November 2012 Orlando Home & Leisure

IN STYLE: FABULOUS FASHION AND GORGEOUS GIFTS

N o v e m b e r 2 0 1 2

$ 3 . 9 5

OUR PICKS, ANDYOURS, FOR BESTLOCAL EATERIES PERFORMINGARTS CENTERNEARS REALITY

Silver Spoon Awards

Special Section: GROWING BOLDER:

Information and Inspiration for Boomers and Beyond

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Something very unusual has been spottedrising from the shores of Lake Berry.

While Loch Ness is famous for its mysteriousinhabitant, Loch Berrywill soon be famous forsetting a new standard for senior living in central Florida.

Loch Berry is the newest addition to Winter Park Towers,central Florida’s premier active living continuing care retirement community. Loch Berry will provide the samebreathtaking views enjoyed by our residents, with new levelsof distinction in its 54 lovely apartment homes.

Loch Berry hugs the shores of Lake Berry, with many apartments enjoying superlative lake views. Inside, residentswill appreciate the custom-feeling touches included in thecost, such as granite countertops, hardwood cabinets and thesecurity of garage parking. It’s a great value, brought to you by financially stable, not-for-profit Westminster Communities.

Just steps away at Winter Park Towers are the flexible dining options and resort-style amenities that make life here sorewarding. And our full slate of services will keep you out andabout, with no worries about everyday tasks—freeing you takefull advantage of the fashionable shopping, cultural events andfine dining opportunities of nearby downtown Winter Park.

If you own your own home, you are likely to find this wonderful way of life to be quite affordable.

“Unloch” the delight of a secure retirement in a beautiful place.

Call 407-647-4083 for more information or to arrange a personal tour!

1111 South Lakemont Avenue • Winter Park, FL 32792 • www.westminsterretirement.com

OH&L05/12

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Victor Farina is pictured with his father Mario on the cover of Remodeling Magazine, honoring the nation’s 50 most distinguished remodeling companies. Praised for professionalism and high aesthetic standards, Farina & Sons is family owned with a 62 year tradition of award-winning renovations, additions and custom homes for Orlando’s most established families. Large or small, each project receives Farina’s trademark attention to detail and teamwork approach.

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Natural Elegance

3432 EDGEWATER DRIVE • ORLANDO, FL 32804 • PHONE 407 .849 .1731 • FARINAANDSONS.COM

Natural elements of stone, wood and iron inspired the design of this whole house renovation.

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OH&L05/12


PHOTO

© E

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Victor Farina is pictured with his father Mario on the cover of Remodeling Magazine, honoring the nation’s 50 most distinguished remodeling companies. Praised for professionalism and high aesthetic standards, Farina & Sons is family owned with a 62 year tradition of award-winning renovations, additions and custom homes for Orlando’s most established families. Large or small, each project receives Farina’s trademark attention to detail and teamwork approach.

CGC0

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Natural Elegance

3432 EDGEWATER DRIVE • ORLANDO, FL 32804 • PHONE 407 .849 .1731 • FARINAANDSONS.COM

Natural elements of stone, wood and iron inspired the design of this whole house renovation.


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ABOUT THE COVER: Every year around this time, we bring out the Big Spoon and show it off in honor of our Silver Spoon Awards, which recognize excellence in area eateries. This year we enrolled Sarah C., of Ab Fab Management, to, well, spoon with our supersized symbol of success. Photograph by Rafael Tongol.

70 SILVER SPOON AWARDSAccolades for two new Winter Park restaurants highlight the annual awards we mete out to restaurants throughout Central Florida for providing first-class service and great food and drink, from martinis to manicotti, from soup to soufflé. by the editors • photographs by Rafael Tongol

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JAY BOYAR’S AGENDAStar Wars get real at the Orlando Science Center while Cheech and Chong are smokin’ in Daytona; grunge icon Eddie Vedder brings his rockin’ ukulele to Bob Carr; a Lake County farmer provides “agri-tainment” for city folks; Regina Specktor plays puckish but powerful piano at House of Blues; Festival of Trees takes root at the Orlando Museum of Art.

A FEW MOMENTS WITHKathy Ramsberger has stewarded the nances and the fate of the under-construction Dr. Phillips Performing Arts Center since its conception. She talks about how the facility will change the community when it opens two years from now. by Harry Wessel

STYLE/GIFTSBe generous – and gender-speci c – when selecting gifts for your signi cant other. by Marianne Ilunga • photographs by Ra-fael Tongol

STYLE/FASHIONDecorate yourself for the holidays in a luminous evening gown and accessories to match. by Marianne Ilunga • photographs by Rafael Tongol

SEEN OH&L is out and about, Walking on the Wild Side for the Central Florida Zoo & Botanical Gardens, checking out the Red Chair A air and checking in with Canine Companions for Independence and SPCA of Central Florida.

VIEWA historical photo captures an unexpected water hazard that once existed near the 13th tee at the Winter Park Country Club.

Growing Bolder features inspiration and information for boom-ers and beyond. In this issue: bouncing back from hardship, ad-vances in cancer care, an artist who creates to honor the memory of lost friends, and a TV anchor who beat breast cancer and makes every new day count.

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F I R S T

NCE, A PLUM ASSIGNMENT LANDED me in the middle of a Central American rainforest to write about two Univer-sity of Central Florida anthropologists

as they sifted through the ruins of an ancient Mayan city.

e ruins were fabulous, but the night sky was even better. e stars in that pitch black place looked like a snow urry. I watched the Southern Cross rise and fall across the horizon each night, arching over the tops of distant trees like a kite catching a celestial wind.

Tiny beetles scuttled in the dark across the forest oor beneath my feet. Each beetle had two luminous dots in front. ey looked like headlights, showing the way along some Lilli-putian interstate for tiny commuters hurrying home from a late night at the o ce.

I’m grateful I got to see that. I’ve been thinking it would be interesting to

tinker with the tradition of going around the table at anksgiving to give thanks for family, friends and food. What if, instead, you were to pick out a moment or two, and pat your life on the back for bringing it your way?

If we did it that way, when it came my turn I could say how grateful I am for the time my wife and I took our toddler son to a county fair.

I watched from a distance as she climbed onto a slow-moving roller coaster with him in her lap. And there was a moment, just as they came around a bend and I was struck by how lovely she looked in the 4-H jacket she’d found at a ea market, when my wife hugged our son and looked straight at me. I could read her lips through the midway din: I love him so much.

I’m even grateful for the good memories that emerge from gloomy experiences, as the work-ings of spirit and the passage of time distill the bitterness away. Boot camp, for example. I don’t remember so much the loneliness and fear that came from the prospect of being sent

to ght a foreign war. What I remember is how cool I thought my drill sergeant was.

He had olive-colored skin and a scar on his cheekbone that nobody had the guts to ask him about. Once, when we were in the eld and a horse y buzzed around his head, he grabbed his sidearm out of its holster and pretended he was about to shoot it out of the sky.

Our company ran a race at some point and he was alongside the track as I hu ed by, feeling like I was about to die. en I heard him yell-ing. “Come on, McLeod! Come on, McLeod!”

And I hate to sound like one of those “Be All You Can Be” commercials, but instead of dying then and there I speeded up. For all my peace-loving, anti-war hippie ways, there could have been a brick wall across that track, and for reasons I never quite gured out, I would have run straight through it for him.

I like that memory. I’m grateful to life, in general, for bringing it to the table.

Michael McLeodEditor in [email protected]

Happy Thanksgiving- To Life, in General

Take NoteWhat’s ONLINECheck out our expanded listing of arts organizations and their schedules of events for the upcoming season. Follow us on Twitter at orlandohlmag.

What you CAN DO Take the kids to A Year with Frog and Toad at the Orlando Shakespeare Theater through Nov. 17. The musical, based on the books of Arnold Lobel, follows the friendship and adventures of a happy Frog and grumpy Toad.

What’s ON DECK To boost your holiday spirits, we’ll interview top Orlando mixologists about their favor-ite concoctions.

What’s ON FACEBOOKLIKE us on Facebook and get fun updates and sneak previews.

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RONA GINDIN is a

freelance writer and

editor specializing in

restaurants and travel. A

native New Yorker, the

award-winning journalist

contributes regularly to

national publications and

is the author of The Little

Black Book of Walt Disney World.

RAFAEL TONGOL

OHL’s Senior Photo-

grapher is a longtime

Orlando resident. His

photographs have been

published in Newsweek,

Women’s Wear Daily and

the Los Angeles Times, among other publications.

JAY BOYAR is arts editor

of Orlando Home & Leisure

and a former longtime

movie critic for the Orlando

Sentinel. He teaches fi lm

at the University of Central

Florida and at Rollins

College.

MARIANNE ILUNGA

is an Orlando image

and fashion consultant

who holds a bach-

elor’s degree in fashion

merchandising and

retailing. She has served

as a fashion contributor

for magazines and as

a wardrobe stylist for modeling agencies in Los

Angeles, New York and Chicago.

CONTRIBUTORS

DEBORAH GERMAN,

M.D. is the founding

dean of the University of

Central Florida College

of Medicine and UCF’s

vice president for medical

affairs.

If you’re looking for a special holiday gift that is sure to impress – whether for a beloved family member or an important business associate – consider the Waldorf Astoria® Orlando & Hilton Orlando Bonnet Creek

resort gift card. Choose to give the gift of luxury and flexibility – as this card can be used toward overnight stays at either resort, dining in our world-class restaurants including La Luce® by Donna Scala and the legendary

Bull & Bear®, rounds of golf at our Rees Jones-designed championship Waldorf Astoria® Golf Club and spa experiences at the rejuvenating Waldorf Astoria® Spa. It’s truly a gift of extraordinary experiences.

Gift cards may be purchased online at either WaldorfAstoriaOrlando.com or HiltonBonnetCreek.com

MORE THAN JUST A GIFT CARD…

THE GIFT OF EXTRRAORDINARY EXPERIENCES.

©2012 Hilton Worldwide


CONTRIBUTORS

If you’re looking for a special holiday gift that is sure to impress – whether for a beloved family member or an important business associate – consider the Waldorf Astoria® Orlando & Hilton Orlando Bonnet Creek

resort gift card. Choose to give the gift of luxury and flexibility – as this card can be used toward overnight stays at either resort, dining in our world-class restaurants including La Luce® by Donna Scala and the legendary

Bull & Bear®, rounds of golf at our Rees Jones-designed championship Waldorf Astoria® Golf Club and spa experiences at the rejuvenating Waldorf Astoria® Spa. It’s truly a gift of extraordinary experiences.

Gift cards may be purchased online at either WaldorfAstoriaOrlando.com or HiltonBonnetCreek.com

MORE THAN JUST A GIFT CARD…

THE GIFT OF EXTRRAORDINARY EXPERIENCES.

©2012 Hilton Worldwide



Michael McleODEditor in Chief

haRRY WeSSelManaging Editor

laURa BlUhMArt & Social Media Director

Style and Home Editorial Director

RONa GiNDiNDining Editor

JaY BOYaR, DR. DeBORah GeRMaN, MaRiaNNe ilUNGa

Contributors

Rafael tONGOlSenior Photographer

KeN lOPeZContributing Photographer

eMilY BlacKWOODEditorial Intern

Editorial: [email protected]

lORNa OSBORN Senior Associate Publisher

Director of Marketing & Public Relations

KathY BYRDAssociate Publisher

aDveRtiSiNG: [email protected]

ORlaNDO hOMe & leiSURe2700 Westhall Lane, Suite 128

Maitland, FL 32751Phone: 407-647-0225 Fax: 407-647-0145

Subscription questions: 954-653-3923 or visit our website ohlmag.com

flORiDa hOMe MeDia, llc

DaNiel DeNtONPresident

RaNDY NOleSGroup Publisher & Chief Operating Officer

Copyright 2012 by Florida Home Media, LLC. All rights reserved. Reproduction in whole or in part prohibited without written permission of the copyright holder. ORLANDO HOME & LEISURE (USPS 000-140) (Vol. 13/Issue No. 11) is published monthly by Florida Home Media LLC, 2700 Westhall Lane, Ste 128, Maitland, FL 32751. Periodicals Postage Paid at Maitland FL and at additional mailing offices. POSTMASTER: Send address changes to Orlando Home & Leisure Magazine, PO Box 5586, Fort Lauderdale, FL 33310-5586

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Each month, Orlando Home & Leisure brings you the best

Central Florida has to offer – the best in dining, entertainment,

events, fashion, homes, travel and much more.

ohlmag.com

OHL_HOUSE_.33.indd 1 9/20/12 4:52:26 PM


From whimsical to WOW!One of the Top 25 Galleriesof American Crafts in North Americaas voted by American Craft Artists!

236 Park Avenue North, Winter Park, Florida 407.629.0707 www.timothysgallery.com

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The Marriage of FigaroNov. 9, Nov. 11Bob Carr Performing Arts CentreThe Orlando Philharmonic Orchestra presents Mozart’s bawdy comedy about a valet whose marriage plans are threatened by a philandering count and his housekeeper.orlandophil.org

The Big Dog Show Nov. 16-March 17Mennello Museum of American ArtA display of 20 giant steel dog sculptures by folk artist Dale Rogers, who learned how to weld while fixing machinery on his farm in Haverhill, Md. mennellomuseum.com

Asleep at the WheelNov. 18Plaza Live“The Kings of Texas Swing” were actually formed in Paw Paw, West Virginia, in 1969, but relocated to Austin, Texas, at the suggestion of Willie Nelson.plazaliveorlando.com

Plan On It

AGENDAWHEN I’VE WATCHED THE FILMS OF THE STAR WARSseries, it’s never occurred to me to question the fantasy on the screen. I accept R2D2 and C3P0 in the same spirit as I do the Tin Man and the Scarecrow. They’re all real enough for the moment.

But some people do wonder if the science of Star Wars is grounded in reality. And it’s with just that sort of person in mind that the Orlando Science Center is currently presenting Star Wars: Where Science Meets Imagination.

“We wanted to do a Star Wars exhibit, but not your typical ‘just show a bunch of objects,’” says Peter Garland of Boston’s Museum of Science, which developed the exhibition in collabo-ration with Lucasfi lm. “We wanted to make it about science and about engineering.”

So if you’ve ever wondered what it would be like to be aboard Han Solo’s Millennium Falcon as it jumps to light speed – or how that might, in reality, be accomplished – you’ll want to check out the exhibit’s interactive experience, narrated by C3P0, that places you in a replica of the vessel’s cockpit.

“You’re given a planetarium-style presentation of where we are with exploration at this point,” Garland explains. He adds that when you’re sitting in the cockpit, “you may get the feeling that you’re physically moving.”

The Star Wars exhibit also includes models and mockups, as well as video interviews with scientists, engineers and fi lm-makers. The idea is to connect the dots between George Lucas’ fantasy universe and the technologies that exist, or are being developed, in the real world.

Heed Obi’s Advice:Trust the Facts, Luke

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WWW.OHLMAG.COM ORLANDO HOME & LEISURE 13

Central Florida International Auto ShowNov. 22-25Orange County Convention CenterGot new-car fever? Check out hundreds of 2013 trucks, cars, crossovers and sports utility vehicles on display at this an-nual event. autoshoworlando.com

Christmas Vespers Nov. 30-Dec. 2Knowles Memorial ChapelA traditional Rollins College event, the Vespers mark the end of the fall term and the begin-ning of the holiday season. rollins.edu

AGENDA BY JAY BOYAR

A Memorably DopeyDuo True Fans MayNot Even RememberIN A TRADITIONAL COMEDY DUO, THERE’S THE LOONand the straight man: the zany Gracie Allen had the but-toned-down George Burns, the caterwauling Lou Costello had the unfl appable Bud Abbott, and the daffy Tommy Smothers has his prim, well-grounded brother, Dick.

But the team of Cheech and Chong didn’t have – or need – a straight man. Thanks to the piles of pot that fueled their act, both of these guys were blissful bozos.

The compact, revved-up Cheech Marin (with his exag-gerated Chicano accent and enormous fl oppy mustache) and the bearded, bandana-wearing Tommy Chong (with his lanky frame and laconic speech) fi rst got together in the late 1960s but eventually grew apart.

Recently, though, they’ve reunited for a comedy tour that’s scheduled to arrive – in a cloud of the usual smoke, no doubt – on Nov. 9 at the Peabody Auditorium in Daytona Beach. They’re calling their reunion show The Joint Venture, which just about says it all, man.

During their heyday, the doobie-loving duo turned out a slew of hit comedy albums and funny fi lms. The team could always count on their core audience of cannabis afi cionados to dig them. But perhaps because they both came off like kite-high clowns, abstainers could have fun, too.

“If you’re in a relaxed mood you can’t help laughing at them,” said New Yorker critic Pauline Kael (a self-professed abstainer) in her review of their 1978 fi lm, Up in Smoke. Just how much of that old reefer-madness magic remains in the team’s ganja-powered give-and-take? Only a trip to Daytona can really settle the question.

Visit peabodyauditorium.org for more information.

So the exhibit contains fact-based counterparts of such Star Wars marvels as fl oating cars, complex robots, sophisticated prosthetic devices (like the one that replaced Luke Skywalker’s hand), blasters and large-scale walking machines. Garland says that his team gave a lot of thought to deciding “which artifacts went with what we were trying to explain.”

Star Wars: Where Science Meets Imagination is on view through April 7. Although the exhibit has traveled to 17 other cities, the only place to see it in Florida is at the OSC.

And while Star Wars-loving science buffs may be the target audience, even non-scientifi c types like me will likely fi nd a lot to enjoy. The exhibit is billed, for example, as the fi rst to show-case costumes and props from all six Star Wars movies.

Among its more than 80 artifacts are the Yoda puppet used in early adventures, an R2D2 unit and various light sabers, as well as costumes for Darth Vader, C3P0, Han Solo, Chewbacca and Princess Leia (sorry, guys, it’s the white dress, not the slave-girl outfi t), among others.

Probably worth a trip to the OSC in itself is Luke’s original Landspeeder, a 15-foot item that Garland says has never been part of any other exhibit.

“I’m happy that Star Wars can help to educate people about technology in an entertaining way,” George Lucas has said. And OSC’s president, JoAnn Newman, is hoping that the exhibit will inspire future scientists and engineers.

If you’re wondering about The Force, though, you may have to keep on wondering. That most mysterious aspect of the se-ries, says Garland, doesn’t readily lend itself to technological ex-planations. The Force, it seems, is either with you or it isn’t. Not everything, after all, comes down to science.

Visit osc.org for additional information.



A G E N D A

Grunge Legend Vedder Can Really Rock the UkuleleIT MAY BE SIX MONTHS LATER THAN originally scheduled, but Vedder late than never. Eddie Vedder, the legend-ary grunge-band lyricist and front man, comes to the Bob Carr Performing Arts Centre for two weekday nights, Nov. 27 and Nov. 28.

Vedder’s Orlando stop on a tour to promote his solo album, Ukulele Songs, had been slated for May. A slow-to-heal injury caused him to postpone that date, along with the remainder of the tour.

Fully recovered from the in-jury, which hindered his ability to play, and tuned up by a suc-cessful summer reunion tour with his old Pearl Jam band mates, the 48-year-old singer, political activ-

ist and die-hard surfer is back. He’ll bring along what might seem a surprising choice of instrumental accompaniment.

Believe it or not, a ukulele can rock, as it does under Vedder’s furious command on the hard-banging “Can’t Keep” from the new album. But most of the com-

positions are lower key, one rock critic likening it to “folk chamber music,” with lyrics focusing on familiar Vedder themes of vulnerability and romantic yearning.

One way or the other, the simple ac-companiment also means Vedder’s voice will be front and center, that voice being

good enough, according to Roll-ing Stone magazine, to rank Ved-der in the Top 10 of Best Lead Singers of All Time.

The Eddie Vedder Tour also features Irish singer/songwriter/movie actor Glen Hansard, who won an Academy Award for co-writing “Falling Slowly,” featured in the movie, Once.

