The Taste of EPCOT International Flower and Garden Festival is Nearly Here

All images: Disney

I absolutely love the festivals at EPCOT. It's so fun to experience flavors and sights from around the world throughout the World Showcase. This Wednesday marks the start of this year's Taste of EPCOT International Flower and Garden Festival. There will be dozens of topiary featuring favorite characters, beautiful gardens, including the return of the butterfly house, music, and of course, a ridiculous number of delicious dishes to share.

Spike the Bee can be found buzzing his way throughout the Festival again this year. Guests can take part in Spike’s Pollen Nation Exploration, a flower-filled scavenger hunt that's fun for all ages. And there will be lots of festival-specific merchandise featuring Spike, Figment, Orange Bird and Minnie Mouse.

Music performances include the Voices of Liberty celebrating America and Mariachi Cobre performing Mexican folk music. The Jammin' Gardeners will be creating lively rhythms with backyard percussion and the EPCOT Pianist will be playing favorite music from the parks in the World Showplace. And for something new, each weekend, Friday to Monday, local Orlando bands will perform popular songs from yesterday and today in the American Gardens Theatre.

And don't forget to pick up a Festival Passport. Not only does it have all of the menus, but you can use it to keep track of everything you've tried. The Passport is also the place to track your Garden Graze purchases. Each time you buy a Garden Graze dish, get your passport stamped. Collect 5 stamps to receive a complimentary prize from the Promenade Outdoor Kitchen. 

And now for the part we've all been waiting for: the menus!

Flavor Full Kitchen Hosted by AdventHealth (Future World West)

• Grilled Baby Vegetables with Hummus Cream and Red Pepper Coulis 🥖🥬🥕
• Seared Verlasso Salmon with Farro Risotto and Micro Herbs
• Strawberry Mousse with Chocolate Crisp Pearls
• Blood Orange Agua Fresca
• Cookie Butter Worms and Dirt

EPCOT Sunshine Griddle (Future World East)

• Avocado Toast with Marinated Toybox Tomatoes and Fresh Goat Cheese on Toasted Ciabatta 🌻
• Shrimp and Grits: Blackened Shrimp and Cheddar Cheese Grits with Brown Gravy and Sweet Corn Salsa.Corned Beef Brisket Hash with House-made Potato Barrels, Onions, Peppers, Cheese Curds, and a Soft-poached Egg with Tabasco Hollandaise 🌻
• Fried Cinnamon Roll Bites with Cream Cheese Frosting and Candied Bacon 🌻
• Froot Loops Shake

The Honey Bee-stro Hosted by National Honey Board (Showcase Plaza)

• Tupelo Honey and Sweet Corn Spoon Bread with Jalapeños, Bacon, and House-made Whipped Honey Butter 🥖🌻
• Lavender Honey Mustard-marinated Chicken Flatbread with Whipped Honey-Ricotta Cheese, Marinated Vegetables, and Purple Haze Lavender Goat Cheese 🌻
• Local Wildflower Honey-Mascarpone Cheesecake with Orange Blossom Honey Whipped Cream, Whipped Honey, Crystalized Honey, Honeycomb, Dehydrated Honey, and Fennel Pollen Meringue Kisses
• Honey-Peach Freeze in a Souvenir Spike the Bee Sipper Cup

The Citrus Blossom (Showcase Plaza)

• Meyer Lemon-poached Lobster Salad with Grapefruit-Rosé Vinaigrette, Yuzu-marinated Hearts of Palm, and Avocado-Yuzu Panna Cotta 🥖🌻
• Citrus-braised Crispy Pork Belly with Kumquat and Carrot 🌻
• Citrus Shortcake: Orange Chiffon Cake, Lemon Curd, Mandarins, Whipped Cream, and Citrus Crumble
• Orange-Lemon Smoothie in a Souvenir Orange Bird Sipper Cup

Refreshment Port (Showcase Plaza)

• House-made Italian Sausage and Peppers Poutine 🥕🌻
• Popsicle Trio: Honeydew, Raspberry-Mint, and Coconut-Lime 🥖

Pineapple Promenade (Showcase Plaza)

• Spicy Hot Dog with Pineapple Chutney and Plantain Chips
• Mixed Berry Buttermilk Cake
• DOLE Whip 🥕
• Frozen Desert Violet Lemonade
• DOLE Whip with Fanta

Trowel & Trellis Hosted by Impossible Foods (Showcase Plaza)

