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  • Saturday, December 7, 2019

The 2019 Swan & Dolphin Food and Wine Classic

The Walt Disney World Swan & Dolphin Resort is celebrating the 10 year anniversary of the Food and Wine Classic this year starting on November 8. The two-day festival of culinary delights includes food stations, interactive seminars led by experts, live entertainment, and so much more! You can explore the delicious food and drink stations on November 8 and 9 from 5:30 PM to 9:00 PM on both days.

Food Stations & Menus

Main Causeway – Friday Menus
  • Hand Crafted Smoked Duroc Pork Belly (presented by Smokin’ D’s BBQ): Made with beer bread puree, honey fluid gel, pickled pearl onion, and crispy onion chards
  • Dynamite Rock Shrimp (presented by Todd English’s bluezoo): Served with late season zellwood corn, wasabi foam, matsutake and japanese eggplant, and crispy lotus root
  • Vegetarian Rise Bowl (presented by Cabana Bar & Beach Club): Roasted vegetables, seasoned sushi rice, and tempura crunch
  • Beef Slider (presented by The Fountain): Mini beef burger with truffle aioli, applewood smoked bacon, roma tomato chutney, and butter lettuce
  • House-made Lardo Agnolotti dal Plin (presented by Il Mulino New York Trattoria): Bay scallops, braised leeks, house-made pancetta, and pea
  • Maryland Crab Cake Slider (presented by Garden Grove): Maryland blue crab with Old Bay and remoulade on a toasted brioche roll
  • Kimonos Roll (presented by Kimonos): Ahi tuna, yellowtail, sustainable salmon, and wasabi mayonnaise
  • Thai Chicken Salad (presented by Fresh): Hammock hollow lettuce, green papaya, tamarind ginger dressing)
  • Barbacoas Beef Taco (presented by Picabu): Ancho chile braised beef, minced red onion, lime wedge, lime cilantro, chimichurri sauce
  • Key Lime Curd Frangipane (presented by Chef Laurent Branlard)
  • Chocolate Peanut Ganache-filled S’mores (presented by Chef Laurent Branlard)
  • Oven Roasted Angus Beef Tenderloin (presented by Shula’s Steak House): Idaho mashed potatoes, caramelized field mushrooms, sauce bordelaise
  • Poutine
Beer Garden – Friday Menu
  • Bavarian Style Warm Pretzel: Served with German mustard and lager beer cheese
  • Kentuckyaki Chicken Wings: Smoked chicken wings with a cilantro lime dipping sauce
  • Wagyu Sloppy Jo: Served with a pickle chip
Carnival Corner – Friday Menu
  • Funfetti Fried Oreo Cookie: Served with Dark Chocolate Ganache
  • Mac & Cheese
  • Chicken “Chips”
  • Grilled Sausage Sandwich: Topped with Peppers, Onions, and Red Hots
Chinatown – Friday Menu
  • Yu Chen’s Crispy Duck: Steamed Bun, Cucumber, Hoisin Sauce
  • Shanghai Dumpling: Pan Roasted Pork Dumpling with Spicy Sauce
The Pig & The Poke – Friday Menu
  • Finely Shaved Ice – Tropical Flavors: Guava, Pineapple, Coconut Cream, Passion Fruit, Lychee, Kiwi, and Mango
  • Traditional Earth Baked Kalua Pork: Steamed White Rice, Barrel-Aged Tamari, and Napa Cabbage
