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Spellbound Vacations, LLC.

RESERVATIONS FOR EPCOT INTERNATIONAL FOOD & WINE FESTIVAL PREMIUM EVENTS OPEN JULY 31

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Enhance your  culinary adventure with a variety of top-tier experiences at the Epcot® International Food & Wine Festival returning to the Walt Disney World® Resort Sept 19-Nov. 10, 2014.

From wine pairings and seminars to culinary demonstrations and signature dining experiences, separately-ticketed Premium Events take you on an unforgettable journey of cuisine and culture.

New Premium Events for 2014:

  • Dining Through the Decades, A Tribute to Walt Disney (Oct. 24) $99 or $119 per person
  • Experience Puerto Rico – The All Star Island (Sept. 20) $99 per person
  • Epcot International Food & Wine Festival – Boot Camp Series Interactive Epicurean Adventure (Sept. 21, Oct. 5, 12, 19, Nov. 2) $119 per person
  • Food for Thought (Fridays, plus Saturday, Oct. 11) $169 per person
  • Mediterranean Food & Wine Pairing (Wednesdays) $55 per person
  • Italian White Truffle & Wine Pairing Dinner (Oct. 2, 9, 16, 23, 30) $295 per person

 

Popular Returning Events:

  • Parisian Breakfast (Saturdays) $39 per person
  • “3D” Disney’s Dessert Discovery (Oct. 3, 10, 17) $59 or $99 per person
  • Culinary Adventures in Signature Dining (more than 20 dinners throughout the festival; prices vary)
  • Shake and Indulge Like the French Featuring Grand Marnier (Saturdays beginning Sept. 27) $55 per person
  • Cheese Seminars (Saturdays) $79 per person
  • Party for the Senses (Oct. 4, 11, 18 and Nov. 1) $149, $189 or $299 per person
  • Party for the Senses Featuring Disney Chefs from Around the World (Oct. 25) $149, $189 or $299 per person
  • Food & Wine Pairings (Tuesdays and Thursdays) $55 per person
  • Sunday Mornings With… (Sundays) $99 per person

Plus, you can also enjoy Italian and French pairings and lunches, a Japan “Hibachi Experience,” and a Mexican tequila lunch, as well as popular Culinary Demonstrations ($15), Mixology Seminars ($15) and Wine Seminars ($15).

Reservations for Premium Events open July 31, 2014. 

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