Tastes Of Orlando: August 2016

New Tastes!

From Summer Harvest to Magical Dining at Canvas

13615 Sachs Ave.
Orlando, FL 32827
407-313-7800

View Website Here

Canvas is the brand new restaurant and market located at the Laureate Park Village Center in the heart of Lake Nona. If you recall back in march, Tastes Of Orlando got a pretty good taste of Canvas and we really enjoyed the place. If you missed it, you can see the full review Here.

Led by executive Chef Bryan Thoman, the Canvas restaurant menu features new American cuisine that is influenced by Florida’s Southern and Latin American roots with a focus on seasonal and regional produce as well as an abundance of fresh, Florida seafood. The chef driven menu is filled with shareable appetizers, creative salads and sandwiches, hearty entrees, and wood grilled pizzas and flatbreads.

Canvas is always striving to add creativity and variety to their menu. Sometimes this might be done by featuring seasonal ingredients in dishes, or by coming up with all new entrees to feature for a short time.

Recently I got to sample the two course summer menu that featured items not on the regular menu. Inspired by executive chef Bryan Thoman’s favorite summertime dishes and fused with Canvas’ signature Florida inspired cuisine, this limited time menu featured a variety of seasonal favorites prepared with the season’s freshest ingredients.

That deal has since expired, but as many of you know the time for Visit Orlando’s Magical Dining Month is upon us, and Canvas has a great selection of eats for $33.00 per person. During Magical Dining Month, participating restaurants offer up a three course meal that includes an appetizer, entree and dessert for one set price.

At Canvas diners can choose between an appetizer of the Jerk Marinated Grilled Chicken Wings or a Crab and Corn Bisque.

The entree selection includes Memphis Style Hot Chicken with biscuit and house pickles, Shrimp and Pork Belly Cheddar Grits with fried okra and piquante sauce or the Oak Grilled Wahoo Roasted Kabocha with squash and mole verde.

For desserts you can't go wrong with a choice of Sticky Toffee Pudding or the seasonal Upside Down Cake with vanilla bean gelato.

The Southern Hospitality Smash is among my favorite cocktails at Canvas with Woodford Reserve bourbon, dry curacao, pineapple, basil and grapefruit bitters. The Tavstiock Reserve Chardonnay is very good as well.

These little guys were on the Summer Harvest menu, and have made it to the Magical Dining Menu as well. The Jerk Marinated Grilled Chicken Wings with mango jalapeno puree are loaded with flavor, a nice heat and best of all the meat falls right off the bone.

The Classic Deviled Eggs with Sriracha were tasty treats.

By far, the most impressive appetizer of the evening was the Watermelon Salad with buttermilk dressing, arugula, jalapenos and Cotija cheese. The sweetness combined with the heat and creamy tang of the buttermilk was just an explosion of flavor.

For my entree selection I chose the Summer Steak Frites. I'm just a sucker for steak and frites and whenever I see it on a menu, I order it. The petite tender filet medallions with house fries and au poivre sauce made with black peppercorn were delicious.

The BBQ Baby Back Ribs should be a permanent addition to the Canvas menu. They were awesome in every way. The ribs are slow cooked Carolina style and have a nice baked on glaze that was savory with a touch of sweet. The collard greens and jalapeno corn bread were as southern as it gets and were perfect pairings for these ribs.

For dessert we ordered the Seasonal Upside Down Cake, which was a pineapple upside down cake with vanilla bean gelato. It was the perfect amount of sweetness and creaminess to end our night.

The Restaurant part of Canvas is open Monday through Thursday from 5:00 pm to 10:00 pm, Friday and Saturday from 5:00 pm to 11:00 pm and Sunday from 5:00 pm to 9:00 pm.

The Bar Opens daily at 3:00 pm, and the market is open from 9:00 am to 7:00 pm.

Magical Dining Month runs from August 29th until October 2nd. Stop by Canvas Restaurant and Market and check them out to get a taste of some of the excellent food that is being offered up by Chef Bryan Thoman and his staff at an exceptional price.

Palm Beach Marriott Singer Island names Gustavo Calderon Executive Chef

3800 N Ocean Dr.

Singer Island, FL 33404
(561) 340-1795
View Website Here

The award-winning signature restaurant of the AAA Four Diamond rated Palm Beach Marriott Singer Island Resort & Spa, has named Gustavo Calderon as executive chef

Returning to Florida after two years of culinary work abroad, he will direct the execution of the resort’s culinary needs under the expertise of assistant general manager and former executive chef Larry LaValley.

