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Edible Orlando’s Field to Feast Dinner a Bucolic Delight

Written By Scott Joseph On November 6, 2013

 field pavilion

I wanted to share some of the images of Edible Orlando’s inaugural Field to Feast dinner, which was held on a perfect Sunday afternoon at Long & Scott Farms in Zellwood. Guests strolled beneath a large open-air pavilion sampling exquisite cuisine paired with Rioja wines and craft beers.

The walkabout dinner featured the stars of Walt Disney World’s culinary firmament, including Scott Hunnel, Victoria & Albert’s; Brian Piasecki, California Grill; Tim Keating, Flying Fish Cafe; Phil Ponticelli, Citricos; and Jens Dahlmann, Epcot.

The setting was ideal — what better place than a farm to emphasize the importance of locally sourced food? And make no mistake, this is a working farm, and it has all the sights, sounds and smells that go with it. Guests occasionaly batted at bugs, but there wasn’t a thing that was unpleasant about dining while surrounded by cornfields. What a wonderful idea this was.

And not incidentally, the folks at Edible Orlando raised some good money for a good cause, the Kids Cafe at Second Harvest Food Bank. This was the first annual, so be sure to watch for the second one next year.

Here are some pictures — wish I could let you smell the hay (and the food!):

field hunnel

Scott Hunnel serves Lake Meadow Chicken Sausage with Zellwood Corn Succotash to Karen McClintock and Pam Brandon.

field piasecki

Brian Piasecki, center, offered Spice-crusted Local Calico Scallops with Zellwood Pumpkin Ravioli, Toasted Pumpkin Seed Vinaigrette, Baby Sage, Buttered Brussel Sprouts, and Pumpkin Dust Brittle.

Field pork belly 

Locally-sourced Sweet Potato Agnolotti with Bourbon-Maple Pork Belly, Liquid Caramel Corn, and Vanilla Powder was the dish from Frank Brough of The Wave.

field scallops

Tim Keating’s dish was 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.

field riemer

Stefan Riemer led the dessert crew, serving 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.

field smoke

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