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.
Owners Spencer and Sabrina Aird parlay a passion for nourishing vegan fare into Grass Root Organic Restaurant, which CBS Tampa named one of the best veg restaurants in the city. Carmine walls envelop diners in the cozy café space, creating a soothing atmosphere punctuated with vivid abstract paintings hung along the wall. While settled into high-backed wooden chairs, each topped with a lattice design, diners dig into a menu that features cooked vegan dishes as well as raw dishes. Raw vegan pad thai, guacamole, and spinach and basil pesto, among others, star on the restaurant's roster.
The Airds also run a customizable meal delivery system that sends clients fresh meals from a rotating weekly menu several times a week. Sabrina teaches occasional classes on how to replicate her culinary expertise and mimic items on Grass Root's menu by sitting very still on an oversized plate.
Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.
They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.