The Celebration Exotic Care Festival’s Food and Wine Party at the Loews Portofino Hotel at Universal Studios took place this past Saturday, an event hosted to raise money for children’s charities including Make-a-Wish, Special Olympics and Arnold Palmer Children’s Hospital. Last year the festival raised over $800,000 for charity and this year they hope to outdo that number.
Several celebrity chefs from the Bravo television show “Top Chef” were on hand at the event, including Chefs Michael Voltaggio, Kevin Spraga, and Kenny Gilbert. Voltaggio’s new Los Angeles restaurant, “ink” was just named the “Best New Restaurant in America” by GQ magazine.
It was truly a wondrous, beautiful evening. Last year the event was held inside of a jet hanger in Kissimmee and was also a fundraiser for the Bocuse D’or Foundation. This year they moved it to the Portofino hotel’s courtyard to make it more comfortable.
The Portofino hotel is designed as a virtual duplication of the beautiful seaside town of Portofino, Italy, with a great little lake built right up to the courtyard where the event took place.
Ferraris, Nissan GTRs, Bentleys, and other exotic cars lined up the sides of the lake and a huge stage with crazy moving lights was set up at the courtyard’s center where live bands, models, the Blues Brothers, and others performed through out the evening during the food and wine party.
Oh yeah, the food and wine…so much good food, so little space in my tummy. The event had chefs like James Beard award nominated Chef Kevin Fonzo of College Park’s K Restaurant, serving a wonderful pork belly dish with a homemade bacon marmalade and fresh tomato jam…yes it is as good as it sounds, and probably my favorite dish there. John Rivers of 4Rivers Smokehouse was on deck serving up his rendition of a spicy gumbo and the oysters “texasfeller” a twist on the oyster rockefeller and a preview of some of the concepts in the works at the Cowboy Kitchen.
Special thank you to Pearleen of Megayummo.com for the invitation!
Here’s a complete description of The Ravenous Pig’s first beer from Brewmaster Ron Raike to debut this Wednesday at the Taste of Winter Park 2012.
It’s a collaboration beer with Green Room Brewing in Jacksonville, FL.
“Ravenous Ruby Red – Both the zest and juice of local Ruby Red Grapefruit and Hamlin Oranges were used in this malt forward easy drinking red ale base. Indian Coriander was also used throughout production to add to the citrusy character. A Ravenous Pig collaboration that was brewed at Green Room Brewing in Jacksonville Beach – Florida’s newest craft brewery. On Tap at The Ravenous Pig for a limited time starting Thursday.”
Around the corner from Hollerbach’s Willow Tree Cafe in historic downtown Sanford is this hidden gem of a German market: Magnolia Square Market. They feature authentic German deli meats, bratwursts, cheeses, beers, German chocolates, and even have gluten-free baked goods.
Everything is very clean and new here, I think it was recently built. On one side there is an entire section with home-brewing materials and grains so that you can bring home the joys of the Willow Tree Cafe with you and make it yourself. They even have classes that you can sign up for to learn more about home-brewing. You can even buy a “boot” and other beer mugs as soon at the Willow Tree.
One of my favorite items from this shop was the chocolate rum balls, decadent, rich chocolate cake balls that were just amazing. I picked up a few other chocolates and some gelbwurst and leberkase deli meats that were recommended to me by a very friendly fellow patron at the market. The staff here were all very kind and gracious with suggestions as well.
In historic downtown Sanford north of Orlando, near the banks of Lake Monroe, Hollerbach’s Willow Tree Cafe welcomes patrons in with German music, authentic German food, and German beers. It’s an ode to the great German beer halls, a place where it is always Oktoberfest on Thursday – Sunday evenings. Through the Willow Tree Cafe, owners Theo, Linda, and daughter Christina Hollerbach do their best to bring the experience of authentic German Gemuetlichkeit, a sense of well-being and happiness that comes from enjoying the company of friends and family while savoring good food and drink.
When they first opened in 2001, owner Theo Hollerbach told me that the cafe took up about 1000 square feet and now they are up to 14,000 square feet with over 75 employees with an impressive outdoor dining area. The place gets very busy here, with reservations often booked out weeks ahead, often for special occasions and family celebrations. On certain evenings, you can see the jovial, bearded Chef Theo walking from table to table, welcoming guests, and sharing the festive air and drinks with restaurant patrons as he makes his rounds. We also got to share a wonderful 2-liter boot of German beer with Chef Hollerbach on this evening. Our friend Kendra Lott of Edible Orlando Magazine also got a chance to join in on the beer party.
Chef Theo Hollerbach explains: Watch for the Swirl at the bottom of the boot
The Willow Tree serves over 50 different German Beers and wines and live entertainment in the form of the popular oom-pah band complete with tuba and accordians. The beer is always flowing freely here, where every few minutes you can hear cheers of the German drinking toast “Zicke, Zacke, Zicke, Zacke, Hoi, Hoi, Hoi!”. Bring a group of friends and family and enjoy some beer in a “boot” which comes in 1, 2, and 3 liter sizes.
The Hollerbach family comes from the small town of Kyllburg in Germany where Theo’s grandfather was a master butcher and the family was famous for their sausages. Their recipes include many of the old world traditional, and family specialties and they serve up dishes like bratwurst sausages, numbergers, veal, pork, and chicken schnitzels. Start off with some nice freshly baked Wiesn Brezn (giant pretzel) with a sweet mustard sauce.
My favorites include the potato cakes sides and the Eisbein, the very flavorful, tender, and lightly smoked pork shank, served with sauerkraut and Heaven and Earth mashed potatoes. End the meal with some German Apfel Strudel made in house with fresh apples, rum-soaked white raisins, cinnamon and sugar. The Willow Tree Cafe is a place that is festive and fun and definitely a place to enjoy yourself with family and friends. Prosit!
Eisbein, the very flavorful, tender, and lightly smoked pork shank, served with sauerkraut and Heaven and Earth mashed potatoes
The Capital Grille is one of my favorite high-end restaurants in Orlando, it’s a place where I can go where I know the service and the food will all be top notch, a testament to managing partner Randy Cook and executive chef Matthew Price’s dedication to excellence. I’ve never been disappointed there.
The interior is a bit clubby, you could imagine executives or politicians, people with power and money dining here, probably on the corporate account card for their visit to the nearby Orlando Convention center. They are probably most known for their excellent steaks and a wine selection hand picked by Master Sommelier and Orlando local George Miliotes.
Luckily there is a menu during lunch that is pretty affordable for locals.
The Capital Grille recently launched their Spring “Plates” menu, featuring three new selections: Asparagus Soup, Shrimp and Piquillo Peppers with Crisp Bomba Rice and Grilled Spring Vegetables. Guests of The Capital Grille can customize their lunch, choosing from nine “plates” offerings – soup or salad, sandwich and a side – all for $18.
If you visit for lunch, make sure you sit out on the gorgeous patio outside and enjoy the relaxing Florida breeze and sun.
According to Executive Chef Matthew Price, “The new Spring “Plates” lunch menu really highlights some of the crisp, garden-fresh ingredients that are in-season now.”
I recently made a visit to sample the menu. One of the first things I noticed was that the wagyu cheeseburger with egg on top was missing from the winter plates menu last season. I had just loved the way the egg yolk topped off the burger, oozing, yellow, delightful. The lobster roll and the mini tenderloin sandwiches stayed on the menu this time, but I think the lobster roll should have left instead of the burger. We’ll see how next season goes!
For starters, the asparagus soup is chicken broth based, made with fresh shavings of asparagus on top, and was creamy, hearty, yet also flavorful. The soup was fun to eat for me because it was the first time I had asparagus as a soup.
Next, Sous Chef Jason O’ Neill explained the creation of the Shrimp and Piquillo Peppers with Crisp Bomba Rice, “First the rice is prepared, risotto style, with butter heated up in a pan to make the rice crisp and not stick, while the peppers and shrimp are sautéed on the side and topped.”
The Capital Grille’s wonderful Sous Chef Jason O’ Neill
Shrimp and Piquillo Peppers with Crisp Bomba Rice
Asparagus Soup
Spring Vegetables: Zucchini, Squash, Carrots with herb infused oil
The Taste of Pointe Orlando to benefit Florida Hospital’s Esophageal Cancer Research Program is coming up April 29 from 2-5 pm, as April is Esophageal Cancer Awareness Month.
The event is headed Pamela Sain, wife of Visit Orlando President Gary Sain, in memory of her father who passed away from esophageal cancer.
Tickets are $30 and offer guests a tasting opportunity supplied by more than 10 restaurants and lounges at Pointe Orlando.
Date: April 29, 2012
Start: Time 2 p.m.
End: Time 5 p.m.
Location: Pointe Orlando, 9101 International Drive, Orlando, FL 32819
Description
Enjoy an afternoon of delights — from delicious cuisine to an equally refreshing delectable outdoor ambiance at Pointe Orlando and help a great cause! The Taste of Pointe Orlando wil feature unlimited food samplings from some of the venue’s award-winning restaurants and help raise funds for the Esophageal Cancer Program at Florida Hospital Cancer Institute. Some of the participating restaurants include: B.B. Kings Blues Club, Ben & Jerry’s, Copper Canyon Grill, Cuba Libre Restaurant & Rum Bar, Funky Monkey Wine Company, Maggiano’s Little Italy, Pizzeria Valdiano, Taverna Opa, The Pub Orlando, and Tommy Bahama’s Restaurant & Bar.
Cost: Tickets will be $30 per person and can be purchased in advance online.
Contact Pamela Sain
Telephone 407-332-5212
Email Pamela.sain@gmail.com
URL http://www.pointeorlando.com/taste/
Ticket URL http://www.eventbrite.com/event/2809030887?ref=ebtn
INAUGURAL WINTER GARDEN HARVEST FESTIVAL ANNOUNCED
Festival to Celebrate Winter Garden’s Agricultural Heritage and Showcase the City’s Unique Food Culture
WINTER GARDEN, FL March 6, 2012—A Local Folkus, LLC, producers of the fall Winter Park Harvest Festival, are partnering with the City of Winter Garden and Slow Food Orlandoto produce the first Winter Garden Harvest Festival this spring.
The festival will take place on May 5th, 2012 in the heart of Winter Garden’s Downtown Historic District from 9:00 a.m. to 5:00 p.m. It will feature a local, producer-only farmers market adjacent to the city’s existing Saturday market. The event will offer an assortment of local food, craft vendors, farm and food related demonstrations, family-friendly activities, and live entertainment. Neighbors and visitors alike will have an opportunity to interact with local food purveyors, gardeners, and food experts throughout the day.
From 4:00 to 6:00 p.m., Edible Orlando Magazine has partnered with the festival to hold “Sips and Skylines,” a rooftop garden tour of Green Sky Growers and a cocktail tasting and mixology demo in Winter Garden’s new restaurant, Al Fresco.