• Grilled Street Corn on the Cob with Savory Garlic Spread 🥖🥕
• Impossible Sausage and Kale Soup 🥕🌻
• Boneless Impossible Korean Short Rib with Cilantro-Lime Rice, Danmuji Slaw, and Kimchee Mayonnaise 🥕🥬🌻 
• Lavender Pot de Crème with Blueberry Cake, Pink Peppercorn, and Lime Whipped Cream 🥕🌻
• Twinings of London Energize Matcha Cranberry & Lime Green Tea 🌻

Refreshment Outpost

• Pineapple Skewer with Tajin Seasoning 🥖🥕🥬

Bauernmarkt: Farmer’s Market (Germany)

• Potato Pancakes with House-made Apple Sauce 🥖🥕🥬
• Potato Pancake with Caramelized Ham, Onions, and Herb Sour Cream 🥖
• Toasted Pretzel Bread topped with Black Forest Ham and Melted Gruyère Cheese
• Warm Cheese Strudel with Mixed Berries

Magnolia Terrace (American Adventure)

• Crawfish Étouffée with Andouille Sausage and Dirty Rice🌻 
• Cajun-style Roasted Oysters.House-made Boudin Two Ways with Spicy Mustard
• Pecan Cake with Maple Whipped Cream
• Pecan Praline

Funnel Cake (American Adventure)

• Mini Funnel Cake topped with Lemon Cheesecake Ice Cream, Blueberries, and Powdered Sugar

Taste of Marrakesh (Morocco)

• Moroccan Seafood Couscous with Shrimp, Mussels, Olives, Preserved Lemons, and Anchovy Breadcrumbs 🌻
• Shakshuka: Moroccan Baked Eggs in a Spiced Eggplant and Tomato Stew 🌻
• Lemon Magdalena Cake with Fig Compote and Sangria Gel 🥕🥬🌻

La Isla Fresca (Between Morocco and France)

• Lamb Curry with Sweet Plantains and Rice 🥖
• Sugar Cane Shrimp Skewer with Steamed Rice and Coconut-Lime Sauce 🥖
• Tropical Mousse Cup: Layers of Passion Fruit Cake, Coconut Mousse, and a Tropical Fruit Glaze with Fresh Pineapple
• Tropical Freeze 

Festival Favorites (World Showplace)

• Watermelon Salad with Pickled Onions, Feta, and Balsamic Reduction 🥖
• Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue, and House-made Pickle
• Fried Green Tomatoes with Blue Crab-Fennel Salad, Remoulade, and Smoked Paprika Oil
• Key Lime Tart with Toasted Meringue
• Frozen Lemonade

EPCOT Farmers Feast (World Showplace)

Rotating Menu 1:

• Spring Onion Soup with Crispy Shallots and Micro Chive 🌻
• Duck Confit with Carrot Purée, Roasted Root Vegetables, Rainbow Chard, and Duck Jus 🥖
• Off the “Beet”en Path: Profiteroles with Red Beet Mousse, Golden Beet Pastry Cream, Whipped Goat Cheese Cream, and Candied Walnuts 🌻

Rotating Menu 2:

• Cheesecake on Oatmeal Raisin Cookie Butter with Passion Fruit-Mango Compote

Cider House (World Showplace)

• House-made Potato and Cheddar Biscuit with Salmon Tartare
• Dark Chocolate Raspberry Tart with Whipped Cream

Northern Bloom (Canada)

• Seared Scallops with French Green Beans, Butter Potatoes, Brown Butter Vinaigrette and Apple-wood-smoked Bacon 🥖
• Beef Tenderloin Tips, Mushroom Bordelaise Sauce, and Whipped Potatoes with Garden Vegetables
• Griddled Maple Pound Cake with Warm Peach Compote and Sweet Corn Gelato
• Maple Popcorn Shake

Jardin de Fiestas (Mexico)

• Tostada de Cochinita: Braised Pork on a Crispy Corn Tortilla with Black Beans topped with Pickled Onions, Mango-Habanero Relish, and Oregano 🥖 
• Taco Vampiro: Braised Beef on a Corn Tortilla with Crispy Grilled Monterey Jack Cheese and Salsa Ranchera 🥖
• Sope de Chorizo: Plant-based Ground Chorizo on Fried Corn Dough with Black Beans and Avocado Mousse 🥖🥕

Lotus House (China)

• Papa Cakes: Potato Cakes filled with Shrimp and Water Chestnuts served with House-made Strawberry Sauce 🌻 
• Bon Bon Chicken Skewer with Sesame and Peanut Sauce
• House-made Crab and Cheese Wontons
• “Panda” Bubble Tea: Classic Milk Tea with Black and White Boba Pearls

Primavera Kitchen (Italy)

