Author: Katy Lynch

Two Year Anniversary Celebration at East End Market

Orlando’s East End Market, a hub for central Florida’s artisans, chefs and food entrepreneurs (as well as a feature in our current issue) will celebrate it’s two year anniversary from Fri., Oct. 30 thru Sun., Nov. 2, 2015 with a weekend of activities — all with a Mexican theme.  From a Midnight Market to a Family Fiesta, there will be something for everyone. So come on out and support your favorite chefs, farmers and artisan producers from central Florida — and congratulate East End Market on two years of success. Oct. 30 Midnight Market 9 p.m. – 12 a.m. at East End Market Cost: $42.60 (buy now) East End Market will kick-off the weekend’s festivities with a midnight market on Thursday evening. Since the weekend coincides with Día De Los Muertos (Day of the Dead), the market will feature a Mexican theme bringing you Mexican food, recipes, music and salsa dancing.  To get you fully into the spirit, guests are encouraged to dress in costume.   Oct. 31 Family Fiesta 12 – 5 p.m. at East End Market Cost: Free Enjoy a family fiesta at the market on Saturday afternoon, an event that is perfect for the entire family. Guests can prepare for their trick-or-treating adventures by participating in the face painting, making their own masks or flower crowns, and dancing to Mexican folk music. Nov. 1 Día de la...

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Funky Buddha Brewery’s Craft Beer Bread

If you’re a craft beer enthusiast (and we know that you are), you’re going to be thrilled to hear about Funky Buddha’s latest venture. No, it’s not about their in-house restaurant — Craft Food Counter & Kitchen — scheduled to open up in November (okay, we’re excited about that too). But rather, it’s about their new partnership with Whole Foods Market, and the release of the Floridian Spent Grain Sourdough Bread. The idea of the bread came from David McAndrew, Whole Foods Market’s Bakehouse Facility Team Leader, who wanted to partner up with a local brewery to add an innovative bread...

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Recipe: Roasted Butternut Squash and Smoked Gouda Pie

With the release of our fall issue, comes the return of Florida’s farmer’s markets. While that means it’s time to mingle with our favorite farmers and artisanal producers at the weekly market, it also means that it’s time to take advantage of our favorite fall ingredients. In our minds, one of the best ways to do so is to gather with our family and friends and indulge in a slice of homemade pie. If you agree, you’re going to truly enjoy our latest edition of Florida Food & Farm, where writer Rona Gindin gathered with some local bakers and convinced them to share some of their favorite pie recipes with our readers. In order to get all of the recipes, you’ll have to pick up a copy of our latest issue (or view it online), but for now, here’s a recipe for the Roasted Butternut Squash and Smoked Gouda Pie from The Good Pie Co. in Davie. Roasted Butternut Squash and Smoke Gouda Pie Makes 1 (9-inch) pie. Ingredients 2 pounds butternut squash 2 tablespoons browned butter – see note*  3/4 cup julienned onions 2 cups shredded smoked Gouda 1/4 cup grated Parmesan cheese 1/2 cup cooked edamame, coarsely chopped 1/4 cup chopped roasted green poblano chiles, optional – see note* Pinch of salt Pinch of black pepper Pinch of ground nutmeg Pinch of garlic powder 2 tablespoons heavy cream, plus more as...

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