Latest news with #culinaryevent
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.
CBS News
08-06-2025
- Entertainment
- CBS News
Hundreds of foodies flock to South Philadelphia to support Alex's Lemonade Stand Foundation
Hundreds of foodies flock to Great Chefs Event in South Philly to support Alex's Lemonade Stand Hundreds of foodies flock to Great Chefs Event in South Philly to support Alex's Lemonade Stand Hundreds of foodies flock to Great Chefs Event in South Philly to support Alex's Lemonade Stand Over 700 food lovers gathered at the Navy Yard on Saturday for a sold-out culinary event with a mission: fighting childhood cancer. The Great Chefs Event, benefiting the Alex's Lemonade Stand Foundation, featured more than 40 top chefs from 16 states and Canada. The annual fundraiser supports pediatric cancer research and resources for families affected by the disease. CBS Philadelphia's Jim Donovan and Wakisha Bailey emceed the event. Chef Cesare Casella, a New York restaurateur originally from Tuscany, Italy, has participated in the event for decades. "I'm still coming because it's a great occasion, it's a great organization, he said. "I am very happy to be part." Jeff Michaud, of Philadelphia's Osteria, is another longtime supporter. "Most of these chefs I've known for 20 years. We've seen each other grow up in the business — we've helped each other in the business," Michaud said. "It's such a small knit community, they're all like brothers and sisters." The event honors the legacy of Alex Scott, who raised millions for cancer research through lemonade stands before passing away in 2004. Last year alone, organizers say the Great Chefs Event raised over $550,000. Funds are raised through ticket sales, merchandise, a raffle and a silent auction. Among the auction donors this year were Kristen Kidd and David Weir. The couple co-owns a Montgomery County photo studio, Lux Summit, and they donated a photo session. "Cancer research is so important," Kidd said. Weir, who receives blood transfusions every three weeks for a rare condition called Diamond-Blackfan anemia, said he once shared a treatment space with Alex Scott. "When I was a child, I actually used to get blood transfusions next to Alex when she was getting her chemotherapy," he said. Other families came to teach their children the value of compassion. "Adults can get this disease, kids can get it and it affects everyone differently," said Elizabeth Thomas, who came with her husband and two young daughters. "That's why, since we are so lucky to be healthy, we should be raising the money to help find a cure."
Thrill Geek
29-05-2025
- Entertainment
- Thrill Geek
Disney Springs Flavors of Florida Returns with a Record-Breaking Culinary Celebration This Summer
The flavors of the Sunshine State are back in full force as Disney Springs Flavors of Florida returns for its sixth year from June 27 through August 10, 2025. This year's event promises to be the biggest yet, with more than 90 food and drink items inspired by Florida-grown ingredients across 45+ locations at Disney Springs. From citrus-infused cocktails to bold pepper sauces and tropical desserts, the event celebrates the region's rich culinary heritage with dishes that are as creative as they are delicious. Highlights of This Year's Flavors of Florida: Weekly Culinary Series (Hosted by Kroger Delivery): Select Fridays will feature live demos by Disney Springs chefs, sharing behind-the-scenes tips on their limited-time dishes. These sessions are free, but registration is required in advance. Food & Drink Pairing Events: Wine, beer, and cocktail pairings will take your taste buds on a guided tour of Florida flavors. Reservations and payment are required, and details will be announced soon. Discover the Springs Seek and Find: Presented by The Polite Pig, this scavenger hunt lets guests explore hidden gems across Disney Springs with a prize at the finish line. Returning Favorites: Guest-loved items like the St. Augustine Datil Pepper Fritas at The Daily Poutine and the iconic Orange Bird Cone at Swirls on the Water are back for a limited time. With 45+ participating restaurants and dishes ranging from the savory to the sweet, there's something new for everyone to try. Follow @ThrillGeek on Instagram, Facebook, X, and YouTube for even more details coming soon. 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.
