- General Info
- Culinary Demos &
- Eat to the Beat
- Experiences Included
- HGTV Home
- Special Ticketed
- Festival Preview
- Beer & Food Pairing 10/2/12
- Discovery of Chocolate 10/14/12
- Lasseter Winery Seminar 10/16/12
- Morocco Food & Wine Pairing 10/2/12
- Regional Italian Luncheon 10/20/12
- Silver Oak Beverage Seminar 10/8/12
- Souven-Ear Merchandise
- VIP Access Chef's Marketplace Tour 10/3/12
Rate and Review:
Epcot's 2008 International
Food & Wine Festival
The 13th annual Epcot International Food and Wine Festival will run
September 26-November 9, 2008!
Teams to Compete for 'Culinary Olympics' Spots at Walt Disney World Resort
LAKE BUENA VISTA, Fla. Culinary greats will put their spatulas to the test in an elaborate cook-off Sept. 26-27 during the opening weekend of the 13th annual Epcot International Food & Wine Festival in a quest to represent the United States at the prestigious Bocuse dOr World Cuisine Contest.
Eight two-person teams will turn up the heat in the kitchen at Walt Disney World Resort in the hope their culinary creations land them a top spot representing Team USA at the Bocuse dOr World Cuisine Contest commonly called the "Culinary Olympics" in Lyon, France, in January 2009.
Walt Disney World guests can attend the competition and observe the chefs performing their culinary wizardry and savor the flavors. Each of the eight teams will serve up elaborate fish and beef dishes before a live audience and prominent panel including the countrys top chefs: Thomas Keller, Daniel Boulud, Charlie Trotter, Jean-Georges Vongerichten, Georges Perrier, Michel Richard, Laurent Tourondel and former Bocuse dOr USA competitors.
The eight finalists competing for a spot on the U.S. Team include:
Hollingsworth, Sous Chef, The French Laundry, Yountville, Calif.
* Chef Hung Huynh, "TopChef" Season 3 Winner, Executive Chef, Solo, New York City
* Rogers Powell, Instructor, French Culinary Institute, New York City
* Chef John Rellah Jr., Executive Chef, Hamilton Farm, Gladstone, N.J.
* Richard Rosendale, US Culinary Olympics Team Captain, Chef/Owner, Rosendales, Columbus, Ohio
* Michael Rotondo, Chef de Cuisine, Charlie Trotter's, Chicago
* Kevin Sbraga, Culinary Director, Garces Restaurant Group, Philadelphia
* Percy Whatley, Executive Chef, Delaware North Parks, Yosemite, Calif.
The competition at Disney culminates Sept. 27 with a Gala Dinner and Awards ceremony recognizing the first, second and third place teams. The evening will feature a silent auction, live musical entertainment, dancing and a chance to meet and mingle with some the worlds top chefs, including the Gala Dinner Chefs, as well as Paul Bocuse, Jean-Georges Vongerichten, and the Deans of The French Culinary Institute, Alain Sailhac and Andre Soltner. The star-studded dinner includes hors doeuvres, a four-course tasting menu, and a dessert reception prepared by Chefs Daniel Boulud (Daniel, New York City), Charlie Trotter (Charlie Trotters, Chicago), Patrick OConnell (Inn at Little Washington, Washington, D.C.), Michel Richard (Citronelle, Washington, D.C.), Georges Perrier (Le Bec Fin, Philadelphia), Laurent Tourondel (BLT, New York City), Daniel Humm (Eleven Madison Park, New York City), David Myers (Sona, Los Angeles) and Traci des Jardins (Jardiniere, San Francisco), and will be paired with Diageo Reserve Signature Cocktails and Moët Hennessy Champagnes. The highlight of the evening will be a Dom Pérignon toast and the announcement of the Bocuse dOr USA winning team.
The newly selected Bocuse dOr USA team will go on to compete among 24 teams from around the world at the Bocuse dOr World Competition in Lyon, in the gold standard event held every two years.
Tickets for the Gala Dinner are $450 per person, plus tax including gratuity, and can be purchased beginning Aug. 25 by calling 407/WDW-FEST, with proceeds benefiting Bocuse dOr USA (a not-for-profit organization sponsoring the competitors training, travel and culinary education).
Throughout the six-week-long Epcot International Food & Wine Festival, Sept. 26-Nov. 9, guests can sample food and wine from around the world at international marketplaces and specialty dinners, attend seminars and wines schools and meet guest chefs. For more information, contact www.disneyworld.com/food.
d'Or USA Grand Gala & Awards Dinner
Hosted by Al Roker and Dana Cowin, Editor-in-Chief of Food & Wine Magazine
Mix and Mingle with the Country's Best Chefs and Dance until Midnight
Cocktail Reception - Served with Veuve Clicquot Champagne and Specialty Cocktails by Diageo Reserve
- Sona, Los Angeles, CA
Kabocha Squash Wrapped with Smoked Salmon
Georges Perrier - Le Bec Fin, Philadelphia, PA
Traci des Jardins - Jardinière, San Francisco, CA
Specialty from Traci's menu André Soltner - French Culinary Institute, NY, NY
Jalousie d' Epinards et Champignons Sauvages
- French Culinary Institute, NY, NY
Foie Gras Feuilletée, Caramelized Endives and Mango Brunoise
Laurent Tourondel - BLT Restaurants, NY, NY
Specialty from Laurent's menu
Roland Muller - Food and Beverage Product Development at
Walt Disney World Parks & Resorts
Grilled Duck and Armagnac Sausage, Black Lentil Dal and Red Curry Sauce in Phyllo
Scott Hunnel - Victoria & Albert's Restaurant,
Disney's Grand Floridian Resort and Spa
Roasted Muscovy Duck with Fennel and Blood Oranges, Minus 8 & Smoked Bacon Vinaigrette
Dinner - Served with a fine wines, including Dom Perignon Champagne
- Inn at Little Washington, Washington, VA
Peekytoe Crab Salad with Caviar
Charlie Trotter - Charlie Trotter's, Chicago, IL
Steamed Cod with Hojiimenji Mushrooms and a Ginger-Soy-Hijiki Sauce
- Daniel, NY, NY
Duo of Brandt Beef: Red Wine Braised Short Ribs and Seared Rib Eye
Terrance Brennan - Picholine, NY, NY
Artisanal Cheese Selection
Walk About by Walt Disney World's Best Pastry Chefs and Guest Chefs
After Dinner Drinks and Moet and Chandon Impérial Champagne
- Disney's Grand Floridian
Resort and Spa
Crepes Suzette, Strawberry Dumplings
Andreas Born - Disney's Hollywood Studios
- Disney's Yacht & Beach Club Resort
Petits Fours, Friandises, Mignardises
Kelly Smith - Disney's BoardWalk Resort
Gelato, Seasonal Fruit
Champagne Sabayon with Tropical Fruit Tartar
Chris Vitanza - Disney's Contemporary Resort
Hot Chocolates: Chocolate Caramel Cheesecake Martini, Lavender,
Kahlua and Wild Honey with Homemade Marshmallows
- Notter School of Pastry Arts, FL
Salted Caramel, Coffee, Passion Fruit Duchess
Mike McCarey - Mike's Amazing Cakes, WA
For Reservations, please call 407-WDW-FEST
Place and Time: World Showplace at Epcot, Saturday, September 27th, from 7:00 p.m. to 12:00 a.m.
Dress: Cocktail Attire
Price: $450 per person, plus tax, including gratuity*
$325 Exclusive of Park Tickets and Tax for Guests who have an Annual Pass or already hold park tickets.
* Please note the dinner price also includes 2 Epcot® Park Admission Tickets for Friday, September 26th and Saturday, September 27th to visit the Park and enjoy the Bocuse d'Or Culinary Competition; held between 11:00 a.m. and 3:30 p.m. each day.