Luma on Park unveils new Lunch for Friday – Sunday 11:30am-3:00pm

Ricky Ly

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Dec 8, 2012

Luma on Park unveils new Lunch for Friday – Sunday 11:30am-3:00pm

Luma on Park recently announced that they will now be offering lunch on
Fridays, Saturdays, & Sundays
from 11:30 am-3:00 pm
starting December 8th, 2012

The restaurant, located on Winter Park’s Park Avenue, is bringing back lunch for the first time in over 5 years. There has been a lot of buzz lately about its sister restaurant Prato, located further north on Park Avenue, and I believe it’s definitely time for Luma to get some renewed loving.

Executive Chef, Brandon McGlamery, and the rest of Luma on Park‘s culinary team have created a new menu that focuses on seasonal ingredients, sustainable seafood, and responsibly farmed meats. They will feature some familiar offerings, such as our oven roasted pizzas and housemade pastas, while introducing newer creations including beautiful, local lettuce salads, Carolina Style BBQ Ribs and Grilled Organic Salmon with farmer’s market vegetables.

My friend Mike and I decided to venture out to Winter Park on Friday for lunch and scope out the new menu. The prices ranged from $8 to $21 on the high end.

The visit was pleasant and the lunch menu was found to be delicious. This is not surprising as Luma holds a very high standard in terms of quality ingredients used in their dishes as well as the degree of skill and care that their chefs take in their dinner menus.

The first dish that we had was the Grilled Pine Island Shrimp, served with a citrus nuoc mam based dipping sauce with a carrot and cilantro salad. The large, head on shrimp was slightly grilled, not burnt, and succulent. It was a refreshing and light course to start, bringing back to me memories of summertime in Vietnam or Key West.

Grilled Pine Island Shrimp with carrot and cilantro salad

The acorn squash, herb ricotta, and sage pizza – full of fall flavors. This pizza is a flatbread pizza and was also very enjoyable yet not too heavy.

The spicy grouper sandwich is grilled and served with lettuce, tomatoes, potato chips and a sesame bun with a garlic remoulade sauce. Always the avid fisherman, you can tell Chef McGlamery takes care in the sourcing of his seafood and the quality of the fish with each bite.

Spinach and Burratta Mozzarella Ravioli with grilled artichoke and black olives – Handcrafted ravioli with spinach folded into the dough, absolutely transcendent. This gorgeous pasta dish tastes as delicious as it looks, with the flavors of black olives, mozzarella, spinach, ravioli, all coming together as one harmonious dish. One of my favorite dishes in Orlando at this time.

Overall, I think lunch at Luma on Park will be quite a hit. I know I am already looking forward to dinner there the next time I am out.

The Fifth V – Orlando

Ricky Ly

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Dec 4, 2012

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The Fifth opened this past May of 2012 – in the heart of Downtown Orlando on Orange Avenue – by the proprietors of The V Group – Vintage Lounge, Vixen Bar and NV Art Bar. “The Fifth” is located at 112 S. Orange Avenue adjacent to Vintage Lounge. I was recently invited to a media preview of their items and have to say I was thoroughly impressed.

Right when you walk through the door, you could feel practically transported to a city like Miami or downtown Manhattan: sleek, modern designs, glowing dynamic lights, and beautiful white rock encapsulate the restaurant. The setting is upscale yet relaxed. The staff are all unpretentious and warm to guests. At the front is a retail space with liquor and various goodies stocked for customers on the go. The real star of the place, however, is the food.

Led by Chef Dean Holland from Le Cordon Bleu, The Fifth features a menu of familiar, yet creative favorites from gourmet burgers to mac and cheese and I can see the items being popular for the busy Downtown professional’s lunch hour, dinner date or late-night food craving.

During my lunch visit, I tried some of their V potato chips as well as the signature V Chopped Steak burger. The V potato chips were dusted with white truffle and sea salt, crispy and delightful and altogether prepared very well. I noshed on them all throughout lunch. The V Chopped Steak burger was also expertly prepared with very high quality grade beef, cooked perfectly to my desired medium, and topped with caramelized onions, tomato, arugula, and an alioli sauce. The burger probably ranks up among the best I’ve had in Orlando. The prices are a bit higher here than others, but the ingredients and flavors warrant the premium.

The V Potato Chips with sea salt

The V Chopped Steak Burger with caramelized onions, tomato, arugula, ale-oli sauce

Mini chicken sliders drizzled with a Maple Bacon Aioli

At the front is a retail space with liquor and various goodies stocked for customers on the go.

McCoy’s at Orlando International Airport

Local

Ricky Ly

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Nov 30, 2012

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McCoy’s at Orlando International Airport

McCoy’s Bar & Grill at Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Boulevard, Orlando, FL 32827
Located inside the main terminal of Orlando International Airport (MCO)
on the lobby level of Hyatt Regency Hotel
Phone: (407) 825-1234
Flexible hours: M-Su 11a.m. to 1 a.m.

The airport code for the Orlando International Airport – rather than OIA as you would think – is represented by the letters MCO. The code stands for the airport’s former name, McCoy Air Force Base, named for the late Colonel Michael Norman Wright McCoy.

McCoy’s Bar & Grill restaurant located at Hyatt Regency Orlando International Airport (and also named for the late Colonel) was recently redesigned with a hip, ultra-modern look with natural bamboo flooring and day lighting, dark wood finishes and a soft earth tone color palette. I was invited recently for a media event to check out the new digs as well as the surprisingly pleasant “local” menu on board.

The interior renovation was handled by CCS Architecture, a firm that has gained international acclaim for its restaurant projects. Other features include open kitchen concept; high-definition, flat panel televisions; private dining areas; two high-top communal tables fitted with outlets for guests to recharge their communication devices; complimentary Wi-Fi; and a well-stocked bar featuring an extensive selection of wines by the glass that complement the menu, draft and bottled beers, and signature, popular and non-alcoholic beverage options.

An expanded, free-standing sushi bar features custom-made selections prepared by a classically-trained Japanese sushi chef led by Chef Hiro Masaki. Menu features Nigiri and Maki Sushi, Traditional Rolls, a selection of appetizers and entrees including a seasonal pre fix Bento box. Much of the fresh fish served at McCoy’s and used in the sushi bar arrives at the restaurant straight off the runway after being flown in from other locations.

When people think of food at the airport, they hardly remember that McCoy’s and its sister restaurant Hemisphere both located in the Hyatt Regency at the Orlando International Airport, can be an elevated culinary experience while you await the next flight.

The updated menu blends Hyatt’s Food. Thoughtfully Sourced. Carefully Served. global food initiative with the unique needs of airport visitors. The new menu raises the bar for traveling diners while providing sustainable and responsible food and beverage choices and does so with true vigor, enough to make any “locavore” salivate for a dish.

Locally-sourced foods include:

Blueberries and Cornish hens from Ocoee, Fla. including Lake Meadow Naturals
Little gem romaine lettuce from Apopka, Fla.
Pork from Avon Park, Fla. from Palmetto Creek Farm
Sunray venus clams from Pine Island, Fla.
Wild royal red shrimp from Canaveral, Fla.

Ultra-fresh sweet and savory sorbets, sauces and mousses are made with seasonal ingredients using the revolutionary Pacojet™ culinary appliance. Examples include apple cider sorbet, pomegranate sorbet and cream cheese ice cream.

Some dish highlights here at McCoy’s include:

MCO Traveler’s Trio small plates are 3 for 17.95 | 1 for 7.00.

Selections include:

Spring Rolls house made, Vietnamese style with palmetto creek farm pork & nuoc mam sauce
Calamari fresh from Point Judith RI, lightly breaded & fried, served with ponzu aioli
Pork Carnitas Taco palmetto creek farm pork braised with sour orange, shredded lettuce, pico, crema, white corn tortilla
Baked Baby Brie, pecans, dried cranberries, lake meadow honey, served with multi-grain chips
Healthy options include selections from Hyatt’s StayFit Cuisine program, gluten free and vegetarian items, and a “For Kids By Kids” children’s menu created in collaboration with Alice Waters and the Partnership for a Healthier America.

Crawfish Chowder – A McCoy’s specialty for 20 years
Shrimp Mojito Salad with mixed local lettuce, Canaveral royal red shrimp, fresh orange sections, mango, spiced pecans, Mojito vinaigrette
Grilled Citrus Chicken Panini with sourdough bread, local produced Oaxaca cheese, shaved chicken breast, mango aioli, avocado, French fries
OIA Mac N Cheese with Oaxaca, smoked cheddar and Monterey jack cheeses, roasted Poblano peppers, cornbread crust, mixed local green salad
Grilled Steak salad with natural flat iron steak, red onion jam, crouton, Florida grown Bordeaux spinach, roasted red peppers, smoked bacon, bleu cheese & honey balsamic vinaigrette
Lake Meadow Naturals Whole Cornish Hen grilled with sage & garlic marinade, roasted butternut squash, apple and fennel slaw, natural jus

McCoy’s – Team Profiles

Chef David Didzunas is a graduate of The Culinary Institute of America in Hyde Park, New York. He started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta, and was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport. Didzunas stays in touch with the latest trends in food and wine by traveling to Spain, Itlay and various parts of the United States.

Housemade ice creams at McCoy’s made using the revolutionary Pacojet™ culinary appliance

Local Winter Park Dairy Cheeses

Ocean Prime presents Stone Crab Claws for a limited time

Ricky Ly

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Nov 23, 2012

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Ocean Prime presents Stone Crab Claws for a limited time

Ocean Prime now offers claws that inspire awe! Beginning today, guests at Ocean Prime can savor impeccably fresh and simply prepared stone crab claws at the peak of their season.

For a limited time only, the stone crab will be served in a traditional style chilled over ice with a mustard dipping sauce for $30/half pound and $56/full pound.

Ocean Prime is a steakhouse and seafood restaurant concept owned by Cameron Mitchell Restaurants that currently consists of nine restaurants in eight states.

Ocean Prime
7339 West Sand Lake Road Orlando, FL 32819
(407) 781-4880
http://www.oceanprimeorlando.com/

From Ocean Prime:

Ocean Prime invites Orlando residents to celebrate the season of giving and receiving! With every $100 gift card purchase, guests will receive an additional $25 bonus reward card for themselves. Guests can choose from the freshest seafood and finest cuts of steak at the modern American supper club. Combined with the restaurant’s Wine Spectator-honored wine list, handcrafted cocktails prepared by expertly trained bar chefs and genuine, red carpet hospitality, Ocean Prime creates a truly memorable holiday dining experience.

Remember Ocean Prime for holiday bookings, as well! Ocean Prime Orlando features three stunning private dining rooms which accommodate guests of 12, 18 and 32 Guests. The latter two rooms may be combined to seat up to 50 Guests. For more information about purchasing gift cards, please call 407.781.4880 or visit www.ocean-prime.com/giftcards. For more information about private dining opportunities, please contact Jo Truett at 407.781.4880.

