Disney

Summer time fun has officially started for many and STK: Orlando is supplying all the flavor to the fun!

STK: Orlando is located in the heart of the revamped Disney Spring’s surrounded by dozens of shops that will work up an appetite or help you work off a big brunch.

We started our “Sunday Funday” with some signature drinks 

On the left we have the Cucumber Stiletto: ketel one citroen, st. germain, muddled cucumber, mint.  Beautifully crafted cocktail that’s light and refreshing. On the right, is a brunch inspired cocktail the Frose: Chilled sparking Rose with a scoop of raspberry sorbet.  A lighthearted drink that gives you a celebratory sensation.

The Hangover Ceviche: Shrimp – mussels – crab – octopus – jalapeños house made clamato. 
Hair of the dog:
Don Julio Silver Tequila $8 / Vidal Mezcal $8 / Belvedere Vodka $8
We were recommended the Vidal Mezcal for the smoky flavors in the liquor that would aid in provoking flavors out of the dish. However, I found the Mezcal in the ceviche a little overpowering and boozy leaving the palate with little flavors to enjoy.

But! The Cinnamon Monkey Bread was a delight! It was fluffy and doughy with the perfect amount of cream cheese icing.

Fried Chicken & Funnel Cake: sriracha honey – lime – burnt onion powdered sugar
A carnival twist on a classic brunch item with a nice touch of spice.

Dry-Aged Delmonico: boneless ribeye – with generous marbling decadent & tender.  We topped the steak off with some truffle butter as well. The steak was done wonderfully and how we had asked for it to be prepared, while not being over seasoned or over cooked.

We didn’t have much room for a hefty dessert so we went with Mini Ice Cream Cone Sampler. It was adorable and helped us cool down from Florida’s Heat.

Overall, STK:Orlando is a very chic and upbeat environment. The staff is also amazing and courteous!

Address: Walt Disney World Resort, Disney Springs, 1580 Buena Vista Dr, Orlando, FL 32830
Phone: (407) 917-7440

 

We’ve all heard and seen Planet Hollywood as it was the iconic building at the old Downtown Disney. Well, along with Disney’s revamping to Disney Springs, Planet Hollywood is also new and improved. Planet Hollywood Observatory offers a new dining experience altogether with a fun and spunky environment to match their menu creations from Guy Fiery.

We began with this impressive ferris wheel of appetizers. The High Roller Platter (34.99)  is meant to be shareable for four people offering a varieties of bites that includes the Famous Chicken Crunch, Texas Tostadas,  Buffalo Wings, Five Cheese Dip, and Peri-Peri Shrimp. 

The entrees came rolling in soon after starting with the L.A Lasagna (19.99) which was definitely a twist to the traditional lasagna dish. A tube of pasta stuffed with ricotta and bolognese meat sauce then lightly fried to a golden brown and then topped with roasted garlic cream & tomato basil sauce.

BBQ Ribs (29.99) was next. Plated on the cutest miniature picnic table with a baby bucket of fries. The ribs are slow cooked St.Louis Style smothered in BBQ sauce.

The Turkey Pic-A-Nic (16.99) reminded me of thanksgivings in a sandwich with the roasted turkey breast and cranberry relish. The kettle chips in the middle provided a nice texture separations between the layers of flavors all inside a garlic-buttered pretzel bun.

Guy’s award wining burger Bacon Mac-N-Cheese (18.99)  also winner of NYC Wine & Food Festival Burger Bash! Was a monster of a burger containing Applewood smoked bacon, 6 cheese mac-n-cheese, onion straws, Donkey Sauce all in between buttered brioche buns.

Next would probably be the kid’s favorite items on the menu

Chocolate Comet (14)  Classic chocolate milkshake that’s overtopped with chocolate goodies like double chocolate brownies, frosting, candies, and a cookie straw. A chocolate Coma all in one.

This unicorn milkshake is The Strawberry Big Bang (14). There’s an entire slice of a birthday cake that’s hanging on top of a the classic hand spun strawberry milkshake! Then it’s doused in magical sprinkles and chocolate chips.

Planet Hollywood Observatory offers a fun and exciting way to dine with the whole family involved and both nostalgic and current.

Planet Hollywood Observatory

Address: 1506 East Buena Vista Drive, Orlando, FL 32836

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Celebrating 24 years when it kicks off March 1, 2017, the Epcot International Flower & Garden Festival will jump-start spring with blooms aplenty and gardens of edibles including toothsome morsels from the new Northern Bloom and The Berry Basket Outdoor Kitchens.

A new, next-generation Belle topiary from “Beauty and the Beast” will debut in France, and a redesigned “Cars” play garden will introduce a colorful new character topiary sure to capture children’s imaginations.

The 90-day festival, open March 1-May 29, will feature an irresistible array of new gardens and character topiaries, popular entertainers and tasty food and drink offerings:

Fresh, farm-market food and beverage flavors will debut at the new Northern Bloom and The Berry Basket Outdoor Kitchens that will join 13 returning Outdoor Kitchens. Delectable chef-inspired bites from Northern Bloom include Seared Scallops with French Green Beans and Butter Potatoes with brown-butter vinaigrette and Applewood smoked bacon. A Maple Popcorn Shake for sipping can become an adult libation with the addition of some Crown Royal Maple Whiskey. At The Berry Basket, the Lamb Chop with Quinoa Salad and Blackberry Gastrique can pair with the new Founders Raubeaus Pure Raspberry Ale.

Chef Gregg Hannon

One of the popular Outdoor Kitchen gardens, Urban Farm Eats, will return with savory bites, sweet treats and ideas for planting produce that can inspire growing numbers of guests who want to learn to grow their own edibles.

“A lot of people, including young children, are serious foodies now, and they have lots of questions about gardening,” says Eric Darden, festival horticulture manager. “We’re getting more and more people in their 20s and 30s asking, ‘How can I grow this?’ I think we’ll be creating more gardeners because people can see what’s possible.”

The festival, including all gardening programs, exhibits, concerts, complimentary English Tea Garden tours and special appearances, is included in regular Epcot admission.

For more information about the 24th Epcot International Flower & Garden Festival, call 407/W-DISNEY (934-7639) or visit www.epcotinspring.com.

Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival
Epcot Flower and Garden Festival

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Flying Fish restaurant on Disney’s Boardwalk recently underwent massive interior renovations as well as a reboot of their menu. Gone from Flying Fish is the “cafe” part of the name, welcoming in a new, more sophisticated setting that does justice to the quality of cuisine, focused on sustainable seafood.

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New Look Inside Flying Fish at Disney’s Boardwalk

Gone, too, are the golden fish and golden columns that brought a touch of boardwalk carnival feel to the old Flying Fish Cafe – the interior features an all-new silver-accented kitchen and dining room (with expanded space for private dining events) with silver, shimmering chandeliers – providing a very modern and upscale dining experience. Guests can still watch the chefs prepare dishes in the open kitchen, and sit at the kitchen counter to watch the action up close if desired.

Flying Fish at Disney's Boardwalk
Flying Fish at Disney’s Boardwalk

Chef Tim Majoras, who has been with the Flying Fish culinary team since 2011, takes the over the helm in the kitchen from our friend Chef Tim Keating, bringing his take on a whole new menu to delight the palate and senses.

Chef Tim Majoras of Flying Fish at Disney's Boardwalk
Chef Tim Majoras of Flying Fish at Disney’s Boardwalk

We were invited recently for a media dinner at Flying Fish to get the latest updates to the menu and the interior decor.

The table’s bread is baked locally with little slivers of nori seaweed inside – a touch of the sea here, too – giving the bread a wonderful umami savory flavor. The bread features the telltale signature crusts from Orlando’s Olde Hearth Bakery. I could not stop at just one piece, despite my better judgement.

Nori bread at Flying Fish at Disney's Boardwalk - made by Olde Hearth Bakery
Nori bread at Flying Fish at Disney’s Boardwalk – made by local Orlando Olde Hearth Bakery
Blue Crab Bisque - Flying Fish at Disney's Boardwalk
Blue Crab Bisque – Jumbo Lump Crab, Melted Leeks, Aged Sherry, Tarragon Crème Fraîche – Flying Fish at Disney’s Boardwalk

The stacked seared yellow fin tuna with compressed watermelon is a work of art – served with thinly sliced avocado, pink radishes, and pickled daikon radish and edible flowers. It tastes even better than it looks.

Compressed Tuna and Watermelon - Flying Fish at Disney's Boardwalk
Flying Fish’s Yellowfin Tuna – Compressed Watermelon, Citrus Espelette, Black Cyprus Sea Salt, Avocado
Peaches and Prosciutto - Flying Fish at Disney's Boardwalk
Peaches and Prosciutto – Sicilian Pistachio Dust, Vero Beach Arugula, Sonoma Chevre – Flying Fish at Disney’s Boardwalk

Another great starter is the Kurobuta pork belly featuring the finest Berkshire pork topped with a shirred quail egg and stacked with a taste of apple slaw and bing cherry gastrique.

Kurabuta Pork Belly - Flying Fish at Disney's Boardwalk
Kurobuta Pork Belly – Shank Croquette, Royal Gala Apple Slaw, Bing Cherry Gastrique, Shirred Quail Egg – Flying Fish at Disney’s Boardwalk
Flying Fish at Disney's Boardwalk
Corn Encrusted Wild Gulf Shrimp – Spiced Hearts of Palm, Orange Supremes, Piquant Aioli – Flying Fish at Disney’s Boardwalk

The newly renovated Flying Fish also now offers an expanded space for wine storage for their extensive wine list, including 80 wines available by the glass.

For my entree, I chose the Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo. The octopus was cooked to perfection and paired nicely with the seabass and bomba arroz.

Bomba arroz is short-grain variety of rice commonly used in paella and other dishes in Valencian Spanish cuisine. The rice had a wonderful depth of flavor that had me licking my lips at the end of the meal.

Flying Fish at Disney's Boardwalk
Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo- Flying Fish at Disney’s Boardwalk

I was able to sample my friend’s Lobster Nero pasta – nero pasta, or black pasta, is traditionally made from scorched or burnt kernels of wheat. It tastes wonderful.

Maine Lobster Nero Pasta - Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Maine Lobster Nero Pasta – Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Bison Strip Loin - Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Bison Strip Loin – Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Plancha-seared Hokkaido Scallops - Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Plancha-seared Hokkaido Scallops – Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Wagyu Filet Mignon Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wagyu Filet Mignon
Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wild Alaskan King Salmon - Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette
Wild Alaskan King Salmon – Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette

Dessert is stunning – a work of art – The Under the Sea and Florida Reef desserts are shaped like little pieces of the ocean seafloor, and are all quite delectable. The pastry team at The Flying Fish is top rate and you can tell in their craftsmanship and in the balance of sweetness in their desserts.

Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Flying Fish at Disney's BoardWalk
Flying Fish at Disney’s BoardWalk

Flying Fish at Disney’s BoardWalk
Hours: 5-10 p.m. daily

https://disneyworld.disney.go.com/dining/boardwalk/flying-fish/

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Skipper Canteen

Located in Adventureland at Magic Kingdom Park, the newly opened Jungle Skipper Canteen features a menu full of Asian, South American and African cuisine inspired by the flavors of the rivers found on the nearby Jungle Cruise attraction.

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This new 222-seat table-service restaurant is staffed by the wise-cracking crew of the Jungle Cruise and is open for lunch and dinner. The staff is full of “colorful” jokes and puns that they bring to the experience – it definitely makes dinner a bit more interesting.

The theme is based on the story of Jungle Navigation Company Ltd. owner Alberta Falls (granddaughter of the company’s founder Dr. Albert Falls – who fans will recognize from the quips about the waterfall on their Jungle Cruise journey), who opened the doors to their home base of operations to hungry explorers.

There are three different themed dining rooms: The Mess Hall, a large multipurpose space used by the skippers for decades; The Jungle Room, a parlor featuring treasures from the Falls family’s personal collection; and The S.E.A. Room, a secret space once hidden by a false bookshelf that served as the meeting place of the Society of Explorers and Adventurers (S.E.A.).

Begin your culinary cruise with the delicious house-made arepas, an Amazon-inspired appetizer made with ground maiz, slow-cooked beef, black beans, fried plantain slices and queso fresco.

Entrees include a rice noodle bowl of pho broth served with choice of chicken, duck breast or tofu and served with jalapenos and mix of fresh herbs; Trader Sam’s Head-on Shrimp with sustainable, local farm-raised shrimp tossed in a chili-garlic sauce and served with Chinese broccoli and five-grain or white rice; and house-made arepas with slow-cooked beef, black beans, tostones and queso fresco.

There’s also Dr. Falls’ Signature Grilled Steak, with strip loin marinated in sofrito and served with house-made chimichurri, avocado and yuca planks.

Menu items for children include delectable dishes such as Junior Skip’s Special Mac and Cheese, which is inspired by an Egyptian dish with ground beef, pasta, Bechamel Sauce and house-made cheese gratin, served with broccoli; and Amazon Annie’s House-made Arepas with beef, black beans and queso fresco served with yuca planks.

For dessert, there’s a special kids volcano with gooey chocolate cake overflowing with caramel lava and exploding chocolate rocks.

Guests can choose from two non-alcoholic specialties, the Punch Line Punch with tropical fruit juice and mango puree (also available with a savory spiced-rim); and the Schweitzer Slush, with frozen apple juice and passion fruit topped with bursting green apple boba balls.

Both of the special ‘mocktails’ also can be ordered in a souvenir mug.

Appetizers

Shiriki Noodle Salad
Shiriki Noodle Salad

Shiriki Noodle Salad
Rice Noodles, Edamame Beans, Mushrooms, Green Mango, and Cucumber tossed with a Sweet Chili Sauce. Famously served at Hotel Hightower on December 31, 1899

S.E.A. Shu Mai
S.E.A. Shu Mai

S.E.A. Shu Mai
A Legendary blend of Pork, Shrimp, Edamame Beans, and Spices wrapped in Gyoza Skin then steamed

Falls Family Falafel
Falls Family Falafel

Falls Family Falafel
A secret recipe of of Chickpeas, Garlic, Onions, Lemon Juice, and Herbs served with White Bean Dip and Tomato-Cucumber Salad

House-made Arepas
House-made Arepas

House-made Arepas
A trip down the Amazon with Slow-cooked Beef, Black Beans, Tostones, and Queso Fresco
Entrées

Dr. Falls' Signature Grilled Steak
Dr. Falls’ Signature Grilled Steak

Dr. Falls’ Signature Grilled Steak
Strip Loin Asado marinated in Sofrito and served with Yuca Planks, Avocado Salsa, and House-made Chimichurri

 

Trader Sam's Head-on Shrimp
Trader Sam’s Head-on Shrimp

Trader Sam’s Head-on Shrimp
Sustainable Local Farm-raised Shrimp tossed in a Chili-Garlic Sauce and served with Chinese Broccoli and choice of Five-grain on White Rice

Grilled Lamb Chops
Grilled Lamb Chops

Grilled Lamb Chops
Seasoned with a North African Berber Spice Blend served with Green Lentil Stew

Sustainable Fish
Sustainable Fish

Sustainable Fish
“Not Piranha,” served over Chinese Broccoli, Carrots, Shiitake Mushrooms, and Red Bell Peppers in a fragrant Lemon Grass Broth

Skip's Beefy Baked Pasta
Skip’s Beefy Baked Pasta

 

Skip’s Beefy Baked Pasta
Egyptian-inspired dish of Spiced Braised Beef, Pasta, and Béchamel Sauce served with Seasonal Vegetables
Dessert

 

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Coconut Bar with Pineapple-Basil Compote and Vanilla Cream
Vanilla Chiffon Cake with Coconut and Lime-White Chocolate Ganache

Kungaloosh!
An African-inspired Chocolate Cake with Caramelized Bananas served with Cashew-Caramel Ice Cream topped with Coffee Dust

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DSC03019“Tiffins” is an indian word to describe a lunch box used by travelers for a light meal during the day. Tiffins, the restaurant, is meant to showcase the experiences of the Imagineers as they travel the globe to research and design the unique park of Disney’s Animal Kingdom here in Orlando, Florida.

DSC03014We began our journey in the Nomad Lounge, and like Tiffin’s it also focuses on storytelling. Each hang tag above the bar are from guests’ own anecdotes that inspires the cocktails on the menu. They can be purchased for 1.00$ and 0.85$ will be donated to Disney’s conservation funds.
DSC03002This was recommended to me by the staff at Guest Relations as he raved on about how much he loves Tiffins. The Hightower Rocks has bits of lime leaves, sweet and sour mix, house watermelon batch, and silver tequila. Definitely refreshing!

