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Foreigners Journey

• 160 West Plant Street Winter Garden, FL 34787

Foreigners Journey amazes audiences worldwide with their high-energy authentic tribute to Rock and Roll’s iconic legends Foreigner and Journey. Fusing the music of these two best-selling rock acts, a Foreigners Journey show packs a double punch for fans of both bands.

This band features legendary top hits and power ballads such as “Feels Like the First Time,” “Hot Blooded,” “I Want to Know What Love Is,” “Separate Ways,” “Anyway You Want It,” and “Don’t Stop Believing” to name a few. To nail these songs is not an easy task, and front man Keith Carmichael stuns audiences with his limitless vocal range and identical tone. Foreigners Journey delivers a powerhouse performance and an unforgettable experience!

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Foreigners Journey: a Tribute To Foreigner and Journey Orlando

Foreigners Journey: a Tribute To Foreigner and Journey is coming to Orlando on July 15th, 2022 . At 8:00 pm the crowd will erupt in a joyful sound as the show begins. Will you be there? We'd like to help if we can, there may be presales listed down below, links to tickets and marketplaces where you can find tickets. I hope you get the chance to enjoy Foreigners Journey: a Tribute To Foreigner and Journey, I'm sure it will be a great time.

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Hey, are you looking for presale listings for tickets in Orlando? Check out WiseGuys - since 2006 they have been publishing reliable presale info for hot shows, concerts and theater events too. Check out what they have happening in Orlando, FL now.

Public Sale Info for Foreigners Journey: a Tribute To Foreigner and Journey

Starts: Feb 18 2022 @ 1:15pm Ends: Jul 15 2022 @ 8:00pm Buy Face Value Tickets

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Next events taking place at tin roof - orlando :, emotional boy album release show · jun 27 2024 @ 7:00pm, outlaw apostles - nashville hits the roof · jul 18 2024 @ 8:00pm, nearby venues with upcoming events:.

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Foreigners Journey

Foreigners journey authentically performs the music of two of rock & roll’s most iconic acts, foreigner and journey..

Foreigners Journey is a unique top national touring act dedicated to authentically performing the music of two of rock and roll’s most iconic acts, Foreigner and Journey. Beyond these two epic acts, Foreigners Journey also performs other rock and roll acts from the 70s & 80s .

According to the RIAA (Recording Industry Association of America), Foreigner is hailed as one of the most popular rock acts with album sales that exceed 80 million. Journey is the 25th bestselling band with worldwide sales of close to 90 million albums making them two of the best-selling bands of all time.

The Foreigners Journey show combines the music of these two, powerhouse acts with legendary songs such as ‘Feels Like The First Time’, ‘Hot Blooded’, ‘I Want To Know What Love Is’, ‘Separate Ways’, ‘Anyway You Want It’ and ‘Don’t Stop Believing’. Surely no mean feat. To accomplish this tribute requires some of the best talents the country has to offer.

One of the top Tribute shows in the nation, Foreigners Journey has mounds of raw talent, decades of experience, and frequently repeats performances at theaters and festivals for tens of thousands of fans.

About the Lead Singer of Foreigners Journey :

Keith Carmichael Few singers can transform their voice to parallel the duplex of the top singers in the business and even fewer would begin to try however Carmichael does it in spectacular fashion, with near limitless range and identic tone.

A performer since the age of 13 Carmichael has toured all throughout the USA with various acts and recently posted a video performing the Journey classic ‘Faithfully’ which has received close to one million views and climbing. “My goal is to combine the music of these two iconic bands into one amazing show for our fans and fans of Foreigner and Journey music. To give them an experience they will never forget” exclaims the frontman of Foreigners Journey .

Foreigners Journey is a unique rock & roll experience for your ears!

From heartwarming power ballads to anthems, Foreigners Journey is more than a tribute band –  they’re a time machine with evocative vocals and infectious energy.

Act Type: Rock & Roll

Production Style: Mainstage

Duration: up to 4 hours [40-minute sets – 20-minute breaks]

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Foreigners Journey

FOREIGNERS JOURNEY amazes audiences world-wide with their HIGH-ENERGY authentic tribute to Rock and Roll’s iconic bands, Foreigner and Journey. Fusing the music of these two BEST-SELLING rock acts, a FOREIGNERS JOURNEY show packs a double punch for fans of both bands.

Featuring legendary top hits and power ballads such as, “Feels Like the First Time,” “Hot Blooded,” “I Want to Know What Love Is,” “Separate Ways,” “Anyway You Want It,” and “Don’t Stop Believing” to name a few.

All images by Marci Kay Photography

We are Foreigners Journey

St. Petersburg, FL, United States

850-240-8595 . Email us

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“The music and energy of two legendary stadium rock bands comes together in one electrifying show! Their repertoire of classics hits by Foreigner and Journey provide a crowd-pleasing night of unforgettable music. Get your wine coolers, mullets and stone washed jean vests ready for a night of sing along debauchery and dance grooves that will pop you from your seats. From heartwarming power ballads like “Faithfully,” “I Want to Know What Love Is,” to anthems like “Feels Like The First Time,” “Don’t Stop Believin’,” “Cold As Ice” and “Any Way You Want It,” Foreigners Journey are more than a tribute band. They’re a time machine, and their energy is infectious!” LEAD SINGER RUDY CARDENAS: With over 18 years in the LA music scene, Rudy Cardenas has made his mark on the industry with gritty, powerful, yet undeniably beautiful vocals.

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Everything i ate — and drank — at foreigner restaurant’s 10-course dinner.

Amy Drew Thompson / Orlando Sentinel

Canele cake with rhubarb and champagne vinegar compote and charcoal berries in their consomme alongside strawberry gelato.

A platter featuring macarons and handmade filled chocolates. Paired with Lineage coffee, it was served alongside dessert.

Where''s the beef? On this night, it came at the end and with a Brazilian name, "Picanha." Aged Wagyu beef, confit potato, truffle mousse, hedgehog mushrooms in foie gras fat, local arugula and bordelaise.

The team: Chef Bruno Fonseca (from left), sous chef Téo Lemaire, sommelier/front-of-house manager Rami Ayoub, server Tracy Tran, chef Jeremy Gross.

Duck: Hay smoked, aged and pressed, served with orange puree and beets, white asparagus vanilla salad and hazelnuts.

Among the evening''s highlights, warm foie gras served in a charcoal banana tartlet with sherry vinegar, coconut chantilly and port wine caramel. What a looker.

Sommelier Rami Ayoub pours one of the night''s pairings.

The Hand That Feeds: Oysters were always a thing at The Foreigner and that tradition continues in its new home. Oysters in an eggshell (poached oysters, potato and turnip mousse, lemon, brown butter crumble, Osetra caviar) will be a regularly featured course.

Patrick Chin / Courtesy photo

Bruno Fonseca preps for guests at the counter of Foreigner Restaurant in Orlando''s Audubon Park Garden District.

Creste de Gallo Pasta: squid ink, tomato and anchovies, aged mackerel on charcoal, lemon/mascarpone mousse.

Foreigner chefs Téo Lemaire (left) and Jeremy Gross.

Now that''s a salad: Carrots charred with honey and cinnamon, black cumin and yogurt, dandelion greens and cashews with carrot-ginger syrup.

The bread & butter course will be at every dinner, too. Gorgeous triple-black bread from CM Bakari is served with ridiculous black garlic truffle butter. Here, the bread is piled with octopus-aleppo salami from the charcuterie course. The two are served together.

Executive Chef Bruno Fonseca has long likened these confiance dinners — French for “trust,” guests leave the menu to the chef — to entertaining guests in his own home and truly, he is an affable sherpa to this luxe but undeniably lax experience. Friendly and free-spirited, Brazilian-born Fonseca is an ideal host for guests experienced in this sort of intimate, high-level fine dining and also those more likely to be reticent or concerned about things like etiquette or a deep knowledge of food or wine.

In fact, he says that’s why folks in the latter group should come.

“To enjoy things that are different, to learn the whys and whats in a way that is approachable, human.”

Sure, the welcome mocktail — bracing and briny, a dehydrated orange slice its tiny, tony fascinator — is upmarket. And yes, Fonseca may have his own duck press — it’s new; he delights in showing it off at our dinner — but talk to him about the foie gras and you’ll hear stories of Foreigner’s zero-waste policy (every single part of the duck is used, whether for seared breast, jus or confit thighs for the decadent duck grilled cheese at Fonseca’s casual Plant Street Market oyster bar ). Ask about the pea tendrils and you might learn about the many local farms from which he sources. Remark on the chocolates you’ll enjoy during coffee service and he may crack wise about his French sous chef, whose pastry chef wife, Halona Simon, crafts these exclusively for Foreigner dinners.

The marble and fixtures and paintings by local artist Jennifer Columbus (for sale, by the way) ooze opulence, as does the stemware, silverware, dinnerware — but despite the elegant trimmings, there isn’t an ounce of pretension.

Which is why when Foreigner finally opened its permanent doors, years of regulars lined up to book a seat at the counter. In fact, the acorn-fed Ibérico ham we enjoyed, Lady Jenny, was named after one of them.

So, yeah. You’ll get a lot for your $175 — knowledge, new friends perhaps, and oh, that food. Wine pairings are extra: $80 for premium, $150 for reserve. $20 more for coffee service. You’ll get two hours’ of the team’s time (not to mention the hours spent preparing many of the elements of this haute feast).

But in that time, between the 10-seat counter and the lovely table where dessert and coffee are served, host Fonseca — who enjoys Popeyes’ chicken as much as Perigord truffles — ensures you don’t feel like a foreigner for one second.

Here’s what we ate in March:

Oysters in an eggshell

Pairing: Bonnet Ponson, Second Nature, Champagne, France NV

“We always served oysters at the Foreigner pop-up and wanted to keep doing so,” Fonseca explained. “I also wanted do something that had caviar with a warmth to it.”

As fish bones, and therefore stock, are always at the ready, this new signature menu item — it’s not going away — features an oyster poached in fish fumet topped with a potato-turnip mousse, served warm in an eggshell. Look for new locally made ceramic eggshells, sleek and noir, in future iterations.

“I feel like there needs to be touches that are very luxurious,” says Fonseca, for whom caviar is a must on every menu. “In this dish, it is delicious and warm and soothing.”

Pairing: Rolly Gassman, Sylvaner, Alsace, France

In this “salad” course, guests were wowed by local carrots from Sugartop Farms.

“They are stunning,” Fonseca opined. “I had to do something with them.”

He chose to char using honey (from another local, BigDaddy’s Organic Farm ), Portuguese olive oil and cinnamon, “which goes in there to play with the black cumin we put in the yogurt. The sweetness of those spices and the bitter greens of dandelion are a nice contrast, as is the vinegar.” Layers of herbs and shallots add more depth. “And there is no waste. We made the syrup with leftovers of carrot and ginger and turned the leftovers of that into a pulp and powder.”

Bread & Butter

“None of this is going away,” says Fonseca of this, the other locked-in menu item. And for those of you yet to partake, be glad. The bubble-laden black sourdough, made with activated charcoal and black cocoa, is a Foreigner exclusive from local purveyor CM Bakari. The butter features black garlic, truffles and porcini and with its whisper of crunchy salt on top will haunt your hungriest dreams. It is served alongside the charcuterie course.

Charcuterie

Pairing: Cristom, Chardonnay, Williamette Valley, Oregon

“We always want to do a shareable dish, and this is it,” Fonseca says. “It’s our take on charcuterie, how we want to eat charcuterie.” In March, that was with seafood and pork. Octopus salami, an homage to his native Brazil with mortadella made from golden tilefish. “Both very delicious. Both very different from what people are used to, which is what we want to do. And the plates came back empty every time.” To accompany the rich meats, fennel with saffron and orange, cold bean salad, and red pepper pistou with olive oil and anchovies — each made with locally procured produce. And remember Lady Jenny, the Ibérico? We enjoyed a few slices during this course, as well.

Elegant. Whimsical. Unfathomably delicious. That’s how I’d describe this one, which I initially took for a chicken heart during the Fonseca’s prep. The inclusion of banana and coconut were specific nods to foods he loved as a child. “There was also my Portuguese background with the Port, which my parents drink every Christmas. Foie, being so rich, really needs acidity and plays really well with sweetness. Most people don’t realize it, but the banana is both. We also use a sherry vinegar and a few other spices. The tart shell offers the necessary crunch and gives it more depth.”

Pairing: Weingut , Pet-Nat Rosé, Pfalz, Germany

Creste de Gallo Pasta

Pairing: Ochota Barrels, Grenache, South Australia.

With housemade pasta named for a cockscomb — and ideal for hanging onto the tomato-anchovy-garlic sauce in which it is tossed, this course, says Fonseca, speaks to something he wanted to have once he knew Foreigner would have its own space: a dry-aging program.

“We aged the mackerel about 14 days,” he notes. “And there was a little lemon mascarpone at the bottom for a little more richness. It was delicious, a hard dish to get rid of!”

Pairing: André Brunel, Cuvée Sabrine, Rhône, France

“This was aged about 16 days and slightly smoked in hay, which gave it beautiful color and caramelization,” he explains. Served with roasted beets from Sugartop and an orange puree, some hazelnuts were thrown in for crunch. “I love that dish. It’s seasonal and will go a little while longer.”

Pairing: Sijnn, kingfisher, Malgas, South Africa

It is Brazil’s favorite cut, flavorful and — generally speaking — quite economical. This one, however, comes from Wagyu, which doesn’t mean the cattle listened to classical music, but farmers do take great care in perpetuating a stress-free existence for this fat-rich meat. In this dish, it’s 16-day-aged before it hits the binchotan and served with confit potato, truffles and a local arugula salad.

“We went very traditional on that one, but it’s absolutely delicious,” says Fonseca. “I think the biggest contribution the U.S. has had in international cuisine is the steakhouse. They’re awesome. It might be simple, but a steak and a potato is always incredible.”

Miti de Cana

The cheese course in March came in the form of a petit four with raspberry, a mousse of Miti de Cana, a soft, ripened goat cheese popular in both Spain and Portugal.

“It had elements of sweetness,” says Fonseca. “It was fragrant, with crunch and creamy-delicious goat cheese.”

The pairing here was the same as the dessert course into which this easily flowed. Also, there was chocolate. Which, much like dessert, meshed nicely with hot Lineage Coffee.

“Coffee is a part of the meal that in this country they don’t often pay attention to,” says Fonseca. “In Brazil, always, at the end of the meal you get coffee. And it helps highlight the chocolates and bonbons, too.”

Strawberries & Rhubarb

Pairing: Domaine la Tour Vielle, Banyuls, Languedoc, France

Who doesn’t love cake and ice cream?

“We wanted to do something traditional so the cake is caramelized on the outside and moist and oozy on the inside. It’s truly an homage to Big Daddy’s, with those amazing strawberries … we made a compote of rhubarb and champagne vinegar for the top of the cake, and with all the leftover fruit we made a gelato.”

The menu here changes monthly. Look for ingredients to get lighter as the weather heats up. More seafood. Cooler salads. Beef presented in ways that are less heavy, like carpaccio or tartare. Foie in torchon or terrine form.

More info: 2816 Corrine Drive in Orlando, 321-517-6985; foreignerrestaurant.com/

Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie or email me at [email protected] , and your question could be answered in the Ask Amy Drew column. For more foodie fun, join the Let’s Eat, Orlando Facebook group .

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At one point not too long ago, they toured the world as a one-two combination, but don’t count on it happening again. Luckily, you can count on Foreigners Journey, a veritable tribute-band supergroup, to deliver the unforgettable experience of seeing both bands in one knockout show.

Foreigners Journey comprises veteran members of the music scene, guys who’ve made it with their own original music. But since 2014 they’ve also dedicated themselves to something larger, a supergroup intent on bringing the sounds, sights, and emotional thrills of two of rock ‘n’ roll’s greatest bands to eager fans around the Northeast and beyond.

Featuring American Idol Rudy Cardenas on Lead Vocals. Keyboardist Paul Kochanski, Bassist Joe Pettengill and Drummer Art Mambuca (and his sprawling double kick-drum kit) all played together in the Journey tribute band Captured. And, rounding out the band is hotshot Guitarist Kevin Herrera.

Their repertoire of note-for-note classics by Foreigner and Journey provide a crowd-pleasing night of unforgettable music, ready for singing along, jumping out of your seat to bounce and sway, or maybe even slow dancing (for those nostalgic for high school in the ‘80s). From power ballads like “Waiting for a Girl Like You,” “I Want to Know What Love Is,” and “Open Arms” to anthems like “Hot Blooded,” “Don’t Stop Believin’,” and “Any Way You Want It,” Foreigners Journey are more than a tribute band. They’re a time machine, and their energy is infectious.

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Mexican and Guatemalan presidents meet at border to discuss migration, security and development

Edgar H. Clemente

Associated Press

Copyright 2023 The Associated Press. All rights reserved

FILE - Migrants begin their journey north in hopes of reaching the U.S. border, in Tapachula, Chiapas state, Mexico, April 23, 2023. Mexico President Andrs Manuel Lpez Obrador and Guatemala President Bernardo Arvalo met Friday, May 17, 2024, in this Mexican border city to tackle issues of shared interest, foremost among them immigration. (AP Photo/Edgar Hernandez Clemente, File)

TAPACHULA – Mexico President Andrés Manuel López Obrador and Guatemala President Bernardo Arévalo were meeting Friday in this Mexican border city to tackle issues of shared interest, foremost among them immigration.

Arévalo, who took office earlier this year, noted that they were meeting in the same city where his father Juan José Arévalo, a former president of Guatemala, had met with his Mexican counterpart, Manuel Ávila Camacho, in 1946.

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“We want a border that unites, a border that unites our people, the Mexican people and the Guatemalan people, a border that allows us to develop and grow together, with reciprocal benefit, trust, enthusiasm and collaboration,” Arévalo said.

But both countries are under pressure from the United States to increase control of their shared border to help control the flow of migrants north. The border also carries security concerns, as so many do.

Before their meeting – the first for the two leaders -- López Obrador said he was worried about security in the border area. Two Mexican cartels have been battling for control in the area, causing death and displacement in remote, rural areas as they try to assert control of the drug, migrant and weapons flows through the area. He said Guatemala was concerned too and the leaders would discuss how to address it.

The encounter also comes at a time of intense diplomatic activity between the United States and Mexico and with other countries in the region as the administration of U.S. President Joe Biden tries to get a handle before the November election on migration to the U.S.-Mexico border that reached record levels in late 2023.

Mexico Foreign Affairs Secretary Alicia Bárcena said Tuesday that Mexico, the United States and Guatemala are in agreement that they will direct more resources to the Mexico-Guatemala border, accelerate development programs, commerce and job creation. She also said Mexico would discuss issuing more temporary work visas to bring Guatemalan labor to Mexico.

Perhaps to that end, López Obrador announced Friday that Mexico plans to extend a cargo train line that spans a narrow isthmus its the south to the Guatemalan border. He also repeated his interest in eventually extending his Maya Train legacy project to Guatemala’s Peten jungle, something Arévalo’s predecessor declined.

For migrants headed north, the critical points in their journey tend to be the Darien Gap on the border of Colombia and Panama where 500,000 migrants – mostly Venezuelans – crossed last year and then again at the Mexico-Guatemala border.

Panama’s President-elect José Raúl Mulino has promised to shut down traffic through the Darien. To what extent he can remains to be seen.

On Friday, Panama’s outgoing immigration chief said the country was incapable of carrying out mass deportations.

“We can’t make it massive because of the high cost and the coordination you have to do with the other countries,” Samira Gozaine, director general of Immigration said. “If we could deport all of those who enter we would do it.”

Bárcena, Mexico’s foreign minister, said the shared Mexico-Guatemala-Belize border is also important. But it is similarly challenging to police.

The border is long, mountainous and remote, filled with blind crossings for migrants and their smugglers. Those are many of the same routes currently being disputed by the Jalisco and Sinaloa cartels.

“We want to make that border space an exemplary space … no walls,” Bárcena said. “The people should feel they entered a country that is pleasant, that can offer them opportunities.”

Migrants have typically found traversing Mexico anything but pleasant. They are repeatedly robbed and kidnapped by organized crime and systematically extorted by Mexican authorities, who in recent years have either tried to contain them in the south or return them there time and again until they exhaust their resources.

The same day Bárcena spoke, Carlos Campos, a Venezuelan travelling with his wife sister and nieces and nephews, was flown from Mexico City back to Tapachula after trying to hop a train north.

“They sent us back and we’re (north) again,” he said as they made their way out of Tapachula.

AP writers María Verza in Mexico City and Sonia Pérez D. in Guatemala City contributed to this report.

Copyright 2024 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.