Florida Foodie

Chef Jill Holland found her path later in life when she went into culinary school at age 36.

“It took a lot of soul searching to figure out what I wanted to do when I grew up and now I just need to grow up,” Holland said.

Holland worked in retail, real estate and was even a swim instructor for several years, but she found a love for cooking when she went to a birthday party.

“I went to a friend’s birthday party who was doing like an in-home cooking class and it just really intrigued me,” she said. “A couple of weeks later, her sister had a birthday party with the same person and I, of course, went back and I’m like, ‘I think I could do this. Yeah, I think I could do this but I’m gonna need a lot more information.’ So I went back to college and graduated from Valencia in 2011.”

From there, Holland worked in several kitchens, but she found her true calling when she became an instructor with Second Harvest’s Culinary Training Program.

“Second Harvest actually started a catering company,” Holland said. “I came on to Second Harvest as a part-time instructor and six months later, I took over the position as head chef (of catering).”

The company, now called Plate Above Catering, offers full-service catering for large and small events with all of the proceeds going back to funding the culinary training program. Second Harvest said it costs about $7,000 to put a student through its intensive training program. The proceeds from Plate Above help to keep the classes completely free for those students.

“(It) is an amazing program — building up adults who have some sort of hardship in their background,” Holland said. “It could be as — and I use this term very loosely — it could be as simple as being underemployed all the way to the extreme of homelessness — we’ve had students who are living in shelters, living out of their cars, living on a friend’s couch — and everything in between those two scenarios.”

Plate Above offers pick-up and reheat menus for families during holidays, but it can also cover events of nearly any size.

“We’ve catered wedding receptions, we have a rehearsal dinner and a couple of weeks that we’re doing. We’ve done retirement parties, birthday parties, we’ve done some Bar and Bat Mitzvahs,” Holland said.

She added that the company is willing to work with customers to offer up nearly any kind of menu they like.

On the latest episode of Florida Foodie, Holland shared more of long and varied resume. She also sampled some delicious candied bacon, cookies and a frittata for Lisa Bell and Candace Campos.

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Olivier Saintemarie was raised in Paris but he has spent a portion of his career bringing the flavors of the City of Light to Central Florida.

Saintemarie has spent time working Chefs de France in Epcot but is now in the process of opening his own business in Orlando’s newly expanding Packing District — La Maison Du Macaron.

“I’m really happy to bring all these exciting products here,” Saintmarie said.

As the name implies, the bakery specializes in macarons — which are a small cookie made by combining meringue and almond flour to create shells that are then sandwiched around a filling.

“It’s one of the favorite things I make,” he said. “I mean, it’s very popular. All the times I go to a party it’s like, ‘Hey, where are the macarons?’”

The chef and his team plan to deliver a variety of macarons for people to enjoy, including coffee, coconut lime, caramel with sea salt and back currant, among others.

“In each box, we’re gonna have a description of all the flavors so it’s depending on your on your taste,” Saintemarie said. “I’m pretty sure you can find something you’re gonna like.”

The bakery is not open to the public as it is focused on volume, but customers can order boxes of macarons online.

“We’re gonna have different collections — we’re gonna have a classic collection with the caramel, the spice, the coffees the vanilla. We’re gonna have a fruit collection,” the chef said. “We’re gonna have 100% chocolate. So we’re going to have a fudge we’re gonna have a regular chocolate, chocolate passion (fruit), chocolate orange.”

Saintemarie’s operation is still being built out and he is planning to expand into making chocolate candies. For now, the chef is focused on his macaron operation.

“I want people to really taste the macarons like we have them in France,” Saintemarie said. “It’s something I grew up with, macarons. I learned to make macarons a long time ago.”

The chef is ready to introduce his taste of Paris to a lot of people. He said his operation can produce 10,000 to 12,000 macarons every day.

On the latest episode of Florida Foodie, Saintemarie shows off his operation and goes deep on how macarons are made. He gives Candace Campos and Lisa Bell a lesson on how to fill the cookies.

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Pine & Oak Tavern sits inside the newly renovated Rio Pinar Golf course, but despite its new look, the walls are covered in history.

“Arnold Palmer’s trophy is on the wall behind us and Lee Trevino is a champion here and Hal Irwin and a lot of the great old golfers. The history is just priceless. That’s one of the reasons why the property is purchased. You can buy a golf club, but you can’t buy the history,” said Greg Allowe, the president of Delaney Hospitality, which owns Pine & Oak.

Allowe partnered with the new owners of Rio Pinar to bring Pine & Oak to life. The golf club had been mothballed for several years before it was purchased, so it was in need of an update by the time Allowe came to it.

“So we had to start from the beginning and the vision was not to be a stodgy old country club,” Allowe said. “We wanted to modernize it — make it more relevant with keeping some of the traditions in place. So if you look in the main part of the restaurant, you’ll see the artwork is not typical for for a golf club. We wanted to build a restaurant that was a restaurant that just happened to be located at a golf club, not a golf club restaurant.”

Allowe was not a stranger to restaurant ownership. He also owns Delaney’s Tavern, inside the Delany Hotel, in downtown Orlando. The businessman brought in Anthony Albino, his corporate chef who had helped to develop the menu at Delaney’s Tavern.

“Some of the flavors of (Delaney’s Tavern) are here but we wanted also make this property a little bit more unique so, the menu is tailored a bit more for this market,” Allowe said.

Albino came to the culinary world following a career change. Previously, he worked as a mortgage broker until 2008.

“That’s when I put myself through college,” Albino said. “I went to attend Le Cordon Bleu.”

Albino said he got his passion for cooking from his family, especially his grandmother.

“I grew up with a single mom. So every year she sent me down to Puerto Rico to live with my grandma,” the chef said. “And my grandma cooked every day, no matter who was coming by, or who was who was in the house. She cooked every day and people just stopped buy to eat — so I just got a passion and love for cooking from her.”

On the latest episode of Florida Foodie, Allowe shares more of the history behind Rio Pinar and Pine & Oak, while Albino shows off some of the menu.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s book, “Norman the Watchful Gnome.”

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Barnie’s Coffee has gone through a lot of changes over its 43 years in business.

The name comes from one of the founders of the business, Phil Barnie Jones.

“He was an inventor himself,” said Shannon Wolfgang, director of marketing for Barnie’s. “And he was like, ‘You know what, no one’s doing flavored coffee.’”

According to Wolfgang, Barnie’s became one of the first companies to offer flavored coffees.

“You can have all the flavor within the coffee and you don’t have to worry about adding the sugar adding the creamers or adding the whipped cream and all that goofy stuff because that’s not really what we’re about,” she said.

The company saw nationwide expansion at one point, predating Starbucks, opening several locations inside malls across the country.

“Then our investors and our business managers decided to change plans and then at that point, we closed down our mall locations and we decided to keep our flagship location (in Winter Park),” Wolfgang said. “Then we kind of just did our online store for barniescoffee.com.”

In addition to its online sales, the brand is also available is several supermarket chains, including Publix and Winn Dixie, among others.

Barnie’s is also now focused on partnering with Central Florida businesses.

“We’ve already had our Publix of flavored ice cream(s),” Wolfgang said. “Then there’s Ten10 Brewery who’s doing a beer with us. We have Se7en Bites, who’s done a brownie with us and also a cookie with us with the flavoring. So we have a lot of local collaborations.”

The company is also working with colleges in the area, such as the University of Central Florida.

“So we closed down all of the mall cafes and now we’re opening businesses or collaborating with businesses through schools and the reason we did that was so that we could also do a give-back donation to the school,” Wolfgang said. “We created three different blends with (UCF) — flavored coffee, like our Pegasus blend — and if you purchase that coffee, not only at the UCF cafe that they have, but purchase it online from Barnie’s Coffee, $1 of that bag actually goes back to their food insecurity program.”

The company also works with Stetson University, Rollins College and the Orlando Science Center with similar give-back programs.

Despite the brand’s reach, Barnie’s is a relatively small operation. Its roasting facility only has 13 employees “doing everything by hand,” according to Wolfgang.

On the latest episode of Florida Foodie, Candace Campos and Lisa Bell learn all about the coffee roasting process. They also get a peek at how Barnie’s flavors its coffees.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s book, “Norman the Watchful Gnome.”

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Jake Wheeler is no stranger to the restaurant industry or Tex-Mex cuisine. Both have always been a part of his and his family’s livelihoods.

