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Disney World’s Flying Fish Cafe Wine Dinners Announced

The Flying Fish Cafe at Disney’s Boardwalk Resort will be hosting Wine Dinners during the 2011 Epcot Food & Wine Festival.

Five delicious dinners are slated, in addition to the Signature Dinner scheduled for November 3rd (which we’ve heard is sold out, but we hope it’s not)!

Add a Flying Fish Wine Dinner to your Festival touring plans for a truly memorable occasion. We absolutely adore Flying Fish Cafe, and I hope you will, too!

Flying Fish Chef's Counter

Wine Dinners Are On the Following Dates:

Oct 6th – Domaine Serene

Oct 13th – Wines of Spain

Oct 20th – Wines of Chile

Oct 27th – Wines of Alsace – Sparr

Nov 4th – Markham Winery

The Wine Dinners must be booked through the Flying Fish Cafe at 407-939-5667, and will cost $149 per person (including gratuity). They are slated to be announced about a month before they’re scheduled, but call Flying Fish directly for details if you’re interested in attending!

Have you dined at Flying Fish Cafe? Let us know about your experience in the comments section below!

hat tip to All Ears

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12 Comments

  1. Heather says:

    Do we know how much these dinners are?

  2. Chris says:

    I’m wondering about that too. I expect them to be in the range of the Chef’s Counter or F&W signature dinner but they might price each week differently.

  3. AJ says:

    I’ve got an email in to the source to find out :-)

  4. AJ says:

    $149 per person including gratuity! :-)

  5. Bill says:

    Do you know how and where they will announce these? I called the restaurant but never received a call back.

  6. AJ says:

    Bill — Try to contact them again; I know folks have been able to book these already. :-)

  7. Chris says:

    They just released details about the 10/6 dinner and there were still 9 seats left.

    Thursday, October 6th, 2011 / 6pm Reception-6:30pm Dinner
    Special Guest: Ms. Ginger Dollins, Southeast Regional Sales, Domaine Serene, Dayton, Willamette Valley, Oregon
    Degustation Menu
    **********************
    Amuse Bouches – Small Bites best-suited with the
    Crisp & RRRRRRRRRRRRRRR Flavor Profiles of “r” Rosé redefined
    **********************
    1st Course – Miso-glazed Yellowfin Tuna and PeekyToe Crab
    Avocado, Tiny Asian Greens, Crushed Sesame seed Vinaigrette
    Côte Sud Vineyard Dijon Clones Chardonnay, Willamette Valley, 2008
    **********************
    Fish Course – George Wepplers’ Cedar Plank Columbia River Salmon
    Triple-Sweet Zellwood Corn Pudding, Jus Naturale
    “Jerusalem Hill Vineyard” Pinot Noir, Dundee Hills, 2008
    ***********************
    Bird Course – Chinese 5 Spice and Tupelo Honey-glazed Pennsylvania Hills Squab
    Warm Duck Proscuitto Cracklin’-studded Potato Saladè Forestiere
    “r” Rockblock Reserve by Domaine Serene, Walla Walla Valley Syrah, 2006
    **************************
    Main Course: Oak-grilled, then Slow-cooked Buffalo Tenderloin
    Fennel & Maitake Mushrooms, Truffled Trofie “Mac n’ Cheese”, & Truffle Jus
    Evanstad Reserve Pinot Noir, Willamette Valley, 2006
    **************************
    Cheese Course – Tastino of Oregon Artisanal Cheeses & Accoutrements
    “Monogram” Pinot Noir by Domaine Serene, 2006
    **************************
    Mignardises & Friandises

  8. AJ says:

    Thank you Chris!!!!

  9. Apologist says:

    If anyone still reads this post and is considering one of them, below are menus for the 10/13 Spain and 10/20 Chile dinners. As of a few days ago, both still had availability.

    Special Guests,
    Luis Garcia and Caitlin Manning of Grupo Matarromera,
    Valbuena de Duero, Valladolid SPAIN
    Thursday, October 13th, 2011 / 6pm Reception-6:30pm Dinner

    Degustation Menu
    Amuse Bouches – Small Bites best-suited with the Crisp Flavor Profiles of
    2009 Verdejo, Emina Medina del Campo Winery, D.O.Rueda
    **********************
    1st Course – Bullabesa Rustica
    2010 Valdelosfrailes Rosé, Cubillas de Santa Marta, D.O. Cigales
    **********************
    2nd Course – Fragrantly-spiced Oak-grilled Quail
    Jamon Iberico, Roasted Corn, Salsifis and Spiced Field Radishes
    2009 Bodega Matarromera “Melior”, D.O. Ribera del Duero
    ***********************
    Main Course – Tournedos of Exotic Pepper and Juniper-scented Venison
    Tiny Potatoes, Deep Red Wine-braised Red Cabbage & Wild Mushrooms,
    Crianza-Cassis and Truffle Reduction
    2007 Matarromera Crianza, Valbuena de Duero, D.O.Ribera del Duero
    **************************
    Cheese Course – Tastino of Aged Spanish Artisanal Cheeses & Accoutrements
    2005 Cyan Tinta de Toro, 12 Meses, Toro-Zamora, DO Toro
    **************************
    Deep Dark After Dinner Treats
    Emina “OxTo”, Bodega Matarromera, Valbuena de Duero

