Latest news with #Jaleo
Yahoo
5 days ago
- Entertainment
- Yahoo
Amid summer's record heat, Jaleo's gazpacho is soup-er cool
Hot enough for ya? At press time, Orlando itself hadn't hit any new highs, but both Sanford and Leesburg have seen record-breaking days during this sweltering summer season, and Jaleo head chef Kristoffer Anderson wouldn't be surprised if they have, too. Because gazpacho production in their formidable Disney Springs kitchen has gone way up. 'It's just incredibly refreshing,' says Anderson, who has seen different versions over his 10 years with the company. 'It hits all these flavor profiles, from acidic to a little bit sweet with the nice texture of a smoothie.' In fact, although Jaleo serves its famous Gazpacho estilo Algeciras ($10), the classic chilled Spanish soup, in a bowl, 'it is often kept in a pitcher for people to simply pour and drink.' That's precisely how customers at Pepe by José Andrés, a Disney Springs grab-and-go featuring delectables from the humanitarian chef's D.C. food truck, enjoy it. And this summer, says Anderson, the portable bottles, which go for $5 apiece, have been flying out of the coolers. It's the exact same soup they're serving at Jaleo, made fresh daily. But it's not actually Andrés' recipe, Anderson tells me. 'It's his wife's.' Apparently, back when Andrés and Patricia, who also goes by Tichi, started dating, whose gazpacho was better was a common, playful argument between them. Tichi, who hails from the Andalucia region of southern Spain, where gazpacho, too, was born, won out. 'It used to say her name on the menu,' says Anderson, who travels, along with other chefs from the Andrés portfolio, to the couple's home in Zahara de los Atunes, Spain, every year for some time that's part team-building, part research and development. 'At Jaleo, we make the exact same recipe that we make at José's house,' he says. 'Every day, the first thing we're doing is making gazpacho, for his kids, for his family, even if he doesn't ask for it. There's always a pitcher of gazpacho in the refrigerator.' Traditionally, crusty, rustic bread, toasted with olive oil, finishes the soup. At Jaleo, they use picos, a delicate, crouton-like breadstick imported from Spain. Gluten-free diners need not worry. Just say the word and they'll leave them out. 'In the past five or six years, we've seen a lot more people with gluten-related issues coming in,' says Anderson, whose team is always happy to oblige. ' [The soup] doesn't taste much different without it. It's more of a texture thing.' You can do the same in the following recipe for a gluten-free version. The tomatoes are the dish's true star, anyway. And you'll want to grab the ripest ones you can find, says Anderson. 'If you have tomatoes that are getting a little bit soft, a little more ripe, just a little past where you might want to use them in a salad, those are the tomatoes you're going to want to use,' he says. 'So, if you're going to the store to make your gazpacho the same day, look for the most red, most ripe you can find.' It's the simplicity of the dish, he says, that makes it so special. 'It sounds cliché, but I do think it shocks some people, trying to sell them on a cold soup, but then they try it and see how refreshing it is, how perfect for the heat.' From a chef's standpoint, he says, it's almost humbling. 'You're taking these beautiful, fresh ingredients, these good vegetables, and barely doing anything. You're just blending them and turning them into this amazing dish.' Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @ Email: amthompson@ For more foodie fun, join the Let's Eat, Orlando Facebook group. Recipe courtesy José Andrés as published in Food & Wine ( Ingredients For gazpacho: 2 pounds ripe plum tomatoes (about 10), cut into chunks 1 cucumber (8 ounces), peeled and cut into chunks 3 ounces green pepper (1/2 medium), in large pieces 1 garlic clove 1 tablespoon sherry vinegar Spanish extra-virgin olive oil Kosher salt For garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 6 plum tomatoes, with the seeds, prepared as 'fillets' 8 cherry tomatoes, halved 1 cucumber, peeled and cut into cubes 4 pearl onions, pulled apart into segments* 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt 4 chives, cut into 1-inch pieces Directions 1. In a blender, combine the tomatoes, cucumber, green pepper, garlic, and sherry vinegar and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour. 2. In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside. 3. To serve, pour gazpacho into each of 4 bowls. Place 4 croutons, 2 'fillets' of tomatoes with seeds, 4 cherry tomato halves, 3 cucumber cubes, and 3 onion segments into each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on the tomatoes and sprinkle the chives over the soup. Serve when the gazpacho is refreshingly chilled. *'You can skip the onions part,' says Jaleo head chef Kristoffer Anderson. Solve the daily Crossword
Thrill Geek
18-06-2025
- Entertainment
- Thrill Geek
Flavors of Florida Returns to Disney Springs with Sunshine-Inspired Bites and Sips
