Executive Chef Jose Gonzalez – Cuba Libre Restaurant and Rum Bar

Beautiful “Pointe Orlando” is the heart of the world famous “International Drive,” and there the adventurer will discover the sounds, culture, and, most importantly, the wonderful tastes of one of Florida’s neighboring countries, when they find themselves at “Cuba Libre Restaurant and Rum Bar!”

Executive Chef Jose Gonzalez developed a passion and love for Latin cuisine while he was growing up in South America and Spain, and this passion is what he enjoys sharing most with his guests, embodied in each ingredient of every dish he serves.

Simply walk inside and be transported to the romantic atmosphere of the streets of Havana by the balconies, stained glass windows, and the original works of art. On special nights, the lucky traveler will be entranced by special Guest Performers and Singers, Salsa Dancers, and select DJ’s spinning Salsa, Bachata, Merengue, Latin, and Freestyle music, filling your senses with the Havana Nightclub scene, making Cuba Libre a perfect destination for your party or event. The thrilling tastes of such Cuban dishes as Empanadas, Ceviche, and Arroz con Pollo are combined with an extensive selection of Rum to make your meal an authentic experience… just be sure to try the “Cuba Libre Restaurant and Rum Bar” signature Mojito, which is made with a syrup extracted directly from the sugar cane right in their kitchen before making its way to your table!

Dine, Dance, and Live the Havana experience as you “Free” your inner Cuban at the “Cuba Libre Restaurant and Rum Bar”, located at 9101 International Drive, Orlando, FL 32819. You may enter as a hungry traveler, but you will leave as a satisfied friend!

Chef Jared Campbell – Corporate Chef at Tony Roma’s

Upon graduation from Florida State University, Jared Campbell joined the Tony Roma’s Team in 2004. Chef Campbell assists with recipe development, culinary systems and tools, new restaurant openings and advises franchise and company restaurants on kitchen operations.

Why did you choose to become a Chef? I have been in restaurants for my entire working life. In that time I have grown a passion for food and the creation of it.

How long have you been cooking professionally? I have been in my current position for 2½ years.

What is the best part of your job? The best part of my job is being on the ground floor of the new food ideas for the entire company. It is a very cool thing to know that all Tony Roma’s around the world serve food that I have helped create.

What are the main ingredients in your kitchen? We utilize a lot of fresh products; fresh steaks and seafood. Our kitchen is an abundance of raw ingredients (produce, spices, etc…) because we make almost everything in house.

How do you deal with challenges of your job? I am lucky enough to have a great mentor as a supervisor. He lends experience and knowledge that are great tools for me to overcome challenges.

What is the most interesting or fun experience from your time at the Tony Roma’s? The most interesting/fun experiences I’ve had in this job have been afforded to me through my opportunities to travel and teach in our international markets. It is very exciting to be able to bring what I do here to places like Japan and Saudi Arabia.

Chef James Rogers – Corporate Chef at Tony Roma’s

Chef James Rogers has been with Tony Roma’s for nine years. After spending time as a Kitchen Manager, he moved into the position of General Manager. A few years later, Chef Rogers has become an extension of Executive Chef Bob Gallagher. He assists with recipe development, culinary systems and tools, new restaurant openings and advises franchise and company restaurants on kitchen openings.

How did you become a Chef? Started with just making pizzas for a local place at a young age. Then moved on to a corporate structure, working with some great culinary people and for some great restaurants

If you were not a Chef what would you be? Probably would have been an automobile mechanic, just from my love of cars.

What is your favorite meal to cook and why? Any one of my Mom’s recipes. They all bring people together and just have that warm homey feeling.

What are some of your customers’ favorite dishes and why? Ribs, ribs and more ribs.

Do you have a kitchen tip that you would like to share? Safety first and foremost, so when walking through a kitchen with a chef knife always hold it by your side with the blade facing towards the rear. Careful to let people know you are walking behind them with a knife.

What are your future plans? I am extremely happy where I am, at this point in my life. I will continue to grow and learn from my peers, in this journey of food.

Chef Bob Gallagher – Tony Roma’s VP of Culinary and Purchasing

Chef Bob Gallagher has been practicing in culinary delights with restaurants for more than twenty years. His experience speaks for itself as he has worked with various multi-unit chain restaurants in the United States where he was responsible for concept development and food innovation. During his time in the restaurant industry Chef Gallagher has opened more than thirty-five new restaurants and has been trained as an instructor by the National Restaurant Association for the Servsafe program.

Since Joining Tony Roma’s in 2006, he has made a significant impact in areas across the system including menu engineering, new products and more. Chef Gallagher is always looking to innovate and add new menu items. He is responsible for years of success at Tony Roma’s by creating innovative recipes and utilizing new cooking techniques that are celebrated all over the world. His introductions of trends are well before the industry begins to talk about these trends!

When did you first know that you wanted to be a Chef? I began cooking at 8 yrs old with my grandmother.  It was fun and interesting how you could transform ingredients into a great tasting recipe.  I cooked for my parents during the summer months in grammar school. I probably didn’t realize it until I was in college, but it was always there.

