Edible Orlando magazine is again teaming with the Walt Disney World chefs and Master Sommelier George Miliotes for the 6th annual Field to Feast Dinner Feb. 23 at Long & Scott Farms in Zellwood.

All proceeds benefit the Kids Cafe Program of Second Harvest Food Bank of Central Florida, an after-school meal service program that provides food to needy children in Orange, Seminole and Osceola counties. More than $100,000 has been raised since the event’s inception in 2013.

Celebrating locally sourced cuisine in an open-air setting with a casual dine-around, this year’s dishes will again be paired with wines, beers and cocktails. Live music, farm tours and a raffle also are part of the event from 3-6 p.m.

Featured Disney restaurants for 2019, each paired with a Disney sommelier, include Tiffins, California Grill, The Hollywood Brown Derby, Yachtsman Steakhouse, Be Our Guest Restaurant, the Epcot International Flower & Garden Festival chefs, Disney Park Events Operations and Premium Events chefs, Magic Kingdom Park pastry chefs and Disney’s Animal Kingdom Lodge Bakery team.

The event is presented by Edible Orlando magazine with Walt Disney World Resort as a major sponsor.

Tickets are $175 at edibleorlando.com. The event sold out the last five years.

Walt Disney World’s chefs have put together a truly magical menu for the 6th Annual Field to Feast, and each stellar station will feature a wine, beer or cocktail pairing selected by Master Sommelier George Miliotes.

Check out the menu below and get your tickets to join us at Long & Scott Farms on February 23, 2019. As always, 100% of the event’s proceeds will support the Second Harvest Kids Cafe.

Golden Oak at Walt Disney World Resort

Chef Phil Ponticelli
Sommelier Melissa Schreiber

Grilled Cheshire pork belly with Asian slaw and sticky rice; Golden Oak pork and beef hot dog with spicy onions and mustard; charred carrot hot dog with red curry chickpea paste

California Grill

Chef Daniel Sicilia
Sommelier Catherine Thompson
Shrimp, pork and crab bird’s nest spring rolls with green strawberry-green garlic n??c ch?m, radish and local herbs

Yachtsman Steakhouse

Chef Michael Rodriguez
Sommelier Kristopher Soto
Smoked Wagyu brisket bahn mi with apple and fennel kimchee and yuzu pickles

Be Our Guest Restaurant

Chef Marco Chaves
Sommelier Cindy Hoevaars
Poulet rouge
 roulade with lavender-scented goat cheese on focaccia crostini

Disney Park Event Operations and Premium Events

Chef Leonard Thomson
Sommelier Marianne Hunnel

Ocala Adena Farms grass-fed skirt steak marinated with Indian River citrus, Florida muscadine and pomegranate gastrique and served with Epcot Land-grown begonia and crispy chickpea crouton scented with mint and smoked sea salt

Epcot® International Flower & Garden Festival

Chef Wade Kamerer
Sommelier Darlyn Aquilar

Carnitas with local corn relish, white corn tortilla, cilantro and lime crema; barbacoa with local tomato-serrano salsa, blue corn tortilla, huitlacoche sauce and pickled mushrooms

Tiffins

Chef Robby Sayles
Sommelier Bill Bloom

Seared scallop with uni, Florida citrus and marinated peppers; Florida gazpacho with Canaveral rock shrimp and pickled strawberries

Plant-based Disney

Chef Gary Jones
Sommelier Stefan Riemer
“Seafood” platter with hearts of palm crab cake, mushroom scallops and mushroom ceviche

The Hollywood Brown Derby

Chef Axel Martinez
Sommelier Keith Gimbel
Sweet and spicy duck wings with bacon-cheddar biscuit, pepper jelly and green-strawberry slaw

Disney’s Animal Kingdom Lodge Bakery

Pastry Chef Michael Craig
Sommelier Joey Arteaga

Carrot Cake with Parsnip Cream Cheese, Tangerines, and Strawberries

Magic Kingdom Bakery

Pastry Chef Alex Vacher
Sommelier Keyan Roberts

Mickey’s chocolate-pretzel brownie with salted caramel, peanuts, milk-chocolate Chantilly and caramel popcorn; Minnie’s strawberry sam with strawberry mousse and almond crunch