Second Harvest Food Bank of Central Florida’s new Executive Chef Dawn Viola

Interviews

Ricky Ly

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Nov 19, 2012

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Second Harvest Food Bank of Central Florida’s new Executive Chef Dawn Viola

Dawn Viola was recently named the new Executive Chef and Kitchen Director of Second Harvest Food Bank of Central Florida, overseeing their 2000 sq. ft. production and teaching kitchens. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her focus to food when she discovered she had multiple food allergies. We had the opportunity to talk to Dawn recently about her new role, the food bank’s new initiatives, as well as some tips on eating healthy.

Tasty Chomps: As Executive Chef and Kitchen Director, what are some of your goals and objectives for Second Harvest Food Bank in this capacity?

Dawn Viola:

The main purpose of the Second Harvest Community Kitchen, and overall mission of Second Harvest, is to simply feed more people in Central Florida, but part of our approach to meeting that goal is unique for our area.

We are opening a brand new distribution facility in January 2013, and within that facility, we will be operating a 2000 square foot commercial kitchen, producing from-scratch, high-quality, nutritious meals that help feed Central Florida’s families and individuals in need. How those meals are produced, however, is something very special. The Community Kitchen is launching a culinary training program for disadvantaged adults, empowering these individuals through on-the-job culinary and life skills training. Students enrolled in our program will prepare the meals going out to our community while under the supervision and mentorship of our Chef Trainer.

Second Harvest Community Kitchen students will be recruited from our partner agencies, the foster care system and nonprofit organizations that help people who are seeking a brighter future. Students will receive foodservice training that includes hands-on cooking and kitchen experiences, complimentary to the curriculum of accredited culinary institutions should any student wish to continue on to culinary school. They will also spend part of their day in the classroom learning life skills and employment assistance. ServSafe food handler and manager courses will be provided, as well as opportunities to intern in the kitchens of local businesses.

In addition, we’ll be offering community cooking and nutrition classes, open to the general public, so students can practice public speaking and presentation skills. We will also offer on-site catering services in our Community Room so that students will be exposed to banquet catering.

TC: Many people experience sticker shock when looking at the costs for eating healthy, what are some tips and advice you have for families who are looking to eat healthy and affordably?

DV: Eating healthy on a budget is easy if you eliminate 99% of processed/convenience foods from your diet and cook most meals at home, from scratch. Instead of buying a box of cookies, crackers or toaster pastries at $4.95, use that money to purchase two bags of apples or other fresh produce; or stock up on whole grain rice, dried or canned beans, or even quinoa. Making sweet treats at home from scratch can be done for a fraction of the cost as well, and are much healthier (in moderation) without the shelf-stable additives and conditioners (which are all of the ingredients you can’t pronounce on the label).

TC: How can local Central Floridians help the Second Harvest Food Bank?

DV: We have an incredible volunteer program and encourage everyone to come out and visit us any time during the year as individuals, groups, and company-wide volunteer days. We always welcome donations of healthy foods, both fresh and non-perishable, as well as non-food essentials such as shampoo, diapers and toothpaste. Financial donations are always needed. An investment of $1 donated to Second Harvest Food Bank can provide up to $9 in food value to people who are struggling.

Once the Community Kitchen is open and in full operation, we’ll be looking to partner with local chefs for our Chef’s Table dinners, which will begin April 25th and continue the last Thursday of every month. Chef’s Table will offer our students an opportunity to work with a variety of local chefs in our kitchen, preparing a multi-course plated dinner for community guests. Revenue from Chef’s Table ticket sales will support the growth of our Community Kitchen program. We’ll also be looking for guest chef speakers to share their unique culinary points of view with our students through lectures and demos during their class time.

TC: What is your favorite meal to cook?

DV: I have so many favorites, so I think it really comes down to more of a method than a particular recipe. Supporting our local farmers and local food artisans is very important to me as well — I always buy local whenever I can. So whether a chicken pot pie using local butter in the pastry crust with local chicken and vegetables, or locally-caught snapper, fresh food, simply prepared to bring out the best it can be, is my most favorite meal to cook.

You can find more information and follow Dawn’s blog at DawnViola.com

Follow Second Harvest Food Bank on Twitter, Facebook and Second Harvest Food Bank of Central Florida

Perrotti’s NY Deli – Winter Garden

Ricky Ly

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Nov 19, 2012

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Located at the intersection of Winter Garden Vineland Road and Lake Butler Blvd in Winter Garden, Perrotti’s NY Deli is a family run, local deli that serves up some of the best sandwiches in town.

Their deli stocks Thumann’s deli meats and cheeses as well as Just Bagels, true “water bagels” from the Bronx. The small deli shop is decked in Pittsburgh Steelers memorabilia, due to the owner’s love for the football team, but the family has roots from New York.

The Perrotti menu

On a recent visit to Perotti’s, I ordered the signature Perrotti-Petro sandwich. This epic sandwich is made with layers of corned beef, pastrami, provolone, coleslaw, potato chips, tomatoes, and topped with spicy mustard on rye bread. The combination is fantastic.

The New Yorker sandwich, a corned beef, pastrami, swiss cheese on rye with Dusseldorf mustard, and the Pastramageddon, hot pastrami, pepper jack cheese, hot peppers, jalapenos, 1000 island dressing, and creamy horseradish on rye bread are also great, mouth watering, sandwich choices here.

The Perrotti-Petro sandwich, filled with corned beef, pastrami, provolone, coleslaw, potato chips, and tomato…yum

The Pastramageddon sandwich made with hot pastrami, pepper jack cheese, hot peppers, jalapenos, 1000 island dressing, and creamy horseradish on rye bread

Gringos Locos – Tacos downtown Orlando

Tex-Mex

Ricky Ly

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Nov 18, 2012

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Open late till 3am and later, Gringos Locos is perfect for grabbing some Tex-Mex grub after hitting up the bars downtown.

The place is a bit of a dive, dark and with relative few seats. No matter, as most hungry patrons probably are going in just for a quick bite to satisfy their late night munchies.

They serve up some creative if inappropriately named dishes, mostly burritos, tacos, chips and queso and salsa, enchiladas. I went for the Double D’s, a “double decker” taco made with a queso spread on a soft tortilla wrapped around a crunchy hard shell and then filled with cheese, lettuce, tomato, sour cream, and some pork meat, a flavorful choice. The fish tacos I tried were a bit bland and a bit too wet for my liking, maybe would have helped with some spicier salsa.

The fish tacos…could be better.

but he pork double d’s were a hit!

Hostess Brands including local Merita Bread to close – List of Hostess Products

Ricky Ly

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Nov 16, 2012

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Hostess Brands including local Merita Bread to close – List of Hostess Products

“Where are all the Twinkies? – Zombieland”

Hostess Brands, Inc., known as Interstate Bakeries during most of its existence, was a wholesale baker and distributor of bakery products in the United States. On November 16, 2012, it began liquidation proceedings. It is the owner of the Hostess, Wonder Bread, Nature’s Pride, Dolly Madison, Butternut Breads, and Drake’s brands. Locally, Merita Bakery in downtown Orlando is a part of the Hostess Brands and is also set to close according to the Orlando Sentinel article on Hostess Brands liquidation. It’s iconic neon signs can often be seen from I-4, travelling east and west through downtown Orlando.

Beloved Hostess Products

On November 16, 2012, management announced that it has filed a motion in United States Bankruptcy Court in White Plains, New York, seeking permission to close its business and sell its assets. Two days earlier it warned that Hostess would liquidate unless the bakers, who were striking in protest against a new contract imposed in bankruptcy court, returned to work. Management intends to sell all assets and lay off 18,500 employees

At the time of Hostess’s liquidation, these were their brands in the United States.

Baker’s Inn
Beefsteak
Blue Ribbon
Bread du Jour
Butternut Breads
Colombo
Cotton’s
Di Carlo
Drake’s
Dolly Madison
Dutch Hearth
Eddy’s
Good Hearth
Holsom
Home Pride
Hostess
J.J. Nissen
Merita
Millbrook
Mrs. Cubbison’s
Nature’s Pride
Parisian
Standish Farms
Sweetheart
Toscana
Wonder Bread

I recently visited my neighborhood Publix and 7-Eleven, and sadly, the Twinkies were all sold out. Only sno-balls, cupcakes, zingers, and donettes were left 🙁

List of hostess products, cupcakes, zingers, donettes, twinkies, fruit pies, ding dongs, ho hos

The following is a list of beloved Hostess Products which may be gone soon:

Hostess Cupcakes
Its most common form is a chocolate cupcake with chocolate icing and vanilla creme filling, with eight distinctive white squiggles across the top, first sold on May 11, 1919.The cakes are produced from a batter which includes flour, sugar, cocoa and water.

Hostess Mini Muffins

Donettes
Powdered donuts with white powder or chocolate dipped.

Sno Balls
Sno Balls are cream-filled chocolate cakes, which are then covered with marshmallow frosting and coconut flakes. They are marketed by Hostess. Sno Balls are usually pink; however, they are also available in chocolate, lemon, white, green, blue and other colors, depending on the holiday.

Hostess Fruit Pie
made with fruit filling

Twinkies
Twinkies were invented in Schiller Park, Illinois in 1930 by James Alexander Dewar, a baker for the Continental Baking Company. Realizing that several machines used to make cream-filled strawberry shortcake sat idle when strawberries were out of season, Dewar conceived a snack cake filled with banana cream, which he dubbed the Twinkie. He said he came up with the name when he saw a billboard in St. Louis for “Twinkle Toe Shoes”. During World War II, bananas were rationed and the company was forced to switch to vanilla cream. Twinkie the Kid is the mascot for Twinkies, Hostess’s golden, cream-filled snack cakes. You can still buy them on Amazon for now

Ding Dongs
A Ding Dong is a chocolate cake that is sold by Hostess Brands. It is round with a flat top and bottom, about three inches in diameter and a little more than an inch high, similar in shape to a hockey puck. A white creamy filling is injected into the center, and a thin coating of “chocolate” glaze covers the entire cake. The cake was originally wrapped in a square of thick aluminium foil, enabling it to be carried in lunches without melting the chocolate glaze.

Ho Ho’s
Ho Hos are cylindrical, frosted, cream-filled cakes that are made by the Hostess company and are distributed in the United States. These cream filled chocolate cakes have a pinwheel design based on the Swiss Roll. They are similar to Yodels by Drake’s and Swiss Rolls by Little Debbies

Wonder Bread – the iconic bread

Merita Bakery – Bread

Sweet Snacks
Twinkies
CupCakes
Ding Dongs
Ho Hos
Sno Balls
Donettes
Devil Dogs – Drake’s
Funny Bones – Drake’s
Ring Dings – Drake’s
CoffeeCakes – Drake’s
Blueberry Muffins – Drake’s
Yodels – Drake’s

Breads
Wonder
Nature’s Pride
Merita
Home Pride
Beefsteak
Butternut
Millbrook
Eddy’s
J.J. Nissen
Sweetheart
Cotton’s Holsum
Bread du Jour

Rest in Peace #RIP #TwinkieTheKid

Buy all the Hostess Cakes on Amazon.com Today Here Before it’s too late!