Calderon and LaValley previously worked together at the acclaimed Mark’s South Beach and The Regent Bal Harbor, where Calderon honed his skills in South Florida cuisine under James Beard award winning Chef Mark Militello and other well-respected area chefs.

With more than 10 years of professional experience, Calderon most recently served as executive sous chef at The Ritz-Carlton Bahrain. There, he assisted the executive chef with the supervision of the hotel’s culinary division, which consisted of nine restaurants and 23 villas, while overseeing the hotel’s banquet operations. He successfully led a kitchen of 110 cooks and 24 sous-chefs. Calderon spent four years with Ritz-Carlton in Cancun, Naples (Florida) and Bahrain before accepting his new position at Palm Beach Marriott Singer Island.

Calderon’s career began in Saltillo, Mexico, where his grandmother owned a small family restaurant and where he became immersed in authentic Mexican cuisine. He received his bachelor’s degree in hotel management from the Monterrey Institute of Technology and Higher Education in Mexico. Calderon furthered his education with a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York, where he was exposed to fine dining during an internship at Le Bernardin under the legendary Chef Eric Ripert.

3800 Ocean offers an unforgettable oceanfront dining experience. One of the premier restaurants near Palm Beach Gardens, they serve the collective memories and cultures of a team of chefs who hail from regions rich in culinary tradition. The menus are meant to inspire you with a selection that ranges from yellowfin tuna crudo to Korean bbq boneless short rib.

Rising 21 stories above a beautiful stretch of palm fringed sand, Palm Beach Marriott Singer Island Beach Resort & Spa is the only all-suite beachfront property in Palm Beach County. Each of its 193 suites offers spacious and stylish condo style living in surroundings that are equally ideal for family vacations, romantic getaways and business travel. The decor is sleek and contemporary, with modern furnishings and a palette that evokes the sand, sea and sky.

For additional information on Palm Beach Marriott Singer Island and its dining offerings, please visit www.palmbeachmarriottresort.com or call 561-340-1700.

You can also connect online via Facebook and Twitter.

Newk's Eatery

1448 N Alafaya Trail

Orlando, FL 32828
(407) 601-1148

View Website Here

Newk’s Eatery is the latest arrival in the ever changing world of Fast Casual restaurants.

As time goes on the concept of fast casual keeps getting more popular in the United States. Maybe it’s because we are so busy and pressed for time, or maybe people like the simplicity of a place that does not offer full table service, but promises a higher quality of food.

Founded in 2004 by Don Newcomb, Debra Bryson and Chris Newcomb in Oxford, Mississippi, Newk’s was born out of a personal passion for the kitchen. Many of the staple menu items are from treasured Newcomb family recipes and that is how the “Newk’s” name came to fruition. The restaurant is committed to sourcing the finest ingredients with nothing that is pre chopped, pre sliced or pre packaged.

Inside you will find an open kitchen design so guests can see all the sights and smell all the smells of the meals that are being made. The menu consists of made from scratch sandwiches, salads, soups and California style pizzas using fresh and flavorful ingredients. As you walk inside Newk’s , you order your food, you pay, and then receive a number for your table. As you seat yourself a staff member will bring out your food when ready.

The centerpiece of all Newk’s restaurants is a pretty jazzy condiment bar. Here guests can find pickles, olives, peppers, roasted garlic, bread sticks, Parmesan, and a variety of hot sauces to add to the food they order.

Inside is very spacious and open with an option of booths or tables to sit at. If you are in a real hurry, there is also an area for grab and go food that features pre made sandwiches, soups and salads in a chilled display case.

The Cobb Salad has sliced flame grilled chicken breast, crumbled bacon, Arcadian mixed greens, diced hard boiled eggs, crumbled Gorgonzola cheese, sweet grape tomatoes, green onions, pecans, house made croutons and a creamy bleu cheese dressing. This salad was big enough to share with great flavors and texture.

The “Newk’s Q” pizza is a 10 inch pie topped with sliced flame grilled chicken breast, signature white BBQ sauce, crumbled bacon, ripe Roma tomatoes, jalapenos, house shredded mozzarella and provolone cheeses over a crust brushed with chili oil. I was really impressed with the crust and flavors on this pizza. It had a decent amount of heat and plenty of toppings.

