Field to Feast Benefit Dinner with Disney Chefs


Field to Feast with the Disney Chefs
to Benefit Second Harvest Kids Cafe

Sunday, October 27, 2013
Long & Scott Farms
4-7 p.m.


Scott Hunnel “¢ Victoria & Albert’s
Brian Piasecki “¢ California Grill
Tim Keating Ң Flying Fish Caf̩
Frank Brough “¢ The Wave “¦ of American Flavors
Leonard Thomson “¢ Disney Events
Jens Dahlmann “¢ Epcot® International Food & Wine Festival
Phillip Ponticelli “¢ Cítricos
Stefan Riemer “¢ Disney Desserts


Victoria & Albert’s – Chef Scott Hunnel – Sommelier Rebecca Lewis
Lake Meadow Chicken Sausage with Zellwood Corn Succotash

California Grill – Chef Brian Piasecki – Sommelier Michael Scheifler
Spice-crusted Local Calico Scallops with Zellwood Pumpkin Ravioli, Toasted Pumpkin Seed Vinaigrette, Baby Sage, Buttered Brussel Sprouts, and Pumpkin Dust Brittle

Flying Fish Cafe – Chef Tim Keating – Sommelier Stig Jacobsen
Asian-inspired Uncle Matt’s Citrus-marinated Rock Shrimp and Local Calico Bay Scallop “Cocktail” with Salad of MacGregor Farms Greens, Herbs, Epcot Cucumber, and Bhut Jolokia-Kaffir Lime Vinaigrette

The Wave . . . of American Flavors – Chef Frank Brough – Sommelier Damaris Jimenez
Locally-sourced Sweet Potato Agnolotti with Bourbon-Maple Pork Belly, Liquid Caramel Corn, and Vanilla Powder

Epcot® Events – Chef Leonard Thomson – Sommelier Pete Freidel
Suwannee Farms Florida Fresh Cab Beef Tenderloin over Balsamic Charred Onion Bread Pudding topped with Wine Reduction and served with Duck Fat Fries and Zellwood Sweet Corn Gelato

Florida Local at Epcot® International Food & Wine Festival – Chef Jens Dahlmann – Sommelier Tom Kovacs
Pasture Prime Mangalitsa Pork Arepa with Long & Scott Corn Esquites and Cahaba Farms Micro Cilantro

Cítricos – Chef Phil Ponticelli – Sommelier Keith Gimbel
Florida Pink Shrimp with Sunny Meadow Farms Egg Pasta with Sarasota Black Sturgeon Caviar

Disney Desserts – Pastry Chef Stefan Riemer – Sommelier Vicky Thompson
Squash Beignets served with Habañero-Corn Ice Cream with Madeira Glaze and Cocoa Dust
Chocolate Pot de Crème with Bosc Pears, and Rye Bread Tuile

For more information and to purchase tickets visit:

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