“Back in 1995, (my dad) launched Tijuana Flats. In 2015, he sold it. So now we’re here and it’s my turn to take the reins and do something new,” Jake Wheeler said.

The family also owns Tibby’s New Orleans Kitchen and Jake Wheeler had been working there as a manager, handling events and marketing.

Jake Wheeler and his father, Brian Wheeler, opened Big Taco in Casselberry in early November. Jake Wheeler said his dad had been getting restless since retiring.

“The way this went is my dad, he retired about four or five years ago,” Jake Wheeler said. “He got bored in retirement — like one day, I walked outside and he had our dog on the jetski in the backyard. So he gets bored. He always wants something new and he thought, ‘You know if I’m going to be spending my money and resources to do something, how about I help out my kids?’ So he said, ‘I was good at Tex-Mex and I think we could do it again.’ So then he came up with Big Taco and the whole idea of this was to provide an outlet for me and my brother to take the reins, run, do our thing and hopefully create another Tex-Mex empire.”

Jake Wheeler said Big Taco had been a nickname for his dad since the elder Wheeler opened up Tijuana Flats.

“He’s been called Big Taco since 1995,” Jake Wheeler said. “His friends gave it to him. They would hang out, ‘Hey, Big Taco, what’s up?’”

Taking command of Big Taco has proved something of a challenge for Jake Wheeler. He had restaurant experience with running Tibby’s, but Big Taco is a completely different setup.

“I had no clue of how to run a fast-casual restaurant,” Jake Wheeler said. “Luckily had the training of the full service, which is a much bigger operation. I wouldn’t say it’s easier or more difficult than this, but once I came here to the fast-casual setting, it was kind of refreshing.”

The decision to open in Casselberry was a strategic one. Jake Wheeler said the idea was to save money on rent while building up a reputation.

“We thought Casselberry is a great place — you have a family environment, a good town, and we’re not breaking the bank and we could really build a good community here. Our neighboring restaurants — Bagel King and Anthony’s — they’ve been here for 20-plus years. They’re all very respected. So we decided we go next to them so we can build that same reputation that they have.”

On the latest episode of Florida Foodie, Jake Wheeler talks about what makes Big Taco unique from Tijuana Flats. He also talks about the artwork on display inside the restaurant and shows off some of the most popular menu items.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s books, “Norman the Watchful Gnome.”

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Aly Lalani has poured everything into making his restaurant, Build My Burgers, a success.

Lalani and his wife started looking into purchasing a franchise of an established business in 2018, but they could not find any options in their budget.

“The ones that were reasonably priced, they did not have a presence in Orlando,” Lalani said. “We’re big foodies, and we love eating burgers. So we were always looking for something where you get a good quality burger, but the price is ridiculous or the quality is not there. So we decided to we’re gonna have let people build their burgers the way they like.”

That was the idea that became Build My Burgers. The pair started the lease on their restaurant — 3402 Technological Ave. Suite 136 — in 2019 and the restaurant was originally supposed to open in April 2020.

“And then we know what happened in March — and actually, it happened March 19 which is my birthday — so literally, I found out that the country’s shutting down on my birthday,” Lalani said.

Despite that, Lalani continued to work on the restaurant and was finally able to open in January 2021.

“It took almost a year and then I was maxing out all my credit cards,” Lalani said. “In November, we had a baby and, and then I took two more months off and I said, ‘I’ll start the new year fresh,’ and thankfully, as soon as we were opening, the country was opening, and they had made the dining like 50% (capacity). So people were excited. People were excited to get out of their house.”

The restaurateur said the reaction to Build My Burgers has been positive, so much so that the business has been able to rely on word of mouth to draw in customers.

“We don’t really spend money on advertising or any of that. We just believe in our product. We believe in our food. And we believe in our customers,” he said.

Build My Burgers is situated close to the campus of the University of Central Florida and Lalani offers a lot of deals for the students there.

“I always tell people, as long as the community is supporting me, I’ll keep supporting them,” he said.

Now, after two years of hard work, Lalani is getting ready to franchise Build My Burgers and he is actively looking for people nationwide to buy into the business.

