More Details about the 2015 Epcot Food and Wine Festival
Are you ready for fall? Well, if you are, details are abounding now about this year’s Epcot Food and Wine Festival! If this is your favorite time of year to visit the parks, like it is mine, you count down the days until you can start making your plans! (I’m drinking pumpkin spice tea to get me in the mood as we speak!)
Well, now, we are only just a little over two months away from opening date, which starts on September 25 and will last a total of 53 days through November 16. What makes this year even more special is it is the 20th anniversary of the event! We’ve already heard some initial details, but we now know things like Marketplace Kiosk menus, special event details, and more.
What’s New?
Fans of the the ABC show, “The Chew” will be able to experience the filming of a few episodes that will be broadcast from the festival this year. The TV series will tape five shows with co-hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz on Oct. 7, 8 and 9 which will air during the week of Oct. 12 -16.
In addition, “The Chew” will be featured in two themed marketplaces located at the new Next Eats area of Future World. This will mark the first time in the festival’s history that culinary experiences will take part in the Future World section of the park.
At the new Sustainable Chew Marketplace, festival-goers can enjoy three delicious dishes inspired by “The Chew” co-hosts. In addition, the eco-home-inspired marketplace will offer guests a chance to learn more about how food is grown and the importance of food sustainability. Herbs and vegetables harvested from The Land pavilion greenhouses at Epcot will flavor the marketplace dishes.
A second new Future World marketplace at Next Eats will feature the Chew Lab, where Disney chefs will collaborate with “The Chew,” to create a cutting-edge marketplace inspired by food-science labs and the hottest culinary tech trends.
In addition, “The Chew” cast will host a new premium event called the Rockin’ Burger Block Party on October 8, with specialty burgers and sliders inspired by top names in the music industry such as Dave Matthews and his Dreaming Tree Wines and Carlos Santana’s Casa Noble Tequila. Two additional Burger Block Parties are set for Sept. 25 and Nov. 6.
Of course, one of the most popular premium event that takes place during the Epcot Food and Wine Festival is the Party for the Senses. Well, brand new for this year will be the Yelloween Masquerade Party for the Senses, an elegant, dance-the-night-away, gourmet tasting party with Champagne, wine, craft beers and specialty cocktails paired with food. Guests will be encouraged to masquerade in chic yellow and black.
Additional festival premium events will include the Mexican Tequila Lunch, Japanese Craft Beer Tasting, French Family Meal Traditions and dozens of events including Culinary Adventures in Signature Dining.
Reservations for all Epcot Food and Wine Festival special events will go on sale on July 30.
Over at the Festival Center, there will be a new Monday-through-Thursday “Spotlight on Dominican Republic” which will showcase the country’s culture, crafts and culinary delights with artists and chefs.
In addition, to celebrate the 20th-year of the festival, a few celebratory wines were created including a Napa Valley Festival Chardonnay and a Paso Robles Festival Cabernet Sauvignon. Guests will be able to purchase bottles of these at the Festival Center Wine Shop.
Marketplace Kiosk Menus
Let’s now dive in to the most popular part of the Food and Wine Festival, which I think has to be the International Marketplace Booths, which are going to be found scattered throughout World Showcase and now in the Future World section of the park too! With the additional Future World booths this year, there are more than 30 different booths you can choose to stop at to try a cornucopia of cuisines. The event really is a food lover’s paradise. Now that we have the menu offerings, I’m starting to figure out my list of where my must-stops will be, and I bet you will be too!
