Howdy, pub fans! As the Main Street crew gears up to record yet another exciting episode of Disney news, please pop back to last week’s show. I join Doug Davis and John Peters at the Pub as we discuss, among other things, Rafiki’s Planet Watch,Port Orleans-Riverside, and, of course, Food & Wine!
Most important, however, where have I been “hiding” these past 6-9 months? Plus, how quickly can I get Doug onto an emotionally-charged, high energy rant? Can I do it twice? I still “got it”, folks! Listen to the show at …
That’s right, folks. No food pics coming from me this year. For those, check out the Disney Food Blog. They do a great job of serving up Epcot’s delectable fare.
2017’s Roasted Irish Sausage!
In the meantime, after seven straight years of festival attendance, I’ve sampled a lot of Food & Wine’s best … and worst. I can’t let this unfortunate year slip by without posting my personal recommendations.
So .. if I had been able to attend this year’s “bash”, what would I have tried? Well, here it is … the 2018 All in WDW Epcot International Food & Wine Festival Top 20!
Roasted Irish Sausage – Ireland
Roasted Pork Wings – Flavors from Fire
Spice-crusted Verlasso Salmon – Active Eats
Seared Scallops – Coastal Eats
New Brunswick Slider – Hops & Barley
Lump Crab Cake– Coastal Eats
Brazilian Seafood Stew – Brazil
Lamb Meatball – New Zealand
Xi’an Pancake with Beef – China
Seafood Salad – Spain
Charred Chimichurri Skirt Steak – Flavors from Fire
Spanish-style Paella – Spain
Bloody Mary Seafood Cocktail – The Festival Center Wine Shop
Kalua Pork Slider – Hawai’i
Ropa Vieja Empanada – Islands of the Caribbean
Beer-braised Beef – Belgium
Short Rib Tostada – Mexico
Beer-braised Beef– France
Jerk-spiced Chicken Lollipop– Islands of the Caribbean
Hint – if I have highlighted an item in ‘blue’, then you can consider it on my personal list of recommendations for 2018. If you’re going to be able to go “devour” the festival, then please use thosesuggestions as a guide!
In the meantime, please pull up your bar stools at the WDW Main Street Pub. Join John, Doug, and myself as we cover all of these menus in great detail!
Which booths do we think will “rule” the party? Which get “discarded” out of hand? Who is going this year? Who is not? Find out that and much, much more at …
Hello, folks! Finally! I’m a little bit late – since these delectable menus dropped about a week ago – but better late than never, eh? Behold! The entrees and desserts of the 2018 Epcot International “Food-Fest”!
What do you think? Delicious? Enticing? To hear all about my Food & Wine plans, catch this week’s upcoming special episode of the WDW Main Street Podcast! What are my recommendations? Stay tuned to this “channel” for the show!
Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions (KA)
Spice-crusted Verlasso® Salmon with Warm Lentil Power Salad, Crushed Avocado and Sherry Vinegar (GF)
Active Eats Energy Bar Bites: a mixture of Chocolate, Nuts, Dried Fruit and Dates (V) (KA)
2016’s Loaded Mac ‘n’ Cheese!
Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa (V)
The Almond Orchard
Creamy Spinach and Artichoke Dip with Pulled Chicken, Toasted Blue Diamond Almonds and Parmesan Cheese served with Nut Thins® Crackers
Fire-roasted Tomato Hummus topped with Blue Diamond Lightly Salted Roasted Almonds and served with Blue Diamond Artisan Nut Thins® Multi-seeds Crackers
Banana Almond Soft-serve Sundae with Fresh Berries and Chocolate Almond Streusel (KA) (V)
Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)
Grilled Lamb Chop with Mint Pesto and Potato Crunchies (GF)
Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut (V)
2016’s Lamb Chop!
Beer-braised Beef served with Smoked Gouda Mashed Potatoes
Belgian Waffle with Warm Chocolate Ganache and Whipped Cream (V) (KA)
Belgian Waffle with Berry Compote and Whipped Cream (V) (KA)
Moqueca: Brazilian Seafood Stew featuring Scallops, Shrimp and White Fish with Coconut-lime Sauce and Steamed Rice
Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
Pão de Queijo: Brazilian Cheese Bread (GF) (V) (KA)
Canadian Cheddar Cheese and Bacon Soup served with a Pretzel Roll
Le Cellier Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)
2016’s Filet Mignon!
