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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.

 

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Menu

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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.

 

 

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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

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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

 

 

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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

 

 

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Vegetarian

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




 

Visit The Fountain's Website | View the Menu

 

 

 

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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 may include:

O Saint O:
Orange cream filled puff, milk chocolate covered orange cookie and vanilla whipped cream


 

Tropic (shot glass):
Passion fruit cream, mango papaya pineapple compote, coconut cake, mango vanilla sauce

 

Intense:
Flourless chocolate sponge and Arriba 72% chocolate mousse

 

 

Dome:
Milk chocolate mousse and caramel cream center, hazelnut dacquoise sponge, milk chocolate glaze

 

BLA (shot glass):
Blueberry compote, lemon crème fraiche panacotta, almond pound cake

 

Raspberry s’more:
Raspberry marshmallow, raspberry compote and white chocolate cream on cinnamon sable dough 

 

 

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Celebrity Chefs

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Restaurants

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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!

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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.

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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.

 

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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.

 

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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:

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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.

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Packages

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Drink

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Other Beverages

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Instructors

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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.

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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.

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Maria Marcano

Tatiana DeCastro

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

Tatiana DeCastro 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.

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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!

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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.

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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.

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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. 

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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.

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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.

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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.

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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.

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Wine

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Washington

CHATAEAU ST. MICHELLE MIMI CHARDONNAY

Intense aromas and deep flavors of ripe apple intermingle with notes of hazelnut spice, subtle vanilla and butterscotch. The vibrant ripe apple, pear and citrus flavors are seamlessly integrated with a spicy character achieved by barrel fermentation in French oak. The wine's lush texture is complemented by a smooth, silky finish.

 

SEVEN FALLS MERLOT

Fantastic with food; silky notes of cherry and dark chocolate; pairs nicely with lamb dishes or salmon.

 

*Vendors are subject to change without notice.

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Oregon

ARGYLE CHARDONNAY

It has lovely Chardonnay aromas of apple blossom, pear and apple fruit, citrus with a hint of spice cake.

Argyle Chardonnay displays minerality, yet retains a juicy centered texture. The flavor includes all the above and is texturally rich, unctuous, and with a middle palate of pear tart. The finish is fresh and lengthy.

 

ARGYLE PINOT NOIR

Elegant and complex aromas of bing cherries, cranberries, red currants, raspberries and strawberries, a combination of wild flowers and fresh forest berries that epitomize Oregon Pinot Noir. The juicy red fruit flavors open the attack then evolve in the mouth to darker fruit flavors with spice and mineral overtones. The wine shows ripe tannins and a succulent texture that give definition and lift to the surprisingly long finish.

 

 

 

*Vendors are subject to change without notice.

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California

FRANCIS COPPOLA DIAMOND SAUVIGNON BLANC

This wine exhibits a velvety mouthfeel, moderate tannins, luscious fruit and intriguing notes of spice and oak.


FRANCIS COPPOLA DIAMOND CLARET

Memorably lush with a tapestry of smooth tannins and succulent flavors of wild berries, plum and anise.

 

ESTANCIA CABERNET SAUVIGNON

Deep crimson in color, intense dark fruit and mocha aromas with flavors of dark cherry, currants and chocolate.

 

WILD HORSE MERLOT

Paso Robles provides us with exceptional Merlot fruit that is typically more intense and structured than its cousin, Cabernet Sauvignon. Wild Horse Merlot is a wine that provides rich ripe fruit flavors balanced by bright acidity. The soft, rich tannins, acidity and long finish make this wine an age worthy contender.

 

BEAULIEU VINEYARDS BEAUROGE

Flavor layers of red and dark fruits with oak spice nuances.

 

BEAULIEU VINEYARDS CABERNET SAUVIGNON

The fruit-focused aromas and flavors take center stage, while subtle vanilla-oak and mocha nuances from barrel aging linger in the background.

 

TREANA WHITE BLEND

Vibrant floral aromas of citrus blossom and jasmine are followed by elegant flavors of ripe stone fruit, hints of pear, pineapple and honey overtones.

