It’s almost Classic time!

October 23, 2014

The Fifth Annual Food & Wine Classic at the Swan and Dolphin Resort at Walt Disney World is just around the corner, and I’m getting excited! The event runs on Friday and Saturday with the restaurants from the resorts providing food items (some will change from night-to-night, some remain the same both nights) and tons of wine and other adult beverages being offered. You can buy a wristband that allows you unlimited servings of everything, or buy individual tickets to purchase items as you like (not the best deal). There are also several seminars offered (for an additional fee) during the weekend.

In anticipation of the upcoming weekend (October 31 & November 1, 2014, by the way…) I thought we’d take a pictorial look at last years event to whet our virtual appetites… so let’s dive in!

Classic

Banners on the breezeway heralded the event…

Booths

Booths in the afternoon before the onrush on Friday

The calm before the storm...

The calm before the storm…

Edamame Relish and Lemongrass Foam...

Edamame Relish and Lemongrass Foam…

and grilled chicken...

and grilled chicken…

combine for Cabana's Chicken Yakatori dish

combine for Cabana’s Chicken Yakatori dish

Chefs from Shulas

Chefs from Shula’s served the same item on both Friday and Saturday…

Carved Prime Rib with Roasted Garlic mashed Potatoes, Horseradish Creme Fraiche and Watercress

Carved Prime Rib with Roasted Garlic Mashed Potatoes, Horseradish Creme Fraiche and Watercress

Wine

There was more wine to try than you could shake a glass at… over thirty (!!!) booths with most offering one red and one white varietal

Big Fish

A Really Big Fish…

sign

outside the Todd English booth.

Prepping the Nitro Miso

Prepping the Nitro Aioli Miso Cracklings…

composing the dish...

that go along with…

the final dish

the final dish of Tuna Tartare.

Happy, happy guests...

Happy, happy guests soon filled the walkways between and around the Swan and Dolphin resorts

Garganelli with Veal Cheek Ragu from Il Mulino

Garganelli with Veal Cheek Ragu from Il Mulino

Chefs from Kimonos preparing Friday nights dish...

Chefs from Kimonos preparing Friday nights dish…

Dragon Roll with Crispy Shrimp, Tuna and Avocado

Dragon Roll with Shrimp, Tuna and Avocado

Sake-to-me???

Sake-to-me??? If you didn’t want wine with your sushi, you just had to step next door to sip some sake courtesy of Ty Ku.

Texas-Style Beef Brisket from Cib's Smoke Shop

Texas-Style Beef Brisket from Cib’s Smoke Shop

A selection of sweets from pastry chef Laurent Branlard

A plate of sweets from pastry chef Laurent Branlard on Friday

DSCF5215

Both Friday and Saturday Picabu offered a selection of tacos…

Beef, pork and veggie tacos...

Beef, pork and veggie tacos…

and stuff to spice them up with!

and stuff to spice them up with!

If you don't want wine with your tacos, perhaps beer would pair better.

If you don’t want wine with your tacos, perhaps beer would pair better… there were two beer kiosks with different options each night. There will be a separate beer garden this year with even more brewed selections and food (for an extra charge, of course).

Lamb Gyro from the Fountain

Lamb Gyro from the Fountain

Blackened Fish Sandwich with caramelized onions and old Bay Remoulade from Fresh

Blackened Fish Sandwich with caramelized onions and Old Bay Remoulade from Fresh

On Saturday Garden Grove served Fish 'n' Chips: Beer-battered Sustainable Bass with Tartar Foam and Vinegar "Chips"

On Saturday Garden Grove served Fish ‘n’ Chips: Beer-battered Sustainable Bass with Tartar Foam and Vinegar “Chips”

And yes, there was pork...

And yes, there was pork…

lots and lots of pork!

lots and lots of pork!

Handcrafted Bacon with Black Eyed Pea Puree and Maple Fluid Gel

Handcrafted Bacon with Black Eyed Pea Puree and Maple Fluid Gel from Cib’s was perhaps our favorite item on Saturday… and you could have as much as your arteries could handle!

Yellow Fin Tuna rolls were the Saturday selection from Kimonos

Yellow Fin Tuna rolls were the Saturday selection from Kimonos

Shrimp being seared...

Shrimp being seared…

for the Shrimp "n" Grits from bluezoo

for the Shrimp “n” Grits from bluezoo

And to wrap up the evening...

And to wrap up the evening…

a trio of desserts from Chef Branlard

a trio of desserts from Chef Branlard.

This really is our favorite event during Food & Wine Festival time, and maybe our favorite event of the year period! Bonnie and I will be there for sure (along with other members of the Harem), and we hope to see you there as well! If you’re going to be there, please be sure to say so in the comments below!

For more info on the Classic, go to the event website!

If you enjoyed this post, please be sure to “like” and “share”!

 

 

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