Following the daytime festivities, a Farm-to-Table dining event will take place from 7:00 to 10:00pm in Winter Garden’s beautiful downtown pavilion. The ticketed dinner will highlight West Orange County’s chefs’ local, seasonal farm-fresh ingredients, as well as some of Central Florida’s best micro brews.
This event is an opportunity to celebrate the City of Winter Garden’s farming heritage, while spotlighting its modern connection to the local food scene. In an effort to build on the community’s unique history and offer more options to its citizens, the City of Winter Garden has made local food a priority. For instance, the city has championed a highly successful farmers market in the Downtown Pavilion, and has furthermore developed a farm incubation program to help small farmers grow their businesses on city-owned land. Through these efforts, and through the first Winter Garden Harvest Festival, the city will continue to strengthen its community bonds and will further the availability of local food to its citizens and businesses.
*Purchase your tickets for the Farm to Table Dinner – here.
*Interested in sponsoring this event, please click – here.
Come enjoy good food with good people before heading out to see Jiro Dreams of Sushi at the Winter Park Regal Theatre
We are setting up a very casual meet-up for new and old friends to get to know more of each other in our local community and share some great food at the same time.
Enjoy a delicious brunch of frittata, homemade biscuits and gravy, and other favorites. Meet new festival friends and reminisce with old ones while sipping on a mimosa in the tropical locale of Enzian’s Eden Bar. These brunches are just what the doctor ordered for the morning after (or before) a full day of film viewing!
We are very excited to announce that Chef Chau of Sushi Pop in Oviedo will be doing a Sushi Demonstration for us during the event. If you’ve been to Sushi Pop before you know you’ll be in for a real treat. They have some of the best and most creative sushi dishes in Orlando and it’s one of my new favorites.
Chef Chau of Sushi Pop presents Nigiri Tasting
$5 for 3 pieces, $2 for 1
Tuna
Sambal vinegrette, purple shiso, black pepper
Salmon
Shallot-ginger sauce with white soy, kaiware
Escolar
Lemon confit vinegrette, basil sprouts, black lava salt
We have a reservation for about 30 or so people to attend right now
Bloody Marys or Mimosas…$5
Biscuits and Gravy…$6
Homemade sausage gravy over fresh baked biscuits
Egg Frittata…$7
Fresh baked onion, pepper, and tomato frittata served with toast, bacon or sausage, and home fries
Big Breakfast…$8
Two eggs, bacon, sausage, sausage gravy and biscuits, and home fries
French Toast…$6
3 slices of homemade French toast
Bacon (2 slices)…$2
Sausage (2 links)…$2
Home fries…$3
Eggs (each)…$1
Biscuits (2 each)…$1
Also, check out the Florida Film Festival’s Food Panel on Saturday August 14 http://www.floridafilmfestival.com/film_food/food_discussion_and_tasting/ We will have guest chefs on the panel, including Marcel Vigneron from Top Chef. Also, we will have some tastes to give away and a special menu for purchase during the discussion. Tickets are also only $10!
The Rotary Club of College Park is gearing up for their annual Taste of College Park. This year’s event will take place on April, 19, 2012 at 6:30 p.m. at Dubsdread. The club plans to add additional restaurants and other new features to help the event continue to grow.
New Tasting Stations
This year’s event, which takes place on April 19, will feature over 15 different tasting stations providing food, desserts, wine and beer.
“We’re always excited to have restaurants return each year and we were thrilled with the support we’ve seen from College Park restaurants who have signed up to donate their restaurants services,” said Matt Sokoloff, Chairman for the Taste of College Park.
The restaurants confirmed for this year so far are: Citrus Restaurant, Tap Room, K Restaurant, Caffé Positano, Infusion Tea, Chocolate Provocateur, Publix, Orlando Brewing, Cookie Cousins, Naked Grape Wine, Wild Side, Yum Yum Cupcakes, Les Petits Pleasures, Schakolad Chocolate Factory, Tijuana Flats and The Flattery Food Truck.
The club is also planning to have more of the event outside.
“We usually fill up both rooms at Dusbdread and fill up the outside courtyard so this year we’ll be adding additional space outside for our tasting stations and auction,” said Sokoloff.
Awards for the Tasting Stations
Another addition to the event this year will be awards for the tasting stations in a variety of categories.
“Each year the restaurants are nice enough to support the event by serving some excellent food and putting on a great presentation, we wanted to recognize them for that,” said Sokoloff.
The awards will be decided by a judges panel include: Heather McPherson, Orlando Sentinel’s Food Editor; Ricky Ly, TastyChomps.com; Pearleen Buchala, MegaYummo.com; Chris Roberts, EatLocalOrlando.com; Mark Baratelli, The Food Truck Bazaar & TheDailyCity.com
There will also be a “Patrons Pick” selected by the event sponsors.
Food & Wine for a Good Cause
The taste of College Park is the Rotary Club’s main fundraiser helping them to raise funds for organizations that impact the College Park community.
“The money raised allows us participate in service projects such as sponsoring a room at the Ronald McDonald house, build a ramp for a local resident who has mobility issues and providing grants for projects in our local schools,” said Lynn Luzadder, President of the Rotary Club of College Park.
The Winter Park Chamber of Commerce is pleased to host an evening of culinary excellence at the 27th Annual Taste of Winter Park presented by CenturyLink on Wednesday, April 18, 2012, at the Winter Park Farmers’ Market. Taste creations from the area’s top chefs, bakers, caterers, brewers and more from 40 different purveyors.
“The Taste of Winter Park is an annual community tradition that pairs great food and drink with a great evening of music and friends in downtown Winter Park,” says Patrick Chapin, president and CEO for the Winter Park Chamber of Commerce.
Guests’ palettes will be pleased by everything from steakhouse favorites to quality seafood and decadent desserts to a variety of coffees, smoothies, wine and beer. Participating restaurants will showcase cuisines from around the world as well as classic American dishes. Each food and beverage participant will compete for top prize in categories including entrée, appetizer/side dish, dessert, healthy dish and booth display.
An elite panel of judges will evaluate each entrant and award honors to the most deserving in each category. Judges include Pam Brandon and Katie Farmand, editors, Edible Orlando; Anjali Fluker, restaurant reporter, Orlando Business Journal; Rona Gindin, dining editor, Orlando Home & Leisure; Scott Joseph, restaurant critic and commentator on WMFE-FM; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; and Scott Richardson, food writer, The Park Press.
In addition to the delicious dishes, guests will enjoy live entertainment by saxophonist Johnny Mag Sax and a scavenger hunt organized by Edible Orlando to identify and locate fresh, local ingredients used at the event.
The 27th Annual Taste of Winter Park will be held Wednesday, April 18, 2012, from 5:00 – 8:00 p.m. at the Winter Park Farmers’ Market, 200 West New England Avenue, Winter Park, 32789. Tickets are available for $40 in advance for Winter Park Chamber members, $45 for non-members and $45 for everyone at the door. Tickets can be purchased at the Winter Park Chamber of Commerce located at 151 West Lyman Avenue, by calling (407) 644-8281 or online at www.winterpark.org. Stay up-to-date with event details at www.facebook.com/tasteofwinterpark or @WinterParkTaste on twitter.
The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Barefoot Wine & Bubbly, C & S Press, Central Florida Lifestyle Publications, Edible Orlando, Ferrell Wealth Management & Accounting Services, Florida’s Finest Linen Service, Full Sail University, Massey Communications, Orlando Family Magazine, Orlando Home & Leisure Magazine, The Park Press, WFTV Channel 9, Whole Foods Market, Winter Park Fish Co., Winter Park/Maitland Observer,WMFE 90.7 FM, WMMO 98.9 FM, WUCF 89.9 FM and Yelp.
Taste of Winter Park participants (as of 4/9) include:
4 Rivers Smokehouse
The Ancient Olive / The Spice & Tea Exchange
Bailey’s Coffee Service
The Bistro on Park
The Bohemian Baker, LLC
Bosphorous Turkish Cuisine
Brio Tuscan Grille
Cocina 214
Costco
Crispers
Eat More Produce
Fiddler’s Green Irish Pub & Eatery
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
The Meat House
Mellow Mushroom
Menchie’s Frozen Yogurt at Winter Park Village
mi TOMATINA, Paella Bar
Olde Hearth Bread Company
The Olive Garden
Orlando Ale House – Winter Park
P.F. Chang’s China Bistro
Panera Bread Company
Peterbrooke Chocolatier
Publix Supermarkets
The Ravenous Pig
Ruth’s Chris Steakhouse
Shula’s Steakhouse at WDW Dolphin
Sprinkles Cakes
Tibby’s New Orleans Kitchen
Tolla’s Italian Deli & Café
Tropical Smoothie Café
Truffles Grill
Wayne Densch, Inc.
Whole Foods Market
Winter Park Chocolate
Winter Park Fish Co.
The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information visit www.winterpark.org.
The 9th Annual Celebration Exotic Car Festival, benefitting children’s charities, will be held April 12-15. 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. Through the efforts of this event, nearly $800,000 has been donated to children’s charities, including Make-a-Wish, Special Olympics and Arnold Palmer Children’s Hospital.
Food & Wine at Portofino
Loews Portofino Bay Hotel, Universal Orlando
Saturday, April 14th 7:00pm-11:00pm
“A Star-Studded Culinary Event”
Scott Joseph, Orlando Restaurant Guide
This high-energy event is the party of the year, and now has an spectacular new location! The annual Food & Wine party will now be held harborside at the stunning Loews 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 to enjoy fine wines and incredible cuisine! Local restaurants and renowned celebrity chef’s join to prepare a world-class culinary extravaganza. Highlighting the evening will be a display of exotic cars, live music, performance artists, silent and live auctions, and much more!
Several celebrity chefs from the Bravo television show “Top Chef” will also be on hand to prepare their most famous dishes at the event, including Michael Voltaggio, Kevin Spraga, and Kenny Gilbert. Voltaggio’s new Los Angeles restaurant, “ink” was just named the “Best New Restaurant in America” by GQ magazine.
VIP Tickets
Upgrade your Food & Wine Party to the VIP experience! Guests will have exclusive access to the velvet rope VIP area and seating, with premier location for the evenings entertainment and live auction. Mingle with the celebrities and enjoy direct access to celebrity chefs and their chef stations. VIP guests will also have a private, full open bar with premium wines and champagne, cocktail service, VIP food station with truffles by Chef Luke Forzano, extraordinary desserts, and more! These exclusive VIP tickets are strictly limited to 150 guests.
Exotic Car Display
Display your exotic car at the event! The cars will be staged waterside, right in the middle of the action. Space is limited; please make your reservation for a display space on your registration form. A police escort (at normal highway speeds) will depart at 6:30pm from the Celebration Hotel and proceed directly to Portofino. If you are driving to Portofino on your own, please arrive no later than 7pm for staging.
