Cows ‘n Cabs 2018 Biggest Ever

Cows ‘n Cabs 2018 Biggest Ever

Cows Cabs Pig

The eigth annual Cows ‘n Cabs was held in Winter Park’s West Meadow on Saturday, Nov. 3. Organizer John Rivers said it was the biggest ever in terms of attendance and participating restaurants. And, potentially, monies raised for the two charities it benefits, After School All-Stars Orlando and Elevate Orlando. Highlights included Kathleen Blake’s Smoked Mullet Dip from Rusty Spoon and Frank Galeano’s Pork Belly Matambre from Tapa Toro. Most unusual dish was from Camilo Velasco of 1921 Mount Dora who offered breaded and fried (and spicy) Frog Legs. 

Watch the video below for some of the sights and sounds of the event:

Tony Roma

 https://www.scottjosephorlando.com/videos/4554-cows-n-cabs-2018-biggest-ever


Get in the Holiday Spirit with This Throwback Santa Video

Remember when Santa set sail on a Disney cruise for his summer vacation? As we welcome him back to our ships for this year’s Very Merrytime Cruises, we thought you might enjoy this throwback video of his tropical getaway. Who knew Santa has such great dance moves?! #TBT

This week, all of our ships are getting a holiday makeover with festive décor from bow to stern, and we’re excited to have Santa back onboard for our magical winter celebrations. Joining him are Mrs. Claus, Dickens-inspired carolers, and of course, Mickey and friends dressed in their holiday best.

Happy Holidays from Disney Cruise Line

Each cruise through the end of the year will be decked out with holiday cheer and special stem-to-stern holiday events, such as “Mickey’s Tree-Lighting Magic” and “Santa’s Winter Wonderland Ball.” Those of you escaping the winter chill won’t want to miss our “Deck the Deck Holiday Party.” You haven’t celebrated the holidays properly until you’ve done the limbo under a giant candy cane and mastered the “Yuletide Slide!”

Even if you aren’t able to join us onboard for the festivities this season, you can still spread holiday cheer by giving the gift of a Disney cruise to your family. The best part about watching your kids open that present? Knowing you get to enjoy it, too!

http://feedproxy.google.com/~r/DisneyParks/~3/zlJollf8Duk/


Compliments of the Chef: Tortilla Española from Tapa Toro

Tapa Toro Tortilla

If you’ve been to Spain, you know that Tortilla Española is something of a national dish. You know, too, that in this case tortilla does not mean a flat bread. It’s a classic eggs and potatoes dish, and Tapa Toro’s newly appointed executive chef, Frank Galeano, shows you how to make it in this edition of Compliments of the Chef.

Watch the video, then start cracking some eggs and give it a try.

Tony Roma

Tortilla Española Tapa Toro

Ingredients
10 ounces Yukon potatoes
3 garlic cloves, minced
½ Vidalia onion, sliced thin
8 large eggs
½ cup parsley, chopped fine
½ cup heavy cream
2 teaspoons vegetable oil

Instructions
1. Peel potatoes and place in pot of water.
2. Simmer potatoes until tender. Cool in refrigerator for one hour.
3. Once cool, slice potatoes about 1/4 inch thick.
4. In a small mixing bowl, whisk eggs, cream and chopped parsley.
5. Add vegetable oil to a medium-sized pan. Add onion and garlic and lightly sweat over low heat until translucent, then add potatoes.
6. Pour the egg mixture on top of the potatoes. Try not to stir the egg mixture in the pan. Just gently tap the pan to let the mixture fill in the gaps between the potatoes.
7. Cook for 2-3 minutes on the stovetop, then finish in a 350°F oven for 10-15 minutes, or until the internal temperature is 170°F.
8. Using a rubber spatula, loosen the edge of the egg from the pan; place a plate on top of the pan and quickly invert it to remove the tortilla.
9. Allow to cool, then slice like a cake into wedges. Garnish with mayonnaise and greens.

https://www.scottjosephorlando.com/videos/390-compliments-of-the-chef/4469-compliments-of-the-chef-tortilla-espanola-from-tapa-toro


Compliments of the Chef: Pastitsio from Taverna Opa

Taverna Opa Pastitsio copy

Pastitsio is one of the more popular dishes that you’ll find on Greek menus. And the one served at Orlando’s Taverna Opa is one of the best you can find.

