A Renaissance at Mimi’s Cafe with new “French” themed menu items

Ricky Ly

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Oct 28, 2013

A Renaissance at Mimi’s Cafe with new “French” themed menu items

by Kim Tran – Photos by Trung Nguyen of TheBokehStudio.com

Mimi’s Café has recently underwent some menu changes, experiencing a sort of French inspired renaissance from their new leadership.

Currently there are two great locations in the Greater Orlando area – one in Altamonte Springs and the other just across the street from the Mall at Millenia.

Mimi’s Café has taken their food and service to a new level to satisfy your French cravings. Recently acquired by Le Duff America, Inc. (a subsidiary of the Rennes, France-based Groupe Le Duff) – the team revamped their menu to awaken all your taste buds.

Mimi’s Cafe Executive Chef Katie Sutton is a graduate of the French Culinary Institute and was previously an Executive Chef at Hess Collection Winery in Napa and takes her food very seriously.

Taking a cue from their new French- inspired leadership, all-butter croissants baked in-house daily, Bouillabaisse, Brioche Croque Madame and Mussels a la Mimi’s are just some of the menu items at the all new Mimi’s Cafe.

Experience authentic French cuisine in your backyard without having to sacrifice your wallet.

Fresh baked Carrot Raisin Nut and Sour Dough bread

Champagne Cocktail made with St. Germain Liquer

Petite Seafood Crepe with sautéed shrimp, scallops and spinach in a savory, creamy lobster sauce.

Mussels a la Mimi steamed in white wine, garlic and fresh herbs, served with garlic French baguette croutons.

French Baguette Crouton, Baked Brie, tart apple slices with apricot chutney.

Pumpkin Bisque

Mimi’s Original Corn Chowder

Roasted Tomato & Basil Bique

Le Burger de Madame with onion strings. Served on a toasted brioche bun, hickory-smoked bacon, cheddar cheese, crisp lettuce, fresh tomatoes, red onions, pickles, Mimi’s original Thousand Island dressing and a fried egg.

Coq au Vin. Chicken braised in red wine, mushrooms and pearl onions, served on creamy mashed potatoes with petite peas.

Tournedos de Boeuf. Medallions of beef tenderloin served with creamy mashed potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.

Bordelaise and Béarnaise sauce

Bistro Bavette Steak. French-style grilled steak served with mushroom-infused au gratin potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.

Grilled Salmon Salade Nicoise served on top of mixed greens with Kalamata olives, cherry tomatoes, red onions, haricots verts, provençal potatoes and hard-boiled egg, tossed in Mimi’s red wine shallot vinaigrette.

Pasta Carbonara a la Mimi’s. Fresh linguine tossed with diced prosciutto, aged Parmesan, petite peas and a light chardonnay sauce, topped with a fried egg.

Bacon Apple Waffle topped with apples, hickory-smoked bacon, syrup and a hint of orange zest.

Strawberry Waffle Perdu filled with cream cheese and orange marmalade.

Executive Chef Katie Sutton and her team did a phenomenal job with the new menu. Each plate was generously portioned and you can taste the quality of their well-prepared dishes.

We give them a standing ovation for overall creativity, taste, and presentation!

About the Author

Kim Tran enjoys good eats of all sorts. Growing up her parents taught her the importance of eating a variety of different foods and now that she’s older she enjoys all types of cuisine. She has traveled across the nation, parts of Europe, and Vietnam and hopes to incorporate their flavors into her everyday cooking. Kim is an alumna of the University of Central Florida and currently has two companies in the event industry. SNAP! Studio Booth – a photo booth company and Pearl White Events – an event and wedding planning company. In her free time she loves doing DIY projects, cooking or trying new food, and voluntary work for the community.

Council Oak Steaks & Seafood at Seminole Hard Rock Hotel & Casino Tampa

Steak
Tampa

Ricky Ly

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Oct 25, 2013

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Council Oak Steaks & Seafood at Seminole Hard Rock Hotel & Casino Tampa

The Council Oak Steaks & Seafood restaurant at Seminole Hard Rock Hotel & Casino Tampa is actually the second iteration of the Council Oak restaurant, with the first being in Hollywood, Florida at the Seminole Hard Rock Hotel & Casino Hollywood.

The name “Council Oak” comes from the namesake oak tree on the Hollywood reservation where Seminole tribe leaders would once meet regularly to discuss tribal business. Today, you can still see community and business leaders – like the President of the Seminole Hard Rock Hotel – meeting with business cohorts but instead of around a real oak tree, they are at the Council Oak restaurant, discussing business matters around plates of steaks and lobsters in a fine dining setting.

After walking through hallways filled with the hypnotic music of singing slot machines, the first thing you notice when approaching Council Oak is its open air, fully loaded – magnificent – Butcher Shop.

The Butcher Shop at Council Oak proudly offers genuine USDA prime dry-aged beef cut daily on the premises for purchase to take home, with cuts ranging from NY strips, ribeyes and porterhouses, bone-in filet mignon, and lamb chops. You can watch with your mouth agape as the butcher weighs and cuts pounds and pounds of beef just feet away, ready to be cooked up and served.

Inside the restaurant, there is a contemporary look and luxurious feel, much like what you would find at fine dining restaurants at high end hotels these days. Shades of burgundy, sienna and gold complement the existing traditional rich, warm wood decor and towards the back of the restaurant, a full view of the glass encased kitchen where the chefs and their line cooks fire the grills and ovens away, preparing the freshest and highest quality ingredients into works of art for guests.

At Council Oak, their U.S.D.A. prime steaks are all dry-aged 21 to 28 days, cut to order from from inside their very own on-site butcher shop and their Alaskan King Crab legs are brought fresh directly from the Bering Sea. Their seafood is among the freshest that I’ve tasted, with a rich flavor of the sea.

On our recent trip to Hard Rock for a dinner, my dining companions and I sampled a litany of dishes, showcasing the depth and variety available at the Council Oak, ensuring a nice cross-section of the menu.

First off, bacon. Of course, the bacon here is cured and smoked in house and tastes much better than the breakfast variety. This is bacon for dinner, dressed up and ready for action.

FRESH COUNCIL OAK BACON $10
Cured & Smoked In-House

COUNCIL OAK RAW BAR SAMPLER
Alaskan King Crab legs, Maine Lobster, Jumbo Cocktail Shrimp, Oysters, Clams
This was one of the freshest seafood dishes I’ve tasted. Of course the oysters and clams are raw, but the taste was so very fresh, they might have been pulled out of the ocean just moments before from what I could tell. The lobster and king crab legs and shrimp were all similarly fantastic, prepared very well.

LONG BONE COWBOY RIBEYE – 26 oz. $50 – One of the Council Oak’s signature dishes, the long bone cowboy ribeye is juicy and savory with light seasoning so you can taste the essence of the steak. They also engrave initials onto the bone for you if you like. I asked for “TASTY” for tasty “chops”.

DRY AGED LAMB CHOPS $50 -Two Double-Cut Chops, Fresh Rosemary, Roasted Garlic – This dish was good, but would say that it was probably the least memorable of the evening. Fresh, and savory, but maybe missing something. The meat was very flavorful.

For dessert, one of the signature dishes is the light, airy, divine – souffle, ranging from traditional Grand Marnier, to Vanilla bean and chocolate, each with its own sauce to pour over.

There is also a tasting menu going on at the moment at Council Oak, a new concept from the chef to showcase their chops, so to speak. It would change seasonally and would feature the freshest ingredients of the time with four courses for $99 per person.

AUTUMN’S PRIME PAIRINGS

A FOUR COURSE TASTING OF THE SEASON’S MOST EXCITING INGREDIENTS,
PERFECTLY PAIRED WITH WINES FROM THE CELLAR

COUNCIL OAK PRIME SIRLOIN TARTARE
Poached Quail Egg, House-Made Melba

PRIME SHORT RIB RISOTTO
Wild Autumn Mushrooms, Truffle, Reggiano

PETITE WAGYU BEEF FILET
Mustard, Vidalia Onion Custard, Wilted Rainbow Chard, Bordelaise

FIVE SPICED CHOCOLATE CREMEUX
Chocolate Soil, Salted Caramel Ice Cream, Coffee Frappe

4th Annual Swan and Dolphin Food and Wine Classic – A Recap!

Krystle Nguyen

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Oct 25, 2013

2

4th Annual Swan and Dolphin Food and Wine Classic – A Recap!

The Swan and Dolphin Resort at Walt Disney World hosted its 4th Annual Food and Wine Classic last weekend October 18-19, 2013 featuring a diverse selection of innovative cuisine by award-winning chefs.

Returning for its fourth year, the Food and Wine Classic features resort chefs’ dishes and drinks from around the world.

Signature restaurants that participated include Shula’s Steak House, Il Mulino New York Trattoria and Todd English’s bluezoo – all located on the premises of the Swan and Dolphin hotel.

There is a certain magic about the Food and Wine Classic that leaves me in complete awe. From the educational seminars to exploring culinary innovation, my mind and taste buds were deeply satisfied.

I had the opportunity to join the festivities on Friday evening and the view of the sunset glistening over the water with talented musicians performing in the background made this evening perfect.

Tony Porcellini has been with the Swan and Dolphin for 26 years and oversees 17 restaurants on the property. He is noted for his groundbreaking concepts and venues, such as Shula’s Steakhouse and Bluezoo.

The most valuable part of my evening was attending the Wine Blending Seminar with Tony Porcellini, Certified Sommelier and Director of Food and Beverage.

Tony explores the origin, flavor, and characteristics of the five classic Bordeaux red varietals: Cabernet Sauvignon, Merlot, Cabernet France, Malbec, and Petit Verdot.

It was truly a delight to create my own red wine blends while pairing it with delicious samples of cheese and jelly – what fun!

From the art of pasta making, champagne, sake, beer, to white and red wines, there were plenty of seminars to choose from of which I wish I had the time to learn from them all.

Experimenting with a plastic measuring pipette to fill different percentages of the component wines

vino — The beginning of my bordeaux blend creation – 30% Cabernet Franc and 20% Petit Verdot

Shula’s Steak House: Carved Prime Rib, Roasted Garlic Mashed Potatoes, Horseradish, Creme Fraiche, Watercress

Cabana Bar & Beach Club: Belle & Evans Farm Chicken Yakitori, Edamame Relish, Lemongrass Foam

Todd English’s Bluezoo featuring *the* freshest seafood

Todd English’s Bluezoo: Oyster Shooter, Huckleberry Champagne Vinegar, Huckleberry Foam

Bluezoo team uses liquid nitrogen to prepare one of the components in the tuna tartare

Bluezoo’s Molecular Gastronomy – miso is cooked and frozen in liquid nitrogen to create cracklins for the tuna tartare

Todd English’s Bluezoo: Tuna Tartare, Sexy Scallions, Nitro Aioli Miso Crackling

Todd English’s Bluezoo: Rock Shrimp Tacos, Creamy Jalapeno Slaw, Pickled Onion Micro Cilantro

Il Mulino New York Trattoria: Preparing hand cut garganelli with veal cheek ragu

The Fountain: Falafel with Chick Pea Fritter, Tahini, and Traditional Garnish

Fresh Mediterranean Market: Thai Chicken Salad, Organic Greens, Green Papaya, Tamarind with Ginger Dressing

Garden Grove: Open Face Tomato & Handcrafted Mozzarella Sandwich, Sweet Basil, Locatelli

Todd English’s Bluezoo: “Short Rib Oscar”: Braised Beef Short Rib, Maryland Blue Crab, Asparaus, ISI Hollandaise

Picabu: Taqueria-Corn Tortilla Barbacoa of Beef, Braised Pork, Organic Vegetables, Cheddar Cheese, Lime Wedge, Lettuce, Onion, Shaved Radish, Pico de Gallo with a hint of hot sauce

Picabu Barbacoa of Beef and Braised Pork Tacos

Kimonos: Crispy Shrimp, Tuna, Salmon, Avocado Sushi

Cib’s Smokehouse: Texas Style Beef Brisket, Brioche Puree, Rhubarb Pudding

“O Saint O” Orange Cream Filled Puff, Milk Chocolate Covered Orange Cookie and Vanilla Whipped Cream

“Tropic” (Shot Glass) Passion Fruit Cream, Mango Papaya Pineapple Compote, Coconut Cake, Mango Vanilla Sauce

“Intense” Flourless Chocolate Sponge and Arriba 72% Chocolate Mousse

Plate of Delectable Pastry and Desserts! My mouth is watering just remembering the taste of all this..