Magic Wok – Dr. Phillips/Universal Area – Authentic Shanghainese

Chinese

Ricky Ly

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Nov 16, 2012

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Magic Wok – Dr. Phillips/Universal Area – Authentic Shanghainese

Don’t let the name mislead you. This is not your typical to go Chinese take out joint, but rather a nice little family-owned restaurant with authentic Chinese food made to order. The decor inside, rather than your typical Spartan fittings, has nice furnishings and a small wine list, perfect for a sit down meal.

I first heard about Magic Wok from fellow foodblogger TravelerFoodie.com, where he went and tried among other things, stinky tofu.

I was intrigued. The first time I had stinky tofu was at a street stall in Hong Kong. The stench was undeniable and reached as far as three blocks away.

Magic Wok specializes in both traditional Shaghainese and Americanized Chinese food with a variety of vegetarian and healthy choices. Shanghainese cuisine is often thought of as the youngest of Chinese regional cuisines, with elements of Cantonese, Szechuan, and Peking style foods. I didn’t end up ordering stinky tofu on my visit (mostly due to my lack of ability to translate the “Chinese” menu), but there were plenty of other great items listed in the traditional “English” menu.

Dim sum is most known for being from the southern, coastal region of Guangzhou and Hong Kong, though there are variations of the brunch menu in Shanghai and other cities. The small Shanghainese dim sum menu here features steamed pork buns (similar to soup dumplings, but without soup), honey ham and bean curd skin in a steamed bun, and steamed fish dumplings, among other items not found at most other dim sum places, which trend more towards the Cantonese variety. I enjoyed the steamed pork buns, but would have enjoyed it more if there were soup. Its looks deceived me. The honey ham and bean curd skin bun was delish. The sweet honey ham with crispy bean curd skin in a soft bun, provided a nice contrast in textures and sweet and salty tastes.

Your appearances deceived me, dear steamed pork dumpling.

The chef’s specialties feature crunchy, delectable Shanghai-style sweet and sour ribs and Peking duck. There is an extensive list of home-style soups like ham with winter melon soup, sea cucumber with fish maw soup, and stuffed fried dough and bean curd soup. Braised meat balls, braised pork belly with bean curd knots, and spicy stir fried snapper are some other must-tries here.

The restaurant is owned and operated by a mom and pop (Nina and George) for over 20 years here in Central Florida and have been known for their kindness and friendliness. Because there are literally only two people who work here, the meals may take a while longer to come out, especially if there is a large order, but it’s worth the wait.

Honey ham and bean curd skin buns – very fun to eat

Scallion pancakes, a classic dim sum dish, especially in Shanghai

Steamed pork buns – not the soup dumplings variety – but close.

Fried rice with eggs, salty fish, and chicken

Roast duck, not the Peking variety, is rather standard. Order ahead if you want the crispy Peking style Duck to allow the kitchen time to prepare.

Fried anchovy and nuts dish – typically an appetizer or snack

Shanghai style sweet and sour ribs, a hit with our dining companions

Braised Pork belly with curd skin knots

Chinese Water Spinach

See their full menu, in “English”, here
http://www.magicwokorlando.com/#!english-menu

Local Thanksgiving dinner meal options in Orlando

traditions

Ricky Ly

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Nov 16, 2012

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Local Thanksgiving dinner meal options in Orlando

For those on the go this year in Orlando, the following is a compilation of Thanksgiving meal specials around town.

For those travelling through the Orlando International Airport, check out the Hyatt Regency hotel’s (located inside the OIA) Hemisphere restaurant. They are hosting a buffet special November 22, 2012 11 AM –– 3:30 PM for $32.95 per person with House Made Chicken Liver Mousse, local sweet corn and shrimp chowder, apple cider and ginger brined all natural roasted turkey, roasted Lake Meadows Natural cornish hen, Palmetto Creek Farms Smoked Ham, and more. Download the PDF of the Hyatt Regency OIA – Hemisphere Restaurant – Thanksgiving Buffet Menu 2012 here

HOLIDAY BUFFETS AND DINING EVENTS AT ROSEN HOTELS
Leave the cooking (and the dish washing!) to Rosen Hotels. Bring the entire family on Thursday, Nov. 22, 2012, Thanksgiving Day and Tuesday, Dec. 25, 2012, Christmas Day for a choice of three delicious holiday buffets:

Rosen Plaza/Grand Ballroom
9700 International Drive, Orlando, FL 32819
Holiday Buffet with Wine
Buffet Hours: 11 a.m. – 5 p.m.
Price: Adults $34.95 plus tax and gratuity; children ages 4– 10; $15.95 plus tax and gratuity; children under 4, one free child with each paying adult; Visit the website for a coupon for $5 off each adult.
Reservations: 407-996- 0256
www.rosenplaza.com

Rosen Centre/Cafe Gauguin
9840 International Drive, Orlando, FL 32819
Champagne and Mimosa Holiday Buffet
Buffet Hours: 11 a.m. – 7 p.m.
Price: Adults $39.95 plus tax and gratuity; children ages 4 – 12 $16.95 plus tax and gratuity; children under 4 are free
Reservations: 407-996-2385
www.rosencentre.com

Rosen Shingle Creek/Café Osceola
9939 Universal Blvd., Orlando, FL 32819
Champagne Holiday Buffet
Buffet Hours: 11:30 a.m. to 7 p.m.
Price: Adults $64.95 plus tax and gratuity; children ages 4 – 11 $24.95 plus tax and gratuity; children under 4 are free; 25 percent off adults if Florida resident or hotel guest
Reservations: 407-996-FOOD (3663)
For parties of 10 or more, please call 407-996-9770.
www.rosenshinglecreek.com

For more information about holiday events at Rosen Hotels & Resorts, visit www.rosenhotels.com/holidays.

On International Drive, at the Hilton Orlando, three of their restaurants are having special menu items on Thursday including Spencer’s for Steaks and Chops, David’s Club, and The Bistro. Spencer’s for Steaks and Chops will feature dishes like Roasted Butternut Squash Bisque with Fried Sage $9.50, Crab Cake with Candied Prosciutto, heirloom tomato, egg, hollandaise $17.25, Traditional Oven Roasted Turkey with Savory Duck Bread Pudding, Spaghetti Squash, Cranberry, Cippolini Onion Gravy $29.50, Scottish Salmon with Sunchoke Risotto, Beets, Arugula Pesto, Mushrooms $33.50, and more. Check out the specials here.

THANKSGIVING DAY AT SEASONS 52

Enjoy signature favorites from our seasonal menu or select the special holiday menu below. Complete your meal with a Pumpkin Pie Mini Indulgence.

Seasons 52
Hours of Operation for Thanksgiving Day:
12:00 pm – 9:00 pm

Type of Service:
Signature favorites from the Seasons 52 seasonal menu or
select the special Thanksgiving menu

Classic Oven Roasted Turkey
with herb and mushroom stuffing, mashed Yukon Gold potatoes,
roasted delicata squash, haricots verts and citrus cranberry relish 23.95
(Child’s portion $15 – available for children under 10)

George’s Thanksgiving Wine Picks

ZD Chardonnay, California ’10
Glass 12.75 Bottle 5 1.00

Schug Pinot Noir, Sonoma Coast ‘09
Glass 13.75 Bottle 55 .00

Physical Address:
Seasons 52 By Altamonte Mall
463 E. Altamonte Drive
Altamonte Springs, FL 32701
Phone number for reservations: (407) 767-1252

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Indulge in a Thanksgiving Feast at Mitchell’s Fish Market

Winter Park, FL – (October 30, 2012) – Leave the cooking to us this holiday season. Mitchell’s Fish Market, located in Winter Park Village, will be offering a fabulous Thanksgiving Day feast on Thursday, November 22 from 11:00a.m. to 7:00p.m. The menu will be featuring a delicious three-course traditional meal featuring oven-roasted turkey served with apple-herb stuffing along with a choice of starter, side and dessert.

The price is $24.99 for adults, $8.99 for children ages 12 and under. Complimentary valet parking. Reservations are strongly recommended and can be made by calling (407) 339-3474. For guests who crave their signature items, they will also be offering their regular dinner menu.

Mitchell’s Fish Market, Winter Park offers upscale dining for lunch and dinner in a fun, relaxed atmosphere. The menu is ever changing and offers 80 fresh seafood choices and it is printed twice daily. The catch and carry menu offers fresh fish, soup and sauces, steak and shellfish, fresh baked desserts, party platters and select items from the raw bar. Dining options include the main dining room, al-fresco dining on the patio, bar dining, and private dining for parties up to 36 guests. The wine list offers selections from wine regions from all over the world and the bar menu features happy hour, signature martinis and fresh squeezed juice is served with select cocktails. Hours are lunch: Monday – Saturday, 11:30 AM – 4:00 PM, Sunday, 11:30 AM – 3:00 PM. Dinner is served Monday – Thursday, 4:00 PM – 11:00 PM, Friday & Saturday, 4:00 PM – 12:00 AM and Sunday, 3:00 PM – 10:00 PM. For reservations, please call (407) 339.3474 www.MitchellsFishMarket.com. 460 North Orlando Avenue, Winter Park.

Winter Park Harvest Festival 2012 – Saturday November 17

Events

Ricky Ly

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Nov 16, 2012

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Winter Park Harvest Festival 2012 – Saturday November 17

FEATURING A NEW BEER GARDEN AND CHIPOTLE KIDS CORNER THIS YEAR

“A Local Folkus” continues its commitment to the local food movement by celebrating the third annual Winter Park Harvest Festival on Saturday, November 17 from 10 a.m to 4 p.m.

Throughout the day, a local producer-only market in Winter Park’s Central Park’s West Meadow will offer festival-goers the chance to gather up all the ingredients to create a completely local Thanksgiving meal.

The Winter Park Harvest Festival promises an action-packed day with Chipotle kids corner activities, live folk music, cooking demonstrations, health and homesteading seminars, and do-it-yourself gardening sessions.

A food court will offer a variety of fresh flavors from food trucks to popsicle stands, and an adjacent beer garden will provide locally brewed options to refresh your palates.

This Florida Hospital-sponsored community garden will showcase grow boxes tended to by local schools, churches, families, and other organizations.

The City of Winter Park’s Pedestrian and Bicycle Advisory Board will provide a bike valet for your convenience, so enjoy a nice ride to the festival al fresco, and join your local chefs, farmers, artisan producers, and neighbors for this one-of-a-kind celebration of Central Florida’s harvest!

The Winter Park Harvest Festival is an event produced by the local food events and advocacy organization, A Local Folkus, and in partnership with Central Florida’s upcoming local food hub, East End Market. Learn more about A Local Folkus’ projects and events that support the area’s economy, inspire farm to table living and bridge the gaps in our local food system here.

