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The event will feature food from a number of Miami food trucks and food carts, with the C&S Brisket Bus solely representing Orlando. This is a sneak peak on one of the menu items they plan to serve during the festival’s closing party. The Brisket Bus team decided on serving 2 sliders as samples of their popular sandwiches, The Rachel and The Reuben. I got a taste of the slider duo during a recent event and it is a perfect bite to sample both sandwiches. The meat to bread ratio is on point, with just the right amount of complimenting components and sauce.

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(left) The Rachel – Pastrami, swiss cheese, cole slaw, mustard on griddled rye.

The Rachel was the first sandwich I tried from the Brisket Bus and is still my favorite. The house made pastrami is paired well with creamy cole slaw. It is definitely a good match.

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(left) The Reuben - Corned beef, swiss cheese, sauerkraut, russian dressing on griddled rye.

This is a Reuben sandwich with the classic flavors found at many quality American style delis.

About C&S Brisket Bus

The guys at C&S Brisket Bus make all of their meats and condiments from scratch. They use the same process that has been used in the tradition of the American Deli since the early 1900′s. The product is made as it was in the original process, curing the brisket for 3 weeks in a recipe that was used by the original American Deli’s.

They do not compromise quality, they never have and never will.  As a result, they occasionally go extended periods of time without pastrami on the menu. This makes the people who love the product, but do not understand the process, very mad. It would be easier, cheaper and more readily available for the Brisket Bus to go to the restaurant supply store and buy mass produced factory pastrami, but in turn would undermine their integrity and there would be no point of that. Simply put, they make everything in house and will only serve the best products. This is the real deal in brisket and pastrami, make sure to try the sliders at the festival or have a whole sandwich at a local food truck event.

Find out more about the C&S Brisket Bus food truck and follow their social media updates for menu, times, & locations:

www.brisketbus.com
Facebook www.facebook.com/CSBrisketBus
Twitter @CSBrisketBus

The C&S Brisket Bus brings a taste of the American classic deli sandwich, along with a few more menu items to the SOBEWFF. You will have to get down to the festival to see what else they are serving, limited amount of tickets are still available. Check the links below and grab your tickets before they sell out.

I plan on attending the event as well, so if you see me in the crowd, just grab me and I’ll take a photo of you with the Brisket Bus. Who knows, maybe I will have a photo of host Andrew Zimmern from the Travel Channel’s Bizarre Foods with the Brisket Bus on the blog soon.
 
 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

Event details:

Trucks on the Beach presented by Cultivate Wines: The Official Festival Closing Party
hosted by Andrew Zimmern
Date: Sun, Feb 26
Time: 6:30pm – 9:30pm
Location: Ritz-Carlton, South Beach, 1 Lincoln Road, Miami Beach, FL 33139
Price: $95

Participating Trucks:
BC Tacos
Big Gay Ice Cream 
Bite Gastrotruck
Clarabelle’s Cupakes
Coolhaus Ice Cream Sandwiches
CUBANCUBE
C&S Brisket Bus
Dim Ssam a Gogo
Dog Eat Dog
The Fish Box
Jefe’s Original Fish Taco and Burgers
Latin Burger and Taco
Mangia Mia
Mac n Soul
Moty’s Grill
Mr. Good Stuff
Ms. Cheezious
The Flying Saucer
The Rolling Stove
Stocked N Loaded

More event info and tickets on SOBEFEST website: [HERE]

Note to fellow guys out there – the way to a lady’s heart is really through her stomach, giving her thoughtfully selected sweets on Valentines Day will get you bonus points!

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Instead of buying chocolates at the normal chain market or grocery store, think about buying local and supporting businesses in your area. Here are some favorite places of mine to buy desserts and sweet treats in Central Florida and around the U.S. Don’t know what’s in your area? Try using a smart phone app like Foodspotting to do a search to see what desserts and treats are in your area, or you can always do a Google search…

Droolius’ Guide to Last Minute Valentine’s Day Treats:

French Macarons

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Heart Shape Macarons – Le Macaron in Sarasota, FL & Winter Park, FL

French Macarons are popping up every where around the U.S. and some Macaron shops have even shaped them into hearts.

Le Macaron
382 St. Armands Circle, Sarasota, FL 34236 www.lemacaron-us.com
216 Park Ave., Winter Park, FL 32789 www.lemacaron-us.com

Spot Dessert Bar 13 St. Marks Pl New York, NY 10003 www.spotdessertbar.com

The Sweet Lobby 404 8th Street SE Washington, DC 20003 202-544-2404 www.thesweetlobby.com

Donuts

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Red Velvet Donut and Strawberry Donut - Donut King (near Clermont, FL)

Yes donuts can be a great Valentine’s Day gift, especially if they are red velvet donuts. Last year I featured red velvet donuts from Donut King and the photos were a big hit. See the feature [HERE]

Donut King 208 S. Hwy 27 Minneola, FL 34715 352-243-4040

Cookies

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Assorted Italian cookies – Delish NY Bakery

Cookies can be very nostalgic and give feelings of childhood happiness. Find out what special cookies they like and this could be the best gift yet. If you are buying for someone who grew up in New York City and loves Italian cookies, then try Delish NY Bakery in Orlando, FL who gets these shipped straight from NYC.

Delish NY Bakery
8015 Turkey Lake Road, Suite # 200 Orlando, FL 32819 www.delishnybakery.com

Cream Puffs

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Assorted Cream Puffs – Beard Papas in Sanford. FL

Cream Puffs, Eclairs, and similar treats are available in various pastry shops around the country. Delicate pastries filled with sweet cream and various flavors. Beard Papa’s is a chain from Japan and has locations around the U.S.

