Latest news with #WildFork
Yahoo
09-07-2025
- Business
- Yahoo
I herd that! Guests looking for leaner proteins are leaning into bison
I first had a bison burger in a diner on the west side of Manhattan in the early '90s. This city was my home, but it was not where the buffalo roam. Back then, not even on menus. And so, I had to try it. Leaner, but still juicy. Flavorful. Some might say earthy. Or sweet. It took quite some time before it began to show up with any real regularity in restaurants (at least on the East Coast), but slowly, surely, much like the eventual rebounding of this beautiful animal's once decimated numbers, bison is something we see more often when dining out, and even in grocery stores. Several in the Orlando metro, including Wild Fork in Winter Park, Petty's Meat Market in Longwood and The Local Butcher and Market in Winter Garden, carry it for your home-cooking purposes. But if you've never partaken of this noble and wholly American protein — and you might want to, since July is National Bison Month — there are quite a few options around the metro for meat sampling. Not to be too on-the-nose about it, but The Hangry Bison is one of them, with three locations around the metro: 250 West Plant St. in Winter Garden, 407-347-9099; 480 Orlando Ave. in Winter Park, 407-677-5000; 951 Market Promenade in Lake Mary, 321-363-3084; 'Bison protein is catching on fast, and for good reason. It's leaner than beef, loaded with nutrients like iron and B vitamins, and fits beautifully into health-focused diets,' says Hangry Bison marketing director Brenda Carrero. 'Because bison are usually grass-fed and raised with less environmental impact, they've become a solid pick for people who care about sustainability, too.' It's versatile, as well, she says: 'Think burgers, roasts, even tacos.' Best Burger: 2025 Orlando Sentinel Foodie Awards Guests at the HB restaurants, she says, enjoy the build-your-own option best. The basic burger starts at $18 with some toppings gratis and others added on for a range of 50 cents to $1.50 apiece. Each comes with your choice of side. Want more? Stampede through this herd of options. Sooooooo many people love The Whiskey. Enduringly, too. While tens of joints and trucks have come and gone over the years, live music, smooth pours and killer burgers have made this Sand Lake restaurant's vibe a slow, hot burn. And sometimes, that last part of the trifecta sees guests choosing bison over beef. 'We strive to have our guests enjoy top-notch gourmet burgers from our signature blend to unique game meats,' says The Whiskey's owner Katie Zagaroli. Indeed, culinary adventurers often find themselves here, exploring the flavors of all kinds of alternative proteins, including camel, elk and wild boar. All, she notes, 'are sourced from the west with strict regulations.' Of the menu's bison offerings, the Drunk Bison ($27.50) is a guest favorite, cooked to temperature and topped with applewood bacon, three thick Whiskey onion rings and a warm bath of housemade cheese sauce. Wanna try almost all the 'exotics' in one visit? Order The Beast, says Zagaroli. 'It's a blend of Wagyu, bison, elk and wild boar,' she notes. Bring someone for the camel burger and you've got all the game you can handle. The Whiskey: 7563 W. Sand Lake Road in Orlando, 407-930-6517; 'Disney's Wilderness Lodge is themed after the grandeur of the Pacific Northwest,' says the resort's chef, David Hutnick. 'Bison have a historical and ongoing connection to the Pacific Northwest, so adding a bison burger to the menu made perfect sense as a fun twist to a traditional offering.' As such, Geyser Point Bar & Grill's bison cheeseburger features bacon, sweet onion straws, marionberry sauce, and garlic aioli with lettuce and tomato. 'Guests the unique flavor combination,' he says. 'It's the most popular menu offering at Geyser Point.' Geyser Point: Disney's Wilderness Lodge, 901 Timberline Drive in Lake Buena Vista, 407-939-5277; They've had bison on the menu since 2018, says Teak owner Jon Proechel, and it's definitely not going anywhere. 