The pickings for Indian cuisine on the east side of Orlando has been slim for a while now, ever since Anmol was closed at the UC-17 plaza by UCF, bulldozed over for a new high rise student apartment complex.
Well, a new Indian restaurant has popped up in East Orlando to satisfy the curry cravings of our eagerly awaiting friends (myself included). And it just may be one of my new favorite Indian places in town…
I recently dropped by Tamarind Indian Cuisine on Colonial Drive near Woodbury Road (formerly the second location of Cypriana Greek Restaurant) for lunch.
Their lunch buffet ($8.95) – with more than 12 different Indian dishes from vegetarian curries to meaty chicken dishes to naan and tandoori chicken – runs from 11:00 am till 3:00pm.
If you may be thinking you’ve heard of an Indian restaurant named Tamarind around town before, it’s because this outpost is actually a sister restaurant to the Tamarind Indian Cuisine in Winter Park, owned by the same folks who also run Bombay Cafe on Orange Blossom Trail and Aashirwad near Kirkman. It is a venerable Indian empire stretching the four corners of Orange County, so you can be assured that this iteration has some tried and true practices when it comes to Indian food.
Interior of Tamarind Indian
On my visit, the buffet had some truly tasty choices: from savory dishes like tandoori chicken, chicken tikka masala (or butter chicken as it’s known in some parts), and goat biryani (a spiced aromatic rice dish with origins in Persia) to veggie options like the aloo mutta with potatos and peas and the gobi manchurian (a kind of Chinese influenced sweet and sour veggie stir-fry mix dish). The idli, little rice cakes, were good but the consistency was a bit too sticky for me that afternoon. Overall, a varied and satisfying selection that day, which, I was told, changes daily.
Lunch buffet plate
For dessert, I had a nice, sweet mango kulfi ice cream.
Mango Kulfi Ice cream
One thing that stood out for me during my visit at Tamarind was the remarkably good service that I had experienced there. The waiters were friendly and accommodating and, all in all, very sincere which is a breath of fresh air when compared to most other Indian restaurants that I’ve been to.
Goat Biryani, an aromatic spiced rice dish with roots in PersiaTandoori Chicken
On a second visit with friends for dinner, we ordered the chicken tandoori (baked in a clay oven, flavored with yogurt and dusted with red spices), chicken tikka masala (cooked in a creamy, delightful tomato based sauce),lamb roganjosh (a spicy, aromatic dish based out of the Kashmir region), and a side of garlic naan bread.
Dinner with friends at TamarindChicken Tikka MasalaSpicy Lamb Rogan JoshGarlic NaanChicken Tandoori – cooked in a clay oven called the tandoor
We also ordered mysore masala dosa, a South Indian fermented crepe made from rice batter and black lentils, lathered here with spicy red chutney, and served with a cup of mixed potatoes and peas. The slightly sour and sweet dosa is a popular street food item in South India, rich with nutrients and fun to eat with your hands. The potato-pea mixture is wrapped in the flaky dosa and dipped in sambar, a vegetable stew made with tamarind popular in South Indian and Sri Lankan Tamil cuisines.
Mysore Masala Dosa, spicy and delicious vegetarian dish
Dinner was fabulous and I am very happy to report that we finally have a proper Indian restaurant on the East side of Orlando again! I hope to return again soon to satisfy those curry cravings…
The third Table Talk panel was led by Chef Norman Van Aken on April 1 at the 4 Rivers Smokehouse test kitchen in Winter Pak. Central Florida’s extraordinary chefs that attended the event: John Rivers (4 Rivers & The Coop), Scott Hunnel (Victoria & Albert’s), Hari Pulapaka (Cress Restaurant), Kathleen Blake ( The Rusty Spoon & Pine 22) and Brandon McGlamery (Luma on Park & Prato). The event featured some menu items on John Rivers’ newest restaurant, The Coop a Southern Affair.
Chef Norman Van Aken, owner of Norman’s, and the guest chefs discussed how Orlando’s food scene is largely credited to East End Market among other growing factors. They all agreed that East End Market encourages the concept of sourcing food from local farmers and only producing the freshest ingredients.
Hari Pulapaka spoke about what his duties are that go beyond being a chef.
“If you eat at a restaurant, you’re putting food into your body. You trust us. We don’t just have to be chefs, we have to be dietitians. We have to know the food laws.”
Pulapaka is the executive chef and co-owner of Cress. He studied at Orlando’s own Le Cordon Bleu College of Culinary Arts. In 2008, he opened Cress with his wife. Pulapaka has been a three-time semifinalist for the James Beard Awards for the Best Chef South category. The James Beard Awards are the highest honor for food and beverage professionals working in North America. Cress was also rated the no. 1 restaurant in the Greater Orlando area by ZAGAT in 2013.
Aken led the panel by asking a handful of ranging questions to which he addressed to all the chefs and some individually.
With the question, “How do you climb the ranks in Orlando?”
Scott Hunnel answered, “Bring in the local guests and focus on them. People are coming in for you. Each restaurant has its own identity.” Hunnel attributed his answer to guests he had come in and said they were travelers, they’ve been to places across the country and Hunnel wanted to know what they thought of his food and asked about their experiences.
Hunnel’s restaurant, Victoria & Albert’s, had been nominated for two categories in the 2013 James Beard Awards.
Because Orlando is a large diversified food scene, there is a lot of friendly competition that heats up among restaurateurs to be the best.
Kathleen Blake, chef and owner of The Rusty Spoon & Pine 22 and semi-finalist for Best Chef of the South in the 2013 James Beard Awards, looks at competition at a different angle.
“It’s a collaborative effort. I’m a collaborator, not a competitor,” Blake said.
Blake carries a farm to table approach.
John Rivers’ book The Southern Cowboy.
John Rivers, owner and chef of 4 Rivers and The Coop who has won numerous awards, added to why it might be a struggle for thousands of tourists to view Orlando as more than a giant theme park.
“People just don’t know about it [Orlando’s food scene]. When people hear ‘Orlando,’ they think about attractions, not food, Winter Park or the East End Market.”
The answer may be part of Hunnel’s response to a similar question. The chefs need to focus more on the locals than the tourists. It’s the locals who will keep coming back.
Aken then asked a question which was the topic of his book, “No Experience Necessary,” asking, what experience or credentials are you looking for in a chef or their resume?
Brandon McGlamery, co-owner and executive chef at Luma on Park and Prato who was nominated as a James Beard Award semi-finalist for Best Chef South in 2013, expressed his thoughts on the subject.
“Kids are spending $40,000 or more on culinary school. I try not to look at resumes.”
Blake joined in.
“We are still sharing our experiences.”
She approaches those getting into the culinary scene by saying, “I know you learned this in school, but let me show you this.”
Hunnel stated that there are three ingredients to finding success in the food industry. “You need passion, energy and desire.”
The questions kept rolling in as each responded with brilliantly formulated answers. The panel was excellent in delivering quick responses that Norman and the press asked. And of course, there was the outstanding food in the test kitchen.
Rivers’ The Coop, which will be located in Winter Park, will focus on fried chicken and other Southern comfort foods Rivers grew up eating.
The samples included chicken biscuits, which were warm, fired appetizer-sized chicken rolled up in a biscuit. Delicious, sweet maple bourbon drizzle accompanied it.
Appetizer sized chicken and biscuits, which were accompanied by maple bourbon drizzle.
There were poached eggs in spicy tomato sauce, biscuits with an assortment of jellies and jams, and much more to stuff your face into.
I ate so much that I apologized to Rivers for eating everything in the test kitchen. He just patted me on the back and said, “That’s great.”
Poached eggs in spicy tomato sauce
Rivers has just recently opened up his sixth lactation for 4 Rivers Smokehouse, which is on University Boulevard.
“This is the best turnout we’ve ever had for an opening,” Rivers said in an interview with the Central Florida Future.
At the end of the event, the chefs stayed for their book signing: John Rivers, “The Southern Cowboy”; Norman Van Aken, “No Experience Necessary” and “My Key West Kitchen” ; and Brandon McGlamery, “9 Courses.”
Norman Van Aken’s book No Experience NecessaryBrandon McGlamery’s book 9 Courses
About the Author – Veronica Brezina Hello foodies! My name is Veronica Brezina, a journalism student at the University of Central Florida. Currently, I write for the Central Florida Future, UCF’s student-run newspaper, where I’m a contributor and a food blogger for the blog called Orlando’s Tastebuds. I also write for hypeorlando in my blog, Crave Central, and a contributor for Financial Ops magazine. In the past, I was a visual team member and writer for UCF’s magazine Centric in fall 2013.
I grew up in Tampa and spent a lot of time traveling to places in and out of the U.S. to experience different cultures, from eating Guatemalan cuisines in my grandmother’s kitchen to American dishes in my parent’s home. I know from first-hand experience, food is a huge part of everyone’s culture. Here in Central Florida, it’s a huge melting pot that gives me a hunger for writing and an appetite for adventure.
WINTER PARK’S ULTIMATE FOODIE FESTIVAL RETURNS APRIL 16
Winter Park, Fla. (April 3, 2014) – The Winter Park Chamber of Commerce’s annual showcase of local eateries has grown over the years as “the ultimate foodie festival.”
The 29th Annual Taste of Winter Park presented by CenturyLink is expected to live up to the moniker on Wednesday, April 15, 2014, at the Winter Park Farmers’ Market. More than 40 of the area’s top chefs, bakers, caterers and confectioners are expected to participate.
“Each year the Taste of Winter Park attracts residents and tourists alike to experience a unique pairing of fine food, drink and live music on a fun evening in downtown Winter Park,” said Patrick Chapin, President/CEO for the Winter Park Chamber of Commerce.
Guests’ palettes will be tempted by a variety of cuisines from steakhouse favorites to quality seafood and decadent desserts to a variety of wine, beer and coffee. In addition to the delicious dishes, guests will enjoy live entertainment by saxophonist Johnny Mag Sax.
The 29th Annual Taste of Winter Park will include samplings from John Rivers’ new concept, The COOP, as well as the opportunity to meet Food Network’s three-time Cupcake Wars champion, Hollis Wilder, from Sweet! by Holly.
Participants will compete for bragging rights in seven categories including best entrée, appetizer/side dish, beverage, dessert, healthy dish, Florida-inspired dish and booth display. An elite panel of judges will evaluate each entrant and award honors to the most deserving in each category. Judges include Mark Baratelli, publisher, TheDailyCity.com; Pam Brandon and Katie Farmand, editors, Edible Orlando; Josh Garrick, columnist, Winter Park/Maitland Observer; Anjali Fluker, senior staff writer, Orlando Business Journal; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; and Scott Richardson, food writer, The Park Press.
The 29th Annual Taste of Winter Park will be held
Wednesday, April 16, 2014, from 5:00 – 8:00 p.m.
at the Winter Park Farmers’ Market, 200 West New England Avenue, Winter Park, 32789.
Tickets are available for $40 in advance for Winter Park Chamber members, $45 for non-members and $45 for everyone at the door. Tickets can be purchased at the Winter Park Chamber of Commerce located at 151 West Lyman Avenue, by calling (407) 644-8281 or online at www.winterpark.org. Stay up-to-date with event details at www.facebook.com/tasteofwinterpark or @WinterParkTaste on Twitter.
Taste of Winter Park
Enjoy unlimited food and beverage samples from the following participants:
ABC Fine Wine & Spirits
Bagel King
Bailey’s Coffee Service, Inc.
Barefoot Wines
Barnie’s CoffeeKitchen
Bosphorous Turkish Cuisine
Bungalow 23
Carmel Café and Wine Bar
Cocina 214
Costco Wholesale
Crispers
Fiddler’s Green Irish Pub
Fleming’s Prime Steakhouse & Wine Bar
Florida Distributing Company
Hamilton’s Kitchen
Italio
Javatino
Jeremiah’s Italian Ice
John and Shirley’s Catering
Kilwins Chocolates and Ice Cream
Krispy Kreme Doughnuts
Marlow’s Tavern
Mellow Mushroom
Miller’s Ale House – Orlando
Mitchell’s Fish Market Winter Park
Orchid Thai Cuisine
P.F. Chang’s China Bistro
Park Plaza Gardens
Peterbrooke Chocolatier
Shula’s Steak House
Smart Coffee HD
Sonny’s BBQ
Sprinkles Custom Cakes
Sweet by Holly
The Bistro on Park Avenue
The Coop
The Meat House
The Wine Barn
Tibby’s New Orleans Kitchen
Tijuana Flats Burrito Co.
Tolla’s
Wayne Densch
Whole Foods Market
Winter Park Chocolate
Raffle Tickets
Enter the Taste of Winter Park raffle for your chance to win great prizes!
Prizes include:
An Ancient Olive and Spice & Tea Exchange gourmet basket ($300 value) featuring a variety of spices, salts, olive oils, balsamic vinegars, olives, pasta and locally produced favorites from Fat Cat Gourmet, Sunchowder’s Emporia and Jane’s Short & Sweet.
One of two Dine Around Winter Park packages featuring gift certificates to restaurants featured at the Taste of Winter Park.
Tickets are $5 each or 3 for $10 and will be available online in advance with purchase of a Taste of Winter Park ticket and at the event. Need not be present to win.
