National Chocolate Day, observed annually on October 28th, is a day that brings a smile to the faces of chocolate enthusiasts around the world. It’s a day dedicated to honoring one of the world’s most beloved and versatile ingredients: chocolate. Whether you’re a professional pastry chef, a home baker, or simply someone with an insatiable sweet tooth, National Chocolate Day is the perfect occasion to indulge in the rich and luscious world of chocolate.

National Chocolate Day is a day steeped in history, celebrating a treat that has delighted the taste buds of people for centuries. While the exact origins of this holiday are somewhat mysterious, it’s widely recognized as a time to appreciate the remarkable journey of chocolate from the ancient Mesoamerican civilizations to the present day.

Chocolate’s history can be traced back to ancient Mesoamerican civilizations, particularly the Olmec, Maya, and Aztec cultures, dating as far back as 1900 BC.

These ancient civilizations were the first to cultivate and use cacao (the plant from which chocolate is derived). Cacao was highly valued and used in various rituals and as a form of currency.

The Mayans are believed to have created the first chocolate beverage by mixing ground cacao beans with water, spices, and chili peppers. The result was a bitter, frothy beverage that was considered a luxury.

The Spanish explorer Hernán Cortés is credited with introducing cacao to Europe. He brought cacao beans and the knowledge of cacao preparation back to Spain in the early 16th century. Initially, chocolate was consumed as a beverage and was often considered a luxury reserved for the elite, including European royalty.

The transformation of chocolate from a beverage to a solid form is often attributed to the Dutch inventor Coenraad van Houten in the early 19th century. He invented a hydraulic press that allowed for the separation of cacao solids from cacao butter, which paved the way for the creation of cocoa powder and the development of solid chocolate.

The 20th century witnessed the development of various chocolate products, including chocolate bars, truffles, and pralines. The use of milk in chocolate led to the creation of milk chocolate, making chocolate more accessible and enjoyable to a wider audience.

Today, chocolate is a versatile ingredient that can be used in countless culinary applications. From the classics like chocolate cakes and brownies to more adventurous creations like chocolate-infused savory dishes, the possibilities are endless.

To truly appreciate the flavors of chocolate, one must understand the art of pairing. Chocolate pairs exceptionally well with various beverages, including red wine, port, coffee, and even craft beer.

Chocolate Chip Pancakes or Waffles

Chocolate chip pancakes or waffles are a favorite breakfast treat. You can either add chocolate chips to your pancake or waffle batter or drizzle them with chocolate sauce for an extra indulgent twist. Here are some of the best perfect pairing options to enjoy alongside your chocolate pancakes or waffles: A cup of hot coffee is a classic and versatile choice. Its slightly bitter notes complement the sweetness of the chocolate while providing a caffeine boost to kickstart your day. A mimosa, made with equal parts of champagne and chilled citrus juice (usually orange juice), provides a refreshing and slightly tangy contrast to the sweetness of chocolate pancakes or waffles. If you prefer a bubbly pairing, a brut or extra brut champagne can provide a crisp and refreshing contrast to the richness of chocolate pancakes or waffles.

Chocolate Cake

Chocolate cake is a staple dessert at many celebrations and gatherings. Variations include chocolate layer cake, chocolate sheet cake, and molten chocolate cakes. Here are some of the best perfect pairing options to enjoy alongside your chocolate cake: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, can be an excellent match for chocolate cake. The wine’s tannins and dark fruit flavors complement the richness of the cake. Dark, rich beers like stout or porter have roasted and chocolatey flavors that can complement the cake’s sweetness. Look for chocolate stouts or coffee porters for an enhanced pairing. Dark or spiced rum can add depth and a touch of warmth to the chocolate cake. You can also use rum to soak the cake in a dessert called “rum cake.”

Brownies

Fudgy, chewy brownies often come with chocolate chips or nuts mixed in. Here are some of the best perfect pairing options to enjoy alongside your brownies: Bourbon, with its caramel and vanilla undertones, can enhance the chocolate flavor of the brownies. The warmth and complexity of bourbon make it a great match. A red Zinfandel wine, with its berry and jammy notes, can create a delightful contrast with brownies. The wine’s fruity character complements the chocolate. Coffee, espresso, or a coffee-flavored liqueur like Kahlúa pairs exceptionally well with brownies. The coffee’s bitterness and aroma complement the sweet and chocolatey brownies.

Chocolate Croissants

Chocolate-filled croissants, often called “pain au chocolat,” are a beloved breakfast item in French cuisine. These flaky pastries are filled with chocolate and can be enjoyed warm from the oven. Here are some of the best perfect pairing options to enjoy alongside your chocolate croissants: Champagne or a sparkling wine, such as Prosecco or Cava, is a classic and elegant choice. The bubbles and acidity can provide a refreshing contrast to the sweetness of the chocolate croissant. Enhance your coffee with a splash of your favorite spirit. Whether it’s a bit of Irish whiskey, Kahlúa (coffee liqueur), or a flavored liqueur like hazelnut or vanilla, it can add depth to your morning coffee and complement the chocolate croissant. A chocolate stout, which is a dark beer brewed with cocoa, can create a harmonious pairing with a chocolate croissant. The beer’s chocolatey notes can enhance the flavor of the croissant.

