Search Results for: Flying Fish

Recipe Potato Wrapped Snapper with Creamy Leeks Flying Fish Café Boardwalk

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Yield: 4 servings Ingredients: 4 (6-ounce) skinless red snapper fillets 2 large russet potatoes 1/4 cup potato starch (potato flour) (available in gourmet or Asian grocery stores) 2 bunches leeks, whites only, sliced 1/2 bunch of fresh thyme 2 tablespoons butter 1/2 cup heavy cream Salt and pepper to taste 1 cup canola oil 4 … Continue reading "Recipe Potato Wrapped Snapper with Creamy Leeks Flying Fish Café Boardwalk"
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Recipe Ancho Chili Remoulade Flying Fish Cafe BoardWalk

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INGREDIENTS 2 teaspoons chili powder, preferably ancho 2 teaspoons water 1 1/2 cups mayonnaise 1/4 cup finely chopped red onion 1/4 cup finely chopped dill pickles 2 Tablespoons drained capers, chopped 2 Tablespoons finely chopped flat leaf parsley 2 Tablespoons finely chopped fresh tarragon 2 Tablespoons snipped fresh chives 2 Tablespoons fresh lemon juice 1/4 … Continue reading "Recipe Ancho Chili Remoulade Flying Fish Cafe BoardWalk"
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Recipe Banana Napoleons Flying Fish Cafe Boardwalk

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Chef John State YIELD: 6 servings Prep: 45 min., Chill: 2 hrs., Cook 18 min., Bake: 55 min. Ingredients 3 egg yolks 2 1/2 cups whipping cream, divided 1 1/3 cups sugar, divided 1 vanilla bean 3/4 cup butter or margarine, divided 5 frozen phyllo pastry sheets, thawed 1/2 cup powdered sugar 2 bananas, cut … Continue reading "Recipe Banana Napoleons Flying Fish Cafe Boardwalk"
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Recipe Peeky Toe Crab Cakes Flying Fish Cafe BoardWalk

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INGREDIENTS 6 cups soft fresh bread crumbs 1 pound lump crab meat, picked over 1/2 cup finely chopped red onion 1/2 cup each finely chopped red and green bell pepper 1/2 cup finely chopped scallions 1/2 cup mayonnaise 1 poblano chile, trimmed, seeded, and minced 4 large egg yolks 2 Tablespoons fresh lemon juice 1 … Continue reading "Recipe Peeky Toe Crab Cakes Flying Fish Cafe BoardWalk"
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Dining Out and About: Flying Fish Cafe

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by Jack Spence, AllEars® Feature Writer Feature Article This article appeared in the Febuary 12, 2008 Issue #438 of ALL EARS® (ISSN: 1533-0753) Before I start my review, I'd like to share with you some thoughts contained in an email that I received from one of my readers after my last article (Le Cellier) was … Continue reading "Dining Out and About: Flying Fish Cafe"
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Flying Fish Reservations Open July 29 for Dates Starting August 3

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After a major re-imagining, reservations open July 29 for dates beginning August 3 and beyond at Flying Fish on Disney's BoardWalk. The entire interior of the popular restaurant, including the on-stage kitchen, has been redesigned. To go along with the redesign, Chef Tim Majoras, a veteran of the Flying Fish kitchen, has created a new menu. The seafood-centric menu features entirely sustainable fish and shellfish, and includes Chef Majoras' creations such as corn-crusted wild Gulf shrimp, wild Alaskan king salmon and plancha-seared Hokkaido scallops. For carnivores, there's Wagyu filet mignon, Kurobuta pork belly and bison striploin. In addition, general manager and sommelier Stig Jacobsen has crafted a new wine list with nearly 80 selections by the glass. For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
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Flying Fish Announces New Chef and Cocktail Lounge

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Flying Fish has announced its new chef, Tim Majoras! If his name sounds familiar, Chef Tim previously worked at the Flying Fish Cafe. Opening is set for late summer for Flying Fish restaurant at Disney's Boardwalk. Diners will be welcomed to a sophisticated, interior that still pays homage to the golden era of seaside boardwalks. Next door, the new AbracadaBar lounge opens, taking the spot formerly occupied by the candy and ice cream shop.
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