Participating Chefs
Host Chef
Luke Forzano
Executive Chef, Loews Portofino Bay Hotel
Special Guest Chef
Michael Voltaggio
ink. Los Angeles, CA
The Best New Restaurant in America”…GQ
Top Chef, Season 6
Winner
Top Chef
Kenny Gilbert
Top Chef, Season 7
Most Popular
Kevin Sbraga
Top Chef, Season 7
Winner
Ryan Artim
Ritz Carlton, Palm Beach
Nando Belmonte
Loews Royal Pacific Hotel
Douglas Chin
Hard Rock Hotel at Universal Orlando
Marc Ehrler
Hilton, Maryland
Steven Jayson
Universal Orlando
John Johnstone
Augusta National Golf Club
Thomas Kriebel
Loews Corporate Chef
Hichem Lahreche
Loews Portofino Bay Resort
Peter Timmins
Gasparilla Inn & Club, Boca Grande
Sean Woods
Ritz Carlton, Grande Lakes
We are having a drawing for two tickets to Food & Wine at Portofino, a $300 value. The tickets are provided by CECF Wish Foundation and by their promotional partner, Pearleen Buchala of megaYUMMO.com.
Complete the following requirements to enter:
1. Sign up for the upcoming TastyChomps.com e-newsletter here! Don’t worry we will only send you periodically the latest and greatest foodie news, updates, events, and more! (if you already signed up, skip on to number 2)
2. Answer this question by posting in the comments below, make sure to leave your name:
A. What’s your favorite “exotic” car?
Deadline for entry: April 7, 2012 at 11:00pm.
The Winner will be chosen randomly from the correct answers and announced here on this page and the MEGAYUMMO.com and CECF folks will send you the tickets! Good luck!!
DING DING DING WE HAVE A WEINER!!! EMD AKA NERDITRY AKA EVAN D. WINS the RANDOM DRAWING
Beautifully haunting scenes created with chalk hang inside the restaurant at La Luce inside the Hilton Orlando at Bonnet Creek. A fountain, a street scene, all images that will be swept away in a few months. The changing art of Edson Campos and Kathleen Brodeur capture the seasonality of the ever changing cuisine at La Luce, transforming every couple of months to something new and strikingly beautiful.
Art made from chalk at La Luce
We don’t often get the chance to go out to the hotel restaurants in our area to try their culinary offerings. Usually, it’s either due to budget constraints (where the corporate account card comes in handy for hotel visitors) or because they are often located far away in never, never land (where the tourists go). However, often times, because of the high traffic volume and the constancy of the crowds and their appetites, some of the best food in Orlando, arguably, can be found in these hotels. La Luce by Donna Scala inside the new Hilton at Bonnet Creek is one of them.
The story of how Bonnet Creek’s Wyndham, Waldorf Astoria, and Hilton hotels came to be is actually quite interesting. The pocket of land known as Bonnet Creek, though located well inside the Disney World complex, is actually not a part of Disney World. It’s kind of a rebel outpost, if you will. The owners of the land, so the story goes, never answered when Walt came by years ago to buy up the land. The land was never sold, until recently, when hotel developers came and made them an offer. I would imagine it was a considerable sum, an offer that they could not refuse. And so if you are driving to find the Bonnet Creek hotels, you will find nary a sign indicating how to find it inside Disney.
Back to La Luce.
La Luce’s Chef Donna Scala (of Napa Valley’s Bistro Don Giovanni), has earned a reputation throughout the culinary community as a food purist, with dishes that are prepared with the freshest local ingredients. An extremely passionate and very lively chef in person, Chef Donna recently visited Orlando to talk about her new seasonal items and answered questions.
Her favorite thing to cook? Pastas, she loves to make salads and pizzas but pasta is her favorite.
“People don’t take it (pasta) as seriously as they do in Italy, it is the heart of everything you do,” Donna said.
The menu at La Luce melds together Italian traditions and Napa Valley’s unique approach to fresh cuisine. Thin pizzas, lasagnas, fresh Italian cuisine prepared “the way it was meant to be: hearty, yet not overwhelming”.
While Chef Donna Scala is away in Napa Valley, Chef Alexander Rodrigues is Executive Chef for La Luce and Chef Ed Gee is Executive Pastry Chef. One of the chefs at La Luce, Chef Alberto Navarette has spent 19 years working alongside Donna Scala, developing his signature pasta dishes with a love for Italian ingredients. He started as a dishwasher and moved to every station until he came to where he is today.
Samplings of the menu at La Luce follow:
Spaghetti with clams, cherry tomatoes, saffron, calabria peppers
Cabernet sauvignon from Scala
Roasted Chicken and Pork on top of Pan-fried Faro
The chicken skin is cooked in duck fat, giving it a lovely, crispy duck flavor. The faro, an ancient Tuscan grain similar to barley, and a favorite of Donna’s, is toasted in the oven.
Affogato – espresso with ice cream, roasted hazelnuts, and cocoa powder
A creation of Francis Metais, Food and Beverage Director at Hilton Bonnet Creek, a Pastry Chef by training, this was my first time ever having this wonderful European style dessert made with pouring some espresso on top of the ice cream and roasted hazelnuts. Wonderful.
What I liked the most about the food at La Luce was how “light” everything felt, like the dishes at Seasons 52, where the fresh ingredients and cooking methods cause the dishes to taste so much more healthier without compromising the great, hearty flavor found in Italian cuisine. This often contrasts with a lot of the dishes out there today and what I think is so unique about La Luce. I can see why they recently won Best Hotel Restaurant in the Orlando Sentinel Foodies Awards 2011 and the great team for the Hilton Bonnet Creek’s Food and Beverage recently received top scores in excellence. Keep on shining!
Fresh off the airplane from a trip to New York with his wife, Chef Brandon McGlamery, in the open kitchen at Luma on Park, calmly folds chives, grated horseradish, freshly cracked black pepper, and chunks of braised short rib into a creamy white Gruyère bechamel sauce.
He then tosses the rigatoni pasta – which has “ridges perfect for holding onto the cheese” – with the bechamel and finishes off the dish. Theresa Smith of Luma takes a few photos of the dish with her DSLR camera and then uploads the recipe and photos to send off to Oprah Winfrey. (Oprah had called and wanted a recipe that afternoon for their site. You can read it here: Oprah.com Short Rib Mac and Cheese with Gruyere from Brandon McGlamery).
Chef McGlamery met with me that afternoon, right after the recipe piece, to talk a little bit about the ongoings at Luma and the newly opened Prato.
Throughout the late Florida afternoon, as we talked in the private back room at Luma, I found Chef McGlamery to be remarkably relaxed, down to earth, and friendly, as he shared the details of his life and his passions for fishing, cooking local, sustainable food, and Orlando.
Growing up, one of his first jobs was in Tampa at an old-school Italian restaurant for a chef who loved her wine. He did everything from busboy to waiter to bartender, though never anything in the back of the house. But oddly enough, he would always find himself in the kitchen, always reading cookbooks while on breaks until one day the chef told him he should pursue culinary school. He saved up his money for a year and decided to go.
“Back then”, he said, “culinary school was much harder to get into than it is today and there was a 8 month waiting list. Today, they seem to take anybody. They are a business though, I understand, much like we don’t turn away any of customers who wish to dine with us.”
After graduating the California Culinary Academy, McGlamery went on to gain a rich array of international culinary experience, apprenticing under Chef Gordon Ramsey in London and Guy Savoy in Paris, as well as training at California’s Stars Restaurant, Alice Waters’ Chez Panisse, and under Thomas Keller at the French Laundry.
“There were times where I thought I would quit cooking,” reflected McGlamery, “I was not happy with the go-go-go, getting your teeth kicked in every day. I wasn’t happy with the hours and the money wasn’t there.”
“But my advice to the young men and women who want to become chefs, just hold in there.”
He said to make sure to work for those chefs whose cooking style you wanted to emulate, to trigger that passion in you for cooking. “I still think every day, in everything I do what would Thomas (Keller) do. People know I am anal but not to the extent Thomas is.”
Nowadays, as he gets older, Chef Brandon is much more likely to let the younger guys prove themselves at the restaurants. At Luma, Chef Derek Perez is much more likely to be running the cooking with Brandon overseeing.
For Luma’s sister restaurant Prato, Chef Brandon and Chef De Cucina Matthew Cargo last year travelled the Italian countryside (read their charming blog on their adventures here) in order to prepare for the opening of the new restaurant. Named after a city in the heart of Tuscany known for its slow food movement, Prato brings much of that philosophy to its dishes today. Their imported Acunto wood-burning pizza ovens from Naples, Italy provides a lightly touched, smoky finish to their pizzas that is so unique and wonderful. They also make their charcuterie and pasta in house.
Of course, with the opening of any restaurant, there are setbacks and headaches, and moments where “you need to be reminded that it’s supposed to be fun”. There were definitely times when their team had menu items that had to be tweaked like the pizza formula or changing the names of menu items like their Lonzino cured pork loin with gold heirloom beets salad to make it more appealing to customers.
By working with local farmers on a daily basis, Chef McGlamery and his team are able to focus on using the freshest ingredients available. The availability of key fresh ingredients and choice cuts of meat dictate what dishes are offered and when. Some of their popular menu items include pastas, salads, braised dishes like chicken, short ribs, beef, and for the more adventurous there are dishes with sweetbreads, tripe, and liver, all done with a sensible approach. Though their strengths lie in French and Italian cuisine, they try to be authentic with respect to culture.
“We make food people want to eat. Our kitchen has a collaborative input process where we think through together what our menu should be,” said Chef McGlamery. “We try to push ourselves in our dishes, we try not to be creative just for the sake of being creative, but also with understanding that our customers put their trust in us to give them that wow experience.”
He enjoys the growing local Orlando food scene and supporting the local slow food movement. I asked him what he thinks would make a truly Orlando signature dish.
“We are a young state in the food scene. Back in Flagler’s era, food was brought here from up north like the beef wellingtons, etc. A signature Florida dish would probably consist of kumquats, citrus, snapper, grouper, or stone crab claws, but I don’t see one regional dish like quiche lorraine. We are the southern most state but not considered the south, unfortunately.” Brandon replied.
Chef Brandon McGlamery is an avid fisherman, though he admits that he doesn’t get to as much as he used to, especially with two young sons at home. He looks forward to bringing them with him when they are old enough and teaching them about the sea, making sustainable efforts, and doing the right thing for the environment.
A lover of the tarpon fishing season, he would go out to sea on fishing trips for days, to reflect on nature and not to think so much about cooking, but just to unwind truly in nature and to solve and calm the brain.
Some days in May, June, and July he would run over to the coast really quickly for 24-36 hours to fish, sleeping in the car, until his wife says “you’re going a little too crazy right now” and reels him back into shore.
