Countdown to Disney: 7 days to go!

Number 7 on my cravings countdown is the infamous.....Dole Whip!

This is easily the most refreshing and satisfying cool treat on all of Disney property!

One major bonus for this upcoming trip is that we are staying at the Polynesian Resort, which means we have very easy access to Dole Whip!

This treat is a first day tradition that has quickly become a second day tradition...and third day tradition...and well you get the picture!

Countdown to Disney: 8 days to go!

8 days and counting until The Disney Foodie goes live at WDW!

This countdown will feature the 8 items I am craving the most!

First up: The Volcano Roll from Kona Island Sushi Bar!

I could not be happier that Disney has finally made the Kona Island Sushi Bar a permanent fixture at the Polynesian Resort! We dine here at least once a trip.

My favorite roll by far is the Volcano Roll - fresh tuna, pickled vegetables, spicy mayo, shrimp salad and tempura crunch....Yum!

La Hacienda de San Angel NEWS!

Further to my last post, the DisneyParks Blog has provided additional information regarding the opening of La Hacienda de San Angel!

Soft opening is scheduled for Sept 15th!

WDW Dining will begin accepting reservations on Sept 16th, for dates AFTER Oct 15th.

From Sept 15th to Oct 15th the restaurant will operate in "soft opening" accepting walk-ups only.

More Details on new Mexico Pavilion Restaurants

Today, The Disney Parks Blog released more information about the much anticipated restaurant refurbishments at Epcot's Mexico pavilion.

For months, construction walls have hidden this new development on World Showcase Lagoon. In the past few weeks tarps have been lowered and beautiful architectural features such as a blue dome, brightly painted stucco walls and a patio extending over the water have become visible.

The dual-purpose eatery, La Cantina de San Angel and Hacienda de San Angel is slated to open in mid-September. The first of it's kind, Disney is calling this establishment a "flex" restaurant. During the day La Cantina de San Angel will serve fresh Mexican street food such as tacos with pico de gallo. The counter service location will have both outdoor and indoor seating.

In the evening, the indoor area will transform into Hacienda de San Angel, a table service location right on the shore of World Showcase Lagoon, offering spectacular views of Illuminations. The restaurant, inspired by Mexican taquerias, will offer fresh corn tortillas, grilled meats and a variety of salsas ranging from the traditional tomato to the more exotic mango or tomatillo.

With a total of about 400 seats, this transitional type of restaurant could be the future of Disney dining (rumors have been circulating that the Be Our Guest restaurant to be included in the Magic Kingdom's Fantasyland expansion will operate as a "flex" restaurant as well).

The article confirmed that Hacienda de San Angel will begin accepting reservations for Oct 15th and will be a part of the Disney Dining Plan (1 credit for most meals, 2 credits for some larger portioned shared meals). Participation in the Tables in Wonderland program has not yet been confirmed.

Here is the full update from http://disneyparks.disney.go.com/blog/2010/08/update-on-la-hacienda-de-san-angel-at-epcot/

We caught up with Richard Debler, the president of San Angel Inn LLC, and Executive Chef Ernesto Zendejas, in charge of the big changes at the Mexico Pavilion at Epcot. The all-new La Hacienda de San Angel and La Cantina de San Angel are on schedule for a mid-September opening, taking reservations for Oct. 15 and thereafter. (The first few weeks are a “soft opening” with no reservations.)

What’s going to wow guests about the new look?
The architecture resembles an old hacienda, and you’ll see the distinctive blue dome from a distance. It’s right on the water, and very eye catching. And the view – the whole building is geared to World Showcase Lagoon and the fireworks…during the day it’s great for enjoying the waterfront.

Tell us about the “flex space” idea.
We need quick-service capacity, but at the same time we want to increase table service. This space allows us during the lunch period to use a section of the dining room for quick-service guests – an air-conditioned space that will complement the terrace outside seating. So we will have 250 to 300 seats during the day; later in the afternoon La Hacienda switches to table service with 250 seats. We have a total of 400 seats.

What’s special about La Hacienda cuisine?
We’re bringing two taco specialists from one of the best taquerias in Mexico to work with us. Corn tortillas are a major component of a great Mexican meal, and all of ours will be made fresh right there every day, also for La Cantina. Salsas will be made fresh – and not just tomato salsa. We have salsas made with chipotle and Serrano peppers, tomatillos, mangos. There are unique flavors from different regions of Mexico. Cilanto, habanero, spicy flavors from Southern Mexico . . . this will be a little different than our past menus.

Any favorite menu items?
We have three or four spectacular appetizer items at La Hacienda. The trend in Mexican food is appetizers, such as mini tacos. [One that sounds especially delicious is chiles toreados y chorizitos, roasted sweet peppers with lime and sea salt and mini chorizos (pork sausage).] And I really like the skillet entrées – skillets with cuts of meat, veggies, seafood, to make your own taco. I’m still tweaking the menu!

How does La Cantina menu change?
The Cantina menu will focus on tacos with meat or chicken, properly grilled, and garnished with fresh pico de gallo. We want to create an authentic Mexican taco, something that locals would buy at the market. Less Tex-Mex, more regional authentic Mexico.

We have to talk margaritas!
La Hacienda will have a tequila ambassador on staff every day. We will feature tequila flights there like we do in La Cava [inside the Mexico pavilion]. We’ve developed a whole new line of margaritas with a mixologist from New York City.

New flavors?
The coffee margarita is one of my favorites. We wanted to incorporate a little mescal, which has more of a smoky flavor than regular tequila. The Mescal gives it a cacao flavor, almost like a cappuccino. The top sellers right now are passion fruit and lime-raspberry, but we’re going to serve a mango-blueberry-basil margarita with fresh blueberries, mango puree and mashed basil. And an orange mango fire margarita with a dash of Tabasco and chile powder and ginger liquer.

Frozen or on the rocks?
All frozen margaritas at La Cantina, on the rocks at La Hacienda.

And desserts?
[Chef Ernesto chimes in.] At La Cantina, paletas, or popsicles, with fresh fruit, such as mango with peppers. At La Hacienda, the sorbets are outstanding, like tamarind, watermelon – very tropical fruit flavors. And a sweet tamal del dulce filled with guava paste. That’s a good one for sharing!

Are La Cantina and La Hacienda on the Disney Dining Plan?
Yes, for 1 point, except for the larger entrées that are for 2 guests, they are 2 points.

Long Overdue Update!

First off, I would like to apologize for being remiss in my posting! But I have some exciting news…

In exactly 22 days this blog will go LIVE from WDW! This is my “Eating Around the World to prepare for Eating Around the World!” trip. It was booked at the last minute, as my next trip was planned for Epcot’s 15th Annual International Food & Wine Festival.

You can expect reviews from the following:

Wolfgang Puck Express
Captain Cook’s
Columbia Harbor House
Tangerine Café
Kringla Bakery
Kona Island Sushi Bar
Kona Café (Breakfast)
Les Chefs de France
California Grill
Bistro de Paris
The Wave
Via Napoli
50’s PrimeTime Cafe
Liberty Tree Tavern
Yak & Yeti
Rainforest Café

I will also be reviewing Polynesian Club Level lounge offerings!

NEWS
Via Napoli at Epcot has opened!

The new 300 seat pizzeria opened on August 5, 2010 and is currently operating for lunch and dinner daily. While dining reservations are available, online or by calling 407-WDW-DINE, they will not accept reservations until September 10th. Until then the restaurant is using a “walk-up only” system. Reviews have been very positive thus far and I look forward to trying Via Napoli in September.

Summer Menus at WDW Restaurants

On the Disney Parks Blog and on the DISboards there have been a number of discussions about seasonal menu changes at many WDW restaurants. I think this is a wonderful thing! Sure, there are certain standby items that should never leave a menu, but variety is the spice of life and I adore seeing chefs use seasonal and local products.

California Grill - Chef Brian Piasecki’s menu for summer features heirloom tomatoes, Brentwood corn (among the best corn in the world), squash blossoms and baby summer squash, Black Mission figs with Pacific salmon, and Masumoto Suncrest peaches. YUM!

Narcoossee’s – Chef Joe Wilson’s menu features Alaskan King Crab Legs, split and chilled, through August. Another new item is the grilled shrimp with Brentwood corn cakes.
The Wave – Chef Frank Brough is using a little known ingredient, the SlimCado! It is a Florida avocado that has fewer calories and a milder taste. Try it tossed with oranges, hydroponic greens and a tangy vinaigrette. The menu also features a smoked tomato bisque thickened with red lentils.

Citrico’s - Chef Phillip Ponticelli’s menu features a smoked pork belly and poached duck eggs on potato and summer truffle gratin with orange blossom honey and mustard glaze, as well as a yellow tomato gazpacho with orange-scented lump blue crab, made with local tomatoes.

Jiko – There have also been many reported changes at Jiko. With a new chef, the menu is being changed to reflect more traditional South African dishes. Currently, word has it that the Pistachio Crème Brulee is gone and has been replaced by Malva Pudding – a sweet pudding made with apricot that has a jam like spongy tecture.

Oh Canada!....Changes at Le Cellier
Walt Disney World has released the 2011 Disney Dining Plan information and much to the dismay of many, Le Cellier is in for some changes. As of March 2011, Le Cellier will require 2 table service credits for dinner. Lunch will remain 1 table service credit. This change should put Le Cellier into what Disney considers the “Signature” category. Will this result in changes to the dinner menu? I would think that the change will affect the dining reservation rate at Le Cellier, as many people feel in its current state that it is not worth 2 credits.

Epcot’s International Food & Wine Festival—Official details announced—Events available for booking July 20th at 7 a.m.

Disney has officially announced the details of the 15th Annual Epcot International Food & Wine Festival. Special event booking begins on July 20th at 7 am by calling 1-407-WDW-FEST (939-3378).

With the theme “Celebrating 15 years of Delicious Discoveries,” this year’s festival combines new and exciting events with old favourites.

First up: The Festival Marketplaces

My favourite part of the Food & Wine Festival is wandering World Showcase and sampling the foods from the Marketplaces. Each year we seek out familiar items from years past and try new items that quickly become our new “favourite”

Below is this year’s official listing of Marketplace Menus. Approximately 50% of the food and beverage selections are new. While prices have not yet been released, typically items range from $3-$7.

Argentina, Introduced: 1996
Roasted Corn and Cheese Empanada NEW
Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée
Bodega Norton Reserva Malbec
Bodega Norton Cosecha Tardía
Kaiken Cabernet NEW
Pasual Toso Torontes NEW

Australia, Introduced: 1997
Seared Barramundi with Blistered Cherry Tomatoes, Arugula, and Lemon Oil
Grilled Lamb Chop with Roasted Potato Salad and Red Wine Reduction NEW
Lamington (sponge cake dipped in chocolate)
Rosemount Traminer Riesling NEW
Marquis Philips, Shiraz NEW
Penfolds Koonunga Hill Shiraz Cabernet
Nugan Estate Riverina Chardonnay NEW

NEW-Belgium, Introduced: 2010
Steamed Mussels with Roasted Garlic Cream
Freshly Baked Waffles with Berry Compote and Whipped Cream
Stella Artois
Godiva Chocolate Iced Coffee
Leffe
Hoegaarden

Brazil, Introduced: 1996
Grilled Pork Skewer with Farofa
Shrimp Stew with Coconut and Lime
Leblon Frozen Caipirinha

Brewer's Collection, Introduced: 2003
Radeberger Pilsner NEW
Schofferhofer Weizen NEW
Hovels NEW
Schlosser, Alt NEW
Altenmünster, Octoberfest NEW
Altenmünster Dunkel NEW
Altenmünster Märzen NEW
Clausthaler Classic N/A NEW

Canada, Introduced: 1996
Canadian Cheddar Cheese Soup
Maple-Glazed Salmon with Lentil Salad
Chicken Chipotle Sausage with Sweet Corn Polenta,
Nanaimo Bar NEW
Moosehead Beer
Vidal Icewine
Chateau De Charmes Riesling
St. David's Bench Vineyard Merlot NEW

NEW-Charcuterie & Cheese, Introduced: 2010
Cheese Fondue with Croutons and Roasted Potatoes NEW
Applewood Smoked Beef, Duck; and Ham NEW
MARTINI® Prosecco
Ace Joker Hard Cider NEW
MacMurray Ranch Sonoma Coast Pinot Noir NEW

Chile, Introduced: 1997
Shrimp Ceviche
Pastel de Choclo (Beef and Corn Pie) NEW
Concha y Toro Casillero del Diablo Sauvignon Blanc
Santa Ema Reserve Chardonnay NEW
Casa Carmenere NEW
Montes Classic Cabernet Sauvignon NEW

China, Introduced: 1996
Black Pepper Shrimp with Sichuan Noodles NEW
Pork Pot Stickers
Xinjiang Barbecue Chicken Stick NEW
Tsingtao Beer
Dragon's Hollow Chardonnay
Green Tea Plum Wine Cooler
Happy Lychee

Desserts & Champagne, Introduced: 2000
Strawberry Angel Verrine NEW
Pear Streusel Pudding Cake NEW
Dark Chocolate Sensation NEW
Moët & Chandon: White Star Impérial
Rosé Impérial
Nectar Impérial
Nectar Impérial Rosé

France, Introduced: 1996
Escargots Persillade en Brioche
Braised Short Ribs in Cabernet with Mashed Potatoes
Crème Brulée au Chocolate au Lait
Merlot, Chateau Des Deux Rives, Bordeaux
Chardonnay, Private Selection, Barton & Guestier
Sparkling Pomegranate Kir
Parisien Cosmo Slush

Germany, Introduced: 1996
Spätzle Gratin with Ham and Cheese
Nürnberger Sausage in a Pretzel Roll
Apfel Strudel featuring Werther's Original Karamell Sauce NEW
S.A. Prüm Essence Riesling
Hooked Riesling NEW
Gunderloch Diva Spatlese Riesling NEW
Rudi Wiest Rhine River Riesling NEW
Radeberger Pilsner NEW
Hovels NEW
Altenmünster Octoberfest NEW

Greece, Introduced: 1996
Greek Salad with Pita Bread
Spanakopita
Chicken Souvlaki with Tzatziki
Baklava
Boutari Moschofilero
Enoteca Emery Athiri Mountain Slopes NEW
Boutari Naoussa NEW
Atlantis White NEW

Hops & Barley, Introduced: 2005
Boston-style Crab Cake with Cabbage Slaw and Rémoulade
New England Lobster Roll
Pecan Bread Pudding
Samuel Adams® Beers:
§ Boston Lager®
§ Octoberfest
§ Cherry Wheat®
§ 15th Anniversary Festival Beer Coastal Wheat Light® NEW
§ Cream Stout
§ Blackberry Witbier NEW
§ Latitude 48 IPA NEW

Ireland, Introduced: 2001
Lobster and Scallop Fisherman's Pie
Kerrygold® Cheese Selection
Warm Chocolate Lava Cake with Baileys Irish Cream Ganache
Guinness Draught
Bunratty Honey Meade Wine

Italy, Introduced: 1996
Polpettine Toscane with a Rosemary Breadstick
Baked Cheese Ravioli, Creamy Bolognese Sauce, Melted Mozzarella NEW
Cannolo Al Cioccolato NEW
Primavera Fruit Smoothie
Fantinel Prosecco NEW
Chianti Placido Banfi
Pinot Sartori
Moretti Beer NEW

Japan, Introduced: 1996
Spicy Tuna Roll
California Sushi Roll
Tuna Sensation
Wafu Ribettes NEW
Kirin Draft Beer
Hatsumago sake NEW
Denemon Junmai sake NEW

Mexico, Introduced: 1996
Tamal de Pollo NEW
Taco de Chilorio NEW
Esquites(Pan-Fried Corn and Spices) NEW
Churro NEW
Dos Equis Beer
Passion Fruit Frozen Margarita NEW
Conga Fruit Punch NEW
Wine L.A. Cetto Chardonnay
Wine L.A. Cetto Petite Sirah

Morocco, Introduced: 1996
Beef in a Pita Pocket
Falafel Pita Pocket
Baklava
Amazigh Red wine
Sangria NEW
Tangerine Mimosa Royale
Iced Mint Tea
Casa Beer

New Zealand, Introduced: 1997
Seared Sea Scallop with Vegetable Slaw and Lemon Oil
Lamb Slider with Tomato Chutney
Villa Maria Private Bin Marlborough Sauvignon Blanc
Villa Maria Private Bin Hawkes Bay Merlot/ Cabernet Sauvignon
Villa Maria Private Bin "Unoaked" Hawkes Bay Chardonnay
Villa Maria Private Bin Marlborough Pinot Noir NEW

Poland, Introduced: 1996
Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream
Golabki (Pork Stuffed Cabbage) NEW
Chopin Strawberry Balsamic Chiller NEW

Puerto Rico, Introduced: 2005
Asopao de Pollo (Chicken Soup with Rice) NEW
Medianoche Sandwich NEW
Bacardi Frozen Torched Cherry Colada NEW
Bacardi Frozen Limón Mojito

NEW-Singapore, Introduced: 2005
Shrimp Cake with Singapore Noodle Salad
Coconut-Braised, Beef Rendang with Jasmine Rice
Singapore Sling
Tiger Beer

South Africa, Introduced: 1997
Flavors of Africa (Salad, Bread, and Spreads) NEW
Seared Beef Tenderloin with Sweet Potato Purèe and Mango Barbecue Sauce
Goats do Roam White
La Capra Pinotage NEW
La Capra Shiraz NEW
La Capra Chardonnay NEW
La Capra Sauvignon Blanc NEW

NEW-South Korea, Introduced: 2010
Lettuce Wraps with Roast Pork and Kimchi Slaw
Barbecue Short Rib with Steamed Rice and Cucumber Kimchi
Honey Ginger Tea
Jinro Chamisul Soju
Bohae Bokbunjajoo (Black Raspberry Rice Wine)

Spain, Introduced: 1997
Serrano Ham, Chorizo, Manchego, Olives, and Tomato Bread
Seared Albacore Tuna with Romesco Sauce NEW
Spanish Almond Cake NEW
Marqués de Cáceres Rioja Crianza Red NEW
Paul Cheneau "Lady" Blanc de Blancs Cava NEW
Marqués de Cáceres Rioja White NEW

United States, Introduced: 1996
Bison Chili with Wild Mushrooms, Cabernet, and Pepper Jack Cheese NEW
Heirloom Tomatoes with Oregon Blue Cheese, Red Onions, and Basil NEW
Sagelands Vineyard Merlot, Four Corners NEW
Sagelands Vineyard Riesling Columbia Valley NEW
Red Stag by Jim Beam NEW

Festival Welcome Center

The Festival Welcome Center, located in the Wonders of Life pavilion, serves as the main hub for seminars and demonstrations throughout the Festival. Here you may also visit the Festival Store or sample a variety of wines at a tasting bar.

Some of the events and offerings at the Festival Welcome Center include:

The Stockpot Shop
Here you'll find commemorative items such as the event poster, Festival cookbook and a great selection of cooking and entertaining products.

Intermissions Café featuring wine, cheese, and light snacks - Hosted by Kobrand®
A special way to start your day or wind down in the evening! Featuring the following wines: Caposaldo Prosecco, Caposaldo Pinot Grigio, Benziger Family Sauvignon Blanc, Maison Louis Jadot Chardonnay, Maison Louis Jadot Beaujolais-Villages, Wild Rock Pinot Noir, St. Francis RED, Abadía Retuerta Selección Especial Sequoia Grove Cabernet Sauvignon, and Fonseca Bin 27.

Bottle Signings
Meet winemakers and have your purchased bottle of wine autographed; it makes a great souvenir for that special occasion! Check daily schedules for topics and presenters, or visit the Festival Information Desk.

Festival Welcome Center Shopping
Find commemorative items such as the event poster, Festival cookbook and a great selection of products for cooking and entertaining. The wine shop boasts a selection of over 300 wines from the cellars of prestigious wineries showcased throughout the Festival. Pay a visit to the book shop and look for the official book-signing location for celebrity chefs and authors. You can even pick up a collectible Festival-themed Disney Gift Card — a handy way to pay for all the fun you'll have at the Festival!

Book Signings and Meet & Greets
Don't miss the opportunity to chat with a celebrated author and/or food personality and have your purchased book/merchandise autographed. Check the daily schedules for featured guests.

NEW THIS YEAR- Marketplace Discovery Passport
Pick up your Festival Marketplace Discovery Passport at the Festival Welcome Center. Then use it to travel the world and fully experience the delicious delights available at all 27 International Marketplaces around World Showcase. Get your passport stamped at each Marketplace, each with their own unique design. Let the journey begin! Included with Epcot admission.

The following seminars and demonstrations are included with the price of Epcot Admission, unless otherwise noted:

Seminars and Demonstrations

Authentic Taste Seminars
Each of these 30-minute seminars celebrates the origins, properties and history of some of the world's purest ingredients. Enjoy a lively and informative presentation by subject authorities.

Friday — Sunday at 2:00 p.m. and 6:00 p.m.

Authors without Borders
Listen to renowned authors from the food and wine industries speak about popular topics in these informative and enlightening 30-minute conversations.

Friday — Sunday at 12:15 p.m. and 4:00 p.m.

Seasons of the Vine
This seven-minute journey provides a "behind-the-scenes introduction" to wine growing. This film will run continuous shows throughout the day.

Daily seminars throughout the day

Wine & Beverage Seminars
A 45-minute seminar allows you to meet the featured winery principal, learn a few useful wine tips and sample the specially selected vintages or beverages.

Daily 12:00 p.m., 2:00 p.m., 4:00 p.m. and 6:00 p.m.Price: $8.00 & $12.00 USD per person, tax included. Theme Park Admission is required.

Daily Culinary Demonstrations
Learn from the pros at these 45-minute culinary sessions. Meet the featured chef and wine presenter, pick up cooking tips and best of all, taste the demonstrated dish and wine pairing!

Daily: 1:00p.m., 3:00 p.m., and 5:00 p.m.Price: $9.00 & $13.00 USD per person, tax included. Theme Park Admission is required.

Special Festival Experiences

NEW- First Bites Opening Reception at the Epcot International Food & Wine Festival
An opening reception in the Festival Welcome Center featuring epicurean samplings from the International Marketplaces, Wine Seminars, Culinary Demonstrations, merchandise locations, celebrities and entertainment. This is truly a sneak peek of the Festival before it is officially open to the public.

Festival Welcome Center
Thursday, September 30th, 2010, from 6:30 p.m.– 9:00 p.m. Price: $195.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

NEW "3D" Disney's Dessert Discovery
Join us for a dessert lover's dream! During the Festival, select Thursday & Friday evenings become truly delicious with a variety of desserts and samplings of cordials certain to please any sweet tooth. Afterwards enjoy V.I.P. viewing of IllumiNations: Reflections of Earth.

World ShowPlace Pavilion
Select Thursday & Fridays from 7:00 p.m. – 8:30 p.m.

Friday, October 8th
Friday, October 15th
Thursday, October 21st
Thursday, October 28th
Friday, November 5th
Friday, November 12th

Price: $45.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Mexico Tequila Tastings
Come taste authentic Mexican tequila and learn about the history and traditions around its production from a true Tequila Master. This unique location offers appetizer samplings of ceviche and tostada as guests embark on their tequila flight.*Available dates are limited.

La Cava del Tequila, Mexico Pavilion

Fridays, Saturdays and Sundays at 12:00 p.m. – 1:00 p.m.

Price: $45.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Food & Wine Pairings
These late afternoon sessions are great opportunities to discover a marriage of 3 regional wines with 3 tasting-size portions of cuisines from select Epcot restaurants. A wine representative will host each session and the themes will vary according to location. Featured wineries and menu selections change daily.

Saturdays, 2:00 p.m. – 4:00 p.m. — Tutto Italia Ristorante
Mondays, 3:30 p.m. – 5:00 p.m. — Tokyo Dining
Tuesdays, 3:30 p.m. – 5:00 p.m. — Restaurant Marrakesh

Price: $65.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Cheese Seminars
Learn about cheese from expert "fromagers" from the Artisanal Premium Cheese Center in New York City and other cheese industry professionals. The featured cheese will be paired with selected wines–introduced by a knowledgeable wine representative.

Saturdays, 10:30 a.m. — 11:45 a.m. in the Festival Welcome Center

10/2 — French — Max McCalman, Artisanal Premium Cheese Center in New York City
10/9 — Italian — Erin Hendley, Artisanal Premium Cheese Center in New York City
10/16 — American — Max McCalman, Artisanal Premium Cheese Center in New York City
10/23 — Spanish — Waldemar Albrecht-Luna, Artisanal Premium Cheese Center in New York City
10/30 — France — Max McCalman, Artisanal Premium Cheese Center in New York City
11/6 — American — David Gremmels, Rogue Creamery, Central Point, OR
11/13 — Italy — Max McCalman, Artisanal Premium Cheese Center in New York City

Price: $75.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Epcot® Wine Schools
Enjoy this fabulous, comprehensive program facilitated by a prestigious wine authority. This afternoon session engages the flavors and traditions of distinctive wine cultures, teaches how to taste several regional wines, and concludes with a celebratory reception and certificate of completion.

Saturdays, 1:00 p.m. — 3:00 p.m. Class; 3:00 p.m. — 4:00 p.m. Light Reception at Wonders Retreat.

10/2 — Jon Bolta, Winemaker for Conundrum Wines "Conundrum Building Seminar, Conundrum Wines California"
10/9 — Robin Back, Proprietor of Fairview Wines "Variety is in our Nature South Africa's Unique Terroir"
10/16 — Andrea Robinson, Master Sommelier "Explore the Alluring and Mysterious Great Pinot Noir Regions"
10/23 — Sharron McCarthy, President of the Society of Wine Educators "Under the Tuscan Sun Tantalizing Tuscany"
11/13 — Evan Goldstein, Master Sommelier "Argentina 'en fuego'- Discover the Excitement Around this Amazing South American Jewel"

Price: $125.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Sweet Sundays — Hosted by MARTINI®
A highly-acclaimed pastry chef or baker demonstrates 3 signature desserts... and serves them! Each event includes a warm and intimate breakfast buffet complete with sparkling wines.

Sundays from 10:00 a.m. — 12:00 p.m. in the Festival Welcome Center

10/3 — Matt Lewis & Renato Poliafito, Baked, Brooklyn, NY
10/10 — Warren Brown & Mary Meyers, CakeLove, Washington, DC
10/17 — Stanton Ho, Executive Chef, Chocolates á la Carte
10/24 — Gale Gand, Tru, Chicago, Ill
10/31 — Geraldine Randlesome, Creative Cutters, Richmond Hill, Ontario, Canada
11/7 — Emily Luchetti, Waterbar Restaurant and Farallon Restaurant, San Francisco, CA
11/14 — Richard Ruskell, Montage Beverly Hills, Beverly Hills, CA

Price: $85.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

French Regional Lunches
Discover the cuisine and wine that characterizes a different region in France on selected Sundays. Lunch will be prepared by chefs from the Bistro de Paris at the France Pavilion at Epcot. Wines will also be presented by a visiting winery principle.

