The most beautiful time of the year kicks off this week at Epcot when the 2018 Epcot Flower and Garden Festival begins February 28!
This year marks the 25th anniversary of the Festival, which runs through May 28! Throughout the Festival, Epcot guests can enjoy Disney-themed topiaries throughout the park, special exhibits and seminars, and the Garden Rocks Concert Series (and Dining Packages).
And, there are also FIFTEEN Food Booths. Much like the Food Booths at the Epcot Food and Wine Festival, the Flower and Garden Festival Booths are serving up small plates and beverages, but with a Spring focus on fresh-from-the-garden ingredients.
Don’t forget to visit our 2018 Flower and Garden Festival Menu Page to see the full booth menus and food photos from this year’s Festival!
We can’t wait to try EVERY dish this week when the Festival opens, and today we’re sharing some of the must-eat dishes this year! Let’s check out a few of our returning favorites, and some highly anticipated new additions.
Potato Pancake with Caramelized Ham, Onions and Herb Sour Cream, Bauernmarkt Farmer’s Market
Bauernmarkt is the German-themed Farmer’s Market at the festival. One of our favorite dishes last year was the savory Potato Pancake with Caramelized Ham, Onions, and Herb Sour Cream.
The shredded potato pancake and savory toppings looks to be a winner again this year!
Warm Cheese Strudel with Mixed Berries, Bauernmarkt Farmer’s Market
The flaky pastry is filled with a rich, sweet Cheese Filling, and the Berry Topping is the perfect complement.
Warm Wild Berry Buckle with Pepper Berry Gelato, The Berry Basket
The Warm Wild Berry Buckle with Pepper Berry Gelato was one of our favorite dishes last year – although last year’s version was served with Pepperberry Sorbet.
The warm cake was SO good but the Pepperberry Sorbet is what took the dish over the top! We can’t wait to try it with the Gelato this year. And, if you love it as much as we do you can make it at home!
Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños, The Smokehouse
The Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños at The Smokehouse has been one of our Flower and Garden Festival favorites for a few years!
You’re going to love this dish – so much that you’ll want to make it at home! Lucky for you, we have the recipe!
Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle, The Smokehouse
We love the original Beef Brisket Burnt Ends Hash at The Smokehouse, but we can’t wait to try the new Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle! THOSE ARE ALL MY FAVORITE WORDS IN ONE SENTENCE!
This is just one of the new menu items we can’t wait to try this year! Here are a few more…
A New Menu at Fleur de Lys
Fleur de Lys has been home to some of our favorite Flower and Garden Festival dishes over the years, and this year there’s a new menu and we can’t wait to try it all! We’re excited to sample this year’s dessert — a Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop!
The menu at Fleur de Lys also includes Tarte à la Tomate Provençale: Provencal Tomato Tart with Sautéed Onions, Fresh Thyme and Rosemary on a Flaky Pastry Crust and Canard Confit Aux Gnocchi à la Parisienne: Braised Duck Confit with Parisian Gnocchi.
The Honey Bee-Stro Hosted by National Honey Board
New to the Festival this year, The Honey Bee-stro features all-natural food and drink infused with honey! The Local Wildflower Honey-Mascarpone Cheesecake with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses sounds sweet and delicious (and it looks pretty too)!
The Honey Bee-stro menu also features two savory dishes: Roasted Cauliflower with Buckwheat Honey Carrot Puree, Wild Rice Pilaf, Asparagus, Honey Blistered Grapes and Sunflower Brittle and Honey Tandoori Chicken Flatbread with White Cheddar Cheese, charred vegetables, Clover Honey Sour Cream and Micro Watercress.
A New Menu at Primavera Kitchen
Primavera Kitchen has been hit-or-miss in years past, but this year the booth features an all-new menu and we can’t wait to sample it all!
New items this year include Asparagus Frittata, Mixed Greens and Citrus Dressing; Fritto Misto: Crispy Shrimps, Zucchini, and Spicy Sauces; Maine Lobster Ravioli with Vodka Sauce; and Cantaloupe Panna Cotta.
Frozen Desert Violet Lemonade, Pineapple Promenade
The Frozen Desert Violet Lemonade has been a favorite here at DFB for several years! This non-alcoholic frozen beverage is delicious and beautiful!
The Frozen Desert Violet Lemonade isn’t too sweet or too floral, making it one of our must-have items.
Frushi – a creative and fruity twist on sushi – has been a Flower and Garden Festival favorite for years! It’s definitely a must-have dish and it’s great for the kiddos too!
Frushi is Pineapple, Strawberry, and Melon rolled with Coconut Rice, sprinkled with Toasted Coconut, and topped with Whipped Cream, with Raspberry Sauce on the side. If you leave the Festival wanting more Frushi in your life, we have the recipe!
Remember, you can see menus and photos of ALL THE FOOD by visiting our 2018 Epcot Flower and Garden Festival Menu Page! Start planning your trip now!
What are you looking forward to eating at the 2018 Epcot Flower and Garden Festival? Let us know in a comment.