Beard Papa’s of Central Florida 4922 W. State Road 46, Sanford, FL 32771 407-322-3456
Various Beard Papa’s locations around the U.S. can be found at www.beardpapas.com

Cupcakes

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Auntie Em’s red velvet cupcake – Droolius’ favorite red velvet cupcake

Cupcakes and cupcake shops can be found in almost every city these days. I’ve tried many cupcakes in many cities, usually the red velvet cupcakes, and thus far my favorite is Auntie Em’s red velvet cupcake in Eagle Rock – Los Angeles, CA. There are many other cupcakes I really enjoy and everyone has their favorites. Pick up a cupcake or two of your favorite flavors in your local cupcake shop or bakery.

Another option is to order several mini-cupcakes to create a tasting of cupcakes. These are offered sometimes at cupcake shops and some even specialize in them like The Bee’s Knees Sweet Treats in Orlando, FL or Mission Mini’s in San Francisco.

Auntie Em’s Kitchen 4616 Eagle Rock Boulevard Los Angeles, CA 90041 323-255-0800
The Bee’s Knees Sweet Treats Orlando, FL 407-694-4430 www.beeskneessweettreats.com
Blue Bird Bake Shop 3122 Corrine Dr., Orlando, FL 32803 407-228-3822 bluebirdbakeshop.com
Delish NY Bakery 8015 Turkey Lake Rd. Suite 200 Orlando, FL 32819 www.delishnybakery.com
Mission Minis 3168 22nd Street San Francisco, CA 94110 415-817-1540 www.missionminis.com
Spot Dessert Bar 13 St. Marks Pl New York, NY 10003 www.spotdessertbar.com
Sweet – Waterford Lakes Orlando, FL 407-277-7746 www.sweetbyholly.com
The Yum Yum Cupcake truck Food Truck Orlando, FL 407-494-9336 www.theyumyumcupcaketruck.com

Chocolates

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If you’re going to buy a box chocolates, then go with something that is locally produced or available at a specialty shop. I am not an expert in chocolate, but I’m sure you can find something special if you do a Google search for your area.

Norman Love Confections
Fort Myers Chocolate Salon 11380 Lindbergh Blvd 
Fort Myers FL 33913 www.normanloveconfections.com

Available at Le Macaron www.lemacaron-us.com
382 St. Armands Circle, Sarasota, FL 34236
216 Park Ave., Winter Park, FL 32789

Ice Cream

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Coconut Ice Cream – Sundaes & Cones NYC

Ice cream can be found anywhere and the best way to share it as a gift may be to buy a pint of their favorite ice cream and bring it home as a surprise. Too many ice cream shops to name so find one in your area and see if they can sell you the flavor of choice by the pint or bucket. Another idea is to try new unique flavors like Wasabi Ice cream at Sundaes & Cones in NYC. I only tried a small sample of the wasabi ice cream, but thoroughly enjoyed the Coconut ice cream pictured above.

Sundaes & Cones (East Village) 95 E 10th St # A New York, NY 10003 212-979-9398 www.sundaescones.com

Cake or Pie

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Raspberry Pie, Coconut Cream Pie, Peanut Butter Pie (as seen on Man vs. Food t.v. show on the Travel Channel) – Yoder’s Restaurant in Sarasota, FL

Cake, pies, cheese cake… the list can go on. Many bakeries and restaurants can sell by the slice or the entire cake or pie. Make sure to call ahead to reserve your favorite cake. Recently I tried Yoder’s in Sarasota which is an Amish restaurant, popular for their pies and home style cooking. Find a specialty slice at a local bakery, restaurant, hotel, or specialty market…

Yoder’s Restaurant 3434 Bahia Vista Street Sarasota, FL 34239 (941) 955-7771 www.yodersrestaurant.com

Favorite Dessert

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Magnolia Bakery banana pudding – one of my favorite & must have desserts in NYC

A thoughtful and meaningful gift can be anything your Valentine loves to eat. Whether it be banana pudding, brownies, cake pops, or candy, any dessert can be special if it’s their favorite. Just figure out which sweet treat is easily attainable during Valentine’s Day and make sure to call ahead before pick up, pre-pay if you have to.

Magnolia Bakery 1240 6 Avenue New York, NY (212) 767-1123 www.magnoliabakery.com

 
Of course there are many ideas of what sweets, treats, and desserts you can buy for your loved one, use this guide and make it your own. Just be thoughtful and take this Valentines day to enjoy it together.

p.s. If you are rolling solo this Valentine’s Day, treat yourself to your favorite dessert!

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

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The restaurant hosted a group of local food bloggers and writers at a media dinner to preview their special Valentine’s menu. I was joined by Droolius Food Explorer JB to get her insights on the menu as well. We started the evening inside the Art Gallery at Grand Bohemian which features both local and international artists. Local artist Phillip Anthony was on site telling us about his paintings presented in the gallery. If you appreciate art, this gallery is worth checking out, especially with a small but growing art scene in Orlando. The gallery was our first stop of a mini tour of the hotel’s first floor. Our next stop was the hotel’s special Wine Room for cocktails.

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Wine Room

The room had beautiful art work featuring wildlife paintings and when the lights are dimmed, you can see the artist’s work come to life with lighting adjusted to accentuate the paintings. While we did not dine here, it was a nice visit to this special room.

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Lingonberry Martini with a Champagne Twist – this drink featured Lingonberry and was mixed into a fruity and refreshing cocktail

 
The Boheme Restaurant

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The restaurant was nicely decorated with paintings all over the walls and tones of red creating a warm ambiance. The table setting was complete with personalized menus with each diner’s name. A nice little touch to compliment the experience. Photographer’s side note – Taking the photo above was a little challenging in the darker intimate lighting, but they did cater to us photographers and gave us more lighting during dinner.

