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Local Flavor: A Taste Profile of Orlando’s Mills 50 District for Spring 2024

Ricky Ly
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Local Flavor: A Taste Profile of Orlando’s Mills 50 District for Spring 2024

First published in The Community Paper – February 2024

From hidden mom-and-pop shops to Michelin Guide–recommended restaurants, Orlando’s colorful Mills 50 District neighborhood is truly a cultural gem. Home to vibrant murals and bricklaid streets and a mix of eclectic and diverse food, art, and nightlife, the district’s official name of “Mills 50” comes from the intersection of Mills Avenue (U.S. 17-92) and State Road 50 (Colonial Drive).

Joanne Grant, executive director of the Mills 50 Main Street program, said in an email that “‘personality’ is what makes Mills 50 so special. It is distinctive and one of a kind. There is no other Main Street in Orlando like Mills 50. The amazing selection of restaurants, the unique watering holes, the locally owned shops, public art in the form of murals, art boxes & art drains, the business owners & residents — are what make Mills 50 so special.”

In the 1980s, after the fall of Saigon and the end of the Vietnam War, Vietnamese refugees began settling in Central Florida and opening up shops and restaurants in Mills 50, leading it to become home to one of the largest and most concentrated areas of Vietnamese restaurants, markets and businesses in the state of Florida — and affectionately called Little Saigon or Little Vietnam.

Today, the face of the district continues to change and transform. Second- and third-generation businesses have been opening up in the district as the older generations have retired, and that continues this year with new projects from The Strand and a new business plaza opening up on the northeast corner of Mills Avenue and Colonial Drive.

“Mills has a lot of rich history,” said Quay Hu, owner of Qreate Coffee, in an email. “It was the first place I went to when I moved here in 2003 to get authentic Chinese and Vietnamese food. The culinary scene has blossomed through the years making it one of the best places for local eats. I love this area so much and the main reason I put Qreate Coffee here.”

This February is a great time to explore the Mills 50 District. February 10, 2024, marks the Vietnamese/Chinese Lunar New Year — it’s the year of the Dragon! — and the district is bustling with Lunar New Year festivities throughout the month, complete with Chinese lion dancing, firecrackers and dragon parades. Visit asiatrend.org/events for a great list of upcoming events.

Here are some highlights of the Mills 50 District 

Classic Mills 50

  • Anh Hong Restaurant (Vietnamese)
  • Vietnam Cuisine (Vietnamese)
  • Black Rooster Taqueria (Mexican)
  • Z Asian (Vietnamese)
  • The Strand (modern American)
  • Tori Tori (Japanese gastropub)
  • Shin Jung (Korean barbecue)
  • Sticky Rice (Laotian)
  • Bites & Bubbles (best rooftop outdoor patio dining)
  • Pig Floyd’s Urban Barbakoa (barbecue, tacos and more)
  • Deli Desires (sandwiches)
  • Chuan Lu Garden (Chinese Sichuan)
  • Tasty Wok (Chinese Cantonese)
  • Hawkers Asian Street Fare (Malaysian)
  • Mamak Asian Street Food (Malaysian)

New Kids on the Block

  • Edoboy (standing sushi bar)
  • Kaya (Modern Filipino)
  • Pho Huong Lan (Vietnamese pho noodle soup)
  • Pigzza (“Italianish”)
  • Zymarium Meadery (mead/honey wines)
  • Zaru (Japanese udon)
  • Bamita (Vietnamese banh mi sandwiches and coffee)
  • Sampaguita Ice Cream (modern Filpino ice cream)
  • Cafe Matcha Maiko (Green tea ice cream desserts)
  • Bakery 1908 (Asian bakery and dim sum)
  • The Circle (Vietnamese)
  • The Moderne (modern Asian-inspired gastropub)

 Markets

  • Dong A Market
  • Tien Hung Market (soon to become a food hall concept)
  • iFresh Market

Coffee Shops

  • Haan Coffee
  • Qreate Coffee
  • Lineage Coffee
  • Framework Craft Coffee House

9th Annual Field to Feast 2024 – Event Recap

Ricky Ly
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9th Annual Field to Feast 2024 – Event Recap

Field to Feast is one of the best food and drink events of the year here in Orlando, and for such a great cause.

Edible Orlando magazine’s Kendra Lott, Katie Farmand and Pam Brandon joined with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.

On Saturday February 10th, top chefs from Walt Disney World Resort offered locally sourced fare paired with stellar wines at this open-air event at Long and Scott Farms in Mt Dora.

Organizer Pam Brandon tells us, ” It was a stellar, sunny day on the farm, and the Disney chefs outdid themselves. Best of all, we raised $43,000 for Second Harvest Kids Cafes – that is just ticket sales and the raffle.”

“So over the last nine years, we’ve raised more than a quarter of a million dollars for the Kids Cafes, all thanks to the generosity of Disney, George Miliotes, farmer Hank Scott, and so many volunteers.”

Amazing Work!!

PARTICIPATING RESTAURANTS INCLUDED:

California Grill

Port Orleans Resort

Be Our Guest Restaurant

Tiffins at Disney’s Animal Kingdom

Hollywood Brown Derby

Narcoossee’s

Toledo

Flying Fish

Port Orleans Resort

Photos Courtesy of Disney

Orlando Featured on Netflix’s “Somebody Feed Phil” Season 7, Debuts March 1, 2024

Ricky Ly
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Orlando Featured on Netflix’s “Somebody Feed Phil” Season 7, Debuts March 1, 2024

The news is finally official!

Orlando will be one of only eight destinations (and one of two U.S. destinations) profiled in season 7 of the popular Netflix show, “Somebody Feed Phil,” an unscripted culinary travel series starring Phil Rosenthal, premiering on Friday, March 1.

The “Everybody Loves Raymond” creator and his production crew filmed in Orlando last year, eager to showcase the destination’s award-winning, diverse and evolving dining scene.

Visit Orlando, the destination’s official tourism association, worked for over a year to secure this opportunity to feature Orlando in more than 190 countries and eight languages, including English, Spanish, Portuguese and French.

Following the unscripted and unrehearsed nature of the show, Rosenthal and his production crew spent a week exploring Orlando’s lesser-known and multicultural food scene.

Visit Orlando’s team connected Rosenthal and producers for “Somebody Feed Phil” with Orlando businesses, award-winning chefs, noted local personalities, elected officials and foodie experts to highlight Orlando’s culinary gems.

The local businesses visited by the “Somebody Feed Phil” crew include everything from Michelin starred restaurants to immigrant-owned businesses to multicultural and fusion options favored by locals. The full list will be revealed once the episode makes its debut March 1.

View the teaser trailer of Somebody Feed Phil: Season 7 here featuring Orlando’s Puerto Rican-inspired Crocante and Chef Yamuel Bigio.

Pardi Gras at The Pointe Orlando – Free Mardi Gras Event Friday, March 1 on I-Drive

Ricky Ly
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Pardi Gras at The Pointe Orlando – Free Mardi Gras Event Friday, March 1 on I-Drive

Pardi Gras at The Pointe Orlando is a Free Mardi Gras Event coming up on Friday, March 1 on I-Drive – Read on about the event from our friends at The Pointe!

Forget bedtime stories, y’all – Pointe Orlando’s throwing a Pardi Gras bash that’ll rewrite the definition of “playtime for adults!” Mark your calendars for Friday, March 1st, from 7 PM to 10 PM, because this ain’t your kid’s finger-painting fiesta.

We’re talkin’ beads flyin’ faster than confetti on Bourbon Street, live music hotter than a Tabasco habanero, and a DJ droppin’ beats to make your inner flamingo strut its stuff.

And the best part? This Pardi for grown-ups is FREE! That’s right, no cover charge, no stuffy dress code (unless you wanna channel your inner Mardi Gras royalty, we won’t judge), just pure fun for anyone who knows how to let loose.

Here’s a peek at the Pardi perks:

  • A live band that’ll turn your frown upside down: From zydeco that’ll get your toes tappin’ to funky beats that’ll make you forget your name, buckle up for a genre gumbo that’ll leave you singin’ “Mardi Gras!” at the top of your lungs.
  • DJs spinnin’ tunes hotter than a jalapeño: Our resident DJ will be mixin’ the hottest tracks to keep the Pardi going between sets.
  • Beads, beads, and more beads: Catch ’em if you can (or duck and cover, we won’t tell)! We’re showerin’ the place with enough beads to make even Beyoncé jealous.
  • A photo booth that’ll capture the craziness: Strike a pose with your crew and capture the memories of this epic night to make all your friends FOMO.
  • Need some garb? Head to the umbrella station and deck out your own Mardi Gras-themed umbrella to get in the spirit!

So put down your grown-up responsibilities, grab your best friends, and your most outrageous Mardi Gras spirit, because Pointe Orlando’s about to get lit! We’ll see you in the courtyard, shakin’ it like a brass band on Bourbon Street!

Remember, grown-up playtime starts at 7 PM on Friday, March 1st. Just Get to The Pointe and let the Pardi Gras begin!

Don’t forget to tag us in your pics using #PointePardiGras! We wanna see all the fun you’re having!

Let’s get this Pardi Gras party started!

PARDI GRAS AT THE POINTE

Pointe Orlando
9101 International Drive
Orlando, FL 32819

New Additions to The MICHELIN Guide Florida February 2024 – Including 5 New Restaurants in Orlando

Ricky Ly
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New Additions to The MICHELIN Guide Florida February 2024 – Including 5 New Restaurants in Orlando

MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend and today, the Michelin Guide released a sneak peek of the 2024 MICHELIN Guide Florida selection featuring nineteen new additions spread across the Sunshine State.

From key lime pies to Cuban sandwiches, Florida’s ever-growing list of MICHELIN Guide restaurants (137 if you’re keeping count) is as diverse as they come. With this year’s newest additions spread across Miami, Orlando, Tampa, and Winter Park, that list has gotten even larger.

In Orlando, there are five new restaurants (including one in Winter Park). Some of these have opened very recently so these Inspectors are very up to date. Read on for the Michelin Guide’s notes and the full list.

What other Orlando restaurants are missing from this list right now? Join the conversation on facebook.com/tastychomps!

Orlando

Zaru
Cuisine: Japanese

This sleek, Mills 50 eatery is located in the same strip as the Tien Hung Market. With an upbeat playlist and an attractive dining room, the restaurant specializes in chewy noodles made from wheat sourced from Japan’s Kagawa Prefecture. Ikura, tempura and top-notch ingredients like Hokkaido uni and A5 Kagoshima wagyu pair with broths of wonderful smokiness and depth.

Bianca Gifford

Bianca Gifford

Sushi Saint
Cuisine: Japanese

Mike Collantes, Chef/owner of Soseki, has another hit on his hands with Sushi Saint. This downtown temaki spot lures guests with its lounge-y vibe and contemporary design. The team takes great care in sourcing high-quality rice and nori for their cone-shaped temaki, and while the hand rolls take center stage, their small plates, like Sichuan cucumbers with chili crunch, are worth trying.

Fernando Delgado - EightySix Media

Fernando Delgado – EightySix Media

Natsu
Cuisine: Japanese

There are just two seatings a night at this intimate omakase, where a ten-seat counter dominates a spartan-styled room. Meals begin with four dishes from the kitchen, including chawanmushi and truffle kampachi, served with crispy potato straws and a yuzu truffle vinaigrette for an unexpected flavor combination that is especially memorable. The sushi is impressive and doesn’t gild the lily.

Titan Wang

Titan Wang

Camille
Cuisine: Vietnamese

Chef Tung Phan has taken the pop-up and given it permanence at this space just off Lake Baldwin. Rooted in French techniques, Vietnamese flavors are given a refined twist here. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. The sweet potato brioche topped with a “gold” chocolate ice cream and Vietnamese coffee sauce is an elegant finale.

Chris Abeleda

Chris Abeleda

 

Winter Park

Chuan Fu
Cuisine: Chinese

The large Szechuan menu features many of the classics served in a traditional family-style manner, and the solid cooking shows its skill with layered flavors and bold takes. First, tuck into the cucumber salad, with its punch of soy and garlic, before settling into the Chongqing chicken with its chili and peanut garnish.

Chuan Fu

Chuan Fu

Best Sub Sandwiches in East Orlando ? Cheba Hut

Ricky Ly
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Best Sub Sandwiches in East Orlando ? Cheba Hut

Cheba Hut is a “Toasted” sub concept that has been curing munchies since its start in 1998. Featured on the Food Network show Diners, Drive-Ins, and Dives with Guy Fieri in 2010, Cheba Hut has grown to over 130 locations across more than 20 states.

The menu features over 30 signature sub sandwiches (made with Parisian style bread), as well as a variety of Rice Krispy treats, salads and munchies.

Here in Orlando, Cheba Hut “Toasted” Subs on East Colonial aspires to be the local spot for “Dank Food and Chill Vibes” – The UCF / east Orlando location also has a secret menu as well as a craft beer bar that features 16 beers on tap, including local beers from neighborhood breweries. Happy hour is from 4:20-7:10 PM, of course.

