Food is at the heart of everything. — The Jamie Oliver Foundation

Life is hectic. Even as a kid, breakfasts were small, prepackaged, and harried, but dinner was the one time when my family could spend time together over a home-style Puerto Rican meal. The temptation for fast food has started to seep into every aspect of our lives and has firmly anchored itself in schools where kids’ meals probably shouldn’t be sugar/sodium-filled, over-processed, and pre-cooked.

The Jamie Oliver Foundation seeks to educate children about growing and cooking fresh food, train them to be food industry professionals, and inspire them to make healthier food choices. In the spirit of the Food Revolution, the Jamie Oliver Foundation is launching the first ever international Food Revolution Day!

The Winter Park Harvest Festival, Edible Orlando, Slow Food Orlando, and Live Pretty have partnered to bring Food Revolution Day to Orlando through Family Urban Farm Tours to provide:

• Hands-on gardening tips
• Taste-testing fresh greens
• Cook-off featuring local chefs Dawn Viola, Elisa Scarpa, and Sarah Cahill
• Children’s art, planting activities, and entertainment provided by Florida Hospital’s Healthy 100

There will also be a food-lover’s raffle to support Florida schools through The Jamie Oliver Foundation food education box project featuring prizes from:

• Loews Royal Pacific Resort at Universal Orlando
• Whole Foods Market Winter Park
• Audubon Park Community Market
• Ethos Vegan Kitchen
• The Spice & Tea Exchange

EVENT DETAILS

WHEN:        Saturday, May 19, 2012, Tours start at 10 a.m., 11 a.m. and 12 p.m.

WHERE:     Winter Park Urban Farm (1650 Pine Ave, Winter Park, FL 32789)

            Park and play in nearby Phelps Park.

            Street parking is also available on the north side of Pine and Elm.

COST:         Free 

                          Raffle tickets available for $3 each the day of the event.

RSVP:           Space is limited, so please register to attend online at livepretty.com/foodrevorlando.

My approach to pie mostly starts with a small dose of panic and the knowledge that every pie is a learning experience. The word “pie” conjures a toasty, lattice-topped apple dessert in my mind, so logically I decided to try my hand at an apricot pie. My main personal hurdle here was the crust. I had yet to make a viable crust from scratch, but looking back on this little experiment, I think I know the reason — about half of my ingredients were the wrong temperature. Somehow, I always trip while crossing the Chasm of Chemistry with every cookie, banana bread, and pie I make.

Alton Brown has a fairly medium-to-hard difficulty level pie crust recipe, which I may or may not have followed to the letter — probably not judging by the sheer amount of dough stuck to my rolling pin. The strategy of shaping the crust with two pie tins was pretty genius, or at least it would have been if my crusts would have stayed together long enough to be shaped.

One standard filling idea that has worked for me countless times is just fruit, sugar, spices, and a dash of salt. The combination lightly spices without overwhelming the fruit, and lets the fruit shine through in the end. The recipe started as an apple pie recipe from Adam’s side of the family, but I started to improvise from what I could remember. The results are a reliably tasty filling for a pie shell, phyllo dough cups, or a galette.

Despite the dough situation, a simple brown sugar walnut granola was a solid crown for this pie. There is plenty of room to be creative with the granola to personal taste, and the granola can be stored in an air-tight container to later be used as a topping for snacks like cereal, ice cream, or yogurt.

Great American Pie Festival Giveaway

Visit the American Pie Council website for some award-winning pie recipes of all difficulty levels, or if you just want to skip right to the eating part and drop by the Great American Pie Festival in Celebration, Florida, from April 27, 2012, through Aprill 29, 2012..

The Council has also generously provided a family four-pack of tickets to the Never Ending Pie Buffet, which Forkful readers can enter to win if they just comment on this post with their favorite pie memories! I look forward to hearing about everyone’s fantastic pies and announcing a winner on Tuesday, April 24, 2012.

[Edited April 24, 2012: The giveaway has been extended to April 25, 2012. The winner will be announced April 26, 2012!l ]

Good luck!

[Edited April 25, 2012: The winner of the giveaway is Stephanie! Thank you everyone for taking the time to share your pie memories on Forkful! Participants can verify their entry by entering their email in the Random.org box below.] 

]]> http://forkful.net/recipe-apricot-granola-crumble-pie-and-giveaway/feed/ 10 http://forkful.net/food-blog-forum-orlando-2012-fin/ http://forkful.net/food-blog-forum-orlando-2012-fin/#comments Sat, 14 Apr 2012 06:35:53 +0000 Marilyn http://forkful.net/?p=2854 Read More »]]> The Food Blog Forum attendees took a break from learning for a mini Party for the Senses in the World ShowPlace, which is located inside Epcot in that odd little gap on the right just after the Canada Pavilion. The building beyond the gates is an event space for anything from galas, to luncheons, to meet-and-greets with adorable Pixar pals like Mr. Fredricksen, Russell, and Dug. (i.e. Pixar Weekends 2011 Photo 1, Photo 2, Photo 3)  Representatives from Walt Disney World Resort restaurants, Pavilions, and resorts offered selections from their menus.

