Here I go again...eating my way around the world! Oct 2010 F&W -COMPLETED 11/10
- Thread starter onelilspark
- Start date
dizneeat
DIS Legend
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It's a shame your chips at Captain Cook's weren't cooked well and not seasoned enough - we had to wait a LOOOOOOOOOONG time for ours but they came out perfect. Sorry yours didn't! 
I am drooling over the photos of your tea!!!! I love tea and had this booked last February and we gave it up
for
The Ditch!!
I think I need to make another reservation esp. since we are going without the DDP next February!
Thanks for the updates!
I am drooling over the photos of your tea!!!! I love tea and had this booked last February and we gave it up
for The Ditch!!
I think I need to make another reservation esp. since we are going without the DDP next February!
Thanks for the updates!
beachgirl2000
Mouseketeer
- Joined
- Mar 25, 2009
- Messages
- 261
I will be at the Food & Wine Festival ONE WEEK FROM TODAY! I am so excited -- I just can't wait -- this is my first time!!!! Loving your report! 
BlueSkies
~Disney Gal.....
- Joined
- Jul 31, 2008
- Messages
- 2,935
Really enjoying your reviews!!!
Sorry that your lunch at Captain Cooks was not so good...that pizza did sound good...too bad it was greasy!
Afternoon tea at the Gardenview Lounge is a favorite of DDs and mine... Love the pics .... We have eaten that cheese medley and have no clue what the cheeses are either...we just call them the mild and strong ones!!! LOL!! What a nice way to spend an afternoon.....
Looking foward to your next review...
Sorry that your lunch at Captain Cooks was not so good...that pizza did sound good...too bad it was greasy!
Afternoon tea at the Gardenview Lounge is a favorite of DDs and mine... Love the pics .... We have eaten that cheese medley and have no clue what the cheeses are either...we just call them the mild and strong ones!!! LOL!! What a nice way to spend an afternoon.....
Looking foward to your next review...
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
I really like the tea, it's a good break.
Thanks!
Thanks!
Haha, well Geoff & my Dad went!
LOVE the food porn
It's a shame your chips at Captain Cook's weren't cooked well and not seasoned enough - we had to wait a LOOOOOOOOOONG time for ours but they came out perfect. Sorry yours didn't!
I am drooling over the photos of your tea!!!! I love tea and had this booked last February and we gave it up
The Ditch!!
I think I need to make another reservation esp. since we are going without the DDP next February!
Thanks for the updates!
Hmmm...tea...the Ditch...I think I'd pick the Ditch too!
I will be at the Food & Wine Festival ONE WEEK FROM TODAY! I am so excited -- I just can't wait -- this is my first time!!!! Loving your report!
Woo! Hopefully I'll get to some of the F&W kiosks before you leave!
Really enjoying your reviews!!!
Sorry that your lunch at Captain Cooks was not so good...that pizza did sound good...too bad it was greasy!
Afternoon tea at the Gardenview Lounge is a favorite of DDs and mine... Love the pics .... We have eaten that cheese medley and have no clue what the cheeses are either...we just call them the mild and strong ones!!! LOL!! What a nice way to spend an afternoon.....
Looking foward to your next review...
Thanks for joining in! The pizza sounded good...it just wasn't quite there!
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
This was my first time doing Party for the Senses-or any of the more pricey Food & Wine events. All 4 of us went, I'm the only one who has any limitations on beverages, so I only had whites while the others had the reds and other offerings.
We thought the Party started at 6...whoops! It actually didn't start until 6:30pm, so while we were getting agitated when the doors finally opened at 6:25pm, they were actually early.
There were 3 "holding areas," one outside the gate, one inside the gate but still outside (this is where you got your plate and glass), and then finally inside before opening the curtain to the rest of the party.
My awful picture while waiting inside:
One of the biggest complaints I've heard about PFTS is that there's not enough seating. This year, they've added a lot of tables and I think if we would have headed to the back, we probably would have gotten a table with chairs. As it was, we were content to stand at the taller tables. It allowed us to move around a bit.
This was about 20 minutes after the Party started, so plenty of space to stand and eat:
Note: the partition you see to the right was for the Wine View Lounge. It was right in the center of the room.
The room was split into different groups by color and kitchen utensil, like Yellow Wine Glass or Orange Whisk, which is how everything was listed in the program.
Room shot:
Next to each of the food tables were the winery tables. I couldn't really tell if things were paired, so I just went and got what I liked!
We started the evening by each getting our own, but by the end of the night, we shared most things. I'll just start going through my pictures and letting you know what I thought!
