Epcot International Food & Wine Festival: Party for the Senses Grand Tasting...

Epcot International Food & Wine Festival: Party for the Senses Grand Tasting Event

0 559
OLYMPUS DIGITAL CAMERA

Inside Epcot’s World Showplace pavilion, Party for the Senses offers all of your Food & Wine Festival flavors under one roof. It was a magical evening, filled with a variety of delectable food and spirits that Epcot and some of the Disney Resorts has to offer! Noah French, Executive Pastry Chef, delivered one of the most heavenly dessert’s I’ve had all year at Amorette’s Patisserie’s tasting station.

Don’t miss another event at Epcot International Food & Wine Festival! The Yelloween Masquerade Party for the Senses will have more than 50 gourmet tasting stations with dishes from some of Walt Disney World Resort’s restaurants as well as champagne, wine, craft beers, and specialty cocktails.

Yelloween Masquerade Party for the Senses
October 28 – October 29
7:00 PM – 9:30 PM

The event includes reserved seating for the Eat to the Beat concerts, so you can catch new-to-the-Festival performers Living Colour both Oct. 28 and 29 before the Yelloween Masquerade Party for the Senses.

To book reservations call (407) 939-3378.

El Diablo Burger
El Diablo Burger: Chorizo & signature beef blend patty with fried banana peppers, pepper jack cheese, lettuce, tomato, and chipotle mayonnaise (Tim Dixon/D-Luxe Burger)
B.B. Wolf's Sausage Co.
Regensburg Sausage wrapped in Nueske’s Bacon topped with black bean salsa, lime creme, and jalapeno (Brian Rodgers/B.B. Wolf’s Sausage Co.)
B.B. Wolf's Sausage Co.
Regensburg Sausage wrapped in Nueske’s Bacon topped with black bean salsa, lime creme, and jalapeno (Brian Rodgers/B.B. Wolf’s Sausage Co.)

Jock Lindsey's Hangar Bar
Ahi Tuna Taco: Seared Ahi Tuna with Old World Spices in tortilla with shredded lettuce, house-made guacamole, sour cream, and cilantro-scented jalapeno pico de gallo, with fresh toasted lime (Paul Latkowski/Jock Lindsey’s Hangar Bar)
AristoCrepes
Bananas Foster Crepe served with a pink peppercorn chantilly, banana brulee, hazelnut brittle, and a splash of Frangelico Nutella (Michelle Huyke/AristoCrepes)
Paddlefish
Mini Classic Maine Lobster Roll (Mark Boor/Paddlefish)
Paddlefish Lobster
Paddlefish
Paddlefish
Mini Classic Maine Lobster Roll (Mark Boor/Paddlefish)
Paddlefish
Mini Classic Maine Lobster Roll (Mark Boor/Paddlefish)
T-REX
Golden Chanterelle-stuffed Chicken Roulade with Chicken Demi on Parmesan Risotto, accompanied by a balsamic glaze, red pepper jam, and microgreens (Gene Upshaw, T-REX)
Paradiso 37, Taste of the Americas
Ancho honey-glazed beef short ribs over a boniato sweet potato puree, pero sweet peppers, and jicama (Mo Lakmichi, Paradiso 37/Taste of the Americas)
Bongos Cuban Cafe
Estefan Kitchen Rice: Pork, chorizo, beef, chicken, shrimp, and sweet plantains (Odell Torres, Bongos Cuban Cafe)
Art Smith's Homecoming: Florida Kitchen & Southern Shine
Shrimp and Grits (Art Smith & Hector Guerrero, Art Smith’s Homecoming: Florida Kitchen & Southern Shine)
Food is love! – Art Smith
Frontera Cocina by Rick Bayless
Carnitas Tostada with black bean puree, salsa verde, pickled onions, and cilantro (Rick Bayless & Ernesto Zendejas, Frontera Cocina by Rick Bayless)
Portobello Country Italian Trattoria
Vitello Tonnato (Justin Plank, Portobello Country Italian Trattoria)
YeSake
Vegetable Spring Roll in Temaki with tikka masala sauce (Yutaka Kude, YeSake)
STK Orlando
Beef Sirloin with bourbon black pepper brown butter (James O’Donnell, STK Orlando)
Splitsville Dining
Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)
Splitsville Dining
Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)
Splitsville Dining
Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)
Splitsville Dining
Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)
Rainforest Cafe
Cavatappi Pasta with hazelnut pesto, grilled vegetables, and roasted tomato sauce (Rick LEgary, Rainforest Cafe)
The Ganachery
Custom-blended Dark 65% Chocolate Ganache: Pistachio sponge with Amarena cherries and a surprising POP! (Amanda Lauder, The Ganachery)
The Ganachery
Custom-blended Dark 65% Chocolate Ganache: Pistachio sponge with Amarena cherries and a surprising POP! (Amanda Lauder, The Ganachery)
Erin McKenna's Bakery NYC
Princess Brownie Bites (Erin McKenna, Erin McKenna’s Bakery NYC)
Erin McKenna's Bakery NYC
Princess Brownie Bites (Erin McKenna, Erin McKenna’s Bakery NYC)

Black Lava Salted Caramel Mousse with Chocolate Biscuit, Espresso Merignue, Black Walnut Macaron, and Caramel Croustillant (Noah French, Amorette’s Patisserie)

Amorette's Patisserie
Black Lava Salted Caramel Mousse with Chocolate Biscuit, Espresso Merignue, Black Walnut Macaron, and Caramel Croustillant (Noah French, Amorette’s Patisserie)
Blaze Fast-Fire'd Pizza
Fire-roasted tomato bruschetta, fire-roasted grapes flatbread (Brad Kent, Blaze Fast-Fire’d Pizza)
Blaze Fast-Fire'd Pizza
Apples and applewood smoked bacon bruschetta with gochugaru honey, butterbean, and shiitake flatbread (Blaze Fast-Fire’d Pizza)
Morimoto
Morimoto
Peking Duck at Morimoto ASIA
Peking Duck at Morimoto ASIA
Morimoto Asia
Peking duck tacos with pico de gallo and hoisin sauce (Takao Iinuma and Yuhi Fukinaga, Morimoto Asia)

OLYMPUS DIGITAL CAMERA

KRYSTLE NGUYEN is a food enthusiast and many of her childhood memories were created in the restaurants that her parents owned while she was growing up - trying new dishes and interacting with customers. You can catch her on the weekends exploring Orlando or helping her parents manage the family restaurant, Saigon Noodle and Grill. Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.

NO COMMENTS

Leave a Reply