Epcot Food and Wine Festival Review: Party for the Senses

Today, we have a big treat for you!

You know that we love to talk about the Epcot Food and Wine Festival here at DFB. It’s like the Super Bowl and Olympics and Christmas all rolled into one!

Party for the Senses Sign

Party for the Senses Sign

And while there’s tons to do and see and eat throughout the event, some of the most highly anticipated premium events are the Parties for the Senses. (See the review of our last time attending the event here.) In 2016, you can choose from parties held on October 1, 8, 15, 22, 28, and 29, featuring different themes. Read all about it on our Special Events Page!

We booked tickets to the Part for the Senses last year, and today we’re sharing all of the beautiful entertainment and eats with you. There’s a ton to see, so we should get right to it. Hopefully these pictures will help you to determine whether or not the Party interests you. Remember that booking opens July 21st!

Atmosphere and Entertainment

Party for the Senses takes place in the World ShowPlace Pavilion at Epcot. You’ll find it between the Canada and UK Pavilions in World Showcase.

Walkway Leading to the World ShowPlace for Party for the Senses

Walkway Leading to the World ShowPlace for Party for the Senses

As many of you know, Disney now takes a tiered approach to many events as they offer premium upgrades to the general admission ticket. Party for the Senses is no exception. You can choose from three different levels. General Admission gets you into the front door for the 2 1/2 hour party. While you enjoy all of the food and drink as part of the ticket price, there is limited seating at this level.

The cool thing about General Admission is that they do allow you to wait out in this area until the curtains are drawn back, and you can enter. As you check in, you receive your wine glass and plate. Hold onto them! They’ll come in handy all evening. :-)

General Seating Guests Awaiting Entrance

General Seating Guests Awaiting Entrance

The Crowd, Fifteen Minutes Before Opening Time

The Setup

Reserved Seating is one step up, and includes seating at a reserved table on the main floor, early entrance into the event, and specialty cocktail toast.

Curtains Up!

Curtains Open!

The Curtain Rises to Let Guests In

The Curtains Open to Let Guests In

If it’s an ultra-premium experience that you’re looking for, you’ll want to choose the Wine View Lounge, which includes a private reserved table, early entrance into the event, a specialty cocktail toast, access to a premium bar and artisanal cheese station, and more.

Wine View Lounge and Stage Blue

Wine View Lounge and Stage

Wine View Lounge Cheese Station

Wine View Lounge Artisanal Cheese Station

While you enjoy those other perks, it may also be worth it to you to have the extra close proximity to the stage when the entertainment begins.

Wine View Lounge from the Stage

Wine View Lounge from the Stage

Wine View Lounge

Wine View Lounge

And speaking of…that part of things has always involved performers from Cirque de Soleil’s La Nouba, which calls Disney Springs home.

Gymnast Performing

A La Nouba Gymnast Performing

In 2016, we understand that the entertainment will be all new. We can’t wait to see what they offer!

Live Music Accompanied the Acrobats, Gymnasts, and Other Performers

The Vocalist and Band Perform as the Entertainment Get Underway

The Cirque de Soleil show offered a glimpse into what a performance by the internationally acclaimed circus is like. We have always loved that the show features live music! And Party for the Senses is no exception.

While the musicians sang and played, Gymnasts, Acrobats, and other artist took to the stage — and the air above it!

Gymnast Performing

Gymnast Performing

Acrobats

Acrobats

Truly, the entertainment is world class. It’s a big part of what makes the experience so special.

The Finale -- Acrobats on the Wall

The Finale — Acrobats on the Wall

The experience was wonderful. But it made us hungry. And thirsty. Time to hit the Tasting Stations!

Eats and Drinks

Similar to other events, like the Rockin’ Burger Block Party, Party for the Senses features Tasting Stations. That means that you’ll mill around the room, trying all of the dishes that are on offer. Servers are on hand to take away plates and glasses as needed.

Each of the stations is also paired with a beverage. You’ll find electronic signs with the particulars at each station, so you’ll always know just what it is that you’re about to try.

Note that beverages and food items will change at each event. Each party features different beverage vendors and chefs. Also, remember that all food and beverages are included in the price of your ticket, so it’s all-you-can-eat/drink at the event.

LED Sign for a Tasting Table and Corresponding Pairings

LED Sign for a Tasting Table and Corresponding Pairings

Let’s take a peek at a few of the beverages and dishes on offer.