• Margherita: Rustic Italian Flatbread with Tomato Sauce and Mozzarella
• Arancini: Sweet Sausage Fried Risotto Balls with Pomodoro Sauce
• Traditional Sicilian Cannoli: Crisp Pastry filled with Sweet Ricotta, Chocolate, and Candied Orange

Hanami (Japan)

• Frushi: Strawberry, Pineapple, and Cantaloupe wrapped in Sweet Rice and Pink Soy Wrap served with Whipped Cream, Drizzled Berry Sauce, and Toasted Coconut
• Shrimp and Crab with Spicy Mayonnaise and Cucumber Slices finished with Creamy Avocado and Violet Sauce 🌻 
• Soy-glazed Pork Shank with Truffle Mashed Potatoes, Crispy Lotus Flower, Garlic Chips, and Green Onion                                

Fleur de Lys (France)

• Tarte aux Oignons Caramélisés et Chèvre: Goat Cheese Tart with Caramelized Onions on a flaky Pastry Crust
• Canard Confit à l’Orange aux Gnocchi à la Parisienne: Braised Duck Confit à l’Orange with Parisian Gnocchi 🌻
• Macaron au Chocolate en Sucette: Large Chocolate Macaron Lollipop
• Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel: Caramelized Beignet filled with Vanilla Cream and Glazed with Caramel Fleur de Sel 🌻

🥖 = Gluten/Wheat Friendly

🥕 = Plant-based

🥬 = Garden Graze

🌻 = New

The Taste of EPCOT Flower and Garden Festival runs from March 3 until July 5.

Blue Corn Pupusa Recipe From The Taste Of EPCOT International Festival Of The Arts

Disney

I love trying new foods at the various EPCOT festivals every year. But if you can't make it to this year's Taste of EPCOT International Festival of the Arts, you can still try one of the most vibrant dishes at home. Here's the recipe from Disney for Blue Corn Pupusa from the Vibrante & Vívido Food Studio booth.

Blue Corn Pupusa Stuffed With Cheese And Topped With Shredded Pork

Makes 8

Pork with Guajillo-Árbol Chili Sauce

6 dried guajillo chilies

1 chile de árbol

6 cups plus 2 tablespoons water

1 garlic clove

2-3 pounds pork butt, cut into 1 1/2-inch pieces

Coarse salt, to taste

2 tablespoons cornstarch

Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color. Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.

Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low. Shred pork and add to sauce. Season with additional salt, to taste. Keep warm until ready to serve.

Cabbage Slaw

2 cups red cabbage, shredded

1/2 red onion, thinly sliced

1 carrot, julienne

1/2 cup apple cider vinegar

1/4 cup water

1/2 teaspoon salt, plus more, to taste

1/4 teaspoon dried oregano

3/4 teaspoon brown sugar

Pinch red pepper flakes

Freshly ground black pepper, to taste

Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature. Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat. Refrigerate for at least 4 hours, up to one day, before serving. Season with salt and pepper, to taste.

Aji Amarillo Cream

1 cup sour cream

2 3/4 teaspoons aji amarillo paste

1 tablespoon fresh lime juice

1 teaspoon coarse salt, plus more, to taste

Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste. Refrigerate until ready to serve.

Blue Corn Pupusa

2 cups blue corn masa

1/8 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon coarse salt

3/4 – 1 1/2 cups water

1/2 cup grated white cheddar cheese

1/4 cup canola oil

Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside. Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms. 

Scoop dough into 1/4 cup balls and place on reserved baking sheet. Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well. Gently flatten into disks, making sure no cheese is showing.

With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside. Keep warm until ready to serve.

To Serve:

Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.

EPCOT International Festival of the Arts 2022

Mom and I at the 2019 Festival

The EPCOT International Festival of the Arts kicks off tomorrow, January 14. The festival features a variety of artwork, food, and performing arts that is an absolute delight. One of the best parts of this EPCOT festival is that you can meet and talk with your favorite artists and even have them autograph their artwork. 

More than 100 Disney and visiting artists will be on hand each day showcasing their artwork. Guests can become a part of the art in Artful Photo Ops throughout World Showcase, by learning to draw a Disney Character at Animation Academy, and by painting a few squares at Expression Section: A Paint by Numbers Mural. Fifteen Food Studios will be filled with delicious art-inspired treats that are as delightful to the eye as they are to the taste buds. The Disney On Broadway Concert Series will return with 3 performances each evening. The shows feature Broadway stars performing songs from over 25 years of Disney stage productions. 

And don't forget the Wonderful Walk of Colorful Cuisine, a food stroll of five sweet and savory dishes listed in the Festival Passport. Once you've purchased and gotten a stamp for the five colorful dishes, head to Deco Delights for your Artist Palette Cookie. 