  • Tuna Poke: Hawaiian Yellowfin Tuna, Koho Sushi Rice, Avocado Relish, and Crispy Fried Wontons
Hang 10 Area – Friday Menu
  • Fry Basket: Clams, Shrimp, Oysters, Fries with Malt Vinegar, Traditional Tartar Sauce, and Lemon
  • Hearts of Palm Ceviche: Thinly sliced fresh hearts of palm, lime juice, Bermuda onions, bell pepper, and chili peppers
Main Causeway – Saturday Menu
  • Smoked Kurobuta Shoulder (presented by Smokin’ D’s BBQ): Served with barrel-aged Carolina barbeque sauce, butter beans, pickled watermelon rinds
  • Pan-seared Rock Fish, cotechino (presented by Todd English’s bluezoo): Accompanied by toasted fregola, romanesco, and “lambruesco”
  • Arkansas “BLT” (presented by Cabana Bar & Beach Club): Fried green tomato, thick cut double smoked bacon, iceberg lettuce, and mayo
  • Crispy Southern Style Fried Chicken (presented by The Fountain): Served with orange blossom honey hot sauce, sour pickle chips
  • Organic Kabocha Squash Ravioli (presented by Il Mulino New York Trattoria): pumpkin seed and sage “gremolata”, pumpkin crema, and pecorino
  • Seared Salmon (presented by Garden Grove): With caramelized cabbage, sauce soubise, and chestnut gnocchi “ossolani”
  • Dragon Roll (presented by Kimonos): Crispy shrimp, yellowfin tuna, haas avocado, and kewpie mayonnaise
  • Vegan Pho (presented by Fresh): Made with rice noodles, bok choy, carrot, bamboo shoot, vegetable broth, hoisin, sriracha
  • Torta A Hogada (presented by Picabu): Thinly sliced pork, roasted jalapeno peppers, avocado, and salsa Roja
  • Berry Pavlova (presented by Chef Laurent Branlard)
  • Molten Chocolate Bananas Foster (presented by Chef Laurent Branlard)
  • Oven-roasted Angus Beef Tenderloin (presented by Shula’s Steak House): With Idaho mashed potatoes, caramelized field mushrooms, sauce bordelaise
  • Poutine
Beer Garden – Saturday Menu
  • Bavarian Style Warm Pretzel: Served with German mustard and lager beer cheese
  • Kentuckyaki Chicken Wings: Smoked chicken wings with a cilantro lime dipping sauce
  • Wagyu Sloppy Jo: Served with a pickle chip
Carnival Corner -Saturday Menu
  • Funfetti Fried Oreo Cookie: Dark Chocolate Ganache
  • Mac & Cheese
  • Chicken “Chips”
  • Grilled Sausage Sandwich: Peppers, Onions, and Red Hots
Chinatown – Saturday Menu
  • Yu Chen’s Crispy Duck: Steamed Bun, Cucumber, Hoisin Sauce
  • Shanghai Dumpling: Pan Roasted Pork Dumpling with Spicy Sauce
The Pig & The Poke – Saturday Menu
  • Finely Shaved Ice – Tropical Flavors: Guava, Pineapple, Coconut Cream, Passion Fruit, Lychee, Kiwi, and Mango
  • Traditional Earth Baked Kalua Pork: Steamed White Rice, Barrel-Aged Tamari, and Napa Cabbage
  • Tuna Poke: Hawaiian Yellowfin Tuna, Koho Sushi Rice, Avocado Relish, and Crispy Fried Wontons
Hang 10 Area – Saturday Menu
  • Fry Basket: Clams, Shrimp, Oysters, Fries with Malt Vinegar, Traditional Tartar Sauce, and Lemon
  • Hearts of Palm Ceviche: Thinly sliced Fresh hearts of palm, lime juice, bermuda onions, bell pepper, and chili peppers

