#fennel parmigiana

[ricettesimpatichefatteinsieme]

ricetta  parmigiana di finocchi con prosciutto cotto e formaggio al forno / Fennel parmigiana recipe with ham and baked cheese

[giuliadrawsstuff]

Hello! What food is your favorite?

Hi!

Oh damn that's a tough question. I've got several but I think my faves are:

- melanzane alla parmigiana, eggplants in slices with tomato and mozzarella cooked in the oven, a sort of lasagna but with eggplants instead of pasta

- pasta cacio e pepe, that's pepper and and pecorino

- pizza, in general but mainly because white ones with gorgonzola (it's a type of cheese)

- pasta al pesto

- grapefruit, it's my favourite fruit and juice, if it's there I always pick that

- apple pie

- castagnaccio, it's a pie made with chestnut flour, raisins and pine nuts

- dark chocolate, from 85% up to 100% (milk and white ones ewww)

- vegetables in general I love them, especially the summer ones like eggplants, peppers, zucchini. But winter ones too like fennels, and cheese too, I could live eating only cheese hahah we have so many types here in Italy that's a wonder

Thanks for asking 💜

[kinfoodie]

May I have some (preferably vegetarian but I’m flexible) recipes for a cryptidkin/river god kin?

Heya!

Yes of course! Did some hearty/wintery vegetarian meals for ya!

Ricotta and mint fritters

Gluten-free eggplant parmigiana lasagne

Roast pumpkin and lentil salad with roasted lemon dressing

Spiced tomato Afghan pizza

Spicy Sichuan noodles

Baked fennel, tomatoes and Spanish onion

Lentil moussaka bake

Roasted butternut pumpkin with herb oil and goat's cheese

Whole roasted cauliflower

Mushroom curry

There ya go! I hope you enjoy and if not let me know and hopefully I can refill the request again! :) Cheers and happy eating~ <3

[lynxinapackofwolves]

Tag

It’s the first tag for me, WOW! I was tagged by the sweetest @clara-who, thank you and sorry for the tardiness, I took my time. Rules: tag 9 people you want to know better. Answer the provided questions.

Nickname(s): Glo by my friends (it’s awful, but before they’re used to call me Glozzi, which is even worse); Tati by my parents (which is a term of endearment basically, it means “baby girl"); Nina by my grandma (same as before; I think it derives from “bambina” or “piccolina”???)

Starsign: Cancer 

What I’m Wearing: Mock turtleneck and sweatpants (elegance, where are you?)

Dream Job: I’d like to know too. Something that doesn’t require emotional distance or that doesn’t involve public speaking I guess

Favourite Quote: 

I’m kidding (maybe); I like different Doctor Who quotes, some funny, other meaningful, this is just one of them. If I have to choose one and just one: “The way I see it every life is a pile of good things and bad things. The good things don’t always soften the bad things, but vice-versa, the bad things don’t necessarily spoil the good things or make them unimportant”. Not Doctor Who related: “He that breaks a thing to find out what it is, has left the path of wisdom” by Gandalf in The Lord of the Rings, because hits a nerve, and “Two armies that fight each other is like one large army that commits suicide” by Henri Barbusse.

Favourite Food: my grandma’s eggplant parmigiana, my mum’s tiramisù and pasta pasticciata (baked rigatoni with ham and bechamel), raw carrots, cheeseeeeeeeee, spaghetti aglio, olio e peperoncino, pumpkin risotto, mashed potatoes, panzerotti, arancini, Neapolitan potato cake, crumble cake, brutti e buoni (which are biscuits of my region), Roman semolina gnocchi, raw fennel salad, I CAN’T

Favourite Film: Dead Poets Society, Back to the Future, How To Train Your Dragon

Favourite Sport: figure skating, rhythmic and floor gymnastics, soccer (to watch). I practiced different sports when I was younger, but now it bores me (that is another way to say that I'm lazy and I hate to sweat).

Dream Trip: Norway at the moment

Languages: Italian and a broken English, that’s all (I’m so ignorant). I studied a bit of French and Spanish, but I don’t remember much. I also studied Latin, but I don’t think it counts... Is maths a language?

Favourite Song: It depends, but now, excluding Queen’s songs for obvious reasons, “Irene” by Pinguini Tattici Nucleari, ”Obiezione” by Eugenio in Via Di Gioia, “The hand that rocks the cradle” and “Still ill” by The Smiths, “John my beloved” and “Fourth of July” by Sufjan Stevens (I listen to these two songs sparingly, because it hurts), “Migraine” and “Kitchen Sink” by Twenty One Pilots

Favourite Book: “The Secret History” by Donna Tartt, everything written by J.D. Salinger, “Starter for Ten” by David Nicholls (it’s funny), “White Nights” by Dostoevskij, “Naif.Super” by Erlend Loe and “Harry Potter” by J.K. Rowling. Honourable mentions for two comic books: “Calvin & Hobbes” and “The Adventures of Asterix”

What Do I Hate?: not being in control, bad manners, ambiguity, people who play with their phone while we’re together, parties, relatives’ parties, public speaking, sweating, making mistakes, Latin and dance music, hurting someone's feelings, my nose, acne, unreliable people, lying and lies, administrative offices, uncomfortable clothes, injustices, people who deprive things and feelings of their value or meaning, uncaring people, wearing layered clothes, making decisions, hot weather, changes, cryptic textbooks. This list could be much longer.

