Watermelon Salad from EPCOT’s Flower and Garden Festival


Preview Refreshing Festival Tastes
Sample some of the spring aromas the festival has to offer with this recipe for a flavorful Watermelon Salad. Whether you bring a watermelon home or grow your own, enjoy a totally fresh take on one of Florida’s most popular fruits!

Watermelon Salad
Serves 6

Balsamic Vinaigrette

1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic*
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
Step 1: Combine white balsamic vinegar, shallots, garlic, honey and lemon juice in a blender. Blend until well combined.

Step 2: With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Pickled Onions

1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings
Step 1: If using frozen raspberries, thaw first. Purée raspberries in a food processor before pouring the purée through a fine-mesh sieve. Then, discard the seeds and set the purée aside.

Step 2: Combine raspberry purée, water, sugar, grenadine and salt in a medium saucepan placed over medium-high heat. Simmer for 5 minutes, stirring throughout the duration to dissolve the salt and sugar.

Step 3: Add onions. Stir to coat and then remove from heat. Set aside for 20 minutes.

Watermelon Salad

4 cups cubed, seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette
Coarse salt and freshly ground black pepper
1/4 cup pickled onion
1/4 cup balsamic glaze*
1/2 cup crumbled feta cheese
Step 1: Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.

Step 2: Top each portion of watermelon with arugula. Then, top each serving with 2 to 3 picked onion rings before sprinkling with feta. Drizzle with balsamic glaze.

Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To prepare your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer for about 40 minutes until reduced to 1/4 cup.


Pop’t Art Cookies – from EPCOT International Festival of the Arts


Pop’t Art

Makes 6


1/2 cup sugar

1 cup butter

1 egg white

2 1/2 cups all-purpose flour, sifted

1/8 teaspoon salt


6 tablespoons chocolate-hazelnut spread


1 1/2 cups powdered sugar

3-4 tablespoons milk

2 teaspoons vanilla extract

Food coloring


Cream sugar and butter in bowl of an electric mixer fitted with

a paddle attachment until fluffy. Add egg white and beat for 1 minute.

Slowly add sifted flour and salt and beat at medium speed until a soft

dough forms.

Cover bowl and chill in the refrigerator for 30 minutes.

Preheat oven to 300°F. Line a baking sheet with parchment or silicone

baking mat.

Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.

Cut into six, 3×5-inch rectangles.

Place cookies on prepared baking sheet and bake for 15 minutes, until

golden brown.

Remove from oven and cool for 30 minutes.


Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,

leaving a border of about 1/8 inch around the edges of each cookie.

Set aside.


Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla

extract in a pie plate until smooth. Add additional milk if the glaze is

too thick.

Set aside 2 tablespoons of glaze in a small bowl.

Dip each cookie, chocolate-hazelnut side down, in the glaze to cover

the chocolate.

Set on a wire rack to dry.

Mix remaining glaze with desired color or colors of food coloring. Use a

fork to drizzle colored glaze on top of the cookies.

2018 Epcot® International Festival of the Arts – Jan 12 to Feb 19, 2018


It’s that time of year again!

EPCOT’s 2nd Annual International Arts Festival, this year’s festival will be from January 12 through February 19, 2018. New for this year, the majority of the Festival activities will be around 7 days a week. The Disney Broadway Concert series will still be a weekend only event, like last year.

This is an all-inclusive event that will introduce your inner aficionado to the annual Festival of the Arts, an exciting extravaganza replete with phenomenal artists, gourmet fare, musical performances, stage productions and other amazing acts.

Guest walking around the World Showcase will find an assortment of entertaining events:

Performing Arts Highlights:

Disney on Broadway Concert Series

Community arts showcases

Live performance art

International music and variety acts

Acrobatics and gravity-defying feats of strength

Amazing living statues

Visiting marching bands

And more!


The concert series happens every Fri, Sat, Sun, and Mon.  Each weekend they will have 2 Disney Broadway actors/singers performing Disney songs from Disney Broadway shows.

