Comments

1. Heather says

   September 1, 2011 at 10:26 pm

   Do we know how much these dinners are?

2. Chris says

   September 2, 2011 at 7:35 am

   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

   September 2, 2011 at 4:13 pm

   I’ve got an email in to the source to find out 🙂

4. AJ says

   September 2, 2011 at 4:16 pm

   $149 per person including gratuity! 🙂

5. Bill says

   September 7, 2011 at 1:39 pm

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

6. AJ says

   September 7, 2011 at 2:33 pm

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

7. Chris says

   September 15, 2011 at 2:38 am

   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

   September 15, 2011 at 8:25 am

   Thank you Chris!!!!

9. Apologist says

   October 2, 2011 at 6:30 am

   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

    October 12, 2011 at 5:33 am

    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

    October 27, 2011 at 10:22 pm

    “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

    September 6, 2014 at 3:45 pm

    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