The Party for the Senses events are "all inclusive" which means once you are in, you just walk up to any culinary or beverage station, and they hand you whatever they're offering. There's no additional charge for anything. You can visit each station as many times as you would like.
Beverage stations are also set up throughout the event space. Mostly red and white wines are represented, but sparkling wines, beer, and "hard" liqueur spirits are also available. Often, the people pouring the beverage are representatives of the brand, so if there's any questions, feel free to ask them.
Pictured here are a family of Kim Crawford wines that were available at a Party for the Senses. You can have your glass washed out with bottled water between tastings so you can better get a feel for what each wine offers.
Chef Joseph Rodriguez and the team from Scandic Lerkendal in Trondheim,
Norway prepare a Slow Cooked Duck with Balsamic and Cherry Reduction.
Small pates at the various stations are mostly prepared to order, but
when it gets busy, an assembly line of chefs get busy. Here, a Slow
Cooked Duck with Balsamic and Cherry Reduction is being plated.
These culinary stations at the Party for the Senses are almost as fun to watch, as the food is to eat!
Putting the finishing touches on a Slow Cooked Duck with Balsamic and Cherry Reduction at a Party for the Senses during Epcot's Food and Wine Festival.
Once the chefs are done plating your item, you can take it back to your seat and enjoy! All of the small plates at Party for the Senses are beautifully plated and gourmet-level tasting. Here, a Slow Cooked Duck with Balsamic and Cherry Reduction are pictured.
Chef Faithy Harris-Dowdell and team from the Yak & Yeti Restaurant at Disney's Animal Kingdom prepare a Shrimp and Scallops plate with XO sauce over Udon Noodles.
Fresh Shrimp and Scallops with XO sauce over Udon Noodles was a huge hit at one of Epcot's Party for the Sense during the Food and Wine Festival.
Chef Terry Letson from "fume Bistro and Bar" in Napa, California prepares a Grilled Tuna Nicoise. The dish features a Fresh Herb de Provence Marinade, infused with Kalamata Olive Tapenade, Yukon Gold Potatoes, Artichoke Heart, Fennel Ragout, Basil Pistou, Sundried Tomato Pesto, and Micro Arugula.
Chef Piero Premoli from "Pricci" in Atlanta, Georgia puts the finishing touches on his Mushroom Crusted Veal Medallion with Fontina Polenta.
A Mushroom Crusted Veal Medallion with Fontina Polenta from chef Chef Piero Premoli at the 2014 Party for the Senses.
Chef Piero Premoli from "Pricci" in Atlanta, Georgia offers his Mushroom Crusted Veal Medallion with Fontina Polenta at an Epcot Food and Wine Festival Party for the Senses.
Chef Vincent Panisset and team from Epcot's Coral Reed Restaurant prepare an Alaskan Halibut with Belgian Endives, Black Trumpets and Crab Brown Butter.
An Alaskan Halibut with Belgian Endives, Black Trumpets and Crab
Brown Butter from Epcot's Party for the Senses.
Chef Sun Shu Sen from the China Pavilion at Epcot created a Hong Shao Rou with Tofu Bowties for a 2014 Party for the Senses.
Jamey Fader from "Lola" in Denver Colorado presented this Achiote Braised Quail with Sweet Potato Tamale.
Chef Mark Norberg from Disney's "Be Our Guest Restaurant" presented this Seared Lamb Loin with Huckleberry Gastrique at a 2014 Party for the Senses during Epcot's Food and Wine Festival.
Chef Alex Seidel from the "Fruition Restaurant and Fruition Farms" in Denver Colorado presented this Veal Sweetbread Saltimbocca with Cauliflower Veloute at a 2014 Party for the Senses.
Chef Jerome Brown from "Rome’s" in Jersey City, New Jersey presented Smoked Salmon Chips with Tomatillo Salsa.
Chef Ken Vedrinksi from "Trattoria Lucca and Coda del Pesce" in Daniel Island, South Carolina created this outstanding Spiney Lobster Bolognese for a 2014 Party for the Senses.
Kirk Avondoglio from Perona Farms in Andover New Jersey presented the small plate pictured here which was a Scallop Poached in Basil Butter with fresh Corn Salad and Crispy Leeks.
Chefs Michael Viola and Jeff Moore from Disney's very own "‘Ohana" at the Polynesian Resort prepared this Chinese Barbecue Pork Belly with a Cabbage and Seaweed Salad.
Chef Julie Hrywnak, Les Jones, and Karen Karwowski from Disney's Pop Century Resort created this amazing Asian and Mediterranean inspired Beefless Tips Three Ways. Gardein Beefless products were used in this dish.
Don't forget to leave room for dessert! Chef Elizabet Falkner from Brooklyn, New York prepared a "Thorned Forrest" which is a dessert of Black Fruits Pudding, Spiced Ark Cocoa Forest, and a Spell of Smoked White Chocolate.
The amazing Lisa Baily from "D Bar" in Denver, Colorado made (what I thought was one of the best desserts of the night) a Banana Cream Profiterole with Banana Passion Sorbet.
Chefs Cheryl Smith & Dan Parsons from "Landscape of Flavors" at Disney's Art of Animation Resort created an Apple Tart with No Sugar Added Creme Anglaise, CranRaspberry Pinwheel and Caramel Pearls. The thin layers in the Apple Tart were simply stunning!
Chef Julian Rose from Moonstruck Chocolates created a Tanzania Pure Origin Tart with Red Currant. The tarts were created with Barry Callebaut Chocolates.