Clean, modern lines meld with Spanish sensibility �" colorful tiles and a convivial, festive vibe �" at this fountain-bedecked enclave in Winter Park, where deliciousness comes in many flavors, spanning salty meats to sugary churros and a range of succulent in-betweens. Diners here most often go tapas-style, choosing myriad plates from which all can partake, enjoy, discuss. That's not to say for a moment, however, that the large plates �" from steamy, seafood-laden paellas to succulent short ribs to Spanish-influenced pub burgers. Good stuff. Bulla, by the way, is pronounced "boo-ya," which is precisely what you might say when your teeth sink into its delicious, little cod fritters, or you take your first sip of Rioja on its airy, open patio.
To say the transition from food truck to brick-and-mortar operation was a challenging one for Bem Bom chef/owner Francisco “Chico” Mendonça and business partner A.J. Campofiore would be an understatement of epic proportions. Now that it has opened, the Audubon Park charmer is consistently hopping, and the inviting patio fronting Corrine Drive is one of the toughest seats to snag in the neighborhood. They come for Chico’s Portuguese and Mexican dishes, much like the ones he fashioned inside his food truck and, prior to that, at Winter Park’s Cocina 214. Frango de churrasco (or barbecued chicken) done in the piri piri style is a must, but dense and porky grilled chouriço is hard to overlook, as is the center-cut salted cod topped with caramelized onions and peppers drizzled in Portuguese olive oil and served with punched potatoes.
Part art deco bakery, part homage to Alice In Wonderland, The Glass Knife is a new spot in Winter Park that serves just about every sweet you can imagine, from pistachio orange donuts to a chocolate raspberry tart. Each of their baked goods is decorated by hand and you’ll likely see a lot of people taking photos of their desserts. However, if you come with someone who isn’t really into sweets, this place also has a full brunch and lunch menu with things like breakfast sandwiches, salads, and flatbreads available for the savory-only people in your life.
While we talk, Lalousis gives me a thumbnail history of mustard that stretches back to the Romans, with Dijon mustard being created by 14th-century monks in Burgundy. “These were the same monks who designated the grand cru and premier cru vineyards for Burgundy wines that are still used today,” he says. He tells me that in 18th-century France, it was believed one must eat pungent mustard with meat to keep from falling ill. Maille established itself as the royal mustard because it didn’t make courtiers sweat as they ate it. “They all wore makeup and didn’t want it to come off in front of the king,” he says.
Certain events such as wine tastings cater to people who consider themselves gourmets and foodies. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and features. Gourmet tourism is a niche industry catering to people who travel to food or wine tastings, restaurants, or food and wine production regions for leisure.
“We want to get beyond ‘yummy’ and ‘delicious,’ ” says instructor Caitlin O’Neill, a Certified Cheese Professional. The first step we take is to plug our noses — the same sensory-analysis exercise we did in my honey-tasting instruction. We place a piece of mozzarella on our tongues, which at first simply feels gooey and salty, and then a rush of smoky, buttery flavor comes on once I unplug my nose. We learn the basics of cheesemaking and the differences between the milks of cows, goats, sheep and water buffalo (which is “almost the texture of white paint”). We taste 15 cheeses, each of which represents a specific category: fresh, bloomy, washed, Alpine, Gouda, uncooked, thistle, cheddar, grana, blue. As O’Neill explains each category, I start to feel ridiculous for ever thinking I could have skipped this foundational step in my cheese education before sitting for an advanced exam.
Why go: Take Cheena is for adventurous eaters. Flavors hail from all over Asia but are served in American style. Ever had a Korean beef empanada or an Indian butter chicken burrito? Definitely try the “JapaDog,” featuring Chinese sweet sausage, avocado-wasabi, fumi, cabbage mix and scallion. Just remember that you won’t find any yellow mustard here.
We will come back to this classroom on Sunday to learn how to properly wrap cheese and how to properly pair cheese with beer and wine. But on Saturday morning the class meets at Murray’s facility in Queens, where we listen to a three-plus-hour lecture from Murray’s assistant cavemaster Krista Jacobsen, who holds a PhD in dairy sciences. As we taste 13 more cheeses, we learn about the chemistry of milk, some basics of animal management, the anatomy of a ruminant’s stomach, peak lactation, the role of microbes, milk fats, pasteurization, acid coagulation vs. enzymatic coagulation, starter cultures, curds and whey, the biochemistry of ripening Camembert. There are more topics, but those are the ones I vaguely understand. “Cheese is the controlled rotting of milk,” Jacobsen says. “We’re still learning what’s going on in there.”
Being hailed as Orlando’s best restaurant in Orlando Magazine’s 2014 Dining Awards is only one of the accolades bestowed upon The Ravenous Pig since it opened in 2007. Unconditionally dedicated to high-quality local produce, the restaurant is masterful at taking classics of Florida cuisine and rendering them into spectacular flavor combinations. As the menu changes seasonably, it’s difficult to profile singular dishes, but past delicacies have included the Florida black grouper smothered in a lemon pepper rub and served with lollipop kale, coriander carrots and hen of the woods mushrooms, or the pork porterhouse with a peach barbecue glaze, sweet potatoes, radicchio and granola. The Ravenous Pig manages to combine its sophisticated yet local cuisine with a laid-back gastropub vibe, making it the perfect place for an excellent dining experience.
Anything tastes good covered in chocolate, right? This collection of awesome chocolate-dipped confections is enough to satisfy anyone's chocolate craving. These treats easily become great food gifts to bring to neighbors, parties, and teachers. Elevate the great flavors of fruits like strawberries and apricots or simple snacks like pretzel sticks and cookies by simply dipping them in chocolate.
The buzz around this lively two-story wine bar in Disney Springs (apart from it being the only one run by an actual master sommelier – George Miliotes) is the 130 wines available by the glass and (gasp!) by the ounce. Patrons should pay particular attention to “George’s Finds” – a themed and changing selection of wines (currently Spanish vintages) – as well as “Outstanding by the Ounce” which lists a one-ounce sip of a 1996 Chateau Margaux for a paltry $100. The menu, by the way, is anything but an afterthought – porchetta-spiced pork cheeks, grilled whole Greek sea bass and a “Chocolate Experience” are proof positive. And, yeah, it is worth braving the tourist hordes for.
Whisk has some of my favorite southern food in Miami. The restaurant is hidden in sunset place behind the chevron station in a sort of alley but it is a gem. Let's start with the best part, the food. The menu is pretty extensive and honestly great for sharing. I've ordered the Fried green tomatoes several times and they are always fantastic and flavorful. The cornbread is also some of my favorite out there and all the meats are always perfectly cooked and well-seasoned.
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.
Promising a refined Italian menu of thin crust pizzas, delectable pastas and an excellent Trattoria-style wine program, the Hilton’s signature La Luce is up there amongst Orlando’s best restaurants. Only open for dinner, the candlelit tables and lulling music makes for a romantic setting, although the generously-sized potions and lively service make this good for the whole family. If you’re not into your wines, the creative Mediterranean-inspired cocktail list is well worth checking out too.
Indeed, what the rise of specialized taste education, the cult of sensory analysis, and the wine-ification of everything means is that taste is becoming more and more codified all the time. There are good tastes and bad tastes; not only that, there’s a growing caste of gatekeepers in every field who are keeping score on what tastes great, middling and flawed. Maybe this is what morality or philosophy looks like in an increasingly post-religious, post-intellectual, materialistic United States. We are a people in need of an authority, a higher voice, some guidance — even if it comes from behind the cheese counter. Maybe, for many affluent Americans, the sommeliers of everything represent something shaman-like. Listen to me. I am your one true sommelier.