Indulge your senses in an exquisite journey of flavors at our Savor our City Guided Chocolate Pairing experience. Whether you’re a seasoned chocolate connoisseur or a newcomer to the world of chocolate pairings, this experience promises to delight your palate. To enjoy such experience firsthand you can visit our Experiences – Perfect Pairings page, where you will be able to request information to live such experience live.

National Chocolate Day is a sweet reminder of the simple joys that life has to offer. It’s a day to slow down, savor the moment, and appreciate the exquisite flavors of chocolate. So, on this special day, take the time to revel in the world of chocolate, try new recipes, explore different varieties, and perhaps even embark on a chocolatier’s adventure. After all, the magic of chocolate is limitless, and it’s meant to be celebrated. Happy National Chocolate Day!

Until we eat (and drink) again…

I send you Delicious Wishes, xo

Denise

The post October 27th – Indulge in Delight: Celebrating National Chocolate Day appeared first on Savor Our City.

They started out as just a dessert concept, since it is something that Orlando has been seriously lacking in. The only other dessert bar in Orlando is Better Than Sex, so Dolce is a great addition to the area. They quickly found that the patrons who frequented the area had a need for breakfast and lunch, prompting them to create a menu that included sandwiches, salads, rice bowls, and more.

Co-founder Christopher Buxton’s goal was to create an intimate but inviting atmosphere. He wants guests to feel as if they can casually come in for a dessert with their friends and have a very “café” feel to it rather than date night. That being said, Dolce does make a GREAT spot for a date, too.

During the day, the café is very bright and open, offering a wonderful space for a lunch meeting or outing with your friends. At night its quite the intimate spot for you and your lover or a dessert before going

out on the town.

From the lunch menu, I tried the ahi poke stack, brie apple fig panini, and the teriyaki chicken brown rice bowl. I was a HUGE fan of the panini. There was a perfect balance between the cheese and sweetness from the apples and fig. The teriyaki chicken bowl made for a fabulous healthy lunch that tasted great without killing you in the calories (which leaves more room for dessert, right??). The ahi poke stack was fresh with a nice subtle kick.

From the dessert menu, I tried the chocolate valentino indulgence, key lime garbo parfait, and the bees knees cheesecake and waffle cone.  The chocolate valentino is chocolate cake with a chocolate mousse filled dome and served with hot chocolate fudge to pour over it, melting the shell. It is absolutely divine. The key lime garbo is layers of key lime pie filling, grahm cracker crust, whipped cream and key lime gelato. This was my favorite of all the desserts. You just can never go wrong with gelato or key lime pie. The third dessert, the cheesecake and waffle cone, is a freshly made cone with cheese cake spilling out and filled with freshly made brownies. The cheesecake is so creamy and the brownies a perfect amount of fudgy.

If you’re running low on time, they do also have fantastic lattes and tea here. It’s a pretty place to sit outside and sip on some coffee or a glass of wine. I truly enjoyed this spot and believe they are going to make a great addition to the Thornton Park district, an area that I love so much.

Dulce is located at 500 E Central Blvd, Orlando, FL 32801 and is open Monday 9am – 4pm, Tue – Sat 9am – 10pm, Sun 9am – 8pm. (407) 800-6100

You can check out their website here.

Article written by Christina Petsos

All photos taken by Christina Petsos of C.Petsos Photography.

The post Chocolate, Chocolate, and More Chocolate! appeared first on Savor Our City.

My Assistant Marti & I were invited to The Balcony, a vibrant New Orleans-Inspired restaurant on Las Olas Blvd which opened approximately 8 months ago to check out their new menu which recently launched and now features even more dynamic dishes including some American favorites and tapas for sharing. To celebrate the launch of their new menu, The Balcony is offering a buy one entrée, get one 50% off special on Monday, March 25–Thursday, March 28 from 4–7 p.m.

Our server Myana (pronounced like Bryanna), was super nice and very knowledgeable about the menu items. The cocktail list was quite extensive and loaded with lots of interesting concoctions. Marti had the Sazerac which was made with Angel’s Envy Bourbon, Pernod Absinthe, Peychaud’s Bitters & Lemon ($15) I opted for the Pink Pearl which was made with Stoli Elit Vodka, Disaronno, Fresh Strawberries & Lime ($15). They were both excellent. Off to a great start. Then GM John and Chef Simon came over to welcome us and let us know that they would be sending out a variety of items for us to try and informed us if there was anything else we saw on the menu that we wanted to try, we were welcome. We were in for a treat for sure!

