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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.

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

Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel – The Chocolate Studio Tasting

Seared Scallop, Truffled Celery Puree, Brussels Sprouts and Wine Mushrooms featuring Melissa’s Produce – Wine & Dine Studio

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

Spicy Tuna Poke with Seaweed Salad and Nori Rice – Hawaii 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

Grilled Lamb Chop with Mint Pesto and Potato Crunchies; Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut – Australia Tasting

Apple Strudel with Vanilla Sauce; and Roasted Bratwurst in a Hard Roll – Germany Tasting

Belgian Waffle with Berry Compote and Whipped Cream; Hoegaarden Witbier – Belgium Tasting

Caramel and Chocolate Creme Brulee topped with Caramelized Sugar; Escargot Croissant with Garlic and Parsley; and Gruyere and Cognac Onion Soup – France Tasting

Irish Cheese Selection Plate: Irish Cheddar, Dubliner and Irish Porter; and Warm Chocolate Pudding with Irish Cream Liqueur Custard – Ireland 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

“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce; and Canadian Cheddar Cheese Soup served with a Pretzel Roll – Canada Tasting

The Epcot International Food & Wine Festival is an annual family tradition. This year was even more special since Epcot was celebrating the 20^th anniversary of the festival. To celebrate the anniversary, The Chew filmed a week of their show from the festival and Epcot additional tasting booths for featuring elegant The Chew tastings.

This year we not only attending the opening day, but also enjoyed two other visits to the festival. One of our visits even included pouring rain, as you can see in some of the photos, but that can’t stop the fun when you’re at Epcot, right? There are so many tasting options that I would highly recommend at least two visits to the festival, to enjoy all the options available.

After enjoying the many tasting opportunities, or even if you want to take a bit of a break, check out the many cooking and wine demonstrations at The Festival Center and the Eat to the Beat Concert Series during to enhance your festival experience.

Ricotta and Zucchini Ravioli with Rustic Tomato Sauce; Vanilla Panna Cotta with Fresh Figs and Pistachio Brittle – Sustainable Chew Tasting

New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam; Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey Caramel; Olive Oil-poached Salmon with Fresh Corn, Bacon and Pepper Jam – Chew Lab Tasting

Trio of Artisan Cheese (Karst Cave-aged Cheese served with Honey, La Bonne Vie Goat Cheese served with Craisin Bread and Rogue Creamery Oregon Blue Cheese with Berry-Port Compote); Cheese Fondue with Sourdough Bread; Sterling Vintner’s Collection Cabernet Sauvignon – Cheese Studio Tasting

Chicken Gyro with Tzatziki Sauce; Spanakopita; Vegan Moussaka with Gardein Sausage Crumbles – Greece Tasting

Tuna Poke with Seaweed Salad and Nori Strings; Kona Brewing Company, Big Wave Golden Ale – Hawaii Tasting

The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats; Innis & Gunn Rum CASK OAK Aged Beer; Seared Sea Scallop with Spinach-Cheddar Gratin and Crispy Bacon; Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour Cream – Scotland Tasting

Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs – New Zealand Tasting

Grilled Lamb Chop with Mint Pesto and Potato Crunchies – Australia Tasting

Belgian Waffle with Berry Compote and Whipped Cream; Potato and Leek Waffle with Beer-braised Beef and Smoked Gouda Cream – Belgium Tasting

Warm Chocolate Pudding with Kerrygold Irish Cream Liqueur Custard; Irish Cheese Selection Plate (Irish Cheddar, Dubliner and Irish Porter); Kilkenny Irish Cream Ale – Ireland Tasting

Canadian Cheddar Cheese Soup; “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce; Moosehead Lager – Canada Tasting