From soup to suds to sandwiches, Shipyard Emporium’s menu settles tempestuous stomachs with home-crafted cuisine and fresh, locally sourced ingredients. Warm up food-intake valves with a bowl of clam chowder ($6) or lobster bisque ($8), both conjured from traditional recipes left behind by the lost civilization of Maine, before wrapping tonsils around a 10-inch flatbread pizza ($10) in styles ranging from roasted chicken with barbecue sauce to pot roast with crimini mushrooms and gorgonzola. Sandwiches arrive in the loving embrace of freshly baked bread, accompanied by a choice of potato salad, pasta salad, orzo, or potato chips. The Lake Rose drizzles orange-cranberry sauce over smoked turkey and brie on a hot ciabatta bun ($8) and the Rollie grills swiss, yellow cheddar, and herbed goat cheeses into a gooey Triforce of tastiness ($6). Frigate-size appetites load up a cargo of pan-roasted Atlantic salmon and coriander under an orange-blossom-honey glaze ($16).
Booth's Brewing outfits customers with quality beer- and wine-making supplies, from Briess dry malts to brew kettles by Blichmann Engineering. Hops-savvy staffers also guide students through the basics of crafting custom beers at home with beer-brewing classes. The sessions familiarize students with standard brewing equipment and ingredients, arming them with the theoretical and practical knowledge to successfully make beer at home without fitting their bathtub with a blowoff hose.
A rotating selection of 32 red wines fill the automatic dispensers and wine preservers at Put A Cork In It, where tasters sample varietals from around the world in a relaxed atmosphere on Restaurant Row. After soon-to-be sippers choose their wine, swipe a $40 value card, and present a bucket of sacrificial bolts, the pouring machines whir into action filling glasses with a 1-ounce taste ($1–$5) as fresh and crisp as wine from a just-opened bottle. Between sips, guests cleanse palates nibbling on a choice of appetizers, including the crusted salmon and dill of the Seattle cake (a $10 value). The winery plates vegetarian options such as the mushroom florentine, a mix of spinach and brie stuffed into the eponymous caps (an $11 value), and an international summit of cheeses, crackers, and salami gather on the Around The World appetizer's packed plate (a $21 value). After swishing, sampling, and assigning nicknames to the various wines, patrons can go on the hunt for a favorite vintage in Cork's shop, which stocks more than 400 varieties of wine ($20–$120, not included in this Groupon).
A German and a Puerto Rican walk into a tapas bar. It's the setup not for a joke but for an intensely multicultural cafe: Vineyards of the World. Owner Sascha has a working knowledge of more than 300 beers, to which co-owner Yellymary adds a Latin love of tapas. And then there are the wines—more than 30 by the glass. At least one of the partners is always behind the bar if guests need a little guidance sorting through the tapas menu, perhaps in order to decide which flavor of goat cheese goes with a glass of chardonnay or what kind of dip works best if you accidentally spill a doppelbock into it.
Diners appreciate the pairings in a space designed to be maximally welcoming. Live music is featured every Wednesday-Saturday starting at 8 p.m., and the hand-painted sign hanging from the stucco facade presages an eclectic spirit that continues through the rustic murals and fancy-but-cushy armchairs leaning together under the chandelier inside.
Plaza Liquors has stocked wine cellars, liquor cabinets, and humidors in Orlando for more than 17 years. Attendees of the October 1 tasting can tickle their taste buds with wines from Sonoma County's Leese-Fitch vineyard and toast the exploits of brave grape-tamers with Plungerhead California zinfandels. The October 8 tasting allows oenophiles to celebrate the Hess family of wines with flavorful pours and subdued fist bumps. The final tasting, on October 15, highlights wines from Hey Mambo vineyard and MooBuzz vineyard on the Sonoma coast. At each tasting, complimentary hors d'oeuvres accessorize the wines and keep peckish sippers from gnawing on stemware.