Hello dear friends,
Please vote for your Favorite Local Blogger (you know who) and Local Eats and Businesses in the Orlando Sentinel’s Best Bets poll below! It ends this March 5th 2012 (Monday night) Thank you !
http://www.orlandosentinel.com/news/orl-orlando-sentinel-best-bets-2012,0,7083892.htmlstory
La Empanada is a lovely food truck brought to you in partnership with the good people of Black Bean Deli, the famous Cuban sandwich shop on US 17/92 in Winter Park and winner of numerous “Best Cuban” awards from around Orlando (I think they are thinking Cuban sandwich not Cuban cuisine? =) ).
The truck was actually originally owned by the parents of Andres Corton, head chef of Black Bean Deli. According to their kickstarter.com site, Mami and Papi Corton sold Cuban Sandwiches across East Orlando in this very truck (pre-renovation and upgrades) for over 20 years. Andres, along with friends Gabrielle Arnold and Janelle Luce, used their kickstarter page to help get some seed money to fix up the truck and accomplished their goals, opening their shiny new truck doors in late 2011.
The empanada is a staple of Cuban as well as most Latin American cuisine, very popular as a snack and appetizer / street food and often referred to as “envelope food” where different ingredients such as ham, cheese, olives, eggs, you name it, are all stuffed inside the pastry dough inside. They are then baked or fried for enjoyment.
Some of the best empanadas in Orlando can be found at La Empanada, not too greasy or overly fried, these delicious pockets of joy are a delight. On a recent trip to the Winter Park Farmer’s Market, I found them just off of New England Avenue a block or so away from the market on a beautiful central Florida Saturday morning.
The truck itself is very sleek and clean with a very hip, retro look. The empanadas sit inside a glass case by the main window of the truck, where usually there is a variety of 6 choices daily (changes seasonally) of savory and sweet for empanadas ($3) and also a side like soup or salad.
I had the picadillo empanada, a Cuban classic, stuffed with tasty ground beef, bits of carrots, potatos, green olives, and golden raisins. I also ordered the lentil sloppy joe made with spicy tomatoes, green bell peppers and onions. I enjoyed these empanadas much more than others I have had around town, which often were too greasy or fried or the ingredients weren’t all that great. Baked and filled with great, tasty ingredients, these empanadas at La Empanada were very good, especially with some rooster sauce!
I washed it all down with a can of Parrot brand Young Coconut Juice with pulp, refreshing and lovely.
Besame, La Empanada , besame mucho….como si fuera esta noche la ultima vez.
Normally I wouldn’t touch the often dreaded tourist areas of town with a ten foot pole unless there is some event going on or a friend is in town who – of course – is staying near the Disney/Universal Studio resort areas. It’s not that the areas don’t have some attractive venues, it’s just the crowds and the traffic sometimes are so hectic it’s not worth the bother. This latest visit to the Disney area was courtesy of an old friend, spoken word artist and director of the Boston Chinatown Neighborhood Center, Giles Li, in town with his lovely wife and twin children for some Disney park fun. We decided to meet up near the Downtown Disney area with my friend Nathaniel in the evening after their time at the parks.
Downtown Disney is a part of the Disney World complex, and the place was literally crawling with thousands of family and children on this weeknight in February. There are a multitude of restaurants and street attractions, all very convenient for an evening stroll after a day in the parks. The restaurants are mostly pricier due to the locale, but there is one place that has earned rave reviews for its quality and value: our old, dear friend, the Earl of Sandwich located on the north east end of Downtown Disney.
Legend has it that the first sandwich was named after John Montagu, the 4th Earl of Sandwich. Often found gambling, he did not have time to have meal during the play, so he would ask his servants to bring him slices of meat between two slices of bread during his long hours playing at the card table. This habit became well known among his gambling friends and thus the ‘sandwich’ was born. According to the Watch-Me-Eat blog, the Earl of Sandwich here at Downtown Disney was actually founded by the real-life descendent of the original Earl of Sandwich along with one of the founders of Planet Hollywood.
The hot sandwiches, as its namesake, are the draw here at the Earl’s, and at $5.99, they are a great bargain for the family. Inside, there is a line up system – the same familiar one perfected by Disney at its parks – where customers move through to the cashier to give your order.
My exchange with the cashiers wasn’t the most pleasant as they all seemed to be rushing people to order and move along in the assembly line. I didn’t even get a chance to look beyond the list of sandwiches that they served before I had already somehow ordered, given a number, and moved along down the line. In many ways this place is like Subway’s, though unlike at the Earl’s, the folks at Subway’s always asked you if you wanted a combo or drink or something else with the meal. The ingredients are much better though at the Earl of Sandwich.
I ordered the Italian and my friend Nate ordered the Caribbean Jerk Chicken sandwich. My Italian was filled with salami, capicola, roasted ham, mortadella, mozzarella cheese, roma tomatos, and topped with a nice Italian dressing. The sandwich was definitely meaty, but my favorite part was the breading for the sandwich: it was crunchy and flavorful, probably the first time I had that type of bread for a sandwich. My friend enjoyed his Caribbean Jerk Chicken with roasted peppers and a spicy jerk sauce, though I found the sauce to be a bit too mild and not at all reminiscent of any jerk flavors found in the caribbean, but it was still a good sandwich.
Overall, the Earl of Sandwich is a great value sandwich shop for families visiting Downtown Disney and probably one of the better places that you can visit at Downtown Disney. For the price point, you probably can’t get anything better than the Earl’s. The decor is similar to a Panera Bread, with some nice touches resembling a British library. The ambiance is rushed and noisy, but it’s Downtown Disney, not Downton Abbey after all.
Menu at the Earl of Sandwich
Best BLT – Smoked Bacon, lettuce, roma tomatoes, and seasoned mayo – $5.99
Cannonballs – Meatballs in a rich tomato sauce with Provolone and Mozzarella cheese. – $5.99
Caribbean Jerk Chicken – Grilled chicken, roasted peppers with a spicy jerk sauce. – $5.99
Classic Cold Sandwiches – Egg salad, Tuna salad, or Chicken salad. – $5.99
Ham ‘n’ swiss – Roasted ham, aged swiss cheese and Earl’s mustard sauce – $5.99
Hawaiian BBQ – Hawaiian BBQ ham, fresh pineapple and Swiss cheese. – $5.99
Italian – Salami, capicola, roasted ham, mortadella, zesty italian dressing,mozzarella cheese and roma tomatoes. (peppers optional) – $5.99
The All American – Roast turkey, buttermilk ranch, cranberries, cheddar cheese, tomato and lettuce. – $5.99
The Caprese – Sliced fresh Mozzarella, Roma tomato, fresh basil and drizzled virgin olive oil. – $5.99
The Earl’s Club – Roast turkey, bacon, Swiss cheese, lettuce and tomato. – $5.99
The Full Montagu – Freshly roasted beef, roast turkey, mustard sauce, Swiss/cheddar cheese, lettuce and tomato. – $5.99
The Original 1762 (Hot Sandwich) – Fresh roasted beef, creamy horseradish sauce & cheddar cheese. Fresh made to order on Artisan Baked Loaf. – $5.99
Tuna Melt – Fresh made Albacore Tuna salad and melted Swiss cheese. – $5.99
Veggie – Feta Cheese, lettuce, roma tomatoes, cucumber, red onions, roasted red peppers and mediterranean dressing – $5.99
The sandwiches are wrapped in shiny foil, careful they’re hot.
The Italian sandwich was a crowd pleaser
The Caribbean Jerk Chicken
Dessert at Ghiradelli’s down the way
Non-profit foundation “uncorks” annual food and wine benefit
ORLANDO, Fla.—(February 26, 2012)—The Cystic Fibrosis Foundation of Orlando is preparing to host its premier event, The Food and Wine Festival of Baldwin Park, on March 10, 2012, from 6-9 p.m. The event will be held on New Broad Street and will feature a selection of the finest food and beverage vendors, live music by BB King All-Star Band, and an exclusive VIP lounge.
“It’s great to see so many people coming together to enjoy the evening and contribute to our cause,” said Maureen Roth, Development Director of the Cystic Fibrosis Foundation. “We have an excellent lineup of sponsors, vendors, and A-list judges joining forces with us this year to ensure we have a successful event.”
For an all-inclusive ticket donation, guests have the opportunity to enjoy the tastes of a variety of food and beverage purveyors, including but not limited to Shula’s Steakhouse, Tap Room at Dubsdread, Brio, and 4Rivers. Additionally, guests have a chance to determine who will win the honor of ‘People’s Choice’ Award. The A-list judging panel and Mayor Buddy Dyer will choose this year’s Silver Plate award recipients.
The Festival will also showcase the CF Lounge, a VIP lounge that will feature a specially developed menu from Stonewood Grill, an exclusive silent auction, entertainment by jazz guitarist, Marc E and a relaxing lounge environment.
Cystic fibrosis is a life-threatening genetic disease that affects 30,000 adults and children in the United States and 70,000 worldwide. It is one of most common lung diseases in children and young adults. The Cystic Fibrosis Foundation is a non-profit, donor-supported organization dedicated to supporting the development of new treatments of the disease, improving the quality of life for those who live with CF, and ultimately, finding a cure. The Foundation is one of the most efficient organizations of its kind and is an accredited charity of the Better Business Bureau’s Wise Giving Alliance. For more on the Food and Wine Festival and the Cystic Fibrosis Foundation, please visit http://orlando.cff.org/foodandwine.
Participants include:
4Rivers
Barfly
Brio
Cabot Cheese
Cafe Tu Tu Tango
Cookie Cousins
Copper Canyon
Eden Bar
Funky Monkey
Gem Catering
The Glass Slipper
Jack’s Steakhouse
Lago
O’Boys BBQ
PF Chang’s
Shula’s 347
Stonewood Grill
Tap Room at Dubsdread
Terlato
Tibby’s New Orleans Kitchen
Trinchero
World Center Marriott
Yuengling
Yum Yum Cupcakes
Waiters at your table, dressed in black ties and coats, stand ready to offer great, classic service that is welcoming yet also unobtrusive. An atmosphere that is luxurious, with deep reds along the walls and in the chairs, a grand chandelier hanging in the middle of the copper dome, the decor is all a throw back to the Italian Renaissance of Venice. Dishes ranging from diver scallops to filet mignon and Chilean Seabass to the Grand marnier souffle are all on the menu at The Venetian Room.
The Venetian Room, located inside the Caribe Royale convention resort hotel, off of World Center Drive near Disney World, is a place probably best reserved for special occasions or events like a romantic evening or anniversary night out, or if you are just feeling like a boss.
The very definition of fine dining is embodied in The Venetian Room; One of the few “Old World” style restaurants in Orlando, a place where the service is impeccable, the setting is intimate, luxurious and lush, and the food is of the highest quality along with a correspondingly fine price tag.
The Venetian Room is also an AAA Four Diamond Award winner and a recipient of a Silver Spoon award by Orlando Home and Leisure and the Orlando Magazine Annual Dining Awards for Best Restaurant and Best Service, and also a winner of “Most Romantic Restaurant” from the Orlando Sentinel’s Annual Foodie Awards.
