Florida Foodies Restaurant & Travel Magazine

Healthy Eating for the New Year

noreply@blogger.com (floridafoodies) — Mon, 16 Jan 2012 21:04:00 +0000

It’s January, the beginning of a new year, and the time that most of us make resolutions. Many people will attempt to diet and lose weight, just like they have in the years before, but in a few months they’ll give up again because diets don’t work.

Why not forget about making resolutions and instead make an effort to change our life styles to becoming more healthy? A healthy life style means eating more fruits and vegetables, controlling fat intake, controlling portions, and exercising more.

A few years ago, I learned about a flavorful alternative to use in place of butter or cooking oils. It is Coconut Oil. In 2011 when I helped a friend relearn how to cook to accommodate food allergies, Coconut Oil became even more valuable in my pantry. As I did research about Coconut Oil, I was fascinated with all of the research that indicated its many health benefits. When I blogged about using it to create vegan ice cream, Kelapo Coconut Oil noticed me and asked if I would mind sharing some of my recipes that feature Coconut Oil. I was delighted to accommodate them, and for the next six months I'll be featuring a recipe every month that uses Coconut Oil.

For the rest of this article and recipes, visit Chef Jessica Bright's site HERE.

Visit Chef Jessica's site...

noreply@blogger.com (floridafoodies) — Tue, 05 Jul 2011 18:27:00 +0000

Florida Foodies Restaurant & Travel Magazine is on hiatus while I help Chef Jessica Bright revamp her web site.

Plenty to see there...visit: www.chefjessicabright.com for lots of recipes, great articles and videos.

Summer Camp for Foodie Kids in Jacksonville

noreply@blogger.com (floridafoodies) — Wed, 08 Jun 2011 23:56:00 +0000

Chef Jessica is offering two summer camp sessions for Jacksonville area kids this summer. The first session is June 13-17; the second session is June 20-24.

Surf over to her blog for details.

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21st Annual Jacksonville FOODFIGHT

noreply@blogger.com (floridafoodies) — Wed, 01 Jun 2011 08:00:00 +0000

First Coast’s finest foods and spirits to headline party at 21st Annual Jacksonville FOODFIGHT, presented by EverBank

JACKSONVILLE, Fla. – Ready. Set. FOODFIGHT!

Fine food and spirits will abound – along with a festive battle for best culinary presentation – on Thursday, June 9, when the 21st Annual Jacksonville FOODFIGHT™ takes place at EverBank Field’s Touchdown Club East.

This year's event – sponsored by EverBank – will bring together more than 50 of the First Coast's finest restaurants, caterers and beverage wholesalers for a friendly competition where partygoers prove to be the biggest winners. The event has raised more than $1 million to help fight hunger in Jacksonville over the last 20 years and hopes to raise at least $100,000 in 2011 - with all proceeds benefiting Second Harvest North Florida.

"Doing a good thing and having a good time is truly the theme of this great event," said Eddie Fink, chairman of the FOODFIGHT committee, which coordinates the event. "That goes for all who participate – vendors, volunteers and guests. The restaurants and beverage distributors do an incredible job knowing that 100 percent of the proceeds from the event go to Second Harvest to aid in the fight against hunger and food insecurity in our community."

Tickets for the event are $60 for general admission and $100 for VIP access, both of which include tastes of delightful dishes prepared by the top restaurant chefs in the city, along with numerous beverages and live entertainment. The VIP admission entitles partygoers to a private reception with access to all restaurants on the upper level from 6-6:30 p.m.; a private seating area available throughout the event; automatic entry into a prize drawing for a variety of special items, including a bicycle, hotel stays and tickets to special locations; a commemorative FOODFIGHT wine glass; and exclusive access to the Jaguars Suites level.

A unique raffle will also be held that features the winner’s choice of one of three exciting prizes – a new 2011 Harley-Davidson Sportster Forty-Eight motorcycle, provided by Adamec Harley-Davidson; a pair of “his and hers” Yamaha 125cc scooters, provided by Beach Boulevard Motorsports; or $5,000 cash. Tickets for the raffle are $100, and only 300 tickets will be sold.

Fink said the event is the party of the year in Jacksonville – but most importantly it is a party for a great cause.

Demand for resources from Second Harvest increased by more than 150 percent in the last three years, and that increase has not slowed in 2011, according to Second Harvest Interim Executive Director Karen Rieley. The food bank is moving nearly two million pounds of food per month through its warehouse on Jessie Street – the equivalent of more than 1.3 million meals for people in need.

“People are reaching out for help," Rieley said. "We are answering the call for many of those individuals and families, but it is a challenge that grows each day. There are people in our community who are hurting – specifically children – and our role is to make sure they have the food resources they need to get back on their feet and move past these hard times. Events like the Jacksonville FOODFIGHT are critical in helping us to accomplish this work.”

Food distribution at Second Harvest has steadily risen in recent years, from 6.62 million pounds in 2007, to 7.65 million in 2008, to 10.3 million in 2009 and 19.3 million pounds in 2010. Rieley said projections show Second Harvest distributing more than 22 million pounds in 2011, but that total could rise.

For every $1 donated, Second Harvest is able to generate seven meals for people in need. If the FOODFIGHT achieves its goal of $100,000 it will allow the Food Bank to supply 700,000 meals for north Florida families in need.

The Jacksonville FOODFIGHT is the largest fundraiser of the year for Second Harvest North Florida.

To order tickets or purchase sponsorship packages, visit JACKSONVILLE FOODFIGHT or call 904.739.7074.

Blue Crab Festival

noreply@blogger.com (floridafoodies) — Fri, 27 May 2011 17:54:00 +0000

Memorial Day Festivities Abound in Palatka...

So you're looking for something special to do this Memorial Day weekend. Head out to Palatka for the Blue Crab Festival! It starts Saturday at 10:00 a.m. and lasts all weekend, so you can go back for more. "More what? " you ask. More crab, more entertainment, more family activities, and MORE FUN!

Admission is FREE, parking is FREE, and entertainment is FREE!!! That means WEEKEND FUN = FREE, FREE, FREE!!!

Arts and crafts exhibitors from around the Southeastern United States will be there. You'll find toys, furniture, pottery, stained glass, clothes, paintings, jewelry, quilts and more on hand as well delicious seafood chowders, gumbos and...well, C R A B S!

And if that isn't enough, there's plenty of entertainment, including a beauty pageant on Saturday and various music artists and bands throughout the weekend, concluding Monday afternoon.

Fore more information, visit their web site at http://www.bluecrabfestival.com.

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Magnet Schools Teach Lifetime Skills

noreply@blogger.com (floridafoodies) — Fri, 27 May 2011 02:51:00 +0000

Culinary Arts Students from Frank H. Peterson Academies of Technology Win National Cooking Competition

by Claudia McCants

I am a staunch supporter of the magnet schools program in Duval County, Florida. After all, my son has been a magnet student since the first day he walked into his pre-kindergarten classroom at the ripe old age of 4 years old. We'd visited for orientation the week before, so he knew the Montessori classroom had lots of interesting toys to keep him happy. What he didn't know, as he walked away from us without looking back once, was that we were just as happy because he was being given an opportunity to start his learning career in a very special way. He stayed in the Montessori program through grade 8, and then he went on to another magnet school, Frank H. Peterson Academies of Technology on the west side of Jacksonville.

This year, our son graduates with 4 years of training in the Communications Academy in commercial art. He plans to continue his studies in college, but when he walks up to get his diploma on June 6, he'll be ready to begin a career in graphic arts. The same can be said for the students in the school's Aviation, Automotive, Culinary, Early Childhood, Cosmetology, and Agriscience Academies.

This month, three culinary arts students--Alexus Baldwin, Leoniqua Jackson and Denver Singletary--won the 2011 "Cooking Up Change" National Healthy Cooking Contest in Washington D.C., with their winning recipe, a Caribbean-inspired beef rib salad with Moroccan rice and a sweet potato corn bread muffin. They defeated five other groups representing Chicago, Denver, St. Louis, Winston-Salem and Washington D.C.

The Cooking Up Change competition challenged culinary students from around the nation to create a nutritious menu item that could be prepared in six steps or less using widely available ingredients. Students had to submit their recipes for a nutritional review before each menu item was approved for the competition. Before going to the national contest, teams competed on a local level. Only first-place teams went on to the final competition in Washington D.C.

In addition to the cookwear set that was presented to all of the finalists in the national competition, the Peterson team also received a gift certificate to a culinary supply store, a trophy, and an all-expense dinner at a local gourmet restaurant.

Congratulations also goes to Peterson's Culinary Instructor, Judy Schmidt, and Chartwell's Food Service for their dedication and hard work in mentoring the students.

Hot Weather Means It's Time For Ice Cream!

noreply@blogger.com (floridafoodies) — Thu, 19 May 2011 15:06:00 +0000

Jacksonville, Florida - Since 1948, Dreamette has been serving the same hand-dipped soft serve ice cream from its Murray Hill location to patrons from all over Jacksonville. It's a piece of Americana, an old-fashioned ice cream shop near the intersection of Edgewood Avenue and Post Street. Generations of families have been coming to the same location for decades to enjoy Dreamette's frozen treats. For many local residents, a visit to Dreamette is a "family tradition".

Any evening, you'll find the parking lot full. Patrons stand in front of the store--some waiting in line, others chatting with friends while they lick tall ice cream cones or enjoy tasty banana splits. More customers sit lazily on park benches or in their cars, happily sipping milkshakes, floats, and dipping into luscious ice cream sundaes.

If you go often enough, it's worthwhile to have a coupon punched to earn free ice cream for future visits. (Monday is a DOUBLE PUNCH day.) On holidays and rainy days you'll likely be rewarded with a special offer or discount.

On our most recent visit to Dreamette we happened to meet friends in line. They were enjoying cones with a van full of family members, and we learned they were taking advantage of a contest one of them had recently won. Apparently they'll be eating free ice cream for a very long time. Two police cars pulled up and parked but nobody flinched--they were there for an ice cream break too, just like the rest of us.

If you've read my column before, you already know I'm an avid fan of frozen custard, and while Dreamette calls their product 'soft serve' ice cream, they could have fooled me. If it's not frozen custard, it certainly is premium ice cream.

You'll be served from a walk-up window at the front of the building. Their menu includes soft ice cream in chocolate, vanilla, strawberry or a twist of any two flavors. The milkshake menu is so varied that I won't even attempt to list it here; but peanut butter and pina colada are two of the flavors...that should give you an idea of how many flavors they offer.

The story is open all year long with summer and winter hours. As a general rule, they close around sunset. Take cash...debit and credit cards are not accepted.

RELATED ARTICLE:

Time For Frozen Custard

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Work for Mario Batali

noreply@blogger.com (floridafoodies) — Thu, 12 May 2011 12:53:00 +0000

So you have amazing skills and you want a chance to show them off...what do you do?

How about moving to New York to work for Mario Batali!

World Class Chef Batali needs a Media Production Coordinator to assist him in all activities relating to upcoming media (TV and web) projects. You'll work closely with Chef Batali and his team, assisting in all aspects of television and online production. This is a job for anyone that is interested in food, wine, travel, TV, and media.

You know Chef Batali from his television appearances on the Food Network and PBS. He is a critically acclaimed chef, restaurateur, and award-winning author. Among his many accolades, he was named "Man of the Year" in the chef category by GQ Magazine. He has also won the James Beard Foundation's "Best Chef: New York City" award. In addition, The James Beard Foundation awarded Mario "Outstanding Chef of the Year".

If you believe you've got what it takes to keep up with this fast-paced super chef, APPLY TODAY and post your resume on Monster.com. You'll see a complete list of job requirements and benefits on their site.

Good luck!

Palma Maria Restaurant in Casselberry Celebrates 30th Anniversary

noreply@blogger.com (floridafoodies) — Thu, 12 May 2011 04:08:00 +0000

CASSELBERRY, Fla. — Palma Maria’s Italian Restaurant is celebrating its 30th anniversary in May.

The Rosinola family opened the Palma Maria Restaurant at 1015 SR 436 in Casselberry in May of 1981.

John Crossman, president of Crossman & Company, the real estate firm that manages the Summit Plaza where Palma Maria Restaurant is located, said the restaurant serves a wide variety of Italian specialties including hand-made breads and marinara sauce.

The Rosinola family named it after the mother, Palma Maria.

For more information, visit palmamaria.com.

A Visit To Planet Omlet

noreply@blogger.com (floridafoodies) — Fri, 10 Dec 2010 11:43:00 +0000

December has been busy and I haven't had enough time to write for the blog this week. We're busy with holiday preparations, expecting visitors to arrive (starting this coming Monday), and getting ready for an exciting event next weekend when Mr. and Mrs. Florida Foodie repeat our wedding vows on our 18th anniversary. Afterwards, we'll have a reception and so far we've received almost 60 RSVP's...we're expecting a fairly large crowd of family and friends.

Some of our church friends, and a few of our family members, have offered to help with the reception. Some are making side dishes while others prepare desserts. The reception will feature a glazed ham, chicken wings, and a wide array of appetizers. Perhaps you'll now understand why there hasn't been time to write for our Foodie Blog this week.

While snooping around on the Internet for more food ideas, I came across this nifty site called Planet Omlet at http://www.omlet.co.uk/club/planet/planet.php -- a site for bloggers who raise chickens and house them in an eglu. "Igloo?" you may ask. "No, silly foodie," I'll respond. "Doesn't everybody know that an eglu is a modern urban chicken coop?" I certainly didn't!

If you're now wondering why I'm telling you about this site, it's because I consider it to be a tasty little morsel...a site inhabited by eglu club members (bloggers) who share their chicken raising experiences and sometimes a genuinely good recipe (like the one for Giant Biscuits posted by Minnesota blogger Three Swingin' Chicks).

So, please forgive me if I don't post as much this week. I guarantee I'll be in the kitchen cooking. I just may not have the time to share that experience with you...yet.

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Raspberry Spritz Cookies

noreply@blogger.com (floridafoodies) — Tue, 07 Dec 2010 13:50:00 +0000

Sunday afternoon was a blast!

I went to our church's Christmas Cookie Swap, which is actually a good excuse for 30 ladies to get together for lunch and have a good time. After enjoying an exceptional luncheon, we participated in several fun activities, including making gingerbread ornaments, and a contest in which two teams had to dress a model in a costume fashioned from wrapping paper, ribbons and bows. We also voted on the person who was dressed up in their best Christmas attire. The winner--a woman dressed from top to bottom in Christmas clothing and jewelry--won a plaque. Next, we voted on the best cookie presentation, and finally, we voted on our very favorite cookie.

There were so many cookies I can't possibly remember them all--Chocolate Chip Cookies, Red Velvet Cake Cookies, Coconut Macaroons, Peanut Butter and Chocolate. My mind reels as I try to remember them all.

This is "my" favorite cookie from the swap. It reminds me of a cookie my mom made, only different. I honestly like this one better than mom's because of the filling. They were perfect little bites of buttery-goodness, and worthy of being sold in a boutique shoppe.

Thanks to Kylene Hodges for the cookie and the recipe. You'll need a cookie press to make these little gems.

Enjoy!

RASPBERRY SPRITZ COOKIES

Ingredients:

1½ cups softened butter
1 cup granulated sugar
1 egg
2 Tab. milk
1 tsp. vanilla
½ tsp. almond extract
3½ cups all purpose flour
1 tsp. baking powder
Raspberry Jam

Instructions:

Preheat oven to 375 degrees F. Cream butter and sugar thoroughly. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to mixture, mixing to make a smooth dough. DO NOT CHILL.

Place dough into Cookie Press and press cookies on ungreased cookie sheet. Use a disk that is shaped like a flour or wreath. Fill the center or each cookie with a small dot of Raspberry Jam.

Bake 10-12 minutes, until edges are lightly browned.

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Christmas in Orlando

noreply@blogger.com (floridafoodies) — Sun, 05 Dec 2010 07:43:00 +0000

One of our favorite all-time Christmas memories is a trip to Orlando for the Christmas holiday season. Although we live in northern Florida, just a few hours from the parks (Disney World, Universal/Islands of Adventure, and SeaWorld), we usually elect to stay in the Orlando area--whether we're vacationing for a weekend or a week.

At Christmas, a stay at a time-share or rental house/condo is perfect for a family vacation because you can decorate your quarters for the holidays, and make your resort your "home away from home." (We've done this in Florida and we also did it in Gatlinburg, Tennessee.) With a kitchen, you can eat breakfast and dinner at "home", and enjoy lunch while you're touring the town.

Right now, we're experiencing a cold spell in Florida and that's exactly what happened the last time we went to Orlando just before Christmas. Make sure to check the weather forecast before you go and pack accordingly. You may need "warm weather" clothes for during the day and "cold weather" clothes for chilly days and nights. That year, when we visited both DisneyWorld and Universal for the holidays--it began to rain during Disney's Christmas parade, just hard enough and long enough to make us feel cold. We ran into the Emporium and purchased wool gloves and hats (sporting Disney characters) just before the rest of the crowd stormed the store. Before we left, they had sold out of both hats and gloves. Still, as far as we were concerned, the chilly weather just added to the Christmas spirit and we went about the rest of the day as normal, except we were bundled up and felt pleasantly warm.

We've visited both parks before Christmas and after Christmas (between Christmas and New Year's Day). There's always plenty to do. Grinchmas at Universal's Islands of Adventure is a special way to celebrate the holidays.

This year from early December through early January 2011, Seuss Landing™ is transformed into the wintry wonderland of Grinchmas™, featuring the incredibly popular live musical performance of “How The Grinch Stole Christmas.” This hilarious and heart-warming live show stars The Grinch™ himself and features music recorded by Mannheim Steamroller, along with a whole town full of singing and dancing Whos. You may run into many of your favorite Whoville citizens around the park, and watch out for snow!

The world's most famous parade has become a holiday experience for park guests at Universal Studios®. It features some of the most popular balloons and floats from MACY'S Thanksgiving Day parade in New York City, and includes the parade's excitement and pageantry, complete with a festive tree-lighting ceremony by Santa Claus himself, exhibited each day of the holiday season through the New Year.

You can also enjoy a holiday concert series featuring Mannheim Steamroller (Dec. 4, 11, 18), and Sounds of the Holidays, Dec. 5 - January 1 (excluding Mannheim nights). Also new this year is the Holiday Village, offering unique gifts, yummy treats for gifts, and crafts for kids.

The holiday festivities continue with Christmas in the City at Universal CityWalk, featuring live music, colorful decorations and lots of holiday cheer, from early December through early January 2011.

All of this is certain to keep you in the holiday spirit, but try to get there early when the park isn't so busy. By the afternoon, especially on weekends, expect lines to get longer.

RELATED LINKS:

UNIVERSAL ORLANDO/CHRISTMAS EVENTS

(To be continued. Next article, we'll talk about Disney World and how they celebrate Christmas.)

Brooklyn Pizza - Winter Park

noreply@blogger.com (floridafoodies) — Tue, 30 Nov 2010 13:54:00 +0000

by Lorenza McCants

Like most people I know, I am a fan of good pizza. The sad thing is that it has become very hard to find a good pizza anymore. Knowing this is why it was such a pleasant surprise to find this treasure of a restaurant on a recent trip to Winter Park, Florida.

We had planned a "college tour" trip for our son and his friends and decided that pizza would be a good idea for lunch while we were out that day. Some time spent searching online for affordable teen-friendly restaurants before we hit the road turned up this place and we decided to take a chance on it, based on reviews and recommendations from tourists and local residents.

Brooklyn Pizza is located at 1881 West Fairbanks Avenue, Winter Park, Florida, in the historic area of Winter Park, near the museums and antique shops. The exterior is not flashy and you might even pass it by unless your eye caught the sign standing on the corner of the building. Parking is adequate and the people running the restaurant went above and beyond in making sure that we were able to get inside with a wheelchair. The front entrance was not accessible for the wheelchair, but we were able to enter via the back door and proceeded to the dining area through the kitchen.