Africa
| Food | Beverages |
| Beef tenderloin tips berbere style with onions, jalapeños, tomato and pap | Indaba Chenin Blanc |
| Buttered chicken with micro cilantro and naan bread | DeMorgenzon DMZ Cabernet Róse |
| Fairview Pinotage | |
| Jam Jar Sweet Shiraz |
Australia
| Food | Beverages |
| Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas | Coopers Brewery Extra Strong Vintage Ale |
| Grilled lamb chop with mint pesto and potato crunchies | Chateau Tanuda Grand Barossa Dry Riesling |
| Lamington: Yellow cake dipped in chocolate and shredded coconut | Bulletin Place Unoaked Chardonnay |
| Yangarra Estate Vineyard Shiraz |
Belgium
| Food | Beverages |
| Potato and leek waffle with beer-braised beef and smoked gouda cream | Hoegaarden |
| Belgium waffle with warm chocolate ganache and whipped cream | Palm Speciale Belge Ale |
| Belgium waffle with berry compote and whipped cream | Leffe Blonde |
| Stella Artois Cidre | |
| Chilled coffee featuring Godiva Chocolate Liqueur | |
| Beer flight (featuring 4 4-ounce servings): Hoegaarden, Palm Amber Ale, Leffe Blonde and Stella Artois Cidre |
Brazil
| Food | Beverages |
| Escondidinho de carne, “Little Hidden One”: layered meat pie with mashed yucca | Kaiser Brewery Xingu Black Beer |
| Crispy pork belly with black beans, tomato and cilantro (gluten free) | Carnaval Moscato Sparkling White Wine |
| Pao de queijo: Brazilian cheese bread | Frozen Caipirinha featuring LeBlon Cachaca |
| Cocada: Brazilian coconut candy |
Brewer’s Collection
| Beverages |
| Radeberger Zwickel Pilsner |
| Norbertus Special Hefeweizen |
| BraufactuM Progusta IPA |
| Shofferhofer Zitrone Weizen-Mix |
| Beer flight (featuring 4 4-ounce servings): Radeberger Zwickel Pilsner, Norbertus Special Hefeweizen, BraufactuM Palor and Schöfferhofer Zitrone Weizen-Mix |
Canada
| Food | Beverages |
| Canadian cheddar cheese soup | Moosehead Lager |
| Chicken sausage with creamy polenta and Minus 8 onion jam | Neige Premiere Apple Ice Wine |
| “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce (gluten free) | Inniskillin Vidal Icewine |
| Tawse Vineyard Cabernet Franc |
Cheese Studio
| Food | Beverages |
| Trio of artisan cheese | Robert Mondavi FuméBlanc |
| Karst cave-aged cheese served with honey | Still River Winery Apfel Eis (apple ice wine) |
| La Bonne Vie goat cheese served with Craisin bread | Sterling Vintner’s Collection Cabernet Sauvignon |
| Rogue Creamery Oregon Blue Cheese with berry port compote | |
| Sweet goat cheese panna cotta with guava gellé | |
| Cheese fondue with sourdough bread |
Chew Lab
| Food | Beverages |
| Olive oil poached salmon with fresh corn, bacon and pepper jam | Festival Chardonnay, Napa Valley |
| New York strip, parsnip silk, balsamic glaze and arugula foam | Festival Cabernet Sauvignon, Paso Robles |
| Liquid nitro chocolate almond truffle with warm whiskey caramel | Smoking Hibiscus featuring Montelobos Mezcal Joven |
China
| Food | Beverages |
| Beijing roasted duck in steamed bun with hoisin sauce | Tsing Tao Beer |
| Mongolian beef in a steamed bun with chili mayo | Francis Ford Coppola Su Yuen Riesling |
| Black pepper shrimp with Sichuan noodles | Ritzy Lychee with cognac and vodka |
| Chicken potstickers | Kung Fu Punch with vodka and triple sec |
| Happy Peach with peach liqueur and dark rum | |
| Mango green tea with popping bubbles |
Craft Beers
| Food | Beverages |
| Craft beer snack mix: sweet and savory blend of nuts, fruits, and crackers | Brew Hub Keybilly Island Ale – Lakeland, FL |
| Charcuterie plate: Country pâté, cured meats, and crostini | Two Henrys Blueberry Vanilla American Wheat Ale – Plant City, FL |
| Pimento cheese dip with pretzel crisps | Orlando Brewing Grateful Pumpkin – Orlando, FL |
| Bloody Mary shrimp cocktail | Swamp Head Wild Night Honey Cream Ale – Gainsville, FL |
| 3 Daughters St. Pete Beach Blonde Ale – St. Petersburg, FL | |
| Florida Beer Company Passport 20 Belgian-Style Tripel Ale – Cape Canaveral, FL | |
| Funky Buddha Vanilla Espresso Porter – Oakland Park, FL | |
| Shipyard Bourbon Barrel Aged Imperial Stout – Clearwater, FL | |
| Beer Flight 1: Florida Harvest (featuring 4 4-ounce servings): Brew Hub Keybilly Island Ale (Lakeland, FL), Two Henrys Blueberry Vanilla American Wheat Ale (Plant City, FL), Orlando Brewing Grateful Pumpkin (Orlando, FL), Swamp Head Wild Night Honey Cream Ale (Gainsville, FL) | |
| Beer Flight 2: Craft Beer Lovers (featuring 4 4-ounce servings): 3 Daughters St. Pete Beach Blonde Ale (St. Petersburg, FL), Florida Beer Company Passport 20 Belgian-Style Tripel Ale (Cape Canaveral, FL), Funky Buddha Vanilla Espresso Porter (Oakland Park, FL), Shipyard Bourbon Barrel Aged Imperial Stout (Clearwater, FL) |
Desserts & Champagne
| Food | Beverages |
| Chocolate cherry explosion | Nicolas Feuillatte Blanc de Blancs |
| Strawberry-basil champagne “toast” | Möet & Chandon Impérial |
| Guylian Belgian chocolate seashell truffles | Veuve Clicquot Ponsardin “Yellow Label” |
| Dom Pérignon | |
| Möet & Chandon Nectar Impérial | |
| Orange Blossom Brewery Toasted Coconut Porter float with caramel ice cream | |
| Cream soda float with caramel ice cream | |
| Frozen S’mores featuring Monin Toasted Marshmallow Syrup |
Dominican Republic
| Food | Beverages |
| Lechón asado: Roasted pork with mangú, pickled red onion and avocado | Presidente Pilsner Beer |
| Soufflé de yuca: Yuca soufflé topped with griddled cheese | Frozen Dominican piña colada featuring Ron Barceló Blanco Rum |
| Pescado con coco: Seared grouper, pigeon peas and rice with coconut sauce | Frozen sugar cane cocktail featuring Ron Barceló Blanco Rum |
| Caramel flan with rum-roasted pineapple |
Farm Fresh
| Food | Beverages |
| Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions | Woodchuck Raspberry Hard Cider |
| Griddled “yard bird” with braised greens (gluten free) | Wyder’s Dry Pear Hard Cider |
| Two Henrys Elderberry Hard Cider | |
| ACE Hard Pumpkin Cider | |
| Florida Orange Groves, Key Limen Wine | |
| Tom Gore Chardonnay | |
| Tom Gore Cabernet Sauvignon | |
| Hard Cider Flight (4 4-ounce servings): Woodchuck Raspberry Hard Cider, Wyder’s Dry Pear Hard Cider, Two Henrys Elderberry Hard Cider, ACE Hard Pumpkin Cider |
France
| Food | Beverages |
| Croissant aux escargots with garlic and parsley | Beer Kronenbourg Blanc 1664 |
| Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes | Chardonnay, Macon-Villages, Vielles Vignes Mommessin |
| Crème brûlée vanille chocolat: Vanilla & chocolate crème brûlée topped with caramelized sugar | Cabernet Sauvignon, Bordeaux, Château Bonnet |
| Sparkling Pomegranate Kir | |
| Ice Pop Pomme: Apple juice, vodka, and St. Germain liqueur | |
| La Passion Martini Slush: vodka, Grey Goose Le Citron, cranberry and passion fruit juice |
Germany
| Food | Beverages |
| Schinkennudel (Pasta Gratin with Ham & Cheese) | Selbach-Oster Mosel Riesling Spätlese |
| Roast bratwurst in a pretzel roll | J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett |
| Apple strudel with vanilla sauce | J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese |
| Kallstadter Kobnert Spaetburgunder Spätlese Dry (Pinot Noir) |
Greece
| Food | Beverages |
| Vegetarian moussaka with Gardein sausage crumbles | Domaine Skouras Moscofilero |
| Greek salad in a cone | Domaine Siglas Assyrtiko/Athiri |
| Chicken gyro with tzatziki Sauce | Selbach-Oster Mosel Riesling Spätlese |
| Spanakopita | Alpha Estate Axia Syrah-Xinomavro |
| Tzatziki martini featuring Crop Organic Cucumber Vodka and BOLS Natural Yoghurt Liqueur |
Hawai’i
| Food | Beverages |
| Kālua pork slider with sweet and sour Dole Pineapple chutney and spicy mayonnaise | Kona Brewing Company, Big Wave Golden Ale |
| Tuna poke with seaweed salad and lotus root chips | Kona Brewing Company, Pipeline Porter |
| Maui Splash Sweet Pineapple Wine | |
| Mai Tai featuring Sammy’s Beach Bar Rum |
Hops & Barley
| Food | Beverages |
| New England lobster roll | SweetWater Take Two Pils |
| Florida grass fed beef slider with pimento cheese | Goose Island Honkers Ale |
| Fresh baked carrot cake with Craisins and cream cheese icing | Samuel Adams Rebel IPA |