Visit pearljam.com for more information.– Harry Wessel

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Since 1968, Park Maitland School has been growing the leaders of tomorrow. We offer a proven

foundation of excellence in education and provide children the tools

they need to realize their dreams!

407-647-3038 ParkMaitland.org407-

Christopher CycmanickHead of Media RelationsUN Mission in Darfur (UNAMID)Park Maitland, Class of 1981

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Since 1974

2 3 2 N o r t h P a r k A v e n u e • W i n t e r P a r k • 4 0 7 . 6 4 5 . 2 2 7 8 • w w w . R e y n o l d s J ew e l e r . c o m

Holidays a madefor Giving

Reynolds and Co FP OHL Nov12.indd 1 10/22/12 10:33:52 AM2OHL_Nov12_Agenda.indd 14 10/22/12 11:57:11 AM

Since 1974

2 3 2 N o r t h P a r k A v e n u e • W i n t e r P a r k • 4 0 7 . 6 4 5 . 2 2 7 8 • w w w . R e y n o l d s J ew e l e r . c o m

Holidays a madefor Giving

Reynolds and Co FP OHL Nov12.indd 1 10/22/12 10:33:52 AM2OHL_Nov12_Agenda.indd 15 10/22/12 11:05:25 AM


A G E N D A

REBECCA RYAN SLAMMED ON THE GOLF CART’S BRAKES and pointed to yet another muddy, rain-fi lled depression. “I could cry when I see those puddles,” she said.

Like everyone else who lives on a farm, Ryan spends a good deal of time fussing about the weather. This year, it had been the rain. Too much, too soon. That accounted for the fact that the neat rows of corn stalks Ryan was surveying at Long & Scott Farms in Zellwood were only a feeble 5 feet tall in some places.

And it was the stalks, not so much the corn itself, that Ryan worried about. As the farm’s “agri-tainment” manager, she over-sees the 7-acre tract that comprises Scott’s Maze Adventure, a family-friendly, day-in-the country diversion that’s been a pop-ular seasonal adventure around these parts for the past decade. It is open through Dec.16.

Folks visit the farm to fi sh, enjoy hayrides, take educational

tours and pick their way through a maze that’s been cut through the cornfi eld.

Long & Scott was founded in 1963 by childhood friends Billy Long and Frank Scott Jr. Frank’s son, Hank, now runs the operation. “We’re trying to give families the opportunity to come see what farming is all about,’’ he said.

When we checked back with Agri-tainment Manager Ryan a week after our initial visit, she happily reported that a week of sunshine and warmth had done the maize maze a world of good: Most of the stalks had shot up to 7 feet tall.

Visit longandscottfarms.com for more information.– Emily Blackwood

Among the Corn Rows, A-maizing Adventures

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Council of 1012416 North Mills AveOrlando, FL [email protected]

Once Upon a Time...a Fairy Tale Festival

November 10-18, 2012

Bring this ad in for $1 off single general admission limit 4.

Don’t miss the Festival of Trees! This celebration of the holiday season includes designer decorated trees and vignettes, continuous entertainment and special events.

Event Highlights Glass Slipper BallFriday, November 9, 7–11pm Senior’s Day now on Wednesday Wednesday, November 14, 10am–5pm

Reindeer Romp: Peter Pan’s Pajama PartyWednesday, November 14, 6:30–8:30pm

Holiday StrollFriday, November 16, 7–11pm

Open Daily, 10am–5pm

A P P L I E D

Future. Home.The learning opportunities are numerous.

The list of amenities is nothing short of

impressive. The retail and entertainment

options are growing. And the selection

of homes and neighborhoods is

becoming more diverse, intriguing and

forward-thinking with each new day.

The future of Central Florida is taking

shape at Lake Nona.

Find your future home at Lake Nona by visiting the Lake Nona Info Center, or learnlakenona.com

A P P L I E D

Future. Home.

12NON032_ORLANDO_HOME_LEISURE_SEPT_PRESS.pdf 1 8/3/12 2:17 PM


A P P L I E D

Future. Home.The learning opportunities are numerous.

The list of amenities is nothing short of

impressive. The retail and entertainment

options are growing. And the selection

of homes and neighborhoods is

becoming more diverse, intriguing and

forward-thinking with each new day.

The future of Central Florida is taking

shape at Lake Nona.

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DON’T EVEN TRY TO SHOEHORN 32-YEAR-OLD SINGER-songwriter Regina Specktor into a neat little musical niche.

Specktor is world-weary but childlike, ethereal but earthy, classically trained but insistently spontaneous – a powerhouse pianist who’ll pause in the middle of a thunderous passage to clap, whistle or slap out a saucy rhythm on the top of her pink baby grand, like a kid providing accompaniment to a campfi re song.

Not surprisingly, the Russian-born recording artist, who’ll perform at the House of Blues Orlando on Nov. 14, isn’t all too certain about how best to describe her own eclectic style. “I want to write a classic like ‘Yesterday,’” she says. “But songs about meatballs in refrigerators keep coming into my head.”

This is Specktor’s second Orlando appearance this year. Last spring she was the opening act at Am-way Center for Tom Petty, who has called her one of the two greatest musicians alive, rating her alongside his personal idol, Tulsa Sound originator J.J. Cale.

This time she’s a headliner. Her husband, Jack Dishel, who goes by the stage name Only Son, will also perform.

Specktor, who cites Vladimir Vysotsky, Bulat Okudzhava, The Beatles and Queen as primary infl uences, has been described in

Rolling Stone magazine as “this generation’s Joni Mitch-ell.” A compulsive composer who grew up worship-ping Mozart and Chopin, she was discovered when she sat down at the piano at a New York City res-

taurant to play a few songs for her friends. She began generating interest several

years ago when her music was used in television shows such as Weeds, Veronica Mars and Grey’s Anatomy. She’s touring behind her sixth, most recent album,

How We See It From The Cheap Seats, the themes of which range from romance to

mortality to politics.Visit houseofblues.com for informa-

tion.– Michael McLeod

Playful Pianist Regina Specktor Just Won’t Be Pigeonholed

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classically trained but insistently spontaneous – a powerhouse pianist who’ll pause in the middle of a thunderous passage to clap, whistle or slap out a saucy rhythm on the top of her pink baby grand, like a kid providing accompaniment to

Not surprisingly, the Russian-born recording artist, who’ll perform at the House of Blues Orlando on Nov. 14, isn’t all too certain about how best to describe her own eclectic style. “I want to write a classic like ‘Yesterday,’” she says. “But songs about meatballs in refrigerators keep coming into my head.”

This is Specktor’s second Orlando appearance this year. Last spring she was the opening act at Am-way Center for Tom Petty, who has called her

Beatles and Queen as primary infl uences, has been described in Rolling Stone magazine as “this generation’s Joni Mitch-Rolling Stone magazine as “this generation’s Joni Mitch-Rolling Stone

ell.” A compulsive composer who grew up worship-ping Mozart and Chopin, she was discovered when she sat down at the piano at a New York City res-

taurant to play a few songs for her friends. She began generating interest several

years ago when her music was used in television shows such as Mars and behind her sixth, most recent album,

How We See It From The Cheap Seatsthemes of which range from romance to

mortality to politics.

tion.– Michael McLeod

PhilKeanDesigns.com 407 / 599 / 3922

Phil Kean, Architect AR95091/CRC1327855

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GWEN RICH REMEMBERS THE MID-’80S and the fi rst few years of Festival of Trees. Then, as now, volunteers created elaborately decorated Christmas trees and sold them to raise funds for the Orlando Museum of Art.

The problem was that more often than not, they wound up selling the trees back to themselves. “The night of the open-ing gala, we would race across the lawn to buy back our stuff,” says Rich.

The Festival of Trees has branched out quite a bit since then. Now in its 26th year, it’s expected to raise $300,000 and draw 20,000 people to OMA from Nov. 10-18 to enjoy the lavishly decorated museum – and purchase one of the 50 designer-decorated trees on sale.

Businesses, hotels and restaurants buy the trees for their lobbies. Benefactors purchase

them and send them to group homes, elder-care facilities, underprivileged families and children’s hospitals. And for those not looking for a fully decorated tree, a wide selection of ornaments and

other Christmas-themed décor is on sale.

Festival events include an Open-ing Night Gala (Nov. 9); a Reindeer

Romp/PJ Party for children (Nov. 14); and a Holiday Stroll featuring live music, wine and

beer, and tastings from area restaurants (Nov. 16).Visit omart.org for more information.

– Emily Blackwood

Festival of Trees Is Branching Out

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GWEN RICH REMEMBERS THE MID-’80Sand the fi rst few years of Festival of Trees. Then, as now, volunteers created elaborately decorated Christmas trees and sold them to raise funds for the Orlando Museum

The problem was that more often than not, they wound up selling the trees back to themselves. “The night of the open-ing gala, we would race across the lawn

The Festival of Trees has branched out quite a bit since then. Now in its 26th year,

Businesses, hotels and restaurants buy the trees for their lobbies. Benefactors purchase

them and send them to group homes, elder-care facilities, underprivileged families and children’s hospitals. And for those not looking for a fully decorated tree, a wide selection of ornaments and

other Christmas-themed décor is on

ing Night Gala (Nov. 9); a Reindeer Romp/PJ Party for children (Nov. 14);

and a Holiday Stroll featuring live music, wine and

Festival of Trees Is Branching Out




‘Arts for Every Life’

FROM HER OFFICE JUST ACROSSfrom City Hall, Kathy Rams-berger has a great view of the 9-acre construction site seven stories below. You might say she

oversees it, both literally and fi gura-tively. It’s where the Dr. Phillips Per-forming Arts Center, still a couple of years away from its grand opening, is slowly taking shape.

Ramsberger, 50, has been associated with the high-profile effort for a full decade. She led the City of Orlando’s initial feasibility studies in 2002 be-fore becoming president of the Dr. Phillips Center for the Performing Arts, the nascent nonprofit corpora-tion that plans, lobbies and raises money for the center, and will operate it when it opens.

She spoke with Orlando Home & Lei-sure about the PAC, what it will mean to Central Florida and the ongoing ef-fort it will take for the center to achieve its potential.

A F E W M O M E N T S W I T H

by Harry Wessel

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When it opens,new venue will

attract performersand participants.

Kathy Ramsberger, president of the

Dr. Phillips Center for the Performing Arts,

oversees construction of the ambitious

project from her seventh-fl oor offi ce.

ALL-NEW 2013 SHOWwITh lIvE ORchEsTRa

JANUARY 15–17BOB CARR CENTRE

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Phone: 1) 800-745-3000 (press 0 for a rep) 2) 888-884-6707

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ShenYun2013.org

ticketS

Orchestra

Balcony

$150

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After its run of sold-out shows in March and May 2012 in the Tampa Bay area, Shen Yun Per-forming Arts will return to Orlando’s Bob Carr Centre with an unparalleled blend of energy, grace, and originality January 2013.

The New York-based Shen Yun is the first com-pany to present classical Chinese dance on a global scale and has taken the world by storm. In a collection of vignettes, audiences journey from ancient legends to contemporary tales of courage, from the highest heavens to the dusty plateaus of the Middle Kingdom.

Shen Yun is traditional Chinese culture as it was meant to be experienced. Dozens of danc-ers in dazzling costumes move in seamless, flowing patterns. China’s ethnic and folk dance styles fill the stage with color and energy. A full, live orchestra blends East and West like no oth-er. Thunderous battle drums, masterful vocal-ists, and spectacular backdrops transport you to another world. “Fantastic!” says Joy Behar, of ABC’s The View. “If you ever get a chance to see it, you should.”

“I probably have reviewed over 3,000 to 4,000 shows since 1942, that still cannot compare to what I saw tonight,” says Richard Connema, Critic for Talkin’ Broadway. “I will give this pro-duction 5 stars, that’s the top! The best word to use was ‘mind blowing’!”

“An extraordinary experience! Exquisitely beautiful.” —Cate Blanchett, Academy Award-winning actress

“So inspiring! I may have found some ideas for the next Avatar movie.”—Robert Stromberg, Academy Award-winning production designer

“5,000 years of Chinese music and dance in one night!”—The New York Times

5,000 YEARS OFDIVINELYINSPIREDCULTURE

Presented by Florida Falun Dafa Association, Inc.

4OHL_Nov12_5MinWith.indd 22 10/19/12 5:22:38 PM

ALL-NEW 2013 SHOWwITh lIvE ORchEsTRa

JANUARY 15–17BOB CARR CENTRE

BUY NOW FOR PREMIUM SEAT SELECTION

Phone: 1) 800-745-3000 (press 0 for a rep) 2) 888-884-6707

Online: 1) Ticketmaster.com (search “Shen Yun”) 2) FLShows.com

ShenYun2013.org

Phone: 1) 800-745-3000 (press 0 for a rep)Phone: 1) 800-745-3000 (press 0 for a rep)Phone: 1) 800-745-3000 (press 0 for a rep)

ticketS

Orchestra

Balcony

$150

$50

$150 $60

$100

$200

$80

After its run of sold-out shows in March and May 2012 in the Tampa Bay area, Shen Yun Per-forming Arts will return to Orlando’s Bob Carr Centre with an unparalleled blend of energy, grace, and originality January 2013.

The New York-based Shen Yun is the first com-pany to present classical Chinese dance on a global scale and has taken the world by storm. In a collection of vignettes, audiences journey from ancient legends to contemporary tales of courage, from the highest heavens to the dusty plateaus of the Middle Kingdom.

Shen Yun is traditional Chinese culture as it was meant to be experienced. Dozens of danc-ers in dazzling costumes move in seamless, flowing patterns. China’s ethnic and folk dance styles fill the stage with color and energy. A full, live orchestra blends East and West like no oth-er. Thunderous battle drums, masterful vocal-ists, and spectacular backdrops transport you to another world. “Fantastic!” says Joy Behar, of ABC’s The View. “If you ever get a chance to see it, you should.”

“I probably have reviewed over 3,000 to 4,000 shows since 1942, that still cannot compare to what I saw tonight,” says Richard Connema, Critic for Talkin’ Broadway. “I will give this pro-duction 5 stars, that’s the top! The best word to use was ‘mind blowing’!”

“An extraordinary experience! Exquisitely beautiful.” —Cate Blanchett, Academy Award-winning actress

“So inspiring! I may have found some ideas for the next Avatar movie.”—Robert Stromberg, Academy Award-winning production designer

“5,000 years of Chinese music and dance in one night!”—The New York Times

5,000 YEARS OFDIVINELYINSPIREDCULTURE

Presented by Florida Falun Dafa Association, Inc.



The opening of the downtown per-forming arts center, once promised for 2012, is now scheduled for fall 2014. How solid is that deadline?It’s solid. The construction-management team is turning the building over to us on April 2nd [2014]. We can start tun-ing the halls and be ready by October. We’ll start booking the facility in the first quarter of 2013, which is right around the corner.

At this point in the project, what’s your primary focus?Building the team and raising funds. One thing that’s unique about this proj-ect in Central Florida is that our com-munity has never really experienced a performing arts center.

But we’ve had the Bob Carr Per-forming Arts Centre [originally the Orlando Municipal Auditorium] since 1926. Why should this venue be considered something different?Bob Carr is a great venue where you


The main entranceway of the new PAC (above) will feature a

graceful overhang spanning downtown Orlando’s Magnolia Av-

enue, with an adjacent outdoor performance space for festivals

and civic events. Its 1,700-seat multiform theater (below) has a

movable acoustic shell to transform the stage for symphony, op-

era or ballet. Its orchestra level can be turned into a flat ballroom

floor for galas and other events.

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MaryStuart Day and Megan CrossMARYSTUART [email protected]

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can experience shows that come here and rent the hall. Our performing arts center will have a programming team, not a sales team. Our mission is “arts for every life.” Our goal is to un-derstand all the audiences in Central Florida and to make sure the center is providing content for everyone.

There’s a really wonderful perform-ing arts center in Brooklyn called BAM, the Brooklyn Academy of Mu-sic. They do great things with film and traditional forms of art. But they also really do wonderful things with World music festivals. They’re the presenter and the producer, and sometimes they’re just the venue. We can be all three.

Of all the arts centers you’ve vis-ited, is BAM your favorite?Every city is different. When we started the project [in 2002], we went and talked with the mayors and chairmen of other performing arts centers to ask them why were they successful. We couldn’t find


The PAC will have three performance spaces, ranging from the

2,700-seat Walt Disney Theater (above) to the 300-seat Jim &

Alexis Pugh Theater (below), which will be flexible enough to ac-

commodate a variety of performances. There will also be spaces

for banquets, educational events and social functions.

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any one center where we could say, “This is what we want” and plop it here.

No personal favorites?I love a lot of them. Maybe NJPAC, the New Jersey Performing Arts Center [in Newark]. It was a catalyst to save the city. The economy was in despair; they’d had riots. Local leaders studied what would

be the best way to really bring the city back, and as a catalyst they chose an arts center. There’s never been a stroke of graffiti, even on the construction site – ever – on that project.

The Orlando Ballet and the Orlando

Philharmonic are obvious benefi-ciaries of the new venue, but how will the PAC affect the wider com-munity?We hear it often: “I didn’t realize you had this much flexibility in space for me to participate.” The Performing

The Center will include a

10,000-square-foot educa-

tional facility, with multiple

spaces for teaching and re-

hearsing, each fully wired for

distance learning. Arts educa-

tion and outreach are part of

the center’s mission, making it

a true community resource.




Arts Center is a place where you can ei-ther watch or participate in the content that’s presented.

We can also actually distribute the content. The entire facility is being wired for broadcast – for education or for performance. We can have an urban dance instructor or a conductor of a youth symphony orchestra in another city educating our kids in one of our rooms or on stage in real time.

We can capture our content and get it to a senior center. We can start developing partnerships with the hospitals for stroke rehabilitation, because the performing arts are very good in medical rehabilitation.

It’s not just what kind of content we’re going to have here. We’re also looking at where we can take arts education. We’re looking at the economic and technology strengths in our community. We’re the world leader in simulation and training, and it’s never been applied to the per-forming arts before.

Will that be our “center of excellence” that we can work to in 10 years, or 20 years? Our board leadership is looking at that. All of this is coming together as the building opens.

We have a mission and a purpose. We didn’t raise $90 million (so far) because of a building. We raised $90 million be-cause of the purpose of the institution.

Plans for the PAC don’t include a parking garage. Is there going to be a parking problem?There are 4,100 parking spaces all around this facility within a 10-minute walk, and 2,500 of them are within a 5-minute walk. That’s in structured parking lots, not counting on-street parking, church parking lots, street parking lots or the parking spaces un-derneath I-4. These parking garages will be wide open at night, because they’re daytime active and nighttime idle.

You have a degree from FSU in

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visual arts and once served as fi lm commissioner for the Metro Orlando Economic Development Commission. Do you have other personal interests in the arts?I taught design at the University of Southern Mississippi. So visual arts and design is really where my education was.

Not performing arts?No, but it’s always been part of my life, especially in raising my children. We’re a big sports family. I have two boys. One is 19, a freshman at the University of Colo-rado Boulder. He plays guitar and loves sports. I have a younger son, a senior at Bishop Moore. He’s an athlete but loves performing arts also. There’s room in ev-erybody’s life for everything, though you might not have it all at once.

You announced a new fundraising goal this summer for an additional $75 million. How’s it going? Good. We’re currently only 15 per-cent away from our goal. Great cities are built by philanthropy. This project raised $80 million when no one knew what the building would look like. When the economy tumbled in 2008, there was a $120 million delay of the tourist development tax, and we didn’t lose one donor. We actually raised $10 million in that year.

Don’t you have to keep going back to the same funding well? The majority of philanthropy that builds projects like this is from individuals, and our community has a great number of wealthy people who have decided to make Orlando their home. With proj-ects like this, we invite them to partici-pate in building an institution. Every institution that’s successful raises funds every single year, because the more you raise the more you can do. Philanthropy is going to drive the stake in the ground to build a great city.

