Obliteration

by ShawnA @ The Painters Keys

Fri Feb 02 05:00:53 PST 2018

A couple of months ago, Peter and I wandered into an all-white room in the Auckland Art Gallery during moments of the museum’s opening show. This tour had already visited London, Buenos Aires, Shanghai and other hotspots. The room, set up like a typical New Zealand home with lounges, dinette, kitchen, piano and TV, lay in wait to be covered by visitors with sticky dots. Within minutes, a flurry of toddlers exercised their born obligation to vandalize the pristine little homestead with stickers. Like many starts, it was sputtered, incoherent, and a bit anti-climactic.

The post Obliteration appeared first on The Painters Keys.

New ViVi Bubble Tea featuring cotton candy bubble tea and more coming to Mills 50

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Oct 25 19:53:13 PDT 2017

Mills 50 will be home to a new bubble tea shop starting this December. Known for its cotton candy topped bubble tea and other innovative twists to the traditional Taiwanese drink, ViVi Bubble Tea will be located next to Chuan Lu Garden on East Colonial, joining other bubble tea shops such as longtime mainstay Chewy Boba Company and Bubbles and Ice in the Mills 50 District. From Sam Lau, co-owner of ViVi Bubble Tea: “I am proud to announce that I have partnered up with a good friend of mine from Hong Kong to bring ViVi Bubble Tea [ A very popular Taiwanese milk tea company with a twist that has been featured by Business Insider ] to Mills 50 District, Orlando. Its located right on the corner of Mills Ave and 50; next to Chuan Lu, & across the street from Little Saigon. Construction is already underway as we speak. We are looking to open up by the end of December. We hope to see you all very soon!” ViVi Bubble Tea 1111 E Colonial Dr Orlando, Florida 32803 https://www.facebook.com/ViViBubbleTeaMills50/?hc_location=ufi

Houdini vs. Sherlock Holmes

by Bob Seidensticker @ Cross Examined

Thu Feb 01 13:08:37 PST 2018

Any of us are susceptible to the allure of the pleasing supernatural answer over harsh reality. Magician Harry Houdini gave Sir Arthur Conan Doyle a choice between natural and supernatural explanations. Guess which one he chose.

Walk 1000 Miles 2018

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Sun Jan 07 11:07:02 PST 2018

2018 did not get off to as good a start as 2017…..it was wet and cold and frankly, just miserable, ergo I didn’t get to start my #walk1000miles challenge till 3rd January. Thankfully the day dawned bright and I woke early. I had been longing to get out for a nice long walk but didn’t […]

AutismOne 2017

by bravo @ Bravo Europe

Mon Aug 01 09:50:28 PDT 2016

AutismOne 2017 – Colorado Springs – May 24-28, 2017

L'articolo AutismOne 2017 sembra essere il primo su Bravo Europe.

An Open Letter to Anyone Applying for a Job at Kadence

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Oct 11 05:29:15 PDT 2017

by Michael Cuglietta An Open Letter to Anyone Applying for a Job at Kadence You are at the office, killing time on social media, when Kadence’s latest Instagram post appears on your feed. The trio behind Kappo is looking to hire a kitchen helper for their new restaurant. This puts an image in your head. One in which you are standing in a busy kitchen, wearing a white chef’s coat and tossing a pan full of sautéed mushrooms into the air with nothing more than a flick of the wrist. You say to yourself, life is too short to be spending forty hours a week chained to a desk. Sure, you make a good living. But there are more important things in life than money. I, like you, had romantic notions about working in a kitchen. That’s why, when I was given the opportunity to be a part of Kadence’s opening crew, I seized it. I’m here to tell you, despite what the Food Network might’ve lead you to believe, stepping into the kitchen is nothing like playing lead guitar in a rock band. It’s more comparable to being drafted into the armed services. Your day will start at 7am. If you are lucky, you will be home by 1am. But, usually, it’ll be closer to 2am. You will be working six days a week, for minimal wage. But, for every hour over 40, you will earn time and a half. This means, in order to make a living, you will have to work 80 to 90 hours a week. You will have to learn to work on an empty stomach. In the kitchen, there’s no time to stop and eat. On the odd occasion when the chefs do find time, they will prepare a family meal. Usually, fish scraps, which, in most restaurants, would’ve gone in the trash, marinated in soy sauce and served over rice. Or the same ingredients will be fried, along with an egg. The chefs have spent their entire professional lives in the kitchen. They are trained to eat fast. In just minutes, they will deposit their empty bowls in the sink, for you to wash. They will tell you to take your time. But the first seating is rapidly approaching. So you throw most of your meal away and get back to work. But don’t let the chefs catch you. At Kadence, wasting food is an unforgivable crime. Think of the job as a game of Tetris. As the blocks fall, you must organize them into neat rows. If you mislay a piece, or fall behind, your tower will reach an unmanageable height. Then the blocks will start dropping at an accelerated rate as you scramble to line them up and make them disappear before you get the game over screen. The sink will be your home. You will have other responsibilities, which will take you away from your home. But, no matter what else is on your plate, you are expected to keep your home in order. The chefs will give you small food chores. These are tests. If you pass, you will be given more opportunities, away from the sink. But every time you fail, you are further solidifying your role as dishwasher. Be careful what you wish for. Each time you demonstrate competency in a new task, it will become a part of your daily routine. And your routine is already so demanding, you spend 15 hours a day racing around the kitchen and, still, there isn’t enough time to get everything done. Since the stove is directly behind the sink, you will be asked to keep an eye on the chawanmushis, a savory Japanese egg custard, served at each seating. You will be told to take them off the stove the moment they set. If you do a good job, after service, the chefs will complement you. Then, from that moment forward, you will be in charge of cooking the chawanmushis. You do up to three seatings a night, serving ten guests at a time. It would be ideal if you could pre-cooked all the chawanmushis. Then, during service, all you would have to do is get them up to temperature. But there are only twelve chawanmushi bowls. This means, after each chawanmushi course, you will have to wash the bowls. Then cook the next round. This might seem simple enough. But during service, you are battling an already unmanageable list of things to do. You, for instance, are in charge of shucking the oysters. Shucking oysters is not hard. It’s the timing that makes it difficult. The oysters are served as a first course, right after the guests are seated. This is the toughest part of the evening, especially if the first seating is running late and the next set of guests are arriving. Kadence is a small restaurant, run by a small team, each of whom fill many roles. Jennifer Banagale, in addition to being part owner, is the pastry chef and one woman wait staff. After the savory courses, she must go behind the sushi bar to serve dessert, which means you get a temporary promotion from dishwasher to headwaiter. You must go into the dining room, pick up everyone’s dirty plates and bring them to the sink in the service station. While you are doing this, you notice the water glasses are near empty. And two guests have asked you to select a sake to pair with their dessert. The next seating, meanwhile, is standing at the bar in the adjacent room, waiting for someone to come pour drinks. No matter how rushed you may be, you must maintain a calm front. Greet each guest warmly. As you take their drink order, introduce yourself, ask them, “Is this your first time dining with us?” They will want to make small talk. There is an art to cutting off a conversation without offending the person you are talking to. You must become proficient in this art. Because Jen has poked her head into the room to tell you she has finished with the first dessert and needs you to pick up the plates before she can serve the final course. She reminds you, the water glasses need refilling and those two guests are still waiting for their sake. You pour two glasses of sake and put them on a tray. Also, on the tray, you place a pitcher of water. The couple in front of you is telling you about their trip to Japan. You need to get out of this conversation. Tell them you have to go bring drinks to the dining room. Apologize for having to leave. Smooth things over with a generous taste of sake. “Try some of this. Let me know what you think.” After the water glasses are filled, you drop the pitcher off at the bar. Then take the tray back into the dining room to collect the first round of dessert plates. By now, the sink and every available surface in the service station is filled with dirty dishes. The guests have just been given their final plate. This gives you ten minutes to shuck the oysters for the next seating. But first you must go to the bar and see if anyone is ready for another drink. You are happy to see Lordfer Lalicon, one of the chefs and owners, behind the bar, pouring drinks. He tells you, “I got this. Go do the oysters.” You head back into the kitchen, get the oysters out of the fridge. That’s when you remember, it’s been too long since you last checked the bathroom. Through a back door, you sneak into the dining room and slip into the bathroom, undetected. The toilet paper roll is almost empty. The seat is up and there is a collection of used paper towels on the floor around the trash bin. You sneak back out the way you came in and get a fresh roll of toilet paper from the storage closet. You return to the bathroom, careful to conceal the toilet paper behind your back. If a guest were to see you, walking through the dining room with a roll of toilet paper, the chefs would, surely, not be happy. You put the new roll in the toilet paper dispenser and fold the tip into a perfect triangle. You pick the paper towels up off the floor and put the toilet seat down. You wipe all surfaces with a sanitizing rag, light a new stick of incense. Then race back to the kitchen. The head chef and owner, Mark Berdin, is standing over your oysters. “How long have these been out of the fridge?” “I was just about to get to them. Then I remembered I had to check the bathroom.” Your response pisses him off. In the kitchen, mistakes can be forgiven. But there’s zero tolerance for excuses. These are Shigoku oysters, from Washington. He tells you they are the most expensive oysters currently on the market. He can’t afford to be having his dishwasher ruin them. He orders you out of the kitchen. That’s when you remember the chawanmushis. If you don’t get them started soon, they will not be ready in time. You fill the bottom of the steamer with water and put it on the stove. You line up the ceramic bowls and begin ladling in the batter. This is a delicate process. Each ceramic needs the same level of batter, so they will cook at the same pace. And you must be careful not to spill any. You have half the ceramics done when you hear chairs moving in the dining room. The guests are leaving. At Kadence, they practice the Japanese custom of walking their guests out. Guest service, Mark will tell you when you first start working at Kadence, is the number one priority. Even the food ranks second under guest service. You leave the chawanmushis and go to the front door. You stand with your hands folded behind your back. As each guest walks out, you look them in the eye, thank them for coming, and bow. When I say bow, I don’t mean simply lowering your head. You must bow at the waist. Don’t stop until your body is forming a 90 degree angle. Now that the first guests are gone, the dining room needs to be cleaned and reset. Every guest will need chopsticks, a cloth napkin, which you need to make sure is folded the proper way, and a glass for water, each of which needs to be polished until it sparkles. The bathroom will, once again, need to be cleaned. As the new guests are being seated, you have just enough time to get the chawanmushis in the steamer. But you must be quick about it. The moment the guest’s bottoms touch those seats, you are expected in the dining room with a pitcher of water. And, after their glasses are filled, you must get each of them an oshibori, a warm hand towel which, before service, you folded according to Japanese tradition, after soaking them in water infused with lemongrass. You will spend the first part of this seating fighting to get caught up with the dishes. Kadence serves a set menu. The same dishes are used in each seating. You better prioritize your dishwashing. Find the ones that are used for the early courses. Get those cleaned first. It’s still early but, just to be safe, you leave the sink to check on the guests. The man in seat nine is a camel. All the water glasses are nearly full, but for his. For the next couple of hours, you are going to be chained to this guest. Every few minutes, you will have to return to his side with a pitcher of water. This is, also, the last seating. The moment it is over, the chefs are going to want to go home. But they can’t leave until the restaurant is clean and reset for the next day. During last service, you better find the time to mop the kitchen, polish the stainless steel, put the trash out and all the cookware must be washed and returned to its proper place. * You pull into your driveway at 2:30am. All day, you have been operating on adrenalin. All of a sudden, a switch is flipped. Slowly, the adrenaline leaks out of your body. It’s replaced with hunger and fatigue. Your feet are so sore, all you want to do is sit on the couch and prop them up on the coffee table. But you are sweaty and smell of raw fish. You need a shower. You put a frozen pizza in the oven, crack open a beer and take it into the bathroom. You swallow two Advil. Then take a hot shower. After your shower, you eat your pizza in front of the television. You are careful to keep the volume down. You don’t want to wake your wife. She works normal hours. Tomorrow will mark a week since you’ve last seen each other awake. By the time you get in bed, it’s past 3:30am. Tomorrow is Sunday. On Sundays, the first seating is at 11:30am. You have to be back at the restaurant by 7am. There is so much adrenaline in the kitchen, it lingers for hours after you leave, making it hard to fall asleep. When Mark, Jen and Lordfer worked in New York City, they’d get out at 2am and go to a bar, where they’d drink with other cooks until 4am. When you finally doze off, it’s worthless because, in your dreams, you are back in the service station, bent over the sink, scrubbing dishes. Michael Cuglietta is the author of the forthcoming fiction collection, The Feast of Jupiter (Little Island Press, 2018), and the chapbooks Vertigo (Gertrude Press, 2012) and Clams in White Wine (Paper Nautilus, 2017). His work has appeared in NOON, Gettysburg Review, Tampa Review and elsewhere. http://mcuglietta.bigcartel.com Editor’s Note: Kadence is currently looking to hire a fulltime kitchen helper. Kadence kadenceorlando.com 1809 E. Winter Park Rd., Orlando, FL 32803

1st European Conference of Biomedical Research and Treatment for Autism

by bravo @ Bravo Europe

Wed Oct 05 15:47:44 PDT 2016

11 – 12 November 2016, Bari , Italy

L'articolo 1st European Conference of Biomedical Research and Treatment for Autism sembra essere il primo su Bravo Europe.

PRESS RELEASE: Spindrift Concepts Food Hall team steps back from Maitland City Centre Project

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Nov 21 20:14:32 PST 2017

Maitland City Centre, the $68 million, mixed-use development, open-air Festival Marketplace facing the park, where “shoppers and diners can stroll among fresh produce, bakery goods, specialty food shops, prepared foods and casual dining.” The Spindrift Concepts Food Hall, a 4,593-square-foot food hall led by Dovecote Chef Clayton Miller, first announced as a tenant for the City Centre in February 2017, recently released the below statement on pulling back from the project. PRESS RELEASE: “When Brian Grandstaff of Millenia Partners envisioned the downtown Maitland City Centre project during the conceptual phase he desired a community driven aspect; a gathering place where families and friends would come together. The concept evolved in 2015 to be a Chef Driven Food Hall with the assistance of brokers/consultants Mary Ashy and Maria Bonomo. Although at the time Food Halls were spreading from coast to coast like wildfire the idea was new to the area. Once the concept was vetted and the location in Maitland was determined to be an ideal fit based on its demographics and lack of foodie competition, the team then brought in Chef Clayton Miller to start assembling a lineup of the most highly regarded local independent operators. The team spent years assembling the culinary dream team and planning to bring this concept to Central Florida visiting food halls from coast to coast and internationally, including Eataly Dubai, Chicago & NYC, St Roch New Orleans, Krog Street Market Atlanta, Swans Market Oakland, The Conservatory Houston, City Kitchen NYC, and so on). Recently Maitland has been exploding with new development activity with many new projects hitting the market at the same time. Given the current landscape of upcoming restaurant and retailers, the Spindrift Food Hall team had to reconsider the sustainability of the project due to oversaturation. The team is disappointed to have to step back from the Maitland City Centre project but is not discouraged. They know the Food Hall concept is here to stay and are considering other urban infill projects with critical mass here in Central Florida. They look forward to supporting local talent here in our back yard and providing the gathering place that was originally envisioned. “

TACA – October 20-22, 2017 – Orange County, CA, USA

by bravo @ Bravo Europe

Mon Oct 09 15:52:12 PDT 2017

L'articolo TACA – October 20-22, 2017 – Orange County, CA, USA sembra essere il primo su Bravo Europe.

Moe’s Tour de Burrito pop up restaurant truck headed to Orlando November 9th

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Fri Nov 03 19:56:16 PDT 2017

**Sponsored Post** Moe’s Southwest Grill is a fast-casual restaurant franchise that serves high quality and fresh southwestern food at 700+ locations nationwide with an extensive variety of menu items to please the entire family – from burritos to specialty items like quesadillas, nachos and stacks! Moe’s Southwest Grill’s Tour de Burrito traveling restaurant — housed inside a mobile dining truck — will offer guests the chance to experience how their fresh ingredients are made in-house at Moe’s. They will be in Orlando on November 9th. Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/ • Tour locations: o November 2-3 NYC: 395 Broome Street, New York, NY 10013 o November 6-7 Atlanta: Atlantic Station, 1380 Atlantic Drive, Atlanta, GA 30363 o November 9 Orlando: Harbor Park, 4990 New Broad St, Orlando, FL 32814 o November 10 Tampa: 701 N Marion Street, Tampa, FL 33602 The pop up experience will be prepping new seasonal salsas, grilling all-natural proteins, and chopping fresh veggies Moe’s style– from slicing, dicing and spicing. Moe’s ingredients are made in house at every restaurant, every day. Seasonal salsas on their salsa bar, pico de gallo and even their tortilla chips are made in house. Each day, Moe’s “roadies” cook all-natural proteins on the grill and chop nearly 25,000 pounds of tomatoes, 10,000 pounds of onions, and almost 3,000 pounds of jalapenos and cilantro across their 700 restaurants. To showcase the daily preparation of these fresh ingredients, they are touring this pop up experience to allow fans to see, touch, smell and taste what goes into making their Moe’s favorites. Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/ Moe’s Southwest Grill #madeatmoes • http://instagram.com/moessouthwestgrill • https://www.facebook.com/MoesSouthwestGrill • www.Moes.com

The inner game of art

by ShawnA @ The Painters Keys

Fri Jan 12 05:00:36 PST 2018

In the new pile of books brought by Santa and others, I noticed an early edition of The Inner Game of Music. Written in 1986 by Barry Green, former Principal Bassist for the Cincinnati Symphony Orchestra, “The Inner Game” explores how musicians can temper the hang-ups that stymie heightened creative expression. After researching the nuts and bolts of peak performance with his co-author, sports psychology coach W. Timothy Gallwey, Green determined that performance techniques used by tennis players might also be applied to the arts. Artists, like athletes, while chasing flow and the truth, can instead be bound up with fear, perfectionism, rote ad bad vibes.

The post The inner game of art appeared first on The Painters Keys.

Yuki Hana’s Five Year Anniversary Celebration

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Thu Jan 25 15:28:14 PST 2018

Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup. Every season Yuki Hana hosts an Omakase dinner which means “leave everything up to the chef”.  I always look forward to Yuki Hana’s Omakase dinners because I know a lot of time, preparation, and research goes into each Omakase dinner to draft up and provide an adventurous menu for their guests.  This Omakase dinner was extra special because they were also celebrating their Five Year Anniversary.  If you haven’t been to an Omakase dinner experience at Yuki Hana, you are truly missing out on a local mind-blowing culinary adventure.  No experience is the same and you will never forget how spectacular it is. Sakitini with pomegranate, arugula syrup, citrus, fish sauce, spicy shiitake sugar rim and dehydrated lemon slice. Chef Steven’s Amuse – Sweet potato puff, cured cobia sashimi, edamame crème fraiche, pickled shallot.  The edamame crème fraiche filling inside the puff was ridiculous, I loved it.  The cured cobia sashimi was the perfect fish for this delicious appetizer. Chef Steven’s 1st Course – Hokkaido scallop, sweet shrimp with heads crispy fried, tossed in uni mayo, anchovy powder, seasoned anchovy, ume gel, and shiso. Perfect balance of soft & crispy.  Delicious! Chef Steven’s 2nd Course – Madai, charred negi soy gel, jalapeño foam, citrus marinated cucumber, and crispy salmon skin.  Those crispy salmon skins were AMAZING.  I loved this refreshing dish. Chef Steven’s 3rd Course – Crispy hand roll cone with unagi, bacon jam.  Second picture is chu-toro tartare, ikura, furikake.  Who doesn’t enjoy eating a hand roll?  No chopsticks needed! Chef Albert’s 4th Course – Congee with lobster, clams, shrimp, uni and squid ink rice chips.  This was my favorite!  I wanted to lick the plate after I was finished eating but didn’t want to get any weird looks.  I wish the squid ink rice chips with uni was an appetizer on their regular menu.  I’m obsessed with them!  My biggest weakness is chips. Chef Albert’s 5th Course – Poussin served with winter green, sesame dressing, pickled cucumber, whipped tofu, charred orange.  This was the best grilled chicken that I have ever eating in my life.  The seasoning was perfection. Chef Albert’s 6th Course – Bison skirt steak, shaved truffle, asparagus, Shimeji mushrooms, beet, black pepper sauce.  Divine! Ping’s Dessert – Japanese cotton cheese infused with matcha, matcha macaroon, durian ice cream, dark cherry soup.  So much heart and passion went into this dessert.  It was heavenly.  I love homemade cakes, ice cream and macarons! The kind and hardworking owner of Yuki Hana, Ping Jiang, and her team of dedicated an talented chefs. This was my third Omakase experience at Yuki Hana and the skills, quality, creativity, and taste just keep getting better.  I am looking forward to their next Omakase dinner.  I’m truly grateful for the opportunity to attend these dinners on behalf of Tasty Chomps.  I hope to see you all at the next one!  Please follow Yuki Hana on IG at @yuki_hana_sushi for their latest updates and upcoming events.   Yuki Hana Fusion Sushi 3635 Aloma Ave Oviedo, Florida 32765 (407) 695-8808 http://sushiyukihana.com

It’s a wrap….bye bye Isle of Wight

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Sat Feb 04 15:16:08 PST 2017

As I said in my previous post; It’s alright on the Isle of Wight I have to admit that when the time came to leave I felt really reluctant to go. But before departure I had to make the most of the 2 half and 1 full day I had left on the island after my […]

I’ve got a ticket to Ryde….

