Hi Evi 🙂 As an entree, it serves about 6 people, so you’ll have to make some adjustments to the recipe to get it to serve that many people. There’s no way it’ll all fit in one pot, so you’ll more than likely have to have it going in various pots. I’ve never made the recipe for that many people, so I can’t say for certain how it’ll hold up by increasing it that much.
Why go: Although Orlando is not brimming with the largest cluster of Greek eateries, there is some pretty flaming saganaki to be eaten in Central Florida—courtesy of The Greek Corner. The authentic experience involves overflowing flower pots, white-washed walls and a breezy patio overlooking the water. Make sure to order some grape leaves with a frappe—not on the menu, sure, but still available to those in the know.
Stock your shelves and storage containers with our spices and seasonings, from classic American rubs to international spices and salts. Infuse every dish with flavor with a little help from our vast variety of condiments and sauces. From gourmet mustards and fine oils and vinegars to zesty barbeque sauces and spicy hot sauces, we have something to spread, dip or drizzle on all of your favorite foods.
Once you hit day three of a convention or a conference, you’re going to want to eat something that doesn’t weigh you down as you sit through four more hours of back to back powerpoint presentations. During your next break, head to Da Kine Poke. This former food truck now has food stalls at both downtown’s Market on Magnolia and at The Local Butcher and Market in Winter Park. There are a few signature bowls on the menu, or you can make your own, with a variety of fresh fish, vegetables, sauces, condiments, and bases to choose from.
Mythos Restaurant is an award-winning restaurant built into what appears to be a cave. Located in The Jurassic Park: The Lost Continent® section of Universal’s Islands of Adventure, the interior evokes the prehistoric setting well, although the menu takes a sharp detour from the caveman theme. Greek and pan-Mediterranean dishes are the specialty here, including risotto, mezze platter, and lamb skewers. What we love about this restaurant is that you can have high-level contemporary cuisine with excellent service and all the trimmings without having to leave all the fun of the fair.
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As the class chuckles over that distinction, Frankenberg reminds us: “Remember, taste is always subjective. No matter if a professional tells you, ‘This tastes like wet slate from the Loire Valley.’ ” I’ve heard the same sentiment expressed by almost every taste expert I’ve visited. And yet, every one of these experts has a vested interest in taste being way more codified than subjective.
Marchese is leading me through an abbreviated version of her $595, four-day honey sensory certification course. To be clear, this is a seminar specifically in tasting — not in beekeeping or honeymaking. The American Honey Tasting Society exists upstairs from Marchese’s Red Bee honey shop, in a beautiful, rustic barn in Weston, Conn., heated on this day by a wood-fired stove. We’ve already covered the Honey Connoisseur Aroma and Tasting Wheel, the Honey Connoisseur Color Guide and the basics of sensory analysis. The preparatory advice is pretty much the same dogma as for wine: Don’t drink coffee. Don’t brush your teeth. Don’t use hand lotion. Don’t wear perfume or cologne.
“You can’t study the day before and take this test,” says Jane Bauer, the certification manager for the American Cheese Society. The professionals taking this test need at least 4,000 hours of work experience in the cheese business. “There’s a difference between certification and certificates. A lot of people try to call things certifications, and they’re not.”
Gourmet food refers to food and drink that takes extra care to make or acquire. Gourmet food is often found or made only in certain locations. The ingredients used may be exotic and hard to find in regular grocery stores. They might only be available in limited amounts or rarely exported outside of their place of origin. Some, such as truffles, must be wild harvested and can't be cultivated. They often are unique in flavor or texture.
Lake Nona’s burgeoning food and beverage scene continues to progress and this pizza joint with showcase brewery by the Tavistock Restaurant Collection (who also operate Lake Nona’s Canvas and Chroma restaurants) is one luring downtowners to the airport-area enclave. With head brewer Marco Reyna tapping 12 sudsy creations, there’s no shortage of pie-pairing quaffs. Jason Bergeron (who also serves as executive chef of Canvas and Chroma) fires up pizzas in two gorgeous wood-burning ovens – pizzas like the infernal “Pepperoni Picante” and the “Awesome Saus!” with sausage and elephant garlic. It’s one worth riding the bus to Lake Nona town for.
Variety, in both cuisine and atmosphere, characterizes Orlando dining. Fun, casual meals and reliable chain restaurants fill the bill for many hungry tourists. Kids especially relish character breakfasts at Disney's Contemporary Resort and dinners at Universal's three resorts, where folks dine in good company – alongside Mickey Mouse, Goofy, Scooby Doo, and Curious George. The International Drive and Sand Lake Road areas feature a number of chain favorites that make good stand-bys, and themed eateries abound as well, including the jungle-like Rainforest Café and the Nascar Café. For upscale dining, restaurants like Atlantis at SeaWorld's Renaissance Resort and Victoria and Albert's at Disney's Grand Floridian Resort serve fresh seafood and impeccable American Continental cuisine. Plus, Disney's Lake Buena Vista area, EPCOT, Downtown Disney, and Universal Studios CityWalk promise eateries for all appetites and price ranges. Even celebrity chefs get in on the action: Emeril's features Continental cuisine with a Cajun kick. And if you're in downtown Orlando, take advantage of dining gems like Manuel's on the Twenty-Eighth, located atop the Nations Bank building. Suave, monied Winter Park also features superb restaurants, including the fashionable Park Plaza Gardens.