Adult Beverages flow in abundance. The evening we visited, beer lovers were treated to a full menu of Goose Island offerings.

Goose Island Tasting Table

Goose Island Tasting Table

Guests could choose from Honkers Ale, Goose IPA, or Urban Wheat Ale. Or actually, they could have all three. :-)

Goose Island Honkers Ale

Goose Island Honkers Ale

Goose Island Goose IPA

Goose Island Goose IPA

Goose Island Urban Wheat Ale

Goose Island Urban Wheat Ale

There was also no shortage of Wine on offer. “Alcohol by Volume” poured Aviary Chardonnay, Bread & Butter Pinot Noir, and Le Mistral Single Vineyard Red.

Alcohol by Volume Wine Service

Alcohol by Volume Wine Service

San Sebastian from St. Augustine offered their Vintners Red and Port Ruby.

San Sebastian Winery

San Sebastian Winery

Bodega Norton Winery shared Privada, Malbec, and Chardonnay.

Bodega Norton Winery

Bodega Norton Winery

Bodega Norton Chardonnay

Bodega Norton Chardonnay

Pascual Toso Winery from Argentina shared some bold reds, including Reserve Malbec, Alta Reserve Malbec, and Alta Reserve Cabernet Sauvignon.

Pascual Toso Winery

Pascual Toso Winery

Lakeridge Winery, another Florida offering, came with their Sunblush and Southern White blends.

Lakeridge Winery Wines

Lakeridge Winery Wines

Wilson Daniels poured Ponzi Willamette Valley Pinot Noir and Domaine Laroche Chablis Saint Martin.

Wilson Daniels

Wilson Daniels

And finally, Neil Empson shared selections from Italy, including Canella Bellini, Bongiovanni Arneis Lange, and Zabu Nero d’Avola.

Neil Empson Italian Wines

Neil Empson Italian Wines

There were also a few cocktails and liquor offerings. Mixologist Gustavo Ortega crafted different drinks to complement dishes: he offered a Tamarind Margarita as well as Mayan God Mezcal and Ambhar Tequila.

Mixologist Gustavo Ortega

Mixologist Gustavo Ortega

Because one of the tasting stations was sponsored by the Ministry of Tourism of the Dominican Republic, we also had a chance to try Ron Barcelo Dominican Rum.

Ron Barcelo Dominican Rum

Ron Barcelo Dominican Rum

As I mentioned earlier, the dine around portion of the evening means that you visit the tasting stations. My advice? Scope it out, be adventurous, try everything, and go back for seconds of your favorites!

The tasting stations will each feature a particular Chef or restaurant, so you may find a few favorites at your event.

Bob Waggoner Cooking Station

Bob Waggoner Cooking Station

Our DFB photographer for this event, @Mealtrip, put into the comments the full list of menu items available at this event so we’re adding it up here in the post. Thanks @Mealtrip!

  • Atlantic Cod with Brandade de Morue
  • Tacos de Carnita – Braised Pork served on a Corn Tortilla topped with Roasted Habanero Salsa and Pico de Gallo
  • Jasper Hills Farms Cheeses (table with various cheeses)
  • Tagine of Lamb with Apricots and Toasted Almonds
  • Banana-Hazelnut Timbale
  • Cresta de Gallo with Confit Duck
  • Scallops with Roasted Cauliflower, Quinoa Salas and Aji Amarillo Leche de Tigre Vinaigrette
  • Salmon “Lomo Saltado”
  • Party for the Senses

