Built in 1903, Highland Manor is a charming Victorian dwelling where foodivores can sharpen their incisors on delicious regional fare. Brunch is served on Sundays from 11 a.m. to 3 p.m. and features a buffet of breakfast classics, sweets, and traditional Southern fare. Take in the view of Highland Manor's 11 acres while sipping bottomless Bloody Marys and pairing those potables with your choice of french toast, waffles, or pancakes with fruit. Or, gaze at horses practicing zebra impressions and peacocks fanning themselves in formation as you sample grits, sausages, and a variety of salads, bagels, fruits, cheeses, and baked goods. If visiting the manor for dinner, enjoy a selection of delicious seafood, pasta, soups, salads, and comfort cuisine.
It's not much of a leap to guess that chef Eddie James is the head cook and owner of Chef Eddie's. Along with his wife, Bess, he cooks up tangy barbecue and traditional soul food with all the southern-style fixings. Whether cooking for diners in the laid-back eatery or catering for a private party, chef Eddie aims to please with his red-wine-marinated beef ribs and seasoned barbecue chicken, slow-cooked and smothered in sweet, mildly spicy barbecue sauce. His restaurant's walls sparkle with history, adorned with memorabilia from the Civil War and the Civil Rights movement. Motown nights and Sunday gospel brunches keep the eatery echoing with song, and poetry nights fill in the gaps when instruments take a break to fill up on waffles and fried chicken.
Located in heart of downtown Orlando, we serve Central Florida's catering needs as one of it's premier caterers. We understand what it takes to surpass diverse expectations in every way and we strive to deliver that promise every time we have the pleasure of doing business with you.
An epicurean underdog, Tabla holds its weight against nearby big-name chains and tourist traps with beautifully prepared dishes of superbly seasoned Indian fare. Start with the masala pappadum ($2), topped with onion salad, masalas, and chutneys, or sink forks into a fried samosa pastry to expose warm potatoes and chickpeas ($5). Muligatwany ($4) and garlicy rasam ($4) soups tempt spoon wielders. The expansive offering of entrees, broken down by chicken, seafood, lamb, and vegetarian dishes, are all Indian mainstays. The menu also features an impressive assortment of naan (starting at $2.50), tandoori ($14–$20), and Indo or Chinese platters ($7–$10). For dessert, try the chocolate samosa ($6), a volcanic treat served with vanilla ice cream, or the toffee pudding ($6).
As one out of six children from a family of modest income, a 13-year-old Alfred Mann entered the cooking and hospitality industry out of necessity. Luck finally struck him when, throughout the 1990s, he met face-to-face with John Smoltz, Tyra Banks, and the Orlando Magic basketball team, all in his capacity as a chef. Since then, he's continued to hone his art while cooking for a range of celebrity actors, athletes, and visiting dignitaries as the head of Elite Catering & Events. Chef Mann and his team draw on experience working with culinarians including Emeril Lagasse to perform catering and personal-chef services, letting customers revel in at-home feasts or flaunt the strength of papier-mâché banquet tables. In addition to crafting gourmet fare for large and small events, staff members pass on their culinary legacy through cooking classes and assuage clients' tension with home spa services such as chef nights, massages, and aromatherapy.
When serving as the centerpiece for an exhibit of fine crystal and china, an ornate cake made in the likeness of a table by Cut the Cake's bakers proved to be deceptively realistic. An inadvertently placed box sank into the cake’s edible wood grain and prompted an emergency visit from cake decorator Julie Manning, whose confectionary talents and keen aesthetic eye enabled her to quickly touch up the damaged buttercream before dawn.
Manning applies the same innovative spirit and attention to detail to each memorable wedding cake she creates, earning Cut the Cake five-star awards from Wedding Wire’s Bride’s Choice Awards in 2010, 2011, and 2012. In addition to brides-to-be and ambassadors from Candyland, her clientele has included icons such as James Brown, Lauryn Hill, and B.B. King.
In addition to cake staples such as vanilla and chocolate, Manning also bakes pieces with nontraditional flavors such as piña colada and chocolate mint with crumbled cookies. For an extra dose of sugar, she can accessorize her confections with one of 21 sweet or fruit-packed fillings.