2018

A Tasteful Way to Make a Difference M enu Sparkling Wine Reception Segura Viudas Brut Cava, Penedes, Spain By HAF2PAINT / Dino Roussia & Heather A. French

*Most stations offer a vegetarian adaptation

Ale & Compass Restaurant Chef David Hutnick Sommelier Joseph Morales Guzman

Slow Smoked Pork Tenderloin, Bacon Jam, Vermont Cheddar Grits, Barbecue Gastrique and Herb Salad Cline Ancient Vine Zinfandel Donated by Cline Cellars and Republic National Distributing Company

Artist Point Chef Michael Gonsalves Sommelier Viviana Altesor

Sweet Maiz Soup - Dungeness Crab, Avocado, Spring Radish, Ramp Mole, Greens Girasole Pinot Blanc Donated by Harvest Moon Wine Distributor

Cinderella’s Royal Table Chef Axel Martinez Sommelier Debbi Sacleux

Blood Orange Braised Beef Short Rib, Melted Leek and Kohlrabi Puree and Sweetie Drop Peppers Cooper’s Hawk Lux Pinot Noir Donated by Coopers Hawk Winery & Restaurants and Cavalier Distributing

blu on the avenue Chef Tony Krueger Sommelier Luciano Cortes

Hot Smoked Scottish Salmon, Dukkah Drop Biscuit, Bacon, Pickled Serrano, Aged Maple Syrup, Flowers Ferrante Winery, Grand River Valley, OH, Pinot Grigio Donated by Ferrante Winery and Strategic Importers Inc.

Bull & Bear Chef Richard Brown Sommelier Tim Pevec

Seared Shrimp Scampi with Pinot Grigio Butter Black Venus Rice Risotto and Parmesan Cheese Avancia Godello Donated by Avancia and Stacole Fine Wines

Flying Fish Chef LT Majoras Sommelier: Katie Hanewall

Cool Water Lobster and Slow Poached Shrimp, Spring Melon, Hearts of Palm, Shaved Serrano and Cava Vinaigrette Louis Jadot Steel Chardonnay Burgundy, France Donated by Kobrand Wine & Spirits and Republic National Distributing Company

Jiko -The Cooking Place Chef Eddie Mendoza Sommelier Chris Eisenlau

Isitambu - Zulu-Style Samp and Beans with Oxtail and Quail Egg Simonsig Pinotage Western Cape, South Africa Donated by Quintessential Wines and Republic National Distributing Company

Hemisphere Chef Jeffrey Powell Sommelier Paul Borriello

Chilled California-Style White Fish Ceviche with House Fried Corn Chips Maison de Chanzy, Bouzero, Burgundy, France, Aligote Donated by Maison de Chanzy and Strategic Importers Inc.

The Hollywood Brown Derby Chef Craig Schleider Sommelier Keith Gimbel

Spicy Togarashi - Crusted Ahi Tuna, House-Made Kimchi, Bamboo Rice and Ginger-Soy Glaze Cht. Ste. Michelle Wine Estates ‘Saint M’ Riesling, Pfalz, Germany Donated by Ste. Michelle Wine Estates and Southern Glazer’s Wine & Spirits

Latitude & Longitude Chef Kyle Anderson Sommelier Alyssa McDonald

Low-Country Perloo Carolina Gold Rice, Chicken Thighs, Andouille Sausage, Florida Rock Shrimp Cooper’s Hawk Unoaked Chardonnay Donated by Coopers Hawk Winery & Restaurants and Cavalier Distributing

Le Cellier Steakhouse Chef Kevin Downing Sommelier Kiki Cortello

Lamb Loin, Confit Marble Potatoes, Spring Vegetable Vinaigrette and Pinot Noir Syrup Chapoutier Estate ‘La Ciboise’ Red Blend, Rhone Valley, France Donated by Terlato Wines International and Southern Glazer’s Wine & Spirits

