Spork Orlando - Page 6 of 72 - Finding Orlando's Tastiest Tables

Mills 50 Hawkers Adds Second Location

Jun 252017

ICYMI: Hawkers is opening a second Central Florida location in Windermere. Located within Tavistock’s newest development currently under construction at The Grove, Hawkers will occupy 4,500 square feet of ground floor space within the 31,500-square-foot, mixed-use building. Since the brand’s inception in 2011 with the Orlando – Mills 50 location, Hawkers has opened three additional Florida locations in Jacksonville, Neptune Beach, and St. Petersburg. This new location marks the brand’s fifth restaurant opening. A sixth location is planned for March 2018 in Atlanta’s, marking the brand’s expansion outside the state of Florida.

The approachable menu changes with the seasons and features house favorites such as Roti Canai and Pad Thai (my favorite menu item). Signatures rank among the favorites with items including Lettuce Wraps and the Po Po Lo’s Curry (a passed-down vegetable and protein curry dish), which uses a recipe given by Founder Allen Lo’s family. Hawkers is also on UberEats so it’s easy to enjoy that Pad Thai in your pajamas – not that we’d know anything about that of course….

If you’re up for a cooking we’ve got a super easy recipe that’s perfect for summer. Refreshing and seasonal, you’ll want to enjoy this dish every week! Pair with Snowbirds Rosé from local Chef Jamie McFadden of Cuisiniers and Winemaker Norm Saley.

Hawkers Asian Street Fare Green Papaya Salad Mix

Ingredients:

2.5 Oz.of Finely Shredded Green Papaya
1/2 Oz. of Finely Shredded Carrots
1 Tbsp. Crushed Roasted Peanuts
2 Oz. Poached Shrimp (cut down to bite size pieces)
2 tsp. Chiffonade Basil
2 Fluid Oz. Dressing

Instructions:

Place finely shredded green papaya, carrots and dressing together in a mixing bowl and blend together
Add the basil, cilantro, and shrimp to toss together with the salad mix
Plate and garnish with crushed peanuts

Dressing:

4 fluid ounces Water
8 fluid ounces Lemon-Lime Soda
3 fluid ounces Fish Sauce (recommended Squid Brand)
6 tablespoons Sugar
1 tablespoon Chili Paste (Sambal Olek)

Instructions:

On the stovetop, slightly simmer the water. Add sugar and mix well until dissolved
Turn off the heat and transfer the liquid to a cold mixing bowl
Add the remaining ingredients and mix well
Cover and let sit in the refrigerator
Enjoy!

The Top Five at Four Seasons

Jun 252017

A rooftop bar, world-class cuisine and unrivaled service awaits at Four Seasons Resort at Walt Disney World. While perfect for stay-cations (and real vacations) this five-star resort is also nice for a fun evening with friends and family. With a variety of dining options and a handful of upcoming special events, it’s time to add Four Seasons to your “must visit” list this summer! Here’s how we’d recommend spending an afternoon or evening at the resort.

Head to Happy Hour at Capa on a Sunday! Bringing new life to “Sunday Funday” this sky high spot offers tapas including pork belly and croquetas for a mere $5. Or try a handful of wines by the glass for $9 like an Albariño or a Tempranillo. And if you’re feeling extra fancy, go for Krug by the glass for $65 of bubbles you won’t regret – just make sure it’s from a bottle opened same day! La Hora Feliz takes places on the 17th floor at Capa every Sunday – Thursday from 5 – 7 p.m. And if you can’t make it to Happy Hour, there are plenty of small plates and wines by the glass to enjoy into the evening.

Visit The Lobby Bar for “Charc Week” a national event from July 24 to 29. During these dates, restaurants around the country will be showcasing their charcuterie. The Lobby Bar at will offer a board of capicolla, lonza, pork rilettes, duck prosciutto, giardiniera and grissini for $15. Capa will offer a board of capicolla, lonza, pork rilettes, duck prosciutto, pâté de campagne, cornichons and country bread for $25. And even better, one dollar from each dish will benefit Second Harvest Food Bank.

Known as the best time period for foodies to savour all of Orlando’s dining options, Magical Dining returns August 25 through October 1 for $35. Ravello will once again participate and their menu will be announced soon! I’m hoping this fabulous housemade pasta dish makes a return to the menu.

The renowned Epcot International Food & Wine Festival returns for its 22nd year. The festival is bigger than ever in celebration of the 35th anniversary of Epcot. You can find Four Seasons at the Party For the Senses grand tasting events. Executive Pastry Chef Rabii Saber will participate October 14 serving up Tropical Indulgence: milk chocolate custard with mango passion coulis and ginger chantilly.