The event is so vibrant that you can enjoy it with a group of friends or your significant other for a fun date.

With over 40 food and beverage stations, there was never a moment wasted as you can imagine the endless myriad of dishes and wines. And the experience would not have been complete without the wine blending seminar.

Some of my favorites included Shula’s Carved Prime Rib, Todd English’s Short Rib Oscar and Oyster Champagne Shooters.

Each dish was prepared fresh to order and fast on-site to accommodate the large number of attendees while still maintaining the flavors and quality. I really appreciate the amount of effort it took to plan a beautiful evening and the friendly representation at every booth. Well done to the entire team at Walt Disney World’s Swan and Dolphin for the Food and Wine Classic! Can’t wait till next year’s selections – only 12 months away…

Interview with Chef Brandon McGlamery on “9 Courses”, a new cook book

Interviews

Ricky Ly

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Oct 24, 2013

2

Interview with Chef Brandon McGlamery on “9 Courses”, a new cook book

Brandon McGlamery, Executive Chef of Luma on Park and Prato in Winter Park, is a James Beard Award nominated chef getting ready to debut his first cookbook this December, 9 Courses, featuring favorite recipes from the kitchens of Luma on Park and Prato, along with stories of Florida farmers and fishermen – just in time for the holidays.

A graduate of the California Culinary Academy, McGlamery has gained an array of international culinary experience during his tenure at some of the most prestigious restaurants across the nation – from California’s Stars Restaurant, French Laundry and Chez Panisse, The Dining Room at the Ritz-Carlton Naples, Jardinière. Chef McGlamery also created and executed a self-styled apprenticeship at Gordon Ramsey in London and Guy Savoy in Paris. Before joining LUMA, he was the Chef de Cuisine at Bacchanalia in Atlanta, Georgia.

By working with local farmers and fishermen on a daily basis, Chef McGlamery’s cuisine focuses on using the freshest ingredients available. The availability of key fresh ingredients and choice cuts of meat dictate what dishes are offered and when.

In this new 224-page book, he shares cooking secrets and techniques along with some 75 recipes, including Snapper Sashimi with Cashew Butter, Chestnut Agnolotti, and Tangerine Tart with Toasted Meringue. The book’s back cover also has some words from Chefs Thomas Keller and Norman Van Aken.

Ricky Ly of TastyChomps.com: So, why did you decide to write this book?

Brandon McGlamery: I am a serious reader and collector of cookbooks, so it was inevitable and just good timing. I had been scouting out publishers and the whole system of publishing a book, when Bob Morris of Story Farm approached me and said, “this is your time, and I can help you do it”

My biggest concern was that the book had soul, and the food/story spoke to the reader. Working with Bob and his team, we all discussed early on that let’s “have fun” and “be creative” to create something that we are all very proud of, and everyone bought into that philosophy.

I also had an old friend, that is an amazing photographer, Michael Pissari, that I was persistent that we work with, and when the team met him and saw his world though his lens and the way he captured it, we all just kind of grinned and buckled our seat belts to enjoy the ride that was ahead of us…

So my whole career as a chef, I knew at some point, I would get it done. When I was 30 and started to helm an entire kitchen brigade and menu, I put the timeline on myself to at least be working on it by the age of 40…I feel lucky that we have it finished before I turn 41 next year.

RL: What does the “9 courses” title mean in regards to the cook book? Is there a personal significance to the number of 9 courses?

BM: When trying to conceptualize the book, we wanted to give the Story Farm team a feel for our approach to food and its thinking of developing flavors. The best way possible to do that was that we sat them down at the chef’s table at Luma and just started cooking on how we usually course a tasting menu.

That night I felt the tasting menu to be more than 9 courses, because I also had Matt Cargo (chef di cucina at Prato) and Derek Perez (chef de cuisine at Luma) and pastry chef Brian Cernell collaborate on the menu. Thus Bob came up with the idea to work the chapters as we would approach a tasting menu…

The number 9 also has some childhood symbolism for me , but that you will have to read in the book…

Another thing is that I also asked all longtime employees, both front & back of house staff to write down there “all-time” favorite dishes that we have done…some made the cut, others did not, but that brought back a lot of memories for me.

RL: What can readers expect to find inside 9 Courses?

BM: Sound Recipes, Inspiring and Interesting Stories, Amazing Photography – It’s a look into how far Luma and Prato have come along – and the most important thing is the people that make it all happen were very involved in this project from the get go.

RL: What were some challenges when creating this cook book?

BM: Staring at a computer screen and typing how I talk, documenting recipes, and not having enough time in the day…

I will tell you that it made me very hungry to get back in the kitchen daily, to step away from the recipes for the book, and to create new ones and take a little different angle to our approach.

As for telling our stories, that was easy – Bob and I would just get in the car and take a road trip and I would wax poetically as he wrote…

I think best when I am driving – I am the guy at the stoplight with no one else in the car having a full on conversation with himself!

RL: What are some tips you would give to the home cook who are trying these dishes at home?

BM: Obtain the best ingredients you can and take your time…

RL: Where can readers pick up the best ingredients to cook with?

BM: Lake Meadow Farms in Ocoee, Whole Foods, Winter Park Farmers Market… even Publix is on the eat local bandwagon!

RL: How has the Orlando dining scene evolved or changed since you first started?

BM: Tremendously, I remember that finding a local farmer was extremely difficult, but over the years we have a decent supply of them to stock our restaurants.

You also have people like Henry Moso of Kabooki Sushi and Josh Oakley of The Smiling Bison, opening up smaller places and doing their version of the craft of cooking.

We are very excited to have our friends Chef Henry & Michelle Salgado (of Spanish River Grill in New Smyrna Beach) opening up a tapas joint (basque-themed Txokos Kitchen) in the highly anticipated East End Market, which in itself having a developer such as John Rife getting involved in the local scene is very exciting and will bring great things with it of all culinary things, not just restaurants – the team at Barnie’s CoffeeKitchen have upped the game by what they deliver – and that comes with the support of the community as a whole.

People here in Central Florida are very sophisticated and well traveled and like to be challenged with the idea of change and development so that helps a lot.

RL: What did you make for lunch today?

BM: Hell I am behind right now, no time for lunch but if I could it would be a taco or a BLT!!

RL: What are some of your favorite recipes from the book?

BM: Cauliflower Tart – I think is everyone as a whole’s favorite, the salad and egg section is also very strong… our Rabbit Bratwurst, or…wait I like them all!!

9 Courses by Brandon McGlamery, published by Story Farm, will be out this December and is available for pre-order now.

KASA Tapas and Raw Bar – Preview – Soft Opening in Downtown Orlando

Ricky Ly

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Oct 22, 2013

0

KASA Tapas and Raw Bar – Preview – Soft Opening in Downtown Orlando

We wrote about KASA Tapas and Raw Bar back in May 2013 and now, this week, KASA is ready to open its doors and welcome guests into its newly renovated restaurant at The Plaza in downtown Orlando.

They are open this week as part of a soft opening and our good friend Michael Cho of ImpressInk.com visited last night to give us a preview of the menu choices and overall vibe at KASA.

Kasa opens to the public November 14 at 8pm. Starting November 15, Kasa will be open daily for lunch, dinner and drinks from 11am to late-night.

His thoughts and photos follow:

Upon entering KASA, one is immediately drawn to the vibrant and delicate ambiance that is not found in any other downtown Orlando establishment.

KASA Tapas and Raw bar sets itself apart by offering a unique menu full of tapas style dishes (small shareable plate portions) and a small number of full portion entrees for the hungrier customers.

The tapas serving style creates an opportunity to sample multiple dishes and flavors on the menu without over stretching one’s appetite.

KASA centers itself on the concept of combining global flavors from Asian and Latin flavors to more, and this is apparent in the ingredients of their menu items, featuring different culinary cultures to create the plates.

“Hickory Smoked Duck Drumettes” with a ginger maple glaze

Hamachi Ceviche

KASA signature corn

Spanish Spinach

Panko crusted Pork Belly, glazed with syrup and dipped into egg yolk

Shrimp a la plancha

Tuna Carpaccio Pizza

“Tamarind Grilled Rack of Lamb”

Grilled Clams

“Wrecked Apple Pie Roll” – thin slices of granny apple with soy paper, tempura battered and served with salted caramel ice cream

What’s interesting to note is that here at KASA, unlike other restaurants, there is a whole section of the menu dedicated to different types of ceviches, like you would find in Peru at a cevicheria.

KASA seems to be a versatile restaurant that welcomes both casual diners and those out on the town looking for a place to eat before heading out to experience the downtown Orlando night club, bar, entertainment scene.

We’ll have a more comprehensive review and visit soon!

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Official Press Release

The Bento Group Announces The Official Grand Opening Of Its Newest Innovative Dining Concept “Kasa Tapas & Raw Bar” In Downtown Orlando November 14

Beginning November 14, onlookers on Orange Avenue will finally be able to step inside and experience the highly-anticipated, original dining concept “Kasa Tapas & Raw Bar” from The Bento Group. Featuring a creative and delectable menu comprised of small plates with global influences and a raw bar with fresh oysters and seafood, Kasa serves up a truly exciting and innovative dining experience pioneered by Executive Chef Sean Kaplan and “Food Network Star” alum Josh Lyons. Open for lunch, dinner, drinks and brunch coming soon, Kasa will raise the bar in the Downtown Orlando dining scene combining exceptional service in a cool, comfortable and contemporary atmosphere with a memorable meal that satisfies all the senses.

“We are extremely excited about the official opening of Kasa next month,” says Co-Owners of The Bento Group David Yu, Jimmy Tung and Johnny Tung.

“Kasa is the culmination of months and months of development and thought into creating and offering something really different and memorable that the Downtown dining scene has been craving. From our original menu packed with incredible flavor combinations to our delicious drinks and relaxing, modern atmosphere, we are proud to open Kasa’s doors for everyone to enjoy, experience and return to time and time again.”

Kasa is The Bento Group’s first full higher-end casual dine-in restaurant. Originating in Gainesville, FL with concepts also in Orlando and Jacksonville, The Bento Group focuses on restaurants, hospitality and nightlife concepts and is now comprised of Bento Café, Hiro Asian Sandwich Bistro, SushiChao, Simon’s Nightclub, My Mochi Frozen Yogurt, VAiN Nightclub, Avenue Gastrobar and Ghost Bar and Lounge.

Kasa opens to the public November 14 at 8pm. Starting November 15, Kasa will be open daily for lunch, dinner and drinks from 11am to late-night.

Restaurant guests are welcome to dine, drink and relax inside Kasa’s modern tranquil atmosphere or enjoy the extended outdoor patio space, which will feature many special events in the coming year. Kasa is located at 183 S. Orange Avenue in Downtown Orlando. For more information, call 407-985-5272 and visit www.kasatapas.com and www.bento-group.com.

Fleming’s Prime Steakhouse & Wine Bar’s new Fall 2013 menu – and $50 gift card giveaway!

