Edible Orlando ‘Field to Feast Dinner’ Featuring Walt Disney World Chefs To Benefit Second Harvest Kid’s Cafe Program

Edible Orlando Magazine will host its Inaugural ‘Field to Feast Dinner’ on October 27, 2013 at Long & Scott Farms in Zellwood, FL. The farm-to-table dinner features several Walt Disney Word Chefs and will benefit Second Harvest Kid’s Cafe Program. Only 125 seats are available for this special event, so make sure to book your seat at EdibleOrlando.com

Inaugural Edible Orlando Field to Feast Dinner

benefitting the Kid’s Cafe Program of Second Harvest Food Bank of Central Florida

Date: Sunday, October 27 from 4-7 p.m.

Location: Long & Scott Farms in Zellwood, FL

Featured Walt Disney World Chefs:

Scott Hunnel of Victoria & Albert’s
Brian Piasecki of California Grill
Tim Keating of Flying Fish Cafe
Frank Brough of The Wave… of American Flavors
Leonard Thomson of Disney Events
Jens Dahlmann of Epcot® International Food & Wine Festival
Phillip Ponticelli of Citricos
Stefan Riemer of Disney Desserts

Tickets $175 each / $325 per couple
Only 125 tickets available at EdibleOrlando.com

*Purchase tickets: HERE

Edible Orlando 'Field to Feast Dinner'

(click image to enlarge)




Victoria & Albert’s
Chef Scott Hunnel

Sommelier Rebecca Lewis

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 Cafe
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 Pete Freidel

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

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 Riemer

Sommelier 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

This post was modified* with updated menu, flyer with sponsors, and direct link to purchase tickets



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