A memorable lunch is a bit of an anomaly in The City Beautiful, especially downtown. A bright addition to the scene, Pearson’s Cafe is a new venture by established Orlando catering company, Pearson’s Catering.

Chef Kim Pearson and husband, Dan Shier, have been serving the central Florida area for over fifteen years. Pearson began her culinary career at the Ritz-Carlton Buckhead in Atlanta, Georgia. Her passion for food, and requests from catering clients to offer Pearson’s in a retail setting led to the opening of Pearson’s Cafe in late March.

Known for real egg breakfast offerings, a signature Cuban sandwich with house roasted mojo pork, a hearty turkey cranberry sandwich on homemade cranberry walnut bread, scratch made soups, and gourmet cookies, brownies and bars, this spot is open for breakfast and lunch, Monday through Friday.

We recently chatted with the owners to find out more about Pearson’s and their love for the culinary world.

Tell me a little bit about Pearson’s and your background?

I grew up in the central Florida area, and I’m happy to call Florida home. I attended Florida State University and earned a degree in retail merchandising. I had always enjoyed food and cooking, which led me to pursue a culinary degree at Johnson & Wales University. After graduating, I worked at the Ritz-Carlton Buckhead in Atlanta, Georgia. I worked with excellent French chefs in a variety of restaurants. Eventually I was ready to return to Florida, and to build my own venture here. I started Pearson’s Catering in 1994. With a lot of hard work and sweat equity, the business grew. I met and married Dan, and together we have continued the forward momentum. Our clients have been urging us for quite some time to open a restaurant, and when the opportunity arose earlier this year, we decided we should jump on it!

What makes your sandwiches and pastries extra tasty? Do you work with other local business for your ingredients?

Our food is extra tasty because we use great ingredients and make much of it in house. Our top round roast beef is made in house–it’s not pre-packaged lunchmeat. The mojo pulled pork on the Cuban is all made from scratch, as are all of our BBQ sauces. Chutneys, toppings, and sauces are made from my own recipes, which I have worked to perfect over the past 20 years. My dad is a retired surgeon, turned bread baker. He makes the cranberry walnut bread fresh for the turkey cranberry grill sandwiches. Dan makes his famous chili, and has recently taken over the production of focaccia for our Italian sandwiches. We want every detail to be absolutely delicious.

We do work with other local businesses including Olde Hearth Bread Co., Downtown Credo coffee, and Chef Bob’s RS&H Roasts coffee. Olde Hearth provides the breads and croissants that we don’t make ourselves. Credo supplies regular coffee, and RS&H Roasts developed our signature flavor: Pearson’s Pear. We’re the only place in the US offering pear flavored coffee!

What’s the greatest and hardest part about owning your own business?
The greatest part is the freedom to do things exactly how you want. Everything is the way it is, because it’s the way Dan and I want it–it meets our standards of food and service quality. The hardest part is the long hours, and balancing between running two businesses now.

Tell me a little bit about your menu inspiration? Favorite item on the menu?
The menu is inspired by our catering clients. We’ve taken their feedback, suggestions, preferences, and fan favorites, and brought them to a retail space. My favorite menu item is the turkey cranberry grill-it’s definitely one of our signature items, and special because my dad makes the bread. Dan makes his special chili, which he’s very partial to. It’s like children though–you’re not supposed to have a favorite, so we love all our menu items equally!

Make sure you add Pearson’s to your lunch rotation!

Photo Credits: Pearson’s Cafe

Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Winter Park, Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new concept, The Polite Pig. Partnering with the James Beard Foundation-nominated chefs will be Brian Petrakis, who owns and operates popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.

Scheduled to open in spring 2017, The Polite Pig will feature a variety of wood-fired smoked and grilled items. The restaurant will also introduce an innovative beverage program that serves all drinks on tap, including Cask & Larder beer, wine, and cocktails.

“As a locally-based restaurant group, it’s great to bring our new concept to Disney Springs where we’ll have the opportunity to showcase genuine Florida cuisine for guests from around the world,” James Petrakis said. “With so many talented chefs opening new restaurants at Disney Springs, we’re really excited to be part of a group helping Orlando distinguish itself as a world-class culinary destination.”