In this edition of Compliments of the Chef, owner Vassilis Coumbaros demonstrates how to make it the traditional Greek way.

After watching Coumbaros, I went home and gave the recipe a try. I used penne pasta instead of the Greek macaroni that Coumbaros uses in the video, but it turned out just fine.

Watch the video and then give it a try. If you need a little more inspiration, visit Taverna Opa and try the real thing.

Tony Roma

Pastitsio Ingredients
¼ cup extra virgin Greek olive oil
3 onions, finely chopped
2 ½ pounds lean ground beef
1 large garlic clove, minced
3 cups plum tomato concasse
1 cinnamon stick
½ teaspoon ground nutmeg
4 whole cloves
17 ounces Misko Greek Macaroni No. 2 pasta (or 1 bag, 500 grams)
4 ounces Kefalotyri cheese, grated
2 egg yolks, beaten
Salt & Pepper

Béchamel Sauce Ingredients
¾ pounds butter
¾ gallon of warm milk (or 12 cups)
3 cups flour
2 eggs
1 cup Kefalotyri cheese, grated
Salt & Pepper

Pastitsio Instructions
In a large skillet, heat 2 tablespoons of extra virgin Greek olive oil and sauté the chopped onion for 5 – 7 minutes, until translucent. Add ground beef and continue stirring until it begins to brown. Add garlic, tomatoes, spices, pepper and salt. Lower heat and simmer, covered, for 35 – 40 minutes, until liquid has been absorbed and meat is cooked. Remove pan from heat, let meat cool slightly. Remove whole spices.

While meat is simmering, boil the pasta to al dente. Remove, drain and shock in cold water. Then drain cold water. Toss with a little extra virgin Greek olive oil and half (or 2 ounces) of the grated cheese.

Preheat oven to 350°F.

Lightly oil a large baking pan. Add pasta to the pan. Pour meat sauce, spreading evenly over pasta and mix together. Sprinkle with 1 – 2 tablespoons grated cheese.

Béchamel Sauce Instructions
Melt the butter over medium heat in a small saucepan. Stir in the flour until it is smooth. Cook until it starts to brown slightly. This is a roux. Warm milk and slowly add it to the roux, while constantly stirring to avoid lumps. Cook stirring until the sauce thickens, and begins to bubble. Add salt and pepper to taste, and grated cheese. Add eggs and whisk mixture until nice and creamy.

Pour béchamel sauce over pasta and meat mixture, making sure it’s evenly spread over top of pan. Sprinkle with remaining grated cheese. Bake at 350°F for about 45 minutes, until béchamel thickens and swells and a golden brown crust forms on top.

https://www.scottjosephorlando.com/videos/390-compliments-of-the-chef/4454-compliments-of-the-chef-pastitsio-from-taverna-opa


Mockumentary “Lemoncurd” one to watch on the web

BY LIZA MITCHELL

An original webseries created by Jacksonville writer Laura Mauldin is cooking up some big laughs. “Lemoncurd” is a mockumentary that follows southern housewife Virginia Lemoncurd in her pursuit of her own daytime cooking show. Each episode involves Virginia Lemoncurd doing her best to share her favorite family recipes.

“So many people think that creating a show is easy. Virginia certainly does at first. Especially cooking shows, they just make everything look so idyllic and breezy,” says Mauldin. “When you actually dive into what it takes to create a show, even with our short episodes, you come across a mountain of issues and hurdles to jump. As we are experiencing these things in real life, our characters are as well. The message? This is all a lot harder than it looks.”

The pilot episode “Meatloaf” introduces audiences to the charmingly awkward Virginia, her  husband Duke played by local stage veteran Josh Waller, and the family cat Beyonce who makes a less than enthusiastic cameo. “People like a cat, Duke. It’s homey,” Virginia says after Duke warns her to quit picking up Beyonce when she’s cooking.

Tired of filming and anxious to go “hunting,” Duke hires a camera crew to step in and take over the shoot. James F. Webb III is the camera man who captures more than he bargained for in the Lemoncurd household, with behind-the scenes moments that reveal storylines and secrets.

“I think Virginia’s character speaks to anybody who has ever wanted to break out of their shell but simply didn’t know how. Virginia is restless, bored, and lonely. She sees everyone else in her life pursuing hobbies and fulfilling dreams, yet she’s stuck in this domestic monotony. She sees the need for change in her life,” remarks Mauldin.

