Thank you Second Harvest Food Bank of Central Florida for letting us kick off your new Chefs Night series Tuesday evening. In addition to the amazing meal, signature cocktail and wine pairing, Chef Norman Van Aken and his team brought along Second Harvest partner Lake Cares Food Pantry as their special guest. Dining is about community. Food is more than sustenance. #Feedhopenow

A Collaboration of Excellence - The Osprey Tavern and 1921 by Norman Van Aken bring their incredible culinary talents together for one memorable evening on Aug. 17. Thoughtfully selected wine pairings from Talley Vineyards of Arroyo Grande, Calif., are a highlight of this exceptional dining experience. Seating is limited, please call 352-385-1921 to reserve.

Happy Sunday Fun Day. Kick off your day at 11:30 a.m. with brunch and our bloody Mary platter, Korea Town chicken & waffles, and more!

We can't let the day end without a #NationalOysterDay salute to two menu items: At Sunday brunch, try the Katama Bay Oysters with Pickled Ginger Mignonette & Cocktail Sauce by the half and full dozen, or the Roasted Katama Bay Oysters with Sriracha Hollandaise & Pickled Shallots. At dinner, check out the Louisiana Raw Oysters with Pickled Ginger Mignonette & Cocktail Sauce, or the Louisiana Roasted Oysters with Sriracha Hollandaise & Pickled Shallots. Oh, so good!

“Though it’s cold and lonely in the deep dark night, I can see paradise by the dashboard light.” --- Meatloaf Back by popular demand Sunday Supper meatloaf with house made ketchup glaze, mashed potatoes, gravy and peas. Finish your meal with chef Gloriann's famous Sunday Sundae for dessert. Family-style service: $35 for 2 people; $70 for 4. Featured bottle pairings include a Chardonnay Louis Latour, Mâcon-Villages, France ’14 $25 Bottle; and Grenache Jermme Jouret “En Avant Doute”, Ardeche ‘15 $35 Bottle.

It's #NationalWatermelonDay! Enjoy our culinary team's summer salad, an ode to the sweet and luscious melon.

Thank you USAToday! https://usat.ly/2vp59K8 All the more reason to join us at two upcoming events (click the "events" tab on the left). We are supporting Second Harvest Food Bank of Central Florida in the Chef Series Aug. 8. On Aug. 17 we celebrate our one year anniversary with an exceptional chefs collaborative wine dinner. Chef Austin Boyd of Baldwin Park's The Osprey Tavern joins us in the kitchen and our wine director Adam Crane will showcase the wines of Talley Vineyards. Make your reservations today!

A collaborative wine dinner you don't want to miss: August 17 Baldwin Park's The Osprey Tavern joins Mount Dora's 1921 by Norman Van Aken to celebrate 1921's one year anniversary and the wines of Talley Vineyards. Chefs Austin Boyd and Camilo Velasco have designed a delicious multi-course menu. Tickets are $115 per person and available by calling 352-385-1921.

A collaborative wine dinner you don't want to miss: August 17 Baldwin Park's The Osprey Tavern joins Mount Dora's 1921 by Norman Van Aken to celebrate 1921's one year anniversary and the wines of Talley Vineyards. Chefs Austin Boyd (right) and Camilo Velasco are putting the finishing touches on the multi-course menu, and you can reserve your seat now. Tickets are $115 per person and available by calling 352-385-1921.

Special event coming up? Perhaps a wedding or rehearsal dinner? Our General Manager Tracy Gourley and our culinary team can make it a memorable event. These little cakes, which were developed by pastry chef Gloriann Rivera, are the perfect elegant finale for a reception or luncheon. From dinner for two to a party for 100, artistry guides our team.

If you missed last week's BBQ feast for Sunday Supper, you should join us this week for our Fish Fry! Chef is serving Cornmeal Dusted St. John's River Catfish with Bacon Speckled Hushpuppies, Swamp Cabbage Slaw & Sweet Potato Fries. Call 352.385.1921 to reserve, please note your interest as quantities are limited. See you this Sunday!

Join us for a unique dining experience and help feed Central Floridians in need. Our Guest Chef Night event series features local top chefs preparing a spectacular multi-course prix-fixe menu for 100 guests. When you choose to dine with us, you become part of our mission to fight hunger in our community and change lives. Revenue generated through our Guest Chef Night events is invested directly back into Second Harvest’s culinary training program, providing at-risk adults with the culinary, life and employability skills needed to obtain above-minimum-wage food industry jobs throughout Central Florida. Tickets are $100 per person MENU: Amuse-Bouche Ponce Inlet Wreckfish Brandade Fritters with Mojo Sabayon First Course Florida Cobia Ceviche with Salsa of Life, Avocado, Datil Chiles and Mezcal Second Course Caramelized Plantain Soup with Smoked Ham and Sour Cream Main Course Braised Pork Shoulder Glazed in Ancho and Guava with Hoppin' John, Benne Seed and Chicharrones Dessert Course Almond Financier Cake with Mango, Passion Fruit, Caramelized Pineapple and Toasted Meringue