Andrew Zimmern
Minced Dragon and Phoenix in Lettuce Cups
Original Event Date, Saturday, October 23, 2010
For 2010's Culinary Demo, chef Zimmern created a (mostly) stir-fry dish called "Minced Dragon and Phoenix in Lettuce Cups" — no actual dragons were used in the recipe however. The main protein was chicken and the "dragon" reference spoke to the mix of peppers that were used in the recipe.
Chef Zimmern's show "Bizarre Foods with Andrew Zimmern" had wrapped it's final episode on the Travel Channel one year prior to his appearance at the 2010 Epcot festival. The popular series aired over 100 episodes between 2006 and 2009. In 2010 (the same year as this Epcot appearance) chef Zimmern won the James Beard Award for Outstanding TV Food Personality.
Andrew Zimmern
Bizarre Foods with Andrew Zimmern, Travel Channel 2006-2009Sunday, October 23, 2010 | 3:00pm
- THE DISH : Minced Dragon and Phoenix in Lettuce Cups
- WING PAIRING : Batasiolo Gavi di Gavi, Piemonte Italy
- HOST : Pam Smith, RDN
Beverage reps from Batasiolo Gavi di Gavi, Piemonte Italy talk a little about the wine pairing that each guest would get to sample with the dish.
After the a few words about the wine, chef Andrew Zimmern joins everyone on stage and talks a little about his time on "Bizarre Foods with Andrew Zimmern" and the dish he would be making for this demo.
Each guest would get a sample portion of chef Zimmern's "Minced Dragon and Phoenix in Lettuce Cups".
I pulled back a little farther than I normally would here, just to show the "Celebration 15 Years" sign that had been part of the culinary demo stage during Epcot's 2010 International Food and Wine Festival.
Action shot! Getting the wok ready for a little searing!
Pam Smith RDN and chef Zimmern discuss the finer points of woking! (Not to be confused with Woking, a small town in northwest Surrey, England.)
After the demo, chef Zimmern took time to meet with guests that attended the demo, pose for photos, and sign a few autographs.
Chef Andrew Zimmern's Minced Dragon and Phoenix in Lettuce Cups, from a 2010 Epcot International Food and Wine Festival Culinary Demo.
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