Food & Wine Programming

Culinary Demonstrations

At our culinary demonstrations, we offer our Guests the opportunity to discover, learn, and taste signature dishes from world-class culinary personalities. Each culinary participant will be accompanied on stage by an emcee.
 
Profile: Demonstration and Tasting
Day & Time: Daily, times vary between 11 a.m. and 7 p.m.
Length: 30-minute lecture, 15-minute Q & A, and book signing session scheduled after, if applicable
Capacity: 100 Guests
 
Culinary Checklist:
  • Demonstrate on stage a recipe for 4-6 servings
  • By June 1, 2010, submit food product order list to serve 100 Guests (1- to 2-ounce portions    per Guest)
  • By June 1, 2010, submit Guest-friendly recipe for 4-6 servings
  • Recipes should be brief, easy to reproduce in the home, appetizing, and aesthetically pleasing
Beverage Checklist:
  • Pair and discuss on stage your beverage choice for the dish being demonstrated
  • By July 1, 2010. submit beverage choice and tasting notes

Wine Seminars

Come meet a featured winery principal or beverage expert, learn a few tips and sample the selected wines/beverages.
 
Profile: Demonstration and Tasting
Day & Time: Daily, times vary between 11 a.m. and 7 p.m.
Length: 30-minute lecture, 15-minute Q & A, and bottle signing session scheduled after, if applicable
Capacity: 100 Guests
 
Beverage Checklist:
  • Present on stage three or four wines
  • By June 1, 2010, submit selected wines and tasting notes

Authentic Taste Seminars

These lectures meet the demands of our avid amateur cooks who are seeking to increase their knowledge about food they eat . . . from the most basic ingredients to the most exotic! The focus of each lecture will be the origin, tastes, and traditions of a diverse ingredient such as chocolate, coffee, vanilla, olive oil, and salts of the world. The presentation can be made with visual aids and, when appropriate, the featured product may be tasted. An emcee will be present to assist the Authentic Taste Seminar participant.
 
Profile: Seminar and Product Tasting, 1- to 2-ounce portions per Guests or as appropriate
Day & Time: Two lectures every Friday, Saturday, and Sunday; times vary
Length: 30-minute lecture, 15-minute Q & A, and product/book signing session scheduled after, if applicable
Capacity: 150 Guests total, 50 Guests each seminar
 
Event Checklist:
  • We kindly request that all food products be donated by the lecturer and/or vendor
  • Provide product for 150 Guests total to sample
  • By June 1, 2010, submit product samples for Walt Disney World® Food Safety & Health Department approval
  • By June 1, 2010, submit all presentation materials for approval

Authors Without Borders

Listen to renowned authors from the food and wine industry speak about popular topics.
 
Profile: Seminar
Day & Time: Two lectures every Friday, Saturday, and Sunday; times vary
Length: 30-minute lecture, 15-minute Q & A, and book signing session
Capacity: 150 Guests total, 50 each seminar
 
Event Checklist:
  • Author of a cookbook currently in distribution
  • By June 1, 2010, submit list of book titles, ISBN numbers, publishing companies and contact names
  • By June 1, 2010, submit all presentation materials for approval

Celebrating Family & Friends in the Kitchen

This delightful three-course lunch celebrates the beautiful marriage of food and wine. Each week of the Festival features a different acclaimed chef and winery. The chef will demonstrate how to prepare an appetizer, main course, and dessert. Each lunch is hosted by an emcee, and a winery representative will be present to pair each course with a selection of their wines.
 
Profile: Three-Course Lunch
Day & Time: Fridays, 10 a.m.–12 noon
Length: 2 hours, book signing session scheduled after, if applicable
Capacity: 72 Guests
 
Culinary Checklist:
  • By June 1, 2010, submit list of book titles, ISBN numbers, publishing companies, and contact names (if applicable)
  • Demonstrate on stage a recipe for each course (recipes should be 4-6 servings)
  • By June 1, 2010, submit food product order list to serve 72 Guests (4-to 6-ounce portions per course)
  • By June 1, 2010, submit Guest-friendly recipes for each course (recipes should be 4-6 servings)
  • Recipes should be brief, easy to reproduce in the home, appetizing, and aesthetically pleasing
Beverage Checklist:
  • Demonstrate on stage a beverage pairing for each course
  • By July 1, 2010, submit selected wines and tasting notes

Sweet Sundays

Cakes, pastries, and all things sweet take center stage every Sunday throughout the Festival. Guests will be welcomed with champagne and a light brunch prepared by Walt Disney World® chefs. A highly-acclaimed pastry chef or baker will demonstrate three signature dessert items which will be served throughout the demonstration.
 
Profile: 3 dessert samplings
Day & Time: Sundays, 10 a.m.–12 noon
Length: 2 hours
Capacity: 120 Guests
 
Culinary Checklist:
  • Demonstrate on stage a recipe for each dessert (recipes should be 4-6 servings)
  • By June 1, 2010, submit food product order list to serve 120 Guests (4-to 6-ounce portions per dessert)
  • By June 1, 2010, submit Guest-friendly recipes for each dessert (recipes should be 4-6 servings)
  • Recipes should be brief, easy to reproduce in the home, appetizing, and aesthetically pleasing
Beverage Checklist:
  • Demonstrate on stage a beverage pairing for each course
  • By July 1, 2010, submit selected wines and tasting notes

Wine Schools

Enjoy this fabulous afternoon comprehensive program facilitated by a prestigious wine authority. This session engages the flavors and traditions of distinctive wine cultures, teaches how to taste several regional wines, and concludes with a celebratory reception and certificate of completion.
 
Profile: Wine tasting
Day & Time: various Saturdays, 1–4 p.m.
Length: 2 hour lecture, with an hour reception following
Capacity: 60 Guests
 
Event Checklist:
  • By June 1, 2010, submit wine varietals

Party for the Senses

A tribute to the sensory arts! During the Festival, every Saturday becomes a truly magical evening celebrating culinary excellence, the art of winemaking, and unique entertainment. At this grand tasting, over 1,000 epicureans and wine enthusiasts will have the opportunity to sample a signature dish from each of 22 participating chefs, and sample wine and select beers from over 20 different purveyors.
 
Profile: Grand Tasting
Day & Time: Saturdays, 6:30–9 p.m.
Length: 2 hours, 30 minutes
Capacity: 1,100 Guests
 
Culinary Checklist:
  • By June 1, 2010, submit menu item and food product order list to serve 1,100 Guests (3-to 4-ounce portions per Guest)
  • Here at Walt Disney World® we entertain a very diverse group of Guests. When developing your culinary creations please keep in mind our vegetarian Guests and Guests with special dietary needs and allergies.   (i.e. Gluten Free options)
Beverage Checklist:
  • By June 1, 2010, submit selected wines and tasting notes

Cheese Tastings

We endeavor to invite the most knowledgeable cheese connoisseurs and wine representatives to conduct a pairing each Saturday of the Festival. The format of the pairing will consist of a school-room set up and the lecturers are encouraged to use audio-visual aids to animate the event. Topics of each class will be based on the speaker’s selections (e.g. specific region or family of cheeses).
 
Profile: Tasting, 1-to 2-ounce portions per cheese selection or as appropriate
Day & Time: Saturdays, 10:30–11:45 a.m.
Length: 1 hour, 15 minutes
Capacity: 72 Guests
 
Culinary Checklist:
  • By June 1, 2010, submit all presentation materials for review
  • By September 1, 2010, submit product samples for Walt Disney World ®  Food Safety & Health Department approval
 Beverage Checklist:
  • By June 1, 2010, submit selected wines and tasting notes

Delicious Dessert Discovery

Join us for a dessert lover’s dream! During the Festival, every Thursday evening becomes truly delicious with a variety of desserts, cordials, and wines certain to please any sweet tooth. Enjoy V.I.P. viewing of Illuminations afterwards.
 
Profile: Dessert Tasting, 3-to 4-ounce portions per Guest
Day & Time: Thursdays, 7–9 p.m.
Length: 2 hours
Capacity: 500 Guests
 
Culinary Checklist:
  • By June 1, 2010, submit menu item and food product order list to serve 500 Guests (3-to 4-ounce portions per Guest)
Beverage Checklist:
  • By June 1, 2010, submit selected wines and tasting notes

Mexico Tequila Tastings

Come taste authentic Mexican tequilas and learn about the history and traditions around its production from a true Tequila Master. This location offers appetizer samplings of Ceviche and Tostada as Guests embark on their tequila flight.
 
Profile: Spirit Tasting
Day & Time: Fridays, Saturdays, and Sundays, 3 p.m.
Length: 1 hour
Capacity: 30 Guests

French Regional Lunch

Discover the cuisine and wine from a different region in France on selected Sundays. Lunch will be prepared by the chefs from Bistro de Paris at the France Pavilion at Epcot® and wines presented by a visiting winery principle. 
 
Profile: Lunch
Day & Time: Select Sundays, 12–3 p.m.
Length: 3 hours
Capacity: 75 Guests

Signature Dining

Hosted in the most prestigious Walt Disney World® Resort restaurants
 
Elegance and extravagance define these signature events of the Festival. A highly-acclaimed chef will create a truly magical and unforgettable 5-course meal. These dinners will be held at a top Disney venue. A representative of one or more hosting wineries will present the accompanying wines for each dinner. A chef from the featured restaurant will coordinate the menu and execution of the meal with the culinary participant.
 
Profile: 5-course Dinner or Lunch
Day & Time: Select days, Dinner 6:30–9 p.m., Lunch 11:30 a.m.–2 p.m.
Length: 2 hours, 30 minutes
Capacity: Varies by location
 
Culinary Checklist:
  • By June 1, 2010, submit menu item and food product order list to serve 72 Guests (4-to 6-ounce portions per course)
Beverage Checklist:
  • By June 1, 2010, submit selected wines and tasting notes
 
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