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Field to Feast to Feature Plant Based Alternatives

Written By Scott Joseph On January 31, 2020

F2F pavilion

The proposed menu has been released for this year’s Field to Feast, the terrific event featuring some of Walt Disney World’s top chefs that is held at Long & Scott Farms, and it has a fascinating twist.

F2F is a walkabout event with the chefs cooking onsite at booths under an open-air pavilion. It will take place on Sat., Feb. 22, from 2:30 to 5:30 p.m. Each cooking station also has its own sommelier pouring selections to match the food. (The wine selections are once again under the direction of master sommelier George Miliotes of Wine Bar George.)

What’s interesting is that this year, each chef station will have two offerings, as they have in the past, but one will be a plant-based alternative.

For example at his station, chef Kevin Downing of Epcot Festivals will offer Prime Steak Tartare, Pickled Vegetable Garden, Béarnaise Dip-n-Dots, and Bone Marrow Snow. And next to it will be Salt Roasted Beet Tartare, Pickled Vegetable Garden, Béarnaise Aïoli, and Hearts of Palm.

Phil Ponticelli, the estimable chef at Golden Oak, will have Shellfish Paella and Plant-based Paella.

And the event will be a good chance to get a taste of Disney’s newest restaurant, Topolino’s Terrace – Flavors of the Riviera. Chef Dom Filoni (previously with Citricos) will have Slow-cooked Lamb Belly, Chick Pea Panissa, Saffron Tomato Compote, and Lamb Jus, and for the planters, Tarbais Bean Cassoulet, Trumpet Royale Mushrooms, Root Vegetables, and Plant-based Sausage.

Field to Feast is one of my favorite events of the year. It’s hosted by Edible Orlando with Walt Disney World Resort as a major sponsor. Tickets are $175 per person and proceeds benefit the Kids Cafe Program of Second Harvest Food Bank of Central Florida, an after-school meal service program that provides food to needy children in Orange, Seminole and Osceola counties. F2F has raised over $100,000 from its previous six events. Also, Field to Feast has sold out each year, so don’t wait to get your tickets at edibleorlando.com.

Check out the full menu below. And then below it, see a video from one of the past years. Long & Scott Farms is at 26216 County Road 448A, Mt Dora.

South Steel SJO March AD copy

 Reception:
Disney’s Grand Floridian Weddings, Chef Norm Curka
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

Cooking Stations:

Toledo–Tapas, Steaks & Seafood, Disney’s Coronado Springs Resort, Chef Robby Sayles
Char-grilled Flank Steak Montaditos, Chow-Chow, and Roasted Garlic Aïoli

Plant-based Option
Plant-based Impossible Albondiags, Beet Hash, Avocado, and Cabbage

Topolino’s Terrace – Flavors of the Riviera, Disney’s Riviera Resort, Chef Dom Filoni
Slow-cooked Lamb Belly, Chick Pea Panissa, Saffron Tomato Compote, and Lamb Jus

Plant-based Option
Tarbais Bean Cassoulet, Trumpet Royale Mushrooms, Root Vegetables, and Plant-based Sausage

Cinderella’s Royal Table, Chef Bobby Rivera Otero
Whole-roasted Suckling Pig, Cajun” Impossible” Dirty Rice, and Scallions

Plant-based Option
Cajun “Impossible” Dirty Rice, and Scallion Sauce

Tiffins, Disney’s Animal Kingdom Park, Chef David Njoroge
Samaki wa Kupaka
East African-spiced Local Sustainable Fish, Tandoori Vegetables, Lime Achar, Basmati, and Zanzibari Coconut-Tamarind Sauce

Plant-based Option
East African-spiced Jack Fruit, Tandoori Vegetables, Lime Achar, and Basmati with

Golden Oak, Chef Phil Ponticelli
Shellfish Paella

Plant-based option
Plant-based paella

Epcot Festivals, Chef Kevin Downing
Prime Steak Tartare, Pickled Vegetable Garden, Béarnaise Dip-n-Dots, and Bone Marrow Snow

Plant-based Option
Salt Roasted Beet Tartare, Pickled Vegetable Garden, Béarnaise Aïoli, and Hearts of Palm

The Hollywood Brown Derby, Chef Axel Martinez
Wood-grilled Duck Breast L ’Orange
Kumquats, and Tokyo Turnips with Miso-Orange Vinaigrette

Plant-based Option
Coal-roasted Tokyo Turnips,
Pickled Kumquats, Radishes, Miso, and Burnt Carrots

Disney’s Animal Kingdom Lodge Bakery, Pastry Chef Michael Craig
Coconut, Lemongrass, and Guava Binaki

Disney Park Event Operations and Premium Events, Chef Leonard Thomson
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 Option
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

Food & Beverage Concept Development Team, Chef Gregg Hannon
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

Plant-based Option
BBQ Jackfruit Sandwich with Garlic Toast and Pickles

Amorette’s Patisserie, Pastry Chef Yoly Lazo Colon
Amorette’s Petite Jardin: Beet Cake with Sweet Corn Panna Cotta, Caramel Ganache, and Vegetable Meringue

Plant-based Option
Amorette’s Piña Colada

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