Trained in Europe and North Africa, The Venetian Room’s Chef Khallid Benghallem worked in restaurants in France, Corsica and Morocco. He began his culinary career at the prestigious Ecole Hoteliere de Rabat in Morocco, where he was the 1992 Student of the Year and eventually went on to work at Disney’s Marrakech at Epcot and Emeril’s. He brings his talent and expertise to bring to the life the dishes at The Venetian Room.
I dined with my friends William and Don recently at the Venetian Room, where we experienced great food and great company.
We started with the Diver Scallops ($18), tender, luscious pan seared scallops on top of a porcini asparagus risotto with mushroom broth and adorned with crisps of pancetta, a type of salt cured Italian bacon. The salty, crunchy pancetta crisps paired with the contrasting, soft texture of the pan seared scallops and risotto all went together beautifully on the palate.
Another popular starter at the table was the Gnocchi Stroganoff ($19), made with sun-dried tomato potato gnocchi dumplings served with gorgonzola crusted petit filet of beef and topped with a Cognac Pearl Onion Cream Sauce and Truffle Shavings. This deliciously prepared dish was probably enough to satisfy a diner in itself. The gorgonzola petit filet and the soft gnocchi all were divine.
For my entree I chose the Duck L’Orange ($37), a blood orange glazed Hudson Valley Duck breast and Citrus confit duck leg served with a sweet potato pumpkin custard tartlet and a ruby port wine Bing cherry reduction. The duck was cooked perfectly and had that wonderful hint of citrus and port wine to it. Enjoy it as soon as it reaches the table as duck can cool and congeal quickly.
My friend, Don, enjoyed his Wagyu beef dish with diver scallops, white asparagus and quail egg, a special of the evening.
William chose the Chilean Sea Bass ($39), a Citrus Crab Meat Crusted Sea Bass with Okinawa Sweet Potato Puree, Steamed Bok Choy, and a Duet of Caviar.
One of the experiences that I still can’t stop dreaming and craving is the Grand Marnier souffle ($13) at The Venetian Room for dessert. This is one of the few times in my life that I can truly say that this dish left an imprint on me. The souffle – you have to order it early in the meal as it takes about 20 minutes to prepare – arrives for dessert like a small powdered mountain of soft, puffy eggy cake. The dish is finished with table side service, topped off by our gracious waiter with the sweet crème anglaise. The dessert and experience was pure heaven, the souffle was soft and airy, sweet and utterly delicious. A very fine way to end the meal.
Just for the souffle alone I would return to The Venetian Room again and again in order to relive that divine experience. I believe I would if my budget allowed for such indulgences every day, but sadly like most of us we probably have to put this place on that special occasions list. Definitely put The Venetian Room on your list of must-try’s especially if you have a desire to splurge a little bit. Treat yourself!
Diver Scallops – Seared Scallops, Porcini Asparagus Risotto, Mushroom Broth, Pancetta Crisp – 18
Lump Crab Cake – A Pan Fried Lump Crab Cake with a Pommerey Creamy Mustard Sauce, topped with a Black Sesame Savoy Cabbage Slaw – 19
Gnocchi Stroganoff – Gorgonzola Crusted Petit Filet of Beef, Sun Dried Tomato Potato Gnocchi, Cognac Pearl Onion Cream Sauce, Truffle Shavings – 19
House-made gelato amuse bouche in an ice flower petal
Wagyu with diver scallops and quail egg
Duck L’Orange – Blood Orange Glazed Hudson Valley Duck Breast and Citrus Confit Leg, Sweet Potato Pumpkin Custard Tartlet, Ruby Port Wine Bing Cherry Reduction – 37
Grand Marnier Souffle
Creme Anglaise poured table side on the Chocolate Souffle
Through Levy’s ‘Farm to Fork’ program, fresh produce is provided to Amway Center.
In addition, Nuchia Foods, the leading provider for gluten-tolerant items will provide fans with alternatives to traditional stadium dining. These items include:
Vegetarian and vegan offerings including the Veggie Chopped Salad and Veggie Burger
Locally-sourced produce and cheeses
Handheld fruit and veggie cups for healthy on-the-go snacks
Gluten-free fan favorites including hot dogs, snacks and dessert
These healthy and fit items are just a part of the great food being served to fans at Amway Center this year. New menu items for the season include:
Florida favorites like the Shrimp Burger and Pressed Cuban Sandwich
Low calorie options like the Chipotle Chicken Salad and Grilled Chicken Sandwich
Gluten Free Cobb Salad
Black Bean Veggie Burger
COCINA|214 Expands Hours – Adds Monday Dining
Popular Winter Park Tex-Mex restaurant & bar now open seven days a week
Winter Park, Fla. – (Feb. 16, 2012) – You can now have your favorite 214 Skinny Margarita, handmade Guacamole or fresh, open-face Fried Rock Shrimp Tacos without having to think about what day it is.
214 Skinny Margarita
COCINA|214, the popular Tex-Mex restaurant in the heart of Winter Park, is now open on Mondays. The change begins February 20th.
The additional day is in response to customer demand, said business manager Lambrine Macejewski.
“We want to be here for our customers. Having an off day on Monday was leading to customer confusion. Not a Monday would go by that we did not have someone knocking on our door wanting to dine,” said Macejewski.
COCINA|214, a 171-seat restaurant located at 151 E. Welbourne Ave. (behind Williams-Sonoma), will now be open:
Mon. – Sat. 11:00 a.m. – 10:00 p.m.
Sun. 11:00 a.m. – 9:00 p.m.
Bar open late Fri. and Sat.
To celebrate, on Mondays COCINA|214 is offering 214 Rocks or Frozen Margaritas for $5 all day, as well as $3 super-chilled draft beers and $3 well drinks from 4:30 p.m. – 6:30 p.m. as part of happy hour.
COCINA|214 was recently named by the Orlando Business Journal as the best place to have dinner with a client. The restaurant and bar also has an impressive resume of business and special occasion gatherings because of its large private dining room that can seat more than 60 guests. COCINA|214 offers one of the largest corporate dining rooms in downtown Winter Park.
“We have been open nearly a year now. Executive Chef Helene Garrovillo and our culinary team is putting out fantastic food. We have added the staff and we are ready to go every day,” said Macejewski.
To see the menu or to learn more on COCINA|214, visit http://cocina214.com/.
About COCINA|214
COCINA|214 is located at 151 E. Welbourne Ave. (directly behind Williams-Sonoma). COCINA|214 has award-winning Tex-Mex and Mexican favorites prepared fresh daily. Its full service bar serves a selection of specialty drinks and margaritas. The beer on tap is poured at a super-chilled 29 degrees. COCINA|214 is open seven days a week, offering lunch and dinner, with complementary valet parking for dinner. You can contact COCINA|214 by phone at 407-790-7997 or on the web at cocina214.com. For special occasions and corporate events email party@cocina214.com. To get the latest news on COCINA|214 follow our Facebook and Twitter pages.
Media Contact:
Will Wellons or Cori Pope
Office: 407-339-0879
Cell: 407-462-2718
will@wellonscommunications.com
cori@wellonscommunications.com
Downtown Food & Wine Fest Pairs Culinary Treats with National Celebrity Chef Appearances and Live Entertainment March 31 – April 1 at Lake Eola
ORLANDO, Fla. (February 21, 2012) – Mouth-watering food and global wines are paired with world-class entertainment and national celebrity chef appearances at the Downtown Food & Wine Fest at Lake Eola on Saturday, March 31 and Sunday, April 1, 2012.
Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouth-watering dishes from 40 of Orlando’s premier restaurants, domestic and international wines, and live entertainment.
Revitalized by popular demand, the Fest is presented and produced by Orlando favorites MIX 105.1 FM and 1059 SUNNY FM in partnership with the Florida Restaurant & Lodging Association. A portion of the event’s proceeds benefit the Florida Restaurant & Lodging Association Educational Foundation.
Celebrity Chef’s Stage*
Bright House Networks hosts live cooking demonstrations on the Chef’s Stage with fan meet-and-greet opportunities with the following celebrity chefs:
BRAVO’s Top Chef Just Desserts Season 1 Chef’testant Erika Davis (Saturday)
Food Network’s Extreme Chef Amadeus, winner of the “Mexican Showdown” (Saturday)
BRAVO’s Top Chef Season 9 Chef’testant Finalist Lindsay Autry (Sunday)
Live Entertainment*
Saturday, March 31 (noon to 9 p.m.)
Live Hart
John Smith and Tropical Steel
Simulcast with Scott McKenzie of MIX 105.1 FM and Bob Frier of FOX 35
American Idol Winner David Cook
Sunday, April 1 (noon to 7 p.m.)
CeCe Teneal
My Generation
Little River Band
Tickets on Sale Now
Admission is $10 per person, per day with advance online purchase at www.DowntownFoodAndWineFest.com. Tickets are also available at Centennial Bank and Mercedes-Benz locations throughout Central Florida. Admission at the door is $15 per person, per day. Admission for children under age 12 is free. Food tickets are available at the event for $2 each; food and wine tastings range from 1-4 tickets.
Stay Connected
For more information on the Downtown Food & Wine Fest:
Visit www.DowntownFoodAndWineFest.com
Like Downtown Food & Wine Fest on Facebook
Follow @DTFoodWineFest on Twitter
Call the events hotline at 407-919-1048
Email DowntownFoodandWineFest@cbsradio.com
About CBS Radio Stations Inc.
CBS RADIO, one of the largest major-market operators in the United States with stations covering news, sports, talk, rock, oldies, country, adult contemporary and urban formats, among others, offers audiences an enhanced and customized listening experience through the combination of on-air, online and new media platforms. CBS RADIO operates 130 radio stations throughout the nation’s top 50 markets and broadcasts play-by-play coverage of more than two dozen of the country’s leading professional sports franchises. CBS RADIO also has embraced interactive programming through the use of streaming, HD Radio, podcasts and mobile messaging. CBS RADIO is a division of CBS Corporation. For more information on CBS RADIO, please visit www.cbsradio.com.
About Florida Restaurant & Lodging Association
FRLA’s mission is to Protect, Educate and Promote Florida’s hospitality industry – which represents a $57 billion industry, 20 percent of Florida’s economy, $3.4 billion in sales tax revenue, and more than 900,000 employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, including theme parks and the largest casual theme restaurant company in the world. Carol Dover serves as President/CEO. For more information, go to www.FRLA.org.
The Capital Grille Kicks-Off 3rd Annual Artist Series Wine Event
2012 Limited-Edition Cabernet Sauvignon to Benefit Share Our Strength ®
$25 to be donated for each bottle sold to Share our Strength to end childhood hunger
(February 24, 2012, Orlando, FL) –The Capital Grille Artist Series Wine Event is returning for its third year this spring, beginning March 19. This annual event gives guests at The Capital Grille a one-of-a-kind opportunity to experience an exclusive, limited allocation wine adorned with a unique piece of original artwork as its label, while supporting Share Our Strength® and their mission to end childhood hunger in America. The nationally renowned fine-dining restaurant, known for its dry aged, hand-carved steaks, fresh seafood and award-winning wine list, will once again donate $25 to Share Our Strength® for every limited-edition bottle sold.
