The Local: We Are Winter Garden Edition—May/June 2023

The rich history of Winter Garden has flourished with the most memorable restaurants, shops, museums, parks, and activities.

IT’S TIME TO MAKE MEMORIES THAT WILL LAST A LIFETIME.

C⚫ ntents

State of Bee-ing

The

Magic Mike

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Local Experts

These are the local pros to turn to for the answers.

To Dine For

A sampler platter of local restaurants and new dishes to taste and try.

ORTHOPAEDIC

Richard C. Smith, MD

Fla. Center for Orthopaedics

FINANCIAL PLANNING

Andy Ortiz

IQ Portfolios

PRIMARY CARE

P. Fabian Garcia, MD MedHealth Clinical

ACUPUNCTURE

Dr. Lisa Lapwing, AP

Whole Health Acupuncture

INSURANCE

Gus Aref

PlanLife Business Insurance

SELF DEFENSE

Alex van Dijk

Not Today Self Defense

BEAUTY

Jan Deardorff

Mary Kay

REAL ESTATE

Matt Kester

The Real Estate Collection

Caribbean Sunshine Bakery & Restaurant

Authentic Jamaican delights

Mia’s Italian Kitchen

Scratch-made favorites

The Whiskey

Chef-driven gourmet burgers

Matthew’s Steakhouse

Beloved steakhouse classics

Clermont Brewing Company

Craft beer and good old-fashioned fun

Naan Stopp

Fast casual Indian

The French Café

Neighborhood bakery and bistro

Evoo

Healthy, hearty Lebanese

Chef’s Table & Tasting Room

Historic elegance and casual eats

The Attic Door

An eclectic wine bar experience

Pammie’s Sammies

New sandwiches with a rockin’ vibe

Salt & The Cellar

Chef Akira’s artful elegance

Rosa Mexicano

Elevated Mexican cuisine

WINTER GARDEN

May/June 2023 Vol. 2 No. 08

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For Life

*Bryan Fifer First

For the family you’d do anything to protect, State Farm provides simple, affordable ways to secure their future. To find out how, ask your local “bestie.”

The Lo’Down

Let’s face it:

this issue may be all about that glorious, high-de nition food porn, but we all know deep down that it can’t hold a candle to the go-to comfort meal you can make with your eyes closed. The one you crave morning, noon or night. The one that delights last minute guests and dinner parties alike. Mine has three ingredients, takes about 15 minutes, and will satisfy you for the rest of your life. Dear friends, allow me to guide you through my perfect, incorruptible meal: Soft-boiled eggs and hot buttered toast.

Don’t give me that look.Soft boiled eggs are nothing like their over-easy cousins. A perfect soft-boiled egg is a thing of beauty: the jammy, creamy texture of sweet condensed milk surrounded by a white that is tender but not snotty. Trust me. I wouldn’t steer you wrong.

STEP ONE: Good food starts with good ingredients; go out and grab the best ones possible. I’m partial to locally owned Lé Koopé Eggs from The Farmacy and a fresh-from-the-oven loaf of sourdough from Bene cial Breads. Pick up some butter, too—real butter. Come at me with that Country Crock nonsense and we can’t be friends.

STEP TWO: In a small pot, bring water (enough to cover the eggs) to a boil. Carefully add each egg with a slotted spoon, then immediately set a timer for exactly 6 minutes and 30 seconds. I’m not joking—deviate or eyeball this number and I guarantee your eggs will be hard boiled and your day will be ruined.

STEP THREE: Scoop the eggs out and dunk them in an ice bath to cool. (Some people skip this step, but I nd that cold water helps rm up any still-toogooey parts of the egg—kind of like it does for us humans.)

STEP FOUR: Toast a slice of bread (or two, if you’re a Giant Toast Biter) to your preferred degree of toastiness. Butter GENEROUSLY with room-temperature butter (unless you like sliding a solid hockey puck of fridge butter around your toast and feeling sad).

STEP FIVE: Peel and halve your beautiful eggs. Take a good look at that yolk oozing out like golden molasses. It belongs on a magazine cover, doesn’t it? Now salt and pepper those babies like it’s your job and get ready to eat! The best sound in the world? That happy humming people make when they love their food.This dish triggers that every single time. Good food, like good writing, is easy to devour and satisfying to prepare. Each one is an art and a skill wielded for no other reason than to nourish and delight other people. So I hope you’re hungry. Because you’re about to get a heaping helping of both.

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FIND US IRL

Abbott’s Frozen Custard

AntiquiTeas @Plant St Market

Axiom Bank Hamlin

Cariera’s Fresh Italian Foxtail Co ee Co.

Je ’s Bagel Run

Main House Market

Orange County Public Library, Winter Garden

Orange Crate Cafe

Pammie’s Sammies

Pearle Vision Ocoee

Pico Bistro

Polka Dotz

Puppy Dreams

Rita’s Italian Ice

Rosallie Le French Cafe

Seacoast Bank

Sweet Dee’s Cupcakery

Thai Blossom

The French Cafe

Three Birds Cafe

Tres Amigos

WG Heritage Museum

Wheel Works E-Bikes

Winter Garden Pizza Co.

Writer’s Block Bookstore and more!

Heather Anne Lee Editor

Editor’s Endorsement: Chili Crisp

This spicy, crunchy condiment made of chopped red chilis, garlic, peppercorns, and shallots goes great on literally anything—especially soft boiled eggs and buttered toast. I make my own (inbox me for the recipe!), but Fly By Jing’s and Trader Joe’s have good ones, too. You’re welcome.

407-573-6061 @EMagencyinc

Dany’s Delights

Move over, cake pops; Dany Armendariz is bringing sweet new desserts to town.

Imaginative, artistic, unique. Three words many use to describe Dany Armendariz. Turns out, they’re the same words used to describe her delectable, decorated cake creations.

A happy accident born of the pandemic, Dany considers herself one of the lucky ones.

Formerly a restaurant manager at Ohana at Disney World, when Dany suddenly found herself unemployed with an excess of free time, she went straight to the kitchen. “Baking has always been a passion of mine,” she says. “I used that time to try new avors and test new ideas, but it was always just for fun. Then one day my husband suggested I start selling cakesicles: ‘They’re fun, unique, and you can’t nd them just anywhere.’ And he was right!”

So, what exactly is a cakesicle? A luscious, baked-from-scratch cake lling shaped in a popsicle mold, a cakesicle is a hand-held treat that’s almost too pretty to eat. Almost.

Dany took her delicious delights straight to Instagram, and with a steady stream of support from friends and family, D’s Cakesicles popped o .

But what really makes these stand out is the passion that Dany puts into decorating each one. An avid Disney-lover, Dany takes inspiration for many of her designs from the characters and movies we all know and love. “You won’t see the face of the character, or an edible image. That’s not my style. I take inspiration from characters or themes or colors or songs, anything, really, and then create something original.”

Discovering that style, or air, took plenty of trial and error. ”A lot of my originals went into the trash, I’m not going to lie,” Dany says with a laugh. “I had to bake them, try them, and gure out how to proceed from there. How to make the cake more avorful; which ingredients work and which ones don’t. I kept trying di erent combinations until I actually achieved what I wanted.”

These days, Dany spends most of her time crafting the design. “I’ll spend an entire day just making decorations. Then I’ll take another day to decorate the cakesicles and get them ready for delivery or pickup. When you order, you pretty much get them as soon as they’re done. They’re so fresh. I bake them, the next day I’m

decorating them, and then they’re in your hands.”

Using various choices of chocolate, avors, and toppings, Dany is ambitious to fashion even the most intricate designs, though she admits that she loves most when she is given creative freedom. “It’s amazing— when I was in college I would tell my mom that I wanted to open my own restaurant or bakery. Plans change, of course, so that shifted. But just the fact that I now own my own business, it’s like, wow, I did it! I feel very accomplished, very happy, and I’m honestly proud of myself. Coming from a not-so-great situation, I was able to create something that is really good. It’s not only successful, but it’s helping to support the family, and

Winter Garden Resturants

It’s no secret that every small town has a favored breakfast restaurant nestled in its heart—a place for the early birds to shoot the breeze and stir their co ee before the inevitable work week. For Winter Garden, it’s the historically charming Winter Garden Restaurant, located at the corner of Plant and Dillard. Just one glance into their bustling dining area gives the promise of savory food and meaningful conversation.

But before this hoppin’ spot was the community’s favorite breakfast place, it wore more than a few titles! In the 1940s, the Silver Coach Diner brought an intimacy to the community that many natives still reminisce about—more than eggs and bacon, the Silver Coach was a place of fellowship and fun. Teenagers would hang outside, laughing and taking pictures, a great asset to any popular diner.

Sadly, Silver Coach did not survive, shuttering its doors for a number of years before the Quick, or Kwik Snack, opened at the iconic location. That too came and went, and in July 1967, K & S Restaurant fired up the stoves and started slinging favorites near and dear to the locals’ hearts for 13 years.

However, following suit of its predecessors, K & S Restaurant was woefully torn down for the expansion of the parking lot for Jimmy’s Thriftway, until new owners rebuilt on the same property, and thus the Winter Garden Restaurant was born. In the past five years, a fire meant more rebuilding, and two years ago, new owners took over the historic location, keeping the name and breathing new life into the kitchen.

Gran Arepa

Changing lives, one arepa at a time.

The rst time I had an arepa, my life changed. It was a frigid January day at the Winter Garden Farmer’s Market, when my boyfriend ordered one from Gran Arepa. One bite in, and so much avor and texture lled my mouth: It was crispy and slightly nutty on the outside, but soft and pillowy on the inside. I knew I needed to know more.

Founded by Consuelo “Connie” Leon in 1990, Gran Arepa has been blessing markets with its golden goodness for nearly 30 years—eight of those at the Winter Garden market.

It’s the simplicity of the dish that draws regular marketgoers. Arepas are made with just three ingredients—water, salt, and cornmeal (or masa), but what makes Gran Arepa stand out is Connie’s made-from-scratch family recipe. Her daughter, Mia Reateguis, explains, “With our recipe, one of the things that make it taste so di erent is the fact that we actually use ground corn in the patty itself. My mom gets the corn kernels and grinds them herself. With the ground corn, people taste the richness. It creates a natural sweetness that you won’t get in a store-bought one.”

Served with mozzarella cheese, its buttery sweetness will leave your taste buds begging for more. Now, it’s Mia and her husband, Renzo’s, smiling faces you’ll encounter on Saturdays—and sometimes, their kids even join in!

Renzo says, “We love engaging with everyone at the market. This is a dish they don’t see everywhere. We enjoy seeing the looks on their faces and the feedback we get from the arepas. A lot of folks are very adventurous—they try them and that’s all we want. It brings us joy to give a good meal to someone.”