On the latest episode of Florida Foodie, Lalani talks all about what makes his burgers stand out from the rest. He also talks about working with his family and building the business all while raising two children.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s books, “Norman the Watchful Gnome.”

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It took Joe and Ginger Leigh more than two years to realize their dream of opening Orlando’s first meadery — a winery focused on making honey wines.

The effort has seen the pair put in long hours.

“It’s incredible. We’ve been doing 120-hour weeks for the past year,” Joe Leigh said. “It’s just the two of us. We have wonderful bartenders. But we do everything else.”

The pair opened their taproom at 1121 N. Mills Ave. in August after a successful crowdfunding campaign in 2021. After that, they had to find a location and then jump through all kinds of red tape.

“Alcohol production is highly regulated with the government. It’s both state and federal. So every formula needs to be approved, every label needs to match the formula — so every word is regulated,” Joe Leigh said.

Beyond the regulatory hurdles, Ginger Leigh, who is also an artist under the name Synthestruct, designed the entire taproom while also working with the city for various grants.

“We complement each other really well,” Ginger Leigh said. “Alongside with doing the creative, the fun parts, there’s also applying for the permits and things. It couldn’t possibly have gone faster because we were working on that — we would wake up in the morning, and then pretty much until we went to sleep at night.”

All of the hard work has paid off for the couple, as their taproom has been a big draw in Orlando’s trendy Mills 50 neighborhood.

“People notice as they’re driving down Mills Avenue, big black building, and a lot of people the logo catches their eye,” Ginger Leigh said. “They don’t know what it is, so it intrigues them. So, yes, we’ve had so many people say that they were driving by and they had to do a quick U-turn to see you know what exactly is this big black building.”

The pair said they get a of people who have never tried mead before entering their taproom.

“They don’t realize that it can taste very different depending on the honey that we use,” Ginger Leigh said. “And there’s different styles — it can be fruited, it can be spiced — and so even if they’ve had it before, a lot of people that come in, they’re still trying it like it’s the first time they’ve had it because they’re trying something new.”

On the latest episode of Florida Foodie, Joe and Ginger Leigh walk us through the mead-making process. They also share insights on the different kinds of honey they use and all the different styles of mead they offer.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s books, “Norman the Watchful Gnome.”

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Kee Gainey spent 25 years as a stay-at-home mom before starting her culinary career.

“I decided it was time for me to get back out there and I was like, ‘Well, what can you do? No one is going to hire you after this long You don’t have any experience,’” Gainey said. “And I was like, ‘Well, what can I do? You can cook? So I said, Well, I do need credentials, where can I go?’”

This self-appraisal led her to Second Harvest’s Culinary Training Program.

“I was highly blessed to be able to get into that program,” Gainey said. “They have these fabulous chefs. They teach you everything from A to Z. In my case, I already had experience. So it was a little bit easier for me than for some people, but it really was a great learning experience.”

Gainey, a native Floridian, said she grew up learning to cook from her grandmother and mother. She took those lessons with her to Second Harvest.

Through the culinary training program, Gainey was able to find work at Nourish Coffee Bar + Kitchen, which features a scratch-made menu focused on nutritious foods.

“It’s been four years, this past October, and I love it there. It is a really great place to work. There are great people there,” she said.

Gainey also started her own cottage business out of her home, Kitchen Arrabon.

“In the Greek, (Arrabon) means downpayment,” Gainey said. “I am a Christian. I read my scriptures every day and one morning in the devotionals this word ‘Arrabon’ (appeared) and I was like, ‘I like the way that sounds!’ And it was there, explained that it means downpayment. So I chose Arrabon because I considered at that moment, this would be the downpayment on my new life.”

Gainey said the business has been a confidence booster for her.

“One of my secret issues is a low confidence level and when people enjoy my food, I do feel really good because that means that I did good because I didn’t really grow up with a lot of encouragement from the family that I had,” she said. “But I get it from other people and I’m growing in that area and I feel so blessed to be able to share my experience with others.”

On the latest episode of Florida Foodie, Gainey shows off some of the delectable treats she offers through her business. She also tells the story behind her first cake and how she made her way onto the podcast.

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A family’s shared love of anime has grown in three restaurants serving up ramen, pho and other pan-Asian delicacies.

Soupa Saiyan first opened its doors in 2016 at 5689 Vineland Road, near Universal Studios in Orlando.

