Food & Wine (2016) and Dining Throughout Disney World with Figment

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Food & Wine (2016) and Dining Throughout Disney World with Figment
Figment was lucky enough to go to Walt Disney World in October of 2016. It’s still his favorite time of the year because of Epcot’s Food & Wine Festival and Mickey’s Not So Scary Halloween Party. He also got to enjoy the Star Wars Dessert Party and try out many of the new places in Disney Springs. It was 13-days of eating around the World!

• Party for the Senses (October 15, 2016)
• Party for the Senses (October 21, 2016)
• Parisian Breakfast
  
• Culinary Demo with Kevin Dundon
• Star Wars Dessert Party
• Food & Wine Festival
• Frontera Cocina, Tiffins, and LTT
• Le Cellier, B.B. Wolf's Sausage Co., and AristoCrepes
• Amorette's Patisserie and Morimoto Asia
• Les Halles and Jungle Navigation Co. Skipper Canteen
• Homecoming Kitchen and Harambe Marketplace
  
• Kringla Bakeri og Kafe, 'Ohana, and Raglan Road
• Via Napoli and California Grill
• Narcoossee's and Boardwalk Bakery
• Karamel Kuche, L'Artisan des Glaces, ABC Commissary, Fife & Drum, Animal Kingdom Snacks

 

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Party for the Senses, October 15, 2016
Figment went to Party for the Senses for the first time in 2014 and really enjoyed it. This trip spanned two weekends, so he decided to go to both parties! The first party featured Disney Chefs from Around the World. There were representatives from Disney World, Disneyland, Hong Kong Disneyland, Tokyo Disney Resort, Disneyland Paris, and Aulani.

Scott Hunnel, Executive Chef - Disney's Grand Floridian Resort & Spa. Maple Syrup-Glazed Port and Cabbage Roll. The pork was tender and the sauce gave it a slightly sweet and salty (soy) flavor. The crispy top gave the dish some fun texture.

Gregg Hannon, Culinary Director and Michael Deardorff, Executive Chef - Epcot. Seared Pork Tenderloin with Cannelloni Bean Ragout and Zinfandel Reduction. Both the meat and the ragout had good flavor.

Robert Adams, Culinary Director and David Njoroge, Chef de Cusine - Disney's Animal Kingdom. Pulpo al Olivo: Seared Octopus, Quinoa Atamalada, Smoke Piquillo Pepper Puree, and Kalamata Olive Aiola. This was one of the surprise favorites. The octopus had a slight bite, but was very good.

Kevin Chong, Executive Chef - Disney's Yacht & Beach Club Resorts. Roasted Strip Loan, Vadouvan Carrots, and Bone Marrow with Herbs and Burnt Soy. The strip loan had good flavor and was tender. The salad was slightly tangy.

Leung Shu Wah, Executive Sous Chef - Hong Kong Disneyland. Smoked Black Truffle Vegetable Rolls with Chilled Mickey Red Bean Jelly with Osmanthus Honey. This was the cutest presentation of the evening, but the the flavors were only okay.

Andrew Larkin, Executive Chef and Timothy Majoras, Chef - Disney's BoardWalk Inn and Villas. South African Lobster Tail with Phytoplanton Laminated Brioche. The lobster was very tender and had good flavor, but there was a bit to much bread.

Robert Gilbert, Culinary Director; Al Youngman, Executive Chef; Mike Reitzler, Executive Chef; and Vicki Thompson - Jungle Navigation Co. Ltd. Skipper Canteen. Sustainable Shrimp Three Ways: Terrine, Toast, and Ceviche. The terrine was like a shrimp cake (pretty good), the toast was like a paste (odd), and the ceviche was okay (the sauce was cute, but kind of bland).

John Clark, Culinary Director and Norm Curka, Chef de Cuisine Walt Disney World Event Operations & Disney's Grand Floridian Resort & Spa Catering. Olive Oil-Poached Lamb Loin with Gara Masala Mushrooms, Date Yogurt, and Cilantro-Mint Gremolata. The lamb was very tender, with a slightly sweet sauce that had a very strong mint flavor.

Anthony Deluca, Executive Chef - Disney's Contemporary Resort.
Braised Beef Short Ribs with Fall Corn Puree, Chimichurri, and Aji-Amarillo. This was one of the stand out dishes for the evening. The corn puree was a little bland, but the braised short ribs had good flavor and were very tender.

Peter Daledda, Chef de Cuisine - Disney's Coronado Springs Resorts Catering. Chilled White Gazpacho with Verjus, Toasted Almonds, Cilantro, and Seared Faux Seas Scallops. The soup had an odd texture and the "scallop" was rubbery and bland.

Christine Weissman, Culinary Director and Craig Schleider, Chef de Cuisine - Disney's Hollywood Studios. Deconstructed Oxtail, Wild Mushrooms, and Truffled Potato Gnocchi with Rojas Reduction. The dish had a rich flavor and was very good.

Shaichirou Hamano, Sous Chef - Disney Ambassador Hotel, Tokyo Disney Resort. Mille-Feuille of Grilled-rare Tuna and Eggplant served with Yuzu-Ravigote Sauce. The tuna was good, but the salad was a little odd.

Brian Piasecki, Culinary Director; Tony Marotta, Executive Chef; Mark Donovan, Executive Chef Disney's Port Orleans Resort - French Quarter & Disney's Caribbean Beach Resort. "Chicken and Dumplings": Crispy Chicken Roulade with Handmade Potato Dumplings, Chicken Veloute, and Zellwood Sweet Corn Foam. This was another stand out dish; the flavors were excellent.

John State, Culinary Director, Disneyland Resort & Disney's California Adventure. "Sca-lafel" with Bell Peper Escabeche and Kabocha Squash. The dish was okay, but fairly spicy.

Lenny DeGeorge, Executive Chef; Roland Muller, Chef de Cuisine; James Kleinschmidt, Chef de Cuisine; Stefan Reimer, Executive Pastry Chef - Culinary Development (Flavor Lab). Savory & Sweet Mad Tead Party: Choux Puff, Macraoons, and a Mousse Dome Cake. The salmon puff was pretty good, but the macaroon was filled with liver pate (yuck), and the mousse dome pretty lemony.

Jeff Barnes, Pastry Chef - Disney's Contemporary Resort. Roasted Hazelnut Chocolate Creme Bruelle with Frangelico Ice Cream, Mandarin Gel, and Ice Wine Reduction. The creme brulee was more like a very rich mousse.

Michael Craig, Pastry Chef - Disney's Animal Kingdom Theme Park. Chocolate Fancier with Tanzanian Chocolate Mousse, Kenya Coffee Crumb, Ras el Hanout Pineapples, and Guava Gel. The crumb and pineapple toppings were good, but the cake was kind bland.

Jean-Marc Viallet, Executive Pastry Chef - Disney's California Adventure Park & Disneyland Resort. Moana's Sweet Delight: Organic Chocolate Pate, Pabana White Chocolate Wave, Passion Fruit Meringuettes, Vanilla Bean Crumble, Guava Jelly, and Pineapple Chips. These one might worked better as separate items; the chocolate cake flavor was very strong and kind of over-powered everything else.

Ronald Viloria, Pasty Chef - Aulani. Coconut Charcol. Couldn't really taste any coconut, but there was a surprising citrus undertone. Very good dessert!

Erich Herbitschek, Executive Pastry Chef - Disney's Grand Floridian Resort & Spa. Chocolate-Espresso Fusion. The mousse had a very strong espresso-flavor and was very good. The dessert had lots of chocolate flavor and was the favorite of the evening.

Gerald Vaux, Executive Chef - Disneyland Paris. Duck Parmentier, Vitelotte, and Sweet Potato Puree with Beetroot Jus. The dish was okay, but it was hard to tell that there was duck on the plate (it was mushy). (No Photo)

Michael Bersell, Chef de Cuisine - Disney's Wilderness Lodge. Smoke Bison Tenderloin, Cider-Braised Cabbage, Forest Mushrooms, and Whole-Grain Mustard Jus. The tenderloin was tender, but the flavor was only okay. (No Photo)

 

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Party for the Senses, October 22, 2016
The second Party for the Senses didn't have a culinary theme, but the overall theme for the evening was "Sense of Dance". There were several different performances throughout the evening, but we were seated at a table without much of a view of the stage. I felt like the food was a little more hit or miss at this PftS; a few things were outstanding, a few things were awful, and most were fine-to-okay. The Party was still a lot of fun, but the first one was better!

Faithy Harris-Dowdell, Yak & Yeti (Disney's Animal Kingdom). Seared Soy-Herb-Glazed Wagyu Ribeye with Togarashi-Blistered Fingerling Potatoes and Braised Ginger Gai Lan. The gia lan was slightly sweet and the fingerling potatoes were quite spicy. The meat was very tender. This was probably one of the most popular dishes of the evening...there was almost always a line and it was one of the first dishes to run out.

Bob Waggoner, In the Kitchen with Chef Bob (Charleston, SC). Seared Rabbit Loin Over Young Leeks with Smoked Bacon and Roasted Garlic. The leeks had really good flavor, as did the meat. Though...it was hard not to think of Thumper while eating this dish.

Samad Benzari, Restaurant Marrakesh (Epcot). Tagine of Lamb with Apricots and Toasted Walnuts. The meat was very tender with Mediterranean-flavors.

Rock Harper, RockSolid Creative Food Group (Woodbridge, VA). Fried "Chk'n" Biscuit with Pickle and Maple Apple Butter. The "skin" was very crispy, but the center of the "chk'n" was very mushy (like a dumpling). The dish was surpringly sweet.

Andres Mendoza, Norman's (The Ritz-Carlton, Orlando-Grande Lakes). Cuban Pork Picadillo Empanadas with Tomatillo Salsa Verde and Fermented Curtido. The empanada had good flavor, as did the salsa.

Dee Foundoukis, Coral Reef Restaurant (Epcot). Caramelized Verlasso Salmon, Daikon Radish Cake, and Miso Mustard. The salmon piece was a bit fatty (others were less fatty), but had good flavor and went well with the daikon cake.

Ana Rivera, Disney's Hollywood Studios. Pan-Roasted Duck Breast with Caramelized Brussel Sprouts, Duck Confit, Celeriac Puree and Cherry Gelee. The duck had good flavor and everything worked well together.

Jason Stefanko, Gardien (Venice, CA). Gardein "Chick'n" Parmesan with Roasted Cauliflower Risotto. We didn't try this one (missed it).

Dan Marozzi, The Turf Club Bar and Grille (Disney's Saratoga Springs Resort & Spa). Lamb Crepinette served wit Oven-Roasted Ratatouille and Garlic Thyme Jus. The lamb was very tender and had good flavor and the jus was very tasty.

Joe Rodriguez, Scandic Lerkendal (Tronheim, Norway). Quail with Red Wine Apple Puree. The meat was kind of mushy, but the puree was good, as were the fresh fruit hidden under the meat.

Tony Marotta, Disney's Port Orleans Resort - Riverside. Sustainable U.S. Catfish, Greenway Grits, Smoked Jalapeno Chow-Chow, Crispy Phyllo, and Chicory Coffee Red-Eye Gravy. A very solid/dense piece of fish with okay flavor.

Dan Estes and John Stewart, ZAZU Kitchen + Farm & Black Pig Meat Co. (Sebastpool, CA). Sonoma Lamb Riblettes, Roasted Cauliflower, Charred Tomato Chermoula, and Bulgarian Feta. This dish was very oily.

Dominique Macquet, Saveur (New Orleans, LA). Sauteed Florida Spiny Lobster over Quinoa and Hearts of Palm with Spicy Citrus Mojo. The lobster was yummy, but very hard to get out of the shell (by the middle of the evening, they were serving it already out of the shell which made it much easier to eat). The slaw was spicy, but good.

Pascal Oudin, Brasserie Central (Coral Gables, FL). Green Pepper-Corn Crusted Tuna au Poivre with Creamy White Corn Polenta. The tuna was very peppery, but the polenta was good.

Joe Murphy, Dean and DeLuca (New York, NY). Honey-Caramel Mousse Candy Bar, Peanut Cluster, and Banana Brulee. The banana mousse was very smooth and the peanut clusters were really tasty.

Kevin Johnson, The Grocery (Charleston, SC). Octopus, White Beans, Smoked Peppers, Pickled Fennel, and Chorizo. The salad have a very strong vinegar flavor, but went well with the octopus.

Debra Valle, Disney's All-Star Resorts. Root Beer and Ginger-Braised Short Ribs with Mashed Root Vegetables. The meant was very tender and moderately sweet. The mashed root vegetable was kind of bland.

Alexis Ross, Disney's Contemporary Resort. Flourless Chocolate Cake with Pistachio Crunch, Cherry Shooter, and Spumoni Ice Cream. The cake was almost like a mousse; it was very rich, but the cherry shooter added a nice tartness. This was the best dessert of the evening!

Greg Richie, SoCo & the Baoery (Orlando, FL). Lump Crab-Stuffed Deviled Duck Egg with Crisp Bacon, Lemon, and Truffle. The filling was very smooth and had good flavor, but it could have used more crab or bacon (neither flavor was very pronounced).

Yoly Lazo Colon, Pastry Chef (Epcot). Brown Butter Nutmeg Cake with Sweet Potato Gelato, Candied Applewood Smoked Bacon, and Cinnamon Redhot Candy Sauce. The cake was moist and the bacon added a nice salty note.

Warren Brown, CakeLove (Alexandria, VA). Spice Cake in a Jar and Spice Cake on a Spoon. The cream cheese frosting over-powered everything and it was very sweet (bordering on too sweet). The cake itself was kind of bland.

Christopher Fread, Kona Cafe - Disney's Polynesian Village Resort. Mediterranean-Spiced Pork Belly with Pork Jus and Cauliflower Three Ways. The pork was very tender and good flavor, although it didn't seem very Mediterranean in flavoring. (No Photo)

Chocolate Accents. An assortments of chocolates. The selection varied throughout the evening.

Dessert Plate

 

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Parisian Breakfast
Figment first attended the Parisian Breakfast in 2014 and really enjoyed it, so his family returned this year. The breakfast is held at Les Chefs de France in Epcot’s France pavilion on Saturday mornings. Unlike last time, by the time he got to International Gateway, they had already started letting guests into the park. So, after going through Security and the ticket gates, he headed straight for Les Chefs de France. There was a line guests waiting to get in, but they were already checking in guests and escorting them to their tables.

As Figment’s family entered the restaurant, each person was handed a champagne glasses filled with mimosa. This time, we did not have to share a table with another party. We quickly picked up our plates and headed for the buffet. There were four buffet lines, each with identical items.

Almond Raspberry Danish

Banana Cream Cheese Brioche

Fresh Fruit - A pretty good selection and most of the fruit were pretty sweet.

Lemon Chocolate Brioche - This was one of our favorite items. It had a nice balance of flavors.

Tomato Cheese Tartine

Croque Monsieur

Charcuterie - As with two years ago, this was the most popular item on the buffet. It would have been nice to know what each item was, but they were all tasty! The small dark salami-like sausage was the best.

Cheese

Pain au Chocolat

Croissants

Baguettes and Fruit Spreads

Plates

And of course, the endless Mimosas. The first mimosa was already made and in the champagne glasses they handed us as we entered Les Chefs. The rest were “made” by pouring champagne (from the bottle) into the glass and then topping it off with orange juice (or vice-a-versa, depending on the cast member). So, the ratio of champagne to orange juice varied by glass! There was also straight orange juice, coffee (café), and water to drink.

Overall this breakfast was pretty similar to the first one. Everything was tasty and the cast members made sure the mimosa glasses were full (along with the orange juice, water, and café glasses). The line was long for the buffet at first, but after the first wave finished, it was fairly easy to get more items. The charcuterie were the most popular and ran out first. They did begin to consolidate the buffet lines and by the end of the even there was only one buffet table remaining. We did notice that they did not refill the buffet towards the end of the event – about the last 30 minutes, but they did keep refilling the mimosas until the end!

 

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Culinary Demo with Kevin Dundon, Epcot (Snack)
Figment attended one of the two chef culinary demonstrations by Kevin Dundon of Raglan Road. He made two version of a Porter Braised Lamb Pie with Field Mushrooms and Root Vegetables served in a Flaky Puff Pastry Crust. The second version was basically the same dish, but Gluten-free (one guest in the audience was gluten-free, so he wanted to show how easily the pie could be adapted).

The Recipe

Chef Dundon

 

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Star Wars Dessert Party, Disney's Hollywood Studios (Dessert)
My family had never seen the Star Wars Galactic Spectacular before, so we decided to splurge and go to the dessert party which included reserved viewing for the fireworks show. Overall, the dessert party was fun with a nice selection of treats. There weren't very many savory items, so it's definitely a dessert party. We showed up a little before the stated check-in time and picked up our credentials at the entrance to Launch Bay. The CMs tried to explain where we were supposed to go for the party, but having very little familiarity with the Launch Bay layout, it was a bit confusing...we almost ended up in the line for the movie!

Buffet Set-Up - We found the buffet area towards the end of the Launch Bay. They had roped off the area where the stations were set-up and CMs were just waiting for the party to start. There was one buffet table in the middle, but both sides had the same items. The drinks and bar were on the far end from the stairs where we entered. The Nutella station was closest to the stairs and it was fun to watch the chef pour the liquid nitrogen into the container (lots of dry fog for a moment).