MARKET WATCH

It’s the food issue... of course, we’re going to start this food, glorious food (in our best Oliver! voice.) We have it on good authority that Hash House A Go Go (@HashHouseAGoGo) will be slinging its funky, farm fresh southern comfort food in Flamingo Crossing by the end of May. Antojito’s Locos (@AntojitosLocosFL) will be opening a second location on Mckee street in Ocoee across from the brewery. Also in expansion mode is Three Birds Cafe (@thethreebirdscafe), looking to open their second location in 2024. Plus, the team unveiled Byrdie last month, their bright blue new delivery vehicle. Be sure to wave hello when you see her. Did you know that  Daniel’s Cheesesteak House (@danielscheesesteaks) serves breakfast? We’ve been hitting their breakfast sandos on the reg during this particular deadline, while we dream of warm cobbler from Peach Cobbler Factory (@ StayPeachyOrlando) going in at 535 and Tilden very soon. They aren’t th eonly new faces are shaking up the 34787 restaurant scene. Say hello to Chrystal & Eddie Gaunt, the new owners of Matthew’s Steakhouse. Same great steak, better service and accessibility. For example, text to make a reservation at 407-520-7511. Oh! And don’t forget to walk across the street to meet Chirag Patel, the new owner of Cilantro Indian Cuisine (@cilantrowg), which replaces Orange Crate Cafe. So far, we’ve been overthe-moon with the delicious options. And last but not least, Dutch Bros Coffee is coming to town, building their first WG location on Highway 50.

Vine of Life Ministries

After struggling with substance abuse for nearly 30 years, Guy Iannello had a revelation—he had to clean up his life, from the inside out.So powerful was that change, he devoted his whole life to it, founding Vine of Life Ministries in 1998.

Vivien Spuehler, who works with the ministry, says, “Addiction is a by-product of a deeper problem. It’s usually a trauma or a means of coping mechanism. That’s why for the rst portion of the program, the residents are strictly working on themselves.”

They do that through Vine of Life’s Total Freedom Program, a nine-month residential program where men and women undergo ministry teachings and training with a renewed mind. Here, they learn that they can keep their sobriety amid having a job, family, and daily tasks.

One of the ways Total Freedom supports its residents is through its Upscale Thrift store, an amazing little shop located at 1165 E. Plant Street. Operated entirely by volunteers and graduates of Total Freedom, the shop helps establish steady employment and gain experience, but it’s also a testament to the power of change. Vivien says, “We have a front-row seat to watching somebody’s life become better, as opposed to them being just another statistic. And every positive outcome impacts a thousand other lives. They are worth all the sweat, blood, and tears that go into this.”

CHARITABLE SPOTLIGHT

Tails to Tell

Winston

Old English Sheepdog, 3

Hey. Recognize me? Yeah, you might’ve seen me downtown. In case you didn’t know, I’m a bit of a celebrity here. My humans take me downtown every day to greet all my fans. It’s always great to see their smiles, but my favorite part is getting to show o my voluminous locks. My humans might say I’m shaggy, but I think they’re just jealous. Not everyone could pull o this e ortless look. Everyone loves me!

But can you blame them?

Plus, the pets I get are next level. My humans tell me I’m spoiled, but I say life is good for this Sheepdog.

Does your pet have a tail to tell?

in.thelocalwg.com/tell-tails

EXPERTS

When there are questions, these are the local pros to turn to for the answers.

QDo you really need an orthopedic specialist?

People call their orthopedic doctor when they have a knee problem, or an arm problem, an aching back, or they’ve sustained an injury. And at this stage of the practice of orthopedics, patients are left to choose from a whole host of orthopedic specialists depending on their injury. Knee problem? A knee specialist. Shoulder? A shoulder specialist. Yes, there is a definite pattern there.

But what about when you’re not sure? Is that pain coming from your hip or the back? What happens when you may need more than one specialist for a variety of

Richard C. Smith, MD

Florida Center for Orthopaedics

6200 Metrowest Blvd. Suite 104-105, Orlando

problems? Why not consult with an orthopedic surgeon whose specialty is general orthopedics?

Good question.

Dr. Richard Smith, a Board Certified Orthopaedic Surgeon served as Chief of Spinal Surgery Service at Orlando Naval Hospital—he was a Lieutenant Commander in the United States Navy Reserve. Afterward, he realized his goal of opening his own practice, and the Florida Center for Orthopaedics was born.

Dr. Smith, on specialists in orthopedics: “My specialty is in general orthopedics.

That means I am able to help patients through the entire spectrum of diseases and injuries that may occur to their musculoskeletal systems. I get to help more people with a wider variety of issues, which is why I became a physician in the first place—to help people. And I’ve been doing that for over 30 years now.”

Most of us will need some orthopedic help eventually, from accidents, sports injuries, and that great equalizer, aging. It’s good to know that when that happens, we’ll have Dr. Smith there to set us straight.

I GET TO HELP MORE PEOPLE WITH A WIDER VARIETY OF ISSUES, WHICH IS WHY I BECAME A PHYSICIAN IN THE FIRST PLACE—TO HELP PEOPLE.

QWhen should you start saving for retirement?

Young Andy Ortiz watched his single mother work two, sometimes three jobs, to raise their family’s three children. She had little time for herself and little to show for all of her years of hard work when it came time to retire. It made an impact and pushed him toward his decision to become a financial advisor.

“My mom worked so hard for everybody else, never for herself. I wanted to help people like my mother and show them how not to become her.”

Accumulating wealth, preparing for retirement, saving a little from every paycheck. Everyone knows

it’s something they should do, but very few do it. Why?

Because when we’re young, we think we have plenty of time for that. The truth, unfortunately, is that we don’t.

“The cost of waiting is HUGE. You can avoid it by having a plan and working that plan. I’ve seen people spend months working on plans for their two-week vacation!

“I get asked this all the time,” Andy says. “When should I start saving up for retirement?

I tell them, if you’re asking me that question now, you’re already falling behind. The answer is NOW. No matter what your age is, today is the correct

Plan for

answer. Some people get it, but unfortunately, they are rare.

“I have friends whose 16-year-old daughter made extra money by babysitting. They showed her how to create invoices to give to her clients, and she did that. They recorded her earnings, she reported her income, and

opened a ROTH IRA. Today, she’s richer than any 18-yearold I know.”

“I hold regular Wine, Women and Wealth events to help spread the word. Women are better listeners, and once they have a plan, they stick to it. They won’t mess with it. Sorry guys, but you know it’s true.”

P. Fabian Garcia, MD

It’s a question Dr. Garcia, a specialist in Internal Medicine, hears often, and one he has taken the lead on answering. “The secret to living a healthier life, with fewer medicines and zero weight problems, centers entirely around your food habits. Understand how your food a ects you hormonally and you’ll lose all the weight you want to.” And it works?

“I have a 78-year-old lady with high blood pressure and Parkinson’s who came to see me. We developed a plan for her. She came in last week and she’d lost 30 pounds. Yes. It works.”

Can you eat peanut butter and tacos and still lose weight? (Asking for a friend.)

Dr. Garcia was emphatic. “Absolutely.”

How do I get o all these medications? THE

So, it’s a diet?

“Absolutely not,” the doctor says. “I hate that word. I never use it. What I do for my patients is customize a strategic eating pattern. I develop a lifestyle they can live with. I ask what foods are important to them and I tie those into their plan. For anyone who’s interested, I hold talks on this every second Saturday of the month at 8:00 am, in the Health Central Hospital in Ocoee on Colonial Drive.

“We also have our MedHealth Clinic. It’s pretty convenient, right o Winter Garden Vineland Road. We like to think of it as having a real family environment. The person at our front desk will remember you. I sometimes think my patients keep to the plans we develop for them so they won’t disappoint my sta !

“People have strange ideas about food. Breakfast is the most important meal. Or, my cholesterol is high but I’m cutting back on steak and butter. Please. Learn about food and hormones. That knowledge will save your life.”

Dr. Lisa Lapwing, AP

Lisa Lapwing su ered from back pain her entire life. An avid martial arts practitioner and exercise junkie, she dealt with her pain through strength training—until she met someone at her gym who recommended acupuncture. She tried it ,and it took away the worst of her pain in four to six sessions. She became a convert.

She sought out education and training and settled on a leading school in Austin, Texas. That was 2007. Three and a half years later, she graduated and has been a certified, licensed Acupuncture Physician ever since.

“Name the pain, I can treat it. Acupuncture is truly miraculous in the ways and the varieties of health issues it can help with. I currently specialize in men’s health issues—BPH, ED, infertility. I treat prostate cancer patients before, during, and after their treatments. No, I don’t cure their cancer. But I can certainly provide pain relief and ease depression and anxiety as they fight it.

“I once had a woman reach out to me about her sister. She su ered from an incurable disease similar to ALS and was in severe pain,

with creeping paralysis and diminishing mobility. I was able to relieve her pain and give her a calm, peaceful, hopeful space before she transitioned.”

It is important, and Dr. Lisa makes the point emphatically, that people who wish to try acupuncture receive their treatment from a certified and licensed professional. “I know of chiropractors and physical therapists o ering acupuncture services and I find that frightening. It takes skill and specialized knowledge to know exactly where to insert an acupuncture needle,

how deep to put it, how to achieve the desired result.”

Acupuncture is not mysterious anymore. Backed by medical science and centuries of documented use, it may be just the miracle you’ve been searching for!

Insurance agents come from two camps: captive agents and independents. Captive agents work for the giants we all know and are limited by their carrier’s o erings. Independent agents have no such handcu s and build policies with o erings from several carriers. That sort of freedom creates a policy that fits a client’s needs better than a big name, onesize-fits-all approach.

“That is exactly why I became an independent agent,” says Gus Aref. “It is so much harder to grow your business in the beginning. But in the end, I can build a

better policy for my clients by picking and choosing from all those national carriers.”

Business insurance needs are as varied as the businesses themselves. The more clients a business has, the more daily customer tra ic, the larger the sta , even the business category itself, all contribute to making for a more complex business insurance situation.

“In a way, creating the perfect policy for any business client is as much an art as it is a matter of checking the right boxes. You have to know what businesses in a typical category need: how a restaurant di ers from a

t-shirt manufacturer, and how a storage warehouse di ers from a plumbing contractor. Knowing the di erences—and knowing the right questions to ask—is where the art comes in.

“New customers always start by asking about price. But price is not what really allows us to earn their trust and relationship. It’s the service and the product I put together that closes the deal.

Don’t buy o the internet. Working with an experienced agent is one of the most important decisions business owners can make.”

QWhy buy business insurance from an independent agent?

WE ARE IN THE BUSINESS OF PROMISE AND TRUST. CLIENTS TRUST US, AND WE PROMISE TO DELIVER. IT’S A CONTRACT, TESTED ONLY IN TOUGH TIMES.

Alex van Dijk

The first move you learn in self defense is not a punch, a block, or a knee to the groin. The first move is to get away. De-escalate the situation, extricate yourself, and get home safely, if you can.

Alex van Dijk is a 1st degree black belt in Budokan Karate and has studied all over the world, including South America, Singapore, Malaysia, and the U.S. He has 40+ years “under his belt” and has condensed his knowledge and experience into a 90-minute seminar to teach women and girls how to do just that.

“Sometimes you can’t.

When I was 14, I was a brown belt and ran into a bully at a public swimming pool. He was big, used to getting his way. He grabbed my swim goggles and taunted me. As I’d been taught, I let him have them and walked away. He wasn’t through. Later in the locker room, he cornered me and escalated the situation. I had no choice—I broke his nose to get away.

