Downtown Disney and resort restaurants to hold culinary demonstrations at Epcot’s Food and Wine Festival

The Food & Wine Festival at Epcot this year will feature culinary demonstrations at the Festival Welcome Center. Signature dishes from Downtown Disney, Walt Disney World Resorts, and other restaurants will be prepared during 45 minute demonstrations.

These demonstrations give viewers a chance to learn how some of their favorite dishes are created. Chefs from Raglan Road, Fulton’s Crab House, Magic Kingdom, Grand Floridian, Yacht and Beach Club, Boardwalk and Fort Wilderness will all host demonstrations.

Chef Brent from Fulton’s Crab House will prepare pan-seared Wild Alaska King Salmon at 1 p.m. on Oct. 6. The restaurant also host a signature dinner at the Downtown Disney location at 7 p.m. on Nov. 2 that will cost $150 per guest.

At 5 p.m. on Oct. 19 Chef Chris Albano will be preparing a Pumpkin Ravioli dish from Wolfgang Puck Café. Guests interested in a signature dinner can attended the 6:30 p.m. dinner at Downtown Disney on Oct. 12 which costs $135 per guest.

Portobello will showcase chefs Steven Richard and Tony Montuano at Epcot and their location in Downtown Disney. Steven Richard’s Epcot demonstration will take place at 1 p.m. on Oct. 7. The demonstration with Chef Tony Montuano will be held at 1 p.m. on Oct. 20. Portobello’s signature dinner will feature both chefs at a cost of $150 per guest at 6:30 p.m. on Oct. 20.

In addition to Disney chefs there are a variety of chefs from around the U.S. to learn from. Jamie Deen from The Lady and Sons in Savannah, Greg Richie from Emeril’s Tchoup Chop in Orlando,and Todd Winer from MET Back Bay in Boston are just some of the chefs from around the U.S. that will be teaching.

Signature dinner events will be offered at a number of Disney hotels and Downtown Disney locations for a full list of events and pricing Click Here.

The cooking demonstrations are a separate fee of $15 or less. Reservations can be made by calling (407) WDW-FEST or online at


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  1. To whom it may concern. I am the Dean of Culinary at the Resturant School at Walnut Hill College, in Philadelphia PA. I am trying to contact Chef Steven Richards. I have a few questions to ask him in regards to our Italian Resturant at the school. Could you please forward him this letter and e-mail address. Thank you
    e-mail [email protected]