Fried Chicken & Doughnuts – two pieces of Chef Art’s famous fried chicken served with house-made sugar doughnuts.
“Home is where Chef Art is. No matter how far his travels have taken him – from being Oprah’s personal chef to opening four incredible restaurants across the country – Celebrity Chef Art Smith calls Florida home. Now, Chef Art has returned to share his farm fresh Florida dishes with you.
A two-time James Beard Foundation award winner, was Oprah Winfrey’s personal chef for 10 years and cooked for two Florida governors in Tallahassee.
The name Homecomin’ Florida Kitchen is a nod to Chef Art’s return to Walt Disney World after his first cast role in The Magic Kingdom College Program in 1981, now known as the Walt Disney World College Program.” -Homecomin’ Kitchen
“Welcome home!” We were invited to Homecomin’ Kitchen in Disney Springs to check out their new brunch menu that runs every Sunday from 10am – 2pm. The manager Allen and our server Jesus gave us their full attention despite the restaurant being crazy packed along with long line. With 13 servers running on floor and 1 bartender: our fabulous Florida Southern cuisine food came out timely and fresh.
Walk-ins accepted. Reservations are not required but highly recommended.
Momma’s Mac and Cheese
Potato Gratin Mash
Cheddar Cheese Drop Biscuits With a Side of Hot Honey & Sawmill Gravy
Fried Catfish (from the main menu) – Accompanied by Hushpuppies, Grits & a Side of Remoulade
Florida Grouper (from the main menu) – Fresh Grilled Grouper, Braised Kale, Collard Greens with French Fries
Hummingbird Cake – The famous pineapple-banana cake with cream cheese frosting from Chef Art’s bestselling cookbook “Back To The Table”.Served with a scoop of vanilla bean ice cream.
Beautifully painted wall.
The tree that was used for this table was struck by lightning so you can see lightning scars on it.
Chef Art Smith’s James Beard Foundation Awards
Be sure to check out Homecomin’ Kitchen soon for their new Sunday brunch!
Homecomin’ Kitchen
1602 East Buena Vista Drive, Orlando, FL 32830
(407) 560-0100 homecominkitchen.com
The Greenery Creamery and Nerd Nite are collaborating on an assortment of nerdy, space-themed ice cream flavors, called THE GALAXY COLLECTION.
Samples of a few flavors will debut at the Nerd Nite event on Thursday, July 12th. Following which, all flavors will be available at the Greenery Creamery for a limited time offer.
WHAT: Downtown Orlando’s dynamic cultural community, The Downtown Arts District, announce the return of its newest popular program “Art After Dark” Semi-Formal Soiree for Young Professionals. Art After Dark introduces young professionals to the Arts District and its mission through social interaction, arts engagement and networking.
Guests will experience the celebration in a unique, creative setting by strolling through CityArts Factory’s seven different galleries, while meeting emerging local artists and enjoying art engagement opportunities, including henna, custom fashion sketches, poems on the spot, create your own canvas, storytelling one-liners, photo opportunities with designs from the 2018 Trash 2 Trends fashion show, a silent auction, music and much more.
Within the galleries, complimentary craft cocktails and gourmet lite bites will be served by Artisan’s Table, El Buda, Hunger Street Tacos, Lazy Moon Pizza, Mediterranean Blue, Orange County Brewers, Tequila Herradura, Coopers’ Craft and Insomnia Cookies.
HOW: Limited Early Bird tickets are $30 per person until July 14 (or until sold out), $40 online between July 14 – July 28, or $45 at the door. Art After Dark is a limited engagement with entry for 250 attendees.
WHO: The Downtown Arts District is a dedicated nonprofit organization for advancing arts and economic development in the City of Orlando. Established in 2000, the Arts District represents and serves the arts community by providing promotional and financial assistance to art and cultural venues, public art projects and signature events. Comprised of a series of cultural communities, the Arts District encompasses the visual arts, literature, the performing arts including music, drama, film, dance and arts and culture-related retail businesses.
WHY: The Arts District is the producer of a series of mission-based events and programs to heighten visibility for the arts including the monthly 3rdThursday Gallery Hop and Art Walk, annual themed arts celebrations La Mascara and Dia De Los Muertos, Orlando Story Club, the award-winning network, OrlandoSlice.com, and much more. In addition, the Arts District is the parent company to City Arts Factory, Downtown’s collective of community art galleries, a photography studio and SAK Comedy Lab.
