The Swan and Dolphin Food and Wine Classic is coming up at the end of this week, and we’re excited to bring you the final post in our series of sneak peeks into the event!
We’ve already discussed some tasting booth menus and details as well as more sneak peeks from the tasting booths, and two weeks ago we highlighted the details behind this weekend’s Champagne and Sake Seminars! Today, we’re taking a look at the Classic’s Mixology and Beer Seminars!
Don’t forget, due to the popularity of the seminars, the Swan and Dolphin Food and Wine Classic has added a new seminar! Vino of Veneto will showcase some Italian wines like you’ve never seen before! Call 407-934-1609 to book!
Learn the science behind our mixologists’ methods as we play with aromas, temperature and texture. We apply the same concepts as some of the world’s most innovative chefs — Ferran Adria, Jose Andres, and Thomas Keller — to create our unconventional libations. We’ll balance out your experience in this course with tasty treats from our bluezoo chefs’ culinary laboratory. Impress guests at your next social gathering with these clever cocktail tips!
Instructors: Douglas Draper, Todd English’s bluezoo Manager, Christopher Windus, Todd English’s bluezoo Executive Chef
Let me just say one thing to start this off — those of you in the Mixology seminar are going to have a blast! I got the chance to meet Doug Draper in person, and I’ve never seen anyone take such pride in their “experiments!” The team at bluezoo, and in the Swan and Dolphin Resort in general, is dedicated to setting trends in the industry; if you want to see the latest and greatest in molecular mixology, head to S&D first.
As Doug says, “modern mixology isn’t something many have tried to teach yet,” so seminar guests are in for something completely cutting edge. The art itself is an attempt to alter temperatures, flavors, textures, and scents by adding chemicals. While drink mixing classes have been done before, in the Swan and Dolphin seminar, Doug says they’ll be “demystifying the molecular side of cocktails.”
They’ll be showcasing a few different techniques that can be used at home — or at your next cocktail party — to amaze and delight your guests. For example, using whipped cream guns (that anyone can purchase at Crate and Barrel or other home/kitchen stores), change up classic flavors — e.g. orange juice and vodka — with a twist by creating a foam!
They’ll also be offering a peek at some of the experiments they’ve been working on, including some using liquid nitrogen.
According to Doug, the Swan and Dolphin bases day to day operations on “what’s next. If we come up with it ahead of time, we have time to perfect it. We do things differently and strive for perfection.” This is why the resorts have created a full-blown Beverage Art and Research Laboratory, where mixologists work together to develop extraordinary new drink concepts that can also be produced in large quantities for guests.
One of the favorites? The Burnt Orange drink on bluezoo’s cocktail list. The pastry chef developed special sugar for this one; it’s used to brulee the orange on top of the drink, which subsequently helps flavor the concoction. As they say, crazy things can happen at bluezoo.
On the Causeway
Speaking of crazy things — here’s what you’ll get to experience on the tasting causeway — even if you can’t make it to the seminar! I got the chance to check these out on my recent visit to bluezoo — amazing.
Does your beer knowledge start with “Bud” and end with “weiser”? Expand your beer horizons with micro brews and craft beers from around the world. Discover the process behind different brews and their impact on the food and beverage industry during the past few years as well as future trends. After completing a lesson on the brewing process, enjoy a personal tasting of the multiple styles of beer and perfect food pairings for any meal.
Instructor: Adam Bagwell, Restaurants Manager
Again, Adam Bagwell and his team have set the standard in drink development. The Walt Disney World Dolphin has been renowned for its trend-setting craft beer list for over a year. Currently, they only serve four standard beers; the reset of the menu is full of rich, intriguing craft beers that run the gamut from Oskar Blues hand-canned beers from Colorado to local Orlando brews.
This seminar will bring participants into a brewery tasting setting; the room will be set up with a bar feel, and participants will spend their time tasting — with all of their senses — a range of beers from barley wine, light and dark beer, and even bourbon barrel aged beer.
The teaching component will include coverage of different glassware to use in order to bring out the tastes of different beers, food pairings, and cellar-aging.
On the Causeway
Even if you can’t make it to the seminar, guests will be able to experience the flavors and learning experiences out on the tasting Causeway during the Classic. There will be two breweries featured on Friday and two on Saturday. Guests will be able to taste their way through portions of several beers!
Check out this link for more information on how you can experience the first annual Disney World Swan and Dolphin Food and Wine Classic!
For reservations, please call 1-888-828-8850 and refer to rate code FWCLAS.
For seminar reservations only, please call 407-934-1609.
* Hotel Package includes room at a special rate of $169 plus taxes and $10 mandatory resort service package for overnight guests, complimentary admission to the Friday and/or Saturday seminar of their choice plus admission for two to the nightly Walt Disney World Swan and Dolphin Food & Wine Classic taking place between 5:30 and 9:30 Friday and Saturday night on the Swan and Dolphin causeway. This package can be booked for one or two nights. One night deposit required at time of booking, 5 day cancellation period-based on room and rate availability.
A huge thank you to Doug Draper, Todd English’s bluezoo Manager and leader of the Mixology Seminars; and Adam Bagwell, Restaurants Manager and leader of the Beer Seminars, for their generosity of time and information.
As always, information is subject to change.