Get Grilling Tips From the Pros in Scott's Grilling Garden at the Central Florida Home & Garden Show
Written by Scott Joseph Thursday, 11 March 2010 16:07
Spring is here. It’s raining outside right now (March showers bring April...that doesn’t sound right). It has finally warmed up to a temperature resembling Florida. And Daylight Savings Time returns this weekend -- don’t forget to set an alarm so you can watch all your atomic clocks reset at 2 a.m. Or is it 3 a.m.? I forget.
Anyway, it’s spring, and that means grilling outdoors. It means doing some other things outdoors, too, but for now let’s keep our minds on grilling, shall we?
I love throwing things on the grill. I like to cook a nice juicy steak, of course, but I’ve also done a prime rib and a stuffed turkey on the trusted Weber. Sometimes I use a gas grill, but I prefer the heat of charcoal. That’s just me.
But I’m no expert by any means. And I can always use some advice. That’s why I’ve invited chefs who have a particular skill with the grill to be part of my Grilling Garden cooking stage at the Central Florida Home & Garden Show. The show is March 19-21 at the Orange County Convention Center, and I’ll have chefs each day doing demonstrations and giving tastes and recipes.
On Friday, at noon, Tim Keating, executive chef at Flying Fish Cafe will whip up some gazpacho and cook some of the fish he’s known for at the popular Disney’s BoardWalk restaurant. Then at 2:30 Dan Drayer, executive chef for Talk of the Town restaurants (Charley’s Steakhouse, FishBones, MoonFish, Vito’s Chophouse) will be cooking some halibut and talking about the best way to cook a big hunk of meat.
Written by Scott Joseph Thursday, 11 March 2010 09:45
As I told you in an earlier article, on Saturday, March 20, I'm hosting an event in conjunction with the Central Florida Home & Garden Show at the North Concourse of the Orange County Convention Center. I'm once again showcasing some terrific chefs on the cooking stage on Friday and Sunday, but Saturday night, from 6-9, we have something really special going on.
It's the Homeowners for Haiti food and wine event to raise funds to send structures, known as Little Haiti Houses, to the earthquake ravaged country. Here's what we'll have going on: Chefs from Cala Bella, A Land Remembered, Jack's Place and Everglades will be cooking up such items as Focaccia-Crusted Lamb Chops, Tropical Crab Cakes with Mango Salsa, Tobias-Braised Short Ribs, Pan-Seared Diver Scallops, and Chocolate Sabayon for dessert. In addition, we'll be pouring wines from Rodney Strong and Opici.
The cost is $25 per person, or about how much you'd pay for just one of the above entrees -- without wine. Here you'll be able to enjoy them all in a casual, walk-around garden setting constructed especially for the event. And thanks to the generous donations of Rosen Hotels and Southern Wine & Spirits and Opici Wines, every cent will go to the effort in Haiti. (One of the Little Haiti Houses will be set up at the Home & Garden Show.)
Also, the $25 ticket gets you into the Home & Garden Show (a $10 value itself). It's a great bargain.
I hope you'll consider supporting the cause by purchasing a ticket or 10, even if you're unable to attend yourself (perhaps you know someone who appreciates good food and wine to whom you could give the tickets). We'll also have entertainment, and I'll have each of the chefs on the stage to demonstrate the dishes and tell you how to prepare them at home -- we'll even get you the recipes.
Follow this link to a Web page where you can purchase tickets. Find the "Rosen Hotels' Homeowners for Haiti" selection and fill in the number of tickets you wish to purchase. Tickets are printed on your printer.
And here are the full details of the menu:
Read more: New Details and Menu for Homeowners for Haiti Food and Wine Event
Written by Scott Joseph Wednesday, 10 March 2010 10:43
Cleaning out the fridge is no picnic. Or is it? We love this easy, do-ahead picnic salad that makes fabulous use of leftover grilled salmon or chicken. Crisp-tender haricots verts (thin French green beans), chunks of pungent feta cheese and buttery orzo pasta are delicious tossed in a simple lemon vinaigrette. Halved grape tomatoes sweeten the bowl and add a gorgeous splash of red.
Of course the bounty of leftovers differs from diva to diva—so be creative and use what you have on hand. Leftover corn, asparagus or toasted pine nuts all work well. And the salad can stands alone as a delectable veggie meal.
Pack up a blanket, a bottle of bubbly and the current love of your life, and you’re off to dine al fresco.