I was attempted to start modestly at Disney’s Animal Kingdom Kidani Village’s Sanaa table with chutneys and Pappadam Bread, which I also call consistently irresistible. The chutneys ranged from mildly tangy to spicy. Among Sanaa’s breads, the Pappadam was one of the most addicting with its super-light, crunchy texture. The Pappadam and Basmati rice also helped cut through the spicy cauliflower.  But once I saw the six-tier wonder of sculpted sugar and cake covered in Mickeys, there was no turning back from the dessert table.

One of the most memorable treats — mainly because I usually do not like rice pudding — was the Green Tea Rice Pudding from Chef Jeff Barnes and his team at Disney’s Contemporary Resort. The smooth consistency on top made the layers soft, chunky rice granules a surprise, and the green tea flavor wasn’t really sweet at all. Instead, this pudding was a near-savory treat that reminded me of a few Thai rice desserts I’ve had in the past. The rice pudding was a fun little swan dive into something I thought I knew but now see in a tasty new light.

Although I’ve had nitro-infused beer before — creamy consistency with micro-bubbles — I had not had the pleasure of tasting a drink like this Nitro-Infused Pomegranate Vanilla Lemonade Cocktail by Chef Matt Maslowski. I won’t pretend I know the specifics of this molecular gastronomy technique, but I do remember that there was some kind of liqueur extracted from the vanilla. I’m glad I only had one of these!

This fabulous lunch ended as soon as it began, and it was time to head back to the Odyssey for round table discussions. The Food Photography and Food Styling Live Demonstration by Diane Cu and Aran Goyoaga was a mixture of science and art. Filters, lighting, computer, camera — the ladies had it all covered. And when in doubt? More natural light! I’m going to have to start visiting restaurants for earlier dinners and sit by windows.  Elise Bauer also introduced a valuable blogger resource, FoodBlogAlliance.com,  during her talk regarding copyright issues. (There’s a neat how-to about how to make a cooking video on the site right now that’s a can’t-miss!)

I got to know Lisa (Wine with Lisa), Yelena (Cooking Melangery), and Gretchen (What a Healthy Family Eats) through the end of the Forum and the Illuminations: Reflections of Earth dessert reception. The view of Illuminations was the best I had ever seen, and since the forum was on Saint Patrick’s Day, all the desserts were decked out in green. There were tales of a Guinness ice cream with bacon brittle, but stuck to the creamy pie push-pops instead. The Irish Car Bomb Parfaits weren’t exactly hit with me; something about the foamy texture and barely sweet flavor just did not make the best impression. The other reason could be that I can’t finish an Irish Car Bomb to save my life.

Whole Foods at Doctor Phillips Crossing gave all food blogger attendees a proper send-off with a breakfast brunch prepared on-site and served outside in the beautiful Florida weather. The Banana Nut Stuffed French Toast was a few bites of caramelized heaven, which led me to improvise a similar breakfast at home the following weekend. On the other hand, I have to revisit Whole Foods for those hot, flaky spinach empanadas.  The whirlwind weekend left with many more foodie friends, happy, and exhausted. Oh, and maybe a few pounds heavier too, but I would do it again in a heartbeat. Let me know who is in for Food Blog Forum next year!

Forkful launched one year ago this month with one ongoing goal: to continue to grow and learn about writing, photography, and sharing the food experience. I just missed last year’s Food Blog Forum, but I was able to attend this year’s event.  Over 100 eager food bloggers converged on the Walt Disney World Resort for one weekend during the Epcot Flower and Garden Festival. The crowd ranged from recipe developers, food photographers, and food stylists to marketing representatives all ready to share and hone their crafts.

Julie (The Little Kitchen), Todd and Diane (White on Rice Couple), Scott and Jadon (Steamy Kitchen), and Dawn (DawnViola.com) partnered with a team of sponsors (Food Blog Forum 2012) for a weekend of presentations, food, roundtable discussions — did I mention food? There were also some also some fab giveaways and goodie bags — Adam and I had more than a few draft picks for the different flavors of OXO caramels.

Aloha! And a Grand Floridian Welcome

Check-in at the Disney’s Polynesian Resort was a breeze with “alohas” all around. I resisted a good jam session on the in-room bongo nightstands, took a minute to hook into the free Wi-Fi, and then tumbled around the room to get ready for the welcome reception at the Disney’s Grand Floridian Resort and Spa. I can’t say heels were a stellar idea after a brisk five to ten-minute walk between the two resorts, but I forgot about the heels once I saw all the foodies to meet at the check-in table. There was punch, an abundance of hors d’oeuvres, and even salad trees swaying in the breeze. Yes, trees of salad! The sweet Fire-Roasted Corn and Vegetables were served in a mini cocktail glasses suspended from a wire sculpture tree.

Blog talk, most anticipated presentations, and roundtables sign-ups co-starred with some intriguing mushroom caps in green tea-lined cones — Mushrooms in Stilton Green Tea Cones. The mushroom caps were herbed and possibly marinated, and the mint leaves set off the semi-sweet green tea coating. I’m not green tea’s biggest fan, but the coated waffle cone was a fun flavor twist. The bites — go ahead and judge but I had at least three heavenly bites — of Smoked Gouda with Caramelized Onions was an instant hit as it melted into a sweet and savory addiction.

The real dessert almost got away while I met a few recipe developers, photographers, and foodies like Sarah (Sarah’s Cucina Bella), PeeDeeFoodie (PDFoodie), Kathy (Healthy Slow Cooking), Kiran (Kiran Tarun), Melissa (Dash of East), and Andy (Eating and Drinking Around WDW)! Cast Members were speedily packing Chocolate Crème Brûlées, Dessert Shooters, and these little Raspberry Espresso Cakes onto trays for transport, so I dove in and saved a few for myself. My favorite? The mini raspberry espresso cakes. The whipped topping was just a smidgen denser than air and dissolved instantly after the first bite.

Saturday was forum day, and it came and went fast! Pearleen (MegaYummo), Ricky (Tasty Chomps), and I favored a quick carpool to Epcot over waiting for a bus or monorail. We detoured for a moment to look at a few of the Epcot Flower and Garden Festival topiaries. The Fantasia centerpiece in front of Spaceship Earth was nothing short of spectacular! The fact that Fantasia is one of my favorite animated films didn’t hurt either.

Sponsors welcomed attendees to the Odyssey, a restaurant-turned-event space inside Epcot just before the Mexico Pavilion. I expected a continental breakfast, but instead there was a beautiful breakfast buffet spread of baked treats like potato leek biscuits and warm Scones to Bangers and Mash, Frittatas, and Poached Eggs. I’m a savory kind of girl endlessly fascinated by potatoes, so the bangers and mash were instantly on the top of my list. The sausages and mashed potatoes were standard fare, but the crispy onions on top were a nice touch. I inhaled my frittata and scone while presentations started.

Panels and Sessions: The Highlight Tour

Scott, the forum’s toastmaster, transitioned attendees through some powerful talks. My highlight tour will start with Todd and Diane’s primer on the importance of natural light and communicating, not only food stories, but people’s stories through photography was inspiring. They ran through approaching photography for a feature versus recipes. There were some genius little changes to dozens of milkshake photos, like the texture of a linen, a colorful straw, or extra milkshake foam that could make a photo pop. Imperfections, colors, and patterns were embraced and adapted to suit any given subject.

Another stand-out session was PRspectives, which was more in-depth than I expected and got question gears rolling for the roundtables later. Jaden (@SteamyKitchen), Rachel (@KitchenAidUSA), Arianna (@OXO), and Thomas Smith (Disney Parks Blog) For example, how to interpret demographics, Facebook stats, and levels of reader engagement into digestible bits that can be easily presented to brands.

David Leite went professorial with his talk, “Writing Bigger, Badder, More Badass Food Posts,” and twelve steps to better writing. The best part was no changes were required to following the steps, just additions and improvements. Leite touched on an emerging theme throughout the forum: Find your voice. The term “blogists” was tied to being self-referring memoirists, and much of the same criteria for writing fiction and non-fiction were applied to food blogging; theme, symbolism, plot, and setting just to name a few. Oh yes, and Leite enacted a ban of the word “delicious” on all food blogs for all time. All time!

Part Deux: Foodie-ing Harder

There is too much Food Blog Forum for one post, so the second part will offer a look into a mini Party for the Senses in the form of lunch at the World Show Place, roundtable highlights, and an Illuminations dessert reception. Part two will be live on Forkful around next Friday!

Both of us are late Sunday morning risers, so we decided to dive right into lunch at one of the small sidewalk tables directly outside the café. I chose the soup du jour, a vegetable beef soup, and a Pro’s Sand panini. The soup’s broth was lighter than expected, but was filled with a satisfying beef-to-potato ratio. Some of the corn kernels seemed a little undercooked, but I grew up eating fresh tuna-corn salad so the corn was not a deal breaker. The sandwich was pressed to a warm, toasty hue and sliced in half for easy noms. The sandwich was a delectable layering of melted mozzarella, tomato, and pesto between two slices of French bread — the Pro’s Sand is now my go-to sandwich at this café.