Here are the dishes you can expect to find in the Food Studios throughout World Showcase.

All food images: Disney

The Craftsman’s Courtyard (near Disney Traders)🧁

• Cast Iron-roasted P.E.I. Mussels with Sautéed Tomatoes, Garlic, and Fresh Herbs🧁
• Cast Iron-seared Steelhead Trout with parsley salad, grape tomatoes, Kalamata olives, capers, and lemon aïoli🧁
• Wheat Beer
• Chardonnay
• Rosé
• Cabernet Sauvignon
• Wine Flight

El Artista Hambriento (Mexico)

• Huarache Verde: Cilantro huarache with cochinita pibil, fresh pineapple, and pickled onion (New)
• Carne Asada: Seared beef tenderloin, grilled queso fresco, refried beans, scallion, and ranchera salsa 🧁
• Taco de Chocolate: Chocolate candy shell filled with Mexican chocolate mousse with a touch of chile topped with seasonal fruit 🥖 
• Mexican Craft Beer: Crafted with citrus notes and made with Mexican Caribbean seawater
• The Lily: Blanco tequila, violet essence Infusion, rose petal liqueur, cranberry, and lime juice
• Smoky Raspberry: Blanco tequila, rosemary-infused mezcal, ginger cordial, lime juice, and rosemary aroma

The Painted Panda (China)

• General Tso’s Chicken Shumai
• Char Siu Pork Bun
• “Panda” Bubble Tea: Classic milk tea with black and white boba 🧋
• Jasmine Draft Beer
• Eastern Dynasty: Vodka, light rum, strawberry syrup, piña colada mix, soda water, and magic boba pearls
• Kung Fu Punch: Vodka, triple sec, mango syrup, orange juice, and soda water
• Sea Butterfly: Butterfly pea flower-infused cocktail with vodka, light rum, lychee syrup, magic boba pearls

Refreshment Outpost

• Plant-based Bratwurst with spicy turmeric aïoli, coffee barbecue jackfruit, and slaw 🥕
• Artist Palette Jumbo Chocolate Chip Cookie
• Blue Raspberry Blonde Ale
• Nairobi Coffee Dark Beer
• Brown Ale

Pastoral Palate (Germany)

• Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and aged balsamic
• Wild Boar Cassoulet with duck confit, ham hock, and wild boar sausage 🧁
• Opera Cake: Almond joconde, coffee buttercream, and chocolate ganache
• Rosé Hard Cider
• Rosé Blonde Ale
• Frozen Rosé
• A Play on Rosé Flight
• Old Vine Rosé

L’Arte di Mangiare (Italy)

• Arancini: Fried risotto balls stuffed with braised-beef and served with pomodoro sauce 🧁
• Ravioli alla Boscaiola: Sweet sausage ravioli, mushrooms, caramelized onions, and creamy Parmesan sauce 🧁
• Bomboloni: Chocolate-hazelnut Italian doughnut with powdered sugar 🧁
• Peroni Pilsner
• Pinot Grigio
• Chianti
• Prosecco
• Red Sparkling Wine
• Moscato
• Italian White Sangria with Prosecco
• Italian Red Sangria with Cabernet Sauvignon
• Italian Margarita with Tequila and Limoncello
• Amaretto Bellini: Amaretto, White Peach Purée, and Prosecco
• Bergamotto: Rosolio Liqueur, Prosecco, and Olive

The Artist’s Table (America)

• Beef Wellington: Mushroom duxelle, prosciutto, and puff pastry with red wine demi-glace and baby vegetables
• Pan-seared Scallops with vanilla-butternut squash purée, brown butter cauliflower purée, and lime foam 🎨 - Orange
• Pistachio Cake with cherry mousse and morello cherries
• Sipping Chocolate Flight: White, milk, and dark chocolate 🧋
• White Ale
• Amber Ale
• Brown Ale
• Pinot Noir
• Symphony in Chocolate Flight: Cream liqueurs paired with Sipping Chocolates
• Beer Flight

Funnel Cake

• Cherry Blossom Funnel Cake: Chocolate chip funnel cake topped with cherry ice cream, rainbow whipped cream, chocolate chips, and a maraschino cherry 🧁

Goshiki (Japan)

• Chicken Kushiage: Breaded and fried chicken with yum yum sauce and vegetables 🧁
• Sushi Donut: Donut-shaped sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha, and eel sauce
• Winter Ale
• Sake in a traditional personalized wooden cup
• Niseko Flurry: Sake, rum, white cranberry juice, blue curaçao, and lime juice 🧁

