Swan and Dolphin Food & Wine Classic Hosts Largest Event in 14 Years

 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.  

 

Courtesy of https://swandolphinfoodandwineclassic.com

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!

Seminar Schedule Announced for 2023 Swan and Dolphin Food & Wine Classic

by Beth Keating

News

DisneyBizJournal.com

June 8, 2023

 

The engaging and educational seminars may not have returned yet post-pandemic for Disney World’s EPCOT International Food & Wine Festival, but the Walt Disney World Swan and Dolphin will be offering up a half-dozen seminars during their annual Swan and Dolphin Food & Wine Classic in November. Tickets for the seminars and event are on sale now .

Guests can learn about wine, beer and pasta-making during the interactive food and beverage workshops, which are led by the Swan and Dolphin’s award-winning food and beverage team.  The separately ticketed seminars (and the Food & Wine Classic) take place Friday, November 10, and Saturday, November 11, 2023.  Sounding particularly fun is the “Wine Blending” session, where guests will blend their very own meritage, or “Base to Bubbles,” which finishes with a blind champagne tasting. “Beer, Please!” includes a personal tasting of multiple beer styles, and “Pasta Making” will find you assisting in preparing three different specialty pastas!

The annual Swan and Dolphin Food & Wine Classic takes place on the causeway between the two buildings, and offers guests unlimited tastings at numerous outdoor stations.  The stations are presented by the hotel’s award-winning restaurants and chefs, and offer up a diverse selection of culinary and beverage selections.  Try dishes you might not have sampled before, and take the time to ask the chefs and sommeliers questions about the various dishes and drinks. Live entertainment brings a festive atmosphere to the event as well. The ticketed event runs from 5:30-9:00 p.m. each night. (Ticket prices start at $185 per person for the all-you-care-to-taste event.)

The Food & Wine seminars take place before the party begins each evening. The 2023 seminar offerings include: 

 

• Craft Cocktails

Friday, Nov. 10, or Saturday, Nov. 11; 4:30-5:30 p.m.

 ($85 per person, plus service fee)

 

• Wine Blending

Friday, Nov. 10, or Saturday, Nov. 11; 4:30-5:30 p.m.

 ($85 per person, plus service fee)

 

• Pasta Making With Chef Dan

Friday, Nov. 10; 3:00-5:00 p.m.

 ($110 per person, plus service fee)

 

• It’s Better to Wine in Italian (Italian Wines)

Friday, November 10; 4:30-5:30 p.m.

 ($75 per person, plus service fee)

 

• Base to Bubbles (Champagnes)

Friday, November 10; 4:30-5:30 p.m.

 ($75 per person, plus service fee)

 

• Beer, Please!

Saturday, Nov. 11; 4:30-5:30 p.m.

 ($75 per person, plus service fee)

 

Tickets for each seminar, as well as for the Classic itself, are available at the Food & Wine Classic website at www.foodandwineclassic.com. Space is limited. The Classic also offers extra experiences such as the Master Sommelier led “Grand Tasting Event” ($425 per person) and VIP Champagne & Dessert Party ($150 per person).

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Beth Keating is a theme parks, restaurant and entertainment reporter for DisneyBizJournal.

  

Rosa Mexicano Offers Festive, If Uneven, Dining for Cinco de Mayo

 by Beth Keating and Ray Keating

Review

DisneyBizJournal.com

May 5, 2023

 

If you’re wondering where to celebrate Cinco de Mayo this year, you might want to consider the recently opened Rosa Mexicano at the Swan and Dolphin Resort at Disney World.  

 

Just a short walk or boat ride from EPCOT’s International Gateway, the Dolphin site is the newest spot in the restaurant’s eleven location repertoire. There are three eateries in New York City, as well as ones in Connecticut, Maryland, New Jersey, Pennsylvania, Virginia, and Massachusetts.

Rosa Mexicano honors the restaurant’s Mexican heritage, dishing up both classic and upscale dishes in a festive atmosphere.  The locale serves breakfast, lunch and dinner, and boasts an extensive drink menu, including an award-winning signature margarita served at their New York City destination as well. There is also a separate kids’ menu.

 

The restaurant is helmed by Florida native and executive chef Ryan Mills, who grew up on Florida’s Gulf Coast.  He previously served as sous chef at the Walt Disney World Swan and Dolphin, as well as executive chef at the world-famous Drago’s Seafood Restaurant in New Orleans, before heading to Denver to help develop a new restaurant concept for Great Divide Brewery.

 

The menu at Rosa Mexicano certainly is wide ranging, but on the evening we were there, the results were … uneven. There were standout moments, but there were others that ranked as rather ordinary. And that was disappointing given the prices.  On the upside, the décor was lively, with large windows offering a light, airy feel. 

