Cooking and Chef Recipes

Compliments of the Chef: Pizza from Epcot's Via Napoli

Via Napoli pizzas

Since it opened at Epcot's Italy pavilion, Via Napoli has been earning raves for its Neapolitan style pizza. Executive chef Charlie Restivo shows you how to make the same pizza dough and get similar results, even if you don't have an 800-degree wood-burning oven imported from Italy in your kitchen.

Watch the video, then follow the recipe. Tell us how things turned out in the comments below.


On the House: Geisha A Go-Go from Baoery


Dustin Hulbert of Baoery in Thornton Park shares the recipe for the bar’s Geisha A Go-Go, one of the signature drinks. Watch the video above, then grab the recipe below and get mixing.

1 oz of Deep Eddy’s Ruby Red Grapefruit Vodka
1 ½ oz of Hakutsuru Excellent Junmai Sake
¼ oz of Ginger Syrup
Served in Cognac Glass with ice
Topped with Grapefruit Pellegrino
Garnished with Wide Grapefruit Peel

Compliments of the Chef: Baoery's Sizzling Lemongrass Chicken from Greg Richie

Today we introduce a new feature on the flog: Compliments of the Chef, in which some of our area's top culinarians share recipes and secrets. We'll feature dishes from some of the best restaurants in the area and beyond. And we won't limit it to things you can chew. Look for the occasional cocktail recipe. And if you have a favorite dish or drink you'd like to see featured here, send us a note and we'll do our best to get it for you.


Greg Richie, executive chef of Thornton Park Restaurant Group's Soco and Baoery restaurants, shares the recipe and procedure for making Baoery's Sizzling Lemongrass Chicken. It's an impressive dish that hits all of the senses when it comes into the dining room. You can make it at home using Richie's easy to follow recipe. Check out the video above for some advice from the chef.

Kevin Dundon's Raglan Road Seafood Chowder

Raglan Road Seafood Chowder

One of the favorite dishes at Raglan Road at Disney Springs is the Seafood Chowder. It looks like a very complex dish — and the flavors certainly are.

But as celebrity chef Kevin Dundon demonstrates, it’s simple enough to try at home.

If you want to try it at the restaurant, consider a visit during the Fifth Annual Great Irish Hooley, which will take place September 2 through 5. Besides all the usual music and dancing that you can find at Raglan Road, the Hooley features a 90 minutes show — The Rhythms of Raglan — produced in Ireland, exported to Raglan Road and directed by David Hayes (Riverdance, “The Voice” Ireland edition) with guest choreographers including Michael Donellan (Lord of the Dance). The music festival’s multi-band lineup will feature headliner Screaming Orphans and other bands popular on the festival circuit. For details, times and more information, visit the Raglan Road website.

But now back to that recipe! And check out the video below to see how Dundon does it.


Compliments of the Chef: Fabada from Spanish River Grille


This week’s Compliments of the Chef is the result of a reader request from Jim Heekin regarding a favorite side dish featured at the now-closed Txokos Basque Kitchen at East End Market before original owners Henry and Michele Salgado sold it to focus on their Spanish River Grille restaurant in New Smyrna Beach:

Wrote Jim: “When the Salgados left Txokos, the restaurant stopped serving the fabulous Fabada bean side dish. Any chance that Henry would share with you his recipe for that terrific dish? He isn't serving it at Spanish River Grille.”

Well, Jim, I have two bits of good news for you. First, yes, the Salgados were more than happy to share the recipe, which you’ll find below.

Second, the fabada bean dish is indeed being served at Spanish River Grille, accompanying one of the fresh fish dishes, such as bronzini, a current offering, or the Crispy Skin Snapper, as seen in the photo from SRG above. So you can visit and still get a taste of how it’s done.

In the meantime, here’s the recipe, compliments of the chef.

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