“I’m sure a lot of our audience have experienced those points in their own lives where they can identify with that feeling. I think people like Virginia because she’s such an underdog. It makes you wanna root for her. Virginia would like to believe that her target audience is anybody who wants to make good meatloaf. In reality, her target audience are people who are getting a real kick out of seeing her try so hard.”

Mauldin was inspired by her family and her own love of cooking and cooking shows when developing the prototype for Virginia Lemoncurd. “My grandma was a good southern cook, and so is my mom, so they are definitely inspirations because I grew up watching them prepare meals for our family. The actual idea for the character of Virginia came to me several years ago,” says Mauldin.

“At the time, I was living with a couple roommates, and I would often make dinner for all of us. I made this goofy Snapchat video where I pretended to be a bored, desperate housewife with lipstick on her teeth trying to get her uninterested husband’s attention by preparing a special meal. I saved the video and showed a few people and everybody seemed to think it was really funny. I eventually showed the video to Abigail Saenz, who is currently a producer for “Lemoncurd,” and she told me I needed to write the character into a script. That’s when I decided to write this webseries pilot.”

The concept initially caught the attention of a group of local filmmakers who approached Mauldin four years ago about turning the pilot script into a series. After a couple production meetings, the team relocated for work, and the project fell by the wayside. Saenz had a copy of the script and refused to let it die. She sent the script to local filmmaker Drew Brown, who contacted Mauldin the next day about reviving the project.

“When Drew contacted me after reading the pilot script, I felt like the project had been reinvigorated. We met to speak about the project at length, and he just felt like the right director, the right guy to put my characters on camera. He totally understood the humor, and we seemed to be on the exact same page when it came to our vision for the series. I was very familiar with Drew’s work and was completely flattered that he wanted to take on my project,” she says.

“Drew approaches everything with such passion and focus, and you absolutely see that in his work. He’s an actor, director, filmmaker–he does it all–so he’s fantastic at conducting what’s going on both in front of and behind the camera. He’s also kind, patient, professional, and just an all-around brilliant human, so its a dream and a pleasure to work with him,” says Mauldin.

Mauldin wrote the part of Duke specifically for Waller. His character was originally slated to appear in just two episodes, but she ended up writing him into nearly show after his performance in the pilot episode. “Josh has been there from the beginning. His performance is so nuanced and funny; I love watching him play that part,” she says, “All the actors in our series are people that I’ve either seen perform in local productions or have had the pleasure of sharing the stage with, so I’ve definitely tailored a lot of the characters to fit their individual talents. The talent that we have working both on and off camera is so stellar. I’m gobsmacked that they all wholeheartedly agreed to be a part of this.”

With a limited budget, “Lemoncurd” relies on the support of the creative community of local filmmakers and actors. Mauldin, Brown, and Saenz meet ahead of each episode to coordinate budget, props, wardrobe, script changes, and rehearsals. They set about buying, ordering, borrowing, or sending Mauldin’s mom out for last minute provisions. “I also try to keep budget in mind when I’m writing. There’s a reason that Virginia never makes filet mignon,” says Mauldin.

With the first two episodes under their belt, the team is hoping expand their reach with a six-episode series package to showcase at film festivals and other events. The team was recently Best Tech Crew, Writing, Actress, Acting Ensemble, Directing, Best Film, and the Audience Choice at the LOL JAX Film Festival held at Sun-Ray Cinema.  

Utilizing a digital platform allows the team to create inexpensive content in snack-size portions to give audiences a taste of what they could accomplish given a bigger budget. A Go Fund Me campaign is raising funds to finish the first season with the hopes of a second season.

“Our stratosphere goals are that it gets the attention of some reputable streaming service and gets picked up for a series, but I think we mostly just want enough money to make a second season,” says Mauldin. “We’ve used these episodes so far to introduce all these characters and showcase their lives, and now we want a place for them to grow. I sincerely hope we get the chance to make that happen. “

http://eujacksonville.com/2018/09/02/mockumentary-lemoncurd-one-to-watch-on-the-web/


Watch: 4 Rivers Cantina Barbacoa Food Truck Opens at Disney Springs

4R Cantina Ribbon Cutting

John Rivers, CEO of 4 Rivers Smokehouse, invited media to a ribbon cutting ceremony at Disney Springs Monday for the company’s newest concept, 4 Rivers Cantina Barbacoa Food Truck. In the video below, Rivers explains how the concept came to be. And you’ll get a look at one of the massive Taco Cones that are bigger than a smoked turket leg.

