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Chuan Lu Garden turns up the heat with real spicy Sichuan cuisine – Mills 50

Update: Our readers and friends ask us what are some good choices out of the quite extensive menu at Chuan Lu Garden. Here is a sample menu for a group of 5-8 friends to try from family-style around the lazy susan.

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Pan fried pork buns!
Pan fried pork buns!
Feng Bao La Zi Fried fish Fillets - Like the Chongqing La Zi Ji Chicken, but better!
Feng Bao La Zi Fried fish Fillets – Like the Chongqing La Zi Ji Chicken, but better!

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Authentic Chinese cuisine in Orlando (not counting all the “American Chinese” take out spots out there) has long been dominated by Cantonese style Chinese restaurants (most popular for their dim sum and seafood dishes). Recently, a few new places specializing in other regional Chinese cuisine have opened, including Taiwanese cuisine (Teriyaki House) and Shanghai cuisine (Magic Wok).

Chinese Sichuan (often spelled Szechuan in North America) cuisine has taken a foothold this year in Orlando with the arrival of Chuan Lu Garden.

Originating from Sichuan province in southwestern China (whose capital Chengdu was named a “city of gastronomy” by UNESCO in for its thousands of years of culinary innovation), Sichuan cuisine is known for its sophisticated use of spicy Sichuan peppercorns, chili peppers, garlic, ginger, and peanuts.

Sichuan Peppercorns via SeriousEats.com
Sichuan Peppercorns via SeriousEats.com

To be honest, I’m not the biggest fan of Sichuan peppercorns – maybe I am a little afraid of them. They’re little prickly bombs of spice and numbing flavors.

It is definitely an experience for the adventurous though, and it may even grow on you after a while. The spice is a member of the citrus family and there is a little acidity that you can taste when crunching on the peppercorn.

At first, there is a fragrant, flowery taste, and then slowly a spicy, tingly, metallic numbness (a flavor called “ma-la” in Chinese) starts at the area of impact on your tongue. The Sichuan peppercorn is prominent in Sichuan cuisine, and can be found in several of the dishes served at the new Chuan Lu Garden restaurant in Mills 50.

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Built adjacent to the Ginza Japanese steakhouse in the Mills 50 District, and connected by a hallway, Chuan Lu Garden serves up refreshingly authentic and tasty Sichuan style dishes not found any where else in Orlando.

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The dining room is a bit small, and walking through the hallway made it feel like going into a secret speak easy kind of a place, but I was told you could order the same menu if you sat in the larger dining room area inside Ginza. I liked the tight feeling of the place though, like eating in some small nook in Manhattan’s Chinatown, except we’re in Orlando.

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Sliced Roast Beef, Stomach, and Tendon with chili sauce

Our dinner party started with an appetizer: CA13 – Sliced Roast Beef, Stomach, and Tendon with chili sauce and topped with scallions, cilantro, and garlic. Served slightly chilled, the cuts of tendon and beef were fun to eat, with a nice simmering spice level not too hot to be overwhelming. There was almost an addicting flavor to it, with our dining companions continuing to pick at the dish despite their own spiciness tolerance levels.

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The hand pulled Lanzhou style beef noodle soup (a very popular dish in New York City’s Chinatown) was next. I had the chance to watch the master chef in the kitchen prepare the noodles by hand.

Called “Lamian” in Chinese, these noodles are made by stretching and folding the dough into strands of noodles. The chef here surprised me with hour fast and adept his handwork was in making the noodles, which are made and prepared to order. The Lanzhou style ordered is named after the city of Lanzhou in northwestern China where these noodles (as well as the chef here at Chuan Lu Garden) originated.

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The Lanzhou noodles were exceedingly tender and delicious to eat, and the broth and slices of beef brisket were very good as well. I would come here just for the noodles alone if I had the chance.

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Fei Teng Yu Xiang – Fish Fillets with bean sprouts and tofu in a special spicy sauce – a nice slow burn

The next dish ordered is said to be the most popular here at Chuan Lu Garden the CS16: Fei Teng Yu Xiang – Fish Fillets with bean sprouts and tofu in a special spicy sauce consisting of dried red chillies and Sichuan peppercorns. This dish was beautiful to look at with contrasting reds from the chilies, greens from scallions, and the white flesh of the fish fillets and tofu slices, and tasted very fresh and authentic with a nice level of spiciness to it. The sichuan peppercorn…like I said, kind of grows on you…especially when you accidentally eat some hidden ones folded in the layers of fish.

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Gan Gou Liang Yiang, an authentic Sichuan beef and chicken dish stir-fried in a dry pot

Our waitress, who was very kind and accommodating despite language barriers, suggested to us the Gan Gou Liang Yiang, an authentic Sichuan beef and chicken dish stir-fried in a dry pot, made with veggies, dried chilies, garlic, and ginger. The beef and chicken were very tender and was good and slightly spicy, but not too spicy. It tasted like a dish that would be eaten with a family at home with bowls of rice and soup.

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Lastly, we had the cumin lamb, a very tender lamb dish with onions and dried chillies, and also one of the favorites of the night.

Overall, the dishes tried were some of the best Chinese style dishes I’ve had in Orlando and would definitely warrant a return trip to try their other dishes, like the ChongQing La Zi spicy fried chicken.

You can find their menu on http://chuanlugarden.com/

Shout out to Feng E. for the great scoop on Yelp!

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Chuan Lu Garden on Urbanspoon

 

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Update – Saturday April 20, 2013
I visited a few more times to Chuan Lu Garden to try out more items from their expansive menu, particularly the more unique items I have yet to find anywhere else in Orlando. What I found was that Chuan Lu Garden not only had really good authentic Sichuan style dishes, but also some of the best Chinese overall dishes I have had in Orlando.

The following are my top favorites at Chuan Lu Garden including must tries for those who are unsure of what to get:

1. Kou Shui Ji – literally Saliva Chicken or Mouthwatering chicken, it’s similar to Hainan chicken steamed and served cold but topped with a special spicy sauce

2. Chong Qing La Zi Chicken (Spicy Fried Chicken with Sichuan Peppercorns) – if you are wanting to try the Sichuan peppercorns for the first time, or like spicy food, this spicy La Zi chicken is a signature dish and chock full of the peppers…just be ready to ask for more water.

3. Handmade pork and cabbage dumplings, steamed – the best dumplings I have had in Orlando, the meat is tender and you can tell they didn’t just boil some from a bag because the dumplings are all uniquely shaped, a result of having been made by hand.

4. Ma La Niu Rou – Spicy Beef Hand Pulled Noodle Soup –  Topped with crunchy peanuts, cilantro, spicy chili, savory beef brisket slices, the tender, hand pulled noodles go well with all the toppings and the deep, earthy broth

5. Cumin lamb – a spicy, tender delightful dish

6. Salt and Pepper shrimp or calamari – both very crispy and deliciously fried.

7. Feng Bao La Zi Fish Fillet – Fried fish fillets done the ChongQing La Zi sichuan style, with plentiful Sichuan peppercorns all over, delicate and delicious.

8. Pan Fried Pork Buns

9. Sliced Roast Beef and Tendon in Spicy sauce

 


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Handmade pork and cabbage dumplings, steamed – best dumplings in Orlando

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Chuan Bei Liang Fen – Northern Sichuan style Bean Gel appetizer with spicy black bean sauce – jelly like noodles, interesting textures and a nice spice sauce, but overall not a favorite item for me.

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Hong Yao Chou Shou – Szechuan Wontons

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Gan Lao Niu Rou – Sour and Hot Beef hand pulled Noodles

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Yu Xiang Rou Si – Shredded Pork with Garlic Sauce – maybe my least favorite dish as it was a bit too familiar, though good, it was boring after having a few bites of the dish.

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Salt and Peppery Calamari – tenderly fried, and deliciously breaded

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ChongQing Lazi Chicken – Spicy Fried Chicken with Sichuan Peppercorns and Dried Chillies

Watch out when eating this dish, as a few of my friends half-choked from the unexpected spiciness infused into the fried chicken.

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Ma La Niu Rou – Spicy Beef Hand Pulled Noodle Soup topped with peanuts, cilantro, spicy chili, beef brisket…so good

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Szechuan Double Cooked Pork Belly Slices with Hot Sauce

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Salt and Peppery Shrimp – these shrimp are delicately fried and topped with fried garlic and jalapeno peppers, but make sure to ask for a side of chili oil (Thanks Chirag for the tip!) to add a nice hot flavor to the shrimp

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Dan Dan Noodles – these noodles are prepared with “hand cut” noodles, a type of wide noodle resembling chow fun, and topped with ground pork and chilli pepper paste

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Jumbo shrimp with Szechuan sauce – This is shrimp with tofu and veggies, topped with the familiar spicy flavor of Sichuan peppercorns

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Sauteed Potatos with long hot pepper – This dish was not very memorable, just cuts of potato sauteed with pepper as the description says

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Szechuan Double Cooked Pork Belly Slices with Hot Sauce – a popular item at our dinner table, and very fatty 🙂

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Ma Po Tofu – this dish was good but otherwise very standard Chinese fare

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Kou Shui Ji – literally Saliva Chicken or Mouthwatering chicken, it’s similar to Hainan chicken steamed and served cold but topped with a special spicy sauce

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Hash House a Go Go Orlando – opens Tuesday April 16

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Mayor Buddy Dyer and Commissioner Samuel B. Ings with the staff at Hash House A Go Go
Mayor Buddy Dyer and Commissioner Samuel B. Ings with the staff at Hash House A Go Go

Located in Orange County, south-west of Orlando at 5350 International Drive, Hash House A Go Go will feature “twisted farm food, blending traditional dishes with bold flavors” known for their brunch and breakfast food. This location once housed Nelore Churrascaria and Mateo’s Italian, among other incarnations.