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Boxed set of pre-shave gel, shaving cream, shaving brush and after-shave lotion, all with ocean kelp and light aromatic oil, by The Art of Shaving, $115, from Neiman Marcus at The Mall at Millenia.

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Rebecca Minkoff oversize minaudieres: gold, $295; silver, $295; magenta $325; from Saks Fifth Avenue, The Florida Mall.



November/December 2012

HOPE • INSPIRATION • POSSIBILITY

MARC MIDDLETON ON TAKING CHANCES

WENDY’SWORLD!

After Beating Breast Cancer, the Former TV

Anchor Poses for a Cure and Teaches Us All How to

Survive and Thrive

JUMPIN’ JOE

Confessions of a 68-Year-Old

Vaulting Champion

When TragedyInspires Art

1GBNov12_Cov TOC.indd 1 10/24/12 10:43:48 AM

1GBNov12_Cov TOC.indd 2 10/23/12 2:44:59 PM


4 GROWING BOLDER NOVEMBER/DECEMBER 2012

contents6 DOWN, BUT NEVER OUTHow do some people emerge from

hardship stronger than ever? Surviving

and thriving is a matter of attitude.

BY BILL SHAFER

10 MUST-SEE TVSurviving and Thriving spotlights stories

about beating the odds.

12 GROWING BOLDER WITH...How people you know are moving

forward and giving back.

13 ROCK STARS OF AGINGWe’ve been told for so long, by so many,

what’s not possible as we age that few of

us know what really is possible.

14 5 QUESTIONSMD Anderson-Orlando’s new president

points to progress in the ght against cancer.

BY JACKIE CARLIN

16 BOLDER SPORTSIn a backyard “dome,” the Johnsons

vaulted to the top.

BY MARC MIDDLETON

18 BOLDER NUTRITIONThe proper diet can reduce your risk

for contracting cancer.

BY DR. SUSAN MITCHELL

20 TORN BY TRAGEDYBy sheer chance, she missed a doomed

ight. Now, her art and her life pay

tribute to friends who were lost.

BY JACKIE CARLIN

24 BEHIND THE SCENESAn insider’s look at Growing Bolder TV

and Radio.

BY KATY WIDRICK

26 THE HEALTHY 100 EXECUTIVE CHALLENGEA publisher got scary news, but took

control and now touts wellness.

BY BILL SHAFER

30 THE TAKEAWAYReinventing yourself isn’t about

succeeding. It’s about trying.

BY MARC MIDDLETON

Attorney Tom Olsen

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407-447-5810

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GROWINGBOLDER.COM GROWING BOLDER 5

Editor-in-ChiefMarc Middleton

Managing EditorBill Shafer

Associate EditorsKaty Widrick and Jackie Carlin

Contributing WritersWendy Chioji, Jill Middleton,

Dr. Susan Mitchell

GraphicsKyle Mahoney Fuchs

Additional PhotographyRoberto Gonzalez,

Elizabeth St. Hilaire Nelson

Digital Development and Production

Jason Morrow, Pasquale Domenic Narciso IV, Josh Doolittle

407-406-5910 1101 N. Lake Destiny Drive, Suite 120

Maitland, FL 32751growingbolder.com

Group PublisherRandy Noles

Art DirectorLaura Bluhm

Senior Associate PublisherLorna Osborn

Associate PublisherKathy Byrd

Growing Bolder is a publication of Florida Home Media LLC,

publishers of Orlando Home & Leisure magazine.

407-647-02252700 Westhall Lane, Suite 128

Maitland, FL 32751ohlmag.com

Struggle is a universal human experience, an unavoidable part of every life. Sadly for some, it begins very early with a heartbreak-ing diagnosis, a dif cult family life or the loss of a parent. For

others, it doesn’t begin until later with a health or nancial setback, the loss of a loved one or a failed relationship.

Life will knock us all to the canvas and count us out if we allow it. Tragically, many of us give up when faced with the seemingly over-whelming odds of recovering from such setbacks. Growing Bolder is about the art of the comeback. It’s about standing up and ghting for all that life has to offer. In some cases, it’s about ghting for life itself.

These battles are rarely fought alone. We all need the help and en-couragement of our family and friends. We all need inspiration from the examples of others who have not only survived but thrived in the aftermath of hardship.

A desire to provide these examples of hope, inspiration and possibility is what led us to develop and produce a new television program called Surviving and Thriving, which airs in December on WKMG-TV Local 6. Details about this new show can be found in Bill Shafer’s cover story.

This issue of Growing Bolder is lled with many examples of surviv-ing and thriving, as well as lifestyle and nutrition tips that we hope will encourage you to live healthier, more active lives and to never give up. We can’t promise it will be easy. We can only prove that it is possible – and that the rewards are great.

Marc [email protected]

Editor-in-Chief

From the Editor

The Art of the COMEBACKHow We Respond to Life’s Setbacks is Crucial to Happiness and Success.

ON THE COVER: Wendy Chioji poses for a calendar saluting breast cancer survivors over the age of 40. Photography by Momento Images, LLC (momentoimages.com)



Surviving and Thriving

The Grammy-winning entertainer has diffi culty with his short-term memory, but is still wowing audiences with his undiminished musicianship. Somehow, music seems to resist, at least temporarily, the ravages of Alzheimer’s and other forms of dementia.

Ultimately, the question is this: Why do some people not only survive but thrive in the face of ad-versity? Research increasingly shows that attitude is a major factor in not only overcoming challeng-es, but in recovering and eventually reaching new heights of achievement and personal growth.

You’ve probably seen it happen. So have we. At Growing Bolder, we’ve interviewed many people who were faced with a variety of unexpected setbacks. They’ve told us their stories and shared the ways in which they’ve managed to battle back.

It’s rarely easy. Surviving and thriving is a process that’s never nished and always evolving. But there’s great power in learning directly from

people who’ve made successful comebacks. Be-cause if they can, you can, too.

People like Wendy Chioji. Wendy was a high-pro- le local news anchor at WESH-TV when a routine checkup changed her life forever. She was diag-nosed with breast cancer. She waged a courageous, public battle against the disease, and reported on her treatment every step of the way.

When she was declared cancer-free, she pledged to live her life to the fullest. She walked away from her job and her celebrity to travel the world, challenge her body, expand her mind and become a warrior in the ght against cancer. She raised funds – and a few eyebrows – by posing with other

DOWN, BUTNEVER OUT

How Do Some People Emerge From Hardship Stronger Than Ever?

Bouncing Back is a Matter of Attitude.

By Bill Shafer

Adversity is one of the few things we all have in common. How we deal with adversity, howev-er, varies considerably from person to person. Will it change us for the better or for worse? Will it paralyze us or spur us to action?

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“You realize you really have only one shot at

this ... it was opening my eyes and understanding that everything I do has to make a difference.”

-Wendy Chioji

Wendy Chioji raised funds – and a few eyebrows – by posing for a swimsuit calendar featuring breast cancer survivors. She also walked away from her high-profi le job to become an accomplished triathlete.

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survivors for a swimsuit calendar. Wendy is now thriving, and she credits her

health crisis with changing her priorities for the better. “You realize you really only have one shot at this,” she says. “It was totally a Growing Bolder moment. It was opening my eyes and realizing that everything I do has to make a difference.”

One of Wendy’s major goals was to compete in and nish the Ironman World Triathalon Cham-pionship in Kona, Hawaii. Mission accomplished! Last month, she completed the grueling race in 13 hours, 19 minutes and 44 seconds.

Leon Fleischer was a world-renowned concert pi-anist and former child prodigy who, in his mid-20s, suddenly and inexplicably lost the use of his right hand. Doctors were baf ed. Certainly, it would be the end of Leon’s career.

Instead of quitting, however, Leon became the greatest one-handed concert pianist alive, learn-ing to play full compositions with only his left hand. When he couldn’t change his world he simply changed his perception of it.

Forty years later, the source of his paralysis was discovered and reversed, and he made a trium-phant return to play Carnegie Hall.

“It is, to a large extent, a question of whether the glass is half empty or half full,” Leon says. “If the glass is half full, you suddenly leave yourself open to many more possibilities. If it’s half empty. You ex-clude possibility. You contract your whole being into a kind of shell and there is no way you can grow.”

Interior designer Carolyn Caple Moor of Winter Park

used to love Valentine’s Day until 12 years ago, when a hit-and-run driver struck her car head-on. She held her husband, Chad, in her arms as he died. Then she


8 GrowinG Bolder noVeMBer/deCeMBer 2012

spiraled into a severe depression from which she could not emerge.

Eventually, Carolyn agreed to be coun-seled by the TLC show Shalom in the Home, and slowly began to rebuild her life. She discovered purpose in helping others who had experienced the loss of a loved one. Carolyn’s courageous recovery and de-termination drew the attention of Oprah Winfrey, who saluted her on television.

“I know so many single moms, widows and wid-owers,” she says. “Every day, they get up and they make the right decisions. And I was like, ‘Oh gosh, can I represent them? Can I really do this?’ And I just said, ‘I have to.’”

Today, she’s giving back to those in grief around the U.S through the Modern Widows Club, an organi-zation she founded. With chapters in Orlando, Kansas City and Seattle as well as an online magazine, the club seeks to demystify the social stigma and mod-ernize the perception of being a widow or widower and to “inspire a life where anything is possible.

n n n Don Cupo was a

financial analyst who lost his job during the recession. There were simply no openings in his area of specialty. Even fast-food restau-rants wouldn’t hire him, figuring he’d leave if he got a better offer. But none came.

After months of fruitless searching, Don be-came depressed. Desperate, he decided to pursue a lifelong dream. He enrolled at the University of Central Florida and, at the age of 48, he’s finally getting a degree in filmmaking. Along the way, he fulfilled another dream by becoming one of the old-est collegiate marching band members in the U.S.

His advice to others who are struggling in this tough economy? “Just grab something that makes you happy. That will lead you somewhere exciting. I never enjoyed school so much. For now I’m happy, and that was missing.”

n n n

Oviedo’s Heather Quillen weighed nearly 300 pounds. She knew she needed to make some drastic

“It is, to a large extent,a question of whetherthe glass is half empty

or half full ... if it’s half-empty, you excludemany possibilities.”

-Leon Fleischer

Leon Fleischer (left) and Carolyn Caple Moor (right, with Oprah Winfrey).


growingbolder.com growing bolder 9

changes, but complicated exercise regimens were not for her.

Instead, she decided to do it the simple way. She cleaned up her diet and began to walk. As the weight began to melt away, a feeling of accom-plishment and pride be-gan to wash over her. It was such a good feeling that she decided to share it with others by creating programs to combat obesity in children.

Heather’s craving to eat has been replaced by a craving to help, and having a cause in her life has been even more fulfilling. “The difference when you have purpose in your life is profound,” she says. “It really is. To have purpose and to live passionately – that’s the key.”

n n n

Jacqueline Jones of Altamonte Springs over-came the deaths of her son and husband, an aneu-rism, brain surgery and two knee replacements to reclaim her title as Central Florida’s “First Lady of Song.” She suffered so many traumatic events in such a short amount of time that she began

to think that it would be better if her life was over, too.

“When I tried to go there, the voices of my husband, my mom, my grandmother, my sisters, my brothers, my friends were all saying, ‘Hey, it’s not over. It’s not over,’” Jacqueline says. “Espe-cially my husband. He’d

say, ‘Mine is over, baby. My life is over, but I’m not going to watch you drain away into nothingness and then die. Be happy.’”

Now, every time Jacqueline steps into the spot-light, she says she gains even more strength from sharing her gifts with others.

These are just a few examples. Each story con-tains a secret ingredient, something no medicine can deliver. Each offers hope, inspiration and possibility. Each shows that ordinary people can triumph over extraordinary odds.

Each proves that with the right attitude, the help and support of others and a little bit of luck, no matter what the obstacle, surviving and thriv-ing is possible for us all. n

Don Cupo (left), Jacqueline Jones (top right) and Heather Quillen (right, before and after).

“Just grab somethingthat makes you happy.

That will lead yousomewhere exciting ...

for now I’m happy,and that was missing.”

-Don Cupo



we’ll announce more details in the very near future, but we wanted to let Grow-ing Bolder magazine readers in on some

exciting news. Growing Bolder is partnering with WKMG Local 6 and MD Anderson Cancer Center Orlando to bring you a new, one-of-a-kind televi-sion program.

Surviving and Thriving will tell the inspiring and uplifting stories of ordinary people who have overcome disease, trauma and adversity to live extraordinary lives.

Produced by the Emmy Award-winning Growing Bolder team, Surviving and Thriving is hosted by

former local news anchor Wendy Chioji, who over-came breast cancer in 2002. Contributing reporters will include other well-known local news person-alities.

WKMG-TV will air five Surviving and Thriving 60-minute specials in prime time beginning this December and continuing in 2013 with one each quarter. Our first show will feature the inspiring stories of two local women who battled and beat breast and gynecologic cancers with the help of a team of physicians from MD Anderson - Orlando.

Surviving and Thriving is destined to become must-see TV for all Central Florida families. n

MUST-SEE TVSurviving and Thriving Spotlights Stories About Beating the Odds.

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“One of my most valued possessions is my time. As I move through the second half of life, I realize I don’t have time for negativity, pessimism or boredom. There’s too much to experi-ence, too much to learn and too much to give. Surround yourself with positive, up-lifting friends – friends who bring out the best in you. And be sure you’re doing the same for them.”

Andrea Batchelor is a former televi-sion news anchor and now a public-relations manager for a luxury retail store. She serves on numerous charity boards and committees.

Dr. Dot Richardson52Olympic Champion

Andrea Batchelor53Public Relations Manager

Growing Bolder With...

We have the privilege of interviewing and learning from some of the most accomplished people in the U.S. And we ask everyone we interview to share something that keeps them motivated; some-thing from which we can all learn; something that demonstrates how they, too, are Growing Bolder.

“I’ve been on some great teams led by some great coaches – in sports, medicine and business – and I’m here to tell you it’s nearly impossible to do anything worthwhile alone. Whether you call them mentors or life coaches or just friends, they’re critically impor-tant. The fastest and surest way to get from where you are to where you want to be is to tag along with some-one who’s been there and knows the way.”

Dr. Dot Richardson is an orthopedic surgeon and works at the National Training Center. She also holds two gold medals in Olympic softball with the U.S. team.

Mark McEwen57Stroke Survivor

“Hope is a very powerful emotion. When you have kids, you never want to give up. It’s an old cliche, but I want to dance at their weddings. My twin sons are eight and my daughters are 17 and 15. You never want someone to speak of you in the past tense. Fight back. Don’t give up. I say, ‘These are the cards I’ve been dealt, so let’s play cards.’”

Mark McEwen spent 16 years at the Early Show on CBS before joining WKMG Local 6 as anchor. In 2005, he suffered a massive stroke and wrote about his experiences in After the Stroke: My Journey Back to Life. Mark is now the business development manager at the Maus Media Group.

People You Know

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At 97, “Banana” George Blair still turns heads with his bright yellow out ts and inimitable laugh. The world’s most famous barefoot water-skier, George didn’t even take up the sport until his mid-40s, after breaking his back and being told he’d never walk again. Since then, he’s had six back surgeries and a broken neck, but it never kept him from pursuing his pas-sion for barefooting. In 2008, at 93, George wanted to take one more run on the water and invited Growing Bolder along for the ride. Leaning on his friends for help, George was able to successfully get up on the water, becoming the oldest person in history to barefoot water ski. “All of life is up and down,” George told us. “I don’t wait for the next thing. I make the next thing happen.”– Katy Widnick

Some people gain notoriety just for living a long life. But Ruth Hamilton’s life was simply amazing for more than its sheer length. Ruth died in January 2008, just three months shy of her 110th birthday. Proving that it’s never too late to learn a new skill, she became the world’s oldest blogger at the age of 109, and delighted in recording video blogs and sharing her wisdom with fans around the world on growingbolder.com. She talked about writing her autobiography at age 75 and the 1937 event in Berlin where she was so close to Adolf Hitler that she “could have shot him.” Ruth believed that the secret to her sharp mind was nothing more than curiosity. “Curiosity is one of the best quali-ties a person can have. Flowers, if you don’t water them, they wilt. And a person, if you don’t ll their mind, you’re a goner.” Her videos live on, and prove that when you’re active and engaged, you’re more likely to live a long and happy life. – Katy Widnick

Ruth Hamilton109World’s Oldest Blogger

‘Banana’ George Blair97World’s Oldest Barefoot Skier

Rock Stars of Aging

We’re at the beginning of a longevity revolution that will change everything we know about life after 70. And 80. And 90. And 100. We’ve been told for so long, by so many, what’s not possible as we age that few of us know what really is possible. Fortunately, we can look at the examples already set by the Rock Stars of Aging. For even more examples, visit rockstar.growingbolder.com.

LongevityCelebrities

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5Questions

For starters, tell us some good news about can-cer. How have survival rates improved in re-cent decades? What’s being developed now that promises better detection of and treatment of cancers?

Research continues to increase the number of patients cured of cancer each year. In a growing

number of speci c cancers, the cure rate is now greater than 90 percent. Cancer is becoming a chronic illness in that the treatments are better tolerated and can be given for prolonged periods of time. Although the cancer may not completely disappear, patients are living longer and often die of non-malignant reasons.

FORMER

Dr. Mark Roh is the new president of MD Anderson

Cancer Center Orlando and an internationally re-

nowned liver cancer surgeon. He has been recognized

by his peers as one of the Best Doctors in America every

year since 1992 and has been listed among the top 1 per-

cent of physicians in the country by U.S. News and World

Report. Roh also sits on the American Cancer Society’s

Florida Board of Directors. Roh has trained and operated at some of the top hospitals in

the U.S., including the University of Pittsburgh Medical Center, Memorial Sloan-Kettering

Cancer Center in New York and the University of Texas MD Anderson Cancer Center in

Houston, where he served as chief of Liver Tumor Surgery for 10 years. He’s also published

hundreds of articles in peer-reviewed journals, lectured nationally and internationally

and is the associate director of Medical Affairs at the National Surgical Breast and Bowel

Project (NSABP), an NIH-supported clinical trials foundation. We asked Roh to update us

on the state of cancer prevention, diagnosis and treatment today.

Closing In On CancerBy Jackie Carlin

MD Anderson-Orlando’s New President Points to Progress.

Bolder Health

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Due to better understanding of how cancer de-velops and widespread education of patients, many cancers are diagnosed at an earlier stage. Early detection allows treatment of smaller cancers that are localized and sensitive to surgery, chemothera-py and radiation therapy.

n n n

What is individualized medicine and how does it impact cancer treatment?

Cancer is a diverse constellation of disease processes. The heterogeneous nature of cancer and resistance to treatment contribute to the failure of modern cancer therapy. Currently, patients are treated on a trial-and-error basis with variable success and toxicities.

Natural genetic variations impact the effective-ness of drugs and explain why the same drug works well in one individual and not another. Vari-ations in genes can affect how drugs are absorbed, metabolized and used by the body.

This uncertainty about how an individual re-sponds to a particular treatment regimen has signif-icant adverse consequences for the quality and cost of health care. The quality is destroyed in patients who don’t achieve a positive treatment response, and the cost of the failed therapy is wasted.

The overall cost of successful treatment is in-creased due to a delay in receiving appropriate therapy. Fifty percent of patients will not benefit from biologics or drugs. Of the $292 billion spent on medications in 2008, about $145 billion went for drugs that were ineffective for the patients who took them. Adverse drug events create an addition-al $45 billion to $135 billion per year in costs.

Personalization of medicine offers the potential for increasing quality and decreasing cost by pre-cisely defining an individual’s disease process and facilitating prompt and appropriate therapy.