This year’s Artist Series wine is an exquisite Cabernet Sauvignon hand-selected by The Capital Grille’s own Master Sommelier, George Miliotes.
“We are extremely pleased to bring back the Artist Series Wine Event for a third consecutive year, as we relish the opportunity to bring our guests a restaurant wine experience unlike any other,” said John Martin, President of The Capital Grille. “As always, we are thrilled to support a worthy cause like Share Our Strength, which helps feed hungry children in America. The Capital Grille has donated nearly $1 million to Share Our Strength over the past four years, and we look forward to reaching and exceeding that milestone this year.”
The Capital Grille Artist Series Cabernet was hand-crafted at Napa Valley’s Freemark Abbey Winery by Ted Edwards, in collaboration with George Miliotes, one of only 186 Master Sommeliers in the world. Fewer than 1,000 cases of this unique wine, blended solely for The Capital Grille, will be produced. The wine’s grapes were harvested from carefully selected vineyards in Napa Valley, where differing elevations and a unique terrain result in the perfect conditions for creamy, roundly textured flavors.
“We are committed not only to a fine dining experience, but also to introducing our guests to the wonderful world of wines,” said Miliotes. “We strive to give our guests the chance to enjoy fine wines from across the globe, and created The Capital Grille Artist Series Cabernet Sauvignon to give them an incomparable opportunity to experience a magnificent vintage with ripe fruit flavors, prominent tannin and the complexity and balance expected of a fine Cabernet.”
To match the work of art inside the bottle, The Capital Grille invited artists and wine lovers to submit original art for the bottle’s label, during a competition held last fall. The winning painting, Complexity, by Missouri-based artist Julie Agee, was chosen for the way the vibrant colors and abstract lines perfectly complement the robust flavors and subtle undertones of the wine. The artwork will appear on every individually numbered bottle of The Capital Grille Artist Series Cabernet Sauvignon. This is just one part of The Capital Grille’s award-winning wine program, which is routinely recognized by many industry and media outlets. Featuring more than 350 Old and New World selections housed in floor-to-ceiling, temperature-controlled wine kiosks, The Capital Grille also offers a Captain’s List of 125 collector wines. Additionally, guests have the opportunity to lease a wine locker, personalized with an inscribed brass nameplate.
The Capital Grille is located at 9101 International Drive, Suite 1000. Reservations may be made online at www.TheCapitalGrille.com or by calling (407) 370-4392.
About Share Our Strength®
Share Our Strength, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end hunger, nationally and at the state and city level. Working closely with the culinary industry and relying on the strength of its volunteers, Share Our Strength hosts innovative culinary fundraising events and develops pioneering cause marketing campaigns that support No Kid Hungry®. Visit Strength.org to get involved.
Off of Park Avenue, just north of Morse Blvd, you can walk down an alleyway corridor with a beautiful koi pond and stumble upon, next to Paris Bistro restaurant, a small French confectionary shop called Le Macaron. An offshoot of the original store in Sarasota, the purveyors of this bakery shop are recent French immigrants who take pride in their assortments of chocolates, macarons, and house-made gelatos. The decor reminds me of a small boutique shop, minimalistic and modern. There is some seating available outside.
I first tried macarons at last year’s Share our Strength’s Taste of the Nation charity event. These French confectionaries are small, crispy and airy round shells made from fresh ground almonds and soft meringue. They are like creme filled cookies like a mini whoopie pie, made with fresh ingredients and care, some crunchy some chewy, all delicious.
The macarons come at $1.80 each, a pretty price to pay for the small desserts, but I suppose that’s why the French don’t have as big of a problem with their diets as we do in America where food is often times cheap and in great quantity, while compromising their quality.
The macarons are available in the following flavors:
Belgium Chocolate, Ginger Bread, Sicilian Pistachio, Creme Brulee, Caramel Salted Butter, Candied Ginger Chocolate, Black Vanilla from Madagascar, Lemon, Fresh mint, Raspberry, Passion Fruit Black Chocolate, Basil White Chocolate, Chesnut, Walnut, Crunchy Praline, Black Currant (Cassis), and Colombian coffee.
Time will tell if this is a new trend or a quick fad, but I hope Le Macaron will stay, as macarons have been popular for so many hundreds of years. Open from Monday – Sunday 10AM – 10PM.
Gelatos available at Le Macaron of Winter Park
Chocolate truffles at Le Macaron
Mega Yummo hosted their first ever fall luncheon recently featuring Natural Delights Medjool Dates. These Natural Delights are known to be the “Fruit of Kings”. It was a wonderful event full of family, friends, and tasty dates. Dates are a sweet fruit coming from the date palm popular in the Mediterranean and Middle East region. I was surprised that there were so many possibilities to what you can do with dates, from crostinis to desserts to complementing lamb chops. Hats off to Pearleen and her crew for the awesome and creative job with the Natural Delights Medjool Dates!
Hors d’oeuvres
Chèvre-Stuffed Natural Delight Medjool Dates with Pomegranate Molasses & Chili Oil
(Recipe from Planet Green, A Discovery Company)
Bacon Wrapped Chorizo-Stuffed Natural Delight Dates with Piquillo Pepper Sauce
(Recipe from Time Out Chicago)
Crostini with Brie Dates & Toasted Walnuts
(Recipe from Fine Cooking Magazine)
Foie Gras Crostini with Natural Delights Medjool Dates Glaze
(Inspired by City Fire American Oven & Bar)
First Course
Natural Delight Medjool Dates & Caramelized Onion Goat Cheese Flat Bread
(Recipe from Natural Delights)
Second Course
Apple & Endive Salad With Natural Delight Medjool Dates, Pomegranate, Sumac & Honey Walnut Labneh
(Inspired recipe by OneTribeGourmet.com)
Third Course
Pan Fried Quail with Dates Glazed Sweet Soy paired with an Asian Sweet Potato Salad with Cucumbers, Natural Delights Dates & Arugula
(Inspired recipe for Asian Sweet Potato Salad by Tyler Florence)
Fourth Course
Grilled Rosemary & Thyme Lamb Chops with Roasted Cauliflower with Natural Delights Medjool Dates & Pine Nuts
(Roasted Cauliflower recipe from Food Network Magazine)
Dessert
Semi-homemade Ice cream with Rum Dates with Maple Candied Pecans
(Recipe inspired by BrownEyedBaker.com)
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The Great American Pie Festival is coming back in town! It’s a great family fun event. Check out my post from last year’s event here: http://tastychomps.com/2011/04/great-american-pie-festival-photos.html
Bakers of all Skill Levels, Judges and Pie Lovers From Around the World to Converge in Central Florida Again this April to Celebrate the Infinite Ahhh-someness of PIE
American Pie Council (APC)® Prepares for Record Numbers at APC/Crisco® National Pie Championships April 27-29 in Orlando and APC Great American Pie Festival sponsored by Crisco® April 28-29 in Celebration, Fla.
APC/Crisco 2011 Great American Pie Festival
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| ORLANDO (Feb. 22, 2012) — The countdown is on for the American Pie Council® (APC) – America’s only organization dedicated to preserving America’s love affair with pie – as it gears up for its 18th Annual APC/Crisco® National Pie Championships to be held Friday, April 27 through Sunday, April 29 at the Caribe Royal All-Suite Hotel and Convention Center in Orlando and its 11th Annual APC Great American Pie Festival sponsored by Crisco® on Saturday and Sunday, April 28-29, in nearby Celebration, Fla.The APC is now accepting entries from amateur, professional and commercial bakers, as well as budding junior chefs, for the National Pie Championships. Last year, the prestigious pastry bake-off drew more than 447 commercial, 142 professional, 301 amateur and 6 junior entries for an astounding total of 896 pies in the quest to find America’s top bakers. Commercial winners took home bragging rights and the promise of greater sales, while winners in all other categories received plenty of dough, as is cash and prizes, including a Sears Kenmore range. This year’s competition is expected to be even more heated. Entry forms and pie categories for each division are available on the APC website, www.piecouncil.org. Entry is free for junior chefs and $15 per pie for amateur APC members, $35/non members and each entrant receives an Emile Henry pie dish; see website for professional and commercial entry costs. APC members receive discounted entry costs; membership information is also available online.
Pie lovers are also invited to apply to be a judge at the prestigious competition. Last year, 174 esteemed pie aficionados from all over the world lent their time and taste buds to nibble on nearly 900 pies. No previous judging or baking experience is required; applicants need only explain why they would like to be a judge. Potential pie judges may fill out an entry form online atwww.piecouncil.org through March 30, 2012.
Hundreds of volunteers are also needed to make the championships and the APC Great American Pie Festival sponsored by Crisco® run as easy as, well, pie. Volunteers may indicate the shifts or duties they prefer to work by filling out an application online at www.piecouncil.org by Tuesday, April 24, 2012.
The Caribe Royal is offering a special rate of $129 per night for those competing in or attending the APC/Crisco® National Pie Championships or the APC Great American Pie Festival sponsored byCrisco®. To receive this special rate, guests must mention the event by name. Reservations may be made by calling 800-823-8300. For more information about the Caribe Royal, visitwww.thecaribeorlando.com.
“Preparations are heating up at the American Pie Council for this year’s championship and festival. Right now, all around the country, bakers of all skill levels are putting the finishing touches on their best recipes,” said Linda Hoskins, Executive Director, American Pie Council. “Each year tops the last in terms of creativity, enthusiasm and dedication to the art of pie baking. We absolutely cannot wait to see what this year’s festivities will bring.”
More than 32,000 pie lovers from across the globe are expected to transcend upon Celebration, Fla. on Saturday, April 28 and Sunday, April 29 for the APC Great American Pie Festival sponsored by Crisco®. The increasingly popular, free admission festival returns to Celebration with all the activities that have made it a family favorite, including the Crisco® Creation Station, the pie tinart activity for art lovers of all ages, and the Demonstration Stage sponsored by Village Inn and Bakers Square Restaurants, featuring entertainment and baking demonstrations with chefs from across the country. Always a crowd favorite, the kids’ and adults’ pie eating contests return this year, once again sponsored by Private Selection. Meanwhile, the Book Nook will expand this year to feature even more choices by pie authors, many of whom will be competing in the championships, including Michele Stuart of Michele’s Pies in Norwalk, Conn., who recently released her cookbook, “Perfect Pies: The Best Sweet and Savory Recipes from America’s Pie-Baking Champion.” All festival events will be held both days.
The highlight of the festival is the Never Ending Pie Buffet, which last year featured an astounding 87,000 slices of pie as well as ice cream, toppings and beverages from America’s best known commercial bakers. The Never Ending Pie Buffet has grown each year, from 83,000 slices in 2010 and 70,000 in 2009. The buffet and the children activities are the only paid events at the festival. All stage entertainment and demonstrations are free. Tickets for the Pie Buffet are $10 for adults and $5 for seniors over 65 and children under 5 to enjoy all they care of eat and drink.
