Apr 092015

TR Fire Grill, a chef-inspired American bistro with innovative dishes from Chef Bob Gallagher, is now open with a second location planned for Winter Park! At TR Fire Grill, you can choose from menu items that use the highest quality, freshest seasonal produce from farms in Central and South Florida. Steaks are fresh, never frozen, aged and then hand cut daily in the restaurant. Smoking and grilling are essential to the experience, and TR Fire Grill smokes all of their meats and vegetables in-house daily using hickory wood. New to their menu is brunch, featuring culinary delights such as:

  • Lemon Ricotta Pancakes: Severed with a side of  jalapeño chicken sausage, seasonal fruit, and drizzled with maple syrup
  •  Morning Meatloaf: Chile sauce, sunny-side-up eggs, and jalapeno hollandaise

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  • Chicken and Waffles: Drizzled with agave syrup


  • Bloody Mary and Mimosa Samplers

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Brunch is served every Sunday from 10 am – 2 pm! See you there Orlando.



TR Fire Grill on Urbanspoon

Photo Credits: TR Fire Grill

Apr 082015

Krispy Kreme is introducing three new campfire-inspired treats perfect for camping in the mountains or camping out on the couch. The new OREO® Dirt Cake Doughnuts, S’mores Doughnuts and Honey Bee Doughnuts are available now through May 17!

  • OREO® Dirt Cake Doughnut:  Krispy Kreme has created this eye-catching and delicious yeast doughnut filled with a blend of Kreme™ filling and OREO® cookie crumbles, dipped in milk chocolate and topped with OREO® cookie crumbles and a gummy candy worm.
  • S’mores Doughnut: A new twist on a familiar camping treat, this yeast doughnut is filled with a blend of Kreme™ filling, dipped in milk chocolate, topped with a blend of graham cracker crumbles and chocolate chips, and finished with a white icing drizzle.
  • Honey Bee Doughnut: These delightful honey bees are dipped in milk chocolate and topped with cookie crumbles, a gummy worm and a Honey Bee sugar piece.

And PS:
April 5 through May 19, Krispy Kreme customers can help provide life-changing summer camping experiences for children with chronic or serious illnesses by making a donation to the Krispy Kreme Drive for 45 Campaign. Donations can be made at the register or in the Drive for 45 Tire display at participating Krispy Kreme US locations. Visit KrispyKreme.com for participating locations and program details. One hundred percent of your donations will be given to Victory Junction.

Get your sugary fix soon!

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Apr 072015

Amidst world-famous theme parks, dining in Orlando has become a primary attraction. The City Beautiful was recently ranked number 13 in The New York Times “52 Places to Go in 2015,” and our chefs took home four James Beard semifinalist nominations in 2015. With these facts and more, it’s officially true that #OrlandoDoesntSuck. Contributing to the change in pace is American Gymkhana and four-time James Beard-nominated Chef Hari Pulapaka of Cress.

We were recently treated to a delicious evening that served up a unique experience where two chefs celebrate their Indian culture through five courses using Central Florida ingredients. From the wine pairings to pork belly, everything about this lavish meal was exceptional. Here’s what we feasted on last week at American Gymkhana:

  • Lake Meadows Naturals Chicken Banno: Sesame crust with citrus peppercorn marmalade. Such a unique take on chicken especially with the encrusted sesame.

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  • Pasture Prime Farm Pork Belly: Farm fried green tomato and strawberry gastrique. The South and India collided in such a tasteful and creative manner in this dish!

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  •  Local Fresh Fish Ceviche: Vo-LaSalle Farm citrus, charred corn, onion pakora, coconut milk and habanero panna cotta. I thought ceviche “wasn’t my thing” until I tasted this dish – I’m officially a ceviche fan thanks to these light, sweet and savory flavors.

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  • Pasture Prime Wagyu Beef Short Rib: Cress grits, capsicum and heirloom tomato salad. Mmmm.

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  • Orange Mace Choux: 58% chocolate, strawberry cardamom ice cream and Tomazin Farm beet halwa. There’s always room for dessert, right? A savory dessert, and the perfect ending to a bountiful, local meal!

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If you haven’t been to American Gymkhana or Cress yet, cancel your dinner plans and visit both restaurants this weekend! Here’s to local ingredients, exceptional chefs and Orlando’s ever-evolving dining scene.

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American Gymkhana on Urbanspoon

Cress Restaurant on Urbanspoon

Apr 052015

Boca Kitchen, Bar & Market, is bringing on Executive Chef Jake Brenchley to lead all culinary efforts for this Park Avenue farm-to-fork restaurant. A French-trained chef, who prepared the 2015 New Year’s Eve dinner for the James Beard Foundation, joins Boca after a successful run with the Kessler Collection.

Brenchley is set to debut locally-sourced items including a pork tenderloin entrée featuring Zellwood Farms corn and a new brunch menu including:

  • Garden Benedict: English peas, heirloom tomatoes, edamame hummus, avocado
  • Boca Benedict: Jalapeno cornbread, BBQ pork, Tabasco hollandaise
  • Oscar Benedict: Crab cake, fried green tomato, Meyer lemon hollandaise
  • Lox Benedict: Smoked salmon, herb crème fraiche, asparagus, crispy capers
  • Charleston Benedict: Caramelized onions, duck sausage, mushrooms
  • A weekly waffle special seasonally inspired by local fruit
  • New breakfast sandwich options

For more information and reservations visit www.BocaWinterPark.net.


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Photo Credits: Boca

Apr 032015

Between East End MarketArtegon Marketplace and soon-to-open Market on South, The City Beautiful is rapidly expanding with options for local ingredients and support of resident artisans. Scheduled to open by early June, the Market on South will provide independent businesses a place to convene and sell their goods.