Ricky Ly

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Oct 21, 2013

15

by Unique Michael

I was recently invited to experience Fleming’s Prime Steakhouse & Wine Bar’s new menu, which showcases new dry-aged steaks, bold cuts, flavorful steak companions, and a diverse wine selection.

Shortly after arriving, I was greeted by the restaurant’s operating partner Irma Muns and Chef Partner Alec Cheak. Before sampling the new menu, I took note of the contemporary music playing (Artists like Mumford & Sons) and a few of the beautiful features of the interior, such as an open kitchen for guests to look into from their elegantly decorated table.

Before trying anything off of the new menu, I was informed of the two distinct preparation methods. According to Fleming’s, their steaks are either classically prepared, which means that they are expertly seasoned with kosher salt and black pepper, then broiled at 1,600 degrees or iron crusted and finished with butter and fresh parsley.

In the video provide below, Corporate Chef, Russell Skall, highlights an important Fleming’s philosophy by stating “Indulgence Made to Order is a philosophy; it’s an experience where care and craftsmanship add up to something exceptional.”

First, I sampled a juicy Pork Belly and Fennel Salad, which was accompanied with mandarin oranges. This was paired with a sweet French Chardonnay. The combination was refreshing, yet savory and well balanced.

Next, I had the option of choosing between a Dry-Aged Ribeye or Dry Aged New York Strip, which was served with a steak companion of choice. I selected the New York Strip prepared using their iron-crusted method with the Truffled Poached Lobster as a side companion. It’s not hard to find an average steak but it can be difficult to find an exceptional one.

This was definitely one of the exceptional ones. Like Chef Russel Skall says in the video, the outside was seared perfectly and the inside was tender and full of flavor. The texture and flavors of the lobster and steak worked well together, but the béarnaise sauce was too rich for me.

Here’s a list of the steak companions:

• Truffled Poached Lobster with béarnaise sauce and caviar
• Diablo Shrimp baked with a spiced barbeque butter sauce
• King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar
• Flavor Trio with three steaks spreads: Gorgonzola and mascarpone brulée, Sweet onion bacon jam, and Cabernet mustard.

I also tried a slice of the Wet Aged Tomahawk Steak for two, which was tender and possibly the perfect selection for a date.

Overall, the food and service was enjoyable. According to Irma Muns, all chefs and staff go through rigorous training on how Fleming’s prepares their steaks, so don’t be afraid to ask your server to elaborate on their new offerings or for a recommendation.

Last but not least, the restaurant gives every table a “Wine Pad,” which is a beautifully designed application for the iPad that showcases the Fleming’s 100 Wine List with tasting notes and suggested food pairings. The Fleming’s 100 includes classics and not-to-miss selections, but also cut wines and upcoming standouts. There is a wine for every budget; 30 of the wines are less than or equal to $10 per glass. The Wine Pad works well to remove the stigma surrounding the enjoyment of fine wines. Wine connoisseurs and those that are newer to wine will equally enjoy this interactive experience.

$50 giftcard giveaway to Fleming’s and bottle of Italian Wine

Enter for a chance to win a $50 gift card and a bottle of Italian wine, exclusively crafted for Fleming’s. Complete the two items below to enter! Must enter by Monday October 28, 2013 5pm EST to win.

1. Subscribe to our newsletter (you are already entered if you are already subscribed): Subscribe to the TastyChomps Newsletter here

2. Answer in the comments below: What would you order for $50 at Fleming’s?

3. Optional: “Like” this page on Facebook using the buttons on the left or bottom!

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Unique has over five years of experience in the communication industry and actively uses his Graphic Design, Business Development, Public Relations, and Marketing skills to support small businesses and local events. He is also the Director of Advertising for Tasty Chomps, Orlando’s Number 1 Food Blog. Unique is currently studying Communication with a focus in Writing & Rhetoric and Mass Communication at The University of Central Florida

Lift Your Spoons (and Forks) to The Crooked Spoon Gastropub – Clermont, FL

Gastropub

Ricky Ly

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Oct 18, 2013

0

Lift Your Spoons (and Forks) to The Crooked Spoon Gastropub – Clermont, FL

Chef Steve Saelg is trying to bring forth the art of cooking and eating at the new Crooked Spoon Gastropub in his hometown of Clermont, Florida.

Well, the restaurant itself is kind of new – more like an evolution of sorts.

After years in the finance industry on New York’s Wall Street as well as in Central Florida, Chef Saelg made the decision to explore his passion in the culinary arts.

A 2005 graduate of Le Cordon Bleu, he honed his skills by working alongside notable chefs in restaurants such as the Tavern on the Green in New York city, and then in College Park’s K Restaurant and Wine Bar, and the Citrus Club in downtown Orlando.

In 2010 Chef Saelg made the decision to steer his skills into the food truck race and brought to Orlando one of its first gourmet food trucks: The Crooked Spoon. It was one of my personal favorite food trucks, especially for their absolutely perfect Crooked Spoon Burger, “life changing” 420 Burger, and creamy, decadent Six Cheese Mac & Cheese dishes.

The buzz for The Crooked Spoon food truck was so great, Chef Saelg was approached by the Cooking Channel’s Eat Street to showcase a couple of his dishes on one of their episodes, and his recipe for Swordfish and Grits was ultimately featured in the official Eat Street cookbook.

Chef Steve commits to supporting local farms and ranches whenever possible by purchasing their products for his restaurant. He believes that ”it is important for us to source fresh and local ingredients to support our ever-changing menu, which consists of unique takes on traditional and not-so-traditional pub food.”

On my recent visit to the new brick-and-mortar restaurant in Clermont, my dining companions and I found the food to be quite good, and would warrant multiple trips back, especially for the staple menu.

Our waiter CJ seemed to be a seasoned veteran of the restaurant industry, very great service for him as he was attentive and was able to suggest quite a few great items for us this evening. I did notice however that there seemed to be a few too many staff wandering about almost aimlessly, hopefully they will find direction from management soon.

We start with the very enjoyable and fun to eat Duck Confit tostadas ($12), two piled on high crispy tortillas (reminiscent of Mexican sopes), with layers of Anasazi bean puree, tasty duck confit, farmer’s cheese, spring greens, and just a dollop of avocado creme fraiche. The duck confit tostadas definitely whetted our appetites, wanting for more.

Next we tried some of the sweet hickory and pecan Smoked Chicken Wings, slathered with a 3-chili glaze, and overall delicious with a nice smokey seared taste.

One of my dining companions ordered one of their signature burgers – the Cocoa and Coffee Crusted Burger, a really fantastic burger made with fresh from Florida Angus Beef, topped with Boursin cheese, spring mix, marinated tomato, and a raspberry chipotle bbq sauce served with a batch of house-made chips. I’m glad the burger quality is at and even above what was available when The Crooked Spoon was a food truck and I believe this is due in part to their expanded kitchen capabilities.

Another dining companion ordered the Double Cut Chamomile Brined Pork Chop, a huge yet very tender and succulent brined pork chop finished with a Bourbon glaze and served on top a medley of fingerling potatoes, house made sausage and Brussels sprout hash. This was one of my favorite dishes that I tried at The Crooked Spoon Gastropub this evening as the flavors were rather delicate yet luscious at the same time.

Specials are written on the black board towards the back of the restaurant, and though the specials that we tried were good and passable, they seemed to be missing something. Maybe too much was going on or some ingredients could have been used better to make the dish really stand out.

My dining partner ordered the Tom yum special, described as consisting flank steak, pickled daikon carrots, rice noodle, spinach, Chinese sausage, fried dumpling, and shrimp cracker. Well, maybe it wasn’t a great idea to order a Thai dish in an American gastropub, but we expected more flank stank for the Tom Yum, traditionally a sweet and tangy Thai soup. The soup was good, but the flank steak serving was a bit paltry and the rice noodles were slightly undercooked. My partner enjoyed her dish nonetheless despite the few missteps.

My dish was the Smoked porkloin special with mushroom gravy, boursin and mushroom bread pudding, topped with arugula on top of a smoked grape mustard. I was a bit disappointed that the porkloin was more like a ham steak, a little chewy, but with a nice smoky flavor. The bread pudding and the grape mustard was good but it was a tad too sweet for me and so there was maybe too much going on here in this dish.

For dessert, a tasty chocolate brownie.

Overall, a wonderful experience at The Crooked Spoon Gastropub, and we will be back – but more likely for the staples like the burgers and the pork chop rather than some of the specials, until they are a little more refined at least.

Ikea’s Crayfish (Crawfish) Party – A Swedish Summer Tradition

Ricky Ly

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Oct 14, 2013

0

Ikea’s Crayfish (Crawfish) Party – A Swedish Summer Tradition

On Friday, August 16, 2013, Ikea Orlando celebrated their annual Crayfish Party. I was invited to visit and explore the cultural food and festivities at their cafeteria.

Typically at their cafeteria, Ikea would serve smoked salmon, salads, Swedish meatballs with lingonberries, and spaghetti pasta. But this time, the Ikea team brought out the big guns for this crayfish party.

The “kräftskiva” (crayfish party) is one of the most important social events of the year in Sweden. It is usually held in August during the height of the crayfish season, and it’s a time for friends to gather together and celebrate the warm weather, warm company and heaping piles of fresh crayfish.

Participants often wear funny hats and enjoy “singing drinking,” songs while taking snaps (or shots, as we call them.) The parties continue well into the night, when the unmistakable sounds of laughter and singing can be heard from the balconies, verdanas and gardens all across the country.

The menu included: Crayfish (a salty Swedish version rather than the cajun style we usually find here in Central Florida), tossed green salad, cucumber salad, hardboiled eggs with mayo and shrimp, shell on prawns with cocktail sauce, Najad salmon with horseradish or mustard sauce, meatballs with lingonberries, mashed potatoes, boiled dill potatoes, and cupcakes for desserts.

Photos from the event:

Swedish meatballs galore

Deviled eggs w shrimp

Najad salmon with horseradish or mustard sauce

Purple Orchid Thai Cafe and World Grocery – East Orlando

Orlando
Thai

Ricky Ly

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Oct 14, 2013

2

Purple Orchid Thai Cafe and World Grocery – East Orlando

Purple Orchid Thai Cafe and Grocery store is located in a rather “sketchy” hidden strip mall plaza on the south side of Colonial Drive, just east of the SR 417 exit. Of course, it’s never good to judge a book by its cover and Purple Orchid is no exception.

Purple Orchid’s owner Nisa recently moved down to Florida from the DC area, leaving her job as a pharmacist to follow her dreams and her daughter who is attending college at the nearby University of Central Florida.

This is her first time running a restaurant, but she is fearless and has some really great, authentic Thai dishes that make the place stand out. Everything is also very reasonably priced, as well, with many dishes for lunch ranging from $5.95 to $7.95.

I visit with my dining companion, Justin, who heads up the new Chowzter app, that serves like a Zagat for local small restaurants, available on iOS and Android.

Purple Orchid’s owner Nisa (like Lisa but with a N)

The back area of the cafe serves as a Thai grocery store. I suppose they will always have the ingredients needed for their dishes!

On Fridays, they have lunch specials served from the cart, like this massaman curry chicken.

We start off with the Thai dumplings (Kanom Jeeb), a type of siumai like steamed dumpling filled with a shrimp and pork meat mixture, spices, and served with soy sauce.

I really enjoyed the Thai fish cakes (tod mun) – deep fried spicy Thai fish paste cakes served with sweet and sour sauce and pickled cucumber salad. They had a nice crunchy texture and the spices in the fish cake brought out the flavors well.

For more lunch, I ordered the Thai Beef Noodle soup, served with beef meat balls, rice noodles, in a spicy Chinese 5 Spice based broth and topped with mint herbs and scallions.

Justin ordered the pad thai ($5.95), a filling and tasty sweet chicken pad thai mixed with bean sprouts, scallions, and eggs.

