Florida Foodie

著者： WKMG and Graham Media Group
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  • 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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  • Earning a Michelin star opened new doors for Orlando chef Mike Collantes

    Earning a Michelin star opened new doors for Orlando chef Mike Collantes
    2024/10/01
    Mike Collantes started his culinary career inside Orlando’s Fashion Square Mall, but he now counts himself among the exclusive ranks of Michelin-starred chefs. Collantes earned his Michelin Star in 2022 for his omakase restaurant Soseki in Winter Park. “After the Michelin Star, we’re seeing international clientele and guests, as well as our local guests, but really put us on the map for what we’ve been doing here in Winter Park,” he said. The same year he won his Michelin Star, Collantes closed his first restaurant Taglish, a fast-casual Filipino concept that had three locations at its height. “As we got busier with the fine dining restaurants and other restaurants, our lease came up, and we decided to close that venture down, never to really open it again,” Collantes said. However, with the success of his fine dining restaurant, Collantes has had the ability to open several other restaurants around the greater Orlando area, including Sushi Saint, which was awarded a Bib Gourmand by Michelin. The award highlights high-quality food at reasonable prices. “Last year, November, we opened up our doors (to Sushi Saint),” he said. “There (was) no hand-rolled temaki bar in town. So it’s a different way to eat sushi, utilizing still the same quality that we do at our fine dining and just making it a little bit more casual.” In addition to Soseki and Sushi Saint, Collantes is rapidly expanding his culinary empire. He recently opened a sake speakeasy, Bar Kada, next to Soseki. He is also planning to reopen Taglish inside the food hall that used to be The Hall on the Yard, which is now under new ownership. “Taglish is Tagalog in English — so good representation of not just traditional Filipino food. It’s really the upbringing of everyone who’s migrated to America and I would say it was my connecting point back to my culture, which, you know, I grew up here in the States,” Collantes said. Collantes also plans to open a French restaurant there as well, Chez Les Copain. The chef said it is something the area is lacking in. “We saw a big decline in French restaurants (in Orlando) in the past couple years. A lot of them have just closed up shop,” he said. In addition to all of his work in Orlando, Collantes is starting to work on some international ventures. “I’ve been doing consulting for the past year, year and a half, with other brands, and it brought me to this new concept called Kaimana, which will be opening this fall in Dubai,” he said. On the latest episode of Florida Foodie, Collantes talks more about the opportunities he’s gotten since earning a Michelin Star. He also talks about the struggles that many restaurants are dealing with now as costs rise. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    27 分
  • Owner of The Hammered Lamb shares struggles of running a small business

    Owner of The Hammered Lamb shares struggles of running a small business
    2024/09/17
    Amid the pandemic and Orlando’s ongoing growth and development, Jason Lambert has been striving to keep his businesses running while also being a force for good in the community. “So 2020 and 2021 during the pandemic and trying to survive through the pandemic, I thought were the roughest years we’d ever have to face,” Lambert said. “And then we got into 2023 and we were finally stable, and kind of had gotten caught back up from that two years of craziness and then in October of 2023 is when all the construction started in Ivanhoe Village, and it has just been just detrimental to the whole neighborhood.” Ivanhoe Village, the historic community where the Hammered Lamb sits, has seen substantial growth since the restaurant first opened in 2013. That growth has led to the need for improvements to the area’s sewer system. Those improvements have caused issues with parking and navigating the area, keeping potential customers away. “There’s been so much construction there, and it’s always moving around, that people are just over even trying to — just avoiding the area, because they don’t know how to get in to support local businesses,” Lambert said. The problem has gotten so bad that Lambert recently held a fundraiser to help keep his first restaurant, The Hammered Lamb, open. “In 2023 we were having a record year — busiest year we would ever had, setting monthly records — and then the construction started, and now we’re down anywhere from 30% to 50% a week from where we were last year,” he said. The problems at The Hammered Lamb are starting to affect his other business, Jack & Honey’s in Thornton Park. “We are now closed at Jack & Honey’s on Mondays and Tuesdays, and we’re closed at Hammered Lamb on Tuesdays and Wednesdays, which were just our slower days,” he said. “We’re hoping that it’s temporary and it could just kind of help us, but those days we just — we weren’t making even enough money to pay the people that were there, so it was just costing us money to be open.” On the latest episode of Florida Foodie, Lambert shares more of his experiences in trying to keep his businesses running. He also talks about his activism and how he likes to use his businesses to support the community. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    22 分
  • Family traditions meet modern cuisine at Yao's

    Family traditions meet modern cuisine at Yao's
    2024/09/03
    Yao’s Modern Kitchen is all about family. The restaurant is run by three siblings, George, Edward and Diane Yiu, along with their friends and past Florida Foodie guests Chris Chen and Phil Nguyen. The siblings grew up in Central Florida and wanted to combine their traditional family recipes with the flavors of the Sunshine State. “All of our family recipes — like our dumplings, our fried rice — and then also an integration of, like Central Florida’s big Spanish influence. So this, these dishes are in a marriage of both of them,” said George Yiu, who also serves as chef for the restaurant. Yao’s had been operating as a pop-up for a few years, but it recently opened a brick-and-mortar shop in Oviedo, 15 Alafaya Woods Blvd. “Like any business, there are its own obstacles; however, Oviedo has been so welcoming,” Edward Yiu said. “We’ve been received with open arms, and they can feel the authenticity that we bring.” The siblings said they saw Oviedo as an opportunity for their business. “Oviedo is a thriving community, one that we felt lacked a lot of staple, family-owned restaurants. There are a lot of corporate restaurants out there, but with that, you know, becomes kind of the monotony of it. So we’re bringing something more refreshing that’s awesome,” Edward Yiu said. While George Yiu runs the kitchen, Edward Yiu serves as general manager and Diane Yiu is “everywhere, all at the same time,” according to the brothers. The trio have also pulled their significant others in to help with the restaurant. Even their mom helps out in the kitchen, making dumplings and folding wontons. “This really is a family operation. You know, it’s a lot of work, but we love what we do,” George Yiu said. The siblings grew up around restaurants, with their grandparents running businesses in New York and their mother opening kitchens after her move to Central Florida. Of course, they also have a lot of help from their college friends, Chen and Nguyen. “We were just hanging out Christian, Phil and I... we were mentioning on a concept (my siblings and I) were thinking of,” Edward Yiu said. “Couple years flew by, and then it really got serious. They became more interested that we really wanted to hone in and chase our dreams.” The siblings said Chen and Nguyen’s experience with Viet-Nomz has been invaluable to them. “It was pivotal, for sure. I think without them, we couldn’t be this far in, I would say,” George Yiu said. The restaurant is currently in its soft opening. The grand opening is set for Sept. 10. On the latest episode of Florida Foodie, George and Edward Yiu share more of their family’s history in the restaurant industry. They also share some of their favorite dishes with Candace Campos. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    22 分

あらすじ・解説

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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