Tangierine Café: Flavors of the Medina (Morocco)

• Carrots Three Ways: Berbere-spiced grilled carrots, pickled carrots, and carrot ginger purée 🧁🥕
• House-made Crispy Almond Phyllo Pockets with white chocolate pomegranate and milk chocolate orange 🧁
• Chai Tea Mint Mimosa: Twinings of London Chai Tea with Key lime sparkling wine and mint
• Sangria Hard Cider
• Chai Hard Cider
• Berry Hard Cider
• Cider Flight

Vibrante & Vívido: Encanto Cocina (Between Morocco & France)

• House-made Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli 🧁🎨 - Yellow
• Spicy Ajiaco Soup with guajillo and árbol chili-spiced chicken, potato, avocado, corn, and crème fraîche🧁🥖 (Gluten/Wheat Friendly) (New)
• Passion Fruit Mousse with Dragon Fruit Jam 🥖
• Coconut and Passion Fruit Smoothie 🧋
• Frozen Piña Colada
• Passion Fruit Daiquiri

L’Art de la Cuisine Française (France)

• Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl
• Croissant à la Truffe Noire d’Hiver: Black winter truffle croissant served warm
• Mousseline de Bisque de Homard Froide, Brioche Feuilletée à l’Aneth: Chilled lobster bisque mousse served with dill brioche 🧁
• Moelleux aux Noisettes et Chocolats Valrhona: Molten chocolate and hazelnut cake with pure origin Valrhona chocolates
• Frozen French Martini: Vodka, black raspberry liqueur, pineapple, orange, and grape juice with lemon-lime foam
• French Rosé Sparkling Wine
• Cabernet Sauvignon
• Sparkling Chardonnay

Gourmet Landscapes (Canada)

• Blood Orange-braised Beet Carpaccio with mustard vinaigrette, pickled clamshell mushrooms, golden beets, and crostini 🧁🥕🎨 - Red
• Roasted Bone Marrow with onion marmalade, pickled mushrooms, mache lettuce, and bone marrow snow 🧁
• Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings, and Zinfandel Reduction
• German Lager
• Cuvée Sparkling Wine
• Merlot
• Frozen Rusty Nail Cocktail

Refreshment Port (Near Canada)

• Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrata 🧁
• Artist Palette Jumbo Chocolate Chip Cookie
• Blood Orange Cosmo: Vodka with blood orange, cranberry, and lime 🧁
• Hard Cider

Pop Eats! (Near Port of Entry)

• Tomato Soup with Grilled Cheese
• Tomato Soup with Bacon, Apple, and Brie Grilled Cheese 🧁
• Almond Frangipane Cake layered with raspberry jam and Belgian chocolate
• Pop’t Art: Modern-designed sugar cookie with chocolate-hazelnut filling
• Figment Premium Popcorn Bucket with Rainbow Popcorn (Limit 2 per guest)🧁
• Tomato Soup Can Bloody Mary
• Hazy IPA

The Deconstructed Dish (Near Port of Entry)

• Deconstructed BLT: Crispy pork belly, soft-poached egg, brioche, watercress espuma, and tomato jam
• Deconstructed French Onion Soup: Beef broth ravioli, Gruyère espuma, onion bread pudding, and onion textures 🧁
• Deconstructed Key Lime Pie: Flexible Key lime curd, “Key lime” mousse, graham cracker cake, and meringues 🧁🎨 - Green
• Deconstructed Apple Pie à la Mode: Apple-cinnamon gelato, cinnamon apple cider, apple pie filling, and streusel 🧁🧋
• Brown Ale

Deco Delights (Near Port of Entry)

• Dulce Chocolate Mousse with chocolate crémeux and dark chocolate truffle 🧁
• Decadent Valrhona Chocolate with dark chocolate mousse, chocolate brownie, and cassis mousse 🧁
• Orange Mousse with lemon cake and raspberry meringues 🧁
• Artist Palette Cookie 🎨 - Prize
• Strawberry Blonde Nitro
• Vanilla Porter
• Milk Stout
• Neapolitan Beer Flight

The Donut Box (Near Test Track)

• Vanilla Donut with strawberry sugar, strawberry ice cream, fresh strawberries, and strawberry gele 🧁🎨 - Pink
• Inside Out Donut: Vanilla donut with Bavarian cream 🧁
• Chocolate-dipped Donut with black and gold sugar sprinkles and chocolate buttercream 🧁
• Rosé
• Cold Fashion Coffee Cocktail