For more information, visit
Luma on Park
290 S Park Ave
Winter Park, FL 32789
(407) 599-4111 lumaonpark.com
Prato
124 N Park Ave
Winter Park, FL 32789
(407) 262-0050 prato-wp.com
Food Blog Forum Orlando was a full-day seminar on Saturday, March 17, 2012, at Epcot Center, designed specifically for food bloggers. At the conference, they covered most relevant topics for food bloggers, including food styling and photography, photo editing, recipe writing and development, food blog design and social media. One of my favorite things about the conference was all the great social networking and friendships that were developed as well as learning more about bringing out “the story” in each of our blogs.
A huge thank you to Jaden and Scott Hair from Steamy Kitchen, the amazing organizational skills and passion of Julie The Little Kitchen and Dawn Viola. Also, the sponsors of the conference get a big hug and thank you too for all the swag they gave out during the weekend (including a brand new refrigerator to one lucky blogger): KitchenAid, OXO, Whole Foods and Land O Lakes. Last but not least, a big big thank you to the great people of Walt Disney World, Pam Brandon and Karen McClintock at Food and Beverage for going above and beyond the call to making this conference that much more magical and special.
Opening Reception – Disney’s Grand Floridian Resort & Spa sponsored by Walt Disney World
This event was truly amazing. The Grand Floridian Resort is fashioned after an old 1920s style Florida resort with everyone in period dress. The reception was held by the lake with hors d’oeuvres made by the wonderful people of Disney who cater for special events and weddings at the resorts. There were shrimp cocktails, macaroons, all sorts of bite sized bits of fun. It was great seeing old friends like Chris from EatLocalOrlando, Julius from Droolius, Marilyn from Forkful, Pearleen from Megayummo, Katie from KatiesCucina, Aggie from AggiesKitchen, Raishmi from PrimlaniKitchen, Kiran, and making new friends like John Rife of Winter Park Harvest Festival and (old friend) AJ from DisneyFoodBlog.
Food Blog Forum at Epcot during the Epcot International Flower & Garden Festival
Food Photography & Styling: Sharing your food story through your creative voice
Todd & Diane Porter of White on Rice Couple taught us many things about using photography to tell the story, and also to focus on the subject in the photos. One of the best things I learned was that “Your Eyes are Your Lens, Your Heart is Your Shutter”. I also learned about photo styling with different lighting angles and techniques and to not be afraid of shadows in photos as they add depth and complexity. They shared so much of themselves during the workshop, it felt like watching family up there describe stories (Shout out to Vietnamese food bloggers haha). In addition to photography, we learned about the power of video and the importance of capturing those seemingly unimportant little moments.
Master of Ceremonies, Scott Hair, who has worked with inspirational and motivational speaker Anthony Robbins, gave us some tips to success. I am a true believer of this method and can attest to its power. If you believe, you can achieve.
“Get specific with goals and get specific with what you want.”
Know what you want. Be specific. Very specific.
Make a list of the reasons why you want it.
For each reason you list, identify actions that can get you closer to your goal – and take them.
Be ready to make the adjustments necessary to get to the point number 1.
Continue and repeat.
Many of us are unable to get what we want because a lot of times we don’t know what we want. And when we do have that feeling of what we want, we don’t believe in ourselves enough to take the steps to get there. We only have one life and such limited time on earth, identify what’s important and take that risk, take that jump to get there. And don’t look back.
PRspectives: Jaden Hair of Steamy Kitchen, Rachel Barbarotta from KitchenAid, Arianna Bastianini from OXO, and Thomas Smith from Disney hosted this session on working with PR and your blog, using social media to reach out to brands, and being authentic.
How to Write Bigger, Better, More Badass Food Posts:
David Leite opened my eyes to the possibilities of blogging and how to bring about the story in writing blog posts.
– Be something enough and consistent enough, you develop a voice.
– Think fiction, write non-fiction.
– The more specific, the more universal.
From Hobby to Professional, taking your blog to next level:
Food writer, research chef, and much more, Dawn Viola, gave us useful tips on bringing our blog to the professional level:
– Find and develop your voice.
– Be okay with who you are
– Become an expert in something. What’s your niche?
– Pitch what you love
Lunch – A (Healthful) Taste of Disney! Sponsored by Walt Disney World
This was a pretty epic lunch with stations staffed by Disney’s best from all over the resorts. I was surprised to find all of the cutting edge things that were going on especially for molecular gastronomy. I guess it’s fitting in a place like EPCOT, the experimental prototype community of tomorrow 😉
Molecular Gastronomy at Disney: Soda Float with Rotovap Extracted CO2-infused Vanilla Lemonade with Nitro Whipped, No Sugar Pomegranate Ice
Disney’s Animal Kingdom Lodge – Sanaa Vegetarian Sampler
Stewed Lentils, Spicy Cauliflower, Onions, Tomatoes, and Mint served with Basmati Rice, Pappadam, and an assortment of Sanaa Signature Dips and Spreads
Sanaa is one of my favorites, the way they handle the spices there is phenomenal!
Chocolate Ravioli with Cognac – This dessert explodes in your mouth with a shot of cognac. POP.
Private Dessert Reception at Disney’s EPCOT ILLUMINATIONS
It was St. Patrick’s Day so the dessert reception was themed with Irish style desserts and chocolates. I liked the Irish Car bomb parfait and little chocolates. The Guinness beer ice cream with bacon brittle was a bit strong with the beer but it was fun to have the bacon brittle on top.
Epcot Illuminations
Brunch at Whole Foods Market, Phillips Crossing Orlando
Whole Foods Market hosted this wonderful goodbye brunch for us. TEARS ALL AROUND.
Deconstructed Banana Stuffed French Toast
Quiche
Tofu Scrambler
Thompson Farms Sausage w/ sweet potato
Spinach and Cheese Empanadas
Scott and Jaden Hair say their thank you’s and goodbye’s!
Seasons 52, the highly-acclaimed fresh grill and wine bar restaurant, introduced its new spring menu on March 20.
“During the spring, farmer’s markets and grocers are full of fresh, vibrant produce such as rainbow carrots and vine-ripened tomatoes,” said Cliff Pleau, Senior Director of Culinary at Seasons 52. “We are inspired by these bright spring flavors to create memorable dishes that excite the palate. By pairing them with fresh foods, such as Columbia River Steelhead Trout, and using natural cooking techniques like wood-fire grilling, Seasons 52’s menu delivers flavorful, thoughtfully-prepared dishes for spring.”
Guests will delight in new spring menu items including:
Artichoke & Goat Cheese Flatbread – with leaf spinach, balsamic onion and roasted peppers
Artichoke-Stuffed Artichoke Leaves – with organic arugula, Parmesan cheese and balsamic glaze
Tomato & Haas Avocado Salad – with organic arugula, balsamic glaze and grilled bruschetta
Columbia River Steelhead Trout – with spring vegetables, basmati rice and lemongrass sauce
Spicy Snow Peas & Shiitake Mushrooms – with roasted almonds Lamb T-bone Chops – with asparagus, truffle mashed potatoes and red wine glaze
Tiger Shrimp Penne Pasta – with spring asparagus and oyster mushrooms in a light lemon-basil sauce
In addition, two new cocktails will be featured on the spring menu –
Strawberry Kir Royal (Fresh Strawberry-Infused Prairie Organic Vodka, Organic Agave Nectar and Zardetto Prosecco) and Strawberry Basil Fusion (Fresh Strawberry-Infused Prairie Organic Vodka, Fresh Basil, and Organic Agave Nectar).
Master Sommelier George Miliotes has also updated his “Drink These Before They Become Famous” list, a handpicked selection of must-try wines for the season. This season’s selections include: Aveleda Vinho Verde, Portugal ’10/’11 – Crisp and light with just a hint of sweetness and sparkle, this varietal it is the perfect aperitif wine to enjoy with an assortment of flatbreads.
Lioco Indica Rosé, Mendocino ’11 – A totally natural wine with lovely aromas and flavors of ripe red raspberries and strawberries and a pleasantly dry finish; goes with just about everything on the menu.
Zardetto Prosecco, Treviso NV – Everyone loves Prosecco! Produced in the northeast of Italy, this is one of the finest sparkling wines and tastes excellent alone or with a dash of fruit juice.
Botani Moscatel, Sierras de Málaga ’10 – Neither sweet nor dry, this Spanish wine is packed with fruit flavors and a round finish. It pairs beautifully with white fish or shellfish.
Allegrini Palazzo della Torre Corvina Veronese ’08/’09 – Supercharged with a second fermentation from dried grapes, this wine is medium bodied but with a long and potent red fruit finish – a perfect accompaniment to any meat dish, from pork to lamb.
Seasons 52 changes the menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued guest can be guaranteed the highest quality fresh food, prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from the signature flatbreads and appetizers, to all entrees and its popular mini indulgence desserts. About Seasons 52
Seasons 52, which debuted in 2003, is a fresh grill and wine bar that provides guests with a fresh dining experience, enabling them to celebrate living well. The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers’ market – 52 weeks a year. The award-winning wine list created and developed by Master Sommelier George Miliotes – one of over 180 Master Sommeliers worldwide – is consistently praised for its diverse international selection of 100 wines, including more than 52 offered by the glass. Seasons 52 is recognized as a forward-thinking restaurant concept that is “right for the times” and always offers guests something new to discover.
Thoughts on the new Seasons 52 Menu by Mimi Nguyen
Strawberry Kir Royal: came with a strawberry garnish was semi-sweet but very fruity in aroma. It was a little tart.
All the flatbreads were really good and the balsamic glaze went really well with the Artichoke flatbread. The balsamic onion added a lot of flavor and complimented the artichoke really well. The artichoke leaves were good, but not as much compared to the other two starter dishes. It was a little bit too tart for our tastes. Lavender is in the herb de provence that is used in the cheese of the flatbread.
Aveleda Vinho Verde: crisp, not a strong wine, but it was fresh and light. The arugula from the salad made the wine even more crisp and pronounced
Salad: the tomatoes were ripe and the haas avocados added a really buttery and fatty taste to the salad which balanced out the rest of the dish. The tomatoes were sweet and the glaze was really good. The arugula had the distinct taste of arugula without being overly bitter.
Steelhead Trout: the spring vegetables consist of edamame, snow peas, yellow/red grape tomatoes, and shitake mushrooms. It’s in a lemongrass sauce which helps balance out the fish flavor. The trout is pink in color and almost resembles salmon in appearance but more tender. The skin is still on it and overall it’s very buttery and creamy.
Botani: (My favorite white out of all the white wines) It was very fruity, like lychee but it wasn’t as sweet as it smelled. It wasn’t dry.
