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Showing posts with label Charcuterie. Show all posts
Showing posts with label Charcuterie. Show all posts

Wine Bar George is Open

1610 Buena Vista Dr.
Lake Buena Vista, FL 32830
(407) 490-1800
View Website Here

Master Sommelier George Miliotes has brought his renowned wine expertise to Disney Springs at Walt Disney World Resort with his new venture, Wine Bar George, that opened on May 19th.

Miliotes is no stranger to Walt Disney World Resort – he was part of the opening team of the California Grill restaurant at Disney’s Contemporary Resort and managed the venue from 1995 to 2002. While there, he created an award-winning wine list and one of the first “100 wines by the glass” lists in the country.

“Disney Springs is the perfect place to open a wine bar and share my passion with the world,” Miliotes said. “Having the opportunity to train and hire my own team while sharing my 40-plus years of knowledge is truly incredible, and I look forward to opening our doors soon.”

As one of only 249 worldwide industry professionals certified by the Court of Master Sommeliers, Miliotes will feature wines from acclaimed and well-known wineries as well as growing regions and wineries that are up-and-coming. The location will offer an unparalleled wine list including more than 130 selections by the ounce, glass and bottle.

“The wine list will feature more than 130 wines all served by the ounce, glass or bottle,” Miliotes said. “The list will include more than 40 varietals from regions around the world. We will use the Coravin, the Vinfinity system and wine on tap to ensure each wine is enjoyed to its fullest extent. 

Servers will adeptly pair a range of small plates, cheese and charcuterie, shareable entrees and dessert with each wine. If you are looking for an awesome $9 glass on tap or a few ounces of Château Margaux, we will have wines for you to enjoy.”

Guests will have the opportunity to explore endless food and wine pairings at Wine Bar George. Executive Chef Ron Rupert and Miliotes have worked closely to create a menu that will pair with the extensive wine list.

“Offerings will feature seasonally relevant items, and everything will be made in-house,” Rupert said. “I’ve worked jointly with George to develop a menu that represents both global and local cuisine.Guests will enjoy food that is familiar, yet new all at once.”

With a team hand-selected by Miliotes, guests can expect their experience to include wine education, which will be served up in an approachable and fun manner. Joining Miliotes as General Manager is George Vavalides who brings more than 30 years of experience in the restaurant industry including nearly 20 years with P.F. Chang’s.

Jamie Irizarry will be part of Miliotes’ team as Restaurant Manager. Irizarry has more than 15 years in the industry working with restaurants such as Seasons 52, Eddie V’s and The Capital Grille.

Robyn Cohen will join as Director of Beverage with 15 years of bartending experience including, most recently, at Flying Fish on Disney’s BoardWalk. Cohen and Miliotes worked jointly to develop the featured cocktails at Wine Bar George, all of which will include a grape-based spirit. In addition to the extensive wine list, the wine bar will offer a variety of cocktails, a selection of beer and cider and frosé.


The 200-seat wine bar will join a growing and remarkable group of dining, shopping and entertainment offerings at Disney Springs. The design for the 6,000-square-foot space will be similar to a winemaker’s home estate with a welcoming, comfortable atmosphere. The space includes seating for groups of all sizes, areas for private events and sweeping views of Disney Springs.

Follow George @WineBarGeorge on Twitter, Instagram and Facebook and join the #WineBarGeorge conversation. Visit WineBarGeorge.com for more news and updates.
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MidiCi The Neapolitan Pizza Company

720 Centerview Blvd.
Kissimmee, FL 34741
(407) 201-3824
View Website Here

MidiCi is one of the newer entrants to the fast casual pizza concept, but if you ever visit any location, you will quickly find out they are aiming for an experience that is worlds away from the competition.

Anyone who walks into any of the fast casual pizza chains in the country like Blaze Pizza, PizzaRev, Pieology, Pie Five and other players in a category that seems to announce new development deals overnight, will see a very distinct difference from what Midici is offering from the moment you walk in the door.

At MidiCi the mission is to bring friends together around pizza because it behaves like a friend, it connects people. It crosses barriers and unites people.

The pizza served here is the Original. Pizza with a capital N. Neapolitan Pizza.
The way Italians invented it over 300 years ago. It is authentic, made with few and fine ingredients, and accessible to everyone.

Staying true to Neapolitan heritage, the dough is made with only four fine ingredients – non-GMO double zero flour imported from Naples, pure water, sea salt and live yeast. The authentic and pure garnishes include – crushed non-GMO Italian peeled tomatoes, fresh whole mozzarella and non-GMO, Italian extra virgin cold-pressed olive oil.

