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(pics, same from competition post)
Ok, second day of competition over, we headed to France for Grand Marnier slushies and then back to the room to cool down and get ready for the Gala.
As you can see by the pictures hubby wore his black suit with dressy tee underneath. I had the typical black dress. We had to walk from Swan to World Showplace, lol, it was warm and we were already melting by the time we got there. Doors opened a little late, but everyone was buzzing with excitement. Castmembers come out and said last name A-K one side, L-W the other. Table assignments for the dinner were alphabetically arranged. No problem.
The doors opened and in we went. What a transformation, everything all elegant and beautiful. The silent auction tables with all the items were on the left. Great assortment of items (forgot to take pics, sorry), all different prices. They had a trip to Aspen food/wine classic, bottles of Dom Perigon Rose, Johnny Walker Blue engraved for the Bocuse competition, Chef Paul Bocuse jacket full of autographs, trip to Lyon France for the final competition and so many, many other items. Walk a little further and you found tables some with chairs and some of the higher ones where you stand, filling the center of the room. On the one side were kitchens with chefs prepairing the appetizers. There were servers passing appetizers or you could walk right up to the mini kitchens and talk with chefs, take pics and pic up your appetizers your self. All the disney castmembers were black tie for the evening and they looked spectacular. Hubby and I grabbed a table and enjoyed some appetizers, met another couple when they asked to join our table. Found out it was a small world, as the hubby visits the small town in Wisconsin we grew up in quite often on business.
The items served at the cocktail reception were:
Fall Squash
Kabocha Squash Wrapped with Smoked Salmon
Chef David Myers ---Sona, Los Angeles, CA
Butternet Squash Panna Cotta, Celery and Truffle Salad
Chef Traci des Jardin ---Jardiniere, San Francisco, CA
Wild Mushrooms courtesy of D'Artagnan
Wild Mushroom Cappuccino
Chef Georges Perrier ---Le Bec Fin, Phladelphia, PA
(this was outstanding, and I mean outstanding)
Jalousie d'Epinards et Champignons Sauvages
Chef Andre Soltner ---French Culinary Institute, New York, NY
Foie Gras
courtesy of Rougie
Foie Gra Terrine with Raisin and Apple Mostarda
Chef Laurent Tourondel ---BLT Restaurants, New York, NY
Foie Gras Feuillete, Caramelized Endive and Mango
Chef Alain Sailhac ---French Culinary Institute, New York, NY
Duck
courtesy of D'Artagnan
Grilled Duck and Armagnac Sausage, Black Lentil Dal and Red Curry Sauce in Phyllo
Chef Roland Muller---Food and Beverage Product Development Walt Disney World Parks & Resorts
Roasted Muscovy Duck with Fennel and Blood Oranges, Smoked Bacon and Minus 8 Vinaigrette
Chef Scott Hunnel, Victoria & Albert's Restaurant at Disney's Grand Floridian Resort & Spa
Veuve Clicquot Champagne, NV Brut
Diageo Reserve Specialty Cocktails
We loved all the apps we tried, lol, of course. Everthing was so well done, didn't try any of the cocktails this time around, lol.
Time for dinner. Chef Paul Bocuse welcomed everyone and invited us to join him in the dining room. He greeted everyone as they went through the door to their tables. Very nice touch. He is a class act for sure.
Dinner...
We were table 25 - sage. The tables were clearly marked and easy to locate where you were suppose to be. We grabbed a couple of chairs on the end. A very nice couple from Iowa sat across from us. They had recently opened their own cafe, just a couple weeks ago and couldn't believe they had taken time off already to attend this event, lol.
The table was beautifully decorated. White tablecoths/napkins, gold charges, white dishes. Water glass, three wine glasses and a gold rimmed champagne glass. Silverware straight out of pretty woman, yes that many pieces, lol. Thank goodness I watched the movie so I knew what to use, lol.
A chef hat standing tall on each plate. Lilies and roses in the center of the table. Chairs had gold chair covers with large navy bows on the back. The servers were quick to come over and offer Panna still or Pellegrino sparkling water. They then offered lemon/lime for the glass as well. For men with dark suits the servers quickly offered them the option for a black napkin instead of the white. All the men at our table changed napkins, nice touch.
They said there was one server for each four guests that evening. The servers did a spectacular job all night long. Next out comes the first wine, Edna Valley Vineyard, Paragon, Sauvignon Blanc, San Luis Obispo, 2006.
This went with the first course. Chef Patrick O'Connell --Inn at Little Washington, Washington, VA had prepared (well had some help preparing, lol) the "Tin of Sin"---Peekytoe Crab Salad with Petrossian Caviar. A voice said, if you lift your chef's hat from your plate you will see your first course. The whole room just went aaahhhhh, at the same time. This dish was unbelievable. OMG, makes me want to drive to VA today, and I dreampt about the tin of sin all night last night. It was so delicious. The cavier was not salty, the crab in it's creamy sauce. You had the little pearls spoons to scoop with and the servers brought you little toasted pieces of brioche to enjoy it on. They delivered the slices of brioche one piece at a time, they really kept on top of things, lol. So far so good, time for the next course.