First out was the gumbo soup. This soup hit all the right notes and flavor profiles for me. It was a great surprise since I had never been one to fancy gumbo before. The warm crusty bread was a nice compliment as well. Great job, Chef! Next up was the Natchitoches Beef Pies (beef empanadas). Natchitoches is a city in Louisiana that is famous for making these little pillows of heaven. They were packed with flavor and I enjoyed the garlic dipping sauce it came with. The other sauce, we were given advance warning, was hot so I stuck to the garlic one. The crab cakes were not only adorable but very tasty. The perfect shareable dish. Chef sent out their signature salad, the Mardi Gras Peach & Berry. What a gorgeous salad; it just popped with color. Chef Simon explained to us that he pickles and poaches the peaches in the peak of season so that he is able to use them year round. We both really liked the freshness of each component of the salad. Our next tasting was the Baton Rouge Beef Sliders and the Shrimp Po Boy. The beef sliders were topped with housemade bacon jam, abita beer cheese, caramelized onion and pickled serrano (I actually didn’t know there was a serrano pepper in there, so if you’re a wimp like me in the spice/heat department, don’t worry). This burger was THE BOMB!!! I am love with it for sure. The Shrimp Po Boy, on the other hand, lacked a little flavor for me and out of all the dishes we tried, was my least favorite. But not to worry, we got right back on track again with the Lobster Bisque made with cognac cream. It was heavenly and I would highly recommend this dish. It ranks up there as one of my favorite lobster bisques of all times. Marti had never tried fried green tomatoes before and I’m a fan when done right and boy did these deliver in the flavor department. They too, raised the bar on which all fried green tomatoes will forever be judged. OK, I’m sure by now you’re wondering how in the world we could still fit anything into our bellies, right?!? Well, we couldn’t resist at least trying a beignet. When you think of beignets, most undoubtedly the famous place in New Orleans, you know the one comes to mind. After popping one of these lovelies in my mouth, I just closed my eyes and within seconds, I began to feel as if I had been transported to New Orleans. These beignets were served with 3 unique dipping sauces; berry jam, spiced chocolate and orange marmalade. 

Besides the Lobster Bisque, other new menu items include Vegetable Dumplings, Braised Meatballs, Chicken Cobb Salad, Oyster Po’Boy and more.

“This new and diverse menu offers something for everyone!” said Kim Bokamper, former Miami Dolphins player and partner in PDKN Restaurant Group, which owns The Balcony. “Boasting the savory tastes of New Orleans along with American favorites, the menu merges a variety of appetizing flavors within many unique dishes.”

Both the lunch and dinner menus offer the following new dishes:

Tapas: Vegetable Dumplings with sweet serrano chili sauce ($12), Coconut Crusted Shrimp with sweet mango serrano sauce ($15), and Braised Meatballs with house made tomato sauce ($13).

Soup: Lobster Bisque with cognac cream ($7 on lunch menu; $8 on dinner menu)

Salad: Chicken Cobb with avocado, Applewood smoked bacon, Point Reyes blue cheese, egg, heirloom tomato, romaine lettuce, and creamy Cajun dressing ($14 on lunch menu; $16 on dinner menu); Seared Ahi Tuna with heirloom tomato, cucumber, arugula, and lime dressing ($16 on lunch menu; $18 on dinner menu).

Hand Helds: Oyster Po’Boy with heirloom tomato, lettuce, Meyer lemon remoulade, and fries ($15 on lunch menu; $16 on dinner menu); The Burger with lettuce, tomato, onion and fries ($1 add cheese, $2 add Applewood smoked bacon) ($12 on lunch menu; $14 on dinner menu).

Sides: Mash ‘n’ Collards with Applewood smoked bacon, mashed potato, and collard greens ($7); Fries with moonshine ketchup ($5); Mashed Potatoes with cream and butter ($6); and Sautéed Brussels Sprouts with pecan maple glaze ($7).

The following new dishes are available only on the dinner menu:

Main Plates: Half Roast Chicken with red beans and rice ($19); Shrimp ‘n’ Grits with Carolina BBQ shrimp and cheese grits ($26); 8 oz. Filet Mignon with Mash ‘n’ Collards, crispy onions and Madeira sauce ($32); 14 oz. Prime New York Strip with sautéed mushrooms and fries ($38); Grilled Salmon with corto poached potatoes, sautéed Brussels sprouts, and Meyer lemon herb butter ($28); Grilled Ahi Tuna with glass noodles, stir fry vegetables, and sesame seeds ($36); and Pan Seared Chilean Sea Bass with corto poached potatoes and Sicilian ragout ($39).

Side: Glazed Sweet Potatoes with toasted pecans and marshmallow ($7).

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Some noteworthy mentions: Sunday Jazz Brunch, “Sip, Tipple, Savor” Happy Hour (1/2 off drinks and bar bites, M-F 4-7pm), Tableside Crepes Suzette and Bananas Foster every day after 4pm.

Daily Specials:

Mon (all day) 50% off signature cocktails, Kids Eat Free

Tue (all day) $6 Burgers, $3 Beers: Corona/Light, Heineken/Light, $5 Dixie Vodka Cocktails

Wed HUMP DAY ALL DAY HAPPY HOUR 50% OFF DRINKS & BAR BITES, $5 HUMPSTER HURRICANES, 50% OFF BOTTLES OF WINE (bottles $100 & under), $9.99 SHRIMP PO’BOY & DRAFT BEER

Thu (7pm – close) Ladies Night: FREE Tito’s Vodka Cocktails, FREE Bubbles – Live Music – DJ

Fri (2 – 5pm) Ditch Friday: $3 Abita Draft Beer, $4 House Wines, $5 Tito’s Vodka Cocktails & Martinis, Happy Hour: ($4 – 7pm Half off Drinks & Bar Bites

There’s actually more, so to get a complete list or for more information about The Balcony and its new menu, visit www.thebalconylasolas.com or call (754) 200-6344.