Tickets
$40 – Winter Park Chamber of Commerce members (in advance)
$45 – Non-members
$45 – Everyone at the door
$350 – Ten tickets
Tickets can be ordered via PayPal using the Click Here to Register button, at the Winter Park Welcome Center or download a ticket order form here.
Tickets ordered in advance will be available at Will Call beginning at 5 p.m. on April 16.
Tickets are all-inclusive and cannot be returned, refunded or exchanged. Event held rain or shine. Must be 21 and up to attend.
For additional information on this event, contact Ashley Ringler at aringler@winterpark.org or 407-644-8281.
Taste of Winter Park Recipe Contest
Love cooking with local produce? Enter to win the Taste of Winter Park Recipe Contest. Edible Orlando has teamed up with Whole Foods Market Winter Park to showcase fresh, local produce. To enter, email your original recipe for a veggie side, starter or salad featuring Florida-grown produce toinfo@edibleorlando.com with the subject line “Recipe Contest” by Friday, April 4.
Edible Orlando’s editors will choose their fave and Whole Foods Market will share samples of the winning recipe at Taste of Winter Park. The winning recipe and author’s byline will be featured in the Summer Issue ofEdible Orlando (out June 1).
In addition to bragging rights, the winner will receive:
Two tickets to Taste of Winter Park
$100 gift certificate to Whole Foods Market
No purchase necessary to enter. Please include your name and phone number with entry. Limit one entry per email address. No photos, please.
The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Barefoot Wine & Bubbly, Central Florida Lifestyle, C&S Press, Edible Orlando, Ferrell Wealth Management/ Ferrell & Kelly CPA’s, Florida’s Finest Linen Service, Full Sail University, Hunter Vision, Massey Communications, Orlando Family Magazine, Sysco Central Florida, The Park Press, UCF Athletics, WFTV Channel 9, Whole Foods Market, Winter Park Magazine, Winter Park/Maitland Observer, WMMO 98.9 FM, WUCF 88.9 FM and Yelp.
The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information visit www.winterpark.org.
Reading between the Wines – Featuring best-selling author Stuart Woods
Wednesday, April 16, 2014, 6 p.m.
Orlando Science Center
General Admission Tickets: $85 after March 31
Reading between the Wines is the Adult Literacy League’s premier fundraiser and, thanks to our food and wine vendors and our sponsors, 100% of the proceeds goes directly to the organization. As the largest fundraiser the Adult Literacy League holds, the event raises up to 15% of the organization’s total budget each year.
2014 marks the 7th annual Reading between the Wines, hosted for the second year at the Orlando Science Center, and will be presented by Bank of America for the fourth year running.
This year’s intimate evening of wine-tasting and food sampling features an in-depth presentation by New York Times best-selling author Stuart Woods and a fantastic silent auction!
Stuart Woods has had thirty-nine straight bestsellers on the New York Times Best Sellers list. He is the author of more than fifty novels. A native of Georgia, he began his writing career in the advertising industry. Chiefs, his debut in 1981, won the Edgar Award. An avid sailor and pilot, Woods lives in Florida, Maine, and New York.
Universal CityWalk’s newest restaurant, Antojitos Authentic Mexican Food, recently opened in February 2014 – becoming the second eatery to debut as part of this year’s historic expansion to Universal’s entertainment complex.
The restaurant once was the home to Universal’s Latin Quarter restaurant, but has undergone extensive remodeling to fit the attitude and personality of the new Antojitos. I was invited recently to a preview of the new menu and to check out all the upcoming things going on at Universal CityWalk.
The name Antojitos itself means “little cravings” in Spanish, and refers to Street food in Mexico, prepared at street vendors and small traditional markets in the country.
Walking up to the restaurant, you are immediately struck by the grandeur and beauty of the art-like building. The exterior is vibrant and lively: shaped like a Mexican cathedral complete with a working bell tower, with bright, fun, painted colors splashed all over.
A VW microbus has been converted to a standing bar truck, complete with a bartender inside.
Drinks are a big thing here at Antojitos, with many drinks made with celebrity’s liquors and spirits like the Handsome George, made with George Clooney’s Casamigos tequila brand
There is seating outdoor, indoors on the first floor, and upper level seating in the Antojitos “Up” area. The first floor is mostly for Mexican street food like tacos and enchiladas with a large stage area for mariachi performances while upstairs you can order more “refined” dishes with less of a cantina feeling and more intimate upscaled decor.
Downstairs at AntojitosBird cage like seating downstairs, overall amazing architecture and decor – a mix of traditional with urbanLuchador baby dolls…slightly creepy, but fun
Guests can choose to dine downstairs and enjoy a more casual dining experience that includes items like carnitas al pastor tacos (made with beer and chile braised pork, grilled pineapple and guajillo salsa) and oaxaca enchiladas (chicken tinga and house made mole sauce, queso fresco and lime crema).
Upstairs, guests can enjoy a more refined dining experience that includes menu options like carne asada brava (coffee crusted ribeye with fire roasted vegetables) and menonita shrimp (bacon wrapped shrimp stuffed with menonita cheese, manchego corn pudding and a poblano chorizo sauce).
Diners can also watch as their fresh guacamole is prepared tableside, enjoy nightly entertainment in the restaurant, and sample a variety of specialty beverages – including authentic Mexican soda, beers, regional wines and an extensive selection of tequila and mezcal. The guacamole was a favorite of mine that evening, so fresh and delicious unlike those pre-made guacamole that you encounter around town.
Antoritas
The Antorita is the signature drink at Antojitos, served in a beautiful, artistic glass. It has blanco tequila, Grand Marnier, Gran Gala and fresh squeezed lime and oranges and lemon, made fresh.
Modesto Alcala, vice president of revenue operations at Universal CityWalk, told us that the drinks are all made fresh without pre-made mixers.
Chef Steve Jayson (Vice President and Corporate Executive Chef for Universal Parks & Resorts) wanted to make sure everything on the menu is as authentic as possible.
Chef Hector (head chef for Antojitos) and Modesto Alcala, and Chef Jayson discussing the dishes and inspiration at Antojitos.
Guacamole: 13.95
Freshly made tableside with avocado, lime, tomato, garlic, red onion, green olives, and cilantro.
Served with just made tortilla chips
Esquites Asados: 5.95
Roasted corn, jalapeño mayonnaise, queso fresco, ancho chile, just made tortilla chips
Enchiladas Oaxaca: 14.50
Chicken tinga and house made mole sauce, queso fresco, lime crema
Desserts at AntojitosDesserts at Antojitos
Overall, I thought the menu was creative and interesting, though they may need a few kinks to iron out as time goes on to make it smoother.
Antojitos Authentic Mexican Food is now open nightly from 5 p.m. to midnight.
Antojitos is the newest venue to debut as part of Universal CityWalk’s historic expansion, which will include the addition of eight new venues to the complex’s already popular collection of national brands.
Other venues to join Antojitos this year include Hot Dog Hall of Fame, VIVO Italian Kitchen, Cold Stone Creamery, Menchie’s, and The CowFish. For more information about Universal CityWalk, visit: https://www.universalorlando.com.
Chef’s event with a twist – Central Florida’s finest chefs showcased their creativity and raised nearly $150,000 to benefit the children and families of Ronald McDonald House Charities of Central Florida.
Appetite for the Arches is a fundraiser benefiting the Central Florida Ronald McDonald House Charities, and participating chefs were given the challenge to create an assortment of culinary delights using McDonald’s® ingredients.
At the first-ever Appetite for the Arches event hosted by Ronald McDonald House Charities® of Central Florida on March 1, over 350 guests enjoyed a chef’s event with a twist…one that had a little something to do with the Golden Arches. Chefs from thirteen of Central Florida’s finest restaurants created signature dishes using McDonald’s® ingredients.
Attendees also enjoyed live music and a silent auction featuring a wide variety of unique items. The event raised nearly $150,000 for the two Ronald McDonald Houses in Orlando and the families they serve.
Participating restaurants included:
· Blue Bird Bake Shop
· SeaWorld Orlando
· Cask & Larder
· The COOP
· Cuisiniers Catering
· The Ravenous Pig
· Eddie V’s
· The Ritz-Carlton
· K Restaurant
· The Rusty Spoon
· LUMA on Park
· Yardbird
· Orlando World Center Marriott
The Ronald McDonald House Charities of Central Florida (RMHCCF) finds, creates and supports programs that directly improve the health and well-being of children and families with their cornerstone program, the Ronald McDonald House.
The Ronald McDonald House provides assistance for families with children receiving treatment at local hospitals and medical facilities in Orlando. Helping families stay together, offering comfort, stability and significant cost savings in travel, accommodations and meals.
To keep their doors open 365 days a year, the Ronald McDonald House Charities of Central Florida rely on community support and donations to ensure that no family is ever turned away. There are two Ronald McDonald House locations in Orlando – one on the campus of Florida Hospital for Children and the other on the campus of Arnold Palmer Medical Center. The houses serve approximately 1,800 families each year. For more information, and to volunteer or donate to this wonderful organization, visit: https://www.ronaldmcdonaldhouseorlando.org
SeaWorld Parks & Resorts – Chef Hector Colon Carolina Pulled Pork Arepas – Cilantro coleslaw, Southern jalapeno potato salad
The Rusty Spoon – Chef Kathleen Blake Pimento Cheese Potato Fritter with Bacon Brittle
Yardbird | Southern Table & Bar Pork Belly McGriddle Cake – Bacon, quail egg, green tomato and McGriddle cake
Blue Bird Bake Shop – Chef Jeff, Joel, Josh Strawberry Balsamic Cupcakes & Oatmeal Butterscotch Whoopie Pies
Eddie V’s – Chef Eric Enrique Chicken Tortilla Soup
The Coop – John Rivers
Chicken N’ Biscuits & Baked Pimento Cheese Grit Squares
The Ritz-Carlton – Chef Stephane Chermay Strawberry Shortcake
Appetite for the Arches guestsAppetite for the Arches guest shotAFA Collage PhotoJason Shelfer, Jana Shelfer, Laura Batten, Greg Batten enjoy Appetite for the ArchesChef James Petrakis of The Ravenous Pig and Cask & Larder speaks with emcee Matt Austin from WKMGChef Julie Petrakis of The Ravenous PigChef John Rivers with his southern style chicken n biscuits
It may not look like much on the outside, but Kiko’s Japanese Cuisine serves up some very decent sushi and Japanese style cuisine, especially for those who are new to sushi or enjoy vegetarian dishes. Chef Jim is head of the sushi station while his wife, Kiko, takes care of the kitchen items, including but not limited to the deliciously fried tempura items.
Kiko’s Sushi
Chef Jim, a soft spoken man with a gentle heart, was trained in San Francisco and actually had a restaurant in Melbourne many years before moving to this corner of University and Semoran in Winter Park, just on the outskirts of Full Sail University.
The decor here is rather minimalistic, but quaint. The restaurant is staffed by the pleasant young daughter of the family along with other college-aged waiters and waitresses.
Sunomono with conch and octopus – with a “krab” rollHand rolls with spicy seafood mixThe sushi and sashimi combination at Kiko’sKiko roll – fried tempura roll with seafood“Crazy Roll” – with eel and krabDragon roll
Also of note, Chef Jim and his wife Kiko are vegetarians – maybe the first and only Japanese restaurant that I’ve been to in Orlando with vegetarian chefs. There is an extensive vegetarian/vegan menu here with over 50 items all made with fruits, veggies, and “faux” meat.
“Veggie” meat isn’t too popular in American cuisine yet, but in Asia, where Buddhist practictioners have favored vegetarian meals for centuries, it’s almost perfected to an art form. Almost all the savory meaty tastes without the guilty bad karma feels.
The Vegetarian Menu at Kiko’s – all made with veggie, meat substitutes, and fruitsThe best “faux” beef BBQ skewer I’ve ever had – tastes just like real beef but totally made of soy and tofuFried Stuffed Mushrooms and JalapeñosEggplant stuffed with “veggie ham”
Salt and Pepper “Pork” – made with veggie burdock meat, green peppers, and onions
Jonnie Mildner of Lexus Orlando enjoys his bento box during a recent lunch breakSalmon Teriyaki bento boxChef Jim of Kiko’s
Overall, this is a nice standard neighborhood sushi place with a pleasantly good selection of vegetarian options – great for catering to vegetarian friends. I definitely enjoyed this humble sushi shop, especially its fried tempura options.
Crimson Tavern is a bit of a hidden secret here in Orlando, tucked away inside the Orlando Airport Marriott hotel. I visited them before here. The chalkboard menu features seasonally changing dishes such as the new Shrimp and Grits made with Cape Canaveral red shrimp and house chorizo; a rather adventurous game pie made with venison, boar, and rabbit; house made charcuterie plates; and cheese plates featuring selections from around the world.
At the Orlando Airport Marriott’s Crimson Tavern, ingredients are not just locally sourced—some of them are grown just outside the doors, a common developing theme among Marriott’s hotel restaurants. With a 2,500-square-foot Chef’s Garden, the restaurant is able to offer guests fresh herbs, fruits and vegetables, as well as a unique setting to host a special event.
