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 edibleorlando.com. The event has sold out the last six years so get your tickets asap!
Reception:
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
