It’s on its way! Disney’s Epcot International Food and Wine Festival is starting to release information about the food Kiosks they will set up along World Showcase in Epcot. As you may know the festival runs from September 30th through November 13th. They are featuring four new kiosks this year. Looks like a lot of unique flavors coming your way.
Ropa Vieja (Slow cooked braised beef) with White Rice
Jerk spiced Chicken Drumstick with Mango Salsa
Frozen Rock Coconut Mojito
Frozen Dragon Berry Colada
Taste of Scandinavia includes Shrimp Salad, Cured Salmon & Herring
Swedish Meatballs with Lingon Berries
Rice Pudding with Driscoll’s Only the Finest Berries
Calamari Salad with Fennel, smoked Paprika & Olive Oil
Linguica Sausage with Onions, Peppers & Olives
Pastel de Nata
Confraria Leve Moscatel Portugal
Bridao Classico Tinto
Caves Vale do Rodo Douro
Xairel Cartaxo Tinto
Caves Bonifacio Red
Kalua Pork Slider with Sweet & Sour Dole Pineapple Chutney with Spicy Mayonnaise
Tuna Poke with Seaweed Salad & Lotus Root Chips
Seven Tiki Mai Tai
I have a couple of suggestions that may help you tour the countries with ease.
1. Get a park map and a festival guide from the entrance of Epcot. This will help you decide on where you want to start off and look over any schedules of demonstrations going on that you may be able to sign up for. Remember that some of the wine seminars and dinners will need to be scheduled ahead of time with reservations. You may call Disney Dining starting on August 16th to make arrangements or the online booking system. You can access the official page of the festival here.
2. Pick up a Disney wearable mini gift card to load up funds to make purchasing food and souvenirs a lot easier. You can reload it any of the kiosks as you go along. Last year at the bottom of your receipt showed your gift card balance to keep track of spending.
3. Make sure you pick up your passport at the festival center to keep track of the food and drinks you sampled that you enjoyed. That way when you get home you have a souvenir of your cuisine experience and you can remember what you had to share your suggestions with others.
This is a re-post of a newsletter contribution I originally wrote for Vacation Field Guides this month. 🙂
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