2014 Food & Wine: Ireland

I’ve seen lines stretching all the way to Canada for Ireland’s kiosk at the Epcot International Food & Wine Festival. This place can get just plain insane. If you’re set on ordering from Ireland, I typically recommend getting there early.


The Kerrygold Cheese Selection has gone up in price by 25 cents, but the Lobster and Seafood Fisherman’s Pie and Warm Chocolate Pudding remain unchanged. The Warm Chocolate Pudding now features Kerrygold Irish Cream Liqueur Custard as opposed to Bailey’s.


The Kerrygold Cheese Selection wasn’t a top pick for us last year. The bread had excessive flour, and the cheeses were all very similar to us. The chutney had a sour note I didn’t care for. I think one of the best things it has going for it is being a vegetarian dish that’s not a dessert. It wasn’t something we felt the need to revisit this year.


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Mouse Bites for October 19, 2014


We had a lot of Epcot International Food & Wine coverage for you again this week, and we’re just about done with our posts from the Festival (pending any additional updates, of course!). For a quick reference to our reviews, click here. This week we covered Desserts & Champagne, Mexico, Belgium, New Zealand, Australia, South Korea, Fife & Drum Tavern, Refreshment Port, and Hawai’i. We also headed to Festival Center for a Culinary Demonstration with Andrew Zimmern. Finally, we took a look at Fall Food and Pumpkin-Flavored Treats at Disneyland and, here at WDW, Trattoria al Forno’s new menu.

Now let’s take a look at what our friends have been up to!

Suvir-Cooking-11-12-11Suvir from our presentation way back in 2011

Sarah of Gluten-Free & Dairy-Free at WDW shares her experience at Suvir Saran’s Culinary Demonstration.


Nick and Nora of Extra WDW Magic review Andrew Zimmern’s Culinary Demonstration.

kona-cafe-macadamia-pineapple-pancakesMacadamia-Pineapple Pancakes from Kona Cafe

Ryan of Main Street Gazette heads to Kona Cafe for breakfast.


Adam and Andrew of Disney Hipster Blog are disappointed by the Vegetarian Lasagna at 50’s Prime-Time Cafe.

the-wave-nueskes-gritsTillamook Cheddar Cheese Grits at The Wave

Alexis of  Gluten-Free in Orlando enjoys breakfast at The Wave, and her daughters make a great observation of how it feels like fining on the Disney Dream!

Thank you for stopping by, and we’ll see you tomorrow! Enjoy the rest of your weekend! :D

2014 Food & Wine: Hawai’i

Hawaii’s food offerings haven’t changed (with the exception of price) since its introduction to the Epcot International Food & Wine Festival in 2011. With the popularity of the kiosk, there would likely be some uproar if the menu were to replace either of the items, especially the Kalua Pork Slider.


The Slider is up 25 cents, and the Poke is up 50 cents over last year.


The Kahlua Pork Slider is topped with Sweet-and-Sour Dole Pineapple Chutney and Spicy Mayonnaise. This is one of Matt’s favorites, and while we haven’t ordered it yet this year, I’m sure it will make it into the mix before the festival ends. Otherwise, I’ll be put to work making it at home. Well, chances are that will happen regardless… ;)


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2014 Food & Wine: Refreshment Port

If you’re looking for some unique Epcot International Food & Wine Festival foods, skip Refreshment Port. I don’t like to be so blunt, but it’s true. As a general rule (though we do at times stray), I recommend staying away from the structures that are part of Epcot year-round, put up some Food & Wine banners, add a drink and/or snack, and call it a day.


Yes, they do advertise “Special Festival Offerings,” but they’re really not that special, nor are they a great value.


The Croissant Doughnut is available year round here, but if you’re not going to be back to Epcot any time soon and have been wanting to try (or revisit) one, by all means, hop on line.


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2014 Food & Wine: Fife & Drum Tavern

Guess where we ordered our first drink of the Epcot International Food and Wine Festival, way back on preview day. We made it all the way to The American Adventure pavilion, and it was hot. Disgustingly hot.


I sought refuge at the Liberty Inn, while Matt headed over to Fife & Drum Tavern for a beer. But not just any beer. Hanson’s Mmmhops Pale Ale. I recall several years ago when the brew was first announced, and I couldn’t help but laugh.  I wasn’t into Hanson in their heyday (nor am I today), but pretty much everyone knows the refrain to “Mmmbop”. It can get stuck in your head, like Macarena. Geez, the 90s were trying to kill us…


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Culinary Demonstration with Andrew Zimmern

Last weekend, Matt and I headed back to Festival Center, where a couple weeks prior we had seen Robert Irvine, for our second Culinary Demonstration of the Epcot International Food and Wine Festival. This time, we would be seeing Andrew Zimmern.


Matt and I saw Andrew for his demo back in 2010, and were able to briefly meet him during his book signing afterwards. We were excited to see his name when looking through the list of culinary demos (PDF) that would be offered this year, and even more so when we saw he would be preparing venison. Time had passed since booking, demo day arrived, and we got in line shortly after noon for the 1pm presentation. Cast Members were setting up, and at each seat, the recipe for the dish to be presented was placed. Matt told me not to peek at the recipe, so naturally I did peek. I then looked at him and he could see something was wrong. I uttered, “Simple. Shellfish. Paella.”

I quickly pulled up the demo PDF and verified that seafood was originally not on the menu, and the protein was in fact supposed to be venison. Word of the change spread throughout the line. I’ll talk more about this at the end of the post, though. Let’s move on to the demo!


Pam Smith first introduced Fabian to talk about the Santa Ema Reserve Merlot we would be served. He talked about the fruity notes… cherry, plum… How it would pair with the dish… Some joke about the movie Sideways


2014-food-wine-culinary-demo-andrew-zimmern-santa-ema-reserve-merlotEmpty display bottle

Here’s a look at the Santa Ema. Just kidding! I neglected to take a picture, apparently. It pretty much looked like this glass of Cambria 2012 Julia’s Vineyard Pinot Noir from Robert Irvine’s demo. There was nothing wrong with the wine, just nothing I’m rushing out the door to buy.


Andrew was introduced, said hello, and jumped right into his demo.


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2014 Food & Wine: South Korea

Last year, the Kimchi Dog was introduced to the South Korea kiosk at the Epcot International Food & Wine Festival. The sausage used for the dish was not a typical “Disney dog,” but a special type made in Tampa specific for the festival. I was excited to try the new dish, and it didn’t disappoint.


Seeing it return this year, I was hoping that they didn’t sub out the sausage, and fortunately, they did not (at least from what I could tell). The Roasted Pork Lettuce Wrap remains, and while it was perfectly fine, it’s not something that I’ve ordered since the kiosk’s introduction in 2010. Prices are up 25 cents each on the food items, and the Soju Fruit Slushy is up 50 cents.


My Kimchi Dog this year was a bit less mustard sauce than last year, but it still brough a kick to it. The “kimchi” is more like a quick-pickle, but still added some necessary crunch to the dog.

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