Lamb: usually cooked to medium/medium rare which made it really tender. It wasn’t game-y or had too strong of a smell that some lamb has. It came with truffled mash potatoes which was very savory. Apparently, everyone at the table loves truffled infused food items, especially Pauline? (I’m not too sure of how to spell her name but she knew Junichi and lives close to you! She’s really nice).
Allegrini Palazzo della Torre: made in a double fermentation process. It is fermented once and then a little bit of last year’s wine is added to it so it goes through a double fermentation. The wine itself was warm and toasty without a heavy oak taste. It wasn’t dry and it went well with lamb. (The only red wine we had but probably one of the best ones I’ve tasted)
Snow Peas: they are seasoned in an asian manner with almonds. Sesame and other asian seasonings could definitely be detected and it was really good. The snow peas weren’t overdone so they were still crisp but sweet. The roasted almonds added a nice touch to the dish. It doesn’t come with carbs so it’s more of a side vegetable dish that people can order and share.
Lioco Indica Rosa: it’s a rose wine that is natural. Nothing is added to it. Outside of California, it’s only available at Season’s 52.
Mini- Indulgences
Desserts: It was sweet and yummy, lol. I think we were overstuffed by that point.
Riesling: It was sweet and perfect as a dessert wine
Deep inside a Tokyo subway station is a humble 10-seat, sushi-only restaurant run by 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. His restaurant, Sukiyabashi Jiro, is the first of its kind to be awarded a prestigious 3 star Michelin review, warranting many gourmets from around the world to make a trip to Tokyo just to dine there.
The new documentary Jiro Dreams of Sushi centers on Jiro’s story and his relationship with his eldest son Yoshikazu, heir to Jiro’s legacy. The film is showing for the first time in Orlando this Sunday April 15th during the Florida Film Festival as part of their Foodie series of films.
I had the chance to talk to director David Gelb recently about the film, who happens to be a sushi lover since the time he was 2 years old when his dad took him on business trips to Japan and fed him cucumber rolls in his stroller. He’s been hooked for life since then. David combined his two passions of filmmaking and sushi together to make the film Jiro Dreams of Sushi.
What is it about Chef Jiro Ono that makes him so highly regarded among sushi chefs? What makes his sushi so special?
Jiro is an uncompromising perfectionist. He has spent decades relentlessly mastering the preparations of every ingredient, and has perfected the balance between them. His sensitivity to flavor is unmatched. He has brought sushi to its fullest potential.
While Jiro’s sources his fish from the best dealers in the world and has mastered the preparation to serve them at their ideal moment of deliciousness, it is Jiro’s rice that elevates the sushi to perfection. Jiro’s rice is pressure cooked to serve at the perfect texture, slightly al dente but still fluffy and light. The seasoning is tart with vinegar but perfectly offsets the oil of the fish. Its served warm, at body temperature.
Chef Jiro Ono of Sukiyabashi Jiro
What is your favorite scene in the film?
I love the tuna auction. Its a fascinating organized chaos, and really quite musical and beautiful. The auctioneers shouting and ringing bells, and the archaic, analog style of record keeping is almost magical. The tuna auction has been largely unchanged over the last hundred years. It’s amazing.
How do you think the foodie culture in the US has changed in recent years? Were there any differences that you noticed between the way food is treated in Japan vs the US?
Food culture has been more prominent in Japan in recent history, but the USA is rapidly catching up. Westerners are having more and more hunger for pure, refined cooking with good ingredients and I think that is great. We have a real problem in the USA especially with a corporate takeover of the food industry. Good food and the profit system do not always work together, and I think the Slow Food movement and things like that are a step in the right direction. We should take the time to eat well, and that doesn’t have to be expensive. It just requires a bit of thought and preparation. The Japanese set a good example to follow.
Some sushi enthusiasts look down on American rolls with its emphasis on cream cheese and sauces, while others just love it and some people use it like a gateway drug segueing from california rolls into raw sushi. What do you think about the traditional way sushi is made in Japan and the American preoccupation on elaborate maki rolls, do you favor either or?
The American rolls are entirely different cuisine. Philadelphia, spicy tuna, california rolls etc. are designed to fill up a large appetite at minimal cost. The taste of the ingredients is covered up by sauce, so less expensive materials will suffice. For example, by mixing low grade tuna with spicy sauce and mayonaise, the customer can’t tell that the tuna is bad. On the other end of the spectrum, ordering spicy tuna in a fancy sushi restaurant is a waste of tuna because you can’t even taste it. The great sushi chef Nozawa explains it best in this short video I made a couple years ago (see video below). In Japan, sushi is treated with more reverence. It’s about the purity of the ingredients properly balanced, so you can taste the true essence of the fish. Getting high quality fish that tastes good is more expensive, but you eat it less often.
Are there any places in the US that you would recommend that resemble Chef Jiro’s ethic and skill?
15 East and Sushi Yasuda in NYC are great. I also love the SugarFish restaurants. These restaurants all dedicate themselves to excellence and are based on true Japanese sushi mastery. Rice is too often overlooked in western sushi restaurants, but these restaurants listed get it right every time.
Unfortunately I won’t be there for the festival, but I’d like to express that Jiro’s philosophy applies to everything, not just sushi. No matter what you do, Jiro’s message about persistently trying to elevate your work and to never be satisfied with mediocrity will hopefully inspire you. Also, sushi is all about the rice. It’s the rice that elevates the fish and brings out the flavor. The rice should be at body temperature, and not cold like it so often is. The contrast of the cool fish and the warm, fragrant rice is delightful. I hope that many sushi chefs watch the film and put more care into their rice. Tell your chefs!
Director David Gelb of Jiro Dreams of Sushi. Showing at the Florida Film Festival this April.
The case of Trayvon Martin’s death and George Zimmerman in Sanford, Florida, a suburb north of Orlando in Seminole County has brought unexpected repercussions to Sanford’s local businesses and restaurants.
“I feel guilty about what happened in our town. People say we’re sorry you’re from Sanford. We are nice people here in this town, it’s just the town that this happened in,” said Mr. Theo Hollerbach of Hollerbach’s Willow Tree Cafe over the phone. “We’re proud to be from Sanford ever since our opening in 2001, the people of our town are good people.”
Hollerbach’s Willow Tree Cafe, a popular restaurant serving authentic German food in Sanford’s Historic Downtown district, has a “Proud to be in Sanford” motto on all of their t-shirts and gear. Mr. Theo Hollerbach, a long time resident of Sanford, worked and trained at Le Cordon Bleu restaurant in Winter Park next to the old Harper’s Tavern under the tutelage of Chef George Vogelbacher (now of Winter Park Fish Company).
On Tuesday, Mr. Hollerbach posted on the restaurant’s facebook page that the Trayvon Martin case has caused the Willow Tree to cut hours from staff because people are afraid to come to Sanford. According to their posting, business is down over $10,000 in sales last week, that is $1500 Tips for their servers, or 250 hours that had to be cut from the weekly schedule, resulting in 74 people getting a smaller paycheck because of how the media describes the town of Sanford.
Theo Hollerbach on Facebook posted that “The demonstrators are coming here to help a cause, they want to make our world a better place, they are peaceful and kind only problem from my end is they don’t want to spend money in our town. this punishes good people who work hard and also want to make the world a better place.Bottomline Sanford still deserves your business we are good people who care about our neighbors and our community. Thanks for listening.”
Photo Credit: CFNews 13
As a result of media attention, patrons have been cancelling reservations because of concerns for parking and dangers they feel might happen from large groups of protesters.
Janet Zeak, who works at the Willow Tree Cafe, said that a similar occurrence happened when the riverfront flooded a few years ago. The news media made it seem like the entire area was flooded but in reality, the downtown area was high and dry. “We are antique shops, bookstores, bars, and restaurants all locally owned, we’re the little guys who are being affected,” she said.
Since the facebook posting, there has been an unexpected and sudden outpouring of support from local fans of Willow Tree Cafe. Fans from all over have started to come back and things are looking better for the restaurant; Mr. Hollerbach had to add hours last night for his staff and expects to do the same tonight.
He hopes the trend will continue for the local businesses of Sanford.
The restaurant describes itself as a German Oktoberfest beer hall from the 80s with great home cooked meals, bands, beer stands, schnitzels, and people all around are smiling. “It’s a place where life is good,” said Mr. Hollerbach.
For more information:
Hollerbach’s Willow Tree Café
(407) 321-2204
There are only a handful of land marks in Central Florida that, for whatever reason, have stood the test of time and lasted. Beefy King on Bumby Avenue, Lee and Rick’s Oyster Bar off of Kirkman Road, and Hot Dog Heaven on Colonial Drive stand out in my mind as a few olde Orlando classics, a mythic time period pre-dating the arrival of the Mouse to Orlando.
There is also Olde Dixie Fried Chicken, celebrating its 50th year this year, complete with its huge, colorful sign with a friendly chicken, licking its lips, beneath a Confederate rebel flagbedazzled cap. Yes, Olde Dixie is a proud southern chicken from times of the good old days of the Civil War. Just a reminder that we sometimes forget that Florida is technically, geographically at least, a Southern state, though usually not considered one as we are pretty much a state of transplants from other states who have come to enjoy the Florida sun since the times of Henry Flager and John D. Rockefeller.
Anywho, Olde Dixie Fried Chicken sits on Orange Avenue about 5 miles south of downtown within the Pine Castle community (originally established in 1870). When you first enter, you immediately feel like you are in another time period, I think I felt transported back to the 1970s. Something in my mind just kept telling me, I should back away slowly…
But, the sound of crackling chicken coming from the deep fryer next to the counter allayed my concerns.
The kitchen is run by a group of women, they seemed like mothers, daughters, and grandmothers all together around the fryer area. You order at the counter where there was a single, simple paper menu of the various chicken pieces, sides, and choices.
You can dine at a table in an adjoining room where the decor probably hasn’t changed much since they first opened in the 1960s; various chicken memorabilia (somehow reminding me of the other, more refined chicken place up the street, Le Coq Au Vin) adorn the walls in the dining room.
I ordered a combo that came with fried chicken breast, a wing, and a leg as well as baked beans and french fries for the side. The french fries were nothing to write home about, and the baked beans were not much better, but they had a comforting familiar taste that I did not mind. The fried chicken was good, kind of like what you would imagine home-style fried chicken would taste. Certainly not the best ever, especially with the out-dated kicks, but it’s comfort food. Better than Kentucky Fried Chicken and Maryland Fried Chicken, on par with Bojangles, but not better than Popeye’s I would reckon.
It’s interesting to note what restaurants have stayed around for so long here in Orlando where it seems things can open and close on a dime. A trait that the older Orlando establishments seem to share is doing one thing, and doing it well. Just like succeeding in life.
