New Tastes!


World Of Beer is seeking interns for the beer opportunity of a lifetime

World of Beer Downtown Orlando is seeking candidates for the internship of a lifetime.

“Drink It Interns” will experience and share one-of-a-kind craft beer stories

World of Beer Downtown Orlando is hosting in-tavern interviews to kick off the month-long search to find WOB’s three “Drink It Interns.” This internship of-a-lifetime seeks three high-energy candidates to cultivate WOB’s “drink it in” culture through a summer of travel, festivals, exclusive brews and content creation.

World of Beer
431 E. Central Blvd.
Orlando, FL 32801

Saturday, March 5, 2016
2:00 to 4:00 p.m. EST

Candidates will be interviewed live on the WOB stage and judged by an all star panel featuring:
⦁ Dan McCarty, Cellarman at the Crooked Can
⦁ Cassandra Rosen, Co-founder/Publisher of Crave Local
⦁ Andrew Dawson, WOB DTO general manager

Candidates should be ready to show us their true personality, wow us with their social media and creative prowess, impress us with their passion for beer and food, and own the stage in front of our panelists.

We’re looking for social media gurus, aspiring photographers, wanderlust souls, published writers, everyday beer enthusiasts or those who simply always have their phone ready to capture awesome moments. For more information go to

*Live in-person interviews on WOB stage
*Five-star judging panel
*Interaction with interviewees post audition

We’re looking for:

People who are all about exploring and sharing their experience with their friends.

Social media nuts who are always snapping photos of beer and food to share on social media.

People who are passionate about beer and always looking to learn more.
Creative types like photographers, bloggers, videographers, or simply really awesome Tweeters.

Friendly folk who love meeting new people, sharing stories with strangers, and catching up over a beer.

Outgoing personalities who can talk to anyone and carry the conversation.
Travelers who love to hit the road every chance they get.

You must be willing to:

Learn all you can about beer!

Try new things Write blog entries, take photos and video, Tweet, Vine, Instagram, Facebook, or all of the above.

Travel to domestic and international locations to meet brewers and attend beer festivals.

Be on camera and share your story with WOB fans across the country.

You can impress us by:

Sharing your awesome beer pics.

Telling us about your favorite brewery or beer festival visit.

Demonstrating your passion for beer.

Showing us your outgoing personality.

Letting us see the real you.

How to apply:

Option 1: Online

Fill out a quick application at and share a one-minute video that shows your passion and interest for the position. The videos should help us get to know you better. Your most epic beer memory, best trip you’ve ever been on, or an ode to your favorite beer are all fair game. Be creative and have fun! Be sure to include links to your social media pages so we can learn more about you!
Option 2: In-person

Interviewees can move their application to the “top of the pile” when they audition at one of WOB’s in-tavern interviews across the country. Candidates should be ready to show us their true personality, wow us with their social media and creative prowess, impress us with their passion for beer and food, and own the stage in front of our panelists.

In Person Interview dates are as follows:

Wednesday, March 2:  Reston, VA

Saturday, March 5: Evanston, IL - Columbus, OH - Downtown Orlando, FL

Saturday, March 19: UCF Area, Orlando, FL

Saturday, March 26: College Station, TX -  Tempe, AZ -  Tampa, FL

Candidates must be 21 years or older to apply and will not be needed on a full-time basis. World of Beer is an equal opportunity employer. To upload application video or get more information, visit APPLICATIONS OPEN MARCH 1st through the 26th

Have an AWESOME time trying AMAZING BEER in ENVY WORTHY locations...

Apply to be a World of Beer Drink it Intern....It’s the beer opportunity of a lifetime…
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"MASTERCHEF” Season 8 Open casting calls in Orlando.....


Casting Calls for FOX’s Hit Cooking Competition Series to Take Place in San Diego, New York City, Oklahoma City, Chicago, New Orleans, Dallas, Orlando, Portland, Boston, Los Angeles and Washington D.C.

Visit for the Most Up-to-Date Casting Information

America’s most-watched cooking competition show, MASTERCHEF, begins casting for its eighth season Saturday, March 5. Open casting calls will be held across the country in search of talented home cooks from all types of backgrounds and with a range of cooking styles.

The casting team is looking for home cooks who enjoy preparing everything from delightful desserts and hefty main courses to fine French cuisine, great tasting burgers and more! For anyone looking to follow their culinary dream – take this first step by preregistering on the casting website and heading down to one of the open casting calls below.  

