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.
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.
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.
Mr. McClung with Chef Tim Keating of Flying Fish Cafe at Disney’s Boardwalk.
Tastino of Artisan Salume, Prosciutto,Marcona Almonds & Crispy Rillette-stuffed Olives
Tous Ensemble Rosé 2011
1st Course: Roasted Triple Sweet Zellwood Corn Bisque
Corn and Bacon Beignets, Florida Rock Shrimp & Serrano Ham Cracklins
Tous Ensemble Chardonnay 2011
Second Course: Fennel Pollen and Herb-roasted Maine Lobster
Saffron Arancini Torta, Spiced Nebrodini Bianco and Fennel
Brousseau Chardonnay 2010
First Entrée: “Teriyaki” Yellowfin Tuna
Confit Moulard Duck Legs, Asian Mushrooms and Golden Beets
Monument Tree Pinot Noir 2010
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
“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
[…] Ricky of Tasty Chomps heads to Flying Fish Cafe for the Chef’s Tasting Wine Dinner. […]
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