1. Sign up for the upcoming TastyChomps.com e-newsletter here! Don’t worry we will only send you periodically the latest and greatest foodie news, updates, events, and more! (if you already signed up, skip on to number 2)
a. Chefs from what restaurants will be at the Opening Night Party for the Florida Film Festival?
b. True or False: There will be a Saturday Night Feast with a Five Course meal created by Chef Brandon McGlamery at Luma during the Film Festival.
c. How much does the Whole Foods Tasting Night on Tuesday April 14 cost?
d. What foodie film are you most looking forward to see?
Deadline for entry: April 3, 2012 at 11:00pm.
The Winner will be chosen randomly from the correct answers and announced here on this page and the Florida Film Festival folks will send you the tickets! Good luck!!
Here are two “foodie films” showing at the event
Jiro Ono, recognized by the Japanese government as a national treasure for his contributions to Japanese cuisine, may be the greatest sushi chef in the world. Yet his restaurant, humbly located in a Tokyo subway station, seats ten and serves only sushi. The Michelin Guide has awarded it three stars, which means that just to dine at the restaurant is worth a trip to Tokyo. Seats are reserved up to a year in advance and the meal costs at least $300. The title speaks to the legendary 85-year-old chef’s tireless commitment to perfecting his craft. With a score by Philip Glass, incredible shots of the work that goes into his sublime creations, a fascinating look at a tuna being rated in the famous Tsukiji Fish Market, and an intimate peek into his relationship with his son, this debut film from director David Gelb must be seen to truly understand mastery.
Since 1926 a Michelin star has been a coveted award that translates into fame and fortune for a chef and his restaurant. Three stars, Michelin’s highest rating, means “exceptional cuisine, worth a special journey,” the equivalent of an Academy Award®. Who reviews these restaurants? How are these treasured stars awarded? THREE STARS sheds light on those questions through interviews with Jean-Luc Naret, the Guides’ evasively polished director, and plows through the controversies to which they give rise. Ten celebrity chefs from three countries are featured in their kitchens, gardens, and fields discussing the merits and travails of being three-starred. Featuring Jean-Georges Vongrichten (Jean-Georges), Yannick Allénoe (Le Meurice), Juan Mari & Elena Arzack (Arzack), Sven Elverfeld (Aqua), Sergio Herman (Oud Sluis), Hideki Ishikawa (Ishikawa), René Redzepi (Noma), Olivier Roellinger (Le Coquillage), and the luminous Nadia Santini (Dal Pescatore), this film presents a rare opportunity to visit great chefs where they work and live. Watch for Jiro Ono!
Dates: April 13-22, 2012
Location: Central Florida
Venues:
Enzian, 1300 South Orlando Avenue, Maitland, FL 32751
This is an inspiring challenge from two local Central Florida women, Trish Strawn and Rebecca Reis-Miller. The task: eat everything for three months coming from Florida. With the increased public awareness on the importance of local sourcing in our nation’s food supply, and with the desire for more healthy, sustainable, and more humane food, this challenge accentuates the need for us as Floridians to be aware of how much we can do with the food around us.
From the Press Release:
Two Florida women are up for a challenge –for three months, everything that they eat must come from their home state, Florida, beginning on the first day of spring. The two women, Trish Strawn and Rebecca Reis-Miller have been active participants in the local food movement and agriculture for nearly a decade. Strawn is a 5th generation rancher, with expertise in grass-fed beef and lamb production and the current Chair for the Florida Food Policy Council. Reis-Miller co-founded and lead Slow Food Orlando, Central Florida’s sustainable food advocacy group for 4 years.
Last year, the duo decided to take their commitment to local food to the next level and begin their small consultation and distribution company for small farms called Growing Synergy. The company has created a niche specifically focused on proteins from small Florida farms and ranches including beef, lamb, veal, poultry, dairy, pork and even gator. Rather than focus on a single distribution channel, the company provides access to consumers, health food stores, hotels, food trucks and restaurants alike. Health Food Stores include Living Waters in Ormond Beach and DeLand Natural Bakery in DeLand, Florida. Food Truck, Big Wheel Provisions, Restaurants include The Table, K Restaurant, Ritz Carlton Orlando and Norman’s in Orlando, Graze at Harmony Golf Preserve, 3030 Ocean and Market 17 in Fort Lauderdale, Altamare in Miami Beach, and Pearl in the Grove in Dade City, Whistle Stop in Safety Harbor, Sideberns in Tampa, just to name a few.
The two believe that Florida has much to offer in the way of local food, and feel that if they lead by example more consumers and businesses will be receptive to increase their spending with small farmers. University of Florida/IFAS reports that there are approximately 47,000 small farms in Florida. Strawn’s focus with the Florida Food Policy Council is to complete an impact study that will show Florida constituents just how much of an impact their dollars will have on small farms.
Strawn and Reis-Miller already have a list of farms, restaurants and consumers lined up for support. The Table in Orlando has agreed to host a closing dinner on June 20, 2012 (to make a reservation and have dinner with Strawn and Reis-Miller please book here http://thetableorlando.com/). Other participating restaurants include Pearl in the Grove in Dade City, Ritz Carlton Orlando, Lake Nona Deli and Market and 3030 Ocean.
The challenge will be taking place March 20-June 19, 2012. All of the food that the women eat will come from the State of Florida. The restrictions include that they may eat locally produced artisan foods that may or may not include locally source raw ingredients.
Follow their journey, Eating From Florida 90 Day Food Challenge on Facebook at “Growing Synergy” or on their website at www.GrowingSynergy.com
Here are some great Florida farmers & artisans that they are supporting during their 90 day journey!
Heart of Christmas Farms, Christmas, FL
Hydroponic produce grown to organic standards
Front Porch Dogs, Sebring, FL
All-natural dog treats
Crackerman Crackers, Surfside, FL
Crackers, Breads, Vegan Cookies
For More info Contact:
Rebecca Reis-Miller, Founder/Partner Growing Synergy, 407-733-7657 rebecca@growingsynergy.com
Trish W. Strawn, Founder/Partner Growing Synergy, 407-733-7657 trishstrawn@gmail.com
Tasty Chomps Eats Local:
Grilled Shoulder of Lamb from Ocala’s Florida Fresh Meat company
at Lake Nona Deli and Market!
The 2012 Florida Film Festival is ramping up. Check out these AWESOME foodie events that are going on during the Festival.
OPENING NIGHT PARTY
Film. Food. Fun.
Kick off the 2012 Florida Film Festival with a delicious night of food, drink, and revelry. Jam to the folksy tunes of The Mud Flappers and dine on the best of local cuisine. Top chefs serve up mouthwatering dishes from Eden Bar, The Ravenous Pig, White Wolf Café, K Restaurant, Black Bean Deli, Hyatt Regency Grand Cypress, and Sushi Pop!
Friday, April 13, 8PM – 12 Midnight at Enzian and Eden Bar
Cost:
Party: $85
Opening night film Orlando production RENEE and party $100
Tickets available at FloridaFilmFestival.com
TASTE & PRESENTATION: THE DIGITAL DISH
Foodies unite for a one-of-a-kind discussion sponsored by Edible Orlando on books, blogs, television, and film presented by culinary superstars Marcel Vigneron, Chad J. Galiano, Gui Alinat, Jeff Porter, and Martha Hall Foose. These food connoisseurs will discuss everything from food fame and chef brands to how to stand out amongst thousands of foodie bloggers. Devour the latest scoop on current topics in the food world and savor tasty treats prepared by the Enzian kitchen. Mingle with celebrity chefs and grab an autograph or two during an exclusive meet-and-greet following the forum at Eden Bar.
Saturday, April 14, 11:30AM at Enzian
Cost: $10
Tickets available at FloridaFilmFestival.com
SATURDAY NIGHT FEAST
Ever wonder what happens when great chefs cook for one another? Find out at this one-time-only gathering of gastronomical geniuses. Brandon McGlamery, the visionary LUMA ON PARK and created PRATO, hosts an intimate five-course dinner in his private dining room, exclusively prepared for a few very special people: visiting chefs, special patrons, and YOU. Don’t miss this fun and festive event, which is sure to sparkle with personality… and be remembered for years to come! Food, wine, and celebration take on a special quality when it is shared with folks who really appreciate it!
Saturday, April 14, 6:30PM – 10PM at Luma on Park
290 South Park Avenue, Winter Park, FL 32789
Cost: $125 (very limited tickets available)
Tickets available at FloridaFilmFestival.com
ITALIAN CINEMA NIGHT
This staple tasting night has become a beloved ritual for Festival attendees. Join us at Eden Bar for a tasting of Italian treats and delights courtesy of festival supporter Olive Garden Italian Restaurant. The tasting reception is preceded by Marriage Italian Style at 6:30PM inside the theater. Film tickets at $10 each. The tasting reception is complimentary.
There is simply nothing better than cutting edge cinema and incredible food. On the Tuesday of the Festival, Whole Foods Market is pleased to offer Festival patrons a delicious sampling of their fine fare in an exciting between-film reception at Eden Bar. This complimentary tasting reception is certainly a “can’t-miss”!
Cost: FREE
Tuesday, April 17, 7:30PM – 9:30PM, Eden Bar
SUNDAY MORNING BRUNCHES
On both Sundays of the festival, enjoy a delicious brunch of frittata, homemade biscuits and gravy, and other favorites. Meet new festival friends and reminisce with old ones while sipping on a mimosa in the tropical locale of Enzian’s Eden Bar. These brunches are just what the doctor ordered for the morning after (or before) a full day of film viewing!
Sunday, April 15 and Sunday, April 22
11AM–2PM
Eden Bar
Cost: A la Carte
FILMS FOR FOODIES:
Food Films
Three Stars Enzian – Saturday, 4-14 1:45 pm
DIRECTED BY LUTZ HACHMEISTER
GERMANY, 2011, 94 MIN
IN ENGLISH, GERMAN, FRENCH, ITALIAN, AND SPANISH WITH ENGLISH SUBTITLES
SOUTHEAST PREMIERE
Sponsored by Consulate General of the Federal Republic of Germany in Miami and the Honorary Consul of the Federal Republic of Germany in Orlando
Since 1926 a Michelin star has been a coveted award that translates into fame and fortune for a chef and his restaurant. Three stars, Michelin’s highest rating, means “exceptional cuisine, worth a special journey,” the equivalent of an Academy Award®. Who reviews these restaurants? How are these treasured stars awarded? THREE STARS sheds light on those questions through interviews with Jean-Luc Naret, the Guides’ evasively polished director, and plows through the controversies to which they give rise. Ten celebrity chefs from three countries are featured in their kitchens, gardens, and fields discussing the merits and travails of being three-starred. Featuring Jean-Georges Vongrichten (Jean-Georges), Yannick Allénoe (Le Meurice), Juan Mari & Elena Arzack (Arzack), Sven Elverfeld (Aqua), Sergio Herman (Oud Sluis), Hideki Ishikawa (Ishikawa), René Redzepi (Noma), Olivier Roellinger (Le Coquillage), and the luminous Nadia Santini (Dal Pescatore), this film presents a rare opportunity to visit great chefs where they work and live. Watch for Jiro Ono!
