at Disney’s BoardWalk Inn has just announced a NEW 2013 Epcot International Food & Wine Festival Event. And it looks like they’ve saved the best for last!
Join the Flying Fish Cafe for an exciting afternoon of gastronomical wonders while you explore the art of food and wine pairing. This event features an Interactive Cooking Demonstration & Luncheon hosted by Chef de Cuisine Tim Keating; Flying Fish Café Maitre d ‘Table/Cellar Master, Stig Jacobsen; and Max Macalman (Author, The Cheese Monger, and aficionado of all things Fromage).
Look for Chef Tim in the front of the Flying Fish’s Dining Room where he will present the afternoon’s Creations in Cooking School-Style. Guests will be free to mingle, observe, and ask questions during the demonstration. Stig Jacobsen will be providing Wine Pairing Notes, David Abdy will be talking all things Heritage Pork from Florida, plus Max Macalman will be talking through: Cheese as Dessert.
When: Saturday, November 9th, 2013 from 1-4PM
Where: Front Dining Room of Flying Fish Café at Disney’s BoardWalk Resort
Cost: $135/per person (includes gratuity) plus tax
Reservations: Contact Joanne Berube; 407-939-5102 (Tuesday-Saturday 8:30am-4:30pm ET) or the Flying Fish Cafe’s Special Events Line at 407-939-2398.
Seating is limited to just 36 guests! As it is the last weekend of the festival AND Wine & Dine Half-Marathon Weekend, we suggest reserving your space now!
Chef Tim’s Wine & Food Pairing Demonstration Menu
Amuse Bouches – Small Bites best-suited with the Crisp Flavor Profiles of Champagne & Sparkling Wines
“Crisp and Curious White”
Unveiling the Secrets of the Flying Fish Café Signature Crab Cake…and a TK Crab Cake with a Twist!
“Making Red Wine & Fish Work”
Yet another unveiling of the Flying Fish Café Signature Red Snapper “With Yet another Twist”
“Praise the Lard” (With a Gutsy Old World Red)
Featuring David Abdy – representing Pasture Prime of Orlando’s Culinary Classics
Ocoee’s Pasture Prime Slow-braised Heritage Pork Shoulder, Glazed Belly & Char-crusted Tenderloin, Truffled Anson Mills Antebellum Grits, Wild Mushroom Ragout and a Truffled Port Wine Pork Reduction
“Cheese – Posing as Dessert” (And Wines that Work Well with Them)
Featuring Max Macallum
Mignardises & Friandises
Have you attended a special event at Flying Fish Cafe? What’s your favorite menu item at this restaurant? Chime in – the comments are below!