Open casting calls will be held in the following cities:

San Diego – Saturday, March 5

Oklahoma City – Saturday, March 12

New York City – Saturday, March 12

Chicago – Saturday, March 19

New Orleans – Saturday, March 19

Dallas – Saturday, April 16

Orlando – Saturday, April 16

Portland – Saturday, April 23

Boston – Saturday, April 23

Los Angeles – Saturday, April 30

Washington D.C. – Saturday, April 30

Additional details, including venues and times, will be announced soon. Visit for the most up-to-date audition information including eligibility and other audition terms and conditions.

For those unable to attend an open casting call, home video may be submitted. Instructions can be found at

All applicants must be 18 years or older on or before August 1, 2016.

Season Five winner Claudia Sandoval’s cookbook “Claudia’s Cucina” featuring authentic Mexican recipes with innovative and modern flair is now available for preorder on and will be released wide this summer. Season Four winner Luca Manfe launched his cookbook, “My Italian Kitchen,” in 2013. Season Three winner Christine Ha, the series’ first blind contestant, continues to be an inspiration to millions. Her cookbook, “Recipes from My Home Kitchen: Asian and American Comfort Food,” is a New York Times bestseller.

America’s first MASTERCHEF winner, Whitney Miller, is the author of “Modern Hospitality: Simple Recipes with Southern Charm.” Her recipes have been featured in various national publications, such as People and Cooking Light. Fans can also find their favorite All-Star contestants, including Luca and Claudia on the MASTERCHEF Cruise setting sail in the Caribbean Nov. 2016. For more information on the cruise visit

MASTERCHEF is produced by Endemol Shine North America and One Potato Two Potato, and is based on a format created by Franc Roddam and Endemol Shine. Elisabeth Murdoch, Eden Gaha, Robin Ashbrook, Gord
on Ramsay, Adeline Ramage Rooney, Patricia Llewellyn and Ben Adler serve as executive producers.

“Like” MASTERCHEF on Facebook at Follow the series on Twitter @MasterChefonFOX and follow the judges on Twitter: Gordon Ramsay - @gordonramsay; Christina Tosi - @christinatosi.  
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Dan's Restaurant

7300 E Colonial Dr.
Orlando, FL 32807
(407) 207- 8001

Adding to the list of really good restaurants that dot Colonial Drive on Orlando’s East Side is Dan's Restaurant. It’s one of those places that unless you try it out, you will never know what you are missing.

I admit, that I live on the east side, and it has taken me quite some time to finally stop by and check them out. Finally one Saturday morning, after my wife was asking why we don't have some type of basic simple cafe type of place with great breakfast items close to us?….I perked up and said...Actually I have heard good things about Dan’s Restaurant and they apparently have really good breakfast served all day...and best of all, it’s right around the corner.

Dan’s is family owned and operated, and has been serving great food in Orlando for over 30 years. The menu offers fresh home cooked food and has unique daily lunch specials, and they claim to have some of the best breakfast in Orlando.

For breakfast you have a huge selection of eggs any style, omelets, pancakes, waffles, sausage biscuits and gravy and what the restaurant has become known for… Skillets. The skillets are basically a concoction of various breakfast items all mixed together in a cast iron skillet and topped with cheese, or gravy or pretty much whatever you want. For dinner and lunch they have Meatloaf, Pot Roast, Chicken Fried Steak, Roast Pork, and a variety of subs, like the famous Steak and Onion Sub.

Inside of Dan’s Restaurant you really feel like you’ve found a great greasy spoon divey type of place, but not in a bad way. It feels very inviting and comforting inside. It's the sort of place you feel like you have been missing in your life.

I ordered the Super Combo with 2 eggs any style, a half order of biscuits and gravy, hashbrowns and bacon. This was great old fashioned breakfast that really hit the spot with agood portions and a down home flavor.

My wife decided on the Corned Beef Hash Skillet with massive amounts of corned beef hash topped with scrambled eggs and cheese. It was very delicious and very filling. The neat thing about the skillets at Dan’s is that you can really order one any way you want it or top it off anyway you want to.

The service at Dan’s Restaurant was very fast and always made sure we had plenty of coffee and water. The food was really good, and I would say one of the better places for breakfast in Orlando. Don't judge a book, or in this case a restaurant by it's cover, you may miss out on some great eats. Dan's Restaurant is the greasy spoon you have been looking for.

