I came across Oz Asian in Lake Mary recently, a small quick-serve restaurant with a pan Asian menu. It’s an assemblage concept, so you’re asked to choose your protein (chicken, beef, shrimp, tofu or vegetables); a base (white rice, brown rice, pasta noodles, vermicelli or soba noodles); a sauce (sweet & sour), sweet oyster, Thai curry, garlic, teriyaki or soy and ginger); vegetables to add in (broccoli, onion, cabbage, bean sprouts, mushrooms, peppers, jalapeños, scallions, corn, carrots, celery, pineapple, tomatoes and snap peas); and any extras at extra cost: (fried egg, scrambled egg, or more chicken, tofu, beef or shrimp).
Very close by is a Fresh Market grocery store where you can buy most of those items and just put them together yourself, but don’t get me started on assemblage restaurants. Or maybe it’s too late for that.
I’d like to think that the culinears who devised the menu of dishes that would be featured this year were considering the literary arts, too. Perhaps they were thinking of Henry David Thoreau’s “Walden,” in which he wrote he wanted to “suck out all the marrow of life” and that that’s why at the Gourmet Landscapes kiosk you’ll find roasted bone marrow.
Events for Dry January dropouts; you say bacon, I say Bacán; maybe a downtown rooftop restaurant; and gruyère from anywhere.
Are you doing Dry January this year? You know, that’s where people who drink alcohol pledge not to drink alcohol for the first month of the year. How’s that going for you? Yeah, me too. Maybe next year.
There are big changes afoot at Charlie’s Bakery, beginning with its name. Henceforth, the Curry Ford West business shall be known as Charlie’s Bakery & Creamery.
The Creamery part of the name reflects the new product line of house-made ice creams, which are set to start scooping sometime next week. (Maybe it will warm back up by then and ice cream will sound more attractive.)