Back

Welcome

Back by Popular Demand!

The Swan and Dolphin Resort at Walt Disney World is hosting its Fifth Annual Food & Wine Classic.

Plan now to sample wines from around the world and savor culinary artistry from pastries to pasta. Held on Friday, October 31 and Saturday, November 1, 2014 from 5:30pm - 9:00pm, our Food & Wine Classic will be back offering ten educational seminars including, beer and wine, spirits and food pairing experiences.

Packages are available for overnight guests, and tickets are available for purchase for individual events and seminars. Reserve your tickets early as some classes fill up quickly!

There will be live entertainment on both nights...so eat, drink, mingle, learn, and cap off your evening watching the fireworks under the stars at our world famous resort!

 

Share your experience on tripadvisor!

* Menu items,vendors and entertainment are subject to change without notice.

 

Back

Menu

Back

Beef, Pork & More

 

Tenderloin, Roasted Garlic mashed Potatoes, Sauce Bordelaise 

Presented by Shula's Steak House
on Friday, October 31 & Saturday, November 1

Visit Shula's Website | View the Dinner Menu

 


Thai Chicken Salad, Organic greens, Green Papaya, Tamarind~Ginger Dressing 

Presented by Fresh Mediterranean Market
on Friday, October 31

 



Visit the Fresh Website | View the Menu

 

Belle & Evans Chicken Yakitori, Edamame Relish, Lemongrass Foam

Presented by Cabana Bar & Beach Club
on Friday, October 31

Visit Cabana's Website | View the Menu

 

Lamb Gyro -  Braised Lamb, Toasted Pita, Tzatziki Sauce  

Presented by The Fountain
on Saturday, October 31

Visit The Fountain's Website | View the Menu

 

 

Taqueria-Corn Tortilla Barbacoa of Beef, Braised Pork,
Organic Vegetables, Cheddar Cheese, Lime Wedge, Lettuce, Onion,
Shaved Radish, Pico de Gallo, Assorted Hot Sauces

Presented by Picaubu
on Friday, October 31 & Saturday, November 1

Visit the Website

 

 

Handcrafted Bacon, Black Eyed Pea, Pea Puree, Maple Fluid Gel
Presented by Cib's Smokehouse
on Friday, October 31

 

Smoked Pork Collar, Corn Bread Puree, Charred Corn, Smoked Tomato Bacon Ragou

Presented by Cib's Smokehouse
on Saturday, November 1

 

Enjoy the flavor of smokehouse BBQ specially prepared for this event by our own Chef Ciborowski and his team of Pitmasters. They proudly showcase a variety of regional styles and tastes including Oklahoma pit-style beef brisket, western North Carolina pulled pork and St. Louis style ribs. Our Pitmasters use only hand selected cuts of beef and pork of the highest quality.

 

 

Back

Pasta

“Arancini”- Ossobuco, Carnaroli Rice, Spicy Tomato   

Presented by Il Mulino New York Trattoria
on Friday, October 31

 

Black Pepper Campanelle, Parsnips, Pancetta, Truffle-Parmesan Brodo

Presented by Il Mulino New York Trattoria
on Saturday, November 1

 

Visit the Website | View the Dinner Menu

Back

Fish & Seafood

 

Blackened Salmon, Spinach Puree, Meyer Lemon Beurre Blanc (Frisee Citrus Vinaigrette)

Presented by Garden Grove
on Friday, October 31

 

Fish 'n' Chips:  Beer Battered Sustainable Bass, Tartar Foam, Vinegar “Chips”

Presented by Garden Grove
on Satuday, November 1

 

Visit the Garden Grove Website | View the Menu

 

Charred Octopus, Sauce Remseco,
Espinette, Olive Vinaigrette


Presented by Todd English's bluezoo
on Friday, October 31

 

Shrimp Cocktail Steamroller
(Ice Carving)

Presented by Todd English's bluezoo
on Saturday, November 1

 

Visit the Website | View the Dinner Menu

 

Southwest Shrimp Salad, Crispy Rock Shrimp, Organic Greens, Roasted Bell Peppers, Chipotle Dressing

Presented by Fresh Mediterranean Market
on Saturday, November 1

 


 

 

Visit the Fresh Website | View the Menu

 

Grilled Scallop, Puffed Rice, Edamame, Ponzu Jelly    

Presented by Caban Bar & Beach Club
on Saturday, November 1

Visit Cabana's Website | View the Menu

 

 

Back

Sushi

Dragon Roll:  Crispy Shrimp, Tuna, Avocado
Presented by Kimonos on Friday, October 31



 

Spicy Yellow Fin Tuna, Nori, Seasoned Rice
Presented by Kimonos on Saturday, November 1


Visit the Website | View the Dinner Menu

 

 

Back

Vegetarian

Falafel – Chick Pea Fritter, Tahini, Traditional Garnish
Presented by The Fountain on Friday, October 31




 

Visit The Fountain's Website | View the Menu

 

 

 

Back

Pastry & Desserts

Presented by Laurent Branlard on Friday, October 31 & Saturday, November 1

Laurent Branlard is the executive pastry chef for the Walt Disney World Swan and Dolphin Resort. A native of France, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. You can expect to taste a wide assortment of delicious desserts which will include:

Chocolate crunch napoleon,  Hazelnut daquoise, chocolate whipped cream, chocolate layer


 

Lemon peel mousse and blueberry cream dome, lemon angel food cake

 

Tres leche sponge, exotic cremeu, vanilla bavaroise, exotic gelee and coconut marshmallow

 

Chocolate dome bavaroise, caramel cremeu, chocolate flourless cake, milk chocolate glaze

 

Raspberry compote, yogurt panacotta, jam filled raspberry, raspberry marshmallow

 

Orange peel and Grand Marnier cream puff, almond sable, chocolate coated almonds

 

Back

Celebrity Chefs

Back

Restaurants

Back

Entertainment

The Swan and Dolphin Food & Wine Classic would not be complete without fabulous musical accompaniment. Musicians will perform for you live from the famous clamshell fountain located on the Dolphin side of the causeway! The music will consist of a variety of styles that will be sure to please.

Friday, October 31 and Saturday, November 1

Our talent line-up will be announced as soon as the details become available!

 

Buy Tickets!

Back

Chef Laurent Branlard

Chef Laurent Branlard

Laurent Branlard is the executive pastry chef for the Walt Disney World Swan and Dolphin Resort. A native of France, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008 after previously winning in 2002. Branlard and Team USA defeated the top chefs from competing nations in a challenging 2-day 13-hour competition that tested the team’s culinary ability and artistic skills. In between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coaching Team USA in the 2006 World Pastry Competition to a bronze medal. He holds the distinction of being named one the Top Pastry Chefs in America.

Back

Chef Todd English

Chef Todd English

Todd English is a celebrity chef, author, entrepreneur, and television personality based in Boston, Massachusetts, United States. He is best known for his restaurant, Olives, located in both Boston, Massachusetts, and Las Vegas, Nevada and his TV cooking show, Food Trip with Todd English, on PBS. His life and career received a chapter in Super Chef by Juliette Rossant who had written previously about English for Forbes magazine's Celebrity 100 list.

 

Back

Chef Robert Ciborowski

Chef Rob Ciborowski

Robert J. Ciborowski brings a wealth of experience in the food and beverage industry to his position as the executive chef for the Walt Disney World Swan and Dolphin Resort. Prior to his current position, he served as the resort’s executive sous chef. He honed his culinary skills at some of the world’s finest restaurants and hotels including The French Laundry, Atlantis Resort and The Ritz-Carlton, for which his talents helped the company win several AAA Four and Five Diamond awards.

 

Back

Chef Michael Mina

Chef Michael Mina

Michael Mina’s story is one of two decades of influence, passion and achievement. Named Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

Stop by and meet Michael Mina as he presents the following:

Back

Chef Chris Windus

Chef Chris Windus

Chef Chris Windus is the executive chef at the celebrity chef restaurant, Todd Englishís bluezoo at the Walt Disney World Swan and Dolphin Resort. He will lead his team in serving coastal cuisine at Englishís first venture in Orlando, Florida. Windus joined bluezoo in 2003 as the assistant chef. Before joining the culinary staff at the Walt Disney World Swan and Dolphin resort, Windus worked as the sous chef at Chez Vincent, a French restaurant in Winter Park, Florida, where he assisted the executive chef in managing the day-to-day operations of the restaurant. He also worked as a line chef in Chez Pierre restaurant, also in Winter Park. Windus received a certificate of food and beverage in hospitality management from Cornell University. He also holds an associateís degree in culinary arts from the Capital Culinary Institute.

Back

Packages

Back

Drink

Back

Other Beverages

Back

Instructors

Back

Tony Porcellini

Tony Porcellini

Certified Sommelier/Director of Food & Beverage
Instructor: Wine Blending Seminar

Tony Porcellini has over 30 years of experience in the hospitality industry. He is extremely passionate about food and beverage and loves sharing his knowledge with others by teaching as well as demonstrating on a daily basis with his team. This Johnson and Wales University Alumni has endless awards and achievements under his belt; the most recent being Caterer of the Year! As a Certified Sommelier, Tony is the perfect instructor for our Bordeaux Blending seminar. He is a very strong advocate of continuing education and hopes to assist our Food and Wine Classic attendees to develop and grow the same passion for the great red wines of Bordeaux.

Back

Luciano Sperduto

Luciano Sperduto

B.A.R. Certified, Certified Sommelier/Asst Director of Food & Beverage
Instructor: TQU: Tequila University

Luciano Sperduto, Assistant Director of Food & Beverage at the WDW Swan & Dolphin Hotel, grew up in an Italian household strong in tradition. As a child, Luciano spent early fall making wine with his parents and grandparents, and has had a strong passion for wine ever since.

He became certified as a Sommelier in 2003 and Beverage Alcohol Certified in 2007 (the equivalent of a sommelier for spirits). His appreciation for Riesling developed as he learned more about food and wine pairings. Luciano designed the Riesling, So Sweet and So Dry seminar to expose the versatility of this grape and its' many styles. His goal is to break the mold of Riesling as being known only for its' sweet wines and more for the well-rounded, multifaceted grape that it is.

Back

Maria Marcano

Tatiana DeCastro

Certified Sommelier/Catering Sales Manager
Instructor: Let’s Make Caipirinha’s

Tatiana DeCastro grew up in Sao Paulo, Brazil and has been an essential member of the Swan and Dolphin food and beverage team since 2005, most recently as the General Manager of Il Mulino NY Trattoria and now Catering Sales Manager. Her passion for people, wine, and mixology has led her to excel in each of the leadership roles she has held here in the award winning restaurants of the Swan and Dolphin. Tatiana studied to become a Certified Sommelier and was awarded this honor in October of 2007.  Experience the signature of Carnival with our very own resident Brazilian!

Back

Kristian LaPlante

Kristian LaPlante

Certified Sommelier/Director of Restaurants
Instructor: Italian Wines

Kristian Laplante, Director of Restaurants at the Walt Disney World Swan and Dolphin is driven by his passion and curiosity for the ever expanding world of wine. Possessing a thoroughly Italian upbringing, he embraced his love of food and wine at an early age. As a boy, he was stomping grapes with his grandmother in Naples, learning about the rich traditions of Italian wine culture from the start! This eventually led to him becoming a Certified Sommelier in 2003.

Kristian has created an enjoyable class that breaks down misperceptions about Italian wine and makes it easy to demystify this ancient art. He will guide you through the fascinating and complex marriage of food and wine, Italian style!

Back

Lindsay Skillman

Lindsay Skillman

B.A.R. Certified, Certified Sommelier/General Manager of Kimonos
Instructor: Modern Mixology

Lindsay Skillman, Manager of Cabana Bar and Beach Club and Splash Bar at the Walt Disney World Swan and Dolphin, enjoys sharing her passion for creative libations. She is BarSmarts Advanced Certified and a Certified Sommelier as well as a member of the United States Bartenders Guild. She enjoys taking the traditional cocktail and adding her own personal twist with her favorites being the Mai Tai and the Gimlet.

Back

Chad Lobner

Chad Lobner

Certified Sake Expert / General Manager of Todd English's bluezoo
Instructor: All Things Sake

Chad Lobner loves to share his knowledge and passion for everything beverage, especially sake. Chad’s sake journey began three years ago when he was challenged with the role of Kimono’s restaurant manager, which has an extensive sake list. At the onset of his new position his sake knowledge was limited but he eagerly sought out all of the information that he could find on the topic, ultimately culminating with his trip to Portland where he studied and successfully became a Certified Sake Professional.

Since that time, Chad has taught many of the cast members as well as many guests about his passion. This will be the third year that Chad has taught this seminar he is excited to once again share his passion with the guests and attendees.

Back

Brian Exner

Brian Exner

B.A.R. Certified, Certified Sommelier / Assistant General Manager of Il Mulino
Instructor: Beer, Please!

Brian Exner, General Manager of Kimonos and the Lobby Lounge has been a Certified Sommelier since 2009. Working in many beverage heavy restaurants at the resort has brought his passion to a new level.  Over the years he has become very intrigued about the history and culture of beer and has continually strived to increase his knowledge of beer and the overall brewing process. 

In this class he will break down the styles of beer and showcase their unique history and flavor profile. This will be his 2nd year teaching the “Beer Please” seminar and he has a strong desire to pass on to others what he has learned during his 16 years in the food and beverage industry. 

Back

DJ Robertson

DJ Robertson

B.A.R. Certified, Certified Sommelier / General Manager of Il Mulino
Instructor: Beer, Please!

DJ Robertson, Assistant Banquet Manager at the Walt Disney World Swan and Dolphin, enjoys sharing his passion for home brewing and knowledge of beers with beer aficionados and those relatively new to the art of beer tasting, alike. After learning the craft of home brewing from his father, DJ decided to delve into this hobby and has experimented with several different styles of beer including chocolate porters, American style ales, and Scottish export ales. In addition, DJ is BarSmarts Advanced certified and is currently studying to take the sommelier exam. DJís favorite craft brew at the moment is Rogue Chocolate Stout.

Back

Olivier Zambaux

Olivier Zambaux

Certified Sommelier/Assistant Director of Banquets
Instructor: Base to Bubbles

Olivier Zambaux, Assistant Director of Banquets at the Walt Disney World Swan & Dolphin, engages his audiences as he transports them to his home region of Champagne, France; sharing his passion, Champagne. Born and raised in the birthplace of Dom Perignon, Sainte Menehould, Olivier was surrounded by the history and culture of the region which is known worldwide for sparkling wine. Since coming to the United States, Olivier has became a Certified Sommelier and continues to expand his knowledge of wine and champagne through continued learning, research and in educating others.

Back

Arnaud Voiltat

Arnaud Voiltat

Executive Sous Chef
Instructor: The Cheese Course

Arnaud Violtat is the executive sous chef at the Walt Disney World Swan and Dolphin Resort. He is responsible for overseeing operations at several of the resort’s acclaimed restaurants, including Il Mulino New York Trattoria, Shula’s Steak House, Kimonos and Garden Grove. Prior to his promotion, Violtat served as the resort complex’s banquet chef, overseeing food and beverage preparation for all meetings served in the complex’s 329,000 square foot convention center.

Back

Robert Ciborowski

Robert Ciborowski

Executive Chef
Instructor: Pasta Making with Chef Cib

Robert J. Ciborowski brings a wealth of experience in the food and beverage industry to his position as the executive chef for the Walt Disney World Swan and Dolphin Resort. Prior to his current position, he served as the resort’s executive sous chef. He honed his culinary skills at some of the world’s finest restaurants and hotels including The French Laundry, Atlantis Resort and The Ritz-Carlton, for which his talents helped the company win several AAA Four and Five Diamond awards.

Back

Wine

Back

Washington

O Wines, Chardonnay

Horse Heaven Hills, Washington, 2011

Enjoyable, lightly oaked style with appealing fruit flavors and great mouth feel.

 

O Wines, Red

Columbia Valley, Washington, 2010

Fruit forward, easy to enjoy red blend with lively fruit characters and balanced on the palate.

 

 

*Vendors are subject to change without notice.

Back

Oregon

The Four Graces, Pinot Gris

Willamette Valley, Oregon, 2012

Aromas and flavors that include bright citrus, plush florals and stone fruit coupled with a finish of brightly toned acidity and minerality.

 

The Four Graces, Pinot Noir

Willamette Valley, Oregon, 2012

Aromas of red raspberry and wild strawberry. Flavors are focused and bursting with red and blue fruits, a hint of cocoa and silky smooth tannins.

 

 

 

 

*Vendors are subject to change without notice.

Back

California

Cherry Pie, Pinot Noir

"Cherry Tart", California, 2012

Rich and approachable, driven by layers of blackberry, wild berry, cherry and plum flavors.

 

Chloe, Chardonnay

Sonoma County, California, 2012

Showcases ripe, clean flavors of fresh citrus, apple, pear with notes of creamy butter and a hint of vanilla.

 

Chloe, Red

"No. 249", North Coast, California, 2012

Deep layers of expressive, dark fruit flavors blended with notes of rich espresso and spice on the palate.

 

Irony, Pinot Noir

Monterey, California, 2012

Layers of sweet cherry, fresh raspberries, cola and earthy mushrooms make up the profile in this medium-bodied wine, with a lingering finish.

 

Noble Vines, Sauvignon Blanc

"242", Monterey, California, 2012

Vibrant aromas of white peach, green melon and lemongrass witha round mid palate and bright acidity.

 

William Hill Winery, Cabernet Sauvignon

Central Coast, California, 2011

Flavors of dark cherry, ripe plum, and blueberry are complemented by sweet vanilla and brown spice.

 

William Hill Winery, Chardonnay

Central Coast, California, 2011

Aromas and flavors of ripe tree fruit and spice with hints of citrus and tropical notes. Notes of vanilla and toasty oak round out the palate.

 

Picket Fence, Chardonnay

Russian River Valley, California, 2011

Bright Meyer lemon notes and crisp apple with hints of succulent stone fruit mingle with the toasted oak components of caramelized brown spices, resulting in a rich, sensuous wine that coats the mouth with a long, silky finish.

 

Summers, Cabernet Sauvignon

"Andriana's Cuvée", Napa Valley, California, 2009

This is a bright red fruit wine with smoky oak aroma that leads to a mouthful bursting with blackberry and spicy tones.

 

Cambria, Chardonnay

"Katherine's Vineyard", Santa Maria Valley, Sustainably Grown, California, 2011

Lush and well rounded revealing vibrant tropical flavors folded over hints of vanilla and pear.

 

Cambria, Pinot Noir

"Julia's Vineyard", Santa Maria Valley, California, 2011

Inviting scents of wild cherry and raspberry with secondary nuances of thistle and white pepper. Juicy flavors of black cherry and raspberry. Velvety tannins and hints of vanilla and allspice in the cherry-driven close.

 

Ferrari-Carano, Fumé Blanc

Sonoma County, California, 2012

Aromas of orange blossom, quince, white peach, Meyer lemon and mango complemented by flavors of pineapple, pear and guava with bright acidity, crisp freshness and oak character.

 

Ferrari-Carano, Sangiovese Blend

"Siena", Sonoma County, California, 2010

Juicy black cherry, raspberry jam and fresh mint create a vibrant palate that is rounded out by a smooth finish of caramel and spice.

 

Starmont, Chardonnay

Carneros, California, 2012

Lively, focused aromas and flavors of apple, pear and vanilla are balanced by rich mouth feel and a long finish.

 

Starmont, Pinot Noir

Carneros, California, 2012

Lively, focused aromas and flavors of apple, pear and vanilla are balanced by rich mouth feel and a long finish. The palate is round, earthy and juicy with great acidity and fine supporting tannins.

 

Chandon, Brut

"Classic", California, NV

Nutty flavors with hints of brioche that build to a refreshingly dry finish.

 

Domaine Chandon, Chardonnay

Carneros, California, 2012

Alluring aromas of jasmine, honey, star anise, meyer lemon and Asian pear lead to the round, rich palate. Baked apple and lemon cream are supported by well-integrated oak and a clean, mineral-laced finish.

 

Domaine Chandon, Pinot Meunier

Carneros, California, 2012

This wine is spice driven with aromas of 5 spice, nutmeg, hibiscus, rosehips and damson plum. The palate bursts forth with big spicy and rich cherry, licorice, tar and earth with a continuous bead of minerality.

 

Domaine Chandon, Pinot Noir

Carneros, California, 2011

Aromas of ripe plum, conifer, and earth mingle with boysenberry, rose hops and fresh thyme. Bold fruit flavors—predominantly raspberry and Rainier cherry— on the palate are nuanced with veins of minerality, savory herbs and subtle vanilla hints.

 

Justin, Cabernet Sauvignon

Paso Robles, California, 2012

Aromas of black cherry, plum and an assortment of spice, vanilla and toasty oak are prevalent. A soft fruit forward entry evolves into a lush, opulent mouthfeel, filled with black fruits, earth and spicy characters. Hints of caramel and cedar combine with a soft velvet texture on the finish.

 

Landmark, Chardonnay, "Overlook"

Sonoma-Monterey-Santa Barbara Counties, California, 2012

Exhibits a golden honey hue with pure Granny Smith apple aromas along with distinctive notes of lime blossom and nutmeg. The mouth feel is rich and round and unfolds to reveal shortbread and pineapple flavors that linger.

 

Five Rivers, Cabernet Sauvignon

Paso Robles, California, 2011

Aromas of hazelnut, currant & black plum & a mouthfeel with dense, almost plush tannins & flavors of plum and a lingering tobacco finish.

 

Five Rivers, Chardonnay

Santa Barbara County, California, 2012

Well balanced and fruit forward with flavors of green apples.

 

Iron Horse, Chardonnay

Green Valley of Russian River Valley, California, 2010

Aromas of vanilla and spice, ripe red apple and a touch of lees on the finish. Savory, complex and satisfying, with a touch of minerality, tarragon and vanilla on the palate.

 

Laetitia, Pinot Noir

"Estate", Arroyo Grande Valley, California, 2011

Aromas of ripe plum and blackberry with hints framboise and chocolate complete this elegant pinot.

 

Decoy by Duckhorn, Chardonnay

Sonoma County, California, 2013

Aromas of green apple and pear, alongside citrus-inspired notes of tangerine and orange blossom.

 

Decoy by Duckhorn, Pinot Noir

Sonoma County, California, 2012

Aromas of ripe strawberry and raspberry, as well as subtle notes of sandalwood and spice. Elegantly structured palate with abundant red fruit, excellent mid-palate weight and a lingering finish with a hint of fresh earth.

 

St. Supéry, Moscato

Napa Valley, California, 2012

Sweet flavors of mandarin orange, apricot and honey with a crisp acidity.

 

St. Supéry, Sauvignon Blanc

Napa Valley, California, 2011

Flavors of tremendous ruby grapefruit, citrus, kiwi and guava through a crisp finish.

 

Liberty School, Pinot Noir

Central Coast, California, 2012

Aromas of bright fresh cut strawberries and fruit-forward flavors of cherry and strawberry with clean minerality.

 

Treana, Marsanne/Viognier

Central Coast, California, 2010

The Rich peach, marmalade and apricot flavors are round and smooth, with good intensity and a softly refreshing acidity. Details of spice, mineral and toasted nut on the finish.

 

*Vendors are subject to change without notice.

Back

South Africa

Tokara, Cabernet Sauvignon

Stellenbosch, South Africa, 2012

Intense aromas of blueberries, black currants, christmas cake and cedar with underlying hints of toasted oak and dark fruit notes on the palate with a hint of mocha and spice.

 

Tokara, Sauvignon Blanc

Stellenbosch, South Africa, 2011

Lively, with Key lime and thyme notes leading to a crunchy edge on the mouthwatering finish.

 

 

*Vendors are subject to change without notice.

Back

Chile

Lapostolle

"Canto de Apalta Cellar Selection", Rapel Valley, Central Valley, Chile, 2012

Red fruit aromas such as cranberries and spices notes of black pepper. Elegant palate with balanced tannins very well integrated with chocolate and coffee notes on finish.

 

Lapostolle, Sauvignon Blanc

"Casa Grand Selection", Rapel Valley, Central Valley, Chile, 2012

Fresh and vivid aromas followed by white flowers and sweet citrus notes.

 

Veramonte, Chardonnay

"Reserva", Casablanca Valley, Aconcagua, Chile, 2011

Medium body with fresh tropical favors, mingle with soft notes of oak.

 

Veramonte, Pinot Noir

Casablanca Valley, Aconcagua, Chile, 2012

Delicate aromas of raspberries, red cherries and blueberries with a silky midpalate and fresh round finish.

 

 

*Vendors are subject to change without notice.

Back

Argentina

Layer Cake, Malbec

Mendoza, Argentina, 2011

Pure, rich and very elegant; a powerhouse of lush black fruit, silky cocoa, black spice and cream, wrapped around blackberry, cherry and ripe plum.

 

Trapiche, Malbec

"Broquel", Mendoza, Argentina, 2011

Intense purple red color with ruby hues. Aromas of black fruit jam and liqueur, with an elegant touch of smoke, vanilla and chocolate.

 

Trapiche, Malbec

"Oak Cask", Mendoza, Argentina, 2011

Intense and beautiful in colour with sweet aromas of berries and plum jam. Light oak gives it an elegant smoky and vanilla touch.

 

 

*Vendors are subject to change without notice.

Back

Spain


SPAIN

Bodegas Beronia, Rioja

Reserva, Spain, 2008

The black cherry and plum flavors mingle with notes of cola, chocolate and toast in this fleshy red. Features gentle tannins and light, fresh acidity.

 

BODEGAS BERONIA, VIURA

Spain, 2012

Light and crisp, this white offers modest flavors of apple, fresh herbs and citrus.

 

 

*Vendors are subject to change without notice.
Back

France

MAS LA CHEVALIERE, SAUVIGNON BLANC

Elegant structure with fresh fruit, elderflower, and lime peel; a long and refreshing finish.

MAS LA CHEVALIERE, PINOT NOIR

Ripe and pulpy cherry aromas; Juicy mouthfeel combined with supple, velvety tannins.

 

*Vendors are subject to change without notice.

 

Back

Base to Bubbles

Chandon Chardonnay

The Carneros Chardonnay opens with inviting aromas of fig, white peach, ginger and orange blossom as flavors of pineapple, Meyer lemon zest and vanilla bean grace the palate. With a creamy texture and a lingering finish of citrus and pears, this wine showcases the Carneros region. A light touch of oak combined with balanced acidity accentuate the complexity of this Chardonnay.

Domaine Chandon Pinot Meunier

Bright fruits greet the nose with fresh plum, raspberry, boysenberry and strawberry jam. Deliciously fresh and juicy flavors of cranberry and pomegranate are balanced by roasted aromas of cola nut and hints of bay laurel. Pinot Meunier as a varietal offers earthiness to sparkling wines and that character is revealed in the still wine as notes of soubois. This vintage is distinguished by superb aromas and lively, vibrant palate.

Domaine Chandon Pinot Noir

The Domaine Chandon Pinot Noir is plum red with cherry hues. The aroma reveals layers of raspberry, plum and toffee with notes of truffle and spicy cinnamon. The wine is silky, with rich flavors of cherry, ripe strawberry and accents of clove and white pepper. The wine has a soft and lingering finish.

Domaine Chandon Brut

This wine offers the balance and elegance that has become Chandon's hallmark style. When you taste Brut Classic, look for nutty flavors with hints of brioche that build to a refreshing dry finish. The wine delivers complex apple and pear characteristics accented by citrus spice over notes of almond and caramel in the bouquet.

*Vendors are subject to change without notice.

 

Back

Italy

Zonin, Brut, Prosecco

Veneto, Italy, NV, (Zonin)

Dry and zesty, with a lively bead and notes of crunchy green pear, slivered almond and anise.

 

Zonin, Brut Rosé

Italy, NV

Soft and smooth with floral notes and a hint of almond.

 

Cantina Sociale di Santadi

Vermentino di Sardegna, "Villa Solais", Sardinia, Italy, 2012

Brilliant straw yellow color with a fresh and pleasant nose and a nice fresh finish with an attractive mineral note.

 

Il Molino di Grace

"Il Volano", Tuscany, Italy, 2010

Showing depth to the cherry, raspberry, licorice and spice flavors, this red is balanced and well-structured, with a lingering finish of fruit and spice.

 

Feudo Arancio, Pinot Grigio

"Stemmari", Sicilia, Sicily, Italy, 2012

Notes of slightly ripened fruit (white peach and pear) mixed with notes of dry yellow flowers. Intermediately tart and possessing good viscosity and pleasurable minerality.

 

Luigi Righetti, Ripasso

Valpolicella Classico, "Campolietti", Superiore, Veneto, Italy, 2011

Deep flavor, round tastes, punctuated by a slightly bitter hint , delivered with a graceful lightness.

 

La Scolca, Gavi

"White Label", Piedmont, Italy, 2012

Clean, crisp style, showing lemon, green plum and savory mineral notes on the moderately long finish.

 

Marchesi di Barolo, Barbera del Monferrato

"Maràia", Piedmont, Italy, 2010

Aromas are fresh and intense with clean scents of wild berries, currants and sour black cherry. A light hint of vanila and toasted oak.

 

Beni di Batasiolo, Brachetto, Spumante

Piemonte, Piedmont, Italy, NV

Light ruby red color with delicate bouquet and sweet, elegant, and aromatic flavor.

 

Beni di Batasiolo, Moscato d'Asti

"Bosc d'la Rei", Piedmont, Italy, 2011

Aromatic, with orange blossom and petrol notes, this balanced version mixes lychee, cantaloupe and candied orange zest flavors.

 

 

*Vendors are subject to change without notice.

 

Back

New Zealand

Kim Crawford, Sauvignon Blanc

Marlborough, New Zealand, 2013

A fragrant, spicy mix of peach, apricot and citrus flavors, with vibrant acidity and plenty of grapefruit zest nuances on the finish.

 

Mohua, Pinot Noir

Central Otago, New Zealand, 2012

Bright, with fresh herbal notes of sage and thyme, lending extra complexity to the core of crisp cherry and red berry flavors.

 

Mohua, Sauvignon Blanc

Marlborough, New Zealand, 2013

The grapefruit, lime, lemon and citrus zest flavors impart good acidity, with a pleasant note of almond skin on the finish.

 

Nobilo, Pinot Noir

"Icon", Marlborough, New Zealand, 2011

Shows smooth raspberry and cherry notes at the core, with a supple texture and nice details of caramel, loam, cigar box and clove. Displays great focus, an elegant profile and a long, lingering finish.

 

 

*Vendors are subject to change without notice.

 

Back

Australia

Peter Lehman Shiraz

"Portrait", Barossa Valley, South Australia, 2010

Dark plums and chocolate, with sweet cedar notes and black pepper.

 

Peter Lehmann, Shiraz

"Portrait", Barossa Valley, South Australia, 2010

Soft and ripe, with a honeyed note adding to the pear and pineapple flavors.

 

 

*Vendors are subject to change without notice.

Back

Drink Pink

 

The Walt Disney World Swan and Dolphin Fourth Annual Food and Wine Classic is proud to celebrate Breast Cancer Awareness Month. Both Friday and Saturday night we invite you to join us on the Crescent Terrace as we ‘light it up pink’ in honor of those affected by breast cancer. Sample pink wines from Chateau d'Esclans, including their famous ‘Whispering Angel’ Rosé and explore our pink merchandise, a portion of which will be donated to the American Cancer Society. 

Our Swan Dolphin Cast members are proud to honor these special guests and will be making a donation to the American Cancer Society at the conclusion of this year’s festival.

 

Chateau d'Esclans "Whispering Angel" Rosé

Soft and delicate notes of pink grapefruit and strawberry woven together with a lovely minerality and freshness.

Chateau d'Esclans Rosé

Subtle barrel nuances, with ripe plum and strawberry fruits. Along with this is a stylish crispness, just touched by spice and toast.

M.V. Veuve du Vernay Brut Rose

Veuve du Vernay is a reflection of the French way of life; sophisticated, spontaneous, romantic, elegant and chic. A range of sparkling wines that are produced in Bordeaux, the heart of the French wine country.

Clarendelle Rose, Bordeaux

The first premium Rosé wine in the history of Domaine Clarence Dillon, Clarendelle Rosé is inspired by the “clairet” of times past. This top-end, subtle, and delicate wine is a well-balanced and elegant blend of Merlot, Cabernet Sauvignon, and Cabernet Franc.

Roquesante Cotes-de-Provence, Provence

Housed in a curvaceous bottle called a skittle, Aime Roquesante Cotes de Provence Rose – a blend of cinsault, grenache, tibouren and carignan – is pink with an orangey glow and pleasant strawberry aromas, somewhat like a fruit cup. Flavors are appropriately dry and marked by fine acidity and an attractive, slightly bitter note on the finish. 

Falesco Vitiano Rose, Umbria

Typical bright rose colour with purple glints. It is a sprightly wine growing in fineness which distinguishes itself for elegant, scented smells of fresh fruit. Full-bodied with lingering aromas, it is soft, balanced with sapid finish.

 

 

 

 

*Vendors are subject to change without notice.

Back

Sake

TY KU Black

TY KU Sake Black's refined flavor profile balances peach on the nose with a subtle hint of spice underneath. The depth and body pairs well with lighter Western fare (grilled white meats and cooked fish), yet is dry and delicate enough to complement Asian cuisine. Recipient of the prestigious 5 Star Diamond Award, Gold Medal at the San Francisco Wine Competition and Platinum Medal (Best in Show) at the World Beverage Competition.

TY KU Silver

TY KU Sake Silver has a fresh, slightly sweet taste with subtle pear notes; its rich flavor is soft & silky on the palate. Although it complements sushi & Asian cuisine, its well-rounded body pairs well with a variety of lighter Western cuisine. Recipient of the Platinum Medal (SIP), Gold Medal (NY Wine & Spirits), 90pt rating (Tasting Panel) & the HOT, NEW, NOW Award (WSWA).

 

*Vendors are subject to change without notice.

Back

Beer Garden

 

NEW TO THE 5TH ANNUAL FOOD AND WINE CLASSIC!

This year we bring you our all new Beer Garden!* Beer gardens are taking over the US as “the new coffee shop” and we wanted in. We’re building our very own beer garden on the tree-shaded Crescent Terrace for the first time this year. Travel around the terrace tasting beer after beer, including our local and seasonal favorites. Chef will also be preparing house-made “bar snacks” to pair with our picks. Prost!






*Tickets for the Beer Garden may only be purchased in combination with other ticket options.

 

*Vendors are subject to change without notice.

Back

Beer, Please!

 


 

 

 

*Vendors are subject to change without notice.

Back

Seminars

Back

Beer & Wine

Back

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.

First: Friday, Oct. 31, 2014 4:30 p.m.
Last: Saturday, Nov. 1, 2014 4:30 p.m.
Price:
$45 inclusive per person

Instructor: Tony Porcellini
Certified Sommelier / Director of Food & Beverage

Purchase your ticket for this seminar now!

Back

Let's Make Caipirinha's!

Life is more fun in Brazil, why you ask?! Learn about the libation behind Carnival, the difference between Cachaca and Rum, and the history of this tropical drink!  You might think you have tried a Caipirinha (how the heck do you say that anyways?!) in the past, but in this class, you’ll be making the TRUE version with our very own resident Brazilian, Tatiana DeCastro!  Once you’ve mastered the traditional cocktail, we’ll add in some special twists so you can impress your friends with your expert cocktail knowledge at your next party (or should we say Carnival!)

First: Saturday, Nov. 1, 2014 4:30 PM
Price: $45 inclusive per person

Instructor: Instructor: Tatiana DeCastro,
Certified Sommelier / Catering Sales Manager 

Purchase your ticket for this seminar now!

Back

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!

Saturday, Oct. 19, 2013 4:30 PM
Price: $45 inclusive per person  

Instructor: Tatiana DeCastro
Certified Sommelier / Catering Sales Manager 

Purchase your ticket for this seminar now!

Back

It's Better to "Wine" in Italian!


Take a journey with us through the three main wine regions of Italy.  This class will showcase the passion Italian have for their wine and how they are influenced by their food!  Experience the history of the wines and how they have evolved to the modern palate without compromising their Italian traditions!

First: Friday, Oct. 31, 2014 4:30 p.m.
Last: Saturday, Nov. 1, 2014 4:30 p.m.
Price:
$45 inclusive per person

Instructor: Kristian LaPlante
Certified Sommelier / Director of Restaurants 

Purchase your ticket for this seminar now!

Back

TQU: Tequila University

 


Welcome to TQU: Tequila University where we will share the magic of tequila with you through the eyes of our passionate instructor, Luciano Sperduto.  Through your journey, you will learn about different styles of tequila, the making of a margarita and the artisans who have built a culture around their love for crafting the world's finest Mexican products.

First: Friday, Oct. 31, 2014 4:30 p.m.
Price: $45 inclusive per person

Instructor: Luciano Sperduto
B.A.R. Certified, Certified Sommelier /
Assistant Director of Food & Beverage

Purchase your ticket for this seminar now!

Back

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. 


Saturday, Nov. 1, 2014 4:30 p.m.
Price:
$45 inclusive per person

Instructor: Olivier Zambaux
Certified Sommelier / Assistant Director of Banquets  

Purchase your ticket for this seminar now!

Back

Spirits

Back

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!

First: Friday, Oct. 31, 2014 4:30 PM
Last: Saturday, Nov. 1, 2014 4:30 PM
Price: $45 inclusive per person

Instructor: Lindsay Skillman
B.A.R. Certified, Certified Sommelier / General Manager of Kimonos

Purchase your ticket for this seminar now!

Back

Food Pairing Experiences

Back

The Fine Art of Sushi & 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!

Friday, Oct. 31, 2014 4:00 - 5:30 p.m.


Price: $60 inclusive per person

Chef Robert Ciborowski - Complex Executive Chef

Chad Lobner - Certified Sake Expert
General Manager of Todd English's bluezoo

Purchase your ticket for this seminar now!

Back

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.

Friday, Oct. 31, 2014 4:00 PM
Price: $45 inclusive per person

Instructor: Brian Exner
B.A.R. Certified, Certified Sommelier / General Manager of Il Mulino

Instructor: DJ Robertson
B.A.R. Certified, Certified Sommelier
Assistant Banquet Manager

Purchase your ticket for this seminar now!

Back

The Cheese Course


Experience the nuances of the many different styles of cheese and how they are a natural match to the rich and varied options of Port wine.  An homage to fromage, this class will offer a unique look at wine and cheese pairing. 


Saturday, Nov. 1 2014 2:30 - 4:00 p.m.
Price: $60 inclusive per person

Instructors:
Chef Arnaud Violtat - Executive Sous Chef 
Chad Lobner - General Manager of Todd English's bluezoo

 

 

Purchase your ticket for this seminar now!

Back

Pasta Making With Chef Cib


Experience the art of Pasta Making with Chef Robert Ciborowski, our Executive Chef and culinary mastermind behind the Food & Wine classic! Interact with key members of our culinary team while assisting with the preparation of 3 different specialty pastas, learn how to prepare pasta dough from scratch, take this opportunity to acquire Grandma Cib's family recipe for potato gnocchi. Enjoy your pasta with a glass of wine from our Chef's home state of California!


Saturday, Nov. 1 2014 2:30 - 4:00 p.m.
Price: $60 inclusive per person

Instructor: Chef Robert Ciborowski 
Executive Chef

 

 

Purchase your ticket for this seminar now!

Back

Tickets

Click here for and important notice regarding audio/video recording of events.

Back

Seminar Tickets

Back

Causeway Tickets

If you are not staying at our resort overnight or if you have a room reservation but did not purchase one of the inclusive packages, please click here to purchase your event  ticket.

Price: $90 inclusive per person.
Add on a Beer Garden ticket for an additional charge

Two tickets to the event on the causeway are included in our inclusive one and two night packages, so if you have made a reservation to purchase one of these packages already, you will not need to purchase additional causeway tickets unless you require tickets for additional guests.

We look forward to welcoming you!

Back

Á La Carte Tickets

A La Carte ticket booklets will be available for purchase at the event for $50. Each booklet contains 25 tickets and food items cost between 2 - 6 tickets each.

Back

More

Of course, the food and drink will be exceptional, but we're going all out with live entertainment performing in the famous Dolphin clamshell fountain on both evenings. We'll also have a merchandise tent where you can pick up a souvenir to commemorate the event. Watch this video of our 2013 event!

For those staying overnight, you're sure to enjoy our 17 restaurants and lounges, 5 pools, Mandara Spa and so much more! Be sure to visit our website to get all the details. And for those of you who appreciate fine dining, please read about our frequent dining program and join us on your next visit!

 

Back

Entertainment

Back

Performance Schedule

The Swan and Dolphin Food & Wine Classic would not be complete without fabulous musical accompaniment. Musicians will perform for you live from the famous clamshell fountain located on the Dolphin side of the causeway! The music will consist of a variety of styles that will be sure to please.

Friday, October 31 and Saturday, November 1

Our talent line-up will be announced as soon as details become available.

 

Back

Entertainment Profiles

To Be Announced!!

 




Back

More Things To Do

While the Swan and Dolphin Food & Wine classic is an evening event, there is plenty to do in the daytime to keep you entertained. Take a swim in one of the five pools; get a good work-out at one of the two health clubs or enjoy a relaxing spa treatment from Mandara Spa. You may also enjoy strolling through the shops and art gallery at the resort and be sure to explore the neighboring Disney’s BoardWalk. Children will enjoy the game rooms as well as the playground on the beach, and Camp Dolphin is available in the evening for kids 4-12.
For a complete look at all the options available to you, please visit our web site.

Back

Stay In Touch

Back

Location

In the heart of the Walt Disney World® Resort, the award-winning Walt Disney World Swan and Dolphin is your gateway to Central Florida’s greatest theme parks and attractions. The hotelis located in between Epcot® and Disney's Hollywood Studios™ and nearby Disney’s Animal Kingdom® Theme Park and Magic Kingdom® Park.


Click here for maps and directions.


1500 Epcot Resorts Blvd.
Lake Buena Vista, FL 32830
USA

Back

Newsletter Sign-Up

Don’t miss out on future events and great offers being held at the Walt Disney World Swan and Dolphin! Sign up to receive occasional newsletters from us and we’ll be sure to keep you informed of great rate offers and seasonal events. Sign up now.

Back

Facebook

Follow us on Facebook for resort & Disney news, trivia, recipes, events and special offers.

Back

Recipe Club

If you’re a “foodie”, you’ll enjoy being a part of our recipe club. Each month, we send out a recipe created by one of the award-winning chefs of the Walt Disney World Swan and Dolphin. The recipes vary from entrees, sides, salads, desserts and more. Add these recipes to your collection and cook to impress! Sign up now.

Back

Postcards

Want to send an electronic postcard to your friends and family? Click here to start browsing through the free collection we have available for you.

Back

Merchandise

Visit our merchandise tent and pick up a souvenir to help you remember the 4th Annual Swan and Dolphin Food & Wine Classic. Todd English’s newest cookbook, t-shirts, etched glassware, wines and more will be available for purchase.

Back

Package One

Package One
One Night Room & Event

Package 1
Includes 1-night room accommodations for 2 adults and 2 causeway event passes at check in to enjoy all unlimited food and wine tastings and entertainment offered on the causeway.

Rates starting at $315* and you may also add seminar tickets and beer garden tickets to your package for an additional fee. Call 888-828-8850 to make your reservation.

* Rates are per room, per night based on double occupancy and do not include taxes and resort service fee. Package is good for two adults only. Package not available for individual guests.
Back

Package Two

Package Two
Two Night Room & Event

Includes 2-night room accommodations for 2 adults and 2 causeway event passes for each night at check in to enjoy unlimited food and wine tastings and entertainment offered on the causeway.

Rates starting at $610* and you may also add seminar tickets and beer garden tickets to your package for an additional fee. Call 888-828-8850 to make your reservation.

* Rates are per room, per night based on double occupancy and do not include taxes and resort service fee. Package is good for two adults only. Package not available for individual guests.Seminar tickets are not included in the package.
Back

Extend Your Stay!


Located in the heart of the Walt Disney World® Resort, the award-winning Walt Disney World Swan and Dolphin is a deluxe Disney resort hotel and your gateway to Central Florida's illustrious theme parks and attractions. The resort is located in between Epcot® and Disney's Hollywood Studios™ and close to Disney's Animal Kingdom® Theme Park and Magic Kingdom® Park. Discover our magical surroundings, superior service, luxurious facilities and redesigned guest rooms featuring the Heavenly Bed®. Enjoy the Mandara Spa, 17 spectacular restaurants and lounges, five pools, a white sand beach, two health clubs, tennis, nearby golf and many special Disney benefits.

With so much to see and do, you may choose to extend your stay! Call us at 888-828-8850 and we’ll be delighted to assist you.

Back

Todd English's bluezoo

Enjoy coastal cuisine from celebrity Chef Todd English, incorporating an innovative selection of fresh seafood in an energetic and vibrant atmosphere. AAA Four Diamond Award and multi-award winner of Wine Spectator's Award of Excellence. Open for dinner.


Visit the Website

View the Dinner Menu

Back

Shula's Steakhouse

Shula’s serves the best beef money can buy, The SHULA CUT®, in addition to the freshest seafood, and 3-5 lb. live Maine lobsters. Critic’s choice for Orlando’s Best High-End Steak House and multi-award winner of Wine Spectator’s Award of Excellence. Open for dinner.


Visit the Website

View the Dinner Menu

Back

Il Mulino

For more than 20 years, Il Mulino's chefs/founders, Fernando and Gino Masci, have delighted guests and gourmands from around the world with the vibrant flavors of Italian cuisine and an absolute devotion to exemplary service. It's no wonder that Il Mulino New York has been voted the #1 Italian restaurant in New York City for two solid decades by Zagat! Il Mulino New York Trattoria reflects the infectious enthusiasm and joy the Mascis take in bringing the Italian tradition of fine food and hospitality to your table. Simple, straightforward, wholesome and always fresh - it's the Il Mulino New York tradition. Enjoy! Open for dinner.

Visit the Website

View the Dinner Menu

Back

Cabana

Enjoy a sophisticated variety of appetizers, salads, gourmet flat breads and other entrees at this chic restaurant and bar, located just steps from the Dolphin lap pool. Transition into evening with signature cocktails and frozen drinks at our illuminated bar. Open for lunch and dinner. Reservations are not necessary.

Visit the Web Site

View the Menu

Back

Garden Grove

Guests will feel as if they have been transported to the tranquil gardens of Central Park after stepping into the Garden Grove restaurant in the Walt Disney World Swan Resort.

Experience creative American cuisine at Garden Grove for breakfast, lunch and dinner daily. The young at heart will also enjoy Disney character dining at dinner nightly and for breakfast on Saturdays and Sundays. Open for breakfast, lunch and dinner.

Visit the Website

View the Dinner Menu

 
 
Back

Kimonos

Award-winning Kimonos restaurant and lounge is a favorite among locals and international guests alike. Voted top restaurant for sushi by the Orlando Sentinel readers, guests experience the fine art of sushi preparation each night.

True to form, Kimonos also features a nightly karaoke sing-a-long, featuring popular tunes spanning several decades... always a hit with the late night crowd. Open for dinner.

Visit the Kimonos Website

View the Dinner Menu

 
Back

The Fountain

Crisp salads, custom grilled burgers, and a mouth-watering array of sandwiches and desserts. Treat yourself to homemade or soft serve ice cream, malts and shakes from our open ice cream counter. Open for lunch and dinner. Reservations are not necessary.

Visit the Website

View the Menu

Back

Fresh Meditteranean Market

With the food and beverages inspired by various regions of the Mediterranean, such as Spain, Italy, France, Greece and Morocco, you will feel as though you are in a true Mediterranean Market at Fresh. Open for breakfast and lunch.

Enjoy selections made with the best possible ingredients, insuring a breakfast and lunch experience that is simple, fresh and alive with flavor.

Visit the Fresh Website

View the Dinner Menu

Back

Picabu

 

A curious gallery of evocative food and art, Picabu was created to delight both kids and the young at heart. The always-open adventure eatery serves up an affordable and unique dining option for the entire family in a buffet/cafeteria setting.

Open 24 hours a day; seven days a week, Picabu is located in the Dolphin and also offers a convenience store that includes sundries, toiletries, snacks and gifts.

Visit the Picabu Website

>>>>