We realized after getting inside that the restaurant wasn't open yet. We had gotten there early but they weren't bothered by this at all. We had an appointment at the college at one o'clock that afternoon and needed to eat lunch as soon as possible. They were happy to take our order and seat us before the official opening time.

Seating was ample and the tables were clean. The restaurant overall was very clean and well-lit. One point to know is that the restrooms are outside and will require you get a key from the staff.

I watched the staff in the kitchen make our pizza from fresh dough and sauce made on site every day. It was refreshing to see that the pizza didn't start out as some frozen lump from the freezer.

We ordered two large pies and when they arrived it was clear to me that we were going to be in for a treat. The crust was perfect. Not too thick and foldable, just the way I love it. Great sauce, a good amount of toppings and just the right seasonings came together to make this pizza some of the best I've ever had. It was not greasy and held together well for being fresh out of the oven. It was hot!

Our entire party was very pleased with the entire experience, especially the authentic "Brooklyn" style pizza.

Brooklyn Pizza’s menu also features salads, spaghetti, ravioli, hot and cold subs, and buffalo wings.

I will give the pizza a 9.5 out of 10 just in case there is a pizza out there that is better...but I doubt it.

Brooklyn Pizza

Winter Park Area
(407) 622-7499
1881 West Fairbanks Avenue
Winter Park, Florida 32789
Store Hours:
Monday-Thursday 11:00 AM - 10:00 PM
Friday & Saturday 11:00 AM - 11:00 PM
Sunday Noon - 10:00 PM

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Food Network's Chef Robert Irvine Helps Revamp Jacksonville Restaurant

noreply@blogger.com (floridafoodies) — Mon, 29 Nov 2010 14:50:00 +0000

If you're a Food Network fan, you're probably familiar with celebrity chef Robert Irvine, host of Dinner Impossible.

Irvine and his design team will be in Jacksonville at Secret Garden Cafe on December 4 to 6, to renovate the restaurant and they must do so in just 48 hours...and for only $10,000! The renovation will be filmed as episode six of a new Food Network series, "Restaurant Impossible", which will debut next year.

On Monday, December 6, the restaurant will reopen with new decor and a revamped menu. You're invited to attend the grand reopening. Call Secret Garden at (904) 645-0859 to make dinner reservations. Chef Irvine will be on hand, and a film crew will be there taping the results of the makeover.

Secret Garden Cafe
10095 Beach Blvd # 600
Jacksonville, FL 32246-4778
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RELATED LINKS:

Chef Robert's Site

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The Day After (Thanksgiving)

noreply@blogger.com (floridafoodies) — Fri, 26 Nov 2010 18:54:00 +0000

If I offered you "Bubble and Squeak" for lunch, would you know what I'm talking about? Well, chances are, if you come to my house after Thanksgiving, you'll find a version of Bubble and Squeak on your plate. It is my favorite way to serve leftovers, especially at this time of the year.

Bubble and Squeak is a traditional English dish made from the cold leftover vegetables and meat from a Sunday dinner. The name is derived from the sound the food makes while cooking.

In the U.S., most of us might call this hash...or it may remind you of making salmon or tuna croquettes.

Thanksgiving Leftovers: Bubble and Squeak

Ingredients

Oil for frying
Chopped Turkey, Leftover Mashed Potatoes, and Leftover Dressing
Depending on which cooked vegetables you have leftover--you can add corn, carrots, peas, cabbage, Brussell Sprouts or any other vegetable you want to use, according to your taste. You can also chop up and fry an onion to add to the mix (optional).

Instructions

Chop the vegetables (which were prepared the previous day). Combine diced turkey (or any other meat you have leftover (pork, ham, chicken, duck, beef roast, or even fish), with mashed potatoes and vegetables; form into patties. You may need dip them in flour because of the "sticky factor", before you fry them.

Cook over medium heat until the underside is golden brown and crispy; then turn it and brown the other side. Be careful because the hot oil may splash you! Place fried cakes on a baking sheet with parchment paper or rack to drain.

If you have a lot of cakes, you can place the fried cakes in your oven to keep warm while the other cakes are being cooked.

If you have gravy, you can serve it over the patties, with cranberry sauce or relish on the side.

You might like this so much that you'll start making it from scratch. If you do that, you probably won't have any leftovers.

NOTE: You can also do this with breakfast items, such as potatoes, crisp bacon, cooked sausage, chopped hard boiled eggs, tomatoes. Vegans can make this without any meat...just use your imagine!

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St. Augustine is ready for the holidays and YOU are invited to join the festivities!

noreply@blogger.com (floridafoodies) — Sat, 20 Nov 2010 04:09:00 +0000

November 19, St. Augustine, Florida - We’re only half-way through the month of November and Florida is already dressing up for the winter holidays. Winter Wonderland opened in St. Augustine this evening and you’ll be able to take part in family-friendly outdoor activities at the amphitheatre until January 2. You can see snow with your kids and visit Santa and his elves. Admission is FREE. A fee is charged for some activities, such as ice skating, the slide, the Blizzard Bounce and the train.

Saturday night the nation’s oldest city will sparkle with millions of white lights during the 17^th Annual Nights of Lights Celebration, which will last through January 31. Visitors can tour ancient buildings and inns while listening to storytellers in period clothing. Trolley and train tours will take you over the city’s historic brick streets, passing luminaries in the town plaza, live holiday concerts, and antique shops dressed up for the holidays.

RELATED LINKS:

St. Augustine Holiday Events Calendar

Winter Wonderland St. Augustine

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Winter Wonderland photo courtesy www.winterwonderlandflorida.com. Night of Lights photo courtesy city of St. Augustine.

7th Generation Floridian Creates Buzz with Orange Blossom Pilsner Honey Beer

noreply@blogger.com (floridafoodies) — Fri, 12 Nov 2010 10:22:00 +0000

ORLANDO – Tom Moench, (pronounced Mench) the creator and owner of Orange Blossom Pilsner says he recently joined the University of Central Florida (UCF) Business Incubation Program because his beer expertise far exceeds his business acumen.

“I know beer, and the craft beer movement,” the Orlando native says emphatically. “Now I have a team of MBAs to assist me in establishing my own brewery; which previously seemed like quite a daunting task.”

Site Manager Melissa Wasserman said Moench fits right in with other business owners at the incubator, bringing a laid-back kind of atmosphere to the program.

“Orange Blossom Pilsner is a great addition to the Incubation Program because Tom is passionate about the company and moving it forward here in Central Florida. His optimism and work ethic are contagious,” said Wasserman.

