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 , Curator of Yesterland, visits the
14th Annual Epcot International Food and Wine Festival
November 10, 2009
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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.
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Friday, September 25, 2009, 1:00 p.m.
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Douglas Rodriguez, Wacky Foods Inc. / Palante LLC, Miami, Florida
(with Pam Smith, Festival Host)
Sugarcane Tuna with Malanga Puree
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Friday, September 25, 2009, 2:45 p.m.
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Andy Pforzheimer & Adam Greenberg, Barcelona Restaurant Group
Herbed Goat Cheese & Wild Mushroom Montaditos
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Sunday, September 27, 2009, 2:45 p.m.
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Michael McMillan, The Tasting Room - Wines and Tapas, St. Augustine, Florida
Sautéed Shrimp and Chorizo with Grilled Artichokes
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Sunday, September 27, 2009, 4:30 p.m.
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Jonathan Sawyer, The Greenhouse Tavern, Cleveland, Ohio
Assorted Pinxtos a la Plancha
including Grilled Octopus (Octopus Blanched & Confited)
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Monday, September 28, 2009, 4:30 p.m.
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Adam Savage, Delray Beach Marriott, Delray Beach, Florida
(with Jeff Civillico, Host)
Lavender Grilled Quail, Roasted Fig
with Vanilla Bean Goat Cheese Risotto
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Sunday, October 4, 2009, 1:00 p.m.
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Bob Waggoner, Host of U Cook with Chef Bob, Charleston, South Carolina
Goat Cheese Mousse with Roasted Golden Beets
in a Blood Orange Vinaigrette
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Sunday, October 4, 2009, 2:45 p.m.
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Pascal Oudin, Pascal’s on Ponce, Coral Gables, Florida
Blue Crab Cake with Chilled Gazpacho and Avocado Mousse
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Sunday, October 4, 2009, 4:30 p.m.
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Dominique Macque, Dominique’s on Magazine, New Orleans, Louisiana
Cracked Conch with Cho-Cho Risotto
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Monday, October 5, 2009, 1:00 p.m.
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Jim Philips, Magic Kingdom Park, Walt Disney World, Florida
Seafood Cake with Corn Nectar and Fennel Salsa
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Monday, October 5, 2009, 2:45 p.m.
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Dylan Schauwecker
The Wave, Disney’s Contemporary Resort, Walt Disney World, Florida
Chicken and Vegetable Summer Rolls with a Spicy Hoisin Peanut Sauce
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Monday, October 5, 2009, 4:30 p.m.
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Graham Taylor, Publix Apron’s Cooking School, Boca Raton, Florida
Five Spice Grilled Duck Breast
with Asian Pear Kiwi Salsa atop a Crispy Wonton
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Wednesday, October 7, 2009, 1:00 p.m.
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Mike Young, Tony’s Town Square Restaurant
Magic Kingdom Park, Walt Disney World, Florida
Cheese Ravioli with Pumpkin Sauce and Pumpkin Seed Lavosh
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Wednesday, October 7, 2009, 2:45 p.m.
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Pete Bruenen, Chef de Cuisine
Disney’s Polynesian Resort, Walt Disney World, Florida
Ahi-Poke Salad (Baby Greens with Ahi Poke).
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Wednesday, October 7, 2009, 4:30 p.m.
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M’Barek Naitbihi & Samad Benzari
Marrakesh Restaurant, Morocco Pavilion, Epcot Walt Disney World, Florida
Beef Mrouzia with Couscous
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Thursday, October 8, 2009, 1:00 p.m.
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Alphonse “Lee” Lucier
Robert Irvine’s eat!, Hilton Head Island, South Carolina
Sweet Potato Gnocchi with Mint Pesto Cream
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Thursday, October 8, 2009, 2:45 p.m.
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John Radcliff
Wolfgang Puck Grand Café, Downtown Disney, Walt Disney World, Florida
Maryland Style Crab Cake with Basil Aioli
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Friday, October 9, 2009, 1:00 p.m.
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Keegan Gerhard
Food Networks, Food Network Challenge
d Bar Desserts, Denver, Colorado
Apple Tarte Tatin
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Friday, October 9, 2009, 2:45 p.m.
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David Guas, Author, Chef, Consultant, Bayou Bakery, Arlington, Virginia
Coffee and Chicory Chocolate “Cupped Cakes”
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Friday, October 9, 2009, 4:30 p.m.
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Rich Norris, Publix Apron’s Cooking School, Tampa, Florida
Korean Style BBQ Filet Mignon
served on a Wonton Crisp with Nashi Pear Jam
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Saturday, October 10, 2009, 1:00 p.m.
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Fritz Sonnenschmidt, World Association of Cooks, CUTCO
Italian Salad (Cervelate, Bologna, Apples with Remoulade)
Baguette with Tomato Ketchup
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Saturday, October 10, 2009, 2:45 p.m.
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Federico A. López, Quintana Roo, Mexico
Shrimp Maya
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Wednesday, October 14, 2009, 1:00 p.m.
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Jeremy Moore, Contemporary Event Catering
Disney’s Contemporary Resort, Walt Disney World, Florida
Grilled Shrimp Gazpacho
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Wednesday, October 14, 2009, 2:45 p.m.
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Moises Flores, San Angel Inn
Mexico Pavilion, Epcot, Walt Disney World, Florida
Pork Tenderloin with Almond and Chile Sauce
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Wednesday, October 14, 2009, 4:30 p.m.
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Kevin Dundon, Raglan Road Irish Pub and Restaurant
Downtown Disney, Walt Disney World, Florida
Duncannon Seafood Chowder
& Classic Sherry Trifle (not in photo)
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Friday, October 16, 2009, 1:00 p.m.
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Todd English, bluezoo
Walt Disney World Swan and Dolphin, Lake Buena Vista, Florida
Four Story Hill Farm Dry Aged Beef with Anson Mills Corn Polenta,
Seasonal Mushroom Ragoût and Swiss Chard
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Friday, October 16, 2009, 2:45 p.m.
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Donald Link, Link Restaurant Group, New Orleans, Louisiana
Author, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
Chicken Sauce Piquant
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Friday, October 16, 2009, 4:30 p.m.
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Tim Donnelly, Corporate Chef, Publix Apron’s Cooking School
Almond Chicken with Cranberries, Leeks and Maple Syrup
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Saturday, October 17, 2009, 1:00 p.m.
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Greg Richie, Emeril’s Tchoup-Choup
Royal Pacific Resort, Universal Orlando, Orlando, Florida
Steamed Shrimp and Pork Dumplings
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Saturday, October 17, 2009, 4:30 p.m.
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Pamela Smith, RD, Festival Host and Author of The Energy Edge
Pan Seared Halibut and Root Vegetable Mash with Carrot Ginger Sauce
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Sunday, October 18, 2009, 2:45 p.m.
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Andy Trousdale, Le Bistro Restaurant, Lighthouse Point, FLorida
Roasted Beef Tenderloin “Diane”
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Sunday, October 18, 2009, 4:30 p.m.
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Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama
Hot and Hot Creamy Shrimp and Grits with Country Ham
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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.
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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.
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