In the outdoor mall, tables and stages stand in a ring under the open sky or beneath white tents. People drift around the circle, clutching cocktails in plastic cups and eye-catching Vietnamese sandwiches on their paper plates as they spy more must-grab food-and-drink samples from the area's best hotels. Though it started 26 years ago, Bacchus Bash hasn't drifted from its original aim to let the populace revel in the offerings of local hospitality establishments while funding high-school and university students studying in the industry. Since its inception, the festival has grown from 20 vendor booths with one entertainment stage to encompass 100 booths helmed by upscale local restaurants and bars alongside six entertainment stages.
Among the must-experience flavors of the fest is the tongue-wilting bananas foster by Chef Jean Louis of the Royal Plaza Hotel, which has won Best Dessert at the fest for the past 10 years. Other restaurants' teams showcase flavors such as American and Vietnamese barbecue, which are up for fest awards such as Best Original Drink and Most Interactive Booth. Live music from talents that include local barefoot folk singer Alan Byrd and country-western rock quintet Think Big streams from the entertainment stages, as well as the dueling ivories of two pianists from Howl at the Moon. The organizing party, Central Florida Hotel & Lodging Foundation, further immerses guests in its services with a travel, tourism, and dining silent auction, offering up more than 200 prizes to further raise funds for its students.