This was on my must do​ list for a while. Down in the area and did not want to fight traffic. Halloween night and they were closing early. Not crowded at all as we arrived around 5 pm​. The first​ impression was good as I am a bit knicked up and using a knee walker. One of the staff grabbed the door and they suggested a table out of the heavy traffic. A/C was cranking so bring a light coat. Steve was our waiter and he was knowledgeable​. Ordered up the bacon wrapped gorgonzola​ wrapped dates and they came out very quickly. The bacon was a little too charred to be flavorful and the cheese was not as warm I would have thought based on how charred the bacon​ was. I would love to taste it with well-cooked​ bacon and melty cheese. Also,​ order some shrimp and grits......big order enough for a ​meal and the highlight of the night. Ordered up fried chicken open faced club and a chicken caesar​ salad.​ The sandwich was a sight to behold and the batter was crunchy​ but really did not have any flavor that wowed me. The salad was a good portion but the caesar dressing lacked​ a little on garlic. It is the small things that make the experience and having the manager realize the bathroom door was not cooperating as I tried to navigate and helping me was very much appreciated. Overall​ I think this is a do-over​ maybe on a weekend night and a little later so they are on step when we order......I can see the potential for what others have written but I did not see it that night. Gets a one star bump for a great staff but they can't make up for the star of the show, the food, falling a little short. @Kodiak_kuisine
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.

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One of Orlando’s upscale steak venues, Christner’s breathes sophistication and old-fashioned charm with its dark wood decor and traditional yet intimate atmosphere. Specializing in prime meats and lobster, the menu offers an array of meats: the USDA prime rib-eye is a real treat for carnivores, while the sesame-seared tuna caressed with a soy ginger glaze and wasabi cream adds a touch of excitement to the otherwise simple menu. To ensure the highest quality possible, the steaks are all prime-aged and corn-fed, and the signature lobster tails are imported fresh from Australia and New Zealand. An affordable option for high-end dining, Christner’s is a popular spot among locals.
You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven.  When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides.  I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop!  If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!
I am not ready to admit how effortlessly I attained this certification until, one evening, I find myself at Anxo Cidery, the epicenter of Washington’s cider scene, in Northwest D.C. Anxo required all of its front-of-house staff to become CCPs, and I am chatting with two bartenders about how I’ve passed the exam. They both also recently passed. “That exam was so easy,” one bartender tells me. “I took it when I was drunk.”
Perhaps you are someone who thinks honey is just honey. Or tea is just tea. Or olive oil is just olive oil. Or water is just water. Or a cigar is just a cigar. Or mustard is just mustard. If so, you’re likely skeptical of a honey sommelier, a tea sommelier, an olive oil sommelier, a water sommelier, a cigar sommelier or a mustard sommelier. But over the past several years, there’s been a creeping wine-ification in every realm of gourmet endeavor. Now, in our era of hyper-credentialism, there’s almost no sphere of connoisseurship without a knowledgeable, certified taste expert, someone who’s completed serious coursework and passed an exam. A two-day tea sommelier certification course (followed by eight weeks of home study) from the International Tea Masters Association costs $1,475. A six-day olive oil sommelier certification program at the International Culinary Center in New York costs $2,800. A nine-day water sommelier certification program at the Doemens Academy in Germany costs $2,600 (travel not included).

You guys… have you tried one pot pasta dishes before?  They. Are. AMAZING!!  No waiting for a big pot of water to boil, no draining, no extra pot to wash… just one pot of pure comfort food.  I have been dreaming up and testing all kinds of one pot pasta dishes for you all, and I think you’ll be excited with all the options over the next month or so!
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.
“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.”

Why go: Inside the cozy, pop-art-inspired quarters, you’ll find themed sandwiches made to order with local ingredients. Create your very own with an array of toppings and spreads to choose from or opt for one of the iconic sandwiches that Pom Pom’s is known for. We’re partial to the spicy Elvis, filled with banana, bacon, strawberry jelly and cayenne peanut butter.
Every gourmet food gift basket is filled with the highest quality, delicious foods you’ve loved year after year. Plus, there’s always new and exciting flavors to try to find the perfect complement to your classic favorites. From summer sausage, to cheese, sweets, and even specialty meats, our unique food gifts will delight everyone on your gift list!

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.
It doesn't get much easier than Instant Pot chicken. The Instant Pot brings new meaning to the saying "winner winner chicken dinner" with its ability to cook this protein at a lightning-fast speed. Transform your favorite weeknight chicken recipes into crazy easy meals or try new dishes developed specifically for your Instant Pot. Go ahead and give yourself a pat on the back because you will be astonished at how quickly you are able to get dinner cooked and served with the help of this pressure cooker. 