By Ricky Ly of TastyChomps.com on Jul 08, 2018 09:53 pm
Hawkers Asian Street Fare was founded in Orlando’s Mills 50 District by four friends, Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho, who traveled the world on a mission to curate an eclectic and memorable dining experience built on passed-down recipes and hand-picked popular street foods from all over Asia — Korea, China, Malaysia, Singapore, Thailand, Vietnam, and Japan.
The brand’s name was inspired by street vendors that the friends encountered throughout the streets of Asia known as hawkers, who are famous in their own right and thrive off of locally grown ingredients to create dishes sold from mobile carts and stands.
I’ve been to Malaysian restaurants from Atlanta to New York City, and I have come to realize that our very own Hawkers serves up some of the best curry prawn mee noodle soups and roti canai in the United States.
They recently opened their second Orlando location in Windermere at The Grow (9100 Conroy Windermere Road, Suite 110, Windermere, FL 34786) and have announced their newest (seventh!!) restaurant will be coming soon in 2019 to Charlotte, North Carolina.
“For the last few years, we’ve watched Charlotte grow into one of the most dynamic urban markets in the Southeast,” said Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare. “We absolutely love the culture, and the city’s investment into walkability and revitalization. It is an honor for us to open in Charlotte.”
The seasonal menu features house favorites such as Roti Canai (Row-Tee Can-Eye), a flaky Asian flatbread paired with Hawkers’ signature curry sauce, an award-winning Pad Thai, and other popular items such as Yi Yi’s Chicken Dumplings and Curry Laksa.
With all the growth recently at Hawkers, we wanted to chat with Kaleb Harrell, one of Hawkers’ founders, about the restaurant and where it’s all headed:
Tasty Chomps: What was it like in those very first days when Hawkers began?
Kaleb: It’s so different! The four founders were running the kitchen while we had a few servers running the front for us (including our wives after they left their day jobs at 5). I can remember opening around 9 a.m., working the entire day to close, cleaning the kitchen, then talking about building our systems until 3, 4, 5 a.m. some nights. Those were days that I’ll never forget and wouldn’t trade – it was a time when our partnership strengthened and we built the foundation of what Hawkers is growing to be. Most of all, I remember the guest reactions – excited that they had found this gem of a restaurant with a cuisine they had never tasted and an adventurous experience that would leave them wanting to show it off to their friends.
What will the new headquarters coming to downtown Orlando be like?
Designing that space has been very difficult. Of course, we have to make it a “functional” work environment (so says our architect ), but we are really trying to create a space that is connected to our restaurants. There will be a workspace side that functions more like an office with heavy street art and some very creative elements, including our “rice bag room.” Then there will be the mock dining area that sits on the bridge – this is our opportunity to bring street culture into the space. We will have a fully functional bar, a few booths for flex space, and an instagram-worthy neon installation on the ceiling.
What can new visitors to Hawkers expect when they dine at Hawkers?
We love for our first-time guests to come in with an open mind, ready to be adventurous. There is always a little education upfront, because our service style is very different than a typical full-service restaurant. We have taken inspiration from eating at hawker centers on the streets of Asia, so our food comes out as it’s prepared, not as it’s ordered (no heat lamps), and everything on our menu is meant to be shared. You won’t find forks on the table or served with dishes (although they are available for our less chopstick-savvy guests). Lastly, our team will encourage our guests to be a little adventurous and try something new! Afterall, that’s what eating the streets is all about.
What are the upcoming plans for Hawkers?
Currently, there are three units under construction, Atlanta, Charlotte, and Delray Beach. We are launching an initiative titled “20 in 20” where our team has committed to having 20 units open by the end of the year 2020. All of our focus is in growing the brand in a meaningful way without diluting the what we have already built. It’s a challenge and requires intentionality with every decision, but our team is up for it and we are excited!
Why is Hawkers so delicious??
Haha. We just don’t cut corners. All of our sauces are made from scratch. We hand-cut vegetables every day. Dumplings are hand-rolled every day. It’s the difference in your grandmother making her meatballs and bolognese sauce from scratch and your roommate from college heating up Chef Boyardee… only in our case the meatballs are covered with an addictive curry sauce.
