Scott Joseph's Podcast
- Scott Joseph | New Year's EveDining With Scott Joseph
- Scott Joseph | Spice BurgrDining With Scott Joseph
- Scott Joseph | MamakDining With Scott Joseph
- Scott Joseph | RusTeakDining With Scott Joseph
- Scott Joseph | Royal Indian CuisineDining With Scott Joseph
- Scott Joseph | Green Day CafeDining With Scott Joseph
- Spotlight: Highball and HarvestDining With Scott Joseph
- Scott Joseph | Pig Floyd's Urban BarbakoaDining With Scott Joseph
- Scott Joseph | Bistro on Park AvenueDining With Scott Joseph
- Scott Joseph | Epcot International Food and Wine FestivalDining With Scott Joseph
- Scott Joseph | KappoDining With Scott Joseph
- Fishkind Commentary: Politics Versus Florida’s Budget, Part 2Dining With Scott Joseph
- Scott Joseph | Unfolding Napkin EtiquetteDining With Scott Joseph
- Scott Joseph | Shake ShackDining With Scott Joseph
- Scott Jospeh | Magical Dining MonthDining With Scott Joseph
- Scott Joseph | Hamilton's KitchenDining With Scott Joseph
- Scott Joseph | Southern Moon SmokehouseDining With Scott Joseph
- Scott Joseph | Taste of the NationDining With Scott Joseph
- Scott Joseph | Mills BrewpubDining With Scott Joseph
- Scott Joseph | Wine Barn's PizzaDining With Scott Joseph
- Scott Joseph | Blackfin is BackDining With Scott Joseph
- Scott Joseph | Independence DayDining With Scott Joseph
- Scott Joseph |Bistro CloCloDining With Scott Joseph
- Scott Joseph | Fiorenzo Italian SteakhouseDining With Scott Joseph
- Scott Joseph | A Food MysteryDining With Scott Joseph
Trattoria al Forno
- Published on Wednesday, 28 January 2015 09:31
- Written by Scott Joseph
The CulinEars at Walt Disney World Resorts opened its newest restaurant last month without much fanfare. Certainly less fanfare than when the restaurant that previously occupied the space opened. That was Kouzzina by Cat Cora at Disney's BoardWalk, and with the celebrity chef and her extended family in attendance, Disney threw an opening that had all the accouterments of a Greek party except the plate breaking. At least not any intentional plate breaking.
That was back in 2009, though it hardly seems that long ago. The announcement that Kouzzina would close was made in March of last year, and it finally happened in the fall. Cora eventually made an announcement that she still hoped to do other projects with Disney, but the end of the current contract would allow them to focus on a new concept for the space. So, essentially she was saying that they were breaking up but would still be friends.
The concept that Disney wanted to focus on is Italian, and the restaurant is called Trattoria al Forno. So it is apparently giving up on trying to bring more innovative and creative cuisines to the masses and essentially crying uncle. Or in this case zio. You'll recall that the first restaurant to occupy this space was Spoodles. Words like taramasalata, harissa and tabbouleh sent the unadventurous diners screaming towards Le Cellier in Epcot with its safe menu of steak and potatoes. Even Kouzzina's menu was a little too Greek to some people, I suppose.
Trattoria al Forno is safe. Even the name is innocuous — it basically means a restaurant that serves food baked in an oven. The menu, thankfully, goes beyond plates of spaghetti and meatballs and features more authentic Italian fare, plus the all-necessary pizzas and even a t-bone steak that will undoubtedly save many the walk to the Canada pavilion.
- Published on Tuesday, 27 January 2015 13:35
- Written by Scott Joseph
Canopy Cafe is the new name on the restaurant space that previously was known as Tolla’s. That’s the small, freestanding building on Pennsylvania Avenue a little farther north than the Coop.
It’s a pleasant enough place, and it makes full use of the outdoor seating area, which is actually larger than indoors. Not really a canopy — a hard roof covers the patio — but the open air space has roll-down scrim shades that allow it to be as climate controlled as possible.
Erin's Top 10 Wine Resolutions for 2015
- Published on Tuesday, 27 January 2015 09:38
- Written by Erin Allport
Instead of making New Year's Resolutions that won't last more than a few weeks, I thought it would more fun and interesting to make my New Year's Resolutions about drinking more wine!
Here are my Top 10 2015 Wine Resloutions:
- Drink More Bubbles. Champagne, Sparkling Wine, Cava, Prosecco... Drinking bubbles does not have to be reserved for special occasions; it's a special occasion when you pop the top! Right now I am in love with the producer Raventos i Blanc. They've been making wine since 1497. Their great, great, great grandfather, invented the word Cava. The family has had a devotion to the indigenous grapes from their region in Spain ever since. Amazing quality, vintage wine from Conca de Anoia – a very special place, and a approachable price, gets these bottles on my resolution list.
