Omni Orlando Resort at ChampionsGate is currently in the midst of an extensive $40 million+ expansion project — on the heels of a contemporary redesign of their onsite Trevi’s Restaurant and the addition of a new outdoor garden terrace and bar among many other exciting enhancements.
We received a sneak peek of Trevi’s Restaurant and their menu.
Prosciutto Crostini with melon and fig – Smooth textures mixed with sweet and savory tastes wonderful for the upcoming sunny Florida days. Each bite will keep you coming back for more.
Grilled Artichoke Crostini with olive tapenade and goat cheese – Personally it would not be my first choice, but it is healthy and tasty as the flavors balance once another.
Shrimp and Tomato Crostini with parmesan and aged balsamic – Fresh shrimp with the smooth texture of parmesan and tart yet sweet flavors of the balsamic.
After being introduced to crostini bites, Trevi’s Restaurant created a demo to make the best sangria I have tasted. Sangria is not my favorite drink, but this one is dangerous because of its delicious flavors which helped mask the bitterness of alcohol.
Before a delicious family style meal, one of Trevi’s chefs demonstrated how they create hand made ravioli at Trevi’s Restaurant.
Porcini Ravioli, Lobster, Madeira Cream – Fresh lobster on top of delicious porcini ravioli. The flavors are all balanced and everything was cooked to perfection.
Enjoy some bread and whipped butter while you wait for your dishes to arrive at your table. The breadsticks are my favorite out of this bunch from taste to texture.
Beef Tartare with quail egg, capers, and white truffle mustard aioli – The beef tartare and quail egg both have a smooth texture. The white truffle mustard aioli is added to elevate the flavors of this antipasti.
Snapper Crudo with tomato, basil and citrus – This is the best snapper crudo I have had. Fresh with a citrus twist and full of lean protein. I highly recommend this dish at Trevi’s. If you were to visit Trevi’s Restaurant solely for this dish, it would be worth it.
Semolina Dusted Calamari with spicy tomato sauce – Arrives at the table right as it was placed on the dish. It is more salty than the usual calamari I have had, but it won’t negatively impact your impression unless you are on a low sodium diet. It is tasty with or without the spicy tomato sauce.
Caprese with heirloom tomato and aged balsamictopped with Burrata with extra virgin oil and smoked sea salt – You can never go wrong with some creamy burrata balanced by the crispy heirloom tomato, crunchy salt and coarse pepper. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Along with other dishes at Trevi’s, there’s a play on a number of flavors in this dish.
Pizza Napolitana with fontina, spicy sausage and caramelized onion – The crust is crusty and fontina is delightful. The sausage is not spicy as they say it is.
Chicken Diangelo with artichoke, red pepper and lemon wine sauce – The chicken is dry regardless of the sauce. The pasta is overcooked and mushy in texture.
Goat Cheese Polenta – A gourmet comfort food that is creamy and great for a windy day. I could use a bowl right now as I write this post.
Charred Broccolini – Fresh vegetables made crisp with a bit of char.
Baby Meatballs – Flavorful meatballs that fall apart upon touch or placed into the mouth. Many will love the crumbly and soft texture, yet I prefer a more dense nature to my meatballs.
Warm Zeppolis with chocolate sauce – Doughnuts topped with powdered sugar and a dense bread-like texture. Warm and sweet, but a tad dry.
Affogato with vanilla bean gelato – A scoop of vanilla bean gelato topped with a shot of hot espresso. What is better than ice cream and espresso? Nothing. It is smooth and sweet with a touch of caffeine. If only this was a large portion and on ice.
Meet the Chefs
Chef Luca Sterpetti
Chef Robert Gioia
We had a few questions for the Chefs of Trevi’s:
What is your favorite dish?
Chef Luca: My favorite dish is ICE CREAM especially hazelnut, coffee and chocolate.
Chef Gioia: My favorite dish I love to cook is my father’s Sunday gravy recipe served with pasta. It’s a simple dish, but very important to use fresh tomato and herbs. He would use pork and lamb in the sauce and that’s why, according to him, it was called gravy. To this day I hear arguments of what is “Sauce” and what is “Gravy”…
How did you get into the culinary field?