Event Address:
150 N. New York Ave.
Winter Park, FL 32789

WPharvest.com
Facebook.com/WPharvest
Twitter.com/WPharvest

Orlando Japan Festival 2012 – Photo recap

Ricky Ly

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Nov 12, 2012

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Orlando Japan Festival 2012 – Photo recap

The Orlando Japan Festival is an annual event put on by the local Orlando Japanese community, and is one of my personal favorite events of the year. The event, which was once hosted at the Rangetsu building on International Drive, is now put on at the Hunter’s Creek plaza just south of SR 417 on John Young Parkway.

There are amazing traditional performances like the 100 Drummers taiko performance performed by Matsuriza of the Disney Epcot Japan Pavilion, Koto (Japanese harp player), traditional Japanese Dance, Tsugaru-Shamisen, the age-old iconic Tea Ceremony (symbolic of Japan’s oldest traditions), Japanese Calligraphy (shodo), Martial Arts demonstrations, as well as a chance to try-out real Japanese Kimonos.

My favorite aspect of the festival is the many Japanese Food Stalls staffed by the local Japanese restaurant community including Rangetsu, Sushi Tomi, Japan Food Aki, the Disney Epcot Japan Pavilion, and more. Below are a few photos from the event:

http://orlandojapanfestival.com/

Green Tea Cheesecake from the Disney Japan Pavilion at Epcot!

Staff from the Disney Japan Pavilion at Epcot

Rice cracker making machine

Disney Epcot Japan Pavilion staff!

Sukiyaki beef buns from Disney Epcot Japan Pavilion

Chirashi from Rangetsu

Sweet bean rice cake on a stick

My friend Hisae! Many people were in traditional Japanese wear, as well as anime cosplay at the festival

Mr. Harris Rosen of Rosen Hotels performing the traditional Japanese tea ceremony. Mr. Rosen last year donated over $100,000 to the victims of the Japanese Earthquake/Tsunami disaster in 2011

Shrimp Tempura with curry katsu rice and pickled cucumbers from Japan Food Aki

Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

Ricky Ly

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Nov 11, 2012

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Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

I was recently invited to attend an event hosted by Driscoll’s at Epcot’s Food & Wine Festival. The live culinary demonstration was to showcase Driscoll’s commitment to healthy eating performed by Chef Jon Ashton and Dietician Dr. Wendy Bazillian. Though I did not make it to the event in time, you can read more about the demo’s at our friend’s blogs:

I did however make it to the media event at Wolfgang Puck’s Grand Cafe at Downtown Disney after the demonstration. Wolfgang Puck, one of the most successful celebrity chefs in the world, created his own personal style by fusing formal French techniques with Asian—and California—influenced aesthetics and by using only the best ingredients. The menu here is a unique eclectic mix of pizzas, sushi, salads, and more. Overall it was a fun time, chatting the night away with fellow bloggers and talking about the most recent going-ons in the world.

The Dining Room, located on the upstairs level of Wolfgang Puck’s Grand Cafe, features a more sit down and classier affair than the bustle of the downstairs amenities.

Dr. Wendy Bazilian with Fran, marketing director for Driscoll’s Berries

The menu for the Driscoll’s dinner at Wolfgang Puck’s

Vegetable Spring Rolls
Asian vegetables, Chinese mustard

Oven Roasted Salmon in lobster butter sauce – ordered by Julie Fagan of PBFingers.com

Herb Roasted Half Chicken
Oven roasted wild mushrooms, dressed watercress with natural rosemary jus

Spicy Beef Goulash – Braised beef with sauteed spaetzle, parsley, marjoram and paprika. My first time having beef goulash and fried spaetzle dough. The dish reminded me of a hearty, home cooked beef stew, with a nice touch of spice. I enjoyed it especially since it was a bit chilly that evening and the stew warmed me up quite well

Lovely cheesecake with fresh berries from Driscoll’s – the berries were fresh and not too tart, just right.

Inside the bottom floor of Wolfgang Puck’s Grand Cafe at Downtown Disney

Cocina 214 – Tex-Mex – Winter Park

Mexican

Ricky Ly

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Nov 11, 2012

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Cocina 214 is a contemporary Mexican Kitchen and Bar with its name, cocina, coming from the Spanish word for kitchen and 214, the Dallas area code, and home place of the owners of Cocina 214. Tucked off a side street from busy Park Avenue, its location on Welbourne Ave can be easy to miss, but once inside you will find it to be more than memorable.

The decor here is elegant and classy, and definitely well deserved of its title of the best place to bring a client from the Orlando Business Journal.

The owners of Cocina 214 missed the Tex-Mex food of their native state of Texas so much that they created this restaurant off of Park Avenue to bring the flavors that they missed to Winter Park.

The 214 salsas are all made in house and come as mild (fire roasted salsa), medium (verde and pineapple habenero), and hot (habenero and coconut habenero). Start off with some of their hand mashed, chilled guacamole with chips and a wedge of lime.

Chunky mashed guacamole, enough to share with a group

The taqueria menu features a number of “street” tacos made in different ways like the brisket tacos, with beef brisket, pico de gallo, and cheese served on flour tortillas, or the Don Carlos, blackened fish tacos with slaw, avocado, and jalapeno vinaigrette salsa. The tacos here are served on a very different style of tortilla that we are accustomed to, made in house and very light and fluffy, almost the consistency of the Indian naan or roti bread, and very delicious.

In addition to the tacos, there is also of course an exhaustive selection of margaritas, mojitos, tequilas, and specialty cocktails for enjoyment.

Brisket Tacos made with beef brisket, pico de gallo, and cheese on house made flour tortillas

The Park Ave Lux margarita, made with Patron Silver & Patron Citronge, hand shaken with fresh lime juice

Tres Leches Cake three-milk cake, a sponge cake, also made in house, soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.

Cocina 214
151 E. Welbourne Ave., Winter Park (between West Morse Boulevard and West New England Avenue)

Eat Local Week 2012 by Slow Food Orlando

Events

Ricky Ly

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Nov 4, 2012

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Eat Local Week 2012 by Slow Food Orlando

EAT LOCAL WEEK: NOVEMER 9-17, 2012 Presented by Slow Food Orlando

The 3rd Annual Eat Local Week—a weeklong celebration of local food, community and culture in Central Florida—takes place November 9 – 17, 2012.

Over a dozen FREE activities are scheduled throughout the week so that people all over Central Florida can EAT LOCAL, DRINK LOCAL, SHOP LOCAL, and LEARN LOCAL. In addition, several area restaurants and other establishments will present three-course, prix fixe menus all week long, featuring ingredients from local farms, ranches and fisheries.

Presented by Slow Food Orlando, a local chapter of an international organization that promotes regional and authentic foods, community events throughout the week emphasize the core values of Slow Food: that food should be “Good, Clean and Fair.”

By attending a free event or ordering the Eat Local Week menu at one of the participating restaurants, community members can enjoy the taste of fresh, seasonal food and support the growing local-food movement.

Participating Restaurants with Prix-Fixe Menus ($15-45)

Infusion Tea (1600 Edgewater Dr, Orlando)

The Rusty Spoon (55 West Church St, Orlando)

al Fresco (146 West Plant St, Winter Garden)

fresh. (535 West New England Ave, Winter Park)

McCoy’s Bar & Grill at the Hyatt Regency OIA (9300 Airport Blvd, Orlando)

Hawk’s Landing Steak House at the Orlando World Center Marriott Resort (8701 World Center Dr, Orlando)

Paxia (2611 Edgewater Dr, Orlando)

Merritt’s Table (170 North Grove St, Merritt Island)

The Wave … of American Flavors at Disney’s Contemporary Resort (4600 World Dr, Lake Buena Vista)

Wild Ocean Seafood Market (at Audubon Park Community Market and Brevard Farmers Market)

Dandelion Communitea Café (618 North Thornton Ave, Orlando)

Big Wheel Mobile Food Truck (at Audubon Park Community Market)

EVENT TIMELINE (all events have FREE admission unless otherwise noted)

Friday, November 9 5-7pm:

DRINK LOCAL at Kick-off Happy Hour at Redlight Redlight Beer Parlour, 2810 Corrine Dr, Orlando. Flights of local beer will be available at a special price, and Cigar City Brewing Company will have a representative on hand to talk about one of Florida’s most award-winning breweries!

Saturday, November 10

9am-3pm:SHOP LOCAL at the Lake Meadow Naturals Farm Store, 10000 Mark Adam Rd, Ocoee.

noon-2pm: Visit the Slow Food Table at the Sanford Farmer’s Market, 200 East 1st Street, Sanford to LEARN LOCAL and sign up for free home delivery of Edible Orlando magazine.

Sunday, November 11

noon-4pm:SHOP LOCAL at Heart of Christmas Farms farm store, 21310 Fort Christmas Rd, Christmas.

noon-4pm: LEARN LOCAL at Spacecoast Farm Tours: Tomazin Farms, 191 South Cucumber Lane, Samsula; Green Flamingo Farm, 398 North Putnam Grove Road, Oak Hill; Wild Ocean Seafood Market, 710 Scallop Dr, Cape Canaveral

4-8pm: EAT LOCAL at a Farm Dinner at Green Flamingo Farm. Enjoy a meal prepared by Chef Chris from Merritt’s Table, featuring fresh ingredients from Green Flamingo Farm, Wild Ocean Seafood Market, Log Cabin Groves, Tomazin Farms, Winter Park Dairy and Lake Meadow Naturals. $45 per person, $60 with wine pairings. Purchase tickets at www.eatlocalweek.com.

Monday, November 12

6-10pm: SHOP LOCAL and Meet the Producers at Audubon Park Community Market, 1842 East Winter Park Rd, Orlando. Slow Food Orlando will be on hand with tips for seasonal produce; local food for purchase from Big Wheel Provisions; free live music under the stars.

Monday, November 12-Saturday, November 17

6pm: DRINK LOCAL and enjoy a Tour of Orlando Brewing, Florida’s only Certified Organic brewery. Large selection of locally-produced beers on tap available for purchase.

Tuesday, November 13

4-8pm: SHOP LOCAL at the Kissimmee Valley Farmers Market, 201 East Dakin Ave, Kissimmee.

Wednesday, November 14

6-7pm: Edible Orlando publisher Kendra Lott will give a LEARN LOCAL lecture on “How to Eat Local on a Budget” at Orange County Public Library. Food samples provided.

Thursday, November 15

3-7pm: SHOP LOCAL at Brevard Farmers Market, Wickham Park Pavilion, Melbourne.

Saturday, November 17

10am-4pm: EAT, DRINK, SHOP & LEARN LOCAL at the Winter Park Harvest Festival at Central Park’s West Meadow, 150 North New York Ave, Winter Park. A full day of food, lectures, demos, live music and a producer-only farm market with vendors from throughout Florida.

For complete listings, prix-fixe menus, and to purchase Farm Dinner tickets, visit

www.EatLocalWeek.com

FACEBOOK.com/eatlocalweek

TWITTER: @eatlocalweek

The Dessert Lady – Church Street Station location has closed

Ricky Ly

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Nov 3, 2012

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The Dessert Lady – Church Street Station location has closed

As many of you know by now, the downtown location of The Dessert Lady at Church Street Station has closed. One of the last tenants of the once bustling historic Church Street Station, The Dessert Lady is in the process of moving to a new locale along Sand Lake Road (aka Restaurant Row) at the Dr. Phillips Marketplace.

