Kabooki Sushi (a play on “kabuki,” the ancient Japanese theatre art-form), is probably one of the most exciting – and one of my favorite sushi places – in Orlando right now. Located at the corner of Maguire Blvd and Colonial Drive near the Fashion Square Mall inside a rather drab strip mall – its exterior looks deceive the many splendors which lay within.
Even the interior decor is unexpected: white seats and banquettes, a full open view of the kitchen area where you can watch the chefs and staff at work, playfully at work, making their dishes for the night.
Owner-Chef Henry Moso is no stranger to the restaurant world – his family has long been in the Japanese restaurant business, and he has also worked in the kitchens of many of Central Florida’s finest restaurants including Prato and Luma on Park.
The ingredients and flavors are all top rate here at Kabooki Sushi and the dishes are prepared with expert care.
One of the more expensive rolls here is the Louis Vuitton roll ($17.00) – a decadent “surf and turf” roll consisting of king crab meat, tempura flakes, asparagus, and orange chili sauce topped with blow torched wagyu beef, Italian black truffle salt, creme fraiche, 24k gold flake drizzled with Faux nagi sauce.
White soy sauce – the first time I’ve ever seen it
Edamame with sauteed garlic and sea salt
Kurabuta Pork Belly and Tamaki Seasoned sushi rice – Braised ‘snake river farms’ pork belly, micro basil, tempura shallot
MOSO 5.0 Sashimi – 5 pieces sashimi of today’s catch with 5 special sauces toppings, and micro greens
“Smoking Double T” ($12) – spicy tuna tartare, avocado and cilantro – escolar, jalapeños, spicy mayo and sriracha sauce.
Lobster Dainamaito “Dynamite” – Shisen tobanjian aioli, smelt roe, chive, micro cilantro. Served on crispy shrimp cracker with celery and yuzu tartare dipping sauce – a creamy, crunchy buffalo style lobster dish
C-4 Flourless chocolate cake with Madagascar bourbon vanilla ice cream, black lava salt.
Ice Cream Omakase – (3 scoops). All made in house – Caramel ice cream topped with toasted almonds, green tea with flue de sel salt, red miso with toasted peanut
Chef Cory York of deep blu seafood grille of Wyndham Grand Orlando Resort
deep blu seafood grille, one of the newest area upscale hotel restaurants, located in the Walt Disney World resort area (but technically not a part of Disney World) at the Wyndham Grand Orlando Resort, Bonnet Creek.
Here, all of the fresh Atlantic seafood comes direct from Clean Fish, an organization that works with the finest sustainable fisheries in the area.
deep blu seafood grille’s Chef Cory York is a seafood veteran, having worked at Roy Yamaguchi’s restaurant in the Hilton at Waikoloa Village and opening Oceanaire Seafood Room in Charlotte, North Carolina as Executive Chef, where he developed and pursued his passion for working with seafood. After relocating to Greenville, South Carolina, he joined Nantucket Seafood Grill as Executive Chef and operating partner. Here he was able to develop a signature cooking style, using Charleston flair with a French twist.
In Orlando, Chef York joined the Grand Bohemian Hotel as Chef de Cuisine, preparing menus for rock stars to NBA all stars. He has now joined the Wyndham Grand team as Specialty Restaurant Chef for Deep Blu, where he is infusing his Pan Asian style with an American modern twist.
I visited recently with some friends to peruse the Visit Orlando Magical Dining Month special going on all September at local high end Orlando restaurants, including deep blu.
The restaurant, located at the Wyndham Grand Orlando Resort (not to be confused with the Wyndham Vacation resort up the road), is very posh with lush white seats and a very open kitchen where guests can see all the workings of the chefs and cooks. This set up reminded me a lot of the Hell’s Kitchen reality show set up with Gordon Ramsay, but thankfully there was no screaming or shouting going on from the line on our visit – though there was quite a few times when the entire kitchen seemed to be aglow in cooking fires and accompanying smoke. Really quite the unexpected show. You also have the opportunity to sit at the bar for a chef’s table experience and a very close up view of the kitchen.
Overall, service was great and the meal was very enjoyable, especially Chef Cory’s Crab Cake with sundried tomato aioli – just chunks of pristine lump crab meat expertly crafted, as well as the Ahi Tuna Poke Three Ways and the Braised beef short ribs. The calamari fries needed some seasoning, however, as did the ahi tuna au poivre entree, though the fish was still very fresh. The Key Lime pie gelee and the vanilla creme brulee were just the right desserts to end the meal, sweet and delicious.
Mango delicious
Cruzan Mango rum, mango and passion fruit
puree, orange juice, sparkling wine
Tuna Poke Three Ways, hawaiian soy, thai curry, korean chili, lotus chips
California Grill opened on the 15th floor of Disney’s Contemporary Resort in 1995, starting a dining evolution for Walt Disney World Resort, with seasonal dishes, fresh sushi and flatbread pizzas as their staples.
After a major makeover, California Grill opens its doors on September 9 with the same sweeping sunsets and night time views of Magic Kingdom fireworks from atop Disney’s Contemporary Resort but with a new design inspired by 1950s modern California, and a new menu showcasing seasonal ingredients and a lighter touch.
The chandeliers at California Grill are reminiscent of diagrams of molecules and harkens back to memories of nuclear research in the American southwest during this era of American history.
Known for its stellar wine list and staffed with over 60 sommeliers, California Grill now with over 250 wine selections, 80 by the glass, an expanded sake list, eight kinds of craft beers and ciders and signature cocktails created by staff mixologists.
New wood fired ovens are utilized to move beyond flat breads and allow more creativity.
Chef de Cuisine Brian Piasecki and his team have worked on new menu updates for longtime favorites, such as Pork Two Ways, now grilled tenderloin and lacquered pork belly with goat cheese polenta and mushrooms.
Three Meat Signature Meatballs . . . Picholene Olives, Herbed Orzo, Chimichurri, Lavender Mint
From the wood-burning oven, a “Surf & Turf” includes New Smyrna, Fla., clams, saffron-infused fennel, chorizo butter and bone marrow. Baked local prawns are served with charred lemon, arugula, and tomato and cippolini onion relish.
Popular sushi expands with a 12-course omakase (chef’s choice tasting menu) that includes a tasting of the restaurant’s freshest ingredients (not just fish and seafood). Omakase means “to entrust,” and there’s no menu. “You just let the chef prepare fresh sushi dishes for you, perfect for sushi fans who want to try new tastes,” says Piasecki. The menu might include ama ebi (sweet shrimp) tempura, lobster sashimi, crunchy Japanese bone marrow with sesame beef tartare and red onion marmalade, and spicy-crusted oysters.
Chef de Cuisine Brian Piasecki
Pastry Chef Jeff Barnes has a whole new menu of sweet endings, such as a light, refreshing Meyer Lemon cheesecake, chocolate pudding cake with banana fritters, and his favorite, the Sundae Sampler, a trio with a Coke float, strawberry sundae and caramel popcorn sundae.
The lacquered pork belly is my favorite item that I tried on a recent visit for a media night at California Grill, cooked 4 times to perfection – house cured, braised, smoked, and grilled in a sweet and salty sauce, crunchy yet tender at the same time.
50+ million people in America struggle with hunger and 1 in 5 Central Floridians currently need food assistance, an increase of 152% from 2006. 47% of those who are hungry are children. Imagine having to take an exam or going to school and doing well while living on an empty stomach – you are physically and mentally not going to be able to last real long.
Second Harvest Food Bank of Central Florida is a private, nonprofit organization that collects and distributes donated food to more than 500 nonprofit partner agencies in six Central Florida counties: Brevard, Lake, Orange, Osceola, Seminole and Volusia.
They recently moved to an expanded, new $15 million 100,000-square-foot distribution center and headquarters – the Morgan & Morgan, P.A., Hunger Relief Center — at the corner of Old Winter Garden Road and Mercy Drive in Orlando.
Disney Imagineers helped design and paint the new facility’s murals
The new volunteer break room
The new facility is able to hold up to 300 volunteers a day (up from 60 in their past facility), and provides a 440-percent increase in refrigerated storage space and a 330 percent increase in freezer capacity, as well as more rooms for volunteers, a banquet room, and a community kitchen sponsored by Darden Foundation.
