WW GOES TO WDW at Yesterland.com Culinary Demos
The 14th Annual Epcot International Food & Wine Festival
September 25 - November 8, 2009
Epcot Food & Wine Festival



 
 
Werner Weiss, Curator of Yesterland, visits the
14th Annual Epcot International Food and Wine Festival

 
November 10, 2009

The 2009 Epcot International Food and Wine Festival closed two days ago, on Sunday, November 8. (Did you read my review of this year’s Food and Wine Festival?) During its 45-day run, there were 134 Culinary Demonstrations.

Epcot guests paid $8 (or $5 for a limited number of advance tickets for Annual Passholders, DVC members, and Table in Wonderland cardholders) for each session. For this fee, the guests could enjoy a brief talk by a winery representative, a 1-ounce wine sample, and an informative, often entertaining cooking demo by a chef. Every guest could see what the chef was doing, thanks to large flat-screen monitors and an audio-visual team with two fixed video cameras and one portable camera.

But that’s not all. While the chef was on stage, a diligent team of cooks finished up the same dish backstage. Each of the up-to-100 guests received a sample portion, served by a friendly team of Cast Members in blue shirts.

Guests buying tickets on the day of the event could first check what each chef was making. But anyone who bought tickets ahead of time had to be an adventuresome eater. Although there was an advance list of chefs, there was no indication of what each chef would prepare. It could be steak. But it could also be octopus, quail, pork belly, raw fish, or even bologna!

In this photo essay, join me at 31 Culinary Demonstrations.

Yes, these photos include octopus, quail, pork belly, raw fish, and even bologna.


Friday, September 25, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Douglas Rodriguez, Wacky Foods Inc. / Palante LLC, Miami, Florida
(with Pam Smith, Festival Host)


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Sugarcane Tuna with Malanga Puree


Friday, September 25, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Andy Pforzheimer & Adam Greenberg, Barcelona Restaurant Group

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Herbed Goat Cheese & Wild Mushroom Montaditos


Sunday, September 27, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Michael McMillan, The Tasting Room - Wines and Tapas, St. Augustine, Florida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Sautéed Shrimp and Chorizo with Grilled Artichokes


Sunday, September 27, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Jonathan Sawyer, The Greenhouse Tavern, Cleveland, Ohio

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Assorted Pinxtos a la Plancha
including Grilled Octopus (Octopus Blanched & Confited)



Monday, September 28, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Adam Savage, Delray Beach Marriott, Delray Beach, Florida
(with Jeff Civillico, Host)


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Lavender Grilled Quail, Roasted Fig
with Vanilla Bean Goat Cheese Risotto



Sunday, October 4, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Bob Waggoner, Host of U Cook with Chef Bob, Charleston, South Carolina

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Goat Cheese Mousse with Roasted Golden Beets
in a Blood Orange Vinaigrette



Sunday, October 4, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Pascal Oudin, Pascal’s on Ponce, Coral Gables, Florida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Blue Crab Cake with Chilled Gazpacho and Avocado Mousse


Sunday, October 4, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Dominique Macque, Dominique’s on Magazine, New Orleans, Louisiana

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Cracked Conch with Cho-Cho Risotto


Monday, October 5, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Jim Philips, Magic Kingdom Park, Walt Disney World, Florida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Seafood Cake with Corn Nectar and Fennel Salsa


Monday, October 5, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Dylan Schauwecker
The Wave, Disney’s Contemporary Resort, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Chicken and Vegetable Summer Rolls with a Spicy Hoisin Peanut Sauce


Monday, October 5, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Graham Taylor, Publix Apron’s Cooking School, Boca Raton, Florida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Five Spice Grilled Duck Breast
with Asian Pear Kiwi Salsa atop a Crispy Wonton



Wednesday, October 7, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Mike Young, Tony’s Town Square Restaurant
Magic Kingdom Park, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Cheese Ravioli with Pumpkin Sauce and Pumpkin Seed Lavosh


Wednesday, October 7, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Pete Bruenen, Chef de Cuisine
Disney’s Polynesian Resort, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Ahi-Poke Salad (Baby Greens with Ahi Poke).


Wednesday, October 7, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
M’Barek Naitbihi & Samad Benzari
Marrakesh Restaurant, Morocco Pavilion, Epcot Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Beef Mrouzia with Couscous


Thursday, October 8, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Alphonse “Lee” Lucier
Robert Irvine’s eat!, Hilton Head Island, South Carolina


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Sweet Potato Gnocchi with Mint Pesto Cream


Thursday, October 8, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
John Radcliff
Wolfgang Puck Grand Café, Downtown Disney, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Maryland Style Crab Cake with Basil Aioli


Friday, October 9, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Keegan Gerhard
Food Networks, Food Network Challenge
d Bar Desserts, Denver, Colorado


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Apple Tarte Tatin


Friday, October 9, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
David Guas, Author, Chef, Consultant, Bayou Bakery, Arlington, Virginia

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Coffee and Chicory Chocolate “Cupped Cakes”


Friday, October 9, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Rich Norris, Publix Apron’s Cooking School, Tampa, Florida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Korean Style BBQ Filet Mignon
served on a Wonton Crisp with Nashi Pear Jam



Saturday, October 10, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Fritz Sonnenschmidt, World Association of Cooks, CUTCO

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Italian Salad (Cervelate, Bologna, Apples with Remoulade)
Baguette with Tomato Ketchup



Saturday, October 10, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Federico A. López, Quintana Roo, Mexico

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Shrimp Maya


Wednesday, October 14, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Jeremy Moore, Contemporary Event Catering
Disney’s Contemporary Resort, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Grilled Shrimp Gazpacho


Wednesday, October 14, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Moises Flores, San Angel Inn
Mexico Pavilion, Epcot, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Pork Tenderloin with Almond and Chile Sauce


Wednesday, October 14, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Kevin Dundon, Raglan Road Irish Pub and Restaurant
Downtown Disney, Walt Disney World, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Duncannon Seafood Chowder
& Classic Sherry Trifle (not in photo)



Friday, October 16, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Todd English, bluezoo
Walt Disney World Swan and Dolphin, Lake Buena Vista, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Four Story Hill Farm Dry Aged Beef with Anson Mills Corn Polenta,
Seasonal Mushroom Ragoût and Swiss Chard



Friday, October 16, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Donald Link, Link Restaurant Group, New Orleans, Louisiana
Author, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Chicken Sauce Piquant


Friday, October 16, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Tim Donnelly, Corporate Chef, Publix Apron’s Cooking School

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Almond Chicken with Cranberries, Leeks and Maple Syrup


Saturday, October 17, 2009, 1:00 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Greg Richie, Emeril’s Tchoup-Choup
Royal Pacific Resort, Universal Orlando, Orlando, Florida


Sample at culinary demo at Epcot Food and Wine Festival, 2009
Steamed Shrimp and Pork Dumplings


Saturday, October 17, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Pamela Smith, RD, Festival Host and Author of The Energy Edge

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Pan Seared Halibut and Root Vegetable Mash with Carrot Ginger Sauce


Sunday, October 18, 2009, 2:45 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Andy Trousdale, Le Bistro Restaurant, Lighthouse Point, FLorida

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Roasted Beef Tenderloin “Diane”


Sunday, October 18, 2009, 4:30 p.m.
Chef at culinary demo, Epcot Food and Wine Festival, 2009
Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama

Sample at culinary demo at Epcot Food and Wine Festival, 2009
Hot and Hot Creamy Shrimp and Grits with Country Ham

That’s all.

By the way, the octopus, quail, pork belly, and raw fish were all delicious. The bologna salad didn’t do much for me.


There’s more...

Continue to the 2010 Culinary Demos.

Or jump ahaead to the 2011 Culinary Demos.


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© 2009-2012 Werner Weiss — Disclaimers, Copyright, and Trademarks

Updated August 9, 2012

Photographs of culinary demonstrations at Epcot Food & Wine Festival by Werner Weiss, 2009.
 
Disclosure per FTC guidelines: This article reviews consumer offerings from The Walt Disney Company. Werner Weiss personally paid for all culinary demos shown in this photo essay. The Walt Disney Company did not provide any “freebies” to Werner Weiss.