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Chicken Pot Pie - Roasted chicken, pan gravy, farm fresh veggies in an upside down cracker crust shell
Chicken Pot Pie – Roasted chicken, pan gravy, farm fresh veggies in an upside down cracker crust shell

Hash House a Go Go is probably best known for its appearance on the notorious Travel Channel TV show Man Vs. Food, when Adam Richman visited the Las Vegas location and tried out their monstrous “Sage Fried Chicken Eggs Benedict”. I see what they mean by “twisted.”

Adam Richman of the Travel Channel's Man Vs. Food with the Fried Chicken Eggs Benedict
Adam Richman of the Travel Channel’s Man Vs. Food with the Fried Chicken Eggs Benedict

The benedict is an amalgam of fresh spinach, hardwood smoked bacon, market tomato, griddled mozzarella, chipotle cream and scrambled eggs served on a fresh split biscuit with griddled mashed potatoes.

The restaurant will open to the public on Tuesday, April 16th at 9 a.m.

The restaurant will be open daily, with breakfast served all day through lunch and selected signature breakfast items available at dinner.

Breakfast service will start at 7 a.m., continuing into lunch from 11 a.m. until 5 p.m., and dinner will be served from 5:00 p.m. to 11 p.m. with late night dining on Friday and Saturday till 1a.m.

Brunch service will be offered on Saturdays and Sundays from 7 a.m. to 5 p.m. For more information, please visit www.hashhouseagogo.com. “Like” Hash House A Go Go on Facebook for flash updates, special offers, and more.

With outposts already in Las Vegas, Reno, and Chicago to name a few, Hash House A Go Go celebrated its latest addition with a ribbon cutting ceremony at the new Orlando restaurant on 5350 International Drive.

On Wednesday, April 10th at 6:30 p.m., join Mayor Buddy Dyer and Commissioner Samuel B. Ings in welcoming the award-winning dining spot to its new home.

Mayor Buddy Dyer and Commissioner Samuel B. Ings at the ribbon cutting
Mayor Buddy Dyer and Commissioner Samuel B. Ings at the ribbon cutting
Orlando Mayor Buddy Dyer says they think his tractor is sexy at Hash House a Go Go
Orlando Mayor Buddy Dyer says they think his tractor is sexy at Hash House a Go Go
Chicken and Bacon Waffle Tower - Drizzled with hot maple reduction & fried leeks
Chicken and Bacon Waffle Tower – Drizzled with hot maple reduction & fried leeks

5350 International Drive, Orlando, FL 32819 – http://www.hashhouseagogo.com/

10th Annual Celebration Exotic Car Festival – Portofino Bay Food and Wine Party 2013 – Recap and Photos

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The 10th Annual Celebration Exotic Car Festival, benefitting children’s charities, was held April 11-14, 2013. This four-day world-class event was named “One of the 5 Best Exotic Car Shows in the World” by Made Man magazine, ranking with other events in Paris, Geneva and Monte Carlo. 2013 marks the tenth anniversary of the event, which started in downtown Celebration in 2004.

On Saturday evening, April 13 the Festival’s annual Food & Wine took place harbor side at Loew’s Portofino Bay Hotel at Universal Orlando.

More than 50 restaurants, renowned celebrity chefs and wineries joined to create what Scott Joseph of the Orlando Restaurant Guide called a “Star-Studded Culinary Event.” The evening featured a display of exotic cars, live music and performance artists, as well as silent and live charity auctions.

Celebrity chefs from the Bravo television show Top Chef, including winner Kevin Sbraga and Kenny Gilbert, were on hand to prepare dishes like grilled octopus legs, grilled pork belly skewers, and foie gras soup. The chefs were also be joined by Hell’s Kitchen finalist Dana Cohen.

Hell's Kitchen winner Chef Dana Cohen
Hell’s Kitchen winner Chef Dana Cohen preparing her Seared ahi tuna, pickled mango salad, avocado pure with roasted macademias
Seito Sushi preparing Pork Belly buns
Seito Sushi preparing Pork Belly buns
Seito's Pork Belly Buns
Seito’s Pork Belly Buns
Chef Kevin Sbraga and his foie gras soup
Chef Kevin Sbraga and his foie gras soup
Nissan GTR and a Lotus
Nissan GTR and a Lotus
Roy's Lobster potsticker and ahi tuna poke
Roy’s Lobster potsticker and ahi tuna poke
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013
Primo by Melissa Kelly
Primo by Melissa Kelly
Wolfgang Puck's Spicy Tuna Tartare
Wolfgang Puck’s Spicy Tuna Tartare
Chef Kenny Gilbert's Pork Belly skewers...so good...so bad for you
Chef Kenny Gilbert’s Pork Belly skewers…so good…so bad for you
Cupcakes from Sweet by Hollis Wilder
Cupcakes from Sweet by Hollis Wilder
Spencer's Steaks and Chops
Spencer’s Steaks and Chops
Ocean Prime's shrimp ceviche
Ocean Prime’s shrimp ceviche
Roy's Chef Mac Lynch
Roy’s Chef Mac Lynch
Celebration Exotic Car Festival Portofino Food and Wine 2013
Celebration Exotic Car Festival Portofino Food and Wine 2013

Saigon Noodle and Grill – Vietnamese cuisine

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Saigon Noodle and Grill recently opened in the same location where Pho Pasteur has been for quite a few years, in the plaza on the southwest corner of Lake Underhill road and Goldenrod road. I had visited Pho Pasteur a few years ago and thought it to be okay but not that memorable.

Pho
Pho

The new Saigon Noodle and Grill is a big change from the previous Vietnamese incarnations in this place. Gone are the murals of Vietnamese jungles and rivers, replaced by a more placid light green wall color.

The menu, still undergoing changes, has some of the faithful Vietnamese dishes like bun thit nuong (rice vermicelli noodles with grilled pork), com dac biet (rice platter with grilled meat, pork casserole, tomato, etc.), and of course pho, the Vietnamese national dish of beef and rice noodles in soup.

Mr Vincent Nguyen with Brendan Byrne of WMFE
Mr Vincent Nguyen with Brendan Byrne of WMFE

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Vietnamese food holds a special place in my heart, and I often find Vietnamese restaurant renditions of some dishes to be lacking at times, especially those who try to take short cuts or use less quality ingredients.

The pho here is quite exceptional and filled with cuts of meat. The broth is as good or even better than the ones found in the Mills 50 area where competition runs high. I would say the pho here ranks among my favorite pho in Orlando.

Bo Tai Chanh - Vietnamese Carpaccio
Bo Tai Chanh – Vietnamese Carpaccio
Shrimp Papaya Salad - Goi Tom
Shrimp Papaya Salad – Goi Tom
Fried Tofu
Fried Tofu

Service is also quite nice, run by Mr. and Mrs. Nguyen, long time restauranteurs and owners of Saigon Noodle and Grill. They are very friendly and gracious every time I’ve visited, and were accordingly accommodating to their other guests as well.

For those living on the east side of Orlando, this is the best bet for some great Vietnamese food. Even if it were downtown, it would probably do well and best even some of the longstanding Vietnamese restaurants in the Mills 50 area.

Below are photos from a recent visit:

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 Cafe sua da – Vietnamese iced coffee – a bit strong, so you may need some water to help lighten it up

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Delicious fried Vietnamese spring rolls – cha gio

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A savory bowl of pho

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Com Suon – Rice with pork chops

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Goi cuon – summer rolls made with translucent rice paper

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Saigon Noodle and Grill on Urbanspoon

The Tap Room at Dubsdread

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The weather in Central Florida can be described as fickle at best. Even the local weathermen around here don’t even know how to predict the afternoon’s shower chances. Taking the chance for a beautiful sunny afternoon, I decided to visit the Taproom at Dubsdread with a friend for some outdoor lunching.

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Located on the scenic, historic Dubsdread Golf Course in College Park, the Tap Room offers classic American fare with a sophisticated touch. Though the interior may be showing signs of aging, the outdoor seating is timeless old Florida: watch as golfers ride around in their carts, in search of the next tee on the rolling green hills of the Dubsdread golf course, so named after the “dreaded” difficulty of the course.

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For starters, we order the Jumbo Lump Crab Cake Maryland style, served with remoulade sauce, a pretty large sized crab cake with a comparable price tag. The crab cake was good and full of fresh crab, but ultimately it appeared a tad too pricey.

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The Tap Room classic cheeseburger is fantastic and truly a “classic” – half-pound burger with Tillamook cheddar cheese, lettuce, tomato, and onion. I ordered a variant of the classic burger with some avocado on top, named after local College Park.

Some in Orlando have called this the best burger in Orlando, and although I agree it is pretty good, I thought the bread buns could be a little more fresh and fluffier. The onion rings that accompanied the burger were among the best I’ve had, fried perfectly and still juicy.

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My friend ordered the Slow Roasted BBQ Pulled Pork sandwich, a tender, flavorful sandwich chock full of pulled pork, not a single complaint about it.

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Slow Roasted BBQ Pulled Pork

Despite its aging interior, the Tap Room at Dubsdread continues to serve up tasty dishes, if not altogether too adventurous, with great service and a little finesse.

Sitting on the outdoor patio for an afternoon lunch and enjoying the beautiful view of the golf course, it makes one feel blessed to be a Central Floridian.

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Tap Room at Dubsdread on Urbanspoon

Rosen Centre: Vine and Dine event – Oregon’s Town & Country Affair – Friday, April 26

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ORLANDO (April 10, 2013)- Food and wine that capture the fusion of free-spirited nature with the stylish sophistication of the Pacific Northwest are the inspiration behind a tasty trip along the Oregon Trail during the next Vine & Dine event at the Rosen Centre and its award-winning Everglades restaurant. This latest exclusive, one-of-a-kind dining experience begins at 6:30 p.m. Friday, April 26.