Inside the Darden Community Kitchen, Executive Chef Dawn Viola oversees a 16-week culinary-school course to teach unemployed and under-employed Central Floridians new skills and career paths in the culinary world. The Community Kitchen is also where special events and catering is handle at very great rates and all the money goes right back to the Second Harvest Food Bank operations. Check out their full menu and available services here: http://www.foodbankcentralflorida.org/site/PageServer?pagename=kitchen_catering_events
Inside the Darden Community Kitchen
The Second Harvest Banquet Room, available for bookings for special events at a very good price
Every month Second Harvest Food Bank invites local top chefs into the Darden Foundation Community Kitchen to prepare a spectacular multi-course prix-fixe menu for 100 guests. Revenue generated through the Guest Chef Night events is invested directly back into Second Harvest’s hunger relief programs.
As part of their core curriculum, Second Harvest culinary training students work alongside the guest chefs to create and present each mouthwatering course. Live video feed from the kitchen to the dining room lets guest see all of the action. More info on the next event here: http://www.foodbankcentralflorida.org/site/PageServer?pagename=kitchen_guestchef
Every September, Second Harvest Food Bank and Food Banks across the nation participate in Hunger Action Month. During this time we ask our communities to lend their voice and spread the word about hunger. Find out more at: http://blog.feedhopenow.org/hunger-action-month/
The inspiration for Miami Beach’s Khong River House (a part of the acclaimed 50 Eggs Restaurant Group) comes from the rural villages and city markets of Thailand. The restaurant is named after the Me Kong River that flows through South East Asia.
I recently visited the happening spot with my family on a recent trip to Lincoln Road mall and found my way to this beautiful gem.
Many of the flavors tasted quite authentic, homey, but maybe a little too homey as the dishes could have used a little bit of complexity in flavor profile to bring it up a notch.
Korat Beef Jerky with yellow sticky rice with spicy fish sauce dipping sauce – one of the favorites of the evening, the beef was deliciously marinated and dried and went well with the yellow rice and fish sauce.
Northern Style Pad Thai – pretty standard, but tasty, pad thai – though I wish it had some more meat or something to give a contrasting flavor and texture to the noodles.
Crab fried rice with chili and garlic – very good fried rice, though the crab was a bit too subtle
Vietnamese-style crispy prawns. sauteed with fresh thai chili, garlic, shallots, spring onion and spiced. – these shrimp were a bit stale rather than crispy but the flavor was good. Just wished it was more fresh
Burmese egg noodles – this dish was way too salty
Slow-cooked whole pork leg. traditional northern hill tribe-style whole pork leg braised in a blend of 16 spices and oyster sauce served with spicy chili vinegar and fresh steamed buns – This was a huge piece of pork leg, the flavor was very reminiscent of Vietnamese thit kho, the stewed beef with hard boiled egg, that we make at home all the time haha…
All-natural rotisserie chicken, marinated for two days in coconut milk and stuffed with lemongrass, turmeric, garlic and coriander seed. served with thai sticky, a spicy-sweet dipping sauce, and papaya salad
Overall, a few hits and misses, but Khong River House is definitely worth a try in Miami Beach.
Orlando’s top restaurants are offering $33 three-course dinners throughout the entire month of September during Visit Orlando’s Magical Dining Month (OrlandoMagicalDining.com).
I recently had the opportunity to preview one of Magical Dining Prefixe menus at one the restaurants participating this year, Luma On Park.
Recently, Luma on Park and Prato – both on Winter Park’s Park Avenue – were the sighting of a few celebrities in the culinary world. James Beard Award nominated Executive Chef Brandon McGlamery, along with Luma’s Chef de Cuisine Derek Perez, Prato’s Chef di Cucina Matthew Cargo, and team were invited to cook specially for a private dinner with guests including Daniel Boulud and Paul Bocuse – who were both in town for a charity event. Instagram photos ensued…
Chef Brandon McGlamery and Chef Matthew Cargo of Luma on Park w Chef Paul Bocuse and Daniel Boulud – Courtesy @PratoWP on InstagramThe team at Prato with Chef Bocuse – Courtesy @MatthewCargo on Instagram
Some people might think that the new trend these days is to have all the up and coming chefs decked out in tattoos all over their arms…but many people probably don’t realize that Chef Paul Bocuse – arguably the first “celebrity chef,” whose namesake Bocuse D’or competition is the “Olympics” of the culinary world – was also one of the first chefs to sport a tattoo on his arm.
The tattoo is of a Gallic Cock, the official emblem of the Traditions et Qualité Association – Les Grandes Tables du Monde – where Chef Bocuse is a member- represents French cooking and traditions. Chef Bocuse had it done in the 1960s, over 40 years ago.
Chef Paul Bocuse proudly displays his tattoo along side Chef Matthew Cargo and the team at Prato and Luma – Courtesy @DerekPerez1 on Instagram
Now, on to the menu at Luma – they actually offer their own prix fixe menu here weekly on Sunday, Monday, and Tuesday evenings for $35, but the Magical Dining Menu will be available every night all September for $33.
$1 from each meal will go to the Ronald McDonald House charity.
As expected, the meal was quite exemplary, starting with Anson Mills Crispy Grit Cake (fried polenta-style in sticks) with fresh royal red pickled shrimp, little bits of tasso ham, and a tasty green tomato chutney salad.
Anson Mills Crispy Grit Cake, royal red pickled shrimp, tasso ham, green tomato chutney salad.
My entree was the Pompano Beach Swordfish (the fish changes depending on availability and seasonality) topped on forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers. The swordfish was cooked to perfection – I’ve had experiences where it had been slightly dry in the past at other restaurants and this was the first time I could remember and savor the delicious taste and texture of the swordfish. Chef Derek Perez and team really know what they’re doing in the kitchen with seafood.
Pompano Beach Swordfish, forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers.
For dessert, I had Pastry Chef Brian Cernell’s Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt – very good and rich…just a great and sweet way to end the meal and all three courses for just $33.
Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt
On my way out, I had a celebrity sighting of my own at Luma, catching up with former Florida Governor and US Senator Bob Graham on his way out from an “absolutely delicious meal at Luma” – he happily obliged a photo request, taken by a staffer from his daughter Gwen Graham‘s upcoming congressional campaign.
With Former Florida Governor and US Senator Bob Graham
Returning in its eighth year, Visit Orlando’s Magical Dining Month features more than 60 restaurants and several packages pairing dinner for two with a one-night hotel stay. Diners can find a full list of restaurants and hotel packages on the mobile-friendly website OrlandoMagicalDining.com.
With James Beard-nominated chefs and celebrity chef restaurants, Visit Orlando’s Magical Dining Month serves up the best of Orlando’s emerging culinary scene, including:
Celebrity Chef Restaurants:
Emeril’s Orlando, Emeril’s Tchoup Chop, La Luce by Donna Scala, Roy’s Hawaiian Fusion, Todd English’s bluezoo
Nationally-Recognized Chefs:
James Beard-nominated chefs: Brandon McGlamery of Luma on Park and Kevin Fonzo of K Restaurant
Award-winning pastry chefs: Laurent Branlard of Todd English’s bluezoo and Il Mulino New York Trattoria (Walt Disney World Swan and Dolphin) and David Ramirez of A Land Remembered and Cala Bella (Rosen Shingle Creek)
New to Magical Dining Month:
Bohemian Bar and Grill, Kobe Japanese Steakhouse, Mitchell’s Fish Market, Ruth’s Chris Steak House (3 locations), Siro Urban Italian Kitchen, Hamilton’s at The Alfond Inn, The Capital Grille at Mall at Millenia, The Melting Pot Longwood, Maxine’s on Shine, Jack’s Place
Visit Orlando is also giving visitors a way to extend the savings and the fun with new Magical Nights packages, including:
Bohemian Hotel Celebration – Standard Guest Room and dinner for two at the Bohemian Bar & Grill, starting at $219 per night
Caribe Royale – Standard Double Queen Suite, complimentary valet and dinner for two at The Venetian Room, starting at $155 per night
Hilton Orlando – Standard Guest Room and dinner for two at Spencer’s for Steaks and Chops, starting at $174 per night
Rosen Shingle Creek – Deluxe Room and dinner for two at A Land Remembered or Cala Bella, starting at $165 per night
More information about Visit Orlando’s Magical Dining Month, including a complete list of participating restaurants, menus and hotel packages, is available at OrlandoMagicalDining.com.
