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Old 09-23-2009, 06:17 AM   #1591
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Quote:
Originally Posted by kabuki View Post
http://land.allears.net/blogs/jacksp...od_wine_1.html

This was just posted on allears! An interview and review from the preview for media with pictures of some of the new booth food! Looks GREAT!
This link deserves another page...I love this closing line...

We may be becoming "foodies" and we are strolling the world...


"Even if you’re not a foodie, you should think seriously about giving the Epcot International Food & Wine Festival a try. If nothing else, strolling the World Showcase promenade is a treat during this time of year. And it’s nobody’s fault but your own if you go away hungry."
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Old 09-23-2009, 06:29 AM   #1592
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Wow - they still have a lot of work to do - don't they????
Probably not. They have the booths setup all around the WS. Many didn't have signs yet but that doesn't take long. I'm hoping to get to Epcot tomorrow after work and catch the Cast Member Preview going on in action before it ends but not sure if I'll be able to get off of work to get there in time.
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Old 09-23-2009, 06:56 AM   #1593
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I was right about the specialty drink at the Wine Room.

This is what they are serving:



Here is the one we get locally for brunch:



The difference in color is that our wine bar adds a little of the syrup from the candied hibiscus. It is good! Not worth $75 though. They will have to bring out a lot more than that to prove it would be a good upgrade for us.
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Old 09-23-2009, 07:00 AM   #1594
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I was wondering about the "new" F&W Cookbook. I see the sticker says "50 most requested recipes." I bet it won't include the new things at this year's Festival.

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Old 09-23-2009, 07:01 AM   #1595
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Quote:
Originally Posted by ImprovGal View Post
Thanks for posting that link! I hadn't checked Allears yet for an update.
I am really looking forward to the festival and will be *gasp* even trying my hand at a live food review of my 15 days (divided among 3 trips) at the Festival. I'm really hoping they did something to reduce the ambiant noise around the demo areas.
That picture is great! It speaks a thousand words!!!
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Old 09-23-2009, 07:19 AM   #1596
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Originally Posted by PNO4TE View Post
I was wondering about the "new" F&W Cookbook. I see the sticker says "50 most requested recipes." I bet it won't include the new things at this year's Festival.

This picture makes me feel slightly less disappointed than last year, when the cookbook was $20 and included "20 of your favorite recipes." It was the first time we didn't buy a F&W cookbook ... what was the point? All the recipes were repeats from previous years.

If there are some decent new recipes included then I may consider picking one up this year, but .... and it's a big one, I'm not sure how I feel about the comment one of the planners made in an article that the recipes have been "retooled" for the home cook. Perhaps I'm just overly senstive but that's really condescending. We're not professionally trained but other than a random incident where someone mistakenly broiled fruit/cheese tartlets ... ... we can follow anyone's recipe with no trouble and it turns out just fine.
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Old 09-23-2009, 08:23 AM   #1597
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Originally Posted by oybolshoi View Post
.... and it's a big one, I'm not sure how I feel about the comment one of the planners made in an article that the recipes have been "retooled" for the home cook. Perhaps I'm just overly senstive but that's really condescending. We're not professionally trained but other than a random incident where someone mistakenly broiled fruit/cheese tartlets ... ... we can follow anyone's recipe with no trouble and it turns out just fine.
Maybe they just mean 'scaled down' for the home cook ... from 350,000 servings to a serving for 4

I don't know if it's just me but I think Marianne Hunnel, as managing director of this whole thing, is allowing her Chefs to get credit where credit is due. In every article I've read her name is not the focus but the Epcot crews. Nice change from years past.
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Old 09-23-2009, 08:38 AM   #1598
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Quote:
Originally Posted by oybolshoi View Post
This picture makes me feel slightly less disappointed than last year, when the cookbook was $20 and included "20 of your favorite recipes." It was the first time we didn't buy a F&W cookbook ... what was the point? All the recipes were repeats from previous years.

If there are some decent new recipes included then I may consider picking one up this year, but .... and it's a big one, I'm not sure how I feel about the comment one of the planners made in an article that the recipes have been "retooled" for the home cook. Perhaps I'm just overly senstive but that's really condescending. We're not professionally trained but other than a random incident where someone mistakenly broiled fruit/cheese tartlets ... ... we can follow anyone's recipe with no trouble and it turns out just fine.
I didn't buy the book last year either, and had always bought it previously before that. This year I'll buy it depending on what's included.

I'm hoping "retooled" just means downsized, unless they're just changing a step or two for some fancy equipment most people wouldn't have in their home kitchens. I hope they keep all ingrediants and stuff the same.
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Old 09-23-2009, 08:44 AM   #1599
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Quote:
Originally Posted by oybolshoi View Post
If there are some decent new recipes included then I may consider picking one up this year, but .... and it's a big one, I'm not sure how I feel about the comment one of the planners made in an article that the recipes have been "retooled" for the home cook. Perhaps I'm just overly senstive but that's really condescending. We're not professionally trained but other than a random incident where someone mistakenly broiled fruit/cheese tartlets ... ... we can follow anyone's recipe with no trouble and it turns out just fine.
Maybe they just mean adjusted to work with the appliances/tools/gadgets that most home cooks have --- some professional cooks use really specific tools that most people don't have. Also, they might adjust some really hard to find ingredients ....

... here's hoping they don't mean "dumbed down" i.e., Tzatziki = Strawberry GoGurt
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Old 09-23-2009, 08:47 AM   #1600
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Originally Posted by TheMaxRebo View Post
Maybe they just mean adjusted to work with the appliances/tools/gadgets that most home cooks have --- some professional cooks use really specific tools that most people don't have. Also, they might adjust some really hard to find ingredients ....

... here's hoping they don't mean "dumbed down" i.e., Tzatziki = Strawberry GoGurt
I hope they keep the original ingrediants, but perhaps they can list more easier to get items for substitutions.
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Old 09-23-2009, 12:51 PM   #1601
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Quote:
Originally Posted by redzinner View Post
Maybe they just mean 'scaled down' for the home cook ... from 350,000 servings to a serving for 4

I don't know if it's just me but I think Marianne Hunnel, as managing director of this whole thing, is allowing her Chefs to get credit where credit is due. In every article I've read her name is not the focus but the Epcot crews. Nice change from years past.
I think you are correct redzinner! Recipe size scaled down for home cook.
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Old 09-23-2009, 02:01 PM   #1602
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Old 09-23-2009, 04:42 PM   #1603
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I leave tomorrow a.m. Thanks to all who contributed so much wonderful information here!
Have a safe trip. Bon Voyage & Bon Apetite Looking forward to hearing all about it when you return
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Old 09-23-2009, 07:35 PM   #1604
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I leave tomorrow a.m. Thanks to all who contributed so much wonderful information here!
Safe Trip! HAVE FUN!
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Old 09-23-2009, 07:49 PM   #1605
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Just found this interactive google festival map of the food booths!
http://maps.google.com/maps/ms?ie=UT...6&source=embed
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