Location:Home > NEWS > Swan and Dolphin's Food Wine Classic returns this weekend, Oct. 26

Swan and Dolphin's Food Wine Classic returns this weekend, Oct. 26

Time:2018-10-27 05:08wine - Red wine life health Click:

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Jennifer DiDomenico

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The Swan and Dolphin Food & Wine Classic is happening this weekend, Oct. 26-28. Celebrating its ninth year, the 2018 festival features interactive seminars, two outdoor evening causeway events and the Sunday Bubbles Brunch. 

“The great thing about the Swan and Dolphin Food & Wine Classic is that it is a big street party with great food and beverage and live music,” said Luciano Sperduto, Director of Food & Beverage at the Walt Disney World Swan and Dolphin Resort. “Each year, we’re constantly adding and changing menu items and even entire sections of the festival... The first year, we had approximately 30 food and beverage booths. This year, we’ll be triple that size with 90 different booths.”

swan and dolphin food and wine classic

PHOTO/SWAN AND DOLPHIN

With participating restaurants including Il Mulino New York Trattoria, Shula’s Steak House, Todd English’s bluezoo, Kimonos and more, there’s a dish for every palette.

With 17 participating restaurants — including Il Mulino New York Trattoria, Shula’s Steak House, Todd English’s bluezoo, Kimonos and more — there’s a dish for every palette.

Some returning favorites include Shula’s oven roasted beef rib eye, Kimonos’ dragon sushi roll, and Cib’s Smoke House’s handcrafted bacon with hay smoked potato gnocchi, black truffle, thai chili brussel sprouts and grape “pudding.” 

The festival will welcome several new dishes this year, including:

• ynamite Rock Shrimp — with late season Zellwood corn, wasabi foam, matsutake mushroom, Japanese eggplant and crispy lotus root from Todd English’s bluezoo. 

• ietnamese Lemongrass Meatballs “On a Stick” — with Vermicelli noodles, pickled vegetables and sriracha espuma from Cabana Bar and Beach Club.

• raised beef agnolotti — with caponata-agrodolce, baby leeks and glace de viande mornay sauce from Il Mulino. 

• hake & Bake Style Southern Fried Chicken — with black eyed pea puree, white cheddar fondue and bacon-infused roasted garlic gravy from Picabu. 

Also new this year, a Hawaiian Luau-themed area. The new area — “The Pig & The Poke” — is located on the Swan and Dolphin’s private beach, and is expected to “immerse guests in the sights, sounds and tastes of the Pacific.” Bites include traditional earth baked Kalua pork with steamed white rice, Tuna Poke with koho sushi rice, avocado relish and crispy fried wontons and tropical-flavored shaved ice. The area will also feature Polynesian-themed live music. 

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