Spork Orlando - Page 37 of 72 - Finding Orlando's Tastiest Tables

Lake Ivanhoe Dining at Gargi’s

Aug 092015

Love it or hate it, Gargi’s Lakeside is an Orlando institution that’s situated in the heart of The City Beautiful. As a lifelong Floridian I’m almost embarrassed to admit I’d yet to frequent Gargi’s until a few weeks ago. Between the internet and family, I’d heard a myriad of opinions about this family owned Italian establishment. So, while venturing out for sushi one night we made an abrupt u-turn after driving by this lakeside restaurant. Gargi’s has been on my “list” forever, but had yet to actually make it inside.

After walking in we were immediately seated lakeside and promptly served Italian wine, setting the stage for an exceptional evening. Between my husband’s recent trip to Italy and the restaurant’s local legacy, our expectations were fairly high. Here’s what we tasted and enjoyed during our recent visit!

Shrimp Scampi: Large shrimp sauteed in white wine, garlic, lemon butter and Parmesan. A warm start to our Italian experience, not something I’d order again, but the shrimp was flavored well and complimented our wine.

Chicken Alla Bill Fredrick: Yes, that Mayor Bill. This light, yet satisfying dish was filled with chicken cutlets with mushrooms, onions, and peppers all sauteed in a Chardonnay wine with a touch of marinara. This large portion was fresh and clearly made to order, something I’d recommend tasting during your next Gargi’s visit.

Gnocchi Gorgonzola: Homemade gnocchi simmered in a light cream with Gorgonzola cheese topped with grapes, almonds and walnuts. An odd combination on paper, but that made from scratch gnocchi was unreal. This tender, rich pasta was fresh, savory and to put simply – fun to eat!

If you haven’t tried this lakeside spot yet, it’s worth a visit, and if you haven’t been lately we’d suggest taking another look.

Table Talk with Female “Foodpreneurs”

Aug 042015

Rockaway – PR, Marketing & Events, a leading culinary and lifestyle public relations agency is presenting the fourth edition of Table Talk – an interactive series exploring Orlando’s evolving culinary culture. On Tuesday, August 11 at 10 a.m. at Christner’s Prime Steak & Lobster, the panel discussion, dubbed “Women Who Rock”, will examine the entrepreneurial success of women that continue to pave the way for Orlando’s success through various professions connected to the culinary world.

Adding to the morning’s mix is P is for Pie, a local pie shop and bakery that will offer breakfast bites, while Project Pop, a local organic popcorn company, will offer snacks for attendees. Guests are encouraged to interact via Instagram using the hashtag #RockawayTableTalk. Questions can also be sent in advance to TableTalk@rockawaypr.com.

PANELISTS:

Alexis Knapp –Alexis Knapp launched Rockaway in 2006 and has rapidly carved a niche in representing innovative and compelling brands in the culinary world. From over-the-top activations for Evian Water and Premier Beverage Company, to curated events for James Beard Foundation and Café Bustelo, Knapp has devoted her career to building the business and public face of her clients. She leads an exceptional team of professionals with offices in Miami and Orlando.

Alice Christner –As co-owner of Christner’s Prime Steak & Lobster, Alice Christner is committed to keeping the family’s legacy intact in Orlando’s evolving culinary scene. Born and raised in Texas, she helms Orlando’s most celebrated steakhouse with husband David Christner.

Dana Roquemore – Dana Marie Roquemore is a long time resident of Orlando with a love for building community. Over the years, she has founded multiple businesses in Orlando including Other People’s Property and more recently, The Dinner Party Project. With a love for food and people, The Dinner Party Project is a celebration of her ability to connect the two. Her dinner parties are revolutionizing the way Orlandoans meet and commune.

Emily Ellyn – Emily Ellyn is a chef and culinary educator most known for her appearances on the Food Network. She started the Retro Rad cooking movement and encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers, and take the old and make it new. Ellyn graduated with a degree in restaurant management from the Culinary Institute of America (CIA) in Hyde Park, New York and later earned two master degrees in hospitality management; one in Paris and one from UCF’s Rosen College of Hospitality Management in Orlando.

Kristen Manieri – Keeping herself accountable to a regular date night, Kristen Manieri founded one of Orlando’s most popular food blogs, OrlandoDateNightGuide.com, which reaches thousands of Orlandoans daily. Manieri frequently contributes to Orlando Magazine, Edible Orlando, WHERE Orlando and Forbes Travel Guide.

Chauniqua Major – (Moderator) Senior Account Executive at Rockaway PR, Major is a proven go-getter and a fixture in Orlando’s culinary scene. After five years in the marketplace, she brings a savoir-faire to agency and has worked with a variety of brands including 4 Rivers Smokehouse, Margaritaville, Premier Beverage Company, Soco and The Osprey Tavern, to name a few. When Major’s not rocking it out for her clients, she operates as Head Kernel of Project Pop, her own brand of all-natural, organic kettle popcorn.