Everglades Head Chef Fred Vlachos will create a unique, five-course “Oregon’s Town & Country Affair” inspired by the scenic Dundee Hills wine country of the Beaver State and the contemporary style that defines its most populous city, Portland. Each course will be paired with wines that include famous Pinot Gris and Pinot Noirs from the best of Oregon’s 300 or so wineries such as Chehalem, Lange Estate (Wine & Spirits magazine 2012 Winery of the Year) and Shea Vineyards, which are blessed with grapes similar to those grown in the Alsace and Burgundy regions of France because of the region’s similar soil and climate.

For more information, visit www.rosencentre.com or call (800) 800-9840.

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Chef Fred will start off the evening with an elegant King Prawn salad accented by Raspberry and Cardamom coulis, followed by a traditionally rustic Morel Chicken Pot Pie. The intermezzo is a plum sorbet that sets the stage for Venison Steak with Oregon Black Porter Sauce. The main course will be accompanied by Shea Vineyard Estate 2009 Pinot Noir Willamette Valley, voted seventh on Wine Spectator magazines “Top 100 of 2012.” Concluding the experience is a beautiful Pear Tarte Tatin, which takes the French dessert classic made with apples and gives it a true Oregon twist using pears and hazelnuts.

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“Oregon’s Town & Country Affair” will be followed by two more Vine & Dine events in coming months. “It’s All a Blend” on Friday, May 17 will showcase blended wines and fusion food. Then on Friday, June 28, Chef Fred will create a wine-and-dinner pairing of the century, of sorts: “Robert Mondavi’s 100th Birthday” honors the wine icon’s best wines and favorite dishes.

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Each Vine & Dine event begins with a reception in Everglades Bar featuring a welcome wine or unique wine cocktail. The group then adjourns to Everglades restaurant – offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades – for a multi-course gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selected to complement the cuisine.

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During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. An intimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.

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The cost of each Vine & Dine dinner is $75 per person, plus tax and 20 percent gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate. As with all Everglades dining experiences, valet parking is complimentary. For Vine & Dine reservations and more details, call 407-996-8560. For more information, visit www.evergladesrestaurant.com or www.rosencentre.com.

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Vine & Dine dinners can be customized for private group events. The Everglades restaurant’s extensive wine list, which features an array of wines from all regions, winemaking styles and price points, allows the culinary team to work with event and meeting planners to arrange unique experiences within any budget. The restaurant also offers an extensive selection of organic wines from wineries that share the hotel’s passion for protecting the environment and creating quality products in a sustainable manner.

Rosen Centre has received Meetings & Conventions’ prestigious Gold Platter Award, which is given to select properties throughout the nation that demonstrate creative and culinary excellence. Just minutes away from the Orlando International Airport and the area’s most popular theme parks and attractions, Rosen Centre is located at 9840 International Drive, Orlando, FL 32819. For more information, visit www.rosencentre.com or call (800) 800-9840.

Photos from past Vine and Dine event:

“Food for Thought” Event – May 18
with Renowned Master Sommelier Showcasing Wines from Justin & Landmark Vineyard

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Mixed Greens with Black Quinoa, Kamut, Barley, Butternut Squash and Citrus Vinaigrette paired with a Justin 2010 Chardonnay. Quinoa is considered a complete protein, containing all nine amino acids plus antioxidants which aid in brain and neuronal function. Kamut is also a high energy grain, while barley is known as a blood glucose stabilizer and lowers bad cholesterol levels.

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The second course features Tea Smoked Salmon served with a 2009 Landmark Grand Detour Pinot Noir. Salmon is known for its high levels of protein and omega-3 fatty acids and helps lower the chance of dementia and stroke.

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Herbes de Provence Sorbet

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Grilled Venison with Blueberry Balsamic Sauce, Onion Marmalade, Charred Strawberries and Grilled Sweet Potatoes paired with a Justin 2008 Savant. Strawberries are proven to boost memory recall while blueberries are high in antioxidants and protect the brain from free radicals. Berries can boost short term memory and reduce the effects of Alzheimer’s and dementia.

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Dark Chocolate and Raspberry Flan & Chocolate Mousse with Cointreau. Dark chocolate is high in antioxidants and can enhance focus and concentration. It is rich in flavonoids that improve blood flow to the brain and therefore cognitive ability. And, studies show that drinking wine reduces the risk of heart disease and certain cancers, and slows the progress of Alzheimer’s and Parkinson’s disease. The flavonoids and resveratrol act as antioxidants to reduce the effects of free radicals. Red wines contain higher concentrations of resveratrol than whites.

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Chef Hollis Wilder releases “Savory Bites: Meals you can Make in Your Cupcake Pan”

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ABOUT  SAVORY BITES, RELEASED APRIL 9 2013:

Hollis Wilder, the first two-time champion of Food Network’s Cupcake Wars takes the traditional sweet cupcake in a new direction, with fresh flavors and a new savory look. The trusty cupcake pan works just as well for satisfying mini meals as it does for decadent sweets. Small, uniform portions make it easier to avoid overeating, and the meals are perfect for making ahead of time and freezing for the week in single or family-size portions. Hollis provides tips for having children help with the cooking to make a more enjoyable family mealtime. With 100 exciting recipes for breakfast, lunch, and dinner, such as Apple-Sausage Breakfast Cakes, Fig and Blue Cheese Tarts, Pumpkin Risotto, and Curried Chicken with Mango, Savory Bites proves a cupcake pan isn’t just for sweets and is sure to please any palate or budget. For more info, please watch her  2 minute sizzle.

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ABOUT HOLLIS WILDER

The first two time winner of  Food Network’s Cupcakes Wars , Hollis Wilder is known for her charisma, Speaking Engagements and of course, delicious treats from her SweetByHolly stores. To add to her list of accomplishments, Hollis Wilder’s very first cookbook Savory BitesMeals You can Make in your Cupcake Pan,  hit bookshelves on April 9 from Stewart, Tabori and Chang, an imprint of ABRAMS Books.  All about “Living Life in Portions”, she is determined to use her success to help the nation fight obesity one portion at a time using the classic American cupcake pan.

To add to the excitement, the first two-time winner of Cupcake Wars returns to Food Network this Sunday, April 14, 8pm EST for her third attempt at the crown. Will she be the only three-peat winner?

Hailed as the Cupcake Queen by USA Today, she was also featured on the Cooking Channel’s pilot episode of Cupcake Confidential.  Wilder’s past client list as a Chef in LA read like an invitation to the Oscars with names such as Demi Moore, Tom Cruise, Nicole Kidman, The Osmonds, Michael Jackson, Arnold Schwarzenegger, Annette Benning, Bruce Willis, Warren Beatty, Jay  Leno, The Rolling Stones and even Mikhail Gorbachev.

Official Food Lovers’ Guide to Orlando – Book Signing Party – Citrus Restaurant – Thurs April 18 at 6pm

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You are cordially invited to the official Food Lovers’ Guide to Orlando book signing party at Citrus Restaurant on 21 N Orange Ave, Orlando, FL 32801 next Thursday at 6PM, featuring complementary drinks and appetizers from the restaurant.

There will also be a short talk from the executive chef of Citrus. Books will be available for purchase at the event as well.
Please do come out and join me! Feel free to bring guests as well!

I really hope to see you there!
Very Truly,
Ricky Ly
Author, The Food Lovers’ Guide to Orlando
Founder, Tastychomps.com
Like Us on: facebook.com/tastychomps

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The local food culture is growing in Orlando. Because of its strong tourism industry, the city is often stereotyped as a place known for its many chain restaurants, but Orlando is a world-class destination that offers a diverse culinary landscape. Here it’s about the neighborhoods. From pockets of Vietnamese enclaves and a growing “Little Brazil” near International Drive to a huge food truck scene and an increasing number of farmers’ markets that feature local, farm fresh, all natural foods, Orlando is becoming more and more of a food lover’s delight. In Food Lovers’ Guide to Orlando, seasoned food writer Ricky Ly shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.

Ricky Ly is the food writer for Tasty Chomps!(http://tastychomps.com), a food and restaurant website dedicated to finding culinary adventures throughout Orlando as well as journeys and foodie discoveries overseas.

Born and raised in West Palm Beach, Florida, his passion for food and adventures began very early on, instilled by his Vietnamese and Chinese immigrant parents. His first memories were of pork belly and hard boiled egg dishes in the late afternoons and steaming dim sum plates of sweet and slurpy shrimp rice paste and dumplings on Saturday mornings. In 2003, he moved away to attend the University of Central Florida in Orlando, Florida where, among other things, he graduated with a bachelor’s degree in civil engineering and wrote for the university’s student newspaper, the Central Florida Future.

He currently resides in Orlando, Florida working by day as a civil engineer and writing by night as he continues his lifelong quest to find great eats in all sorts of nooks and crannies of the world.


Press for The Food Lovers Guide to Orlando:

NYPOST

New York Post – “Orlando for Grown Ups” by Lawrence Ferber


The Orlando Sentinel

Bacchus Bash 2013 – Winners and Recap

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On Friday, April 5th at the Orlando Premium Outlets on Vineland Road in Orlando, The Central Florida Hotel & Lodging Association hosted its Bacchus Bash – a community-wide “street party”.

It featured more than 70 different booths selling sample size portions of their gourmet foods and specialty drinks from premier hotels and restaurants. I, along with Chef Emily Ellyn and Chef Dawn Viola were honored to be chosen as judges for the Bacchus Bash tasting competition.

