JINYA Ramen Bar officially opens today! Experience Japanese offerings and ramen at the Thornton Park District like it was meant to be – with thick, rich broth in perfect balance with handmade noodles. We got a sneak peek of JINYA Ramen Bar yesterday during their media event and we are very happy with this new addition in the downtown Orlando area.
Crispy Chicken – juicy fried chicken thigh with an original garlic pepper served with mixed baby greens and JINYA’s original ponzu sauce.It was delicious!
Spicy Tuna Taco – spicy tuna in a crispy wonton taco shell.This was so good!! You gotta try this one!
JINYA Quinoa Salad – baby greens, green kale, broccoli and white quinoa, kidney beans, garbanzo beans tossed with goma seasame dressing, corn and cherry tomatoes
JINYA Bun – steamed bun stuffed with slow braised pork chashu, cucumber, and baby mixed greens served with JINYA’s original bun sauce and kewpie mayonnaise.One of the better buns in Orlando! The flavors were on point!
Chicken Chashu Bowl – slow-braised chicken breast “chashu”, ground chicken sober, spinach, green onion, rice, seasoned egg, sesame seeds
Sake
Spicy Chicken Ramen – chicken broth, chicken chashu, spinach, spicy bean sprouts, green onion, served with thin noodles
A sample of the JINYA Tonkotsu Black
JINYA Tonkotsu Black – pork broth, pork chashu, kikuragem green onion, nori dried seaweed, seasoned egg, garlic chips, garlic oil, fried onion, spicy sauce served with thin noodles. This one was my favorite!
Panna Cotta – homemade panda cotta with caramel cream sauce, graham cracker, vanilla ice cream
Behind the scenes shot from yesterday’s media event!
A special appearance by the chef from Japan. Thank you Chef and JINYA Ramen Bar owner Trang Liao for having us! Be sure to check out JINYA Ramen Bar – Thornton Park soon for some delicious food!
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Be the first to taste Tapa Toro’s Magical Dining Month prix fixe menu. Plus, you will enjoy a cocktail reception and wine pairings with your meal included in the price of your ticket. It’s going to be a FIESTA!
By Ricky Ly of TastyChomps.com on Aug 08, 2018 07:58 am
SECOND HARVEST FOOD BANK HOSTS CHEF’S NIGHT FEATURING WINE, CHEESE AND CHOCOLATE: A PERFECT PAIRING
WHAT: The Tasty Trio – Three of Orlando’s top food and wine experts are partnering to host a four-course dinner at Second Harvest Food Bank of Central Florida as part of the nonprofit’s Chef’s Night Series.
Tonda Corrente, owner of La Femme du Fromage; Lisa Wilk, founder of Orlando Uncorked; and Jill Ramsier, co-owner of Quantum Leap Winery, will lead guests on a “wine, cheese and chocolate” pairing journey featuring delicious food and specialty drinks, including chocolate from Peterbrooke Chocolatier of Winter Park.
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:
Passed Appetizers
Bruschetta – Olde Hearth Bread with Taleggio cheese, chopped strawberries, white chocolate and micro greens (Veg friendly)
Mini Taco – 2 versions
1) Chicken Mole, veggie mix, cilantro and Prairie Breeze Cheddar
2) Black Bean Mole, roasted peppers, grilled corn, jicama, cilantro and Prairie Breeze Cheddar (Veg friendly)
Quantum Leap wines
Entree
Pepper Crusted Beef Tenderloin with Wine Maker Cuvee & Chocolate Reduction, Potatoes Gratin and Roasted Carrots with Balsamic Chocolate Glaze and Crumbled Goat Cheese
*Vegetarian Options Available
Quantum Leap wine
Dessert
Peterbrooke Chocolatier of Winter Park’s Awarding-Winning Ultimate Dark Chocolate Brownie with Gjetost fondue and Mascarpone cream (Veg friendly)
Quantum Leap wine
WHEN: Thursday, August 30, 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/ChefsNight or call 407-514-1070 for more information. Seating is limited.
____________
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 58 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 16-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.
