

“ This Moscato from Washington state opens with aromas of lychee and white rose. Bright flavors of peaches and tangerine are joined by the youthful sweetness of ripe honeydew and are deftly balanced with acidity. This semi-sweet wine can be enjoyed as an aperitif or as a refreshing complement to fruit salad or light cheeses.” – Juan Muñoz-Oca

Vineyards: Horse Heaven Hills
Blend: 97% Cabernet Sauvignon
2% Merlot
1% Cabernet Franc

Food Pairings: Tomato-based sauces
such as Bolognese and Puttanesca, intensely and richly flavored foods such as
grilled meats, braised lamb shanks or pot
roast, and strongly flavored cheeses

“This elegant, medium-bodied Chardonnay opens with aromas of apple, pear, spice and a
typical Horse Heaven Hills minerality. Hints of toasty coconut join a host of orchard fruit
flavors, ending with a lengthy finish of vanilla and cream.” – Juan Muñoz Oca, Wine

Ocean Prime on Restaurant Row – Orlando

Ricky Ly

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Dec 9, 2012

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Located at Rialto at Sand Lake
7339 West Sand Lake Road, Orlando, FL 32819
(407) 781-4880
General Manager: Michael Kopoian
Executive Chef: Jeremy Mattson

Dinner: Monday – Thursday 4:00 PM – 10:00 PM
Friday – Saturday 4:00 PM – 11:00 PM
Sunday 4:00 PM – 9:00 PM
Blu Lounge: 4:00 PM – Close

Ocean Prime is a steakhouse and seafood restaurant concept owned by Cameron Mitchell Restaurants that currently consists of nine restaurants in eight states. Ocean Prime opened in Troy, Michigan in June 2008 and has locations in Columbus, Ohio (under the name Mitchell’s Ocean Club), Orlando, Phoenix, Tampa, Dallas, Denver and Atlanta. The Orlando location opened in November of 2008.

Ocean Prime features wild and naturally harvested fish recommended by the Monterey Bay Aquarium’s Seafood Watch and steaks that include USDA Prime cuts, aged for maximum tenderness and flavor.

The restaurant features three private dining rooms available for reservations: The Prime 1 Room seats up to 18 guests and the Prime Room 2 seats up to 32 guests; both Prime Rooms may be combined to accommodate up to 50 guests. Ocean Prime Orlando also offers a beautiful, intimate private room called The Club Room, with seating for up to 12 guests.

Executive Chef Jeremy Mattson
Garnering more than 17 years of experience in the restaurant and hospitality industry including eight years as an executive chef, Jeremy Mattson raises the culinary bar as executive chef of Ocean Prime in Orlando, Fla. First inspired by his childhood world travels where he tasted fine foods and experienced diverse cultures, Mattson has always considered himself an epicure with a passion for hospitality. Much of his motivation comes from his community and his father, from who he regularly seeks culinary advice.

Mattson joined the Ocean Prime team in July 2011 after mastering his culinary skills through a wide range of positions within the Cameron Mitchell Restaurants family since 2003. With experience from line cook to executive chef, he has trained more than 25 sous chefs and was nominated for Cameron Mitchell Restaurants’ “Sous Chef of the Year” and Ruth’s Chris Hospitality Group’s “Executive Chef of the Year,” Mattson was also chosen for Cameron Mitchell Restaurants “Street Fighter” award for best local store marketing, and his previous restaurant was named “Best Seafood” by Hour magazine in Detroit, Mich., and by Weekly Jax in Jacksonville, Fla., under his astute leadership.

Originally from Lansing, Mich., Mattson currently resides in Orlando with his wife and three sons. In his leisure time, he enjoys being with his family, playing hockey, discovering new music and collecting vinyl records.

We were recently invited to Ocean Prime to try out a few items on their menu and had a wonderful time. Photos follow: