• Wednesday, November 21, 2018
The Complete Guide to the 2018 Swan and Dolphin Food & Wine Classic

The Complete Guide to the 2018 Swan and Dolphin Food & Wine Classic

The Walt Disney World Swan and Dolphin Resort’s annual Food & Wine Classic returns this year on October 26 and 27 from 5:30 PM to 9:00 PM each night. This year’s festivities include more than 60 food stations, eleven different food and beverage seminars, a beer garden, and the weekend ends with a Bubbles Brunch on Sunday.

Educational Seminars/ Pairing Experiences

Wine Blending
  • Instructor: Luciano Speduto – B.A.R. Certified, Certified Sommelier, Assistant Director of Food & Beverage
  • Date & Time: Friday, October 26 at 4:30 PM & Saturday, October 27 at 4:30 PM
  • Cost: $50 per person

This hands-on seminar offers guests the opportunity to “become more adventurous and knowlegable about the art of wine and always purchase the right bottle for every occasion” with an in-depth look at the origins on wines, components of barrel samples, and the variety of grapes. After a detailed lesson on the delicate process of making wine, you’ll have the chance to blend your own Meritage.

Italian Wines
  • Instructor: Kristian La Plant – Certified Sommelier, Director of Restaurants
  • Date & Time: Friday, October 26 at 4:30 PM & Saturday, October 27 at 4:30 PM
  • Cost: $50 per person

The Italian Wines seminar is probably the closet you could get to traveling through Italy’s wine country without leaving Florida. The class explores the three main wine regions of Italy, offering a new appreciation to the passion Italians have for wine and how it is influenced by their food. You’ll also get a lesson on the history of wines and how they have evolved to modern tastes without losing their Italian traditions.

Base to Bubbles
  • Instructor: Olivier Zambaux – Certified Sommelier, Director of Banquets
  • Date & Time: Saturday, October 27 at 4:30 PM
  • Cost: $50 per person

Champagne enthusiasts can check out the Base to Bubbles seminar to learn everything they need to know about champagne including how important land, climate and cultivation of grapes are to the process of creating champagnes. You’ll also find out about the five key regions of champagne and where to find different styles all over the world. At the end of the session, put all you new knowledge to work with a blind champagne testing that will help your sight, taste and smell skills to identify a variety of styles.

Beer Please
  • Instructors: Brian Exner – B.A.R. Certified, Certified Sommelier, Assistant Director of Banquets & DJ Robertson – B.A.R. Certified, Director of Purchasing
  • Date & Time: Friday, October 26 at 4:30 PM
  • Cost: $50 per person

The Beer Please seminar is the perfect place to widen your knowledge of micro brews and craft beers from all over the world. You’ll also learn how the brewing process differs between different styles of beer and what impact they have on the future of the food and beverage industry. After getting a detailed less on the brewing process, the session ends with a tasting of several brew styles and their perfect food pairings.

Riesling, So Sweet & So Dry
  • Instructor: Jenna Kunster – Certified Sommelier, Sales Manager, Catering
  • Date & Time: Friday, October 26 at 4:30 PM
  • Cost: $50 per person

Explore the broad range of Riesling styles, from dry to sweet, and how the versatile grapes used to make the wine make it easy to pair with a variety of different dishes like salads, seafood, and desserts. This seminar teaches you everything you need to know about the highly aromatic wine with a sweet honey flavor profile!

Craft Cocktails
  • Instructor: Ariel Bruckner – Certified Sommelier, B.A.R. Certified, General Manager of bluezoo
  • Date & Time: Friday, October 26 at 4:30 PM & Saturday, October 27 at 4:30 PM
  • Cost: $50 per person

Learn how to make classic cocktails such as an Old Fashioned, Whiskey Sour, Gin Fizz or a Cosmopolitan at home during this lesson on the art of craft cocktails. Bruckner will explain the components of an excellent cocktail.

Fine Art of Sushi and Sake
  • Instructors: Robert Ciborowski – Executive Chef & Joe O’Donnell – Certified Sake Professional, Associate Director of Event Management
  • Date & Time: Friday, October 26 at 4:00 PM
  • Cost: $85 per person

This seminar is a dual lesson on the art of sushi and the masterful brewing of sake that will make you feel like you’ve traveled to Japan for the afternoon. The instructors will offer helpful tips on identifying quality sushi and how to purchase the right sake to pair it with based on flavor profiles and styles.

The Cheese Course
  • Instructors: Olivier Zambaux &  Ed DiAntonio – Certified Sommelier, Director of Catering/Event Management
  • Date & Time: Saturday, October 27 at 2:30 PM
  • Cost: $85 per person

Learn all about the world of cheese, its many different styles, and how each style pairs with select wines from all over the world.