Joffrey’s Coffee & Tea Company

• World Discovery (Near Mission: SPACE) – Mocha Masterpiece Cold Brew: A sweet creamy cold brew topped with whipped cream and chocolate puffs
• Canada – Colorful Canvas Cold Brew: A sweet creamy cold brew topped with whipped cream and fruity cereal
• World Showcase (Near Disney Traders) – Cinnamon Swirl Cold Brew: A sweet creamy cold brew topped with whipped cream and cinnamon squares
• The American Adventure – Rainbow Dreams Cold Brew: A sweet creamy cold crew topped with whipped cream and colorful marshmallow crunch

🧁 New

🧋Non-alcoholic

🥖 Gluten/Wheat Friendly

🥕 Plant-based 

🎨 Wonderful Walk of Colorful Cuisine

The EPCOT International Festival of the Arts runs from January 14 through February 21, 2022.

This Gourmet Mac & Cheese Recipe From The EPCOT Food & Wine Festival Looks Delicious

Disney

This year's Taste of EPCOT International Food and Wine Festival may be a little smaller than usual, but it sounds just as delicious as always. While you're dreaming of wandering around the World Showcase, nibbling as you go, why not try making one of this year's new dishes at home. This recipe for Gourmet Macaroni and Cheese, straight from the chefs at Disney, looks wonderful. 

Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese topped with Herbed Panko

Serves 6-8

Toasted Panko: 

• 4 tablespoons butter
• 1/2 cup panko
• Coarse salt, to taste

Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat; salt to taste. Set aside.

Gourmet Macaroni and Cheese:

• 1 (16 oz) box cavatappi pasta or elbow macaroni
• 3/4 cup butter
• 3/4 cup flour
• 8 cups whole milk
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp mustard powder
• 1/2 pound white cheddar cheese, shredded
• 1/2 pound yellow cheddar cheese, shredded
• 3 (5.2 oz) Boursin Garlic & Fine Herbs cheese wheels, divided
• Coarse salt, to taste
• White pepper, to taste

Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.

Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes. Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.

Fold in both shredded cheddar cheeses and two Boursin cheese wheels. Blend with immersion blender until cheese has melted and smooth. Season to taste with salt and white pepper.  

Add hot, cooked pasta with cheese sauce and mix until combined. Divide evenly into 6-8 bowls. Crumble remaining Boursin cheese wheel over each bowl and top with toasted panko. Serve immediately.

Club Cool at EPCOT

Have you heard about the new flavors at Club Cool in EPCOT? I must admit, when I first heard that they were getting rid of many of the more popular flavors last fall and only keeping the odd ones like Beverly and VegitaBeta, I was very disappointed. I really liked the Smart Watermelon from China and the Lift Apple from Mexico, so I was sorry to see that they would be gone by the time I made it down again. My sister liked the Mezzo Mix, an orange flavored Coke from Germany, so well that she often mixes her Coke with orange soda now. However, as sad as we were to see them go, the new flavors sounded rather exciting.

Here are the descriptions straight from the labels.

Beverly - Italy - Beverly, with it's bitter flavor, is a popular non-alcoholic aperitif that is a traditional part of Italian refreshment culture.

Fanta Pineapple - Greece - Fanta has more than 90 distinct flavors available in more than 180 countries. It made its European debut in the 1940s and was introduced to the USA in 1960. Fanta Pineapple is caffeine-free and features a sweet pineapple taste.

Fanta Melon Frosty - Thailand - Fanta is the number one soft drink of Thailand. With a fun melon flavor, this carbonated beverage is beloved in Thailand's sunny, tropical climate.

VegitaBeta - Japan - Originally launched in Japan in 1992, VegitaBeta is a non-carbonated beverage with apricot and passion fruit flavors and is rich in beta-carotene that contributes to its unique yellowish-orange color.

Bibo Kiwi Mango - South Africa - Originally created in 1998, Bibo is a fruit flavored line of juice drinks popular in South Africa. The brand features fun characters such as Johnny Orange, Taka Strawberry, and Paolo Peach.

Sparberry - Zimbabwe - A raspberry flavored cream soda, Sparberry launched in Africa in 1955. It is exclusively available in several countries in southeast Africa.

Guarana Kuat -  Brazil - Guarana Kuat is a guarana berry flavored soft drink first launched in Brazil in 1997. The word guarana comes from the Guarani word guara-na which translates to "fruit like the eyes of the people."

Inca Kola - Peru - Known as "The Taste of Peru," this soda has an unusually sweet fruity flavor that many compare to the taste of liquid bubblegum. The name "Inca Kola" refers to the Quechua words for king and queen.