 

Rosa Mexicano is known for its tableside guacamole preparation, a fun and interesting bit of entertainment along with your meal. And we were fortunate to get a peek as the diners one table over made this selection. The preparer was fluid and friendly, and our neighbors certainly seemed to enjoy the results.

 

Our meal started off with two satisfying drink selections. The Cocojito ($17) featured Cruzan Rum, house-made coconut liqueur, fresh mint, coconut milk, Canela-Infused Agave Nectar and fresh lime. It all worked together for a refreshing, milky, lime flavor (sounds weird, but again it was quite enjoyable). As for the Mexicano Mule ($15), it also was refreshing. It was crisp but not sweet, and featured Hornitos Reposado Tequila, fresh lime and Q Ginger Beer.

Next came the starters. The Chicken Flautas ($13) offered fried corn tortillas filled with pulled all-natural chicken, shaved cabbage, crema, queso fresco, tomatillo and avocado salsa. It was a nice mix of taste and texture, including the flavorful chicken, a mix of crunch and softness in the tortilla, and mild sauce.

 

Even better, though, was the Fresh Ahi Tuna Tacos ($19), with soy and lime, red onion, sliced avocado, cilantro, and crispy corn tortillas. It was delectable and zesty – cool, fresh and with a kick.

Unfortunately, the entrées were far less inspiring. Both diners went the duck carnitas route, given that duck is such a favorite in our family. But the Duck Carnitas Tacos ($19) – featuring black beans, grilled pineapple and jicama salsa, queso fresco, mint and corn tortilla – were fine, but in the end, kind of forgettable. And one of us thought the meat was on the dry side.

The Duck Carnitas Enchiladas ($26) – with mole poblano, queso fresco and crema – were an improvement. The sauce was rich, not acidic, and the meat moister. But it wasn’t a must-have-again meal. 

Having said this, the menu is quite extensive, and additional visits would be needed for a more complete picture. At the same time, though, this is an expensive meal.

Fortunately, the taste meter jumped back up at dessert. Our two desserts were, to say the least, generous portions. The Tres Leches offered sponge cake, soaked in three different milks, and light cream, and didn’t shortchange in terms of the size and number of strawberry slices. It was quite good.

Interestingly, the Flan was even better. We might say it was the best flan we’ve ever had. It was smooth and creamy, but not heavy. The sweetness level was just right, with the caramel sauce providing a boost. There also was a tiny hint of smokiness. Overall, it was a cool, tasty dessert – perfect at the end of a hot Florida day.

 

Is it enough to excel with the drinks, appetizers and desserts, when the main entrées are a bit lacking? That’s a choice only the individual diner can answer. But we did love those desserts.

 

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Beth Keating is a theme parks, restaurant and entertainment reporter for DisneyBizJournal.

 

Ray Keating is the editor, publisher and economist for DisneyBizJournal.com; and author of the Pastor Stephen Grant thrillers and mysteries, and the Alliance of Saint Michael novels; and assorted nonfiction books. Have Ray Keating speak your group, business, school, church, or organization. Email him at raykeating@keatingreports.com.

Swan and Dolphin Resort Sets Date For Spring Food & Wine Classic

 by Beth Keating

News

DisneyBizJournal.com

March 23, 2021

 

Successful “Sip, Savor & Stay” mini food and wine events earlier this year have prompted the Walt Disney World Swan and Dolphin Resort to plan another foodie night out.  The Spring Food & Wine Classic will take place Saturday, April 17, from 5:30-8:00 pm, and will serve up not only an array of tempting dishes from the Swan and Dolphin’s award-winning restaurants, but wine and beverage selections from around the world, along with an evening of live entertainment. 

The limited-ticket, 21-and-over event offers 12 food stations and more than 50 beverage options, and is an all-inclusive evening.  As a highlight of the themed food stations, guests will be introduced to a signature dish from the upcoming expansion of the Walt Disney World Swan Reserve.

Non-refundable tickets to the event are $125 each, and room packages are also available starting at $400. The room package includes 2 tickets to the event. Guests can purchase tickets online, or by calling direct at 1-800-227-1500.

The event will be held outdoors in the Swan and Dolphin’s gardens, but guests will also have their temperature checked on the way in, and must be wearing masks when they are not stationary, and not actively eating or drinking. Plexiglass walls will be in place for all food service stations, and touchless menus and clearly marked physical distancing signage will be available.