Those interested in keeping up to date on the latest news concerning the pie championships, pie festival or pie news can follow the American Pie Council on Facebook and Pinterest and on Twitter at FYPie.
The festival will be held at Lakeside Park at 631 Sycamore St. in downtown Celebration, Florida 34747.
Hours are 11 a.m. to 7 p.m., Saturday, April 28; noon to 5 p.m., Sunday, April 29. Admission to the festival is free. Costs for the Never Ending Pie Buffet are: $10 adults, $5 ages 65 and up; $5 ages 6-12.
For more information, visit the Front Porch Celebration Community at www.celebration.fl.us or the American Pie Council® www.piecouncil.org.
Crisco® is a registered trademark of The J. M. Smucker Company. For more information, visitwww.crisco.com.
The American Pie Council® is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie. The APC offers personal, professional and commercial memberships. For more information, please visitwww.piecouncil.org.
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The James Beard Foundation announced the nominees for the 2012 Restaurant and Chef Award Semifinalists today. The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine.
Three well deserved nominations from the Central Florida area for Best Chef of the South were announced:
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
The James Beard Foundation also announced four new categories for the 2012 Awards: Outstanding Bar Program, Food Coverage in a General Interest Publication, Food Coverage in a Food-Focused Publication, and Visual Storytelling (Photography, Journalism, Design). Be sure to swing by their Twitter page on March 19 where they will be announcing the narrowed down list of Restaurant and Chef Award nominees, as well as the nominees for the Book; Journalism; Restaurant Graphics and Design; and Broadcast and New Media Awards.
Best New Restaurant
Altura, Seattle
AQ, San Francisco
The Bachelor Farmer, Minneapolis
Bistronomic, Chicago
The Catbird Seat, Nashville, TN
The Dorrance, Providence, RI
The Farm and Fisherman, Philadelphia
Fiola, Washington, D.C.
Harvest, Louisville, KY
Isa, NYC
Little Serow, Washington, D.C.
The Macintosh, Charleston, SC
MB Post, Manhattan Beach, CA
Next, Chicago
Ollie Irene, Mountain Brook, AL
Park Tavern, San Francisco
Petite Jacqueline, Portland, ME
Picca, Los Angeles
Pistou, Burlington, VT
Pondicheri, Houston
Restaurant 1833, Monterey, CA
Salt, St. Louis
ShinBay, Scottsdale, AZ
Tashan, Philadelphia
Tertulia, NYC
Trade, Boston
Tremont, NYC
Yardbird Southern Table & Bar, Miami Beach, FL
Zeppoli, Collingswood, NJ
Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
The Aviary, Chicago
Bar Agricole, San Francisco
Beretta, San Francisco
Clyde Common, Portland, OR
The Columbia Room, Washington, D.C.
Cook & Brown Public House, Providence, RI
Cure, New Orleans
Drink, Boston
The Esquire Tavern, San Antonio, TX
The Franklin Mortgage & Investment Co., Philadelphia
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
La Belle Vie, Minneapolis
The Old Fashioned, Madison, WI
PDT, NYC
Pegu Club, NYC
The Porter Beer Bar, Atlanta
PX, Alexandria, VA
Rivera, Los Angeles
Standard Tap, Philadelphia
The Violet Hour, Chicago
The Zig Zag Café, Seattle
Outstanding Chef
Jody Adams, Rialto, Cambridge, MA
Sean Brock, McCrady’s, Charleston, SC
David Chang, Momofuku Ssäm Bar, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, Los Angeles
Daniel Humm, Eleven Madison Park, NYC
Paul Kahan, Blackbird, Chicago
Melissa Kelly, Primo, Rockland, ME
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Tony Mantuano, Spiaggia, Chicago
Tim McKee, La Belle Vie, Minneapolis
Carrie Nahabedian, Naha, Chicago
Vitaly Paley, Paley’s Place, Portland, OR
Charles Phan, The Slanted Door, San Francisco
Stephan Pyles, Stephan Pyles, Dallas
Frank Ruta, Palena, Washington, D.C.
Nancy Silverton, Pizzeria Mozza, Los Angeles
Holly Smith, Cafe Juanita, Kirkland, WA
Janos Wilder, Janos, Tucson, AZ
Outstanding Pastry Chef
Julieta V. Adauto, Orange Peel Pastries, Cakes & More, El Paso, TX
Joanne Chang, Flour Bakery + Cafe, Boston
Melissa Chou, Aziza, San Francisco
Patrick Fahy, Café des Architectes, Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Michelle Gayer, Salty Tart Bakery, Minneapolis
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, MA
Yasmin Lozada-Hissom, Olivea, Denver
Lisa Lu, Jardinière, San Francisco
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffai and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Boulud Sud, NYC
Jessie Prawlucki, Fond / Belle Cakery, Philadelphia
Aaron Russell, Restaurant Eugene, Atlanta
Mindy Segal, Mindy’s HotChocolate, Chicago
Philip Speer, Uchi, Austin, TX
Bob Truitt, Ai Fiori, NYC
Cynthia Wong, Empire State South, Atlanta
Outstanding Restaurant
August, New Orleans
Balthazar, NYC
Blue Hill, NYC
Boulevard, San Francisco
Canlis, Seattle
Charleston, Baltimore
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Highlands Bar and Grill, Birmingham, AL
The Kitchen Restaurant, Sacramento, CA
Magnolia Grill, Durham, NC
Marcel’s, Washington, D.C.
Oleana, Cambridge, MA
Patina, Los Angeles
Picasso at Bellagio, Las Vegas
Restaurant Alma, Minneapolis
Terra, St. Helena, CA
Tru, Chicago
Vetri, Philadelphia
Vincent on Camelback, Phoenix
Outstanding Restaurateur
Edward Aloise and Claudia Rippee, E&C Restaurant Management Corporation, Manchester, NH
Nick Badovinus, Flavor Hook, Dallas
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C.
Tom Baron and Bill Fuller, big Burrito Restaurant Group, Pittsburgh
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts, Denver
Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC
Richard D’Amico and Larry D’Amico, D’Amico & Partners, Minneapolis
Jason Dady, Jason Dady Restaurants, San Antonio, TX
Tom Douglas, Tom Douglas Restaurants, Seattle
Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ
Richard Gonzmart, Columbia Restaurant, Tampa, FL
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Donnie Madia, One Off Hospitality, Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group, Santa Monica, CA
Stephen Starr, Starr Restaurants, Philadelphia
Caroline Styne, Lucques/A.O.C./Tavern, Los Angeles
Phil Suarez, Suarez Restaurant Group, NYC
Doug Washington, Mitchell Rosenthal, and Steven Rosenthal, Stock & Bones, San Francisco
Outstanding Service
Brigtsen’s, New Orleans
Café Boulud at the Brazilian Court Hotel, Palm Beach, FL
Clancy’s, New Orleans
The Compound, Santa Fe, NM
Cyrus, Healdsburg, CA
Fountain Restaurant at Four Seasons Hotel Philadelphia, Philadelphia
The French Room at the Adolphus Hotel, Dallas
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
L’Espalier, Boston
La Grenouille, NYC
Manny’s Steakhouse, Minneapolis
Michael Mina, San Francisco
Nopa, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Picholine, NYC
Providence, Los Angeles
Restaurant Eve, Alexandria, VA
Spiaggia, Chicago
Topolobampo, Chicago
Vetri, Philadelphia
Outstanding Wine Program
A16, San Francisco
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Canlis, Seattle
Charleston, Baltimore
CityZen at Mandarin Oriental, Washington, D.C.
CUT at Beverly Wilshire, Beverly Hills, CA
Emeril’s New Orleans
Five and Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
Hatfield’s, Los Angeles
No. 9 Park, Boston
Patina, Los Angeles
Perbacco, San Francisco
Picasso at Bellagio, Las Vegas
Restaurant Eve, Alexandria, VA
Sepia, Chicago
Tria, Philadelphia
Troquet, Boston
Wild Rice Restaurant, Bayfield, WI
Outstanding Wine & Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey, Single Village Mezcal, Ranchos de Taos, NM
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Greg Engert, Neighborhood Restaurant Group, Alexandria, VA
Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA
Paul Grieco, Terroir, NYC
Ken Grossman, Sierra Nevada Brewing Co., Chico, CA
Lance Hanson, Peak Spirits, Hotchkiss, CO
David Hirsch, Hirsch Vineyards, Cazadero, CA
Manfred Krankl, Sine Qua Non, Ventura, CA
Jim Koch, The Boston Beer Company, Boston
Steve McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, NYC
Jorge Ordoñez, Fine Estates from Spain, Dedham, MA
Virginia Philip, Virginia Philip Wine Shop & Academy, West Palm Beach, FL
Neal Rosenthal, Mad Rose Group, Pine Plains, NY
Jörg Rupf, St. George Spirits, Alameda, CA
Abe Schoener, The Scholium Project, Napa, CA
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Sean Lilly Wilson, Fullsteam, Durham, NC
Rising Star Chef of the Year
Dave Beran, Next, Chicago
Noah Bernamoff, Mile End, NYC
Danny Bowien, Mission Chinese Food, San Francisco
Katie Button, Cúrate, Asheville, NC
Clayton Chapman, The Grey Plume, Omaha, NE
Joe Cicala, Le Virtù, Philadelphia
Preston Clark, El Paseo, Mill Valley, CA
Chad Colby, Mozza2Go, Los Angeles
Joshua Drew, Farmshop, Santa Monica, CA
Kevin Gillespie, Woodfire Grill, Atlanta
Bryce Gilmore, Barley Swine, Austin, TX
Grant Gordon, Tony’s, Houston
Emma Hearst, Sorella, NYC
Matthew Kirkley, L2O, Chicago
Casey Lane, The Tasting Kitchen, Venice, CA
Aaron London, Ubuntu, Napa, CA
Sara Lukasiewicz, Red Devon, Bangall, NY
Thomas McNaughton, flour + water, San Francisco
JD Morton, Domaine Hudson, Wilmington, DE
David Posey, Blackbird, Chicago
Jesse Schenker, Recette, NYC
Lee Styer, Fond, Philadelphia
Benjamin Sukle, The Dorrance, Providence, RI
Max Sussman, Roberta’s, NYC
Christina Tosi, Momofuku Milk Bar, NYC
Jarrod Verbiak, DB Bistro Moderne at the JW Marriott Marquis Miami
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Blaine Wetzel, The Willows Inn, Lummi Island, WA
Micah Wexler, Mezze, Los Angeles
Kris Yenbamroong, Talésai, West Hollywood, CA
Sue Zemanick, Gautreau’s, New Orleans
Best Chef: Great Lakes
Josh Adams, June, Peoria Heights, IL
Richard Blondin, Refectory Restaurant & Bistro, Columbus, OH
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
David Gilbert, Forest Grill, Birmingham, MI
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthew Millar, Reserve, Grand Rapids, MI
Martial Noguier, Bistronomic, Chicago
Chris Nugent, Goosefoot, Chicago
Kent Rigsby, Rigsby’s Kitchen, Columbus
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Bruce Sherman, North Pond, Chicago
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, GT Fish & Oyster, Chicago
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago
Best Chef: Mid-Atlantic
Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Pierre Calmels, Bibou, Philadelphia
Jay Caputo, Espuma, Rehoboth Beach, DE
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
David Gilberg, Koo Zee Doo, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Michael Krikorian, Copper Canyon, Atlantic Highlands, NJ
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Maricel Presilla, Cucharamama, Hoboken, NJ
Dale Reitzer, Acacia, Richmond, VA
Chip Roman, Blackfish, Conshohocken, PA
Kevin Sousa, Salt of the Earth, Pittsburgh
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Bryan Voltaggio, Volt, Frederick, MD
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest
M.J. Adams, The Corn Exchange, Rapid City, SD
Justin Aprahamian, Sanford, Milwaukee
Mike Brown and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN
Steven Brown, Tilia, Minneapolis
Gerard Craft, Niche, St. Louis