Morimoto Asia Chef Yuhi Fujinaga Host Emer Elbo

Foie “PHO”, Kona Kanpachi, Shiso Domaine Chandon, Etoile, Brut, NV, Napa Donated by Moet Hennessy USA and Coastal Pacific Wine & Spirits

Primo by Melissa Kelly Chef Eric Santiago Sommelier Donya Saunders

House-Made Casarecche Pasta, Lake Meadows Duck Confit, Local Mushrooms, Ramp Pesto and Shaved Pecorino Bodegas Lozano, La Mancha D.O, Spain Orastin Reserva Donated by Bodegas Lozano and Strategic Importers Inc.

Shutters Chef Mark Donovan Sommelier Johnny Pacheco

Caribbean Goat Curry with Fragrant Island Rice and Cilantro-Lime Crema Cloudy Bay, Sauvignon Blanc, New Zealand Donated by Moet Hennessy USA and Coastal Pacific Wine & Spirits

SLATE Chef Jacob Woolf Sommelier Leslie Johnson

Smoked Brisket, Jalapeño Creamed Corn, Charred Scallion Vinaigrette and Annatto Oil Selendi Wines, Akishar, Turkey, Morali blend Donated by Selendi Wines and Strategic Importers Inc.

STK Orlando Chef Aaron Taylor Sommelier Lionel Rodriguez

Goat’s Milk Ricotta with Crushed Peas, Mint and Charred Spring Onion Bodegas Lozano, La Mancha, D.O, Spain, Verdejo Donated by Bodegas Lozano and Strategic Importers Inc.

Tiffins Chef Robby Sayles Sommelier Mark Hoevenaars

Blanquette de Veau, Crispy Sweetbreads, Forest Mushroom Ragout and Charred Pearl Onion Durbanville Hills Sauvignon Blanc Western Cape, South Africa Donated by By Terlato Wines and Republic National Distributing Company

Todd English’s bluezoo Chef Jason Wiggin Sommelier Ariel Bruckner

Crispy Puffed Rice Shrimp, Wasabi Pommes Puree, Sweet Thai Chili White Haven Sauvignon Blanc Donated by Breakthru Beverage and E&J Gallo Winery

The Turf Club Bar and Grill Chef Dan Marozzi Sommelier Alvin Burrill

Pan Seared Salmon Slider - Seared Ora King Salmon, Horseradish Pickled Cucumber Slaw, on a Dill Gougère Sokol Blosser Dundee Hill Pinot Noir Donated by Opici Family Distributing

Urban Tide Chef Chef Jared Gross Sommelier Anastasia Batizhevskaya

Plantain-Crusted Atlantic Cod, Roasted Red Beet and Crème Fraiche Mash, Kumquat Mostarda Foggy River Sauvignon Blanc Donated by Banks Channel and Harvest Moon Distributors

Amorette’s Patisserie Pastry Chef Yoly Lazo Colon Sommelier Matt Vache

Amorette’s Petite Signature Cake – Chocolate Chiffon, Raspberry Pate Fruit, Red Velvet Cake, Chocolate Biscuit, Dark Chocolate and Cherry Mousse Domaine Chandon Brut, NV, Napa Donated by Moet Hennessy USA and Coastal Pacific Wine & Spirits

Gideon’s Bakehouse Chef Nicole Beebe Sommelier Ashley Coggins

Classic Chocolate Chip Cookie and Pistachio Toffee Chocolate Chip Cookie Cooper’s Hawk Cabernet Sauvignon Donated by Coopers Hawk Winery & Restaurants and Cavalier Distributing

Epcot Bakery Pastry Chef Noah French Sommelier Chelsea Wilson

Meyer Lemon Tart with Mandarin Orange Jam Boutari Moschofilero, Peloponnese, Greece Donated by Terlato Wines International and Southern Glazer’s Wine & Spirits

Joffrey’s Coffee & Tea Company Roast Master Chris DeMezzo

Made-to-Order Specialty Coffees

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