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Florida Foodie

De: WKMG and Graham Media Group
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  • Resumen

  • Food is part of our traditions and cultures, and it affects our health, our economy and all of our communities. So, Florida Foodie is giving you some food for thought, taking a closer look at what we eat, how we eat it and the impacts on Florida and what it means for everyone, everywhere.
    Produced by WKMG, in cooperation with Graham Media Group.
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Episodios
  • Top Hat Catering helps feed thousands of seniors

    Top Hat Catering helps feed thousands of seniors
    Apr 30 2024
    Chef Delaño Lambertclare has dedicated nearly two decades to helping seniors across Seminole County get nutritious meals for free. “I worked at the Swan and Dolphin for two and a half years and I wanted to shift and change (away from) corporate life,” Lambertclare said. After leaving the Disney resort, the chef came to Meals of Wheels of Seminole County. “I saw this kitchen and the possibilities and I started here under just Meals on Wheels and then started the catering division about a year and a half, two years after I took over here,” he said. That was the start of Top Hat Catering. The catering service covers everything from weddings to corporate events, with the money feeding back into Meals on Wheels. “Basically, when I do my price on a catering event, I want to bring at least 40% back return. So that goes back to Meals on Wheels,” Lambertclare said. Lambertclare also offers cooking classes at the Meals on Wheels kitchen and private classes in people’s homes. “Sometimes we’ll have wine — you can sit back and I’ll have everybody dig their hands in and get dirty and have a good time,” he said. The money generated from the catering and cooking classes helps Lambertclare and his staff churn out 2,000 to 3,000 meals daily. The program is primarily for seniors but it also serves schools and daycares. “Kids are very picky, but you have to put some things on (on the menu) — put chicken nuggets you put hamburgers on there — but then also balance it with like things you cook from scratch,” he said. “You give them chicken fried rice, but like you do in a healthy way with brown rice and things like that. So you kind of trick them.” Lambertclare said he changes his menu monthly as different seasonal ingredients become available. He added that he enjoys getting feedback from his clients. “I don’t want them throwing the food away. I want them to actually eat,” he said. “So I’m always testing them out — see if they’ll eat more kale or eat quinoa and things like that.” On the latest episode of Florida Foodie, Lambertclare talks through all of the services Top Hat Catering offers. He also shows Lisa Bell how to make two of his signature appetizers. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    22 m
  • The Fry Shoppe is a passion project decades in the making

    The Fry Shoppe is a passion project decades in the making
    Apr 16 2024
    Wilson Santos has been thinking about opening a French fry-centric restaurant for years. “This concept is like decades in the making,” Santos said. “To be honest, I went to Amsterdam, the first trip was in 1994. I was doing a study abroad program in England and on the weekends, I would try to take a trip around Europe. And I just took a trip with some friends that I met in England, went to Amsterdam and I saw these fries.” The fry shops became a common snack for Santos during his visits. “I just thought, ‘Why don’t we have this in the U.S.?’” Santos said. He got his first chance to try the concept when his first restaurant concept, Vinyl Arts Bar was undergoing a rebranding during COVID. Vinyl Cafe served as Santos interpretation of an Amsterdam coffee bar, but instead of marijuana, he offered hemp. He also offered fries. “So I put about six different sauces on the menu, I did the cone fries, and then you have the hemp,” Santis said. “Now people are smoking hemp They’re eating the fries and they get the whole Amsterdam experience.” Santos sold the space about six months later. That was in 2020. In March, he was finally able to open The Fry Shoppe at 489 N. Semoran Blvd. “We’re a few blocks up from Full Sail University — just light up from University Boulevard to Aloma (Avenue) so we’re right on the corner of Semoran Boulevard and Aloma (Avenue) — really high-traffic intersection for us,” Santos said. The business owner truly believes in the concept and is taking a big gamble on himself to get The Fry Shoppe up and running. “I was looking for investors for a long time, I had presentations and meetings and nobody wanted to invest. Nobody believed in it. You know, people said I was asking too much,” Santos said. “I’m glad I didn’t get any investors at the end of the day. It would have been a mistake. So things happen for a reason. I ended up — I couldn’t get funding for it and I didn’t have the money. I just — I’m a risk taker, I sold my house.” Santos is now renting a place near his restaurant. He believes the concept is ripe for a franchise. “I’m not gonna stop until we have multiple locations. I’m persistent,” Santos said. He believes The Fry Shoppe could find itself in mall food courts, food halls, or at airports. However, he needs to get this original location firing on all cylinders first. I know that in the next month, we’ll be at 100%. We have to add delivery — so we have to add DoorDash UberEATS are the two big ones. We haven’t even marketed heavily to the student population right down the street at Full Sail They have over 20,000 students. This is affordable food for students,” said. On the latest episode of Florida Foodie, Santos talked more about his trips to Amsterdam that inspired his restaurant. He also gives Candace Campos a rundown on his most popular sauces. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    25 m
  • Ghost Kitchen Orlando thrived during the pandemic and it's getting ready to expand

    Ghost Kitchen Orlando thrived during the pandemic and it's getting ready to expand
    Apr 9 2024
    The pandemic was a trying time for people across the food service industry, but Jay and Johnny Nartowicz and their partner Colton O’Dwyer ended up opening the right business at the exact right time. They opened Ghost Kitchen Orlando in February 2020, just weeks before COVID-era restrictions started taking effect. “It was very strange timing because it was almost like we were building this business just for COVID because all the restaurants were shutting down,” Johnny Nartowicz said. We were planning the idea back in October of 2019. So, yeah, four or five months later COVID hit — all the restaurants shut down and we were planning this delivery pickup-only restaurant for five months.” Ghost Kitchen Orlando went on to be a success during the pandemic, especially with its heat-and-eat meals, but as the world began to reopen their lunch and catering business became the focus. Because of that, the team decided to expand into a brick-and-mortar location. The first Bricks & Bowls location opened in the Mall at Millenia in 2022. “The way people are eating is changing and there’s a lot of really bad processed food out there,” Jay Nartowicz said. “And so we want it to be wholesome, nutritious — we don’t want to come across as super healthy. We have a really good balance. We have a lot of superfoods and then we have a lot of indulgent foods and wholesome foods.” The restaurant offers sandwiches served on focaccia bread along with a variety of bowls featuring proteins, grains and vegetables. The Millenia location has served as a testing ground for the concept and now it is going to expand. “We had to go from pickup and delivery only to now having a full storefront with staff interacting with customers,” Johnny Nartowicz said. “It’s completely different. So it’s definitely been a learning curve but we feel it’s been (a) proof of concept over the past two years and we’ve really kind of nailed it and are excited to open this new store in Winter Park.” For Johnny Nartowicz and O’Dwyer, opening a store in Winter Park is something of a homecoming, as the pair met while attending Rollins College. “Winter Park is cool for us because where we’re opening is like 100 feet from where we graduated,” O’Dwyer said. “We’re going to have a couple exclusive offerings. We’re going to have focaccia pizza, which is baked actually using our focaccia bread, and we’re gonna have beer and wine, as well as some seltzers and things like that.” The new restaurant is set to open at 331 S. Park Ave. by the end of April, no official opening date has been set. On the latest episode of Florida Foodie, the trio talked about their plans to expand their businesses further. They also share their favorite sandwiches with Lisa Bell. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    24 m
Arte Medicina Alternativa y Complementaria Hygiene & Healthy Living Comida y Vino
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