Feeling lucky? Now through September 29, enter our GIVEAWAY for a chance to win a copy of the 2017 edition of The Unofficial Guide: The Color Companion. But first more about the culinary treats awaiting you at this year’s International Food & Wine Festival at Epcot.
Are you ready for the 2016 Epcot International Food & Wine Festival? This year, visitors are able to eat their way through World Showcase for a total of 62 days, up from last year’s 53-day affair. From September 14th through November 14th, guests can enjoy the most popular event of the year and feast at more than 30 marketplace kiosks in the pavilions around World Showcase and in Future World. Admission to the festival is included in the park ticket. The food at the marketplace kiosks ranges between $4 and $8; the good news it that many booths accept the snack portion of the Disney Dining Plan for payment.
The festival is a food aficionado’s paradise. While wines, spirits, and craft beers are also offered, the best part is sampling the mouthwatering delicacies dished out by celebrity chefs. This year, the crew of The Chew—Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz—are back. Newcomers to the festival are Maneet Chauhan (a James Beard Award of Excellence winner), Geoffrey Zakarian (Iron Chef and Executive Chef of several restaurants in New York City, Atlantic City, and Miami), Duff Goldman (the chef who created the cake for President Obama’s Commander-in-Chief Ball), Elliott Farmer (Food Network Cutthroat Kitchen star), Graham Elliot (chef and owner of the Graham Elliot Bistro in Chicago), and last, but certainly not least, Masaharu Morimoto (of Morimoto Asia, the restaurant at Disney Springs).
The Chew Collective, located in Future World, offers Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese; and Peanut Butter and White Chocolate Mousse with a Caramel Drizzle.
At the Mexican pavilion kiosk, sample south-of-the-border specialities such as Taco de Camarón (Battered Shrimp served over a Flour Tortilla with Crispy Purple Cabbage and Chipotle Mayonnaise) and Barbacoa Enchilada (Corn Tortilla filled with Beef Barbacoa and covered with Oaxaca Mole).
In France, the soup du jour is a Soupe à l’oignon au Gruyère et Cognac (Gruyère and Cognac Onion Soup). Boeuf Bourguignon (Cabernet Sauvignon-braised Short Ribs with Mashed Potatoes), an Escargot Croissant, and Crème Brûlée round off the menu.
Some other highlights are Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato, and Pap (Africa); Beijing Roasted Duck in a Steamed Bun with Hoisin Sauce (China); Spicy Tuna Poke with Seaweed Salad and Nori Rice (Hawaii); Lamb Meatball with Spicy Tomato Chutney (New Zealand); Beef Empanada (Patagonia); and, of course, the very popular Waffles with Berry Compote or Warm Chocolate Ganache with cream on top (Belgium).
New this year are the Chocolate Studio (Future World), tempting visitors with Red Wine Chocolate Truffle, Ghirardelli® Chocolate Raspberry Torte, and Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel, and the Islands of the Caribbean kiosks with fusion food such as Jamaican Beef Patty, Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions, Pescado con Coco (Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce), and Quesito (Puff Pastry with Sweetened Cream Cheese and Guava Sauce).
Another addition is the Wine & Dine Studio kiosks located in Future World. Signature dishes are Pork Tenderloin with Cannellini Bean Ragoût and Zinfandel Reduction; Seared Scallop, Truffled Celery Root Purée, Brussels Sprouts, and Wild Mushrooms featuring Melissa’s Produce; Trio of Artisan Cheeses (La Bonne Vie Goat Cheese served with toasted Craisin Bread, Karst Cave-aged Cheddar Cheese served with Fig Compote, and Statesboro Blue Cheese served with Spiced Candied Walnuts); and the Artist Palette of Wine and Cheese Trio of Artisan Cheeses paired with Conundrum White Blend 25th Anniversary, Kurt Russell’s GoGi “Goldie” Chardonnay, and Robert Mondavi Maestro Red Blend.
Also in Future World, and new this year, is Greenhouse Guru hosted by Village Farms, a greenhouse grower from Florida. We can’t wait to try Duck Confit with Creamy Polenta and Fire-roasted Salsa, and the Chilled Tomato Gazpacho with Lump Crab Meat. Vegetarians will want to try Heirloom Tomato Salad with Goat Cheese, Aged Balsamic Vinegar, and Micro-Basil and the Mini San Marzano Tomatoes.
Don’t miss the Eat to the Beat concerts held at the American Gardens Theater in the American Adventure Pavilion. The concerts are held three times a day at 5:30 p.m., 6:45 p.m., and 8 p.m. They are a great way to end your day at Epcot. The concerts are popular, so grab a drink and a bite, and line up about 45 minutes prior to the show. Check out the complete lineup here.
The Festival Center offers culinary demonstrations, beverage and cheese seminars, mixology classes, and, of course, Food & Wine merchandise. Some of the events at the Festival Center carry a fee of $15.
Celebrity chef demonstrations come with a $129 price tag. Premium events range from $40 for the Parisian Breakfast on select Saturdays to $169, $199, and $329 for the annual highlight, the Party for the Senses held October 1st, 8th, 15th, 22nd, 28th, and 29th, where chefs from around the world prepare specialities at more than 50 tasting stations.
This year, Disney takes the festival outside of Epcot and into its resort hotels. Brunch with a Twist is offered at Disney’s Grand Floridian ($169), The Secrets of Flavor is a three-course lunch available at Yachtsman Steakhouse at Disney’s Yacht Club Resort $129), and a Behind the Scenes tour of Trader Sam’s Grog Grotto comes with a lunch and a tropical cocktail mixology demonstration ($99). For more information and to book events, call 407-WDW-FEST (407-939-3378).
If you want to take a tour of Epcot and Walt Disney World while browsing over hundreds of full-color photographs, check out the 2017 edition of The Unofficial Guide: The Color Companion, now available.
Feeling lucky? Enter our GIVEAWAY for a chance to win this amazing keepsake!