Terralina Crafted Italian opened this summer in Disney Springs of Orlando, FL Starting July 23, Terralina Crafted Italian will begin hosting a late-night happy hour from 9-11 p.m. Sunday – Thursday on the patio. Specials include $5 Beers and half-price wines by the glass.
Every meal comes with fresh bread made in-house at Terralina. The bread is dense and delicious. I suggest having it with the pickled vegetables that comes with it.
Some may dip the bread into the extra virgin olive oil that is made especially for Terralina, but it doesn’t tickle my fancy.
One of guests’ favorite appetizers include herb ricotta-stuffed Fried Olives, which are unique and tasteful. It is served with shaved parmesan that adds a robust flavor on its own.
The Crispy Eggplant Fries were more soggy than anything. I can assure you that eggplant can become crispy if made correctly. Although they weren’t crispy as promised by the name, they are delicious and creamy! It is served with some lemon-caper aioli that adds to the creaminess of each bite.
This Rigatoni Calabrese includes housemate sausage, tomatoes, olives, mushrooms, and escaroles. Escaroles are usually bitter, but there is no bitterness in these greens. The pasta was made to perfection and the sausage was the best part with the abundance of flavors it releases in each bite.
The Lemon Panna Cotta is served with candied thyme that adds such uniqueness to each bite of the panna cotta. The panna cotta itself is served at room temperature, which is a great way to whip together ingredients without the ingredients separating from one another. This dessert is refreshing for a hot Florida summer.
If you’d like some tasty cocktails, the Cozy Terrace is nice for the summer. It was mixed well and refreshing with the cucumber.
The Negroni has nice orange notes, but it was not mixed very well. If you’re a gin type of person, this drink is for you.
Maybe you’re a bourbon type of person. Try the Revered Heritage, which is nice and strong.
Tijuana Flats is bringing together the best of both tacos and burgers for one epic mashup of deliciousness – a tortilla filled with ground beef, cheese, lettuce, tomatoes, pickles, ketchup and mustard.
For a limited time try two Cheeseburger Tacos with seasoned fries for just $7.89.
The Cheeseburger Taco will be available at all Tijuana Flats locations now through September 9.
Add Fries & Queso
Side – $2.99
Appetizer – $5.29
Or try the Cheeseburger Tacos with these popular menu items:
Tijuana Trio – A basket of warm chips, with a side of handmade salsa, queso or guacamole.
Cookie Dough Flautas – Chocolate chip cookie dough loaded into a flour tortilla, lightly fried & topped with powdered sugar. Served with a side of chocolate syrup.
Since first opening their doors, visitors of The Mills 50 District have given its newest resident “Grape & The Grain Wine Bar” a very warm welcome, and now Grape & The Grain is celebrating the closing of the season AND their official grand opening with a special “Summer Wine Down” event on Thursday, August 23.
From 5pm-9pm, all are invited to the intimate, artsy, relaxing craft beer and wine garden to invigorate all the senses and enjoy Grape & The Grain’s large variety of international fine wines, local craft beer, frosé, frozen sangria and more, with the first 100 guests receiving a free glass of Prosecco.
In addition, the evening will feature a special appearance by in-house artist Jay “J Bon” Bonadio “The Unsigned Artist” and live art to be auctioned off for A Gift For Teaching charitable organization to help provide children with school supplies. Plus, Flamenco Guitarist Jorge Mendoza will perform live inside with DJ Leony spinning in the garden and a popular local food truck on-site.
Join Grape & The Grain Wine Bar for “Summer Wine Down” celebrating the official Grand Opening on Thursday, August 23 from 5pm-9pm.
Did you know that Second Harvest Food Bank of Central Florida has catering? We were invited to their amazing facility to check out their newest business, Catering For Good!
What is Catering For Good? A full service caterer. All menu items are prepared by an award winning culinary team lead by Chef Jill Holland using the highest quality and freshest ingredients purchased from national and local vendors. The menu includes selections for breakfast, lunch, dinner and cocktail receptions including wine and beer or a full bar. Catering For Goods was listed in Orlando Business Journal as “Top 20 Business Caters”.
Here’s the best part…
All proceeds benefit the Second Harvest Culinary Training Program, a 16-week program that provides qualified, at-risk and economically disadvantaged adults in Central Florida with the culinary and life skills training needed to pursue a sustainable career in food industry. 100% of the graduates of this program have been placed in higher paying jobs, helping them become self-sufficient and begin life long careers.