ABOUT THE BALCONY

The Balcony, a PDKN Restaurant Group concept, offers a New Orleans-inspired restaurant with a twist. Located on trendy Las Olas Boulevard in Fort Lauderdale, this two-story restaurant features the dynamic tastes of New Orleans, which blends French, Spanish, West African, Amerindian, German, Italian, Irish and Vietnamese ingredients. Guests enjoy New Orleans-style small plates, craft cocktails and live music. The Balcony is owned by former Miami Dolphins player Kim Bokamper and his three partners, who also own Bokamper’s Sports Bar & Grill, with locations in Fort Lauderdale, Miramar, Plantation, Naples, and Estero. The Balcony is located at 1309 E. Las Olas Boulevard, Fort Lauderdale FL 33301. The restaurant is open Monday-Wednesday from 11:30 a.m. to 1 a.m.; Thursday-Saturday from 11:30 a.m. to 2 a.m. and Sunday from 10:30 a.m. to 12 a.m. For more information, visitwww.thebalconylasolas.com or call (754) 200-6344.

ABOUT PDKN RESTAURANT GROUP

PDKN Restaurant Group was founded by former Miami Dolphins player Kim Bokamper and his three partners, P.J. Kavanagh, Damon DeSantis and Noel Cullen, in 2008. Following Bokamper’s successful sports and broadcasting career, he was approached by current partner Kavanagh about furthering his brand through a restaurant. The first Bokamper’s Sports Bar & Grill was founded in 2008 in Plantation, Florida. Today, the group owns five Bokamper’s restaurants locations in Florida: Fort Lauderdale, Plantation, Miramar, Naples, and Estero ― all dedicated to providing exceptional service, great food, and an unparalleled atmosphere for friends, families and sports fans of all ages. PDKN Restaurant Group also owns and operates The Balcony, a New Orleans-inspired restaurant on Fort Lauderdale’s Las Olas Boulevard and Bo’s Beach, featuring fresh seafood and stunning ocean views on Fort Lauderdale Beach.

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post The Balcony Las Olas Rolls Out All New Menu Items appeared first on Savor Our City.

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Today’s post is courtesy of one of Savor Our City’s contributors, Patrice Huber @ForkAndCork

Dessert and Bubbles Party

04/25/18

Josie’s Ristorante, located in Boynton Beach, is family owned and operated, and known for their traditional Italian cuisine.  Tonight I had the pleasure of attending a Dessert and Bubbles Party.

We were welcomed by Chef Mark Militello, a James Beard Award-Winning chef and Sebastiano Setticasi, co-owner and chef de cuisine.  This event was all about Ashley Roehrig, Josie’s pastry chef, who is a graduate of The Culinary Institute of America.  Tonight she was showcasing several of her delicious dessert creations.

Chef Ashley first teased us with trays of individual bites created from her tasty desserts.

This included Key Lime Pie, Chocolate Peanut Butter Pie, Coconut Pie, 16 Layer Chocolate Cake and Tiramisu.   After we sampled these, she presented some of the full sized desserts, as they are served to customers.  We started with the aroma of fresh from the oven Banana Fosters Bread Pudding.  Truly a wonderful combination with the fluffy whipped cream oozing over the warm bread pudding with candied pecans and creamy bananas foster, which was perfectly adorned with chocolate.  (Chocolate should be a required decorative addition to every dessert.)

Our next dessert delight was the Key Lime Pie.  It was a sweet representation of the creamy key lime custard then topped with fresh raspberries and blueberries nestled in whipped cream.  My mouth was happy to enjoy one of the most famous South Florida desserts.

Then we were presented the Chocolate Peanut Butter Pie.  It was rich and creamy and the perfect blend of sweet and savory.  The Tiramisu was light and melt in your mouth, and yes with a special chocolate spoon.  The Italian Wedding Cake was amazing.

I saved the best for last, if you are a chocolate lover that is.  It was the 16 Layer Chocolate Cake.  Sixteen sweet layers of chocolate cake alternated with chocolate frosting goodness.  It made my chocolate inner child smile.

Josie’s Ristorante is located in the Riverwalk Plaza at the southeast corner of Woolbright Road and Federal Highway.  They have been serving homemade Italian fare in Boynton Beach for 26 years, making this a destination dining location.

Happy Hour

2-6PM Monday-Friday & 4-6 Saturday & Sunday plus 9-close at the bar

Late Night Bar Happy Hour 9 pm to close

                                 Half Price Drink Specials and $6 specialty drinks
New “Small Plate Menu” at bar & on the patio   from 3-6 pm and after 9 pm

Location

1602 South Federal Hwy
Boynton Beach, FL 33435

(561) 364-9601

Follow them on Facebook @JosiesBoynton and Instagram @JosiesRistorante

The post Josie’s Ristorante Desserts & Bubbles Event appeared first on Savor Our City.

It was this time last year that I wrote about Harvest Seasonal Grill and their opening in Delray the previous Fall. Since then, I’ve been back numerous times to enjoy the creative seasonally-inspired dishes of Executive Chef Bill Ring.

I was invited to dine as a guest of The Gab Group, the PR firm representing Harvest. I brought along my long time foodie friend and newcomer to the blogging scene Patrice from @ForkAndACork. We started off with our choice of cocktails. When I saw the rosé sangria was back on the menu, I immediately chose that for my selection. I’m not ordinarily a fan of rosé, but when Reba, Harvest’s Marketing & Events Manager, first introduced this Rosé Strawberry Rhubarb Sangria last year, it was love at first sip. The key is to make sure that the glass has lots of ice and is served super chill too! Patrice enjoyed her Red Mango Apricot Sangria very much as well.

Next, we decided on a couple apps: the Thai sesame beef lettuce wraps and the sweet pea & avocado toast. The Thai beef wraps were the star of the two for me.