The month-long event will benefit Ronald McDonald House Charities of Central Florida, with $1 from every meal donated to the organization. In 2012, more than $67,000 was raised for the partner charity organization. Ronald McDonald House Charities of Central Florida supports programs that directly improve the health and well-being of children and families. For more information visit rmhccf.org/.
For more information about vacation experiences in Orlando, to order a complimentary vacation planning kit that includes a comprehensive Official Visitors Guide and Orlando Magicard® or to purchase discount attraction tickets, visitors can log onto Orlando’s official website at VisitOrlando.com or call an Official Travel Counselor at 1-800-551-0181 (United States and Canada) or 407-363-5872. For real time updates, follow us at Twitter.com/VisitOrlando and Facebook.com/VisitOrlando.
One of my favorite pizza places in Orlando is located, slightly hidden, off of Maguire Rd by the Orlando Executive Airport (across from the Fashion Square mall on the south side of Colonial Dr). Pizzeria Del Dio’s pizza has a perfect, crispy crust and quality cheeses and toppings. I went and visited with my friend, Mike from Watch Me Eat and Chirag!
We ordered half pepperoni and onion / half mushroom and spinach as well as some meatballs to enjoy. Still very good pizza.
Share Our Strength’s Taste of the Nation® Orlando returned to Orlando World Center Marriott on Aug. 10, 2013 showcasing the talent and creativity of Central Florida’s leading chefs and restaurants in a culinary fundraising event to end childhood hunger.
All proceeds from sales and the silent auction support Share Our Strength’s efforts to eradicate childhood hunger in Central Florida by funding two local charities, Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
This past Thursday, I had the honor of battling Kendra Lott of Edible Orlando Magazine for Whole Foods’ Fill the Grill Competition.
We were given $20 and 20 minutes to speed shop the store for ingredients; then had an additional 20 minutes to prep and cook a delicious, affordable and creative summer meal using only a grill to be judged on taste, presentation, and creativity.
This experience gave me a newfound appreciation for the great skill (especially under pressure) that our chefs and cooks face each and every day in the restaurant kitchens throughout Central Florida – when you are on a tight budget and tight schedule, it’s no easy feat at all!
I prepared a spice rubbed skirt steak with lemon butter scallop, corn, and herb tossed purple potatoes. My potatoes were sadly undercooked – I should’ve chosen another starch, one that cooks easier under 20 minutes hah.
My congratulations to Kendra – who will be going on to the finals in two weeks to face off next week’s winner!
Thank you to Vicky and the wonderful staff at Whole Foods Market at Phillips Crossing and our judges (including Chef Bruno – last year’s winner – of 5 Gastronomy Food Truck).
Also thank you to my lovely neighbors, the Goldmans, for coming out to support me at the competition and local artist Thomas Thorspecken of AnalogArtistDigitalWorld.com for doing a beautiful sketch of us in action at Fill the Grill!
The battle continues next Thursday and the final is on Thursday August 22 at 6:30pm
Chef Keating of Flying Fish Cafe
After the competition, I sought consolation in Whole Foods’ food bar and got a small box of thai curry tofu, Lebanese rice, biryani, curry masala and macaroni…
Disney Boardwalk’s Flying Fish Cafe is a “Coney Island” styled restaurant specializing in seafood and steaks – and locally sourced ingredients – and may be one of Central Florida’s best kept secrets.
Flying Fish Cafe Chef de Cuisine Tim Keating is a 4-time consecutive James Beard Foundation finalist (Best Chef – Southwest 2001-2004) and a big proponent of locally sourced Florida ingredients.
The menu here changes frequently to showcase the seasonality of these ingredients but some dishes, like the Idaho Potato-wrapped Red Snapper over a Leek Fondue and the Angus steak, are mainstays.
From Sunday-Thursday, the Chef’s Tasting Wine Dinner, hosted at the Chef’s counter directly in front of the kitchen at Flying Fish Cafe, features a savory 5 course prix fixe menu paired with expertly chosen wines. The Chef’s Tasting Menu changes daily featuring dishes such as miso-cured yellowfin tuna with shirred quail egg or ginger-laced Maine lobster ravioli. Reservations must be made at least one day in advance – 407-939-2398.
Chef Keating explains that his kitchen philosophy is “close to the product – Farmers, Ranchers, Fish Mongers, Wine makers, Cheese makers . . . seasonality is a huge part of my world of capturing products at their utmost perfection of freshness & ripeness.”
On Friday, May 31st, 2013, I was honored to be invited to attend an evening of The Flying Fish Café’s ever-changing Winery Series Events featuring Copain Wines from Healdsburg, California with Mr. Tony McClung, General Manager. Copain Wines is best known for its cool-climate Pinot Noir and Syrah.
This dinner was truly one of the most memorable, most delicious dinners I have had in my life – in my life – and I’ve experienced quite a few “great” dinners.
From start to finish, the great service, the warmth of the chef and team, the wonderful dishes and paired wines…truly all a culinary masterpiece.
The meal began with a plate of amuse bouches – salume, prosciutto, Marcona almonds, and crispy rillette-stuffed olives – each item a wonderful, savory salty delight. The 1st Course was a smooth, creamy Roasted Triple Sweet Zellwood Corn Bisque served with little chunks of corn and bacon beignets, Florida rock shrimp, and a nice piece of Serrano ham cracklin. Fennel Pollen and Herb-roasted Maine Lobster with a Saffron Arancini Torta, “Teriyaki” Yellowfin Tuna with Confit Moulard Duck Legs, Asian Mushrooms and Golden Beets, Super Slow-Cooked Kurobuta Pork Belly & Sliced Tenderloin with Berkshire Bolognese-laced Gnoccchi – all just so divine.
The most sincerest compliments to Chef Tim Keating and the team at Flying Fish Cafe for producing such wonderful, delicious food.
Mr. McClung with Chef Tim Keating of Flying Fish Cafe at Disney’s Boardwalk.
Degustation Menu
Amuse Bouches:
Tastino of Artisan Salume, Prosciutto,Marcona Almonds & Crispy Rillette-stuffed Olives
Cronut craze continues to spread – the coveted creations of James Beard Award nominated pastry chef Dominique Ansel were recently seen on the Late Night Show with Jimmy Fallon.
The wildly popular hybrid between a donut and croissant have been spotted (shout out to our reader Tida Ann M. for the tip!) at Briarpatch restaurant in Winter Park, FL, known there as a “flaky doughnut.”
Briarpatch, located off of Park Avenue and known for the brunch and delicious home made ice creams, started making these “flaky doughnuts” just a few weeks ago and according to sources, “they keep getting better and better.” They are currently priced at $3.75 each and are served with a maple glaze.
They currently make 10 of the cronut-like pastries during the weekdays and more on the weekends, often selling out.
No long lines around the block for these babies like the ones found in NYC…yet.
Briarpatch Restaurant and Ice Cream Parlour
252 Park Avenue North
Winter Park, FL 32789
407) 628-8651
This is the “second” spotting of the cronut in the wild here in Orlando, with the first being Chefs James and Julie Petrakis’ croissant-donut at Cask and Larder, available during brunch, and served with a bourbon peach jam & almond glaze.
ORLANDO FOODIES WILL BATTLE IN WHOLE FOODS MARKET COOK-OFF
Cheftestants to Face-Off in Annual “Fill the Grill Challenge”
Four Orlando journalists are turning up the heat at this year’s Whole Foods Market “Fill the Grill Challenge.” These foodies will go head-to-head in a battle for the title of 2013 Fill the Grill Champion and a year’s worth of bragging rights. Foodies, grilling aficionados and cooking competition lovers are invited to Whole Foods Market in Phillip’s Crossing to watch the cheftestants duke it out.
