They’re Here! They’re Here! Food & Wine Menus Are Here!

Finally!  It’s about time!  They ARE here!

I knew it!  I knew it had to be today! I got this great preview email from Tables in Wonderland yesterday, so I just knew the menus would drop today!

First, if you want to check out any of Disney’s complete Food & Wine web pages, visit this link.  This single page, and all of its sub-links, are your passports to, in Disney’s own words, “Embark on a culinary adventure of eclectic cultures [and] global cuisines!”

You want to know all about the festival’s events, demonstrations, new experiences, and food?  Let Disney be your guide at Epcot® International Food & Wine Festival Presented by Chase®!

Oh, enough talk, Bob!  Get on with it!  What are we gonna eat!  What’s on the menu this year?!  Oh, OK, already!  Here you go!


  • Beef tenderloin tips berbere style with okra, jalapeños, tomato and pap
  • South African bobotie with turkey and mushrooms (gluten free)


  • Garlic shrimp with roasted tomatoes, lemon myrtle and rapini (gluten free)
  • Grilled lamb chop with mint pesto and potato crunchies (gluten free)
  • Pavlova: Crispy meringue shell with fresh berries and vanilla custard


  • Potato and leek waffle with beer-braised beef
  • Belgium waffle with warm chocolate ganache and whipped cream
  • Belgium waffle with berry compote and whipped cream


  • Mocequa de pescado: Regal Springs premium tilapia with coconut lime sauce and steamed rice (gluten free)
  • Crispy pork belly with black beans, tomato and cilantro (gluten free)
  • Pao de queijo: Brazilian cheese bread
  • Cocada: Brazilian coconut candy


  • Canadian cheddar cheese soup
  • Seared rainbow trout with bacon, frisee and maple Minus 8 Vinaigrette (gluten free)
  • “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce (gluten free)

F&W Filet


  • Beijing roasted duck in steamed bun with hoisin sauce
  • Mongolian beef in a steamed bun with chili mayo
  • Black pepper shrimp with Sichuan noodles
  • Chicken potstickers

Desserts & Champagne

  • Dessert Trio: Passion fruit coconut creamsicle, blueberry lime cheesecake roll and chocolate espresso opera cake
  • Guylian Belgian chocolate seashell truffles

Farm Fresh

  • Nueske’s® Pepper Bacon hash with sweet corn, potatoes, hollandaise and pickled jalapeños (gluten free)
  • Griddled “yard bird” with braised greens (gluten free)


  • Tartelette aux escargots: Escargot tart with garlic, spinach, bacon and parmesan
  • Gratin de crozet de savoie: Wheat pasta gratin with mushrooms and Gruyere cheese
  • Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes
  • Crème brûlée caramel fleur de sel: Sea salt caramel crème brûlée topped with caramelized sugar


  • Schinkennudeln: Pasta gratin with ham and cheese
  • Roast bratwurst in a pretzel roll
  • Berliner: Yeast doughnut filled with apricot jam


  • Vegetarian moussaka
  • Griddled Greek cheese with pistachios and honey (gluten free)
  • Chicken gyro with tzatziki Sauce
  • Spanakopita


  • Kālua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise
  • Tuna poke with seaweed salad and lotus root chips

Hops & Barley

  • Artisan cheese plate featuring Cabot Cloth wrapped cheddar, Purple Haze chèvre goat cheese and Cave Man blue cheese
  • Baked lobster alfredo
  • Florida grass fed beef slider with pimento cheese
  • Fresh baked carrot cake with Craisins® and cream cheese icing


  • Lobster and seafood fisherman’s pie
  • Kerrygold® cheese selection: Reserve cheddar, Dubliner with Irish Stout and Skellig
  • Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard (gluten free)


  • Ravioli alla caprese: Cheese ravioli, tomato sauce, mozzarella, parmesan and basil
  • Filetto di pollo, con funghi al marsala: Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread
  • Cannoli al cioccolato: Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit


  • Spicy hand roll: Tuna and salmon with Kazan Volcano sauce
  • Teriyaki gyoza bun: Steamed bun filled with chicken, vegetables and sweet teriyaki sauce
  • Chirashizushi: Salmon, shrimp, crab and egg served over seaweed salad and ginger rice


  • Shrimp taco: Fried shrimp, pickled habanero pepper and onions on a flour tortilla
  • Rib eye taco: Marinated rib eye, roasted chipotle salsa and grilled scallions on a corn tortilla (gluten free)
  • Sweet corn cheese cake


  • Kefta pocket: Ground seasoned beef in a pita pocket
  • Spicy shrimp roll with cilantro and mint sauce
  • Baklava

New Zealand

  • Steamed green lip mussels with garlic butter and toasted bread crumbs
  • Venison sausage with pickled mushrooms, baby arugula and black currant reduction (gluten free)
  • Lamb meatball with spicy tomato chutney


  • Beef empanada
  • Grilled beef skewer with chimichurri sauce and boniato purée (gluten free)
  • Roasted Verlasso salmon with quinoa salad and arugula chimichurri (gluten free)


  • Kielbasa and potato pierogi with caramelized onions and sour cream
  • Sauerkraut pierogi with pork goulash

Puerto Rico

  • Ensalada de carrucho: Caribbean conch salad with onion, tomato and cilantro (gluten free)
  • Carne guisada con arroz blanco: Slow-braised beef with Puerto Rican-grown rice (gluten free)
  • Friturias: Sorullitos (sweet polenta fries) and bolitas de queso (cheese fritter with mayo ketchup)
  • FlanCocho: Vanilla caramel custard with chocolate coffee cake


  • Vegetarian haggis with neeps and tatties: Griddled vegetable cake with rutabaga and mashed potatoes
  • Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free)
  • Seared sea scallop with spinach-cheddar gratin and crispy bacon (gluten free)
  • Crannachan: A traditional Scottish dessert trifle


  • Lemongrass chicken curry with coconut and jasmine rice (gluten free)
  • Seared mahi mahi with jasmine rice and “Singa” sauce

South Korea

  • Kimchi dog with spicy mustard sauce
  • Roasted pork lettuce wrap with kimchi slaw


  • Blackened Chick’n Breast, farro wheat and spicy gumbo sauce featuring Gardein™ Chick’n Breast
  • CraB’less CraB Cake with pepper slaw and Cajun remoulade featuring Gardein™
  • Chocolate-blood orange cupcake with tofu icing

Finally, although billed on Disney’s web site with a more low-key approach, the Refreshment Port will still be offering one of our favorites … a “loaded” Dole Whip!  Look for a Dole Whip Soft-serve with crème de cacao white!

My initial thoughts?

A lot of booths held to their last year’s (or the years and years and years before) menus.  I mean, really, Germany?  No creativity?

Having said that, thank goodness Australia’s Grilled Lamb Chop and Brazil’s Crispy Pork Belly are back.  Mrs. All in WDW will be very happy!

There are a few places where the item remained the same but the recipe appears different.  Most notable to me are China’s Mongolian Beef (last year’s festival “winner”, for me) and Italy’s Ravioli (my 2013 “runner-up”).  I’m not too happy about that … if it’s true.

Argentina might be gone, but Patagonia is here.  And, so are our beloved Beef Empanada and Beef Skewer.  Looks like the same recipe with a new home!

A lot of marketplaces have three, even four, “entree” offerings.  Wow!

So!  What do you think, my friends?  Are you excited?  Disappointed?  Let the “World of All in WDW” know via Facebook, Twitter, or a comment right here on this post!

Anxiously Awaiting Food & Wine Menus?

Are you anxiously awaiting 2014’s Food & Wine menus?  As you wait, check out this Disney Parks Blog post by Pam Brandon.

Complete with the recipe for Patagonia’s Verlasso Salmon, Pam tells us that this year’s Epcot cookbook will be a “Triple Threat” of tasty delights!

Then, keep stopping back to visit All in WDW today!  Maybe today will be the lucky day!  You want to see the full marketplace menus?  We’ll post ’em as soon as we can!