What really sets Cheba Hut apart, though, can only be experienced in their shops. They combine homegrown food with real people in a relaxed environment.

Despite its cannabis theme, there is no actual cannabis in its sandwiches or food as that is not legal here in Florida yet. Per their FAQ, there are zero amounts of any marijuana products in its food. Cheba Hut is also a family friendly restaurant.

Cheba Hut was founded in Tempe, Arizona in 1998 by Scott Jennings and a group of his college friends. According to legend, the original restaurant was started with only $40 in capital. The founders wanted to create a hangout spot that matched their relaxed lifestyles, so they came up with a sub sandwich shop concept focused on food, fun, and marijuana innuendos. The first Cheba Hut opened near the Arizona State University campus and quickly developed a devoted local following.

The founders prioritized quality ingredients from the beginning. Despite the small startup budget, they insisted on fresh veggies, meats, and especially bread. The bread was considered crucial for constructing the perfect toasted sub.

Menu Highlights at Cheba Hut

Kali Mist – Spicy Club – Roasted turkey breast, bacon, chipotle mayo, jalapeño, avocado, pepper jack, lettuce, tomato, onion, pickle, Shake & House dressing

SECRET STASH – Local Secret Sandwich Menu

Greenway Ganja – Smoked Ham, Double Bacon, Dijonaise, Mustard, Pickle, Swiss and Shake

O-Town 1 Hitter – Pepperoni, garlic butter, marinara, ranch, banana pepper, green bell pepper, cheddar, provolone and shake

Loaded Not’chos

Pretzel Nuggets

Krispy Bar

Want to win a catering hot box of sandwiches (feeds 12-14) from one of the best sandwich shops in east Orlando? To enter, visit instagram.com/tastychomps for details

Cheba Hut
12100 E Colonial Dr UNIT A, Orlando, FL, United States, Florida
(407) 250-4120
chebahut.com/locations/orlando

After 32 Years, Saigon Market Closes in Orlando’s Mills 50 District in November 2023

Ricky Ly
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After 32 Years, Saigon Market Closes in Orlando’s Mills 50 District in November 2023

Late last year, Saigon Market announced they would close their doors after serving the Orlando community over 32 years since 1991.

My first memories of Saigon Market were on trips to Orlando as a young boy with my parents, driving the two hours or so from West Palm Beach, visiting Walt Disney World and then afterwards, dropping by Mills 50 for a hot rice plate of com dac biet from Anh Hong, Asian groceries at Dong A, Trung My, Tien Hung and Saigon Market, nail supplies for the shop, and maybe some buy 5 get 1 free banh mi sandwiches for the road.

In 2003, I enrolled as a freshman at the University of Central Florida and recall fondly the first of many trips to Saigon Market, especially on weekend mornings when the pastries from their onsite bakery were fresh and hot out of the oven. And of course, I remember meeting for the first time my friends Teresa and Tiffany Chan, who alongside their family, beamed from behind the counter serving customers like me. It was a home away from home.

For immigrants, these markets offer more than just produce and bottles of soy sauce – it’s a taste of home, reminiscent of family meals and holiday feasts made by grandma or auntie. For people so far from home, these places are oases where they could escape the pressures and stresses of being in a foreign land with foreign tongues, and just relish in a baked barbecue pork bun or some rolled banh cuon rice noodles.

I spoke with my long-time dear friend Teresa Ly Chan, daughter of the owners of Saigon Market and now founder of Sus Hi Eatstation, about her thoughts on the closing, memories of Saigon Market, and what the future holds.

Ricky Ly: How have customers and the local community reacted to the news of Saigon Market closing?

Teresa Ly Chan: I was personally overwhelmed by the support from our community. I worked at the market for a few days and was blessed with sooo many visits from my regulars! They watched me grow from a 5 year old to now a mom of 3 – it was surreal. Just knowing we will be losing our connection with them was quite emotional – there were definitely alot of tears. I handed out my business card to my closest customers so hopefully we can rebuild through there.

How and when did Saigon Market start in Orlando?

1991 is when we opened the market here in Orlando. We started the business back in St. Petersburg and opened up this second location. My mom and dad were managing the one in St.Pete while my aunt and uncle managed the one in Orlando. When my mom and dad separated, our family moved to Orlando to help my aunt and uncle.

What has been Saigon Market’s role in promoting and preserving Asian culture and cuisine in Orlando? What do you think Saigon Market meant to the immigrant community in Orlando?

We operated in an old school kinda way so it was very reminiscent of life in Vietnam. We kept things messy and most of our items didn’t have price tags. There was a scent when you walked through the doors that reminded me of my time in Vietnam (maybe a mix of fresh seafood and durian? lol) Hopefully all that we did was able to capture the essence of Vietnam and made our customers feel like they were home.

Can you share any of your favorite memorable stories or experiences of Saigon Market over the years?

My most memorable days were the countless busy weekends – Sundays especially. I remember going into work like I was going into war. It was a non-step mess from open to close. Since we offer so many things, we were constantly being pulled in multiple directions – packaging bakery, making sugar juice or baba, assembling banh mi, cashiering, answering questions, helping customers find items, etc. We were bombarded with loud customers shouting at each other, but it was always fun. When I was cashiering, no semblance of a line formed anywhere near my register. It was great. But above all, the relationships I formed with my regulars meant the most to me.

In your opinion, how has the market evolved or changed since its opening?

When we first opened Saigon Market, we focused primarily on meat and vegetables. We slowly started adding more offerings — dry goods, bakery, sugarcane juice, BBQ (roast pork, duck), ready-made meals, desserts, kimchi, banh mi sandwiches, boba, etc. Our tiny market did it all lol. With all the wonderful offerings, we never changed our systems. We still operated pen and paper, in a sense – very mom and pop, but we liked it that way.

Have there been specific challenges or successes that stand out in the market’s history?

The biggest challenge my family faced was probably when the kids started getting older and leaving the nest. We all started our own careers and families of our own. The stress of the store was left with aunt and uncle who did the best they could, but they were getting tired. They also didn’t want to pass on the store to any of us because they wanted us to start our own lives and not bare the burden. We all offered.

What is next for your family?

My aunt and uncle are retiring. They have been working the market for 32 years straight. They are most excited about having holidays off and being able to celebrate with family. My uncle’s passion is fishing so they will be moving to Clearwater to be near the water. All the kids are grown and working on their own careers. Saigon Market was beautiful for all of us – it really brought us together as a family. There’s something about overcoming and sharing vulnerabilities that brings people together and we did that.

How would you like the community to remember Saigon Market?

We would like to be remembered as the family market – the place where you’re guaranteed to see familiar faces each time you walk in. We would like to be remembered as a family who truly cared about our people and our community. Our employees stayed with us for years, decades even. We worked very hard, but we did it together as a family.

Michael Nguyen, who grew up going to Saigon Market and now owns and operates The Moderne across the street in Mills 50, spoke to us about his thoughts on the closing.

“As an Orlando native and of Vietnamese descent, Mills 50 has always been a home to me. For as long as I can remember, my family has shopped at Saigon Market.  I have countless memories of that place. From wholesome ones like Co Linh drowning me in my favorite bakery items to mischievous ones of my youth like my brother and I releasing blue crabs on the market floor ( Co linh & Chu Khanh if you’re reading this IM SO SORRY!)

However, one of my most fondest memories is a recent one. We were missing a few items on our shipment to Moderne so I hurried on over to Saigon Market to get them. At check out, I’m greeted by Co Linh. We have the usual small talk and at the end she says “I’m proud of you Michael. I remember when you used to be a baby shopping with your mom. Now look at you! Such a businessman! Keep up the great work honey.” In the moment, I felt shy and bashful from receiving such praise from her. Shortly after, Saigon Market announced their closing. Heartbroken, I looked back at that moment and realized how symbolic it was. It felt almost as if a torch was being passed from one generation to another. And as proud as I am to receive that torch, I am absolutely gutted to say goodbye to such a staple in the community. Little Saigon will never be the same without Saigon Market.”

Farewell, Saigon Market – and my deepest appreciation and gratitude for the memories.

Grande Lakes Orlando – New for Spring 2024

Ricky Ly
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Grande Lakes Orlando – New for Spring 2024

The award-winning resort will offer innovative partnerships, unique programming, and world-class amenities in the year ahead. Read the full rundown at https://www.flipsnack.com/marriottenhancements/grande-lakes-orlando-newsletter/full-view.html

 Grande Lakes Orlando, the 500-acre luxury Florida resort in the headwaters of the Florida Everglades anchored by The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes, is bringing a slate of new experiences for guests to experience in 2024 for the ultimate vacation in Orlando.

Through innovative new events and programming, curated partnerships, enhancements to award-winning amenities and sustainably-minded culinary offerings, Grande Lakes Orlando will continue to serve as a leading Orlando resort and vacation destination this year.

Grande Lakes Orlando
Grande Lakes Orlando

New Dining Experiences
2024 marks the 10th anniversary of the signature Southern-inspired Highball & Harvest, where the restaurant will unveil exciting activations throughout the year. Kicking off the celebration on February 25th, the restaurant will host Brunch at Birdie’s, a special brunch where diners can enjoy unique cocktails, live entertainment and bring their dogs to socialize.

The MICHELIN-recommended PRIMO will introduce new interactive classes exclusive to Grande Lakes Orlando, including an Art of Pizza Class, where guests will begin by touring the onsite garden to collect ingredients and then prepare their own fresh pizza. Additionally, PRIMO will offer a Primo Mixology Class where visitors can learn the tools of the trade and make cocktails with fresh ingredients.

Throughout 2024, Grande Lakes Orlando will continue to showcase its commitment to culinary excellence and sustainable cooking concepts across its 12 world-class and award-winning dining concepts, including with the recently introduced Green Menu at the One-MICHELIN-Star Knife & Spoon. The resort also prides itself on showcasing rotating seasonal menus and specials to showcase seasonal flavors, local Florida businesses and originative culinary experiences for guests and locals alike, utilizing fresh bounties from the on-property, organic Whisper Creek Farm.

Unique Partnerships
Grande Lakes Orlando encourages guests to take advantage of its recently introduced partnerships across the sprawling property, including the Fifth Avenue Club at The Ritz-Carlton Orlando in partnership with Saks Fifth Avenue. The Ritz-Carlton is the only luxury Orlando resort with an exclusive Club Lounge featuring food and beverage presentations and access to special occasions, including opportunities to get a first look at Dior and Bottega Veneta’s latest lines during the Club Lounge’s “Thursdays with Saks” events.

Additionally, guests can enjoy the range of new experiences at the award-winning Ritz-Carlton Spa—voted #1 best hotel spa in the US in USA Today 10Best’s 2023 Readers’ Choice awards—as part of the resort’s new partnership with Swiss beauty brand, The Valmont Group. As part of the partnership, the spa offers signature treatments including the Energy of the Glaciers and Luminosity of Ice facials using Valmont products, among other treatments.

Grande Lakes Orlando also encourages guests to immerse themselves in aquatic adventures through its recently introduced partnership with Coastal Wake, the luxury wake-sport charter tour, which provides active water experiences including wakeboarding, wake surfing, tubing and more throughout the resort’s natural waterways. Additional new experiences through the Grande Lakes Sports program will be announced soon.

Planning Ahead for Signature Seasonal Programming
Guests are encouraged to begin planning their spring, summer, fall and festive vacations with Grande Lakes Orlando and get excited for the resort’s beloved annual programming. With spring just around the corner, the property is already planning Easter activities including a dazzling egg hunt, Cotton Tail Tea, giveaways and more.

Easter at Grande Lakes
Featured Events

GRANDE EASTER EGG HUNT
Join the hunt for hidden treasures at the largest Easter egg hunt in
Orlando. Search high and low for colorful eggs scattered throughout
the Da Vinci Lawn. Sunday, March 31st, from 10:00am to 12:00pm.
Exclusive to overnight guests.

GOLDEN TICKET
Children arriving at The Ritz-Carlton and JW Marriott Orlando over
the Easter weekend will be welcomed with a special chocolate bar
(while supplies last). Five of the bars will have the treasured Grande
Golden Ticket! The five lucky Grande Golden Ticket winners from
each hotel will be honored at 12:00pm on 3/31 in the Citrus Garden.
They will receive an Easter-themed gift and a shipment of
50 pounds of chocolate from the Easter Bunny.

SPRINGTIME FESTIVAL
Hop into the joy of spring with
our enchanting Easter-themed
festival on the Valencia Lawn.
Interactive games, crafts and
more! 3/29 & 3/30 from
12:00pm to 5:00pm.

