Best of the Fest: What To Eat at the 2015 Epcot Food and Wine Festival

Happy 20th Anniversary of the Epcot Food and Wine Festival!

2015 Epcot Food and Wine Logo

We’re celebrating the best way we know how, with a trip all over Epcot to bring you the best of the best from the 2015 Epcot Food and Wine Festival!

It was a tough job gathering all of the goodies and pricing for you at each of the Marketplace Booths for this year’s festival, but hey… somebody’s gotta do it. Of course, we needed a little sustenance along the way ;). What better excuse to Eat and Drink our Way Around the World again this year!

Be sure to click over to our Marketplace Booth Page to see pictures of every single dish at the Festival. Just click through the links for each booth to see pictures of all your favorite dishes, along with every single new one from this year!

Then, come on back to see our must-buys among the new items at the 2015 Epcot Food and Wine Festival!

Chicken Sausage with Creamy Polenta at the Canada Marketplace

Well, whaddya know… along with the Le Cellier Beef Filet and Cheddar Cheese Soup, the Canada Booth can claim even more bragging rights with the return of the Chicken Sausage with creamy polenta and Minus 8 Onion Jam.

Chicken Sausage with Creamy Polenta and Minus 8 Onion Jam

Chicken Sausage with Creamy Polenta and Minus 8 Onion Jam

This was a favorite of mine back when it was on the menu at Le Cellier, and I was super excited to see it make its way to the festival back then. Sweet, savory, and with just a bit o’ heat, we’re glad it made its way back after being on hiatus for a couple years!

Ice Pop Pomme at the France Marketplace

You’ve gotta love the Ice Pop Pomme in France, too… not only is this frozen blend of apple syrup, vodka, and St. Germain liqueur cool and refreshing, it’s also custom-made for photo opps!

This is one of those treats that will turn heads for sure, but it packs a wallop! You will KNOW this isn’t for kiddos as soon as you take your first bite. Delicious, and strong!

Ice Pop Pomme

Ice Pop Pomme

As always, it’s La Belle Vie in Epcot’s France!

Chilaquiles de pollo at the Mexico Marketplace

We were eagerly anticipating the chilaquiles de pollo at the Mexico Booth this year, and we weren’t disappointed! This flavorful combo of corn chips, queso fresco, seasoned chicken, sour cream, and cilantro quickly won our hearts. The shrimp taco is good, but this is even better.

Chilaquiles de Pollo

Chilaquiles de Pollo

Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel at the Chew Lab

I enjoyed the Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel at the Tables in Wonderland preview dinner, but this Chew Lab dessert continues to be great here in the actual festival setting. The portion was HUGE (not sure how much longer that will continue), so it’s definitely possible to share.

Chew Lab Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel

Chew Lab Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel

Yuca Souffle Topped with Griddled Cheese at the Dominican Republic Marketplace

The Dominican Republic Booth is back with a bang! It’s been on hiatus since 2007, and it’s made our Must-Try list with the Souffle de Yuca. A Yuca Souffle, yeah, sure… but JUST LOOK at the beautiful pile of GRIDDLED CHEESE on top of it!

The Pescado here at DR is also fantastic and very worth trying, but when you’ve got seared cheese on the menu you just shouldn’t pass it up.

Souffle de Yuca topped with Griddled Cheese

Souffle de Yuca topped with Griddled Cheese

Citrus Thistle at the Scotland Marketplace

You can find the wonderfully smooth and refreshing Citrus Thistle made with Hendrick’s Gin at the Scotland Marketplace. This is light, refreshing, and fruity — it’s not too heavy, and compliments the Scotland dishes very well.

Citrus Thistle featuring Hendricks Gin

Citrus Thistle featuring Hendrick’s Gin

Now, if you’re game to try some of the new Traditional Haggis at the Scotland Booth… well, that’s for YOU to decide ;).