Tony Roma

 https://www.scottjosephorlando.com/videos/4440-watch-4-rivers-cantina-barbacoa-food-truck-opens-at-disney-springs


Compliments of the Chef: Cioppino from Big Fin Seafood Kitchen

Big Fin Cioppino

Cioppino is a popular fish stew that originated in San Francisco. Legend has it that the fishermen would all contribute — or chip in — to a large stew with whatever they’d caught that day.

James Slattery, executive chef at Big Fin Seafood Kitchen, says that “because the region is plentiful with Dungeness crab, you will generally find restaurants including Dungeness as the main seafood in their Cioppino.” So he includes it in his.

Watch Slattery show you how to prepare the dish in the video below. Then head out to your favorite fishmongers and ask them to chip in to your own stew.

Big Fin Cioppino

Serves 4-6
Prep time :20 minutes
Cook time: 1 hour

FOR THE BROTH:
2 quarts of a seafood broth or a fish broth, clam broth or if in a pinch or you can use chicken broth.
2 jars (24 ounces jars) of marinara pasta sauce

INGREDIENTS:
1 tablespoon olive oil
2 tablespoons whole butter
8 ounces sweet corn kernels
1 bulb of fennel sliced thin (1 ½ cup)
1 green bell pepper diced (1 cup)
12 red bliss potatoes cut into quarters
1 bunch of parsley chopped
Optional: 6-8 ounces diced Spanish chorizo (make sure if there is a wax skin to peel it off)
14.5 ounces tomatoes diced (canned)
1 bunch of sliced scallion
4 table spoons chopped garlic
1 shallot
2 bay leaves
1 tablespoon each of dried basil, oregano and thyme
Optional: dried chili flakes, a pinch or more depending upon how much spice you like.
1/8 cup lemon juice
1/2 cup of Pernod or an anisette liquor (sambuca)
1 pound 21/25 shrimp peeled and deveined. Tail off is your choice
2 pounds mussels
2 pounds of littleneck or top neck clams
2 pounds of a white fish cut into 2-inch cubes: preferably grouper, snapper or fresh cod or monkfish. But any fish you like works.
1 pound of scallops: either bay or jumbo
2 pounds of crab meat: snow, king or Dungeness. If you don’t mind keeping it rustic, leave some of the crab leg in the shell for a visual effect.
1 tablespoon salt
1 tablespoon cracked black pepper
Season further before serving or as we call it in the kitchen, season to taste.
Fresh crusty bread, for serving

METHOD:

Preheat oven to 350 F, place cut potatoes on a sheet tray or in an oven safe pan and add a little oil, salt and pepper and cook in the oven for approximately 30-45 minutes or until tender.

Over medium-low heat, melt butter in a large stockpot, add oil, chorizo, shallots, garlic, fennel, bell pepper and parsley. Cook slowly, stirring occasionally until fennel is soft. Add the salt and pepper and stir in.

Deglaze with the lemon juice and Pernod. Add canned tomatoes to the pot (break them into chunks if to big as you add them). Add broth (seafood broth and marinara), bay leaves, basil, thyme and oregano. Mix well. Cover and simmer 45 minutes.

Stir in the shrimp, scallops, clams, mussels, fish and crabmeat, bring to boil.

Add the cooked potatoes and the can of corn, chili pepper flakes and lower heat, cover and simmer 5 to 7 minutes until clams open.

Season with salt and pepper to taste. Ladle soup into bowls, garnish with scallions and parsley and serve with warm, crusty bread!

Tony Roma

https://www.scottjosephorlando.com/videos/390-compliments-of-the-chef/4438-compliments-of-the-chef-cioppino-from-big-fin-seafood-kitchen


Chow Hound Report No. 56

Avideo  roundup of the week’s restaurant reviews and news from Scott Joseph’s Orlando Restaurant Guide.

Tony Roma

 https://www.scottjosephorlando.com/videos/4415-chow-hound-report-no-56


Chow Hound Report No. 55

Category : Central Florida

A video roundup of the week’s restaurant reviews and news from Scott Joseph’s Orlando Restaurant Guide.

