It has been a long time since I had the chance to write a post. However the final weekend of the 2014 EPCOT International Food and Wine Festival highlighted the power of food (especially cheese) and I want to share some thoughts with you. I presented a diversity of American, British, French and other European cheeses, beers and wines during this festival, all to further appreciate their many styles and traditions to the Disney World visitors. It has been a truly magical experience.
Having an all British week (also the earliest EPCOT weekend of all time!) somewhat foreshadowed my most recent endeavor, Cheese Journeys—you might already know about it if you subscribe to my newsletter. When I was speaking to these wine and cheese fans in late September, enjoying Montgomery’s Cheddar, I was hoping to find an opportunity to visit my distant cousin soon, Jamie Montgomery himself.
Well, be careful what you wish for! Shortly after that first EPCOT weekend, Anna Juhl reached out to me and invited me to be the guest educator for her UK and France Cheese Journeys. So, in April of 2015 Jamie and I will be having a little family reunion!
Having just worked with Spanish cheeses as a guest speaker at a StarChefs Manchego tasting, I thought we should add Spain as a destination. I met with my friends at the Spanish Trade Commission to discuss plans for a visit there soon. These tours take time to plan so the Spain trip may be set for 2016.
For 2015, a return to some of the most beautiful parts of France: Alsace, the Savoie and the Jura, will be amazing. From the Vosges mountains through the French Alps, then into the magnificent Jura, home to one of the world’s greatest cheeses, Comté. Also home to some of the greatest wines, such as Vin Jaune, made from the Savagnin grape.
All in all, this EPCOT season was the longest, most successful and, I dare say, the most exciting festival I have experienced during my extensive involvement with the Walt Disney Company, and every time I am reminded how great is the power cheese in the F&B world.