We drove backstage and pulled up at the Epcot kitchen. Once we got in, we sat down at a big round table and picked out our napkin fold. We decided to go with the pocket fold so that our menu cards can be placed in them. Then we met our chef, Hazel and our server, Jennifer.
First up was our cocktail hour food:
mushroom pastries and mini beef empanadas with an olive tapenade
Jesse loved the mushroom pastries. He must’ve eaten like 5 or 6 of them. I had to tell him to stop eating because we had so much more food to try. I’m not a huge fan of mushrooms so I liked the empanadas more. The olive tapenade was really good.
crab cakes with dill cream sauce
Jesse can’t eat seafood so I was the only one who tried this. They so were yummy. I wanted to eat all of them, but only had 2
Next up we had 2 different soups:
red pepper and tomato soup
This is was delicious. It doesn’t sound like much but it has so much flavor and a little bit spicy at the end. So good!
cheddar cheese soup
If you love cheese – this is the soup for you. It was really rich and creamy. It had little bacon bits on the bottom. We decided not to have this soup on the menu because we were afraid it would be too heavy. We didn’t want our guests to be full when there is so much more food coming.
Caesar salad
Fresh and delicious!
Intermezzo:
Raspberry sorbet on Cinderella ice slipper
The minute I saw this in front of me – I knew I had to have it

. It was sooo pretty. The sorbet was really refreshing.
Entrée:
Parmesan crusted chicken with herb cream sauce, beef filet with demi glaze, asiago mashed potatoes, green beans and carrots
Mahi mahi with mango chutney, peppercorn crusted beef filet, asiago mashed potatoes, and asparagus
Wow – everything was so good, it was almost impossible to choose! There was so much food on our table at that point. Not only would Jesse and I each get our own “tasting plates” with smaller portions, but the chef would also bring out the “show plate” with the actual portion that would be served and how it would be plated (the entrée pictures I posted are the show plates).
Dessert:
Cinderella’s chocolate slipper
I was so full at this point, I just nibbled a little bit here and there. The mousse was very good. 2 people can share this dessert. I think this is way too much chocolate for one person to eat. We decided that with the wedding cake and dessert party, we won’t need another dessert. But it was so pretty to look at.
So the final menu is:
Cocktail hour:
-mushroom pastries
-crab cakes
-beef empanadas
Appetizer:
-roasted red pepper & tomato soup with pretzel bread
-Caesar salad
Intermezzo:
-raspberry sorbet in Cinderella’s ice slipper
Entrée:
-parmesan crusted chicken & peppercorn crusted beef with asiago mashed potatoes, green beans and carrots
Dessert:
-wedding cake
After the tasting session, it was around 4:00 and we went back to the WP because I wanted to hear what the organ sounded like in person. I didn’t like the way the music sounded on the sample cd they sent me. There was a 5:00 wedding scheduled so the organist was already there. He played a few songs and they sounded really nice. I’m glad I asked to hear it because it put my mind at ease about the music. It sounds so much better than the cd. We left the WP and said goodbye to Meri. Now – we wait for the beo to come
Up next: Jesse and I go to the

&

Party