Florida Film Festival 2019 - April12th-21st at Enzian Theater in Maitland

The 28th Annual Florida Film Festival is coming up April 12th-21st at the Enzian Theater in Maitland.

Through ten days of 180+ films and first-class events, film lovers mingle with filmmakers and celebrities over hand-crafted cocktails and a delicious menu at Eden Bar and inside Enzian Theater.

This year there are 3 food related films and a number of parties and food related events worth attending.

Opening Night Party

Friday, April 12 8:30PM–1:00AM Location: Eden Bar at Enzian

8:30PM: Party starts for “Party Only” ticket holders
1AM: Event Ends

Celebrate opening night of the 2019 Florida Film Festival with a thrilling film premiere. Sample food and cocktails from your favorite local spots and an open bar at Eden Bar—a moveable feast where you can mingle and celebrate with all the folks who will be your new best friends for the next ten days. Eat, drink, be merry, and discuss all the films you cannot wait to see at the festival ahead. This legendary party launches a non-stop, fun-filled, ten-day celebration of Film, Food, and Friends.


Participating restaurants, bars, and select vendors include:

Bubbalou’s Bodacious BBQ

Cuisiniers

La Empanada

Mediterranean Street Food By Shishco

MidiCi – THE NEAPOLITAN PIZZA COMPANY

Nothing Bundt Cakes

Outpost Neighborhood Kitchen

Roque Pub

The Sanctum Café

Sierra Nevada, Co.

Terrapin Beer Co.

Timeline:

6:30PM: Theater doors open for first screening of film at Enzian (for Opening Night Film and Party ticket holders)

7:15PM: Movie starts at Enzian

8:00PM: Second screening of film takes place from 8-10:10PM at Regal A (for Film Only ticket holders)

8:30PM: Party starts (for Party Only ticket holders)

1AM: Event Ends



Tickets:

Film & Party ticket $125

Party Only ticket $100

Film Only tickets $25 for second screening in Regal at 8PM

Here's a video from last years party:
https://www.youtube.com/watch?v=loTzuGDIliM



Below are the food related films:

Food Film

Chef’s Diaries: Scotland

Sun, 4-14, 11:30 am
Directed by: Laura Otálora
UK/Scotland, 2019, 75m
English/Spanish/Catalan
North American Premiere

Haggis? The word alone can make one’s stomach turn! Yet this beautiful documentary draws us in as it follows the three fascinating Roca brother-chefs from El Celler de Can Roca (named world’s best restaurant in 2013 and 2015) on their inspired journey through the northernmost land of the British Isles, Scotland—haggis and all. To understand the territory, its products, and its artisans, the brothers explore whiskey, smoked haddock, Aberdeen angus, seaweed, razor clams, fly fishing, cheese, herbs hunting, strawberries, and more. In their pursuit, they create a love song to an astonishing cuisine that is yet to be discovered and savored. Scotland is beautiful.  Brothers Joan, Jordi, and Josep, and their team share stories of little-known people and products, and of a possible culinary revolution. In the end, they return home to Spain to create an ode to Scotland—a spectacular meal interpreting and celebrating all they have come to know and love.

---

Ramen Shop

Sat, 4-13, 1:30 pm  

Trailer:   https://www.youtube.com/watch?v=oB8PpdeSXRQ
Directed by: Eric Khoo
Singapore/Japan/France, 2018, 89m
Japanese/English/Mandarin

“There is no sincerer love than the love of food,” said George Bernard Shaw. Orphaned when his unhappy father dies suddenly, a dreamy young ramen chef in Japan begins a culinary odyssey to learn about his family and how to make the beloved pork rib soup of his childhood. Masato heads to Singapore for the first time since he was ten and discovers its incredible food culture with the help of his pal and food blogger Miki. With her, he deciphers his mother’s diary, finds his wonderful Uncle Wee (who teaches him the family’s famed soup), and meets his formidable grandmother, Madam Lee. Through it all, the loving preparation of food unites and enlightens. With flashbacks to his parents’ salad days and lessons in Japanese-Chinese antipathy, the mouth-watering Ramen Shop acknowledges good food as a universal language.  Beautiful, delicious, and delightful, it is truly “food for the heart and soul.”
---

