Category Archives: Food & Wine Festival

2013 Epcot International Food & Wine Festival: Scotland

One of the new kiosks to debut at Epcot International Food & Wine this year was Scotland. Riding on the success of Brave, it’s not surprising that this country was added. Of course, the menu had some interesting food items, and we had to try them all!

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First up is the Seared Scottish Salmon with Cauliflower Puree, Watercress and Malt Vinaigrette.

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2013 Epcot International Food & Wine Festival Kiosks & Menus

Happy Sunday, friends! Just wanted to check in and get some photos of the 2013 Epcot International Food & Wine Festival kiosks and menus up for your planning and viewing pleasure! We’ll have lots of reviews for you in the upcoming week (and we’ll need to get some more time in since we haven’t tried everything on the wish list!), so be sure to stay tuned!

Follow us on Instagram, Twitter and Facebook for photos of what we’ve enjoyed so far! We’ll be happy to share our thoughts on the items – just ask if you’re curious!

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Food & Wine Day 1 (Soft Opening) Recap

So the soft opening of a Food & Wine was an overall success! Everything I ordered was available with the exception of the Tofu in Japan. Here are the iPhone shots I shared yesterday on my voyage. Our goal was the “new” stuff. “Real” photos and write ups to come. ;) Going back for more today! My only sad faces thus far are as follows: Singapore Sling – Still makes us feel like we’re drinking paint thinner. Scotland’s Salmon – loved the cauliflower, but we just can’t do cooked salmon. The Haggis – flavor was fine, but kind of dry. I liked it more in the second and third bites.

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Brazil: Seared Scallop with Ragout of Tomatoes, Peppers & Hearts of Palm; Crispy Pork Belly with Black Beans, Onions, Avocado & Cilantro

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Argentina: Beef Empanada

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Australia: Pavlova

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It’s Time for Epcot International Food & Wine Festival!

It’s fairly well known that the day before the official start of Epcot International Food & Wine Festival (Friday, Sept. 27, 2013) that kiosks soft-open and guests can get a bit of a sneak peek at the offerings. Cast Members use the day as a final “dress rehearsal” to make sure the event goes as smoothly as possible. I’ve found in the past that most items are available, but there are a few that don’t make their appearance until the first day. Keep your eyes peeled should you be visiting!

We’ll be sharing pics LIVE from the 2013 Festival starting TODAY, and tomorrow, Friday, September 27th, so be sure to follow along on Instagram, Twitter and Facebook!

For 2012 Food & Wine coverage, you can find the reviews here. For 2013 information, click below!

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2013 Must-Eats at the Epcot International Food & Wine Festival

With Epcot International Food & Wine Festival a week away from its official start, I suppose it’s time for me to really start taking a look at the menus and planning what I want to try. ;) I’m always excited for the new offerings, and there are some returning dishes that I look forward to sampling again. There are also some items from last year I didn’t try, so I’ll be on the lookout for them as well. For 2012 Food & Wine coverage, you can find the reviews here. We’ll be sharing pics LIVE from the 2013 Festival as well, so be sure to follow along on Instagram, Twitter and Facebook!

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I didn’t get to try the Trick’n Chick’n Curry with Basmati Rice featuring Gardein™ Chick’n Breast last year. While I wasn’t a fan of the Chili Colorado served, I’m certainly open to give the returning Chick’n dish a try. The Chocolate Cake with Coconut Mousse and Passion Fruit Sauce sounds like an interesting mix, so I’m game.

Brazil

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With Brazil serving an all new menu, I’m completely exited to get in line! I’ll definitely be ordering the Seared Scallop with Ragout of Tomatoes, Peppers, Hearts of Palm and Steamed Rice as well as the Crispy Pork Belly with Black Beans, Onions, Avocado and Cilantro. While I’d like to try the Cerveharias Kaiser Brewery Xingu Black Beer, I’m afraid the Florida heat might deter me from ordering it until later in the Festival.

Argentina

I haven’t ordered the Beef Empanada since the 2011 Festival, so I’m looking forward to revisiting it. The Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée is a favorite of Matt’s especially, so it will almost certainly be making its way into our stomachs.

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Tables in Wonderland: Inaugural Edible Orlando Field to Feast Dinner

We are delighted to share with you news of a very special event! Though the event is not hosted by Tables in Wonderland, it is for a wonderful cause and will feature our fantastic Walt Disney World® Resort Chefs!

We hope you’re as excited about this event as we are!

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Inaugural Edible Orlando Field to Feast Dinner
Benefitting the Kid’s Café program of Second Harvest Food Bank of Central Florida
Starring Walt Disney World® Resort Chefs
4-7 p.m. Sunday, October 27
Long & Scott Farms • Zellwood, Florida

FEATURING

Scott Hunnel • Victoria & Albert’s
Brian Piasecki • California Grill
Tim Keating • Flying Fish Café
Frank Brough • The Wave … of American Flavors
Leonard Thomson • Disney Events
Jens Dahlmann • Epcot® International Food & Wine Festival
Phillip Ponticelli • Cítricos
Stefan Riemer • Disney Desserts

TICKETS

$175 each / $325 per couple
Tables in Wonderland discount does not apply.
Tickets available via EdibleOrlando.com

To directly purchase tickets:

http://www.eventbrite.com/event/8169514237/es2/?rank=49

Disney at Home: Mango Lassi

 I always love going through my Disney cookbooks, especially the ones from Epcot International Food & Wine Festival. I like seeing how the items served have evolved, especially as we’re just shy of a month away from this year’s festival! It’s been very hot and humid around here lately, and a recipe that wouldn’t heat up the house was in order. This chilled Mango Lassi from 2009’s New Delhi, India kiosk fit the bill!

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I never ordered the Mango Lassi during the Food & Wine Festival that year, but it was sounding really refreshing and would make a perfect breakfast for me. I stopped by the supermarket and picked up the simple ingredients needed: mangoes, yogurt and milk. (A pinch of salt is in the recipe as is optional sugar, but I opted to leave both out.) The mangoes available to me were not exactly capable of being chopped like normal as the recipe instructs, as its interior was VERY soft. But hey, this wasn’t going into a fruit salad and didn’t need to be pretty, so I scooped the contents out and put them into the measuring cup. The two mangoes yielded the two cups needed, and they weren’t stringy so I didn’t need to press them through a sieve.

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