First up we have Wagyu Beef Short Ribs Braised with Red Wine Pan Seared Boniato, Potato Cakes, Sour Cream, Chives Sweet Onion and Wild Mushroom Ragu by Dylan Shauwecker from The Wave at Disney's Contemporary Resort.
This was probably one of our favorites of the evening. It was like having a Pot Roast in a bite. Absolutely delightful.
Next we had Tagine of Lamb (Lamb braised with Peas & Artichokes) by Samad Benzari from the Morocco Pavilion at Epcot.
This was OK. None of us were wild about it, so we had a bite and then moved on.
Geoff got a beer from Radeberger Gruppe in Frankfurt, Germany.
I loved how they poured the beer into the wine glass. Classy
Next we had Butternut Squash Risotto, Baby Frisee, Aged Balsamic with a Pumpkin Seed Brittle by Frank Vega from Mama Melrose at Disney's Hollywood Studios.
I thought it was quite ballsy to do a Risotto in this kind of setting. Maybe it was because we had it towards the beginning of the night, but it was cooked perfectly. I absolutely loved it, my Mom wasn't crazy about it, she thought it was too salty, but I tend to like saltier foods.
Next we had Duck Veracruz by Jamey Fader from Big Red F Restaurant in Denver, CO.
Geoff loves Duck, so this was right up his ally. I didn't really care for the salsa on top, but generally I don't like salsas, so that wasn't a big surprise. The duck was cooked great though.
This is Braised Venison and Truffle Raviloi, Roasted Forrest Mushrooms, Brodo and Parmesan Frico by Michael Reitzler from California Grill at Disney's Contemporary Resort.
I really liked this a lot. It would have been great to have a big bowl of it! Really just earthy and lovely. One of the winners of the night in my opinion.
Next up we have a lamb loin. They must have changed what they wanted to serve because what we had was a different description from what was in the program. I can tell you it was a Lamb Loin by Bob Waggoner from PBS' UCook! with Chef Bob in Charleston, SC.
Here's it being served & prepared:
And the dish:
The lamb in this was cooked perfectly. My Dad has never been a lamb fan, but he came back with this and we were all shocked. He loved it!
I don't know if we've converted him, but it was a big step!
The last item I'll do for now... Wild Boar Agnolotti Stuffed Ricotta and Portobello Mushrooms by Andrew Turner from Liberty Tree Tavern at the Magic Kingdom.
What was interesting is that Geoff & I got this after my parents. We got 1 ravioli, but they got two!
No huge loss. I thought it was really dry. Geoff & my Dad really liked it though.
I'll be back later today or tomorrow with Part 2! Stay tuned!
We thought the Party started at 6...whoops! It actually didn't start until 6:30pm, so while we were getting agitated when the doors finally opened at 6:25pm, they were actually early.
There were 3 "holding areas," one outside the gate, one inside the gate but still outside (this is where you got your plate and glass), and then finally inside before opening the curtain to the rest of the party.My awful picture while waiting inside:
One of the biggest complaints I've heard about PFTS is that there's not enough seating. This year, they've added a lot of tables and I think if we would have headed to the back, we probably would have gotten a table with chairs. As it was, we were content to stand at the taller tables. It allowed us to move around a bit.
This was about 20 minutes after the Party started, so plenty of space to stand and eat:
Note: the partition you see to the right was for the Wine View Lounge. It was right in the center of the room.
The room was split into different groups by color and kitchen utensil, like Yellow Wine Glass or Orange Whisk, which is how everything was listed in the program.
Room shot:
Next to each of the food tables were the winery tables. I couldn't really tell if things were paired, so I just went and got what I liked!
We started the evening by each getting our own, but by the end of the night, we shared most things. I'll just start going through my pictures and letting you know what I thought!
First up we have Wagyu Beef Short Ribs Braised with Red Wine Pan Seared Boniato, Potato Cakes, Sour Cream, Chives Sweet Onion and Wild Mushroom Ragu by Dylan Shauwecker from The Wave at Disney's Contemporary Resort.
This was probably one of our favorites of the evening. It was like having a Pot Roast in a bite. Absolutely delightful.
Next we had Tagine of Lamb (Lamb braised with Peas & Artichokes) by Samad Benzari from the Morocco Pavilion at Epcot.
This was OK. None of us were wild about it, so we had a bite and then moved on.
Geoff got a beer from Radeberger Gruppe in Frankfurt, Germany.
I loved how they poured the beer into the wine glass. Classy
Next we had Butternut Squash Risotto, Baby Frisee, Aged Balsamic with a Pumpkin Seed Brittle by Frank Vega from Mama Melrose at Disney's Hollywood Studios.
