Flemings’s Bar Offerings….Bar Bites done right – by Kha Duong, Guest Writer

Fleming’s has always been a place to find a well aged steak and a great glass of wine. With a new bar menu of a la carte items it has also become a place to get casual bite to eat. While Fleming’s does have its 5 for $6 ‘til 7. These items are a great addition to that. The tasting menu was a great selection of the best tastes and preparation techniques Fleming’s had to offer. The wine pairings also complimented each dish from white to red, with each one complimenting the flavors of each dish.

The first course with the fresh Salt and Pepper Shrimp with a delicious caper-mustard . The shrimp was well cooked and the breading did not overpower the taste of the shrimp. An additional surprise was a fried lemon wheel that added a great brightness. Paired with Conundrum, White Blend, California 2010

The second course of the Cedar Roasted Mushroom and Artichoke Flatbread. The great earthiness went well with the baked flat bread. The mushrooms and artichokes complimented cheese very well. the Paired with Maso Canali, Pinot Grigio, Italy 2011

The third course was a House Made Burrata on Toasted Garlic Crostini with Charred Grape Tomatoes and Wild Arugula. This was the favorite dish of the entire group. The Burrata had a great texture and had the right elements of saltiness and creaminess. I advised the head chef that he should jar this and sell it because it was that delicious. The chardonnay that was paired with this dish was also my personal favorite. Paired with Franciscan Oakville Estate, Chardonnay, Napa Valley 2010

The fourth course was the Prime Steakhouse Meatballs in Peppercorn Sauce with Shiitake Mushrooms. The meatballs tasted of how a great beef meatball should taste. The great flavor of the shiitake mushrooms and the peppercorn sauce tied all the elements together. Paired with Parducci, Petite Sirah Mendocino True Grit, 2008

The fifth course was Fleming’s Original Prime Rib Melt with Swiss Cheese, Sauteed Mushrooms, Whole Grain Mustard and Horseradish Slaw. If you could imagine a great prime rib sandwich where the meat is tender, juicy, and isn’t outweighed by its other elements. This is that sandwich. Paired with Pascual Toso, Malbec Mendoza Argentina, 2011.

The sixth course was a Filet Mignon Flatbread with Danish Blue and Monterey Jack Cheeses topped with an Onion Confit. Some about this dish while very american had great flavors that reminded me a childhood dish my mother used to make. It had the right amounts of beef and the great onion confit was a perfect touch. Paired with Langmeil, Three Gardens SMG Barossa Australia, 2009

While other great steak houses may offer bar menus, Fleming’s has done it right and it has me considering Fleming’s for my next casual dinning experience.

TheDailyCity.com, which brought the city of Orlando events such as The Food Truck Bazaar, Orlando Improv Festival, Audience Choice Awards and Mobile Art Show, is bringing a new event currently titled “TheDailyCity.com Night Market” to Orlando, in partnership with Waterford Lakes Town Center. It will have a two-month experimental run. TastyChomps spoke with Mark Baratelli, producer of TheDailyCity.com, and talked about their upcoming project.

Event Dates:

Wednesday September 26
Wednesday October 24

Times:
6-9pm

Admission:
Free

Location:
Waterford Lakes Town Center, between the movie theatre and Pier One Imports

http://www.facebook.com/events/413800718681252/

Tasty Chomps: What made you want to start a night market?

Mark Baratelli: I brought my “The Food Truck Bazaar” event to Waterford Lakes and it went very well. Afterwards, they asked if I knew someone I could recommend to revive their farmers market. I thought, “What about me?” Maybe I could take what I’ve learned doing 70+ iterations of “The Food Truck Bazaar” over the past year and a half and use it towards markets. They originally wanted a farmers market, but I shared with them my vision for something different, and they were very much excited about it. So I got excited. Fingers crossed all goes well!

I am modeling the vendor selection on what I saw in New York City. I liked Hells Kitchen Flea Market and The Brooklyn Flea. I like a mix of vendors that provide antiques, vintage clothing, artisan specialty food and some unexpected stuff mixed in.

TC: What do you envision the night market to be like?

