The 11th Annual Epcot International Food and Wine Festival
"Exploring Regional Flavors"
September 29 - November 12, 2006

• Epcot Food & Wine Information

PARTY FOR THE SENSES

Listen as Kevin Klose and John Magi give us a review of the Party For The Senses at this years Epcot Food and Wine Festival

Regina Hinrichs

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OH BOY!!! After a bazillion trips to Disney World, we finally were going to be there during the Food & Wine Festival. Not only that, we would be there for a Party for the Senses. When September 30 arrived, we were ready.

There were four of us "newbies", myself, Mackey Mouse (Restaurant's Board Moderator) and our husbands. Thanks to some less than great bus timing, we didn't make it to Epcot in time to take advantage of the preferred seating at the Eat to the Beat Concert. Instead, we headed to the World Showplace and much to our surprise, they were just starting to distribute the wristbands for the event at 5:45. (A Cast Member has a list of attendees. Once you're name is checked you get your bands.)

While "resort casual" is the requested dress for this event, looking around, it ran the gamut from typical theme park attire to dressy. I can't say that one style was pre-dominant, it was a fairly even mix.

The event was scheduled to start at 6:30, but we were told they will admit us at 6:00. Considering that it was a hot day, this was very welcome news.

The outer gate opens and on either side are tables with wine goblets and small trays that the glasses fit into. You get a ticket and hand it to a Cast Member who gives you a tray and wine glass with the warning "be careful, this is the only one you get." Wish I thought to check the etching on my glass. According to it, I was at the 11th annual E C T Food and Wine Festival. (Yes, my P and my O were missing, but I digress.)

HEY!! They fooled us. They weren't letting us all the way in at 6:00, just partially in. So there we were, with our one and only glass and little plastic tray in a holding area waiting for the inner curtains to open. It was an improvement over standing outside, but it was getting a little "close" as more and more people crammed into the small space. I bet you didn't know that Mackey Mouse gets claustrophobic. Neither did I until that moment.

Being novices, we're thinking that once you get inside it's pure chaos. We planned on finding a table and waiting out the initial surge. When the curtain lifted, we did grab a table but were amazed at how well the crowds were handled. There were so many food/wine stations that the few lines that did form moved quickly.

The food/wines were divided by sections. Overhead each was draping that was illuminated in a different color. The evening's program listed which foods/wine were located at each color. In the middle of the cavernous space was a stage where the acts from Cirque du Soleil were performed. (Some of the Cirque characters roamed around during the event.) I confess, I'm not a fan of Cirque, but they were very unobtrusive.

At first I went around with my one and only glass and little plastic tray, but it wasn't long before I stopped carrying them. At each station the samples were served on small plates. Personally, I found that it was easier to carry them without that tray and glass combo.

We could be classified as mostly "foodies". Mackey Mouse headed straight to the desserts (there's a lady with great priorities.) Right next to us was one of the fantastic Cheese and Pate stations. Neither these nor some of the desserts are in the event program, but they are not to be missed.

I sampled a few of the champagnes, while my husband was in red wine heaven. Coffee and Evian water were the only non-alcohol options so if you're craving a Coke, you're out of luck.

After grazing for what seemed like hours, I looked at my watch and realized only 45 minutes had elapsed. I managed to "sample" for another hour plus, but when I finally found the elusive Wild American Shrimp couscous, I couldn't eat another morsel.

Each of us had our favorites. With so many choices, it was hard to pick one but for myself, the Rack of Lamb remains a standout with LeCellier's Filet of Beef a close second.

I need to comment about the amazing staff at each venue. These are real pros who effortlessly prepared literally hundreds of culinary masterpieces. We got a kick out of watching some of them visiting the other stations to sample one another's dishes.

Keeping in mind that this was my first (and hopefully not last) Party for the Senses, I don't know if they change the menu each week. Here's what they served the night we attended:

Where Red is Ravishing

Sesame-Ginger crusted Ahi Tuna with Cocnut Curry Sauce and Edamame Salad

Chef Alphonso Walker - Artist Point

Black Angus Lollipops, Vanilla-scented Potato Foam with a Frangelico Glaze

Chef Daniel Sicilia - The Turf Club Bar and Grill

Peppadew an Edamame Hummus with Vegetable Salad and Pita Chips

Chef Clint Lefabvre - Jiko - The Cooking Place

Moet & Chandon Champagne:

• White Star
• Rose Imperial
• Nectar Imperial

Silverado Vineyards:

• Chardonnay
• Merlot
• Cabernet Sauvignon

Simi Winery:

• Sauvignon Blanc
• Russian River Valley Chardonnay
• Alexander Valley Cabernet Sauvignon
• Reserve Cabernet Sauvignon

Inbev:

• Bass Pale Ale
• Hoegaarden
• Stella Artois

Where Blue is Beautiful

New England inspired Bouillabaisse with Squid, Scallops and Peeky Toe Crab

Chef Matt Gennuso - Chez Pascal, Providence, RI

Garlic and Herb Crusted Rack of Lamb and Sun-dried Apricot Spice Sauce

Chef Pascal Oudin - Pascal's on Ponce, Miami, FL

Duck Confit served on Celery Root and Apple Slaw with Autumn Fruit Glaze

Chef Christian Rumpler - Le Cellier Steakhouse and Rose & Crown Pub and Dining Room

Lobster and Crayfish Bisque with Cauliflower Cream & Garlic Chips

Chef Matt Murray - the girl & the fig, Sonoma, CA

Grilled Autumn Vegetables with Roasted Red Pepper Quinoa and Balsamic Glaze

Chef Ronnie Strickland - The Garden Grill

Horseradish crusted Prime Filet of Beef with Roquefort Potatoes, Port Wine Jus, Chive Oil and Fried Leeks

Chef Albert Riviello - Le Cellier Steakhouse

Robert Mondavi Winery:

• Fume Blanc
• Chardonnay Carneros
• Oakville Cabernet Sauvignon
• Reserve Cabernet Sauvignon

Michele Chiarlo:

• Barbera d'Asti "Le Orme
• Barolo "Tortoniano"
• "Nivole" Moscato d'Asti

Johannishof:

• "V" Reisling Kabinett
• "Charta" Riesling
• Klaus Riesling Spatlese

Bodegas Norton:

• Lo Tengo Torrontes
• Privada
• Reserve Malbec
• Reserve Cabernet Sauvignon

French Ministry of Agriculture:

• Lanson Black Label Brut Champagne NV
• Lanson Rose Label Champagne NV
• Trimbach Alsace Pinot Gris
• Red Bicyclette Rose
• Les Jamelles Pinot Noir
• Heritage Cotes du Rhone
• Fat Bastard Grand Reserve

Samuel Adams:

• Light
• Boston Lager
• OctoberFest

Remy Martin Cognac:

• Strawberry Kiwi Cognac
• 1738 Accord Royal Cognac

Where Purple is a Passion

Sausage and Cornbread-stuffed Pork Loin with Corn Relish

Chef Jonathan Sanders - Biergarten Restaurant

Red King Crab, Artichoke and Celery Root Mousseline with Spiced Pear

Chef Matt Carter - Zinc Bistro, Scottsdale, AZ

Almond Hippen Roll with White Chocolate Filling & Spice-infused Chocolate Bonnet

Chef Lothar Neumaier - Pastry Chef Epcot

Valrhona Chocolate Cake with Caramel and Almond Roca

Chef Mike McCarey - Mike's Amazing Cakes, Redmond, WA

Raphael Vineyards:

• Grand Cru Chardonnay
• First Label Merlot
• Estate Merlot

Maison Louis Jadot:

• Pouilly-Fuisse
• "Chateau des Jacques" Moulin-A-Vent
• Gevrey-Chambertin

Where Yellow is Mellow

Vol-au-vent aus Ris de Veau (Braised Sweetbreads in Puff Pastry)

Chef Laurent Carillon - Chefs de France

Sauteed Duck Breast with Woodford Reserve Grape and Black Peppercorn Sauce, Roasted Duck Leg with a Medley of Mushrooms and Polenta

Chef Jean-Robert de Cavel - Jean-Robert at Pigali's, Cincinnati, OH

Cedar Plank Thai Salmon with White Truffle Polenta accompanied with Asian Sauces

Chef Andrew Selz - Chef Selz Inc., Pensacola, FL

Montes Alpha:

• Limited Selection Sauvignon Blanc
• Chardonnay
• Syrah
• Limited Selection Cabernet-Carmenere

Click Wine Group:

• Clean Slate Riesling
• Flying Fish Merlot
• Unico Gran Reserva Cabernet Sauvignon

Etude Wines:

• Carneros Pinot Gris
• Carneros Pinot Noir
• Napa Valley Merlot

Germain-Robin:

• Single Barrel Pinot Noir
• Select Barrel XO
• Cask 48

Where Green is Grand

Pan Fried Oysters on Wilted Greens with Truffle Caper Aioli

Chef Michael Viola - Tony's Town Square Restaurant

Mediterranean Lamb Salad with Cilantro-Lime Yogurt and Avocado Drizzle

Chef Phillip Ponticelli - Citrico's

Butternut Squash Tortellini, Chai Tea Wild Mushroom Ragu with Cranberry Cream

Chef Ron Asimos - 50's Prime Time Cafe

Pan Roasted Scallo with Succotash Salad and Applewood Smoked Bacon

Chef Celina Tio - The American Restaurant, Kansas City, MO

Lemon Pound Cake with Citrus Compote and Tarragon Gelee

Chef Jennifer Reed - Cafe Boulud, Palm Beach, FL

Almond Pain de Genes with Sauteed Caramelized Bananas with Jamaican Rum Ice Cream

Chef Andrew Shotts - Garrison Confections, Providence, RI

Korbel Champagne Cellars:

• Chardonnay Champagne
• Natural
• Brut Rose

Mission Hill Family Estate:

• Estate Chardonnay
• SLC Merlot
• Oculus
• Reserve Riesling Ice Wine

Wolf Bass:

• Yellow Label Riesling
• Yellow Label Chardonnay
• Gold Label Cabernet Sauvignon

Pierre Sparr:

• Cremant Rose
• Riesling Schoenenbourg, Grand Cru
• Gewurztraminer, Reserve
• Pinot Noir, Prestige

Where Pink is Pizzazz

Wild American Shrimp Couscous, Pink Grapefruit, Avocado, Yogurt Sauce and Middle Eastern Spices

Chef Zach Bell - Cafe Boulud, Palm Beach, FL

Slow-cooked Pork Belly with Spicy Black Bean Relish and Avocado Creme Fraiche

Chef Tony Marotta - Spoodles

Ernest and Julio Gallo Winery:

• MacMurray Ranch Sonoma Coast Pinot Gris
• MacMurray Ranch Russian River Pinot Noir
• Gallo Family Vineyards Northern Sonoma Estate Cabernet Sauvignon

Penfolds:

• Thomas Hyland Chardonnay
• Bin 128 Coonawarra Shiraz
• Koonunga Hill Shiraz-Cabernet

 

• Epcot Food & Wine Information

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