{"id":34863,"date":"2014-10-10T09:00:14","date_gmt":"2014-10-10T13:00:14","guid":{"rendered":"http:\/\/www.themouseforless.com\/blog_world\/?p=34863"},"modified":"2022-05-04T20:35:57","modified_gmt":"2022-05-05T00:35:57","slug":"foodie-friday-visiting-epcot-food-wine-festival","status":"publish","type":"post","link":"https:\/\/www.themouseforless.com\/blog_world\/foodie-friday-visiting-epcot-food-wine-festival\/","title":{"rendered":"Foodie Friday: Visiting the Epcot Food and Wine Festival"},"content":{"rendered":"

\"Visiting<\/p>\n

The Epcot Food and Wine Festival really is one of the best times of the year and this year, I was able to make a couple of stops at this year’s event.\u00a0 Having gone to the festival over the past several years, I feel as though a lot has changed this year, but also that a lot of standards have remained the same.\u00a0 This is great news for those of us who return year after year, because we get to have different experiences, but can also be sad when one of your favorite dishes doesn’t make a return.<\/p>\n

While walking around at this year’s festival, I was able to try quite a few new things, as well as a few favorites from year’s past.\u00a0 Most of what I sampled were hits, there were only a few misses and I’m ready to share a little bit of both with you!<\/p>\n

\"LeCellier<\/p>\n

One of the perennial favorites for the Festival is the \u201cLe Cellier\u201d wild mushroom beef filet mignon with truffle butter sauce.\u00a0 It is cooked a little more than I prefer (I’m a medium rare girl), but it wasn’t chewy and the sauce was ridiculously good!\u00a0 The mushrooms weren’t really a garnish like I thought they would be, instead I would consider them more to be like a “side” of mushrooms.\u00a0 Not being a huge mushroom fan, they did add a nice flavor when paired together with the steak and the sauce.<\/p>\n

\"Cr\u00e8me<\/p>\n

In France, I decided to try the Cr\u00e8me br\u00fbl\u00e9e caramel fleur de sel (Sea salt caramel cr\u00e8me br\u00fbl\u00e9e topped with caramelized sugar). I am a big fan of cr\u00e8me br\u00fbl\u00e9e, and I always loved the milk chocolate version they had had in previous years, so I decided to give this one a go.\u00a0 It was excellent, but wow…it was super rich.\u00a0 We stopped to relax with the treat at the Japan Pavilion in the seating area for Katsura Grill and grabbed some waters and I was glad we did!\u00a0 I needed it to handle the sweet factor.\u00a0 It was so good, but I suggest that you share this one.<\/p>\n

\"Boeuf<\/p>\n

On another stop at the France Marketplace Booth, I got a favorite of mine, the Boeuf bourguignon (Braised short ribs in cabernet with mashed potatoes).\u00a0 It was so great and the meat was tender. The cabernet sauce was a perfect sort of gravy, but I wish the mashed potatoes had been a bit creamier.\u00a0 Despite that, it’s still a favorite.<\/p>\n

\"Kalua<\/p>\n

We also made a stop at the Hawaii booth for the infamous Kalua pork slider with sweet and sour Dole Pineapple chutney and spicy mayonnaise.\u00a0 This little mini sandwich has juicy pork, and the tang of the pineapple chutney is fantastic.\u00a0 I didn’t really get much from the mayo, but everything did tie together nicely.<\/p>\n

\"Tostones\"<\/p>\n

One of the standout booths was the Puerto Rico booth.\u00a0 Wow, they did a fantastic job on this one.\u00a0 It has it’s own courtyard, a fantastic booth design, and great music. I decided I wanted to try two dishes here.<\/p>\n

The first was the Tostones.\u00a0 These are fried green plantains served with mayo ketchup.\u00a0 These were also a late addition, because something else had previously been announced for the booth in its place.\u00a0 This was also, by far, the worst thing I had at Food and Wine.\u00a0 It was legit terrible.\u00a0 My neighbor made me tostones for the first time not long ago and I am a huge fan of plantains; these were not good.\u00a0 They were hard and had no flavor what-so-ever.\u00a0 Even the mayo ketchup didn’t help in any way.\u00a0 This is the one dish that I’m going to tell you not to spend your money on.<\/p>\n

\"FlanCocho\"<\/p>\n

On the other-hand, I also tried the FlanCocho (Vanilla caramel custard with chocolate coffee cake) and this was fantastic.\u00a0 It was much larger than I thought it would be and it had much better flavor.\u00a0 The chocolate coffee cake was fantastic and there was a caramel sauce that was perfect with it all.\u00a0 This wasn’t as gelatin as I was expecting, instead it was more a consistency of cheesecake and it was perfect. This one is a major win.<\/p>\n

\"Baked<\/p>\n

By far though, my favorite booth was the Hops and Barley booth!\u00a0 Holy cow. First, I tried the Baked lobster alfredo.\u00a0 This was fantastic.\u00a0 Plus, there were large chunks of lobster, and the breadcrumbs on top were a great crunchy touch.<\/p>\n

\"Craisin<\/p>\n

But my favorite thing out of everything I tried this year was the fresh baked carrot cake with Craisins and cream cheese icing.\u00a0 Oh…my….god.\u00a0 This was moist, warm, the Crasins were a fantastic addition, and the icing…can I just say it was the best part?\u00a0 It was literally ladled onto the top of my cake and it was gooey and rich, but in a good way.\u00a0 I actually had this treat twice…that’s how good it was!\u00a0 I’m hoping that Disney brings this one back next year, but the Hops and Barley booth typically has frequent turn over of options yearly.<\/p>\n

So, that was my experience with the Epcot Food and Wine Festival this year.\u00a0 For those who would like to find our more about the Epcot Food and Wine Festival overall, make sure to visit our page all about the event<\/a>.\u00a0 In addition, if you’ll be heading down there and want to see the Marketplace Booth menus<\/a>, we’ve got those too!<\/p>\n","protected":false},"excerpt":{"rendered":"

The Epcot Food and Wine Festival really is one of the best times of the year and this year, I was able to make a couple of stops at this year’s event.\u00a0 Having gone to the festival over the past several years, I feel as though a lot has changed this year, but also that…<\/p>\n","protected":false},"author":49,"featured_media":34865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1688,1695,9],"tags":[],"class_list":["post-34863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wdw-dining","category-theme-parks","category-walt-disney-world"],"_links":{"self":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/comments?post=34863"}],"version-history":[{"count":2,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34863\/revisions"}],"predecessor-version":[{"id":66389,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34863\/revisions\/66389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media\/34865"}],"wp:attachment":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media?parent=34863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/categories?post=34863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/tags?post=34863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}