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, Monarch, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Ted Habiger, Room 39, Kansas City, MO
Jan Kelly, Meritage, Milwaukee
Russell Klein, Meritage, St. Paul, MN
Paul Kulik, The Boiler Room, Omaha, NE
Stephen Logsdon, Lucca, Des Moines, IA
Tory Miller, L’Etoile, Madison, WI
Shinji Muramoto, Restaurant Muramoto, Madison, WI
Kevin Nashan, Sidney Street Cafe, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Dan Van Rite, Hinterland, Milwaukee
Kevin Willmann, Farmhaus, St. Louis
Stewart Woodman, Heidi’s, Minneapolis
Best Chef: Northeast
Jamie Bissonnette, Coppa, Boston
Jason Bond, Bondir, Cambridge, MA
Kara Brooks, Still River Café, Eastford, CT
Penelle, Megan, and Phoebe Chase and Ted LaFage, Chase’s Daily, Belfast, ME
Tim Cushman, O Ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Jeffrey Gimmel, Swoon Kitchenbar, Hudson, NY
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Liz Jackson, Libby’s Bistro, Gorham, NH
Matt and Kate Jennings, La Laiterie, Providence, RI
Serge Madikians, Serevan, Amenia, NY
Demos Regas, Emilitsa, Portland, ME
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Danai Sriprasert and Nattasak Wongsaichua, Boda, Portland, ME
Bill Taibe, LeFarm, Westport, CT
Sai Viswanath, DeWolf Tavern, Bristol, RI
Eric Warnstedt, Hen of the Wood, Waterbury, VT
Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Aaron Barnett, Restaurant St. Jack, Portland, OR
Matthew Bennett, Sybaris, Albany, OR
Matt Costello, The Inn at Langley, Langley, WA
Matt Dillon, Sitka & Spruce, Seattle
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, Boat Street Cafe, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Christopher Israel, Grüner, Portland, OR
Jeff Keys, Vintage Restaurant, Ketchum, ID
Brendan Mahaney, Belly, Eugene, OR
Naomi Pomeroy, Beast, Portland, OR
Adam Sappington, The Country Cat Dinner House & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: NYC
Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Scott Conant, Scarpetta
Wylie Dufresne, wd~50
John Fraser, Dovetail
Kurt Gutenbrunner, Wallsé
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
César Ramirez, Brooklyn Fare
Sean Rembold, Diner
Masa Takayama, Masa
Bill Telepan, Telepan
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea
Galen Zamarra, Mas (farmhouse)
Best Chef: Pacific
Matthew Accarrino, SPQR, San Francisco
William Bradley, Addison at the Grand Del Mar, San Diego
Josef Centeno, The Lazy Ox Canteen, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
David Féau, The Royce at the Langham Huntington, Pasadena, CA
Beverly Gannon, Hali’imaile General Store, Makawao, HI
Loretta Keller, COCO500, San Francisco
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, MB Post, Manhattan Beach, CA
Jim Moffat, Bar Acuda, Hanalei, HI
Matt Molina, Osteria Mozza, Los Angeles
Daniel Patterson, Coi, San Francisco
Richard Reddington, Redd, Yountville, CA
John Rivera Sedlar, Rivera, Los Angeles
Paul Shoemaker, Savory, Malibu, CA
Hiroyuki Urasawa, Urasawa, Beverly Hills, CA
Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Clay Conley, B?ccan, Palm Beach, FL
Paula DaSilva, 1500º at Eden Roc Renaissance Miami Beach, Miami Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Justin Girouard, The French Press, Lafayette, LA
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Chad Johnson, SideBerns, Tampa, FL
James Lewis, Bettola, Birmingham, AL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Sergio Navarro, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Lee Richardson, Ashley’s at the Capital Hotel, Little Rock, AR
Jeanie Roland, The Perfect Caper, Punta Gorda, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Wesley True, True, Mobile, AL
Best Chef: Southeast
Hugh Acheson, Five and Ten, Athens, GA
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville, TN
Ashley Christensen, Poole’s, Raleigh, NC
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Linton Hopkins, Restaurant Eugene, Atlanta
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Anthony Lamas, Seviche, Louisville, KY
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Ouita Michel, Holly Hill Inn, Midway, KY
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Aaron Vandemark, Panciuto, Hillsborough, NC
Ken Vedrinski, Trattoria Lucca, Charleston, SC
Tandy Wilson, City House, Nashville, TN
Best Chef: Southwest
Bruce Auden, Biga on the Banks, San Antonio
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bowman Brown and Viet Pham, Forage, Salt Lake City, UT
Bruno Davaillon, Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Mitsuo Endo, Aburiya Raku, Las Vegas
Silvana Salcido Esparza, Barrio Café, Phoenix
Mark Fischer, Six89, Carbondale, CO
Manabu Horiuchi, Kata Robata, Houston
Anita Jaisinghani, Indika, Houston
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Frederick Muller, El Meze, Taos, NM
John Murcko, Talisker on Main, Park City, UT
Hugo Ortega, Hugo’s, Houston
Paul Qui, Uchi, Austin, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
John Sharpe, The Turquoise Room at La Posada Hotel & Gardens, Winslow, AZ
http://blog.jamesbeard.org/2012/02/awards-watch-2012-restaurant-and-chef-award-semifinalists/
Fin.esse is one of those rare gems in Central Florida’s sometimes barren foodie landscape that you can bring out to your friends in a conversation as an example of what great food can exist Orlando, outside of the chains and fast food joints (Orlando recently earned the dubious distinction of ranking number one for the fast food market in QSR magazine).
Fin.esse, located in Lake Mary off of CR 46A, is owned and operated by a partnership of chef-owners Alex T. Brugger, and Autumn Mccoy. At the helm is Chef Alex and his lovely wife Autumn. Chef Alex is a former Executive chef at the award winning Citrus restaurant in downtown Orlando as well as concept chef for Timpano, Samba Room, and more. He started at 16 as a dishwasher for acclaimed celebrity chef Norman Van Aiken and worked his way up to the top. The inspiration for the food at Fin.esse comes from French, Spanish (many of the dishes are odes to Chef Alex’ grandmother’s home recipes), and American influences.*
Inside the restaurant, the decor is very modern and clean, similar to a city back drop. Definitions of cassoulets and confits adorn the walls at Fin.esse, a theme that gets carried away all the way down to the list of items on the menu.
For appetizers, the crowd of bloggers and media folk sampled an assortment of offerings from Fin.esse including the Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread. The pork belly n’ eggs was spiced & slow roasted, made with two farm fresh sunny-side eggs, topped with a marsala demi-glace was excellent: the pork belly was crispy and flavorful and the eggs were delicious alongside the pork belly. A favorite was the Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains. They also whipped out the delicious signature duck confit puffs, a kind of duck pot pie made with maple leaf duck, fork tender 12 hour roast inside a puff pastry.
For entree, I had the paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice ($24). The lobster was tender and cooked well on top of the flavorful arborio rice, probably one of the best renditions of paella I have had in Orlando. My partner enjoyed her smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze ($22).
For dessert, I sampled the fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream. The dessert was fun to eat, though I had a bit too much of the carbs for me that night, and anyways I wanted to save room for the lovely dessert that was said to have been what made Chef Autumn fall in love and eventually marry Chef Alex (ask about its nickname): the chocolate oranje molten cake a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with the pour of the peanut butter anglaise. Magnificent.
The dictionary definition of Finesse is “refinement or delicacy of workmanship, structure, or texture.” Fin.esse in Lake Mary tries and succeeds at this refinement in its delightful culinary creations, truly something not to be missed and definitely a place to try again and again with friends. At Fin.esse, where they recently won “Best New Restaurant 2011” by Seminole Magazine, you can tell the owners have a passion for food and it shows.
Fin.esse also hosts their famous Chef’s Table 12 (call for reservations) and also serve artisan “craft” beers, independent and interesting wines and hosts a full bar.
Website: http://finesse-therestaurant.com/
Address: 7025 County Road-46A (also known as H.E. Thomas Parkway) in Lake Mary, located in the Park Place Plaza at International Parkway, near the Marriott Hotel.
Hours: Lunch 11 a.m.-3 p.m. Tuesday-Friday, dinner 5-10 p.m. Tuesday-Sunday, brunch 10:30 a.m.-3 p.m. Sunday
Photos:
Grouper cheeks, tender, flaky, perfect with the aioli sauce
Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains
Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread
Paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice
Smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze
Sweet flan, a family recipe?
Fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream
Chocolate oranje molten cake a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with the pour of the peanut butter anglaise. Magnificent.
Mark Baratelli of TheDailyCity.com, producer of The Food Truck Bazaar and promoter of all things Orlando
It’s been almost a year since the first Food Truck Bazaar was held at Discovery Church in Orlando and what a year it has been. Ever since then, food trucks have arrived in a big way on the Orlando Food scene and the foodie landscape will never be the same. Featured spotlights on the Cooking Channel, Fox 35, and even a new Best Food Truck category in the Orlando Sentinel’s Annual Foodie Awards, and more have all brought attention and acclaim to the ever-growing food truck world.
There has been a lot of criticism about the hours and locations of these food trucks, some who appear and disappear and reappear at the slightest excuse or cold breeze or only showing up at food truck events rather than operating in a dependable location and time. This happened to me personally a few times when I tried to show up at a food truck spot and there were no food trucks there. To be safe, just check their twitter feeds ( I try to gather them all in an easy list here https://twitter.com/#!/TastyChomps/orlando-food-trucks ). Usually if they haven’t tweeted in a day it means they’re probably not out operating. The food truck landscape is still shaping and evolving to the needs of the city as well as the business needs so please do be patient.
This past weekend, almost as a sign of the maturing food truck industry, the largest food truck bazaar in the history of the city went down in the back parking lots of the Orlando Fashion Square Mall with 35 food trucks on site. The truck’s offerings ran the gamut from barbecue, soul, Caribbean, new American, Vietnamese, Middle-eastern, Sushi, cupcakes, desserts, crepes, pretty much all you could want from every cuisine all conveniently located in a two block radius. It was one of the coldest Sundays of the season but many families and participants still came out to enjoy the good food.
