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2015 Epcot Int Flower & Garden Festival Kitchen Menu Line-up

Fest   There are so many new delightful food and beverage options at Epcot International Flower & Garden Festival running March 4th through May 17th, 2015. Some new menu items for this year’s festival include a new kiosk called Botanas Botánico Outdoor Kitchen between France and Morocco pavilions will serve Cachapas with Farmer’s Cheese, a sweet yellow corn pancake, and Seafood Ceviche with shrimp, scallops and grouper with mango and avocado. It will be paired with the new La Tizana, a non-alcoholic punch finished with fresh fruit that can become an adult beverage with a splash of Santa Teresa RHUM Orange Liqueur. Guests can enjoy free cooking demonstrations at 3 p.m. every Friday, Saturday and Sunday through May 17 at Port of Entry at the entrance to World Showcase. For each 15-minute demo, a Disney chef will prepare a dish that’s featured at one of the festival’s Outdoor Kitchens.  You can also pick up a copy of the Taste of Epcot festival cookbook to make these recipes at home. I can’t wait to hit up the Fleur de Lys kitchen to try the new Macaron Guimauve à la Fraise, a Strawberry Marshmallow Macaron and the Ice Pop Combination of French Peach Iced Tea, Grand Marnier Peach Raspberry Liqueur, and Vodka. For the third year running, 11 marketplaces offer culinary specialties inspired by the gardens around the World Showcase as well as wines and beers pairings at each marketplace. Here is a complete list of the kiosk food and beverage line-up. Don’t forget to get your Garden Passports stamped as you taste around the World Showcase promenade. Below is our video from last year of the dishes we liked the most.  Buon Appetito!   NEW! Botanas Botánico
  • Seafood Ceviche — Shrimp, Scallops, and Grouper with mango and avocado
  • Cachapas with Farmer’s Cheese
  • White Corn Arepa with Braised Beef and Chayote Slaw
  • Coconut Tres Leches
  • Polar Beer, Caracas Venezuela
  • La Tizana
  • Classic Venezuelan Fruit Drink
  • Monte Paschoal Reserve Tannat
  • Monte Paschoal Natural Brut White Sparkling Wine
Urban Farm Eats
  • NEW! Kale Salad with Dried Cherries, Almonds, and Goat Cheese with White Balsamic Vinaigrette
  • NEW! Quinoa Vegetable “Naanwich” with Arugula Pesto and Oven-Dried Tomatoes
  • Ghost pepper-dusted tilapia with crisp winter melon slaw and mint oil featuring The Original Sauce Man’s Kick It Up Rub
  • NEW! Urban Mary: Spicy Tomato Juice, Lime Juice, and Worcestershire, with shot of Vodka (optional)
  • Cucumber lemon spa water, finished with a sprig of fresh mint
  • Hess Shirtail Creek Vineyard, Chardonnay
  • King Estate Acrobat Pinot Noir
  • Crispin Blackberry Pear Cider
Pineapple Promenade
    • NEW! Pineapple Dog – Spicy Hot Dog with Pineapple Chutney and Sriracha Mayo
    • Pineapple Soft Serve
    • NEW! Pineapple Soft Serve with Sammy’s Beach Bar Red Head Macadamia Nut Flavored Rum
    • Pineapple Soft Serve with Parrot Bay Coconut Rum
    • Frozen desert violet lemonade (non-alcoholic)
    • NEW! Ace Pineapple Hard Cider
    • Sparkling Pineapple Wine, Florida Orange Groves Winery, St, Petersburg,FL
    • Berry Tea Cocktail with Twinings Cold-Brewed Mixed Berry Tea
Fleur de Lys
    • Gnocchi Parisien à la Provençal – Parisian-style Dumplings with Vegetables and Mushrooms
    • Confit de Canard, Pommes de Terre Sarladaise – Pulled Duck Confit with Garlic and Parsley Potatoes
    • NEW! Macaron Guimauve à la Fraise, a Strawberry Marshmallow Macaron
    • NEW! Ice Pop Combination of French Peach Iced Tea, Grand Marnier Peach Raspberry Liqueur, and Vodka
    • La Vie en Rose Frozen Slush – Vodka, Grey Goose Orange, St. Germain Liquor, and White and Red Cranberry Juice
    • Kir Imperial – Sparkling wine, Chambord and Black Raspberry Liquor
    • Kronenbourg Blanc 1664 – Fruity White Beer with Citrus Note
Taste of Marrakech 
  • NEW! Falafel Pocket with Cucumber Tomato Salad and Tahini Sauce
  • Harissa Chicken Kebab with Couscous Salad
  • NEW! Pistachio Baklava
  • Mint iced tea
  • White sangria
  • Guerrouane red
  • Casa Beer
  • Desert Rose — Sparkling Wine with Pomegranate Liqueur
