The Magic That Happens in Walt Disney World Catering!

As some of you may or may not know, I spent the last 15 years working in catering at Walt Disney World.  It is where I learned to boil water, as people say when you know nothing about cooking!  I’ve been so fortunate to work with countless talented and creative people, and been able to be a part of many amazing events!

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I am now switching gears now to the Food and Beverage line of business at Walt Disney World, more specifically; I am moving on to being a Sous Chef at Sanaa, at Disney’s Animal Kingdom Lodge.  I could not have landed in a more beautiful restaurant and flavorful cuisine!

I went thru my picture files for about an hour and grabbed some of my favorite pictures that capture just a few of my most memorable events.

I have been really lucky, truly, truly blessed! 🙂

Fortunately at WDW you never have to same good bye, just until next time!!!

Edible Orlando and Walt Disney World Making Magic for the Second Harvest Kids Cafe

Last Sunday Edible Orlando and Walt Disney World were blessed with a beautiful day and wonderful support for their combined efforts of hosting the inaugural Field to Feast dinner to benefit Second Harvest Kids Café. The venue was perfect- Long & Scott Farm in Zellwood and the crowd was fun and enthusiastic!

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The Chefs spent a number of weeks working on pairings that blended well with Rioja wines and beers from Cigar City Brewing and Cask & Larder Brewing. As guests entered the farm reception they enjoyed adult punch made with Palm Ridge Reserve Whiskey before settling in to the shabby chic farm setting.

FIELD TO FEAST DINNER MENU

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

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As I told one of the guests, I felt the chefs and servers were enjoying the evening as much as the guests, there was truly a community feel that grew in the crowd through the day of set up and into the evening.  It was a great event to be part of and I cannot wait until next year!!