Tony Roma

 https://www.scottjosephorlando.com/videos/4408-chow-hound-report-no-55


Upcoming Events

  1. Miami/Brickell Festival of the Arts

    October 20, 2018 @ 7:00 pm - January 15, 2019 @ 6:00 pm UTC+0
  2. NOVEMBERFEST 2018

    November 14 @ 4:00 pm - November 18 @ 8:00 pm UTC+0
  3. Florida Tiny House Music Festival (3rd Annual)

    November 16 @ 12:00 pm - November 18 @ 6:00 pm UTC+0
  4. Orlando Balloon Glow

    November 16 @ 5:00 pm - November 18 @ 10:00 pm UTC+0
  5. Run The Race 5K -Christian Fun Run & Walk

    November 17 @ 8:00 am - 11:00 am UTC+0
  6. Day of Thanks – Community Food Give Away

    November 17 @ 9:00 am - 12:00 pm UTC+0
  7. Xtreme Sports Festival

    November 17 @ 10:00 am - 5:00 pm UTC+0
  8. SWFLORIDA CON

    November 17 @ 10:00 am - November 18 @ 6:00 pm UTC+0
  9. DeLand Fall Festival of the Arts 2018

    November 17 @ 10:00 am - November 18 @ 5:00 pm UTC+0
  10. 4th ANNUAL ALPACA FESTIVAL – SWEET BLOSSOM ALPACAS

    November 17 @ 10:00 am - 3:00 pm UTC+0

Upcoming Events

  1. Miami/Brickell Festival of the Arts

    October 20, 2018 @ 7:00 pm - January 15, 2019 @ 6:00 pm UTC+0
  2. NOVEMBERFEST 2018

    November 14 @ 4:00 pm - November 18 @ 8:00 pm UTC+0
  3. Florida Tiny House Music Festival (3rd Annual)

    November 16 @ 12:00 pm - November 18 @ 6:00 pm UTC+0
  4. Orlando Balloon Glow

    November 16 @ 5:00 pm - November 18 @ 10:00 pm UTC+0
  5. Run The Race 5K -Christian Fun Run & Walk

    November 17 @ 8:00 am - 11:00 am UTC+0
  6. Day of Thanks – Community Food Give Away

    November 17 @ 9:00 am - 12:00 pm UTC+0
  7. Xtreme Sports Festival

    November 17 @ 10:00 am - 5:00 pm UTC+0
  8. SWFLORIDA CON

    November 17 @ 10:00 am - November 18 @ 6:00 pm UTC+0
  9. DeLand Fall Festival of the Arts 2018

    November 17 @ 10:00 am - November 18 @ 5:00 pm UTC+0
  10. 4th ANNUAL ALPACA FESTIVAL – SWEET BLOSSOM ALPACAS

    November 17 @ 10:00 am - 3:00 pm UTC+0

Join our Fun Network

  1. Miami/Brickell Festival of the Arts

    October 20, 2018 @ 7:00 pm - January 15, 2019 @ 6:00 pm UTC+0
  2. NOVEMBERFEST 2018

    November 14 @ 4:00 pm - November 18 @ 8:00 pm UTC+0
  3. Florida Tiny House Music Festival (3rd Annual)

    November 16 @ 12:00 pm - November 18 @ 6:00 pm UTC+0
  4. Orlando Balloon Glow

    November 16 @ 5:00 pm - November 18 @ 10:00 pm UTC+0
  5. Run The Race 5K -Christian Fun Run & Walk

    November 17 @ 8:00 am - 11:00 am UTC+0
  6. Day of Thanks – Community Food Give Away

    November 17 @ 9:00 am - 12:00 pm UTC+0
  7. Xtreme Sports Festival

    November 17 @ 10:00 am - 5:00 pm UTC+0
  8. SWFLORIDA CON

    November 17 @ 10:00 am - November 18 @ 6:00 pm UTC+0
  9. DeLand Fall Festival of the Arts 2018

    November 17 @ 10:00 am - November 18 @ 5:00 pm UTC+0
  10. 4th ANNUAL ALPACA FESTIVAL – SWEET BLOSSOM ALPACAS

    November 17 @ 10:00 am - 3:00 pm UTC+0