For more about Hawkers and their menu, visit eathawkers.com
Roque Pub is a fun and local spot where you can stop by and meet your friends for a drink or enjoy a meal throughout the day. We were invited to taste a few dishes and drinks offered. With drinks, there are over 450 different beers and 20 different wines. I was happy to see that they had one of my all time favorites – KilKenny Irish Red Nitro!
Chef Eva likes to add zest to her dishes and create beauty in her masterpieces. From time to time, she’ll create a new flavor or item for the menu. You can try any of these if you ask what the Chef’s specialty is for the day you visit.
We started with the Spinach & Artichoke Dip. It consists of spinach, artichokes and a blend of jarlsberg, asiago, mozzarella, parmesan, and cream cheese/served with tortilla chips. The dip is delightful and requested by all. It is nice and creamy from all the cream cheese added.
The Silo was suggested by Chef Eva as guests tend to order. Chef Eva also mentioned how she has a lot of fun making this dish. It consists of roast beef, jack cheese, lettuce, tomato, and garlic aioli sauce on a toasted ciabatta roll. The ingredients used are very fresh and you taste it with each bite. The flavors are very subtle and I would like it to be equally spread out for each bite.
Wings are a staple at any bar that serves food. This dish is 10 savory wings tossed in your choice of one our signature hot, teriyaki or dry rub wing sauces. Served with a side of celery and your choice of ranch or bleu cheese.
The wings we tried had a special sauce Chef Eva created with apricots, chili and ginger. It has a brilliant mix of sweet and spicy. The wings are steamed as the first step of cooking these.
The Publican is a Philly Steak flatbread with jack cheese, cream cheese, green peppers, onions, and Italian seasoning. It is a great drunk food and wouldn’t mind ordering a few for myself and my friends after a few drinks. The cheeses on the flatbread are very fresh and flavorful; the cheese has to be my favorite part.
Chef Eva has a limited amount of space and supplies in the kitchen, which gives her more credit to her creations due to the steps she takes to make the dishes. For instance, her creative flavors she added to the wings for this visit.
The Roque Pub family is very small but loving towards one another as well as their guests. They host many events for you to discover on their Facebook account, which includes an upcoming beer and wings pairing. For more information, check out their Facebook or website.
By Ricky Ly of TastyChomps.com on Jul 07, 2018 10:09 pm
A few months ago, I had the honor of serving as a guest judge for Orlando Magazine’s Orlando Burger Battle. The competition took place at the newly opened Ace Cafe in downtown Orlando, known for their rock and roll and biker theme, renovated in the 91-year-old Harry P. Leu building at 100 W. Livingston Street, just across from the Lynx bus station.
The space is massive with a 14,000-square-foot restaurant space featuring bars, lounges and a stage. There are plans for a retail space, motorcycle dealer, and outdoor and indoor event space as well. Almost every day of the week there is a special event with meet ups for biker enthusiasts, car enthusiasts, and more (check their calendar online at acecafeusa.com)
If you didn’t know, Ace Cafe is actually a famous London diner founded in 1938, developing a reputation as a meeting and eating place for those passionate about cars, bikes and rock ’n roll culture. The original location on London’s North Circular Road began as a transport cafe for truckers, then evolved into a popular destination for rock ‘n roll-loving teens riding motorbikes during the ’50s and ’60s.
We were recently invited to check out the new things going on at Ace Cafe as they just hit their one year anniversary. The food is your standard American diner fare from burgers to sandwiches, but also a few nods to their British heritage like a very good rendition of the fish and chips.
The space is huge!
Buffalo Empanadas – Three Empanadas filled with Pulled Chicken, House-Made Ace Hot Sauce & Cheese. Served with Celery and Blue Cheese Dressing
Bonneville Bacon Cheeseburger – this is a half pound Angus beef burger topped with Hickory Smoked Bacon, Cheddar Cheese, Lettuce, Tomatoes & Onions & served on a toasted, buttered Brioche Bun with Fries & a Pickle Spear. It was one of the top ranking burgers from our burger battle as well, if my memory serves me correctly.