Lily happily nibbled on a small piece of baguette from our bread basket between our chairs as Adam tucked into his colorful Chicken Salad. The plating of this mountainous salad made an impression, but Adam said he was not a fan of the canned veggies. The chicken was also oiler than he would have liked. The chicken salad will not be getting love from Adam in the future, but hey, that can be encouragement to try another kind of salad, right?

I walked out of Le Café de Paris stuffed with some fabulous fresh bread and wishing I had room for dessert. The sidewalk seating is a huge plus for people who want to eat out with their four-legged pals, and the bread cannot be beat for a breakfast-lunch café harkening back to its European predecessors. My only ho-hum regret is that my long list of restaurants to revisit for just a dessert course is getting embarrassing!

Le Café de Paris • Facebook • Yelp • Google Maps

T:  (407) 293-2326

The Winn-Dixie location in Fern Park is located off the intersection of SR 436/Semoran Boulevard and SR 423/John Young Parkway, and was one of two recent unveilings of a new kind of Winn-Dixie. These new premium grocery stores have expanded chef-prepared hot and cold foods near an even larger produce section. Certain foods can be made to order like flatbreads and advanced ordered catering of all their hot food offerings. Be it wild rice with cranberries, eggplant rigatoni, or coconut encrusted chicken fillets — there’s an abundance of unique choices even without wandering into the expanded Wines from Around the World, Olive Bar, and Cheese Counter sections. A Wine Steward and cheese expert are on call to assist in selecting wines and pairings, and they frequently coordinate to craft pairing suggestions for customers looking to bring home their ideal wine and cheese experience.

There’s an even bigger focus on kosher meats, poultry, and dairy products. The dairy is replenished on a weekly basis by a local kosher farm. The whole back, right corner of this Winn-Dixie is kosher, including several frozen food cases filled with kosher things I didn’t even think I would see in a typical grocery store like pizza and waffles.

During the open house, customers had a chance to sample all sorts of chef-prepared menu items. The community turned out en force to welcome this newly redone Winn-Dixie to the neighborhood, so I felt lucky I that I could even get my hands on samples of the spinach antipasti salad, cider-glazed brisket, and Margherita flatbread. The marinated artichoke hearts, sun-dried tomatoes, and fresh spinach made the salad especially delicious.

The tender brisket was slightly sweet and fresh out of the roasting pan. Fresh ingredients make or a break a flatbread, but this Margherita flatbread had nothing to worry about. Melty cheese, juicy tomato slices, and aromatic shreds of basil were spread judiciously over a thin, flaky crust. All the things I like about Margherita pizza with a fraction of the guilt. I call that a flatbread success.

On my way out, I stopped by the hot food counter and purchased a few coconut chicken fillets, eggplant rigatoni, and spinach antipasti salad to-go.  Waiters were circulating samples of the coconut chicken fillets around the crowds, and once I had a bit, I had to have a whole fillet. Light, crisp breading with a touch of coconut sweetness was too tempting to resist.  The eggplant was also crisp and lightly breaded on the outside, but was full of a creamy, ricotta cheese-based filling on the inside.

I can’t wait for all Winn-Dixies to be made over and brought up to the standard set by the Winn-Dixies in Fern Park and Longwood. Despite a world of organic-centric, high-end grocery store experiences, a bankruptcy, and the BI-LO acquisition, this is not our parents’ Winn-Dixie in a good way.

Winn-Dixie • Google Maps

T: 407-339-1593

Rat Pack lounge music, which later gave way to a wonderful band, crooned in the background as Adam and I relaxed with MegaYummo, @Mikochu, Katie’s Cucina, and Droolius. Everyone either had the featured Big City Cosmopolitan or Pear-fect Martini, although Adam and I both preferred the Pear-fect Martini in the end. The Big City fell a little flat flavor-wise where the Pear-fect reigned with a nice tang between the lime, pear purée, and a dash of sweet Italian wine.

Assorted Flatbreads of the night were a sweet Italian sausage flatbread and a steak flatbread. The sweet Italian sausage version was topped with caramelized onions and mozzarella — the affect was light and satisfying. Its steak-covered cousin included a mild horseradish cream sauce, onions, mushrooms, and fresh arugula. I was a bigger fan of the sweet Italian sausage flatbread only because I was wooed by the generous meat and cheese toppings. The horseradish cream sauce on the steak flatbread could have had a little more bite, but the arugula complimented the strong steak and cheese flavors.