2018 Appearance Schedule

The Disney on Broadway Concert Series is currently scheduled to take place on the following dates:

3 shows a night: 5:30pm, 6:45pm, 8:00pm


January 12 to 15 Kara Lindsay and Kevin Massey

January 19 to 22 Kara Lindsay and Kevin Massey

Kara Lindsay will be new for the 2017 season…but Kevin Massey is returning from last year.

Video from 2017: Kerry Butler (played Belle on Broadway) and Kevin Massey (played Tarzan on Broadway), performed favorites from Disney Broadway shows.


January 26 to 29 Kissy Simmons and Alton Fitzgerald White

February 2 to 5 Kissy Simmons and Alton Fitzgerald White

Kissy and Simmon both performed during last years festival. I’m looking forward to watching them again.

Video from 2017: Kissy Simmons (played Nala on Broadway) and Alton Fitzgerald White (played Mufasa on Broadway), performed favorites from Disney Broadway shows.


February 9 to 12 Ashley Brown and Josh Strickland

February 16 to 19 Ashley Brown and Josh Strickland

Ashley Brown and Josh Strickland will also be returning from last years festival. They did a wonderful job last year, so looking forward to this year.

Video from 2017: Ashley Brown (original Mary Poppins on Broadway) and Josh Strickland (original Tarzan on Broadway), performed favorites from Disney Broadway shows.

If you’d like priority seating for one of these performances, Dining Packages are available for booking at select Epcot restaurants (listed below). Reservations can be made by calling (407) WDW-DINE*.

Akershus Royal Banquet HallBreakfast: Adult $60.00 / Child $62.00 Lunch: Adult: $70.00 / Child $42.00 Dinner: Adult: $70.00 / Child $42.00
BiergartenLunch: Adult: $44.00 / Child $25.00 Dinner: Adult: $51.00 / Child $29.00
Coral Reef RestaurantLunch: Adult: $66.00 / Child $22.00 Dinner: Adult: $66.00 / Child $22.00
Rose and CrownLunch: Adult: $57.00 / Child $21.00 Dinner: Adult: $57.00 / Child $21.00
The Garden GrillBreakfast: Adult $43.00 / Child $27.00 Lunch: Adult: $57.00 / Child $36.00 Dinner: Adult: $57.00 / Child $36.00

*Tip: When calling, ask for the (name of the restaurant) Festival of the Arts (meal period, breakfast, lunch or dinner) package.


Along with all the great art and performances found around the lagoon of the World Showcase, you will find Food Studios…that will take you on a culinary and art adventure.


  • World Showcase, Epcot
  • Daily from January 12 to February 19, 2018
  • Food studios open from 11:00 AM to 9:00 PM
  • Epcot admission required
  • Alcohol will only be served to Guests 21 and older
  • Events are subject to change or cancellation without notice

Please note: the following menu items marked with (GF) are gluten/wheat-friendly and those with (V) are vegetarian.

Here is an album with the menus and offerings from 2017 season,



Recipe: Epcot International Festival of the Holidays – Holiday kitchen of the Feast of the Three Kings – Three Kings Bread


Feast of the Tres Reyes! – Epcot International Festival of the Holidays is the holiday kitchen of the Feast of the Three Kings!

Here’s the recipe for the Three Kings Bread so you and your family and make it and enjoy it at home!

Makes 16



4 eggs

1/4 cup water

1/3 cup sugar

4 tablespoons butter, at room temperature

4 tablespoons shortening

1/8 teaspoon salt

Zest of 1 orange

1 teaspoon vanilla extract

3- 3 1/2 cups bread flour

4 teaspoons instant yeast



1/2 cup shortening

1/3 cup sugar

1/2 cup cake flour

1 egg



1 1/2 cups powdered sugar

3-4 tablespoons milk

2 teaspoons vanilla extract



1 egg

16 Maraschino cherries, chopped

Red and green sugar


  1. Place the eggs and water in the bowl of an electric mixer fitted with a dough hook.
  2. Add the sugar, butter, shortening, salt, orange zest, vanilla, and 3 cups of the bread flour to the mixing bowl. Sprinkle instant yeast on top of the flour.
  3. Knead on medium speed for 12 minutes, until soft dough forms. Dough will be slightly sticky. If dough is not soft after 12 minutes, add 1/4 cup of flour at a time and knead for 1 additional minute.
  4. Portion the dough into 16 balls on two baking sheets lined with parchment paper. Cover and let rise in a warm place for 1 hour, until doubled in size.