ART OF PIZZA CLASS
Master the art of pizza making, guided
by our chef’s at Primo. Begin your class
with a tour of our on-site garden, collect
ingredients to craft your fresh made
pizza and learn the techniques of dough
kneading, pizza stretching and our secret
to the perfect tomato sauce. 2/17 at 11:30am

Turning to summer, travelers can expect the return of GLO Summer Nights with spectacular weekly fireworks displays and exciting summer activities for children and adults. Visitors can expect an exciting Fall event complete with seasonal treats and festivities. Lastly, Grande Lakes Orlando will celebrate the November and December holidays in traditional epic fashion with Winter Wonderland programming which includes abundant festive culinary experiences, larger-than-life gingerbread house creations and the hotel’s second iteration of a holiday market right on property. More details about 2024 seasonal programming will be unveiled throughout the year.

Travelers are encouraged to take advantage of the resort’s popular overnight packages available all year for an ideal Florida vacation getaway, including the “Grande Escape Package,” which provides a $50 daily resort credit and complimentary parking and the “Family Escape Package,” which includes connecting rooms for large families and complimentary parking.

For more information about Grande Lakes Orlando and to book a stay at one of its two hotels, please visit www.grandelakes.com.

About Grande Lakes Orlando
Hidden in the heart of Orlando, Grande Lakes Orlando sits on 500 lush acres at the headwaters of the Florida Everglades. The resort features a 582-room AAA Five Diamond Ritz-Carlton and 1,010-room JW Marriott hotel, which were voted the top two hotels in Orlando by Conde Nast Traveler and the Theme Park Respite winner by Good Housekeeping. The resort is home to USA Today 10Best’s Top Hotel Spa, the 40,000-square-foot Ritz-Carlton Spa, and The Ritz-Carlton Golf & Tennis Club, which features an 18-hole Greg Norman-designed championship course that hosts the PNC Championship every year. A dozen celebrated dining venues throughout include One MICHELIN Star Knife & Spoon, a steak and seafood restaurant led by award-winning chef John Tesar, and MICHELIN Recommended Primo, Mediterranean/Italian fare by multiple James Beard award-winning chef Melissa Kelly, a leader in the farm-to-fork movement. Grand Lakes Orlando restaurants source fresh ingredients from Whisper Creek Farm, an on-property 18,000-square-foot working farm, as well as on-site apiaries. The resort features a wide array of additional activities: kayaking, eco-tours on Shingle Creek, falconry, mountain biking and fishing school. Conference and meeting attendees have their pick of meeting space options located across 150,000 square feet plus more than 100,000 square feet of outdoor space. Grande Lakes is located 15 minutes from the Orlando International Airport, five minutes from the Orange County Convention Center and minutes from the major theme parks.

Follow Grande Lakes Orlando @grandelakesorlando on Instagram and grandelakesorlando on Facebook. Also, The Ritz-Carlton and JW Marriott on Twitter @RC_Orlando and @JW_Orlando, Instagram @ritzcarltonorlando and @jwmorlando and Facebook ritzcarltonorlando and jwmarriottorlando.

For more information, visit www.grandelakes.com.

Valentine’s Day Ideas in Orlando: Valentine’s Day in Avalon Park 2024

Ricky Ly
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Valentine’s Day Ideas in Orlando: Valentine’s Day in Avalon Park 2024

A ROMANTIC ESCAPE:
CELEBRATING VALENTINE’S DAY IN DOWNTOWN AVALON PARK

Love is in the air, and what better way to celebrate it than in the heart of Downtown Avalon Park? This Valentine’s Day, immerse yourself in a romantic atmosphere filled with exquisite dining experiences and enchanting events. Let’s explore the special offerings and delightful surprises that await you and your loved one in this charming corner of the city.

BONUS – want to win a give away date night in Avalon Park: including Flowers, Dinner and a Bottle of Wine? Visit instagram.com/tastychomps for more details on the giveaway contest!

ROMANTIC MEALS FROM LOCAL RESTAURANTS

Downtown Avalon Park boasts a diverse array of restaurants that cater to every palate. This Valentine’s Day, these culinary havens are pulling out all the stops to create memorable dining experiences. Picture a candlelit dinner under the stars, surrounded by the warm ambiance of your chosen venue.

From intimate Italian trattorias to upscale steakhouses, you’ll find a range of delectable options. Many restaurants are offering special Valentine’s Day menus featuring carefully curated dishes that are sure to tantalize your taste buds. Whether you prefer seafood, vegetarian options, or indulgent desserts, the chefs in Avalon Park are ready to make your evening unforgettable.

RESTO URBAN KITCHEN

PICO DE GALLO

SPOLETO ITALIAN KITCHEN

NOLA

 

A-AKI SUSHI AND STEAKHOUSE

MEJANA MEDITERRANEAN GRILLE

A HEART FOR HISTORY SPECIAL EXHIBIT AT THE AVALON PARK ARTS AND CULTURE CENTER

ROMANTIC STROLLS:

After your sumptuous meal, take a leisurely stroll through the charming streets of Downtown Avalon Park. Admire the twinkling lights, unique boutiques, and cozy cafes that line the sidewalks. The enchanting atmosphere is perfect for stealing a quiet moment with your special someone.

Consider taking a walk around the picturesque lakes or exploring the community gardens. The romantic ambiance of Downtown Avalon Park extends beyond its restaurants, creating the ideal setting for a romantic evening under the stars.

LIVE ENTERTAINMENT:

Valentine’s Day is not just about indulging in delicious cuisine—it’s also an opportunity to enjoy live entertainment. Many venues in Avalon Park host special events, from live music performances to comedy shows. Check the event calendar to see what’s happening during your visit and add an extra layer of enjoyment to your romantic celebration.

COUPLES’ ACTIVITIES:

For those looking to add a bit of adventure to their Valentine’s Day, consider participating in some of the couples’ activities organized by local businesses. Whether it’s a painting class, a wine-tasting event, or a cooking workshop, these activities offer a unique and interactive way to bond with your partner.

   

SWEET SURPRISES:

What’s Valentine’s Day without a touch of sweetness? Avalon Park’s bakeries and dessert shops are ready to satisfy your sweet tooth with special treats and desserts. Indulge in heart-shaped pastries, decadent chocolates, and other delightful confections that add the perfect finishing touch to your romantic celebration.

CAFE COQUI

We have strawberries covered with chocolate, we are having a heart cake decor event and new flavors for Valentines day on our coffee flights.

NUNO’S

GALENTINE’S ACTIVITIES:

 

Downtown Avalon Park is the epitome of romantic charm, offering an array of dining options, entertainment, and activities that make it an ideal destination for celebrating Valentine’s Day. Whether you’re a local resident or planning a special getaway, this vibrant community provides the perfect backdrop for creating lasting memories with your loved one. Embrace the love and magic that fills the air in Downtown Avalon Park this Valentine’s Day, and let the enchantment of the evening linger in your hearts for years to come.  You will also want to checkout all of our Lunar New Year Activities happening in early February too!

Orlando’s James Beard Award Nominees for 2024

Ricky Ly
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Orlando’s James Beard Award Nominees for 2024

The 2024 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One have been announced and there are several local Orlando chefs recognized this year. It really speaks to the growing recognition of the quality of our local Orlando food and beverage scene.

Nominees will be announced on Wednesday, April 3, and winners will be announced at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Established in 1990 and first awarded in 1991, the James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

The 2024 Restaurant and Chef semifinalists are recognized across 22 categories. Learn more about the James Beard Awards policies and procedures here.

The local Orlando chefs and restaurants who were recognized include:

Best New Restaurant

  • Kaya, Orlando, FL

Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Jennifer Berdin and Mark Berdin, Kadence, Orlando, FL
  • Henry Moso, Kabooki Sushi, Orlando, FL
Chef Henry Moso of Kabooki Sushi

Kaya is a Filipino casual fine dining restaurant located in Orlando’s Mills 50 district, showcasing a lively and flavorful taste of Filipino techniques, ingredients, and stories alongside the freshest Florida ingredients and a thoughtful beverage program.

Chef Lordfer “Lo” Lalicon of Kaya

Jamilyn Bailey, co-owner of Kaya alongside Lordfer “Lo” Lalicon, told us “It’s a huge honor to represent our culture and our city! We are filled with so much gratitude for a whole community of people who come together to help us put Filipino cuisine and Orlando on the map.”

“The timing couldn’t be better – seven months of municipal construction at the main intersection coming to the restaurant has definitely had an impact on business. We hope this recognition will help remind people about this special placed tucked away in the Mills50 and Lake Eola Heights neighborhoods.”

In addition to their “sama sama” tasting menu, Kaya also offers a-la cart andd walk-ins, as well as a tropical outdoor patio bar called “Bayani Bar”.  They also serve a Bongga Brunch on Sundays from 10am-2pm featuring Filipino influenced breakfast.

Congratulations to all!!

 

Where to Eat Near MEGACON ORLANDO 2024

Ricky Ly
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Where to Eat Near MEGACON ORLANDO 2024

MEGACON Convention is the Southeast’s premier Comic Book, Anime, Sci-Fi/Fantasy, & Pop Culture event happening in Orlando at the Orange County Convention Center this February 1-4, 2024.

It’s also one of the largest, with attendance at last year’s event estimated at 140,000 over the four-day event.

Everyone is a fan of something, and MEGACON Orlando is the place to celebrate all things pop culture. Get an autograph or a photo with your favorite guest, and then get the inside scoop about your favorite movies and TV shows at our celebrity panels!

Watch professional comic artists battle it out in our popular Sketch Duels, learn from our “How To” workshops, and take photos with your favorite costumed characters! It’s also a great place to buy a unique gift (or treat yourself!) with a huge show floor for shopping madness. 

Fans can look forward to endless amounts of programming all weekend long, from a Japanese-style maid cafe, Wasabi Anime’s Japanese Video Game room, a custom haunted house by A Petrified Forest, an exclusive haunted pop-up Escape Room, fan meet ups, a kids zone, and so much more!

More information on tickets can be found on the MegaCon website.

For those attending MEGACON ORLANDO this year, here are some of our recommendations for eating nearby the Orange County Convention Center!

Where to Eat in Orlando Near MEGACon / Orange County Convention Center 

 

Soupa Saiyan (Asian Noodle Soups)
5689 Vineland Rd, Orlando, FL 32819

Susuru (Japanese Gastropub)
8548 Palm Pkwy, Orlando, FL 32836

Twenty Pho Hour (Vietnamese noodle soups)
11951 International Dr B-2, Orlando, FL 32821

Sushi Kichi (Japanese)
5368 Central Florida Pkwy, Orlando, FL 32821

Jo-Jo’s Shakebar at Pointe Orlando (Burgers and Shakes)
9101 International Dr #1208, Orlando, FL 32819

YH Seafood Clubhouse (Dim Sum and Fine Cantonese / Seafood)
8081 Turkey Lake Rd #700, Orlando, FL 32819

The Whiskey (Burgers & Whiskey)
7563 W Sand Lake Rd, Orlando, FL 32819

Taverna Opa at Pointe Orlando (Greek)
9101 International Dr #2240, Orlando, FL 32819

Nile (Ethiopian)
7048 International Dr, Orlando, FL 32819

Domu – Dr Phillips (Ramen)
7600 Dr Phillips Blvd #14, Orlando, FL 32819

Tabla (Indian)
5847 Grand National Dr, Orlando, FL 32819

Picasso Moments Bakery (Pastries)
8231 S John Young Pkwy, Orlando, FL 32819

Tous Les Jours (Bakery)
5555 S Kirkman Rd, Orlando, FL 32819

 

ORLANDO – St Valentine’s Day Dinner with WineDos and Chef Kevin Fonzo at The House Kitchen – Wine & Food Pairing with Winemaker – Friday February 16th

Ricky Ly
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ORLANDO – St Valentine’s Day Dinner with WineDos and Chef Kevin Fonzo at The House Kitchen – Wine & Food Pairing with Winemaker – Friday February 16th
Winedos is hosting an exclusive evening pairing outstanding wines from Ribera del Duero with Chef Kevin Fonzo’s renowned kitchen.
Central Florida-based WineDos.com is a new “world wine web” resource where you can not only order wine, but also learn the history about the wines you drink and get to know the producers and wine producing areas just like you are there with their extensive documentary list.

Jose and Pilar Zapatero, Father and daughter and family owners of Bodegas El Lagar de Isilla, a highly recognized winery of Ribera del Duero, recently awarded best wine-tourism winery of Spain, will join the event and present a variety of their high class wines.

The House Kitchen – Wine & Food Pairing with Winemaker

Friday, February 16th at 6:30pm

Join Winedos with your Partner in Wine to celebrate St. Valentine’s Day at the outstanding experimental dinning avenue The House Kitchen, where The Winedos Team will bring you an exclusive Food & Wine pairing event by the hand of highly respected winemakers from Ribera del Duero and the acclaimed cuisine of the Fonzo’s family.

At this wine and food pairing dinner, you will learn how to identify the main aromatic and structural parameters of different wines which will be later paired with different dishes. Fonzo has started researching the producer and the production area to design the most adequate dishes to accompany each of the wines to be tasted at the event.