Miso Udon at the Japan Marketplace

We loved the bit of kick that the spicy broth gave to the Miso Udon at the Japan Booth! This one was even mentioned to us by fellow Festival-goers as a favorite!

Miso Udon

Miso Udon

Coconut Porter Float at Desserts and Champagne

Now, you may know that items at Desserts & Champagne Booth have rarely impressed me in the past. But that was all before the Orange Blossom Brewery Toasted Coconut Porter Float with Caramel Ice Cream came into my life.

Orange Blossom Brewery Toasted Coconut Porter Float with Caramel Ice Cream

Orange Blossom Brewery Toasted Coconut Porter Float with Caramel Ice Cream

Porter. Coconut. ICE CREAM. This one wowed the DFB team.

Vegan Korean Barbecue at the South Korea Marketplace

Ok, the Vegan Korean Barbecue at the South Korea Booth surprised me for TWO reasons: first, that they’ve turned out a truly tasty vegan “meat”ball, and second… because I didn’t even know it was going to be there to begin with!

Vegan Korean Barbecue with Steamed Rice and Cucumber Kimchi

Vegan Korean Barbecue with Steamed Rice and Cucumber Kimchi

South Korea surprised us with this all-new menu item today, and we’re glad they did… both for our sake and for the sake of our vegan friends out there!

Buttered Chicken at the Africa Marketplace

We love our Butter Chicken here at DFB (at least I do), and I was so excited to see the Buttered Chicken with Micro Cilantro and Naan Bread on the menu at the Africa Booth. This dish is heavy on the curry, so be prepared, but we still really loved it.

Note — the festival today seemed to be plagued with stale bread. All of the DFB team members noticed it as we visited the booths on our lists. We’re hoping they remedy this situation, but the only problem with this chicken was the stale naan bread.

Buttered Chicken with Micro Cilantro and Naan Bread

Buttered Chicken with Micro Cilantro and Naan Bread

 

Cheese Fondue with Sourdough Bread at the Cheese Studio

The Cheese Fondue with sourdough bread at the Cheese Studio isn’t a new dish — they had it for years at the Cheese Booth and now it’s making a comeback — but it’s still delicious. The cheese is strong and thick, and the baguette is the perfect portion size. Note, however, that the bread was stale for us (again).

Cheese fondue with sourdough bread

Cheese fondue with sourdough bread

Loaded Mac and Cheese at Farm Fresh

Um. Are you surprised?

The loaded Mac and Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions at Farm Fresh lived up to the hype and made our list. In fact, I wanted to include the Griddled Yard Bird at Farm Fresh here, too. The whole booth is a winner this year.

Loaded mac nGÇÖ cheese with Nueske's pepper bacon cheddar cheese peppers and green onions

Loaded mac and cheese with Nueske’s pepper bacon cheddar cheese peppers and green onions

Crème brûlée vanille chocolat at the France Marketplace

Vanilla or chocolate… can’t decide? Try the Creme Brûlée vanilla chocolate at the France Booth! A slight twist (ha ha!) on a classic, this creme brûlée is creamy and rich — no fear of biting into a gummy, gelatinous dessert. The texture is spot on, and the flavor is out of this world.

Creme Brulee Vanille Chocolat - Vanilla and Chocolate Creme Brulee

Creme Brulee Vanille Chocolat – Vanilla and Chocolate Creme Brulee

Chew-tini at Sustainable Chew

I tried the Chew-tini from the new Sustainable Chew Marketplace during the Food and Wine Festival Preview in July, and I couldn’t wait to try it again at the Festival! Sure enough, it was practically gone before I got to photograph it. Be careful — these go down VERY smoothly!!

Frozen Chewtini

Frozen Chewtini

But That’s Not All…

Of course, we can’t forget a few more of our returning favorites from Festivals past. If you’ve been attending the Festival year after year, you’ve likely got them on your list, too… classics like the “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce at the Canada Booth, or perhaps a bit of Schinkennudeln at Germany, or pretty much ANYTHING at the Mexico Booth.