Using sophisticated knowledge about an indi-vidual’s genetic and biological characteristics will expedite the development of drugs that effectively treat diseases in specific populations.

n n n

There seems to be a great deal of debate today on the risks and rewards of chemotherapy. Is

it more or less important in the treatment of cancers today than in recent years? What do you think is the future of chemotherapy in the treat-ment of cancer?

As the understanding of how cancer develops has grown, chemotherapy drugs have become more effective. Targeting specific sites of dysfunction have led to the development of strategic drugs that destroy cancer cells and minimize the side effects to normal tissues.

Optimal treatment of cancer requires participa-tion from multiple disciplines. Frequently, patients are treated with chemotherapy, followed by surgery and additional chemotherapy and/or radiation therapy postoperatively. Combining various thera-pies have improved clinical outcomes and survival.

n n n

What are “immunotherapies,” and why is there increasing excitement about the use of immuno-therapies in the treatment of cancer?

Immunotherapy is a general term that applies to a variety of treatments for different types of cancer. The basis of the therapy is that cancer is recognized as abnormal and the body tries to elimi-nate the growth – similar to how the body tries to eliminate invading bacteria.

Through a variety of techniques, the normal cells from a patient are changed so that they’re more effective in killing the cancer. Certain cancers are very sensitive to immunotherapy, while others don’t respond.

n n n

There seems to be a direct correlation between aging organisms and the incidence of cancer. As our society ages, should we expect an increase in cancer or can we overcome this with new tech-nologies, medicines and behavior modification?

As people live longer, the incidence of cancer increases. Unfortunately, older patients often have other diseases that weaken the body and prevent the use of aggressive therapies. Everyone should be under the regular care of a physician and under-stand the warning signs of cancer. Diagnosing can-cer early, before it spreads to other organs, offers the opportunity for cure, regardless of age. n

Closing In On Cancer

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Joe and Janet Johnston may be among the most unusual retirees in Central Florida. Their backyard in Apopka doesn’t have a

pool that they never use. Instead, it has a pole-vaulting barn that they use almost every day.

The “Joe Dome” is a 30-foot-tall barn, hand-built by Joe, that houses a regulation pole-vaulting pit, a runway and Joe’s secret to a happy and healthy life.

“The secret is nding something that you like so much that you want to do it every day, and do-ing it requires cardiovascular tness, some basic strength, balance, coordination and proper nutri-tion,” says Joe. “All of that is pole vaulting. That’s my secret.”

Joe, who looks closer to 48 than 68, is a former masters world-record holder and is one of the best pole-vaulters in the world over the age of 65. He’s also the defending age-group national champion in the 100-meter hurdles.

He inspires just about everyone he meets to get active. And that includes Janet, who took up pole-vaulting four years ago when she turned 60. With Joe’s coaching, she’s become a nationally ranked competitor in her age group.

Joe and Janet travel to meets all over the coun-try in an RV that includes custom storage for their poles. But it’s not the pursuit of records that keeps Joe jumping; it’s the pursuit of good times with good friends – and he nds plenty of both in mas-ters track and eld. “They’re like-minded people that are still active. They still want to play and have fun. That’s the best part to me.”

What has Joe learned from decades of masters competition? “I’ve learned to persevere, and I’ve learned to enjoy every day because you don’t know what’s going to happen tomorrow,” he says. “I guess the biggest thing is to follow your passion. Whatever it is that you like to do, get on with it, because that’s what we’re living for.”

That, and never stop working out. After a recent two-week layoff, Joe became discouraged with how quickly he lost some of his conditioning. “I’ve got a new saying for a T-shirt,” he says. “At our age, the worst thing we can do is nothing.”

Joe Johnson, at 68, is one the best age-group vaulters in the country. He and his wife, Janet, train in what they call the “Joe Dome.”

Lessons From Jumpin’ Joe

by Marc Middleton

In a Backyard “Dome,” the Johnsons Vaulted to the Top.

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Bolder Sports

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Lately it seems that more of my friends have been newly diagnosed with cancer, or have been told that the disease has recurred. As

a registered dietitian, I know the power of food to both help prevent and treat many diseases. But I’m also a daughter who lost her dad to a horrible death from cancer way too young, and a sister who lost her brother to cancer at the even younger age of 40.

Did you know that the American Cancer Society estimates that one third of cancer deaths could be pre-vented with weight loss, exercise and a healthier diet? It’s true. Excess weight and obesity, along with a larger waist circumference, are associated with many types of cancer.

Now is the time to assess your lifestyle and determine how you can be more active. Any activity is better than nothing, and brisk activity is even better. Here’s a straight-talk tip that works: If you cut calories by a mere 100 per day, or burn 100 additional daily calories through activities, you’ll lose 10 pounds in one year.

No one food or supplement will eliminate your risk for cancer. But the way you eat – the food you choose day in and day out – can help decrease that risk. The goal is a diet that in many ways resem-bles the Mediterranean diet, which is rich in beans, lentils, whole grains, nuts and seeds, veggies, and fruit and healthy oils.

Add these foods to your diet to get maximum bene t:

Beans and lentils. Both are rich in ber and

protein but lean when it comes to fat and calories. Use black beans in chili, or try fat-free refried black beans in quesadillas.

Tomatoes, watermelon and guava. All con-tain the carotenoid, lycopene, along with others that are lesser known but equally important. It’s the syn-

ergistic effect of the various carotenoids and nutrients in the whole tomato and other

foods that cause positive health effects, not a singled-out nutri-ent taken in supplement form. Cooking tip: The lycopene from

cooked tomatoes, including pasta sauce and tomato paste, is

more bioavailable to the body than fresh tomatoes.

Cruciferous vegetables. Brussels sprouts, kale, cabbage

and cauli ower offer sulfur-containing compounds that may

inhibit the growth of cancer cells.All types of nuts, healthy oils

such as olive oil, mixed berries and sweet potatoes help round out the

recommended foods. For more information, check out cancer.gov, part of the National Insti-

tutes of Health’s website.

Always Eat Your Veggies

by Dr. Susan Mitchell

FORMER

The Proper Diet Can Reduce Your Risk for Contracting Cancer.

a registered dietitian, I know the power of food to both help prevent and treat many diseases. But I’m also a daughter who lost her dad to a horrible death from cancer way too young, and a sister who lost her brother to cancer at the even younger age of 40.

estimates that one third of cancer deaths could be pre-vented with weight loss, exercise and a

Tomatoes, watermelon and guavatain the carotenoid, lycopene, along with others that are lesser known but equally important. It’s the syn-

ergistic effect of the various carotenoids and nutrients in the whole tomato and other

foods that cause positive health effects, not a singled-out nutri-ent taken in supplement form. ent taken in supplement form. Cooking tip: The lycopene from

cooked tomatoes, including pasta sauce and tomato paste, is

ent taken in supplement form. Cooking tip: The lycopene from

cooked tomatoes, including pasta

gov, part of the National Insti-tutes of Health’s website.

Brussels sprouts, kale, cabbage Now is the time to assess your

lifestyle and determine how you can be

and brisk activity is even

talk tip that works: If you cut calories by a mere 100 per day, or burn 100 additional daily calories through activities, you’ll lose

and cauli ower offer sulfur-containing compounds that may

inhibit the growth of cancer cells.All types of nuts, healthy oils

such as olive oil, mixed berries and sweet potatoes help round out the

recommended foods. For more information, check out cancer.

containing compounds that may inhibit the growth of cancer cells.All types of nuts, healthy oils

such as olive oil, mixed berries and

Dr. Susan Mitchell is the consultant, reg-istered dietitian and nutrition expert for Growing Bolder. She also serves on the Health Advisory Board for Family Circle magazine. She is co-author of Fat is Not Your Fate, I’d Kill for a Cookie, and Eat to Stay Young. Listen to her weekly podcast where she shares real-world health tips, recipes and more at susanmitchell.org and growingbolder.com/drsusanmitchell.

Bolder Nutrition

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The Grammy-winning entertainer has difficulty with his short-term memory, but is still wowing audiences with his undiminished musicianship. Somehow, music seems to resist, at least temporarily, the ravages of Alzheimer’s and other forms of dementia.

Today’s to-do list includes an early morning swim, after which she’ll cook breakfast for her husband and two kids. Once the kids are off to school, she’ll practice violin with the Maitland Philharmonic, finish a graphic design project for the Orlando Magic and bake some of the best ba-nana bread you’ve ever tasted.

After that, it’s time for her true passion. Elizabeth is an accomplished fine artist whose work is becom-ing highly sought after by collectors worldwide.

From afar her canvases look as though they were painted with bright pigments and bold brush strokes. But up close you can see that the images

consist of torn strips of paper. In a way, Elizabeth’s art is analogous to her life. She’s driven by torn pieces of her past.

While attending Syracuse University, she was part of a study abroad program in London. On Dec. 21, 1988, 35 classmates, her roommates and closest friends among them, boarded Pan Am Flight 103 to fly home for the holidays. Elizabeth chose to stay behind and explore Europe.

Just 35 minutes into its flight, over Lockerbie, Scotland, the plane was destroyed by a terrorist bomb, killing all 243 passengers and 16 crew mem-bers. Elizabeth, devastated by grief, wondered how

bolder arts

Torn BYTrAGedY

By Sheer Chance, She Missed a Doomed Flight. Now, Her Art and Her Life

Pay Tribute to Friends Who Were Lost.By Jackie Carlin

She has the energy of a small power plant and a smile that’s just as bright. But you’d better look quick, because Longwood’s Elizabeth St. Hilaire Nelson is always on the move.

11GB_Nov12_Artist.indd 20 10/23/12 12:47:22 PM


bolder arts





Elizabeth St. Hilaire Nelson pro-duces elaborate collages from torn pieces of paper. Her work is sought by collectors and has been showcased in one-woman exhibi-tions.

“That motivates me to try everything I want to do, because I know there are no guarantees.”

- Elizabeth St. Hilaire Nelson

she would go on.She found her answer in the

lives her friends had lost. “I think about them never getting married, never having children, never achieving the careers they were studying for in college,” she says. “That motivates me to try everything I want to do, because I know there’s no guarantee.”

Elizabeth vowed to honor the lives that were lost by living her life to the fullest. And that’s exactly what she’s done. She’s become a triathlete, written a book, created a DVD and started her own design business. She creates “paper paintings” in the studio behind her home and con-ducts national and international collage workshops to share her technique with others.

She’s had an especially busy summer. In addition to selling numerous pieces to a rapidly growing list of collectors and museums, she’s earned Signa-ture Member Status with the National Collage Society and staged a solo exhibition, Noah’s Ark, at the Thrasher Horne Cen-ter for the Arts in Orange Park.

She’s also signed an image reproduction deal with Pier One Imports and Lange Calendar, and vacationed with her hus-band and kids in Arizona. n



Go behind the scenes with Growing Bolder. We’re always on the move, interviewing some of the big-gest names in sports, entertainment, business and more. We’re a small team working hard on some big dreams, and we love taking you with us. Take a look at some of the fun we’re having.

Happy birthday, Growing Bolder TV! We made our na-tional debut in September 2010, and this year we’re cel-ebrating with an effort to attract an international audience. The Television Syndication Company, an Orlando-based fi rm headed up by Cassie Yde, is taking Growing Bolder to the MIPCOM conference in Cannes, France, the pre-mier showcase for entertainment and lifestyle programs. Growing Bolder is offering 44 episodes to the international market, to which we say: bienvenue and merci.

It was a producer’s worst nightmare. Two hours before our scheduled radio interview with Oscar and nine-time Emmy Award-winner Cloris Leachman, her son (who is also her agent) called to say Cloris needed emergency dental work and would have to cancel. It was too late to book a suitable replacement, and Growing Bolder Radio producer Jill Middleton wasn’t happy. Jill can be very persuasive, however, and somehow convinced Cloris to participate in what we believe is a radio rst – being interviewed while sitting in a dental chair in Beverly Hills. Our interview was interrupted repeatedly so that the dentist could work, and Cloris could gargle and spit. It was bizarre, fun and made for a very unusual interview. What other Oscar winner in her mid-80s would undergo dental work and a radio interview at the very same time? Only Cloris Leachman, and only on GB Radio.

Three-time Olympic Gold Medalist Rowdy Gaines is a regular contributor to both the Growing Bolder TV and radio shows. The Lake Mary resident is also the voice of swimming for NBC and was one of the busiest broad-casters in London during the Olympics. Rowdy’s cover-age was watched by millions of viewers every night. But as busy as he was, Rowdy still took time from his duties with NBC to Skype with Growing Bolder’s Marc Middleton, providing GB with an insider’s perspective on Team USA’s amazing performance.

The Gargle and Spit Interview

Rowdy Skypes GB

An International ShowcaseTune into Growing Bolder on WUCF-TV Sundays at noon,

Thursdays at 6 p.m. and Fridays at 12:30 a.m. Find

complete national listings at growingboldertv.com. Tune

into Growing Bolder Radio on WMFE 90.7 on Saturdays at 3

p.m. and Sundays at 7 a.m.










OH&L05/12


Behind the Scenes

Backstage at GB TV & Radio

8GB_Nov12_Behind the Scenes.indd 24 10/23/12 12:49:00 PM

An International Showcase










OH&L05/12


8GB_Nov12_Behind the Scenes.indd 25 10/22/12 5:45:14 PM


Ann Sonntag, was well aware that heart disease is an all-too-common problem in middle age. But the Orlando Business

Journal publisher never expected to have a heart problem herself.

After all, she was not overweight, always watched her diet and was taking a cholesterol-lowering medication. So she thought she would be the last person to ever have to worry about heart disease.

She was wrong.Ann was invited, as part of a group of 20 Central

Florida community lead-ers, to get a rsthand look at a new heart-imaging device at Florida Hospi-tal.

She was amazed at seeing her own heart so clearly. But amazement quickly turned to disbe-lief when a day later a cardiologist called to tell her that blockages in her coronary arteries had been discovered.

There’s nothing like staring your own mortal-ity in the face. Ann knew a lead story when she

saw it. It was time to get to work.First, she took a hard look at her lifestyle. Jour-

nalism is a pressure-packed, deadline-driven busi-ness. There’s really no way around it. So, she fought off those particularly trying times by escaping to the treadmill in the gym in her building. A brisk, 4-mile walk later, she felt ready to face anything.

Her co-workers noticed the difference, and she encouraged them to do the same. Regular exercise with as-needed breaks for stress relief became part of her workplace culture. She’s careful not to force her ideas on anyone, but she leads with an

example that’s impossible to ignore.

Ann believes that exer-cise has kept her energet-ic, vital and strong. And beyond that, she’s hopeful that by making a healthy lifestyle a priority, she has inspired her co-work-ers to do the same.

She’s grateful to the peo-ple at Florida Hospital and their cutting-edge technol-ogy for saving her life. Now she has dedicated herself to spreading the message of wellness to everyone who’ll listen.

Publisher Gets Scary NewsBut Ann Sonntag Took Control and Now Touts Wellness.

The Healthy 100 Central Florida Executive Challenge celebrates local business and civic lead-ers who provide the inspiration and the opportunity for their employees to pursue wellness. It’s leading by example, with executives who commit to a lifestyle of health and fi tness, and encour-age their employees to do the same. Other challengers include Tupperware’s Simon Hemus, Florida Hospital’s Lars Houmann and Rosen Hotels and Resorts’ Harris Rosen. Nominate some-one in your company who is inspiring you at executivechallenge.healthy100.org.

by Bill Shafer

Healthy 100 Executive Challenge

6GB_Nov12_Healthy 100.indd 26 10/23/12 12:49:58 PM

Publisher Gets Scary News

Healthy 100 Executive Challenge

6GB_Nov12_Healthy 100.indd 27 10/22/12 5:45:53 PM

For more information about having your event or organization listed in the BLRG, or for more information about becoming a GB Lifestyle Guru,

contact us at [email protected].

Could You Be a GB Lifestyle Guru?

Yes! If you’re a seasoned, proven professional who offers top-notch products and services to active-lifestyle men and women, we’d like to hear from you. Growing Bolder Magazine is building the Bolder Lifestyle Resource Guide, the region’s top resource directory for boomers and beyond. Bolder Lifestyle Gurus are an integral part of the BLRG. The Gurus are a carefully selected team of professionals who are the best at what they do – and who we can con dently recommend to our readers. We’re looking for Gurus in the following elds:

PLUS: LET US LIST YOUR ACTIVITY IN THE BLRG CALENDAR Masters and senior sporting events

Lifelong learning and educational opportunities

Art, dance and tness classes

Volunteer opportunities and clubs

Life coaches Psychologists and counselors Financial planners Travel experts

Personal trainers Yoga and Pilates instructors Massage therapists Physical therapists

Estheticians Relationship counselors Real estate agents Downsizing experts

Anti-aging specialists And more

Dear 90.7 Listeners and Contributors,

To say that the past 18 months have been interesting would be

an understatement! As you know, back in April of 2011, WMFE

opted to leave the public TV business to focus exclusively on 90.7

News. By selling WMFE-TV to UCF, it protects and maintains

public television for Central Florida. The net proceeds of the sale

of Channel 24 will be used to make 90.7 News a better and more

secure public radio station to serve you and our community.

The fi rst major benefi t from the net proceeds of the TV sale

will come from the hiring of two additional news reporters. NPR,

PRI and the BBC do a great job covering international and

national news. They are a trusted source of in-depth, unbiased

news and information. Likewise, our goal at 90.7 News is to be

your source for local in-depth news and information. As a matter

of fact, we believe so strongly in this mission we have opted to

call ourselves 90.7 News!

Soon, we will conducting a local ascertainment of our

community to better understand from you what you feel are the

important issues for 90.7 News to cover. We plan to expand our

local news and information program, Intersection, so that you will

hear more in-depth conversations from our local area newsmakers.

You will hear more In-depth Series, allowing 90.7 News to spend a

full week on one topic, in-depth and from all angles. And, fi nally, we

plan to improve our website so that it, too, becomes a destination

point for you when you want to learn about important local issues,

news, and information.

We at 90.7 News are committed

to being your local source of

news. While other “news” outlets

have abdicated their journalist

responsibilities, 90.7 News will be

there for you. We are your public

radio station, 90.7 News. We are

honored to serve you.

José A. Fajardo President & CEO

fl agship local program Intersection

2007 journalist Mark Simpson

joined the staff at WMFE to help

launch the program. The guest

roster on Intersection over the last

fi ve years is an impressive who’s

who among Central Florida’s

movers and shakers. Former

Governor Jeb Bush, former Senator

Mel Martinez, and other top political

fi gures have come discussed

important issues of the day.

Intersection also brings listeners

into the arts community with noted

musicians including Sam Rivers, Pat

Metheny, and Central Florida’s gypsy

jazz specialists The Cook Trio.

The program also takes

listeners on location to fascinating

destinations like Kennedy Space

Center’s famed Vehicle Assembly

Building, the Jack Kerouac House,

The Charles Hosmer Morse Museum

of American Art.

Over the next several weeks

Intersection will feature some

of most interesting interviews

with musicians, cultural fi gures,

politicians, and other newsmakers

from over the past fi ve years.

Thanks for your support,

and be sure to listen in!

Plus 90.7 News will be preparing for

coverage leading up the November

election. You can keep posted

online with WMFE’s Facebook and

Twitter pages. Follow us at WMFE

Orlando on Twitter.

This past September 90.7 News’

celebrated 5 years on the air. In

7GB_Nov12_Guru.indd 28 10/23/12 2:51:54 PM

Dear 90.7 Listeners and Contributors,

To say that the past 18 months have been interesting would be

an understatement! As you know, back in April of 2011, WMFE

opted to leave the public TV business to focus exclusively on 90.7

News. By selling WMFE-TV to UCF, it protects and maintains

public television for Central Florida. The net proceeds of the sale

of Channel 24 will be used to make 90.7 News a better and more

secure public radio station to serve you and our community.

The fi rst major benefi t from the net proceeds of the TV sale

will come from the hiring of two additional news reporters. NPR,

PRI and the BBC do a great job covering international and

national news. They are a trusted source of in-depth, unbiased

news and information. Likewise, our goal at 90.7 News is to be

your source for local in-depth news and information. As a matter

of fact, we believe so strongly in this mission we have opted to

call ourselves 90.7 News!

Soon, we will conducting a local ascertainment of our

community to better understand from you what you feel are the

important issues for 90.7 News to cover. We plan to expand our

local news and information program, Intersection, so that you will

hear more in-depth conversations from our local area newsmakers.

You will hear more In-depth Series, allowing 90.7 News to spend a

full week on one topic, in-depth and from all angles. And, fi nally, we

plan to improve our website so that it, too, becomes a destination

point for you when you want to learn about important local issues,

news, and information.

We at 90.7 News are committed

to being your local source of

news. While other “news” outlets

have abdicated their journalist

responsibilities, 90.7 News will be

there for you. We are your public

radio station, 90.7 News. We are

honored to serve you.

José A. Fajardo President & CEO

fl agship local program Intersection

2007 journalist Mark Simpson

joined the staff at WMFE to help

launch the program. The guest

roster on Intersection over the last

fi ve years is an impressive who’s

who among Central Florida’s

movers and shakers. Former

Governor Jeb Bush, former Senator

Mel Martinez, and other top political

fi gures have come discussed

important issues of the day.

Intersection also brings listeners

into the arts community with noted

musicians including Sam Rivers, Pat

Metheny, and Central Florida’s gypsy

jazz specialists The Cook Trio.

The program also takes

listeners on location to fascinating

destinations like Kennedy Space

Center’s famed Vehicle Assembly

Building, the Jack Kerouac House,

The Charles Hosmer Morse Museum

of American Art.

Over the next several weeks

Intersection will feature some

of most interesting interviews

with musicians, cultural fi gures,

politicians, and other newsmakers

from over the past fi ve years.

Thanks for your support,

and be sure to listen in!

Plus 90.7 News will be preparing for

coverage leading up the November

election. You can keep posted

online with WMFE’s Facebook and

Twitter pages. Follow us at WMFE

Orlando on Twitter.

This past September 90.7 News’

celebrated 5 years on the air. In

7GB_Nov12_Guru.indd 29 10/22/12 5:48:14 PM


We’ve written a lot about surviving and thriving in this issue of Growing Bolder. Surviving and thriving usually

involves some degree of personal reinvention, because the process of battling to overcome a serious obstacle almost always alters our view of life for the better. It’s the ultimate wake-up call. We get a clearer picture of what’s really impor-tant to us – and that changes the way we live.

Most of us are in need of reinvention. We weren’t fortunate enough to be born with a calling. Instead, we followed a life path laid out for us by our parents, a high school guid-ance counselor, the results of an 8th-grade aptitude test or just pure happen-stance.

The good news is that it’s never too late to reinvent yourself. And why wait for a major ob-stacle to begin? Our days are numbered, and opti-mistically that number is 32,850. That’s how many days you have if you live to the ripe old age of 90.

If you’re now 45, you’re down to about 16,425 days. Time is the most valuable commodity we have, and like any commodity, the less there is, the

more valuable it becomes.Statistics indicate that more than 80 percent of us are unhappy with our personal or professional

lives. That’s a tragic failure, because human beings are wired for success and pleasure. Perhaps this happiness disconnect is because

we’ve spent decades making “safe” career and personal decisions.

Now is the time to take a few chances. Fear of failure is gone – or should be.

So is the pressure to please our parents, teachers or

peers. Now is the time to nally please our-

selves. If necessity is the

mother of inven-tion, opportunity

is the mother of reinvention. Seize the

opportunity of middle age to discover the pas-

sion that lies within. Get off the couch and get engaged in life. Take

a class, join a club, open yourself up to new possi-bilities without worrying about the outcome.

Reinventing yourself is not about succeeding. It’s about trying. As far as we know, this is a one-way trip and it’s a shame to not cherish every mile of the journey.

Here’s Your Wake-Up Callby Marc Middleton

Reinventing Yourself Isn’t About Succeeding. It’s About Trying.

Comments and Suggestions: [email protected]

Subscribe to Insider Newsletter: growingbolder.com/gbinsider

Growing Bolder Website: growingbolder.com

Growing Bolder TV Listings: growingboldertv.com

Growing Bolder Radio Schedule: radio.growingbolder.com

Facebook: facebook.com/growingbolder

The Takeaway

10GB_Nov12_Takeaway.indd 30 10/23/12 3:41:06 PM

Here’s Your Wake-up Call

The Takeaway


The RighT Decision...T h e m a y f l o w e r r e T i r e m e n T c o m m u n i T y

“It’s the Best of Both Worlds.”Lurene Braswell had long thought that “one day” The Mayflower would be the ideal place for retirement – although making the actual move was not on her immediate radar screen. But when her husband passed away, things changed. Encouraged by her daughter, Linda Bailey, who lives in Winter Park, Lurene made the decision to relocate. “It was meant to be,” she explains. “I love my new apartment, and I no longer have the burden of maintaining and cleaning a big house.”

“Mother’s right around the corner, but she has her own space,” adds Linda. “Now she can spend birthdays, holidays and good times with her children and grandchildren. And as a family, we have peace of mind knowing she will always receive the very best in care . . . it’s the best of both worlds.”

If your loved one needed long-term care, what would you do? Call today, and let’s talk about it: 407.672.1620.

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The Rotary Club of Maitland thanks our Sponsors, Partners and Members for their support and involve-ment in making the 36th Annual Maitland Rotary Art

Festival our most successful ever.

We couldn’t have done it without you.

Also, heartfelt thanks to the Performing Arts of Maitland for providing continuous live entertainment including the Maitland Symphony

Orchestra and Stage Band.

Mark your calendars for an exciting

37th Annual Maitland Rotary Art Festival October 4-6, 2013

36th Annual Maitland Rotary

Art Festival

Maitland Art Fest FP Thankyou.indd 1 10/22/12 3:56:16 PM5OHL_Nov12 Style.indd 65 10/22/12 3:57:30 PM


S T Y L E

by Marianne Ilunga

hair & makeup by Elsie Knab

photographs by Rafael Tongol

Social Climber

Sarah C. of Ab Fab Management is ready to step up and step out this season in a midnight blue strapless gown with embellished belt and rosette appliqués by Adrianna Papell, $240. Sarah’s chandelier earrings, $35, and multistone necklace, $48, are by Aqua. Her smoky topaz and crystal pavé ring is by ABS, $95. All, including the gown, are from Bloomingdale’s at The Mall at Millenia. The silver snakeskin peep-toe shoes by Giuseppe Zanotti Design, $750, are from Neiman Marcus at The Mall at Millenia.



Sarah is on a gilt trip in a BCBGMAXAZRIA gold lace dress, $258; a Betsey Johnson gold multistone cuff, $165; ABS gold-tone drop earrings, $65; and black and gold Tahari stretch rings, both $40. All are from Bloomingdale’s at The Mall at Millenia.



S T Y L ESarah’s Tadashi Shoji green lace overlay tiered gown, $530, is accented by multicolor gold and green color stone cuffs, $295-$395; green stone earrings, $345; a lucite single-stone statement ring, $295; and a lucite and gold multistone ring, $245, all by Alexis Bittar. All, including the gown, are from Neiman Marcus at The Mall at Millenia.



Sarah’s Badgley Mischka soft rose satin gown, $950, is worn with pink lucite clip earrings, $275; and a rose-gold statement ring, $195, both by Alexis Bittar. All are from Neiman Marcus at The Mall at Millenia.


70 ORLANDO HOME & LEISURE NOvEMbER 2012

by the Editors • photographs by Rafael Tongol and Ken Lopez

Welcome to this year’s edition of Orlando Home & Leisure’s Silver Spoon Awards, recognizing excellence among local eateries as judged by our panel of restaurant reviewers and local epicures.

For hard-working owners, chefs and staffers at local restaurants, the Silver Spoon represents a well-deserved round of applause. For hungry diners, it points the way to a remarkable array of good people, places, food and drink.

In most cases, the winners represent a consensus among the judges. When the judges didn’t agree, we either declared ties or recognized multiple winners.

Although this is not a scientific survey, every restaurant, dish and individual has been singled out for recognition by an eclectic, locally rooted array of panel members who are both passionate and knowledgeable about the dining experience. Much of the text consists of direct quotes from those panelists to give you the benefit of their unfiltered opinions.

What it all boils down to is this: We think we’ve managed to assemble one of the best dining guides in town. Hang onto it. Then go forth and enjoy.

2012Silver Spoon AWArdS

6OHL_Nov12_Silver Spoons.indd 70 10/22/12 12:27:42 PM


BEST NEW RESTAURANT (TIE) The pair of newcomers that went head

to head in this category offer decidedly different dining experiences. But both are backed by savvy professionals who already operate highly successful home-grown eateries.

Cask & Larder is an offshoot – some customers are calling it the “love child” – of an American gastropub that has been attracting slavishly devoted followers for the past five years: the Ravenous Pig.

Prato was created by the owners of Luma on Park, a sleek, urbane and equally popular contemporary Ameri-can restaurant. They’re located within a stone’s throw of one another in Winter Park.

With bloodlines like that, you’d be hard-pressed to pick one culinary off-spring over the other. There was noth-ing for us to do but to call the category a tossup, and give thanks that Central Florida attracts and rewards restaurateur-entrepreneurs of this caliber.

Cask & Larder is proving to be an in-

stant hit, thanks in part to the stellar reputation of “the Pig” and its chefs and owners, James and Julie Petrakis. The couple partnered with another wife-and-husband team, Pig veterans Tracy Lindskoog and Dennis Bernard, to open this “Southern-inspired public house” in the erstwhile Harper’s Tav-ern and Le Cordon Bleu space on Fair-banks Avenue.

C&L’s nostalgic niche is to offer vin-tage takes on Deep South dishes; hence the 19th-century moniker, (A cask was a barrel for wines or other beverages. A larder was a room where food was stored in the era prior to refrigeration.)

The C&L team cures its own ba-con, makes its own sausages, brews its own beer, preserves its own fruits and pickles its own vegetables. Many en-treès are prepared “snout-to-tail,” with chefs emulating our frugal forbearers by making use of nearly every part of an animal.

Like its porcine progenitor just up the street, the restaurant features a changing menu tied to what’s in season south of the Mason Dixon line. But you’ll always find such traditional Southern favorites as grilled pork chops and duck breast, as well as such unusual offerings as grilled lamb heart with popcorn grits, plums, sorghum and roasted peanuts.

The ham sampler features country ham imported from Kentucky, Virginia and Tennessee and served with farmer’s cheese, pepper jam and buttery biscuits. “Bet-ter than the best prosciutto,” avowed one judge.

Seafood choices range from trout to squid to wreckfish. Oysters imported from both coasts, raw or roasted, make a great starter. “The oysters are the best, hands down, in town,” added an-other judge.

Desserts include indulgent pies and cakes as well as ice creams, sorbets and “fried dough”: beer doughnuts in a cit-

2012Executive Chef Brandon McGlamery at Prato, co-winner of Best

New Restaurant with Cask & Larder (facing page).





rus-caramel glaze, with soft caramel pud-ding on the side.

A smitten judge summed it all up nicely: “Exactly what you would expect from James and Julie: It’s Southern cui-sine, all gussied up.”

Prato is anything but fancy. The woodsy dining room with a bar running through its center has a rustic edge that suits the fare, all of it robust and hearty: pasta and pizza, salad with sizzling ham bits, potato-leek soup, chicken with bing cherries.

The Luma on Park chefs who designed Prato’s progressive Italian menu did plen-ty of legwork first. They traveled to Man-hattan, San Francisco, Chicago, Oakland, Brooklyn, Atlanta and even throughout Italy, sampling such local delights as gnoc-chi with rabbit ragu and purchasing state-of-the-art pizza ovens.

Diners might take the plate of shrimp ravioli delivered by a server in a check-ered shirt for granted, figuring it’s simi-lar to what they can make in their own kitchens. But they can’t. Home cooks don’t import special flour from Italy or develop exquisitely flavored, labor-inten-sive sauces for a simple dinner.

The chefs at Prato do. In addition, they’re constantly innovating and add-ing new dishes. The menu changes so frequently that regulars rush back to taste favorite dishes that could vanish, at least temporarily, before they’ve had their fill.

One recent addition is an appetizer called bone marrow crostini Del Anima, a tribute to the West Soho restaurant that inspired it. The sizzling giant crouton is spread with a magical mash of marrow, ramps and parmesan cheese.

The wine list features a compact selection of Italian labels that pair beautifully with garlic, tomato and pancetta. And the cock-tails are scratch-made – not only the mixers but in some cases the spirits themselves.

Kudos, then, to chef Brandon McGlamery and chef della cucina Matthew Cargo for translating Luma’s eloquence

into more approachable Italian fare.

BEST NEIGHBORHOOD EATERIESWINTER PARKthe ravenous Pig. “After just five years, this fashion-forward gastropub has changed the way Orlando eats. It offers carefully sourced food, expertly prepared and served in a somewhat casual environ-ment. Before, Central Florida didn’t have a restaurant filling this niche. Competi-tion that has sprung up since is welcome, but none quite pulls it off with the kind of competence you’ll find here.”Also MentionedLuma on Park. “This is the total pack-age: the highly creative food, the wall of wine, the hip atmosphere, the knowl-edgeable wait staff.”

COLLEGE PARKk restaurant and Wine Bar. “The food is always freshly prepared with lo-cal, seasonal ingredients. You can taste the love and great care that goes into each dish. It’s small enough that every-body knows your name. And if you’re there when Rocky Mazza is working, you might get a show tune during dinner.”Also Mentionedinfusion tea. “A great alternative if you’re on a budget.”Paxia. “They plate up really creative Mexican fare.”

MILLS/50the funky monkey. “This is a small and, as the name says, funky little escape. The food choices range from sushi to duck, and it’s all good. A great place to grab a bite before a show at the Plaza Live.”Also MentionedBananas modern american din-er. “A fun, creative menu. Speaking of fun: Now and then you get service with a flair from waiters in drag.”haWkers asian street fare. “Friendly service and excellent Asian street food from seven countries.”

Pho vinh. “I really enjoy the richness in flavors, from the simple, yet fresh, cha gio – Vietnamese spring rolls – to the signature pho beef noodle soup.”

RESTAURANT ROWPePeroncino. “Chef-owner Barbara Alfano plates up familiar dishes such as lasagna in intriguing ways, and offers authentic Italian classics such as fried pecorino cheese topped with honey, fi-let mignon rolled with prosciutto and an immensely satisfying whole fresh fish baked in parchment paper.” Also Mentionedchatham’s PLace. “Serving up classic Continental cuisine before Restaurant Row was even a thing, Chatham’s Place is still among the best for its excellent service and its continued dedication to producing the finest dishes.”the taBLe orLando. “You never know what you’re going to get, and since you don’t know your dinner companions, you just might meet your new best friend.”

DOWNTOWN ORLANDOthe rusty sPoon. “It’s casual yet up-scale. The food is always super fresh and prepared simply. [Owner-chef ] Kathleen Blake knows how to highlight the fresh, flavorful goodness of a product instead of smothering it.”Also Mentionedkres choPhouse. “A nice place to bring a client you need to impress over a steak when you’re downtown.”

NEAR UCFsushi PoP. “Led by Chef Chau Trinh and his team, this is one of the most exciting new additions to the Orlando dining scene. Even though it’s located in the outer reaches of Orlando in Oviedo, there always seems to be a line out the door. For a creative, inspiring dinner, call ahead to order the chef ’s omakase, a feast of dishes made especially by the chef with the day’s freshest ingredients.”

Cask & Larder offers creative takes on traditional Deep South

favorites such as (clockwise from top left) a country ham platter,

oysters and, of course, fried chicken.



BEST DISH, HIGH-ENDGrilled Tomahawk bone-in rib-eye at the Bull & Bear at the Waldorf Astoria Orlando. “This 36-ounce hunk o’ beef, dry-aged for 28 days, is hands down the finest piece o’ meat in town. Share it with someone with low choles-terol.” Price: $120 (serves two).

Also Mentionedmy down island French ToasT at Norman’s at the Ritz Carlton at Grand Lakes, Orlando. “Spectacular time after time – a custard-covered brioche with Curaçao-scented foie gras and savory passion fruit caramel sauce.” Price: $29. spaGheTTi carbonara at Enzo’s. “This is classic, delicious, lick-the-plate,

The Cask & Larder ownership

team includes (clockwise from

left) Julie Petrakis, James Petra-

kis, Tracy Lindskoog and Den-

nis Bernard. The same crew

founded the ever-popular

Ravenous Pig, which won Best

Neighborhood Eatery honors in

Winter Park.



eat more than you should, satisfying perfection.” Price: $18.95. RIB-EYE STEAK at A Land Remembered. “A juicy, slightly charred cut served per-fectly at the desired medium-rare. The beef, sourced from Harris Ranch, is ten-der and fl avorful.” Price: $38. SEARED BARBARIE DUCK BREAST with port reduction at Jiko. “This dish has the perfect combination of crispy skin and succulent meat.” Price: $39.

BEST DISH, AFFORDABLEBI BIM BAP at Seoul Garden. “A biff-bam-boom concoction of rice, veg-etables, meat and a fried egg served in a stone bowl with spicy paste, as well as Korean side dishes and, sometimes, miso soup for $12. So many delicious fl avors in one bowl – and very fi lling, too.”Also MentionedFRIED GREEN TOMATOES at K Res-taurant. “Three fried green tomatoes, humble Southern fare, are elevated ex-quisitely by virtue of being topped with crab meat and corn.” Price: $13. SHIO BUTTER RAMEN NOODLE at Hanamizuki Japanese Restaurant. “Avail-able only during lunch, this authentic Japanese ramen noodle dish is com-posed of sliced roast pork, bamboo shoots, fi sh cake, bean sprouts, scal-lions, and hard-boiled egg in a salty, savory broth.” Price $7.50.LOBSTER ROLL at K Restaurant. “Tons of fresh lobster meat with only enough her-baceous mayo to keep it moist, and topped with heirloom tomatoes and micro greens or watercress, whatever [owner-chef Kevin Fonzo] gets fresh that week.” Price: $14.

BEST NEW CHEF (TIE)DEREK PEREZ at Luma on Park and MATTHEW CARGO at Prato. “As the Luma on Park empire grows, these two chefs, training under [Luma on Park ex-ecutive chef] Brandon McGlamery, stand out. Both gentlemen run ambitious scratch

kitchens under McGlamery’s watchful eye, and could well be our next local celebrity culinarians.” Also MentionedDENNIS BERNARD at Cask & Larder.JOSEPH BURNETT at The Ravenous Pig.TONY ADAMS at Big Wheel Provisions.

BEST VETERAN CHEFSCOTT HUNNEL at Victoria & Albert’s at the Grand Floridian. “Maybe it’s just that he has access to the best ingredients in the world, but Scott brings it home with AAA’s Five Diamond award every year. His gift for combining fl avors, mastering presentation and, of course, wowing with phenomenal fl avors, is un-rivaled.” Also MentionedREIMUND PITZ at Le Coq au Vin.KEVIN FONZO at K Restaurant. KHALID BENGHALLEM at The Venetian Room at Caribe Royale.

