EPCOT

2008 Festival

International
    Marketplaces
Eat to the Beat Concerts

Photo Gallery

Press Release -
    Foodie Cities
Press Release -
    Culinary Olympics

Rate and Review
-- Free Exhibits and Demos
-- Special Ticketed Events

AllEars® and Reader
Reports
-- General Overview
-- Interview with
     Nora Carey, Festival
     Project Manager

-- City Taste - Spain
-- French Regional
     Lunch, 10/5/08
-- Kitchen Conversations,
     10/2/08
-- Wine School,
     10/4/08

Celebrity Chefs
Eat to the Beat
    Concerts
Fun Facts

AllEars® and Reader
Reports
-- General Overview
-- Afternoon Tea with
   Stephen Twining,
    9/29/07
-- Cheese Tastings
     9/29/07
-- Cook, Book, & Bottle
      9/28/07
-- Food & Wine Pairing,
    Bistro de Paris
-- Food & Wine Pairing,
     Tutto Italia 11/12/07
-- Food & Wine Pairing,
     Coral Reef 10/17/07
-- Party for the Senses,
    9/29/07
--Signature Dining
  Inspirations from India,
   9/30/07
--South African Wine
    Adventure, 10/12/07
-- Sweet Sundays, 10/28/07

AllEars® and Reader
Reports
-- General Overview
-- Cheese & Wine Pairing
      Workshop 9/30/06
-- Chefs A'Field, 9/30/06
-- Cook, Book, & Bottle
      9/29/06
-- Exquisite Evening at
       Epcot 10/6/06
-- Food & Wine Pairing,
      Alfredo's
-- Food & Wine Pairing,
      Le Cellier
-- Party for the Senses
    9/30/06
-- Party for the Senses
     10/14/06
-- Sweet Sundays
     10/1/06
-- Twinings Tea Seminar
-- Wine School 9/30/06
-- Wine School 10/28/06
-- Wine and Food in
    Balance Workshop
    10/1/06

Brew Masters
Eat to the Beat
    Concerts
Exclusive Wine &
    Culinary Programs
Fun Facts
Guest Chefs
Special Exhibits
Children's Activities
Wineries

AllEars®
Reports
--General Overview
--Food & Wine
Pairings (Coral Reef and Alfredo's)
--Food & Wine Pairing Le Cellier 10/7/2005
--Food & Wine Pairing, Sushi, Sashimi & Sake
--Lunch and Learn 10/8/05
--Lunch and Learn 10/14/05
--Lunch and Learn 10/29/05
--Odyssey Cooking School 10/6/2005
--Party for the Senses 10/8/05
--Signature Dinner 10/9/05
--Spirited Ball 10/30/05
--Sweet Sundays 10/9/05
--Wine School 10/22/05

2004 Festival
General Info
Daily Wine Seminars
    and Culinary
    Demonstrations
Eat to the Beat
    Concerts
Experiences and
    Exhibits
Fact Sheet
Family Fun Events
Food Booths w/ Prices
Photo Gallery

AllEarsNet®
Reports
-- General Overview
-- Czarina's Low-Carb
Recommendations
-- Food & Wine
Pairings
-- Lunch and Learn 10/10/04
--Lunch and Learn 11/7/04
-- Party for the
Senses 10/2/04
-- Party for the
Senses 10/9/04
--Party for the Senses 11/6/04
--Signature Dinner 10/31/04
--Sweet Sundays 10/10/04
--Sweet Sundays 11/7/04
--Wine School
10/30/04

2003 Festival
General Info
-- Daily Wine Seminars     and Culinary
    Demonstrations
-- Experiences and
    Exhibits
-- Fact Sheet
-- Family Fun Events
-- Food Booths w/Prices

AllEars®
Reports
-- General Overview
-- Czarina's Low-Carb
     Recommendations
-- Food and Wine Pairings
-- Lunch and Learn Series
-- Party for the Senses
-- Reserve Dinner
-- Photo Gallery
-- Tips for Enjoying the
     Festival

2002 Festival
-- Overview and Events
-- Food Booths, $ and     Recipes
-- General Review
-- Signature Dinner
    Review

2001 Festival
-- Food Booths with
    Prices
-- General Festival
    Information
-- Grand Tasting Report
     and Photos
-- Czarina's Royal Table
-- Winemaker's Dinner     Report
-- Special Events
-- Seminars and Demos

2000 First Hand Report
2000 F&W Festival
1999 F&W Festival
1998 F&W Festival

Attraction Seating
   Photo Gallery
Basic Services
Calendar of Events
Character Meet and
   Greet FAQ
Extra Magic Hour
FASTPASS
Operating Hours
Overlooked
   Attractions
Rehabs and Closures
Ride Restrictions
Smoking Policy
Special Needs
    Travelers
    --Epcot in a
       Wheelchair
Ticket FAQ
Tips & Notes
WDW At Large

AT A GLANCE...
Attractions
Characters
Restaurants

FUTURE WORLD
Club Cool
Innoventions
Journey into
   Imagination
Mission: Space
Spaceship Earth
Test Track
The Seas
The Land
--Soarin'
Universe of Energy
Wonders of Life

WORLD SHOWCASE
Mexico
Norway
China
Germany
Italy
American Adventure
Japan
Morocco
France
United Kingdom
Canada

ENTERTAINMENT
IllumiNations:
   Reflections of Earth
IllumiNations Boat
    Cruises
Innoventions Fountains
Live Entertainment
Off Kilter

SPECIAL EVENTS
Flower & Garden
   Festival
Food & Wine Festival

HOLIDAYS
Candlelight
   Processional
Epcot Storytellers
Holidays Around the
   World

TOURS

SPECIAL REPORTS
Chocolate Around the
    World
Far East Finds a Home
    in Florida - The
    Japan Pavilion
Exotic Treasures Found
    in Morocco
Ice Dreams and Rice
    Creams at Norway
Not Just Kid's Stuff:
    Cranium Command

ARCHIVES
Kristos
Lord of the Dance
Millennium Celebration
Millennium Village
Shockwave!
Surprise in the Skies
The Power of Blast!
Tapestry of Dreams
Tapestry of Nations

1982 Guide Map

OTHER THEME PARKS
Animal Kingdom
Disney's Hollywood Studios
Magic Kingdom

Disneyland
Disney's California
    Adventure

Universal Orlando
   Resort

CHEFS AND MENUS

Christian Rumpler , Le Cellier Steakhouse, Epcot
-- Seared Beef Medallion on Autumn Vegetable Hash with a Mushroom Foam

John Toulze and Sondra Bernstein, the girl and the fig, Sonoma County, California
--Sonoma County Liberty Duck Cassoulet

Andrew Worrall, ESPN Club, Disney's BoardWalk Resort
--Shellfish Escaheche Summer Rolls with Green Tea-Wasabi Cream and Chipotle Ponzu Sauce

Amber Kent, Liberty Tree Tavern, Magic Kingdom
--Sauteed Veal Scalloppine with Boursin Cheese Grits, Truffle Mushroom Ragout and a Port Glaze

Mark Dollard, Concourse Steakhouse, Contemporary Resort
--Polenta Timbale with Grilled Mushrooms and Maytag Blue, Fennel Salad, and Roasted Red Pepper Aioli

Alan Wong, Alan Wong's Restaurant, Hawaii
--Soy Braised Short Ribs with Gingered Shrimp, Ko Choo Jang Sauce

Stephen Gower, Brown Derby Restaurant, Disney-MGM Studios
--Java Braised Short Ribs with Autumn Vegetables and Gremolata

Alan Peters, Banquets, Contemporary Resort
--Seared Tuna on Sour Cream Polenta with Tomato Fondue

Randy Zweiban, Nacional 27, Chicago, Illinois
--Spice Seared Ahi Tuna and Watermelon Ceviche with Spicy Rice Wine Vinaigrette

Art Smith, Auther of "Kitchen Life: Real Food for Real Families -- Even Yours!"
--Roasted Pork Loin with Sweet Potatoes and Apples

Joe Rowland, Catering Operations, Epcot
--International Cheese Selection

Peter Stefani, The Island Room Restaurant at Cedar Cove, Cedar Key, Florida
--Baked Cedar Littleneck Clams Stuffed with Tasso and Leeks, topped with Blue Cheese Bearnaise

Harry McLaughlin and Tom Massey, Disney's Port Orleans - Riverside
--Grilled Paillard of Duck, Chicken Sausage, Bourbon Mashed Sweet Potato with Duck Jus Lie

Seth Kondor, Polynesian Resort
--Chinese Spiced Duck Breast, White Bean Puree, Dried Cherry and Watercress Salad

Mike Reitzler, Yacht Club Galley, Yacht and Beach Club Resort
--Lobster and Potato Pierogi with Lobster Sauce and White Truffle Oil

Cat Cora, Host of Food Network's Kitchen Essentials
--Smoked Salmon Rillettes with Tohiko Caviar Bread Crumbs and Wasabi Creme Fraiche

Martin Rios, The Old House, Santa Fe, New Mexico
--Japanese Mushroom Crusted Diver Sea Scallop, Smoked Onion-Meyer Lemon Polenta, Chanterelle and Serrano Ham Stew

Wade Camerer, Cinderella's Royal Table, Magic Kingdom
--Pan-Seared Lamb Medallions with Zinfandel Tomato Jam, Mint and Herb Salad tossed with Gorgonzola Cheese and Roasted Hazelnuts

Michael LaDuke, Executive Chef, Epcot
-- Curried Rock Shrimp with Chili Spiced Oil and Lemon Balm

DEVILISH DESSERTS

Frederick Monti, Ritz-Carlton Resorts of Naples, Florida
--Orange Blossom Marshmallow and Passion Cream with Warm Chocolate Sauce and Rice Krispy

Long Nguyen, Venetian Resort, Las Vegas, Nevada
--Ginger Green Tea Mousse and Poached Pear Sushi

Heather Campbell, Disney-MGM Studios
-- Deep Chocolate Sabayon Torte, Agasajo Cordial, Orange Espresso Biscotti, Pomegranate Glaze and Cumin Banana Cream

Tracey and Mark Williams, Brown Foreman Corporation
--Dolce D'Amarula Fantasia Cheesecake

Antony Osborne, Culinard: The Culinary Institute of Virginia College, Birmingham, Alabama
--Fine Champagne Jelly, White Chocolate and Black Truffle Ice Cream, Dark Chocolate Escoffier Biscuit

WINERIES/BEVERAGES

REVIEW

PARTY FOR THE SENSES
SATURDAY, OCTOBER 9, 2004

by Debra Martin Koma
Senior Editor, ALL EARS®

Although my friend and colleague, Dotti Saroufim, has already reviewed this year's Party for the Senses event (click HERE to read her report), I thought I'd offer a few additional comments on the Party I attended, just a week after her.

On October 9, 2004, we attended the Party for the Senses, which featured an almost completely different slate of chefs, foods, desserts and wines, from that of the previous week.

We arrived at the World Showplace early, around 6 p.m., foregoing our private seating area for the evening's Eat to the Beat Concert at the America Gardens Theatre. (Starship was performing and we didn't particularly care to see them -- but we managed to catch them the following day instead.) Shortly after our arrival, we were allowed to enter the lobby area of the Showplace, where our names were checked off and we were given a card for our plate and souvenir wine glass. My son, Alex, who is only 12, was not given a glass, though -- we were told he could pick one up at the end of the event (as if we were going to allow him to drink!).

Our party of nine included a few guests who had attended the Party a week earlier, as well as my husband and son, who were first-timers to the Food & Wine Festival in general. (This was my third consecutive year -- do you think I'm hooked?) We were able to snag a large enough table to accommodate all of us, but unfortunately it was situated right in front of the band, Rock of Asia. While we all agreed that we enjoyed their music very much, we found it really too loud to hold much conversation. Luckily, there was plenty to eat and drink, so that we didn't have to talk too much!

As in the past two years, we were able to wander around the Showplace to sample whatever foods and wines intrigued us, as often as we wanted. After surveying the new color-coded programs, I was able to hit most of the areas that interested me, and I was happy to see my son doing the same. In fact, he had a fabulous time at the Party for the Senses, trying foods I never thought he'd be interested in. In fact, I'm sure if I had made some of these same dishes, he would have turned up his nose.

The food was just as amazing as last year, I'm happy to report. And surprisingly, many of my favorites were prepared not by the chefs who came from farflung lands (there were chefs from New Mexico, California, even Hawaii). No, some of the most interesting tastes were created by some of Disney's own chefs. Among my favorites:

-- The Seared Beef Medallion on Autumn Vegetable Hash with a Mushroom Foam by Christian Rumpler of Le Cellier Steakhouse in Epcot. The beef was melt-in-your-mouth tender, with a slightly horse-radishy sauce that was outstanding.

-- The Lobster and Potato Pierogi with Lobster Sauce and White Truffle Oil by Mike Reitzler, of the Yacht Club Galley. It was good on our first taste, it was better on the second, and by the time we went back for thirds we were calling it superb! As I joked with Chef Mike, it sure wasn't the pierogi my Polish grandmother made for me! (And that is one of the most wonderful things about the Party for the Senses -- the chance to chat with the chefs and watch them up close as they work. It's a very relaxed atmosphere, very conducive to interchange.)

-- The Polenta Timbale with Grilled Mushrooms and Maytag Blue, Fennel Salad, and Roasted Red Pepper Aioli by Mark Dollard, Concourse Steakhouse, Contemporary Resort. I had three servings of this, too, and I must admit it was my favorite dish of the night. The sharpness of the blue cheese was mellowed by the earthiness of the mushrooms, and it was all perfectly accented with the crunchy fennel that accompanied it -- completely vegetarian, too, Chef Mark assured me. I haven't been to the Concourse Steakhouse for a while, but if I hear they've put this on the regular menu I'll give that restaurant another try.

The one outstanding dish I tried that was from a non-Disney chef was the Japanese Mushroom Crusted Diver Sea Scallop, Smoked Onion-Meyer Lemon Polenta, Chanterelle and Serrano Ham Stew by Martin Rios from The Old House in Santa Fe, New Mexico. The plump scallop was bursting with flavor, resting on a bed of creamy polenta -- I wish I had the recipe.

All of this is not to say that the other dishes were less wonderful. In fact, according to my husband, the shellfish lover, the clams -- Baked Cedar Littleneck Clams Stuffed with Tasso and Leeks, topped with Blue Cheese Bearnaise by Peter Stefani, The Island Room Restaurant at Cedar Cove, Cedar Key, Florida, to be precise -- were to die for. The flavor of the tasso ham combined with the ocean freshness of the clams and, as he put it, "exploded in your head." And my son raved, not only about the lobster pierogi, but both of the Ahi Tuna dishes served. We also did some serious damage to the cheese table, discovering several new and interesting (to us, at least) brands, most notably the very runny, and very good, Brillat Savarin Affinee.

Not surprisingly, there were some standout wines, and other adult beverages, to go along with the outstanding cuisine. There were representative labels from all over the globe. The newly introduced Little Penguin wines from Australia were real winners, as were the wines from General Bilimoria in South Africa, whose representative told us this evening was the first time the wines were being poured in Florida. It was worth the wait -- their Shiraz-Pinotage was terrific, with the shiraz lending just the right amount of mellowness to the smoky pinotage. California wines were there in abundance, too, with the new Laetitia Vineyard showcasing some exceptional Pinot Noir and Chardonnay, and the always reliable Niebaum-Coppola presenting a just so-so syrah, but a truly memorable Diamond Claret. Beyond that, there were champagnes (Domaine Chandon and Domaine Carneros), beer (Sam Adams), cognac (Remy Martin even had Red Strawberry Kiwi and Red Grape Infusion varieties!) and single malt scotch (I couldn't tear my husband away from the Macallan's 15-year-old Fine Oak).

Of course, one can't neglect the desserts, always an eye-popping table at this event. There was the unusual (Chef Antony Osborne's Champagne Jelly, White Chocolate and Black Truffle Ice Cream and Las Vegas Chef Long Nguyen's Ginger Green Tea Mousse and Poached Pear Sushi), as well as spruced up versions of cheesecake and biscotti, and a range of sweet treats in between.

All of this was accompanied by the dreamy World Music stylings of the aforementioned Rock of Asia, and intermittent performances by artists from Cirque du Soleil's La Nouba, who also strolled (or bicycled!) through the crowd, posing for photos. (I missed the Living Fountain, though, who performed at this event two years ago -- she was truly awesome, and I'd love to see her again!)

The only negative of the whole evening came as we were about to exit the Party. When we inquired about my son's souvenir wine glass (remember, they wouldn't give it to us when we entered since he is a minor), they told us they were out of glasses! I was a little annoyed -- after all, we'd paid full price for his admission, surely they should have had enough glasses for every paying customer... but really, that was the ONLY negative of the whole evening.

So, did we all feel that the Party for the Senses was worth $95 each? Absolutely. For the variety of food, drink and entertainment, all squeezed in to 2 1/2 hours, it's one of the best values I've experienced at a Disney event. Will we go again? Well, my son has already lobbied for a seat at next year's Party for the Senses, so I guess the answer is YES!

Author's Postscript Note: Upon returning home, I wrote a letter to Walt Disney World management, expressing my disappointment at not receiving the souvenir wine glass. Epcot's Food & Beverage Manager called me the other day to discuss what had happened and assured me that I would be receiving a package with the glass very soon. Very nice customer service!

Kidding Around
at the
2004 Food & Wine Festival
Party for the Senses

by

by Alex Koma
ALL EARS® Guest Columnist
(This is an excerpt of an article that ran in
ALL EARS® on October 19, 2004 Issue #265)

Out of the three special Food & Wine Festival events that I did this year, this was the best one. I think even younger kids would enjoy it -- in fact, I saw lots of kids there who were much younger than me. The best part of this event is that it is not structured -- you could get up from your table to get more food whenever you wanted.

And the food was wonderful! I chose to try almost everything, but even for little kids or picky eaters, there was a lot to try. There was some simpler stuff, like pork with apple and beef medallions that weren't so fancy, plus a huge bread and cheese table. And there were LOTS of desserts. I think most kids could find something to eat there.

This was not boring at all, either, like some of the other events. It was totally fun! There was plenty of entertainment -- a band and performers from Cirque du Soleil's La Nouba. It was a very cool atmosphere.

The servers at the Party for the Senses were happy to accommodate me, too. They gave me soda, and refilled it often, even more than I needed. The only bad thing, and it was just a very little thing, is you would not believe how unaccustomed some chefs were to seeing a kid! Most were very nice, like the chef at the lobster pierogie station who said, "Hi, you're back again!" Others just said, "Here you go, sir -- Enjoy!" But some gave me funny looks and made me feel uncomfortable, like they were surprised to see someone young there.

Otherwise, I enjoyed the Party for the Senses a lot. I hope my mom and dad take me there again next year!