The cheftestants – Nicole Aidelbaum (WHERE Orlando); Ricky Ly (Tasty Chomps); Kendra Lott (Edible Orlando); and Christine Pittman (Cook the Story) – will be given $20 and 20 minutes to speed shop the store for ingredients; then they will have an additional 20 minutes to prepare a delicious, affordable and creative summer meal using only a grill.
Round one takes place on Thursday, August 8 followed by round two on Thursday, August 15; the finals are set to take place on Thursday, August 22. All challenges will begin at 6:30 p.m. and are free and open to the public. A panel of esteemed judges from Whole Foods Market will determine which chef goes to the next round.
Participating Chefs & Dates:
Thursday, August 8: Nicole Aidelbaum of WHERE Orlando vs. Ricky Ly of Tasty Chomps
Thursday, August 15: Kendra Lott of Edible Orlando vs. Christine Pittman of Cook the Story
Thursday, August 22: The two winning finalists will battle in the Champion cook-off round.
Whole Foods Market – Phillip’s Crossing is located at 8003 Turkey Lake Road. Telephone: (407) 355-7100.
Dragonfly Modern Izayaka is a very swanky, posh Japanese restaurant on Sand Lake Road (also known as Orlando’s Restaurant Row), and is the second location for the Gainesville-based restaurant group.
Helmed by Chef Ray Hideaki Leung, a graduate of the Culinary Institute of America, the menu features some unique and sophisticated dishes like Risotto with Loch Duart Salmon mixed with shemiji
mushrooms & cilantro and Robata fired grill that uses the finest grade binch?-tan charcoals that are heated up to an incredible 1,000º degrees. By grilling fresh produce and proteins this quickly, they hope to capture the essence of the food, which “enables you to experience pure & natural flavors”.
Chef Leung answers “What is Umami?”
I am also a fan of their ramen noodles (though I wish it came with more noodles) – made with Kurabuta Pork Belly, Braised Short Ribs, Soft Poached Egg, bok choy, scallions, bean sprouts, togarashi & nori.
Their happy menu is a bit of a well kept secret with dishes like chicken and veggie skewers, steamed pork / short rib buns with pickled veggies and Japanese slider burgers for a really good price.
Chicken Yakitori skewers
Japanese Sliders – Angus beef burger sliders with shiso, heirloom tomatoes, and honey wasabi mayo
In a rare case of an international “fast food” franchise branching out to the US (rather than vice versa), 100 Montaditos, based out of Spain, has arrived to bring their Spanish style tapas sandwiches (known as montaditos) to Central Florida.
Located in Waterford Lakes, the “100 Montaditos” name refers to the 100 varieties of montaditos offered here. Montaditos are the Spanish tapas style finger mini sandwiches on your choice of bread (chapata (ciabatta), whole wheat, house special, or chocolate bread) with toppings such as chorizo sausage, serrano ham, manchego cheese, bbq pork, and more.
Appetizer choices include patatas bravas (potatoes in a spicy red sauce), olives, and crispy, crunchy french fries with four dipping sauces (ketchup, salsa brava and ali oli) and five varieties of salads.
The beer of choice is the imported Spanish Mahou beer (which reminds me a little of light Stella Artois), and other drinks include sangria as well as red and white wines.
On Wednesdays, everything on the menu is $1 from sandwiches to apps and drinks. It’s a great value for the budget minded college crowd nearby at UCF, as well as the local high school students – and maybe that’s why there is such a huge line out the door there Wednesdays. Everyone loves a good deal – if you don’t mind the lines.
The sandwiches overall are quite nice, especially for a quick little bite before heading over to a movie at the nearby Waterford Regal. The ingredients are nice, but I think the bread could be better. It is a good value for the price though and worth a try if you are in the area.
I am very honored to be co-hosting the latest Supper Club by Scott Joseph of ScottJosephOrlando.com
The Supper Club will be held on Thursday August 15th – 7pm – at Chuan Lu Garden (see my review on Chuan Lu Garden here), one of my favorite restaurants in town and the only featuring Authentic Sichuan style Chinese cuisine. Just when you thought Florida’s summer couldn’t get any hotter 🙂
Cost for the dinner (featuring 9 courses) is $45 per person plus tax ($2.92). Gratuity is included. The price includes soft drinks; alcoholic beverages may be purchased on a separate check.
My favorite foodie event of the year is coming soon! Check out the below for a chance to win 2 tickets to this event on August 10!
Share Our Strength’s Taste of the Nation® Orlando returns Aug. 10 showcasing the talent and creativity of Central Florida’s leading chefs and restaurants in a culinary fundraising event to end childhood hunger.
Orlando World Center Marriott will host the 24th annual Taste of the Nation, an evening of exquisite appetizers, entrees and desserts from more than 30 of Central Florida’s finest chefs and restaurants complemented by silent and live auctions and live entertainment. Some of this year’s participating chefs and restaurants include:
• Cress Restaurant, Chef Hari Pulapaka
• K Restaurant & Wine Bar, Chef Kevin Fonzo
• Journey’s Catering, Chef Bram Fowler
• Orlando World Center Marriott, Chef Greg Picard
• Christner’s Del Frisco’s Prime Steak & Lobster
Tickets to the event are $150 per person, and all proceeds from sales support Share Our Strength’s efforts to eradicate childhood hunger in Central Florida by funding two local charities, Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
“I am extremely grateful for the continued support of Taste of the Nation,” said Brent A. Trotter, president and CEO of Coalition for the Homeless of Central Florida. “The monies raised help us supply food, shelter and services to nearly 200 children and their families each night and serve over 300,000 nutritious meals every year. Buying a ticket to the event makes quite an impact, as just $50 provides a week of nutritious meals to 32 homeless children.”
Last year’s Taste of the Nation event drew more than 2,200 attendees and raised $249,000 for Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
“Not only is Share Our Strength’s Taste of the Nation Orlando the premier event of its kind in Central Florida, but it’s helping to transform the lives of our most vulnerable kids as well,” said Dave Krepcho, president and CEO of Second Harvest Food Bank. “The funds help to ensure that more kids in need than ever before have healthy, nutritious food available to them.”
Lucille O’Neal, mother of NBA superstar Shaquille O’Neal, will serve as honorary chair of this year’s Taste of the Nation Orlando. The longtime philanthropist, celebrated author and motivational speaker has a long history of addressing and supporting childhood nutrition and hunger relief efforts.
“As a mother of four adult children and 14 grandchildren, I have seen firsthand over the years the difference proper nutrition makes in the lives of our children,” O’Neal said. “Eating the right foods on a daily basis and receiving proper nourishment really helps to provide a foundation on which children can thrive physically and mentally. It is our obligation to ensure that we provide necessary essentials that ultimately will help their minds and bodies grow and reach their full potential.”
This year’s silent auction, presented by Neiman Marcus, invites guests to bid on luxury apparel and accessories, stays at upscale hotels, gift cards to the area’s top restaurants, rounds of golf on award-winning golf courses, and tickets to coveted sporting events. Featured auction items include:
• Neiman Marcus Selection of Jewelry, Timepieces and Handbags ($10,000 value)
• JW Marriott Orlando Grande Lakes – Dinner for 6 with Wine Pairings ($2,000 value)
• Hilton Grand Vacations Orlando – 4-Night Stay in a 2-Bedroom Suite ($1,676 value)
• Seasons 52 Chef’s Table Experience for up to 6 Guest ($1,000 value)
• Howl at the Moon Orlando Happy Hour Party for 100 – WOW ($1,000 value)
• Golf for 4 on Lake Nona Golf & Country Club’s Championship Golf Course ($900 value)
2013 TASTE OF THE NATION ORLANDO
WHEN: Saturday, August 10, 2013 6:45 p.m. – 10:00 p.m.
WHERE: Orlando World Center Marriott 8701 World Center Dr., Orlando
TICKETS: $150 each
ATTIRE: Cocktail / Semi-Formal
ABOUT SHARE OUR STRENGHT’S TASTE OF THE NATION® ORLANDO
Share Our Strength’s Taste of the Nation Orlando event brings together the area’s top chefs who donate their time, talent and passion to end childhood hunger in Central Florida. Along with culinary delights, guests have the opportunity to sample select wines, cocktails and premium beers and enjoy silent and live auctions and entertainment. Every dollar raised fights hunger and homelessness in the Central Florida. Local beneficiaries include Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.
