Produce Stars At Epcot's Rockin' Burger Block Party

Take the blank palette of a burger, give celebrity chefs incredible fresh produce and what comes off the grill? Lip-smacking combinations like a Wagu Beef Burger with Black Truffle and Onion Marmalade on Brioche Bun. This dish and six others were on the menu at the Rockin’ Burger Block Party on October 14 — part of the Orlando, FL-based Walt Disney World’s 21st Epcot International Food & Wine Festival, held September 14 to November 14. What makes this event unique is the fruits and vegetables used by celebrity chefs were sponsored by Melissa’s/World Variety Produce, a specialty produce supplier headquartered in Los Angeles, CA.

“It all started 10 years ago when I met Marianne Hunnel, Walt Disney World’s culinary program manager, at an IACP (International Association of Culinary Professionals) convention,” explains Robert Schueller, Melissa’s director of public relations. “We continued to talk, and eight years ago, we sponsored our first Food & Wine Festival event, ‘Party for the Senses.’”

Last year, Melissa’s, which underwent a stringent year-long process to become a certified foodservice supplier for Disney, was invited to sponsor a new Food & Wine Festival event, Rockin’ Burger. The company did so in a trial run by adding produce to its bi-weekly deliveries for the “Party for the Senses” event. This year, Melissa’s sponsored this rock-n-roll, burger-themed event full on by supplying over 40 produce items that celebrity chefs requested for use in their signature burgers.

“I work with Sara Schmalz at Disney, and she sends me the produce orders from the chefs. I look at these immediately to see if there is something that is out of season, for example; or if chefs want an apple that doesn’t brown; I suggest what variety would be good. This year, one chef wanted to use truffles, which I told them would be very

expensive. So the chef opted for truffle oil instead. I know how to substitute. But I don’t clout or dictate the chef’s menu,” explains Schueller.

Schmalz, event content development coordinator for The Walt Disney Company, says the celebrity chefs arrive two days in advance and find a kitchen to work in stocked with each ingredient requested, including produce.

October’s featured chef, Alex Seidel, owner of the Mercantile in Denver, CO, and named Best New Chef in 2010 by Food & Wine magazine, featured a mushroom and farro blended lamb burger with a topping that included diced carrot, onion, red onion, cilantro and cucumber.

“I mixed the vegetables with yogurt to create a tzatziki-like topping that paired well with lamb. The mushrooms in the burger added moisture and flavor while decreasing the amount of meat used overall,” says Seidel.

Anywhere from 500 to 800 guests attend each Rockin’ Burger Block Party. Three are held each fall at part of the festival.

This year, for the first time, Melissa’s/World Variety Produce sponsored a new tasting kiosk at the Food & Wine Festival. It’s Seared Scallop with truffle celery root puree, Brussels sprouts and wild mushrooms small-plate item was a hit. Schueller says the company ships a total of 600 pounds of Brussel sprouts and 400 pounds of Maitake mushrooms to Epcot each week to keep up with the demand for this dish.

Village Farms, headquartered in Heathrow, FL, and one of the largest producers of greenhouse tomatoes, bell peppers and cucumbers in North America, also sponsored a first-time tasting kiosk this year. The menu included Heirloom Tomato Salad with Goat Cheese, Aged Balsamic Vinegar and Micro-Basil; Duck Confit with Creamy Polenta and Fire-Roasted Salsa; Chilled Tomato Gazpacho with Lump Grab Meat; and Mini San Marzano Tomatoes.

Additionally, the Florida Department of Agriculture promoted its Fresh From Florida produce at Epcot’s Food & Wine Festival. One way was via signage that spotlighted items like zucchini and yellow squash, watercress and cucumbers, with information on how to pick and store.

“Since fresh produce is a major part of the food chain at Epcot’s Food & Wine Festival, there is a major opportunity for a variety of products,” says Schueller. “It’s exciting to be part of providing this produce and showcasing how fresh fruits and vegetables can be used in so many delicious ways to visitors literally from all over the world. This is right up our alley too, since we sell some 1,500 items and import produce from over 40 countries.”

Photo Caption: Chef Alex Seidel, owner of the Mercantile in Denver, CO, featured a mushroom and farro blended lamb burger topped with diced carrot, onion, red onion, cilantro and cucumber.

Source: PerishableNews.com