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We were all served both a glass of red and white wines to compliment the dishes. Executive Chef Rene Nyfeler gave us some background information about the wines, along with some other stories about the dishes through out the meal.

You will find that the menu’s courses are split up and affectionately named 1st Date, 2nd Date, 3rd Date, and Dessert for Two. Let’s dig in…

1st Date

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Oysters and Champagne – freshly shucked oysters with a tasting of champagne  

The oysters were super fresh and clean tasting, without any of the brininess. Could be in part of the added components, but regardless it was very enjoyable and paired well with the Champagne.

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Venus Crab Cakes – arugula, basil oil, rémoulade, grilled lemon  
The crab cake was full of crab and had a nice crispness on the top and bottom. The basil oil rémoulade sauce was good for dipping and a squeeze of the grilled lemon balanced everything out, adding some brightness. I’m not too big on crab cakes, but this one I enjoyed.

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Oriental Mussels – curry coconut broth, cilantro and kaffir lime leaves  

These mussels in the coconut curry broth were one of my favorites of the night. The broth was really good with the mussels and I was definitely scooping the mussels heavily in broth and trying to get as much of it as I could. If I had a bowl of rice, that curry broth would have would all ended up mixed in and eaten. (hey, it’s the Asian in me)

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Giant Asparagus Spears – prosciutto ham, pecorino and spicy hollandaise  

I’ve seen similar watching food t.v. shows and it was the first time trying the pairing of asparagus and prosciutto with hollandaise sauce, which all tastes delightful together. The hollandaise gave a rich creaminess to each bite.

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Wagyu Beef Carpaccio – arugula, crispy  capers, mustard  aioli, shaved parmesan and crostini  

Another highlight of the evening, the beef carpaccio was good against the peppery/bitter bite of the arugula. All components combined were a balanced harmony in flavor.

2nd Date

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Love Passion Elesir – clear tomato broth soup with provence liquor made from botanicals and shaved fennel

This was an interesting story by Chef Rene about this soup. Traditionally it is made in his home country of Switzerland and used as an elixir to cure certain symptoms. The soup uses Kübler Absinthe as an ingredient (which he explains is now legal in the U.S. again) and has a slight licorice taste. Topped with some shaved fennel, you really get scent of licorice when the bowl of soup is placed at the table. The soup itself was delicate with only a light accent of licorice flavor. It was definitely unique to try.

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Aphrodite Salad – organic mix greens with almonds, feta, grape tomatoes and almond extract vinaigrette

This dressing for the salad had the pronounced flavors of almond from the extract and overall it was light and refreshing. The feta gave it nice bits of tang too.

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Roasted Pear Salad – half roasted pear, candied walnuts, goat cheese and berry orange vinaigrette

The roasted pear had a really nice texture, easy to cut and almost hearty in flavor. The candied walnuts were sweet and crunchy, overall it was refreshing and fruity, similar to the previous salad.

3rd Date

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Pan Seared Chilean Sea Bass – beet reduction and sweet yam and yukon mash

Sea Bass is one of my favorite fish to eat and this one did not disappoint. Flaky and delicate, buttery in flavor, the seared outside crust was a good contrast in texture too. The sweet yam and yukon mash was fluffy with a gentle sweet and hearty flavor. Chef Rene mentioned that Chilean Sea Bass has been a recent debated fish to serve, but they proudly serve it here with great execution.

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New Zealand Rack of Lamb – goat cheese crusted, asparagus risotto, port wine reduction

The New Zealand Rack of Lamb was probably the dish I enjoyed the most at this dinner. All of the ingredients combined so well together and the flavors were so balanced. The lamb was tender and perfectly cooked. Just a very enjoyable dish.

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Kiss Me Tender Filet Mignon – brie blue cheese crusted, almond, carrot and potato mash, zinfandel reduction demi

The Filet Mignon was tender and the flavors of all the components combined were overall light and complimentary.

Desert for Two

By the time we hit dessert, we were basically full. JB and I split every dish thus far, but I just had to finish my half, if not more. Still there was dessert left to try…

I sampled a piece of all of the desserts, which overall had a satisfying sweetness. The Chocolate Fondue was fun to eat, dipping all of the fruits and cookies in the warm chocolate. It was a great ending to our blogger dinner.

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Caramelized Bananas - bananas with brandy, orange and lemon juice sauce and vanilla bean ice cream

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Passionate Puffs – cream puffs filled with white, dark and milk chocolate mousse

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Tobleron Chocolate Fonduet – melted swiss chocolate accompanied with biscotti, cookies and fruits

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The AAA Four Diamond Grand Bohemian Hotel is a downtown Orlando destination that boasts it’s luxury hotel style with it’s collection of art and chic interior decor. The Boheme Restaurant also carries a similar theme with its interior. The hotel and restaurant compliment each other well.

This particular first visit was one of the top dining experiences I’ve had in the area with it’s food and attention to details. I only hope they uphold this level of service and quality during every visit. I would recommend this menu to anyone looking to celebrate Valentine’s day. I’d also mention The Boheme for someone looking for a nice dinner in downtown Orlando.

“The unique artwork and decor in The Boheme really set an intimate mood. The chef concocted a very thoughtful, original, and great tasting menu. The staff was extremely successful in creating a very memorable dining experience.” – JB

I agree with my dining partner and I look forward to my next trip to The Boheme. I saw a Coffee Rubbed Bone In Rib Eye on the Valentine’s menu that I hope they will have again and want to try it next.

