Month November 2012

2012 Epcot Party For The Senses and A Little Magic of Healthy Living Wrap Up

Carroll 2 Comments

This year’s Epcot International Food and Wine Festival has been quite the ride.  Full of great food, long days, many laughs and a ton of “growth”.  We had amazing Visiting Chefs join the #DisneyChefs family, and even more Home Team Chefs participate.  Every Saturday was a culinary adventure during the Party For The Senses, always giving a great learning.

The Chefs were all great, they grabbed on to the Disney Magic and gave it back tenfold.

So many exceptional, creative dishes were enjoyed by 1000’s!

Of course the drinks were equally enjoyable, some weeks they were just what the doctor ordered!

Our on Park Event Operations Chefs hit home runs more than a couple of times!  Chef Joe Bonanno was a crowd favorite!

We had quite a few other events then Party For The Senses- The Magic of Healthy Living being one of them-

Celebrity Chefs Brian Frick, Andrew Zimmerman and the Voltaggio Brothers joined us for a night.

Thanks Michael for pausing for me to take a picture-

I love the family affair!!

Jonathon Sawyer, of the Greenhouse Tavern in Cleveland Ohio, definitely won for most nicest/bad@## Chef in my opinion- Food was amazeballs and he and his team were super fun and really enjoyed what they were doing.

Chef Judi and her PEO team were awesome- They had a truckload of fun and delivered a great scallop dish.

Chef Christine and 1200 Potato Rings.  Great to see some things never change, never settle.

This Sauerkraut Bread Pudding was my favorite- had nothing to do with all the Contemporary hats.

A few of my new Chef friends!

We had to celebrate Halloween with a few cute cupcakes.  And I did manage to get one picture in front of the camera.

The Cirque entertainment was captivating and the room set was top notch sexy.

We did manage to have some fun-

The famed Chef Joe Rod (Rodriguez) came back to PEO from Norway (the real country, not Epcot Norway), and was the highlight of the week.

Last but not least- Louie- the man that makes things happen- one way or another!

Just a short visual summary of the last few weeks- Truly hard to sum up the experience, but it certainly is one I wouldn’t trade.  Just happy to be part of an amazing team!!

Chili Butterscotch Squash Truffles

Carroll 3 Comments

It tis the season…Pumpkin season.  I had to get in one pumpkin recipe before the Christmas extravaganza started.   At one time I loved all things pumpkin, but I am almost, a tiny bit, almost.., sick of all the pumpkin going on.   Anyone else feel that way?  Pumpkin is the fall version of Sliders….You can’t escape it.  Fortunalty I am only “kinda” tired of it, I still have some love for the orange squash.

Truffles are a great way to play with flavor combinations.  Small enough to not commit to entire desserts, and at the same time big enough to be impactful with strong flavor profiles.

Chili Pumpkin Truffles- Modified from Whole Foods recipe

  • 2 ½ cup white chocolate chips
  • 1/3 cup finely chopped gingersnaps, about 6 cookies
  • ¼ canned pumpkin puree
  • ¼ cup finely chopped graham crackers, 2 whole wafers
  • 1 tablespoon confectioner sugar
  • ¼ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 2 ounces cream cheese
  • Butterscotch morsels

Start by melting 1/2 cup of the chocolate in a double boiler over medium-low heat, stirring often to keep the chocolate from burning. Transfer to a large bowl.  Combine gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, chili powder, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, at least 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour. Melt Butterscotch morsels and drizzle over top of truffles.

Truffles are fun for the kids to help with as well, rolling balls and dipping into the chocolate.  Great way to keep them occupied while the game is on!

Hopefully you aren’t “pumpkinned” out yet and left room for one more recipe!!  Great idea for hostess gifts over Thanksgiving!