Tables in Wonderland – The Wave… of American Flavor’s Discovery Dinner

The Wave Invite v2

Thursday, January 17, 2013
6:30 p.m. Reception; 7:00 p.m. Dinner

Meet at The Wave… of American Flavor’s Main Podium

Dress Code – Casual Evening Attire
$110 per person, includes tax and gratuity

The Wave… of American Flavors has an exciting evening planned for the January Tables in Wonderland Discovery Dinner. Local farmers will be represented by Cahaba Clubs Herbal Outpost. Cahaba Clubs Herbal Outpost sits nestled on a 10 acre parcel in Odessa, Florida, just northwest of downtown Tampa. Marvin Wilhite began his hydroponic growing operation in this serene setting in 2000. Marvin is all about Micros! Cahaba sells the freshest hydroponic micro-greens, micro-herbs, micro-vegetables, exotic tiny greens, tiny lettuces and a variety of pea shoots. Chefs use Cahaba products as not only a garnish, but as a unique and flavorful condiment to their signature dishes.

The Wave… of American Flavors welcomes Chris Doncsecz as the wine representative for the January Tables in Wonderland Discovery Dinner. A former cast member in the 1990’s, Chris went on to work as a captain at notable restaurants in Manhattan to include Jean George’s “V”, Del Frisco’s across from Radio City Music Hall and he was part of the opening team for TAO that once hosted New York and Hollywood’s “A List” celebrities (well there were others, “ask how David Copperfield made him disappear”). After which, Chris ventured to Seattle, Los Angeles, and Hawaii until settling back in Orlando as wine representative for Stacole Fine Wines.

Reception in The Wave… of American Flavors Lounge

Chive-tied Crepe Bundles with Smoked Salmon and Lemon Crème Fraîche
Wild Boar with Parsnip Purée and Chive Oil
Roasted Vegetable Terrine with Goat Cheese
Iron Horse Fairy Tale Cuvée – Sonoma County, California

Dinner in The Wave… of American Flavors Private Dining Room

Oyster Rockefeller Soup with Big Bayou, Apalachicola Bay Oysters
Spy Valley Pinot Noir – Marlborough, New Zealand

Micro Green Salad with Red Oak, Green Oak, Red Sticks of Fire, Yellow and Green Pea Shoots, Tiny Heirloom Tomatoes, and Ice Wine Vinaigrette
Warwick Professor Black Sauvignon Blanc – Stellenbosch, South Africa

Apple Cider Braised Pork Belly with Naturally Raised Pork Tenderloin, Anson Mills Risotto Oats, Micro “Bulls Blood” Beet Greens
Pulenta Estate La Flor Malbec – Mendoza, Argentina

Cheese Course
Cabot Cheddar, Pecorino Romano, and English Stilton Blue
Torbreck Woodcutter’s Shiraz – Barossa Valley, Australia

Fennel Scented Caramel Apple Crepes, Cinnamon Basil Ice Cream, and Vanilla-Thyme Shortbread
Gruet Blanc de Noirs, Albuquerque New Mexico

For reservations, please visit the following website for self-booking and instant confirmation. The website will go live and begin taking reservations on Thursday January 10, 2013 at 10:00am.

Please have the following information ready:
Tables in Wonderland Ticket Number
First and Last Name of everyone in your party (maximum is Party of 8)
Home address
Phone number
Credit Card Number
Billing Address of the Credit Card (Your credit card will be charged at the time of booking, and you will receive an immediate confirmation email.)
Personal Email Address (Please use a personal email address as many work email addresses think the confirmation email is spam.)
Special Dietary Needs (if any)

Guest Policies
The event is limited to 46 Guests, and is exclusive to Tables in Wonderland members.
You must show your valid Tables in Wonderland ticket to gain entrance into the event.

Follow us for more updates: Facebooktwitteryoutubetumblrinstagram