First up, I tried the Fanta Pineapple. I really like pineapple flavored drinks, and this one was great. My sister really liked the Melon Frosty flavor, and Bean did too. I'm not very fond of  melons, but this is one yummy soda. Bean wanted to try the Inca Kola after I told her it was supposed to taste like bubblegum, but none of us really cared for it. I liked the Sparberry, which is a raspberry cream soda, and had a hard time choosing whether it was my favorite or the Frosty Melon. The final two flavors, Bibo and Guarana Kuat weren't popular with any of us.

Although I will miss the Watermelon and Lift Apple, I'm glad they've changed up the flavors. Club Cool is always a favorite stop on our trips to EPCOT, so be sure to check it out. You may find a new soda obsession.

It's National Cheese Lover's Day!

Today is National Cheese Lover's Day which means it's the perfect day to try all things cheesy. I love trying the various cheese-filled dishes at Disney World, so I thought I'd share a recipe for one of my favorites from last year's Taste of EPCOT International Food and Wine Festival that  you can make at home.

Gourmet Macaroni and Cheese with Boursin® Garlic & Fine Herbs Cheese topped with Herbed Panko

Serves 6-8

Toasted Panko: 

• 4 tablespoons butter
• 1/2 cup panko
• Coarse salt, to taste

Melt butter in small saucepan over medium heat. Add panko and stir until combined. Toast in pan for 3-5 minutes until golden brown. Remove from heat; salt to taste. Set aside.

Gourmet Macaroni and Cheese:

• 1 (16 oz) box cavatappi pasta or elbow macaroni
• 3/4 cup butter
• 3/4 cup flour
• 8 cups whole milk
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp mustard powder
• 1/2 pound white cheddar cheese, shredded
• 1/2 pound yellow cheddar cheese, shredded
• 3 (5.2 oz) Boursin Garlic & Fine Herbs cheese wheels, divided
• Coarse salt, to taste
• White pepper, to taste

Cook pasta in salted water according to package directions. Drain well. Set aside keeping warm.

Melt butter in 5-quart saucepan over medium heat. Whisk in flour and cook, stirring constantly, until a blonde roux, approximately 4 minutes. Add milk, garlic powder, onion powder, and mustard powder and bring to boil. Reduce heat to simmer and stir constantly for 2-3 minutes, until thickened.

Fold in both shredded cheddar cheeses and two Boursin cheese wheels. Blend with immersion blender until cheese has melted and smooth. Season to taste with salt and white pepper.  

Add hot, cooked pasta with cheese sauce and mix until combined. Divide evenly into 6-8 bowls. Crumble remaining Boursin cheese wheel over each bowl and top with toasted panko. Serve immediately.

The Taste of EPCOT International Food and Wine Festival Menus Look Delicious

This year's EPCOT International Food and Wine Festival may look a little different, but there are still a lot of taste adventures to explore. This year will see the Festival run for longer than ever beginning July 15 and ending sometime this fall. Here's the menu for the Taste of EPCOT.

Hawai’i - Showcase Plaza

• Kālua Pork Slider with Sweet-and-Sour DOLE Pineapple Chutney and Spicy Mayonnaise
• Teriyaki-glazed Spam Hash with Potatoes, Peppers, Onions, and Spicy Mayonnaise 

The Citrus Blossom - Showcase Plaza

• Lobster Tail with Meyer Lemon Emulsion and Grilled Lemon 🍚
• Crispy Citrus Chicken with Orange Aïoli and Baby Greens 🍚
• Orange Cream Shake in a Souvenir Orange Bird Sipper Cup

Shimmering Sips - Showcase Plaza

• Shimmering Strawberry Soft-Serve in a Waffle Cone
• Banana Bread with Mixed Berry Compote 🌱

Islands of the Caribbean - Showcase Plaza

• Ropa Vieja Empanada with Tomato Aïoli 
• Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt 🍚
• Flancocho: Passion Fruit Cake with Coconut Flan 

Earth Eats - Near Mexico

• Impossible Farmhouse Meatball with Lentil Bread, Spinach, Marinated Vegetables, and Creamy Herb Dressing 🌱
• The Impossible Burger Slider with Wasabi Cream and Spicy Asian Slaw on a Sesame Seed Bun 🌱
• Chocolate Pudding Terrarium with Avocado Cream, Matcha Crumble, and Baby Herbs 🌱🍚
• Bloomin’ Blueberry Lemon and Ginger Tea Featuring Twinings of London

Mexico

• Ribeye Taco: Ribeye Steak with Ranchera Salsa in a Corn Tortilla topped with Onions, Chives, and a Lime Wedge 
• Pork Tostada: Fried Corn Tortilla topped with Chipotle Black Beans, Roasted Pork, Fresh Salsa Verde, Onions, and Cilantro 

