Party for the Senses, October 15, 2016
Figment went to Party for the Senses for the first time in 2014 and really enjoyed it. This trip spanned two weekends, so he decided to go to both parties! The first party featured Disney Chefs from Around the World. There were representatives from Disney World,
Disneyland, Hong Kong Disneyland, Tokyo Disney Resort, Disneyland Paris, and Aulani.
Scott Hunnel, Executive Chef - Disney's Grand Floridian Resort & Spa. Maple Syrup-Glazed Port and Cabbage Roll. The pork was tender and the sauce gave it a slightly sweet and salty (soy) flavor. The crispy top gave the dish some fun texture.
Gregg Hannon, Culinary Director and
Michael Deardorff, Executive Chef - Epcot. Seared Pork Tenderloin with Cannelloni Bean Ragout and Zinfandel Reduction. Both the meat and the ragout had good flavor.
Robert Adams, Culinary Director and
David Njoroge, Chef de Cusine - Disney's Animal Kingdom. Pulpo al Olivo: Seared Octopus, Quinoa Atamalada, Smoke Piquillo Pepper Puree, and Kalamata Olive Aiola. This was one of the surprise favorites. The octopus had a slight bite, but was very good.
Kevin Chong, Executive Chef - Disney's Yacht & Beach Club Resorts. Roasted Strip Loan, Vadouvan Carrots, and Bone Marrow with Herbs and Burnt Soy. The strip loan had good flavor and was tender. The salad was slightly tangy.
Leung Shu Wah, Executive Sous Chef - Hong Kong Disneyland. Smoked Black Truffle Vegetable Rolls with Chilled Mickey Red Bean Jelly with Osmanthus Honey. This was the cutest presentation of the evening, but the the flavors were only okay.
Andrew Larkin, Executive Chef and
Timothy Majoras, Chef - Disney's BoardWalk Inn and Villas. South African Lobster Tail with Phytoplanton Laminated Brioche. The lobster was very tender and had good flavor, but there was a bit to much bread.
Robert Gilbert, Culinary Director;
Al Youngman, Executive Chef;
Mike Reitzler, Executive Chef; and
Vicki Thompson - Jungle Navigation Co. Ltd. Skipper Canteen. Sustainable Shrimp Three Ways: Terrine, Toast, and Ceviche. The terrine was like a shrimp cake (pretty good), the toast was like a paste (odd), and the ceviche was okay (the sauce was cute, but kind of bland).
John Clark, Culinary Director and
Norm Curka, Chef de Cuisine Walt Disney World Event Operations & Disney's Grand Floridian Resort & Spa Catering. Olive Oil-Poached Lamb Loin with Gara Masala Mushrooms, Date Yogurt, and Cilantro-Mint Gremolata. The lamb was very tender, with a slightly sweet sauce that had a very strong mint flavor.
Anthony Deluca, Executive Chef - Disney's Contemporary Resort.
Braised Beef Short Ribs with Fall Corn Puree, Chimichurri, and Aji-Amarillo. This was one of the stand out dishes for the evening. The corn puree was a little bland, but the braised short ribs had good flavor and were very tender.
Peter Daledda, Chef de Cuisine - Disney's Coronado Springs Resorts Catering. Chilled White Gazpacho with Verjus, Toasted Almonds, Cilantro, and Seared Faux Seas Scallops. The soup had an odd texture and the "scallop" was rubbery and bland.
Christine Weissman, Culinary Director and
Craig Schleider, Chef de Cuisine - Disney's Hollywood Studios. Deconstructed Oxtail, Wild Mushrooms, and Truffled Potato Gnocchi with Rojas Reduction. The dish had a rich flavor and was very good.
Shaichirou Hamano, Sous Chef - Disney Ambassador Hotel, Tokyo Disney Resort. Mille-Feuille of Grilled-rare Tuna and Eggplant served with Yuzu-Ravigote Sauce. The tuna was good, but the salad was a little odd.
Brian Piasecki, Culinary Director;
Tony Marotta, Executive Chef;
Mark Donovan, Executive Chef Disney's Port Orleans Resort - French Quarter & Disney's Caribbean Beach Resort. "Chicken and Dumplings": Crispy Chicken Roulade with Handmade Potato Dumplings, Chicken Veloute, and Zellwood Sweet Corn Foam. This was another stand out dish; the flavors were excellent.
John State, Culinary Director, Disneyland Resort & Disney's California Adventure. "Sca-lafel" with Bell Peper Escabeche and Kabocha Squash. The dish was okay, but fairly spicy.
Lenny DeGeorge, Executive Chef;
Roland Muller, Chef de Cuisine;
James Kleinschmidt, Chef de Cuisine;
Stefan Reimer, Executive Pastry Chef - Culinary Development (Flavor Lab). Savory & Sweet Mad Tead Party: Choux Puff, Macraoons, and a Mousse Dome Cake. The salmon puff was pretty good, but the macaroon was filled with liver pate (yuck), and the mousse dome pretty lemony.
Jeff Barnes, Pastry Chef - Disney's Contemporary Resort. Roasted Hazelnut Chocolate Creme Bruelle with Frangelico Ice Cream, Mandarin Gel, and Ice Wine Reduction. The creme brulee was more like a very rich mousse.
Michael Craig, Pastry Chef - Disney's Animal Kingdom Theme Park. Chocolate Fancier with Tanzanian Chocolate Mousse, Kenya Coffee Crumb, Ras el Hanout Pineapples, and Guava Gel. The crumb and pineapple toppings were good, but the cake was kind bland.
Jean-Marc Viallet, Executive Pastry Chef - Disney's California Adventure Park & Disneyland Resort. Moana's Sweet Delight: Organic Chocolate Pate, Pabana White Chocolate Wave, Passion Fruit Meringuettes, Vanilla Bean Crumble, Guava Jelly, and Pineapple Chips. These one might worked better as separate items; the chocolate cake flavor was very strong and kind of over-powered everything else.
Ronald Viloria, Pasty Chef - Aulani. Coconut Charcol. Couldn't really taste any coconut, but there was a surprising citrus undertone. Very good dessert!
Erich Herbitschek, Executive Pastry Chef - Disney's Grand Floridian Resort & Spa. Chocolate-Espresso Fusion. The mousse had a very strong espresso-flavor and was very good. The dessert had lots of chocolate flavor and was the favorite of the evening.
Gerald Vaux, Executive Chef - Disneyland Paris. Duck Parmentier, Vitelotte, and Sweet Potato Puree with Beetroot Jus. The dish was okay, but it was hard to tell that there was duck on the plate (it was mushy). (No Photo)
Michael Bersell, Chef de Cuisine - Disney's Wilderness Lodge. Smoke Bison Tenderloin, Cider-Braised Cabbage, Forest Mushrooms, and Whole-Grain Mustard Jus. The tenderloin was tender, but the flavor was only okay. (No Photo)