BEST STEAKBULL & BEAR at Waldorf Astoria Orlan-do. “This hotel steakhouse may borrow from New York’s legendary original, but the local culinary and management team makes it their own. They use top-quality ingredients; dry-aged meats are returned when the chefs suspect it’s not aged quite long enough. Personalized service and creative items, such as a dessert called The Lemon, create an all-around satisfy-ing experience.” Also MentionedVINE’S GRILLE & WINE BAR. “Sadly, service is much better for corporate types than locals, but this Restaurant Row standby offers excellent meals, from chops to grilled octopus and sea bass with lobster risotto. It’s always tempting to linger in the bar afterward to hear live jazz.”FLEMING’S PRIME STEAKHOUSE & WINE BAR. “It’s a chain, yes. Yet Flem-

2012 Readers’ Choice AwardsYour vote counts too! Orlando Home & Leisure’s Reader’s Choice survey, sent via email, generated more than 1,000 enthusiastic responses. Here are your picks for your favorite dining places in the following categories:

NEW ESTABLISHMENT1. Cask & Larder 2. Prato 3. Francesco’s Ristorante & Pizzeria

BREAKFAST1. First Watch (multiple locations)2. Villa de Flora 3. KeKe’s

LATE NIGHT1. Bananas 2. Pom Pom’s

WINE LIST1. Victoria & Albert’s2. Everglades3. Luma on Park/Seasons 52

DESSERT1. Raglan Road Irish Pub2. Dessert Lady3. Everglades

SERVICE1. Chef’s Table at the Edgewater2. Citricos3. Victoria & Albert’s

SERVER1. Tie: Victor Ayoub, Christner’s Del Frisco’s / Rocky Mazza, K Restaurant 3. Michelle Rumpler, Jiko

CHEF1. Nathaniel Russell, Cafe de France2. Scott Hunnel, Victoria & Albert’s 3. Tie: Brandon McGlamery, Luma on Park / Kevin Tarter, Chef’s Table at the Edgewater

TAKE OUT1. Cocina 2142. 4 Rivers Smokehouse 3. Tie: Outback Steakhouse / Red’s Deli





ing’s turns out inspiring meals, paired with excellent wines, fl awlessly. The re-sponsive service and non-stuffy dining room are other elements that put it a notch above competitors.”CHRISTNER’S DEL FRISCO’S PRIME STEAK & LOBSTER. “Maybe it’s as much nostalgia as quality or service, but Orlando’s long-time, old-fashioned meatery attracts an unusually large and loyal local following with its scrump-tious steaks and its timeless dining rooms. There’s even a piano bar. Ask about the periodic steak-and-wine tast-ing events.”

BEST PLACE FOR SECONDSBOMA at Disney’s Animal Kingdom Lodge. “It’s a buffet, but loaded with top-quality food, and just about everyone returns for second and third helpings of roasts with tamarind sauce, astounding soups – butternut squash, ginger carrot, chicken-corn chowder, coconut-curry – and kalamata hummus with fl atbread.”Also MentionedCASK & LARDER. “The whole-animal table is a real experience. They bring a whole pig, fi sh, duck or seasonal lamb, with all the fi xins’. It’s a feast.”RITZ-CARLTON VINEYARD GRILL. “The dessert room during Sunday Brunch: That’s all I’m going to say. Seconds. And thirds. And so on.”WILD RICE. “It’s brand new and offers the biggest and best buffet in town for the price. The range of Asian and tradi-tional fare is amazing. No skimping on the dessert lineup, either.”

BEST USE OF LOCALLY SOURCED FOODS (TIE)BIG WHEEL PROVISIONS and THE RUSTY SPOON. “Both taking great

care to purchase ingredients from area farms.”Also MentionedWHISPER CREEK FARM. “This brand new catering venue, run by the Grande Lakes hotels, will grow much of its pro-duce on-site and use it for catered meals held in the space.” PRATO. “The local, seasonal ingredients help the dishes here pop with fl avor.” K RESTAURANT. Owner-chef Kevin Fonzo “has been using local products for a long, long time and was probably one of the fi rst to recognize local farmers on his menu.”

BEST FRIENDLY FACECOURTNEY VOGELSANG, server, Luma on Park. “Even when she’s not waiting our table, she stops by for a hug and a chat. She’s so warm and personable, she brings a smile to our face that lasts all the way home.”Also MentionedSCOTT MILLER, server, Oceanaire Sea-food Room. “Never have I met a friend-lier waiter at a high-end restaurant. He’s super-outgoing and gives great service, too.”YEN NGUYEN, owner, Banh Mi Nha Trang. “Although her English is limited, she’s one of the sweetest ladies in town, preparing Vietnamese sub sandwiches to order and with a smile.”LAURIE TARTER, co-owner, Chef ’s Table at the Edgewater and its adjacent Tast-ing Room. “It seems that more guests are greeted with hugs than not because Laurie and her husband, Kevin, develop such warm relationships.”ROCKY MAZZA, server, K Restaurant. “He loves his customers. This guy is an outrageous hoot, a fl oorshow all his own.”

APPETIZER1. Guacamole at Cocina 214 2. Mushroom gruyère tort at Chef’s Table at the Edgewater3. Watermelon and pistachio-crusted goat cheese at Everglades

COCKTAIL1. Pop Rocks Rita Margarita at Cocina 214 2. Harvest Sidecar at Chef’s Table at the Edgewater3. Organic Margarita at 98Forty Tapas & Tequila

BEER1. World of Beer2. Cask & Larder 3. Oblivion Taproom

DELI1. TwoJays (multiple locations)2. Publix (multiple locations)3. Jason’s (multiple locations)

PIZZA1. Winter Garden Pizza Co.2. Mellow Mushroom 3. Prato

BURGER1. 5 Guys Burgers & Fries (multiple locations)2. Graffi ti Junktion (multiple locations)3. Ravenous Pig

BUFFET1. Villa de Flora 2. Mission Inn 3. Café Gauguin

COFFEE1. Starbucks (multiple locations)2. Smooth Java3. Dunkin’ Donuts (multiple locations)

SUSHI1. Amura 2. Seito Sushi 3. Tie: Sushi Pop / Shari Sushi

HAPPY HOUR1. Cocina 2142. The Tasting Room3. Vineyard Wine Company

DATE PLACE1. Cocina 214 2. Chef’s Table at the Edgewater 3. Vineyard Wine Company

The Venetian Room, with its formally clad servers, earned top hon-

ors for Best Service, High End, and for Best Dessert. The judges

lauded the restaurant’s elegant and delectable Grand Marnier

Souffl é.



Need new



BEST SERVICE, HIGH-ENDTHE VENETIAN ROOM. “Here you’ll fi nd waiters in suits and ties who make you feel like you’ve been transported to the world of Downton Abbey, always courteous, proper and very knowledgeable.” Also MentionedVICTORIA & ALBERT’S at the Grand Floridian. “His-and-hers servers are paired for a year so they can read each other’s subtle signals and tend to each table seamlessly. You’ll never be asked by one, and then the other, if you want more wine. Ladies receive a small bench on which to rest their handbag, and a rose at meal’s end. Servers are solicitous, polished, professional yet friendly.”HEMINGWAY’S at the Hyatt Regency Grand Cypress. “The service team is ac-commodating, personable and, most of all, knowledgeable.”

BEST SERVICE, AFFORDABLEINTERNATIONAL HOUSE OF PAN-CAKES on Lee Road. “Awesome pan-cakes, marvelous omelets, orders taken quickly and accurately, friendly and kind staff and super follow-up once food is delivered.”Also MentionedK RESTAURANT. “The menu is con-stantly changing and the wait staff keeps up with the latest. They’re all knowledge-able about the wine and beer, and work incredibly well together as a team.”BEACHES & CREAM SODA SHOP. “They’re mighty warm and friendly at this Disney restaurant, where the servers tend to be Grandma types.”EDEN BAR. “The folks at the bar outside the Enzian movie theater make you feel like a regular, even if you’ve never been there before.”

BEST SMALL PLATESHAWKERS ASIAN STREET FARE.

“From Malaysian-style curry noodles to roast duck tacos, Hawkers will let you travel to the foodie havens of Asia without leaving Mills Avenue. You’ll love sharing, family style. And many dishes are priced under $7.”Also MentionedTHE TASTING ROOM. “There’s so much to choose from. Plus it’s such a unique atmosphere, like you’re sitting in the old saloon from Gunsmoke, although they probably didn’t serve duck fat fries or mini beef Wellingtons in Dodge City.”SUSHI POP. “They use molecular gas-tronomy, interesting ingredients and sheer ingenuity to put together fascinating, fl a-vorful small plates meant for sharing.” DRAGONFLY. “If you want a chic décor and beautiful people mixed in with your Asian bites, this is the place to be.”

BEST THEME PARK RESTAURANTSSUNSHINE SEASONS at Epcot. “A fast-food restaurant with a large selection of re-ally good, affordably priced meals, some made with produce grown in the Land Pa-vilion. You can get a really satisfying salmon lunch, or noodle bowl, for about $10.” Also MentionedROCKET GARDEN CAFÉ at Kennedy Space Center. “Here’s a shout out to a new eatery at an attraction that’s not often top of mind. Order at the counter and feast on smoky, spicy empanadas, creamy cheesecake bites and other seri-ously good dishes served on real china within view of the center’s collection of long-grounded rockets.”TANGIERINE CAFÉ at Epcot. “This fast-food restaurant in the Morocco Pavilion has a great vegetable platter with hum-mus, tabouleh, couscous salad, lentil salad and marinated olives. It’s delicious, quick and healthy – and only $11.”SLEEPY HOLLOW at Disney’s Magic Kingdom. “I really enjoy the sweet and spicy chicken and waffl e here. It’s made

FAMILY PLACE1. Cocina 2142. Winter Garden Pizza3. Vineyard Wine Company

AFRICAN1. Jiko2. Boma 3. Sanaa

AMERICAN1. Citricos2. Seasons 52 3. Chef’s Table at the Edgewater

BBQ1. 4 Rivers Smokehouse2. Bubbalou’s 3. Harry & Larry’s Bar-B-Que

BRAZILIAN1. Texas de Brazil2. Nelore 3. Fogo de Chao

CARRIBEAN1. Bahama Breeze 2. Caribbean Sunshine3. Shutters at Old Port Royale

CHINESE1. Hawkers 2. Ming Court 3. Winnie’s

CREOLE1. Tibby’s 2. Emeril’s3. King Cajun

CUBAN1. Black Bean Cafe 2. Padrino’s 3. Troy’s

FRENCH1. Cafe de France 2. Le Coq au Vin 3. Chez Vincent

GERMAN1. Hollerbach’s Willow Tree Café2. Yalaha German Bakery3. Beirgarten at Epcot

GREEK1. Taverna Opa2. Tie: Greek Corner / Mykonos

A smorgasbord of winners (opposite page, clockwise from top left):

Courtney Vogelsang, server at Luma on Park, Best Friendly Face;

Derek Perez, chef at Luma on Park, Best New Chef; Prato’s Negro-

ni, Best Handcrafted Cocktail; and Ron Raike, beer brewer at Cask

& Larder, Best Craft Beer.



INDIAN1. Memories of India 2. Passage to India3. Woodlands

IRISH1. Fiddler’s Green2. Hagan O’Reilly’s3. Liam Fitzpatrick

ITALIAN1. Prato2. Antonio’s (multiple locations) 3. La Luce

JAPANESE1. Kobe (multiple locations)2. Amura3. Seito

KOREAN1. Korean BBQ Taco Box truck2. Bee Won 3. Tie: Shin Jung / Sushi Lola’s / Korea House

MEXICAN1. Cocina 214 2. Tacquitos Jalisco 3. Tie: Agave Azul / Tijuana Flats (multiple locations)

MIDDLE EASTERN1. Cedars 2. Bosphorous 3. Tony’s Deli

SEAFOOD1. Bonefi sh Grill (multiple locations)2. Mitchell’s Fish Market3. Tie: Everglades / Boston’s Fish House

STEAKHOUSE1. Christner’s Del Frisco’s Prime Steak & Lobster2. Ruth’s Chris 3. Spencer’s

THAI1. Thai House 2. Tie: Thai Blossom / Soong Thai

VEGETARIAN1. Ethos 2. Dandelion3. Infusion Tea

VIETNAMESE1. Little Saigon 2. Pho 88 3. Viet Garden

with a lightly fried chicken breast that’s slightly tangy, sweet, and crispy with a touch of black pepper and nicely gar-nished with some slaw and arugula, stuffed inside a pillow-y waffl e.”

BEST OUTDOOR DININGHILLSTONE RESTAURANT. “You can’t beat the feeling of dining with the breeze off the lake at sunset, plus the great ser-vice and always-dependable dishes.”Also MentionedROCCO’S ITALIAN GRILLE. “I’m fond of that quiet little patio hidden in the back.”HANNIBAL SQUARE. “Any restaurant in this gentrifi ed district works. Sitting un-der the stars surrounded by beautiful old buildings on brick streets, music playing on every corner – you can’t go wrong.” PARK AVENUE. “Best people-watching dining in town, by day or by night, from the restaurants along the avenue that of-fer sidewalk service. My personal favor-ite: Saturday morning breakfast, sitting at one of the tables outside at Briarpatch.”

BEST ETHNICSAANA at Walt Disney World. “This is where the fl avors of the Spice Islands are served in a family-friendly, attractive din-ing room, and views of the savannah al-low glimpses of exotic African animals.”Also MentionedBOSPHOROUS TURKISH CUISINE. “Try the Doner Kebab and the Iskender Kebab.” MING’S BISTRO.“Try the pan-fried noo-dles with pork. They have hanging pork and ducks; great dim sum every day; noodles and hot pots.”

BEST FOOD TRUCKBIG WHEEL PROVISIONS. “Chef-own-er Tony Adams locally sources all his ingredients and makes hearty, intrigu-ing creations, such as short rib-bacon rillettes and six-cheese French onion grilled cheese; crispy double-cooked

braised pork torchon with pickled ramps, whole grain mustard, roasted bosc pear, grilled jalapeno and white Balsamic; and crispy pesto parmigiana baby artichokes.”Also MentionedGATOR BBQ. “Delicious burgers and fries, ribs and sometimes even gator. This is the highest-quality food truck in town.”

BEST FOR ROMANCECHEF’S TABLE AT THE EDGEWATER. “The space is tiny, the service is ultra friendly, and the lighting is dim. Plus, every guest gets a three-course meal, so couples are encouraged to linger.”Also MentionedSUSHI POP. “This is a pretty adventur-ous place for a date night. It’ll awaken the senses. With an open kitchen to view the chefs in action, modern all-white seats and glowing light pink hues, you’ll feel the ambiance of sexy Miami while dining on some uni, Hamachi pop or a pork belly taco.”VICTORIA & ALBERT’S at the Grand Floridian. “Are you kidding? No way this restaurant doesn’t make a list of roman-tic places. It’s probably the most popular place in town for celebrating anniversa-ries and popping the question.”THE VENETIAN ROOM at the Caribe Royale. “It’s only one of very few restau-rants left that’s still quiet enough that you don’t have to yell across the table at your dinner date.”

BEST DESSERT GRAND MARNIER SOUFFLÉ at The Ve-netian Room. “A puffy, eggy mountain of heavenly cake is fi nished tableside, topped off by a gracious waiter with a pour of sweet crème anglaise. You’ll be transported.” Also MentionedGROWN-UP S’MORE at The Rusty Spoon. “Somehow this mix of graham cracker, milk chocolate and marshmallow is just

Barbara Alfano, owner-chef

of Peperoncino, winner in the

Best Neighborhood Eatery cat-

egory, and one of her dishes,

linguine mare e terra.



sweet enough, not overdone. Blissful.”Flourless coconut-chocolate pecan cake with coconut gela-to at the Bull & Bear. “Or the butter-scotch pudding with housemade toffee. All of the desserts are terrific.” almond pear tart at Croissant Gour-met. “They are French. They use real but-ter, real sugar and real everything.”

chocolate souFFlé at Coq Au Vin. “Order this light, eggy treat before your meal and it will be delivered, piping hot, at just the right moment.”

BEST RETAIL BAKERYcroissant gourmet. “This Winter Park establishment bakes authentic and delicious French pastries, croissants and

breads. The aromas tell the story of true French pastries. Get there early if you want to snag a fresh baguette. The crois-sants are the finest around, and the des-serts are exceptional.” Also Mentionedolde hearth Bread. “Their deli-cious, artisanal bread is sold to count-less high- end restaurants that support



locally sourced food. The rest of us can buy it at the Winter Park Farmers Mar-ket on Saturdays.”Yalaha BakerY. “They churn out dozens of varieties of authentic (and Americanized) German and other Eu-ropean breads as well as a vast selection of sweets, from simple linzer tortes to black forest cakes. It’s great to have a branch in the Ivanhoe District now, so

Orlandoans can pick up a loaf or three without making a day trip out of it.”

BEST CUPCAKEBanana love CupCake at 4 Rivers Smokehouse. “It’s [co-owner] John Riv-ers’ favorite, too. He said his secret is that he bakes the bananas in their skins to create a sweet, creamy batter.”

Also Mentionedred velvet CupCake at the Yum Yum Cupcake Food Truck. ChoColate-peanut Butter Cup-Cake at the Bluebird Bake Shop.

BEST HAPPY HOURrestaurant row in the Dr. Phil-lips area. “The whole district gets the nod. Fleming’s, morton’s, ruth’s



MEET THE JUDGES

JACK BIGGERS and BRENDA GILES are both retired air traffi c controllers who have been taking food seriously ever since they married and moved to Winter Park 20 years ago. Since long before then, actually. “We’re both southerners who grew up in a time when everything was ‘farm to table,’ and made by ‘artisans,’” says Brenda.

PAM BRANDON is a food and travel writer and publicity consultant based in Winter Park. She has written and edited several cookbooks for Disney Publishing and is managing editor of Edible Orlando magazine. Her most recent book, co-written with Katie Farmand and Heather McPherson, is Field to Feast, a collection of recipes using indigenous Sunshine State ingredients.

RONA GINDIN, dining editor of Orlando Home & Leisure, has been writing about restaurants for 30 years. In addition to her monthly reviews for this publication, she maintains a restaurant blog of her own and writes reviews for Zagat and Fodor’s.

CHELE HIPP lives in Winter Park with her husband, Kent, and their two sons. “Ask me about my travels and I’ll tell you where I ate,” she says. “My favorites this summer were Gary Danko in San Francisco; Roadhouse in Talkeetna, Alaska; and Two Fat Cats Bakery in Portland, Maine.” Chele was born into an Italian family and grew up on Long Island. “Food was the center of our lives,” she says.

RICKY LY is an Orlando civil engineer specializing in water resources who spends his spare time ferreting out information for his local food blog, TastyChomps.com. The blog also chronicles his culinary excursions to Hong Kong and Vietnam, among other places. His fi rst book, The Food Lovers’ Guide to Orlando, is being released this month.

SCOTT RICHARDSON grew up in London, where he trained as a chef and worked in hotels and restaurants for 26 years. He opened SeaWorld Orlando’s Sharks Underwater Grill in 2001 and worked as general manager of Lombard’s Seafood Grill at Universal Studios. He teaches hospitality and culinary arts at Valencia College and is food critic for the Park Press in Winter Park.

CHRIS, ROY’S, OCEAN PRIME, CAN-TINA LAREDO and MOONFISH all have great happy hours. OCEAN PRIME may be the best, with $6 handcrafted cocktails and decent wines by the glass plus munchies like Manhattan steamed clams, scallion latkes, bacon-bleu cheese Kobe sliders and ceviche. Moonfi sh, on the other hand, has steeply discounted very fresh sushi. All these places have their charms and specialties.” Also MentionedMUCHO TEQUILA AND TACOS. “You just can’t miss with $2 tacos and shots.” DRAGONFLY.“$6 sushi, $4 robata, $6 Japanese sliders, $6 cocktails and wines by the glass, $3 beers and some spirits.”BLUE MARTINI. “How’s this for a bar-gain? Half off all beverages 4-8 p.m. weekdays, 1-8 p.m. weekends.”

BEST CRAFT BEERCASK & LARDER. “Ron Raike is a mad scientist in the back room – watermelon beer, ham hock beer. You name it, he’ll brew it with subtlety and skill. His Olde Southern Wit is a Belgian-style wheat beer brewed with coriander, citrus zest and fresh lime. Try beating that.”Also MentionedSHIPYARD BREW PUB. “Try a small batch special.” REDLIGHT REDLIGHT BEER PAR-LOUR. “Two hundred bottles of beer on the wall. I’m not singing. I’m counting. That’s literally how big their selection is.” OBLIVION TAPROOM.“Don’t know about you, but I’m a sucker for pool, darts, and $1 off stouts on Sunday. Good times. Good times.”