MB: The first couple will be small. Around 11 or so vendors. Its a night, so no tents. It should look like a farmers market at first glance. but when you walk up to the table, you should be surprised. Vegan donuts? Artisan marshmallows? Custom screenprinted posters? Fun, eclectic and unexpected. We’ll be in a parking lot, much like at The Food Truck Bazaar, so there’ll be plenty of free parking. Folks should be able to hope out of their cars, check out the merch, and maybe find a little something they didn’t know they needed.

TC: What should attendees expect?

MB: The form factor is a farmers market. The merch on the tables should take people by surprise. I hope! I want people to browse and leave happy knowing that their city is more creative than they might have been aware of.

TC: Why Waterford Lakes? 

Waterford Lakes and I have a history. Its short, but its there. And I am happy to be working with them again. I did one of my “The Food Truck Bazaar” events there, and I very much think the space is great. So when they brought up the idea of a farmers market, I thought it would be a great space to do something unique, like this night market idea I proposed to them. So happy they went for it.

MB: What are some cool vendor items that you can find only at the night market?

You can find the items these vendors will be selling at other locations, but not at other markets. Lure Design is a graphic design and print house. Adjectives is an 80-vendor antique market in Altamonte Springs. Other Peoples Property puts on giant “Swap & Shop” events and does person one-on-one styling. The Book Worm is a small shop in the Milk District. Lollypops & Pistols is Orlando’s FIRST fashion truck. Mobile Art Show is an art show on wheels. While most of this can be found elsewhere, having it all in one place is what makes the market unique.

Lure Design: posters
Adjectives Market: antiques
Other Peoples Property: vintage clothing
The Book Worm: used books
Lollypops & Pistols: fashion truck
Mobile Art Show

TC: Are you excited about the “local” Orlando movement? Where do you see the local movement going?

MB: Local, as Tony Adams of Big Wheel Provisions says, is lovely. But the focus for TheDailyCity.com Night Market isn’t on local. Its on good. Its on quality. Its on creativity. And that can come from anywhere. Why not celebrate a person from Tampa or Jacksonville or New Smyrna Beach? This isn’t a locals-only affair. Its an interesting-only affair. Ideas are everywhere and I do not believe in limiting myself or the guests to just those vendors who happen to live in Orlando.

TC: Will there be food at the event? If so, what vendors will be there?

MB: The food offerings are snacks and gifts, not full on meals:

The Butchers Pantry: butcher
Glazed and Confused: vegan donuts
Le Muffinette: muffins
Wondermade: artisan marshmallows
Local Yolk’l: breakfast sweets
The Crepe Company: crepes

TC: Why do you think your events like the Food Truck Bazaar are so wildly popular?

MB: Its all about the food. I don’t do bounce houses or live music or video game trucks or face painting or balloon animal twisters or any of that. All of that is well and good in certain contexts, but when I am trying to make people focus on the food, that stuff can be a distraction. This is not a fair. This is about the appreciation of food, mobile food vendors, small businesses. Your kid will have fun without all that other stuff. I keep it simple. Bring your chair, bring your friends, grab some food, sit on a sidewalk or the tailgate of your truck, and eat togther outdoors with your community. Its about eating together. People like it. I also think people appreciate the curated aspect of The Food Truck Bazaar. I don’t let every food truck in. I do give those that aren’t fully prepared a chance. If they can learn from the other truck owners and improve, they stay. If not, they go. There’s a lot of choosing, tasting and truck selection that goes on behind the scenes that no one sees. These trucks don’t just pop up in your town and just happen to all be high quality. Thats my job. I make sure that happens.

TC: Who are your role models if any?

MB: Craig Ustler and Ryan Seacrest. Mr. Ustler had me for lunch one day with him and his team and three hours later, I found my hero. He is so smart and quick. He knows so much. But here’s what differentiates him from many, many others I deal with: he listens. He listened to me, some guy with food trucks in a parking lot. Some guy with a blog. I mean, Mr Ustler builds buildings for a living. He’s the lead on the Creative Village. And yet he took the time (three hours!) to listen to me and ask me questions. I won’t forget it. When I work with others and see their lack of listening, I think back to Mr Ustler. My other role model is Ryan Seacrest. He took one hosting gig and turned that one opportunity into an empire. Radio shows, tv reality shows, tv hosting gigs. Its unbelievable what he’s accomplished in the time he’s been in Hollywood. Maybe he has a powerful uncle? I dunno. I just really admire people who just go for it.

