Sunday, October 27, 2013

Different Foods from Party for the Senses

Seared diver scallop with popcorn, brussel sprouts by Matt Carter at The House Brasserie in Scottsdale, Az.

Heirloom tomato salad with sheep's milk feta, crispy eggplant by Alex Seidel from the Fruition Restaurant in Denver, CO.

Tuna tartare by Mark Boor from Fulton's Crab House in Downtown Disney Marketplace in WDW.

Assorted chocolates by Viktoria Richards Chocolates in New Port Richey, FL.

Pan seared Mahi Mahi with asian pot stickers, ginger sesame drizzle by Ana C. Rivera & Kit Miller from Sci-Fi Dine-in in Disney's Hollywood Studios.

Xi'an rou jai mo by Sun Shu Sen from the China pavilion located in Epcot.

Duck confit tagliatelle with pine mushrooms, fermented garlic paste & poached egg by Rochelle Daniel from L'Auberge de Sedona in Sedona, AZ.

Grilled spicy octopus by Dean Max from 3030 Ocean in Boca Raton, FL.

Lamb biriyani with saffron braised baby vegetables by Jeff Brenchley in Sanaa located in Disney's Animal Kingdom Lodge.

Petite spicy chicken meatball by Jeff Henderson from Chef Jeff Catering in Las Vegas, NV.

Different Foods from Party for the Senses on October 19, 2013 at Epcot, click each picture to read description.

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