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Wed Jan 11 13:49:58 PST 2017

I can’t tell you how delighted I was to get the call from my agency asking if I was interested in taking on a job on the Isle of Wight!!! Was I ever!! Yes, for sure. It’s on my list of plans for 2017; 2 islands to visit this year, so definitely. As well as […]

Exclusive: Orlando Chef Sonny Nguyen of Domu to compete in Washoku NYC

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Fri Oct 13 21:13:11 PDT 2017

Orlando Chef-proprietor Sean “Sonny” Nguyen of Domu at East End Market has been chosen as a semi-finalist to compete this month in the New York qualifying competition for the Washoku World Challenge, a cooking contest in which Japanese cuisine chefs from all over the world compete in technical expertise and passion for Japanese food. The contest, the 5th of its kind, is organized by Japan’s Ministry of Agriculture, Forestry and Fisheries for non-Japanese chefs. Chefs must be of non-Japanese nationality with experience in cooking Japanese cuisine AND over 2 years of experience as a chef (current place of residence can be any country, including Japan). Qualifying tournaments will be held in six cities worldwide (London, New York, Los Angeles, Hong Kong, Bangkok and Tokyo). The six chefs who pass the qualifiers will be invited to the final tournament, to be held in Tokyo on February 13th and 14th, 2018. The number of Japanese restaurants located overseas has drastically increased by approximately 60% from an estimated 55,000 in 2013 to 89,000 by July 2015. However, in some of these Japanese restaurants located overseas, there are some cases wherein chefs without appropriate knowledge and skills regarding Japanese cuisine engage in preparing meals. The Washoku organizers, backed by the Japanese government, have created guidelines to make sure Japanese cuisine created by foreign chefs is prepared with the appropriate knowledge and skill. Chef Nguyen, who is of Vietnamese descent, has been training with the help of a Japanese masterchef in New York as well as advisement from friend and fellow chef Mark Berdin of Kadence. He has been learning how to make soba noodles by hand and Japanese cuisine in general once or twice a month in New York along with a lot of personal practice and self training. “The application process was tough and they only select a certain amount of chefs around the world based on their recipes and skill, in which I just found out yesterday that I was chosen to move forward to the NYC competition!” said Sonny Nguyen. For the qualifying competition, Chef Nguyen had to create a recipe for his own unique dashi soup and a kaiseki appetizer box containing 5 specific Japanese techniques of cooking. “I think this is a big deal for us here in Orlando, especially if I advance further (not holding my breathe lol) but also because I want to represent our city and put us on the map, even if I don’t place,” Sonny said. The competition will be judged by Michelin rated Japanese kaiseki chefs with media and live tv coverage to Japan of the cooking competition events in New York. “Kaiseki is focused on simple, clean, umami flavors and is very seasonal.” The theme of this year’s competition is umami flavor. In Japan, the technique of extracting umami from kombu kelp and bonito flakes to create dashi broth was developed approximately 500 years ago. The basic dashi is made with kombu and bonito flakes. The combination of the glutamic acid in kombu and the inosinic acid in bonito flakes create a delicious umami taste. For the competition, chefs had to create one suimono soup (with at least three ingredients) reflecting the UMAMI theme, made with fish or shellfish, vegetables, and citrus or sprout of an aromatic plant. Chefs also had to create one fuchidaka mori (with at least five dishes) reflecting the UMAMI theme, including nimono (simmered foods), yakimono (grilled foods), agemono (deep-fried foods), aemono (marinated foods)/sunomono (foods dressed with vinegar), and arrange attractively in the fuchidaka. Fuchidaka is not the name of a dish or a meal, rather it is the name of the container itself (think bento box). Contestants in the qualifying competition will compete on: 1. Test of cooking technique (basic knife skills) – 30 minutes Basic knife skills: One 15cm long daikon radish Techniques tested: – Daikon katsura muki 30cm – Daikon ken for roughly three people – Daikon wagiri, shikishi giri, tanzaku giri 2. Suimono (for five people) – 90 minutes Contestants will be asked to cook the recipe they have submitted for the application screening. The soup must use dashi made from kombu kelp and bonito flakes. Below are some photos from Chef Nguyen’s submission: If he wins in the qualifying tournament, Chef Nguyen will: – Be invited to the final tournament, to be held in Japan – Be able to participate in Japanese cooking seminars in Japan – Have the chance to apply for the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries (Bronze) – Be covered by international media In the mean time, besides preparing for this tournament, Chef Nguyen is getting ready to open his second ramen shop, Domu in Jacksonville, and who knows what else is in the works. Sonny Nguyen: “My end goal is to specialize in making noodles. Ramen, udon, soba, all by hand since the technique is rare nowadays and is really an art that goes beyond measurements. It’s about full body movement, feel, and smell.” “The chef I’m training with has been making soba by hand for over 10 years and learned from his teacher in Tokyo who was 90 years old at the time, making him his last student.” “We use high quality buckwheat flour that is stone milled by hand in Seattle to make the soba noodles. Pretty expensive stuff but smells great. Plus buckwheat is good for you.”

A “Personal Relationship” With Jesus? I Doubt It.

by Bob Seidensticker @ Cross Examined

Fri Jan 19 10:00:39 PST 2018

“I have a personal relationship with Jesus” comes easily to the lips of many Christians. But have you ever stopped to think what this would mean in practice? Let's explore what a “personal relationship” with Jesus would actually look like.

What’s New In Translation: February 2018

by Stefan Kielbasiewicz @ Asymptote Blog

Mon Feb 05 06:00:59 PST 2018

For many of us, this month will be either the coldest or the hottest of the year; luckily, the books we’re focusing on this February are resilient and long-lasting—featuring new titles from Albania all the way to Latin and Central America.  Blood Barrios by Alberto Arce, translated from the Spanish by John Washington and Daniela Ugaz, Zed Books […]

First Watch rolls out new single-origin coffee nationwide, supporting women growers in Colombia

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Sun Jan 14 09:43:07 PST 2018

Florida-based breakfast, brunch, and lunch restaurant chain First Watch has recently unrolled a new coffee program, called Project Sunrise, using a new single-origin coffee sourced from women coffee growers in Huila, Colombia. The coffee program helps support a women-led growers organization called Mujeres en Café in Huila, Colombia. Traditionally, the coffee growing industry in Colombia has been male-dominated. Due to the country’s decades-long civil conflict, many women in Huila lost their husbands, brothers and sons and have now taken over the family business. Together, they formed Mujeres en Café and embarked on a mission to create sustainable businesses that elevate the lives of their families and improve conditions in their rural communities. “During our visit to Huila, we met groups of women in several villages who have dedicated their lives to producing great coffee. They are proud of their work and were eager to welcome us into their homes, walk us through their farms and share their stories,” Shane Schaibly, corporate chef and VP of culinary strategy for First Watch, said in an announcement of the new coffee program. “Each year, we serve more than 8 million cups of coffee in our restaurants. Through Project Sunrise, that gives us 8 million incredible opportunities to support these hard-working women and their families in Huila in 2018.” The high-quality beans these women grow and harvest in Huila are exported to the U.S. and roasted by the experts at Royal Cup Coffee in Birmingham, Alabama, exclusively for First Watch. The restaurant company pays a premium for these single-origin beans, which will be relayed back to the women farmers in Huila to help improve their quality of life and help facilitate their operations. Schaibly spent months working with coffee growers and roasters to develop a coffee that would complement the complex dishes, flavors and textures found on the First Watch menu. First Watch’s new Project Sunrise coffee fits the bill – it features a medium body, with hints of cherry, orange, toasted nuts, honey, milk chocolate and caramel, which makes for an ideal complement to First Watch’s variety of fresh breakfast, brunch and lunch dishes. For more information on First Watch’s Project Sunrise, visit blog.firstwatch.com. We were recently invite to try some of the new coffee at First Watch as well as sample some seasonal dishes like the millionaire’s bacon, four slices of hardwood smoked bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle, and the cinnamon chip panacake. I enjoyed their new coffee, particularly the rich depth of flavor that complimented the dishes well.

The Isle of Thanet 

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Mon Feb 05 11:57:35 PST 2018

Three years ago when we first moved to Broadstairs I had just a tiny inkling of the history of the area known as the Isle of Thanet. Formed when sea-levels rose after the last glacial period (around 5000BC), with links to the Stone Age and Bronze Age, at the time of the Romans the Isle […]

Asymptote Book Club: In Conversation with Rimli Bhattacharya

by sarah_booker @ Asymptote Blog

Mon Feb 12 06:00:02 PST 2018

Our second Asymptote Book Club interview is an in-depth discussion of Aranyak, a seminal work of Bengali literature translated into English by Rimli Bhattacharya. In a wide-ranging conversation with Asymptote Assistant Editor Chris Power, Rimli Bhattacharya reflects on Aranyak’s enduring importance, how a bout of “language sickness” led to its translation into English, and why […]

Surfing with Nixon

by bravo @ Bravo Europe

Mon Jun 27 13:54:39 PDT 2016

This year Silver Spring is one of the sponsors of the event “Surfing with Nixon” which will be held in Phoenix, Arizona, USA in the month of August 2017. Surfing with Nixon is a nonprofit organization that gives Autistic Kids in Arizona a chance to surf as a form of water therapy. Surfing give these kids sensory input and teaches […]

L'articolo Surfing with Nixon sembra essere il primo su Bravo Europe.

Easel living

by ShawnA @ The Painters Keys

Tue Jan 16 05:00:24 PST 2018

After the electronic shower of your New Year’s resolutions, (and my own resolution to grow my hair this year) I was passing my easel and paused to note its magnificence. Like many artists who wrote to mention that they don’t believe in resolutions, looking at the upright, decent instrument that my easel is, I realized that, with its help, things pretty well take care of themselves.

The post Easel living appeared first on The Painters Keys.

Announcing Our January Book Club Selection

by david_smith @ Asymptote Blog

Thu Feb 01 06:00:24 PST 2018

Bibhutibhushan Bandyopadhyay’s Aranyak will be our second Asymptote Book Club title. We’re delighted to be sharing one of the gems of Bengali literature with our subscribers: the novel’s English translator, Rimli Bhattacharya, describes it as “a chronicle of the dispossessed in visionary prose.” Bandyopadhyay is perhaps best known as the writer whose work inspired Satyajit […]

First Watch rolls out new single-origin coffee nationwide, supporting women growers in Colombia

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Sun Jan 14 09:43:07 PST 2018

Florida-based breakfast, brunch, and lunch restaurant chain First Watch has recently unrolled a new coffee program, called Project Sunrise, using a new single-origin coffee sourced from women coffee growers in Huila, Colombia. The coffee program helps support a women-led growers organization called Mujeres en Café in Huila, Colombia. Traditionally, the coffee growing industry in Colombia has been male-dominated. Due to the country’s decades-long civil conflict, many women in Huila lost their husbands, brothers and sons and have now taken over the family business. Together, they formed Mujeres en Café and embarked on a mission to create sustainable businesses that elevate the lives of their families and improve conditions in their rural communities. “During our visit to Huila, we met groups of women in several villages who have dedicated their lives to producing great coffee. They are proud of their work and were eager to welcome us into their homes, walk us through their farms and share their stories,” Shane Schaibly, corporate chef and VP of culinary strategy for First Watch, said in an announcement of the new coffee program. “Each year, we serve more than 8 million cups of coffee in our restaurants. Through Project Sunrise, that gives us 8 million incredible opportunities to support these hard-working women and their families in Huila in 2018.” The high-quality beans these women grow and harvest in Huila are exported to the U.S. and roasted by the experts at Royal Cup Coffee in Birmingham, Alabama, exclusively for First Watch. The restaurant company pays a premium for these single-origin beans, which will be relayed back to the women farmers in Huila to help improve their quality of life and help facilitate their operations. Schaibly spent months working with coffee growers and roasters to develop a coffee that would complement the complex dishes, flavors and textures found on the First Watch menu. First Watch’s new Project Sunrise coffee fits the bill – it features a medium body, with hints of cherry, orange, toasted nuts, honey, milk chocolate and caramel, which makes for an ideal complement to First Watch’s variety of fresh breakfast, brunch and lunch dishes. For more information on First Watch’s Project Sunrise, visit blog.firstwatch.com. We were recently invite to try some of the new coffee at First Watch as well as sample some seasonal dishes like the millionaire’s bacon, four slices of hardwood smoked bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle, and the cinnamon chip panacake. I enjoyed their new coffee, particularly the rich depth of flavor that complimented the dishes well.

Homestead Harvest Dinner at Highball and Harvest – Oct 26

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Oct 10 20:13:06 PDT 2017

HIGHBALL & HARVEST ANNOUNCES MENU AND SILENT AUCTION ITEMS FOR HOMESTEAD HARVEST AT WHISPER CREEK FARM ON OCTOBER 26   ORLANDO (October 1?2?, 2017) – On October 26, from 6:00-9:00 p.m. Highball & Harvest will be hosting Homestead Harvest, the first chef-collaborative dinner at Grande Lakes Orlando’s on-site farm, Whisper Creek Farm. The evening will benefit Fleet Farming, a local non-profit organization whose goal is to assist in fostering a movement which moves towards a more sustainable farming and food production system in the region. Highball & Harvest’s Chef Scott Pizzo and Peter Zampaglione, Executive Chef of The Ritz-Carlton Orlando, Grande Lakes will be joined by an all-star line-up of local chefs who are donating their time and resources to creating a once in a lifetime culinary adventure. Menu Scott Pizzo, Highball & Harvest Whiskey Shooter Argentinian Roasted Suckling Pig, charred pumpkin   Kenny Gilbert (Top Chef), Gilbert’s Underground Kitchen/Gilbert’s Social Smoked Alligator Ribs with SC BBQ Sauce Field Peas with okra, smoked gator broth, radish, savory herbs and spices  Kathleen Blake, The Rusty Spoon Deviled Eggs Duck Mortadella James Petrakis, The Ravenous Pig Wood-Grilled Octopus, black garlic skordalia, roasted beets Lamb Kofta, quince yogurt, dill pesto   Elek Kovacs, The Osprey Tavern Pickled Shrimp, chili citrus marinade, fresh garden vegetables Pheasant, local rice grits, corn succotash Kevin Fonzo, Kevin Fonzo Foundation Red Kuri Squash Soup, truffle, Brussels sprouts, pears, apple Smoked Duck Leg Confit, wild mushroom, duck liver, mushroom broth, garlic chips Paula DaSilva, Burlock Coast Seafare & Spirits at the Ritz-Carlton, Fort Lauderdale Palmetto Creek Farms Pork Belly, truffle grits & collards Wahoo Crudo, pickled heirloom tomatoes and chili peppers John Janucik, JW Marriott Orlando, Grande Lakes Lobster Deviled Duck Egg, house bacon, surplus mustard aioli, chili oil Smoked Short Rib, butternut squash pierogi, local mushrooms, sour cream Espuma, horseradish crumbs Stanley Miller, The Ritz-Carlton Key Biscayne, Miami Lamb and Chorizo Empanada, olive, raisin, pimento Chilled Heirloom Tomato and Melon “Tea”, Popcorn, Avocado, Lemon Oil   Sebastien Thieffine, The Ritz-Carlton Naples Daisy – Florida Keys Honey Millefeuille, candied raspberries, crunchy pistachio Coonies: chocolate chip cookie/brownie bar, salted butter caramel ice cream, vanilla bean gel Stephane Cheramy, The Ritz-Carlton and JW Marriott Orlando, Grande Lakes Assorted Pastries   In addition to a feast from some of Florida’s star chefs, the event will also host a silent auction with a number of luxury items from local businesses. Items include a Spa Day for Two at the Ritz-Carlton Orlando, Omakase Dinner for Two at Seito Sushi, and A VIP Dinner for 10 Guests in Your Home with Chefs from Ritz-Carlton Properties.  Homestead Harvest will offer a beverage selection from local vendors including craft cocktails from Highball & Harvest and there will be live music from Brocato Entertainment. About Fleet Farming: Fleet Farming strives to reduce the environmental impact of food production through a pedal-powered, hyperlocal urban farming model that creates a culture of health and vibrant ecosystems by: teaching an intergenerational fleet of volunteers how to grow their own food, activating and re-engaging the community through biweekly Swarm Rides, and creating a breathe free and biodiverse environment through emissions-free, organic farming.   Tickets are $135 per person and can be purchased online here. For more information please visitHomesteadHarvestatWCF.com.

Dockless bike-share company Ofo rolls into Lone Tree

by Alex Scoville @ The Denver Post

Mon Feb 12 21:55:13 PST 2018

The dockless bike-share company Ofo arrived in Aurora last fall and is now setting its sights on the west Denver metro.

First Look: Sticky Rice Lao Street Food

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Tue Jan 02 20:04:05 PST 2018

Had a truly delicious lunch today at Sticky Rice Lao Street Food! Located on the first floor of Bikkuri in Mills 50, the owners of Sticky Rice has transformed the small restaurant into something resembling an outdoor Laotian night market stall with dark ceilings and low, wooden tables. The menu is very affordable with most dishes ranging from $4 to $5, perfect sizes for sharing over Laotian beers with friends if one chooses. You’d be tempted to order the whole menu. It reminded me of places my uncles would go to enjoy grilled meats and beers (they serve BeerLao here!) late into the night growing up. Alot of the food had flavors that reminded me of my childhood, though Vietnam is a neighbor of Laos there are some similarities as well as differences in the cuisine. I loved the char on the grilled chicken wings seasoned in fish sauce and sugar, and the crispy pork rice lettuce wrap which had little crunchy bits and pieces of roast pork. It’s important to note that the sticky rice order is meant to be eaten with other dishes such as the pork sausages or beef jerky rather than alone – making a perfect combo of carbs and meat. They also had a delicious noodle soup that reminded me of Vietnamese banh canh or udon noodle soup called khao piek sen. khao piek sen noodle soup Another favorite was the pork tapioca dumplings, sticky chewy white balls of tapioca stuffed with crispy pork and garlic! pork tapioca dumplings Save room for dessert like the sweet pandan jelly in coconut milk, mango sticky rice, and coconut gelato on purple sticky rice served inside bamboo. We dunked our sticky rice in the sweet coconut milk for that extra sweetness. Overall very impressed by the food and the authenticity of flavors at Sticky Rice – definitely will bring my family back here to try. Go soon and with friends and enjoy Orlando’s first and only Laotian street food restaurant! They are open 11:30am to 10:00pm daily. Sticky Rice Lao Street Food 1915 East Colonial Drive Orlando, Florida https://www.facebook.com/pg/StickyRiceStreetFood

WATCH: Shaun White’s first halfpipe run at the 2018 Winter Olympics

by Joe Nguyen @ The Denver Post

Mon Feb 12 20:56:42 PST 2018

If Shaun White's first halfpipe run in the preliminary round is any indication of what to expect, the final airing on Tuesday night will be must-watch television.

First Look: Mai’s Bistro in Mills 50

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Mon Dec 18 19:03:26 PST 2017

Mai’s Bistro is a new fast casual restaurant that has opened up in Orlando’s Mills 50 District, specializing in Vietnamese street food such as banh mi, Vietnamese sticky rice, and banh cuon rice crepes. They bake their own bread and sweets and make everything in house. On a recent visit, I loved their banh cuon rice crepes and their variety of both sweet and savory Vietnamese sticky rice (xoi). You could get bbq roast pork, chinese sausage, or shredded chicken for savory sticky rice and jackfruit for sweet sticky rice. They bake their bread from scratch on site and their grilled pork banh mi is one of the best i have had. Their staff was very friendly and hospitable. Will try again soon and update! Mai’s Bistro in Mills 50 830 E Colonial Dr A, Orlando, FL 32803 Menu: maibistrousa.com Phone: (407) 730-8538

Vote in Visit Orlando’s Orlando Signature Dish Poll – Featuring Honey

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Oct 17 20:40:40 PDT 2017

Orange County Mayor Teresa Jacobs and Visit Orlando released a poll to vote for Orlando’s signature dish. Honey is the key ingredient, an important choice not only due to our region’s abundance of honey flavors, particularly orange blossom, but also because of the critical role bees play in our ecosystem in pollinating our local crops. In 2016 alone, the state produced 17 million pounds of honey and 500 new beekeepers register every year — many in Central Florida. In recent years, bee populations have decreased as much as 45 percent due to a mysterious disease called colony collapse disorder, caused by a combination of destruction of wild habitats, disease and widespread pesticide use. There has been some critique that most signature dishes from cities evolve over time – think Chicago – style deep dish pizza or the Philly Cheesesteak. Some say this is an inorganic and forced measure – you just know it if it is Orlando’s signature dish. I think with time, Orlando will find its signature dish on its own, certainly. When that might happen – who knows – but in the mean time, I think it is fine to have these competitions which brings much needed attention to our local growing food scene, particularly outside of the theme parks. We know it might not be “the” signature dish, but it’s a start. The competition is open to all Orlando restaurant chefs with a license to serve food. Vote for your favorite local Orlando “honey” themed dish by Nov. 3 at: Visitorlando.com/dish The winner will be presented at the Visit Orlando luncheon on December 7th.

Seasonal Features + Fun Cocktails at Duffy’s Sports Grill

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Thu Nov 30 20:00:16 PST 2017

I’ve been a fan of Duffy’s since I was young, growing up in South Florida where the chain is quite prevalent, well-known for their tasty wings and sports bar atmosphere. They recently opened up a few restaurants here in Orlando and invited us to check out their new seasonal menu. My favorite was the Oktoberfest inspired fried pork schnitzel! Here’s a quick look at the new Seasonal Features + Fun Cocktails at Duffy’s Sports Grill (Address: 315 N Alafaya Trail, Orlando, FL 32828) Their Lobster Tacos, Tequila Lime Steak Tacos, Jumbo Lump Crab Macaroni & Cheese and Blazin’ BBQ Cheeseburger are the newest specialty features on their football menu. Blazin’ BBQ Cheeseburger includes: 1/2 lb. char-grilled Certified Angus Beef® with signature Jack Daniels® Single Barrel BBQ sauce, pepper-jack cheese, hot bacon and hot bacon jam, grilled onion, pepper-crusted bacon and house-made burger sauce on a toasted King’s Hawaiian® roll with choice of one side.   New menu item on the regular menu includes: New York Reuben, featuring ½ lb. shaved corned beef with sauerkraut and swiss cheese on grilled rye bread. Homemade Meatloaf- made from scratch daily, while supplies last. Mussels Marinara   New cocktails include: Southern Sling, featuring Jack Daniel’s Whiskey, Banana Liqueur and Bitters Jack Daniel’s Single Barrel Select, a special barrel selected just for Duffy’s with subtle notes of caramel and spice with bright fruit notes and sweet aromatics. Served neat or on the rocks

When artists talk

by ShawnA @ The Painters Keys

Fri Feb 09 05:00:33 PST 2018

Last weekend we hit the highway and pulled up to a storefront in a nearby coastal city. Inside sprawled an art space where a handful of artists mingled beneath a barrel ceiling lit to the hilt before taking their places for a panel discussion. The gallerist, prepared with notes and video, dangled questions about background, motivation and process while we cast our glances around the room at one another’s work.

The post When artists talk appeared first on The Painters Keys.

Levels of achievement

by ShawnA @ The Painters Keys

Tue Feb 06 05:00:02 PST 2018

Every once in a while some experts will have a conference and announce that painting is now dead. They are usually referring to somewhat realistic paintings that depict something or other that a more or less average person can understand.

I’m painting in a place called Treguier in Brittany. About a hundred meters along the quay, another man is also painting. As it’s time for a Pernod, I take the opportunity to have a look.

The post Levels of achievement appeared first on The Painters Keys.

