The Bistro on Park Avenue and Sweet Traditions French Bakery in Winter Park

Ricky Ly

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Dec 27, 2012

The Bistro on Park Avenue and Sweet Traditions French Bakery in Winter Park

Located inside one of the many “hidden garden” courtyards along Park Avenue in downtown Winter Park, The Bistro on Park Avenue is a beautiful gem waiting to be discovered. A few friends and I decided to visit one morning for a Sunday brunch and enjoy some omelettes and eggs benedicts. The Bistro on Park Avenue has an outside patio dining area, as well as a sun room, covered inside area, and an oyster bar.

For an appetizer, I ordered half a dozen fried oysters, which came out quite tasty and crunchy with a nice remoulade sauce accompaniment.

I ordered the Smoked Salmon Benedict with a side of breakfast potatoes. I enjoyed the smoked salmon part, but found the eggs to have been overdone (no longer runny) and the English muffin was a bit dry. Overall, the food was enjoyable though a bit overpriced it seemed. I would probably have to return to try some more of their offerings before making a final verdict.

Smoked Salmon Benedict
English muffin with tender smoked salmon topped with
poached eggs and home made hollandaise
$14

California Benedict
Roasted portobello mushroom, tomatoes, avocado with two
poached eggs, topped with home made hollandaise.
$13

Andouille Sausage Omelet
Three egg omelet with andouille sausage and
cheddar-Jack cheese. $12

After our brunch, we decided to walk down along Park Avenue to explore some of the shops and bakeries for a little something sweet after our meal. Sweet Traditions French Bakery and Cafe was, luckily, a few short steps away and we picked up a little almond croissant from the place to share. The croissant was scrumptious and sweet with the yellow almond paste slathered in the center, dusted with some confectionary sugar.

Shula’s on the Beach – Steakhouse in Ft Lauderdale

Ricky Ly

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Dec 22, 2012

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Shula’s on the Beach – Steakhouse in Ft Lauderdale

written by Cuong Le, TastyChomps South Florida Team

The first thing one notices as they enter Shula’s On The Beach is its amazing view of the Atlantic Ocean. The restaurant has an outside dining area for patrons to enjoy the South Florida breeze. The outside dining area also has a full bar if you just want to stop by to cool yourself down with a nice alcohol beverage after your stroll through the sand as well.

Tasty Chomps and associates were invited to celebrate the 40^th Anniversary of the Miami Dolphin’s 1972 perfect season. As we sat down inside to prepare for the glorious meal to come, we were able to sample a special beverage created specifically for this occasion called the No Name Martini, named after the undefeated team made of team players that nobody knew. The martini was made of greygoose vodka, St. Germain sweet liqueur, freshly squeezed orange and lemon, and “home-made” secret foam. Usually I’m not a big fan of fruit cocktails, but this tasted like a refreshing citrus juice. The “home made” foam green foam had a slight hint of cucumber and celery. I couldn’t taste the alcohol, but don’t get me wrong, this drink is strong.

After our beverages we were served a various selection of appetizers. First we sampled the Blackened Tenderloin Tips with Béarnaise Sauce and Shula’s BBQ Sauce. Those who prefer their steaks more on the medium well side would love these tenderloin tips. Many other places that have had this item usually overcook their tips, but Don Shula’s have definitely kept the tenderness to these tenderloin tips. The Shula’s BBQ sauce was a great blend of sweet and tangy, more on the sweet side though. The Béarnaise sauce was not the basic creamy hollandaise tasting, you can actually taste the different blends of spices (shallots, peppercorn, tarragon, etc.).

After the tips, we had the Lobster Cocktail with Shula’s cocktail sauce and Béarnaise Sauce and lemon. This wasn’t a regular item on the menu, at least not yet, but it should be soon. The lobster came out at the perfect chilled temperature. The meat was sweet and firm confirming its freshness. Usually frozen lobster meat is bland and brittle.

Finally we moved onto the main course; the steaks! I had the 22-ounce Cowboy Ribeye while my companion had the 8-ounce Filet Mignon. There are two primary differences between the Shula Cut and many of the other beef cuts at other restaurants. First, only 1% of all beef makes the Shula Cut. Second, their steaks are wet-aged, meaning they’re vacuum-sealed to make sure the cuts retain their moisture (as opposed to dry aging). The biggest difference in taste between Shula’s wet-age and dry age is that, when you cut into a Shula cut, it doesn’t automatically bleed out all the juices. Each bite definitely retains its juiciness and beefy flavor as opposed to dry age where there are stronger influences of the seasonings used in the cooking process.

With our steaks we enjoyed the accompaniments of Shula’s Crab Mac and Cheese and Twice Backed Potato. The Crab Mac and Cheese was perfectly blended with the generous chunks of crab and melted cheese, instead of swimming in a cheese soup. It was topped with a toasted panko crust that made the entire dish delightfully creamy and seasoned. For the Twice Baked Potato, the twice-baking process makes the texture like a very firm mashed potato. It’s loaded with apple wood bacon and topped with melted cheese. This is definitely one decadent side dish.

Shula’s On The Beach was an elegant dining experience. The food was spectacular and the environment was relaxing.

A Look inside the Shula Restaurant

Cuong with Mr. Shula

Spencer’s for Steaks and Chops at Hilton Orlando

Steak

Ricky Ly

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Dec 18, 2012

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Spencer’s for Steaks and Chops at Hilton Orlando

This Christmas, Hilton Orlando’s Spencer’s for Steaks and Chops restaurant is hosting exclusive three course Christmas Day Dinner events. Chef Kevin Spencer (who recently joined Spencer’s as head chef from the Hilton’s David’s Club Bar and Grill) has created a menu featuring a 6oz center cut filet at Spencer’s for Steaks & Chops along with a special children’s offering. More information below:

Christmas Dinner at Spencer’s for Steaks and Chops

Tue. December 25, 2012
Hours: 5:30pm-10pm
Price: $75.00 exclusive of tax and gratuity.

Live Music: Jeff , Solo Pianist from 5:30 pm-10 p.m.

Amuse – Champagne and oysters
Florida stone crab – Avocado, Tarragon Mustard, Blood Orange
Intermezzo – Lemon Ginger, Rose water, Basil
8oz Center cut filet – Royal Trumpet Mushroom, Sunchoke Risotto, Lobster Etouffee
Chocolate Hazelnut Cheesecake – Coco Dirt, Grand Marnier Caviar, Orange Caramel

For reservations, visit
http://www.thehiltonorlando.com/our-hotel/hotel-events/index.cfm?eventId=EV_20121114112738338747#events

Also,

New Year’s Eve at Spencer’s for Steaks and Chops

Mon. December 31, 2012
Hours: 5:30pm-10pm
Price: $75.00 exclusive of tax and gratuity.

Live Music: Jeff , Solo Pianist from 5:30 pm-10 p.m.

Amuse – Champagne and oysters
Florida stone crab – Avocado, Tarragon Mustard, Blood Orange
Intermezzo – Lemon Ginger, Rose water, Basil
8oz Center cut filet – Royal Trumpet Mushroom, Sunchoke Risotto, Lobster Etouffee
Chocolate Hazelnut Cheesecake – Coco Dirt, Grand Marnier Caviar, Orange Caramel

For reservations, visit
http://www.thehiltonorlando.com/our-hotel/hotel-events/index.cfm?eventId=EV_20121114112938781803#events

Hilton Orlando at International Drive

6001 Destination Parkway, Orlando, FL 32819

———————————————————————–

I was recently invited by the wonderful folks at the Hilton Orlando to sample a few items from their award winning menu (Spencer’s for Steaks and Chops was named Best Hotel Restaurant in the Orlando Sentinel’s Foodies Awards). They had recently added a few new items to the menu and wanted to share the news with the world.

Featuring USDA prime beef dry aged for 21 to 28 days, hand cut and seared to perfection. Spencer’s restaurant for Steaks & Chops at the Hilton Orlando, sophisticated and approachable, offers a memorable Orlando dining experience with handcrafted dishes, scratch made cocktails, and a distinctive destination wine list.

Chilled Colossal Shrimp with a very unique tomato tartare , celery horseradish pesto

Duck Confit with fig, watercress, aged sherry reduction

Bouillabaisse – with Cedar Creek clams, lobster, shrimp, monk fish, rouille

Spencer Cut – the signature 22oz USDA Prime Cowboy rib chop aged 21 days with King crab and Bernaise sauce accompaniment

Spencer’s Hash Browns with bacon, cheddar

Naughty Cake
Ganache Ribbon, Madagascar Vanilla Ice Cream,
Spiced Pears, Warm Port Consommé

One of the best servers in the business with some of the greatest service in town !

Border Grill Fresh Mexican – Universal Area

Ricky Ly

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Dec 13, 2012

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Border Grill Fresh Mexican – Universal Area

Located on Vineland Avenue near Kirkman Road, Border Grill is one of my favorite places in town for authentic Mexican street tacos. I first found out about Border Grill from our friends at Taco Tuesdays, started by a father and son team (Keith H and his son Brandon) and a group of friends on Yelp.com who came together to try to come together each week to check out a new taco place. We had quite a group the first time at Border Grill.

It’s a hole in the wall, with maybe less than 15 seats inside, and can be a bit hard to find. But rest assured, this place provides some of the most authentic Mexican fare out side of Mexico City. The tacos here are the stars, with various styles written on their chalk board.

