Cafe de France, one of the oldest restaurants on Winter Park’s vaunted Park Avenue, has closed after 37 years. Owners Dominique and German Gutierrez made the announcement on the restaurant’s Facebook page:

“After 37 years, we are announcing the closing of our beloved Cafe de France. Since 1985 we have gained lifelong friends from our employees, our patrons, and our partners. Our hearts are full of wonderful memories, and we consider our story a very successful one indeed!

Closing this chapter was not an easy decision to make. Like for many of you, this restaurant has been our second home and our second ‘child.’ A place of first dates, engagements, and all kind of celebrations!

“We appreciate you all more than you know for the continued support and love which kept us operating for 37 years – despite a few recessions and a pandemic to boot.”

Wine Bar George at Disney Springs

It was previously announced that celebrity chef Art Smith (Chef Art Smith’s Homecomin’) will open a new concept called Sunshine Diner by Chef Art Smith in the still-under-construction Terminal C at Orlando International Airport. Back when we told you about that the projected opening date of the terminal was June, now it’s September. A delay at the airport; who would have guessed.

Now we have news that joining Smith with new venues at MCO will be fellow Disney Springsters George Miliotes and James and Julie Petrakis. Miliotes will have a version of his Wine Bar George there and the Petrakises will duplicate their Cask & Larder already in operation in Terminal 2. You’ll recall that Cask & Larder began its life in Winter Park in the space now occupied by sister restaurant Ravenous Pig. (Or maybe it’s brother restaurant; I didn’t look at the pig that closely.) The Winter Park iteration of C&L faded away when the airport restaurant opened. The Cask & Larder website now touts its “Farm to Terminal Cuisine.”

The latest issue of The Community Paper is out and my Local Flavor column this month features a recipe from Delaney’s Tavern.

Delaney’s Tavern in the SoDo District across from the Orlando Health complex is often compared to the bar on the television series “Cheers.” It has a neighborhood vibe and a friendly staff who may or may not know your name.

But the gang at Cheers had to leave the bar to eat; at Delaney’s there’s great food right there with a versatile menu from executive chef Anthony Albino.

Here Albino shares the recipe for a new Roasted Stuffed Mushrooms appetizer. As written, the recipe is vegetarian and gluten free. Albino says you can adapt it to include chopped crab, lobster or sausage.

At Delaney’s Tavern, Albino finishes the dish with two sauces, a Porcini Goat Cheese Mousse and a Piquillo Coulis, but he says: “I would recommend any kind of aioli, or a horseradish based sauce. Or if you want to kick it up, some kind of chipotle sauce.”

Click here to see the full recipe on the Community Paper’s website.