Oct 2008 Pics
PEPPER MARKET
Pepper Market Breakfast - Hashbrowns & Mickey Waffles
WOLFGANG PUCK EXPRESS
Wolfgang Puck Express
Artsy Shot
Side of Herbed Fries
Chinois Chicken Salad
Side of Macaroni & Cheese
PARTY FOR THE SENSES 10/25
Entrance
Program
Stephen Gower, `Ohana - Disney's Polynesian Resort
Hawaiian Beef Cho Cho with Edamame and Sweet Potato Pot Sticker, Pineapple Chutney
Terry Metson, Fume Bistro & Bar, Napa, CA
Boneless Lamb Tenderloin with Herbes de Provence on a Crisp Four-Cheese Polenta Crouton, Goat Cheese Ratatouille Ragout, Fresh Thyme
Jeff Page, Hollywood & Vine, Disney's Hollywood Studios
Herb Crusted Lamb Loin, Creamy Sundried Tomato & Goat Cheese Polenta
Michael Kramer, Voice Restaurant at Hotel Icon, Huston TX
Atlantic Rock Crab, Avacado Mousse, Yuzu Cream, Lemon Balm
Eric Brennar, Magic Kingdom Food & Beverage
Beef Tenderloin with Asian Mushroom Risotto
Kevin Downing, Disney's Vero Beach Resort
Seared Salmon Brulee, Savoury Tomato Cornbread Pudding, Green Tomato and Apple Chutney
Amber Kent, Rose & Crown Dining Room, United Kingdom Epcot
Beef Tenderloin, Asparagus and Applewood smoked bacon Tart, Brown Butter Bearnaise
Kent Rathbun, Abacus & Jasper's, Dallas TX
Grilled Veal Tenderloin, Peach Barbeque Sauce, Chipotle Corn Mash
Tom Hill, Victoria & Albert's, Disney's Grand Floridian Resort & Spa
Pondicherry and Vanilla Crusted Long Island Duck with Fuji Apple, Fig & Red Cabbage Jam, Apple Cider Air
Keegan Gerhard, The Food Network Challenge, Food Network
d=mc3
delicious = milk chocolate 3 ways
Julian Rose, Moonstruck Chocolate, Portland OR
Tanzania Pure Origin Chocolate Tart with Red Currant Jelly and Cointreau Raspberries
Jessi Sudsa-Nguan, Bakery, Disney's Contemporary Resort
Cherry Cheesecake served on Pistachio Petit Four and Pomegranate Reduction
Chocolate Truffles
Irish Dairy Board Cheese Selection
Keith Hiner, Boardwalk Bakery, Disney's Boardwalk Resort
Cheese Course Pastry Style
- Poached Pear with Cheese-infused Marshmallow
- Lemon Mascarpone Cheese Ice Cream
Ciril Hitz, Johnson & Wales University, Providence, RI
Pumpkin Brioche Tart (TOP) & Orange Hazelnut Bostock (BOTTOM)