Random Fact: I’m always late for no good reason

Describe Yourself as Aesthetic Things: music sheets, short hair, dog hairs everywhere, macchiato and dark chocolate, lists of things, postcards on a pinboard, night storms, clumsy manners, knitted wool scarves, warm hugs, autumn colours, insomnia, melancholic poetries, long car trips, solitaires, stacked books on the nightstand, silly faces, loud voice, intimate conversations, too many gifs and memes saved on the phone, sad eyes, movie dates, singing in the car, empty notebooks, old cinema tickets in a box, organized binders

Do I Get Asks?: never

Other Blogs: I don’t have other blogs

Hogwarts House: my mind says Ravenclaw, my nature says Hufflepuff. I’d like to be Ravenclaw, but I have to give up... Fun fuct: on Pottermore I cheated to be Ravenclaw. Then I felt guilty, so I created another account in which I’ve been naturally sorted into Hufflepuff.

Patronus: a polecat in one and a fox in the other account. Or a unicorn? I don’t remember properly because I created too many accounts (cough cough)! A friend of mine got a Thestral the first time and I’M SO ENVIOUS!

Favourite Characters: in general? Let’s give an order:

Literary: Luna in Harry Potter, Prince Andrej Bolkonskij in War and Peace, Gandalf in The Lord of the Rings, Hercule Poirot, Gatsby in The Great Gatsby, Kakashi and Shikamaru in Naruto, Eponine in Les Misérables

Cinematographic: Kronk in The Emperor’s New Groove, Hiccup, Toothless and Gobber the Belch in How To Train Your Dragon, Mr. Bingley in Pride and Prejudice (whyyyy), Newt Scamander in Fantastic Beasts 

Tv and web series: Alex in Lovleg, The Doctor in Doctor Who (Tenth and Twelfth are in my heart), Lane and Kirk in Gilmore Girls (hard to choose actually), Salem in Sabrina, the Teenage Witch etc.

Too many too many...

I don’t know who hasn’t been tagged yet and I’m afraid of annoying, so, if that’s the case, sorry! I tag: @itsakindoftragic @violetpond @70srogerisasnacc @rogerinamainbitch @westansstuff 

[keto]

Italian Chicken Patties 12 lbs chicken breast (ground) 1 cup roasted garlic 16 oz chopped spinach 2 cup parmigiana 6 Tbsp fennel 3 Tbsp pepper 4 Tbsp salt 1/2 tsp red pepper flakes 4 Tbsp olive oil 20 oz feta Make into 8 oz patties and grill like a burger. Taste test by pan frying a sample http://bit.ly/2X0fyGR

[pane-bistecca]

https://pane-bistecca.com/2022/09/05/finocchio-alla-parmigiana-fennel-in-parmesan/

[tasseltotable]

Vegetarian lasagna soup! @noevilfoods The Stallion Italian-style sausage, garlic, onion, Italian herbs, fennel seed, carrots, celery, zucchini, whole peeled tomatoes, tomato paste, basil, No-Chicken broth, mozzarella cubes (at the bottom of the bowl so they could get all melty), broken up lasagna noodles, and Parmigiana-Reggiano. #veggiesausage #noevilfoods #lasangasoup #vegetarianlasagnasoup #plantbasedsausage #vegetariansoup #feedfeed #plantbased #nochickenbroth #lasagna #forkyeah #gracegothamgourmet #tasseltotable https://www.instagram.com/p/CVehBRVLU7V/?utm_medium=tumblr

[iknowwhatisaw]

Chop salad 🥗....mixed greens, golden beets, shaved fennel + parmigiana. House 🏠 🏚 made croutons. Simple vinaigrette. Lunch happens... (at Eddie's Kitchen) https://www.instagram.com/p/CRCV-_6rV4F/?utm_medium=tumblr

[ronkathyretirementadventures]

Got inspired to cook Italian as we listened to Pandora’s Music to Cook Italian by. We had lemon-caper fresh halibut; fresh fettuccine with onions, pine nuts, Parmigiana and pesto; green beans with fennel and mushrooms; and a caprese salad with heirloom tomatoes. And a cheap bottle of Chemistry Willamette Valley Pinot Grigio. https://www.instagram.com/p/B_6TQa-JLIY/?igshid=afxjh73luivt

[travelonlinetips-blog]

New Post has been published on https://travelonlinetips.com/11-gold-coast-restaurants-with-a-view/

11 Gold Coast restaurants with a view

Some restaurants and cafes rely on good looks, celebrity chefs or Heston Blumenthal-esque theatrics to pull in the crowds, but on the Gold Coast, real estate trumps all.