TROUBLEMAKER RED BLEND

Rich aromatics that display hints of smoke and violets, bright fruit on the palate and a long finish.

MER SOLEIL SILVER UNOAKED CHARDONNAY

Seamless fruit flavors of grapefruit, lemon and gooseberry shine through on the mid-palate, complemented by a crisp acidity that carries through from start to finish.

BELLE GLOS "MEIOMI" PINOT NOIR

Aromas of tobacco, dark red fruits and fresh berries. The rich cherry flavor is complemented by notes of cedar, raspberry and strawberry.

LINCOURT UNOAKED CHARDONNAY

Bright, overt and surprisingly bold, this Chardonnay offers up a complex mix of apples, pears, lemons and guavas. The palate is broad, but crisp.

LINCOURT PINOT NOIR

A deep crimson hue leads to classic Pinot aromas of cola, red and black cherries, candied strawberries and cassis.

ST. SUPERY SAUVIGNON BLANC

Crisp, bright grapefruit and lime dominate the aromatics and are complemented with a hint of caper and lemon zest. Flavors of fresh lime and grapefruit persist with elements of kiwi, citrus and caper.

ST. SUPERY MOSCATO

Explosive flavors follow with similar kiwi and mango, a hint of honey dew, stone fruit and a zippy orange rind finish.

JUSTIN VINEYARDS SAUVIGNON BLANC

Aromas of fresh lemon with a hint of grapefruit, white peach, tropical fruit and blackcurrant bud. A palate that has a bright lemon, a little lime, passion fruit on entry with mineral and lemongrass notes.

JUSTIN VINEYARDS CABERNET SAUVIGNON

Aromas that are an attractive mix of red and black cherry with blackcurrant, cinnamon, cocoa, cedar and purple flowers. A palate of medium body, with a complex mix of red and black fruit of cherries and currants, with cinnamon and a little cocoa.

SIP MOSCATO

Vibrant floral notes with aromas of peach and orange blossoms.  Flavors of citrus, peaches, and tropical fruits dominate without losing their delicateness.

LAYER CAKE CABERNET SAUVIGNON

Prominent nose of concentrated black fruit, smoked meat and dark chocolate. Rich and layered in the mouth, it is full of blackberries, Bing cherries and a silky, elegant structure.

BENZIGER SAUVIGNON BLANC

Highly aromatic and filled with white grapefruit, citrus and fig flavors, held together by a mild wet-stone element.

ST FRANCIS MERLOT

Smooth and elegant with classic flavors and aromas of cherry, chocolate and plum.  Its silky structure is balanced by soft tannins and a bold, lengthy finish.

LA CREMA PINOT NOIR

Aromas of boysenberry and cherry, supported by earthy tones of pipe tobacco, black licorice and warm baking spice. The broad palate is filled with flavors of ripe plum, dark chocolate and espresso bean.

 

LA CREMA PINOT GRIS

Bright and balanced, this wine opens with aromas of fresh white peach, Meyer lemon and subtle floral hints. The lush palate is layered with flavors of ripe pear, yellow plum, baking spice and exotic tropical notes.

MACMURRAY PINOT NOIR

Opens up with delicate cherry and pomegranate flavors accented by hints of vanilla and toast. The mouthfeel is silky and rewarding.

MACMURRAY CHARDONNAY

Has an elegant palate of apple and tropical fruit flavors with subtle notes of sweet caramel and vanilla that are framed by a luxurious mouthfeel.

NOBLE VINES 337 CABERNET SAUVIGNON

Supple tannins and balanced acidity support core flavors of black cherry, blackberry and cassis, intertwined with sweet herbs and black pepper spice accents.

BRAZIN OLD VINE ZINFANDEL

Big, bold aromas of spice and mocha fill your nose, while intense flavors of plum and chocolate, rich tannins and vanilla mocha notes rock your palate.

 

*Vendors are subject to change without notice.

