Now that Trader Joe’s has been confirmed as an anchor tenant in a yet-to-be-built Winter Park retail complex on 17-92, I’ll be making room on my pantry and fridge shelves for their turkey meatballs, organic virgin coconut oil, cookie butter, maple syrup and goat’s-milk brie. Shameless request: Please stock butter tarts in the bakery.
Weekends at this year’s Orlando Fringe Festival (May 18-19 and 25-26) will feature TheDailyCity.com Food Truck Court. Three trucks will be open for business Saturday and Sunday from noon to 8 p.m. near the Visual Fringe warehouse building at 1427 Alden Road.
Fresh off Emeril Lagasse’s James Beard Foundation Humanitarian of the Year Award, Emeril’s Orlando will offer a three-course prix fixe menu for $30 during the months of June and July. June’s items (poached oysters, braised beef short ribs, poached salmon, white-chocolate buttermilk cake) will be lifted from Lagasse’s cookbook From Emeril’s Kitchen, while July’s items (watercress-avocado-mango salad, salmon with peach-tamarind barbecue sauce, chicken paillards, grilled peaches with mascarpone) will come from Emeril at the Grill.
The 20th Annual Florida International Beer Festival in downtown’s Heritage Square should fill folks with plenty of beer and cheer May 18 from 5-9 p.m. Ticketholders are assured of unlimited sampling of more than 100 beers, as well as plenty of free grub to soak up the suds. Tickets are $25 in advance and $35 at the gate. Visit floridabeerfestivals.com for more info.
Orange Avenue staple Gino’s Pizza & Brew has closed after more than 15 years in the biz “due to circumstances beyond our control” … The Harvey Milk Diversity Breakfast (8:30 a.m. Monday, May 20, at Dubsdread Country Club) will feature guest speakers Alan Grayson and Stuart Milk. Tickets are $40 … Look for a Jimmy Hula’s to open in the space vacated by Caffe Venice (né Caffe Positano) in Lake Mary … Orlando Weekly Restaurant Week continues through May 29. Visit orlandorestaurantweek.com for specially priced menus from 30 participating restaurants, and be sure to hashtag your foodstagrams with #owrw2013.
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