Chef Luca: By choice because I love to eat. Growing up, I was always involved with food some way. It was a means to stay close to my grandparents, parents, friends and relatives. All my life, I have tasted, breathed, felt and lived food. As a Chef, I am blessed to have been a part of so many different traditions from all regions of my own country, Italy.
Chef Gioia: I started cooking at the age of 14 in a resort in Catskill, NY. Before then, I was the dishwasher working at the age of 12, the owners were friends of the family. At a young age it taught me the importance of reliability and integrity in a work place. I believe a respect and knowledge for fundamental cooking and technique is what is truly important in creating great tasting dishes
About Omni Orlando Resort at ChampionsGate
Omni Orlando Resort at ChampionsGate is a part of the Omni Hotels family, which creates compelling, memorable guest experiences by tempting the senses in innovative ways, surrounding them with a balanced blend of scents, sounds, sights, textures and tastes.
Beginning a new chapter in its 13-year heritage, Omni Orlando Resort at ChampionsGate is undergoing an extensive expansion project – its first since opening in 2004.
By Ricky Ly of TastyChomps.com on Mar 02, 2017 12:09 am
Photos by Negin Alimohammadi
Chef Hari Pulapaka of Cress Restaurant in Deland recently hosted an outdoor family style meal for 300 featuring the cuisines of the 7 countries who are part of the Trump administration’s immigration ban – Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen.
Here are a few scenes from the dinner captured by our good friend, Negin, who herself is an Iranian national who has lived here for the past 6 years as an engineer and who was personally effected by the immigration ban on her way back to Orlando from a family visit to Iran.
Chef Hari
Guests who attended could taste “deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes.”
“My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages,” said Chef Hari Pulapaka in a recent interview.
The benefit dinner raised over $10,000 for International Rescue Committee (rescue.org), a global humanitarian aid, relief and development nongovernmental organization. Founded in 1933 at the request of Albert Einstein, the IRC offers emergency aid and long-term assistance to refugees and those displaced by war, persecution or natural disaster.
MenuCouscous with carrots, beets, broccoli and cauliflower (Syria)Lamb maraq (Somalia)Saffron rice pudding, rose water, dates (Iran)Polow with saffron, raisins and cashews (Iran)Roasted corvina with spices and olive oil (Iraq)Wagyu beef and potato kubba (Iraq)
We’ve all heard and seen Planet Hollywood as it was the iconic building at the old Downtown Disney. Well, along with Disney’s revamping to Disney Springs, Planet Hollywood is also new and improved. Planet Hollywood Observatory offers a new dining experience altogether with a fun and spunky environment to match their menu creations from Guy Fiery.
We began with this impressive ferris wheel of appetizers. The High Roller Platter (34.99) is meant to be shareable for four people offering a varieties of bites that includes the Famous Chicken Crunch, Texas Tostadas, Buffalo Wings, Five Cheese Dip, and Peri-Peri Shrimp.
The entrees came rolling in soon after starting with the L.A Lasagna (19.99) which was definitely a twist to the traditional lasagna dish. A tube of pasta stuffed with ricotta and bolognese meat sauce then lightly fried to a golden brown and then topped with roasted garlic cream & tomato basil sauce.
BBQ Ribs (29.99) was next. Plated on the cutest miniature picnic table with a baby bucket of fries. The ribs are slow cooked St.Louis Style smothered in BBQ sauce.
The Turkey Pic-A-Nic (16.99) reminded me of thanksgivings in a sandwich with the roasted turkey breast and cranberry relish. The kettle chips in the middle provided a nice texture separations between the layers of flavors all inside a garlic-buttered pretzel bun.
Guy’s award wining burger Bacon Mac-N-Cheese (18.99) also winner of NYC Wine & Food Festival Burger Bash! Was a monster of a burger containing Applewood smoked bacon, 6 cheese mac-n-cheese, onion straws, Donkey Sauce all in between buttered brioche buns.
Next would probably be the kid’s favorite items on the menu
Chocolate Comet (14) Classic chocolate milkshake that’s overtopped with chocolate goodies like double chocolate brownies, frosting, candies, and a cookie straw. A chocolate Coma all in one.
This unicorn milkshake is The Strawberry Big Bang (14). There’s an entire slice of a birthday cake that’s hanging on top of a the classic hand spun strawberry milkshake! Then it’s doused in magical sprinkles and chocolate chips.
Planet Hollywood Observatory offers a fun and exciting way to dine with the whole family involved and both nostalgic and current.