Great event coming up in October featuring local authors and delicious food to benefit the Winter Park Public Library! Details below

THURSDAY, OCTOBER 25, 2012 6–9 PM
Rachel D. Murrah Civic Center
1050 W. Morse Blvd., Winter Park
FOOD TRUCKS PROVIDED BY
THE FOOD TRUCK BAZAAR

6-9PM
Feast on a lively panel discussion moderated by renowned novelist Bob Morris and accompanied by Cask & Larder craft brews, signature cocktails, and fine wine. Then stroll and dine from fan-favorite food trucks

Star Panel featuring
Chef Norman Van Aken
– Co-Author with son Justin of his latest book My Key West Kitchen
James & Julie Petrakis
– Owners of the Ravenous Pig and the brand new Cask & Larder
Heather McPherson, Pam Brandon, and Katie Farmand
– Co-Authors of Field to Fiest
Eileen Daspin
– Author of The Manhattan Diet: Lose Weight While Living a Fabulous Life
Emily Ellyn
– Retro Rad TV Chef from Food Network Star

9PM
After-Party at the Ravenous Pig

Tickets
$10 General Admission or
$75 General Admission plus the After Party at The Ravenous PIg
add $25 to either option for reserved seating

To Purchase Tickets Visit the Winter Park Public Library or go to www.wppl.org

Join former White House Presidential Chef Walter Scheib on a uniquely American culinary journey on September 14 and October 20 at the Napa restaurant at The Peabody Hotel on International Drive here in Orlando. Featuring a 4-course dinner and wine from American vineyards, the Napa Presidential Dinner Series will give you an authentic taste of executive style.

For eleven years (1994 to 2005),  Chef Walter Scheib, a graduate of the Culinary Institute of America in Hyde Park, had the challenge and honor of doing daily what most chefs might be lucky to do once, serving the First Family of the United States from President Bill Clinton to President George W. Bush. From planning State Dinners that paid tribute to world leaders such as Nelson Mandela to creating a repertoire of First Lady Lunches to orchestrating barbecues for thousands of guests on the South Lawn, Chef Scheib helped shape White House cuisine and events for more than a decade.

Presidential Chef Walter Scheib with President Bill Clinton

A Presidential Dinner at Napa
September 14 and October 20
6:30 pm Reception, 7:00 pm Dinner
Reservations Required 407.345.4570
Seating is Limited

Menu

SESAME CRUSTED HALIBUT

Red Curried Sweet Potato Soup
Steele Cuvée Chardonnay

TEQUILA GLAZED SMOKED
ANGUS TENDERLOIN
Warm Fruit Salsa, Chipotle Corn Sauce
St. Francis Old Vines Zinfandel

MANCHEGO TAMALE TART
Avocado, Orange & Sweet Onion Salad
Stag’s Leap Sauvignon Blanc

PEACH & BLACKBERRY COBBLER
Honey & Lavender Ice Cream
Chateau St. Michelle Late Harvest Chenin Blanc

The Peabody Orlando – www.peabodyorlando.com/dining – 407.345.4570

Chef Walter Scheib
(White House Executive Chef, 1994 – 2005)

From theamericanchef.com 

In April 1994, after a lengthy application and screening process, Walter Scheib became the chef to America’s chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others, not to mention the thousands of congressional members, journalists, and other House visitors who got to know his food.

A highlight of Scheib’s White House achievement was his creation of a distinctly American repertoire for the nation’s First House. He continues to speak with eloquence and pride about America’s bounty today, praising the artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever. “America is rich in amazing produce, meats, and fish,” Scheib says. “Using just a few excellent ingredients, anyone can make a perfect meal with very little formal training.”

THE AMERICAN CHEF™ is the name Scheib has taken for his new corporation. Since he returned to private life, Scheib has founded The American Chef™, the company through which he shares his knowledge of the development of American cuisine at the White House, as well as White House remembrances, with audiences across the country. His special events often aim to bring together business leaders, using group cooking as a method of team bonding. They also offer home entertainers and party planners unique approaches to special events. For cooking schools, cooking demonstrations and lectures, Scheib teaches classes ranging from State Dinner Secrets to throwing a White House Birthday Party.

