Disney Boardwalk’s Flying Fish Cafe is a “Coney Island” styled restaurant specializing in seafood and steaks – and locally sourced ingredients – and may be one of Central Florida’s best kept secrets.

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Flying Fish Cafe Chef de Cuisine Tim Keating is a 4-time consecutive James Beard Foundation finalist (Best Chef – Southwest 2001-2004) and a big proponent of locally sourced Florida ingredients.

The menu here changes frequently to showcase the seasonality of these ingredients but some dishes, like the Idaho Potato-wrapped Red Snapper over a Leek Fondue and the Angus steak, are mainstays.

From Sunday-Thursday, the Chef’s Tasting Wine Dinner, hosted at the Chef’s counter directly in front of the kitchen at Flying Fish Cafe, features a savory 5 course prix fixe menu paired with expertly chosen wines. The Chef’s Tasting Menu changes daily featuring dishes such as miso-cured yellowfin tuna with shirred quail egg or ginger-laced Maine lobster ravioli. Reservations must be made at least one day in advance - 407-939-2398.

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Chef Keating explains that his kitchen philosophy is “close to the product - Farmers, Ranchers, Fish Mongers, Wine makers, Cheese makers . . . seasonality is a huge part of my world of capturing products at their utmost perfection of freshness & ripeness.”

On Friday, May 31st, 2013, I was honored to be invited to attend an evening of The Flying Fish Café’s ever-changing Winery Series Events featuring Copain Wines from Healdsburg, California with Mr. Tony McClung, General Manager. Copain Wines is best known for its cool-climate Pinot Noir and Syrah.

This dinner was truly one of the most memorable, most delicious dinners I have had in my life – in my life – and I’ve experienced quite a few “great” dinners.

From start to finish, the great service, the warmth of the chef and team, the wonderful dishes and paired wines…truly all a culinary masterpiece.

The meal began with a plate of amuse bouches – salume, prosciutto, Marcona almonds, and crispy rillette-stuffed olives – each item a wonderful, savory salty delight. The 1st Course was a smooth, creamy Roasted Triple Sweet Zellwood Corn Bisque served with little chunks of corn and bacon beignets, Florida rock shrimp, and a nice piece of Serrano ham cracklin. Fennel Pollen and Herb-roasted Maine Lobster with a Saffron Arancini Torta, “Teriyaki” Yellowfin Tuna with Confit Moulard Duck Legs, Asian Mushrooms and Golden Beets, Super Slow-Cooked Kurobuta Pork Belly & Sliced Tenderloin with Berkshire Bolognese-laced Gnoccchi – all just so divine.

The most sincerest compliments to Chef Tim Keating and the team at Flying Fish Cafe for producing such wonderful, delicious food.

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Mr. McClung with Chef Tim Keating of Flying Fish Cafe at Disney’s Boardwalk.

Degustation Menu

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Amuse Bouches:

Tastino of Artisan Salume, Prosciutto,Marcona Almonds & Crispy Rillette-stuffed Olives

Tous Ensemble Rosé 2011
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1st Course: Roasted Triple Sweet Zellwood Corn Bisque

Corn and Bacon Beignets, Florida Rock Shrimp & Serrano Ham Cracklins

Tous Ensemble Chardonnay 2011
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Second Course: Fennel Pollen and Herb-roasted Maine Lobster

Saffron Arancini Torta, Spiced Nebrodini Bianco and Fennel

Brousseau Chardonnay 2010
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First Entrée: “Teriyaki” Yellowfin Tuna

Confit Moulard Duck Legs, Asian Mushrooms and Golden Beets

Monument Tree Pinot Noir 2010
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Second Entrée: Super Slow-Cooked Kurobuta Pork Belly & Sliced Tenderloin

Berkshire Bolognese-laced Gnocchi, Pecorino Toscano Stagionato

Halcon Syrah 2009 along with Special Surprise Selection from the Winery

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“Cheese as Dessert”: Poached Pear, Fresh Chèvre & Kiln-dried Fig Creation

Aged Chèvre Frico, Truffled Balsamico and Honey

Arrowhead Mountain Library Selection Zinfandel en Magnum 2000

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Flying Fish Café on Urbanspoon



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