The 2011 Epcot International Food and Wine Festival has now passed its halfway point. One of my favorite parts the Festival each year is the Culinary Demonstration series. This year, there will be 130 Culinary Demos—three most days (at 1:00 p.m., 3:00 p.m., and 5:00 p.m.) in the Festival Center. I managed to get to 22 of them. My wife made it to five others without me (while I was at LEGOLAND Florida).

I hope you enjoy this photo essay—although I know you would enjoy it more if you could taste the food.

, Curator of Yesterland, October 24, 2011

Here’s what happens at each Culinary Demo:

• Up to 100 ticketed guests sit at tables with views of a kitchen stage and flat-screen video monitors;
• Pam Smith (or John Ekin on Pam’s days off) expertly hosts a 45-minute session with a wine speaker and a chef;
• Guests are served a 3-ounce glass of wine—served in a real wine glass this year, not a plastic wine cup—while a winery owner, winemaker, or wine representative talked about it for 10-15 minutes;
• A Disney chef or outside chef (sometimes a celebrity chef) presents a 30-35 minute demonstration, while guests follow along (and often take notes) on a printed copy of the recipe;
• An audio-visual team with video cameras makes sure that guests can see what is happening on stage, including views onto the cutting board and cooktop;
• And—best of all—guests are served samples of what the chef is demonstrating, prepared by a culinary team backstage and served by friendly cast members in blue shirts.

Tickets for Culinary Demos are available in advance. Approximately 25 tickets for each Demo are held back for same-day purchase at the Festival Center. Most Culinary Demos are priced at $11.00. Demos by celebrity chefs are usually $13.00. For Culinary Demos scheduled Monday through Thursday, Walt Disney World Annual Passholders, Disney Vacation Club Members, and Tables in Wonderland cardholders can save $2.00 by purchasing a limited inventory of Demos by phone at least one day in advance.

Pam Smith, Wednesday-through-Sunday host of the Culinary Demos

John Ekin, Monday and Tuesday host of the Culinary Demos

Guests being served samples of what the chef is demonstrating

Monday, October 3, 2011, 1:00 p.m.

Ron Strickland, Norway Pavilion, Epcot, Walt Disney World, FL

Grilled Parmesan Flatbread with Sausage, Arugala, Feta
Cheese, Onions and Sundried Tomato Vinaigrette

paired with
Samuel Adams Boston Lager, The Boston Beer Company, Boston, MA

Monday, October 3, 2011, 3:00 p.m.

John Vierick, United Kingdom Pavilion, Epcot, Walt Disney World, FL

Ginger-Scented Sea Scallop with Rock Crab
Beurre Blanc and Baby Mustard Greens

paired with
Red Newt Cellars Semi-Dry Riesling, Red Newt Cellars, NY

Wednesday, October 5, 2011, 3:00 p.m.

Eddie Mendoza, Coral Reef Restaurant, Epcot, Walt Disney World, FL

Poached Lobster with Asian Pear and Apple Slaw

paired with
16th Anniversary Festival Beer, The Boston Beer Company, Boston, MA

Thursday, October 6, 2011, 1:00 p.m.

Matthew Langdon, Fulton’s Crab House, Downtown Disney,
Walt Disney World, FL

Alaskan Salmon with Arugula Quinoa Salad & Lemon Beurre Blanc

paired with
Avant Chardonnay, Kendall-Jackson, Sonoma, CA

Thursday, October 6, 2011, 3:00 p.m.

Ruth Van Waerebeek, Concha y Toro Winery, Chile

Chilean-style Mixed Seafood and Mushroom Ceviche with Pomelo and Avocado

paired with
Concha y Toro Casillero del Diablo Sauvignon Blanc, Concha y Toro, Chile

Saturday, October 8, 2011, 1:00 p.m.

Bob Waggoner, Ucook! with Chef Bob, Mount Pleasant, SC

Pan Seared Venison Tenderloin over Caramelized Vidalias
with Fresh Figs in a Peppered Port and Blueberry Reduction

paired with
Trivento Reserve Malbec, Trivento, Lujan de Cuyo, Argentina

Saturday, October 08, 2011, 3:00 p.m.

Buddy Valastro, Carlo’s Bakery, Hoboken, NJ

Tiramisu

paired with
Chateau Ste. Michelle Gewürtzraminer, Columbia Valley, WA

Monday, October 10, 2011, 1:00 p.m.

John Fechter, Tamarind by Dominique, New Orleans, LA

Alaskan King Crab with Hearts of Palm and Tamarind Rémoulade

paired with
Pascual Toso Torrontes, Pascual Toso, Argentina

Monday, October 10, 2011, 3:00 p.m.

Kim Gilmore, Coral Reef Restaurant, Epcot, Walt Disney World, FL

Pan Roasted Red Snapper with Shaved Fennel and Asparagus Salad
in Spicy Tomato Broth

paired with
Pascual Toso Torrontes, Pascual Toso, Argentina

Tuesday, October 11, 2011, 5:00 p.m.

Ming Tsai, Blue Ginger, Wellesley, MA

Roast Beef Tenderloin with Cranberry-Red Wine Sauce, Cranberry Gingered Sweet Potatoes, Bok Choy with Fermented Black Beans and Ginger

paired with
Kaiken Malbec, Kaiken Wines, Argentina

Thursday, October 13, 2011, 1:00 p.m.

Jose Martinez, Maison Blanche, Long Boat Key, FL

Beef Cheeks Bourguignon with Fettuccine and Goose Liver Pate

paired with
Matarromera Crianza, Grupo Matarromera, Spain

Thursday, October 13, 2011, 3:00 p.m.

