by Beth Keating
News
DisneyBizJournal.com
November 7, 2023
The Walt Disney World Swan and Dolphin Food & Wine Classic will be back Friday, November 10 and Saturday, November 11, for its 14th year, and it will be its largest food fest ever. Two new themed areas; interactive seminars; live entertainment ranging from Blues to Motown to Pop; and even fireworks will cap off a weekend of fun at the Swan and Dolphin’s Disney World location.
The event will take place on the causeway between the Swan and Dolphin hotels from 5:30 p.m. – 9:00 p.m., with unlimited food and beverage tastings included in guests’ event tickets. There will be more than 25 different food stations from some of the more than 23 restaurants and eateries at the Swan and Dolphin. More than 150 beverage options from around the world will be served, and The Beer Garden, Pig & The Poke, and The Bubble Room will be among the themed areas for guests to explore different food samples. Especially exciting for foodies will be a meet and greet with Celebrity Chef Todd English of the Resort’s Bluezoo.
If you are looking for a little knowledge to go along with your full-belly, there are six lectures offered, including such topics as Pasta Making, Craft Cocktails, and Wine Blending (tickets and prices vary by seminar and by day and time.) Check the details here.
In addition, there are also opportunities to indulge in Master Sommelier-led experiences for additional fees, as well as an after-party VIP Champagne and Dessert experience.
Event-only tickets are $185 per person, excluding tax & service fees. Discounted room rates can also be reserved for those who’d like to make a whole weekend of the event, at (888) 828-8850. Tickets for all the weekend events are on sale now at the Swan and Dolphin’s Food and Wine Classic website.
On the menu for the Food and Wine Classic:
Shula’s Steak House
Friday and Saturday: Roasted Linz Heritage Black Angus Beef Tenderloin, Potato Purée, Pearl Onion, Dijon Mustard-Cognac Sauce
Smokin’ D’s BBQ
Friday: Smoked American Lamb: Hand Crafted Lamb, Smoked Cumin and Harissa Barbeque Sauce, Roasted Black Pepper and Date Purée, Pickled Mustard Greens
Saturday: Smoked Beef Rib, Smoked Molasses Barbeque Sauce, Coleslaw, Baked Beans, Tobacco Onions
Todd English’s Bluezoo
Menu Coming Soon!
Cabana Bar and Beach Club
Friday: Compressed Late Harvest Watermelon, Spiced Labneh, Marinated Tomatoes, Frisée, Marinated Feta Cheese
Saturday: Traditional Falafel, Seasoned and Herbed Ground Chickpea, Warm Naan, Tzatziki Sauce, Tomato, Parsley
The Fountain
Friday: Beef Sliders: Hand Formed Angus Beef Patty, True Aioli, Smoked Bacon, Roma Tomato Chutney
Saturday: Grilled Chicken BLT: Marinated Chicken, Hellman’s Mayonnaise, Crisp Bacon, Iceberg Lettuce, Roma Tomato, Brioche Bun, Frieda’s Macaroni Salad
Il Mulino New York Trattoria
Friday: Gorgonzola Cheese Filled Agnolotti, Spiced Pear, Walnuts, Nasturtium, 'Nduja Vinaigrette
Saturday: Baked Ricotta Cheese Custard, Carrot, Radish, Tomato, Pine Nut “Gremolata”
Kimonos
Friday: Kimonos Roll: Ahi Tuna, Yellowtail, Sustainable Salmon, Wasabi Mayonnaise
Saturday: Dragon Roll: Crispy Shrimp, Yellowfin Tuna, Haas Avocado, Cream Cheese, Kewpie Mayonnaise, Eel Sauce
Amare
Friday: Polpetti: Tomato Braised Lamb and Beef Meatball, Crispy Potato, Saffron Aioli, Toasted Pine Nut Crumble
Saturday: House Made Tonnarelli Pasta, Steamed Baby Clams, Roasted Tomato Sauce, Calabrian Chili, Guanciale
Garden Grove
Friday: Sautéed Atlantic Salmon, Celery Root Purée, Crispy Sprouts
Saturday: “Shakshuka,” Horseradish-Dijon Cream Sauce
Picabu
Friday: Red Wine Braised Beef, New Potatoes, Field Mushrooms, Organic Vegetables, Egg Noodles
Saturday:
Quinoa Bowls:
• Toasted Organic Quinoa, Roasted Broccoli and Cauliflower
• Roasted Cherry Tomato, Red Onion, Pepperoncini, Lemon Rosemary Chicken
Rosa Mexicano
Friday and Saturday: Signature Classic Guacamole en Molcajete, Fresh Tortilla Chips, Roasted Tomato Salsa
Tacos:
• Red Chile Chicken, Avocado, Tomatillo, Pico de Gallo, Queso Fresco, Corn Tortillas
• Roasted Mushroom: Plancha Roasted Shiitake, Cremini and Oyster Mushrooms, Pasilla Chile, Green Apple Slaw, Sliced Avocado, Queso Fresco, Mint, Corn Tortillas
Chinatown
Friday and Saturday:
• Pan Seared Vegan Dumpling, Spicy Sauce
• Shu Mein: Shanghai Noodle, Braised Tofu, Shiitake Mushroom, Bamboo, Vegan Broth
• Congee: Slow Cooked Rice Porridge, Shrimp Dumpling, Fried Shallot, Green Onion, Garlic, Crispy Chili Flakes
• Gua Bao: Sweet and Spicy Glazed Pork Belly, Pickled Cucumber, Red Chile, Toasted Sesame, Hot Sauce
For the Love of Florida
Friday and Saturday:
• Seminole Pumpkin Fry Bread: Pumpkin Flavored Fry Bread, Powdered Sugar, Warm Pumpkin Spice Sauce
• Grilled Florida Oysters: House Made Kumquat Hot Sauce, Shallot Butter
• Tarpon Springs Greek Salad: Romaine Lettuce, Greek Dressing, Kalamata Olives, Pickled Beet, Potato Salad
• Butter Poached Bay Scallops: Florida Corn Purée, Charred Scallion Vinaigrette, Radish Threads, Shallot Butter
Beer Garden
Friday and Saturday:
• Poached Potato Dumpling, Caramelized Onion Purée, Crispy Bacon, Browned Butter
• Crispy Buffalo Wings, Hot Sauce, Celery Sticks, Blue Cheese Dressing
• Crispy Cauliflower, Sweet and Spicy Thai Chili Sauce
• Shoyu Yert’s Boiled Peanuts
Carnival Corner
Friday and Saturday:
• Creamy Jalapeño Macaroni and Cheese with Bacon and Crab Truffled Marble Potatoes, Locatelli Cheese, Soft Herbs, “Shake and Bake Seasoning”
• Italian Beef: Slow Cooked Sliced Linz Heritage Angus Beef Rib-Eye, Soft Roll, Giardiniera
Pastry
Friday and Saturday:
• Triple Chocolate Cherry Ring Flambé, Kirschwasser Chocolate Sauce, Caramelized Sesame Ice Cream
• Pear Pecan Praline Cake, Black Fig Compote
• Blood Orange and Raspberry Tart
• Wild Strawberry Éclair
• 70% Single Origin Peruvian Chocolate Mousse, Mango-Passion Fruit Gel
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Beth Keating is a theme parks, restaurant and entertainment reporter for DisneyBizJournal.
Support the Daily Dose of Disney with Ray Keating podcast at https://www.buzzsprout.com/1724143. Subscribe at the $8 or $10 level, and get The Disney Planner: The TO DO List Solution by Ray Keating. Remain a supporter and you'll get a FREE BOOK by Ray Keating every six months going forward. Thanks!
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