Overall, the food was delicious and the charming Purple Orchid Thai cafe might just become one of my new favorite Thai places in town.

A Slice of Heaven at Se7en Bites

Krystle Nguyen

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Oct 14, 2013

0

In my pursuit to discover the sweet spots of Orlando, I stumbled upon a neighborhood establishment located in the Milk District off of Primrose/Robinson Street at the former location of Spooky Black Cat Cafe.

Se7en Bites has been in business with some of the best restaurants in Orlando, delivering creative dessert mini-pies to locations such as Pom Pom’s and Blue Bird Bake Shop.

Owner and Pastry Chef Trina Gregory-Propst is now expanding upon her magical pies and fabulous desserts to offer breakfast, brunch, lunch, and locally blended coffee from her new storefront.

Chef Trina elevates simple ingredients to create sweet and savory signature recipes that will satisfy your taste buds.

Favorites include her signature Salted Caramel Dark Chocolate Pecan Pie, Homemade Biscuits with Peach Ginger Jam, Savory Breakfast Bread Pudding with Hollandaise, Pimento Grilled Cheese and Bacon Sandwich and the Meatloaf Sandwich, a throwback to downtown’s classic Sandwich King (Se7en Bites is in the former Sandwich King location). Weekend must-tastes are the warm Cinnamon Rolls and Biscuits and Gravy.

And, if you’re wondering…the name “Se7en Bites” has quite a special meaning in Chef Trina’s life and food philosophy. Chef Trina has maintained an amazing 187-pound weight loss for more than seven years. Her gastric bypass surgery limits her to just seven bites of each meal, which inspires her to make every bite count.

Chicken Pot Pie
Comfort food classic. This signature recipe is house-made with celery seed crust and filled with hearty ingredients. It was hard to put the fork down!

Salted Caramel Dark Chocolate Pecan Pie
Happiness in a tin can – my personal favorite. Brought this pie home with me and it only took one bite a day to satisfy my craving – and cherish the pie a little longer. Made with a salted butter crust mixed with caramelized pecan filling in dark chocolate.

Iced Coffee (left) and Orange Blossom Iced Tea (right)
The coffee is cold brewed overnight to create a full bodied rich taste. I also found the Orange Blossom Iced Tea to be refreshingly different and delightful to have for any time of the day. The tea combines a citrus and floral flavor that is fresh and not too sweet.

Dark Chocolate Salted Peanut Butter Bacon Crumble Cupcake
Dark chocolate salted peanut butter cupcake topped with Italian butter frosting , bacon bits, and peanut brittle.

Duffin
Hybrid of a donut and muffin. Cake donut dipped in brown butter cinnamon sugar.

Chocolate Chip Coconut Biscotti

Hazelnut Coffee Cake
A modern twist of Trina’s grandmother’s recipe. Hazelnut brown sugar coffee cake with brown butter glaze.

Dark Chocolate Stout Cake
Dark chocolate salted pudding layers topped with sliced crumbs to create rich texture.

Pumpkin Spice Shortbread and Pumpkin Spice Ginger Cream Cake.

Pumpkin Spice Shortbread and Pumpkin Spice Ginger Cream Cake. Celebrate Fall with some seasonal sweets!

Pom Moon Pie Ingredients
Graham cracker sandwich with a vanilla bean bacon crumble marshmallow center dipped in chocolate. Dedicated to Pom Moongauklang from Pom Pom’s Teahouse & Sandwicheria. The moon pie captures the perfect blend of crunchiness, saltiness, and sweetness!

Se7en Bites is a new neighborhood gem that is becoming popular among the locals. Many of the dishes are house-made using genuine whole ingredients with consistent quality. The oak paneled walls and booths creates an inviting space for a casual breakfast or lunch. I will have to visit soon to try out their special breakfast items!

For more information, visit:

http://www.se7enbites.com

Pastry Chef/Owner: Trina Gregory-Propst
General Manager: Kevin Thornton
Email: delishinfo@se7enbites.com

Address: 207 N Primrose Dr, Orlando, Florida 32803
Phone: (407) 203-0727
Hours of Operation
Tue – Fri: 7:30 am – 3:30 pm
Sat – Sun: 9:00 am – 3:00 pm

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

MasterChef Season 5 Auditions in Orlando – w/ Eddie Jackson from Season 4

Events

Ricky Ly

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Oct 13, 2013

2

MasterChef Season 5 Auditions in Orlando – w/ Eddie Jackson from Season 4

This past weekend, Fox’s MasterChef held auditions for their 5th season of the popular reality show featuring home cooks who meet and battle each other each week in creating dishes while under scrutiny of the three judges: Gordon Ramsay, Joe Bastianich, and Graham Elliot.

Over 100 applicants from all over the Southeast (some traveling as far away as Savannah, GA and Charleston, South Carolina) came to the Holiday Inn on Kirkman Road to let the MasterChef food experts taste and vet their prepared foods.

One of the first people in line was Michael Nightingale, a former New York State Trooper who retired and moved to Florida (that’s a familiar story!) and figured he would give MasterChef a try after being inspired by what he had seen on the show. He prepared a German influenced pork cutlet dish with spaetzle and cabbage.

Dominic Calamari (yes, that is his real last name) also showed up early to show his cooking skills by preparing his namesake, calamari. Known for his Italian dishes, Mr. Calamari had left his job with Costco in North Carolina to take care of his father here in the Orlando area. He is still looking for work after being denied a hardship transfer from Costco and thought it would be fun to try out for the MasterChef auditions.

Kristin Curtin, Casting Producer of MasterChef Season 5 – and also a veteran of other Ramsay reality television shows such as Kitchen Nightmares and Hell’s Kitchen – was on site and gave us a nice interview about the audition and the show and what they are looking for in contestants here in Florida.

In 2013, Eddie Jackson was a contestant on Fox’s MasterChef Season 4 and advanced to seventh place before meeting his defeat at the tag team round in creating sushi rolls, a dish he was unfamiliar with at the time. He is also a retired American football cornerback, a former member of the Miami Dolphins, New England Patriots and Washington Redskins.

At the Orlando auditions this past Saturday, Eddie was on hand to give some reassurance and advice to the contestants. He actually revealed that he was on his way to Houston from Miami to join his fellow MasterChef alumni Christine Ha (winner of Season 3) and James Nelson (top 4 in Season 4).

Some of the most insightful tips that he gave the crowd were:

1. Be true to yourself – when making dishes, don’t try to go too far outside of your comfort zone as it may come back to hurt you if it ends up tasting like crap.
2. What you see is what you get – the personalities of the contestants on the show was really what they were like (read: Krissi really was a b—-)
3. Bring your repertoire of skills ready – the contestants would often be given a prompt of what they would have to cook and then have to start within 2 minutes and successfully create that dish. There is no real training so be ready for whatever they throw at you. He wishes he had worked more on plating and knew more about desserts (and of course sushi rolls).

The last tip was really surprising to me as I had always thought the contestants would have some sort of guidance or workshop on how to create some of those crazy dishes like chocolate molten lava souffle’ – but they really did have to know how to recreate the dishes on the fly – and it really made me respect the contestants even more knowing that.

Eddie also revealed that he is planning a few pop up dinners with James Nelson and Christine Ha in Houston this November in Houston and will be working with James at his award winning hot sauce company, Bravado Spice, which is now being shipped out to Whole Foods. He is also working on a “moveable feast” festival, the Follow the Food Festival, that will be moving around to different cities in the US.

He gave us a quick update about his upcoming projects and what he has done since MasterChef in this video interview:

More information on Eddie at:
Facebook: facebook.com/theeddiejackson
Twitter: @mc4eddie
Instagram: @mc4eddie

Finally, Martina Rutti of Tampa, FL talks to us about her Sherry Mushroom ravioli dish, her passion for the environment and food, and auditioning for MasterChef:

All the best of luck to the contestants from Orlando in the coming season for Master Chef!

For more info about Master Chef Casting, visit
http://masterchefcasting.com/

Bull and Bear at Waldorf Astoria Orlando

Ricky Ly

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Oct 13, 2013

2

Bull and Bear at Waldorf Astoria Orlando

I recently visited Bull and Bear as part of a media event to feature the ongoing Food and Wine Weekends at Waldorf Astoria and Hilton Bonnet Creek. In addition to trying out some of the special menu for the weekend events, my dining companions and I also had the chance to try some regular staples at Bull and Bear.

As I have said before, the Bull and Bear Restaurant at the Waldorf Astoria Orlando is one of the finest restaurants in Orlando and is probably one of the most overlooked.

Bull and Bear’s Executive Chef Massimo Falsini

The restaurant is led by Executive Chef Massimo Falsini, a world class chef who has served as Executive chef at Hilton in Dubai along with Sous Chef Daniel Tederous, a former executive chef at The Capital Grille, Tampa, along with a list of fine restaurants in Atlanta.

If Orlando had a Michelin guide, the Bull and Bear at the Waldorf Astoria Orlando would be one of the few restaurants in Orlando I could see making the list.

Pasta Explosion at Bull and Bear, Waldorf Astoria Orlando

One of the standouts from many standouts was the Pasta Explosion, house made ravioli stuffed with an airy carbonara mousse, parmegiano reggiano cheese, and serrano ham in a white sauce. The name may sound a bit ostenatious, but it aptly and succinctly describes this wonderful dish that just explodes in your mouth with an array of delicate, layered flavors from the serrano ham and parmagiano reggiano cheese filling.

Escargot & Gnocchi – Shimeji mushroom, black garlic

The escargot and gnocchi dish was also a huge favorite among my dining companions – very nice flavors with the shimeji mushrooms and escargots complementing each other in texture, and perfectly seared gnocchi that will make you dream about this dish later on, wishing there was more.

Roasted Colorado Lamb – Ras al Hanout tagine, Beluga Lentils, Jamon Serrano

The roasted Colorado Lamb dish is inspired from Chef Massimo’s time in the middle east, serving as executive chef at the Hilton in Dubai. It was one of the most requested dishes from the wife of a sultan who would often visit his restaurant.

The roasted lamb features a Ras el hanout spice, a spice mix from North Africa is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Commonly used ingredients for the spice mixture include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.

The lamb is just melt in your mouth tender and delicious, placed on top of cooked beluga lentils and topped with a sprig of rosemary.

The pastry team at the Bull and Bear is legendary, no doubt with some influence from Francis Metais, food and beverage director at the Waldorf Astoria Orlando, also a pastry chef by training.

The signature dessert is the “Lemon”, made from a hollowed out casing of a lemon. The lemon fruit is then used to make a lemon curd, cream, and sorbet – all edible and very unique – and then filled back into the lemon casing.

Chocolate Bar. The Chocolate Bar is decadence defined – creamy, smooth Valrhona Carmelia Chocolate with a vodka infused chocolate syrup and a rice krispies center.

WALDORF BEIGNETS – CHOCOLATE SAUCE, MADAGASCAR CUSTARD

BULL & BEAR CHEESECAKE – TOPPED WITH WILD STRAWBERRY & PINOT GRIGIO JELLY, LENTIL CRUST

All in all, Bull and Bear is one of the best restaurants I have tried in Orlando and think they are definitely worthy of more awards. I think it has got to be one of my favorite restaurants that I have visited this year along with Flying Fish Cafe at Disney’s Boardwalk. The prices are a bit more on the fine dining end, but very much well worth it.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

Eating out with Better Food Choices on a Budget – “Fast Food” Edition – #HealthyChomps

Ricky Ly

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Oct 11, 2013

0

Eating out with Better Food Choices on a Budget – “Fast Food” Edition – #HealthyChomps

Better Food Picks

It can be a challenge to eat healthy on a budget when dining out. There isn’t always an all-around healthy choice.

Sometimes you can only compare and make the best choice with what’s available to you, and with what you can afford.