    Party for the Senses

  • Gardein Beefless Ground Ratatouille Tortelloni, Melted Cipolin and Parsnip Puree with Sundried Tomato Basil Sauce and Merlot Greens
  • Malted Milk Chocolate Whiskey Cake with Popcorn Gelato
  • Dolci di Ricotta Buffalo Ricotta Cheesecake, Spice Bread, Poached Huckleberries with Chocolate Mirto Sorbetto
  • Sautéed Duck Breast in a Port and Blueberry Reduction
  • Tuscan Short Ribs with Polenta
  • Bruschetta topped with Roasted Tomatoes, Pesto, Herbed Ricotta and Arugula
  • Alaskan King Crab Toast
  • Cinnamon Cake Truffles on Spoons
  • Pastrami-cured Lamb Loin with Black Brioche Crumble, Pickled Cabbage, and Harissa
  • Skate Wind Braciola
  • Roasted Sake Miso Duck Breast with Furikake Rice, Beet and Carrot Salad with a Ginger Soy Sauce
  • Pan-seared Elk Loin with Pumpkin Gnocchi, Oven-roasted Wild Mushroom and Apple Brandy Reduction
  • Cheese Dumplings with Tasso Ham Cream, Lima Beans, and Baby Kale
  • Sonoma Lamb with Backyard Fattouch and Mint Chutney
  • Guinea Drunk on Soft Chenchen Scented of Coconut served with Black Beans and Tomato Foam with Coriander
  • Chocolate Ganache, Various Flavors from Chocolate Accents
  • Artisanal Cheese Selection (table with various cheeses)
Richard Capizzi Cooking Station

Richard Capizzi Cooking Station

Offerings the evening that we attended included dishes from restaurants throughout Walt Disney World as well as from visiting chefs who had conducted Culinary Demos at the Food and Wine Festival throughout the previous week.

Chef Samad Benzari and his staff from the Morocco Pavilion were on hand with a dish. At first, he was feeling a little camera shy…

Chef Samad: No Pictures, Please

Chef Samad: No Pictures, Please

But we won him over with our charm in the end. :-D

Yeah. Just Kidding.

Yeah. Just Kidding.

Want to get up close and personal with a few of the dishes? Meee toooo!

Chef Jeff Moore and his staff from ‘Ohana were up first.

Cooking Station

Chef Jeff Moore, ‘Ohana, Cooking Station

Here, the small plate featured Roasted Sake Miso Duck Breast with Furikake Rice, Beet and Carrots Salad and Ginger Soy Sauce.

Roasted Sake Miso Duck Breast with Furikake Rice, Beet and Carrots Salad and Ginger Soy Sauce

Roasted Sake Miso Duck Breast with Furikake Rice, Beet and Carrots Salad and Ginger Soy Sauce

Next, we enjoyed a dish by Chef Pascal Oudin of Brasserie Central in Coral Gables, Florida.

Pascal Oudin Cooking Station

Pascal Oudin, Brasserie Central, Cooking Station

The chef and his staff treated us to Atlantic Cod with Brandade de Morue.

Atlantic Cod with Brandade de Morue

Atlantic Cod with Brandade de Morue

We then visited a table by Chef Axel Martinez from Cinderella’s Royal Table.

Axel Martinez Cooking Station

Axel Martinez, Cinderella’s Royal Table, Cooking Station

The dish here was a savory and filling vegetarian option —  Gardein Beefless Tortelloni and Parsnip Puree. And they were making the Tortelloni right there! Now that’s fresh!

Axel Martinez Cooking Station

Preparing the Tortelloni Right There!

Axel Martinez Cooking Station

Gardein Beefless Tortelloni

Gardein Beefless Tortelloni and Parsnip Puree

Gardein Beefless Tortelloni and Parsnip Puree

Next up, we checked out what Chef Clay Conley of Buccan in Palm Beach, Florida was offering.

Clay Conley Cooking Station

Chef Clay Conley Cooking Station

The dish was a Salmon Lomo Saltado, featuring Verlasso Sustainably Farm Raised Salmon.

Salmon "Lomo Saltado"

Salmon “Lomo Saltado”

Salmon "Lomo Saltado"

Salmon “Lomo Saltado”

Tuscan Short Ribs with Polenta were available at the table by Chef Jonathan Benno of Lincoln Ristorante, in New York.

Tuscan Short Ribs with Polenta

Tuscan Short Ribs with Polenta

Chef Ana Lebron drew upon island specialties as she represented the Ministry of Tourism of the Dominican Republic with her Guinea Drunk on Soft Chenchen Scented of Coconut with Black Beans and Tomato Foam with Coriander.

Guinea Drunk on Soft Chenchen Scented of Coconut with Black Beans and Tomato Foam with Coriander

Guinea Drunk on Soft Chenchen Scented of Coconut with Black Beans and Tomato Foam with Coriander

Another vegetarian option greeted us at the table of Chef Robert Leonardi from Wolfgang Puck’s.

Robert Leonardi Cooking Station

Robert Leonardi, Wolfgang Puck’s, Cooking Station

A fresh mix of Roasted Tomatoes, Pesto, Herbed Ricotta, and Arugula completed this Bruschetta.

