Here is a Re-cap of my PFTS - (from a post on the review page).
Disney did a good job of checking in all the parties, same as last year, with the check-in station near the lake. If you missed it, you entered to the left while everyone else scrambled to get the glasses and plates. It is still a scamble. Oh well. The glasses were different from last year - as last year's were for RED, these I believe are for white. Nice, as the last several years have been reds.
The disappointment was the program. No nice program to study while you waited the next 15 minutes, rather, it was a listing of guest chefs, disney chefs for the entrees and the desserts. The next page was a listing of participating wineries. This made the selection process difficult - Although the event was still divided into the color section, you did not know what was where until you set out - and no chance to pair food and wine together except by chance. I did not take a camera as I have never taken pics in past years and it is extra weight - but I wish I had. So - next folks - take the camera. I always carry a pen and a small flashlight - and I did wander at the end and try to copy down the entrees I had. That did not carry forward for wines however.
It did seem less crowded than in past years and we always go the same weekend. The entertainement was not Circ de Soil as you know but a similar type performance on 3 stages. I personally liked the lack of the large stage in the center of the room as it was easier to walk around the food booths.
We sat with another couple who landed at a table near-by - ok - we invited ourselves to sit with them, after all you need to share tables - and they were quite good company and we enjoyed the evening more by having this experience.
As for the food offerings, some were very good, some lacked quality and one or two were outstanding. Much is personal preference. The guest chefs I met were all personable and willing to interact with the guests, more as the night progressed and they were less busy. As for the participating wineries, some had offerings for me taste, others, not so much. A few of my past favourites did not show this year, that could have been scheduling. I was very impressed with Hell's Kitchen "Chef Rock". He took time to meet and speak attentatively to everyone and even pose for pictures. He answered the question I was dying to ask someone from that show. More comments on other chefs when I have my notes with me.
There were 2 cheese stations, with some different selections, which pleased me fine. I did not frequent the desserts so cannot comment there - I did miss the gelato offered in past year(s).
Like past years, some stations were very crowded - this year it was Scallops - will need to check the print out for the chef. My favourite of the entree offerings would have been between the peppered duck with slaw, the snapper with mushrooms and artichokes and the chicken with cheese toasted bread (yes chicken!).
I would like to send a comment on the program if anyone has a recommendation for an e-mail.