TASTES & EXPERIENCES

eat well, live well

After a career in corporate sales, Jennifer Moon-Huggett followed her passion for crafting organic cold-pressed juices, superfood smoothies, and plant-based salads and soups — educating customers on the food-health connection and making great friends in the process — through New Moon Market, which she opened six years ago with her father and husband. Open Monday through Saturday, New Moon Market is located on Edgewater Drive in College Park (across from The Wellesley).

newmoonmarket.com

AVA MediterrAegean Debuts on Park Avenue

Just a few days after an opening event, AVA MediterrAegean — located on the prime corner of New England Avenue and Park Avenue in Winter Park — invited us for a sneak peek at the remodeled interior and a few of the signature dishes of the Greek-influenced restaurant, bar, and still-to-come private club.

Restaurant designer Olya Volkova and co-founder Marine Galy graciously answered a few questions about the inspiration, process, and overall ambiance.

What was the mood/vibe you were looking to create in the space?

Parea: (Gr.) A Parea in Greek culture is a group of friends who regularly gather to share their experiences about life, their philosophies, values and ideas. This is what the Parea experience is all about: great food, great people and great times. AVA MediterrAegean is really a venue for the growth of the human spirit, the development of friendships, and the exploration of ideas to enrich our quality of life that is all too brief in time. In Greece, the Parea is a long-lasting circle and cycle of life nourished by the people who participate.

The mood is transporting, warm, elegant and vibrant. The central bar sets the mood for an exciting evening and creates an unparalleled energy.

How did the design come together and what were the key elements incorporated?

AVA MediterrAgean started a year ago with a site visit of the renowned and beloved landmark space formerly occupied by Luma restaurant. It was conceived as a new ambitious addition to Riviera Dining Group’s first venue MILA restaurant, located in the heart of Miami Beach. This venue stands on its own as a true Mediterranean experience from the rocky shores of Aegean Sea. AVA MediterrAegean is tough but sensual. It is a natural beauty with a few unpolished edges.

The challenge came inherently with the existing space. The architecture was very challenging. There were six large columns in the space that blocked the energy. The first sketches and studies convinced us to disguise the columns in Mediterranean-style arches and make them part of intentional design elements that also include traditional limestone plaster and gray-tone stone that is common to Greece. The natural elements of wood, rope and woven rattan make it an authentic journey. The key element was the artwork by Etienne Moyat in the main dining room. This is not the first time we collaborated with Etienne and this particular sculpture is a representation of Aegean rocky beaches and driftwood, all seamlessly blending with the whole interior design vibe and palette.

Why did you want to create a private lounge in the space?

We have inherited basement space and we envisioned the opportunity to develop an elevated and exclusive venue. Nightlife and restaurants are a common combination in Miami, where our company began in the industry, yet this combination does not exist in this area.

Chef Keith Bombaugh, previously at Mirabelle in Washington D.C., explained more about the menu that is based on traditional and modern flavors from the Mediterranean and the Cycladic Islands.

How did you select the final items for this venue?

When working with the team and Chef Michael in Miami at our sister restaurant MILA, we focused on the dishes that would help facilitate the taverna experience. By focusing on the guest experience and items that would bring joy and promote dialogue, we help develop the most important aspect which is the guest experience between the people at the table.

What are the most inventive and/or unique items that guests should definitely try?

Tomato salad, salt-crusted branzino, whole fish Spetsiota, and any of the raw fish crudos and rolls.

Chef Keith Bombaugh

Will the menu evolve over time?

Absolutely. I really believe that constantly pushing ourselves to get outside our comfort zone is crucial in everything we do, especially when the result of this is an improved experience for our guests.

Do you have a personal favorite among the offerings?

I love them all, but the Greek salad touches close to my heart with the Waterkist tomatoes. It brings me back to my childhood and the tomatoes from my father’s garden. Every time I taste them it brings me back to those memories and moments with him.

