***Epcot Food And Wine Festival Info 2008***

[*KeepMovingForward*]

Ooh! I didn't get a booklet either! What's in it? Should I call and ask for one?

TDC Nala posted the link to the brochure in the first post on this thread. The brochure is just listing all the extra F&W Events. Here's the link: http://www.disboards.com/showpost.php?p=27069252&postcount=1

 

[Me&3]

I also got the email three times and I agree the name is dumb. How will we abrevate this one

 

[TDC Nala]

Received an email from Tables in Wonderland, which says it comes from Disney Dining Experience, so they don't have it all together yet.

Anyway, they sent me the menu from Bocuse d'Or Gala because they're still trying like heck to get someone to spend $450 a head on it. They do emphasize that the $450 includes admission to Epcot on the 26th and 27th of September (which doesn't mean squat to an annual passholder like me)

I couldn't do it anyway as this is the last night the Adventurers Club will be open, which means far more to me than this menu does. But here it is in case it'll sway somebody else out there.

Mix and Mingle with the Country’s Best Chefs and Dance until Midnight





Cocktail Reception

Served with Veuve Clicquot Champagne and Specialty Cocktails by Diageo Reserve



David Myers – Sona, Los Angeles, CA

Kabocha Squash Wrapped with Smoked Salmon


Georges Perrier – Le Bec Fin, Philadelphia, PA

Mushroom Cappuccino

Traci des Jardins – Jardinière, San Francisco, CA

Specialty from Traci’s menu
André Soltner – French Culinary Institute, NY, NY

Jalousie d’ Epinards et Champignons Sauvages



Alain Sailhac – French Culinary Institute, NY, NY

Foie Gras Feuilletée, Caramelized Endives and Mango Brunoise


Laurent Tourondel – BLT Restaurants, NY, NY

Specialty from Laurent’s menu

Roland Muller - Food and Beverage Product Development at

Walt Disney World Parks & Resorts

Grilled Duck and Armagnac Sausage, Black Lentil Dal and Red Curry Sauce in Phyllo
Scott Hunnel – Victoria & Albert's Restaurant,

Disney's Grand Floridian Resort and Spa

Roasted Muscovy Duck with Fennel and Blood Oranges, Minus 8 & Smoked Bacon Vinaigrette




Dinner

Served with a fine wines, including Dom Pérignon Champagne



Patrick O’Connell - Inn at Little Washington, Washington, VA

Peekytoe Crab Salad with Caviar
Charlie Trotter – Charlie Trotter’s, Chicago, IL

Steamed Cod with Hojiimenji Mushrooms and a Ginger-Soy-Hijiki Sauce



Daniel Boulud – Daniel, NY, NY

Duo of Brandt Beef: Red Wine Braised Short Ribs and Seared Rib Eye
Terrance Brennan – Picholine, NY, NY

Artisanal Cheese Selection




Dessert Walk About by Walt Disney World’s Best Pastry Chefs and Guest Chefs

After Dinner Drinks and Moët and Chandon Impérial Champagne



Erich Herbitschek – Disney’s Grand Floridian

Resort and Spa

Crepes Suzette, Strawberry Dumplings


Andreas Born – Disney’s Hollywood Studios™

Baked Alaska



Stefan Riemer – Disney’s Yacht & Beach Club Resort

Petits Fours, Friandises, Mignardises


Kelly Smith - Disney’s BoardWalk Resort

Gelato, Seasonal Fruit



Lothar Neumaier – Epcot®

Champagne Sabayon with Tropical Fruit Tartar


Chris Vitanza – Disney’s Contemporary Resort

Hot Chocolates: Chocolate Caramel Cheesecake Martini, Lavender,

Kahlua and Wild Honey with Homemade Marshmallows



Ewald Notter – Notter School of Pastry Arts, FL

Salted Caramel, Coffee, Passion Fruit Duchess
Mike McCarey – Mike’s Amazing Cakes, WA

Celebration Cake

 

[DizDragonfly]

Sounds wonderful, but I'm still not spending that kind of money for it. I might consider $200/person, but I wouldn't go any higher than that.

 

[ehagerty]

Deleted Text

 

[BriarRosie]

Alain Sailhac – French Culinary Institute, NY, NY

Foie Gras Feuilletée, Caramelized Endives and Mango Brunoise

That settles it. I will have to make a special trip and pay up to get my foie gras fix. Yeah right.

The best part of your post was the trippy li'l Tables in Wonderland logo in your signature.

I'm picturing Grace Slick singing, "One bite makes you larger...and one sip...makes you smaaaaaall..."

 

[TDC Nala]

I'm am not nearly as plugged in as I would like to be - but I thought I'd ask anyway - "value" aside, has anyone heard whether or not CS credits might be converted to F&W snack credits?

It isn't confirmed that you can use snack credits at F&W although it's been done in the past, so it's quite likely.

