Sally Lunn bun - Wikipedia, the free encyclopedia It was served with apricot preserves, had a texture kind of like pound cake, but wasn't sweet.
Everything was off menu, either a la carte or part of a package. For the desserts (like the eclair & swan) the waiter/waitress brought over a tray with a selection. The swans change flavors, I think last time we were there (February 09) it was a coconut filling. My Dad had the Green Apple this time and raved about it
Hope that helped! I'm more than happy to answer any other questions you have about the tea! This is the second time we did it (first time for the guys) and absolutely loved it. It is a lot of food though!!
And next up, I have pictures from Party for the Senses! Get ready for a food overload
First up, Wagyu Beef Short Ribs Braised with Red Wine Pan Seared Boniato, Potato Cakes, Sour Cream, Chives Sweet Onion and Wild Mushroom Ragu, Dylan Shauwecker, The Wave, Disney's Contemporary Resort
OMG the Shor ribs look like they would melt in your mouth.
Bring it on, I am so ready for Food Overload.
Hope no one minds if I do these two at a time. I have to look up the descriptions, which is a little time consuming!
Tagine of Lamb (Lamb braised with Peas & Artichokes), Samad Benzari, Morocco Pavilion, Epcot
Butternut Squash Risotto, Baby Frisee, Aged Balsamic with a Pumpkin Seed Brittle, Frank Vega, Mama Melrose, DIsney's Hollywood Studios
I did a review of Party for the Senses for the Disney Food Blog: Guest Review: Epcot Food and Wine Festival Party for the Senses | the disney food blog
Duck Veracruz, Jamey Fader, Big Red F Restaurant, Denver CO
Braised Venison and Truffle Raviloi, Roasted Forrest Mushrooms, Brodo and Parmesan Frico, Michael Reitzler, California Grill, Disney's Contemporary Resort
Wild Boar Agnolotti Stuffed Ricotta and Portobello Mushrooms, Andrew Turner, Liberty Tree Tavern, Magic Kingdom
Lamb Loin, Bob Waggoner, PBS' UCook! with Chef Bob, Charleston SC
More from Party for the Senses...
Seared Diver Scallop with Heart of Palm, Green Mango Relish with Grapefruit Sctoch Bonnet Mojo
Spicy Quince-Glazed Grilled Pork Tenderloin with Chilean Salsa Verde and Creole-Style Quinoa Salad, Ruth Van Waerebeek, Concha y Toro Winery, Chile
Braised Veal Short Ribs topped with a Pear and Cherry Chutney with Parsnip and Yukon Gold Potato Mash, Javier Pareja, Disney's Yacht & Beach Club Resort Catering
King Crab Raviloi Infused with Truffles, Pascal Oudin, Pascal on Ponce, Miami FL (My favorite!)
Kat, one just looked better than the next. Yum.
Braised Beef Cheeks with Cabernet Dijon Mustard Reduction, John Sarich, Culinary Director of Chateau Ste. Michelle, Pacific Northwest, Washington
Fragrantly Spiced Local Day Boat Ahi Tuna Fregola Sarda with Mediterranean Accentuations, Anthony Scott & Richard Smich, Flying Fish Cafe, Disney's Boardwalk Resort
Call me crazy,but there isn't enough food on any of these plates to fill my big toe.These look more like appetizers than entrees.This is ridiculous!When I pay for food at Disney's prices,I expect to see food on my plate!And I'll bet all of yall spent an arm and a leg for this taste-tester's variety of samples,didn't ya!
This is a prime example of why we,do not ever eat at the "fancy-smancy" "take out a second mortgage,just to eat" places.We eat at the "get your money's worth" places like Wolfgang Puck's Express,RainforestCafe,Earl of Sandwich,and plenty of good ole counter services inside the parks.But alas,what can we do?For there will always be those that can't see beyond their big fat wallets!Fantasy,I tell you,fantasy!
Park Hopper Dad!
Oh,by the way,don't get mad at my post.I'm funnin' yall!LOL!
Park Hopper Dad!
Those all look sooooooo good! I would for sure go to this if I could, but I can't make it down in the fall.
Here's the carrot cake cookie... it was really good, but as you can see, kind of skimpy on the icing (which is the best part!)
View my Flickr Account:
Pecan Shortbread with Roasted Fig Goat Cheese-Micro Arugula and Crispy Pancetta, Sondra Bernstein & John Toulze, the girl & the fig, Sonoma, CA
Pan Seared Palmetto Squab Breast-Shrimp Okra Pilaf with Plum Glaze, Frank Lee, Maverick Southern Kitchen, Charleston SC