AVA MEDITERRAEGEAN

290 S. Park Ave., Winter Park 32789 Open Wednesday – Sunday at 5pm 407-794-9896 | avamediterraegean.com

Bacon-wrapped Filet

FOUR FLAMINGOS:

A FOCUS ON FLORIDA FLAVORS

Newly opened Four Flamingos: A Richard Blais Florida Kitchen is a delightful reincarnation of the beloved Hemingway’s, a dining destination for decades at Hyatt Regency Grand Cypress. Luckily this flamingo doesn’t have to stand on one leg because it’s got at least three.

FIRST THE RESTAURANT’S NAMESAKE, CHEF RICHARD BLAIS, the

popular participant currently appearing on FOX’s Next Level Chef. He was also the first winner of Bravo’s Top Chef All-Stars and brings cuisine credibility as well as experience opening novel concepts. The restaurant’s name is a nod to the four species of flamingo native to the Americas and the bird’s tendency to gather and feast in groups. His approach is to incorporate the Sunshine State’s wide range of flavors, ingredients and cultural influences.

Next was a surprise for me — as I perused the extensive, exotic menu, a note at the bottom brought me a smile. I had previously gotten to know Chef De Cuisine Shelby Farrell through an interview when she was at Hemisphere (Hyatt Regency Orlando International Airport) just before her appearance on Food Network’s Guy’s Grocery Games. Later in 2019, I was invited to judge the 2019 Hyatt Good Taste Series that brought together Hyatt chefs from around the world for a friendly competition. Chef Shelby’s pork and waffles dish was declared the winner. Even with two accomplished chefs at the helm, Four Flamingos would not work without an appealing menu for a variety of tastes. Complex combinations fill the concise one-page list of offerings that’s both diverse and inventive. Standout starters include the Tuna Tostada topped with a passion fruit egg yolk; a surprisingly crisp and light Coconut Shrimp Toast; flavorful Oxtail & Foie Gras Empanada with mango salsa; and the melt-in-your-mouth Ham & Cheese Croquettas with peppadew aioli.

Tuna Tostada

There is at least a dozen more to choose from — stone crab claws, Florida shrimp, oysters, steak bites, pork belly and salads.

Entrees emphasize several sea favorites from the Swordfish Prime Rib “Neptune’s Cut” and Florida Seafood “Moqueca” to a classic Fish Beurre Blanc. I was drawn to the Lobster Bucatini with jalapeño and lemon butter that had a boldness but could serve three to four people (I brought leftovers home). For meat lovers, there is finedining mainstay Surf & Turf (half lobster and bacon wrapped filet); 30 oz. Dry Aged Beef Ribeye; and Mojo Grilled Chicken. My husband chose the Bacon-wrapped Filet with boniato mash and truffle demi. It was the most beautifully plated piece of beef I have ever seen.

Desserts fill out the menu, but we were too full to indulge. So, a boxed-up Coconut Yuzu Cake (coconut layered cake, coconut mousse) and Key Lime Blossom (graham cracker sable, vanilla bean whipped cream) found their way into our refrigerator to be enjoyed later.

There are two more legs on this flamingo — setting and service — that make it more than worth a little drive. The quaint, tropical, endearing charm of Hemingway’s (a series of small dining rooms filled with windows and high ceilings reminiscent of an island vacation villa) remains, with thoughtful updates throughout. It is still a welcoming oasis set among the gardens and waterwalls. The staff is exceptionally warm, attentive and accommodating under the eye of Manager Kyle Smith. We observed several larger parties being attended to promptly. And an open kitchen affords a view of the team at work. Four Flamingos is open nightly beginning at 5pm and I imagine it will become a romantic date night or special celebratory spot. – Christi Ashby

FOUR FLAMINGOS

1 Grand Cypress Blvd., Orlando 32836 407-239-1234 | fourflamingosorlando.com

Key Lime Blossom