Moench fell in love with his first beer when he was only 12, and started brewing his own in his kitchen at the age of 18. “I wasn’t old enough to buy beer, but I was old enough to buy the ingredients to make beer,” Moench says, recalling his most memorable ‘aha’ moment ever.

After years of studying every book he could find on beer and brewing, visiting as many breweries as he could, and tasting lots and lots of beer, Moench began to experiment with making “different” beers using everything from ginseng, spices and shitake mushrooms to oak, coconut and fresh fruit. But, it was the 2.3 teaspoons of fermented orange blossom honey per bottle that seemed to give his home brew exactly what he had been searching for: a clean, crisp, yet complex, flavor that appealed to almost everyone.

Moench--a likeable, quirky character with nearly 20 years of behind-the-scenes experience in the theater, film and television – started his first brewing company in 1994 with two intentions: to make better beer and run a beer distributorship that brought great craft beers like OBP to Florida.

Since then, he has received a few patents on brewing devices and has sold the distributorship to focus on his own beers.

The flavor combination has been a huge hit, making Moench realize that he knows quite a bit about business; at least the beer business. Orange Blossom Pilsner – a Central Florida-based craft-brewed beer company – currently is on tap at 50+ locations in Central Florida and is available in bottles at more than 600 locations throughout the state, including many Publix supermarkets and ABC Liquors. It’s also been the number one selling beer at the Mellow Mushroom in Winter Park since they opened.

And, the growing company – which already has distribution in Georgia, South Carolina, North Carolina, Tennessee, and Alabama – recently expanded it’s coverage to include South Florida after receiving requests for it from bar and restaurant managers who sampled it at beer festivals.

“My beer is sold on its merits,” he says. “It’s crisp and clean and there’s no harsh bitter finish to it. People love it”

Word about OBP – as the nectar is known to those familiar with its smooth-not-sweet fermented orange blossom honey taste – has begun to spread as plans recently started taking shape to have Orange Blossom Pilsner start its own brewery right here in Central Florida.

“People get really excited about a local craft-brewed beer and they love the taste, but when they hear that it’s actually brewed in Greenville, S.C. they are a little disappointed,” Moench says. “So, we’re doing the preliminary work to finally have our own brewery in Orlando, and I’m delighted to have help from UCF’s Business Incubation Program.”

Moench – King Bee or the Tom the Beer Guy as his “beesiness” cards identify him – says his idea always has been to have OBP brewed here, but he first wanted to build the brand up to justify the expense of a brewery. So, for the past three years, the brewer at the Thomas Creek Brewery in Greenville has done a great job brewing up about three batches of Orange Blossom Pilsner for Moench every month.

“Basically, its contract brewing,” he says. “I taught them how to brew my beer and I just pay them to make it for me.”

But clearly, many people know that OBP has its roots right here in Central Florida. That’s evidenced by the sight of Moench cruising around in his brightly colored, Scion XB that sports a custom yellow design, complete with bees, a honey dipper and the OBP logo.

Various websites about craft-brewed beers – which often feature exotic flavor combinations – talk about Orange Blossom Pilsner with comments like: not too sweet, refreshing, worth trying, and mention how nicely the malt melds with the honey.

Comments like those make Moench happy that he achieved his beer brewing goal; at least for now. He and his beer also have become Internet sensations, turning up numerous hits that either mention them in word or feature Moench talking about it on video sites such as YouTube.

In addition to bringing home numerous awards for OBP [2009 and 2008 People’s Choice awards at the Tallahassee Beer Festival, 2009 Gold Medal for Best Beer at Festival Award at Hotoberfest in Atlanta, and 2004 Bronze Medal at the Great American Beer Festival in Denver] Moench also has become so recognized that he judges at the prestigious Great American Beer Festival.

“I’m the only person from Florida to ever judge at the Great American Beer Festival,” he says proudly of his seven times as a GABF judge.

He’s also proud of two other Orange Blossom Pilsner products: OBP2, which uses the same recipe as OBP, but with half the water. OBP Squared clocks in at 11%abv (alcohol by volume) and Toasted Coconut Porter or TCP, which Moench calls a smooth, light-bodied, dark beer with a subtle toasted and coconut flavor, is 5.25%abv.

Beer is his baby. It’s his life. Moench not only creates beer, he truly loves beer. And, his passion increases when he talks to people about it.

“People love my beer,” Moench says. “I know it! They tell me they do.”

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About the UCF Business Incubation Program:

Since its founding in 1999, the UCF Business Incubation Program has helped more than 140 emerging companies (including 90 current clients) create over $800 million in annual revenue and more than 1600 new jobs with an average salary of $59,000. With eight facilities across the Greater Orlando community, the Incubation Program is a collaboration in economic development between the University of Central Florida, Orange County, The City of Orlando, Seminole County, the City of Winter Springs, The City of Sanford, Lake County, The City of Leesburg, Osceola County, The City of Kissimmee, City of St. Cloud and the Florida High Tech Corridor Council. For more information, please visit www.incubator.ucf.edu.

For more information please contact:

Tom Moench, Owner, Orange Blossom Pilsner, 407-492-8682, Tom@OrangeBlossomPilsner.com;

Melissa Wasserman, Site Manager, UCF Business Incubator-Orlando, 321-281-8384, mwasserm@mail.ucf.edu;

Gordon Hogan, Director of Operations, UCF Business Incubation Program, 407-882-1157 ghogan@mail.ucf.edu;

Charlene Hager-Van Dyke, Larry Vershel Communications, 386-532-8862 or 407-644-4142; chagervandyke@yahoo.com

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Casting: 24 Hour Restaurant Battle in Orlando

noreply@blogger.com (floridafoodies) — Tue, 09 Nov 2010 14:13:00 +0000

Who should apply:

Two person teams with pre-existing relationships. Husband/wife, ex-husband/wife, father/daughter, mother/son, newlyweds, brothers, sisters, twins, cousins, best friends, etc.

Those with the skills to run a restaurant. Applicants may have lots of restaurant experience, no restaurant experience, or some combination of them both. One member of the team will run the “back of the house” and one member will run the “front of the house”. As a team you must have the skills to open and run a restaurant!

Those with lots of personality. Teams must be charismatic and outgoing! Must have lots of energy!

Orlando casting call information:

Date: 11/14/2010
Time: 10am - 1pm
Location: Holiday Inn Orlando
5905 Kirkman Rd.
Orlando, FL 32819

Please go to www.24hourrestaurantbattle.com to download two applications (one for you, one for your partner). Please bring completed applications along with recent photos to the casting call.

E-mail casting24orlando@gmail.com with any questions.