You order at the counter from their list of tacos, burritos, sopes, and other specialities.

The Best Tacos in Orlando , street style, at Border Grill

You can try from one of their many taco styles like their braised carnitas pork tacos, chorizo sausage, or carne asada with grilled steak. The owner recommends (and I can attest for) the fantastic pollo asado grilled chicken, tacos al pastor made with marinated and grilled pork, and Pibil style tacos made with Yucatan style pork marinated in orange juice and baked in banana leaves. They also serve lengua (beef tongue) for those who are more adventurous.

The tacos come in corn tortillas, street style, with just some cilantro & onions, and a variety of salsas with varying intensities of spiciness available on the side of the counter. The owner told me that the tortillas come fresh each day from the local tortilleria that makes them down the street on Oak Ridge Road.

Chips and Guacamole

The huarache – literally “sandal” – is named after the footwear item due to its long shape, and topped with fresh cheese, toppings, and your choice of meat.

Finish with a nice cup of horchata drink with cinnamon and rice, or “aguas frescas”, fresh natural flavored waters.

Fellow Yelpers Sharon L with her signature pointing at food and blogger Julius Mayo aka Droolius and Al Buchala aka Mr MegaYummo

Keith H and son, Brandon

Columbia Crest’s Head Winemaker Juan Munoz Oca at Prato

Drinks

Ricky Ly

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Dec 10, 2012

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Columbia Crest’s Head Winemaker Juan Munoz Oca at Prato

Columbia Crest is world renowned for crafting affordable, highly-acclaimed wines that consistently over deliver in quality. The winery’s portfolio includes Red Blends, Cabernet Sauvignon, Merlot, and Chardonnay, all of which are perfect for holiday occasions.

Founded in 1983, Columbia Crest has grown from a small winery in a relatively unknown wine region to
one of the most significant wineries in the U.S. and a major force behind Washington state’s emergence
as a world class wine region. One of the Northwest’s largest wineries, Columbia Crest is acclaimed by
critics and consumers alike for crafting wines that are food-friendly, approachable, affordable, and
consistently over-deliver in quality.

Winemaker Juan Muñoz Oca comes from a long lineage of winemaking; and at the young age of 36, his winemaking experience spans 20 vintages in five world-class wine regions including Bordeaux, South Australia, Mendoza, Spain and Washington state.

Juan Muñoz Oca is the head winemaker at Columbia Crest Winery in Paterson, Washington. As Head Winemaker, Muñoz Oca is responsible for producing the winery’s portfolio of Reserve, H3, Grand Estates and Two Vines wines. He joined Columbia Crest in 2003 and was named head winemaker in 2011. Prior to 2011 he was dedicated to the winery’s red wine program where he worked alongside Ray Einberger whose 2005 Reserve Cabernet Sauvignon became the first Washington wine to be named ‘Wine of the Year’ by Wine Spectator in 2009.

Raised in Mendoza, Argentina, Muñoz Oca came under the tutelage of his grandfather, cellar master at Bodegas Toso winery, at a young age. The older man instilled in him a love and respect for wine, as well as for his family’s Spanish culture, that was to become the root of a lifelong passion for winemaking. He picked his first grapes at the age of eight, later took an after-school job in a wine cellar, and spent his vacations helping his grandfather with harvest.

Although his winemaking experience stretches across the globe, it is his time at Columbia Crest that has been the most meaningful.

“Washington state is a very special place to grow grapes for many reasons,” says Muñoz Oca. “The perfect grape-growing climate, the best viticultural practices and people committed to crafting the best bottle of wine vintage after vintage is what Columbia Crest’s winemaking is all about. My time in Washington has been the most meaningful to me, I fell in love with the wine and the people, and that’s why I’ve been here since.

According to local historical records in 1857 rancher James Kinney was camping in the range of hills in
south-central Washington. When he woke up to discover his herd had wandered up a mountainside
and into an upland plain where they were munching on succulent bunch grass. “surely this is Horse
Heaven,” Kinney commented. the area has been known as the Horse Heaven Hills (H3) ever since.

Location south central Washington state along the columbia river in Paterson, Washington, home of columbia crest winery
Size – 570,000 acres
Planted Vineyards – 6,040 acres
Columbia Crest vineyards – 2,500 acres
First Planting – 1972, Mercer vineyard
Elevation – 200 feet at the area’s southern boundary to 1,800 feet at its northern boundary
Soil – loamy sands, sandy loams and silt loams
Climate – semi-arid; annual rainfall averages 9 inches
Vineyards – 20
Wineries – 5 – columbia crest, chateau ste. Michelle, canoe ridge estate, alder ridge, Destiny ridge and Zefina
Major Grape varieties – chardonnay, riesling, sauvignon Blanc, cabernet sauvignon, Merlot, syrah

“ This Moscato from Washington state opens with aromas of lychee and white rose. Bright flavors of peaches and tangerine are joined by the youthful sweetness of ripe honeydew and are deftly balanced with acidity. This semi-sweet wine can be enjoyed as an aperitif or as a refreshing complement to fruit salad or light cheeses.” – Juan Muñoz-Oca

Vineyards: Horse Heaven Hills
Blend: 97% Cabernet Sauvignon
2% Merlot
1% Cabernet Franc

Food Pairings: Tomato-based sauces
such as Bolognese and Puttanesca, intensely and richly flavored foods such as
grilled meats, braised lamb shanks or pot
roast, and strongly flavored cheeses

“This elegant, medium-bodied Chardonnay opens with aromas of apple, pear, spice and a
typical Horse Heaven Hills minerality. Hints of toasty coconut join a host of orchard fruit
flavors, ending with a lengthy finish of vanilla and cream.” – Juan Muñoz Oca, Wine

Ocean Prime on Restaurant Row – Orlando

Ricky Ly

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Dec 9, 2012

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Located at Rialto at Sand Lake
7339 West Sand Lake Road, Orlando, FL 32819
(407) 781-4880
General Manager: Michael Kopoian
Executive Chef: Jeremy Mattson

Dinner: Monday – Thursday 4:00 PM – 10:00 PM
Friday – Saturday 4:00 PM – 11:00 PM
Sunday 4:00 PM – 9:00 PM
Blu Lounge: 4:00 PM – Close

Ocean Prime is a steakhouse and seafood restaurant concept owned by Cameron Mitchell Restaurants that currently consists of nine restaurants in eight states. Ocean Prime opened in Troy, Michigan in June 2008 and has locations in Columbus, Ohio (under the name Mitchell’s Ocean Club), Orlando, Phoenix, Tampa, Dallas, Denver and Atlanta. The Orlando location opened in November of 2008.

Ocean Prime features wild and naturally harvested fish recommended by the Monterey Bay Aquarium’s Seafood Watch and steaks that include USDA Prime cuts, aged for maximum tenderness and flavor.

The restaurant features three private dining rooms available for reservations: The Prime 1 Room seats up to 18 guests and the Prime Room 2 seats up to 32 guests; both Prime Rooms may be combined to accommodate up to 50 guests. Ocean Prime Orlando also offers a beautiful, intimate private room called The Club Room, with seating for up to 12 guests.

Executive Chef Jeremy Mattson
Garnering more than 17 years of experience in the restaurant and hospitality industry including eight years as an executive chef, Jeremy Mattson raises the culinary bar as executive chef of Ocean Prime in Orlando, Fla. First inspired by his childhood world travels where he tasted fine foods and experienced diverse cultures, Mattson has always considered himself an epicure with a passion for hospitality. Much of his motivation comes from his community and his father, from who he regularly seeks culinary advice.

Mattson joined the Ocean Prime team in July 2011 after mastering his culinary skills through a wide range of positions within the Cameron Mitchell Restaurants family since 2003. With experience from line cook to executive chef, he has trained more than 25 sous chefs and was nominated for Cameron Mitchell Restaurants’ “Sous Chef of the Year” and Ruth’s Chris Hospitality Group’s “Executive Chef of the Year,” Mattson was also chosen for Cameron Mitchell Restaurants “Street Fighter” award for best local store marketing, and his previous restaurant was named “Best Seafood” by Hour magazine in Detroit, Mich., and by Weekly Jax in Jacksonville, Fla., under his astute leadership.

Originally from Lansing, Mich., Mattson currently resides in Orlando with his wife and three sons. In his leisure time, he enjoys being with his family, playing hockey, discovering new music and collecting vinyl records.

