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