Champagne and Sake Seminar Details: Swan and Dolphin Food and Wine Classic

Furthering my crusade to learn more about the first annual Disney World Swan and Dolphin Food and Wine Classic, I got the wonderful opportunity to speak with two of the event’s seminar leaders last week: Chad Lobner, Kimonos Sushi Restaurant Manager and leader of the Sake Seminars; and Olivier Zambaux, Shula’s Steak House Manager/Certified Wine Sommelier and leader of the Champagne Seminars.

Here’re some of the pretty rad details that you get to experience if you’re signed up for either of these two seminars. (And if you’re not, check out this link for more information on how you can experience the first annual Disney World Swan and Dolphin Food and Wine Classic!)

Sake Seminar

When: Friday and Saturday, October 8th and 9th, 4:30-5:30pm
To Book: Some seminars are full, but it never hurts to call — 407-934-1609. As of this interview, there was still space in Friday’s seminar.

Description: Dive into the history of sake, the current trends in the industry, and a hint at what we can expect tomorrow. Topics include vessels, labeling, when to warm your sake and how the production and milling of sake produces different grades and taste profiles. This class will be filled with opportunities to taste many different types of sake and demonstrate how simple it is to pair with food. Kanpai! Instructor: Chad Lobner, Kimonos Sushi Restaurant Manager

What can guests expect from the sake seminar that might surprise them?
Guests will walk through the experience of Japanese sake, and the seminar will dispel some myths about sake. For example, hot sake, which is what many of us have the most experience with, is usually not the highest quality sake you [Read more…]

Exclusive: First Look at Menus and Details from the Swan & Dolphin Food and Wine Classic

I recently had the incredible opportunity to speak with Anthony “Tony” Porcellini, the Director of Food and Beverage at the Disney World Swan and Dolphin Resort and the brains behind the brand new annual Swan and Dolphin Food and Wine Classic!

Tony was kind enough to share with me a few more details on the upcoming event, including menus for the tasting booths, specifics on the seminars, and a few surprises for next year’s event! I also received fantastic photos of some of the menu items that will be available in the tasting booths! You can see a few of them below, and a few more will be highlighted over the upcoming weeks.

What We’ll Be Tasting at the Food and Wine Classic

Six Swan and Dolphin restaurants will be featured at the Causeway tasting stations on Friday and Saturday nights (October 8th and 9th, 2010). The offerings will change each night, so be sure to check out the menus below before deciding your dates (or just head over both nights — that’s what I’d do!)

Todd English’s bluezoo
The first night of the festival will feature one of the restaurant’s trendiest dishes: Shrimp Steamrollers! According Tony Porcellini, to make the steamrollers, bluezoo Executive Chef Chris Windus basically “deconstructs a shrimp cocktail in a tube.” Eating them is an even bigger adventure! Chef Windus will be on hand at the tasting booth to demonstrate.

bluezoo Steamroller

Another trendy dish takes the stage at the bluezoo booth on Saturday. Pipettes filled with buerre blanc sauce will spear small pieces of scallop and bacon. To eat, simply pull the scallop and bacon from
[Read more…]