We were recently invited to Ocean Prime to try out a few items on their menu and had a wonderful time. Photos follow:

Berries & Bubbles
Belvedere Citrus Vodka,
Marinated Blackberries, Housemade Sour,
Domaine Chandon Brut 14

Cucumber Gimlet
Bombay Sapphire Gin, Muddled Fresh Cucumber,
Hand Squeezed Lime 13

Sonoma Goat Cheese Ravioli, Golden Oak Mushrooms 13

“Surf n Turf,” Sea Scallops, Slow Braised Short Ribs 16

Lobster Bisque 11
Sweet Corn Fritter

Ahi Tuna Tartar, Avocado, Ginger Ponzu 16

Ocean Prime House Salad, Romaine, Spinach, Granny Smith
Apples, Goat Cheese, Walnuts, Sherry Mustard Vinaigrette 11

Sea Scallops, Parmesan Risotto, English Peas, Citrus Vinaigrette 33

Petite Filet Mignon with Lobster Tail

Creamed Spinach with Smoked Bacon 10

Black Truffle Macaroni & Cheese 13

Jalapeño Au Gratin, Sliced Potatoes, Aged Swiss 11

Baked Alaska 11
Pound Cake w/ Vanilla, Chocolate and Strawberry Ice Cream,
Toasted Meringue & Fresh Raspberries

Chocolate Peanut Butter Pie 9
Peanut Butter Mousse w/Bittersweet Chocolate Ganache

Luma on Park unveils new Lunch for Friday – Sunday 11:30am-3:00pm

Ricky Ly

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Dec 8, 2012

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Luma on Park unveils new Lunch for Friday – Sunday 11:30am-3:00pm

Luma on Park recently announced that they will now be offering lunch on
Fridays, Saturdays, & Sundays
from 11:30 am-3:00 pm
starting December 8th, 2012

The restaurant, located on Winter Park’s Park Avenue, is bringing back lunch for the first time in over 5 years. There has been a lot of buzz lately about its sister restaurant Prato, located further north on Park Avenue, and I believe it’s definitely time for Luma to get some renewed loving.

Executive Chef, Brandon McGlamery, and the rest of Luma on Park‘s culinary team have created a new menu that focuses on seasonal ingredients, sustainable seafood, and responsibly farmed meats. They will feature some familiar offerings, such as our oven roasted pizzas and housemade pastas, while introducing newer creations including beautiful, local lettuce salads, Carolina Style BBQ Ribs and Grilled Organic Salmon with farmer’s market vegetables.

My friend Mike and I decided to venture out to Winter Park on Friday for lunch and scope out the new menu. The prices ranged from $8 to $21 on the high end.

The visit was pleasant and the lunch menu was found to be delicious. This is not surprising as Luma holds a very high standard in terms of quality ingredients used in their dishes as well as the degree of skill and care that their chefs take in their dinner menus.

The first dish that we had was the Grilled Pine Island Shrimp, served with a citrus nuoc mam based dipping sauce with a carrot and cilantro salad. The large, head on shrimp was slightly grilled, not burnt, and succulent. It was a refreshing and light course to start, bringing back to me memories of summertime in Vietnam or Key West.

Grilled Pine Island Shrimp with carrot and cilantro salad

The acorn squash, herb ricotta, and sage pizza – full of fall flavors. This pizza is a flatbread pizza and was also very enjoyable yet not too heavy.

The spicy grouper sandwich is grilled and served with lettuce, tomatoes, potato chips and a sesame bun with a garlic remoulade sauce. Always the avid fisherman, you can tell Chef McGlamery takes care in the sourcing of his seafood and the quality of the fish with each bite.

Spinach and Burratta Mozzarella Ravioli with grilled artichoke and black olives – Handcrafted ravioli with spinach folded into the dough, absolutely transcendent. This gorgeous pasta dish tastes as delicious as it looks, with the flavors of black olives, mozzarella, spinach, ravioli, all coming together as one harmonious dish. One of my favorite dishes in Orlando at this time.

Overall, I think lunch at Luma on Park will be quite a hit. I know I am already looking forward to dinner there the next time I am out.

The Fifth V – Orlando

Ricky Ly

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Dec 4, 2012

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The Fifth opened this past May of 2012 – in the heart of Downtown Orlando on Orange Avenue – by the proprietors of The V Group – Vintage Lounge, Vixen Bar and NV Art Bar. “The Fifth” is located at 112 S. Orange Avenue adjacent to Vintage Lounge. I was recently invited to a media preview of their items and have to say I was thoroughly impressed.

Right when you walk through the door, you could feel practically transported to a city like Miami or downtown Manhattan: sleek, modern designs, glowing dynamic lights, and beautiful white rock encapsulate the restaurant. The setting is upscale yet relaxed. The staff are all unpretentious and warm to guests. At the front is a retail space with liquor and various goodies stocked for customers on the go. The real star of the place, however, is the food.

Led by Chef Dean Holland from Le Cordon Bleu, The Fifth features a menu of familiar, yet creative favorites from gourmet burgers to mac and cheese and I can see the items being popular for the busy Downtown professional’s lunch hour, dinner date or late-night food craving.

During my lunch visit, I tried some of their V potato chips as well as the signature V Chopped Steak burger. The V potato chips were dusted with white truffle and sea salt, crispy and delightful and altogether prepared very well. I noshed on them all throughout lunch. The V Chopped Steak burger was also expertly prepared with very high quality grade beef, cooked perfectly to my desired medium, and topped with caramelized onions, tomato, arugula, and an alioli sauce. The burger probably ranks up among the best I’ve had in Orlando. The prices are a bit higher here than others, but the ingredients and flavors warrant the premium.

The V Potato Chips with sea salt

The V Chopped Steak Burger with caramelized onions, tomato, arugula, ale-oli sauce

Mini chicken sliders drizzled with a Maple Bacon Aioli

At the front is a retail space with liquor and various goodies stocked for customers on the go.

McCoy’s at Orlando International Airport

Local

Ricky Ly

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Nov 30, 2012

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McCoy’s at Orlando International Airport

McCoy’s Bar & Grill at Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Boulevard, Orlando, FL 32827
Located inside the main terminal of Orlando International Airport (MCO)
on the lobby level of Hyatt Regency Hotel
Phone: (407) 825-1234
Flexible hours: M-Su 11a.m. to 1 a.m.

The airport code for the Orlando International Airport – rather than OIA as you would think – is represented by the letters MCO. The code stands for the airport’s former name, McCoy Air Force Base, named for the late Colonel Michael Norman Wright McCoy.

McCoy’s Bar & Grill restaurant located at Hyatt Regency Orlando International Airport (and also named for the late Colonel) was recently redesigned with a hip, ultra-modern look with natural bamboo flooring and day lighting, dark wood finishes and a soft earth tone color palette. I was invited recently for a media event to check out the new digs as well as the surprisingly pleasant “local” menu on board.

The interior renovation was handled by CCS Architecture, a firm that has gained international acclaim for its restaurant projects. Other features include open kitchen concept; high-definition, flat panel televisions; private dining areas; two high-top communal tables fitted with outlets for guests to recharge their communication devices; complimentary Wi-Fi; and a well-stocked bar featuring an extensive selection of wines by the glass that complement the menu, draft and bottled beers, and signature, popular and non-alcoholic beverage options.

An expanded, free-standing sushi bar features custom-made selections prepared by a classically-trained Japanese sushi chef led by Chef Hiro Masaki. Menu features Nigiri and Maki Sushi, Traditional Rolls, a selection of appetizers and entrees including a seasonal pre fix Bento box. Much of the fresh fish served at McCoy’s and used in the sushi bar arrives at the restaurant straight off the runway after being flown in from other locations.

When people think of food at the airport, they hardly remember that McCoy’s and its sister restaurant Hemisphere both located in the Hyatt Regency at the Orlando International Airport, can be an elevated culinary experience while you await the next flight.

The updated menu blends Hyatt’s Food. Thoughtfully Sourced. Carefully Served. global food initiative with the unique needs of airport visitors. The new menu raises the bar for traveling diners while providing sustainable and responsible food and beverage choices and does so with true vigor, enough to make any “locavore” salivate for a dish.

Locally-sourced foods include:

Blueberries and Cornish hens from Ocoee, Fla. including Lake Meadow Naturals
Little gem romaine lettuce from Apopka, Fla.
Pork from Avon Park, Fla. from Palmetto Creek Farm
Sunray venus clams from Pine Island, Fla.
Wild royal red shrimp from Canaveral, Fla.

Ultra-fresh sweet and savory sorbets, sauces and mousses are made with seasonal ingredients using the revolutionary Pacojet™ culinary appliance. Examples include apple cider sorbet, pomegranate sorbet and cream cheese ice cream.

Some dish highlights here at McCoy’s include:

MCO Traveler’s Trio small plates are 3 for 17.95 | 1 for 7.00.

Selections include:

Spring Rolls house made, Vietnamese style with palmetto creek farm pork & nuoc mam sauce
Calamari fresh from Point Judith RI, lightly breaded & fried, served with ponzu aioli
Pork Carnitas Taco palmetto creek farm pork braised with sour orange, shredded lettuce, pico, crema, white corn tortilla
Baked Baby Brie, pecans, dried cranberries, lake meadow honey, served with multi-grain chips
Healthy options include selections from Hyatt’s StayFit Cuisine program, gluten free and vegetarian items, and a “For Kids By Kids” children’s menu created in collaboration with Alice Waters and the Partnership for a Healthier America.

Crawfish Chowder – A McCoy’s specialty for 20 years
Shrimp Mojito Salad with mixed local lettuce, Canaveral royal red shrimp, fresh orange sections, mango, spiced pecans, Mojito vinaigrette
Grilled Citrus Chicken Panini with sourdough bread, local produced Oaxaca cheese, shaved chicken breast, mango aioli, avocado, French fries
OIA Mac N Cheese with Oaxaca, smoked cheddar and Monterey jack cheeses, roasted Poblano peppers, cornbread crust, mixed local green salad
Grilled Steak salad with natural flat iron steak, red onion jam, crouton, Florida grown Bordeaux spinach, roasted red peppers, smoked bacon, bleu cheese & honey balsamic vinaigrette
Lake Meadow Naturals Whole Cornish Hen grilled with sage & garlic marinade, roasted butternut squash, apple and fennel slaw, natural jus

McCoy’s – Team Profiles

Chef David Didzunas is a graduate of The Culinary Institute of America in Hyde Park, New York. He started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta, and was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport. Didzunas stays in touch with the latest trends in food and wine by traveling to Spain, Itlay and various parts of the United States.