“I have two daughters and, frankly, I’m worried about their safety. Today’s headlines always scream ‘Woman Raped!’ ... ‘Woman Attacked!’ Rarely does it read Man Rapes or Man

Attacks. We need to change that social narrative and put the focus where it belongs. In the meantime, I have a 90-minute, women-only seminar to empower women to get home safely.”

The first 30 minutes, Alex spends on minimizing vulnerability. The next 60, he spends on acting out

scenarios. “I’m insured as an Ambulant Instructor and I come to you. No uniforms, no belts, no studios. I hold my seminars in schools, corporate o ices, gyms, and private homes.”

It’s 90 minutes! To get home safe? Isn’t that a bargain you can live with? Sign up. You’re worth defending.

QIsn’t Mary Kay just another cosmetics brand?

Yes, Mary Kay was a real person who made a real impact on the lives of thousands of women and their families. She is so much more than the cosmetics, the pink Cadillacs, and her business model written up and still taught at the Harvard Business School. She has become synonymous with flexibility and financial freedom for enterprising women—and men—who want more out of their lives. Jan Deardor certainly knows. She’s been a Sr. Sales Director with Mary Kay for 32 years. “I drove FREE for 31 of those years

by earning sixteen cars—six of those in that iconic pink Mary Kay Cadillac.”

“Before Mary Kay came into my life, I was an overworked, underpaid, wife, mom, and 5th grade teacher at Calvary Christian School here in Winter Garden. Mary Kay’s philosophy of God first, family second, and career third struck a chord in me. I signed up to be an Independent Mary Kay Beauty Consultant and I was o ! I also had the extreme good fortune to be trained by Mary Kay herself!

“It is true that my business has been good to me.

An executive income, free cars, and the sheer freedom my career a ords me and my family is intoxicating. I get to teach skin care and makeup artistry and enjoy all those benefits. But what I do is so much more than that. What brings me the most joy is helping others achieve that very same thing for themselves! I, like Mary Kay, want to teach women to become the very best versions of themselves.

“My advice? Contact a Mary Kay Beauty Consultant today and see how it could change your life!”

“HOW OLD YOU ARE IS YOUR BUSINESS. HOW OLD YOU LOOK IS MINE.”

Matt Kester

772-494-8550

matthewkester.com

How’s the market out there now?

Today’s real estate market has dramatically changed in the past year, with rising interest rates and shrinking inventories, the perspectives from both buyers and sellers have undergone some adjustment.

“We are lucky to live in a high-demand area and state. For buyers, an increase in days on the market means more time to weigh options and find a home. Bidding wars are less frequent now. It’s easier to get an o er accepted, but qualifying is harder due to higher interest rates. For sellers, homes are staying on the market longer. It is

still a seller’s market, because of low inventory, but houses must be presented at their best. The marketing has to be strong and most importantly, pricing has to be right.”

Competition between real estate professionals has tightened in today’s market. The successful ones have learned to compete.

Yellow Ribbon Program

“Our firm has been o ering a program for 10+ years now that gives The Real Estate Collection an opportunity to give back. We call it The Yellow Ribbon Program, and

basically it recognizes the service we all receive from first responders and rewards them for their selfless e orts. First responders in law enforcement and fire & rescue, military personnel—active and veterans, medical pros— doctors and nurses, and teachers all qualify for 15% of the commission dollar amount. That reduction— and it can be a significant amount—is reflected in the closing documents at closing.

“We have always gone above and beyond with our sellers. We work closely with them to take the time needed to get a house ready to sell.”

WE HAVE ALWAYS GONE ABOVE AND BEYOND WITH OUR SELLERS. WE WORK CLOSELY WITH THEM TO TAKE THE TIME NEEDED TO GET A HOUSE READY TO SELL.

We watch in fascination as they probe their long tongues into clover owers to collect nectar and swat them away from picnics, hoping not to get stung. We harvest honey to spread on toast, swirl into tea, and drizzle over yogurt. In addition to the roughly 150 million pounds of the sweet stu they produce each year in the U.S., bees are responsible for pollinating about 35% of our food crops. They also pollinate the owering plants that feed the livestock we eat.

Love them or fear them, honeybees are crucial to sustaining a diverse, nutritious food supply. No one understands this better than local beekeepers Bob Stevens and Paul Allison, who have been caring for bees for decades.

BEEing Bob

Winter Garden’s sweetest secret is tucked away in a pine tree forest o a quiet country road, just minutes from the bustling tra c on Avalon Road. A red brick path leads to a small cabin. Inside, rows of pure, un ltered honey line the shelves. Pick up a bottle or two of Orange Blossom, Brazilian, or Saw Palmetto honey—payment is on the honor system.

This self-serve stand is owned by Bob and Trilby Stevens, beekeepers and owners of Winter Garden Honey Farm. Bob’s obsession with bees began in boyhood. Like many 8-year-olds, he was attracted to anything that crawls, bites, or slithers. His curiosity led him to the plentiful honeybees that thrived in the orange groves behind his house in rural Orlando. With an encouraging mother, he was introduced to local beekeeper Jim Bradshaw, who became Bob’s mentor.

“The bees were so fascinating, and you

could get something from them—honey. I sold it and thought, ‘Wow. I can do something interesting and make money! I was hooked,” Bob shares. By 8th grade, he was selling honey in 55-gallon drums from the citrus trees in his backyard. At 15, he had his rst honey company, Bob’s Honey in Apopka. Over half a century later, he’s still at it.

But it’s important to remember that passion comes with a price. Bob works 50-plus hours a week at an o ce job and devotes another 25-30 hours to beekeeping, as income from honey is unpredictable.

“People don’t understand the challenges. They think ‘oh, you can just go order more.’ But there are so many factors,” he says. “When I was growing up, citrus was huge, and Orlando was a rockstar area for beekeepers. Things have changed.”

Subdivisions replaced saw palmetto and citrus groves, making it harder to nd places for bees to forage. Varroa mites, an external parasite that attacks bees directly, arrived in the 1980s. Small hive beetles came on the scene in the 1990s, damaging hives. Keeping bees healthy is an ongoing battle.

“The bees were so fascinating, and you could get something from them— honey.”

“ Bees are master craftsmen and builders. They’re one of the more important creatures in the world. Without them, there is no us.”

And if that wasn’t enough, weather plays a role, too.

“Last year, freezing rain killed the blooms; this year, it’s been so dry there’s no nectar. I’ll make 25% of what I made last year. At least I have a day job,” he says.

But accolades from customers who taste this raw, natural honey only fuel Bob’s passion.

“The customer appreciation is unbelievable. The texts, the smiles. People love the connection,” he says. And the honey is sweet, too.

Paul’s Passion

Across town in Ocoee, Paul Allison stands in his 3-acre farmyard as goats nibble at his pants, roosters crow, and a handful of ducks waddle around. A cow, a turkey, and some chickens complete the brood. Beehives, stacked ve or six high, sit near some banana trees on the edge of the yard.

“I love being out in the bee yard. It’s relaxing and calming,” he says, as dozens of bees dart in and out of the hives. “As long as they’re not angry, the sound is mesmerizing.”

Bees are misunderstood, Paul adds. “We’re taught that bees are bad because they sting. But if you like to eat, we need healthy bees.”

Many fruits and vegetables won’t produce unless they’re pollinated, he explains. No more avocado toast, berries in your cereal, or melons for dessert. Kiss cucumbers, eggplants, and broccoli goodbye without bees. It’s not just honey we’re at risk of losing. By some estimates, more than 30% of our food crops depend on bees for pollination. Attached to your morning cup of joe? You can thank the bees for pollinating the co ee plants.

Paul, his wife, Gina, and their ve kids are doing their part to sustain the food supply with their family honey business Allison’s Apiaries. Paul faces the same challenges as many other beekeepers: colonies collapsing from disease and citrus greening shrinking the bees’ foraging territory. At one point he lost 3040% of his hives to mites. Pesticides used in home gardens are also dangerous because the poisoned bees infect the rest of the hive. Paul must be more diligent than ever to check on his bees, developing solutions to problems. An entire hive unchecked could be decimated in two weeks by mites or beetles.

Paul developed an interest in bees after earning a Boy Scout merit badge in

beekeeping when he was 12. Shortly after, his parents gave him a few hives, and more than 40 years later, he’s still sweet on honey. In 2015 he decided to pursue beekeeping as a full-time career.

Paul spends a lot of time educating customers. He wants people to know that honey sold in stores is pasteurized and microltered, a process that destroys much of the avor and many of the nutrients found in raw honey. Sometimes llers, like corn syrup, are added. Raw, natural honey is straight from the bees, ltered just enough to remove any wax and dead bees.

“Some people think they don’t like honey, but then I let them taste mine,” says Paul, who compares honey to wine. Floral, grassy, oaky, sweet, amber—these words can

“Some people think they don’t like honey, but then I let them taste mine.”

all be used to describe its avor. The characteristics of this golden nectar are in uenced by the terroir of where the bees gather. Orange blossom honey has distinctly oral notes and golden color; saw palmetto has amber hues and a richer avor. Florida holly

is lighter, with a hint of bitterness. And like wine, the avor varies from year to year.

Paul also sells a version of bee bread, a high-protein snack combining honey and pollen that bees feed their young. Spread it on bread or pancakes or blend

it into a smoothie for its allergy- ghting and immune-boosting properties. There are so many ways to enjoy the goodness of raw honey, from salad dressings to smoothies. Or straight by the spoonful. Just remember to show your honey some love.

Don’t put it in the refrigerator, and if it crystalizes, heat it gently in warm water. Microwaving kills the good nutrients.

You can find Winter Garden Honey’s self-serve kiosk at 9816 Tower Pine Drive, Winter Garden. Visit them online at wghoney.com. Allison’s Apiary honey is available at the Winter Garden Farmer’s market on Saturdays. Visit them online at allisonsapiaries.com.

“The customer appreciation is unbelievable. The texts, the smiles. People love the connection.

It was a bright Saturday morning in 2013. Cathy and Robby Clay were taking their usual drive to the Winter Garden Farmers Market, their hearts set on one thing, and one thing only: kale. That is, the limited kale selection under the produce pavilion which, according to Cathy, there was never enough of. When they passed a charming, cottage-shaped sign on the roadside that read “Harvest Moon Farm,” Robby excitedly pointed it out to Cathy. They made a U-turn and pulled up the long driveway, unaware that their lives were about to transform.

Delighted by its simple lifestyle and seasonal abundance, Cathy began to volunteer at the farm. She dedicated her time to cultivating both the lush organic kale crops and her agricultural knowledge, thinking about how she and Robby could one day do the same. “We always dreamt of having our own little mom-and-pop farm on 10 acres,” says Cathy. “We even had the name picked out: ‘The Farmacy.’”

Six months later, Cathy saw her true purpose unearthed. “It was the end of the season, and the farmers were going to till over the extra kale. It was a travesty!

From local farmers to the kitchen table, Cathy and Robby Clay are getting to the root of healthy, organic living.

HEATHER LUXEMBURG FRED LOPEZ

I couldn’t let it go to waste.”

With nothing but ling boxes and pots, she and Robby were permitted to dig up every last scrap of unharvested kale—and they knew exactly what they would do with it. Robby says, “We called the Winter Garden Farmers Market, and they didn’t have an organic supplier at the time. So we were able to get in that same weekend!”

They were immediately well-received. “We had no idea what we were doing, but that day, we sold out of everything. People kept asking if we’d be back next weekend,” says Robby. “So we took the money we made and just rolled it back into keeping things going.”

The Clays began to make their long-awaited dream a reality, though not in the

way they expected. Maybe it wasn’t the 10-acre farm they’d always imagined, but it was no less worthy of being called “The Farmacy.”

The Root of Recovery

Although the Clays are drawn to the harmonious farm life itself, their passion for plants actually sprouted from eye-opening, albeit terrifying, personal experience. Cathy was experiencing chronic pain and health issues. “I didn’t know what was going on, and I certainly didn’t care where my food was coming from,” Cathy remembers. Her are-ups were eventually attributed to early signs of lupus, but that didn’t answer the question of what caused them or how to prevent them. “But when

I began to go out of my way to eat only locally sourced food, I started seeing improvements. It wasn’t an overnight x, but when I started to clean up my diet, the symptoms went away.”

Optimistic, the Clays turned their focus to clean eating, organic living, and digging into all the research they could nd on the e ects of food on our bodies. But this knowledge isn’t easy to come by, and it isn’t always easy to hear. “Most people don’t know what they’re putting into their bodies,” says Cathy.

“They just know it tastes good, and they trust whoever is making it. Unfortunately, most of the foods people eat daily are not to be trusted.”

As they say, ignorance is bliss, and too many people are blissfully unaware of the risk they are taking with every bite. Robby explains, “Trying to eat as organically as possible and lowering the toxic load is essential. People are continually exposing themselves to toxins through their food, and so their bodies never heal—it

will always be stressed and overloaded with chemicals, unable to detox and do what the body is designed to do.”

Cathy agrees wholeheartedly. “Food is de nitely medicine; we’ve seen the direct results of this through my own journey. We’re living proof that God designed our bodies to heal themselves.”

With their own experience to inspire them, the Clays set out on a mission to make healthy, healing food available to everyone. “Once we realized the

impact food has on our health, it became a burden for us to watch everyone else continue to eat what they do and become sick because of that,” Cathy says. “There needs to be easier access for people to obtain healthier foods— they shouldn’t just be stuck with the choices at the store.”

Anchored in the Soil

Continuing their partnership with Harvest Moon Farm, the Clays began to sell organic produce at the market, eager to bestow their wisdom to the community. Word got around, and after just a few months the Clays had amazing new connections. “We just kept growing and gathering more farms. And really, that’s how it started, just

us putting ourselves out there,” Robby says. They’ll tell you it was an accident how everything came to be, but they knew just how much the community needed their fresh appeal, since they themselves were looking for the same thing.“We saw there was a gap between the farmers and the people in our community. The farmers can’t do everything— they can’t grow and harvest crops, feed their families, do everything they do and go to the markets,” says Cathy. “We’ve found a sweet spot, working on behalf of the farmers.”

Because of the farmers’ laborious schedules and endurances, they need as much help and support as possible. With Florida’s inconsistent temperatures

“We’ve found a sweet spot, working on behalf of the farmers.”

and relentless humidity, it’s almost impossible to cultivate certain crops. “Produce doesn’t grow well under Florida circumstances,” says Cathy. “One day it’s 40 degrees, and the next it’s 90 degrees. It’s not an ideal way to cultivate, and the farmers struggle a lot … even one storm is enough to wipe out an entire crop.”

Even so, these farmers persevere. “They’re the most hardworking and dedicated people we’ve come across,” says Cathy. “They’re not doing it for the money, they’re doing it because they believe in it, and they’re passionate about it.”

Robby adds, “They show us what it means to persist, I mean, we’ve seen them go through their ups and downs, yet they never give up. Seeing their resilience and commitment to feeding people and doing things the right way … it’s so inspiring.”

After a year tending farm partners and selling organic produce at the market, the Clays opened a storefront on Plant Street in 2014, which thrived for ve years. But when the pandemic hit, every business began to shut its doors, and The Farmacy was no exception.

Bleak as that time was, it was hardly the end for

the Clays’ endeavor. With no one daring to set foot outside, Cathy and Robby realized their services had to adapt to t a new need. Pivoting their entire business, The Farmacy evolved into an online ordering and curbside pickup service.

Their business growing alongside their enthusiasm, the Clays further extended their reach by joining forces with John Rivers, the visionary behind Four Rivers Smokehouse. Here, they merged their

online business with Four Roots, a 40-acre nonpro t farming initiative established for better food education, sustainable farming practices, and the use of food as medicine.

“Four Roots re ected our vision of what we thought the local food movement should be. It was perfect— they had cold storage space and vehicles, and we had experience and connections,” Cathy explains.

It was a match made in heaven. “The farmers

would grow the stu , we would bring it to the farmers market, and what didn’t sell was purchased by a company called Feed the Need. What wasn’t sold there was then pushed onto an onsite composter.” Zero waste, zero worry. And with a ourishing business and long-lasting impact, the Clays weren’t worried. That is, until Hurricane Ian raged its way through Central Florida overnight. “When you go through a real disaster,

your whole life is turned upside down,” says Cathy. “You don’t know where to go next. It was like everything was dominated by the fact that our lives were in shambles.” With two children, the Clays were forced to put a pin in their Farmaceutical ventures. “Four Roots took over the online portion of it entirely. We’ve just been at the Winter Garden Farmers Market for the past six months, taking every spare second to get our lives back in order.”

Still, it takes more than a catastrophe to stamp out the passion they’ve cultivated. Reluctant to sweep their livelihood under the rug, Cathy and Robby have been strategically planning The Farmacy’s next steps.

“Our focus has shifted to guring out a way for everyone to have access to sustainable, organic food. Even the smallest plot of dirt can grow something. We want to continue to grow our garden and eventually turn it into a quarter-acre homestead.

But we also want to inspire people to do the same with their own yards.”

Starting with hydroponic towers, chickens, and a burgeoning compost pile, the Clays are well on their way to achieving their goal. So while the vision for The Farmacy has certainly changed, its mission is still rmly planted.

“We have made some of the most life-changing relationships—from the farmers to our customers to our employees,” says Robby. “Starting The

Farmacy opened so many doors for us, and we’ve met so many amazing people in the community that have changed our lives. And even though the model is changing, they’re still such a huge part of our lives and support system with our homestead.”

“We have been learning a lot as we’re doing this on our own, and it really helps you to appreciate the local farmers,” Cathy adds. “If I had to live on what I could grow myself, we would be really hungry!”

“The average time that it takes for produce to get from the farm to the grocery store is somewhere around two weeks. Most of the items that come to our market are within just a few days of harvest. Peak nutrition and taste!”

Talk to the Clermont

His 6-foot-3-inch frame leans over me from across the bar, his gaze serious and thoughtful.

“Would you prefer something refreshing and light,” he asks, as my eyes peruse the bottles lining the shelves behind him, “or more robust and spirit-forward?”

I know what I want to say. But it’s only lunchtime, and I technically need to go back to work. “Refreshing,” I answer.

“What’s your favorite spirit?”

“Aperol.”

“Interesting. Least favorite?”

“Whiskey.”

“What about it don’t you like?”

“I can appreciate the complexity, but it’s too much like gasoline on the nish.”

“Any allergies or sensitivities?”

“Nope.” He leans back and pulls the bottle of Aperol o the top left shelf. And then quickly snags another bottle from the right—a square bottle of Wilderness Trail Rye Whiskey. I cock an eyebrow. He smiles.

He measures the two liquors into a cocktail shaker, along with lemon juice, honey, and egg white from the cooler. A little ice and a vigorous shake later, he produces a coupe glass and pours a thick, peachy nectar with egg white foam settling neatly on the top. But he doesn’t serve it yet; rst, he adds three drops of homemade angostura bitters and sets the foam with a ery blast from the Cadrim. He then slides the glass over the marble slab and into my hand. I take a sip—and almost drop the glass in shock.

A brief conversation and two minutes of mixing was all it took for Michael Norman to concoct my new favorite cocktail, with one liquor I love, and another I loathe.

Liquid Charisma

This isn’t my rst encoun-

ter with Magic Mike. That was actually during an epic birthday celebration when he crafted the single best espresso martini I’ve ever tasted. The second time, it was a spicy mezcal margarita that burned into my memories. And don’t get me started on what the man can do with Amaro. [swoon]

Michael is relatively new to Winter Garden, having followed his aging parents from Washington, DC, just two years ago. The 34-yearold is the beverage director at Market to Table and crafts mind-blowing cocktails like a wizard crafts love potions. But his magic is not really “magical”—it’s the product of creativity and experimentation from a man who could be called an artist or a mad scientist in equal measure. Just don’t call him a mixologist. “A mixologist

“I collect ideas, thoughts, menus, scribbles in notebooks at home next to my couch, for when inspiration happens.”

Michael’s collection of nearly 8,000 recipes fills dozens of moleskins, journals and binders.

is someone who makes an 18-minute cocktail and can’t have a conversation,” he says. “A bartender makes your drinks, has the conversations, is face-to-face as a community member, and is someone you come to see on your bad days as well as your great days. Regardless of what drink we’re making, we always have hospitality at the forefront.”

Michael’s easygoing demeanor and charm behind the bar are no work of magic either. In fact, Michael considers himself to be naturally the opposite. “I’m de nitely a nerd at heart,” he laughs. “I built my rst computer when I was in 7th grade, and I majored in IT when I went to college. And just like you would imagine, I was also super awkward. A mildly autistic introvert— not a good combination, at least not socially.”

Those sharp social skills were instead honed the old-fashioned way: hard work and pure intention. “I really wanted to focus on how to talk to people, to actually be more charismatic and outgoing. You aren’t doing that staring at a computer screen,” he says wryly. “So restaurants seemed ideal. No hiding from people there.”

He began a sort of self-guided food service apprenticeship at various establishments, working

in every single position from the front of the house to the back, before landing behind the bar at DC’s famed Founding Farmers. But nothing garnered his attention and geekish curiosity like bartending—the most demanding think-fast position available. “No one had time to make a 15-minute cocktail,” he recalls. “We had 52 cocktails on the menu, and we would serve, like, 1,200 guests on a Saturday night. We were a team of ve people that were just cranking out extremely high-quality, innovative drinks every three minutes.”

That e ortless craftsmanship and customer-focused experience set the standard for Michael’s bar program today. “It’s like, ‘take something that’s so complex and deliver it in a fast and e cient manner,’ and make it delightful.”

Matters of Taste

If there’s one thing a good bartender knows, it’s that cocktails aren’t onesize- ts-all. Art is highly subjective, after all. Which is why Michael prefers to craft on the y and follow his patrons’ lead.

“Usually, I’ll start my guests o with a taste; most people are afraid to ask for a taste, but that one taste can lead to a good conversation,” Michael says. “I really focus on seeing that split-second

Straight From the Tap

Rapid-fire Q&A with Michael Norman

Favorite Spirit: Right now? Probably Bar Hill Gin. I’ve talked about it so much, it's embarrassing. It’s a gin from Vermont that is made with honey. Very, very smooth.

Favorite Post-Work Sip: Vodka soda. 100%. Lime. Double tall.

Bars We Should Know About: I love Guesthouse and Hansel Shoe Repair downtown. Then there’s Kaya’s, a new Filipino bar—they've got this coconut negroni which is phenomenally well balanced and savory. I'm also at Will’s Pub and Lil Indies pretty often.

Life After Work: A lot of video games, a lot of planting. I’ve got two cats at home that I absolutely adore. They're both rescued Sphinx cats, named Cinnamon and Whiskey.

Favorite Video Game: God of War (2018) right now, but I like anything that's got a deep backstory. There's this weird game called RimWorld which is this online colony simulator, it's almost like a top-down RPG game. Oh! And I just got a Nintendo Switch, so I've been plowing through Super Smash Bros.

Star Wars or Star Trek? Star Trek, hands-down. I still enjoy Star Wars and The Mandalorian, but my heart belongs to Star Trek.

Favorite Music? The more random the better. I’m always listening to something like weird Japanese, Asian jazz. A little bit of EDM. If it's got a good baseline and some weird lyrics, I'm in for it.

reaction when they take that rst sip. You read their lips— too tart, too sweet, they’re loving it—and it gives you a little hint where to move to next or next time you make them a drink.”

And if there’s another thing a bartender knows, it’s that you can’t serve the perfect drink unless you know how it’s supposed to taste. “Here’s the thing about bartenders: We’ll probably put anything in our mouth once. We’re weirdoes like that,” Michael says. “I had a lot of regulars at Farmers who did a lot of traveling, and one person brought me back fermented horse milk from Mongolia. Apparently, you mix it with vodka and it’s something high school kids would have as their go-to drink. Let me tell you … it tasted like milk spilled on the oor of a stable during the Texas

summer picked up with the straw strung out, mixed with lemonade. Once you taste it, you can’t untaste it.”

Needless to say, fermented horse milk won’t be making an appearance on the cocktail menu at Market to Table.

But for every bad avor, there are a hundred other good ones, and a coveted few spectacular ones. “One of the more unique things that I’ve tasted was from Booker & Dax in New York City. Dave Arnold—he’s kind of my bartender idol— made me a celery gimlet,” says Michael. “Normally, that would be just muddled celery, lime juice, a little bit of simple syrup, and gin. But not with Dave. First, he took liquid nitrogen to all the celery and crushed it into a very ne powder. Then he took lime juice that had been both clari ed and

acid balanced to deliver the purest lime avor without any color or solids. It was the perfect cocktail, probably one of the best cocktails I’ve ever had to this day. Thinking about it still gives me goosebumps.”

Alcohol Alchemy

That avor. The mythical “perfect cocktail.” That’s what feeds Michael’s soul, his passion, his obsession. His search for perfection drives him to spend hours on YouTube seeking out new techniques. To ll dozens of journals and notebooks with ideas and science and notes and menus.

“I’ve been collecting recipes for 15 years. My binders are lled with menus and research. Last time I checked, I’ve got about 7,093 recipes … probably more now,” he says. “I collect ideas,

thoughts, menus, scribbles in notebooks at home next to my couch, for when inspiration happens.”

Michael’s cocktail compendium is nothing short of historic—literally, since some of his menus date back more than a century. “I’m drawn to pre-Prohibition cocktails, much the same way I lean toward old-school scratch sodas, pharmacy sodas. It’s so interesting to see how the industry has changed over the years. I have friends who would go down to the Library of Congress just to look through the national archives for cocktail books and cocktail menus.”

With that many drinks from that many decades swirling in his head, Michael has no shortage of innovative cocktail concepts he’s exploring. Take, for instance, the clari ed

“Here’s the thing about bartenders: We’ll probably put anything in our mouth once. We’re weirdoes like that.”

Piña Colada. “We are going to be taking white rum, dark rum, a little bit of lemon juice, lime juice, some all spiced jam, a bunch of coconut milk, pineapple juice and clarifying that using Pectinex, which is this enzyme that removes all the solids from the actual beverage when it sets, which I can strain o . What you’re left with is a drink that doesn’t smell like anything or look like anything. It looks like water. But the moment you taste it, it is every last bit a piña colada.”

He’s also ri ng on a boozy bubble tea, but that hasn’t

quite burst into being … yet.

“Making the bubbles boozy is kind of tricky. I’m still working out the chemistry of that. Again, it’s about how to make it in a way that’s unique, but also fast for service. But in my head, every sip you take, you burst one bubble and you immediately have a mojito.”

Is it really necessary to go to such extremes for an otherwise ordinary cocktail? Maybe not. But if you ask Michael, mixing it up

is part of the magic, both for himself and his guests. “I can make 17 di erent cocktails that are completely di erent, but all hit the same avor points. It makes the experience unique. It makes our bar unique,” Michael says. “There’s no better feeling for me than when someone comes to the bar and just says, ‘Mike, you know what I like.’”

This is exactly why he takes delight in pouring his heart out into glasses, like mine, every day—and why spellbound patrons, like me, can’t stop coming back for more.

“There’s no better feeling for me than when someone comes to the bar and just says, ‘Mike, you know what I like.’”

Dish & Tell

We asked our readers to spill the delicious details on what Winter Garden dishes they crave most frequently.

FRED LOPEZ

Jiqing “James” Meng is the “Mr. J” behind Mr. J HandPulled Noodles, authentic Lanzhou noodles and arguably the best new bite in West Orange County.

Lanzhou Beef Noodle Soup

Mr. J Hand-Pulled Noodle

The aroma of the beef noodle soup takes me back to China. It’s a combination of spices and fresh herbs that give the broth a deep, savory avor. It’s not just about the noodles, but I do love being able to peek into the kitchen from the dining room and see the chef working his noodle magic for each dish.

— Kirsten Harrington

The Great Greek Melitzanosalata

Right across the street from Bosphorus, Great Greek has this roasted eggplant salad that is creamy, has a little feta in it, a little garlic. To me, this is baba ghanouj on steroids. I have to stop myself before I blow up. Comes with fresh pita bread. That notwithstanding, I have a soft spot for Great Greek; during covid, they put up a table in front of the restaurant every Monday and gave—GAVE!—gyros away to all hospitality people who were not working.

— Blaine Nelson

Marinated and grilled, I am hopelessly addicted to this chicken sis kebap. Or, as most people say, shish kebab. Bosphorus’s version seems simple enough, but it is ooooh, soooo tasty. Comes with rice pilaf and a pile of fresh carrots and beets.

— Blaine Nelson

Buffalo Beef on Weck

New York Beer Project

For Western New Yorkers this is a taste of home! For everyone else, Beef on Weck is thinly sliced, well-seasoned, juicy roast beef on a crusty kimmelweck roll—a fragrant bun made with caraway seeds and coarse salt crystals. On the side, you get a zingy horseradish sauce and a savory au jus for dipping. Everything you love about a French Dip, but with much better bread.

— Mark Schmidt

Lobster Macaroni & Cheese

The Tasting Room

I love lobster… I love pasta… and I love cheese, and this dish at The Tasting Room at the Edgewater Hotel satis es my cravings on all fronts: the warmth, the texture, and the perfect taste never disappoint!

— Jim Crescitelli

Chicken Salad Croissant

The Deli Downtown

I live for this sandwich; I could truly eat it every day. Every time I order it, I exclaim out loud, “This is the best!” I tend to favor a savory option over sweet, but the cranberries are balanced perfectly by the onion. The chicken portion is abundant, and its “wet salad” consistency binds the perfectly baked croissant halves. Just talking about it is making me smile. The Deli’s Chicken Salad Croissant genuinely makes my day better, every time.

— Tarin Scarborough

Steak Street Tacos Tres Amigos

Ever in pursuit of taco perfection, my family loves the street tacos at Tres Amigos. The skirt steak is especially tender, the spices are spot-on, and the fresh tortillas are the best in the city. We have tried a lot of taco places in the past, but this is the one we visit over and over and over again.

— Faresa Pasha

Avocado Smash Toastique

All hail the avocado toast. Just when you thought the “it” dish lost its mojo, Toastique dials it up a notch. The avocado spread is made in-house and is simply delicious, with just the right amount of salt and pepper to make it avorful. The toasted bread is perfectly crisp and adds a great textural contrast to the soft avocado. But it’s the sweet watermelon radish, slightly peppery micro greens and marinated tomatoes that make this dish sing. It's a tasty, satisfying, and dare-I-say nutritious dish.

— Jen Dixon

Sauce Society

Chef Paola Santagati

Any pasta lover will tell you that the best tomato sauce is homemade — but what if it were homemade by your Italian godmother and all you had to do was pick it up? That’s Chef Paola Santagati, a local caterer (italiacuisineco.com) whose sauce of the month club is Winter Garden’s best kept secret. Her marinara is so addicting,I keep two jars on hand at all times.Technically, it’s not a restaurant, but what’s better than Chef Paola bringing the authentic Italian experience to your kitchen?

— Robert Pregitzer

Tom Ka Gai Coconut Soup

Thai Blossom

Whether it’s blistering hot outside or a frigid winter blast, Tom Ka Gai Coconut Soup is on regular weekly rotation. The push-and-pull tartness of lime juice, the contrast of creamy coconut milk, the lingering spice of lemongrass and chili, it’s the best version I’ve ever had anywhere, hands down. And Patcheree Cravens is simply the nicest, most humble woman you’ll ever meet. Go for the food, stay for the good company.

— Rebecca Lanterman Bradford

Meals in Montréal

One local family creates memories to savor on a trip to Canada

KIRSTEN HARRINGTON

Some families wear matching pajamas for Christmas; others binge-watch Net ix shows or have family game night. For my husband and our two teenage sons, it’s sharing a meal that brings us together. Sometimes we eat with chopsticks or steak knives; other nights, it’s a quick, handheld burger that bonds us.

This is especially true when we travel. Whether it’s katsu curry in Japan or scallops at a sidewalk café in Paris, we collect food memories the way some people collect refrigerator magnets.

With one son in college and the other about to leave home, I knew these memorable moments would become scarcer, so last March we took a family trip to Montréal. Hop on a plane in Orlando and three hours later you arrive in the largest French-speaking city outside of Paris. Warm baguettes with none of the jet lag or sticker shock of a transatlantic ight? I’m sold. With one of the highest densities of restaurants in North America, this cosmopolitan city on the Saint Lawrence River is foodie paradise.

The author at Jean Talon Market, one of the oldest public markets in Montréal.

Dinner in Montréal

We started the long weekend with dinner at Restaurant Holder, a French brasserie with high ceilings, and waiters in long, white aprons. We caught up on family news—college acceptances, summer internships, and my husband’s retirement— between bites of salmon carpaccio and duck con t. Good food (and a glass of Malbec) was the catalyst to easy communication.

Our college son ew in from Boston to join us. Arriving from di erent cities and dining with our almost-adult children felt so gratifying. We walked back to our Airbnb in the heart of Old Montreal, strolling the 400-year-old cobblestone streets of Rue St. Paul. If this is what the empty nest looks like, I think I’m going to like it.

Crew Café, Vintage Shops, and Poutine

Since my husband and I are early risers, we walked to Le Beau Marche to buy some supplies for the weekend. When was the last time someone helped you select a cheese? We returned to this boutique market three times for baguettes and more of that creamy Fromage Madelaine.

There’s so much beauty in Montréal, from historic

buildings to glossy pastries. The interior of Café Crew was no exception— the soaring arched ceilings and gold tones of the former Royal Banka of Canada create a stunning location for a co ee shop. I sat between my sons, sipping a cortado inside the bank, feeling rich indeed.

Next stop: Rue St. Denis, a funky street with vintage clothing stores and cafes.

Cafe culture is strong in Montreal. You can’t go wrong with stops at Cafe Crew, located inside the former Royal Bank of Canada, Beau Marche and Le Petit Dep.

Near+Afar

The boys hunted for treasures, and my husband and I were amused that clothes from the 1980s and 1990s are now considered cool.

Shopping worked up our appetites, so we headed to a poutine restaurant. I chose the traditional version of this Canadian favorite: French fries covered in gravy and cheese curds. We also sampled ones topped with gyro meat, bacon, mushrooms, and onions. I was slipping into a food coma when one of the boys said, “I’m just getting a small. Can we have something else later?”

Crepes and Chinatown

After a carbohydrate-induced nap, we explored the shops around our apartment, including trendy Aesop skincare. We left with smoother skin and my purse smelling like a Japanese forest from the free samples.

How could it already be time to eat again? I was still in hibernation from the poutine. But somehow, we found ourselves in Crêperie Chez Suzette, taking funny sel es and polishing o savory pancakes with ham, brie, shrimp, and lobster.

“Is there another place you want to eat after this?” my older one asked.

Our travels are like a progressive dinner party,

and I’ve learned to pace myself. Loose- tting pants help, too.

natown,” I answered. “We could probably nd some food stands there.”

a level of independence gained from having lived in Beijing for two years. Our older son con dently ordered some lamb skewers and They fought over bites of this savory pancake until they realized they needed another one.

“Can you ask them to make it a little spicier next time?” our youngest asked. Standing outside the tiny shop, we reminisced about our time in China and the foods we missed. After a last stop for bubble tea, we headed for home.

Spa Day and Little Italy

In March, snow lined the streets. It was too cold for the man-made beach

or sidewalk cafes. Here’s where Montréal’s spas came to the rescue. We checked into Spa Scandinave for some “thermal therapy.” We alternated between the

hot tub with its pummeling waterfall and the plunge pool so painfully cold it made my feet cramp. Now our blood was owing, as well as our appetites.

Our destination was Jean Talon Market, one of the oldest open-air markets in North America. Cheesemongers, pasta shops, and butchers intersect with row after row of produce and specialty foods. We shared a bag of warm beignets with powdered sugar as we browsed.

“You could make such a great meal with all of this,” my oldest said wistfully. I know he missed cooking at home, and dining hall food (“fuel” he called it) was losing its appeal.

The market lies in Little Italy, so we shared two slices of pizza before moving on to lunch at Ristorante Corneli. I had a simple bowl of minestrone soup,

saving room for the lemon tart and chocolate eclairs we bought along the way.

My oldest son ew back to college later that day, well fed. The three of us t in a few more stops, including a chocolatier and a British pub.

“We had French, Italian, Canadian, British, Chinese—twice. Not bad for one weekend,” my husband commented on the ight home.

I counted 16 places in all, and I savored every bite of being around the table together as a family.

Kirsten Harrington is a Winter Garden freelance writer and on the Board of Contributors for The Local. She loves to travel, hike, explore, and write all about it. You can find her at kirstenharrington.com and follow her food finds on Instagram @Wintergardenfoodie.

For

the Harrington family, travel means creating memories to savor — literally and

figuratively.

Placed 2-3 weeks after abutment impression has been taken

Placed 2-3 weeks after abutment impression has been taken

3 months after screw has been placed an impression with the abutment is taken in preparation for crown

Screw placement performed 4 months after extraction of tooth

DR. GIL

Cheap Eats

10 meals under 10 bucks

There is a time for a tasting menu, and there is a time for a torta. More often than not, it’s torta time. #Budget, right? When it comes to cheap eats, we often expend much less e ort to seek out the best. We get lazy. We order UberEats or go to old hangs. Don’t get us wrong—the ease and comfort are very much a part of the appeal. But sometimes we want to make sure we’re getting the biggest bang for our basic buck.

One of the greatest joys of dining out is uncovering bargains. Since they often hide in plain sight behind unassuming storefronts, it takes real time and e ort to nd them. We did the work for you.

1. Servando’s Queso Fundido

My family and I love Mexican food and try to patronize all the Spanish-Mexican-Latin cuisine in town equally. However, Servando’s Quest Fundido with Chorizo has a special place in my heart and wallet. It’s a simple, yet totally addictive cheap eat. Melted cheese and chorizo whisked together and rolled into warm tortillas. The fact that the cheese stretches and pulls like a great slice of pizza is pure bliss. Plus, even with tax, you’ll still spend less than $10 (tip not included).

2. Taco Norteño

The best Mexican restaurants are hole-in-the-wall family shops. Taco Norteño on Colonial (in Winter Garden and Clermont!) is as close as it gets in Central Florida. Their burritos are fantastic, but my favorites are the street tacos. Get the beef tongue—it’s outstanding. Simple, made with great ingredients, and with a great salsa bar that has tons of delightful options. Green Hot is de nitely the best. It is hot, but I can’t stop eating it. So delicious!

4. Banh Mi Cali

Technically, this isn’t in Winter Garden, but Bahn Mi Cali is totally worth the drive. Nestled in a small building in Colonial Drive Chinatown, Bahn Mi Cali is a nofrill, no-fuss hole-in-the-wall that is simply fantastic. They make their baguettes in-house, and their grilled protein is outstanding. Get the sandwich with all veggies and pâté for a truly authentic experience. They also make incredible Vietnamese iced co ee. Or if you’re feeling adventurous, artichoke tea with grass jelly. You can get both the sandwich and drink for $10 and not even regret you had to leave Winter Garden for it.

3. Ocoee Taco Company

Two words: keto tacos. If I had it my way, I’d probably eat tacos every day. They’re easy, full of avor, and leave so much room for variety. However, if you’re one of those who limit carbs, Ocoee Taco Company o ers both cheese or lettuce shells as alternative taco vessels. Their avors are on point and satisfy my cravings without breaking my dietary restrictions. If I am being bad and want to cheat on my diet, I go for the torta. So worth it.

5. Lucky Straws Boba

If you don’t want to drive 20 minutes for Asian cravings, look no further than Lucky Straws Boba. Boba tea, or bubble tea, in its basic form, is tea, milk, ice, and chewy tapioca “pearls” that enhance the drink experience. Technically, it’s not a meal, but chewing your tea is so satisfying that sometimes it’s all you need. With a massive menu, complete with di erent pearl options and avors, they have something for every palate in your family. Plus, Lucky Straws has the best prices in town. So if you’re stuck between two avors, go wild and get them both!

7. Country House

There’s a reason there’s always a packed parking lot at Country House … so believe the hype. So much more than a short-order diner, Country House specials are where it’s really at. Biscuits and gravy, fried sh, turkey plates, and so much more. Follow their Facebook page to see the daily o erings; just be sure to get there before 11 am if you don’t want to miss out. This straightforward dining experience leaves me satis ed regardless of breakfast, lunch, or dinner, without breaking the bank.

6. A slice at NY Deli

For a long time I saw NY Bagel & Deli as just a bagel shop. Suddenly, I started getting recommendations to try their pizza. For a quick slice that lls you up even quicker, look no further. If you don’t want to invest in a whole pie, they o er a slice special that will satisfy your cravings. A regular lunch spot for downtown workers, follow the crowds to see what a satisfying cheap eat meal looks like.

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Before Plant Street dominated the local food scene, we used to drive further for good food. And by further, I mean a 10-mile radius. At least once a week, that includes Perrotti’s Deli, the closest thing to an authentic New York deli experience right here in 34787. Their protein options are delicious and abundant, with corned beef, pastrami, and roast beef dominating the menu. All of their sandwiches are well under $10, so be sure to save room for the macaroni salad, too. Just delicious!

When I’m looking for a fork and knife type of meal, usually that comes at a higher price point. But just squeaking in under our $10 pre-tax threshold is the four-bowl from Fresh Kitchen. (Pro tip: order the kids bowl and you’ll still leave satis ed with an extra buck in your pocket, to boot!) There are no wrong choices here, people, although I’m partial to the sweet potato noodles. Gluten-free and guilt-free? What’s not to love! Their service is fast and they accept online orders, so you can walk in, grab your food, and be on your way.

There’s no denying that Daniel’s is the ultimate crowd-pleaser. Even my grandma likes it, and she can be very particular about her food. Their menu continues to grow, but the quality stays the same. I get con icted every time I go: do I want a small cheesesteak or 6 piece wings? BLT or 5-ounce Angus cheeseburger? Decisions, decisions. The owners are incredibly friendly and have been making me feel welcome since I was a teenager. Swing by for breakfast, lunch, or dinner and Daniel’s will hit the spot at any time.

If you’re in a pinch or on a budget, these are some of the best aces up your sleeve. Leave behind the usual spread and venture out for something new. Knowing it won’t break the bank is half of the allure. Being surprised by how impressed and ful lled you are satis es the craving, too.

8. Perrotti’s Deli

9. Protein Bowl at Fresh Kitchen

10. Daniel’s Cheesesteak

KNOW A PROBST

Our focus is your vision.

40% OFF LENSES with FRAME PURCHASE

Ocoee: 11024 W. Colonial Dr. Winter Garden: 5736 Hamlin Groves Trail 407.565.9290 pearlevision.com

Caribbean Sunshine Bakery & Restaurant

Karen Daley’s authentic Jamaican delights.

Want to take a trip to the islands tonight for dinner? You absolutely can, because Karen Daley’s bakery and restaurant—Caribbean Sunshine Bakery and Restaurant—is just around the corner. She and her husband, Peter, have been at that same location for 15 years, serving truly authentic Jamaican food.

The island’s famous beef patties, jerked chicken, oxtail, curried goat, and brown stew chicken are all on the menu here. All of it scrumptious, homecooked comfort food with island flavor.

Karen is not shy when she describes her food. “We’re the only ones who make our beef patties fresh daily. That light, crispy buttery crust and delicious beef filling! They’re not frozen like the other restaurants. Our food’s been all homemade since day one.”

Stop in. Grab a beef patty, an icecold Ting grapefruit soda, and head for the islands … You’ll thank us when you get there.

Caribbean Sunshine Bakery & Restaurant

16112 Marsh Rd #417 Winter Garden, FL 34787

CaribbeanSunshineBakery.net 407-654-6625

Mia’s Italian Kitchen

Scratch-made, family-style favorites just like Nonna used to make.