Here is a list of better food picks at some popular restaurants. Use this to guide some of your decisions when dining out.

McDonald’s $1 Breakfast Menu

Sausage Burrito. The Sausage Burrito is a better pick than the Sausage Biscuit or Sausage McMuffin.
Hash brown. Only eat one.
Coffee. Coffee is a rich source of disease-fighting antioxidants. Be mindful of what you put in it. Go easy on the cream and sugar.

McDonald’s $1 Lunch or Dinner Menu

Side Salad. Americans don’t eat enough fruits and vegetables. We have to make an effort to eat more of them even when we don’t feel like it. Our health depends on it. Choose a light salad dressing like the low fat balsamic vinaigrette or low fat Italian dressing.
Grilled Onion Cheddar Burger. This burger is a better pick than the McChicken or McDouble sandwich.
Fruit N’ Yogurt Parfait. The parfait is a better pick than the ice cream cone or chocolate chip cookie because it has fruit in it. It’s a more nutritious way to satisfy your sweet tooth too.

Panera Bread

Bagels. I recommend the Whole Grain, Plain, Sesame or Everything bagel because these bagels have less fat and sugar in them. The Whole Grain bagel has three times more fiber than some of the other bagels offered at Panera. Enjoy your bagel with a reduced fat cream cheese spread.
Soup. A cup of Low-Fat Vegetarian Black Bean, Low-Fat Garden Vegetable with Pesto or Low-Fat Chicken Noodle soup are healthier options because they have less saturated fat than many of the other soups. Avoid ordering creamy soups too often. A cup of New England Clam Chowder packs a whopping 27 grams of saturated fat. Saturated fat is considered one of the “bad” fats because it raises low-density lipoprotein (LDL) cholesterol which is a risk factor for heart disease and type 2 diabetes.
Sandwiches. There are so many to choose from. Smoked Turkey Breast on Country, Mediterranean Veggie on Tomato Basil, Roasted Turkey & Avocado BLT on Sourdough, Tuna Salad on Honey Wheat and Napa Almond Chicken Salad on Sesame Semolina are some of the lighter picks. If you order a heftier sandwich like the Big Kid Grilled Cheese on All-Natural White Miche, Italian Combo on Ciabatta or Steak & White Cheddar on French Baguette order half a sandwich. Many of these sandwiches contain half the total calories you need in a day.

Chipotle

Calories add up quickly when creating the perfect Burrito. Pick your favorite meat or go meatless, but be topping conscious. Focus on food that comes from plant sources. Go whole grain and choose brown rice over white rice. Add your favorite beans, vegetables and salsa. Guacamole would be a better topping than cheese and sour cream, but if you decide to add cheese and sour cream make a little go a long way.
The Burrito Bowl and Salad. Choosing to have rice or a tortilla (not both) is a great option. The tortilla is 290 calories alone. For diabetics especially, watching carbohydrate content is critical. It’s a good habit to limit meals to include only one grain serving.

Lechoneras/Latin Carryout

As hard as it may be limit the amount of fried selections you choose. Maduros, tostones, empanadas, alcapurrias, chuletas and bacalao frito should be enjoyed in moderation. Try to choose baked, roasted or stewed dishes made with leaner cuts of meat such as pollo al horno, bistec, bacalao guisado and carne de res guisada.
Eat beans and all your vegetables. This will add fiber to your meal and aid with digestion.
Most Latin restaurants serve generous portions of food. Take some home. Save some for later. Enjoy your meal all over again.

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If I was given $10 to spend dining out for the whole day, I would budget approximately $3.33 for each meal.

For breakfast I would order the Fruit & Maple Oatmeal from McDonald’s without brown sugar or cream and a Sausage Burrito. It’s likely I would only eat the eggs in the burrito. I would drink water.
For lunch I would go to the Caribbean market down the street from my job that sells hot food. I would order rice, beans, and roasted chicken. They usually give large portions of food so I would try to stretch leftovers to the next meal or snack. Again, I would just drink water.
For dinner I would order the Grilled Chicken Go Wrap without sauce from Wendy’s and a Garden Side Salad with a vinaigrette dressing. I would drink water.

Maria Ali is the Nutrition Manager at Second Harvest Food Bank of Central Florida. Since joining the food bank in 2010, she has implemented nutrition education programs and has fostered the progress of several of the food bank’s nutrition initiatives which includes: a nutrition committee, a nutrition strategic planning workshop, and a wellness program for staff. Additionally, she serves as a Board Member of the Orlando Dietetic Association and is a member of the Academy of Nutrition and Dietetics. Ms. Ali strives to inspire others to live a healthier lifestyle by sharing her passion for nutrition through teaching, speaking, and social media.

Rocco’s Tacos – “TACOS & TATAS TUESDAYS”

Orlando

Ricky Ly

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Oct 10, 2013

0

Rocco’s Tacos – “TACOS & TATAS TUESDAYS”

“TACOS & TATAS TUESDAYS” is back – The entire month of October, Rocco’s Tacos & Tequila Bar Orlando will donate a percentage of their famed Taco Tuesday sales to breast cancer research via Susan G. Komen for the Cure. In hopes of generating additional contributions, anytime Rocco is on the bar in his custom-made breast cancer awareness pink patent leather shoes, he’ll pour complimentary tequila as a thank you.

Tuesday Specials Include:

All you can eat tacos for $14.99 per person
$5 tequila drinks & shots
$15 margarita pitchers
$3 Mexican beers
$6 ultimate vodka drinks

** Drink specials start at 7pm

Ingredients for house made guacamole – lots of avocados

Tequilas – low repasado, dos lunas anejo, and partida elegante

Queso fundido con chorizo appetizer. a lot of cheese.

The World Sexiest Margarita

Surf and Turf Molcajete

Orlando Festival of Bacon 2013 – Photos and Recap

Events

Ricky Ly

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Oct 10, 2013

1

Orlando Festival of Bacon 2013 – Photos and Recap

So this past weekend, the Orlando Festival of Bacon was held at the Festival Park in the heart of Orlando. Thousands of people attended and thousands of samples of bacon were given out and bacon dishes sold. But many attendees noted that they were disappointed. Some had to wait in lines that were too long or were upset at the cost of the entry to the festival and then having to pay for more bacon products once inside. It’s the first year after all – I think the organizers can take what they learned this year and apply it and make things better for next year. So, what would you suggest to them to improve for next year? Maybe they will listen and take heed. Comment below!

Event Photos follow:

Bettina and Cuong Yelping for Bacon

Various cuts and styles of bacon (free)

The Smiling Bison prepares their pork belly biscuits

Sea Dog Brew Pub and their bacon burgers

A kind of sad bacon wrapped hot dog

Bacon Baklava from Citrus Restaurant

Some of my favorite people! Citrus Restaurant located on N Orange Avenue in Downtown Orlando

Bacon Ice Cream

Bacon topped chocolate cupcake

So, what would you suggest to them to improve for next year?

Kangaroo Burgers and Eggs Benedicts – Brunch at Matilda’s on Park – Winter Park

Ricky Ly

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Oct 9, 2013

0

Kangaroo Burgers and Eggs Benedicts – Brunch at Matilda’s on Park – Winter Park

Photos by TastyChomps.com’s Krystle Nguyen

“Waltzing Matilda” is Australia’s most widely known bush ballad, a folk song that has been referred to as “the unofficial national anthem of Australia”. The title is Australian slang for traveling by foot with one’s goods (waltzing) with a “Matilda” (bag) slung over one’s back.

Matilda is a romantic term for a swagman’s bundle and I suppose Matilda’s on Park can be called a mixed bag of sorts.

The restaurant took over the spot on the north end of Park Avenue, across from Panera Bread, that has been a bit “cursed” as of late, with quite a few closings in the past few years. Maybe it’s the foot traffic in that area, or maybe it is the restaurant management – either way it’s a tough deck of cards that are dealt.

The decor is rather modern and swanky, though the flat screen TVs flanking the walls give the restaurant a decidedly more pub-like feel. I think that angle shows potential especially given the menu choices of so called “gourmet” mac and cheeses (they have over 7 types here including lobster mac) and burgers. If only the prices reflected those that you would expect at a pub-like establishment. At $14 for Buffalo Mac and Cheese, I would expect more than a small bowl full, maybe a platter of mac and cheese for that price.

On a recent visit for brunch, my friends ordered the typical brunch items from breakfast croissant sandwiches to California eggs benedicts.

As a nod to their “Aussie” theme, one of the burgers on the menu is the Roo burger ($14) made with real kangaroo meat, topped with cheese sauce, onion straws, on a toasted brioche bun. The kangaroo meat tasted slightly gamey, a little greasy for some reason, but savory and was cooked to the right temperature. Overall, not sure if I am a fan, but didn’t hate it – maybe I’ll have to give it another try. The fries that came with the burgers were also quite nice.

On this visit, it seemed oddly quiet for a Sunday morning at the restaurant, with nary another group dining during our time there. Maybe it’s time to do some promoting, as just a few doors down at another restaurant, the crowds were fully flowing. I thought the food at Matilda’s was better than that other place, but maybe it was the concept that throws people off. The theme and menu seem to need some clarity.

The food overall was good, but for some reason it just seemed like something was missing.

Wasabi bloody mary – tomato juice with wasabi, montreal steak seasoned rim

Buffalo Mac and Cheese – pieces of chicken (a rather large piece that looked like fried tofu at first), cheddar, swiss, parmesan, with secret sauce $14

California eggs benedict with avocado, egg, bacon, tomato

Shrimp and crab omelet – cheddar and gruyere cheese, crab, shrimp, with potatoes and wheat toast ($12)

Breakfast croissant sandwich with ham, egg, cheese and side of home fries

Roo burger ($14) – kangaroo meat, cheese sauce, onion straws, brioche bun

Peterbrooke Chocolatier in Winter Park debuts the #Cronut-Inspired Broissant

Ricky Ly

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Oct 9, 2013

1

Peterbrooke Chocolatier in Winter Park debuts the #Cronut-Inspired Broissant

First there was the Cronut and now the kind folks at the chocolate lover’s paradise – Peterbrooke Chocolatier of Winter Park (300 S. Park Avenue , Winter Park, Florida 32789) – have created the Broissant, a doughnut-croissant hybrid.

Like any well-made, cronut-like dessert, the dough is carefully laminated– at Peterbrooke, this is a four-hour process. If you’re aren’t familiar with laminating — it is a baking term for a folding process of alternating layers of dough and butter when making pastries such as croissants and danishes. The more folds or “turns” laminated dough has, the more flaky the finished pastry will be.

The broissants are all made to order treats, coming in two sizes and include toppings:

Broissant (Full size with toppings): $4
Broissant Pépites (Three minis with toppings): $3

Peterbrooke offers the following seasonal flavors of Broissants; however, additional flavors may be available upon request:

· Pumpkin Cheesecake NEW

· Dark Chocolate Sea Salt Caramel

· Ceylon Cinnamon & Sugar

· Peanut Butter with Nutter Butter and Milk Chocolate Ganache

Pepites and Broissants in dough form

Owner Kevin Wray fires up the fryer to get the broissants in

Freshly fried broissants to order, ready for toppings

Cinnamon and cane sugar broissant

Pumpkin cheesecake broissant

Peanut butter with nutter butter and milk chocolate ganache

Dark Chocolate Sea Salt Caramel Broissant

Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek’s 3rd Annual Food & Wine Weekends

Ricky Ly

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Oct 7, 2013

5

Waldorf Astoria Orlando & Hilton Orlando Bonnet Creek’s 3rd Annual Food & Wine Weekends

Photos by TastyChomps.com‘s Krystle Nguyen

The Waldorf Astoria Orlando and the Hilton Orlando Bonnet Creek resorts are hosting the third annual Orlando Food & Wine Weekends, which runs Friday and Saturday evenings Sept. 27 – Nov. 9, 2013. The menus that the restaurants are running this year both surprised and delighted my taste buds and were truly a culinary experience to seek out. This past weekend, I was invited to visit and sample some of the menus available.