The servers poured the next wine, Acacia Vineyard Chardonnay, Carneros 2006. This has always been favorite of ours, a very nice chardonnay.
This course was prepared, I guess I should say created by Chef Charlie Trotter ---Charlie Trotter's, Chicago, IL. Steamed Pierless Cod with Hojiimenji Mushrooms and a Ginger-Soy-Hijiki Sauce. As you can see this came in a bowl, beautifully done and again, yummy, yummy, yummy. The fish perfectly cooked, a beautiful white fish and the mushrooms were perfectly done as well, still had texture to perfectly compliment the fish. I think hubby licked his bowl clean, lol, or at least sopped up all the broth with one of the lovely breads they had served to us.
There was a white/french bread sliced medium thickness and a whole grain type bread (my favorite) with sunflower seeds on the top. They set each person a plate of a couple slices of butter with what looked like sea salt on top the butter. Totally fantastic, lol.
Ok, next wine is being poured. This time we have Beaulieu Vineyard Reserve, Tapestry, Napa Valley, 2004. This again is a favorite of ours, lol. For this course we have Duo of Brandt Beef: Red Wine Braised Short Ribs and Seared Rib Eye, Glazed Beet, Root Vegetable Gratin, Horseradish.
Course created by Daniel Bouloud ---Daniel, New York, NY. The rib eye was wonderful, the Glazed beet outstanding, the root veggie gratin, loved it..but the braised short rib...omg, I think everyone in the room had an out of body experience when they tasted it, lol. This was outstanding, I only hope the recipe for it is in the cookbook he signed for me (oddly enough named Braised). Daniel is also fantastic, was very gracious in signing and posing for photos all weekend long during the competition.
Next out, the gold rimmed champagne glasses are filled with Dom Perignon Champagne, Brut, Expernay 2000. Must be close to the big announcement.
Dana from Food and Wine magazine is on stage. Now, I didn't write down all the different winners..they gave these chefs competing all sorts of great prizes and rewards for winning the different things at the event.
Artisanal Cheese course is brought out: Comte Fort Russe, Gorgonzola Piccante, Grayson, Manachester, presented by Max McCalman, courtesy of Artisanl Premium Cheese, New York, NY. The cheese place was beautiful, and all of it wonderful, especially the Gorgonzola, lol. The dom poured non stop if you wanted it too, they refilled your glass without even blinking an eye.
The pics have all the winners on stage with their medals and trophies. Remme from Ratatouille was out a couple of times. He lead all the disney chefs out who were handpicked to help with all the cooking for the weekend. Chef Mickey was on stage as well for a couple minutes.
After all the announcements, thanking all the sponsors, etc, everyone was invited to return to the other room for the dessert reception and dancing.
The band started immediately with Hot Hot Hot song..whatever the name of it is, lol. The band was great. Dessert stations were set up on both sides of the rooms, tables again in the center. Hubby and I went from station to station trying/sharing everything:
We had Passion Fruit and Chocolate Baked Alaska
Chef Andreas Born, Disney's Hollywood Studios
Grand Marnier-flamed Crepes Suzette with Vanilla Cream Poached Strawberry Dumplings and Wild Forest Strawberry Sauce
Chef Erich Herbitschek, Disney's Grand Floridian Resort & Spa
(this was one of my favorites, lol)
Tropical Fruit Tartar and Champange Sabayon
Chef Lothar Neumaier, EPCOT
Salted Caramel Coffee, Passion Fruit Duchesse
Chef Ewald Notter, Notter School of Pastry Arts
Assorted Petits Fours and Fruits with Champagne Foam
Chef Stefan Riemer, Disney's Yacht & Beach Club resorts
"Poire Helene"--Poached Bosc Pear, Valrhona Chocolate ganache, Almond Financier and Amaretti Gelato
Chef Kelly Smith, Disney's Boardwalk Resort
Chocolate Caramel Cheesecake Martini and Apricot Napoleon
Chef Chris Vitanza, Disney's Contemporary Resort
Celebration Cake
Chef Mike McCarey, Mike's Amazing Cakes, Redmond, WA
Moet White Star Champagne
Diageo Reserve after dinner drinks
Krups Coffee Selection
Needless to say, the entire evening was amazing, outstanding, fantastic.
Chef Besh saw us as we were leaving and stopped to chat for a moment.
We picked up our parting gifts and headed out the door. CM who had been there all day, outside working still at midnight. She took a pic of Bob and I with chef hats on and we walked back to resort.
We met many more chefs, got photos and autographs than I have listed in these two reviews, I am sure, as my chefs hat is full of autographs from the second day of competition also. This event was the best we have ever attended on disney property! We would do it again in a heartbeat.
Good luck in France, TEAM USA. I know everyone who attended the event is so proud of all of you who competed!
More! More! 