I saw one of the new trucks in town “Saigon Sizzle”, a Vietnamese food truck based out of Orange City. The owners of Saigon Sizzle are a friendly and sincere Asian American husband and wife team who are proud to show off their menu of banh mi sandwiches, Vietnamese rice noodle bowls with grilled pork and chicken, and rice platters, all topped with your choice of sriracha, soy sauce, or thai sweet and spicy chili sauce at the table.
I knew I probably won’t be travelling to Orange City any time soon so I had to take the opportunity and order the chicken and pork tacos ($6 for two) from the Saigon Sizzle food truck. The tacos were full of fresh grilled soy sauce and fish sauce marinated chicken and pork, pickled carrots, cucumbers, and fresh herbs all wrapped in a soft tortilla. It was enjoyable, especially with the great abundance of fresh veggies in the taco and the added topping of the spicy chili sauce. I wish them much luck out in Orange City and hope they get to come down to Orlando more often, though it will be tough to compete with the great Vietnamese restaurants in the Mills 50 district at the heart of the city.
Saigon Sizzle food truck of Orange City
Grilled beef and rice noodle platter
Vietnamese Chicken and Pork tacos from Saigon Sizzle
A few stops down, the large white truck of Island Paradise sat with its large grill hooked up to the back and scenes of the Caribbean island life and Christian scriptures graffiti-ed on the sides. The proprietor is a kindly woman with a big smile and roots from the islands. The menu consists of ribs, jerk chicken, goat, oxtail, and other Caribbean/Jamaican staples. I ordered the jerk chicken with fresh cabbage and mac and cheese ($11) platter, a huge meal probably about two hearty meals worth in a styrofoam to go container. The jerk chicken was the best I have had in Orlando, the chicken was tender and flavorful, full of all sorts of delicious spices and peppers, and it had that awesome grilled/smoked flavor that you can’t get anywhere else, like you are back in St. Martin or Jamaica enjoying some nice barbecue on the beach side. Wonderful. The cabbage was also very flavorful and delicious, steamed and cooked to perfection. I loved their steamed cabbage. The mac and cheese was also pleasant and a treat for my inner child, though it’s no friend to my health. They are usually located near Rio Grande and Church Street but I would call them to be sure 407-928-6336
Jerk Chicken from Island Paradise with Steamed Cabbage and Mac and Cheese
Also spotted at the Food Truck Bazaar, the cute new truck for The Crepe Company, found most days at the Winter Park Food Truck Stop on US 17/92. They make both savory crepes with ham and turkey and cheese, etc. as well as sweet crepes with nutella, banana, and more.
The Crepe Lady
Nutella and Banana Crepe from The Crepe Company
Sisters May and June enjoying the warm crepe in the cold winter afternoon at the Food Truck Bazaar in Orlando
Big Wheel Food Truck !
Big Wheel’s Fresh Plant City Strawberry soda made with a iSi Twist and Sparkle soda maker
Big Wheel Food Truck’s Moroccan style seared Florida Octopus with braised chickpea ragut, creme fraiche, and chive $8
5 Gastronomy, one of the new boys in town!
The Pimanti sandwich from Wicked Wiches of Tampa!
The Original Korean Taco Box I , a classic!
FOOD TRUCK BAZAAR SCHEDULE
5-8PM
1st Fridays Kissimmee: Kissimmee Civic Center, 201 E. Dakin Ave
1st Saturdays Sanford: Hood Ave at Seminole Blvd
1st Sundays Orange City: Lowes, 901 Saxon Blvd
2nd Fridays: Casselberry: City Hall on 17-92
2nd Sundays Orlando: Fashion Squaure Mall
3rd Sundays Oviedo: Lowes on Red Bug Lake Rd
4th Sundays Lake Nona: CrossPointe Church, 11002 Lake Hart Dr
ABOUT
The Food Truck Bazaar is (1) friends & family eating together (2) outdoors (3) from local food trucks (3) in an unexpected and often under-utilized urban space: a parking lot. As the original mobile gourmet food truck party in Central Florida started in March 2011 by Mark Baratelli, The Food Truck Bazaar (http://
FACEBOOK GROUP:
http://www.facebook.com/
WEBSITE:
http://
TWITTER:
http://www.twitter.com/
WHO PRODUCES THIS?
Mark Baratelli
mark@thedailycity.com
KNOW BEFORE YOU GO
1. Expect long lines
2. Some trucks will run out of food
3. Expect to experience 1 – 2 trucks
4. Prices are $6-$10 per meal
5. Picky kids should bring their own meals
6. Bring your own chairs, tables, tents. Think tailgating.
7. Some trucks take credit cards and all take cash.
Fin.esse
7025 County Road 46-A Suite# 1011
Lake Mary, FL 32746
(407) 805-9220
VALENTINE’S DAY MENU
FEBRUARY 14TH
2012
“…a 4 course dining experience”
Limited Seating, RSVP Suggested
Call (407) 805-9220 or email chefalex@finesse-therestaurant.com
-starters
duck•confit
(n: 12 hour roast maple leaf duck, truffle roasted wild mushrooms)
ceviche•mojito
(n: fresh grouper, scallops, grilled octopus, bell peppers, cilantro, mint, habanero mojo)
crispy•porkbelly
(n: slow roasted, crispy skin, marsala demi-glacé, farm fresh sunny side egg)
-soups & salad
lobster•crab•soup
(n: shelled maine lobster & maryland crab, brandied cream stock)
maytag•wedge
(n: crisp iceberg, bacon lardons, red onion, tomato, “the best bleu cheese dressing”)
green•goddess•salad
(n: sardine goddess dressing, romaine, foccacia croutons, shredded grana)
-main
beef•wellington
(n: truffle & mushroom duxelle, puffed pastry, veal demi-glace, scalloped potatoes,)
crab•stuffed•maine lobster
(n: 1 ½ lb maine, split & stuffed, wild mushroom orzo, sweet carrots)
grouper•oscar
(n: florida black grouper, lump crab, grilled asparagus, classic béarnaise, scalloped potatoes)
-dessert
chocolate-oranje•molten•cake
(n: ghirardelli chocolate, chocolate ganache center, peanut butter anglaise, drunken berries)
vanilla•bean•creme brulee
(n: cracked sugar top, cinnamon sugar dusted churros, ghirardelli covered chocolate strawberries)
$99.00 PER COUPLE
(plus tax & gratuity)
Wine & Champagne Flights Available
Check out Rosen Hotel’s events for Valentine’s Day below:
Rosen Shingle Creek
9939 Universal Blvd Orlando, Florida 32819
(407) 996-9939
Cala Bella – three-course gourmet meal: http://www.rosenshinglecreek.com/2012-Valentines.asp
The Spa at Shingle Creek – Valentine’s menu: http://www.spaatshinglecreek.com/ValentinesMenu.aspx
Shingle Creek Golf Club: Valentine’s promotion
Rosen Centre
9840 International Drive, Orlando, Florida 32819
(407) 996-9840 | Toll Free (800) 204-7234 | Fax (407) 996-0865
Valentine’s Package – $165 per couple: http://www.spaatshinglecreek.com/ValentinesMenu.aspx
Rosen Plaza
9700 International Drive Orlando, Florida 32819
For Reservations (800) 627-8258 | For Meetings Call (800) 366-9700 | Phone: (407) 996-9700 | Fax: (407) 354-5774
Jack’s Place Valentine’s Dinner: http://www.jacksplacerestaurant.com/Valentines.asp
Jack’s Place Valentine’s Dinner: Menu
Fogo De Chao, a Brazilian Churrascaria/steakhouse based out of Sao Paulo, Brazil is coming to Orlando’s International Drive area just across from the old Rangetsu building, set to open Thursay March 15 2012.
Fogo de Chão specializes in espeto corrido, or “continuous service,” in which a team of Brazilian-trained gaucho chefs prepare and serve 15 different cuts of beef, lamb, chicken and pork. Guests dictate both the pace and the portions of their dining experience by using a small, double-sided color-coded disc that signals to the gaucho chefs that they are ready for additional service.
It will be the third Brazilian churrascaria in Orlando joining the ever popular Texas De Brazil (infamous among my friends for meat-induced comas and the un-buckling of belt notches) up the road on International Drive and Nelore Churrascaria, which originally was on International Drive, but is now in Winter Park.
The name Fogo de Chao is Portuguese for “fire on the ground”, developed during a time when Brazilian cowboys gathered around a fire to roast the evening’s meal.
I can see this being most interesting to the immediate Orange County Convention Center area, where quite a bit of new lively developments have opened along International Drive in the past few months including Senor Frog’s, Dave and Buster’s, adding to the many options for convention go-ers after hours. It’s also an interesting addition noting the increased amount of tourists from Brazil that Central Florida has been enjoying in recent years, the second largest group visiting Orlando in 2012 behind the Canadians according to Visit Orlando. Get ready to say “Muito Bem Vindo!” to Fogo De Chao this March!
Press Release below!
Le Cordon Bleu is one of the most respected names in culinary education, originating in Paris in 1895. Synonymous with high quality, excellence in education, and fine ingredients Le Cordon Bleu teaches classic culinary techniques with modern innovations and the latest in global cuisine.
One of the 17 campuses of Le Cordon Bleu in America is right here in our backyard in Orlando just north of SR 528 on John Young Parkway. Despite being located in a drab office/commercial complex, the campus is very lively within the walls, full of the clattering of pots and pans and students perfecting their techniques in beautiful kitchen classrooms.
On a recent tour of Le Cordon Bleu with fellow bloggers @AggiesKitchen, @EclecticRecipes, @MegaYummo , @Droolius and @TheLittleKitchn, I was introduce to the wonderful world behind the culinary creations guided by our gracious hosts President Joe Hardiman and Chef William Mather.
I was truly taken aback by how deep the food industry goes: from not only traditional settings like hotels and restaurants but there is also the need at prisons, life care facilities, manufacturing products, and countless other food service industry opportunities for culinarians.
At Le Cordon Bleu, students are lead by professional chef instructors and learn hands-on in an environment where they can develop their creativity and own sense of style to learn the way to a culinary career that’s anything but ordinary.
Le Cordon Bleu keeps up to date with teaching contemporary cuisines as well as the traditional techniques and methods for cooking. Teacher and Chef William Mather told us that whats en vogue fads right now at the school includes: molecular gastronomy, gluten free, food for diabetics, sugar substitutes, modifying traditional recipes to work with new ingredients. The food truck scene in Orlando with Gastro truck and the Crooked Spoon and Big Wheel and more are all part of the growing overall food scene in America today. (Big Wheel’s Chef Tony Adams is a former partner at the on-site student-run restaurant Technique)
During the tour, Le Cordon Bleu’s president Joe Hardiman and Chef William Mather showcase all the various classrooms and kitchens that are available for students, with all of the curriculum available bilingual in spanish and english. The classrooms have all the latest kitchen equipment for both pastry and cuisine, and many are bustling this evening with students at their knives and pots cooking away the night. Chef Mather’s favorite is baking room 116, where he might just be experimenting or baking his favorite dish a baked strudel apple with granny smiths.
