Her's a video review of the Chef's Table at Victoria & Albert's at Disney's Grand Floridian Resort & Spa.

The Hangry Bison in Winter Park Village is known for its burgers — it recently won the Best Burger Foodster Award for Independent Restaurants.

But it has great cocktails, too, and its signature drink, The smoked Bison, is a real show stopper. The Bison’s Fernando Prince shows you how they make it in this episode of On the House. And if you don’t have a big glass dome for the smoky reveal like they do at Hangry, he’ll show you how to get some of the same smoky effect at home.

Watch the video then give the recipe a try.

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

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

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.