WHEN: Tuesday, August 11, 2015 from 10 a.m. – 11:30 a.m.
WHERE: Christner’s Prime Steak & Lobster, 729 Lee Road
COST: Complimentary
RSVP: RSVP required TableTalk@rockawaypr.com | 407.236.6566 ext.103
PARKING: Self-parking available

Dragonfly Omakase Summer Menu

Jul 302015

A contemporary izakaya, Dragonfly in Dr. Phillips, is a modern interpretation of the Japanese pub culture. Sushi, sashimi and robatayaki (an open-fire grill) are served tapas style, with a full sake bar in a relaxed, lounge environment. A departure from your standard sushi spot, the restaurant serves up an authentic Japanese menu with fresh selections from land and sea. From sushi to decadent seafood, you’re sure to experience fresh plates and find new favorites.

Aside from modern Japanese fare, Dragonfly also serves up a seasonal Omakase menu. The menu, developed around the Japanese word for “trust,” encourages guests to select a mood and an ingredient. Once chosen, you are asked to trust the chef and bartender to craft dishes and drinks based on your taste profiles. Of course, you’re not left completely in the dark as each dish is thoroughly explained by your server before you take that first bite. After enjoying multiple courses we left full, happy and huge fans of Dragonfly. For more on our spring Omakase menu tasting click here.

Omakase dishes vary by season and dining preferences – here’s what we enjoyed during our experience last week:

Summer Chilled Ramen: This noodle gets a bad reputation thanks to those grocery store styrofoam bowls. This cold version was filled with English cucumber, heirloom tomatoes, pickled Shishito and snow crab all wrapped up in a vinegar soy dressing. My favorite dish of the evening – light, flavorful and filled with unexpected ingredients you don’t typically find with ramen.

Robata Bronizo: A delicate, crispy sea bass with a ginger scallion pesto and citrus soy. Similar to what we tasted in the spring, this version was airy with hints of lemon in each bite.

Natsu Roll: Stuffed with goat cheese, cucumbers, jalapeños, avocados and topped with the most interesting part, a mango, tomato, pepper relish. Never thought goat cheese and mango relish would collide into a sushi roll, but it actually worked. A typically polarizing flavor, the goat cheese added a depth of flavor to the roll and the relish was the perfect summer addition.

Quick Fire: Four pieces of nigiri with special chef toppings. Octopus was included on our plate, I didn’t venture to taste it, but those that did enjoyed this special seaside treat.

Satori Roll: Another incorporation of avocado and jalapeño – this roll was filled with all sorts of goodness from yellowtail to cilantro. A seasonally relevant roll with unexpected ingredients combing to make a tasty combination of flavors.

Shogun Roll: Cucumber, cabbage, avocado, torched tuna all topped with a cheesy sauce. Not my favorite roll with the sauce, but it was interesting to taste!

Whether you’re into “trusting the chef” or want to enjoy some sushi, Dragonfly is a good option for any occasion!

Osprey Tavern’s Brunch

Jul 302015

There’s nothing like a leisurely weekend meal filled with rich foods and light wines. And now there’s a new place to enjoy some weekend goodness at The Osprey Tavern. Their brunch will be served on Sundays from 10:30 a.m. – 2:30 p.m.

Here are a few must try dishes:

Dutch Baby: blueberries, lemon and maple syrup. $12
Waffle: blackberry compote, key lime curd, graham crumb and vanilla Chantilly. $11
Nido: house cured ham, manchego, egg, zebra tomato $13
Spicy Egg Pizza: spicy marinara, snow peas, manchego, bantam egg $12

For more on our dinner experience click here!

Photo Credits: Osprey Tavern

Buffalo Wing Sauce Love

Jul 302015

Oh buffalo wing sauce….you are simply divine. Your tangy, spicy, complex flavor is so amazing and perfectly acceptable on everything from chicken to pretzels. So, in the interest of celebrating one of our beloved spices, we’re sharing our favorite buffalo flavors in town, proving that this sauce goes with more than just chicken wings. Don’t wait for football season or “Florida fall” to enjoy some buffalo sauce, go ahead, grab some spicy goodness this summer.

The Coop: Their giant buffalo chicken tenders are well, giant. With a distinct flavor and a lot of spice, these tenders are worth a trip to The Coop. Add my favorite hop ‘n john and some sweet tea for a spicy Southern meal.

PDQ: Located in Sanford, this quick serve restaurant is known for their fresh tenders and are emerging as new player in the fast casual field. We recently ordered their Crispy Chicken Salad with buffalo sauce all served over mixed greens, cucumber, tomato and cheese. If you’re going to eat a salad it might as well be topped with buffalo sauce, right?

Publix Buffalo Chicken Tender Sub: On nights I don’t feel like cooking, my go-to is more often than not a Publix sub. They fill a fluffy bun with the most addicting chicken fingers slathered in buffalo sauce and we top it with mayo, tomato and sharp cheddar cheese. It’s uber healthy.