Pizzeria Roberti in East Orlando

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Fri Dec 15 03:53:59 PST 2017

Pizzeria Roberti can be found tucked in a small corner on the east side of Orlando, off of Curry Ford and Chicksaw Trail. Here you will find one of the best pizzas in Orlando – from the crispy, tasty house-fermented crust to the house-made mozzarella cheese, Pizzeria Roberti is the real deal. Joseph Roberti, owner and chef of Pizzeria Roberti, takes a lot of pride in his work and it shows through the quality of the food here. Roberti tells us, “Our pizza on the surface is a New York Style Pizza, but underneath it is much more complex than that. In reality it is a combination of Artisan style pizza, Neapolitan style pizza, and traditional New York style pizza.” “Our dough is made from cultivated yeast produced in house similar to the production of artisan sourdough breads (Artisan characteristic). Our sauce is made from San Marzano tomatoes imported from Italy and less than a handful of all fresh ingredients (Neapolitan characteristic). We bake our pies in a traditional bakers pride pizza oven (New York characteristic), but we cook them at a high heat between 550 and 575 degrees Fahrenheit (similar to a Neapolitan characteristic). Our cheese is a combination whole milk and part-skim Grande Mozzarella (New York characteristic).” “Every ingredient of our specialty pies is produced in house. Our specialty slice pies are often garnished to order not unlike a dish coming out of a high end restaurant. And that is just the pizzas. We also have beer, wine, salads (all dressings made in house), subs, appetizers (such as our homemade fresh mozzarella), pastas (all sauces made in house), and vast catering menu. We are off to a great start in developing our concept and look forward to continually evolve as we grow. “As a kid my father used to take me to a local pizza shop a few days a week and the cooks used to teach me little things here and there. By the age of 8 or 9 I made my first slice pie. Fast forward a bit to 14, I was now living in Orlando, Fl, and about to start high school. I was looking to get started in my cooking career and I got my shot at a neighborhood pizzeria & bar. I started as a prep cook, then learned the hot line, then pizza station, and even serving from time to time.” “I liked my job but had ambitions for more, I wanted to pursue a career as a professional chef. As soon as I got my license I took a job on I-drive as a dishwasher in a much bigger and more known restaurant. It was a step backward, but it was also a foot in the door with a successful brand. Fast forward again about 3 years, I worked at few spots around Orlando, most notably the Citrus Club under chef Scott Haegele, and went to culinary school.” “Upon graduating culinary school I decided to go back to New York to learn how to transition from a cook to a chef. I got my shot, this time with accomplished chef Hung Huynh who took me under his wing, trained me, and gave me the exposure and opportunity to work with many great culinarians.” “Fast Forward another 4 years, I’m living in Miami, at this point a chef myself running various kitchens. In 2015 I created a company “Motion Hospitality Group” as a hospitality consulting business, with the intention of one day opening a place of my own. Fast Forward to today where Motion Hospitality Group currently owns and operates its first restaurant concept: “Pizzeria Roberti”.” What are your first childhood food memories? One of my first memories with food was when I was around 5 or 6, my parents weren’t home and my brother was watching me. He must have fallen asleep or something, and I made an apple omelet. The first thing I have ever cooked by my memory. What are some of your favorite dishes at Pizzeria Roberti? My favorite dishes at the pizzeria are the pesto & margherita pizzas, chicken marsala with farfalle pasta, and the pizza dough zeppoles. What do you like to cook for “comfort food” at home with your family? My Favorite thing to eat at home is Mom’s Lasagna. The Sauce “Our pizza sauce consists of a combination of San Marzano tomatoes imported from Italy and all fresh ingredients including fresh herbs and garlic. San Marzano tomatoes are known for their natural sweetness and low acidity.” The Dough “Our dough is made in house with our specially cultivated yeast, which is fermented on premise. This is an important characteristic of our dough because it creates a more robust flavor and the natural fermentation of our dough, makes it healthier and more digestible.” Pizzeria Roberti Address: 2751 S Chickasaw Trail Suite 107, Orlando, FL 32829 https://pizzeriaroberti.com

Saying goodbye to Charlie

by notjustagranny @ Not Just a Granny

Thu Jan 25 13:31:53 PST 2018

One of the hardest aspects of my job is when the client has a pet that I get to love while looking after them. I don’t often get to look after pets, and I very seldom form an attachment to them for obvious reasons. But this wee cat, Charlie, has stolen my heart. He’s such […]

AutismOne 2018

by bravo @ Bravo Europe

Tue Nov 07 13:55:33 PST 2017

Chicago, IL (USA) May 23-27, 2018

L'articolo AutismOne 2018 sembra essere il primo su Bravo Europe.

Weekly Dispatches from the Frontlines of World Literature

by Stefan Kielbasiewicz @ Asymptote Blog

Fri Feb 09 06:00:24 PST 2018

We’re back this week with important news and exciting new developments from the world of literature. Our Editors-at-Large in Mexico and Tunisia share the latest prizes, events and details relating to writers based within these regions. Tune in for more global updates next week!  Sergio Sarano, Spanish Social Media Manager, reporting from Mexico:  Jorge Volpi, one […]

Translation Tuesday: “The Hindu Storm” by Ana García Bergua

by sarah_booker @ Asymptote Blog

Tue Feb 06 06:00:22 PST 2018

This week’s Translation Tuesday comes from the amazing Mexican author Ana García Bergua, whose story The Hindu Storm examines old age from a perspective that balances both humour and dignity. For more microfiction, head over to the brand new Winter 2018 issue of Asymptote! One afternoon during an electric storm, Adán Gomez comes home with a copy of the book, […]

Outback Steakhouse opens at new location in Oviedo

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Dec 13 19:57:58 PST 2017

Outback Steakhouse, the Tampa-based Australian-themed American casual dining restaurant chain, has recently moved from its original Oviedo spot down the street to a new location just across the way from Sushi Pop. It was previously the location for Bojangles Fried Chicken. One of their newest dishes is: Big Aussie Bloom NEW Address: 215 W Mitchell Hammock Rd, Oviedo, FL 32765 Mon-Thu: 11:00 AM-10:00 PM Fri-Sat: 11:00 AM-11:00 PM Sun: 11:00 AM-10:00 PM for more info, visit: https://www.outback.com/locations/fl/oviedo

9 Responses to Christian Hell (2 of 3)

by Bob Seidensticker @ Cross Examined

Mon Feb 05 10:00:33 PST 2018

What sense does an all-loving God sending people into eternal torment make? (2 of 3)

Weekly Dispatches from the Frontlines of World Literature

by david_smith @ Asymptote Blog

Fri Feb 02 06:00:04 PST 2018

You know the drill—time for another weekly update on literary happenings the world over. This week, we learn of the passing of several cherished Central American poets, as well as some recent developments in Hong Kong.  José García Escobar, Editor-at-Large, reporting from Central America Claribel Alegría, one of Central America’s most beloved poets, recently passed […]

9 Responses to Christian Hell

by Bob Seidensticker @ Cross Examined

Sat Feb 03 12:06:10 PST 2018

Consider hell. An all-loving God sends people there to burn forever. What sense does that make?

Duffy’s Sports Grill Adds New Items to Menu

by Katherine Nguyen @ Tasty Chomps' Orlando Food Blog

Sat Feb 03 18:27:07 PST 2018

Duffy’s Sports Grill invited us to check out some items from their menu, new and old. Duffy’s Sports Grill consists of 35 locations throughout Florida (including Orlando!) and more than 80 TVs in each location. It is the perfect place to catch your favorite team game or sit back and enjoy a great meal. Of course, it was after work and the weekend began so we decided to check out some drinks. We discovered with delight that ordering the S’mores Girl Scout Cookies specialty Martini comes with cookies. Who doesn’t like an adult version of milk and cookies? The martini is very tasteful and nice for a night with the girls. If you are not too fond of a milky liquor, how about Pear…fect Martini? Or two because Duffy’s Sports Grill offers 2 for 1 drinks all day every day. Music to your ears, right? Loaded Potato Skins include bacon, scallions, jack & cheddar cheese, and sour cream. Textures ranging from smooth/creamy to crispy creates a nice touch to the savory flavors. Crispy Calamari is dusted in seasoned flour and garnished with crispy cherry peppers, served with marinara and spicy kickin’ bayou sauce. They weren’t kidding when they said the spicy kicking’ bayou sauce had a kick to it, but is nice with the appropriately seasoned calamari. Seasame-Crusted Ahi Tuna is seasoned, seared in sesame oil and served with cucumber salad and Soba noodles in Asian dressing. Each item on this plate is chilled and has its own flavor unique to one another. I’m not mad we ordered this dish and would order it again! These ribs are dressed with Duffy’s Sports Grill’s new Korean BBQ Sauce. The ribs have tender parts and crispy sections depending on where you take your bites. The delicious sauce has a balance between sweet and spicy. Also, I hear it is great on wings when it comes to watching a game or in general. Of course, I can’t go to a sports grill without ordering wings. This is a plate of hot boneless wings served with blue cheese and celery. The hot sauce here is on the vinegar side of the hot sauce spectrum. Blackened Beef Tenderloin Tips served with Horseradish cream sauce and the options of two sides. Here, we decided on grilled zucchini and sweet potato fries as our sides. The tips were room temperature, but delicious; it would be a greater delight if they were hot. The grilled zucchini were fresh and had a crunch to them, which was to my liking. The sweet potato fries were made well and sapid. As there is the S’mores Girl Scout Cookies specialty martini mentioned above, there’s a S’mores Girl Scout Cookies specialty involving cupcakes that you could order for dessert. $1 from each order of the cupcakes and/or martinis will go towards Girl Scouts of Southeast Florida! For more information  check out the Duffy’s Sports Grill website.

Sneak Peek of K Restaurant’s Brunch Menu Items Debuting This Sunday

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Wed Jan 17 06:33:45 PST 2018

Our delightful feast was prepared by Chef de Cuisine, Ryan McLaughlin We were invited to K Restaurant in College Park to preview a few dishes from their new Brunch menu which will launch this Sunday, January 21 from 10AM-2PM and includes carafes of Mimosas & Bloody Marys. We also got to try dishes from their dining menu which changes daily according to the availability of fresh ingredients from locally sourced Central Florida farms and artisans, so be sure to check out their website beforehand for their updated menu. We enjoyed meeting the owner Chad Phelps (pictured above) and his wonderful team. The restaurant is quaint and dreamy, making it the perfect spot for a date or a casual meet-up with good friends trying out great fresh and local food. You must check out K Restaurant in College Park soon if you have not already! It is incredible. The talented kitchen staff The amazing serving staff Pork Belly Benedict Chicken and Biscuits with Sausage Gravy Fried green tomatoes Shrimp and Grits Basket of Biscuits and cinnamon maple honey butter The following dishes are from their dining menu of the night: Arancini Oysters with champagne Oysters with herbs Charred Octopus – Waterkist Farm tomatoes and peppers, olive oil, lemon Wild Mushroom and Caramelized Onion Toast Duck Cassoulet – great northern and cranberry beans, chard, pork belly, duck confit Shared Vegetable Platter K Filet – smashed red bliss potatoes, rainbow carrots, truffle oil, veal demi-glace with a serving of vegetables Lemon Meringue Tarts French Toast Bread Pudding – cinnamon anglaise, caramel Plated dessert course by the lovely Pastry Chef, Michelle Hulbert Chocolate Orange Grand Marnier Pistachio Layer Cake (my favorite!) Chocolate Mousse Torte Almond Cake – fresh blackberries Their beautiful outdoor patio Be sure to check out K Restaurant soon!  Stop by K Restaurant this Sunday,  January 21 from 10am-2pm to kick off their new Brunch with them! K Restaurant 1710 Edgewater Dr, Orlando, FL 32804 (407) 872-2332 http://krestaurant.net/

Kelowna Rockets bounce back to defeat Victoria Royals

by @

Mon Feb 12 22:21:32 PST 2018

The Kelowna Rockets finally claimed victory against the Royals after losing their first two games against the team during a long weekend series.

2018 Orlando Food Predictions You Want to Know

by C Major @ Tasty Chomps' Orlando Food Blog

Mon Jan 08 21:00:01 PST 2018

Happy 2018, Food Friends! Can we all agree that glitter and unicorn desserts are so 2017? Well maybe not, but a girl can dream. I caught up with some of Orlando’s coolest chefs to find out what they see coming to a table near you in 2018, and here’s what they had to say. The Verdict: Crazy desserts are out; smaller, savory sweets are in Asian eats are here to stay RIP to unnecessary gluten-free dishes Say hello to veg cuisine, it’s here and it’s not playing HAWKERS Asian Street Fare – Kaleb Harrell  “Ethnic desserts – We are revamping our entire dessert line because we feel customers are ready. Desserts that have a savory edge, are fruit-based, or just have ingredients outside of mainstream will gain popularity as the size of desserts decreases. Today’s customer would rather have a few bites of something amazing to end their meal than a bowl of corn syrup. Savory cocktails – This one has been on the fringe for a while, but I think 2018 is the year for savory cocktails to take hold.  Think meat stocks, dry rub ingredients, and vegetable instead of fruit juices.  Fast and fresh – This is the mecca for market share in lunch business.  A few companies are doing well and expanding quickly, but it’s a race to see who keeps consistency. Virtually every diner is looking for a fast, and ultra fresh lunch option. How many days can you eat a Chick-fil-A salad for lunch? Vinegars and sours – Fermented flavors are gaining more popularity and will continue in the next year. Look for pickling, fermenting, gourmet mustards, and generally bold flavors in small quantities to continue.  Cheese and charcuterie are amazing, but the accoutrements are starting to take center stage.” Black Rooster Taqueria – John Calloway “I think we will see a lot of cauliflower. Gluten-free has reached its peak, so we will see more artisan and/or rustic breads and people milling their own flours. Mexican will still be everywhere, but I believe Indian food is the next big cuisine. Food as medicine will also be a big focus. From all of the juice bars to doctors and nutritionists prescribing specific foods and diets, we’ll be getting back to our roots with the earth healing our bodies.” K Restaurant – Michelle Hulbert “I think there will continue to be interest smaller desserts – that are portion-control friendly. Over-the-top, gigantic desserts will be a thing of the past. The healthier sides of sweets will include more seasonal fruits.  I think in general we will see a larger focus on vegetables as the star and less starch-heavy dishes.” K Restaurant –  Ryan McLaughlin “I think in 2018 we will see a continued movement toward more vegetable-forward dishes, a dedicated focus on limiting food waste, and an even stronger movement within the chef community to support small, sustainable farms that are focused on the ethical treatment of animals.” Tapa Toro – Wendy Lopez  “I see familiar foods becoming more prominent on menus at restaurants. Think pork rinds and hot dogs. They will be reimagined with new ingredients and presentations. I think we’ll start to see lesser-known cuts of meat appear on menus around town – like Vegas strip and Oyster steak. We’ll start to see more family-style dining options at restaurants. At Tapa Toro, we see groups of people passing plates around the table. Why commit to one entree when you could try a little bit of everything?” Pizza Bruno – Bruno Zacchini “I’ll start with pizza! For me, I see Neapolitan pizza still going strong but new styles and types will become the next thing from Detroit squares to Roman thin crusts and artisan slice pies with farm-to-table ingredients. Pizza has so many styles most people have never seen so it’s really wide open. Overall fast casual is going to keep happening and moving forward with counter service places and places focusing on singular dishes done extremely well.  Flavors for me are Middle Eastern, more regional Asian (think Bangrak), and Italian, of course! I also think that in 2018 we’ll continue to see veg-centric cuisine making its way onto more menus.” Valhalla Bakery + Valkyrie Doughnuts – Celine Duvoisin  “I see a bubble bursting of the stuff on stuff on stuff on stuff. (Not that I’m not going to do excessive shit until it dies.) I think that more Asian popularity will happen, I foresee a rise in proper ramen coming to town and possibly Asian desserts. We’ve hit this wall of sugar hell, with no one hitting the less sweet almost savory desserts. Hopefully an end to the gluten-free obsession. My fingers are crossed for more Mediterranean-type places that focus on macro-based foods as fuel instead of insanely over designed places that don’t have the food to seal the deal.” Is this roundup missing something, or are you seeing a trend worth sharing? Comment below and cheers to new year! Snack on, Chauniqua Major, but we’re friends so call me Major! +++

Jon Smith Subs opens in Oviedo

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Sun Jan 07 17:44:31 PST 2018

I was born and raised in Palm Beach County so have many memories of Jon Smith Subs growing up. They were the mom and pop corner sub shop where I lived. I was excited to hear that they have finally made their way up to Orlando (though all the way out in Oviedo) and dropped by during the opening recently. The first Jon Smith shop opened in 1988 in Palm Beach County, FL serving up their signature marinated grilled sirloin steak and real chicken breast subs. I ordered the Steak Bomb –  Sirloin steak, Grilled onions, peppers, mushrooms, bacon, tomatoes & provolone. My sub was quite delicious – the bread was fresh as was the steak. I think next time I’ll try their traditional steak with cheese and forgo the other ingredients – ok maybe I’ll keep the bacon. The manager/owner was in, a Oviedo native, greeting and welcoming each family and patron entering the shop – it was quite the welcome sight. Jon Smith Subs – Oviedo 3607 Aloma Ave, Oviedo, FL 32765 https://jonsmithsubs.com/locations/oviedo-fl/ Mon-Sat 10:00am-9:00pm Sun Closed

New Laotian restaurant Sticky Rice to debut in Orlando

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Oct 24 05:20:12 PDT 2017

The First Lao Restaurant in Central Florida is set to open fall 2017 In a press release today,Soupa Saiyan owner and head chef, Marshall Phanthachit, is unveiling his latest venture, Sticky Rice. The first of its kind, Sticky Rice, will be taking over the 1,500 square foot space once occupied by Pho 407 (and Bikkuri Sushi’s original location before moving upstairs) at 1915 East Colonial Drive. The restaurant anticipates to open its doors November 2017. Phanthachit and Sticky Rice co-chef Kevin Phanhvilay want to introduce Lao food to the culinary world. “Growing up, I’ve always been proud of my culture and Laotian heritage,” Phanthachit says. Laos is a landlocked Southeastern country neighboring Thailand, Myanmar, Cambodia, and Vietnam. “Many people are either unfamiliar with Laos food, or confuse it with Thai or Vietnamese cuisine. Opening up Sticky Rice is a catalyst to help put Lao food on the map, while also distinguishing it as its own.” Patrons can expect authentic Lao street food such as Lao chicken wings, papaya salad, sticky rice, and beef laab salad. Sticky Rice hopes to provide a genuine Lao dining experience in a quick, casual atmosphere with tapas-style, reasonably priced small plates under $10. Sticky Rice will be open for lunch, dinner, and possibly late night with dine-in and takeout options. Lao food is distinctly its own flavor with the help of staple ingredients like galangal (closely related to ginger), padaek (traditional Lao condiment made from pickled or fermented fish that has been cured), kaffir lime, and of course the Lao signature dish: sticky rice, which is uniquely Lao, present at almost every meal, and meant to be eaten with your hands. In fact, the Lao eat more sticky rice than any other people in the world.

Loonie continues slide alongside global stock markets but it is expected to stabilize

by @

Mon Feb 12 19:58:35 PST 2018

Some market observers see signs the loonie's fortunes will change this year even as the Canadian dollar continued its slide Monday.

Edmonton Oilers lose fourth straight, fall 7-5 to Panthers

by Reid Wilkins @

Mon Feb 12 21:05:38 PST 2018

The Oilers lose their fourth in a row.

New tenant Tori Tori coming summer 2018 to Orlando’s Mills 50 District

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Thu Jan 25 19:53:34 PST 2018

Updated 1/29/2018 TORI TORI will be a japanese pub opening in the Mills50 district at 720 N. Mills Avenue this summer. It will be a sister concept to DOMU and created by Sonny Nguyen (chef/owner of DOMU) with partner Johnny Tung. This concept will be part of the “DOMU Dynasty” also coined as the “Double-D Group” which will be the umbrella for all of Nguyen’s current and future concepts. “With much success and recognition of DOMU over the past year, I felt like I had to do more for our city to really put us on the map. I felt like there was a missing piece that I think the people of our city deserve to experience and is growing popularity in major cities around the country. What we’re creating is a staple to everyday Japanese culture and bringing a piece of that to Orlando. With the same mindset that was set forward for DOMU, expect the concept to come from “me” and to pack an edge of going against the grain. Meaning, that every detail will be curated from the design, to what we offer, and how we offer it. We will be sticking to true Japanese roots but will have my modern take on a lot of things.” More details will be released on the concept as time permits but in the meantime follow them on Facebook and Instagram @ToriToriPub ————————————— Spotted at the long vacant 4200 SF building located between King Bao and Pho 88 on Mills Avenue hangs a new banner stating simply “Tori Tori – Coming Summer 2018”. The location of 720 N Mills Ave Orlando, Florida was most recently home to Trung My Asian Market but has sat vacant for many years now. Little detail is known, but watch this space for more news soon.

Food Matters Live

by bravo @ Bravo Europe

Fri Aug 14 09:45:33 PDT 2015

London, 17-19 November 2015 www.foodmatterslive.com

L'articolo Food Matters Live sembra essere il primo su Bravo Europe.

The aging artist

by ShawnA @ The Painters Keys

Tue Jan 30 05:00:45 PST 2018

Older artists don’t necessarily lose their chops. New studies seem to show that the aging process actually improves certain abilities. At McMaster University in Canada, researchers found that elderly people are better able to grasp “the big picture” than younger people. As the big picture is a desirable element in all pictures, this insight has implications for artists both young and old. The study tested young and elderly volunteers. In a series of computer-generated images, the appearance of a set of bars changed while they watched.

The post The aging artist appeared first on The Painters Keys.

Couple who are still rebuilding after Fort McMurray wildfire wins $1M lottery prize

by Phil Heidenreich @

Mon Feb 12 22:01:32 PST 2018

A Fort McMurray man, who bought a winning Lotto 649 ticket while visiting his ailing father in Newfoundland, says he and his wife plan to use their $1 million prize to finish rebuilding their home after the 2016 wildfire.

Taste of Lake Nona 2017 – OCT 21

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Oct 10 20:41:29 PDT 2017

Come JOIN THE 5th Annual Taste of Nona at Marriott Courtyard Lake Nona Town Center, an annual signature event by the Lake Nona Regional Chamber of Commerce. Enjoy an evening out with a huge assortment of delectable dining options. This year’s Taste will feature more than two dozen fantastic local restaurants, dessert makers, and catering services! Each vendor will be bringing a sampling of some of their most celebrated offerings, and all of this is included in every ticket purchased for the Taste.   ?There will be live music and a silent auction benefiting the Ronald McDonald House, Nemours.   The Taste of Nona and the Lake Nona Regional Chamber of Commerce are not affiliated with or sponsored by, Lake Nona Property Holdings, LLC or its affiliated entities. We are an independent organization made up of business leaders, charity organizations, and individuals dedicating their time to the economic prosperity of the Lake Nona region of Orlando, FL. https://www.eventbrite.com/e/taste-of-nona-2017-tickets-36314953002

The Isle of Thanet 

by notjustagranny @ Not Just a Granny

Mon Feb 05 11:57:35 PST 2018

Three years ago when we first moved to Broadstairs I had just a tiny inkling of the history of the area known as the Isle of Thanet. Formed when sea-levels rose after the last glacial period (around 5000BC), with links to the Stone Age and Bronze Age, at the time of the Romans the Isle […]

Korea’s unified hockey team still hasn’t scored a goal, Canadian coach says players ‘don’t give up’

by Adam Frisk @

Mon Feb 12 20:19:41 PST 2018

Korea's women's Olympic hockey team suffered their second lopsided defeat Monday in in a preliminary-round game at the Kwandong Hockey Centre.

Orlando Magazine’s Dining Awards 2018 Readers’ Choice Ballot! Closes Feb 1!