The best restaurants here also come with a side serve of million-dollar views, especially when the sun’s shining and the surf is pumping.

We’ve done the groundwork to pull together these 11 Gold Coast restaurants with a view. Don’t forget your sunscreen.

Glass Dining at Marina Mirage | Main Beach

Does lunching across the road from one of the Gold Coast’s most underrated beaches, overlooking a bevvy of yachts belonging to the well-heeled and the saltiest of sea dog dreamers sound like your cup of tea glass of Verve?

Glass Dining and Lounge Bar provides the marina-front stage for anytime cocktails, as well as a stunning breakfast, lunch or dinner.

Start with oysters dressed with shallot and chardonnay vinegar before sampling from the tapas menu. For the main event, you could focus on seafood with the likes of black mussels doused in white wine cream and fresh herbs.

Helm Bar | Surfers Paradise

Eating out on the waterfront doesn’t need to equal fine dining (and remembering which fork to use when).

Helm Bar in Surfers Paradise melds pub-style feeds with a fun nautical interior and seriously gorgeous views over the Nerang River and Chevron Island.

It’s breezy, casual and, come the weekend, live tunes will turn your lunch or dinner into a damn-where-did-the-time-go (or wow-I-really-went-to-town-on-those-Coronas) affair.

Seascape Restaurant + Bar | Surfers Paradise

Seascape has not one, two but three levels of the Soul Boardwalk in Surfers Paradise, with expansive views and killer nosh.

The bistro on level one is all cocktails and casual bites (think grilled scallops and fish tacos), while upstairs in the restaurant, sleek decor and floor-to-ceiling windows will capture your attention and taste buds from the moment you step inside.

Fish is the star of the show here with six different catches of the day served with more-ish sides like potato galette, tempura Asparagus with sticky soy and heirloom carrots with truffled honey.

Straight from the beach? Take to the roof for a laid back cold bevvy and confit duck spring rolls or mojito battered fish from the tapas menu.

Hyde Paradiso | Surfers Paradise

An icon in Los Angeles, Vegas and Miami (Florida, that is), Hyde Paradiso is the first flagship Aussie venue from US-hospitality brand, HYDE, and boy, is the coast buzzin’ from the excitement.

Located within Peppers Soul Surfers Paradise, the hottest new place in town oozes Mediterranean feels with pastel hues, mosaic tiles, white archways, DJ soirees, a Venetian-inspired sgroppino bar, and of course, uninterrupted ocean views day and night.

But then there are the edible offerings: a bottomless brunch with all the mimosas, oysters, arancini, cold meats, and breads you can stuff in; bar bites like Greek-style spanikopita and besan zucchini chips; through to shared feasting plates of Australian lamb rack, Portugese-roasted chicken, and whole baby reef fish.

BMD Northcliffe Surf Club | Surfers Paradise

In Australia, our Surf Life Savers do so much more than just keep our beaches safe and look good in yellow and red, their clubhouses are secret winners in the dining stakes, too.

With a pocket of Surfers Paradise’ prime beachfront real estate all stitched up, Northcliffe Surf Club is the perfect spot to order a pot (mid-sized beer) and a parmy (chicken parmigiana) and while away an afternoon, checking out the action on the beach in air-conditioned comfort. Plus, Keno!

Edgewater | Isle of Capri

Moor your yacht and step into Edgewater Dining for tasty fare served with a killer view over the Nerang River, and the towering Q1 building framed by floor-to-ceiling windows.

Boasting a modern Australian menu with an Italian bend, set aside a few hours to work your way through their ‘liquid journey’ menu – from the ‘Sparkly Tour’ through to ‘The Magnificents’ pinot noir and mourvedre varieties, it’s a fabulous showcase of Australian and Kiwi drops.

Open for breakfast right through to dinner, there are plenty of tastes to tempt but we’re going for the prawn and bug risotto with pink champagne sauce for the win!

The Fish House | Burleigh Heads

When The Fish House opened in 2013, foodies around the country flocked like seagulls to a chip in Burleigh Headland park, coincidentally across the road from this suave establishment.

The interior is sleek and stylish, the outlook as sunny as you can get, the staff faultless, and the seafood, superb. Unsurprisingly fish is the main event here, with whole cooked fresh catches of the day the headliners.

To truly soak up the menu and sample some of the fine suggestions from their sommelier, opt for the chef’s selection menu of the day. You won’t be disappointed.

Rick Shores | Burleigh Heads

The boys behind acclaimed south-east Asian restaurant LONgTIME in Brisbane nabbed the lease on one of the Gold Coast’s most prestigious waterfront properties in 2016 and flung open the doors of Rick Shores in Burleigh Heads.

Their most recent award is a chef’s hat in the 2019 Australian Good Food Guide, so if you haven’t already, gather your friends to make a booking and prepare to share.

From bar snacks like ‘Ricks’ fried bug roll through to smoked pork and tamarind curry with charred chilli and roasted macadamia, the intensity of the flavours at Rick Shores will slap you sillier than the view itself (which is pretty boss).

