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Thread: Field to Feast Dinner Features Walt Disney World Chefs

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    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 to purchase tickets.
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