The eigth annual Cows 'n Cabs was held in Winter Park's West Meadow on Saturday, Nov. 3. Organizer John Rivers said it was the biggest ever in terms of attendance and participating restaurants. And, potentially, monies raised for the two charities it benefits, After School All-Stars Orlando and Elevate Orlando. Highlights included Kathleen Blake's Smoked Mullet Dip from Rusty Spoon and Frank Galeano's Pork Belly Matambre from Tapa Toro. Most unusual dish was from Camilo Velasco of 1921 Mount Dora who offered breaded and fried (and spicy) Frog Legs. 

Watch the video below for some of the sights and sounds of the event:

If you've been to Spain, you know that Tortilla Española is something of a national dish. You know, too, that in this case tortilla does not mean a flat bread. It's a classic eggs and potatoes dish, and Tapa Toro's newly appointed executive chef, Frank Galeano, shows you how to make it in this edition of Compliments of the Chef.

Watch the video, then start cracking some eggs and give it a try.

Pastitsio is one of the more popular dishes that you'll find on Greek menus. And the one served at Orlando's Taverna Opa is one of the best you can find.

In this edition of Compliments of the Chef, owner Vassilis Coumbaros demonstrates how to make it the traditional Greek way.

After watching Coumbaros, I went home and gave the recipe a try. I used penne pasta instead of the Greek macaroni that Coumbaros uses in the video, but it turned out just fine.

Watch the video and then give it a try. If you need a little more inspiration, visit Taverna Opa and try the real thing.

John Rivers, CEO of 4 Rivers Smokehouse, invited media to a ribbon cutting ceremony at Disney Springs Monday for the company's newest concept, 4 Rivers Cantina Barbacoa Food Truck. In the video below, Rivers explains how the concept came to be. And you'll get a look at one of the massive Taco Cones that are bigger than a smoked turket leg.

Cioppino is a popular fish stew that originated in San Francisco. Legend has it that the fishermen would all contribute -- or chip in -- to a large stew with whatever they'd caught that day.

James Slattery, executive chef at Big Fin Seafood Kitchen, says that "because the region is plentiful with Dungeness crab, you will generally find restaurants including Dungeness as the main seafood in their Cioppino." So he includes it in his.

Watch Slattery show you how to prepare the dish in the video below. Then head out to your favorite fishmongers and ask them to chip in to your own stew.

Click here to read the text version.

A video roundup of the week's restaurant reviews and news from Scott Joseph's Orlando Restaurant Guide.