 

Spotlight Film

The Biggest Little Farm

Monday, April 15, 2019, 7:00PM
Saturday, April 20, 2019, 10:30AM

Trailer: https://www.youtube.com/watch?v=I8RY27ZEdfg

 

Directed by: John Chester
USA, 2018, 91m

A testament to the immense complexity of nature, The Biggest Little Farm renders a heartfelt portrait of a Los Angeles couple (and their beloved dog) who flee the stress of LA for a new life managing a farm just north of the city limits in the foothills of Ventura County. Director/cinematographer John Chester and his food blogger wife Molly created Apricot Lane Farms to reconnect with nature and live an eco-friendly, sustainable lifestyle. Chronicling eight years of daunting work and outsize idealism—including planting 10,000 orchard trees and over 200 crops and bringing in animals of every kind—this unforgettable film joyously recounts the struggles, successes, and wild twists and turns of their inspirational endeavor. Putting his camera skills to good use in the service of rural California’s breathtaking natural splendor, Chester creates an autobiographical scrapbook like no other. What emerges is a life-affirming tale of one family who followed their hearts and turned their dreams of harmony into a flourishing, sustainable reality.

ChauHaus Winter Park

ChauHaus is now open for lunches in Winter Park.

Located in Sushi Pop Winter Park at 115 East Lyman Ave, Winter Park, FL
https://goo.gl/maps/eF2MiyNvRoM2

They are open 11am-3pm Wednesday-Sunday

I'm so glad Sushi Pop and now ChauHaus are in Winter Park, it's very convenient and in a beautiful space.

The menu features traditional Vietnamese foods inspired by Chef Chau's mother. They serve Pho, Banh Mi, Spring Rolls, Duck Curry & Wings. Also they have cocktails.

One exciting thing I noticed on the menu is you can order Pho broth to dip your Banh Mi in.

They also plan to start serving Poke bowls.

Food Menu

Drink Menu

Spring Rolls with Shrimp and Roasted Pork Belly

Fish Sauce Caramel tossed Chicken Wings topped with chilis, toasted peanuts, cilantro, lime and toasted garlic

 These wings had a great unique flavor and as with all the dishes the presentation was excellent. The fish sauce flavor was not overpowering, the wings had a very good flavor.

Chicken Pho - Chicken Broth, rice noodles, pulled chicken, black garlic oil, fried chicken skin, caramelized shallots, ginger-shallot schmaltz dipping sauce

The broth was richer than typical chicken broths, but not heavy. The chicken flavor was superior to typical Vietnamese restaurants.

Grilled Pork Vermicelli - Binchotan grilled marinated pork shoulder and port sausage, spring roll, rice vermicelli topped with pickled carrot and kohlrabi, lettuce, toasted peanuts, fish sauce, crispy shallots, scallion oil, mint

 I loved the variety and mixture of flavors of my Grilled Pork bowl, this is the dish I typically order at Vietnamese restaurants.

ChauHaus is a very welcome addition to the Winter Park food scene.

Follow them at:
https://www.instagram.com/chauhauswinterpark/
and
https://www.instagram.com/sushipopwinterpark/

Appetite for the Arches Returns March 2 to Rosen Shingle Creek

SAVE THE DATE: Get ready for Appetite for the Arches on March 2nd, 2019 at the Rosen Shingle Creek Hotel as top chefs create memorable dishes using McDonald’s ingredients! Don’t miss this unique event that benefits Ronald McDonald House Charities of Central Florida. From unique savory samples to delectable desserts, this event is the perfect opportunity for foodies to experience a unique twist on the chef tasting event.

 Julie and James Petrakis from the Ravenous Pig, Orlando's own #hunkychef Kevin Fonzo, and chefs from Dovecote, LUMA on Park, The Rusty Spoon, 4Rivers Smokehouse, Morimoto Asia, and Talk of the Town Restaurants, among others, make this a rare opportunity to taste Orlando's finest cuisine all in one place, and all for a great cause!

