Swine & Sons sold; Ravenous Pig owners will increase beer output with new facility

Written by Scott Joseph on .

Gawlaks

Alexia and Rhys Gawlak, longtime employees and collaborators of James and Julie Petrakis, have purchased the Swine & Sons brand from them and will move the business from its current location to the Local Butcher & Market one block away. The space previously occupied by Swine & Sons, which is across the parking lot from the Petrakises’ Ravenous Pig restaurant, has been leased to a dentist, according to James Petrakis.

In addition, the Petrakises will convert the space next to the dentist office, currently an Enterprise car rental, into Ravenous Pig Brewing Co. The new facility will have eight times the brewing capacity of the current equipment located inside the Ravenous Pig. The facility inside the restaurant was providing the beers for Cask & Larder, another Swine Family of Restaurants brand, which is located in an airside terminal at Orlando International Airport.

Cask & Larder’s beers will now be produced at the new facility and will continue to carry its brand name. Petrakis said that the facility will produce other beer brands that they plan to distribute throughout Florida. The facility inside Ravenous Pig will be used to produce specialty beers solely for the restaurant.

Uncover Tuscany's Food Secrets with Chef Kevin Fonzo and Scott Joseph

Written by Scott Joseph on .

I'm please to announce that once again I am partnering with Art in Voyage -- Beyond Travel to co-host a trip with chef Kevin Fonzo. I had the thrill last year of co-leading the trip to Paris and Lyon, and I was especially impressed with the high quality and attention to fine details that went in to putting the trip together.

This year, we're visiting Florence and Tuscany and I'd love to have you along. Here are the details from the folks at Art in Voyage:

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Cuisiniers celebrates 21 years as one of Central Florida's premier caterers

Written by Scott Joseph on .

Cuisiniers

Today we salute our friends at Cuisiniers Catered Cuisine and Events as they celebrate 21 years as one of Central Florida’s premier catering companies.

In the video below, executive chef Jamie McFadden talks about the journey from a small company with just a few employees to one with a fleet of six trucks transporting food to up to 30 events each week.

I first experienced McFadden’s food in 1992 when he opened his restaurant, Mimi’s Cafe, in Longwood. It was a small place but it was clear that McFadden had a talent for creative cuisine. His crab cakes were especially memorable. In fact, they’re still one of his most popular items at Cuisiniers, which goes through almost 800 pounds of crabmeat every year.

Congratulations to McFadden and all the staff at Cuisiniers. Here’s to many more years of creatively catered events — and more and more crab cakes.

Bullet Point Buffet: More on Cinco and more to the Pointe

Written by Scott Joseph on .

Cinco 5

  • As reported earlier this week, Cinco Tacos + Tequila closed after little more than seven months. Following that news, one of the owners, Greg Pranzo, told other members of the media that the restaurant would be moving. However, my sources tell me that isn’t likely. Also probably not happening: East Hampton Bait & Tackle, which Pranzo had planned to open, last November, in the former TR Fire Grill space. Don’t confuse this restaurant with the Hampton Social, which is still on track to open this year at Pointe Orlando.
  • Speaking of Pointe Orlando, Hopdoddy Burger Bar will open Monday, Feb. 18, in the former Funky Monkey space.
  • Don’t leave the Pointe yet — Lotus Asia House will open there Thursday, Feb. 21. It goes into the former Ra Sushi spot.