The curriculum is offered in bilingual in both Spanish and English. The school recently won the honor of having the Guinness World Record for largest creme brulee, at 26 feet in diameter weighing in at 1599.96 lbs on February 12, 2005. With over 1400 students currently enrolled, they have over two dozen student clubs each with their own interests including cheese club, asian club, and beer club.
As part of six weeks at the Technique restaurant, the students are taught appreciation for not only the kitchen in the back of the house, but also appreciation for the front of the house where they spend 3 weeks working as servers and hosts before flipping to the kitchen side. It teaches the students humility and appreciation for the other side, says school president Joe Hardiman. I think that is a great way to teach as the restaurant experience is not only about the quality and taste of the food but also about the service and ambiance itself at restaurants these days, increasingly so.
The dining room at Technique is rather simple, much like any dining room that you can find in a hotel, with white table cloths and blue accents, and a nice view of the open kitchen from the dining room. The servers are of course students at the school and can at times be nervous or unsure, but are all very genuine and attentive, trying their hardest to please.
If you are to dine at Technique, know that walk-ins are okay, but just be on the safe side and call ahead to make sure they are open. The dinner has a 3-course meal option for $12 and 4-course meal for $15, which are a great deal at the price (http://www.techniquerestaurant.com/TECHNIQUE_menu.pdf). It’s a shame not more people know about this place and its very unique dining experience.
French Onion Soup
Sour Dough Crouton with Melted Gruyere
Caprese Salad – served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction
Filet Mignon, Tomato Hollandaise – served with housemade fries, roasted zucchini and tomato salad
Bananas Foster
founded in Brennan’s Restaurant in New Orleans
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream.
Technique Restaurant – Le Cordon Bleu College of Culinary Arts
8511 Commodity Circle
Orlando, FL 32819
407-313-8792
www.techniquerestaurant.com
Hours of Operation
Lunch – Monday through Friday.
11:00 a.m. – 12:45 p.m.
Dinner – Tuesday through Friday.
6:00 p.m. – 7:30 p.m.
Reservations are recommended and can be made through OpenTable.
http://www.opentable.com/technique-at-le-cordon-bleu-orlando
We end with a famous saying:
Wine brings wisdom
Beer brings joy
And water has bacteria
So lets enjoy the wine
Spencer’s for Steaks and Chops at The Hilton Orlando
Address: 6001 Destination Parkway, Orlando, FL 32819
Valentine’s Day Special
This Valentine’s Day, enjoy a romantic three course menu with your someone special at a location that is as memorable as it is delicious.
Menu:
Warm Brandy Poached Lobster with white asparagus, fingerlings, baby greens, shallot vinaigrette and caviar
Passion Fruit Martini Push-Pop with rosewater pearls as the Intermezzo
6oz Center Cut Natural Filet with chocolate port demi, lavender honey carrots, black trumpet ragout
Morello Chocolate Cake with cherries, roasted meringue and a Champagne float
$68 per person
Add a wine pairing for $18.
Enjoy live music while you dine.
Each couple will receive a rose.
Best Hotel Restaurant
Spencer’s for Steaks and Chops was recently selected as the Critic’s Choice in the 2011 Orlando Sentinel’s Foodie Awards.
The Boheme restaurant inside the Grand Bohemian Hotel is celebrating Valentine’s Day with a special menu available a la carte February 10-13 and per person at $79 on February 14th.
I had a chance to preview items on the menu and must give the compliments to Chef Rene and the staff at the Boheme restaurant. There were more hits than misses on their creative new menu. It is funny that they use first, second, third dates to refer to appetizers to entrees respectively.
Out of the first date (appetizers) dishes, I would recommend the fresh oysters, oriental mussels in a wonderful curry coconut broth, or the wagyu beef carpaccio. The second date recommendations include the aphrodite salad and the roasted pear salad, both very fresh and delightful. I would forgo the love poisson elixir, made with absinthe, as the anise in the liquor appears to overpower the dish. Out of the third date (entrees) try the flaky, delicious chilean sea bass or the perfectly cooked new zealand rack of lamb, but skip the filet mignon as the almond and brie crust did the luxurious tender cut a disservice.
The Valentine’s Day menu for The Boheme is provided below.
À la carte from February 10th – February 13th
$79 per person only on February 14th
OYSTERS AND CHAMPAGNE 14
Freshly shucked oysters with a tasting of champagne
VENUS CRAB CAKES 15
arugula, basil oil, rémoulade, grilled lemon
ORIENTAL MUSSELS 12
Curry coconut broth, cilantro and kaffir lime leaves
SMOKED DEVILED EGGS 10
Smoked salmon, jalapeño, mustard, cumin and cilantro mayo
TEMPTING SHRIMP TEMPURA ROLL 13
avocado, fruit salsa, sriracha, honey and ginger aioli
WAGYU BEEF CARPACCIO 14
arugula, crispy capers, mustard aioli, shaved parmesan and crostini
GIANT ASPARAGUS SPEARS 15
Prosciutto ham, pecorino and spicy hollandaise
APHRODITE SALAD 8
Organic mix greens with almonds, feta, grape tomatoes and almond extract vinagrette
ROASTED PEAR SALAD 9
Half roasted pear, candied walnuts, goat cheese and berry orange vinagrette
LOBSTER BISQUE 10
Remy martin, cilantro and cumin
LOVE POSSION ELESIR 8
Clear tomato broth soup with provence liquor made from botanicals and shaved fennel
COFFEE RUBBED BONE-IN RIBEYE 38
Mushroom and truffle butter and sour cream chive mash
PAN-SEARED CHILEAN SEA BASS 36
Beet reduction and sweet yam and Yukon mash
KISS ME TENDER FILET MIGNON 34
Brie blue cheese crusted, almond, carrot and potato mash, zinfandel reduction demi
SEAFOOD STRUDLE 28
shrimp, scallops and salmon baked in philo served with lobster sauce
NEW ZEALAND RACK OF LAMB 42
Goat cheese crusted, asparagus risotto, port wine reduction
OPEN FACE RAVIOLI 22
Mushrooms and vegetable lasagna with ricotta and tomato béchamel
TOBLERONE CHOCOLATE FONDUET 18
Melted swiss chocolate accompanied with biscotti, cookies and fruits
STRAWBERRY DIP & ROLL 24
Fresh strawberries served with melted chocolate, white and brown sugar
CARAMELIZED BANANAS 16
Bananas with brandy, orange and lemon juice sauce and vanilla bean ice cream
PASSIONATE PUFFS 14
Cream puffs filled with white, dark and milk chocolate mouse
About the Grand Bohemian Hotel Orlando – Orlando, FL
Celebrated as an experience in art and music, the AAA Four Diamond Grand Bohemian Hotel, a signature Kessler Collection property, takes center stage as downtown Orlando’s landmark luxury hotel. From the moment of arrival, a dazzling blend of art, music and memorable hospitality greats guests with a fanciful flavor. Italian mosaic tiled, barrel-vaulted ceilings and harlequin inspired sculptures invite guests into an oasis of sheer beauty, housing an unprecedented collection of more than 150 rare works of art. Located moments away from downtown’s cultural gems as well as Orlando’s magical theme parks, Grand Bohemian Hotel fosters a setting that celebrates creativity and inspires the soul.
For more information or to make a reservation at Grand Bohemian Hotel
Orlando, please visit grandbohemianhotel.com or call 407.313.9000.
About The Boheme Restaurant
Guests enjoy luxurious fare in a casual setting at the AAA Four-Diamond Boheme Restaurant. The delectable cuisines, including favorites and new menu items, range from the Kessler signature calamari, cognac lobster bisque and cashew crusted salmon to mascarpone cream cheese cake and Florida mixed berries in French vanilla sauce. Fine wines from the restaurant’s extensive wine cellar, including Kessler signature vintages created exclusively by Napa Valley winemakers, provide offerings from all over the world to pair with a memorable meal. The Boheme also introduced the Kessler Chophouse Menu, featuring the highest quality premium Black Angus select cuts.
The Boheme – 325 South Orange Avenue, Orlando, FL 32801, Phone: 407-313-9000 – www.grandbohemianhotel.com
Photos from The Boheme
Wagyu Beef Carpaccio
Fresh oysters – Bluepoint oyster with a vinaigrette, pickled cucumbers and jalapenos
Crab cakes
Oriental mussels
Asparagus spears with prosciutto ham
Roasted pear salad
Aphrodite salad
Chilean sea bass
New Zealand rack of Lamb, goat cheese crusted, asparagus risotto, port wine reduction
Filet mignon
White, dark, milk chocolate puff pastries
Toblerone Chocolate Fondue
PETERBROOKE CHOCOLATIER LAUNCHES 90-MINUTE “101 CLASS” FOR $40 PER PERSON
WHAT:
Take a teaching from the pros and learn firsthand all there is to know about being a chocolate connoisseur. On February 12, Peterbrooke Chocolatier of Winter Park (“Peterbrooke”) will launch Chocolate 101, the first in a series of interactive classes for 2012.
The 90-minute class is available for up to 8 guests and can also be booked privately for events, birthday parties and themed celebrations. For $40 per person guests will have their chance to:
– Learn the history of chocolate
– Understand and take a chance at tempering
– Sample four wines and understand suggested wine pairings
– Sample eight chocolates including the Ultimate Truffle, Sea Salt Chocolate, Milk & Dark Chocolate Covered Bacon, Sea Salt Chocolate-Covered Caramel, 65% and 72% Cocoa Chocolates, Chocolate-Dipped Strawberries and the Peterbrooke signature, Chocolate-Covered Popcorn
– Receive a 10 percent discount on purchases made that night
Those interested in attending the class must RSVP by calling Peterbrooke, but hurry as seats are melting away.
MORE ABOUT PETERBROOKE CHOCOLATIER OF WINTER PARK
Peterbrooke of Winter Park is locally owned and operated by Jami and Kevin Wray. The Winter Park location boasts 1,400-square-feet of chocolate bliss with unique-to-store delectables like chocolate-covered bacon, sea salted caramels, spicy chili chocolate and for those looking for traditional favorites, the gourmet chocolate-covered popcorn is available in dark and milk chocolate. The chocolate boutique is open daily from Monday – Thursday from 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11 p.m. and Sunday from 12 p.m. to 9 p.m. For more information about the Chocolate of the Month Club, please visit the Peterbrooke Chocolatier Winter Park location at 300 South Park Avenue, Winter Park, FL 32789 or call 407.644.3200.
WHEN:
February 12, 2012
6:30 to 8:00 p.m.
$40 per person please call to reserve your space
WHERE:
Peterbrooke Chocolatier300 South Park Avenue
Winter Park, FL 32789
407.644.3200
Also, Fleming’s is hosting Super Bowl specials of $29.95 3-Course Prime Rib Dinner and their “5 for 6 ’til 7” Bar Menu all Night this Sunday, Feb 5th!
Fleming’s Prime Steakhouse & Wine Bar will celebrate the passion this year with three evenings of luxe specials and a unique Valentine gift for couples dining on Sunday, Monday and Tuesday, February 12th through the 14th.