Written by Scott Joseph Tuesday, 09 March 2010 10:55
The Rage in Chicago is to Eat the Whole Hog
I was very happy after I left The Purple Pig, a two-month-old boite on Chicago’s Miracle Mile (actually, it’s set back just a bit from Michigan Avenue, but that’s its official address). In an area of the city that is starved for good restaurants, TPP was packed on the Friday afternoon I visited. But I’m certain its popularity isn’t solely due to the dearth of dining (really, how often can you do Billy Goat Tavern?). It’s packing them in on the merits of its fine food and terrific service.
I’ve been feeding pig ears to my dogs for years, so I was taken aback a bit to see pig ears on the menu. Now I understand why my dogs devoured them so voraciously. These pig ears were not the freeze-dried variety sold in pet stores. They were julienned and fried with a bit of spinach, and served in a small dish with a fried egg on top. The server admonished us to just mix everything together. What wonderful flavors. The meat was firm but not chewy, and the richness of the egg yolk coated the mouth.
Read more: Could This Little Piggie Trend Be Headed to Orlando?
Written by Scott Joseph Wednesday, 03 March 2010 16:45
These days are just made for Chili Daddy. There’s nothing quite like a bowl of good chili on a cold day. And good chili is all that Chili Daddy has. I mean that both ways -- chili is all they serve, and it's all good.I stopped by CD, an almost literal hole in the wall at the rear of a small building on South Street, and ordered a cup of classic Texas style red. it’s not the only chili that dad serves. There are also black bean, mango chicken, Thai basil (chicken or pork), smoked chicken wing, Mongolian pork and other varieties. But I just wanted the basic on this particular frigid day.
I placed my order at the walk-up window while the customer in front of me was trying to figure out which style to order. The owner was patiently offering sample cups to the man to help him come to a decision. I don’t know if he had tasted the classic red yet, though I can’t imagine he would have tried anything else if he had.
Written by Scott Joseph Monday, 01 March 2010 16:05
Among the many wonderful things to be sampled from the menu at Norman’s, the exceptional restaurant owned by celebrity chef Norman Van Aken at the Ritz-Carlton Grande Lakes Resort, the creamy cracked conch chowder is a standout of a starter. It’s a cream-based soup with coconut mild and saffron, which both add levels of richness, plus crunchy bits of diced peppers, onions, potatoes, corn, carrots, celery and poblano chilies. There is also a bit of orange flavor, and the chowder is garnished with shaved coconut and a cilantro leaf.So if the creamy cracked conch chowder is my soup, I turn to Norman’s sommelier, Yusuf Yildiz, to ask, “What’s My Wine?”
Read more: What's My Wine? Creamy Cracked Conch Chowder from Norman's
Written by SJO Staff Wednesday, 24 February 2010 10:26
As announced previously, Central Florida chefs Scott Hunnel (Victoria & Albert's) and Kevin Fonzo (K Restaurant) are on the 
preliminary list of nominees for Best Chef (South Region) in the annual James Beard Foundation Awards. Judges may choose up to five names in each category (and attest that they have actually eaten the chef's food). The final ballot, which will be released March 22, will include the top five vote getters from the long list. The awards will be announced in a ceremony at Lincoln Center's Avery Fisher Hall on May 3, 2010.
For those of you who are curious about the other nominees in other categories, here's the complete list. How many of these restaurants have you been to? Who would get your vote?
Click to see the entire list of James Beard Award nominees...
Written by Scott Joseph Monday, 22 February 2010 12:04
I’m also not sure what it is, besides a lovely restaurant with some very nice food. But is it Japanese? Or French? Or something
First let’s get the issue of the location out of the way (and out of the way is a perfect description). The best way I can describe it is that it is on the “far side” of the Universal Orlando property. (I suppose for those living in Bay Hill and Windermere that’s considered the near side, but there you go.) Arriving at Wa’s address from downtown Orlando involves a circuitous route. And here’s a warning: your GPS unit may not get you there. And even after you’ve found the physical address, you may think you’re in the wrong place. Wa is situated in a complex of newly constructed multi-story buildings, called the Promenade at Universal Plaza, that looks as though they will house mostly professional offices rather than retail and restaurants. I say “will” because it appears to be mostly unoccupied at the present.
And Wa is not readily visible to those who find the address. The entrance to the restaurant is in the center of the complex’s courtyard. But find your way there and you’re in for a pleasant if somewhat head-scratching experience.
| More News |
What is a Flog?
A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.
Who's Online
Restaurant Listings
Follow Scott ...
Become a Member