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Wed Jan 24 04:56:07 PST 2018

It’s time again to cast your ballot for the best in Central Florida dining in Orlando Magazine’s Dining Awards 2018 Readers’ Choice Ballot! Poll Closes Feb 1! Voting closes on February 1st, so the next two weeks is crucial to get your vote in. Bonus: a voter will be selected at random and win a dinner for two! People can vote on their favorites or nominate restaurants. Winners will be revealed in the May Dining Issue, and celebrated at a private ceremony with a plaque and rowdy round of applause. Make sure to vote LOCAL!!!! Vote Here: http://www.orlandomagazine.com/Orlando-Magazine/December-2017/Dining-Awards-2018-Readers-Choice-Ballot/

First Look: Big Kahuna’s Island Style Bowl

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Jan 02 05:48:46 PST 2018

In a world where the customer is always right, is it no wonder that the chipotle style concept where guests get to customize and choose their own ingredients has become more and more popular? Located in far flung Oviedo/Winter Springs – at the southwest intersection of Tuscawilla and Red Bug Lake – is Big Kahuna’s Island Style Bowl. It’s a chipotlified version of a poke joint where you can order your various raw fish topped with items such as avocado, fried onion chips, mango,  and more all on top of rice and a drizzle of sauce. They slice their fish fresh daily just like they do in the islands and it shows in the taste of the bowl. It’s a small place but the freshness in poke fish is critical for obvious reasons and in this regard Big Kahuna shines. Make sure to save room for the insane $6 Pineapple Dole Whip Float, it’s essentially a pineapple soft serve paradise served inside a pineapple. Don’t worry they give you straws and spoons so you can dig at it. Big Kahuna’s Island Style Bowl 1450 Tuskawilla Rd #108 · (407) 543-3700 http://www.bigkahunasbowls.com/

NYE Dinner at Yuki Hana Fusion Sushi

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Wed Jan 03 20:40:23 PST 2018

Wagyu Gyoza We were invited to the All You Can Eat NYE dinner at Yuki Hana Fusion Sushi and it was the perfect last meal to finish off 2017.  The ambiance of the restaurant is dreamy, perfect for a date night, the owner and staff are super nice, and the food is innovative while still maintaining its integrity and delicious taste.  You never know what to expect when you order at Yuki Hana Fusion Sushi because they always blow you away with their creativity; it’s always a nice surprise whenever your food arrives at your table and is presented right in front of you.  Overall, it is a fabulous restaurant that you need to experience for yourself, especially during their special event dinners! Butternut Squash Soup Roasted Seasonal Vegetables Octopus Fritters Seared Pork Belly With Seasonal Vegetables With House Curry On The Side Chicken Yakitori Oxtail Taco Oysters House Cured Salmon Assortment of Nigiri – Tuna, Salmon, Yellowtail (Chef’s Pick) Ahi Poke Assorted Rolls – American Dream Roll, Fuji Mountain Roll, Shrimp Tempura Roll, Fire Cracker Roll (with scallops fried on the top), Citrus Roll (with cobia on top), Katana Roll (with tuna on top), and Salmon Madness Roll Sake Steamed Clams Banging Shrimp Chocolate Cake Japanese Cotton Cake Matcha Creme Brûlée Sake Poached Pear Be sure to check out Yuki Hana Fusion Sushi soon!  They host many special events so follow them on instagram (@yuki_hana_sushi) to stay up-to-date!   Yuki Hana Fusion Sushi 3635 Aloma Ave Oviedo, Florida 32765 (407) 695-8808 http://sushiyukihana.com

New Restaurant Opening: The Glass Knife in Winter Park

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Nov 08 21:20:11 PST 2017

The Glass Knife finally opens this Friday November 10th from 7am to 10pm at 276 S Orlando Ave, Winter Park, FL , right across the way from Hillstone Restaurant. The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque. The culinary team is led by Executive Chef Stuart Whitfield, who has worked for Four Seasons, Le Cirque, David Burke & Donatella, and The Walt Disney Company. The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives. From classic cakes to craft coffee (from Onyx Coffee Lab) to artisanal doughnuts and savory dishes like avocado egg toast, The Glass Knife is sure to please. My favorite was the red velvet cake, silky smooth and sumptuous, and definitely one of the best red velvet cakes I have ever had. Here is a sneak peek inside The Glass Knife:   From The Glass Knife: The Glass Knife is inspired by a loving mother and hobbyist baker whose talents transformed her culinary passion into a creative profession. Fostered through a collection of family and friends, the recipes shared during these time-honored baking sessions are the nostalgic basis for what will come to life within The Glass Knife. The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque, and his vision to establish a sophisticated, yet comfortable community gathering place that encourages togetherness and celebration. The location’s design will tell a story that brings its guests back to a specific moment in time, whether through the delicious cakes and pastries, savory faire or the artfully displayed collection of 1920s era glass cake knives which were a treasured collection of Brown’s mother and serve as the origin of its name. Under the direction and deft hand of Executive Chef Stuart Whitfield, who has worked for some of the country’s premiere hospitality brands (Four Seasons, Le Cirque, David Burke & Donatella, The Walt Disney Company), The Glass Knife plans to make its mark on Orlando’s ever-evolving dining scene by providing its guests with world-class food and service, presented within a refined, yet approachable, environment. The Glass Knife will offer a variety of stunningly delicious cake options including its Classics, which will embrace timeless family favorites like Red Velvet, Carrot and Coconut cakes, all with Chef Stuart’s modern twist. The Glass Knife Signatures will be created as one-of-a-kind, patisserie-style cakes, that will bring a refined selection of celebratory sweets to Winter Park. Chef Stuart will craft a lineup of artisanal donuts including melt-in-your-mouth versions of Lemon Meringue Pie and Peanut Butter Cup. A variety of additional fresh baked goods and pastries including scones, croissants, and cookies will also be featured. Recognizing that nothing goes better with dessert than a great cup of coffee and setting the stage to become Winter Park’s premier coffee destination, The Glass Knife will use carefully sourced, fair-trade beans prepared by expert baristas within a unique and engaging serving experience that will utilize stylish and sophisticated technology. Those looking to combine both sweet and savory will not be disappointed by the café’s offerings, which will include breakfast fare along with soup, salads and sandwiches, plus heartier choices like chicken pot pie alongside a selection of craft beer and fine wine. “Our cuisine will focus on seasonal, responsibly and locally sourced ingredients whenever possible, that will evoke familiar family recipes handed down over time, but created with our culinary team’s unique twist and presentation,” said Chef Stuart. “While we hesitate to call ourselves a bakery, as we will deliver a more complete dining experience, we do envision that our elevated line of cakes, pastries and baked goods will stand on their own.” The nearly 3,000-square-foot café will include both indoor seating and a covered patio with surroundings inspired by an English garden. The exterior, with its black, gold and pink motif, will conjure up the image of a pastry box, just waiting to be opened. The interior will showcase the founder’s inspiration for a place where the past meets the present, with clean lines, terrazzo floors and intricate attention to detail. “It is our vision to bring a truly unique experience to Winter Park with a standout offering that features the perfect combination of sweet and savory,” said Brown. “Whether it’s where you start your morning, close out your evening or celebrate a special moment with family and friends, our hope is for The Glass Knife to be as familiar and welcoming as mom’s own kitchen table.” The Glass Knife, coming to Winter Park this Fall, is bringing elegant decadence to new heights with the introduction of its Signature Cakes collection. These modern, patisserie-style desserts – hand-crafted by Chef Stuart and team – are known as “entremets.” The Glass Knife’s entremets feature layers of velvety mousse, delicate cake and luxurious fillings, forming a harmonious mix of indulgent flavors and unexpected textures. Each Signature Cake boasts a unique flavor profile and is finished with The Glass Knife’s signature golden touch (hi-res images are available for download here): Florida Citrus: Intricate layers of soft and airy yellow sponge cake, zesty orange marmalade, delicate orange blossom-scented pistachio dacquoise, and aromatic orange pâte de fruit enveloped in lush white chocolate mousse finished in a vibrant orange hue with a dusting of gold luster, white chocolate crisp pearls and an edible 23-karat gold-leafed orange slice. Chocolate Truffle: Tiers of luxurious single origin dark chocolate mousse, silky dark chocolate ganache and smooth chocolate biscuit encased in a gleaming cocoa and gold luster glaçage, adorned with an opulent chocolate lotus flower and truffles. Berry St. Honoré: Fluffy strawberry cake intertwined with bright raspberry pâte de fruit, zesty lemon curd and house-made strawberry jam veiled in a light vanilla bean white chocolate mousse topped with fresh strawberries, blueberries, raspberries, our signature chocolate curl and subtle golden luster. Born in Baton Rouge, Louisiana, Executive Chef Stuart Whitfield’s southern roots inspired his love of the culinary arts. The vibrant epicurean culture of his hometown provided a traditional backdrop for his food and family focused upbringing. His fondest childhood memories are of gathering around the dining room table with loved ones for a home-cooked meal. With 15 years of professional experience, Chef Stuart has fine-tuned his craft for creating crave-worthy breads, chocolates, cakes, pastries, decadent desserts and savory sensations. He has always been devoted to the philosophy that good food brings people together, creates everlasting bonds and memories to be shared time and time again. A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Stuart went on to hone his cooking skills at the Four Seasons, Le Cirque, Jovia, and David Burke & Donatella in New York City. Venturing from the Big Apple to the Sunshine State, Chef Stuart found a home at Walt Disney World Resort. He was on the gastronomic task force for the launch of the Disney Fantasy cruise ship and played a pivotal role as a member of the opening team for Disney’s Art of Animation Resort. He also lent his expertise in creating the exquisite confections offered at the famed Victoria & Albert’s and added his own creative flair to the magic of the menu for Be Our Guest Restaurant. Chef Stuart was most recently part of the team behind the sweet sensations at Amorette’s Patisserie at Disney Springs. Chef Stuart is thrilled to showcase The Glass Knife as part of Orlando’s ever-evolving food scene. This concept will add yet another layer of sophistication to the city’s growing reputation as a premiere dining destination, right in the heart of Winter Park. Dedicated to giving guests a comfortable, yet elevated experience, The Glass Knife will feature all of the ingredients of a cosmopolitan eatery enveloped in an approachable ambiance with outstanding service. Steve Brown’s business-savvy mind and his passion for baking are the driving forces behind his lifelong dream of opening The Glass Knife, a patisserie and café dedicated to providing its guests with an elevated, memorable experience, featuring a stunning array of decadent cakes and confections, exemplary artisanal coffee and a selection of savory fare. This vision is inspired by Brown’s childhood memories of baking alongside his beloved mother, Jacque, and the love that came from those cherished experiences. The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives. Handed down through the family, this treasured collection of delicate and iridescently beautiful knives will be artfully displayed throughout the café. Brown, a Winter Park, FL resident, received his MBA from the Goizueta Business School at Emory University in Atlanta and graduated with a BS in Marketing from the University of South Florida in Tampa. Throughout his illustrious career, serving in a variety of executive roles, Brown gained invaluable experience in pricing strategy, fulfillment operations, financial management and leadership. Combined with his passion and dedication to providing the very best guest experience, Brown’s vision will soon make its mark on Orlando’s ever-evolving dining scene. Brown’s goal is to bring a one-of-a-kind gathering place to the community, providing guests with a sophisticated, yet comfortable setting, to spend time with friends and loved ones. Learn more about his vision at www.TheGlassKnife.com.

Poesia Brossa: Joan Brossa at the Barcelona Museum of Contemporary Art

by david_smith @ Asymptote Blog

Wed Jan 31 06:00:54 PST 2018

On May 25, 1970, Joan Brossa (Barcelona, 1919–1998) spoke out at the first Festival of Catalan Poetry at the Price Theatre, Barcelona, in solidarity with the political prisoners under Franco’s dictatorship. Just a few months ago, in November 2017, the Catalan president controversially announced that in the context of the referendum for independence held in […]

William Lane Craig Wrong About Morality Again as He Justifies Hell

by Bob Seidensticker @ Cross Examined

Tue Jan 30 10:59:58 PST 2018

WLC dances around the question, “Can a loving god send people to hell?” It’s an embarrassing question for Christians, and WLC’s analysis doesn’t help.

Winchester to Canterbury; a pilgrimage

by notjustagranny @ Not Just a Granny

Wed Jan 24 12:15:45 PST 2018

As mentioned in an earlier post I’ve been planning my summer pilgrimage from Winchester to Canterbury, prior to flying to Spain for the Camino Inglés. One of the best aspects of planning a pilgrimage is the research. I’ve uncovered so many wonderful places to see and visit; castles, Roman villas, ancient churches, Domesday villages. I’ll […]

Translation Tuesday: “The Chickens” by Ursula Foskolou

by david_smith @ Asymptote Blog

Tue Jan 30 06:00:22 PST 2018

This piece comes from a published collection of mostly short prose. Many of the stories draw on themes of childhood, memory, unrequited love, and inner conflict, often using strong imagery of hunger and smells. As a translator, what drew me to the stories was the author’s ability to take ordinary and daily experiences and display […]

Village of the Year

by notjustagranny @ Not Just a Granny

Thu Feb 08 11:55:35 PST 2018

I’ve been following Channel 4’s Village of the Year. There’s been some fantastic places so far, many of which I’ve followed up with the hashtags on instagram and added to my saved folder for villages; future travels….plenty of places, not enough time. Watching the programme has reminded me of some of the stunning villages I’ve […]

Vic Damone, popular 1950s crooner and nightclub star, dies at 89

by Adam Bernstein @ The Denver Post

Mon Feb 12 21:25:45 PST 2018

Vic Damone, a pop crooner whose creamy baritone and heartthrob good looks propelled his success at the jukebox and on-screen in the post-World War II era, and for five decades more in nightclubs and concert halls, died Feb. 11 at a hospital in Miami Beach. He was 89.

It’s alright on the Isle of Wight!

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Wed Jan 25 15:34:17 PST 2017

I have had a most amazing 2.5 weeks (so far) on the Isle of Wight….so much so that I haven’t kept up with my intention to blog more often LOL.  The great outdoors has just been too tempting to ignore and just about ALL my free time has been taken up with walking here and […]

14 tiny worms removed from Oregon woman’s eye in first known human case of parasitic infection

by @

Mon Feb 12 20:39:43 PST 2018

An Oregon woman who had worms coming out of her eye is being called the first known human case of a parasitic infection spread by flies.

3 miles to Chirbury

by notjustagranny @ Not Just a Granny

Sun Jan 21 11:39:44 PST 2018

Ever since I first visited this area last year I’ve wanted to take a walk to Chirbury across the border in Shropshire. It’s 3 miles to Chirbury and my normal walking pace is 5 miles in 2 hours. My break time is only 2 hours and I can’t leave my client alone for longer than […]

9 Responses to Christian Hell (3 of 3)

by Bob Seidensticker @ Cross Examined

Wed Feb 07 10:00:43 PST 2018

What sense does an all-loving God sending people into eternal torment make? (Concluded)

and now it’s getting real…

by notjustagranny @ Not Just a Granny

Mon Jan 22 13:17:54 PST 2018

I recently wrote about the upcoming and impending pilgrimage along The Pilgrim’s Way from Winchester to Canterbury that I’m planning for summer/autumn 2018. Well, now it’s getting real 🙂 I received my Pilgrim’s Passport in the mail today!! Hoorahh! Well actually my daughter opened the envelope for me since I’m still up in the north […]

Seattle columnist urges Americans to side with B.C. in wine war with Alberta

by Emily Lazatin @

Mon Feb 12 20:40:35 PST 2018

In a column, Seattle Post-Intelligencer reporter Joel Connelly said "British Columbia seems to not be asking for too much, just a modest use of intelligence."

PHOTOS: Today in history — February 13

by Glen Barber @ The Denver Post

Mon Feb 12 21:51:14 PST 2018

A selection of photos from around the world of events that happened on February 13.

Christianity: Just Another Marketing Scam

by Bob Seidensticker @ Cross Examined

Fri Jan 26 10:00:33 PST 2018

Take a look at this outrageous ad from 30 years ago and see if it doesn’t remind you of Christianity.

Weddings, walks and travelling!

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Tue Jan 10 11:50:29 PST 2017

Well yes, here I am 10 days into 2017 and already my plan to blog more frequently has fallen by the wayside. I do have a reason….of course there are always reasons…… For one thing I have been very involved with wedding planning with my daughter. 🙂 ❤ After the excitement of their engagement in December, […]

Superman and Jesus: More Similar than You Might Imagine

by Bob Seidensticker @ Cross Examined

Wed Jan 24 10:00:20 PST 2018

Superman comes to earth to save humanity just like Jesus. Though the stories are similar, more interesting is that the methods Christian apologists use to declare Jesus historical come to a similar conclusion for Superman.

Acrylic snobs

by ShawnA @ The Painters Keys

Tue Jan 09 05:00:36 PST 2018

A subscriber asked, “What do you say to people who are acrylic snobs? One of the oil painters who is in a show with me said that it might not be a good idea for me to mention the word acrylic on the title cards. ‘After all,’ she said, ‘it’s just plastic goop.’ This hurt me and I can’t stop thinking about it. Worse, I couldn’t think of a nice comeback — nothing better than, ‘But I love acrylics!’ ”

The post Acrylic snobs appeared first on The Painters Keys.

Tijuana Flats reveals items from their “Secret Menu”

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Tue Jan 23 19:31:46 PST 2018

*Secret Menu Item* The Mexican Pizza – A fried flour tortilla is topped with your choice of protein, cheese, lettuce, tomatoes, tomato sauce, jalapeño and a drizzle of sour cream.  This was my favorite!   We were invited to Tijuana Flats near Millenia Mall to try items from their “Secret Menu” as well as some classic items. Tijuana Flats was was founded in Winter Park, FL in 1995 by University of Central Florida graduate Brian Wheeler with $20,000 in loans.  Tijuana Flats now has 136 locations in 6 states. The Tijuana Flats Manifesto is their Declaration of Independence, their Dead Sea Scrolls.   It’s everything they believe in expressed in a single stream of madcap consciousness.  You’ll find it displayed in every Tijuana Flats location. Tijuana Flats’ regional manger, Joey.  He has been with the company for 19 years.  He is super nice.  To the right is our wonderful host, Sarah. The store manager for their Millenia location, Mike.  He is a super cool guy! The talented kitchen staff!  They did a great job with everyone’s food! Chips & Dip – A basket of warm chips, with a side of handmade salsa, queso or guacamole. *Secret Menu Item* The Double Stack tacos is available in chicken or steak.  Queso is spread across a soft flour tortilla then wrapped around a hard-shell taco – filled with cheese, lettuce, tomatoes, jalapeño and sour cream. *Secret Menu Item* The Bangin Chicken Tostadas – crispy fried chicken cubes tossed in a buffalo sauce with refried beans, tomatoes, cheese, and a drizzle of ranch.  Served with a side of salsa. Cookie Dough Flauntas – Chocolate chip cookie dough loaded into a flour tortilla, lightly fried & topped with powdered sugar.  Served with a side of chocolate syrup. I won a free bottle of sweet chili hot sauce during trivia! Founder Brian Wheeler created his own line of hot sauces.  The “Smack My Ass & Call Me Sally” brand includes some of the hottest sauces in the world. Be sure to check out the Tijuana Flats location near the Mall at Millenia!  They did a wonderful job hosting us and providing great Tex-Mex food! (Source credit: Tijuana Flats) Tijuana Flats 94693 Gardens Park Blvd., Orlando, FL 32839 (407) 965-5090 https://tijuanaflats.com

Maria & Enzo’s Ristorante at Disney Springs opens on National Spaghetti Day

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Fri Jan 05 11:14:29 PST 2018

We were invited to the media preview and grand opening of Maria and Enzo’s Ristorante with a special dedication moment including leadership from Disney, Patina Restaurant Group and Mickey Mouse and Minnie Mouse.  Following the dedication, we went inside the brand new Italian restaurant for a media reception and we celebrated National Spaghetti Day with some apps, pasta, wines, cocktails and sweet treats; perfect for the occasion.  Maria & Enzo’s Ristorante is a warm and dreamy restaurant with friendly staff, delicious food, and airline themed aesthetics that is adventurous and playful. The backstory is that the building was a once-abandoned Disney Springs airline terminal from the 1930s.  Italian immigrants Maria and Enzo owned a small bakery business inside the airline terminal and they purchased the entire building after the airline terminal closed down.  As an airline pilot, Enzo was drawn to the abandoned airline terminal and to open a spacious restaurant in it was a dream of his and Maria, who both wanted to introduce Italian cuisine to guests at Disney Springs. CACIOCAVALLO FRITTO – fried sicilian cheese, spicy tomato and pomodoro sauce SPAGHETTI ALLA CHITARRA – burrata and meatballs ARANCINI DI CARNE – fried rice stuffed with meat ragù, peas and mozzarella.  They were delicious! PROSCIUTTO-WRAPPED BREADSTICKS CHERRY TOMATO AND MOZZARELLA SKEWERS Delicious TIRAMISU! These were the best CHEESECAKE POPS that I have ever had in my life! CANNOLI– sheep’s milk ricotta, chocolate chips, candied orange.  It was the best cannoli that I have ever had in my life! Randomly selected guests will be upgraded upon arrival to the First Class Lounge and will receive a more upgraded level of service.  Guests 21 years of age or older will be served a complimentary glass of Prosecco and kids will receive a complimentary airline pin. Be sure to book a reservation at Maria & Enzo’s Ristorante, link below, so you can experience this amazing new restaurant for yourself! BONUS: We also got to take a tour around the new Enzo’s Hideaway Tunnel Bar. …and The Edison. Maria & Enzo’s Ristorante The Landing, Disney Springs, 1570 E. Buena Vista Drive, Lake Buena Vista, FL 32830 (407) 560-8466 mariaandenzos.com Enzo’s Hideaway Tunnel Bar 1570 E. Buena Vista Drive Lake Buena Vista, Florida 32830 (407) 560-9288 enzoshideawayfla.com The Edison 1570 E. Buena Vista Dr. Lake Buena Vista, Florida 32830 (407) 560-9288 theedisonfla.com

2nd annual Epcot International Festival of the Arts at Walt Disney World

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Sun Jan 14 19:25:26 PST 2018

We were invited to a media preview of the 2nd annual Epcot International Festival of the Arts at Walt Disney World.  The month-long festival runs from January 12 – February 19, 2018 and includes an art walk, photo ops, chalk art, culinary offerings, live music, stage performances, art seminars, activities designed with families in mind and so much more.  They’ve rolled everything you love about the arts into one spectacular salute. Official Festival of the Arts merchandise These four pins are redemption prizes for the scavenger hunt Design your own screen printed t-shirt with Enemy Ink Masterpiece Kitchen Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments (delicious!) Painter’s Palate (Odyssey, Festival Center) Trio of Savory Croissant Doughnuts: Whipped Boursin Garlic and Fine Herbs Cheese with Fresh Herbs (V), Chicken Salad with Shaved Fennel and Fresh Herbs, Spicy Tuna with Wasabi and Seaweed Salad (really enjoyed biting into these cronut pairings!) Gallery Bites: A Trio of Hors d’Oeuvres: Chilled Shrimp with Cucumber Cream Cheese on a Crostini, Traditional Deviled Egg with Candied Bacon, Crispy Truffled Risotto Ball with Truffle Aioli Festival of the Arts White Chocolate Painting with Chocolate Easel (GF)(V) Festival of the Arts White Chocolate Painting with Chocolate Easel (GF)(V) Decadent Delights (Promenade) S’mores Tart: House-smoked Buttermilk Chocolate Cake with Chocolate Mousse, Toasted Marshmallow Meringue, Graham Cracker Dust and Malted Milk Chocolate Sauce The Destructed Dish Deconstructed Strawberry Cheesecake: Whipped, New York Style Cheesecake with Fresh Florida Strawberries and Sugar Cookies with Micro-basil (great dessert dish!) Deconstructed Breakfast: Twinings® Spiced Apple Chai Tea Shake with Maple Syrup, a Waffle Crisp and Candied Bacon (non-alcoholic) (caution: this is a sweet one!) The Artist’s Table Roasted Pork Roulade with Butternut Squash Purée, Marble Potatoes and Baby Carrots with a Red Wine Sauce featuring Melissa’s Produce Cuisine Classique Seared Corvina with braised Ratatouille and Lemon-Thyme Beurre Blanc (GF) Pop Eats Sous Vide Poulet Rouge Chicken Roulade with Apples and Sage served with Warm Brie Fondue, Blueberry and Beet Gel and garnished with Apple and Beet Chips (GF) Pop’t Art: Modern-design Sugar Cookie with Strawberry Filling (V) Sous Chef Daniel Contreras Disney on Broadway Concert Series preview with Jenn Gambatese and Kevin Massey Jim, a long-time Disney pianist Trailblazing Ladies of Disney Animation, Presented by Mindy Johnson, Author of Ink & Paint – The Women of Walt Disney’s Animation They gifted all of us a copy of Mindy Johnson’s book (retails for $60) Be sure to check out Epcot International Festival of the Arts soon before it ends on February 19.  You will love it! (Source credit: Walt Disney World) Epcot 200 Epcot Center Dr, Orlando, FL 32821 (407) 939-5277 disneyworld.disney.go.com/events-tours/epcot/epcot-international-festival-of-the-arts/

Valentine’s Day Dinner in Orlando 2018 – Where to go?

