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Spring Bloom Festival 2015

04/01/15 at 09:51pm in Spring Bloom Festival 2015
Post: #16
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Before we took our hard hat tour of Soak City on Monday, we met with Chef Paul in the Caprice Room. We spoke with him about his plans for the year, and we tasted a few of the dishes that he plans to serve at the Spring Bloom Festival.

We just posted a write-up on the KDFans blog site.

"Wit has some truth in it; wisecracking is simply calisthenics with words." -- Dorothy Parker
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04/02/15 at 03:59pm in Spring Bloom Festival 2015
Post: #17
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Hey Nicole, how does it feel to actually be appreciated by the park you've written about?

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04/02/15 at 04:37pm in Spring Bloom Festival 2015
Post: #18
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(04/01/15 09:51pm)Nicole Wrote:  Before we took our hard hat tour of Soak City on Monday, we met with Chef Paul in the Caprice Room.  We spoke with him about his plans for the year, and we tasted a few of the dishes that he plans to serve at the Spring Bloom Festival.

We just posted a write-up on the KDFans blog site.
Great write up! Congratulations on the new partnership/collaboration with KD's inner workings. Just curious, Did Chef Paul mention anything about having to drink these delicious beers inside of a tiny roped off area?

Where? Behind the rabbit?
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04/02/15 at 06:37pm in Spring Bloom Festival 2015
Post: #19
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He said they are still working on their beverage licence for the whole park. Not sure when they will make it through all of the bureaucratic hoops.

"Wit has some truth in it; wisecracking is simply calisthenics with words." -- Dorothy Parker
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04/05/15 at 07:53am in Spring Bloom Festival 2015 (Latest Edit: 04/05/15 at 01:26pm by Tony.)
Post: #20
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We went to the Spring Bloom Festival this past weekend.  The crowds were light for a Saturday, perhaps because it was chilly.  The park was decorated with sculpted flowers, butterflies, dragonflies, painted flowers, and giant eggs colored like each of the Peanuts gang. Here are some pictures.


They also had the new "houses" set up for the international food and wine portion of Spring Bloom Festival. Thess kiosks were beautifully painted and constructed. They were not too busy when went by but they had two windows in front, which will be nice when it is busy.  It wasn't clear if they intended to use one for ordering and the other for pickup, or both for everything. Regardless, the houses looked fantastic., and they were all clearly themed to their country. Each had 1-3 menu items and 2-3 beers or wines. One thing to note, they only take cash at the houses. I got one picture of the Brat on a pretzel bun. The alcohol could be consumed throughout all of international Street. There were signs that said no alcohol beyong this point on every branch off of the Eiffel Tower, and the other legs off the strip. Additionally, they had some special Spring Bloom food in the regular restaurants that we tried. I got a pic of the spring veggie pizza. Below are some pics of the houses  and the two food items.

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04/05/15 at 04:35pm in Spring Bloom Festival 2015 (Latest Edit: 04/05/15 at 04:45pm by Luke.)
Post: #21
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Pictures from today and yesterday.









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04/14/15 at 07:30pm in Spring Bloom Festival 2015 (Latest Edit: 04/14/15 at 07:33pm by Luke.)
Post: #22
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More pictures!

Switzerland booth

Planter and Berzerker

Spring Blooms and fountains

Drop Tower and Spring Blooms

Floral Clock and Carousel
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04/14/15 at 07:53pm in Spring Bloom Festival 2015
Post: #23
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Luke, as always your photos are beautiful!

Numquam ponenda est pluralitas sine necessitate! - William of Occam
I'm serious now, who here wants my job? - NASA Director James Webb
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04/14/15 at 09:40pm in Spring Bloom Festival 2015
Post: #24
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Chef Paul was on CBS 6 a few days ago showing off some of his new culinary creations for the Spring Bloom Festival.

King’s Dominion is celebrating their “Spring Bloom” Festival with new international cuisine

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04/14/15 at 10:17pm in Spring Bloom Festival 2015
Post: #25
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wait... I do not understand. That smells a lot like advertising! Theme parks don't do that!

Numquam ponenda est pluralitas sine necessitate! - William of Occam
I'm serious now, who here wants my job? - NASA Director James Webb
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04/25/15 at 08:42am in Spring Bloom Festival 2015 (Latest Edit: 04/25/15 at 08:43am by Joe.)
Post: #26
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Found an interesting article about the Spring Bloom Festival here. It provides some words with Chef Paul and a hint at what's to come in the near future.

Fredericksburg.com Wrote:Kings Dominion is giving people a new reason to come back, and it doesn’t involve a hair-raising ride or a toe-tapping show.
Cedar Fair, which owns the Doswell theme park, wants to bring up the level of food for sale at Kings Dominion, said Paul Maloney, who was hired as its executive chef last year.

“Everyone is a critic nowadays and knows their food,” he said. “We will still have fried stuff—funnel cakes and chicken fingers—but we want people to come to the park for good food. We want to make it another attraction.”

