Food and Wine Classic at the Walt Disney World Swan & Dolphin – Tasting Menus

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If there’s one event I look forward to every year, it’s the Food and Wine Classic at the Walt Disney World Swan & Dolphin hotels. Each year the chefs from the hotel’s 17 award winning restaurants prepare and serve samples of their best dishes, which you can pair with amazing wine tastings from around the globe.

The event runs two nights, October 31st and November 1st and is a very affordable $90 with an advanced purchase. No theme park admission is required, but there is a fee to park.

The tasting menus for each evening have been released and they look amazing. The menus are actually slight different on Friday and Saturday, so maybe you’ll want to attend both.

Both nights: Oct 31st

  • Shula’s – Tenderloin, Roasted Garlic Mashed Potatoes, sauce bordelaise.
  • Picabu – Taqueria – Corn Tortilla, Barbacoa of Beef, Organic Vegetables, Cheddar Cheese, Lime Wedge, Lettuce, Onion, Shaved Radish, Pico de Gallo, Assorted Hot Sauces
  • Desserts by Executive Pastry Chef – Laurent Branlard:
    • Chocolate Crunch Napoleon, Hazelnut Daquoise, Chocolate Whipped Cream, Chocolate Layer
    • Lemon Peel Mousse and Blueberry Cream Dome, Lemon Angel Food Cake
    • Tres Leche Sponge, Exotic Cremeu, Vanilla Bavaroise, Exotic Gelee, and Coconut Marshmallow
    • Chocolate Dome Bavaroise, Caramel Cremeu, Chocolate Flourless Cake, Milk Chocolate Glaze
    • Raspberry Compote, Yogurt Pannacotta, Jam Filled Raspberry, Raspberry Marshmallow
    • Orange Peel and Gran Marnier Cream Puff, Almond Sable, Chocolate Coated Almonds

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Give the gift of Disneyland Memories

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The Disneyland family vacation is an American tradition. You may bring home a set of Mouse Ears, a scarf, or a photo album, but mostly what you bring home are memories. And what are memories, but mental reconstructions of an experience. A sniff, a story, or a bit of dialogue can set you off and, woosh, you’re back in that magical place.

I grew up taking a yearly vacation to Disneyland and later spent many days and nights wandering the park exploring all aspects of its magical draw. Out of that sprang the stories that became my book “Dispatch from Disneyland.” As you read each story I hope you will slip back into that mental state where Disneyland is just a mind’s jump away.

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Also included in “Dispatch from Disneyland” are a collection of essays and interesting facts that help make Disneyland the number one destination for Disney fans around the globe.

As the holiday season approaches, I hope you will consider ordering a copy of the book for yourself and for a friend you know loves Disney as much as you. Learn more about the book at its website where you can download a PDF version of the book, or order directly from Amazon in print or Kindle form.

Thank you and I know you will enjoy the book

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Big Hero 6 stars Hiro & Baymax meet & greet coming to DHS

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Guests of Disney’s Hollywood Studios will soon find themselves transported to the city of San Fransokyo.
After entering the Magic of Disney Animation attraction you will be able to  tour the lab from the San Fransokyo Institute of Technology and then meet Hiro Hamada and his huggable buddy Baymax in Hiro’s garage workshop.

This does mean that the Wreck-it Ralph meet & greet will end its sugar rush on October 24th. Ralph and Penelope will be seen in parades, after that. 

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Recipe: Shrimp Tacos from Food & Wine Festival a la Swedish Chef

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Aw synergy. It’s that wonderful thing that lets the Disney parks tap into other Disney brands, like The Muppets, to make wonderful cross-promotional marketing music together. Today’s example is actually a pretty successful video featuring the Swedish Chef as he attempts to make a Mexican Swedish Shrimp Taco recipe from the EPCOT International Food & Wine Festival.

In case your at home cooking skills are slightly better than the Swedish Chef, here is the recipe so you can make Shrimp Tacos at home:

Tacos de Camarones (Shrimp Tacos)

Makes 10 (6-inch) tacos

Chipotle Sauce

  • 2/3 cups mayonnaise
  • 7.5 ounce can chipotle peppers in adobo sauce, puréed

Shrimp Tempura

  • Vegetable oil for frying
  • 1 egg white
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley, dried
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 1/2 cup water
  • 1 pound large shrimp, peeled, deveined, about 30 to 35 shrimp

Shrimp Tacos

  • 10 (6-inch) flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup favorite salsa verde

For chipotle sauce:

  1. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.

For tempura shrimp:

  1. Heat about 2 inches of vegetable oil to 375˚F in a deep fryer.
  2. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
  3. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
  4. Add shrimp and toss until fully covered with batter.
  5. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.

To serve:

  1. Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.

 

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Instapic: Good night Disney’s Hollywood Studios!

from Instagram.

View from the tram as return to the car. It’s Xanadu!

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