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Tue Feb 06 16:45:40 PST 2018

Valentine’s Day is right around the corner, and a romantic weekend in Orlando offers unique and affordable ways to celebrate. We’ve collected special deals for the perfect Valentine’s Day weekend, from hotel packages and romantic dinners to couples’ massages and sunset airboat tours. Hotel Packages & Amenities B Resort & Spa will be offering a B Together Couples Massage from February 15, 2018 to February 28, 2018. The massage is infused with rose essential oils and includes champagne and chocolate truffles. Prices for massages vary. 407-827-3111, bhotelsandresorts.com Caribe Royale is offering a  Romance Package that includes two nights in a deluxe king suite with jetted whirlpool tub, full American buffet breakfast for two, welcome wine and tuxedo strawberry amenity, late check-out and dining credit at their restaurant The Venetian Chop House. 1-800-823-8300, cariberoyale.com Four Seasons Resort Orlando will be offering a Couple’s Day at the Spa featuring a complimentary glass of wine and special truffles.  Couples will be able to enjoy the Healing Honey Treatment and receive a small bottle of the signature honey along with a complimentary Luscious Lips enhancement. Available only on February 14, 2018. 407-313-6161, fourseasons.com Hilton Orlando will be offering different couple experiences including: In Room Dining with chocolate covered strawberries and a bottle of champagne, as well as a private cabana rental including a half dozen red roses wrapped, a bottle of sparkling wine and food credit.  In Room Dining experience is available for $110 and cabana rental for $300. 407-313-8625, thehiltonorlando.com Omni Orlando Resort at ChampionsGate will offer their “Love and Luxury” package, which includes luxurious accommodations, champagne and chocolate covered strawberries delivered to the room upon arrival and late check-out. 407-390-6664, omnihotels.com The Spa at Reunion Resort will offer a warm stone advance peptide couples massage.  It is approximately four hours long and concludes with a Reunion Manicure and Pedicure. Cost is $310.50. reunionresort.com Orlando World Center Marriott is offering a “Recapture the Romance” package February 9-10 and February 16-17, 2018. This offer includes dinner for two at Siro: Urban Italian Kitchen or Latitude and Longitude, “Light-Up-The-Night” laser light show, accommodations and two-hour Kids Club experience for up to two children ages 4-12. Prices begins at $329 per night with code ROM. 800-380-7931, worldcentermarriott.com Valentine’s Day Dining Luma – Recognized as one of the “Top 20 Restaurants in the state” LUMA on Park offers a romantic atmosphere, progressive American Cuisine and opportunity to check off a bucket list item. Executive Chef Brandon McGlamery offers locally-sourced, daily menus that feature delectable dishes including: Massachusetts Diver Scallops with freekeh, tri-color cauliflower, jalapeño butter, pickled cipollini onions or Border Springs Lamb Shoulder with glazed root vegetables, snow pea fondue, golden raisins, shiitake mushroom over a bottle of wine from their extensive list. lumaonpark.com  Prato – Prato celebrates cuisine from Italy’s rich culinary landscape, seamlessly blending Italian classics with modern techniques and seasonal ingredients. The rustic, communal atmosphere is perfect for a casual celebration; and who doesn’t like house-made pizzas and baked entrees made with Prato’s authentic Acunto wood-burning ovens crafted in Naples, Italy?  Enjoy their beloved Widowmaker pizza with Hazelnut Romesco, Cavolo Nero, Fennel Sausage and a Farm Egg or  Squid Ink Torchio with Braised Clam Amatriciana, Smoked Paprika Pangrattato over a couple of craft cocktails before splitting a Sticky Date Cake. prato-wp.com Luke’s Kitchen – Head to Maitland for a low key dinner at Luke’s Kitchen & Bar and movie. Enjoy carefully curated oysters from the raw bar and entrees cooked over an open fire grill and rotisserie alongside classically-inspired craft cocktails followed by an independent film right next store at the Enzian Theater. http://eatatlukes.com/ The Capital Grille has special Valentine’s Day eve offerings for 2018 – perfect for Orlando residents looking to extend the holiday with their loved one. On February 13, The Capital Grille is offering guests a generous evening with complimentary Veuve Clicquot Brut Rosé NV, Champagne and hand-dipped chocolate covered strawberries. In an atmosphere of relaxed elegance, The Capital Grille will thrill guests with hand-cut, dry aged steaks, artisanal ingredients and our award-winning wine list of over 350 selections.Reservations are now open for Valentine’s Day Eve, as well as Valentine’s Day for those looking for a more traditional experience. For guests looking for a last-minute reservation on Valentine’s Day, The Capital Grille’s Concierge app offers #ReservationRescue, whereby one lucky procrastinator will have the chance to secure a table for two at 7 p.m. on February 14. To enter, guests are simply required to download the app and select their favorite restaurant for a chance to save the day. www.thecapitalgrille.com Eddie V’s – For the perfect pair, Eddie V’s is offering elevated pairings for Valentine’s Day featuring famous champagnes with their ideal oyster counterparts. Guests can enjoy half a dozen oysters, including Pink Moon and Thatch Island oysters, complimented by a half bottle of champagne hand-selected by our Advanced Sommelier. For the perfect Valentine’s Day toast, guests can choose from Ruinart Blanc De Blancs, Moët Rosé Impérial or Krug Grand Cuvée. In addition to the special offerings listed above, Eddie V’s menu of fresh and flavorful seafood will still be available to order. The restaurant also boasts an award-winning wine list of over 300 selections, as well as hand-crafted cocktails. Reservations are now open. www.eddiev.com American Kitchen Bar & Grill invites guests to a four course dinner by Chef Venoy Rogers available only on February 14, 2018. Dinner pricing begins at $39 per person. 407-827-3111, bhotelsandresorts.com Four Seasons Resort Orlando announced that both their restaurants, Ravello and Capa, will be offering a prix-fixe four course meal on Valentine’s Day. The price is $75 per person at Ravello and $155 per person at Capa. Guests will also receive complimentary Prosecco and chocolates for spa guests. 407-313-6161, fourseasons.com Hilton Orlando will be offering a three course prix-fixe Lover’s Menu for Two at Spencer’s for Steaks and Chops Restaurant. Price is $175 per couple and it’s available only on February 14, 2018. 407-313-8625, thehiltonorlando.com Tapa Toro Tapas Bar & Paella Pit will celebrate romance on February 14 with a Valentine’s Day Menu for Two. Price for dinner is $85 per couple. 407-226-2929, tapatoro.restaurant Taverna Opa will be hosting their “Forget Romance, Let’s Dance” dinner event on February 14, 2018, complete with Belly Dance Entertainment and Greek-Style celebration. Admission is $85 per couple. 407-351-8660, opaorlando.com Villas of Grand Cypress will be offering an elegant candlelit five course dinner available only February 14, 2018. Available for $118 per couple. 407-239-1999, grandcypress.com  Canvas Restaurant & Market – 13615 Sachs Ave, Orlando, FL, 407.313.7800 – In addition to their regular a la carte menu, Canvas will be offering a few Valentine’s Day specials. Menu Highlights:  Prime Beef Tenderloin; 10 oz. bone-in, mole, sweet corn purée, charred shishito peppers ($50), Lobster Tail; Butter poached, artichoke hearts, housemade pappardelle, tarragon-citrus beurre blanc, and shaved black truffles ($45) Chroma Modern Bar + Kitchen, 6967 Lake Nona Blvd, Orlando, FL, 407.955.4340 Menu Highlights:  Gulf oysters on the half shell (6) with Tobikko caviar, watermelon, yuzu ($15), Roasted beef tenderloin for 2 or 4 to share; Shiitake mushroom “bacon”, double butter mashed potato, Josper charred broccolini, beet crisps, red wine reduction – For two guests, ($38 for 8 oz.), For four guests, ($75 for 16 oz.). Red Velvet Cheesecake; Champagne marinated strawberries ($4.50) Dragonfly Robata Grill & Sushi, 7972 Via Dellagio Way, Orlando, FL  32819, 407.370.3359, Open Wednesday, February 14 from 5 p.m. to 10 p.m. Celebrate Valentine’s Day with a la carte specials or Four-Course Prix Fixe for $70. Plus, join a special “Sushi Making 101” class onSaturday, February 17 from 11:30 a.m. to 1:30 p.m. and create lasting, fun memories with your loved one! Tickets to sushi class available HERE. Available a la carte or Four Course Prix-Fixe for $70: Tsukiji Market Moriawase $29, chefs omakase, Gomadare Cha Soba $22, japanese sea bream, ginger, wasabi, scallion, dashi, Barentain Makisushi, $17, chef’s special Valentine day sushi roll, Strawberry Shortcake, $7, ume jam, tamari ganache K Restaurant & Wine Bar, 1710 Edgewater Drive, Orlando, FL 32804, 407.872.2332 – Recently purchased by Chad Phelps back in July of last year, K Restaurant has a new “refreshed K.”  This Valentine’s Day, the restaurant will be offering a special menu for $100 for two people, in addition to their regular a la carte menu. Menu Highlights: Oysters; mignonette, Foie Gras custard, madeira glazed wild mushrooms, grilled bread, Lobster; Israeli couscous, English peas and tendrils, beurre rouge, Filet; potato and mushroom gratin, creamed greens, veal demi-glace, White Russian Chocolate Cake, Lemon Meringue Cheesecake Paradiso 37, Disney Springs, 1590 E Bueno Vista Dr., Orlando, FL, 407.934.3700, For Valentine’s Day, Paradiso 37 will be celebrating by serving guests a Valentine’s Day inspired prix-fixe menu at $39 per person, plus tax and gratuity. Menu highlights: Lobster Bisque with Sherry, Ginger Honey Glazed Cedar Plank Salmon; Roasted Vegetables, Cilantro Rice, and Grilled Lemon, Molten Lava Chocolate Cake; Vanilla Bean Ice Cream, Fresh Berries Pizza Bruno, 3990 Curry Ford Road, Orlando, FL 32806, Date: Wednesday, February 14, 2018, Time: 7 p.m. – 10 p.m. You got a pizza my heart! Get cheesy with Bruno Zacchini as you join us under the stars for a romantic Valentine’s Day experience. Pizza Bruno will host a couple’s pizza making class which will include hands-on instruction, small bites, DIY pizza, dessert and wine. This unique date night experience is $80 per person, plus gratuity. Let’s get saucy. Space is limited. Purchase your tickets today! The Polite Pig at Disney Springs , 1536 Buena Vista Drive, Orlando, FL 32830 Have a smokin’ Valentine’s Day at The Polite Pig in Disney Springs with a la carte menu selections including signature dishes like the Smoked Chicken Wingswith pickled carrots; House-Smoked Brisket with coffee rub; The Southern Pig Sandwich with pulled pork, fennel-apple slaw, tangy mustard bbq and Duke’s mayo; and Crispy Brussels Sprouts with whisky-caramel.. Visit www.politepig.comfor more information The Ravenous Pig, 565 West Fairbanks Ave, Winter Park, FL, 407.628.2333, Menu Highlights: Beginning Monday, February 12 through Thursday, February 15, The Ravenous Pig will offer a full a la carte menu, in addition to the below specials. Three Course Seasonal Prix-Fixe Menu – $40 per person, with a portion of proceeds benefitting No Kid Hungry. Chef Curated Specials for Two: Bison Tomahawk Rib Eye Steak, Whole Fish Dinner, Sweet Soufflé Dessert – For more information or reservations, visit theravenouspig.com or call 407.628.2333 The Rusty Spoon, 55 West Church Street, Orlando, FL, 407.401.8811 Menu Highlights: For Valentine’s Day, The Rusty Spoon will offer a full a la carte menu, in addition to chef curated seasonal specials. For reservations, visit therustyspoon.com or call the restaurant at 407.401.8811. Urbain 40 American Brasserie and Lounge, 8000 Via Dellagio Way, Orlando, FL, 407.872.2640 For Valentine’s Day, Urbain 40 American Brasserie and Lounge will be taking reservations Friday, February 9th through Wednesday, February 14th. They will be celebrating by serving guests a Valentine’s Day inspired prix-fixe menu at $68 per person, plus tax and gratuity. The regular a la carte menu will also be available to guests. Menu highlights: Appetizer Special: Heart Vol Au Vent of Bay Scallops & Rock Shrimp; Cultivated Mushrooms, & Early Spring Crop Asparagus, Champagne-Porcini-Vermont Butter Emulsion , Valentines Plat du Jour: “Marriage of the Land & Sea” Grilled 6 oz. Angus Beef Tenderloin & Herb-Roasted Wild Gulf Shrimp; Celery Root & Potato Puree, Haricot Vert, Young Carrots, Rich Red Wine Truffle Reduction & Sauce Béarnaise, Valentines Dessert Trio: For Couples to Share   Del Frisco’s Double Eagle Steak House, 9150 International Drive, Orlando, FL 32819, https://delfriscos.com/promotions/celebrate-valentines-day-at-dels/, Del Frisco’s Double Eagle Steak House will serve a prix fixe Valentine’s Day menu highlighting elevated cuisine for guests to celebrate luxuriously. Featured menu items include Chilled Oysters with Caviar Mignonette, Simply Prepared Fresh Fish and the Double Eagle Steak – a three-inch thick, 45-Day Dry Aged Double Bone In Prime Ribeye. The prix fixe menu is available from Feb. 9 through Feb. 14 for $90 per guest. Reservations: Call (407) 351-5074 Tony Roma’s, 8560 International Dr., Orlando, FL 32819, Menu, Come celebrate Valentine’s Day at Tony Roma’s! Enjoy a special Filet Medallions Combo for only $30. The combo includes your choice of house salad, Caesar salad or Original Classic Potato Soup with Filet Medallions (6 ounces) topped with Cabernet demi-glace, mashed potatoes and fresh vegetables. Plus, choice of Grilled Shrimp Skewers or a Half Rack of Baby Back Ribs. Reservations: Call (407) 248-0094 Attractions Central Florida Nature Adventures is offering a unique Silver River Kayak Tour on Valentine’s Day. Price is $94 per person and the tour lasts about four and a half hours. 352-589-7899, kayakcentralflorida.com Wild Florida Airboat Tours will offer 15% off romantic sunset airboat tours and a stroll through the gator park valid form February 12, 2018 to February 17, 2018. To receive discount use code WildValentine online, over the phone or in person. 407-697-8018, wildfloridairboats.com Boggy Creek Airboat Adventures will offer 20% discounts on their sunset tours. After the tour, guests will receive a 10% discount to Boggy Bottom BBQ for a romantic dinner for two.  To receive the discount, guests should call and use special code “VALE18.” This offer is valid February 13, 2018 to February 15, 2018. 407-344-9550, bcairboats.com The Coca-Cola Orlando Eye is offering the “Love is in the Air” package from February 8, 2018 to February 18,2018. This package includes: a private capsule for the couple with priority boarding, a long-stemmed rose, a box of specialty chocolates and a glass of champagne. The price is $110 per couple for the champagne experience and $90 per couple for the non-alcoholic option. 866-228-6438, officialorlandoeye.com   Events Bar Louie at Orlando Airport will host a Stupid Cupid Spotlight Party on Wednesday, February 14, 2018. The party will offer drink specials along with half priced select appetizers and flatbreads. 407-845-7080, barlouie.com Howl At the Moon will host a Naughty or Nice Happy Hour Party on Friday, February 16, 2018.  It will be complete with games, drink specials, giveaways and live music. Date Night Table Package is also available upon request. 407-354-5999, howlatthemoon.com Leu Gardens will host a romantic concert on Valentine’s Day featuring Ricky and the Buzzcatz from 7:00pm -10:00pm. Advance tickets are $15 per person and will go on sale on Friday, January 26, 2018. 407-246-3622, leugardens.org SAK Comedy Lab will offer three shows on Valentine’s Day at 6:00pm, 8:00pm and 10:00pm.  A Sweetheart Special is also available for $48 and includes admission for two and two drinks. 407-648-0001 The Alfond Inn in Winter Park will host “A Valentine’s Experience Under The Stars” event on Saturday, February 10, 2018. The event will include cocktails in the Conservatory, followed by a three course dinner on the lawn and live music. The price for this experience is $99 per person. 407-645-6605, Eventbrite.com Track Shack will host the Third Annual Run 4 Love 4 Mile, presented by Florida Hospital on Saturday, February 10, 2018. All finishers receive a commemorative shirt and medal. Prices to participate vary and early pricing is available through January 27, 2018. Get $4 off with code LOVERUN18. trackshack.com

First Look: Metro Diner at UCF – University Blvd

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Sun Jan 07 18:04:50 PST 2018

“Where the Locals Eat” Known as one of the best places for breakfast in Jacksonville, winning multiple accolades, Metro Diner has finally expanded further into the Orlando area near the always brunch-happy UCF area in East Orlando. The first Central Florida is in Altamonte Springs. Founded in Jacksonville in 1992, over 25 years ago, Metro Diner specializes in breakfast specials and comfort diner food and was recently featured on Guy Fieri’s “Diners, Drive-Ins and Dives” on the Food Network. Let the flavor town train roll on! On a recent visit, the place was packed with local professionals in from the cold on their lunch breaks. People love breakfast and brunch in Orlando and there seems to be more and more options each day. I ordered their signature Fried Chicken and Waffle – the fried chicken was nice and crispy, but the waffle was the real star – light and fluffy yet also with a nice crisp. The strawberry butter was also a wonderful touch to this sweet and savory dish. Fried Chicken & Waffle $15.49 Half a fried chicken and a Belgian waffle, topped with powdered sugar and sweet, strawberry butter. Served with their special honey tabasco, sweet and spicy sauce. Metro Diner 11650 University Blvd Orlando, FL 32817 https://metrodiner.com/locations/florida/orlando-university/

Bulla Gastrobar – Winter 2018 Menu

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Sun Jan 07 17:34:28 PST 2018

Winter, brief it may be, has arrived to Central Florida with the latest frosty blasts covering most of our region this past week. The Spanish-inspired Bulla Gastrobar has recently debuted their Winter Menu, featuring savory, hearty dishes that will certainly warm any foodie’s appetite this winter. Here is the menu: Sabores de Invierno Winter Menu Padrones Rellenos $8 – Shishito peppers stuffed with Mahon cheese, encrusted with panko crumbs and a spicy tomato dipping sauce Caldo Gallego $8 – Galician Soup, White beans, pork shank, chorizo, kale Piquillos a la Vizcaina $11 – Ground beef and pork stuffed piquillo peppers, bechamel sauce, black currants Lechon Asado $23 – Slow Roasted Pig, Pork Demi, Panadera Potatoes Chuletas de Cordero $23 – Lamb Chops, Honey Beer Reduction, Kale, Potato Foam Some of my favorites from the menu included the: Padrones rellenos, crunchy panko crusted, stuffed shisito peppers filled with mahon cheese – each bite oozes with warm cheese – perfect. The Piquillos a la Vizcaina, stuffed piquillo peppers were both savory and sweet – savory from the ground beef and pork and bechamel cheese sauce but also a touch of sweetness from the black currant reduction and nutty sliced almonds. If you are a fan of lamb chops, try the chuletas de cordero – subtly sweet from honey reduction, it’s a hearty dish with delicate potato foam and crispy kale. My absolute favorite on the menu is the lechon asado, thrice cooked slow roasted pig with a pork demi sauce and panadera potatoes – thick and juicy, the pork just melts in your mouth with the crispy pork skin is a fantastic treat. The menu lasts all winter until March so visit soon! Bulla Gastrobar 110 S Orlando Ave #7, Winter Park, FL 32789 bullagastrobar.com

Celebrating the season at IKEA’s annual Swedish Julbord buffet

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Thu Dec 21 16:22:08 PST 2017

  We were invited to celebrate the season at IKEA’s annual Swedish Julbord smorgasbord – a nationwide event at participating stores.  A traditional Julbord is a highlight of Swedish cuisine, consisting of local and family specialties enjoyed with family and friends. Tickets for the all-you-can-eat buffet featuring traditional Swedish dishes were $16.99 per person / $4.99 for kids 12 and under, or at a discounted rate for IKEA FAMILY members ($12.99 per person / $2.99 for kids 12 and under). IKEA Food Range and Product Developer, Peter Ho, says, “The Julbord buffet is at the center of the classic Scandinavian holiday celebration, uniting family and friends alike.  It is a much anticipated tradition in Sweden that we enjoy sharing with customers all over.” The cutest Christmas reindeer!  An IKEA employee informed me that they were sold out, unfortunately. Swedish cheeses, crispbread, thin bread, softbread Gravad lax with mustard sauce Christmas ham Swedish potato salad Hard boiled eggs Assorted desserts Daim cakes with and without chocolate, Swedish fish Coffee, tea, fountain beverages Pickled herring, Swedish cucumber salad, Red beet salad, Hard boiled eggs, Christmas ham, Gravad lax with mustard sauce Poached salmon, Jansson’s temptations, sautéed red cabbage and apples, mashed potatoes and gravy Meatballs with lingonberries, mashed potatoes and gravy, sautéed red cabbage and apples, Jansson’s temptations Swedish Santa Lucia processional Swedish Santa Thank you Swedish Santa for the complimentary tote bags! (Source credit: IKEA) IKEA 4092 Eastgate Dr. Orlando, FL 32839 +1 (888) 888-4532 ikea.com/us

It’s a wrap; Saturday morning & Osborne House

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Sun Feb 12 13:41:23 PST 2017

After a lovely hot shower when I got back to the B&B the night before, I jumped into bed and snuggled down for the night…weary to my bones but every so happy with what I had seen. Thankfully my night was undisturbed so when the alarm went off at 7:30 again I felt refreshed and […]

Great news

by ShawnA @ The Painters Keys

Fri Jan 26 05:00:46 PST 2018

While discussing the turning year recently with an actor friend, he confided that if he could do it all over again, he would have been a writer. Now in his early forties and after 25 years of auditions, he’s pivoting to the blank page. “Great news!” I said. “Unlike ballet or being a starlet, being a writer doesn’t depend on the trimmings of youth, and you don’t have to rely on a production green-light to get sweaty. Writing is a doing activity. Writers write. You can start today, and you’ve got plenty of decades to try to get good.”