  1. Cream shortening, sugar, and cake flour in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add egg and mix, making sure to scrape the sides of the bowl, until well blended.
  3. Set aside.



  1. Whisk powdered sugar, 3 tablespoons of the milk, and vanilla extract together until smooth.
  2. Add additional tablespoon of milk, if needed.
  3. Set aside.



  1. Preheat oven to 325°F.
  2. Beat egg and brush on top of dough.
  3. Pipe the sugar paste in an “x” over the top of the balls of dough.
  4. Bake for 15-20 minutes, until golden brown.
  5. Cool for 15 minutes and top with glaze.
  6. Sprinkle red and green sugar and chopped maraschino cherries on top of glaze.


You can also find delicious food at Las Posadas holiday kitchen near Mexico. They are serving one of my favorite dishes for the holidays: Buñuelo Navideño – a thin round fried pastry, drizzled with honey and dusted with cinnamon and brown sugar. Delicioso!


Epcot International Festival of the Holidays takes place until December 30.

EPCOT: 2017 Food and Wine Festival Booths and Menus


Menus and booth list have been released for 2017 Food and Wine Festival at EPCOT. This years festival will cover a record 75 days, from August 31 through November 13, 2017. This year their will be 35 food booths, to help celebrate EPCOT’s 35th Anniversary.

2016 EPCOT Food and Wine Festival album can be found here. Many of the items from 2016, will be returning for 2017.

Active Eats – NEW for 2017!


  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions
  • Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
  • Sweet Avocado Crema with Strawberries, Yellow Cake and Tortilla Streusel


  • M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
  • Chateau Ste. Michelle Cold Creek Riesling, Washington
  • Evolution by Sokol Blosser Pinot Noir, Willamette Valley

2017 Africa 


  • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap (GF)
  • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa
  • Spinach and Paneer Cheese Pocket with Mint Raita


  • Ernie Els “Big Easy” Chenin Blanc, Western Cape
  • Simonsig Pinotage, Stellenbosch
  • Jam Jar Sweet Shiraz, Western Cape


The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW for 2017!


  • Banana Almond Sundae layered with Fresh Berries and topped with Dark Chocolate and Blueberry Almonds


  • Veuve Clicquot Ponsardin “Yellow Label” Brut
  • Dom Pérignon Brut
  • Moët & Chandon Brut Rosé Imperial
  • Cold Brew Coffee with Almond Milk Foam

2017  Australia 


  • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas (GF)
  • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
  • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut


  • Coopers Brewery Original Pale Ale
  • Robert Oatley McLaren Vale Shiraz
  • Hope Estate “Wollombi Brook” Semillon, Hunter Valley

2017 Belgium 


  • Belgian Waffle with Berry Compote and Whipped Cream
  • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
  • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream


  • Hoegaarden Witbier
  • Leffe Blonde Belgian Pale Ale
  • Stella Artois Hard Cidre
  • Chilled Coffee featuring Godiva Chocolate Liqueur

2017  Brazil 


  • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
  • Crispy Pork Belly with Black Beans, Tomato and Onions (GF)
  • Pão de Queijo: Brazilian Cheese Bread (GF)


  • M.I.A. Beer Company Barbosa Black Beer, Doral, FL
  • Lidio Carraro Chardonnay
  • Frozen Caipirinha featuring LeBlon Cachaça


2017 Brewer’s Collection 


  • Lebkuchenherz: Decorated Gingerbread Heart


  • Radeberger Zwickel Pilsner (Unfiltered)
  • Hacker-Pschorr Hefe Weisse Naturtrüb
  • Schöfferhofer Hefeweizen Pomegranate Beer

2017  Canada 


  • Canadian Cheddar Cheese Soup served with a Pretzel Roll
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)


  • Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices
  • Neige Premiere “Apple Ice Wine”, Québec
  • Fielding Estate Red Conception, Niagara Peninsula

The Cheese Studio, Hosted by Boursin® Cheese – RETURNING!


  • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
  • Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic
  • Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel with Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaroon with Boursin Pepper Cheese


  • Leth Steinagrund Gruner Veltliner, Austria
  • Liberated Pinot Noir, California

2017 China 


  • Beijing Roasted Duck Bao Bun with Hoisin Sauce
  • Spicy Chicken Bao Bun
  • Black Pepper Shrimp with Garlic Noodles
  • Chicken Potstickers


  • Tsingtao Lager
  • Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
  • Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
  • BaiJoe Punch with Chinese Bai Jui Spirit, Lychee, Coconut and Pineapple Juice
  • Mango Bubble Tea with Assam Black Tea and Milk (Non-Alcoholic)


2017  Chocolate Studio 


  • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (GF)
  • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust


  • Justin Cabernet Sauvignon, Paso Robles
  • Banfi Rosa Regale, Piedmont
  • Lenotti Recioto della Valpolicella, Italy
  • RL Buller Fine Muscat

Coastal Eats – NEW for 2017!


  • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
  • Baked Shrimp Scampi Dip with Sourdough Baguette
  • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce


  • Erath Pinot Gris, Oregon
  • Soter Planet Oregon Pinot Noir


2017  Craft Beers 


  • Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
  • Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
  • L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy


  • M.I.A Beer Company 305 Golden Ale, Doral, FL
  • JDub’s Passion Wheat, Sarasota, FL
  • Central 28 Trekkerbier Farmhouse Ale, DeBary, FL
  • Playalinda Brewing Company Blonde Ale, Titusville, FL
  • Florida Beer Company Passport 35 Triple Chocolate Milk Stout, Cape Canaveral, FL
  • Cigar City Guayabera Citra Pale Ale, Tampa, FL
  • Bright Horizons: Sprite® with Multi-flavored Boba Pearls (Non-Alcoholic)


Earth Eats from The CHEW — NEW for 2017!


  • Ricotta and Zucchini Ravioli with Rustic Tomato Sauce
  • Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
  • Peanut Butter and White Chocolate Mousse with a Caramel Drizzle


  • Kurt Russell’s Gogi Wines Chardonnay Gogi “Goldie”, California
  • Kurt Russell’s Gogi Wines Pinot Noir, California
  • Redstone Meadery Black Raspberry Mead

2017  Farm Fresh 


  • Crispy Chicken with Griddled Cornbread and Red Eye Gravy
  • Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette and Toasted Walnuts (GF)


  • Gumption Citrus Freak Hard Cider, Middlebury, VT
  • Woodchuck Raspberry Hard Cider, Middlebury, VT
  • Two Henrys Elderberry Cream Hard Cider, Plant City, FL
  • Florida Orange Groves Mango Mama Wine

Flavors from Fire – NEW for 2017!


  • Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
  • Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso Romano and America Grana Cheeses
  • Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam and Maple Butter Syrup
  • Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder and Raspberry Dust


  • Orlando Brewery Smokin’ Blackwater Porter
  • Ravenswood Zinfandel, Napa Valley
  • Swine Brine featuring Evan Williams Bourbon

2017  France 


  • Moelleux au Fromage de Chèvre et Épinards: Warm Goat Cheese Pudding with Spinach (GF)
  • Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
  • Boeuf Bourguignon, Purée de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes
  • Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Rasberry Jam (GF)


  • La Passion Martini Slush: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice
  • Chardonnay, Bouchard Ainé & Fils
  • Château les Graves de Barrau: Merlot and Cabernet Blend, Bordeaux
  • St-Germain Sparkling Kir: Sparkling Wine and St-Germain Elderflower liqueur
  • Kronenbourg Blanc 1664 Pale Lager

