Thursday, June 13, 2024
TC Banner 1 (1)
hemisphere-orlando-international-airport-hyatt-regency-728 x 190 banner

7th Annual ‘Field to Feast’ Dinner with Disney Chefs Feb. 22 at Long & Scott Farms

Walt Disney World Resort chefs, Master Sommelier George Miliotes and Edible Orlando magazine are back together again for the 7th annual Field to Feast Dinner Feb. 22 at Long & Scott Farms in Zellwood.

This is a fabulous event featuring the best of the best of Walt Disney World’s Food and Beverage team – and a pleasant surprise is there are a huge variety of plant based options this year! (here are photos from last year’s event!)

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 2:30-5:30 p.m.

Featured Disney restaurants for 2020, each paired with a Disney sommelier, include Toledo – Tapas, Steak & Seafood, Topolino’s Terrace – Flavors of the Riviera, Tiffins, The Hollywood Brown Derby, Cinderella’s Royal Table, Golden Oak, the Epcot Festivals chefs, Disney Park Events Operations and Premium Events chefs, Disney’s Animal Kingdom Lodge Bakery team, Disney’s Grand Floridian Weddings chefs, Amorette’s Patisserie and The Ganachery.

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

Tickets are $175 at The event has sold out the last six years so get your tickets asap!


Disney’s Grand Floridian Weddings, Chef Norm Curka

Orange Grove Compressed Watermelon, Orange Blossom Gastrique, Pistachios and Micro Cress

Grilled Octopus, Heirloom Tomato, Corn and Jalapeño

BBQ-rubbed plant-based Protein,

Back 40 Sweet Potatoes and Apples

Cooking Stations:

 Toledo–Tapas, Steaks & Seafood, Disney’s Coronado Springs Resort, Chef Robby Sayles

Char-grilled Flank Steak Montaditos, Chow-Chow, and Roasted Garlic Aïoli

Plant-based Option

Plant-based Impossible Albondiags, Beet Hash, Avocado, and Cabbage

 Topolino’s Terrace – Flavors of the Riviera, Disney’s Riviera Resort, Chef Dom Filoni

Slow-cooked Lamb Belly, Chick Pea Panissa, Saffron Tomato Compote, and Lamb Jus

Plant-based Option

Tarbais Bean Cassoulet, Trumpet Royale Mushrooms, Root Vegetables, and Plant-based Sausage

 Cinderella’s Royal Table, Chef Bobby Rivera Otero

Whole-roasted Suckling Pig, Cajun” Impossible” Dirty Rice, and Scallions

Plant-based Option
Cajun “Impossible” Dirty Rice, and Scallion Sauce

Tiffins, Disney’s Animal Kingdom Park, Chef David Njoroge

Samaki wa Kupaka

East African-spiced Local Sustainable Fish, Tandoori Vegetables, Lime Achar, Basmati, and Zanzibari Coconut-Tamarind Sauce

Plant-based Option

East African-spiced Jack Fruit, Tandoori Vegetables, Lime Achar, and Basmati with

 Golden Oak, Chef Phil Ponticelli

Shellfish Paella

Plant-based option

Plant-based paella

Epcot Festivals, Chef Kevin Downing

Prime Steak Tartare, Pickled Vegetable Garden, Béarnaise Dip-n-Dots, and Bone Marrow Snow

Plant-based Option

Salt Roasted Beet Tartare, Pickled Vegetable Garden, Béarnaise Aïoli, and Hearts of Palm

  The Hollywood Brown Derby, Chef Axel Martinez

Wood-grilled Duck Breast L ’Orange

Kumquats, and Tokyo Turnips with Miso-Orange Vinaigrette

Plant-based Option

Coal-roasted Tokyo Turnips,

Pickled Kumquats, Radishes, Miso, and Burnt Carrots

 Disney’s Animal Kingdom Lodge Bakery, Pastry Chef Michael Craig

Coconut, Lemongrass, and Guava Binaki

Disney Park Event Operations and Premium Events, Chef Leonard Thomson

Corn-Infused Country Fried Chicken with Grains of Paradise Gravy

Winter Slaw with Beet Sugar Vinaigrette, and

Ancient Grain Biscuit and Fresh-popped Sorghum

Plant-based Option

Plant-based Corn-Infused Country Fried Tofu with Grains of Paradise Gravy

Winter Slaw with Beet Sugar Vinaigrette, and

Ancient Grain Biscuit and Fresh-popped Sorghum

Food & Beverage Concept Development Team, Chef Gregg Hannon

Regal Eagle: Craft Drafts 7 Barbecues

Smoked Pork Sausage on Garlic Toast with Sweet Caramelized Onions and

Housemade Pickles, Featuring the Regal Eagle Unique Sauces

Plant-based Option

BBQ Jackfruit Sandwich with Garlic Toast and Pickles

Amorette’s Patisserie, Pastry Chef Yoly Lazo Colon

Amorette’s Petite Jardin:   Beet Cake with Sweet Corn Panna Cotta, Caramel Ganache, and   Vegetable Meringue

Plant-based Option

Amorette’s Piña Colada

300 x 250 banner

Must Read

Related Articles