Party for Senses 10/23

[webray]

The new layout was excellent..color coding made it very easy to keep track as you visited each area and test the foods/wines.

Many wonderful offerings..and the cirque entertainment was wonderful. A great addition to the Party for the Senses.

Hubby, myself, our son and his wife walked over from Beach Club Villas, arriving at the World Showplace about 6:05pm. They were already open and letting you go inside to register and wait.

We had a wonderful time..it was our second and sons/wife first party. They loved it.

Now for the treats!!!

Blue area

Hear....The sounds of bubbles

Rosemount Estate
Rosemount Diamond Chardonnay
Rosemount Diamond Shiraz
Rosemount Grenache - Shiraz

57 Main Street Wine Co.
Bosch Sauvignon Blanc
Boschendal Le Pavillion
Tumara Titan

King Estate
Domaine Pinot Gris (outstanding)
Domaine Pinot Noir (also very good)
Oregon Pinot Gris (most of you have probably tried this at Artist point..they pair it up quite often there and it is very good)

Taste...Delectable Nibbles
Chef Thierry Rautureau
Rover's Restaurant, Seattle, Washington
Whild Mushroom and Goat Cheese Terraine with Celeriac and
a Bing Cherry Vinaigrette (lovely..very mild and delicious)

Chef Michael Kramer
McCrady's Restaurant, Charleston, SC
Mushroom "cappucino" Smoked Duck, Truffle Foam and Porcini Dust (This was absolutely outstanding..one of our top picks for the evening)

Cheff Cass Abrahams
Cape Malay Cuisine, Capetown, South Africa
Bunny Chow: A traditional Kwa-Zulu Natal Street Food, Seafood Curry with Flowerpot Bread

Chefs Gary Schmidt and David Mudge
Disney's Grand Floridian
Mustard Crusted Port Tenderloin, Roasted Corn Pudding with a Sweet Apple Chutney (Delicious, another of our top picks for the evening)

Green Section
Smell the Heady Aromas

From the Food to the wine
Chef Ken Vedrinski
Sienna Restaurant, Daniel's Island, SC
Grilled Sturgeon with White Balsamic Vinaigrette, Pickled Garlic and Basil Mignonette (This was also a top pick by us as well as everyone else, so popular it went very fast and they did run out)

Chef David Hutnick, Raphael Lucillo and Yaroslav Strohyi,
Chef Mickey's Contemporary Resort
Braised Veal with Black Bean Polenta and Tamarind Cream (Outstanding, and again a top pick for the evening)

To the Wine
Hill of Content offered
Benjamin's Blend
Grenache
Shiraz
Pinot Noir

St. Michelle Wine Estates offered
Canoe Ridge Estate Chardonnay
Cold Creek Cabernet Sauvignon
Eroica Riesling (outstanding)

The Pink Area
So Many Wines...so little time

Lindemans
Lindemans Bin 65 Chardonnay
Lindemans Reserve Chardonnay
Lindemans Reserve Shiraz

the Little Penquin
the Little Penquin Chardonnay
the Little Penguin Merlot
the Little Penguin Shiraz

Taste Buds Rejoice!
Chef Eric Tanaka
Dahlia Lounge, Seattle, Washington
Harissa Grilled Crosscut Shortribs, Quince and Preserved Lemons

Chef Gray Byrum
Citricos
Sicilian-Style Shrimp and Crab Stew


The Red Area
Touch...The Amazing Textures
Chef Dean James Max
3030 Ocean at Marriotts Harbor Beach REsort and Spa in
Fort Lauderdale, FL
Organic Kuri Squash Soup with Lobster, Leeks and Pumpkin Seeds
(This was the closest chef to our table so we sampled this first..it was wonderful)

Chef Richard Meacham and Scott Kandzer
Port Orleans Resort
Roasted Leg of Lamb with Root Vegetable and a Licorice Red Wine Sauce

Chef Andrew Larkin
Contemporary Resort
Sundried Tomato and Tofu Roulade with Arugula Pesto Sour Orange Oil

Chef Javier Pareja
Banquets, Disney MGM Studios
Pan Seared Mojo Marianted Salmon over Baby Greens and a Black Bean vinaigrette and a toston Crouton (again..one of our top picks..outstanding)

Chef Joe Rowland
EPCOT Events Cheft
International Cheese Selection
(Wow..he did and excellent job. We were mostly interested in trying the stilton..along with ice wine. We had been to the Inniskillin seminar earlier in the day and the hosts said if you have never..try ice wine with stilton or chocolate. We opted for the stilton and icewine combination. Something we never would have thought to do..it was out of this world delicious together..we couldn't believe it. We had to pop back to the icewine booth for more)

Marvel Over the Wines
Penfolds
Thomas Hyland Chardonnay
Koonunga Hill Shiraz-Cabernet
Bin 28 Shiraz

Remy Martin
VSOP
Red Berry
Red Strawberry Kiwi
Red Grape Infusion

Cecchi Winery
Chianti Classico
Val Delle Rose Morellino de Scansano
Villa Cerna Chianti Classico Reserva

Samuel Adams
Light, Boston Lager and Utopia

Chateau Des Charmes
Chardonnay
St. David's Bench Merlot
Vidal Icewine (this is what we tried with the stilton..the inniskillin wasn't being served until the 10/24 party..ugh..but, at 19.99 a bottle, the vidal Icewine is a great bargain and very, very good)

Renwood Winery
Grandpere Zinfandel
Old Vine Zinfandel
Select Viognier

Vinedo de los Vientos
Alcyone Tannat Dessert
Eolo Gran Reserva Tannat Blend
Tannat

The Yellow Section
Elegant Vineyards
Champagne Pommery
Rose NV (we will stick with the Banfi rosa regale)
Pommery Pop (very good)
Brut (very good)

Baileyana
Edna Valley Sauvignon Blanc
Edna Valley Syrah
Grand Firepeak Chardonnay
(We had the opportunity on Friday to attend this tasting seminar in the park. We tasted two whites and two reds in the park. We were totally blown away, shocked and amazed. Never before have we attdended a winery tasting where we have enjoyed all 4 of the offerings. These are really good wines..great prices..in the $13 range all of them. If you find these in your local store..definately check them out)

Cambria
Katherine's Chardonnay
Benchbreak Pinot Noir
Tepusquet Vineyard Syrah

Wente Vineyards
Crane Ridge Reserve Merlot
Murrieta's WEll Red Meritage
Tamas Estates Pinot Grigio

See Extraordinary Creations
Chef Marc Orfaly
Pigalle, Boston, MA
Tuna Nicoise Salad with traditional accompaniments

Chef Annete Grecchi Gray
Jiko
Pan Seared Jumbo Scallop with INdian Spiced Roasted Ratatouille and Cool Cucumber Drizzle (Once again Annette comes through..she always has one of the top item at special events. And of course we all know Jiko remains consistant and outstanding)

Chef Tom Morrison and Marilyn Smith
All Star Resort
Duck Attack: Braised Peking Duck Confit with Potato Chive Pancake and Foie Gras Hollandaaise and Pan Seared Duck Breast with Pepperdw and Chive Oils (Just one word for this..oustanding and wish they served it in the food court at all stars..lol)

Devilish Desserts
Chef Jacquey Pfeiffer
The French Pastry Chool, Chicago, IL
Strawberry Verbena Consomme with Sicilian PIstachio Biscotti and Lemon Emulsion (this was ok..wouldn't order it)

Chef Michael Furtado
Le Cellier
Warm Chocolate Bread Pudding with White Coffee Ice Cream and a Rum Butter Sauce...(This was excellent)

Fushcia
Taste the Magic
Chef Dominique Macquet
Dominique's, New Orleans, LA
Roasted Pheasant Breast Stuffed with Veal Cheeks, Chanterelle Mushroom and jus Natural (outstanding)

Chef Joel Antunes
Joel, Atlanta, GA
Lamb Dumpling, Surry Sauce, Eggplant Chutney

Chef Ernie Haverkorn and Joe Karnath
Sci Fi
Filet on Roquefort Crostini, Smoked Portabella topped with Pickled onions and peppers (this was excellent)

Got Grape
Inbev
Stella Artois
Bass Ale
Labatt Blue

Bodegas Salentein
El Portillo
Malbec
Pinot Noir

Stonehaven
Premium Cabernety Sauvignon
Premium Chardonnay
Premium Shiraz

Joseph Phelps
Cabernet Sauvignon
Insignia
Le Mistral

Devilish Desserts
Chefs Cindy and Dominique Duby (great people)
author of "Wild Sweets"
DC Duby Wild Sweets Chocolate Tasting Flight

Chef Julian Rose, Barry-Callebaut Chocolates, Canada
Moist Chocolate and PIstachio Biscuit with Tanzania Mousse and roasted apricot

Chef Trude Knutson and Susan Yungmann, Coral Reef Restaurant
Citrus and Coconut Cheesecake with Orange Confit (this was pretty good)

As you can see...hard not to have a great time here..lol.

 

[Minniespal]

Lookings absolutely fabulous ~ Thanx for sharing.

 

[nasmith]

Sounds yummy! We went to the first PFS on Oct. 2 - and it was good - but your sounds better~~ We are also going to the last two ( Nov. 6 and 13 ) and we're hoping that they will be every bit as yummy!! IMHO - This is one of the best events that WDW hosts every year!! Jill

 

[SamSam]

Dh and I were there! It was fabulous and IMHO, the best of the Wine and Food Fest. For anyone who hasn't been, I feel it's well worth the money.

 

[wdw_dine_junkie]

Where was the registration desk? At the Millennium Village? We were planning on going to the 5:45 "Eat to the Beat" but were most people skipping it and going straight to the village? How was the seating this year?

Sorry for the all the questions. I'm getting excited about our event coming up!

 

[BriarRosie]

Originally posted by wdw_dine_junkie
Where was the registration desk? At the Millennium Village? We were planning on going to the 5:45 "Eat to the Beat" but were most people skipping it and going straight to the village? How was the seating this year?

Sorry for the all the questions. I'm getting excited about our event coming up!

When I went to the PFTS last year, the registration was just
outside the Mill Vill. They check you in and hand you your wine
glass (yours to keep) and the plate with the notch for the wine
glass (where you can only load about two food samples at a
time, I've found. LOL!)

I skipped the concert to be early enough to get a table.

Webray:

I cannot tell you enough how glad I am to see your review!
I'm attending a PFTS on November 6.

I'm also attending a Lunch and Learn (hope it's as good as last
year), a Sweet Sunday, the food and wine pairings at:

Mitsukoski
Le Cellier
Coral Reef
Bistro de Paris

Plus I'm attending a Brewer's Dinner. (Last year's dinner at Rose
and Crown was fabulous. I'm stuck with the American one this
time, so I hope it's good, too.)

Whew. That's a lot!

 

[webray]

We skipped the concert also to make sure we could get a table. Registration was at Millenium village, no problem at all. I was told you could also register at the concert, I believe that is where people got their wristbands at so they could just pick up their plates/glasses when they arrived at millenium village (world showplace now).


In my opinion, there seemed to be a lot of people standing..I think they could use a few more tables. They also said that our party was completely 100% booked, so that may have been why it looked like there weren't enough tables. Our party of 4 left at least one person at the table at all times, and all through the night..people kept coming just sitting down, we had stuff all over the table..forks, sunglasses, etc..people didn't even ask until after they were seated..lol..then they go..oh..are these places taken..lol. Othe than that..the chefs were great...hubby and I split up and brought back two of everything from the booths we visited I went front to middle, he went back to middle. This worked out great.

We are also scheduled for the 11/6 and 11/13 party and 11/13 lunch learn with rick bayless. That (11/13) will be a great weekend to be at disney, as the festival of the masters is also going on in downtown disney. Those two times it will just be the two of us..so if any of you are a party of two..feel free to hook up with us and share our table.

 

[betterlatethannever]

Originally posted by webray
In my opinion, there seemed to be a lot of people standing..I think they could use a few more tables. They also said that our party was completely 100% booked, so that may have been why it looked like there weren't enough tables. Our party of 4 left at least one person at the table at all times, and all through the night..people kept coming just sitting down, we had stuff all over the table..forks, sunglasses, etc..people didn't even ask until after they were seated..lol..then they go..oh..are these places taken..lol. Othe than that..the chefs were great...hubby and I split up and brought back two of everything from the booths we visited I went front to middle, he went back to middle. This worked out great.

We are also scheduled for the 11/6 and 11/13 party and 11/13 lunch learn with rick bayless. That (11/13) will be a great weekend to be at disney, as the festival of the masters is also going on in downtown disney. Those two times it will just be the two of us..so if any of you are a party of two..feel free to hook up with us and share our table.

I wish they had more tall tables to stand at. Or at least spread them around a bit (like they seemed to be the last couple of years).

Our strategy is to just go to the nearest tall table and eat drink. Then move on to another section. It would seem that there would be more walking involved going back and forth to the sit down table.

There were a couple of times no tall tables were in sight so we just stood and ate (a little awkward but doable). One time we went to an empty sit down table with one person standing guard. Well we put down our wine glasses so we could eat. (We went to the one on Oct 9th so it wasn't you we got mad

HOWEVER, beware, we probably will try and steal your table on Nov. 6th for a minute or two

It looks like there are very little food repeats from week to week but the wines sure do repeat a lot. Lindenmans, Rosemont, Little Penquin, Penfolds, Remy, Elegant Vineyards (champagne) and the two beer stations.

Well, as long as they keep on having new food each week, it is definitely worthgoing to as many as we can

Ed

 

[Me&3]

Hi DH and I went to Party for the Senses on Oct.27 loved it and will go again next year. That is one plus living in South Florida. Can you tell me if the food and chefs are different every weekend? Thank You, Michele

 

[conandrob240]

We went to the Eat to the Beat concert at 5:40pm or so, got our wristbands and sat down just as the concert started. We got up as the band played their last song (6:13pm or so) and strolled over to the PFTS (without waiting for the concert escorts). We walked right into the party at about 6:28pm- no lines, no waitds and just started drinking & eating. It was awesome!