For more information on the Valentine’s menus offered this weekend and on Valentine’s day, click on the following links:

Art of Valentine’s Week Menu – February 10th thru 13th, 2012
Art of Valentine’s Day Menu – February 14th, 2012

Also, remember to make a reservation if you plan to go and experience this Valentine’s Menu!

Grand Bohemian Hotel Orlando
325 South Orange  Avenue
Orlando,  FL 32801 
407.313.9000  
www.grandbohemianhotel.com
Facebook Page
Twitter @GrandBoOrlando

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

Disclosure: The food mentioned in this post was provided by The Boheme, however the views and opinions expressed in this post are purely my own.

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Piggy Butter & Jelly: Filipino Pork Belly Mousse with Grape, Strawberry, Passion Fruit Jelly on wheat bread.

Replacing peanut butter with a savory Filipino Pork Belly Mousse and pairing with a multiple combination of fruits in a housemade jelly was on point! Talk about savory, salty, spiced, and sweet… this sandwich had it all. The Pork Belly Mousse had a soft and smooth texture. The combined Grape, Strawberry, and Passion Fruit Jelly was chilled and sliced, full of fresh fruity flavors with a gentle sweetness.

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The Pork Belly Mousse had the Filipino flavor profile of lechon (slow roasted pig) with a touch of Mang Tomas sauce. If you are familiar with Filipino cuisine, then you probably understand what I’m saying. The spiced porky flavor pairs well with the sweet mixed fruit jelly and turns in into one great tasting sandwich. Just go in with an open mind and you will enjoy it like my friends who joined me that evening. While it may not be enough for a whole meal, it makes a good appetizer or something to try before one of Oblivion’s great burgers or wings.

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This is how the sandwich came out. It doesn’t look too exciting, but the flavors will win you over. If and when this Piggy Butter & Jelly sandwich is available again, make sure to order it and try it. To find out specials and secret menu items, “Like” their Facebook Page and keep an eye out for daily specials. The chef at Oblivion Taproom always switches things up and has some new creations featured everyday. The burgers, wings, and fried pork belly appetizer are good choices to try and definitely order a few of the craft beers on their large beer list.

Look for an upcoming feature on Oblivion Taproom here on Droolius. I’m sorting through all of the photos now from my multiple visits, and will be posting them in the near future.

Oblivion Taproom
5101 E Colonial Dr
Orlando, FL 32803
407-802-4800
www.obliviontaproom.com
Facebook Page
Twitter @OblivionTaproom

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

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Every year my favorite #1 dish to eat at the Epcot Food & Wine Festival is the Canadian Cheddar Cheese Soup. This soup is available year round at the Le Cellier Steakhouse which is located at Epcot’s World Showcase Canada. I do not make it to Epcot that often so I really crave this soup. So I decided to make it at home, this being my first recipe on this blog.

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From Epcot World Showcase at Canada – Canadian Cheddar Cheese Soup

The recipe for Canadian Cheddar Cheese Soup can be found online, in a few variations. My interpretation will be a little more heartier and combines what I’ve found and I’ve adjusted a few things to my liking. This recipe is not difficult per say, it just takes time to source the quality ingredients that may be challenging to find at times, plus having some patience to stir and cook slowly.

 
Adapted & combined several recipes from food blogs & videos: Google Canadian Cheddar Cheese Soup

Prep Time: 20 minutes
Cook Time: About an hour
Servings: 5-6

Ingredients:

Approximately 1 pound of bacon (½ pound for less hearty) cut into small pieces
4 Tablespoons unsalted butter
1 diced medium red onion (about 1 cup)
1/2 cup diced celery stalks
1/2 cup diced carrots
1 cup all purpose flour
3 cups chicken stock (warm)
4 cups whole milk (warm)
1 pound aged white cheddar cheese (grated or chopped) *I used Boar’s Head Canadian Cheddar (over 3 years aged) but Canadian Black Diamond is more often used (5 years aged)
Pinch of salt
Fresh cracked pepper
1 Tablespoon Worchester sauce
5 splashes of hot sauce
1/2 cup room temp Lager beer *I used Molson Canadian Lager, Moosehead Lager is often used

Prepping tips:

1. Dice up all of the vegetables fairly small and the same size so they will cook same amount of time.
2. Cut bacon into small pieces
3. Heat up the chicken stock and milk in its own sauce pan over a low flame, just needs to be warm and not boiling.

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Directions:

1. Cook the bacon in a large soup pot (heavy bottom preferred) over a medium heat and until it starts to brown up on the edges.

2. Add 4 Tablespoons of unsalted butter and continue to stir until melted.

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3. Add diced celery, onions, and carrots and cook until the onions are translucent. This creates a mirepoix of vegetables (onion, carrot and celery) and aromatics for flavor. This may take a while because of the amount of bacon and vegetables in this recipe, but keep stirring. Bacon should crisp up a little more, but when onions are translucent, go to next step and do not burn.

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4. Next you will add the cup of flour, in small batches, and constantly stirring. This creates a roux and is the thickening agent for the soup. Keep stirring (so it will not burn) and adding flour until it is all in and cooked. (top right photo).

5. Stir in warm chicken stock in small batches until all in. Stir constantly and it will look similar to mashed potatoes (seen in bottom right corner of photo).

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6. Keep stirring and add in warm milk. (photo left milk added)

7. Slowly add cheddar cheese in small batches, making sure to keep stirring and all cheese is melted before adding more cheese. Once all cheese is stirred in, it will be a smooth and semi thick consistency (photo right)

8. Add in a pinch or two of salt and about a tablespoon of Fresh cracked pepper. Be careful with salt, lots of salt in bacon and cheddar cheese.

9. Over a low heat, sir in Worchester sauce, a few splashes of hot sauce, and 1/2 cup of room temperature beer. You can add up to a cup of beer total if you want the soup to be less thick and have more of a punch.

10. Add your favorite garnish: finely chopped scallions, crumbled bacon, a side of bread or croutons.

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I put a few pieces of thick cut bacon in the oven and baked for about 20 minutes, turning once after about 15 minutes.

I also made some croutons by chopping up bread, adding olive oil, kosher salt and pepper, baking in a small toaster over (seen in below photo in the background).

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So this is the final dish, complete with a mini photo shoot. Bacon garnish can be eaten with soup as well. I like bacon so a few pieces dipped in the soup makes a great meal. The soup actually does taste like the Canadian Cheddar Cheese Soup from Epcot and I really enjoyed it.

Hope some readers attempt this recipe, Let me know how it turns out. Also let me know if you have any questions and leave a comment below.

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

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Cuban Roast Pork with 2 sides, chick peas w/ sausage, boiled yuca.

All plates are served with 2 side dishes. For my first trip here I had to try the Cuban Roast Pork. Slow roasted pork in spices and marinade, it was full of flavor and very moist. See that piece of pork skin? That was awesome. I had the crispy skin as my first bite and saved a little for my last bite. I could have had a few more pieces for sure. The accompanying sides were good as well. The chick peas were cooked with a sausage (maybe chorizo?) and had a great developed flavor. The boiled yuca was soft and hearty with a light seasoning. They of course have rice and beans, which is more typically served with my meal but I opted to try more of their great looking sides.

The service is counter style where you walk up to order and they plate it as you order or call your order once it is ready. When ordering, you can point at which one of the hot dishes on display you would like or you can order off a menu board featuring items that are made to order. The sandwiches are popular as well such as a Cuban sandwich or Media Noche. Their breakfast menu looks good as well if want to order eggs along with some breakfast meats or have steak and eggs.

Along with my meal I had a Cortadito (short cup of Cuban espresso with milk & sugar) which was pretty good and for dessert I finished with a Quesito (flaky pastry filled with sweetened cheese). Both were finished before I could take a photo, but I will make sure to take more photos on the next visit.

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Rincon Cubano Cafeteria is a great alternative to the chain restaurants in the area. Although this location has a physical address of Winter Park, I consider it more East Orlando because it is down the road from UCF. Being on on Forsyth Rd and .3 miles south of University Blvd, it may be easily missed with all of the industrial buildings. Check out the photo above to have a visual of the building.

Shout outs to PXL Plus Gallery, Bluemotion Productions, and artist Nakanari for bringing me to this restaurant. Looking forward to going back to Rincon Cubano Cafeteria and trying more.

Opens for breakfast at 7am and lunch til 4pm (M-F), 7am-2pm on Saturdays.

Rincon Cubano Cafeteria
3327 Forsyth Road
Winter Park, FL 32792
407-679-5600
Facebook Page

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

Uncle Kenny’s BBQ previously operated in Winter Garden, FL out of a Maryland Fried Chicken location on West Colonial Drive, sharing the space to cook and serve their food. I say “previously operated” because since the beginning of 2012 they ceased operations in Winter Garden in order to focus on opening their own restaurant in Clermont, FL in February 2012 (details at bottom of the post). The food photos below are from the previous Winter Garden location which they were operating out of for the past few years and it’s where I first got to try their award winning barbecue and sauces. You can view all of their BBQ competition results [HERE] and you will find they repeatedly rank high in BBQ chicken, brisket, ribs, and pork. Uncle Kenny’s top honors goes to their Uncle Kenny’s Original Sauce which is ranked 1st in the U.S. and ranked 14th In The World. Those are very impressive numbers and I have to say the BBQ sauces (not pictured unfortunately) were very good and tasty.

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2 meat combo w/ sides: Ribs, chopped brisket, cole slaw, mac & cheese

Barbecue Meat Combos are the way to go when trying a restaurant for the first time. Here at Uncle Kenny’s I ordered the ribs and brisket because in my experience it is harder to find good tasting and tender ribs in Central Florida and not many places serve brisket.

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Uncle Kenny’s BBQ ribs

The ribs were moist and pulled off the bone with a gentle tug. I learned recently that competition BBQ does not necessarily mean “fall off the bone when picking up the rib”. These were quite tender and the bone easily pulled away. The dry rub on the ribs provided a good flavor along with its smokiness. They were great alone or with the sauces to add a kick of flavor. I enjoyed the Uncle Kenny’s Original Sauce and Uncle Kenny’s Spicy Sauce. They actually sells their rubs and sauces on their website for those who want to try grilling at home.

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Uncle Kenny’s Brisket

The brisket is served chopped and I read that this is how their customers like it. They do offer sliced brisket upon request, which is how I plan to order it next time I visit their new location. The brisket itself was flavorful and tender. Tasted great with all of their sauces too.

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Side dishes Cole Slaw & Mac & Cheese

The cole slaw and mac & cheese were standard in their flavor, no more, no less. They plan to add more items to their new restaurant’s menu so we’ll see if there are any changes with the sides. One new addition is a pulled pork egg roll which one of the owners told me about on a recent phone call. Sounds interesting, I am willing to try it.

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Appetizer or side dish Fried Gizzards

My friends ordered this as an appetizer but it could easily be a side dish as well. For the more adventurous eaters it is actually pretty good. As to some people gizzards may be a childhood delicacy, but for me it is adventurous. At least you know they are available and most likely be served at the new location.

The overall meal and barbecue experience was pretty good. I can say that the ribs I liked more than most BBQ restaurants in Orlando so that should say something. The brisket is pretty good too and I look forward to tasting more of their BBQ menu like pulled pork and chicken, all which are award winning in BBQ competition standards.

Uncle Kenny’s BBQ is opening their new restaurant to Clermont, FL near the Citrus Tower. The new location will seat 50+ people with an open kitchen for viewing patrons. The set date for the Grand Opening is February 10, 2012 and they are competing in two BBQ competitions on the two previous weekends. To find more information on Uncle Kenny’s new location check out their website link below and Like them on Facebook to see updates/photos on the new restaurant.

 
Uncle Kenny’s BBQ – *new location Grand Opening on Feb. 10, 2012
157 N Highway 27
Clermont FL 34711
www.unclekennysbbq.com
Facebook page
Twitter @UncleKennysBBQ

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

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This beautiful and delicious birthday cake was made by our hosts, Delish NY Bakery. Not only do they bake the New York bagels, but they specialize in creating cupcakes and specialty cakes for any occasion. This was a dark chocolate cake with raspberry and white chocolate. Great job by Laura at @DelishNYBakery

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The spread of Delish treats!

Look at that pile of NY bagels, which are made in New York City and boiled in New York water, then flash frozen & shipped down for baking in-store. Yes it is made and boiled in NYC. How else are you going get authentic NY bagels? It does make the difference in taste and it’s the closest you are going to get to NYC bagels in Florida. They also have a variety of cream cheese to go with each bagel, which are all great. Original cream cheese (cc), salmon cc, scallion cc, veggie cc, and cinnamon sugar cc were available that day to try and my favorite is scallion cc, which is my favorite when visiting NYC.

This was all complimentary from Delish for our Foodspotting Eatup event to celebrate World Foodspotting Day and Foodspotting’s 2nd birthday. I got a chance to taste a little bit of everything and everything was quality at Delish.

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Cupcake tasting

The variety of cupcakes was more than anyone expected for the tasting. Instead of just eating a whole cupcake or two, I just sampled a few bites that was shared by fellow foodspotters. There were so many cupcakes that we all got to take a few home. Look for a future cupcake feature on Droolius…

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Of course we all had to take photos first before digging into the tasting. Foodspotters took photos and spotted them with the Foodspotting app on their smart phones. There were also a few food blogger friends who took photos and will be posting the photos on their blogs:

The Primlani Kitchen blog – photos & recap

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Sfogliatelle – Italian pasty filled with sweetened ricotta cheese

This was one of my favorite treats of the day. The crisp outer shell was fun to eat and it had a good tasting ricotta filling. I was trying to figure out the unique flavor and I was told it was orange zest that gave its uniqueness.

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Cannoli

Who can resist a cannoli? Good shell and tasty filling with the right amount of sweetness.

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Assorted Italian cookies

These are a variety of Italian cookies available at Delish and it’s one of their specialties they ship straight from NYC* (correction). They have seasonal cookies and pastries as well. My favorites are the peanut butter chocolate cookie and their variety of biscotti cookies.

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Black & White cookies

These cookies were soft and flavorful. This was the first time I had them and I was expecting a hard cookie, but was happy to discover they were soft and not overly sweet.

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Fellow Foodspotters enjoying the Delish treats

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Foodspotting birthday cake by Delish NY Bakery

Here’s a view of all four sides of the birthday cake. You have to click the image above to see the fun and creative details. Laura at Delish really went above and beyond with this surprise. A creative cake with great execution in the look and flavor.

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Chef Laura doing the honors and cutting slices for everyone to try. The cake was made of dark chocolate with raspberry layers and white chocolate. There’s a few secret ingredients and the only one I could get out was they used coffee in the cake too. This is my kind of cake! I really enjoyed the flavors and the layers of raspberry gave it a refreshing fruity note in each bite.

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We had foodspotters who came from Tampa to attend the Eatup. Thanks guys for coming out! They each received a coupon for a Foodspotting t-shirt for coming the furthest to attend the Eatup.

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This was how cool this event was, my mom even came out to the event. Her favorites were the bagels and cupcakes. (pictured) Food explorer JB, my sister @iEatsbyJewelES, my mom, and I.

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Food bloggers with Delish Laura – @Droolius, @mismamari of Forkful.net, Pearleen & Al from @Megayummo

This was truly a fun and tasty birthday party for Foodspotting and a great way to celebrate World Foodspotting Day. Such a variety of treats to take photos of and try. HUGE THANKS to Delish NY Bakery for baking such great tasting treats and hosting us, you guys gave us much more than anyone expected. Make sure to stop by Delish next time you are in the Sandlake area, just West of International Drive & I-4 (inside Whole Foods plaza). Follow their Twitter @delishnybakery and like their Facebook Page, Delish always has a special going on for customers. Delish NY Bakery is a must stop for NY bagels, Italian cookies / pastries, cupcakes, and hire them to make your cakes.

There are still more Eatup events to celebrate Foodspotting’s 2nd birthday happening all over the country, with an International Eatup too. Find your local Eatup and join in the celebration: http://www.foodspotting.com/blog/posts/270-foodspotting-is-turning-two

Find me on Foodspotting and see what dishes I’ve spotted lately: www.foodspotting.com/droolius

Foodspotting
www.foodspotting.com
Follow @Foodspotting
Like Facebook.com/Foodspotting

 
Delish NY Bakery
8015 Turkey Lake Road, Suite # 200
Orlando, FL 32819
www.delishnybakery.com
Facebook Page
Twitter @delishnybakery

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

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Entering Le Macaron in Sarasota’s Saint Armands Circle, you find a boutique style dessert shop with accents of magenta on the walls with aluminum round tables and pink acrylic chairs for sitting. The space is modern and decorated nicely. The glass case showcases their specialty macarons, along with chocolates by Norman Love and a station for gelato.