For more information:
Website: tasteofthenation.org/Orlando
Facebook: www.facebook.com/OrlandoTaste
Twitter: @OrlandoTaste
2013 Participating Restaurants:
4Rivers Smokehouse
Rosen Shingle Creek – A Land Remembered
American Culinary Federation
B.B.Kings Blues Club
Bosphorous Turkish Cuisine
Rosen Shingle Creek – Cala Bella Italian Bistro
The Capital Grille (Pointe Orlando and Mall at Millenia)
Cask & Larder/The Ravenous Pig
CFHLA Food & Beverage Council
Christners Prime Steak & Lobster
Crave
Cress Restaurant
Eddie V’s
Empress Sissi Bakery
FreshPoint
Journey’s Catering
JW Marriott Orlando Grande Lakes
K Restaurant and Wine Bar
Kobe Japanese Steakhouse
LongHorn Steakhouse
Mama Melrose’s Ristorante Italiano
Marlow’s Tavern
Nestle Professional
Olive Garden
Orlando World Center Marriott
The Palm
Red Wing Restaurant
Dine with Shamu at SeaWorld Orlando
Sushi House Orlando
Taverna Opa
Florida Technical College
Three 2 OH Ice Cream
Universal Orlando
Uno Chicago Grille
Whole Foods Market
2013 Participating Beverage Suppliers:
Barefoot Wine & Bubbly
Brown Distributing
Cigar City Brewing
Coca Cola
Folgers
Nestle Water | San Pellegrino & Acqua Panna
Onli Beverage
Opici Wines
Orlando Brewing Company
Redlight Redlight Beer Parlour
Republic National Distributing Company
Straight Up Beverage Solutions
Tito’s Handmade Vodka
Vibrant Rioja
Winter Park Distilling Company
2013 TASTE OF THE NATION GIVEAWAY CONTEST
– 2 TICKETS WORTH $300 TOTAL VALUE TO THE EVENT
– EVENT DATE: AUGUST 10 AT WORLD CENTER MARRIOTT ORLANDO
TO ENTER
1. SHARE THIS POST ON FACEBOOK
2. COMMENT BELOW WITH THE ANSWER TO THIS QUESTION: “WHAT ORGANIZATIONS DOES TASTE OF THE NATION BENEFIT LOCALLY HERE IN CENTRAL FLORIDA?”
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NORMAN’S CELBRATES 10th ANNIVERSARY WITH BLACK TIE GALA!
James Beard “Who’s Who” Award-Winning Chef Norman Van Aken celebrates ten years of success in Orlando alongside his favorite celebrity chefs.
Norman Van Aken is known as the founding father of New World Cuisine and introduced “Fusion” into the lexicon of modern cookery. He is the only Floridian inducted into The James Beard’s: ‘Who’s Who of Food and Beverage in America’. In 2006 he was honored as one of the ‘Founders of the New American Cuisine’, alongside Alice Waters, Paul Prudhomme, and Mark Miller in Madrid. He is the Director of Restaurants at the Miami Culinary Institute/Tuyo as well as the Co-Owner of NORMAN’S at the Ritz-Carlton, Grande Lakes Orlando and hosts a radio show “A Word on Food” on WLRN 91.3 FM in Miami.
Orlando, FL – July 2013 – Chef Norman Van Aken is celebrating NORMAN’S 10th anniversary with a black tie gala on Saturday, August 24. The elegant evening will take place in The Ritz-Carlton Plaza Ballroom and will begin with a cocktail reception, followed by a multi-course dinner executed by celebrity chefs Charlie Trotter, Emeril Lagasse, Dean Fearing, Jeremiah Tower and several of Orlando’s finest chefs including The Ritz-Carlton Orlando’s Executive Chef Sean Woods and James Beard award nominated Chefs from Orlando including Victoria and Albert’s Chef Scott Hunnel, The Ravenous Pig’s Chefs James and Julie Petrakis, and Chef Brandon McGlamery of Luma on Park and Prato. Chef Norman Van Aken has also invited six Master Sommeliers to elegantly pair wines with each course.
The price for the black tie gala is $1,000 (inclusive of tax and gratuity) per person, and includes an evening at The Ritz-Carlton as well as autographed cookbooks by each of the Chef-Authors. Cocktail reception will begin at 6:00 pm followed by dinner at 7:00 pm. An after dinner soiree will be held at NORMAN’S with dancing, music, entertainment and libations.
Norman’s will be donating proceeds from this event to Orlando Ballet, Central Florida’s only professional resident ballet company.
Availability for dinner and rooms is limited and advance reservations are required.
Chef Norman Van Aken spoke with us at TastyChomps.com about the upcoming event, his impressions of the Orlando dining scene, and future trends in an interview recently via e-mail. The contents follow:
TastyChomps: Tell us more about this 10th anniversary, what are you excited about?
Chef Van Aken: I am excited to have this amazing gathering of fellow lovers of gastronomy come together in celebration of our Tenth Anniversary at Norman’s at the Ritz-Carlton, Grande Lakes! Many ‘fine dining’ restaurants don’t get to celebrate that marker. This proves that the American public still care about the ideals chefs like my friends here and I spent our lives working toward.
I am so excited to see the local chefs from Prato, Luma, The Ravenous Pig, etc listed for this event, how did they all get involved?
The true restaurant world is one of neighborhood and collegiality. When I came up to Orlando ten years + ago with my son Justin, (who helped open Norman’s Orlando) I was aware how tough it was for the independents here to survive. The folks we have coming to cook with us at “TEN” have done more than that. They have excelled and we are delighted to share the time in our kitchens with them all.
Many people have asked me about this, what are your thoughts about the $1000.00 price tag for the event?
The event has much more expense than any we have ever undertaken. Yet our aspirations for providing our guests with life-long memories were foremost in our minds as we planned this celebration. To fly to any ONE of these great chefs restaurants would rack up more than that. But when you also consider the presence of 5 (!) master sommeliers, the chef’s autographed cookbooks, the night at The Ritz-Carlton, the ‘After Party’…and now the “Meet and Greet” party on Friday (the night before the Gala) we are doing I think it is all going to be the event no serious ‘foodie’ wants to regret missing!
As the father of “New World Cuisine”, what do you think Orlando has to offer in terms of food that many people don’t realize?
Orlando has a deepening restaurant community that is much more than one imagines! One have to get past the chains and into the ‘real’ Orlando. I did an ‘insider’s report’ for one of the national magazines on Orlando last year. I asked the owners of some of my favorite Orlando area restaurants where they like to hang out and I quickly had a nice roster. When anyone reading this goes to Prato, The Pig, Primo, 4 Rivers, Luma etc I suggest they ask the chef, bartender, manager where “they” recommend going for the best in local dining and they will be surprised! Heather McPherson and Scott Joseph were big helps on that list also by the way.
What new things have you been working on lately? Any dishes you are particularly excited about?
I have been working on the last details of my memoir, “No Experience Necessary… The Culinary Odyssey of Chef Norman Van Aken“. It is on pre-sale at Amazon now. It will be out all over America in mid November. My wife, Janet and I go up to New York City right before the Anniversary Gala to record the AudioBook version of it. (Janet has a non-speaking role…)
What are some of your favorite ingredients to use in the kitchen lately?
In addition to being Chef Norman, you have a radio program on local NPR affliate WLRN in Miami, a blog (http://normanskeywestkitchen.blogspot.com), and a recent book released with your son (My Key West Kitchen), so what is a typical day in your life like?
My typical day is waking up just before sunrise and writing for my radio show or my next book(s). I like to write before the days ‘to dos and news’ fills my head! From there it is a light breakfast of yogurt and such before an hour in the gym. Then a very early lunch with my wife before heading to The Miami Culinary Institute where I spend the next 8 hours doing the many different things it takes to run our operations. Our team in Orlando, headed up by GM Yusuf Yildez, Chef Juan Rendón and Events Manager Laura Errington are often in touch over the course of the day. We plan for my next visit to Orlando and what co-owner Tom Wood and I want to do to perpetually move Norman’s Orlando forward.