They serve way more than pizza here too, with a great selection of meat and cheese boards, antipasto dishes, salads, desserts, beers, wines and some really good coffee too.

This is fast casual, so you do have to walk up to the counter and place an order, but that is where the fun starts. They have a few classic styles of Neapolitan pizza you can choose from, as well as specialty pizzas, and of course you can make your own pizza with whatever toppings you wish.

Burrata with Melon & Prosciutto is a great antipasto selection to start your meal at Midici. This is served with Burrata, melon, prosciutto, extra virgin olive oil and a balsamic reduction drizzle with wood fired Neapolitan bread. All appetizers are served fresh with balsamic reduction and wood-fired Neapolitan bread.

The House Meat & Cheese Plate with Black truffle cheese (sottocenere al tartufo), Goat cheese, Parmigiano-Reggiano, rosemary ham (cotto), prosciutto, spicy Italian salami (calabrese) is big enough for 2. This is served with Kalamata olives, dried apricots, dates, walnuts and honey.

We really enjoyed The Italian Salad. This is made to share, and it’s full of seasonal greens, Romaine lettuce, Neapolitan salami, bell peppers, grape tomatoes, cucumber, red onions, Kalamata olives, Parmesan, crushed croutons and tossed in a housemade Italian vinaigrette dressing.

The House Cheese Board with Black truffle cheese (sottocenere al tartufo), fresh Mozzarella, Goat cheese, Gorgonzola, Parmigiano-Reggiano, pears, dates, walnuts and honey is a very good starter as well, perhaps even better with a glass of wine.

Midici also makes excellent House Made Meatballs that are made with Angus beef and topped with fresh Mozzarella in an Italian marinara sauce with Parmesan and basil.

You can order from a variety of pre-designed pizzas at Midici, but you can also build your own. You simply pick a base, like the Margherita, the Pesto, Truffle, or a Red Marinara then add from a variety of toppings. It’s best not to do more than 3 toppings at once, because it will make your pizza too heavy and not give you that good cracker like crust. 

This is The Margherita Pizza made with Italian tomato sauce, fresh mozzarella, parmesan, basil, extra virgin olive oil. The signature Neapolitan dough is light, thin, soft and chewy, with a high crust. Made from 4 fine ingredients: non-gmo double zero Neapolitan flour, water, sea salt, and yeast.

The Forest Pizza is on the Specialty Menu at Midici and is topped with Italian tomato sauce, fresh Mozzarella, rosemary ham (cotto), mushrooms, black olives, and is finished with with Parmesan, basil and extra virgin olive oil.

For my “custom pizza”, I chose the Margherita base and topped it with Applewood smoked bacon, red onions and sun dried tomatoes. 

The Signature Nutella Calzone is a must have must try item at Midici. This was extravagant and delicious made with a house made dough pocket stuffed with Nutella and served with strawberries, blackberries and blueberries.

Like the Italians, the folks at Midici believe a meal is about taste, flavors and colors, but it is also, and if not more, about the people, the conversations, the laughter. The best meals always have your friends circled around the table. Because they believe it is moments we remember, not days, not posts, not pictures.

The food here is excellent. The staff even better, and the atmosphere is perfect. Although Midici must call itself fast casual, this brand of pizza is anything but.

MidiCi The Neapolitan Pizza Company Menu, Reviews, Photos, Location and Info - Zomato
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Wine Bar George Set To Open at Disney Springs in Early 2018


C:\Users\lmklec1\Desktop\MISC\G\new logo.pngDisney Springs
1610 E. Buena Vista Dr
Lake Buena Vista, FL 32830


Master Sommelier George Miliotes will bring his renowned wine expertise to Disney Springs at Walt Disney World Resort when his new venture, Wine Bar George, opens in early 2018. 

Wine Bar George will be the only Master Sommelier-led wine bar in Florida.
Miliotes is widely regarded as one of the restaurant industry’s foremost wine experts with accolades and awards from national publications including Wine Spectator. 

Miliotes is no stranger to Walt Disney World Resort – he was part of the opening team of California Grill at Disney’s Contemporary Resort and managed the venue from 1995 to 2002. While there, he created an award-winning wine list and one of the first 100 wines by the glass lists in the country.

“I’m excited to return to Walt Disney World Resort, and Disney Springs is the perfect place to open a wine bar and share my passion with the world,” Miliotes said. “Having the opportunity to train and hire my own team while sharing my 40-plus years of knowledge is truly incredible, and I look forward to opening our doors in the coming year.”

