On the Monday of Labor Day weekend, September 3rd, five local chefs will be hosting a neighborhood charity dinner event benefitting the Neighborhood Center of West Volusia County (http://www.neighborhoodcenterwv.org).
The dinner will feature Chefs Kevin Fonzo of K Restaurant, Chef Tony Adams of Big Wheel Provisions, Chef Kathleen Blake of The Rusty Spoon, Chef Lynae Gurnsey, and Chef Hari Pulapaka of Cress. All revenues generated will benefit The Neighborhood Center of West Volusia.
The dinner will also feature a sneak preview of a collaborative show with Chef Kevin Fonzo and Chef Hari Pulapaka at 6pm.
Rosen Centre’s Vine & Dine “A Different View of the World – The South American Perspective”Event Date
Thursday, July 26, 2012
Time
7:00 PM – 11:00 PM
Location
Everglades Restaurant at Rosen Centre, 9840 International Drive, Orlando, FL 32819
Cost
Individual tickets are $75 per person, plus tax and gratuity. As with all Everglades’ guest, valet parking is complimentary. Guests enjoy special $79 deluxe room rate (plus tax and gratuity).
Event Description
Vine & Dine presents “A Different View of the World – The South American Perspective” featuring special guest speaker Master Sommelier Andrew McNamara and his selections of fine wines from Argentina and Chile paired with Chef Fred Vlachos six course menu inspired by the cuisine of South America. Vine & Dine events feature a reception with a welcome wine or unique wine cocktail, casual conversation about wines, and wonderful raffle prizes including free bottles of wine and other wine gifts.
The menu for “A Different View of the World – The South American Perspective:
Selection of Argentine Cheeses
White Asparagus Soup with Mussels Escabeche
Lobster and Artichoke Salad Green Gazpacho Vinaigrette, Shaved Fennel and Olive Oil Caviar
Papaya Lime Sorbet
New York Strip Steak Drizzled with Sherry Sauce and topped with Green Chili Aioli
Empanada Dulce & Grilled Pineapple Arroz con Leche
Rosen Centre Heads South of the Equator for Upcoming
Vine & Dine Event “A Different View of the World:
The South American Perspective”
Wine Pairing Dinner Thursday July 26 to Feature Master Sommelier Andrew McNamara Presenting Wines from
South America and Chile
Guests enjoy a toast at a Vine & Dine dinner
Rosen Centre‘s popular Vine & Dine wine pairing series is heating up and heading south this summer – south of the equator, that is, as the award-winning hotel presents “A Different View of the World: The South American Perspective” on Thursday, July 26 at 6:30 p.m. Andrew McNamara, Master Sommelier at Premier Beverage, a leading distributor of wine and spirits in Florida, will select wines from Argentina and Chile to pair with a six-course South American inspired menu developed by Everglades Chef, Fred Vlachos.The six-course meal begins with a selection of Spanish Cheeses paired with a Bodega Colome Torrontes, Argentina 2011, followed by a Lobster and Artichoke Salad topped with Green Gazpacho Vinaigrette, Shaved Fennel and Olive Oil Caviar paired with a Montes “Limited Selection” Sauvignon Blanc, Chile 2011. The third course features White Asparagus Soup with Mussels Escabeche paired with a Santa Ema “Amplus” Chardonnay, Chile 2009. Guests may cleanse their palates with a refreshing Papaya Lime Sorbet before indulging in the main course, a succulent New York Strip Steak drizzled with Sherry Sauce and topped with Green Chili Aioli. Two wines will be served with the main course – a Colome Malbec, Argentina 2009 and Errazuriz Carmenere, Chile 2011. For dessert, Chef Vlachos will serve a Chocolate Cream Cheese & Chipolte Empanada and Grilled Pineapple Arroz con Leche enhanced with an Errazuriz Late Harvest Sauvignon Blanc, Chile 2010.During the dinner, McNamara will share with guests his extensive knowledge of South American wines and discuss the differences in the winemaking process in the southern hemisphere. As the seasons are reversed below the equator, what patrons may know about the growing season for California wines, for example, no longer applies in Argentina, Chile and other South American countries. McNamara has been a Master Sommelier with Premier Beverage in the Miami/Fort Lauderdale area for more than three years. Prior to joining the privately held company, he served as the Wine Department Chairman for the Professional Culinary Institute, which offers the only Court of Master Sommelier’s approved program. He is a member of numerous wine associations including the Aspiring Masters of Wine, Wine Reviews, Wine Tasting Argentina, Wine Tasting Chile, Wine Tasting Uruguay and World’s Best Sommeliers and Wine Writers.
Andrew McNamara, Master Sommelier at Premier Beverage
McNamara is just one of the many distinguished wine experts to appear at Rosen Centre’s Vine & Dine series this year. In January, Vine & Dine featured Jesse Lange, general manager/winemaker of Lange Estate Winery & Vineyards, an award-winning winery in Willamette Valley, Oregon. In March, Rosen Centre welcomed as its distinguished guest speaker, Advanced Sommelier D. Lynn Proctor, subject of the soon-to-be-released documentary film “SOMM.” Then, in May, Rosen Centre welcomed Master Sommelier Joseph Spellman of Justin & Landmark Vineyards in California, one of only 118 Master Sommeliers in North America.
Each Vine & Dine event begins with a reception in Everglades Bar featuring a welcome wine or unique wine cocktail. The group then adjourns to Everglades restaurant, offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades for a multi-course gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selectedto complement the cuisine. During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. Anintimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.
The cost of each Vine & Dine dinner is $75 per person, plus tax and 20 percent gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate of only $79 plus tax. As with all Everglades dining experiences, valet parking is complimentary.
Vine & Dine dinners can be customized for private group events. The Everglades restaurant’s extensive wine list, which features an array of wines from all regions, winemaking styles and price points, allows the culinary team to work with event and meeting planners to arrange unique experiences within any budget. The restaurant also offers an extensive selection of organic wines from wineries that share the hotel’s passion for protecting the environment and creating quality products in a sustainable manner.
Rosen Centre has received Meetings & Conventions’ prestigious Gold Platter Award, which is given to select properties throughout the nation that demonstrate creative and culinary excellence. Just minutes away from the Orlando International Airport and the area’s most popular theme parks and attractions, Rosen Centre is located at 9840 International Drive, Orlando, FL 32819. For more information, visit www.rosencentre.com or call (800) 800-9840.
For the second year, NW Cherries has selected one iconic restaurant in each US state to create and feature a unique Rainier cherry menu item honor of National Rainier Cherry Day on July 11, 2012. Each restaurant receives approximately $400 worth of free rainier cherries to play with (40 pounds) and incorporate on their menu. From Rainier cherry-infused cocktails and brews to rainier cherrycompotes on perfectly prepared proteins, each chef has designed a special dish that not only showcases the cherries’ sweet, crisp flavor, but also incorporates them into the cuisine for which the state is known.
The Ravenous Pig has stepped up to the challenge and will offer a special, exclusive cherry dishes in the second week of July, in the peak of Rainier cherry season for locals to enjoy. Chefs James and Julie Petrakis have prepared these recipes:
Crispy pork belly with Rainer cherry jam
Rainier cherry cobbler with almond milk ice cream
Gin & jam cocktail with cherry jam
Rainier cherry cobbler with almond milk ice cream
Crispy pork belly with Rainer cherry jam
Sesame-crusted Hudson-Valley foie gras with Rainier cherries that have been plumped in Herring Cherry Liqueur with honey-butter phyllo crackers & white sesame foam
Riesling is a white grape variety which originated in the Rhine region of Germany made of an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked and in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon Blanc.
