The Swan and Dolphin Resort at Walt Disney World is hosting its Fourth Annual Food & Wine Classic.
Join us for a day or the weekend to sample wines from around the world, and savor culinary artistry from pastries to pasta. Held on Friday, October 18 and Saturday, October 19, 2013 our food & wine classic also offers eight educational seminars if you would like to impress friends with knowledge of wines, cocktails and beer.
Packages are available for overnight guests, and tickets are available for purchase for individual events and seminars.
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!
* Menu items,vendors and entertainment are subject to change without notice.
Carved Prime Rib, Roasted Garlic Mashed Potatoes,
Horseradish Crème Fraiche, Watercress
Presented by Shula’s Steak House
on Friday, October 18 & Saturday, October 19
.
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 18
PHOTO COMING SOON!
Visit the Fresh Website | View the Menu
Belle & Evans Chicken Yakitori, Edamame Relish, Lemongrass Foam
Presented by Cabana Bar & Beach Club
on Friday, October 18
PHOTO COMING SOON!
Visit Cabana's Website | View the Menu
Lamb Gyro - Braised Lamb, Toasted Pita, Tzatziki Sauce
Presented by The Fountain
on Saturday, October 19
PHOTO COMING SOON!
Visit The Fountain's Website | View the Menu
“Short Rib Oscar”: Braised Beef Short Rib, Maryland Blue Crab, Asparagus, ISI Hollandaise
Presented by Todd English's bluezoo
on Friday, October 18
PHOTO COMING SOON!
Visit the Website | View the Dinner 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 18 & Saturday, October 19
PHOTO COMING SOON!
Texas Style Beef Brisket, Fried Pickles, Brioche Puree
Presented by Cib's Smokehouse
on Friday, October 18
Texas Style Beef Brisket, Brioche Puree,
Rhubarb Pudding, Garlic Chips
Presented by Cib's Smokehouse
on Saturday, October 19
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.
Hand Cut Garganelli, Veal Cheek Ragu,
Organic Vegetables, Micro Chives
Presented by Il Mulino New York Trattoria
on Friday, October 18
PHOTOS COMING SOON!
Yukon Gold Potato Ravioli,
Chanterelle Mushrooms, Truffle, Charred Onions
Presented by Il Mulino New York Trattoria
on Saturday, October 19
Fish 'n' Chips: Beer Battered Sustainable Bass, Tartar Foam, Vinegar “Chips”
Presented by Garden Grove
on Satuday, October 19
PHOTO COMING SOON!
Visit the Garden Grove Website | View the Menu
Pan Seared Shrimp “n” Grits, Pickled Okra,
Organic Tomatoes
Presented by Todd English's bluezoo
on Saturday, October 19
Visit the Website | View the Dinner Menu
Blackened Fish Sandwich, Butter Lettuce, Tomato, Caramelized Onion, Old Bay Remoulade, Sesame Seed Roll
Presented by Fresh Mediterranean Market
on Saturday, October 19
PHOTO COMING SOON!
Visit the Fresh Website | View the Menu
Crispy Shrimp, Tuna, Avocado
Presented by Kimonos on Friday, October 18
Spicy Yellow Fin Tuna,
Nori, Seasoned Rice
Presented by Kimonos on Saturday, October 19
Visit the Website | View the Dinner Menu
Open Face Tomato & Handcrafted
Mozzarella Sandwich, Sweet Basil, Locatelli
Presented by Garden Grove
on Friday, October 18
Visit the Garden Grove Website | View the Menu
Falafel – Chick Pea Fritter, Tahini, Traditional Garnish
Presented by The Fountain on Friday, October 18
Visit the Website | View the Menu
Yu Chen’s Vegetarian Bao
Presented by Cabana Bar & Beach Club
on Saturday, October 19
PHOTO COMING SOON!
Visit Cabana's Website | View the Menu
Presented by Laurent Branlard on Friday, October 18 & Saturday, October 19
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.