Catering For Good offers room rentals at their unique and beautiful venues that can accommodate 10 to 200 guests – the venues are perfect for business meetings, work shops, luncheons, networking events, get togethers, holiday parties, bar or bat mitzvah, birthdays, showers, and weddings for those who wants to give back to their community on their special day.
Thanks to you, Catering For Good is not just feeding the line… but shortening the line.
Raspberry Brie
Harvest Sparkler – Prosecco and cranberries. Non-alcoholic version in the back row.
The amazing Chef Jill Holland
Key Lime, S’mores, and Raspberry Creme Brûlée dessert shooters
Loved hearing Chef Shaneka Jimerson’s (Culinary Training Program graduate) inspiring testimony!
Thank you to the talented Culinary Training Program students for preparing our delicious lunch!
For more information, or to make an appointment and take a tour, please contact Lanette Jarvis at (407) 514-1048, email ljarvis@feedhopenow.org, or visit their website: FeedHopeNow.org
Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL
Drive Shack hosted their Caddyshack 28th Anniversary where guests from all over Orlando came out to golf, indulge in food and simply have a good time.
We also got a chance to ride in their ball collector out on the course while answering “Ballzoni Trivia”. I was asked questions based on the movie Caddyshack. While taking some laps on the course, our cart was at the mercy of golfers hitting their balls at us! If I answered a question wrong, Matt Franca , (my driver who is also the Drive Shack bar manager), would stop the cart and honk the horn for players to hit their balls at us. Luckily, our cart barely got hit.
The menu was kept simple and there was something for everyone. It consisted of soft pretzels, beef sliders, parmesan truffle tots, cheese quesadillas and chicken tenders.
I asked Franca why Caddyshack was chosen as their theme an what the inspiration behind the menu was.
He answered, “It’s such a fun crazy environment to work at, just like in the movie, everyone is really high energy and upbeat and it’s something we’ve just embraced since we opened…part of our core values at Drive Shack is to have fun. It’s bright and open; that’s what Caddyshack was about. If you go to the making of Caddyshack, there’s some really cool documentaries on there and it was just partying and a ton of fun. That’s just what we do here at Drive Shack. That’s why we really love Caddyshack and ran with it. A lot of the foods are just really easy to eat.”
They had their beer specials as well, so they wanted something that went well with that. They wanted the menu to cater to everyone.
His closing remarks on Drive Shack were, “Drive Shacks been opened for about 3 months now. We’re opening a bunch more locations soon. Theres a ton to be learned here. The gaming we created here really is revolutionizing this market in this industry. It’s getting a ton of people involved in golf that may not have gone out to a golf course and played 18 holes. It’s bringing a lot of family and just friends together. It’s a social aspect that’s extremely exciting. The games are incredible. There’s just so many different specials that we’re offering. We’re doing a draft party on August 16th.”
Overall, Drive Shack is the place to be to have a great time and kick back with a group. It is a family friendly environment and you won’t be disappointed with their good eats.
Atlantic Salmon – Quinoa, kale, preserved lemon, almond, black olive
We were invited to DoveCote Brasserie (voted Best Restaurant 2018 by Orlando Magazine) for an intimate evening with representatives from Sonoma County Winegrowers to talk current events in Sonoma County and predictions on the 2018 harvest season while enjoying a delicious meal.
Our wonderful host Amy Landolt, Director of Marketing & Public Relations, provided an annual update on Sonoma County’s progress in its initiative to become the first 100% U.S. sustainable wine region by 2019. We also talked about how the huge wildfires breakouts in Sonoma County affected their vineyards.
We were relieved to hear that their vineyards did not burn because there is so much moisture in the vines. The vineyards acted as a natural fire break, not only surviving, but helping to slow and stop the spread of wildfires – as seen below in the picture from the Sonoma County Winegrowers’ 4th Annual Sustainability Report. We also learned that helicopters picked up water from the vineyards’ irrigation ponds (the blue image below) to put out wildfires.
