Restaurant news from throughout Greater Orlando.

• Pig Floyd’s Urban Barbakoa, which was named Greater Orlando’s Best Barbecue in our first-ever Best of the Best earlier this year, has announced plans to open a second location in Lake Nona. “Lake Nona offers a real sense of community, and we’re excited to call Lake Nona home,” says Pig Floyd’s owner Thomas “Tito” Ward. The original location is in the Mills 50 district.
• Master Sommelier George Miliotes has revealed that he’ll open a new wine bar at Disney Springs in fall 2017. The venture, Wine Bar George, will be located in The Landings neighborhood. Previously, Miliotes was part of California Grill’s opening team and managed that Disney restaurant from 1995 to 2002.
  

  George Milotes

• Se7en Bites has officially opened its new location at 617 N. Primrose Drive. The original shop, which was also located in the Milk District, closed in late August so the owners could prepare for the grand reopening in their new home. Se7en Bites is primarily a bake shop, but they also serve breakfast and lunch.
• Amazon has added its restaurant-delivery program, Amazon Restaurants, in the Central Florida area. The service, which is free to Amazon Prime members, launched with 37 restaurant partners and delivers to downtown, Winter Park and the tourist district with a $20 minimum order.
• Red Lobster announced that seafood supplier Thai Union has purchased a $575 million stake in the company. Red Lobster, which used to be part of the Darden Restaurants empire, is headquartered in downtown Orlando and operates 700 locations throughout the U.S.

Recipe: Chef Jean-Stephane Poinard, Urbain 40
Prosciutto and Burrata-Stuffed Chicken Breast

Inspired by American and continental classics, Urbain 40 was named Best New Restaurant in our first annual Best of the Best this past June. This month, Chef Jean-Stephane Poinard teaches how to make an entrée that’s designed to leave your mouth watering.

Ingredients
1 chicken breast
1 slice of prosciutto
1 piece of burrata (can substitute mozzarella)
1 cup marinara sauce
4 basil leaves
1 cup flour
4 eggs
1 tbsp. water
2 cups breadcrumbs

Preparation
1. Butterfly chicken breast
2. Add prosciutto and burrata
3. Close chicken breast
4. Dip stuffed chicken breast into flour, followed by eggs and breadcrumbs
5. Pan fry in oil
6. Top with burrata and marinara sauce
7. Bake at 350 degrees for 10 minutes

Optional Side: Fettuccine pasta with marinara sauce

Urbain 40 serves imaginative staples amid a simple and elegant atmosphere. For reservations, call (407) 872-2640 or visit them online at Urbain40.com.

Published and copyrighted in Orlando Family Magazine (November 2016).