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Chefs Collaboration Dinner with Pizza Bruno at Ravenous Pig

565 W Fairbanks Ave.
Winter Park, FL 32789
(407) 628-2333
View Website Here


Fresh off an Orlando Magazine “Best Neighborhood Restaurant” award for his popular Orlando eatery Pizza Bruno, Chef Bruno Zacchini, a Swine Family alum, will return to The Ravenous Pig.

The one night only Italian themed collaboration dinner with Ravenous Pig's very own Chef Nick Sierputowski takes place on Sunday, June 11.


The evening kicks off at 6:30 p.m. with a complimentary cocktail reception along with an amuse-bouche from each chef. The four-course dinner is $65 per person (plus tax and gratuity). Optional beverage pairings will be available.

Tickets must be purchased in advance by calling 407-628-2333.


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Chef Gavin Kaysen and Président Cheese team up at Apron's Cooking School


Publix at Winter Park Village
440 N Orlando Ave
Winter Park, FL 32789
(407) 644-1204
View Website Here


Come join Président brand chef expert Gavin Kaysen for a delicious evening of adventure and inspiration. 

Chef Kaysen has inspired foodies with appearances on Bravo’s Top Chef, NBC’s Today Show and The Food Network’s Iron Chef.

Now, the James Beard Award-Winner comes to Apron’s Cooking School sharing his culinary credibility, as he brings to life four of his exclusive recipes featuring Europe’s leading cheese and butter expert, Président. From indulgent grilled brie to mouthwatering madeleines, you’re sure to leave inspired for your next entertaining occasion.

Every guest will learn how to prepare a few dishes that are sure to please any crowd. The menu will feature Chef Gavin’s recipe for Grilled Président Brie with Saba and Plums, Président Feta Crumbles and Compressed Melon Salad, Président Rondele and Grilled Lamb Naan Wrap and Président Butter and Madeleines.

                      

When:
Thursday, June 1 at 6:15pm (classes typically end around 8:40pm)

Where:
Publix at Winter Park Village, 440 N Orlando Ave, Winter Park, Florida 32789

Tickets:
Priced at $45.00. Available here.


Président is a leading brand of the Lactalis Group, a company founded in France in 1933, and today the global leader in dairy. Lactalis Group brings over 80 years of French artisanship and tradition to the dairy industry.

Président is a leading cheese brand in Europe with a wide range of specialty and PDO (Protected Denomination of Origin) cheeses, and has won more than 70 medals over the past eight years, distinguishing itself in every contest from 2009 to 2016. For more information, including a full product list, visit www.presidentcheese.com.



Chef Gavin Kaysen is executive chef and owner of Spoon and Stable in Minneapolis, MN, and Bellecour in Wayzata, MN. He was, before that, the Executive Chef and Director of Culinary operations for Daniel Boulud in New York City, overseeing Cafe Boulud in Palm Beach, Toronto and New York City.

Gavin has appeared regularly on television, including on Bravo TV’s Top Chef as a guest judge, The Food Network’s The Next Iron Chef, CBS News and multiple appearances on NBC’s Today Show.


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Tin & Taco

40 W Washington St. 
Orlando, FL 32801
(407) 425-4340
View Website Here

Say hello to one of Downtown Orlando’s newest restaurants, and quite possibly the newest hot spot in the area.

Tin & Taco is the all new custom and craft taco bar on Washington Street in Downtown Orlando serving up craft tacos and craft beer.

This space used to be occupied by a place called “What's Your Beef” that was a deli with breakfast and lunch options. Tin & Taco offers tacos, chips and salsa, queso, canned craft beers and craft soda from Stubborn Soda on the fountain tap.

Everything on the menu is available as a taco, a burrito, a bowl or a salad... and for your late night drinking excursions, you can even get your menu selection put into a bag of Doritos. In Mexico they call that Dorilocos, and it’s quite the Mexican street food craze.

Rob Bair was a former part owner of Gringos Locos. He had the idea to start Tin & Taco as a more “grown up” version of Gringos with a focus on quality eats and craft beers that are good anytime of the day, not just after you have had way too much to drink.

The name comes from a basic idea: Tin = Craft beer served in cans only, and Tacos = Tacos.

I have been twice, and my assistant at Tastes of Orlando (Katie Hinton) and my wife, who both work downtown have practically made T&T their go to restaurant for lunch. So far, it’s been nothing short of awesome.

A look at the beer cooler full of craft beers from local breweries, like my favorite, Crooked Can, to more commonly known craft beers like Lagunitas and DogFish Head.

Chips and house made salsa with a side of Beer Cheese Queso. T & T makes a different queso every week using various beers from the cooler.

I tried the Boom Boom in burrito form for my first visit. The Boom Boom is certified Angus ground beef, pico de gallo, potato sticks, spicy boom boom sauce and rice. If you get this as a bowl, it is served over shredded lettuce. Very fun to eat and very tasty.

The Chick Magnet in bowl form features shredded chicken, pico de gallo, shredded jack and cheddar cheese, cotija cheese, cilantro garlic sauce and is served atop shredded lettuce and rice. Really great flavors all around.

Craft beer, out of Tin cans = Tin & Taco

The Tacosaurus on the left is full of ground beef, lettuce, jack and cheddar cheese, pico de gallo, cotija cheese, and most importantly Crushed Doritos. On the right is the Hail Caesar with chicken, Applewood smoked bacon, potato sticks, Parmesan cheese and Caesar dressing. What's not to like?