The post Great news appeared first on The Painters Keys.

Satellites show warming is accelerating sea level rise

by Seth Borenstein @ The Denver Post

Mon Feb 12 21:32:18 PST 2018

Melting ice sheets in Greenland and Antarctica are speeding up the already fast pace of sea level rise, new satellite research shows.

Svrluga: Ice cream-loving teen or dominant gold medalist? Chloe Kim is both.

by Barry Svrluga @ The Denver Post

Mon Feb 12 21:24:53 PST 2018

She did it Tuesday morning here under a brilliant blue sky, flipping and spinning her way to a gold medal in the women's halfpipe snowboard competition that stood as a statement to her artistry, her flair, and her charisma, for sure.

PHOTOS: All kinds of felines hit the Adams County cat walk

by Kathryn Scott Osler @ The Denver Post

Mon Feb 12 21:54:03 PST 2018

Photos at the Econo Cat Club's third annual Valentine show hosted Feb. 4, 2018, at the Adams County Fairgrounds.

31 Days of Gratitude – Day 31 2017 in review

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Sat Dec 30 15:13:20 PST 2017

I was chatting to my daughter yesterday and remarked that I had been particularly blessed this year. Usually when you get to the end of the year you kinda feel like there is more that could/should be done before the year ends (well I do), and the last few days of December are spent cramming […]

2 Tragedies Produce 2 Very Different Approaches to Prayer

by Bob Seidensticker @ Cross Examined

Mon Jan 22 10:00:11 PST 2018

Christians are supposed to pray, but everyone pretty much knows that prayers don’t change anything. Here’s one Christian apologist whose agenda is revealed by his contradictory approaches to two tragedies.

“Something Fishy” of Apopka Celebrates Two-Year Anniversary This February

by Katherine Nguyen @ Tasty Chomps' Orlando Food Blog

Mon Feb 05 08:30:37 PST 2018

Apopka’s adored, family-friendly, fresh seafood restaurant “Something Fishy” proudly announces their two-year anniversary this February.  Taking home top honors at Taste of Apopka and recognized among Best Seafood in Apopka in its first year, Something Fishy specializes in fresh seafood cooked to order that’s grilled, seared or fried, served in a variety of selections from delicious fish tacos to decadent crab cakes.  The ever-evolving menu, crafted by self-taught, skilled Chef and Owner Terence Phillips, features starters, salads, build-your-own fishy bowls and classic seafood entrees with a fusion of new age, fresh flavors and innovation served straight from “Chef T’s” kitchen.  Joined by wife of 24 years Philanthropist Patrice Phillips, Terence fulfilled his lifelong dream opening Something Fishy, which is a reflection of Phillips family gatherings and celebrations. For the two-year anniversary, the 1500 square foot, fast-casual restaurant with influences of South Hampton, Long Island will unveil a refreshed menu and new seating arrangements.  Something Fishy will also be introducing “Something Sweet”, their in-house bakery addition, along with implementing more catering and business lunches To Go programs. “We could not be more excited to celebrate the second year of Something Fishy,” says Terence and Patrice Phillips.  We are beyond grateful for the love, encouragement and support from family and friends and the community who have embraced us in our first year, and we look forward to welcoming even more Central Florida seafood lovers into the Something Fishy family this year and for many more years to come.” Something Fishy will celebrate their anniversary exactly one-year after they first opened their doors on February 24, 2017 with a special Two-Year Anniversary Block Party to be held on Saturday, February 24, 2018. Swim by Something Fishy, where the food speaks for itself, located at 2107 E. Semoran Blvd., Apopka, FL 32703.  Something Fishy is open for lunch and dinner and serves a full menu daily until close.  For updated hours of operation and more information, call 407-703-4850 or visit www.somethingfishyapopka.com.

17th Annual Conference Autism Society – Greater Phoenix

by bravo @ Bravo Europe

Mon Oct 03 11:43:14 PDT 2016

7 – 8 October 2016 – Phoenix, Arizona, USA

L'articolo 17th Annual Conference Autism Society – Greater Phoenix sembra essere il primo su Bravo Europe.

WATCH: Shaun White scores 98.5 on second preliminary halfpipe run at Winter Olympics

by Joe Nguyen @ The Denver Post

Mon Feb 12 21:49:32 PST 2018

Two-time Olympic gold medalist Shaun White looks like he's back to his old form, scoring a 98.5 on his second preliminary halfpipe run to retake the lead over Scotty James of Australia (96.75) and Ayumu Hirano of Japan (95.25).

Boil the milk

by admin @ Bravo Europe

Thu Apr 06 01:14:08 PDT 2017

L'articolo Boil the milk sembra essere il primo su Bravo Europe.

TACA 2018

by bravo @ Bravo Europe

Wed Dec 20 10:58:09 PST 2017

Costa Mesa, CA, USA

L'articolo TACA 2018 sembra essere il primo su Bravo Europe.

First Look: Inside Foxtail Coffee’s Foxtail Farmhouse in Winter Park

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Feb 06 20:24:12 PST 2018

Foxtail Coffee owners have officially announced the grand opening date for Foxtail Farmhouse (Instagram | Website) to be on Saturday, February 10th. Doors will open at 8 a.m.–midnight; more specifically the sliding barn door that connects Foxtail Coffee to the new adjoining Farmhouse space. These will be the set hours for Farmhouse with the connecting door closing off Foxtail Coffee at 10 p.m. daily. The long-awaited expansion aims to bring more seating to the adjacent flagship location of the local coffee shop. In addition to more space, Farmhouse boasts a siphon bar, a silo coffee bean bar, craft cocktails on tap, local bites and four new “experiential” coffee items. Partners Alex Tchekmeian and Iain Yeakle, the brains behind Foxtail Coffee (Facebook | Website) say that the Farmhouse features the world’s largest coffee siphon bar, equipped with 14 individual burners. As a continuation of their existing partnership, DoveCote will manage the majority of their food items, inclusive of vegetarian and vegan-friendly recipes. Next to fresh bites and sandwiches, Farmhouse will feature items from local bakeries, Valhalla and Bluebird Bake Shop as well as Macaw! Foods. Complementing the enhanced menu, guests can also enjoy wines, ciders, and bubbly options, all curated with the help of DoveCote and Courtesy Bar owner, Gene Zimmerman. Zimmerman’s craft cocktail inspirations are in the same spirit of his downtown speakeasy. As for the experiential items, guests can find unique coffee-infused picks like a Shakerado and the Deconstructed Latté. “The Farmhouse closes off completely for private events but still connects to Foxtail Coffee. This allows us to have private events [at the Farmhouse] and still have Foxtail Coffee open.”-Alex Unlike any of their other locations, the Farmhouse will also cater to the after-hours crowd. Directly mirroring the coffee wall will be a wine bar featuring local wines, coffee and wine pairings as well as other specialty cocktails. Foxtail Farmhouse is located next door to sister space Foxtail Coffee at 1282 Orange Avenue in Winter Park [GMap]. Here is a FIRST LOOK inside the gorgeous new Foxtail Farmhouse:    

New tenant Tori Tori coming summer 2018 to Orlando’s Mills 50 District

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Thu Jan 25 19:53:34 PST 2018

Updated 1/29/2018 TORI TORI will be a japanese pub opening in the Mills50 district at 720 N. Mills Avenue this summer. It will be a sister concept to DOMU and created by Sonny Nguyen (chef/owner of DOMU) with partner Johnny Tung. This concept will be part of the “DOMU Dynasty” also coined as the “Double-D Group” which will be the umbrella for all of Nguyen’s current and future concepts. “With much success and recognition of DOMU over the past year, I felt like I had to do more for our city to really put us on the map. I felt like there was a missing piece that I think the people of our city deserve to experience and is growing popularity in major cities around the country. What we’re creating is a staple to everyday Japanese culture and bringing a piece of that to Orlando. With the same mindset that was set forward for DOMU, expect the concept to come from “me” and to pack an edge of going against the grain. Meaning, that every detail will be curated from the design, to what we offer, and how we offer it. We will be sticking to true Japanese roots but will have my modern take on a lot of things.” More details will be released on the concept as time permits but in the meantime follow them on Facebook and Instagram @ToriToriPub ————————————— Spotted at the long vacant 4200 SF building located between King Bao and Pho 88 on Mills Avenue hangs a new banner stating simply “Tori Tori – Coming Summer 2018”. The location of 720 N Mills Ave Orlando, Florida was most recently home to Trung My Asian Market but has sat vacant for many years now. Little detail is known, but watch this space for more news soon.

Travel Channel’s “Food Paradise” films at Domu

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Mon Feb 12 18:36:40 PST 2018

My friend from college and owner of Domu, Sonny Nguyen My former co-worker and good friend, Dallas Perdue, tending the bar while being filmed by the Travel Channel. *Will be featured on the Food Paradise episode* Pigs In A Blanket Bao – Chashu ends, persian cucumber, pickled cabbage, scallion, spicy kewpie mayo Domu Wings – coated with kimchi butter sauce.  These are my favorite wings in the whole world!  Must try! *Will be featured on the Food Paradise episode* Richie Rich – Miso-shoyu pork bone broth, chashu, ajitama brûlée, kikurage, scallion, fried garlic, black garlic oil, domudama Uni Mazemen – Uni butter sauce, ikura, micro greens, crispy quinoa, chives, fresh uni Chuka – Roasted corn, menma, torched tomato, cucumber, shiitake mushrooms, ontama, sesame vinaigrette Check out Domu soon for delicious ramen, wings & bao and be sure to keep an eye out for the Food Paradise episode airing in the next few weeks! Domu 3201 Corrine Dr. STE 100 Orlando, Florida (407) 960-1228 http://domufl.com

Jon Smith Subs opens in Oviedo

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Sun Jan 07 17:44:31 PST 2018

I was born and raised in Palm Beach County so have many memories of Jon Smith Subs growing up. They were the mom and pop corner sub shop where I lived. I was excited to hear that they have finally made their way up to Orlando (though all the way out in Oviedo) and dropped by during the opening recently. The first Jon Smith shop opened in 1988 in Palm Beach County, FL serving up their signature marinated grilled sirloin steak and real chicken breast subs. I ordered the Steak Bomb –  Sirloin steak, Grilled onions, peppers, mushrooms, bacon, tomatoes & provolone. My sub was quite delicious – the bread was fresh as was the steak. I think next time I’ll try their traditional steak with cheese and forgo the other ingredients – ok maybe I’ll keep the bacon. The manager/owner was in, a Oviedo native, greeting and welcoming each family and patron entering the shop – it was quite the welcome sight. Jon Smith Subs – Oviedo 3607 Aloma Ave, Oviedo, FL 32765 https://jonsmithsubs.com/locations/oviedo-fl/ Mon-Sat 10:00am-9:00pm Sun Closed

Walt Disney World Swan and Dolphin Food & Wine Classic – OCT 27/28 2017

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Oct 10 20:19:47 PDT 2017

PRESS RELEASE: The Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its eighth year October 27 – 28, the largest event to date featuring more than 60 food and beverage stations and 11 educational seminars taught by members of the resort’s award-winning food and beverage team. Guests will delight in numerous opportunities to sip and savor along the resort’s causeway, private lake and private beach all weekend while enjoying live entertainment. Delectable culinary offerings headline the two-night event, featuring cuisine from the resort’s own award-winning restaurants: Il Mulino New York Trattoria, Shula’s Steak House, Todd English’s bluezoo, Kimonos and more, with wine and spirits samplings from around the globe. “One of our favorite parts about this festival is showcasing our creativity and adding new experiences each year,” said Walt Disney World Swan and Dolphin Resort Director of Food & Beverage Tony Porcellini. “Things that won’t change are the quality of our food and beverage selections and our vibrant street party atmosphere.” New for 2017 A new seminar, the Grand Tasting Experience, will be presented by a master sommelier, highlighting the unique Nebbiolo grape of northern Italy. Master Sommelier Matthew Citriglia, one of only 149 master sommeliers in the Americas, will showcase several rare vintages from the Piedmont region. Tickets to this intimate experience will be extremely limited. Also new this year is Bubbles Lounge, a secluded, whimsically themed area showcasing sparkling beverages including champagne and sparkling wine, inspired by Lawrence Welk and his champagne style. Guests will receive a special entrance ticket to the lounge upon check-in and can seek out the space to enjoy a light-hearted atmosphere and sweeping views of the festival while sipping champagne. Bubbles Lounge joins the event’s other themed areas including: Carnival Corner, offering carnival food and games; Chinatown, featuring dishes and drinks inspired by San Francisco’s famed neighborhood; and a Beer Garden, offering a variety of local and seasonal brews from around the world alongside Oktoberfest-inspired cuisine. (Access to the Beer Garden requires an upgraded ticket.) Featured Food Highlights of this year’s menus include: Kobe beef mini burgers with truffle aioli, Applewood smoked bacon and roma tomato chutney from The Fountain; seared Yellowfin Tuna salad from Todd English’s bluezoo; ricotta gnocchi with wild mushrooms, baby spinach and fennel sausage from Il Mulino Trattoria and oven-roasted beef ribeye with mashed potatoes and sauce bordelaise from Shula’s Steakhouse. Walt Disney World Swan and Dolphin Executive Chef Robert Ciborowski brings back his signature barbecue at the Cib’s Smoke House station with his hand-crafted pork belly and smoked Spanish Iberico pork collar. Popular returning dishes include the dragon sushi roll from Kimonos and fish ‘n’ chips with sea salt and vinegar potato chips from Garden Grove. World Champion Pastry Chef Laurent Branlard sweetens the evening with decadent desserts like the crunchy chocolate passion fruit truffle and key lime vanilla cream. The returning Sundae Action Station allows guests to choose their own toppings like caramelized hazelnuts and raspberry whipped cream. Seminars and Brunch Favorite hands-on educational seminars, taught by members of the resort’s award-winning food and beverage team, return for foodies who want to add a little something extra to their festival experience. Seminars offered this year include: wine blending, Italian wines, Argentinian wines, champagne, beer, Riesling, craft cocktails, pasta making, sushi and sake and wine and cheese pairing. All seminars require separate tickets, and space is limited. Guests can extend the indulgence into Sunday morning with the Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees. The Sunday Bubbles Brunch is a separate ticket option and does not require an evening ticket or overnight accommodation to participate. With 18 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Resort continually receives national recognition for its food and beverage program. The culinary team has had the honor of presenting multiple dinners at the distinguished James Beard House. The resort boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The resort’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a multiple-time recipient of the exclusive Best of Award of Excellence. Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a resort package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500. Calendar Listing Information What: Swan and Dolphin Food & Wine Classic Info: The Swan and Dolphin Food & Wine Classic at the Walt Disney World Swan and Dolphin Resort returns October 27 – 28, showcasing a vast array of food and beverage options and informative seminars conducted by members of the resort’s award-winning food and beverage team. The Swan and Dolphin Food & Wine Classic consists of 11 food and beverage seminars, live entertainment, a beer garden and more than 60 food and beverage stations, featuring appetizing selections from the resort’s signature restaurants: Shula’s Steak House, Il Mulino New York Trattoria and Todd English’s bluezoo, as well as wines, beers and cocktails from around the world. When: Friday, October 27 and Saturday, October 28, 2016 5:30–9 p.m. (for seminar schedule, check www.SwanDolphinFoodandWineClassic.com) Where: Walt Disney World Swan and Dolphin Resort Causeway 1500 Epcot Resorts Blvd. Lake Buena Vista, Florida 32830 407-934-4000 Ticket Information: – Overnight packages and multiple-night package options are available for the eighth annual Walt Disney World Swan and Dolphin Food & Wine Classic starting at $424 and can be booked by phone at 1-888-828-8850 – Advance purchase unlimited food and beverage samples are $115 per person; upgraded ticket including the Beer Garden is $140 per person including taxes – Interactive seminars start at $50 per person, per class including taxes – Sunday Bubbles Brunch with J Vineyards and Winery is $94 per person including taxes – For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500

First Look: Mai’s Bistro in Mills 50

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Mon Dec 18 19:03:26 PST 2017

Mai’s Bistro is a new fast casual restaurant that has opened up in Orlando’s Mills 50 District, specializing in Vietnamese street food such as banh mi, Vietnamese sticky rice, and banh cuon rice crepes. They bake their own bread and sweets and make everything in house. On a recent visit, I loved their banh cuon rice crepes and their variety of both sweet and savory Vietnamese sticky rice (xoi). You could get bbq roast pork, chinese sausage, or shredded chicken for savory sticky rice and jackfruit for sweet sticky rice. They bake their bread from scratch on site and their grilled pork banh mi is one of the best i have had. Their staff was very friendly and hospitable. Will try again soon and update! Mai’s Bistro in Mills 50 830 E Colonial Dr A, Orlando, FL 32803 Menu: maibistrousa.com Phone: (407) 730-8538

Camino Packing List

by notjustagranny @ Not Just a Granny

Tue Jan 23 12:27:21 PST 2018

After months of reading up on other people’s facebook posts, reading blogs and posts on Camino forums, I finally narrowed down my Camino packing list. Items that I removed from the final pack before leaving: top left image; gloves, sandals, and I changed my walking socks after testing the marvellous socks I found at Mountain […]

The Most Popular Logical Fallacy in Christian Discourse

by Bob Seidensticker @ Cross Examined

Fri Feb 09 10:00:03 PST 2018

One particular logical fallacy springs too easily to many Christians’ lips. It’s easy to spot, and those who care about making sense should look for and eliminate this error.

Winnipeg Blue Bombers’ fans vote yes to moving up start date of CFL schedule

by Russ Hobson @

Mon Feb 12 20:06:31 PST 2018

CFL Commissioner Randy Ambrosie got an overwhelming response when he asked if fans were in favour of moving up the start date of the CFL schedule.

Village of the Year continued

by notjustagranny @ Not Just a Granny

Sun Feb 11 12:38:00 PST 2018

Following up on my post from a couple of days ago, these are a few more of my favourite villages in England. The Channel 4 programme, Village of the Year is absolutely fascinating. I shall have to watch them again…get some more ideas of places to go – as if I don’t already have a […]

100 walks – Broadstairs to Margate

by notjustagranny @ Not Just a Granny

Fri Feb 02 09:44:03 PST 2018

A few nights ago ITV aired “Britain’s Favourite Walks: Top 100”, as voted for by more than 8,000 walking enthusiasts. If seeing these walks didn’t convince you that the UK is a most stunning country with every kind of landscape and terrain you could wish for or imagine…then you weren’t watching 😉 I had initially […]

North Korea won PyeongChang political gold, but what’s next?

by Eric Talmadge @ The Denver Post

Mon Feb 12 21:12:00 PST 2018

North Korea won the political gold medal at PyeongChang just by showing up. But what's next?

Cocktail Inspirations from Dixie Vodka for the Holidays

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Mon Nov 27 18:33:50 PST 2017

These Dixie Vodka cocktail recipes can all be prepared in large batches or in single-serve portions, and are sure to become new holiday favorites that your guests will love and remember. Dixie Autumn Shandy *can be made in single-serve portion or in a large batch 1.0 oz. Dixie Black Pepper Vodka 1.5 oz. cranberry juice 0.5 oz. simple syrup 2-4 oz. dry hard cider Combine first three ingredients in a shaker tin over ice. Hard shake and pour into rocks glass with one large ice cube. Top with cider and serve. Beauregard’s Buck *can be made in single-serve portion or in a large batch 1.5 oz. Dixie Southern Vodka .5 oz. Dixie Mint Vodka 0.5 oz. lemon juice 4 to 6 oz. ginger beer Squeeze lemons juice into a Collins glass (or Moscow Mule mug) and drop in the spent shell. Add 2 or 3 ice cubs, pour in both vodkas and fill the glass with ginger beer. Stir. Southern Charm *can be made in single-serve portion or in a large batch Fill shaker with ice; add: 2 oz. Dixie Citrus Vodka 3 cucumber slices 2 oz. apple cider Juice of 1/2 lemon 2 mint leaves Shake; pour in ice-filled glass. Top with tonic. Garnish with cucumber slice.

by bravo @ Bravo Europe

Thu Dec 17 15:28:31 PST 2015

AUTISM ONE 2016 May 25-29 Chicago, IL, USA

L'articolo sembra essere il primo su Bravo Europe.

a day trip to Hastings…part 2

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Sun Nov 27 11:10:28 PST 2016

The 1066 story includes the Norman Castle built in Hastings by order of William, Duke of Normandy aka William the Conqueror after the Battle of Hastings….ironically fought at a place now called Battle and not at Hastings per se. So it was vitally important that we visited the castle. After our visit to the East […]

Former Avalanche Wojtek Wolski playing for Canada at Winter Olympics after breaking neck

by Stephen Whyno @ The Denver Post

Mon Feb 12 21:58:06 PST 2018

Only the perfect opportunity would lure him back to North America, though the Olympic tournament is a pretty perfect chance to show that his quality of play his back to his old NHL level.

What’s New with the Crew? A Monthly Update

by Sasha Burik @ Asymptote Blog

Wed Feb 07 06:00:59 PST 2018

Poetry Editor Aditi Machado has created a teaching guide for her recent book of poetry, Some Beheadings (Nightboat Books, 2017). She was also interviewed by Chicago Review of Books about the translatability of poetry. Communications Manager Alexander Dickow released a short monograph in French on Max Jacob called Jacob et le cinéma (Paris: Nouvelles Editions Jean-Michel […]

Scenes from the 1st ever Pastry in the Park 2017 at The Osprey Tavern

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Sun Oct 22 19:17:49 PDT 2017

On October 22nd, at 6:30pm, 7 Pastry Chefs from 11 Central Florida restaurants came together for a historic dessert tasting experience! Savory bites were provided by The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria. The participating chefs were: Amanda McFall-Urbain 40 Gloriann Rivera-1921 by Norman Van Aken Amy Gilbert-Canvas Brian Cernell-Luma on Park/Prato/Luke’s Michelle Hulbert-K Restaurant Esther Rodriguez-The Ravenous Pig Kristy Carlucci-The Osprey Tavern/Seito Sushi/Reyes Mezcaleria Here are images from the first annual Pastry in the Park by Sue Chin of The Osprey Tavern/Seito Sushi/Reyes Mezcaleria

Valentine’s Day Dinner in Orlando 2018 – Where to go?