Currumbin Beach Vikings Surf Life Saving Club | Currumbin

For sandy-feet, literally ON the beach dining, Currumbin Beach Vikings Surf Life Saving Club takes the cake.

While its charm lies mostly in the location, it’s the quality, wallet-friendly fare that keeps locals and visitors coming back for more.

Clubbie-style feeds like burgers, the fisherman’s plate and a hefty 400g T-bone are all there, but you’ll also find macadamia and herb crusted Australian barramundi served with a fennel and mandarin salad, and pumpkin and sage ravioli to satisfy more discerning palates.

The Beach Shack | Currumbin

More cafe than restaurant, The Beach Shack in Currumbin still deserves pride of place on the list for its undeniably beautiful views and the fact it’s licensed, which we all knows equals a perfect lunch locale.

It’s also casual enough that should you want to wander straight over from a swim with your towel wrapped around your waist, no-one will bat an eyelid.

Order an acai bowl or corn fritters with bacon from their all-day breakfast menu or refuel after a surf with a tasty burger or barramundi and chips.

Burleigh Pavilion | Burleigh Heads

The eagerly awaited Burleigh Pavilion pushed open its seaside doors in December 2018 and it did not disappoint (seriously, check out this post).

With the most prime position in Burleigh Heads looking up the coast to Surfers Paradise, it’s not just the views that have mouth’s dropping.

From the stunning breezy interiors to the produce-driven menu (we’re talkin’ locally sourced seafood platters to woodfired pizzas and pastas), this hot new locale covers all beach reveller’s needs: from casual post-swim bites and beers on ‘The Terrace’, to fine-dining on the northern side at ‘The Tropic’, a full-service 240-seat restaurant headed by Michelin-starred chef Guillaume Zika.

Still hungry? Check out the best Gold Coast restaurants by precinct.

What’s your favourite Gold Coast restaurant with a view?

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[airoasis]

Your Monday Inspiration-- Marc Vetri's Learning Pizza Cookbook Supper Menu!

One week from today, Michael's Genuine welcomes Chef Marc Vetri for a dinner commemorating the dishes from his just-released Mastering Pizza cookbook-- with a side of Porchetta. Now that's a capital P! The menu is set, and we are thrilled to share it for the first time today. Click here to sign up with Michael and the team at the OG on October 1 at 7pm for a night in great company taking pleasure in the labor of love that making a cookbook the thoughtful method is. It simply tastes better when it's done right.Passed Salsiccia Calzone with fennel sausage, mozzarella, and tomato sauce Zucchine Pizza with shaved zucchini, stracciatella, and mint Cacio e Pepe Pizza with pecorino and black pepper Anchovy Pecorino al Taglio Italian Caesar with escarole, bagna cauda , parmigiana, egg, anchovy Wood Roasted Calabaza Salad with arugula, pecorino, walnuts fried sage, brown butter vinaigrette Main Slow Roasted Porchetta Wood Roasted Marble Potatoes with fennel and lemon Wood Roasted Cauliflower with pine nuts and plumped currants Dessert Nutella stuffed pizza Salsiccia Pizza Mastering Pizza Cookbook Supper Includes: Reception with a welcome mixed drink and passed bites Sit down 3 course(consisting of dessert)household design supper Free streaming red, white, increased and beer all night long Signed book Tax and gratuity$150 per person Pizza stays America's preferred food, however one that many individuals are reluctant to make in your home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his hallmark precision, making ideal pizza offered to anyone. The recipes obtained from years invested looking into recipes in Italy

and refining them in America have a variety of base doughs of various hydration levels, which enable house cooks to accomplish the very same outcomes with a routine cooking area oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while likewise featuring unforeseen toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transferring imagery from Italy and hardworking detailed pictures to demystify the procedure, Mastering Pizza will assist you make pizza as scrumptious as you find in Italy. Marc's photoshoot living room takeover is reminiscent of Michael's experience for Genuine Pizza in Might. We learned a lot from the process!

[longislandweekly-blog]

Passione makes a culinary connection to the past

The old-world open-faced Lasagna Bolognese (Photo courtesy of Passione)

Emilio Branchinelli sits in a cozy booth under warm lighting at his restaurant, Passione, in Carle Place. In front of him are two heaping plates of linguine with white clam sauce—one made with fresh linguine, the other with the boxed variety. The restaurateur, whose culinary lineage traces back to some of New York’s earliest pizza pioneers, wants to taste for himself how the preparation pairs with the different pasta styles.

“I like the fresh,” he said, before conceding that “people might be more used to the boxed linguine.”

This scene from an Italian restaurant epitomizes Branchinelli’s belief that running an eatery is about more than counting dollars or agonizing over bills. It’s about providing hungry patrons with what he believes is the truest representation of what he grew up eating—food that is fresh, carefully curated and so comforting that you could eat it multiple times a week.