I went to Appetite for the Arches a couple of years ago, and it was incredible. I loved meeting all the chefs and discussing the ways they used basic ingredients to make truly special dishes. Find out more and get your tickets on the Appetite for the Arches Facebook Page. See you there!

Why Tin & Taco Wins at Mexican Food in Central Florida

I absolutely adore Mexican food, and here in Orlando, we have tons of good choices. For me, a Mexican place has to have a hook, something that's so crazy delicious that it draws me back again and again. Light, crispy fresh white corn chips. Handmade tortillas. Smoky Chipotle infused salsa. Savory shredded beef. The basics of Mexican food are simple, so there has to be something extraordinarily to take it over the edge. And Tin & Taco has that something.

Tin and Taco is owned by the people who bring you Gringos Locos, but it's a very different concept. More than any other Orlando taco shop, it reminds me of my favorite Austin-based chain, Torchy's Tacos, because of the inventive flavor combinations and handcrafted sauces that make each taco unique. But for me, the magic element is the way they bake crispy cheese onto the outside of the flour tortillas. I've never seen this done before, and the extra crunch and flavor this imbues to each taco is truly magical.

I'm just a little bit addicted to Tin & Taco and I visit the SoDo location on Michigan at least once a week. There are so many taco choices that it's going to take me a while to eat through the menu, but I'm doing my best!

Here are some of my favorites so far.

Al Pastor: shredded pork, shredded lettuce, pico de gallo, fresh pineapple, mango pineapple vinaigrette, cotija cheese

Chicken Bacon Ranch: shredded chicken, white cheddar, applewood smoked bacon, homemade ranch (I ordered it without the pico de gallo)

Brisket Bomb: smoked brisket, craft beer queso, ancho chipotle sauce, cotija cheese (I ordered it without the pico de gallo)

Tacosaurus: Angus ground beef, shredded lettuce, pico de gallo, white cheddar, crushed Doritos, southwest sauce, Cotija cheese

Steakout: carne asada, pico de gallo, toasted sesame & wasabi aioli, house pickled onions, Cotija cheese

Off the hook: sushi grade ahi tuna poke style, mixed greens, toasted sesame & wasabi aoili, pico de gallo, sesame seeds

I usually stick to the basics when I order tacos, but at Tin & Taco, I've tiptoed into exciting combinations that fuse Asian with Mexican flavors, and I'm not sorry! They wow me every time. Plus, the people who work there are super-friendly and welcoming. AND they have delicious Stubborn Sodas on draft with crushed ice. Try it out and let me know what you think, I'm sure you'll love Tin & Taco like I do!

We Heart Hearts - Orlando Meats Dinner

Orlando Meats is having a multi-course dinner 7 p.m. Thursday, February 14. Exact menu details are a surprise but it expect a variety of innovative dishes featuring hearts, very appropriate for Valentines Day.

MX Taco new restaurant in the Milk District

MX Taco is now open in the Milk District featuring dishes that are influenced by pre-Hispanic Mayan culture, featuring Pueblan and Oaxacan sauces and more.

"The roots of MX Taco began many years ago in the kitchens of Mexico when Chef Ryan Manning’s passion for the culture and cuisine of Mexico eventually took him south of the border where he worked alongside some great chefs and discovering some of the most unique dishes from towns, cities and states across the culturally rich country.

 

Upon returning to the United States via Washington D.C. he began to build upon the idea of sharing this rich culture with the American palate, exposing people to the unique taste of the different regions of the historically rich Mexican nation. He began to cater via The Ritz-Carlton to this specialized cuisine including being called upon by the Mexican Embassy to the United States in Washington D.C. to cook at The Mexican Cultural Institute for special events. 

 

Ultimately though Chef Manning wanted to return to the city that had become his home, Orlando, where he built a solid foundation of his culinary career in the heart of some of the largest hotel companies including Disney and The Ritz-Carlton in Orlando. "

 

I recently visited and tried many of the tacos and other menu items. I was very impressed with the unique flavors and creative ingredients.