Beverages & Wine Tastings

Featured Breweries
  • Funky Buddha Brewery
  • Diver Down
  • Crooked Can Brewing Company
  • Cigar City Brewing
  • Kentucky Bourbon Barrel Ale
  • Sixpoint Brewery
  • Uinta Brewing
  • Tsingtao Beer
  • Founders Brewing Co.
  • New Belgium Brewing
  • Lucky Buddha Enlightened Beer
  • Phins & Feathers Pale Ale
  • Brew Hub Beer
  • Samuel Adams
  • MIA Brewing Co.
  • Central 28 Beer Company
  • High Heel Brewing
  • 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
Wine Offerings- Japan
  • Ty Ku Black Sake 
  • Ty Ku Silver Sake
Wine Offerings – Australia
  • Trinchero Angrove Family Crest Chardonnay
  • Trinchero Angrove Family Crest GSM
  • Barossa Valley Estate GSM
  • Barossa Valley Estate Cabernet Sauvignon
  • St. Hubert’s Chardonnay
  • St. Hubert’s Cabernet Sauvignon
Wine Offerings – California
  • J Vineyards Cuvee 20 Brut
  • J Vineyards Brut Rosé
  • Plungerhead Unoaked Chardonnay
  • Plungerhead Petite Syrah
  • BECKON Chardonnay
  • Excelsior Mad Genius Cuvee
  • Red Emmolo Sauvignon Blanc
  • Conundrum Red Blend
  • Broadside Cabernet Sauvignon
  • Seamonster White Blend
  • Ferrari-Carano Chardonnay
  • Ferrari-Carano Pinot Noir
  • Charles Krug Sauvignon Blanc
  • Purple Heart Red Blend
  • Layer Cake Rosé of Pinot Noir
  • Layer Cake Cabernet Sauvignon
  • Laguna Chardonnay
  • Bear Flag Zinfandel
  • Bonterra Sauvignon Blanc (on tap)
  • 1000 Stories Bourbon Aged Zinfandel (on tap)
  • Rodney Strong Rosé of Pinot Noir
  • Rodney Strong Upshot Red
  • Z Alexander Brown Chardonnay
  • Z Alexander Brown Pinot Noir
  • Imagery Sauvignon Blanc
  • Imagery Cabernet Sauvignon
  • Raeburn Chardonnay
  • Raeburn Pinot Noir
  • Kendall Jackson Vintner’s Reserve Chardonnay
  • Kendall Jackson Vintner’s Reserve Cabernet Sauvignon
  • Spellbound Chardonnay
  • Spellbound Pinot Noir
  • Pedroncelli Sauvignon Blanc
  • Pedroncelli Friends Red
  • JUSTIN Sauvignon Blanc
  • JUSTIN Cabernet Sauvignon
  • Gloria Ferrer Sonoma Brut
  • Gloria Ferrer Pinot Noir
  • Chandon Brut
  • Chandon Blanc de Noirs
  • Chandon Sweet Star
Wine Offerings – France
  • Louis Jadot Rose
  • Louis Jadot Pinot Noir
  • Bertrand Pinot Noir Reserve
  • Bertrand Cotes des Roses Rose
  • G.H. Mumm Brut Cordon
  • Perrier-Jouet Grand Brut
Wine Offerings – Italy
  • Lamberti, Prosecco, Brut
  • Marchesi di Barolo Gavi
  • Hofstatter Pinot Nero
  • Antinori Guado al Tasso Scalabrone
  • Villa Antinori Chianti Classico Riserva
  • Mezza di Mezzacarona Extra Dry
  • Querceto Tuscan Red
  • Cormons Pinot Grigio
  • Tenuta Julia Ripasso
  • Bottega Vinaia Pinot Grigio
  • Bottega Vinaia Pinot Noir
  • Santa Margherita Prosecco Superiore
  • Santa Margherita Sparkling Rosé
  • Mionetto Organic Prosecco Extra Dry
  • Monrosso Tuscan Red Blend
  • LaLuca Prosecco D.O.C.
  • LaLuca Sparkling Rosé NV
Wine Offerings – New Zealand
  • Wither Hills Sauvignon Black
  • Wither Hills Rose of Pinot Noir
  • Villa Maria Cellar Selection Sauvignon Blanc
  • Villa Maria Cellar Selection Pinot Noir
Wine Offerings – Spain
  • Arinzano Hacienda White
  • Arinzano Hacienda Red
  • Torres De Casta Dry Rosé
  • Torres Salmos Priorat
  • Juan Gil Dry Muscat
  • Juan Gil Silver Label Monastrell
Wine Offerings – Washington
  • Charles Smith Band of Roses Rosé
  • Spoken Barrel Cabernet Sauvignon
  • Kings Estate Pinot Gris
  • North by Northwest NxNW Red Blend
  • Chateau St. Michelle Eroica Riesling
  • Chateau St. Michelle Cold Creek Vineyard Cabernet Sauvignon

