Bosphorous Turkish Cuisine

Today the hubs and I enjoyed lunch at Bosphorous Turkish Cuisine on Park Avenue in Winter Park. (Thanks to the in-laws for the gift card – – from Christmas 2012!)
 We started with an order of Sigara Boregi.

Crispy filo dough filled with feta, parsley and dill. Perfect “fried cheese” Turkish style.
 For my entrée I chose stuffed cabbage rolls.

These lovely rolls are filled with lamb, rice, onion, red and green bell peppers, and garlic. The drizzle is their house yogurt sauce.
 The hubs had the beef sis kebab, marinated and served grilled.

This dish included rice, and a salad of shredded carrots, onion, pickled cabbage and beets.
 For dessert we shared a dark chocolate mousse.

This light and fluffy mousse was created with Peterbrooke dark chocolate and Turkish coffee.
 Thoroughly enjoyed our first visit to Bosphorous. Next time we have to get the lavash (hollow bread); it made quite the presentation.
 You can find Bosphorous at 108 Park Ave., Winter Park, FL. And you can find out more about them and their menu at
 – Posted from my iPhone via Blogpress


It’s so hard to say good-bye…to Betty Jean.

While there are still a couple of events to be hosted by Big Wheel Provisions this month, tonight was the last opportunity to get your favorites from the Big Wheel Food truck…their beloved Betty Jean.

Chef Tony said some parting words to the crowd and then service began.

Here’s a look at the last menu offerings.

And, course, it wouldn’t be a food truck event unless a generator went out!

Poor Betty Jean, she got a work out tonight once again. Good thing the outage was quick and they were back up and running (even in the weeds a bit)! Good times!
 I enjoyed my favorite Vanderbilt Brussels sprouts…

and thoroughly enjoyed a new (to me) dish…

lump crab stuffed Florida avocado with sticky rice, momofuku vinaigrette and nori funkake. Spicy goodness!
 Wishing the Big Wheel crew and
 Chef Tony all the best in future endeavors. You will be missed by the food truck (and food truck lovers) community!
 And Chef Tony, it looks like I didn’t quite “nail it” but I’ll take it!

 – Posted using BlogPress from my iPhone

Curbside Chef Eat Street Filming

As you’ve come to know, I LOVE food trucks! One of the best in Orlando, Curbside Chef, was chosen for filming by the Food Network show “Eat Street” on their most recent visit to Central Florida.

I was able to be there to support this awesome food truck, as well as to enjoy some of their fantastic food.

One of my favorite dishes by Curbside is the ‘Bird’s nest’ brioche French toast.

Brioche French toast with an over easy egg in the middle, topped with syrup, vanilla glaze, orange zest, bacon, and strawberry and mint garnishes. Ridiculously good!
 There were other dishes prepared for the day of filming, including this amazing whole fish (tilapia).

Also, chicken adobo tacos.

And their great pot stickers and edamame are consistently a favorite.

And check out these mussels and risotto in coconut milk.

A special dish that I must have in the near future is the King Pho soup.

This looker and smelled incredible and it’s definitely a dish to share.
 (This was beautifully photographed by @Droolius so check him out on @Twitter for a better pic than mine.)
 If you have an opportunity, please try any dish by @CurbsideChef. Chef Clarito is an incredibly talented chef. And he and his wife Bonnie are truly good people!
 It was a pleasure and an honor to be included in this awesome opportunity. Can’t wait to see Curbside Chef, along with a few more of Orlando’s best food trucks on Eat Street.
 – Posted using BlogPress from my iPhone

@TheDailyCity @FoodTruckBazaar Fashion Square event 1-12-14

I have been a fan of the Orlando food truck scene for a couple of years now. Some of the best events around are coordinated by Mark Baratelli and The Daily City Food Truck Bazaar. These events often have anywhere from 15 to 30 food trucks to visit in one location.
 Tonight I returned to the Fashion Square event to visit two trucks I’ve been wanting to try.
 First up, the Over Rice food truck.

@OverRiceCFL is a blend of Hawaiian and Filipino food. I was excited to try a few of their dishes!

I ordered the Huli Huli chicken and adobo pork combo that came with Shanghai lumpia.

The combination of flavors in the noodles, the meats, and the rice were outstanding. And a lot of food! The Shanghai lumpia was great too!
 Next visit, I’m going to have to try the Kalua pig. Definitely visit this truck hungry! Better yet, bring friends and share. (Nice to finally meet you Shawn, Stephanie and Joel!)
 I also visited @MidnightSunIC tonight.

After seeing pictures and reading rave reviews, I was excited to finally taste for myself.
 Midnight Sun makes their own ice cream and cookies to create unique and tasty ice cream sandwich combinations.

I chose the Apple Cider-Salted Caramel Swirl ice cream on a smoked almond French macaroon.

The ice cream was DIVINE! Creamy, not too sweet…the apple cider and salted caramel combo was perfection! The addition of the smoked almond macaroon made this a decadent dessert you just can’t pass up.
 I also sampled their corn nut cookie, vanilla oat cookie and chocolate shortbread cookie. They are all delicious and I love that they are all home made!

