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2016 EPCOT International Food & Wine Festival

2016 EPCOT International Food & Wine Festival

This year is the 21st Annual EPCOT International Food & Wine Festival. I love this tradition and we have visited 3 times this year (so far). There are just too many selections available to try everything in one visit. We enjoyed the dishes that have been there in the past years, as well as some new dishes.

Eat to the Beat Concert Series:

While you’re at the festival, check out the Eat to the Beat Concert Series. On our last visit, we were able to see Living Colour. They put on such an amazing performance that we made a point to see them twice that day. I sure hope they return next year.

The full list of performances can be found at Concert Schedule.

The Chew Collective
Grilled Beef Skewer with Romaine, Apricots and Feta Cheese; Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; and Peanut Butter and White Chocolate Mousse with a Caramel Drizzle – The Chew Collective
The Chocolate Studio
Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel – The Chocolate Studio Tasting
Wine & Dine Studio
Seared Scallop, Truffled Celery Puree, Brussels Sprouts and Wine Mushrooms featuring Melissa’s Produce – Wine & Dine Studio
Greece Tasting
Oikos Greek Yogurt Vanilla Cake Soaked in Ouzo with Yogurt Whipped Cream and Pistachios; Chicken Gyro with Tzatziki Sauce featuring Oikos Greek Yogurt; and Spanakopita – Greece Tasting
Hawaii Tasting
Spicy Tuna Poke with Seaweed Salad and Nori Rice – Hawaii Tasting
Farm Fresh Tasting
Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers and Green Onions; Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette and Toasted Walnuts – Farm Fresh Tasting
Australia Tasting
Grilled Lamb Chop with Mint Pesto and Potato Crunchies; Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut – Australia Tasting
Germany Tasting
Apple Strudel with Vanilla Sauce; and Roasted Bratwurst in a Hard Roll – Germany Tasting
Belgium Tasting
Belgian Waffle with Berry Compote and Whipped Cream; Hoegaarden Witbier – Belgium Tasting
France Tasting
Caramel and Chocolate Creme Brulee topped with Caramelized Sugar; Escargot Croissant with Garlic and Parsley; and Gruyere and Cognac Onion Soup – France Tasting
Ireland Tasting
Irish Cheese Selection Plate: Irish Cheddar, Dubliner and Irish Porter; and Warm Chocolate Pudding with Irish Cream Liqueur Custard – Ireland Tasting
Scotland Tasting
Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream; and The Tipsey Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats – Scotland Tasting
Canada Tasting
“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce; and Canadian Cheddar Cheese Soup served with a Pretzel Roll – Canada Tasting

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