Magical Dining Experiences Announced for DVC Members

[Stu]

Disney Vacation Club recently announced that it will begin offering “Magical Dining Experiences” exclusively for Disney Vacation Club (DVC) members and their guests.

Dining will take place at selected signature restaurants throughout Walt Disney World. The menus specially developed by Disney chefs will feature accompanying wine and beer pairings. In addition, a culinary specialist will offer a live presentation throughout the dinner.

The events, which can be booked exclusively by DVC Members for themselves and their guests, promise to be intimate, with limited spots available for each dinner.

Bookings will be available through Member Services beginning 6th February.

[Stu]

The first three dinners have been announced:

27 February at the Flying Fish Restaurant

Number of Guests: 40
Hosted by: Renowned Wine Expert
Time: 6:00 PM to 9:30 PM
Price: $165

Menu
Amuse Bouches:
Prosciutto & Melon “Arancini”
Stellina di Notte Prosecco 2009, Veneto-Italia

First Course:

Soupe de Homard alla Asiatique
Lemon Grass, Kaffir Lime, Takuan, Coconut and Thai Chilies
Chandon Riche Extra Dry NV, Napa Valley

Second Course:

Pan-roasted Maine Diver Scallops and Champagne–braised Pennsylvania Hills Veal Cheeks, Holland Leeks, Salsifis and Pousse Pierre with a Natural Veal Jus and Champagne Butter Emulsion
Moët & Chandon Impérial Brut, NV

Intermezzo

Main Course:

Fennel Pollen-dusted Turbot Fillet a là Trufée
Fondue of Wild Mushrooms, Tiny Turnips and White Asparagus, with Truffle Accents
Krug Grande Cuvee

Dessert:

Plant City Strawberry Creation
Chandon Etoile Rose

13 March at Citricos Restaurant

Number of Guests: 50
Hosted by: Renowned Wine Expert
Time: 4:00 PM to 6:30 PM
Price: $155

Menu
First Course:

Atlantic Sword Escabeche
Saffron Potato, Abequina Olive Oil Drizzle, Pedro Ximenez Sherry Vinegar
Jamieson Ranch Sauvignon Blanc, Napa ’13

Second Course:

Crisp Sweetbreads, Berkshire Pork Tenderloin, Roasted Carrot, Wild Berry Paint
Reata Chardonnay, Carneros ’12

Third Course :

Hudson Valley Duck Confit, Rigatoni Pasta Opal Mustard Cream
Reata Three County Pinot Noir Monterey/Sonoma/San Benito ’12

Fourth Course:

Slow-braised Beef Short Ribs, Soft Polenta, Wilted Greens
Whiplash Red, California ’11

After Dinner Course:

Artisanal Cheese Tasting
Jamieson Ranch Cabernet, Napa ‘11

27 March at Artist Point Restaurant

Number of Guests: 50
Hosted by: Renowned Wine Expert
Time: 5:00 PM to 6:30 PM
Price: $165

Menu
First Course:

Smokey Portobello Soup ~ Roasted ≈≈≈≈akes ~ Chive Oil
(served tableside)

Second Course:

Dungeness Crab Strudel ~ Sweet Fennel, Preserved Lemon, and Roasted
Pepper Salad ~ Crushed Olive Tapenade

Third Course:

Pacific Northwest Duet
Cedar Plank-roasted Salmon ~ Braised Red Cabbage ~ Lemon Emulsion
Venison Loin ~ Yukon Gouda Mash ~Blackberry Gastrique

Fourth Course:

Artisanal Cheese Selection ~ Seasonal Garnishes

After Dinner Course:

Flourless Chocolate-Hazelnut Cake~ Wild Berry Compote ~ Honey Crème Fraiche ~Candied Bacon Brittle

To book, DVC Members should call Member Services.

• Full payment for Culinary Magic experiences must be made via credit card at time of booking.
• Gratuity included, plus tax
• There is a 1-day cancellation policy.
• The full price will be charged or forfeited for no shows and cancellations that occur with less than 1 day notice.
• Disney Dining Plan entitlements will not be accepted as payment.
• All dinners and menus are subject to change or cancellation.
• Culinary Magic experiences are not eligible for any additional special offers or discounts, including the DVC Member 10% food and beverage discount.

Bookings will be available through Member Services beginning 6th February.

[DIBBadmin]

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