BEST WINE LISTLUMA ON PARK. “It’s easy to read. It’s

not stuffy. They offer a variety of wines from around the world at a darn good price point, and they’re knowledgeable and are always eager to bring you a taste fi rst.”Also MentionedCHRISTNER’S DEL FRISCO’S PRIME STEAK & LOBSTER. “There are more than 6,500 wines in the cellar, so surely there’s a just-right bottle for every table.”EMERIL’S ORLANDO. “They’ve always taken their wine seriously, and frequent-ly earn Wine Spectator excellence awards. The second fl oor holds a 10,000-bottle wine gallery.”

BEST HANDCRAFTED COCKTAILSNEGRONIS at Prato and BLUE MAR-TINIS at the Blue Martini Lounge. “At Prato, the vermouth is made in house, and the limoncello and amaretto are conjured up by the bar staff, too. A few really special, often seasonal, cocktails are on the menu every night. The Blue Martinis win every time, if only for the olives. They’re as big as golf balls. Actu-ally, they could qualify for the ‘Best Ap-petizers’ category.”Also MentionedIn this category, the judges seemed as en-amored with a pair of bartenders as they were with any of the delectable drinks they serve. So, in a departure from form, they singled out two individuals and suggested that anything these master mixologists concoct will be well worth sipping.LARRY FOOR at Cask & Larder. “Larry’s drinks are sippable works of art – but the pristine ingredients are what make them really shine. His purées, infusions and syrups are made fresh and change with the seasons.”JEREMY CRITTENDEN at Luma on Park. “Jeremy consistently creates the perfectly balanced concoction. The Limelight was our all-time favorite, although it’s not on the menu right now. But if there are pink peppercorns to be found, he’ll whip one up.”

Matthew Cargo, chef at Prato

and co-winner of Best New

Chef. Prato won Best New Res-

taurant honors, also in a tie.

6OHL_Nov12_Silver Spoons.indd 83 10/23/12 11:55:19 AM


R O N A’ S F L AV O R L I S T I N G S

AFRICANNile Ethiopian 7048 International Dr., Orlando, 407-354-0026 / nile07.com. Locals willingly navigate International Drive to dine at Nile, a family-owned res-taurant specializing in the exotic cuisine of Ethiopia. Order a few dishes to share and scoop up the intrigu-ing concoctions with the eatery’s signature spongy bread. End with a strong cup of aromatic, brewed-to-order coffee. $$

Sanaa 3701 Osceola Pkwy., Lake Buena Vista, 407-939-3463 / disneyworld.disney.go.com/dining/sanaa. Sanaa, one of Disney’s most interesting restaurants, of-fers dishes based on cuisine from the Spice Islands, a coastal African area rich with Indian influences. Flavors are intense, but spicy only upon request. (Curry, the chefs insist, is a melding of flavors, not one particular spice.) The marketplace-style dining room boasts pic-ture windows overlooking the Animal Kingdom Lodge’s savannah, so you might spot zebra or wildebeest while lunching on tandoori chicken or a vegetarian platter with stewed lentils and a vegetable sambar (stew). $$

AMERICANBananas 942 N. Mills Ave., Orlando, 407-480-2200 / bananasdiner.com. Bananas has a split personality. It’s a wholesome, family place to grab higher-quality versions of such classics as burgers, shakes and pancakes (the Buffalo Benedict is a surprise pleaser). Other times, it’s a delightfully outrageous experience for more adventurous diners who enjoy the antics of cross-dressing servers. The Sunday drag gospel brunch (“Sinners welcome!”) is like no church service you’ve ever attended. $$

Citrus 821 N. Orange Ave., Orlando, 407-373-0622 / citrusorlando.com. A clubby yet stylish restaurant in a convenient downtown Orlando location, Citrus features modern American cuisine with a nod toward regionally grown and produced ingredients. International influ-ences also highlight the menu, from smoked chili aioli complementing herb-marinated chicken to balsamic rum glaze topping juicy pork chops. $$$

Emeril’s Orlando 6000 Universal Blvd. Orlando, 407-224-2424 / emerils.com. Get a taste of New Orleans at Emeril’s, a fine-dining restaurant at always-bustling Universal CityWalk. You’ll find classics from celebrity chef Emeril Lagasse, including the signature barbecue shrimp, andouille-stuffed redfish, double-cut pork chops and banana cream pie. The service, of course, is superb. Consider sharing appetizers at the bar area. $$$$

Graffiti Junktion 900 E. Washington St., Orlando, 407-426-9503; 2401 Edgewater Dr., Orlando, 407-377-1961 / graffitijunktion.com. The Graffiti Junktions in Thornton Park and College Park are loud and pur-posely grungy looking, hence “graffiti” in the name. But this ultra-casual duo dishes up great burgers, wings and zucchini fries. Live entertainment ranges from per-formance art to trivia contests. Watch for daily happy-hour specials. $

• Hillstone 215 S. Orlando Ave., Winter Park, 407-740-4005 / hillstone.com/hillstone. Formerly known as Houston’s, this Winter Park mainstay is part of a high-end chain. Still, it grows its own herbs, bakes its own bread, grinds its own meat, cuts its own fish and whips its own cream. In nice weather, guests relax with a cocktail in Adirondack chairs overlooking Lake Killar-ney. Many proposals have been popped during dinners for two on the boat dock. $$$

Napa 9801 International Drive, Orlando, 407-352-4000 / peabodyorlando.com/dining. California-style farm-to-fork procurement of mostly organic and sustain-able ingredients – often Florida fruits and vegetables — gives a freshness to this hotel restaurant, a casually el-egant space where wine bottles are part of the relaxing

décor. Specialties include the San Francisco specialty cioppino, a robust seafood stew, made with fish from local waters and tomatoes from area farms. $$$

• Rusty Spoon 55 W. Church Street, Orlando, 407-401-8811 / therustyspoon.com. Foodies flock to this Church Street gastropub, a warm and welcoming space at which meals are described as “American food. European roots. Locally sourced.” Your salad will con-sist of über-fresh greens, your sandwich will be filled with slow-braised lamb, your pasta will be hand-rolled and your meat will be robustly seasoned. $$-$$$

• Seasons 52 7700 Sand Lake Rd., Orlando, 407-354-5212; 463 E. Altamonte Dr., Altamonte Springs, 407-767-1252 / seasons52.com. A Darden concept founded in Orlando, the two local locations turn out creative and tasty meals in grand, bustling spaces. The food happens to be low in fat and calories; that’s just a bonus. The wine selection is impressive and the itty-bitty desserts encourage sampling without guilt. $$$

Shipyard Brew Pub 200 W. Fairbanks Ave., Winter Park, 321-274-4045 / shipyardemporium.com. This ultra-casual brewpub has been packed night and day since it opened in 2011, and not just because it pours a great lager. To complement suds brewed both in-house and elsewhere, a from-scratch menu offers Buffalo chicken dip, amazing white-bean hum-mus, sandwiches, flatbreads and entrées, including étouffée and pot roast. $-$$

Tap Room at Dubsdread 549 W. Par St., Orlando, 407-650-0100 / taproomatdubsdread.com. One needn’t play golf to dine at this historic course-side tavern, a College Park icon offering a varied menu – and a reputation for fine burgers. Options other than the famous half-pound patties include steaks, salmon, tequila-citrus chicken and a dandy Reuben sandwich. $$

TooJay’s Various locations / toojays.com. When it’s time for a taste of Jewish Brooklyn – pastrami on rye, latkes, blintzes, knishes – the six local outlets of this South Florida-based chain have it all. You’ll also find diner foods such as omelets, sandwiches and pot-roast dinners. Take home some black-and-white cookies. $

ASIANAnh Hong 1124 E. Colonial Dr., Orlando, 407-999-2656. You’ll receive a bundle of fresh herbs to tear into your soup at this Mills 50 Vietnamese eatery, and an-other bunch for a roll-your-own entrée that’s like a DIY summer roll. Asian classics, such as grilled meats and scallion pancakes, are done exceptionally well here, which makes Anh Hong a top choice for local Vietnam-ese-Americans longing for a taste of home. $

Dragonfly 7972 Via Dellagio Way, Orlando, 407-459-1892 / dragonflysushi.com. Stylishly attired 30-somethings regularly pack this oh-so-hip restaurant, where groups share sushi, grilled “robata” items, and tapas-style Asian foods such as soft-shell crab tem-pura, crispy black pork belly and shiso-wrapped spicy tuna. $$

• Hawkers 1103 N. Mills Ave., Orlando, 407-237-0606 / facebook.com/hawkersstreetfare. This Mills 50 mainstay, named for street vendors of Asian fare, serves up generous tapas-size portions of curry laksa (an aromatic Singaporean soup), roti canai (Malaysian flatbread with a hearty curry sauce), five-spice tofu,

chilled sesame noodles, smoky mussels and sensa-tional beef skewers with peanuty satay dip. $$

Ming Bistro 1212 Woodward St., Orlando, 407-898-9672. Enjoy perhaps Orlando’s best dim sum for dinner or, on a weekend morning or afternoon, select shrimp dumplings, beef balls, turnip cakes, sticky rice, barbecue pork buns and egg tarts one small dish at a time from carts that roll between tables. The a la carte menu features Hong Kong-style staples from stir-fry beef to chicken feet. $

Tasty Wok 1246 E. Colonial Dr., Orlando, 407-896-8988 / yelp.com/biz/tasty-wok-orlando. True, it’s a humble spot, but Tasty Wok offers an array of satisfying dishes, among them roast duck and steaming soups. Try the beef chow fun, eggplant with minced pork, and salt and pepper ribs. A smaller menu of American-style Chinese dishes is also available. $

BARBECUE4 Rivers Smokehouse 1600 W. Fairbanks Ave., Winter Park; 1869 W. S.R. 434, Longwood; 1047 S. Dillard St., Winter Garden / 407-474-8377, 4rsmoke-house.com. A diverse array of barbecue specialties – from Texas-style brisket to pulled pork, smoked turkey and bacon-wrapped jalapeños – has gained this rapidly growing homegrown concept a large following. The Longwood outpost even includes a bakery and an old-fashioned malt shop featuring homemade ice cream. $

BURGERS Hamburger Mary’s Bar & Grille 110 W. Church St., Orlando, 321-219-0600 / hamburgermarys-or-lando.com. A colorful crowd is part of the fun at this Church Street hotspot, where bingo games, trivia con-tests and cabaret shows are among the events that vie for guests’ attention beside the enormous and creative-ly topped burgers. $

Johnny’s Fillin’ Station 2631 S. Fern Creek Ave., Orlando, 407-894-6900 / johnnysfillinstation.com. Neighbors gather for hearty burgers, along with wings, subs and wraps, at this homey spot in a residential downtown neighborhood. Beer flows, TVs broadcast big games, and families love the pool tables and dart boards. $

Pine 22 22 E. Pine St., Orlando, 407-574-2160 / pine22.com. Burgers go chic at this fast-casual down-towner, where every ingredient is special. The burg-ers are from happy cows, the eggs from free-roaming chickens, the pork from lovingly raised pigs. Mix and match your toppings over a patty of beef, turkey or black beans (or pulled pork), with options ranging from mango salsa to sautéed mushrooms. $$

CONTINENTALVenetian Room 8101 World Center Dr., Orlando, 407-238-8060 / thevenetianroom.com. Walk though a run-of-the-mill convention hotel to reach the AAA Four-Diamond Venetian Room, an elegant, domed-service, continental restaurant that hearkens to the heyday of unapologetic, butter-and-cream-enhanced fine dining. The lobster bisque is an absolute must. After that, try the filet mignon, duck a l’orange or Dover sole. $$$$

CREATIVE/PROGESSIVEChef’s Table at the Edgewater Hotel 99 W. Plant St., Winter Garden, 407-230-4837 / chefstableat-theedgewater.com. Husband-and-wife team Kevin and Laurie Tarter are your personal servers at this intimate Winter Garden hideaway, where Kevin prepares the evening’s three-course, prix-fixe meal and Laurie helps choose the wine. Both stop by every table to chat with guests. Adjacent, the Tasting Room offers tapas-size portions of international dishes and a full bar. $$$

THE KEY$ Inexpensive, most entrées under $10$$ Moderate, most entrées $10-20$$$ Pricey, most entrées over $20$$$$ Very expensive, most entrées over $30

• indicates the restaurant is a 2011 Silver Spoon winner (Judges’ Choice).

What would our impressive menu be without passionate people like you to enjoy it all? Thank you Orlando for 10 award-winning years of enchantment and elegance. May there be many more. And to kick off

this second decade of deliciousness, enjoy a 20% discount on us.*

*Discount is valid Oct. 20 – Dec. 23, 2012, and may not be used in conjunction with

other discounts or promotions and is not valid for parties of 10 or more.

thevenetianroom.com407-238-8060

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7OHL_Nov12_Flavor.indd 84 10/19/12 5:45:22 PM


What would our impressive menu be without passionate people like you to enjoy it all? Thank you Orlando for 10 award-winning years of enchantment and elegance. May there be many more. And to kick off

this second decade of deliciousness, enjoy a 20% discount on us.*

*Discount is valid Oct. 20 – Dec. 23, 2012, and may not be used in conjunction with

other discounts or promotions and is not valid for parties of 10 or more.

thevenetianroom.com407-238-8060

M39931_8.125x10.75_CRO_OrlandoHomeAndLeisure_11.1 .indd 1 10/16/12 11:05 AM

7OHL_Nov12_Flavor.indd 85 10/22/12 11:06:58 AM


Funky Monkey 912 N. Mills Ave., Orlando, 407-427-1447; 9101 International Dr., Orlando (Pointe Or-lando), 407-418-9463 / funkymonkeywine.com. Every meal begins with complimentary lime-garlic edamame at these eclectic eateries, known as much for sushi and in-triguing wine lists as for creative American cuisine and an ever-changing menu. FMI Restaurant Group also owns Bananas, Nick’s Italian Kitchen and Prickly Pear as well as a catering arm and the Funky Monkey Vault, a wine shop that also sells gifts, apparel and furniture. $$

Hue 629 E. Central Blvd., Orlando, 407-849-1800 / huerestaurant.com. Hue is a progressive American restaurant on a busy corner in trendy Thornton Park. Well-dressed 30-somethings sip colorful martinis at the bar and dine, indoors and out, on of-the-now items such as tuna tartare, duck breast with cranberry reduction and amaretto risotto, and grouper with smoked paprika olive oil. $$$

• K Restaurant 2401 Edgewater Dr. Orlando, 407-872-2332 / kwinebar.com. Kevin Fonzo, the go-to chef in College Park since 2001, owns this homey eatery, which is, in fact, located in an erstwhile residence. The menu is mostly creative-American, along with Italian favorites celebrating Fonzo’s heritage. Casual wine tastings and themed special dinners, along with a con-stantly changing menu, bring back regulars for singular experiences. $$-$$$

• Luma on Park 290 S. Park Ave., Winter Park, 407-599-4111 / lumaonpark.com. If there’s pancetta in your salad, the salumi was made in the kitchen, by hand, starting with a whole pig. Most herbs are from local farms, fi sh from sustainable sources, pickled vegetables jarred in house and desserts built around seasonal ingredients. Luma’s progressive menu, which

changes daily, is served in a sleek and stylish dining room in the heart of Winter Park, under the passion-ate direction of Executive Chef Brandon McGlamery, Chef de Cuisine Derek Perez and Pastry Chef Brian Cernell. $$$

• Norman’s 4012 Central Florida Pkwy., Orlando, 407-278-8459 / normans.com. Celebrity Chef Nor-man Van Aken’s restaurant at the Ritz-Carlton, Grande Lakes, turns out artistic New World cuisine combining the fl avors of Latin America, the Caribbean, the Far East and the United States. The dining room is dramatic, the food astounding and the service polished. Be sure to begin with a Norman’s classic: foie gras “French toast.” And you’ll be delighted with the Mongolian veal chop.$$$$

Park Plaza Gardens 319 S. Park Ave., Winter Park, 407-645-2475 / parkplazagardens.com. After 30-plus years, Park Plaza Gardens is practically an institution on Winter Park’s tony Park Avenue. People-watchers gather at the small bar and sidewalk tables to linger over casual meals and cold beers, while those look-ing for an indulgent experience dine in the garden-like back dining room, which boasts atrium windows and plush décor. The menu features a melding of American, European and Asian fl avors and cooking techniques. $$$-$$$$

• Ravenous Pig 1234 N. Orange Ave., Winter Park, 407-628-2333 / theravenouspig.com. After leaving their hometown for serious culinary training, Winter Park natives James and Julie Petrakis returned to open the region’s fi rst genuine gastropub. Dinner reserva-tions have been tough to snag ever since. The ambi-tious menu changes daily based on the fi sh, meat and produce that’s available, and it’s executed by a dedi-

cated team that abhors shortcuts. Besides daily spe-cials, The Pig always serves up an excellent burger, soft pretzels, shrimp and grits and a donut dessert called Pig Tails. $$$

• Victoria & Albert’s 4401 Floridian Way, Lake Buena Vista, 407-939-3463 / victoria-alberts.com. Indulgent, seven-course prix-fi xe feasts are served in the serenely elegant main dining room, accompanied by live harp music, while 10 courses are offered in the more intimate Queen Victoria’s Room. But what the heck? Why not go for 13 courses at the Chef’s Table? Chef Scott Hunnel, Maitre d’ Israel Pérez and Master Pastry Chef Erich Herbitschek travel the world to seek out impressive food and service trends, then adapt the golden ones locally. That’s why V&A, at Disney’s Grand Floridian Resort & Spa, is Orlando’s only AAA Five Dia-mond restaurant. $$$$

EASTERN EUROPEANYalaha Bakery 1213 N. Orange Ave., Orlando, 321-800-5212; 8210 County Road 48, Yalaha, 352-324-3366 / yalahabakery.com. Fans of hearty German breads and scratch-made German pastries can drive to this hom-ey outpost in rural Lake County, or they can pick up their loaves and sweets at an Ivanhoe District storefront. The Yalaha unit also sells sandwiches and hot lunches. $

HAWAIIAN/POLYNESIANEmeril’s Tchoup Chop 6300 Hollywood Way, Or-lando, 407-503-2467 / emerils.com. Emeril Lagasse’s Polynesian-fusion fare is executed by locally renowned


W i n t e r P a r k400 South Orlando Avenue • 407-644-7770

Reservations online at www.roccositaliangrille.com

Reserve Now For Your Holiday Parties

Orlando Home & Leisure Silver Spoon Award Winners

T hey didn’t win culinary awards for just their good looks.

Cocktails

At Rosen Centre, our award-

winning chefs from around

the world prepare delicious

dishes of incredible quality.

Eclectic dining choices echo

regional f lair and f lavors.

With everything from

fresh sushi and seafood to

prime steaks to tapas and

tequila, there’s something

to satisfy every appetite.

Rosen Centre is the perfect

place to get together, have

an intimate dinner or

entertain a large group.

For reservations, call

(407) 996-9840.

Don’t forget about

our upcoming holiday

dining events. Visit

www.RosenCentre.com

for more information.

Coffee Wine List • Seafood • Dessert

Rest Assured.®

9840 International Dr.

RosenCE-9294 Orl Leisure_v2.indd 1 10/19/12 4:02 PM7OHL_Nov12_Flavor.indd 86 10/19/12 5:45:42 PM

Orlando Home & Leisure Silver Spoon Award Winners

T hey didn’t win culinary awards for just their good looks.

Cocktails

At Rosen Centre, our award-

winning chefs from around

the world prepare delicious

dishes of incredible quality.

Eclectic dining choices echo

regional f lair and f lavors.