PRECEDED BY
Zergüt
DIRECTED BY NATASHA SUBRAMANIAM AND ALISA LAPIDUS
USA, 2011, 6 MIN
SOUTHEAST PREMIERE
In this modern day Fantasia, animated foods in an overstuffed fridge do battle to Prokofiev. Will the fresh or the rotted win?
JIRO DREAMS OF SUSHI preceded by PIMENTO CHEESE, PLEASE!, Sunday, April 15, 2:45PM Regal Winter Park Village 20
Jiro Dreams of Sushi DIRECTED BY DAVID GELB
USA, 2011, 81 MIN, RATED PG
IN JAPANESE WITH ENGLISH SUBTITLES
FLORIDA PREMIERE
Jiro Ono, recognized by the Japanese government as a national treasure for his contributions to Japanese cuisine, may be the greatest sushi chef in the world. Yet his restaurant, humbly located in a Tokyo subway station, seats ten and serves only sushi. The Michelin Guide has awarded it three stars, which means that just to dine at the restaurant is worth a trip to Tokyo. Seats are reserved up to a year in advance and the meal costs at least $300. The title speaks to the legendary 85-year-old chef’s tireless commitment to perfecting his craft. With a score by Philip Glass, incredible shots of the work that goes into his sublime creations, a fascinating look at a tuna being rated in the famous Tsukiji Fish Market, and an intimate peek into his relationship with his son, this debut film from director David Gelb must be seen to truly understand mastery.
PRECEDED BY
Pimento Cheese, Please!
DIRECTED BY NICOLE LANG
USA, 2011, 16 MIN
SOUTHEAST PREMIERE
With a lively discussion of an iconic and much debated foodstuff featuring past FFF chefs, this film will leave you wanting more.
The dining room was set in the dark, with white linen draped round tables and strings of lights hung around the dining area. A young woman, Camryn Wessner, played some light music with her ukelele and keyboard, setting a more intimate mood for the evening. I just wish I brought my boots to weather the fish processing room better!
The event was a memorable, immersive experience for the first ever Scott Joseph Pop Up Restaurant hosted at Gary’s Seafood and Specialties in Orlando.
Scott Joseph was the gracious host this evening and, after spending many, many years as one of Central Florida’s restaurant critics, learned first-hand the horrors and triumphs of running a restaurant. He even had to start washing dishes at one point after a dishwasher who was scheduled to show up, didn’t show. “I’ve always said that I would never open a restaurant,” said Scott Joseph, at the end of his debut Pop Up restaurant experience, with a smile, “And after tonight, I really, really, really never want to open a restaurant.”
Scott Joseph, owner of ScottJosephOrlando.com and restaurant critic for the Orlando area for over 20 years, worked with two highly acclaimed James Beard award-nominated chefs for Orlando’s first-ever pop up restaurant event. Chef Hari Pulapaka (2011 James Beard Award Nominee) of Cress Restaurant in Deland and Chef Henry Salgado (2012 James Beard Award Nominee) of Spanish River Grille in New Smyrna Beach, both plied their culinary skills and expertise for the courses for the evening in a very unlikely, yet rather appropriate facility: Gary’s Seafood and Specialities on Amelia Street near downtown Orlando.
Gary’s Seafood provides not just seafood to many Central Florida restaurants but also specialty items as Kobe beef, Kurobuta pork, truffles, infused salts, vinegars, foie gras, game birds, caviar and cheeses. The only thing they can’t sell, it seems, is lion and black bear due to federal regulations. Over 250 types of cheese are stored at Gary’s and over 1000 lbs of mushroom are sold each week from their store. Guests were given a chance to see where the food that many local restaurants use come from, and treated to a tour of the facility and shown the refrigeration rooms where they kept their meats and cheeses before finally being led to the expansive fish processing room where the pop-up restaurant dining area was set up.
The event was staffed by the good people from Chef Jamie McFadden’s Cuisiniers Catered Cuisine company and the wine was provided by Vibrant Rioja, (@riojawine) the award winning wine region of Spain.
Pop up restaurants are, much like the food truck movement, often a kind of a between point for new chefs who have yet to open their own restaurants due to financing, allowing them to open at a certain place for certain nights without having the overhead of monthly rent and staff. The Wall Street Journal recently did a story on the pop-up trend. Though Chefs Hari and Henry both have their own highly regarded brick-and-mortar restaurants, they indulged us with the pop-up experience this evening as many of the local diners in Orlando have yet to trek out to Deland and New Smyrna Beach to experience their cuisine. I would highly recommend that you make that trek as soon as possible.
The make-shift pop-up kitchen at Gary’s Seafood
Chef Hari Pulapaka of Cress and Chef Henry Salgado of Spanish River Grille, plating the Surf and Turf course
The chefs did a wonderful job working with the tiny make-shift kitchen that they set up at Gary’s, making creative, well-executed meals for the 50 attendees at the event.
Chef Henry’s “Hot, Sour, Salty, Sweet” course which featured candided Kurabota Pork Belly, cider glazed Mote Marine sturgeon with black eggs, and “Migas Extremadura”
My favorite from Chef Henry included the “Hot, Sour, Salty, Sweet” course which featured candided Kurabota Pork Belly, cider glazed Mote Marine sturgeon with black eggs, and “Migas Extremadura”. The sturgeon was a unique fish that isn’t featured often in restaurants, and it was interesting to serve the fish, known most for its luxurious caviar, with some of its eggs on top. The pork belly was sweet, crispy, and divine.
My favorite of the evening: Chef Hari’s Florida Gulf Coast Snowy Grouper, panko-herb crusted with cilantro and basil, with Pasture Primes Farm house-made Andouille sauce, with grilled royal trumpets, signature Cress organic grits, and a sauce creole.
Wines from the Rioja region were paired during each of the courses and included the 2010 El Coto Blanco, 2011 El Coto Rosado (the premiere of the rose in the United States), 2008 Bodegas Riojanas “Monte Real” Crianza (my personal favorite of the evening, a wonderful, sweet red wine without overly bitter tones), 2004 Bodegas Riojanas “Vina Albina” Reserve, 2004 Bodegas Riojanas “Monte Real” Reserve, and 2010 Marques de Caceres “Santinela” Semi-Dulce Blanco.
The following are photos from the event:
Gary’s Seafood
Grouper and Mahi Mahi Filet demonstration at Gary’s Seafood
Buffalo Trace Bourbon whiskey with hand-made sour mix and Rioja wine
Gary’s Seafood Wild game and meats room
Black truffles
Cheese room
Local Winter Park Cheese
Gary’s Fish on Display
Chef Henry’s Local Cedar Creek Clam, steamed in Sherry tomato water, green olive-Marcona almond pesto and Chef Hari’s Darling Downs Wagyu Beef hanging tender, jerk spices, apple wood smoked Vo-Lasalle Farms onion cream, kerala green peppercorns on top of a Parmigiano-Reggiano cookie
Collaborative Savoury Course: Chef Hari’s stewed goat with papadam with Chef Henry’s spicy pickled vegetable accompaniment of carrots, cucumbers, collareds, and beet.
Chef Henry’s “Surf and Turf” with Seared sea scallop, kombu seaweed salad, sake braised wagyu beef cheek, caramelized Florida Spring Onion Puree, and roasted potato fingerlings
Chef Hari’s Tenderloin of domestic Ostrich, blackberry habenero reduction, parsnip puree, cardamom foam
Collaborative Cheeses
Chef Hari of Cress, Gary Reed of Gary’s Seafood, Rioja Wine, Chef Henry of Spanish River Grill, Scott Joseph
Overall, the event was very much a success, featuring not only the signature wines from Rioja Spain, but also the great level of culinary skill that exists in Central Florida with Chef Hari Pulapaka and Chef Henry Salgado. The future of Central Florida’s foodie scene looks bright, for sure. Look forward to Scott Joseph’s next event by signing up for his newsletter at http://scottjosephorlando.com
Chef/Owners James and Julie Petrakis of The Ravenous Pig
I had the opportunity to talk to Erin Allport of The Ravenous Pig recently about the upcoming Cask and Larder, revealing new details about the restaurant taking over the Harper’s Tavern spot, like a 15-seat table for serving entire roasted pigs and goats, as well as the announcement of their new Brewmaster.
James and Julie have now teamed up with another husband and wife team, Tracy Lindskoog (currently general manager at The Ravenous Pig) and Dennis Dernard (who hails from James Beard award nominated Blackbird in Chicago), to open Winter Park’s newest restaurant Cask & Larder in the historic building previously called Harper’s Tavern. Tracy will manage the ‘front of the house’ as Managing Partner and Dennis will run the ‘back of the house’ as Chef de Cuisine. The 6,000 square foot, 150 seat southern-inspired restaurant will also house its own brewery.
The name Cask & Larder has two meanings; “Cask” refers to the beer being made in-house and “Larder” the deep rooted name for a Southern pantry. Cask & Larder will continue the mission of The Ravenous Pig, to utilize locally-sourced, seasonal ingredients. A majority of all items served will be made in-house, including the beer. The prohibition era-inspired cocktail menu has been so popular at “The Pig” will continue at the Cask and Larder with a southern-inspired cocktail menu.
All of this is very exciting news for the Winter Park area, experiencing a renaissance of sorts with new shops and markets opening despite the closing of some in the area, such as Circa, Brandywine Deli, and Spice as reported at ScottJosephOrlando.com
Ron Raike, the new Brewmaster of Cask and Larder – Photo Credit: Michael Lothrop
From the press release:
James & Julie Petrakis, chefs & owners of The Ravenous Pig, have named Ron Raike the brewmaster for Cask & Larder, their new Southern-inspired restaurant that opens this summer.
Raike began brewing beer 20 years ago while studying for his Master’s from the University of Central Florida in computer engineering. He realized his passion for brewing beer, and has been brewmaster at Shipyard Brewing Company for more than a decade. He is one of the few Certified Cicerones ™ in the state of Florida, and for more than 10 years has been teaching graduate level students at the University of Central Florida Rosen School of Hospitality Management about the art of brewing English Ales, Belgium Ales and Belgium Sours. Raike recently won “Best of Show” at the 11th annual Best Florida Beer Championships 2012 in Tampa.
He recently toured Belgium to gain more experience in the Belgium style of brewing, which no one is doing in the Southeast, according to Raike. He plans to work with the kitchen using local ingredients to be a truly local Orlando brewpub.
“It’s exciting to be working with James and all the chefs from Cask & Larder,” says Raike. “I’m really looking forward to brewing the best beer possible and bringing truly great beer to Orlando – I’m following my passion to make awesome beer to go with awesome food.