Cavatelli Sardinia with crumbled sausage (Photo by Steve Mosco)

Branchinelli’s storied connection to Italian cuisine begins with his father Gino, who in the 1950s became a trailblazer in the New York City pizza scene. Surrounded by Italian food his entire life, Branchinelli eventually opened Emilio’s Restaurant & Pizzeria in Commack in 1980, which still thrives to this day. After years of refining recipes and building a staunch set of standards for how to run his business, Branchinelli would open another eatery, the grand Passione Della Cucina on Old Country Road in Carle Place about six-and-a-half years ago.

With high ceilings and soft lighting, the restaurant is also impeccably clean and professionally run, thanks to Branchinelli’s tireless devotion to the lessons taught to him by the generations that came before. As for the food itself, every morsel Branchinelli purchases is for use that day—meaning every item prepared is fresh and truly farm-to-table—a phrase that he follows as philosophy, not fad.

“I have a lot of pride in my food and I want the customers to know that,” he said. “The food we serve is meant to be comforting, but also fun and exciting.”

Impossibly cheesy pizza (Photo courtesy of Passione)

The fun starts with the appetizers, which entice eaters to create a shared celebration centered around food. The Mama Mia Meatball App is served “right out of the sauce,” which cooks for around eight hours, developing its own deep flavors. Passione’s meatballs are first oven-roasted, where they baste in their own juices before being dropped into the pot of sauce. This style gives the meatballs some outer texture, perfectly complimenting the juicy interior. Next, the Baby Rice Balls, served with Neopolitan red sauce, are crisp and hide a so-cheesy-it’s-creamy inside. Meanwhile, Passione serves calamari four ways, with the cherry pepper-laden Arrabbiata spicing up meal in the most pleasant of ways.

Other intriguing apps include Cappellini Alfredo Cakes, the Angry Pot of Mussels, and Shrimp Scampi Bread.

There are plenty of classic salads to choose from, along with every pasta favorite imaginable, from the baseline Pomodoro to lobster ravioli and everything in between. Passione also serves Naples-style pizza with options like the original Margherita, with fresh mozzarella, plum tomatoes, extra virgin olive oil, organic basil and hand-shaved parm. It’s the simplicity that makes this one stand out from the rest. There’s also pizzas with Sunday meatballs, a five-cheese white pizza, a burrata pie, and even a roasted cauliflower pizza.

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But flip the menu over for a look at Passione’s true taste revelation, the homestyle signature pasta dishes. These entrées are like a warm hug for dinner, and it all starts with the Homemade Rigatoni Napoletana, with pink tomato cream sauce, fresh basil, and homemade mozzarella. Passione’s fresh rigatoni will make you forget all about the boxed version. It is thick, toothsome and wide, holding onto the flavorful sauce and the melted strains of mozzarella. Next, the aroma of fennel from sausage is pleasantly strong in the Cavatelli Sardinia (or “gavadeels, depending on your upbringing). Another hearty, lovingly prepared meal, this dish served with crumbled sausage in a pink tomato sauce, with scallion and grated Pecorino Romano.

Other signature pasta dishes include giant cheese raviolis, penne and chicken Carbonara, and the old world open-faced Lasagna Bolognese.

The next section of the menu is divided by “From The Land,” “From The Sea,” and “Old Time Favorites.” From the Land features the likes of Chicken Scarpariello, veal cutlet with hot and sweet peppers, Parmigiana-crusted pork loin, and the wildly popular Skinny Girl, which sees grilled chicken served about spaghetti squash. From the Sea nets seafood fare including a red snapper roasted in a clay pot and served Livornese or Francaise style. Old Time Favorites contributes your grandparent’s favorites like Scungilli Fra Diavolo, Cioppino Italian Fisherman’s Stew and Naples Seafood Pescatore. Finish your meal with an espresso, some gelato or one of the recommended dessert specials.

From start to finish, a meal at Passione represents Emilio Branchinelli’s culinary journey from old world to new—celebrating traditions gleaned from previous generations, mixed with contemporary tastes.

“I hold hands with yesteryear,” he said. “My family always had a lot of pride in their work, and I try to bring the same in what I do here.”

Passione Della Cucina, 231 Old Country Rd.; 516-741-4800; www.passione-restaurant.com

Long Island Weekly's Steve Mosco chats with Emilio Branchinelli, the owner of Passione in Carle Place. The Italian restaurateur feeds fresh pasta and pizza to hungry patrons. Passione makes a culinary connection to the past Emilio Branchinelli sits in a cozy booth under warm lighting at his restaurant, Passione, in Carle Place.

[anachef]

It’s ON! The 2018 Walt Disney World Swan and Dolphin Food and Wine Classic

The 2018 Walt Disney World Swan and Dolphin Classic is ON, and there’s no place we’d rather be!

2018 Swan and Dolphin Food and Wine Classic

The Classic is a two-night event starting this evening! Now in its 9th year, the Classic has become a popular event due to delicious small plate dishes and drinks on the Causeway (including three themed food areas) and fun foodie seminars during the weekend.