Summer is heating up at Disney Springs as the beloved Flavors of Florida culinary event returns from June 27 to August 10, 2025. With over 40 participating locations, this celebration showcases the freshest Florida-grown ingredients across savory dishes, decadent desserts, and refreshing beverages. Beyond the menus, this year's event features exciting extras like the weekly culinary series hosted by Kroger Delivery. Held on select Fridays, these complimentary demos offer a behind-the-scenes look as Disney Springs chefs share how they prepare featured dishes. Registration for the June 27 kick-off demo is now open. Foodies can also elevate their experience through exclusive pairing events, including paella-making at Jaleo and cocktail classes at The Edison. Led by culinary and beverage experts, these hands-on sessions explore the perfect harmony of flavors and sips. Spots are limited—register now to claim your place. Orange Mousse : Orange mousse, orange jam, citrus chiffon, and a Grand Marnier-soaked hazelnut financier (New) : Orange mousse, orange jam, citrus chiffon, and a Grand Marnier-soaked hazelnut financier Tropical Dream Colada: Minute Maid Passion Fruit Orange Guava Juice, piña colada smoothie mix, and your choice of Captain Morgan Original Spiced Rum or Malibu Coconut Rum garnished with whipped cream and passion fruit purée drizzle (New) Frita Cubana Dog: All-beef quarter-pound hot dog served with chorizo, Cuban-style ketchup, Swiss cheese, crispy potato sticks, and Cuban bread (New) Citrus Berry Salad : Fresh greens, strawberries, blueberries, mandarin oranges, and feta topped with house-made citrus vinaigrette dressing (New) : Fresh greens, strawberries, blueberries, mandarin oranges, and feta topped with house-made citrus vinaigrette dressing Funky Buddha Floridian Wheat Beer: A smooth and flavorful German-style wheat beer from Boca Raton with a refreshing wheat body followed by bright notes of tropical fruit and spice (New) Yellowtail Ceviche: Yellowtail tossed in a mango-lime salsa with red pepper, jalapeño, jícama, and cucumber topped with hearts of palm, micro cilantro, and chile oil served with tostadas and avocado (New) Tupelo Chicken and Biscuits : Chicken biscuits dressed with fresh dill and parsley-ranch slaw lightly drizzled with Tupelo honey from our friends at Savannah Bee Company (New) : Chicken biscuits dressed with fresh dill and parsley-ranch slaw lightly drizzled with Tupelo honey from our friends at Savannah Bee Company The Honey Bee: Tom Cat Gin, honey syrup, and fresh-squeezed lemon topped with house-made honey foam (New) Key Lime Shake: Creamy vanilla ice cream blended with Key lime custard and graham cracker crumbs topped with whipped cream (Non-alcoholic) (New) Cuban Sandwich: Pork lechon, ham, Swiss cheese, sweet pickles, and mustard on pressed Cuban bread served with plantain chips and avocado dip (New) South Florida Conch Fritter Cakes: Fritter cakes flavored with Key lime zest and topped with mango-chili sauce, mojo aïoli, crispy fried papaya, and micro cilantro (New) Tangy Watermelon Sunrise: Minute Maid Lemonade, watermelon purée, and Chamoy sauce topped with Simply Lemonade and pickle juice foam (Non-alcoholic) (New) St. Augustine Datil Pepper Frites : Crispy pork with Datil Pepper Sauce, Florida hearts of palm slaw, and beer cheese sauce made with Sunshine Stroll Orange Pilsner : Crispy pork with Datil Pepper Sauce, Florida hearts of palm slaw, and beer cheese sauce made with Sunshine Stroll Orange Pilsner Blueberry Vodka Lemonade: Three Olives Blueberry Vodka, blue curaçao syrup, Simply Lemonade, and Minute Maid Cranberry Juice garnished with blueberries and a lemon wheel (New) The Glowing Oak Burger : Two-pressed signature blend beef patties, pimento cheese, fried green tomato, bacon, and jalapeño jam on a cheddar-chive biscuit (New) : Two-pressed signature blend beef patties, pimento cheese, fried green tomato, bacon, and jalapeño jam on a cheddar-chive biscuit Key Lime Gelato Shake: Vanilla gelato blended with Minute Maid Lemonade and graham cracker crumbs topped with whipped cream, graham cracker crumbs, and a lime wedge (non-alcoholic) Key Lime Freeze: A frozen blend of Don Julio Reposado Tequila, Cointreau Liqueur, Key lime juice, and toasted marshmallow syrup garnished with a graham cracker rim and lime wheel (New) Earl's Big Flounder Sandwich : Breaded flounder fillets, tartar sauce, and dill pickles topped with Earl's Signature Coleslaw (New) : Breaded flounder fillets, tartar sauce, and dill pickles topped with Earl's Signature Coleslaw Key Lime Cheesecake Danish: Oven-baked pastry with a light Key lime cheesecake filling (New) Hot Honey High Voltage Chicken Sandwich : Buttermilk fried chicken drizzled with St. Augustine-native datil pepper-infused petal honey served on a brioche bun with hatch pepper gouda, arugula, and tomato (New) : Buttermilk fried chicken drizzled with St. Augustine-native datil pepper-infused petal honey served on a brioche bun with hatch pepper gouda, arugula, and tomato The Everglader: A 1920's cocktail reimagined with Florida's St. Augustine Distillery New World Gin, Florida orange liqueur, pineapple juice, orange juice, and absinthe spritz (New) Cobia Bites with a Masala Santra Gastrique : Cobia coated in panko breadcrumbs and dusted with chaat masala topped with a masala Santra gastrique made with navel oranges, mustard seeds, cumin, garam masala, and Kashmiri chili powder (New) : Cobia coated in panko breadcrumbs and dusted with chaat masala topped with a masala Santra gastrique made with navel oranges, mustard seeds, cumin, garam masala, and Kashmiri