Florida honeybees produced local honey to create Limited Edition Honey Nut Cheerios
On a Saturday morning in St. Cloud, Florida local residents experienced Honey Nut Cheerio’s unveiling of their unique “living billboard.” The three story structure was home to more than 100,000 honeybees. with the honey produced used to spell out “Made with Real Honey.” A limited number of exclusive boxes of Honey Nut Cheerios were produced. Thankfully, I was able to bring a box home for a very special breakfast.
Located just outside of Orlando, Diamond P Farm and Ranch housed the construction of the billboard, and the bees used were supplied in partnership with local Orlando beekeeper Brent Dickson and his family.
Most of the beekeepers who make the honey for Honey Nut Cheerios run family businesses and depend on their bees to make a living. The Dickinson family re-purpose honey and bee materials for organic soaps, balms, and moisturizers sold at the neighboring farmers market.
This was the first event of its kind from Honey Nut Cheerios. They told me they chose Florida because of the weather. While November is unpredictable in many other beekeeper sites such as upstate New York, Florida had a mild and sunny day for a perfect outdoor event. Shannon Frieser and her team decorated the space with a “barbecue chic” theme that paired with the ranch setting.
The Osprey Tavern was on site as well with Executive Chef Joseph Burnett and Pastry Chef Kristy Carlucci interacting with the guests as they sampled their creations. Provided were Honey Nut Cheerios Banana Cream Pie Shots and The Osprey Tavern’s Spanakopita. Recipes were also provided for those who were interested in recreating these dishes at home. When I spoke with Chef Burnett he mentioned how he experimented with many possible recipes and dishes to provide two that demonstrated the use of local ingredients but were also easy for the home kitchen. I will definitely be trying these for the upcoming holiday season!
Thank you to Shannon Frieser and Ketchum PR group, Honey Nut Cheerios, The Osprey Tavern, Diamond P Farm and Ranch, and Brent Dickson and family for a fun, educational, and deliciously sweet event!
Honey Nut Cheerios “Crust”
3 cups Honey Nut Cheerios
1/4 cup Brown Sugar, packed
1 stick (4oz)Butter, unsalted, melted
1/4 tsp Salt
1. Place Cheerios in a food processor and pulse to a crumb consistency.
2. Transfer Cheerios to a bowl, add the brown sugar and salt and stir to
combine. Add the melted butter and stir until well combined (can have some
small clumps).
3. Spread onto baking sheet and bake at 325oF for about 8-10 minutes, tossing
every few minutes. Let cool completely.
Honey Nut Cheerios Pastry Cream
1 1/2 cups Honey Nut Cheerios
6 cups Whole Milk
1 cup Sugar
1/2 cup Cornstarch
1/2 tsp Salt
5 each Eggs
2 each Egg Yolks
1/2 stick (2oz)Butter, unsalted,
room temperature
1 tsp Vanilla Extract
1. Spread Cheerios onto sheet pan lined with parchment paper. Place in 325oF
oven and toast for about 5-8 minutes, until lightly toasted.
2. Immediately place in large bowl, and add milk. Let steep for 30 minutes to
infuse the milk with the Cheerios flavor.
3. Pour the Cheerios-infused milk through a strainer, and reserve 4 cups for the
pastry cream.
4. Pour the reserved milk into a pot and place over medium heat. Bring to a
simmer.
5. While milk is heating, place sugar, cornstarch, and salt into a large mixing
bowl. Whisk together until there are no lumps. Add both the eggs and yolks
and whisk to completely combine.
6. When milk is simmering, carefully pour the milk into the egg mixture, and
immediately whisk to temper the eggs. Pour everything back into the pot and
return to medium-low heat, whisking constantly. When the mixture starts to
bubble, cook for a full two minutes more, whisking quickly and consistently.
7. Remove from heat, add the butter and vanilla extract. If desired, use a hand
blender to smooth out any lumps and strain through a fine mesh strainer.
To Assemble
1. Place about 1 1?2 Tablespoons of the crumble in the bottom of a small cup or
shot glass.
2. Place about 3-4 banana slices in glass, followed by the pastry cream.
3. Top with another slice of banana, whipped cream, and a drizzle of honey, if
desired.
A Chef Kristy Carlucci, Pastry Chef at The Osprey Tavern, exclusive recipe.
By Ricky Ly of TastyChomps.com on Dec 07, 2015 09:47 pm
After finally reaching some agreements with the City of Orlando, Uber is partnering with some of the hottest restaurants in Orlando to provide their riders with access to secret Uber exclusive menus for their first “Uber Restaurant Week”. Restaurants involved include The Osprey Tavern, The Ravenous Pig, Swine and Sons, and more.