How do you create the menu? I try to balance menu offerings with flavor, ingredients and price as equally informant aspects.  The menu must fit the building and service experience you provide in the operations as well.  Orchestration in all these four elements helps to insure success.

How do you accommodate your guests with dietary restrictions? I like to prepare foods with relatively clean, and unaltered ingredients.  As a responsible chef, I also must be willing to provide honest information and design plates that can be slightly modified upon request.

Since you spend so much time in your restaurant’s kitchens, do you ever cook at home? If so, what do you make? I travel internationally 50 % of the time because we have a presence in over 36 countries.  I live in Florida, so I grill on weekends.  I usually cook based on family requests, but some of the dishes include Roasted Poblanos with grilled chicken and Ranchero sauce, sautéed chicken with prosciutto and Madeira sauce, calzones, and baby back ribs; my kids love them.   I always cook during holidays, traditional items but experiment with sides and desserts.

What are some of the ‘must try’ dishes at Tony Roma’s? The smoked baby back ribs are delicious and a TR staple.  I really think our Smoked Prime Rib is special, delivering a great balance of flavorful beef, smoke and crusted rub.  Our guests love the Baked Pizza Dip and has become a top selling appetizer. Our fresh baked Cheesecake has origins from a personal family recipe so I am partial to this dessert, but the Major Chocolate Mayhem always turns heads and provided excitement at the end of a meal.

What is next for Chef Gallagher? Tony Roma’s is an international brand, so we are developing menus for Bangladesh and Myanmar right now.  Our international business allows me access to countries I would never had the opportunity to experience, so we will see where our growth takes me.

Check our previous post by following this link: Highlights from Tony Roma’s NEW Fire Grill & Lounge

Chef Adam DuCharme

Carmel Beach, California, is known as one of the most romantic places in the world, and it is also the namesake for the “Carmel Cafe and Wine Bar”, which should be on the list for your next local romantic outing! The magic is found in a casual, yet elegant, atmosphere, and enhanced by its Mediterranean and Modern European cuisine, large selection of wines, beer, cocktails, and friendly service that makes you feel like a “Regular” even on your first visit. With such daily specials as “$4 After 4”, “Tuesday Trilogy”, “Wine and Unwind Wednesdays”, “Martini Night Thursdays”, and “3-Course Prix-Fixe for $14” on selected days, the “Carmel Cafe and Wine Bar” brings fun to your evening without breaking the bank. It’s eclectic, yet comfortable, atmosphere makes it the perfect place for a quiet, romantic dinner, or any special occasion,like a birthday, bachelorette party, or simply a girl’s night out.

One of the six “Carmel Cafe and Wine Bar” locations is found in Winter Park, Florida, and on our visit, we were warmly welcomed by the Operating Partner, Brian Waggoner, and the Chef, Adam DuCharme. Chef Adam is not only a recent graduate of the Culinary Institute of America, but also a man with a passion for cooking. His creativity along with a strong background in economics combine to provide a modern spin on classic dishes with only the freshest ingredients, a true formula for success!

Never one to “hide in the kitchen,” Chef Adam enjoys his daily interactions with his guests, and describes the many other facets of life in our interview with him:

With a creative menu of freshly prepared dishes served in a casual, romantic setting, “Carmel Cafe and Wine Bar” is a great way to bring a little “California Dreamin'” to your meal!

Mezze Trio: Edamame hummus, muhammara, goat cheese-stuffed Peppadews

Grilled lemon Chicken & Artichoke: fontina, arugula, lemon Parmesan a ioli

Moroccan lemon Chicken: all natural chicken breast, pine nuts, saffron, olives, lemon, roasted vegetables

Community Champion Chef Jamie McFadden

Like many Central Florida chefs, Chef Jamie McFadden of the Cuisiniers Catered Cuisine & Events is very involved in the local community. We met him and his crew for the first time at the “Appetite for the Arches” event organized to benefit Central Florida Ronald McDonald House. He also is a source for inspiration for many children at the Morning Star Special Needs School.

Can you tell us about your involvement with Morning Star School and the “Chefs Move Schools Program”? The Morning Star School has been an incredible experience! The Chefs Move Schools Program was the catalyst in matching chefs up with local schools around the country. The kids are awesome at Morning Star and surprisingly know more about food then some adults I have taught. My only regret is that I do not have the opportunity to be on their campus on a more regular basis. I do however have a great teaching assistant, Tracy Potter. She has played a key role in helping me develop lesson plans and implement imaginative classes.

What are your future plans? So many ideas, but so little time! All kidding aside, we are on the brink of launching Orlando Culinary Tour, http://www.orlandoculinarytour.com. This idea came to me while traveling in other metropolitan cities. With the opening of East End Market last year and our involvement there, we felt it was the perfect launching pad to educate conventioneers and tourists on the amazing bounty Orlando has to offer. We hope to be completely up and running by mid August.