2017 Germany 


  • Schinkennudeln: Pasta Gratin with Ham and Cheese
  • Roast Bratwurst in a Pretzel Roll
  • Apple Strudel with Vanilla Sauce
  • Lebkuchenherz: Decorated Gingerbread Heart


  • Radeberger Zwickel Pilsner (Unfiltered)
  • Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel
  • Dr. Heyden Oppenheimer Sacträger Riesling Spätlese, Rheinhessen
  • Selbach Riesling Classic Dry, Mosel

2017  Greece 


  • Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki
  • Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus and Feta Cheese Dip with Warm Pita
  • Spanakopita
  • Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon


  • Domaine Skouras Moscofilero, Peloponnese
  • Domaine Sigalas Assyrtiko, Santorini
  • Argyros Atlantis Red Blend, Santorini

2017 Hawai’i 


  • Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
  • Grilled Tuna Tataki with Seaweed Salad and Pickled Cucumbers and Wasabi Cream
  • Teriyaki-glazed SPAM® Hash with Potatoes, Peppers and Onions and Spicy Mayonnaise
  • Passion Fruit Cheesecake with Toasted Macadamia Nuts


  • Maui Brewing Company Bikini Blonde Lager
  • Florida Orange Groves Sparkling Pineapple Wine
  • Mai Tai featuring Sammy’s Beach Bar Rum

2017  Hops & Barley 


  • New England Lobster Roll
  • Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
  • Freshly Baked Carrot Cake and Cream Cheese Icing


  • New Belgium Brewing Fat Tire White Ale, Fort Collins, CO
  • Anchor Brewing Liberty Ale, San Francisco, CA
  • Orange Blossom Brewing Foxtail Cold Brew Coffee Pilsner, Orlando, FL
  • Mer Soleil Reserve Chardonnay, Santa Lucia Highlands
  • Atalon Pauline’s Cuvée Red Blend, Napa Valley

2017 India – Newly Returning for 2017


  • Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips
  • Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (GF)
  • Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread
  • Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse


  • Sula Chenin Blanc, Nashik
  • Sula Shiraz, Nashik
  • Kingfisher Lager
  • Mango Lassi (Non-Alcoholic)

2017 Intermissions Cafe 


  • Asian Chicken Salad with Noodles
  • Southwest Chicken Wrap
  • Tuna Salad with a Croissant
  • Vegetable Wrap
  • Hummus with Carrots and Celery
  • Fruit and Cheese Plate
  • Grapes
  • Assorted Blue Diamond Almond Packs
  • Duda Farms Celery Snackers
  • Key Lime Pie
  • Brownie

2017 Ireland 


  • Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
  • Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread
  • Warm Chocolate Pudding with Irish Cream Liqueur Custard


  • Bunratty Meade Honey Wine
  • Guinness Blonde American Lager
  • Twinings® Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka
  • Twinings Pumpkin Chai Tea and Caramel Shake (Non-Alcoholic)

2017 Islands of the Caribbean


  • Jamaican Beef Patty with Mango Salsa
  • Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (GF)
  • Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce


  • Carib Lager
  • Caribbean White Sangria
  • Frozen Mojito

2017  Italy 


  • Crispy Calamari with Spicy Pomodoro Sauce
  • Costoletta di Agnello alla Marchigiana: Braised T-Bone Lamb Chops and Potatoes with Vidalia Onions, Thyme, Bay Leaf and Lamb Jus
  • Absolut Penne: Vodka Sauce with Shrimp
  • Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit


  • Pinot Grigio
  • Chianti
  • Prosecco
  • Corbinello
  • Moscato
  • Frozen Margarita with Limoncello and Tequila
  • Moretti Lager Beer
  • Moretti La Rossa Double Malt Beer

2017  Japan 


  • Wasabi Shumai Steamed Pork Dumplings
  • Salmon BLT Sushi Roll
  • Teriyaki Ginger Pork


  • Pom Pineapple Sake Cocktail
  • Kara Tamba Tarekuchi Dry Sake
  • Yukikage “Snow Shadow” Junmai Sake
  • Sapporo Lager

Light Lab – NEW for 2017!


