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EPOCT Food & Wine Festival - The Booths
EPOCT Food & Wine Festival - The Booths
This is the second part of my review of the EPCOT Food & Wine Festival. The first part dealt with the general information about the festival, this part now looks at the booths and what they have to offer. The third part of this series will give my personal view of some of the items on offer that I have tried over the years. Each time we go we try to sample all the new countries for that year to build up a new list of favourites.
Disney calls the food booths ' international marketplaces”. The dishes are served in quite small portions, as you will see from the photos, and the average cost is about $5. The list of ‘countries’ also includes some each year that are unique to Disney.
These include Desserts and Champagne, Brewer’s Collection and Hops & Barley. The food served at these ‘countries’ is really just bar food or desserts so I mostly avoid them for other tastes.
Also for the first time this year there was a Cranberry Bog display. This tells the story behind how the cranberry is grown and finally reaches your table as juice. If you don’t know how they harvest all the berries then this is a display that you must see.
Even if the countries with Pavilions around the World showcase have booths then still check them out. As you will see from the menu list below that they offer different tastes to the main restaurants. I have listed below the main items for each county while leaving out the drinks that are offered at each one.
Just remember when you start your journey round the stands you need to have plenty of $5 bills with you because this is not a low cost adventure.
Beef Empanada and Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée
Shrimp on the Barbie with Pepper Berry Citrus Glaze and Grilled Lamb Chop with Potato-Goat Cheese Salad and Shiraz Reduction
Steamed Mussels with Roasted Garlic Cream & Baguette and Freshly Baked Waffles with Berry Compote and Whipped Cream
Feijoada - Black Bean and Pork Stew and Seared Mahi Mahi with steamed Rice, Hearts of Palm, and Coconut-Lime Sauce
Canadian Cheddar Cheese Soup, Maple and Moosehead-Beer Glazed Salmon with Barley Salad and Chicken Chipotle Sausage with Sweet Corn Polenta
Ropa Vieja (Braised Beef) with White Rice and Jerk spiced Chicken Drumstick with Mango Salsa
Black Pepper Shrimp with Sichuan Noodles, Pork Pot Stickers and Xinjiang Barbecue Chicken Stick
Desserts & Champagne
Lemon Chiffon, White Chocolate Macadamia Mousse with Dark Chocolate Pearls, Tres Leches Verrine, Soft Serve Vanilla Ice Cream with Grand Marnier and Dessert Trio
Escargots Persillade en Brioche, Coq au Vin sur gratin de macaroni and Crème Brulée au Chocolate au Lait
Goulash Suppe, Nürnberger Sausage in a Pretzel Roll and Apfel Strudel with Karamell Sauce and Vanilla Sauce
Greek Salad with Pita Bread, Griddled Greek Cheese with Pistachios and Honey, Chicken Souvlaki with Tzatziki and Dannon Greek Yogurt Parfait with Strawberries
Kalua Pork Slider with Sweet and Sour Pineapple Chutney and Spicy Mayonnaise andTuna Poke with Seaweed Salad and Lotus Root Chips
Lobster and Scallop Fisherman’s Pie, Kerrygold Cheese Selection with apple chutney and brown bread and Warm Chocolate Lava Cake with Baileys Irish Cream Ganache
Cappellini con Gamberi Piccanti - Pasta with Spicy Shrimp, Ravioli Di Formaggio All’Emiliana and Cannolo Al Cioccolato- Chocolate Covered Shell Filled with Ricotta, Chocolate, and Candied Fruit
Spicy Tuna Roll, California Sushi Roll, Tuna and Salmon Sensation and Pork Kakuni
Rib Eye Tacos and Shrimp Tacos
Kefta Pocket - Beef in a Pita Pocket, Harissa Chicken Roll and Baklava
Seared Sea Scallop with Kumara-Red Curry Puree and Apple Radish Salad and Lamb Slider with Tomato Chutney
Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream and Golabki, Pork Stuffed Cabbage
Calamari Salad with Fennel, Olive Oil, and Smoked Paprika, Linguica Sausage with Onions, Peppers, and Olives and Pastel de Nata
Taste of Scandinavia — Shrimp Salad, Cured Salmon and Herring, Swedish Meatballs with Lingon Berries and Rice Pudding with Driscoll’s Only the Finest Berries
Shrimp Cake on a sugar cane skewer with Singapore Noodle Salad and Coconut-Braised, Beef Rendang with Jasmine Rice
Bunny Chow, Vegetable Curry served in a Bread Loaf and Seared Filet of Beef with Smashed Sweet Potatoes and Braai Sauce
Lettuce Wraps with Roast Pork and Kimchi Slaw and Boolgogi BBQ Beef with steamed Rice and Kimchi
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