There’s a lot of history in the building on Shine Avenue that has been the home of Maxine’s on Shine for the past decade. The structure started out as a grocery market, but as a restaurant site it has held East Side Cafe, Derby Court, Shine Avenue Deli, Deli Down Under (I actually missed that one), Kia Rose, Union, Union City Tavern, Bravissimo and Shine Neighborhood Kitchen. Current owners Kirt and Maxine Earhart seem to have put an end to the revolving door of restaurant concepts and they’ve recently added a historical note of their own: Maxine’s was on the list of recommended restaurants in the inaugural Florida edition of the Michelin Guide.
There’s history in Maxine’s kitchen, too, where George Vogelbacher has been cooking since 2014. Previously, Vogelbacher owned a restaurant called Le Cordon Bleu that was in the building where Ravenous Pig currently stands. When a fire shut down Le Cordon Bleu and the neighboring Harper’s Tavern, Vogelbacher moved to a restaurant space next to the Enzian Theater in Winter Park and opened Nicole St. Pierre.
Vogelbacher’s cuisine is classically French. And there arguably isn’t a dessert more classically French than creme brulée. Chef Vogelbacher shares his recipe in this edition of Local Flavor, a collaboration between Scott Joseph’s Orlando Restaurant Guide and The Community Paper. (A personal note: A blowtorch works so much better in the final stage to make the sugar burnt, or “brulée.”) See the full review at The Community Paper.