Select Fridays & Sundays, 12:00 p.m. — 3:30 p.m. at the Bistro de Paris, France Pavilion at Epcot

10/1— Champagne— Pascal Boye representing Nicolas Feuillatte
10/3— Bordeaux— Baron Philippe de Rothschild, Adrien Laurent
10/8— Maconnais & Beaujolais— Georges Duboeuf, Jorge Hernandez
10/10— Rhone Valley— Maison Vidal-Fleury, Jorge Hernandez
10/15— Alsace— Trimbach, Alexandra Marshall
10/17— Alsace— Trimbach, Alexandra Marshall
10/22— Bordeaux— Barton & Guestier, Alexandra Marshall
10/24— Bordeaux— Barton & Guestier, Alexandra Marshall10/29— Champagne— Champagne Pommery, Frederic Goossens
10/31— Champagne— Champagne Pommery, Frederic Goossens
11/5— Cotes du Rhone— Jean-Luc Colombo, Lydia Tremble
11/7— Cotes du Rhone— Jean-Luc Colombo, Lydia Tremble
11/12— Burgundy— Jean-Claude Boisset, Gregory Patriat
11/14— Burgundy— Jean-Claude Boisset, Gregory Patriat

Price: $95.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Celebrating Family & Friends in the Kitchen
This enchanting 3-course lunch celebrates the joys of preparing a meal with family and friends. The hosts will engage attendees and demonstrate how to prepare an appetizer, main course and dessert. A notable winery representative will also be on hand to pair each course with a selection from their premium wines.

Fridays from 10:00 a.m. — 12:00 p.m. at the Festival Welcome Center

10/1 — Sondra Bernstein & John Best, the girl and the fig, Sonoma, CA
10/8 — Robin Miller, Host of Quick Fix Meals with Robin Miller, Food Network
10/15 — Andrea Robinson, M.S., Everyday Dining with Wine
10/22 — Andrew Zimmern, Travel Channel's Bizarre Foods
10/29 — Cat Cora, Kouzzina by Cat Cora, Disney's BoardWalk Resort *$140.00
11/5 — Art Smith, Personal Celebrity Chef, Chicago, IL
11/12 — Evan Goldstein, Master Sommelier

Price: $110.00 USD per person plus tax. Gratuity included. Theme Park Admission is required.

Party for the Senses
The weekly Party For The Senses grand tasting event showcases tempting bites from eminent chefs from around the country as well as the finest Disney chefs.

Start your evening off with confirmed seating to the Eat To The Beat concert series at the America Gardens Theater. Then head over to World Showplace for this grand culinary event! Wander among tantalizing food and beverage in the midst of imaginative decor and awe-inspiring acts from La Nouba™ by Cirque du Soleil®.

Upgrade your experience with the Wine View Lounge. This is an exclusive area within Party for the Senses which includes a private reserved table, entrance into World ShowPlace 15 minutes before general admission, premium bar, an artisanal cheese station, and more. Limited Availability.

Saturdays 6:30 p.m. — 9:00 p.m. at the World ShowPlace Pavilion (Wine View Lounge: 6:15 p.m. — 9:00 p.m.

Price: $135.00 USD per person, plus tax. Gratuity included. Theme park admission is required.

Wine View Lounge access is $90.00 USD per person, plus tax (in addition to admission for Party for the Senses.). Gratuity included.

Culinary Adventure Signature Dining
A highly acclaimed chef collaborates with the resident chef of a top Disney restaurant to create a truly magical and memorable meal. A representative from one or more hosting wineries will present accompanying wines for each dinner.

Price: $125.00 USD-$450.00 USD per person, plus tax. Gratuity included. Theme park admission is not required.

Select days at select venues at the Walt Disney World Resort (see below).

