2011, Disney News, Disney Resorts, Disney Special Events, Food and Wine, Swan and Dolphin

Second Annual Swan and Dolphin Food & Wine Classic

The Second Annual Swan and Dolphin Food & Wine Classic will be held October 7 and 8, 2011. It is taking place during the Epcot International Food & Wine Festival and is just a short walk from Epcot. There are Special packages that include resort accommodations that will be available as well as wristbands giving you access to all the food and beverage offerings. There will be educational seminars along with a culinary festival with live music and food tastings from the Swan and Dolphin’s award-winning restaurants along the causeway on Crescent Lake. UPDATE! 8/18/11: Menus have been announced! You can check it out HERE!

Here are the Educational Seminars to choose from:

WINE BLENDING SEMINAR

Our certified sommeliers believe there is no better way to truly learn about wine than to taste it! During this hands-on seminar, we will break down the components of barrel samples while discussing the origins of the wine, review the plush varieties of grapes, and take a step-by-step look at the delicate wine making process. The real fun begins with an opportunity to blend your very own meritage! Become more adventurous and knowledgeable about the art of wine and always purchase the right bottle for any occasion. Instructor: Tony Porcellini, Director of Food & Beverage/Certified Wine Sommelier

RIESLING RENDEZVOUS

Discover the broad range of Riesling styles. Known mostly for its highly aromatic and sweet honey flavor profile, we will discuss (and taste!) both dry and sweet variations as well as light to full-bodied alternatives. The versatility of this noble grape allows for pairing with anything from salads to seafood to sweets. Instructor: Luciano Sperduto, Assistant Director of Food & Beverage/Certified Wine Sommelier, B.A.R. Certified

MODERN MIXOLOGY

Learn the science behind our mixologists’ methods as we play with aromas, temperature and texture. We apply the same concepts as some of the world’s most innovative chefs – Ferran Adria, Jose Andres, and Thomas Keller – to create our unconventional libations. We’ll balance out your experience in this course with tasty treats from our bluezoo chefs’ culinary laboratory. Impress guests at your next social gathering with these clever cocktail tips! Instructors: Douglas Draper, Todd English’s bluezoo Manager, Christopher Windus, Todd English’s bluezoo Executive Chefs

ALL THINGS SAKE

Dive into the history of sake, the current trends in the industry, and a hint at what we can expect tomorrow. Topics include vessels, labeling, when to warm your sake and how the production and milling of sake produces different grades and taste profiles. This class will be filled with opportunities to taste many different types of sake and demonstrate how simple it is to pair with food. Kanpai! Instructor: Chad Lobner, Kimonos Sushi Restaurant Manager

BEER, PLEASE!

Does your beer knowledge start with “Bud” and end with “weiser”? Expand your beer horizons with micro brews and craft beers from around the world. Discover the process behind different brews and their impact on the food and beverage industry during the past few years as well as future trends. After completing a lesson on the brewing process, enjoy a personal tasting of the multiple styles of beer and perfect food pairings for any meal. Instructor: Adam Bagwell, Restaurants Manager  

BUBBLES

Learn the basics of champagne, including the importance of the grapes, land, climate, and viticulture to the process. Be introduced to the five key regions of Champagne and the different champagne styles in all areas of the world. Hone sight, smell and taste as we finish with a blind champagne tasting. Instructor: Olivier Zambaux, Shula’s Steak House Manager/Certified Wine Sommelier
Category :
Food & Drink, Happenings
Share :
Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Ashley

Hi, my name is Ashley and I live in Florida with my husband and our dog, Penelope. Currently, I work in the local culinary industry and enjoy sharing my latest recipe development, travel escapes, and entertainment. Nothing brings people together like an appetizing meal and great conversation

Subscribe and follow
Popular Post
Subscribe To My Newsletter

My Gallery