The culinary and beverage demo stage in Epcot's Festival Center is where the Food & Wine Tailgate Tasting (hosted by ESPN's Monday Night Football) takes place.
This is the size of the glass that the beverage samples are served in. It is the same size glass that is used in the Beverage Demos (held in the same location).
Each guest gets a menu card for the tasting. The card which teams, food, and beverage you will sample during the event. (September 17th, 2018 event.)
The beverage samples are pre-poured, which is a good idea. This would be hard to do once guests are in the event space.
Here's what the September 17th, 2018 beverage samples look like! From left to right, L'Ecole No. 41 Chenin Blanc Old Vines, Goose Island 312 Urban Wheat Ale, and Bleu Spectrum's Blanc de Bleu Cuvee Mousseux. (September 17th, 2018 event.)
There's an emcee (Katie Farmand is pictured here) and a chef at each of the Tailtage Tastings.
Here, chef Will mixes up the ingredients for the Seattle Seafood Slider.
Chef Will forms the ingredients into a patty for the slider.
Chef Will uses a pan and a little butter to get a really nice toast on the slider buns.
Before you know it... your sample plate of food is served! There are 150 guest, and so it does take 10 or 15 minutes to get all the sample plates distributed.
While you don't get a recipe sheet for any of the sample food items (like you do at a Culinary Demo), there are a couple of quick grilling and tailgate type food tips and tricks you can pick up on and use at home.
Here's the sample plate of food that each guest of the tasting event receives. (September 17th, 2018 event.)
A "Seattle Seafood Slider". (September 17th, 2018 event.)
Some "Veggie Chips" are in the center of the plate. (September 17th, 2018 event.)
Here's a close-up of the Chi Town Dog Slider. (September 17th, 2018 event.)
Here's the three bottles from the September 17th Tailgate Tasting event... from left to right; L'Ecole No. 41 Chenin Blanc Old Vines, Goose Island 312 Urban Wheat Ale, and Bleu Spectrum's Blanc de Bleu Cuvee Mousseux. (September 17th, 2018 event.)
The chef is actually making the samples on-stage as well. Theirs tend to "look" the best because they're not making 150 of them. I'm not sure how this one would taste though, the seafood patty itself is not quite cooked all the way through. (Guests are not allowed to eat the stage-made samples.) (September 17th, 2018 event.)
Here's a bowl of stage-made Veggie Chips! Now these look pretty great!!! (September 17th, 2018 event.)
A couple of stage-made Chi Town Dog Sliders. (September 17th, 2018 event.)