Jul 302015

There’s nothing like a leisurely weekend meal filled with rich foods and light wines. And now there’s a new place to enjoy some weekend goodness at The Osprey Tavern. Their brunch will be served on Sundays from 10:30 a.m. – 2:30 p.m.

Here are a few must try dishes:

  • Dutch Baby: blueberries, lemon and maple syrup. $12
  • Waffle: blackberry compote, key lime curd, graham crumb and vanilla Chantilly. $11
  • Nido: house cured ham, manchego, egg, zebra tomato $13
  • Spicy Egg Pizza: spicy marinara, snow peas, manchego, bantam egg $12

For more on our dinner experience click here!

The Osprey Tavern Brunch Summer

The Osprey Tavern Pastry Trolley



Photo Credits: Osprey Tavern

Jul 302015

Oh buffalo wing sauce….you are simply divine. Your tangy, spicy, complex flavor is so amazing and perfectly acceptable on everything from chicken to pretzels. So, in the interest of celebrating one of our beloved spices, we’re sharing our favorite buffalo flavors in town, proving that this sauce goes with more than just chicken wings. Don’t wait for football season or “Florida fall” to enjoy some buffalo sauce, go ahead, grab some spicy goodness this summer.

The Coop: Their giant buffalo chicken tenders are well, giant. With a distinct flavor and a lot of spice, these tenders are worth a trip to The Coop. Add my favorite hop ‘n John and some sweet tweet for a spicy Southern meal.

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PDQ: Located in Sanford, this quick serve restaurant is known for their fresh tenders and are emerging as new player in the fast casual field. We recently ordered their Crispy Chicken Salad with buffalo sauce all served over mixed greens, cucumber, tomato and cheese. If you’re going to eat a salad it might as well be topped with buffalo sauce, right?


Publix Buffalo Chicken Tender Sub: On nights I don’t feel like cooking, my go-to is more often than not a Publix sub. They fill a fluffy bun with the most addicting chicken fingers slathered in buffalo sauce and we top it with mayo, tomato and sharp cheddar cheese. It’s uber healthy. 


Pretzel Crisps Buffalo Wing: No chicken required here, the buffalo flavor is equally tasty on pretzels – especially these pretzel crackers. Even better, Publix often puts these pretzels on BOGO. Why not have a Publix Buffalo Chicken Tender Sub with a side of buffalo pretzel chips? Excuse me while I go overdose on buffalo.

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Snyder’s Gluten Free Pretzel Sticks, Hot Buffalo Wing: And for the gluten free peeps try the Snyder’s version. I may or may not eat an entire bag on average each week. Gluten free means it’s “healthy” right?





Photo Credits: Snyders, Pretzel Crisps, The Coop, Publix

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Jul 292015

I’ve lived in Orlando my entire life and never once stepped inside Tommy Bahama’s restaurant. I always assumed it was a generic, tropical, frozen food type place, but I couldn’t have been more wrong! Last week we visited Tommy Bahama’s I-Drive location and sampled some of their new burgers and beers.

We were lucky enough to have the chef serve us each of the courses and talk us through our meal. The burgers were creative, dripping in juiciness and all wedged between locally made brioche buns. Our meal started with chilled lobster amuse-bouche with corn salsa and Bibb lettuce on a brioche bun. It was a perfect refreshing, light start before indulging in four gourmet burgers.


Smokehouse Bacon Burger – A dripping, savory custom Buckhead Beef burger with thick-cut, smoked bacon, sharp white cheddar cheese, barbecue ketchup, garlic aïoli, vine ripe tomato and sweet onions. Basically, heaven on a bun. A mix of interesting flavors that was a nice departure from your average “bacon burger.”


Ahi Tuna Burger – Who needs beef when you can have tuna wedged between two buns? Tender Ahi Poke is side-by-side crispy kale, garlic aïoli, wasabi avocado and Asian slaw. My favorite burger of the night – so tender and uniquely flavored – you won’t miss the beef.

Hawaiian Pork Burger – A taste bud tantalizing pork burger with pineapple and papaya chutney, smoked bacon and spicy mayo. Stacked between pillow soft locally made buns – it’s the perfect way to experience a taste of Hawaii.


Turkey Burger – I know what you’re thinking….who actually orders turkey burgers? There’s no sacrifice of flavor for a bit of health with this sky high burger of smoked Gouda, bacon jam, grilled pineapple and chipotle aïoli. The bacon jam and sriracha mayo are the stars of this burger as they complement the turkey in an exceptional manner.


We also enjoyed some GolfBeer and sweet treats. Designed by pro-golfers, GolfBeer is locally made in Lakeland and making quite the splash in the beer world. Shaped to enjoy on the golf course in the sweltering heat, their Scandinavian Style Blonde Ale is a nice accompaniment to these rich burgers.


For the final course we were treated to some authentic Key Lime Pie with a classic graham cracker crust that’s topped with a white chocolate mousse. It’s a classic, perfectly executed dessert that was an absolute treat to taste. For the last few bites we indulged in some Pineapple Crème Brulee served up in a pineapple. It’s sweet confection that’s sure to be memorable.