Amy informed us that celebrity chef Guy Fieri is from Santa Rosa, CA in Sonoma County and he has stepped in to help feed first responders and victims of the tragic wildfires in the area. He is seriously an amazing GUY!!!
More pictures from the Sonoma County Winegrowers wine-pairing dinner below:
Country Pate – Grilled ciabatta, house mustard, pickled cauliflower
Although I did not partake in any consumption of wine, I heard raving reviews about each and every one of them from the other guests at our table. La Follette Chardonnay was the fan favorite of the evening.
DC Caramelized Onion Soup – Oxtail onion broth, ciabatta, comte cheese
Braised Short Ribs – Potato confit, trumpet mushrooms, red wine reduction
Rachel Thralls, Sonoma County Wine Education Consultant
We were invited to La Tavola, which are Italian dinners based on its culture and cuisine. Well- known local chef Kevin Fonzo, formerly of K Restaurant, prepared fresh cooked Italian dishes that were paired with Franciacorta – currently the best “sparkling wine” in Italy.
There were five flights of wine. The first four flights consisted of two wines and the fifth was a single wine. Here is the menu as follows:
Wine Flight 1– DOCG Franciacorta La Valle Naturalis Extra Brut 2012 & DOCG Franciacorta Ricci Curbastaro Extra Brut
Wine Flight 2– DOCG Franciacorta Lo Sparviere Saten & DOCG Franciacorta Villa Franciacorta Saten 2013
Cheese, pastrami,sliced bread, olives, and roasted peppers were set on the table as a warm up. Here is a look at the dishes that were prepared and served by Chef Fonzo.
The chef says he chose these dishes because it was more about feeling comfortable at the table and the food went with every kind of wine. It’s like going to an Italian grandmother’s house on a Sunday. He wanted it to be casual and encourage conversation.
“To me all the food tonight was from the heart. It’s food I grew up on,” says Fonzo. He is from New York but his grandparents are from Italy. His favorite dish that he served was the the tomato sauce and meatballs because that’s his comfort food.
Rashmi Primlani, creator of The Primlani Kitchen and presenter of the dinner shares her thoughts, “Italy is an enchanting land of endless discoveries, dreams, & vino. Like India, Italy is one country where regionality is not only accepted, it is encouraged, revered, and passionately pursued.”
“What makes Italy particularly alluring is unlike the yuppies of the west, who voluntarily surrendered tradition for consumerism; Italians, including the champions of change, the younger generation, confidently and with great pride wear their cultural identity as a comfortable cloak or second skin, while crusading their local region onto contemporary stature. Speaking of Italian Wine, Franciacorta – Italy’s leading sparkling wine region’s quality conscientious producers, driven by passion and unwavering pursuit of perfection, undeterred by the wind or fashion, are forging exhilarating beauties dipped in sensuality and finesse. The single recurring note that dance in our minds – Franciacortais so much more than simply a toasting wine, it indisputably belongs on the dining table as every day affordable luxury, that marries well with all international cuisines, be it a family style meal or 12 course gourmand culinary experience. It’s our duty to share the love for Franciacorta!”
At the end the night, Fonzo brought out some fruits and sweets along with different cheeses as something light on the stomach since we all ate until our bellies were full. There was no strict pairing as we could mix and match freely to our liking.
It was a night well spent with other local food and wine lovers. We laughed, mingled and shared moments together as we broke bread around the large wooden table. It was an intimate and homey experience. The wine had an approachable taste and it’s true, it can be served with anything or you can drink it alone. It is not too harsh and the sparkling aspect gives it an enjoyable bounce and personality that you’ll love.
Facts about Franciacorta Wine as provided by the Franciacorta Blend of Passions presentation –
The 1st Italian Sparkling Wine
produced exclusively through
second fermentation in bottle
to gain DOCG in 1995.
As for its current market:
117 producers
• 19 townships included in the Franciacorta area (including
municipality of Brescia)
• 2,800 hectares of vineyards producing Franciacorta DOCG
• 82% Chardonnay, 14% Pinot Nero, 4% Pinot Bianco
• 350 hectares of vineyards producing Curtefranca DOC
• 16.5 million bottles sold in 2015, 1.5 million of them abroad
• The leading export market was Japan, which accounts for
22% of the total exports, Switzerland and USA.