The Black Skillet Roasted Mussels made people’s heads turn when waiters carried the sizzling plates high to neighboring tables. After a few flat breads, our mussels were set on a two-level platter. The top tier was full of tender, buttery mussels in a garlic wine sauce and the bottom tier was a bowl we used as a shell caddy. I dipped thick slices of the fresh focaccia in the buttery sauce as I savored the mussels. The chef mentioned the mussels were slowly simmered in fresh herbs, lemon, and butter until they opened and were basted in more sauce. There was also a Jumbo Lump Crab Cake served over a lemon chive aioli that was light a feather underneath a judicious layer of bread crumbs. My usual quarrel with crab cakes is that they’re either oily or over-breaded to the point where the crab just doesn’t taste like crab, but I’m glad Timpano’s lump crab cake crushed my preconceptions in a good way.

The richness of the mussels’ butter sauce and breaded crab cake was offset by a refreshing plate of a Deconstructed Bruchetta. Plump, assorted heirloom cherry tomatoes were lightly tossed in olive oil, fresh basil, and a pinch of pepper. The tomatoes’ plate mates were a generous cut of mozzarella and addicting, lightly toasted garlic ciabatta. There was also a sun-dried tomato spread for the ciabatta that reminded me of a pesto with a generous olive oil infusion. The salad and accompanying focaccia are indispensable antipastos — light and shareable with fresh ingredients that can be properly appreciated in this deconstructed version of an old favorite. The flatbreads, mussels, and salad preceded what was a heady Italian meal.

When I think Italian, I think pasta. While there was pasta at the table, there was also an abundance of fish and meats. Adam’s Trio Mixed Grill of the Day was a six-ounce filet served medium rare with a scoop of garlic mashed potatoes and a four-ounce portion of Corvina. The herb-encrusted filet had a crunchy sear. The seared Corvina in a mustard cream sauce — my favorite of the night — surprised me with a buttery texture and mild flavor. The filet was served on a crisp bed of green beans. The mashed potatoes were lightly flavored garlic but were really just a stage for the filet. The waiter didn’t ask Adam how he wanted his meat cooked, but medium rare filet was delicious. My Veal and Wild Mushroom Rigatoni was a hearty bowl of tender meat, mushrooms, and pasta. Both the veal and mushrooms had soaked in some of the roasted garlic cream sauce; just enough to compliment, not overwhelm. Now I’ll be looking for braised veal on menus, since all my past experiences with veal have been tainted by terrible veal parmigiana. 

I was thankful for the shared servings of Tiramisu, New York Cheesecake, Chocolate Mousse Cake, and Crème Brûlée with Mixed Berries because I knew I couldn’t handle any one dessert by myself. The Tiramisu was dusted with an espresso topping and studded with fresh strawberries, but the spongey cake was slightly frozen in places. The New York Cheesecake was consistently creamy and topped with berries and a light berry sauce — a great example of classic New York Cheesecake! The Chocolate Mouse Cake was oozing with rich chocolate and served with a side of vanilla cookies and cream ice cream, which was a welcomed break from all that chocolate! I could have used a little more ice cream just to alternate more between the chocolate cake. My favorite of all the desserts was the delicate Crème Brûlée with caramelized top and plump berries; it was simply light, sweet, and all I needed after such a heavy meal.

Timpano takes Italian standards and turns them around into still hearty but fresh ideas.  I was left feeling less bogged down with pasta and more like I had a unique experience. Now that you’re curious about Timpano, I have a giveaway for a $25 gift card that you can enter by commenting on this post about your favorite Italian meal.  The giveaway will close the night of Tuesday, March 6, and the random winner will be announced on Wednesday, March 7. Good luck!

Edited 03/07/2012:

The entrants’ email addresses were entered into Random.org, and after a quick click, the winner of the Timpano $25 gift card is James! Thank you to everyone who entered, and keep a look out on Facebook or Twitter for future giveaways. James, just email me your mailing address at marilyn (at) forkful (dot) net and that that $25 gift card will be sent your way soon.

Disclosure: The food and gift card mentioned in this post were paid for by Timpano Italian Chophouse & Martini Bar, although the views and opinions expressed in this post are purely my own. This post was not reviewed by the restaurant in any way.

Mr. and Mrs. Delish, better known as Scott and Laurie, presented foodspotters with a beautiful spread of the cookies, cupcakes, bagels with house-made cream cheese spreads, and a custom cake that were nothing short of awesome. The cake itself was alternating layers of chocolate and raspberry swathed in formal black and white fondant with decorations highlighting Foodspotting’s best known slogans like “Want it!” and “Nom it!” Matching whimsical letters and stars sprang from the top and sides of the cake.

I’ve already highlighted my Delish cupcake favorites in the past, but that didn’t stop me from reliving my fond memories of that New Yorker in Paradise. Fluffy tropical-themed cake under even fluffier frosting with hints of banana and coconut — reliable win-win cupcake experience if I ever tasted one.

