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Orlando Will Not Be Home to Next Planet Hollywood Hotel

You might have thought that when Orlando based Planet Hollywood got around to building its second PH hotel, to got with the one it has in Las Vegas, Orlando would be the logical location. Because, you know, hometown and all. Plus, we use a lot of hotels around here. Just sayin'.

But no. As hotelchatter.com reports, the city chosen for a new Planet Hollywood hotel is Utorda Beach in lovely Goa, India. According to the article, the hotel will feature "115 rooms, 15 luxury tents, spa, and multiple swimming pools."

I'm sure it will have all of the amenities that...


Luxury tents?

I asked a Planet Hollywood spokeswoman what that means and she said she didn't know but plans to find out. I'll pass the info along to you. In the meantime, start planning your Goan getaway.

"The Daily Chew" Debuts Thursday on WFTV

Daily Chew Richie

Come join me for a chew or two.

Beginning today I'll be hosting a new segment on WFTV-Channel 9 called The Daily Chew with Scott Joseph. Each week I'll invite a chef to join me in the kitchen to prepare one of his or her favorite dishes, with tips and techniques you can use to try the recipe at home. The premiere edition has Greg Richie of Soco Restaurant in Thornton Park demonstating that restaurant's Chicken-fried New York Strip. Upcoming episodes feature Kathleen Blake of the Rusty Spoon, Kevin Fonzo of K, and David Ramirez of David Ramirez Chocolates.

The segments air on Thursdays between 12:45 and 1 p.m. and replay Fridays at 8:20 a.m. on sister station WRDQ-Channel 27. You can also find them online at icFlorida.com, where you can  download the recipes, as well. 

We've already got several episodes "in the can," as we say in this business called show, although I'd prefer fresh to canned. I'm thrilled to be working with the professionals at WFTV -- they don't do things halfway -- and I appreciate the support of sponsors Southeast Steel and Teco People's Gas. And wait until you see the beautiful kitchen facility we're taping in at the Viking showroom in Winter Park. (Though I'm a little concerned that Todd Ulrich might show up for a suprise kitchen inspection in an upcoming segment.)

Daily chew outtakeOuttake: Richie falls for the old "let me just make sure your microphone cord is tucked in" ploy.

Ground Breaking Signals Start of Construction for Emeril Lagasse Foundation Kitchen House and Culinary Garden

Kitchen House Exterior copy

With the announcement of a $250,000 gift from the Emeril Lagasse Foundation, students of Orlando Junior Academy's Edible Education Experience broke ground Wednesday morning on the Emeril Lagasse Foundation Kitchen House & Culinary Garden on King Street across from the school in the College Park neighborhood.

Brian Kish, president of the New Orleans based organization, was on hand for the Wednesday morning ceremony. "The Emeril Lasse Foundation is very excited to be here to partner with Orlando Junior Academy and the Edible Education Experience to help reconnect students back to the source of their food," Kish said, "to understand where their food comes from and maybe more importantly the nutrition behind it."

Pairings Announced for Friday's Supper Club at Eddie V's

EddieVs LogoOh, this is going to be a good one.

The menu has been finalized for Friday's edition of Scott Joseph's Supper Club, which has us convening at the wonderful new Eddie V's on Sand Lake Road's Restaurant Row. EV's wonderful menu is being paired by selections from our friends at Rioja. Here's the full menu:

Maine Lobster Taco
House Made Fresh Tortillas with Grilled Sweet Corn Pico
Paired with Viña Herminia Rosado

Heirloom Tomato Salad
Bufala Mozzarella, Basil, Extra Virgin Olive Oil and Aged Balsamic Vinegar
Paired with Sierra Cantabria Organza Blanco

Halibut Filet
Sautéed with Sweet Corn, Morels, Edamame and Smoked Pork Shank
Served with family style Sugar Snap Peas and Monterrey Corn
Paired with Viña Pomal Crianza

USDA Prime New York Strip
Mushroom Shallot Reduction
Served with family style Truffled Macaroni and Cheese and Sautéed Brussels Sprouts with Bacon and Shallots
Paired with Fincas de Ganuza Reserva

Family Style Dessert Trio
Hot Chocolate Godiva Cake, Fresh Berries and Crème, Hot Bananas Foster Butter Cake
Paired with Marqués de Cáceres Satinela

And here's something else that's special. The fine folks at Wine on the Way, the premium wineWine on the Way-1 retailer, will be offering the evening's wines at a discount to Supper Clubbers who'd like to have a bottle of their favorite. The exceptional menu and wine pairings are already an incredible deal at $100.70 (tax and gratuity included). With Wine on the Way's discounts the savings keep coming.

I have five seats left for Friday's dinner. Here's a link to the Eddie V's Supper Club page.

Friday, 24th October 2014

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