Inside Epcot’s World Showplace pavilion, Party for the Senses offers all of your Food & Wine Festival flavors under one roof. It was a magical evening, filled with a variety of delectable food and spirits that Epcot and some of the Disney Resorts has to offer! Noah French, Executive Pastry Chef, delivered one of the most heavenly dessert’s I’ve had all year at Amorette’s Patisserie’s tasting station.
Don’t miss another event at Epcot International Food & Wine Festival! The Yelloween Masquerade Party for the Senses will have more than 50 gourmet tasting stations with dishes from some of Walt Disney World Resort’s restaurants as well as champagne, wine, craft beers, and specialty cocktails.
The event includes reserved seating for the Eat to the Beat concerts, so you can catch new-to-the-Festival performers Living Colour both Oct. 28 and 29 before the Yelloween Masquerade Party for the Senses.
To book reservations call (407) 939-3378.
El Diablo Burger: Chorizo & signature beef blend patty with fried banana peppers, pepper jack cheese, lettuce, tomato, and chipotle mayonnaise (Tim Dixon/D-Luxe Burger)Regensburg Sausage wrapped in Nueske’s Bacon topped with black bean salsa, lime creme, and jalapeno (Brian Rodgers/B.B. Wolf’s Sausage Co.)Regensburg Sausage wrapped in Nueske’s Bacon topped with black bean salsa, lime creme, and jalapeno (Brian Rodgers/B.B. Wolf’s Sausage Co.)
Ahi Tuna Taco: Seared Ahi Tuna with Old World Spices in tortilla with shredded lettuce, house-made guacamole, sour cream, and cilantro-scented jalapeno pico de gallo, with fresh toasted lime (Paul Latkowski/Jock Lindsey’s Hangar Bar)Bananas Foster Crepe served with a pink peppercorn chantilly, banana brulee, hazelnut brittle, and a splash of Frangelico Nutella (Michelle Huyke/AristoCrepes)Mini Classic Maine Lobster Roll (Mark Boor/Paddlefish)PaddlefishMini Classic Maine Lobster Roll (Mark Boor/Paddlefish)Mini Classic Maine Lobster Roll (Mark Boor/Paddlefish)Golden Chanterelle-stuffed Chicken Roulade with Chicken Demi on Parmesan Risotto, accompanied by a balsamic glaze, red pepper jam, and microgreens (Gene Upshaw, T-REX)Ancho honey-glazed beef short ribs over a boniato sweet potato puree, pero sweet peppers, and jicama (Mo Lakmichi, Paradiso 37/Taste of the Americas)Estefan Kitchen Rice: Pork, chorizo, beef, chicken, shrimp, and sweet plantains (Odell Torres, Bongos Cuban Cafe)Shrimp and Grits (Art Smith & Hector Guerrero, Art Smith’s Homecoming: Florida Kitchen & Southern Shine)Food is love! – Art SmithCarnitas Tostada with black bean puree, salsa verde, pickled onions, and cilantro (Rick Bayless & Ernesto Zendejas, Frontera Cocina by Rick Bayless)Vitello Tonnato (Justin Plank, Portobello Country Italian Trattoria)Vegetable Spring Roll in Temaki with tikka masala sauce (Yutaka Kude, YeSake)Beef Sirloin with bourbon black pepper brown butter (James O’Donnell, STK Orlando)Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)Fantasy Roll: Fresh salmon, ahi tuna, cucumber, avocado, & steamed shrimp rolled in soy paper, and drizzled with spicy kimchee ponzu sauce (Patrick Steele, Splitsville Dining Room)Cavatappi Pasta with hazelnut pesto, grilled vegetables, and roasted tomato sauce (Rick LEgary, Rainforest Cafe)Custom-blended Dark 65% Chocolate Ganache: Pistachio sponge with Amarena cherries and a surprising POP! (Amanda Lauder, The Ganachery)Custom-blended Dark 65% Chocolate Ganache: Pistachio sponge with Amarena cherries and a surprising POP! (Amanda Lauder, The Ganachery)Princess Brownie Bites (Erin McKenna, Erin McKenna’s Bakery NYC)Princess Brownie Bites (Erin McKenna, Erin McKenna’s Bakery NYC)
Black Lava Salted Caramel Mousse with Chocolate Biscuit, Espresso Merignue, Black Walnut Macaron, and Caramel Croustillant (Noah French, Amorette’s Patisserie)
Black Lava Salted Caramel Mousse with Chocolate Biscuit, Espresso Merignue, Black Walnut Macaron, and Caramel Croustillant (Noah French, Amorette’s Patisserie)Fire-roasted tomato bruschetta, fire-roasted grapes flatbread (Brad Kent, Blaze Fast-Fire’d Pizza)Apples and applewood smoked bacon bruschetta with gochugaru honey, butterbean, and shiitake flatbread (Blaze Fast-Fire’d Pizza)MorimotoPeking Duck at Morimoto ASIAPeking duck tacos with pico de gallo and hoisin sauce (Takao Iinuma and Yuhi Fukinaga, Morimoto Asia)