I thought it was quite ballsy to do a Risotto in this kind of setting. Maybe it was because we had it towards the beginning of the night, but it was cooked perfectly. I absolutely loved it, my Mom wasn't crazy about it, she thought it was too salty, but I tend to like saltier foods.
Next we had Duck Veracruz by Jamey Fader from Big Red F Restaurant in Denver, CO.
Geoff loves Duck, so this was right up his ally. I didn't really care for the salsa on top, but generally I don't like salsas, so that wasn't a big surprise. The duck was cooked great though.
This is Braised Venison and Truffle Raviloi, Roasted Forrest Mushrooms, Brodo and Parmesan Frico by Michael Reitzler from California Grill at Disney's Contemporary Resort.
I really liked this a lot. It would have been great to have a big bowl of it! Really just earthy and lovely. One of the winners of the night in my opinion.
Next up we have a lamb loin. They must have changed what they wanted to serve because what we had was a different description from what was in the program. I can tell you it was a Lamb Loin by Bob Waggoner from PBS' UCook! with Chef Bob in Charleston, SC.
Here's it being served & prepared:
And the dish:
The lamb in this was cooked perfectly. My Dad has never been a lamb fan, but he came back with this and we were all shocked. He loved it!
I don't know if we've converted him, but it was a big step!The last item I'll do for now... Wild Boar Agnolotti Stuffed Ricotta and Portobello Mushrooms by Andrew Turner from Liberty Tree Tavern at the Magic Kingdom.
What was interesting is that Geoff & I got this after my parents. We got 1 ravioli, but they got two!
No huge loss. I thought it was really dry. Geoff & my Dad really liked it though.
I'll be back later today or tomorrow with Part 2! Stay tuned!
butiflfeet
I drink and I know things
- Joined
- Jul 29, 2008
- Messages
- 1,397
Yummy reviews so far! I can't wait until we can make it back to F&W next year!
Pooh&OurHunny
DIS Veteran
- Joined
- Jul 25, 2007
- Messages
- 4,143
Love your update...drooling over the pictures.
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
Thanks! I might miss F&W next year
Hopefully you weren't hungry!
They were definitely drool worthy!
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
Time for more of the PFTS!
Here's a room shot:
One of the wineries:
Ok, now back to the food! Here we have Seared Diver Scallop with Heart of Palm, Green Mango Relish with Grapefruit Sctoch Bonnet Mojo by Dominique Macquet from Dominique's on Magazine in New Orelans.
This had one of the longest lines of the evening...and it was so worth it! Look at the size of the scallop! They were cooking it all to order, so it was incredibly fresh & tasty!
Next we had Spicy Quince-Glazed Grilled Pork Tenderloin with Chilean Salsa Verde and Creole-Style Quinoa Salad by Ruth Van Waerebeek from Concha y Toro Winery in Chile.
This was one of Geoff's favorites, I found it to be a little spicy.
Now we have some cheese:
This is Braised Veal Short Ribs topped with a Pear and Cherry Chutney with Parsnip and Yukon Gold Potato Mash by Javier Pareja from Disney's Yacht & Beach Club Resort Catering
...so funny story on this one: the bone was still on. So I couldn't cut through it for a bite. I didn't realize it was because there was a bone. So I didn't really try it because I got frustrated
Also because this was on the table too: King Crab Raviloi Infused with Truffles by Pascal Oudin from Pascal on Ponce in Miami
My hands down favorite. I even had two! (I had to make up for the Veal, right??) This one also had a large line, but totally worth it!
Next, Braised Beef Cheeks with Cabernet Dijon Mustard Reduction by John Sarich Culinary Director of Chateau Ste. Michelle in the Pacific Northwest, Washington
I have an aversion to fatty meats, more so than most people. So I wasn't crazy about this.
Next up, Fragrantly Spiced Local Day Boat Ahi Tuna Fregola Sarda with Mediterranean Accentuations by Anthony Scott & Richard Smich from Flying Fish Cafe at Disney's Boardwalk Resort
This was ok. By this time I was getting pretty full. I might have liked it better if I had it earlier in the evening.
Next up, Pecan Shortbread with Roasted Fig Goat Cheese-Micro Arugula and Crispy Pancetta, Sondra Bernstein & John Toulze from the girl &the fig in Sonoma, CA
We ate at the girl & the fig when we were out in Sonoma last year. My Mom loves them (I don't really know why) so I was happy to see they had something at the Party. I thought this was delicious, very light which was needed! Ironically, my Mom didn't like it!
This is Pan Seared Palmetto Squab Breast-Shrimp Okra Pilaf with Plum Glaze by Frank Lee from Maverick Southern Kitchen in Charleston SC
I disliked this. Not my favorite by a long shot. So, lesson learned: I don't like Squab
This is Halibut en Escabeche by Juan Carlos Rodriguez from The Ford Plantation Club in Richmond Hill GA
Now, most things were being made to order, so they were fresh and hot. The Halibut had gotten a reputation at the party as something to skip, so they had a lot coming out from the kitchen (it wasn't being prepared there.) Which made for a pretty picture, but the Halibut was ok. I don't think it was as bad as others, but it wasn't great.
Finally for the dinner portion, we have Citrus BBQ Pork Ribs Slow Roasted-Fall off the Bone Ribs with out own Tart & Tangy BBQ Sauce by Jose L Camey from Paradise 37 at Downtown Disney
This surprised me. I thought I was done with savory items, but Geoff brought this over and it was absolutely delicious!
...next up will be Part 3 which is all desserts!!
Here's a room shot:
One of the wineries:
Ok, now back to the food! Here we have Seared Diver Scallop with Heart of Palm, Green Mango Relish with Grapefruit Sctoch Bonnet Mojo by Dominique Macquet from Dominique's on Magazine in New Orelans.
This had one of the longest lines of the evening...and it was so worth it! Look at the size of the scallop! They were cooking it all to order, so it was incredibly fresh & tasty!
Next we had Spicy Quince-Glazed Grilled Pork Tenderloin with Chilean Salsa Verde and Creole-Style Quinoa Salad by Ruth Van Waerebeek from Concha y Toro Winery in Chile.
This was one of Geoff's favorites, I found it to be a little spicy.
Now we have some cheese:
This is Braised Veal Short Ribs topped with a Pear and Cherry Chutney with Parsnip and Yukon Gold Potato Mash by Javier Pareja from Disney's Yacht & Beach Club Resort Catering
...so funny story on this one: the bone was still on. So I couldn't cut through it for a bite. I didn't realize it was because there was a bone. So I didn't really try it because I got frustrated
Also because this was on the table too: King Crab Raviloi Infused with Truffles by Pascal Oudin from Pascal on Ponce in Miami
My hands down favorite. I even had two! (I had to make up for the Veal, right??) This one also had a large line, but totally worth it!
Next, Braised Beef Cheeks with Cabernet Dijon Mustard Reduction by John Sarich Culinary Director of Chateau Ste. Michelle in the Pacific Northwest, Washington
I have an aversion to fatty meats, more so than most people. So I wasn't crazy about this.
Next up, Fragrantly Spiced Local Day Boat Ahi Tuna Fregola Sarda with Mediterranean Accentuations by Anthony Scott & Richard Smich from Flying Fish Cafe at Disney's Boardwalk Resort
This was ok. By this time I was getting pretty full. I might have liked it better if I had it earlier in the evening.
Next up, Pecan Shortbread with Roasted Fig Goat Cheese-Micro Arugula and Crispy Pancetta, Sondra Bernstein & John Toulze from the girl &the fig in Sonoma, CA
We ate at the girl & the fig when we were out in Sonoma last year. My Mom loves them (I don't really know why) so I was happy to see they had something at the Party. I thought this was delicious, very light which was needed! Ironically, my Mom didn't like it!
This is Pan Seared Palmetto Squab Breast-Shrimp Okra Pilaf with Plum Glaze by Frank Lee from Maverick Southern Kitchen in Charleston SC
I disliked this. Not my favorite by a long shot. So, lesson learned: I don't like Squab
This is Halibut en Escabeche by Juan Carlos Rodriguez from The Ford Plantation Club in Richmond Hill GA
Now, most things were being made to order, so they were fresh and hot. The Halibut had gotten a reputation at the party as something to skip, so they had a lot coming out from the kitchen (it wasn't being prepared there.) Which made for a pretty picture, but the Halibut was ok. I don't think it was as bad as others, but it wasn't great.
Finally for the dinner portion, we have Citrus BBQ Pork Ribs Slow Roasted-Fall off the Bone Ribs with out own Tart & Tangy BBQ Sauce by Jose L Camey from Paradise 37 at Downtown Disney
This surprised me. I thought I was done with savory items, but Geoff brought this over and it was absolutely delicious!
...next up will be Part 3 which is all desserts!!
KatMark
DIS Legend
- Joined
- Aug 5, 2007
- Messages
- 42,443
Okay, you can just give me several plates of the King Crab Ravioli and several plates of the Scallop and I will be set to go. My stomach is now grumbling and telling me to feed it and that would be the perfect meal--no matter the time of day.
Keep them coming...you are doing great.
Keep them coming...you are doing great.
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
Oh those two items were so delicious!
I think that's the biggest perk of the Wine View Lounge, the guaranteed seat.
You weren't planning your trip, were you
I might as well finish up and do the desserts!
glennbo123
DIS Legend
- Joined
- May 10, 2008
- Messages
- 10,236
And here I thought that PFTS was the sound made when you sit on a Disney bus seat and it has a bunch of air trapped under the cushion.
Great pictures and reporting Kelly!
Great pictures and reporting Kelly!
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
Time for dessert! 
This was the chocolate sculpture over at the Grand Floridian's table
And their dessert, Tropical Fruit Pave by Kristen Farmer from Disney's Grand Floridian Resort & Spa
This was so light and fruity, it was wonderful!
Next I stood in a looooooong line to get some chocolates! Hosted by Norman Love Confections in Ft Meyers, FL
It was so worth it. The orange one was a Passion Fruit flavor. It was to die for. Seriously.
Next up I had Warm Chocolate Almond Cake with Black Currant Sorbet by Lothar Neumaier, Executive Pastry Chef at Epcot
It was good, but I wasn't WOW'd by it.
Then I waited in another long line for Keegan Gerhard's dessert. I didn't particularly care to meet him, but I wanted to know if his food warranted his fame. Baby Charmel-Chocolate Carmel Tart-Sauteed Baby Bananas-Rum Cream-Caramel Ice Cream by Keegan Gerhard from Food Network Challenge and d Bar Desserts in Denver, CO
And??? It was pretty good. He was a very nice guy. The cream on top of the chocolate was so boozy that I pushed it to the side!
Finally, I had Vanilla Roasted Pineapple Lime Yogurt sorbet-Macadamia Crumble-Vanilla Bean Custard by Lisa Bailey from d Bar Desserts in Denver, CO and Creamy Strawberry Verrine with Strawberry Vodka by Lothar Neumaier, Executive Pastry Chef at Epcot
Both of these were our favorite desserts. Not too heavy and they had a lot of great flavor!
And then...we were done And headed outside for Illuminations to top off the evening. Geoff decided to grab some last minute champagne and he had to transfer it to a plastic cup when we left.
Overall: 10/10. I would do it again in a heartbeat!
Side note: I did a review for the Disney Food Blog on Party for the Senses. It has more "detail" in it rather than all the pictures. I'll post a link when she has it up on the site!
This was the chocolate sculpture over at the Grand Floridian's table
And their dessert, Tropical Fruit Pave by Kristen Farmer from Disney's Grand Floridian Resort & Spa
This was so light and fruity, it was wonderful!
Next I stood in a looooooong line to get some chocolates! Hosted by Norman Love Confections in Ft Meyers, FL
It was so worth it. The orange one was a Passion Fruit flavor. It was to die for. Seriously.
Next up I had Warm Chocolate Almond Cake with Black Currant Sorbet by Lothar Neumaier, Executive Pastry Chef at Epcot
It was good, but I wasn't WOW'd by it.
Then I waited in another long line for Keegan Gerhard's dessert. I didn't particularly care to meet him, but I wanted to know if his food warranted his fame. Baby Charmel-Chocolate Carmel Tart-Sauteed Baby Bananas-Rum Cream-Caramel Ice Cream by Keegan Gerhard from Food Network Challenge and d Bar Desserts in Denver, CO
And??? It was pretty good. He was a very nice guy. The cream on top of the chocolate was so boozy that I pushed it to the side!
Finally, I had Vanilla Roasted Pineapple Lime Yogurt sorbet-Macadamia Crumble-Vanilla Bean Custard by Lisa Bailey from d Bar Desserts in Denver, CO and Creamy Strawberry Verrine with Strawberry Vodka by Lothar Neumaier, Executive Pastry Chef at Epcot
Both of these were our favorite desserts. Not too heavy and they had a lot of great flavor!
And then...we were done
And headed outside for Illuminations to top off the evening. Geoff decided to grab some last minute champagne and he had to transfer it to a plastic cup when we left. Overall: 10/10. I would do it again in a heartbeat!
Side note: I did a review for the Disney Food Blog on Party for the Senses. It has more "detail" in it rather than all the pictures. I'll post a link when she has it up on the site!
onelilspark
DIS Veteran
- Joined
- Oct 23, 2008
- Messages
- 7,166
And here I thought that PFTS was the sound made when you sit on a Disney bus seat and it has a bunch of air trapped under the cushion.
Great pictures and reporting Kelly!
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