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Ohio

Golden Bunches Dry Riesling

Aromas and flavors of peach and citrus. Off dry, long finish. 1% R.S. One of our famous award winning wines.

Ferrante Cabernet Franc, Signature

Aromas and flavors of berry, dried fruits and spice. Fruit forward style with aging in American and French barrels.

 

*Vendors are subject to change without notice.

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Chile

WANDERLUST CHARDONNAY

Wonderlust Chardonnay offers a bright, tasty everyday-drinking white wine. Notes of pineapple, melon, meyer lemonand banana create a balanced and pleasing wine from the cool, coastal regions of Chile.

 

COPA CABANA RED BLEND

Copa Cabana is a smooth, easy-drinking red wine. Full of juicy red fruits and with a peppery spice on the finish, Copa’s balance and finesse make for great sipping or pairing with meals.

 

CONCHA Y TORO GRAN RESERVA CHARONNAY

Bright yellow in color with an elegant and complex bouquet of tropical fruits and toasted hazelnuts, intermingling with clean, mineral notes. Soft, silky texture on the palate backed by a pleasing acidity, with a long, flavorful finish.

 

CONCHA Y TORO GRAN RESERVA CABERNET

Cabernet Sauvignon is a dry red wine that can age for decades and becomes more complex and subtle as a result. Signature aromas in its youth include blackcurrant, cassis, blackberry, herbs and cedar or oak. If the grapes were not fully ripened when picked, it can have green bell pepper or weedy notes. As it ages, it takes on notes of seductive spices, anise, violets, leather, olive, tobacco and cigar box. It's often aged in oak from 6-24 months. It can be quite tannic when young (so decant it for an hour or two if you aren't going to age it). The tannins smooth out with age.

 

 

 

*Vendors are subject to change without notice.

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Argentina

CATENA CHARDONNAY

Catena Chardonnay combines expressions of the high altitude vineyards. Adrianna vineyard, the highest one, gives flowers notes and a strong minerality. The Domingo vineyard provides dry fruits and a crisp finish. Finally, La Piramide Vineyard contributes honeyed tropical fruit flavors with an oily mouthfeel. This chardonnay presents a yellow greenish color with aromas of ripe pears, citrus, vanilla and mineral notes. On the palate, it is a clean fresh wine with crisp acidity.

 

CATENA MALBEC

Catena Malbec shows a deep violet color with purple tones. The nose offers concentrated aromas of ripe red and dark fruits with delicate floral notes like violets and lavender, and traces of vanilla and mocha. The mouthfeel is rich and concentrated, with blueberry and blackberry notes and a touch of leather and cinnamon. The finish presents well-integrated tannins with bright acidity and a flinty minerality that gives the wine exceptional length.

 

 

 

*Vendors are subject to change without notice.

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Spain


PUERTA VIEJA CRIANZA

We recommend drinking it within a year to better appreciate its youthfulness. Clean, bright, pale yellow-green. Intense, elegant aromas with fresh, fruity nuances. Light on the palate with hints of a well-integrated acidity. Pleasant sensations on the finish, leaving a pleasant floral aftertaste.

PENAMONTE VERDEJO 

Pale yellow with a greenish rim; clean and bright. Intense aromas, with a hint of tropical fruit and notes of pineapples and passion fruit against a citrus background. Very flavoursome, exotic and fruity in the mouth.

 

*Vendors are subject to change without notice.
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France

PERRIN RESERVE CÔTES DU RHÔNE RESERVE ROSÉ

Colour: nice red and pink tones 
Nose: floral, aniseed, brown sugar 
Mouth: rich, balanced and fresh. Aromas of white flowers, cherries, caramel and sweets.

 

PERRIN RESERVE CÔTES DU RHÔNE ROUGE

beautiful deep red hue that seems almost opaque. The nose shows caramel and spices that mingle with red berry fruit. The palate is full and deep, with fine tannins and good length.

 

JOSEPH DROUHIN LAFORET PINOT NOIR

A wine full of charm: bright ruby colour and a nose rich with aromas of red fruit (raspberry, red currants, wild strawberry). On the palate, the wine is pleasant, fruity and refreshing, with light tannins and great elegance.

 

JOSEPH DROUHIN LAFORET CHARDONNAY

Fruity and full of life. This is a classical white Burgundy and a good entry level wine for Burgundy in general. The colour is golden yellow, with a greenish glint. The aromas are reminiscent of white honey and flowering fruit trees. Elegant texture.

 

MARC BREDIF VOUVRAY

Grown on the lower slopes along the Loire Valley in Vouvray and Vernou-sur-Brenne, the grapes for the Marc Brédif Vouvray enjoy Northern/Southern exposure. The vineyards have soils of mainly chalk clay, with some parcels having flint clay soils. The color is pale gold yellow. It has a very intense and fruity nose with notes of white flowers and quince. It has a subtle attack on the palate and a fresh structure and aromatic finish.

 

MARC BREDIF CHINON

On the nose, intense, refined and fruity. Nuances of cherry, strawberry and spicy notes. In the mouth, a subtle attack; fruity, light structure. Fresh and aromatic finish. Marc Bredif is owned and operated by the BaRum de Ladoucette.

 

 

*Vendors are subject to change without notice.

 

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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.

 

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Italy

BARONE FINI PINOT GRIGIO

Soft and round with ripe juicy flavors, Barone Fini Pinot Grigio is a refreshing and expressive wine. The family wine making history goes back six centuries and today is done in the most modern style. All of their wines are entirely grown and produced in the Trentino-Alto Adige region of Northern Italy and their hillside Pinot Grigio vineyards average 25 to 30 years of age. Following all the strict guidelines of the Italian DOC, grapes are all hand picked and sorted manually before fermentation. Crushing and fermentation take place in a state-of-the-art winery under careful temperature controlled conditions.

BARONE FINI MERLOT

This wine is from Italy, Trentino-alto Adige region, Trentino sub-region. Flavors of rich, ripe cherries and plums are enriched by the smooth, deep, well-structured background. A beautifully balanced wine with a long, velvety fi nish. Perfect withrich garlic-rosemary slow-roasted pork. Pairs very well with curry,nutmeg, rosemary or sage-infused dishes.

 

ROTARI BRUT ROSE TALENTO

Rotari was born in the heart of the Dolomites. The mountain climate, the special care of the vineyards, the dedication of our winemakers in the manual selection and harvest of the grapes give life to the fresh and fragrant bubbles that are both complex and enjoyable reflections of the characteristics of the region. The Metodo Classico, its history, and its long aging process on its yeast bestow upon Rotari unique and unrepeatable characteristics.

 

LUIGI RIGHETTI CAMPOLIETI RIPASSO VALPOLICELLA CLASSICO SUPERIORE

This a value driven ripasso, that drinks better than it's price point. A smooth and supple palate that ends with a balanced warm finish. Lots of dark fruit on the nose, a dark ruby color with medium legs and soft tannins. Very quafable right now.

 

IL MOLINO DI GRACE CHIANTI CLASSICO

Il Molino di Grace (the ‘windmill of grace’), located just south of Panzano, in the heart of Tuscany’s prestigious Chianti Classico region, produces critically acclaimed Tuscan wines that are true to both tradition and terroir. The winery is named after the Grace family as well as the historic 19th century windmill located on the property, and is anchored by the bold sculpture standing tall in front of the cantina which is illustrated on the Il Molino di Grace wine label.

 

IL MOLINO DI GRACE "ILL VALANO" SUPER TUSCAN

Espresso, mocha, sweet grilled herbs and plums wrap around the palate in this deep, inviting wine. Hints of licorice, crushed flowers, tobacco and new leather add complexity on the striking, nuanced finish. Caburnio is 55% Cabernet Sauvignon, 25% Alicante Bouschet and 20% Merlot.

 

IL PROSECCO

Straw-colored wine with brilliant reflections. The aroma is fruity, reminiscent of pear and citrus with a slightly floral bouquet. The wine is fresh and crisp with apparent apple and peach flavors. This gentle-sparkling wine epitomizes the traditional wine maker's Prosecco, fermented in the Charmat method to maintain the fresh fruity quality of the Prosecco grape.
 

IL MOSCATO

This gentle-sparkling wine is fresh and crisp with a floral bouquet and fruit finish. The gentle efferves- cence of this distinctive white wine makes it a favorite at celebrations and social gatherings. Perfect for summer patio parties!

 

IL SPRIZ

This gentle-sparkling wine is fresh and crisp with a floral bouquet and fruit finish. The gentle efferves- cence of this distinctive white wine makes it a favorite at celebrations and social gatherings. Perfect for summer patio parties!


IL-UGO

Inspired by a cocktail originating from Alto Adige shich has become incereasingly popular, "il" UGO! is an aperitif made from a harmonious combination of elderflower aromas and the crisp, fruity notes of our semi-sparkling wine.

 

LA SCOLCA GAVI DI GAVI WHITE LABEL

The La Scolca Gavi di Gavi White Label is the estates most traditional wine. This traditional Cortese-based wine is made from 20 to 30 year-old vines sourced within the Rovereto commune in the heart of Gavi. La Scolca White Label is vinified utilizing traditional methods in neutral vats and aged for on it's lees to extract optimal aromatic richness and palate complexity. 

 

ZARDETTO PROSECCO

A blend of 95% Prosecco and 5% Chardonnay. Crystal clear with a hearty white foam and fine perlage. Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine.

 

ALLEGRINI PALAZZO DELLA TORRE

 This wine shows remarkable harmony in a tense, mineral-infused expression of fruit. Hints of licorice, tobacco, mocha and spices develop in the glass, adding further complexity and nuance. All of the elements flow gracefully to a finish layered with the essence of crushed rocks and flowers. This is an absolutely delicious wine from Allegrini. Palazzo della Torre is made with a partial ripasso technique in which 30% of the fruit is dried Amarone-style, while the other 70% is picked and vinified conventionally. 

 

 

 

*Vendors are subject to change without notice.

 

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New Zealand

MATUA VALLEY PINOT NOIR

Founded in 1974, Matua was the first New Zealand winery to produce Sauvignon Blanc, the wine style responsible for New Zealand’s global success. Crafted by our winemakers, this series personifies New Zealand’s unique regional wine characteristics. Today, Matua is officially New Zealand’s most internationally acclaimed winery, most recently named NZ Wine producer of the year by 2012 International Wine and Spirit Competition. Matua, the real wine of New Zealand.

 

MATUA VALLEY SAUVIGNON BLANC

Matua Valley was founded in a tin shed in 1974 by two brothers, Bill and Ross Spence. The brothers wanted to make wine in New Zealand that was as good as any in the world.

As a small, family-run winery in West Auckland, Matua Valley quickly gained a reputation for innovation and producing award-winning New Zealand wines.

The name Matua (mah-too-ah) in Maori means “head of the family” which is a very appropriate title, as Matua Valley produced New Zealand’s first Sauvignon Blanc in 1974 just outside of Auckland, paving the way for the phenomenon that this unique wine style would soon become.

Almost 40 years later Matua Valley is recognised globally as a premium New Zealand wine brand with a broad range of award winning wines.

 

 

*Vendors are subject to change without notice.

 

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Australia

WILLIAM HARDY CHARDONNAY

Fresh and lively, with rich flavours of peach, stone fruit and lemon zest. The palate is creamy and textured and has delicate sweetness from oak complexity. Generous length.

WILLIAM HARDY SHIRAZ

Soft, round and full bodied with rich plum and mulberry fruit flavours, complexed with dark chocolate, vanilla and clove spice.

Seamless and well integrated with its firm, chewy tannins, balanced acidity, generous length and warm lingering earthy, chocolate and dark fruit finish.

 

 

*Vendors are subject to change without notice.

