**2010** Epcot Food & Wine Festival ENDED 11/14. 2011 FESTIVAL 9/30-11/13

[SarahInMN]

I am a little confused by the reports of a 5:45pm entry time for wine view lounge at PFTS? Doesn't PFTS start at 6:30pm? 5:45 seems really early then to let anyone in even wine view lounge. Or does it start at 6pm this year?

Regarding the 5:45 entry time, we're going to PFTS-WVL on the 23rd, so I don't have an actual report, just what I've been told. Someone from Disney called me yesterday to go over the check in procedure and she referenced a 5:45 entry time. It sounds like Inkmahm received a similar call. I would love to hear what the experience has been thus far. We had planned to take advantage of preferred seating pre-PFTS-WVL but not if it means we'll miss the entry.

Can anyone who has done PFTS-WVL this year share their experience with entry time??

Thanks!

 

[Skoolie]

I asked about the texture of the shrimp cake at the Singapore booth because I tried it last night. The shrimp cake on the skewer was gelatinous and one of the worst things I've tasted this year. Not spicy at all. The noodles served with it were just noodles, no vegetables mixture. Obviously there is batch-to-batch variation in the booth items. It sounded like you it a good day and I didn't!

I just had the shrimp cake today. It was a very busy day. Much busier than last Saturday.

My shrimp cake was not gelatinous but moist. It was not mild but medium to medium hot spicy. The cold noodles I actually liked it had a nice tang to it and went well with the shrimp cake.

There could be a batch difference. I think the flavor profiles and texture on this dish don't lend well to everyone and it could be for the more food adventurous or maybe I just got a good batch.

I also had the Singapore sling from this Singapore booth. I think it was referenced in another post about how this drink was strong and tasted too much of liqueur.

What I tasted most I thought was actually vodka, I could be wrong because its traditionally made with gin. but I don't think the problem was the alcohol content but that it just didn't have enough of other juices. I love stiff drinks, but a Singapore sling should have some pineapple juice in it. I didn't taste that. Add some pineapple juice on top and it may have tasted better.

 

[garneska]

I was at PFTS - WVL on Oct 2. You can sign in at 5:45 but they did not let us into World Showplace until 6 pm and at that it was in a welcome center where they were serving champange. Then just at 6:15 they started seating us in the WVL. We waited for our server and then started at the booths. We were able to eat at 3 booths before the public arrived. I strongly suggest going out to the booths before people are let in.

Another tip for WVL, get dessert early. I picked up some of the Norman Love chocolates early and left them on my table till after dinner. This was great because when people were done with savory the desert lines were long and I already had chocolate.

 

[redzinner]

Here is a short review of a wine school format and presentation:

EPCOT INTERNATIONAL FOOD & WINE FESTIVAL WINE SCHOOL
Exploring the Alluring and Mysterious Great Pinot Regions
Presented by Andrea Robinson, Master Sommelier
October 16th, 2010
1:00 PM

Check-in is at a small desk on the back wall of the Festival Center, between the two deminar areas, near the restrooms.
A Cast Member calls your name out and attendees are escorted in groups of 4-6 to the elevator and then up to the Wine School Room. No need to stand in line for first come, first serve, since the CMs call your name.
Seating, at long tables, is not assigned.
For this class we had 7 pours (3 oz each) of wine, a bottle of still water and water crackers at each pre-set place.
This entire presentation was based on geography and how the Pinot Noir grape wines differed by region. Besides the one large screen in the front of the room there were several others at the sides that clearly showed the maps of the different regions.
The seven wines showcased the Pinot Noir grape and all were from different terroirs. Andrea is a wonderful presenter and has a great way of ‘teaching’ the nitty grittys of different aspects of the wine experience. She even tried to tackle the intricacies of French Wine label reading with this group.



The 7 labels: (my notes are not consistent for purposes of flavor profiles … the further along the presentation the less I take notes ... it has something to do with the actual drinking of the wine I think . )

Codorniu Pinot Noir Rose Cava – a sparkling Pinot Noir Rose from Spain, under $20, noticeable acidity and a dry rose, would pair well with creamy cheeses.

Reverdy Sancerre Rose – from the Loire region of France, $18, hints of grapefruit with some rhubarb notes, salmon in color.

Nicolas Potel Volnay Vieilles Vignes, Burgandy, France 2007 – the mother region of Pinot Noir, $65, earthy, mushrooms, cherry … the classic Pinot Noir profile

Sokol-Blosser Dundee Hills Pinot Noir, Oregon - $38, 14.5 % alcohol, pairs well with smoked salmon

Brancott Pinot Reserve 2006 – New Zealand, $22 Andrea believes the Pinots from Marlborough are the best Pinots New Zealand has to offer.

Etude Pinot Noir 2006 – from Carneros Califronia by Tony Soter, $55

Miner, Garys’ Vineyard, Pinot Noir – Miner Winery is in Napa but the grapes for this wine are from the Monterey California, Santa Lucia Highlands, $50

Not counting the first two roses, the 5 ‘red’ Pinot Noirs all had the noticeable earthy, dried leaves aroma of a Pinot and all had cherry nuisances in the flavor profile. The Calfiornia wines, especially the Miner’s had a very fruity taste for a Pinot Noir. It was my favorite.

Even after tasting all these wines the room was still giving Andrea all of our attention. Usually by this time people are chatting amongst themselves and not listening to the presenter any longer … not so with Andrea and her ability to hold our interest.

After ‘class’ we had a chance to mingle, hors d'oeuvres and a glass of Silverado Chardonnay was served.

The hors d'oeuvres choices were a brie ball on a bread stick, fish, tangy beef/mushroom and a shredded duck breast.

This was our 4th Wine School event over the years at the F&WF.

 

[Inkmahm]

Regarding the 5:45 entry time, we're going to PFTS-WVL on the 23rd, so I don't have an actual report, just what I've been told. Someone from Disney called me yesterday to go over the check in procedure and she referenced a 5:45 entry time. It sounds like Inkmahm received a similar call. I would love to hear what the experience has been thus far. We had planned to take advantage of preferred seating pre-PFTS-WVL but not if it means we'll miss the entry.

Can anyone who has done PFTS-WVL this year share their experience with entry time??

Thanks!

I suspect they have purposely changed it from what it may have been earlier in the festival. The woman who called me was very clear in saying we could register beginning at 5 pm and would be allowed in at 5:45 pm. I asked to make sure I understood her correctly and confirmed the times.

 

[redzinner]

A Change in Culinary Demonstration for Thursday, Oct. 21 at 5 PM

The scheduled Erich Warnstedt from Hen of the Wood, Waterbury CT has been changed to Josh Adams, June Restaurant, Chicago (really Peoria) IL.

 

[Ashton7]

I just had the shrimp cake today. It was a very busy day. Much busier than last Saturday.

My shrimp cake was not gelatinous but moist. It was not mild but medium to medium hot spicy. The cold noodles I actually liked it had a nice tang to it and went well with the shrimp cake.

There could be a batch difference. I think the flavor profiles and texture on this dish don't lend well to everyone and it could be for the more food adventurous or maybe I just got a good batch.

I also had the Singapore sling from this Singapore booth. I think it was referenced in another post about how this drink was strong and tasted too much of liqueur.

What I tasted most I thought was actually vodka, I could be wrong because its traditionally made with gin. but I don't think the problem was the alcohol content but that it just didn't have enough of other juices. I love stiff drinks, but a Singapore sling should have some pineapple juice in it. I didn't taste that. Add some pineapple juice on top and it may have tasted better.

We had the shrimp cake yesterday (Saturday). It was gelatinous as some reported and not really very good at all. The noodles had no veggies and were rather cold. It was probably one of our least favorite dishes of the festival.

 

[conandrob240]

I was at PFTS - WVL on Oct 2. You can sign in at 5:45 but they did not let us into World Showplace until 6 pm and at that it was in a welcome center where they were serving champange. Then just at 6:15 they started seating us in the WVL. We waited for our server and then started at the booths. We were able to eat at 3 booths before the public arrived. I strongly suggest going out to the booths before people are let in.

Another tip for WVL, get dessert early. I picked up some of the Norman Love chocolates early and left them on my table till after dinner. This was great because when people were done with savory the desert lines were long and I already had chocolate.

That makes a lot more sense with a 6:30pm start time. I highly doubt they are going to let anyone into the actual party 45 minutes ahead of start time even with Wine View Lounge. I would guess the booths wouldn't even be ready by then.

Thanks!

So, PFTS timing is still 6:30pm-9:00pm correct?

And I was told 7- 8:30pm for the 3D dessrt party. For those who have gone, does that timing sound right? Where is this party held- where do you check in?

 

[TDC Nala]

The dessert party is held in the World Showplace, just like the Party for the Senses.

 

[Inkmahm]

That makes a lot more sense with a 6:30pm start time. I highly doubt they are going to let anyone into the actual party 45 minutes ahead of start time even with Wine View Lounge. I would guess the booths wouldn't even be ready by then.

Thanks!

I guess I'll be able to confirm whether Disney actually does what they told me they will do after I attend next Saturday. I'm choosing to believe the phone call and will plan to be there at 5 pm or maybe 5:15 pm to sign in. It gets really crowded and hard to get to the doors in advance if you aren't there early. The people who can't get in until 6:30 don't like letting you pass them to get to the sign in for Wine View.

And I doubt that all the booths will be ready in advance but there are special things at the Wine View area that they can do in advance. Drink orders, cheese table, the starting appetizer for the wine View guests, etc.

 

[Pixie_Dust]

I read the brochure, and it seems like they are only having free seminars twice a day (at 2 and 6?). Is that true, and if so, how far in advance do you have to start lining up? When we went in previous years, when they had lots of free seminars, it already took a long time in line to make sure we got in.

 

[Kteacher]

Regarding the 5:45 entry time, we're going to PFTS-WVL on the 23rd, so I don't have an actual report, just what I've been told. Someone from Disney called me yesterday to go over the check in procedure and she referenced a 5:45 entry time. It sounds like Inkmahm received a similar call. I would love to hear what the experience has been thus far. We had planned to take advantage of preferred seating pre-PFTS-WVL but not if it means we'll miss the entry.

Can anyone who has done PFTS-WVL this year share their experience with entry time??

Thanks!

We attended the 10/9 PFTS WVL, and didn't receive a phone call, but the other couple in our party did receive a call to check in between 5-5:30, and entrance to WVL would be 5:45. We arrived, checked in, and were allowed in a little before 6:15. We had a great time BTW

 

[NejTheLion]

We attended the 10/9 PFTS WVL, and didn't receive a phone call, but the other couple in our party did receive a call to check in between 5-5:30, and entrance to WVL would be 5:45. We arrived, checked in, and were allowed in a little before 6:15. We had a great time BTW

That all sounds very similar to how things were done last year for the Wine View Lounge. We were let in early (and I agree that due to crowding, it's not a bad idea to show up early for check-in) and sat in the outer room at tables and had cocktails. Then we were let in between 6:00 and 6:15. Had plenty of time to hit a whole grouping of booths (3 or 4) and make it back to our seats to watch the "running of the bulls."

Has anyone noticed any changes from last year?

 

[Inkmahm]

I'm at my mom's house today and she just broke the garden Mickey gnome that I bought for her at last year's F&W festival. Can anyone tell me if they are selling them again this year or do I need to replace it for her by finding one on ebay?

It was really cute- about 14 inches high with Mickey dresses like one of the seven dwarfs.

 

[TDC Nala]

I read the brochure, and it seems like they are only having free seminars twice a day (at 2 and 6?). Is that true, and if so, how far in advance do you have to start lining up? When we went in previous years, when they had lots of free seminars, it already took a long time in line to make sure we got in.

The only free offerings are the Authentic Tastes, Authors Without Borders and the book signings. There is now a fee for the culinary and beverage demonstrations - the ones where food and drinks are actually served (between $6 and $13 depending on the demonstration) and you must have a ticket to attend. See the first post for information on pre-booking the paid seminars. A discount of about $3 per ticket is offered for limited seating at the paid seminars for DVC members, annual passholders and TIW members, but only when pre-booked.

Most of these are not selling out, and getting tickets at the festival center the morning of should not be a problem. (Unless of course you are looking to attend a "celebrity" chef demo.)

I don't know how popular the Authentic Tastes and the authors are this year.

 

[Billabongi]

Just got back from Food and Wine yesterday, much much busier then last year!

Walked into the festival center to at least get a pic of Jamie Deen and so the wife could see him "we are Paula fans" and happened to get lucky as they were still allowing books to be bought and signed. Waited in line and got to talk with Jamie about the Tampa Bay Rays and got a picture and autographed copy of the book. Awesome guy, easy to talk to.

Anyway food is as great as ever, still love the lamb chop, nurnberger, beef skewer, empanada and the new apple strudel was amazing. Wasnt impressed with the short rib, smelt better then it tasted, it wasn't "bad" just not my style. Enjoyed trying some new beers at the 15 beers table and certainly enjoyed the Hoegarden on tap! Wife was in heaven with all the ice wine. Had a blast as always

 

[BriarRosie]

This was our 4th Wine School event over the years at the F&WF.

Great review, I felt like I was there. Oh yeah. I was.
That was my first wine school, and I didn't know what to expect. I did notice that many of us on our side of the room did not finish the wines, because well, we'd probably pass out if we did. (I did notice the glasses of one couple behind me were empty. They finished.) The food items were pretty good, not great, but good. I stayed long enough to get one of each kind. I liked the brie thing best.

Were we supposed to get a packet to take with us with the certificate? If so, I didn't get anything. They made a big deal about calling me a few days before the event to get my name spelled correctly, and asked us to do it again when we checked in. I just want to be sure I didn't just leave without picking up any take away stuff.

 

[redzinner]

That was my first wine school, and I didn't know what to expect. I did notice that many of us on our side of the room did not finish the wines, because well, we'd probably pass out if we did. (I did notice the glasses of one couple behind me were empty. They finished.)

Were we supposed to get a packet to take with us with the certificate?

Hi BriarRosie! We couldn't finish our wines either ... the 7 poured plus the chardonnay (which we didn't taste) would have been about 750 ml within 3 hours! I only managed to finish the Miners!

Just the certificate on your way out. We didn't stay for her book signing.

 

[minniesota]

Hi. We will be at the F&W Thursday. Is there any advantage to purchasing the bracelet mini gift card vs. using your room key? Can you purchase the bracelet gift card with your room key or credit card? This is new to us and just trying to figure out if it's something we should do. Thanks!

 

[Billabongi]

Hi. We will be at the F&W Thursday. Is there any advantage to purchasing the bracelet mini gift card vs. using your room key? Can you purchase the bracelet gift card with your room key or credit card? This is new to us and just trying to figure out if it's something we should do. Thanks!

The advantage is you put the bracelet gift card on your wrist so its always there instead of having to pull out a wallet or purse for that matter for a credit card or room card.

You can purchase the bracelet gift card with a c.c. as thats what we did, though I can't tell you if you can use the room card.