What can’t be found in the chef’s garden is sourced from local farms and companies including Winter Park Honey, Satur Farm, Long & Scott Farm, Lake Meadows Naturals, Palmetto Creek, Creekstone Natural Angus, Tanglewood Farms Poultry, MyYard Farm, Loch Duarte Salmon, Uncle Matts Citrus, Muse Gelato and Orlando Brewing Company.
This month, the garden hosted a special event of its own as it celebrates its year anniversary.
On March 27th, Executive Chef Tony Hull and his culinary team showcased a Palmetto Creek Farm whole pig prepared eight different ways, along with fresh garden produce (picked right out of the Chef’s Garden) and local seafood complete with craft beer and wine pairings. I was graciously invited to attend the celebration, a beautiful night in the chef’s garden with plenty of pork to pig out to. The rain had just stopped and the evening was at a perfect cool temperature, perfect for a night of eating out in Central Florida.
PORK TERRINE pig butter, sausage, pickles & breads – made from the head of the pig, often referred to as “head cheese”
Succulent Porchetta
PORCHETTA – very crispy skin with very moist and juicy meat – served with Logan turnpike grits & braised garden greens
GARDEN LETTUCE WITH HOUSE MAPLE BACON Picalilli vinaigrette & relish
PASTRAMI BELLY Rye, kraut & russian dressing – One of my favorite dishes of the evening, a pastrami sandwich with super fatty pork belly.
Pastrami Belly Sandwich
SLOW ROAST CARNITAS – Served in a Tortilla, slaw & cojita cheese – wonderfully spiced, crispy skin
Local Cape Canaveral poached shrimpHousemade Duck sausageLake Meadows Naturals Deviled EggsCollard Greens with baconOystersGrilled local St Johns River clamsHouse made pickles
Grilling the oysters and clams on La Caja ChinaCarving station with Crimson Tavern staff
Hanging out with Katalin Nagy-Takio, Catering Sales Exec at Orlando Airport Marriott
Sous Chef Bryan HawthorneExecutive Chef Tony Hull
Visit Crimson Tavern inside the Orlando Airport Marriott at 7499 Augusta National Drive, Orlando, FL 32828. For more information, visit: http://www.crimsontavern.com/
Easter is Sunday April 20th this year, and with Easter, of course, comes Sunday brunch with the family. Make sure you make your reservations early!
Easter Brunch at the Hyatt Regency Orlando
FiorenzoItalian Steakhouse is offering a special Easter Brunch menu this year – complete with a visit from the Easter Bunny.
For $64 per adult and $32 for children ages 5 to 12, the menu will include hand carved leg of lamb; fluffy omelets made to order; hot and cold smoked salmon; tapas and antipasto display; sparking wine; juice; coffee and tea; and much more.
Enjoy Easter Brunch at Emeril’s Orlando or Emeril’s Tchoup Chop
Restaurants offering special menus, extended hours
Emeril’s Orlando and Emeril’s Tchoup Chop restaurants at Universal Orlando will both be serving unique menu items and cocktail specials onApril 20, Easter Sunday. Emeril’s Orlando will be serving the special menus for brunch only, 11:30 a.m.–3 p.m. Emeril’s Tchoup Chop will serve the special menu alongside its regular dinner menu from 12–9 p.m. Reservations are recommended.
Easter brunch at Emeril’s Orlando:
Emeril’s Orlando is offering specials including a duck confit and mushroom gumbo;baked oyster Rockefeller; a brûlée goat cheese salad with strawberries and beets;Gulf shrimp and corn grits with bacon, mushrooms, herbs and Creole tomato glaze;crab cakes served with poached eggs and a red bean-sweet corn relish and cayenne hollandaise; a boudin-stuffed quail with collard greens and mustard-pear jus; and panéed veal with truffle fettuccini. The special menu will be served from 11:30 a.m. – 3 p.m. on April 20. Call (407) 224-2424 for reservations. View the full menu.
Andouille crusted fish of the day with shoestring potatoes, zucchini, squash and Creole meuniere sauce at Emeril’s.
Easter at Emeril’s Tchoup Chop:
Emeril’s Tchoup Chop Easter specials include a Robata Tako with chick peas, sundried tomatoes, cannellini beans, charred ramps, yuzu dill vinaigrette; crab cake benedict with furikake biscuits, Asian guacamole kim chee hollandaise; chicken under a brick with spring peas, new potatoes, pipikaula, artichoke, cipollini onions charred ramp morel vinaigrette; a grilled Australian lamb T-bone with apple habanero “Waldorf” potato salad, mint lemongrass tamari drizzle huckleberry jam; a Lilikoi key lime meringue with huckleberry jam and huckleberry sorbet; and carrot cake trifle in a jar with macadamia nut brittle ice cream. The special menu will be served in addition to the regular dinner menu from 12–9 p.m. Call (407) 503-2467 for reservations. View the full Easter menu.
BRIO Tuscan Grille at Winter Park Village Hops Into Easter with April 12 Bunny Brunch, Featuring the Easter Bunny & Fun Activities
Who/What:
BRIO Tuscan Grille (BRIO) at Winter Park Village in Winter Park is celebrating springtime with its fun-filled Bunny Brunch for the entire family. Kids will spring into exciting Easter activities and a photo opportunity with the Easter Bunny himself (don’t forget your camera!)
BRIO’s breakfast will be plentiful with delicious items for both adults and children. Dishes on the adult menu, all priced at $11.95, include Eggs, Home Fries & Bacon (scrambled eggs, bacon, brunch potatoes, and brioche toast – turkey sausage available upon request); Sicilian Omelette (Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses, served with brunch potatoes); Berries & Cream French Toast (Mascarpone cream cheese stuffed French toast, honey, cinnamon, and berry compote with Applewood smoked bacon); and Ham & Biscuit Benedict (two poached eggs, Cherrywood smoked ham, housemade biscuit, and hollandaise, served with brunch potatoes).
Children’s entrees, both priced at $5.95, are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit.
All meals come with choice of coffee, tea, soda or juice; plus a yogurt & fruit parfait and house baked muffins.
Reservations are requested for the Bunny Brunch at (407) 622-5611.
When:
Saturday, April 12, 9–11 a.m.
Where:
BRIO at Winter Park Village
480 N. Orlando Ave.
Winter Park, FL 32789
(407) 622-5611
It’s Brunch with the Easter Bunny! BRAVO! Cucina Italiana Orlando – Dellagio Hops into its April 12 Bunny Brunch, Featuring the Bunny Himself & Fun Activities
Who/What:
BRAVO! Cucina Italiana Orlando – Dellagio in Orlando is celebrating springtime with its fun-filled Bunny Brunch for the entire family. Kids will spring into exciting Easter activities and a photo opportunity with the Easter Bunny himself (don’t forget your camera!)
BRAVO!’s breakfast will be plentiful with delicious items for both adults and children. Dishes on the adult menu, all priced at $11.95, include Eggs, Home Fries & Bacon (scrambled eggs, bacon, brunch potatoes, and brioche toast – turkey sausage available upon request); Sicilian Omelette (Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses, served with brunch potatoes); Berries & Cream French Toast (Mascarpone cream cheese stuffed French toast, honey, cinnamon, and berry compote with Applewood smoked bacon); and Ham & Biscuit Benedict (two poached eggs, Cherrywood smoked ham, housemade biscuit, and hollandaise, served with brunch potatoes).
Children’s entrees, both priced at $5.95, are scrambled eggs, bacon and fresh fruit; and French toast with bacon and fresh fruit.
All meals come with choice of coffee, tea, soda or juice; plus a yogurt & fruit parfait and house baked muffins.
Reservations are requested for the Bunny Brunch at (407) 351-5880.
When:
Saturday, April 12, 9–10:30 a.m.
Where:
BRAVO! Cucina Italiana Orlando – Dellagio
7924 Via Dellagio Way
Orlando, FL 32819
(407) 351-5880.
Easter at Ocean Prime
Celebrate Easter with family and friends at Orlando’s modern American supper club. Ocean Prime will open early at 11 a.m. on Easter Sunday, serving executivechef Jeremy Mattson’s special brunch menu in addition to the dinner menu all day. Brunch options include blood orange mimosa, quichewith spinach, swiss, provolone, parmesan, arugula salad and fresh fruit,blueberry French toast with cream cheese, powdered sugar, warm maple syrup and smoked bacon, braised short rib with marble potatoes, caramelized onions, roasted peppers, poached eggs and cabernet jus, crab and eggs with toasted English muffin, jumbo lump crab cakes, poached eggs, hollandaise, fingerling potatoes and fresh fruit and blackened salmon salad with strawberries, grapes, cantaloupe, goat cheese, field greens, basil poppyseed dressing and candied walnuts. Reservations can be made online at www.ocean-prime.com.
Easter Day Buffet with Unlimited Champagne Café Osceola
Date: Sunday, April 20, 2014
Time: 11:30 a.m.-7:00 p.m.
Whether you love traditional favorites, unlimited champagne or dazzling desserts, Rosen Shingle Creek’s Café Osceola is serving more than 44 mouthwatering edibles for everyone to savor. Menu offerings include soups, salad, seafood stations, delicious entrees, carving and pasta stations, desserts and much more!
The buffet is priced at $64.95 for adults; $29.95 for children ages 4-12; free for children 3 and under. Florida residents and hotel guests take 25% off. Price does include tax and gratuity.
Reservations are strongly recommended by calling (407) 996-6338. For more information contact Emily Grether at egrether@rosenshinglecreek.com, or visit https://www.facebook.com/events/1410742295843030/.
Easter Day Buffet with Unlimited Champagne at Café Gauguin
Date: Sunday, April 20, 2014
Time: 11:00 a.m.-5:00 p.m.
The Easter Bunny is bringing more than just candy this year. Enjoy Café Gauguin’s special Easter Brunch including waffles and omelets made to order, carving stations, fresh seafood, sushi and desserts ranging from chocolate fondue to an assortment of pies, plus unlimited champagne and mimosas.
Our buffet is $41.95 for adults; $16.95 for children ages 4-12; free for children 3 and under. Price does not include tax and gratuity. Valet parking is complimentary.
Reservations are strongly recommended by calling (407) 996-9840. For more information contact Adrienne Lee at alee@rosencentre.com, or visit https://www.facebook.com/events/618763558171061/#.
Easter Day Brunch Buffet at Rosen Plaza’s Grand Ballroom
Date: Sunday, April 20, 2014
Time: 11:00 a.m.-4:00 p.m.
Fill your Easter basket with our spring brunch selections. Choose from more than 39 delectable dishes of soups, salads, fresh seafood, traditional favorites and decadent desserts. Includes a complimentary glass of wine.
The buffet is priced at $36.95 plus tax and gratuity, children under 12 $16.95 plus tax and gratuity; children under 4 free with each paying adult. Valet parking is complimentary.
Reservations are strongly recommended by calling (407) 996-0256. For more information contact Connie McCoy at cmccoy@rosenplaza.com, or visit https://www.facebook.com/events/614345248618502/.
Celebrate Easter Brazilian-Style
Texas de Brazil to Open at 11:00 a.m. with Additional Menu Items!
WHAT: Texas de Brazil will open at 11:00 a.m. on Easter Sunday, April 20 and is the perfect choice for an Easter feast, Brazilian-style! Families can enjoy Texas de Brazil’s signature cuts of beef, pork, lamb, chicken and Brazilian sausage carved tableside in true Brazilian Churrascaria fashion.
MENU
ADDITIONS: For Easter only, Texas de Brazil is offering scrambled eggs, fried potatoes, fruit salad, assorted pastries, bacon and sausage, in addition to their regular dinner menu. For the special price of $8/each, diners can also choose between mango, strawberry or passion fruit flavored Spring Mimosas, a delicious cocktail made with their house Champagne, blended with choice of fruit puree and a touch of orange juice.
WHEN: Sunday, April 20, open at 11:00 a.m.
COST: Regular Dinner: $46.99/Light Dinner: $24.99. Texas de Brazil will be serving the regular dinner menu and price all day. Drinks, dessert, alcoholic beverages, tax and gratuity are additional.
WHERE: Orlando, FL: 5259 International Drive, 407.355.0355
This week I was invited to a Meet, eat and tweet at Barnie’s CoffeeKitchen hosted by edible Orlando, Central Florida Home & Garden Show, and Barnie’s CoffeeKitchen – Coffee…it’s more than just a drink – it’s FOOD.
This event was a preview event for the Central Florida Home & Garden Show on April 4-6 at the Orange County Convention Center, also educating the world about the art of coffee.
Chef Camilo Velasco was born and raised in Cali, Colombia. Immigrating to the United States in 2004 to finish his education, he enrolled at Valencia College with the mindset of furthering his love in the culinary arts.
Chef Velasco traveled from coast to coast before and after attending Valencia College, studying under Chef Norman Van Aken in Miami as well as here in Orlando. He eventually returned to Winter Park, FL to take his position as Executive Chef of Barnie’s CoffeeKitchen.
Barnie’s CoffeeKitchen is a home grown Florida original coffee company for over 30 years with over 50 hand-selected coffees. At CoffeeKitchen, they treat their coffee as food. The quality of the beans from the beginning on a farm to how roasters and baristas prepare the coffee defines a “real cup of coffee”.
The event began by introducing a few wines to please the palate as fellow guests mingled and got to know each other.