Pasta Making
  • Instructor: Robert Ciborowski
  • Date & Time: Saturday, October 27 at 2:30 PM
  • Cost: $85 per person

There is no one better to learn the art of pasta making from than the expert behind the Food & Wine Classic, chef Robert Ciborowski. Guests will have the opportunity to assist key members of his culinary team in preparing three different types of specialty pastas, starting by preparing the dough from scratch. Other perks of this seminar include learning Grandma Cib’s recipe for potato gnocchi and a glass of wine from the chef’s home state (California) to sip on while enjoying a dish of your own homemade pasta.

The Grand Tasting Experience
  • Instructor: Matthew Citriglia – Southern Glazer’s Director of Wine Education, Master Sommelier
  • Date & Time: Saturday, October 27 at 2:00 PM
  • Cost: $300 per person

The “Best of the Best: Grand Cru” Tasting is a one-of-a-kind experience, with a full afternoon with 3 flights of Grand Cru wines, Chef’s Table menu pairings from Executive Chef Rober Ciborowski, and a Champagne Reception. “Grand Cru” means “great growth”, a phrase that has an extra important meaning in relation to wines and their quality, aging processes, and market prices. This Grand Tasting event offers the opportunity to learn how iconic wines with historic significance are made.

Sunday Bubbles Brunch

The weekend ends with a Sunday Bubbles Brunch at Il Mulino New York Trattoria on Sunday, October 28 from 9:30 AM to 1:30 PM. The menu consists of the standard brunch essentials as well as some not-so-traditional offerings prepared by the restaurant’s award winning chefs. One glass of complimentary champage or a specialty mimosa is included in the price of the event, as well as an option to upgrade to bottomless beverages when you arrive. For reservations, call 888-828-8850.

Menu
  • Chicken Fried Chicken: Served with Potato Pureé, Pickled Carrots, and Peppered Milk Gravy
  • Lobster Benedict: Butter Poached Maine Lobster Tail with a Toasted English Muffin, Wilted Spinach, Poached Egg, and Hollandaise
  • Saltimbocca: Veal Scaloppini, Shaved Prosciutto, and Sage with Madeira sauce
  • Steak and Eggs: Seared Angus Rib Eye, Fried Egg Mushroom, braised Cipollini, and Onion Sauce Bordelaise
  • Striped Bass Limone: Seared Atlantic Striped Bass and Aged Carnaroli Rice Romanseco with Meyer Lemon Vin Blanc
  • Penne Shrimp alla Vodka: Quill Shaped Pasta with Gulf Shrimp and Red Vodka Sauce

Tickets

As usual, there are a few different ticket options for the event this year. Standard Causeway tickets are valid for one day of the event, either Friday OR Saturday. Standard Causeway tickets can be upgraded to include entrance to the Beer Garden for an upcharge. A La Carte booklets are available for people who don’t want all you can eat access, and include 25 tickets that can be redeemed for food and beverages. Menu items on the Causeway range between two and six tickets per dish.

  • Standard Causeway Event Ticket: $119.55 per person
  • Standard Causeway + Beer Garden Access Ticket: $145.90 per person
  • A La Carte Ticket Booklets: $50 per person
  • Sunday Bubbles Brunch: $89 per person

Food Stations & Menus

Main Causeway
  • Bavarian-Style Warm Pretzel presented by Phins: Served with German Mustard & Lager-Beer Cheese (phins) (Friday)
  • Vietnamese Lemongrass Meatballs presented by Cabana Bar and Beach Club: Served on a Stick with Vermicelli Noodles, Pickled Vegetables, and Sriracha Espuma (Friday)
  • Roasted & Smoked Iberico Pork presented by Cib’s Smokehouse: With Fennel Puree, Honey Caramelized Apple, and Buttered Turnip  (Friday)
  • Southwest Steak Salad presented by Fresh Mediterranean Market: Local Lettuces, Black Beans, Roasted Corn,topped with Smoked Jalapeno Dressing (Friday)
  • Hickory Smoked Chopped Burnt Brisket Ends presented by The Fountain: Served on a Toasted Hoagie Roll with Pommery Mustard Spread, Texas-Style BBQ Sauce (Friday)
  • Shake & Bake-Style Southern Fried Chicken presented by Picabu: With Black Eyed Pea Puree, White Cheddar Fondue, Bacon Infused Roasted Garlic Gravy (Friday)
  • Egg Yolk Anolini alla Parmigiana presented by Il Mulino: With Foraged Mushrooms, Modena Ham, and Pork Brodo  (Friday)
  • Dynamite Rock Shrimp presented by bluezoo: Served with Late Season Zellwood Corn, Wasabi Foam, Matsutake and Japanese Eggplant, and Crispy Lotus Root  (Friday)
  • Maryland Crab Cake Slider presented by Garden Grove: Maryland Blue Crab, Old Bay, and Remoulade, on a Toasted Brioche Bun  (Friday)
  • Tropical Fruit Charlotte: Passion Fruit Mini Charlotte with Vanilla Cremeux, Mango Coulis, and Coconut Cable (Friday)
  • All Chocolate Choux: Crunchy Chocolate Choux with Chocolate Cremeux, Chocolate Whipped Cream, and Chocolate Sable (Friday)
  • Blackberry Bubble Cup: Blackberry Compote, Mascarpone Cream, and Blackberry Marshmallow and Strawberry Crispy Pearls (Friday)
  • Oven Roasted Beef Rib Eye presented by Shula’s Steak House: With Yukon Gold Mashed Potatoes, Mushroom Duxelles, and a Bordelaise Sauce (Friday & Saturday)
  • Brown Butter Poached Maine Lobster presented by Todd English: Poached Maine Lobster on a Toasted Brioche Bun with Lemon Aioli and Frisee (Friday)
  • Hand Crafted Bacon presented by Cib’s Smokehouse: Served with Hay Smoked Potato Gnocchi, Black Truffle, Thai Chili Brussels Sprouts, and Grape “Pudding” (Saturday)
  • Thai Chicken Salad presented by Fresh Mediterranean Market: Hammock Hollow Lettuce, Green Papaya, and Tamarind-Ginger Dressing (Saturday)
  • Beef Slider presented by The Fountain : Mini Beef Burger topped with Truffle Aioli, Applewood Smoked Bacon, and Roma Tomato Chutney (Saturday)
  • Choriqueso Torta presented by Picabu: Homemade Chorizo Sausage with Roasted Poblano Peppers, Cotija Cheese, and Tomatillo Talsa “Aioli” (Saturday)
  • Braised Beef Agnolotti presented by Il Mulino: With Caponata Agrodolce, Baby Leeks, and Glace de Vande “Mornay”(Saturday)
  • Gooey Spicy Ham & Cheese Fritters presented by Cabana Bar and Beach Club: With Creamy Roasted Tomato Sofrito and Romano Crackers (Saturday)
  • Striped Bass presented by bluezoo: Sauce Verte, Garbanzo Puree, Marcona Almond, and Chorizo (Saturday)
  • Dragon Roll presented by Kimonos: Crispy Shrimp, Yellowfin Tuna, Haas Avocado, and Kewpie Mayonnaise (Saturday)
  • Banana Lime Tart: Clafoutis with Passion Fruit Marinated Bananas and Lime Peel Bavaroise, topped with a sugar flower (Saturday)
  • Nutella Truffle: Hazelnut Cremeux with Hazelnut Crunch and Hazelnut Dacquoise (Saturday)
  • Raspberry Litchi Bubble: Raspberry Compote, Litchi Bavaroise, Raspberry Sauce, and Raspberry Marshmallow (Saturday)
Carnival Corner
  • Little Smokies Sausage: With Sweet Brown Sugar BBQ Sauce and Cheez Its (Friday & Saturday)
  • Frito Pie: House Made Chili, Corn Chips, Sour Cream, Pico de Gallo, and Cheddar Cheese with your choice of hot sauces (Friday & Saturday)
  • Funfetti Fried Oreo Cookie: Drizzled with Dark Chocolate Ganache (Friday & Saturday)
Chinatown
  • Yu Chen’s Crispy Duck: In a Steamed Bun with Cucumber and Hoisin (Friday & Saturday)
  • Shanghai Dumpling: Pan Roasted Pork Dumpling with Spicy Sauce (Friday & Saturday)
Bubble Lounge
  • Buttered Popcorn
  • Smoked Salmon Toast: Loaded with Egg, Chive, Parmesan Snow on a Rye Crisp (Friday & Saturday)
  • Candied Detroit Beet, Burrata, & Almond “Parfait” (Friday & Saturday)
  • Deviled Eggs (Friday & Saturday)
  • Open Face Roast Beef Sandwich: Rare Roasted Angus Beef with Horseradish Crema on Black Bread (Friday & Saturday)
  • Smoked Trout Salad: With Chives, English Mustard, and English Cucumber (Friday & Saturday)
  • Gougeres (Friday & Saturday)
The Pig and the Poke
  • Finely Shaved Ice: Guava, Pineapple, Coconut Cream, Passion Fruit, Lychee, Kiwi, or Mango Flavors (Friday & Saturday)
  • Traditional Earth Baked Kalua Pork: With Steamed White Rice, Barrel Aged Tamari, and Napa Cabbage (Friday & Saturday)
  • Tuna Poke: Hawaiian Yellowfin Tuna, Koho Sushi Rice, Avocado Relish, and Crispy Fried Wontons (Friday & Saturday)
Beer Garden
  • Jager Schnitzel: Lightly Breaded Pork Cutlet with German Mustard and Mushroom Gravy (Friday & Saturday)
  • Berliner Doner Kabab: A Warm Buttered Flatbread loaded with Spit Roasted Strauss Farms Veal, Garlic and Parsley Yogurt Sauce, Red Cabbage and Onions (Friday & Saturday)

Beverages/Wine Tastings

In addition to beer and sake options available at select food stations, the event also features a large variety of brews in the Beer Garden and wine selections from all around the world.