In the late nineteenth century German immigrants brought with them Riesling vines, named Johannisberg Riesling to qualify them as “legitimate” German Riesling. New York, particularly in the Finger Lakes region, was one of the earliest U.S. producers of Riesling. Plantings started to appear in California by 1857 and followed in Washington State in 1871.
The grape is currently on the rise in Washington State but on the decline in neighboring Oregon. Riesling from this area ranges from dry to sweet, and has a crisp lightness that bodes well for easy drinking. Often there will be an easily detectable peach and mineral complex. Some Washington State winemakers, such as Chateau Ste. Michelle, are adapting German-style Riesling production methods, and even partnering with well-known German vintners like Dr. Ernest Loosen to create specialty wines such as the Eroica Riesling. With annual productions of over 600,000 cases a year, Chateau Ste. Michelle is the worldwide leader in the production of Riesling wines by volume.
Summertime is coming and the warm weather is one of many great reasons to enjoy delicious Chateau Ste. Michelle Riesling. The noble Riesling grape is unique among all varietals for its unsurpassed versatility. And Chateau Ste. Michelle brings Riesling to a very high level, serving beautifully both as a refreshing sipping wine and as a phenomenal complement to an almost endless range of foods. That’s because this varietal delivers a rush of fresh, yet complex fruit notes balanced by a crisp acidity.
Chateau Ste. Michelle winery was among the first to plant Riesling in Washington state more than 40 years ago, and continues to champion the grape to this day; helping to usher in its recent rise in popularity. Wine connoisseurs around the world are currently enjoying a “Riesling Renaissance” with Chateau Ste. Michelle producing the #1 selling Riesling in America. Riesling is more than just sweet – the varietal offers styles for every meal, with a natural balance of acidity and sugar, lightness of alcohol, and fruit-forward flavors.
Riesling is great as a sipping wine on its own, but its versatility is what makes it the perfect food wine. From tapas and appetizers to fish or poultry, and almost anything in between, Chateau Ste. Michelle has you covered making every meal special. Try it with hearty mains (like dishes with chili-laced sauces and spicy marinades), sides such as roasted root vegetables, or fresh oysters and appetizers of cured meats and cheeses. The choice of Riesling styles makes them capable of bringing out the best in every menu, including the spice and zest of Asian, Mexican, Indian and more.
– Dry Riesling
The Chateau Ste. Michelle Dry Riesling is a crisp, dry and refreshing style of Riesling. It exhibits fresh flavors of white peach and mandarin orange, and ends with a clean f nish. This is an incredibly versatile food wine and my favorite with oysters. – BOB BERTHEAU, WINEMAKER
– Columbia Valley Riesling
“Our Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. We craft it to be a refreshing, off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach character with subtle mineral notes. This is our “any day Riesling” that is a pleasure to drink and easy to match with a variety of foods.” – BOB BERTHEAU, HEAD WINEMAKER
– Harvest Select Sweet Riesling
“Our Harvest Select Riesling is made in a slightly sweeter style than our ‘Columbia Valley Riesling’ but still shows the elements of classic Chateau Ste. Michelle Riesling. It offers beautiful crisp Washington Riesling character with rich flavors of ripe pears and peaches. The fresh fruit punch and richness is balanced with crisp acidity to keep the wine in harmony. This is a perfect patio sipping wine or would be a great match with Thai food.” – BOB BERTHEAU, HEAD WINEMAKER
Summer days are here in Central Florida. With the temperatures on the rise, people everywhere are looking for a little cool respite.
Located in the lovely Audubon Park district at the corner of Corrine Drive and Winter Park Road, Rainbow Sno-cones features delicious little dessert treats known as snowballs that will be sure to you cool down. Made popular in New Orleans, these balls of shaved ice are finer and more silky smooth like fresh “snow” than their coarser, less refined cousin the snowcone. The desserts here are made using an old fashioned shaved ice machine just like the ones they use in New Orleans to get that fine consistency.
Bob Homer of Rainbow Sno-Cones
Owner Bob Homer and his family have owned and operated this small walk-up storefront for over 17 years and has remained a popular place for Central Floridians for their many flavors (over 35) and tasty snowballs. The syrupy flavors are made of sugar rather than fructose based corn syrups and include flavors like strawberry, mango, coconut, grape, root beer, pina colada, and more. There are flavor combinations too like the rainbow, fuzzy navel, and the White Russian, which is a combination of coffee, chocolate and sweet cream. My favorite included the Tiger’s blood (it was here first, years before Charlie Sheen popularized the term), made with strawberry and coconut flavors. I requested some condensed milk on top to make it extra sweet. Prices are very cheap, with most items under $2.00. Cash only.
The Menu
Tiger’s Blood – a delicious mix of coconut and strawberry.
Ooh la la! This French bakery in the heart of Orlando’s College Park district helmed by husband and wife team Stephanie and Philippe Cahagne is truly a little delight. You might recognize the Cahagne family name – Philippe is brother of Francois Cahagne who runs the fabulous French bakery Croissant Gourmet in Winter Park.
Philippe Cahagne, who owns Les Petits Pleasures with his wife Stephanie. They recently won best dessert at the Taste of College Park hosted by the Rotary Club of College Park
On College Park’s main thoroughfare Edgewater Drive, this little patisserie, with light lavender-colored walls, features many sweet pastry pleasures. The goods run the gamut: from buttery, flaky chocolate almond croissants, to fruit tarts topped with strawberries and blackberries, little morsels of sweet, slightly crunchy macarons, decadent slices of vanilla flan, coco rochers, moist moelleux apple sponge cakes, chocolate eclairs, Napoleons, and ever more.
The bakery, open for breakfast, lunch, and dinner, also serves up some scrumptious hot sandwiches, quiches, and crepes for those wanting something more savory to go with the sweets. In the mornings, you can see the Cahagne family and staff at Les Petits Pleasures running about the kitchen area in their black aprons and head wraps, baking up their next creations.
When available, try their vol-au-vent, which means “windblown” in French, a flaky, delectable puff pastry stuffed with chicken, mushroom, Swiss cheese, and a creamy, rich béchamel sauce.
The Hawaii croque monsieur is a playful twist on the traditional grilled ham, Swiss cheese, and béchamel sandwich, topped with pineapple. You will fall in love with everything here, mon amis. It’s all about the little things in life.
Moist moelleux apple sponge cakes and coco rocher
Vol – au – vent – puff pastry with mushrooms and chicken
Founded by the creative team from Luma on Park, Executive Chef Brandon McGlamery and featuring Chef de cuisine Matt Cargo, has brought to life Prato, the new Park Avenue hotspot with a menu that brings out the flavors of Italy with a local flair. The menu here, changing seasonally, celebrates cuisine from Italy’s rich culinary landscape, blending Italian classics with modern techniques and seasonal ingredients.
The ambiance is one of a rustic farmhouse blended with a modern, communal lounge feel, complete with a long u-shaped bar, high ceilings, and large window-paned doors. The waiters here, all attentive and gracious, are dressed in plaid shirts like they just got off the farm – the theme continues. Water is served in half-glass bottles along with complimentary bread. Towards the back of the restaurant is the open kitchen, where patrons sitting back there can see all the action like an episode of one of those reality cooking shows on Bravo. The restaurant is all anchored around two imported Acunto wood-burning ovens from Naples, Italy, lightly touching each baked dish with a signature, smoky finish.
Imported Acunto wood-burning ovens from Naples, Italy
Fresh, creative salads, pizzas, pastas, and entrees dominate the menu, utilizing locally sourced produce, responsibly farmed meats, and sustainable seafood. Start with the red snapper crudo, a refreshing plate of slices of raw red snapper, drizzled with a pistachio-currant vinaigrette and served with sliced radishes. Squash blossoms stuffed with ricotta, roasted chiles, and almonds or roasted butternut squash salads with burrata mozzarella and field greens are all fantastic when in season.
The widowmaker pizza, consisting of fennel sausage, arugula, toscano, romesco sauce, and a local farm egg, over easy, baked in the center. The golden yolk is just perfect for dipping and sharing – which is what I did on several recent visits to Prato with friends. The signature Prato meatballs, available only at dinner (they are served as a sandwich item at lunch), are made and ground in house with veal, pork, beef and a host of other wonderful ingredients and served in a roasted tomato sauce with cippolini onions agrodolce – perfecto.
The pastas, also hand made in house are delightful: ranging from the duck ragu bolognese rigatoni to the laughing bird shrimp ravioli, one of my favorites here. Entree items also include popular dishes like the chicken leg candito served with apricot mostarda and marble potato and the short rib “brasato”, served with soffritto on garlic crostini and topped with a poached farm egg.
Save room for dessert: the chocolate sea salt hazelnut budino pudding and the luscious tiramisu in a jar are surely worth the few extra calories. An extensive bar menu is also available with wines from Spain and Italy, craft beers from Cigar City Brewing, and delicious cocktails like the amalfi sunset, made with limoncello, house grenadine, fresh orange juice and cherries.
Prices are very reasonable for the quality of food that you get, there are even half-order options for those who who desire smaller carb loads.
Prato has a lot of heart and you can feel it vibrating through those wood ovens, the waiters, pizzas, and pastas, in all the ingredients. It’s one of the reasons why I can see myself going back there again and again. It’s probably why a lot of the people who crowd Prato in the weekend evenings do so, too. Make sure to have a reservation if you go.
Red Snapper Crudo, a refreshing plate of slices of raw red snapper, drizzled with a pistachio-currant vinaigrette and served with sliced radishes
Roasted butternut squash salad with burrata mozzarella and field greens
Duck bolognese bigoli pasta
Widowmaker pizza – fennel sausage, arugula, toscano, romesco sauce, and a local farm egg, over easy, baked in the center.
Short rib “brasato”, served with soffritto on garlic crostini and topped with a poached farm egg.
Winter Park’s mi Tomatina Paella Bar is named for Spain’s famous La Tomatina festival, where participants engage in an all-out tomato fight that soaks the streets in red. Luckily, this intimate little Spanish restaurant located in historic Hannibal Square won’t have you throwing tomatoes anywhere any time soon.
The tomatoes here are sprinkled throughout the menu of paellas and tapas, starting with the tomato dipping sauce with the house complimentary bread. The décor at mi Tomatina is inspired by the Spanish artist Joan Miró, recognizable for the use of bold reds, blues, yellows, and simple shapes, with a set of paintings on the wall and colorful mosaic tiles on their tiny tables.
If you go for their paella, make sure to be ready for a wait – it takes 20-30 minutes to make these dishes. It’s worth the wait though, especially to achieve that cherished, fragrant, dark brown caramelized crust on the bottom layer of rice, called “socarrat” by the Spanish. Try their paella fabulosa, paella rice cooked with squid, octopus, mussels, clams, shrimp, and chicken, but make sure to go with a group to share the feast as it comfortably feeds 2 or more. It is a rather expensive for what it is, and I think patrons would order it more if the price was lowered to ease that pinch in the wallet.
While you’re waiting for the paella though, mi Tomatina also features a substantive menu of both hot and cold tapas dishes to go with your red or white sangria made from Spanish wines. The white sangria is made with a albarino white wine, full of fresh aromas of peach, melon, apricot and citrus with floral notes, very enjoyable.
mi Tomatina is led by talented Chef José Baranenko, who has since last November taken the reins over the kitchen when previous long time Chef Nadia Yotti Ruiz left to Alabama with her family. Chef Jose had previously been sous chef under Chef Nadia and has kept many of the recipes the same but with a few touches and additions, especially in the areas of desserts – but more on that later.
Service here is wonderful and attentive, and one of the owners during my visit came by personally to say hello to my table and also other tables that evening. It was a cool summer evening and quite a few people had chosen to sit outside to enjoy the nice weather with their girlfriends and family.
Start off with the plato chico, served with manchego cheese, Serrano ham imported from Spain, morcilla, and cuts of lomo tenderloin served over olive oil. The papas bravas at mi Tomatina are a gourmet version of the more familiar homefries – roasted chunks of potatoes tossed in imported truffle oil, fresh parsley, and shaved Manchego cheese and served with a housemade tomato and pepper red dipping sauce. Although I am more accustomed to the creamy version of these tapas, the red pepper and tomato sauce brought a nice kick to the potato dish.
I also sampled some of the hearty tortilla con chorizo, a traditional Spanish egg, potato, and onion dish topped with chorizo sausage and accompanied by chive aioli and the always delicious but rather American classic, macaroni and cheese with a Spanish spin made with orecchiette pasta and manchego cheese, oven baked for a gratin finish.
Probably my most favorite item on the menu is the pato con peras, succulent pan roasted duck layered with slices of white wine poached pear and topped with a drizzle of sweet pear glaze – perfection! The way the pear and duck compliment each other and melt in your mouth is divine.
mi Tomatina’s winning dish from Taste of Winter Park this year, the Spanish sherry wine slow braised oxtail, accompanied by a delicate potato mousse and Pedro Ximenez Sherry wine reduction was sweet and savory but a little bit saltier than I remembered. The potato mousse and the oxtail went wonderfully together though.
By the time the paella is ready, served table-side, you’ll probably be ready for dessert if you overdid it with the tapas like I tend to do, and probably have to take the paella to go. Chef José Baranenko, a graduate of Le Cordon Bleu here in Orlando, features a delectable dessert menu with twists on traditional dishes like the sweet in house Tarta Santiago, a crispy puff pastry with Marcona almond filling, served with almond amaretto cream reduction and an almond Florentine cookie. A wonderful, sweet ending where for one lovely evening, you are transported over the seas to a tiny cafe in Spain, mi Tomatina.
On Thursday thru Saturday evenings, mi Tomatina also hosts a festive night of live acoustic Flamenco guitar and Spanish ballads from local musicians Jose Velez and Luis Garcia.
Pato con Peras – pan roasted duck layered with slices of white wine poached pear and topped with a drizzle of sweet pear glaze – absolutely a must try.
Paella Fabulosa at mi Tomatina
Papas Bravas with manchego cheese and red pepper tomato sauce
Plato Chico with imported Serrano ham, manchego cheese, morcilla, and lomo with olive oil
Spanish style Mac n Cheese with manchego cheese- ah-mazing!