Bruschetta topped with Roasted Tomatoes, Pesto, Herbed Ricotta and Arugula

Bruschetta topped with Roasted Tomatoes, Pesto, Herbed Ricotta and Arugula

We were happy to see Chef Ernesto Zendejas from the San Angel family of restaurants in Epcot’s Mexico Pavilion.

Ernesto Zendejas Cooking Station

Ernesto Zendejas Cooking Station

He and his crew served up a lovely Tacos de Carnita — Braised Pork Served on a Corn Tortilla, and topped with Roasted Habanero Salsa and Pico de Gallo.

Tacos Carnitas

Tacos Carnitas

Tacos Carnitas

Tacos Carnitas

Chef Kevin Zbraga, of Zbraga in Philadelphia, brought another seafood option.

Serving King Crab Toast

Staff at the Kevin Zbraga Serving Station

His Alaskan King Crab Toast was simple, but elegant.

Alaskan King Crab Toast

Alaskan King Crab Toast

You never know when you might run into a celebrity or two at Party for the Senses. And it was exciting to see Chef Art Smith enjoying the party and chatting with guests! We can’t wait until his new Disney Springs restaurant, Homecoming: Florida Kitchen, opens very soon!

Art Smith

Art Smith

Chef Smith brought a really interesting dish — Pastrami-cured Lamb Loin with Black Brioche Crumble.

Pastrami-cured Lamb Loin with Black Brioche Crumble

Pastrami-cured Lamb Loin with Black Brioche Crumble

Also in the house was Chef Warren Brown, who has been a regular at the Epcot Food and Wine Festival for years. You may know him from his Food Network TV Show, Sugar Rush. Chef Brown is the founder and owner of CakeLove Bakery in Washington DC.

Warren Brown

Warren Brown

His Cinnamon Cake Truffles were conveniently served on Spoons, which made for easy consumption! And you know we loved the little dollop of Icing next to it.

Cinnamon Cake Truffles on Spoons

Cinnamon Cake Truffles on Spoons

Chef Kristine Farmer and the crack team from the Grand Floridian’s pastry shop also brought it, with this extravagant Banana-Hazelnut Timbale.

Grand Floridian Bakery Banana Hazelnut Timbale

Grand Floridian Bakery Banana Hazelnut Timbale

Finally, Chef Jason Stricker of the Epcot Events Team shared a Malted Milk Chocolate Cake with Popcorn Gelato.

Jason Stricker Cooking Station

Jason Stricker Cooking Station

We loved the presentation here. It reminded me a lot of a dessert we enjoyed at Le Cellier last year, the Chocolate Whisky Trifle.

Malted Milk Chocolate Cake with Popcorn Gelato

Malted Milk Chocolate Cake with Popcorn Gelato

Senses fully engaged and spent, we were ready to call it a night. :-)

Overall

Party for the Senses is aptly named. If you’re looking for an event that’s about more than just the food, this may fit the bill. With spectacular entertainment engaging your eyes and ears, there’s never a dull moment. And the smells coming from the tasting stations where dishes are actually being prepared for guests really draw you in. And, of course, there’s tasting!

If you haven’t had a chance to attend Party for the Senses, and you enjoy tasting events, I’d definitely recommend you give this one a try. Sure, it’s pricey. But given the level of entertainment as well as the quality and quantity of food and wine, I think many would feel that it’s a splurge well spent.

And now, I’d really like to hear from you! Have you attending Party for the Senses during the Epcot Food and Wine Festival? Leave a comment and let us know what you think of this Special Event!

Comments

  1. valerie says

    I just had a question. I would love to go I’m a huge foodie, but don’t drink alcohol much are there other drink options? Would it be worth the money if I drink?

  2. Lisa says

    I’ve always been intrigued by Party for the Senses, and I’m strongly considering it this year. Could you please answer a few questions for me?

    – With the reserved seating package, how much earlier do you get in? I saw for the Burger Party that it’s only 15 minutes early. Does the early entry really make a difference? How long are the lines to get food and drinks without early entry?

    -What’s the general dress code like? This feels like it should be a dressy event, but I saw from your photos above that there was a group in just t-shirts and shorts.

    -In total, approximately how many different dishes would you say there are? Is this review pretty comprehensive of everything available that night or was there a lot more not pictured?