What are your thoughts on the recent food trends taking over America lately? Will you have a show soon on Food Network (I hear there are openings)?
America has almost always been on two tracks when it comes to trends; the commercial and the artistic or artisinal. Increasingly I think people are seeing the relationship between health (or poor health!) tied to the overly commercial. A gaining portion of the population is leaning towards organic and locally grown. But the job is still very much still to be done. —- You never know!
This dish can be found at Cask and Larder in Winter Park as part of their new lunch menu and is a great summer dish featuring local Florida Cape Canaveral shrimp. The shrimp, cooked in a wit beer and orange juice sauce and served with toasted baguette not only tastes great, but is delicious and refreshing as well.
Directions
1. Heat a large pan and add onion and fennel to sweat.
2. Deglaze with Wit beer and reduce by half.
3. Add in shrimp stock and reduce by half.
4. Add in orange juice and reduce by half.
5. Melt 4 ttbsp of butter in liquid mixture and season with fennel pollen, orange zest, salt & pepper.
6. In a separate pan, sear shrimp hard on one side.
7. Add shrimp to hot liquid to finish cooking.
8. Pour shrimp and liquid on top of 2 pieces of toasted baguette in a large plate
9. Mix Fresno hot sauce with aioli sauce & serve on the side.
10. Enjoy!
Since opening The Ravenous Pig in 2007, Chefs James and Julie Petrakis have garnered numerous accolades for their ever-changing menus based on seasonal ingredients and made-from-scratch items. This culinary devotion has won them a coveted James Beard nomination, along with praise from Food & Wine, Saveur, Southern Living and other publications. They are also authors of The Ravenous Pig: Seasons of Florida cookbook. This recipe is from a dish found at their second restaurant, Cask & Larder, in Winter Park, Florida, which offers southern-sourced seasonal dishes, craft beers brewed on-site and fresh-shucked oysters from their oyster bar.
Cask & Larder, sister restaurant of The Ravenous Pig, debuts their lunch menu this Thursday July 11, 2013.
Chef Rhys Gawlak, a master at artisanal butchery and charcuterie, oversees Cask & Larder’s lunch and brunch services offering a vibrant daytime experience with fresh, homemade dishes.
Lunch service will be open to the public on Thursday, July 11 and continue Wednesday through Friday from 11:30 a.m. to 2 p.m.
I had the chance to preview some of their new lunch menu items today (check out their full lunch menu here), and it appears that the new outlook for lunch in Winter Park/Orlando is looking up – absolutely delicious and exciting.
lamb ribs 15 – green tomato yogurt, burnt coriander honey
I started with their lamb ribs ($15), fall of the bone tender slabs of lamb with a honey glaze and a very interesting green tomato yogurt sauce with burnt coriander. This dish was so good I had to share it immediately not just on Instagram/Facebook/Twitter/etc. but also with my fellow foodies in the room. “MMmmmm’s” were heard all around – no words needed to express their feelings about this dish.
C & L LEMONADE 10
enlightened grain tea and sage infused vodka,
house pink lemonade, fever tree ginger beer
Cask and Larder is self titled as a “Southern Public House”, and so it’s no surprise to see a menu that has Nashville style hot chicken sandwich and New Orleans style muffuletta sandwiches, but all with a very local Orlando flair to it with locally sourced ingredients from Central Florida’s farms and fresh seafood from Florida’s coasts.
Po’ Boy sandwich ($13) celery seed hoagie from Old Hearth Bakery, crispy and soft oysters and bacon (fried pork belly chunks), green tomato chow-chow
For my main lunch item, I had the Po’ Boy sandwich ($13) celery seed hoagie from Old Hearth Bakery, crispy and soft oysters and bacon (fried pork belly chunks), green tomato chow-chow. The textures and flavors of the soft oysters and crunchy fried pork belly and green tomato salad all went so well in the fresh, fluffy hoagie bread, perfect for sopping up any juices from the sandwich. Needless to say, this one was devoured to the very last bite.
For lunch, they offer sorbets and ice creams made in house, and you can even opt for a dessert flight. Mine came with white chocolate, raspberry sorbet, and salted caramel all with a nice crunchy cookie sand on the bottom.
Cask and Larder features southern cuisine using seasonal, fresh and local ingredients so their menus change accordingly – check their site and call to be sure.
New Food & Wine Conference in Orlando To Educate, Inspire, Connect Industry Professionals
TV Chef and Cookbook Author Sara Moulton Headlines Full Menu of “Foodie” Talent Scheduled to Speak
For more information, contact:
Mary Deatrick, 407-332-5212, mary@deatrickpr.com
ORLANDO (April 15, 2013) – Technology has changed the wine-and-dine game dramatically. The smart food industry professional of the digital age must be social-media savvy to tap into the now limitless potential to grow and thrive.
To help those with a vested interest to get there, Sunday Supper LLC introduces the new Food & Wine Conference, July 19-21 at Rosen Shingle Creek in Orlando. The cutting-edge summit will bring together bloggers, small-business owners, marketing professionals, winemakers, chefs and other key players to teach and learn about making the most of online opportunities to grow their businesses.
Food bloggers and others with online outlets in particular will gain insight into search engine optimization, social media marketing, food photography, effective writing and networking with others in the wine-and-dine industry.
Headlining the event is chef, television personality and cookbook author Sara Moulton. Moulton recently kicked off her third season as host of public television’s “Sara’s Weeknight Meals.” As a protégée of Julia Child, founder of the New York Women’s Culinary Alliance, executive chef of Gourmet magazine, food editor of ABC-TV’s ”Good Morning America” and the host of several popular shows on the Food Network during that channel’s first decade, this teacher at heart has kept her mission the same for decades: to help the home cook get dinner on the table.
Harris Rosen
Additional top pros scheduled to share expertise at the conference are: Michael Green, one of America’s premiere wine and spirits celebrities who has been an expert for 19 years for Gourmet magazine and whose expertise is regularly sought for national news segments; Rosen Shingle Creek Executive Pastry Chef David Ramirez, captain of the 2009 USA Team to the internationally acclaimed Coupe du Monde chocolate and pastry competition in France; and Jaden Hair, food blogger at Steamy Kitchen and chef with a monthly cooking show on Daytime TV
Attendees will learn the ins and outs of a variety of food business subjects, from how to write a cookbook to food blogging, networking, promotional strategies and business planning.
There also will be food samples, live chocolate demonstrations and social networking events to mix plenty of pleasure with the lively and diverse business at hand.
ABOUT THE CONFERENCE
The Food & Wine Conference takes place the weekend of July 19-21 at Rosen Shingle Creek, 9939 Universal Blvd., Orlando, FL 32819, and is sponsored by Sunday Supper LLC.
For information on registration and a detailed list of guest speakers, celebrity appearances and seminar schedules, visit www.foodandwineconference.com.
Host hotel Rosen Shingle Creek, conveniently located within minutes of Orlando’s best restaurants, shopping and entertainment venues, is offering special room packages for the conference. For more information, visit www.rosenshinglecreek.com or call 866- 996-6338.
Special Promotion for TastyChomps.com Readers!!
The organizers of the conference have given our readers an awesome deal!
by Junichi Hirano and Mimi Nguyen, TastyChomps.com Contributing Writers
Mitchell’s Fish Market was purchased in 2008, by Ruth’s Hospitality Group, Inc. (NASDAQ: RUTH) a leading restaurant company focused exclusively on the upscale dining segment.
Mitchell’s Fish Market in Winter Park Village is re-introducing itself to the Orlando market with a new coastal, casual elegance look. Walking in to the restaurant, you will be welcomed with brightly covered fabrics, hardwood floors, and accent walls with bright hues of blue, green, orange, and brown. In addition to remodeling the outdoor deck with comfortable couches and inviting lounge chairs, Mitchell’s has also added a new Chef’s Table that offers the privacy and coziness for up to 12 guests.
Arriving a little early for dinner, we enjoyed some of Mitchell’s Happy Hour offerings that takes place every Monday- Friday, 4:00-7:00 PM on their outdoor porch.