George´s Fish & Chips
North Atlantic Haddock dipped in House-Made Yuengling beer batter, fried to a golden brown. Served with Chips (Steak Fries) & Mushy Peas. Just like they serve in London!
Ace Cafe Super Food Salad
Healthy & refreshing Power Greens, Micro Sprouts, Feta Cheese, Tomatoes, Cucumbers, Guacamole & Candied Pecans tossed with Citrus Vinaigrette
For more information, visit www.acecafeusa.com, call 407-996-6686, and connect on Facebook, Twitter @AceCafeOrlando and Instagram @acecafeorlando_official.
By Ricky Ly of TastyChomps.com on Jul 04, 2018 10:19 pm
Anthony Bourdain passed away at the age of 61 on June 8th, 2018, from an apparent suicide. The death left many around the world who were touched by his work reeling. From giving the public an insider’s look into our “culinary underbelly” inside kitchens across America in his best selling novel Kitchen Confidential, to opening our eyes to glimpses of far-flung kitchens and street markets around the world for many for the first time during his many food travel shows, Anthony Bourdian was a trailblazer for the food world in so many ways. Increasingly in recent years his shows have been more about the people behind the food than the food itself, showcasing that no matter where we are in the world, we all have many same commonalities.
I remember my first time seeing Anthony on TV, an episode of a Cook’s Tour on the Food Network. It was during college and I had just visited New York for the first time. Here he was in some pub in Tokyo, Japan eating sushi, drinking beer, and overall, having a great time. It was my first time seeing modern day Tokyo and probably was the first time for many other viewers as well, opening our horizons to new corners of the world. I think his adventures inspired so many others to travel, to see new things, to try new foods, and learn from new cultures not only around the world but maybe also down the street from our own neighborhoods, or on the other side of the tracks. For this, to inspire us all to see ourselves in the other, I will be forever grateful to Anthony and his work.
Recently, I asked a few of our local Orlando restauranteurs, writers, food publicists for their thoughts in memory of Anthony Bourdain. The impact he left on our own food scene in Orlando runs deep.
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“It was September of 2005. Janet and I had returned from Spain. Hurricane Katrina had spared Key West during this time but went on to wreak famous havoc on New Orleans. We had been invited by Tony to do a show with him on Key West. Janet and I were living there again with the belief we had re-settled ‘for good’. Tony was in great spirits. He was becoming quite famous by then and folks on the streets were eager to meet him as we walked Duval. Showing him the place that formed the roots of my cuisine was more deeply rewarding than I can convey. His pirate and writer spirits were perfectly aligned on the Island. As we waited to shoot one scene he asked me if I might help him find a house to rent for a few months. He wanted to write a follow-up to ‘Kitchen Confidential’. We joked about all of the fun+trouble we could get into together. It was a fantasy I shall keep forever now … in fantasy land. Rest in Peace my Friend.” – Chef Norman Van Aken, 1921 by Norman Van Aken
“Tony was 2 years older than I but we grew with quite similar backgrounds as he lived in in Leonia, New Jersey (one town over from my hometown of Bogota). He spent his summers 2 towns up from me & my family home at the Jersey shore where he & I started our culinary careers. He went on to the CIA to get serious about cooking (I couldn’t afford the $12K to go there so I took a scholarship to play Basketball @ William Paterson University in Wayne, New Jersey. Jumping forward, Reading Kitchen Confidential profoundly changed my outlook on Kitchen life & was a sheer delight as he shared all the experiences of growing up in Jersey.
In 2000, my first year of being nominated for a James Beard award, I walked into the Hall at The Marriot Marquis in NYC where the awards were held & after checking in the first people I ran into was Mario Batali who I had known for some years & Tony. It was then that I was introduced to Tony & was able to share all my Jersey stories & shared a lot of laughs & I then passed along my appreciation for all of his work thus far. He shared that he had heard of me & my Texas colleagues who had a Chef’s Band & how cool that was. Before I left them, both Mario & Tony put their hands on my shoulders & shared “don’t worry Tim, You’ve got this- we voted for you”. Soooooooo Cool.
I also ran into him the next 3 years that I was nominated at the awards & we shared similar moments. Needless to say, I was deeply moved & it remains one of the highlights of my career.