Tortilla con Chorizo
Braised Oxtail with Potato Mousse
Tarta Santiago – crispy puff pastry with Marcona almond filling, served with almond amaretto cream reduction and an almond Florentine cookie
Urbanspoon has recently undertaken the largest ever review of American dining behavior data, taking into consideration over 600,000 restaurants, millions of reviews, and a billion pageviews’ worth of user behavior. The result is a list of 250 dining establishments that received the most attention from professional food critics, food bloggers, and the general dining public across Urbanspoon’s website and smartphone apps.
The list represents those super hot, $$$$ restaurants that received the most coverage across the the foodie community as well as from regular diners. Getting a Friday night table will require some advance planning, but the sheer popularity of these destinations ensures you’ll be treated to a memorable gastronomical event.
Seven restaurants were chosen for the Orlando area, many of which were blogged about it here on TastyChomps.com! They are as follows:
I will have to check out Deep Blu Seafood, Boma, and Johnnie’s Hideaway soon! I am surprised Deep Blue and Fogo de Chao are already on this list as they have opened relatively recently, but maybe that is why they are on the radar with new and recent posts about them on the interwebs. There is probably no small coincidence that three of the above listed are a meat lover’s paradise (Fogo, Boma, and Texas De Brazil), who could deny their love of endless buffet of delicious, savory grilled meats?
This summer from May 28 through September 3, in honor of the 25th anniversary of the James Beard Foundation, seven Central Florida restaurants will join together and pay homage to culinary pioneer James Beard by adding a limited-time entrée to their menus, with $1 from each dish sold to benefit the James Beard Foundation’s Silver Anniversary Scholarship Drive, supporting aspiring culinary students in their pursuit of success in the hospitality industry.
Participating restaurants include:
· 4 Rivers Smokehouse
· Cress
· K Restaurant
· Spanish River Grill
· Taverna Opa Orlando
· The Rusty Spoon
· mi Tomatina Paella bar
4 Rivers’ John Rivers will be cooking at the esteemed James Beard House next year, and the chefs of Cress, K and Spanish River Grille all have been nominated for Best Chef of the South for the James Beard Award.
To dine with a cause, look for the Serving Up James Beard logo on the menus of participating restaurants. The dishes will be inspired by Beard’s influence on American cuisine and culture and will be available from Memorial Day through Labor Day.
Restaurant and James Beard Dish
Taverna Opa
Arni Exohiko which is lamb, potatoes, carrots, peas and Manouri cheese all wrapped in phyllo dough and baked in the oven.
K Restaurant
“Duck a la Orange”…. Maple Leaf Farm’s Duck Breast, Fennel Dusted Duck Leg Confit, Duck Fat Potatoes, Orange Scented Marmalade, Candied Orange Peel
Spanish River Grill
Living Roots Farm Deviled Duck Egg- crispy, smokey bacon & Tomazin Farm cucumber / Cioppino- local grouper and clams, black mussels, blue crab in tomato broth, grilled bread & orange rouille
Rusty Spoon
A Butcher Board with Rilette, Scotch Eggs and Pate de Campagne…all sourced locally from Lake Meadow Naturals (eggs), Ocoee and Palmetto Creek (pork), Avon Park | Dessert Bread & Butter pudding
mi Tomatina
Pan-roasted duck breast with white wine poached pear and pear glaze
ABOUT THE JAMES BEARD FOUNDATION
Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications.
Open 24 hours a day 7 days a week, Donut King is a treat for those who love hand made, fresh daily donuts. Located out in Minneola, north of SR 50 and way out west of Orlando, this unassuming little bake shop packs a big punch in terms of sweet flavors. Strangely enough, there are several menus featured here at Donut King: the donuts menu, a breakfast menu, a burger menu, and a New Orleans style cajun menu (including an impressive list of po boy sandwiches).
When you first step into Donut King, it feels like it used to be a old 50’s fast food joint, despite being open only since 2007. A few scattered chairs and tables, and a bar area on a side are all the seating available. Most patrons come in, salivating over the display of donuts on donuts on donuts, ordering their boxes and go.
Donuts ($0.79 each or $7.79 for a dozen) reign supreme here at donut king, soft, fluffy, and delicious. The glazed donut is heavenly, a sweet donut soft and fluffy like something you’d find on cloud 9 with a touch of vanilla flavor. The red velvet chocolate cake donut and the sour dough cake donut are also great, though they tasted more like cakes in donut form than a traditional donut. The sour dough cake donut reminded me particularly of a delightful apple fritter with out the apples. Custard filled donut holes, chocolate oreo crusted donuts, strawberry glazed donuts, and even a UF Gator themed sprinkled, chocolate glazed donut are some of the many flavors available.
As mentioned earlier, there is a burger menu, consisting of their signature “castle burgers“, which are much like the White Castle/Krystal’s slider variety. The bun was soft and the burger itself was agreeable, though nothing out of the ordinary. I wished there was more toppings in the burger, like more onions and pickles.
The New Orleans style cajun menu here was surprisingly good. The catfish had a spicy, flavorful batter and was fried to a golden crisp. The accompanying grits were standard fare. A whopping platter of gumbo with okra, sausage, cajun spices, and sauce over rice and french bread had a home-cooked, yet very mild taste to it, though I would have expected it to be more soup-like as I am accustomed to. One of my favorite things on the menu here were the chicken wings, fresh, crispy little wings dipped in a mild hot sauce. Simple but good.
Just the sheer amount of variety here will have you liking something on the menu. The donuts indeed were the main attraction
Let the Donut King continue his reign.
Scenes from The Donut King
Unassuming storefront belies what lay inside
Delicioso
The Castle Burger
What wonders behold
Donuts!
Dozen donuts please
Catfish and grits
Glazed Donuts on a stick – i call it the HoneyCatTails
“There’s a shawarma place a few blocks from here, I never tried it, but I want to” – Tony Stark aka Iron Man in The Avengers
There’s been a lot of buzz lately since the release of the new Avengers film where Iron Man, played by Robert Downey, Jr. gets the gang to try shawarma at the end of the film.
What is Shawarma?
Shawarma is a popular Arab meat preparation, where goat, lamb, chicken, beef, or mixed meats are placed on a spit and grilled and can be served in shavings on a plate or as a pita bread sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba.
There are a few places in Orlando where you can pick some Shawarma up, in both platter and gyro sandwich form:
If you’re like me, living in Orlando you probably had to play host to visiting family and friends who come to vacation here at the theme parks. Despite their great dole whips and mammoth-sized turkey legs, Walt Disney World’s Magic Kingdom doesn’t necessarily always conjure up thoughts of great, creative food when compared to some of the other WDW parks like EPCOT.
Disney’s Magic Kingdom is currently undergoing some major renovations at its theme park with the new developing Fantasyland, rolling out in phases over the next few years. At the center of the new Fantasyland will be an exciting new ride based on the mine shafts prevalent in the world of Snow White and the Seven Dwarves. There is also a new game called “Secret Sorcerers of the Magic Kingdom” being played out at the park right now (more on that in a later post).
Not just the theme park itself, but the food and beverage offerings are slowly starting to get a upgrade as well.
Imagine my surprise when I found out – from the very informative and expansive DisneyFoodBlog – that there is a place that serves up waffle sandwiches at Magic Kingdom. On a recent visit with some family and friends, I knew I had to try it.