The bar menu features innovative, handcrafted cocktails such as the Winter Park Cosmo, Moscato White Sangria, and Basil Smash made from freshly squeezed juice inspired by the ambiance of Winter Park in the summer. The drinks were a perfect balance of flavors without being too fruity or too intoxicating.
Grapefruit Basil Smash cocktail
Mitchell’s also offer Happy Hour munchies to accompany the evening cocktails.
The Crispy Calamari is flash fried with red bell peppers and green beans. There was a chili-soy dipping sauce that offered some salty flavor without being extremely heavy.
The Spicy Crispy Shrimp offered an Asian twist to an appetizer favorite. Rather than being placed on a bed of lettuce, Mitchell’s Fish Market served the shrimp on a bed of sticky rice, garnished with pickled cucumbers and a creamy chili glaze. The fresh, tart pickled cucumbers cleansed the palate and served as a nice contrast to the creamy chili glaze.
The Warm Pretzel Bread is perfect munchie for the beer lover. Served with Magic Hat #9 beer cheese, you can definitely taste the hoppiness of the beer along with the creaminess of the cheese.
Other notable munchies were the Bacon & Eggs and the Trio platter. The Bacon and Eggs were delectable creamy deviled eggs topped with applewood-smoked bacon. These little guys did not last long enough to have their picture taken. The Trio platter consisted of wild sea scallop & shrimp ceviche, tuna poke, and lobster salad.
After enjoying Happy Hour, we ventured into the Captain’s Quarters for the main course. We started with a Wild Sea Scallop & Shrimp Ceviche, which was voted best Appetizer at Taste of Winter Park 2013. The ceviche was served with thin tortilla chips and was marinated with citrus, mango, and cilantro. Not a fan of too much acidity, the ceviche was a little too tart for me, but others found refreshing.
For an entrée, we selected the Island Jerk Grouper and the Chilean Sea Bass Shang Hai Style, which Executive Chef William Wadsworth personally recommended.
The Island Jerk Grouper was grilled with Jamaican spices, topped with mango-serrano salsa, and served on top of a hearty bed of black beans and rice. It had a nice kick of flavors.
The Chilean Sea Bass Shang Hai Style is steamed with fresh ginger and scallion, served with a soy-ponzu sauce over sticky rice and sesame spinach.
Chef William Wadsworth of Mitchell’s Seafood Market
Since our entrées are prepared fresh when ordered, Chef Wadsworth informed us that we could have any of the fishes offered made any way we wanted it. The menu was also constantly changing to reflect the fresh fish choices available during the season.
By the end of the night, we were stuffed but we knew we still had to try the infamous Sharkfin Pie.
This guy was monstrous, but we could never say no to ice cream. One slice of Sharkfin Pie could easily satisfy the sweet tooth of two or even three people, so sharing is recommended. Consisting of layers of butter fudge ice cream, honey roasted peanuts, fudge, peanut butter, and an Oreo cookie crust, the towering slice resembled a shark fin coming out of the plate. It was sweet but a perfect end to the evening.
Wild Sea Scallops & Shrimp Ceviche – Marinated with citrus, mango and cilantro
Bacon & Eggs – Creamy deviled eggs with applewod bacon
Frutti Di Mare Pasta – Tiger shrimp, mussels, wild sea scallops, calamari, sautéed in garlic butter. Served over pappardelle with fresh tomato or white wine sauce
Shrimp and Wild Sea Scallop Pappardelle – Sautéed with creamy Cajun sauce, spinach and cremini mushrooms
Island Jerk Chicken – Grilled with flavors from the Islands, mango-serrano salsa, black beans and rice
The new Market Bar Menu – features hand-crafted martinis & cocktails
Winter Park Cosmo – Smirnoff Vodka, Cointreau, White Cranberry, freshly squeezed lime juice
The Kiwi Cucumber & Thyme Martini – Reyka Vodka, kiwi, cucumber thyme, freshly squeezed lemon juice and cane sugar
Maui Passion Martini – Reyka Vodka, St. Germain, Aperol, passionfruit puree and freshly squeezed lemon juice
Moscato White Sangria – Skyy Blood Orange Vodka, Moscato wine, lemon juice, slices strawberries and oranges
Orange Citrus Mojito – Bacardi O Silver Rum, freshly muddled mint, freshly squeezed lime and orange juices
Formerly the California Chicken Grill hole-in-the-wall off of Colonial Drive in East Orlando, Kurry & Kabab Express is the new hole-in-the-wall replacing the chicken grill joint.
With the departure of Anmol Indian Cuisine due to the destruction of the UC-17 plaza by UCF, the Indian food scene in East Orlando had quite the huge void left, one that ultimately could not be filled by Mughal Indian on Semoran by University.
Kurry & Kabab Express is a small outpost of Indian cuisine that will satisfy your cravings for curry without setting off for the International Drive and Orange Blossom Trail Indian-food meccas in Orlando.
The location struck me as very hole in the wall-y with sparing decor of Bollywood film posters and a few, slightly stick tables and chairs and a buffet cart near the front. A large trash can is unappetizingly located right next to said cart – and I really wish they would move it further away from the food area.
On a recent visit for lunch, I had their lunch special that comes with two items.
I ordered the chicken tikka masala with dal lentils with basmati rice and naan bread.
I found the pillowy white basmati rice, sometimes a bit too dry, sometimes fragrant and soft. The chicken tikka masala was good, but I wish there was more spice to it or something to make the flavors jump more and maybe make it a little creamier.
The naan was very delicious and went well with everything as I tore and dipped into my curries.
On another occasion, I had the lamb kofta special with was delightfully tasty, but I found it a tad too dry and ultimately a little too pricey for what came with the meal.
I would probably return to try more and maybe ask for a spice rack on the side to adjust to my liking.
Bollywood Film posters decor
The lunch specials serving buffet cart, though this is not a buffet
Just in time for the Fourth of July, I received this really cool barbecue concept in the mail from the Pig of the Month BBQ Club, which arrives ready to eat within 30 minutes. It’s all the great taste of bbq without having to wait hours and hours for it to cook. They not only ship babyback ribs (Texas or St Louis Style), but also bacon and sausage and pulled pork as well – I guess this is a case when pigs really do “fly”.
Born from the love of BBQ coupled with a burning desire not to wear a suit to work every day, founder Lea Richards launched Pig of the Month in January 2011.
Today, Pig of the Month delivers homemade and ready to eat barbecue ribs, pulled pork, BBQ sauce, Southern-style side dishes, and locally sourced desserts to homes all over the country.
They also use only certified humane and natural meats from DuBreton Farm and source local ingredients, organic herbs, and spices and even offers gluten-free options for those with dietary restrictions.
The meats arrive in a box with dry ice that keeps them frozen and allows the meat to stay preserved in its state. After that you can either freeze it or put it in the oven for about 30 minutes and have meat ready to eat.
Everyone from truck drivers to talk show hosts to famous chefs have chowed down on Pig of the Month’s smoked meats including Whoopi Goldberg, Iron Chef Michael Symon, Paula Deen, Stephen Colbert, Chelsea Handler, and a couple more that can not be mentioned.
Three sauces are also available including
Key West — Inspired by a dinner cooked up by an altruistic stranger who treated a family member’s jellyfish sting in her beach shack, these ribs are rubbed with coriander, cumin, and coffee, slathered with a tropical-and-citrus-fruit BBQ sauce, and smoked over Cherry wood, which burns lower and slower when it’s (A.C.) green.
Mild and Tangy Love Me Tender — This barbeque sauce will have you saying, Cattleman who?
This is a slow simmered family recipe that is both tangy, sweet, and a bit spicy all at the same time.
It’s a tasty blend of ground black pepper, brown sugar, and worcestershire that makes up this silky red sauce.
We’ve been know to throw this sauce on everything from baked potatoes to grilled cheese sandwiches to good old chicken. Multiple award winner and as seen on QVC
SWEET AND SMOKEY CATTLE KING TEXAS BRISKET AND BBQ SAUCE — A little bit tomato goodness, a little bit of smokey flavor, and a lot delicious, here’s a barbecue sauce Michael Symon called “divine”. It can take grilled chicken to delicious new heights and ribs to a master level. The perfect mix of sweet, salty, savory, and smokey, this barbecue sauces is as wonderful slathered on burgers and brats as it is on pizza and sandwiches. It’s a 3 time award winner for a reason.