The American Chef™ offers a multitude of special-event concepts such as White House style cocktail receptions, First Lady Luncheons, State Dinners, and Outdoor “South Lawn” barbecues and picnics. His educational and entertaining sessions and demonstrations are filled with fascinating White House insider’s anecdotes, culinary insights, team building and bonding, as well as, exercises with a culinary twist. Sessions frequently feature hands-on cooking demonstrations with audience participation and interaction.

Food is Scheib’s lifelong passion. He discovered his mother’s pots and pans early in life and soon felt comfortable preparing meals for parents and friends. By the time he graduated from high school, he was eager to pursue a profession in the culinary arts. He attended the Culinary Institute of America, from which he graduated with high honors in 1979. Immediately thereafter, Scheib started as a Rounds Cook at a premier Washington, D.C. hotel, and within three years was promoted to Executive Chef. Before coming to the Greenbrier and then the White House, he served as Executive Chef at other major hotels and resorts such as the Boca Raton Resort and Club.

The American Chef™ has become a great success. Scheib has developed a very popular speaking approach regaling guests with interesting, informative and often humorous anecdotes from his years in the White House. Scheib has made numerous appearances, both national and local. On the CBS Early Show, he demonstrated how to make a “presidential burger”…on the Fourth of July, no less. Additional television appearances include The Daily Show with Jon Stewart, the CBS Early Show, Good Morning America, Weekend Today in New York, Nightline and Iron Chef on the Food Network Station. Newspaper and Magazine stories and interviews about his company and his food have been seen in The New York Times, The Washington Post, The Wall Street Journal, The Philadelphia Inquirer and The U.S. News and World Report, in addition to other articles. Please visit the americanchef.com for the full text of these articles. . He is the co-author of the newly published White House Chef: Eleven Years, Two Presidents, One Kitchen, which was released in January 2007.

Peabody Presidential Series
Recipe provided by former White House chef Walter Scheib
SESAME CRUSTED HALIBUT
with
RED CURRIED SWEET POTATO SOUP

Makes 6 portions

For the halibut
6 each 3 oz portions of skinless halibut fillet
Lightly spread wasabi paste on one side of the halibut then season with salt and pepper
and 5 spice mix and then coat that side with a mix of white and black sesame seeds
Sear the halibut and finish in the oven at service

For the soup
1T vegetable oil
2T chopped shallots
2T grated fresh ginger
2T chopped garlic
1T grated lemongrass
2 leaf Kaffir leaf
1-2t red curry paste. Careful this is very hot, add half first and check heat
2/3# roasted sweet potato puree
24 oz vegetable or chicken stock
6 oz. unsweetened coconut milk
2 oz lime juice
2-4 oz. honey depending on sweetness of potatoes
S&P

For the vegetables
2t ginger grated
2t garlic chopped
2 oz. yellow squash julienne
2 oz. zucchini julienne
2 oz. carrot julienne
3 stalks scallions greens finely julienned

CRISP RICE NOODLES
METHOD
1) Heat vegetable oil in a 2 qt sauce pot over medium heat, add shallots, ginger, garlic, lemongrass, kaffir leaf and curry paste; sweat them until tender (2-3 min.) do not let
brown
2) Add potatoes and cook about 2 min. more
3) Add stock and coconut milk, cook 20 min
4) With hand blender or in food processor, blend mix until smooth, strain into new 2 qt pot. Add more stock if the soup is thicker than needed
5) Add honey and lime juice to balance spiciness and sweetness of soup and season with salt and pepper. Hold warm for service
6) For the vegetables, in a 12 inch sauté pan over medium high heat sauté ginger and garlic, stir fry quickly all vegetables season with S&P
7) Arrange vegetables in the middle of a warm soup plate, halibut on top, ladle soup around the vegetables and garnish with scallions, and rice noodles serve

Fogo de Chao is an authentic Southern Brazilian Steakhouse featuring a prix fixe menu showcasing 15 delectable cuts of meat, gourmet salads, decadent desserts and an award-winning wine list.