We were wonderfully invited to enjoy dinner at Eddie V’s to celebrate summer with some Sparking Sounds, which meant oysters and sparkling cocktails. However, let’s shed some light on the experience and menu items you can find for a longer time duration.
Of course, you can’t attend the Sparking Sounds celebration without delicious cocktails. Photographed are the Lemon Rosemary Spritz (left) and Red Dragon (right). The Lemon Rosemary Spritz is made with Aviation Gin, St-Germain Elderflower Liqeur, Roederer Brut, and fresh lemon. The Red Dragon is made with Bacardi Dragon Berry Rum and fresh muddled Strawberries, mint, and lime. Both are very refreshing, but they weren’t mixed very well.
Also, there’s no way anyone should attend a prime quality seafood restaurant and not have some oysters. Photographed here are two Capital oysters from Spencer Cove, WA. I don’t know about you, but I fancy West Coast oysters over East Coast oysters. Nevertheless, I wouldn’t mind a challenge if you bring others to my plate. These Capital oysters were fresh and you could taste the ocean.
If you’re not fond of enjoying bold oysters on their own, you could try them with some flavor like this Asian Fusion.
The Tartare of Pacific Ahi Tuna is made with curry and sesame oils, avocado, mango, and citrus. Each ingredient was fresh and delivered on a nice sesame cracker for additional texture. Yet, I would have liked the tuna to be a colder temperature than room temperature.
The Jumbo Lump Crab Cake is sautéed Maryland style with spicy chive remoulade. The crab cake is tasteful and I prefer it without the lemon. There’s a dominant sweet, but slightly spicy note to this dish. The lemon would have been nice if there were no additional flavors to the crab besides the natural sweetness from the crab itself.
Chilean Sea Bass is steamed Hong Kong style with a light soy broth. The broth adds a sweetness to the buttery sea bass. The sautéed spinach that comes along for the ride is slightly saltier than preferred, but it is balanced out when eaten with the sea bass in the same bite. Like some spice? Take a bite of the sautéed ginger provided with the dish to the left of the sea bass.
One of Chef’s Classics include a vegetarian dish – Miso Marinated Tofu served with fried rice and sautéed vegetables. The tofu is on the soft spectrum of the texture scale; I believe crispy tofu would have added more texture and make the tofu more exciting. A bite of the tofu with the fried rice will balance out the abundance flavors offered to the palate by this dish.
For some extra texture, try their Grilled Asparagus with sea salt, fresh lemon and a drizzle of butter. I was grateful to have my own professional hand model to pour our butter for us. The butter adds a nice smoothness to the crunchy asparagus I loved so much.
There isn’t a proper meal if it doesn’t include a decadent and cheesy dish, which brings the Truffled Macaroni and Cheese into play. Each bite coats your mouth with rich and earthy flavors.
To end the night, we experienced the Hope Diamond made with Grey Goose Vodka, Combier Pamplemousse Rose Liqueur, Lemon, Pea Flower Tea, and a Diamond Ice Cube. This drink notes romance, indulgence, and hopes for the best in life. It represents the elegance of the classy and upscale experience at Eddie V’s. Not only that, but it is fun and allows you to take part in making it by pouring in some ingredients yourself to see the liquid change colors!
Our nearby Eddie V’s in Orlando is located at:
7488 West Sand Lake Rd
Orlando, FL 32819
The hours at Eddie V’s include:
Sun – Thu 4:00PM – 11:00PM
Fri – Sat 4:00PM – 12:00AM
Feel free to give them a call at (407) 355-3011 for a nice dinner to celebrate an event or life in general.
By Ricky Ly of TastyChomps.com on Jul 29, 2018 07:36 pm
Urbain 40 American Brasserie and Lounge, the 1940s big band era inspired restaurant on Sand Lake Road in Orlando, recently updated their menu for the summer. Helmed by Chef Tim Keating, with an extremely capable line-up of sous chefs and pastry chefs, has unveiled their latest offerings based on the best of the season.
Though Chef Keating was out this evening, the team held the high standards for Urbain 40 and definitely made him proud
Take a look below at what is new as well as some classics to try on your next visit to Urbain 40.