The wonderful people of Midnight Sun will also put any of their ice cream flavors on any of their available cookie choices, so make your perfect pairing and enjoy!
 You should make a point to visit any (or all) of The Daily City Food Truck Bazaars. Take friends and sample all of the trucks! It’s a good time!
 I’m a little obsessed.
 – Posted using BlogPress from my iPhone

Eating in the New Year at ‘Kesh

This past year you’ve seen many posts from my visits to ‘Kesh. It seems the old saying ‘you can never get too much of a good thing’ is true. I thoroughly enjoy ‘Kesh for any meal but I especially love the Supper Club events hosted by Chef Jerry Kaminski. I haven’t blogged each event, but I have posted all of the dishes to Foodspotting. The people that I’ve come to know, who are repeat attenders of the Supper Club events like me, are fantastic folks and really complete the overall experience.

So what better place to eat in the New Year than with new friends at ‘Kesh.

The night started with a glass of champagne, raspberry liqueur, and finished with blue curaçao foam.

I like champagne, and the added sweetness complimented the taste without being overpowering.

Our first appetizer this evening was ‘one-bite’ payaya.

Each perfectly prepared bite contained saffron rice, topped with a seared sea scallop and cilantro pesto.

Next, a honey-griddled, smoked sausage skewer, with a braised mushroom, fuego and siracha.

Our first course was presented as Chef Helminski’s ‘Surf & Turf’. This dish of lobster (cured between dried seaweed), with marinated cucumbers, organic red miso and shaved beef, was a unique and excellent dish.

Our next course was a creamed white asparagus soup with white truffle oil, black pepper, and a white asparagus salad and green onion topping.

This is one of the best soups I’ve ever had at ‘Kesh. Some of these soups should be special menu items!

Next up, we enjoyed a fried oyster with spinach, similar to oysters Rockefeller.

Along side the oyster, baby arugula with a raspberry and Pernod vinaigrette, topped with goat cheese and pickled onions.

Chef Jerry prepared a special ‘Shrimp & a cocktail’.

The cocktail consisted of Bloody Mary mix, Fat Cat hot sauce (papaya picante), fora kaki, and house-made eel sauce.

The cooked shrimp was poached in vodka, seasoned with wasabi, fora kaki, and house-made eel sauce. An outstanding concoction! I absolutely loved this spicy, saucy, shrimp cocktail!

Our final entree was beef Wellington.

A seared prime beef tenderloin, topped with ground Shitaki and a puff pastry crisp, on white and green asparagus and fingerling potato hash in a lamb and beef au jus.

We finished our evening with a ‘Champagne & Strawberries’ dessert.

A dipped strawberry infused with saffron cilantro champagne in panna cotta.

I began this blogging adventure in 2013 and look forward to all the new year will bring. Thanks for taking this journey with me! Keep up with my tweets and RTs about local restaurants and food truck locations at @_weallgottaeat on @Twitter.

– Posted using BlogPress from my iPhone

Disney Fantasy cruise – night 7 – final dinner

The final night of our cruise we were treated to not only another wonderful night of amazing cuisine, but also a cool new interactive experience.
 Each guest was able to draw a character that would be ‘brought to life’ by a Disney animator! At the conclusion of dinner a video montage of all the drawn characters came to life in a unique music video. It was pretty cool! Here was my drawing! (I am not artistic.)

And, you even get ‘Guest Animator’ credit at the end. Fun!

Okay, on to dinner. Again, I apologize for failing to provide menu descriptions.
 My starter was a lovely butternut squash soup with red pepper and chives.

My entree was a well seasoned, flavorful sirloin served with a baked potato and vegetable medley.

The tot ordered the ‘create your own cupcake’ dessert. Cute vanilla cupcakes with whipped cream, strawberries and white chocolate shavings.

I ordered my final trio of temptations. A chocolate torte with merengue finger, strawberry cheesecake and mini peanut butter chocolate pie.

Our server this cruise was a talented magician and entertained our table every evening.

Our last night he showed us some pretty cool tricks that I’m sure all the kids at our table will be trying at home.

We had an amazing weeklong cruise and can’t wait to sail again with Disney Cruise Line. I highly recommend you save, plan and sail! Oh, and enjoy all the amazing food!
 – Posted using BlogPress from my iPhone

Disney Fantasy Cruise – dinner – night 6

Dinner on our sixth evening was back at The Royal Court.
 My appetizer choice this evening was the Oysters Rockefeller on the half shell, stuffed with spinach, onions, and topped with bacon.

For the next course I chose two offerings because I couldn’t decide which I wanted to try more.
 First came the spicy chilled shrimp with pickled cabbage salad.

Next, a wild forest mushroom soup.

I chose the oven baked lobster tail as my entree.

The lobster was served with a bean casserole and saffron rice.
 For dessert, the tot chose a warm chocolate fudge cookie with vanilla ice cream.

Similarly, I chose the warm chocolate lava cake with vanilla ice cream.

It seems my love of chocolate has been passed down. So has my love for cruising, I hope.
 One more fantastic evening to come with a cool added feature provided by Animator’s Palate.
 Stay tuned!
 – Posted using BlogPress from my iPhone