EPCOT

2008 Festival

International
    Marketplaces
Eat to the Beat Concerts

Photo Gallery

Press Release -
    Foodie Cities
Press Release -
    Culinary Olympics

Rate and Review
-- Free Exhibits and Demos
-- Special Ticketed Events

AllEars® and Reader
Reports
-- General Overview
-- Interview with
     Nora Carey, Festival
     Project Manager

-- City Taste - Spain
-- French Regional
     Lunch, 10/5/08
-- Kitchen Conversations,
     10/2/08
-- Wine School,
     10/4/08

Celebrity Chefs
Eat to the Beat
    Concerts
Fun Facts

AllEars® and Reader
Reports
-- General Overview
-- Afternoon Tea with
   Stephen Twining,
    9/29/07
-- Cheese Tastings
     9/29/07
-- Cook, Book, & Bottle
      9/28/07
-- Food & Wine Pairing,
    Bistro de Paris
-- Food & Wine Pairing,
     Tutto Italia 11/12/07
-- Food & Wine Pairing,
     Coral Reef 10/17/07
-- Party for the Senses,
    9/29/07
--Signature Dining
  Inspirations from India,
   9/30/07
--South African Wine
    Adventure, 10/12/07
-- Sweet Sundays, 10/28/07

AllEars® and Reader
Reports
-- General Overview
-- Cheese & Wine Pairing
      Workshop 9/30/06
-- Chefs A'Field, 9/30/06
-- Cook, Book, & Bottle
      9/29/06
-- Exquisite Evening at
       Epcot 10/6/06
-- Food & Wine Pairing,
      Alfredo's
-- Food & Wine Pairing,
      Le Cellier
-- Party for the Senses
    9/30/06
-- Party for the Senses
     10/14/06
-- Sweet Sundays
     10/1/06
-- Twinings Tea Seminar
-- Wine School 9/30/06
-- Wine School 10/28/06
-- Wine and Food in
    Balance Workshop
    10/1/06

Brew Masters
Eat to the Beat
    Concerts
Exclusive Wine &
    Culinary Programs
Fun Facts
Guest Chefs
Special Exhibits
Children's Activities
Wineries

AllEars®
Reports
--General Overview
--Food & Wine
Pairings (Coral Reef and Alfredo's)
--Food & Wine Pairing Le Cellier 10/7/2005
--Food & Wine Pairing, Sushi, Sashimi & Sake
--Lunch and Learn 10/8/05
--Lunch and Learn 10/14/05
--Lunch and Learn 10/29/05
--Odyssey Cooking School 10/6/2005
--Party for the Senses 10/8/05
--Signature Dinner 10/9/05
--Spirited Ball 10/30/05
--Sweet Sundays 10/9/05
--Wine School 10/22/05

2004 Festival
General Info
Daily Wine Seminars
    and Culinary
    Demonstrations
Eat to the Beat
    Concerts
Experiences and
    Exhibits
Fact Sheet
Family Fun Events
Food Booths w/ Prices
Photo Gallery

AllEarsNet®
Reports
-- General Overview
-- Czarina's Low-Carb
Recommendations
-- Food & Wine
Pairings
-- Lunch and Learn 10/10/04
--Lunch and Learn 11/7/04
-- Party for the
Senses 10/2/04
-- Party for the
Senses 10/9/04
--Party for the Senses 11/6/04
--Signature Dinner 10/31/04
--Sweet Sundays 10/10/04
--Sweet Sundays 11/7/04
--Wine School
10/30/04

2003 Festival
General Info
-- Daily Wine Seminars     and Culinary
    Demonstrations
-- Experiences and
    Exhibits
-- Fact Sheet
-- Family Fun Events
-- Food Booths w/Prices

AllEars®
Reports
-- General Overview
-- Czarina's Low-Carb
     Recommendations
-- Food and Wine Pairings
-- Lunch and Learn Series
-- Party for the Senses
-- Reserve Dinner
-- Photo Gallery
-- Tips for Enjoying the
     Festival

2002 Festival
-- Overview and Events
-- Food Booths, $ and     Recipes
-- General Review
-- Signature Dinner
    Review

2001 Festival
-- Food Booths with
    Prices
-- General Festival
    Information
-- Grand Tasting Report
     and Photos
-- Czarina's Royal Table
-- Winemaker's Dinner     Report
-- Special Events
-- Seminars and Demos

