New Orlando Cuisine—Are You Ready for the Fourth Wave?



New Orlando Cuisine is a combination of original Orlando cultural influence from the original inhabitants and immigrants from other regions of the United States and the world; combined with the cultures of those who came to Orlando from around the world and the United States to work for Walt Disney World. They were effectively brought together through the power of sheer imagination! This combination literally affected the gene pool in Orlando; therefore, imagination and hospitality are truly, in our blood.

New Orlando Cuisine happened in three distinct waves, or phases. The First Wave of New Orlando Cuisine was brought on by the advent of themed dining. Theme restaurants within Disney and EPCOT World Showcase Pavilion, Polynesian Resort, and Disney hotels. Dinner shows also made their distinct mark on the food scene by combining variations of regional food with moving live entertainment—acting and singing. Shows such as Medieval Times, Arabian Knights, Sleuth’s Mystery Dinner Show, and Pirates Dinner Adventure.

The Second Wave of New Orlando Cuisine was created as chefs from Disney World Parks and Resorts began venturing outside of the realm of Disney, and into surrounding parts of our area. Tourism drew people to Orlando who were expecting foods that evoked scenes from the subtropics, the climate and feel of the Caribbean Islands. Disney influenced chefs, such as Chefs Johnny Rivers and Norman Van Aken turned this desire into a unique fusion cuisine of Floridian and Caribbean influences. Eventually popular restaurants like Bahama Breeze and the late Pebbles helped propel the visibility and demand for this type of cuisine, and it became etched into the minds of tourists and natives alike.



Chef Johnny Rivers



Chef Norman Van Aken

The Third Wave of New Orlando Cuisine has been a type of fusion cuisine the combines the Floribbean influence with flavors of Asia, India, Italy, France, Germany, Mexico, and Black American Soul cuisine. It is common to see a menu incorporate any few of these cuisines as part of unique fusion dishes. This has been welcomed by the citizens of Orlando, and many creative natives have found their place in the culinary scene, and have been thriving during this third wave.

Now, we have begun to see tremors foreshadowing a new type of cuisine developing in Orlando. A cuisine that is focused less on large portions, but more on the quality of the food being served, along with a desire for food that is both nourishing and aesthetically pleasing. In this coming Fourth Wave of New Orlando Cuisine, we will see new-fashioned homestyle diners that feature more vegan and gluten-free options. Gluten-free is becoming much less of a fad, but a fruitful way of healthful living for a growing crowd now. You will see more foods coming out of the slow food movement, which has extolled the art of cooking more soul and comfort back into foods that had their place on our tables long ago. A time when families had more time to give attention and heart to what their families would eat. In this fourth wave, we’re seeing restaurants like Alex’s Fresh Kitchen, Bad As’s Sandwiches, Pom Pom’s Teahouse and Sandwicheria, Bites and Bubbles, and there are soon to be other new and exciting additions that will push the boundaries of flavor and nutrition in Orlando. I can’t wait. How about you?

References

Johnny Rivers’ Biography (May 2, 2002) Orlando Sentinel

Johnny Rivers’s photo; Facebook, Chef’s Scholar; June 27, 2019

Norman Van Aken normanvanaken.com

Norman Van Aken’s photo normanvanaken.com