I attended today’s
“Brunch With…” event. The featured chef today was Fabio Viviani. You’d most likely know him from two seasons of Top Chef but he’s also been on other shows as well. Overall, I enjoyed it very much (I should note that I am a Top Chef superfan) but I’m still a little on the fence about this format in which it’s a Q&A with the chef vs. seeing them cook anything. You do get to try one of their dishes, however. And I do continue to like that it is held in the World ShowPlace where the only people admitted are those with tickets - it just feels more special than the events "back in the day" where there were bystanders on the other side of the hedge dividers sitting on benches and listening/watching for free.
For
@SarahInMN and anyone else wondering about logistics, here’s how the day went for me. Of course they could always change up their procedure so take it with a grain of salt. The event was due to start at 11:30am. Around 10:35 am I walked past World ShowPlace (between the Canada and UK pavilions) and the big gate was closed and no CMs were at the info booth yet (on the left by the umbrellas - they wheel out a desk).
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All the food kiosks along this stretch were already open so I walked a bit and got a mimosa and then came back to World ShowPlace ~10:50. At this time the big gates were open (doors into the building itself closed) and there were two CMs at the info kiosk on the left. I asked about check-in and was told that it would begin at 11. I went over to the UK for a minute and came back ~10:55 and they had just begun checking in – you go through the big gates and there will be a registration table set up. You only had to give your name – I didn’t have to show ID. You were given a paper ticket with your table name on it but it was never collected or checked again.
I specifically asked and was told that tables were pre-assigned. I heard them tell several other parties that as well. I did, however, also overhear a party of 3 who had purchased their tickets separately and they were able to rearrange the seating so they could be together. Tables are assigned but your seat at the table (six seats at each table) are first-come-first-select. I lucked out with a table front and center. As an aside there are five rows of five tables – each with 6 seats set so that no one has their back to the stage. Not all tables were full for this event but I believe it was shown as sold-out. They use the very same room and table set-up for other events throughout the day so perhaps the culinary and beverage demos are structured to allow more participants. The first picture is taken from the middle of the room - looking straight on with the doorway directly behind me. The second is the right part of the stage. The third is the left part of the stage (the left portion was never used for this event).
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After check-in, we were told we could either “hang out” and that they’d open the doors at 11:15 or we were welcome to come back closer to 11:30. I opted to wait and it was hot. They do have a tent-like structure that provided shade but it also blocked any breeze. They ultimately didn’t open the doors until 11:25 or so.
We were greeted at the door with a glass of prosecco. As with last year, there would be no refills. I understand why they wouldn’t want to offer a “bottomless” option but I’m sticking with my feedback from last year that at $165 per person and a 2-hour event, they could have offered a refill but it was fine. They did come around and refill the water, orange juice and coffee regularly.
A little after 11:30 the host came out to intro the event, explain the format, and offer her standard toast. First we’d get some food from the buffet, then a conversation with Fabio and then mid-way through the conversation they’d serve his dish. Here was the menu. In years past the core menu has remained the same for all events and only the chef-specific item has differed. I’m not a big breakfast person but I really enjoyed everything I tried today. They called us up table by table to avoid buffet chaos.
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After ~40 minutes, the host came out and introduced Fabio. He was awesome. Really engaging and great storyteller. The host was fine but I’m not sure how this event goes with a chef who isn’t as extroverted. Unlike last year, there was no opportunity to submit questions but the conversation flowed well without any lulls. Fabio’s dish – tiramisu french toast -- was delicious.
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They wrapped up the conversation ~1 and from 1-1:30 were the photo opps. They again called us up by table although some decided to get up ~10 min before the conversation ended to be first in line. At this point all the food has been removed and there are no more refills on anything … in fact they’re actively clearing tables in order to turn the room around for a 2:30 demo. Our table was last and I took my picture right around 1:25. There was a photo pass photographer available and also CMs who would take your phone. They definitely tried to keep the line moving. He did sign things but there wasn’t a table so he had to hold it in his hand to sign (most seemed to have him sign the menu but I saw a few had his books -- as an aside books were available for sale in Port of Entry but not in World ShowPlace).
He was scheduled to do a general book signing over in the Port of Entry store beginning at 1:30. I stopped in there for something else and asked about the process. I was told that you have to sign up in person on the day of. Not sure what time the store opens - it was open at 10:40 today when I was over there. There was no discernable queue and the store is pretty crowded so I'm not sure how they were going to manage everything. I saw that they were also doing a bottle signing there later in the day. And I know someone in this thread asked about purchasing bottles of wine – they have replaced several shelves of merchandise with various wines.
All in all, I had a great time and am really glad that I had the opportunity to see Fabio. He was even more awesome than I hoped he'd be. The food was very good but probably not $165 good so if not a fan of the chef, I’m not sure what the feedback would be. If looking for the best available brunch, I'd rank California Grill and Wine Bar George above this … but I did feel like the food was improved and options elevated vs. last year. I approach this event as an opportunity (albeit a splurge) to see a chef I'm a fan of and if the buffet food is good it's an unexpected bonus -- which it definitely was this year.
Happy to answer any questions if anyone has any – but again, they could switch up the process.