Fun updates for Tables in Wonderland members! Tables in Wonderland has announced a Discovery Dinner at The Wave…of American Flavors at the Contemporary Resort and a Special Event at the Design & Display Warehouse for February. Both are NOW available for booking!
Tables in Wonderland Design and Display Warehouse Special Event
: Design & Display Warehouse
Date: Friday February 22 and Saturday February 23, 2013; 6:30pm – 9:00pm
Cost: $115 per person, plus tax. Gratuity is included.
The Park Event Operations Design and Display team dreams, designs, and creates themed atmosphere settings for Conventions, Special Events, and many other activities throughout the Walt Disney World Resort. From concepts to renderings, through finished construction, the Design and Display team can bring any “theme” to life.
They use their talent, experience, and design skills to design and build custom pieces for events. With hundreds of props, sets, and backgrounds in the warehouse, they create the perfect atmosphere and surroundings for events. This is your opportunity to peek “backstage”, and see historical Disney pieces like the Nautilus and Mr. Toad’s Wild Ride! Come meet the Design and Display team, learn about what they do, see all the props up close, and enjoy a Buffet Reception with fellow Tables in Wonderland members!
Circus Popcorn Action Station
“Popcorn” Chowder with Grilled Chicken, White Cheddar and Roasted Red Pepper
Gourmet Salted Freeze Fried “Popcorn” dusted with Truffle, Bacon, or Lobster Sea Salts
Seafood Ceviche topped with Green Onions, “Popcorn” and Corn Nuts
Tron Chilled Action Station
Trio of Flavors from the “Grid”
Duo of Sweet and Sour “Isomorphic” Test Tubes
Heirloom Tomato “Disc” with Micro Basil and Balsamic
The Little Mermaid Action Station
Nori “Sea” Salted Kale Chips
Baked Indian “Ocean” Spiced Sweet Potato Wedges
“Under the Sea” Conch Roll – Conch Fritters served in Bun with Lettuce and Key Lime Aioli
Good vs. Evil Action Station
Medley of “Good” Greens and Vegetables served with “Evil” Bloody Mary Vinaigrette
“Good” Roasted Marble Potatoes with Seared Beef Medallion and “Evil” Red Wine Demi
Creamy “Good” Sweet Polenta with “Evil” Shrimp Fradiavlo
“Evil” Charred Flatbread with “Good” Butter
Star Wars Dessert Station
“Wookies” Mickey Cinnamon Roll Cookies
“Princess Leia” Panna Cotta with Strawberries
“Yoda’s” Green Pistachio Cupcake with Cannoli Glaze
“Death Star” Salted Caramel Crunch
“Darth Vader” Dark Chocolate Indulgence
Beer, Wine, Soda, Coffees and Teas
For reservations, please visit the following website www.disneyurl.com/TIWTheWarehouse for self-booking and instant confirmation. The website will go live and begin taking reservations on Thursday February 7, 2013 at 10:00am.
Please have the following information ready:
Tables in Wonderland Ticket Number starting with the “W”
First and Last Name of everyone in your party (maximum is Party of 10)
Credit Card Number
Billing Address of the Credit Card (Your credit card will be charged at the time of booking, and you will receive an immediate confirmation email.)
Personal Email Address (Please use a personal email address as many work email addresses think the confirmation email is spam.)
Special Dietary Needs (if any)
The event is limited to 100 Guests each night, and is exclusive to Tables in Wonderland members. You must show your valid Tables in Wonderland ticket to gain entrance into the event.
The Wave Discovery Dinner
Here are the deets…
Location: The Wave…of American Flavors at Disney’s Contemporary Resort
Date: Thursday, February 21, 2013 6:30pm Reception; 7pm Dinner
Cost: $110 per person, including tax and gratuity
Dress Code: Casual Evening Attire
This month’s theme is hydroponically grown Heirloom Tomatoes from Waterkist Farms in Sanford, FL. Daniel Snowden, with FreshPoint of Central Florida, is now the Director of Culinary Development and is tasked with finding and working with local farmers and chefs, bringing products and ideas to the end user.
The Wave… of American Flavors also welcomes Marilyn Vogel as the wine representative. Marilyn is the Director of National Accounts On-Premise for one of the leading import wine companies here in the United States, Banfi Vintners. She is certified with the Court of Masters Introductory Sommelier Level and continues studying to expand her knowledge of wine.
Tomato Water Shooters with Organic Cucumber Vodka and Basil Caviar
Mini-brioche BLT with Wild Boar Bacon and Heirloom Tomato Confit
Braised Lamb Sliders with Heirloom Tomato Chutney
Banfi Centine Bianco, Tuscany
Heirloom Tomato Napoleon with Jumbo Lump-fin Crab, Waterkist Farms Lemon Boy and Purple Cherokee Tomatoes
Banfi San Angelo Pinot Grigio, Montalcino
Ricotta Salata, Locally Grown Baby Red Romaine, Green Zebra Tomatoes and Basil Oil
Banfi Fumaio, Toscana
Marcho Farms Veal Chop, Pinot Noir Reduction, Hedgehog Mushrooms, Locally Sourced Vegetables
Sartori Di Verona Pinot Noir, Piedmont
Cabot White Cheddar and Gruyere Fondue, Assortment of Boutique Breads
Banfi Chianti Classico Riserva, Tuscany
Almond Tart with Prosciutto Crust, Waterkist Farms Roasted Tomato Strawberry Salad, and Tomato Marshmallow
Banfi Maschio Prosecco Brut, Veneto
The new process for reservations is as follows:
For reservations, please visit the following website www.disneyurl.com/TheWaveFebruary for self-booking and instant confirmation. The website will go live and begin taking reservations on Thursday February 7, 2013 at 10:00am. Your credit card is charged at the time of booking and you will receive an immediate confirmation email. Please use a personal email address as many work email addresses think the confirmation email is spam.
When you go to the website please have the following information ready:
Tables in Wonderland Ticket Number
First and Last Name of everyone in your party (you may purchase up to 8 tickets)
Credit Card Number
Billing Address of the Credit Card
Personal Email Address
Special Dietary Needs (if any)
The event is limited to 46 Guests, and is exclusive to Tables in Wonderland members. You must show your valid Tables in Wonderland ticket to gain entrance into the event.