Paradiso 37 at Downtown Disney Area — Jose Camay
Tuesday, October 5th 6:30 p.m.—Price:$125.00

Jiko- The Cooking Place at Disney's Animal Kingdom Lodge — Dennis Thompson Thursday, October 7th 6:30 p.m.—Price: $180.00

The Wave at Disney's Contemporary Resort — Frank Brough
Thursday, October 14th 6:30 p.m.—Price: $140.00

Wolfgang Puck's at Downtown Disney Area — Sinclair Thorne
Tuesday, October 19th 6:30 p.m.—Price: $140.00

California Grill at Disney's Contemporary Resort — Brian Piasecki
Thursday, October 21st 6:30 p.m.—Price $225.00

Wonder's Retreat at Epcot — Jens Dahlmann
Friday, October 22nd 6:30 p.m.—Price: $180.00 *(Theme Park Admission Required)

Victoria & Albert's at Disney's Grand Floridian Resort & Spa — Scott Hunnel
Sunday, October 24th 6:30 p.m.—Price: $450.00

Portobello Italian Trattoria at Downtown Disney Area — Tony Mantuano
Wednesday October 27th 6:30 p.m.—Price: $125.00

Kouzzina by Cat Cora at Disney's BoardWalk Resort — Cat Cora
Thursday, October 28th 6:30 p.m.—Price: $140.00

Citricos at Disney's Grand Floridian Resort & Spa — Phillip Ponticelli
Wednesday, November 3rd 6:30 p.m.—Price: $160.00

Raglan Road at Downtown Disney Area — Kevin Dundon
Wednesday, November 3rd 6:30 p.m.—Price: $135.00

Flying Fish Café at Disney's BoardWalk Resort — Tim Keating
Thursday, November 4th 6:00 p.m.—Price: $160.00

Todd English's bluezoo, Lake Buena Vista, Florida — Todd English
Saturday, November 6th 6:30 p.m.—Price: $225.00

Bongo's Cuban Café at Downtown Disney Area — Edwin Almonte
Wednesday, November 10th 6:30 p.m.—Price: $125.00

Fulton’s Crab House at Downtown Disney Area — Ron Cope Thursday, November 11th 6:30 p.m.—Price: $140.00

So, what are you most excited about trying at this year's Food & Wine Festival? I've heard great things about the lettuce wraps from the Tables in Wonderland Preview Event. I'm also thrilled that the France booth has remained exactly as it was last year - it was by far my favourite!

Menu released for Epcot's new pizzeria - Via Napoli

Disney has announced more details about Via Napoli, a new 300-seat pizzeria set to open at Epcot's Italy pavilion later this summer.

While the original opening date was assumed to be September, it seems that Via Napoli may be ahead of schedule as the DisneyParks Blog has announced an August opening (actual opening date still unconfirmed).

The menu will feature items such as pastas, wood-fired pizzas and scoops of sweet gelato!

The restaurant was created by the Patina Restaurant Group and the menu is inspired by authentic tastes of Southern Italy. The team from the Patina Restaurant Group studied the art of dough, crust, sauce and oven temperatures at the famous pizzerias Da Michele and Trianon. In fact, the wood-burning ovens at Via Napoli are named after three active volcanoes in Italy – Mount Etna, Mount Vesuvius and Stromboli.

Below you will find samples of items to be featured on the opening menu:

Appetizers:
- Sicilian eggplant with olives and raisins
- Salad of lettuce, fagiolini (string beans), fennel and tomatoes
- Arancini (fried saffron risotto balls) with meat ragù, mozzarella and pomodoro sauce
- Corn-crusted fried calamari
- Minestrone with basil pesto
- A plate to share - arancini, mozzarella, calamari, portobella mushrooms, asparagus, zucchini and carciofi (artichokes).

Main Course Salads:
- Manzo (filet of beef) with greens, red onion, gorgonzola, apple and cucumber with a red wine-mustard vinaigrette
- Chopped salad with lemon chicken, greens, cantaloupe, cucumber, red pepper, green beans, onions, almonds and pasta crisps with honey-citrus vinaigrette
- Calamari with arugula, carrots and fennel with orange vinaigrette.

Pastas:
- Candele (long, tube-shaped pasta) with sausage ragù
- Linguine with seafood
- Malfadine (ribbon pasta) with guanciale (unsmoked Italian bacon) and pomodoro sauce
- Lasagna verde.

Piatti alla Parmigiana (topped with Parmesan and mozzarella gratinée):
- Veal
- Chicken
- Eggplant.

Wood-fired pizzas (made with caputo flour imported from Southern Italy, San Marzano tomatoes, handmade mozzarella and water from a local spring just like in Italy’s Campania region) – 10-inch, 20-inch or 1/2 meter to share:
- A dozen choices, including:
- Margherita with tomato, mozzarella and basil
- Carciofi with artichoke, potato, pecorino cheese
- Prosciutto and cantaloupe.

Sweets:
- Tiramisù
- Zeppole di ricotta (ricotta cheese-fried dough, whipped cream and chocolate sauce)
- Apple cake with almond sorbetti
- Gelatie
- Vanilla gelato with almond cookies and amarena cherries.