Festival of the Arts Report: Grab Your “Palette”! It’s Time to Paint … er, Eat!

Today, we welcome Evan Chaisson back to All in WDW, my friends!  A fan of both the site and the WDW Main Street Podcast, he unleashes his culinary expertise on Epcot’s (seemingly) never-ending food festival.  What’s up this today, Evan?

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The Painter’s Palate is a “must do” booth for anyone visiting the International Festival of the Arts.  Well, anyone who likes creative food with great flavor, that is!

For example, their Smoked Salmon and Cream Gâteau with Egg Yolk Cream, Paddlefish Caviar, and Micro-herbs did not disappoint.  It was packed with flavor!

Another great item was their “Gallery Bites”.  A trio of hors d’oeuvres, it was bursting with deliciousness!  Check it out …

  • Chilled Shrimp with Cucumber Cream Cheese on a Crostino
  • Traditional Deviled Egg with Candied Bacon
  • Crispy Truffled Risotto Ball with Truffle Aïoli

All of the above were “must have” morsels.  Great stuff!  Finally, we couldn’t leave without trying Palate’s “Trio of Savory Croissant Doughnuts”.  Think ‘cronuts’ covered with …

  • Chicken Salad with Shaved Fennel and Fresh Herbs
  • Whipped Boursin® Garlic and Fine Herbs Cheese with Fresh Herbs
  • Spicy Tuna with Wasabi and Seaweed Salad

Wow!  Actually, you had me at cronut, Epcot.  More “must have” stuff from a “must do” booth.  Make this place your first stop, fans!

Festival of the Arts Report: Take a Taste of “Classique Cuisine”!

Howdy, folks!  I’d like to welcome All in WDW and WDW Main Street fan – Evan Chaisson – back to the site.  He has just returned from a great family vacation in The World and has some Festival of the Arts to share.  Take it away, Evan!

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Move over, foodies.  This might be the #1 dish at this year’s festival, and, if you know us, it’s not hard to believe.  Drum roll please …

Meet Cuisine Classique’s Red Wine-braised Beef Short Rib with Parsnip Purée, Broccolini, Baby Tomatoes and Aged Balsamic!  This dish melts in your mouth, friends.  No knife necessary!  And, the rest of the item is just as good!

Our next dish – also served by Classique – was their Seared Corvina with braised Ratatouille and Lemon-Thyme Beurre Blanc.  My honest opinion?  Save your money.  The fish lacked flavor and the ratatouille was so-so.

Of course, we HAD to try dessert!  Served at a number of spots around World Showcase, it was the Artist Palette Jumbo Chocolate Chip Cookie!

If you like chocolate chip cookies – which most people should – you don’t want to miss this gem.  Almost the size of the plate, it comes with three fun dipping sauces … as well as a paintbrush with which you can decorate your cookie!

Start Your Mornings Right! Get a Dose of “Must Do Disney”!

C’mon … admit it.  You’re just like us.  The first thing you do when you walk into your Disney resort room – your “new home”, as it were – is click on the TV just so you can watch WDW’s latest presentation of “Must Do Disney”!

I mentioned this little tidbit on the most-recent episode of the WDW Main Street Podcast, but Josh and Jenna of Resort TV1 have us covered when it comes to this precious dose of Disney.

Are you craving a taste of “home”?  Do you miss hearing Stacey’s enthusiastic description of WDW’s best attractions?  Wait no more!  Sit back, relax, click the video below, and enjoy!

It’s WDW Main Street! Episode 502 – Our Sunday News … Plus, FULL “Food” & Garden Outdoor Kitchen Menus!

Hello, folks!  Welcome to The Pub!  Take a seat and join Doug and Bob as they cover all of this week’s WDW news.

Which one of them will melt down over Bob Iger’s bonus?  Is Bob really going to give the Minnie Van a try?

Finally, they cover all of Flower & Garden’s Outdoor Kitchen menus.  What cuisine grabs their eyes?  Catch it all on this exciting – jumbo length – episode!