First “on the table”, there was the Cream of Carrot Shooters with hints of ginger and coriander. This was my all time favorite of the night! It demonstrated each flavor – from carrot to ginger to coriander – in every sip and was great to have in the chilly Orlando weather!
Next, I sampled the Mini Fig & Brie Tartine with house cured duck prosciutto (left) and Mini Smoked Salmon Tartine with crème fraiche and lemon oil (right). To those who like a little sweetness, I’d suggest the fig and brie tartine; however,the flavors of duck prosciutto was a bit lost in the fig and brie tartine and I can only assume that the prosciutto itself would have been delicious to have on it’s own…
The freshness and savory taste of the smoked salmon made me prefer the smoked salmon tartine over the fig and brie.
The Mini Caprese Tartine with heirloom tomatoes, mozzarella and balsamic glaze was great: every ingredient came together to make this dish pop. It was so delicious that I forgot what type of bread it was on – I wanted to stuff the tartine all in my mouth as soon as I could!
Key West Pink Shrimp Skewers (Mojo marinated) were served with an herb aioli. The shrimp was a delight with a sweet finishing taste. Chef Velasco did a great job in cooking the shrimp just right – juicy, not too raw and not too dry.
Flank Steak Skewers with salsa verde were very delicious, but weren’t my favorite of the night. If I was in the mood for protein, this would be my “go to” snack.
Mini Chicken and Lentil Tagine with Mediterranean spices and preserved lemon was delicious when eating it all in one bite – I really loved how the chicken was moist and juicy.
However, I couldn’t taste the lentils in this dish at all. It was more of a moderate flavor in the dish where the Mediterranean spices were leveled with the amount of lemon added to it.
The Brazil Sitio Primavera, a 2013 Cup of Excellence Winner, was made by the pour over method at the CoffeeKitchen. This was a smooth cup of coffee that isn’t very strong as the coffee is quickly filtered through when hot water travels through the coffee grounds into a glass vile and given to patrons.
The Greenwell Farms 100% Hawaiian Kona was created and served using the Chemex Method. This little cup of Joe was VERY smooth. If desired for a plain, black coffee…this cup is for you. Not the least bit “plain”, it is sweet and has a tropical twist that was unique to my tastebuds. The best of the best can only give you that nirvana feeling any coffee lover would hope to experience.
CoffeeKitchen barista’s special: Thai Tea Latte with espresso served hot.
CoffeeKitchen barista’s special: Thai Tea Latte with espresso served iced. Served hot or iced, you’ll enjoy a lovely Thai Tea unique from other Thai Teas when you’re at Barnie’s. At Barnie’s, they use their own lemongrass and herbs straight from their gardens that are picked daily to give you that fresh desire after a long day of work!
After reading this blog, I hope you realized that you can get more out of your visit at Barnie’s CoffeeKitchen than just a cup of Joe…you can order food, wine, champagne, etc! Speaking of champagne, there’s one with an infused apple “juice” of sorts.
Another, an infused grapefruit and ginger “juice”. Both “juices” were in ice form and served with a splash of champagne. Both are quite tasty, but I like the grapefruit and ginger option because I am a citrus lover. Not to mention, it’s also great for digestion and the general health!
The Central Florida Home & Garden Show is April 4-6 so be sure to stop by and be one of the first to find innovative products, new ideas and practical advice!! What’s more is that you’ll be able to receive deals in remodeling, home improvement and gardening with hundreds of experts all under one roof.
Also between April 4-6 at the show, Edible Orlandowill be heat up with mouth-watering cooking demos by Central Florida’s top chefs throughout the weekend at the Cooking Stage. Chef Velasco will be on stage as well as several other greaet chefs. Full Schedule here: http://www.centralflhomeandgardenshow.com/CFHGS/AtTheShow/422.aspx
Sushi Chef Asanuma Yoshio, better known as Chef Yoshi, practices his art inside Cascade American Bistro at the Hyatt Regency Grand Cypress. Long time Orlando residents may recognize Chef Yoshi, formerly the owner of the two-decades old Sushiman restaurant in the Marketplace at Dr. Phillips, who had to close the restaurant in October of 2006 after huge rent increases from the landlord.
Chef Yoshi, formerly of Sushiman, working the sushi rice with his fingers at Cascade American Bistro
Since 2007, Chef Yoshi has been working his skill at the Grand Cypress, offering his high quality and delicious sushi makimono rolls, nigiri sushi, and otsumami (snacks/small plates) menu at the Cascade American Bistro.
His sushi bar is slightly hidden, off to the side with several tables allocated to it, but remains a popular choice among discerning diners and visitors to the hotel restaurant. Though he is modest, you can tell he is very proud of his sushi creations.
Chef Yoshi presenting a special sushi plate full of nigiri, sashimi, and a maki roll
I only wish that his bar will also get a nice upgrade in the coming months once the renovations begin for the restaurant – something with proper seats at the bar to watch the sushi chefs at work and enjoy a nice conversation over some poured Japanese sake.
Chef Yoshi shows off his knife skills through not only beautiful flower creations cut from cucumbers and carrots, but also in the way he cuts his fish for the sushi. The key to great sushi, in addition to great sourcing of fish, lies in the sushi rice, here perfectly balanced with flavors of rice vinegar, sugar, and salt.
Chef Yoshi is a traditionalist when it comes to sushi, preferring to let the ingredients speak for themselves and avoiding the trap laid by more Americanized sushi offerings like diluting flavors with heavy mayo sauces. Makimono roll prices range from $9 for simple tuna rolls to $19 for the dancing eel roll. Nigiri sushi prices range from $3 for tamago egg to $7.50 for uni sea urchin.
A fabulous California roll, stuffed with krab salad, sliced avocado, fresh, crisp cucumber, fish roe, and sprinkled with sesame seeds on the outsideSweet Raw Shrimp “Ama Ebi” with head on – This is probably for the more advanced level sushi lovers out there, but definitely worth a try here under Chef Yoshi’s care. I’ve had raw shrimp before in Tokyo, but the one prepared here was 10 times better, just sweet and smooth. Make sure to remove the head before eating though.Salmon roe sushi – little, salty pearls of fish eggs that just pop in your mouth with flavors of the sea.Unagi eel nigiri sushi – nicely grilledTamago – a sweet Japanese egg omelet prepared with a little mirin rice wine and sugar, can be one of the hardest things to master in the sushi world. Done well here, with flavors on par with tamago found in the streets on the outer markets of Tsukiji in Tokyo.Dynamite Roll, Spider Roll, and Volcano RollDynamite roll – tuna with wasabi mayo and cucumber, sprinkled with sesame seeds and sliced green onion on the outsideVolcano roll – chopped scallop, spicy mayo on top of California roll with cream cheeseSeek out Chef Yoshi and his sushi chef partner soon for some of the freshest sushi in town at Cascade American Bistro, Hyatt Regency Grand Cypress
Almost 400 attendees filled the halls and ballroom at the Alfond Inn in Winter Park on Thursday evening of March 6th, the 2nd Annual Books and Cooks – a night of authors and discussion benefitting the Winter Park Public Library.
The panelists included John Rivers, Chef and Owner of 4 Rivers Smokehouse and The COOP, Brandon McGlamery, Executive Chef of Prato and Luma on Park, Hollis Wilder, three time winner of “Cupcake Wars” and owner of Sweet by Holly, Norman Van Aken, executive chef of Norman’s at the Ritz –Carlton Orlando, and Richard Gonzmart, co-owner of The Columbia Restaurants, founded in 1905. The panel was moderated by novelist Bob Morris of Story Farm, which published both John Rivers’ Southern Cowboy and Brandon McGlamery’s 9 Courses.
During the course of the evening, Chef Norman Van Aken pulled out a harmonica to play some blues, and shared with the audience what his last meal would be: out in Key West, with his son Justin, writing, his wife, Janet’s ribs, a soup, some form of conch, with some desserts, maybe a cupcake.
Mr. Richard Gonzmart of Columbia Restaurant went with a down-home traditional Latin last meal – Spanish bean soup, arroz con pollo chicken with rice, and ending with a dessert flan, while Chef John Rivers chose a final taste of home with some Charleston shrimp and crab soup and a huge coconut creme pie.
Chef Hollis Wilder would have her last meal during the porcini mushroom season in Florence, Italy, surrounded by the Italian people who make food with love, with loved ones gorging and Chef Brandon McGlamery would travel to the beaches of Boca Grande in southwest Florida, enjoying something with too much tequila from sunrise to sunset like his wife’s tacos, some stone crab, ending with some key lime pie and finished off by a lot more of the key lime.
When asked what they would never eat…
“Shark fin soup” – Chef Brandon McGlamery
“Offal – I will not eat offal, if it processes wastes in another animal I will not eat it, including haggis” – Chef Hollis Wilder
“Nothing not made without love, made by people who don’t believe in it” – Chef Norman Van Aken
“I won’t eat peas. Did you know it’s the leading cause for choking deaths? Green and round…If you look at any recipes in our stores there is not a single one with peas. I failed high school home ec because we had to make pot pies – I put them on the round of the plate and the teacher said “if you don’t eat those you’ll fail the class” and I never looked back. We use green beans rather than peas in the chicken pot pie.” – Chef John Rivers
What was your biggest disaster?
Chef Norman Van Aken – “A certain prince Stefan of Monaco once came in and ordered five filet mignons well done, he walked into kitchen smoking a cigarette and I kicked him out”
Chef Hollis Wilder – “One time I took a cab to cook for Tom Cruise and Nicole Kidman. I had just moved to LA and I had to get a job – I wanted my picture on the billboard on sunset strip. My food agent sent me out to glamorous homes, cooking for big names in movies. I got into a car accident a month before, and had to call a cab to go to the grocery store for a $300 tasting for Nicole Kidman and Tom Cruise. I had to use some tough organic chicken from a free range farm in Malibu – In the end, I didn’t get the job.”
Chef Brandon McGlamery – “Eggplant – you love it or hate it my mom had vegetarians over for dinner and I was going to grill the whole egg plant – just slice it put it on the grill and barbecue smoke it…with this liquid smoke from a jar…I just smoked it and basted it in it…”
Chef John Rivers – “Long before opening the restaurant, I was cooking in the garage, learning as I was going along. I’m not a trained chef but watched tapes of Emeril and Paula Deen, just watched the shows and took notes and every weekend just trying and cooking and smoking. One day, the Make a Wish foundation held an event and invited me to cook. I had just bought a huge smoker for 500 lbs of meat, that we never used before. We learned on the way that should not travel while things are smoking and rotating. The meats will shift when traveling and distributes heat unevenly. We set it up and all the briskets are caught in the rotation. We had to feed 600-700 people in 30 min and there was meat and grease everywhere. We had to go in black from head to toe in grease but every body ate that day.”
Chef John Rivers expects to open 4 Rivers by UCF first and then The Coop a few weeks after, most likely in April 2014.
Questions from the Audience
These are tough times and with limited resources for yard to farm – What’s the easiest thing to grow in florida and use interesting in dishes and a natural resources easily in the backyard?
Marijuana cash crop – Chef Norman Van Aken
I guess tomatoes are boring, then – Chef John Rivers
We heard that Sir Paul McCartney came and ate at Luma on Park, is it true?
“Yes, he did he is vegetarian very humble and graceful. We had pizzas in the room from some Rollins kids and he said to his wife, let the kids have some” – Chef Brandon McGlamery
Chef Rivers, you had to cook for 500 people – how do you do the recipe times 500?
“They say, ‘A good chef can make it once a great chef can make it twice.’ For example, the pulled pork in the restaurant – we thought once it would be fine if we make it and hold it in car vat bags in simmering water, nice and slow. But simmered pulled pork became pulled pork soup. Learning how to scale it is one of our biggest challenges, but luckily we have people on our team to help us with that now.” – Chef John Rivers
Favorite Ingredients?
Garlic – Richard Gonzmart
Caramel – John Rivers
Caramelized maduro bananas – Norman Van Aken
Peaches – Hollis Wilder
Florida passionfruit – Brandon McGlamery
The Ritz-Carlton Orlando, Grande Lakes’ Pastry Chef Yoshikazu Kizu was recently awarded the coveted title of Pastry Chef of the Year at the 25th annual U.S. Pastry Competition on March 2, 2014.
The Ritz Carlton’s Pastry Chef Kizu is awarded Pastry Chef of the Year
The U.S. Pastry Competition is America’s most prestigious pastry competition, inviting only 13 leading pastry chefs to showcase their talents by creating advanced dessert and chocolate recipes with technical sugar and chocolate sculpted showpieces.
This year’s showpiece theme was “Film Animation” and Chef Kizu created a highly technical film animation-themed showpiece depicting Beauty and the Beast consisting of a chocolate bon bon dessert and a plated dessert.
“Beauty and the Beast” – 1st Place at the US Pastry Competition
Bon Bon – Milk Chocolate with Praline Paste, Raspberry Ganache, Earl Grey Tea Ganache completed with Dark Chocolate.