Fresh Raspberry and Mandarin Cream Macaroons
Intense Dark Chocolate Cake:
flourless sponge, concha mousse
Lemon Smores:
Graham cracker sable, lemon peel chocolate cream, lemon hazelnut crunch, lemon whipped cream
Exotic and Vanilla Cream Dome:
coconut dacquoise
Carrot Cake Verinne:
orange mousse, caramel sauce , soaked carrot cake, vanilla whipped cream , carrot meringue
Paris Brest:
crunchy pate a chou, praline cream , milk chocolate disk
Strawberry Sunday:
Angel food cake with strawberry compote,
whipped cream and homemade vanilla ice cream
Details Coming Soon!
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.
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.
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.
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:
Friday, October 18 and Saturday, October 19:
Chef Chris Windus is the executive chef at the celebrity chef restaurant, Todd English’s bluezoo at the Walt Disney World Swan and Dolphin Resort. He will lead his team in serving coastal cuisine at English’s 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 associate’s degree in culinary arts from the Capital Culinary Institute.
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.
B.A.R. Certified, Certified Sommelier/Asst Director of Food & Beverage
Instructor: Riesling, So Sweet and So Dry
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.
Certified Sommelier/Catering Sales Manager
Instructor: Spanish Wines
Maria is always interested in new trends and innovations within the industry; and her passion for Food & Beverage has moved her to new horizons, including the role of Catering Sales Manager. Working along side creative chefs has helped her build a respect and understanding of the craft. She strives to infuse her love for multicultural cuisine to every event, creating an inviting atmosphere and building great relationships while planning every program. In Maria’s opinion, this is the intangible prize of being in this business.
B.A.R. Certified, Certified Sommelier/General Manager of Cabana Bar & Beach Club
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.
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.
B.A.R. Certified, Certified Sommelier / Assistant General Manager of Kimonos
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.
B.A.R. Certified / Assistant Banquet Manager
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. DJ’s favorite craft brew at the moment is Rogue Chocolate Stout.
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.
Our Estate Riesling is pleasing with aromatics of lavender and other floral notes. Full of fresh fruit flavors like white peach and lychee fruit that intermingle with hints of honey and citrus. Rich and refreshing, this wine pairs well with spicy Asian Foods, creamy cheese, poultry, seafood and grilled fish.
Our 2008 Estate g3 red is a full-bodied wine with notes of vanilla and toasty oak in the bouquet. Flavors of cherry and dark fruit combine with tobacco to create a long, soft finish. g3 red is a blend of 41% Syrah, 32% Cabernet, and 27% Merlot.
*Vendors are subject to change without notice.
A to Z Pinot Gris is bright with tropical aromas of lime, kiwi, orange blossom, and tangerine as well as complex aromas of rose, melon and talc. The attack is lively, juicy and pure with wonderful lush fruit and mineral notes. Tangy citrus flavors combine with ripe peach, pear and quince notes to produce a very pretty and seamless mid-palate. The wine has good weight and great length that ultimately ends with a clean, crisp finish.
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.
The 2009 Ferrari Carano Fumé Blanc is a blend of vineyard lots from various appellations of Sonoma County — Dry Creek, Alexander and Russian River Valleys. Fruit arrived with larger yields this year, which was surprising because of low rainfall amounts during the spring and very mild weather throughout the growing season. The happy result was deliciously flavored and well-balanced Sauvignon Blanc grapes. Harvest began late-August and was completed the beginning of October. When the Sauvignon Blanc grapes arrive at the winery, each lot is gently crushed, de-stemmed and pressed into stainless steel tanks for 48 hours of cold settling. The juice is either transferred to stainless steel tanks or older French oak barrels for fermentation. The wine in barrels is sur lie aged and stirred every two weeks for four months. Individual lots are treated separately until blending to create the final Fumé Blanc blend.