Beer Garden’s Featured Breweries
  • Phins & Feathers
  • Brew Hub
  • Samuel Adams
  • MIA Brewing Co.
  • Central 28 Beer Company
  • High Heel Hrewing
  • JDub’s Brewing Company
  • Highland Brewing Company
  • Swamp Head Brewery
  • Terrapin Beer Co.
  • Bell’s Brewery
  • Diver Down
  • Keybilly Island Ale
  • Original Sin Hard Cider
  • Maeloc Hard Cider
Argentina
  • Susana Balbo Rosé
  • Susana Balbo Malbec
Australia
  • 19 Crimes Hard Chardonnay
  • Penfolds Max’s Shiraz Cabernet Sauvignon
Italy
  • Marchesi di Barolo Gavi
  • Marchesi di Barolo Barbera
  • Antinori Guado al Tasso Scalabrone
  • Atinori Guado al Tasso Bruciato
  • Merotto Colbelo Prosecco
  • Cliffhanger Rosso
  • Castello del Poggio Moscato d’Asti
  • Castello del Poggio Chianti Classico
  • Tenuta di Arceno Chianti Classico
  • Tenuta di Arceno Chianti Classico Reserva
  • Terlato Pinot Grigio
  • Cusumano Nero d’Avola
  • Santa Margherita Prosecco
  • Santa Margherita Sparkling Rosé
Japan
  • Ty Ku Cucumber
  • Ty Ku Coconut
California
  • Beckon Chardonnay
  • Beckon Pinot Noir
  • Emmolo Sauvignon Blanc
  • Conundrum Red Blend
  • Pomelo Sauvignon Blanc
  • Folie a Deax Pinot Noir
  • Ferrari-Carano Chardonnay
  • Ferrari-Carano Siena Red Blend
  • Charles Krug Chardonnay
  • Purple Heart Red Blend
  • BonAnno Chardonnay
  • BonAnno Pinot Noir
  • Layer Cake Rosé
  • Cherry Pie “Three Vineyards” Pinot Noir
  • Talbott “Kali Hart” Chardonnay
  • J Vineyards Pinot Noir
  • Adorada Pinot Gris
  • Bonterra Cabernet Sauvignon
  • Rodney Strong “Charlotte’s Home” Sauvignon Blanc
  • Rodney Strong Russian River Pinot Noir
  • Noble Vines Chardonnay
  • Noble Vines Pinot Noir
  • Imagery Sauvignon Blanc
  • Imagery Chardonnay
  • Raeburn Chardonnay
  • Avalon Cabernet Sauvignon
  • Moobuzz Chardonnay
  • Moobuzz Pinot Noir
  • Sea Monster White Blend
  • Broadside Cabernet Sauvignon
  • Clos Pegase “Mitsuko’s Vineyard” Chardonnay
  • R. Cohn “Silver Label” Cabernet Sauvignon
  • Pedroncelli Sauvignon BLanc
  • Pedroncelli Friends Red
  • Landmark Vineyards “Overlook” Chardonnay
  • Landmark Vineyards “Overlook” Pinot Noir
France
  • Jean Luc Colombo “La Dame du Rouet” Rosé
  • Jean Luc Colombo “Les Fees Brunes” Crozes-Hermitage Syrah
  • Jadot Pouilley-Fuisse
  • Jadot Pinot Noir
New Zealand
  • Oyster Bay Chardonnay
  • Oyster Bay Pinot Noir
Spain
  • Torres Pazo das Bruxas Albarino
  • Torres salmos priorat
  • Juan Gil Dry Muscat
  • Juan Gil Silver Label Monastrell
St. Augustine
  • Florida Mule
  • Old Fashioned
Oregon
  • Four Graces Pinot Gris
  • Four Graces Pinot Noir
Washington
  • Hedges CMS Sauvignon Blanc
  • Hedges CMS Red Blend
  • North by Northwest NxNW Chardonnay
  • North by Northwest NxNW Cabernet Sauvignon

Ready to get your tickets for the 2018 Food & Wine Classic? Purchase tickets and reserve your spot at the seminars of your choice here.

 

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