Food & Drink » Tip Jar

Tip Jar: 5 local chefs nominated for James Beard awards, plus 8 openings in our weekly food roundup

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While the talented chefs of Kappo head to Japan for some R&R and R&D, Emmabean – a prepared-foods business run by chefs Jes Tantalo and Emily Bose – will showcase their eat-at-home and on-the-go meals in Kappo's East End Market space from March 8-22.

Chuy's has opened its third area restaurant, this one on South Semoran Boulevard near the airport ... Erin McKenna's Bakery NYC has opened in Downtown Disney, replacing her much-missed (also vegan) Babycakes ... In downtown Orlando, Lozada's Café and the Neighborhood Eatery have opened on Magnolia Avenue, Isla Verde will open in the former Horsepower Bar & Grill space in the Chase Plaza, and Golden Knife Chophouse has opened on East Pine Street ... U Roll Sushi (from the folks who brought us the now-closed Avenue Thai and Sushi) has opened on East Colonial Drive ... If the stunning interior is any indication, Baldwin Park's Osprey Tavern should make it a true dining destination, though no opening date has been announced as yet ... Hawkers Asian Street Fare will open another outpost this summer in St. Petersburg's Edge District.

Look for the Sanford Brewing Company to open this summer at 400 Sanford Ave., and Black Cauldron Brewing this fall in downtown Orlando. Meanwhile, Ten 10 Brewery plans a March opening in Mills 50.

All on March 7: The Orlando Chili Cook-off at Festival Park celebrates its sixth year ($10-$15). Fresh From the Field, a grand outdoor event featuring a four-course meal served by Swan and Dolphin executive chef Robert Cioborowski, takes place at Tucker's Ranch in Winter Garden ($165 per person). Dine With the Departed at Kissimmee's Rose Hill Cemetery, an elegant dinner and lantern-lit graveyard tour, will appeal to gourmands with morbid tendencies ($60).

Finally, congratulations go out to chefs Kathleen Blake (Rusty Spoon), Scott Hunnel (Victoria & Albert's), James and Julie Petrakis (Ravenous Pig) and Hari Pulapaka (Cress) for being named 2015 James Beard Foundation Award semifinalists for Best Chef South.

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