After the master class with the winemaker, a full-course dinner prepared by renowned local chef Kevin Fonzo will be paired with the wines tasted during the master class (all inclusive)Participants will be welcomed with an outstanding sparkling Cava aged on oak barrique elaborated by  the most recognized Cava producer in the Penedés region of Spain (Agustí Torrelló Mata). Have you ever tried an oak-aged sparkling wine? This is your opportunity!

A jazz quartet will entertain the event.

Purchase your tickets here: https://winedos.com/events/st-valentines-at-the-house-kitchen/

About Winedos

Winedos is founded by father and son duo Enrique and Ivan del Barco – they personally travel to where the best wines with history are – from Spain to Chile and more – there, they taste the wines, learn their history, and spend a few days meeting the winemakers. They produce detailed informative video documentaries about the individual wines, their producers, and the denominations of origin where the wines were made so that you can purchase wines with knowledge all for free viewing on their website.

Special Features at WineDos include
– Free shipping – Get free shipping with a minimum order of $160 or by ordering a Free-shipping Box
– 100% Sustainable – All wines have been selected according to strict sustainability criteria
– Selected by Wine lovers – personally tasted and approved all the wines before selecting them for you
– Happy to Help – they are delighted to assist you for more first-hand information about the wines

The wines are selected based on quality criteria; sustainable and ecologic practices, traditional production methods, singular and centenary-old vineyards, special grape varieties; recovered ancestrally or naturally developed for resistance to diseases, and a long range of excellence criteria. The wines are tasted at the producer’s state to guarantee exceptional quality.

Winedos is an international wine education project that aims at providing a complete, democratic, and open-access Videopedia of wine Denominations of Origin in the world. for more information visit winedos.com

Inside Look: Narcoossee’s at Disney’s Grand Floridian Resort in Orlando

Ricky Ly
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Inside Look: Narcoossee’s at Disney’s Grand Floridian Resort in Orlando

This may be one of the best restaurants in Walt Disney World.

Narcoossee’s recently re-opened at Walt Disney World’s Grand Floridian Resort & Spa.

First opening in 1988, Narcoossee’s recently re-opened in a newly refreshed space with panoramic views of Seven Seas Lagoon.

Diners who time their visit just right can also take in views of Magic Kingdom Park fireworks in the distance – and they may even spy the Electrical Water Pageant as it floats through Seven Seas Lagoon.

The restaurant’s theme features both land and sea – and the newly done interiors pay homage to the restaurant’s history; for instance, the new bar is made with local oyster shells – a nod to the fact that Narcoossee’s originally opened as an oyster bar.

The menu is inspired by the cuisine of Florida and the southeastern coast, led by Chef Noah Estabrook and his talented culinary staff and featuring sustainably sourced seafood to inventive fare from the land, including both meat- based and plant-based options.

New dishes to experience include:

  • Ocean-Inspired Charcuterie Board: An innovative take on a classic presentation, the board consists of ahi tuna pastrami, charred octopus and house-made sausage from the sea.

  • Beef and Ricotta Tortelloni: The rich combination of beef and creamy ricotta cheese is complemented by brown butter, silky parsnip puree and sultana raisins.

  • Blackened Redfish: Chef Noah’s signature dish, a delectable filet of redfish is rubbed with Narcoossee’s secret blackening blend and served atop a crispy chorizo-sunchoke hash with hominy and Florida sweet corn before it’s finished with a drizzle of red pepper rouille.
  • Roasted Vegetable Paella: Featuring market vegetables, cannellini beans, preserved artichoke and charred Meyer lemon, this luxurious plant-based offering is satisfying and flavorful.

Returning dishes that celebrate the heritage of Narcoossee’s include:

  • Lobster Bisque: Long a guest favorite, this classic dish returns with a new tableside presentation to delight diners.

  • Plancha-Seared Scallops with Parisian Gnocchi: Tuck into this indulgent combination that’s served with English peas, tasso ham and truffled Meyer lemon cream.

  • Twelve-ounce Prime New York Strip Steak: Featuring Narcoossee’s famed New York strip steak, the main dish is perfectly paired with potato mash, roasted rainbow vegetables and a decadent red wine demi- glace.

Victorian-inspired cocktails and zero-proof beverages offer the perfect pairing for the dining experience, taking inspiration from tipples popular during the late nineteenth century.

Agave Garden Zero Proof Mocktail

Proprietor Matt Cristi and his sommeliers have also carefully curated the restaurant’s wine list to offer notable varietal diversity and ensure that wines complement the dishes flawlessly.

Chef Noah began his Disney journey fresh out of culinary school when he joined the team at Cítricos at Disney’s Grand Floridian Resort & Spa. Over the years, he’s worked his way up through every culinary role at our Disney Resort hotels, from his first role as Cook 1 to his current role as Chef at Narcoossee’s.

“Narcoossee’s has always been my dream restaurant to lead,” shared Chef Noah.

Now, he’s finding ways to infuse creativity and comfort into the signature restaurant’s new menu, ensuring the food is as approachable as it is artful. With fish and seafood as the focal point of the menu, Chef Noah and his team source a variety of sustainable items and the freshest ingredients for each of their perfectly plated dishes.

One of the stand-out items guests can look forward to trying is the new Ocean-Inspired Charcuterie Board, a fresh take on a classic featuring ahi tuna pastrami, charred octopus and house-made sausage from the sea — each representing the style of a different Disney chef.

“We took inspiration from a traditional charcuterie board and translated it to coastal seafood,” said Chef Noah. “We made a sausage from the sea as a nod to Chef Scott (Hunnel), because he taught us how to make it at Victoria & Albert’s. We cure the ahi tuna, smoke it and spice it just like pastrami. And then the charred octopus on there is an interesting addition to the whole plate.”

If you’re looking for something more familiar, try the shrimp and grits, which are a nod to Chef Noah’s early cooking days working in his first kitchens in Charleston, South Carolina, where he found his passion for cooking.

Pastry Chef Kristine Farmer, who started her career in food and beverage in 1988, delivers delicious desserts every bit as dazzling as the view.

Dessert options range from the returning classic Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream to new creations such as the Berry Pavlova, a light combination of fresh Florida berries and citrus served with bright yuzu crémeux and a tableside pour of anglaise.

Chef Kristine leads a team of 45 cast members that support 7 restaurants including Victoria & Albert’s – the only restaurant in Florida to receive the AAA Five Diamond Award and Forbes Travel Guide Five-Star Award. Her advice to young women wanting to get into the food and beverage industry? “Don’t expect everything to be handed to you. You have to work for it and prove yourself. Don’t give up. If you get knocked down, get back up. Learn from your mistakes.”

The reopening of Narcoossee’s comes as part of the multi-year transformation of Disney’s Grand Floridian Resort & Spa, honoring its rich history at the Walt Disney World Resort while enhancing its iconic Victorian charm and elegance.

For more information or to make dining reservations up to 60 days in advance, guests can visit DisneyWorld.com or call 407-WDW-DINE (407-939-3862.)

 

 

 

 

Inside Look: Salt & the Cellar at The Ette hotel plus Interview with Michelin-Starred Chef Akira Back

Ricky Ly
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Inside Look: Salt & the Cellar at The Ette hotel plus Interview with Michelin-Starred Chef Akira Back

Did you know there is an Innovative Mediterranean Asian restaurant led by Michelin-Starred Executive Chef Akira Back in Orlando serving breakfast, lunch, dinner & Sunday Afternoon Tea? Located on the main level of Orlando’s ultra-elevated ette hotel, it’s called Salt & the Cellar by Akira Back.

Salt & the Cellar by Akira Back is also a dry, wellness-focused restaurant. While alcohol is absent from the menu, the restaurant does feature an exceptional, award-winning Mocktail menu.

And for those who prefer a more piquant libation, guests may “Bring Their Own” alcoholic options which ette’s  mixologists can serve or incorporate into their masterful creations with no corkage fee.

Featured Dishes at Salt and The Cellar include:

Spinach “Oshitashi” Salad, featuring Roasted Sesame Dressing  and Rayu (Japanese Chili Oil)

 Akira Back Tuna Pizza – A paper-thin wafer topped with tuna and drizzled with umami aioli, white truffle oil, micro shiso, marinated masago (or roe) and chojang, a sweet and spicy Korean sauce.

14 oz NY Strip Steak with signature salts. There is also Japanese A-5 Steak and Gold Wrapped and Regular Tomahawk Steaks available.

All steaks are served with their signature Persian Blue, Hawaiian Black, Espresso, White Truffle & Purple Salts.

– Into The Woods Mocktail – Fresh green herbs // Ginger // Cucumber // Lime // Cookie Crumble // Forest Aromatic Mist

Interview with Michelin Guide Award winning Chef Akira Back of Salt and The Cellar at The Ette Hotel

Michelin Guide Award winning Chef Akira Back, born in Seoul and raised in Aspen, initially pursued a career in professional snowboarding before discovering a passion for cooking. We spoke to Chef Akira Back about his inspiration and his background.

After attending the International Culinary School in Colorado, he blended his artistic vision and Korean heritage into his culinary creations. Back’s restaurant portfolio includes Yellowtail in Las Vegas and global locations for his namesake restaurant.

He’s garnered Michelin stars for his concept DOSA and launched innovative venues like ABSteak and ABar. Chef Back also leads the VIP dining experience for VOX Cinemas in the Middle East and oversees culinary aspects at North Island, Seychelles.

Recognized with awards and invited to prestigious events, he has showcased his talent on various platforms, including Food Network’s “Iron Chef America.” His latest venture, Salt & the Cellar by Akira Back, at ette hotel, offers a unique blend of Innovative Mediterranean Asian cuisine, and his cocktail creations are curated by mixologist Jarl de Vries.

Tasty Chomps Q and A with Chef Akira Back

Your journey from a professional snowboarder to a renowned chef is quite unique. How do you think your experience in extreme sports, particularly on the pro-snowboarding circuit, has shaped your approach to cooking and running a successful restaurant business?

Being a professional snowboarder taught me dedication and creativity to try new things. Before being a snowboarder, I was a very good baseball player. Baseball taught me teamwork for a common goal which is critical to the success of a restaurant.

What was it like being recognized by the Michelin Guide the first time?

It was truly amazing to win a Michelin Star and have my restaurant in Seoul, Korea recognized as one of the best. It is an honor which all chefs strive for.

What are some of your favorite memories in the kitchen over the years?

My favorite memories are seeing the growth of team members who have worked hard, learned and grown within the organization to be a leader of location. The growth in others is what fulfills me the most.

Favorite lessons learned to share with young chefs?

Perseverance. There are a lot of ups and downs in the restaurant business and especially in the kitchen. Stay true to your passion and craft to achieve the goals you seek.

Salt & the Cellar at the ette hotel Orlando
3001 Sherberth Rd, Kissimmee, FL 34747
Phone: (407) 288-1919
saltandthecellar.com

9th Annual Field to Feast – featuring Walt Disney World Chefs – Returns February 10, 2024 – Benefiting Second Harvest Food Bank Kids Cafe

Ricky Ly
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9th Annual Field to Feast – featuring Walt Disney World Chefs – Returns February 10, 2024 – Benefiting Second Harvest Food Bank Kids Cafe

As Edible Orlando magazine transitions to new ownership, Kendra Lott, Katie Farmand and Pam Brandon are joining with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.

Top chefs from Walt Disney World Resort will offer locally sourced fare paired with stellar wines at this open-air event.

Guests will enjoy live music, farm tours, a raffle, and more as part of the event.

WHEN: 2-5:30 p.m. Saturday, Feb. 10

WHERE: Long & Scott Farms, 26216 County Rd 448A, Mt Dora, FL 32757

FOR TICKETS: $195; edibleorlando.com

PARTICIPATING RESTAURANTS INCLUDE:

California Grill

Port Orleans Resort

Be Our Guest Restaurant

Tiffins at Disney’s Animal Kingdom

Hollywood Brown Derby

Narcoossee’s

Toledo

Flying Fish

Port Orleans Resort

 

How to Elevate Your Next Special Cookout with Wild Fork Foods in Orlando

Ricky Ly
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How to Elevate Your Next Special Cookout with Wild Fork Foods in Orlando

I love the chimichurri skirt steak at Wild Fork Foods – it’s basically a staple at our house and we have one frozen in our freezer ready to grill at all times.

Though Wild Fork Foods is known for specializing in providing high-quality meat and seafood products and its efficient shipping service, did you know there are two brick and mortar Wild Fork stores in the Orlando area?

Wild Fork has over 700 products (including 450+ meat & seafood items!), from everyday grocery staples to rare finds like premium Wagyu and exotic meats that’ll inspire your inner chef.

With such an extensive selection, it can be daunting to know what to get, but the great thing about shopping in store at Wild Fork is that they have staff in-store trained to help you find the perfect cut for your meal and guide you on the best way to prepare it.

Whether you are cooking out for the next tailgate or preparing a festive meal this holiday season, Wild Fork Foods has you covered. Not only do they have convenient delivery to your home, they also have two stores here in Orlando with experts on staff ready to answer questions and make suggestions for making that perfect meal!