If it’s a weekday and you find yourself enjoying a lunch with a side of brunch, featuring dishes inspired by a Sicilian grandmother, and there’s an 880-degree, red tile brick pizza oven in the room—you’re definitely at Mia’s Italian Kitchen.

The Italian eatery is excited to announce their new lunch service, o ered Monday-Friday from 11 a.m. to 3 p.m. Guests can sip on a variety of boozy cocktails, including spritzes, sangria, and Bloody Marys, all while savoring a selection of new lunch and brunch dishes.

Mia’s Chef Jose Gonzales says, “We are thrilled to be launching our new lunch menu. From our homemade pastas to our wood-fired pizza, we know our guests will love every bite.”

Mia’s serves food like Grandma used to—family-style. Dishes are prepared and served up for sharing. Try the Crispy Chicken Panini, Eggplant Parmigiana, Italian Cobb Salad, Hot Chicken and Wa les, or, a huge crowd favorite—Rigatoni Alla Bolognese! Now, go. Mangia! Mangia!

To Dine For The Whiskey

Chef-driven gourmet burgers in a craft cocktail environment.

Barrel on in to The Whiskey and get your taste buds blown, courtesy of owner, Katie Zagaroli. Yes, they have whiskey, over 750 different types. But The Whiskey is a restaurant that serves gourmet burgers, from a proprietary blend of 100% certified Angus beef, brisket, chuck, and short rib. All cooked to temperature in their open kitchen.

Patties are all 8-ounce handfuls, dressed and served with delicious creativity. The Salty Pear, for example, adds a Bourbon Poached Pear, Smoked Applewood Bacon, Creamy Brie Sauce, and garlic Aioli to their already amazing burger. Want to get exotic? Try a bison, elk, or camel burger!

Barrels are the thing here, in the decor and the whiskey. Barrels give whiskeys their unique flavors. The Whiskey works with all the major distillers to craft their own flavor profiles of classic brands. Sip some. We guarantee you’ll find two, maybe 10, favorites from their amazing collection.

The Whiskey

7563 W Sand Lake Road Orlando, FL 32819

downatthewhiskey.com 407-930-6517

Matthew’s Steakhouse

Beloved steakhouse classics served with a side of comfort.

AWinter Garden legacy restaurant gets refreshed! Eddie and Chystal Gaunt are the proud new owners of Matthew’s Steakhouse. Eddie used his 30+ years in the restaurant industry and experience as a chef to revamp the menu to showcase the high quality of all of their food.

“We source locally when supplies allow,” Eddie says. “Most of our recipes I’ve cooked in my own home for years. Our beef is certified prime aged Angus beef, and I butcher the steaks myself. Our seafood is fresh, never frozen, and delivered every two days. Meat is the star here. Grilled over an oak wood fire pit while our diners watch right from their tables.

“Our wine list features small releases from vineyards I’ve worked with for years. My chefs and I are very selective about what comes into our restaurant. We are a relaxed, intimate, reservation-only destination restaurant.”

Matthew’s Steakhouse

360 West Plant Street Winter Garden, FL 34787 matthewssteak.com 407-520-7511

Clermont Brewing Company

Craft beer, unique flavors, and good old-fashioned fun.

It’s a brewery. It’s an eatery. It’s home to a rotating selection of handcrafted and seasonal brews for every taste. It’s also a place where artisanal dining creations from sushi to smoked brisket to pizza tantalize a wide variety of passionate palates. Owner Darren Johnson created a hidden gem in Downtown Clermont when

his brewery—CBC to its many fans— opened in 2019. From day one, it began developing its own sense of community, something Darren really wanted to do. He felt downtown needed a more hospitable, inviting community feel; one inspired by Florida’s more relaxed, fun vibe. What better way to do that than with outstanding craft beers and amazing food?

Something is certainly working. Is it the beer? The food? You’ll have to decide for yourself. Or, ask the folks who show up hours early for Tuesday Night Bingo, but beware. CBC regulars tend to be very passionate!

Clermont Brewing Company

750 W. Desoto Street

Clermont, FL 34711

clermontbrewingcompany.com

321-430-BEER (2337)

Naan Stopp

Traditional to inventive fast casual Indian delights.

Indian food lovers will find a lot to love at the Naan Stopp because the menu is purely authentic, North Indian cuisine. The restaurant’s chefs worked all over India gathering their recipes and building the menu.

“India used to be a land of 10,000 kingdoms, each with its own customs and traditional dishes. Indian

food has 10,000 origins because it comes from all local ingredients,” Ram explains. “We serve all the popular dishes like Chicken Tikka Masala, Lamb Vindaloo, Lamb Korma, Butter Chicken, Fish Curry, Chana Masala, and of course, our amazing freshly made Naan Bread. We make all of our dishes to order, customized per person.”

Naan Stopp

5845 Winter Garden Vineland Rd, Suite #130

Windermere, FL 34786

naanstopp.com

407-347-5487

The French Cafe is inspired by Paris and its sidewalk cafes— people sitting, sipping co ee, and enjoying fabulous pastries. “Our pastries are made from scratch every day. Our French chefs create fantastic dishes—popular ones include Cro-

que Madame and Croque Monsieur, Breakfast Croissants, and Quiche Lorraine, to name a few. We also make delicioius sweet and savory crepes. Our customers can watch the dishes being prepared through our glass showcase windows”, says the manager of the Cafe.

The French Cafe

16412 New Independence Pkwy, Suite #140

Winter Garden, FL 34787

thefrenchcafe.com

407-500-4050

Evoo

Happy, healthy, hearty Lebanese done right.

Evoo - Fresh Mediterranean Kitchen opens at the end of May and serves Lebanese Mediterranean cuisine.

“We specialize in serving the ancient, delicious food of Lebanon. At our fast-casual eating establishment, guests can enjoy our Shawarma, Grill, Falafel, Tabbouleh, and other fresh, healthy o erings. Our mission is to bring you food that is healthy, tasty, and a ordable.”

Evoo

5855 Winter Garden Vineland Rd, Suite #160

Windermere, FL 34786

evoous.com

407-500-0306

This neighborhood French bakery and bistro will have you saying oohh-la-la.

Chef’s Table & Tasting Room

A hidden eatery with historical elegance and casual eats.

They began in 2008 with nine tables “hidden away” inside the historic Edgewater Hotel, and won Best New Restaurant in Orlando. Kevin and Laurie Tarter put Winter Garden on the food map by achieving the Florida Trend Golden Spoon, award-naming them a top 100 restaurant in Florida, an achievement they have been honored with every year since.

The Chef’s Table delivers a charming fine dining experience, o ering a nightly three-course dinner with a sommelier selected wine pairing option. Reservations are highly recommended. The Tasting Room—opened in 2011—is, as owner Laurie Tarter puts it, “our neighborhood gem with craft cocktails, a more casual menu, and brunch on weekends!” Hungry yet? We are.

Chef’s Table & Tasting Room

99 West Plant Street Winter Garden, FL 34787

chefstableattheedgewater.com 407-230-4837

The Attic Door

An eclectic experience wrapped in ambiance and intimacy.

The Attic Door had always been one of Laurie and Kevin Tarter’s favorite places to hang out.

“We moved to Winter Garden in 2005, and The Attic Door quickly drew us in. It was a favorite for years. When my friend decided to sell The Attic Door in 2019, we were lucky enough to snag the opportunity!”

With enthusiasm, the duo purchased The Attic Door in 2019.

Keeping the vibe dynamic and unique, Laurie and Kevin revamped the spot, all while serving delectable food, palatable wine, and some of the best selections of craft beer in Orlando. The best part of this lively bistro has to be the mix of local musicians that perform every night. Their tunes combined with an already vivacious energy just adds the cherry on top to an enjoyable experience!

The Attic Door

28 W Plant Street Winter Garden, FL 34787

theatticdoorlive.com 407-750-7063

To Dine For

Pammie’s Sammies

Three new sandwiches with a rockin’ vibe that’ll have your mouth watering.

Foodies rejoice! Pammie always says, “We don’t do normal!” And she proves that once again with her introduction of three new sandwich adventures.

These tasty innovations include your choice of side, so you better come with an appetite!

Pammie’s Sammies

121 S. Boyd St. Winter Garden, FL 34787 pammiessammies.com 407-730-3212

The Tommy

This nod to everyone’s favorite rock opera comes on a ciabatta roll with fresh spinach, fresh mozzarella, sliced tomatoes, pesto, and a drizzle of balsamic glaze.

The Smokin’ Hot Chick!

It starts with Pammie’s delectable grilled chicken dipped in hot sauce. She serves it with a cayenne wa le, pepperjack cheese, jalapenos, and a little cool to go with the hot—jalapeno slaw.

PROMOTIONAL FEATURE

To Dine For

Pulled Pork

The star of this barbecue beauty just might be the bun! It’s a corn bread bun; soft like bread and dusted with corn meal. The pork is smoked in-house, of course, and sauced with tangy barbecue sauce enhanced with secret (No, Pam wouldn’t tell us.) ingredients.

To Dine For

Salt & The Cellar

Chef Akira’s artful elegance served up on a platter.

Nimble and sublime salts

culled from exotic locations are a main attraction at Salt & the Cellar, a new restaurant nestled in the lobby of ette hotel, a five-star boutique hotel in Kissimmee, just five minutes away from Disney. Curated by Michelin-Starred chef Akira Back, and served in “salt cellars”—small lidded, ceramic or wooden vessels with ancient Roman origins—these nimbly piquant magicians from around the world release a rare, luxuriant bouquet secreted within the delightfully marbled Japanese Wagyu and other equally precious cuts of beef at the exclusive dining establishment.

A New York steak, a highly prized A-5 steak, and a gold wrapped and regular Tomahawk steak graces the menu and is presented by a salt ”Sommelier” with five salt selections:

Persian Blue Salt, Hawaiian Black Salt, Espresso Salt, White Tru le Salt, and Purple Salt, each providing a unique savory enhancement all their own for a symphony a flavor fit for the most discriminating gourmet.

Chef Akira, a former professional snowboarder, was born in Seoul, Korea, spent his teen years in Aspen, Colorado. He gained worldwide recognition (and his Michelin Star) with his Yellowtail restaurant in the Bellagio Hotel in Las Vegas. He has since built a culinary empire, encompassing 22 restaurants in London, Paris, Dallas, Houston,

Delray Beach, Singapore, Bangkok, Hanoi, Seoul, Marrakech, Riyadh and, of course, the ette hotel in Kissimmee. He has appeared on Food Network’s “Iron Chef America,” and “Best Thing I Ever Ate,” among others. When you visit Salt & the Cellar by Akira Back, be sure to request a tour of the earthy, true, timeless, elegant (ette) hotel in which it resides, and upon whose philosophic and stylistic pillars it rests. The brainchild of Alex Ekbatani and his wife, Sheila, it is a masterpiece of elegance and grace: the perfect setting for an unsurpassed culinary adventure.

Salt & The Cellar

3001 Sherberth Rd Kissimmee, FL 34747 saltandthecellar.com/ 407-288-1919

Rosa Mexicano

¡Que rico! Elevated Mexican Cuisine served with a side of sophistication.

