Tables in Wonderland Events for March

Tables in Wonderland

The Wave . . . of American Flavors Discovery Dinner

At Disney’s Contemporary Resort

Thursday, March 21, 2013

6:30 p.m. Reception; 7:00 p.m. Dinner

Meet at The Wave… of American Flavors Main Podium

Dress Code – Casual Evening Attire

$110 per person, includes tax and gratuity

The Wave…of American Flavors has an exciting evening planned for the March Tables in Wonderland Discovery Dinner.  This month’s Discovery Dinner will be celebrating our Central Florida Strawberry Season.  Our Farmer/Chef dinner will feature Lott Farms located just west of Plant City, Florida.  Mike and Sandy Lott started their farm in 1979 on rented land and purchased and built their family farm of 50 acres in 1983.  They have lived on and farmed this land with their children and grandchildren since that date. Mike’s great strawberries are sold under the Classic label through C&D Produce Distributors.

The Wave… of American Flavors welcomes Stephanie Putnam as the wine representative.  Stephanie Putnam is the Director of Winemaking at Raymond Vineyards, where she oversees all aspects of winemaking for this iconic Napa Valley winery. Before joining the Boisset Family Estates team, Stephanie spent eight years as winemaker at Far Niente Winery, where she contemporized their house style. Prior to that, she was part of the team at Hess Collection, where she began as a cellar worker and rapidly progressed to winemaker. While there she also worked with the winery’s South American partners. Throughout her tenure at these highly acclaimed Napa Valley estates, Stephanie has focused on producing high quality Cabernet Sauvignon and Chardonnay. Her wines have won acclaim, including recognition in the Wine Spectator’s Top 100, Wine Enthusiast’s Top 100 and being named The Wine News Cabernet of the Year.

Reception in The Wave . . . of American Flavors Lounge

Edible Black Sesame Cone with Ahi Tuna Tataki, Wasabi-Strawberry Aioli

Sparkling Wine Spritzer with Wild Caught Shrimp

Pesto Cone with Caprese Salad, Teardrop Tomatoes, Micro Basil, House-made Mozzarella and 8 year Balsamic

JCB #69 Rose Cremant de Bourgogne

Dinner in The Wave . . . of American Flavors Private Dining Room

Appetizer

Duck Egg “Benedict” with Wild Boar Bacon and Jalapeno-Strawberry Salsa

Raymond Reserve Collection Merlot, Napa

Salad

Triple Brie, Saturn Farms Salad Greens, Heirloom Tomatoes, Dark Chocolate Balsamic Vinaigrette

Raymond Reserve Collection Chardonnay, Napa

Entrée

Beef Tenderloin, Strawberry Gastrique, Vidalia Onion and Potato Purée, Miniature Vegetables

Raymond Sommelier Selection Cabernet Sauvignon

Cheese Course

Cabot White Cheddar, Pecorino Romano, and Laura Chanel Goat Cheese

Raymond Reserve Collection Cabernet Sauvignon, Napa

Dessert

Florida Strawberry Trio:

Lavender Strawberry Shortcake

Strawberry Ice Cream, Balsamic Strawberry Reduction, Strawberry Crouton

Strawberry Consommé with Gelée

Neige Premier Apple Ice Wine

For reservations, please visit the following website www.disneyurl.com/TheWaveMarch for self-booking and instant confirmation.  The website will go live and begin taking reservations on Tuesday February 26, 2013 at 10:00am.

Please have the following information ready:

Tables in Wonderland Ticket Number

First and Last Name of everyone in your party (maximum is Party of 8)

Home address

Phone number

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)

Guest Policies

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.

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A Mighty Culinary Experience with Kevin Dundon & Derry Clarke

St. Patrick’s Festival
Lunch Demonstration
Wednesday, March 13th, 2013 at 1:00pm

Master Chef Kevin Dundon and Michelin star Chef Derry Clarke will showcase their culinary expertise in a live lunch demonstration. Combining their incredible talents to create a selection of recipes in an exclusive 3 course luncheon.

Hickory Smoked Free-range Chicken Breast with Spring Vegetables
and Soft Quail Eggs and an Apple and Pear Dressing
Chandon Pinot Meunier 2011, California

Papillote of Lemon Sole with Baby Potatoes, Sea Asparagus, and Citrus Essence
Cloudy Bay Sauvignon Blanc 2012, New Zealand

Poached Pear with a Crème Brulee Foam and a Beetroot Macaroon
Inniskillin Vidal Icewine Pearl 2008, Canada

$55 per person with wine parings / $45 without paring, plus tax & gratuity*

A Tale of Two Chefs
Signature Dining Experience
Thursday March 14th, 2013 at 6:30pm

Kevin Dundon and Derry Clarke meet to create a culinary extravaganza to delight the senses. Combining Kevin’s modern take on Irish cuisine and Derry’s French inspired style of cooking, they solidify their reputations as geniuses in the kitchen. Each course is carefully paired with a variety of fine wines that complement the amazing array of flavors of each delicious dish.

Langoustine wrapped in Ketaifi Pastry with Tomato Jelly and a Chili Jam
Ommegang Witte Craft Wheat Ale

Potato Salad with a Garden Herb Foam

Sweet Pea Soup served with a Pea Panna Cotta
Cloudy Bay Sauvignon Blanc 2009, New Zealand

Rack of Spring Lamb and Braised Cottage Lamb Pie, Farm Fresh Vegetables with Twice Cooked Roast Potato
B.V Beaurouge 2009, California

Layered Chocolate Indulgence infused with Coffee with an Irish Twist
Rosenblum Cellars Kathy’s Cuvée Viognier, 2009, California

$105 per person plus tax & gratuity*

* Tables in Wonderland members receive a 20% discount

To book your reservation for these special events call 407-938-0300