Tables in Wonderland: May 2013 Special Events

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From Chip and Co...

 

 

 

 

Experience the fun, fancy and fears of everybody’s favorite heroic mouse as he battles forces that turn his vibrant dreams into a vivid nightmare. Mickey faces off against Disney villains in a lavish spectacular of dancing water, dramatic music, breathtaking animation, lasers, fireworks, and surprises!

 

You are invited to a private Tables in Wonderland Dessert Party! Come enjoy VIP seating at the premier nighttime spectacular at Disney’s Hollywood Studios , Fantasmic!, while you sample platters of exquisitely prepared delectable desserts.

 

Offerings include:

 

Savory Station

Artisan Cheeses, Dried Fruits, Nuts, and Sliced Baguettes

 

Sampler Station

Mickey Ear Brownie Bon Bons

Balsamic Macerated Strawberries, Mascarpone and Lemon Biscotti Crumbles

Lemon Pound Cake with Raspberries and Country Cream

Butter Cupcake with Maple Butter Cream and Bacon Brittle

Mickey Peanut Butter Tarts

 

Action Station

Warm Peach Crumble served in Mason Jar topped with Liquid Nitrogen Infused Limoncello Moonshine

Basil Lemonade, Coffees and Teas

Beer, Wine, and Cordials

 

For reservations, please visit the following website www.disneyurl.com/TIWFantasmicDessertParty for self-booking and instant confirmation. The website will go live and begin taking reservations on Monday, April 22nd at 10:00am.

 

http://www.chipandco.com/tables-wonderland-fantasmic-dessert-party-105998/

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Just got an email on another Tables in Wonderland event for May...

 

Tables in Wonderland

The Wave . . . of American Flavors Discovery Dinner

At Disney's Contemporary Resort

Thursday, May 16, 2013

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

The Wave . . . of American Flavors Discovery Dinner

Dress Code - Casual Evening Attire

$110 per person, includes tax and gratuity

 

The Wave heralds the end of Florida's Spring Season with the finest Triple Sweet Corn from Long & Scott Farm in Zellwood. Hank Scott and family recently celebrated the 50^th anniversary of their farm with the Central Florida community.  Long & Scott's agri-tainment division, Scott's Maze Adventures, hosts over 30,000 guests each fall.  The farm also boasts Scott'sCountry Market, an on-site farmer's market that features produce grown on the farm, as well as local produce. Long & Scott's newest venture  Scott's Country Cafe, features the Scott family recipes, most of which are made from the cafe's own garden. The Scotts remain proud of their farm and are looking forward to celebrating their 51st anniversary in 2014.

Our wine speaker, Scott Jenkins was working in residential real estate when he met Lisa, the daughter of the Duck Pond wine maker. Lisa had recently graduated from college and was helping her family market and distribute Duck Pond wines. Scott utilized his sales and marketing background by consulting Lisa to help her in sales, marketing and distribution. When Scott and Lisa married in 1996, Scott joined the family enterprise full-time, taking charge of all sales and marketing. Lisa shifted her role to manage day-to-day activities as Operations Manager.

 

Through extensive traveling Scott has built up a loyal, worldwide network of distributors and retailers who promote the wines enthusiastically. Scott has chosen to keep the wines affordably priced even though they continually win awards and critical praise. This value-priced approach and Scott's near constant traveling has increased sales from 20,000 cases to more than 125,000 cases of wine annually in 43 states and 22 countries.

 

Reception-

Miniature Tamales with Carnitas and Queso Blanco

Lump Crab and Corn Hush Puppies with Bourbon Drizzle

Zellwood Corn and Serrano Ham Lollipop Beignets with a Cayenne Pepper Aioli

Duck Pond Pinot Noir- Willamette Valley, Oregon

 

First Course

Temaki Roll with Jumbo Lump Crab, Saku Tuna, Wasabi Sour Cream and Ginger Air, Corn Caviar

Desert Wind Ruah – Columbia Valley, Washington

 

Second Course

Sweet Corn Agnolotti with Carbonara Cream, Sous Vide Quail Eggs, Parmigianino Foam

Duck Pond Pinot Gris- Willamette Valley, Oregon

 

Entree

Frank-Smoked Sea Salt Crusted Buffalo Tenderloin, Corn and Lobster Flan, Roasted Local Red Beets, Vidalia Onion

Desert Wind Cabernet Sauvignon- Columbia Valley, Washington

 

Cheese Course

Thomasville Tomme

Midnight Moon Goat Cheese

Black Diamond Cheddar

"Candy Corn" Croutons and Florida Peach Marmalade

Duck Pond Red Blend- Willamette Valley, Oregon

 

DESSERT-

Sweet Corn Brown Butter Napoleon, Chocolate Caramel Corn

Duck Pond Gewurztraminer- Columbia Valley, Washington

 

For reservations, please visit the following website www.disneyurl.com/TIWTheWaveMay  for self-booking and instant confirmation.  The website will go live and begin taking reservations on May 2, 2013 at 10:00am.

 

Please have the following information ready:

Tables in Wonderland Ticket Number starting with the

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

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.