“Breakfast for Dinner” at Ravello Restaurant at the Four Seasons Resort Orlando – April 20

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!

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Chef “Macy” MacNealy: Spreading Love for Cooking

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.

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Harry’s Brewmaster Series

On Friday, May 13th, Rosen Centre’s award-winning Chef Tello Luna will be preparing five course delicious meal paired with five local brews by Crooked Can Brewing Company at the Harry’s Pool Side Bar and Grill.

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Chef’s Garden at Crimson Tavern

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.

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Ramen Rumble presented by Tasty Chomps

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!


Chef Jose Gonzalez to construct the Longest Cuban Sandwich

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!”

23076 El Cubano

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:

Chef Bob Aungst – Tastes of the World

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:

Chef Bob Aungst – Rocks, Sticks & Hell

Often, necessity is the mother of invention… and when you decide to reinvent yourself, you had better choose something that you love to do! Chef Bob Aungst was born in New Jersey and went to college in upstate New York, where he worked as a real estate broker and owned a successful real estate franchise. While he loved the interaction with his clients, Bob began to feel he needed a “change,” so he thought “What do I like to do?” The answer was “entertain people and cook,” so he soon found himself in Culinary Arts school at Schenectady College.

“With my real estate business and my two small children, choosing to attend Schenectady College was the best decision I could’ve made. They were a small school, which gave me great flexibility with my education, and they were wonderful to me.” Three weeks into the program, Chef Bob got an interesting call from the Dean of the Culinary Arts program, “He said, ‘Bob, I think you need to apply for this internship…’ I didn’t know what he meant, but he said I would be perfect for it… and he told me it was The Kentucky Derby. That was my very first special event, and I’ve done eighteen Kentucky Derby’s since then!” This internship opened the door to the rest of Chef Bob’s culinary career, which has boasted many major sporting events and conventions, feeding an average of over 2 million people a year!


“I manage both the front and the back of the house at an event, which requires a lot of coordination. We may have 10 thousand clients for breakfast, 15 thousand for lunch, another 10 or 15 thousand for dinner, and then a smaller reception for 8 thousand people after that… and that’s all in one day… and the day after that, and after that, and so on… so, it definitely keeps you on your toes!”

In between giant events, Chef Bob often will coordinate small affairs for his private clients, and also several charity events. “There are a lot of spinning plates, but I thrive on the variety of venues, locations, and sizes of the events… I truly love what I do. It is impossible to get in a rut because no week or month looks the same. It is always a challenge that is fresh and exciting!”


Chef Bob insists the most important element is designing an event is the initial idea. “You start with the idea, then you move to the concept, and that is where the art is created. You ask yourself, ‘What does it look like, taste like… what does it mean for the client, how is it presented to the guests?’” Once he is done with the creative side, it is time to make it all happen on the managerial side, to staff, organize, and cover the logistics of the event. “It is a balancing act, bouncing back and forth between ‘artist’ and ‘manager.’”


When asked what he believes makes a good chef, Chef Bob cautions, “If you don’t love making others happy, don’t get into hospitality, don’t become a chef… because, most of the time, you won’t know if you are making them happy or not. So you have to do it for yourself, for your love of it, and that will carry you through between the few times that you actually hear from a guest, how they enjoyed your work and that you made a difference to them that day.” Pleasing the guests is always the top priority, “As a chef, you are in a special position to give someone the best night, the best experience, so go out of your way to do just that. Be willing to make a difference. That is how you go from failure to success, from good to great… see that opportunity and take advantage of it.”

So, the next time you are making a sandwich, just remember Chef Bob Aungst’s advice: “Create, Organize, Execute.” One down, 9,999 to go!