Inaugural Edible Orlando Field to Feast Dinner

The Disney Chefs are coming together for a fantastic cause!

The Inaugural Edible Orlando Field to Feast Dinner will feature the Disney World Chefs and benefit the Kid’s Café program of Second Harvest Food Bank of Central Florida. Come out, enjoy some delicious food and drink while helping feed the hungry children in Central Florida.

When: Sunday, October 27, 2013
Time: 4-7:00 pm
Where: Long & Scott Farms • Zellwood, Florida
Price: 175 each; 325 per couple

Featuring the following Disney World Resort Chefs:

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 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 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 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

Tickets available via EdibleOrlando.com

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