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Feb 06 16:45:40 PST 2018

Valentine’s Day is right around the corner, and a romantic weekend in Orlando offers unique and affordable ways to celebrate. We’ve collected special deals for the perfect Valentine’s Day weekend, from hotel packages and romantic dinners to couples’ massages and sunset airboat tours. Hotel Packages & Amenities B Resort & Spa will be offering a B Together Couples Massage from February 15, 2018 to February 28, 2018. The massage is infused with rose essential oils and includes champagne and chocolate truffles. Prices for massages vary. 407-827-3111, bhotelsandresorts.com Caribe Royale is offering a  Romance Package that includes two nights in a deluxe king suite with jetted whirlpool tub, full American buffet breakfast for two, welcome wine and tuxedo strawberry amenity, late check-out and dining credit at their restaurant The Venetian Chop House. 1-800-823-8300, cariberoyale.com Four Seasons Resort Orlando will be offering a Couple’s Day at the Spa featuring a complimentary glass of wine and special truffles.  Couples will be able to enjoy the Healing Honey Treatment and receive a small bottle of the signature honey along with a complimentary Luscious Lips enhancement. Available only on February 14, 2018. 407-313-6161, fourseasons.com Hilton Orlando will be offering different couple experiences including: In Room Dining with chocolate covered strawberries and a bottle of champagne, as well as a private cabana rental including a half dozen red roses wrapped, a bottle of sparkling wine and food credit.  In Room Dining experience is available for $110 and cabana rental for $300. 407-313-8625, thehiltonorlando.com Omni Orlando Resort at ChampionsGate will offer their “Love and Luxury” package, which includes luxurious accommodations, champagne and chocolate covered strawberries delivered to the room upon arrival and late check-out. 407-390-6664, omnihotels.com The Spa at Reunion Resort will offer a warm stone advance peptide couples massage.  It is approximately four hours long and concludes with a Reunion Manicure and Pedicure. Cost is $310.50. reunionresort.com Orlando World Center Marriott is offering a “Recapture the Romance” package February 9-10 and February 16-17, 2018. This offer includes dinner for two at Siro: Urban Italian Kitchen or Latitude and Longitude, “Light-Up-The-Night” laser light show, accommodations and two-hour Kids Club experience for up to two children ages 4-12. Prices begins at $329 per night with code ROM. 800-380-7931, worldcentermarriott.com Valentine’s Day Dining Luma – Recognized as one of the “Top 20 Restaurants in the state” LUMA on Park offers a romantic atmosphere, progressive American Cuisine and opportunity to check off a bucket list item. Executive Chef Brandon McGlamery offers locally-sourced, daily menus that feature delectable dishes including: Massachusetts Diver Scallops with freekeh, tri-color cauliflower, jalapeño butter, pickled cipollini onions or Border Springs Lamb Shoulder with glazed root vegetables, snow pea fondue, golden raisins, shiitake mushroom over a bottle of wine from their extensive list. lumaonpark.com  Prato – Prato celebrates cuisine from Italy’s rich culinary landscape, seamlessly blending Italian classics with modern techniques and seasonal ingredients. The rustic, communal atmosphere is perfect for a casual celebration; and who doesn’t like house-made pizzas and baked entrees made with Prato’s authentic Acunto wood-burning ovens crafted in Naples, Italy?  Enjoy their beloved Widowmaker pizza with Hazelnut Romesco, Cavolo Nero, Fennel Sausage and a Farm Egg or  Squid Ink Torchio with Braised Clam Amatriciana, Smoked Paprika Pangrattato over a couple of craft cocktails before splitting a Sticky Date Cake. prato-wp.com Luke’s Kitchen – Head to Maitland for a low key dinner at Luke’s Kitchen & Bar and movie. Enjoy carefully curated oysters from the raw bar and entrees cooked over an open fire grill and rotisserie alongside classically-inspired craft cocktails followed by an independent film right next store at the Enzian Theater. http://eatatlukes.com/ The Capital Grille has special Valentine’s Day eve offerings for 2018 – perfect for Orlando residents looking to extend the holiday with their loved one. On February 13, The Capital Grille is offering guests a generous evening with complimentary Veuve Clicquot Brut Rosé NV, Champagne and hand-dipped chocolate covered strawberries. In an atmosphere of relaxed elegance, The Capital Grille will thrill guests with hand-cut, dry aged steaks, artisanal ingredients and our award-winning wine list of over 350 selections.Reservations are now open for Valentine’s Day Eve, as well as Valentine’s Day for those looking for a more traditional experience. For guests looking for a last-minute reservation on Valentine’s Day, The Capital Grille’s Concierge app offers #ReservationRescue, whereby one lucky procrastinator will have the chance to secure a table for two at 7 p.m. on February 14. To enter, guests are simply required to download the app and select their favorite restaurant for a chance to save the day. www.thecapitalgrille.com Eddie V’s – For the perfect pair, Eddie V’s is offering elevated pairings for Valentine’s Day featuring famous champagnes with their ideal oyster counterparts. Guests can enjoy half a dozen oysters, including Pink Moon and Thatch Island oysters, complimented by a half bottle of champagne hand-selected by our Advanced Sommelier. For the perfect Valentine’s Day toast, guests can choose from Ruinart Blanc De Blancs, Moët Rosé Impérial or Krug Grand Cuvée. In addition to the special offerings listed above, Eddie V’s menu of fresh and flavorful seafood will still be available to order. The restaurant also boasts an award-winning wine list of over 300 selections, as well as hand-crafted cocktails. Reservations are now open. www.eddiev.com American Kitchen Bar & Grill invites guests to a four course dinner by Chef Venoy Rogers available only on February 14, 2018. Dinner pricing begins at $39 per person. 407-827-3111, bhotelsandresorts.com Four Seasons Resort Orlando announced that both their restaurants, Ravello and Capa, will be offering a prix-fixe four course meal on Valentine’s Day. The price is $75 per person at Ravello and $155 per person at Capa. Guests will also receive complimentary Prosecco and chocolates for spa guests. 407-313-6161, fourseasons.com Hilton Orlando will be offering a three course prix-fixe Lover’s Menu for Two at Spencer’s for Steaks and Chops Restaurant. Price is $175 per couple and it’s available only on February 14, 2018. 407-313-8625, thehiltonorlando.com Tapa Toro Tapas Bar & Paella Pit will celebrate romance on February 14 with a Valentine’s Day Menu for Two. Price for dinner is $85 per couple. 407-226-2929, tapatoro.restaurant Taverna Opa will be hosting their “Forget Romance, Let’s Dance” dinner event on February 14, 2018, complete with Belly Dance Entertainment and Greek-Style celebration. Admission is $85 per couple. 407-351-8660, opaorlando.com Villas of Grand Cypress will be offering an elegant candlelit five course dinner available only February 14, 2018. Available for $118 per couple. 407-239-1999, grandcypress.com  Canvas Restaurant & Market – 13615 Sachs Ave, Orlando, FL, 407.313.7800 – In addition to their regular a la carte menu, Canvas will be offering a few Valentine’s Day specials. Menu Highlights:  Prime Beef Tenderloin; 10 oz. bone-in, mole, sweet corn purée, charred shishito peppers ($50), Lobster Tail; Butter poached, artichoke hearts, housemade pappardelle, tarragon-citrus beurre blanc, and shaved black truffles ($45) Chroma Modern Bar + Kitchen, 6967 Lake Nona Blvd, Orlando, FL, 407.955.4340 Menu Highlights:  Gulf oysters on the half shell (6) with Tobikko caviar, watermelon, yuzu ($15), Roasted beef tenderloin for 2 or 4 to share; Shiitake mushroom “bacon”, double butter mashed potato, Josper charred broccolini, beet crisps, red wine reduction – For two guests, ($38 for 8 oz.), For four guests, ($75 for 16 oz.). Red Velvet Cheesecake; Champagne marinated strawberries ($4.50) Dragonfly Robata Grill & Sushi, 7972 Via Dellagio Way, Orlando, FL  32819, 407.370.3359, Open Wednesday, February 14 from 5 p.m. to 10 p.m. Celebrate Valentine’s Day with a la carte specials or Four-Course Prix Fixe for $70. Plus, join a special “Sushi Making 101” class onSaturday, February 17 from 11:30 a.m. to 1:30 p.m. and create lasting, fun memories with your loved one! Tickets to sushi class available HERE. Available a la carte or Four Course Prix-Fixe for $70: Tsukiji Market Moriawase $29, chefs omakase, Gomadare Cha Soba $22, japanese sea bream, ginger, wasabi, scallion, dashi, Barentain Makisushi, $17, chef’s special Valentine day sushi roll, Strawberry Shortcake, $7, ume jam, tamari ganache K Restaurant & Wine Bar, 1710 Edgewater Drive, Orlando, FL 32804, 407.872.2332 – Recently purchased by Chad Phelps back in July of last year, K Restaurant has a new “refreshed K.”  This Valentine’s Day, the restaurant will be offering a special menu for $100 for two people, in addition to their regular a la carte menu. Menu Highlights: Oysters; mignonette, Foie Gras custard, madeira glazed wild mushrooms, grilled bread, Lobster; Israeli couscous, English peas and tendrils, beurre rouge, Filet; potato and mushroom gratin, creamed greens, veal demi-glace, White Russian Chocolate Cake, Lemon Meringue Cheesecake Paradiso 37, Disney Springs, 1590 E Bueno Vista Dr., Orlando, FL, 407.934.3700, For Valentine’s Day, Paradiso 37 will be celebrating by serving guests a Valentine’s Day inspired prix-fixe menu at $39 per person, plus tax and gratuity. Menu highlights: Lobster Bisque with Sherry, Ginger Honey Glazed Cedar Plank Salmon; Roasted Vegetables, Cilantro Rice, and Grilled Lemon, Molten Lava Chocolate Cake; Vanilla Bean Ice Cream, Fresh Berries Pizza Bruno, 3990 Curry Ford Road, Orlando, FL 32806, Date: Wednesday, February 14, 2018, Time: 7 p.m. – 10 p.m. You got a pizza my heart! Get cheesy with Bruno Zacchini as you join us under the stars for a romantic Valentine’s Day experience. Pizza Bruno will host a couple’s pizza making class which will include hands-on instruction, small bites, DIY pizza, dessert and wine. This unique date night experience is $80 per person, plus gratuity. Let’s get saucy. Space is limited. Purchase your tickets today! The Polite Pig at Disney Springs , 1536 Buena Vista Drive, Orlando, FL 32830 Have a smokin’ Valentine’s Day at The Polite Pig in Disney Springs with a la carte menu selections including signature dishes like the Smoked Chicken Wingswith pickled carrots; House-Smoked Brisket with coffee rub; The Southern Pig Sandwich with pulled pork, fennel-apple slaw, tangy mustard bbq and Duke’s mayo; and Crispy Brussels Sprouts with whisky-caramel.. Visit www.politepig.comfor more information The Ravenous Pig, 565 West Fairbanks Ave, Winter Park, FL, 407.628.2333, Menu Highlights: Beginning Monday, February 12 through Thursday, February 15, The Ravenous Pig will offer a full a la carte menu, in addition to the below specials. Three Course Seasonal Prix-Fixe Menu – $40 per person, with a portion of proceeds benefitting No Kid Hungry. Chef Curated Specials for Two: Bison Tomahawk Rib Eye Steak, Whole Fish Dinner, Sweet Soufflé Dessert – For more information or reservations, visit theravenouspig.com or call 407.628.2333 The Rusty Spoon, 55 West Church Street, Orlando, FL, 407.401.8811 Menu Highlights: For Valentine’s Day, The Rusty Spoon will offer a full a la carte menu, in addition to chef curated seasonal specials. For reservations, visit therustyspoon.com or call the restaurant at 407.401.8811. Urbain 40 American Brasserie and Lounge, 8000 Via Dellagio Way, Orlando, FL, 407.872.2640 For Valentine’s Day, Urbain 40 American Brasserie and Lounge will be taking reservations Friday, February 9th through Wednesday, February 14th. They will be celebrating by serving guests a Valentine’s Day inspired prix-fixe menu at $68 per person, plus tax and gratuity. The regular a la carte menu will also be available to guests. Menu highlights: Appetizer Special: Heart Vol Au Vent of Bay Scallops & Rock Shrimp; Cultivated Mushrooms, & Early Spring Crop Asparagus, Champagne-Porcini-Vermont Butter Emulsion , Valentines Plat du Jour: “Marriage of the Land & Sea” Grilled 6 oz. Angus Beef Tenderloin & Herb-Roasted Wild Gulf Shrimp; Celery Root & Potato Puree, Haricot Vert, Young Carrots, Rich Red Wine Truffle Reduction & Sauce Béarnaise, Valentines Dessert Trio: For Couples to Share   Del Frisco’s Double Eagle Steak House, 9150 International Drive, Orlando, FL 32819, https://delfriscos.com/promotions/celebrate-valentines-day-at-dels/, Del Frisco’s Double Eagle Steak House will serve a prix fixe Valentine’s Day menu highlighting elevated cuisine for guests to celebrate luxuriously. Featured menu items include Chilled Oysters with Caviar Mignonette, Simply Prepared Fresh Fish and the Double Eagle Steak – a three-inch thick, 45-Day Dry Aged Double Bone In Prime Ribeye. The prix fixe menu is available from Feb. 9 through Feb. 14 for $90 per guest. Reservations: Call (407) 351-5074 Tony Roma’s, 8560 International Dr., Orlando, FL 32819, Menu, Come celebrate Valentine’s Day at Tony Roma’s! Enjoy a special Filet Medallions Combo for only $30. The combo includes your choice of house salad, Caesar salad or Original Classic Potato Soup with Filet Medallions (6 ounces) topped with Cabernet demi-glace, mashed potatoes and fresh vegetables. Plus, choice of Grilled Shrimp Skewers or a Half Rack of Baby Back Ribs. Reservations: Call (407) 248-0094 Attractions Central Florida Nature Adventures is offering a unique Silver River Kayak Tour on Valentine’s Day. Price is $94 per person and the tour lasts about four and a half hours. 352-589-7899, kayakcentralflorida.com Wild Florida Airboat Tours will offer 15% off romantic sunset airboat tours and a stroll through the gator park valid form February 12, 2018 to February 17, 2018. To receive discount use code WildValentine online, over the phone or in person. 407-697-8018, wildfloridairboats.com Boggy Creek Airboat Adventures will offer 20% discounts on their sunset tours. After the tour, guests will receive a 10% discount to Boggy Bottom BBQ for a romantic dinner for two.  To receive the discount, guests should call and use special code “VALE18.” This offer is valid February 13, 2018 to February 15, 2018. 407-344-9550, bcairboats.com The Coca-Cola Orlando Eye is offering the “Love is in the Air” package from February 8, 2018 to February 18,2018. This package includes: a private capsule for the couple with priority boarding, a long-stemmed rose, a box of specialty chocolates and a glass of champagne. The price is $110 per couple for the champagne experience and $90 per couple for the non-alcoholic option. 866-228-6438, officialorlandoeye.com   Events Bar Louie at Orlando Airport will host a Stupid Cupid Spotlight Party on Wednesday, February 14, 2018. The party will offer drink specials along with half priced select appetizers and flatbreads. 407-845-7080, barlouie.com Howl At the Moon will host a Naughty or Nice Happy Hour Party on Friday, February 16, 2018.  It will be complete with games, drink specials, giveaways and live music. Date Night Table Package is also available upon request. 407-354-5999, howlatthemoon.com Leu Gardens will host a romantic concert on Valentine’s Day featuring Ricky and the Buzzcatz from 7:00pm -10:00pm. Advance tickets are $15 per person and will go on sale on Friday, January 26, 2018. 407-246-3622, leugardens.org SAK Comedy Lab will offer three shows on Valentine’s Day at 6:00pm, 8:00pm and 10:00pm.  A Sweetheart Special is also available for $48 and includes admission for two and two drinks. 407-648-0001 The Alfond Inn in Winter Park will host “A Valentine’s Experience Under The Stars” event on Saturday, February 10, 2018. The event will include cocktails in the Conservatory, followed by a three course dinner on the lawn and live music. The price for this experience is $99 per person. 407-645-6605, Eventbrite.com Track Shack will host the Third Annual Run 4 Love 4 Mile, presented by Florida Hospital on Saturday, February 10, 2018. All finishers receive a commemorative shirt and medal. Prices to participate vary and early pricing is available through January 27, 2018. Get $4 off with code LOVERUN18. trackshack.com

There is Nothing Anymore: Auden in the Saint Lucian Countryside

by sarah_booker @ Asymptote Blog

Thu Feb 08 06:00:45 PST 2018

In this personal essay, a young poet attends a funeral in his native Saint Lucia, where a spontaneous funeral chant puts him in mind of a poem by Auden. To Vladimir Lucien, the funeral chant and the Auden poem constitute different approaches to the finality of death. In their juxtaposition, we learn something not only about […]

Food Network Chef Roberto Treviño opens new restaurant, El Buda, in Downtown Orlando

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Sat Jan 20 12:25:30 PST 2018

My sister and I got to meet Food Network Chef Roberto Treviño from Iron Chef America (he battled against and beat Mario Batali) at his new restaurant El Buda on Church Street and we enjoyed trying some of his delicious and flavorful Latin-Asian food that he prepared for us.  Chef Roberto Treviño’s concept of blending two cultures together is so unique and the fusion of flavors in all of his dishes were all on point, I really appreciated and loved it.  Overall, I give five stars to the food, service, ambiance, and the entertainment at El Buda.  You must check them out next time you are in the Downtown Orlando area. El Buda has a Daily Happy Hour from 4-7pm and includes 2 for $5 Draft Beers, $9 Craft Cocktails (they are normally $11 and feature top shelf liquors) and$5 Sangria.  Sunday Brunch (Saturday coming soon!) is from 11am – 4pm.  $22 Brunch includes unlimited top shelf mimosa and top shelf craft cocktails.  Guava Gelee Gimlet. They offer nightly drink specials at “The Cellar” downstairs, a speakeasy type atmosphere.  Herame Con Coco Pork Dumplings Duck Nachos Prawn Tempura with Forbidden Rice Ho Fun with Grilled Churrassco Peking Style Duck Confit with Scallion Pancake and Seasoned Vegetables Churro Be sure to check out El Buda – Downtown Orlando soon!  You will love it! El Buda 116 W Church St, Orlando, FL 32801 facebook.com/ElBudaDowntown/ (407) 203-8171

Free smoothies for a year to first 50 guests at the grand opening of Tropical Smoothie Cafe in Winter Park

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Tue Jan 09 09:58:04 PST 2018

We were invited to check out the new Tropical Smoothie Cafe in Winter Park and we got to try a few of their menu items.  I LOVE smoothies.  They are my favorite thing to consume whether I am at work, home, or just finished a grueling workout and want something ice-cold and replenishing in my system to hold me over until I get ahold of some food.  Fortunately, Tropical Smoothie Cafe sells smoothies and hot items, so you can get both on the same stop.  The new Winter Park store is beautiful, bright, clean, and inviting and the smoothie and hot items were fresh and delicious.  You can expect to see me in line tomorrow morning trying to win free smoothies for a whole year! Detox Island Green (seasonal) – Spinach, kale, mango, pineapple, banana & fresh ginger (naturally sweetened).   The serving is generous, the smoothie had a great consistency and it tasted fresh.  I really enjoyed the fresh ginger in it too, since it’s so good for you! Cali Chicken Club Flatbread – Bacon, smashed avocado, tomatoes, romaine, mozzarella & basil garlic mayo.  This was my favorite! Buffalo Chicken Wrap – Made it vegetarian by substituting the chicken strips with Beyond Meat®Chicken-Free Strips, no lite ranch & mozzarella, and adding extra avocado & veggies.  It includes tomatoes, romaine and buffalo sauce.  This was my second favorite! Turkey Bacon Ranch Sandwich – Bacon, tomatoes, a romaine spinach blend, swiss & lite ranch on ciabatta Kale & Apple Slaw – It was really good.  The best kale & apple slaw that I have ever had in my life.  I loved the flavors of their sweet dressing, apple slices and julienne carrot married together to balance out the kale which is naturally bitter but so good for you as well! Be sure to drop by the new Tropical Smoothie Cafe – Winter Park early tomorrow,  January 10, for your chance to win FREE smoothies for a year!  They open at 7:00 A.M. Tropical Smoothie Cafe – Winter Park 501 N Orlando Ave. Ste. 209B Winter Park, FL 32789 (407) 637-5002 tropicalsmoothiecafe.com

Project 101

by notjustagranny @ seaside towns of Britain – Not Just a Granny

Fri May 19 15:47:54 PDT 2017

Many years ago, back in the days when I still actually ‘liked’ Facebook and set up my profile (2007), I filled in one of those ‘where have you been in the world’ online maps. At the time I was already living in the UK and had been for a few years, so had had the […]

First Look: Big Kahuna’s Island Style Bowl

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Tue Jan 02 05:48:46 PST 2018

In a world where the customer is always right, is it no wonder that the chipotle style concept where guests get to customize and choose their own ingredients has become more and more popular? Located in far flung Oviedo/Winter Springs – at the southwest intersection of Tuscawilla and Red Bug Lake – is Big Kahuna’s Island Style Bowl. It’s a chipotlified version of a poke joint where you can order your various raw fish topped with items such as avocado, fried onion chips, mango,  and more all on top of rice and a drizzle of sauce. They slice their fish fresh daily just like they do in the islands and it shows in the taste of the bowl. It’s a small place but the freshness in poke fish is critical for obvious reasons and in this regard Big Kahuna shines. Make sure to save room for the insane $6 Pineapple Dole Whip Float, it’s essentially a pineapple soft serve paradise served inside a pineapple. Don’t worry they give you straws and spoons so you can dig at it. Big Kahuna’s Island Style Bowl 1450 Tuskawilla Rd #108 · (407) 543-3700 http://www.bigkahunasbowls.com/

The posthumous giclée

by ShawnA @ The Painters Keys

Fri Jan 19 05:00:24 PST 2018

A question appeared in the inbox recently, and I’m wondering what you think: A brother and sister inherited two of my dad’s paintings and devised a plan for how to best enjoy them. They decided to each keep one painting and wrote to ask if they could make two giclées — high quality digital copies, most likely on canvas, made on an inkjet printer. This way, brother and sister could enjoy both paintings in each of their homes.

The post The posthumous giclée appeared first on The Painters Keys.

