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‘Brunch With a Twist’ Feb. 11 at Disney’s Grand Floridian Resort & Spa

Pam Brandon

by , Food Writer, Walt Disney World Resort and Disneyland Resort

“Brunch With a Twist” debuted as part of the 2016 Epcot International Food & Wine Festival, and now the popular Saturday event is back – at noon Feb. 11, hosted by Cítricos and featuring the award-winning chefs at Disney’s Grand Floridian Resort & Spa.

Guests join some of Disney’s top chefs for the five-star, five-course brunch, tasting the creations of Executive Chef Scott Hunnel, Chef Dominique Filoni, Chef Noah Estabrook, Chef Nick Mussara, Chef Lawrence Searl and Executive Pastry Chef Erich Herbitschek. The chefs represent Victoria & Albert’s, Cítricos, Narcoossee’s, Grand Floridian Cafe and the Grand Floridian Bakery.

The on-stage kitchen at Cítricos is ideal for the chefs to share cooking techniques, and guests can ask questions while watching the courses being prepared. Each dish is thoughtfully paired with Champagne for the ultimate dining experience.

The menu:

Chef Nick presents…
Passed Hors d‘oeuvres

Farm Egg Omelet with King Crab and Caviar
Bloody Mary Shooter with Jumbo Shrimp
Smoked Bacon Fritter

Prosecco Cocktail

Chef Dominique presents…
Tuna Carpaccio “Niçoise”, Tuna Confit, Niçoise Olives
Bolla Rosé | Veneto | NV

Chef Scott presents…
Farm Fresh Egg Ravioli with Lobster and Corn Butter
Iron Horse Fairy Tale Celebration Cuvée | Brut | Green Valley of Russian River Valley | 2013

Chef Lawrence presents…
Duo of Duck
Crispy-skin Breast and Confit Leg Raviolo,
Butternut Squash, Cauliflower, Pomegranate

Veuve Clicquot Yellow Label | Brut | Reims | NV

Chef Noah presents…
Veal Tenderloin, and Cheek, Porcini Mushrooms,
Caramelized Onion Potato Croquette, Violet Mustard

Raventós i Blanc De Nit Rosé | Barcelona | 2011

Chef Erich presents…
Orange Scented Chocolate Sphere
Vietti Moscato d’Asti | NV

Cost is $169 plus tax (gratuity and valet included). For reservations and to pre-pay, call 407-939-3463.

Next Brunch With a Twist (with another fabulous menu) is already on the calendar for noon May 6.

Comments

  • sounds good…i’m doing the one for half the price at the hoop-de-doo in fort wilderness this weekend though. this saturday, January 21, at noon in the historic hoop-de-doo 5 course meal paired with different wines by Williamette Valley Vineyards for each course…($90 something dollars, which included the gratuity…) They even have a represntative there from the vineyard leading the tasting. Plus they honored my annual pass discount (20% ) on top of the price…(fyi..they said they are honoring all discounts..ie..annual past, cast, dvc,etc…)

    Menu for their wine dinner is:

    Double smoked Pork Belly with Tillamook cheddar grits + smoky Tomato Broth

    BBQ rib spring rools with sweet n spicy sauce

    Fried chicken with savory cornbread pudding , escarole, and mustard jus

    Moonshine braised beef short ribs with home style baked beans, marbled potatoes and brussel sprouts

    Poached spiced pear tart

    I booked it in person at the window by the hoop-de-doo, but they said other can book it and get their discounts applied as well by calling the fort wilderness dinner show office at 407-824-2858.

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