 

Menu

Menu Back

House Made sauces

Interior - It's a small cozy place

Aguas Frescas: Horchata, Jamaica, Pineapple, Horchata con coco, Sandia(Watermelon)

Bistec con Salsa Roja - braised steak, pepper sauce, avocado

Salsas and Guacamole

Esquites - Mexican Street Corn - very tasty!

Mole Poblano - chicken, cotija cheese, sesame seeds, crema

Shrimp Tikin-Xic - Achiote, bitter orange, Pickled onion

Carnitas - confit pulled pork, onion, cilantro

Cochinita Pibil - bitter orange, pulled pork, pickled onion

House made black refried beans, Ryan told me how they use Toasted Avocado leaves as an ingredient which is traditional in some parts of Mexico

Camote con Mole - sweet potato, mushroom, beans, queso cotija, pickled onion, salsa mole - This was very unique and creative, not your typical taco

Avocado Ice Cream with chocolate, toasted coconut and nuts - very creamy and delicious

Exterior

I highly suggest you go try them for yourself, very good food in an up and coming district of Orlando.

Social Media Links:
http://www.mxtacorestaurant.com
https://www.facebook.com/mxtacorestaurant/
https://twitter.com/mxtacoorlando
https://www.instagram.com/restaurantmxtaco/

Address: 207 N Bumby Ave, Orlando, FL 32803

 

Hours:

Monday	11AM–10PM
Tuesday	11AM–10PM
Wednesday	11AM–10PM
Thursday	11AM–10PM
Friday	11AM–10PM
Saturday	11AM–10PM
Sunday	11AM–10PM

Hula-Licious: Battle of the Food Trucks

Hula-Licious: Battle of the Food Trucks at Center Lake Park on Saturday, January 5th, from 4pm to 9pm when 30+ food trucks will be competing for the championship. Come check it out and compare your favorites to the judges' favorites. 

https://m.facebook.com/events/624752884594332

This Hula-Licious Food Truck Culinary Cook-off will be held at the large parking lot located at the corner of Oviedo Boulevard and Center Lake Lane.

𝗙𝗼𝗼𝗱 𝗧𝗿𝘂𝗰𝗸𝘀
Kona Dog
The Maine Thang
El Gran Castillo
Wholey Smokey Waffles
Pizza a Cone
Hot Asian Buns
The Jamaican Jerk Hut
Jakes BBQ
TJ’s Seafood Shack
Mazatlán Tacos
Korean Taco Box
Brooklyn Shaved Ice
The Truffle Truck
Lees Famous Cheesesteaks
Grandma’s BBQ
Willy T’s Crab Shack
A Lo Cubano Kitchen
Churros N Cream
Donut Central
The Naked Cupcake
Cousins Maine Lobster
Amish Pretzel
OMG Tacos Over The Border
Andy’s Eats
Hayburner
Chicken Bites
Box on the Road

Sushi Pop Winter Park

Sushi Pop Winter Park is now open

115 E Lyman Ave
Winter Park, FL 32789
Phone number (321) 203-2282

Sunday, Monday-Thursday 5-10pm
Friday and Saturday 5-11pm.

Follow them 
#sushipopwp and @sushipopwp https://www.instagram.com/sushipopwp/

hot tastings

$4.5 HAPPY HOUR Tuesday, Wednesday, and Thursday 5:00-6:30 pm

Edamame

sea salt

KFC

Korean Fried Chicken Wings, sweet and spicy gochujang, white sesame, scallions

Pulled Pork Taco

pulled pork, avocado puree, hoisin bbq, kimchi lime slaw

nigiri/sashmi

$4.5 Happy Hour (2 pieces each)

Tuna

Salmon

Yellowtail

Special roll

ask your server about our daily fresh special!

