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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