During our visit we really enjoyed the food we tasted, and I can certainly say we will go back again. Newk’s menu is not only fresh, but it's also affordable. Only a few items top the $12.00 range with most items in the $7.00 to $9.00 range for really good quality food.

The Alafaya location is the first for Newk’s Eatery in Central Florida. The brand is looking expand to twelve corporate owned locations in the Orlando area over the next five years, and plans to grow to more than 300 units in the United States by 2018.

Newk's Eatery is open daily from 11:00 am to 10:00 pm.

Danketsu

11425 Lk. Underhill Rd.
Orlando, FL 32825
(407) 988-3093
View Website Here

Danketsu is the all new Asian Fusion restaurant on Orlando’s east side. Although there is a big focus on Korean BBQ, the menu has plenty to offer in terms of sushi, noodles, hot pot and other popular Asian dishes.

Fusion cuisine or fusion food, is a general term for the combination of various forms of cookery and is offered in several forms. Danketsu may not cross mix dishes with one another, but they are certainly a regional fusion restaurant. Regional fusion combines different cuisines of a region into a single dining experience like combining the various cuisines of different Asian countries.

So the name Danketsu derived from Japanese, that is pronounced (don-ket-su) which means combination, union, and unity…. is a very fitting one.

The location on Lake Underhill was formerly a Hooters Wings, that has been closed for a few years now. The outside received a new paint job and got new signage, but the inside has been beautifully redone. The bar has a pretty cool mural painted on the wall with vibrant colors. Of course there are the obligatory super large TV screens with a large projector screen at the front of the restaurant. The main dining room is very open and spacious with plenty of regular tables and seating at the bar.

If you know ahead of time that you want Korean BBQ or Hot Pot, let the host station know and they will seat you in the section that has booths with tables that have built in burners and a table grill. Even if you decide after sitting at a regular table, they will gladly move you.

We started out with the Tuna Tataki that featured thinly sliced seared tuna served with ponzu sauce. The tuna was really good and delicately sliced with a very light sear.

Just to sample the quality of the sushi rolls at Danketsu, we ordered the Combo Set D. They have a decent selection of sushi, nigiri and sashimi on the menu with some pre selected roll options in the combo sets. The combo set D features a California roll, spicy tuna roll and a spicy salmon roll. The rice was nice and sticky and did not fall apart after dipping in soy, and the fish was fresh with a nice kick to it.

The Yakisoba noodles were the only disappointment of our evening. The noodles themselves were cooked well and had great consistency, but really lacked any flavor or toppings. For $13.00 I expected more chicken and vegetables.

The Miso Ramen was a very large portion and tasted exceptional. I would advise Danketsu to put more descriptions in the menu. Quite a few items lack any information that tells the guest exactly what they are getting. The miso ramen is simply listed as noodles in miso base, and that sounds rather plain especially when you look at the picture of the dish we got. Our server was also unsure of what the ramen came with.

Overall, we really liked Danketsu and since we live on the east side, we will certainly return. The prices are very reasonable and the portions are large. With two sake bombs, two beers and all of the food pictured above, our bill was $68.00... we had plenty left over for lunch the next day too.

The restaurant is fairly new, so I will give them some more time for adjustments and training servers to know the menu better. On our next visit we are doing the Korean BBQ and a Hot Pot...so stay tuned for that.

Danketsu is open from 4:00 pm to 2:00 am Monday to Sunday, and features nightly drink specials like $5.00 sake bombs on Friday and various specials for sporting events.

Tony Roma's

8560 International Dr,
Orlando, FL 32819
(407) 248-0094
View Website Here

By now, you should all be familiar with the Tony Roma’s brand. It's only one of the most popular and famous restaurants all over the world. The restaurant was even debated about in Ice Cube’s popular movie from 2002, Barbershop.

In case you didn't know, Tony Roma’s is a full service, casual dining family restaurant where you can find premier BBQ ribs and steaks in locations across the world. With over 150 family restaurant locations on six continents, Tony Roma’s is one of the most globally recognizable names in the industry.

Since its beginning nearly 40 years ago, Tony Roma’s has been focused on serving its signature Baby Back Ribs. The company has won numerous awards across the country for the “Best Ribs” and also has won nationally acclaimed industry recognition as “The Best Ribs in America.” Over time with different concepts and too many additions to an ever growing menu, the folks at Tony Roma’s felt the menu was drifting out of place a little bit and have decided to revamp every location and do a menu re-do.