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The Bacchus Bash judges with CFHLA President/CEO Rich Maladecki

All proceeds raised at Bacchus Bash benefit the CFHLA’s Foundation a 501(c) 3 tax-exempt organization established to provide scholarships and grants to area hospitality students and schools. Since 2005, the CFHLA Foundation has awarded over $200,000 in Student Scholarships and $128,000 in School Grants!

This year, according to estimates, over $120,000 was raised at the event!

Below is the list of winners:
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FIRST PLACE FOOD
Florida Technical College
Pork Baby Back Ribs with African FuFu, Sweet and Spicy Jack Daniels Sauce and Macerated Dried Fruits

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SECOND PLACE FOOD
Bohemian Hotel Celebration / Grand Bohemian Hotel Orlando Grilled Alligator Sausage with Sour Orange & Tomato Vinaigrette

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FIRST PLACE BEVERAGE
Crimson Tavern at Orlando Airport Marriott Old Copper Still

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SECOND PLACE BEVERAGE
CFHLA Food & Beverage Council 4 Orange Muse Blast

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FIRST PLACE DESSERT
Tommy Bahama Restaurant & Bar Chocolate Butterscotch Cups

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SECOND PLACE DESSERT
Marriott’s Grande Vista “Nicks Grill” Faldo’s Foster

FIRST PLACE BEST PRESENTATION – FOOD
Florida Technical College
Pork Baby Back Ribs with African FuFu, Sweet and Spicy Jack Daniels Sauce and Macerated Dried Fruits

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SECOND PLACE BEST PRESENTATION – FOOD
Orlando World Center Marriott Siro Burger

FIRST PLACE BEST PRESENTATION – BEVERAGE
Bohemian Hotel Celebration / Grand Bohemian Hotel Orlando Citrus Infused Sangria

SECOND PLACE BEST PRESENTATION – BEVERAGE
Villas of Grand Cypress Nine18ni

FIRST PLACE BEST PRESENTATION – DESSERT
Tommy Bahama Restaurant & Bar Chocolate Butterscotch Cups

SECOND PLACE BEST PRESENTATION – DESSERT
Marriott’s Grande Vista “Nicks Grill” Faldo’s Foster

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MOST MONEY GENERATED – FOOD
Orlando World Center Marriott

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MOST MONEY GENERATED – BEVERAGE
DoubleTree by Hilton Orlando at SeaWorld

MOST CREATIVE BOOTH – FIRST PLACE
Bravo/Brio Restaurant Group

MOST CREATIVE BOOTH – SECOND PLACE
CFHLA Engineers Council

MOST INTERACTIVE BOOTH – FIRST PLACE
Paramount Hospitality Group

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MOST INTERACTIVE BOOTH – SECOND PLACE
Orlando World Center Marriott

More photos from the event:

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Rocco’s Italian Grille and Bar rolls out new menu items for 7th anniversary

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Rocco’s celebrates it’s 7th anniversary this Summer and the celebration has already started with this week’s roll-out of brand new menus.

A market-basket of new dishes is on the menu at award-winning Rocco’s Italian Grille & Bar just as the restaurant gets ready to celebrate its 7th anniversary, says owner Rocco Potami. The new menu adds dozens of dishes for lunch and dinner, including a half-dozen new pastas and new chicken and veal entrees, many in the $15 to $17 range.

Examples are Penne al Buon Gustaio. penne tossed with Italian sausage, red bell peppers and cherry tomatoes ( $15.25) and Petto di Pollo Alla Caprese, pan-seared chicken breast,
topped with fresh tomatoes and smoked mozzarella in a white wine and demi-glace sauce ($17.25).

“Our 7th anniversary is this summer, and it seemed like a perfect time to re-imagine Italian classics in our kitchen,” says Potami. He says his goal is to bring fresh ideas to his popular Winter Park eatery, but also keep in mind pricing that allows guests to enjoy a fine meal for under $20.

“We set a standard when we opened in 2006,” Potami explains. “We wanted to offer fine
dining in a casual setting with the best quality ingredients available, and we are proud to be able to
maintain that level of service.”

Over the past six and half years, Rocco’s has become a local favorite. Tucked in an arcade off
bustling 17-92 just north of Fairbanks Avenue, Rocco’s features a white tablecloth atmosphere and Old-World ambience, with an intimate courtyard that offers al fresco dining. Rocco’s private dining room is a local favorite for family celebrations and business affairs alike. Off-street parking provides easy access.

Visit http://www.roccositaliangrille.com/menus

Ravioli della Chef2

RAVIOLI DELLO CHEF
Daily Specials of homemade ravioli

Seasons 52 Introduces New Lunch Menu

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New Items Feature Twists on Lunchtime Classics

ORLANDO, FLA. (April 2, 2013) – Seasons 52, the highly acclaimed fresh grill and wine bar restaurant, today introduces its lunch menu featuring much-loved lunch favorites with a culinary twist. The new midday menu showcases a variety of tacos, sandwiches, burgers, salads and sides.

The menu includes more than a dozen flavorful new menu items crafted to make the most of the lunch hour. From a blackened mahi mahi soft taco with cilantro sour cream to the wood-fired wild prime tuna burger with wasabi slaw, the menu features cooking techniques such as wood-fire grilling and brick-oven cooking for beautiful flavor that is naturally lighter in calories.

Each item is made from the highest quality, freshest ingredients available. All-natural Plainville Farms turkey is complemented by avocado, arugula and herb cheese in a savory wrap. The wood-fired buffalo burger is made with free range and naturally raised Rocky Mountain Buffalo and served with blue cheese and truffle sauce.

Flavorful side items highlight the best the season has to offer, such as a quinoa grain and citrus salad brightened by cranberries, jicama and fresh mint. In addition to the new lunch items, the menu includes a selection of entree favorites and Seasons 52’s famous flatbreads.

Highlights of the lunch menu include:

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Wood-fired burgers

– Buffalo burger with blue cheese and truffle sauce from Rocky Mountain Buffalo Co., ranchers committed to sustainable agriculture

– Wild, prime tuna burger with an Asian glaze and wasabi slaw

– Turkey burger made from Plainville Farms all-natural turkey with barbecue glaze and melted jack cheese

Sandwiches

– Grilled chicken caprese with fresh mozzarella, market fresh tomato, and basil pesto

– Turkey wrap with peppery arugula, avocado and herb cheese featuring Plainview Farms turkey

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Soft Tacos – served with jalapeno-lime slaw, guacamole, pico de gallo, mole, salsa verde and cilantro sour cream

– Blackened Mahi Mahi

– Chimichurri Grilled Steak

– Vegetarian Black Bean and Roasted Pepper

S52-TamaleTots

Sides

– Quinoa grain salad with crisp jicama, fresh mint and tart cranberries

– Tamale tots with tomato-poblano mole

– Fuji apple slaw with jicama, fresh mint and cider vinaigrette

– Roasted Idaho potato wedges with truffle dipping sauce

Whether enjoying a wood-fired burger and tamale tots with a tomato-poblano mole or a more leisurely meal in the restaurant’s warm environment, more than 60 wines by the glass from the extensive and award-winning wine program are available.

The new lunch menu is now available at all Seasons 52 restaurants. For more information, please visit www.Seasons52.com.

Raglan Road – Signature Dinner – “A Tale of Two Chefs”

Every few months, Raglan Road Irish Pub and Restaurant at Downtown Disney hosts a signature dinner series with Chef Kevin Dundon.

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This past March 13-14, the signature event was entitled ‘A Tale of Two Chefs’ and featured Chef Kevin Dundon and Michelin-Starred Chef Derry Clarke.

Irish celebrity chef Kevin Dundon and his best friend, renowned Michelin-starred chef Derry Clarke, proprietor of the award-winning Dublin restaurant l’Ecrivain, collaborated to entertain guests during “A Tale of Two Chefs” gourmet Signature Dinner.

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Chef Kevin Dundon, known for his five-star Dunbrody House hotel and cookery school in Ireland, is Raglan Road master chef and creator of the pub menu as well as author of multiple cookbooks.

Michelin Star Chef Derry Clarke has been chef/owner of l’Ecrivain for more than 22 years. L’Ecrivain has been awarded a Michelin star every year since 2003.

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The Tale of Two Chefs Signature Dinner included craft ale and wine pairings, and featured both classic techniques as well as more modern ones like creating garden herb foams for the potato salad, and pea panna cotta. One of my favorite items from the meal was a twice cooked potato that came with a rack of lamb…the flavor and texture of the potato was truly amazing.

Below are some photos of the wonderful evening:

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First Course – Langoustine in Kaffir Pastry with Tomato Jelly and Chili Jam

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Second Course – Potato Salad with a Garden Herb Foam

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Third Course – Sweet Pea Soup served with a Pea Panacotta

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Fourth Course – Rack of Spring Lamb and Braised Cottage Lamb Pie, Farm Fresh Vegetables with Twice-Cooked Roast Potato

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Fifth Course – Layered Chocolate Indulgence Infused with Coffee with an Irish Twist

The next Ragland Road Signature Dinner will be announced in the coming months. Guests can call 407/938-0300 for reservations up to 48 hours in advance. Visit raglanroad.com for more information

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Crimson Tavern at Orlando Airport Marriott

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The Crimson Tavern – a new contemporary American restaurant – recently opened inside the Orlando Airport Marriott off of Semoran Blvd with a focus on sourcing local ingredients. This is a worldwide theme among the Marriott hotel restaurants, as those who are familiar with Siro: Urban Italian Kitchen at the World Center Marriott and Primo at the JW Marriott Grande Lakes know, there has really been a big push in the past few years to source higher quality, local ingredients. Primo is one of the first to lead the way here in Central Florida in that philosophy.