Eel

Scallop

Krab

rolls

$4.5 HAPPY HOUR Tuesday, Wednesday, and Thursday 5:00-6:30 pm

Coco

tempura shrimp, japanese mayo, avocado, toasted coconut, honey kabayaki

Low Rider

tempura shrimp, avocado, chipotle aioli, topped with sun dried tomato sauce, cilantro sprouts

California

krab, avocado, cucumber

Triple Tail

tuna, salmon, yellowtail, chipotle lime sauce, chives, smelt roe

Spicy Tuna

tuna tartare, chives, smelt roe, shichimi pepper, sesame oil

Volcano

krab with spicy mayo baked on top of a cucumber and asparagus roll

Everything Bagel

salmon, crème fraiche, chives, everything spices

 

 

 Regular menu:

Greens

Pop Salad

asian baby greens, cucumber, shaved carrots, sprouts with house ginger dressing

Seaweeds

ogonori, tosaka and hiyashi wakame seaweeds, cucumber, rice vinegar

Octopus Sunomono

water cress, cucumbers, rice vinegars, toasted sesame

Cold Tastings

3M

porcinni seared tuna, mushroom soy, shiitake bacon, black garlic, mirin jalepeno

Madai Tasting

aji amarillo, garlic oil, potato sticks, cilantro,myoga ginger, asian pear

Pulpo

iberico lardo, sunchoke chimichurri, soy, hazelnut

Lox Stock and Tortilla

kombu smoked salmon, avocado, everything spice, creme fraiche, pickled shallots, ikura, fried capers

Hot Tastings

Edamame

sea salt / pepper + garlic / sauteed garlic / sauteed shichimi / truffle salt

Japchae-pop

galbi secreto pork, japchae noodles, market vegetables,aged plum sauce

Pop-cakes

octopus, bay scallops, pancake, kimchi, spicy ginger soy

Beef Rendang

braised short rib, caramelized curry, root vegetable, tomato, citrus chawanmushi (limited quantity)

Singgang Serani

grouper, eggplant, pickled okra, jasmine rice, spicy tamarind broth

Radish Cakes

fresno pepper, shitake mushroom, chinese sausage, caramelized birds eye chilis, palapa

Moriawase

chef's daily assortment of the freshest fish

Sashimi

an assortment of the daily catch with toppings and sauces, served with fresh wasabi and imported soy

Chirashi

chef’s selection of sashimi, roe, and house made pickles served over sushi rice

Box of Nigiri

life is like a box of nigiri, you never know what you are going to get

Sushi and Sashimi

an assortment of sashimi and nigiri with toppings and sauces, served with fresh wasabi and imported soy

Nigiri Specials

2 pieces per order

Yellowtail Belly / Kanpachi belly

jalapeno and lime zest sauce, cilantro sprouts

Scallop

lemongrass xo, fleur de sel, georgia evoo

Ora-king Salmon Belly

ginger-shallot sauce, daikon sprout

Otoro

sambal vinaigrette, thai basil

Trout Belly

blowtorched, bourbon barrel-aged maple syrup, smoke salt, chives

Shima Aji

smoked soy, chives

Suzuki

sriracha salt, orange kosho

Madai

sunchoke salsa, micro cilantro

Nigiri & Sashimi

2 pieces with rice and 3 pieces without rice

Hamachi

Yellowtail

Maguro

tuna

Ikura

salmon roe

Otoro

bluefin tuna full fatty

Uni

California sea urchin

Unagi

fresh water eel

Hotategai

scallop

Tako

octopus

Roll Out!

classic, innovative and reinterpreted sushi rolls

Rising Sun

tempura green beans, tuna and spicy mayo topped with japanese scallops, daikon sprouts, fleur de sel,orange chili sauce

So Fresh & So Clean

tuna, tempura asparagus, tobanjan aioli, topped with yellowtail, asian relish, radishes

Ceviche

hamachi, avocado, fried shallots, and chipotle lime sauce topped with red snapper, mama’s hot sauce, cilantro, hawaiian pink salt and a wedge of lime

Acevichado

tempura red snapper, fresno peppers, avocado, creme fraiche, topped with red snapper, acevichado sauce, quick pickled cucumber slices, micro cilantro

Honey Baked Ham

smoked salmon, pineapple, purple potato, topped with blowtorched trout, bourbon barrel aged maple syrup, chives, smoked salt

Royal Treatment

crab, tempura flakes, sweet chili, topped with ora-king salmon, ginger-shallot sauce, radish

Tasmanian Devil

salmon skin, scallions, kabayaki, volcano crab topped with trout, ikura, lemon wedge