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There were 16 macaron flavors available and I was tempted to try most of them. Since this was my first visit where I actually ordered my own macarons, I opted for a box of 20. Previously I was gifted by and shared macarons with guest blogger @iEatsByJEWELeS from desserts shops from up North. You can read the macaron posts [Here] and [Here].

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Le Macaron in Sarasota was recently featured in the Edible Sarasota Magazine with a front cover shot. Our group sat down with a few boxes of macarons and we spent some time tasting the treats and sipping on coffee. Food partner OD ordered a capuccino and I got a latte.

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Here’s the box of 20 macarons. No I did not eat all of them by myself, rather I shared them and brought some home. The box contained sweet flavors like Caramel Salted Butter, Mint with white chocolate, Madagascar Black Vanilla to a very unique Basil and White Chocolate. The Basil macaron I did like with its pronounced basil flavor, but I’m not sure if everyone will appreciate it’s uniqueness and flavor profile. I enjoyed it and I think its a good one to try for anyone. Highlights were also the Cassis Black Currant (blue macaron) with its tart/sweet filling and my favorite the Colombian Coffee. The Colombian Coffee had a rich coffee flavor with the perfect sweetness.

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Crunchy Piedmont Praline – this was the first macaron I ate and it was great. The outer shell is crisp, with a soft filling, and a balance of sweetness and Praline flavor.

Macarons I have had thus far from other dessert shops have been a little flatter and larger like a cookie. The macarons at Le Macaron have a delicate crisp outer shell with a very soft and chewy inside. They are slightly smaller in circumference but a little taller and puffier, which is the traditional way they are made in France. The owner is French and the pastry chef who developed the recipe was trained in France. So that would make these macarons truly authentic and the recipe is specific to work in this area (more on that later).

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Each macaron has its own flavor profile and varies in sweetness. I enjoyed each one with a sip of my latte.

While ordering the box of macarons, I met the friendly owner who helped me pick out some flavors. I mentioned I was visiting from Orlando and she informed me they had just opened a location in Winter Park a few weeks ago. Well I was surprised and was glad to find out they have expanded to Central Florida and also a location in Miami. If you are in Southwest Florida and want a comfortable place to enjoy some sweet treats, I recommend going to Le Macaron in Sarasota.

Le Macaron
382 St. Armands Circle
Sarasota, FL 34236
www.lemacaron-us.com
Sarasota Facebook page

 

Next stop: Le Macaron in Winter Park, FL

Continuing the quest for macarons, I drove back the next day to Central Florida and stopped by the new Winter Park location on Park Avenue. Although it is down a hallway and not visible from the street, I think it is a cozy escape from the hustle and bustle of pedestrian traffic on Park Avenue.

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Keeping with the company’s theme and ambiance, the hues of pink and magenta are similar at this Winter Park location to the original Sarasota store. A few tables just outside of the shop provides a comfy seating area (which is next door to the seating area of Paris Bistro). This location being tucked away down a hallway can be beneficial during hot summer days and being able to enjoy your dessert without direct sun light.

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The same 16 flavors were offered and the same prices as well. I found out that the owner of this location is the son of the Sarasota owner. He moved to Central Florida from France 2 months ago and is keeping busy with this new store. He gave me some in depth knowledge about macarons in general and about Le Macaron’s recipe. Macarons are made from ground almonds and soft meringue, filled with a creamy filling. The humid and warm weather of Florida actually affects the meringue, so the recipe from France was slightly modified to work in this area. The Le Macaron recipe was developed by his brother-in-law who studied how to make macarons in France. So the art of making these treats has been perfected in house, by way of French pastry training. That must be the reason why several people (online) have claimed these macarons to be just as good, if not better, than the ones found in their country of origin.

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Available in a duo or a box of 6 macarons, its a nice little gift to give anyone or enjoy yourself.

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Chestnut, Passion Fruit, Colombian Coffee, Belgian Dark Chocolate, Lemon, Sicilian Pistachio

I took these 6 home and ate them the next day. They were all still good a day later, keeping a crisp outer shell and maintaining a delicate center. The lemon was surprisingly nice and refreshing, and of course the Colombian Coffee was my favorite.

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Cappuccino - this was a smooth and enjoyable without sugar. It pairs well with macarons or enjoyed by itself (I drank most of it before I ordered the pastries). I liked this one slightly better than the latte in Sarasota, but both feature a good bean roast.

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Madagascar Black Vanilla, Creme Brulee Cherry, Colombian Coffee

If you plan to eat the macarons right away, they simply put them in a small clear plastic bag. All three were good, nice balance of sweetness to named flavors, but I think you know which one was my favorite.

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The shop features a selection of chocolates by Norman Love, which I heard are very popular. Also based in Southwest Florida, these mini pieces of chocolate art with beautiful colors will have to wait for another trip. I did sample a few of the gelatos and I ended up ordering a small Lemon Merengue gelato. Make sure to sample some flavors, you may end up ordering a gelato with your macarons.

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My first visit to Le Macaron in Winter Park was in the evening, which are the photos above. Found tucked away down a hall way with 2 long Koi fish ponds, its a pretty atmosphere. From Park Avenue they do have a sign directing you to their location, but if you spot the Paris Bistro sign above, then you know you’re walking down the correct hallway.

This is a great addition for desserts to Winter Park and Central Florida. With a few other French restaurants and bakeries, let’s see who else will start selling macarons in the area. The local market is filled with so many cupcake and frozen yogurt shops, macarons may be the next trend if you can get the recipe right. Macaron shops are popping up in all the major cities, along with a macaron food truck in the Northeast. The owner informed me there are many different styles of macarons, from large to small, with many different flavor combinations. I actually found I enjoy tea flavors such as green tea or Earl Grey flavors. While there is no wrong way per say to make a macaron, it’s always good to taste the classic version first. Visit Le Macaron to get a taste of an authentic French version and see which macarons you like best.