To enhance the occasion, Executive Chef Russell Skall has created three mouthwatering entrees perfect for Valentine’s dinner that will be available in addition to Fleming’s popular a la carte menu. “Valentine’s celebration is always a memorable time for our guests,” remarked Chef Skall. “There is nothing more romantic then savoring the pleasures of a delicious dinner and wine with someone you love.”
Filet Mignon & Prawns, Prime New York Strip & King Crab, and Colossal North Atlantic Lobster Tail with Lobster Mac & Cheese will be offered, each at $69.95. A dessert for two, Red Velvet Cake with Espresso Truffles, is $9.50. Wine Director Maeve Pesquera has crafted a Cupid-perfect cocktail for the holiday: The Bella-Tini is a Bellini-inspired cocktail with Belvedere Vodka, peach puree and Mas Fi Cava sparkling wine for $9.95. Suggested wine pairings to toast the evening include Tiamo Chianti, Italy, 2010; Terra Valentine Cabernet Sauvignon, Napa Valley, 2007 and Roederer Brut Rose, Anderson Valley NV.
To give guests another reason to celebrate, Fleming’s is offering each couple dining February 12th through February 14th a complimentary $25 Fleming’s Dining Card to use toward a future rendezvous with their sweetheart.* Reservations advised and may be made by visiting www.FlemingsSteakhouse.com.
The Valentine’s Celebration Menu offers:
Filet Mignon & Prawns
Filet mignon on a bed of sauteed portobello mushrooms
and smoky bacon, paired with crab-stuffed prawns and
a lemon garlic butter sauce $69.95**
Prime New York Strip & King Crab
Presented Oscar-style, topped with butter-poached
king crab, asparagus and a champagne bearnaise sauce,
served with a sweet potato quenelle $69.95**
Lobster & Lobster
Colossal North Atlantic lobster tail with drawn butter,
served with lobster mac & cheese $69.95**
Dessert for Two
Red Velvet Cake served with espresso truffles $9.50
Suggested Wines for Romance:
Tiamo Chianti, Italy, 2010
Terra Valentine Cabernet Sauvignon, Napa Valley, 2007
Roederer Brut Rose, Anderson Valley NV
*$25 Valentine’s Card offer is for visits occurring on 2/12/12, 2/13/12 and 2/14/12 only. Limit one Valentine’s Card per couple.
Valentine’s Card will be delivered at the end of the dinner and will be valid through March 31, 2012.
By Jamie O’ Donnell 407-234-7631 / Jamie@L2inc.com
Hillstone’s in Winter Park recently released a few new menu items and the pr folks at Wellons Communications invited us to showcase it here on TastyChomps. It was my first time to the restaurant, originally called Houston’s until they changed their name to Hillstone’s in 2010. Hillstone’s name derives from the hillside vineyard in the Napa Valley which produces Cabernet Sauvignon grapes. Executive General Manager Todd Martin opened the Winter Park branch of the national high-end chain in 1996 and continues to oversees operations here at Hillstone’s today.
The restaurant is most known for its beautiful view on Lake Killarney, with tall windows facing the lake and a nice sized outdoor dining area, the view is rather stunning, especially on those cool central Florida afternoons. They have a strict no cell phone policy in the dining room in order to sustain a focus on the dining experience, but I wonder how long that will last as our society becomes more and more digital oriented, for better or for worse, with all the tweeting, facebooking, foodspotting, e-mailing, texting, etc. that goes on with our smart phones as the world becomes more and more interconnected. We’ll have to see, but until then I think the no cell phone policy is a brief, maybe soon to be antiquated, but welcome respite from that brave new world.
The dining menu recently came out with their new deviled eggs, made from a classic Texas family recipe served with Crystal’s hot sauce and topped with cracked pepper and parsley.
They also released their new banana cream pie, made with a vanilla custard filling base, and includes a walnut and graham cracker crust. This treat is topped with fresh bananas, homemade whipped cream, caramel sauce and chocolate dust.
The prices are a bit high here but the food was decent and it’s worth it if you have the discretionary income needed to eat out often or for that special night out .
Photos from the event:
The new Deviled Eggs at Hillstone’s
The new Banana Cream Pie at Hillstone’s
Stone Crab
Brussel Sprouts
Hawaiian Rib Eye, reminiscent of the Korean kalbi barbecue short ribs, this steak is marinated for 48 hours in pineapple juice, soy sauce and is hardwood grilled, served with a baked potato.
Their infamous wood grilled artichokes (don’t eat the whole artichoke, just bite and pull the flesh off)
Famous French Dip Au Jus
Roasted prime rib thinly sliced and piled high on a toasted house-made French roll
The spinach and chicken Waldorf salad
with Julienne apples, bacon, cashews and chopped egg
Hand filleted salmon, wood grilled and served with seasonal vegetables (grilled asparagus)
Hillstone is located at 215 South Orlando Avenue in Winter Park and is open Sundays through Thursday from 11 a.m. to 10 p.m., and Fridays and Saturdays from 11 a.m. to 11 p.m.
The Vietnamese Lunar New Year or Tet or Tet Nguyên Dán is upon us here in Orlando again! A time to spend with family, friends, and welcome in the new year.
Last weekend St Philp Phan Thanh Minh, the largest Catholic Church in Orlando, hosted their annual Tet Festival at the Central Florida Fairgrounds to bring in the new year of the Dragon.
This weekend, the Vietnamese Community of Orlando is hosting their own Tet Festival with a Miss Vietnam of Florida Pageant starting at 1pm on Sunday. Entrance is $5 but I definitely recommend going especially for the food. Here at the festivals, you get a chance to taste different authentic Vietnamese dishes and street food that are usually not available at local Vietnamese restaurants. The prices are a bit steep, especially for the noodle soups, but a lot of the foods here are home-made and go to a good cause usually. Address is 4603 West Colonial Drive Orlando, FL 32808-8158.
If you can’t make it out this Sunday, next Sunday on February 5th there is the Dragon Parade Lunar New Year event hosted by the Chinese American Association of Central Florida and the Mills 50 District starting at 11:00 AM – 3:00pm. More details here: http://www.facebook.com/events/136825883100048/
Below are some scenes from last weekend’s Tet Events:
Orchids and flowers and plants for sale, welcoming in Spring.
Vietnamese high schoolers doing traditional Vietnamese rice hat dance for the festival
The Vietnamese rice hat dance
Chim cut roti or roasted quail
It gets busy here at the Vietnamese New Year Festival!
Nem nuong and thit nuong, or meat balls and grilled pork on a stick. A favorite street food item of mine!
Banh teo, a kind of Vietnamese fried donut pastry
Vietnamese calligraphy. The Vietnamese language was romanized by the French centuries ago, previously things were written in chu nom, a kind of Chinese character system used by the elites.
Bun bo hue, the Hue style spicy beef noodle soup
Watching the show!
Grilled pork
Hop vit lon, or balut in the Phillipines, boiled fertilized duck fetus eggs
Pate a choux, meat filled pastries, and banh bao, pork and egg filled buns, relics of the French and Chinese influence on Vietnamese cuisine.
Bun rieu, a seafood crab tomato noodle soup dish.
I was invited to attend a dinner recently at The Table, the newly-opened creation of husband and wife team Chefs Tyler Brassil and Loren Falsone. Located on the far west side of the Dellagio plaza on Sand Lake Road, near the Regions Bank, it is a bit easy to miss. Beneath the large “Taste & See Catering” sign,you might be able to make out the words “The Table” printed ever so lightly on the door.
You may have heard about it through the grape vine: The Table is unique in Orlando as it is a restaurant that solely features 22 seats together around one beautiful, magnificent table for Friday and Saturday nights only. The menu is prix fixe at $100 per person, tax and gratuity included, consisting of hors d’oeuvre and five courses with wine pairings.
There is a certain feeling when you enter The Table, like you just walked into someone’s living room for a secret foodie dinner party. The dining room, designed by Chef Tyler Brassil himself, resembles much like a modern home decked out with a large painting of a foggy bridge passage hanging on one wall, a large mirror and candles on another, and a beautiful hanging chandelier in the center over the large, black dining Table. On one corner of the room is the bar area where mixologist and partner Dominick Tardugno tended to the wine and champagne for the evening.
The crowd on this night is diverse, ranging from young professionals to families going out for a birthday, an elderly couple celebrating an anniversary. You are seated next to strangers who grow to become good company throughout the evening. It’s interesting to see people of different backgrounds come together in a common bond, for the shared love of food, as a community around The Table.
Chef Loren Falsone, explaining the freshness of ingredients, like this lobster, at The Table
The menu here is local, sustainable, and seasonal New American cuisine. Chef Loren Falsone, featured as one of the Top Ten New Chefs in 2000 by Food and Wine Magazine and also a former executive chef at Seasons 52, explained that the ingredients all come fresh from local farms and local fishermen who bring whatever they caught that day and the kitchen then uses these items to makes their dishes for the meal. As of January 2012, there have yet to be one meal served twice the same way yet at The Table.
Each course is presented by Chef Tyler Brassil, a winner of the Top 10 Bertolli Sous Chef Awards, or by his wife Chef Loren Falsone and the drinks are explained by Mr. Tardugno. Service, just like the food here, is exemplary.
The Table after all was conceived after Tyler and Loren, who still teach classes at Le Cordon Bleu culinary school here in Orlando, began an experiment in inviting friends over to their home for dinner. The dinners grew and grew, eventually overfilling their home and selling out. That’s when they decided to get a bigger place, and hence the Table was born.
You can really feel their passion for food flowing into The Table. It calls to you, to sit, to relax, and to enjoy the epicurean journey with them.
The experience begins at 7:00 pm with the bites at the bar and end around 11:00pm. Reservations are a must. The Table is also available for private parties or corporate events on other evenings.
The Table
8060 Via Dellagio Way, Suite 106 (across from Regions Bank)
Orlando, FL 32819
407-900-Dine
http://thetableorlando.com/
Reservations are required
Photos of the Table Orlando
Russian caviar , smoked salmon, creme cheese
Hummus octopus amuse bouche served in Asian soup spoons
Fois gras with kumquat and relish
Local Three Boy Farm Greens and Three Baby Salads
made with black beans, pickled red cabbage, purple Peruvian potato, and herbaceous shallot vinaigrette with a Domaine Gullarman 2009 Colombard Ugni-Blanc
Lobster and local head on shrimp with chanterelle, royal trumpet, yellowfoot mushrooms, calamarata, fava beans paired with a glass of The Scholium Project 2008.
Aged Local Wagu Beef with Three Boys first red peppers algro dolce, and mashed celeriac
with Domaine Du Grapillon D’or 2009 Gigondas
The Table’s Cheese Course with Asiago, Truffle Tremor, Aged Gouda, Bellavitano, Empire apple butter, paired with Capital de Roari 2008 Amerone from Italy
Freshly squeezed Blood orange curd merengue tarts with chocolate ganache with Rudera 2008 Noble Late Harvest from South Africa
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