The Walt Disney World Swan and Dolphin Resorts have announced the return of their popular Food & Wine Classic, but for the first-time ever, this new edition will take place in the spring. The Swan and Dolphin Spring Food & Wine Classic will take place Saturday, April 17 as a one-night, limited-ticket event featuring unlimited food and beverage tastings and live music. Overnight packages and tickets are now on sale at www.FoodandWineClassic.com.
The event will offer culinary selections from the hotel’s award-winning restaurants as well as wine samplings from around the world and a selection of other beverages, all amidst a festive backdrop of live entertainment. As a limited-ticket event, guests will be able to socially distance themselves throughout the resort’s expansive, spacious and scenic outdoor spaces.
The event, taking place 5:30 p.m. – 8:00 p.m., will feature several themed stations including the Beer Garden, Chinatown and the luau-inspired The Pig & Poke. In total, there will be 12 food stations, including dessert from executive pastry chef and world pastry champion Laurent Branlard and more than 50 beverage selections.
Menu highlights include:
- Sweet & smokey St. Louis style smoked ribs with macaroni & cheese from Executive Chef Dan Herman’s Smokin’ D’s BBQ
- Salt roasted prime NY strip loin with roasted marble potatoes, onion purée and truffle veal jus from Shula’s Steak House
- Vegetarian bao filled with glazed savory jack fruit, green onion, and ginger served in Chinatown themed area
- Shrimp & Grits with sautéed Gulf shrimp, buttered white corn grits and tasso ham gravy from Todd English’s bluezoo
Event-only tickets can be purchased online at FoodAndWineClassic.com for $125 per person. Room packages start at $400 and include event access for two adults. To book, call 1-888-828-8850 between 8:30 a.m. – 7:00 p.m. weekdays; 5:00 p.m. on weekends. Events are limited to those 21 years and older.
Among the protocols implemented for the event are: Temperature checks for all attending guests; plexiglass walls for all food service areas; all cast members wearing PPE; socially distanced stations; touchless menus and clearly marked social distancing signage. Face coverings are required for all guests, including those who have received a COVID-19 vaccine, and must be worn at all times, except when dining. Guests may remove face coverings while actively eating or drinking but must be stationary and maintain appropriate physical distancing.
The spring event leads the way for the return of the fall Swan and Dolphin Food & Wine Classic scheduled to take place this Oct. 29 & 30. More information to come.
With a variety of restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Resorts continually earn national recognition for their food and beverage program. The resorts boast numerous certified wine sommeliers and 1,400 wine selections.
About the Walt Disney World Swan and Dolphin Resorts
In the heart of the Walt Disney World Resort, the award-winning Walt Disney World Swan and Dolphin Resorts reside amongst the greatest theme parks and attractions in Central Florida. They are located between EPCOT and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 20 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The resorts feature six pools, three health clubs, nearby golf and complimentary transportation throughout the Walt Disney World Resort. The newest addition, the 14-story Walt Disney World Swan Reserve, opens summer 2021 and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. The resorts can be reached at 800-227-1500. For more information, visit www.swandolphin.com and connect via social media @SwanDolphin #swandolphin.
BONUS RECIPE
Osso Buco with Risotto Milanese
Risotto Milanese Ingredients:
6 cups chicken stock, high quality
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
Pinch of saffron threads
1 cup dry white wine
3/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper
Risotto Milanese Preparation:
In a small saucepan, bring the chicken stock to a simmer; keep warm on the side. In a wide, large saucepan, gently heat the olive oil. Next add the onion, season with salt and pepper and cook over moderate heat, stirring, until tender and translucent, about 5 minutes. Stir in the Arborio and cook for 1 minute, making sure to thoroughly coat rice with oil. Add the wine and saffron to the rice. Cook, stirring with a flat bottom wooden spoon, until the wine is absorbed making sure to get the corners of the pot. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. You should be able to drag your wooden spoon across the bottom and the rice hold its place. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed and repeat additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Turn off your heat and check your seasoning and adjust with salt and pepper. Stir in the cheese, butter and parsley.
Osso Buco Ingredients:
4 (12-ounce) veal shanks
1 cup all-purpose flour
1/2 cup canola oil (or substitute another neutral oil)
1 yellow onion, medium diced (bite size)
4 carrots, peeled and medium diced (bite size)
2 celery stalk, medium diced (bite size)
6 garlic cloves, minced
3 bay leaf
1 rosemary sprig
2 thyme sprigs
8 oz tomato paste
10 cups veal stock or high quality beef stock
1 cup dry red wine
2 (14.5-ounce) can whole peeled plum tomatoes, drained and crushed
10 flat-leaf parsley sprigs, plus more, chopped, for garnish
1 tablespoon lemon zest, for garnish
Kosher salt and freshly ground black pepper
Osso Buco Preparation:
Preheat oven to 350°F. With butcher’s twine tie each veal shank once around the circumference so that it holds the bone and meat together in the center. Season the veal shanks with salt and pepper. Then dredge the veal shanks in flour, and pat off the excess.
Heat the canola oil in a Dutch oven or other heavy bottomed braising pan until shimmering. Add the veal shanks, and cook until well browned,4 – 5 minutes per side, adjusting the heat as needed to avoid burning the flour. Avoid overcrowding of the pan to ensure a proper sear. Once seared move and set aside.
In the same pan, add the carrots, celery, onion, and garlic, and cook over medium to high heat, stirring constantly, until slightly caramelized and translucent, 3-4 minutes. Add the tomato paste, and stir around to coat the vegetables. Continue cooking for another 4 minutes. Deglaze the casserole with the red wine. Bring to a boil, and cook until the wine is reduced by half. Add in the veal stock and add the crushed tomatoes, thyme, rosemary, bay leaf, and parsley.
Return the veal shanks to the casserole, and bring to a simmer over high heat. Once the liquid simmers, cover, transfer to the oven, and cook for 2 1/2 hours, checking tenderness with a knife. Once tender remove from pot and set aside.
Using a colander remove the vegetables herbs from the braising liquid and reserve on the side. Continue to reduce the braising liquid until it comes to a consistency of your liking. While reducing skim any grease off the top with a large spoon. Check your seasoning and adjust with salt and pepper.
Place a bed of risotto in the bottom of a serving bowl. Next place a shank on top being sure to discard the twine before serving. Ladle the reduced braising liquid on top. Add a spoonful of braising vegetables in the bowl and garnish with lemon zest and chopped parsley.