As one of only 236 worldwide industry professionals certified by the Court of Master Sommeliers, Miliotes will feature wines from famed growing regions both stateside and abroad at Wine Bar George. The location will offer an unparalleled wine list including more than 100 selections both by the bottle and the glass.

Additionally, Wine Bar George will include a food menu featuring small plates, family style items and cheese and charcuterie designed to complement the wine list. Offerings will feature local artisans and seasonally relevant items.

Guests can expect their experience to include wine education, which will be served up in an approachable and fun manner. Every part of the Wine Bar George experience, including special events and visits from renowned winemakers, will educate and enlighten guests about food and wine.

At Wine Bar George, guests will enjoy the trifecta of exceptional food, renowned wines and leave with as much wine knowledge as they wish.”

Miliotes’ unique by-the-glass lists encourage guests to make adventurous choices, selecting new wines, whether they are domestic or global, to pair with their courses. The result of his worldwide efforts are wine lists that are distinct to his restaurant’s culinary offerings, and widely reviewed as exceptional in every way.

When the 210-seat wine bar opens, it will join a growing and remarkable group of dining, shopping and entertainment offerings at Disney Springs. The design for the 6,000-square-foot space will be reminiscent of a winemaker’s home estate featuring oak wood, warm lighting and a welcoming, comfortable atmosphere.

Follow George on TwitterInstagramPinterest and Facebook , and visit WineBarGeorge.com for more information. 

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Millenia 106

4104 Millenia Blvd #106
Orlando, FL 32839
(407) 930-6206

Millenia 106 is the newest restaurant being helmed by Chef Bruno Fonseca. 

Chef Bruno has made stops at some of Orlando’s top dining destinations during his career, but he gained his culinary fame while operating the 5 Gastronomy food truck at the height of Orlando’s food truck craze.

The address of this restaurant may seem familiar if you frequent the area, and that's because in its past life it was a Mediterranean restaurant, and most recently, Figueira, a “Brazilian Grille & Pizza Bar”. Under Chef Bruno’s leadership and direction, the current version of this restaurant just might stick around for awhile and become a tradition in the community.

The menu seeks to be adventurous its endeavor to re imagine American Cuisine. Millenia 106 uses some of the best ingredients from nearby farms and purveyors and highlights seasonal dishes with a simple but fun presentation. The bar selections are designed to compliment your meal with freshly crafted cocktails, carefully selected wines, and locally brewed beers.

Whether you are taking a business lunch or having dinner with friends, the show kitchen is open and inviting. Chef Bruno made good use of the space and some of the extras from the time the restaurant was a buffet, like turning the buffet itself into a raw bar packed with ice to store up oysters and all kinds of fresh seafood.

There is plenty of seating in the dining room area that has a rustic design theme and laid back vibe throughout. You can also opt to sit at the Chef’s Table to sit back and watch as Chef Bruno dazzles your senses with sights, sounds, and smells and enjoy special tastings of new dishes before they hit the menu. There is also a small patio area outside as well.


Cocktails are just as important as the food at Millenia 106 and the bar area is designed to showcase that.

The Old Fashion is made with Old Overholt rye, sugar and angostura. Old Overholt is said to be one of America’s oldest continually maintained whiskey’s. The 106 Collins on the right is made with Bombay dry gin, lemon, sugar and soda.

Raw Oysters were served with a Watermelon Mignotte. These were fresh,
savory and a tad sweet.

A Crudo with Scallops, avocado, cilantro, chillies and pickled onions for a light and refreshing appetizer.

This is how you do Charcuterie. Chef Bruno put together an amazing spread of house made pork rinds, chicken liver mousse, pickle du jour, sopressata, speck, ndujia, Point Reyes Bleu cheese, triple cream and toast. It was all superb.

Portuguese Surf and Turf consists of a sou vide pork belly, collars, local shrimp, murro potatoes and an IPA broth. This is one of the best pork belly dishes I have have ever had, but the whole plate was exceptional.

A whole striped bass was served with guasacaca sauce, murro potatoes fennel, beets and orange slices. The fish was very flaky and packed with flavor. Guasacaca sauce is a Venezuelan guacamole sauce.

Cobbler with fresh Florida strawberries, blueberries, lemon mascarpone ice cream and a fresh herb crust was the perfect sweet ending for dinner.

