Both unabashed carnivores and dedicated plants-only eaters will be thrilled with the menu at Field to Feast 2020. You will love this event.
At Field to Feast, tippy-top Disney World chefs prepare “on stage,” and personally dish out, seasonal dishes they designed just for that afternoon. The chefs of two hot new restaurants, Topolino’s Terrace and Toledo, will be there. This is a great place to pre-taste their food.
For the first time, every chef station will feature both what I’d call a regular food and a plant-based one. (“Plant-based” is the trendy new term for “vegan”; many businesses choose the term over “vegan” because it lacks an angry overtone. Thew New York Times chimes in here.)
See the entire menu below.
Field to Feast is a wholesome outdoor affair held at Long & Scott Farms – the Zellwood corn folks – up near Mount Dora. Edible Orlando magazine is a primary sponsor.
Your entire $175 entrance fee goes to the Kids Cafe Program of Second Harvest Food Bank of Central Florida. Just like at the Orlando Wine Festival & Auction, your fun and tasty participation results in helping our neighbors’ kids. You’ll be filling hungry little bellies in Orange, Seminole and Osceola counties.
Disney chefs, excellent food, fresh air, live entertainment and plenty of spirited beverages – all to help our local cutie-pies get enough to eat.
The 2020 Field to Feast will be held on Saturday, February 22, from 2:30pm to 5:30pm. Click here to buy tickets.
Here’s the menu and the all-star line-up of Disney World chefs. The second choice listed at each Cooking Station is animal-free.
RECEPTION
Orange Grove Compressed Watermelon, Orange Blossom Gastrique, Pistachios and Micro Cress
Grilled Octopus, Heirloom Tomato, Corn and Jalapeño
BBQ-rubbed plant-based Protein,Back 40 Sweet Potatoes and Apples
Disney’s Grand Floridian Weddings, Chef Norm Curka
COOKING STATIONS
Char-grilled Flank Steak Montaditos, Chow-Chow, and Roasted Garlic Aïoli
Plant-based Impossible Albondiags, Beet Hash, Avocado, and Cabbage
Toledo–Tapas, Steaks & Seafood, Disney’s Coronado Springs Resort, Chef Robby Sayles
Slow-cooked Lamb Belly, Chick Pea Panissa, Saffron Tomato Compote, and Lamb Jus
Tarbais Bean Cassoulet, Trumpet Royale Mushrooms, Root Vegetables, and Plant-based Sausage
Topolino’s Terrace – Flavors of the Riviera, Disney’s Riviera Resort, Chef Dom Filoni
Whole-roasted Suckling Pig, Cajun” Impossible” Dirty Rice, and Scallions
Cajun “Impossible” Dirty Rice, and Scallion Sauce
Cinderella’s Royal Table, Chef Bobby Rivera Otero
Samaki wa Kupaka – East African-spiced Local Sustainable Fish, Tandoori Vegetables, Lime Achar, Basmati, and Zanzibari Coconut-Tamarind Sauce
East African-spiced Jack Fruit, Tandoori Vegetables, Lime Achar, and Basmati with
Tiffins, Disney’s Animal Kingdom Park, Chef David Njoroge
Shellfish Paella
Plant-based paella
Golden Oak, Chef Phil Ponticelli
Prime Steak Tartare, Pickled Vegetable Garden, Béarnaise Dip-n-Dots, and Bone Marrow Snow
Salt Roasted Beet Tartare, Pickled Vegetable Garden, Béarnaise Aïoli, and Hearts of Palm
Epcot Festivals, Chef Kevin Downing
Wood-grilled Duck Breast L ’Orange, Kumquats, and Tokyo Turnips with Miso-Orange Vinaigrette
Coal-roasted Tokyo Turnips, Pickled Kumquats, Radishes, Miso, and Burnt Carrots
The Hollywood Brown Derby, Chef Axel Martinez
Corn-Infused Country Fried Chicken with Grains of Paradise Gravy, Winter Slaw with Beet Sugar Vinaigrette, and Ancient Grain Biscuit and Fresh-popped Sorghum
Plant-based Corn-Infused Country Fried Tofu with Grains of Paradise Gravy, Winter Slaw with Beet Sugar Vinaigrette, and Ancient Grain Biscuit and Fresh-popped Sorghum
Disney Park Event Operations and Premium Events, Chef Leonard Thomson
Regal Eagle: Craft Drafts 7 Barbecues – Smoked Pork Sausage on Garlic Toast with Sweet Caramelized Onions and Housemade Pickles, Featuring the Regal Eagle Unique Sauces
BBQ Jackfruit Sandwich with Garlic Toast and Pickles
Food & Beverage Concept Development Team, Chef Gregg Hannon
Coconut, Lemongrass, and Guava Binaki
Disney’s Animal Kingdom Lodge Bakery, Pastry Chef Michael Craig
Amorette’s Petite Jardin: Beet Cake with Sweet Corn Panna Cotta, Caramel Ganache, and Vegetable Meringue
Amorette’s Piña Colada
Amorette’s Patisserie, Pastry Chef Yoly Lazo Colon
*All photos are of the 2019 Field to Feast.
