Rona Gindin is an Orlando-based multimedia writer, editor and TV personality.

  • Cask & Larder to Open at Orlando Airport

    Cask and Larder logoOrlando -- Winter Park restaurant Cask & Larder will bring its New Southern cooking to Orlando International Airport in summer 2016. The owners are teaming up with chef Johnny Rivers, who has airport foodservice experience, to create and run the 390-seat restaurant and take-out shop. Housemade beers, and gin and tonics on tap, will also be served.  
  • Cork & Fork to Host its First Wine Dinner

    Cork and Fork logoOrlando --Cork & Fork, a new "freshtaurant" in Winter Park, will host its first wine dinner on October 22. Sautéed shrimp with beurre blanc, pasta sautéed with white wine and vegetables, Tuscan-style chicken, artisanal cheeses, and a chocolate truffle are on the menu. Proceeds will benefit the Second Harvest Food Bank of Central Florida. $75. Reservations: 407-250-6763
  • Winter Park Distilling Co. Is Expanding

    WDPC Collection smallOrlando -- Winter Park Distilling Company has been producing spirits for awhile, but  could only sell them retail. Now the homegrown business will become a "brewstillery." The building, in the old State Auto body building on 17-92, will include the distillery itself, tours, and a brewery and taproom to be called Bear & Peacock. Expect an early 2016 debut.  
  • Guest Chefs to Visit Four Seasons Orlando

    Four Seasons logoOrlando -- Guest chefs are scheduled to host wine dinners at the Four Seasons Resort Orlando: Kevin Nashan of The Peacemaker (October 13, $65), Jonathon Sawyer of The Greenhouse Tavern (November 5, $125), the James Beard Foundation Celebrity Chef Tour (December 5, $235), and Philllip Foss of EL Ideas (January 16, $195). Reservations: 407.313.6161  
  • Book a Waldorf Food & Wine Weekend

    Waldorf Astoria logoOrlando -- Among autumn's premier food and wine events is Food & Wine Weekends, hosted jointly by the side-by-side Hilton Bonnet Creek and Waldorf Astoria Orlando. Each weekend from September 25 through November 15, the properties will sponsor a series of events, from chalk art to a macaron bar. A sushi pairing, a chocolate experience, and wine-pairing dinners at La Luce and Bull & Bear are on the agenda.  
  • Lafayette's Brings Tastes of Memphis to Orlando

    Lafayettes logoOrlando -- Memphis-based Lafeyette's has opened at Pointe Orlando. The restaurant serves Southern fare and features live music frequently. Po' boy sandwiches, and shrimp 'n' grits, are classic menu items.  
  • Experience Orlando's Latin Food & Wine Festival

    Latin Food and Wine Festival logoOrlando -- Several Latin restaurants will be serving samples of their specialties at the Latin Food & Wine Festival. Latin musicians will entertain while restaurants known for various ethnic cuisines will sell customer favorites and chefs offer cooking demonstrations. Among the participants are Columbia La Bella, Pio Pio, Azteca d'Oro, Ceviche House, My Family's Chicken, and Los Cidrines. Sunday, October 18. 12 noon to 8 p.m. Dr. Phillips Center's Seneff Arts Plaza
    445 S. Magnolia Ave. Free.  
  • The Basics about 2015's Epcot Food & Wine Festival

    0721ZW 0158CR 331x248Orlando -- The Epcot International Food & Wine Festival turns 20 this year, and, as always, the event will be chockfull of new and returning food- and beverage-focused snacks, meals, seminars and more. Among the headliners: "marketplace" foods like spicy bush berry shrimp with pineapple, peppers, onions and snap peas, and seared venison loin with wild mushroom ragout and kumara dumpling; drinks such as Scottish Citrus Thistle; and appearances by celebrity chefs Cat Cora, Jamie Deen and John Ash. Kids will enjoy a scavenger hunt called Remy’s Ratatouille Hide & Squeak. September 25 through November 16.  
  • Happy Hour at Ravenous Pig

    pig happy hourOrlando -- The Ravenous Pig now discounts some food and beverages during happy hour. On Tuesdays, Wednesdays, and Thursdays from 4:30 to 5:30, guests can choose from $4 craft beers, $5 cocktails, and $6 wines, plus $5 snacks like beef jerky or Gruyere biscuits.  
  • Save the Date: Walt Disney World Swan and Dolphin Food & Wine Classic

    SwanDolphinfW logoOrlando -- Food, wine, and live music await at the Walt Disney World Swan and Dolphin Food & Wine Classic, set for the evenings of October 30 and 31. 40 culinary stations and 30 wines will be on the menu. Tickets are $105 and up, with lodging packages available.  
  • Save the Date: Cows 'n' Cabs

    Cows n Cabs 2015Orlando -- Cows 'n' Cabs is a festive fundraiser with a western theme. It's held under a huge tent in Winter Park, where top area chefs dole out food and beverage purveyors pour spirits. The 2015 chef line-up hasn't yet been announced, but set your calendar for October 24 and check the website regularly to see who'll be cooking.  
  • American Q Rolls Out Breakfast Cocktails

    Maple martini AQOrlando -- Taking the craft-cocktail movement to a new daypart, American Q has introduced breakfast cocktails. Among them are an apple-bacon bloody mary, a Bailey's iced vanilla coffee, and a maple martini. Here's the cocktail menu. The restaurant is in the B Resort & Spa Lake Buena Vista.  
  • Disney Employees Receive 20% Off at Plancha