chili powder Crispy Flounder Sandwich with Santra BBQ Sauce: Deep-fried flounder with chaat masala on a toasted hoagie with tikka butter, Zesty Santra BBQ sauce, kachumber, and pickled red cabbage served with chips (New) Deep-fried flounder with chaat masala on a toasted hoagie with tikka butter, Zesty Santra BBQ sauce, kachumber, and pickled red cabbage served with chips Hank's Gulf Coast Sunset: Vodka, orange juice, candied orange syrup, and a splash of grenadine (New) Bruschetta Calabrese : Grilled ciabatta topped with 'Nduja and Florida-sourced Fioretta stracciatella, petal honey, and micro arugula (New) : Grilled ciabatta topped with 'Nduja and Florida-sourced Fioretta stracciatella, petal honey, and micro arugula Southeastern Sangria : Lakeridge Winery & Vineyards Cabernet Sauvignon, Florida orange liqueur, apricot brandy, hibiscus, orange, and cinnamon (New) : Lakeridge Winery & Vineyards Cabernet Sauvignon, Florida orange liqueur, apricot brandy, hibiscus, orange, and cinnamon Funky Buddha Floridian Wheat Beer: A smooth and flavorful German-style wheat beer from Boca Raton with a refreshing wheat body followed by bright notes of tropical fruit and spice (New) Pineapple Upside Down Cake: A delicious gluten free, vegan, and kosher vanilla cake topped with caramelized pineapple slice (New) Chicken Tenders with Florida Habanero Mango Sauce : Three jumbo, hand-battered crispy tenders gently tossed in a tropical blend of hot peppers, sweet fruit flavor, and luxurious honey (New) : Three jumbo, hand-battered crispy tenders gently tossed in a tropical blend of hot peppers, sweet fruit flavor, and luxurious honey Strawberry Jelly Donut : Yeast Bismarck confection tossed in sugar and stuffed with a mix of fresh, chopped strawberries, and jelly (New) : Yeast Bismarck confection tossed in sugar and stuffed with a mix of fresh, chopped strawberries, and jelly Mango-Dragon Fruit Refresher: A refreshing fruity combination of mango and dragon fruit poured over ice (Non-alcoholic) (New) Cóctel de Camarones : Florida pink shrimp with a tangy, spicy Mexican cocktail sauce, avocado, jícama, cucumber, cilantro, and lime (New) : Florida pink shrimp with a tangy, spicy Mexican cocktail sauce, avocado, jícama, cucumber, cilantro, and lime Camarones al Coco: Grilled Florida pink shrimp, creamy coconut sauce studded with roasted white onion, jalapeño, sun-dried tomatoes, yuca al mojo, and green chile adobo (New) Grilled Florida pink shrimp, creamy coconut sauce studded with roasted white onion, jalapeño, sun-dried tomatoes, yuca al mojo, and green chile adobo Chocolate Sugar Skull: Chocolate shell filled with white chocolate and Florida Key lime mousse, raspberry compote, and vanilla sponge cake soaked with Florida Key lime syrup and graham cracker crumbles (New) Chocolate shell filled with white chocolate and Florida Key lime mousse, raspberry compote, and vanilla sponge cake soaked with Florida Key lime syrup and graham cracker crumbles Florida Groves Margarita: Lalo Blanco Tequila, Florida citrus juice, orange liqueur, and pink grapefruit soda with a hint of Aperol Liqueur (New) Fruit Ganache Pop: Ganache pop with flavors of passion fruit, orange, and guava covered in 65% dark chocolate (New) Ganache pop with flavors of passion fruit, orange, and guava covered in 65% dark chocolate Lime Ganache Square: Fresh limes blended with white chocolate and enrobed in 65% dark chocolate (New) Fresh limes blended with white chocolate and enrobed in 65% dark chocolate Orange Ganache Pop: Vanilla-orange ganache enrobed in 65% dark chocolate Key Lime Pie Shake: Vanilla ice cream blended with Key lime juice, vanilla sauce, and graham crackers topped with whipped cream, green sprinkles, and crushed graham crackers (Non-alcoholic) Key Lime Ice Box Pie: Layers of Key lime curd with a Key lime cream filling and graham cracker crust (New) Layers of Key lime curd with a Key lime cream filling and graham cracker crust Lemon Cold Brew: Locally roasted coffee beans and house-made lemonade (Non-alcoholic) (New) Florida Gulf Shrimp Étouffée : A hearty Cajun dish with shrimp sourced from the Florida Gulf in a rich, thickened sauce served over rice (New) : A hearty Cajun dish with shrimp sourced from the Florida Gulf in a rich, thickened sauce served over rice Key Lime Pie Milkshake: Vanilla ice cream and tangy fresh-squeezed Key lime juice topped with a miniature Key lime pie tart (New) Vanilla ice cream and tangy fresh-squeezed Key lime juice topped with a miniature Key lime pie tart Green Gator Mocktail : Orange, lime, pineapple, Seagram's Club Soda, simple syrup, and mint served in a gator souvenir cup (Non-alcoholic) (New) : Orange, lime, pineapple, Seagram's Club Soda, simple syrup, and mint served in a gator souvenir cup (Non-alcoholic) Green Gator Cocktail : Siesta Key Toasted Coconut Rum, Midori Melon Liqueur, pineapple, orange, and mint served in a gator souvenir cup (New) : Siesta Key Toasted Coconut Rum, Midori Melon Liqueur, pineapple, orange, and mint served in a gator souvenir cup Sixth Man Lager from Crooked Can Brewing Co .: This light and crisp beer brewed with All-American barley, corn, and hops is the perfect way to celebrate the vibrant community of Orlando (New) .: This light and crisp beer brewed with All-American barley, corn, and hops is the perfect way to celebrate the vibrant community of Orlando St. Augustine Distillery Bourbon Flight : A flight of four 1-oz pours of St. Augustine favorites including Florida Straight Bourbon, Port Finished Bourbon, Toasted Finish Bourbon, and a fourth pour of your favorite (New) : A flight of four 1-oz pours of St. Augustine favorites including Florida Straight Bourbon, Port Finished Bourbon, Toasted Finish Bourbon, and a fourth pour of your favorite Three Wishes Hazy IPA from D3 Brewing Co: Made with galaxy hops and crafted in the heart of Orlando, this brew has notes of passion fruit, white peach, and a deep citrus flavor (New) Key West Shrimp Gazpacho : Traditional Spanish chilled tomato soup with pink Key West shrimp (New) : Traditional Spanish chilled tomato soup with pink Key West shrimp Cheesy Fungi Jon Mushrooms : Local wild mushrooms from Fungi Jon sautéed in extra virgin olive oil and topped with shaved Idiazábal cheese and Iberian ham (New) : Local wild mushrooms from Fungi Jon sautéed in extra virgin olive oil and topped with shaved Idiazábal cheese and Iberian ham Agua de Valencia: Crafted in Valencia and made with freshly squeezed Florida orange juice, vodka, and gin topped with Spanish Cava sparkling wine Gulf White Shrimp Fritters: Sunshine Stroll Orange Pilsner-battered Gulf white shrimp fritter, grilled sweet peppers, and Datil pepper aïoli (New) Sunshine Stroll Orange Pilsner-battered Gulf white shrimp fritter, grilled sweet peppers, and Datil pepper aïoli Palm Paradise : Lyre's Pink London Non-Alcoholic Spirit, strawberry purée, cream of coconut, lime juice, and simple syrup garnished with a strawberry half (Non-alcoholic) (New) : Lyre's Pink London Non-Alcoholic Spirit, strawberry purée, cream of coconut, lime juice, and simple syrup garnished with a strawberry half (Non-alcoholic) Passion Fruit Spritz: Aperol Liqueur, prosecco, and passion fruit purée garnished with a dehydrated orange (New) Buzzin' Honey Latte: Espresso, milk, honey, and vanilla syrup topped with whipped cream and honey graham cracker crumbs (Non-alcoholic) (New) Florida Orange Sweet and Sour Grouper : Flash-fried grouper with onion, bell pepper, and Florida orange served with a sweet-and-sour orange sauce (New) : Flash-fried grouper with onion, bell pepper, and Florida orange served with a sweet-and-sour orange sauce Sparkling Shiso Orange Mocktail: House-made shiso orange shrub, yuzu, and sparkling green tea (Non-alcoholic) (New) Serenade Bliss: Patrón Silver Tequila, Malibu Coconut Rum, guava syrup, lemon juice, and simple syrup garnished with an edible flower (New) Florida Gulf Shrimp : Florida Gulf Coast Shrimp served with a crispy rice grit cake and green chili sauce (New) : Florida Gulf Coast Shrimp served with a crispy rice grit cake and green chili sauce Orange Paradise: Wicked Dolphin Vanilla Bean Rum shaken with orange juice (New) Pargo a lo Macho: Crispy fried locally caught yellowtail snapper paired with a seafood mix of clams, mussels, octopus, calamari, and shrimp finished with pickled red onion and served with crispy tostones (New) Fra Diavola : Spicy salame calabrese, petal honey, chili, and Pecorino Romano (New) : Spicy salame calabrese, petal honey, chili, and Pecorino Romano Hidden Springs Ale Works Orange Crush Wheat Beer: American wheat beer made with wildflower honey and sweet orange peel brewed by Tampa's Hidden Springs Brewery (New) Smoked Mahi-Mahi with Summer Vegetable Ragoût : Mahi-Mahi rubbed with orange and herb oil, cold-smoked then baked, accompanied by marinated portabella mushrooms, leeks, and a summer vegetable ragoût infused with Ravenous Pig Brewing Co. Lone Palm Golden Ale (New) : Mahi-Mahi rubbed with orange and herb oil, cold-smoked then baked, accompanied by marinated portabella mushrooms, leeks, and a summer vegetable ragoût infused with Ravenous Pig Brewing Co. Lone Palm Golden Ale Old Fashioned Remedy : Munyon's Paw-Paw Florida Liqueur, Buffalo Trace Bourbon and a touch of grapefruit bitters (New) : Munyon's Paw-Paw Florida Liqueur, Buffalo Trace Bourbon and a touch of grapefruit bitters Mesquite Margarita: Munyon's Paw-Paw Florida Liqueur with mezcal, fresh lemon juice, and agave syrup (New) Watermelon Margarita: Don Julio Blanco Tequila, triple sec, sour mix, and watermelon purée (New) Panko Salmon: Breaded salmon fillet, pickled fennel, blood orange, cured cucumber, and beetroot with a lime and avocado purée (New) La Tropical's La Original Lager with Guava: Tropical ice cream with notes of honey and guava flan made from a historic recipe with Miami's La Tropical La Original Lager (New) Orange Blossom Honey aged in port wine barrels that once held Angel's Envy Kentucky Straight Bourbon Whiskey, delivering sweet citrus and vanilla notes with a smooth Madeira-style finish (New) Florida Sunshine White Tea : A mix of citrus and floral notes with a gentle caffeine lift, hot or iced : A mix of citrus and floral notes with a gentle caffeine lift, hot or iced Blood Orange Smoothie Herbal Tea: A creamy, caffeine-free tea with sweet orange and vanilla flavors Fish Camp Smoked Fish Dip : Mahi-mahi, wahoo, and white fish served with saltine crackers, tortilla chips, cucumbers, and jalapeños on the side (New) : Mahi-mahi, wahoo, and white fish served with saltine crackers, tortilla chips, cucumbers, and jalapeños on the side Take-Me-to-the-Beach Fish Tacos : Mahi-mahi, blackened or fried, topped with