The goal is to remind people that Tony Roma’s is still a great place for ribs and a variety of other dishes that every guest will be satisfied with, even if ribs aren't your thing. In addition to some crazy new and delicious ribs on the menu, guests will be delighted with an extensive selection of steaks and seafood entrees along with unique appetizers and mini desserts.

If you don't feel like grabbing a table and just want to stop at the bar for a drink or two, the all new Bones & Bites menu will be appealing to you. This is a small plates menu where guests can order such things like 2 ribs at a time, bison sliders, meatballs and other items for a quick snack with lots of flavor.

The buildings for each location are being redesigned too, with a concept that will set a standard for the brand and future Tony Roma’s restaurants around the world. The flagship Tony Roma’s restaurant on International Drive in Orlando is currently undergoing this transformation. When it is all done, the 8,800 square foot restaurant will feature a new sense of arrival, new indoor/outdoor bar, three private dining rooms and brand specific decor.

The restaurant will have a dramatic entrance with a fire feature that welcomes guests as they step inside. A modern interpretation of a classic hand hewn style will be reflected in the interior design, with the use of mixed materials such as exposed box beams, warm wood floors, and painted tongue and groove walls.

Whether you choose to enjoy the the new indoor/outdoor bar, or sit inside, Tony Roma’s is aiming to be a gathering place where guests will enjoy an extensive collection of craft beers and cocktails, like this Crooked Can Cloud Chaser and Moscow Mule.

Even with new additions, the things that Tony Roma’s always did good will remain intact, including the always delicious Romarita’s.

Getting back to what made the brand famous, is of course ribs. So it was time to put some spin old favorites, like these all new Pastrami Pork Ribs that have been marinated for 48 hours in agave mustard glaze.

One of my favorite new rib entries that I tasted, was the Crispy Pork Ribs that have been deep fried and and tossed in a fiery Buffalo sauce. Frying Ribs is certainly out of the box thinking, and these were pretty amazing.

Along with some unique rib options on the Bones & Bites menu, guests will also find items like the Bison Slider made with grass fed bison patties, American cheese, caramelized onions and sweet pickles.

In the appetizer section of the menu is where you will find the all new Chicken Lollipops. These are Frenched wings with fiery Buffalo sauce and bleu cheese coleslaw that are as unique as they are tasty.

If you need some roughage in your life, the entree salads have been redone too. This is the Chicken Caesar Salad which we really enjoyed. Other new salads include the Roasted Chicken Salad and a Kogi BBQ Steak & Noodle Salad.

Of course the World Famous Baby Back Ribs are as good as they have ever been. After all, this is what put Tony Roma’s on the map. Succulent, juicy and just fell right off the bone.

Something new to the American market is the Tender Marinated Lamb Ribs. These ribs have been very popular at Tony Roma’s in Malaysia. The lamb ribs are flame grilled in signature seasonings and finished with a savory reduction of honey and plum combined with fresh juice and hand cut ginger. I love lamb...in every form, and this lamb centric rib serving was just plain awesome.

Finishing out our evening we sampled two desserts. The first of which was the Crispy Brownie Bite Sundae with fried brownies topped with ice cream, caramel, fudge and strawberries. This dessert was chewy, sweet, crunchy and ridiculously good.

The Banana Cream Pie was our second dessert and every taste gave me warm thoughts of my grandmother's made from scratch banana pudding, with a few extra toppings.

The restaurant design facilitates all types of guest dining occasions, from couple’s night out to family and friends’ get togethers to business meetings. Guests can dine in one of the three new beautifully appointed private dining rooms with state of the art audio and visual equipment to make the most of any business meeting or casual social gathering.

The dining rooms will seat between 30 to 60 people each with the ability to accommodate a total of 120 people. A designated Sales Manager will help plan every private dining event, coordinating all details and customizing menus to ensure each event is one your guests will not soon forget.

During the construction period, the restaurant will be closed for lunch, but open daily at 5 p.m. for dinner. Half of the restaurant re-do is done now, with completion of the other half expected by the end of September.

4 Rivers Smokehouse Launches 12th Location...

874 W Osceola Pkwy
Kissimmee, FL 34741
(844) 474-8377
View Website Here

The sophisticated quick service, Texas inspired smokehouse that is redefining the art of smoking one brisket at a time, has opened its 12th location in Kissimmee.

