Archive for March, 2014

East Coast  WingsWinter 2014

There is a little stretch of real estate loaded with fancy little plazas on the west side of Alafaya Trail near Waterford Lakes. I appreciate some of the establishments such as the 24-hour Walmart market (even though I hate Walmart), Taco Bell and auto mechanics. I like knowing they all exist, but by the time I drive by I just want to keep going since home is just a couple more miles away.

So when a new restaurant was taking up shop in a corner of one of the buildings, I immediately figured my feet would never step inside. What would this place offer that I cannot get anywhere else? Orlando has it all! Well, except for Meijer.

And then I saw the sign: East Coast Wings. Interesting. I could consider helping a local business, only East Coast Wings proved to definitely not be local, rather it is a chain up along (you guessed it) the East Coast. Bummer.

I decided to do a little more research of the menu and determined I needed to stop in. I wanted everything that did not have onions. Burgers, queso items, sandwiches, desserts, craft beer. Yes please!

And even wings.

So many wings.

Sitting in a filled booth of friends, we started up with a Fresh Sliced Basket of Chips for $4.99 and did not get them flavored. Upon snacking, I knew that the next visit will require the Bottomless Basket of Fresh Sliced Potato Chips for just $1.50 more. They were gone quickly.

I was hesitant on actually ordering wings because I am very picky and 90% of restaurants’ wings I believe are pathetic. Yet I could not turn away from the 75 different flavors East Coast Wings provided. I had to ask the server if he could simply bring out all the sauces and I would suck ‘em down. I would be perfectly happy to call that my dinner.

Instead, we ordered the Chester’s Wing Sampler – “Fresh, never frozen jumbo wings with a maximum of 4 flavors added. Choose from boneless or bone-in wings” for $24.99. Along with the original version, we struggled on deciding the other flavors. But the server did bring out a few cups of sauces for us (me) to drink. In all, we tried flavors such as bacon ranch, spiked bourbon, garlic parmesan, aspen and smokey bbq. They listed the sauces very nicely where I did not have too many questions, but I should have gone for a dry rub selection as well.

I gorged myself. The platter of wings were an eyeful of heaven, and I wanted to lick the bowl if it was socially acceptable. My heart skipped a couple beats, signifying this was not a good idea yet I just kept it going with an adult beverage. That made me feel better.

Next trip, I will get even more wings. Or pub pretzels. Or a bacon cheeseburger quesadilla. Or a pizzadilla. Or ribs. Or……

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Wedding DinnerSpring 2014

Wedding season has begun in 2014, and I was very honored to attend the special day of Michael O’Keefe and Kristen Jackson at Disney’s Shades of Green. It provided a fantastic location and plenty of great photo opportunities for the lovely couple.

However, my main focus was on what food items they planned to serve me.

Once I sat down I gazed at the menu on the table and I instantly became delighted…and hungry. Michael and Kristen clearly thought of me when they made their selections.

I said screw the salad and those green beans, bring me the meat! Well, maybe those words were not uttered, but I turned aside the leafy greens and shoved the beans around the plate because the objects I desired were:

-Petit filet of beef filled with boursin cheese and red wine sauce

-Seared breast of chicken with mustard sauce

-Mashed potatoes

I love the word seared. It should be used a lot more in the food world.

The beef and chicken hit the spot after an hour of hors d’oeuvres and perfect booze (I tipped enough where I did not have any money left in my wallet). Both proved to be juicy and flavorful, and I could have downed a couple more helpings. Yet dessert was waiting.

I definitely did not go for the lemon wedding cake, but dove in to the chocolate and vanilla marble cake with amaretto and hazelnut filling and butter cream frosting. Late-night cookies were a dynamic touch as well, but I should have learned to pair the desserts up with a better drink than just Sam Adams.

The only change I would make to the dinner portion of service was to have had each server manage one table by themselves and they would ask 10 trivia questions to entertain us while we ate. Oh, and have an adult ball pit.