- Turn a friend into a Wino! I think we all have that friend who "doesn't like wine." It is my belief that these friends just haven't tried the right wine for them. Start them out with a light, fruity wine like a quality Riesling or un-oaked Chardonnay for whites; or a light red like Pinot Noir or Gamay (Cru Beaujolais). Then, move them up in baby steps to the big style wines, like Cabernet, Malbec and Syrah.
- Go to wine tastings. Attending wine tastings is a great way to meet other wine lovers, and also great for those friends who are new to wine (see #2 above). Wine tastings typically present wines from many different regions or a focused theme. This gives you the opportunity to learn about new wines and "test drive the car before you buy it."
- Start a Monthly Tasting Group with Friends. Starting a monthly tasting group is a lot of fun. In the wine industry we like to "blind taste" the wines, usually picking a theme. For example... ask your friends to bring a bottle of Cabernet Sauvignon from a wine region in a brown paper bag. Number the bags as they arrive, and have everyone taste them and write down where they think the wine comes from. You can also add vintage guesses as well. 2012 Argentina? 2008 South Africa? 2010 Napa Valley? Once everyone has tasted the wines, reveal them and see who got the most correct. Then discuss regions and look up vintage reports and see what the weather conditions were like, comparing how different weather conditions and soils affect the Cabernet varietal. It's really wine geeky, but we love it!
- Drink Pink. I am NOT talking about White Zinfandel either (although Turley Wine Cellars did start making a dry White Zinfandel that is actually quite good). Dry rose wines can be exceptional, especially in the summer. When it is too hot for red wine, dry rose is a refreshing choice. Dry rose pairs well with just about any type of food. Dry rose can range from more fruity styles, with hints of fresh raspberries and strawberries, to more intense styles, with dark cherry flavors and full of body.
- Drink Real Wine. "Real Wine", is made by real, caring people and not marketing companies who are only interested in their bottom line. Be wary of wines with catchy, sometimes childish labels (remember Yellow Tail?). Initially it may seem like a fun wine, but in most cases, you should judge the book by its cover. Know who the producer is and the methods they use to make the wine. If no one at the store can tell you, find a good, well respected, local wine shop.
- Explore New Varietals. There are many different grape varietals of wine in the world. Some are better known, however, there are many wineries that have found varietals that were thought extinct. For example, Maturana in Rioja, and Sauvignon Gris in Chile were both found in the back rows of old vineyards, hidden for years. In addition, Tempranillo Blanco is Tempranillo that just mutated itself into a white grape. It is fun to explore these wines and taste something that has been untouched for ages or completely new.
- Visit a Wine Producing region. If you can't make it to the Pacific North West, France, Spain, or any other wine producing region, check out a local winery. Every state in the USA has at least one, and although the wines may not be as good as the traditional wine making regions, the beauty is you get to have a winery experience that is original.
- Join a Wine Club. Wine Clubs are a good way to try new wines as well. There are many out there, but the best will give you facts, information and a lot of diversity. Every month is a surprise, how fun is that?
- Support Local Wine Shops. The benefits of "Shopping Small" are much greater than shopping at the large, big box, chain stores. You will find knowledgeable employees, higher quality wines, made by caring people.
How to Make Macarons, with David Ramirez on The Daily Chew
- Published on Monday, 26 January 2015 09:58
- Written by Scott Joseph
Have you ever wondered how to make macarons, those tasty little French pastries? There are many steps involved, but master pastry chef David Ramirez of David Ramirez Chocolates walks us through it in this episode of The Daily Chew. Click on the video link above, and then find the macarons recipe at icFlorida.com.
American Gymkhana Brunch
- Published on Friday, 23 January 2015 10:29
- Written by Scott Joseph
You go to enough brunches and you start to expect to find certain items on the menu. With luck, and a skillful chef, you might get one or maybe two items that rise above the usual suspects.
At American Gymkhana, which indeed has a skillful chef in Aarthi Sampath, the entire brunch menu is filled with inventive creations that give a nod to classic brunchtime fare but stay true to the Indian theme.
Take the French Toast Gymkhana, for example. Instead of using a white bread, as in a classic French toast recipe, Sampath uses naan. The Indian bread, of course, is not as spongy as a white western bread so the texture is more akin to hardier crepe. But when filled with the cinnamon-raisin mawa, it becomes a sweet treat. A brilliant invention.
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A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.