Housemade ice creams at McCoy’s made using the revolutionary Pacojet™ culinary appliance

Local Winter Park Dairy Cheeses

Ocean Prime presents Stone Crab Claws for a limited time

Ricky Ly

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Nov 23, 2012

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Ocean Prime presents Stone Crab Claws for a limited time

Ocean Prime now offers claws that inspire awe! Beginning today, guests at Ocean Prime can savor impeccably fresh and simply prepared stone crab claws at the peak of their season.

For a limited time only, the stone crab will be served in a traditional style chilled over ice with a mustard dipping sauce for $30/half pound and $56/full pound.

Ocean Prime is a steakhouse and seafood restaurant concept owned by Cameron Mitchell Restaurants that currently consists of nine restaurants in eight states.

Ocean Prime
7339 West Sand Lake Road Orlando, FL 32819
(407) 781-4880
http://www.oceanprimeorlando.com/

From Ocean Prime:

Ocean Prime invites Orlando residents to celebrate the season of giving and receiving! With every $100 gift card purchase, guests will receive an additional $25 bonus reward card for themselves. Guests can choose from the freshest seafood and finest cuts of steak at the modern American supper club. Combined with the restaurant’s Wine Spectator-honored wine list, handcrafted cocktails prepared by expertly trained bar chefs and genuine, red carpet hospitality, Ocean Prime creates a truly memorable holiday dining experience.

Remember Ocean Prime for holiday bookings, as well! Ocean Prime Orlando features three stunning private dining rooms which accommodate guests of 12, 18 and 32 Guests. The latter two rooms may be combined to seat up to 50 Guests. For more information about purchasing gift cards, please call 407.781.4880 or visit www.ocean-prime.com/giftcards. For more information about private dining opportunities, please contact Jo Truett at 407.781.4880.

Second Harvest Food Bank of Central Florida’s new Executive Chef Dawn Viola

Interviews

Ricky Ly

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Nov 19, 2012

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Second Harvest Food Bank of Central Florida’s new Executive Chef Dawn Viola

Dawn Viola was recently named the new Executive Chef and Kitchen Director of Second Harvest Food Bank of Central Florida, overseeing their 2000 sq. ft. production and teaching kitchens. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her focus to food when she discovered she had multiple food allergies. We had the opportunity to talk to Dawn recently about her new role, the food bank’s new initiatives, as well as some tips on eating healthy.

Tasty Chomps: As Executive Chef and Kitchen Director, what are some of your goals and objectives for Second Harvest Food Bank in this capacity?

Dawn Viola:

The main purpose of the Second Harvest Community Kitchen, and overall mission of Second Harvest, is to simply feed more people in Central Florida, but part of our approach to meeting that goal is unique for our area.

We are opening a brand new distribution facility in January 2013, and within that facility, we will be operating a 2000 square foot commercial kitchen, producing from-scratch, high-quality, nutritious meals that help feed Central Florida’s families and individuals in need. How those meals are produced, however, is something very special. The Community Kitchen is launching a culinary training program for disadvantaged adults, empowering these individuals through on-the-job culinary and life skills training. Students enrolled in our program will prepare the meals going out to our community while under the supervision and mentorship of our Chef Trainer.

Second Harvest Community Kitchen students will be recruited from our partner agencies, the foster care system and nonprofit organizations that help people who are seeking a brighter future. Students will receive foodservice training that includes hands-on cooking and kitchen experiences, complimentary to the curriculum of accredited culinary institutions should any student wish to continue on to culinary school. They will also spend part of their day in the classroom learning life skills and employment assistance. ServSafe food handler and manager courses will be provided, as well as opportunities to intern in the kitchens of local businesses.

In addition, we’ll be offering community cooking and nutrition classes, open to the general public, so students can practice public speaking and presentation skills. We will also offer on-site catering services in our Community Room so that students will be exposed to banquet catering.

TC: Many people experience sticker shock when looking at the costs for eating healthy, what are some tips and advice you have for families who are looking to eat healthy and affordably?

DV: Eating healthy on a budget is easy if you eliminate 99% of processed/convenience foods from your diet and cook most meals at home, from scratch. Instead of buying a box of cookies, crackers or toaster pastries at $4.95, use that money to purchase two bags of apples or other fresh produce; or stock up on whole grain rice, dried or canned beans, or even quinoa. Making sweet treats at home from scratch can be done for a fraction of the cost as well, and are much healthier (in moderation) without the shelf-stable additives and conditioners (which are all of the ingredients you can’t pronounce on the label).

TC: How can local Central Floridians help the Second Harvest Food Bank?

DV: We have an incredible volunteer program and encourage everyone to come out and visit us any time during the year as individuals, groups, and company-wide volunteer days. We always welcome donations of healthy foods, both fresh and non-perishable, as well as non-food essentials such as shampoo, diapers and toothpaste. Financial donations are always needed. An investment of $1 donated to Second Harvest Food Bank can provide up to $9 in food value to people who are struggling.

Once the Community Kitchen is open and in full operation, we’ll be looking to partner with local chefs for our Chef’s Table dinners, which will begin April 25th and continue the last Thursday of every month. Chef’s Table will offer our students an opportunity to work with a variety of local chefs in our kitchen, preparing a multi-course plated dinner for community guests. Revenue from Chef’s Table ticket sales will support the growth of our Community Kitchen program. We’ll also be looking for guest chef speakers to share their unique culinary points of view with our students through lectures and demos during their class time.

TC: What is your favorite meal to cook?

DV: I have so many favorites, so I think it really comes down to more of a method than a particular recipe. Supporting our local farmers and local food artisans is very important to me as well — I always buy local whenever I can. So whether a chicken pot pie using local butter in the pastry crust with local chicken and vegetables, or locally-caught snapper, fresh food, simply prepared to bring out the best it can be, is my most favorite meal to cook.

You can find more information and follow Dawn’s blog at DawnViola.com

Follow Second Harvest Food Bank on Twitter, Facebook and Second Harvest Food Bank of Central Florida

Perrotti’s NY Deli – Winter Garden

Ricky Ly

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Nov 19, 2012

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Located at the intersection of Winter Garden Vineland Road and Lake Butler Blvd in Winter Garden, Perrotti’s NY Deli is a family run, local deli that serves up some of the best sandwiches in town.

Their deli stocks Thumann’s deli meats and cheeses as well as Just Bagels, true “water bagels” from the Bronx. The small deli shop is decked in Pittsburgh Steelers memorabilia, due to the owner’s love for the football team, but the family has roots from New York.

The Perrotti menu

On a recent visit to Perotti’s, I ordered the signature Perrotti-Petro sandwich. This epic sandwich is made with layers of corned beef, pastrami, provolone, coleslaw, potato chips, tomatoes, and topped with spicy mustard on rye bread. The combination is fantastic.

The New Yorker sandwich, a corned beef, pastrami, swiss cheese on rye with Dusseldorf mustard, and the Pastramageddon, hot pastrami, pepper jack cheese, hot peppers, jalapenos, 1000 island dressing, and creamy horseradish on rye bread are also great, mouth watering, sandwich choices here.

The Perrotti-Petro sandwich, filled with corned beef, pastrami, provolone, coleslaw, potato chips, and tomato…yum

The Pastramageddon sandwich made with hot pastrami, pepper jack cheese, hot peppers, jalapenos, 1000 island dressing, and creamy horseradish on rye bread

Gringos Locos – Tacos downtown Orlando

Tex-Mex

Ricky Ly

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Nov 18, 2012

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Open late till 3am and later, Gringos Locos is perfect for grabbing some Tex-Mex grub after hitting up the bars downtown.

The place is a bit of a dive, dark and with relative few seats. No matter, as most hungry patrons probably are going in just for a quick bite to satisfy their late night munchies.

They serve up some creative if inappropriately named dishes, mostly burritos, tacos, chips and queso and salsa, enchiladas. I went for the Double D’s, a “double decker” taco made with a queso spread on a soft tortilla wrapped around a crunchy hard shell and then filled with cheese, lettuce, tomato, sour cream, and some pork meat, a flavorful choice. The fish tacos I tried were a bit bland and a bit too wet for my liking, maybe would have helped with some spicier salsa.

The fish tacos…could be better.

but he pork double d’s were a hit!

Hostess Brands including local Merita Bread to close – List of Hostess Products

Ricky Ly

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Nov 16, 2012

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Hostess Brands including local Merita Bread to close – List of Hostess Products

“Where are all the Twinkies? – Zombieland”

Hostess Brands, Inc., known as Interstate Bakeries during most of its existence, was a wholesale baker and distributor of bakery products in the United States. On November 16, 2012, it began liquidation proceedings. It is the owner of the Hostess, Wonder Bread, Nature’s Pride, Dolly Madison, Butternut Breads, and Drake’s brands. Locally, Merita Bakery in downtown Orlando is a part of the Hostess Brands and is also set to close according to the Orlando Sentinel article on Hostess Brands liquidation. It’s iconic neon signs can often be seen from I-4, travelling east and west through downtown Orlando.