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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.

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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.

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Terrace 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 pruchased in combination with other ticket options.

 

*Vendors are subject to change without notice.

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Beer, Please!

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Samuel Adams

With over 30 styles of beer, Samuel Adams has been brewing quality beer since 1984 and is proud to be an American Craft Brewer.

 

Cigar City

Cigar City Brewing was founded with two goals in mind. The first to make the world's best beer and the second to share with people near and far the fascinating culture and heritage of the Cigar City of Tampa.

From its past as the world's largest cigar producer to its Latin roots and the many other diverse peoples that call it home, Tampa draws on many sources to develop its unique culture.

 

Brooklyn

1987, former AP Middle East Correspondent Steve Hindy and banker Tom Potter quit their day jobs and started The Brooklyn Brewery in Upstate New York. In 1989, they purchased their first truck. With a team of stalwart salesmen, they began peddling Brooklyn Lager in the streets of New York City. In 1996, Mayor Rudy Giuliani cut the ribbon to open their new brewery in Brooklyn's Williamsburg neighborhood. Today, the Brooklyn Brewery is among America's top 40 breweries, and Brooklyn Lager is among the top draft beers in New York City.

 


Highland Brewing Company

From their flagship Gaelic Ale to one-off Barrel Aged Smoked Cherry Wood Chocolate Cherry Stout, Highland believes in every beer they make. It has to be a beer they want to drink, made with the finest ingredients and crafted with care for their product, employees, customers, and our environment.

 

Swamp Head Brewery

Swamp Head Brewery is a craft brewery based in Gainesville, Florida. Offerings include Wild Night Honey Cream Ale, Cottonmouth Belgian Witbier, Stump Knocker Pale Ale, Midnight Oil Oatmeal Coffee Stout, and Big Nose IPA along with many different seasonal and limited release beers. Swamp Head focuses on using Florida ingredients in their beers whenever possible.

 

Breckenridge Brewery

Back in the 1980s, founder Richard Squire was your typical ski bum – with one significant difference. He had a knack for making extraordinary home brews. For years, only his closest friends were able to enjoy his creations, but it didn’t take long for Richard to realize that his talents needed to be shared with the world.


 

New Belgium

As our aspiring young homebrewer rides his mountain bike with "fat tires" through European villages famous for beer, New Belgium Brewing Company was but a glimmer in his eye. Or basement. For Jeff Lebesch would return to Fort Collins with an imagination full of recipes and a handful of ingredients ready to embark on a whole new journey.

Jeff's first two basement-brewed creations? A brown dubbel with earthy undertones named Abbey and a remarkably well-balanced amber he named Fat Tire.

 

Oskar Blues

Great canned beer? The term has been an oxymoron for craft beer lovers used to getting their full-flavored beers from bottles only. When Dale Katechis decided to turn his restaurant (in tiny Lions, Colorado. Pop. 1,400) into a brewpub in 1999, he had no idea that what started out as a small side project would turn into a huge sucess. Customers were diggin' the beer, and wanted more.

 

 

 

*Vendors are subject to change without notice.

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Seminars

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Beer & Wine

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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!

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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!

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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!

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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!

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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!

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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. 

First: Friday Oct. 31, 2014 4:30 p.m.
Last: 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!

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Spirits

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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!

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Food Pairing Experiences

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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!

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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 4:30 PM
Price: $45 inclusive per person

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

Instructor: DJ Robertson
Assistant Banquet Manager

Purchase your ticket for this seminar now!

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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

Instructor: Chef Robert Ciborowski 
Executive Chef

 

 

Purchase your ticket for this seminar now!

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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!

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Tickets

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

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Seminar Tickets

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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!

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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.

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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!

 

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Entertainment

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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.

 

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Entertainment Profiles

To Be Announced!!

 




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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.

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Stay In Touch

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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

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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.

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Facebook

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

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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.

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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.

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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.

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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.
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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.
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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.

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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

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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

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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

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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

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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

 
 
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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

 
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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

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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

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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

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