Im going to apologize here for the picture quality of the event my normal camera apparently wasnt charged& thus only had my iphone for pictures. With the low lighting, not many of them of them turned out well.
As we left England, it was right at 5pm. Thats when you could start checking in for the event. We were given our wristband (different color than non-Wine View Lounge members) and a magnetic tag to wear on our clothing.
We put them on and decided to visit Martin Short at OCanada.
Around 5:50pm, we headed back to the area outside of World Showplace Plaza. Shortly after 6:00pm, those in the Wine View Lounge were lead into the lobby area of the Showplace & given a glass of Champagne until we were led to our tables in the middle of room which were directly in front of the stage for the band and the Cirque acts that played throughout the evening.
Our waitress quickly greeted herself and asked if we would like an alcoholic beverage and that the booths would be open for us shortly & in the mean time we could visit the cheese station in the back of the gated area. Well, as soon as I got up to get us some cheese, the chef for the amuse bouche station was like Where are you going? I have something for you! Ok! Works for me!
It was
Sable Fish that was wrapped in this rice paper and cooked. It was amazing!
After we enjoyed our fish, I went up to the cheese booth for the Wine View Lounge members. Here, I was kinda disappointed as the cheese was kinda well plain. It was a brie, cheddar, blue and some other common cheese. For the money we were paying for this lounge, I wanted something better.
The outside booths were serving food & wine at this point so I decided to show my husband how you got food at the Party and visit the nearby booth.
Last time I was at Party for the Senses the stations were set up with 6 colors. This time you had both colors and a cooking utensil to designate each section of stations.
The first section we visited was the Orange Whisk
We got
King Crab Ravioli Infused w/ Truffles from Pascal Oudin of Pascal on Ponce in Miami, FL.
This had to be my husbands favorite dish of the night. He went back for seconds and maybe thirds. The later part of the party is a bit of a blur as I had a bit too much to drink.
We also got
Braised Veal Short Ribs topped w/ a Pear and Cherry Chutney w/ Parnsip & Yukon Gold Potato Mash from Javier Pareja of Disneys Yachy & Beach Club Resort Catering.
To me, it just tasted like my pot roast I make at home. >< Still tasty though!
The other option for food at this station was the
Braised Beef Cheeks w/ Cabernet Dijon Mustard Reduction from John Sarich the Culinary Director of Chateau Ste. Michelle Wine Estates. We never did get over to try that over the course of the evening.
The wineries present in this section were
Domaines Barons de Rothschild, Red Newt Cellars, & Chateau Ste Michelle.
The second section we visited was the Yellow Wine Glass
We started here with
Wagyu Beef Short Ribs Braised w/ Red Wine Pan Seared Boniato, Potato Cakes, Sour Cream, Chives, Sweet Onion & Wild Mushroom Ragu from Dylan Schauwecker of The Wave & Disneys Contemporary Resort.
This was amazing! Much better than the short ribs from the first station.
The other treat we had here was
Butternut Squash Risotto, Baby Frisee, Aged Balsamic w/ Pumpkin Seed Brittle from Frank Vega at Mama Melrose in Disneys Hollywood Studios.
This was awesome as well. I had a couple more over the course of the evening.
The other option which we didnt try was
Tagine of Lamb from Samad Benzari at the Morocco Pavilion in EPCOT.
The wineries present in this section were
Fairview, Florida Orange Groves, & Radeberger Gruppe.
The third section we visited was the Pink Wine Bottle
Here we had
Duck Veracruz from Jamey Fader at the Big Red F Restaurant, Denver, CO.
I was a bit disappointed in this dish. The duck was a bit overcooked and thus really tough to eat. I could have just gotten a bad plate of it but I never went back to try again.
The next dish was
Spicy Quince-Glazed Grilled Pork Tenderloin w/ Chilean Salsa Verde & Creole-Style Quinoa Salad from Ruth Van Waerebeek of Concha y Toro Winery in Chile.
It wasnt spicy enough for me but too spicy for my husband. Different strokes I guess.
The third dish in this section was listed in the menu booklet as
Pan Seared Diver Scollops over Sauteed Fennel and a Pear Tomato, Caper and Opal Basil Butter from Bob Waggoner of PBS Ucook!