Harper’s Tavern on Fairbanks, Courtesy of Kincaidconstruction.com
James Petrakis said, “We’re very excited to be bringing back some life to this historic location. Our roots are here and we are a part of this community. We live here, our business is here and we’re raising our son here. We’ve always wanted to have a second restaurant that would complement the pig but also give chef’s an opportunity to showcase what they can do. Cask & Larder is just that.”
According to Erin Allport, the Cask and Larder should open sometime at the end of August 2012. The beer equipment will arrive at the location sometime in May, allowing the team to have ample time (usually brewing will take about 6 weeks) to test out and ready their batch for opening, and allowing the locals to try everything out before the snow birds arrive for the winter.
The restaurant will feature dishes such as Appalachicola oysters and country hams, and less on charcuterie that The Pig is already known for. Additionally, Chef Dennis who was known for his Sunday brunch in Chicago, will be bringing a similar Sunday Brunch Concept to the Cask and Larder.
There will be a 15-seat communal table that guests can either book or seat randomly with guests. At the table, the guests can request to roast a whole animal, from a whole pig, lamb, fish, goat etc.
The O’Boys BBQ that once sat in the location also left behind a smoker which is a chef’s meat-smoking dream come true. Also left behind were Tom Harper prohibition era bottles that will remain as part of the new restaurant after all the renovations are completed.
Erin says that the Cask and Larder will be open most days from 3pm-Midnight. According to Erin, the Hannibal Square area in Winter Park has a strict no-alcohol policy after midnight where they will snatch the alcohol out of your hand. Hopefully that will change.
This past Thursday, March 15, Fogo de Chão (pronounced fo-go dèe shoun), the authentic Southern Brazilian steakhouse that’s been named one of Zagat’s top U.S. restaurants, opened in Orlando on International Drive just south of Sand Lake Road. I recently attended a preview dinner at the restaurant.
The name Fogo de Chao is Portuguese for “fire on the ground”, developed during a time when Brazilian cowboys gathered around a fire to roast the evening’s meal. It sits in the same location where restaurants Bogard’s and India Blue once were before they were razed for the construction of Fogo De Chao.
The restaurant’s dining experience is based on the centuries-old gaucho tradition known as churrasco, the art of roasting meats over an open charcoal fire. A prix fixe menu features 15 freshly grilled meats carved tableside from roasting skewers. Also featured are traditional Southern Brazilian side dishes on a sumptuous more than 30 item gourmet salad and sides bar.
The restaurant offers a 200-label wine list, for which it has received Wine Spectator’s Award of Excellence for the past eight years. Guests can also enjoy decadent desserts include the restaurant’s signature Papaya Cream, made with fresh papaya.
During my visit, I noticed that the acoustics of the building made it very difficult for me to carry on a conversation with my dining partner. Maybe it was all the caipirinhas that all the guests had enjoyed during the evening making everyone a little bit more rowdy than usual, but I don’t think that was the case. If you go, be prepared for a busy, exciting evening with a lot of noise. The place is sure to be bumpin’.
Upon entering Fogo De Chao (shaped on the outside oddly enough like a Native American teepee hut or a fire pit ?), there is a large bar/waiting area where you can order from their impressive selection of 200 wines or get that awesome and popular caiprinha, the national cocktail of Brazil.
At the center of the building is a long salad bar area that serves up not only your typical salad items but also proscuitto, smoked salmon, shitake mushrooms, salumi, manchego cheese, sun-dried tomatoes, and more. Those of you who have been to Brazilian steakhouses before, like the nearby Texas De Brazil up the street, will know to be wary of the salad bar area and to tread lightly in its waters. The Gaucho meat parade will soon be marching to your table.
At your table you are given a circular disc, one side red meaning stop, the other green meaning go. Flip the green side up and soon the gauchos arrive with sticks of grilled PICANHA (Top Sirloin – Garlic or Traditional seasoned), FILET MIGNON, BEEF ANCHO (Ribeye), ALCATRA (Top Sirloin), FRALDINHA (Bottom Sirloin – one of my favorite cuts), COSTELA (Beef Ribs), CORDEIRO (Lamb – just wonderful here), FRANGO (Chicken), COSTELA DE PORCO (Pork Ribs), LOMBO (Pork Loin), or LINGUICA (Sausage). They arrive very quickly in rapid succession so just be ready for them as it might take you by surprise when they all arrive at once with all this meat in your face, like a kid in a meat candy store for sure. When you’ve had enough, just turn your disc over to red for them to stop.
Rack of Lamb, full of wonderful flavor
Out of all the meats, I would have to say the bottom sirloin, lamb chops, and rack of lamb were my favorite, all very seasoned flavorfully and grilled to a nice temperature for enjoyment. The pork ribs were a bit dry and may have needed some more seasoning. Obviously there will be comparisons between Texas De Brazil and Fogo De Chao as they are both going to be Brazilian steakhouses on International Drive. Texas De Brazil is wonderful, ambiance and meats, and all, but Fogo De Chao’s meats were more memorable and had more flavor than Texas’. They both have a warm place in this meat eater’s heart for sure.
Fogo De Chao serves mashed potatoes and sweet bananas with their meats to cleanse the palate between cuts. They also have this nice fried polenta dish that reminded me of this yummy fried tofu that my mom would make at home, we ordered a few more rounds of the fried polenta for our table because we loved it so much. They also used this thin metallic plate especially made from Brazil that I at first thought was fancy plastic ware until my friend Pearleen of Megayummo told me no, it’s actually nice silverware from Brazil. Thank you Megayummo!
For dessert, my favorite would have to be the authentic Brazilian dish: papaya cream, made with fresh papaya and topped with a chassis/currant liqueur. Soft, delicate, delightful. The other desserts were great too but this one dessert stood out among the creme brulee, flan, and chocolate molten cake.
Caipirinha is Brazil’s national cocktail, made with cachaça (sugar cane rum), sugar, and lime, with some mint thrown in for measure and crushed.
Wine Room at Fogo De Chao
Center Salad Bar
Pork ribs, a bit dry and in need of a bit more seasoning
Lamb chops at Fogo
Fried Polenta cakes
Fogo’s Signature Papaya Cream
Operation hours and prices are as follows:
Lunch
$26.50 (Salad Bar Only – $19.50)
Monday – Thursday: 12:00 p.m. to 2:30 p.m.
Friday: 12:00 p.m. to 3:00 p.m.
$35.50 (Salad Bar Only – $19.50)
Sunday: 12:00 p.m. to 3:00 p.m.
Dinner
$42.50 (Salad Bar Only – $19.50)
Monday – Thursday: 5:00 p.m. to 10:00 p.m.
Friday and Saturday: 5:00 p.m. to 11:00 p.m.
Sunday: 5:30 p.m. to 9:30 p.m.
Children five years of age and under enjoy complimentary dining. Children six to 10 years of age dine at half the prices listed above. Beverages, desserts, taxes and gratuity are additional.
Fogo do Chão Orlando is located at 8282 International Drive, a quarter mile south of Sand Lake Road and about a mile north of the Orange County Convention Center.
The Downtown Food and Wine Festival at Lake Eola in Orlando is going on this Saturday March 31 – Sunday April 1 2012 with featured celebrity chefs from Bravo’s Top Chef and Food network as well as performances by American Idol Winner David Cook.
Admission is $10 per person, per day with advance online purchase at www.DowntownFoodAndWineFest.com. Tickets are also available at Centennial Bank and Mercedes-Benz locations throughout Central Florida. Admission at the door is $15 per person, per day. Admission for children under age 12 is free. Food tickets are available at the event for $2 each; food and wine tastings range from 1-4 tickets.
We are doing a giveaway in conjunction with the Downtown Food and Wine Festival for a PAIR of free tickets to the event on the date of your choice (Saturday or Sunday)
Complete the following requirements to enter:
1. Sign up for the upcoming TastyChomps.com e-newsletter here! Don’t worry we won’t spam you, only send you periodically the latest and greatest foodie news, updates, events, and more! (if you already signed up, skip on to number 2)
2. Answer all of the following questions correctly about the Downtown Food and Wine Festival in the comments below (make sure to include your e-mail when submitting). All answers can be found at www.DowntownFoodAndWineFest.com
a. What foundation is the Downtown Food and Wine Festival benefitting?
b. True or False: American Idol David Cook will be performing on Saturday
c. What is the name of the Sous Chef from Dexter’s who will be performing on the Chef’s Stage on Saturday?
d. One of the restaurants at the event, Graze, is located in what city?
e. What is your favorite restaurant that will be at the event?
Deadline for entry: Thursday March 22, 2012 at 11:00pm.
The Winner will be chosen randomly from the correct answers and announced here on this page Friday morning by 12:01 am and the Downtown Food and Wine Festival folks will send you the tickets! Good luck!! The comments will be published after the end of the deadline.
The winner is Danielle K! Check your e-mail Danielle!
Chef Henry Salgado of The Spanish River Grill in New Smyrna Beach, FL
Pop up restaurants are coming to Orlando, the City Beautiful. Taking the concept of mobile cuisine made popular by the food truck movement to a new direction, pop up restaurants are a type of restaurant that appear almost by surprise in an undisclosed location until alerted last minute through twitter, e-mail, or social media. Kind of like a foodie flash mob.
Announced earlier today via newsletter (make sure to sign up for here for the latest updates!), Scott Joseph’s first-ever Pop Up restaurant taking place on this Saturday, March 24 will be featuring Guest Chefs: Hari Pulapaka of Cress (pictured left) in Deland and Henry Salgado of Spanish River Grill in New Smyrna Beach.
“Both are James Beard Foundation Award nominees — Salgado was on this year’s list of semi-finalists — and both own restaurants that have been critically acclaimed.” Scott says.
Seven more seats for the dinner have been released just this afternoon. Tickets are $125 per person, inclusive of tax and gratuity. UPDATE: TICKETS ARE SOLD OUT. Location is going to be at a location near Amway Arena (to be disclosed).
The location will remain a mystery and will be revealed only to the registered participants on Friday. The only clue from Scott is that it is within a one mile radius of downtown Orlando. Very exciting!
The dinner will begin with a reception at 6:30 p.m. To snag one of the tickets, click this link to the registration page.
The team at 5 Gastronomy
Mark Baratelli of TheDailyCity.com hosts ClandesDine Dinner May 1, 2012
The ClandesDine dinner will feature Chefs Bryce Balluff of Fork in the Road (trained at NYC’s Per Se) and Bruno Fonseca of 5 Gastronomy will take place this May 1, 2012 from 7p.m. to 9 p.m..
Both chefs are talented and amazing. I still dream about Chef Bryce’s kurabata pulled pork spring rolls! I am sure the menu items will be superb. The location will be announced on that day with tickets at $50. For more information, e-mail mark@thedailycity.com.
