On Wednesday, a Tables in Wonderland experience was announced for the Epcot® International Food & Wine Festival Sneak Preview “Taste Your Way Around The World.” I thought it would be fun to take a look at the menu for the event and do a bit of speculation as to what we can expect in late September. Registration begins Monday, June 23, 2014 at 10:00am, so be sure to set a reminder of you want to attend!
The preview begins with a Buffet Reception:
Africa: South African Bobotie with Turkey and Mushrooms
Bobotie is far from being a stranger to menus around Animal Kingdom park and the Lodge. You can find it on the breakfast menus at Tusker House (Animal Kingdom) Boma, and The Mara (Animal Kingdom Lodge), as well as the dinner menu at Boma.
Scotland: Sea Scallop with Spinach Cheddar Gratin and Crispy Bacon
I’m really excited about this dish from Scotland, especially since I was a bit underwhelmed by 2013’s offerings (with the exception of the Banoffee Tart, that is). Last year, the Brazil kiosk served a perfectly cooked Scallop, though it’s pairing were a bit lacking. Serve a Spinach Cheddar Gratin and Crispy Bacon alongside it? I’m sold!
Puerto Rico: “Papa Rellena” Crispy Fried Potato Balls stuffed with Pork and Beef
Another dish I’m looking forward to is Puerto Rico’s Papa Rellena. If I enjoy them as much as I enjoy the ones from Bongos at Downtown Disney, I’ll be a happy girl.
Terra: Blackened Chick’n Breast, Farr, Spicy Gumbo Sauce featuring Gardein Chick’n Breast
I’m going to be honest in saying that I’m not too keen on the Terra offerings. One of my main reasons is that they focus on using faux “meat” instead of creating delicious vegan offerings using, well, vegetables. Yes, I understand the partnership/sponsorship with/through Gardein, but I’ve tried their products at home and I’m just not crazy about them. Still, I’ll likely give this new offering and any others an honest chance.
Hawai’i: Aulani Sunset featuring Sammy’s Beach Bar Rum
As a fan of the Aulani Sunrise, which features vodka, I’m interested to see the nuances in flavor using rum in the Aulani Sunset.
Terra: Paperboy Red
Block & Hans: The Great American Wine Company, Chardonnay
Block & Hans: Domaine Chandon, Brut Sparkling Blanc de Noir
After the reception is the Plated Dinner:
Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimi Churri
Paired with Cono Sur Bicicleta Viognier
Neither Matt nor I are big fans of cooked salmon, as we prefer it raw. But, like many other cooked fish, we’ve been trying it more often and have found some restaurants around property do a really great job with its preparation. While Quinoa is a bit overplayed (Disney certainly hopped on board at places like Beach Club Marketplace, Tamu Tamu Refreshments, and even ABC Commissary), we both love the peppery bite of arugula, and the chimichurri created with it sounds like it could end up being a hit for us. Time will tell!
Farm Fresh Course
Griddled “Yard Bird” with Braised Greens and House Made Habanero Sauce
Paired with the Chateau St. Michelle & Dr. Loosen Eroica® Riesling
Normally, I don’t get excited about chicken, but you mention anything paired with something that could bring some kick and I’ll listen. While I often find most spicy offerings relatively tame, Disney has upped the ante with heat over the past few years, so I’m ready for the House Made Habanero Sauce. And Braised Greens? Yeah, this dish has some serious potential.
Puerto Rico Course
“Carne Guisada con Arroz Blanco” Slow Braised Beef with Puerto Rican Grown Rice, Paired with Medalla Light
This stew-like dish sounds like it was made for Matt! Food & Wine’s stew/braised-type offerings typically rank high with him, like France’s Boeuf Bourguignon and Belgium’s Potato & Leek Waffle with Braised Beef.
Hops and Barley: Fresh Baked Carrot Cake with Craisins® and Cream Cheese Icing
I don’t think Matt’s going to be too crazy about the new offering at Hops & Barley. He was really bummed when they swapped out his beloved Pumpkin Mousse for the Craisin Bread Pudding last year. I hope that, while he really loves that mousse, that he’ll like the carrot cake. I’m looking forward to having the tart flavor of the Craisins added to it, as I don’t mind when carrot cake has regular raisins.
Refreshment Port: Croissant Doughnut
This Cronut™ knockoff has been served at Refreshment Port for several months now, and even can be made a la mode. I’m wondering if they’ll keep it the same size at the same price for the festival, or make some changes.
Bean to the Bar: Warm Drinking Chocolate, Paired with Rosa Regale
From Bean to the Bar is presented by Ghiradelli and can be found in Festival Center. If the sound of drinking a liquid chocolate bar appeals to you, you’ll want to stop by!
Do any of these dishes served at the dinner appeal to you? Have you tried similar dishes while at WDW?