2015 Epcot Food & Wine Festival

[Tri-Circle-D 2,059]

This sounds good

Pao de Queijo (Brazil): Also known as Brazilian cheese bread, also known as a large ball of cheese wrapped in a light layer of dough and baked until gooey. And each portion comes with two.

 

Agreed.  I didn't know about this item, and it sounds like something I'd like.

 

TCD

[Tri-Circle-D 2,059]

Well, I finally made it over to Epcot for a couple of hours on Sunday night, and can add a few observations.

 

My oldest daughter was in the Orlando/Jacksonville area for the past week and a half, and finally had an open evening.   Her new job has kept her much busier than any of us thought.  But, I'm glad that she had some free time so we could hit up Food and Wine.

 

The first place we stopped was at the new booths associated with the ABC show "The Chew."  I wasn't quite sure where these were located- but they're right on the spot where the butterfly garden is set up for the Flower and Garden Festival.

 

Earlier in this thread, I questioned whether this photo accurately portrayed the new steak dish they're serving in the Chew Lab booth:

 

 

To my surprise, my steak looked pretty close to that:

 

 

I am surprised that they are serving it so rare.  The little piece of filet they serve in Canada is always cooked to death.  I liked the New York Strip.  My two little pieces were not fatty at all.  But they were little.  It was a good item.

 

We also tried the liquid nitro chocolate cake here.  That item is a winner.  It's really good.  I'd say it's one of the best items they have at the entire festival.

 

We headed down the path where they've set up playgrounds for past festivals, and saw that instead of a big playground, they have a cheese booth and a wine booth, and a really nice area to enjoy those items:

 

 

We stopped at the Domincan Republic booth- which is in the same spot that the Puerto Rico booth was last year.  It's a very nice booth, and the area around it is nice too.  I tried the Lechon Asado (roast pork), and it was excellent, and a good sized portion:

 

 

The Scotland booth was in a new place, and not very close to the UK area:

 

 

The Farm Fresh booth has moved to the prime spot where they have had that dumb vegan booth the past couple of festivals.  That's not good, because everyone stops there now, and the line was long:

 

 

I tried the new loaded mac and cheese, and agree with the Tampa Bay Times that it's one of the best dishes this year:

 

 

Next, we stopped at Mexico.  As we were touring, a guest told us that we needed to be sure to try the new chilaquilles de pollo they are serving here this year.  So we did.  This is it:

 

 

That is a great dish.  It kind of tastes like a chicken taco, but it's made like some kind of a casserole.

 

We also tried the shrimp taco here.  I had already swiped one of the shrimp before I took this photo.  It was excellent:

 

 

We skipped China, Korea, and Africa and stopped next in Germany.  I had to get one of these:

 

 

No complaints on the sausage on the pretzel roll.  At past festivals, the pretzel rolls have been stale.  But this one was fine.

 

Also, they serve the grapefruit beer on tap right at the Trinken stand, so no need to stand in the long line in the Bier Garten:

 

 

We were pretty full at this point, but we did stop at France for a crème brule.  They have two lines at France now, on separate sides of the booth.  We were lucky and had no wait.  This is usually a very busy booth, so the two lines helped.

 

The last item I forced myself to eat was a Fisherman's Pie from Ireland.  They've improved things here, as there was no wait to get the food.  That booth has had efficiency problems in the past, but not on the night we visited.

 

We were only there for a couple of hours, and headed out before Illuminations to beat the crowds out of the park.

 

Although I hate the increased costs and smaller portion sizes, it was an enjoyable evening, and I would have to say that the food quality and service is improved over past years.

 

Now,  I just need to figure out when I can go back!

 

TCD

[Travisma 1,317]

Well, I finally made it over to Epcot for a couple of hours on Sunday night, and can add a few observations.

 

My oldest daughter was in the Orlando/Jacksonville area for the past week and a half, and finally had an open evening.   Her new job has kept her much busier than any of us thought.  But, I'm glad that she had some free time so we could hit up Food and Wine.

 

The first place we stopped was at the new booths associated with the ABC show "The Chew."  I wasn't quite sure where these were located- but they're right on the spot where the butterfly garden is set up for the Flower and Garden Festival.

 

Earlier in this thread, I questioned whether this photo accurately portrayed the new steak dish they're serving in the Chew Lab booth:

 

 

To my surprise, my steak looked pretty close to that:

 

 

I am surprised that they are serving it so rare.  The little piece of filet they serve in Canada is always cooked to death.  I liked the New York Strip.  My two little pieces were not fatty at all.  But they were little.  It was a good item.

 

We also tried the liquid nitro chocolate cake here.  That item is a winner.  It's really good.  I'd say it's one of the best items they have at the entire festival.

 

We headed down the path where they've set up playgrounds for past festivals, and saw that instead of a big playground, they have a cheese booth and a wine booth, and a really nice area to enjoy those items:

 

 

We stopped at the Domincan Republic booth- which is in the same spot that the Puerto Rico booth was last year.  It's a very nice booth, and the area around it is nice too.  I tried the Lechon Asado (roast pork), and it was excellent, and a good sized portion:

 

 

The Scotland booth was in a new place, and not very close to the UK area:

 

 

The Farm Fresh booth has moved to the prime spot where they have had that dumb vegan booth the past couple of festivals.  That's not good, because everyone stops there now, and the line was long:

 

 

I tried the new loaded mac and cheese, and agree with the Tampa Bay Times that it's one of the best dishes this year:

 

 

Next, we stopped at Mexico.  As we were touring, a guest told us that we needed to be sure to try the new chilaquilles de pollo they are serving here this year.  So we did.  This is it:

 

 

That is a great dish.  It kind of tastes like a chicken taco, but it's made like some kind of a casserole.

 

We also tried the shrimp taco here.  I had already swiped one of the shrimp before I took this photo.  It was excellent:

 

 

We skipped China, Korea, and Africa and stopped next in Germany.  I had to get one of these:

 

 

No complaints on the sausage on the pretzel roll.  At past festivals, the pretzel rolls have been stale.  But this one was fine.

 

Also, they serve the grapefruit beer on tap right at the Trinken stand, so no need to stand in the long line in the Bier Garten:

 

 

We were pretty full at this point, but we did stop at France for a crème brule.  They have two lines at France now, on separate sides of the booth.  We were lucky and had no wait.  This is usually a very busy booth, so the two lines helped.

 

The last item I forced myself to eat was a Fisherman's Pie from Ireland.  They've improved things here, as there was no wait to get the food.  That booth has had efficiency problems in the past, but not on the night we visited.

 

We were only there for a couple of hours, and headed out before Illuminations to beat the crowds out of the park.

 

Although I hate the increased costs and smaller portion sizes, it was an enjoyable evening, and I would have to say that the food quality and service is improved over past years.

 

Now,  I just need to figure out when I can go back!

 

TCD

How was the Fishermans Pie?

 

My granddaughter likes seafood, she had the salmon from Chew Labs, and tried my Australian shrimp and the Dominican grouper.

 

She really enjoyed the seafood mac and cheese at the Columbia Harbor House at Liberty Square.

[Beckers 1,136]

I can't get past the first picture. That green foam looks like cat barf when they eat grass. I think I have to read this from the bottom up. That picture needs to be censored lol

[Tri-Circle-D 2,059]

How was the Fishermans Pie?

 

My granddaughter likes seafood, she had the salmon from Chew Labs, and tried my Australian shrimp and the Dominican grouper.

 

She really enjoyed the seafood mac and cheese at the Columbia Harbor House at Liberty Square.

 

The Fisherman's Pie has always been one of my favorite things at Food and Wine, and it was great this year.

 

I highly recommend it.

 

If you're looking for seafood, the shrimp taco from Mexico was also very good.

 

I can't get past the first picture. That green foam looks like cat barf when they eat grass. I think I have to read this from the bottom up. That picture needs to be censored lol

 

I know.  I like rare beef, but Mrs. TCD can't stand the sight of it.  She would say the same thing about that dish, and I think there are a lot of people who would agree with the two of you.  Like I said, I am really surprised that they are serving it so rare.  I thought there were food safety issues that would make it safer to serve it well done.

 

TCD

[DaveInTN 3,247]

I won't get the grapefruit beer because I don't knowingly like to consume insects.  

 

Thank you for taking the sausage picture on the plate this year.  Much less horrifying.  

[Travisma 1,317]

The Fisherman's Pie has always been one of my favorite things at Food and Wine, and it was great this year.

 

I highly recommend it.

 

If you're looking for seafood, the shrimp taco from Mexico was also very good.

 

 

I know.  I like rare beef, but Mrs. TCD can't stand the sight of it.  She would say the same thing about that dish, and I think there are a lot of people who would agree with the two of you.  Like I said, I am really surprised that they are serving it so rare.  I thought there were food safety issues that would make it safer to serve it well done.

 

TCD

Thanks for the seafood tips.

 

I think she would eat at every stand if we and our checking account allowed her.

 

Was the steak really rare, or is it the way it was scientifically prepared?

 

Remember, it's a "Lab".

[BradyBzLyn...Mo 2,023]

Well, I finally made it over to Epcot for a couple of hours on Sunday night, and can add a few observations.

 

Thanks for the photos/review, TCD!!

 

I won't get the grapefruit beer because I don't knowingly like to consume insects.

 

Aw... where's your sense of adventure?  :rofl2:

[Travisma 1,317]

I won't get the grapefruit beer because I don't knowingly like to consume insects.  

 

 

I won't get the Grapefruit Beer at EPCOT, because I refuse to pay as much for 1 beer as an entire 6 pack at the grocery store (or Total Wine and Beer)!

 

A little bit of bugs never hurt a person.

[keith_h 420]

I won't get the grapefruit beer because I don't knowingly like to consume insects.  

 

A little extra protein won't hurt anyone.

[shoreline99 137]

What the fort - don't go on the weekend. Unless you get there at 11 am. The groups of drunks in their matching t-shirts rival the brazilian tour groups in their numbers and presence. Holy crowded, Batman. Lines 40-60 people deep at some of the booths.

[Travisma 1,317]

What the fort - don't go on the weekend. Unless you get there at 11 am. The groups of drunks in their matching t-shirts rival the brazilian tour groups in their numbers and presence. Holy crowded, Batman. Lines 40-60 people deep at some of the booths.

That's how it was on Saturday 10/3.

 

We went again on Columbus Day, got in about 3:30, World Showcase walkways were crowded, but no lines at the booths.

[shoreline99 137]

Crowd started ratcheting up after 3 on Friday, we skipped out and went to Trader Sam's. Walked back through around 10 and WS was packed.

 

Scooted through on Saturday afternoon to cut from the Boardwalk to the monorail (and to get my 3rd stamp and free port glass :cheers: :cheers: ) and it was mobbed with the aforementioned t-shirt packs. We didn't go yesterday, hit MK in the morning instead and then had a few beers at the Luna pool bar before catching DME for MCO.

[Specularius 102]

That beef was probably SousVide. Makes for a very taste bite of meat.

[Tri-Circle-D 2,059]

That beef was probably SousVide. Makes for a very taste bite of meat.

 

I didn't know what SousVide was, so I had to Google it.  You might be right, as the booth is supposed to present alternative food preparation techniques.  And the beef is served very rare.

 

I haven't seen anything official describing how the beef is cooked.  It sounds like a good reason for me to go back to that booth and ask.

 

TCD

[Specularius 102]

SousVide beef may look completely rare, but in fact has been raised to an internal temperature of 145-150 degrees F. It is then seared quickly to add the color, but the meat is already cooked.

[Tri-Circle-D 2,059]

SousVide beef may look completely rare, but in fact has been raised to an internal temperature of 145-150 degrees F. It is then seared quickly to add the color, but the meat is already cooked.

 

Is this a common thing in Louisiana?  I've never heard of it before. I think it's a French thing.

 

TCD

[Specularius 102]

Any Cajun cook would look at you like you lost your mind if you said SousVide. They wouldn't have a clue.

 

But a Big Green Egg Chef, they would know all about it and how to reverse sear a steak to get the same result.

[Tri-Circle-D 2,059]

Any Cajun cook would look at you like you lost your mind if you said SousVide. They wouldn't have a clue.

 

But a Big Green Egg Chef, they would know all about it and how to reverse sear a steak to get the same result.

LOL.

 

Thanks for mentioning this.  I learned something new.

 

TCD

[BradyBzLyn...Mo 2,023]

We got our first set of Passholder wine glasses tonight.

Sent from my SM-N910V using Tapatalk

[Travisma 1,317]

We got ours this morning, but they are still in the boxes and underneath my truck seat