College Park Community Newspaper : CPCN 020117
News 5 FEBRUARY 2017 COLLEGEPARKPAPER.COM Tap Room is first winner of Foodster Award By Debbie Goetz Finally, there is a foodie award dedicated to indepen- dent restaurants thanks to food critic, Scott Joseph. Formerly the food critic for the Orlando Sentinel, Joseph branched out on his own and now publishes the Scott Joseph Orlando Restaurant Guide, an online food blog, or “flog.” The Scott Joseph’s Foodster Award for Independent Restaurants was started as a way to give small restau- rants who have a hard time winning other food contests when they are up against larger, chain restaurants with even larger employee bases to vote the company brand. Only independent restaurants can be nominated for the Foodsters. Joseph defines independent as any busi- ness with three or fewer locations. The initial nomina- tions are complied by Joseph, but he then puts out a call for suggestions. He also allows write-in candidates. Unlike other online voting polls, Joseph has insti- tuted multiple layers of security to prevent multiple votes. He said, “So when the readers say that The Tap Room at Dubsdread has the Best Burger, you can be sure it’s legitimate.” And they did! With a new vote taking place every 6-8 weeks, the first Foodster Award category was Orlando’s Best Burger. College Park’s very own Tap Room at Dubsdread continued its winning tradition in the burger department and came in first place. To check out Scott Joseph’s Orlando Restaurant Guide, visit scottjosephorlando.com, and be sure to vote for your favorite College Park restaurants in the ongoing Foodster Awards. Courtesy Photo Scott Joseph’s Foodster Award is only open to indepen- dent restaurants, like The Tap Room at Dubsdread, the first recipient of the Best Burger award. Organic farmers market comes to College Park By David Karch Ask, and you shall receive. When the College Park Paper asked the community what it would like to see added to College Park, a farmers market was a popular response. Grounding Roots listened, and Sunday, January 15, they kicked off a weekly, organic farmers market in the Grounding Roots parking lot lo- cated at 710 West Princeton Street. “The vision of the market is to focus on organic (or organic practices), non-GMO and refined sugar–free products,” said Amanda Stone, co-owner of Grounding Roots. She added that she and her husband, Jedidiah, want to help people have the chance to live a clean, healthy and accessible lifestyle. Amanda Stone said it has not been easy to find “organic- minded” vendors, but the search has been worth it. Azalea Farms is one such vendor. Based in Osteen, FL, Azalea practices sustainable farming techniques and sells chickens and eggs. “We are having a good day,” said Alan Anderson, co–owner of the farm. “We only have one chicken left.” The Azalea chickens are raised and processed on the farm by Anderson and his wife. They employ a “chicken tractor” to raise the chickens. Basically, the portable, floorless coop is moved every morning, providing the chickens with fresh grass to feed from while protecting them from predators. When asked how fresh were the chickens at the market on Sunday, Anderson responded that the ones for sale in the cooler were walking around on Friday. Chickens cost $19 and average 4 to 4 1/2 pounds. Nourishing Cupcake also had a busy sales day. They make organic, gluten-free, grain-free and refined sugar– free cupcakes served in cute canning jars with an attached wooden spoon. Michelle Hiatt, owner, said she brought 40 jars and only had a few left. The chocolate peanut butter cupcake is the most popular. “Everybody would kill me if I didn’t bring that one,” said Hiatt. In addition to selling at farmers markets, Nourishing Cupcake offers their treats for catering and event favors. “We do customizable ribbons and labels,” said Hiatt. Jars cost $8 and contain two cupcakes that will last for up to a week — if they don’t disappear sooner. The organic farmers market offers more than just food. Amanda Cara owns and operates Illuma Cosmetics, an organic, vegan, gluten-free and fragrance-free line of prod- ucts for the face and skin. The products are made with plant extracts, including aloe vera and leaf juices. “We have such a good community,” said Cara. “Everybody helped to get the word out about the [farm- ers] market.” She too reported having a great day of sales, saying, “I’m very happy.” In addition to selling at farmers markets, Cara sells her products in various spas around town and out of her studio. (You can visit her website at illumacosmetics.com.) Other vendors at the market included Keely Farms Dairy, which sold grass-fed raw milk and Greek yogurt. In addition to the dairy products, Keely also sold milk- fed Berkshire pork, which Keely Exum, owner of the dairy, described as the ultimate in gourmet. “It marbles,” said Exum, “more like a filet mignon than a pork chop.” Exum shared that the pigs are humanely raised on their New Smyrna Beach farm in a 20-acre pigpen containing a natural spring. As host of the farmers market, Grounding Roots sold produce, fruit and, of course, its cold-pressed juice. Amanda Stone said the mission of the farmers market is “to have people think of us as a staple in their weekly shop- ping plans — the shopping before the Publix or Whole Foods outing.” From the turnout of the market’s first day, it certainly appears College Park residents are ready to embrace clean, healthy choices for their diets and skin. Parking is available each Sunday along Princeton Street, in Orange Cycle’s parking lot across the street from the farmers market, and along Edgewater Drive. The weekly market hours are 11:00 a.m. to 3:00 p.m. David Karch The vision of the market at Grounding Roots is to focus on organic, non-GMO and refined sugar–free products. OFFICE SPACE FOR LEASE 1600 N. 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