Urbain 40 American Brasserie on Orlando’s Restaurant RowHouse baked bread
The highlighted items are the new seasonal ingredients and dishes
The Classic Mussels in Lemon Butter
Chef’s Seasonal Salad with strawberries, red onions, radishes, aged feta cheese, greek olives Wild Red Argentinian Shrimp Cocktail with Tito’s Spiked Roasted Tomato Cocktail Sauce Campagna Flatbread pizza with stracciatella, fennel sausage, roasted peppers, arugula, parmigiano reggiano The Blended Burger – Umami Burger – and the Grilled Gulf Coast Grouper Filet Truffle pommes frites (truffle fries) so good! Grilled Gulf Coast Grouper Filet with Fingerling Potato – spring onion – tiny pepper and summer crop squash hash Orecchiette alla Campana – Italian Fennel Sausage, Eggplant, Rhapini
Desserts!!!
Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way, Orlando, FL 32819 urbain40.com
Guy’s Award-Winning Burger! Voted “Best Burger in Las Vegas“ by Seven Magazine & Won New York City Food and Wine Festival’s Burger Bash Bacon Mac N’ Cheese Burger – Crispy smoked bacon, six-cheese mac ’n cheese, lettuce, tomato, onion, pickle, crispy onions, donkey sauce, garlic-buttered brioche bun
We were invited to Guy Fieri’s American Kitchen & Bar in The Villages to check out their revamped menu. Some of the new menu items includes Baja Fish Tacos, Jack Daniels New York Strip Steak, Big Bite Burrito and the Old School Steak Sandwich. Guy Fieri’s American Kitchen & Bar has also made several other improvements. They have lowered everyday menu prices, introduced daily specials and rolled out a new Sunday brunch menu.
“On Sundays We Brunch” will be every Sunday from 10am-3pm with prices ranging from $5.95 to $12.95. The new Sunday brunch menu includes Chicken Fried Bacon, Biscuits & Gravy, the All–American Breakfast Burger, as well as some of Guy Fieri’s signature dishes. Guests also have the option to make their brunch bottomless with unlimited mimosas and bloody marys for only $15. The bottomless option has a two-hour limit.
The restaurant’s owner Greg Pranzo is the same owner as the newly-opened Cinco Tacos & Tequila in Winter Park, FL which just celebrated their ribbon cutting ceremony on National Tequila Day this past Tuesday.
Pastrami Egg Rolls – House made pastrami, Swiss cheese, sweet & sour cabbage, Russian dressing
Trash Can Nachos – Warm corn tortilla chips, pulled pork, bourbon brown sugar, BBQ sauce, SMC (super melty cheese), cheddar, beans, jalapenos, crema, pickled red onion, cilantro, pico de gallo
Roasted Garlic Hummus – Scratch-made chickpea hummus, olive tapemade, fire roasted red peppers, herb grilled flatbread, fresh veggies
Guy’s Big Island Punch – Southern Comfort, Dragonberry Rum, Dark Rum, orange, pineapple, mango, lime, cherry
Tattooed Mojito – Coconut Rum, lime, blueberries, mint, ginger ale
*NEW* Baja Fish Tacos – Crunchy panko-crusted cod, cole slaw, chipotle ranch, pico de gallo on a warm tortilla
*NEW*Jack Daniel’s New York Strip Steak – 12 oz New York strip seared, mash potatoes, side of wonder fries, bacon, sour cream, cheddar, broccolini, mushrooms, scallions, Jack Daniel sauce
Rockin’ the “Diners, Drive-Ins and Dives” shirt that I got from Guy Fieri himself last year during filming at Saigon Noodle & Grill!
(Source: Guy Fieri’s American Kitchen & Bar)
Guy Fieri’s American Kitchen & Bar at Lake Sumter Landing
1045 Old Camp Rd, The Villages, FL 32162
(352) 633-3018 guysvillages.com
We were invited to a media event at Nature’s Table – FIS (the tall building across the street from the RDV Sportsplex) to sample their delicious top-selling smoothies & açaí bowls. As a fitness enthusiast who is currently enrolled in yoga teacher training, smoothies & açaí bowls have become my go-to fuel for something quick, healthy and easy in between yoga classes and lectures. I highly recommend Nature’s Table anyone looking to go a healthier route for breakfast or lunch. Nature’s Table has multiple locations throughout Central Florida so you are likely to be within a few miles away from one.