  • Frushi – Fresh pineapple, strawberries and melon, rolled with coconut rice, topped with raspberry sauce, sprinkled with toasted coconut and served with whipped cream on the side
  • NEW! Teriyaki Curry Bun — Steamed bun filled with chicken, vegetables, curry and sweet sauce
  • NEW! Osaka Salmon Sushi – “Hako-sushi” Box style Sushi with Salmon and Rice, topped with Dynamite, Volcano and Eel sauce
  • Kirin Draft Beer
  • NEW! Strawberry Nigori
  • NEW! Daishichi Kimoto Sake
The Smokehouse: Barbecues and Brews
  • Pulled pig slider with cole slaw
  • NEW! Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños
  • NEW! Smoked Debreziner Sausage with House Made Kraut and Mustard
  • “Piggylicious” bacon cupcake with maple frosting and pretzel crunch featuring Nueske’s® Applewood Smoked Bacon
  • Billy’s Chilies, Twisted Pine Brewing Company (Boulder, Colorado)
  • Floridian Hefeweizen
  • Category 3 IPA
  • NEW! Maple Bacon Stout
  • Beer Flight
  • The Original Rib Shack Red Wine
  • NEW! Frozen Lemonade (with Palm Ridge Reserve Whiskey Optional)
  • NEW! R.C. Sweet Tea made with Twinings Cold-Brewed English Classic Tea
Primavera Kitchen
    • NEW! Fior di Latte, Prosciutto e Pane di Casa — Pinwheel of Mozzarella, Prosciutto, Ciabatta Bread
    • Cheese manicotti – Egg pasta stuffed with ricotta, mozzarella, parmesan, tomato sauce and béchamel
    • NEW! Limoncello Panna Cotta — Lemon custard, limoncello liqueur, raspberries
    • Placido Pinot Grigio
    • Placido Chianti
    • Bosco del Merlo Prosecco
    • Corbinello
    • White peach bellini – Prosecco and white peach puree
    • Strawberry rossini – Prosecco and marinated strawberries
    • Frozen Italian primavera – Assorted fruit slushy with limoncello and vodka
    • Moretti Lager
    • Moretti La Rossa
Lotus House
      • Beijing-style candied strawberries
      • NEW! Kung Pao Chicken Bun
      • Vegetable Spring Roll
      • Oolong Peach Bubble Tea
      • Kung Fu Punch – Vodka and triple sec with mango and orange juice
      • South Sea Storm – Guava juice with light and dark rum
      • Plum wine
      • Tsing-Tao beer
      • Honey Mango Wine Cooler
Jardin de Fiestas
    • Tacos al pastor – Corn tortilla filled with achiote-marinated pork, garnished with grilled diced pineapple, onions and cilantro and salsa verde
    • Veggie Quesadilla – Flour tortilla filled with Monterey Jack Cheese and mixed veggies
    • Flan de queso con chocolate Abuelita – Mexican chocolate custard with whipped cream and cinnamon
    • NEW! Tecate Draft Beer with Patrón Citrónge
    • Mexican sangria
    • NEW! Blueberry Pomegranate Margarita on the Rocks
    • NEW! Tequila Liqueur Flight (flavored tequilas)
Florida Fresh
      • Watermelon salad with pickled onions, B&W Gourmet Farms baby arugula, feta cheese and balsamic reduction
      • Shrimp and stone ground grits with andouille sausage, sweet corn, tomatoes and cilantro
      • NEW! Florida Blueberry and Lemon Curd Tart
      • Watermelon passion fruit slush featuring Simply Lemonade®
      • Key Lime Sparkling Wine
      • Blonde Ale
      • Channel Marker Red Ale
      • Feast of Flowers Farmhouse Ale (Festival exclusive)
      • Jai Alai
      • Beer Flight: Blonde Ale, Channel Marker Red Ale, Jai Alai, Feast of Flowers Farmhouse Ale
  Espresso, Coffee and Pastries at The American Adventure
    • Chocolate Stout latte featuring Monin chocolate, caramel and hazelnut with milk and espresso
    • Iced Bailey’s latte featuring Bailey’s Irish Cream liqueur, with milk and espresso over ice
Intermissions Cafe
  • Grapes
  • Fruit and Cheese Plate
  • Vegan Trio
  • Southwest Chicken Wrap
  • Tuna Salad with Pita
  • Side Salad
  • Asian Tuna Salad with Noodles
  • Hurricane Class 5 Florida White Sangria
  • Hess Shirtail Creek Vineyard Chardonnay
  • King Estate Acrobat Pinot Noir
  • Zonin Prosecco
  • Floridian Hefeweizen, Funky Buddha Brewery, Oakland Park, FL
  • Crispin Blackberry Pear Cider
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Hi, my name is Ashley and I live in Florida with my husband and our dog, Penelope. Currently, I work in the local culinary industry and enjoy sharing my latest recipe development, travel escapes, and entertainment. Nothing brings people together like an appetizing meal and great conversation

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