Le Macaron
216 Park Ave.
Winter Park, FL 32789
www.lemacaron-us.com
Winter Park Facebook page

 
Words and photos by Julius Mayo Jr.
Content and photos © Droolius.com 2012

 

Over the last few months, food truck operators across North America have been busy submitting their videos to the Eat St. contest, telling us why they think they should be the next truck featured on the show. We’ve received touching, hilarious and informative submissions from across Canada and the US and now it’s time for food truck lovers and foodies to show their favorite cart some support by voting for their favorite video!

T H E P R I Z E

So, what will your support mean for a lucky, hard working food cart vendor? The winning video may appear on TV and/or on the Eat St. website and will be given to the winner to use and distribute as they please (think: free professional video for advertising purposes!). The five videos with the highest number of votes from fans will win the Fan Favorite award and will be eligible to win the grand prize – an Eat St. segment starring their cart!

V O T I N G

Eat St. fans cast your votes from Jan. 5 to Jan. 31, 2012 for the vendor you would most like to see on the television show. You can vote once per day! Just be sure to register for an account on the contest website in order to cast your vote (this ensures your privacy and eliminates spam). Voting opens on January 5th, 2012 at 1pm (PT)/ 4pm (ET). In the meantime, you can check out the awesome videos submitted and register to vote: http://memelabs.com/eat-st/

T H E T R U C K S

Be sure to give your favorite food truck a shout out once you vote! Our contest hashtag on Twitter is: #eatstvotes

Alfresco Mobilista – South Carolina – @AlfMob

Aphrodisiac Ice Cream – Miami, FL – @aphorodisiacice

Blues City Biscuits – Portland, OR – @BCBiscuits

Bill’s Hotdogs – San Jose, CA – Bill’s Hotdogs Facebook

Bernie’s Burger Bus – Houston, TX- @BerniesBurgers

Chef Johnson’s Johnson – Westchester, NY – @johnsontruck

Chunk n Chip – all over California – @chunknchip

Colibri Cuisine – Austin, TX – @ColibriCuisine

Create Burger – El Paso, TX – @CreateGoEats

Dogellos – Austin, TX – @DOGellos

Go Fish Food Truck from Brother Trucker – Boston, MA – @BrotherTrucker

Dusty Buns Bistro – Central Valley, CA – @dustybunsbistro

Hail Caesar – Atlanta, GA – @CaesarTruck

Gorilla Cheese – Hamilton, ONT, Canada – @Gorilla_Cheese

Gourmet Rockstars -Palo Alto, CA – @GourmetRockstar

Guanaco – Vancouver, BC, Canada – @guanacotruck

Hello My Name is BBQ – Charleston, SC – @hellobbq

Westcott Country Kitchen – Didsbury, AB, Canada – Facebook Page

Ruthie’s Rolling Café – Dallas, TX – @Ruthiesrolling

Memphis Munchies – Memphis, TN – @Memphismunchies

Momogoose – Boston, MA – @Momogoose

Oz Patisserie – Albuquerque, NM – @ozpatisserie

Papas Tapas MIA – Miami, FL – @PapasTapasMIA

Fat Boys House of BBQ – Bethlehem, PA – @fbhouseofbbq

Messy Giuseppe – St. Paul, MN – @MessyGTruck

Red Jett Sweets – Fort Worth, TX – @redjettsweetsFW

Red Oven Pizza – Carlsbad, CA – @RedOvenPizza

Smitten Ice Cream – San Francisco, CA – @Smittenicecream

Soho Road – Vancouver, BC, Canada – @SohoRoad

Soho Taco – Orange Country, CA – @SOHOTACO

The Bacon Wagon – Dallas, Fort Worth, TX – @baconwagon

Wing Xpress – Houston, TX – @WingXpress

Bacon Bacon – San Francisco, CA – @baconbaconsf

Twirlees- Chatham, ON, Canada- @twirlees

Way South Philly – Austin, TX – @waysouthphilly

Streat Food – Ferndale, WA – @streatfood

Hot Diggity Dog – Erieau Beach, ON, Canada

The Cinnamon Snail – Hoboken, NJ – @veganlunchtruck

El Diablo Tacos – Brooklyn, NY – @eldiablotacos

Wandering Bean – Toronto, ON, Canada

Chef Shack – Mpls./St.Paul, MN – @chefshack1

Luncha Libre – Phoenix, AZ – @LunchaLibre

So-Cal Tacos – Dallas, Fort Worth, Texas – @socaltacos

Puerto Vallarta Amigos – Victoria, BC, Canada – @pvamigos

Mama Marci’s – Hoboken, New Jersey – @mammamarci

Sweiner’s Swiss style hot dogs – San Diego, CA

49er Kitchen – El Paso, TX

Eat Jo Dawgs – Dallas, FW, TX – @eatjodawgs

Guapos Tacos – Philadelphia – @guapostacos

Mad dog Underground Cafe – Texas

Nammi Truck – Dallas, FW, TX – @nammitruck

Crepe Nation, LLC – San Antonio, TX – @crepenationllc

Rickshaw Stop – San Antonio, TX – @rickshawstopsa

 
Again, voting opens on January 5th, 2012 at 1pm (PT)/ 4pm (ET). Check out the awesome videos submitted and register to vote: http://memelabs.com/eat-st/

 
Words & Content by Eat St.

Twitter @EatStTweet
Facebook www.facebook.com/EatSt