Asian slaw, house-made pickled red onion, fresh cilantro, and lime wedges (New) : Mahi-mahi, blackened or fried, topped with Asian slaw, house-made pickled red onion, fresh cilantro, and lime wedges Key West Coconut Breeze: Papa's Pilar Blonde Rum, guava purée, cream of coconut, fresh lime, orange and pineapple juices accented with a toasted coconut rim and an orange wheel garnish (New) Crab Fritters : Served with spicy lime aïoli and lemon (New) : Served with spicy lime aïoli and lemon Jerk Swordfish Steak : Swordfish steak rubbed with a spicy, smoky seasoning served with mango slaw, Scotch Bonnet aïoli, and mojo fries (New) : Swordfish steak rubbed with a spicy, smoky seasoning served with mango slaw, Scotch Bonnet aïoli, and mojo fries Coconut Rum Cake : A light and airy cake accented by pineapple jam, rum caramel, and toasted coconut (New) : A light and airy cake accented by pineapple jam, rum caramel, and toasted coconut Piña Rita: Don Julio Reposado Tequila, ginger liqueur, Coconut Reàl, fresh lime juice, and DOLE Pineapple Juice garnished with a dehydrated pineapple wheel (New) Devil Crab Croquettes : Deviled crab cakes made with sweet, flaky blue crab and topped with a bright, garlicky mojo aïoli (New) : Deviled crab cakes made with sweet, flaky blue crab and topped with a bright, garlicky mojo aïoli 8th Street Frita Burger : Prime beef chorizo and served with crispy potatoes and salsa de tomate (New) : Prime beef chorizo and served with crispy potatoes and salsa de tomate Florida Strawberry Refresher: A bright, tropical blend of Florida vodka, Aperol Liqueur, lime juice, DOLE Pineapple Juice, and strawberry purée (New) Orange Jelly Churro Donut: A churro donut shaken in sugar, topped with orange marmalade jelly, a dollop of whipped cream, and an edible orange gummy slice (New) Key Lime Sundae : DOLE Whip Lime in a waffle bowl topped with whipped cream and a lime garnish : DOLE Whip Lime in a waffle bowl topped with whipped cream and a lime garnish Orange Bird Cone: DOLE Whip Orange in an orange cone with sprinkles and a chocolate piece Pizza alla Vodka topped with locally sourced burrata from Dicuru Mozzarella, locally farmed basil from Orlando, and vodka sauce (New) topped with locally sourced burrata from Dicuru Mozzarella, locally farmed basil from Orlando, and vodka sauce Florida Shrimp and Grits: Fresh Florida Shrimp with Florida-sourced cheddar grits made in Jacksonville by Congaree & Penn, with a Cajun beer reduction featuring local Crooked Can Brewing Company Beer (New) Fresh Florida Shrimp with Florida-sourced cheddar grits made in Jacksonville by Congaree & Penn, with a Cajun beer reduction featuring local Crooked Can Brewing Company Beer Terralina Sunburst: Creamy frozen cocktail served in a souvenir cup (New) Key Lime Martini: Absolut Vanilla Vodka, Patrón Citrónge Orange Liqueur, Coco Reàl Cream of Coconut, and Key lime juice (New) Citrus Orange Cannoli : Sweet orange ricotta cream in a crispy Italian pastry shell topped with chocolate chips (New) : Sweet orange ricotta cream in a crispy Italian pastry shell topped with chocolate chips Orange Blossom Honey Affogato : Creamy orange blossom honey gelato topped with rich freshly brewed espresso and finished with a crunch of sweet golden honeycomb (Non-alcoholic) (New) : Creamy orange blossom honey gelato topped with rich freshly brewed espresso and finished with a crunch of sweet golden honeycomb (Non-alcoholic) Dragon Fruit Mimosa: Fresh orange juice and tropical dragon fruit sorbetto mixed with a splash prosecco (New) Grilled Corn on the Cob dressed in tangy Key lime crema topped with crumbled cotija cheese and chile-lime seasoning (New) Friend Snapper Sandwich: Locally sourced snapper served with a Valencia citrus slaw and french fries (New) Key Lime Pie Marshmallows : Fluffy house-made marshmallows infused with Key lime juice and rolled in crushed graham crackers : Fluffy house-made marshmallows infused with Key lime juice and rolled in crushed graham crackers Orange Chocolate Marshmallows: Orange-chocolate flavors and topped with orange-chocolate and mini chocolate chips Fresh Shaved Ice: Japanese shaved ice topped with tangy lemon syrup and juicy mandarin orange slices (New) When it comes to food, there's always something for the kids – and the kids at heart – at Disney Parks! Take a peek at just a few delicious options from this Foodie Guide the whole family is sure to love. Key Lime Gelato Shake: Vanilla gelato blended with Minute Maid Lemonade and graham cracker crumbs topped with whipped cream, graham cracker crumbs, and a lime wedge (non-alcoholic) Cuban Sandwich: Pork lechon, ham, Swiss cheese, sweet pickles, and mustard on pressed Cuban bread served with plantain chips and avocado dip (New) Key Lime Ice Box Pie: Layers of Key lime curd with a Key lime cream filling and graham cracker crust (New) Orange Bird Cone: DOLE Whip Orange in an orange cone with sprinkles and a chocolate piece Citrus Orange Cannoli: Sweet orange ricotta cream in a crispy Italian pastry shell topped with chocolate chips (New) Janine is a theme park and pop culture nerd from an early age. Since 1994, she's been traversing the theme park world and has enjoyed all things from Halloween events to new ride releases and beyond. When she's not at a theme park, she's probably at a concert or doing something fun with her kiddo.