Episode 502 – Our Sunday News … Plus, FULL “Food” & Garden Outdoor Kitchen Menus!

Get Your “Food” & Garden ’19 Menus HERE! [Tons of Food Pics!] The Festival is Around the Corner!

We’ve been waiting patiently for them, haven’t we, my friends?  In fact, I finally saw a polite question on Facebook just the other day asking when, historically, do “Food” & Garden menus get dropped.

Wait no longer, folks!  The Epcot International Flowerer, “Food”and Garden Festival is about to descend upon World Showcase, and it’s bringing the “goods”.  Tons of cuisine!  Let us know with a comment – what looks good to you!  Take a look …

Arbor at The Gardeners Terrace – NEW!

  • Fried Green Tomatoes with Blue Crab-fennel Salad, Remoulade and Smoked Paprika Oil
  • Smoked Salmon Stack with Avocados, Tomatoes, Sour Cream, Caviar and Focaccia Crostino
  • Mixed Berry Buttermilk Cake, served with Apple Cider Sorbet (V) (GF) (KA)

Flavor Full Kitchen Hosted by AdventHealth – NEW!

  • Citrus-poached Salmon with Ancient Grain Salad, Roasted Vegetables, Citrus Greens (GF)
  • From the Garden: Roasted Beets, Cashew Cheese and Micro Herbs with Lemon-oil Dressing (GF) (V)
  • Mickey Tart Peanut Butter Mousse with Strawberry Jam and Boba Pearls (V) (KA)

Bauernmarkt: Farmer’s Market (Germany)

  • Potato Pancakes with House-made Apple Sauce (V) (KA)
  • Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream
  • Toasted Pretzel Bread topped with Black Forest Ham and Melted Gruyère Cheese (KA)
  • Warm Cheese Strudel with Mixed Berries (KA)

2018’s Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream

2018’s Potato Pancakes with House-made Apple Sauce

2018’s Toasted Pretzel Bread

The Citrus Blossom – NEW!

  • Lobster Tail with Meyer Lemon Emulsion and Grilled Lemon (GF)
  • Tuna Tataki with Spicy Yuzu Glaze, Mango, Avocado and Pappadam Crisp
  • Crispy Citrus Chicken with Orange Aïoli and Baby Greens (GF) (KA)
  • Citrus Shortcake: Orange Chiffon Cake, Lemon Curd, Mandarins, Whipped Cream, Citrus Crumble (V)

Fleur de Lys (France)

  • Vichyssoise aux Concombres: Chilled Cucumber Soup (GF)
  • Tarte au Chévre: Goat Cheese Tart with Caramelized Onions on a flaky Pastry Crust (V)
  • Canard Confit à la Provençal: Braised Duck Confit with Tomatoes and Olives on Polenta
  • Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop (GF)

Florida Fresh

  • Carne Guisada with Black Bean Cake and Cilantro Lime Sour Cream
  • Spicy Blackened Shrimp and Cheddar Cheese Grits with Brown Gravy and Local Sweet Corn Relish
  • Key Lime Tart with Toasted Meringue (KA)

Hanami (Japan)

  • Frushi: Fresh Pineapple, Strawberry and Melon rolled with Coconut Rice garnished with Whipped Cream, Berry Sauce Drizzle and Toasted Coconut (V) (KA)
  • Chilled Soba Noodle Salad with Pan-seared Tuna and Wasabi Dressing
  • Karaage with Nanban Sauce: Japanese-style Fried Chicken served on a bed of Shredded Cabbage and topped with a Soy and Vinegar-based Dressing (KA)

Jardin de Fiestas (Mexico)

  • Tlacoyo: Blue Corn Masa topped with Black Bean Spread, Ground Chorizo, Queso Fresco and Mexican Cream
  • Beef Torta: Braised Beef served on a Crispy Sourdough Roll with Queso Oaxaca, Avocado, Pickled Onions and Jalapeños in a Spicy Habanero Sauce
  • Tres Leches: Milk-soaked Sponge Cake topped with Cajeta Whipped Cream and Almond Powder

La Isla Fresca (Caribbean)

