Peek at Party for the Senses at the Epcot International Food & Wine Festival

With the weekend kickoff of the 15th annual Epcot International Food & Wine Festival, we showed restraint as we wandered around World Showcase on a beautiful Saturday afternoon – saving room for sipping and noshing atParty for the Senses. We burned a few calories as we sang along with Taylor Dayne’s “Tell It to My Heart” at Eat to the Beat at America Gardens Theatre (you pick up your Party for the Senses wristband right there and get awesome reserved seats), then took our time strolling over to World Showplace. In upcoming weeks, look for Kool & the Gang, Taylor Hicks, Sister Hazel, Rick Springfield – you are a few feet from the stage, it’s really a fun way to start the evening.

Cirque du Soleil is back in a big way at this year’s Party for the Senses, their musicians on stage most of the evening with the gorgeous, haunting melodies from “La Nouba,” and occasional vignettes from the show. The evening ends with a spectacular performance by the talented cast. It’s fantastic entertainment that makes the party even more special.

We won’t share all the dishes we loved, as every party features new chefs and new tastes. Suffice it to say that our favorite was California Grill’s beautiful bowl with a rich broth, roasted mushrooms and a single ravioli with venison and the scent of truffles. Yum.

Top 5 tips for Party for the Senses:

1. Take your time getting there. The gates open and the crowd packs in the East Hall about 6:15 p.m., so instead of standing in line, arrive about 6:30 p.m. (or even 6:45 p.m.) when the crowd has moved inside. If snagging a table is important to you, all bets are off. (We never, ever sit, so we’re all for late arrival.) You can reserve seats in the Wine View Lounge, and if you do, plan to arrive at 6:15 p.m. for a little something extra.
2. They’ve added beautiful vessels of iced water with a squeeze of fresh grapefruit and oranges in the East Hall – stop and sip on your way in and out. A really nice touch. We also sipped a vodka cocktail, new this year. One sip was plenty, but it was worth trying, part of the beauty of the party – you don’t have to commit.
3. Don’t stand in line for food or wine. Every party, there is always one chef who draws a big crowd (Saturday night it was for a scallop the size of an enormous marshmallow). The lines will dwindle – hit up the chefs where no one is waiting, then circle back. We tried everything from braised beef cheeks to squab breast, the diversity and trying new tastes is a big part of the fun. You’re allowed to take one bite and move on.
4. Ask questions. Most of the chefs and winemakers love your questions – and your feedback. And if you don’t like a wine, it’s OK to pour it out, rinse your glass and try another. There’s plenty of time to try most everything that looks interesting.
5. While the array of cuisine is center stage, sample the cheeses – they’re even better this year than last. They’ve also arranged them on smaller tables, so it’s easy to circle and sample. We couldn’t get enough of a triple-cream cow’s cheese from the UK that we paired with a chunk of sweet honeycomb. Divine.

Each Saturday is a different experience – new wines, new chefs. The party is 6:30-9 p.m. Cost is $135 per person (park admission required). For seating in the Wine View Lounge, it’s an additional $90 per person (worth it if you want a guaranteed seat for the 2 ½ hours). Call 407-WDW-FEST or visit the Festival Welcome Center

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Written by Pam Brandon, Disney Parks Food Writer

Early Review/Sneak Peek at Via Napoli...

Review by food writer Pam Brandon...

At last, we got a “sneak” taste of the delicious creations at the new Via Napoli – soft opening at the Italy pavilion at Epcot. (Official opening is not until August 5th for dinner.)

The lively, 300-seat restaurant that is operated by Patina Restaurant Group is full of energy with an open kitchen and three wood-burning pizza ovens that represent Italy’s three active volcanoes (Etna, Vesuvius and Stromboli). Those ovens were cranked up to 700°F with oak wood, and we got a kick out of the Disney touch: each of the ovens is ornamented with an open-mouthed face, waiting to “swallow” the mouth-watering pizzas.
Elizabetta, our young server from Terni, Italy, walked us through the menu while we sipped Acqua Frescas, the house-made seasonal fruit juice coolers (the blood orange trumped the limonata). If you’re hungry or have at least four gathered for lunch or dinner, try the fritto misto, an enormous platter of fried mozzarella, calamari, eggplant, asparagus, zucchini, artichoke hearts and arancini (rice balls) – delicioso! dipped in the spicy red sauce. We also shared the beautiful insalata del contadino (farmer salad), a colorful plate of greens, fennel, radish and tomatoes in a light vinaigrette that was one of my favorite tastes.

Four of us each tried a different entrée: the tortino di melanzane (baked eggplant with Parmesan and mozzarella cheeses); the lasagna verde with spinach, Parmesan, béchamel sauce and a generous flourish of nutmeg; mafaldine Amatriciana (ribbon pasta with guanciale pork, a light tomato sauce and pecorino cheese); and, of course, a wood-fired margherita pizza. Every dish was well prepared and we debated what tasted best (I think the rich eggplant and pizza tied).

Oh, those pies. Via Napoli Executive Chef Charlie Restivo shared the secret combo: the oven, the mixer and the ingredients. The mozzarella is flown in from Italy, the water from a source in the U.S. that is similar to the alkaline of the water in Naples, and San Marzano tomatoes – absolutely no substitutions for a “certified” Vera Pizza Napolitana, with specific rules, including hand stretching the dough. The crust is blistered and slightly charred to seal in the flavors, says Chef Restivo. The gargantuan “1/2 meter” to share is rolled to the table on a stainless steel cart.
Sweet endings are not an afterthought. We indulged with the hot, crisp zeppole di Catarina, ricotta cheese fritters with chocolate sauce and whipped cream; traditional tiramisù; pistachio gelato; and the over-the-top coppa di brutti ma buoni, a vanilla gelato with Amarena cherries and “ugly but good” cookies. Worth an extra lap around World Showcase.
The same menu is for lunch and dinner. Table service only, one meal point on the Disney Dining Plan. For reservations after Sept. 10, call 407-WDW-DINE.