ehagerty
DIS Veteran
- Joined
- Jul 16, 2001
- Messages
- 2,099
Living in the north, we cannot usually participate in the special dinners offered by Tables in Wonderland. I've read about them. I've received email invitation (but, apparently, not all of them). But this is the first time I've been able to participate.
This was the email invitation content:
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Thursday, May 21, 2009
The Wave Restaurant is delighted to offer a special series of dining events for the Tables in Wonderland Members. The third event will celebrate beef and corn. Hank Scott, President of Long & Scott Farms, will host the dinner with Chef Frank Brough and Area Manager Stephen Shepherd. We will also be featuring a winemaker from the New World with a great selection of wines paired to each course.
Hank Scott represents the third generation of the Scott family's farming tradition. Long & Scott Farms was established in 1963 by Billy Long and Frank Scott, Jr. who were childhood friends from the Eastern Shore of Virginia. Billy, who had been a Zellwood "muck farmer" for years, talked Frank into joining him in Florida where the farm was established on 100 acres of land. For the next 30 plus years Frank expanded Long & Scott Farms to 1,200 acres as they produced Zellwood Sweet Corn, pickle cucumbers and both red & green cabbage, along with a variety of other produce. Hank, who has worked on the farm since he was a boy, returned to the farm full-time after graduating from the University of South Florida. Following the sale of the Apopka muck farms in 1998, Billy Long moved on to retirement, while Frank Scott retired and Hank took over the management of the farm. Hank's son, Sonny, is the fourth generation to join the family operation and the Scott's remain proud of their farm and land which they have overseen for more than 45 years.
Wave Lounge Reception
Wild Rock, “Infamous Goose” Sauvignon Blanc, Marlborough
Appetizer
Butter and Bacon Poached Sea Scallops with Vidalia Onion Soubise
Coldstream Hills, Pinot Noir, Yarra Valley
Entrée
3 Medallions of Tenderloin
Penfolds, Bin 138, South Australia
Salad
Hydroponic Greens with Micro Onions and Red Mustard. Zellwood Cucumber Vinaigrette
Leasingham, “Magnus” Riesling, Clare Valley
Dessert
Warm Skillet Pudding with Raspberry Sorbet and Sweet Corn and Strawberry Champagne Bellini
Yellowglen, “Pink” (Strawberry Bellini), Australia
Cocktails: 7:00 p.m. Wave Lounge at Disney’s Contemporary Resort, First Floor
Dress Code: Casual Evening Attire
Dinner to follow in the Restaurant
$92.00 per person, includes tax and gratuity
FOR RESERVATIONS, PLEASE E-MAIL rosa.flores@disney.com with your interest to book, and the number of your party. You will be notified on a first come first serve basis and your credit card will be taken over the phone. The event will be limited to 50 Guests.
SAVE THE DATES:
The Wave will continue its Tables in Wonderland Dinner Discovery Series dinners on the following dates:
* June 18 -Santa Sweet Tomatoes from Plant City, Florida
* July 16
This was the email invitation content:
======================================
The Wave’s Discovery Dinner
Celebrating Beef and Corn
Thursday, May 21, 2009
The Wave Restaurant is delighted to offer a special series of dining events for the Tables in Wonderland Members. The third event will celebrate beef and corn. Hank Scott, President of Long & Scott Farms, will host the dinner with Chef Frank Brough and Area Manager Stephen Shepherd. We will also be featuring a winemaker from the New World with a great selection of wines paired to each course.
Hank Scott represents the third generation of the Scott family's farming tradition. Long & Scott Farms was established in 1963 by Billy Long and Frank Scott, Jr. who were childhood friends from the Eastern Shore of Virginia. Billy, who had been a Zellwood "muck farmer" for years, talked Frank into joining him in Florida where the farm was established on 100 acres of land. For the next 30 plus years Frank expanded Long & Scott Farms to 1,200 acres as they produced Zellwood Sweet Corn, pickle cucumbers and both red & green cabbage, along with a variety of other produce. Hank, who has worked on the farm since he was a boy, returned to the farm full-time after graduating from the University of South Florida. Following the sale of the Apopka muck farms in 1998, Billy Long moved on to retirement, while Frank Scott retired and Hank took over the management of the farm. Hank's son, Sonny, is the fourth generation to join the family operation and the Scott's remain proud of their farm and land which they have overseen for more than 45 years.
Wave Lounge Reception
- Carpaccio of Florida Heirloom Tomatoes with Corn Nectar
- Confit of Beef Short Rib with Zellwood Corn and Sweet Vidalia Onion Relish
Wild Rock, “Infamous Goose” Sauvignon Blanc, Marlborough
Appetizer
Butter and Bacon Poached Sea Scallops with Vidalia Onion Soubise
Coldstream Hills, Pinot Noir, Yarra Valley
Entrée
3 Medallions of Tenderloin
- Veal with Green Peppercorns
- Beef with Horseradish Crust and Whole Grain Mustard Demi-glace
- Pork with Hard Apple Cider Sauce
Penfolds, Bin 138, South Australia
Salad
Hydroponic Greens with Micro Onions and Red Mustard. Zellwood Cucumber Vinaigrette
Leasingham, “Magnus” Riesling, Clare Valley
Dessert
Warm Skillet Pudding with Raspberry Sorbet and Sweet Corn and Strawberry Champagne Bellini
Yellowglen, “Pink” (Strawberry Bellini), Australia
Cocktails: 7:00 p.m. Wave Lounge at Disney’s Contemporary Resort, First Floor
Dress Code: Casual Evening Attire
Dinner to follow in the Restaurant
$92.00 per person, includes tax and gratuity
FOR RESERVATIONS, PLEASE E-MAIL rosa.flores@disney.com with your interest to book, and the number of your party. You will be notified on a first come first serve basis and your credit card will be taken over the phone. The event will be limited to 50 Guests.
SAVE THE DATES:
The Wave will continue its Tables in Wonderland Dinner Discovery Series dinners on the following dates:
* June 18 -Santa Sweet Tomatoes from Plant City, Florida
* July 16
