Finally! 2016’s Epcot “Food” & Garden Festival FULL MENUS Arrive!

I was quite disappointed earlier this week.  You see, Disney updated their Flower & Garden web page by merely listing the names of this year’s Outdoor Kitchens.  Like you, I had anxiously been awaiting their full menus!

Oh, they added descriptions to that page – verbiage that revealed some of what they plan to serve this Spring by way of delicious dishes.  To name what they published  as “menus”, however, would have been a big stretch.

By now, the full menus have appeared elsewhere on the ‘net, but, this morning, I noticed a new link on Disney’s site – “Download the 2016 Garden Passport”.  Instead of a short rundown of this year’s Outdoor Kitchens, the booklet reveals it all!

So, you know me … I’m all about the entrees.  What exactly is Epcot serving this year?  Let’s dine!

SUNSHINE SEASONS (The Land)

  • Oak-grilled Vegetable Flatbread
  • Tomato and Cucumber Salad

URBAN FARM EATS (Near Pineapple Promenade)

  • Watermelon Salad with Pickled Onions, B&W Gourmet Farms Baby Arugula, Feta and Balsamic Reduction
  • Vegetable and White Bean “Naanwich” with Arugula Pesto and Oven-dried Tomatoes featuring Seeds of Change® Quinoa, Brown & Red Rice
  • Seared Pork Tenderloin with Mushroom Ragoût, Spring Vegetables and Marble Potatoes
IMG_8244

Watermelon Salad

PINEAPPLE PROMENADE (World Showcase Promenade)

  • Spicy Hot Dog with Pineapple Chutney and Taro Chips
  • Pineapple Soft-serve
IMG_8304

Spicy Hot Dog

LA ISLA FRESCA (World Showcase Promenade)

  • Jerk-spice Grouper or Chicken with Mango Salsa, Chayote and Green Papaya Slaw with Lime-Cilantro Vinaigrette
  • Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
  • Tres Leches with Guava Purée

JARDIN DE FIESTAS (Mexico)

  • Tacos de Camarón – Tempura Shrimp Tacos served with Hibiscus Flower, Caramelized Onions and Habanero Sauce
  • Corn Tortilla Quesadilla served with Roasted Mushrooms and Zucchini Blossom topped with Green Tomatillo Sauce
  • Flan de Rosas served with Hibiscus Reduction

LOTUS HOUSE (China)

  • Gaoli Beef Bun
  • Beijing-style Candied Strawberries
  • Vegetable Spring Roll with Orange Sauce
Vegetable Spring Roll

Vegetable Spring Roll

BAUERNMARKT: FARMER’S MARKET (Germany)

  • Chicken Fricassee with Green Asparagus and Peas served with Uncle Ben’s® Rice Pilaf
  • Currywurst with Paprika Chips – Roasted Bratwurst with Curry Ketchup and Paprika-spiced Chips
  • “Armer Ritter” – Egg Battered Toast with Cherry Compote and Powdered Sugar

PRIMAVERA KITCHEN (Italy)

  • Pollo alla Parmigiana – Breaded Breast of Chicken Parmigiana, Tomato, Parmesan and Mozzarella Cheese
  • Mezze Lune Primavera – Egg Pasta stuffed with Ricotta and Spinach in a Creamy Sauce with Spring Vegetables and Pecorino Cheese
  • Cremoso al Pistacchio – Pistacchio Cream, Strawberries and Mascarpone Cream

THE SMOKEHOUSE: BARBECUE AND BREWS (The American Adventure)

  • Pulled Pig Slider with Crispy Onions and Coleslaw
  • Smoked Pork Ribs with Roasted Corn Salad
  • Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños
  • Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans
IMG_8249

Beef Brisket Burnt Ends Hash

HANAMI (Japan)

  • Frushi – Fresh Pineapple, Strawberry and Melon Rolled with Raspberry Coconut Rice, sprinkled with Toasted Coconut and Whipped Cream on the side
  • Chicken Edamame Bun – Steamed Bun filled with Chicken and Edamame and topped with Curry Sauce
  • Beef Teriyaki Udon – Thin-sliced Beef, Onions and Noodles tossed on the grill with Soy and Ginger
Frushi

Frushi

TASTE OF MARRAKESH (Morocco)

  • Harissa Chicken Kebab with Sweet Couscous Salad
  • Falafel Pocket with Cucumber-Tomato Salad and Tahini Sauce
  • Baklava

FLORIDA FRESH (Between Morocco and France)

  • Kale Salad with Dried Cherries, Almonds, Goat Cheese and White Balsamic Vinaigrette
  • Shrimp and Stone-ground Grits with Andouille Sausage, Sweet Corn, Tomatoes and Cilantro
  • Florida Larder Board – Orlando-made Ricotta Cheese, Cahaba Farms Micro Onions, Extra Virgin Olive Oil and Balsamic, Country Pâté and House-made Pickles
Shrimp and Stone-ground Grits

Shrimp and Stone-ground Grits

FLEUR DE LYS (France)

  • Tarte à l’Onion Alsacienne – Alsatian Onion Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Puff Pastry Crust
  • Cassoulet au Confit de Canard – Pulled Duck Confit with Braised Flageolet Beans
  • Macaron Chocolat Framboise – Large Raspberry Macaron with Chocolate Fudge and Raspberry Jam

CIDER HOUSE (United Kingdom)

  • Land-harvested Field Greens with Apples, Dried Blueberries, Stilton Cheese and Apple Cider Vinaigrette
  • Pear Cider-brined Shredded Corned Beef with Braised Cabbage and Pears and Branston Dressing
  • House-made Potato and Cheddar Cheese Biscuit with Smoked Salmon Tartare
  • Freshly Baked Lemon Scone with Crème Fraîche and Mixed Berries

There, you have it, my friends!  Start building your menus!  The festival runs from March 2nd to May 30th.  Epcot is serving a lot of goodies, and they’re giving us plenty of time to enjoy it all!

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