Being a Monster Fan of Tony & Parts Unknown & all that he had achieved, I must say that I was crushed when I heard of his passing. The World lost a great one. God rest his Soul!!” – Chef Tim Keating, Urbain 40
“There’s a lot I could say – but I’ll keep it simple. I never met Anthony Bourdain, but his outlook on the world really shaped me to who I am today. I didn’t grow up traditionally Thai. Like a lot of half-asian kids, I spent a lot of my early teens just wanting to fit in with the white kids. Tony’s outlook on the world and his shows like No Reservations helped me see the world differently, and largely made me see that my Thai heritage was something beautiful to be proud of. Not only that, his books and shows taught me that cooking was something honorable to do. I re-read Kitchen Confidential last year when I was staging in thailand. I would read 20 pages every day before I went into work. It made me excited about what I was about to do. It still does.” – Dylan Eitharong, Bangrak Thai Street Kitchen
“Kitchen Confidential was published in 2000 and was a huge influence in our lives as we prepared to attend culinary school in New York. We’ll never forget the thrill of devouring the book and realizing there was a whole world of people out there having experiences similar to ours. It opened our eyes and was a catalyst that has everything to do with who we are today. ” – Alexia and Rhys Gawlak, Swine and Sons
“I have a fair amount I wrote down that day but to keep it short. Anthony was a voice that made us proud to cook and BE cooks or hospitality workers rather than be ashamed of our seemingly endless toil in uncomfortably hot and painful places. All in all, he was an inspiration and like a wise man who had seen it all from our perspective and told the world but also became a voice in the world telling everyone about the adventure, pain, camaraderie, and joy of it all. I’ll always feel very lucky he wrote what he did and became who he did because i feel like a whole generation of cooks owe him a lot of our success.” – Chef Bruno Zacchini, Pizza Bruno
“I have kept quiet on the Anthony Bourdain situation for the last few days now. While everyone else posted their pictures, memories and condolences, I decided I would like to reflect and figure out the right way to describe how his work has impacted me. Despite the incredible fame he received from his tv shows and the platform they extended to him, I never really watched them. That’s not to say I wasn’t a fan of Bourdain, that is just to say that, those shows were not why I was a fan of Bourdain. The thing I liked most about him was his unfiltered and completely real portrayal of kitchen life. He was completely transparent in his work whether through interviews, articles, or books about what life is like in the kitchen. He is probably one of the main characters who actually shed light on the barbaric personalities and lifestyle you must live to be in a professional kitchen, at least prior to recent times. Bourdain’s biggest contribution to my life was that he showed that a cook can have other talents as well. I have been writing for months now nonstop but have not found anything I wanted to publish. I find it very befitting that this piece might very well be the first thing that I do.” – Joseph Roberti, Pizzeria Roberti – read the full piece here: https://medium.com/@josephroberti/in-memory-of-anthony-bourdain-a94dcf14c51b
“Hawkers’ entire concept was based on the idea that thanks to Anthony Bourdain and his loyal foodie community, Americans were finally ready to try, even embrace, flavors and textures from global cuisine that had been previously kept secret, shared only by locals. Chef Bourdain had a coolness about him that was palpable. His raw, bold, no-nonsense approach was the only fit for introducing the world to authentic food, cultures, and traditions – no one else could have done what he did. He taught me that pushing the envelope means more than just being adventurous. It means being appreciative and respectful of what other cultures have been enjoying for generations – flavors and foods that we are now lucky enough to enjoy, too. As my 71-year old mother said, “food today is what Rock N’ Roll was in the ‘60s. Everyone is talking about the next hot restaurant or flavors the same way we talked about bands back then.”