Eater
20-05-2025
- Entertainment
- Eater
José Andrés Dishes on His New Memoir, TV Show, and Top Travel Tip
The day after a whirlwind press tour in NYC this spring — which included sit-down segments on the Kelly Clarkson Show and the Tonight Show with Jimmy Fallon — global humanitarian and celebrity chef José Andrés trained down to his D.C. home base, swinging by his downtown Spanish stunner the Bazaar to unveil his most personal book yet. The late-April release of Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs coincided with the premiere of Yes, Chef! , NBC's new cooking competition show in which Andrés teams up with Martha Stewart to train a roster of 12 hot-headed chefs. The Emmy-winning, made-for-TV culinary combo met years ago over a meal at Jaleo, Andrés's first-ever restaurant in Penn Quarter. In one previously aired episode of Yes, Chef! , contestants vying for a $250,000 prize took on the gastronomic challenge of spherification — specifically, whipping up a believable-looking olive that reveals a burst of silky, liquid flavor in one bite. The delicate technique was born at Spain's legendary el Bulli, the three-Michelin-starred institution where Andrés himself worked as a young chef. Now diners can sample the molecular tapa that started it all, with a 10-day special running through Saturday, May 24, at the Bazaars in D.C., Vegas, and NYC. Two years after closing inside the SLS hotel, the avant-garde restaurant is gearing up to stage a big South Beach comeback at the Andaz Miami Beach. With 40 restaurants under his José Andrés Group umbrella, the founder of disaster relief nonprofit World Central Kitchen has no plans to balloon the Bazaar brand. 'For me, we can't have a Bazaar in every city in America. I want to have a passion for the city and I'm super proud of this one here in D.C.,' says Andrés, speaking to an intimate crowd during his April 29 book launch party. The two-year-old location, situated off the lobby of the Waldorf Astoria hotel in the historic Old Post Office building, famously has a full-circle backstory tied to Trump. Change the Recipe' s author Richard Wolffe goes way back with Andrés, having penned his first book full of Spanish recipes. 'He made me do it — he said, 'a chef has to have a book,'' says Andrés. 'And here we are a few years later with a few.' (Eleven and counting.) The cute new canary-colored hardcover, just 5x8 in size and under 200 pages long, is a departure from his norm. It's a collection of short stories that cover a swath of topics, including his childhood to nurse parents in Barcelona, why he used to hate (and grew to love) green peppers, food being a universal comfort in conflict zones, and teachable lessons learned in the hectic restaurant world. 'In a night when printers stop working, the bathroom breaks down, and every [customer] has a request, we make it through and 'change the recipe,'' says Andrés. 'The beauty of our profession is you adapt.' He says his daughters were ultimately the motivating factor behind the memoir. 'I think we all have to do this — write down memories. Especially if you're no longer here,' he says. But he's not going anywhere soon. 'I've been doing this for 32 years — and I look forward to the next 32,' he says. 'So we'll all be together for my 87th birthday. Probably I'll even be making the food.' We snagged a quick chat with Andrés on the side, in which he reveals a bonafide biography is on the future horizon. Eater: What's Martha got that you don't? José Andrés: She's very practical — she doesn't hesitate and she knows what she wants. She has so much energy. [While filming, she'd ask me,] ''Where are we going to dinner tonight, José?' What? I have to go to bed.' Why is it more important than ever to mentor chefs these days? As you grow older, you learn and then try to pass that on to others. The restaurant business is still one of the most brutal and difficult businesses at every level, [between] the success rate and the hours that anyone has. But still at same time, it's one of the most fascinating professions anybody can be a part of. Tell me more about what this new book means to you. The short stories are very simple, yet sharing a moment that's important in my life — maybe a lesson I gained from it, and maybe someone's searching for the same answer to the question. I want to write something bigger later in my life. And I will, eventually. Longer stories and thoughts. Congrats on taking D.C.'s decades-old Oyamel to NYC this spring. That was a good move. I bring another concept to Hudson Yards and get to expand another brand. I heard you got off the Amtrak from NY about an hour ago. You travel so much — what would you say is your top packing tip? [Whips off navy suit jacket and waves it around like a napkin]: Buy clothing that doesn't wrinkle! This interview has been edited and condensed for clarity. 'Yes, Chef!' airs Monday nights at 10 p.m. on NBC; Andrés also stars in Netflix's newly released spinoff series, Chef's Table: Legends . Sign up for our newsletter.