    Disney Plancha FlyerOrlando -- Cuban-American specialties like chorizo burgers, Cuban sandwiches, and mojitos are on the menu at Plancha, the restaurant at the Orlando Four Seasons' Tranquilo Golf Club. Now Disney World's 65,000 or so "cast members" will receive a 20 percent discount off food and beverage purchases. Details.  
  • Orlando's Brewery & Its Distillery Pair Up to Make Barrel-Aged Beer

    Orlando BrewingOrlando -- Using white oak bourbon barrels from the Winter Park Distilling Company, Orlando Brewing has created Bourbon Barrel Red Aged Red Ale and O-Town Brown Ale. The hometown distillery uses the barrels to age its Bear Gully Classic Reserve Bourbon. The two are also pairing up to create a stout: the organic brewery is making its Senator Imperial Oatmeal Stout in the distillery's rum barrels.  
  • Special Request: Burgers from Dexter Cows

    Safari Wildernesss logoLakeland -- Guests at Safari Wilderness can soon snack on Dexter burgers. Indeed, the beef will be from grass-fed "little Irish heritage cattle," according to co-owner Lex Salisbury, who also runs the Giraffe Ranch. The burgers will be sold from a "farm-to-food truck" housed on the Safari Ranch premises. Safari Ranch gives African-like savannah tours of fields filled with African and Asian animals that roam freely.  
  • Nature & Culture Right Near Orlando

    Orlando -- Seminole County, just north of Orlando, has nature reserves, airboat rides, art galleries, and way more. Rona took a media tour and shares her finds in a series of blogs. Highlights include the Geneva Wilderness Area, Danville B&B, and Gallery on FirstRead the blog posts.  
  • Here's Rona's Take on the Publix Cooking School

    ApronsCookingSchoolOrlando -- Rona got to try out Aprons, the new cooking school at a Publix in Orlando's Dr. Phillips neighborhood. Read the blog.  
  • Adriatico Wins a Coveted Seal of Authenticity

    Adriatico logoOrlando -- The quiet Adriatico Trattoria Italiano in College Park is an exceptionally quality-oriented restaurant. Now Ospitalita Italiana, the Italian Chamber of Commerce, has given the eatery its Seal of Quality. Adriatico is the only Central Florida restaurant to have this distinction right now.  
  • Take an Orlando Food Tour

    Orlando Food Tours logo smallOrlando -- Spend a weekend afternoon checking out Winter Park food sources with Orlando Food Tours. Seven people at a time are brought to places like a spice shop, and olive oil store, and a candy counter. We haven't tried it yet, so report back if you beat us to it. $47  
  • Sample Moroccan Tapas at Spice Road Table

    Spice Road smallOrlando -- Small plates of Mediterranean fare invite lingering at Spice Road Table, a civilized indoors-and-out escape at Epcot's Morocco pavilion.  Sip a just-sweet Lillet, a light chilled wine flavored with honey, orange, lime, and mint. Nibble on crazy-flavorful lamb sliders on a brioche with mint-tzatziki sauce, plus rice-stuffed grape leaves, beef skewers with garlic and fresh hrbs, and spicy garlic shrimp. The fried calamari is tender with a terrific flavor. It's served with two sauces: harissa, and caper aioli.  
  • Straight-up Burgers at the Crooked Spoon

    Crooked Spoon logoOrlando -- West of Orlando in the Clermont, The Crooked Spoon is a rather large gastropub. The menu is varied, but zoom in on a hamburger. The Bleu Burger, for instance, is a remarkable patty of Florida Angus beef topped with bleu cheese, roasted garlic aioli, tomato, and mixed greens, served with exceptional homemade potato chips or, for a small upcharge, terrific french fries.  
  • Go Cowboy-Chic at Creek Ranch

    Creek RanchHaines City, Florida -- Not even an hour from Disney World, Creek Ranch is an immersive cowboy-chic experience. You lodge in the actual family bunkhouse of a working ranch -- it is quite upscale, with pampering service -- and dine, fish, ride horses, take airboat trips, and way more, all at one set all-inclusive price. Rona spent an afternoon touring and chatting with the owner and produced this feature article. Read and enjoy.  
  • This Chick Has No Need for Speed

    Exotic Driving 8 Lambo 570Rona drove a Lamborghini around the Daytona International Speedway. Only she forgot one thing: speed. Read her blog.  
  • Orlando's Hot Restaurant Tables

    Orlando -- With nationally recognized chefs and a burgeoning food scene, Orlando is becoming a culinary destination. Read about it.  
  • Orlando, Zagat-Style

    Zagat Orlando 90Orlando -- Learn what fellow locals and visitors think about 360 restaurants 75 nightspots, 152 shops, and 57 attractions in the Zagat Orlando City Guide.  
  • Ready to Wham Your Picky Eaters Upside the Head? Join the Club

    Read Rona's blog, "Picky, Picky".  
  • French Classics Made Easy

    French Classics Made EasyFrench Classics Made Easy is a cookbook that gets you to satisfying Gallic fare without a ton of sacrifice. Author Richard Grausman simplified a load of recipes and takes away the intimidation factor, shrugging that unbleached all-purpose flour is best "but if you have bleached flour, use it" and casually explaining that using a food processor cuts pasta-making time to mere seconds.  I have bookmarked several recipes to try ASAP and I'm sure you will too.