The perfect balance of upscale dining while having a comfortable atmosphere and keeping an authentic Brazilian  theme, Fogo De Chao will be participating in this year’s Orlando Magical Dining Month presented by Visit Orlando with a special $30 menu outlined below. $1 from each of these meals will go to charity, this year the Edgewood Ranch

Fogo De Chao Magical Dining Menu

SALAD BAR
The salad bar includes items such as hearts of palm, giant asparagus, fresh buffalo mozzarella cheese,
sun dried tomatoes, fresh cut and steamed broccoli, marinated artichoke bottoms, tubule,
smoked salmon, an assortment of fine cheeses, and much more

Choice of Entrèes
FILET MIGNON, PICANHA (TOP SIRLOIN) & EIGHT OTHER VARITIES OF FIRE ROASTED MEATS

*Side dishes are served family style and include seasoned mashed potatoes,
caramelized bananas, crispy polenta and warm cheese bread

Choice of Desserts
(Choose One)

FLAN

ICE CREAM

KEY LIME PIE

TURTLE CHEESECAKE

Fogo de Chao Brazilian Steakhouse
8282 International Drive
Orlando, FL 32819
Phone: (407) 370-0711
http://www.fogodechao.com/

Impressions of Fogo by Ricky Torres, guest writer

First Impression: this is my first time at a churscarria in general, so I had high expectations for this new restaurant. It’s tucked on the busy and very restaurant oriented side of International Drive which is a perfect place to find variety in dining. On the outside there is a decorative firepit with a very rustic Brazilian feel and as I entered, an open scenic layout where the kitchen is viewable, and so is the amazing see thru winery room. There was definitely a “wow” factor to the restaurant upon arrival. I was eager to continue.

Service: Upon arrival I was warmly greeted by the hostess who was very friendly and quick to show me my seat. I was impressed because there was a good volume of customers so the hostesss were definitely busy, but she was still able to show me a personable experience.
The waiter was beyond hospitable. He was very authentic in his tour and very professional throughout the media dinner hosted by Visit Orlando. I think that was the biggest wow factor for me especially when he gave us a personal tour of the facility. He was very friendly, educated on the history of the meats and brazilian culture, and also educated on the restaurant as well.

Server: Our server was also very courteous and friendly, and came regularly to make sure we were being served. She was also very educated on the history of the restaurant which shows they know about the background and details for the restaurant. She also was very good at making recommendations since it was my first time there.

Meat Chefs/Gauchos: Wow, they weren’t kidding when they said that you need to pace yourself. They came all the time and with different cuts.

Food:
Salad Bar: A huge salad bar with I would say well over 20 items. I only tried a few items since I was trying to save my appetite for the meats. The lettuce was crisp, tomatoes ripe, and the toppings such as dressings cheeses and light meats (salmon, ham, turkey). There were also rice and beans which were good but nothing amazing. This was a good compliment as an appetizer.

Main course: The most enjoyable meat I tried was the filet mignon. I’m a huge fan of filet mignon because it’s a thick and juicy cut and in this case it came out that way. It was sizzling when it came out and sizzling when it hit the plate. It was perfectly salted and the taste was bold. I actually got this one twice 🙂 . My least favorite cut was the top sirloin, the rock salts were still on the meat and I actually got a crunch from the bite so that was unpleasant, although this is the traditional Brazilian way of marinating the meat with rock salts. The only thing that saved it was the very good chimichurri sauce, the hot sauce, and the steak sauce. All the sauces were delicious and homestyle. Overall, all the cuts of meat were fresh, hot, and they definitely don’t let you go hungry.

Dessert: I actually ordered a simple New York cheesecake because I was pretty full. The cheesecake was light and fluffy and they even had 4 different syrups I could put on, peach, strawberry, chocoalte, or caramel. I chose strawberry and it was delicious. The serving was a HUGE three layered slice. It was a good end to my protein filled meal.

Drinks: sparkling water was given at arrival which was nice. I ordered the traditional brazilian drink that was recommended to me which was the caipirinha. I got two flavors, strawberry lemonade acai, and the raspberry mint. AMAZING drinks not to strong sweet and actual cuts of fruit. I enjoyed the crisp taste.

