Spork Orlando - Page 45 of 72 - Finding Orlando's Tastiest Tables

Urban Tide

May 072015

The old Peabody Hotel, now Hyatt Regency Orlando, recently upgraded their dining scene with the addition of Urban Tide which opened earlier this year. The hotel’s newest restaurant offers diners a modern twist on local Florida seafood favorites. Highlights from the new menu include a selection of starters such as Ceviche with citrus marinated Florida sea bass and serrano spiked rock shrimp and Grouper Cheeks with shishito peppers, cilantro, and creamed Zellwood Farm corn. Seafood selections include Gulf Grouper, Sea Bass and Whole Red Snapper, which can be prepared blackened, grilled, or sautéed. We’re getting a taste of Urban Tide soon, so we’ll be sure to share all the juicy details.

And if you’re staying in town over Memorial Day head to the Hyatt’s Summer Sensation, Live on the Garden Terrace. Josh Thompson will take the stage with JT Hodges and Nikki Lane on Sunday, May 24. Tickets are $45 or $75 for VIP passes and self-parking is included. Plus your ticket gives you 20% off your meal at Urban Tide and other signature restaurants on property. For tickets click here.

So, have you visited Urban Tide yet? We’ll be back soon with a full report!

Fresh From Florida: Tomatoes

May 062015

I’ve always been “tomato obsessed,” and that’s a gross understatement at best. I have fond childhood memories of summer, New Smyrna Beach and tomatoes – a strange combination, I know. Growing up my Mom always had fresh produce around and taught me the simple pleasure of enjoying produce at its peak – and with just the right amount of salt, pepper or sugar.

Enough about my childhood – among other notable Sunshine State facts, Florida is also the nation’s largest grower of fresh-field grown tomatoes. (Who knew?) And while kale might be the nation’s beloved superfood of the moment, tomatoes have and always will be packed with equal amounts of goodness. As if you need more convincing, here’s more proof why you should add Florida tomatoes to your daily diet:

Only 25 calories per whole tomato
The most widely available source of lycopene, a natural antioxidant
Nearly half of your daily recommended Vitamin C A good source of Vitamin A, essential for healthy vision
Naturally fat-free, cholesterol-free and low in sodium
Offers 10 percent of your daily value of potassium
Contains 1 gram of fiber
One of nature’s most versatile ingredients (try finding a recipe that doesn’t call for tomatoes!)
Hand-grown and nurtured by Florida growers for maximum goodness

And if the thought of eating raw tomatoes isn’t appealing, trying mixing up your brunch routine with this The Ancient Olive recipe below! And whatever you do, make sure you cook with a Florida tomato, there’s no denying the freshness of local produce!

The Ancient Olive’s Oven Roasted Tomato Quiche

Ingredients for the Crust:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
3/4 cup fruity, Picual By Oro Bailen Ultra Premium Extra Virgin Olive Oil
1/2 cup warm water

Ingredients for the Quiche Filling:
7 large eggs, beaten
1 – 1 1/2 cups oven roasted Florida tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano

2 teaspoons good quality Dijon mustard, optional

2 tablespoons minced shallot

2 cloves garlic minced
Sea salt & fresh cracked pepper to taste

Directions for the Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 400 degrees.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

Directions for the Quiche Filling:
Preheat the oven to 400. Sauté the shallots until lightly browned. Add the garlic and sauté another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Spread 2 teaspoons of Dijon mustard over bottom of crust (optional), and then sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted Florida tomatoes over the cheese. Add the remaining cheese, including Romano over the Florida tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Voilà – breakfast!

And for more on what makes Florida tomatoes so darn tasty check out their playful new mini series on YouTube – you just might learn a thing or two! What are you waiting for? Go enjoy some of Florida’s finest produce!

Disclosure: Media assets and compensation were provided as part of this post. Don’t worry though, we only post about things we love. All opinions owned by Spork!

Duffy’s to Open Third Orlando Restaurant

May 052015

Duffy’s Sports Grill, Florida’s leading sports-themed restaurant, today announced the grand opening of their 28^th location, set for Friday, May 8^th near the University of Central Florida. Located at Waterford Lakes Town Center (315 N. Alafaya Trail.), this new location marks the third of several slated to open throughout the Orlando market.

