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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.

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Capo interior

Update: Although not announced in the Four Seasons' press release, Plancha, the Cuban-American restaurant at the new resort, has also opened.

The Four Seasons Resort Orlando at Walt Disney World Resort — that's right, a resort within a resort — opens its newest restaurant to the public Monday, October 20. Capa, located on the hotel's 17th floor, has a menu of Basque country cuisine.

The decor is meant to provoke a northwestern Spain and southwest France feel, too. The restaurant was designed by the Puccini Group of San Francisco, which also did the redo of the California Grill last year.

Capa's chef is Florida native Tim Dacey, who returns to the state after cooking in several New York restaurants, including Reynard in Brooklyn, the Setai and the NoMad in Manhattan. In 2004, he cooked with the Four Seasons' executive chef, Fabrizio Schenardi, at Tampa's Pelagia Trattoria.

Capa will be open for dinner daily. It joins Ravello, an Italian restaurant, and PB&G, the Pool Bar and Grill barbecue specialty. Yet to open is Plancha, a Cuban-American restaurant. Watch for that one next month.

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Divas tortilla pizza

Lazy gals deserve great pizza too. So what if slaving over a flour-festooned counter makes you sink even further into the couch with a pillow over your head? Don't worry, we totally get it. And we're here with a deliciously clever answer to your doughy dilemma.

Hiding in your pantry, ready to perform any number of culinary tricks is the ubiquitous flour tortilla – a perfectly crisp, golden pizza crust, the ultra-thin sort for us (mostly) ultra-health-conscious gals.
Let the kids choose their favorite toppings and call it Tortizza Tuesday. You can direct from the couch with a perfectly chilled glass of wine.

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I'm honored to once again be serving as emcee for this evening's Savor the Night event, this year sharing duties with the indefatigable Jorge Estevez of WFTV. Savor the Night is the kickoff to the Latin Food & Wine Festival, sponsored by the Hispanic Chamber of Commerce of Metro Orlando.

Latin Food and wine logo

Tonight's event is sold out, but Saturday's main event is not, mainly because there are no tickets to buy. It's a free event (parking, too) and takes place from 3 until 9 p.m. at Cranes Roost Park in Altamonte Springs.

Since you get in free, the food and drink samples are sold separately. There will be plenty of live music, undoubtedly some dancing, and generally good times. And, of course, wonderful Latin cuisine. See below for a list of vendors.

If you were lucky enough to snag a ticket to tonight's event, which is from 6:30 until 10 p.m., also at Cranes Roost Park, please stop by and say hello (although I'll be frantically running around trying to keep up with Jorge).

Some of the participants include:

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SpiceBurgr - Orange final mtManny Tato, owner of Spice Modern Steakhouse at Lake Eola (and formerly, originally, on Park Avenue), plans to open Spice Burgr in a space at the Plaza in downtown Orlando. Tato says the intentionally misspelled business will feature all natural, all beef burgers. Other sandwiches, too, will be hormone free, he told me.

He said he hopes to open in two weeks, on October 29. That's a quick turnaround, but Tato says he's been planning this for a long time. "Five or six years we've been wanting to do a burger concept," he said, and when he said it I'm pretty sure there was an e in burger. However, the recession being what it was five or six years ago, Tato put the idea on the back griddle. Now, he believes, the timing is right.

Price point for a single cheeseburger with shoestring fries will be $5.95. Other side items, including onion rings and and totted potatoes, will also be available. You can download the front of the menu here and the back of the menu here.

If you blinked — and if your blinks last, say, a few months — you probably missed the last business that occupied the space that will soon be home to Spice Burgr. That was Meltz, a melted cheese sandwich concept. I asked Tato if he thought the location presented any particular challenges. He said he expects to have slow days on holidays when nearby offices are closed. But he thinks that with numerous condominiums close by and the movie theater just upstairs there will be plenty of people looking for a burger. Or burgr.

I hope he's right, though one would have thought the same thing about Cafe Red just a block away. That was the burger business that went out of it not long after that location's previous tenant, a Five Guys Burger & Fries, closed.

In the meantime, Tato said that Spice Modern is doing well on Central Boulevard. "We've come around in our consistency," he said. "One thing I've learned is that consistency is the key to success."