See below for more information from Uber on this week’s special event:
———————
It’s the most wonderful time of the year . . . Uber Restaurant Week in Orlando.
This week, Uber is partnering with some of the hottest restaurants in Orlando to provide our riders with access to secret, Uber-exclusive menus in a first-of-its-kind Restaurant Week promotion.
HOW IT WORKS
Ride with Uber to one of the participating restaurants (listed below) between now and Friday (12/11).
Show your Uber ride receipt to your server to receive the special, Uber-exclusive menu
Enjoy your sure-to-be incredible dinner, tweet a photo of your meal to@Uber_Florida using #UberFoodie, and then start planning which restaurant you’ll visit tomorrow
Participating Restaurants:
If your mouth isn’t watering already, take a look at the all-star lineup of participating restaurants—and the actual menus—we’re rolling out for you this week:
Monday, December 7 – Friday, December 11. Restaurant hours vary daily and by participating restaurant.
QUOTES
“Orlando has so many excellent dining options these days, so it’s great to partner with Uber to connect tourists and locals with all the best restaurants. We’re looking forward to Orlando Restaurant Week and have delicious menus planned for Uber riders at all three Swine Family venues.” -Julie Petrakis, Chef/owner at The Ravenous Pig, Cask & Larder and Swine & Sons
“Our commitment to the Central Florida economy goes beyond providing safe, reliable transportation options and extends to finding new, innovative ways to engage both riders and local business. Restaurant week is an opportunity to partner with local Orlando businesses while also providing an additional value to riders for a new opportunity to explore the great restaurants that their city has to offer.” -Christine Mitchell, General Manager for Uber in Orlando
By Ricky Ly of TastyChomps.com on Dec 06, 2015 08:24 pm
World of Beer in Downtown Orlando on Lake Eola has had their tavern food menu debut months ago.
Since opening its first tavern in Tampa, Florida, in 2007, WOB has grown to more than 70 locations in 20 states.
Now, it’s time for UCF’s own World of Beer, one of the first World of Beer locations outside of Tampa to begin food service as well.
Currently, World of Beer offers over 500 craft beers and 40 rotating taps daily, but soon the “tavern” menu will roll out to all their locations.
Priced between $5 and $15, it’s not your typical pub bar food as you may surmise, but rather, a form of elevated bar food.
“The ‘Tavern Fare’ menu is part of an extensive renovation to the WOB-UCF Area tavern,” said Jeff Schilling general manager. “We now boast a 400-square foot kitchen and are looking forward to serving flavorsome food and beer pairings to all our guests.”
Here are some of the menu highlights, which changes seasonally:
o Black and Blue Flatbread— Blackened steak comes topped with caramelized onions, mushrooms, mozzarella and blue cheeses, fresh arugula and a sweet balsamic glaze.
o Chimay Burger — This half-pound, all-beef patty is made with Chimay classic cheese imported from Belgium. The cheese is made by the Trappist Monks of the Chimay Creamery, where Chimay Beer is also brewed. The burger is topped with sauce that is infused with Chimay White Triple Beer, sautéed onions and mushrooms.
o Guinness Brat Sliders — Guinness-infused bratwursts served on a warm pretzel rolls with caramelized onions and peppers with tangy Dijon.
o Chicken Pesto Sandwich — Beer-brined grilled chicken breasts topped with mozzarella cheese, basil and pine nut pesto and arugula, come served on a lightly toasted basil focaccia.
Here is our list of the top 5 items to try at World of Beer UCF:
o German Pretzel— The pretzel’s original Bavarian recipe was created by Germany’s most sought-after artisan pretzel baker, Ossi Piller, and dates back more than 100 years. A giant Bavarian pretzel baked soft on the inside, crispy on the outside & salted. Served with house-made stone ground mustard and local beer cheese.
o SPRING GREENS & KALE SALAD – Fresh spring greens & kale with goat cheese, apples, sweet pickled red onions & candied pecans tossed in a house-made Framboise vinaigrette
o Sriracha Lime Shrimp Tacos — Beer battered shrimp tossed in WOB’s homemade Sriracha lime aioli, served on tortillas with roasted corn, tomato salsa, shredded lettuce, and fresh cilantro.
o ARTISAN SAUSAGE BOARD – Trio of jalapeño cheddar, cracked black pepper & hickory smoked
sausages. Served with spicy pickled green beans, peppadew peppers & our house-made stone ground mustard.
o Belgian Waffle S’Mores— Fresh-baked, beer-infused Belgian waffles served with toasted marshmallows, Kahlúa fudge sauce, graham cracker crumbles and powdered sugar.
WOB- UCF will be open from 11:30 a.m. to 2:00 a.m. daily. Major credit cards are accepted. For more information, visit http://worldofbeer.com/Locations/UCFArea .