    Special Guest,
    Ms. Kristen M. Hayes of Terra Andina, Santiago, Chile
    Thursday, October 20th, 2011 / 6pm Reception-6:30pm Dinner

    Menú Degustación
    Amuse Bouches – Small Bites best-suited with the Crisp Flavor Profiles of
    2010 Sauvignon Blanc, D.O. Valle Central
    **********************
    1st Course – Roasted Maine Lobster Crèma
    Crispy Veal Sweetbreads, Roasted Epcot Pimentos, Fennel and Lobster Roe Espuma
    2009 Reserva Chardonnay, D.O. Valle de Limari
    **********************
    2nd Course – Pomegranate, Saba and Pepperberry-glazed Wild Salmon
    Rustic Black Bean Stew, Guanciale & Aji Panca
    2008 Reserva Carmenere, D.O. Valle del Rapel
    ***********************
    3rd Course – Grilled & Roasted Ostrich Tenderloin
    Sweet Corn, Oxtail, Truffle and Mushroom Paquete, Cabernet-Huitlacoche Emulsion
    2008 Reserva Cabernet Sauvignon, D.O. Valle del Maipo
    **************************
    Main Course – Tastino of Aged Worldly Artisanal Cheeses & Accoutrements
    2007 “Suyai” Red Wine, D.O. Colchagua Valley
    **************************
    Mignardises & Friandises
    2007 “Suyai” Red Wine, D.O. Colchagua Valley

  10. Chris says:

    Special Guest,
    Mr. Bernard Sparr, of Pierre Sparr-Alsace,France
    Thursday, October 27th, 2011 / 6pm Reception-6:30pm Dinner

    Menú Degustation
    Amuse Bouches – Small Bites best-suited with the Bright & Crisp Flavor Profiles of
    AOC Crémant d’ Alsace Brut Rosé Réserve NV
    **********************
    1st Course – Crepinette of Maine Lobster and Diver Scallops
    Citrus-laced Saladè Frisée, Duck Proscuitto and Spiced Palm Hearts
    AOC Alsace Pinot Blanc Réserve 2008
    **********************
    2nd Course – Savoy Cabbage Paupiette of Walleyed Pike and Maine Pink Shrimp,
    Rustic Stew of White Beans, Maitake & Mangalista Pork
    AOC Alsace Riesling Réserve 2009
    ***********************
    3rd Course – North Carolina Hills Poulet Rouge Roti’
    Roasted Fall Root Vegetables and Forest Mushrooms
    AOC Alsace Pinot Gris Reserve 2008
    **************************
    Cheese Course – Tasting of French Artisanal Cheeses & Accoutrements
    AOC Alsace Gewurztraminer Sèlection 2009
    **************************
    Dessert Course: Trio of Pear Delice Fantasie
    AOC Crémant d’ Alsace Brut Réserve NV

  11. AJ says:

    “An Exploration of the Gastronomical Treasures
    of The Flying Fish Café Table paired with the extraordinary wines of
    Markham Vineyards, St. Helena- Napa Valley, California”

    With our special guest, Mr. Bryan Del Bondio, President

    Friday, November4th, 2011 / 6:30pm Dinner

    Wine Country Tasting Menu

    Amuse Bouches – Small Bites best-suited with the Crisp Flavor Profiles of

    Napa Valley Sauvignon Blanc, 2009

    **********************
    First Course: Fennel Pollen–dusted Northern California Coast Sablefish
    Fondue of Dungeness Crab, Celery Root, Leeks & Fennel
    Tahitian Vanilla-Hazelnut Emulsion & Montegottero Loire Valley Hazelnut Oil

    Estate-grown ‘Barrel-fermented’ Chardonnay, 2009

    **************************
    Poultry Course: Sonoma Valley Duck Confit & Spiced Magret de Canard
    Confit Gesier de Canard, Wild Mushroom, Mascarpone
    and Cowgirl Creamery Cheese-laced Risotto di Carnarolli

    Napa Valley Merlot, 2007

    *************************
    Main Course: Dark–roasted Double Lamb Chop and Slow-braised Shank
    Rustic Vegetables in the Style of Provence, Lamb Jus & Cured Olives

    Napa Valley Cabernet Sauvignon, 2008

    **************************

    Dessert Course: Fall-crop Heirloom Apple Delice Fantasie

    Estate Grown Napa Valley Late Harvest Muscat Blanc

    Seating is limited to just 30 guests and only 12 seats remain,
    so please call 407-939-5667 at your earliest convenience
    to reserve space for this Special Event.

    $ 149.00 per person, (inclusive of gratuity) plus tax.

  12. Donald keegan says:

    my son got engaged at the flying fish chiefs table,a must do for any adult .the experience was one that we will never forget.we have been comming to disney for 24 years,the service was out stanting.hope to go back in 2015

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