The mood was suttle, very upscale but comfy. I loved the view of the winery, and the personal tour showed us the party rooms which were very very NICE. I would definitely have my wedding or special occasion there without a quesiton. The lighting is comfy and everyone down to the chefs in back are dressed in traditional brazilian cowboy attire. I like that feel.

OVERALL I would definitely go again especially with the value. It is a great mix of fine dining with a good amout of fun and memories. Quality was on point and combine the authenticity of the restaurant with everything else and you have a must visit experience. I would recommend it to anyone, and would definitely go again.

Note – Experience was even better with the visitorlando staff and local bloggers 🙂

WHY: This premier culinary event features unique and succulent specialties from 30 of Central Florida’s finest restaurants and chefs, a fabulous silent and live auction, and entertainment. EVERY DOLLAR raised fights hunger and homelessness in our community and around the world.

LOCAL BENEFICIARIES: Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida

WHEN: Saturday, August 25, 2012
6:45 pm – 10:00 pm

WHERE: Orlando World Center Marriott
8701 World Center Drive
Orlando, FL 32821

TICKETS: VIP Tickets: 6:45 pm – 10:00 pm, $150 each
On Wednesday, August 15 there is a one day promotion where you get $25 off a VIP ticket with the code ONEDAY

Includes access to the exquisite appetizers, entrees and desserts from over 30 of Central Florida’s leading restaurants, along with wine, coffee and beer.

FOLLOW: Website: http://tasteofthenation.org/orlando
Facebook: www.facebook.com/OrlandoTaste
Twitter: @OrlandoTaste #orltaste

CONTACT: Andrea Patenaude, 407.514.5469 or ap6433@att.com

ATTIRE: Cocktail/Semi-Formal

PRESENTING SPONSOR: Darden Restaurants

MAJOR LOCAL SPONSORS:
Walt Disney World, Regions Bank, Creekstone Farms, Cadillac, Whole Foods Market, Randy E. Schimmelpfennig of Morgan & Morgan, Hilton Grand Vacations, Orlando World Center Marriott, JetBlue, Progressive Communications, Neiman Marcus, WFTV Channel 9, MIX 105.1, 1059 Sunny FM

100% OF TICKET SALES HELP ENSURE NO KID IN AMERICA GROWS UP HUNGRY!

2012 MENU PREVIEW

Bahama Breeze

B.B. King’s Blues Club

Bosphorous Turkish Cuisine

CHICKEN ADANA

Hand Chopped Chicken Seasoned and Grilled

The Capital Grille

Christner’s Del Frisco’s

CRAVE

Creekstone Farms

Cress

FRESH FLORIDA SEAFOOD CEVICHE

Cilantro & Mint Chimichurri, Local Pork Chicharon

LOW AND SLOW PULLED CREEKSTONE FARMS PRIME BRISKET

Smoked Onion Infused House-Made Crème Frâiche, Lentil Crisp

 OPEN-FACED ROASTED LOCAL VEGETABLE BISTEEYA

Caramelized Shallot & Blackberry “Mornay”, Peppercorn & Parmeggiano Shortbread

Cuisiniers Catered Cuisine & Events

CUISINIERS TAQUERIA

Slow Roasted Pork, Salsa Verde, Black Bean Moustarda

Beef Brisket, Asian BBQ, Pickled Cabbage

Blackened Shrimp, Sweet Chili Aioli, Pickled Celery, Roasted Corn

 Dine With Shamu at SeaWorld Orlando

 Emeril’s Tchoup Chop

Char Siu Short Ribs in Chinese Bao with Kim Chi Style Slaw

 Empress Sissi

FreshPoint

Fulton’s Crab House

Hilton International Drive: Spencer’s for Steaks and Chops

Cold Water Lobster Tail

Heirloom Tomato Tar Tar

Smoked Morel

Green Harissa Aioli

Journey’s Catering

JW Marriott Orlando Grande Lakes

Jagerwurst, Sweet Corn “Fluff,” Black Eyed Pea Kettle Corn, Apple-Bacon Jam, Popcorn Shoots

K Restaurant and Wine Bar

Seared Hudson Valley Foie Gras, Fried Rosemary Waffle, Bacon Chutney, Blueberry Marmalade