From our valley floor and mountainside vineyards, our vineyards for our SIENA are farmed in shallow, rocky, low-vigor soil that adds impressive depth and concentration of flavor intensity to the wine. A year of fire and ice, we began 2008 battling heavy frost in April, fires in the summer, and heat in the early fall. Reduced yields but intensely flavored, well-balanced, ripe fruit was the happy result of a very challenging growing season. Sangiovese and Malbec grapes were harvested beginning the week after Labor Day and completed by the third week of September. This wine is primarily Sangiovese blended with Malbec. Grapes were hand-harvested, and upon entering the winery, hand-sorted and then gravity fed directly into tanks for five days of cold soaking. The wines were fermented on the skins for about 10 days until pressing, then individual lots were moved to barrels for malolactic fermentation. After fermentation was complete, the wines were blended and aged in new Hungarian puncheons and older French oak barrels in wine caves until bottling in December, 2009.
Our Pinot Noir offers aromas of juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar on the finish. Aged for 8 months in 30% new French oak, 70% upright redwood and stainless steel tanks. Enjoy this medium-bodied red wine with grilled salmon, pork tenderloin, creamy mushroom soup, and fine cuts of red meat.
Aged Chardonnay vines watch over generations of salmon returning home to spawn in the gentle flow of the Ukiah Valley watershed. This elegant Mendocino County classic is a blend of bright fruit from the cool-sites of the northern Benchlands and lush warmer-site fruit from Hopland. Ripe pear, crisp apple, and winter citrus fruit character, complemented by creamy vanilla spice. This wine expresses the ego of place … the unique expression of a carefully nurtured piece of land, made manifest in each bottle. To this end, we do without conventional pesticides and synthetic fertilizers. We treat the soil and all we grow on it as a living, life-giving system. Our winegrowing practices create special wines, and sustain the land. They also sustain our environment, the place where we live, and the people who live here.
The 2010 vintage was ideal for producing high quality, elegant wines. In Monterey, it was the coolest growing season since 1998. After a relatively wet winter and early spring, temperatures remained cool and moderate throughout the initial part of the season. Fruit development, from bud break through berry set, progressed slowly with yields just below average. A two-day heat spike in August proved challenging, but as careful picking began in early September, the quality of the fruit remained strong due to an overall cooler vintage. The resulting fruit was packed with brilliant, concentrated flavor and color. 446 Chardonnay is a single vineyard Chardonnay from San Bernabe Vineyard, part of the San Bernabe AVA in Monterey County, one of the most diverse single vineyards in the world, with multiple microclimates varying in soil types and conditions.
The 2010 vintage was ideal for producing high quality, elegant wines. In Monterey, it was the coolest growing season since 1998. After a relatively wet winter and early spring, temperatures remained cool and moderate throughout the initial part of the season. Fruit development, from budbreak through berry set, progressed slowly with yields just below average. A two-day heat spike in August proved challenging, but as careful picking began in late September, the quality of the fruit remained strong due to an overall cooler vintage. The resulting fruit was packed with brilliant, concentrated flavor and color. Monterey is known for world class Pinot Noir. Its coastal climate is moderated by the cooling influences of the Pacific Ocean, and its primarily alluvial soils are well draining. This combination of conditions lengthens the growing season and creates Pinot Noir with balance and complexity.
Tasting notes deep crimson. Currants, chocolate and anise, with subtle sweet oak nuances. Lush and intense flavors of black cherry with hints of vanilla bean. Tannins are firm and inviting, leading the way to a long supple finish. This vineyard has extreme growing conditions - temperature swings are greater here than in any other California appellation. The rugged landscape, unique microclimate and infertile soils of our Keyes Canyon Estate Vineyard produce Bordeaux varietals with low yields, small clusters, tiny berries and high skin-to-juice ratios for concentrated wines with intense varietal character. This region is ideal for producing grapes that result in complex and delicious Cabernet Sauvignon, displaying intense dark fruit flavors followed by a long, rich finish.
