Published on : Friday, July 22, 2016
While Central Florida may be known year-round for theme parks, one thing is for certain, fall is the season for foodies. With many food-centric festivals and events, the team at Four Seasons Resort Orlando at Walt Disney World Resort is looking forward to the fall season.
“I’m very excited for the fall events we have planned,” says Stephen Wancha, Director of Food & Beverage for Four Seasons Resort Orlando. “In addition to Magical Dining, we’re proud to cook at the James Beard House in New York, and participate in the Epcot International Food & Wine Festival.”
Magical Dining Month
Four Seasons Resort Orlando is participating for the second year in a row in VISIT ORLANDO’s Magical Dining Month. The Resort’s Italian restaurant Ravello will offer a pre-fixe three-course menu for USD 33 per person.
The menu includes:
Appetiser choice: Carpaccio of Piemonte beef, cured mushrooms, pickled radish and watercress; artichoke tarte with mortadella and local green salad; or Ceasar salad with hearts of romaine, parmesan, anchovies and focaccia crouton.
Entrée choice: Braised short rib with local heirloom carrots, soft polenta and caciocavallo cheese; pan-seared local redfish with crushed olive oil potatoes, broccolini and key lime basil infusion; herb grilled chicken with EVOO and herb-crushed potatoes, seasonal vegetables and natural jus.
Dessert choice: Florida strawberry crostada with limoncello crema and mango-passion sorbetto; hazelnut budino with salted caramel and chocolate crisp.
Epcot International Food & Wine Festival
The renowned Epcot International Food & Wine Festival presented by CHASE is back for its 21st year. Four Seasons Resort Orlando will be participating for the third year in a row at the popular Festival Center culinary demonstrations and at one of six Party For the Senses grand tasting events. The festival opens September 14 and runs through November 14, 2016 and will feature more than 30 global marketplaces for sipping and noshing throughout the park.
Several Four Seasons chefs are participating in the culinary demonstrations, including:
October 14, 2016 at noon: Pastry Chef Peter Whitley will demonstrate an Oreo-crusted peanut butter pie with candied peanuts and chocolate whipped cream.
October 15, 2016 at noon: Executive Chef Fabrizio Schenardi will demonstrate seared ahi tuna with his signature Fabrizio Rub and eggplant caponata.
October 29, 2016: Schenardi and Chef Mikey Termini of PB&G will present at Party for the Senses, one of the festival’s premium evening events, serving pan seared sea scallops, key lime basil dressing, warm farrotto and wild mushrooms.