Food & Wine ’15? A Parting Shot!

Good morning, my friends!  One last festival blast coming your way!  Food & Wine never lets go of me!

Actually, I was able to slip in one last trip to World Showcase a week or so back.  Previous to that, however, I hadn’t been back to sample Epcot’s festival cuisine since Opening Weekend!

Hey!  It has been a busy few months!

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Anyway, I learned a couple of things this time around.  First … I’m definitely not a fan of smoked salmon.  Even if it is Scotland’s Fresh Potato Pancake with Scottish Smoked Salmon.

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Oh, I had tried smoked salmon many times in the past.  I guess it is the texture of the fish that I don’t like.  I’m going to have to stay away in the future.

I also discovered that, as much as I complain about Germany, they always find a way to draw me back in.  Take their Roast Bratwurst in a Pretzel Roll, for example.

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Yes, folks.  I defied my sensibilities and sampled the brat.  I’ll never learn my lesson, I guess.

You know what?  A tzatziki martini featuring cucumber vodka and yogurt liqueur is very tasty and refreshing.  I stopped by Greece to sample this delight.

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Finally, New Zealand’s Lamb Meatball is definitely Food & Wine’s “champion” dish.

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Not to be cheated out of enjoying my favorite item one last time, and to hold me over until next year, I “doubled-down” on the lamb.  Yum!

See ya' in 2016, Food & Wine!

See ya’ in 2016, Food & Wine!

 

Food & Wine ’15 Menu “Recon”: Sustainable Chew

As I close out my marathon run through Food & Wine’s marketplaces, I want to thank you all for your support!  Thanks for sticking with me as I carved through Epcot’s festival food!

If you’ve been to Food & Wine this year – or, any year in the past – you know that it is a fantastic experience.  If you haven’t been, please put the festival on your “must do” list.  You won’t regret it!

Pork Spareribs?  Too little pork and too much bone?  Kind of, yes.  It did taste good.  The accompanying grits were very tasty.  However, call the dish “Just OK”!

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As I said in earlier posts, I’m a big fan of ravioli.  Well, let me be more specific … I’m a big fan of beef ravioli.

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The Chew’s Ricotta & Zucchini Ravioli was a good dish, but, of course, I found it to have too much zucchini and too little beef.  Likewise, I’ll call it “Just OK”!

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Food & Wine ’15 Menu “Recon”: Chew Lab

Hidden behind Club Cool, I found ABC’s The Chew … and, my very first exposure to food prepared in an immersion circulator.  It met with mixed success.

The Olive Oil Poached Salmon?  It was very good.  Fancy “dishware” for Food & Wine, eh?  Beautiful presentation, too!

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In fact, across both of the popular show’s marketplaces, this was their best entree … in my opinion, at least.  You could really taste the flavor of that olive oil!  My friends, it is “Worth a Shot”!

The Lab’s New York Strip was tasty.  At $6.25, however, we just didn’t feel that two small slices of steak were a good value.  Sorry, Chew.  We’re going to call this dish “Just OK”!

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Food & Wine ’15 Menu “Recon”: Cheese Studio and Wine Studio

Crave cheese?  Thirst for wine?  Then, wow, does Epcot have the place for you!

Tucked away on the path (near the Imagination Pavilion) between Future World and World Showcase, you can visit The Studios – both Cheese and Wine.

I love the location and set-up, Disney!  Great job!  Take a look at these “digs”, folks!

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Food & Wine ’15 Menu “Recon”: Dominican Republic

Three dishes?  Three disappointments.  Sorry, Dominican.  Label them all “Just OK”!  Why?

Take your Roasted Pork.  No, please take it.  Actually, it wasn’t all that bad, per se.  It just left us looking for some flavor.  Any flavor.  On the good side, it was pretty tender.

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The Yuca Soufflé?  It was lumpy.  Its accompanying Griddled Cheese?  Now, that was pretty good.  Maybe serve that by itself next time?

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Finally, the coconut rice that cushioned your Seared Grouper tasted phenomenal.

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The fish itself?  Well, I’d love to see the dish again … using mahi-mahi.  Something milder than grouper would be really great.

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