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 Habañero-Corn Ice Cream with Madeira Glaze and Cocoa Dust Chocolate Pot de Crème with Bosc Pears, and Rye Bread Tuile TICKETS: $175 each / $325 per couple Click here to purchase tickets.