You guys… have you tried one pot pasta dishes before?  They. Are. AMAZING!!  No waiting for a big pot of water to boil, no draining, no extra pot to wash… just one pot of pure comfort food.  I have been dreaming up and testing all kinds of one pot pasta dishes for you all, and I think you’ll be excited with all the options over the next month or so!
Take a cue from the pros and try your hand at sous vide preparations for incredibly tender steaks, cooked to your exact temperature specifications every time. This kit comes with an Anova immersion circulator and sous vide bag, plus two wagyu New York strip steaks, two wagyu ribeye filets, black pepper infused salt, and a prep guide to walk you through making the most delicious steak you've ever had. 
I went to Whisk today after working out and thought I'd treat myself with Toasted Cornbread ($6) and a Adobo Grilled Chicken Sandwich ($17), as well as a Diet Coke ($2.50, for a can). The Toasted Cornbread had three large pieces, but unfortunately the first piece I touched was cold. Mistakes inevitably happen, so it was no big deal and so I told my waiter. He apologized, took the plate and asked me if I'd like another order, which I did because of the workout lol. The second batch of cornbread however still missed the mark. The problem with heating up cold stored corn bread is that it can dry up unless you heat it the correct way. The corn bread was unfortunately dry and crumbled at the touch, lacking the texture you'd hope. The flavors were there however for classic corn bread.
Owners Marshall Phanthachit and Kevin Phanhvilay aren’t shy about displaying the full spectrum of flavors of Laotian cuisine at their popular Mills 50 eatery. The sweet, the spicy, the fishy and the fermented are presented in street snack form and, best of all, the whole menu can be had for around $65. Scooping wee balls of sticky rice in one hand then dipping it into jaew mak len (a charred tomato paste) or jaew bong (sweet chili paste with pork skin) is digital dining at its finest. Lemongrass pork sausage, sesame beef jerky and pork tapioca dumplings shouldn’t be overlooked. The fearless can test their fortitude with the funky, fermented, fishy quintessence of thum maak thang, a spicy cucumber salad.
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.
I went to Whisk today after working out and thought I'd treat myself with Toasted Cornbread ($6) and a Adobo Grilled Chicken Sandwich ($17), as well as a Diet Coke ($2.50, for a can). The Toasted Cornbread had three large pieces, but unfortunately the first piece I touched was cold. Mistakes inevitably happen, so it was no big deal and so I told my waiter. He apologized, took the plate and asked me if I'd like another order, which I did because of the workout lol. The second batch of cornbread however still missed the mark. The problem with heating up cold stored corn bread is that it can dry up unless you heat it the correct way. The corn bread was unfortunately dry and crumbled at the touch, lacking the texture you'd hope. The flavors were there however for classic corn bread.
While Orlando is in the south, it’s not really a Southern city. If you’re looking for some proper Southern food though, you can find it at The Coop in Winter Park. This place specializes in fried chicken, which you should definitely get, but they also serve po’boys, shrimp and grits, and plenty of traditional sides, if a bucket of chicken isn’t what you’re after. They also serve breakfast seven days a week, which includes classics like chicken and waffles and biscuits with gravy. Just make sure to schedule a nap for afterwards if you stop by.
The city’s finest pizza got a little better thanks to a couple of deft moves by chef/owner Bruno Zacchini. First, he opened an outpost of Pizza Bruno – his ridiculously popular Curry Ford West pizzeria – in a corner space inside Orange County Brewers downtown. Craft Brews + Beer = (duh) Win. Then he moved to a naturally leavened dough which, after a 48-hour ferment, yields a superb crust for pizzas like the “Crimson Ghost” draped with Calabrian chilies, soppressata, mozzarella, basil and hot honey and the “Midtown Square” with shaved local squash, mint, garlic, and pecorino. And, yes, those addictive garlic knots can be had here as well.

It should immediately be noted, the average main course price is not $59; that's the cost of your entire, impeccable three-course meal. This intimate room inside the Winter Garden's historic Edgewater Hotel is a sorta-kinda best-kept-secret in Orlando. It has made everyone's list, from local publications to Zagat's Top Restaurants in America, but its size and location (out in Winter Garden; about 15 miles west of downtown Orlando) has allowed it to keep some of its clandestine buzz, despite being open several years. Menus shift with fresh ingredients but never disappoint. Chef's Table is a special-occasion delight. Turn your cell phone off; leave the kids at home. Enjoy.
Gourmet restaurants prepare dishes from the highest quality ingredients with impeccable technique. They can serve food that challenges the palate or offers a twist from a traditional dish. For example, a gourmet mac and cheese may use Gruyere, a cheese that is almost exclusively made in France and Switzerland. A beef dish such as crab-stuffed filet mignon with whiskey peppercorn sauce is gourmet because the sauce and stuffing are unique and challenge the taste of filet mignon on its own.
The name of this Thornton Park/South Eola restaurant makes vague reference to the unusual collection of dishes it offers, not so much the oddball patronage it sometimes draws. Owners Brian Buttner and Jonathan Canonaco, who operate the well-received Stubborn Mule across the street, took over the old NoLa-inspired Muddy Waters space and transformed it into a trendy, see-and-be-seen sort of joint. Smoked duck wings, caramel-lacquered Asian pork spears and vegan pate don’t exactly scream “eclectic” but, hey, what trendoids want, trendoids get.
Yes. Orlando has theme parks. Lots of ‘em. The best in the world, some might say (we certainly would). But we’re also a city of real-live people who might spend some of our date nights drinking around the world at Epcot... but not all of them. In recent years, our foodie scene has exploded. We’ve got James Beard nominees among our elite. We’ve got fancy eats and food trucks and quite frankly, we like them all. And so do our record-breaking numbers of visitors. Sure, they love Dole Whip as much as we do. Who wouldn't?! But we also think they'll love the bleu cheese-laden pub burger at the Ravenous Pig or the incredibly fresh and creative offerings at Kabooki Sushi as much as the rest of us. On this list, you’ll find Asian soup in spades, from silky Japanese ramen at Domu to mouthwatering Malaysian Kari mee at Mamak Asian Street Food. You'll find phenomenal high-rent steaks and snappy, spicy, house-made currywurst at a neighborhood butcher shop. We've got spectacular Spanish and sublime internationally-infused fare the shadow of a grand, gorgeous fountain. So, step away from the kiosk chicken tenders, tourists. Our impressive culinary scene awaits….

If your tastes tend more toward savory foods, get cooking with soups and grains from around the world, from nourishing vegetable and noodle soups to pasta, rice and couscous. Bring fabulous flavor to the table with our easy-to-make meals, from cozy breakfasts to internationally inspired dinners. Living gluten-free? Our selection of gluten-free foods, from snacks and sweets to suppers and sauces, gives you all the flavor you want without the gluten you don't. 
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