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Angel Food Ministries & Share Florida -- Helping Out at Thanksgiving

noreply@blogger.com (floridafoodies) — Mon, 08 Nov 2010 11:24:00 +0000

For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in. - Matthew 25:35

More than likely—since most of our readers are foodies and travelers—you’re making your Thanksgiving plans, whether you are preparing the menu for your family dinner or you're preparing to visit relatives and friends for a Thanksgiving feast.

This year, with the economy pinching at our pockets and clasping our wallets a little tighter, money may be presenting a problem. Some of us are out of work and others are underemployed and getting paid far less than they were in the past. Many families have expanded, and I’m not talking about new babies joining the brood. I’m referring to older children moving back in with their parents, or grandparents moving in with their grown adult kids. Even with our budgets painfully squeezed, we still want to continue our Thanksgiving traditions, and part of that tradition is sitting around the table together to give thanks to God for our blessings.

Angel Food Ministries and SHARE FLORIDA, two food programs that offer deeply discounted food to those in need, are making their preparations as well. Typically, we think of “those in need” as “other people”, but things have changed drastically in the past two years and many of us need a little help…especially with groceries. Both organizations offer food packages to ANYONE—there are no income requirements, no qualifications, no minimums or applications.

Thanksgiving is also a time to share our blessings, so you may want to consider giving the gift of "Thanksgiving Dinner" to a relative or another family.

Angel Food Ministries is offering the following Thanksgiving package for just $36—but time is of the essence. The last day you can order this holiday box is November 11. Their 'Thanksgiving Box' includes the following:

7.5 lb. Perdue Roasting Hen
3 lb. Boneless Netted Ham Roast
12 oz. Corn Bread Stuffing Mix
1 lb. Frozen Cranberries
12 ct. Mini Corn Cobbettes
2 lb. Green Beans
2 lb. Diced Sweet Potatoes
12 ct. Whole Wheat Dinner Rolls
1.7 oz. Brown Gravy Mix (makes 2 cups)
Dessert

SHARE FLORIDA also offers a similar Thanksgiving package for just $30. You'll need to order by 5:00 p.m. on November 8...which is TODAY! The Thanksgiving box includes:

4.5 lb. Boneless Turkey Breast
2 lbs. Frozen Green Beans
2 lbs. Frozen Corn
Stuffing Mix
Jellied Cranberry Sauce
Gravy Mix.
2.5 lbs. Potatoes
4 Sweet Potatoes
2 lbs. of Onions
1 Head of Celery
4 Apples

Food Pickup for the Share Florida Thanksgiving meal is November 20.

This holiday season, SHARE has partnered with regional food banks in the state of Florida to help you help others in your community. When you purchase a "SHARE The Season Florida package", it is a quick, easy way to make a major difference in your community.

Donating a package is very simple. Go online, select SHARE The Season Florida and enter the number of packages you would like donated in your name. SHARE will take care of delivering your packages to regional food banks just in time for those holiday meals.

These holiday packages are in addition to the normal November offerings, so check their websites for more details and delivery locations.

Both organizations welcome volunteers and monetary contributions to help in their efforts.

RELATED LINKS:

Angel Food Ministries

SHARE FLORIDA

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Breyers Sundae Showcase

noreply@blogger.com (floridafoodies) — Tue, 27 Jul 2010 22:35:00 +0000

Breyers Sundae Scoop-Off Contest comes to Jacksonville!

by Chef Jessica Bright

When I was 5 there was one food I revered above all others. Though I cannot remember the name of the restaurant that served it—or anything else on the menu—I clearly remember the beautiful and delicious “Mr. San Francisco”. This ice cream sundae featured a scoop of ice cream decorated with whipped cream, candy, and an ice cream cone for a hat. I begged my parents to take me as often as possible to enjoy this feat of culinary wonder. There was no happier time to me than when I had the chance to sit at the table with my parents (who were usually in a good mood after a meal out) and enjoy this ice cream sundae. In retrospect we didn’t dine at that restaurant on a regular basis and I’m not sure why they gave this clown sundae its name; but it firmly established a memory that I treasure.

A few weeks ago a representative for Breyers All Natural Ice Cream contacted me to help with their Sundae Scoop-Off contest. I immediately remembered the ultimate sundae of my childhood. When they asked me to create a unique recipe to reflect Jacksonville, I hoped to find something that would form special memories for others—just like the Mr. San Francisco did for me.

Foods can help create such happy memories and traditions. Ice cream sundaes are an excellent treat that can be a wonderful tool for this. In addition to being tasty, when making them you have the freedom to be creative, ice cream lovers of all ages can get involved in the process, and sundaes automatically give a feeling of celebration to any occasion. Even for those that are calorie conscious this can be a very healthy dessert option when combined with toppings like fresh fruit.

Breyers will be having a “Sundae Showcase” at local events in eight different cities, where free scoops of ice cream will be given out as well as sundae demonstrations by food enthusiasts like me. You can gain more information about these events and the featured sundae recipes by visiting the official Breyers web site. On July 31st I will be at the Riverside Arts Market in Jacksonville from 10am-4pm as part of this tour. I hope you will join us there!

To enter the Sundae Scoop-Off Contest, details are also posted at www.breyers.com. The Grand Prize includes a trip for 4 to Chicago where the winning family will have a private cooking class with celebrity chef Gale Gand and a year of free Breyers All Natural Ice Cream.

And that special sundae I wanted to create—I hope you’ll agree that the “Jaguar Sundae” is both tasty and memorable. I chose this recipe to help reflect our favorite type of cat here in Jacksonville, our very own Jaguars.

RELATED LINKS:

Check out which cities will feature Breyers Sundae Showcase and see Chef Jessica's "Jaguar Sundae" recipe on the Breyers Ice Cream web site.

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There's Always Something You Can Do in Florida—even when Cash is Low!

noreply@blogger.com (floridafoodies) — Thu, 15 Jul 2010 12:45:00 +0000

This page has relocated HERE (http://floridafoodiestravel.blogspot.com/2010/07/theres-always-something-you-can-do-in.html)

Summer - Time for "Frozen Custard"!

noreply@blogger.com (floridafoodies) — Fri, 09 Jul 2010 07:25:00 +0000

by Claudia McCants

Summer brings back wonderful memories of family vacations when we’d find a roadside picnic grove and enjoy the sandwiches and potato salad my mom had made for the trip. When we visited my dad’s family in Tennessee, we knew we would enjoy a huge breakfast each morning, the tabletop covered with my Aunt Erdie Mae’s homemade biscuits, breakfast meats—ham, sausage or bacon—served with fresh sliced tomatoes and tall glasses of sweet tea. Wherever we were on July 4th, we’d enjoy my dad’s famous pulled pork with homemade barbeque sauce. And although my grandmother in Pennsylvania served awesome meals, my biggest memory is of family corn picnics—yes, I said CORN PICNICS—when my grandfather and uncles would pick corn from the fields, boil them beneath the apple tree in the backyard, and serve endless amounts of corn on the cob served hot from the kettle on tables covered with newspaper. Afterward, there would always be icy cold watermelon, with a crowd of people standing beneath the ancient tree, munching carved melon slices and spitting the seeds on the ground.