Educational Seminars & Pairing Experiences

Wine Blending
  • Instructor: Luciano Speduto – B.A.R. Certified, Certified Sommelier, Assistant Director of Food & Beverage
  • Date & Time: Friday, November 8 at 4:30 PM & Saturday, November 9 at 4:30 PM
  • Cost: $55 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.

It’s Better to “Wine” in Italian!
  • Instructor: Kristian La Plant – Certified Sommelier, Director of Restaurants
  • Date & Time: Friday, November 8 at 4:30 PM & Saturday, November 9 at 4:30 PM
  • Cost: $55 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, November 9 at 4:30 PM
  • Cost: $55 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, November 8 at 4:30 PM
  • Cost: $55 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!

Craft Cocktails
  • Instructor: Ariel Bruckner – Certified Sommelier, B.A.R. Certified, General Manager of bluezoo
  • Date & Time: Friday, November 8 at 4:30 PM & Saturday, November 9 at 4:30 PM
  • Cost: $55 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.

Freedom & Whisky
  • Instructor: Jenna Kunster
  • Date & Time: Friday, November 8 at 4:30 PM
  • Cost: $55 per person

During Freedom & Whisky, you’ll explore the four key whiskey-producing regions (Ireland, Scotland, America, and Japan) and how they impact the beverage industry. You will also get a lesson on the cereal, floral, fruit, peat, and wood whiskey profiles.

Fine Art of Sushi and Sake
  • Instructor: Joe O’Donnell – Certified Sake Professional, Associate Director of Event Management
  • Date & Time: Friday, November 8 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, November 9 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 with Chef Dan
  • Instructor: Chef Dan Herman – Executive Chef and Culinary Mastermind behind the Food and Wine Classic
  • Date & Time: Saturday, November 9 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, November 9 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.

Entertainment

Throughout the Food and Wine Classic, a variety of performers will take the stage to entertain festival-goers with hit tunes.

The Boys in the Band

The Boys in the Band will appear at the new Hang 10 stage, performing hits from The Beach Boys, The Eagles, Chicago, and more.

The Champagne Orchestra

In the Bubble Lounge, the Champagne Orchestra will perform songs from every decade. The group rearranges and reinvents popular hits from over the years.

Captain Harry

Captain Harry Henry Hann is taking his “Floribbean” style to the Oktoberfest-inspired beer garden. The singer/songwriter from South Florida performs a blend of rock, soul, jazz, and reggae music.

501 Blues Band

The 501 Blues Band plays the best blues, soul, and classic rock hits from the past 40 years on the main stage. The lively band will perform covers from several popular artists like BB King and Creedance Clearwater Revival.

EPIC

On the main stage, EPIC will perform tunes from the 80’s and 90’s in a variety of genres from dace-pop to hip hop. The DJ mash-up style show turns the concert into a dance party.

Atlantic City Boys

The Atlantic City Boys, made up of four lead singers, will also appear on the main stage. The quartet will perform rock and roll hits from the 60’s by groups like The Drifters, The Beach Boys, and Frankie Valli & the Four Seasons.

Tickets

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 + Beer Garden Access Ticket: $139.14 per person ($145 with service fee)
  • A La Carte Ticket Booklets: $65 per person

Head over to the Swan & Dolphin Food and Wine Classic website for more information and to purchase tickets!

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