Planet Hollywood Observatory
Address: 1506 East Buena Vista Drive, Orlando, FL 32836
By Ricky Ly of TastyChomps.com on Mar 01, 2017 05:57 pm
Celebrating 24 years when it kicks off March 1, 2017, the Epcot International Flower & Garden Festival will jump-start spring with blooms aplenty and gardens of edibles including toothsome morsels from the new Northern Bloom and The Berry Basket Outdoor Kitchens.
A new, next-generation Belle topiary from “Beauty and the Beast” will debut in France, and a redesigned “Cars” play garden will introduce a colorful new character topiary sure to capture children’s imaginations.
The 90-day festival, open March 1-May 29, will feature an irresistible array of new gardens and character topiaries, popular entertainers and tasty food and drink offerings:
Fresh, farm-market food and beverage flavors will debut at the new Northern Bloom and The Berry Basket Outdoor Kitchens that will join 13 returning Outdoor Kitchens. Delectable chef-inspired bites from Northern Bloom include Seared Scallops with French Green Beans and Butter Potatoes with brown-butter vinaigrette and Applewood smoked bacon. A Maple Popcorn Shake for sipping can become an adult libation with the addition of some Crown Royal Maple Whiskey. At The Berry Basket, the Lamb Chop with Quinoa Salad and Blackberry Gastrique can pair with the new Founders Raubeaus Pure Raspberry Ale.
Chef Gregg Hannon
One of the popular Outdoor Kitchen gardens, Urban Farm Eats, will return with savory bites, sweet treats and ideas for planting produce that can inspire growing numbers of guests who want to learn to grow their own edibles.
“A lot of people, including young children, are serious foodies now, and they have lots of questions about gardening,” says Eric Darden, festival horticulture manager. “We’re getting more and more people in their 20s and 30s asking, ‘How can I grow this?’ I think we’ll be creating more gardeners because people can see what’s possible.”
The festival, including all gardening programs, exhibits, concerts, complimentary English Tea Garden tours and special appearances, is included in regular Epcot admission.
For more information about the 24th Epcot International Flower & Garden Festival, call 407/W-DISNEY (934-7639) or visit www.epcotinspring.com.
Epcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden FestivalEpcot Flower and Garden Festival Read in browser »
We’ve all heard and seen Planet Hollywood as it was the iconic building at the old Downtown Disney. Well, along with Disney’s revamping to Disney Springs, Planet Hollywood is also new and improved. Planet Hollywood Observatory offers a new dining experience altogether with a fun and spunky environment to match their menu creations from Guy Fiery.
We began with this impressive ferris wheel of appetizers. The High Roller Platter (34.99) is meant to be shareable for four people offering a varieties of bites that includes the Famous Chicken Crunch, Texas Tostadas, Buffalo Wings, Five Cheese Dip, and Peri-Peri Shrimp. 
The entrees came rolling in soon after starting with the L.A Lasagna (19.99) which was definitely a twist to the traditional lasagna dish. A tube of pasta stuffed with ricotta and bolognese meat sauce then lightly fried to a golden brown and then topped with roasted garlic cream & tomato basil sauce.
BBQ Ribs (29.99) was next. Plated on the cutest miniature picnic table with a baby bucket of fries. The ribs are slow cooked St.Louis Style smothered in BBQ sauce.
The Turkey Pic-A-Nic (16.99) reminded me of thanksgivings in a sandwich with the roasted turkey breast and cranberry relish. The kettle chips in the middle provided a nice texture separations between the layers of flavors all inside a garlic-buttered pretzel bun.
Guy’s award wining burger Bacon Mac-N-Cheese (18.99) also winner of NYC Wine & Food Festival Burger Bash! Was a monster of a burger containing Applewood smoked bacon, 6 cheese mac-n-cheese, onion straws, Donkey Sauce all in between buttered brioche buns.
Chocolate Comet (14) Classic chocolate milkshake that’s overtopped with chocolate goodies like double chocolate brownies, frosting, candies, and a cookie straw. A chocolate Coma all in one.
This unicorn milkshake is The Strawberry Big Bang (14). There’s an entire slice of a birthday cake that’s hanging on top of a the classic hand spun strawberry milkshake! Then it’s doused in magical sprinkles and chocolate chips.