For the entrées, we tried the cedar roasted salmon which was seasoned and cooked to perfection! We both really loved this dish and I also really enjoyed how Chef Bill prepared the side of veggies (squash, zucchini & carrots). The second entrée was not necessarily a new dish, but the Super Grain Bowl is now being presented in a new fashion and can be found under the “bowls” section. We chose chicken as our protein but you can select the protein of your choice. The dish, in our opinion, was a little dry and needed some more of the sauce that it came with. Once our server brought us over some more and we were able to incorporate it into each bite, it was quite yummy.

The signature tray of mini desserts was brought our way to tempt us. There were so many wonderful varieties to choose from and we chose the chocolate salted caramel mousse and the walnut fudge brownie. Both were soooooo good!!!!

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Be sure to check out my previous write up on Harvest Seasonal Grill to get a little more info on the restaurant.

Harvest Seasonal Grill is located in the Delray Place shopping plaza at 1841 S. Federal Highway, #402, Delray Beach, FL 33483. For more information or to make a reservation, call (561) 266-3239 or visit www.harvestseasonalgrill.com.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Harvest Seasonal Grill Introduces Their New Spring Menu appeared first on Savor Our City.

While on my trip to Orlando last week, I got invited to participate in an impromptu tasting by my Instagram friend Chef Matt Oakley from Tommy Bahama. It was an honor and I was so excited to meet Chef Matt and taste his food since I began following him on Instagram.

I was immediately shown the “Aloha” spirit when I walked through the doors and was greeted warmly by the hostess who proceeded to ask if I was Denise.  With a big smile, I answered yes and then was asked to follow her to a table that had been set up for me.

Left: Pineapple Paradisio Martini  / Center: Coconut Cloud Martini  / Right: Mai Tai Rum Concoction

The Pineapple Paradisio, made with Bacardi Pineapple and St. Germain Elderflower was waiting for me on my table when I arrived. As I progressed through the tasting, two other cocktails were presented. The Coconut Cloud, made with Ron Matusalem Platino, Stoli Vanil, Cruzan Coconut and Cream of Coconut and the Mai Tai, made with Flor de Caña 4 Year, Orgeat, Orange Curaçao, Lemon, Lime, Pineapple and a Dark Rum Float. Although I am not familiar with several of the above mentioned ingredients, that didn’t stop me one bit from enjoying them immensely! (Don’t worry, not all three cocktails were consumed to their entirety during my tasting)

After meeting Chef Matt and chatting with him for a bit, he told me that Tommy Bahama and their restaurants serving Island fare have been around since 1993; the first one opened in Naples, FL. Today they can be found spreading the Island cheer all around the globe. This Tommy Bahama happened to be the company’s Research & Development for their restaurants and Chef Matt works closely with their corporate chef to create some of the menu items. (The pork belly and the Peanut Butter Pie below are two of his own creations).

Coconut Shrimp..Tiger Shrimp coated in light beer batter with shredded coconut, accompanied by a Mango Chutney and Island Slaw composing of cabbage, red onion, cilantro, jicama and dressed with a lime vinaigrette. I am in love with this “world famous” appetizer dish and could eat it all day long. But today, I had to resist and just have the one-biter presented to me so I could move on…

Ahi Tuna Taco..Crispy Wonton Taco Shell, Yellowfin Tuna dressed in a mix of Soy Sauce, Sesame Oil, Cilantro, Capers, Ginger, Garlic and a hint of Chipotle Pepper. Topped with Red Bell Pepper, Scallions and a Wasabi Lime Avocado Cream Sauce.  Every component of this dish came together to create the perfect bite. It was well thought out and executed. Oh yeah and so cute too! You can find these under their Appetizer section. Chef Matt shared with me that Tommy Bahama is big on sourcing their fish from those who practice sustainability. Today’s tuna that I was served was line caught from Costa Rica. All of their fish is fresh and they never serve anything more than 3 days old. Gotta like that!

Macadamia Nut Crusted Goat Cheese…Laura Chenel Chevre coated in toasted Wailea Valley Plantation Macadamia Nuts warmed in Clarified Butter and served with a Papaya Mango Chutney and Soy Glaze paired with Lavash Flatbread. The combination of Macadamia nuts, clarified butter and goat cheese was amazing and the sweetness from the mango salsa truly made my tastebuds get up and do the Happy Dance. This is an awesome appetizer dish!

Pork Belly..Duroc Pork Belly braised in Soy Sauce and Brown Sugar. Seared then served on a Brioche Toast, topped with Pickled Vegetables, accompanied by a Sriracha Aioli.  I LOVED LOVED this dish. The pork belly was lean, which is a welcome change to the usual fatty pieces served these days. The combination of flavors from the sweet sauce used in the braising of the pork belly to the pickled vegetables placed on top, to the slight heat from the sriracha aioli on the finish, all had their part in creating a really tasty, balanced dish. You’ll be able to find the pork belly in sliders only during their IT (Island Time) Happy Hour, each day from 4-6pm.

Yellowfin Tuna Salad.. Brown Chile Crusted Tuna, Kale, Roasted Corn, Quinoa, Toasted Almonds, Avocado, Island Slaw, Field Greens and dressed with a Soy Sesame Vinaigrette. The tuna had a lovely sear on it and was a wonderful accompaniament to this creative version of a field greens salad.