Aunique culinary journey for guests began with the “Grande Opening” of Rosa Mexicano in the Walt Disney World Dolphin Hotel at the end of March 2023. Be prepared for a fun, festive adventure that starts the moment you step inside. The atmosphere is like an “elevated fiesta” presided over by a bold, centerpiece painting by legendary Mexican artist Frieda Kahlo. Now let’s talk tequila. Rosa Mexicano has plenty to say on the subject, boasting over 100 varieties of the agave-based spirit that anchors their renowned beverage portfolio. Want to sample a tasty, tangy bit of frozen bliss? Try Rosa’s signature drink, the frozen pomegranate margarita, voted the very best in New York City. Yes. New York City. Rosa Mexicano in Orlando is their newest location. The restaurant family, begun on NYC’s Upper East Side with the first in 1984, now has

restaurants across the east coast.

Tequila is one thing. Truly authentic Mexican food is quite another. Rosa Mexicano takes diners on a taste-inspired trip that covers every region of Mexico. There are the favorite, traditional dishes as well as a wonderful mix of culinary innovations. They’re all prepared with the time-honored techniques Mexican food lovers crave, as well as some new, modern food trends current today on Mexico’s food scene.

The selection and the unique dishes that await guests will amaze even diehard, Mexican cuisine enthusiasts! The idea for Rosa Mexicano is to elevate what we all think we know about Mexican food to a surprising new level of fine dining—with a healthy portion of festive fun added to the recipe. Hungry for a memorable and

delicious good time? Hold our tequila while we give Rosa Mexicano a hearty two thumbs up!

Rosa Mexicano

Located in: Walt Disney World Dolphin Resort

1500 Epcot Resorts Blvd, Lake Buena Vista, FL 32830 rosamexicano.com

407-934-1362

HOURS

Mon-Sat 11am-9pm Sun 11am-8pm

CELEBRATEWITH CATERING TRAYS

MENU

Cariera’s Fresh Italian

1041 S. Dillard St., Winter Garden / 407-554-3622 carierasfreshitalian.com

If there’s two things most people can agree on, it’s that a hearty plate of pasta is always a good choice, and the best place to get that fix is Cariera’s. Heavy with Italian tradition, Cariera’s features timeless favorites, such as spaghetti and meatballs to chicken Saltembocca, white Cacciatore to Eggplant Parmigiana. There’s even a lite menu featuring Keto versions of your Italian favorites! Whether celebrating a special occasion or simply feeding the family, Cariera’s strives to make every guest feel comfortable enough to laugh out loud, reminisce, and indulge.

The French Café

WINTER GARDEN 16412 New Independence Pkwy / 407-500-4050 thefrenchcafe.com

HOURS

WG Sun-Sat 7am-3pm

WIN Sun-Sat 7am-5pm

10% OFF

DELICIOUS CRÊPES

ORDER ONLINE HOURS

Tue-Thu 12pm-9pm Fri-Sat 12pm-10pm

Wish you were in a cozy neighborhood café in Paris, sipping a French co ee while the smell of fresh pastries fills the air? You can be there without ever leaving Winter Garden when you dine at The French Café. Try our one-of-a-kind pastries baked fresh daily by our acclaimed chef. Join us for a relaxing breakfast on the weekend or stop in before that evening movie for a delightful dinner. We can’t wait to say bienvenue to you!

Gochi Japanese Kitchen

14195 W. Colonial Dr., Winter Garden / 407-877-0050 gochijapanesekitchen.com

DAILY OPEN-3PM / 3-6PM

Since 2007, Gochi Japanese Kitchen has been providing Winter Garden with the highest-quality Japanese favorites. Raw a la carte options like nigiri, sashimi, and rolls, plus uniquely crafted noodles, yakiniku and yakiyasai bbq grill options. Need space for a special event? Ask about our private dining room and catering options!

The Hangry Bison

250 W Plant St, Winter Garden / 407-347-9099

thehangrybison.com / Reservations Available

The ultimate build-your-own-burger experience has landed in the heart of Winter Garden! The Hangry Bison is known for quality bourbon, craft beer and cocktails, and award-winning bison burgers, but our vast menu has a little something for even the hangriest appetites. Check us out on weekday evenings for discounted selections of drinks and small plates. Your parents did happy hour; we do Hangry Hour!

Naan Stopp Indian Restaurant

5845 Winter Garden Vineland Rd., Windermere / 407-347-5487

naanstopp.com

If you haven’t soaked warm garlic naan in velvety butter chicken sauce or scooped chana masala with tandoor roti, get ready to be delighted. Fresh, flavorful modern Indian cuisine is finally here! Naan Stopp glimmers with its roster of succulent tandoori, rice dishes, and fragrant curries—a world of vegetarian and non-vegetarian delights imbued with vivid seasonings that never lose their spark.

Pammie’s Sammies

121 S. Boyd St / 407-730-3212 / pammiesammies.com

Feed the Soul. Craft with Love. Serve from the Heart. That’s the record-setting recipe behind Pammie’s Sammies, a fun sandwich space with funk woven into its atmosphere and baked into every dish. With food that is thoughtfully sourced, earth-friendly, and tastefully adventurous, our menu pairs old family recipes with tasty trends, all to the soundtrack of classic tunes and conversation among friends.

TRYORLANDO’S

HOURS

Every day 11am-3pm 5pm-10pm TRY ONE OF 4 11AM–3PM

HOURS Mon-Thu 11am-7pm Fri 11am-8pm Sat 10am-7pm

ORDER ONLINE HOURS

Mon-Sat 11:30AM-7:30PM

3x REWARD POINTS

ONMONDAYS

Poke by Gochi

13770 W. Colonial Dr., Winter Garden / 407-347-5091 pokebygochi.com

Poke (pronounced poh-kay) is the bowl of the moment, and no one does it better than Gochi. This fast casual concept by the owners of Gochi Japanese Kitchen uses all the same, high quality ingredients as its sister location, only in a one-bowl concept. Choose from chef crafted options or customize your own with a variety of colorful sauces, piles of crunchy toppings, and a white rice, brown rice, or lettuce base. Always fresh, always your way.

STK Steakhouse

HOURS

LUNCH

Mon-Fri 11am-3pm

DINNER

Sun-Thu 3pm-10:45pm Fri & Sat 3pm-11:15pm

ORLANDO 1580 Buena Vista Drive / 407-917-7440 stksteakhouse.com/venues/orlando/

STK is “not your daddy’s steakhouse”—it’s high-energy dining, combining the quality of a traditional steakhouse with a Vibe Dining atmosphere. Delectable cuisine and upscale cocktails meet chic décor and an in-house DJ to create a memorable fine dining experience. The menu features reimagined classic American cuisine for lunch, brunch and dinner, with traceable, ethically sourced beef that produces the highest quality craveable steaks.

Thai Blossom

99 W. Plant St. Winter Garden / 407-905-9917 / mythaiblossom.com

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Your love of Thai will blossom among fragrant curries, silky noodles, stir fries, and grilled meats. Authentic, flavorful and always cooked to order Thai Blossom o ers some of the tastiest cuisine in central Florida, right on Plant Street. And plenty of options for vegetarian, vegan, and gluten-free meals make it the perfect choice for workday lunch, dinner dates, and special celebrations.

RECOGNIZED FOR DELICIOUS, A-GRADE THAI CUISINE.

Tres Amigos Grill

1025 S. Dillard St., Winter Garden / 407-614-3975

tresamigosgrill.com

Born in faith. Created with love. That’s how John “The Take Home Chef” Kresl crafted Tres Amigos. The brand that started with salsa has evolved into an entire menu of Tex Mex-inspired platters, bowls and tacos. Choose your protein (from authentic carnitas, and Certified Angus beef skirt steak to seasoned local vegetables) and enjoy it with homemade corn or flour tortillas, pico de gallo, guacamole, black beans and rice.

Volcano Hot Pot and BBQ

3279 Daniels Rd, #102, Winter Garden / 407-614-8200 hotpotvolcano.com/winter-garden

Bottomless Chinese hot pot and Korean BBQ has arrived in Winter Garden! If you’ve never had hot pot before, think of it as a build-your-own stew. Start with one of a variety of soup bases, including spicy, miso, and Tom Yum. Next, head to the bu et bar and add any ingredient your heart desires. Then toss it all in the pot to soak in that soupy goodness—and check out our signature dipping sauces (or create your own) while it cooks.

HOURS

Mon-Sat 11 am-8 pm Sun Closed

10% OFF ALL TACOS

EAT, DRINK & BE SOUTHERN

Once Bitten

A harrowing story of the snack that struck back.

This is a story of betrayal,” I say to no one in particular as I sit alone in this noirgenre diner I’m fabricating in order to set a mood. My voice is coarse, my eyes distant; I’m chewing a candy cigarette that I keep trying to light as if it’s real. “It’s a story of becoming your own worst enemy. A story of putting some sick-nasty garbage in your own mouth like an infant because you weren’t paying attention.”

I stare blankly at the rain on the window, sti ing a shudder.“I’m talking about… the One Bad Bite.”

We’ve all tasted it—the repulsive jolt of dissonant avor that ruins your favorite foods forever. The undercooked french fry. The mouth-puckering blackberry at peak season. The army of garlic invading a forkful of pasta. The last glass of milk from a carton that maybe smells a little rank even though it shouldn’t be expired yet, so you can’t know

for sure unless you taste it. Yes. Wait… maybe not? OK, yeah, that’s super expired.

“You want to hear about my One Bad Bite, eh?” I say, my gaze xed to the window. You don’t want to hear about it at all, actually, but the waitress just walked o with your credit card. “Well, I’ll tell you. But don’t go pitying me over it; I have only myself to blame.”

It was a decade ago. I had just discovered my love for pistachios—uniquely green, subtly sweet, nestled in a teardrop shell that rips your thumbs up as you crack it open like an angry little Easter egg. What I had not yet discovered was that not all pistachios are wonderful. There is always One Bad Bite lurking in the bag.

So there I was, cracking and snacking away, blissfully unaware that my every bite was a gamble—and I was about to lose. I cracked open an unusually imsy shell and dumped the contents of one half down the hatch, expecting the sweet, salty crunch I’d spent the last hour enjoying.

This pistachio was not that. It was sour. It was smoky. It was soft

I immediately recoiled, trying desperately to spit out this rancid thing that now coated my tongue with a noxious powder. And then I did the one thing you should never do with your One Bad Bite: I looked at it. I looked at the other half of the horrid thing I’d just eaten, in complete disbelief that something so awful could ever be a pistachio.

It was a pistachio, all right—one I’m sure was plump and green once upon a time. Now it was a putrid black lump of death, laid to rest in a little shell co n lined with cobwebs and lth. And on that lump, there was a teeny tiny hole. And living inside that hole, there was… there was…

I never found out what it was. By then, I’d leapt up, green as a pistachio myself, and careened into the kitchen to scrape my taste buds o with a scouring sponge.

I didn’t want to know. I already knew too much.

“I couldn’t stomach a pistachio for six months after that,” I sigh, sending a dejected cloud of candy powder spewing onto the table. “And when I did nally break that seal again, I was a di erent person. I was—”

You frantically sign your receipt and gun for the exit, but you still heard me say it as the doors closed: “—a shell of my former self.”