Flower13
Mouseketeer
- Joined
- Apr 16, 2000
- Messages
- 96
I attended the Exquisite Evening at Epcot on Sunday, October 17th. The evening was entitled Italian Impressions. I was attending solo, but I was really excited to see what this evening would entail. I somehow missed the fact that we were supposed to meet at guest services before the event. So I strolled through Epcot in my cocktail dress. I felt a little strange but who cares, I was off to a special dinner.
The event is held in the old Millennium Village. As you entered the building, they had a lounge setup with plush purple chairs and sofas. The reception was held in this area. For the reception, they served Banfi Principessa Perlante Gavi. Sharon McCarthy of Banfi described the wine perfectly. It was a very light, crisp white that had a bit of effervescence. The servers also passed seafood bruschetta and veal crispy ravioli. It was a nice opportunity to meet the other participants. I believe there were about 50-60 people attending.
After about 20 minutes, they opened the doors and welcomed us into the main dining room. There were place cards at each place setting with the names in silver script. Each envelope contained the menu. Each place setting had seven glasses of various shapes and sizes, four forks, 2 knifes and a soupspoon. Talk about overwhelming! In the center of the room was a table of the wine representatives. They did a wonderful job presenting each of the wines. Here is the complete menu:
Cream of Chestnut with Port Wine, White Truffle Ricotta Flan and Crispy Pancetta prepared by Enzo Fargione, Barolo Restaurant, Wash, DC. Paired with Antinori Vermentino, 2003.
Pork Braciola stuffed with Gorgonzola and Duxelles of Porcini, Grilled Asparagus, Saffron Arancine and Sauce Bolognese, prepared by Craig Schleider, Mama Melrose. Paired with Castello Banfi, Cum Laude, 2000.
Roasted Cured Breast of Muscovy Duck with Braised Cipollini Truffled Potato Puree and Red Wine Sauce, prepared by Roberto Donna, Galileo, Wash, DC. Paired with 2 selections: Antinori Tignanello, 2000 and Antinori Solaia, 2000.
Variety of Imported Cheeses, Fall Pear Compote and Parmigiano Reggiano Truffle Cracker drizzled with eight-year-old Balsamic Glaze, prepared by Michael Viola from Tonys Town Square Restaurant. Paired with Castello Banfi Summus, 1999.
A Dessert Symphony Almond Pistachio Apple Crisp, Warm Hazelnut Financier, Roasted Seckel Pear and Black Pepper Muscat Ice Cream, prepared by Isaac Tamada from MGM Studios. Paired with Castello Banfi Rosa Regale, 2003.
Everything was wonderful, its hard to pick my favorite. I really enjoyed the duck and the soup was a wonderful combination of flavors. I was so full by the time of the cheese course that I had to just sample everything from there on. The dessert was so beautifully presented, it was a work of art.
At the conclusion of the meal, they gave us a custom designed chocolate to take with us. They escorted us to the Illuminations viewing area next to the Rose and Crown. It was a fabulous view.
It was truly wonderful and I cant wait to sign up for a dinner next year.
The event is held in the old Millennium Village. As you entered the building, they had a lounge setup with plush purple chairs and sofas. The reception was held in this area. For the reception, they served Banfi Principessa Perlante Gavi. Sharon McCarthy of Banfi described the wine perfectly. It was a very light, crisp white that had a bit of effervescence. The servers also passed seafood bruschetta and veal crispy ravioli. It was a nice opportunity to meet the other participants. I believe there were about 50-60 people attending.
After about 20 minutes, they opened the doors and welcomed us into the main dining room. There were place cards at each place setting with the names in silver script. Each envelope contained the menu. Each place setting had seven glasses of various shapes and sizes, four forks, 2 knifes and a soupspoon. Talk about overwhelming! In the center of the room was a table of the wine representatives. They did a wonderful job presenting each of the wines. Here is the complete menu:
Cream of Chestnut with Port Wine, White Truffle Ricotta Flan and Crispy Pancetta prepared by Enzo Fargione, Barolo Restaurant, Wash, DC. Paired with Antinori Vermentino, 2003.
Pork Braciola stuffed with Gorgonzola and Duxelles of Porcini, Grilled Asparagus, Saffron Arancine and Sauce Bolognese, prepared by Craig Schleider, Mama Melrose. Paired with Castello Banfi, Cum Laude, 2000.
Roasted Cured Breast of Muscovy Duck with Braised Cipollini Truffled Potato Puree and Red Wine Sauce, prepared by Roberto Donna, Galileo, Wash, DC. Paired with 2 selections: Antinori Tignanello, 2000 and Antinori Solaia, 2000.
Variety of Imported Cheeses, Fall Pear Compote and Parmigiano Reggiano Truffle Cracker drizzled with eight-year-old Balsamic Glaze, prepared by Michael Viola from Tonys Town Square Restaurant. Paired with Castello Banfi Summus, 1999.
A Dessert Symphony Almond Pistachio Apple Crisp, Warm Hazelnut Financier, Roasted Seckel Pear and Black Pepper Muscat Ice Cream, prepared by Isaac Tamada from MGM Studios. Paired with Castello Banfi Rosa Regale, 2003.
Everything was wonderful, its hard to pick my favorite. I really enjoyed the duck and the soup was a wonderful combination of flavors. I was so full by the time of the cheese course that I had to just sample everything from there on. The dessert was so beautifully presented, it was a work of art.
At the conclusion of the meal, they gave us a custom designed chocolate to take with us. They escorted us to the Illuminations viewing area next to the Rose and Crown. It was a fabulous view.
It was truly wonderful and I cant wait to sign up for a dinner next year.