Beloved Hostess Products

On November 16, 2012, management announced that it has filed a motion in United States Bankruptcy Court in White Plains, New York, seeking permission to close its business and sell its assets. Two days earlier it warned that Hostess would liquidate unless the bakers, who were striking in protest against a new contract imposed in bankruptcy court, returned to work. Management intends to sell all assets and lay off 18,500 employees

At the time of Hostess’s liquidation, these were their brands in the United States.

Baker’s Inn
Beefsteak
Blue Ribbon
Bread du Jour
Butternut Breads
Colombo
Cotton’s
Di Carlo
Drake’s
Dolly Madison
Dutch Hearth
Eddy’s
Good Hearth
Holsom
Home Pride
Hostess
J.J. Nissen
Merita
Millbrook
Mrs. Cubbison’s
Nature’s Pride
Parisian
Standish Farms
Sweetheart
Toscana
Wonder Bread

I recently visited my neighborhood Publix and 7-Eleven, and sadly, the Twinkies were all sold out. Only sno-balls, cupcakes, zingers, and donettes were left 🙁

List of hostess products, cupcakes, zingers, donettes, twinkies, fruit pies, ding dongs, ho hos

The following is a list of beloved Hostess Products which may be gone soon:

Hostess Cupcakes
Its most common form is a chocolate cupcake with chocolate icing and vanilla creme filling, with eight distinctive white squiggles across the top, first sold on May 11, 1919.The cakes are produced from a batter which includes flour, sugar, cocoa and water.

Hostess Mini Muffins

Donettes
Powdered donuts with white powder or chocolate dipped.

Sno Balls
Sno Balls are cream-filled chocolate cakes, which are then covered with marshmallow frosting and coconut flakes. They are marketed by Hostess. Sno Balls are usually pink; however, they are also available in chocolate, lemon, white, green, blue and other colors, depending on the holiday.

Hostess Fruit Pie
made with fruit filling

Twinkies
Twinkies were invented in Schiller Park, Illinois in 1930 by James Alexander Dewar, a baker for the Continental Baking Company. Realizing that several machines used to make cream-filled strawberry shortcake sat idle when strawberries were out of season, Dewar conceived a snack cake filled with banana cream, which he dubbed the Twinkie. He said he came up with the name when he saw a billboard in St. Louis for “Twinkle Toe Shoes”. During World War II, bananas were rationed and the company was forced to switch to vanilla cream. Twinkie the Kid is the mascot for Twinkies, Hostess’s golden, cream-filled snack cakes. You can still buy them on Amazon for now

Ding Dongs
A Ding Dong is a chocolate cake that is sold by Hostess Brands. It is round with a flat top and bottom, about three inches in diameter and a little more than an inch high, similar in shape to a hockey puck. A white creamy filling is injected into the center, and a thin coating of “chocolate” glaze covers the entire cake. The cake was originally wrapped in a square of thick aluminium foil, enabling it to be carried in lunches without melting the chocolate glaze.

Ho Ho’s
Ho Hos are cylindrical, frosted, cream-filled cakes that are made by the Hostess company and are distributed in the United States. These cream filled chocolate cakes have a pinwheel design based on the Swiss Roll. They are similar to Yodels by Drake’s and Swiss Rolls by Little Debbies

Wonder Bread – the iconic bread

Merita Bakery – Bread

Sweet Snacks
Twinkies
CupCakes
Ding Dongs
Ho Hos
Sno Balls
Donettes
Devil Dogs – Drake’s
Funny Bones – Drake’s
Ring Dings – Drake’s
CoffeeCakes – Drake’s
Blueberry Muffins – Drake’s
Yodels – Drake’s

Breads
Wonder
Nature’s Pride
Merita
Home Pride
Beefsteak
Butternut
Millbrook
Eddy’s
J.J. Nissen
Sweetheart
Cotton’s Holsum
Bread du Jour

Rest in Peace #RIP #TwinkieTheKid

Buy all the Hostess Cakes on Amazon.com Today Here Before it’s too late!

Magic Wok – Dr. Phillips/Universal Area – Authentic Shanghainese

Chinese

Ricky Ly

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Nov 16, 2012

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Magic Wok – Dr. Phillips/Universal Area – Authentic Shanghainese

Don’t let the name mislead you. This is not your typical to go Chinese take out joint, but rather a nice little family-owned restaurant with authentic Chinese food made to order. The decor inside, rather than your typical Spartan fittings, has nice furnishings and a small wine list, perfect for a sit down meal.

I first heard about Magic Wok from fellow foodblogger TravelerFoodie.com, where he went and tried among other things, stinky tofu.

I was intrigued. The first time I had stinky tofu was at a street stall in Hong Kong. The stench was undeniable and reached as far as three blocks away.

Magic Wok specializes in both traditional Shaghainese and Americanized Chinese food with a variety of vegetarian and healthy choices. Shanghainese cuisine is often thought of as the youngest of Chinese regional cuisines, with elements of Cantonese, Szechuan, and Peking style foods. I didn’t end up ordering stinky tofu on my visit (mostly due to my lack of ability to translate the “Chinese” menu), but there were plenty of other great items listed in the traditional “English” menu.

Dim sum is most known for being from the southern, coastal region of Guangzhou and Hong Kong, though there are variations of the brunch menu in Shanghai and other cities. The small Shanghainese dim sum menu here features steamed pork buns (similar to soup dumplings, but without soup), honey ham and bean curd skin in a steamed bun, and steamed fish dumplings, among other items not found at most other dim sum places, which trend more towards the Cantonese variety. I enjoyed the steamed pork buns, but would have enjoyed it more if there were soup. Its looks deceived me. The honey ham and bean curd skin bun was delish. The sweet honey ham with crispy bean curd skin in a soft bun, provided a nice contrast in textures and sweet and salty tastes.

Your appearances deceived me, dear steamed pork dumpling.

The chef’s specialties feature crunchy, delectable Shanghai-style sweet and sour ribs and Peking duck. There is an extensive list of home-style soups like ham with winter melon soup, sea cucumber with fish maw soup, and stuffed fried dough and bean curd soup. Braised meat balls, braised pork belly with bean curd knots, and spicy stir fried snapper are some other must-tries here.

The restaurant is owned and operated by a mom and pop (Nina and George) for over 20 years here in Central Florida and have been known for their kindness and friendliness. Because there are literally only two people who work here, the meals may take a while longer to come out, especially if there is a large order, but it’s worth the wait.

Honey ham and bean curd skin buns – very fun to eat

Scallion pancakes, a classic dim sum dish, especially in Shanghai

Steamed pork buns – not the soup dumplings variety – but close.

Fried rice with eggs, salty fish, and chicken

Roast duck, not the Peking variety, is rather standard. Order ahead if you want the crispy Peking style Duck to allow the kitchen time to prepare.

Fried anchovy and nuts dish – typically an appetizer or snack

Shanghai style sweet and sour ribs, a hit with our dining companions

Braised Pork belly with curd skin knots

Chinese Water Spinach

See their full menu, in “English”, here
http://www.magicwokorlando.com/#!english-menu

Local Thanksgiving dinner meal options in Orlando

traditions

Ricky Ly

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Nov 16, 2012

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Local Thanksgiving dinner meal options in Orlando

For those on the go this year in Orlando, the following is a compilation of Thanksgiving meal specials around town.

For those travelling through the Orlando International Airport, check out the Hyatt Regency hotel’s (located inside the OIA) Hemisphere restaurant. They are hosting a buffet special November 22, 2012 11 AM –– 3:30 PM for $32.95 per person with House Made Chicken Liver Mousse, local sweet corn and shrimp chowder, apple cider and ginger brined all natural roasted turkey, roasted Lake Meadows Natural cornish hen, Palmetto Creek Farms Smoked Ham, and more. Download the PDF of the Hyatt Regency OIA – Hemisphere Restaurant – Thanksgiving Buffet Menu 2012 here

HOLIDAY BUFFETS AND DINING EVENTS AT ROSEN HOTELS
Leave the cooking (and the dish washing!) to Rosen Hotels. Bring the entire family on Thursday, Nov. 22, 2012, Thanksgiving Day and Tuesday, Dec. 25, 2012, Christmas Day for a choice of three delicious holiday buffets:

Rosen Plaza/Grand Ballroom
9700 International Drive, Orlando, FL 32819
Holiday Buffet with Wine
Buffet Hours: 11 a.m. – 5 p.m.
Price: Adults $34.95 plus tax and gratuity; children ages 4– 10; $15.95 plus tax and gratuity; children under 4, one free child with each paying adult; Visit the website for a coupon for $5 off each adult.
Reservations: 407-996- 0256
www.rosenplaza.com

Rosen Centre/Cafe Gauguin
9840 International Drive, Orlando, FL 32819
Champagne and Mimosa Holiday Buffet
Buffet Hours: 11 a.m. – 7 p.m.
Price: Adults $39.95 plus tax and gratuity; children ages 4 – 12 $16.95 plus tax and gratuity; children under 4 are free
Reservations: 407-996-2385
www.rosencentre.com

Rosen Shingle Creek/Café Osceola
9939 Universal Blvd., Orlando, FL 32819
Champagne Holiday Buffet
Buffet Hours: 11:30 a.m. to 7 p.m.
Price: Adults $64.95 plus tax and gratuity; children ages 4 – 11 $24.95 plus tax and gratuity; children under 4 are free; 25 percent off adults if Florida resident or hotel guest
Reservations: 407-996-FOOD (3663)
For parties of 10 or more, please call 407-996-9770.
www.rosenshinglecreek.com

For more information about holiday events at Rosen Hotels & Resorts, visit www.rosenhotels.com/holidays.