  3. says

    Hello Lisa – I have been to a couple of these, so I’ll try and offer a couple of my observations.

    1) Reserved Seating – You do get in 15 minutes early with both the Wine View and the Reserved Seating Packages (but I would still be at the front of those lines to make the most of your extra 15 minutes. It takes nearly that long to check all those people in, and walk them to their tables… i.e. the guests at the back of the early entry line spend some of their 15 minutes… in the line). Once you get in, there’s nearly zero wait at any of the tables for those first 15 minutes.

    The “General Admin” crowd is large. For the hour of the event (after the early entry time has gone by) lines at certain table can get long. There’s usually never more than 10 people lined up at a table, but some food items are plated “to-order” … so that you can see the chef build your plate. If each plate takes 45 seconds to build and there’s 10 people, that’s a 7.5 minute wait. As the night goes on (say, in the last hour) there’s almost no wait at any table again… the chefs will have caught up with the rush, and will have their dishes ready to hand right to you.

    2) Dress Code – It is a really nice event, but you do have guests that have been in the park all day, and (as you can see from the photos), are pretty much just wearing their “theme park” clothes. However, you do have to make it from the parking lot… way back to the WorldShowPlace building… and it’s pretty warm, even in the fall of the year. Best case scenario, if you are staying at the Boardwalk or Beach Club, and can enter the park from the back entrance… you’ll have a shorter walk. But it’s still a long walk. Do that once in heals for the ladies, and in a jacket for the guys… and you’ll probably be saying to yourself “I’ll not do that again”. Finding that balance between looking nice and feeling comfortable, is one of the biggest challenges at any Party for the Senses.

    3) Item Count – On the night that the above photos were taken, there were 23 small plate items and two full (different) cheese stations. An additional cheese station and bar are available to the Wine View level guests. There were 68 different beverage offerings, about 10 of those were the non-adult variety (coffee, tea, juices, etc.). Many of the beverage tables will have two or three of their products available (for example a wine company might have a Sauvignon Blanc, a Pinot Noir, and a Pinot Gris available).

    Are you meant to drink everything? Probably not. But I’m old-school on the food items… I want to try everything the party has to offer. And that’s the best way to answer your first question about the extra 15 minutes. For me… that extra time allows you to ease into the event and get your bearings.

    You can easily and casually make it around to two or three food stations before the wave of guests rushes in. It gives you time to look around and see just how far back the room goes. That’s the thing (for me anyway) about that extra time… it’s not really about eating or drinking more… it’s about entering the space in a relaxed manor… and that in-turn effects the rest of the night. There’s a palpable anxiety that comes along with waiting in the general admin line and the inevitable “rope drop” (or curtain rise) in this case… and rush to get into the space. It’s worth the extra $30 (i.e. Category #2 at $199) to me, just to avoid that rush.

    I hope some of that helps with your decision making. It really is an amazing event, that I wish everyone could experience… at least once. Here’s a complete list of all the food items that were available on the night in question. The food does change at each event. A small “program/menu” booklet is available once the party starts, so be sure to grab one of those. The booklets are often already on the table for Category #1 and #2 seating options.

    1 – Atlantic Cod with Brandade de Morue
    2 – Tacos de Carnita – Braised Pork served on a Corn Tortilla topped with Roasted Habanero Salsa and Pico de Gallo
    3 – Jasper Hills Farms Cheeses (table with various cheeses)
    4 – Tagine of Lamb with Apricots and Toasted Almonds
    5 – Banana-Hazelnut Timbale
    6 – Cresta de Gallo with Confit Duck
    7 – Scallops with Roasted Cauliflower, Quinoa Salas and Aji Amarillo Leche de Tigre Vinaigrette
    8 – Salmon “Lomo Saltado”
    9 – Gardein Beefless Ground Ratatouille Tortelloni, Melted Cipolin and Parsnip Puree with Sundried Tomato Basil Sauce and Merlot Greens
    10 – Malted Milk Chocolate Whiskey Cake with Popcorn Gelato
    11 – Dolci di Ricotta Buffalo Ricotta Cheesecake, Spice Bread, Poached Huckleberries with Chocolate Mirto Sorbetto
    12 – Sautéed Duck Breast in a Port and Blueberry Reduction
    13 – Tuscan Short Ribs with Polenta
    14 – Bruschetta topped with Roasted Tomatoes, Pesto, Herbed Ricotta and Arugula
    15 – Alaskan King Crab Toast
    16 – Cinnamon Cake Truffles on Spoons
    17 – Pastrami-cured Lamb Loin with Black Brioche Crumble, Pickled Cabbage, and Harissa
    18 – Skate Wind Braciola
    19 – Roasted Sake Miso Duck Breast with Furikake Rice, Beet and Carrot Salad with a Ginger Soy Sauce
    20 – Pan-seared Elk Loin with Pumpkin Gnocchi, Oven-roasted Wild Mushroom and Apple Brandy Reduction
    21 – Cheese Dumplings with Tasso Ham Cream, Lima Beans, and Baby Kale
    22 – Sonoma Lamb with Backyard Fattouch and Mint Chutney
    23 – Guinea Drunk on Soft Chenchen Scented of Coconut served with Black Beans and Tomato Foam with Coriander
    24 – Chocolate Ganache, Various Flavors from Chocolate Accents
    25 – Artisanal Cheese Selection (table with various cheeses)