Catepillar

tuna, tempura shishitos, sweet chili, topped with snapper, avocado, fennel salsa

Equinox

kimchi swiss chard, soy shitakes, fried tofu, topped with lemon yuzu ricotta, radish, sprouts, soy mushroom demi, pea sprouts

CG Handroll

bluefin octopus, layu toasted nori, spicy tuna, california sea urchin, bubu awere, thai basil, smoked soy, yuza lobiko

 

MX Taco opening this January in the Milk District 

more details:

https://www.orlandoweekly.com/Blogs/archives/2018/11/18/mx-taco-opening-this-january-in-the-milk-district?fbclid=IwAR1qtwRMj3XFpphxHDEmiO2XX0E-vE-KCyViHFNwv17bUG2q9UAhFh9Uu-s

Java January at The Glass Knife

It’s Java January at The Glass Knife

 

The have a new single-origin, ethically-sourced coffee named Colombia Carlos Diaz  for the farmer who grows the beans on his farm in Cachipay, Colombia. The Glass Knife has partnered with Onyx Coffee Lab for the exclusive sourcing and distribution of Colombia Carlos Diaz.

 

Also during Java January, already underway at The Glass Knife, we will offer one complimentary cup of coffee to each guest with their purchase.

 

Additional coffee-focused events and promotions include barista “takeovers” featuring local celebrities with portions of the sales going to the celebrity’s charity of choice, special pour over classes featuring the new coffee and 20% off on all bagged, retail coffee and brewing equipment.

  

This counter-service dessert shop sells sweets, savories and coffee

 

Address: 276 Orlando Ave, Winter Park, FL 32789

Hours:

Thursday	7AM–10PM
Friday	7AM–11PM
Saturday	7AM–11PM
Sunday	7AM–10PM
Monday	7AM–10PM
Tuesday	7AM–10PM
Wednesday	7AM–10PM

Suggest an edit

Phone: (407) 500-2253

Pour Over Coffee 101: The Chemex Tuesday, January 15, 2019, 6:00 PM

A la carte - Food Truck Park

A La Cart is now open in Orlando, it's a food truck park with some permanent and some rotating food trucks. They have tables and chairs and bathrooms. They serve beer and drinks to go with your food truck food. Wonderful place to hang out and eat some great food.

https://www.alacartorlando.com/

609 Irvington Ave.
Orlando, FL 32803

Google Map

HOURS

Sunday - Thursday 11:30 am - 10:00 pm

Friday & Saturday 11:30 am - 11:00 pm

Phone Number (407) 776-4693

Burnt Ends are the Bomb at Oklahoma Joe's

I love trying all the new BBQ restaurants around Orlando, so I was excited to get the invite to a tasting of the new Oklahoma Joe's BBQ opening up in Daytona Beach. We have a lot of North Carolina and Texas BBQ here, but Oklahoma-style BBQ is a new thing here in Florida. Oklahoma Joe's One Daytona is the only Florida location of a Tulsa-based restaurant run by Joe Davidson, one of the winningest BBQ masters ever. I tasted through the menu and found some definite winners.

I was really impressed with the baked beans- they have a lot of smoked meat flavor, with an addictive sweet-spicy thing going on. They're made with a lot of different kinds of beans, and they're not too sweet, just perfect with the BBQ. I loved the pulled pork sandwich as well- it's nice and lean but not dry. I tried it with all the different sauces- they have regular BBQ, hot, and mustard-based sauces that are all really good.

The real stars of the tasting were the burnt ends. They're also known as "Meat Candy" and they're unlike anything I've had in Florida. The pitmasters take the fatty part of the smoked brisket and cube it, then soak it in bbq sauce and smoke it again for 3 hours. It comes out all caramelized and tender- kind of like a sweet bacon with lots of meat. I totally recommend trying these out!

The restaurant itself is bright and open, with a great big back porch with lots of TVs for watching football or Nascar. It's in ONEDAYTONA, directly across from the Daytona International Speedway, right behind the Bass Pro Shops. It's a great place to stop in for a meal on the way to the beach or a road trip. Check it out next time you're in Daytona Beach!