On International Drive, at the Hilton Orlando, three of their restaurants are having special menu items on Thursday including Spencer’s for Steaks and Chops, David’s Club, and The Bistro. Spencer’s for Steaks and Chops will feature dishes like Roasted Butternut Squash Bisque with Fried Sage $9.50, Crab Cake with Candied Prosciutto, heirloom tomato, egg, hollandaise $17.25, Traditional Oven Roasted Turkey with Savory Duck Bread Pudding, Spaghetti Squash, Cranberry, Cippolini Onion Gravy $29.50, Scottish Salmon with Sunchoke Risotto, Beets, Arugula Pesto, Mushrooms $33.50, and more. Check out the specials here.

THANKSGIVING DAY AT SEASONS 52

Enjoy signature favorites from our seasonal menu or select the special holiday menu below. Complete your meal with a Pumpkin Pie Mini Indulgence.

Seasons 52
Hours of Operation for Thanksgiving Day:
12:00 pm – 9:00 pm

Type of Service:
Signature favorites from the Seasons 52 seasonal menu or
select the special Thanksgiving menu

Classic Oven Roasted Turkey
with herb and mushroom stuffing, mashed Yukon Gold potatoes,
roasted delicata squash, haricots verts and citrus cranberry relish 23.95
(Child’s portion $15 – available for children under 10)

George’s Thanksgiving Wine Picks

ZD Chardonnay, California ’10
Glass 12.75 Bottle 5 1.00

Schug Pinot Noir, Sonoma Coast ‘09
Glass 13.75 Bottle 55 .00

Physical Address:
Seasons 52 By Altamonte Mall
463 E. Altamonte Drive
Altamonte Springs, FL 32701
Phone number for reservations: (407) 767-1252

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Indulge in a Thanksgiving Feast at Mitchell’s Fish Market

Winter Park, FL – (October 30, 2012) – Leave the cooking to us this holiday season. Mitchell’s Fish Market, located in Winter Park Village, will be offering a fabulous Thanksgiving Day feast on Thursday, November 22 from 11:00a.m. to 7:00p.m. The menu will be featuring a delicious three-course traditional meal featuring oven-roasted turkey served with apple-herb stuffing along with a choice of starter, side and dessert.

The price is $24.99 for adults, $8.99 for children ages 12 and under. Complimentary valet parking. Reservations are strongly recommended and can be made by calling (407) 339-3474. For guests who crave their signature items, they will also be offering their regular dinner menu.

Mitchell’s Fish Market, Winter Park offers upscale dining for lunch and dinner in a fun, relaxed atmosphere. The menu is ever changing and offers 80 fresh seafood choices and it is printed twice daily. The catch and carry menu offers fresh fish, soup and sauces, steak and shellfish, fresh baked desserts, party platters and select items from the raw bar. Dining options include the main dining room, al-fresco dining on the patio, bar dining, and private dining for parties up to 36 guests. The wine list offers selections from wine regions from all over the world and the bar menu features happy hour, signature martinis and fresh squeezed juice is served with select cocktails. Hours are lunch: Monday – Saturday, 11:30 AM – 4:00 PM, Sunday, 11:30 AM – 3:00 PM. Dinner is served Monday – Thursday, 4:00 PM – 11:00 PM, Friday & Saturday, 4:00 PM – 12:00 AM and Sunday, 3:00 PM – 10:00 PM. For reservations, please call (407) 339.3474 www.MitchellsFishMarket.com. 460 North Orlando Avenue, Winter Park.

Winter Park Harvest Festival 2012 – Saturday November 17

Events

Ricky Ly

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Nov 16, 2012

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Winter Park Harvest Festival 2012 – Saturday November 17

FEATURING A NEW BEER GARDEN AND CHIPOTLE KIDS CORNER THIS YEAR

“A Local Folkus” continues its commitment to the local food movement by celebrating the third annual Winter Park Harvest Festival on Saturday, November 17 from 10 a.m to 4 p.m.

Throughout the day, a local producer-only market in Winter Park’s Central Park’s West Meadow will offer festival-goers the chance to gather up all the ingredients to create a completely local Thanksgiving meal.

The Winter Park Harvest Festival promises an action-packed day with Chipotle kids corner activities, live folk music, cooking demonstrations, health and homesteading seminars, and do-it-yourself gardening sessions.

A food court will offer a variety of fresh flavors from food trucks to popsicle stands, and an adjacent beer garden will provide locally brewed options to refresh your palates.

This Florida Hospital-sponsored community garden will showcase grow boxes tended to by local schools, churches, families, and other organizations.

The City of Winter Park’s Pedestrian and Bicycle Advisory Board will provide a bike valet for your convenience, so enjoy a nice ride to the festival al fresco, and join your local chefs, farmers, artisan producers, and neighbors for this one-of-a-kind celebration of Central Florida’s harvest!

The Winter Park Harvest Festival is an event produced by the local food events and advocacy organization, A Local Folkus, and in partnership with Central Florida’s upcoming local food hub, East End Market. Learn more about A Local Folkus’ projects and events that support the area’s economy, inspire farm to table living and bridge the gaps in our local food system here.

Event Address:
150 N. New York Ave.
Winter Park, FL 32789

WPharvest.com
Facebook.com/WPharvest
Twitter.com/WPharvest

Orlando Japan Festival 2012 – Photo recap

Ricky Ly

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Nov 12, 2012

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Orlando Japan Festival 2012 – Photo recap

The Orlando Japan Festival is an annual event put on by the local Orlando Japanese community, and is one of my personal favorite events of the year. The event, which was once hosted at the Rangetsu building on International Drive, is now put on at the Hunter’s Creek plaza just south of SR 417 on John Young Parkway.

There are amazing traditional performances like the 100 Drummers taiko performance performed by Matsuriza of the Disney Epcot Japan Pavilion, Koto (Japanese harp player), traditional Japanese Dance, Tsugaru-Shamisen, the age-old iconic Tea Ceremony (symbolic of Japan’s oldest traditions), Japanese Calligraphy (shodo), Martial Arts demonstrations, as well as a chance to try-out real Japanese Kimonos.

My favorite aspect of the festival is the many Japanese Food Stalls staffed by the local Japanese restaurant community including Rangetsu, Sushi Tomi, Japan Food Aki, the Disney Epcot Japan Pavilion, and more. Below are a few photos from the event:

http://orlandojapanfestival.com/

Green Tea Cheesecake from the Disney Japan Pavilion at Epcot!

Staff from the Disney Japan Pavilion at Epcot

Rice cracker making machine

Disney Epcot Japan Pavilion staff!

Sukiyaki beef buns from Disney Epcot Japan Pavilion

Chirashi from Rangetsu

Sweet bean rice cake on a stick

My friend Hisae! Many people were in traditional Japanese wear, as well as anime cosplay at the festival

Mr. Harris Rosen of Rosen Hotels performing the traditional Japanese tea ceremony. Mr. Rosen last year donated over $100,000 to the victims of the Japanese Earthquake/Tsunami disaster in 2011

Shrimp Tempura with curry katsu rice and pickled cucumbers from Japan Food Aki

Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

Ricky Ly

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Nov 11, 2012

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Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

I was recently invited to attend an event hosted by Driscoll’s at Epcot’s Food & Wine Festival. The live culinary demonstration was to showcase Driscoll’s commitment to healthy eating performed by Chef Jon Ashton and Dietician Dr. Wendy Bazillian. Though I did not make it to the event in time, you can read more about the demo’s at our friend’s blogs:

I did however make it to the media event at Wolfgang Puck’s Grand Cafe at Downtown Disney after the demonstration. Wolfgang Puck, one of the most successful celebrity chefs in the world, created his own personal style by fusing formal French techniques with Asian—and California—influenced aesthetics and by using only the best ingredients. The menu here is a unique eclectic mix of pizzas, sushi, salads, and more. Overall it was a fun time, chatting the night away with fellow bloggers and talking about the most recent going-ons in the world.

The Dining Room, located on the upstairs level of Wolfgang Puck’s Grand Cafe, features a more sit down and classier affair than the bustle of the downstairs amenities.

Dr. Wendy Bazilian with Fran, marketing director for Driscoll’s Berries

The menu for the Driscoll’s dinner at Wolfgang Puck’s

Vegetable Spring Rolls
Asian vegetables, Chinese mustard

Oven Roasted Salmon in lobster butter sauce – ordered by Julie Fagan of PBFingers.com

Herb Roasted Half Chicken
Oven roasted wild mushrooms, dressed watercress with natural rosemary jus

Spicy Beef Goulash – Braised beef with sauteed spaetzle, parsley, marjoram and paprika. My first time having beef goulash and fried spaetzle dough. The dish reminded me of a hearty, home cooked beef stew, with a nice touch of spice. I enjoyed it especially since it was a bit chilly that evening and the stew warmed me up quite well

Lovely cheesecake with fresh berries from Driscoll’s – the berries were fresh and not too tart, just right.