If you haven’t tried Tommy Bahama’s restaurant, get yourself out to I-Drive this weekend! Plus take advantage of their free valet parking and prepare yourself for a tasty, tropical evening.



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Jul 282015

Chef’s Night at Second Harvest is back with award-winning Chef de Cuisine Scott Hunnel and Master Pastry Chef Erich Herbitschek of Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. Together they will prepare dinner at Second Harvest Food Bank of Central Florida’s Community Kitchen as part of the Chef’s Night series andCatering for Good program.

Under Hunnel, Victoria & Albert’s has been Central Florida’s only AAA Five-Diamond status restaurant for the last 15 consecutive years. In addition, the restaurant was rated No. 1 in Orlando and among the Top 10 in the country by the Zagat Guide.

Guests will enjoy a four-course dinner that melds traditional dishes with innovative ideas while featuring a variety of seasonal ingredients. Each course will be paired with a delicious wine.

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Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause.

 All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.


  • Passed appetizer: King Crab Roulade with Caviar; and Chilled Pickled Peach Soup
  • First course: Gulf Shrimp with Crisp Prosciutto and Athena Melon
  • Second course: Poulet Rouge with Mushroom Ragoût and Summer Truffles
  • Third course: Grass-fed Beef with Potato-Turnip Gratin and Oxtail Jus
  • Dessert: Peruvian Chocolate Timbale

WHEN: Thursday, August 27, 2015 from 6-9 p.m.

WHERE: Second Harvest Food Bank of Central Florida

COST: $75 per person

TO REGISTER: Purchase tickets at www.FeedHopeNow.org or call 407-514-1048 for more information.

Jul 282015

Strap on your dancing shoes! Throwdown Hoedown is taking place Thursdays at American Q! From 9 p.m. until 1 a.m., choreographer Trevor Thornton will have you line dancing (and teach beginners a few steps along the way) to your favorite country, pop, and R&B favorites.

Plus enjoy $3 Jack Daniel’s and Draft Beers, $4 Beef Brisket Sliders and $1 Hickory Smoked Jerk Chicken Lollipops, as well as other specials all night long. And for more on American Q, check out our latest review!


Jul 252015

This year’s Food and Wine Conference took place July 17-19 right in our backyard! Countless food bloggers and industry experts gathered inside Rosen Shingle Creek for a three-day conference. The event brought together bloggers, small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands all working together.


The conference was full of exceptional speakers, food and of course new and old friends. It’s amazing how those of us in the industry so easily bond over the love of food. From SEO to photography tips and lots of cheese and chocolate, the Food and Wine Conference is a must attend for anyone interested in growing their publication. Here’s what we learned and explored last weekend!

Everything is Subject to Change – A first hand account of the journey to become a successful freelance writer. A fabulous reminder that your “no” is actually getting you closer to a “yes.” Always enjoyable to hear from those in the industry that have countless years of food writing experience.

Blog Your Way to Business Success – Yep. Blogging can be a full time career, you just have to know how to manage it right! So enjoyed hearing from two successful women that went from 9-5 to full time blog.

A Tale of Two Photographers: Our very own Julius “Droolius” Mayo Jr. held a session on photography. If you follow his Instagram account you know he’s a pro!


And of course the countless food was incredible! From local vendors to ice cream, cheese, steak and chocolate, it’s safe to say that this convention food was anything but average. People come from all over the country and we’re lucky to experience #FWCon right in our backyard. Don’t miss next year’s conference – it’s so worth the time!



Photo Credits: Food and Wine Conference

Jul 252015

Beale Street Blues Company announces today that Lafayette’s will officially open for regular business hours on Monday, July 27 following two soft operating days on July 25 and 26 where the restaurant will be open for dinner service only (beginning at 4:00 p.m.).  The restaurant, located on the second level of the Pointe Orlando outdoor shopping center (9101 International Drive, Suite 2220), will be open daily for lunch and dinner and will feature live music nightly.

The opening marks the Memphis-based brands first expansion out of Tennessee, which is most celebrated for their dedication to live music and Southern cooking.  Music lovers are invited to enjoy a great meal while listening to a variety of Americana, Country, Rock and Roll, Blues Rock, Bluegrass, and Jazz.  Historically, Lafayette’s is known for showcasing legendary musicians such as Billy Joel, Barry Manilow, Big Star, Kansas and Kiss.


Dishes prepared by Executive Chef, Paul Wisler pull influence from the Mississippi Delta to New Orleans with dishes ranging from rich Southern Po’Boys ($12-15) and Shrimp and Grits ($19) to a variety of specialty pizzas ($12), market-priced seafood offerings, and made-from-scratch desserts ($6) like Beignets with vanilla ice cream.   Freshly shucked oysters and crab claws will also be available when in season.

Every Saturday and Sunday beginning August 1, the restaurant will serve brunch.


Photo credit: Lafayette’s