Tables in Wonderland Special Event in May

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 50th 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’s Country 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 Café, features the Scott family recipes, most of which are made from the café’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

Entrée

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.

Wishing you Faith, Trust, and Pixie Dust
Sunshine

Related articles

• Tables in Wonderland Fantasmic Dessert Party (chipandco.com)
• Tables in Wonderland Special Event (chipandco.com)

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