Derick Messenger
Turkey Breast with Craisins®
Original Event Date, Saturday, September 27, 2014
Many Disney Chefs get to participate in the Culinary Demo program each year. At the time, Chef Messenger was working with an event group at Epcot. One of the more interesting aspects (to me anyway) of an event-based chef is that they are not just thinking about making this dish for one or two people... it was designed to be plated for 100+ guests!
Derick Messenger
Park Event Operations, Epcot®, WDWSaturday, September 27, 2014 | 5:00pm
- THE DISH : Turkey Breast with Craisin® Apple-Walnut Stuffing, Spaghetti Squash Noodles, Turkey Jus, Roasted Pumking Seeds and "The Land" Grown Micro Greens
- WINE PAIRING : Nipozzano Riserva Chianti Rufina DOCG, Folia Fine Wine
- HOST : Pamela Smith, RDN
The wine pairing for the Turkey Breast with Craisins was a Nipozzano Riserva Chianti Rufina DOCG from Frolia Fine Wine.
Chef Messenger checks out the wine pairing bottle, a Nipozzano Riserva Chianti Rufina DOCG from Folia Fine Wine.
Look at that gorgeous turkey! It's topped with Turkey Jus and Roasted Pumpkin Seeds.
The "microgreens" on this amazing dish were grown in "The Land" pavilion at Epcot.
Host, Chef, Author and Registered Dietitian Nutritionists Pam Smith has a great rapport with all of the visiting chefs.
The "side item" (toward the back of the dish) is an Apple-Walnut Stuffing with Spaghetti Squash Noodles.
There was also a bit of the Apple-Walnut stuffing in the middle of the turkey medallion.
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