2018 Swan and Dolphin Food and Wine Classic

Ticket holders for the event are enjoying the activities on Friday, October 26, and/or Saturday, October 27, 2018, from 5:30PM to 9PM. As in the past, there are several ticket options, which you can find on the event website. The Causeway Ticket provides unlimited access to food and drinks along the Causeway between the two resorts.

2018 Swan and Dolphin Food and Wine Classic

If you are a ticket holder for Saturday evening, we are here tonight to show you what you have to look forward to! Or, if the Classic is a new event to you, you can learn a little more about it in case you’d like to work it in with your Epcot Food and Wine Festival plans for next year!

Check out the full menus for the 2018 Swan and Dolphin Food and Wine Classic here!

Before we begin, there is something to keep in mind… most menu options will change from Friday to Saturday. But this will still give you a great idea about the type of eats and drinks you have to look forward to!

The Causeway

Now, where should we start?

Causeway Directional Sign

Chinatown, Carnival Corner, and The Pig & Poke

How about the three themed food areas? Chinatown is always a can’t-miss!

Chinatown

Why, you ask?

Chinatown

Because of Yu Chen’s Crispy Duck on a steamed bun with cucumber and hoisin!

Crispy Duck

It’s an absolute favorite, and we’d never miss it.

The Shanghai Dumplings (pan-roasted pork dumplings with a spicy sauce) are here, too!

Shanghai Dumpling

Shanghai Dumpling

But though we started with a favorite, let’s turn our eyes — and taste buds! – towards this year’s NEW themed area, The Pig & Poke, delivering the tastes of Hawai’i and Polynesia!

This way to The Pig & Poke!

The Pig & Poke area

Roasted Pig on Display at The Pig & Poke

The rich and flavorful Traditional Earth Baked Kalua Pork is served alongside steamed white rice with barrel-aged tamari and Napa cabbage.

Kalua Pork

It’s seriously delicious, and it will be interesting to see if The Pig & Poke (and, in particular, this dish) return next year.

And next up? The Poke! Tuna Poke, that is!

Tuna Poke

Hawaiian yellowfin tuna, Koho sushi rice, avocado relish, and  just a hint of crispy fried wontons for a texture variation come together to form a delightfully fresh dish.

And because it’s still warm here in Florida, you’ll also find Hawaiian Shave Ice which can really hit the spot!

Shave Ice

It’s your choice of tropical flavors.

Shave Ice Flavors

And returning this year is Carnival Corner, which serves up all its flavors with a side of FUN!

Carnival Corner

Carnival Corner

Carnival Corner Games

We had already fallen head over heels in love with the Funfetti Fried Oreo Cookie at the Classic’s preview event, and couldn’t wait to get to Carnival Corner to dig in again!

Fried Oreo Stand

It’s all in the name: Oreo. Dipped in Funfetti batter. And it’s all FRIED.

Funfetti Fried Oreo

Oh, and did I mention there’s also chocolate ganache?

Funfetti Fried Oreo

FOR REAL.

Also at Carnival Corner is Frito Pie, served up… well, just like it sounds!

Frito Pie

Your Fritos bag is filled with house-made chili, corn chips, sour cream, pico de gallo, and cheddar cheese.

Frito Pie

You can even choose some hot sauce to go with it before you dig in!

Frito Pie

Little Smokies Sausages are served here, too, with sweet brown sugar barbeque sauce to resemble that classic party appetizer. But it’s given a little carnival twist with crushed Cheez-Its.

Little Smokies Sausage

But the other absolute favorite here, along with those Funfetti Oreos, is the Mac Attack!

Mac Attack

The beef barbacoa and poblano pepper bring the flavor “attack” to this awesome dish!

Mac Attack

More Causeway Eats

The Main Causeway, of course, is lined with menu items presented by the Swan and Dolphin restaurants and chefs. And there was a complete standout from Todd English.

Todd English’s station

Just LOOK at this gorgeous Brown Butter Poached Maine Lobster Roll!

Brown Butter Poached Maine Lobster Roll

Served on a toasted brioche bun with lemon aioli and frisee, the flavor from the generous chunks of decadent lobster still shine through even with the tasty accompaniments.

Brown Butter Poached Maine Lobster Roll

Todd English’s bluezoo, of course, also has a booth, where the dish of the evening is Dynamite Rock Shrimp.

bluezoo Station

The Rock Shrimp is plated with late season Zellwood corn, wasabi foam, Matsutake & Japanese Eggplant and crispy lotus root.

Dynamite Rock Shrimp

Fresh served up a plate well in keeping with its name!

Fresh

The Southwest Steak Salad is made with local lettuces, black beans, roasted corn, and smoked-jalapeno for some kick!

Southwest Steak Salad

We couldn’t resist a stop at Garden Grove for a Maryland Crab Cake Slider.

Garden Grove

Maryland Crab Cake Slider

Old Bay seasoning — as always — delivers the perfect blend of spices to the Maryland Blue Crab, served on a toasted brioche bun.