They take the locally sourced concept up a notch here at Crimson Tavern, under the helm of Executive Chef Tony Hull, with a 5000 square foot chef’s garden at the back of the hotel near the pond.

Where there used to be a mostly unused volleyball court, now sits a space that could be used for events as well as rows of chard, peppers, herbs, mango and other delightful and surprising vegetables and fruits. These greens are then picked to be used as ingredients for the night’s specials or other dishes, whatever mother nature allows.

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Chef Tony Hull inspects some of the greens in the garden at the Orlando Airport Marriott

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Peppers growing in the chef’s garden

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Squash blossoms in bloom

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 Chards and greens

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For those ingredients not found in their garden, they source heavily from a list of local farms and companies such as:

Winter Park Honey
Satur Farm
Long & Scott Farm
Lake Meadows Naturals
Palmetto Creek
Creekstone Natural Angus
Tanglewood Farms Poultry
MyYard Farm
Loch Duarte Salmon
Uncle Matts Citrus
Muse Gelato
Orlando Brewing Company

As a part of a recent media dinner at The Crimson Tavern, I was able to experience some of the offerings found here at the new restaurant. Inside the hotel, the restaurant takes over the space previously occupied by the Porterhouse steakhouse and is now refurbished with dark reds and grays, giving it an almost American colonial feel.

The dinner menu is comprised mostly of small plates and appetizers conducive as accompaniments to drinking, but there is also a list of heartier entree items like steaks, fish, burger and pork dishes if you so choose.

For a tavern, I would have expected more than 6 of the craft beers listed on their menu, in addition to the usual line up of domestics and imports, but maybe they will be adding more in the future to their drink offerings. There is however a very nice selection of cocktails and wines along with the beers that guests can enjoy.

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Starting off at the top of the menu is their selection of cured meats and cheeses entitled “Room & Board” with plates like salumi, Benton ham, and cheeses.

The salumi plate was a favorite, coming with sopressata molinari, spicy coppa, speck, mortadella, served with bread selection, house pickled trio and mustard.

The Benton ham selection is a colorful board with cured Tennessee country ham with a side of pepper jelly and delicious warm baked biscuits.

Also, the Australian goat feta cheese with olive oil cheese plate selection was savory and decadent – I wanted to finish the whole plate of cheeses. I think I would have been satisfied with just these three dishes for the meal.

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Salumi 16
sopressata molinari, spicy coppa, speck, mortadella, served with bread selection, pickle trio and mustard

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Benton Ham 9
tennessee country ham with a side of pepper jelly, warm biscuits

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Cheese 8
served with specialty bread and cracker selection
creamy goat feta, australia – extra virgin olive oil, pistachio

Other satisfying appetizers and bites from the menu included a fantastic house baked Soft Pretzel, served warm with beer-smoked cheddar dip and Fried Green Tomatoes, with black pepper aioli.

The African and southern influenced Black Eyed Hushpuppies, served with a cilantro chutney, was a delicate, interesting take on the usually boring appetizer.

The House Burger, made with juicy, tender beef and topped with caramelized onion, gruyere cheese, house made bread & butter pickles, on sesame bun was one of my favorite burgers that I have had this year but may be a bit pricy at $16.

The ribeye steak with house mustard greens was also a favorite, very tender and flavorful with a nice sear at the perfect requested medium rare temperature.

There were a few items that I weren’t such a big fan of like the Smoked Trout Rillette, which needed a little more creamy texture and flavor, and the Boudin Noir Sausage with apple slaw and the beef cheek empanadas which both had some flavors that I personally disagreed with.

Make sure to save room for dessert though, as the Crimson Tavern’s specialty “Knickerbocker Glory” is definitely something to try. The Knickerbocker Glory is named for the traditional british ice cream sundae, made with locally crafted milk gelato from Muse Gelato layered extra high with decadent toppings, creams, crumbles and drizzles. The choices come as:

Key Lime, tangy graham cracker crumbs, toasted marshmallow
Warm Butterscotch, salted peanuts, whipped cream, crumbled ginger snaps
Brownie, dark and white chocolate, brownie bits, chocolate cream, piroutte cookie
Classic, mixed berries, raspberry puree, whipped cream, gaufrette wafer, cherry on top

Overall, the Crimson Tavern left me with a very favorable impression, with dishes that aren’t afraid to push the bounds of every day fare found in Orlando, yet also quite tasty and fun to eat. I can imagine myself coming here often after work to share a few drinks with friends and bites, especially as there are so few good options in the Orlando International Airport/Lake Nona area. Hopefully they can continue to improve on their menu and will become a popular spot among not only those flying in and out of the airport, but with local Orlando denizens as well.

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Soft Pretzel, served warm with beer-smoked cheddar dip 8

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Anthony Hull –  Executive Chef

Inspired by both his English born grandmothers, at the age of 13, Anthony began cooking by their side in their kitchens in England. His “hands on” experience baking, pickling, making jams from fruits harvested from the garden created a passion for cooking that is still strong 30 years later.

Turning his passion into a career, Chef Hull studied in London, England before beginning his first culinary position at the Café Royale in London. To gain as much experience as possible Chef Hull then took a position as a pastry cook at the Sheraton Skyline Hotel, London under Executive Chef Uwe Zander

Seeking International experience, Chef Hull accepted a position in the Cayman Islands with the Hyatt Regency Resort and then The Westin Cauarina Beach Resort and Spa overseeing Casa Havana the only four star restaurant located on the island at the time.

A proven accomplished chef, he accepted an opportunity in Tampa, Florida and then in 2002 joined Marriott International.

Trained in classical French cooking. Chef Hull takes these basic fundamentals and techniques and applys them with a modern twist to showcase the ingredient in its purist form embracing the seasons and local artisans.

When he is able to take time away he enjoys spending family time teaching his children to cook or exploring new restaurants and cuisines with his Wife

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Lake Meadows Deviled Egg 8

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Fried Green Tomatoes, black pepper aioli 6

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Black Eyed Hushpuppies, cilantro chutney 6

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manchego, spain – quince paste, fig jam

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Boudin Noir Sausage, apple slaw 11

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Beef cheek empanadas

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Chicken liver mousse

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Ribeye steak with house mustard greens

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House Burger, caramelized onion, gruyere cheese, bread & butter pickles, sesame bun 16

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Warm Butterscotch Knickerbocker Glory

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Crimson Tavern on Urbanspoon

BBQ Tonight – IndoPak & Chinese Cuisine

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Strange name, BBQ Tonight.

I would expect there would be some braised beef, barbecue ribs, pulled pork, with a side of cornbread on its menu.

Nope, this is an Indo-Pakistani and Halal Chinese restaurant, serving up a different type of cue. The barbecue menu here refers to the flame grilled items like lamb kebabs, tandoori chicken, and other Indo-Pakistani style grilled meat platters.

In regards to the Chinese menu, I suppose there is Chinese food in every culture, each taking cues from local ingredients wherever the people may land. Peruvian Chinese food taking up potatos to make lomo saltado, American Chinese food taking up sugar and fried dough to make General Tso’s Chicken. For Indian Chinese food, I think the sweet and sour flavor is prominent in their dishes with many of the main vegetable ingredients accentuated, much like Gobi Manchurian consisting of deep fried cauliflower. I did not see the gobi manchurian on the menu, but I did see the chicken lolipop, a popular Indian Chinese dish made with fried chicken wings.

A family owned business located in the International Festival Plaza at the corner of International Drive and Kirkman Road, the restaurant is a bit hidden out of the way and hard to get to, especially sitting at the epicenter of the maddening traffic of I-Drive.

The decor was a bit forgettable – though it was very clean, the generic flooring and fluorescent lighting just was very humdrum.

The food likewise, was good, nothing to really complain about but overall nothing stood out.

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For lunch there is a buffet option for $9.95, consisting of a various Indian/Pakistani dishes like tandoori chicken, eggplant, biryani, and some typical fast food Chinese dishes like lo mein and stir fried beef. The meal comes with naan and rice to enjoy with. The tandoori chicken was very good, cooked fresh and moist, and overall very enjoyable as was the spicy lamb curry dish that they had that day.

My partner ordered the chicken tikka masala, which was delicious and filling, much larger than other places which is a positive. It is a great value for the price and was enjoyed the next day as well for lunch at home.

Service, though intermittent, was fair. The server came by once or twice to check on us but other than that it was a pretty bare bones experience at this restaurant. I would probably return to try more dishes.

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Chicken tandoori

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Naan

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Chicken Tikka Masala – pretty good though oily. Seems like Pakistani style chicken tikka masala is oily

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Garlic Naan

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Biryani rice with chicken

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BBQ Tonight on Urbanspoon

Publix debuts “Asian BBQ” Sub sandwich

UPDATE: April 7, 2013

Photobucket Pictures, Images and Photos

I finally got to try the new Asian bbq sandwich from Publix! (Seen above) though not too much to do with a Vietnamese banh mi sub, the sandwich itself was not too bad. I enjoyed the pork but it could be improved with some more hoisin bbq sauce. They should make a spicy option of this sandwich with optional sriracha hot sauce. Overall, not too shabby Publix!

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As described first by TheDailyCity.com here, Publix has unleashed their newest creation the Asian BBQ Sub sandwich, inspired by the Vietnamese banh mi sandwich.

The official post on the new sandwich can be found here: the official Publix post on new Asian BBQ Sub sandwich.

The banh mi inspired sandwiches is nothing new, there have been many mainstream restaurants as well as local food trucks such as Big Wheel Food Truck who have put their own touches and homages on the Vietnamese street food dish.