Check our previous interview by following this link Chef Jamie McFadden

by Irina Pabis

Executive Chef Jose Ramon Fernandez

Award-winning Chef Jose Ramon started his culinary journey in his grandparents’ restaurant, and later, graduated from culinary school in Spain. Gaining experience at 5-star resorts and prestigious restaurants, Chef Jose Ramon progressed quickly to Head Chef at Tapas Hidalgo Restaurant in Asturias, Spain, before bringing his culinary creativity to Central Florida. Now, Chef Jose Ramon shares his love for classic Spanish fare with Orlando at the Lolailo “The Original”. His cooking philosophy incorporates simplicity and fresh ingredients with his passion for traditional Spanish cuisine.

“My name is Jose Ramon. I am from Astorias. I’ve worked with many restaurants, as well as know Chefs, such as Nacho Manzono and David Menendez. My passion for cooking began in my early years. I was raised between pans and pots in our family restaurant. At Lolailo “The Original”, we want to show people our traditional cuisine.”

Ensalada de Langostinos (Tiger Colossal Shrimp Salad)

Chuletillas de Cordero (Grilled Lamb Chops)

Come experience authentic Spanish cuisine at the Lolailo “The Original” located at 7637 Turkey Lake Rd Orlando, FL 32819

Lolailo “The Original”

 

“FIFA World Cup 2014” is here and if you are looking for a place to watch the world class championship soccer matches on a big projector screen, we have found the perfect spot for you! Just head down to “Lolailo ‘The Original’ Spaniard restaurant.  Greeted by a beautiful mural of the countryside of Spain and an elegantly adorned dining room, we were blown away by the decor and the ambiance of the restaurant. This family owned and managed restaurant brings authentic Spanish cuisine to Central Florida, where every ingredient of your meal, plus a large selection of wine and beer, is flown directly from Spain to the delight of your taste buds.  The Executive Chef, Jose Ramon Fernandez, is a well-known culinary artist from the Spanish province of Asturias. In his dishes, Chef Fernandez combines ingredients and spices exactly the way it is done back at home, creating an authentic Spanish dining experience. Also, importing a Spanish tradition, each guest receives a complementary Tapas when they order a drink at the Lolailo’s Bar. With live music entertainment, karaoke nights, and flamenco dancers on selected nights, this restaurant is the perfect place for any special occasion. Whether an experienced International Traveller or just broadening your horizons, Lolailo is the perfect opportunity to indulge in Spanish traditions and culture without ever leaving Orlando!

“Granada” room with a beautiful mural of the Alhambra is representing a capital of Southern province of Spain.

“Galicia” room with light blue walls is representing Northwest region of Spain.

“Madrid” room featuring a copper bar is representing the capital of Spain.

Tabla de Tapas (Assortment of Tapas Platter) : Gazpacho, Serrano ham over tomato and olive oil, Mushroom and rosemary with cured loin, Ali Oli sauce with pork tenderloin,  Codfish with vegetables

Lolailo “The Original” is truly a delightful experience, but it is not easy to find, even with a GPS. Located in a strip mall plaza next to the “Gold’s Gym” of Turkey Lake Road near Sand Lake Road, this hidden treasure is muy bueno!

Bite:30 – Kirt Earhart from Maxine’s on Shine

Don’t forget Bite:30, a dining event going on through June 30th. You can enjoy a delicious lunch for $15 or a three course dinner  for only $30 at participating restaurants. We spoke with Kirt Earhart, an owner of Maxine’s on Shine, about Bite:30.

Kirt also spoke about the concept of Maxine’s on Shine and it’s place in the community.

Chef’s Select Steak: 10oz bone-out ribeye, choice grade, black angus by Seminole Beef, red wine herb demi-glace, whole button mushrooms, with loaded baked potato & broccolini. It will be perfectly paired with a complimentary glass of wine or beer along with live entertainment, Thursday thru Sunday nights. For reservations, please visit www.maxinesonshine.com .

Maxine’s on Shine

We had a chance to meet with Kirt and Maxine Earhart, owners of Maxine’s on Shine. Kirt, with experience in the wine industry, and Maxine, former Miss New York, thought about opening a restaurant with a special concept. They both wanted a place where they would love to go themselves, a restaurant that offers a little more that just a meal, a place with a relaxing and inviting atmosphere, a place that feels like home. They’ve created Maxine’s on Shine, offering an exciting menu and cozy ambiance with live entertainment on selected nights.

What makes Maxine’s on Shine unique? It’s the special touch in everything they do, curtains and tablecloths that Maxine makes herself to carefully selected wines and brews by Kirt. Its also a connection with the community – the work of local artists displayed on the walls of the restaurant and the stage where local musicians share their passion for music. You’ll find yourself part of the party when Maxine pops onto the stage to sing or Kirt comes to your table with a special toast. I can assure you, one of them is always there to greet you because Maxine’s on Shine is like their home. Dinner at Maxine’s on Shine is not just a meal, it’s an experience.

Watch the video and get to know Maxine.

by Irina Pabis