Now, onto that salmon …

Verlasso Salmon

Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri
Serves 6


1 teaspoon garlic salt
1/4 cup lemon juice
1/4 cup olive oil
6 (5- to 6-ounce) Verlasso salmon fillets, skin removed

For the rest of the recipe, visit Pam’s post at this link!

Rehabilitate! Ellen Lives?!

I have to be honest with you … I’m stunned!  I thought, for sure, that Ellen’s Energy Adventure was finished!  Tells you how much I know, I guess.

But, having said that, you Re-Imagineers have spoken!  If you take “Rehabilitate” and “Leave it Alone” together, almost 74% of you see this Epcot attraction’s redeeming value.

Universe of Energy

C’mon.  Be honest.  Is it just because it’s a great Epcot destination for getting out of the heat and taking a 45 minute nap?  Hmm?  Just kidding.

Here’s what some of you said:

“Rehab!  New Ellen Audio-Animatronic, new dinosaurs, shoot a new movie with Ellen, Jamie Curtis, and Bill Nye!  Keep ride vehicles!”

“Eliminate or rehabilitate to [be like] Indiana Jones [in] Disneyland!”

“It needs a big rehab, almost to the point of being a new attraction.  Energy is a bigger issue than ever, so I think the basic premise is good, but a new approach and updated science is needed.”

“Epcot is a magical place where rehabs go awry and then just sputter to a halt.  I say leave it alone … for now.”

“Replace with a 21st century “World of Communication” featuring the history and impact the Internet has made as well as the future impact of a connected world.”

Good points, all of them!  But, here’s what I think … ELIMINATE!

Wow!  Really, Bob?  Uh, yes.  In a day and age where Universal (yes, for the first time in two years, I have uttered that name) is blowing the doors off the Florida theme park industry, we’re satisfied with … Ellen?  Journey Into Imagination?  Captain EO?  We need excitement!

Want to know what’s worse?  These are merely some of the Epcot attractions in need of help.  Geez, they’re only some of the Epcot Future World attractions needing a date with WDI’s imagineers!

I haven’t really publicly sounded off about this yet, but, in my opinion, Disney is making the wrong decision by spending $500 million+ to build Animal Kingdom’s “Avatar-land”.  I mean, honestly, do we really expect Avatar to have the same splash as Universal’s Harry Potter?

To me, unless there’s a lot more money ear-marked for WDW refurbishment, those “buckets of cash” would be much better invested in bringing some of the weaker areas of all four WDW parks up to a better standard.  And, when I talk about that “standard”, I refer to a goal that’s more lofty than the excitement that will be brought on by a new Soarin’ movie.

A new Soarin’ movie will bring excitement, but how long-lasting will that be?  Eventually, after a few dozen rides, it’ll be the same old, tired movie.  How about a new Soarin’ akin to the style of Star Tours® – The Adventures Continue?

I mean, this is what you do WDI … film a bunch of new individual, separate scenes and randomly knit them into a unique, globe-hopping experience that brings joy to your Guests each and every time!  Now, there’s something that can sustain the life of an attraction!

What would I do with Ellen?  Since we’re in Epcot’s “world of the future”, I would look to that future.  How about a ride-through (walk-through) of a space station, a station on The Moon, or, hey, the very same station that we fly to on Mission: Space?

How about a simple dark ride?  Think back to the old Spaceship Earth.  Remember the descent?  What technical innovations will grace our future lives?  Show us!  Like our very-own futures, the possibilities are endless.  And, imagineers more creative than I should be able to present us with a great glimpse of what’s to come.

When it comes down to it, we need an injection of excitement.  Ellen.  Jeopardy!  It was fun.  It has also been 18 years.  18!  Time for something new, WDI.  Give it to us … please?

Rehabilitate? Or, Eliminate!

Welcome to the The Walt Disney Company, my friends!  I hope you enjoy your “career” in Disney’s design and development division – Walt Disney Imagineering!

WDI is responsible for the creation and construction of Disney theme parks worldwide, and we need your help!  Sorry to throw you into the “fire” on Day 1, but we have a huge decision to make!

Ellen’s Energy Adventure.  Should we rehabilitate?  Give it a bit of a facelift, maybe?  Should we eliminate?  Replace it altogether?  Or, should we leave it alone?  After all, we do know that it’s a great Epcot destination for getting out of the heat and taking a nap.