Publix is a local Central Florida institution and is well renown for their deli sandwiches. Is this move to an “Asian” inspired sandwich another step towards the bastardization of Vietnamese cuisine, a simple way to cash in on a cultural phenomenon, or just an evolution of American cuisine?

The Publix Asian BBQ sandwich features roasted and shredded pork in a sweet chili BBQ sauce, topped with cucumbers, matchstick carrots, and fresh cilantro.

If this was a true banh mi, traditionally they would use sweetly pickled cucumbers and carrots and there would be a liver pate and butter spread on a French baguette.

I wouldn’t be so bothered by it all if they only spelled “banh mi” correctly on their site (incorrectly as “bahn mi”) or if they could get rid of those signs in Vietnamese that say “no parking” at their Publix store at Shine Avenue and Colonial, in the heart of the Vietnamese district in Mills 50.


Signs in Vietnamese – literally “Parking for Publix Customers Only” – I think that would be nice if they changed to “Feel free to park here we love the Vietnamese community and their banh mi sandwiches”

So including Publix, there is Banh Mi Nha Trang, Boston Bakery, Yum-Mi Sandwiches, Pho 88, Vietnam Cuisine, Hawkers, among many other local restaurants in the area who currently serve up banh mi.

Try them all and let me know what you think!

Orange County Library Presentation: “Ricky Ly – Local Orlando Restaurant Chefs and their Recipes” – Sat. Apr 6 2013

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Event Type: Library Programs
Date: Saturday April 6th, 2013
Start Time: 2:00 PM
End Time: 3:00 PM

Description:
Want to know where to find the best, most affordable, trendy or cutting edge food in Orlando? Local blogger and author of Food Lovers’ Guide to Orlando Ricky Ly will give you the skinny on where to feed your appetite. Learn about the best restaurants in town as well as markets and culinary offerings from this local expert. To learn more about Ly and his book, please visit www.tastychomps.com.

There will books available for purchase at the event as well as a book signing afterwards.

Library: Herndon Branch
Address: 4324 E Colonial Dr Orlando, FL 32803
Location: Herndon – Meeting Room 1
Contact: Adult Programs Department
Contact Number: 407.835.7323
Presenter: Ricky Ly

http://calendar.ocls.info/evanced/lib/eventsignup.asp?ID=181556

food-lovers-guide-orlando-fb

The local food culture is growing in Orlando. Because of its strong tourism industry, the city is often stereotyped as a place known for its many chain restaurants, but Orlando is a world-class destination that offers a diverse culinary landscape. Here it’s about the neighborhoods. From pockets of Vietnamese enclaves and a growing “Little Brazil” near International Drive to a huge food truck scene and an increasing number of farmers’ markets that feature local, farm fresh, all natural foods, Orlando is becoming more and more of a food lover’s delight. In Food Lovers’ Guide to Orlando, seasoned food writer Ricky Ly shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide.

Ricky Ly is the food writer for Tasty Chomps!(http://tastychomps.com), a food and restaurant website dedicated to finding culinary adventures throughout Orlando as well as journeys and foodie discoveries overseas.

Born and raised in West Palm Beach, Florida, his passion for food and adventures began very early on, instilled by his Vietnamese and Chinese immigrant parents. His first memories were of pork belly and hard boiled egg dishes in the late afternoons and steaming dim sum plates of sweet and slurpy shrimp rice paste and dumplings on Saturday mornings. In 2003, he moved away to attend the University of Central Florida in Orlando, Florida where, among other things, he graduated with a bachelor’s degree in civil engineering and wrote for the university’s student newspaper, the Central Florida Future.

He currently resides in Orlando, Florida working by day as a civil engineer and writing by night as he continues his lifelong quest to find great eats in all sorts of nooks and crannies of the world.



Press for The Food Lovers Guide to Orlando:

NYPOST

New York Post – “Orlando for Grown Ups” by Lawrence Ferber


The Orlando Sentinel

2013 Bacchus Bash – Friday April 5 – Orlando Premium Outlets

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CFHLA Bacchus Bash Poster

On Friday, April 5th at the Orlando Premium Outlets on Vineland Road in Orlando, The Central Florida Hotel & Lodging Association annually hosts its Bacchus Bash community-wide “street party”.

This event draws more than 25,000 Central Floridians and visitors. It features more than 70 different booths selling sample size portions of their gourmet foods and specialty drinks from premier hotels and restaurants.

The 2013 Bacchus Bash Silent Auction traditionally features over 200 items, including get-a-way weekend packages, restaurant gift certificates, and retail items.

All proceeds raised at Bacchus Bash benefit the CFHLA’s Foundation a 501(c) 3 tax-exempt organization established to provide scholarships and grants to area hospitality students and schools. Since 2005, the CFHLA Foundation has awarded over $200,000 in Student Scholarships and $128,000 in School Grants!

2013 will be the 27th year Celebrating Bacchus Bash!

This is a “FREE” admission / “FREE” parking charitable activity.
Funds are secured from the purchase of food and beverage.

FOOD VENDORS INCLUDE

A & L Associates / Southeastern Laundry
Anthony’s Coal Fired Pizza
Bar Harbor Seafood/Boston Lobster Feast
Benihana, Inc.
Bohemian Hotel Celebration
Brio Restaurant
Caribe Royale
Catered by Patti Caces
CFHLA Engineers Council
CFHLA Food & Beverage Council
Crown Plaza Universal and DoubleTree Universal
Crowne Plaza Downtown
DoubleTree Guest Suites by Hilton Orlando
DoubleTree SeaWorld
Florida Technical College
Funky Monkey Wine Company
Hilton Orlando
Hooters
Howl At The Moon
Hyatt Regency OIA
Jeremiah’s Italian Ice
JW Marriott Orlando Grande Lakes
Kobe Japanese Steak House
LIME Fresh Mexican Grill
Loews Hotels
Marlow’s Tavern
Marriott Orlando Airport
Marriott’s Grande Vista “Nick’s Grill”
Melia Orlando Suite Hotel at Celebration
Muse Gelato
Nickelodeon Suites Resort
Orlando Brewing
Orlando World Center Marriott
Paramount Hospitality Mgmt.
Piazza Ralto
Pirate’s Dinner Adventure
Planet Hollywood
Select Massage Inc.
Sushi House
Tommy Bahama Restaurant & Bar
Uno’s Chicago Grill
Villas of Grand Cypress
Walt Disney World – Disney’s Art of Animantion Resort Landscape of Flavors
Walt Disney World – The Wave… of American Flavors
Wyndham Lake Buena Vista Resort

10th Annual Celebration Exotic Car Festival 2013 – Food & Wine event at Portofino Hotel – Saturday April 13

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UPDATE: Tickets GIVEAWAY!!
ONE pair of “regular registration” tickets is available to go to one very lucky reader randomly selected, including access to the Celebration Exotic Car Festival’s Portofino Food and Wine Party on Saturday April 13, 2013 at 7pm, with all you can eat food and wine during the event, amidst beautiful exotic cars and live entertainment (total value $250).

The ticket giveaway competition ends on Wednesday April 10, 2013 at 9pm.

Details are at the bottom of the post!

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CELEBRATION EXOTIC CAR FESTIVAL MARKS 10 YEARS – APRIL 11-14 2013

The 10th Annual Celebration Exotic Car Festival, benefitting children’s charities, will be held April 11-14, 2013. This four-day world-class event was named “One of the 5 Best Exotic Car Shows in the World” by Made Man magazine, ranking with other events in Paris, Geneva and Monte Carlo. 2013 marks the tenth anniversary of the event, which started in downtown Celebration in 2004.

The Festival is organized by a small team of dedicated volunteers of Celebration and other local residents. Through the efforts of the event, over $800,000 has been donated to children’s charities, including Make-a-Wish, Special Olympics and Arnold Palmer Children’s Hospital. Organizers hope that number will top $1 million this year.

The weekend will start on Thursday, April 11th with two track days and Ferrari races at the world famous Daytona International Speedway. More than 100 of the exotic cars and race cars will be running at full speed on the 3.6 mile Daytona Rolex 24 circuit. The event also hosts the CCR Ferrari Race Series, with owner-drivers of Ferrari Challenge race cars competing for individual and team trophies.

The Festival moves to Celebration on Friday evening, with the Concours of Exotic Cars taking place on Saturday, April 13. More than 250 exotic cars, race cars and Hollywood movie cars will be lined up along Celebration’s picturesque lakefront downtown center. The world-class show was attended by nearly 40,000 spectators in 2012. Cars from Ferrari, Maserati, Lamborghini, Bugatti, McLaren, Lotus, DeLorean, Pantera, Aston Martin, Bentley, Rolls Royce, Spyker and many others will be displayed. Admission is free for spectators.

Special cars scheduled to be shown at this year’s event will include the Back to the Future DeLorean and the original Batmobile, as well as Ralph Malph’s hot rod from the television show Happy Days. Fans of the movie Dumb and Dumber will get the chance to see the original “Mutt Cutts” van alongside the Lamborghini Diablo from the film. Other movie cars, including the Cannonball Run Lamborghini Countach, the Star Wars Land Speeder, the Plymouth Fury from the Stephen King film Christine, and Herbie will be on display along with a few other surprises.

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Saturday evening, April 13 will be the Festival’s annual Food & Wine at Portofino. This high-energy event has been described as the “party of the year,” and is held harborside at the stunning Loew’s Portofino Bay Hotel at Universal Orlando. A virtual duplication of the beautiful seaside town of Portofino, Italy, this idyllic waterfront setting is the perfect location for guests to enjoy fine wines and incredible cuisine. More than 50 restaurants, renowned celebrity chefs and wineries join to create what Scott Joseph of the Orlando Restaurant Guide called a “Star-Studded Culinary Event.” The evening also features a display of exotic cars, live music and performance artists, as well as silent and live charity auctions.

