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Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Clearwater Beach Uncorked 2015

Pier 60
Clearwater Beach, FL
View Website Here

CLEARWATER BEACH UNCORKED

Clearwater Beach Uncorked is delighted to announce sponsors and special guests at its 4th annual wine and food beachfront spectacular to be held on February 7th and 8th, 2015, from 1 p.m. to 5 p.m., beneath the Hyatt Regency Clearwater Beach Resort and Spa.

Clearwater Beach Uncorked will donate a portion of the proceeds from ticket sales to the University of South Florida Sarasota-Manatee College of Hospitality and Technology Leadership. This year’s sponsors include: Publix, Duncan Hines, Florida Department of Citrus, Hefty, Philadelphia Cream Cheese, Planters, Organic Girl, Reynolds, and more
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Chefs will whisk away from the Publix Aprons Cooking Stage. Appearances by Food Network retro rad Chef Emily Ellyn, Publix Aprons Chefs Jim Hendry and Tony Logerfo, Duncan Hines Corporate Chef Joe DiPaola with a special appearance by Hefty NASCAR driver Eric McClure and Gerald Walen, author of Road Trips for Beer. Wine and craft beer enthusiasts will love the launch of the delectable Brew-B-Que cooking session with Food Network Chef Emily Ellyn.

Tickets to the Grand Tasting event will provide access to the premier destination for foodies, wine lovers and craft/micro-brew beer aficionados. Enjoy fabulous food from the area’s most delicious restaurants, ‘boutiquey’ hot-spots, and world-class hotels. Taste over 100 wines from across the globe and enjoy the best brews available. 

Sip, savor and be seen on Clearwater Beach at this paparazzi-filled event nestled on one of the most exquisite beaches on Florida’s Gulf Coast. Guests of the event will enjoy a perfect beach weekend coupled with light bites of sweet and savory fare to compliment a vast array of enviable and recognized wines and craft beers to satisfy every palette. Meet with wine specialists, brew masters along with the best and brightest chefs from across the Bay-Area during this week-long gastronomic experience.

Clearwater Beach Uncorked, described as the finest beachfront culinary event on Florida’s west coast, is brought together by sponsors: Hyatt Regency Clearwater Beach Resort & Spa and Publix. Clearwater Beach Uncorked will bid the ultimate pre-Valentine’s Day beach getaway complete with delicious tastings from the area’s most renowned restaurants, along with savory wines, craft beers, and microbreweries.  For more information, visit http://clearwaterbeachuncorked.com.

Hyatt Regency Clearwater Beach Resort offers remarkable elegance with the tropical, carefree experience on Florida’s west coast. Views of the Gulf along with extensive floor plans in luxurious one- and two- bedroom suites provide the perfect getaway addition. For more information or reservations, please visit http://clearwaterbeach.hyatt.com.

The USF Sarasota-Manatee College of Hospitality and Technology Leadership (CHTL) is one of the fastest growing colleges in two of Florida’s fastest growing industries. For 10 years, this USFSM program has offered a collection of learning tools for managers in the hotel, restaurant and tourism sectors, including planning, finance, accounting, economics, technology, marketing, branding, and more. For more information visit www.usfsm.edu/chtl.

To Purchase your tickets: 







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National Cheeseburger Day

Cheeseburger In paradise @ Margaritaville
September 18th is officially National Cheeseburger Day. I personally think everyday should be national cheeseburger day, because who doesn't like a mouthwatering cheeseburger any day of the year?

To help you celebrate this wonderful day, I have provided a brief history of the Cheeseburger, and some great tips on how to make a perfect burger from the folks at Margaritaville.

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have invented the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot," and "experimentally dropped a slab of American cheese on a sizzling hamburger. An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants say they invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930.


Here are some tips from the folks at Margaritaville on how to make a great burger. If you recall my post from a few months ago about National Hamburger Month at Margaritaville, I think they know a thing or two about making burgers.

  • Choose your meat carefully. If you’re going to a local butcher, ask for 80 percent meat with 20 percent fat. The quality of burgers is heavily dependent on the protein selected. The fat with help maintain the flavors.

  • Turn up the heat. Preheat your stove or grill in order to obtain an evenly cooked burger.

  • Handling the meat. Be careful not to apply too much pressure when shaping the burgers to avoid them from becoming too dense. Also, do not press on the burger patty when cooking.

  • Season the meat prior to cooking with your preferred seasoning, such as salt and pepper, and place the meat in the refrigerator for thirty minutes to prevent the patties from breaking apart.

  • Experiment with toppings. American cheese reigns supreme on many menus, but experiment with cheddar, blue cheese, swiss, jack cheese and any other preferred cheese with other unique toppings such as chips, French Fries, chili, cheese, avocado, fried onions or bacon.

  • Don’t Forget The Buns. The type of bun chosen is typically based on personal preference. Brioche and pretzel buns are popular, but there are various gluten-free buns available at local stores and at Margaritaville. It’s important to toast the bun for the best quality.

Volcano Burger @ Margaritaville
So get out here and enjoy some great cheeseburgers at your favorite restaurant, or at home.


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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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