The Disney Traveler

I just received details about the gala celebration and awards dinner at the 2008 International Food and Wine Festival at Epcot called the Bocuse d’Or USA Grand Gala and Awards Dinner. 

Here are the details, including how to get tickets:

Bocuse d’Or USA Grand Gala and Awards Dinner hosted by Al Roker and Dana Cowin, Editor-in-Chief of Food & Wine Magazine

Mix and Mingle with the Country’s Best Chefs and Dance until Midnight

Cocktail Reception

Served with Veuve Clicquot Champagne and Specialty Cocktails by Diageo Reserve

• David Myers – Sona, Los Angeles, CA: Kabocha Squash Wrapped with Smoked Salmon
• Georges Perrier – Le Bec Fin, Philadelphia, PA: Mushroom Cappuccino
• Traci des Jardins – Jardinière, San Francisco, CA: Specialty from Traci’s menu
• André Soltner – French Culinary Institute, NY, NY: Jalousie d’ Epinards et Champignons Sauvages
• Alain Sailhac – French Culinary Institute, NY, NY: Foie Gras Feuilletée, Caramelized Endives and Mango Brunoise
• Laurent Tourondel – BLT Restaurants, NY, NY: Specialty from Laurent’s menu
• Roland Muller – Food and Beverage Product Development at Walt Disney World Parks & Resorts: Grilled Duck and Armagnac Sausage, Black Lentil Dal and Red Curry Sauce in Phyllo
• Scott Hunnel – Victoria & Albert’s Restaurant, Disney’s Grand Floridian Resort and Spa: Roasted Muscovy Duck with Fennel and Blood Oranges, Minus 8 & Smoked Bacon Vinaigrette

Dinner

Served with a fine wines, including Dom Pérignon Champagne

• Patrick O’Connell – Inn at Little Washington, Washington, VA: Peekytoe Crab Salad with Caviar
• Charlie Trotter – Charlie Trotter’s, Chicago, IL: Steamed Cod with Hojiimenji Mushrooms and a Ginger-Soy-Hijiki Sauce
• Daniel Boulud – Daniel, NY, NY: Duo of Brandt Beef: Red Wine Braised Short Ribs and Seared Rib Eye
• Terrance Brennan – Picholine, NY, NY: Artisanal Cheese Selection

Dessert Walk About by Walt Disney World’s Best Pastry Chefs and Guest Chefs

After Dinner Drinks and Moët and Chandon Impérial Champagne

• Erich Herbitschek – Disney’s Grand Floridian Resort and Spa: Crepes Suzette, Strawberry Dumplings
• Andreas Born – Disney’s Hollywood Studios™: Baked Alaska
• Stefan Riemer – Disney’s Yacht & Beach Club Resort: Petits Fours, Friandises, Mignardises
• Kelly Smith – Disney’s BoardWalk Resort: Gelato, Seasonal Fruit
• Lothar Neumaier – Epcot®: Champagne Sabayon with Tropical Fruit Tartar
• Chris Vitanza – Disney’s Contemporary Resort: Hot Chocolates: Chocolate Caramel Cheesecake Martini, Lavender, Kahlua and Wild Honey with Homemade Marshmallows
• Ewald Notter – Notter School of Pastry Arts, FL: Salted Caramel, Coffee, Passion Fruit Duchess
• Mike McCarey – Mike’s Amazing Cakes, WA: Celebration Cake

For Reservations, call 407-WDW-FEST

Place and Time: World Showplace at Epcot, Saturday, September 27^th, from 7:00 p.m. to 12:00 a.m.

Dress: Cocktail Attire

Price: $450 per person, plus tax, including gratuity.  The dinner price also includes 2 Epcot® Park Admission Tickets for Friday, September 26^th and Saturday, September 27^th to visit the Park and enjoy the Bocuse d’Or Culinary Competition; held between 11:00 a.m. and 3:30 p.m. each day.

Image: Flickr

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