| Dogfish Head Sixty-One IPA | |
| La Crema Chardonnay | |
| Cambria Estate Winery Julia’s Vineyard Pinot Noir | |
| Beer Flight (Includes 4, 4 oz. servings): SweetWater Take Two Pils, Goose Island Honkers Ale, Samuel Adams Rebel IPA, Dogfish Head Sixty-One IPA |
Ireland
| Food | Beverages |
| Lobster and seafood fisherman’s pie | Kilkenny Irish Cream Ale |
| Kerrygold cheese selection: Reserve cheddar, Dubliner with Irish Stout and Skellig | Bunratty Meade Honey Wine |
| Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard (gluten free) | Chilled Irish Coffee featuring Bunratty Potcheen |
| Kerrygold Irish Cream Liqueur |
Italy
| Food | Beverages |
| Ravioli alla caprese: Cheese ravioli, tomato sauce, mozzarella, parmesan and basil | Moretti Lager Beer |
| Filetto di pollo, con funghi al marsala: Chicken tenderloin, cremini mushrooms, marsala sauce and ciabatta bread | Moretti La Rossa Beer |
| Cannoli al cioccolato: Chocolate-covered cannoli filled with sweet ricotta, chocolate and candied fruit | Pinot Grigio, Placido |
| Chianti Classico, Placido | |
| Corbinello, Montegrande | |
| Moscato Fior d’Arancio, Montegrande | |
| Prosecco, Bosco del Merlo | |
| Frozen margarita with limoncello and tequila |
Japan
| Food | Beverages |
| Spicy hand roll: Tuna and salmon with Kazan Volcano sauce | Kirin Draft Beer |
| Teriyaki gyoza bun: Steamed bun filled with chicken, vegetables and sweet teriyaki sauce | Pineapple Fuzed Sake |
| Miso Udon: steamed shrimp, vegetables, and noodles in a spicy broth | Sake – Komatsu Tateaki Samurai |
| Sake – Suigei Drunken Whale |
Mexico
| Food | Beverages |
| Tacos de camarón: Battered shrimp, pico de gallo, pickled onions, and chipotle mayonnaise | Dos Equis Beer with Floater |
| Chilaquiles de pollo: Corn chips layered with seasoned chicken, queso fresco, sour cream and cilantro | Mexican Sangria |
| Pastel de elote con queso: Sweet corn cheese cake | Tequila Flight |
| Guava margarita |
Morocco
| Food | Beverages |
| Kefta pocket: Ground seasoned beef in a pita pocket | Casa Beer |
| Spicy shrimp roll with cilantro and mint sauce | Guerouane White |
| Baklava | Sangria |
| Mimosa Royale: Sparkling wine and orange juice topped with orange liqueur |
New Zealand
| Food | Beverages |
| Steamed green lip mussels with garlic butter and toasted bread crumbs | Kim Crawford Pinot Grigio |
| Seared venison loin with wild mushroom marsala sauce and kumara dumpling | Brancott Estate Flight Song Marlborough Sauvignon Blanc |
| Lamb meatball with spicy tomato chutney | Kim Crawford Chardonnay |
| Nobilo Icon Pinot Noir |
Patagonia
| Food | Beverages |
| Beef empanada | Undurraga Sparkling Wine Brut |
| Grilled beef skewer with chimichurri sauce and boniato purée (gluten free) | Calle Ocho Chardonnay |
| Roasted Verlasso salmon with quinoa salad and arugula chimichurri (gluten free) | Kaiken Torrontés |
| Terrazas Reserva Malbec |
Poland
| Food | Beverages |
| Kielbasa and potato pierogi with caramelized onions and sour cream | Okocim Brewery, Okocim O.K. Beer |
| Sauerkraut pierogi with pork goulash | Blaufraenkische Donausonne, Hungarian Wine |
| Frozen Szarlotka (apple pie) featuring Zubrowka Bison Grass Vodka |
Scotland
| Food | Beverages |
| Haggis with neeps and tatties: Traditional Haggis with rutabaga and mashed potatoes | Innis & Gunn CASK OAK Aged Beer |
| Fresh potato pancake with smoked Scottish salmon and herb sour cream (gluten free) | Brew Dog Punk Ale |
| Seared sea scallop with spinach-cheddar gratin and crispy bacon (gluten free) | Citrus Thistle featuring Hendrick’s Gin |
| The Tipsy Laird: Whiskey-soaked cake with lemon cream and toasted oats | Glenfiddich Scotch Selection (12, 15 and 18 year) |
| Glenfiddich Single Malt Scotch flight (12-, 15- and 18-year) |
South Korea
| Food | Beverages |
| Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi | iCing Grapefruit Sparkling Rice Brew |
| Roasted pork lettuce wrap with kimchi slaw | Myungjak Bokbunja Raspberry Wine |
| Soju Banana Milkshake featuring The Ginger People Ginger Soother |
Sustainable Chew
| Food | Beverages |
| Pork Spareribs with red wine, fennel, and cheesy mascarpone grits | Founders Spectra Trifecta (Chamomile Kolsch) |
| Ricotta & zucchini ravioli with tomato sauce | Frozen Chew-tini |
| Vanilla panna cotta with fresh figs and pistachio brittle | Beso Del Sol White Sangria |
Wine Studio
| Food | Beverages |
| Trio of artisan cheese | Avviato Pinot Grigio, Oregon |
| Karst cave-aged cheese served with honey | 14 Hands Chardonnay, Washington |
| La Bonne Vie goat cheese served with Craisin bread | Franciscan Equilibrium White Wine, California |
| Rogue Creamery Oregon Blue Cheese with berry port compote | Acacia Pinot Noir, California |
| Dry Creek Zinfandel, California | |
| Spellbound Petite Sirah, California | |
| Clayhouse Malbec, California | |
| Line 39 Cabernet Sauvignon, California |
In addition, it looks like there will be a few additional locations serving up treats for the Festival. They include:
Fife & Drum
- Ghirardelli ice cream sundae
- Mmmhops Pale Ale
Refreshment Cool Post
Menu Selections:
- Spicy hot dogs with kimchi slaw and korean mustard
Beverage Selections:
- Mango Star featuring African Starr Rum
- Frozen “Brown Elephant”
Showcase Coffee Cart
- Chai Latte with Grey Goose Vodka or Bailey’s topped with cinnamon and whipped cream
Test Track Coffee Cart
- Iced Coffee Dream: bold roast coffee, chilled and iced, with light cream, topped with Bailey’s Irish Crème® and whipped cream. Also available hot.
The Odyssey
- Tropical Delight Mango Smoothie with Coconut Syrup and Grey Goose Vodka
Intermissions Café at the Festival Center
| Food | Beverages |
| Asian Tuna Salad with Noodles | Festival Chardonnay, Napa Valley |
| Southwest Chicken Wrap | Festival Cabernet Sauvignon, Paso Robles |
| Tuna Salad with Pita | MARTINI Prosecco |
| Cucumber and Tomato Salad | Caposaldo Peach Moscato Sweet Sparkling Wine |
| Crudité of Carrots, Celery and Broccoli with Creamy Pepper Relish | Iron Horse Vineyards “Fairy Tale Cuvée” Sparkling Wine |
| Fruit & Cheese Plate | Presidente Pilsner Beer |
| Side Salad | Two Henrys Elderberry Hard Cider |
| Grapes | Assorted soft drinks |
| Key Lime Pie | Dasani Water |
| Brownie |
Celebrity Chef Events
For those looking to meet some of your favorite celebrity chefs, take part in the “What’s Cookin With” series. You’ll start your day with a delicious plated brunch joined by a special celebrity guest. Celebrities include:
- October 2 – Amanda Freitag
- October 4 – Bryan Voltaggio
- October 9 –Andrew Zimmern
- October 10 – Jamie Deen
- October 11 – Carla Hall
- October 16 – Gale Gand
- October 18 – Cat Cora
- October 23 – Allan Susser
- October 25 – John Ash
- October 30 – Robert Irvine
- November 1 – Erika Davis
- November 6 – Buddy Valastro
- November 8 – David Guas
- November 13 – TBD
- November 15 – Sarah Fioroni
The event will take place from 10:00 a.m. – 12:00 p.m. and the cost is $129 per Guest.
For the kiddos
New this year, kids of all ages can join in the fun and follow Remy via a savory scavenger hunt called Remy’s Ratatouille Hide and Squeak. To take part in the hunt, you’ll need to purchase your map and stickers from Festival merchandise locations including the Festival Center, Pin Central, Port of Entry or World Traveler at International Gateway. Then, begin hunting for the little statuettes of Remy hidden around the World Showcase. Once you’ve found all of the Remy’s and matched the ingredient stickers to your map, you’ll simply show the finished map for a special surprise.
Of course, all of this just scratches the surface of what the 2015 Epcot International Food and Wine Festival will offer. For full details, make sure you visit the official Epcot Food and Wine Festival website.
You might want to take another look at your list. It looks like you’ve got last year’s South Korea menu under “South Korea”, and this year’s South Korea menu under “Singapore”.
Thanks for catching that, it has been fixed. What happened is that the Singapore booth is not returning this year and we simply transcribed the new South Korea menu in the wrong spot. Thanks again!