Plated Dessert – Milk Chocolate Mousse with Mango Cream and Passion Sorbet, Yuzu Granate and Dehydrated Foam – “The Beauty” of the “Beauty and the Beast”
Chef Kizu with his Dessert Showpiece at the US Pastry Competition 2014
The U.S. Pastry Competition is hosted annually by Paris Gourmet, a specialty food importer and distributor, taking place at the International Restaurant & Foodservice Show of New York on March 2, 2014 in New York City. Board members of the Société Culinaire Philanthropique, one of the oldest chef associations in the world, presided over the judging.
On a recent visit to the resort, I caught up with Chef Kizu, in the back of the Ritz Carlton’s kitchen, wearing the classic French toque blanche and putting the finishing touches on the evening’s plated desserts with focus and purpose.
Chef Kizu started in Orlando four years ago after transferring to Grande Lakes from the Ritz-Carlton in his home city, Tokyo. There, he gained his sensibilities and subtleties as a pastry chef.
In Japanese cuisine, sweets are very subtle with lots of fruit flavors and notes.
In America, people love their classic “cheesecakes” and “chocolate cakes”, all with a very heavy hand of sugar.
After creating his first chef’s table dessert and being told that it needed some more sugar, he decided to adapt and began adding a little more sugar to appeal to Western tastes – a decision which probably led to his win at the US Pastry Competition this year.
Today at Ritz Carlton, Grande Lakes he creates desserts with a clean modern aesthetic, incorporating specialty Japanese products to share his culture with a wider American audience from special VIP chef’s table events to every day catering for conferences.
The Ritz Carlton’s Pastry Chef Kizu
Preparations for the competition was arduous – two months of practicing and preparing desserts, sometimes until 4 am in the morning.
Adjusting to the changes in temperature between warm and sunny Orlando and cold New York, where the competition was held, would prove to be one of the biggest challenges in the competition.
Luckily, he was able to prepare in a very esteemed New York City kitchen before the competition: the kitchen of a living pastry-genius – the ever gracious Christina Tosi, 2012 James Beard Rising Star Chef of the Year and pastry chef/owner of Momofuku Milk Bar. Milk Bar has been called “one of the most exciting bakeries in the country” by Bon Appetit magazine.
A fan of oranges and citrus, ingredients found locally here in Florida, Chef Kizu used blood oranges, orange, chocolate orange, topped with caramel to make his dessert cake for the competition.
Though he is more fond of cooking at home rather than going out to eat (probably because he can make the dishes better at home), one of his favorite places to go out when eating out is, surprisingly, Sweet Tomatoes, the salad buffet restaurant.
Chef Kizu recreated parts of his award winning showpiece for us to sample and after just one bite, I could immediately sense why he was awarded the title of Pastry Chef of the Year.
Delicate textures, subtle layers of sweet and bittersweet flavors, all melting together as one in his desserts. The complexity of the techniques also showed through his dessert pastries, adding multiple components and ingredients together in harmony.
Chef Kizu presenting “Belle” the beauty of the “Beauty and the Beast” showpiece
Milk Chocolate Mousse with Mango Cream and Passion Sorbet, Yuzu Granate and Dehydrated Foam – “The Beauty” of the “Beauty and the Beast”
Some of the most popular desserts ordered at the resort include peanut butter chocolate cake, Key Lime Pie, and Strawberry shortcake, though the flavors and desserts change seasonally. One of the most memorable desserts for Michelle Valle, public relations director at Grande Lakes Resort, in recent memory was the “smoked” chocolate macaron at the 10th Anniversary dinner for Norman’s restaurant. The chocolate was smoked outside and had a barbecue flavor, which American palates love according to Chef Kizu.
Macarons and Citrus dessertsStrawberry shortcakesChocolate Cake with peanut butter crumble
In addition to producing creative sweets through the in-house pastry team, the Grande Lakes resort has a commitment to sustainable cuisine, baking all of its bread in house and sourcing ingredients from the resort’s on-site Whisper Creek Farm. The Ritz-Carlton Orlando, Grande Lakes will open a new three-meal-a-day restaurant, Highball & Harvest, in late summer 2014.
The Cake – a new signature Ritz-Carlton dessert unveiled this year
Pastry Chef Kizu hopes to one day compete in the International Pastry competition in France, representing Team USA, even if it potentially means facing off against the pastry team of his home country Japan.
The 1,500 acre Hyatt Regency Grand Cypress first opened its doors in 1984 along the sandy shores of Lake Windsong just outside of Disney World.
This year, the hotel celebrates its 30th anniversary and begins a process in renovating a few of the hotel’s restaurant spaces, including the much lauded La Coquina, home of the award winning Sunday brunch. Included in the updates is a new company wide philosophy among the Hyatt hotel’s food and beverage team of “thoughtfully sourced, carefully served” food.
Cascade, named after the eponymous cascading falls sculpture, a centerpiece of the restaurant.
Cascade American Bistro at the Hyatt Regency Grand Cypress is one of the restaurants on property that is undergoing a transformation in both its menu and setting, decidedly for the better. I sat down with Executive Chef Kenneth Juran and Cascade’s sous chef Shelby Farrell to talk more about the changes and the direction that Cascade American Bistro is headed in.
Sous Chef Shelby and Executive Chef Kenneth at Cascade American Bistro
Chef Kenneth Juran came to Hyatt Regency Grand Cypress in 1994, after 7 and a half years as Executive Chef at Park Hyatt in Washington, D.C, and Sous Chef Shelby Farrell, a recent graduate of Valencia College’s Culinary Program, who brings a fresh outlook to the new menu and a raw passion for food.
“The menu at Cascade has completely improved in the past few years since the new philosophy of “thoughtfully sourced, carefully served” was rolled out. We have ingredients from local farms like Lake Meadow Naturals and herbs from our own on site garden.” said Chef Kenneth.
“From our coastal waters, to our very own garden, our Chef strives to bring you the freshest ingredients Florida’s farms & waters have to offer. We offer locally produced, sustainable and/or organic when possible.” – Hyatt Regency Grand Cypress Chef Kenneth Juran on the menu at Cascade American Bistro
The restaurant itself will be undergoing some renovations to be completed by next year as well. Many of the furnishings appeared to be a bit dated, as were the servers’ uniforms, and definitely would welcome the update to match the new philosophy. As it stands, it appeared like the place hadn’t had much of an upgrade since the early 1990s.
Chef Shelby, who joined Cascade just as the new food philosophy began implementation, found her passion for cooking from growing up in a food loving Italian/Gulf Coast Southern family, where her maternal grandmother from Naples, Italy taught her to roll gnocchi as soon as she was tall enough to reach the counter from on-top of a chair – one of her earliest memories. In college, she joined Valencia’s Culinary Program and was introduced to many great chefs, ultimately leading her to Hyatt today.
“The culinary program at Valencia College was great for me – I hear a lot of people complain about its lack of complexity and limited resources and I’m sure if I had gone into it with the experience I have now I would have thought the same thing but as someone who had a lot of raw passion but limited experience it was great and I was able to learn so much.” she said.
Local Farms and Purveyors at Cascade American Bistro include:
Lake Meadows Naturals – Chicken, Duck, Eggs
Gary’s Seafood – Line Caught Fish, Shellfish
Cahaba Club Farms – Micro Herbs, Lettuces
B&W Growers – Lettuces
King Farms – Tree Fruits, Garden Vegetables
Ashley Farms – All Natural Chicken
Sweet Grass Dairy – Cheeses, Dairies
Palmetto Creek Farms – Hereford Pork
Chef Kenneth preparing for a banquet at the HyattChef Shelby working in the Cascade kitchen
During my visit, I got the chance to sample a few of the new signature items on the menu and was pleasantly surprised. The shrimp cocktail featuring shrimp from Pine Island, Florida was a nice starter, but it seemed to be missing some flair overall. The Burata and Frisee salad was much more delightful, topped with fresh Burrata mozzarella, candied pumpkin seeds, baby beets, toasted pumpkin seed dressing – I couldn’t get enough of this tasty salad.
The creative Lamb Burger was tasty and a favorite, sufficiently moist and tender, full of spiced flavors like dill, topped with goat cheese, arugula, and house made pickles on a soft dill roll. Another favorite was the signature Crab Stuffed Flounder entree – generous amounts of luscious lump blue crab, stuffed inside fresh flounder and topped with paprika and glorious melted lemongrass butter from Lake Meadows Naturals.
Classic Shrimp Cocktail/ Bloody Mary spiced cocktail sauce, shaved celery – Pine Island, FL shrimp
Crab Stuffed Flounder/ lump blue crab, olive oil, crushed potatoes, paprika, lemongrass butter from Lake Meadows Naturals (Ocoee, FL)
Overall, the menu at Cascades is steadily improving, and I can’t wait to come back, especially once the renovations and transformations are complete. Prices were on the higher end of acceptability, however, and I would recommend lowering them just a tad to encourage more locals to come.
A pleasant surprise at Cascade American Bistro, is that it is also the home for Chef Yoshi, formerly of the acclaimed Sushi Man restaurant on Sand Lake Road. On the back side of the regular menu is an extensive sushi menu…more on that next time.
Over the years, the Grand Cypress has added a free-flowing lagoon pool, Rock Climbing Station, new interactive Water Jet Splash Zone, rope bridge, walking paths, and expansive, wrap-around sundecks. New features complement the resort’s favorite activities including; S’mores pit, beach volleyball, tether ball, hammocks, watersports and marked jogging, walking, and biking trails.
Hyatt Regency Grand Cypress Special Promotions
Known and awarded for its long-standing grandeur, pristine outdoor recreation, privacy, and uncompromising standard of service, Hyatt Regency Grand Cypress celebrates 30 years of grand excellence throughout 2014. The celebration continues with the 30th Anniversary Grand Experience Getaway with room rates starting at $198.40 per night to include a $30 food and beverage credit, based on availability through December 20, 2014. Use special offer code RTRO.
For more information; call 407.239.1234; visit GrandCypress.Hyatt.com; like Hyatt Regency Grand Cypress on Facebook; and follow on Twitter at @HRGrandCypress.
Moroccan cuisine is one of the few cuisines that is generally not encountered at all here in Orlando. I think the only place right now would be at Epcot’s Morocco Pavilion, bringing authentic Moroccan cuisine to us in the form of Marrakesh restaurant and now, the newly constructed Spice Road Table, located just on the Morocco pavilion’s waterfront at the World Showcase.
When one thinks of Morocco, exotic images of sweeping desert sun sets and sultry spices at street market bazaars are conjured up, with a few images no doubt due to memories of the country portrayed in the Indiana Jones franchise.
Morocco Pavilion at Epcot’s World Showcase
Moroccan cuisine is extremely refined, known for being far more heavily spiced than Middle Eastern cuisine thanks to Morocco’s interactions and exchanges with other cultures and nations over the centuries along the ancient “Spice Road.”
This spice road stretched from the Spice Islands in Indonesia, and India, China, along the Arabian and Mediterranean coasts, and west towards Italy, Spain and finally, Morocco.
Hence the name Spice Road Table.
I recently visited for a media night event to preview the menu and check out the newly constructed restaurant. The concept is part of the new wave of “small plates” or “tapas” restaurants popping up through town, which works well here considering how many people come to Epcot with groups of friends ready for tasting delicious foods and drinks from around the world. The small plates make things easier to share and for more opportunities to taste different dishes in one sitting, while enjoying them all with a drink or two.
Spice Road TableMenu at Spice Road Table – Epcot
The new Spice Road Table restaurant has two seating areas: an extensive covered out door patio space and a smaller in door area with long, sweeping windows providing a nice view of the Illuminations fireworks – make sure to get the middle table for the best view.
Outdoor seating at Spice Road TableIndoor seating at Epcot’s Spice Road TableHummus and Spiced nuts
Common spices used in Moroccan cuisine include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron) and common herbs include mint and maadnous (parsley). Although spices have been imported to Morocco for thousands of years, many ingredients — like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez — are home-grown.
I must admit that it was a bit difficult to detect what I hoped would be an abundance of spices in Spice Road Table’s dishes, but I am guessing they have to take it down a few notches to appease the masses. Here’s a tip though to bring the spice level up a notch – ask for harissa sauce.
Harissa sauce
Harissa is a Tunisian hot Chili pepper paste made from roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway. Harissa may be the next “Sriracha” if they can get it out to more restaurants and markets.
The fried calamari, a very respectable calamari dish with just the right amount of crunchiness and flavor, gave off sparks of savory, spicy delights when lightly dipped in the red harissa sauce.
Fried Calamari at Spice Road TableFried Calamari at Spice Road Table
A tagine is a historically Berber clay pot dish – kind of like a North African slow cooker – traditionally cooked over coals or a stove. The traditional tajine pot is formed entirely of a natural clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. It’s used here for a few of the dishes, though none were served hot that I tried.
Tagines and spices for displaySpicy Garlic Shrimp in Tagine – more mild than spicy, but very fresh and tasty nonetheless. Loved the garlic butter on this dish.One of my favorite dishes – Cous cous with shrimp, mussels, squid
The main Moroccan dish most people are familiar with is couscous, the old national delicacy. My favorite dish of the night was the above cous cous dish, though it’s not on the menu. The flavors of the fresh shrimp and mussels along with the texture of the cous cous all went together very well.
