Food & Wine Classic at Swan & Dolphin Resorts

Can there be too much food & wine? The Swan & Dolphin doesn't think so! The resorts are hosting their 3rd annual Food & Wine Classic during Epcot's International Food & Wine festival.



October 12 & 13, 2012 

Causeway Food & Wine Tasting  - $80 inclusive
From 5:30pm-9:00pm
"This event allows food and wine lovers alike to stroll along the causeway on Crescent Lake and immerse themselves in a culinary festival with live music and tastings from the resort's award-winning restaurants and lounges."

Educational Seminars - $45 each, per person

Wine Blending
"Our certified sommeliers believe there is no better way to truly learn about wine than to taste it! During this hands-on seminar, we will break down the components of barrel samples while discussing the origins of the wine, review the plush varieties of grapes, and take a step-by-step look at the delicate wine making process. The real fun begins with an opportunity to blend your very own meritage! Become more adventurous and knowledgeable about the art of wine and always purchase the right bottle for any occasion."
Instructor: Tony Porcellini
Certified Sommelier / Director of Food & Beverage

Riesling Rendezvous
"Discover the broad range of Riesling styles. Known mostly for its highly aromatic and sweet honey flavor profile, we will discuss (and taste!) both dry and sweet variations as well as light to full-bodied alternatives. The versatility of this noble grape allows for pairing with anything from salads to seafood to sweets." 
Instructor: Luciano Sperduto
B.A.R. Certified, Certified Sommelier / Assistant Director of Food & Beverage

Spanish Wines
"Add some Spanish flare to your wine tasting experience!  This class will teach you what is in a bottle, how to read wine labels, Spanish wine grape varietals, and different regions of Spanish wines.  We'll also introduce the new generation of Spanish wines and their creative blends!" 
Instructor: Maria Marcano
Certified Sommelier / Catering Sales Manager

Modern Mixology
"Learn the science behind our mixologists’ methods as we play with aromas, temperature and texture. We apply the same concepts as some of the world’s most innovative chefs - Ferran Adria, Jose Andres, and Thomas Keller - to create our unconventional libations. We’ll balance out your experience in this course with tasty treats from our bluezoo chefs’ culinary laboratory. Impress guests at your next social gathering with these clever cocktail tips!"
Instructor: Lindsay Skillman
B.A.R. Certified, Certified Sommelier / General Manager of Cabana Bar & Beach Club

All Things Sake
"Dive into the history of sake, the current trends in the industry, and a hint at what we can expect tomorrow. Topics include vessels, labeling, when to warm your sake and how the production and milling of sake produces different grades and taste profiles. This class will be filled with opportunities to taste many different types of sake and demonstrate how simple it is to pair with food. Kanpai!"
Instructor: Chad Lobner
Certified Sake Expert / General Manager of Todd English’s bluezoo

Beer, Please!
"Does your beer knowledge start with “Bud” and end with “weiser”? Expand your beer horizons with micro brews and craft beers from around the world. Discover the process behind different brews and their impact on the food and beverage industry during the past few years as well as future trends. After completing a lesson on the brewing process, enjoy a personal tasting of the multiple styles of beer and perfect food pairings for any meal."
Instructor: Brian Exner
B.A.R. Certified, Certified Sommelier / Assistant General Manager of Il Mulino New York Trattoria
Instructor: DJ Robertson
Assistant General Manager of Todd English’s bluezoo

Base to Bubbles
"Learn the basics of champagne, including the importance of the grapes, land, climate, and viticulture to the process. Be introduced to the five key regions of Champagne and the different champagne styles in all areas of the world. Hone sight, smell and taste as we finish with a blind champagne tasting."
Instructor: Olivier Zambaux 
Certified Sommelier / Assistant Director of Banquets  

Check out some photos of the event and the seminars at swandolphinfoodandwineclassic.com

PTTP's Comments of 2010 Event:
We stopped by early Saturday afternoon to check out the spread and very seriously considered attending. So seriously in fact that we were there as they were setting up and we had the opportunity to meet with many of the people operating the booths. Tickets were $2 apiece and most items required four tickets with one or two requiring three and some requiring five. The obvious busy stand was going to be Shula's with a 4oz Filet Mignon prepared to order (5 tickets/$10).

Todd English's Blue Zoo offered two deconstructed dishes (are chefs still doing this?). You had your choice of shrimp cocktail served in a cigar tube that you would suck into your mouth or a BBQ chicken tender skewered with a pipette filled with sauce. Each dish was 4 tickets/$8. There was also a sushi bar offering shrimp tempura for 4 tickets. We expected a roll for eight bucks but were surprised it was only two pieces. That's two fried shrimp and rice for eight bucks, ouch.

There were also a few bars scattered throughout the area each offering a unique cocktail or a specialty beer. Most cocktails were three tickets and were served in a very small cup (4-5oz?).
These prices make any Disney restaurant look like a steal.

So, the only way to go is clearly with the unlimited wrist band for this event. A hundred bucks was more than we had planned on spending on dinner that evening. We were hoping for something more similar to Epcot's F&W event where a few small bites could be had for a reasonable price. Further, if we were going to spend a hundred bucks on an unlimited dinner buffet, we expect far more choices. After following tweets, Shula's had an insanely long line all night and most other booths were empty.

Those are our thoughts but remember the few caveats, we didn't actually attend the event and it's their first year. I'm hoping for three things for next year, more choices, lower prices and a different date. Why are they trying to compete with Food & Wine instead of creating their own special event? Epcot's already doing this same event much better only a few hundred feet away. Now, if this were held in April, maybe that'd change our entire outlook!