Pretzel Crisps Buffalo Wing: No chicken required here, the buffalo flavor is equally tasty on pretzels – especially these pretzel crackers. Even better, Publix often puts these pretzels on BOGO. Why not have a Publix Buffalo Chicken Tender Sub with a side of buffalo pretzel chips? Excuse me while I go overdose on buffalo.

Snyder’s Gluten Free Pretzel Sticks, Hot Buffalo Wing: And for the gluten free peeps try the Snyder’s version. I may or may not eat an entire bag on average each week. Gluten free means it’s “healthy” right?

Photo Credits: Snyders, Pretzel Crisps, The Coop, Publix

Tommy Bahama’s Scratch Kitchen & Burgers

Jul 292015

I’ve lived in Orlando my entire life and never once stepped inside Tommy Bahama’s restaurant. I always assumed it was a generic, tropical, frozen food type place, but I couldn’t have been more wrong! Last week we visited Tommy Bahama’s I-Drive location and sampled some of their new burgers and beers.

We were lucky enough to have the chef serve us each of the courses and talk us through our meal. The burgers were creative, dripping in juiciness and all wedged between locally made brioche buns. Our meal started with chilled lobster amuse-bouche with corn salsa and Bibb lettuce on a brioche bun. It was a perfect refreshing, light start before indulging in four gourmet burgers.

Smokehouse Bacon Burger – A dripping, savory custom Buckhead Beef burger with thick-cut, smoked bacon, sharp white cheddar cheese, barbecue ketchup, garlic aïoli, vine ripe tomato and sweet onions. Basically, heaven on a bun. A mix of interesting flavors that was a nice departure from your average “bacon burger.”

Ahi Tuna Burger – Who needs beef when you can have tuna wedged between two buns? Tender Ahi Poke is side-by-side crispy kale, garlic aïoli, wasabi avocado and Asian slaw. My favorite burger of the night – so tender and uniquely flavored – you won’t miss the beef.

Hawaiian Pork Burger – A taste bud tantalizing pork burger with pineapple and papaya chutney, smoked bacon and spicy mayo. Stacked between pillow soft locally made buns – it’s the perfect way to experience a taste of Hawaii.

Turkey Burger – I know what you’re thinking….who actually orders turkey burgers? There’s no sacrifice of flavor for a bit of health with this sky high burger of smoked Gouda, bacon jam, grilled pineapple and chipotle aïoli. The bacon jam and sriracha mayo are the stars of this burger as they complement the turkey in an exceptional manner.

We also enjoyed some GolfBeer and sweet treats. Designed by pro-golfers, GolfBeer is locally made in Lakeland and making quite the splash in the beer world. Shaped to enjoy on the golf course in the sweltering heat, their Scandinavian Style Blonde Ale is a nice accompaniment to these rich burgers.

For the final course we were treated to some authentic Key Lime Pie with a classic graham cracker crust that’s topped with a white chocolate mousse. It’s a classic, perfectly executed dessert that was an absolute treat to taste. For the last few bites we indulged in some Pineapple Crème Brulee served up in a pineapple. It’s sweet confection that’s sure to be memorable.

If you haven’t tried Tommy Bahama’s restaurant, get yourself out to I-Drive this weekend! Plus take advantage of their free valet parking and prepare yourself for a tasty, tropical evening.

Second Harvest to Host Victoria & Albert’s Chefs

Jul 282015

Chef’s Night at Second Harvest is back with award-winning Chef de Cuisine Scott Hunnel and Master Pastry Chef Erich Herbitschek of Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. Together they will prepare dinner at Second Harvest Food Bank of Central Florida’s Community Kitchen as part of the Chef’s Night series andCatering for Good program.

Under Hunnel, Victoria & Albert’s has been Central Florida’s only AAA Five-Diamond status restaurant for the last 15 consecutive years. In addition, the restaurant was rated No. 1 in Orlando and among the Top 10 in the country by the Zagat Guide.

Guests will enjoy a four-course dinner that melds traditional dishes with innovative ideas while featuring a variety of seasonal ingredients. Each course will be paired with a delicious wine.

Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause.

All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

MENU:

Passed appetizer: King Crab Roulade with Caviar; and Chilled Pickled Peach Soup
First course: Gulf Shrimp with Crisp Prosciutto and Athena Melon
Second course: Poulet Rouge with Mushroom Ragoût and Summer Truffles
Third course: Grass-fed Beef with Potato-Turnip Gratin and Oxtail Jus
Dessert: Peruvian Chocolate Timbale

WHEN: Thursday, August 27, 2015 from 6-9 p.m.

WHERE: Second Harvest Food Bank of Central Florida

COST: $75 per person

TO REGISTER: Purchase tickets at www.FeedHopeNow.org or call 407-514-1048 for more information.

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