 

Guests at the event will be treated to:

 

• Shula’s Steak House:  Prime New York Strip Loin - Salt Roasted Prime NY Strip Loin, Roasted Marble Potatoes, Onion Purée, Truffle Veal Jus

 

• Todd English’s bluezoo: Shrimp & Grits - Sautéed Gulf Shrimp, Buttered White Corn Grits, Tasso Ham Gravy

 

• Il Mulino: Malfatti - Ricotta Cheese Dumplings, Wild Mushrooms, Red Onion, Calabrian Chile

 

• Smokin D’s BBQ: Smoked Ribs - Sweet & Smokey St. Louis Style Smoked Ribs, Macaroni & Cheese

 

• Frida’s Kitchen: Chile Colorado Bowl - Green Chile Braised Pork, Steamed Rice, Hominy, Pickled Apple-Cabbage Slaw, Crispy Chicharrones, Radish

 

• Chinatown: Vegetarian Bao - Glazed Savory Jack Fruit, Green Onion, Ginger, Steamed Bao

 

• Kimonos: Spicy Tuna Roll - Seasoned Sushi Rice, Spicy Ahi Tuna, Nori

 

• The Pig & The Poke: Hearts of Palm Ceviche - Citrus Marinated Sliced Hearts of Palm, Jalapeño, Crispy Rice Noodle

 

• Walt Disney World Swan Reserve: Colorado Lamb - Roasted Lamb Chop, Charred Artichoke, Braised Gigantes Beans, Lamb Jus

 

• The Fountain Eats and Sweets: Angus Beef Sliders - Seared Angus Beef Patty, SwanDo Sauce, American Cheese, Toasted Brioche

• LB: Chef Laurent Branlard Tropical Pavlova Station -  Pineapple Compote, Passion Fruit Whipped Cream, Mango Sorbet, Meringue and 72 % Araguani Chocolate Crunch Cake Lime-Raspberry Angel Food Cake

 

• Phins: Soft Pretzel - Bavarian Style Warm Pretzel, German Mustard, Beer Cheese

 

The Swan and Dolphin is also planning on hosting its larger food extravaganza, the 11^th Annual Food & Wine Classic, on the causeway on October 29 and 30, 2021. The event had previously been postponed because of COVID.

 

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Beth Keating is a regular contributor to DisneyBizJournal.

 

Please support the efforts of DisneyBizJournal.com to bring news, analysis and commentary on Disney to readers such as yourself. Make a contribution right here via PayPal. Thanks!

Three New Winter Events Scheduled at Swan and Dolphin

 by Beth Keating

News

DisneyBizJournal.com

December 18, 2020

 

One of the highlights of the Orlando culinary scene is the annual Food & Wine Classic at the Swan and Dolphin Resort at Walt Disney World. But the 2020 Classic was unfortunately a casualty of the pandemic. While that larger celebration didn’t happen this year, the resort is offering three new, slightly smaller limited-capacity undertakings for the winter, following a series of successful “Sip, Savor & Stay” mini-events.

On Saturdays, January 16, 2021, and February 27, 2021, the Food & Wine Classic: A Taste of Swan & Dolphin will welcome guests from 5:30-8:00 p.m. The limited-number-of-tickets event will showcase 10 food stations and 22 beverage stations with more than 50 beverage offerings. Guests will also be treated to live music and unlimited food and beverage tastings.  Dessert options are being prepared by the Swan and Dolphin’s pastry chef, two-time winner of the World Pastry Team Championship Laurent Branlard, and food selections will be provided by the Swan and Dolphin’s famed restaurants, including Todd English’s bluezoo; Shula’s Steak House; Il Mulino; Kimonos; and Cabana Bar and Beach Club. Additional participants include Smokin D’s BBQ; Frida’s Kitchen; Carnival Corner; and Chinatown.

 

Among the many planned specialties are roasted organic pumpkin ravioli gnudi; seared sea scallops; roasted Linz Heritage black angus beef tenderloin; Surf and Turf with roasted Linz Heritage angus prime strip loin and marinated shrimp; Elote; “Whole Hog” smoked pork sandwiches; Tacos al Pastor; Chicago-style Italian beef sandwiches; Cannelloni meat and sausage filled pasta; Bucatini Amatriciana; Karaage chicken; and dragon rolls.  Each of the evenings will feature unique menus so that guests will have a different, distinct experience each visit.

 

On Sunday, February 7^th, at 6:00 p.m., the hotel will host a Big Game Tailgate Watch Party with all the action live-streamed. Beginning 30 minutes prior to kickoff of the Super Bowl, and lasting through the end of the game, the party will provide seven food stations, which will offer lots of food options including crispy fried chicken wings, muffaletta sandwiches, sloppy joes, chili, angus beef sliders, carne asada and roasted chicken tacos, and Italian sausage sandwiches, just to name a few. Unlimited craft beer and wine, and a selection of desserts will round out the event.

