New experiences include Sunday Bubbles Brunch, seminars and all-new
immersive area inspired by San Francisco’s Chinatown
*Friday, October 28 and Saturday, October 29, 2016
*Walt Disney World Swan and Dolphin Resort Causeway
*Advance purchase unlimited food and beverage samples are $105 per person; beer garden upgrade is $130 per person including taxes
*Interactive seminars start at $50 per person, per class including taxes
*Sunday Bubbles Brunch with J Vineyards and Winery is $75 per person
*Overnight packages, available for one or two nights, including room accommodations and two tickets to the outdoor festival (seminar tickets and beer garden tickets may be added for an additional fee) are available starting at $392
The Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its seventh year October 28 – 29 at the Epcot Resort Area resort with its largest event to date featuring 50 food and wine stations, 10 seminars and opportunities to meet the award-winning chefs behind featured culinary masterpieces.
With more food and drink stations spreading out among more space than ever before, guests will delight in numerous opportunities to sip and savor along the resort’s causeway, alongside the resort’s private lake, and for the first time, on the resort’s private beach all weekend while enjoying live entertainment.
What’s NewMaking its festival debut this year is an immersive area, which will transport guests’ palates to the streets of San Francisco’s Chinatown with décor and dishes inspired by the famous neighborhood.
Two new dishes were created by resort’s award-winning culinary team will be featured in the area: crispy duck with cucumber, scallion, hoisin sauce and a steamed bun as well as Shanghai dumplings, handmade with pork, rice wine, ginger and scallion, served with soy sauce and chili oil sauce.
Also new for 2016 is the Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees.
Friday and Saturday nights, feature menus full of new and unique dishes sure to please the palate, including spinach and potato agnolotti with pork, tomato cream grilled radicchio and ricotta salata; smoked beef brisket with white cheddar beignet and concord grape and smoked bacon remoulade; and seared striped bass with fall artichokes, nicoise olives and Spanish caper emulsion.
Favorite dishes from the past years also return, such as the shrimp cocktail steamroller, Thai chicken salad with organic greens, green papaya tamarind and ginger dressing as well as the dragon sushi roll with crispy shrimp, tuna and avocado.
The resort's World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts ike the all-chocolate choux and caramel sea salt eclair with vanilla whipped cream and comfit gingered pears. The Sundae Action Station returns allowing guests to choose their own toppings like chocolate cake and caramelized banana.
Seminars and Upgrades
Two new hands-on educational seminars, taught by members of the resort's award-winning food and beverage team, are being added to this year's seminar offerings. The Craft Cocktails seminar educated guests on the origins of traditional cocktails and how to make them, and More than Malbec introduces the world of popular Argentinian wines, with tastings and tips for pairing.
Popular returning seminar topics include wine blending, Italian wines, champagne, beer, tequila, pasta making, sushi and sake and wine and cheese pairing. All seminars require separate tickets, and space is limited.
As an upgraded ticket option, guests can experience a beer garden, featuring a variety of local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine made by the resort's culinary experts.
To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the resort’s Todd English’s bluezoo restaurant. Guests can also meet the world’s only two-time World Champion Pastry Chef and the resort’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the resort’s Executive Chef Robert Ciborowski.
With 17 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Resort continually receives national recognition for its food and beverage program. The culinary team has had the honor of presenting multiple dinners at the distinguished James Beard House. The resort boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The resort’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a five-time recipient of the exclusive Best of Award of Excellence.
*Contact Mary at the Link on the right to BOOK NOW!