Located at the Liberty Square, Sleepy Hollow is a little hidden spot just to the left of Cinderella’s Castle probably best known as the only place to get funnel cakes in the entire Kingdom. The small counter-service spot is designed, like the rest of Liberty Square, with a Colonial American period style architecture with brick walls and cobble stoned streets. The staff, also dressed up in colonial garb, can be seen from the window working the waffle irons and making the waffle sammies fresh to order.
They actually had to get rid of the Mickey shaped waffles to accomodate the new menu, much to the chagrin of some Disney purists. The waffle sammie options include a sweet Nutella and fresh fruit waffle sandwich ($5.59), a sweet and spicy chicken or a ham, prosciutto and swiss waffle sandwiches (both $6.99) .
I was pleasantly surprised by the quality, taste, and value of these waffle sammies (large enough for two to snack on, I reckon). The waffles themselves were soft, fluffy, and slightly sweet, large enough for holding all the fillings inside without being too cumbersome for your hands.
My favorite of the bunch was the sweet and spicy chicken, made with lightly fried chicken breast that was slightly tangy, sweet, and crispy with a touch of black pepper and nicely garnished with some slaw and arugula.
The ham, prosciutto, and swiss was by no means a failure, it was pleasant and light, but it definitely did not pack the punch that the sweet and spicy chicken sandwich did. I think it may need some more prosciutto or maybe some light sauce to liven it up.
Slathered on with a base of nutella spread and filled with fresh strawberries, blueberries, and banana, the nutella and fresh fruit waffle sandwich made for a wonderfully sweet ending,
All in all, the waffle sandwiches brought a very nice culinary and creative touch to the offerings at Magic Kingdom. Don’t miss it on your next visit!
The Menu at Sleepy Hollow
Working the irons, making the waffles fresh to order at Sleepy Hollow
The Sweet and Spicy Waffle Sandwich with arugula and slaw ($6.99)
The Ham, Prosciutto, and Swiss Sandwich with tomato and arugula ($6.99)
The nutella and fresh fruit waffle sandwich filled with fresh strawberries, blueberries, and banana. ($5.59)
The Orlando Weekly, the City Beautiful’s favorite weekly paper, just released their annual BITE dining guide this week, coinciding with the debut of the annual Orlando Weekly Restaurant Week.
Foodies rejoice.
Though not as big as some other city Restaurant Weeks – yet – Orlando Weekly’s Restaurant Week has over 30 strong local contenders for your must-try-foodie list this year.
Today starts the Orlando Weekly’s 5th annual Orlando Restaurant Week (it’s actually 9 days long) from May 3 – May 12, 2012. Restaurants offer a high value, three course prix fixe menu (2 courses for lunch), in addition to their regular menu, from May 3rd to May 12th. No need for special cards or anything…just ask for the Restaurant Week menu. Prix Fixe prices range from $10, $15, $25 to $35 for lunch and dinner. Reservations suggested at $25 and $35 restaurants. Find out more on the menus here: http://www.orlandorestaurantweek.com/restaurants.php
There are some great choices this year including local favorites like The Rusty Spoon and K Restaurant, or more fine dining at Spencer’s Steak and Chops and The Capital Grille, as well as newcomers The Gnarly Barley and food truck event TheDailyCity Food Truck Bazaars. (Check out the Weekly’s excellent reviews on some of the best food trucks here: Meals on Wheels)
Participating restaurants this year include: Blackwater Bar-B-Q, Cricketers Arms Pub, Dylan’s Deli, Linda’s Winter Park Diner, Matteo’s Ristorante, Maxine’s on Shine, OLV, Taverna Opa, The Gnarly Barley, The Nou, Tomasino’s/ Lil’ Anthony’s Pizza, Pine Twenty2, The Food Truck Bazaar – May 4 & 5, The Food Truck Bazaar – May 6 & 11, The Nou, Virgin Olive Market, Copper Canyon, The Capital Grille, Urban Flats, 310 Restaurants (Lakeside and Park South), David’s Club (at the Hilton Orlando on I-Drive), Terrace 390, The Rusty Spoon, Fleming’s Steakhouse – Sand Lake, K Restaurant, Morton’s Steakhouse, Spencer’s for Steaks and Chops, The Melting Pot, The Oceanaire Seafood Room, Treasure Tavern.
I had to look up Treasure Tavern, it appears to be quite intriguing: an adult themed (but not X-rated) dinner variety show with contortionists, singers, dancers, jugglers, and more. Sounds like a fun night on the town.
Whatever you decide to do, get to it, you only have a week and three days to check them all out!
Also….Food and Drink Editor Jessica Bryce Young challenges Restaurant Week diners to an eat-and-snap bout, calling for shots of your edible adventures to be shared via Twitter, Instagram and Foodspotting, using the hashtag #ORW2012 .
This Father’s Day June 17th noon-4pm, the battle will be over which truck has the best house cured and house smoked bacon from a worthy list of categories: Best Original Bacon, Best Novelty Bacon, Best Bacon Side, Best Bacon Product, and Best Grand Champion.
As a first event of it’s kind in Orlando, the $30 ticket price includes a bacon sampler plate from each truck, with tastes of bacon in 5 different categories; guests will vote on their favorite, and the winner of each category receives bacon bragging rights. Ticket price also includes access to a bacon-filled buffet and a free beer.
Tickets are $30 each, and can be purchased at www.baconofforlando.com. Tickets can also be purchased directly from the Big Wheel Truck or the C&S Brisket Bus during service hours.
The competition takes place at the new East End Market in Audubon Park. To be opened in late 2012, the East End Market will be an indoor farmer’s market, open to the public 7 days a week, and will also feature a commercial kitchen, restaurant, event space, office space and adjacent outdoor garden.
Event Producer, Miami’s Sef Gonzalez of Burger Beast, is making his event debut in the Orlando market. Burger Beast’s widely reaching blog promotes Comfort Food in the Southeast, and has supported the rise of Florida’s food trucks. Additional event sponsorships include local blogger and producer Mark Baratelli of The Daily City, and local food blogger Julius Mayo of Droolius.
Let’s get tummies ready to RUMBLE.
Flyer by Jeff Matz of Lure Design Inc, Orlando, FL, Image via TheDailyCity
About: Big Wheel Food Truck: With a mission to feature the best of Central Florida’s locally sourced food, the Big Wheel Truck rolls around Orlando 6 days a week, bringing handmade, locally sourced food to the masses. Within a year of opening, Big Wheel was named 8 times “Orlando’s Best Food Truck, featured on The Cooking Channel’s Eat Street, the cover of the Orlando Sentinel, the cover of Orlando Weekly, filmed a commercial with Square, and featured in countless Orlando blogs and magazines. www.bigwheeltruck.comwww.bigwheelprovisions.com C&S Brisket Bus: Mobile Gourmet Delicatessen. We cure. We smoke. We braise. Fresh baked bread. House made condiments. Generous portions. http://www.facebook.com/CSBrisketBus Burger Beast: Sef Gonzalez, better known as Burger Beast, is a respected South Florida Food Blogger, with national reach, who writes about unique food experiences. Although his blog was originally created to find the best burger in Miami, it now represents a publication with the aim to shine light on the often overlooked, undiscovered, and unappreciated culinary gems of South Florida and other noteworthy destinations. Burger Beast has also written for Broward New Times, edible south Florida, The Miami Herald and Ocean Drive Magazine. www.burgerbeast.com
Off of Park Avenue on Morse Blvd, Croissant Gourmet is one of the many joys that I think of when wandering around Winter Park’s popular shopping and restaurant area. In addition to some of the most gorgeous pastries in town this little French bakery, founded by brothers Francois and Phillipe Cahange, also serves up some very delectable sandwiches, quiche, crepes, and salads for lunch. Brother Francois is a patissier, a classically trained pastry chef, from France with a resume that includes several restaurants along the famous Champs-Elysees in Paris. Brother Phillipe along his wife Stephanie have recently started their own bakery shop in nearby College Park called Les Petits Pleasures.