Yahoo
12-05-2025
- Entertainment
- Yahoo
Meghan Markle Shared an Exciting Update on 'With Love, Meghan' Season 2 & the One Guest Who's Already Confirmed
In the first season of With Love, Meghan on Netflix, Meghan Markle hosted some exciting guests. From close friends like actress Abigail Spencer to cooking legends like Roy Choi, Markle's kitchen was filled with new or old friends in each episode. And, as she revealed in a recent appearance at the TIME100 summit on April 23, season 2 will have a lineup that's just as promising, if not more. More from SheKnows Prince Archie Is About To Have an Adorable Connection to His Cousin Prince Louis When asked about her dream guest on the show, Markle said she's mostly satisfied and grateful to everyone she's already had. 'I will say, I've been so fortunate that even before the series had aired, in talking about what the premise was and how conversational and more relatable we wanted it to be, I was able to get legends like Alice Waters, who I just love her so much, and we've now become friends,' Markle revealed. For those who don't know, Waters is an award-winning chef, restaurant owner, and author, and is known by many as the originator of 'California Cuisine.' Markle then revealed the first confirmed guest of season 2. 'We haven't revealed things about season 2 and [Netflix CEO Ted Sarandos] will come here later, but I can apologize in advance for saying that José Andres is going to be on season 2,' she said. 'We love José so much.' Not only is Andres a Michelin Star-winning chef, with restaurants like Jaleo, Bazaar and Zaytinya, Andres is also the founder of World Central Kitchen, a non-profit organization that provides fresh meals following humanitarian, climate, and community crises. He's also hosting a new show alongside Martha Stewart on NBC, titled Yes, Chef! 'I've been fortunate to have the people I want to have on the show,' Markle continued. 'I've been really lucky, we have a great, great lineup.' 'And if I think of someone else, I'm going to have to figure out a way to tell you so you can put that out there,' Markle then joked to her interviewer, Jessica Sibley, CEO of TIME Magazine. Also in the interview, Markle confirmed that season 2 has already been filmed. 'Season 2 is coming,' Markle said. With no release date announced yet, all we can do is wait! Before you go, click to see more of Meghan Markle & Prince Harry's milestones since leaving the royal family. Best of SheKnows Everything We Know About Reese Witherspoon's Son, Deacon Phillippe 23 Best Teen Movies From the 2000s That Gen Z Adores 38 Times Carmen Electra's Head-Turning Red Carpet Fashion Left Us Flustered & Enchanted
CBS News
04-04-2025
- Entertainment
- CBS News
Book excerpt: "Change the Recipe" by José Andrés
We may receive an affiliate commission from anything you buy from this article. In his new memoir, "Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs" (to be published April 22 by Ecco), chef José Andrés, founder of the humanitarian aid organization World Central Kitchen, offers life lessons and teachable moments about responsibility and commitment to a shared humanity. Read an excerpt below, and don't miss Kelefa Sanneh's interview with José Andrés on "CBS Sunday Morning" April 6! "Change the Recipe" by José Andrés Prefer to listen? Audible has a 30-day free trial available right now. I had come from a world of higher-end restaurants, of finesse and creativity. So a tapas restaurant was not exactly what I was looking for. But my new partners in Washington, DC, had a clear idea: they wanted to open a Spanish restaurant that was fun. They called it Jaleo, which means "merrymaking, a joyful celebration," inspired by the John Singer Sargent painting of a Spanish woman dancing to guitars. It lives in Boston, but it had traveled on loan to the National Gallery of Art in Washington, and they had seen it there. They even painted a reproduction of it on a wall of the new restaurant. I understood that sense of joy. I'm the kind of guy who doesn't like tables. I prefer standing up at bars. If I can, I like to hop around to five different bars and eat good food at each one. Jaleo was a chance to show how I like to enjoy life. These little plates of tapas were also a chance to give people more access to different bites of Spanish food, different tastes of the various regions of Spain. Maybe people didn't know what they wanted to eat, and the small plates would be a way to move a little bit further out of their comfort zones. Of course, it was an opportunity to make a mark for myself. And I could do that while being a kind of ambassador for my country, in the capital of the United States, not too far from the White House and the US Capitol. It felt like an extension of my military service, going from port to port on a historic tall-mast ship, showing the best of Spain to the world. I knew there were immigrants before me who had brought Spanish food to every corner of America. They opened restaurants, maybe some of them played guitar or danced flamenco. They were mythical places. Tio Pepe in Baltimore. Café San Martin in New York. Montse Guillén's El Internacional in Tribeca, which was short-lived but put Spanish food and drink on the map. There was already a high-end Spanish restaurant in Washington called Taberna del Alabardero, and the more informal Churreria Madrid in Adams Morgan. Washington at that time was not seen as a culinary mecca, even by the people of DC, and Jaleo opened in a downtown neighborhood, known as Penn Quarter, that was empty at night. But it would not stay that way. It would become a very important part of the city, not too far away from where all the big decisions were made that affected the country and the world. It was a part of the city where senators, congressmen, lobbyists, and business executives would gather. It was the home of new businesses like America Online, and so many other amazing new companies. Slowly but surely, Jaleo became a huge success. That's not to say it was easy. I was young, just twenty-three years old, and I was still learning how to run a kitchen. The movie in my head cast me as