I had always liked The Dessert Lady, with its deep red decor and setting a throwback to the yesteryear of Orlando. I could imagine, maybe back to the days cowboys would walk the halls of the Church Street Station and having a drink at the Cheyenne Saloon next door, finishing up their night in the arms and sweet caress of the Dessert Lady.

The cakes here were always quite delicious, and a rather generous portion, though you do pay for it. Flavors ranged from the traditional key lime pie and lush carrot cakes to the ever popular chocolate zuccotto and coconut brulee cheesecake varieties. You could get a sampler plate of four cakes together to share if you couldn’t settle on just one. Don’t forget to get a glass of milk goes well.

During this transition to the Dr. Phillips Marketplace location, they will still be accepting whole cake orders for pick up at our bakery at the Kirkman Rd bakery by appointment. by calling 407-999-5696. You can see their offerings here: http://www.dessertlady.com/

Below are some last photos of the Dessert Lady at Church Street Station for posterity:

A look inside The Dessert Lady at Church Street Station

Four cake sampler: coconut brule, chocolate zuccotto, key lime, and strawberry not so shortcake.

The coconut brulee cheesecake on a macadamia nut crust, topped with caramelized coconut.

Chocolate zuccotto, made with white and dark chocolate mousse, surrounded by chocolate cake dipped in amaretto.

Until we meet again, my fair Dessert Lady.

Bonefish Grill opens in Disney Area in Kissimmee

news

Ricky Ly

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Nov 2, 2012

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Bonefish Grill opens in Disney Area in Kissimmee

Founded in 2000 in St. Petersburg, Fla., Bonefish Grill specializes in market-fresh fish and other wood-grilled specialties. They recently opened a new location near Disney World at the following location:

Bonefish Grill
7801 W Irlo Bronson Memorial Highway
Kissimmee, Fla. 34747
PHONE: 321-677-0103

The nearly 5,000 square-foot restaurant at 7801 W. Irlo Bronson Memorial Highway also features a spacious dining room with an open kitchen and a large bar area, which includes three large community tables each seating eight guests. Overall, the restaurant has a seating capacity for approximately 260 patrons, including approximately 15 in the bar area and approximately 35 on the patio. This location will also employ approximately 90 Orlando-area residents.

Fresh Apple Martini
Fall apples soaked 3 days in vodka, with ginger liqueur, cinnamon and honey. Tastes like apple pie!

Recently named “Top Overall Restaurant”, “Best Seafood,” “Top Service,” “Top Rated Food,” “Top Healthy Options” and “Top Rated Facilities” category winner of ZAGAT’s 2011 National Chain Restaurants Survey and “Best Seafood Restaurant in the Nation” by a leading consumer product guide, Bonefish Grill has locations in several states and prides itself on the local feel of each restaurant. For more information on Bonefish Grill, visit www.bonefishgrill.com, facebook.com/BonefishGrill or follow on Twitter via @bonefishgrill.

The Bang bang shrimp is popular especially on Wednesday night’s for their happy hour.

Dinner is served seven days per week:
Monday – Thursday: 3 p.m. to 10:30 p.m.
Friday – Saturday: 3 p.m. to 11:30 p.m.
Sunday: 3 p.m. to 10 p.m.

Cheng’s Asian Bistro

Ricky Ly

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Nov 2, 2012

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Once an Asian buffet, Cheng’s Asian Bistro has turned back into an Asian restaurant serving up a mix comprised mostly of Chinese cuisine and Japanese sushi with a little bit of Thai offerings added. I was recently invited by my friend and co-worker to try out this restaurant out in West Orange county in the city of Ocoee.

The decor is nice here, a touch above other stereotypical Chinese places with granite table tops and deep red painted walls. A sushi bar set beneath a green roof is positioned in the back wall.

The interior of Cheng’s Asian Bistro

Traditionally a Thai dish, this Tom Yum soup with shrimp was fresh and hearty, very similar to what you may expect to find at a Thai home.

Cheng’s Asian Bistro serves up some rather tasty renditions of rather typical Chinese fare. Start off with some crispy beef, a Szechuan based dish made with thinly sliced beef that’s fried to a crisp. It’s fun to eat though it can be a bit dry. The flavor of the sauce is slightly tangy, spicy, and sweet, but not overpowering.

One of my favorite Chinese dishes, the “White Snow Prawn”, or more commonly known as creamy walnut shrimp, is made to perfection here. Jumbo plump, fresh shrimp lightly battered in a creamy mayonnaise sauce and topped with walnuts, truly a delight.

Chicken three ways: lemon chicken (fried), General Tso’s chicken, and Chicken with vegetables

Sushi is a big hit here as there is an all you can eat $19.95 sushi menu

Giant Dragon Roll with fresh tuna and Unforgettable Sunshine roll with eel

Overall, Cheng’s Asian Bistro was a welcome change with food that is fresh and tasty and not too heavy.I would definitely try it again when I am in the mood for some traditional dishes done well.

Marlow’s Tavern: Interview with Executive Chef John C. Metz

Interviews

Ricky Ly

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Nov 1, 2012

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Marlow’s Tavern, a new American pub establishment based out of Georgia, recently opened in Pointe Orlando.

Locally in Orlando, restaurateur industry veteran Alan Palmieri will be responsible for the day-to-day operations and future development of the Orlando market. After retiring from Darden Restaurants, Inc., where he was executive vice president of operations in the Specialty Restaurant Group, found what he thinks is “the perfect neighborhood restaurant to serve his family, friends and the Orlando community” in Marlow’s Tavern.

I got the chance to ask Executive Chef and co-founder John C. Metz a few questions about what to expect below.

Executive Chef John C. Metz

“Marlow’s Tavern was created to offer a food and bar experience that represents a casual comfortable, yet with warm rich elements that would surprise its guests and the neighborhood it serves. We promise to deliver ‘affordable luxury’ with ‘chef-driven’ food and hand-crafted cocktails with Marlow’s ‘world class hospitality’ to the neighborhood at Pointe Orlando.

As one our founding values and attributes, we will ensure excellent and consistent execution of food and beverages. We serve ‘familiar favorites’ in an innovative way – house-made, fresh daily, unique with our Marlow’s twist.

It started with an “I would rather eat at your bar, than drink in your dining room” philosophy. We look to the industry for trends and standards, yet remain true to our original concept of an American tavern created for the 21st century offering a great spot to gather with friends and family for a delicious meal or hand-crafted cocktail made with fresh, high-quality ingredients.”

TastyChomps: What are some signature dishes at Marlow’s Tavern and what were the inspirations for them?

Marlow’s is known for offering creative American tavern fare in a comfortable neighborhood environment. The savory menu is filled with items that change seasonally depending on the availability of fresh and local ingredients. Signature offerings include:

Shrimp & Crab “Nacho” Plate (Rock Shrimp, Crab, Pepper Jack Cheese and Fresh Jalapeño)
We created a unique twist where the star ingredients are featured in every bite of the individually crafted nacho with flavor evenly distributed from start to finish. Shrimp and crab is an unexpected variation to more traditional chicken or beef toppings.

Black & Blue Steak Salad (Grilled Beef Tenderloin, Crisp Field Greens, Roma Tomato, Scallion, Slivered Red Onion with Creamy Gorgonzola Dressing

It’s the homemade Gorgonzola dressing that enhances this Tavern classic. The milder flavor of the Italian Blue Cheese rather than traditional blue cheese paired with fresh chives balances the citrus marinated tenderloin for a tender and delicious entrée salad.
The Tavern Burger (Our Classic, Simple and Seasoned Perfectly Served with “House-Made” Tomato Bacon Jam)

We carefully created this classic with fresh, never frozen beef seasoned perfectly with a salt and pepper blend paired with fresh baked Brioche sesame seed bun seared then topped with hand-cut roman tomatoes and hand-shredded romaine lettuce, and signature tomato, bacon, and onion jam. We use an 80 / 20 meet to fat ratio to ensure signature flavor of a classic Tavern burger. The Tavern “Double Cheese” Cheeseburger offers your choice of any cheese in the kitchen.

TC: Do you use local ingredients in your food at Marlow’s Tavern in Orlando?

Marlow’s Tavern embraces the Farm to Table approach to food and beverage offerings through Fresh Point Central Florida, North America’s leading and most respected fresh produce distributor.

The bar and menu selection is filled with items that change seasonally depending on the availability of fresh and local ingredients. For example, all Juices and mixers including oranges, limes, and lemons are hand-squeezed for all beverages and garnishes.

The inventive hand-crafted cocktail list consists of concoctions made with the freshest fruit juices, herbs, simple syrups and small batch liquors. The Blueberry Buck is one of Marlow’s signature “Soon to be Classic” cocktails with garnishes and flavor profiles updated seasonally.

The tavern also offers a wide variety of bottled beers craft, imports and including local favorites from Orlando Brewing and Florida Beer Company.

TC: What are some signature cocktails at Marlow’s Tavern?

Marlow’s Tavern created one of the first Pomegranate Martinis found in the city (Atlanta), a house classic served with Smirnoff Vodka Since 2004 and still popular today. New to the scene is the Marlow’s “BLT” Bloody Mary with house made bacon vodka with caraway and thyme infused spiced tomato juice.

YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Cuban

Ricky Ly

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Oct 30, 2012

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YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Located off of Semoran Boulevard, this little neighborhood Cuban cafe is a bit hidden and definitely a hole-in-the-wall, though one with a lot of sabor. Some people have problems with hole in the wall places, often with unwarranted fears of the unknown. But it’s often these very small places, still untouched and unique in their own ways, that often serve the best food. Because their food is made with heart and you can tell.

The first things you’ll notice are the trays of quesitos, pastries filled with cream cheese and honey glaze, and pasteles de queso and guava (cheese and guava pastries). These pastries are all quite delectable and delightful, baked fresh on the premises each day. They are crunchy, flaky, and perfect.

Assortment of pastries: quesitos, pasteles de guava, queso

Breakfast at Yaya’s includes 2 eggs, bacon, sausage, or ham on Cuban toast, and a small cafe con leche to jump-start your day.

The menu includes the customary array of Cuban sandwiches filled with ham, roast pork, mojo chicken, and more.

With any respectable Cuban establishment are the customary frijoles negros (black bean soup over rice) and Cuban sandwiches, pressed and filled with roasted pork, ham, swiss cheese, mustard, mayo, and pickles. The beef frita (vaca frita) is my favorite entree here, an ample portion of stewed beef seared to a crispy outer finish with onions and spices.

The proprietor of YaYa’s, Sr. Ruben, has a rather interesting presence on Youtube, teaching all the basics of Cuban cuisine to all who would hear. Like how to make a nice cup of Cuban coffee or a medianoche sandwich.

Roast Pork with yellow rice

Ropa Vieja – Beef Stew

Vaca Frita – literally fried beef…my favorite platter at YaYa’s

They recently opened a revamped, new shop for YaYa’s on Curry Ford Road, so make sure to check that one out as well!