With everything from

fresh sushi and seafood to

prime steaks to tapas and

tequila, there’s something

to satisfy every appetite.

Rosen Centre is the perfect

place to get together, have

an intimate dinner or

entertain a large group.

For reservations, call

(407) 996-9840.

Don’t forget about

our upcoming holiday

dining events. Visit

www.RosenCentre.com

for more information.

Coffee Wine List • Seafood • Dessert

Rest Assured.®

9840 International Dr.

RosenCE-9294 Orl Leisure_v2.indd 1 10/19/12 4:02 PM7OHL_Nov12_Flavor.indd 87 10/19/12 4:55:25 PM



chef, Greg Richie. Within a dramatically decorated space, diners enjoy tropical cocktails, steamed dump-lings and creative entrées such as pan-roasted duck breast with gingered pear chutney and umeboshi (pick-led) plum glaze. $$$$

Roy’s 7760 W. Sand Lake Rd., Orlando, 407-352-4844 / roysrestaurant.com. Hawaiian-fusion fl avors en-hance familiar and exotic fi sh dishes at this Restaurant Row pioneer, a link in a Honolulu-based chain owned by namesake chef, Roy Yamaguchi. $$

INDIAN Memories of India 7625 Turkey Lake Rd., Orlando, 407-370-3277; 3895 Lake Emma Rd., Lake Mary, 407-804-0920 / memoriesofi ndiacuisine.com. Excep-tionally good Indian fare draws diners in Dr. Phillips and Lake Mary to these twin restaurants, where dishes such as palek paneer (creamed spinach) and lamb masala in rich ginger-garlic gravy always satisfy. $$

ITALIANAntonio’s 611 S. Orlando Ave., Maitland, 407-645-5523 / antoniosonline.com. Fine Italian fare comes at reasonable prices at Antonio’s, proprietor Greg Gentile’s culinary homage to his ancestors. The upstairs restaurant, recently remodeled and expanded with a balcony over-looking Lake Lily, is somewhat formal, although the open kitchen provides peeks of the chefs in action. Its down-stairs counterpart, Antonio’s Café, is a more casual spot that doubles as a market and wine shop. $$$

Enzo’s on the Lake 1130 U.S. 17-92, Longwood, 407-834-9872 / enzos.com. Long before Orlando became a serious foodie town, Enzo’s was serving up lovingly prepared Italian specialties inside a converted Longwood home. Little has changed. Split a bunch of antipasto to begin your meal. After that, you pretty much can’t go wrong, but standout dishes include homemade ravioli stuffed with chicken and spinach, veal with ar-tichoke-caper-white wine sauce and possibly the best spaghetti carbonara in town. $$$O’Stromboli 1803 E. Winter Park Rd., Orlando, 407-647-3872. This innocuous neighborhood eatery isn’t fancy, but the food is fi lling and fresh. That’s why it has become a favorite of residents of Merritt Park, Rose Isle and Baldwin Park. The carbonara is particularly hearty and the fettuccini Alfredo is rich, buttery and more than you should eat in one sitting. The homemade soups are always a dependable starter. $$

Prato 124 N. Park Ave., Winter Park, 407-262-0050 / prato-wp.com. This is one of Orlando’s very best Italian restaurants, but don’t expect a classic lasa-gna or chicken parmigiana. Executive Chef Brandon McGlamery and Chef di Cucina Matthew Cargo oversee an open kitchen in which pastas are made from scratch, pizzas are rolled to order, sausages are stuffed by hand and the olive oil is a luscious organic pour from Italy. Try the chicken liver Toscana, a satisfy-ing salad Campagna with cubes of sizzling pancetta tesa, shrimp tortellini and citrusy rabbit cacciatore. Begin with a Negroni cocktail; it’s possibly the best around. $$-$$$

Rocco’s 400 S. Orlando Ave., Winter Park, 407-644-7770 / roccositaliangrille.com. Calabria native Rocco Potami oversees this romantic Italian eatery, where fi ne authentic fare is presented in an intimate dining room and on a secluded brick patio. Classics include carpac-cio (raw, thinly sliced beef with white truffl e oil and aru-gula), ricotta gnocchi and a breaded veal chop topped

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Stylissima from flyer.indd 2 1/5/11 9:41:49 AM

THE KEY$ Inexpensive, most entrées under $10$$ Moderate, most entrées $10-20$$$ Pricey, most entrées over $20$$$$ Very expensive, most entrées over $30

• indicates the restaurant is a 2011 Silver Spoon winner (Judges’ Choice).



T H E C A R I B E

T M

H O T E L S

Make your early reservations today for a traditional Thanksgiving Day buffet at Caribe Royale from 1:00pm – 7:00pm. Enjoy a variety of freshly prepared appetizers and salads, cream of pumpkin and sweet potato soup, roasted tom turkey, prime rib, smoked pork loin and an array of traditional sides and accompaniments. Plus a lavish display of homemade desserts! All set to the delightful sounds of our live jazz duo. Adults - $44, Children 3-9 yrs - $15, Kids under 3 eat free.

Seating is limited so make your reservations today by calling 407-238-8020.

Come Share in a Thanksgiving Feast at Caribe Royale.

18435100_OrlandoHomeLeisure_Nov.indd 1 10/3/12 1:40 PM

with a lightly dressed salad. It’s easy to miss, tucked away in a Winter Park strip center, but once you find it, you’ll be back. $$$

LATINMi Tomatina 433 W. New England Ave., Winter Park, 321-972-4317 / mitomatina.com. This eatery bills itself as a paella bar, and indeed guests share a half-dozen varieties of the signature Spanish rice dish. Yet oth-ers come for a mellow meal over tapas (garlic shrimp, potato omelet, croquettes) and sangria, enjoyed while seated within a small contemporary dining room or out-doors overlooking Hannibal Square. $$-$$$

MEDITERRANEANAnatolia 7600 Dr. Phillips Blvd., Orlando, 407-352-6766 / anatoliaorlando.com. Sensational Turkish food in an upscale-casual setting makes Anatolia a popular choice in the Dr. Phillips area. Start with any of the “cold salads” and a piping hot puffy lavash bread, then try chargrilled whole fish, tavuk doner (Turkish gyro), lamb chops or spinach-feta pide, sort of like a boat-shaped flatbread. $$

• Bosphorous 108 S. Park Ave., Winter Park, 407-644-8609 / bosphorousrestaurant.com. This is the place for flavorful Turkish fare in either a white-tablecloth setting or alfresco along Park Avenue. Many couples fill up on the appetizer sampler with oversized lavash bread. For a heartier meal, try the ground lamb “Turkish pastry,” a shish kebab or a tender lamb shank. Outdoor diners can end their meals by smoking from a hookah. Or not. $$

Taverna Opa 9101 International Dr., Orlando, 407-351-8660 / opaorlando.com. The food is excellent, but that’s only half the reason to visit Taverna Opa. On

busy nights, the place is festive indeed: Some guests join a Zorba dance around the dining room while others toss white napkins into the air, joyously shouting “Opa!” Then there’s the belly dancer. $$

MEXICAN/ SOUTHWESTERNCantina Laredo 8000 Via Dellagio Way, Orlando, 407-345-0186 / cantinalaredo.com. Modern Mexican cuisine in a spiffy setting draws lovers of cilantro, ja-lapeño and pico de gallo to this Restaurant Row eat-ery, where the margaritas flow, the guacamole is made tableside and the portions are generous. The spinach enchilada is a vegetarian-friendly treat. $$

• Cocina 214 151 E. Welbourne Ave., Winter Park, 407-790-7997 / cocina214.com. Tex-Mex food is top quality here (214 is the Dallas area code), with salsa, savories and even margarita flavorings made from scratch. The spinach-mushroom quesadilla and braised pork tacos with “orange dust” are especially notewor-thy. $$

SEAFOODCityfish 617 E. Central Blvd., Orlando, 407-849-9779 / cityfishorlando.com. Feast on slabs of grilled, black-ened or fried fresh fish at this hip Ts-and-flip-flops Thorn-ton Park hangout. The atmosphere is ultra-casual and the sidewalk seating is great for people-watching. $$

Ocean Prime 7339 W. Sand Lake Rd., Orlando, 407-781-4880 / ocean-prime.com. Designed to evoke the ambience of an old-time supper club, Ocean Prime’s white-jacketed servers offer sensational steaks and fish dishes along with creative options such as sautéed shrimp in a spectacular Tabasco-cream sauce, crab

cakes with sweet corn cream and ginger salmon. End with the chocolate peanut butter pie. $$$$

Todd English’s Bluezoo 1500 Epcot Resorts Blvd., Lake Buena Vista, 407-934-1111 / thebluezoo.com. Creatively prepared seafood is served in an over-the-top undersea setting at this fine-dining restaurant, lo-cated in Disney’s Swan and Dolphin hotel. The fashion-forward choices might be a miso-glazed Hawaiian sea bass or fried lobster in a soy glaze. The desserts are among the best in town. $$$$

Winter Park Fish Co. 761 Orange Ave. Winter Park, 407-622-6112 / thewinterparkfishco.com. Fish and seafood dishes are fresh and well-prepared at this hum-ble Winter Park spot, where a counter service format helps keep the prices reasonable. Crab cakes, lobster rolls, mahi-mahi sandwiches and more ambitious dishes such as grouper cheeks in parchment and stuffed grou-per are among a day’s assortment. $$

STEAKBull & Bear 14200 Bonnet Creek Resort Lane, Orlando, 407-597-5410 / bullandbearorlando.com. Orlando’s Bull & Bear looks similar to New York’s leg-endary steakhouse (except for the pool and golf course views), but ours has its own ambitious menu. Guests of the Waldorf Astoria’s fine-dining spot can feast on tra-ditional items such as veal Oscar and prime steak that’s dry aged for 21 days, and intriguing ones like appetizers of gnocchi and escargot with crescents of black gar-lic, and shrimp and grits presented under a dome that, when removed, introduces a waft of aromatic smoke. The chocolate and lemon desserts are superb. $$$$

Capital Grille 4600 N. World Dr., Lake Buena Vista, 407-939-3463 / thecapitalgrille.com. Capital Grille



tries to one-up its upscale steakhouse competitors by dry-aging its beef, an expensive process that results in especially flavorful meat. Try a beautifully unadorned chop or a more creative dish, such as citrus-glazed salmon or Kona-crusted sirloin. The setting is clubby; the wine selection is generous. $$$$

Christner’s Del Frisco’s 729 Lee Rd., Orlando, 407-645-4443 / christnersprimesteakandlobster.com. Locals have been choosing this prototypically mascu-line, dark-wood-and-red-leather enclave for business dinners and family celebrations for more than a de-cade. Family-owned since 1993, Christner’s features USDA Prime, corn-fed Midwestern beef or Australian cold-water lobster tails with a slice of the restau-rant’s legendary mandarin orange cake. And there’s a loooong wine list (6,500 bottles). On select nights, Kostya Kimlat hosts magic shows along with a prix-fixe menu in a private dining room. $$$$

Fleming’s 8030 Via Dellagio Way, Orlando, 407-352-5706; 933 N. Orlando Ave., Winter Park, 407-699-9463 / flemingssteakhouse.com. Fleming’s puts a younger spin on the stately steakhouse concept, fea-turing sleek décor and 100 wines by the glass along with its prime steaks and chops. The tempura lobster “small plate” with soy-ginger dipping sauce is a worthy pre-entrée splurge. For a taste of the old-fashioned, visit on Sunday, when prime rib is served. $$$$


Statement of ownerShip, management and CirCulation

(required by 39 u.S.C. 3685)Statement required by the act of August 12, 1970, section 3685, Title 39, United States Code, showing ownership, management and circulation of Orlando Home & Leisure, pub-lication number 140. Published monthly (12 times per year) at 2700 Westhall Lane, Suite 128, Maitland FL 3751. Annual subscription price: $12.95. The names and addresses of the publisher and editor are: Publisher, Randy Noles, 2700 West-hall Lane, Suite 128, 700 Westhall Lane, Suite 128, Maitland, FL 32751. Stockholders owning or holding 1 percent or more of total amount of stock are Dan Denton, 1292 Forest Avenue, Naples FL 34102. The known bondholders, mortgages and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities are: none. Total number of copies printed: Average number cop-ies each issue during preceding 12 months, 12,645; number copies of single issue published nearest to filing date, 14,383. Paid and/or requested circulation: 1) Paid/requested outside-county mail subscriptions stated on Form 3541: average number copies each issue during preceding 12 months, 42; number copies of single issue published nearest to filing date: 42. Paid/requested in-county subscriptions: 5,624; 3) Sales through dealers and carriers, street vendors, counter sales and other non USPS paid distribution: average number copies each issue during preceding 12 months, 600; number copies of single issue published nearest to filing date, 600; 4) other classes mailed through the USPS: average number copies each issue during preceding 12 months, 329; number copies of single-issue published nearest to filing date, 329. Total paid and/or requested circulation: average number cop-ies each issue during preceding 12 months, 6,595; number copies of single-issue published nearest to filing date, 6,595; Free distribution by mail: 1) outside-county as stated on Form 3541; average number copies each issue during preceding 12 months, 42; number copies of single issue published nearest to filing date, 42. 2) In-county as stated on Form 3541: aver-age number copies each issue during preceding 12 months; 6,595; number copies of single issue published nearest to filing date, 6,595; 3) Other classes mailed through the USPS; average number copies each issue during preceding 12 months, 329; number copies of single issue published nearest to filing date, 329; 4) Free distribution outside the mail; aver-age number copies each issue during preceding 12 months, 6,050; number copies of single issue published nearest to fil-ing date, 6,050. Total free distribution: average number cop-ies each issue during preceding 12 months, 7,788; number copies of single issue published nearest to filing date, 6,050. Total distribution average number copies each issue during preceding 12 months, 12,645; number copies of single issue published nearest to filing date, 14,383; copies not distrib-uted, 0; average number copies each issue during preceding 12 months, 0; number copies of single issue published near-est to filing date, 0. Total average number copies each issue during preceding 12 months, 12,645; number copies of single issue published nearest to filing date, 14,383. Percent paid/requested: average of preceding 12 months: 52%; percent paid/requested issue nearest to filing date: 54%. I certify the statements made by me above are correct and complete.

*percent paid and/or requested Circulation: average number copies each issue during preceding 12 months, 54.7%; number of copies of single issue published nearest to filing date, 61%.

randy noles - publisher



Black Tie on the Wild Side!The annual fundraiser for the Central Florida Zoo & Botanical Gardens saw few black ties but plenty of eye-popping outfits at the Westin Lake Mary.

1. Joe Montisano, Rob and Stacy Panepinto

2. Tracie and Michael Ward

3. Trafton and Kelly Patrick, Tiffany and Charles Davis

4. Kim and Stan Van Gundy, Terri Clark

5. Nina and Sean Barth

6. John and Mary Williams

3

s E E n

2

57 7

1 2

3

4 5 6

10OHL_Nov12 Seen.indd 91 10/19/12 5:47:16 PM


s E E n

Red Chair AffairThe Arts and Cultural Alliance of Central Florida held its 8th annual fundraiser and cultural season preview, with more than 1,600 attending at the Bob Carr Per-forming Arts Centre.

1. Autumn Ames, Henry and Jo Maldonado, Becky Stafford

2. Sam and Heidi Jaffe, Jodie and Bill Hardman

3. Clark Woodsby, Gary and Brenda Bruhn

4. David Odahowski, Mark Armstrong, Flora Maria Garcia, Terry Olson, Heather Odahowski

5. Ford Kiene, Jennifer Quigley

1

2

4

3

5



Tales & Tails GalaThe 16th annual benefit for the Southeast Region of Canine Com-panions for Independence featured silent and live auctions at Rosen Shingle Creek.

1. Ellen Titen, Andrea Coudriet Batchelor, Nancy Baumann

2. Michael and Carol Ann Gaich, Chuck Owston, Christine O’Neal

3. Bev Shine, Larry Elliott

4. Paul and Robin Sanchez, Kathy Morgan, Marty Rubin

5. Andrea Coudriet Batchelor, Frank Santos

6. JohnHenry and Sarah Ruggieri

7. Jason and Shea Siegel

1 2

3 4

5 6 7



s E E n

Diamond Anniversary GalaThe SPCA of Central Florida celebrated its 75th anniversary with a black-tie fundraiser at Full Sail Studios, featuring gourmet cuisine and entertainment by The Dave Capp Project.

1. Brittany Armstrong, Monisha Seth.

2. Doug Glicken, Bridget Willoughby.

3. Charles and Brenda Lounsberry

4. Monisha Seth, Anthony Douglas

5. Sandra Craven, David Smith

6. “Olive”

7. Barbara Wetzler, Jake White

8. Chuck Owston, Christine O’Neal

9. Tanya Zeiher, Jorge Suria

1 2 3

4 5 6

987



Summer of Dreams Sponsor ReceptionSponsors of the 10-week summer program for Central Florida homeless students were feted at the Citrus Club.

1. Denesh Kalia, Patrick Phillips, Beth Pit-tenger, Tim Hamilton

2. Reagan Rick, Nathan DeVault, Tim Ryan

3. Shayne Thomas, Patricia Kendall, W. Scott Callahan, Karen Dee, Jose Fernandez

4. Cindy Sawyer, Christina Savino, Danny Trosset, Beth Davalos

5. Pamela Sible, Giselle Llanos, Kim Pranie-wicz, Kristi Mitchell

6. Reagan Rick, Robert Stuart, Karen Dee

7. Rob Brandenburg, Marty Vevera, Mara Frazier

1 2

3 4

5

6 7



V I E W

OLD NO. 13Maybe it wasn’t exactly Old Faithful, but during the early part of the 20th century, Winter Park had its own geyser. The Winter Park Spouting Well was the accidental result of a drainage well dug at the Winter Park Country Club, near the golf course’s 13th tee. In the summer of 1919, locals calculated that “Old No. 13,” as it was also known, blasted water nearly 100 feet in the air. The Winter Park Post reported that a “natural subterranean rock formation” facilitated the intermittent eruptions, one of which was captured on this vintage post card from the Winter Park Historical Association. Today, the property, adjacent to Lake Virginia, is no longer part of the course. And due to a revamped drainage system, Old No. 13 is no more.

12OHL_Nov12_View.indd 96 10/23/12 3:19:25 PM


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Health Central Hospital’s Advanced Cardiac Care Services are nationally recognized for best practices and ensuring better outcomes for patients like you. In fact, Health Central Hospital ranks among the top 10 percent of hospitals for excellence in the Medicare quality measures relating to Cardiac Care.

EKG administered within 10 minutes of arrival for all patients with chest pain

Code STEMI (heart attack) Program – Door-to-balloon in under an hour—consistently under the state’s requirement of 90 minutes

Rapid diagnosis and treatment

Diagnostic evaluation including telemetry monitoring, echocardiography, stress testing and cardiovascular CT angiography

Diagnostic and interventional cardiac catheterization

Cardiac Rehabilitation

Conveniently located in your neighborhood

healthcentral.org Find us on

11OHL_Nov12_Discover Health.indd 97 10/19/12 4:31:36 PM

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Let us escort you to a private rooftop for a hammock massage.

Let us create an aromatic blend perfectly suited to your senses.

Let us introduce you to the excitement of total serenity.

Let us show you how one day can erase an entire week.

Escape to a spa where the subtle, refreshing bouquet of citrus inspires

renewal. The Ritz-Carlton Spa, Orlando features 40 treatment rooms, a private

heated outdoor lap pool, a boutique and a café. Enjoy our local resident

savings of 15% off Spa treatments valid Monday-Thursday. To book your spa

package, please call (407) 393-4200 or visit ritzcarlton.com/orlando.

Offer is valid through December 31, 2012. Spa offers are not valid with any other packages or discounts; subject to availability. ©2012 The Ritz-Carlton Hotel Company, L.L.C.

11OHL_Nov12_Discover Health.indd 98 10/22/12 11:36:37 AM

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November 2012 Orlando Home & Leisure