Sneak Peek: 6th Annual Field to Feast Menu

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Walt Disney World’s chefs have put together a truly magical menu for the 6th Annual Field to Feast, and each stellar station will feature a wine, beer or cocktail pairing selected by Master Sommelier George Miliotes. Check out the menu below and get your tickets to join us at Long & Scott Farms on February 23, 2019. As always, 100% of the event’s proceeds will support the Second Harvest Kids Cafe.

Golden Oak at Walt Disney World Resort

Chef Phil Ponticelli
Sommelier Melissa Schreiber

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
Shrimp, pork and crab bird’s nest spring rolls with green strawberry-green garlic nước chấm, radish and local herbs

Yachtsman Steakhouse

Chef Michael Rodriguez
Sommelier Kristopher Soto
Smoked Wagyu brisket bahn mi with apple and fennel kimchee and yuzu pickles

Be Our Guest Restaurant

Chef Marco Chaves
Sommelier Cindy Hoevenaars
Poulet rouge
 roulade with lavender-scented goat cheese on focaccia crostini

Disney Park Event Operations and Premium Events

Chef Leonard Thomson
Sommelier Marianne Hunnel

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 Camerer
Sommelier Darlyn Aquilar

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

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
“Seafood” platter with hearts of palm crab cake, mushroom scallops and mushroom ceviche

The Hollywood Brown Derby

Chef Axel Martinez
Sommelier Keith Gimbel
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

Carrot cake with parsnip cream cheese, tangerines and strawberries

Magic Kingdom Bakery

Pastry Chef Alex Vacher
Sommelier Kevan Roberts

Mickey’s chocolate-pretzel brownie with salted caramel, peanuts, milk-chocolate Chantilly and caramel popcorn; Minnie’s strawberry jam with strawberry mousse and almond crunch

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