It only lasts a weekend, but the Walt Disney World Swan and Dolphin Food & Wine Classic packs in so much creative and tasty fun for its guests that we think it’s the best value on property for foodies. The classic is celebrating its ninth year Oct 26-28 and features interactive seminars, two outdoor evening food and wine tasting events, and the Sunday Bubbles Brunch. There will be more than 90 food and beverage stations, 10 seminars, and five themed areas to enjoy.
Guests will delight in numerous opportunities to sip and savor along the resort’s causeway, private lake and private beach Oct. 26 and 27 from 5:30-9 p.m. while enjoying live entertainment and cuisine from the resort’s award-winning restaurants: Il Mulino New York Trattoria, Shula’s Steak House, Todd English’s bluezoo, Kimonos and more, along with wine and spirits samplings from around the globe.
New for 2018
Guests can take a culinary journey to the Pacific during this year’s event at the Hawaiian Luau-themed area, The Pig & The Poke. Located on the resort’s private beach, the area will immerse guests in the sights, sounds and tastes of the Pacific with live music and tasty bites including traditional earth baked Kalua pork with steamed white rice, Tuna Poke with koho sushi rice, avocado relish and crispy fried wontons and shaved ice served with a selection of tropical flavors.
Enhancing the ambiance for 2018 will be the addition of several live musical performances throughout the event, in addition to the main stage. Polynesian melodies will be performed by the family group Manureva at The Pig & The Poke. The sounds of the 1920s and ‘30s, performed by Vintage Vibe, will fill the room in the Bubble Lounge and Harry “Captain Harry” Henry Hann will perform his blend of rock, soul, jazz and reggae – a style he calls Floribbean – in the Beer Garden.
New dishes on the 2018 menu include:
- Dynamite Rock Shrimp with late season Zellwood corn, wasabi foam, matsutake mushrooms, Japanese eggplant and crispy lotus root from Todd English’s bluezoo
- Vietnamese Lemongrass Meatballs “On a Stick” with Vermicelli noodles, pickled vegetables and sriracha espuma from Cabana Bar and Beach Club
- Braised beef agnolotti with caponata-agrodolce, baby leeks and glace de viande mornay sauce from Il Mulino
- Shake & Bake Style Southern Fried Chicken with black eyed pea puree, white cheddar fondue and bacon-infused roasted garlic gravy from Picabu
Returning favorites include:
- Oven roasted beef rib eye from Shula’s Steak House
- Dragon sushi roll from Kimonos
- Handcrafted bacon with hay smoked potato gnocchi, black truffle, thai chili brussels sprouts and grape “pudding” from Cib’s Smoke House
World Champion Pastry Chef Laurent Branlard sweetens the evening with his selection of decadent desserts.
Seminars, Brunch and Entertainment
Favorite hands-on educational seminars taught by members of the resort’s award-winning food and beverage team return for foodies who want to add a little something extra to their festival experience. Seminars offered this year include: wine blending, Italian wines, champagne, beer, Riesling, craft cocktails, pasta making, sushi and sake and wine and cheese pairing. All seminars require separate tickets and space is limited.
Guests can extend the indulgence into Sunday morning with the Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees. The Sunday Bubbles Brunch is a separate ticket option and does not require an evening ticket or overnight accommodation to participate.
Different packages are available for the event and menus vary for each night of the causeway. We recommend visiting the event website for more information, to preview the menus and pick up tickets. For a little more than the cost of one day’s admission to EPCOT you get a full evening of amazing food and wine to taste plus great entertainment. Really the best value in town.