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Showing posts with label Summertime. Show all posts
Showing posts with label Summertime. Show all posts

New “Smokehouse Summer” Specials at 4 Rivers Smokehouse


11764 University Blvd.
Orlando, FL 32817
(844) 474-8377

(All Locations)
View Website Here


After Chef John Rivers returned from his most recent trip to Mexico, he came back really inspired by some great dishes while he was there. 

Naturally he wanted to share what he had found, so 4 Rivers Restaurant Group will debut four new limited time only “Smokehouse Summer” dishes at its locations in Florida and Georgia (excluding downtown Orlando).

Available from June 4th to August 4th, the Smokehouse Barbacoa Bowls will be offered in four varieties – Brisket Barbacoa, Nana’s Pork Sofrito, Chicken Tinga and Black Bean & Cilantro Rice.

“We’re excited to celebrate one of our favorite times of the year at 4 Rivers with the delicious new Smokehouse Summer offerings and family fun happenings,” said John Rivers, 4 Rivers Founder/CEO. “The Barbacoa Bowls serve our signature smoked meats in an all new flavor combination that will introduce guests to a side of 4 Rivers they may have never experienced.”

4 Rivers Sweet Shop will also offer two limited time only summer specials. In June the featured dessert will be a Mountain Dew and Doritos Cupcake and in July a Coca-Cola and Potato Chip Cupcake.


I was fortunate enough to visit the 4Rivers Test Kitchen and not only get to hang with John Rivers, but also get a first bite of the new Smokehouse Summer Specials.


This is the Chicken Tinga Bow. The chicken is shredded and prepared in a tomato chipotle sauce, then it is served with rice and black beans, salsa verde, pico de gallo, sour cream, guacamole, queso fresco and cilantro topped with a sliced jalapeno. A This bowl had great flavor with a good spice.

Next up was Nana's Pork Sofrito Barbacoa Bowl. All Barbacoa Bowls will have base ingredients like black beans and rice, Pico de gallo, Cilantro, sour cream, and queso fresco, but you can add or subtract any ingredients you wish.


Here is the Brisket Barbacoa Bowl made with 4Rivers famous beef brisket, that is served with rice and black beans, salsa verde, pico de gallo, sour cream, guacamole, queso fresco and cilantro topped with a sliced jalapeno.


While visiting your local Smokehouse, 4 Rivers guests can show their summer spirit by taking pictures at the Smokehouse Summer photo booth with their friends, family and food. Guests are encouraged to share their photos with #4RSmokehouseSummer on social media for chances to win prizes.

All prize packages include a beach towel, beach tote, 4R koozie, magnet and pen. Weekly rotating prizes include 4R spice rubs and BBQ sauces, 4R insulated water bottle and an autographed copy of John Rivers’ The Southern Cowboy Cookbook.

As a thank you to teachers on break, 4 Rivers is extending a 10 percent discount to all teachers with valid ID this summer. Additionally, each Smokehouse will host a backpack drive benefiting selected local Title 1 elementary schools. The drive will take place during a two-week period prior to the start of the school year – dates to be announced. For every backpack filled with school supplies that is donated, the donor will receive a free sandwich at that Smokehouse.

On Friday, June 15 and Saturday June, 16 each Smokehouse will offer family friendly Father’s Day activities including cookie decorating kits for kids and special gifts to buy dad such as Pitmaster Kits and 4R merchandise. Beginning June 1 each Smokehouse will offer complimentary “A Date with Dad” invitations for children to color and give to their fathers.

For the first time ever, this 4th of July 2018, 4 Rivers Smokehouses and Catering will be open this year on the holiday from 11:00am to 5:00pm.


4 Rivers Smokehouse Menu, Reviews, Photos, Location and Info - Zomato
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New Menu at Canvas

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

Lake Nona’s premier waterfront restaurant with chef driven, New American fare, has just launched a new menu featuring 22 additions. The changes are designed to showcase the best in fresh and upscale cuisine with an approachable feel.

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.


Chef Bryan Thoman’s brand new dish selection reflects an array of reinvigorated plates which cater to the diverse palate of each guest. Items like Habanero Glazed Chicken Wings, Black & Blue Burger, Seared Scottish Salmon Fillet, and others are perfect entrees for summer.

Many of the dish ingredients present a library of herbs, tomatoes, and peppers grown in the restaurant’s outdoor garden, highlighted in plates like the Heirloom Tomato Panzanella Salad and Vegetarian Bianco Flatbread.

Every detail of Canvas has been thoughtfully designed and planned to create a welcoming space for guests. The restaurant’s exhibition style kitchen opens to the main dining room while floor-to-ceiling windows provide picturesque waterfront views.


The Summer Vacation cocktail at canvas, truly tastes like one. This is made with passion fruit, lemon, pineapple, Solerno blood orange liqueur and my all time favorite rum, Flor de Cana.

This Strawberry Rhubarb Mule is certainly not your average mule. The drink contains mint, housemade strawberry-rhubarb jam, Fever Tree ginger beer & Reyka vodka. Reyka Vodka is the only vodka in the world made with a Carter-Head still, and the only vodka served in a tiny one… really love the mini still for a mule mug.