This new location adds to the brand's growing list of Florida locations. The 4,750 square foot building is located at 874 West Osceola Parkway in Kissimmee and opened its doors on August 10. The restaurant will employ 75 new team members bringing the employment count for the Central Florida based brand to 632. This Smokehouse marks the brand’s sixth opening in the Orlando area and 12th opening overall.

Sandwiches, Dinner Plates and Signature Stackers are among the many menu selections available at the new location. Signature Stackers rank among the favorite with items such as the Texas Destroyer with smoked brisket topped with onion rings, jalapenos and melted provolone cheese, or the Messy Pig with pulled pork between two layers of slaw, pickles and jalapenos.

The Smokehouse Cuban which is a grilled and pressed sandwich made with smoked pork and ham served on Cuban bread topped with layers of onion rings, pickles and melted provolone is also a hot item.

Similar to other smokehouses, this new location will have sweets on hand, including over sized southern inspired cookies, bars, innovative cupcakes and cakes on display at check out. Chef John Rivers’ cookbook, The Southern Cowboy along with his sauces and rubs will be available for purchase in store as well.

In addition to the new Kissimmee location, 4 Rivers Smokehouse announced its plans for expansion into Coral Springs later this year, with an additional location slated for Atlanta in 2017. The Kissimmee location will be open Monday through Thursday from 11 a.m. to 8 p.m. and Friday and Saturday from 11 a.m. to 9 p.m. For more information regarding the Kissimmee location, please visit www.4rsmokehouse.com.

Chef Norman Van Aken's 1921 Is Set To Open This Summer...

142 E 4th Ave

Mount Dora, FL 32757
352-385-1921
View Website Here

Chef Norman Van Aken, Florida’s only multiple James Beard award winning chef, author of six cook books and a memoir, and known as the founding father of New World cuisine, announces his newest restaurant, 1921 by Norman Van Aken (“1921”).

Opening in Mount Dora this summer, the refined rustic restaurant has a forward thinking outlook on ingredients and culinary traditions that encompass the local community, as well as Florida cuisine.

Situated in a converted home built in 1921, the restaurant serves as a reminder that America, and its varying historic cuisines, are made up of a vast array of recipes and flavors imparted by a wide range of explorers and immigrants. These culinary styles have become entrenched in the land and local communities found throughout Florida and the world.

“With close access to some of the best local produce, meat, and seafood Florida has to offer, Mount Dora is a fitting location for us in terms of sourcing ingredients for our menu and connecting the restaurant with the local community that shapes our philosophy,” said Chef Van Aken. “I will be working directly with Chef de Cuisine, Camilo Velasco, to celebrate modern cooking while also incorporating time honored traditions of Florida.”

The philosophy of 1921 embraces sustainable practices when sourcing ingredients. The restaurant will work closely with local farms and purveyors within Mount Dora and the surrounding area, maintaining an allegiance to the local growers, producers and food artisans of Florida.

Chef Van Aken states, “1921 is my love letter to Florida and encompasses the totality of the state from its cuisine to its art to its culture and beyond. Just as the Modernist artists create their works from the tapestry of varying art styles, we create our menu out of the intricate matrix of cuisines found here.”

Working in collaboration, Chef Van Aken and Chef Velasco will serve up hand crafted cuisine from the state of the art kitchen. Menu offerings at 1921 will change regularly, providing guests the opportunity to experience a wide selection of fresh Florida flavors from snacks and starters such as the Grilled Okeechobee Mushroom Tostadas ($9), to flatbreads and salads like the Smoky Maduro Plantain Flatbread ($14) and Florida Avocado and Summer Squash Salad ($11).

Main plates include such items like the Wood Grilled Eye of Ribeye with red chimichurri marinated sweetbreads, ember roasted carrots and tomatillo ($36) and the Sour Orange Mojo Roasted Cornish Hen ($24), cooked in 1921’s wood oven.

The restaurant’s dynamic beverage and bar program will feature a library of unique spirits with multiple ice shapes as well as cocktails including barrel-aged, carbonated on tap, and seasonal creations. 1921’s Wine Director, Scott Geisler, will work closely with Chef Velasco to complement the menu, selecting from the restaurant’s list of global wines varying from eclectic to familiar, recent releases, and storied vintages. Additionally, the beverage program will highlight draft beers from multiple Central Florida craft breweries as well as a variety of bottled and canned beers from around the world.