Formerly the home of the Virgin Mega Store at Downtown Disney, Splitsville recently took over the 50,000 square foot two-story building – converted into a beautifully new, yet also vintage-feeling “luxury” bowling and dining complex.
The place is huge, with a separate dining room and bar area for those who don’t wish to bowl but just eat and people watch I guess, or maybe wait for their turn in one of the 30 bowling lanes.
Upstairs, there are billiard tables and more bowling lanes and a decidedly more adult, sophisticated feeling during the late hours on the weekend my friends and I visited. I would definitely request an upstairs lane the next time I decide to come for a few rounds of bowling with friends.
Here the bowling games are paid for by the hour, pretty much $20 an hour for each player.
The menu at Splitsville, created by Chef Tim Cushman, one of Food & Wine magazine’s “Best New Chefs” in 2008, offers atypical bowling alley fare that not only includes pizzas, but also sushi rolls and gourmet filet sliders.
The sushi was surprisingly not too bad, but I would skip their calamari which was one of the few items that is not made fresh in house.
3 PEPPER CALAMARI $13 – Fried calamari sautéed with cherry, jalapeño and banana peppers.
This dish was too salty and too sweet at the same time. The dipping sauce was just confusing and quite unpleasantly salty.
NINJA CRUNCH Sushi Roll $13 – Fried salmon, Kani Kama crab, tempura crunch, salmon and spicy mayo.
A very nice, fresh roll with a lot of great fish flavors.
Beauty and the Beast roll – two rolls together on one plate
Salmon roll wrapped with rice wrapped with tuna and shrimp
VEGGIE Pizza $14 – made with Mozzarella, mushrooms, red and green peppers, onions, black olives, broccoli and tomato sauce.
Overall, a fun place to go in Downtown Disney for bowling and a few dishes (pizza and sushi are your best bets).
One of the newest additions to Disney World’s Magic Kingdom is the Be Our Guest restaurant in the still under-construction area of “Fantasyland”, modeled after the Beast’s castle from the animated Disney classic, Beauty and the Beast.
Disney’s Magic Kingdom theme park never had much in terms of food beyond the burger and hot dog variety, but in recent years the food and beverage folks have really stepped up their game (think chicken and arugula waffle sammies at Sleepy Hollow). The recent experience that I had at the Be Our Guest restaurant places it as one of my top favorite dining experiences in Orlando.
The restaurant has become so popular that guests often have to request reservations months in advance and the pricing on the French-inspired menu has even undergone a slight increase to keep up with the demand.
Not a bad problem to have for a restaurant that opened only last fall of 2012.
Attention is paid in great, breath-taking detail here at the Be Our Guest restaurant. From the gorgeous chandeliers, grand columns, “in character” wait staff who call Beast their “master”, down to the very digital pixels used from the film for the snowflakes falling in the window scenes. Such detail truly makes it an awe-inspiring and breathtaking, dare I say, magical experience as if you are transported into the world of Beauty and the Beast.
Look carefully at the cherub faces who we are told are the faces of some of the Disney Imagineer’s children or a child version of themselves.
Service, throughout the night at Be Our Guest, was impeccable. The meal started with a few appetizers such as the mussels provencal and a charcuterie plate featuring local honey and cured meats.
Charcuterie Platter – Assorted Cured Meats and Sausages served with Cornichons, Pickled Onions, and Toasted Baguette – 14.99 – One of my favorite dishes of the meal, the charcuterie platter featured local Winter Park honey comb, delicious pate, and local cheeses. Such a delight!
Mussels Provencal cooked with white wine, Tomato, Garlic, Onion, Basil, and Butter 10.99 – Delicious mussels, with a savory, addictive sauce that you can sop up with the crouton bits…all until the croutons are all sopped up leaving you wanting for more.
Green Bean, Tomato, and Roasted Beets Salad – Simple, very fresh, and healthy tasting salad with flavors that shine.
Thyme-scented Pork Rack Chop with Au Gratin Pasta, Seasonal Vegetables, and Red Wine Au Jus 21.99
I ordered the pork rack chop that was cooked similar to the way a prime rib roast is cooked, cut off the rack, moist, juicy, delicious. The au jus sauce made the pork chop just sing. The au gratin pasta is a grown up’s version of “macaroni and cheese” and was superb as well.
Sautéed Shrimp and Scallops with Seasonal Vegetables served with Puff Pastry with a Creamy Lobster Sauce 22.99
Pan-seared Salmon on Leek Fondue served with Creamy Saffron-crushed Potatoes 20.99
Grilled Strip Steak with Garlic Butter Spread and Pommes Frites 29.99
Desserts are served table side from a French style lit dining cart that rolls around the restaurant called a gueridon, with very absolutely decadent puff pastries and cupcakes. Cupcakes come in flavors like Lemon Meringue, Strawberry Cream Cheese, and Triple Chocolate.
Try the grey stuff, it’s delicious/ Don’t believe me? Ask the dishes
– from the song Be Our Guest – Beauty and the Beast
The “Grey Stuff” is a special dessert available for “special celebrations” celebrated at the Be Our Guest restaurant and is a nice nod to the film’s musical song, where the dessert is actually mentioned and shown. The taste is similar to a cookies n cream type of whipped cream with little cookie sprinkles. Very nice touch.
Aside from the main dining hall, lies the Beast’s quarters in the West Wing in a perfectly dark, moody ambiance (just like the Beast himself) with torn curtains and a shredded portrait of the prince that sometimes flashes to a more beastly image. The room is created down to the tee, with even the eternal rose encased in glass on display in a corner of the room.
The wonderful service, the great attention to detail, and truly delicious food at Disney’s Be Our Guest brings out a “wow” factor that is truly special, and definitely magical.
Carmel Cafe & Wine Bar recently opened at 140 N. Orlando Avenue, bringing a modern approach to Mediterranean cuisine to the very popular Winter Park area. Executive chef Steve Cook brings his modern, simple renditions of traditional flavors and foods of the Mediterranean rim countries such as Italy, Spain, France, Greece and Morocco – a veritable tour of the Mediterranean coasts, with mostly small plates and options for wine pairings.
Carmel Cafe, originally founded in Tampa with plans to expand in the Central Florida market this year, is actually named after the beautiful city of Carmel Beach, California, known for its very moderate climate similar to that found along the Mediterranean.
The ordering system here is via tableside iPads which allow guests to control preparation and pacing of the meal from drinks to dessert by scrolling, tapping and sending selections. I wish these iPad menu ordering system also had calorie counts and nutritional information too for those healthy conscious among us. Seems like an easy thing to do. Traditional servers are also available to help in case you have any questions or if the iPads are out of order.
The iPads can also be used to play games – a useful diversion for children of guests at Carmel Cafe
On a recent visit during a media dinner, I was pleasantly surprised by what I found. The decor and ambiance is very modern, yet comfortable as well. It reminded me of something very corporate though well planned and executed.
The dishes are mostly small plates here, meant to be shared and enjoyed among friends and with sips of wine.
We start off with the mezze platter, a great plate of little appetizers and dips to share.
Mezze platter consisting of creamy edamame hummus, Muhammarra (a hot pepper dip from Syria), goat cheese-stuffed peppers, crispy fried feta, marinated artichoke hearts, sundried tomato, grilled pita
Chickpea Fries served with a tomato jam, curry aioli sauce. The chickpea fries had a nice crisp but were a little too soggy in the middle. Taste was fantastic though.
Basque Crab Cake made with lump crab meat and roasted almonds, avocado salad
Ravioli Verde • spinach and ricotta filling, truffle butter, peas, pea shoots, mushrooms, haricot verts
Pound Cake with stawberries – Definitely a favorite!
Overall, a fun and pleasant experience with light, interesting fare with quite distinct flavors not seen anywhere else in Orlando.
In addition to dinner service, they also began recently to serve lunch each Friday, Saturday and Sunday and a weekend brunch menu features favorites such as eggs Benedict and specialty dishes like the Mod Med Omelet and French Toast L’Orange.
Pompano Beach Swordfish, forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers.
Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt