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.
The fruit was harvested during the early morning hours to preserve the floral aromatics and delicate flavors. The grapes were gently pressed upon arrival at the winery to minimize skin contact and phenolic extraction. Fermentation and aging were completed in stainless steel tanks at cold temperatures to guarantee vibrancy and freshness.
Our 2009 Pinot Noir is a beautiful example of classic Sta. Rita Hills Pinot Noir—delicate, subtle and endlessly layered. Notes of black cherry and worn leather explode on the nose followed by a rich brown sugar spice. Blueberry cobbler, lemon zest and freshly ground cardamom round out the palate. This is an intricate yet friendly wine and will resonate with all lovers of Pinot Noir. Full, ripe and harmonious it pairs well with lamb, turkey, salmon or pork.
This Sauvignon Blanc presents a brilliant shade of pale yellow speared by youthful streaks of green. The vintage of 2011 provided generous grapefruit aromas coupled with green lime, kiwi and a subtle zest of caper. Flavors are rich with grapefruit, guava and a lemon zest citrus combination. The wine is rich, vibrant and generous, yet elegant with a terrific crisp finish. Enjoy!
Luxurious, rich and concentrated with aromas of cherry, currant and blueberry. These are just the start of this 2006 Cabernet Sauvignon. The harmonious flavors of black cherry, anise and plush cassis explode upon tasting. This is a classic Napa Valley Cabernet which is wonderful young but has everything it needs to age beautifully.
Pale straw in color, with delicate green reflections. Intense fresh peach and pear; also, sharp citrus notes: ruby grapefruit, Clementine, orange peel. Ultra-dry, lemon zest prickery, followed with more fleshy white peach texture, bright acidity, and a crisp, clean mouthfeel.
Beautifully balanced, with attractive aromas of black fruit and spice, this smooth, ready to drink Cabernet is made with the same care afforded the highest quality, traditionally-made Bordeaux wines. Our grapes are hand-picked and then sorted by the berry for consistent quality and flavor. JUSTIN Cabernet Sauvignon spends more than a year in traditional small oak barrels to impart a depth and complexity to the wine that expresses the influence of the ancient limestone soils and unique climate of Paso Robles.
A classic cool-climate Pinot Noir with flavors of red cherry and cola supported by nuances of sweet vanilla and oak.
Pinot Grigio is, at it’s roots, the Italian name for the variety, but a number of producers from other regions have started using the Pinot Grigio name. Whether it’s called Pinot Gris or Pinot Grigio, wines made from this grape can vary stylistically and the Pinot Grigio name is often used to denote wines that are much lighter and less fruity—stylistically consistent with the Italian Pinot Grigio. The style of this Pinot Gris from MacMurray is much more fruity and exciting, deserving of the Pinot Gris nomenclature.
*Vendors are subject to change without notice.
Aromas and flavors of peach and citrus. Off dry, long finish. 1% R.S. One of our famous award winning wines.
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.
100% of our Sauvignon Blanc from Las Kuras was hand-harvested at night. We began night harvest with the 2009 vintage because it allowed us to enhance the fruit and the freshness of the wine (in addition to saving some cooling energy at the cellar). At this point of the process, we do all we can to preserve the fruit and acidity. Natural decantation in tanks followed, with slow and low temperature fermentation in stainless steel tanks and 1 month of ageing in lees. We added 11% of Semillon coming from old vines of Apalta: the result is more complexity in the nose and a rounder mid palate, to produce a very charming wine with crisp acidity and intense flavors.
All the grapes were harvested by hand in small cases of 14 kilos and carefully transported to the winery. We obtained clean and pure fruit by our state of the art optical selection. Then all the grapes were macerated up to 4 weeks to extract structure and colour. During maceration, the fermentation lasted about 2 weeks in stainless steel tanks, at 28-30° C, utilizing native yeast. After maceration 50% of the wine was aged for six months in second and third use French oak barrels to add an extra layer of complexity. The result is great fruit expression with a smooth and pleasant palate.
Bright, straw-yellow in color. Intensely aromatic on the nose, with fresh citrus aromas of lime and grapefruit, complemented by clean mineral notes. Crisp and refreshing on the palate, with a racy acidity and long, flavorful finish.
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.
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 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.
Made with 100% Viura, this rich and refreshing white is bright straw yellow with hints of green in the glass. Fragrant citrus and floral aromas plus some grapefruit tones dominate the nose and are enhanced by a hint of orange blossom. This is silky and juicy on the palate with ripe citrus and a touch of mango flavors that are backed by balanced acidity, lending this gem an appealing, bright finish.
The wines are produced mostly from the traditional Spanish Tempranillo grape and combine new world fruit intensity with old world charm.
Remarkably fresh and deep wine, with typical Rhône characteristics. Serve with fine or gently spiced dishes (saffron), grilled fish or fish soup (bouillabaisse). Also great with Mediterranean food and rockfish.
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.
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.
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.
The 2009 Les Setilles is, as usual, a stunning value from Burgundy. The wine is medium in body
with notes of green apple, pear, mineral and just a touch of smoky oak on the finish. Typical of it's 50% Meursault, a backdrop of roasted nut shines throughout.
A garnet red colour with some vivid red glimmers. On the nose, this wine gives off fruity and spicy scents. On the palate, we find the typical fresh red-fruit flavours of Pinot Noir. The tannins are well blended.
*Vendors are subject to change without notice.
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.
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.
*Vendors are subject to change without notice.
Wine produced from Prosecco grapes grown in vineyards on the Treviso hillsides. An extra dry aromatic spumante with a fine and lingering perlage and an intense and lively mousse. Residual sugar is 15 g/l.
The wine has an intense ruby red color. It offers full and complex aromas which recall ripe fruit, plum jam, mint, chocolate, and tobacco. In the mouth, the wine presents itself with good body; it is round, with soft, velvety tannins. The finish is long and lingering, leaving hints of ripe fruit on the palate.
Terrazze Della Luna (terraces of the moon) are some of the finest varietals produced by Cavit. Terrazze Della Luna wines are Trentino DOC and have won numerous awards for their high quality and true expression of their region. Selected vineyards in this part of Northern Italy are the source for exceptional fruit used to produce these fine wines. Terrazze della Luna are available in only the finest restaurants and wine shops worldwide and proudly represent the character of this wonderful Italian area. Grapes are grown in the Trentino DOC, in lower hills of Valle dell’Adige and the valley floor on ventilated and well-drained soils. Grape selection is absolutely essential, followed by soft pressing so as not to extract colour from the skins. Temperature-controlled vinification then takes place.
Terrazze Della Luna (terraces of the moon) are some of the finest varietals produced by Cavit. Terrazze Della Luna wines are Trentino DOC and have won numerous awards for their high quality and true expression of their region. Selected vineyards in this part of Northern Italy are the source for exceptional fruit used to produce these fine wines. Terrazze della Luna are available in only the finest restaurants and wine shops worldwide and proudly represent the character of this wonderful Italian area. Grapes are grown in the Trentino DOC, in hilly areas of the Valle di Cembra and Valle dell’Adige valleys. This classic “foothill climate” has features similar to those in Burgundy. Grapes are selected before soft pressing and at least one week’s maceration so as to extract the colour and soft tannins. After fermentation comes maturation, partly in oak barrels and partly in barriques. Bottling is followed by a short maturation period to allow the bouquet to develop.
A bouquet perfumed with fragrant acacia flowers, melon and subtle spice. Quite lush and smooth textured, with ripe apple, orange and honeydew flavors forming a broad base that is accented by just a hint of minerality and crisp, refreshing sweet lemon acidity.
Ruby red tending to garnet color. The aromas are fine, with delicate hints of violets. The taste is balanced, dry and well-structured with a velvety mouthfeel. It goes well with traditional dishes rich in flavor, and with grilled meats and cheeses.
