The Party For The Senses is a hard ticket event that happens every Saturday night during Epcot’s Food and Wine Festival. Chefs from across the world come to participate as well as many of Disney’s talented Chefs. It is an event that guests look forward to all year, as well as the Disney Cast. The planning for these events is extreme and detailed, starting before the final event of the year is even finished. Happily I am getting a first hand look at these event this year, being on the Park Events team.
Our Front of the House partners have taken the room to a even cooler level- the vipe of the Wine View Lounge is straight up “swank”.
The lighting of the room and the even the tables is a perfect complement to the creativity of the food and wine being showcased.
Love these displays!
It is always great to talk to someone excited about what they are offering, displaying their passion for the products.
It is a pretty surreal experience to be around so many talented chefs- and the way we all engaged was even better! I walked away this weekend with a ton of ideas!
Chef Jessy and the talented team held everyone together, delivering a perfect event!
I was told the reveal was something not to be missed- and it was extreme! The guests were certainly excited!
Our own Chef Damon Lauder used our new Cvap to cook Pasture Prime Pork Jowls. Was worried for a bit for not having enough, they were so popular!
Celina Tio, a long time participant of “Party” knows what she is doing- perfect flavors and perfect amount of product! The Tio team was a pleasure to have in the kitchen for a few days!
All of the participating Chefs and teams delivered flavorful and creative dishes.
AND….they had fun, kids included!
They also worked hard! The King and Queen of Pork included!
Party for the Senses is always a blast, seeing friends from wayback and creating brand new friendships…even thru twitter.
It has been such a great experience to be a part of the #EpcotFoodFestival this year, so fun to get to know so many talented Chefs, and to support their success!
We did have a small degree of celebrity oogleing, but for the most part we kept it cool…
Some of the best looking and tasting desserts had…I renamed the sphere, “Noahsphere” in honor of Chef Noah French, who made it.
I guess it is clear that I lean towards the chocolate desserts.
I was captivated by Chef John Hui and the sculpture he did. I spent a few minutes gawking as he nonchalantly threw together a sugar hummingbird. Walked away amazed, after I told him, I completely got it- and thanks for the lesson, I’ll throw one together on my next day off. He laughed. and then laughed again.
What a great few weeks it has been, hard, but so worth it. I can’t wait to see the rest!