Two display cases hold the wonders of Croissant Gourmet: fruit tarts topped with raspberries and blueberries, éclairs, Napoleons, assorted croissants, apple turnovers, macarons, and many more all made fresh and locally.
Try the almond croissant, a flaky, buttery croissant with a nice sweet, creamy filling of almond paste and topped with almonds and dusted with confectionary sugar. Also good is the rectangular jalousie pastry, similar to a strudel and a play on jalousie-style windows, it’s filled with almond cream and raspberries.
The croque madame sandwich, a variation of the croque monsieur, is deftly made with ham and Gruyere cheese, hand-dipped in egg, then pan-fried in butter to a nice crisp. Finally, the croque is topped with a luscious golden-yellow yolk, sunny-side up egg. The egg yolk oozes down the sandwich when you cut into it, preferably with fork and knife, and eaten together the Croissant Gourmet’s croque madame makes for a truly transcendent experience.
The shop is a bit small and narrow, with only a few tables inside and a bar stool area near the glass case for the bakery items. It can get a bit awkward for patrons who want to sit and enjoy their meal along the bar area with out getting bumped into by others browsing the pastries or lined up to order by the register. Sit outside and enjoy the nice Florida weather with your pastries and people watch those people walking by on the Avenue.
C’est si bon.
Pass me another croissant, s’il vous plaît
Video from ChatChow TV interview with Chef and Owner Francois Cahange
This past Tuesday, I ventured out to the intersection of Robinson St and Primrose Drive near the T.G. Lee milk factory for Tasty Tuesdays in the Milk District. I’ve actually come by here a few times in the past month or so on the way home from work to pick up a few items to try for dinner. The convenient thing about this event set up is that all the bars (The Milk Bar, Sandwich Bar, Spacebar, etc.) along Robinson Street in the Milk District area open up to allow you to bring the food in so you have a place to sit with your food. You can order a drink, alcoholic or non-alcoholic beverage of your choice, and enjoy the food with out having to stand around awkwardly or on the street corner squatting like you’re fresh off the boat.
The Milk District has steadily grown in popularity these past few years – I don’t think the name for it has been around for even that long – since Lonely Planet featured them for a CNN article on the top destinations in 2012 which included Orlando.
Check out this great 76 second video from Robert Reid, editor of Lonely Planet on the “real” Orlando, which includes pieces on the Jack Kerouac house in College Park, Viet town in Mills 50 district, and the Milk District
The area is growing and so is Orlando, and I think Tasty Tuesdays is a wonderful event to bring this place to life even more.
I visited a few trucks that evening, and took a few to go as well. My first stop was Big Wheel Food Truck where I tried their Asian braised duck wings and the heirloom chicken quarter dishes. I’m always amazed at how Chef Tony Adams can create a menu that is so unique, locally-based, and so tasty every week, and served gourmet-style straight out of the food truck at that. I trotted off to the Spacebar to find a seat and snap a few shots while enjoying a nice bottle of Captain Eli root beer from the bar.
Asian Braised Duck Wings $9, duck wings slow braised in soy, mirin, nuoc cham, hoisin, scallion, sesame, rice wine vinegar, sugar, and local honey and served with Fresh Scallion Japanese Sticky Rice and Roasted Enoki Mushrooms
Roasted local heirloom chicken quarter with chorizo, pequillo pepper, and Old Hearth stuffing with dark meat chicken with some creme fraiche $10.50
Inside the Spacebar of the Milk District
BBQ Chicken and gouda empanada from La Empanada truck, pretty much one of the most amazing empanadas in existence
I wanted to see how they were holding up since my last visit many months ago, and I am happy to report that they are still as amazing as ever.
I ordered the Crooked Spoon burger, their signature angus beef burger with onion marmalade, spring mix of greens, tomato, swiss cheese, and chipotle aioli all encased in a lightly charred, toasted brioche bun. The burger was cooked to perfection, soft, flavorful, savory and sweet. One of the very best burgers in Orlando bar none. It’s served with a side of housemade rosemary seasoned potato chips in a paper bag. I could seriously eat this every day.
Hats off to the team over there at the Crooked Spoon for all of their hard work in that hot trailer kitchen and still creating some wonderful dishes for us to taste.
The Tasty in Tasty Tuesdays in the making
Homemade rosemary seasoned potato chips
The Crooked Spoon burger, one of the best burgers in Orlando, an angus beef burger with onion marmalade, spring mix of greens, tomato, swiss cheese, and chipotle aioli all encased in a lightly charred, toasted brioche bun
If you’ve ever been out to Lake County on scenic County Road 48, you probably have heard of this authentic little German bakery called Yalaha Bakery, housed in a rather quaint country village building off the road – like out of a scene from the Sound of Music. Known for their hearty multigrain and rye breads and mouthwatering pastries, Yalaha Bakery has been a culinary staple in Lake County for over 17 years now with many a foodie venturing out to the shop there to sample their freshly baked goods.
In August of 2011, co-owners Juergen and Anna Marie Klumb opened a charming little neighborhood outpost near downtown Orlando off of Orange Avenue just across from Lake Ivanhoe (in the Ivanhoe Village District, just a few shops south of Ethos Vegan).
Anne Marie Klumb manages this location, staffed by friendly and helpful workers who are eager to help out with suggestions. The local Yalaha Bakery in Orlando has their breads and pastries shipped in from their home-base bakery in Lake County fresh each morning.
An impressive wall of freshly baked German style bread loaves and rolls line up one side of the bakery, ranging from pretzel breads to rye to pumpernickel and more. The bread here is of high quality and made with fresh, natural ingredients – free of preservatives and chemical additives. A case of traditional German deli meats, bratwursts, and sandwiches sits on one side of the shop, and an espresso machine stands nearby ready to serve up some great cappuccino and coffee for the early risers.
But to me, the main attraction is the beautiful display of colorful, sweet pastries and cakes at the center.
German apple pies, peach and apple strudels, black forest cake, apple Normandy, lemon ginger cookies, frangipan butter cookies filled with raspberries, and more, line the display, beckoning your sweet tooth to bite in through the glass case. So many choices – it can be a bit overwhelming when you want to try them all.
I would recommend the bee sting cake, a unique, moist cake filled with Bavarian cream and topped with almonds and orange blossom honey, a truly delightful treat. It comes as a huge square, big enough to share, but you won’t because you’ll want to savor it for later, thinking of those rolling hills and country village houses, the place where Yalaha bakes magic into their pastries and breads.
Artistic interpretation of the Yalaha Country Bakery in Lake County
Pretzel cheese loaf – try it
Display of pastries
List of daily bread
Black forest slice cake
The bee sting, filled with bavarian creme, topped with almonds and orange blossom honey
If you’re like me and have no clue about what to do when you head to South Beach, you probably need a guide or tips to know where to explore the culinary offerings of Miami. Well, there exists something that can help you figure out this quandary, read more below about the Miami Culinary Tours, a food crawl with fun!