Sergio Carranza, Le Cellier Steakhouse, Epcot, Walt Disney World, FL

Wild Salmon with Cashew-Jasmine Rice, Bok Choy,
Soy Drizzle and Coconut Buerre Blanc Sauce

paired with
Norton Cosecha Tardia, Bodegas Norton, Argentina

Friday, October 14, 2011, 1:00 p.m.

Todd Winer, MET Back Bay, Boston, MA

Mortadella Wrapped Scallops with Havarti Cheese,
Jalapeño & Pumpkin Butternut Squash, and Saba Drizzle

paired with
Acrobat Pinot Gris by King Estate, Oregon

Friday, October 14, 2011, 3:00 p.m.

Greg Richie, Emeril’s Tchoup Chop, Loews Royal Pacific Resort, Orlando FL

Thai Spiced Shrimp and Pork Tortellini

paired with
Fess Parker Santa Barbara County Chardonnay

Friday, October 14, 2011, 5:00 p.m.

Grady Spears, Grady’s Restaurant, Fort Worth, TX

Grady’s Tamales

paired with
The Estates Merlot, Milbrandt Vineyards, Columbia Valley, Washington

Saturday, October 15, 2011, 1:00 p.m.

Paula DaSilva, 1500 Degrees, Miami Beach, FL

Crispy Pork Belly, Homemade Kimchee, Lime Aioli

paired with
Matarromera Crianza, Grupo Matarromera, Spain

Saturday, October 15, 2011, 3:00 p.m.

Dean Max, 3030 Ocean, Fort Lauderdale, FL

Grilled Spicy Octopus, Marcona Almonds,
Roasted Cauliflower, Meyer Lemon Confit

paired with
Acrobat Pinot Gris by King Estate, Oregon

Saturday, October 15, 2011, 5:00 p.m.

Joey Gullia, Tony’s Town Square, Magic Kingdom, Walt Disney World, FL

Pan Seared Chicken Breasts with Cran-Cherry Sauce
and Bleu Cheese Crumbles with Four Cheese Polenta

paired with
Cigar Box Sauvignon Blanc, Croney Estates, Marlborough, New Zealand

Monday, October 17, 2011, 1:00 p.m.

Jose L. Camey, Paradiso 37, Downtown Disney, Walt Disney World, FL

Traditional Mexican Guacamole (and variations)

paired with
Croney Three Ton Sauvignon Blanc, Croney Estates, New Zealand

Monday, October 17, 2011, 3:00 p.m.

Mike Young, Tony’s Town Square, Magic Kingdom, Walt Disney World, FL

Crispy Polenta with Roasted Tomato and Pesto

paired with
Casa Vinicola Zonin Prosecco

Monday, October 17, 2011, 5:00 p.m.

Lee Lucier, Robert Irvine’s eat!, Hilton Head Island, SC

Shrimp and Lobster Sausage with Blueberry Dijon Vinaigrette

paired with
Croney Three Ton Sauvignon Blanc, Croney Estates, New Zealand

Tuesday, October 18, 2011, 1:00 p.m.

Bil Mitchell, Publix Apron’s Cooking School

Pork Tenderloin Medallions and Apple Jack Gravy
with Spaghetti Squash Stuffed Baked Apples

paired with
Penfolds “Koonunga Hill” Chardonnay, Penfolds, Australia

Tuesday, October 18, 2011, 3:00 p.m.

Shigemasa Obitsu, Teppan Edo, Epcot, Walt Disney World, FL

Pork Kakuni

paired with
Orogeny Pinot Noir, Orogeny Vineyards, Sonoma Coast, CA

Tuesday, October 18, 2011, 5:00 p.m.

Bill Clark, Disney’s Grand Floridian Resort, Walt Disney World, FL

Fruited Brie Wrapped in Puff Pastry

paired with
White Cat, Hazlitt 1852 Vineyards, NY

Wednesday, October 19, 2011, 5:00 p.m.

Chris Albano, Wolfgang Puck Grand Café,
Downtown Disney, Walt Disney World, FL

Pumpkin Ravioli

paired with
Castello Banfi San Angelo Pinot Grigio, Castello Banfi, Italy

Thursday, October 20, 2011, 1:00 p.m.

Tony Mantuano, Portobello, Downtown Disney, Walt Disney World, FL

Insalatina di Cappesante Dorate

paired with
Mercer Estate Riesling Yakima Valley, Mercer Estates, Columbia Valley, WA

Thursday, October 20, 2011, 3:00 p.m.

Kevin Dundon, Raglan Road Irish Pub & Restaurant,
Downtown Disney, Walt Disney World, FL

First item: Haddock Smokey

paired with
Lapostolle “Cuvee Alaxandre” Chardonnay, Lapostolle, Chile

Second item: Dunbrody “Jaffa” Kiss

And the winner for the best Culinary Demo that I attended in 2011 is...

A three-way tie! The following three chefs, all with television experience, were highly entertaining. They provided plenty of laughs along with genuinely interesting insight about cooking. And their food was delicious.

• Lee Lucier of Robert Irvine’s eat!
• Ming Tsai of Blue Ginger
• Kevin Dundon of Raglan Road Irish Pub & Restaurant

Want to see more?

Travel back to the 2010 Culinary Demos.

Or travel further back to the 2009 Culinary Demos.

Epcot Food & Wine, 2012 Food & Wine& Rain, 2011 Home

© 2011-2012 Werner Weiss — Disclaimers, Copyright, and Trademarks

Updated November 16, 2012.

All photos from October 14 demonstrations (1 p.m., 3 p.m., 5 p.m.) by Tina Weiss.
Some photos from October 15 demonsstrations (1 p.m., 3 p.m.,) by Tina Weiss.
All other photos in this article: Werner Weiss, 2011.