Whether we were at home in Maryland or on vacation in Pennsylvania or Tennessee, I think my fondest memory is of frozen custard. I’m not talking about boiled custard, or soft ice cream, and I’m not even talking about homemade ice cream—I don’t think anybody in my family owned an ice cream maker. As a Sunday treat, my parents would take us to Bob’s Frozen Custard in southeast D.C. for a cone topped high with either vanilla or chocolate swirls, or their flavor of the month—my mom’s favorite was Pumpkin custard. In Tennessee, we’d drive to the Chat ‘N Chew for shakes, and down the street from my grandparents in New Castle, Pennsylvania, Fourbushes Frozen Custard served vanilla custard sandwiched between two chocolate “pinwheel” cookies. The minute we’d arrive at their house, we’d run to the freezer in grandpa’s garage where I knew we’d find a bag of Pinwheels inside. Before we returned to Maryland, we’d ride to Fourbushes for a cone of frozen custard dipped in chocolate.

Those are the kind of memories I want to pass on to my son, Chris…and I believe we have accomplished it this past month when we found Shake’s Frozen Custard in Orange Park. Our first trip was dedicated to celebrating Father’s Day. My husband and I both taste tested the Dream Lover—three scoops of creamy frozen custard with marshmallow, hot fudge, and delicious salted roasted pecans, all topped with whipped cream and a cherry. Chris had the Pink Poodle (he didn’t name it, so don’t tease him!), which is three scoops of frozen custard topped with pineapples, strawberries, and bananas. To say the frozen custard was delicious does it no justice—let’s just say none of us talked while we finished off our classic sundaes. Two weeks later, we returned to try the Banana Danna Split—three scoops of soft frozen custard topped with pineapples, strawberries, bananas, caramel, salted roasted pecans and a cherry. Yes, we are planning another trip to Shake’s in the near future. In addition to three other sundae selections, Shake’s also serves cones, cups, shakes, malts, cows (not the mooing variety!), and floats. You can also have them make a cake or custard cake for a celebration, or ask them to pack your favorite custard flavor into a pint or quart container to take home. Like coffee? They’ll even make you Shake-A-Latte or Shake-A-Chino the next time you stop by.

So what exactly is frozen custard? According to WiseGeek.com, “An unknown food critic once said a frozen custard stand is 'where God gets His ice cream'. For thousands of frozen custard fans, this is probably not an exaggeration. Frozen custard is to regular ice cream what cream is to milk. Frozen custard is richer and creamier that standard ice cream because of a higher butterfat content, slower production time and less air blended into the mix. The result is almost like a frozen buttercream frosting, if such a thing were possible.” More eggs, more cream, less air…you’ll find a multitude of sites on the Internet discussing the differences between ice cream and frozen custard, but I just tell people it’s creamier than ice cream. We saw a television ad for a national chain recently where they showed a cone topped with soft ice cream. Chris and I both said, “Look…you can actually see granules of sugar in the ice cream--or is that ice crystals?” Whatever it was, it certainly didn't look creamy. Besides that, I can NEVER get chocolate soft ice cream from that particular chain, so I stopped patronizing their business several years ago.

You’ll find frozen custard all over the state of Florida…you just had to ask! Here’s what I found:

FROZEN CUSTARD STANDS IN FLORIDA

SHAKE’S (Daytona, Destin, Orange Park): http://www.shakesfrozencustard.com/

SHAKE’S (Orange Park): http://www.shakes4me.com/products.htm

RITTER’S FROZEN CUSTARD (Clermont, Edgewater, Margate, Palm Harbor, Port Orange): http://www.ritters.com/find_florida.html

OLLIE’S FROZEN CUSTARD (Lady Lake): http://www.olliesfrozencustard.com

SWEET BERRIE’S FROZEN CUSTARD (Bradenton, Sarasota): http://www.sweetberries.com/

BOARDWALK FROZEN CUSTARD (Wesley Chapel): http://www.boardwalkfc.com/

CONEHEADS CUSTARD (Stuart): http://www.coneheadscustard.com/

KC’S BIG DIPPER (Winter Haven): http://www.kcsbigdipper.com/

SICILIANO’S FROZEN CUSTARD (5917 Hollywood Blvd., Hollywood)

KOHR BROTHERS (Orlando): http://www.kohrbros.com/custard.html

GOOFLES ICE AND CUSTARD (Plantation): http://www.gooflesice.com/

ABBOTT’S CUSTARD (Naples, Vero Beach): http://www.abbottscustard.com/abbotts_locations.htm

RITA’S (Apopka, Bartow, Boca Raton, Boynton Beach, Brooksville, Clearwater, Daytona Beach, Delray Beach, Ft. Myers, Jacksonville, Jacksonville Beach, Lake Worth, Lakeland, Lighthouse Point, Naples, New Port Richey, Orlando, Palm Beach Gardens, Pembroke Pines, Port Orange, Riverview, Royal Palm Beach, Seminole, St. Augustine, Tallahassee, Tamarac, Tampa, Vero Beach, West Palm Beach, Winter Springs): http://www.ritasice.com

NOTE: Rita's is a national chain and as you can see there is no shortage of their stores in Florida. If you don't want frozen custard, try their Italian Ice. My favorite flavor is Pina Colada.

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George Stone Crab Launches Nationwide Shipping Of Florida’s Famous Claws

noreply@blogger.com (floridafoodies) — Thu, 08 Jul 2010 22:04:00 +0000

MIAMI – Stone crab lovers across the United States can now order Florida’s famous claws at GeorgeStoneCrab.com and have them shipped overnight, living up to the company’s motto – From the Ocean to Your Door in 24 Hours.

So whether you live in Tulsa, Seattle or New York, stone crabs are just a day away.

“People across the country love stone crabs but they can’t get them until they pay us a visit,” said Roger Duarte, president of George Stone Crab. “George Stone Crab is going to save people the travel costs and deliver the freshest stone crabs on the market for less than what they would pay in a restaurant in Miami.”

The claws are shipped in George’s uniquely insulated cooler, which is then packed in a special box that comes with a handle for easy lifting. All the claws are shipped intact – not cracked – to keep them fresh. The stone crabs are placed on a bed of gel packs and each order comes with a mallet and moist wipes.

As with all orders, what fishermen in the Florida Keys catch today, George Stone Crab hand delivers or ships out the next day.

Duarte will fill and deliver all orders within a day throughout the country, from Monday - Friday. Shipping costs depend on the amount ordered. A minimum of 5 pounds per order is required.