——
A restaurant crawl typical consist on having a group of people walking from one restaurant to another purchasing appetizers. On the other hand, a food tour usually includes the food that will be tasted on the ticket price. There are food tours in New York that combine both the idea of a food crawl and a food tour – and that is when the tour guide already has tastings selected that people can buy or not but they will not be choosing from a menu like in a restaurant crawl.
Now, I don’t know you but when I visit another city I am always confused with the amount of information you can find online on where to have “the best meal” so a food tour is a good option for people that want to discover a city through its diverse culinary offerings.
Miami Culinary Tours offers two distinctive Miami food tours. The South Beach Food Tour takes visitors and locals to try all the different types of cuisine at some of the best restaurants in Miami Beach. Not all of the stops are gourmet restaurants which makes the experience for a more authentic taste of the beach as within one block you can have a top Food Network chef run restaurant and then right next door a small, family owned one. Miami Culinary Tours bring you to places from five star gourmet to off-the-beaten path delicious restaurants so that participants can get a better sense of the options available while learning the ingredients and getting familiar with the culture behind the food.
At the Little Havana Food Tour guests get to try traditional, rustic Cuban cuisine at family run restaurants in the famous neighborhood where you can find roosters on every corner; Little Havana.
At both food tours guests also learn about the area’s history and different types of architecture that can be found in South Beach and Little Havana.
Came across this tonight, the secret menu of drinks at Starbucks. What are some of your favorite “secret” menu items at your local restaurants and shops? Comment below!
Morgan C., a reader and friend of TastyChomps.com, recently e-mailed me about Katie Paiva of Heartsong Cookies and her dreams of owning her food truck. Here is what he told me:
“Well, for starters, the woman behind the operation is one of the most generous, kind, and amazing women I’ve ever met. She makes everyone she comes in contact with feel loved by offering a hug with each cookie she sells (or more often than not gives away). She has been working with individuals who have struggled with low self confidence and other challenges by getting them in the kitchen with her, working with her at the Maitland and Lake Mary Farmer’s Market, and naming cookies after them. The effect she has on her surrounding community is incredible.
Secondly, her cookies are hands down the best I’ve ever had (and I’ve had a lot of cookies!). She has special baking techniques that require her constant care and attention at the oven, but make her cookies phenomenal. She also experiments with crazy flavor combinations like Andes Mint S’more, Ginger Peach Almond, White Chocolate Blueberry Pecan, Dark Chocolate with Cayenne and Pepitas, and on and on. She even incorporates beer and potato chips to some of her cookies! If you were to ask her to create a special cookie flavor for you, she would show up to the Farmer’s Market next week having experimented with your request and with a delicious treat named after you. And she would probably give you a bag for good measure. And definitely a hug.
Finally, her passion and integrity always astound me. She has been a friend of mine for a couple of years now, and each and every time we talk about the effect the business has on her life she begins to cry. She works a full time job on top of Heartsong Cookies (sometimes more than full time), but still manages to bake for her regular orders at Kappy’s in Maitland and Bikes, Beans, Bordeaux in Winter Park, special orders, charity events like Relay for Life, and then just some extras for people who need some sweetness in their lives. Shes up all hours of the night most nights, but is constantly energized by the effect her cookies have on people. Its like magic.
Shes hoping to have a cookies and milk truck up and running this summer, which is why we’re trying to get the word out about her story. She would LOVE to do a food truck where she can drive her cookies to food truck pod events and charity events and also provide milk with homemade syrups and ice cream for ice cream/cookie sandwiches. Is there anything more comforting to the soul than a good glass of milk and a cookie?
If you need more info on the company/food truck project you can watch the video on her Kickstarter page at: http://kck.st/IBvF0f”
After many hug filled weekends at Lake Mary and Maitland Markets, Heartsong Cookies is ready to take the next step in its business growth. It is ready to be a dynamic part of the Central Florida community participating in food truck pod events, festivals and fundraisers. The owners are in the process of acquiring a 1977 vintage ice cream truck, which will be transformed into the Heartsong Cookies and Moo Truck. To do this they need your help to make the necessary repairs, wrap the truck in Heartsong finery and add equipment such as a generator and portable sink. In addition to a variety of cookie flavors, the Heartsong Cookies and Moo Truck will serve icy cold milk flavored with homemade syrups like chocolate, coffee, caramel and strawberry. Future plans include Heartsong Cookies ice cream sandwiches. Katie promises to continue to produce the best cookies filled with creativity and love, to pass out hugs every day and to foster a groundswell of the Power of Good within our community.
Check them out today and help out Heartsong Cookies and Moo truck become a reality!
PLEDGE $1 OR MORE
Heartsong Cookies button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $5 OR MORE
A Hug bag with two Heartsong Cookies, a button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $15 OR MORE
A basket of 6 Heartsong Cookies dressed in Heartsong finery, a button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $25 OR MORE
A VIP invitation to the Inaugural Heartsong Cookies and Moo Truck party, a basket of 6 Heartsong Cookies, a button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $50 OR MORE
A Heartsong Cookies T-shirt, a cookie named in your honor, a VIP invitation to Inaugural party, a basket of 6 Heartsong Cookies, a button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $100 OR MORE
A basket of 24 Heartsong Cookies dressed in Heartsong finery, a cookie named in your honor, a VIP invitation to Inaugural party, a T-shirt, a button and a hug.
Estimated Delivery: Jun 2012
PLEDGE $250 OR MORE
A cookie tasting and beverage pairing party for 15, a cookie named in your honor, a VIP invitation to Inaugural party, a T-shirt, a button and a hug.
Estimated Delivery: Jul 2012
PLEDGE $500 OR MORE
A cookie catering for 50, a cookie named in your honor, a VIP invitation to Inaugural party, a T-shirt, a button and a hug.
Estimated Delivery: Jul 2012
PLEDGE $1,000 OR MORE
You are officially a Big Hugger with your name on the Heartsong Cookies and Moo Truck, a cookie catering for 100, a cookie named in your honor, a VIP invitation to Inaugural party, a T-shirt, a button and a hug.
Pom Pom’s Teahouse and Sandwicheria, located on Bumby Avenue just south of the heart of Orlando’s Milk District (the area around the T.G. Lee’s Milk processing factory), serves up some of the most creative and scrumptious sandwiches in our area.
Here at this indie, homey sandwich shop – with walls bedecked in local artwork – there are over 20 types of sandwiches to order, with each ‘wich is set to a playful, yet delicious gourmet theme.
Like the Mama Ling Ling’s Thanksgiving, a monstrous turkey, ginger cranberry chutney, gouda, stuffing, mashed potato, cream cheese served with a side of gravy, so now you can have that after Thanksgiving dinner meal -itis feeling all year round.
Or try the villainous Fu Man Chu, made with a sweet Hoisin barbecue sauce based Asian Pulled Pork, watercress, goat cheese, ginger cranberry chutney, and spicy red onions, a perfect lunch for all those deviants out there. It’s got sweetness from the barbecue and cranberry chutney, a little tart from the red onions, savory from the pulled pork, creamy from the goat cheese. It all sounds like quite the mess, but it’s all strangely satisfying and fulfilling.
Pace yourself, these sandwiches are large and can easily be shared between two people. There is also a wide variety of diverse salads to tantalize your taste-buds.