Kona Crusted Ribeye..Ribeye Deckle seasoned with a Kona Coffee Rub, the seared in cast iron. Served on a Cauliflower Chive Mash Croquette with White Miso Butter and accompanied by a Horseradish Aioli. Just when I think I’ve had the best bite of the day, Chef Matt goes and screws things up for me by presenting this little beauty. This here is just heaven on a plate. The rib eye was cooked absolutely to perfection and melted like butter in my mouth. I loved his cauliflower mash croquette creation and the horseradish aioli. You can find this Kona Crusted Ribeye entrée on their lunch and dinner menus.

And finally…the Peanut Butter Pie..Whipped Peanut Butter, Salted Pretzel Crust, Callebaut Chocolate Ganache, Red Hawaiian Sea Salt and White Chocolate Mousse Whipped Cream. Oh my!!! Chef Matt really hit all the right notes on this one that is for sure. Loved the sweet and salty and creamy and crunchy contrasts that came together in harmony in a single bite.

I wish that Tommy Bahama would open a restaurant closer to where I live in Boca Raton, as the closest one to us here in South Florida is in Jupiter.  But in the meantime, with future travel plans in the works to Orlando, you can count on my making plenty of stops back here to this one in Pointe Orlando to visit my pal Chef Matt.

CURRENT PROMOTION: All Tommy Bahama retail locations with restaurants have implemented a 20% off retail purchases with proof of a sales receipt at the restaurant, valid on the same day. So eat, shop & save all you Tommy Bahama fans. You’re welcome!

IT = Island Time, Tommy Bahama’s version of Happy Hour. Available EVERY DAY between 4-6pm where you can belly up to the bar and partake in great bites and cocktails such as:

House Wines $5

Signature wines $7

Selected beer $4

Well Drinks $4

Martinis $7

Classic Cocktails $6

Small Plates:

• Ahi Tuna $7

• Blackened Fish Tacos $6

• Angus Burger Sliders $6

• Macadamia Goat Cheese $5

• Jerk Chicken Lollipops $5

• Pulled Pork Quesadillas $5

I want to thank my friends at Tommy Bahama in Orlando for hosting me during my recent trip to Orlando. It was my very first time eating at a Tommy Bahama and I can’t wait to come back again. To visit this location:

Pointe Orlando
9101 International Dr
Orlando, FL 32819

RESTAURANT HOURS & PHONE

321.281.5888
Open: 11:30 AM daily
Happy Hour: 4-6 PM daily

STORE HOURS & PHONE

321.281.5886
11 AM – 10 PM Mon-Sat
12 PM – 8 PM Sun

For other locations, visit Tommy Bahama’s website.

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post Tommy Bahama is Serving Up The Aloha Spirit appeared first on Savor Our City.

Their Story  GourmetPhile is the love child of Blair and Zhanna Leavell. Zhanna was formerly a university professor of mathematics in St Petersburg, Russia, and Blair owned a software consulting firm. It must have been love at first sight for the two, who were introduced by one of Blair’s employees, as they were married just a few months after meeting.  Zhanna, having difficulty finding work in her own field teaching mathematics here in the US, worked as a distributor of gourmet food items across Florida. Zhanna and Blair ended up becoming quite involved with gourmet food, attending fancy food shows around the country, etc. and decided they wanted to do something fun and entrepreneurial together that reflected their expanding interest in fine food. A little over a year ago they formed GourmetPhile and broke ground on this beautifully appointed new store.

Their Vision  to be a one stop shop for everything amazingly delicious from all over the world that you can’t find at Publix, Whole Foods, Cheese Course etc. To also be a gathering place of informal elegance for foodies, chefs and connoisseurs. It is their mission to offer the best of the best, at a surprisingly affordable price point, without compromising on quality.

Their Store  The Chocolate Room – It hits you right in the face when you walk in. You may find yourself salivating from the powerful luxuriant richness of the smells alone. Their chocolate room has a separate temperature and humidity regime, and their suppliers ship in refrigerated containers by air. The result is a fresher product that preserves the delicate terroir of the finest chocolates in the world.

Their filled chocolates wear their colors like tropical birds, with exotic flavors like guava/tamarind, pineapple/fennel/caramel and cardamom/rose. Their single origin bars have won the golden bean award many times.  GourmetPhile is the only store in Boca that takes such care with chocolate.

The Wine Cellar – Also a separate temperature regime. GourmetPhile’s thoughtfully constructed cellar allows easy label viewing of 250 expertly curated wines you can’t find anywhere else in town. Highly skilled sommeliers with deep connections in the old world and the new have found some great mid range values in wineries located very close to grand cru vineyards, for example.

The Cheese Case – state of the art new display case with over 70 award winning cheeses from around the world. These are fabulous cheeses selected by a master cheese monger, with exotic wraps like spruce cambrium and grape leaves soaked in pear brandy. Come and try them – they are generous with their tastings!

The Caviar Case – Caviar has a special place in the couple’s hearts. Zhanna’s father was a fisherman (he passed away 5 years ago), so she grew up with the best black caviar by the bowlful as a child. Part of the impetus for their store is a celebration of these memories. Disappointed with the quality of most of the caviar that can be obtained in the American market, Zhanna was impressed with Petrossian, particularly due to the fact that it is never frozen, and for the superb flavor and mouth feel evocative of her childhood. Petrossian, the preeminent caviar by which others are measured – literally. They developed the grading methodology for taste, mouth feel, egg size, color, fat content and brine that is used throughout the industry today.