China

• Chicken Dumplings with Chinese Slaw Mongolian
• Beef Bao Bun 

Disney

Refreshment Outpost - African Outpost

• Frozen Slushy Coca-Cola or Minute Maid Lemonade in a Souvenir Spike the Bee Sipper Cup

Africa

• Spicy Kenyan Vegan Corn and White Beans with Pigeon Peas, Quinoa & Ancient Grains Medley, and Kachumbari Slaw 🌱
• Piri Piri Skewered Shrimp with Citrus-Scented Couscous 

Germany

• Schinkennudeln: Pasta Gratin with Ham, Onions, and Cheese
• Roast Bratwurst in a Prop & Peller Pretzel Roll
• Apple Strudel with Vanilla Sauce 

Italy

• Margherita: Rustic Italian Flatbread with Tomato Sauce and Mozzarella Cheese
• La Classica: Cheese Tortellini with Ricotta, Provolone, Fontina, Parmesan, Vodka Sauce, and Crispy Bacon
• Cannoli Siciliani: Crisp Pastry Filled with Sweet Ricotta, Chocolate, and Candied Orange 

Hops & Barley - American Adventure Pavilion

• New England Lobster Roll: Warm Lobster with Fresh Herb Mayonnaise and Griddled Roll
• Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, Corn, and Andouille Sausage
• Freshly Baked Carrot Cake and Cream Cheese Icing 

Funnel Cakes - American Adventure Pavilion

• Street Corn Funnel Cake topped with Roasted Corn, Cotija Cheese, Cilantro and Cumin Crema dusted with Paprika 

Japan

• Tempura Donburi: Two Pieces of Tempura Shrimp and Kakiage Vegetable Tempura with Tentsuyu Dipping Sauce served over Sushi Rice 
• Frothy Ramen: Chilled Noodles in a Dashi Broth topped with Egg White Froth 
• Chirashi Sushi Flowerpot: Fresh-cut Salmon, Salmon Roe, and Spinach served over Sushi Rice with Furikake and topped with Poke Sauce 

Morocco

• Beef Kefta Pocket with Caramelized Onions, Garlic, and Spicy Tomato Concassée 
• Spicy Hummus Fries with Cucumber, Tomatoes, Onions, Tzatziki, and Chipotle Sauce 
• Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce 

Brazil - Between Morocco and France

• Crispy Pork Belly with Black Beans, Tomato, and Onions 🍚
• Pão De Queijo: Brazilian Cheese Bread 🍚

France

• Tarte aux Oignons Caramelises Et Chévre: Goat Cheese Tart with Caramelized Onions on a Flaky Pastry Crust 
• Canard Confit À L’orange: Braised Duck Confit À L’orange with Mashed Sweet Potatoes 
• Tarte Tropezienne, Coulis Framboise: Brioche Cake Filled with Light Pastry Cream and Raspberry Coulis 

Mac & Cheese - World Showplace

• Gourmet Macaroni and Cheese with Boursin Garlic and Fine Herbs Cheese topped with Herbed Panko
• Buffalo Chicken Macaroni and Cheese with Boursin Garlic and Fine Herbs Cheese Sauce topped with Carrots, Celery, and Blue Cheese Crumbles
• Lobster Macaroni and Cheese with Boursin Garlic and Fine Herbs Cheese Sauce and Lobster Cream topped with Herbed Panko
• Macaroni and Cheese with House-made Italian Sausage and Peppers 🌱

Appleseed Orchard - World Showplace

• Charcuterie and Cheese Plate featuring Burton’s Maplewood Farm Applejack Brandy Barrel Aged Maple Syrup
• Caramel-Apple Popcorn  
• Frozen Apple Pie

Desserts & Champagne - World Showplace

• Liquid Nitro Chocolate Cake Pops 
• Liquid Nitro Chocolate Cake Pops with Crumbled Twix
• Liquid Nitro Chocolate Cake Pops with Crushed M&M’s
• Frozen S’mores

Wine & Dine Featuring Festival Favorites - World Showplace

• Kielbasa and Potato Pierogi with Caramelized Onions and Sour Cream, Poland
• Seafood Fisherman’s Pie, Ireland
• Spanakopita, Greece 

Canada

• Canadian Cheddar and Bacon Soup served with a Prop & Peller Pretzel Roll 
• “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce 🍚

Refreshment Port

• DOLE Whip® Pineapple 🌱

🌱 - Plant Based
🍚 - Gluten Friendly