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Recent Reviews
I would have been upset that I got practically nothing of what I ordered from P&D Soulfood Kitchen if what I ended up with hadn’t been so darn good.
P&D is mainly a takeout restaurant in the Village Square complex on Goldwyn Avenue in Orlando. The building doesn’t look like it would be home to a restaurant – it’s more office-like – and P&D occupies a small space inside a door accessed down a hallway on the first level. Finding it was considerably easier than finding a website and way to order online.
In fact, it doesn’t seem that P&D has a website, and an order portal could only be accessed via a Google search. There you can find a menu and place an order for delivery or pickup through a third-party. (Even if you plan to pick up your order, as I did, you have to go through DoorDash, UberEats or one of the others.)
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Newsy Nuggets
Kudos to Quantum Leap Winery on its 10th anniversary.
Owners Jill Ramsier and David Forrester managed to do what no other Florida based winery had done before or since: produce wines worth drinking. They key to QL’s success is that it doesn’t use Florida-grown grapes to make its wines but rather imports grape juice, shipped in large vats, from small producers around the world. Once its at the Mills 50 facility, it’s blended, stored in tanks and barrels, aged and bottled or transferred to kegs, pouches or boxes. (Quantum Leap was one of the first to pioneer wines-on-tap in the Orlando area.)
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 Roberto Treviño plans to open a Puertorriqueño concept at Marketplace at Avalon Park Dec. 1.
The new concept, Chicharron Grill, will feature such items as empanadas rellenas; pinchos; mofongos; garlic shrimp; pork chicharron; and chicharron de pollo. Chicharron Grill will take the place of BBQ50, one of the original vendors at the Marketplace.
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Other Stuff
David Ramirez is a perfectionist. Anyone who has seen his elaborate chocolate sculptures (there’s one below) or the jewel-like candies he crafts at David Ramirez Chocolates will know that. Each one is a delicious work of art from a meticulous master chef.
So it won’t be a surprise that occasionally something will happen in the production of the chocolates that raises his creatively demanding hackles. Call them chocolates, chipped; or faulty friandises; or bruised bonbons. Whatever, if they don’t meet Ramirez’s standards, they can’t be sold alongside the flawless confections.
But the flavor is the same, each one made with the same imported European fair-trade chocolate, Madagascar vanilla beans and top-shelf liqueurs. Close your eyes and you wouldn’t even know you were eating one of the nicked nuggets.
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The next Supper Club, a Gastronomic Dinner at Russell’s on Lake Ivanhoe, has been rescheduled for Thursday, Dec. 8, at 6:30 p.m. at the Ivanhoe Village restaurant, 1414 N. Orange Ave., Orlando.
All the other details remain the same.
The five-course dinner with pairings will be curated by chef/partner Emmanuel Clement, who has put together a very special menu that goes above and beyond Russell’s regular fine menu. “We want to make this extraordinary,” said co-owner Philippe Villain, “and Emmanuel has put together some really fine dishes.” See the menu below (I personally can’t wait for the sweetbread and truffles).
We’ll gather on Thursday, Nov. 3, with a reception, including a welcome cocktail, at 6:30 and dinner at 7 p.m. Russell’s is setting aside the entire lower lakeview dining room just for us.
Cost of the dinner is $175 per person (the price includes tax and gratuity). Reservations are required and can be made by calling the restaurant at 407-601-3508. Tell them you want to reserve a spot for Scott Joseph’s Supper Club.
As always, Scott Joseph’s Supper Club does not require membership. The only requirement is that you appreciate fine food and wine. And single diners are always welcome to join us.
Here’s the menu:
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The Walt Disney World Swan and Dolphin Food & Wine Classic is this weekend, rain or shine. (If raining it will be moved indoors.)
The event, which takes place along the waterways and on the concourses and the causeway that connects the two resorts, will celebrate its 13th addition November 11 and 12 from 5:30 to 9 p.m. each day. It showcases the many celebrated restaurants that call the hotels home, including Shula’s Steak House, Todd English’s bluezoo, Il Mulino, Kimonos, and the new (and very good) Amare, among others. In addition, there will be wine, cocktail and beer stations. In fact, the beer garden that has been a favorite in the past will be returning this year.
Also back are the seminars and learning experiences that were put on hold for the past couple of events. You can learn about wine blending, craft cocktailing, making pasta, and other classes.
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We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.
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