  • Jamaican-braised Beef with Pigeon Pea Rice and Micro Cilantro
  • Sugar Cane Shrimp Skewer with Steamed Rice and Coconut-Lime Sauce
  • Tropical Mousse Cake: Layers of Passion Fruit Cake, Coconut Mousse and a Tropical Fruit Glaze with Fresh Pineapple (KA)

2017’s Sugar Cane Shrimp Skewer

2018’s Jamaican-braised Beef

Lotus House (China)

  • Szechuan Spicy Red-braised Beef Shank over Rice
  • House-made Crab and Cheese Wontons
  • Vegetable Spring Rolls (V) (KA)

Northern Bloom (Canada)

  • Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood Smoked Bacon (GF)
  • Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables (KA)
  • Griddled Maple Pound Cake with Warm Peach Compote and Sweet Corn Gelato featuring Burton’s Maple Syrup (KA)

2018’s Seared Scallops

2018’s Beef Tenderloin Tips

Pineapple Promenade

  • Spicy Hot Dog with Pineapple Chutney and Plantain Chips
  • Pineapple Soft-serve (V) (KA)
  • Pineapple Soft-serve Ice Cream with Parrot Bay Coconut Rum

2014’s Pineapple Dole Whip with Parrot Bay Coconut Rum

Primavera Kitchen (Italy)

  • Pizza Toscana: Rustic Italian Flatbread with Sweet Sausage, Caramelized Onion, Mozzarella, Asiago and Parmesan Cheeses (KA)
  • Pomodori Verdi e Mozzarella: Fried Green Tomatoes, Mozzarella Cheese, Balsamic Reduction
  • Tri-Colored Cheese Tortellini, Sage Butter and Chicken Veloute (KA)
  • Zeppole: Ricotta Cheese Fritters, Powdered sugar, Raspberry Sauce and Chocolate-hazelnut Drizzle (KA)

Taste of Marrakesh (Morocco)

  • Harissa Chicken Kebab with Dried Fruit Couscous Salad
  • Fried Cauliflower with Capers, Garlic Parsley and Chili-ranch Sauce
  • Walnut Honey Baklava

2018’s Fried Cauliflower

THE SMOKEHOUSE: Barbecue and Brews (The American Adventure)

  • Pulled Pig Slider with Coleslaw (KA)
  • Shredded Beef Brisket with Smoked Potato, Chorizo Fondue and Green Tomato Relish
  • Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle
  • Warm Chocolate Cake with Bourbon-Salted Caramel Sauce and Spiced Pecans (V)

2018’s Pulled Pig Slider

2018’s Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle

The Honey Bee-stro Hosted by National Honey Board™

  • Roasted Cauliflower with Buckwheat Honey Carrot Purée, Wild Rice Pilaf, Asparagus, Honey-blistered Grapes, Sunflower Brittle and Coriander Flowers (GF) (V)
  • Honey Tandoori Chicken Flatbread with White Cheddar Cheese, Charred Vegetables, Clover Honey Sour Cream and Micro Citrus Greens
  • Local Wildflower Honey-mascarpone Cheesecake with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses and Petite Lavender Shoots (V) (KA)

Trowel & Trellis Hosted by IMPOSSIBLE™ Foods – NEW!

  • Grilled Street Corn on the Cob with Savory Garlic Spread (GF) (V) (KA)
  • Farmhouse Meatball with Lentil Bread, Spinach, Marinated Vegetables, Creamy Herb Dressing (V)
  • Chocolate Pudding Terrarium with Avocado Cream, Matcha Crumb, Pomegranate and Baby Herbs (GF) (V)

Funnel Cake

  • Key Lime Funnel Cake topped with Crumbled Graham Cracker and Whipped Cream

Taste Track

  • Violet Blueberry Vanilla Croissant Doughnut

Refreshment Port

  • Coffee-rubbed Pork Poutine with Barbecue Demi-Glace, Fire-roasted Corn Relish and Cheese Curds

(V) = Vegan

(GF) = Gluten Free

(KA) = Kid Approved