Inside the bottom floor of Wolfgang Puck’s Grand Cafe at Downtown Disney

Cocina 214 – Tex-Mex – Winter Park

Mexican

Ricky Ly

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Nov 11, 2012

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Cocina 214 is a contemporary Mexican Kitchen and Bar with its name, cocina, coming from the Spanish word for kitchen and 214, the Dallas area code, and home place of the owners of Cocina 214. Tucked off a side street from busy Park Avenue, its location on Welbourne Ave can be easy to miss, but once inside you will find it to be more than memorable.

The decor here is elegant and classy, and definitely well deserved of its title of the best place to bring a client from the Orlando Business Journal.

The owners of Cocina 214 missed the Tex-Mex food of their native state of Texas so much that they created this restaurant off of Park Avenue to bring the flavors that they missed to Winter Park.

The 214 salsas are all made in house and come as mild (fire roasted salsa), medium (verde and pineapple habenero), and hot (habenero and coconut habenero). Start off with some of their hand mashed, chilled guacamole with chips and a wedge of lime.

Chunky mashed guacamole, enough to share with a group

The taqueria menu features a number of “street” tacos made in different ways like the brisket tacos, with beef brisket, pico de gallo, and cheese served on flour tortillas, or the Don Carlos, blackened fish tacos with slaw, avocado, and jalapeno vinaigrette salsa. The tacos here are served on a very different style of tortilla that we are accustomed to, made in house and very light and fluffy, almost the consistency of the Indian naan or roti bread, and very delicious.

In addition to the tacos, there is also of course an exhaustive selection of margaritas, mojitos, tequilas, and specialty cocktails for enjoyment.

Brisket Tacos made with beef brisket, pico de gallo, and cheese on house made flour tortillas

The Park Ave Lux margarita, made with Patron Silver & Patron Citronge, hand shaken with fresh lime juice

Tres Leches Cake three-milk cake, a sponge cake, also made in house, soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.

Cocina 214
151 E. Welbourne Ave., Winter Park (between West Morse Boulevard and West New England Avenue)

Eat Local Week 2012 by Slow Food Orlando

Events

Ricky Ly

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Nov 4, 2012

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Eat Local Week 2012 by Slow Food Orlando

EAT LOCAL WEEK: NOVEMER 9-17, 2012 Presented by Slow Food Orlando

The 3rd Annual Eat Local Week—a weeklong celebration of local food, community and culture in Central Florida—takes place November 9 – 17, 2012.

Over a dozen FREE activities are scheduled throughout the week so that people all over Central Florida can EAT LOCAL, DRINK LOCAL, SHOP LOCAL, and LEARN LOCAL. In addition, several area restaurants and other establishments will present three-course, prix fixe menus all week long, featuring ingredients from local farms, ranches and fisheries.

Presented by Slow Food Orlando, a local chapter of an international organization that promotes regional and authentic foods, community events throughout the week emphasize the core values of Slow Food: that food should be “Good, Clean and Fair.”

By attending a free event or ordering the Eat Local Week menu at one of the participating restaurants, community members can enjoy the taste of fresh, seasonal food and support the growing local-food movement.

Participating Restaurants with Prix-Fixe Menus ($15-45)

Infusion Tea (1600 Edgewater Dr, Orlando)

The Rusty Spoon (55 West Church St, Orlando)

al Fresco (146 West Plant St, Winter Garden)

fresh. (535 West New England Ave, Winter Park)

McCoy’s Bar & Grill at the Hyatt Regency OIA (9300 Airport Blvd, Orlando)

Hawk’s Landing Steak House at the Orlando World Center Marriott Resort (8701 World Center Dr, Orlando)

Paxia (2611 Edgewater Dr, Orlando)

Merritt’s Table (170 North Grove St, Merritt Island)

The Wave … of American Flavors at Disney’s Contemporary Resort (4600 World Dr, Lake Buena Vista)

Wild Ocean Seafood Market (at Audubon Park Community Market and Brevard Farmers Market)

Dandelion Communitea Café (618 North Thornton Ave, Orlando)

Big Wheel Mobile Food Truck (at Audubon Park Community Market)

EVENT TIMELINE (all events have FREE admission unless otherwise noted)

Friday, November 9 5-7pm:

DRINK LOCAL at Kick-off Happy Hour at Redlight Redlight Beer Parlour, 2810 Corrine Dr, Orlando. Flights of local beer will be available at a special price, and Cigar City Brewing Company will have a representative on hand to talk about one of Florida’s most award-winning breweries!

Saturday, November 10

9am-3pm:SHOP LOCAL at the Lake Meadow Naturals Farm Store, 10000 Mark Adam Rd, Ocoee.

noon-2pm: Visit the Slow Food Table at the Sanford Farmer’s Market, 200 East 1st Street, Sanford to LEARN LOCAL and sign up for free home delivery of Edible Orlando magazine.

Sunday, November 11

noon-4pm:SHOP LOCAL at Heart of Christmas Farms farm store, 21310 Fort Christmas Rd, Christmas.

noon-4pm: LEARN LOCAL at Spacecoast Farm Tours: Tomazin Farms, 191 South Cucumber Lane, Samsula; Green Flamingo Farm, 398 North Putnam Grove Road, Oak Hill; Wild Ocean Seafood Market, 710 Scallop Dr, Cape Canaveral

4-8pm: EAT LOCAL at a Farm Dinner at Green Flamingo Farm. Enjoy a meal prepared by Chef Chris from Merritt’s Table, featuring fresh ingredients from Green Flamingo Farm, Wild Ocean Seafood Market, Log Cabin Groves, Tomazin Farms, Winter Park Dairy and Lake Meadow Naturals. $45 per person, $60 with wine pairings. Purchase tickets at www.eatlocalweek.com.

Monday, November 12

6-10pm: SHOP LOCAL and Meet the Producers at Audubon Park Community Market, 1842 East Winter Park Rd, Orlando. Slow Food Orlando will be on hand with tips for seasonal produce; local food for purchase from Big Wheel Provisions; free live music under the stars.

Monday, November 12-Saturday, November 17

6pm: DRINK LOCAL and enjoy a Tour of Orlando Brewing, Florida’s only Certified Organic brewery. Large selection of locally-produced beers on tap available for purchase.

Tuesday, November 13

4-8pm: SHOP LOCAL at the Kissimmee Valley Farmers Market, 201 East Dakin Ave, Kissimmee.

Wednesday, November 14

6-7pm: Edible Orlando publisher Kendra Lott will give a LEARN LOCAL lecture on “How to Eat Local on a Budget” at Orange County Public Library. Food samples provided.

Thursday, November 15

3-7pm: SHOP LOCAL at Brevard Farmers Market, Wickham Park Pavilion, Melbourne.

Saturday, November 17

10am-4pm: EAT, DRINK, SHOP & LEARN LOCAL at the Winter Park Harvest Festival at Central Park’s West Meadow, 150 North New York Ave, Winter Park. A full day of food, lectures, demos, live music and a producer-only farm market with vendors from throughout Florida.

For complete listings, prix-fixe menus, and to purchase Farm Dinner tickets, visit

www.EatLocalWeek.com

FACEBOOK.com/eatlocalweek

TWITTER: @eatlocalweek

The Dessert Lady – Church Street Station location has closed

Ricky Ly

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Nov 3, 2012

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The Dessert Lady – Church Street Station location has closed

As many of you know by now, the downtown location of The Dessert Lady at Church Street Station has closed. One of the last tenants of the once bustling historic Church Street Station, The Dessert Lady is in the process of moving to a new locale along Sand Lake Road (aka Restaurant Row) at the Dr. Phillips Marketplace.

I had always liked The Dessert Lady, with its deep red decor and setting a throwback to the yesteryear of Orlando. I could imagine, maybe back to the days cowboys would walk the halls of the Church Street Station and having a drink at the Cheyenne Saloon next door, finishing up their night in the arms and sweet caress of the Dessert Lady.

The cakes here were always quite delicious, and a rather generous portion, though you do pay for it. Flavors ranged from the traditional key lime pie and lush carrot cakes to the ever popular chocolate zuccotto and coconut brulee cheesecake varieties. You could get a sampler plate of four cakes together to share if you couldn’t settle on just one. Don’t forget to get a glass of milk goes well.

During this transition to the Dr. Phillips Marketplace location, they will still be accepting whole cake orders for pick up at our bakery at the Kirkman Rd bakery by appointment. by calling 407-999-5696. You can see their offerings here: http://www.dessertlady.com/

Below are some last photos of the Dessert Lady at Church Street Station for posterity:

A look inside The Dessert Lady at Church Street Station

Four cake sampler: coconut brule, chocolate zuccotto, key lime, and strawberry not so shortcake.

The coconut brulee cheesecake on a macadamia nut crust, topped with caramelized coconut.

Chocolate zuccotto, made with white and dark chocolate mousse, surrounded by chocolate cake dipped in amaretto.

Until we meet again, my fair Dessert Lady.