From raw bar offerings, handcrafted pizzas, an elegantly made sandwich, or anything else you can choose at Millenia 106, Chef Bruno is sure to impress. Everything we had was nothing short of phenomenal. The cocktails were paired perfectly and were made with quality. Don't pass up an opportunity to stop by and see for yourself, this place has the potential to be one of Orlando’s next great restaurants. 

   
Millenia 106 Menu, Reviews, Photos, Location and Info - Zomato
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Wolfies Pizzamia


1905 N. Orange Ave.
Orlando FL 32804
(407) 237-0921


Adding to that ever growing list of places I always mean to stop by and check out, but for whatever reason never seem to, is Wolfies Pizzamia. That's why I was excited to go to a recent blogger preview event to sample the menu and learn more about Wolfies.

Wolfies Pizzamia is owned by Michael Hennessey,  the same person who owns White Wolf Cafe, hence the name. Michael Hennessey has been in the restaurant business for a long time, but he really got started in the business by way of opening an antiques store.

In 1991 he purchased an old building in the quaint Ivanhoe neighborhood on Orange avenue and opened up the Orange Avenue Antique Mall. It was originally his idea to lease space to sellers of antiques and offer coffee, candy and ice cream to visitors. It did not take long before the antique store started to become more popular for its food than for the antiques found inside.

As the demand for food kept growing, eventually the antique store was a thing of the past and the restaurant was in full force. Of course a name change was in order so Hennessey named his new venture after his white German shepherd, Casper, who reminded him of a white wolf.

Nearly 22 years later White Wolf Cafe is still doing a pretty brisk business and has become a staple of the Ivanhoe and Downtown Orlando communities. In addition to an extravagant Sunday brunch,  the menu is full of salads, sandwiches, steaks, and seafood served up in a unique space that was never designed to be a restaurant. 

In opening Wolfies Pizzamia, Michael Hennessey had a similar idea to open up a restaurant in an unused space that was not really intended to be a restaurant. Just a few doors down from White Wolf Cafe, Wolfies has a very unique and rustic old world charm that is reminiscent of eateries in New York's west village.

Almost everything on the menu including all of the breads, pasta, dough, salumi, and most of the cheeses are made in house and what other ingredients they do use are sourced locally and sustainably when available. Chef AJ Haines even cures all of his meats and cheeses in house, so don't ask for boring old pepperoni on your pizza. All sausages and charcuterie are aged and seasoned in a charcuterie drying cabinet that is on display in the dining room.

We started our tasting adventure with a skewer of Compressed Melon topped with Prosciutto, Fried Basil and Blue Cheese.

A perfect savory and sweet treat to whet our appetites.


Our next dish was a Mini Charcuterie Plate of Bresaola, Filleto, House Cured Provolone with a baguette and a side of pig butter. 

The flavor from the house cured meats and cheese was superb.


Our first pizza was The College Park. It is topped with Bechamel, Mozzarella, Ricotta, Spinach, Heirloom Tomatoes and Mushrooms.



The second pizza we sampled was the Quatro Formagio, topped with Tomatoes, Mozzarella, Bleu Cheese, Brie, and Provolone.  




Our third pizza was the Burano that is topped with Mozzarella, Prosciutto, Arugula Salad and Goat Cheese.




The dough on all three pizzas was perfectly cooked with just the right amount of thickness and crispness to support all of the toppings. Everyone really enjoyed them. As I said earlier, don't ask for your basic pizza toppers like pepperoni here at Wolfies. All toppings available are of a gourmet quality and most of the meat choices consist of  Prosciutto, Sopressata, house made meatballs and house made sausage. 

Speaking of house made meatballs, our next dish was the House Made Meatballs with a garlic Crostini. 

These were very robust and full of flavor.




The Pasta Marinara was also a nice treat. 

The pasta is made in house and the accompanying sauce was delicious.


One of the highlights of the evening was the Red Wine Braised Beef Brisket.

It was served with truffle mashed potatoes, Broccolini, Onion Strings and a Red Wine glaze. The meat tasted phenomenal and I have to say  this is a must have dish at Wolfies.  

For dessert we had a Shot Glass Tiramisu with a Melletti Cioccolato Whip that was a Very light and flavorful ending to our evening.



I have to admit that i was really impressed with just about everything at Wolfies Pizzamia. From the fresh breads and house made pastas to the house cured meats and cheeses, Wolfies is a top notch Central Florida eatery that you should not overlook. I personally can not wait to return, and I recommend  you to check them out  soon.


Wolfie's Pizzamia on Urbanspoon
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