the creative guy, but now I needed to learn how to run the place. Fortunately, I had a wonderful, patient teacher: Ann Cashion, who was the first executive chef of Jaleo, showed me how to do the job properly, even though I preferred the creative side of things. We didn't really know whether American diners would accept these little plates, or the idea of sharing plates at all. What happened if people didn't want to share? Our waiters were concerned and would often tell me how some people said they weren't comfortable with sharing. I had a simple answer. If they didn't want to share, they could move the plate ten inches closer to them and use their knife and fork to protect the dish for themselves. I wasn't going to Americanize tapas for them. It's what we did in the south of Spain and in Catalonia. They would adapt because it was a fun way to be with friends. Who doesn't want to dig a fork into the plate of the person across the table? My heart was full of the joy that comes from introducing Spanish food to new people. That joy translated into happy guests eating the dishes I knew. Jaleo was a place where I could share what I knew about Spanish food: croquetas , gazpacho , gambas al ajillo , sangria . But it was also a way to learn more about what I didn't know about Spanish food. I had not traveled all across Spain at the age of twenty-three, nor did I know about all of Spanish gastronomy. Far from it. The reality is that you need to keep learning in any line of work. People say I'm one of the biggest experts in Spanish cooking, but I still feel clueless sometimes. Every time I go back to Spain and discover a new ingredient or a new dish, it feels to me the same as looking at the stars. You can see a few, but how many more are out there that you cannot see? You can read books, and you can travel, but learning is a lifetime of curiosity and discovery. Sometimes that work can feel less joyful and more of struggle. In particular, in those early days, it was a struggle to buy the right ingredients. Believe it or not, I'm a pragmatic guy. You can support the local economy, buying local fruit and vegetables for instance. But there are some ingredients that cannot be replaced. I observed the success of Italy, where they have been amazingly successful in supporting the small towns where their unique food products are made. I believed we could do the same for the small towns and food producers of Spain. Manchego cheese is like no other. Sweet roasted piquillo peppers are unique. Our olive oil is the envy of Europe, and even gets repackaged under Italian names. Our sherry vinegar is unmatched. And nothing compares to our pure-bred Ibérico ham, the very best ham in the world. You can't have Spanish cooking without some of the staples. It was a symbiotic relationship. Still, importing food is not always easy. There are regulations and policies, rules to protect consumers and businesses. The US Department of Agriculture insists that slaughterhouses operate according to American standards, not European ones, if they want to sell their meat in the United States. They need to be inspected, even though Europeans have been eating these foods for centuries without any problems. It was crazy but also fascinating. Of course, it wasn't just a question of safety; there were concerns that ham from Spain would hurt ham in America. So one day I met a bearded man visiting Washington, and he happened to be a great Ibérico ham producer who was investing to comply with US regulations at his slaughterhouse: Santiago Martín, the owner of Embutidos Fermín. I helped producers like Santiago navigate these challenges with Congress and the administration, finding a lawyer who assisted the Italians in bringing Parma ham to America. Because in reality these European hams were much more expensive than the American hams, and they helped elevate the perception of all pork products in America. It was a win-win for America and Spain. That's the world of work. Your commitment to your values, to what's important, can turn a seemingly small decision—like buying a type of roasted pepper or a slice of ham—into something as big as international relations. Your sense of responsibility is what matters. How was I going to be a Spanish chef without all these ingredients? I had to do the work, just like other chefs and importers who made Spanish food available in the United States. People like Tim Harris, who created the incredible Spanish food store La Tienda, and Juana Gimeno Faraone, who started La Española Meats. Or Almudena de Llaguno and Steve Metzler bringing Spanish wines to America; and Jorge Ordóñez, who would walk the streets of Manhattan with a big bag filled with wine bottles, trying to get his wines into a few restaurants. The whole ecosystem of Spanish food people kept me going, and I needed to play my part, too. So Jaleo became much more than a restaurant; it was a way to build bridges between these two countries, to inspire American chefs to buy and cook with Spanish ingredients, to spread the culture that made me who I am. Something like 80 percent of all restaurants close before they reach their five-year anniversary. Jaleo has now been open for thirty years, and we have new Jaleos in Orlando, Las Vegas, and even Dubai. Because we committed from the first year to what we value—to what matters—even when we didn't yet have all the expertise to make it happen. I feel a sense of joy when I see Ibérico ham, or Spanish anchovies, or wines from the Bierzo region in restaurants and shops. I know that nothing would have happened without the persistence and vision of so many people who may now be forgotten. They built the bridges that will last forever—because they cared so deeply. Follow what you feel is your purpose—not what others tell you to do. Otherwise you lose your soul and become a commodity. Don't be a commodity. Be true to yourself. Excerpted from "Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs" by José Andrés. Copyright © 2025 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers. Get the book here: "Change the Recipe" by José Andrés Buy locally from For more info:
