party for the senses

[webray]

Hi,

For those of you that attended party for the senses at F&W Fest last year, how did it go, did you enjoy it. What types of things were served.

Thanks,

Cheryl

 

[webray]

Somebody must have attended this last year???

 

[fwm]

The Party for the Senses was very nice. Each chef had a station where they made a sampling of a gourmet appetizer or entree or dessert. There were even more wine stations to sample dozens of different wines. We will go back this year.

 

[SamSam]

We have been the last two years and will be attending again this year. We really enjoy being able to taste the many different offerings which are prepared right in front of you at stations set up throughout the building. Last year their were 18 chefs and over 50 wines and beers. I can hardly wait for November!

 

[betterlatethannever]

Originally posted by webray
Hi,

For those of you that attended party for the senses at F&W Fest last year, how did it go, did you enjoy it. What types of things were served.

Thanks,

Cheryl

Here is the menu from one of the Parties last year.

Chefs

Bruno Vrignon, Les Chefs de France
Escargots in Puff Pastry with a Garlic Butter and roasted Red Pepper Coulis

Mike Bersell, The land
Smoked veal and Green Chile Mole on Cinderella Pumpkin Sopes

Dominique Macquet, Doninique’s New Orleans, LA
Dominique’s “Fleur de Sel” and Lime Cured Wild Salmon with Stone Crab, Hearts of Palm and Horseradish Crème Fraiche

Lorene Vanetti, Caribbean Beach Resort
Marinated spicy Pork Loin with Soba Noodles and Garnished with Orange Vinaigrette and Basil Oil

Bruce Robertson, The Cape Grace, Cape Town South Africa
A mini Chili Boerewors Sosatie Roll with a Mrs. Ball’s homemade Chocolate Truffle

Earl Penson, Disney’s Animal Kingdom
Marinated Herb Smoked Tenderloin with Fresh Wilted Greens with a Sweet Balsamic Dressing/Pepper relish

Wade Camerer, Akershus
Pan Seared Tenerloin of Lamb with Sun Dried Cherry Cous Cous and Tazziki Sauce

Grant MacPherson, Bellagio, Las Vegas, NV
Oven Roasted Cured Pork Tenderloin, Persimmon Marmalade, Salad of Fine Herbs

Joseph Fuchs, Disney’s Contemporary Resort
Roasted Beef Tenderloin Brachola with Prosciutto with Lobster and wild mushrooms on crispy Risotto cake

Allan Susser, Chef Allen’s, Miami, FL
Tangerine and Cumin Crusted Tuna with Mango Macadamia Nut Rice

Joanne Theodore and Ventura Gonzalez, Greek Islands Spice, Inc. Fort Lauderdale, FL
Sea Bass with Red Miso Glaze on Wonton Crisp

Anette Grecchi Gray, Jiko. The Cooking Place, Disney’s Animal Kingdom Lodge
Give Grain Pilaf with Garam Masala, Toasted Vegetables and Tandori Seared Tofu

Cass Abrahams, Cape Malay Cuisine, South Africa
Cape Pickled Fish on a bed of Garden Greens served with a Cape Seed Loaf

Adam Rogers, Disney’s All-Star Music Resort
Savory Chicken over Warm Pasta Salad with Baby Spinach, Sun Dried tomatoes, Asiago and Parmesan Cheeses

Desserts

Jessi Sudsa-Nguan, Disney’s Grand Floridian Resort
Butter Pecan Bread Pudding with Warm Southern Comfort Sauce
Mascarpone Cheesecake dressed with Fruits of the Forest

William Clark, Magic Kingdom
European style assorted Truffles and Pumpkin Cranberry Cheese Cobble

Yoly Lazo, Yacht and Beach Club Bakery
Temble que-Coconut custard with infused Bacardi Rhum-Pineapple Sorbet

Aidan Duyer, Yacht and Beach Club Bakery
Bitter Chocolate Mousse “Surprise” served with Banana Ice Cream and Apricot sauce

Sonja Hallenbarter, Carma, Switzerland; Marc Huot, Barry-Calletaut, Montreal, Canada
Black Current Zpbra, Majestic de Grenoble, Panna cotta, applestrudel

Wineries

Sapphire Hill
Old Vine Zinfandel, Russian River Valley
Chardonnay, Russian River Valley
Pinot Noir, Russian River Valley

Niebaum-Coppola
Coppola Blanco
Coppola Rosso
Coppola Diamond Series claret

Red Hill Estate
Pinot Noir
Shiraz
Sauvignon Blanc

Foppiano Vineyards
Petite Sirah, Sonoma County
Sangiovese, Alexander Valley
Cabernet Sauvignon, Russian River Valley, Estate Bottled

Germain-Robin
Germain-Robin Select Barrel XO
Germain-Robin Old Havana
Germain-Robin Single Barrel Brandy

Highland Distillers- Macallan
Macallan 12 year single malt scotch
Macallan Cask Strength

Hill of Content
Hill of Content Grenache/ Shiraz
Hill of Content Benjamin’s Blend
Hill of Content Shirz

Southcorp Wines
Lindemans Padthaway Chardonnay
Rosemount Greache/ Shiraz
Rosemount Semillon
Penfolds thomas Hyland shiraz

The Boston Beer Company
Samuel Adams Lager
Samuel Adams Light

Gerardo Cesari
Soave Classico DOC Nibai
“Mara” Vino Di Ripasso Valpolicella
Amarone Della Valpolicella DOC Classico

Valckenberg/Weingut Graff
Graff Piesporter Goldtropfchem
Valckenberg Pinot Noir rose
Valckenberg Madonna Eiswein

Vina Bajoz
Ovacion Blanco
Bajoz Tinto Crianza

Beringer/ Chateau St. Jean
Chateau St. Jean Sonoma Chardonnay
Beringer reserve Cabernet Sauvingon
Beringer Alluvium Red
Chateau St. Jean Robert Young Chardonnay

Villa Sandi
Villa Sandi Pinot Grigio Estate Bottled
Villa Sandi Prosecco – Cooler Bottled DOC
Villa Sandi Cuvee – Single Estate

Chateau des Charmes
Icewine
Merlot, St David’s Bench Vineyard
Viognier, St David’s Bench Vineyard

Cape Classics
Meerlust Chardonnay
Mulderbosch Chenin Blanc
Cape Indaba Chardonnay

Cellars International
Robert Weil Spalese
Pfeffinger Kabinett Halbtrocker
Gunderloch Jean Baptiste Kabinett


As you can see, there is quite a variety. We tried everything (foodwise) and pretty much all the wines. .

Ed

 

[webray]

Thanks everyone...sounds great.