There weren't a lot of tables within the buffet area that we could see. There appeared to be two heights for the table; tall and medium (none were so low that you'd want chairs). We found a table right across from the main buffet table, which was very convenient because we could see when things were being replenished and we were centrally located to everything. The CMs did a very good job keeping the buffet stocked and nothing seemed to run out before the event ended. For the most part, the desserts were okay to good, with the Freeze-Dried Nutella being the one stand-out.

Darth Vader Chocolate Peanut Butter Cupcakes - The cupcake was okay, but the Vader was made of pure chocolate!

R2-D2 - Again, the cupcake was okay, but the white chocolate R2-D2 was cute.

BB-8 Lemon Cupcakes - This time, the cupcake featured BB-8!

Stormtrooper and Darth Vader Cookies - Well themed to the party, but pretty generic tasting.

Blue Milk Panna Cotta - The pearls on top were fun to eat, but the color was a little weird.

Petit Fours - There were three types of mini-cakes/bites. The mini chocolate cake was our favorite.

Rice Crispie Treats

Freeze-Dried Nutella Mousse - This was, by far, the best dessert at the party! It was a nutella mousse that they quickly freeze dry and then pour chocolate or raspberry sauce over it. It's best when it's still frozen, so eat it fast (the mousse still tasted good when it had thawed, but the fun is the crunch). It was so good!

Ice Cream and Berries

Grape "Sabers"

Watermelon "Sabers" - The watermelon was surprisingly sweet!

Cheese and Tomato "Sabers" - There were only two savory items on the buffet. These were like a mini-caprese, but without the dressing. They were okay.

Cheese and Olive "Sabers" - The olives were a nice counter-point to all the sweets.

Darth Maul Brownie

Plates - All of the yummies piled on one plate!

Fireworks - A little before the fireworks are slated to start, they gather everyone up and escort them to the viewing area. Guests were able to leave early and go over there themselves if they wanted. Each guest was given a plastic credential that was needed to enter the viewing area. That's also where they were handing out the Chewie Steins and small bottles of water. We headed out a little early and it was very easy to find the viewing area. The view was great! The show as good (especially if you're a Star Wars fan), but I think the sound system was having problems that night because it was very hard to hear the audio and music.

 

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Epcot International Food & Wine Festival

Living with the Land - Even the boat ride had signs featuring some of the items used on various dishes at the F&W Festival.

Wine & Dine

Seared Scallop, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms - The scallop was tender and very yummy. The puree had good flavor and the brussel spouts were still slightly crunchy (opposed to being mushy).

Pork Tenderloin with Cannellini Bean Ragoût and Zinfandel Reduction - The ragout had good flavor, but the pork was slightly over-cooked. Still, the dish was tasty.

Kurt Russell’s GoGi “Goldie” Chardonnay

Chocolate Studio

Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel - This was very rich, and it was best eaten almost immediately (otherwise, it became a chocolate mousse, which still had good flavor but wasn't as novel). It could have used a little more caramel sauce.

Ghirardelli Chocolate Raspberry Torte - Very smooth and rich, with a subtle, but noticeable raspberry taste. This was one of the best desserts at the F&W Festival.

Red Wine Chocolate Truffle - Smooth and rich, with a noticeable wine taste.

The Chew Collective

BGrilled Beef Skewer with Romaine, Apricots and Feta Cheese - Beef had good flavor and the salad provided a nice contrast.

Peanut Butter and White Chocolate Mousse with a Caramel Drizzle - Very sweet with a pronouced peanut butter flavor.

Greenhouse Guru

Duck Confit with Creamy Polenta and Fire-roasted Salsa - Both the braised duck and the polenta had good flavor.

Chilled Tomato Gazpacho with Lump Crab Meat - This was one of the surprises. Figment is usually kind of "meh" about gazpacho, but this one had really good flavor.

 

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Epcot International Food & Wine Festival, Continued...

Farm Fresh

Chicken and Dumplings: Stewed Chicken with Mushrooms and Spinach - The stew had good flavor, but there wasn't very much chicken and the dumplings were kind of doughy.

Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette and Toasted Walnuts - The salad was okay,. It was kind of tangy and a little sweet. The nuts didn't seem to be toasted.

Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers and Green Onions - This one was surprisingly peppery (as in black pepper). The cheese was very mild and the bacon added good flavor.

New Zealand

Lamb Meatball with Spicy Tomato Chutney - This one had a slight bite (not as much as expected given the name). The meat was good, but the tomato flavor in the sauce was slightly over-powering.

Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Dumpling - The meant was kind of mushy, but the sauce was good. The dumpling was odd. It was also hard not to think of Bambi while eating this chunk of venison...

