Preview: Walt Disney World Swan and Dolphin Food & Wine Classic

This weekend, the Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its eighth year of presenting the best tastes from the resort’s award-winning restaurants along the property’s causeway, private lake and private beach.

What to Expect
This year’s Food & Wine Classic is the largest event to date. On Oct. 27 and Oct. 28, more than 60 food and beverage stations will feature mouthwatering bites and pairings, and members of the resort’s award-winning food and beverage team will teach 11 educational seminars.

For guests who enjoy both nights of the event, you won’t see all of the same menu items twice. Highlights for Friday’s menu include ricotta gnocchi with wild mushrooms, baby spinach and fennel sausage from Il Mulino Trattoria and Kobe beef mini sliders with truffle aioli, and Saturday’s highlights include seared Yellowfin Tuna salad from Todd English’s bluezoo and smoked Spanish iberico pork collar. On both evenings, Shula’s Steakhouse will feature its oven-roasted beef ribeye with mashed potatoes and bordelaise.

Favorite dishes that will be returning include the dragon sushi roll from Komonos and fish ‘n’ chips with sea salt and vinegar potato chips from Garden Grove. Also returning are the event’s themed areas: Carnival Corner with carnival food and games, Chinatown with dishes and drinks inspired by San Francisco’s famed neighborhood, and Beer Garden with a variety of local and seasonal brews and Oktoberfest-inspired cuisine. Access to the Beer Garden requires an upgraded ticket.

These are just some of dishes you can expect at this year’s Food & Wine Classic:

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Before the evening’s foodie festivities get started, a variety of hour-long seminars will take place. This year’s seminars include wine blending, Italian wines, Argentinian wines, champagne, beer, Riesling, craft cocktails, pasta making, sushi and sake, and wine and cheese pairing. Seminars require separate tickets and space is limited.

What’s New
Each year, the Food & Wine Classic adds new features and menu items to keep guests coming back for more. Two exciting new additions for 2017 include:

Grand Tasting Experience: This brand new seminar, presented by Master Sommelier Matthew Citriglia, will highlight the unique Nebbiolo grape of northern Italy and showcase several rare vintages from the Piedmont region. Tickets are extremely limited.

Bubbles Lounge: Inspired by Lawrence Welk and his champagne style, this secluded area will showcase champagne and sparkling wine. Guests will receive a special entrance ticket to the lounge upon check-in.

“One of our favorite parts about this festival is showcasing our creativity and adding new experiences each year,” said Walt Disney World Swan and Dolphin Resort Director of Food & Beverage Tony Porcellini. “Things that won’t change are the quality of our food and beverage selections and our vibrant street party atmosphere.”

Sunday Bubbles Brunch
On Sunday, Oct. 29, the tasting will be moved to Il Mulino New York Trattoria for the Sunday Bubbles Brunch with J Vineyards and Winery. There will be both traditional and nontraditional brunch menu items, cured and imported cheeses, and a selection of sushi and trattoria-inspired entrees. This special event is a separate ticket option and doesn’t require an evening ticket or overnight accommodation to participate.

Take a look at the tasty brunch offerings:

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Event Details:
Swan and Dolphin Food & Wine Classic
When: Oct. 27 and Oct. 28
Where: Walt Disney World Swan and Dolphin Resort Causeway (1500 Epcot Resorts Blvd., Lake Buena Vista, FL 32830)
Cost: Interactive seminars start at $50 per person, per class plus taxes; advanced purchase unlimited food and beverages samples are $115 per person; upgraded ticket including the Beer Garden is $140 per person including taxes; and Sunday Bubbles Brunch with J Vineyard and Winery is $94 per person including taxes
To purchase tickets: 1-800-227-1500,


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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