Jumbo Lump Crab Cake features arugula, pickled fennel, and jazzy Louisiana remoulade for a nice flavor with a little bite on the end.

Slow Roasted Pork Belly at Canvas is always a great choice. Made with soy-key lime marinade, charred celery, pickled fennel, mint and a mango jalapeno sauce, this pork belly is filled with great flavors.

Octopus is not for everybody, but if it’s cooked right, you might become a fan, and this Sherry Braised Octopus is a great way to challenge your taste buds. Cooked in a Cast iron skillet with chorizo, crispy fingerling potatoes, wilted arugula and caper vinaigrette, this was some of the best octopus I've had.

The Heirloom Tomato Panzanella is a great new addition for summertime. This salad contains Bermuda onions, basil, mint, garlic roasted ciabatta, arugula and a red wine vinaigrette.

Don't take your chances burning good meat on your grill… head over to Canvas and order this Grilled Prime New York Strip Steak with goat cheese potato au gratin, wilted baby spinach and some wonderful garlic butter, you won't regret it.

When you have your own garden and are as creative as Chef Thoman, you don't make a boring old cheesecake, you make a Pistachio, Strawberry and Rhubarb Cheesecake with goat cheese, and a salted caramel brittle. It was ridiculously good too.

The market part of Canvas is open daily for breakfast and lunch. Guests can stop in and have a meal at the market’s communal table or chose from a variety of grab and go options, gourmet coffee, and fresh-squeezed juice and smoothies. The market also has comfortable seating and nooks where patrons can enjoy food and complimentary WiFi.

The 278 seat 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.

Canvas Restaurant And Market Menu, Reviews, Photos, Location and Info - Zomato
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Summertime recipes from Top Chef's Gail Simmons for a good cause

Now that summer time is here, I  thought I would share a great summer time recipe from Gail Simmons of Bravos Emmy winning series: Top Chef

Gail Simmons is a trained culinary expert and permanent judge on BRAVO's Emmy-winning series Top Chef, now in its 12th successful season, as well as the head critic on Top Chef Masters.

She is also a special projects director at Food & Wine Magazine, and the author of Talking With My Mouth Full: My Life as a Professional Eater.

Gail has partnered with Pure Leaf Iced Tea in their #LoveOfLeaves program for 2014 to make a difference in the lives of others and in their communities through a partnership with Wholesome Wave.  Every engagement (share, like) with content tagged with the #LoveOfLeaves hashtag will activate a $1 donation to Wholesome Wave, providing fresh fruits and vegetables to under served communities.

Wholesome Wave programs improve the accessibility and affordability of healthy, locally grown fruits and vegetables. They currently reach over 28 states, and work with more than 60 community-based organizations who manage nearly 400 farm-to-retail venues, and impact more than 3,200 farmers.Together, this community has the power to provide 100,000 pounds of fresh produce to those in need.

Vietnamese Slaw with Peanuts and Cilantro 

Paired with Pure Leaf Not Too Sweet Honey Green Tea:

By Gail Simmons


Serves 4

For the dressing:
1/4 cup rice vinegar
2 tablespoons light brown sugar
1 lime, zested and juiced
1 tablespoon fish sauce
1/4 teaspoon kosher salt
1 pinch crushed red pepper flakes
1 large shallot, finely sliced

For the slaw:
1/2 head small red cabbage
1/2 head small Napa cabbage
2 medium carrots
4 radishes
2 mini seedless cucumbers
1/4 cup fresh cilantro leaves
2 small Granny Smith apples
¼ cup roughly chopped peanuts, for garnish

Begin by making the dressing so the shallots have time to marinate. In a large mixing bowl combine everything except the shallots and whisk together. Place shallots in the dressing and set aside.

Using a mandolin or a food processor with the slicer and grater attachments, finely slice the cabbages, radish and cucumber. Grate the carrot and separate the cilantro leaves. Core the apples and finely slice to yield thin half–moons. Place everything into a mixing bowl with the dressing and sliced shallot and toss together well.

Serve slaw topped with chopped peanuts and extra cilantro leaves. Pair with a bottle of Pure Leaf Not Too Sweet Honey Green Tea.

And for a refreshing tea that can be enjoyed by itself, or as a cocktail try this out:

Watermelon Refresher Tea 


4 servings

1 bottle Pure Leaf Sweet Tea 
4 sprigs tarragon, plus more for garnish 
3 cups seedless watermelon, cut into 1 inch cubes 
1/2 seedless hothouse cucumber, peeled and cut into 1 inch cubes 
3 tablespoons lime juice 
Pinch of cayenne 

1. Add tea and tarragon to a small saucepan and bring to a simmer on medium heat. Remove from heat and steep for 10 minutes. Strain into a heatproof container and cool thoroughly.

2. Combine watermelon and cucumber in a blender. Add lime juice and blend until smooth. Strain mixture through a fine mesh sieve into a pitcher. Add cayenne and stir.

3. Pour half cup tarragon tea and 1/2 cup watermelon mixture into 4 ice filled glasses and garnish each with a tarragon sprig.

4. If you would like to make a cocktail, all you have to do is add a 1 ounce shot of your favorite tequila to each drink....and enjoy! 

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