Bacon Rilettes, Crostini

Pan Seared Scallop, Heirloom Tomato, Peach, Watermelon Gazpacho

LongHorn Steakhouse

Nestle Professional

Olde Hearth Bread Company

Orlando World Center Marriott

Portobello 

Red Wing Restaurant

Elk Stroganoff over Homemade Spatzle

Rosen Shingle Creek: A Land Remembered Steakhouse

Rock Shrimp Texas Caviar

BBQ Spiced Filet

Honey Bourbon Sweet Potato, Pickled Vegetables

Fried Corn Bread

 Chocolate Crème Brulee

Fruit Coulis & Fresh Berries

Rosen Shingle Creek: Cala Bella

Spaghetti Squash Pasta

Tuscan Roasted Vegetables, Parmesan Crisp

Lobster Risotto, Micro Basil

Royal Plaza

Chef Jean-Louis’ Famous Bananas Foster

 Roy’s

Ahi Tuna Poke & Grilled Szechuan Spiced Pork Ribs

Sanaa at Disney’s Animal Kingdom Lodge

South African Butter Chicken Curry, Cumin and Cardamom Infused Basmati Rice, Minted Cucumber Raita, and Cracked Black Pepper Papadum

Sushi Pop

PORK TACOS

Cinnamon and Star Anise Braised Pork, Avocado Puree, Greens & Cilantro Sprouts, Hoisin BBQ Sauce

BUBBLE GUM SORBET

Sorbet Liquid Nitrogen Style with Pop Rocks, Whipped Cream

Taverno Opa

Roasted Lamb with Lemon Potatoes and Side of Tzatziki

Baklava – Walnuts, Cinnamon, Cloves and Honey

Three2OH Ice Cream 

 Timpano Italian Chophouse

Universal Orlando Resort

Creekstone Farms Short Ribs, Wild Mushroom Risotto

Asian-inspired Duck

Chocolate Banana Torte, Mascarpone Cream

Uno Chicago Grille

Whole Foods Market

Indulge in an Assortment of Specialty Items, including Cheeses, Charcuterie, Gourmet Olives, Refreshing Gazpacho and a Wonderland of Miniature Desserts; Accompanied by Fine Wines

Wolfgang Puck Grand Café

Seared Sea Scallops with Thai Spiced Eggplant and Red Curry Sauce

by Tony Tam, University of Florida

Tommy Bahama is probably best known as a purveyor of island themed casual wear, but at several locations throughout the US, including the location here in Orlando at Pointe Orlando, there is an attached “island” restaurant to the Tommy Bahama store. Although the menu has popular staples like jerk chicken, bbq ribs, ahi tuna tacos, and macademia nut encrusted snapper, we were recently invited to try and sample a few of the items from their special chef’s menu to try out and savor.

Ceviche

Seared tuna with wasabi sauce

The ceviche was served with a tortilla chip and was a great way to start off this summer evening. The chefs kept the pace going with the seared Tuna with a wasabi type sauce. The short ribs were soft and tender with and served with whipped potatoes.

Short ribs at Tommy Bahamas

Assorted Desserts

Desert was a Malted Chocolate Pie with a crispy Chocolate Cookie Crust, soft Mocha Mousse, and English Toffee Crumble. Butterscotch Pudding Chocolate Ganache, Scratch Caramel, White Chocolate Mousse.

The Piña Colada Cake with Vanilla Cake, Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut was my favorite. It really tied the island theme well and there’s no other place that has this delectable desert. The meal was light and fulfilling.

Overall, the experience was great and the food is worth a try for some casual island fare in Orlando, a nice respite from tourist life.

——–

Upcoming event

Did you know National Relaxation Day is next week?  On August 15^th, Tommy Bahama is throwing a National Relaxation Day Party at the restaurant, bar & store at Pointe Orlando complete with live music, giveaways throughout the day, in store massages, specialty cocktails & a delicious BBQ menu. This party is the culmination of a month long campaign to make National Relaxation Day an official holiday. The petition has been available to sign all month at tommybahama.com/relax; with every signer automatically entered to win a 14 Day Princess Cruise to Hawaii!