Here are Six Products from Wild Fork Foods for your next cookout:

1. Bison Burgers

2. Rosemary Garlic Frenched Lamb Racks

 

3. Iberico Pork (the wagyu of pork!)

Iberico pigs are raised on a diet of acorns and grass, which gives their meat a unique and coveted taste. When cooked correctly, the secreto cut is incredibly succulent and has a melt-in-your-mouth quality.

4. Grilled Jumbo Shrimp

5. Hickory Smoked Bison Sausage

6. Golden Hot Chicken Wings

AGED FOR FLAVOR AND TENDERNESS
All of Wild Fork’s beef and pork is wet-aged in a climate-controlled environment to develop the best flavor and tenderness. Wet-aging means that each cut is vacuum-sealed and kept refrigerated, allowing the meat to age in its own juices. The naturally occurring enzymes in the meat tenderize the cut and build up all its flavor.

BLAST FROZEN FOR FRESHNESS
Wild Fork blast freezes all of their products to keep your protein fresh until you’re ready to cook it. Blast freezing seals in vitamins & minerals and reduces crystallization, keeping your meat fresher and more flavorful for longer. Their process is 10x faster than standard at-home freezing for locked-in taste and tenderness in every bite.

PACKED TO REDUCE FOOD WASTE
Feel good about preparing your meals without throw-away guilt. Plans change all the time. Instead of tossing out what you don’t need or refrigerating it past freshness, enjoy the freedom of frozen!

Their packaging is designed for freezer storage to keep your protein fresh for up to 12 months — that’s a year’s worth of freshness at your fingertips! Plus, our products are perfectly portioned so you can cook only what you need and save the rest for later. No more waste. Only amazing taste.

Wild Fork Foods – Central Florida Locations
7585 W Sand Lake Rd, Orlando, FL 32819 – (407) 362-5542
625 Orlando Ave, Winter Park, FL 32789 – (407) 362-5550

They also have a 100% satisfaction guarantee. No excuses. If you’re not satisfied for any reason, email: Talk@wildforkfoods.com or call 1-833-300-9453.

Want to win a $150 gift card to Wild Fork Foods? Check out our instagram page at instagram.com/tastychomps !

 

 

 

 

Opening Soon: Japanese DIY Fast Casual Teppanyaki Restaurant “Pepper Lunch” coming to Florida – including Orlando, Tampa, and Gainesville in 2024

Ricky Ly
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Opening Soon: Japanese DIY Fast Casual Teppanyaki Restaurant “Pepper Lunch” coming to Florida – including Orlando, Tampa, and Gainesville in 2024

This is not a drill – Pepper Lunch is coming to Florida in 2024!

Known for their “do-it-yourself” (DIY) “sizzling your way” teppanyaki, with dishes ready in 20 minutes for under $20, Pepper Lunch was one of my favorite “chain” restaurants that I tried during my visits to Tokyo and Hong Kong. The sizzling hot plates, the fresh meat, corn, butter on rice, and affordability of the plates all brought great pleasure to my palate while overseas. 

Pepper Lunch, first established in Tokyo, Japan in 1994, has since grown to become one of Japan’s largest homegrown franchise restaurant brands with over 500 locations in 15 countries.

This week, Pepper Lunch announced that The Majestic Restaurant Group has signed on to develop 10 units over the next five years in and around the Tampa, Orlando and Gainesville markets, with the first location planned to open in Q3, 2024.

Boasting a legacy of developing and operating multiple successful concepts, each  restaurant The Majestic Restaurant Group has brought to life restaurants that include nearly a dozen sushi, poke and dumpling restaurants including the acclaimed Zukku Sushi, which have multiple locations in Tampa, reinforcing the group’s market insight. 

“Growing up in Indonesia, I have familiarity and admiration for Pepper Lunch,”  said managing partner, Ferdian Jap. “The opportunity to bring Pepper Lunch to our home location in Tampa, Orlando, and Gainesville is exciting as it fulfills Majestic Restaurant Group’s mission to expand Asian focused concepts.”

Pepper Lunch is known for their affordable teppanyaki-style concept including a menu of sizzling Steaks, Curry Rice, Teriyaki and Pasta based dishes, and the signature Pepper Rice on the brand’s patented hot iron plate. At Pepper Lunch, each guest is the MasterChef, where they can ‘Sizzle It Your Way.’

“Pepper Lunch’s service and guest experience are unique and special, and the food is authentic, yet approachable,” said Pepper Lunch CEO, Troy Hooper. “We’re thrilled to continue our domestic franchise expansion by partnering with industry veterans who understand the gameplan which leads to success.” 

We spoke with Mr. Ferdian Jap briefly about the announcement here at Tasty Chomps.

Interview with Ferdian Jap, Pepper Lunch

For those who have never been before, how would you describe Pepper Lunch?

Its an experience that you can’t get with any other restaurant concept.  You can pick your own items to go on your personal hot plate and you choose how you like it, thus the “sizzle it your way” motto.  Because you are sizzling your food in front of you, the food tastes the fresh.  Once you try it, guaranteed you will crave it.

What are the most popular items at Pepper Lunch?

Most popular item is the original Beef Pepper Rice.  My personal favorite is the noodles with the beef and pepper along with corn and egg.

Where in Orlando will the restaurant be?

We can’t disclose it yet, however we are targeting the Colonial area, UCF, – the Orlando hot spots.

Stay tuned!

 

New Orlando Restaurant Alert: Summer House on the Lake Opens at Disney Springs

Ricky Ly
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New Orlando Restaurant Alert: Summer House on the Lake Opens at Disney Springs

Summer House on the Lake has officially opened its doors at Disney Springs® West Side at Walt Disney World® Resort in Florida. Below is information provided by their recent press release.

Summer House on the Lake at Disney Springs the newest restaurant by Lettuce Entertain You, featuring coastal-chic summer vibes, a California-inspired menu, and the brand’s first-ever “Cookie Bar”.

This is the fourth Summer House location, joining restaurants in Chicago, IL, North Bethesda, MD and Las Vegas, NV, as well as various airport locations around the country including in Orlando and Chicago.

“We’re thrilled to infuse locally sourced ingredients and inspiration into the menu at Summer House on the Lake,” says Summer House Chef Ben Goodnick.

“While the Summer House menu is rooted in the simplicity and variety of Southern California, our goal for this location is to incorporate the fresh, bold flavors of Florida’s endless summer, too, like Key West shrimp, grouper from the Gulf of Mexico, citrus and other local produce. Seasonal specials including Wagyu Beef, main course salads and Caribbean-inspired flavors are a direct reflection of the people and food we have grown to love in the Orlando area.”

Summer House Menu Items

To create the seasonal menu, Goodnick and Summer House’s culinary team utilize simple, sustainable and local ingredients.

Highlights include starters like Caramelized Brussels Sprouts with balsamic and Parmigiano Reggiano and Ahi Tuna Tostadas with Hass avocado, Thai chili and crisp corn tortilla.

Handhelds such as the Turkey Stack Sandwich and Crispy Baja Fish Tacos make the perfect choice for lunch or dinner.

Lighter options include the Costa Mesa Salad, with queso fresco, corn, pico de gallo, avocado, quinoa, crispy tortilla, chipotle crema, and lime vinaigrette and Florida Corn Husk Salmon with spicy honey glaze and tomatillo salsa, while heartier fare includes the restaurant’s famous Herbed Chicken Breast Paillard with arugula salad and Calabrian chili and artisan pizzas including Shaved Mushroom and Hobbs Pepperoni.

Summer House’s extensive kid’s menu features dishes like grilled cheese, pasta with meatballs, and “breakfast for dinner,” with vegetables or fries available on the side. Anything on the menu can be made gluten-free.

The Rose Cart

The Rosé Cart is another signature part of the Summer House experience, featuring the restaurant’s own Summer House Rosé along with a rotating menu of other bottles. Summer House also offers craft cocktails, zero-proof drinks, draft and bottled beers.

The Cookie Bar

Summer House on the Lake marks the debut of “The Cookie Bar,” the first for the Summer House brand. The Cookie Bar serves 15 different varieties of the restaurant’s signature oversized cookies and bars in flavors like Sea Salt Chocolate Chip, Birthday Cake, Oatmeal Scotchie, Apple Oatmeal and Vegan Snickerdoodle, along with other house-made cakes and goodies available for dine-in and to-go. Along with seasonal pastry specials, The Cookie Bar’s extensive drink menu includes select beer, Summer House Rosé, lattes, cold brew, and a range of other craft beverages and cocktails on tap, such as the Espresso Martini.

Restaurant Design

Designed in collaboration with renowned architecture and design firm Rockwell Group, Summer House seamlessly blends indoor and outdoor dining with three bars and an airy, natural light-filled dining room centered around a lush tree reaching up to a skylight. Offering sweeping views and a relaxing breeze from Lake Buena Vista, Summer House strives to make every dining experience a memorable one, a commitment demonstrated by another focal point of the dining room – the restaurant’s trademark bright blue “YES” sign.

Reservations

Reservations for Summer House on the Lake are now open and can be made on OpenTable. Follow on Instagram and Facebook at @SummerHouseOnTheLake. The restaurant is located in the West Side neighborhood at Disney Springs®, and is open Mondays through Thursdays from 11 a.m. to 11 p.m., Fridays from 11 a.m. to 11:30 p.m., on Saturdays 9 a.m. to 11:30 p.m. and on Sundays from 9 a.m. to 11 p.m. Summer House is part of Lettuce Entertain You Restaurants. To learn more about the Lettuce Frequent Diner Club and view Lettuce restaurants nationwide, click here.

About Lettuce Entertain You Restaurants

Lettuce Entertain You Restaurants is an independent, family-owned restaurant group based in Chicago that owns, manages and licenses more than 110 restaurants in Illinois, Minnesota, Maryland, Nevada, California, Texas, Virginia, Florida, and Washington D.C. We were founded in June 1971 by Richard Melman and Jerry A. Orzoff with the opening of R.J. Grunts and today, thanks to the creativity of our partners, we proudly serve guests at more than 60 concepts ranging from fast casual to fine dining. For more information, visit www.lettuce.com or follow us on Instagram and Facebook. 

About Disney Springs

Disney Springs is a one-of-a-kind retail, dining and entertainment district located in the heart of Walt Disney World Resort in Florida. With its namesake springs, beautiful open-air promenades and lakefront setting, Disney Springs evokes the charm of Florida waterfront towns at the turn of the 20th century. It’s also home to a collection of more than 150 shops and restaurants, including top-name retail brands, specialty boutiques and dining experiences created by celebrity and award-winning chefs. Located in Lake Buena Vista, FL, Disney Springs is open daily.

Lake Underhill restaurant/bar shut down permanently after two decades of being a front for drugs & other criminal activity

Ricky Ly
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Lake Underhill restaurant/bar shut down permanently after two decades of being a front for drugs & other criminal activity

According to reports by WESH News and Orlando Sentinel, an Orlando restaurant has closed for allegedly being a front for drugs and other criminal activity for over two decades.

According to the Orange County Sheriff’s Office, the list of nefarious things going down at PR House, located on Lake Underhill Road, was almost endless, including shootings, illegal guns, a murder and people turning up dead from overdoses.

Allegedly, plenty of drugs were being made and or sold at the criminal enterprise posing as a local restaurant.

“They did not sell enough beer and food to keep the lights on. It was a front for drugs,” said Ron Stucker, the director of the Metropolitan Bureau of Investigation. “Our investigation showed probably 60 to 80 people every day would enter the PR House they would be in there two to three minutes … never buy beer or anything … so 60 to 80 people were going in there to buy cocaine.”

For almost 20 years, OCSO says they’ve been working to take the bar and the people who run it down. On Wednesday, they announced the arrest of 15 people, including Rosa Lopez, who was the owner of the bar. Each of them is facing a host of charges, including racketeering and money laundering.

The arrests, announced Wednesday by Orange County Sheriff John Mina, are the result of a long-term investigation into the PR House restaurant with the assistance of the federal Drug Enforcement Administration and the Metropolitan Bureau of Investigation. Along with racketeering, all 18 suspects face charges of armed cocaine trafficking, which carries a life sentence if convicted.

Upcoming Event: 2023 New Year’s Eve Celebration at Downtown Avalon Park – December 31st

Ricky Ly
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Upcoming Event: 2023 New Year’s Eve Celebration at Downtown Avalon Park – December 31st

NEW YEAR’S EVE FIREWORKS

COUNTDOWN TO A DAZZLING NEW YEAR’S EVE!

Get ready to ring in the New Year with a spectacular display of lights, colors, and pure magic!

Downtown Avalon Park invites you to a breathtaking New Year’s Eve Fireworks Extravaganza that will paint the night sky with joy and celebration.

