Fun Food Ideas for Jan 8-14


Did you make a resolution this new year? How are you doing? Personally, we are eating more salads, but when you top that arugula with slices of leftover steak and Maytag blue cheese, that’s probably not within the spirit of the vow.

“All things in moderation, including moderation.” Socrates may have said that. Or Oscar Wilde. Maybe The Rock? All we know is that it’s on the web, so it must be true. Staying at home is so attractive right now, but if you feel safe, there’s plenty to do out there too. Edible Orlando writer John Graham has this week’s Edible Orlando picks, Saturday through Friday, for food fun around Orlando. Here we go …

Highland Haggis, EPCOT Eating

The Central Florida Scottish Highland Games are back Saturday and Sunday at Central Winds Park in Winter Springs. Sure, a lot of folks go to see athletic competitions such as the caber toss or to listen to the pipers and drummers, but we go for the Scottish scran (food). Past years have included fresh fish and chips, scotch eggs, meat pies and bridies (meat-filled pastries), deep-fried Mars bars, haggis (traditionally sheep organ meat, oats and spices cooked in a stomach) and haggis burritos. Masks are required to ride parking shuttle buses, but optional at the games field. Single-day adult tickets are $25 at the gate or $20 if you buy online before Friday morning. There are discounts for children, students, and active military.

The EPCOT International Festival of the Arts runs now through Feb. 21. In addition to all the usual EPCOT stuff, Walt Disney World adds chalk art, on-stage artists painting favorite characters, the DISNEY ON BROADWAY Concert Series and 15 “food studios.” New food and drink items this year include tomato soup with bacon, apple, and brie grilled cheese, both deconstructed French onion soup and deconstructed key lime pie (up there at the top), wild boar cassoulet, and (vegan option) carrots three ways (berbere-spiced grilled carrots, pickled carrots, and carrot ginger purée). EPCOT International Festival of the Arts is available with valid theme park admission and a park reservation for the same date.

Biscuits & Burritos

Karen Blankenzee of Rosso Specialty Coffees

The Marketplace at Avalon Park just added breakfast to the food hall menu. Pico De Gallo Mexican Grill is doing breakfast burritos, and NOLA at Avalon Park is making buttermilk biscuit sandwiches that will be for sale at Rosso Specialty Coffee. Rosso, of course, is also making whatever latte, cappuccino or coffee you need to start the morning. You can read about Rosso owner Karen Blankenzee (pictured), and why Rosso roasts its own coffee beans, in the latest print edition of Edible Orlando.

Charlie’s is Back, Cheese Lovers Day

If all goes as planned, Charlie’s Gourmet Pastries on Curry Ford Road has reopened. A local institution since 1971, the family recently sold the bakery. The new owners closed for a few weeks to renovate and install ice cream coolers. Charlie Hawks moved from Miami to Orlando to start the bakery. Over the years, Charlie’s has baked cakes for Lawrence Welk’s 70th birthday, NASA celebrating the 10th anniversary of the Apollo 11 moon landing, and thousands of children’s birthday parties.

Now *this* is how you raclette.

Thursday is Cheese Lovers Day. La Femme du Fromage at Orlando’s East End Market will be starting a day early with the usual Friday Grilled Cheese Happy Hour. They’ll also spotlight a new version of their Fromageables mini charcuterie packs, partnering with Quantum Leap Winery and Peterbrooke Chocolatier. If you’re in Winter Garden, there’s always somethin’ cheesy on the menu at Pammie’s Sammies, or stop by Plant Street Market and Morthan Cheese for the signature dish, raclette (pictured). Melted cheese is scraped from a half wheel of cheese onto anything from potatoes to Brussels sprouts to steak. If you’d like to celebrate this holy day of cheese at home, here’s Chef Art Smith’s recipe for pimento cheese spread and a video of him making the recipe inside his Homecomin’ restaurant at Disney Springs.

For more inspiration, visit our Archives.