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Dharma Southern Kitchen, the plant-based restaurant that arose from a vegan hot dog cart, launched as a mobile food trailer and then opened as a brick and mortar anchor of the South Street Market, has big plans for expansion, and it’s looking for investors in a serious, grownup and governmentally regulated way.

Dharma has established a page on StartEngine, a website that provides a platform and resources for companies seeking investors through a process known as equity crowdfunding. But Shaun Noonan, Dharma’s founder and CEO, is quick to point out that this isn’t the type of fundraising site that most people are familiar with.

Whenever I’m asked for a recommendation for a place to get something to eat before a show at the Dr. Phillips Center for the Performing Arts – or consider a place for myself, as I did recently before attending a concert at the incredible new Steinmetz Hall – I do a mental stroll north along Orange Avenue, maybe turning west on Church Street to consider some of the restaurants along there. I consider walkability a key factor

This time I strolled, for real, south instead, under the 408 overpass to Lucerne Circle to the Wellborn, a hotel, bar and restaurant in the former I.W. Phillips house (so there’s synergy with DPAC right there). Remarkably, it’s a shorter walk than to most of the restaurants in the other direction.

There are five levels of spiciness for the sandwiches at Jam Hot Chicken, a walkup window eatery in Winter Park’s Hannibal Square. The middle one is hot, which is what I ordered. I cannot imagine the fiery hell of the next level up, which is labeled hotter, let alone the spiciest one, jam. “You’ve been warned” is written next to that one on the menu. Woe to the person who mistakenly thinks jam means sweet jellied preserves.

Hot was plenty hot for me. I had ordered the Sando, which like the other two sandwiches was made with a thick slab of breast meat, breaded and deep fried. This one was dressed with claw and house-made pickles with a proprietary sauce called comeback (probably not a good name for a food item) and served on a buttered bun.