The Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its seventh year October 28th – 29th at the Epcot Resort Area hotel with its largest event to date featuring 50 food and wine stations, 10 seminars and opportunities to meet the award-winning chefs behind featured culinary masterpieces.
With more food and drink stations spreading out among more space than ever before, guests will delight in numerous opportunities to sip and savor along the hotel’s causeway, private lake, and for the first time, on the resort’s private beach while enjoying live entertainment.
Making its festival debut is an immersive area which will transport guests’ palates to the streets of San Francisco’s Chinatown with décor and dishes inspired by the famous neighborhood. Two new dishes were created by hotel’s award-winning culinary team for the area: crispy duck as well as handmade Shanghai dumplings. New beverage stations with suggested pairing options will accompany the new food offerings.
Also new for 2016 is a Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees.
The Friday and Saturday evening menus feature new and unique dishes sure to please the palate including spinach and potato agnolotti with pork, tomato cream grilled radicchio and ricotta salata and the shrimp cocktail steamroller.
Guests can enjoy a meet and greet with celebrity chef Todd English, of the hotel’s Todd English’s bluezoo restaurant and meet the only two-time World Champion Pastry Chef – the hotel’s executive pastry chef Laurent Branlard.
Branlard, will provide decadent desserts for both evenings including the caramel sea salt éclair with vanilla whipped cream and comfit gingered pears. The Sundae Action Station returns allowing guests to choose their own toppings like chocolate cake and caramelized banana.
Two new hands-on educational seminars taught by members of the hotel’s award-winning food and beverage team are being added to this year’s seminar offerings. Craft Cocktails and More than Malbec join returning seminars including wine blending, Champagne, pasta making and wine and cheese pairing. All seminars require separate tickets, and space is limited.
As an upgraded ticket option, guests can experience a beer garden, featuring a local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine.
“This event is a way for us to celebrate our love of food, wine and beverage with others who share that same passion,” said the hotel’s Director of Food & Beverage Tony Porcellini. “What continues to bring back people year after year is the one-of-a-kind, fun, street-party atmosphere our guests enjoy.”
Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.