National Post
12-05-2025
- Entertainment
- National Post
A One-Night-Only Culinary Collaboration: Park Hyatt Toronto × MICHELIN-Starred Aburi Hana Unveil the Sakura Season Finale Dinner Event
Article content TORONTO — On Sunday, June 1, two of Toronto's top culinary talents collaborate for a one-night-only tasting dinner event at Park Hyatt Toronto. With only 30 seats available, this exclusive experience promises an unforgettable evening of craftsmanship, seasonality, and artistry. Article content Article content Aburi Hana × Park Hyatt: Chef Ryusuke Nakagawa & Chef Jonathan Williams is a first-of-its-kind dining experience between Park Hyatt Toronto, one of the city's most iconic luxury hotels, and Aburi Hana, Toronto's top MICHELIN-starred Japanese kaiseki destination. Marking the finale of Sakura Season, the dinner showcases the refined techniques of Chef Ryusuke Nakagawa, trained under a master chef to the Emperor of Japan, alongside the contemporary Canadian style of Chef Jonathan Williams, the creative force behind Park Hyatt Toronto's culinary resurgence. Article content Only 30 guests will experience the 8-course tasting menu, with dishes presented in alternating courses by chef Ryusuke Nakagawa and chef Jonathan Williams. The menu features Chef Ryusuke's famed Lobster Kimiyaki with uni and chia seed soy and Maguro Flower Sashimi, paired with Chef Williams' locally inspired creations, including Aged Duck and Mimosa Springs Trout. The meal concludes with a Miyazaki Mango dessert by Aburi Hana's Executive Pastry Chef Aiko Uchigoshi, whose 15+ years of award-winning pastry experience reflect her roots in Yamaguchi, Japan. Article content The evening begins with a welcome cocktail and canapés, crafted in partnership with Roku Gin, set against the sweeping skyline views from Park Hyatt Toronto's 17th-floor Terrace Room. Live music will accompany the dinner, creating an immersive, multi-sensory experience. Article content 'I'm excited to be teaming up with Chef Ryusuke for this event,' says Chef Jonathan Williams. 'It's always inspiring to work alongside other chefs in Toronto who are pushing boundaries. This dinner is about more than great food—it's about celebrating the incredible talent in our city and giving guests a new perspective on what fine dining can be.' Article content Chef Jonathan Williams, Executive Chef at Park Hyatt Toronto, has built an international reputation in kitchens such as The Clove Club and Dinner by Heston Blumenthal. His approach highlights local ingredients, modern Canadian cuisine, and thoughtful wine-forward pairings. Article content 'I'm thrilled about this unique opportunity with chef Jonathan to honour the beauty of the Sakura season, which is a profound symbol of renewal in Japanese culture. It's a beautiful way to showcase the rich tapestry of both Japanese and Canadian heritage through culinary expression,' says Chef Ryusuke Nakagawa. Article content Chef Ryusuke Nakagawa brings a deep connection to traditional Japanese multi-course dining, reinterpreting kaiseki through a Canadian lens. His work at Aburi Hana has earned critical acclaim and a MICHELIN Star for its precision and elegance. Article content Executive Head Chef of Aburi Hana, Chef Ryusuke, brings the soul of Kyoto's kaiseki to Toronto. Having trained in elite Japanese kitchens, including under a master chef to the Emperor of Japan, Ryusuke made the bold move to Canada to lead Aburi Hana's vision. His reverence for Japanese culinary tradition is matched by his passion for local Canadian ingredients, helping earn the restaurant a Michelin Star in the program's inaugural year. Article content Executive Chef at Park Hyatt Toronto, Jon Williams, has led some of the most celebrated kitchens in Toronto, London, and New York. With roots in Richmond Station and Michelin-starred experiences at The Clove Club and Dinner by Heston Blumenthal, Williams is redefining modern Canadian cuisine with a focus on sustainability, regionality, and wine-forward gastronomy. Article content Park Hyatt Toronto is a refined urban retreat recognized among the city's most distinguished hotels. One of the few properties in Toronto awarded a MICHELIN Key, it blends understated luxury with deeply personalized service and immersive cultural and culinary experiences. Located in the heart of Yorkville—Toronto's most fashionable neighbourhood—the hotel features 219 elegantly appointed guestrooms, including 40 suites, and is home to Writers Room Bar, named one of Canada's 50 Best Bars. For more information and reservations, visit or follow @parkhyattto on Instagram. Article content One-MICHELIN-Star Aburi Hana brings an unprecedented Kyō-Kaiseki experience to Toronto, a traditional Kyōto-style, course menu steeped in history and ritual. Executive Chef Ryusuke Nakagawa's modern interpretation embodies and elevates the tradition to create a distinctively contemporary experience. Starting with a foundation of the finest Japanese ingredients from the land and sea, he incorporates local produce to reflect the changing seasons. Aburi Hana ranked #29 on Canada's 100 Best Restaurants of 2025. Article content Article content Article content Article content Article content Article content
