Swan and Dolphin Food & Wine Classic at Walt Disney World Swan and Dolphin

Walt Disney World Swan and Dolphin Food & Wine Classic - Cabana veg bowl

This foodie event features more than 20 food stations featuring culinary selections from the hotel’s award-winning restaurants and more than 100 beverages amidst a festive backdrop of live entertainment on the hotel’s scenic causeway.

Tickets to the Swan and Dolphin Food & Wine Classic are $165 (plus tax/service fee) per person per night. Overnight packages are also available, which include tickets.

READ OUR PREVIEW for more information or click the event link below.

Walt Disney World Swan and Dolphin Food & Wine Classic Returns Oct 29-30, 2021 .. #SwanandDolphin #FoodandWineClassic #OrlandoFoodies

Walt Disney World Swan and Dolphin Food & Wine Classic - Cabana veg bowl

The Walt Disney World Swan and Dolphin will host its annual Swan and Dolphin Food & Wine Classic on Friday, October 29 and Saturday, October 30, 2021, and I have all the details on this year’s event.

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Out and About: Tasting My Way Through the Swan and Dolphin Food & Wine Classic

5th Annual Swan and Dolphin Food & Wine Classic

On Saturday, November 1, I attended the second night of the 5th Annual Swan and Dolphin Food & Wine Classic, and had a wonderful time sampling all of the offerings as I walked the grounds of the Walt Disney World Swan and Dolphin resorts.

I started the afternoon with my friend John from The Disney Blog in a seminar called Bordeaux Wine Blending. Our teacher, Tony Porcellini (Director of Food & Beverage at the Swan and Dolphin), led us through a tasting of five different Bordeaux reds – Cabarnet Savignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec – along with educating us on wine tasting terminology.

5th Annual Swan and Dolphin Food & Wine Classic - Bordeaux Wine Blending
My blending work station; Me with my final blend

Then he let us loose with blending the five wines into a mixture that pleased our own palattes. I was a little tentative at first but finally came up with a combination that made my taste buds happy: 2 parts Cabernet Savignon (for the base); 2 parts Petit Verdot (for the spicy notes and higher alcohol zing); and 1 part each Merlot and Malbec to round off the blend. I actually felt like I learned a lot in this seminar, and Porcellini kept it light and fun.

5th Annual Swan and Dolphin Food & Wine Classic
Roasted tenderloin from Shula’s; weiner schnitzel from the beer garden, BBQ pork from Cib’s Smokehouse

Then John and I headed out to eat and drink our way around the walkway between the Swan and Dolphin. The resorts’ main restaurants were all represented with food booths – Todd English’s bluezoo, Shula’s Steakhouse, Kimonos, Picabu, and Il Mulino – and there were wines from all over the world to sample.

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