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
