By Ricky Ly of TastyChomps.com on May 01, 2018 11:31 pm
Chefs from Disney’s BoardWalk Resort Restaurants will prepare a dinner at Second Harvest Food Bank of Central Florida as part of the Chef’s Night Series.
The team will be led by Andrew Larkin, Executive Chef, Disney’s BoardWalk Resort and will include Chef Rich Smich, Trattoria al Forno; Chef Paul Napoli, ESPN Club; Chef Tim Majoras, Flying Fish; Pastry Chef Kurtis Baguley, Disney’s BoardWalk Resort restaurants and Sommeliers Katie Hanewall, Trattoria al Forno and Ted Letsch, Flying Fish.
Guests will enjoy a five-course meal including specialty cocktails and wine pairings.
Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.
MENU:
Insalata Salad
House-Pulled Mozzarella, Heirloom Tomatoes and Aged Balsamic
Chef Rich Smich, Trattoria al Forno
Spring Gnocchi
Carrot, Celery, Onion, Pea and Corn
Chef Rich Smich, Trattoria al Forno
Strawberry and Goat Cheese Salad
Baby Kale, Brussel Sprouts, Olive Oil and Sea Salt Ciabatta Bread Crisp
Chef Paul Napoli, ESPN Club
Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon
Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi
Chef Tim Majoras, Flying Fish
Vahlrona Chocolate Semolina Torta
Brachetto Raspberry Crema
and
Mascarpone Cream Mousse
Blueberry Lime Compote, Hibiscus Meringue and Rye Bourbon Caramel
Pastry Chef Kurtis Baguley, Disney’s Boardwalk Resort
WHEN: Thursday, May 31, 2018
6 – 9 p.m.
WHERE: Second Harvest Food Bank of Central Florida
411 Mercy Drive
Orlando, Fla. 32805
COST: $75 per person
REGISTER: Purchase tickets at www.FeedHopeNow.org or call 407-514-1070 for more information. Seating is limited.
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About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 56 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 18-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Second Harvest is distributing enough food to feed 48,000 people a day. To learn more about SHFBCF, visit www.FeedHopeNow.org.
By Ricky Ly of TastyChomps.com on May 01, 2018 11:26 pm
National Association of Letter Carriers’(NALC)Stamp Out Hunger food drive will be occurring on Saturday, May 12, where anyone can leave canned goods and non-perishables in their mailboxes which will be picked up for free by letter carriers.
In our home state of Florida,Farm Share- a 27-year-old, Florida-based nonprofit food organization – will be the primary beneficiary of collected supplies, who will distribute the items back into Florida, specifically Central Florida, communities to feed those in need, for free.
For 25 years, the NALC has teamed up with nonprofits nationwide to help more than 50 million people in America who suffer from hunger.
“Stamp Out Hunger provides Floridians with an easy way to make a big impact locally. Farm Share is excited to assist with the collection and distribution of the donations, as it’s our top priority to fight hunger and provide Florida communities with nutritious food,” said Stephen Shelley, Farm Share’s chief operating officer.
On May 12, letter carriers and volunteers will collect donations so Farm Share, in partnership with its 2,000 partners across Florida, can distribute the food back into the communities.
During the 2017 annual food drive, more than 71 million pounds of food were collected. Florida has been ranked as the No. 1 state for cans collected over the last decade.Farm Share is celebrated for its partnership with Florida farmers to retrieve imperfect, yet perfectly good, produce that would otherwise be thrown away due to aesthetic blemishes, and then distributes it back into Florida communities.
In 2017, Farm Share delivered 51,893,761 pounds of fresh food to more than 10.5 million households.”It’s an honor to partner with Farm Share, as we respect its commitment to ending hunger in Florida daily.It’s our hope that this year’s drive will have the most impact yet,” said Al Friedman, State President of Florida for the NALC.
How to Help: Fill up the Farm Share bag left in mailboxes with non-perishable foods, and leave the bag next to your mailbox before the regular mail delivery on Saturday, May 12.
Share on social media using the hashtag: #FarmShareXStampOut.Visit FarmShare.org and StampOutHungerFoodDrive.us for more information
By Ricky Ly of TastyChomps.com on May 01, 2018 11:22 pm
From the early days in the 1990s along a quiet Lee Road, a family-owned steakhouse legacy was emerging in Orlando. The modest, single building was previously known by a variety of names including Bakerstreet Grill, Tony Marino’s and Morgan’s Lobster House. Fast forward to 2000, the Christner family expanded the restaurant with a second neighboring building, formerly Straub’s and Nick’s Boat Yard, with the signature central lobby and porte-cochère.
The heart and soul of Christner’s began with Carole Christner and her late husband, Russ. Many of the founding principles and traditions stand today. Although, the official name of Christner’s Prime Steak & Lobster name debuted in 2013, the iconic restaurant has been owned and operated by the Christner family since 1993. From USDA Prime Steaks, cold-water lobster tails and classic steakhouse menu features to the rich leather seating and low lighting, Christner’s quality and authentic hospitality is always in vogue.
To celebrate the silver anniversary as a family-owned, award-winning restaurant, the Christner family generously opens the doors for a special celebration dinner:
One hundred percent of the dining proceeds (excludes alcohol sales) on June 14 will be donated to Aspire Health Partners as their way of saying thanks and to pay it forward to their beloved community for the next 25 years.
“We are truly honored and humbled by numerous awards and accolades over the years and cherish them as much as the friendships and memories we have created,” said Owner Alice Christner.
Thank you Orlando magazine for hosting us at deep blu seafood grille at Wyndham Grand Bonnet Creek for a delicious 7-course seafood culinary adventure. We enjoyed diving deep into their new menu and meeting their new head chef, Chef Wade McLamb.
Gazpacho soup
Grilled Florida Peach & Burrata Salad – pickled blueberries, fennel, crispy country ham, honey truffle vinaigrette
Black & blu Linguine – vita squid ink pasta, jumbo lump blu crab, arugula, cherry tomatoes, marcona almonds, parmigiana
By Ricky Ly of TastyChomps.com on Apr 30, 2018 07:54 am
Led by retired Orange County Firefighter Tom “Bull” Hill, a group of firefighters, first responders, family and friends are walking 640 miles from Key West to Tallahassee to raise awareness about firefighters who develop terminal cancer as a result of their lifesaving work.
Hill is fulfilling a promise he made to two of his firefighter friends before they died from cancer – to make a difference. Along the way, firefighters and their families and friends give him personal items — badges, name tags, obituaries, even fellow firefighter’s ashes — to carry in his backpacks.
To support marchers along the 640-mile route, 4 Rivers Smokehouse treated a group of 250 participants to lunch at its Winter Garden Smokehouse on April 20, one month after the long walk began.
The award-winning Central Florida-based restaurant group will also host meals at its Gainesville and Tallahassee Smokehouses when the “March of the Bull, My Brother’s Burden” walkers reach those cities.
“The core of the 4 Rivers brand is rooted in supporting the communities that support us and we’ve had the honor to help many firefighters, police officers and first responders over the years,” said John Rivers, 4R Restaurant Group Founder/CEO. “Tom ‘Bull’ Hill is showing remarkable commitment to raise awareness for a righteous cause and we’re happy to show our support along his journey.”
Hill, who is making the walk despite two knee replacements, aims to collect 50,000 signatures on a petition to let him speak before the Florida Senate in Tallahassee. The marchers want lawmakers to pass legislation recognizing that certain types of cancer and other medical conditions can be brought on by circumstances directly related to a firefighter’s everyday efforts in the line of duty.
I’m worried about my husband. A couple weeks ago, he ate at a vegan restaurant…and liked it. Last week, he made a sandwich with vegan cheese and vegan mayonnaise. But, it wasn’t until he came home with vegan bacon from Publix, that I knew he had truly gone to the dark side. This may not seem suspicious to most, but this is coming from a man who rolls his eyes when I suggest humus as an appetizer, and who proudly wears a t-shirt with the phrase Part Wolf embroidered on the front. So, twenty questions later, the five stages of grief behind me, I now accept the fact that my husband isn’t a complete traitor, he just simply likes eating vegan (on occasion). Hey, I can be vegan too (on occasion), and after eating at Dixie Dharma and Valhalla Bakery, I can eat vegan AND love it!
Dixie Dharma and Valhalla Bakery are both located inside Market on South in Downtown Orlando on South Street. I had the pleasure of trying Dixie Dharma’s Beet Tartare during the Beard in Baldwin event a few weeks ago, and I immediately knew I would visit the establishment soon (don’t tell my husband). To my over-joyed surprise, upon entering Market on South, I also found Valhalla Bakery (I stalk their donuts on Instagram). My vegan dreams came true: dinner and dessert! Now, this was by far not a date night. In a moment of sheer insanity, my husband and I decided to go as a family of four. Our ten-year-old son is an adventurous eater, but our seven-year-old daughter is not. Our chances of a happy dinner is always 50/50. Thankfully, Market on South is a kid-friendly environment with inside and outside seating, and tons of local craft beer and wine to choose from. Which is exactly what we ordered first: Quantum Leap Winery Kaley’s Rescue Red and Quantum Leap Winery Garda White. Both drinks were the rescue we needed. The red and the white are smooth and easy on the palate, with no bitter aftertaste. Thank you, Market on South, for a heavy pour (see…kid-friendly).
While we sipped on wine and the kids drank their Martinelli’s Gold Medal Apple Juice in the old-school glass bottle (the kids loved this), we decided on dinner. Thankfully, Dixie Dharma offers vegan hotdogs. A perfect choice for my picky-eater! But, will she be fooled…stay tuned. My son, a huge lover of chili, cheese dogs, ordered the HillBilly Chili Dawgs. My husband (#1 healthy eater) ordered four Nopales Tacos, and I ordered the Florida Fried Green Tomato (the secret’s in the sauce…get it?). Our meals would not be complete without sides. Dixie Dharma offers three different versions of mac and cheese: original, garlic, and buffalo. We decided on the original and buffalo, plus a side of Crispy Brussels and Cheesy Homies. Don’t forget: everything you are about to see is 100% vegan.
HillBilly Chili Dawgs with Cheesy HomiesNopales TacosFlorida Fried Green Tomato with Crispy Brussels and Original Mac and CheeseBuffalo Mac and Cheese
My son’s chili dogs (of course I had a taste), were no ordinary hotdogs. Two vegan, not-dogs in pretzel buns, covered in house-made, Indian-spiced, chili and cheese sauce, with blackened onion and scallions. The chili alone was amazing! It was spicy but also sweet, and I loved the texture of the hearty beans. After two chili dogs, my son tapped-out (a win for my husband and I), and we finished off his side of Cheesy Homies. I need a bigger plate of these. Imagine a bowl of mini baked potatoes covered in cheese…and then imagine yourself smiling.
Tacos with jackfruit and cactus…any takers? I know that sounds crazy, but, it’s truly delicious, and it completely satisfied my need for meat. My taste buds were fooled! The Nopales Tacos are made with jackfruit carnitas, smoked Nopales cactus, blackened onions and corn, chili lime aioli, and pickled radish on a grilled corn shell. I love tacos: steak, chicken, fish, and now…jackfruit and cactus! I am simply amazed by the taste of these tacos. The jackfruit and cactus is tenderly cooked and shredded, creating a perfect bed for the crunchy pickled radish and tangy aioli. These are no dainty tacos, they are filling. We mistakenly ordered more than we had room for…but guess who is having them for lunch tomorrow…me (I bet you guessed my husband).
Finally, on to my dish: the Florida Fried Green Tomato. A delicious sandwich of Texas toast, thick-sliced green tomato, breaded, and deep-fried, with smoked, eggplant remoulade, toped with garlicky kale and the house chow-chow. Crunchy and tender at the same time. The tomato is sweet and lightly breaded, giving it an airy feeling instead of the greasy, fried food effect. My husband liked this sandwich so much, he finished one of my halves (and that’s why I’m eating his leftover tacos). My side of mac and cheese, made with creamy cashew, was silky and velvety, cheesy-perfection, with a crunchy, bread crumb topping. The Buffalo Mac and Cheese was just as good as the original, but with a spicy kick from the buffalo sauce. The Crispy Brussels were also outstanding! Charred in all the right places, mush-free (is that a word), without the bitter aftertaste some brussels sprouts dishes can have. Honestly, I know brussels sprouts get a bum rap, but Dixie Dharma does them proud. So, did we enjoy our dinner? Was my daughter fooled by her vegan hotdog? What do you think:
Dinner is Done
Obviously, we loved our dinner at Dixie Dharma, and we will return, more than just occasionally. Dinner is done, but there is always room for dessert! My son, who couldn’t eat another bite, mysteriously had room for a S’mores Bar, while the rest of us shared Coconut Cream Pie and a Sprinkled Vanilla Cupcake. All egg free, dairy free, and vegan (not gluten free…that’s a whole other conversation). Thank you, Valhalla Bakery, for these fantastic goodies! I was shocked by the amount of sweets to choose from: cookies, brownies, blondies, doughnuts, pies, cakes, cupcakes, you name it!
Valhalla Bakery – Take Your Pick!Coconut Cream PieS’mores Bar and Sprinkle Vanilla Cupcake
My poor son, we all had a couple bites of his S’mores Bar, which was chocolatey, chewy goodness. The Coconut Cream Pie was luscious and rich, and refreshingly not too sweet. Our Sprinkle Vanilla Cupcake had the perfect amount of thick, vanilla frosting, to match the spongey, vanilla cake. It had the ideal frosting to cake ratio. By the way, when it comes to sweets, my daughter is adventurous (she tried all three desserts without being asked, and loved them all).
No, I’m not a true vegan (neither is my husband, don’t let him fool you), but I am a fan of creative and tasty dishes…which Dixie Dharma and Valhalla Bakery have mastered with their vegan fare. Therefore, I am a huge fan of Market on South, and I am greatly looking forward to my next meal there (sans kids).
By Ricky Ly of TastyChomps.com on Apr 29, 2018 11:04 pm
Orlando Meats is a family-owned, whole animal butcher shop and restaurant born out of a deep appreciation for good food.
The Butcher Shop
Orlando Meats sources proteins locally (within 250 miles) from farms that follow organic practices, raise their animals on pasture, and provide natural diets to produce the best quality meat. They purchase half or whole carcasses and break them down in their butcher shop, utilizing the entire animal. As a nose-to-tail operation, they carry everything from popular steak cuts, to fat, bones, and organ meat.
The Restaurant Half
The other half of Orlando Meats is a fast casual eatery serving breakfast and lunch dishes crafted by their talented cooks, using mostly local and seasonal ingredients in addition to the pasture-raised meats from their butcher. Breakfast served 8am-11am. Lunch served 11am-close. Brunch served Sunday all day.
Orlando’s new premier golf-entertainment destination has arrived! Drive Shack – a three-story, indoor/outdoor all-weather golf-entertainment complex pairing the most advanced golf games and technology with good eats, cold drinks, and long drives is now opened in Lake Nona’s vibrant Sports and Performance District. Drive Shack’s flagship location features 90 hitting bays with a 220-yard range, a full-service restaurant and bar, an outdoor lounge, three fully equipped meeting and event rooms for parties up to 1,000, and a complimentary game lounge with classic games like shuffleboard, skee-ball, basketball arcade and Pac-Man.
Orlando is home to the very first Drive Shack. Additional locations are expected to open in Raleigh, N.C., Richmond, Va., West Palm Beach, Fla., Marietta, Ga., and New Orleans, La.
Below are some pictures from our media preview visit. The brunch menu is available from 9am-11am on the weekdays, 9am-2pm on the weekends.
Deep-dish spinach quiche – spinach and Swiss cheese quiche in a rustic buttery crust
Skillet baked cinnamon buns – hot & fresh from the oven drizzled with icing
Loaded morning tots – crispy tater tots, melted cheddar cheese blend, bacon crumbles, and green onions topped with a sunny side up egg
Chocolate chip pancakes – fluffy pancakes sprinkled with chocolate chips, topped with whipped cream and strawberries, and served with maple syrup
Truffled tots
Grilled chicken breast slider – Swiss cheese, tomato, and lemon aioli
Classic all-beef slider – cheddar cheese, DS secret sauce, and a dill pickle
Complimentary game lounge
Outdoor bar
The meats flatbread – Italian-style, all-beef meatballs, chunky pork sausage, pepperoni, marinara sauce, mozzarella cheese, and fresh basil
Maple bourbon bacon wings – delightfully sticky with a savory, sweet fin
Bavarian pretzel sticks – fresh from the oven sprinkled with crunchy salt, served with tangy honey mustard and rich pimento cheese dips
Gardender’s Cup & Bushwood Clubhouse
The veggies flatbread – red and green peppers, Kalamata olives, caramelized onions, and marinara sauce with mozzarella and ricotta cheeses
Mediterranean dips & veggies – Garlic hummus and tzatziki dips with fresh-baked pita chips, crisp cucumber, bell pepper, and grape tomatoes
Stacked nachos – freshly made tortilla chips topped with melted cheese, black beans, pico de Gallo, sour cream, jalapeños, green onions, salsa, and guacamole
Mahi tacos – three grilled flour tortillas with blackened mahi-mahi, cider slaw, and cilantro lime aioli
Hole in one – cheddar cheeseburger loaded with crisp applewood-smoked bacon, a fried egg, shredded lettuce, and tomato, topped with our housemate bacon-tomato-onion jam and avocado mayo with French fri
Bucket of balls – Italian-style, all-beef meatballs in a zesty marinara sauce, served with toasted garlic bread and grated Parmesan cheese, and topped with fresh torn basil
Rocky road parfait – chocolate pudding layered with toasted marshmallow, chocolate cookie crumbles, and salted peanuts topped with chocolate sauce
Strawberry shortcake parfait – shortcake layered with fresh strawberries and whipped cream
Salted butterscotch parfait – salted butterscotch pudding with gingersnap cookie crumbles, layered with whipped cream and caramel sauce
Churros – hot and crispy then dusted with cinnamon sugar and served with a warm chocolate sauce
Be sure to check out the new Drive Shack – Lake Nona soon! It’s so much fun!
By Ricky Ly of TastyChomps.com on Apr 28, 2018 11:02 pm
We take a first look inside California Tortilla, a fast-casual Mexican-inspired restaurant, that recently opened a new location in downtown Orlando right on our iconic Church Street.
California Tortilla serves fresh, made-to-order burritos, bowls, street tacos, quesadillas and salads.
California Tortilla also features a Wall-of-Flame containing over 75 spice options ranging from mild to extreme.
Screamin’ Spicy Street Taco
Blackened chicken, queso, California Screamin’ sauce, fajita veggies and salsa. Served on two soft corn tortillas.
Carnitas Street Taco
Pork carnitas, melted Jack cheese, Enchilada sauce, onion-cilantro relish and fresh avocado. Served on two soft corn tortillas.
Nachos
Corn tortilla chips topped with queso, jalapeños, sour cream, guac, scallions and salsa. Add chicken, steak, taco beef or farm-fresh veggies and black beans!
Duomo Gelato – Uses fresh, premium ingredients and a secret Italian recipe to create rich, creamy gelatos. The hotel serves more than 50 irresistible flavors at Gelateria on the Harbor Piazza.
Loews Hotels at Universal Orlando introduces Flavor by Loews Hotels, an innovative food and beverage experience serving up some of the best of Florida’s local flavor at each hotel. Rolling out nationally across the brand, Flavor by Loews Hotels is built on partnerships with artisan food and beverage vendors ranging from bakers to gelato makers to brewmasters.
A culinary experience designed to showcase hyper-local flavor.
Mini chicken slider, mini Italian sausage slider, mini crabmeat slider.
Olde Hearth Bread Company – Specializes in handmade, high-quality artisan breads, which guests can enjoy at Sal’s Market Deli.
A variety of bruschetta.
Jake’s Steak & Frites – Kissimee River oyster mushrooms, herb roasted char grilled, black Angus beef ribeye, house made smoked ketchup.
Crooked Can Brewing Company – A local favorite known for its quality craft beers and laid back vibe. Jake’s American Bar serves four of Crooked Can’s popular brews.
