Dining with the Disney Chefs at the Pillsbury Bake-Off

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On our first night with the Pillsbury Bake-Off, the media was treated to a divine evening with the Disney chefs.  We actually had dinner right in the kitchens.  There were stations set up around the kitchen so we could observe the chefs at work.  There were delicacies such as Lamb Sliders with Tomato Marmalade; Smoked Duck Breast and Duck Leg Confit with Tomato and Egg Fettuccini and Opal Cream; Porcini-dusted Beef Tenderloin with Wild Mushroom Risotto and Truffle-Butter Sauce; and Pan-Seared Wild King Salmon with Crisp Rice Galette, Cucumber Salad, and Lemon Grass-Black Bean Sauce – to name a few!
The 2009 Epcot cookbook was given as a gift to the attendees.  It consists of the “50 Most Requested Recipes of the Epcot International Food and Wine Festival.”  The cookbook contains recipes from the World Showcase of Epcot, where one can begin with margaritas in Mexico, nibble pork pot stickers in China, enjoy maple-glazed salmon from Canada, have a cold Samuel Adams beer at the American Adventure, and end up at New Orleans where a soul-warming praline bread pudding awaits you.  The cookbook is marvelous, and we even had the pleasure of meeting the charming authors, below.  It was a magical Disney experience!

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