SLIDESHOWS

Creative Cuisine a la Disney
  • Guests enjoy a raw bar on ice, inside the walk-in refrigerator.
  • A range of vodkas are on hand at the martini bar, made of carved ice.
  • Chefs prepare samplings of Pacific black bass with fava bean puree.
  • "Mis-taken sushi" features confit tuna and sushi rice ice cream.
  • Executive chef Robert Ciborowski (right) supervises the line cooks.
  • A decadent display of desserts descends from the ballroom ceiling.
  • World champion pastry chef Laurent Branlard puts a creative twist on blueberry sundaes.
  • Blueberry ice cream, sautéed blueberries, lemon peel angel food cake and lemon vanilla cream.
  • Orange peel St. Honore with almond sable and chocolate crunch napoleon with hazelnut dacquoise and chocolate whipped cream.
  • Exotic cremeux shots feature raspberry compote and coconut fondant cake.
  • “On a stick” pistachio cream with toasted pistachio and vanilla mousse.

Latest News

CLIA’s Christine Duffy to Lead Carnival Cruise Lines

Cruise association CEO will begin her new post on Feb. 1.

First North American Meetings Industry Day to Take Place in April

The effort is a collaboration between U.S., Canadian and Mexican advocates.

Starwood's SPG Members to Receive Complimentary Internet

Those who book via the chain's digital channels after Feb. 2 are eligible.

Orlando Resort to Add Retail Center With Meeting Space

Westgate Lakes Retail Village at Westgate Lakes Resort & Spa will open in late 2015.

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