Have you ever felt like eating Breakfast, but it is time for Dinner? Then, on Thursday, April 20th, you are in luck, because “Orlando Weekly’s” Faiyaz Kara is hosting “Breakfast for Dinner” at “Ravello, Four Seasons Resort, Orlando,” at Walt Disney World!
There’s only something bigger than her smile, and that’s her passion for cooking. We are talking about Chef Macy MacNealy, Resident Chef at Publix Aprons Cooking School, a woman who can’t hide her love for what she does.
At Crimson Tavern, you are invited to take a stroll through 2,500 square foot Chef’s Garden and see what is ready to be harvested. For Executive Chef Anthony Hull, Crimson Tavern truly defines the “farm to table” culinary movement. Every dish is the sum of its components, the farm to table philosophy means a strong connection to the surrounding farms and artisans. The culinary team works effortlessly to develop partnerships with many of Orlando’s suppliers to source the finest ingredients available. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life.
Orlando Ramen Rumle hosted by the Osprey Tavern presented by Tasty Chomps was held on Monday, March 7. Three local chefs competed for the best, made from scratch, Ramen Noodle dish. Chef Austin Boyd of Seito Sushi prepared Tonkotsu ~ Pork Bone ~ 24-hour pork broth, braised pork belly, Lake Meadows soy pullet egg, Seito ramen noodles. Chef Greg Richie of Baoery Asian Gastropub made Kim Chi Shellfish ~ shrimp, scallops, crab, tofu, homemade kamaboko. Chef Chau Trinh of Sushi Pop Restaurant created Tsukemen ~ Hot Dipping Ramen ~ toasted buckwheat and rye noodles topped with chicken-annato schmaltz, black garlic oil, pork belly head cheese, lime, crispy shallots.
Congratulations to Chef Austin Boyd of Seito Sushi for winning judges’ award, people’s choice and the bragging rights! Also, congratulations to The Kevin Fonzo Foundation which will be receiving proceeds from the event!
How long does it take to eat a Cuban Sandwich? About 105 feet, if you ask Chef Jose Gonzalez, of the “Cuba Libre Restaurant & Rum Bar,” and he’s going to prove it this Saturday, February 20th, on the West Campus of Valencia College, as he attempts to break the World Record for “Longest Cuban Sandwich!”
But that’s just the appetizer! Chef Jose and his team will also be competing in the “Metro Orlando Cuban Sandwich Smackdown” to win the title of “Best Cuban Sandwich in the World!”
Come out and support Chef Gonzalez be the BEST, and enjoy a fun-filled day of music, dance performances, a variety of cultural events, and most importantly, FOOD!
At no cost for entry, the price is perfect, making this an event you WON’T want to miss… seriously, it will be a LONG time before you see another 105 foot Cuban Sandwich!
You will have so much fun at the Fiesta that you’ll need to take a Siesta! Viva el Sandwich Cubano!
For more information on the festival, visit http://www.ilovecubansandwiches.com
To find out more about Chef Jose Gonzalez watch our interview:
On Friday, February 26, The Bistro on Park Ave presents Guest Chef Bob Aungst! He will be preparing an incredible handcrafted menu featuring “Flavours Around the World” with courses from India, South America, Central America, Ireland and North America. There will be wine pairings, as well the entire menu is Gluten Free with Dairy Free options available.
Tastes of the World Menu
- 1st Course: Butter Chicken Skewers, INDIA
- 2nd Course: Southern-Inspired Garden Salad w/ Pears, Candied Pecans, Mandarin Oranges, topped w/ Gulf Shrimp, NORTH AMERICA
- 3rd Course: (choice of:)
- Charred Flank Steak w/ Chimichurri Sauce, Zesty Roasted Potatoes, Chef’s Seasonal Vegetables, VENEZUALA
- Broiled Corvina w/ Pineapple Mango Salsa, Yellow Rice, and Chef’s Seasonal Vegetables, CENTRAL AMERICA
- 4th Course: Bourbon Bread Pudding w/ a Sea Salt Caramel Sauce, IRELAND
Guests may make reservations for this event by contacting the restaurant by telephone at 407-539-6520, or by reserving through OpenTable. Please specify dietary needs when making your reservation.
To find out more about Chef Bob Aungst watch our interview: