By Ricky Ly of TastyChomps.com on Dec 25, 2018 10:14 pm
On Friday – Sundays from Sept. 28 – Oct. 21, the world famous mermaids of Weeki Wachee Springs State Park dived into SEA LIFE Orlando’s aquarium’s tanks to delight guests with their underwater feats and meet and greets.
It’s the first time in the 70-year history of the Weeki Wachee mermaids that they have performed in Orlando – ever since their first show in 1947. And what better place than the family-friendly SEA LIFE?
SEA LIFE Orlando is an immersive, one-of-kind aquarium experience that allows marine life enthusiasts to experience the magical world beneath our oceans of the world with interactive touch pools, bubble aquariums, floor-to-ceiling displays, a cold water rock pool, and 360-degree and 180-degree ocean tunnels featuring thousands of sea animals. The 25,000-square foot aquarium attraction is home to colorful fish, sharks, sea horses, stingrays, jellies, a rescue green sea turtle and much more.
SEA LIFE is the world’s largest aquarium chain and SEA LIFE Orlando is the 50th location aquarium launched in the world and the 8th in the U.S. SEA LIFE Orlando is located at 8337 International Drive in Orlando, Florida, inside I-Drive 360, the entertainment and dining complex which is the home of the 400-foot Orlando Eye observation wheel and celebrity wax attraction Madame Tussauds Orlando. For more information, go to?www.visitsealife.com/orlando.
If you have children, it’s a great place to spend the afternoon learning about all the life in the sea. Scroll down below to see more:
There’s plenty of great places to eat nearby as well. If you are a fan of Chicago-style deep dish pizza, Giordano’s is a must and then head over to La Carraia Gelato in Dr Phillips down the street off of Sand Lake Road.
If you ever go to Chicago, you know there are a few places that are just known for their deep dish pizza and one of those is Giordano’s founded in 1974.
Inspired by Mama Giordano’s “Italian Easter Pie”, this double- crusted, cheese stuffed masterpiece is now famous all around the world.
Giordano’s
6203 W Sand Lake Rd · (407) 377-0022
https://giordanos.com/locations/search
La Carraia is another Italian favorite – fresh from the city of Florence and transported to Orlando’s Dr. Phillips Marketplace.
La Carraia Gelato
7600 Dr Phillips Blvd #38, Orlando, FL 32819
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By Ricky Ly of TastyChomps.com on Dec 25, 2018 03:58 pm
Earlier this year, Wyndham Grand Orlando Resort Bonnet Creek announced the appointment of Wade McLamb as Chef de Cuisine at the award-winning deep blu Seafood Grille, a distinct Orlando dining experience fusing innovative flavors with locally sourced fare.
In his role at deep blu, Chef McLamb combines his southern style of cooking with the restaurant’s focus on the freshest, locally sourced seafood and ingredients.
He joins the team from Emeril’s at Citywalk/Universal Orlando as the Chef de Cuisine, bringing with him a strong background in seafood and southern cuisine.
“Chef McLamb’s passion for southern flavors – and southern hospitality – combined with his expertise in fresh local seafood makes him the perfect fit for deep blu,” said Robert Fohr, Hotel Manager. “Since its inception, deep blu has emerged as a seafood staple in the Orlando community and we are excited to bring Chef McLamb’s perspective to an already vibrant experience while maintaining the expert service our guests expect.”
Deep blu Seafood Grille offers a one-of-a-kind experience dedicated to distinct flavors and sustainable fare, featuring fresh Atlantic seafood and mouthwatering sushi sourced through local seafood vendors, and top-grade meat, poultry and produce from local farmers.
The restaurant is located on the lobby level of the Wyndham Grand Orlando Resort Bonnet Creek, with sweeping views of the resort’s private 10-acre lake and area fireworks.
Chef McLamb started his culinary journey at an early age in a local sandwich shop. He began his creative culinary career as a Sauté’ Cook at one of Raleigh’s finest steakhouses, J. Gilbert’s and has since held roles at The Oceanaire Seafood Room and Rick Erwin’s Nantucket Seafood Grill, a perennial award winner for fresh seafood in South Carolina. He is a graduate of the Johnson & Wales Culinary Program.
Tell us about your childhood – what are some favorite memories around food growing up?
My Grandmother use to cook for me and my two sisters..simple foods like boiled potatoes, corn, shell beans, collards. She would go to the farmers market and come home with a car full of vegetables. We would sit on the back porch and clean what she brought home and then go into the kitchen to cook! My mother cooked good food but never used enough salt! We all would salt our food first before even tasting it. I guess it’s where I learned the importance of salt.
What were some of your favorite dishes growing up?
BBQ, Sushi, Grilled Cheese, Mom’s BLT’s
What characterizes Southern cuisine for you?
Smoked Meats, Jams, pickled vegetables, Grits, Braised greens, shell beans, and corn
What inspired you to become a chef?
I enjoyed the fast paced environment of working in sandwich shops where I had my first few jobs. I got bored with doing the same things every day and really just wanted to learn something else.
What challenges did you have to overcome initially when you first began?
My first sous chef job, I had great fundamentals, but didn’t know a lot about pairing foods and what’s in season. I did a lot of reading and experimenting with classic dishes but putting my own twist on them.
How do you bring your personality to the dishes at Deep Blu Seafood Grille?
Our new menu items are reflective of what I like to eat. They’re also kind of a collection of what I’ve learned over the years and what I’ve gotten best at preparing.
What do you like most about the menu and overall restaurant of Deep Blu?
It is a chef driven seafood menu. I couldn’t ask for anything else.
How is life in Florida so far compared to living in North Carolina?
First thing I noticed was how hot it is! I’m finally used to that and love it here! The only thing I miss are the mountains. I was a competitive mountain biker, so I miss that. I love the variety of things to do in Orlando!
What are some cool hobbies or things you like to do outside of cooking?
Cycling..dirt mostly but also road. I still get out now and then.
When you are at home, what do you cook for a “down home” meal?
I don’t really cook at home..I live alone, so it’s hard to. I love to go out and eat also, so it’s a no brainer. I don’t think I’ve lit my stove this year lol!
What are some of your favorite places to visit locally in Orlando?
I love going to Pointe Orlando for Improv and BB King’s. I’m a huge fan of comedy and love good music. Restaurant wise..Pig Floyd’s, Hawkers, Black Bean Deli, Ellie Lou’s BBQ, Pho Real, Taco Norteno are some of my favorite spots to eat. Crafted Block and Brew is where I go for a beer or bourbon usually.
deep blu seafood grille at Wyndham Grand Orlando Bonnet Creek
14651 Chelonia Parkway, Orlando, FL32821
(407) 390-2420
deepbluorlando@wyndham.com
http://www.deepbluorlando.com/
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By Ricky Ly of TastyChomps.com on Dec 25, 2018 02:17 pm
With two locations in the Orlando area, Anthony’s Coal Fired Pizza serves up authentic coal fired pizza, oven roasted chicken wings, homemade meatballs, Eggplant Marino (named after partner and NFL hall of famer Dan Marino) and Anthony’s Classic Italian Salad. We chatted with the restaurant recently to find out more about how it all started and where they are going.
How did the idea of Anthony’s start?
Anthony Bruno came to Florida from New York and immediately recognized the lackluster pizza options in the state. He decided to take matters into his own hands and in 2002, Anthony introduced coal oven pizza to South Florida. His vision was to create coal oven pizza delivering a crisp, well-done taste, that rivaled the ones he enjoyed while growing up in New York. He launched his first location in Fort Lauderdale and the brand now has 65 company-owned restaurants up the east coast and in IL.
What makes Anthony’s so special?
The combination of always fresh, high-quality ingredients and Anthony’s authentic coal-fired recipes has led to increasing popularity across the nation. Anthony has a simple approach to his menu – use the highest quality ingredients and charge a fair price, including fresh dough made in-house every day, imported Italian plum tomatoes and the best mozzarella.
What are some upcoming plans for growth for the restaurant?
Due to increasing demand for our unique pizzas, Anthony’s Coal Fired Pizza will be bringing its signature ‘well done’ taste directly to consumers through new ordering partnerships with leading third-party delivery providers Uber Eats, DoorDash, Delivery Dudes and GrubHub. The new partnerships will result in convenient, door-to- door delivery options across 55 markets nationwide.
What are some of the most popular items right now at Anthony’s?
Our guests LOVE our pizza, wings and meatballs. Together, these three items make up 58% of our sales. The Meatball & Ricotta Pizza is our number one selling pizza in our specialty pies category, however, don’t be too quick to overlook the Roasted Cauliflower, it’s amazing. The cauliflower is like something that you have never experienced before.
What about in Orlando, specifically?
Our top three items across all locations are consistently our pizza, wings and meatballs. However, Funky Buddha created a Red Ale just for Anthony’s called the Fuhgeddaboudit, and our guests in Orlando love it! They also love our Italian Beer – Peroni.
What are some upcoming menu changes and updates?
Shhhh it’s a secret so you did not hear this from me … Anthony’s has a simple approach, offer a few items and do them all really well. In the past 15 years, only a handful of items have made their way onto our simple, “well done” menu, however, we do see a need for some additional salads, desserts, possibly a couple of soups and maybe even a pasta!
What did Anthony do before his life in the pizza restaurant industry?
Anthony’s father started a restaurant called Runway 84 in Fort Lauderdale. Anthony grew up in the restaurant business, shadowing his father for years at Runway 84. When his dad passed in 1991, Anthony took over Runway 84 and still owns and operates the eatery today. Runway 84 has been around for 38 years and is a national landmark in the southern Florida area.
Tell us about the Eggplant Marino and how that came to be.
Dan Marino used to eat at Runway 84 before the first Anthony’s opened. Dan used to go to Runway after practices and games, and he wanted something a little lighter than your typical Eggplant parmesan loaded with breadcrumbs and heavy cheese. Anthony prepared the eggplant lightly dusted with flour (instead of breadcrumbs) and added sauce and Romano cheese (no heavy Mozzarella). Dan fell in love and Anthony named the dish “Eggplant Marino” when he opened the first Anthony’s in 2002 in Fort Lauderdale. Dan loved the entire Anthony’s concept and told Anthony he needed a location closer to where he lived, so Anthony and Dan partnered and started to open additional locations together.
There are two Anthony’s Coal Fired Pizzas in the Orlando area – one near Sand Lake Road and the other in Altamonte Springs. For more info, visit: https://acfp.com/locations/florida/
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By Tiffany Nguyen on Dec 22, 2018 01:54 pm
At David Ramirez Chocolates, it’s all about passion and perfection. They place a high value on using the best ingredients available, sourced from across the globe. Their goal is to bring you a superior product, and create an immersive and memorable culinary experience. They approach every creation with a focus on quality and artistry. Their team is trained in the old-world style, while incorporating innovative and pioneering techniques and flavors. Whether you are looking for artisan chocolates, macarons, chocolate gifts, milkshakes, chocolate covered bacon, or event catering, they’ve got you covered.
David Ramirez Chocolates began in 2010 with just two employees: David Ramirez and Nicole Turner Ramirez. They now they have two locations in Orlando and 42 employees. Their flagship store is located just a few minutes away from the Ritz-Carlton and their second location is on Plant Street in Winter Garden. David Ramirez also works at Rosen Shingle Creek as their only pastry chef.
A variety of artisan chocolates and macarons
Nicole Turner Ramirez
Gelato
For more information, please visit: davidramirezchocolates.com
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By Tiffany Nguyen on Dec 20, 2018 05:10 pm
Meet Rosen Centre’s Everglades Head Chef Fred Vlachos, Banquet Chef Francis Daniels and Executive Chef Michael Rumplik
It’s the busiest time of the year for the chefs at Rosen Hotels & Resorts as they are preparing for their highly anticipated Christmas day brunch; one of the most spectacular brunches in town. I got to sit down and chat with a few of the chefs at the hotels before I return next week to Rosen Centre with my family for their delicious and diverse Christmas day brunch.
You can find the dynamic duo Chef Fred Vlanchos & Chef Francis Daniels working all of the holiday brunches at Rosen Centre. They have been working together at Rosen Centre for 13 years. They first met when they were both working at Walt Disney World Swan & Dolphin Resort.
What do you do for Christmas every year? Every year on the 24th I have some friends coming over to my place and we celebrate and exchange gifts, lamb, turkey and Christmas cake that my wife makes. – Chef Francis Daniels
I’m so looking forward to having Christmas brunch here with my family. What is your favorite dish? I love the carved turkey with the gravy and cornbread stuffing. One of my favorites! – Chef Fred Vlanchos
What Christmas present do you want this year? For me the best present is when all of the family comes to the house. For me, that’s the best thing. – Chef Michael Rumplik
Photo credit: Mary Deatrick
Rosen Centre Hotel’s Christmas Day Buffet is a special way to spend time with family while enjoying an incredible holiday feast! An extensive buffet features holiday favorites such as roast turkey, candied yams, mashed potatoes and pineapple rum glazed ham, as well as unique dishes sure to become traditional favorites. Seafood lovers enjoy a spiced shrimp boil and a sushi spread. Be sure to make your own omelets and include Belgian waffles on your plate. Save room for dessert! Choices include Swiss sweets, all-American pumpkin pie, holiday cookies and cakes, flowing white and milk chocolate fountains and more. Adults receive unlimited mimosas and champagne. Take a stroll after and admire chef’s beautiful Gingerbread House on display, a sweet confection (pictured above). Reserve your seats at the table today for this very popular holiday event. Complimentary valet parking.
Christmas Buffet at Rosen Centre
Dec. 25, 11am – 5pm
9840 International Dr., Orlando, FL 32819
Price: $47.95* per person
Children ages 4-12: $18.95, children under 3: free
Complimentary champagne & mimosas
Free valet parking
*Christmas day only. Reservations recommended. Plus service charge and sales tax. Not valid with any other offers or discounts.
To make a reservation, please visit: RosenCentre.com/christmas/ or call (407) 996-8551
CHRISTMAS BUFFET MENU
SOUPS
- Seafood Gumbo
- Saffron Vegetable with Cannoli Beans
MARKET SALADS
- Roasted Beets with Feta
- Fresh Fruit Ambrosia with Honey & Coconut
- Couscous Salad with Shrimp & Mint
- Hearts of Palm with Grape Tomatoes
- German Fingerling Potato Salad with Caraway & Bacon
- Marinated Grilled Vegetable Salad with Fresh Dill & Feta
CHEESE & FRESH FRUITS
- International and Domestic Cheese Display
- Fresh Fruit & Berries Spectacular
ANTIPASTO DISPLAY
- Featuring an Assortment of Freshly Grilled Red & Yellow Peppers, Portobello Mushrooms, Kalamata Olives, Beefsteak Tomato, Buffalo Mozzarella, Artichoke & Asparagus along with Freshly Marinated Calamari, Clams & Mussels
- Prosciutto, Salami, Capicola, Mortadella, Assorted Italian Smoked Cheeses
SEAFOOD STATION
- Crab Claws, Spiced Shrimp Boil with Lemon, Cocktail & Cajun Remoulade
- Escabeche Marinated & Fried Mahi with Lemon & Lime
- Lemon-Basil Shrimp Salad
- Smoked Salmon with Classical Garnishes & Fresh Breads
BANSHOO
- Chef Yoshi’s Spicy Tuna & California Rolls
HARRY’S
- Shrimp Pinchos
- Chipotle Spiced & Glazed with a Dark Rum Mango BBQ
PASTA BAR
- Steamed Little Necks with Basil, Garlic, White Wine
- Egg Tortellini with Shiitake Mushroom, Peas & Fresh Basil
ENTRÉES
- Roasted Tom Turkey & Cranberry Sauce
- Traditional Cornbread Dressing
- Pan Seared Salmon with Roasted Fennel Cream
- Tenderloin of Beef Tip with Pearl Onions
- Candied Sweet Yam
- Yukon Gold Mashed Potatoes
- Broccoli Au Gratin
CARVING STATION
- Pineapple Rum Glazed Ham
- Apricots & Figs
OMELET AND WAFFLE STATION
- Belgium Waffle with Flavored Butters & Omelets Made-to-Order
- Lemon Buttermilk Pancakes served with Country Sausage or Applewood Smoked Bacon
- Eggs Benedict
SWEET INDULGENCE
- Assorted Breakfast Danish, Croissants & Muffins
- Warm Fresh Berry Chambord over Vanilla Ice Cream
- White & Dark Chocolate Fountain with Fresh Pineapple, Strawberry and Marshmallows
- Eggnog Cheesecake, Pumpkin Pie, Traditional Yule logs, Linzer Torte, White Chocolate Peppermint Mousse
- Black Forest Cake, Chocolate Pecan Pie, French Pastries & Petits-Fours
- Swiss Sweet Shots, Caramel Banana Bread Pudding, Ginger Bread Cheesecake
- Bûche de Noel and Stollen
- Spiced Egg Nog Caramel Flan
Meet Executive Chef Preston McCord from Clarion Inn Lake Buena Vista, a Rosen Hotel
This newly-hired Maryland native is bringing the cajun flavor to Christmas day brunch this year. He is most looking forward to serving up his Maryland crab cakes, peppercorn-crusted beef tenderloin, ham, sweet potatoes, and a nice, flavorful mac & cheese that he keeps getting rave reviews about.
Christmas Day Buffet at Clarion Inn Lake Buena Vista, a Rosen Hotel
Dec. 25, 11am – 3pm
8442 Palm Parkway, Lake Buena Vista, FL 32836
Price: $32.99* per person
Florida Residents’ Discount: 25% off on adult meals, must present valid Florida state ID when paying.
Children ages 4-11: $13.99
Children under 3: FREE (limit one child per paying adult)
FREE wine & champagne
FREE self-parking
FREE transportation to Disney, Universal Studios, Seaworld and outlet malls
*Christmas day only. Reservations recommended. Plus service charge and sales tax. Not valid with any other offers or discounts.
Fore more information or to make a reservation, please visit: clarionlbv.com/meetings-events/christmas/ or call 407-996-7236
CHRISTMAS DAY BUFFET MENU
SOUP & COLD DISPLAY
- Broccoli cheddar soup
- Cranberry salad with walnuts
- Fruit salad
- Gourmet cheese and cracker display
- Ahi tuna with wasabi
- Shrimp cocktail
SIDES
- Fireside marshmallow sweet potatoes
- Loaded mashed potatoes
- Green bean almondine
- Cheesy mac & cheese
ENTRÉES
- Herb crusted mahi-mahi
- Rustic chicken with garlic gravy
- Maryland crab cakes
CARVING STATION
- Honey ham
- Peppercorn crusted beef with mushroom gravy
BUILD-YOUR-OWN PASTA STATION
KIDS’ PRIVATE BUFFET
- Chicken fingers
- French fries
- Pasta marinara
- Mac & cheese
DESSERTS
- Apple pie à la mode
- Jack Daniels chocolate cake
- Lemon meringue pie
- Christmas Jell-o®
- Christmas cookies
DRINKS
- Eggnog
- Build-your-own hot chocolate bar
- Coffee bar
- Red or white wine
**Watch Executive Chef Preston McCord do a live Christmas cooking demonstration on FOX 35 WOFL this Saturday, Dec. 22 at 8am!**
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By Katherine Nguyen on Dec 20, 2018 10:28 am
One of the best days celebrated is National Sangria Day, which is December 20 this year.
Stop in at Cocina 214 in Winter Park or at Daytona Beach to enjoy their 2-for-1 sangria with the purchase of an entrée (limited 1 per person) AT ANY TIME OF THE DAY!
To enjoy my sangria, I also had some tamales on the side. What’s great about Cocina 214 tamales is how they have a great meat to masa ratio. The heat from the tamales is great and the best part of the dish, besides the meat to masa ratio.
There are a number of vegetarian options, including this mushroom quesadilla. If you want to add some head, ask for jalapeños because they’ll pack a punch. Their jalapeños are fresh as can be.
Don’t forget or skip dessert. The churros are pretty great and come with a sweet dip. Finally! After a year of waiting and hearing how great they are, I finally try these myself.
They’re slightly crunchy on the outside, but doughy on the inside. Yumm!
For more information, visit Cocina 214.
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Photo credit: Mary Deatrick
