From October 30 – 31, the Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its sixth year featuring global culinary specialties at the Epcot Resort Area hotel, with more than 40 food and wine stations, 10 food and wine seminars and the opportunities to meet the award-winning chefs behind featured culinary masterpieces.
Delectable culinary offerings headline the two-night event, featuring cuisine from the hotel’s own award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, with wine and spirits samplings from around the globe.
This year’s menu introduces new interesting and unique dishes sure to please the palate including ginger cured Hamachi with nitro lime, mascarpone chestnut ravioli with Italian sausage, celery root and bacon jus and smoked Wagyu short ribs accompanied by a parsnip puree, melba toast and pommery mustard sauce.
The hotel’s World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts like chocolate almond crunch cake and éclair with caramelized banana cream and coconut streusel. This year Branlard will also introduce his S’more Sundae Action Station, combining the classic desserts of the s’more and sundae.
New to this year’s event is a food truck area, featuring cuisine from the Walt Disney World Swan and Dolphin Hotel and Cabot Cheese – a favorite from last year – as well as an exclusive beverage truck.
Seminars once again return to offer guests the chance to receive a hands-on and tasty educational experience. Seminars cover topics including wine blending, Italian wines, champagne, beer, mixology, tequila, pasta making, sushi and sake, wine and cheese pairing and the Brazilian cocktail, caipirinha.
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 the world’s only two-time World Champion Pastry Chef and the hotel’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.
- When: Friday, October 30 and Saturday, October 31 from 5:30–9 p.m. For seminar schedule visit www.SwanDolphinFoodandWineClassic.com
- Where: Walt Disney World Swan and Dolphin Hotel Causeway
- Ticket Information: For more information or to book, visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.
Photo Credits: Swan & Dolphin