Saturday, December 31, 2023
Avalon Lake in Downtown Avalon Park

Highlights:
– Fireworks Display Over Avalon Lake at Midnight
– Festive Music and Entertainment at Participating Restaurants
– Food Specials at Participating Restaurants
– Family-Friendly Atmosphere

Bring your loved ones and join the community as we bid farewell to the old and welcome the new with a burst of dazzling fireworks that will leave you in awe.

**Event Schedule:**
– 6:00 PM: Festivities Begin at Participating Restaurants
– 12:00 AM: Fireworks Extravaganza

Make this New Year’s Eve unforgettable! Create lasting memories surrounded by the enchanting atmosphere of Downtown Avalon Park.

 Admission: FREE for all ages!

Don’t miss out on the most anticipated celebration of the year! Gather your friends and family for a night of joy, laughter, and a sky full of shimmering lights. See you there as we welcome 2024 in style!

Ring in the New Year at the Marketplace at Avalon Park  with Food & Drink Specials, DJ Sheldon and Fireworks over Avalon Lake at Midnight!

Stay tuned for restaurant specials and entertainment!

Date: 2023-12-31
11:59pm –
Address: Downtown Avalon Park
3801 Avalon Park Blvd. East, Orlando, FL 32828

For up-to-date news and events, visit online at AvalonParkOrlando.com and follow along on social media @avalonparkorlando

Want to win $100 at a Marketplace restaurant of your choosing to use on NYE and a Champagne toast package ( Bottle of Champagne with 2 Commemorative Glasses? Check out our instagram at instagram.com/tastychomps for details.

Photo Credit: Tanya Soto and Peter Baba Unknown Vision

Visit Orlando’s Magical Dining Raises $269,272 for Orange County Charities,  

Ricky Ly
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Visit Orlando’s Magical Dining Raises $269,272 for Orange County Charities,  
 Visit Orlando on Friday announced the donation of $269,272 to Orange County charities that support survivors of abuse in Central Florida, including organizations that shine the light on the dark realities of human trafficking.
The donation was raised through Visit Orlando’s Magical Dining, which showcases some of Orlando’s best restaurants, including MICHELIN Guide honorees, through special prix-fixe menus, with $1 to $2 from each meal designated for charity. This was a 44% increase from 2022.
A record-breaking 132 restaurants participated in this year’s Visit Orlando’s Magical Dining, including 22 new restaurants to the program.
Visit Orlando’s Magical Dining has raised over $2.5 million for local charities since 2009. The majority of this year’s donation will benefit The Lifeboat Project, a local organization that raises awareness of the issue of human trafficking and empowers the lives of survivors through short and long-term aftercare, residential programs and education.
With 132 Magical Dining restaurant participants, diners had plenty of options throughout the Central Florida region. Visit Orlando recognized four top-performing restaurants during the program based on money raised for charity:
  • Seasons 52-Orlando – Top performing restaurant
  • The Pinery – Top performing new restaurant: $40 menu
  • AVA MediterrAegean – Top performing new restaurant: $60 menu  
  • The Nauti Lobstah – Largest increase from 2022 to 2023
To ensure the donation has a widespread impact throughout the community, Visit Orlando also awarded a $2,000 donation to one local nonprofit in each of Orange County’s six commission districts that provide services and resources to survivors of abuse in Central Florida:
  • Mustard Seed of Central Florida
  • Nuevo Sendero
  • One Heart for Women and Children
  • Salvation Army Orlando
  • Samaritan Village
  • Wake Up Mentoring
“Visit Orlando’s Magical Dining celebrates our destination’s vibrant culinary scene and makes an indelible impact on our local community,” said Casandra Matej, president and CEO of Visit Orlando. “In the 18th year of this program, we are appreciative for the enthusiastic support of a record-breaking 132 restaurant participants and grateful to all diners who helped us raise funds to combat human trafficking and support survivors.”
“I am so proud of Visit Orlando’s 18-year commitment to growing Magical Dining for the benefit of our community,” said Terry Prather, Board Chair of Visit Orlando.
“It is an essential program and one of my favorites for its perfect three-ingredient recipe: It makes a real impact in Orange County, supports local restaurants and offers great meals for our residents and visitors to enjoy when our restaurants need the business the most.”
Additional information about Visit Orlando’s Magical Dining, including a full list of charities that have benefited over the years and restaurants that participated, is available at OrlandoMagicalDining.com.
About Visit Orlando
Visit Orlando is The Official Tourism Association®?for Orlando, the most visited destination in the United States, Theme Park Capital of the World®?and No. 1 meeting destination in the country. A not-for-profit trade association that brands, markets and sells the Orlando destination globally, we represent more than 1,500?member companies comprising every segment of Central Florida’s tourism community. Visit Orlando connects consumers and business groups with all facets of Orlando’s travel community, whether for a vacation or meeting. Home to seven of the world’s top theme parks — as well as refreshing water parks, activities to connect with nature, vibrant neighborhoods, a dynamic dining scene with Michelin recognized restaurants, and a robust calendar of entertainment?and?sports events —?Orlando is a diverse, welcoming and inclusive community for all travelers.?Find more information at?VisitOrlando.com?or OrlandoMeeting.com.
Visit Orlando is developing a Destination Tourism Master Plan to inform and guide the creation of a roadmap and 10-year vision for visitor-based economic growth and development for Orange County. The benefit of destination planning is that it connects the dots between the visitor economy, economic development and community well-being. Critical to this work will be the input of our stakeholders and residents. They are seeking feedback for the plan, so if you still need to participate in a destination survey, we invite you to share your feedback here: DestinationNEXT 2.0 – Orlando Survey. 

A Foodie’s Guide to New Year’s Eve and the Holidays in Orlando 2023 – Specials, Buffets, and More

Ricky Ly
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A Foodie’s Guide to New Year’s Eve and the Holidays in Orlando 2023 – Specials, Buffets, and More

It’s that time of year again!

This year in Orlando, the local dining and event scene for New Year’s Eve and the holidays is buzzing with specials to celebrate the holidays and ring in the new year for 2024.

Restaurants and venues across the city are gearing up to offer unique and enticing experiences for locals and visitors alike.

Below are some of our featured highlights for Christmas and New Year’s Even in Orlando this year – take a look and make sure to make reservations ASAP!

A Foodie’s Guide to New Year’s Eve and the Holidays in Orlando 2023 – Specials and More

Lake Nona Wave Hotel

6100 Wave Hotel Drive,
Orlando, Fl 32827
407.675.2000

https://www.lakenonawavehotel.com/oh-what-fun

Sip, Sparkle and Celebrate New Years Eve at Orlando’s most colorful celebration. Join Wave Hotel for their exclusive New Years Eve dinners at HAVEN Kitchen and Michelin-recommended BACÁN and ring in 2024 with a Sparkling Celebration after-party at HAVEN Lounge. RSVP https://www.lakenonawavehotel.com/oh-what-fun

Located just minutes from Orlando International Airport and Orlando’s famed attractions yet set at the heart of a thriving town center. Wave Hotel gives guests the chance to enjoy chic restaurants, experience live events and entertainment, delight in wellness experiences, all made easily accessible with the tech-forward autonomous shuttles and charming landscaped walking and biking trails.

 

STK at Disney Springs

1580 E Buena Vista Dr, Orlando, FL 32830
https://stksteakhouse.com/

  • Reservations highly recommended, it will be a very busy day
  • Whether you made the good list or the naughty list this year, the ONLY place on YOUR list should be STK Steakhouse this Christmas. Join us for Christmas Eve & Day Dinner; featuring our Roasted Free Range Turkey & Holiday Cheers Menu (A La Carte Menu also available).
  • Take your New Year’s plans to the next level at STK Steakhouse, where you’ll be counting down the seconds to 2024, while also hoping the night will never end. Join us for Holiday Cheers Features, Festive Cocktails, live DJ, Midnight Champagne Toast & more festive surprises. Ring in 2024 with STK Steakhouse

Grande Lakes Orlando

4040 Central Florida Parkway, Orlando, Florida 32837
https://www.grandelakes.com/the-holidays-at-grande-lakes

Experience the season at Grande Lakes Orlando, where sunshine keeps the holidays merry and bright. Festive vibes, cozy family suites, warm weather and waterslides await. Experience the new Winter Wonderland Market, Gingerbread School, Gingerbread Social, Santa’s Teddy Bear Tea and more.
WINTER WONDERLAND MARKET

Discover the bliss of the holiday season with our Winter Wonderland Market. Stroll amongst European-inspired cottages featuring holiday delicacies, tasty beverages, and local artisan crafts. This holiday affair includes hourly snowfall and many advent surprises for the entire family to enjoy. The cottages will be open to spread holiday cheer on December 15, 16, 22, 23, 28, 29, 30, 31. 5:00pm – 9:00pm.

Resort guests and the general public are welcome to attend the Winter Wonderland Market on the Valencia Lawn. Heading Here

NEW CHILDREN’S COOKIE MASTERCLASS

Make memories at the Children’s Cookie Masterclass adorning freshly made cookies with sweet icing and bright candies. Feel the warmth of the hot cocoa bar featuring all your favorite toppings.

The Cookie Masterclass will take place on December 2, 3, 9, 10, 16, 17, 23, 24, 27, 28. Title Here

NEW GINGERBREAD SOCIAL

Experience the perfect holiday happy hour at the Gingerbread Social, where you will be welcomed with a signature cocktail and a gingerbread house ready for holiday creativity.

Enjoy a festive cocktail show in a cozy lounge atmosphere and partner up to create you own edible masterpiece. This is an exclusive event for adults only, ages 21+.

Delight in our special holiday liquor event December 9, 16, 23. 5:00pm – 7:00pm Title here

GINGERBREAD SCHOOL

The Ritz-Carlton Orlando, Grande Lakes invites you to join the pastry team to build your own gingerbread house. The fun-filled activity begins by building the house with pre-bakes gingerbread panels on a wooden foundation. Then, guests can select from dozens of different types of candy and other edible details to decorate and personalize their gingerbread house.

Gingerbread School will be in session on November 25, 26, and December 9, 10, 16, 24.

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SANTA’S TEDDY BEAR TEA

This holiday version of our traditional tea includes a special gift for children, an ornament craft, and a visit from Santa.

Santa’s Teddy Bear Tea will be served December 2, 3, 9, 10, 16, 17, 22, 23, 24.

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PRIMO FEAST OF THE SEVEN FISHES

Festa dei sette pesci, translated as the feast of the seven fishes. This holiday season MICHELIN Recommended PRIMO goes back to its Italian roots with Feast of the Seven Fishes. Take in a grand feast at PRIMO offering a la cart specials to commemorate the Italian American celebration of Christmas with seafood delights.

Menu

December 21-25, 2023. 5:30pm – 10:00pm

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HIGHBALL & HARVEST CHRISTMAS DAY BUFFET

Indulge in a Christmas Day buffet that will be a gift unto itself. Serving a festive southern-style Christmas spread with a variety of farm-fresh sides, this feast will fill your appetite with holiday cheer.

Pricing per person: adults $155 / children $55 (plus tax and gratuity)

Menu

Monday, December 25, 2023. 12:00pm – 7:30pm

Call (407) 393-4034 for reservations.

CITRON CHRISTMAS DAY BUFFET

Celebrate the joyous day with a delicious festive buffet at Citron. This special holiday feast features a lavish dessert selection that will fill you with comfort and joy.

Pricing per person: adults $135 / children $45 (plus tax and gratuity)

Menu

Monday, December 25, 2023. 3:00pm – 9:00pm

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KNIFE & SPOON CHRISTMAS DAY DINNER

Savor the finest cuisine on Christmas Day with an a la carte menu combined with steakhouse favorites. The decadent fare from this MICHELIN star restaurant will ensure family and friends have a delightful Christmas dinner.

Menu

Monday, December 25, 2023. 5:30pm – 10:00pm

Call (407) 393-4034 for reservations.

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PRIMO EMERALD NEW YEAR’S EVE

Join us for Primo Orlando’s 20th anniversary on New Year’s Eve! It will be a night to remember as you savor the finest hors d’oeuvres and sip on a dazzling emerald cocktail crafted by our master mixologist. Enjoy our chef’s special four-course menu. Indulge in a dessert bar and champagne toast to welcome 2024 while you take in the fireworks from the Primo Terrace.  $250 per person plus 26% service charge and  6.5% sales tax

Menu

Sunday, December 31, 2023. 7:30pm – 12:00am

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NEW YEAR’S EVE FIREWORKS & FIZZ

The Ritz-Carlton Lobby Lounge will host an exclusive New Year’s Eve soirée featuring a Dom illuminous bottle of champagne, seafood tower, party favors and premium seating to watch the spectacular fireworks.

$1,000 plus tax and gratuity for up to four people.

Sunday, December 31, 2023. 7:00pm – 12:00am

Call (407) 393-4034 for reservations.