The dish I received was actually lamb though. Either way it was tasty & pleased with it.
The wineries present in this section were
Emiliana Winery, Trivento Winery, Choncho Y Toro, Chandon Winery.
The fourth section we visited was Purple Fork & Knife
The first dish we tried here was the
Halibut en Escabeche from Juan Carlos Rodriguez of the Ford Plantation Club in Richmond Hill, GA.
It was great.
The second dish was
Pan Seared Palmetto Squab Breast, Shrimp Okra Pilaf w/ Plum Glaze from Frank Lee at Maverick Southern Kitchen, Charleston, SC.
I found this to be a bit tough to eat. The pilaf was good though.
The last dish in this section that we didnt try was
Pecan Shortbread w/ Roasted Fig Goat Cheese, Micro Arugula & Crispy Pancetta from Sondra Bernstein & John Toulze from the girl & the fig from Sonoma, CA
The wineries in this section were
Mouton Cadet, Macmurray Rancy and The Boston Beer Company.
The fifth section was the Green Corkscrew
Here we had
Wild Boar Agnolotti Stuffed Ricotta & Portobello Mushrooms from Andrew Turner at Liberty Tree Tavern in the Magic Kingdom.
I enjoyed this.
There was also
Braised Venison and Truffle Ravioli, Roasted Forrest Mushrooms, Brodo and Parmesan Frico from Michael Reitzler from Disneys California Grill.
Also tasty.
The last dish in this section was
Seared Diver Scallops w/ Heart of Palm, Green Mango relish w/ Grapefruit Scotch Bonnet Mojo from Dominique Macquet at Dominiques on Magazine in New Orleans.
We didnt try this dish but it had the consistently longest line for the evening. Im sure if I was a huge fan of scallops I would have been all over it though.
The wineries present were
Rudera Winery, Les Vins Georges Duboeuf Romaneche, Ravenswood Winery and Kendricks Gin & Stoli Vodka
The last savory section was the Blue Plate
The only savory dish we tried here was
Citrus BBQ Pork Ribs Slow Roasted from Paradiso 37s Jose L. Camey.
So so good!
The other dishes that we never did try were Anthony Scotts from Flying Fish
Fragrantly-Spiced Local Day-Boat Ahi Tuna Fregola Sarda w/ Mediettanean Accentuations & Janess Freidels of the The Grill at ESPNs Wide World of Sports Grill
Mediterrean Roasted Vegetables Farro.
The wineries/etc present were
Champagne Nicolas Fueillate, Caymus Conundrum, Inniskillin, Stella Artois, Joffreys Coffee & Tea, Twinings Gourmet Tea Bar.
Now onto the desserts!
The desserts present were
Baby Charmel Keegan Gerhard, Food Network Challenge d Bar Desserts, Denver, CO
So freaking good! I could have had more if I hadnt been so full by the time I had it.
Vanilla Roasted Pineapple Lime Yogurt Sorbet Macadamia Crumble Vanilla Bean Custard Lisa Bailey, d Bar Desserts, Denver, CO
Also really good.
Warm Chocolate Almond Cake w/ Black Currant Sorbet & Creamy Strawberry Verrine w/ Strawberry Vodka - Lothar Neumaier Executive Pastry Chef, EPCOT
I didnt have this but my husband did. He ate it all so it must have been good.
Tropical Fruit Pave Kristen Farmer, Disneys Grand Floridian Resort & Spa (V&A specifically I think)
Assorted Chocolates Normal Love Confections, Ft. Meyers, FL
These were so amazing!
Overall the evening was great. My husband and I had a bit too much to drink to enjoy the full bar that was in the Wine View Lounge. We did like knowing we had a table we wouldnt have to worry about losing though and it made it so that I could keep my tote there under the table cloth w/o having to carry it around all evening. My husband wasnt completely thrilled with everything as the party like that he is out of his element but he is glad he went once. Next year he told me to go on my own though as he knows I enjoy it.
I'm glad you are enjoying! 
. We're going to this Saturday's PFTS, and will also be in the Wine View. Did they hand out gift bags like they did last year?
Since if I do it solo next year, I won't be booking the Wine View Lounge for 1. 
I'll enjoy it sometime I'm sure!
