What Does The Food at a Party for the Senses Look Like? Photos

Cover Photo : What Does The Food at a Party for the Senses Look Like?

Faithy Harris-Dowdell and team from Animal Kingdom's Yak & Yeti™ prepares a Shrimp and Scallops in XO Sauce over Udon Noodles for a 2014 Party for the Senses.

Matt Carter from "The House Brasserie" is preparing Olive Braised Veal Cheeks with Cauliflower, Artichoke, Fig, Sweetbreads, Trumpet Mushrooms, and Arugula at a 2014 Party for the Senses.

Piero Premoli from "Pricci" in Atlanta, Georgia prepares his Mushroom Crusted Veal Medallion with Fontina Polenta.

Piero Premoli offers his Mushroom Crusted Veal Medallion with Fontina Polenta.

Just walk up to any beverage station at a Party for the Senses with your wine glass for the evening, and try samples of whatever the presenters are offering. Pictured here are a family of Kim Crawford wines.

• Top Left : Hong Shao Rou with Tofu Bowties • Top Right : Scallop Poached in Basil Butter & Corn Salad • Bottom Left : Achiote Braised Quail with Seet Potato Tamale • Bottom Right : Smoked Salmon Chips with Tomatillo Salsa.

• Top Left : Chinese Barbecue Pork Belly • Top Right : Alaskan Halibut with Crab Brown Butter • Bottom Left : Asian & Mediterranean Beefless Tips Three Ways • Bottom Right : Seared Lamb Loin with Huckleberry Gastrique.

Elizabeth Falkner from Brooklyn New York created this "Thorned Forest" for a 2014 Party for the Senses. It is a dessert of Black Fruits Pudding, spiced Dark Cocoa Forest, and a Spell of Smoked White Chocolate. (It's also served in those cute little cups!)

• Top Left : Lisa Bailey from D Bar Restaurant prepares her dessert for the event. • Top Right : Banana Cream Profiterole, with Dulcey Cremeux and Banana Passion Sorbet. • Bottom Left : Apple Tarts with Creme Anglaise with CranRaspberry Pinwheels. • Bottom Right : Tanzania Pure Origin Tarts with Red Currant

Chefs from Scandic Lerkendal in Trondheim, Norway were busy preparing their Slow Cooked Duck with Balsamic and Cherry Reduction.

Plating the Slow Cooked Duck with Balsamic and Cherry Reduction was a team effort. When the stations get busy, assembly line style preparations kick into high gear. All of these small plates were gone in ten minutes!

Putting the finishing touches on Scandic Lerkendal's Slow Cooked Duck with Balsamic and Cherry Reduction.

Ready for a close up... the Slow Cooked Duck with Balsamic and Cherry Reduction was as good to eat, as it was to look at!