2000 First Hand Report
2000 F&W Festival
1999 F&W Festival
1998 F&W Festival

Attraction Seating
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Basic Services
Calendar of Events
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Extra Magic Hour
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    --Epcot in a
       Wheelchair
Ticket FAQ
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WDW At Large

AT A GLANCE...
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Food & Wine Festival

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TOURS

SPECIAL REPORTS
Chocolate Around the
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    in Florida - The
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    in Morocco
Ice Dreams and Rice
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Not Just Kid's Stuff:
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ARCHIVES
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Tapestry of Nations

1982 Guide Map

OTHER THEME PARKS
Animal Kingdom
Disney's Hollywood Studios
Magic Kingdom

Disneyland
Disney's California
    Adventure

Universal Orlando
   Resort

USA Teams to Compete for 'Culinary Olympics' Spots at Walt Disney World Resort

LAKE BUENA VISTA, Fla. – Culinary greats will put their spatulas to the test in an elaborate cook-off Sept. 26-27 – during the opening weekend of the 13th annual Epcot International Food & Wine Festival – in a quest to represent the United States at the prestigious Bocuse d’Or World Cuisine Contest.

Eight two-person teams will turn up the heat in the kitchen at Walt Disney World Resort in the hope their culinary creations land them a top spot representing Team USA at the Bocuse d’Or World Cuisine Contest – commonly called the "Culinary Olympics" – in Lyon, France, in January 2009.

Walt Disney World guests can attend the competition and observe the chefs performing their culinary wizardry and savor the flavors. Each of the eight teams will serve up elaborate fish and beef dishes before a live audience and prominent panel including the country’s top chefs: Thomas Keller, Daniel Boulud, Charlie Trotter, Jean-Georges Vongerichten, Georges Perrier, Michel Richard, Laurent Tourondel and former Bocuse d’Or USA competitors.

The eight finalists competing for a spot on the U.S. Team include:

* Timothy Hollingsworth, Sous Chef, The French Laundry, Yountville, Calif.
* Chef Hung Huynh, "TopChef" Season 3 Winner, Executive Chef, Solo, New York City
* Rogers Powell, Instructor, French Culinary Institute, New York City
* Chef John Rellah Jr., Executive Chef, Hamilton Farm, Gladstone, N.J.
* Richard Rosendale, US Culinary Olympics Team Captain, Chef/Owner, Rosendales, Columbus, Ohio
* Michael Rotondo, Chef de Cuisine, Charlie Trotter's, Chicago
* Kevin Sbraga, Culinary Director, Garces Restaurant Group, Philadelphia
* Percy Whatley, Executive Chef, Delaware North Parks, Yosemite, Calif.

The competition at Disney culminates Sept. 27 with a Gala Dinner and Awards ceremony recognizing the first, second and third place teams. The evening will feature a silent auction, live musical entertainment, dancing and a chance to meet and mingle with some the world’s top chefs, including the Gala Dinner Chefs, as well as Paul Bocuse, Jean-Georges Vongerichten, and the Deans of The French Culinary Institute, Alain Sailhac and Andre Soltner. The star-studded dinner includes hors d’oeuvres, a four-course tasting menu, and a dessert reception prepared by Chefs Daniel Boulud (Daniel, New York City), Charlie Trotter (Charlie Trotter’s, Chicago), Patrick O’Connell (Inn at Little Washington, Washington, D.C.), Michel Richard (Citronelle, Washington, D.C.), Georges Perrier (Le Bec Fin, Philadelphia), Laurent Tourondel (BLT, New York City), Daniel Humm (Eleven Madison Park, New York City), David Myers (Sona, Los Angeles) and Traci des Jardins (Jardiniere, San Francisco), and will be paired with Diageo Reserve Signature Cocktails and Moët Hennessy Champagnes. The highlight of the evening will be a Dom Pérignon toast and the announcement of the Bocuse d’Or USA winning team.

The newly selected Bocuse d’Or USA team will go on to compete among 24 teams from around the world at the Bocuse d’Or World Competition in Lyon, in the gold standard event held every two years.

Tickets for the Gala Dinner are $450 per person, plus tax including gratuity, and can be purchased beginning Aug. 25 by calling 407/WDW-FEST, with proceeds benefiting Bocuse d’Or USA (a not-for-profit organization sponsoring the competitors’ training, travel and culinary education).

Throughout the six-week-long Epcot International Food & Wine Festival, Sept. 26-Nov. 9, guests can sample food and wine from around the world at international marketplaces and specialty dinners, attend seminars and wines schools and meet guest chefs. For more information, contact www.disneyworld.com/food.

Grand Gala Menu

Bocuse d'Or USA Grand Gala & Awards Dinner
Hosted by Al Roker and Dana Cowin, Editor-in-Chief of Food & Wine Magazine

Mix and Mingle with the Country's Best Chefs and Dance until Midnight

Cocktail Reception - Served with Veuve Clicquot Champagne and Specialty Cocktails by Diageo Reserve

David Myers - Sona, Los Angeles, CA
Kabocha Squash Wrapped with Smoked Salmon

Georges Perrier - Le Bec Fin, Philadelphia, PA
Mushroom Cappuccino

Traci des Jardins - Jardinière, San Francisco, CA
Specialty from Traci's menu André Soltner - French Culinary Institute, NY, NY
Jalousie d' Epinards et Champignons Sauvages

Alain Sailhac - French Culinary Institute, NY, NY
Foie Gras Feuilletée, Caramelized Endives and Mango Brunoise

Laurent Tourondel - BLT Restaurants, NY, NY
Specialty from Laurent's menu

Roland Muller - Food and Beverage Product Development at
Walt Disney World Parks & Resorts
Grilled Duck and Armagnac Sausage, Black Lentil Dal and Red Curry Sauce in Phyllo

Scott Hunnel - Victoria & Albert's Restaurant,
Disney's Grand Floridian Resort and Spa
Roasted Muscovy Duck with Fennel and Blood Oranges, Minus 8 & Smoked Bacon Vinaigrette

Dinner - Served with a fine wines, including Dom Perignon Champagne

Patrick O'Connell - Inn at Little Washington, Washington, VA
Peekytoe Crab Salad with Caviar

Charlie Trotter - Charlie Trotter's, Chicago, IL
Steamed Cod with Hojiimenji Mushrooms and a Ginger-Soy-Hijiki Sauce

Daniel Boulud - Daniel, NY, NY
Duo of Brandt Beef: Red Wine Braised Short Ribs and Seared Rib Eye

Terrance Brennan - Picholine, NY, NY
Artisanal Cheese Selection

Dessert Walk About by Walt Disney World's Best Pastry Chefs and Guest Chefs
After Dinner Drinks and Moet and Chandon Impérial Champagne

Erich Herbitschek - Disney's Grand Floridian
Resort and Spa
Crepes Suzette, Strawberry Dumplings

Andreas Born - Disney's Hollywood Studios
Baked Alaska

Stefan Riemer - Disney's Yacht & Beach Club Resort
Petits Fours, Friandises, Mignardises

Kelly Smith - Disney's BoardWalk Resort
Gelato, Seasonal Fruit

Lothar Neumaier - Epcot
Champagne Sabayon with Tropical Fruit Tartar

Chris Vitanza - Disney's Contemporary Resort
Hot Chocolates: Chocolate Caramel Cheesecake Martini, Lavender,
Kahlua and Wild Honey with Homemade Marshmallows

Ewald Notter - Notter School of Pastry Arts, FL
Salted Caramel, Coffee, Passion Fruit Duchess

Mike McCarey - Mike's Amazing Cakes, WA
Celebration Cake

For Reservations, please call 407-WDW-FEST
Place and Time: World Showplace at Epcot, Saturday, September 27th, from 7:00 p.m. to 12:00 a.m.
Dress: Cocktail Attire
Price: $450 per person, plus tax, including gratuity*

OR

$325 Exclusive of Park Tickets and Tax for Guests who have an Annual Pass or already hold park tickets.

* Please note the dinner price also includes 2 Epcot® Park Admission Tickets for Friday, September 26th and Saturday, September 27th to visit the Park and enjoy the Bocuse d'Or Culinary Competition; held between 11:00 a.m. and 3:30 p.m. each day.