Another TIW Exclusive at Contemporary

The Wave’s Discovery Dinner

Celebrating Beef and Corn

Thursday, May 21, 2009

The Wave Restaurant is delighted to offer a special series of dining events for the Tables in Wonderland Members. The third event will celebrate beef and corn.  Hank Scott, President of Long & Scott Farms, will host the dinner with Chef Frank Brough and Area Manager Stephen Shepherd. We will also be featuring a winemaker from the New World with a great selection of wines paired to each course. 

Hank Scott represents the third generation of the Scott family's farming tradition.  Long & Scott Farms was established in 1963 by Billy Long and Frank Scott, Jr. who were childhood friends from the Eastern Shore of Virginia.  Billy, who had been a Zellwood "muck farmer" for years, talked Frank into joining him in Florida where the farm was established on 100 acres of land. For the next 30 plus years Frank expanded Long & Scott Farms to 1,200 acres as they produced Zellwood Sweet Corn, pickle cucumbers and both red & green cabbage, along with a variety of other produce.  Hank, who has worked on the farm since he was a boy, returned to the farm full-time after graduating from the University of South Florida.  Following the sale of the Apopka muck farms in 1998, Billy Long moved on to retirement, while Frank Scott retired and Hank took over the management of the farm.  Hank's son, Sonny, is the fourth generation to join the family operation and the Scott's remain proud of their farm and land which they have overseen for more than 45 years.

Wave Lounge Reception

Carpaccio of Florida Heirloom Tomatoes with Corn Nectar

Confit of Beef Short Rib with Zellwood Corn and Sweet Vidalia Onion Relish

Wild Rock, “Infamous Goose” Sauvignon Blanc, Marlborough

Appetizer

Butter and Bacon Poached Sea Scallops with Vidalia Onion Soubise

Coldstream Hills, Pinot Noir, Yarra Valley

Entrée

3 Medallions of Tenderloin

Veal with Green Peppercorns

Beef with Horseradish Crust and Whole Grain Mustard Demi-glace

Pork with Hard Apple Cider Sauce

Penfolds, Bin 138, South Australia

Salad

Hydroponic Greens with Micro Onions and Red Mustard.  Zellwood Cucumber Vinaigrette

Leasingham, “Magnus” Riesling, Clare Valley

Dessert

Warm Skillet Pudding with Raspberry Sorbet and Sweet Corn and Strawberry Champagne Bellini

Yellowglen, “Pink” (Strawberry Bellini), Australia

Cocktails: 7:00 p.m. Wave Lounge at Disney’s Contemporary Resort, First Floor

Dress Code:  Casual Evening Attire

Dinner to follow in the Restaurant

$92.00 per person, includes tax and gratuity

FOR RESERVATIONS, PLEASE E-MAIL This email address is being protected from spambots. You need JavaScript enabled to view it. with your interest to book, and the number of your party.  You will be notified on a first come first serve basis and your credit card will be taken over the phone.  The event will be limited to 50 Guests.