For seven weekends, the resorts are featuring these special programming and events aimed to complement and “fill the gaps” around the wildly popular Epcot® International Food & Wine Festival held at the nearby Disney theme park.

They are serious here about food.

“For the past 19 years, Disney has done an amazing job of building their Food & Wine Festival at Epcot,” said Peter Kacheris, managing director of Waldorf Astoria Orlando. “As the festival has grown, so has the public’s appetite for additional culinary-focused experiences. We’ve created our Orlando Food & Wine Weekends to highlight our own world-class culinary team while we complement the Epcot festival.”

Orlando Food & Wine Weekends events will be held at Waldorf Astoria Orlando, and at its sister resort, Hilton Orlando Bonnet Creek, located less than one mile from Epcot, and accessible inside the gates of Walt Disney World® Resort.

Event highlights include:

• A Taste of Waldorf Astoria® at the Bull and Bear Restaurant
Exclusive tasting menus and wine pairings from the master chefs of many of the most renowned hotels in the Waldorf Astoria brand. Guests will enjoy a degustation menu comprised of some of the most celebrated dishes from Waldorf Astoria hotels around the world, paired with exquisite wines. The menu features dishes from Rome to France to New Orleans and right here in Orlando. Offered Friday and Saturday evenings, 6pm – 11pm, Bull & Bear.

• Il Cibo Della Vita at La Luce by Donna Scala
From the kitchen of La Luce by Donna Scala at Hilton Orlando Bonnet Creek, each weekend from Sept. 27 – Nov. 9, a new tasting menu and wine pairing will be unveiled, featuring chef Scala’s newest recipes – many being presented for the first time. This series of culinary experiences is certain to be the talk of the town! Friday & Saturday evenings, 5pm – 11pm, La Luce by Donna Scala.

• Pea Ringu – The Art of Sushi Pairing at Zeta Bar and Sushi Lounge
An exciting epicurean journey awaits as the culinary team of Zeta Bar & Sushi Lounge explore perfect pairings for our favorite sushi dishes including beer, sake and wine. Friday and Saturday evenings, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek.

• Bar du Chocolat and champagne tasting
Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lovers’ dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team using recipes from the most romantic points of the globe. Friday and Saturday evenings, 6pm – 10pm, Peacock Alley at Waldorf Astoria Orlando.

• Live Entertainment – nightly at Peacock Alley

• Royal Tea, A New Waldorf Astoria Orlando Tradition
Guests will treasure time together as they savor finely-prepared tea sandwiches and house-made pastries while sipping premium hot tea and listening to live piano music. Sundays, 3pm – 5pm, Peacock Alley at Waldorf Astoria Orlando.

• Astoria After Dark – Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Orlando Food & Wine Weekends activities. Friday and Saturday evenings, 6pm – 10pm.

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR

Pea Ringu – The Art of Sushi Pairing at Zeta Bar and Sushi Lounge

The sushi at Zeta Bar and Sushi Lounge, made by some of Orlando’s best sushi chefs, is among some of the best I found in town. The decor is ultra modern and the setting is reminiscent of a swanky night club.

The tasting menu at Zeta Bar and Sushi Lounge features chef-inspired sushi served in a bento box and paired with specially selected beverages all for $35.

Gekkeikan Zipang Sparkling Sake, Schloss Vollrads Kabinett 2011, Takara Plum Wine, Cigar City Florida Cracker White Ale

Nori Cracker – Seared Tuna served over Nori Crackers with Avocado, Spicy Mayo and Smelt Roe – Paired with Cigar City Florida Cracker White Ale

Bonzai Roll – Spicy Tuna Roll topped with Barbequed Eel, Avocado, Eel Sauce and Tempura Crunch and served with a sample of Red Snapper and Salmon Nigiri- Paired with Schloss Vollrads Kabinett 2011

Fried Dumplings – Pork Gyoza and Vegetables fried with a Ginger and Shallot Vinaigrette – Paired with Gekkeikan Zipang Sparkling Sake

Fire Cracker – Yellowtail Sashimi with Jalapeno, topped with Tobiko Yuzo dressing, Tamari Shoyu and Truffle Oil – Paired with Takara Plum Wine

Hiyashi Wakame – Classic Japanese Seaweed Salad – Paired with Gekkeikan Zipang Sparkling Sake

A Taste of Waldorf Astoria® at the Bull and Bear Restaurant

The Bull and Bear Restaurant at the Waldorf Astoria Orlando is one of the finest restaurants in Orlando and is probably one of the most overlooked – the food here blew my and my dining companions’ gastronomic minds on our recent visit.

The restaurant is led by Executive Chef Massimo Falsini, a world class chef who has served as Executive chef at Hilton in Dubai along with Sous Chef Daniel Tederous, a former executive chef at The Capital Grille, Tampa, along with a list of fine restaurants in Atlanta.

If Orlando had a Michelin guide, the Bull and Bear at the Waldorf Astoria Orlando would be one of the few restaurants in Orlando I could see easily making the list.

The tasting menu “A Taste of Waldorf Astoria” may sound a bit humble, but look closer and realize that it is a compilation of 7 dishes from all the best Waldorf Astorias from all around the world, including Orlando. Truly the definition of the ultimate luxurious foodie dream, and well worth the $110 per person, plus tax and gratuity.

Rome Cavalieri (La Pergola, 3 Michelin Starred) – Rome, Italy
45 DAY DRY AGED PRIME BEEF PAPER, AMARANTH CRACKER, BELUGA CAVIAR
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Waldorf Astoria Ras al Khaimah – Ras al Khaimah, United Arab Emirates
VELVET OF CORAL LENTILS, CUMIN CROUTONS, LEMON ESSENCE
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Trianon Palace Versailles (Gordon Ramsay au Trianon) – Versailles, France
RAVIOLI OF LANGOUSTINE AND LOBSTER STEAMED IN RIESLING BISQUE, LIME BOUILLABAISSE on top of shrimp, oyster

~~~~

The Roosevelt New Orleans – New Orleans, France
FILET OF RED FISH, OYSTER POCHE AU BEURRE BLANC, MAQUE CHOUX
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Waldorf Shanghai on the Bund – Shanghai, China
LAKE MEADOW ORGANIC CHICKEN, CRISPY MILLET, GREEN PAPAYA CHUTNEY, GREEN CURRY
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Waldorf Astoria Orlando
PINOT BRAISED BISON RIBS, PARSNIPS THREE WAYS, SUC DE CUISSON
~~~~

Waldorf Astoria Berlin, Germany
BERLINER PFANNKUCHEN, raspberry creme filled donut

Both hotels are offering packages that include a $50 resort/dining credit. The popular Best of Waldorf Astoria package includes deluxe accommodations, a $50 daily dining/resort credit, and complimentary scheduled transportation to Epcot® (and other Disney theme parks). Rates starting from $269 per night. For more information or reservations, please visit www.waldorfastoriaorlando.com/food-wine , or call +1 888-353-2009, and reference promotion code PBBWW1.

At Hilton Orlando Bonnet Creek, the Bonnet Creek Fall Retreat package includes deluxe accommodations, a $50 daily dining/resort credit, daily parking and internet and complimentary scheduled transportation to Disney theme parks. Rates starting from $199 per night. For more information or reservations, please visit http://www.hiltonbonnetcreek.com/food-wine, or call +1 888-353-2013, and reference promotion code BCFT.

18th Epcot International Food & Wine Festival Sept. 27 – Nov. 11 2013 – Pictures and Review

Ricky Ly

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Oct 7, 2013

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18th Epcot International Food & Wine Festival Sept. 27 – Nov. 11 2013 – Pictures and Review

The 18th Annual Epcot International Food & Wine Festival started on Sept. 27 and will last till Nov. 11 2013.

Epcot’s Executive Chef Jens Dahlmann talks to TastyChomps.com about the new things this year at the Epcot International Food and Wine Festival

The 46-day festival debuts a Scotland Marketplace for the first time and brings back Brazil, which was first introduced in 1996.

The new Scotland Marketplace designed by Walt Disney Imagineering features traditional dishes with a twist including Scottish salmon, vegetarian haggis and beverages including a Loch Lomond cocktail and Scotch whisky flight from Glenfiddich Whisky including 12, 15, and 18 year pour . Scottish partners have worked with Disney to develop cuisine with a distinctly Scottish origin or theme to delight guests’ tastebuds.

Visit Scotland Chair Mike Cantlay talks to us about Visiting Scotland in 2014

Visit Scotland Chair Mike Cantlay in full Scottish attire

Vegetarian Haggis with Neeps and Tatties (Griddled Vegetable Cake with Rutabaga and Mashed Potatoes) – Traditionally, Scottish haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. The vegetarian haggis here is much more tame, made of beans and vegetables and is one of my favorite items this year at the EPCOT International Food and Wine, definitely a must try.

Seared Scottish Salmon with Cauliflower Puree, Watercress and Malt Vinaigrette

Scottish Banoffee Tart with Bananas, Scottish Whisky Toffee, Walkers Shortbread Crumbles and Sweet Cream

The Brazil Marketplace returns by popular demand with an exciting new menu that includes Crispy Pork Belly with Black Beans and Xingu Black Beer.

Brazil’s Crispy pork belly with black beans, onions, avocado and cilantro* – $5.25

This year, the festival is one of the first venues in Florida to serve wine on tap in kegs under a new Florida law allowing wine to be dispensed from sustainable stainless-steel containers. Guests can taste a Cabernet and Chardonnay from kegs at the Festival Center and sample a Pinot Gris and a Pinot Noir from kegs at the park’s Cool post.

Disney guests can catch culinary demonstrations by celebrity chefs like Cat Cora, Warren Brown and Jamie Deen.

Hanging out with Chef Carla Hall, future Dancing with the Stars champion, at EPCOT

Chef Carla Hall, host of ABC’s “The Chew,” appeared at the Festival Center Sept. 28 and 29 for a cooking demo, signings of her book “Cooking with Love: Comfort Food That Hugs You” and for a Sweet Sundays brunch event.

Top 5 Most Expensive Dishes in the Epcot Marketplaces 2013

Australia – Grilled lamb chop with mint pesto and potato crunchies – $6.00

Ireland- Lobster and seafood fisherman’s pie – $6.25

Canada – “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce* – $7.00

Hops and Barley – Lobster roll with lemon herb mayonnaise – $7.50

Hops and Barley – Griddled lobster tail with garlic herb butter – $7.50

Photos from around EPCOT’s International Food and Wine Festival 2013

China Pavilion - Acrobats parade down to the stage area — China Pavilion – Acrobats parade down to the stage area

China's Chicken Potstickers — China’s Chicken Potstickers

China's Mongolian Beef in a Steamed Bun — China’s Mongolian Beef in a Steamed Bun

South Korea's Kimchi Dog with Spicy Mustard Sauce - the hot dog is made in Florida specially for Disney infused with kimchi spices — South Korea’s Kimchi Dog with Spicy Mustard Sauce – the hot dog is made in Florida specially for Disney infused with kimchi spices

South Korea's Lettuce Wrap with Roast Pork and Kimchi Slaw — South Korea’s Lettuce Wrap with Roast Pork and Kimchi Slaw

Mexico's Taco de Ribeye with Salsa de Chipotle — Mexico’s Taco de Ribeye with Salsa de Chipotle

Mexico's Tequila Flight — Mexico’s Tequila Flight

Canada's Seared Rainbow Trout with Bacon, Frisee and Maple Minus 8 Vinaigrette — Canada’s Seared Rainbow Trout with Bacon, Frisee and Maple Minus 8 Vinaigrette

New Zealand's Gratinated Green Lip Mussels with Garlic and Herbs — New Zealand’s Gratinated Green Lip Mussels with Garlic and Herbs

New Zealand's Venison Sausage with Pickled Mushrooms, Baby Arugula and Black Currant Reduction — New Zealand’s Venison Sausage with Pickled Mushrooms, Baby Arugula and Black Currant Reduction

New Zealand's Lamb Meatball with Spicy Tomato Chutney — New Zealand’s Lamb Meatball with Spicy Tomato Chutney

With the Authors of Field to Feast - Pam Brandon, Heather McPherson, and Katie Farmand — With the Authors of Field to Feast – Pam Brandon, Heather McPherson, and Katie Farmand

Epcot's Chef Jens is TastyChomps approved! — Epcot’s Chef Jens is TastyChomps approved!

