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Field to Feast Raises Nearly $100K to Fight Hunger

Written By Scott Joseph On February 28, 2020

F2F20 crowd

The day couldn’t have been more perfect for the seventh annual Field to Feast, sponsored by our friends at Edible Orlando with Walt Disney World Resort. The day was sunny and crisp, and luckily the light wind was blowing the smoke from a brush fire away from Long & Scott Farms where the event took place on Saturday, Feb. 22.

F2F is a fundraiser for Second Harvest Kids Cafe that features food stations helmed by some of Disney’s top chefs assisted by a small army of cooks and wine experts. Once again, this year’s wine selections were chosen by master sommelier George Miliotes of Wine Bar George at Disney Springs. With a donation of $65,000 from Walt Disney World Resorts, announced by Jean Marie Clement, vice president of food and beverage, the event was expected to raise nearly $100,000 to help feed hungry kids in Central Florida.

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F2F20 paella

There was an interesting twist in the food offerings this year. Each of the stations offered a meat or seafood item but paired it with a plant-based option. For example, Phil Ponticelli, chef at Golden Oak, offered two paellas, one a traditional shellfish and one that featured only vegetables. And while they were both delicious, I think I liked the vegetable version a little better.

Ponticelli served his paellas on separate plates. But, curiously, some of the chefs offered their meaty dishes on the same plate as the plant-based dish. That certainly didn’t bother me – I’ve been putting my meat and potatoes on the same plate for decades. But it might have caused some consternation for vegetarians and vegans in attendance.

F2F20 tartare

And the offering from chef Kevin Downing of Epcot Festivals of prime steak tartare served with salt-roasted beet tartare would have made them apoplectic because not only were they served together, they were served in a hollowed canoe-cut marrow bone. And, for the record, both were delicious, especially the pickled vegetables.

F2F20 lamb

Another favorite was the Slow-cooked lamb belly with chickpea panissa from Dom Filoni of Topolino’s Terrace. It was paired with a tarbais bean cassoulet.

F2F20 chicken

Also good: Corn-infused country fried chicken with grains of paradise gravy from Edgardo Ruiz of Disney Park Event Operations and Premium Events.

F2F20 pig

And the whole sucking pig from Bobby Rivera Otero of Cinderella’s Royal Table made an impressive display.

F2F20 sandwich

And it was nice to get a preview taste from Epcot’s newest restaurant, Regal Eagle, headed by Gregg Hannon of the Food & Beverage Concept Development Team. He was serving smoked pork sausage on garlic toast with caramelized onions and house-made pickles.

F2F20 steak

Favorite pairing of the afternoon was the Vatan Tinta de Toro that was poured to complement the chargrilled flank steak mondadito from Toledo and chef Robby Sayles.

Congratulations to Edible Orlando and the culineers of Disney for another terrific Field to Feast.

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