The Polite Pig will be located in the Town Center neighborhood. The 5,000-square-foot venue will be open daily, with seating for about 200 guests. Construction will be led by Gomez Construction, and HHCP Architects will oversee the restaurant’s overall design. Anna Schmidt Interior Design will handle interior design and Lure Design will spearhead branding efforts. All four firms are based in Florida.

There are restaurants named after a celebrity chef, and then there are restaurants where big name chefs are actually involved in the menu and operations. Morimoto Asia at Disney Springs falls into the latter category where the Iron Chef himself is actively involved in the menu creation and known to quiz servers when he’s in town. It’s a refreshing approach to the often disappointing world of celebrity chef restaurants.

We recently had the opportunity to meet this culinary genius and check out their new late menu in the Forbidden Lounge on the second floor. A departure from the main dining room, the upstairs offers an alternative dining experience. Besides sampling a myriad of offerings, the highlight of the evening was meeting Morimoto and snapping a picture with the master! Here’s what we sampled and sipped in the Forbidden Lounge:

Shichimi Spice Edamame ($6) – These soybeans come with a kick, a nice deviation from your standard sea salt covered pods.

Ahi Poke ($15) – My favorite small plate which features a nod to Chef Yuhi’s Hawaiian roots.

Portobello Mushroom Fries ($8) – Lightly battered and served with a side of mentaiko mayo, it’s an original take on your traditional late night fries.

Kurobuta Sausage Bao ($10, two pieces) – With Berkshire pork sausage, lettuce, cucumber and whole grain mustard. Reminiscent of a hot dog, but one that’s been upgraded with some Asian influence.

Menchi Katsu Sliders ($14, two pieces) – Prepare yourself for……wait for it…..a fried hamburger. The winner of the 2016 SOBE Burger Bash, and an item that is finely suited for a late night menu.

Chicken Wings ($12) – Coated in a spicy garlic soy sauce, our table devoured these pieces of poultry. A must order for your after-hours ventures.

Ramen ($16) – End your evening with a bowl of noodles and broth that takes 36 hours to create. This flavorful bowl is layered with flavor and handcrafted with care.

Aaand be sure to sip on some of these cocktails to quench your summertime thirst – Korean Ginger Heat, Summer Melon Patch, Beijing Bourbon Tea, Morimoto Soba Ale, cheers!

From Sunday brunch to Cuban sandwiches for lunch, we’ve always enjoyed our dining experiences at Plancha at Four Seasons. Whether you’re taking a break from teeing off on the course or seeking a restaurant retreat, Plancha offers a picturesque lakeside retreat with Cuban-American cuisine.

In celebration of the cuisine and culture, Plancha recently hosted a Miami takeover dinner which featured chefs from Miami alongside cocktails and wine. Big thanks to Four Seasons for the invite, here’s some highlights from the evening!

Chef Aaron Brooks of EDGE Steak & Bar, Four Seasons Miami: A bountiful charcuterie platter full of truffle stuffed trotters and foie gras and chicken liver pate. Luxury meat and cheese at its finest all paired with Moet & Chandon bubbly. What more could your palate want to start off an evening?

Chef Samuel Faggetti of Four Seasons Orlando: Tuna with pickled corn and cherry served with a spicy jalapeño margarita.

Chef Dena Marino of MC Kitchen in Miami: Handcrafted pasta with housemade spicy Italian sausage, broccoli rabe and an array of Italian cheeses. Paired with a fantastic red wine that I totally forgot to write down the name of….oops.

Chef Jose Mendin of Pubbelly Restaurant Group in Miami: The main event of short rib with green curry, grilled cabbage and duck fat potatoes. Paired with a lovely Spanish wine.

Chef Rabii Saber, Executive Pastry Chef of Four Seasons Orlando: Roasted peaches with thyme whipped crème fraiche and blueberry compote.

An overall fun evening filled with a variety of flavors, and here’s to hoping for more special Plancha events in the future!