  • T=CC2: Vanilla Tonic Water and Cotton Candy (Non-Alcoholic)
  • RGB: Citrus Apple Freeze (Non-Alcoholic)
  • Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
  • Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI
  • Elysian Brewing Space Dust IPA, Seattle, WA
  • Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY
  • Sixpoint Brewery Mad Scientist Radian Flux, Brooklyn, NY
  • Playalinda Brewing Company Robonaut Red Ale, Titusville, FL
  • Left Hand Brewing Company Polestar Pilsner, Longmont, Colorado

2017 Mexico 


  • Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce and Grilled Scallions on a Corn Tortilla
  • Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco and Crema Mexicana
  • Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes


  • Prickly Pear Margarita
  • Classic Pomegranate Margarita
  • Mexican-style Sangria
  • Pacifico Lager with Floater

2017  Morocco 


  • Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
  • Spicy Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce
  • Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce


  • Moroccan Sangria
  • Casa Pale Lager
  • Les Trois Domaines Guerrouane White Wine, Meknes
  • Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur

2017  New Zealand 


  • Lamb Meatball with Spicy Tomato Chutney
  • Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs*
  • Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée

*Mussels provided by Mark Foods


  • Kim Crawford Sauvignon Blanc, Marlborough
  • Nobilo Icon Pinot Noir, Marlborough
  • Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

2017  Patagonia 


  • Beef Empanada
  • Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF)


  • Verum Pinot Noir, Rio Negro
  • Bodega Noemía de Patagonia “A Lisa” Malbec, Rio Negro

2017 Refreshment Cool Post 


  • Spicy Hot Dog with Kimchi and Mustard Sauce


  • Bain’s Cape Mountain Whisky & Frozen Coke


2017 Refreshment Port 


  • Croissant Doughnut with Cinnamon and Sugar
  • Fried Chicken Breast Nuggets with DOLE Pineapple Sweet and Sour Sauce
  • Pineapple Dole Whip Soft-Serve Ice Cream


  • Pineapple DOLE Whip Soft-Serve Ice Cream with Bacardi Coconut Rum
  • Dragon Berry Refresher featuring Bacardi Dragon Berry Rum

2017 Scotland  


  • Traditional Scottish Lamb Stew with Neeps and Tatties
  • Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream
  • The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats


  • Citrus Thistle featuring Hendrick’s Gin
  • Belhaven Brewery Scottish Ale

2017 Spain


  • Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, Olives and an Herb Vinaigrette
  • Traditional Spanish Paella with Shrimp, Mussels, Chicken and Crispy Chorizo (GF)
  • Seafood Salad with Shrimp, Bay Scallops and Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar and Smoked Paprika (GF)
  • Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd


  • Rafael Palacios Bolo Godello, Valdeorras
  • Bodegas y Viñedos Artazu Garnacha Rosado, Navarra
  • Casa Castillo Monastrell, Jumilla

Thailand — Newly Returning!


  • Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
  • Seared Shrimp and Scallop Cake with Cold Noodle Salad
  • Red Hot Spicy Thai Curry Beef with Steamed Rice


  • Helfrich Gewürztraminer, Alsace
  • Singha Lager

2017 Wine and Dine Studio 


  • Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
  • Seared Scallops, Truffled Celery Root Purée, Brussel Sprouts and Wild Mushrooms featuring Melissa’s Produce
  • Trio of Artisan Cheese
    • Fromager Affirois de Excellence served with toasted Baguette
    • Point Reyes Original Blue served with Apricot Jam
    • Point Reyes Toma served with Honey
  • Artist Palette of Cheese and Wine
    • Trio of Artisan Cheese paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec


  • Round Pond Estate Sauvignon Blanc, Rutherford
  • St. Francis Chardonnay, Sonoma County
  • Recuerdo Malbec, Argentina
  • Eden Canyon “Jolie” Red Blend, California
  • Meiomi Rosé, California