This question might be best answered in the Disney Dining Plan forum,

http://www.disboards.com/forumdisplay.php?f=116

Outside of free dining I think you have to ask at your resort if you want to convert credits. I have heard of TS being converted to CS but not CS to snacks.

 

[DisneyDeeva]

It isn't confirmed that you can use snack credits at F&W although it's been done in the past, so it's quite likely.

This question might be best answered in the Disney Dining Plan forum,

http://www.disboards.com/forumdisplay.php?f=116

Outside of free dining I think you have to ask at your resort if you want to convert credits. I have heard of TS being converted to CS but not CS to snacks.

I think the Original Poster is asking about the possibility of converting Counter Service Credits to Snack Credits - not about using Snack Credits at the F&W Festival. If that is the case, then no, you can't do that.

During Free Dining the past couple of years, they have allowed Table Service to be used as Counter Service. But, to my knowledge, you have never been able to use Counter Service Credits for Snacks Only.

 

[TDC Nala]

I think the Original Poster is asking about the possibility of converting Counter Service Credits to Snack Credits - not about using Snack Credits at the F&W Festival. If that is the case, then no, you can't do that.

During Free Dining the past couple of years, they have allowed Table Service to be used as Counter Service. But, to my knowledge, you have never been able to use Counter Service Credits for Snacks Only.

They are, but I they specifically asked about using them at the food & wine festival. At any rate, it is off topic to discuss the policies of the dining plan on this thread. The answer would probably be faster coming from the Dining Plan Forum. Most of us on this thread do not appear to use the dining plan.

 

[offkilterfan]

The DDE people don't like me enough to send me the food and wine booklet or the email telling me that they are changing their name to something lame.

I wonder if they know I exist?

I feel the same way.

No e-mail or booklet and I will be there for F&W.

 

[DisneyDeeva]

They are, but I they specifically asked about using them at the food & wine festival. At any rate, it is off topic to discuss the policies of the dining plan on this thread. The answer would probably be faster coming from the Dining Plan Forum. Most of us on this thread do not appear to use the dining plan.

Hmmm...sorry I wandered a bit off topic then. I'll just leave the replies to those who know more than me and go back to lurking. I do have to say that I didn't think this question was any further off topic than the comments on the new name for the DDE. JMHO. TTFN

 

[TDC Nala]

The DDE stuff was accompanied by Bocuse d'Or information.

I am going to ask that this thread not become a discussion of DDE or of the dining plan. There is enough information here to wade through as it is.

 

[Inkmahm]

That's OK, Lori. I didn't get the email either... but I did get the F&W booklet thing... go figure...

I hate the new name, too. DDE is much better than TIW...

I didn't get the F&W booklet, just the 3 emails about the name change! I'd rather have the booklet.

edit: Okay, I see the link to the booklet...

 

[ChefColette]

I've decided to take a short weekend trip in October to enjoy the Festival before my AP expires.

 

[PNO4TE]

I've decided to take a short weekend trip in October to enjoy the Festival before my AP expires.

Perfect time to go!

 

[Valeep]

Do we even know if there are going to be free wine tastings this year. As someone said previously, there are a lot of things going on in the festival center.

 

[TDC Nala]

Do we even know if there are going to be free wine tastings this year. As someone said previously, there are a lot of things going on in the festival center.

We can't unequivocally state that there will be, but it appears likely.

 

[Forever42]

We're getting there. You can see that some of the booths are built brand new this year. A lot of them are in their usual places, too. Beautiful day yesterday! And Chefs de France was lovely for dinner.

On a side note, the boards around Nine Dragons have been removed, and the windows uncovered. New carpeting, looks like new chairs/tables, but it was dark so we couldn't tell if that "exhibition kitchen" had been put in. Wouldn't be surprised if the estimation that Nine Dragons would be open at the end of the month turns out to be true.

 

[kabuki]

We're getting there. You can see that some of the booths are built brand new this year. A lot of them are in their usual places, too. Beautiful day yesterday! And Chefs de France was lovely for dinner.

On a side note, the boards around Nine Dragons have been removed, and the windows uncovered. New carpeting, looks like new chairs/tables, but it was dark so we couldn't tell if that "exhibition kitchen" had been put in. Wouldn't be surprised if the estimation that Nine Dragons would be open at the end of the month turns out to be true.

WOW! Thank you for the update and pictures! We so appreciate it! Also the news on Dragons! Would be cool to have the exhibition kitchen!

 

[Forever42]

The exhibition kitchen was rumored, but we weren't sure whether it was put in by what we could see.

Here are a couple more:

Nothing terribly exciting looking at them, but I always get a great sense of anticipation the last two weeks of September. I feel energy in the air and the weather starts to get a little balmier. The first picture in this post is the New Orleans booth - the area around it looks interesting! You can see wrought-iron railings in some of the construction.