On February 23, Edible Orlando magazine once again teamed with the Walt Disney World chefs and Master Sommelier George Miliotes for the 6th annual Field to Feast Dinner 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.
The Walt Disney World Chefs definitely showcased their culinary skills this afternoon with dishes that truly sung – from textures to flavors and more – it was to me, at least for this afternoon, the happiest place on Earth for my taste buds.
Here is an Inside Look at the 2019 Field to Feast Event:
The event was held at Long and Scott Farms in Mount Dora, Florida…
The event was a collaboration between Edible Orlando and Walt Disney World chefs to benefit Second Harvest Food Bank…
Second Harvest’s team, led by Lanette Jarvis, had a wonderful booth with their “A Spoonful of Hope” food product line, now available at Lucky’s Market and with proceeds benefiting the nonprofit…
The product line includes tomato basil soup and…
Local, flavored honey with all proceeds going to help end hunger in Central Florida.
Whiskey from Palm Ridge Reserve and wine pairings were provided
As well as beer pairings from Redlight Redlight
Long and Scott Farms also provided tractor tours of their beautiful farm
Disney chefs were working hard to make their dishes throughout the afternoon, including…
Golden Oak at Walt Disney World Resort
Chef Phil Ponticelli
Sommelier Melissa Schreiber
Dish: 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
Dish: 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
Dish: Smoked Wagyu brisket banh mi with apple and fennel kimchee and yuzu pickles
Be Our Guest Restaurant
Chef Marco Chaves
Sommelier Cindy Hoevaars
Dish: Poulet rouge roulade with lavender-scented goat cheese on focaccia crostini
Disney Park Event Operations and Premium Events
Chef Leonard Thomson
Sommelier Marianne Hunnel
Dish: 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
Dish: 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
Dish: 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
Dish: “Seafood” platter with hearts of palm crab cake, mushroom scallops and mushroom ceviche
The Hollywood Brown Derby
Chef Axel Martinez
Sommelier Keith Gimbel
Dish: 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
Dish: Carrot Cake with Parsnip Cream Cheese, Tangerines, and Strawberries
Magic Kingdom Bakery
Pastry Chef Alex Vacher
Sommelier Keyan Roberts
Dish: 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