Celebrity chefs from the Bravo television show Top Chef, including Kevin Sbraga and Kenny Gilbert, will be on hand to prepare their most famous dishes. The chefs will also be joined by Hell’s Kitchen finalist Dana Cohen.

Last year, the event had chefs like James Beard award nominated Chef Kevin Fonzo of College Park’s K Restaurant, serving a wonderful pork belly dish with a homemade bacon marmalade and fresh tomato jam…yes it is was good as it sounds, and probably my favorite dish there. John Rivers of 4Rivers Smokehouse was also on deck serving up his rendition of a spicy gumbo and the oysters “texasfeller” a twist on the oyster rockefeller.

The Food & Wine party attracts guests from all over the country and has been attended by numerous Hollywood and sports celebrities over the years. Tickets for this must-attend event are also available on the Festival’s website.

The event continues on Sunday, April 14, with the annual Exotic Car Road Rally. Departing Celebration under police escort, more than 100 exotic cars will compete in this fun and competitive rally, which will conclude back in Celebration for an awards lunch at cafe D’Antonios on Sunday afternoon.

Visit www.celebrationexoticcars.com for registration and ticket information.

Photos from last year’s event:

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ichael Voltaggioink. Los Angeles, CAThe Best New Restaurant in America"...GQTop Chef, Season 6WinnerTop ChefKenny GilbertTop Chef, Season 7Most PopularKevin SbragaTop Chef, Season 7Winner

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Giveaway Contest Details:

How to Enter:

1. Comment below (make sure to use your e-mail in the login) and tell us: What are you looking forward to the most at the Celebration Exotic Car Festival if you win?

The ticket giveaway competition ends on Wednesday April 10, 2013 at 9pm.

One random winner will be chosen for two tickets!

Burger 21 – Crafted Burgers and Shake – UCF Area – University Blvd

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Burger 21, a fast-casual “beyond the better burger” franchise concept founded by the owners of The Melting Pot Restaurants, Inc., have opened their 2nd shop in Orlando (after the Millenia Mall location) at 11551 University Blvd. near Orlando’s beloved University of Central Florida (UCF).

Locally owned and operated by Daniel Torres, Burger 21 UCF features 21 unique, chef-inspired burger creations. There are 20 listed on the menu including 100% angus beef, turkey, chicken, veggie, and even seafood burgers -like ahi tuna and shrimp – as well as 1 changing featured special burger. Going along with the 21 theme, on the 21st of each month Burger 21 donates 10% of sales to a local charity partner of the month.

In addition to burgers, they serve up hand-dipped signature shakes made with Blue Bell Ice Cream, gourmet hot dogs, hand-breaded chicken tenders and made-to-order salads.

The decor is modern, super clean contemporary-style diner atmosphere with a fun little bar area for milk shakes. Once inside, guests order at the counter and then you are given a numbered disc to take to your seat. There is a creative sauce bar (maybe a cue from their mother company The Melting Pot) where you can gather together sauces like Apple Cider, Toasted Marshmallow (which goes well with the sweet potato fries option), ragin cajun, and Thai ketchup.

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I ordered the Tex-Mex Haystack, a tasty, gargantuan burger made with 100% angus beef, lettuce, tomato, applewood-smoked bacon, Gouda cheese, guacamole, onion strings, chipotle-jalapeño sauce, all on a buttery toasted brioche bun. The flavors and textures went together very well, and it really has to be one of my favorite burgers I’ve tried so far. The crispy, thin french fries were also a treat to eat with the burgers.

I also ordered one of their Blue Bell Ice Cream shakes: the strawberry short cake shake made with strawberries and little pieces of real short cake inside. Truly a delicious, sweet dessert treat.

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The Shake station at Burger 21

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The Sauce Bar

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 Very unique flavors for the sauce bar

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Tex-Mex Haystack, a tasty, gargantuan burger made with 100% angus beef, lettuce, tomato, applewood-smoked bacon, Gouda cheese, guacamole, onion strings, chipotle-jalapeño sauce, all on a buttery toasted brioche bun

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 French fries

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 The Tex Mex Haystack

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The Strawberry Short Cake milk shake made with Blue Bell Ice Cream

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Burger 21
Orlando, FL – UCF
11551 University Blvd., Suite 16

Burger 21 on Urbanspoon

Avu Avu Restaurant at Buena Vista Palace – near Downtown Disney

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Avu Avu is a new tropical Polynesian themed restaurant for the Buena Vista Palace Hotel, located near Downtown Disney. It replaces The Outback restaurant which had been a staple here long before that other Outback started in Tampa.

The restaurant serves up a all you can eat rodizio style concept which entails a prix fixe menu where servers bring forth various cuts of meat, rotating around your table with skewers, until you are full.

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The space has been there for over 25 years and has started to show some signs of aging, and would probably do well with some major upgrades and renovations.

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Monsoon Platter of Pot Stickers and Guava Chai Rib Bites

The menu starts with tasty appetizers, like the tropical chips with lotus root and an edamame dip and the Monsoon Platter of Pot Stickers and Guava Chai Rib Bites. The platter comes with special dipping Sauces including Mango Chili Lime, Sesame Soy Caramel (similar to a peanut sauce),and Spicy Soy.

Flame-grilled meat skewers, including Root Bear BBQ pork, Kalbi Marinated Sirloin and Coffee Colada Chicken, make their way around . The feast ends with a Caramelized Pineapple Coconut Milk Cake for dessert.

Overall, my favorites of the meal included the guava chai beef short rib bites and the kalbi marinated sirloin!

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Below is the full menu with prices:

experience the legend of avu-avu
with an all-you-can-eat tropical island dinner.

Adults $29.95 • Kids $13.95

Welcome
Edamame Dip and Tropical Chips

Monsoon Platter
Chicken Pot Sticker & Guava Chai Rib Bites
Dipping Sauces, Mango Chili Lime, Sesame Soy Caramel, Spicy Soy

Salad
Tossed Greens, Shredded Carrot & Cabbage
Rice Crackers, Toasted Coconut, Carrot Ginger Vinaigrette

AccomPaniments
Stir Fried Udon Noodles and Lemon Garlic Broccoli

Flame Grilled skeWers
Coffee Colada Chicken Breast
Root Beer Barbequed Pork
Citrus Ginger Shrimp
Kalbi Marinated Sirloin

Dessert
Caramelized Pineapple Coconut Milk Cake

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Avu-Avu Restaurant on Urbanspoon

Eddie Huang at Rollins College – Fresh off the Boat

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Eddie Huang, host of the Vice.com Fresh off the Boat series and author of the newly released (also titled) Fresh Off The Boat memoir, recently visited his alma mater Rollins College on Tuesday March 19, 2013 for a “reading” of his new book.

In addition to recently having his TED Fellowship revoked for hanging out with porn star Asa Akira in LA, Eddie spoke about growing up in Orlando as an Asian American and answered questions from the standing room only audience, juxtaposed beneath painted portraits of predominantly old white male past presidents of Rollins College.

“Life is not a track, it’s not a train or one highway.” Eddie said, when talking about his circuitous path from attorney to stand up comedian to Food Network contestant and now chef/owner of Baohaus, author, and media personality.

The child of Taiwanese immigrants, while growing up in Arnold Palmer’s Bay Hill and one of the few faces of color in the community, he was often the target of racial taunts of “ching chong Eddie Huang” after baseball practices and was even called a chink on his first day at kindergarten. This incident, among others, made Eddie realize he was an outsider and often caused him to run into trouble with authorities.

His life changed while at Rollins College studying Liberal Arts under the tutelage of professors who truly cared for him. He took classes such as acting, screen writing, and Chinese. Eddie said, “I went to school to train my mind, my soul, and to answer questions of ‘who am I?'”.

Always interested in social justice as well as rehabilitating his standing in society, he decided to pursue law for his graduate degree. After studying cases such as Bush V. Gore, he realized, “what drives decisions in this country is not rule of law, it’s politics and money.”

“We have the power to vote with your money. If you support gay rights, don’t go to a Chic-Fil-A. If you don’t like what McDonald’s does to our food ecosystem, then don’t go to McDonald’s.”

Eddie decided to go into the food because it was one of the few industries that Asian Americans weren’t questioned for excelling at. Having learned everything from his mother, he believes she is still the best cook in Orlando.

“Don’t let occupation define you. What you do says a lot about you, but who you are is not what you do,” Eddie advised.

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28th Annual Taste of Winter Park 2013 – April 17th

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This year there are more restaurants participating than ever – 45! – which makes ticket price work out to $1/participant… not a bad investment. Make sure you get there early though as the crowds do get thick and the food can run out quick.

WHAT: 28th Annual Taste of Winter Park presented by CenturyLink

WHO: Winter Park Chamber of Commerce

WHEN: Wednesday, April 17 – 5:00-8:00 PM
WHERE: Winter Park Farmers’ Market (200 W. New England Avenue, Winter Park)
COST: $40 for Chamber members in advance / $45 for non-members / $45 at door / $350 10-ticket package

Tickets may be purchased through PayPal or ticket order form at www.winterpark.org. Purchase tickets in person at Winter Park Welcome Center (Mon. – Fri., 8 a.m. – 4:30 p.m.; Sat., 9 a.m. – 2 p.m.)

MORE INFO: For more information, call the Winter Park Chamber of Commerce at (407) 644-8281 or visit www.winterpark.org.

DESCRIPTION: The 28th annual Taste of Winter Park presented by CenturyLink is an epicurean indulgence featuring mouthwatering selections from popular Winter Park dining destinations, as well as new eateries destined to become your favorite. Enjoy an evening of unlimited food and drink samples from 40 participants and live entertainment by Johnny Mag Sax.