  4. Lisa says

    @mealtrip

    Wow, thank you SOOO much for the thoughtful and detailed response. I’m still on the fence, but having this information is very helpful. If you don’t mind my asking, have you ever done the Burger Bash? If so, how does it compare in terms of food and drink? I realize that PFTS is of course going to be a nicer event with the atmosphere and entertainment, but the $99/$119 price for the Burger Bash is definitely more palatable. Thanks in advance for your time. I really appreciate it!!!

  5. says

    @lisa Oh, you’re welcome. PFTS is my favorite part of the Food and Wine Festival. Any event held in that building is top notch, so whichever way you go, I’m sure you’ll have a great time!

    I did go to the Rockin Burger Block Party last year. There were about 12 different “gourmet” burgers and maybe 20 different beverages, less wine, and a little more Tequila and flavored Vodkas. You pretty much hit the nail on the head though… where the food at a Party for the Senses has more layers and complexity (and nearly double the total number of items), burgers (even gourmet burgers) are more accessible.

    I usually take my folks to an event during the festival, and while I love my dad… he couldn’t tell a Vanilla Scented Sea Bass in Cardamon Risotto, from a “Shrimp and Scallop Burger patty topped with Spicy Thai Slaw and Cilantro Lime Mayo on a Sesame Bun” (which was one of the popular “burgers” at last year’s event)… and so I’ll probably take them to the Rockin Burger Block Party this year. We’ll have just as much fun, at nearly half the cost.

    The only food related concern at the Burger event was that there’s a lot of bread in 12 burgers. Guests that were trying to get around to all 12 were removing the top bun and eating the burgers open-faced style after a while. I don’t think I’ve ever gotten around to eating everything at either Party for the Senses or the Burger Block Party.

    The first Burger party last year, was packed… and so seating at the $99 entry level was a little sparse. The last burger party, was not nearly as full and even the $99 guests could just walk up to a table and sit down. Unfortunately, there’s no way to tell how it’s going to be this year.

    Like I mentioned though… no corners are cut on either of those events and we always end up talking about them for days and weeks after going!

  6. says

    Lisa — You can see why we ask @Mealtrip to cover these events for us! Those are his pictures above! Amazing, right?!? And I agree with him that the Burger Bash is a great choice if you’re looking for good food and unlimited beverages. It’s not as high-end as PFTS, but I’m not sure that’s a bad thing. :-)

  7. Robert says

    I have been to the party 3 times. And each time we have opted for the wine view tickets. I can say I have enjoyed it and the extra time is definitely a huge bonus. The Veuve Cliquot on each table was excellent. As well as the open bar in the tables area. I got to soak to Ched Robert Irvine for 5 minutes this last year. This party is what the festival is all about. Coming back this year hopefully

  8. Carli says

    Would you happen to know the cancellation policy on the tickets? I am looking online but am unable to find it.

  9. says

    Carli — reservations are normally non-refundable, but you can always double check with the Cast Member when you call. Good Luck!

  10. Brandi P. says

    Does anyone know about the dress requirements for the Masquerade yellow and black party? Do you think my husband will be out of place with nice shorts and a button down shirt?

  11. says

    Brandi P. — You may want to call Disney to confirm, but your husband’s attire sounds similar to what we’ve seen at other events like this.

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