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CITRON NEW YEAR’S EVE BUFFET

Indulge in a magnificent buffet selection and wine bar to welcome the new year that will crescendo with an awe-inspiring fireworks display at midnight. Pricing per person: adults $145 / children $45 (plus tax and gratuity)

Menu

Sunday, December 31, 2023. 6:00pm – 11:00pm

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RING IN THE NEW YEAR WITH EVRBAR

Celebrate the New Year with our signature NYE cocktail, live music and a midnight balloon drop.

Sunday, December 31, 2023. 4:00pm – 12:30am

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Inside Look: From Carolina to Orlando – Brother Jimmy’s BBQ Serving Up Succulent North Carolina Style Southern Barbecue at Orlando’s Icon Park

Ricky Ly
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Inside Look: From Carolina to Orlando – Brother Jimmy’s BBQ Serving Up Succulent North Carolina Style Southern Barbecue at Orlando’s Icon Park

Did you know you could find some of Orlando’s best barbecue on International Drive?

The legendary Brother Jimmy’s BBQ started in North Carolina back in the 1980s at ACC football games, before opening up in the heart of Manhattan’s Lower East Side in 1989. Now, they have brought their North Carolina style Southern BBQ from Manhattan to their 7200 SF location in Orlando at Icon Park on International Drive.

In this exclusive interview, local Orlando owner Mike Daquino shares the restaurant’s origins from its humble beginnings from tailgates to opening their first location in 1989 on the Upper East Side of Manhattan and their journey to Orlando.

Read on to learn about the past, present, and future of Brother Jimmy’s BBQ and their flavorful barbecue right here in Orlando.

 

Tasty Chomps Interview with Mike Daquino of Brother Jimmy’s BBQ

Tasty Chomps:  How did Brother Jimmy’s BBQ start out? We heard the whole thing started with like a bbq tailgating experience for the ACC football games? 

Mike Daquino (Brother Jimmy’s): So it started in 1989 on the Upper East Side of Manhattan. The original founder of Brother Jimmy’s, Jimmy Goldman, went to school in Carolina. He went to a year of UNC and a year of Duke.

Photo by @OrlandoFoodSpots

Although he didn’t finish, he kind of came back to Brooklyn with a nice book of recipes, and at that time in New York, no one knew what, like Southern BBQ Real BBQ.

In New York, “barbecue” was like hamburgers and hot dogs on the grill in your backyard. It wasn’t slow smoking for overnight 16 hours, anything like that.

So Jimmy popped 2 smokers into kind of like a little dive bar on the Upper East Side and then just started pouring BBQ smoke out into the Upper East Side neighborhood and people just didn’t have no clue what it was.

This first Brother Jimmy’s BBQ spot in the Upper east Side was a very trendy place, just like a kind of a enigma in a way, in Manhattan, and was a popular nightlife spot. It was voted like top five in Zagat for a while for as a nightlife spot.

It was kind of the place where if you went to school anywhere in the ACC, you knew to come to Brother Jimmy’s to work and enjoy barbecue like in the Carolinas while in Manhattan.

So a lot of brothers and sisters, cousins, family members of people that work there, knew to come to Brother Jimmy’s when they were coming to Manhattan for like their internship, whether they were gonna be a banker or they were an actress or a singer or whatever they were going to be.

This was a spot they could go to earn money and it was authentic in their Southern cuisine and that made it kind of authentic in the clientele because you would ordering a southern meal from a southern server who ate that meal their whole life. So it was very authentic.

What are some of the most popular items right now on the menu at Brother Jimmy for people who have never been there before, you know? Any specials for the Holidays?

Mike Daquino (Brother Jimmy’s): Our ribs and our brisket – I think of the two best items we do – a  great Carolina style pulled pork where it’s pulled, not chopped.

Carolina BBQ uses vinegar sauce so all of our sauces are made with vinegar.

I feel like when you use a vinegar sauce, especially in a pork, it just keeps it so much moisture. The moisture stays in – we don’t really sauce any of the meat. We try to set the sauces on the tables. This way the meat comes out and you’re gonna taste the actual meat.

It’s not all just gonna taste like the same BBQ sauce, so we do our wet ribs with minimal sauce and you can put any extra sauce on the table. We do our brisket and our chicken with no sauce. We do a marbled brisket, which is just really, really good.

Photo by @bytiffanynguyen @tastychomps

For the holidays, we’ll do a smoked Turkey for Thanksgiving. We also do a cranberry glaze for our ribs and we do some candied yams for a side for the holidays. We try to add a few things here and there throughout the year. In the summer, we’ll do a seafood boil like oil and style.

How did you get connected with the Brother Jimmy’s?

Mike Daquino (Brother Jimmy’s):  I went to college out in South Hampton, and with my background in nightlife,  I opened a few restaurants and bars in the Hamptons. There’s some big summer spots and I’ve worked at most of the big summer spots out there through college.

So a buddy of my brother went to Albany, University of Albany and he’s a good friend of Jimmy’s. They owned a few bars there that he worked for and I was kind of in between in 2008. My brother had said to me, hey, you got to meet my friend John.

So I took a shot at it, went in, met with John. He was great. I like country music – I can get behind the brand. It was a lot of fun and was a lot of good people. The food was great – it was easy to sell the product and you could stand behind it consistently.

How did Brother Jimmy’s expand from its first restaurant in Manhattan?

Mike Daquino (Brother Jimmy’s): So originally Jimmy had three stores and they were just kind of ran independently, kind of dive bars. But you know, basically it became popular and then these two guys, Josh Leibowitz and David Cutrer, two of the bartenders back in 1999, they took the brand really to the kind of the next level. They branded it and put procedures together, they made it a franchise-able commodity and then they opened up five more in Manhattan. They built a central commissary so we would order this food from a central kitchen and Brother Jimmy’s truck would drive around the city every morning and drop it all off – all with the same great consistency.

What makes it special for Brother Jimmy’s BBQ being in Orlando at Icon Park?

Icon Park and Orlando is a special place – people visit from all over the world and there are so many places to go. We love Florida – we love everything about it. I mean, maybe we went back to New York once. Like we’re Florida people now – I’m very happy – we tell people down here, we are just shoveling sunshine. And they’re all gonna be shovel and snow in New York pretty soon – there’s no sun for almost a year. We said we gotta get outta here and I’m an Italian New Yorker.

What are your plans for 2024?

So we are potentially starting January 1st in the Amway Center. We’re gonna take over our food kiosk.  It will be cool to get the brand out in front of people more and and be able to do some bounce back stuff.

I didn’t realize that Orlando was the number one NBA team for international groups -it makes sense when I think about how many international groups come here. There’s no football team to go to. There’s no baseball team. There’s no hockey team, so they want to see a professional sport. It’s basketball.

We’re hoping that if you know basketball goes well, then we can slide into doing some concession over at the soccer stadium as well.

Anything else you wanna mention about Brother Jimmy’s that will let people in Orlando know about?

Mike Daquino (Brother Jimmy’s): We are blessed to be at Icon Park, where you can you can park for free.

We try to give back as much as possible, so kids eat free every day with purchase of adult entree. All the time.

It’s not just a monstrous portion; it could be a hot dog, a kids cheeseburger, or a pulled pork slider with fries. It’s enough for a child to sit, eat, and enjoy.

And the quality is excellent; all our food is of high quality. We don’t bring in any preservatives or frozen food. Everything is made from scratch, including our meat, sides, and sauces. From blue cheese to ranch dressing, it’s all crafted in-house. It’s not just generic ranch dressing; everything is made from scratch, ensuring it’s real food.

The regular burger we sell, made with half brisket, is broken into pieces to create a kids’ burger. Everything is of high quality; when you feed your kids, you’re feeding yourself real food.

Visit soon!

Brother Jimmy’s at ICON Park seats 200 people inside, 60 on the outdoor patio and can host cocktail events for over 500 guests.

ICON Park is at the center of the new Orlando Entertainment District. With free parking and conveniently located near I-4, Universal Boulevard and the Beachline, this premiere entertainment complex is easy to access for any Central Florida resident or Orlando tourist.

To learn more about Brother Jimmy’s at ICON Park, visit https:/brotherjimmys.com/locations/florida/icon-park/. To learn more about ICON Park, visit https://iconparkorlando.com.

Brother Jimmy’s BBQ at ICON Park
Address: 8441 International Dr #290, Orlando, FL 32819
https://brotherjimmys.com/locations/florida/icon-park/

Inside Second Harvest Food Bank’s Culinary Training Program – Graduate Highlight – Summer 2023

Ricky Ly
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Inside Second Harvest Food Bank’s Culinary Training Program – Graduate Highlight – Summer 2023

Did you know that Second Harvest Food Bank hosts a Culinary Training Program?

The Second Harvest Culinary Training Program is a 16-week continuing education opportunity offering adults facing barriers to employment with the culinary and life skills training needed to pursue a full-time sustainable career in the food industry.

Students enrolled in the program gain valuable “hands-on” experience learning in our teaching kitchen during their lab time with our team of award-winning chefs.

We spoke with three recent graduates of the program to get their insights and also future plans – including Asjah Hemmings, Breanna Tippins, and Penielle Hyppolite. Read on to learn more about their journey!

Penielle Hyppolite (AKA Penny)

Penny is a 20-year-old Haitian American female from Greenville, SC, and is the youngest of 7.

How did you hear about the program?

After graduating high school, I was looking for a culinary school. The only thing was, I needed a school that was affordable, either located in SC or FL, and didn’t have a long program. I then searched up “Culinary training programs in Central Florida” on Google, and Second Harvest came up. I thought it was a scam and that there was a catch because it was marketed as a completely free program until I called, and it was actually true!

What inspired you to pursue culinary arts as a career?

Growing up, I was always in the kitchen, either learning new dishes from my dad, washing the dishes, cooking, or eating. Being in that setting and cooking with my dad really grew a love between me and the kitchen. Seeing what I can create, with or without a recipe, inspired me to see how far I could go with the skills that I have in the culinary industry.

What was the most challenging aspect of your culinary school experience?

In my opinion, the most challenging aspect of my experience was keeping my “at-home” knowledge away from the kitchen. It was hard to keep myself from adding the spices and ingredients that I would at home to every recipe. But eventually, the habit broke because the Chefs did a great job at reminding me to STICK TO THE RECIPE!

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorite dish was the Diri Djondjon, Poul Fri ak Sòs, Griot, Bannann Peze, and Pikliz. Which is Black Mushroom Rice, Fried Chicken and Sauce, Pork, Fried Plantains, and Haitian Pickled Vegetable Relish. It was my favorite because we didn’t have to follow a recipe; we all knew what we were doing!

How do you plan to continue developing your culinary skills after graduation?

As a prep cook, I plan to continue developing my culinary skills by seeking out opportunities to learn from experienced chefs in professional kitchens. I will also continue to watch cooking shows and experiment with new recipes in my spare time. Additionally, I may consider enrolling in more culinary classes or workshops to further enhance my skills and knowledge. I believe that continuous learning and practice are crucial to becoming a skilled and successful cook, and I am committed to pursuing these opportunities to further my career in the culinary industry.

What are your long-term career goals in the culinary industry?

My long-term career goals are to become a private/personal chef, and I may consider a catering business. My definite and biggest long-term goal is to open a successful Haitian restaurant in the heart of Greenville, South Carolina.

What are some of your favorite moments from the program?

My favorite moments were getting into the kitchen and watching a meal be prepared from beginning to end by a group of women that barely knew each other but were able to work together to prepare a meal from a cuisine we had little to no experience with.

All the fun moments we had and the laughs we shared, even with the Chefs and the staff.

And last but not least, the last meal/cuisine we prepared, Haitian cuisine.

Seeing the class use the skills and safety rules, working as a well-oiled machine, using our time management wisely, and most importantly the confidence in our kitchen knowledge, allowed us to prepare a flavorful, well-presented meal that put a big smile on everyone’s (including all the staff and Chef’s) faces.

Breanna Tippens

How did you hear about the program?

I heard about Second harvests program from my mom, a family member went through the course a couple years ago so my mom thought it would be good for me.

What inspired you to pursue culinary arts as a career?

My passion for cooking and the joy I felt from others genuinely enjoying my food, I can say that’s something that inspired me to pursue Culinary Arts. It really is an art and I just love that I’m able to pour myself into my cooking and you really get a taste of who I am.

What was the most challenging aspect of your culinary school experience?

The most challenging aspect of my experience, was just starting school and getting myself into the program. I was finally starting the process and getting on track with what I want to do with my future, after I did that it was easy for other things to fall into place.

Can you describe your favorite dish that you learned to cook during your culinary program?

There are too many dishes to choose from, but I will say the dish I was most impressed with and recreated it at home for my family, was the Moussaka. It’s essentially eggplant lasagna with a creamy bechamel sauce, it was one of those dishes that I was nervous wouldn’t come out correctly. Making a long story short, it was quite delicious even though the bechamel didn’t set how it was intended.

How do you plan to continue developing your culinary skills after graduation?

I am continuously developing my culinary skills, working in the restaurant at the Hyatt it provides me the opportunity to learn new things, sharpen my mind, and be able to develop new skills that I need to take me further in my career as well as keeping what I know in tact.

