In this episode of Scott’s Kitchen, Bruno Vrignon, executive chef at Epcot’s Chefs de France, walks Scott through the preparation of a classic steak tartare.

If you like a lot of chopping, this recipe is for you. Watch the video, then sharpen your knife and get chopping.

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In this episode of Scott’s Kitchen, chef Jason Wolfe of Tornatore’s Cafe & Pizzeria in College Park walks Scott through the process of making the fan-favorite dish Rigatoni alla Vodka, complete with death-defying flambé.

(If you don’t have a gas stovetop, you can flambé the vodka using a long-handled butane lighter.)

Watch the video, then give the recipe a try.

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Welcome to our new feature: Scott’s Kitchen. Here we’ll cook chef recipes, talk about cooking techniques, and maybe whip up some cocktails.

Today, chef Austen Suchanek of Stefano’s Trattoria in Winter Springs shares the recipe for the popular Tortellini di Stefano.

I chatted with Suchanek via Zoom and she walked me through the recipe. She also shared the recipe for the meat sauce that is used to prepare the tortellini.

Suchanek says you can find cheese tortellini in the fresh pasta section at the grocery store. If you don’t want to go to the trouble of making the meat sauce, you can find that in the pasta sauce aisle.

Here are the recipes:

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In this episode of the Tasting Table, a collaboration with WFTV Channel-9 and Inside Central Florida, I discuss takeout from my own dining room table. I have some tips for what I look for in a takeout experience, and a few recommendations from some recent meals.

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In this episode of Tasting Table, in collaboration with WFTV-Channel 9 and icFlorida, we visit Toledo, the Spanish style restaurant on the top floor of the Gran Torino Tower at Disney’s Coronado Springs Resort. For more Tasting TAble videos, download the WFTV Now app for Apple TV, Roku and other streaming devices. 

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In this episode of On the House, bartender Ashley Hutagalung demonstrates how to make a Proper Pineapple, one of the signature cocktails at American Social. Watch the video, give it a try, then stop by AmSo and have a proper Proper Pineapple.

American Social is big on its happy hour, which runs from 4 to 7 p.m. Monday through Friday with $4, $5 and $6 drink specials and and great deals on shareable plates.

American Social is at 7335 W. Sand Lake Road, Orlando.

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Gin is really big in Ireland right now, maybe even more so than whiskey. In this episode of On the House, Alan Delahunt of Raglan Road Irish Pub at Disney Springs demonstrates how to make PJ’s Poison, a signature gin cocktail at the popular restaurant.

Watch the video below, then grab the ingredients and give it a try. Sláinte.

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Tasting Table is a partnership project between Scott Joseph’s Orlando Restaurant Guide and WFTV-Channel 9’s Inside Central Florida presented by Wild Florida. You can see all of the Tasting Table episodes and other icFlorida videos by downloading the WFTV Now app, available on Apple TV, Roku and Amazon Fire devices. Just search WFTV in your app store.

 In this edition of Tasting Table, Scott visits the Winter Park plant-based restaurant Proper & Wild to sample the food and chat with owner Chelsie Savage. Here’s a link to Scott’s review of Proper & Wild.

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Tasting Table is a partnership project between Scott Joseph’s Orlando Restaurant Guide and WFTV-Channel 9’s Inside Central Florida presented by Wild Florida. You can see all of the Tasting Table episodes and other icFlorida videos by downloading the WFTV Now app, available on Apple TV, Roku and Amazon Fire devices. Just search WFTV.

For this episode of Tasting Table, Scott visits the new Delaney’s Tavern in Orlando’s Sodo district and gets a rundown on the restaurant and its menu from owner Greg Allowe and executive chef Anthony Albino. Plus, there’s a cameo from a professional barstool sitter. Watch the video below, then read the full review here.

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Note: A previous version of this recipe had an incorrect measure for kosher salt. It calls for 1 teaspoon, not 7.

When I dined recently at Bull & Bear, the fine steakhouse at the Waldorf Astoria Orlando, one of the best things I ate was the Potato Pave that accompanied one of the dishes. It was multilayered, densely packed and loaded with creamy flavor.

So I was delighted when executive chef Bernard Fiemeyer agreed to share the recipe and to demonstrate the proper way to cook it.

Watch this episode of Compliments of the Chef then grab some potatoes and lots of heavy cream and give it a go. And just so you know what you’re making, stop in at Bull & Bear and taste the way it is made by a master.

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