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We start off with our first course. On the left is the salad of Roasted Baby Beets with goat cheese crema, walnut granola, and sun-dried cherry vinaigrette. Then it’s the Sustainable Seasonal Fish Crudo, which currently is the Japanese Hamachi with a roasted corn salsa.
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Our second course is the Black-Eyed Pea Fritters with Zhough Yogurt and Peppadew Puree. DSC03050Marinated Grilled Octopus with an artichoke barigoule, saffron aioli, lemon-caper olive oil.  The Octopus had been sous vide for about 5 hours and then quickly tossed on the grill for a nice char.

DSC03055For my main entree I chose the Whole-Fried Sustainable Fish. This one happens to be a Yellowtail Snapper with fermented black bean sauce, Som tam, and peanuts.
This dish is quite familiar to me and brought out a comforting feeling. The fish was light and mild with the perfect texture. I thought it was genius to set up the fish the way it is on the plate as well, usually it’s laid on one side. However, with the fish sitting up, one side of the fish did not get dull and soggy while the other side remain crispy.

I was able to snap some of the other guests main entree choices as well.

DSC03069Grilled Head-On Prawns with tomatoes, roasted fennel, olives, and sea urchin butter sauce.

DSC03061Hosin-Glazed Halibut with forbidden rice, swiss chard, and turmeric sauce.

DSC03060Berbere-Spiced Lamb Chop with mustard greens, lentil stew, and tomato-mint jam.

DSC03073We approached the end of dinner with a teensy cup of Mustang, an Ethiopian inspired coffee made with brown sugar, butter, and Crown Royal. Definitely perked me up a bit.

DSC03085Dessert was a sampler of Calamansi Mousse (front), Lime Cheesecake (left), Passion Fruit Tapioca (back), and South American Chocolate Ganache (right). My favorite would have to be the lime cheesecake. I’m usually not a lemon/lime dessert fan but the flavour was so delicate that I thoroughly enjoyed every bite.

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The magical aspect about Disney’s signature restaurant is that you forget you’re still in the little town of Orlando, Florida. The incredible details of sculptures and rich stories that are offered along with the dining experience really have you believe that you are one of the imagineers traveling the world. DSC03030

The travel-inspired artwork includes a static, three-dimensional piece that features prayer flags blowing in the wind. “As our research team traveled up the high mountains of Nepal, the winds were strong,” explained O’Brien. “The prayer flags are rarely seen hanging, they are always blowing.” This portrayal of the motion is realistically captured in the display which will hang above a corner booth in the Trek Gallery.

“Tiffins is not about a make-believe place, it’s about real people and places,” said O’Brien.

 

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Epcot’s Tapestry of America: Celebrating African American Heritage

Guests can celebrate Black History Month throughout the month of February with special experiences at the American Adventure Pavilion at Epcot. From historical displays and intriguing artifacts to book signings by Celebrity Chef G. Garvin and best-selling author Terry McMillan, guests can take a stroll through the pages of America’s history and learn about the influence of African-American culture.

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Dorcas Williams, marketing manager at Disney Parks and Resorts, tells us that Epcot’s American Adventure Pavilion features Legacy Portraits of famous African Americans and their contributions around the rotunda as well as “Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, which draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. The exhibit will be available all year long.

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At the Liberty Inn at the American Adventure, guests can try out a peach cobbler based on Mrs. Fischer’s recipe. Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes.

Chef G. Garvin, one of many authors visiting Epcot for Black History Month this month, spoke with us about his plans from upcoming food product projects as well as a new cook book based on tastes of the South (which includes not only Georgia and the Carolinas, but also New York and Los Angeles). He currently has a list of spices, olive oils, cookies, and sea salts available at marketplaceonline.co.

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Chef Garvin grew up cooking for his mother and grandmother as part of his daily chores – yardwork, cleaning, making dinner. It wasn’t until when he was 18 years old when he worked at the Ritz Carlton in Atlanta that he fell in love with cooking. The streets in his childhood were rough – kids were getting jailed or killed, and he did not want any part of that.

“Food didn’t save me, I saved myself through food,” Chef Garvin tells us.

Today he works with Magic Johnson as Chief Culinary Advisor for SodexoMAGIC, which serves as the catering culinary team for Walt Disney World. He also has several successful shows under his belt, including Road Trips on Cooking Channel.

The first person who told Chef Garvin that it might be a good idea to get into television was Chef Tim Keating of The Flying Fish. When Chef Garvin was 20 years old, the two actually roomed together at the opening of the Ritz Carlton in Palm Springs. Chef Keating told him he had the personality that would do well on TV and gave him opportunities to demo when he could.

His latest book, “Turn Up The Heat With G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple”, is available now online.

Press Release

Black History Month Author Series
In honor of Black History Month, guests have the opportunity to meet three renowned African-American authors and cultural icons select Saturdays during the month of February. Book signings are open to all guests and hosted at the American Adventure Pavilion, where books written by each guest author are also available for purchase throughout the month.

Terry McMillan, author of “Who Asked You?”
Saturday, Feb.6, 1-2 p.m. and 3-4 p.m.: Critically acclaimed New York Times bestselling author Terry McMillan is known for her powerful novels and short stories about African American women. Her novel, “Waiting to Exhale,” was adapted into a film starring Whitney Houston and Angela Bassett in 1995. Many of McMillan’s other novels, including the award-winning “How Stella Got Her Groove Back,” “Disappearing Acts,” and “A Day Late and a Dollar Short,” have also been brought to life for film and television audiences. McMillan recently published her eighth novel, “Who Asked You?,” a story about the challenges and strength of a family.

Chef G. Garvin, author of “Turn Up The Heat With G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple”
Saturday, Feb.13, 1-2 p.m. and 3-4 p.m.: Acclaimed chef and television host, Chef G. Garvin has mastered the art of cooking as well as writing. His first cookbook, “Turn Up the Heat with G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple,” received an American Literacy Award and nomination for an NAACP Image Award. Chef Garvin has enjoyed continued success with his subsequent cookbooks and television show “Road Trip with G. Garvin” on The Cooking Channel.

Pattie LaBelle, author of “Recipes for the Good Life”
Saturday, Feb. 20, 12:30-1:30 p.m. (one signing only): Patti LaBelle is a New York Times bestselling author, two-time Grammy Award-winning recording artist, three-time Emmy nominee, and star of the cooking television series, “Pattie LaBelle’s Place.” This beloved soulful performer is just as captivating in the kitchen as she is on stage with her hit cooking show and cookbooks filled with southern-style recipes, including her recent book, “Recipes for the Good Life.”

Terrence Roberts, author of “Lessons from Little Rock”
Saturday, Feb. 27, 1-2 p.m. and 3-4 p.m.: Terrence James Roberts, Ph.D. is one of the “Little Rock Nine,” a group of history-making African American students who, in 1957, were the first black students ever to attend classes at Little Rock Central High School in Little Rock, Arkansas. Roberts was awarded the Congressional Gold Medal by President Bill Clinton in 1999. His book, “Lessons from Little Rock,” is a memoir of his experience during the integration of Little Rock Central High School and the lessons learned from that historic episode.

New pieces at Epcot’s Kinsey Collection exhibit
“Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. Philanthropists Bernard, Shirley and their son Khalil Kinsey share some of their vast personal collection of artifacts spanning 400 years of history. Touch screens and guest-activated lanterns with narration by Whoopi Goldberg, Diane Sawyer and other celebrities help bring the history to life. Three new pieces recently have been added to the exhibit which is open daily.

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“Banneker’s Almanack and Ephemeras” by Benjamin Banneker, is the mathematical and mechanical work of Benjamin Banneker. Thomas Jefferson, then Secretary of State, read and approved of Banneker’s work. The almanac was published in 1771.

“My Bondage and My Freedom” by Frederick Douglass, is an autobiography recounting Frederick Douglass’s life as a slave and that as a freeman. Published in 1855, the book is a first edition.

“Survivor” by Elizabeth Catlett, is a beautiful Linoleum block print inspired by a photograph taken by Dorthea Lang titled “Ex-slave with a Long Memory.” The print was created in 1983.

“Re-Discovering America: Family Treasures from the Kinsey Collection” is included in Epcot admission. For more information about the collection, visit TheKinseyCollection.com.

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Legacy Portraits Tell a New Story
As guests explore the American Pavilion Rotunda, they are greeted by images of influential men and women who contributed to the progress of America. New portraits have been added to the collection for the month of February to further illustrate the contributions of many African American notables.

The new displays feature African American figures such as Thurgood Marshall, the first African American U.S. Supreme Court Justice; Ronald Erwin McNair, the second African American to fly in space; and Bessie Coleman, the first African American woman to stage a public airplane flight in America.

Taste of Southern Comfort
Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes. One popular dessert recipe featured in the cookbook, Mrs. Fisher’s Peach Cobbler, is available for guests to purchase and enjoy at Liberty Inn at the American Adventure Pavilion.

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Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –

In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

Read more from their Press Release below:

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Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.

Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.

Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.

“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.

The Matsusaka Beef Tasting for Two includes:

– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde

By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.

Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.

Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.

Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.

Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:

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New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
Hand Roll

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48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)

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Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)

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Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.

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Staff and chefs of Four Seasons Resort Orlando and Capa

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Best of Orlando award!

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Photos taken by Tasty Chomps! author Gina Nguyen
Photographer at GTNphoto
Book your shoot at http://www.gtnphotography.com

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On far-flung World Center Drive, near the Epcot area, you can find authentic Shanghainese Chinese cuisine at the newly opened iShanghai. It’s a hidden gem that is a welcome addition to the rather bleek Orlando Chinese restaurant landscape.

Shanghai, the bustling port city on the central coast in China, is known for their seafood and the use of fresh flavors and methods that retain the taste of the ingredients.

Shanghai dishes usually are pickled in wine, stewed, braised, steamed, or deep fried.

A notable Shanghai delicacy is xiaolongbao, also known as soup dumplings in the United States. Made popular by the Michelin starred Din Tai Fung restaurant, which is headquartered in Taiwan, but have locations around the world including in the US, the xiaolongbao is a type of hot steamed bun made with a thin skin of dough and stuffed with pork or minced crab, and notably, soup.

The soup is said to be congealed first before placing into the pork mixture and then steamed, allowing for the soup to stay inside the dumpling. Often times in local Chinese restaurants here in Orlando, they may advertise xiaolongbao and the flavors are there but the soup is not there to many a disappointed patron.

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So let’s just say we have finally found the holy grail of dumplings in Orlando – the soup dumplings are found here at iShanghai – with a few caveats.

A good xiaolongbao should be able to hold in the soup until it is bitten – nothing is worse than a soup dumpling that has its soup just missing from the dumpling. The soup dumplings here at iShanghai do hold up well, and there is some soup, some very little soup – but still soup, inside the dumplings.

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A common way of eating xiaolongbao is to place it on your spoon, puncture the dumpling or bite off the top, blow on it to cool down the steaming soup, and then drink the soup from the spoon. Then, finally, eat the whole dumpling together.

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It’s satisfying and quite tasty – but I do believe it is priced a bit high at $6.00 for 3 dumplings, or $2.00 a dumpling. I think even Din Tai Fung’s soup dumplings at locations in California are priced at $10-$13 for 10, or about $1.00-$1.30 each. For that much, there better be a whole cup of soup in those dumplings.

Overall, it was a good soup dumpling and I am glad we finally have a place to try some here in Orlando, even though it is nearer to Epcot than to downtown Orlando.

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The other dishes we tried at iShanghai were also quite good – we started with the salami ham and winter melon soup, a very authentic Chinese soup that is quite refreshing, hearty, and healthy.

Photo Jan 16, 8 04 58 PM Coo Lao Meat (Pork Belly)

Our coo lao fried pork is a sweet a sour crispy pork belly dish that had praises from all around our table that evening. Crunchy, sweet, and sour – you’d hardly realized you were eating a dish that is literally half pork and half bacon fat.

Photo Jan 16, 8 02 12 PM Stir-Fried Grouper Fish with Pine Nut

A rather exotic dish – the crackling eel – piqued our interest, but we decided to go for a safer
Stir-Fried Grouper Fish with Pine Nut dish instead.

We were quite happy with the selection – the fish, sliced and tender, went well with the pine nuts that added a nice crunchy texture to the dish.

Photo Jan 16, 8 31 04 PM Crispy Skin Chicken

We ordered the Crispy Skin Chicken, a super crispy fried salt and pepper chicken for an appetizer, but they seemed to have put it the order in late – maybe they forgot – so it arrived after our entrees.

They were very apologetic though and service overall was pretty good.

They upgraded the interior from what was formerly the location of an Asian buffet. They need to play some light music or something because it is awkwardly silent inside.

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I noticed an elderly couple helping out in the back – you know the food is good if you have grandma and grandpa making it.

I definitely recommend coming here with a family or a group of at least four to try several dishes and share family style.

IShanghai Orlando
http://www.ishanghaiorlando.com/menu.html
8216 a World Center Drive, Orlando, FL, United States
+1 407-238-2997, 407-238-2998

Hours
Mon – Thu 12pm – 10pm
Fri – Sat 12pm – 11pm
Sun 12pm – 10pm

IShanghai  Menu, Reviews, Photos, Location and Info - Zomato

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There’s no better way to spend Halloween, than at Walt Disney World Swan and Dolphin Food & Wine Classic. This was a spectacular experience that leaves you waiting for next year’s event.

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Kicked it all off with the wine blending seminar inside the resort. Instructed by Tony Porcellini, who is the director of food & beverage. This seminar was laid back and educational. Porcellini, teaches the roots of wine, breaks down barrel samples, and how to save money when purchasing wine. Knowledge that will most definitely be used in the future! The seminar also included a fun opportunity to blend your own wine which was also served with a yummy variety of cheeses.

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Kimonos was an easy choice for first stop. This is the dragon roll. A sushi roll with crispy shrimp, tuna, avocado, and Japanese mayonnaise. Served with ginger, wasabi, and soy sauce.

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Smoked Wagyu Short ribs, parsnip puree, melba toast, and pommery mustard sauce. From Cib’s Smoke Shop.

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Mascarpone, chestnut ravioli, Italian sausage, celery root, and bacon Jus. From Il Mulino.

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Stopped by Bluezoo and saw Todd English!

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St. Augustine Distillery’s Gin & Tonic and Florida mule.

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Buffalo chicken wings, pickled celery, petite carrots, and blue cheese fondue. From Cabana Bar and Beach Club.

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Sixpoint Brewery had multiple kinds of beer with knowledgeable staff that were there to help everyone find the beer for them.

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In the carnival corner, Nitro Kettle Corn caught everyone’s attention. Popcorn caramel foam, honey roasted peanuts, sea salt, made with liquid nitrogen. How cool!

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Also in carnival corner, The Farmer’s Gratitude Grille. Mac and cheese with toppings of your choice.

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Can’t forget desserts!

On the left, was from the S’more Action Station. White chocolate vanilla ice cream, graham cracker streusel, raspberry compote, raspberry marshmallow, vanilla whipped cream, with caramelized hazelnuts. The caramelized hazelnuts hit the spot.

In front, Éclair coffee caramel pecan.

The back, chocolate almond crunch cake.

Last but not least, on the right, is the lime panacota, lime gelée, lemongrass pineapple soup, which came with a lovely flower on top.

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Got lucky, and ran into Chef Robert Ciborowksi while walking around end enjoying the event!

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The entire event was filled with lively staff, guests, music, entertainment, and lights. Definitely a yearly must!

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Photos taken by Tasty Chomps! author Gina Nguyen
Photographer at GTNphoto
http://www.gtnphotography.com

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The Rockin’ Burger Block Party is a special event that occurs during the Epcot Food and Wine Festival where you can dine on a mouthwatering menu full of incredible burgers and enjoy some of the best music of the century….and we were lucky to be invited to experience this great event recently.

Here at the Rockin’ Burger Block Party, you can party the night away and savor specialty sliders created by Disney’s Chefs.

These tantalizing burgers and beverages are inspired by recording artists who have left their mark on the world of food and music.

And while you enjoy these scrumptious treats, a DJ spins their best tracks.

Special guests also come by and on November 6th, you can meet with “Cake Boss” Buddy Valastro as he hosts the third big burger event of the 20th Epcot International Food & Wine Festival.

Below are only a few sample out of the 16 Burgers that are featured at the event!

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for more photos of the gallery click HERE !

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I was fortunate enough to go on the night Andrew Zimmern was hosting.12038137_10207212644536537_8085919021370208598_nand was able to snag a photo with him!

Rockin’ Burger Block Party
World ShowPlace Events Pavilion
September 25, October 8 and November 6, 2015
7:00 PM to 9:00 PM

 

Call (407) 939-3378 starting July 30, 2015 to book your spot at the Rockin’ Burger Block Party—taking place on select days September 25 through November 15, 2015!

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The 20th Annual Epcot International Food & Wine Festival is going on now from Sept. 25-Nov. 16, 2015. It’s the first time in the festival’s 20-year-history that global marketplace experiences, now numbering more than 30, have expanded from the park’s World Showcase into Future World.

Here are our Top 10 Must Eats of the 2015 Epcot International Food and Wine Festival

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10. Australia – Grilled lamb chop with mint pesto and potato crunchies – $6.00
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9. Sustainable Chew – Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50

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8. Dominican Republic – Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75

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7. Brazil – Crispy pork belly with black beans and tomato – $5.50

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6. China – Beijing roasted duck in steamed bun with hoisin sauce – $6.50

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5. Chew Lab – New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25

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4. Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00

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3. Farm Fresh – Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25

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2. Hops & Barley – New England Lobster Roll – $7.50
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1. Croissant aux escargots with garlic and parsley – $5.50

See the Press Release below including the list of eats for each marketplace!

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At the new Next Eats area near the Epcot Character Spot, Sustainable Chew and Chew Lab marketplaces will be inspired by ABC’s Emmy-Award® winning lifestyle series “The Chew,” starring co-hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz. “The Chew” announced July 2 that the show will broadcast from Epcot during the festival.

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At Sustainable Chew Marketplace, guests can taste delicious dishes inspired by “The Chew” co-hosts. At Chew Lab, food science meets the hottest culinary tech trends to present innovative dishes like the Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel.

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“The Future World festival marketplace expansion gives our guests more reasons than ever to help us celebrate 20 delicious festival years,” says Jens Dahlmann, general manager of Epcot Food & Beverage. “Adding even more sizzle, our collaboration with ABC’s ‘The Chew’ brings the cachet of a major daytime network television series and its celebrity hosts.”

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Epcot’s Food and Beverage General Manager Jens Dahlmann with Epcot Executive Chef Gregg Hannon

One of a series of popular Party for the Senses premium events will be the first-time Yelloween Masquerade Party for the Senses Oct. 31, an elegant, dance-the-night-away, gourmet tasting party with Champagne, wine, craft beers and specialty cocktails paired with food. Guests will be encouraged to masquerade in chic yellow and black.

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The Dominican Republic Marketplace will return with fresh flair, serving new dishes including Pescado con Coco – seared grouper, pigeon peas with rice and coconut sauce. And at the Festival Center, the new Monday-through-Thursday “Spotlight on Dominican Republic” will showcase the country’s culture, crafts and culinary delights with artists and chefs at the Festival Center.

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Two 20th-year celebratory wines were created just for this fall’s festival: a Napa Valley Festival Chardonnay and a Paso Robles Festival Cabernet Sauvignon. Guests will be able to purchase tastes of both wines at the Sustainable Chew marketplace, and the Festival Center Wine Shop will carry bottles.

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At the new Artistry of Wine & Cheese, each keg of premium wine on tap will hold the equivalent of 26 wine bottles, eliminating bottle, cork, cardboard and paper waste from labels. Recycling and repurposing of glass bottles and corks from other marketplace locations will be part of the 20th-year festival story.

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The Party for the Senses grand tasting events, and other special beverage and culinary programs require reservations and separate event admission. Reservations will open July 30, 2015, for all premium events including the new Rockin’ Burger Block Party. Guests can call 407/WDW-FEST (939-3378) and get details at epcotfoodfestival.com beginning July 15.

2015 Epcot Food and Wine Festival Booths and Menus

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Africa
To eat:
–Berbere-style beef tenderloin tips with onions, jalapeños, tomato and pap – $5.00, Gluten-Free, DDP Snack Eligible
–Buttered chicken with micro cilantro and naan bread – $5.00, DDP Snack Eligible

To drink:
–Indaba Chenin Blanc – $5.25
–DeMorgenzon DMZ Cabernet Róse – $3.50
–Fairview Pinotage – $3.50
–Jam Jar Sweet Shiraz – $3.50

American Adventure Coffee Cart
To Drink:
–Frozen Strawberry-Lemon Sunset: Frozen Strawberry and lemon, topped with Grey Goose Vodka® – $8.49

Australia
To eat:
–Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas – $4.75, Gluten-Free, DDP Snack Eligible
–Grilled lamb chop with mint pesto and potato crunchies – $6.00, Gluten-Free, DDP Snack Eligible
–Lamington: Yellow cake dipped in chocolate and shredded coconut – $3.00, DDP Snack Eligible

To drink:
–Coopers Brewery Extra Strong Vintage Ale – $3.75
–Château Tanunda Grand Barossa Dry Riesling – $3.50
–Bulletin Place Unoaked Chardonnay – $3.50
–Yangarra Estate Vineyard Shiraz – $3.50

Belgium

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To eat:
–Potato and leek waffle with beer-braised beef and smoked gouda cream – $4.25, DDP Snack Eligible
–Belgium waffle with warm chocolate ganache and whipped cream – $3.75, Vegetarian, DDP Snack Eligible
–Belgium waffle with berry compote and whipped cream – $3.75, Vegetarian, DDP Snack Eligible

To drink:
–Hoegaarden® – $3.75
–Leffe® Blonde – $3.75
–Palm Spéciale Belge Ale – $3.75
–Stella Artois® Cidre – $3.75
–Chilled coffee featuring Godiva Chocolate Liqueur – $9.00
–Beer flight: Hoegaarden®, Palm Amber Ale, Leffe® Blonde and Stella Artois® Cidre – $10.25

Block & Hans
–Champagne Enchantée Brut, Champagne – $9.00
–Festival Chardonnay, Napa Valley – $3.50
–GoGi Goldie Chardonnay, Sta Rita Hills – $9.00
–Lasseter Family Winery Enjoué Rosé, Sonoma Valley – $9.00
–Fess Parker Frontier Red, Santa Barbara County – $3.50
–Festival Cabernet Sauvignon, Paso Robles – $3.50
–Silverado Cabernet Sauvignon, Napa Valley – $9.00

Brazil
To eat:
–Escondidinho de carne, “Little Hidden One”: layered meat pie with mashed yucca – $5.00, Gluten-Free, DDP Snack Eligible
–Crispy pork belly with black beans and tomato – $5.50, Gluten-Free, DDP Snack Eligible
–Pão de queijo: Brazilian cheese bread – $3.50, Vegetarian, Gluten-Free, DDP Snack Eligible
–Cocada: Brazilian coconut candy – $2.00, Vegetarian, DDP Snack Eligible

To drink:
–Kaiser Brewery Xingu Black Beer – $3.50
–Carnaval Moscato Sparkling White Wine – $6.00
–Frozen Caipirinha featuring LeBlon Cachaça – $10.00

Brewers Collection
–Radeberger Zwickel Pilsner (Unfiltered) – $3.75
–Norbertus Special Hefeweizen – $3.75
–BraufactuM Progusta IPA – $3.75
–Shöfferhofer Zitrone Weizen-Mix – $3.75

Bier Flight: $10.25
–Radeberger Zwickel Pilsner (Unfiltered)
–Norbertus Special Hefeweizen
–BraufactuM Progusta IPA
–Shöfferhofer Zitrone Weizen-Mix

Canada
To eat:
–Canadian cheddar cheese soup – $4.25, DDP Snack Eligible
–Chicken sausage with creamy polenta and Minus 8 onion jam – $4.50, DDP Snack Eligible
–“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce – $7.50, DDP Snack Eligible

To drink:
–Moosehead® Lager – $3.75
–Neige Premiere Apple Ice Wine – $6.00
–Inniskillin Vidal Icewine – $6.00
–Tawse Vineyard Cabernet Franc – $6.00

Cheese Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, Vegetarian, DDP Snack Eligible

Karst cave-aged cheese served with honey
La Bonne Vie goat cheese served with Craisin® bread
Rogue Creamery Oregon Blue Cheese with berry port compote
–Sweet goat cheese panna cotta with guava gellé – $2.50, Gluten-Free, DDP Snack Eligible
–Cheese fondue with sourdough bread – $3.50, Vegetarian, DDP Snack Eligible

To drink:
–Robert Mondavi FuméBlanc – $4.25
–Still River Winery Apfel Eis (apple ice wine) – $6.00
–Sterling Vintner’s Collection Cabernet Sauvignon- $3.50

Chew Lab — NEW!
To eat:
–Olive Oil-Poached Salmon with Fresh Corn, Bacon, and Pepper Jam, $5.75, Gluten-Free, DDP Snack Eligible
–New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25, Gluten-Free, DDP Snack Eligible
–Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel, $4.00, Gluten-Free, DDP Snack Eligible

To drink:
–Festival Chardonnay, Napa Valley, $3.50
–Festival Cabernet Sauvignon, Paso Robles, $3.50
–The Smoking Hibiscus featuring Montelobos Mezcal Joven, $8.75

China

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To eat:
–Beijing roasted duck in steamed bun with hoisin sauce – $6.50, DDP Snack Eligible
–Gaoli beef slider – $5.75, DDP Snack Eligible
–Black pepper shrimp with Sichuan noodles – $5.50, DDP Snack Eligible
–Chicken pot stickers – $4.00, DDP Snack Eligible

To drink:
–TSINGTAO Beer – $3.50
–Francis Ford Coppola Su Yuen Riesling – $3.50
–Ritzy Lychee with cognac and vodka – $10.50
–Happy Peach with peach liqueur and dark rum – $8.50
–Kung Fu Punch with vodka and triple sec – $8.50
–Mango jasmine tea with popping bubbles – $6.50

Craft Beers
To drink:
–Brew Hub Keybilly Island Ale, Lakeland, FL – $3.75
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL – $3.75
–Orlando Brewing Grateful Pumpkin, Orlando, FL – $3.75
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL – $3.75
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL – $3.75
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL – $3.75
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL – $3.75
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL – $3.75

Flight #1: Florida Harvest – $10.25
–Brew Hub Keybilly Island Ale, Lakeland, FL
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL
–Orlando Brewing Grateful Pumpkin, Orlando, FL
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL

Flight #2: Craft Beer Lovers – $10.25
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL

To eat:
–Craft beer snack mix: sweet and savory blend of nuts, fruits, and crackers – $1.00, Vegetarian, DDP Snack Eligible
–Charcuterie plate: Country pâté, cured meats, and crostini – $5.00
–Pimento cheese dip with pretzel crisps – $3.50, Vegetarian, DDP Snack Eligible
–Bloody Mary shrimp cocktail – $4.00

Desserts & Champagne
To eat:
–Chocolate cherry explosion – $3.75, Gluten-Free, DDP Snack Eligible
–Strawberry-basil champagne “toast” – $5.25
–Guylian® Belgian chocolate seashell truffles- $1.75, Vegetarian, DDP Snack Eligible

To drink:
–Nicholas Feuillatte Blanc de Blancs – $13.00
–Möet & Chandon Impérial – $11.00
–Veuve Clicquot® Ponsardin “Yellow Label” – $12.00
–Dom Pérignon – $32.00
–Möet & Chandon Nectar Impérial – $12.50
–Nicholas Feuillatte Rose – $12.50
–Orange Blossom Brewery Toasted Coconut Porter float with caramel ice cream – $5.50
–Cream soda float with caramel ice cream – $4.50, DDP Snack Eligible
–Frozen S’mores featuring Monin® Toasted Marshmallow Syrup – $3.25, DDP Snack Eligible

Dominican Republic — On Hiatus Since 2007!

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To eat:
–Lechón asado: Roasted pork with mangú, pickled red onion and avocado – $4.50, Gluten-Free, DDP Snack Eligible
–Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75, vegetarian, DDP Snack Eligible
–Pescado con coco: Seared grouper, pigeon peas and rice with coconut sauce – $4.75, DDP Snack Eligible
–Caramel flan with rum-roasted pineapple – $3.25, DDP Snack Eligible, vegetarian, DDP Snack Eligible

To drink:
–Presidente Pilsner Beer, $3.50
–Frozen Dominican piña colada featuring Ron Barceló Blanco Rum, $11.00
–Frozen sugar cane cocktail featuring Ron Barceló Blanco Rum, $9.00

Farm Fresh
To eat:
–Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25, DDP Snack Eligible
–Griddled “yard bird” with braised greens – $4.50, Gluten-Free, DDP Snack Eligible

To drink:
–Woodchuck Raspberry Hard Cider – $3.75
–Wyder’s® Dry Pear Hard Cider – $3.75
–Two Henrys Elderberry Hard Cider – $3.75
–ACE Hard Pumpkin Cider – $3.75
–Florida Orange Groves, Key Limen Wine – $3.50
–Tom Gore Chardonnay – $3.50
–Tom Gore Cabernet Sauvignon – $3.50

Hard cider flight: $10.25
–Woodchuck Raspberry Hard Cider
–Wyder’s® Dry Pear Hard Cider
–Two Henrys Elderberry Hard Cider
–ACE Hard Pumpkin Cider

Fife & Drum Tavern
–Ghirardelli Ice Cream Sundae – $5.00
–Mmmmhops Pale Ale – $3.75

France

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To eat:
–Croissant aux escargots with garlic and parsley – $5.50, DDP Snack Eligible
–Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes – $5.95, DDP Snack Eligible
–Crème brûlée vanille chocolat: Vanilla & chocolate crème brûlée topped with caramelized sugar – $4.25, Vegetarian, DDP Snack Eligible

To drink:
–Beer, Kronenbourg Blanc 1664 – $3.95
–Chardonnay, Macon-Villages, Vielles Vignes Mommessin – $5.75
–Cabernet Sauvignon, Bordeaux, Château Bonnet – $5.95
–Sparkling Pomegranate Kir – $7.75
–Ice Pop Pomme: Apple juice, vodka, and St. Germain liqueur – $6.75
–La Passion Martini Slush: vodka, Grey Goose Le Citron, cranberry and passion fruit juice – $9.95

Germany
To eat:
–Schinkennudeln: Pasta gratin with ham and cheese – $3.50, DDP Snack Eligible
–Roast bratwurst in a pretzel roll – $5.00, DDP Snack Eligible
–Apple strudel with vanilla sauce – $3.50, Vegetarian, DDP Snack Eligible

To drink:
–J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett – $3.50
–Radeberger Zwickel Pilsner – $3.75
–Selbach-Oster Mosel Riesling Spätlese – $5.25
–J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese – $4.25
–Kallstadter Kobnert Spätburgunder (Pinot Noir) Spätlese Dry – $3.50

German Riesling flight: $5.00
–J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett
–Selbach-Oster Mosel Riesling Spätlese
–J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese

Greece
To eat:
–Vegetarian moussaka with Gardein™ sausage crumbles – $4.75, Vegetarian, DDP Snack Eligible
–Greek salad in a cone – $3.25, Vegetarian, Gluten-Free, DDP Snack Eligible
–Chicken gyro with tzatziki sauce – $4.25, DDP Snack Eligible
–Spanakopita – $4.25, Vegetarian, DDP Snack Eligible

To drink:
–Domaine Skouras Moscofilero – $3.50
–Domaine Siglas Assyrtiko/Athiri – $3.50
–Alpha Estate Axia Syrah Xinomavro – $4.25
–Tzatziki martini featuring Crop Organic Cucumber Vodka and BOLS® Natural Yoghurt Liqueur – $8.00

Hawai’i
To eat:
–K?lua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise* – $4.00, DDP Snack Eligible
–Tuna poke with seaweed salad and lotus root chips – $4.75, DDP Snack Eligible

To drink:
–Kona Brewing Company, Big Wave® Golden Ale – $3.50
–Kona Brewing Company, Pipeline Porter – $3.50
–Maui Splash Sweet Pineapple Wine – $3.50
–Mai Tai featuring Sammy’s Beach Bar Rum – $8.00

Hops & Barley
To eat:
–New England Lobster Roll – $7.50, DDP Snack Eligible
–Florida grass fed beef slider with pimento cheese – $4.25, DDP Snack Eligible
–Fresh baked carrot cake with Craisins® and cream cheese icing – $3.75, Vegetarian, DDP Snack Eligible

To drink:
–SweetWater Take Two Pils – $3.75
–Goose Island® Honkers Ale – $3.75
–Samuel Adams® Rebel IPA – $3.50
–Dogfish Head Sixty-One IPA – $3.75
–La Crema® Chardonnay – $4.25
–Cambria Estate Winery Julia’s Vineyard Pinot Noir – $4.50
–Beer Flight (Includes 4, 4 oz. servings) – $10.25

Intermissions Cafe
To eat:
–Asian Tuna Salad with Noodles – $11.49
–Southwest Chicken Wrap – $7.49
–Tuna Salad with Pita – $7.49
–Cucumber and Tomato Salad – $3.39, Vegetarian, DDP Snack Eligible
–Crudité of Carrots, Celery and Broccoli with Creamy Pepper Relish – $8.99, Vegetarian
–Fruit & Cheese Plate – $6.69, Vegetarian
–Side Salad – $4.49, Vegetarian, DDP Snack Eligible
–Grapes – $2.59, Vegetarian, DDP Snack Eligible
–Key Lime Pie – $4.19, Vegetarian, DDP Snack Eligible
–Brownie – $2.99, Vegetarian, DDP Snack Eligible

To drink:
–Festival Chardonnay, Napa Valley – $3.25
–Festival Cabernet Sauvignon, Paso Robles – $3.25
–MARTINI® Prosecco – $5.00
–Caposaldo Peach Moscato Sweet Sparkling Wine – $4.00
–Iron Horse Vineyards “Fairy Tale Cuvée” Sparkling Wine – $8.50
–Presidente Pilsner Beer – $3.25
–Two Henrys Elderberry Hard Cider – $3.50
–Assorted soft drinks
–Dasani Water

Ireland
To eat:
–Lobster and seafood fisherman’s pie – $6.50, DDP Snack Eligible
–Kerrygold® cheese selection: Reserve cheddar, Dubliner with Irish Stout and Skellig – $4.25, Vegetarian, DDP Snack Eligible
–Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard – $3.50, Vegetarian, DDP Snack Eligible

To drink:
–Kilkenny Irish Cream Ale – $3.75
–Bunratty Meade Honey Wine – $5.25
–Chilled Irish Coffee featuring Bunratty Potcheen – $7.25
–Kerrygold® Irish Cream Liqueur – $8.00

Italy

To eat:
–Ravioli alla caprese: Cheese ravioli, tomato sauce, mozzarella, parmesan and basil – $6.00, Vegetarian, DDP Snack Eligible
–Filetto di pollo, con funghi al marsala: Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread – $6.00, DDP Snack Eligible
–Cannoli al cioccolato: Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit – $4.00, Vegetarian, DDP Snack Eligible

To drink:
–Moretti Lager Beer – $5.50
–Moretti La Rossa Beer – $5.50
–Pinot Grigio, Placido – $6.75
–Corbinello, Montegrande – $8.00
–Chianti Classico, Placido – $6.75
–Moscato Fior d’Arancio, Montegrande – $8.00
–Prosecco, Bosco del Merlo – $9.00
–Frozen margarita with limoncello and tequila – $10.00

Japan

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To eat:
–Spicy hand roll: Tuna and salmon with Kazan Volcano sauce – $5.50, DDP Snack Eligible
–Teriyaki gyoza bun: Steamed bun filled with chicken, vegetables and sweet teriyaki sauce – $5.50, DDP Snack Eligible
–Tempura Shrimp Roll: cut inside our roll, with cucumber finished with Teriyaki sauce – $5.95, DDP Snack Eligible
–Miso Udon: steamed shrimp, vegetables, and noodles in a spicy broth – $5.25, DDP Snack Eligible

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To drink:
–Kirin Draft Beer, $4.00
–Pineapple Fuzed Sake, $8.00
–Sake – Komatsu Tateaki Samurai, $7.50
–Sake – Suigei Drunken Whale, $7.25

Mexico
To eat:
–Tacos de camarón: Battered shrimp, pico de gallo, pickled onions, and chipotle mayonnaise – $5.50, DDP Snack Eligible
–Chilaquiles de pollo: Corn chips layered with seasoned chicken, queso fresco, sour cream and cilantro – $5.00, Gluten-Free, DDP Snack Eligible
–Pastel de elote con queso: sweet corn cheesecake – $3.75, Vegetarian, DDP Snack Eligible

To drink:
–Dos Equis Lager Beer with Floater – $4.75
–Mexican sangria – $8.50
–Tequila Flight – $14.00
–Guava margarita – $8.75

Morocco

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To eat:
–Kefta pocket: Ground seasoned beef in a pita pocket – $5.00, DDP Snack Eligible
–Harissa chicken roll – $5.00, DDP Snack Eligible
–Baklava – $3.00, Vegetarian, DDP Snack Eligible

To drink:
–Casa Beer – $4.00
–Guerouane White – $4.00
–Sangria – $5.00
–Mimosa Royale – $7.00

New Zealand
To eat:
–Steamed green lip mussels with garlic butter and toasted bread crumbs – $3.75, DDP Snack Eligible
–Seared venison loin with wild mushroom marsala sauce and kumara dumpling – $6.00, DDP Snack Eligible
–Lamb meatball with spicy tomato chutney – $5.25, DDP Snack Eligible

To drink:
–Kim Crawford Pinot Gris – $5.25
–Brancott Estate® Flight Song™ Marlborough Sauvignon Blanc – $3.50
–Kim Crawford Chardonnay – $3.50
–Nobilo Icon Pinot Noir – $4.25

Odyssey Coffee Cart
To drink:
–Tropical Delight Mango Smoothie with Coconut Syrup and Grey Goose Vodka – $8.49

Patagonia
To eat:
–Beef empanada – $4.75, DDP Snack Eligible
–Grilled beef skewer with chimichurri sauce and boniato purée – $5.50, Gluten-Free, DDP Snack Eligible
–Roasted Verlasso salmon with quinoa salad and arugula chimichurri – $5.00, Gluten-Free, DDP Snack Eligible

To drink:
–Undurraga Sparkling Wine Brut – $5.00
–Calle Ocho Chardonnay – $3.50
–Kaiken Torrontés – $3.50
–Terrazas Reserva Malbec – $4.25

Poland
To eat:
–Kielbasa and potato pierogi with caramelized onions and sour cream – $5.50, DDP Snack Eligible
–Sauerkraut pierogi with pork goulash – $5.50, DDP Snack Eligible

To drink:
–Okocim Brewery, Okocim O.K. Beer – $3.75
–Donausonne® Blaufränkisch Hungarian Wine – $3.50
–Frozen Szarlotka Apple Pie featuring Zubrowka Bison Grass Vodka – $9.00

Refreshment Port
To eat:
–Croissant doughnut with cinnamon and sugar – $4.99, DDP Snack Eligible
–Dole fruit bowl: choice of pineapple tidbits or mandarin slices – $2.25, Vegetarian, DDP Snack Eligible
–Fried chicken chunks with Dole pineapple sweet and sour sauce – $9.29
–Pineapple Dole® Whip soft-serve ice cream – $4.19, Vegetarian, DDP Snack Eligible
–Pineapple Dole Whip soft-serve ice cream with Bacardí® Coconut Rum – $7.50, Vegetarian

To drink:
–Dragon Berry Refresher featuring Bacardi Dragon Berry Rum – $7.50

Refreshment Cool Post
To eat:
–spicy hot dogs with kimchi slaw and korean mustard – $6.50,

To drink:
–Mango Star featuring African Starr Rum – $10.00
–frozen “Brown Elephant.” – $8.50

Scotland
To eat:
–Haggis with neeps and tatties: Traditional Haggis with rutabaga and mashed potatoes – $4.75, Gluten-Free, DDP Snack Eligible
–Fresh potato pancake with Scottish smoked salmon and herb sour cream – $4.25, Gluten-Free, DDP Snack Eligible
–Seared sea scallop with spinach-cheddar gratin and crispy bacon – $4.75, Gluten-Free, DDP Snack Eligible
–The Tipsy Laird: Whiskey-soaked cake with lemon cream and toasted oats – $3.25, Vegetarian, DDP Snack Eligible

To drink:
–Innis & Gunn® CASK OAK Aged Beer* – $3.75
–Brew Dog Punk Ale – $3.75
–Citrus Thistle featuring Hendrick’s Gin – $9.00
–Glenfiddich® Single Malt 12-Year Scotch – $6.75
–Glenfiddich® Single Malt 15-Year Scotch – $8.75
–Glenfiddich® Single Malt 18-Year Scotch – $10.50
–Glenfiddich Single Malt Scotch flight (12-, 15- and 18-year) – $12.00

Showcase Coffee Cart
–Hot, Iced, or Frozen Chai Latte with Grey Goose Vodka or Bailey’s topped with cinnamon and whipped cream – $8.49

South Korea
To eat:
–Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00, DDP Snack Eligible
–Roasted pork lettuce wrap with kimchi slaw – $3.75, DDP Snack Eligible
–Vegan Korean Barbecue with Steamed Rice and Cucumber Kimchi – $4.75, Vegetarian, DDP Snack Eligible

To drink:
–iCing Grapefruit Sparkling Rice Brew – $3.75
–Myungjak Bokbunja Raspberry Wine – $3.50
–Soju Banana Milkshake featuring The Ginger People® Ginger Soother® – $7.75

Sustainable Chew — NEW!

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To eat:
–Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50, Glluten-Free, DDP Snack Eligible
–Ricotta & zucchini ravioli with tomato sauce – $4.75, Vegetarian, DDP Snack Eligible
–Vanilla panna cotta with fresh figs and pistachio brittle – $4.25, Gluten-free, DDP Snack Eligible

To drink:
–Founders Spectra Trifecta (Chamomile Kolsch) – $3.75
–Frozen Chew-tini – $7.50
–Beso Del Sol White Sangria – $3.50

Test Track Coffee Cart
–Iced Coffee Dream: bold roast coffee, chilled and iced, with light cream, topped with Bailey’s Irish Crème® and whipped cream. Also available hot. – $8.49

Wine Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, vegetarian, DDP Snack Eligible
–Karst cave-aged cheese served with honey
–La Bonne Vie goat cheese served with Craisin® bread
–Rogue Creamery Oregon Blue Cheese with berry port compote

To drink:
–Avviato Pinot Grigio, Oregon, $3.50
–14 Hands Chardonnay, Washington, $3.50
–Franciscan Equilibrium White Wine, California, $3.50
–Acacia Pinot Noir, California, $3.50
–Dry Creek Zinfandel, California, $3.50
–Spellbound Petite Sirah, California, $3.50
–Clayhouse Malbec, California, $3.50
–Line 39 Cabernet Sauvignon, California, $3.50

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It’s kind of a hidden gem. Deep within Walt Disney World’s Swan and Dolphin resort, you can find Kimonos, a long time favorite for sushi and Japanese cuisine.

The restaurant is accented by dark woods and hanging kimonos, the namesake traditional Japanese robes, each colorful and intricately woven, creating a rather intimate ambiance.

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Sushi is the main attraction here, but the cooked and side dishes might outshine even the sushi if you know what to order. Oh, and a meal here is not inexpensive by any means – may be a preferred location for those expense accounts.

For an appetizer, we recommend the Kobe Beef Tartare and the Kimchee salad. The tartare is served artfully with avocado puree, dashi, and sliced lotus chips – full of flavor and beautifully presented.

The Kimchee salad is a classic dish here at Kimonos – known as kimuchi by the Japanese, kimchee is actually a Korean dish as most folks know by now, but the dish is popular in Japan as well, owing to its long colonial history with Korea and the cultural exchange from that time period. It’s spicy, with lots of heat, yet the octopus makes it refreshing as well.

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Kobe Beef Tartare – Avocado Puree, Ginger, Dashi and Lotus Chips – $17.00

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Kimchee salad – with Octopus, Spring Garlic – $10.50

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Sushi rolls are plenty here, and are rather traditional compared to other locations. The fish quality is excellent. The Kimono is a popular go – to, made with tuna, yellow tail, salmon and a wasabi mayonnaise glaze. On this visit, we go with the coconut shrimp, and dragon roll – both quite tasty.

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Coconut Shrimp Roll – $13.00 and Dragon Roll – Spicy Tuna, Salmon, Avocado – $16.50

Dessert at Kimonos is something you must save room for – the desserts are all beautifully created by Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort, who has the distinction as the only two-time winner of the World Pastry Team Championship.

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For those visiting later in the evening for dinner, Kimonos also features another time honored Japanese tradition – nightly karaoke.

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Menu
Menu

Kimonos at the Swan
Address: 1200 Epcot Resorts Blvd, Lake Buena Vista, FL 32830
http://www.swandolphinrestaurants.com/kimonos/
Hours of Operation
5:30 pm – 11:00 pm

Morimoto Asia, the highly anticipated collaboration between Chef Masaharu Morimoto and Patina Restaurant Group, officially opens for dinner this Wednesday September 30th, 2015 as part of The Landing, one of four neighborhoods in the new Disney Springs at Walt Disney World Resort.

It is the Japanese master chef’s first pan-Asian dining experience and showcases flavors from across the Asian continent with an emphasis on China, Korea, Japan and Thailand.

Chef Morinoto and Peking duck

The menu is an eclectic take on some of Chef Morimoto’s favorite Asian flavors including L.A. BBQ kalbi ribs, moo shu pork, Morimoto Peking duck, lobster chow fun, sweet and sour crispy whole fish, pho ga, pad Thai, sticky ribs and Singapore laska noodles. Chinese dim sum includes items such as dumplings, shumai, shrimp har-gao and grilled chicken bao.

In addition, the 14-seat sushi bar offers pristine sushi and sashimi options from around the world. Items include toro, kanpachi, Japanese red snapper, uni, sea eel, hamachi, fluke, and salmon, as well as more ocean delicacies. A variety of specialty sushi rolls and selections from the raw bar are also offered to the guests not seated at the sushi counter.

Assorted Sushi

Chef Masaharu Morimoto, most known for his role as Iron Chef Japan, originally began his life as a baseball catcher in Japan before a shoulder injury ended that career and he began his second life by studying sushi in his hometown of Hiroshima.

He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both continents.

In 1994, Morimoto was recruited to join the team at the original Nobu restaurant, and in 2001, he opened his first eponymous restaurant in Philadelphia. He debuted Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Palace Hotel in New Delhi in 2008.

Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.”

Today, there are additional Morimoto restaurants in Honolulu, Mexico City, and Maui, a Morimoto Sushi Bar in Boca Raton, Japonais by Morimoto in Chicago and Morimoto South Beach in the Shelborne Wyndham Grand Hotel in Miami. In 2015 and 2016 a few more restaurants will be open in Bangkok, Las Vegas and Toronto.

Morimoto Asia Forbidden Lounge

Patina Restaurant Group (www.patinagroup.com) has a portfolio of restaurants including Tutto Italia Ristorante and Via Napoli at the Epcot World Showcase, as well as Michelin-starred Lincoln Ristorante, STATE Grill and Bar at the Empire State Building, Stella 34 Trattoria at Macy’s Herald Square, The Sea Grill at Rockefeller Center, Brasserie, Brasserie 8 1/2, The Grand Tier Restaurant at the Metropolitan Opera, La Fonda Del Sol at Grand Central, and The Rink at Rockefeller Center.

On the West Coast its portfolio includes the renowned Los Angeles Times’ four-starred and Michelin-starred Patina Restaurant in Walt Disney Concert Hall, Café Pinot, Ray’s & Stark Bar, Catal and Naples in Anaheim’s Downtown Disney District, Leatherby’s Cafe Rouge, and catering and food service in museums and cultural centers throughout California.

Morimoto Asia Private Dining Room

Morimoto Asia’s 36-foot tall, two-story layout has been designed by STUDIO V Architecture, including an exhibition kitchen that allows guests a behind-the-scenes glimpse of the culinary action. The second-level sushi bar and lounge have a separate entrance and is known as the Hidden Lounge.

“This has been a project of passion for our team and Chef Morimoto. We can’t wait to open our doors to everyone visiting Disney Springs this fall and beyond,” said Nick Valenti, restaurateur and CEO of Patina Restaurant Group.

The beers will feature mostly Asian varieties in both bottle and on draft, including the Morimoto signature beer by Rogue Ales. In addition to the collector’s edition Imperial Pilsner and Morimoto Soba Ale and the highly coveted Black Obi Soba will also be available by the bottle.

The restaurant will also offer an assortment of sake, including the Morimoto signature line, plus a wine list showcasing wines of the world, signature cocktails and non-alcoholic drinks.

Chef Morimoto - Vertical

“I am excited to create a menu that allows so many of my favorite Asian flavors to come alive all in one place,” said Chef Masaharu Morimoto. “I hope the guests at Morimoto Asia have as much fun eating this food as I have creating it.”

We had the opportunity to interview Chef Morimoto via e-mail this week ahead of the opening.

TastyChomps: Chef Morimoto, what are you most excited about for the new Morimoto Asia at Disney Springs?

Chef Morimoto: This restaurant has a completely new culinary theme; for the first time I created the menu of Asian cuisine, not just Japanese. As a Japanese, I grew up with eating many different types of Asian cuisine. So I always had all kinds of ideas about Asian cuisine. I am very excited about the new challenge.

TastyChomps: What is your favorite dish so far for the new Morimoto Asia?

Chef Morimoto: I cannot pick a dish, just like you cannot pick your favorite child among your children. All these new dishes are my favorite!

TastyChomps: How did the vision for Morimoto Asia come to be?

Chef Morimoto: It is in Disney, so the target guests are different from those of other Morimoto restaurants. There will be a lot of kids. People will come from all of the world, expecting first-class entertainment. People love Asian food because it’s approachable, delicious, and fun, so I thought the theme would be perfect for the location.

TastyChomps: What is your favorite dish to cook at home?

Chef Morimoto: I never cook at home because my wife does. She cooks mostly vegetables thinking about my health.

TastyChomps: What was your most challenging experience in your cooking career and how did you overcome it?

Chef Morimoto: I enjoy cooking for the guests at the restaurant. However, when I cooked at the Kitchen Stadium for the judges in the original Iron Chef, I was extremely stressed out and nervous. But of course, becoming an Iron Chef changed my career completely.

TastyChomps: Where are your favorite places to visit in Asia and why?

Chef Morimoto: I would like to visit Southeast Asia because there are a lot of interesting and delicious street food. Those dishes inspire me in many ways.

TastyChomps: What do you eat when you are traveling and working?

Chef Morimoto: I try to eat the local food wherever I visit because that’s the best food. If I don’t have the time to eat out, I eat simple food, such as onigiri (rice balls) and miso soup, at my restaurant.

Morimoto Asia will be open daily from 11:30 a.m. to 2:00 a.m. serving lunch, dinner, and weekend brunch with dim sum. www.morimotoasia.com

Menu and Photos – Courtesy of Morimoto Asia

Sticky Ribs Half Rack
Sticky Ribs Half Rack
Singapore Laska Noodle
Singapore Laska Noodle
Peking Duck
Peking Duck
Orange Chicken
Orange Chicken
LA BBQ Kalbi Ribs
LA BBQ Kalbi Ribs
BowWow Kids Meal
BowWow Kids Meal
MochiMochi Annin Tofu
MochiMochi Annin Tofu

Morimoto Asia Sushi Menu Morimoto Asia Forbidden Lounge Menu Morimoto Asia DINNER Menu

 

click to zoom: http://tastychomps.com/wp-content/uploads/2015/09/Morimoto-Asia-DINNER-Menu.jpgMorimoto Asia Kids Menu Morimoto Asia Dessert Menu

Morimoto Lunch - OCT 2015
Morimoto Asia – Disney Springs – Orlando – Lunch Menu – OCT 2015

Scenes from the Grand Opening event at Morimoto Asia

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Morimoto Asia Menu, Reviews, Photos, Location and Info - Zomato

2 2026

When Chef Kevin Dundon was in town in June, he visited Wild Ocean Seafood in Port Canaveral to check out the local product, which is wild caught, sustainable, and fresh from the ocean.

Wild Ocean has a market in Cape Canaveral, but can also be found locally in Orlando at the Monday Night Audubon Park Night Markets.

Chef Dundon liked it so much that Raglan Road introduces this menu tomorrow featuring three seasonal dishes using Wild Ocean seafood.

There’s no cut-off time set for the menu items — they’ll be on the menu as long as they are popular or when the season warrants a change, probably sometime this fall.

Chef Kevin Dundon has committed to working with multiple local producers.

Great news to hear and we look forward to hearing about more local seafood and harvest in our local Orlando restaurants!

Wild Ocean Seasonal Menu_Page_1

Wild Ocean seafood dish The Pale
Wild Ocean seafood dish The Pale –

Wild Ocean seafood dish – The Pale – Wild Ocean shrimp and clams with golden corn, baby potatoes, in a Raglan IPA lemon and herb broth served with soda bread scones

Wild Ocean seafood dish El Nino
Wild Ocean seafood dish El Nino

Wild Ocean seafood dish – El Nino – Wild Ocean Pan Roasted Shrimp over soft polenta, ina spiced bean, sweet onion, and peppers piperada

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I had the opportunity to attend Heart of Florida United Way 23rd Annual Chef’s Gala and the experience was incredible! For those who have not heard of Chef’s Gala, it is historically United Way’s largest fundraiser for education, income, health and basic needs programs, which serve thousands of Central Floridians in dire need.  Having raised nearly $300,000 in 2014, Chef’s Gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction.

When I arrived behind Disney’s Epcot World Showcase, I felt so welcomed by the red carpet lined on the concrete floor that lead my guest and I into the event hall. Through the opened double doors you can see the rooms elegantly decorated with a soothing ambience set by blue and purple hues.
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And of course, we were instantly invited to have a drink by the cordial staff.
DSC00884We took a stroll through the first room, this is where you will find all the silent auction items being displayed. There were a wide range of items and prices so that there’s something for everyone to bring home at the end of the night.
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Finally, we were able to enter the very anticipated dining room. I was immediately overwhelmed the options and aroma from the restaurants that were set up around the room. However, I gathered my senses together and was able to try most of the restaurants.

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Tusker House Restaurant ( Disney’s Animal Kingdom)
Chef: Al Youngman
Sommelier: Mark Hoevenaars
Duka Crusted Lamb Loin with Root Vegetable and Jicama- Mint salad

DSC00910Jiko- The Cooking Place (Disney’s Animal Kingdom Lodge)
Chef: David 
Sommelier: Victoria Thompson 
Durban Seafood Curry and Pineapple-coconut Curry with Crisp Papadom
DSC00904Soco Thornton Park 
Chef: Greg Richie 
Slow- Roasted Barbecue Pork Belly on a Biscuit with Jalapeño Jelly and Chow Chow 
DSC00902Primo by Melissa Kelly
Chef: Mariano Vegel
Sommelier: Justin Jaret
Duck Confit, Foie Gras Mousse, and Kumquat Sandwich 

DSC00900K Restaurant
Chef/Owner: Kevin Fonzo
Root Vegetable Gnocchi with Palmetto Creek farms Pork Ragu, House- Made Ricotta, Provolone, and sage.

DSC00897Citricos (Disney’s Grand Floridian Resort & Spa)
Chef: Phil Ponticelli 
Sommelier: Keith Gimbel 
Slow-Braised Curried Lamb Meat Ball with Crushed Chickpeas and Crumbled Feta 
DSC00915Le Cellier Steakhouse ( Epcot)
Chef: Dee Foundoukis
Sommelier: Rick deCicco
Soy- Braised Beef Tongue, Smoked Bone Marrow Mash, and Pickled Mustard Seeds

DSC00893Disney’s Animal Kingdom Lodge Bakery 
Pastry Chef: Amanda Lauder
Sommelier: Amber Schroeder 
Ghanaian Chocolate and Passion Fruit Milk Tart 

DSC00890Everglades Restaurant 
Chef: Luc Akellino 
Chocolate Almond Wild Berry Torte with Lemon Mascarpone 

The night was even more festive with a live band and performers on a stage located in the middle of it all.

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Maybe it was the Disney’s touch, but my evening at the Chef’s Gala was magical.  On top of food, drinks, music, and great company we’re all here for a good cause. Reminding us to be grateful for what we have and to stay humble as we raise money to support our neighbors in need. Last year alone, United Way and its partner agencies helped more than 400,000 people in the tri-country region. Every year, the organization helps improve the lives of nearly 1 in 5 Central Floridian.

23rd Annual Chef’s Gala

Saturday, May 16, 2015

Epcot® World Showplace

http://www.hfuw.org/Chefs_Gala.php

Heart of Florida United Way (HFUW) is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical health and human service programs. Last year, it raised and managed $26.6 million throughout Orange, Osceola and Seminole counties. HFUW is working to advance the common good by focusing on education, income, health and basic needs. It operates United Way 2-1-1, Central Florida’s crisis, suicide and referral helpline; Volunteer Resource Center; Gifts In Kind Center; Emergency Homelessness Services; and the Ryan White Part B program, which administers more than $2 million to provide HIV/AIDS services and referrals. HFUW impacts more than 400,000 individuals annually through its direct service and funded programs. United Way partners with local businesses, government, other charities to increase awareness of local health and human service issues and to inspire hope, provide options and create possibilities for people in need. Visit www.HFUW.org for more information, or call (407) 835-0900.

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Here’s a new cool place you might not expect at a Disney property – a kind of speakeasy tiki bar, slightly hidden and only there if you are in the “know”.

Trader Sam’s Grog Grotto, latest addition to the newly reimagined Disney’s Polynesian Village Resort, is a themed lounge serving up exotic drinks and small plates, while offering scenic views of the marina and Seven Seas Lagoon.

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Not related to the other Trader Joe’s, this bar was founded by Adventureland’s famous “head” salesman, Trader Sam, and is based on the original Trader Sam’s Enchanted Tiki Bar at the Disneyland Hotel in Disneyland Resort in California.

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The famous Trader Sam cocktails, available in Disney collectible Tiki mugs, are a mix of old and new. And visitors are in for some “magical” surprise when they order a few of the specialty drinks. Let’s just say it conjures up some old spirits hiding in the grotto’s walls.

Only at Trader Sam’s Grog Grotto:
• Polynesian Pearl
• Nautilus
• Castaway Crush
• Tahitian Torch
• Dark & Tropical Stormy

Favorites imported from Trader Sam’s Enchanted Tiki Bar:
• Krakatoa Punch
• Uh-Oa!
• HippopotoMai-Tai
• Shrunken Zombie Head

Sam’s No-Booze Brews:
• Schweitzer Fall
• Skipper Sipper

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Small bites at Trader Sam’s Grotto include chicken lettuce cups with hoisin ginger sauce; Hawaiian poke with Sriracha aioli and wonton chips; kalua pork tacos with shredded cabbage and pickled vegetables; pan-fried dumplings with soy-sesame dipping sauce; roasted chicken and pork pâté bánh mì sliders with pickled vegetables; salmon oshizushi (pressed sushi); corn-battered Portuguese sausages with curry ketchup, and a Headhunter Sushi Roll.

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Salmon oshizushi (pressed sushi)

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Roasted chicken and pork pâté bánh mì sliders with pickled vegetables

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Headhunter Sushi Roll

The lounge has 50 seats inside and 82 on the patio. No reservations are required.

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This is part of the Disney’s Polynesian Resort’s major re-imagination including a return to its original, 1971 opening day name: Disney’s Polynesian Village Resort.

Changes include an expansive redesign of the Great Ceremonial House, new food and beverage experiences, waterside villas and more.

When fully completed, the Polynesian-themed deluxe property will include some 360 deluxe studio villas and 20 two-bedroom, over-the-water Bungalows as part of the Disney’s Polynesian Villas & Bungalows, the newest Disney Vacation Club Resort.

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There also are 484 traditional hotel rooms in a village of two-and three-story longhouses. Guestrooms feature a tropical motif complete with exotic prints and bamboo-style fixtures. Standard rooms offer two queen-size beds and a day bed, sleeping five.

Guests are welcomed to this family-favorite resort with a new entrance marquee featuring lava rock, tiki torches and flowing water surrounded by tropical hibiscus.

Trader Sam’s welcomes explorers to a mystical and tropical oasis featuring a lounge area with exotic cocktails served in souvenir mugs, paired with Polynesia-inspired small plates.

Other changes greeting Disney’s Polynesian Village Resort guests: the recently opened Pineapple Lanai kiosk, serving the world-famous Dole Whip soft serve and floats, and a new location for Capt. Cook’s quick-service restaurant.

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There’s pint-size fun at Lilo’s Playhouse, a supervised childcare offering. Stories unfold in this new whimsical children’s activity center where Lilo’s favorite classic Disney Little Golden Books tales such as Pinocchio, Lady and the Tramp and Alice in Wonderland come to life. While parents enjoy a night out, youngsters can delve into dress-up, crafts, storytelling and other fun faves in themed areas.

A completely renovated feature pool area, a new children’s water play area and an enlarged deck for poolside seating with views of a scenic vista will open for guests in mid-April.

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Overlooking Seven Seas Lagoon, the 20 Disney Vacation Club Bungalows will be the first of this type of accommodation at Walt Disney World Resort. Each sleep up to eight guests, and feature a full kitchen, two bedrooms and even a plunge pool where Disney Vacation Club Members and guests can enjoy views of fireworks over Magic Kingdom and Seven Seas Lagoon. This resort also will be the first to have connecting Deluxe Studios (located in longhouses) that will sleep up to five guests each, as well as kitchenettes and enhanced storage space for convenience and comfort. The first phase of Disney’s Polynesian Villas & Bungalows is scheduled to open April 1, 2015.

Existing dining options include ‘Ohana, located on the second floor of the re-imagined Great Ceremonial House, featuring a Disney Character breakfast and a family-style Polynesian feast where meats and seafood are grilled over an open fire pit. Kona Café, a unique family restaurant, is open for breakfast, lunch and dinner. Sandwiches, ice cream and pizza are available 24 hours a day at Capt. Cook’s. In an outdoors luau setting, Disney’s Spirit of Aloha Dinner Show features traditional Polynesian fare, music, dancing and costumes. Shopping options include island fashions, bathing suits and casual sportswear.

For reservations, call 407/W-DISNEY or visit Disneyworld.com. To learn more about Disney Vacation Club, visit disneyvacationclub.com.

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Idaho Potato-wrapped Red Snapper - over a Rich Leek Fondue with a Veal Glace de Viande and Red Wine-Cassis Butter Reduction - $37.00

The Flying Fish Cafe located on the Disney Boardwalk features “New American” cuisine with an emphasis on seafood with an open kitchen where guests can watch chefs and cooks work diligently and skillfully in crafting their dishes nightly – from popular specialties like the potato-wrapped red snapper, crispy crab cakes and char-crusted New York strip steak.

The kitchen is led by James Beard Award nominated Chef Tim Keating, who continues to change and update the menu seasonally with the freshest ingredients – so you never know what might be on the menu that evening.

The decor harkens back to the Atlantic City boardwalk theme – featuring golden parachuting fish, fish scaled columns, and a ferris wheel and rollercoaster motifs.

Be sure to save room for the caramelized banana napoleon and seasonal, house-made sorbets! If you are feeling adventurous, you can try the Flying Fish Cafe’s banana napoleon recipe at home here – but let the chefs take care of this for you here.

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Crispy Togarashi-scented Calamari and Florida Rock Shrimp - Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce - $15.00
Crispy Togarashi-scented Calamari and Florida Rock Shrimp – Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce – $15.00
Crispy Togarashi-scented Calamari and Florida Rock Shrimp - Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce - $15.00
Crispy Togarashi-scented Calamari and Florida Rock Shrimp – Spiced Green Papaya, Wakame, and Vegetable Julienne with an Asian-inspired Dipping Sauce – $15.00
Crispy Maine Coast Jonah Crab Cake - Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade - $17.00
Crispy Maine Coast Jonah Crab Cake – Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade – $17.00
Crispy Maine Coast Jonah Crab Cake - Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade - $17.00
Crispy Maine Coast Jonah Crab Cake – Savory Vegetable Slaw, Roasted Red Pepper Coulis, and Ancho Chile Rémoulade – $17.00
Roasted Epcot Eggplant and Tomato Bisque - Florida Coastal Shrimp, Sun-dried Tomatoes, and Fennel with Herb Crème Fraîche, and Basil-infused Oil - $10.00
Roasted Epcot Eggplant and Tomato Bisque – Florida Coastal Shrimp, Sun-dried Tomatoes, and Fennel with Herb Crème Fraîche, and Basil-infused Oil – $10.00
Chef Tim Keating of Flying Fish Cafe
Chef Tim Keating of Flying Fish Cafe

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Leek, Fontina, and Truffle-laced Trofie "Macaroni & Cheese" - Leek, Fontina, and Truffle-laced Trofie "Macaroni & Cheese" - $13.00 , Fines Herb-roasted Wild and Cultivated Mushrooms - Fines Herb-roasted Wild and Cultivated Mushrooms - $9.00 , Aged Gruyère and Parmigiano-Reggiano-Potato Gratin - Aged Gruyère and Parmigiano-Reggiano-Potato Gratin - $8.00
Leek, Fontina, and Truffle-laced Trofie “Macaroni & Cheese” – Leek, Fontina, and Truffle-laced Trofie “Macaroni & Cheese” – $13.00 , Fines Herb-roasted Wild and Cultivated Mushrooms – Fines Herb-roasted Wild and Cultivated Mushrooms – $9.00 , Aged Gruyère and Parmigiano-Reggiano-Potato Gratin – Aged Gruyère and Parmigiano-Reggiano-Potato Gratin – $8.00
Char-crusted Angus New York Strip Steak - Haricot Verts, Roasted Fingerling Potatoes, Pearl Onions and Beech Mushrooms with Classic Sauce Foyot - $43.00
Char-crusted Angus New York Strip Steak – Haricot Verts, Roasted Fingerling Potatoes, Pearl Onions and Beech Mushrooms with Classic Sauce Foyot – $43.00
Idaho Potato-wrapped Red Snapper - over a Rich Leek Fondue with a Veal Glace de Viande and Red Wine-Cassis Butter Reduction - $37.00
Idaho Potato-wrapped Red Snapper – over a Rich Leek Fondue with a Veal Glace de Viande and Red Wine-Cassis Butter Reduction – $37.00

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Caramelized Banana Napoleon - Crisp Phyllo, Banana Mousse, Crème Caramel, Exotic Fruit Coulis, and Bitter Chocolate - $8.00
Caramelized Banana Napoleon – Crisp Phyllo, Banana Mousse, Crème Caramel, Exotic Fruit Coulis, and Bitter Chocolate – $8.00

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Boardwalk Bakery at Disney’s Boardwalk was recently renovated and expanded, allowing for a greater selection of baked goods, soups, salads and sandwiches to a selection of beverages, both hot and cold. The setting is like what you’d find maybe at a 1920’s bakery shop along New Jersey’s Boardwalk area with checkered floors and capped attendants.

Some of their sandwich offerings include the Maine Lobster Roll, roast beef, oak grilled salmon, and pork loin while their baked goods run the gamut from apple tart to fruit tarts, cupcakes, napoleons, croissants and danishes.

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Maine Lobster Roll – with Buttered Chive Mayo, on a Split Top Roll with choice of Cucumber Salad or Chips $16.29

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BoardWalk Bakery on Urbanspoon

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Walt Disney World’s Swan and Dolphin Executive Chef Robert J. Ciborowski graduated from the California Culinary Academy in San Francisco and began his career in Los Angeles before traveling for positions as far away as Japan, Hawaii and the Bahamas.

Before coming to the Swan and Dolphin, he most recently held executive chef positions at Mantra Restaurant in Palo Alto, Calif., and with the Kapalua Land Company in Maui, Hawaii.

We interviewed him recently for our Orlando Chef’s Spotlight series to find out more about him and new happenings at the Swan and Dolphin.

Chef Robert was born and raised in southern California alongside his two brothers and sister. His father was an officer in the Marine Corps, but his family was fortunate that he didn’t move have around a lot.

Chef Robert told us, “My mother also worked so my grandmother helped raise us. She came here from Italy and spent a lot of time teaching us how to make fresh gnocchi, ravioli and pastas. Growing up in an Italian household, the kitchen was the heart of the house. It’s a big influence on who I’ve become.”

Robert Ciborowski, Executive Chef
Robert Ciborowski, Executive Chef
What are some of your favorite dishes on the menus at the hotel?

I love so many of the different items we make, so it’s hard to choose just one. Here are my favorites from each of our signature restaurants:

  • Kimonos – Dragon Roll (Giant Crispy Shrimp and Tuna)
  • Il Mulino New York Trattoria – Costoletta di Vitello Milanese (Veal Milanese)
  • Shula’s Steak House – 22 oz. Cowboy Ribeye
  • Todd English’s bluezoo – Yellowfin Tuna Tartare
  • Cib’s Smokehouse – Handcrafted Bacon
What are you planning for the coming fall and winter season?

You shouldn’t be eating a tomato in the middle of winter. Yeah, you can get tomatoes from the southern hemisphere, but why fly them in when you can get something that’s locally grown? With any menu change, our goal is to use ingredients that are indigenous to that time of year and incorporate them into the scope of what we already do in the food and beverage department, from restaurants to banquets.

Where do you dine when not at the Swan and Dolphin?

I love gourmet food, but I also enjoy authentic, rustic-style food. It’s more about what I want to eat, rather than where I eat. If I’m looking for a hotdog, then I try to go to a place that makes a really good hotdog. I am very particular – if I’m paying for food, then I want it to be good.

My family and I go to Cask & Larder every year for Father’s Day and I also enjoy Hillstone for the view. Some of my other favorites include Prato, Luma and Ravenous Pig.

Executive Chef Robert Ciborowski on line
Executive Chef Robert Ciborowski on line
What are some interesting facts about yourself that most people might not know?

My family is very important to me –my brothers and sister, my parents, wife and son. I think you’re a better chef when you can balance your home life and professional life. If you don’t, then one of them will suffer. I’m a firm believer in making sure my team and the staff here is able to take some time away from work to become a better husband, wife, son, etc.

One of my favorite places to live was Napa Valley. The Napa region has the ideal climate for growing vegetables and its proximity to the water makes it a great place to source local fish.

As a kid and even now as a chef, I hate being dirty. I know it sounds weird, but I don’t like having dirty clothes.

Growing up, what were some of your favorite childhood eats?

Every time someone had a birthday, we were allowed to ask for our favorite meal. I always asked for homemade pizza. I also loved my mom’s beef stew.

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Led by James Beard Award nominated Chef Tim Keating, The Flying Fish Cafe on Disney’s Boardwalk features “New American” cuisine with an emphasis on uber-fresh ingredients, seafood and steak specialties such as the potato-wrapped red snapper, crispy crab cakes and char-crusted strip steak.

Chef Tim Keating of The Flying Fish Cafe
Chef Tim Keating of The Flying Fish Cafe

One of our absolute most favorite desserts is the caramelized banana napoleon, a decadent dessert made with layers of crispy phyllo dough, banana mousse, and creme brulee custard.

Chef Keating and the Disney team has graciously shared with us the recipe for the very popular caramelized banana napoleon below:

Caramelized Banana Napoleon at Flying Fish Cafe – Disney’s Boardwalk

Serves 8

Phyllo Pastry
15 sheets frozen phyllo dough, thawed overnight in the refrigerator
4 tablespoons (1/2 stick) unsalted butter, melted
Confectioners’ sugar

Crème Brûlée Custard
1 quart heavy cream
1 cup sugar
12 egg yolks
1 vanilla bean, split lengthwise and scraped, seeds reserved

Banana Mousse
1 1/2 cups white chocolate chips
3 egg yolks
1/2 teaspoon powdered gelatin
1/4 cup banana liqueur
2 cups heavy cream
3/4 cup mashed ripe banana

Assembly
Banana slices
Confectioners’ sugar
Chocolate shavings

For phyllo pastry:
1. Preheat oven to 350°F
2. Brush one sheet phyllo with melted butter, top with a second sheet, bush with butter, and repeat with a third sheet. Place a fourth sheet on top, brush with butter and lightly dust with confectioners’ sugar. Repeat process with fifth sheet. Cut into 8 equal rectangles.
3. Repeat process twice more with remaining phyllo sheets, creating a stack of 5 at a time.
4. Turn a sheet pan upside down and cover with parchment paper. Place the squares on the prepared sheet. Cover with another sheet of parchment paper and top with another sheet pan to firmly press the squares while they bake.
5. Bake 10 minutes. Lower oven temperature to 180°F and bake another 10 minutes or until squares are lightly golden brown.

For crème brûlée custard:
1. Preheat oven to 300°F.
2. Whisk together cream, sugar, egg yolks, and vanilla bean seeds in a large bowl. Pour into an 8×8-inch square baking pan. Place the pan inside a larger roasting pan. Place both pans on the middle rack of the oven. Pour water into larger pans until it reaches halfway up sides of smaller pan.
3. Bake 60 to 70 minutes, until sides of custard are set but center still jiggles slightly. Cool to room temperature. Press a layer of plastic wrap directly onto surface of custard and refrigerate overnight.
4. Cut into 8 rectangles.

For banana mousse:
1. Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
2. Sprinkle gelatin over banana liqueur in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin into liqueur.
3. Beat egg yolks in the bowl of an electric mixer until light yellow in color.
4. Add liqueur mixture to egg yolks, beating well to combine. Add white chocolate beating well to combine. Set aside until cooled to room temperature.
5. Whip heavy cream to soft peaks, then gently fold into white chocolate mixture. Fold in banana purée.
6. Refrigerate at least 1 hour before serving.

To assemble:
1. Spoon banana mousse into a piping bag or a zip-top bag with one corner cut off. Pipe a small dot of mousse on each serving plate.
2. Top with a phyllo piece, then a piece of crème brûlée custard and another phyllo piece.
3. Top with a layer of banana mousse and sliced fresh bananas.
4. Top with a third phyllo piece and more banana mousse.
5. Garnish with confectioners’ sugar and chocolate shavings

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This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.

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The Walt Disney World Swan and Dolphin Food & Wine Classic returned for the fifth year to the Epcot Resort Area hotel October 31 – November 1, featuring more than 40 food and wine stations; 10 food and wine seminars and the opportunity to meet the masters behind the culinary magic.

Amidst a backdrop of live entertainment, celebratory surprises and even some spooky fun on Halloween night, guests enjoyed numerous opportunities to sip and savor all weekend as they stroll along the hotel’s causeway.

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The two-night event offerED an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirits sampling from around the globe.

The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions.

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And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.

Truly world class desserts and some of the finest we’ve ever tried.

Celebrity Chef Todd English of bluezoo
Celebrity Chef Todd English of bluezoo

To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant.

Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef.

Walt Disney World Swan and Dolphin Food & Wine Classic
Tasting Menu – Saturday, Nov. 1, 2014

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TENDERLOIN, ROASTED GARLIC MASHED POTATOES, SAUCE BORDELAISE Presented by Shula’s Steak House
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GRILLED SCALLOP, PUFFED RICE, EDAMAME, PONZU JELLY Presented by Cabana Bar & Beach Club
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TAQUERIA-CORN TORTILLA, BARBACOA OF BEEF, ORGANIC VEGETABLES, CHEDDAR CHEESE, LIME WEDGE, LETTUCE, ONION, SHAVED RADISH, PICO DE GALLO, ASSORTED HOT SAUCES Presented by Picabu
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BLACK PEPPER CAMPANELLE, PARSNIPS, PANCETTA, TRUFFLE-PARMESAN BRODO
Presented by Il Mulino
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SHRIMP COCKTAIL STEAMROLLER
Presented by Todd English’s bluezoo
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FISH ’N’ CHIPS: BEER BATTERED SUSTAINABLE BASS, TARTAR FOAM, VINEGAR “CHIPS”
Presented by Garden Grove
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SPICY YELLOW FIN TUNA, NORI, SEASONED RICE
Presented by Kimonos
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DESSERT
Presented by Laurent Branlard, Executive Pastry Chef, Walt Disney World Swan and Dolphin Hotel
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CHOCOLATE DOME BAVAROISE, CARAMEL CREMEU, CHOCOLATE FLOURLESS CAKE, MILK CHOCOLATE GLAZE
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RASPBERRY COMPOTE, YOGURT PANACOTTA, JAM FILLED RASPBERRY, RASPBERRY MARSHMALLOW
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ORANGE PEEL AND GRAND MARNIER CREAM PUFF, ALMOND SABLE, CHOCOLATE COATED ALMONDS

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The Fifth-Annual Swan and Dolphin Food & Wine Classic at the Walt Disney World Swan and Dolphin Resort is a two-night event featuring more than 40 food and beverage stations, 10 food and beverage seminars, and opportunities to meet world-renowned chefs behind the culinary magic – all amidst a backdrop of live entertainment, celebratory surprises and even some spooky fun on Halloween night.

Strolling along the resort’s causeway, guests will sip and savor an enticing array of culinary options from the hotel’s award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, as well as wine and spirit samplings from around the globe.

Whether you seek the secrets of wine blending, or simply want to enjoy a few good eats, you’re sure to find the culinary experience you desire here, in the heart of Walt Disney World.

The food selections are as innovative as they are enticing, ranging from Italian arancini, marrying Carnaroli rice, Osso Buco and spicy tomato sauce, and the Asian-inspired grilled scallops with puffed rice, edamame and ponzu jelly; to barbeque handcrafted bacon, accented with sweet potato puree and caramelized onions. And, the hotel’s World Champion Pastry Chef, Laurent Branlard, provides intrigue on the sweeter side with finishing touches like a chocolate crunch Napoleon with hazelnut daquoise and chocolate whipped cream, and a lemon peel mousse dome with blueberry cream and lemon angel food cake at its center.

“We’re excited about the fifth annual Swan and Dolphin Food & Wine Classic,” said the hotel’s Director of Food & Beverage, Tony Porcellini. “This year, we’ll present even more intriguing wine selections from around the globe; showcase our culinary creativity with exciting new dishes; expand on our seminar offerings, and introduce a beer garden! Our goal is to make this event bigger and better each year and have fun doing it!”

New to the event this year are:

· A beer garden, featuring a variety of local and seasonal brews from around the world, alongside homemade bar snacks made by the hotel’s culinary experts. An upgraded ticket option provides guests access to the beer garden.
· The Cheese Course seminar, which pays homage to fromage with a unique look at the art of wine and cheese pairing.
· The Fine Art of Sushi and Sake seminar, which will teach guests how to identify quality sushi and sake flavor profiles and pair the two.
· A hands-on Caipirinha seminar, where guests will learn both the traditional recipe and try some unique twists to this ever-popular Brazilian cocktail.
· Tequila University, offering an in-depth look at tequila, its different styles, the artisans who make it and the secrets to making the perfect margarita.

Returning seminars include: pasta-making, Italian wines, modern mixology, beer, wine-blending and champagne. All seminars require separate tickets in addition to the causeway tickets, and space is limited.

To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet and enjoy world-class desserts from the hotel’s very own executive pastry chef, Laurent Branlard, the world’s only two-time World Champion Pastry Chef. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’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 Hotel continually receives national recognition for its food and beverage program. The hotel boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The hotel’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a three-time recipient of the exclusive Best of Award of Excellence.

For more information, visit www.swandolphinfoodandwineclassic.com.

Where:
Walt Disney World Swan and Dolphin Resort
1200 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830

When:
Friday, Oct. 31 or Saturday, Nov. 1, 2014
Seminars: 4 or 4:30 p.m.
Tastings and Live Entertainment on the Causeway: 5:30 – 9 p.m.

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The fabulous Epcot International Food and Wine Festival is the setting for not only the many delicious food marketplaces held around the World Showcase and chefs demonstrations, but it’s also the time when the epic Party for the Senses takes place.

All five senses: taste, touch, sight, sound, smell – will be stimulated at the Party for the Senses where guests start out at the Eat to the Beat Concert series and then when the curtains lift at the World Show Place Events Pavilion, a sensory overload of over 50 tempting tasting stations featuring chefs from around the world as well as live musical and acrobatic performances from Cirque du Soleil®.

It’s the perfect place for foodies to indulge in gustatory delights as well as experience sensory overload in a classy setting.

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Party for the Senses – Hosted by Disney Vacation Club®
World ShowPlace Events Pavilion
October 4, 11, 18, 25 and November 1, 2014
7:30 PM to 10:00 PM

Full List of Party for the Senses 2014 line up in PDF

Cirque du Soleil acrobatic performances and live music
Cirque du Soleil acrobatic performances and live music

There are 3 Ways to Enjoy the Party:

Category #1: Wine View Lounge
Bask in the atmosphere with early entry to the event at 7:15 PM, a private reserved table, premium bar access, an artisanal cheese station and a specialty cocktail toast to kick off the evening, along with all the other favors Party for the Senses – Hosted by Disney Vacation Club® has to offer!
$299 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #2: Reserved Seating
Relish in a first-class experience as you enjoy early entry to the event at 7:15 PM, a reserved table on the main floor and a specialty cocktail toast to ring in the festivities, in addition to everything else that makes Party for the Senses – Hosted by Disney Vacation Club® such a smash to attend!
$189 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #3: General Admission
Make your way to each incredible course as you sample from 50 tasting stations on the floor. Limited seating may be available as you dine and sip your way through a magical evening—book online today to reserve your place before you arrive!
$149 per Guest. Check in at World ShowPlace Events Pavilion.

Admission to Epcot is required and not included in event price. Plus tax, gratuity included. Alcohol will only be served to Guests 21 and older. Events and entertainment are subject to change or cancellation without notice.

On Saturday, October 11, 2014, we were invited for the first time ever to attend and enjoy the event, coming back awestruck by all the great food and sights and sounds, a definite must try for those who love food!

The moment when the curtains lift to the Party for the Senses...
The moment when the curtains lift to the Party for the Senses…

International Cheese and Butter station
International Cheese and Butter station

Pan seared venison tenderloin over sweet potato mousseline by Chef Bob Waggoner of Charleston, SC
Seared quail breast with creamy polenta from Chef John Coletta of Quartino Ristorante, Chicago, IL

Chef Dominique Macquet, Dominique's on Magazine, New Orleans, LA with his daughter at the line!
Chef Dominique Macquet, Dominique’s on Magazine, New Orleans, LA with his daughter at the line!

Chef John Coletta, Quartino Ristorante & Wine Bar, Chicago, IL
Chef John Coletta, Quartino Ristorante & Wine Bar, Chicago, IL

Chef Representing The Scottish Government & VisitScotland
Jeff Adema and Rick Legary, Rainforest Café, Animal Kingdom®/ Downtown Disney® Area

Epcot Pastry chef with Chef Jens Dahlmann, former Epcot Executive Chef, now  general manager for Epcot Food and Beverage operations
Epcot Pastry chef Yolanda Lazo Colon with Chef Jens Dahlmann, former Epcot Executive Chef, now general manager for Epcot Food and Beverage operations

Chef Pascal Oudin, Pascal's on Ponce, Coral Gables FL
Chef Pascal Oudin, Pascal’s on Ponce, Coral Gables FL

Sweet potato pecan roulade with salted Pecans and spiced caramel sauce from Magic Kingdom Park Bakery Chef Christi Frommling
Sweet potato pecan roulade with salted Pecans and spiced caramel sauce from Magic Kingdom Park Bakery Chef Christi Frommling

Sweet potato pecan roulade with salted Pecans and spiced caramel sauce from Magic Kingdom Park Bakery Chef Christi Frommling
Sweet potato pecan roulade with salted Pecans and spiced caramel sauce from Magic Kingdom Park Bakery Chef Christi Frommling

My favorite of the evening - Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT
My favorite of the evening – Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT

My favorite of the evening - Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT
My favorite of the evening – Braised Lamb neck with hand cut arugula pasta, ras el hanout, pistachio gremolata by Chef Wade Camerer of Biergarten Restaurant at EPCOT

Spumone Tartufato with pistachio, toasted almond, and chocolate gelato with italian meringue and amarena cherries from Chef Richard Capizzi of Lincoln Ristorante, New York, NY
Spumone Tartufato with pistachio, toasted almond, and chocolate gelato with italian meringue and amarena cherries from Chef Richard Capizzi of Lincoln Ristorante, New York, NY

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Pan seared rabbit confit with  wild mushroom barley risotto, pomegranate gastrique, micro mustard greens, manchego crisp from Chefs Bea Candelario and Brandon Conklin of 50's Prime Time Cafe at Disney's Hollywood Studios
Pan seared rabbit confit with wild mushroom barley risotto, pomegranate gastrique, micro mustard greens, manchego crisp from Chefs Bea Candelario and Brandon Conklin of 50’s Prime Time Cafe at Disney’s Hollywood Studios

Sherry marinated chicken with wild mushrooms and brie from Rainforest Cafe
Sherry marinated chicken with wild mushrooms and brie from Rainforest Cafe

Cullen Skink - creamy smoked haddock soup, potato and leek broth with poached quail eggs from Chef Alan Gibb of Gleneagles Hotel of Scotland
Cullen Skink – creamy smoked haddock soup, potato and leek broth with poached quail eggs from Chef Alan Gibb of Gleneagles Hotel of Scotland

Paradise Dream cake from Chef Yolanda Lazo Colon of Epcot Pastry
Paradise Dream cake from Chef Yolanda Lazo Colon of Epcot Pastry

Featured Chefs

Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY
Art Smith, Table Fifty-Two, Chicago, IL
John Coletta, Quartino Ristorante & Wine Bar, Chicago, IL
Dean Max, DJM restaurants, Boca Raton, FL
Rock Harper, DC Central Kitchen, Washington, DC
Dominique Macquet, Dominique’s on Magazine, New Orleans, LA
Bob Waggoner, Sing for Your Supper with Bob Waggoner, Charleston, SC
Pascal Oudin, Pascal’s on Ponce, Coral Gables FL
Chef Representing The Scottish Government & VisitScotland
Jehangir Mehta, presented by the Mushroom Council
Mark Boor, Fulton’s Crab House, Downtown Disney® Marketplace
Bob Getchell, T-Rex Café, Downtown Disney® Area
Jeff Adema and Rick Legary, Rainforest Café, Animal Kingdom®/ Downtown Disney® Area
Jonathan Young, Citricos, Disney’s Grand Floridian Resort & Spa
James Philips, Tony’s Town Tavern, Magic Kingdom® Park
Brandon Conklin, 50’s Prime Time Café, Disney’s Hollywood Studios®
Wade Camerer, Biergarten Restaurant, Epcot®
Page Weibly, Riverside Mill Food Court/ Boatwright’s Dining Hall, Disney’s Port Orleans
Resort-Riverside presented by Gardein™
Richard Capizzi, Lincoln Ristorante, New York, NY
Warren Brown, CakeLove, Washington, DC
Christina Frommling, Magic Kingdom® Bakery, WDW
Yolanda Lazo Colon, Epcot® Pastry

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Featured Wineries, Breweries and Distilleries

Constellation Brands featuring Wines on Tap (California)
Infinium Spirits (Lombardia, Italy)
Halter Ranch Vineyards (Paso Robles, Califnoria)
Trinchero Family Estates (Napa Valley, California)
Noble Vines (Lodi and Monterey, California)
Oak Ridge Winery (Lodi, California)
TGIC Global Fine Wine (Maipo Valley, Chile)
Prestige Wine Imports (Trentino, Italy)
Silver Oak & Twomey Cellars (Napa, California)
Terroir Selections (California)
Casa Noble Spirits LLC (Tequila, Mexico)
Florida Orange Groves Winery (Florida)
Copper Cane (Sonoma, California)
Radeberger (Radeberg, Saxony, Germany)
Boston Beer Company (Boston, Massachusetts)
Einstok Olgerd (Iceland)
Anheuser-Busch Inbev
Full Sail (Oregon)

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Additional Culinary and Beverage Offerings by:

Valrhona
Douce France Bakery
Ghirardelli® Chocolate Company
David Ramirez Chocolates, Orlando FL
International Cheese Selection from Gourmet Foods International
Kerrygold Butters and Cheeses Imported from Ireland
Stork USA Maker of Werther’s Original Caramels
Melissa’s World Variety Produce, Inc.
Twinings® Gourmet Tea Bar est. 1706
Joffrey’s Coffee and Tea Company

Make a Reservation Today – Call (407) 939-3378 starting July 31, 2014 to book a spot at Party for the Senses – Hosted by Disney Vacation Club®—taking place October 4, 11, 18, 25 and November 1, 2014 only! Advanced reservations are highly recommended as this event will fill up quickly. Guests under 18 years of age must have parent or guardian permission to call.
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Eat and Drink your way around the World at the 19th Annual Epcot International Food & Wine Festival

The 19th annual Epcot International Food & Wine Festival presented by Chase is already in full gear from Sept. 19-Nov. 10, 2014 where Walt Disney World Resort guests can taste the cuisine of six continents, sip beverages from around the globe and eat to the beat of live entertainment.

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The 53-day festival at Disney’s Epcot theme park – longer than last year’s 46-day event — serves up authentic dishes to pair with wine, beers, cocktails and other beverages; nightly Eat to the Beat! concerts with entertainment ranging from rock and soul to funk and blues; cultural exhibits of more than 25 international regions; and regularly scheduled performances by acrobats, musicians, dancers and comedy troupes.

Check us out on ABC’s The Chew this Thursday at 1pm EST talking about the Epcot International Food and Wine Festival and the Chocolate Boot Camp by Erika Davis!

Here are some facts about the 19th annual event:

  • A record 53 days long, the festival began in 1996 with a first run of 30 days
  • 35 new marketplace dishes; more than 250 food-and-beverage menu items total — each tapas-sized portion or drink priced $3-$8
  • More than 300 national and international wines
  • 200-plus chefs will present culinary demonstrations and cook for festival events
  • Nearly 400 culinary demos, beverage and mixology seminars take place during the 53-day festival
  • More than 1,200 fireworks exploding each night over World Showcase Lagoon in “IllumiNations: Reflections of Earth”
  • 159 Eat to the Beat! concerts performed; 5 bands appearing for the first time at this year’s festival
  • More than 60 wineries represented at festival marketplaces. For the first time ever, festival guests can sip Dom Pérignon at the Desserts & Champagne Marketplace
  • More than 40 breweries from around the world, including local craft beer operations, will be represented at festival marketplaces
  • 100,000-plus desserts including the Dessert Trio at Desserts & Champagne Marketplace
  • More than 80,000 servings dished up of the most popular savory item at the 2012 international marketplaces: the “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce from Canada

Tips and Tricks for the Epcot Food and Wine Fest

  • There are often two lines for the food at each marketplace on either side, so look for the shorter line.
  • Get one of those gift cards you can buy at the kiosks that has a bracelet so you dont have to keep pulling out your card every time to pay.
  • Maybe get one of the plate/drink holder things so you can hold your food and drink in one hand and eat with the other (see below)

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Top Favorite Festival Eats this Year

  • Lamb Chop from Australia
  • Scallop topped with bacon and creamed spinach from Scotland
  • Crispy chicken yard bird with braised greens from Farm Fresh
  • Pepper bacon hash from Farm Fresh
  • Filet mignon with wild mushrooms from Canada

During the Epcot International Food & Wine Festival, you can bask in a bevy of appetizing stops as you travel through a cornucopia of cultures and cuisines. With menus inspired by specific regions of the world, along with refreshments crafted by brewers and master wine makers, you can rest assured that there’s an offering for every kind of foodie.

Experience a shift in your palate’s perspective—discover more than 25 unique marketplaces, and be on the lookout for corresponding asterisks (*) placed next to suggested food and beverage pairings!

Note – Admission to Epcot is required. Food and beverage samples from individual marketplaces require a separate purchase. Alcohol will only be served to Guests 21 and older. Availability for some marketplace offerings may be limited. Marketplaces subject to closure at any time. All menu items are subject to change without notice.

Africa

To eat:

Beef tenderloin tips berbere-style with okra, jalapeños, tomato and pap (gluten free)*
South African bobotie with turkey and mushrooms (gluten free)

To drink:

M-A-N Vintners Chenin Blanc
Fairview Pinotage
The Wolftrap Red Blend — Syrah, Mourvèdre and Viognier*

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Australia

To eat:

Garlic shrimp with roasted tomatoes, lemon myrtle and rapini (gluten free)
Grilled lamb chop with mint pesto and potato crunchies (gluten free)*
Pavlova — Crispy meringue shell with fresh berries and vanilla custard

To drink:

Coopers Brewery, Original Pale Ale
Chateau Tanuda Grand Barossa Dry Riesling
St. Kilda Chardonnay
Nine Stones Shiraz*

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Belgium

To eat:

Potato and leek waffle with beer-braised beef*
Belgian waffle with warm chocolate ganache and whipped cream
Belgian waffle with berry compote and whipped cream

To drink:

Hoegaarden
Stella Artois
Leffe Blonde*
Stella Artois Cidre
Chilled coffee featuring Godiva Chocolate Liqueur
Beer flight (featuring 4 4-ounce servings) — Hoegaarden, Stella Artois, Leffe Blonde and Stella Artois Cidre

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Brazil

To eat:

Mocequa de pescado — Regal Springs premium tilapia with coconut lime sauce and steamed rice (gluten free)
Crispy pork belly with black beans, tomato and cilantro (gluten free)*
Pao de queijo — Brazilian cheese bread (gluten free)
Cocada — Brazilian coconut candy

To drink:

Kaiser Brewery Xingu Black Beer*
Carnaval Moscato Sparkling White Wine
Monte Paschoal Reserve Tannat
Frozen Caipirinha featuring LeBlon Cachaça

Brewer’s Collection

Radeberger Pilsner
BraufactuM Colonia
BraufactuM Palor
Schöfferhofer Grapefruit
Altenmünster Oktoberfest
BraufactuM Roog
BraufactuM Darkon
BraufactuM Progusta IPA
Beer flight 1 (featuring 4 4-ounce servings) — Radeberger Pilsner, BraufactuM Colonia, BraufactuM Palor and Schöfferhofer Grapefruit
Beer flight 2 (featuring 4 4-ounce servings) — Altenmünster Oktoberfest, BraufactuM Roog, BraufactuM Darkon and BraufactuM Progusta IPA

Canada

To eat:

Canadian cheddar cheese soup
Seared rainbow trout with bacon, frisée and L8 Harvest, Minus 8 Vinaigrette (gluten free)
“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce (gluten free)*

To drink:

Moosehead® Lager
Neige Premiere Apple Ice Wine
Neige Bubble
Mission Hill Family Estate Syrah*

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China

To eat:

Beijing roasted duck in a steamed bun with hoisin sauce
Mongolian beef in a steamed bun with chili mayo
Black pepper shrimp with Sichuan noodles*
Chicken potstickers

To drink:

TSINGTAO Beer
Francis Ford Coppola Su Yuen Riesling*
Francis Ford Coppola Su Yuen Red
Kung Fu Punch with vodka and triple sec
Happy Lychee with tequila and vodka
Mango green tea with popping bubbles

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Craft Beers

To eat:

Craft beer snack mix — A sweet and savory blend of nuts, fruits and crackers (included when you purchase a beer at Craft Beers)
House-made country pâté with picked carrots and farmhouse bread
Muffuletta pinwheels with house-made pickles
Spicy pimento cheese dip with whole-wheat crackers

To drink:

Sierra Nevada, Kellerweis® – Chico, CA
Dogfish Head Craft Brewery, Punkin Ale – Milton, DE
Spoetzl Brewery, Wild Hare Pale Ale – Shiner, TX
Abita Brewing Company, Purple Haze – Abita Springs, LA
Goose Island, 312 Urban Wheat Ale – Chicago, IL
Florida Beer Company, Sunshine State Pils – Cape Canaveral, FL
Magic Hat Brewery, Dream Machine IPL – South Burlington, VT
Terrapin Beer Company, Rye Pale Ale – Athens, GA
Beer Flight 1 (featuring 4 4-ounce servings) — Sierra Nevada, Kellerweis; Dogfish Head Craft Brewery, Punkin Ale; Spoetzl Brewery, Wild Hare Pale Ale; and Abita Brewing Company, Purple Haze
Beer Flight 2 (featuring 4 4-ounce servings) — Goose Island, 312 Urban Wheat Ale; Florida Beer Company, Sunshine State Pils; Magic Hat Brewery, Dream Machine IPL; and Terrapin Beer Company, Rye Pale Ale

Desserts & Champagne

To eat:

Dessert Trio — Passion fruit coconut creamsicle, blueberry lime cheesecake roll and chocolate espresso opera cake*
Guylian Belgian chocolate seashell truffles

To drink:

Nicolas Feuillatte Rosé*
Möet & Chandon Nectar Impérial
Ruinart Blanc de Blanc
Dom Pérignon
Frozen S’mores featuring Monin® Toasted Marshmallow Syrup
Möet & Chandon Impérial

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Farm Fresh – NEW!

To eat:

Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)*
Griddled “yard bird” with braised greens and house-made habanero sauce (gluten free)

To drink:

Orlando Brewing Company, I-4 IPA – Orlando, FL
BaBa Black Lager, Uinta Brewing Company – Salt Lake City, UT
Duke’s Cold Nose Brown Ale, Bold City Brewery – Jacksonville, FL
Florida Cracker Belgian Style White Ale, Cigar City Brewery – Tampa, FL
Florida Orange Groves, Key Limen-Key Lime Wine
Chateau St. Michelle & Dr. Loosen Eroica® Riesling*
St. Francis Old Vines Zinfandel
Beer Flight (4 4-ounce servings) — I-4 IPA, BaBa Black Lager, Duke’s Cold Nose Brown Ale and Florida Cracker Belgian Style White Ale

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France

To eat:

Tartelette aux escargots — Escargot tart with garlic, spinach, bacon and parmesan
Gratin de crozets de Savoie — Wheat pasta gratin with mushrooms and Gruyere cheese
Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes*
Crème brûlée caramel fleur de sel — Sea salt caramel crème brûlée topped with caramelized sugar

To drink:

Beer, Kronenbourg Blanc 1664
Chardonnay, Macon-Villages, La Côte Blanche
Cabernet Sauvignon, Bordeaux, Château Bonnet*
Sparkling Pomegranate Kir – Sparkling Wine and Pomegranate Liquor
La Passion Martini Slush — Vodka, Grey Goose Le Citron, cranberry and passion fruit juice

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Germany

To eat:

Schinkennudeln — Pasta gratin with ham and cheese*
Roast bratwurst in a pretzel roll
Berliner — Yeast doughnut filled with apricot jam

To drink:

Altenmünster Oktoberfest
J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett*
Selbach-Oster Mosel Riesling Spätlese
J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese
Kallstadter Kobnert Spaetburgunder Spätlese Dry Barrique Style
German Riesling Flight — J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Selbach-Oster Mosel Riesling Spätlese and J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese

Greece

To eat:

Vegetarian moussaka*
Griddled Greek cheese with pistachios and honey (gluten free)
Chicken gyro with tzatziki sauce
Spanakopita

To drink:

Domaine Skouras Moscofilero*
Domaine Siglas Assyrtiko/Athiri
Alpha Estate Axia Syrah — Xinomavro
Tzatziki martini featuring Crop Organic Cucumber Vodka and BOLS Natural Yogurt Liqueur

Hawai’i

To eat:

K?lua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise*
Tuna poke with seaweed salad and lotus root chips

To drink:

Kona Brewing Company, Big Wave Golden Ale*
Kona Brewing Company, Kona Castaway IPA
Maui Splash Sweet Pineapple Wine
Aulani Sunrise featuring Sammy’s Beach Bar Rum

Hops & Barley

To eat:

Artisan cheese plate featuring Cabot Cloth-wrapped cheddar, Purple Haze chèvre goat cheese and Cave Man blue cheese
Baked lobster alfredo
Florida grass-fed beef slider with pimento cheese*
Fresh baked carrot cake with Craisins® and cream cheese icing

To drink:

Samuel Adams® Octoberfest*
New Belgium Brewing Company Snapshot
Samuel Adams Cherry Wheat®
Leinenkugel’s Seasonal Shandy
La Crema Sonoma Coast Chardonnay
Julia’s Vineyard Pinot Noir, Cambria Estate Winery
Beer flight (featuring 4 4-ounce servings) — Samuel Adams Octoberfest; New Belgium Snapshot; Samuel Adams Cherry Wheat; and Leinenkugel’s Seasonal Shandy

Ireland

To eat:

Lobster and seafood fisherman’s pie
Kerrygold® cheese selection — Reserve cheddar, Dubliner with Irish Stout and Skellig
Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard (gluten free)*

To drink:

Guinness® Draught
Bunratty Meade Honey Wine
Chilled Irish Coffee featuring Bunratty Potcheen*
Kerrygold Irish Cream Liqueur

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Italy

To eat:

Ravioli alla caprese — Cheese ravioli, tomato sauce, mozzarella, parmesan and basil
Filetto di pollo, con funghi al marsala — Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread*
Cannoli al cioccolato — Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit

To drink:

Moretti Lager Beer
Moretti La Rossa Beer
Prosecco, Bosco del Merlo
Pinot Grigio, Placido
Chianti Classico, Placido*
Serprino, Montegrande
Frozen margarita with limoncello and tequila

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Japan

To eat:

Spicy hand roll — Tuna and salmon with Kazan Volcano sauce
Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice*

To drink:

Kirin Draft Beer
Sake — Kikusui Ginjo*
Sake Sunrise
Sparkling Peach Sake Gell

Mexico Pavilion at EPCOT's World Showcase
Mexico Pavilion at EPCOT’s World Showcase

Mexico

To eat:

Shrimp taco — Fried shrimp, pickled habanero pepper and onions on a flour tortilla*
Rib eye taco — Marinated rib eye, roasted chipotle salsa and grilled scallions on a corn tortilla (gluten free)**
Sweet corn cheese cake

To drink:

Dos Equis Beer*
Sangria
Tequila Flight
Mango-strawberry margarita**

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Morocco

To eat:

Kefta pocket — Ground seasoned beef in a pita pocket
Spicy shrimp roll with cilantro and mint sauce*
Baklava

To drink:

Casa Beer
Guerrouane White*
Sangria
Mimosa Royale — Sparkling wine and orange juice topped with orange liqueur

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New Zealand

To eat:

Steamed green lip mussels with garlic butter and toasted bread crumbs
Lamb meatball with spicy tomato chutney
Venison sausage with pickled mushrooms, baby arugula and black currant reduction (gluten free)*

To drink:

Kim Crawford Pinot Gris
Mohua Sauvignon Blanc
Kim Crawford Unoaked Chardonnay
Kim Crawford Pinot Noir*

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Patagonia – NEW!

To eat:

Beef empanada
Grilled beef skewer with chimichurri sauce and boniato purée (gluten free)*
Roasted Verlasso® salmon with quinoa salad and arugula chimichurri (gluten free)**

To drink:

Pascual Toso Sparkling Brut
Cono Sur Bicicleta Viognier**
Cono Sur Bicicleta Pinot Noir Rosé
Terrazas Reserva Malbec*

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Poland

To eat:

Kielbasa and potato pierogi with caramelized onions and sour cream
Sauerkraut pierogi with pork goulash*

To drink:

Okocim Brewery, Okocim O.K. Beer
Donausonne® Blaufränkisch, Hungarian Wine*
Frozen Szarlotka (Apple Pie) featuring Zubrowka Bison Grass Vodka

New Puerto Rico Marketplace
New Puerto Rico Marketplace

Puerto Rico

To eat:

Ensalada de carrucho — Caribbean conch salad with onion, tomato and cilantro (gluten free)
Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free)
Tostones (fried green plantains with mayo ketchup)
FlanCocho — Vanilla caramel custard with chocolate coffee cake

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To drink:

Gasolina Sangriiia Cocktail
Medalla Light Beer
Frozen San Juan Breeze (non-alcoholic lemonade)
Frozen San Juan Breeze with Don Q Limón
Chilled Club Caribe Mango Rum (neat)

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Scotland

To eat:

Vegetarian haggis with neeps and tatties — Griddled vegetable cake with rutabaga and mashed potatoes
Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)*
Seared sea scallop with spinach-cheddar gratin and crispy bacon (gluten free)
Cranachan with raspberries, toasted oats and whipped cream

To drink:

Innis & Gunn® Original Oak Aged Beer*
Loch Lomond featuring Glenfiddich® 12 year
Glenfiddich (12, 15 and 18 year)

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Singapore

To eat:

Lemongrass chicken curry with coconut and jasmine rice (gluten free)
Seared mahi mahi with jasmine rice and “Singa” sauce*

To drink:

Tiger Beer
Marqués de Caceres Satinela*
Singapore Sling featuring Hendrick’s Gin and Cherry Herring

South Korea

To eat:

Kimchi dog with spicy mustard sauce*
Roasted pork lettuce wrap with kimchi slaw

To drink:

Bokbunjajoo — Bohae black raspberry wine
iCing Grapefruit Sparkling Rice Brew*
Soju Fruit Slushy featuring Jinro Chamisul Soju

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Terra

To eat:

Blackened Chick’n Breast, farro wheat and spicy gumbo sauce featuring Gardein™ Chick’n Breast
“CraB’less CraB Cake” with pepper slaw and Cajun remoulade featuring Gardein™*
Chocolate-blood orange cupcake with tofu icing

To drink:

Red Bridge Ale
The Vegan Vine Chardonnay*
Paperboy Red Blend
Fresh Watermelon Juice

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Scenes from the 19th Annual Epcot International Food and Wine 2014

Jens Dahlmann, former Epcot executive chef, is now the general manager for Epcot Food and Beverage operations - talks about the new dishes and favorites this year
Jens Dahlmann, former Epcot executive chef, is now the general manager for Epcot Food and Beverage operations – talks about the new dishes and favorites this year
Marianne Hunnel. Culinary Program Manager at Walt Disney World
Marianne Hunnel. Culinary Program Manager at Walt Disney World

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Droolius.com's Julius Mayo! doin work!
Droolius.com’s Julius Mayo! doin work!
Chef Norman Van Aken doing a chef's demo - one of many Celebrity Chef demonstrations at the Festival!
Chef Norman Van Aken doing a chef’s demo – one of many Celebrity Chef demonstrations at the Festival!
Chef Norman's beautiful creation with a mussel broth, grouper cheeks
Chef Norman’s beautiful creation with a mussel broth, grouper cheeks


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South African bobotie with turkey and mushrooms (gluten free)
Africa – South African bobotie with turkey and mushrooms (gluten free)
Beef tenderloin tips berbere-style with okra, jalapeños, tomato and pap (gluten free) and South African bobotie with turkey and mushrooms (gluten free)
Africa – Beef tenderloin tips berbere-style with okra, jalapeños, tomato and pap (gluten free) and South African bobotie with turkey and mushrooms (gluten free)
Belgian waffle with warm chocolate ganache and whipped cream
Belgium – Belgian waffle with warm chocolate ganache and whipped cream

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Crispy pork belly with black beans, tomato and cilantro (gluten free)*
Brazil – Crispy pork belly with black beans, tomato and cilantro (gluten free)*
Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)*
Scotland – Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)*
Griddled “yard bird” with braised greens and house-made habanero sauce (gluten free)
Farm Fresh – Griddled “yard bird” with braised greens and house-made habanero sauce (gluten free)

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Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Japan – Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Japan – Teriyaki gyoza bun — Steamed-bun filled with chicken, vegetables and sweet teriyaki
Schinkennudeln — Pasta gratin with ham and cheese* Roast bratwurst in a pretzel roll
Germany – Schinkennudeln — Pasta gratin with ham and cheese* and Roast bratwurst in a pretzel roll
Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)*
Farm Fresh – Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)*
Roasted Verlasso® salmon with quinoa salad and arugula chimichurri (gluten free)**
Patagonia – Roasted Verlasso® salmon with quinoa salad and arugula chimichurri (gluten free)**
Poland - Kielbasa and potato pierogi with caramelized onions and sour cream
Poland – Kielbasa and potato pierogi with caramelized onions and sour cream
New Zealand - Lamb meatball with spicy tomato chutney
New Zealand – Lamb meatball with spicy tomato chutney
Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes* - Can you spot the hidden Mickey?
France – Boeuf bourguignon — Braised short ribs in cabernet with mashed potatoes* – Can you spot the hidden Mickey?
Puerto Rico - Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free)
Puerto Rico – Carne guisada con arroz blanco — Slow-braised beef with Puerto Rican-grown rice (gluten free)
France - Creme Brulee
France – Creme Brulee
Japan - Spicy hand roll — Tuna and salmon with Kazan Volcano sauce
Japan – Spicy hand roll — Tuna and salmon with Kazan Volcano sauce
Japan - Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice*
Japan – Chirashizushi — Salmon, shrimp, crab and egg served over seaweed salad and ginger rice*


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Food and Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek: A Celebration of Fine Wine & Culinary Arts

– Weekends through November 9, 2014

With the Epcot® International Food & Wine Festival going on right now at Disney World, local area hotels have started to prepare their own special food-themed events around this 53 day event,the perfect complement for visiting as well as local food lovers.

Many are familiar with the Swan and Dolphin’s Food and Wine Classic Weekends, but not so many are as familiar with the new Food and Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek.

Last year, we had the opportunity to preview the entire list of Waldorf and Hilton Food and Wine Weekend events and were blown away by the high quality food that we encountered on our adventure from the sushi at Zeta Bar’s Art of Sushi to inarguably one of the best restaurants in Orlando, Bull and Bear restaurant.

Food & Wine Weekends events are being held from September 19 through November 9, 2014.

Weekend Highlights

Global Venture – a Wine Pairing Dinner

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Friday and Saturday, 7:30pm, Bull & Bear Restaurant

Experience an exclusive 3-course tasting menu comprised of exquisite food and wine pairings from around the world – prepared by the illustrious chefs of Waldorf Astoria Orlando. $110 per person, plus tax and gratuity.

Reservations are required by calling 407-597-5413 or clicking here.

Preview menu for September 19-20
Preview menu for September 26-27
Preview menu for October 3-4
Preview menu for October 10-11
Preview menu for October 17-18
Menus for October 24-25, October 31, November 1, and November 7-8 will post as they become available.

Cibo Della Vita

Friday & Saturday, 5pm – 11pm, La Luce by Donna Scala at Hilton Orlando Bonnet Creek

From the kitchen of La Luce by Donna Scala at Hilton Orlando Bonnet Creek, each weekend a tasting menu and wine pairing will be featured. This series of culinary experiences is certain to be the talk of the town! Pricing Varies. Reservations recommended. Call 407-597-3600.
Preview menu for September 19 & 20, 26 & 27; October 17 & 18, 24 & 25
Preview menu for October 3 & 4, 10 & 11, 31; November 1, 7 & 8

Bar du Chocolat and Champagne Tasting

Friday and Saturday, 6:30pm – 10:30pm, Peacock Alley

Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lover’s dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team. Pricing varies.

The Art of Sushi Pairing

Friday and Saturday, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek

An exciting epicurean journey awaits as guests explore perfect pairings for our favorite sushi dishes including beer, sake and wine. Pricing varies.

Live Entertainment

Nightly at Peacock Alley

The Waldorf “Egg” -  20 - An entire frozen "egg" filled with Lavender Syrup, Blue Curacao,  Fresh Lemonade, ~Bombay Sapphire~
The Waldorf “Egg” – 20
– An entire frozen “egg” filled with Lavender Syrup, Blue Curacao, Fresh Lemonade, ~Bombay Sapphire~

Peacock Alley is centrally located in the heart of the main lobby of the Waldorf Astoria Orlando, overlooking the magnificent hand-crafted clock. With a nod to the stunning landmark restaurant of the same name in New York, Peacock Alley offers an irresistible menu of small-plate inspired cuisine for lunch and dinner, creative libations including our signature Peacock Egg, an exquisite wine selection and live entertainment nightly.

The Peacock “Egg” is one of the most creative cocktails we’ve ever seen in Orlando, a frozen shell made from a water balloon filled with water, burst, and drilled to fill with lemonade, blue curacao, bombay sapphire gin with lavender syrup served over a martini glass and neon blue LED lights and a base of blue sugar powder. Definitely a great conversation piece for our peacock friends.

Royal Tea – A New Waldorf Astoria Tradition

Sundays, 3pm – 5pm, Peacock Alley

Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.” From $30 per adult; $15 per child, plus tax and gratuity.

Astoria After Dark

Friday and Saturday, 6pm – 10pm, WA Kids Club

Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities.

All guests are invited to enjoy Food & Wine Weekend experiences.

FW-Event-Calendar-2014-wocropmarks-0918-1 FW-Event-Calendar-2014-wocropmarks-0918-2

We were recently invited to a media preview for the Bull and Bear’s Global Venture menu for the Food and Wine Weekends and continued to be impressed by the skill of the chefs and culinary team and the flavor profiles that they were able to bring out in their dishes.

 

SONY DSCAmuse-bouche:  Mushroom Sausage, Fennel Confit on a Parmesan Cheese Cracker

First Course:

Wisconsin Pride Cheese Souffle

SONY DSCWisconsin Pride  – A savory 4-year & 2-year Wisconsin cheddar cheese soufflé topped with crunchy roasted fava beans and pumpernickel croutons, paired with Domaine Ferret Pouilly-Fuissé, France 2012, an Old world Chardonnay with light oak that compliments the mild flavor of the cheddar.

Second Course:  Pasta Explosion

SONY DSCThe Pasta Explosion is one of my favorite dishes of all time – one of Bull and Bear’s signature dishes, it’s served with a special spoon to be eaten in one bite so that the full flavor explosion can be experienced. The pasta is a very delicate, homemade pasta filled with blended bellota pata negra ham; topped with beurre monté and aged reggiano parmesan cheese to pull the favors together. The dish is paired with Domaine de Triennes Rosé, France 2013, with aromas of strawberry and an olive finish; acidic enough to cut through the richness of the pata negra ham and reggiano parmesan in the pasta explosion.

Main Course:

Bull & Bear Fried Chicken

SONY DSCBull & Bear Fried Chicken takes over 12 hours to make. First, chicken breast is removed from 3-1/2 pound chicken with wing bone attached and skin intact, marinated in an alkaline brine for 12 hours and cooked sous-vide for 1-1/2 hours. The chicken is dredged in a buttermilk batter and topped with corn flake and corn meal then fried for 6 minutes; served with mashed potatoes and gravy made from foie gras, duck fat and demi-glace. The fried chicken is paired with L’Ecole Nº 41 Syrah, Walla Walla, Washington 2010, made with 80% Syrah 20% Grenache the light tannins lingering flavor of olive and cocoa contrast with the flavors of the fried chicken.

Tomahawk Ribeye

SONY DSCTomahawk Ribeye is a 38 oz. bone-in rib-eye from 32-day dry aged Allen Brothers beef with an entire rib bone attached and carved tableside alongside a lighted candle made from beef tallow, paired with Hugh Hamilton, Jekyll & Hyde Shiraz 2009, Australia

Sides:

Bull & Bear Frittes

SONY DSCBull & Bear Frittes are crispy, delicious hand-cut Idaho potatoes soaked in malt vinegar and water then cooked in beef tallow; tossed in homemade garlic powder and served with garlic aioli and all natural ketchup. The frittes are so good they hardly need any aioli or ketchup for dipping.

SONY DSCWilted Spinach, lightly sautéed in extra virgin olive oil, garlic, fleur de sel sea salt, and fresh lemon juice and Aged Gruyere Cheese Potato Gratin made with roasted fingerling potatoes with aged Gruyere cheese and topped with a toasted brioche with aged Gruyere and 4-year aged Wisconsin cheddar.

Desserts:

The Lemon

  • Signature dessert; whole lemon cleaned out; rind cooked for 4 hours in a simple syrup reduction; filled with homemade lemon sorbet, lemon curd, and Chantilly cream; cut into perfect bites and topped with shortbread cookie tableside.

SONY DSCCrème Brûlée Flambée – Vanilla bean crème brûlée flambée with a hidden layer of dark chocolate crème on the bottom.

SONY DSCThe Cigar – Organic Mexican chocolate ganache center; chocolate wafer outside; ash made from merengue and colored with squid ink.

SONY DSCThe Napoleon – Puff pastry  with black walnut pastry cream; black walnuts soaked in 12-year-old aged Zaya Rum from Trinidad; dried merengue and dried raspberries.

Desserts paired with Weingut Angerhof-Tschida Samling Trockenbeerenauslese, 2002, Austria – this unique dessert wine from Austria is best described as a dessert in a glass, the thickness and mouth coating sweetness of this wine will definitely leave you  feeling satisfied.

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Waldorf Astoria Orlando

14200 Bonnet Creek Resort Lane, Orlando, FL 32821
Telephone: 407.597.5500
Reservations: 888.353.2009
http://www.waldorfastoriaorlando.com/food-wine

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