Maloney is showing off his chops during the Spring Bloom Festival, taking place every weekend through May 3. In addition to the thousands of tulips, daffodils and other flowers planted throughout the park for the event, small portions of international fare are being sold in stands along International Street.

For German food lovers, there are mini Bratwurst pretzel rolls served with pickled onions, mustard and braised local purple cabbage. From Italy, there’s Amalfi Coast lemoncello mousse with candied lemon peel, mascarpone cream and micro mint. And, for a taste of Switzerland, there’s Swiss mac and cheese with Gruyère, bacon, onions, potatoes and a fresh spring chive oil.

All three countries were natural inspirations because they’re already represented in the park, Maloney said.

He said he added two items—a seared Hawaiian ahi tuna with lilikoi-shrimp butter with garlic–ginger mayo and a Vietnamese pork banh mi sandwich—because he was stationed in Hawaii and Vietnam while serving as a chef in the Navy.

He also has friends from Jamaica, which inspired him to offer Jamaican jerk chicken over coconut rice and peas with island papaya chutney and micro cilantro.

The International Street stands will only be up during the festival, and park goers can pair the fare with 4- or 5-ounce sample size servings of beer or wine, or a 12- or 15-ounce beer. The majority of the beers are from Virginia, including Main Street Virginia Ale and Barrel Aged Scotchtown Ale from Center of the Universe Brewing in Ashland.

Sales of the food and drink at the International Street stands are cash only, and aren’t included in the new dining plans that Kings Dominion is offering this year.

Maloney is working on food offerings for different special events that will be held throughout the theme park’s season, and has created new menus for the park’s restaurants that will go into effect Memorial Day. The latter will include moonshine pulled-pork sandwiches, more side options such as pasta and Caprese salads, and new grab-and-go-desserts. There will also be a signature burger at the Jukebox Diner, along with various new seasonal funnel cake toppings.

As part of the new water park expansion, Kings Dominion will introduce Fonda’s Fiesta, an American BBQ–Tex Mex street food concept featuring unique beer options in the middle of Soak City.

Maloney and his culinary team will also occasionally take over one of Kings Dominion’s restaurants for a day to do a special menu to find out what people like.

“Some people come back 30 to 40 times a season,” the chef said. “We want them to have another reason to come back. We want to keep it interesting, to keep changing it up.”

And why not? Kings Dominion has been around since its soft opening in 1974, and officially opened May 3, 1975, with such attractions as the Rebel Yell roller coaster, Lion Country Safari Monorail and signature one-third scale replica of the Eiffel Tower.

The theme park began saluting its 40th anniversary last year and is continuing the celebration this year, with a 40th birthday bash May 3. Spokeswoman Katelyn Curry said that details are still being worked out, but the celebration will be held throughout the park.

For those who were wondering where those promised new menus are, take note of this: "[Chef Paul] has created new menus for the park’s restaurants that will go into effect Memorial Day."

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05/01/15 at 03:13pm in Spring Bloom Festival 2015
Post: #27
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Spring Bloom has been extended through Sunday, May 10th (Mother's Day). Also, that Sunday is "Bring a Friend Day" at the park.

Spring Bloom through May 10th
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05/01/15 at 04:22pm in Spring Bloom Festival 2015
Post: #28
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I wonder if that is because it is doing well, or because it isn't and they want longer exposure...

Numquam ponenda est pluralitas sine necessitate! - William of Occam
I'm serious now, who here wants my job? - NASA Director James Webb
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05/01/15 at 08:17pm in Spring Bloom Festival 2015 (Latest Edit: 05/01/15 at 08:21pm by mwhinva.)
Post: #29
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(05/01/15 04:22pm)Zimmy Wrote:  I wonder if that is because it is doing well, or because it isn't and they want longer exposure...

With the crappy weather central VA has been experiencing over the last month (cold and/or wet), it could be the latter and/or the park thought it would be nice to offer a little extra something for mother's day weekend. If you think about it, Mother's Day is the 1st major "Bring a Friend" day for the 2015 season. I would think the Food Festival could get a lot of exposure on that day. (40th Birthday celebration day as well).

I think the weather in April has been limiting the exposure to this OUTDOOR event. If the food portion of "Spring Bloom" was not being well received, I would have thought KD would have pulled the plug on it. Maybe the park needs to follow Carowinds schedule and move it up one or two weeks (start mid-April and end it mid-May).
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05/06/15 at 02:36pm in Spring Bloom Festival 2015
Post: #30
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We finally posted our review of the Spring Bloom International Food Festival. I really strongly urge everyone to try the food and drinks. Chef Paul has done some amazing things. I believe this coming weekend is your last chance this year.

I'd like to thank Luke for his amazing photography, and Zachary and Tony for their help judging the food and writing the review.

"Wit has some truth in it; wisecracking is simply calisthenics with words." -- Dorothy Parker
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