Chicken skewers, sadly, though predictably, were a bit too dry but still had good flavor
Beef skewersLamb Sliders – one of my other favorite dishes here – juicy and full of cucumber dill and a mint tzatziki between brioche bunsRice stuffed Grape LeavesSpiced Saffron and Lemon Custard Flan at Spice Road Table
A Decadent Chocolate Pyramid (with a creamy center) with Almond Ice Cream
Assorted Baklavas for DessertFox 35’s David Martin appreciates the colorful drinks at Spice Road Table“Higher, Higher!” the staff shout as the waiter pours the tea from his potMr. Abdoul has been with Epcot since he started as part of the student exchange program over 20 years ago
Night scenes out side Spice Road Table – Belly dancing and Moroccan band
Ireland’s celebrity Chef Kevin Dundon showcases his new cookbooks at Raglan Road Irish Pub & Restaurant at a “Modern Irish Food” lunch demo during St. Patrick’s Festival.
In the midst of the Mighty St. Patrick’s Festival March 7-17 at Raglan Road Irish Pub & Restaurant, Ireland’s celebrity chef Kevin Dundon served up flavors of his homeland during two signature dining events.
Chef Dundon is known for his five-star Dunbrody House hotel and cookery school in Ireland, Dundon. He is also the master chef and creator of the pub menu at Raglan Road. His 5th book illustrates stories from Ireland featuring his restaurant partners, Paul Nolan and John Cooke, as well as himself. More than that, Chef Dundon has his own line of cookware and appliances! Don’t worry, his pans are stainless steel! Host of the PBS series, “Kevin Dundon’s Modern Irish Food,” Dundon cooked in the Grand Dining Room at the Downtown Disney restaurant and demonstrated recipes from the cookbook upon which the show is based.
From left to right: John Cooke, Chef Kevin Dundon, Katherine Nguyen (Tasty Chomps Photographer), and Paul Nolan.
During the “Modern Irish Food” lunch event, Dundon demonstrated four lunch courses paired with wines.
The first course was Espresso of Courgette and Almond Soup; it was very smooth, different, delightful, and had two consistencies: a froth on top and a more watery soup underneath.. Paired with Domaine Chandon, Brut, Napa, which was quite tasteful! It is one of my favorite drinks (not shown).
The second course was Homemade Potato Gnocchi with Seared Scallops and Crispy Pork Belly paired with Vosceret, Estate Bottled, Chablis, France. I quite fancy this dish as each item within it had its own specific texture and flavor. The scallops were made just right and were not overcooked. The crispy pork belly was delicious, but may get stuck in your teeth! The white wine that came along with the dish was smooth and did not overpower any of the flavors from the dish.
The third course was Pulled corned beef & cabbage infused with an Asian broth paired with Chalone Estate, Pinot noir, Chalone, California. I believe this dish to be very easily duplicated at home as my mom often makes a dish similar to this for us. However, the carrots in this dish here was a bit hard and I prefer it to be softer, cooked longer.
The red wine paired with this dish was my least favorite – I am not a fan of the strong reds.
The fourth and last course of lunch was Upside-Down Steamed Orange Pudding with Caramelized Clotted Cream paired with Inniskillin, Ice Wine, Canada. Now, you may think that’s a lot of cream on top, but it was very necessary to make the dessert not be so overbearingly sweet! Eating all of the ingredients with no substitutions or deletions, it was good enough to make anyone with or without a sweet tooth to come asking for seconds! Even Chef Dundon, who doesn’t have a sweet tooth, could eat this dish ALL DAY LONG. On the other hand, the dessert wine was super sweet – too sweet for my taste! But don’t let my opinion cloud your choice to try this the next time you’re at Ragland Road!
All of the dishes served can be found in “Kevin Dundon’s Modern Irish Food” the book or a DVD of Chef Dundon cooking a few dishes himself step by step!
Not only did we get to try food from Chef Dundon’s book, but we were able to meet with him as well as Paul Nolan and John Cooke to hear about their lives, their new books, etc.
Chef Dundon shared an experience of when he was a wee lad. He would catch mackerel for his mother to cook for him very often back in Ireland. One day, he had an urge to cook mackerel himself to surprise his grandparents for breakfast! Little did he know, he didn’t cook the mackerel very thoroughly – he was ahead of his time and discovered sashimi! (Just kidding). Chef Dundon ended up serving cold tea and a cold meal, including the mackerel, to his grandparents who loves him and his cooking no matter what!
What’s more is that it was his grandmother and mother who inspired his passion for cooking!
To read more of Chef Dundon and more of Paul Nolan, John Cooke, and Ireland, make sure you pick up “I’d ate the Back Door Buttered, Ma!”
Here’s a sneak peak… This is Bill Hazlett – the first man at the bar. He is featured in the book and also honored us by his presence in the back room.
Throughout the Mighty St. Patrick’s Festival, Raglan Road and Downtown Disney will celebrate with a lineup of guest bands, Irish dancing, children’s activities, face painting and “wearin’ of the green.” Visit raglanroad.com for more information.
Owned and operated by Irish partners Paul Nolan, John Cooke and celebrity chef Kevin Dundon – famous for his five-star hotel and cookery school in Ireland – Raglan Road features traditional Irish dishes and new creations with a Celtic twist. The restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando. Guests can enjoy live Irish bands and performances by The Raglan Road Dancers nightly and during the Rollicking Raglan Sunday Brunch. Live music is also scheduled nightly on the pub patio. Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late; Sunday Brunch 11 a.m.-4 p.m. Raglan Road Irish Pub & Restaurant is located at Downtown Disney in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.
Katherine Nguyen is a student at the University of Central Florida majoring in Molecular Biology and Microbiology and minoring in Health Service Administration with a goal of going to dental school. She enjoys playing soccer and has been captain of an intramural team for 3 years now at UCF. Photography is her number one hobby in which she has dabbled in the field since 2008; she is very diverse in the field, but her favorite sub-fields include portraits on location, nature, food, and sports photography. In her free time, she also tutors any subject in high school and middle school as well as volunteers at Camp Boggy Creek in Eustis, FL. Link: https://www.facebook.com/KatherineNPhotograp
“Men and girls came and went like moths among the whisperings and the champagne and the stars.” — F. Scott Fitzgerald, Author of The Great Gatsby
Remember those magnificent parties Gatsby put on for Daisy in The Great Gatsby? On Saturday, March 8th 2014 Orlando Weekly hosted the largest cocktail party, The Great Orlando Mixer at The Cheyenne Saloon at Church Street Station. Hundreds of folks dressed in extravagant 1920s attire and partied to 1920 remixes of today’s pop hits.
If you’ve never been inside The Cheyenne Saloon, you’re missing out. The interior is reminiscent of a western saloon where the winner of a “showdown” drank to celebrate their victory. When you first walk in, you’ll notice the mirrors behind the side bars. They reflect the entire Saloon, showcasing the beauty in whole. As you move closer to center of the room, your eyes immediately float to the beautiful wood floors, paneling, and railings. If that isn’t reminiscent of a beautifully designed saloon, the stained-glass fixtures and windows bring out the real western appeal where folks would drink and smoke for hours.
Despite the photo of everyone dancing and socializing from the mass amount of alcohol consumed, hundreds of drinkers judged Orlando’s top bartenders by trying each of the bartender’s unique cocktails, ultimately crowning one bartender as the winner of The Great Orlando Mixer.
Christina Eglin of Prato in Winter Park served up some truly dynamic vodka and moonshine drinks. Her original recipe for everyone to create at home is the Melone Picante.
Melone Picante Recipe:
-1.25 ounces Nolet’s Gin
-1 lemon wedge, squeezed
-0.75 ounces Canton Ginger Liqueur
-1 ounce fresh watermelon juice (adding simple syrup to taste)
-3 dashes habanero bitters
Jerid Johnston from Luma dazzled the crowd with his snazzy mustache and beautiful cocktails. His original recipe for everyone to create at home is the The Firm.
The Firm Recipe:
– 2 ounces Gentleman Jack
-1 ounce Blood Orange San Pellegrino
– 0.75 ounces soda water
-0.5 ounces agave nectar
-3 dashes grapefruit bitters
Alejanddro Munoz from Kasa wowed the crowd with their cocktails – one even had apple pie on the rim. His original recipe for everyone to create at home is the the Cinnamon Suspension Martini.
Cinnamon Suspension Martini Recipe:
-1.5 onces vanilla vodka
-2 ounces lemonade (homemade sour mix)
-Couple of dashes of cinnamon powder
Michael Studley from DTA electrified the crowd with his refreshing cocktails – one had cucumber. His original recipe for everyone to create at home is the the Real Mccoy
The dancers put on a show, the music grew louder, and laughter filled the air.
Among the many food vendors, German Backhaus, a German bakery and deli (formerly Yalaha Bakery) in the Lake Ivanhoe District, served up mouthwatering breads, apple strudel, and a black forest dessert.
Photo by Orlando Weekly
At the end of the night, the many revelers at The Great Orlando Mixer voted for Rene Nguyen of Hanson’s Shoe Repair as the Winner. His original recipe for everyone to create at home is the the The English Channel
1) Chill serving glass with ice. Combine gin, vermouth and bitter with ice and stir for 30 seconds.
2) Discard ice from chilled coupe glass and rinse with three dashes of Cynar.
3) Strain cocktail into Cynar-rinsed glass.
4) Take an orange peel and express oils over the surface of the cocktail, rim the glass using the peel and garnish.
Thank you Jessica Young from Orlando Weekly for inviting Tasty Chomps to The Great Orlando Mixer!
More photos of The Great Orlando Mixer by Kim Buttons of www.kimbutton.com
Emeril’s Tchoup Chop (pronounced chop-chop) at Loews Royal Pacific Resort is the second eatery by Emeril Lagasse at Universal Orlando Resort. My first visit to Emeril’s Tchoup-chop was in 2008, on the first date with my then girlfriend (now wife).
I remembered how stunned I was by the beautiful decor and striking colors of at the restaurant. For one reason or other, we hadn’t had time to return to Tchoup-chop until now.
The upscale Asian-Polynesian eatery recently launched several updates including a new chef de cuisine, Ryan Vargas, and general manager, Andy Vaughn, updated lunch and dinner menus featuring dishes from a brand-new Japanese robata grill, a renovated sushi bar with expanded sushi offerings, a fresh cocktail menu, revamped interior decor, and happy hour specials.
Emeril’s Tchoup-chop Chef de cuisine Ryan Vargas
Chef de cuisine Ryan Vargas, a Hawaii native, joined Emeril’s Tchoup Chop after spending about 13 years leading the kitchens at some of the island’s top resorts, including the Four Seasons Resort in Hualalai and the Ritz Carlton in Kapalua Maui. Before moving to Orlando, Vargas also led the kitchen at the Four Seasons Resort in Palm Beach, Fla., where in 2011 he was voted as “Palm Beach County Best Chef” by the Palm Beach Post.
PAINKILLER The original Painkiller was created in the 1970’s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. This delicious no nonsense, non-blended variation of the Pina Colada is made with Pusser’s Navy rum, cream of coconut, pressed pineapple juice, fresh orange juice and nutmeg.
Growing up on the island of O’ahu in Hawaii, Vargas looked up to his father, who was the Master Chief Chef for the U.S. Navy, and inherited his love of great cuisine.
“He would take me to the mess hall, and I recall being excited and amazed with the sights, sounds and smells,” Vargas remembers. “I knew at the age of 5 that I wanted to follow in my dad’s footsteps.”
Shrimp chips dusted with Japanese seven spice (shichimi togarashi), peanut dipping sauce
Chef Vargas’ techniques and styles reflect the melting pot of island life, mixing different Asian cuisines with Pacific Island influences, bringing a style of cooking described as “fun and whimsical, classics-with-a-twist, and not complicated but refined.”
Classically trained, Vargas graduated from the Culinary Institute of America at Hyde Park, N.Y. in 1991 with an associate’s degree in Culinary Arts.
The highlight of the restaurant’s kitchen updates is the new robata grill, a traditional Japanese grill that sears meat, seafood and vegetables at up to 1,000° F, allowing dishes to maintain their natural juices and flavor.
Tchoup Chop is one of only two restaurants in Orlando to use the unique and rustic grilling method (the other being Dragonfly Modern Izayaka on Sand Lake Road), popular in Japan as a sort of tapas style small dish cuisine served accompanying beer and drinks.
Guests may order small plates from the robata menu, choosing from options such as Japanese Eggplant with a chili mint sauce, Pork Belly Tocino, savory wild mushrooms with ponzu, and my favorite, lemongrass-marinated Chicken Wing with spicy chili sauce.
Robata Grill at Tchoup-chop: choose from mushroom, cauliflower, shisito peppers, and more
The sushi menu here is also greatly expanded with new space at the Food Bar to watch sushi chefs working and a whole list of new rolls.
List of new sushi rolls at Tchoup – chop
A few new entrees have also been added, including the “KFC” Korean Fried Chicken and Hibachi Skirt Steak with Okinawan Purple Mashed Potatoes and Wild Mushroom Poke.
“KFC” KOREAN FRIED CHICKEN – KIM CHEE SPRING ONION SMASHED POTATOES, GARLICKY SPINACH
Chef Vargas also brought with him to Tchoup-Chop a new island dessert: Hawaiian Malasadas with lilikoi and haupia custards.