Open daily for lunch and dinner, Duffy’s is known for providing value with 2-for-1 drinks all day, every day. This includes everything from the bar such as top-shelf cocktails, premium wine and even bottled beer. Adding to this is a full weekday roster of value-priced deals including a Monday night special when every item on the menu is just $12.95 (5:00 p.m. to close); a designated “Kids Day” every Wednesday when kids eat free and a Thursday Night Rib Fix featuring a ½ rack of signature baby back ribs with one side for $9.95.

The reasonably-priced menu at Duffy’s Sports Grill features freshly prepared ingredients and grilled items. Guests will enjoy signature favorites such as grilled-to-order Certified Angus Beef brand steaks and burgers; hand-breaded Traditional Jumbo Wings tossed in a choice of more than 10 sauces; a variety of salads and pastas, along with the restaurant’s “Healthy Options” – 15 flavorful dishes containing fewer than 580 calories.

Visit DuffysMVP.com for menus, locations and check out their newest additions – Chef Specialties!

Christner’s Summer Wine Dinner Series

May 042015

Christner’s Prime Steak & Lobster, an award-winning steakhouse known for its rich history and charm, welcomes an intimate group of 20 steak and wine enthusiasts for the first installment of its 2015 wine dinner series on Friday, May 29. For $125 (tax and gratuity included), guests will gather in a private dining room for an interactive wine experience led by Tom Carrol of Foley Family Wines.

MENU: The May wine dinner will feature the following courses:

Welcome Drink: Piccini Extra Dry Prosecco
First Course: Shrimp Scampi and Beefsteak Tomato & Onions paired Kuleto Estate Chardonnay
Second Course: Filet Trio | Filet Mignon paired with Kuleto Frog Prince, Filet Oscar paired with Kuleto India Ink and Filet with Peppercorn Sauce paired with Kuleto Estate Cabernet
Third Course: Chocolate Cake paired with Kuleto Native Son

WHERE: Christner’s Prime Steak & Lobster, 729 Lee Road, Orlando, FL 32810

WHEN: Friday, May 29 at 7:00 p.m.

COST: $125 – tax and gratuity included

RESERVATIONS: Email Christners@rockawaypr.com

Photo Credits: Christner’s

Mom Knows Best: Mother’s Day Celebrations

Apr 302015

Still haven’t made plans for Mom yet? It’s okay, me either, luckily you still have a week to plan a fabulous day for the woman who raised you. Here’s a few ideas to celebrate Mom next weekend for Mother’s Day!

American Q

A Mother’s Day Brunch menu will be available Sunday, May 10 from 10 a.m.-3 p.m.
Menu to feature a buffet of barbecue and beyond, including Brisket Mac & Cheese, Whole Roasted King Salmon, Gulf Shrimp & Louisiana Crawfish and sweets such as Chocolate Fondue and Peach Cheesecake Shooters.
Every Mom also gets a mason jar filled with goodies, including a chance to win a staycation at B Resort, spa packages and more!

Dragonfly Robata Grill & Sushi {Special Menu Items}

Crispy Rice 3-way
Mountain State Rosen Farm Veal: Robata grilled, Japanese potato puree, micro greens, ginger-soy butter
Lobster Roll: Butter poached wild caught Canadian lobster, shrimp, asaparagus, carrots, tamago, panko fried, white-yuzu heirloom tomato sauce, sweet soy, micro greens
Espresso Chocolate Mousse

Duffy’s Sports Grill

Surf n’ Turf: 6 oz. Flat iron and Lobster Tail, plus one side for $17.99.

The Sweet Shop

Strawberry Champagne Flower Cupcake: Strawberry pink champagne cupcake, dipped in chocolate ganache and Oreo crumbs and garnished with a pretty pastel buttercream frosting flower.

Mint Chip Blackberry Whoopee: A blackberry whoopee filled with a whipped fresh mint frosting and blackberry jam.

Mini Lemon Cookie Sandwiches: Pretty pastel lemon cookies sandwiched with buttercream frosting. (Sold in bags of 3)

Walt Disney World’s Swan and Dolphin Hotel

Garden Grove

From 7-10 a.m. enjoy a special Mother’s Day breakfast menu includes hand-crafted bacon, open-faced crab sandwiches, potato gratin Dauphinoise and yogurt mousse parfaits. Full breakfast menu here.
Additionally, a special Mother’s Day brunch menu, served from 10 a.m.-6 p.m., features herb-crusted prime rib, quiche and green been almandine. For more information visit reservations call 407-934-1618. Full brunch menu here.