Caviar from left to right: Tsar Imperial Ossetra, Alverta President & Tsar Imperail Shassetra Schrencki       Middle pic – Roe: Salmon & Trout, portable 12g glass jars of caviar lined with gold leaf.

Domaine Bousquet, a Brut Sparkling wine from Argentina, goat cheese Brie drizzled with Heather honey, truffle cheese and smashed salami and duck fois gras pate with duck prosciutto topped with Amarena cherries.

The caviar tasting that was arranged for a select group of Concierge, was conducted by JoAnn Economou, who covers the entire state of FL for Petrossian. The Petrossian family began importing caviar from Russia to Paris during the roaring 1920’s, when caviar became a popular extravaganza. Since the inception of the company, (over 95 years) Petrossian has developed a reputation for quality within the industry and are the largest importer of caviar in the U.S., selling 50 tons of it per year. Each container is labeled with the date, best used by info and detailed codes on the sourced sturgeon.

So what actually is caviar? Caviar is the salted roe (eggs) of sturgeon. Sturgeon are part of an ancient group of large fish with 27 varieties, many of which can be found in the Caspian Sea. Over fishing and pollution of the Caspian Sea has driven sturgeon to near extinction. The most notable sturgeons are Beluga, Ossetra and Sevruga. Wild caviar is no longer available and illegal to be sold in the U.S. since 205. Today, all caviar sold in the US. is farm raised, with many new varieties available in the market today. Caviar is sourced from Israel, Bulgaria China, Italy, Florida, California, North Carolina and the list continues to grow.

Caviar Knowledge: 30g is more than one ounce (28g). All caviar is offered in grams. The lid is crimped to ensure no air has entered from the time of packing it in New York until it reaches the guest.

Malossol means “little salt” in Russian. Other companies add salt to their caviar to give them a plumper look, but JoAnn explained it doesn’t improve the quality, it just makes them saltier. Petrossian does not over salt their caviar.

Proper serving utensils for caviar: Mother of Pearl, Horn or Gold. No silver pieces should be used, as it imparts a metal taste on the caviar and changes the flavor.

Accoutrements such as eggs, onions, creme fraiche which are traditionally served with caviar. Purists tend to enjoy the caviar without all these extras.

Blini is the small thin pancake used to hold the caviar atop. Toast points are also used.

Very cold vodka, as well as French Champagne is the most appropriate beverages to serve with caviar. White wine, Chardonnay or Sauvignon Blanc are also acceptable. To clear the palate, many people drink tea without the sugar.

The Charcuterie Case – the finest European sausages and hams, rich pates and Scottish and Norwegian salmon

Smoked salmon (Petrossian) with creme fraiche garnished with organic chives; Salad with mixed organic greens and pickled fennel

Three cheese plate: Double creme Cremont Brie with French Heather honey, Fromager Daffinois Blue sprinkled with pomegranate seeds, Moliterno Tartufo Pecorino with truffles

 

Cognac Duck liver page with candied Turkish figs and Amarena cherries (not pictured here)

The Frozen Section – delightful Jeni’s ice cream and various frozen ready to eat gourmet desserts.

Assorted macarons and a scoop of Jeni’s famous Salted Caramel ice cream

Tea and Coffee – in keeping with our pursuit of the best of the best, GourmetPhile offers two products with a very rich history. Kusmi tea was originally the tea of the Russian Tsars. After the revolution, it moved to Paris to escape the Bolshevics. It was an instant success and has enjoyed a storied history at the top of the gourmet tea market ever since.  Lavazza, established in Turin, Italy in 1895, has been owned by the family of the same name for four generations. They are the quintessential Italian espresso.

The Rest – aged balsamics, olive oils, mustards, marmalades, honeys, spreads, chutneys, wine and cheese accoutrements

Enjoy date night in their quaint intimate courtyard. Choose a tasting course with a lovely bottle of wine which you can keep nice and chilled right there in the table.

Services:

• small plate menu – choose from cheese, charcuterie or caviar small plates, order a glass of wine from the daily pours, or just buy a bottle from their wine cellar and enjoy it right there with no corkage fee
• food pairing tastings with highly regarded sommeliers and fine wines, champagnes, beers, cheese, charcuterie and other specialty gourmet foods
• gorgeous gift baskets – have one created from anything in the store, with floral accents!
• delivery within Boca Raton area with company delivery van

Hours of Operation: Tues – Sun 11am – 9pm

Located in Royal Palm Place, 501 SE Mizner Blvd. in Downtown Boca  (561) 757-6208

www.GourmetPhile.com  Instagram & Twitter: @GourmetPhile

The post GourmetPhile appeared first on Savor Our City.

Savor Our City Culinary Tours began offering our first tours on May 3, 2014 in Delray Beach, FL. Since then, we have run a series of tours in other South Florida cities such as Palm Beach Gardens, Wilton Manors and Boca Raton. Our tours have always been open to the public as well as to private groups. We entered into an agreement this past year to create brand new food tours up in New England for several major cruise lines sailing into Boston, Portland & Bar Harbor this Fall. I am proud to say that these tours have been created and are starting this month. At this time, the only way you can take any of these tours is if you happen to be sailing on one of those ships calling into those ports OR you book a private group tour through us. (Think: corporate team building, client appreciation, birthday parties)

Here is a sample of what you would experience on our Boston Markets & Cultural Walking Tour:

This 3-hour historical guided walking food tour will take guests through the famed Faneuil Hall and Quincy Market, a historic meeting place and market lined with cobblestone streets packed with ethnic foods, unique gifts and street performers, just to name a few of the elements that make this marketplace located near the waterfront so unique. It was here in 1764 that the colonists protested the Sugar Act, which led to the “no taxation without representation” doctrine. George Washington toasted America’s first birthday here, and so many impassioned orators have followed that Faneuil Hall is nicknamed “The Cradle of Liberty.”

