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Super Cooks to Gather For Gala Dinner

Written By Scott Joseph On November 23, 2015

four seasons

Do you have a serious foodie on your gift list this year? You may an early present of what promises to be a fabulous dinner.

The folks at the Four Seasons Resort have called together a pantheon of celebrated chefs, most winners of coveted James Beard culinary awards, for a special dinner on Saturday, December 5, at the luxurious resort at Walt Disney World. Scheduled to cook your multi-course meal are:

Gerard Craft, 2015 James Beard Award winner for Best Chef-Midwest, known as St. Louis’ preeminent chef-restaurateur at flagship Niche as well as at Brasserie by Niche, Taste and Pastaria

Edward Lee of 610 Magnolia in Louisville, Kentucky and Top Chef

Tony Mantuano of Spiaggia in Chicago, Illinois, Top Chef Masters and James Beard Award winner for Best Chef Midwest

Michael Sullivan of Creekstone Farms Beef in Arkansas City, Kansas, formerly of Blackberry Farms, Tennessee

Norman Van Aken, of Norman’s restaurant in Orlando, Florida and James Beard Award winner for Best Chef South East

Stefan Riemer, Pastry Chef, Food & Beverage Development, Walt Disney Parks and Resorts

James Tidwell, Master Sommelier, of Four Seasons Resort and Club Dallas at Las Colinas, Texas

  • The special guests will accompany chefs from the resort:

Fabrizio Schenardi, Executive Chef, Four Seasons Resort Orlando
Rabii Saber, Executive Pastry Chef, Four Seasons Resort Orlando
Tim Dacey, Chef, Capa restaurant at Four Seasons Resort Orlando

The eight-course dinner menu includes:

Course 1: Beef carpaccio salad by Chef Michael Sullivan
Course 2: “Bass Under Glass” red wine reduction sauce under a potato torta by Chef Norman Van Aken
Course 3: Roasted winter squash, spiced squash puree, squash vinegar caramel, seeds, Missouri goat cheese and mint by Chef Gerard Craft
Course 4: Ravioletto filled with crescenza cheese, brown butter, parmigiana reggiano, white truffles by Chef Tony Mantuano
Course 5: Veal cheeks braised in Barolo chinato; polenta and roasted chestnuts “chicche” by Executive Chef Fabrizio Schenardi
Course 6: Seared ribeye, gochujang butter, grits, radish bottarga by Chef Edward Lee
Course 7: Imported cheese display presented by Chef Tim Dacey
Course 8: Gianduja-citrus crèmeux with dehydrated milk foam and vanilla Chantilly by Stefan Riemer

Each course includes a wine pairing. The phenomenal, once-in-a-lifetime meal is available for USD 235 per person, inclusive of tax and gratuity. For reservations call 407 313 6161 or buy tickets online.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

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