SOCIAL MEDIA: Taste of Winter Park can be found on Facebook at www.facebook.com/tasteofwinterpark and on Twitter at @WinterParkTaste

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This year’s participants include:

4 Rivers Smokehouse
B & B Junction
Bailey’s Coffee Service, Inc.
Barefoot Wine & Bubbly
Barnie’s CoffeeKitchen
Bosphorous Turkish Cuisine
Buca di Beppo
Cask & Larder
Cocina 214
Costco Wholesale
East End Market
Eat More Produce
Fiddler’s Green
Fleming’s Prime Steakhouse & Wine Bar
Florida Distributing Co.
iCrave Catering
Jeremiah’s Italian Ice
John & Shirley’s Catering
Kilwin’s Chocolates & Ice Cream
Luma on Park
Mellow Mushroom
Menchie’s Frozen Yogurt
mi TOMATINA, Paella Bar
Miller’s Ale House
Mitchell’s Fish Market
Olde Hearth Bread Company
P.F. Chang’s China Bistro
Park Plaza Gardens
Peterbrooke Chocolatier
Prato
Publix Supermarkets
Shula’s Steak House
SoNapa Grille
Sonny’s Real Pit Bar-B-Q
Sprinkles Cakes
The Bistro on Park Avenue / Tolla’s Italian Deli & Cafe
The Meat House
The Ravenous Pig
The Sugar Suite
Tibby’s New Orleans Kitchen
Tijuana Flats Burrito Co.
Truffles Grill
Wayne Densch, Inc.
Whole Foods Market
Winter Park Chocolate
Winter Park Fish Co.

Photos from 2012 Taste of Winter Park

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Florida Film Festival – Saturday Night Whole Cookery Feast – April 6, 2013

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Saturday Night Whole Cookery Feast

at Cask & Larder on Sat, April 6th.

Cookbook Author, Martha Foose, Donald Bender & Brandon McGlamery will be there alongside Chef/Owners James and Julie Petrakis.
Presented by PNC Financial Services Group

Enjoy an evening at Central Florida’s newest “Southern Public House,” Cask & Larder, sister restaurant of The Ravenous Pig.

Brewmaster Ron Raike will brew custom beer as well as present some extraordinary hand-crafted cocktails and specialty wines.

Chef/Owners James and Julie Petrakis promise to cook up an unforgettable four-course Whole Cookery Feast, featuring items such as whole suckling pigs, whole smoked duck, whole roasted fish, and their Butcher’s Feast of lamb.* Celebrity chefs from around the nation join in to create their own take on “Southern” dishes that are sure to delight your taste buds. Cookbook Author, Martha Foose, Donald Bender & Brandon McGlamery have been confirmed.

Don’t miss this eye-opening evening filled with delectable food and great friends!

Event Details:

April 6, 2013 7PM

Cask & Larder

565 West Fairbanks Avenue, Winter Park, Florida, 32789

Single ticket price: $150** Couple ticket price: $250**

*Menu items subject to change due to seasonal availability **Dinner, drinks, and valet included in ticket price

 

 

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Toasted – Crafted Grilled Cheese and Burgers – Winter Park

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Yes, I love comfort food, with fond memories of great homemade grilled cheese on the stovetop at the kitchen.

To be honest, I had rather low expectations going into Toasted. I don’t like being overcharged for bread and cheese, and if they are going to overcharge for bread and cheese it better be worth it.

But I was pleasantly surprised with what I did find at Toasted, despite the somewhat pricey sticker tags.

Located, inside a rather tight shopping plaza near the Whole Foods on Aloma and Lakemont in Winter Park, Toasted sits with its cute logo above its doors, poised for the inevitable franchising opportunities if this concept proves successful.

The interior is very playful with a textured yellow left wall like a giant slab of swiss cheeses and a right wall with a “periodic table” of various cheeses. For those who are a bit claustrophobic or wary of mouse traps, the restaurant itself may seem a bit tight and narrow and there are only a few scatterings of seats. I suppose it’s designed more for take outs rather than sit down eats?

Order at the counter in the back and the order comes up to your table when ready.

I am skeptical at first at the sight of my seemingly tiny Braised Brisket grilled cheese sandwich, but luckily this sandwich packed a lot of flavor. Italian Fondina cheeses, yummy braised beef brisket, with a housemade bbq sauce and sweet tea caramelized onions, this braised beef sandwich was a definitive winner. It also went well with my “dipper” sized portion of roasted tomato soup. The tomato soup and sandwich was great together, but the soup by itself was a bit too tangy to enjoy alone.

One of my dining companions ordered a fig and goat cheese sandwich made with havarti and goat cheese, sweet fig preserves, basil, and honey. I tried a few bites and thought it was good but may need more cheese. My dining companion however thoroughly enjoyed it and finished the sandwich to the last bite.

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The Periodic Table of Cheeses

Another dining companion of mine ordered the Southern Comfort off of the Toasted Burger menu. This is probably the first time I’ve seen mac and cheese in a burger, but surprisingly the combination with applewood smoked bacon, bbq sauce, and cheddar went very well together and I could only have wished to try another one next time.

Overall, I would definitely go back to try some more of their sandwiches and burgers, but the braised brisket sandwich and southern comfort were both standouts for Toasted.

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Braised Brisket grilled cheese sandwich

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The fig and goat cheese sandwich made with havarti and goat cheese, sweet fig preserves, basil, and honey

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Souther Comfort burger with mac and cheese, bbq sauce, applewood smoked bacon, and cheddar

Toasted on Urbanspoon

Les Halles Boulangerie Patisserie – Disney’s Epcot – France Pavilion – French Bakery

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Les Halles Boulangerie Patisserie re-opened this past winter at Disney’s Epcot – France Pavilion at the World Showcase after being closed for quite some time for construction.

The original Boulangerie Patisserie was a small, a teensy bit cramp, but still a very popular spot for French pastries at Epcot.

The new digs are much larger, with an underground market type feeling, and bright, beautiful menus on widescreen TV’s, as well as mesmerizing display cases of pastries and sandwiches.

Upon entering, you are corralled through a hectic line to the front where you place your order with one of the young French exchange students staffing the bakery. The pastries shine from their display cases alongside pre-made sandwiches and quiches. Behind the counters you can see the young staff running about, prepping and toasting sandwiches, or caramelizing sugar on creme brûlées with blow torches.

The menu contains a plethora of classic French pastries, hot and cold sandwiches, quiches, soups, salads, and coffee.

I chose the Croque Monsieur sandwich – Toasted Ham and Cheese, but found to be a bit of a disappointment. The cheese on top was too burnt and overdone, the sandwich bread was a bit flavorless, and the ham within was a bit too salty. Maybe I should have chose from the list of croissant sandwiches instead, or just stick to the pastries.

For dessert pastries, you can choose from a list that includes Chaussons Aux Pommes – Apple Turnover, Creme Brulee – Caramelized Vanilla Custard, Eclair – filled with Vanilla or Chocolate Cream, Mango and Coconut Mousse cake, Raspberry Mousse cake, Chocolate Mousse, Napoleon – Puff Pastry with Cream, and for the healthy minded, Yogurt Mousse with Berries.

I chose the multilayered Napoleon, truly a delectable, flaky and delicious treat and probably my most favorite rendition of the pastry.

Overall, next time I would probably try some more pastries, definitely the napoleon, and maybe some other sandwiches, definitely not the croque monsieur.

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Entering the boulangerie Patissierie

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Beautiful display of croissants, eclairs, and mousses

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The napoleon – one of the best I have ever had

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Cold sandwiches are available on baguettes

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Caramelizing the creme brulee

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Chicken and ham sandwiches

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Chocolate Mousse dessert and tarts

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Croque Monsieur – The cheese on top was overburnt, the sandwich bread was a bit flavorless, and the ham within was a bit too salty.

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Outside the bakery is the seating area

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The exquisite Napoleon puff pastry dessert with cream

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The crowds can get a bit crazy here in France

Les Halles Boulangerie & Pâtisserie on Urbanspoon

Eternal Tap – Beer and Pizza – Downtown Orlando

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Eternal Tap can be a little hard to find and very easy to miss, just back of Hamburger Mary’s parallel to the railroad tracks in downtown Orlando. Probably better known for its beer and whiskey cocktails, Eternal Tap has a lot of potential, especially with the space inside the Church Street Station, but is in need of improvement in several areas. The best thing to get here really are the beer cocktails and the unique drinks.

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The food department is in need of a lot of work, especially in regards to sourcing of ingredients and preparation. Although service was very friendly, timing and coordination with the kitchen also needs improvement.

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The place is quite gorgeous, with old brick settings from the Church Street Station motif, but maybe a little bit too bright

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Below the main area, a small almost speakeasy type bar area is available for small parties.

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A scene of monks preparing barrels of libations

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Nutty Rum Runner – Rogue hazelnut rum, banana liqeur, splash of soda, fresh pineapple juice, fresh orange juice

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The pizza was probably the best food item here, as the Full Barrel pizza with pepperoni, ham, mushroom, onion and green pepper was actually quite delicious. The cheese and the ingredients went well together, though ultimately I wished the crust had a bit more flavor to it.

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A bit chewy and a bit too fatty, the chicken wings reminded me a bit too much of the frozen wings in the little red bags at the grocery store. I would not recommend the wings at this time.

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The pretzels here also can easily be passed over, reminiscent of the pretzels served at the concession stand at the Amway Arena – rather flavorless and uninspired, despite the layers of parmesan cheese on top.

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I really hope that Eternal Tap is able to turn around in their food department, or maybe cut back on the poorer quality items and focus on what is best here: the drinks at the bar.

 

Eternal Tap on Urbanspoon