Following your visit to Quincy Market & Faneuil Hall, you will walk to nearby Boston Public Market, another indoor haven for foodies that opened its doors in the summer of 2015. The market houses 39 year-round vendor stalls which must sell food and other products that are produced or originate in New England, specializing in items sourced from local farms and fishermen.  Your guide will share historical facts, interesting anecdotes, and some local insider’s tips as you sample dishes and delicacies that reflect the area.  Some of the iconic New England delicacies sampled along the way include an award-winning clam chowder, lobster roll, cheese, chocolate, nuts, honey, fresh fruit vinegars, wine, mead (honey wine, the oldest alcoholic drink known to man). Then, it’s on to the Parker House, your final stop and birthplace of the city’s iconic Boston Cream Pie, which you will have the opportunity to sample.

Taza Chocolate

booth at the Boston Public Market. Tour the factory in SomervilleInterested to know where I stayed while in Boston? Click here for the Best Boston Experience Airbnb.

This tour is currently available for private tours only. If you would like to inquire about booking a private tour for your group of 10+ people, please contact us at info@SavorOurCity.com or (954) 410-3177.

That concludes Part 1 in Boston.  If you wish to continue to Part 2, click on the link to view the highlights of my visit to the Taza Chocolate Factory in Somerville.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Savor Our City™ introduces new Historical Walking Food Tours in New England appeared first on Savor Our City.

As many of you know, I just got back from a 5-day road trip in New England where I traveled from Boston to Bar Harbor, stopping in Portland and other charming little towns along the way. I will provide a detailed description of my adventures in each, but first up is my visit to the Taza Chocolate Factory in Somerville (just outside of Boston).

I didn’t know what to expect as I pulled up in my Mini Clubman (courtesy of Mini of Peabody) at the front entrance of the Taza Chocolate Factory. Images of Willy Wonka ran rampant in my mind. I was meeting with Amanda Mallen, Retail Manager for Taza Chocolate and the person who I had been conversing with via phone and emails for the past several months in preparation for our upcoming culinary tours taking place inside the Boston Public Market where Taza has an outlet shop. It was so nice to finally meet Amanda in person. Our tour began in the lobby/retail area where Amanda began to take me through the Bean to Bar process with several visuals. I learned about the flavor development of the cacao beans and how it is a one week process to ferment the beans and another week to dry on the farms in which they acquire their beans before being shipped to Taza’s factory in Somerville. Currently, Taza is receiving their beans from farms located in the Dominican Republic, Haiti, Belize & Bolivia.

Taza Chocolate company was founded in 2005 & their very first chocolate bar was sold on Valentine’s Day 2007.  Amanda shared with me that the first beans were actually brought over to the factory in a station wagon from the airport; fast forward 10 years later, they are now being delivered via ship containers!

The beans are roasted at 230 degrees (farenheit) for about an hour-hour & a half which starts to loosen the shell.  One batch of chocolate will yield 800 – 1300 lbs, depends on how dark the chocolate is. The next process after roasting is winnowing – that’s when they break the shells off and smash them down, to create the final product – cocoa nibs.  The shells that remain after the winnowing process are then packed up and distributed to various organizations such as tea blenders and also used in local community gardens – to be used as organic fertilizer, the soil loves it, I am told.

Stone mills from Mexico are used to grind the nibs.  These stones are hand carved & have unique patterns on them depending on what the product they are being used for.  Another common use of these ancient stones is for milling corn into flour for the making of tortillas.  “Chocolate liquor” is the result of the finely ground nibs that have passed through the stone mills.  The chocolate liquor is then pumped into the chocolate plumbing where they will then add sugar and the quantity depends on how dark the chocolate will be.  The finished chocolate is popped out & packaged.  Check out this video to see the bean to bar process for yourself.

[embedyt] https://www.youtube.com/watch?v=7tcA51tUOxU[/embedyt]

Taza chocolate can be found in 3k retailers nationwide.  (Store locator on their website). Here in Boca Raton, FL, the discs can be found at Whole Foods Market which happens to be a sponsor of Savor Our City Culinary Tours. Taza’s website has great recipes and other useful info.

The Taza Chocolate Factory is located at 561 Windsor Street in Somerville, MA 02143  617-284-2232

They are open: Monday- Friday  11am – 6pm & Saturday – Sunday 10am – 6pm.

Take a tour and learn how they make stone ground, organic chocolate and sample the results! Tours are available 7 days a week (although the factory is not in production on Saturdays & Sundays).

As I mentioned in the beginning of this post, Taza Chocolate is one of the tasting stops on our new “Boston Markets & Cultural Tour” currently available to private groups of 10 – 14 guests. If you are interested in booking a private tour for your company or group of friends, contact us for a quote at info@SavorOurCity.com or (954) 410-3177.

To continue reading on, click here for more about my adventures in Boston.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Part 2 of Boston: Taza Chocolate Factory appeared first on Savor Our City.