Picabu served up the fun Shake & Bake Style Southern Fried Chicken with black-eyed pea puree, white cheddar fondue (hooray!), and a bacon-infused roast garlic gravy.

Picabu

Shake & Bake Style Southern Fried Chicken

Desserts, it must be said, are always memorable at the Classic.

Desserts

Executive Pastry Chef Laurent Branlard presents a trio of Mini Desserts this year. For Friday, they include the All Chocolate Choux, the Tropical Fruit Charlotte, and the Blackberry Bubble Cup.

Trio of Mini Desserts

They’re as tasty as they are lovely to look at, with attention to detail in presentation and flavor.

Tropical Fruit Charlotte

The Fountain presents the savory Hickory Smoked Chopped Burnt Brisket Ends on a Toasted Hoagie Roll.

The Fountain

Hickory Smoked Chopped Burnt Brisket Ends

And Il Mulino delivered an Egg Yolk Anolini Alla Parmigana with foraged mushrooms, Modena ham, and Pork Brodo.

Il Mulino

Egg Yolk Anolini Alla Parmigiana

Shula’s totally brings it!

Shula’s

Oven-Roasted Beef Rib Eye

Oven-roasted Beef Rib Eye is served with silky mashed potatoes and Bordelaise. (And this one should be around on Saturday evening, too!)

Oven-Roasted Beef Rib Eye

At Cib’s Smokehouse, a unique blend of flavors is presented for savory with hints of sweet with the Roasted & Smoked Iberico Pork with a fennel puree, honey-caramelized apple, and buttered turnip.

Cib’s Smokehouse

Roasted and Smoked Iberico Pork

Also on the menu? Some classic Carolina Pulled Pork Sliders, with a fun twist of candied bacon and house pickles.

Carolina Pulled Pork Slider

Cabana plated up Vietnamese Lemongrass Meatballs “On a Stick.”

Cabana

The unique dish is served on Vermicelli Noodles with some heat from pickled vegetables and Sriracha Espuma.

Vietnamese Lemongrass Meatballs

The Kimonos Roll was served at Kimonos, of course!

Kimonos

The Kimonos Roll is made of Ashi Tuna, yellowtail, and sustainable salmon and served with wasabi mayo.

Kimonos Roll

And for the perfect October treat, we stopped by Phins.

Phins

The Bavarian Style Warm Pretzel is served with a lager-beer cheese for dipping!

Bavarian Style Warm Pretzel

A wide variety of German mustards and condiments is available, too.

German Mustard

Beer Garden and Bubble Lounge

Okay, we’ve got two more stops! Because what’s an evening at the Classic without a stop at the Beer Garden?

Beer Garden

Beer Garden

Aside from Beer, you’ll also find Jäger Schnitzel (lightly breaded pork with hunters sauce and späetzle).

Jager Schnitzel

And a Berliner Doner Kabab with Split Roasted Strauss Farm Veal, garlic & parsley yogurt sauce, and red cabbage and onions on buttered warm flatbread.

Berliner Doner Kabab

And the Bubble Lounge returns with small bites and bubbly sips!

Bubble Lounge

Deviled Eggs

Smoked Salmon Toast

Smoked Trout Salad

Candied Detroit Beet, Burrata, and Almond “Parfait”

And with that, we cap off the night by saying “Cheers”!

Bubble Lounge

Educational Seminars

Don’t forget that the Swan and Dolphin Food and Wine Classic offers educational seminars once again for 2018. Some of the seminars feature beverages, while others focus on food and wine pairing.

It’s Better to “Wine” in Italian

We had the chance to attend the Italian Wine Seminar, It’s Better to “Wine” in Italian.

It’s Better to “Wine” in Italian

It’s Better to “Wine” in Italian

We’ll have a full review of this seminar for you here soon!

Click here for Full Seminar Details!

Seminars took place today, with even more on the way on Saturday during the Food and Wine Classic. Beverage Seminars are $50 per person while Pairing Seminars are $85 per person. (The Grand Tasting is sold out for this year.)

Merchandise

If you’d like to remember your evening (or evenings!) at the Classic, there many souvenirs to take home to do exactly that!

Swan and Dolphin Food and Wine Classic Merchandise

Swan and Dolphin Food and Wine Classic Merchandise

Swan and Dolphin Food and Wine Classic Merchandise

Swan and Dolphin Food and Wine Classic Merchandise

Swan and Dolphin Food and Wine Classic Merchandise

Overall

I’ve said it before, and I’ll say it again: the Swan and Dolphin Food and Wine Classic is a true highlight of the year, and is a great enhancement to your autumn trip to Walt Disney World — especially for all our fellow foodies. And even if you’re missing it this year, you know how I feel: it’s never too early to start planning your Epcot Food and Wine Festival trip for next year, and it’s highly recommended that you include the Swan and Dolphin Food and Wine Classic within your plans!

Are you attending the 2018 Walt Disney World Swan and Dolphin Food and Wine Classic? Please let us know with a comment!