To answer your sweet tooth, we’d suggest creating your own tour of sweets around the resort. Start with some gelato and macarons on the first floor inside Lickety-Split. Then move onto Ravello, and after ordering some pizza and pasta, finish with their Strawberry-Hibiscus Sorbet. To round our your sweet experience savor the churros at Capa with chocolate and caramel sauce for dipping.

What’s your favorite experience at #FSOrlando?

The Secret to Lobster Corn Dogs at Paddlefish

Jun 222017

Have you visited Paddlefish yet at Disney Springs? Their rooftop bar mixed with some Albariño and the lobster guac is the perfect way to spend an evening (or afternoon)! Today we’re sharing a recipe that’s perfect for summer from Chef Steven Richard’s. While seemingly labor intensive, the best recipes usually are. Welcome your summer menu at home with some lobster corn dogs from Paddlefish.

Lobster Corn Dogs with Sweet Chili Aioli

Ingredients for the corn dogs:

4 each 4-5 oz. lobster tails
2 cups All-purpose flour
2 cups Corn meal
Taste Kosher salt
Taste Fresh ground pepper

2. Prepare:

Remove the lobster tail meat from the shell and cut each tail into 4 equal strips.
Thread each strip of lobster onto the end of a six inch wooden skewer. Repeat to
prepare 16 skewers and hold under refrigeration.
Season the flour and corn meal aggressively with salt and pepper. Hold each
separately at room temperature.

3. Ingredients for the aioli:

1 cup Mayonnaise
¾ cup Sweet chili sauce
1 TBSP Sriracha sauce
Taste Kosher salt
Taste Fresh ground pepper

4. Prepare

Whisk all ingredients together in a mixing bowl until combined.
Season with salt and pepper to taste and store under refrigeration.
Finish the dish

5. Final Ingredients:

16 ea Lobster skewers (above)
2 cups Seasoned flour (above)
2 cups Seasoned corn meal (above)
1 ½ cups Buttermilk
As needed Vegetable oil (350 F)
1 ea Lemon, cut into wedges

6. Final Steps:

Heat oil in table top fryer to 350 degrees following device instructions.
Meanwhile, dredge lobster skewers in seasoned four. Shake off excess flour.
Dip floured lobster skewers into buttermilk. Let excess buttermilk drip off.
Dredge lobster skewers in seasoned cornmeal and shake off excess breading.
Working in small batches, fry your corn dogs in pre-heated oil (350degrees) for approximately 3 minutes until crispy, golden brown and cooked through.
Drain on paper towels and hold warm until ready to serve.
Serve your corn dogs with a dish of the sweet chili dipping sauce and wedges of lemon

Delicious Disney Chef Series

Jun 202017

More than just churros and chicken fingers, Disney’s culinary scene continues to evolve and serve up some incredible experiences. This year, the Walt Disney World Resort chefs launched a new dinner series to showcase the talents of the culinary team featuring unique creations and wine pairings. Continuing throughout 2017, “Delicious Disney, A Chef Series” features storytelling with food. These dinners allow guests to experience exceptional cuisine in an atmosphere of pure Disney magic.

The dinners are often intimate (no more than 60 guests), and a handful of dinners remain in the series through December. While the December event is booked, there are still a few seats left for the summer events!

Up next on June 28, experience a culinary tribute to the 10th anniversary of Disney-Pixar “Ratatouille” featuring Cítricos Chef Dominque Filoni at Markham’s inside Golden Oak.

If you haven’t experienced the finer side of Disney dining yet, you’re missing out on one of The City Beautiful’s culinary gems. See the full schedule below! All reservations may be booked by calling 407.939.5773 daily between 9 a.m. and 5 p.m.

Top 5 at Outriggers

Jun 012017

Palm trees, crab cakes and refreshing mojitos – what more could you want in a summer evening? You’ll find all this and more at Outriggers Tiki Bar and Grille in New Smyrna Beach, Florida. One step inside Outriggers, located in the New Smyrna Marina, and you’ll start to wonder if you are still in NSB. I love the charm and small town feel of New Smyrna, but I think we can all agree that it’s no Palm Beach. Outriggers is the best kept secret for waterfront dining, here’s what we’d recommend ordering during your next beach trip.

House Smoked Wings: I know, who orders wings at a seafood joint? Buried in their entree section, order them Island Style as an appetizer instead for a tasty and messy start to your meal.

Fish and Grit Cake: Your choice of grilled or blackened fish served over a massive fried grit cake.

Drunken Mermaid Fish Sandwich: Grilled and marinated fish fresh from local waters covered in their signature slaw, remoulade and melted provolone.

Fat Kid Fries: Smothered in cheddar cheese, bacon, scallions and served with chipotle ranch. Perfect for that beach body – right?

King Estate Pinot Gris: Crisp and vibrant, this Willamette Valley wine complements seafood perfectly.

Happy summer y’all!

Rooftop Dining that’s Worth the Drive

May 292017

Occasionally we discover hidden gems, restaurants we know are bound to find great success, but are still a bit under the radar. Eleven, a modern steakhouse, perched atop the 11-story Reunion Resort in Kissimmee has garnered praise from the likes of Orlando Magazine and Trip Advisor and is a destination that’s worth the trip down I-4.

Under the guise of Eleven’s newly appointed chef, Jacob “Jake” Brenchley, this sky-high restaurant has debuted a re-imagined yet approachable menu. It’s quite refreshing to meet a passionate and talented chef that pours his skills and soul into each dish. Fluent in French, Chef Jake received a culinary arts degree while studying at École des Beaux Arts in Annecy, France and continued his education at Le Cordon Bleu College of Culinary Arts in Orlando. No stranger to public accolades, Jake has been featured on the table at the James Beard House and in the pages of Food and Wine, Sommelier Journal and USA Today.

His re-crafted menu showcases a bevy of interesting fare with 11 highlighted ingredients and a signature 11 spice blend – which we took home and have since enjoyed on everything from chicken to popcorn. Eleven’s new menu will keep your taste buds engaged from the seasonal butter to start to the whipped brie cheese for dessert. Between the unobstructed views of South Orlando and the memorable cuisine, here’s why you should trek out to Eleven this summer.

Three Words….Meyer Lemon Butter. While the butter to accompany the bread service will change based on what’s in the kitchen and in season, this carb accompaniment became a standout of our experience. Have you ever heard of a chef that changes the BUTTER based on the season? This level of detail is why this spot shines.

Served warm in a mini Staub tray, your meal will start with a new take on the traditional Parker House rolls. While you’ll be tempted to ask for a second helping, make sure you save room for your actual meal.

Have you ever started a meal with sorbet? Chef Jake isn’t afraid to pull out sous-vide lobster and shrimp alongside a mango and turmeric sorbet. A vibrant dish that engaged all the culinary senses.

Eleven is a short drive from the theme parks, so when you’ve had your fill of Fantasy Land, Reunion Resort awaits. Bonus points to the restaurant for firework views at night!

From family reunions (pun intended) to date nights and drinks after a day on the golf course, this spot is suited to meet a wide range of dining occasions.

We found a filet on the menu that was served over a bed of five cheese mac and cheese and then topped with a pomegranate glaze. Why have steak and potatoes when there’s meat and mac? A fun twist on a classic.

Rarely can a kitchen turn out equally exceptional steaks and seafood. Their grouper with Anson Mills grits and asparagus, not only looks pretty but delivered on all the flavor you’d expect.

After the sorbet, seasonal butter and decadent entrees you’ll be tempted to skip dessert. Don’t. Ask for the sweet and savory bread pudding with whipped Brie and bourbon glaze.

Just 15 minutes from the Magic Kingdom, Reunion Resort is located at 7593 Gathering Dr., Kissimmee, FL 34747. For more information or to make a reservation at Eleven Restaurant, visit www.ReunionResort.com or call (407) 662-1000. Tell Chef Jake we sent ya!

Playalinda Beer Dinner

May 112017

Playalinda Brewing Company will host its inaugural Brix Project Beer Dinner Monday, May 29. For the first time since opening, the brewery will close its doors to the public to make way for this gastronomic gathering. The evening will feature a four-course meal, developed under the culinary direction of Brix Project Executive Chef, Justin Medina. At the heart of the experience will be Playalinda’s craft beer, hand-picked to pair with the flavor profiles of each new course, and served up by Playalinda’s Brewmaster himself, Ron Raike.

Only 47 tickets have been issued, making the up close and personal behind the scenes access to the brewery part of the appeal of the evening. Both Raike and Medina will be on hand throughout the evening to discuss the food and beer pairing, along with an open-format for questions and more.

“Great food can really enhance the flavors of a well crafted beer, and vice versa,” said Raike. “The goal is to take what we’re doing to a whole new level, and demonstrate how a solid pairing can change the way we experience what we’re eating and drinking.”

The menu will consist of a Tuna Tartare appetizer, followed by a second course featuring Lamb Lollipops. The entrée, Blue Cheese Crusted Filet, will be followed by a dessert course. Beer pairings and other beverage offerings are still under wraps, but will be shared through the events Facebook page as the menu continues to develop. Tickets are available now, and can be purchased online at PlayalindaBrewingCompany.com

When: Monday, May 29 at 5:30 p.m.
Where: Playalinda Brewing Company – Brix Project; 5220 South Washington Ave., Titusville, Florida
Cost: $75 per person, includes four course meal with beer pairings for each course, welcome beer, gratuity and tax

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