Party for the Senses

25 dishes in 2.5 hours = Party for the Senses

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Nicky Riemer - Trunk Restaurant (Melbourne, Victoria, Australia)
Pan-Seared Snapper, Baby Artichokes & Wild Mushrooms with Marinated Feta Dressing



Ron Cavileer & Robert Small - The Turf Club Bar and Grill (Disney's Saratoga Springs Resort & Spa)
Wild Boar Pot Sticker Over Cucumber Slaw with a Soy-Lime Vinaigrette



Matt Gennuso - Gez Pascal (Providence, RI)
Herb-Roasted Leg of Lamb with a Goat Cheese and Brown Letil Cake, Butternut Squash Aigre-Doux



Norm Curka - Special Events Disney's Yacht & Beach Club Resorts
Confit of Open-Range Turkey with Butternut Squash Grain and a Mulled Cranberry Apple Jus



Peng Looi - August Moon Chinese Bistro (Louisville, KY)
Dry-Rubbed Duck, Picked Root Vegetables and Passion Fruit, Thyme Reduction



Celina Tio - JULIA(N) (Charlotte, NC)
Pan-Seared Scallops with Trumpet Royale Mushrooms and Prosciutto Broth


Bruce Bray & Karen Karwowski - Spoodles (Disney's BoardWalk Resort)
Grilled Vegetable Falafel with Labaneh Cheese and Minted Slaw



Robert Laurie & Dylan Schauwecker - Chef Michk's & The Wave Restaurant (Disney's Contemporary Resort)
Braised Beef Short Ribs with Sweet Onion BBQ Sauce, Roasted Garlic & Cheddar Cheese Grits



Gary Miles - Sci-Fi Dine-In Theatre Restaruant (Disney's Hollywood Studios)
Smoked Tenderloin of Pork with Mole and Mango-Blackbean Relish



Marco Chaves - Coral Reef Restaurant (The Seas with Nemo & Friends Epcot)
Grilled Buffalo Tenderloin over Yukon Gold-Garlic Mashed Potatoes with Caramelized Red Onions and Blue Cheese, Tang Vela Reduction



Andrew Turner - Cinderella's Royal Table (Magic Kingdom Park)
Chicken and Prosciutto with Asapragus Crostini and Fondue



Aeran Yi - The Hollywood Brown Derby (Disney's Hollywood Studios)
Black Cumin-Rubbed Lamb Tenderloin with Galangal Lentils and Asian Pear Sambal



Tory McPhail - Commander's Palace (New Orleans, LA)
Duck Poppers with Five-Pepper Jelly



Rock Harper - Fox's Hell's Kitchen Season 3 (Henderson, NV)
King Crab "Macaroni and Cheese" with Black Truffles

Roland Muller, Joel Schaefer & Jerry Staci - Walt Disney World
Rice and Black Lentil Cake with Cauliflower Pakora and Red Curry Sauce



Jeramy Moore - Special Events (Disney's Contemporary Resort)
Pork Three Ways
Grilled Bacon-Wrapped Pork Tenderloin
Spicy Sweet Onion Marmalade Topped with Cracklin'



Samad Benzari - Restaruant Marrakesh (Morocco Papillion Epcot)
Cornish Hen with Fresh Ginger and Grapes, Orange-Scented Dried Fruit Cous Cous



Eurene Ralph & Jenny Sly - Boma - Flavors of Africa (Disney's Animal Kingdom Lodge)
Charmoula Shrimp with Beluga Lentil Salad



Andy Trousdale - Le Bistro Restaurant (Lighthouse Point, FL)
Roast Veal Loin, Green Tip Asparagus, Smoked Bacon Potato Salad, White Truffle Oil



Kristine Farmer - Bakery (Disney's Grand Floridian Resort & Spa)
Orange Honey Gateau with Pomegranate Foam



Connell Daniel - Bakery (Disney's BoardWalk Resort)
Toasted Almond Mousse with Poached Pears



David Guas - Damgoodsweet Consulting Group (Washington, DC)
Bananas Foster Cheesecake with Rum Caramel and Salted Pecan Brittle



Cathy Haynes - Harrah's Casino (Reno, NV)
Mandarin Tangerine Chocolate Mousse with Blood Orange Coulis



Richard Capizzi - Bouchon Bakery & Per Se (New York, NY)
Declinaision Au Chocolat
Chocolate Brownie with Vanilla Custard
Warm Chocolate Mousse and Coffee Ice Cream


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