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bqbennett: Epcot Entrance
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bqbennett: Festival Welcome Center
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bqbennett: Ghirardelli Shop Chocolate Sculpture
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bqbennett: First Cooking Demo
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bqbennett: First Cooking Demo
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bqbennett: First Cooking Demo
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bqbennett: Cranberry bog
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bqbennett: Brazil - crispy pork belly with black beans, onions, avocado, and cilantro
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bqbennett: Australia - pavlova (crispy meringue shell) with vanilla custard topped with fresh strawberries and blueberries
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bqbennett: Mexico – shrimp taco with purple cabbage
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bqbennett: Scotland – seared salmon with cauliflower puree, watercress, malt vinaigrette
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bqbennett: Hawaii – Kalua pork slider with sweet/sour pineapple chutney and spicy aioli
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bqbennett: Burns Supper - entrance area
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bqbennett: Burns Supper - salted kale chips
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bqbennett: Burns Supper - mini Scotch pies with smoked sea salt and brown sauce and Scottish smoked salmon on cream cheese blinis
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bqbennett: Burns Supper - trays of scotch
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bqbennett: Burns Supper - Pipers calling us to enter
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bqbennett: Burns Supper - Dining room with pipers
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bqbennett: Burns Supper - Place setting
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bqbennett: Burns Supper - Balvenie Scotch rep, Andy Weir
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bqbennett: Burns Supper - 1st Course
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bqbennett: Burns Supper - 2nd Course
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bqbennett: Burns Supper - Address to a Haggis
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bqbennett: Burns Supper - 3rd Course - Haggis
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bqbennett: Burns Supper - Singing Burns Songs
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bqbennett: Burns Supper - 4th Course
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bqbennett: Burns Supper - Dessert!!
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bqbennett: French Regional Lunch
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bqbennett: French Regional Lunch - amuse bouche - asparagus soup
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bqbennett: French Regional Lunch - mussels royale in a light carrot cream