Dan's Family Restaurant Menu, Reviews, Photos, Location and Info - Zomato
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10th Annual Blues B-Q in Downtown Orlando

Orlando Mayor Buddy Dyer invites Central Florida residents and visitors to the 10th annual Blues B-Q in Downtown Orlando on Saturday, February 27. 

Presented alongside community partner Star 94.5, this free event attracts visitors from across the region thanks to performances by award-winning musicians, as well as the opportunity to purchase some of Orlando’s best barbecue.

This year’s Blues B-Q features live music throughout the day from The Company and MoMo Browne, leading up to the headliner, WAR. WAR’s hit songs include “Why Can’t We Be Friends” and “Low Rider.” Mouth-watering barbecue will be available for purchase from Bubbalou’s BBQ, Hard Rock Catering, Oley’s Smokehouse, Serena’s BBQ and Smokey Jay’s BBQ.

During the event, representatives from My Brother’s Keeper, a national initiative the City of Orlando joined in 2014 to address opportunity gaps faced by young men of color, will be on hand to provide information on mentorship opportunities.

The music will be provided by WAR, The Company and MoMo Browne. The food that will be available for purchase is going to be cooked up by Bubbalou’s BBQ, Hard Rock Catering, Oley’s Smokehouse, Serena’s BBQ and Smokey Jay’s BBQ.

Now in its tenth year, Blues B-Q boasts previous headline acts such as GRAMMY Award winning artists Betty Wright, Denise LaSalle, Buddy Guy, The Robert Cray Band, Jonny Lang and Queen of the Blues Koko Taylor. Previous performers include GRAMMY nominated Shemekia Copeland and John Mayall, “The Godfather of British Blues.”

The event takes place on Saturday, February 27, 2016 from 4 p.m. to 10 p.m. at the City Commons Plaza at 400 South Orange Avenue.


Regular garage rates will be in effect with close parking at the City Commons Garage on 460 Boone Avenue and at the Administration Center Garage on 300 Liberty Avenue.


The free LYMMO Circulator is recommended for Downtown residents and attendees parking at garages other than the City Commons Garage and the Administration Center Garage. For LYMMO stop information, visit

Juice Bike Share:

Juice Bike Share is located in 20 hubs throughout Downtown Orlando. Residents can rent these bikes by the hour.
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Elephant Bar Restaurant

4054 Conroy Rd.
Orlando, FL 32839
(407) 370-6412
View Website Here

For whatever reason, the Elephant Bar is a restaurant that I have known about for quite some time, but never got around to checking out. I'm glad to say I finally did check them out and I was quite impressed.

The Elephant Bar is a chain of restaurants in the United States with about 29 restaurants throughout seven states with the majority in California. Elephant Bar restaurants are also located in Arizona, Colorado, Florida, Missouri, New Mexico, and Nevada. The inside is a mixture of casual and upscale with a design theme based around an African safari, with wildlife motifs, zebra stripes, leopard prints and of course elephants galore.

The menu at Elephant Bar features American cuisine with a global twist and is focused on pan-Asian fusion all made from scratch with fresh ingredients and a fun and daring cocktail list with plenty of beer and wine to choose from as well.

You can choose from such items like the Shanghai Cashew Chicken, Mongolian Beef, a Japanese Ahi Rice Bowl, or items like a Macadamia Crusted Fish ‘n’ Chips all the to way to a Shrimp and Chicken Jambalaya with Andouille Sausage. If any of that is too daring they also have a good selection of fresh fish, sandwiches and burgers, and a pretty enticing salad selection.

Starting at the Shareables menu, we ordered the Quick Seared Ahi Tuna served with mixed greens, crispy rice noodles and ponzu sauce for dipping. This was a fresh and flavorful dish that just melted in your mouth and paired really well with the fresh mixed greens.

For our Cocktails we started out with an E.B.R Mule pictured left and an E.B.R Margarita pictured on the right. We also enjoyed the Barbados Punch and a Rum Tiki, all of which were great tasting. All cocktails at Elephant Bar are made with premium spirits, fresh juices and simple syrups made in house.

Onion Rings are offered as a side order, but you can request them ahead of your meal. These onion rings were beer battered and full of flavor.