“It all started with my (brother-in-law),” Jimmy Chhun, the manager at Soupa Saiyan, said.”He loves food. He’s always wanting to create it. One day (he was) trying to figure out ‘What’s a good way to have like a soup-themed restaurant.’ So when they were just watching anime, he sees Goku eating soup noodles (and said) ‘You know what, that’s what I’m gonna call it.’”

Soupa Saiyan is themed on the wildly popular Dragon Ball anime. The name Soupa Saiyan is a reference to the show in which several of the main characters come from an alien race called Saiyans who can power up and become Super Saiyans.

The restaurants stand out, as they are heavily decorated with Dragon Ball-themed toys, statues and art. However, they didn’t start out that way.

“Everybody coming in here loving it. Even when we started, we started off with very small figures and artwork and then everybody started donating art,” Chhun said.

The menu came from a blending of cultures. Chhun said his brother-in-law’s family is Lao while his wife, Chhun’s sister, is Vietnamese.

“So we put that together — combined it,” he said.

Chhun said the Dragon Ball theming helps to bring people in, but added that it is the food that keeps people coming back.

“It’s just what’s in our broth,” he said. “Our soup cooks for about 12 to 15 hours — savor the flavor. Everybody loves it and you can build it the way you want it here.”

Despite the growth of Soupa Saiyan, success did not come overnight.

“(My brother-in-law) was just doubting (himself),” Chhun said. “I’m like, ‘No, you give it a shot.’ Then after like a couple of months later he’s like, ‘We just started blooming.’”

Chhun was living in Utah when Soupa Saiyan first opened. He was invited to come to Florida to help out with the business about five years ago. Since then, two additional locations opened — Soupa Saiyan 2 in Jacksonville and Soupa Saiyan 3 near the University of Central Florida, which is the location Chhun manages.

“The college kids there love it. The artwork and everything,” Chhun said.

On the latest episode of Florida Foodie, Chhun shares more about how Soupa Saiyan has grown over the years. He also shows off some of the most popular menu items.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s book, “Norman the Watchful Gnome.”

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A trip to Denver led Andy Sheeter down a path that has him getting ready to move his business into a 40,000-square-foot brewery.

I went on a ski trip with some friends. We were out in Breckenridge and then we were in Boulder, Colorado, and we went to a brewery,” Sheeter said. “And there were three of us and we thought ‘This is really cool. We should try this,’ and so on the flight home from Denver, by the time we landed, we had a brewery concept.”

Crooked Can Brewing Company officially opened for business in March 2015.

Sheeter said he knew he wanted to open in Winter Garden.

“We just felt that Winter Garden was where it was at,” he said.

Sheeter and his then-partners, he has since bought them out of the business, purchased an empty apartment complex that had gone into disrepair and become a nuisance property. They had the place leveled and began building what would become the Plant Street Market — a brewery and food hall.

“Once we started building the brewery, I knew instantaneously it was going to be a hit because we would go there on a Saturday or Sunday and would go to the worksite and it was literally like a parade of bikes, golf carts, cars, everybody going by and everybody staring at us trying to figure out when we were going to be done,” Sheeter said.

Sure enough, he said the brewery saw instant success.

“What I’m surprised in is that we continue to grow year after year,” he said. “Because every year, I look at the amount of business we do, the amount of customers that come through here and I say to myself, ‘I don’t know how we can handle more than this,’ then every year we do.”

However, even though Crooked Can has handled the growing business up to this point, it is time for the business to grow.

The brewery is starting construction on a new flagship brewery in Minneola.

“It’s going to go into what’s called the Hills in Mineola, which there’s a new turnpike exit on Hancock Road,” he said. “There’s going to be a roughly 132-acre development there that’s going to have mixed-use section. It’s going to have a hospital. It’s going to have a hotel. It’s going to have a lot of retail, grocery and, last I heard, roughly 1,000 apartments that are going to be on top of the retail.”

Sheeter said he hopes to have the new brewery open by 2025.

On the latest episode of Florida Foodie, Sheeter talks about why he is so focused on keeping his brewery in Central Florida. He also talks more about the new brewery and his possible plans for the future.

Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children’s book, “Norman the Watchful Gnome.”

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