By Ricky Ly of TastyChomps.com on Dec 05, 2015 10:21 pm
The original RanGetsu was founded in Tokyo, Japan by Masanori Konaka in 1947 in the very posh district of Ginza. It still exists there today, specializing in shabu shabu (Japnese hot pot or fondue) and sukiyaki made with Kobe beef.
The restaurant was then passed down to his son, Masayasu Konaka, opening an International Drive branch here in Orlando. A few years ago, the location moved to Maitland’s Lake Lily and is currently managed by Masayasu’s son Mr. Masaaki Konaka today. Mr. Konaka can be seen at the restaurant still today, and may just come by to your table to see how things are going or help prepare your sukiyaki dish.
With an increase in incidences of gluten allergies and celiac disease, Rangetsu recently began a gluten free menu option for guests. On a recent visit to the restaurant, we were invited to check out the items on the menu.
The biggest issue with gluten free items at an Asian restaurant often is the use of soy sauces which often contain gluten. At Rangetsu, the dishes that are gluten free on request are made with gluten free soy sauce, mirin, vinegar, and flour. Fried items, though, are used in a common fryer so is at risk of gluten exposure and is not recommend for those with celiac disease.
Mr. Masaaki Konaka of Rangetsu
The gluten free menu has quite a list of options found here. From sushi rolls to robata teriyaki grill skewers, those looking for gluten free options will find plenty of choices.
Hamachi Kama
As an appetizer, we recommend the grilled Hamachi Kama. Hamachi Kama is the collar of yellowtail fish (Hamachi) and is often the juiciest part of the fish, kind of like the dark meat of the fish. It’s a delicacy found at most Japanese restaurant but the version found here at Rangetsu is with out a doubt the best hamachi kama in all of Orlando. The collar meat is juicy and cooked perfectly, fresh and flaky white fish.
The Tempura Appetizer is quite delicious as well, arranged vegetables and jumbo shrimp dipped and fried in a light tempura batter.
Grilled Teriyaki skewers are popular in Japan, eaten usually as an accompaniment of beer and alcohol at pubs across the nation. At Rangetsu, the robata grill menu are all able to made gluten free, though it is not as marinated due to the lack of soy sauce, and instead seasoned lightly with Hawaiian sea salt. The momo chicken thigh and the enoki mushroom with bacon are popular options.
For something that is both gluten free and rice free, try the naruto roll, made by a cucumber wrap rather than traditional rice and seaweed.
NARUTO (RAW) 16 – Crab, tuna, yellowtail, salmon and avocado wrapped in cucumber and soy dressing (no sushi rice)
Not many in Orlando have had true sukiyaki beef before. Only a few restaurants serve the dish in the city, with Rangetsu having the definitive version.
Sukiyaki, not to be confused with the popular Japanese pop ballad from the 1960s, consists of meat (usually thinly sliced beef) which is slowly cooked or simmered in a shallow iron pot, alongside vegetables.
At Rangetsu, the dish is prepared by our server table side who first takes a piece of lard to lather and grease up the iron pot. The beef slices – you can choose black angus New York strip ($30) or Wagyu “Kobe” beef ($46) are added to the pot as it heats up along with vegetables, such as cabbage, tofu, mushrooms, and noodles. Our server then pours over the dish a sweet mixture of soy sauce, sugar, and mirin.
Our server then cracks an egg and beats it in a small bowl, dipping our meat in the eggs raw, giving the meat a nice creamy egg flavor. The sukiyaki dish is exquisite – especially when eating with noodles which soaks up all the sweet and savory flavors from the special soy mirin sauce.
See our quick video of the Beef Sukiyaki being prepared here:
Cows ‘n Cabs, a charity-based event presented by ABC Fine Wine & Spirits’ David Larue and celebrated Chef John Rivers of 4 Rivers Smokehouse and The COOP, returned to Winter Park’s West Meadow at 150 North New York Avenue for the fifth time on Saturday, October 25, 2015.
The outdoor, Western-themed festival—founded in 2010 with the hope to break the cycle of poverty Central Florida— benefits the Community Food & Outreach Center and Elevate Orlando, which assists with fighting hunger and mentoring youth, respectively.
Anheuser-Busch, Southern Wine & Spirits and ABC Fine Wine & Spirits contributed to the evening with more than 200 wines, spirits and craft beers samplings. A selection of gourmet samples were presented by a group of 20 invite-only, local restaurants. 4 Rivers Smokehouse, Cress and K Restaurant, are among the many that have rubbed shoulders with the James Beard Foundation, while local newcomers include The COOP, P is for Pie and Txokos Basque Kitchen.
See below for scenes from this year’s Cows N’ Cabs festival:
