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View Full Version : Field to Feast Dinner Features Walt Disney World Chefs



Wendy
11-10-2013, 07:50 PM
16132



Edible Orlando Magazine will host its Inaugural ‘Field to Feast Dinner’ on the 27th October 2013 at Long & Scott Farms in Zellwood, FL. The farm to table dinner features Walt Disney Word Chefs and will benefit the Second Harvest Kids Cafe who will receive 100% of the proceeds from this event.

The event will be from 4pm to 7 pm.

Walt Disney World Chefs will be preparing the following:

Victoria & Albert’s

Chef Scott Hunnel
Sommelier Rebecca Lewis

Lake Meadow Chicken Sausage with Zellwood Corn Succotash

California Grill

Chef Brian Piasecki
Sommelier Michael Scheifler

Spice-crusted Local Calico Scallops with Zellwood Pumpkin Ravioli, Toasted Pumpkin Seed Vinaigrette, Baby Sage, Buttered Brussel Sprouts, and Pumpkin Dust Brittle

Flying Fish Café

Chef Tim Keating
Sommelier Stig Jacobsen

Asian-inspired Uncle Matt’s Citrus-marinated Rock Shrimp and Local Calico Bay Scallop “Cocktail” with Salad of MacGregor Farms Greens, Herbs, Epcot Cucumber, and Bhut Jolokia-Kaffir Lime Vinaigrette

The Wave . . . of American Flavors

Chef Frank Brough
Sommelier Damaris Jimenez

Locally-sourced Sweet Potato Agnolotti with Bourbon-Maple Pork Belly, Liquid Caramel Corn, and Vanilla Powder

Epcot® Events

Chef Leonard Thomson
Sommelier Olaronké Olatunji

Suwannee Farms Florida Fresh Cab Beef Tenderloin over Balsamic Charred Onion Bread Pudding topped with Wine Reduction and served with Duck Fat Fries and Zellwood Sweet Corn Gelato

Florida Local at Epcot® International Food & Wine Festival

Chef Jens Dahlmann
Sommelier Tom Kovacs

Pasture Prime Mangalitsa Pork Arepa with Long & Scott Corn Esquites and Cahaba Farms Micro Cilantro

Cítricos

Chef Phil Ponticelli
Sommelier Keith Gimbel

Florida Pink Shrimp with Sunny Meadow Farms Egg Pasta with Sarasota Black Sturgeon Caviar

Disney Desserts

Pastry Chef Stefan RiemerSommelier Vicky Thompson

Squash Beignets served with Habańero-Corn Ice Cream with Madeira Glaze and Cocoa Dust

Chocolate Pot de Crčme with Bosc Pears, and Rye Bread Tuile

TICKETS:
$175 each / $325 per couple

Click here ('http://www.eventbrite.com/event/8169514237/es2/?rank=49') to purchase tickets.