Additional Festival Locations


2017  Block & Hans 


  • Mmmhops Pale Ale, Tulsa, OK
  • Frozen Spiked Tea with Orlando Orange Vodka
  • McKenzie’s Seasonal Reserve Hard Cider, West Seneca, NY
  • Honor Warrior IPA, Chantilly, VA
  • JDub’s Bell Cow Porter, Sarasota, FL
  • Kentucky Bourbon Barrel Ale, Lexington, KY
  • Victory Golden Monkey, Downingtown, PA
  • Killer Whale Cream Ale, Jacksonville, FL


Fife & Drum


  • Hanson Brother’s Festive Ale Saison, Tulsa, OK


2017 Joffreys Coffee and Tea: Coffee Carts 

  • The American Adventure: Frozen Strawberry-Lemon Sunset – Layered frozen Strawberry and Lemon topped with Grey Goose Vodka
  • Canada: Kahlúa-tini Iced Coffee – Our famous roasted coffee, chilled then topped with Kahlúa, Grey Goose Vodka and rich, creamy Half & Half
  • Disney Traders: Passion-rita – Frozen Passion Fruit thrills with juicy sweet flavors, a hint of tartness, blended with 1800 Tequila
  • Future World East: Spiked Chai Latte – Iced, Frozen or Hot Chai Tea Latte with Chai Spices, creamy Vanilla and blended with Baileys Irish Cream


2017 The Chocolate Experience 


  • Banfi Rosa Regale, Piedmont
  • Ghirardelli Drinking Chocolate
  • Lasseter Chemin de Fer

RECIPE: Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache


Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache – Ireland 2012

Serves 6


For Chocolate Lava Cake:

8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips

2 sticks butter

5 egg yolks

4 whole eggs

3/4 cups sugar

1/3 cup all-purpose flour

For Ganache:

1/4 cup heavy cream

1/4 cup Baileys Irish Cream

4 ounces milk chocolate


For Cake:

  1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
  2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
  3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
  4. Fold in chocolate mixture.
  5. Sift flour, then fold into batter, mixing until smooth.
  6. Divide batter among prepared cups, filling 3/4 full.
  7. Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
  8. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

For Ganache:

  1. Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Cook’s Notes: You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.

Recipe: Spaetzle with Creamy Mushroom Ragout Epcot Food and Wine Festival 2007, Germany


Spaetzle with Creamy Mushroom Ragout
Epcot Food and Wine Festival 2007, Germany
Serves 6

Mushroom Ragout
2 tablespoons canola oil
2 tablespoons shallots, finely chopped
1 tablespoon garlic, finely chopped
1 cup Oyster mushrooms
1/2 cup Cremini mushrooms
1/2 cup button mushrooms
1/4 cup Riesling wine
2 cups water
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper

3 cups all-purpose flour
1/2 cup semolina flower
3 tablespoons of sea salt
3/4 cup water
10 whole eggs
2 tablespoons vegetable oil
2 tablespoons butter
Sea salt and freshly ground black pepper

1. In a large frying pan, heat the canola oil and add the shallots. Cook shallots for 2 minutes then add the garlic and all of the wash and quartered mushrooms. Deglaze the pan with the Riesling, let cook for 2 minutes.

2. Combine the water with the cornstarch and add it to the mushrooms. Bring the liquid to a boil, stirring until sauce thickens. Season to taste with salt and pepper. Set aside and keep warm.

3. To make the spaetzle, mix the all-purpose flour, semolina flour and salt together until well incorporated. Add the water and eggs mixing until the dough has a firm but wet consistency. In a 10-quart pot, fill 3/4 full with water and are 2 tablespoons vegetable oil. Bring water to a boil and using a spaetzle press or a large-holed colander, press the dough through the holes and dropped directly into the boiling water. The spaetzle is cooked once it rises to the top, about 3- 5 minutes. Transfer the spaetzle to a colander with a slotted spoon and set aside to drain for 2 minutes.

4. Melt 2 tablespoons of butter in a large frying pan over medium heat, and sauté the spaetzle, seasoning with salt and pepper as you cook, for 1 – 2 minutes or until golden brown.

5. Divide spaetzle onto 6 serving plates and serve with mushroom ragout on top.