Seasons 52 – Full Fall Autumn Menu

Events

Ricky Ly

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Oct 29, 2012

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Seasons 52 Invites Wine Lovers To “Drink Them Before They’re Famous”

Six Unique, Must-Try Wines on the Verge of Stardom Highlight New Autumn Menu

Orlando, Fla. – October 3, 2012 – Seasons 52, the highly acclaimed fresh grill and wine bar restaurant, is giving wine lovers the opportunity to discover a series of insider wines that are on the verge of becoming highly rated, widely recognized and the next talked-about wines of the season. Hand-picked by Master Sommelier George Miliotes, these six wines are designed to complement the flavors of the season which are expertly presented on Seasons 52’s new Autumn menu. Tastychomps team writer Lap Nguyen recently went out to try the new menu for this Autumn.

Highlighting the “Drink Them Before They’re Famous” wine program are a number of selections with stories as delicious and exciting as the varietal itself:

Vista Hills Pinot Grigio-Orange Wine ‘11 (Willamette Valley, Oregon) – a current trend-setter and favorite of in-the-know sommeliers, this wine is neither white nor red and like no other wine you’ve ever experienced. The practice of making Orange wine dates back thousands of years to when white and red grapes were treated the same way in the winery. For this wine, the Pinot Grigio grapes are kept at length on their grape skins as they are made resulting in characteristics of both red and white wines. A mix of ripe flavors of raspberry and apples with hints of tannin in a crisp finish, this Vista Hills pairs great with pork, chicken, seafood and appetizers.
Avanthia Godello (Valdeorras, Spain) – made from the Godello grape varietal that was nearly extinct 20 years ago, this is as world class a white wine as made anywhere in the world at any price. Featuringan intoxicating golden color with aromas of white flowers and earth, flavors of cantaloupe and baking spice with an amazing long finish, this wine is now recognized as having the potential to be Spain’sand the world’s next great white wine. Great to enjoy on its own, Avanthia Godello is recommended to pair with seafood and white meats.
Glenelly Cabernet Sauvignon ’09 (Stellenbosch, South Africa) – considered a French adventure on African soil, this wine owes its existence to May-Eliane de Lencquesaing, former owner of Château Pichon Longueville Comtesse de Lalande. “Lady-May,” as she is known, purchased the Glenelly Winery in 2003 and completed the state-of-the-art winery building in 2009. This red wine has been fermented naturally and made with as little intervention as possible, seeking to achieve the perfect balance of French style and South African terroir. This charming Cabernet delivers a classic Bordeaux profile of complex flavors of black currant, cherry and dark chocolate, tinged with alluring herbal and spice notes, and can be enjoyed with all red meats and darker fin fish.

Additional wines featured on the “Drink Them Before They’re Famous” list include a 2010 Tilia Bonarda from Mendoza, Argentina; Lodi, California-based David Michael Winery’s 2010 “Petite Petit”; and a 2009 Farrier “Andiron” Semillon from the Alexander Valley region of Sonoma, California.

“Our ‘Drink Them Before They’re Famous’ wines are an important element in creating a personalized dining experience that is focused on adventure and exploration,” explains Miliotes. “These six wines represent what I believe to be new, now and next in the wine world and I’m confident our guests will find these selections something worth sharing with friends and family.”

The Seasons 52 “Drink Them Before They’re Famous” program has served as a springboard for many of today’s recognizable and well-reviewed wines. For instance, in 2002 Master Sommelier Miliotes recommended a relatively unknown South African chardonnay called Indaba. Since featured as part of the program, Indaba has consistently been reviewed as one of the best chardonnay values available, including being called “truly mind-boggling values” by The Wine Advocate’s David Schildknecht.

In addition to the new wine offerings on the Autumn menu, Chef Clifford Pleau, Executive Chef at Seasons 52, is introducing seasonal culinary offerings with an abundance of flavors that capture the essence of the harvest:

Double Hummus & Crisp Sea Salt Lavosh – minted edamame hummus, red roasted chili hummus
Cider-Glazed Grilled Chicken Skewers – Fuji apple slaw, sun-dried cranberries, toasted pumpkin seeds
New Zealand Venison Chili – black beans, cilantro sour cream
Maple Leaf Farms Sesame Duck – chopped greens, apples, mint, cranberries, butternut squash, toasted pecans
Autumn Vegetarian Tasting – “grains of life,” soft taco, chili relleno, vegetables, cedar roasted tofu, mango chutney
Springer Mountain Farms All-Natural Grilled Chicken Breast – tamarind glaze, sweet potato mash, pumpkin seeds
Pumpkin Pie Mini Indulgence – ginger snap crust

Seasons 52 changes its menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued guest can be guaranteed the highest quality fresh food, prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from the signature flatbreads and appetizers, to all entrees and the popular Mini Indulgence desserts.

Full Fall/Autumn Menu for Seasons 52

Flatbreads

Artichoke & Goat Cheese leaf spinach, balsamic onions, roasted peppers
Ripe Plum Tomato fresh basil, roasted garlic, melted Parmesan cheese
Garlic Chicken balsamic onions, roasted red peppers, mozzarella cheese
Spicy Chipotle Shrimp grilled pineapple, feta cheese, roasted poblano peppers
Steak & Cremini Mushroom fresh spinach, crumbled blue cheese

Appetizers

New Zealand Venison Chili black beans, cilantro sour cream
Sno-Pac Farms Organic Edamame steamed whole soybeans, Japanese green tea salt
Double Hummus & Crisp Sea Salt Lavosh minted edamame hummus, red-roasted chili hummus
Cider-Glazed Grilled Chicken Skewers Fuji apple slaw, sun-dried cranberries, toasted pumpkin seeds
Sonoma Goat Cheese Ravioli organic tomato broth, roasted garlic, fresh sweet basil
Lump Crab, Roasted Shrimp & Spinach Stuffed Mushrooms under Parmesan-panko crust
Sushi-Grade Ahi Tuna Seared Rare sliced and served chilled, Asian cucumber salad, sesame crisps
Grilled BBQ-Glazed Shrimp guacamole, corn salad, tomatillo salsa verde
Spicy Chicken Chile Relleno sun-dried tomatoes, goat cheese, spinach, pico de gallo
Prince Edward Island Mussels steamed in zesty marinara sauce, grilled ciabatta bread

Small Salads

Organic Arugula truffle dressing, Portobello mushrooms, Parmesan cheese
Kalymnos Greek feta cheese, cucumbers, tomatoes, sliced red onions, kalamata olives
Organic Baby Spinach seasonal pears, toasted pine nuts, crumbled gorgonzola cheese
Organic Mixed Greens toasted pumpkin seeds, tomatoes, cucumbers, white balsamic vinaigrette

Entree Salads

Autumn Vegetarian Tasting “grains of life,” soft taco, chili relleno, vegetables, cedar roasted tofu, mango chutney
Maple Leaf Farms Sesame Duck chopped greens, apples, mint, cranberries, butternut squash, toasted pecans
BBQ Chicken organic field lettuce, fresh corn, roasted red peppers, pumpkin seeds, crumbled blue cheese
Maui Tuna Crunch sushi-grade seared tuna, organic greens, pineapple, toasted almonds, miso vinaigrette
Lemongrass Salmon organic greens, pineapple, mango, jicama, toasted sesame dressing

Fish & Seafood

Grilled Boneless Rainbow Trout roasted rainbow carrots, parsley new potatoes, broiled lemon
Caramelized Grilled Sea Scallops roasted asparagus, sun-dried tomato-mushroom pearl pasta
Grilled Jumbo Shrimp Penne Pasta spinach, mushrooms, garlic, sour cream, sun-dried tomatoes
Roasted Artichoke-Stuffed Shrimp wilted leaf spinach, pasta pearls, clam cioppino sauce
Cedar Plank Roasted Salmon roasted sweet rainbow carrots, fresh asparagus, red bliss potatoes

Poultry and Meat

Springer Mountain Farm All-Natural Grilled Chicken tamarind glaze, sweet potato mash, pumpkin seeds
Wood-Roasted Pork Tenderloin soft herb polenta, cremini mushrooms, broccoli, shallot-Dijon glaze
Grilled Lamb T-Bone Chops roasted asparagus, truffle mashed potatoes, red wine glaze
Oak-Grilled Filet Mignon cremini mushrooms, rainbow carrots, asparagus, garlic mashed potatoes
Piedmontese All-Natural Bone-in Strip Steak, 11 oz. roasted asparagus, cremini mushrooms, Fingerling potatoes

Desserts

Mini Indulgences

Key Lime Pie
Mocha Macchiato
Chocolate Peanut Butter Mousse
Pecan Pie with Vanilla Mousse
Pumpkin Pie with Ginger Snap Crust
Belgian Chocolate Rocky Road
Raspberry Chocolate Chip Cannoli
Market Fresh Fruit

Interview with Emily Ellyn, Orlando’s Next Foodie Star

Interviews

Ricky Ly

-

Oct 26, 2012

0

Interview with Emily Ellyn, Orlando’s Next Foodie Star

The Winter Park Food & Wine Classic (“WPFWC”), a two-day festival curated by ABC Fine Wine & Spirits’ David Larue and celebrated chef-owner of 4 Rivers Smokehouse, John Rivers, will take place on October 26-27 at 150 North New York Avenue Winter Park, FL. Visit http://wpfoodandwineclassic.com for more info.

With a rustic, western scene set for 400 guests, the 2nd Annual Cows ‘N Cabs (“CNC”) is a food-and-wine walk around, which raised more than $40,000 last year for three local charities in past years. Hosts for the evening include a chef-studded line up of personalities from the Food Network’s “The Next Food Network Star” including Nikki Martin of season eight, Orlando-based Emily Ellyn of season eight and along with recent Bravo TV’s “Chopped” winner Giorgio Rapicavoli.

We got the chance to talk to Emily Eilyn recently on her past experiences and her future projects as well as thoughts on Orlando’s up and coming dining scene.

Emily currently divides her time between finishing her Ph.D in Food Service Education at University of Central Florida’s Rosen College of Hospitality Management in Orlando, teaching food and beverage classes, doing consulting work, and developing her Retro Rad culinary TV career after competing on The Food Network’s “Next Food Network Star.”

Follow her on www.EmilyEllyn.com where she is continually cooking up projects like a new cooking calendar featuring recipes, cooking techniques and more!

Fabulous Emily Ellyn

What will your involvement be as MC of the Winter Park Food & Wine Classic? What are you looking forward to the most?

Emily: I am looking forward to supporting an event in my hometown that celebrates our local restaurateurs, food purveyors, vintners and brewers while giving back to the community and the Coalition for the Homeless, Community Food & Outreach Center.

We all have that first memory growing up that made us fall in love with food, what was yours?

Emily: I have known I wanted to cook and be part of the hospitality industry since birth! My mother used to prop my sister and I up in our bassinets and we would watch her cook, can and jam. When we got older we were cooking right beside her!

At about the age of 12 I over heard the “adults’ talking about my second cousin who had gone to the Culinary Institute of America and it was perceived as THE BEST!! So, right there and then I had my sights set on the CIA.

I applied when I was 17 and on my 18th birthday I got a phone call that said I got accepted and did I want to start in July or October! I said October…moved to the CIA and started my culinary education. I was always working through school, but at the CIA I assisted the chefs with a lot of continuing education classes and then after my bachelors program at the CIA I stayed on and did a teaching assistantship where I taught all the baking students how to own and operate a café! Right then and there I knew I would be teaching, consulting, or mentoring people for the rest of my life! Lots of education and I am still teaching – my goal is to be on TV so I can touch a greater audience!

What are some of your favorite dishes from around Orlando right now?

Emily: It may have seemed to take awhile but Orlando is evolving from having the reputation as a touristy town that capitalizes on corporate food chains into a food town. We have some gems that are starting to get recognized by more than the locals. I am a HUGE fan of Teak Neighborhood Grill’s BURGERS (BEST IN TOWN)! Also, RusTeak their sister restaurant has a great selection of wines and AMAZING specials! I LOVE Four Rivers pulled pork and CORNBREAD SALAD (DROOL), TAKO CHEENA has the yummiest Pan Asian selections rolled up in Latin wrappers, Cask and Larder has the best brunch with their peanut butter and jelly profiteroles and Maxine’s on Shine has the coolest retro rad fare and flare.

I also have to give a shout to Courtesy for elevating our bar scene down town with their boot legged speak easy! And, when it comes to food trucks – The Brisket Truck is a meat Mecca with DELICIOUS sweet tea cured bacon adn tender brisket!

After graduating from the Culinary Institute of America, you travelled to Paris for a while, can you share with us a few highlights or memories of your visit?

Emily: There are highlights from all my memories, but most memorable was the food! Having the town close down on Wednesdays and Sundays for the markets, buying all my produce from the market or from my favorite vendors off my street (because as you may not know Paris is fighting the big “super-sized” grocery with one-stop shopping and still maintains individual stores that specialize in one thing (i.e. bakery, butcher, fromagier…)

Any favorite foods from Paris?

Emily: RILLETTE and baguette sesame (I will elaborate on the experience as I talk)! I could eat rillettes buttered on baguette everyday until the day I die!

What is the most challenging dish you have cooked? Most challenging dish that you’ve eat?

Emily: Hmmmmm…well, maybe it had to be one of my first solo cooking projects! I was about 10 years old drooling over the book LaVarene and I attempted Dacquoise! Maybe my meringue did not keep its shape as good as hoped because my small arms could not beat the egg whites enough?! Regardless, the dish still haunts and intrigues me!

Most challenging dish you have eaten?

Emily: LIVE Octopus – which squirms around and sticks to your cheeks and throat as you consume!

What is next for Emily Ellyn?

Emily: I am grateful that the Food Network helped launch my culinary TV career! I am continually cooking up new projects like a calendar, which can be seen on my website www.EmilyEllyn.com. I am working on launching webisodes, blogs and book “Leave it to Cleaver,” while perusing the television goal!

Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

Interviews

Ricky Ly

-

Oct 22, 2012

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Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, they share such treasures as chef Renee Savary’s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson’s divine peanut butter pie. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

I had the opportunity to interview these three remarkable women recently for the release of their new book. They will be presenting at Books and Cooks, an evening celebrating local talent at the Winter Park Civic Center this Thursday October 25th 2012 (details below).

Pam Brandon is managing editor of Edible Orlando magazine and a food columnist for OrlandoSentinel.com and the Palm Beach Post. She has written eleven cookbooks, including Delicious Disney Holidays and the 2012 Epcot International Food & Wine Festival cookbook. Pam grew up in West Virginia, where farm to table was a way of life. Her favorite taste of Florida is a toss-up: spicy hot boiled peanuts or wild-caught Gulf shrimp.

Katie Farmand claims the rare title of native Floridian. She was born and raised in the Sunshine State sipping Polar Cups and eating backyard tomatoes in February. Katie is the editor of Edible Orlando magazine and a freelance food writer, recipe developer, and food stylist. Her recipes have been featured in the Palm Beach Post, the Orlando Sentinel, and the Tampa Tribune. Her blog, TheThinChef.com, is a collection of her original recipes and photography. This is her first cookbook.

Heather McPherson is the food editor and restaurant critic for the Orlando Sentinel and a past president of the Association of Food Journalists. She has written two cookbooks, including Barbecue! Great Ideas for Backyard Get-Togethers, and has edited four others, including The Florida Cookbook: A Lighter Look at Southern Cooking. Heather grew up in Indiana sneaking vine-ripe cherry tomatoes from her grandmother’s summer garden and helping her mother, sister, and cousins snap beans for family dinners. For her, no Florida meal is complete without local beef, sweet corn, fried okra, warm biscuits dripping with honey, and late-winter berries.

Heather McPherson, Pam Brandon, and Katie Farmand – Photo Courtesy of FieldtoFeastFL.com

TastyChomps (TC): How do you ladies all know each other? How did the idea of Field to Feast spring up?

Pam Brandon (Pam): Heather and I have been friends for more than 20 years – we met through work when I was a Disney publicist and she was (still is) food editor for The Orlando Sentinel; Katie is my daughter, and Heather has known her since she was a child. We all have journalism degrees; Katie develops recipes and does food photo styling, so we all brought writing-editing skills to the table.

The book started over a cup of coffee — Heather and I meet for a monthly gab and coffee. We often mused about projects we could work on together. When Katie and I launched Edible Orlando (she’s the editor, I’m the managing editor), we began to discover the stories of local farmers and artisans, and Heather has followed the local dining movement for years as food editor for The Orlando Sentinel. Heather wrote the proposal to University Press of Florida, and we were delighted when they said “yes!” A book was born.

TC: During the process of bringing this book to life, you all travelled thousands of miles around the state tasting the freshest ingredients along the way and meeting local chefs and farmers. Do you have any special stories from your adventures to share?

Pam: From peanuts and olive trees in the Panhandle to exotic tropical fruits in South Florida, we found such abundance. And we love that we discovered families who have been farming for generations, and neo-agrarians who grow just to sell at a local farm market. And pretty much everything in between. I loved the story of Teena Borek, a tomato farmer in Homestead who lost her husband when they both young farmers in their 20s and she went on to become a farmer with her two young sons — she grows some of the best hydroponic tomatoes I’ve ever tasted. I adored the Swank family in Palm Beach County, who live in a humble manufactured home on the farm with their three young children and raise vegetables that are sold at some of the top restaurants in South Florida — Darrin delivers the produce right to the kitchen door, and Jodi is a fixture at the Palm Beach farm market. Truly, every farmer has a story worth sharing. A doctor of psychology who’s now growing tropicals in Homestead; a Swiss woman who’s raising ducks in North Florida; a guy who’s growing hydroponics with solar power in Ruskin. We loved the stories and wish we had more room!

Katie Farmand (Katie): One of my favorite stories is of Don Meuller of Green Gate Olive Grove. He fell in love with olives while visiting Europe, and when he retired to Florida in the panhandle, he worked for many years to get olive trees not just to grow, but also to produce fruit…and eventually he was successful! Now he has a thriving olive grove and produces his own oil, as well as brined olives.

Heather McPherson (Heather): I loved the legacies that are thriving such as Doug McGinnis and his sister Patricia at Tropical Blossom Honey Co. in Edgewater, south of New Smyrna Beach. The company was founded in 1940 by their parents, David K. and Helen McGinnis. David kept bees in the orange groves, swamps and forests of Central Florida. Helen packed the bee’s honey in jars and they sold their hand-packed treasures up and down Florida’s coasts. The company specializes in the thick, sweet elixirs that are uniquely Florida: orange blossom, Tupelo, palmetto, unfiltered tropical wild honey and citrus honeys enhanced with the natural essence of Key limes and tangerines. Tropical Blossom sells honey throughout the United States and to more than 20 countries around the world.

Also, for 12 generations the name Lightsey has been associated with cattle ranching. Since the 1850s, in Central Florida, there have been six generations who have worked the land. Marcia and husband Cary, along with Cary’s brother Layne and wife Charlotte, manage more than 6,000 head of cattle on more than 32,000 acres in three Florida counties for the Lightsey Cattle Co.. The 7th and 8th generations are now learning the trade. It’s big farming with an eye for critical environmental detail. Marcia Lightsey told me: “One day you realize that as ranchers you have the same goals as environmental activists. Clean water, good soil and clean air are critical to our livestock and preservation of our land. Instead of pushing back, we opened our doors and invited people in to see how practices — such as rotational cattle grazing to prevent erosion, water recycling in our groves and controlled burning to rejuvenate the land and wildlife habitats — have paid off. Our ranches are home to many rare and endangered species. We have about 14 active bald eagles’ nests, scrub-jays, gopher tortoises and black bears. Our 3,000-acre ranch on Brahma Island in Lake Kissimmee is home to 28 protected species, including snail kites.”

Dale Volkert, Lake Meadow Naturals

TC: As long time foodies, I am sure you have probably seen your share of food trends come and go. What were some of the strangest that you can remember? What are some of your favorite food trends today?

Heather: As a culture we have a hard time of grasping moderation. Headlines tell consumers eat this, eat that, live longer, run faster etc. I remember phone calls from readers who were drinking olive oil because they heard monounsaturated fats were good for you. They are. Just not by the cup. Some of my favorite trends today include no boundaries as we explore the flavor nuances of diverse cuisines (blueberries, corn masa, cardamom), local sourcing of food, shopping at real farm markets, community supported agriculture and retro-cocktails.

Katie: – I’ve noticed a real shift in people caring where their food was grown, and where and how the meat they eat was raised. Many chefs are putting lists of farmers and artisans on their menus, and local-only farmers’ markets are popping up in communities all around us. I think it’s really exciting, not only to see the support of small farms, but also to see people getting interested in finding the roots, so to speak, of what ends up on their dinner plates.

TC: A few local chefs are also featured alongside local farmers in the book. Can you tell us a little about them?

The local chefs we feature are all sourcing as much as they can regionally, and celebrate Florida farms with their menus. Kevin Fonzo (K Restaurant & Wine Bar) grows a garden right outside the restaurant’s back door – and spends a great deal of his time educating children about the importance of eating healthfully through a program with a local school. Chef Brandon McGlamery (Luma on Park and Prato) has local farmers delivering produce right to the restaurant. Chefs James and Julie Petrakis (The Ravenous Pig and Cask & Larder) showcase local farmer products on a blackboard in the dining room at Cask & Larder, where there’s usually a dozen or more featured.

TC: Both Katie and Heather have fond memories of ripe tomatoes growing up, if you could go somewhere locally, where can we get the best tomatoes in Central Florida?

Pam and Katie: [We] love the hydroponic tomatoes from Waterkist Farm in Sanford. You can get them at the Winter Park Farmers’ Market from November through June. Heather agrees, but also suggests checking out the Blue Bayou (Yalaha) and Long & Scott (Zellwood) farm markets. [She] also love[s] the flavor of the Florida grape tomatoes especially Santa Sweets sold in major supermarkets.

Palmetto Creek Farms

TC: Pam, what’s the secret to a really good bag of spicy hot boiled peanuts?

Pam: Fresh green peanuts and the recipe from Page 34 in the book – I’ve tried the roadside version many times, but this recipe from Holland Farms up in Milton was simply the best. (And let them cool in the water to completely soak up the flavor.)

TC: I know it’s like asking a mother to pick her favorite child, but what were some of your favorite recipes from the book?

Pam: The boiled peanuts (Holland Farms in Milton), Dale Volkert’s lemon curd (Lake Meadow Naturals in Ocoee) Renee Savary’s roast duck (Twin Oaks Farm in Bonifay) and the fresh passion fruit juice (Gaby’s Farm in Homestead).

Heather: The Spicy Strawberry Margarita with nice jalapeno kick (Parkesdale Farm and Market in Plant City), Cilantro-Lime Kohl Slaw (Superganic Farm, Pensacola) and Radish Top Soup (Worden Farm, Punta Gorda)

Katie: [My] favorites are the saucy beef tacos (Lightsey Cattle Co. in Lake Wales), the olive oil cake (Green Gate Olive Grove in Jackson County) and the sweet corn chowder (Long & Scott Farms in Zellwood).

TC: If you could give advice to all the home chefs out there looking to cook good food at home, what advice would you give them?

Heather: Think fresh and buy local as much as possible. For Central Florida, local to me is a 100 mile swath that circles up to Alachua County, out into the Gulf of Mexico and Atlantic Ocean and across the St. Johns River and loops downward to the top of Lake Okeechobee. That’s a huge market basket of produce, fish, seafood, beef, poultry, eggs and more.

Katie: Don’t be afraid to try something new and out of your comfort zone. Pick one new recipe a week that you’ve never attempted—it’s a great way to learn new skills and to try different flavors. And always use the best quality ingredients you can afford. When you can, buy them from local sources. Choose fresh, crisp veggies with brightly colored skin…use whole milk, real butter, and kosher salt…use fresh herbs and a fresh lemon juice to brighten the flavor of almost anything…and, most importantly, have fun in the kitchen.

TC: Where can we find the book locally? Will you be at any book signing events soon?

You can purchase signed copies at our website, www.fieldtofeastfl.com. It’s also available at Barnes & Noble, Books a Million, and Amazon; we’re at Books & Cooks Oct. 25 at the Winter Park Civic Center, and will be selling and signing books at the Winter Park Harvest Festival on Nov. 17.

What are some future projects you are working on?

A companion Florida seafood book is next!

Catch Pam, Heather, and Katie at Books and Cooks this Thursday October 25th at the Winter Park Civic Center

Orlando Travels – Restaurant highlights

Sponsored

Ricky Ly

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Oct 22, 2012

0

Often called the ‘Theme Park Capital of the World’, the city of
Orlando, Florida, attracts hundreds of thousands of tourists
every year. The home to the world’s most-visited theme park,
Disney Land, Orlando has sprung up a huge industry that caters
to the entertainment and hospitality needs of tourists. Needless
to say, the city has become home to a number of top restaurants,
making it a virtual paradise for food lovers.

A
food trip through Orlando will take you to some of the finest
restaurants in America catering to every taste bud imaginable.
The city’s food industry feeds off the millions of tourists that
stream into the Orlando every year. As such, there’s something
for every palate and every budget, from high-end French
restaurants to hidden eateries patronized by locals. The
competition to attract customers is intense, and many
restaurants offer discounts and deals to retain clientele.
Tourists can often compare late deals to get massive discounts on food.

With that said, let’s get ready for a food trip through Orlando!

1.
Padrino’s Cuban Bistro
Location:13586
Village Park, Suite 304

This is the kind of restaurant that is possible only in Orlando: a
modern take on classic Cuban cuisine. Cutting-edge and comfort
food at the same time, this is a restaurant you can’t afford to
miss.

2.
Earl of Sandwich
Location:
Disney,
1750 East Buena Visa Drive

A favorite among locals and tourists alike, Earl of Sandwich does
sandwiches like no other place in Orlando. This perennially
filled place serves budget food and is perfect for travellers
looking to cut down on their costs without sacrificing on taste.

3.
Seasons 52

Location:
7700 W Sand Lake Road

Classic American cuisine done right, Seasons 52 is perfect for an
evening out. Hearty American food that won’t blow a hole in your
pocket make this one of Orlando’s favorite restaurants.

4.
Fogo De Chao

Location:
8282 International Drive

Orlando’s cosmopolitan culture finds a face in Fogo De Chao, which serves
extraordinarily delicious Brazilian fare. The restaurant will
delight every meat lover with its extensive range of grilled
seafood and steaks.

5.
Yellow Dog Eats Cafe

Location:
1236 Hempel Avenue

An exceptional menu and a small deli atmosphere make Yellow Dog
Eats Cafe one of the must-visit places on your Orlando food
trip. The food is eclectic and inspired by different cuisines.
The place is affordable enough for a family evening out with
kids.

6.
Ethos Vegan Kitchen

Location:
1235 North Orange Avenue, Suite 101

Who knew vegan food could be so delicious? Eat at Ethos Vegan
Kitchen once and you will change your mind about vegetarian
food. A fusion inspired menu boasting of myriad culinary
influences and a welcoming atmosphere have quickly made this the
go-to restaurant in Orlando.

Winter Park Food and Wine Classic 2012

Events

Ricky Ly

-

Oct 20, 2012

0

Reality TV Chef Personalities – Emily Ellyn, Nikki Martin & Giorgio Rapicavoli – To Co-Host The Weekend in Benefit of Local Charities

The Winter Park Food & Wine Classic (“WPFWC”), a two-day festival curated by ABC Fine Wine & Spirits’ David Larue and celebrated chef-owner of 4 Rivers Smokehouse, John Rivers, will take place on October 26-27 at 150 North New York Avenue Winter Park, FL. Visit http://wpfoodandwineclassic.com for more info

Kicking off the weekend is Friends of James Beard, a family-style dinner plated by eight of Central Florida’s most recognized chefs, including Rivers; James & Julie Petrakis of The Ravenous Pig; Henry Salgado of Spanish River Grill; Hari Pulapaka of Cress, Kevin Fonzo of K Restaurant; Brandon McGlamery of Luma on Park and Jamie McFadden of Cuisiniers. Limited to 150 guests, proceeds from tickets will benefit the James Beard Foundation and the UCF Rosen School of Hospitality Management by pledging a $7,500 scholarship donation. To further educate, Kris Moon of the James Beard Foundation will be in attendance offering guests a chance to learn more about the Foundation’s mission.

The following evening, the tent will transform to a rustic, western scene set for 400 guests for the 2nd Annual Cows ‘N Cabs (“CNC”), a food-and-wine walk around, which raised more than $40,000 last year for three local charities. Hosts for the evening include a chef-studded line up of personalities from the Food Network’s “The Next Food Network Star” including Nikki Martin of season seven, Orlando-based Emily Ellyn of season eight and along with recent Bravo TV’s “Chopped” winner Giorgio Rapicavoli.

Sponsored by Spraker Wealth Management and created with the vision of finding a solution to break the cycle of poverty in Central Florida, 100 percent of proceeds garnered from ticket sales and auction items from CNC will be donated to the Community Food & Outreach Center and Coalition for the Homeless. In addition to more than 16 restaurants serving including Citrus Restaurant, deep blu seafood grille, mi Tomatina and Peterbrooke Chocolatier of Winter Park, guests will also have the chance to experience more than 100 wine and 60 craft beer tastings, enjoy live entertainment and a silent auction .

Sipping for the cause continues at Cocina 214, the host for the Official After Party directly following CNC and ends when the last drink is poured. The late-night event will feature a 30-minute autograph session from the celebrity talent at 10 p.m., music and a WPFWC-inspired bar menu. Ten percent all of sales benefit the Classic’s beneficiaries.

WHEN:

Friday, October 26
Friends of James Beard
7 – 10 p.m.
COST: Friends of James Beard: $80 General Admission |$70 James Beard Members

Saturday, October 27
Cows ‘N Cabs Official After Party
6-7 p.m. VIP | 7-10 p.m. General Admission
10 p.m.- Closing
Cows ‘N Cabs: $110 General Admission | $140 VIP

Official After Party- Cocina 214
151 East Welbourne Avenue
Winter Park, FL 32789
www.cocina214.com

All-Access Weekend Pass: $190 (Admission to Friends of James Beard dinner, VIP at Cows ‘N Cabs and the Official After Party)

Christner’s Del Frisco’s Prime Steak & Lobster to Host Interactive “Meat” and Greet Series Debuting Friday, November 2

Events

Ricky Ly

-

Oct 15, 2012

0

CHRISTNER’S CUTTING BOARD
Christner’s Del Frisco’s Prime Steak & Lobster to Host Interactive “Meat” and Greet Series Debuting Friday, November 2

WHAT: This fall, Christner’s Del Frisco’s Prime Steak & Lobster (“Christner’s”) will debut the first of a series of interactive tasting dinners kicking-off on Friday, November 2 at 7:00 p.m. with an introduction by Andrew McIntosh, a connoisseur of beef with more than 15 years of industry experience with SYSCO and McIntosh Specialty Foods and Christner’s sommelier of more than 14 years, Dan Colgan.

To satisfy the palate:

· Hors d’oeuvres
· Dinner Salad
· Samplings of more than six different cuts of meat
· Family-style sides
· Flight of red wines
· Signature Christner’s dessert and coffee

To satisfy the mind:
· Little-known facts about beef
o What makes for the best selection
o History of beef
· Why red is the wine of choice
o Portfolio and ingredients of selected
bottles

One of Christner’s private dining rooms will be opened to an intimate group of 20, with each seat at the table available for $110 (tax and gratuity included). Reservations can be made by e-mailing ChristnersPrimeSteakandLobster@gmail.com. As a takeaway, each guest will leave with a sample of Christner’s Signature Rub.

ABOUT CHRISTNER’S DEL FRISCO’S PRIME STEAK & LOBSTER
Christner’s Del Frisco’s Prime Steak & Lobster was founded in 1993 and is one of Orlando’s oldest steakhouses. The family owned and operated restaurant is legacy of founders Russ and Carole Christner. The restaurant is open for dinner, Monday through Thursday from 5:00 to 10:00 p.m. and Friday and Saturday until 11:00 p.m. Attire is business casual, coat and tie are optional. Private meeting rooms available at no charge. Complimentary valet or self-parking available. Online Open Table reservations; also available by phone. For more information visit www.christnersprimesteakandlobster.com or call 407.645.4443.

WHERE: Christner’s Del Frisco’s Prime Steak & Lobster
729 Lee Road
Orlando, FL 32810

WHEN: Friday, November 2 at 7:00 p.m.

TASTYCHOMPSORLANDO FOOD BLOG

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