Disclosure: In nearly all circumstances, Disney Food Blog writers and photographers pay full price for their own travel, hotel, food, beverage, and event tickets. We do this because it’s important to us as journalists to ensure not only that we give you unbiased opinions, but also that you can trust us to do so since we’re paying our own way. On rare occasions, when we are invited by a company to attend a preview as media, and when we choose to accept that invitation, we will always make you, our readers, aware of that situation. Today, we were invited by the Swan and Dolphin to attend this year’s Food and Wine Classic. Note that when we attend events as media we are 1) Not required to review that event on any of our channels, and 2) Not required to review that event favorably. You can always count on DFB to give you a 100% unbiased and honest review of any event that we attend, food that we eat, or beverage that we drink. (But, just between you and me, the Food and Wine Classic at the Swan and Dolphin is freaking amazing and you need to go. That’s my personal opinion.) You can see more in our Disclosure Policy. Thank you for reading. — AJ

Related posts:

Entertainment Lineup and Seminars for the 2018 Disney World Swan and Dolphin Food and Wine Classic

Review: Aioli Madness at Cabana Bar and Beach Club at The Walt Disney World Swan and Dolphin

2018 WDW Swan and Dolphin Food and Wine Classic Dates Announced!

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[luckymortal]

A favorite perennial recipe for a favorite #perennialvegetable. That's right, there are a few tricks to it, but we grow bulb fennel as a perennial and these tender, plump Spring thinnings own this traditional Italian sweet/savory recipe. But, the light flavors require primo, delicate pasta, so I thought it would be a good time to try this fussile from @west_mi_pasta_provisions, given to us by @parttimepermies. And it was exactly what the recipe needed! Brief recipe: 1 large fennel bulb (chunked,) or equivalent; 1 orange; 1 C veg broth; 1 clove garlic; 1 T olive oil; 1 T butter (optional,) aromatic herbs to garnish; sea salt; parmigiana. Start pasta as per instructions, while sautéing fennel for a couple of minutes. Add broth, garlic, and juice of one orange. Also add orange zest. White wine, lemon, and ginger are also options at this point. Simmer high until fennel is just tender. Add oil and butter, or a little flour or corn start to thicken if desired, then toss with pasta. Garnish with herbs, sea salt, and parm. I think a salad of baby mustard greens, also available this time of year, is a zesty compliment. Pairs well with dry whites, pilsners, etc. #permaculturecooking #vegetablegardening

[urmahkind]

IL FORNELLO is doing their special WINTER PRIX FIXE 🍽 3-course dinner for $29 until 12th of February!! 💕😋💕 _________ I recommend you to go and try their Delicious ITALIAN 🇮🇹 CUISINES! @ilfornello ________________ FIRST COURSE ________________ 🍽ZUPPA-you could ask server for today's soup. 🍽CESAR SALAD- Crisp romaine, creamy caesar dressing, parmesan & Croutons. 🍽ARANCINI- Arborio rice balls filled with ricotta & spinach fried then finished with grated pecorino, served with Mariana sauce. 🍽KALE SALAD-Baby kale salad with pine nuts, currants & Parmesan lemon dressing. __________________ SECOND COURSE __________________ 🐔CHICKEN ASIAGO-Chicken breast stuffed with asiago, spinach & caramelized onions with mashed potatoes, seasonal vegetables & honey mustard cream sauce. 🍆EGGPLANT PARMIGIANA-Breaded eggplant layered with basil, tomato sauce, fresh mozzarella. 🐂🍄TAGLIATELLE FUNGHI E CARNE- Tagliatelle with pan seared beef tips & mushrooms in a brandy peppercorn cream sauce. 🍅PIZZA- Pizza with tomato sauce, lamb sausage, for di latte, black olives, grilled fennel. 🐟SALMON-Grilled salmon served with mushroom risotto. 🧀CHEESE CANNELLONI-Ricotta & Spinach filled cannelloni, with a tomato cream sauce, parmesan & mozzarella cheese. _____________ DESSERT _____________ 🍩ZEPPOLE- Mini Italian doughnuts dusted with cinnamon & sugar ☕TIRAMISU-Layers of espresso & liqueur soaked biscuits & mascarpone cheese 🍰CARROT CAKE- Carrot cake with pineapple, coconut, walnuts, cashers & almonds layered & iced with cream cheese & honey icing (May contain peanuts) 🍫CHOCOLATE SOUFFLE CAKE- warm chocolate souffle cake _______________ IL FORNELLO is a fantastic place to eat. Great fresh food, friendly staff, genuine Italian gem💎 You would just have to love💕 this place... if I were you, I would order one from Second Course and add $12 Pizza🍕 on the side😋! Their Tiramisu was SUPERB. I highly recommend you to try. It's light, soft, just fabulous. ________________ Thank you, @ilfornello :📍576 Danforth Avenue And @jojoinstameets 💕@hungry.jo & @joannasable 💕😘💕 ________________ #Ilfornello #Ifmeets #jojoinstameets (at IL Fornello Danforth)