What are your long-term career goals in the culinary industry?

My long term career goals is to be able to start opening my own restaurant and opening up my influence to the world. I’m excited about the journey and the steps to get there, I know it won’t be easy but the rewards will be great.

What are some of your favorite moments from the program?

I enjoyed the program as a whole. It really helped me to be able to focus on one thing and accomplish something and by doing that it made paths for me to step into my career. The program really is a hidden gem, the connections you’ll be able to make and to see the potential of where you can go it was a blessing for me.

What do you plan to do now?

My plans now is to continue to do what I’m doing. I’m working at the Hyatt Regency on an internship alongside people who are equally as passionate about what they do. I’m going in the direction I want to go and can’t wait to get to the destination.

Asjah Hemmings

What inspired you to pursue culinary arts as a career?

My grandmother. Watch her cooking and seeing how her cooking brought everyone together always me happy and made me want to do the same

What was the most challenging aspect of your culinary school experience?

Adjusting to a big and professional kitchen. Cooking at home is very different so coming into the kitchen was a bit overwhelming but I adjusted

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorites dish that I made was a apple streusel muffin. It was a moist sweet muffin with a slight tartness from the apples and the crunch of the brown sugar crumble on top creates the most perfect combo

How do you plan to continue developing your culinary skills after graduation? What are your long-term career goals in the culinary industry?

I just plan on continuing to practice and keep learning and gaining more knowledge. I want to work my way up to sous chef or even executive. I wanna be able to spread my knowledge amongst everyone if possible. I plan to work my way up the culinary scale while still learning while taking care of myself and living life the best I can,

What are some of your favorite moments from the program?

Some of my favorite moments was making jerk chicken for the first time, being in the kitchen and working together with my peers, and working along 3 awesome chefs

Congratulations, graduates!

Applications are being accepted for the following session:

  • Session Dates: February 12, 2024 – May 31, 2024
    Application Deadline: February 5, 2024
  • Session Dates: May 6, 2024 – August 23, 2024
    Application Deadline: April 29, 2024
  • *start dates are subject to change*

Eligibility

  • Minimum 18 years of age
  • Authorized to work in the United States
  • Must reside in the central Florida area
  • Have experienced financial instability (unemployment, low wage, government assistance, etc.) during the last 12 months
  • Must not possess a criminal history involving arson, sexual battery or violent crimes. All other criminal activity records will be considered on a case-by-case basis
  • Demonstrate an enthusiasm for and willingness to commit to the Program and food service industry by obtaining a job full-time in Culinary upon completion of the program
  • Must be able to attend classes for 16 weeks, Monday through Friday from 8:30 a.m. to 2:00 p.m. in person at Second Harvest Food Bank, 411 Mercy Dr. Orlando FL 32805
Details: https://www.feedhopenow.org/site/SPageServer/?pagename=how_transform_culinary_training

Inside Look: Omakase at Morimoto Asia at Disney Springs and Interview with Chef Yuhi Fujinaga, Director of Culinary of Patina Restaurant Group

Ricky Ly
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0
Inside Look: Omakase at Morimoto Asia at Disney Springs and Interview with Chef Yuhi Fujinaga, Director of Culinary of Patina Restaurant Group

Earlier this year, in an effort to support the Maui Hawaii Fire relief efforts, we put together a virtual silent auction to benefit the Maui Strong Fund created by the Hawaii Community Foundation. One of the first restaurants to sign up to support was Morimoto Asia at Disney Springs, donating tickets to their omakase dinner. The silent auction altogether raised over $6K to support Maui relief.

Chef Yuhi Fujinaga is Director of Culinary, Patina Restaurant Group and formerly executive chef at Morimoto Asia. He grew up in Hawaii and still have ties to the island today. We recently spoke with Chef Yuhi about his background and also talked to him about the omakase experience at Morimoto Asia at Disney Springs. Plus news about Ramen Rumble 6!

Upcoming Visit by Iron Chef Masaharu Morimoto to Morimoto Asia at Disney Springs

World-renowned Iron Chef Masaharu Morimoto is visiting Morimoto Asia at Disney Springs this holiday season for a weekend of unforgettable events filled with delectable bites and sips.
First, on Friday, Dec. 1 and Saturday, Dec. 2, join Chef Morimoto for a celebration of 100 years of House of Suntory fine whiskeys with the Suntory 100th Anniversary Tasting. Each evening from 5 – 6:30 p.m., a limited number of guests will sample exceptional whiskys alongside delicious small bites. Tickets are $355 plus tax and gratuity per person, and attendees must be 21+. Tickets can be purchased HERE. 
SONY DSC
Later in the evening on Dec. 1 and 2, Chef Morimoto will host his highly exclusive “Momokase.” Beginning at 7 p.m., 10 lucky guests each evening will enjoy an intimate seven-course meal personally prepared by the Iron Chef himself, paired with rare bottles from House of Suntory’s signature whisky collection, including the option to upgrade to a ¼-ounce pour from one of only 200 bottles of Yamazaki 55 in the world. This unique, once-in-a-lifetime opportunity starts at $2,000 per person plus tax and gratuity. Must be 21 or older. Purchase tickets HERE.
Finally on Sunday, Dec. 3, get into the holiday spirit with 12 Beers of Christmas hosted by Chef Morimoto. Sample 12 amazing beers paired with 12 delicious bites. Nonalcoholic beverage options for kids make this a family-friendly event. Choose from two different time slots and either general admission, or a booth with bottled water and a dedicated server. Tickets start at $95 for adults and $55 for children plus tax and gratuity, and can be purchased HERE.

Tasty Chomps Interview with Chef Yuhi Fujinaga, Patina Restaurant Group

Ricky Ly: What inspired you to become a chef, and how did you end up working at Morimoto Asia?

Chef Yuhi Fujinaga: Majority of my family are all in the Hospitality industry and I am the only one who chose the Chef role.

I always had the passion to create and love for food. During my younger days, going out to eat was a special moment that the family really enjoyed and for me that lead me to wanting to do the same back for people.

I ended up working here at Morimoto Asia through Chef Morimoto and our company Patina Restaurant Group. Patina had offered me a challenge and a much bigger restaurant to operate and Chef Morimoto I couldn’t say no the second time. First time I said no was his offer to me in Napa Morimoto when it first opened.

Can you describe your personal style and approach to creating omakase dishes?

The way I approach and serve omakase is still in the styles of Japanese Kaiseki style. You will have a multiple different variations of cooking preparations in a progression.

Although my cooking techniques has a great deal of approaches from Japanese, French, and Spanish. Based on the seasons availability and the best way to enjoy a certain ingredients is what I enjoy cooking.

How has it been with your transition to executive chef at Patina group ? what is your work like now?

Being the Executive Chef of Morimoto Asia to being now the Director of Culinary for Patina Restaurant Group in Orlando was definitely a huge game changer.

The best part of my job is to work closely with all of our talented Executive Chefs in our locations and collaborate menu ideas. Being able to cook in different locations and understanding a different styles of operations are a huge challenge and it’s what keeps my passion going.

I still enjoy doing Omakases when I can and it’s so great to see the guests enjoying and appreciating the details that go into preparing the dishes.

How often do the omakase dinners occur and what can people do to reserve?

We have been offering Omakases nightly at Morimoto Asia.

We only take 1 group per evening so that it makes that omakase much more special by getting the Chefs attention.

We have done joint omakases when the group is 2 people each and we have also done larger groups of 12 people (entire sushi bar) omakases as well.

To reserve your next omakase, please visit our website at https://www.morimotoasia.com/omakase/ and submit your request form.

What are you most excited about coming up?

We have Chef Morimoto coming on December 1-3 with lots of exciting events. MOMOKASE (Chef Morimoto’s omakases on Friday and Saturday), 12 Beers of Christmas (tickets on Tock) and also our collaboration with House of Suntory 100yr anniversary for 2 nights.

And who can forget and we all look forward to….. RAMEN RUMBLE 6!!! Coming January 22 2024! at Morimoto Asia (SAVE THE DATE).

More Scenes from Omakase at Morimoto Asia Disney Springs

A Festive Feast: Holiday Dining Buffet Experiences at Orlando World Center Marriott this Thanksgiving, Christmas, and New Year’s Eve 2023

Ricky Ly
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0
A Festive Feast: Holiday Dining Buffet Experiences at Orlando World Center Marriott this Thanksgiving, Christmas, and New Year’s Eve 2023

As the holiday season approaches, Orlando World Center Marriott invites guests to indulge in a culinary celebration with an array of exquisite dining experiences.

For those who have never been before, Orlando World Center Marriott is the largest Marriott property in the world, complete with all the resort amenities and trimmings for those looking for a great staycation here in Central Florida. With ten unique dining outlets onsite, ranging from authentic Japanese hibachi grilling to contemporary Italian twists, Southern delights, and poolside indulgences, there is has a world class culinary team at the Orlando World Center Marriott ready to delight guests this holiday season.

From a bountiful Thanksgiving buffet to a Christmas feast and a New Year’s Eve extravaganza, Latitude & Longitude Restaurant at Orlando World Center Marriott will host several great holiday buffet dining experiences this year. Read on to learn all about it and how to reserve!

Thanksgiving Buffet: A Harvest of Delight

Thursday, November 23, 2023 | 1 PM – 8 PM

Kick off the holiday season with a Thanksgiving feast at Latitude & Longitude Restaurant. Priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under, this buffet promises a delightful journey through traditional and innovative dishes.

Highlights of the Thanksgiving Buffet:

  • Breads: An artisanal bread and butter display sets the tone for a hearty meal.
  • Soups: Warm up with Butternut Squash Soup featuring spiced crema and crispy pepitas.
  • Salads: Explore a variety of salads, from mixed local greens with diverse toppings to composed creations like Cornbread Salad and Broccoli & Cauliflower Salad.
  • Sides: Indulge in classic Thanksgiving sides such as Garlic Thyme Mashed Potatoes, Green Bean Casserole, and a Baked Potato Station.
  • Carved Delights: Herb-Roasted Turkey, Mustard Rubbed Bone-In Ham, and Whole Roasted Cedar Key Snapper take center stage.
  • Desserts: Conclude your feast with a selection of sweet treats, including Pecan Pie, NY Style Cheesecake, and Vegan Chocolate Mousse Shooter.

Reservations for this Thanksgiving buffet at Latitude & Longitude can be made on OpenTable.com.

Christmas Buffet: Yuletide Joy in Every Bite

Monday, December 25, 2023 | 1 PM – 6 PM

Celebrate Christmas with a festive buffet featuring an array of delectable dishes. Similar to the Thanksgiving buffet, the Christmas feast is priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under.

Highlights of the Christmas Buffet:

  • Breads: Enjoy an artisanal bread and butter display to start your festive journey.
  • Soups: Savor Potato Leek Soup as a comforting beginning to your Christmas feast.
  • Salads: HyCube greens take center stage with a variety of toppings and dressings, while composed salads like Pear Salad and Roasted Rainbow Carrot Salad add a touch of sophistication.
  • Sides: Feast on Potato & Parsnip Au Gratin, Corn Succotash, and Creamed Spinach.
  • Carved Delights: Herb-Rubbed Prime Rib, Roasted Pesto-Rubbed Florida Snapper, and Roasted Pork Tenderloin await your indulgence.
  • Desserts: Conclude your Christmas celebration with delights like Eggnog Crème Brulée and Peppermint Chocolate Cake.

Reservations for the Christmas buffet at Latitude & Longitude can be made on OpenTable.com.

New Year’s Eve Buffet: Ringing in the New Year with Flavor

Sunday, December 31, 2023 | 5 PM – 9 PM

Bid farewell to the year with a New Year’s Eve buffet, priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under. Experience a culinary journey that welcomes the new year with style.

Highlights of the New Year’s Eve Buffet:

  • Breads: Start your evening with an artisanal bread and butter display.
  • Soups: Begin your meal with FL Rock Shrimp Chowder.
  • Salads: Explore a variety of salads featuring HyCube greens and an assortment of toppings.
  • Composed Salads: Delight in options like FL Blue Crab Salad and Roasted Winter Squash Salad.
  • Sushi: Indulge in a selection of sushi rolls, from Spicy Tuna to Rainbow Roll.
  • Carved Delights: Revel in dishes such as Smoked Beef Ribs, Porchetta, and Whole Roasted Mahi.
  • Desserts: Conclude your year on a sweet note with treats like White Chocolate Champagne Shooter and Chocolate Raspberry Layer Cake.

Reservations for the New Year’s Eve buffet at Latitude & Longitude can be made on OpenTable.com.

Booking Information and More

  • All holiday buffets at Latitude & Longitude require credit card or room charge payments, with an 18% gratuity added for parties of 6 or more.
  • For reservations or additional information, call the hotel at 407-238-8528.

This holiday season, let Orlando World Center Marriott be the backdrop to your festive celebrations, where each bite is a symphony of flavors and every moment is wrapped in the joy of the season.

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