Todd English’s bluezoo:

Feast on fresh seafood and coastal cuisines from around the world at Todd English’s bluezoo, and receive a $25 gift certificate and a rose for every two adult entrees purchased on Mother’s Day. For reservations call 407-934-1111.

Tony Roma’s

Serving up a three course prix fixe menu on Sunday for $28. Including family favorites like the Salmon & Shrimp Piccata, New York Strip Steak, Baby Back Ribs and the Raspberry Brownie Royale.

RA Sushi

Enjoy an all-day Happy Hour! Treat mom to delicious food, hand-crafted cocktails, and new summer menu items in beautiful Pointe Orlando with specials starting at $3.49.

Photo Credits: Photos provided from each restaurant respectively.

The Science of Wine Returns to Orlando Science Center

Apr 292015

Whet your palate and your mind at one of Orlando’s largest wine events on Saturday, May 9 at Orlando Science Center. The Science of Wine is not just another wine tasting, but an oenological odyssey with presentations on multiple aspects of wine growing and wine tasting as well as the opportunity to sample more than 100 wines from the world’s finest wine regions. Whether you are a novice or a wine aficionado, you will find a vast variety of wines to please your senses.

This event is a fundraiser for Orlando Science Center and Southern Wine & Spirits returns as the exclusive wine provider. Thom Horsey of Ste. Michelle Wine Estates as well as Tim’s Wine Market are education partners, providing presentations and workshops on the science of wine.

Culinary partners for the evening include Hawkers Asian Street Fare, Taverna Opa, Tapa Toro Tapas Bar & Paella Pit, Maxine’s on Shine, Crafted Block & Brew, Sonny’s BBQ, Hard Rock Cafe, Dragonfly Robata Grill & Sushi, John Michael Exquisite Weddings and Catering, Millenia Catering, Puff ‘n Stuff, John & Shirley’s Catering, Vital Flair, Java Lava, Arthur’s Catering, Whole Foods Market, World of Chocolate Museum and Café, Mattie’s Delectable Desserts, Central Florida Coffee and ONLI Beverages.

Tickets are $85 per person and $70 for Science Center members. Tickets and additional details are available online at www.osc.org/wine.

Photo Credit: Orlando Science Center

Trust the Chef {Dragonfly Robata Grill & Sushi}

Apr 292015

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 at Dragonfly. 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. Before dining you’re presented with a menu containing minimal clues about the dish and the fate of your meal is left in the hands of the chef. 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 seven courses we left full, happy and huge fans of Dragonfly.

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

Hokkadio Scallops: A tender, sweet and creamy scallop offered year round, but at the peak of flavor during springtime. Served over a bed of garlic-jalapeno sauce and a carrot and daikon salad. A luscious seafood dish and a must try even if you’re not a “seafood person.”

Snake River Farms Wagyu: A buttery, complex beef resulting from cross breeding Japanese Wagyu cattle and Angus cattle. A true delicacy accompanied by shimeji mushrooms, radishes, real maraschino cherries, yuza truffle butter, crispy garlic and scallions. The richness of the meat was balanced out by the sweetness of the cherries and all together my palate was treated to an exceptional experience.

Chilean Sea Bass: “This might be the best thing I’ve ever tasted,” said my husband after taking a single bite. That’s a pretty bold statement from a man that is food obsessed. The honey soy brought a nice sear and sweetness to the dish and the melty texture was simply divine!

Composed Nigiri: Loch Duart salmon, Bigeye tuna and yellowtail. I’m not usually a raw fish person, but I would have been happy with three more plates of this nigiri!

Cobra Kai Roll: Snow crab delight, red onion, tomato, tempura flakes and lemon slices. Topped with Loch Duart salmon and finished with a garlic-shiso pesto and aged balsamic. Different than any roll I’ve tasted lately and certainly one of my new favorites. The aged balsamic and lemon slices paired nicely with the salmon, creating an exceptional and unique roll.