For more information about the festival, visit: Epcot International Food & Wine Festival

OceanSpray Cranberry Bog at the Epcot Food and Wine Festival 2013

Ricky Ly

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Oct 6, 2013

1

OceanSpray Cranberry Bog at the Epcot Food and Wine Festival 2013

Started by three farmers in 1930, OceanSpray today has grown to over 700 cranberry and citrus grower families as part of its agricultural cooperative. The cooperative spreads from Massachusetts to Washington to right here in Florida, and are probably most known for their cranberry juice and craisin dried fruit snacks.

Peter Beaton is a 5th Generation cranberry farmer from Wareham, MA who came down to Orlando recently to talk about the cranberry bog display that is going on right now at the EPCOT International Food and Wine Festival near the entrance to the World Showcase. Filled with more than 1,000 lbs. of fresh, floating cranberries, the bog presents an opportunity for guests to learn about the taste, health and heritage of the fruit from Ocean Spray farmers and Disney Cast Members.

He talks to us about Ocean Spray and how cranberries are harvested in this interview.

In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, especially for pemmican, wound medicine and dye and may have introduced cranberries to starving English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving feasts. This is why you still see cranberry today in many Thanksgiving feasts in the US.

Ocean Spray recently held a media reception at EPCOT with an Around the World with Ocean Spray menu featuring the cranberries used in some very creative ways. Photos follow…

Mole Shrimp Quesadillas with Cranberry Salsa

English Mustard Dusted Scotch Egg with Cranberry Marmalade

Beef and Craisin Shepherd’s Pie

Craisin Grazed Pork Belly with White Cheddar Maple Grits

Craisin Vegetable Fried Rice

Craisin Infused Five Spice Char Kobe Beef w Sriracha

Orlando Business Journal’s Richard Bilbao, Orlando Attractions Magazine’s Jackie Martindell-Roseboom , and Suzanne of KokoCooks

Fox 35‘s Sonni Abatta with her husband Andrew

Edible Orlando Magazine crew – Katie Farmand and Kendra Lott and their husbands

Siro Urban Italian Kitchen at Orlando World Center Marriott Resort – A Revisit, Fall 2013

Ricky Ly

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Oct 4, 2013

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Siro Urban Italian Kitchen at Orlando World Center Marriott Resort – A Revisit, Fall 2013

On Saturday January 26, 2013, Orlando World Center Marriott opened their newest restaurant, Siro: Urban Italian Kitchen, which takes the place of their previous Italian restaurant Ristorante Tuscany. I recently re-visited the restaurant through a contest that I won via twitter and was delighted that my first impressions were still correct this second time around.

From artisan cured meats and cheeses, small plates (“Assadare” (shearable) style) and fresh market vegetables, dishes served on oversized wooden planks, thin-crust pizzas and house-made pastas to various meats and fish selections, Siro has made a strong emphasis on quality sourced food.

This is immediately evident in the quality and the freshness of the vegetables and ingredients used in the dishes we tried this evening – everything was like it was picked today straight off a farm from the corn to the arugula in the salads.

The meal, overall, was fantastic. Photos follow —

Brudo’s Famous Veal Meatballs in Pomodoro tomato sauce

Tuna two ways – Ahi Tuna Crudo

Octopus Salad with Garbanzo Beans – perfectly sliced and prepared

Siro’s Seasonal fresh salad

Bone Marrow with toasted bread – nutritious, tasty and soft, reminiscent of the texture of egg and oysters

Local Catch of the Day – Corvina in lemon caper sauce

Ricotta Gnudi – Braised Local Chicken Ragu

Beef tenderloin roast of the day with potato fries

This young gentlemen chef came from New Orleans and brought a very unique technique from his experience there in preparing the potato fries that give it a very special airy puff – the potatoes are cut very thin and then blanched and quickly fried, allowing for a crunchy, airy potato fry.

Dessert spread – Zeppoles, Italian cookies, cannoli, gelato, tiramisu

The view of the grotto pool at the Marriott Orlando World Center – beautiful!

Big thank you to the folks at the Orlando World Center Marriott for the wonderful stay and the fantastic chefs at Siro for a lovely meal.

Five Tips to Eating Healthy while Eating Out – Part 1 of #HealthyChomps Series

#HealthyChomps

Ricky Ly

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Oct 3, 2013

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Five Tips to Eating Healthy while Eating Out – Part 1 of #HealthyChomps Series

Eating out all the time can lead to quite a few health consequences ranging from obesity to diabetes, high blood pressure, heart and digestive issues or worse. Restaurant meals are often sized large enough for at least two servings and can contain a full day’s worth of saturated fat and sodium.

Of course, moderation is key and choosing wisely and having a healthy balanced lifestyle is a big part of that.

As part of a new series here at TastyChomps.com, we will be exploring how to eat healthier while eating out at restaurants as well as changes we can make to our diets to improve our health. This conversation will be lead by registered dietitians and nutritionists in our community.

As always, consult your doctor first if you have any questions or concerns about your health.

Five Tips to Healthy Eating While Eating Out

by Maria Ali, RD, LD/N of Second Harvest Food Bank

If you’re trying to be health conscious when dining out, you’ll want to avoid fried foods, heavily salted foods and very sweet foods. Sounds almost impossible doesn’t it?

Dining out should be an enjoyable experience. Sometimes it’s best to leave the strict food rules at home. Here are a few tips that hopefully won’t leave you feeling deprived:

· Choose water.

Save calories and few dollars by drinking the “free” beverage.

· Include vegetables.

If your meal doesn’t come with vegetables, order them as a side item or substitute a less healthy side, like fries, for a salad.

· Watch your portions.

Many restaurants serve meals that are 2-4 times the recommended serving size. It’s a good idea to plan for leftovers or share your meal to limit the amount of food you consume at that sitting.

· Ask for things “on the side.”

When it’s appropriate, ask for creamy salad dressings, toppings like mayo or sour cream, and even butter topping on the side. Save fat by spreading less of these sauces and toppings on your food.

· Don’t do it too much.

It’s important to find that personal balance of dining out, cooking at home, and exercise. I recommend keeping exercise and preparing meals at home the foundation, and dining out the splurge.

If you dine out often and don’t tend to order the most health conscious meals, up your movement to avoid putting on extra weight. Walk after meals. Hit the gym. Dance on the weekends.

Maria Ali, RD, LD/N is the Nutrition Manager at Second Harvest Food Bank of Central Florida. Since joining the food bank in 2010, she has implemented nutrition education programs and has fostered the progress of several of the food bank’s nutrition initiatives which includes: a nutrition committee, a nutrition strategic planning workshop, and a wellness program for staff. Additionally, she serves as a Board Member of the Orlando Dietetic Association and is a member of the Academy of Nutrition and Dietetics. Ms. Ali strives to inspire others to live a healthier lifestyle by sharing her passion for nutrition through teaching, speaking, and social media. You can find her at https://www.facebook.com/MorThanCalories and @morthancalories on twitter.

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Stay tuned for Part 2 of this series as we continue discussion with Ms. Maria Ali, Nutrition Manager at Second Harvest Food Bank.

Check out Second Harvest’s events calendar http://blog.feedhopenow.org/events/ and upcoming Guest Chef Nights on October 21 and November 21.

Cask and Larder – Central Florida Food Blogger Meet Up!

Ricky Ly

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Oct 2, 2013

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Cask and Larder – Central Florida Food Blogger Meet Up!

I recently attended a Food Blogger meet up with some of my favorite local bloggers at Cask and Larder in Winter Park. The ensemble of food bloggers included Gustavo Hernando of Dafoodie, Julie Deily of TheLittleKitchen, Kristina LaRue of Love & Zest, Christine Pittman of CookTheStory, Maria Ali of Second Harvest Food Bank and MoreThanCalories, and Marvin Mollinedo of FoodBidden.

Good times, and good food…

blue crab fingers 13
corn, brown butter, mint, chervil

chicken & biscuits 9
chicken liver, beer jelly, duke’s mayo, melon rind

kale salad 13
nectarines, avocado, beets, granola, bacon vinaigrette

House made Ribeye hotdog

rock shrimp 16
c&l cocktail sauce, citrus salt

gumbo 9
shellfish, broken rice

Dessert spread

Top Sandwich Shops in Orlando by Deli Fresh Thread’s Anthony Biggie Bencomo – Guest Post

Orlando

Ricky Ly

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Oct 1, 2013

8

Top Sandwich Shops in Orlando by Deli Fresh Thread’s Anthony Biggie Bencomo – Guest Post

Our guest post today is by Anthony “Biggie” Bencomo, a UCF alumni and local Orlando man who followed his dreams and started his first t-shirt brand www.DeliFreshThreads.com. He is a huge sandwich lover and so I asked him to share with us some of his favorite sandwich places in Orlando!

Here we go….

Hello TastyChomps readers…. I first met Ricky,of Tasty Chomps on Twitter. I’m a self proclaimed foodie and wanted to find local food reviews. I have relied heavily on many of his restaurant reviews and, he has helped my wife and I find many fantastic favorite local restaurants. My real love is sandwiches! I didn’t want to open a restaurant or food trucks, so instead, I turned my love for sandwiches into wearable art. In January of this year I opened: Deli Fresh Threads. A t-shirt brand dedicated to the sandwich. You can check out my virtual deli shop here: www.DeliFreshThreads.com

Since I love food and sandwiches – Ricky thought it would be fun for me to write about what I love. I wanted to share a list of my favorite local sandwich shops in Orlando: One thing I noticed while coming up with my list was that all the sandwich shops either make their own bread in house or get fresh bread shipped to them daily. Which I think is one of the key ingredients to making a great sandwich.

C&S BrisketBus

Food trucks have become very popular in Central Florida. There are some really good food trucks out there. Have you tried the Fritas or the Cuban Sandwich from TwistedCuban? What about the Chicken and Waffle sandwich from Melissa’s Chicken and Waffles? Or the Bahn Mi from the folks at Fork in the Road? Most food trucks have a signature sandwich and I have a few favorites out there!

One of my favorite food trucks that I make it a point to eat at, at least once a month, is C&S BrisketBus. I get the Brisket sandwich from Brisketbus. The brisket is fantastic and has great flavor, topped with homemade BBQ sauce, served on a Brioche Bun or Texas Toast. If you know brisket, you know that it can be a tough meat if not cooked properly. However, their brisket is always very moist and tender.

If bacon is on the menu make sure to get it, it goes fast and it goes great with the brisket.

Another menu favorite is the Reuben/Rachel. If it’s on the menu- do yourself a favor and order a “Sex on a Boat”- it’s a half of a Reuben and half of a Rachael. You will thank me for that.

One of the things that adds to their sandwich is the bread they use. They get their bread from @OldeHearthBread Company, a local bread bakery in Altamonte Springs. I suggest you try the Brisketbus, they are usually around town and at all the Food Truck Bazaars. They also are at the Chevron near UCF on McCullough Rd, near UCF’s BrightHouse Network Stadium.