These days, you can probably more often find Pom Moongauklang, owner and operator of Pom Pom’s Teahouse and Sandwicheria, dividing her time between this shop and mixing it up and creating wonderful little fusion tacos at her new venture Tako Cheena in the Mills 50 District, but the staff here is on their best behavior even when Pom Pom is away. They were some of the friendliest and down to earth staff I’ve had the fortune to dine with in a while.
The place is pretty small and can get quite busy, so sit back, relax and enjoy one of the many house blend or specialty teas like the Rooibos Love tea. End the meal with one of their fabulous desserts like the Red Velvet cupcake imported from nearby Bluebird Bakery. One thing I love about Pom Pom’s, despite the very hip ambiance, is their eclectic clientele: from trendy hipsters to twenty-something working ladies in heals to college students on a first date, everyone is here together under one roof enjoying good food. On the weekends they are sometimes open 24 hours, when interesting late-night conversations over tea and sandwiches are sure to ensue. A tiny teahouse with a big heart in the City Beautiful.
Tonight I had a wonderful time judging for the Taste of Winter Park 2012 to benefit the Winter Park Chamber of Commerce. Held at the Winter Park Farmer’s Market area, it was a crazy, packed event full of people in the community and food lovers together with local restaurants and businesses. This was my first time I attended the event and it was an honor to judge along with esteemed local food critics and journalists such as Scott Joseph, Heather McPherson, Scott Richardson, Anjali Fluker, Pam Brandon/Katie Farmand, and Rona Gindin.
The winners of the event were:
· Best Entrée – The Ravenous Pig – Lobster Hot dog
· Best Appetizer/Side Dish – Mi Tomatina – Sherry Braised Oxtail marmalade
· Best Dessert – The Bohemian Baker – Delicate Lavender Tea Cake with Chambord Icing
· Best Healthy Dish – The Ancient Olive – Waterkist Farms heirloom tomato salad
· Best Booth Display – 4 Rivers Smokehouse – they brought in a statue of a bull!
The event overall was very fun, though they could use some more drink stations and garbage bins to allow for easier flow and sampling. Kudos to all the volunteers out there tonight for doing such a fantastic job for the community.
My favorite dessert for the evening was Luma on Park ‘s Pastry Chef Brian Cernell’s Florida Peach dish. I also thought iCrave Catering‘s fried black bean cake and baked wonton skins were awesome as a side as well, creamy, slightly crunchy, savory and all around a delight . It was fun experiencing food from new places. Bravo to all the chefs, restaurants, markets, and businesses who made the event such a success!
Here are the photos!
The Meat House
Ruth’s Chris Steakhouse
4 Rivers ‘ John Rivers
PF Chang’s lettuce wraps
Fleming’s steak and shrimp item
Orlando Ale House serving their zingers
Salmon Burgers from Winter Park Fish company
The Ravenous Pig’s Sous Chef Rhys Gawlak
Dessert from The Ravenous Pig, also peach themed
Lobster hot dog and sausage from the Ravenous Pig, missing the buns
The Ravenous Pig released their first beer tonight and the keg is tapped out
Fiddler’s Green ‘s mashed potato dish
Olive Garden is a popular place
Pastry Chef Brian Cernell of Luma on Park prepping the goods
Theresa Smith of Luma on Park representing
Pastry Chef Brian Cernell of Luma on Park’s FloridaPeaches dish
Luma’s mason jars
WMFE 90.7 FM’s Melissa David and Nicole Creston representing the best station in Central Florida
Shula’s of Disney’s Swan and Dolphin serving up steaks with some horse radish sauce
Whole Foods representing
The menu at Shula’s is on a football
BBQ Bacon Wrapped Shrimp from Shula’s of Swan and Dolphin
Everyone should Eat More Produce!
Jeremiah’s, what’s not to love?
Tibby’s New Orleans Kitchen
Menchie’s mascot breaking it down with the drum roll
Kendra Lott of Edible Orlando breaking it down
John Rivers #winning
Best Booth – 4 Rivers!
Ron Raike, new Brewmaster for the Cask and Larder, happy to start working with The Ravenous Pig Family
Scott Joseph’s Restaurant Guide 2012, now available on Amazon.com
The Celebration Exotic Care Festival’s Food and Wine Party at the Loews Portofino Hotel at Universal Studios took place this past Saturday, an event hosted to raise money for children’s charities including Make-a-Wish, Special Olympics and Arnold Palmer Children’s Hospital. Last year the festival raised over $800,000 for charity and this year they hope to outdo that number.
Several celebrity chefs from the Bravo television show “Top Chef” were on hand at the event, including Chefs Michael Voltaggio, Kevin Spraga, and Kenny Gilbert. Voltaggio’s new Los Angeles restaurant, “ink” was just named the “Best New Restaurant in America” by GQ magazine.
It was truly a wondrous, beautiful evening. Last year the event was held inside of a jet hanger in Kissimmee and was also a fundraiser for the Bocuse D’or Foundation. This year they moved it to the Portofino hotel’s courtyard to make it more comfortable.
The Portofino hotel is designed as a virtual duplication of the beautiful seaside town of Portofino, Italy, with a great little lake built right up to the courtyard where the event took place.
Ferraris, Nissan GTRs, Bentleys, and other exotic cars lined up the sides of the lake and a huge stage with crazy moving lights was set up at the courtyard’s center where live bands, models, the Blues Brothers, and others performed through out the evening during the food and wine party.
Oh yeah, the food and wine…so much good food, so little space in my tummy. The event had chefs like James Beard award nominated Chef Kevin Fonzo of College Park’s K Restaurant, serving a wonderful pork belly dish with a homemade bacon marmalade and fresh tomato jam…yes it is as good as it sounds, and probably my favorite dish there. John Rivers of 4Rivers Smokehouse was on deck serving up his rendition of a spicy gumbo and the oysters “texasfeller” a twist on the oyster rockefeller and a preview of some of the concepts in the works at the Cowboy Kitchen.
Special thank you to Pearleen of Megayummo.com for the invitation!
Here’s a complete description of The Ravenous Pig’s first beer from Brewmaster Ron Raike to debut this Wednesday at the Taste of Winter Park 2012.
It’s a collaboration beer with Green Room Brewing in Jacksonville, FL.
“Ravenous Ruby Red – Both the zest and juice of local Ruby Red Grapefruit and Hamlin Oranges were used in this malt forward easy drinking red ale base. Indian Coriander was also used throughout production to add to the citrusy character. A Ravenous Pig collaboration that was brewed at Green Room Brewing in Jacksonville Beach – Florida’s newest craft brewery. On Tap at The Ravenous Pig for a limited time starting Thursday.”
Around the corner from Hollerbach’s Willow Tree Cafe in historic downtown Sanford is this hidden gem of a German market: Magnolia Square Market. They feature authentic German deli meats, bratwursts, cheeses, beers, German chocolates, and even have gluten-free baked goods.
Everything is very clean and new here, I think it was recently built. On one side there is an entire section with home-brewing materials and grains so that you can bring home the joys of the Willow Tree Cafe with you and make it yourself. They even have classes that you can sign up for to learn more about home-brewing. You can even buy a “boot” and other beer mugs as soon at the Willow Tree.
One of my favorite items from this shop was the chocolate rum balls, decadent, rich chocolate cake balls that were just amazing. I picked up a few other chocolates and some gelbwurst and leberkase deli meats that were recommended to me by a very friendly fellow patron at the market. The staff here were all very kind and gracious with suggestions as well.