'So many people are getting more adventurous in their choices,' he notes, 'but for others, it's more of a health-based decision, since bison is a leaner option.' Teak's got roughly 30 burgers on its menu, Proechel says, 'and the bison is always in our top five. We also do a bison-elk-wild boar-Wagyu blend, as well.' Three bison offerings will become four in about a month, he teases, 'but guests can always build their own or sub a bison patty in for any other burger they want. People do it all the time.' Teak Neighborhood Grill: 6400 Time Square Ave. in Orlando, 407-313-5111; Sous chef Jennifer Arroyo has seen several menu turnovers since she started at this Kissimmee eatery two and a half years ago, but the bison meatloaf, an original recipe she says has been with the growing chain since its founding 20+ years ago, hasn't gone anywhere. 'I love working with bison because it cooks up moist and holds onto its flavor without being overly fatty,' she says. She also thinks the dish — wrapped in bacon, piled atop creamy potatoes — is well suited to Lazy Dog's 'Wyoming cabin' atmosphere. 'It's one of those hearty dishes that sticks to your ribs, keeps you warm and fills you up,' she notes. The Central Florida weather doesn't seem to discourage anyone from ordering it, either. 'There are times we'll sell a bunch of the meatloaf, and I'm thinking, 'it's like 105 outside, doesn't anyone want a salad?' But people just love it.' Lazy Dog Restaurant & Bar: 8019 W. Irlo Bronson Memorial Highway in Kissimmee, 689-228-4418; 'Everyone loves a good burger, but we wanted to appeal to those who consider themselves a little more health-conscious,' says Liz Lasher, chef at this Lake Mary eatery. 'Bison is a pretty lean meat and a great alternative to get more protein in your diet.' It's a popular order among the lunch crowd, she says. 'It's filling, and you're able to modify and add toppings like sautéed onions, mushrooms, jalapeños or fried eggs. Our guests can tell that we don't buy frozen, pre-pattied burgers. They're made fresh every morning, and I think that's why they're so popular. Guests know they're getting a quality burger with fresh ingredients.' The Vineyard Wine Company: 1140 Townpark Ave. in Lake Mary, 407-833-9463; Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @ Email: amthompson@ For more foodie fun, join the Let's Eat, Orlando Facebook group. Our 2025 Foodie Award winners list revealed — see who won
Yahoo
09-07-2025
- Business
- Yahoo
I herd that! Guests looking for leaner proteins are leaning into bison
I first had a bison burger in a diner on the west side of Manhattan in the early '90s. This city was my home, but it was not where the buffalo roam. Back then, not even on menus. And so, I had to try it. Leaner, but still juicy. Flavorful. Some might say earthy. Or sweet. It took quite some time before it began to show up with any real regularity in restaurants (at least on the East Coast), but slowly, surely, much like the eventual rebounding of this beautiful animal's once decimated numbers, bison is something we see more often when dining out, and even in grocery stores. Several in the Orlando metro, including Wild Fork in Winter Park, Petty's Meat Market in Longwood and The Local Butcher and Market in Winter Garden, carry it for your home-cooking purposes. But if you've never partaken of this noble and wholly American protein — and you might want to, since July is National Bison Month — there are quite a few options around the metro for meat sampling. Not to be too on-the-nose about it, but The Hangry Bison is one of them, with three locations around the metro: 250 West Plant St. in Winter Garden, 407-347-9099; 480 Orlando Ave. in Winter Park, 407-677-5000; 951 Market Promenade in Lake Mary, 321-363-3084; 'Bison protein is catching on fast, and for good reason. It's leaner than beef, loaded with nutrients like iron and B vitamins, and fits beautifully into health-focused diets,' says Hangry Bison marketing director Brenda Carrero. 'Because bison are usually grass-fed and raised with less environmental impact, they've become a solid pick for people who care about sustainability, too.' It's versatile, as well, she says: 'Think burgers, roasts, even tacos.' Best Burger: 2025 Orlando Sentinel Foodie Awards Guests at the HB restaurants, she says, enjoy the build-your-own option best. The basic burger starts at $18 with some toppings gratis and others added on for a range of 50 cents to $1.50 apiece. Each comes with your choice of side. Want more? Stampede through this herd of options. Sooooooo many people love The Whiskey. Enduringly, too. While tens of joints and trucks have come and gone over the years, live music, smooth pours and killer burgers have made this Sand Lake restaurant's vibe a slow, hot burn. And sometimes, that last part of the trifecta sees guests choosing bison over beef. 'We strive to have our guests enjoy top-notch gourmet burgers from our signature blend to unique game meats,' says The Whiskey's owner Katie Zagaroli. Indeed, culinary adventurers often find themselves here, exploring the flavors of all kinds of alternative proteins, including camel, elk and wild boar. All, she notes, 'are sourced from the west with strict regulations.' Of the menu's bison offerings, the Drunk Bison ($27.50) is a guest favorite, cooked to temperature and topped with applewood bacon, three thick Whiskey onion rings and a warm bath of housemade cheese sauce. Wanna try almost all the 'exotics' in one visit? Order The Beast, says Zagaroli. 'It's a blend of Wagyu, bison, elk and wild boar,' she notes. Bring someone for the camel burger and you've got all the game you can handle. The Whiskey: 7563 W. Sand Lake Road in Orlando, 407-930-6517; 'Disney's Wilderness Lodge is themed after the grandeur of the Pacific Northwest,' says the resort's chef, David Hutnick. 'Bison have a historical and ongoing connection to the Pacific Northwest, so adding a bison burger to the menu made perfect sense as a fun twist to a traditional offering.' As such, Geyser Point Bar & Grill's bison cheeseburger features bacon, sweet onion straws, marionberry sauce, and garlic aioli with lettuce and tomato. 'Guests the unique flavor combination,' he says. 'It's the most popular menu offering at Geyser Point.' Geyser Point: Disney's Wilderness Lodge, 901 Timberline Drive in Lake Buena Vista, 407-939-5277; They've had bison on the menu since 2018, says Teak owner Jon Proechel, and it's definitely not going anywhere. 'So many people are getting more adventurous in their choices,' he notes, 'but for others, it's more of a health-based decision, since bison is a leaner option.' Teak's got roughly 30 burgers on its menu, Proechel says, 'and the bison is always in our top five. We also do a bison-elk-wild boar-Wagyu blend, as well.' Three bison offerings will become four in about a month, he teases, 'but guests can always build their own or sub a bison patty in for any other burger they want. People do it all the time.' Teak Neighborhood Grill: 6400 Time Square Ave. in Orlando, 407-313-5111; Sous chef Jennifer Arroyo has seen several menu turnovers since she started at this Kissimmee eatery two and a half years ago, but the bison meatloaf, an original recipe she says has been with the growing chain since its founding 20+ years ago, hasn't gone anywhere. 'I love working with bison because it cooks up moist and holds onto its flavor without being overly fatty,' she says. She also thinks the dish — wrapped in bacon, piled atop creamy potatoes — is well suited to Lazy Dog's 'Wyoming cabin' atmosphere. 'It's one of those hearty dishes that sticks to your ribs, keeps you warm and fills you up,' she notes. The Central Florida weather doesn't seem to discourage anyone from ordering it, either. 'There are times we'll sell a bunch of the meatloaf, and I'm thinking, 'it's like 105 outside, doesn't anyone want a salad?' But people just love it.' Lazy Dog Restaurant & Bar: 8019 W. Irlo Bronson Memorial Highway in Kissimmee, 689-228-4418; 'Everyone loves a good burger, but we wanted to appeal to those who consider themselves a little more health-conscious,' says Liz Lasher, chef at this Lake Mary eatery. 'Bison is a pretty lean meat and a great alternative to get more protein in your diet.' It's a popular order among the lunch crowd, she says. 'It's filling, and you're able to modify and add toppings like sautéed onions, mushrooms, jalapeños or fried eggs. Our guests can tell that we don't buy frozen, pre-pattied burgers. They're made fresh every morning, and I think that's why they're so popular. Guests know they're getting a quality burger with fresh ingredients.' The Vineyard Wine Company: 1140 Townpark Ave. in Lake Mary, 407-833-9463; Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @ Email: amthompson@ For more foodie fun, join the Let's Eat, Orlando Facebook group. Our 2025 Foodie Award winners list revealed — see who won
Chicago Tribune
30-05-2025
- Business
- Chicago Tribune
With exotic items as well as traditional offerings, new Wild Fork meat market in Aurora focuses on variety
With a variety of exotic items like alligator and wild boar along with more traditional meat and seafood items, the new Wild Fork shop in Aurora aims to offer a variety of options for carnivores and fish eaters alike. The Aurora Wild Fork meat and seafood market at 936 S. Route 59 opened in May and is the company's 12th location in Illinois, with a total of nearly 100 stores in the U.S. as well as locations in Canada. Wild Fork is known for its wide variety of frozen meats, seafood and specialty items, Josiah Correll, team leader at the Aurora location, said. He said early response to the new outlet has been better than expected. 'We carry the usual pork, beef, lamb and poultry but also have bison, elk, venison, duck, wild boar, ostrich and alligator,' Correll said. 'As far as coming to Aurora, this is in an up-and-coming neighborhood, and is in a position to serve a lot of people. So far, foot traffic has been very positive and we have exceeded our expectations as far as sales are concerned.' Correll said the opening of the shop in late spring dovetailed nicely with the start of the barbecue season, and also pointed to the more unusual items that can be purchased at the location. 'I think that people love it. They love that they can come here and try something different,' he said. 'It's something new and they explore a little bit. We try to make it accessible. We're not going to just have the go-to staples like regular ground beef or burgers, but something different if you want to dip your toes in the waters of making a little alligator tenderloin or elk or whatever.' While the staples from hot dogs and sausages to steaks and chops remain the best sellers, Correll said the specialty meat items 'are selling much better than you'd think.' 'People every day come in say, 'Tell me about the kangaroo or the ostrich,' absolutely. They want to know how to cook it, what does it taste like, what can I expect, what is a good way to prepare it,' he said. 'For me, the best way to prepare something is to keep it as simple as possible to really get the flavor.' The store receives two pallets of products three times a week equal to a couple thousand pounds in total. Correll said there is a 100% satisfaction guarantee for those who try one of the store's more exotic products and don't like it. 'If you didn't like something, we'll refund your money. We stand by our products,' he said. Products are flash frozen as soon as possible after being processed, he said. No butchering is offered at the store and items all come already packaged. Most of the beef comes from Nebraska and Colorado 'as well as some access to Brazilian and Argentinian beef and wagyu from Japan and Australia.' 'We want this to be your go-to spot for meat and seafood. We want to be your new modern-day butcher,' Correll said. Allen Jorzak of Streamwood said he heard about Wild Fork thanks to a friend in Florida. 'He lives in Florida and does a lot of barbecue and has been doing some promotional stuff for Wild Fork down in Florida on TV,' Jorzak said while shopping at the Aurora location recently. 'I asked my wife about this and we thought we should check it out. One of the main things we came down for was a triple-blend burger we've had before elsewhere and liked.' Jorzak's wife Fran said she and her husband 'always shop together' adding that she 'likes to make everything.' 'The prices here look good,' she said. 'I'm checking everything including where it's sourced from.' Bryan Witte of Naperville was recently in for his first visit to the shop. 'My wife spoke to someone who told her this is the best-quality meat you can buy,' he said. 'I'm a home cook and I cook every meat and every meal. I'm looking for a wide variety of items and want to check out their scallops and maybe sushi-grade salmon.' Robin Gaffney of Naperville likewise said it was her first visit and that a friend, who is a former chef, recommended the store. 'He just loves it and anytime he has a recommendation I have to try it out,' she said while holding a box of oysters Rockefeller. 'It's so organized and easy to find things and I like different meats from different parts of the world.'