Remember: to see the full list — and pictures of EVERYTHING — be sure to click over to our Marketplace Booth page, where the provided links will to take you to each booth’s individual page. That’s how you can see pictures of every single dish at this year’s Festival!

Want Even MORE Details About the 2015 Epcot Food and Wine Festival?

This isn’t the last you’ll hear from us about the Food and Wine Festival. As always, we are working to bring you all of the latest and most important news and updates on the 2015 Epcot Food and Wine Festival, so stay tuned for more details and check out all of the info below!

The DFB Guide to the 2015 Epcot Food & Wine Festival e-Book is now available for purchase!

This 250+-page guide to the Festival offers insider tips and advice as well as all of the details you need to know to plan your best Festival visit ever.

2015 DFB F&W Guide Cover

Your purchase includes several bonus items as well — including a full daily schedule of events at the Festival and a printable World Showcase Booth Menu Checklist to carry with you as you Eat around the World!

Order your 2015 edition today to get started on planning right away! Don’t miss a moment of the fun!

Use code Chefs at check-out for a $3 discount!

Be sure to join our Disney Food Blog Newsletter for the latest information and details. And keep an eye on our 2015 Epcot Food and Wine Festival Page for updates.

2015 Epcot Food and Wine Festival Index

2015 Epcot Food and Wine Festival Booth and Menu IndexFull Menus and Food Photos Now Available!
2015 Epcot Food and Wine Festival Special Events
2015 Epcot Food and Wine Festival Low-Cost Seminars and Demonstrations
2015 Eat to the Beat Concert Schedule
Epcot Food and Wine Festival Fans Facebook Page
2015 Epcot Food and Wine Festival Wine and Dine Half Marathon
2015 Swan and Dolphin Food and Wine Classic
Food and Wine Festival 101
2014 Epcot Food and Wine Festival Menus and FOOD PHOTOS
2014 Epcot Food and Wine Festival Gluten Free Items

How to Book Epcot Food and Wine Festival Events

To book all special events and demonstrations, call 407-WDW-FEST (939-3378) (join the Disney Food Blog Newsletter to find out as soon as we do about more details!). Culinary Demonstrations, Beverage Seminars, Mixology Seminars, and general admission for some special events are bookable online at www.epcotfoodfestival.com.

Tables in Wonderland members, Annual Passholders, Disney Vacation Club Members, and Golden Oak Residents are eligible for a $2 discount (per person, per event) for beverage and mixology seminars and culinary demos taking place Mon-Thurs during the festival. Discounts are by phone at 407-WDW-FEST (939-3378) or through DVC Member Services. Stay tuned to DisneyFoodBlog.com and the Disney Food Blog Newsletter for details.

Which dish tops your list of items to try at the 2015 Epcot Food and Wine Festival? Please let us know with a comment below!

Comments

  1. Michele says

    Thank you so much for all your info on F&W! This will be my first year attending and I have a huge list of things to try, thanks to you guys. I have a few questions, though.

    Will the booths customize anything? The main thing I’m wondering about is the Chilaquiles… I generally love this dish, but cilantro pretty much ruins a meal for me. Do you know if I could ask for it without, or is it already cooked into it? We got in on the free dining deal so I’d like to use as many snack credits as we can at the festival. How does it work to swap a counter service credit for three snack credits? I know it has to be done on one transaction, but do we just tell them when they’re ringing it up that’s what we’d like to do?

    Thanks!!

  2. says

    Everything you mentioned sounds incredible! I really hope that the stale bread issue was just because yesterday was the soft opening. Soft fresh bread is what life is all about!

  3. Dana says

    Oh my goodness! We’re skipping the Food & Wine this year so we can do the Flower & Garden next spring, and looking at your photos, I’m just hoping we made the right decision!

  4. Sara says

    Cheese fondue is supposed to be served with day old bread (and in France that makes it pretty stale!). It soaks the fondue up better than fresh.