There was no leaving this event without decimating a luscious New York-style bagel with two different cream cheeses; veggie and one with freshly chopped scallions. This visit was also my first time trying a Sfogliatella, traditional Italian pastry filled with ricotta and dusted with powdered sugar. The delicate layers of dough were crunchy and the ricotta was slightly sweet but still made my taste buds tingle. Several assorted cookies hitched a ride home with me in a little to-go box, so I also nibbled my way through a few shortbread cookies when I had an extra room for more treats.

A belated happy anniversary to Foodspotting! And best wishes to Mr. and Mrs. Delish, who will be closing the doors of Delish New York Bakery at the end of this month. Their generosity and kindness knows no bounds, and I know in my heart that their gifts for making edible happiness will be missed. Read this letter from the owners of Delish New York Bakery and call in final orders before this incarnation of the bakery says its final adieu.

Delish New York Bakery • Delish on Foodspotting • February FSEatup Event • Yelp • Google Maps

T: (407) 965-5548

Disclosure: The food mentioned in this post was paid for by Delish New York Bakery, although the views and opinions expressed in this post are purely my own unless otherwise noted. This post was not reviewed by Delish New York Bakery in any way.

(kdrozdowski [at] gmail.com • @theseasonalkat)

I was recently (and fortunately!) asked by my good friend Marilyn to attend a preview dinner at the Boheme for their Valentine’s Day menu in her stead. As my husband and I had never been, but frequently heard about the restaurant, we were glad to accept.

The hotel was easy to find, a few blocks south of Colonial Drive, at Orange Avenue and South Street. When we arrived, we were brought to the art gallery that is located inside of the hotel. The gallery hosts the art of many talented people, in many different media including paintings, jewelry, and sculpture. Of particular interest to me were the paintings done with coffee (yes, coffee!). Those of us attending the dinner were shown about the gallery, introduced to the manager, and then whisked off to the Wine Room.

The Wine Room was the private dining room that could be reserved for up to parties of 12. The room boasted a small wine cellar, as well as lovely art and a mirrored wall that expands the spacious feeling. The art on the walls was painted in a certain way that made the paintings themselves appear luminescent when the lights were turned down.

When we entered, we were treated to a new cocktail featured at the Boheme restaurant, with lingonberries and champagne. The cocktail was fruity and sweet — a bit too sweet for my tastes, perhaps a little extra lemon juice would help — but if you’re a fan of sweeter cocktails, especially those with berry flavors, this is one for you.

After we were shown the Wine Room, we were guided through the Bösendorfer Lounge. The lounge hosts live blues and jazz acts and has a large and varied cocktail list and a “small bites” menu. This lounge has been on my wish list for a while now, and I think it’ll be up soon for a visit. As for the name, the lounge is named after the gorgeous Bösendorfer piano in the next room. It’s one of only two in the world, and it is the heaviest piano in the world. In fact, the room was built directly for the Bösendorfer piano to enhance the sound; if the piano is off center by just a bit, it wouldn’t sound right.

After the whirlwind tour through the hotel, we were guided to our table. Each couple had a place setting with their names on the menus, which was a nice touch! The Valentine’s Day menu is offered as a prix fixe menu with a choice for each course. The entire menu is available here in PDF form; though we didn’t taste each dish, we did sample a majority of them. If you can’t make it on Valentine’s Day but would like to sample the menu, it is being offered à la carte from February 10 through February 13.

As would follow the rest of the evening, the service was efficient, unobtrusive, and very friendly. As soon as we were seated, we were brought one of the two wines of the evening, the Kessler Collection Sauvignon Blanc by Marc Mondavi. The wine was a solid example of a sauvignon blanc, light and crisp with tropical fruit flavors. We were quickly brought the first appetizer choice, Oysters and Champagne. The oysters were finished with cucumbers, jalapeño, and sambal oelek (a popular Indonesian chili sauce), and served with a small portion of Veuve Clicquot champagne. The oysters were fresh and briny, with just a hint of spice and not overwhelming. Oysters are offered as one of the appetizer choices on the Valentine’s Day menu due to their reputation as an aphrodisiac. (Note: the pictures below all show the dishes as they will be served, the complete portion for one person.)

After we sampled the oysters, we were treated to the next two appetizer selections: Oriental Mussels and Venus Crab Cakes. The mussels were steamed and finished with a Thai curry coconut broth and crispy naan bread. I thought the naan was a little curious of an addition as they are an Indian bread alongside Thai curry, but my husband felt that it is familiar Asian bread to many Americans and wouldn’t seem out of place. The broth was rich and sweet from the coconut milk and had just a touch of spice, and the mussels were tender and flavorful. The crab cake was one of my favorite items of the night: largely free of filler, crisp on the outside and tender in the middle, with a lot of sweet crabmeat. The rémoulade was perfectly executed with briny capers, and the arugula salad provided a peppery note as a foil against the sweetness of the crab meat. The sauvignon blanc paired well with both of these dishes, light and crisp against the richness of the broth and rémoulade.