HAWAIIAN STYLE MALASADAS DONUTS with Coconut Haupia, Passion Fruit Curd, and Chocolate-Peanut Butter Fillings – fun dessert where food is “art” – mix and match your desired flavorsHawaiian Malasadas with lilikoi and haupia custardsEMERIL’S SIGNATURE BANANA CREAM PIE Graham Cracker Crust and Caramel Sauce
This year, the Epcot International Flower & Garden Festival (March 5 – May 18) sees the theme park transformed with new, whimsical topiary displays and a world showcase full of garden-grown treats, savory meats and spring-inspired flavors.
HGTV’s Vern Yip – one of many HGTV personalities on stage at the Epcot Flower and Garden festival this year
In 2014, the 11 food booths (one less than last year’s 12 booths) in the EPCOT World Showcase have been rebranded as “Outdoor Kitchens” with a brand new booth called Urban Farm Eats, inspired by the grow-your-own produce movement and featuring vegetables grown at Epcot’s very own Land Pavillion.
“Piggylicious” bacon cupcake
Epcot Executive Chef Jens Dahlmann is most excited about the new features at The Smokehouse: Barbecue and Brews “outdoor kitchen”, a truly American tradition of slow-cooked flavors near The American Adventure Pavilion, particularly the smoked turkey “ribs” and the “Piggylicious” bacon cupcake with maple frosting and pretzel crunch featuring Nueske’s® Applewood Smoked Bacon baked right into the cupcake.
Tasty Chomps’ Top 11 Must Try Eats at 2014 EPCOT International Flower and Garden Festival
1. Florida Fresh – near Germany – Shrimp and stone ground grits with andouille sausage, sweet corn, tomatoes and cilantro
2. Urban Farm Eats – Ghost Pepper-dusted Tilapia with Crisp Winter Melon Slaw and Mint Oil featuring The Original Sauce Man’s Kick It Up Rub
3. The Smokehouse: Barbecue and Brews – America – Smoked Turkey “Rib”
4. Buttercup Cottage – United Kingdom – Freshly baked potato and cheddar cheese biscuit with smoked salmon tartare
5. Lotus House – China – Beijing-style candied strawberries
6. Hanami – Frushi – Japan – Fresh pineapple, strawberries and melon, rolled with coconut rice, topped with raspberry sauce, sprinkled with toasted coconut and served with whipped cream on the side
7. Hanami – Hanami sushi – Japan – A flavorful combination of salmon, scallop and beef-topped rice balls served atop a shiso violet sauce
8. Buttercup Cottage – United Kingdom – Pork and apple sausage roll with house-made pickled piccalilli
9. The Smokehouse: Barbecue and Brews – America – Smoked beef brisket with collard greens and jalapeño corn bread
10. Pineapple Promenade – Dole Whips with Captain Morgan’s Parrot Bay Rum or Myer’s Dark Rum
11. For Dessert, Macaron à la fleur d’ Oranger – Orange blossom macaron with white chocolate ganache from FranceBONUS – Fleur de Lys – France – Confit de canard, pommes de terre Sarladaise – Pulled duck confit with garlic and parsley potatoes
Epcot Flower and Garden’s Beautiful New Topiary Displays
New this year is a whole series of new topiary displays including the detailed faces of many of the stunning topiary displays of Disney characters through out the park, particularly Snow White…
This was the Snow White and the Seven Dwarves display last year:
Snow White at the Epcot Flower and Garden Festival 2013
Compared to this year, her features are much more detailed:
Snow White at the Epcot Flower and Garden Festival 2014Snow White at the Epcot Flower and Garden Festival 2014Sleepy the DwarfMickey Mouse a la FantasiaThe Lion King’s Rafiki and Simba near the Africa areaCelebrating the upcoming 2014 World Cup at EpcotChip and Mrs. Potts in Epcot France PavilionThe Crocodile from Peter PanBambi, Thumper, and Flower near the Canada pavilionPhineas and FerbA Scandinavian Dwarf at NorwayPluto!Timon and Pumbaa display
Disney’s Frozen arrives at Epcot’s Norway Pavilion
Also, this year right on the heels of their new blockbuster hit “Frozen”, Epcot’s Norway Pavilion has underwent a few changes, most notably the addition of a Disney character Meet and Greet for Elsa and Anna at the pavilion with lines lasting up to 5 hours long. During our visit, the line was 3.5 hours long…quite the wait!
Epcot Norway pavilion updated with Disney’s Frozen artifacts and tie-insLong lines await at the Epcot Norway pavilion for the character meet and greet with Anna and Elsa of Disney’s FrozenOne of the costume displays for Scandinavian cultureOne of the costume displays for Scandinavian cultureThe entrance to the Character Meet and Greet with Anna and Elsa
Video at Epcot of meeting Elsa and Anna at the Epcot character Meet and Greet
More Favorite Scenes from the Epcot International Flower and Garden Festival 2014
Spring Pancake from China’s Lotus HouseFlorida Fresh beer!
Mulan at China PavilionLamb brewat roll with prunes and sesame at Taste of Marrakesh – MoroccoThe Smokehouse: Barbecue and BrewsThe Smokehouse: Barbecue and BrewsThe Smokehouse: Barbecue and BrewsLand-grown eggplant “scallop” with romesco sauce and spaghetti squash at the Urban Farm Eats kitchenYogurt parfaits
La Vie en Rose frozen slush – Vodka, Grey Goose Orange, St. Germain Liquor, and white and red cranberry juice
Japan Pavilion is my favoriteThese girls are so enthusiastic about their pearls at the Mitsukoshi storeInside the Mitsukoshi store at Japan PavilionHello Kitty from FloridaIt’s just not Japan without animeHanamiFirst time seeing chicken curry katsu in a hand roll…awesome! Temaki hand roll – Sliced Panko fried chicken, curry sauce, rice and pickled julienne carrots wrapped with Nori at HanamiLes Artisans Des Glaces – Ice Cream artisans at the France Pavilion!
Croque Glace – Brioche stuffed with ice cream and hot pressed!Touch of chocolate syrup before going in the pressCroque Glace at Les Artisans des Glace – must try their macaron ice cream sandwich next time!
Croque Glace at Les Artisans des Glace
Hanging out with Epcot Executive Chef Jens Dahlmann
Epcot International Flower & Garden Festival is going on now from March 5 – May 18, visit soon!
We recently dropped by Winter Park’s Cask & Larder – run by James Beard Award nominated Chef-Owners James and Julie Petrakis – for a Southern style Sunday brunch.
Joining us for brunch was our dear friend and my high school classmate, Jachima of the divine Tampa food blog Pie’s Palate. She had just finished the Disney Princess Half-Marathon that morning and was looking for something tasty to try in town.
I suggested visiting Cask and Larder for their highly acclaimed brunch – and it turned out to be a rather truly splendid meal, with some of the best dishes I’ve had all year. Do visit for brunch soon as the menu does change often.
We spoke to Cask and Larder’s Chef de Cuisine Rhys Gawlak about the dishes to inquire more insight into the deliciousness:
Smoked Sausage with Maple Bourbon Glaze – $6
Steak and “Huevos Rancheros” – chilaquiles, red beans, fried egg, cancha corn -$18
“For our Steak & Huevos Rancheros, the steak is a hanger cut, also referred to as a pillar steak, which we rub with a coffee rub. The coffee rub is of course the coffee along with orange, cinnamon, clove, garlic, and brown sugar. Next to the steak is the Rancheros part of the dish. Slow cooked red beans highlighted with herbs de provence act as a resting pool for the chilaquilles. For the chilaquilles we make a red chile sauce out of guaillo and pasilla peppers which is spread between layers of white tortilla and cotija cheese then baked. As if there were any more room on the plate for something, two fried eggs are nestled in there between the steak and chilaquilles. The final touch is a sweet and spicy brittle made from Peruvian cancha corn.” – Cask & Larder Chef de Cuisine Rhys Gawlak
Chicken and Waffles – Nashville hot chicken, cornbread waffle, cheddar, sweet relish, chive crème fraiche, smoked honey – $14
“For the Nashville Chicken and Waffles, we took Bell & Evans chicken thighs that we brine, smoke, dredge, fry, and finally toss with a smoky spicy “Nashville Hot Chicken” rub. The rub was developed as an homage to the original “Hot Chicken” from Nashville, TN. If you have not youtubed “Prince’s Hot Chicken“, you should…it’s the real O.G. The waffles are a cornbread recipe that has been tweaked to cook in a waffle iron. There is white cheddar in the waffles as well as garnishing on the plate. On the bottom of the plate is a dill creme fraiche which is to cool you down from the spice. Also to cut the spice a bit and round out the dish, we finish it with a sweet and sour combination of house smoked honey and dill pickle relish.” – Cask & Larder Chef de Cuisine Rhys Gawlak
Cask and Larder, truly the finest brunch in Orlando, done with a distinctly new Southern flair.
The Food Network South Beach Wine & Food Festival presented by FOOD & WINE is a national, star-studded, four-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the Festival benefits FIU’s Chaplin School of Hospitality & Tourism Management and the Southern Wine & Spirits Beverage Management Center.
To date, the Festival has raised more than $18 million for the School.
Going into its 13th year, the Food Network South Beach Wine & Food Festival presented by FOOD & WINE began as a one-day festival known as the Florida Extravaganza held at FIU’s Biscayne Bay Campus.
Fun and Fit as a Family with Timon Balloo of SUSHISAMBA and Bocce Bar
In 2002, Lee Brian Schrager, then director of Special Events and Media Relations at Southern Wine & Spirits of America, took the reigns of the one-day festival and brought his vision for the festival to life by relocating it to South Beach. The renamed South Beach Wine & Food Festival® attracted close to 7,000 guests to a series of dinners, seminars, a Grand Tasting Village and live Auction in its first year.
During the planning of the 2007 Festival, Food Network entered into a partnership with the South Beach Wine & Food Festival to become its title sponsor. The resulting Food Network South Beach Wine & Food Festival presented by FOOD & WINE combined the international appeal of top-quality libations from around the world, the national appeal of Food Network and its celebrity chefs and hosts, and the appeal of Latin and Caribbean-inspired regional cuisine.
Grand Tasting Tent 3
In 2013 the Festival broke three of its own records, with attendance growing to over 65,000, bringing in more than $5.1 million in ticket sales and exceeding $4.1 million in sponsorship sales. An integrated marketing and public relations program garnered over three billion media impressions and proceeds totaled $2.1 million for FIU.
Looking forward, FIU’s Chaplin School of Hospitality & Tourism Management is set to open the brand new-state-of-the art Teaching Restaurant Management Lab in 2013 as a result of the funds raised from the Festival.
Keep up to date all year long by signing up for Juicy Tidbits at www.sobefest.com or becoming a fan at www.Facebook.com/SOBEWFF and following Festival Founder and Director Lee Brian Schrager at www.twitter.com/Lee_Schrager.
Grand Tasting Tent 4
Photos and Words by: Alexis Knapp, C. Major, Alea Zubkin
The following is Rockaway PR’s Recap of South Beach Wine & Food Festival through the events we participated in.
BEST OF THE BEST
• Friday night, Bulla Gastrobar’s, Luis Quant, prepared the restaurant’s signature Gazpacho Andalucia, amongst some of Miami’s top chefs at Wine Spectator’s Best of the Best at the famed Fontainebleau Hotel. To complement his dish, a special surprise awaited each guest – sliced Cinco Jotas pata negra.
Bulla Best of Best
Bulla Best of Best Martha Stewart
BURGER BASH
• Also on Friday night, Chef John Rivers of 4 Rivers Smokehouse and The COOP showcased his Brisket Burger, at the Amstel Light Burger Bash presented by Pat LaFrieda Meats, whose host, Rachael Ray, Tweeted that the burger “tastes like butta.”
Burger Bash John Rivers 1Burger Bash John Rivers 2Burger Bash John Rivers 2
KITCHEN HEAT
• On Saturday, Dena Marino of MC Kitchen teamed up with Miami Heat’s Shane Battier in an official cook-off against the Miami Heat’s Chris Bosh and his personal chef, Terrence Williams. Both teams impressed guest judge, FOX’s Louis Aguirre, leaving it a tie for best dish.
Dena Marino Kitchen Heat Shane BattierzDena Marino Kitchen Heat Shane Battier 2Dena Marino Kitchen Heat Chris BoshDena Marino Kitchen Heat Chris Bosh Shane Battier
BIG GAY ICE CREAM SOCIAL
• Saturday also brought ice cream and sweet treats at Big Gay Ice Cream Social Big Gay Ice Cream Social hosted by Chef Art Smith and Big Gay Ice Cream Truck, benefiting marriage equality efforts in Florida. Michelle Berstein’s restaurants, Michy’s and Crumb on Parchment, served about sweet delights with a bright, floral display.
Big Gay Ice Cream Social 3Big Gay Ice Cream Social 4 – Michelle Bernstein
THRILLIST’s BBQ & The Blues & THE BLUES
• The annual Thrillist’s BBQ & the Blues hosted by Bobby Deen brought ribs galore to the Eden Roc hotel on Saturday night.
o SUSHISAMBA Coral Gables’, David Sears took to the sea, serving a Bincho Tan Robata Grilled Octopus with smoked guajillo and aji panca sauce.
o SUGARCANE raw bar grill’s, Timon Balloo prepared a Smoked & Grilled Beef Short Ribs over creamy polenta and whipped goat cheese, which received the stamp of approval from Paul Deen.
