“Brunch with a Twist” Event at Grand Floridian on Feb 11th

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“Brunch with a Twist” was an event that debuted with EPCOT’s food and wine festival which is making a grand return starting Saturday, February 11th.

The brunch will be hosted at Citrico’s and will feature a host of award winning chefs such as 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 Citrico’s is where chefs can show off their cooking technique and guests can ask questions while the meals are being prepared, where each will be paired with champagne. The menu is as follows:

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

The price, which includes gratuity and valet, is $169 plus tax. To schedule a reservation and pre pay, call 407-939-3463. The next Brunch with a Twist is scheduled for May 6th at Noon.

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