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.
This blend of 70% Corvina Veronese, 25% Rondinella and 5% Sangiovese is a smooth, fullbodied cru made in an innovative ripasso style. After the harvest, the grapes from the Palazzo della Torre vineyard follow two different paths: 70% of the grapes picked are vinified immediately, and the remaining 30% are left to dry until the end of December. The fresh wine made at harvest is blended with the fermenting juice of the dried grapes, initiating a second fermentation, and rendering a more highly concentrated and complex wine. Allegrini affectionately refers to Palazzo della Torre as its “baby Amarone.”
Wine made from grapes from a generous enclosed hilly area of clayey nature, exposed to the midday sun, with an ideal microclimate. The grapes are picked ripe and rich flavors. This wine has a good visual impact, ruby red, full and excellent consistency expresses obvious toasty on a delicate spicy background.
The characteristic flavors of Verdicchio are citrus and nuts, specifically bitter almonds and lemony acid. The grape lends itself well to spumante (sparkling) wines, which are widely regarded as a local specialty on the Adriatic coast of central Italy.
*Vendors are subject to change without notice.
Most of the grapes harvested for this wine were gently bag pressed off to achieve fresh, clear and elegant juice. Some were crushed and left in contact with the skins for a few hours to increase the extraction process and to provide strength and fullness of flavor. The juice was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters. Aromas of rock melon, lemongrass and ripe gooseberry dominate with top notes ranging from tropical grapefruit to sweet capsicum adding interest to the nose. This wine displays hints of pungency in conjunction with its full fruit intensity. Overall, this is a well-balanced wine showing palate weight, sweet fruit flavors and the crisp, expressive acidity associated with this style.
The grapes were harvested from late March to mid April 2010. After harvest, the grapes were de-stemmed then underwent a three to five-day cold soak prior to fermentation in closed-top fermenters. A number of yeast strains were used to provide a complex range of flavors. Ferment temperature peaked at 28°C ensuring good color and tannin weight with a post ferment maceration period softening and integrating those tannins to achieve smooth integration. The wine was then drained and racked to a mix of wooden and stainless steel tanks and barrels for malolactic fermentation to naturally soften the acidity. Deep garnet red in color, this wine exhibits cherry, plum and blackberry fruits accentuated with savory spice highlights. It has a fleshy mid-palate displaying ripe cherry, subtle spice and rich, velvety tannins, with fruit weight carrying the full length of the palate to its finish.
*Vendors are subject to change without notice.
The grapes are primarily from the Yarra Valley of Victoria. All fruit was harvested in the cool of the night to retain flavor and color intensity.
Aromas of peach and melon gain complexity with subtle oak notes. These fruit aromas develop across the creamy and smooth palate, supported by subtle oak nuances.
Most of the grapes came from the Coonawarra regions of South Australia's Limestone Coast. These regions are famous for outcrops of red soil that lie above a hard layer of coastal limestone.
Vibrant and complex aromas of spicy, red berry fruit, cinnamon and clove spice. The same abundant, vibrant fruit is refl ected on the palate which also shows a hint of licorice, sweet cinnamon spice, and subtle cedary French oak.
Medium bodied, crisp and with a spicy aroma. An Italian reflection of this beguiling varietal with inherent fruitiness and good texture along with a lively, zesty natural acidity.
Produced with not so much as a whiff of oak, this can be a delightful alternative to chardonnay and with its inherent fruitiness, a great substitute for sauvignon blanc.
You say "Shiraz," I say "Syrah" - it's the same grape none-the-less. In France it is known and grown as Syrah, and responsible for some of the Northern Rhone's big, bold red wines. However, in Australia and South Africa it goes by "Shiraz."
Shiraz is touted as Australia's spicy, big-hitting red wine. The Barossa and Hunter Valleys along with McLaren Vale are Australia's dominating Shiraz growing regions. As for the grape, it is a deep-purple color and produces medium to full-bodied wines.
*Vendors are subject to change without notice.
A new release from Thelema, this wine is a fresh and exciting blend of a number of different varieties. Aged in mature oak barrels, it exhibits red fruit flavours with a clean, round finish.
This charming, easy-drinking Moscato offers juicy flavors of peach, apricot, lychee and orange blossom. A lively jolt of acidity keeps it fresh, fruity and fun. Fancy enough for a special occasion toast, yet sweet-natured enough to enjoy every day, this bright and cheerful bottling is sure to capture your heart.
*Vendors are subject to change without notice.
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.
*Vendors are subject to change without notice.
Visit us on the Crescent Terrace at the following times to learn how to craft mouth-watering cocktails with Kettle One Vodka:
6:30, 7:15, and 8:00 Friday, October 18 and Saturday, October 19
The crisp, sophisticated taste of Ketel One Vodka is inspired by over 300 years of family distilling expertise. Crafted from small batches, Ketel One Vodka delivers an exceptional drinking experience, whether sipped pure or in cocktails.
*Vendors are subject to change without notice.
With over 30 styles of beer, Samuel Adams has been brewing quality beer since 1984 and is proud to be an American Craft Brewer.
Rogue Ales are made with the finest hops and barley malt, free range coastal water and Pacman top fermenting proprietary yeast. Preservative, additives, chemicals: Never! Rogue does not pasteurize its products.
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.
Terrapin Beer Company was born when two brewers met while working together at a microbrewery in Atlanta. Looking around at what other breweries in the SE were doing, Spike and John felt they could make a contribution. Realizing that anyone could make just another pale ale, brown ale or stout, Spike and John set their sights on crafting beers unlike any that were currently available in the SE.
Bell's Brewery, Inc. began in 1985 with a quest for better beer and a 15 gallon soup kettle. Since then, they have grown into a regional craft brewery that employs more than 165 people over an 18 state area, in addition to Puerto Rico and Washington DC. The dedication to brewing flavorful, unfiltered, quality craft beers that started in 1985 is still with them today.
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 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.
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.
*Vendors are subject to change without notice.
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. 18, 2013 4:30 p.m.
Last: Saturday Oct. 19, 2013 4:30 p.m.
Price: $45 inclusive per person
Instructor: Tony Porcellini
Certified Sommelier / Director of Food & Beverage
Discover the broad range of Riesling styles. Known mostly for its highly aromatic and sweet honey flavor profile, we will discuss (and taste!) both dry and sweet variations as well as light to full-bodied alternatives. The versatility of this noble grape allows for pairing with anything from salads to seafood to sweets.
First: Friday Oct. 18, 2013 4:30 PM
Last: Saturday Oct. 19, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Luciano Sperduto
B.A.R. Certified, Certified Sommelier / Assistant Director of Food & Beverage
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: Maria Marcano
Certified Sommelier / Catering Sales Manager
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. 18, 2013 4:30 PM
Last: Saturday Oct. 19, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Kristian LaPlante
Certified Sommelier / Director of Restaurants
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. 18, 2013 4:30 PM
Last: Saturday Oct. 19, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Olivier Zambaux
Certified Sommelier / Assistant Director of Banquets
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. 18, 2013 4:30 PM
Last: Saturday Oct. 19, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Lindsay Skillman
B.A.R. Certified, Certified Sommelier / General Manager of Cabana Bar & Beach Club
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. 18, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Chad Lobner
Certified Sake Expert / General Manager of Todd English’s bluezoo
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. 18, 2013 4:30 PM
Price: $45 inclusive per person
Instructor: Brian Exner
B.A.R. Certified, Certified Sommelier / General Manager of Kimonos
Instructor: DJ Robertson
Assistant Banquet Manager
New this year to our Food & Wine Classic line up!
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!
Instructor: Chef Robert Ciborowski
Executive Chef
$60 (inclusive) per person when purchased on its own OR get this class for $45 (inclusive) per person when purchased as part of a room package.
Click here for and important notice regarding audio/video recording of events.
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: $85 inclusive per person.
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!
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 2012 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!
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 18 and Saturday, October 19, 2013
The Current – 5:30pm -7pm
Four Divo – 7:05pm -7:25pm
Beu Sisters – 7:30pm - 9pm
THE CURRENT
Introducing The Current: a hip collection of musical chameleons able to cross all genres and transform into The Dance Current, The Acoustic Current, The MoTown Current, The Rock Current, The Latin Current, and The Glam Rock Current. Whether you want one genre or all of them, The Current can morph effortlessly throughout the evening, physically changing the look and feel of the band as the night progresses.
FOUR DIVO
Four Divo brings together dynamic performers from the world of Opera, Rock, Broadway, and Classical Crossover establishing scholarships for underprivileged kids in the performing arts.
Like no other voice and harmonic experience, the synergies of Four Divo are as unique and masterfully blended as the magnificent performers themselves - A vocal masterpiece.
THE BEU SISTERS
The Beu Sisters are a self-contained trio, expressing a Pop/Urban sound that blends mystical melodies and affirmative recitations over neo-symphonic beats. The artistic rendering of the sisters' orchestral, 3 part harmony creates the dynamic foundation of this unique and refreshing musical experience. The first single and video from the EP "Beu~tiful Vol. 1" is "Definition of a Lady," which captures their playful journey of self-expression and creative empowerment with elegance, grace and beu-ty.
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.
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.
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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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.
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.
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.
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 $300* and you may also add seminar tickets to your package for an additional fee. Call 888-828-8850 to make your reservation.
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 $586* and you may also add seminar tickets to your package for an additional fee. Call 888-828-8850 to make your reservation.
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.
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.
Todd English’s bluezoo will be presenting the following at the 3rd Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18: “Shrimp Cocktail" Steamrollers
Saturday, October 19: Pan Seared "Shrimp n Grits", Seared Local Shrimp, Anson Mills Cheese Grits
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.
Shula’s will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:Friday, October 18 & Saturday, October 19: Carved Prime Rib, Roasted Garlic Mashed Potatoes
Visit the Website
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.
Il Mulino will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18: Free Form “Lasagna”, Herbed Ricotta, Fresh Pasta Ribbons, Seasonal Organic Vegetables, Mushrooms, Pecorino
Saturday, October 19: Fried Calamari, Spicy Marinara
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.
The Cabana Bar & Beach Club will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18: Pork Carnitas - Braised Pork, Sofrito, Pita, Pico de Gallo, Iceberg Lettuce
Saturday, October 19: Blackened Fish Taco, Cabbage, Pico de Gallo, Cilantro
Visit the Web Site
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.
Garden Grove will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18 and Saturday, October 19: Jumbo Lump Crab Cake Sliders, Iceberg Lettuce, Old Bay Aioli, Sesame Rolls
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.
Kimonos will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18: Dragon Roll - Crispy Shrimp, Tuna, Avocado
Saturday, October 19: Spicy Yellow Fin Tuna, Nori, Seasoned Rice
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.
The Fountain will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18 & Saturday, October 19: Falafel, Chickpea Fritter, Tahini, Traditional Garnish
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.
Fresh will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18 and Saturday, October 19: Custom Blended Mini Burger, Cheddar Cheese Roll, Truffle Aioli, Caramelized Onions
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.Picabu will be presenting the following at the 4th Annual Swan and Dolphin Food & Wine Classic:
Friday, October 18 and Saturday, October 19: Taqueria-Corn Tortilla Barbacoa of Beef, Braised Pork, Organic Vegetables, Cheddar Cheese, Lime Wedge, Lettuce, Onion, Shaved Radish, Pico de Gallo, Assorted Hot Sauces
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