If that’s true, then Anthony Bourdain was our Elvis – an icon to be honored and remembered for his mark on foodie fans across the world. Our hearts go out to his family and friends.” – Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare
“Chef Anthony Bourdain was one of the real ones. His passing reminds me of the importance of communing over food, and not just for food. Their are important stories of culture, injustices, and people that can be found in each dish that we consume. I’d like to think that uncovering these important elements of life was a big part of what Anthony advocating for. Sending love and prayers throughout the community. God bless, foodie fam!” – Chauniqua Major, Publicist and Founder of Project Pop
“Anthony Bourdain, I’ve read all your books, seen all your TV shows, cooked from your cookbook and felt like I knew you. An unapologetic storyteller who told the stories of those who would have never been told. Shed light on issues others did not want to talk about. An inspiration to broadcasters, foodies and travelers around the world. I’ve worked in the restaurant industry entire life. 14 years as a server & a publicist for restaurants the last six years. You brought my worlds together as writer, telling stories of the industry which had never been done before like it was a underground world. You were a person who appreciated art, music and those who were different. Your words and thoughts have been a part of mine and my husband’s life so much. I’ll never forget driving through the countryside of Spain listening to your audio books and feeling so inspired. Your wit and sarcasm have become quotable one-liners in my home.
There is a chapter in“medium raw” called “I’m dancing.” It tells the story at your daughter’s dance class and being the only dad they are among a sea of nannies. You discussed that moment where you danced with you daughter for the first time. I can’t get that moment out of my mind because it changed you then. I am really hit hard by this and the world will not be the same. #RIPAnthonyBourdain
One of my favorite @Bourdain quotes from “Medium Raw: “If you are literally serving shit to American children, I’ve got no problem with a jury of your peers wiring your nuts to a car battery and feeding you the accumulated sweepings of the bottom of a monkey cage.” – Maria Wyatt-Uhl, Senior Account Executive, Publicity
“He possessed a disarming intelligence and a no-bullshit eloquence that spoke to many a quiet adventurer. He was our generation’s Hemingway. Sadly, both Hemingway and Bourdain died at their own hands at the age of 61.” – Faiyaz Kara, Orlando Weekly
“We’re not so different, you and I.”
Anthony Bourdain probably never said that. But he was a major cinephile, and he probably would have scoffed every time a movie or TV character uttered that cliche. The line makes me chuckle every time, but there is truth in it.
I loved the cinematic quality of Bourdain’s food and travel shows, especially Parts Unknown. A lot of episodes were homages to classic films, with the shooting, the editing, even his narration. Some allusions surely went over my head.
But that’s what Bourdain did best. He was a raconteur, an adventurer, a storyteller, a tour guide, a journalist. He was one of my favorite writers and personalities. Incredibly witty, insightful, charming, and “woke.” He took us places and taught us and fed us, at least metaphorically. He made me think more about food, and definitely made me want to write about food. (Sorry, not sorry!)
In so many brilliant books and three wonderful shows (A Cook’s Tour on Food Network, No Reservations on Travel Channel, and Parts Unknown on CNN), he brought us along to all kinds of exotic and not-so-exotic destinations and showed us that everyone has a story that’s worth listening to, especially if we stop to listen and talk over a good meal. I think in this isolating age where society feels more divided than ever, he was on to something. Listening. Empathy. Sharing cultures. Food breaking borders and boundaries. Chefs as ambassadors and anthropologists.
And he seemed like such a cool guy. Someone with demons for sure, which gave him an edge, but we thought he had them under control. Maybe he did too. Most people I know have fought with anxiety and depression. Dear friends, family members, people I love more than life itself. I have too. I have moments of pure happiness, but mostly I just shoot for being content, figuring that’s the best most of us can ask for. But I apologize more than I should. I walk on eggshells too often. I deal with impostor syndrome, self-doubt, self-loathing at times. Maybe Anthony Bourdain did too, even with everything he seemed to have going for him. You look at these celebrities who seem to have it all, and feel shock when they buckle under the pressure. (They’re not so different, them and us.) You wish they had asked for help.
I’m a librarian. My job is to listen and to help if I can. Ask for help, even if you don’t ask me. There’s no shame in it. You matter, and we don’t want anything to happen to you.
We’re not so different, you and I.” – Louis Rosen, saboscrivner.com
Photo by Chef Bruno Zacchini
“If I’m an advocate for anything, it’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food.” – Anthony Bourdain
How to get help: In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255.
), but we are really trying to create a space that is connected to our restaurants. There will be a workspace side that functions more like an office with heavy street art and some very creative elements, including our “rice bag room.” Then there will be the mock dining area that sits on the bridge – this is our opportunity to bring street culture into the space. We will have a fully functional bar, a few booths for flex space, and an instagram-worthy neon installation on the ceiling.