  5. sue says

    tried a few things today and enjoyed most of it…I know lobster is expensive but the portion was unbelivable. The piece I got…my friend got the same..about 1/3 of a hot dog size bun. Salad was good but I doubt if there was a heaping tablespoon on it. No problem with my bread….however..rain last night an clouds hanging around all day mmade the day humid…days like that ruin mybread at home…so just maybe…….

  6. says

    First time festival goer. I need help on how this works. Do I just walk up to a booth and purchase what they’re selling? I know it sounds silly, but I really don’t know what to do. Btw, we’re going in about 10 days. How full is it on Sunday? Monday?

  7. Jess says

    Since the haggis is not vegetarian this year what is in it? Liver? I am not a vegetarian but loved that version of it. Seeing the word traditional is freaking me out as I don’t eat liver or anything else along those lines. Anyone know what’s in it?

  8. Amy says

    Michele – not sure if you rec’d an answer here or elsewhere, but generally if something is a garnish they can leave it off.

    Just tell them when you take your receipt to the window of the little kiosk to pick up your food. For example, as I give my receipt to the CM, I usually say “No sour cream” as I did on Friday’s opening day for the chilaquiles or do all the time for the pierogies in Poland. It’s not a problem.

    However, yes, if it’s actually cooked in something or baked into the item, I *think* you may have to pass. I love cilantro so I didn’t notice…but perhaps it’s just a garnish as well that you can ask them to omit at the end. The chilaquiles are great, BTW. I recall them having it back in ’04 or ’05’s Food & Wine and have missed it ever since! :)

  9. Michele says

    Amy – thank you! That is definitely helpful. I’ll check to see if it’s just a garnish or cooked right in. They do look delicious!

  10. says

    Here is my (maybe dumb) question, but forgive me, first-timer here coming in October… How do you know which ones are snack-credit eligible? We will be on the meal plan and hoping to use our snack credits. I know you have broken it down so kindly in your blog, but how will I know once I’m actually there? (Does it say on the menu boards?) Or am I safe to assume that any food item is snack-credit eligible? Thanks for all the tasty pictures and info! Much appreciated!

  11. Amy says

    Michele – no problem! Hope you enjoy. Also, for any info re: snack credits, you just talk to the CM who takes your order at the kiosk. They’ll explain things to you. We always hear people talking about their credits, etc.

    Sandra – yes, you’ll see a line form next to a register where CMs will take your order and you pay. You then take your receipt to another CM near a little window. He / she will rip the top of it to show that they’ve seen it, and then you’ll get your food! Easy! You’ll figure it all out. ;) And yes – weekends will likely be full and busy as locals head there as well. Monday may be less than the weekends, but still busy. AND – if it rains or sprinkles a bit, you’re in luck. Stay put (unless it’s pouring for hours, of course), as the park will clear out a bit and you’ll have shorter lines!

    Jess – re: Haggis. The veggie version in years past was very good. And, I’ve also had haggis made with ground beef. So…not sure. But, typically, anything that is termed “traditional” will still likely be “toned down,” so to speak, to appeal to the masses so I’d wager that it’s not really livers, hearts, stomach, tongue, etc. BUT you never know. Just inquire before you order. ;)

  12. says

    Jess — I spoke with executive chef Gregg Hannon over the weekend, and he only told me that the haggis was being made in Florida with a traditional Scottish recipe, but I don’t have a list of ingredients for you. You should be able to ask at the booth, however. The Tourism Board of Scotland sponsors the booth, and they’ve been wanting a traditional haggis served, but it hasn’t been possible until now. Hope you enjoy it. :-)

  13. Mark says

    We mainly do demos and lunches, but do try some marketplace items. Tried the Lobster Roll at Hopps and Barley today. Garbage. Pure junk. Total ripoff. On a good note did the Mediterranean Pairing at Spice Road Table. In a word, fabulous.

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