The Kale & Spinach Smoothie consists of fat free yogurt, 100% fruit juice, kale, spinach, mango and pineapple.
My favorite was the Rain Forest Rhumba Smoothie which consists of fat free yogurt, açaí, raspberries, blueberries.
Nature’s Table uses fresh, locally-sourced ingredients. Lots of their fresh fruits come from Plant City, FL. They do not use any powders.
Mango Mama Smoothie – No sugar added 100% fruit juice, mango, pineapple (low calorie smoothie)
Benefits of a Samabazon Açaí Bowl:
Fiber – helps keep you full, your belly healthy & may aid in maintaining blood sugar.
By Ricky Ly of TastyChomps.com on Jul 25, 2018 10:56 pm
Ok I admit I had to check the calendar to make sure it wasn’t April Fool’s Day or something but this is real.
Celebrity Chef Guy Fieri and restaurateur Robert Earl, are creating a new chicken tenders concept that will launch its flagship location at Disney Springs at the Walt Disney World Resort in Lake Buena Vista, Fla. called Chicken Guy!, sourced from chicken that is all-natural, antibiotic free, never frozen, hand-pounded and breaded fresh every day.
Here is the info from their press release:
The menu at Chicken Guy! will feature one-of-a-kind all-natural fresh chicken tenders, hand-pounded to maximize crunch and paired with a wide selection of delicious sauces. Brined in fresh lemon juice, pickle brine and buttermilk, and infused with fresh herbs, these tenders deliver on flavor and texture. The menu features the tenders—grilled or fried—in sandwiches, straight up on skewers, or in meal-sized salad bowls, and a wide array of sauces to enjoy with the chicken as well as tempting sides like Guy Fieri’s fries, crowd pleasing mac ‘n cheese, fried pickles and fresh slaw. If all of that isn’t enough to satisfy, Chicken Guy! has two delicious Flavortown Frozen Treats that will make anyone’s mouth water! Guests can end their meal on a sweet note with the Triple Double Ice Cream Treat, a large cup of deliciousness combining triple chocolate and double mint, that may cause a few cases of brain freeze or the Cinnamon Apple, a heaping cup vanilla soft serve ice cream smothered in Cinnamon Toast Crunch & Apple Jacks cereal, yum!
“I’ve had the pleasure of getting to know Guy—first with the launch of his sandwich and burger menu at Planet Hollywood. Since then, we have kept in touch, determined to work on more projects together,” said Planet Hollywood Founder and Chairman Robert Earl. “We have found the perfect venture with Chicken Guy!, certain to be a crowd-pleaser. I have personally tasted all the menu items and can’t wait to open at Disney Springs and across the country, because I know our guests will love what Guy has put on the menu.”
Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to Chicken Guy!, once again creating crave-worthy blends of spices and seasonings that keep his fans coming back for more. In this new concept, Fieri has taken the always popular chicken tender, endowed it with a proprietary blend of flavors, and provided guests with a myriad of delicious sauce options resulting in endless combinations of flavors.
“I’m stoked to be building Chicken Guy! with my friend, Robert Earl,” said Fieri. “It’s all about the real deal, all-natural chicken but lemme tell you, our sauce game is on point.”
For more information, visit www.chickenguy.com Follow us on Twitter and Instagram @realchickenguy and on Facebook at Chicken Guy
The menu was kept simple and there was something for everyone. It consisted of soft pretzels, beef sliders, parmesan truffle tots, cheese quesadillas and chicken tenders.
I asked Franca why Caddyshack was chosen as their theme an what the inspiration behind the menu was.
Here is a look at the dishes that were prepared and served by Chef Fonzo.
Rashmi Primlani, creator of The Primlani Kitchen and presenter of the dinner shares her thoughts, “Italy is an enchanting land of endless discoveries, dreams, & vino. Like India, Italy is one country where regionality is not only accepted, it is encouraged, revered, and passionately pursued.”