The opening of Chef Van Aken’s highly anticipated 1921 restaurant completes the elegant Mount Dora Modernism Museum complex. The creation, design and execution of this exceptional cultural, shopping and dining collaboration is the brainchild of partner Main Street Leasing. A feast for the eyes, as well as the palate, the restaurant features an extensive collection of artwork, with select pieces on loan from the Modernism Museum. This unique joint partnership between Main Street Leasing and Chef Van Aken brings the art of dining to life in its truest sense.

Reservations are available beginning Tuesday, August 16th by calling (352)-385-1921, or by going to http://1921nva.com/

Reggae Fest at Bahama Breeze

1200 N Alafaya Trail
Orlando, FL 32828
(All Locations)
(407) 658-6770
View Website Here

At Bahama Breeze, Caribbean inspired food, handcrafted tropical drinks, and a vibrant island atmosphere allows you to feel a million miles from home, any day of the week. Like sunshine on your face, it’s always warm and welcoming and a great place to gather with friends and share a tasty plate or two or five with no worries.

From trying jicama or plantains to jerk chicken pasta, you can enjoy the islands one taste at a time, discovering new flavors and favorites along the way. Every Bahama Breeze has live music in the evenings with Caribbean soul and contemporary tunes, musicians keep the energy lively and the atmosphere friendly.

This summer, you don’t have to go all the way to the Islands to celebrate Reggae Fest, because Bahama Breeze is having their own Reggae Fest until August 13th. This festival is bringing the “don’t worry, be happy” attitude to life with the sounds, tastes, sights and vibes of Jamaica. The night will take on a rhythm of its own as live music fills the air, while Jamaican food and drinks lift the spirits.

Since nothing says summer like good food, good vibes and good music, Reggae Fest will feature an outrageously delicious Jerk-Everything platter, party-friendly buckets of Red Stripe beer, and One Love, a new signature cocktail. Guests will also be treated to amplified sounds of summer inside the restaurant with signature reggae playlists from Gary Gunn as part of the brand’s ongoing partnership with the world-renown artist and music curator.

Bahama Breeze will turn up the party every Saturday during Reggae Fest, featuring live bands in all 36 locations across the country. Jamaican Jerk Saturdays will feature the top Reggae talent in each city, every week, so that guests can enjoy the best live music of the islands all summer long. While dancing their cares away to the sounds of of the Caribbean, guests can also experience pop up rum punch bars, games, giveaways and more.

A pair of One Love Cocktails got our party started with Malibu Banana Rum, pineapple, orange and guava juice..and topped with more Appleton rum. A very island style cocktail treat.

The Firecracker Shrimp were buttermilk battered and crispy fried shrimp with a Sriracha aioli that had a nice kick to each bite.

The Seared Sesame Crusted Ahi Tuna is served chilled with greens, tomatoes, cucumber and sweet mango glaze and was very fresh.

An Ultimate Pina Colada and a Bahama Mama served in pineapples are perfect drinks for an island getaway at Reggae Fest.

The Curry Goat is one of the special dishes for Reggae Fest and is served over a bed of rice. Curry goat is a big deal in Jamaica, and I've had it in Jamaica before… this rendition is pretty spot on from Bahama Breeze.

The Breeze Bites were pretty tasty as well with crisp fried yuca stuffed with melted cheese and cilantro-crema dipping sauce.

During Reggae Fest, Bahama Breeze will have Red Stripe Buckets available, as Red Stripe is the official beer of Jamaica. You can also mix and match too, like we did.

The crown jewel of Reggae Fest at Bahama Breeze is the “Taste Of Jamaica” platter. It's got pulled pork, jerk chicken, beef empanada, callaloo, sweet plantains, yellow rice and black beans for a full belly. The flavors are pretty on point, and this dish is enough to share.

The Rum Cake is offered year round and is made with Bacardi Oakheart Rum, topped with a handmade raisin butterscotch sauce and vanilla ice cream. Its one of my favorite desserts, and is a great way to end your night of dancing, singing, eating and drinking at Reggae Fest at Bahama Breeze.

The party is over on August 13th, but anytime is a great time to visit your local Bahama Breeze as they always have live music in the evenings and a great selection of cocktails and food.