Bonefish Grill opens in Disney Area in Kissimmee

news

Ricky Ly

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Nov 2, 2012

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Bonefish Grill opens in Disney Area in Kissimmee

Founded in 2000 in St. Petersburg, Fla., Bonefish Grill specializes in market-fresh fish and other wood-grilled specialties. They recently opened a new location near Disney World at the following location:

Bonefish Grill
7801 W Irlo Bronson Memorial Highway
Kissimmee, Fla. 34747
PHONE: 321-677-0103

The nearly 5,000 square-foot restaurant at 7801 W. Irlo Bronson Memorial Highway also features a spacious dining room with an open kitchen and a large bar area, which includes three large community tables each seating eight guests. Overall, the restaurant has a seating capacity for approximately 260 patrons, including approximately 15 in the bar area and approximately 35 on the patio. This location will also employ approximately 90 Orlando-area residents.

Fresh Apple Martini
Fall apples soaked 3 days in vodka, with ginger liqueur, cinnamon and honey. Tastes like apple pie!

Recently named “Top Overall Restaurant”, “Best Seafood,” “Top Service,” “Top Rated Food,” “Top Healthy Options” and “Top Rated Facilities” category winner of ZAGAT’s 2011 National Chain Restaurants Survey and “Best Seafood Restaurant in the Nation” by a leading consumer product guide, Bonefish Grill has locations in several states and prides itself on the local feel of each restaurant. For more information on Bonefish Grill, visit www.bonefishgrill.com, facebook.com/BonefishGrill or follow on Twitter via @bonefishgrill.

The Bang bang shrimp is popular especially on Wednesday night’s for their happy hour.

Dinner is served seven days per week:
Monday – Thursday: 3 p.m. to 10:30 p.m.
Friday – Saturday: 3 p.m. to 11:30 p.m.
Sunday: 3 p.m. to 10 p.m.

Cheng’s Asian Bistro

Ricky Ly

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Nov 2, 2012

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Once an Asian buffet, Cheng’s Asian Bistro has turned back into an Asian restaurant serving up a mix comprised mostly of Chinese cuisine and Japanese sushi with a little bit of Thai offerings added. I was recently invited by my friend and co-worker to try out this restaurant out in West Orange county in the city of Ocoee.

The decor is nice here, a touch above other stereotypical Chinese places with granite table tops and deep red painted walls. A sushi bar set beneath a green roof is positioned in the back wall.

The interior of Cheng’s Asian Bistro

Traditionally a Thai dish, this Tom Yum soup with shrimp was fresh and hearty, very similar to what you may expect to find at a Thai home.

Cheng’s Asian Bistro serves up some rather tasty renditions of rather typical Chinese fare. Start off with some crispy beef, a Szechuan based dish made with thinly sliced beef that’s fried to a crisp. It’s fun to eat though it can be a bit dry. The flavor of the sauce is slightly tangy, spicy, and sweet, but not overpowering.

One of my favorite Chinese dishes, the “White Snow Prawn”, or more commonly known as creamy walnut shrimp, is made to perfection here. Jumbo plump, fresh shrimp lightly battered in a creamy mayonnaise sauce and topped with walnuts, truly a delight.

Chicken three ways: lemon chicken (fried), General Tso’s chicken, and Chicken with vegetables

Sushi is a big hit here as there is an all you can eat $19.95 sushi menu

Giant Dragon Roll with fresh tuna and Unforgettable Sunshine roll with eel

Overall, Cheng’s Asian Bistro was a welcome change with food that is fresh and tasty and not too heavy.I would definitely try it again when I am in the mood for some traditional dishes done well.

Marlow’s Tavern: Interview with Executive Chef John C. Metz

Interviews

Ricky Ly

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Nov 1, 2012

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Marlow’s Tavern, a new American pub establishment based out of Georgia, recently opened in Pointe Orlando.

Locally in Orlando, restaurateur industry veteran Alan Palmieri will be responsible for the day-to-day operations and future development of the Orlando market. After retiring from Darden Restaurants, Inc., where he was executive vice president of operations in the Specialty Restaurant Group, found what he thinks is “the perfect neighborhood restaurant to serve his family, friends and the Orlando community” in Marlow’s Tavern.

I got the chance to ask Executive Chef and co-founder John C. Metz a few questions about what to expect below.

Executive Chef John C. Metz

“Marlow’s Tavern was created to offer a food and bar experience that represents a casual comfortable, yet with warm rich elements that would surprise its guests and the neighborhood it serves. We promise to deliver ‘affordable luxury’ with ‘chef-driven’ food and hand-crafted cocktails with Marlow’s ‘world class hospitality’ to the neighborhood at Pointe Orlando.

As one our founding values and attributes, we will ensure excellent and consistent execution of food and beverages. We serve ‘familiar favorites’ in an innovative way – house-made, fresh daily, unique with our Marlow’s twist.

It started with an “I would rather eat at your bar, than drink in your dining room” philosophy. We look to the industry for trends and standards, yet remain true to our original concept of an American tavern created for the 21st century offering a great spot to gather with friends and family for a delicious meal or hand-crafted cocktail made with fresh, high-quality ingredients.”

TastyChomps: What are some signature dishes at Marlow’s Tavern and what were the inspirations for them?

Marlow’s is known for offering creative American tavern fare in a comfortable neighborhood environment. The savory menu is filled with items that change seasonally depending on the availability of fresh and local ingredients. Signature offerings include:

Shrimp & Crab “Nacho” Plate (Rock Shrimp, Crab, Pepper Jack Cheese and Fresh Jalapeño)
We created a unique twist where the star ingredients are featured in every bite of the individually crafted nacho with flavor evenly distributed from start to finish. Shrimp and crab is an unexpected variation to more traditional chicken or beef toppings.

Black & Blue Steak Salad (Grilled Beef Tenderloin, Crisp Field Greens, Roma Tomato, Scallion, Slivered Red Onion with Creamy Gorgonzola Dressing

It’s the homemade Gorgonzola dressing that enhances this Tavern classic. The milder flavor of the Italian Blue Cheese rather than traditional blue cheese paired with fresh chives balances the citrus marinated tenderloin for a tender and delicious entrée salad.
The Tavern Burger (Our Classic, Simple and Seasoned Perfectly Served with “House-Made” Tomato Bacon Jam)

We carefully created this classic with fresh, never frozen beef seasoned perfectly with a salt and pepper blend paired with fresh baked Brioche sesame seed bun seared then topped with hand-cut roman tomatoes and hand-shredded romaine lettuce, and signature tomato, bacon, and onion jam. We use an 80 / 20 meet to fat ratio to ensure signature flavor of a classic Tavern burger. The Tavern “Double Cheese” Cheeseburger offers your choice of any cheese in the kitchen.

TC: Do you use local ingredients in your food at Marlow’s Tavern in Orlando?

Marlow’s Tavern embraces the Farm to Table approach to food and beverage offerings through Fresh Point Central Florida, North America’s leading and most respected fresh produce distributor.

The bar and menu selection is filled with items that change seasonally depending on the availability of fresh and local ingredients. For example, all Juices and mixers including oranges, limes, and lemons are hand-squeezed for all beverages and garnishes.

The inventive hand-crafted cocktail list consists of concoctions made with the freshest fruit juices, herbs, simple syrups and small batch liquors. The Blueberry Buck is one of Marlow’s signature “Soon to be Classic” cocktails with garnishes and flavor profiles updated seasonally.

The tavern also offers a wide variety of bottled beers craft, imports and including local favorites from Orlando Brewing and Florida Beer Company.

TC: What are some signature cocktails at Marlow’s Tavern?

Marlow’s Tavern created one of the first Pomegranate Martinis found in the city (Atlanta), a house classic served with Smirnoff Vodka Since 2004 and still popular today. New to the scene is the Marlow’s “BLT” Bloody Mary with house made bacon vodka with caraway and thyme infused spiced tomato juice.

YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Cuban

Ricky Ly

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Oct 30, 2012

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YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Located off of Semoran Boulevard, this little neighborhood Cuban cafe is a bit hidden and definitely a hole-in-the-wall, though one with a lot of sabor. Some people have problems with hole in the wall places, often with unwarranted fears of the unknown. But it’s often these very small places, still untouched and unique in their own ways, that often serve the best food. Because their food is made with heart and you can tell.

The first things you’ll notice are the trays of quesitos, pastries filled with cream cheese and honey glaze, and pasteles de queso and guava (cheese and guava pastries). These pastries are all quite delectable and delightful, baked fresh on the premises each day. They are crunchy, flaky, and perfect.

Assortment of pastries: quesitos, pasteles de guava, queso

Breakfast at Yaya’s includes 2 eggs, bacon, sausage, or ham on Cuban toast, and a small cafe con leche to jump-start your day.

The menu includes the customary array of Cuban sandwiches filled with ham, roast pork, mojo chicken, and more.

With any respectable Cuban establishment are the customary frijoles negros (black bean soup over rice) and Cuban sandwiches, pressed and filled with roasted pork, ham, swiss cheese, mustard, mayo, and pickles. The beef frita (vaca frita) is my favorite entree here, an ample portion of stewed beef seared to a crispy outer finish with onions and spices.

The proprietor of YaYa’s, Sr. Ruben, has a rather interesting presence on Youtube, teaching all the basics of Cuban cuisine to all who would hear. Like how to make a nice cup of Cuban coffee or a medianoche sandwich.