The Cheese Studio
Braised Beef Stroganoff with Tiny Egg Noodles, Wild Mushroom and Boursin Garlic with Fine Herbs Cheese Sauce (KA)
Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam; Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning; Strawberry Macaron with Boursin Pepper Cheese
Maple Bourbon Boursin Cheesecake with Maple Bourbon Cream, Caramel and Pecan Crunch (V)
Xi’an Pancake with Beef
Chicken Dumplings with Chinese Slaw (KA)
Beijing Roasted Duck Bao Bun with Hoisin Sauce
Black Pepper Shrimp with Garlic Noodles
The Chocolate Studio
Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF) (KA)
Sweet Dark Chocolate Raspberry Tart with Whipped Cream (V)
Lump Crab Cake with Napa Cabbage Slaw and Avocado-lemongrass Cream
Baked Shrimp Scampi Dip with Sourdough Baguette
Seared Scallops with Roasted Corn, Butterbean Succotash and Chili-chipotle Butter Sauce
2017’s Lump Crab Cake!
The Steakhouse Blended Burger: Blended Beef and Wild Mushroom Slider with Brie Cheese Fondue, Arugula, Truffle and Blue Cheese Potato Chip on a Brioche Bun
The IMPOSSIBLE™ Burger Slider with Wasabi Cream and Spicy Asian Slaw on a Sesame Seed Bun (V)
The Festival Center Wine Shop
Charcuterie Plate: Chefs Selection of Artisanal Meats and Accompaniments
La Bottega di BelGioioso® Cheese Plate: Crescenza-Stracchino®, CreamyGorg® Gorgonzola Dolce, and Artigiano® Vino Rosso Cheeses
Bloody Mary Seafood Cocktail: Shrimp, Bay Scallops, Mussels, Olive Salad and Crisp Lettuce in a Bloody Mary Vinaigrette
Flavors from Fire
Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds (KA)
Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso® Romano and American Grana Cheeses
Charred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro Aïoli
Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder and Mango
2017’s Roasted Pork Wings!
Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
Carbonade de Boeuf, Purée de Pommes de Terre: Beer-braised Beef with Bacon, Onion and Mashed Potatoes
Crème Brûlée à la Confiture de Framboises: Crème Brûlée with House-made Raspberry Jam (V) (GF) (KA)
Schinkennudeln: Pasta Gratin with Ham, Onions and Cheese (KA)
Taste of Greece: Chicken Souvlaki, Feta Cheese Dip with Warm Pita and Lamb Sausage with a Dill Tomato Ragu
Spanakopita: Greek Spinach Pie (V)
Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon (V) (KA)
Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise (KA)
Grilled Tuna Tataki with Seaweed Salad, Pickled Cucumbers and Wasabi Cream
Teriyaki-glazed SPAM® Hash with Potatoes, Peppers, Onions and Spicy Mayonnaise
Passion Fruit Cheesecake with Toasted Macadamia Nuts (V)
2016’s Pork Slider!
Hops & Barley
New England Lobster Roll: Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll
New Brunswick Slider: Slow-braised Beef Brisket “Pot Roast Style” with Horseradish Cream and Crispy Fried Onions on a Potato Roll with Pickled Vegetables on the side
Freshly Baked Carrot Cake and Cream Cheese Icing (V) (KA)
Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (V) (KA)
Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (V) (GF)
Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread
Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread (V)
Warm Chocolate Pudding with Irish Cream Liqueur Custard
2017’s Roasted Irish Sausage!
Islands of the Caribbean
Ropa Vieja Empanada with Tomato Aïoli (KA)
Jerk-spiced Chicken Lollipop with Roasted Sweet Plantain Salad and Mango Chutney Yogurt
Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (V) (KA)
Fritto Misto: Crispy Shrimp, Zucchini and Sweet Potatoes with a Spicy Sauce
Pollo Alla Cacciatora: Braised Chicken Thigh, Mushrooms, Tomatoes and Parmesan Polenta
Mezzi Rigatoni: Vodka Sauce, Crispy Pancetta and Parmesan Cheese (KA)
Cannoli: Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit (KA)
Teriyaki Chicken Bun: Steamed bun filled with Chicken, Vegetables and a Sweet Teriyaki Sauce (KA)
Beef Nigiri topped with Shrimp Sauce and Diced Pickled Jalapeños (GF)
Spicy Roll: Tuna and Salmon topped with Volcano Sauce
Short Rib Tostada: Corn Tortilla topped with Short Ribs, Black Beans, Salsa Verde and Spring Onion
Shrimp Quesadilla: Corn Tortilla with Shrimp, Oaxaca Cheese and topped with Spicy Guajillo Sauce and Sesame Seeds
Coconut Rice Pudding served with Mango Coulis (GF) (V)
Kefta Pocket: Seasoned Ground Beef in a Pita Pocket (KA)
Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce (V)
Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce
2017’s Hummus Fries!
Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
Lamb Meatball with Spicy Tomato Chutney
Seared Venison Sausage with Kumara Purée and Wild Mushroom Marsala Sauce
2016’s Lamb Meatball!
Shimmering Sips Mimosa Bar
Chocolate Croissant: Flaky Croissant stuffed with Chocolate
Almond Croissant: Flaky Croissant topped with Toasted Almonds
Jumbo Blueberry Muffin with Streusel Topping
Cheese Danish with Sweet Icing
Charcuterie in a Cone with imported Spanish Meats, Cheeses and Olives with an Herb Vinaigrette
Spanish-style Paella with Chorizo and Roasted Chicken
Seafood Salad with Shrimp, Bay Scallops, Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar and Smoked Paprika (GF)
2017’s Seafood Salad!
Marinated Chicken with Peanut Sauce and Stir-fried Vegetables (KA)
Seared Shrimp and Scallop Cake with Cold Noodle Salad
Red Hot Spicy Thai Curry Beef with Steamed Rice
2017’s Shrimp and Scallop Cake!
Wine & Dine Studio
Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms featuring Melissa’s Produce
Butternut Squash Ravioli with Brown Butter Vinaigrette, Parmesan Cheese and Pumpkin Seeds (V) (KA)
Trio of Artisan Cheese featuring La Bottega di BelGioioso® Cheeses (V)
La Bottega di BelGioioso Crescenza-Stracchino®
La Bottega di BelGioioso CreamyGorg® Gorgonzola Dolce
La Bottega di BelGioioso Artigiano® Vino Rosso
2017’s Seared Scallops!
Maple Bacon Funnel Cake topped with Candied Bacon (KA)
Spicy Hot Dog with Kimchi and Mustard Sauce
2017’s Spicy Hot Dog!
Beef Brisket Poutine: French Fries with Beef Brisket, Beer Cheese Sauce and Poutine Gravy topped with Crispy Onions
Sweet Potato Poutine: Sweet Potato Fries with Caramel Sauce, Mini Marshmallows and Pecans (V)
Pineapple Soft-Serve Ice Cream (V)
Pineapple Soft-Serve Ice Cream with Bacardi Coconut Rum
Croissant Doughnut Tossed in Cinnamon Sugar (KA)
Croissant Doughnut with Chocolate and Marshmallows (KA)
Croissant Doughnut with Chocolate Hazelnut Cream (KA)
Croissant Doughnut with Sprinkles (KA)
Add Chocolate, Hazelnut, White Chocolate Raspberry or Vanilla Bean Gelato for an additional charge
(GF) indicates Gluten/wheat-friendly (KA) indicates Kid-approved (Dishes designed with kids in mind.) (V) indicates Vegetarian
What time of the year is it, folks? Well, here are some hints … July 30, 2013. July 24, 2014. July 16, 2015. July 11, 2016. July 12, 2017. Huh? What?
My friends, those are the Food & Wine menu release dates for the past five years. What’s the big deal, you ask? July 15, 2018. This year’s menus have to be very close!
In the meantime, here’s a glimpse of some new things coming to this year’s party! Bon appetit!
New Brunswick Slider. Imagine Slow-braised Beef Brisket “Pot Roast Style” with Horseradish Cream, Crispy Fried Onions on a Potato Roll. There’ll be pickled vegetables served on the side. This little gem will be found at the Hops & Barley Marketplace!
Butternut Squash Ravioli with Brown Butter Vinaigrette, Parmesan Cheese, and Pumpkin Seeds. A vegetarian item, it will be served by the Wine & Dine Studio.
Charred Chimichurri Skirt Steak. Accompanied by a Smoked Corn Cake and Pickled Vegetable Slaw, Flavors from Fire will sell this delight!
Are you going to be able to attend this year’s Epcot International Food & Wine Festival? Give us “a show of hands” in the poll below!