Last Saturday night, throngs of foodies and oenophiles descended on the Walt Disney World Swan & Dolphin Resorts to taste food, wines and beers from 50 stations at the 6th Annual Food & Wine Classic. Here’s a peek at some of the sights and bites from the event.
October 29, 2016
Photos by Holly V. Kapherr
Thai chicken salad with crushed peanuts, organic microgreens, shaved green papaya and tamarind-ginger dressing from Fresh restaurant at the Swan Resort. Credit: Holly V. KapherrSeared striped bass with artichokes, olive tapenade and caper emulsion from Garden Grove restaurant at the Swan Resort. Credit: Holly V. KapherrShrimp cocktail shooters all pretty in a row from Todd English’s Bluezoo at the Dolphin Resort. Credit: Holly V. KapherrMini pulled chicken tacos with cotija cheese, purple cabbage, tomatillo salsa and pico de gallo on a house-made tortilla from Picabu restaurant at the Dolphin Resort. Credit: Holly V. KapherrFunky Buddha’s station complete with three of their most popular brews, plus the sought-after seasonal Sweet Potato Casserole brown ale. Credit: Holly V. KapherrCib’s Smokehouse, a perennial Swan & Dolphin poolside kiosk, served up pulled pork sliders topped with coleslaw and cups of creamy truffle mac ‘n’ cheese. Credit: Holly V. KapherrSwan Resort mainstay Il Mulino fried up perfectly puffy arancini stuffed with osso bucco on top of marinara. Credit: Holly V. KapherrCelebrity chef Todd English himself mugged for our camera while plating tiny surf ‘n turf tastings. Credit: Holly V. KapherrTodd English’s interpretation of surf ‘n turf included chicken-fried halibut, braised beef short rib, Carolina Gold rice and puree of salsify. Credit: Holly V. KapherrThe Chinatown section was new this year, and chefs seared pan-fried pork dumplings to order. Credit: Holly V. KapherrPork belly bao with hoisin, micro chard and cucumber batons. Credit: Holly V. KapherrAt the new Carnival section, hawkers peddled fun fair food like this liquid nitrogen caramel kettle corn. Credit: Holly V. KapherrCabana Bar and Beach Club served up chicken yakitori with mushrooms and a miso crackling. Credit: Holly V. KapherrDragon rolls were on tap at the Kimonos Lounge tent. Credit: Holly V. KapherrGuests could purchase additional entrance to the new Biergarten, strung with garden lights and complete with picnic tables for swilling suds and noshing schnitzel and brats. Credit: Holly V. KapherrBratwurst on a pretzel roll with braised red cabbage from the Classic’s biergarten perfectly paired with a Swamp Head Oktoberfest Credit: Holly V. KapherrBy nightfall, the breezeway between the Swan and Dolphin Resorts was packed with foodies and oenophiles looking for a fix. Credit: Holly V. KapherrOne of four desserts from the Swan & Dolphin pastry kitchens, a tiny lemon meringue cake. Credit: Holly V. KapherrBanana bread pudding with vanilla ice cream and whipped cream. Credit: Holly V. KapherrLady fingers sandwiched coffee-flavored pastry cream with creme chantilly and a chocolate shaving. Credit: Holly V. Kapherr