The Mongolian Beef features thinly sliced beef, shiitake mushrooms, hot chili peppers and mixed vegetables with your choice of white or brown rice. This was actually quite good with plenty of tender slices of beef. Be cautious though, you can opt not to have the peppers in your dish. The peppers are not meant to be eaten, but are added to the stir fry for a little added heat...and if you accidentally eat one, you will be in tears.

I was really impressed with the Shrimp and Chicken Jambalaya that was packed full of sauteed shrimp, andouille sausage, and chicken with onions, peppers and rice. They do not skimp on the portions of meat in this dish. The jambalaya was very flavorful and savory with just the right amount of heat. Bonus points for the delicious garlic bread on the side too.

When you come across a dessert by the name of Gooey Butter Cake, chances are it's going to be good. This dessert is layers of yellow cake and cream cheese topped with vanilla ice cream and a bourbon toffee sauce and was simply magical.

Elephant Bar has something for everyone and the menu will take your taste buds on a journey. We really enjoyed our time there and all of the food was wonderful. After a day of shopping at the Mall at Millenia or if you're just out and about, stop by for a bite or grab a drink or two. They have a happy hour from 3:00 pm to 7:00 pm and again from 9:00 pm until close.

Elephant Bar Restaurant Menu, Reviews, Photos, Location and Info - Zomato
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Tantalizing Cocktails and a Sensual Dessert for Valentine's Day

Hotel chefs and mixologists know a thing or two about catering to couples. So for Valentine’s Day, who better to turn to for sweet culinary inspiration? We’ve curated a collection of simple but sophisticated cocktail concoctions, plus one delectable dessert, that are sure recipes for romance.

1. Red Velvet Molten Cake
From Executive Pastry Chef Brittani Szczecina at Palm Beach Marriott Singer Island Beach Resort & Spa, Fla.

Hearts will melt along with the molten center of this classic chocolate dessert, reinterpreted in Valentine’s red.

· 2 eggs
· 1 egg yolk
· 1/4 cup sugar
· 1/4 cup semisweet chocolate, melted
· 1/8 cup bread flour, sifted
· 1/4 cup butter, melted
· 4 tbsp. red food coloring

Preparation:(Yields 4)
-Bring eggs, yolks and sugar to ribbon stage on speed 3 with a whisk.
-Melt butter and chocolate together.
-Pour the chocolate mixture into the ribbon eggs and pulse a few times.
-Add in the sifted flour and pulse a few times again.
-Finish folding by hand and add the red coloring.
-Spray 4 4 oz. tins on all sides and portion batter in tins 3/4 high.
-Bake at 350 degrees F for 8-10 minutes, being sure to rotate and not overbake.

2. Deep Affection
From Lead Mixologist Zachary Blair, The Whiteface Lodge, Lake Placid, N.Y.

Red berries make this jewel-toned cocktail the perfect choice for an evening of romance.

· 3 whole strawberries (reserve an additional strawberry for garnish)
· 1 oz raspberry liquor (Merlet)
· Splash of lime juice and simple syrup
· Dash of orange bitters (Bittermens)
· Splash of brut champagne

-Muddle first four ingredients.
-Double strain in high ball.
-Add ice and top with brut champagne.
-Garnish with flared strawberry.

3. Lover’s Lagoon
From McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.

Think of this cocktail as a moonlit stroll on the beach -- in a glass.

· 1 oz vodka
· 1 oz spiced rum
· 1 oz peach juice
· 1 oz pear juice
· 1 oz plum juice
· ½ oz blue curacao

-Stir all ingredients in a glass without ice.
-Pour mix into a chilled glass.
-Garnish with a mint sprig.

4. Fiery Mandarin
From Lead Mixologist Eddie Garcia, Jade Bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.

This Cocktail is guaranteed to add heat to any romance.

· 2 oz Absolut vodka
· 1 slice jalapeno
· 1/3 of an orange zest
· 1 oz cranberry juice
· ½ oz lemon juice
· ¾ oz simple syrup

-Muddle jalapeno, add zest and liquids.
-Add ice, shake and double strain.
-Serve up in chilled martini glass with jalapeno slice garnish.

5. The Wink
From Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard

The name of this cocktail says it all.

· 1 2/3 oz. gin
· 2 tsp. triple sec
· 1/2 tsp. sugar syrup
· 3 dashes of Peychaud’s Bitters
· 1/2 oz. absinthe, to coat the glass
· Orange twist

-Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake.
-Strain into the absinthe-coated rocks glass.
-Finish with a spritz of orange zest and garnish with the orange peel.
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