We had barely begun to enjoy the crabcakes when the next two appetizer selections were presented:  Wagyu Beef Carpaccio and Giant Asparagus Spears. At this point, we were also poured the second wine of the evening, the Kessler Collection Cabernet Sauvignon by Marc Mondavi. The wine was flavorful with dark berry notes and little astringency. The carpaccio was definitely the winner of the two selections; the beef was thinly sliced, very tender, and was perfectly paired with arugula, capers, mustard aioli, and Parmesan cheese. Each bite melted in my mouth. In the other dish, the asparagus was cooked just right, tender and not stringy. It was paired with a sriracha-spiked hollandaise and thinly sliced prosciutto. The dish was simple and beautifully plated, as well as being light and delicious.

We were surprised to find at that point we had only sampled the dishes from the first course! Up next were three dishes from the soup and salad course:  Aphrodite Salad, Roasted Pear Salad, and Love Potion Elesir (French for “elixir”) soup. I sampled the soup first: it was a light tomato and beef broth with diced tomatoes and thinly sliced fennel, spiked with a tiny amount of absinthe. Fennel is one of my favorite vegetables, but I hadn’t had the combination of fennel and tomato before — they went well together. I do like absinthe (along with fennel, anise, and black licorice), but even if you don’t, the addition shouldn’t scare you way from this soup; it’s a very small amount, and serves to enhance the fennel flavor. I felt that the broth could have used a little oil to boost the mouthfeel as I thought it was too thin, but the combination of flavors was delicious and the soup serves well if you need a light dish after a heavier appetizer.

The Roasted Pear Salad was the better of the two salads, mixed greens, goat cheese, candied walnuts and fresh berries topped with a sweet roasted pear half. The fruit was perfectly ripe, though I felt as with the soup, the salad could have had a little more fat or oil added, in the dressing and perhaps a little more goat cheese. As is, the salad felt a little unbalanced in its sweetness.

Unfortunately, the Aphrodite Salad fell flat. It features mixed baby greens with frisee added, halved grapte tomatoes, slivered almonds, feta, and an almond vinaigrette. The salad tasted overwhelmingly of sweetened almond extract, to the point where I felt I was eating salad-shaped marzipan. The greens and tomatoes were fresh, and the feta salty and tangy, but the dressing didn’t allow the flavors to come through. I felt that a simpler vinaigrette without any almond extract would be a better compliment for the salad.

We moved to tasting the main courses: Pan Seared Chilean Sea Bass, Kiss Me Tender Filet Mignon, and New Zealand Rack of Lamb. The sea bass was a generous portion, with a sweet potato and Yukon potato mash, garnished with a beet reduction. The fish was tender, sweet, and lightly sweetened, and was perfectly offset by the beet reduction. If you like beets, you’ll love the beet reduction: rich and earthy, a burst of fresh beets. The mash was tasty but fell a little short of what I was expecting. A green vegetable would have been a welcome addition to this dish; Brussels sprouts perhaps? 

The filet was crusted with slivered almonds and topped with Cambozola blue cheese – the name a combination of Camembert and Gorgonzola, as the cheese is a combination of a soft triple creme cheese and Gorgonzola. As with the Aphrodite salad, I felt that the almond flavor was too sweet and overwhelming. While the steak was a perfectly cooked medium rare, the almond extract and crust overwhelmed any beef flavor. The blue cheese was delicious and helped to cut through the almond some, but I think the steak would be better served if there was no almond extract in the crust. However, the carrot and potato mash was silky smooth; as I love sweet and Yukon potatoes but am not a huge fan of carrots, I was surprised to enjoy the carrot and potato mash much more than the mash that accompanies the sea bass. The zinfandel reduction tasted strangely smoky, almost like a barbecue sauce rather than a wine reduction.

The rack of lamb stole the show on this course. The lamb was gorgeously crusted with goat cheese and plated on a bed of asparagus risotto with a port wine reduction sauce. The lamb was full-flavored and lean, complimented by the savory goat cheese crust. The risotto was cooked just right, richly flavored with asparagus; along with the port wine reduction, made a well-composed dish for the lamb. If you like lamb, and even if you don’t, you’ll love this dish — even my husband who can take lamb or leave it, said that this was his favorite.

Finally, the dessert course came rolling out! We were all ready to roll out ourselves at this point, but of course in the interest of science, we had to sample each dish. The three dishes we tried were: Toblerone Chocolate Fonduet, Caramelized Bananas, and Passionate Puffs. We were also presented with a small tasting of Rosa Regale sparkling sweet wine to pair with this course. The fondue was a simply prepared but fresh selection of “dippers” – strawberries, pineapple, marshmallows, almond biscotti, bananas, and rolled lace cookies – to dip in a Toblerone fondue. The chocolate was perched over a small tea light to keep it melted as you dip. Although it’s chocolate, the dippers keep this dish light — especially with the fresh fruit. 

