Monday, June 28, 2010

Disney World's Tables in Wonderland

Tables in Wonderland is a series of dining events that features local farmers and crops. Below is the email blast that went out to the 'Tables in Wonderland' Dining Club. The menu for the evening follows that.

Tables in Wonderland Presents:
The Wave . . . of American Flavors Discovery Dinner
Thursday, July 15, 2010
6:30 p.m. Reception 7 p.m. Dinner
Location: The Wave . . . of American Flavors at Disney’s Contemporary Resort.

Dress is Casual Evening Attire
$92 per person, includes tax and gratuity

About our featured farmer...
Brooks Tropicals has been growing tropical fruits and vegetables in Florida and the Caribbean since the 1920s. Brooks sells more than 28 different tropical fruits and vegetables; its specialties are SlimCado avocados, Caribbean Red papayas and Florida starfruit. Representing Brooks Tropicals at this event will be Mary Ostlund, director of marketing.

Latinos call Caribbean Red papayas by the nickname “fruta bomba,” literally “bomb fruit.” One look at the three-to-five-pound fruit will tell you why. Consumers sometimes wonder whether the Caribbean Red is genetically modified, which it is not. It is naturally large and naturally good for you.

The SlimCado has a great avocado taste; it’s a much lighter-tasting avocado. It should be, with less than half the calories and a third less fat than the Hass avocado. And it’s so much bigger! SlimCado avocados can be three to five times larger than a Hass avocado.

Last but not least, the last tropical fruit star of the menu for this event is a star in itself – the starfruit. Brooks Tropicals was a U.S. pioneer for this Asian treat. Starfruit grow under the canopy of the rainforests in Southeast Asia. In Florida, Brooks grows them in the sandy soils of Pine Island on the west coast of Florida

Reception in The Wave . . . of American Flavors Lounge
  • Laughing Bird Shrimp Salsa on a Pineapple Crisp
  • Tenderloin Satay on a Sugar Cane Skewer (Side Note-Marinade in Papaya Vinaigrette
  • Clayhouse “Adobe White”, Paso Robles, CA, 2008

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

  • South Florida seafood Trio: Lobster SlimCado Cocktail, Fried Oyster on the Half Shell (Guava Chili Jam), Blue Crab Slider
  • Domaine Siglas, Asyritiko, Santorini, Greece 2008

Salad Course

  • Roasted Georgia Corn with Santa Sweet Tomatoes, Cipollini Onions, Gorgonzola, and Micro Greens
  • Domaine de la Chanteleuserie, Bourgueil “Les Alouettes”, Loire Valley, France, 2007
    Entrée Course
  • Kubota Pork Loin with Carambola and Dark Rum, Sugar Cane-glazed Sweet Potato and Long Beans
  • La Columbia “Ripasso” de la Valpolicella, Veneto, Italy, 2007


  • Tropical Guava Sorbet
  • Brinley’s Mango Rum of St Kitts


  • Chocolate Truffle “Mirage” with Raspberry Crème Brûlée,
  • Black Currant Gelée
  • SlimCado Sabayon
  • Mamey Sapote Ice Cream