We are delighted to tell you that the 2nd Annual Walt Disney World Swan and Dolphin Food & Wine Classic for 2011 was a huge success and we want to thank everyone who participated!
We were pleasantly surprised to see so many returning participants from last year and we hope to see you all again in 2012 for the next event!
For those of you who could not attend, we are keeping up the details of what the event entailed in 2011 so you may consider joining us this year. Our talented culinary staff is already busy planning new and unique ideas to present to you next year and we will reveal the details as soon as they become available!
CAUSEWAY FOOD & WINE TASTING ONLY
This event allowed food and wine lovers alike to stroll along the causeway on Crescent Lake and immerse themselves in a culinary festival with live music and tastings from the resort's award-winning restaurants and lounges.
In addition to the Classic event on the causeway,
participants had the opportunity to
purchase
an additional ticket for one of the
following educational seminars:
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
Certified Sommelier / Director of Food & Beverage
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
B.A.R. Certified, Certified Sommelier / Assistant Director of Food & Beverage
SPANISH WINES
Add some Spanish flare to your wine tasting experience! This class will teach you what is in a bottle, how to read wine labels, Spanish wine grape varietals, and different regions of Spanish wines. We'll also introduce the new generation of Spanish wines and their creative blends!
Instructor: Maria Marcano
Certified Sommelier / Catering Sales Manager
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!
Instructor: Lindsay Skillman
B.A.R. Certified, Certified Sommelier / General Manager of Cabana Bar & Beach Club
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
Certified Sake Expert / General Manager of Todd English’s bluezoo
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: Brian Exner
B.A.R. Certified, Certified Sommelier / Assistant General Manager of Il Mulino New York Trattoria Instructor: DJ Robertson
Assistant General Manager of Todd English’s bluezoo
BASE TO 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
Certified Sommelier / General Manager of Shula’s Steakhouse
What participants had to say about the 2011 event...
“We just wanted to let you know that we truly enjoyed the Food and Wine Classic. Both the Base to Bubbles and Modern Mixology seminars were educational and entertaining. Great Presenters!”
”Saturday’s event was incredible!!! What a party it was! With the inside venue we could enjoy the music from any place in the room. Great entertainment by the way. The food and drinks we experienced were fantastic. Everyone of your staff did such a great job and made us feel welcome!”
“Thanks again for the great time. Truly a “not to be missed” experience.”
“We had the great pleasure to attend this event on Friday, October 7 . Everything was perfect, the food (ahhhh those lobster claws and Shula steak, and the ‘cuisine moléculaire’) the wine, the whole setting with nice tables where we could sit and enjoy and the music!”
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