If hungry, go follow them on Twitter (www.twitter.com/CSBrisketbus) to see where they will be feeding the masses.

Pom Pom’s Teahouse and Sandwicheria

I love this place. This is one of the few places that I go to and will try and eat a different sandwich each time I go. My wife loves it too, so it works well when we go on date nights. I’ve liked every sandwich I have had there. I have enjoyed the Asian BBQ; Mama Ling Lings Thanksgiving; Ham and Salami; and Big Daddy’s Triple Decker (w/bacon).

They have different featured flavored teas available hot or cold each day. Their teas are imported from Canada and they get their bread from somewhere out in the Midwest fresh daily. You get three choices, white, wheat, or pumpernickel, always fresh and great with their sandwiches.

Aside from good eats, they are pretty much always open so if you are hungry and near Bumby you can stop in and get yourself an awesome sandwich.

When you are ready to pay check out my guy Biggie Bread on their receipt printer.

You can read Tasty Chomps review of Pom Pom’s Teahouse Sandwicheria here:
http://tastychomps.com/2012/04/pom-poms-teahouse-and-sandwicheria-time-to-get-teabagged.html

Pom Pom’s Teahouse and Sandwicheria, 67 N Bumby Ave, Orlando, FL 32803
http://www.pompomsteahouse.com

Brianto’s Original Hoagies

I’m not from Philly, and I know everyone has their idea of what makes a great philly cheesesteak and their cheesesteak place is the best. I’ve had friends that are from Philly and have tried Briantos and they say its pretty legit. I’m heading to Philly in November and will enjoy an authentic cheesesteak, but until then I have Briantos!

Just as important as the meat they are using to make their cheeseteaks, is the bread used. They get Amoroso rolls flown in everyday so you are getting the closest cheesesteak you can from Philly in Central Florida.

I live in East Orlando and it is still a trek to Avalon to get their cheesesteak. However, sometimes you need that cheesesteak goodness. I like mine with provolone and onions.

My only gripe is that they use to sell a tortalini salad as a side and that was my clincher to get my wife to do the drive and eat there. They now only have it available for catering.

You can visit @Briantos at:

12001 Avalon Lake Dr, Orlando, FL 32828

Check out what Tasty Chomps also wrote about Briantos:
http://tastychomps.com/2009/06/briantos-original-hoagies-avalon-park.html

As much as I try to eat at local small businesses, sometimes I need to pick something up to eat at a chain/big box location. My few go to’s are Publix and WaWa.

Publix makes their bread fresh and slice their own meats fresh. Myfavorite Publix sub is the chicken tender sub. Next time you order a Chicken Tender sub take it to another level: add ham and cheese to it and make it a Chicken Tender Cordon Bleu sub.

My new favorite quick sandwich stop is WaWa. WaWa just recently moved to Central Florida from up north (Philly/South NJ). When you see a WaWa you may think twice about ordering food there since it looks like an ordinary gas station/convenience store. However that is not the case. WaWa has a built to order full deli with touch-screen ordering for sandwiches, drinks and shakes. The bread, among other things is made fresh in house.

I like their shorties (6 in sandwiches) and their full hoagies. You have a wide range of fresh vegetables, condiments, and cheese to add as toppings. To give you an idea of how much I like their sandwiches- I enjoy regularly their chicken salad sandwich. When was the last time you heard someone say that about a convenience store chicken salad sandwich?

HotKrust

I love meeting passionate people who believe in what they make and serve good food. That’s exactly what you get when you meet Evan and his restaurant Hot Krust. This guy has a passion for his food. He wanted something delicious and healthy. He wanted a place his kids would enjoy without all the preservatives or fried and greasy food choices. Instead of fried they bake their wings and waffle fries. All the meats they use are roasted. No processed meats here, just delicious.

If you are vegetarian there are plenty of options with his fish and veggie sandwiches as well as salads..

I enjoy a lot of the sandwiches at Hot Krust. All of them have fresh bread baked locally. Don’t come in thinking Panini- come in thinking delicious and healthy for a good price. If you are a burger person- the Burganini is very good and filling. I am a fan of Evan and HotKrust.

Check out @HotKrust at:

8015 Turkey Lake Rd
Ste 200
Orlando, FL 32819
Neighborhood: Dr. Phillips

(407) 355-7768
hotkrust.com

Thanks for letting me share some of my favorite places to order a sandwich in Orlando. My favorites will and have evolved with time. If you know of a sandwich place I should go and try, let me know (@DeliFreshThrds on twitter) I am always looking to try a new sandwich place in Orlando. Either way, keep eating and enjoying the #KingOfMeals: the Sandwich!

for more info visit: www.DeliFreshThreads.com

Culpepper’s Orlando – UCF Area

Orlando

Ricky Ly

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Sep 29, 2013

1

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I visited Culpepper’s Orlando for lunch recently with a few friends. The restaurant, opened by arguably the most famous alumni to come out of the University of Central Florida’s football program – Daunte Culpepper – recently opened its doors just in time for fall semester and college football season.

As a proud UCF alumni, I wanted to check the place out and support a fellow UCF Knight. I know Mr. Culpepper is probably a rookie when it comes to the restaurant industry, and I could tell from my first few visits that there was a lot that needed some polishing up – but overall, I came away thinking “not too bad.” Would this be good enough in the long run in a business that is notoriously difficult?

The location is on the busy University Boulevard corridor just at the gates of the UCF campus, and was once the location for a Chinese buffet and a long standing Perkins restaurant before that. The price point that does the best in this area is usually cheap due to the mix of lunch going professionals and college clientele – and it seems Culpepper’s is a few dollars above the norm in the area.

On my first visit, I had the Rotisserie style Half Chicken – lime crusted chicken served with a fire roasted corn salsa, bacon creamed corn, and mac and cheese. I really enjoyed the bacon creamed corn, full of tiny bits of tasty bacon and fresh corn, as well as the mac and cheese – very homey and comforting. The roasted chicken however was a bit dry and the skin was a bit under seasoned and a bit disappointing. My friend, however, enjoyed her blackened chicken angel hair pasta in a jerk spiced cream sauce. I thought it was good, too, but a bit too creamy for my tastes.

Service was okay during this visit, not very attentive, but our waitress did check up on us once or twice.

On a second visit, service was much better and our waitress this time was very attentive and accommodating, checking up often, overall a great improvement from the last visit.

This time, I tried the short rib tacos, three tacos of beef short rib with cabbage and havarti cheese stuffed inside a tortilla shell and served with a side of sour cream. I thought some salsa would have gone nicely instead of sour cream as the short ribs were pretty good but rather dry. I got some sweet chili sauce and that actually went very well with the short rib tacos and so I enjoyed it very much.

My friends on this occasion ordered a creamy spinach ricotta penne pasta with broccoli, leeks, sun-dried and dice tomatoes topped with shaved parmesan, which they liked.

So, overall, my experience was not too bad despite some missteps. The portions and prices could be cut down to be more affordable for guests, maybe they need to tighten up the menu choices as there seem to be too many things going on at once and not enough focus.

I would also suggest repainting the front doors as they seemed a little worn and chipped despite the huge makeover they had turning the place into a sports bar from a Chinese buffet.

I hope they figure this whole restaurant business thing out before it’s too late and improve.

UY44GF9HS5JH

Seasons 52 new Autumn menu 2013 debuts

Ricky Ly

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Sep 29, 2013

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Cedar-Plank Roasted Salmon & Vegetables red bliss potatoes, dill-mustard sauce, grilled lemon

New Seasonal Menu Features Subarashii Kudamono Pears, Manchester Farms Quail and Prince Edward Island Mussels, plus Premium Gamay from Georges Duboeuf

Seasons 52, the fresh grill and wine bar restaurant, recently released their new seasonal menu with ingredients accenting the fall season, including lots of mushrooms, butternut squash, Manchester Farms quail and Asian pears from Subarashii Kudamono, available through mid-December. I think almost every autumn dish I tried recently at their menu tasting had some mushrooms in it…delicious.

The seasonal Roasted Mushroom Flatbread is a tasty appetizer, featuring black trumpet, oyster and Portobello varieties with truffle oil, garlic confit, spinach and green onions atop Seasons 52’s signature, crisp flatbread.

South Carolina’s Manchester Farms is the country’s premier producer of farm-raised quail and is renowned for its quality. Seasons 52’s succulent Manchester Farms Quail (a favorite of mine at a recent media event) is stuffed with mushroom risotto, roasted to perfection in a brick oven then served with spinach, bacon and a sauce made with 15 year aged balsamic vinegar.

Highlights of the autumn menu also include:
– Lemongrass Steamed Black Mussels featuring Prince Edward Island mussels in a Thai green chile sauce, served with grilled sesame toast
– Butternut Squash Soup topped with crisp shiitake mushrooms and chives
– Maple Glazed Roasted Half-Chicken featuring FreeBird Chicken served with roasted autumn vegetables, including carrots, parsnips and cippolini onions
– Brussels Sprouts roasted with garlic and topped with a parmesan-bacon crust
– Pumpkin Pie Mini Indulgence with a ginger snap crust

“Autumn is the season of harvest and rustic cooking”, says Chef Cliff Pleau, Executive Chef at Seasons 52. “Roasting and caramelizing vegetables and poultry in our brick oven really brings out the flavors that are the essence of the season.”

In addition, Jolie Saison, a premium Gamay wine, has been added to the “Drink Them Before They’re Famous” wine list, which features insider wines that are on the verge of becoming highly rated and widely recognized. Master Sommelier George Miliotes traveled to France to create this exclusive, unparalleled blend with famed winemaker Georges Duboeuf.

Seasons 52’s sous chef Rosanna

Challenging convention, Miliotes and Duboeuf selected Gamay grapes from three separate growing areas —Ardèche (25%), Comté Tolosan (25%) and two Beaujolais Crus (50%)— to create Jolie Saison.

“The Gamay from Ardèche brings color and mid-palate and really helps make this wine very distinct,” says Miliotes. “Flesh and more color, fruitiness and mouthfeel comes from the Comté Tolosan site, and the complexity and bones comes from the Beaujolais Crus.”

“Gamay pairs beautifully with food, and Jolie Saison is no exception,” says Miliotes. “From salmon to quail to filet mignon, this wine is a perfect complement to the flavors on our fall menu.”

Seasons 52 changes its menu four times per year with weekly fresh features that capture the season. The seasonal menu offerings, as with all dishes offered at the restaurant, feature techniques such as wood-fire grilling and brick-oven cooking that bring out the natural flavor of carefully sourced and timely ingredients, allowing guests both the freedom to indulge and the ability to eat well .

Organic Arugula grilled portobello mushrooms, truffle dressing, shaved Parmesan cheese

Maple Glazed All-Natural Roasted Half Chicken autumn harvest vegetables, zesty chicken jus

Oak-Grilled Filet Mignon cremini mushrooms, steamed leaf spinach, mashed potatoes, red wine sauce

Pumpkin Pie with Ginger Snap Crust

TASTYCHOMPSORLANDO FOOD BLOG

Tasty ChompsA Local's Culinary Guide

Ricky Ly of TastyChomps.com: So, why did you decide to write this book?

RL: What does the “9 courses” title mean in regards to the cook book? Is there a personal significance to the number of 9 courses?

RL: What can readers expect to find inside 9 Courses?

RL: What were some challenges when creating this cook book?

RL: What are some tips you would give to the home cook who are trying these dishes at home?

RL: Where can readers pick up the best ingredients to cook with?

RL: How has the Orlando dining scene evolved or changed since you first started?

RL: What did you make for lunch today?

RL: What are some of your favorite recipes from the book?

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· Choose water.

· Include vegetables.

· Watch your portions.

· Ask for things “on the side.”

· Don’t do it too much.

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