I don’t like bananas at all, but I did taste the Caramelized Bananas. To my surprise, they were less sweet and starchier than your average supermarket banana. Because of this, the vanilla bean ice cream and brandy sauce paired well and did not make for an overly sweet dish. The last dessert we tried, Passionate Puffs, were three very large cream puffs filled with white, dark, and milk chocolate mousse, respectively. The choux pastry was light and tasty, but I thought it was overshadowed by the large amount of mousse inside each puff. Each chocolate mousse was delicate and chocolatey, but had a higher ratio of filling to pastry than I usually like in a puff pastry. The Rosa Regale served did pair well with each dessert dish, of course!

As mentioned before, service was very well done. We were able to ask as many questions as we liked, greeted and answered in a friendly and competent manner, and our dishes and silverware were efficiently whisked away and replaced at each course. We barely had to think that our glasses were running low before they were filled with either water, soft drink, or wine. Once we stood up from our seats, we were also able to see the rest of the dining room; the interior of the restaurant is modern, yet cozy with intimate lighting, and the seats at the table comfortable. 

If I had one issue with the dinner, it’s that if a dish had almonds in any way, it overtook the rest of the flavors on the dish. I think a large scaling back of almond extract, or even elimination and reliance on almond flavor from the almonds themselves, would have made those dishes much more enjoyable. That said, the food and service would make for an excellent Valentine’s Day dinner, whether you can visit on the day itself for the prix fixe or on one of the days leading up for the menu à la carte. A stop in the Bösendorfer Lounge for pre- or post-dinner cocktails wouldn’t steer you in the wrong direction, either!

Unfortunately my husband and I already have long-standing Valentine’s Day plans, but we did agree that we would be back soon – we’re thinking that the Jazz Brunch sounds right up our alley!

The Boheme Restaurant • Valentine’s Day Menu • Yelp • Google Maps

T: (407)313-9000

Disclosure: The food mentioned in this post was paid for by The Boheme, although the views and opinions expressed in this post are purely that of the author, Kathleen Drozdowski. This post was not reviewed by The Boheme in any way.

The Winter Lunch Plates Menu reminded me a lot of Magical Dining Month; lovely service and a delicious meal for an affordable $18. A normal lunch usually means a small, quick break during a hectic day that helps me survive until dinner. The Capital Grille’s lunch plates turned lunch into something to savor. Adam and I were seated on the terrace during a cool, sunny afternoon  and started with Field Greens and the Roasted Pepper Soup, respectively. Freshly cracked pepper put some spark into the mild tomato-based broth — pure comfort food without feeling heavy — which became fast friends with a warm, seeded roll or two by the end of its turn. Adam’s crisp salad was topped with a champagne vinaigrette that was creamier than we expected, but added a light sweetness to the stronger greens.

The Wagyu Cheeseburger with Fried Egg and Crisp Onions, the newest member of the Plates menu, was definitely the heaviest item. The meat was juicy and arrived more medium-well than medium-rare. Melted cheese, an egg over easy, and crispy caramelized onions were layered over the burger. No condiment or anything else was needed excepted the other half of the that scrumptious toasted bun. This was my first burger served with a fried egg, and it was as messy as I thought, but I wouldn’t have it any other way. Wagyu never seems to hold together in burger form, but it held together here long enough for Adam and I to polish off the meal.

The seasonal Roasted Root Vegetables (multi-colored carrots) were honestly more food than I could handle after the soup and burger, but they were a nice touch to lighten my palette after all that egg yolk and cheese. Adam’s Lobster Roll was light and fresh over a yummy, if slightly over-toasted bun. The generous amount of lobster meat tasted sweet with a touch of mayo and chopped parsley. The roll was accompanied by French Green Beans and gently roasted heirloom tomatoes.

Adam and I hardly had any room left between the two of us, but we made a little extra space for the Fresh Berries in Vanilla Creme Anglaise. The raspberries, blueberries, and blackberries were eye-poppingly large and at their peak. The vanilla anglaise complimented the berries but didn’t eclipse them. Dessert wasn’t included with the Lunch Plates, but the Lunch Plates items were more than enough to last me through dinner and into the late evening.  Personally, The Capital Grille is usually a special occasion place for Adam and I — the service is exemplary and a dry-aged steak is a beautiful thing — but the Lunch Plates Menu turns lunch into an event in itself without the large price tag.

The Capital Grille • Yelp • Facebook • Google Maps

T: (407) 370-4932

Disclosure: The food mentioned in this post was paid for by The Capital Grille, although the views and opinions expressed in this post are purely my own. The Capital Grille did not review this post in any way.