For those lucky enough to live in Miami-Dade County, the claws are driven straight to people’s homes and offices. First-timers don’t have to pay the $5 delivery charge.

George Stone Crab also offers gift cards. Gifts cards start at $50.

The George Stone Crab menu features four sizes of claws – medium, large, jumbo and colossal (prices below). Also available are the traditional mustard dipping sauce, key lime pies, lobster tails and Black River Caviar.
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Prices (per pound)
Medium - $18.95; Large - $26.95; Jumbo - $34.95; Colossal - $38.95; Lobster Tails - $23.95; and Key Lime Pie - $19.95 (per pie). Prices fluctuate based on supply and demand. Occasionally, we may have to cancel an order due to bad weather in the Florida Keys.

About George Stone Crab
Based in Key Biscayne, George Stone Crab has partnerships in Central and South America for the distribution of stone claws in Mexico, Guatemala, Honduras, Lebanon, Nicaragua, Panama, Turks and Caicos and Venezuela. The company is the largest distributor of stone crabs to Latin America, and is looking for more partners to expand its business worldwide. For more information, visit www.GeorgeStoneCrab.com.

Downtown Jacksonville Caters to Foodies

noreply@blogger.com (floridafoodies) — Thu, 08 Jul 2010 03:39:00 +0000

Eat Up Downtown Returns for Two Weeks in August

WHAT:

Save the date and your appetite! Downtown Vision, Inc. is dishing out exquisite cuisine at an affordable price during the fourth annual Eat Up Downtown, Downtown Jacksonville’s dining promotion.

From hip cafés to elegant steak houses, each participating restaurant offers specially selected, three-course dinner menus for $25 per person. There are no coupons to clip or tickets to buy, simply view the menus online, select your favorite and call the restaurant for reservations. Try a new restaurant or visit an old favorite and Eat Up Downtown!

WHO:

The American Café

bb’s

Benny’s Steak & Seafood

Cafe 331

Café Nola @ MOCA

Casa Dora

Charthouse

Chew

Chicago Pizza

De Real Ting Café

Hooters

Juliette’s Bistro

Koja Sushi

Morton’s Steakhouse

River City Brewing Company

Trellises Restaurant

University Club

Vito’s Italian Café

The Wine Cellar

Zodiac Grill

WHEN:

August 9 - August 22, 2010

WHERE:

Participating restaurants in Downtown Jacksonville.

COST:

$25 per person for a three-course meal. Tax and gratuity are not included.

MORE INFORMATION:

Visit eatupdowntown.com for menus. Please call restaurants directly for reservations. Call (904) 451-3344 for general information.

MEDIA PARTNER:

Jacksonville Magazine and 904 Magazine

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About Downtown Vision

Downtown Vision, Inc. (DVI) is a not-for-profit 501(c)6 organization whose mission is to build and maintain a healthy and vibrant Downtown community and to promote Downtown as an exciting place to live, work, play, and visit.

Founded in 2000, DVI is dedicated to promoting the Downtown area, building a neighborhood Downtown, serving as a one-stop shop for information on Downtown and advocating the interests of local businesses and property owners. Downtown Vision is the only organization solely devoted to revitalizing Downtown Jacksonville. For more information visit, downtownjacksonville.org.

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Pop Rocks

noreply@blogger.com (floridafoodies) — Tue, 25 May 2010 19:29:00 +0000

Father’s Day Brunch at Neomi’s Grill Celebrates Dad with Complimentary Pool and Beach Access, Beer Sampling and Hearty Fare, Trump Style

Sunny Isles Beach, Florida – As we all know the way to a man’s heart is through his stomach. Show your pop how much he rocks this Father’s Day by treating him to a hearty brunch at Neomi’s Grill, located in the Trump International Beach Resort, followed by complimentary day-access to the Resort’s sun-drenched, expansive grotto-style pool and beach complex.

On Sunday, June 20th, the contemporary Mobil 4-star resort invites overworked dads to chow down and kick up their heels, spending the rest of the day relaxing poolside and soaking up rays. Of course, the grilling is left to the chefs this Father’s Day, who have prepared a decadent brunch spread that infuses traditional breakfast fare with all of Dad’s favorites, and promises to satisfy many types of “pop” pallets. For the Traditional Dad, the feast kicks off with conventional brunch items such as made-to-order omelets and Belgium waffles, steak and eggs “benedictino” prepared Floridian-style, gourmet pastries, and a delicious tropical fruit assortment.

As it wouldn’t be a proper tribute to the Big Poppa without his beloved grill grub, Neomi’s will offer mini Angus steak burgers cooked to order and equipt with a condiment bar, flat-grilled chili marinated Baha swordfish tacos, and Cuban Lechon Asado served with Cuban bread and crispy plantain maraquitas. A variety of “healthy choice” salads, shrimp cocktail and Thai green lip mussels will round-out the selections, keeping Mom and the Healthy Dad pleased. Monday Night Football Dad can take on Imported and Domestic beer sampling, while the Sugar Daddy will enjoy “Dad’s Dessert Bar”, featuring an assortment of delectable sweet treats, such as chocolates, cakes and mini pastry specialties.

To satisfy the pickiest of eaters, little ones will be treated to their own special ‘down-to-size’ buffet featuring fan favorites such as peanut butter and jelly sandwiches, chicken tenders, buttered corn and French fries. Once finished, children will enjoy an extra sweet ending as they prepare Dad his very own special “donut dessert creation” featuring glazed, cream-filled, jelly-filled and cake donuts decorated with his favorite assortment of toppings.

The Father’s Day Brunch at Neomi’s Grill is available on Sunday, June 20th from 11 a.m. to 3 p.m. for $50 per person and $15 for children 6-12. Kids under 5-years-old eat free. Complimentary pool and beach access is valid with the minimum purchase of two adult brunch meals and is valid on June 20th only. For additional information or to make a reservation call (305) 692-5770 or visit www.trumpmiami.com.

ABOUT TRUMP INTERNATIONAL BEACH RESORT

Situated between Miami and Fort Lauderdale in Sunny Isles Beach, Florida, Trump International Beach Resort is a lavish oceanfront oasis, complete with its own private and pristine beach and delightful grotto-style pool complex. A new member of The Leading Hotels of the World, the Trump International offers 390 oversized guest rooms and suites, each with a private balcony and spectacular views of the Atlantic Ocean or Intracoastal Waterway. Luxurious amenities at Trump International include a full-service spa & fitness center, two restaurants, three lounges, tennis, business center and 22,000 sq. ft. of meeting and banquet. The Trump International Beach Resort opened in 2003 and has been consistently hailed as one of the best Miami Luxury hotels. The resort is managed by the International Resorts Management Group.
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