Pork Souvlaki with Tzatziki Sauce, Pita Bread and Baklava
Pierogi with grilled Kielbasa and Kulebiak
Maple Glazed Salmon with Wildrice/Cranberry Medley, Cheddar Cheese Soup and Maple Fudge
Smoked Salmon with Chive Potato Pancakes
Lamb Chops with Rocket Pesto and Autumn Vegetable Chutney
Bacalhau A'Acoreana and Gazpacho
Onion Tart, Escargot Provencal and Coq Au Vin Du Beaujolais
Choukchouka Salad, Lamb Kabsa and Marrakesh Combo
Golden Shrimp and Yasai Maki Sushi
BBQ Chicken Sandwich, New England Clam Chowder and Key Lime Tart
Chicken and Sausage with Grilled Polenta, Sicilian Pizza and Tiramisu
Apple Strudel
Oysters Outback and Lamingtons
Paps Square with Tomato Chutney and Durban Chicken on Sugarcane
Chicken Satay with Peanut Sauce and Coconut Tarts
Beijing Lau Bing, Cold Sesame Noodles and Wontons
Marinated Salmon and Venison Stew
Beef Stroganoff, Baba Au Rum and Siberian Milkshake
Quesadilla Con Chorizo and Taco Al Carbon
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Chocolate Fondue
Grilled Chicken with Farofa and Cheese Rolls
I had the pleasure of attending the Festival from October 28th through November 5th of 2000. Lots of wonderful foods were served around World Showcase, cooking demos featuring guest Chefs were held daily at the Odyssey Restaurant and fabulous Wine Maker Dinners ended enjoyable days.
Look for future postings of recipes from some of the demos as well as a review of a Wine Maker Dinner!