SAMBA Plate Thrillist 3SUGARCANE Thrillist with Paula DeenSUGARCANE Thrillist 8 with Paula DeenSUGARCANE Thrillist 2
SAMBA Thrillist 1
SAMBA Team
SWINE & WINE
• Pork lovers rejoiced at Goya Foods’ Swine & Wine at The Biltmore Hotel on Sunday evening.
o Timon Balloo from Bocce Bar prepared his pork Italian style, serving a Pancetta Spiced Pork with local vegetable giardiniera.
o Event host and Miami’s sweetheart, Michelle Bernstein, delighted guests with Pork Shoulder served over Brussels sprout salad and confit grapes.
o Cindy Hutson from Ortanique On The Mile added a Caribbean twist to her dish and served a Pimento and Alderwood-Smoked Jerked Pork with mofongo roulade, arugula and pickled watermelon rind in a ginger rum glaze
• For the second year in a row, Best of The Munchies: People’s Choice Food Awards presented by PepsiCo hosted by Andrew Zimmern, closed out the weekend with a variety of bites from across America.
o Italio offered a trio sampling plate, of Bruschetta, Spaghetti with Gremolata Sauce and Cannoli Chips
o Cacao Arts dished luxury handmade chocolates, made with 100 percent Venezuelan cacao and all-natural ingredients, including Chili Caramel, Dulce de Leche and Tupelo Honey and Cardamom
o Villa Azur’s Chef Erwin Mallet served Dorado and Shrimp Tartare, with lime confit and honey dressing
Grand Tasting Jose Andres DemoMunchies 10Munchies 16- Villa AzurAndrew ZimmernCacao Art Best of the Munchies
Written by Veronica Brezina
Reported by Courtney Smith
Photos by Courtney Smith
The 2014 James Beard Foundation announced at East End Market on Feb. 19, its list of Restaurant and Chef Award Semifinalists. The James Beard Foundation Awards are the culinary industry’s most prestigious recognition program. It was hosted by Visit Orlando and the event marked the first time the semifinalists were announced at a live event.
Chef Norman Van Aken – James Beard Award winner and Who’s Who recipient
According to the press release, “Selected from a list of over 38,000 online entries, the prestigious group of semifinalists in 20 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations in 10 different regions across the U.S., to the nation’s top wine and spirits professionals, best new restaurants and rising star chefs.”
“All J.B.F. Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.”
George-Aguel-president-and-CEO-of-Visit-Orlando
George Aguel, president and CEO of Visit Orlando, spoke about the awards and past winners in Central Florida.
“Last year, James Beard named six Orlando chefs and 70 finalists in the best chefs South category,” Aguel said.
He listed several finalists from last year such as Chefs Kathleen Blake of The Rusty Spoon in Orlando, Scott Hunnel of Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Brandon McGlamery of Luma on Park in Winter Park, James and Julie Petrakis of the The Ravenous Pig in Winter Park and Hari Pulapaka of Cress in DeLand.
“We’re fortunate to have such a dedicated and passionate community of chefs…I want to thank you dedicated chefs for helping Orlando gain national recognition,” Aguel said.
Susan Ungaro, president of James Beard Foundation
Susan Ungaro, president of the James Beard Foundation, and Norman Van Aken, James Beard Award winner and Who’s Who recipient, also spoke during the conference.
The semifinalist’s awards for the best chef in the South once again, included Winter Park’s own restaurant The Ravenous Pig awarded to Chef James and Chef Julie Petrakis along with others representing Florida.
The semifinalists for the best chef in the South category listed by chef, restaurant and location are the following: Greg Baker, The Refinery, Tampa, Fla; Vishwesh Bhatt, Snackbar, Oxford, Miss.; Justin Devillier, La Petite Grocery, New Orleans; Derek Emerson, Walker’s Drive-In, Jackson, Miss.; José Enrique, San Juan, Puerto Rico; Justin Girouard, The French Press, Lafayette, La.; Chad Johnson, SideBern’s, Tampa, Fla.; Matthew McClure, The Hive, Bentonville, Ark.; Rob McDaniel, SpringHouse, Alexander City, Ala.; Jose Mendin, Pubbelly, Miami Beach, Fla.; James and Julie Petrakis, The Ravenous Pig, Winter Park, Fla.; Steve Phelps, Indigenous, Sarasota, Fla; Ryan Prewitt, Pêche Seafood Grill, New Orleans; Hari Pulapaka, Cress, DeLand, Fla.; Horacio Rivadero, The District Miami; Henry Salgado, Spanish River Grill, New Smyrna Beach, Fla; Alon Shaya, Domenica, New Orleans; Michael Stoltzfus, Coquette, New Orleans; Isaac Toups, Toups’ Meatery, New Orleans; Sue Zemanick, Gautreau’s, New Orleans.
For other categories such as outstanding restaurant, Tampa’s notorious Bern’s Steak House was named and for the outstanding wine, spirits or beer professional, Joey Redner of Cigar City Brewing in Tampa made the list.
The semifinalists for the best new restaurant category listed by name and location are the following: The 404 Kitchen, Nashville; Aragona, Seattle; Ardent, Milwaukee; Asta, Boston; Bar Sajor, Seattle; Betony, N.Y.C.; Brindille, Chicago; Carbone, N.Y.C.; Casa Rubia, Dallas; The Cavalier, San Francisco; Chi Spacca, Los Angeles; Connie and Ted’s, West Hollywood, Calif.; Coqueta, San Francisco; The Elm, Brooklyn, N.Y.; Estela, N.Y.C; Fish & Game, Hudson, N.Y.; Izanami at Ten Thousand Waves, Santa Fe, N.M.; Laurel, Philadelphia; MilkWood, Louisville, Ky.; MW, Honolulu; Nico Osteria, Chicago; Pêche, New Orleans; Pinewood Social, Nashville; Ribelle, Brookline, Mass.; Rose’s Luxury, Washington, D.C.; Serpico, Philadelphia; Tosca Café, San Francisco; Trois Café, Los Angeles; Uncle Boons, N.Y.C; Virtù, Scottsdale, Ariz.
This year’s full list of semifinalist can be found online at jamesbeard.org/awards.
The theme for the 2014 awards was also announced at the conference: “Sounds of the City,” exploring the relationship between the ways which the culinary community is inspired by music and the artists who create it.
“On March 18, the foundation will announce the final nominees for all award categories during a press brunch hosted by One Off Hospitality Group at The Publican in Chicago. The nominations will also be live via the foundation’s Twitter feed (twitter.com/beardfoundation),” according to the press release.
During the press conference at East End Market, vendors offered food and refreshments to the media. Skyebird Juice bar and Experimental Kitchen served up their Tropical Kale juice that has kale, pineapple, cucumber and ginger. They also had their Complete Protein drink containing hemp spirulia, flax, chia, vanilla bean, banana, sunflower milk and maple. The Olde Hearth Company had the sweets-chocolate and plain croissants and Danishes. Houndstooth Sauce Company brought brisket biscuits with pimento cheese and white BBQ sauce to the table. Later, the brunch offered smoked Salmon and caper aioli, chicken salad on cheddar biscuits, vegetarian strata, cranberry and orange scones, and brunch styled beets.
Smoked Salmon with caper aioli.Brunch styled beetsChocolate and plain croissants from Olde Hearth Bread Company.Danishes ranging from cherry to apple were also from the Olde Hearth Bread Company.La Femme du Fromage- Feta a fig bruschetta Feta chese made with with goat and sheep’s milk on fig and anise breadBasque Kitchen offers slices of tortilla espanolaBrisket biscuits with pimento cheese and white BBQ sauce provided by Houndstooth Sauce Company and Impeccable Palate.Mini quiches from Fatto in Casa, filled with carmalized onions and thyme.Skyebird Juicebar- Tropical kale (left) has kale, pineapple, cucumber and ginger. The Complete Protein drink (right) contains hemp spirulia, flax, chia, vanilla bean, banana, sunflower milk and maple
About the Author – Veronica Brezina Hello foodies! My name is Veronica Brezina, a journalism student at the University of Central Florida. Currently, I write for the Central Florida Future, UCF’s student-run newspaper, where I’m a contributor and a food blogger for the blog called Orlando’s Tastebuds. I also write for hypeorlando in my blog, Crave Central, and a contributor for Financial Ops magazine. In the past, I was a visual team member and writer for UCF’s magazine Centric in fall 2013.
I grew up in Tampa and spent a lot of time traveling to places in and out of the U.S. to experience different cultures, from eating Guatemalan cuisines in my grandmother’s kitchen to American dishes in my parent’s home. I know from first-hand experience, food is a huge part of everyone’s culture. Here in Central Florida, it’s a huge melting pot that gives me a hunger for writing and an appetite for adventure.
Have a secret recipe or food business you want to bring to market? Join East End Market for this 3-part startup series for foodpreneurs! From licensing to branding, we cover everything to kick-start your culinary concept. The series culminates with a FEEDback Fair where course participants set up tables at East End to receive comments on their concept from the Market’s many patrons.
This first class of the series, Foodpreneur 101, Saturday, March 15, 2014, will cover all of the rules behind food regulations, liability, insurance, permitting and food prep.
Foodpreneur 102, will teach you how to tell your story, brand your business, build the buzz, and nail your elevator speech.
These two events will culminate in the FEEDback Fair to help course participants receive commentary on their products and concepts.
Don’t miss this wonderful authors’ panel and cookbook signing by some of Florida’s top culinary talent!
John Rivers, 4 Rivers Smokehouse and The COOP
Brandon McGlamery, Prato and Luma on Park
Hollis Wilder, three time winner of “Cupcake Wars” and owner of Sweet by Holly
Norman Van Aken, executive chef of Norman’s at the Ritz –Carlton Orlando
Richard Gonzmart, co-owner of The Columbia Restaurants
The event will be moderated by novelist Bob Morris of Story Farm.
When: Thursday, March 6, 6 to 9 p.m. at The Alfond Inn and the Winter Park Public Library Where: Author Panel at The Alfond Inn, food trucks next door at the Winter Park Public Library
General admission tickets, which are $25 each, include:
Included With a General Admission Ticket
General admission to the author panel at The Alfond Inn
A signature bourbon cocktail (recipe served by John Rivers at the James Beard House in NYC) or a glass of Rioja wine
Gourmet snacks by Luma and Sweet by Holly
A food truck party next door at the Library
Purchase your tickets here: Books and Cooks for Winter Park Public Library
WIN 2 GENERAL ADMISSION TICKETS HERE!
Enter by Tuesday, March 4, 2014 at 2:00pm
Complete all 3 to enter!
1. Subscribe to the Tasty Chomps Weekly newsletter: TastyChomps.com e-newsletter! (Skip this step if you are already subscribed)
Answer in the comments below these questions:
2. If you could ask any of the panelists any question, what would you ask them and who would you ask it to?
3. What is your favorite book of all time?
The Winner will be chosen randomly from all qualifying entrants on Tuesday afternoon! Good luck!
It’s rare these days to experience something that truly fills you with wonder and awe, but magician Kostya Kimlat’s entertaining magic act at Christner’s does just that.
Once a month on Saturday evenings at the legendary Christner’s Prime Steak & Lobster (formerly Del Frisco’s), Mr. Kostya Kimlat and his friends perform during a four-course dinner magic show in a private parlor environment.
The Ukraine-born magician, based in Orlando, performs and teaches magic around the world and has been named the Orlando Magic’s “Official Magician.”
Kostya Kimlat, the Magical Entertainer
Christner’s is, of course, one of Orlando’s oldest and most esteemed steakhouses, built over the years with a dedication to fine dining and great service by the Christner family. Steaks here are prime-aged, corn-fed and are cut fresh to order.
Kostya Kimlat and his team of Orlando magicians blew me away by their artistry and skill during a recent 90-minute magic show presented between dinner courses. The final act, literally a spine tingling experience, left me speechless … you just have to see it to understand what I mean.
The event takes place in a private parlor room towards the back of the restaurant, beginning with a plate of bread, house salad, and jumbo shrimp appetizer. Dinner entrees include a choice of 6oz Filet, 12oz Strip or 12oz Salmon with fresh grilled asparagus & chateau potatoes – some of the creamy, buttery, mashed potatoes in Orlando – followed by dessert and coffee or tea, with entertaining, and awe-inspiring magic performances between each course.
The dinner shows at Christner’s are usually once a month, the last Saturday of the month, $118.00 (Tax and tip included) per person, starting promptly at 7:00pm and lasting till about 9:30pm. For schedule and tickets, please visit MagicShowOrlando.com
Hello foodies! My name is Veronica Brezina, a journalism student at the University of Central Florida. Currently, I write for the Central Florida Future, UCF’s student-run newspaper, where I’m a contributor and a food blogger for the blog called Orlando’s Tastebuds. I also write for hypeorlando in my blog, Crave Central, and a contributor for Financial Ops magazine. In the past, I was a visual team member and writer for UCF’s magazine Centric in fall 2013.