“The continuous growth of supportive local-centric marketplaces is the key to success for Orlando-based brands that focus on organic and healthy ingredients.” Chauniqua Major, Owner of Project Pop said. “Project Pop is excited to have the opportunity to prepare and sell at Market on South once the doors open. We’re all focused on the bigger picture: to see Orlando grow and expand its borders. This place will open the door to creativity, partnerships and fostering a really cool community vibe.”

For more on our story including an interview with the founder head to Orlando My Way!

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Photo Credits: Valhalla Bakery and Project Pop



Apr 022015

I’ve always been a fan of Bonefish Grill, between the menu variety, savory seafood and atmosphere suitable for any occasion, Bonefish is a delightful place to satisfy your seafood cravings without exploding your bank account.

As we break out of winter and spring into warmer weather, Bonefish Grill has juxtaposed flavors and textures that are both spicy and nice. Their new Fire + Ice prix fixe menu features three innovatively generous courses starting at $19.90. Each dish is served with a choice of fresh salad and finished with DIY Doughnuts — croissant-like doughnut holes, tossed in cinnamon sugar that you can fill yourself with sea salt caramel and chocolate sauce.


We recently tasted a few items on the Fire + Ice menu along with some of Bonefish Grill’s classic items. Here’s more on the prix fixe menu and some of our favorite dishes!

  • Ahi Tuna Sashimi: Premium sushi grade, sesame-seared rare with wasabi, pickled ginger and served over a decadent mellow, yet flavorful sauce. Their ahi tuna is consistently fresh, flavorful and still my favorite version in town. Bonus points if you can use their chopsticks!

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  • Oscar Turbot: Sautéed piccata-style and topped with jumbo lump crabmeat and asparagus. Served with mushroom ravioli, spring peas and roasted pepper. A unique take on seafood filed with surprising, yet delightful flavors with crab, capers and more! Fire + Ice prix fixe entrée option.

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  • Chilean Sea Bass: This flaky, light fish was full of flavor and simply delectable. A fish suitable for seafood lovers and novices alike.

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  • On the Rocks Patrón’s Perfect Cucumber Margarita: Concocted of Patrón Silver, fresh lime and English cucumber. Topped with a hint of St. Germain Elderflower liqueur and rimmed with salt and pepper for a perfect finish. This is what happens when a trendy cocktail meets a classic – it’s a perfect blend of savory, sweet and unique.

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And here’s more on the prix fixe menu entrées!

  • Cold Water Lobster Tail: Steamed and seasoned, served with warm drawn butter, crispy smashed Yukon Gold potatoes and spring sugar snap peas.  


  • Dynamite Opah: Nicknamed “moonfish,” Opah is a great fish for the grill with a firm steak-like texture. It’s topped with lump Crab meat, sautéed spinach, and finished with a creamy aioli.
  • Shrimp + Scallop Firepot: Jumbo shrimps and scallops finished firepot style, served with rustic cut vegetables and Yukon gold potatoes. Finished with spring sugar snap peas.


  • Grilled Lamb Chops: Seasoned and lightly caramelized, served with crispy Yukon Gold potatoes.


Click here to find a Bonefish Grill near you. Enjoy!




Bonefish Grill on Urbanspoon



Disclosure: Spork received a gift card from Bonefish Grill to taste their new menu. All opinions belong to Spork.

Apr 012015

Dear John Rivers: please open an upscale steakhouse. Soon. I think everyone who attended last week’s Chef’s Night at Second Harvest would wholeheartedly agree with this plea to the barbecue master. Last week the 4 Rivers team took their talents to Mercy Drive to serve up an exquisite five course meal in support of Second Harvest Food Bank’s Culinary Training Program – an incredible course that teaches employable culinary and life skills to at-risk adults in our community.

The Culinary Training Program provides qualified, at-risk and economically disadvantaged adults with the culinary and life skills training needed to pursue a sustainable career in the food industry. Students enrolled in the program gain hands-on experience while learning valuable skills in Second Harvest’s production kitchen.

These culinary students along with John Rivers and team whipped up an incredible five course meal last week served along wine provided by The Capital Grille. Here’s what we tasted and thoroughly enjoyed:

Appetizer: Shrimp Stuffed Fried Green Tomato with Bread and Butter Pickles and Watermelon Rind Relish. I don’t know how you stuff a fried green tomato, but I’m still craving this delight. From the breading to the garnish, everything about this dish was perfection. I vote for this starter to make an appearance on The Coop’s menu!


First Course: Low Country Shrimp and Grits with Florida Rock Shrimp, Stone-Ground Grits and a Spicy Tasso Reduction. The delectable southern classic was even served alongside some Crystal hot sauce. 4 Rivers, you really did cover all your southern basis with this dish.


Second Course: Smokehouse Sideboard with Smoke Angus Brisket, Mangalitsa Baby Back Rib and Shoulder, Skillet Cornbread and Southern Collard Greens. A classic John Rivers plate and this version did not disappoint. This trio of meat was like a barbecue symphony parading around on my tastebuds!


Third Course: Coffee-Rubbed Rib-Eye Steak with Cabernet Reduction, Gruyere Mash and Maple-Glazed Brussels. Thinly slice and loaded with flavor thanks to the coffee rub, I sure hope this makes an appearance on the 4 Rivers menu soon!


Fourth Course: Double Chocolate Brioche Pudding with Bacon infused Creme Anglaise Salted Caramel and Bourbon-Infused Vanilla Bean Ice Cream. Talk about the best combination of ingredients ever. This sweet, salty, savory final course was the perfect ending to an exceptional evening.


And in May, Chef Kevin Fonzo of K Restaurant, will serve up what is sure to be another incredible Chef’s Night at Second Harvest. Stay tuned for more details!







4 Rivers Smokehouse on Urbanspoon