Season’s Eating with Sonny’s BBQ Pitmaster Brandon Manly at Williams Sonoma – Park Avenue

by Tiffany Nguyen @ Tasty Chomps' Orlando Food Blog

Fri Dec 22 09:05:25 PST 2017

Pitmaster Brandon Manly teaching us how to make some delicious eats for the holidays. We were invited to check out this free and public event hosted by Sonny’s BBQ last Saturday at Williams Sonoma on Park Avenue in partnership with Peterbrooke Chocolatier.  I loved that the event landed on a Saturday afternoon because I frequent the popular Winter Park Farmers’ Market on Saturday mornings so I was able to pick up a few things and walk over to the cooking demo afterwords.  During our cooking demo we learned how to make Stuffed Pork Loin with Cranberry Agave Glaze, Smoked Turkey, Gruyère Potatoes, and Chocolate Bacon Holiday Bark.  Everything was delicious! Sonny’s BBQ – Winter Park 3390 University Blvd Winter Park, FL 32792 (407) 671-2002 sonnysbbq.com Peterbrooke Chocolatier of Winter Park 300 S Park Ave, Winter Park, FL 32789 (407) 644-3200 http://peterbrookewp.com Williams Sonoma – Park Avenue 142 S Park Ave, Winter Park, FL 32789 (407) 628-5900 williams-sonoma.com/stores/us/fl/winter-park-park-avenue

First Look: Inside Foxtail Coffee’s Foxtail Farmhouse in Winter Park

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Tue Feb 06 20:24:12 PST 2018

Foxtail Coffee owners have officially announced the grand opening date for Foxtail Farmhouse (Instagram | Website) to be on Saturday, February 10th. Doors will open at 8 a.m.–midnight; more specifically the sliding barn door that connects Foxtail Coffee to the new adjoining Farmhouse space. These will be the set hours for Farmhouse with the connecting door closing off Foxtail Coffee at 10 p.m. daily. The long-awaited expansion aims to bring more seating to the adjacent flagship location of the local coffee shop. In addition to more space, Farmhouse boasts a siphon bar, a silo coffee bean bar, craft cocktails on tap, local bites and four new “experiential” coffee items. Partners Alex Tchekmeian and Iain Yeakle, the brains behind Foxtail Coffee (Facebook | Website) say that the Farmhouse features the world’s largest coffee siphon bar, equipped with 14 individual burners. As a continuation of their existing partnership, DoveCote will manage the majority of their food items, inclusive of vegetarian and vegan-friendly recipes. Next to fresh bites and sandwiches, Farmhouse will feature items from local bakeries, Valhalla and Bluebird Bake Shop as well as Macaw! Foods. Complementing the enhanced menu, guests can also enjoy wines, ciders, and bubbly options, all curated with the help of DoveCote and Courtesy Bar owner, Gene Zimmerman. Zimmerman’s craft cocktail inspirations are in the same spirit of his downtown speakeasy. As for the experiential items, guests can find unique coffee-infused picks like a Shakerado and the Deconstructed Latté. “The Farmhouse closes off completely for private events but still connects to Foxtail Coffee. This allows us to have private events [at the Farmhouse] and still have Foxtail Coffee open.”-Alex Unlike any of their other locations, the Farmhouse will also cater to the after-hours crowd. Directly mirroring the coffee wall will be a wine bar featuring local wines, coffee and wine pairings as well as other specialty cocktails. Foxtail Farmhouse is located next door to sister space Foxtail Coffee at 1282 Orange Avenue in Winter Park [GMap]. Here is a FIRST LOOK inside the gorgeous new Foxtail Farmhouse:    

Serious collectors

by ShawnA @ The Painters Keys

Tue Jan 23 05:00:59 PST 2018

A subscriber asked some tough questions: “You often use the term ‘serious collectors.’ What kind of person is this? How do they choose who to collect and who not to collect? Do they collect only artists that the marketers have made into a hot item? How large is the demographic? Where do they congregate? What do they like? What do they not like? How does one capture this market? As an artist is there more to this than just putting out good work?”

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It snowed again

by notjustagranny @ Not Just a Granny

Sun Jan 21 12:50:04 PST 2018

Hoorah!!! I woke up this morning to the absolute quiet you get when it snows. It started sleeting quite early yesterday afternoon and before long we had heavy snow falling. It stopped just before nightfall and I thought that would be it, but no, to my delight it had snowed during the night. I quickly […]

Pizzeria Roberti in East Orlando

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Fri Dec 15 03:53:59 PST 2017

Pizzeria Roberti can be found tucked in a small corner on the east side of Orlando, off of Curry Ford and Chicksaw Trail. Here you will find one of the best pizzas in Orlando – from the crispy, tasty house-fermented crust to the house-made mozzarella cheese, Pizzeria Roberti is the real deal. Joseph Roberti, owner and chef of Pizzeria Roberti, takes a lot of pride in his work and it shows through the quality of the food here. Roberti tells us, “Our pizza on the surface is a New York Style Pizza, but underneath it is much more complex than that. In reality it is a combination of Artisan style pizza, Neapolitan style pizza, and traditional New York style pizza.” “Our dough is made from cultivated yeast produced in house similar to the production of artisan sourdough breads (Artisan characteristic). Our sauce is made from San Marzano tomatoes imported from Italy and less than a handful of all fresh ingredients (Neapolitan characteristic). We bake our pies in a traditional bakers pride pizza oven (New York characteristic), but we cook them at a high heat between 550 and 575 degrees Fahrenheit (similar to a Neapolitan characteristic). Our cheese is a combination whole milk and part-skim Grande Mozzarella (New York characteristic).” “Every ingredient of our specialty pies is produced in house. Our specialty slice pies are often garnished to order not unlike a dish coming out of a high end restaurant. And that is just the pizzas. We also have beer, wine, salads (all dressings made in house), subs, appetizers (such as our homemade fresh mozzarella), pastas (all sauces made in house), and vast catering menu. We are off to a great start in developing our concept and look forward to continually evolve as we grow. “As a kid my father used to take me to a local pizza shop a few days a week and the cooks used to teach me little things here and there. By the age of 8 or 9 I made my first slice pie. Fast forward a bit to 14, I was now living in Orlando, Fl, and about to start high school. I was looking to get started in my cooking career and I got my shot at a neighborhood pizzeria & bar. I started as a prep cook, then learned the hot line, then pizza station, and even serving from time to time.” “I liked my job but had ambitions for more, I wanted to pursue a career as a professional chef. As soon as I got my license I took a job on I-drive as a dishwasher in a much bigger and more known restaurant. It was a step backward, but it was also a foot in the door with a successful brand. Fast forward again about 3 years, I worked at few spots around Orlando, most notably the Citrus Club under chef Scott Haegele, and went to culinary school.” “Upon graduating culinary school I decided to go back to New York to learn how to transition from a cook to a chef. I got my shot, this time with accomplished chef Hung Huynh who took me under his wing, trained me, and gave me the exposure and opportunity to work with many great culinarians.” “Fast Forward another 4 years, I’m living in Miami, at this point a chef myself running various kitchens. In 2015 I created a company “Motion Hospitality Group” as a hospitality consulting business, with the intention of one day opening a place of my own. Fast Forward to today where Motion Hospitality Group currently owns and operates its first restaurant concept: “Pizzeria Roberti”.” What are your first childhood food memories? One of my first memories with food was when I was around 5 or 6, my parents weren’t home and my brother was watching me. He must have fallen asleep or something, and I made an apple omelet. The first thing I have ever cooked by my memory. What are some of your favorite dishes at Pizzeria Roberti? My favorite dishes at the pizzeria are the pesto & margherita pizzas, chicken marsala with farfalle pasta, and the pizza dough zeppoles. What do you like to cook for “comfort food” at home with your family? My Favorite thing to eat at home is Mom’s Lasagna. The Sauce “Our pizza sauce consists of a combination of San Marzano tomatoes imported from Italy and all fresh ingredients including fresh herbs and garlic. San Marzano tomatoes are known for their natural sweetness and low acidity.” The Dough “Our dough is made in house with our specially cultivated yeast, which is fermented on premise. This is an important characteristic of our dough because it creates a more robust flavor and the natural fermentation of our dough, makes it healthier and more digestible.” Pizzeria Roberti Address: 2751 S Chickasaw Trail Suite 107, Orlando, FL 32829 https://pizzeriaroberti.com

Bulla Gastrobar – Winter 2018 Menu

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Sun Jan 07 17:34:28 PST 2018

Winter, brief it may be, has arrived to Central Florida with the latest frosty blasts covering most of our region this past week. The Spanish-inspired Bulla Gastrobar has recently debuted their Winter Menu, featuring savory, hearty dishes that will certainly warm any foodie’s appetite this winter. Here is the menu: Sabores de Invierno Winter Menu Padrones Rellenos $8 – Shishito peppers stuffed with Mahon cheese, encrusted with panko crumbs and a spicy tomato dipping sauce Caldo Gallego $8 – Galician Soup, White beans, pork shank, chorizo, kale Piquillos a la Vizcaina $11 – Ground beef and pork stuffed piquillo peppers, bechamel sauce, black currants Lechon Asado $23 – Slow Roasted Pig, Pork Demi, Panadera Potatoes Chuletas de Cordero $23 – Lamb Chops, Honey Beer Reduction, Kale, Potato Foam Some of my favorites from the menu included the: Padrones rellenos, crunchy panko crusted, stuffed shisito peppers filled with mahon cheese – each bite oozes with warm cheese – perfect. The Piquillos a la Vizcaina, stuffed piquillo peppers were both savory and sweet – savory from the ground beef and pork and bechamel cheese sauce but also a touch of sweetness from the black currant reduction and nutty sliced almonds. If you are a fan of lamb chops, try the chuletas de cordero – subtly sweet from honey reduction, it’s a hearty dish with delicate potato foam and crispy kale. My absolute favorite on the menu is the lechon asado, thrice cooked slow roasted pig with a pork demi sauce and panadera potatoes – thick and juicy, the pork just melts in your mouth with the crispy pork skin is a fantastic treat. The menu lasts all winter until March so visit soon! Bulla Gastrobar 110 S Orlando Ave #7, Winter Park, FL 32789 bullagastrobar.com

Caribbean Carnaval at Loews Sapphire Falls Resort

by Katherine Nguyen @ Tasty Chomps' Orlando Food Blog

Wed Jan 17 08:31:01 PST 2018

Take a musical journey through the Caribbean during this interactive dinner show. Enjoy authentic food, songs and dances inspired by the islands. Savor the vibrant colors, delightful tastes and rich sounds of the Bahamas, Cuba,  Jamaica, Barbados, and Trinidad. This is your island escape. Come do the limbo, jump into the conga line and take part in the festivities. Now on Fridays! Includes all-you-can-eat buffet, plus complimentary non-alcoholic beverages. Wine, beer and Planter’s Punch are also complimentary for those ages 21+. CARNAVAL TICKET: $71** adult, $36** child (ages 3 – 9) Children under age 3 complimentary. PRIORITY TICKET: $81** adult, $41** child (ages 3 – 9) Sit closer to the action with seating in the first two rows of tables nearest the stage. Children under age 3 complimentary. TIME: Dinner Buffet Seating: Begins at 6pm Show: 7pm – 7:45pm LOCATION: Under the outdoor Cayman Court pavilion at Loews Sapphire Falls Resort. PARKING: Complimentary self parking (with validation stamp) or $5 valet parking. AGES: All ages welcome. Buy tickets at this eventbrite website. Photographs of the food and event are below. Check out the menu for the event!

Feast of the Seven Fishes Dinner at Reel Fish Coastal Kitchen + Bar

by Katherine Nguyen @ Tasty Chomps' Orlando Food Blog

Thu Dec 14 08:15:14 PST 2017

One of the world’s tastiest holiday traditions will receive a “Florida-style” twist with the debate of a limited time only “Feast of the Seven Fishes” menu at Reel Fish Coastal Kitchen + Bar. This menu is offered from December 24, 2017 to January 6, 2018, including a seven-course seafood and wine Christmas Eve extravaganza to kickoff the celebration. The December 24 dinner will begin at 6:30pm and is limited to the first 25 guests. We were invited to taste the menu as a sneak peak to provide everyone insight of what is to come! The Bahamian Conch Fritters are served with a mango sauce. The mango glaze adds a nice sweetness to the conch fritters. Conch fritters are crispy, yet smooth in textures. The flavors are mild without the mango sauce. The Red Grouper Ceviche is fresh and cooked nicely with a lemony zest. The Smoked Rainbow Trout Fish Dip is a tad salty, but balanced when eaten with some saltine crackers. The trout has a texture similar to tuna. Be careful as it may have bones. The reception snacks above are paired well with Col De Salici Extra Dry Prosecco, which is a vintage Prosecco. The Mayport Shrimp on Grit Cake with Seafood Gumbo Sauce was cooked really well. The grit cake is crispy on the outside, while smooth and creamy on the inside. The shrimp was caught off of Jacksonville, FL. The Nueske’s Applewood Smoke Bacon-Wrapped Scallop with Butter Beans has an abundance of textures and flavors that blend well when eaten all together. When taken apart, the bacon may be salty so make sure you’re eating it with the scallop and butter beans. The scallop is very delightful and cooked well. The butter beans were very smooth and a type of bean I would like for someone who is not fond of beans. The savory and salty plates are paired with the Stags Leap Wine Cellars Aveta Sauvignon Blanc. It is very smooth with so many notes of fruit. The fruit notes are prominent in smell before it hits your palate. The Whole Fried Hog Snapper and Black Sea Bass with Smothered Tomatoes & Okra is paired with Spatz & Hall Pinot Noir from Sonoma Coast. The Fried Hog Snapper is very fresh with a corn flour seasoning. The meat has a slight sweetness to it. The Black Sea Bass is slightly dry in certain sections, but very tender and moist in other regions because the moistness depends on what area you pull the meat from. Nonetheless, the fish is very fresh! The outside is very crisp and flavorful. The Lobster Ravioli is very fresh and house made. It is served with a Seafood Bolognese Sauce that brings it all together. The lobster ravioli even tastes great alone without the sauce if you are sensitive to red sauce. It is paired with Stags Leap Wine Cellars Hands of Time Red that is full in flavor. The oyster of the Gulf Oyster Shooters (featuring Tito’s Vodka) is very fresh. There is a rim of Old Bay around the glass that goes well with the shot. It is absolutely earthy as it is suggested by the menu. The Famous Carrot Cake is famous for a reason as it is moist and has a chewy texture to it, which is delightful in my opinion. The Red Velvet Layer Cake is very moist and thick as it coats the palate. The cakes are paired with the Prunotto Moscato D’ Asti. The Prunotto Moscato D’ Asti is very smooth and delightful for a dessert wine as I am not usually fond os sweet wines. This dessert wines is not as sweet as the usual dessert wines that are paired. For more information, please visit Reel Fish Coastal Kitchen + Bar or their “Feast of the Seven Fishes” Facebook Event.

First Look: Sticky Rice Lao Street Food

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Tue Jan 02 20:04:05 PST 2018

Had a truly delicious lunch today at Sticky Rice Lao Street Food! Located on the first floor of Bikkuri in Mills 50, the owners of Sticky Rice has transformed the small restaurant into something resembling an outdoor Laotian night market stall with dark ceilings and low, wooden tables. The menu is very affordable with most dishes ranging from $4 to $5, perfect sizes for sharing over Laotian beers with friends if one chooses. You’d be tempted to order the whole menu. It reminded me of places my uncles would go to enjoy grilled meats and beers (they serve BeerLao here!) late into the night growing up. Alot of the food had flavors that reminded me of my childhood, though Vietnam is a neighbor of Laos there are some similarities as well as differences in the cuisine. I loved the char on the grilled chicken wings seasoned in fish sauce and sugar, and the crispy pork rice lettuce wrap which had little crunchy bits and pieces of roast pork. It’s important to note that the sticky rice order is meant to be eaten with other dishes such as the pork sausages or beef jerky rather than alone – making a perfect combo of carbs and meat. They also had a delicious noodle soup that reminded me of Vietnamese banh canh or udon noodle soup called khao piek sen. khao piek sen noodle soup Another favorite was the pork tapioca dumplings, sticky chewy white balls of tapioca stuffed with crispy pork and garlic! pork tapioca dumplings Save room for dessert like the sweet pandan jelly in coconut milk, mango sticky rice, and coconut gelato on purple sticky rice served inside bamboo. We dunked our sticky rice in the sweet coconut milk for that extra sweetness. Overall very impressed by the food and the authenticity of flavors at Sticky Rice – definitely will bring my family back here to try. Go soon and with friends and enjoy Orlando’s first and only Laotian street food restaurant! They are open 11:30am to 10:00pm daily. Sticky Rice Lao Street Food 1915 East Colonial Drive Orlando, Florida https://www.facebook.com/pg/StickyRiceStreetFood

Pastry in the Park coming to Orlando this October 22 2017

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Oct 11 05:44:39 PDT 2017

On October 22nd, at 6:30pm, 7 Pastry Chefs from 11 Central Florida restaurants will come together for a dessert tasting experience! Savory bites will be provided by The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria. The participating chefs are: Amanda McFall-Urbain 40 Gloriann Rivera-1921 by Norman Van Aken Amy Gilbert-Canvas Brian Cernell-Luma on Park/Prato/Luke’s Michelle Hulbert-K Restaurant Esther Rodriguez-The Ravenous Pig Kristy Carlucci-The Osprey Tavern/Seito Sushi/Reyes Mezcaleria Tickets can be obtained by calling The Osprey Tavern at 407-960-7700 We spoke with Kristy Carlucci, pastry chef for The Osprey Tavern/Seito Sushi/Reyes Mezcaleria, to gain more insight about the upcoming event, the first event featuring and highlighting some of Orlando’s finest pastry chefs. TastyChomps: How did Pastry in the Park come about? Pastry Chef Kristy Carlucci: I had heard of other cities doing a “pastry-centric” tasting menu where pastry chefs get together and create an amazing experience. I knew we have some extremely talented pastry chefs in Central Florida and felt certain that a great event could come together with their help. Amanda McFall-Urbain 40 – Tropical Sundae Deluxe – Toasted coconut gelato, rum soaked angel food cake, caramel sauce & pink peppercorn spiced pineapple. What do you hope to accomplish with this event? To shine a light on the restaurants that have a dedicated pastry program. There’s many places that either buy in their desserts or it gets dumped off on one of the line cooks, but Central Florida has real pastry talent. There’s so many fantastic bakeries that get a lot of (well deserved) love, but it’s time for the ones in the restaurants to get their “just desserts”–pun intended!   What is something most people don’t know about the pastry chef profession? That it’s intense! One misconception is that we are wearing cute aprons and baking cupcakes and cookies all day. It is a lot of time management, exact calculations, early mornings, trial and errors, organization, having an artistic eye, fighting for your own space in those tiny kitchens… Restaurant pastry chefs also save the day–think of all those free desserts that are given out! Tell us about your background and training and experience. I graduated from The Culinary Institute of America in 2008. Since then, I have worked as a Teaching Assistant at the CIA, spent time with boutique chocolatiers and bakers, oversaw 2 restaurants at The Greenbrier Resort in WV, and was Pastry Chef de Cuisine at Cask & Larder. I’ve worked for some of the top chefs in America, and fortunate enough to create and present desserts for many celebrities, athletes, and politicians. In addition to being the Pastry Chef at The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria, I also instruct at Valencia College in the Baking & Pastry program. What are your favorite dishes to bake right now? I’m in full fall mode! I love the warm spices associated with the season. Right now we have a warm apple cake with spiced caramel ice cream on our Osprey menu and it’s my favorite. My dessert for Pastry in the Park is an homage to the wonderful produce that autumn brings. At home, my 5 year old loves to bake, so we have been making banana bread and will be making pumpkin muffins soon. What are the most popular pastries right now at your restaurants? Chocolate is always king! Our chocolate almond torte is very decadent, and that’s what the chocolate lovers are looking for. For Sunday brunch, we have our Pastry Trolley, which features not just breakfast pastries, but also macarons, cakes, and other sweet treats. It’s very popular and we sell out almost every Sunday!   Pastry in the Park A Dessert Tasting Experience Menu Amanda McFall – Urbain 40 Tahini Custard, Orange Blossom Figs, Almond Granite Pairing: Amy Gilbert – Canvas Restaurant Mulled Red Wine Pear Galette, Citrus Mascarpone Mousse, Spiced Pistachio Granola Pairing: Brian Cernell – Luma on Park/Prato/Luke’s TBD Pairing: Kristy Carlucci – The Osprey Tavern/Seito Sushi/Reyes Mezcaleria “Autumn Harvest” Pumpkin Ganache, Sweet Potato Doughnut, Candied Squash, Dulcey Crumb, Oatmeal Semifreddo Pairing: Esther Rodriguez – The Ravenous Pig Goat Cheese Tart, Spent Grain Sablé, Seasonal Fruit Pairing: Gloriann Rivera – 1921 by Norman Van Aken “Banana Foster Tart” Pecan Tart Shell, Smoked Bourbon Chocolate Custard, Banana Semifreddo, Caramel, Candied Hazelnuts Pairing: Michelle Hulbert – K Restaurant “Chunk of Love” Layered Chocolate Chunk Cookie, Oreo Truffle, Dark Chocolate Brownie, Peanut Butter Mousse Pairing:

Orlando Magazine’s Dining Awards 2018 Readers’ Choice Ballot! Closes Feb 1!

by Ricky Ly of TastyChomps.com @ Ricky Ly of TastyChomps.com – Tasty Chomps' Orlando Food Blog

Wed Jan 24 04:56:07 PST 2018

It’s time again to cast your ballot for the best in Central Florida dining in Orlando Magazine’s Dining Awards 2018 Readers’ Choice Ballot! Poll Closes Feb 1! Voting closes on February 1st, so the next two weeks is crucial to get your vote in. Bonus: a voter will be selected at random and win a dinner for two! People can vote on their favorites or nominate restaurants. Winners will be revealed in the May Dining Issue, and celebrated at a private ceremony with a plaque and rowdy round of applause. Make sure to vote LOCAL!!!! Vote Here: http://www.orlandomagazine.com/Orlando-Magazine/December-2017/Dining-Awards-2018-Readers-Choice-Ballot/

First Look: Metro Diner at UCF – University Blvd

by Ricky Ly of TastyChomps.com @ Tasty Chomps' Orlando Food Blog

Sun Jan 07 18:04:50 PST 2018

“Where the Locals Eat” Known as one of the best places for breakfast in Jacksonville, winning multiple accolades, Metro Diner has finally expanded further into the Orlando area near the always brunch-happy UCF area in East Orlando. The first Central Florida is in Altamonte Springs. Founded in Jacksonville in 1992, over 25 years ago, Metro Diner specializes in breakfast specials and comfort diner food and was recently featured on Guy Fieri’s “Diners, Drive-Ins and Dives” on the Food Network. Let the flavor town train roll on! On a recent visit, the place was packed with local professionals in from the cold on their lunch breaks. People love breakfast and brunch in Orlando and there seems to be more and more options each day. I ordered their signature Fried Chicken and Waffle – the fried chicken was nice and crispy, but the waffle was the real star – light and fluffy yet also with a nice crisp. The strawberry butter was also a wonderful touch to this sweet and savory dish. Fried Chicken & Waffle $15.49 Half a fried chicken and a Belgian waffle, topped with powdered sugar and sweet, strawberry butter. Served with their special honey tabasco, sweet and spicy sauce. Metro Diner 11650 University Blvd Orlando, FL 32817 https://metrodiner.com/locations/florida/orlando-university/