Ellen's Energy

Your task is a two-part job.  First, what’s your vote?  Second, if you want to rehabilitate, what do you suggest we do?  If you want to eliminate, what should take its place?  What’s your “Project Plan”?

Leave your comments on this post, on Facebook, or on Twitter!

This is what we do, folks.  It’s Imagineering.  It’s “Re-Imagineering”!  We need your help!

More Food & Wine News? It Could Be!

As I mentioned in a previous post, tickets for Tables in Wonderland’s Epcot® International Food & Wine Festival Sneak Preview “Taste Your Way Around The World” event (to be held TOMORROW NIGHT at 6:30 PM) went on sale back on June 23rd.

Well, at the time, I also commented that, “[i]f last year was any indication, I’m sure they sold out in mere minutes!”  Imagine my surprise when I received an email from Tables, this past Tuesday, giving me one last chance to buy a seat!  You mean I still have a chance, Tables?  Wow!

Unfortunately, I still can’t take them up on their offer this year, but I surely was tempted.  I even checked airfare … but, shhh!  Don’t tell Mrs. All in WDW!

Actually, when it comes to the “World of All in WDW”, your best bet for ‘2014 Sneak Preview’ coverage is to follow some of our blogging friends.  In fact, Rick Howard of Kingdom Magic Vacations will be covering the dinner. Follow him at: @TravelwithRick!

Having said all that, what’s this “new” news I promised?  Buried within Tables in Wonderland’s invitation were a few more potential festival menu items!  Yes, we might have been tossed a glimpse at a few more 2014 Food & Wine morsels!

For example, tomorrow night’s Buffet Reception will now include:

  • Terra “CraB’less CraB Cake”, Pepper Slaw, and Cajun Remoulade featuring Gardein™
  • Puerto Rico Sweet Corn “Fritters” (Sorullitos) with Mayo Ketchup
Hmm.  Sorullitos.  Is this what you have in mind, Epcot?

Hmm. Sorullitos. Is this what you have in mind, Epcot?

And, if that’s not enough, their Plated Dinner will include a Greek course of Vegetarian Moussaka!

Three more items and confirmation that Greece will return this year?  It could very well be!

So, do you remember my “way too premature” Food & Wine ’14 menu?  I have slotted in “our” three new items! Here’s the update:

  1. Tilapia with coconut lime sauce and steamed rice
  2. Sea Scallop with spinach cheddar gratin and crispy bacon
  3. Roasted Verlasso Salmon with quinoa salad and arugula chimi churri
  4. Griddled “Yard Bird” with braised greens and house-made habanero sauce
  5. Slow Braised Beef with Puerto Rican-Grown rice
  6. Crispy Pork Belly with black beans, onions, avocado, and cilantro
  7. Crispy Fried Potato Balls stuffed with pork and beef
  8. “Bacon and Eggs” – applewood-smoked, pepper-coated bacon, sweet corn, potatoes, Hollandaise, and pickled jalapeños
  9. Pork Goulash
  10. Vegetarian Moussaka
  11. Sauerkraut Pierogi
  12. Sweet Corn “Fritters” (Sorullitos) with Mayo Ketchup
  13. Brazilian Cheese Bread
  14. Bobotie with Turkey and Mushrooms
  15. “CraB’less CraB Cake”, Pepper Slaw, and Cajun Remoulade featuring Gardein™
  16. Blackened Chick’n Breast with spicy gumbo sauce

Do you remember YOUR current pre-Festival menu?  Here’s it is:

  1. Crispy Pork Belly
  2. Crispy Fried Potato Balls
  3. Braised Beef
  4. Sea Scallop
  5. Brazilian Cheese Bread
  6. “Bacon and Eggs”
  7. Blackened Chick’n Breast
  8. Tilapia
  9. Sauerkraut Pierogi
  10. Bobotie
  11. Roasted Verlasso Salmon
  12. Griddled “Yard Bird”
  13. Pork Goulash

Tell me … where do you slot in these three “new” items?  Have a great day, my friends!