 

The events are indoors, and social distancing protocols will be in place for all three events. Each party will be accommodated at their own table.

 

Tickets for the events are $110 per person, and can be purchased online at SwanDolphinFoodAndWineClassic.com. If you’d like to make a complete evening of it, room packages are also available and start at $359. Room packages include event access for two adults.

 

To place your ticket or package reservations, you can call 1-800-227-1500 between 8:30 a.m.-7:00 p.m. weekdays; 8:30 a.m. - 5:00 p.m. on weekends, or log on directly to SwanDolphinFoodAndWineClassic.com.  Events are limited to those 21 years and older.  

 

The 11th Swan and Dolphin Food & Wine Classic is scheduled to return October 29-30, 2021. 

 

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Beth Keating is a regular contributor to DisneyBizJournal.

 

Please support the efforts of DisneyBizJournal.com to bring news, analysis and commentary on Disney to readers such as yourself. Make a contribution right here via PayPal. Thanks!

 

Report: Big Layoffs at Disney World Swan and Dolphin

 by Ray Keating

News

DisneyBizJournal.com

September 18, 2020

 

The Orlando Sentinel is reporting that the Walt Disney World Swan and Dolphin Resort – a Marriott property – is laying off 1,100 employees due to low occupancy and cancelled events.

Photo from Walt Disney World Swan and Dolphin Resort

The Sentinel noted:

 

Even though all Orlando’s theme parks are open, September has been a brutal time for the industry as thousands of employees have recently been let go or placed on indefinite furloughs.

 

New notices filed this week showed 5,400 Universal employees are furloughed and 1,900 employees at SeaWorld’s Orlando properties are now permanently laid off after being furloughed since March.

 

It also was reported that the 1,136 layoffs would be “permanent and effective Nov. 13.”

 

The “leisure and hospitality” sector has been particularly brutalized during this pandemic economy. According to U.S. Bureau of Labor Statistics data, total nonfarm private payroll employment declined by 9.76 million from August 2019 to August 2020, and 4 million of those losses came in the leisure and hospitality area. So, while leisure and hospitality accounted for about 13 percent of private payrolls, it has made up more than 40 percent of lost employment.

 

The Sentinel pointed out, “The Swan and Dolphin warned the economic impact will carry over into 2021.”

 

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Ray Keating is the editor, publisher and economist for DisneyBizJournal.com, and author of the Pastor Stephen Grant novels. He can be contacted at  raykeating@keatingreports.com.

 

Also, get the paperback or Kindle edition of Ray Keating’s new book Behind Enemy Lines: Conservative Communiques from Left-Wing New York.

 

Bad News for Food & Wine Classic Fans

by Beth Keating

News

DisneyBizJournal.com

June 13, 2020

Another Disney tradition has fallen victim to the COVID-19 pandemic as the Walt Disney World resort and its partners struggle toward reopening their facilities. Sadly, The Walt Disney World Swan and Dolphin Resort has announced the cancellation of this year’s Food & Wine Classic. This would have been the 11^th year that the Swan and Dolphin hosted the two day Classic. It was originally slated for November 6 and 7.

Courtesy of Walt Disney World Swan and Dolphin Resort Media

According to the official statement from the Resort, “Due to a variety of factors associated with the pandemic, The Walt Disney World Swan and Dolphin will not host the Food & Wine Classic this year. Those who have already purchased tickets for the event will be fully refunded. We are, however, exploring several other exciting events for later this year which will provide a safe and enjoyable experience. We look forward to our traditional Food & Wine Classic returning better than ever in 2021!”

The Walt Disney World Swan and Dolphin Food & Wine Classic takes place on the causeway and grounds of the Swan and Dolphin Resort, with a variety of seminars, tastings and demonstrations over the course of the two days. In addition to food booths and wine and beer pairings, guests can enjoy live music as they stroll the tents and themed areas. Attendees also have the opportunity to sample cuisines from around the world, including offerings from celebrity chef Todd English from bluezoo;The Swan and Dolphin’s Executive Chef Dan Herman; and The Swan and Dolphin’s Executive Pastry Chef Laurent Branlard.

The Food & Wine Classic also hosts a beer garden on Crescent Terrace, where guests can taste a range of local and seasonal brews at a number of different booths. On-site chefs offer up an assortment of “bar snacks” to pair with the variety of beer selections.

The Walt Disney World Swan and Dolphin Food & Wine Classic will not return until 2021. The new schedule will be announced at a later date.  Interested foodies can sign up for the Swan and Dolphin’s newsletter at https://www.swandolphin.com/signup/index.html.

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Beth Keating is a regular contributor to DisneyBizJournal.