B-O-B taco on the left with chicken, Applewood smoked bacon, pico de gallo and homemade ranch. Notorious P.IG. on the right is made with slow & low braised pork, craft beer queso, spicy boom boom sauce, salsa and cotija cheese. Both were exceptionally delicious. All taco tortillas at T&T are first covered in cheese, then grilled just enough to make a cheesy crunchy crust.

The food here is not only delicious, but it's fun to eat in a cool atmosphere. Yes, this place is very small with a limited amount of seating, so depending on what time you come here, you may be sitting at a communal table, or your best bet may be to get your food to go.

The food comes out in a timely fashion and the staff here is always on top of things and can help answer any questions you may have about the menu. They are always changing the beer queso and adding new specialty tacos throughout the month, so stop by sometime soon and have a burrito, a bowl, a taco, or just get it all put into a bag of Doritos.

Tin & Taco is open from Monday to Thursday from 11:00 am until 9:00 pm, while staying open late on Fridays to 3:00 am. Saturday hours are from 6:00 pm till 3:00 am and they are closed on Sunday.

0Tin &  Taco Menu, Reviews, Photos, Location and Info - Zomato
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Hourglass Brewing

480 S. Ronald Reagan Blvd
Longwood, FL 32750
(407) 262-0056
View Website Here


Founded in 2012 in a small building behind a massage parlor with seating for 12, Hourglass Brewing is the embodiment of humble beginnings. 

The dream of two friends that began brewing on their back porch, funded by the sales of toy collections, musical equipment, and some family help,  they take pride in a slightly tongue in cheek status as being the “Oldest brewery in Longwood, FL”.

They are obsessed with finding the perfect ingredient every time – from locally grown tropical fruits, to Indian and South American herbs, hops from Africa and Japan, or malt from Chile and Scotland ensuring you always get the best glass of beer possible.

The spacious 240 seat taproom is uniquely decorated with nostalgic remembrances, geek culture, and the work of local artists. Stacked with table top and console games for free play, they also host frequent live music and comedy nights.

Tastes Of Orlando was recently invited to a beer pairing dinner that featured fresh brews from Hourglass and food from local area restaurants. It was a fun time with good food and even better beer.


The evening started with Saison du Sablier, a 6.9% ABV crisp, dry & refreshing Belgian Saison. It was Paired with Natural Springs Dairy blue cheese on Old Hearth Bread Company sourdough.

Our second course was the Honeybell Wit, a 5.4%ABV that is a well balanced beer with spicy black pepper notes & a soothing citrus character. This was paired with Chicken Pad Thai from Thai Delight. Both were perfectly paired and delicious.

The third course featured Brown Beer, Brown Beer, What Do You See?, a 6.1% ABV Smooth and full bodied with malt forward flavor. The pairing of a hamburger slider with pork belly & battered cheese curds from The Spot was spot on.

For something really interesting, the fourth course featured Morlock Stout, with a 6.8% ABV that is a smooth & full bodied milk stout with chocolate, paired with a Choco Taco from Wako Taco.

The evening ended with Violet, a 7.4% ABV smooth, rich & complex blueberry sour. This was paired with Cheesecake provided by Pickles Delicatessen. I'm not a fan of plain cheesecake, but washing each bite down with the blueberry beer was quite a flavorful experience.

Come grab a pint and relax on the dog friendly patio or take a peek behind the glass walled brew house to observe the daily brew process. One visit and you’ll see why the Hourglass taproom is as distinct as the beers that are poured there.

They have different events throughout the week with live bands, themed nights, trivia nights and cask tastings. It's really an eclectic spot with cool people and some of the best brews in Central Florida



The Hourglass Brewery Menu, Reviews, Photos, Location and Info - Zomato
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Ghost Pepper Candied Almond Bacon


This quick recipe from Chef Adrianne Calvo sounds so good, I had to share it with all of you.

Bacon lovers can rejoice with this addictive snack in all its sweet and spicy glory. This quick and easy recipe will have you begging for more with its salty crunchiness!

Ghost Pepper Candied Almond Bacon - Serves: 2

Ingredients:

-4 slabs thick cut bacon, apple-wood smoked

-1 tablespoon honey

-1 tablespoon brown sugar

-1/4 teaspoon cayenne pepper

-1/4 cup almonds, chopped

-1/4 sugar

-1/4 teaspoon Ghost Pepper Salt

Directions:


Preheat the oven to 375 degrees F.

On a cookie sheet, lay the slices of bacon flat.

Pour honey over the bacon, add brown sugar, and dust with cayenne pepper.


Bake in the oven for 15 minutes or until the bacon is cooked through and begins to caramelize on the edges.

Meanwhile, in a small saucepan, add sugar and almonds. Cook over medium high heat until sugar begins to turn an auburn color. Stir constantly and pull off heat.

Pour the candied almonds onto a nonstick mat or surface and sprinkle with ghost pepper salt and allow to cool.

Chop the cooled candied almonds even more and spread onto the bacon generously. Bake for an additional minute to allow the almonds to adhere to bacon.

Allow to cool and enjoy.



Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.


Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.

For more information, visit:

Chefadriannes.com

Instagram.com/chefadrianne

Facebook.com/chefadriannecalvo
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