Australia

Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas - The shrimp was okay, with a hint of sweetness and then a spicy after bite.

Grilled Lamb Chop with Mint Pesto and Potato Crunchies – The lamb was very tender and the potato crunchies added nice texture.

Mexico

Taco de Camarón (Battered Shrimp served over a Flour Tortilla with Crispy Purple Cabbage and Chipotle Mayonnaise) - The flavor was okay, but the shrimp weren't very crispy.

Barbacoa Enchilada (Corn Tortilla filled with Beef Barbacoa and Covered with Oaxaca Mole) - The meat was tender and slightly sweet.

Flan de Chocolate Abuelita (Mexican Chocolate Custard) - This dessert had a very strong cinnamon flavor and was very dense.

 

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Epcot International Food & Wine Festival, Continued...

China

Sichuan Spicy Chicken - Fried white chicken chunks with onions and a moderately spicy sauce.

Beijing Roasted Duck in a Steamed Bun with Hoisin Sauce - The duck was good, but there was way to much of the steamed bun.

Chicken Potstickers - The dipping sauce was good, but the potsticker was pretty basic. The filling needed some flavoring (e.g., spices).

Black Pepper Shrimp with Garlic Noodles - The noodles were actually better than the shrimp, which kind of bland.

South Korea

Roasted Pork Lettuce Wrap with Kimchi Slaw - The pork had really good flavor and the kimchi was pretty mild.

Korean-style BBQ Beef with Steamed Rice and Cucumber Kimchi - The beef was kind of salty if eaten alone, but when combined with the rice and cucumber, it was pretty good.

African Outpost

Spicy Hot Dog - The hot dog was fine, but it was very spicy. Kind of made it hard to taste anything else for a while...

Frozen Coke

Africa

Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato and Pap - The meat was tender, but had a slight bite. The pap was good.

Buttered Chicken with Micro Cilantro and Naan Bread - There was a slight after bite, but dish had good flavor and the Naan was great for scooping up the sauce.

Germany
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Roast Bratwurst in a Hard Roll - The sauce was very mild and the mustard was slightly tangy. The bread roll was okay.

Schinkennudeln (Pasta Gratin with Ham and Cheese) - It was very cheesy...

Apple Strudel with Vanilla Sauce - Strong cinnamon flavor, with lots of apples and a crunchy pastry.

Poland

Kielbasa and Potato Pierogi with Caramelized Onions and Sour Cream – The kielbasa sausage and onions had good flavor, but the potato pierogi was very bland and very starchy.

Golabki (Pork-Stuffed Cabbage in Tomato Sauce) - Very strong tomato flavor and the roll was mushy.

 

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Epcot International Food & Wine Festival, Continued...
Italy

Spezzatino alla Toscana con Polenta (Tuscan-style Stew with Carrots, Mushrooms and Crispy Polenta) - By itself, the stew was pretty salty, but it was better when eaten with the polenta. The polenta cake had good flavor, but it was not crispy.

Pennete alla Parmigiana (Baked Ziti and Chicken Parmigiana, Tomato Sauce, Mozzarella and Parmesan Cheese) - The parmigiana was pretty basic, with an okay flavor, but a little mushy.

Hops & Barley

Smoked Beef Brisket and Pimento Cheese Served on Griddled Garlic Toast - The pimento cheese was very strong (over-powers if too much was used). The beef had good flavor.

New England Lobster Roll - Lots of lobster with just a thin amount of sauce slathered on the bread.

Japan

Garlic Shrimp: Marinated Shrimp sautéed with Garlic and Butter and served over Rice - The shimp were tender, but we did not notice any garlic flavor. Overall, aside from being served over white rice, there wasn't really anything about this dish that reminded us of Japan (it could have just as easily been served with pasta, bread, polenta, quinoa, etc.).

Morocco

Mimosa Royale (Sparkling Wine and Orange Juice topped with Orange Liqueur)

Belgium

Beer-braised Beef served with Smoked Gouda Mashed Potatoes - The beef was tender, but slightly sweet. The mash was good.

Brazil

Crispy Pork Belly with Black Beans, Tomato, and Cilantro - The crispy skin had good flavor, but the beans were kind of lackluster.

Escondidinho de Carne (Layered Meat Pie with Mashed Yucca) - Lots of yucca (which was kind of like mashed potatoes). The meat filling was a little like spaghetti sauce.

France

Boeuf Bourguignon (Cabernet Sauvignon-Braised Short Ribs with Mashed Potatoes) - The beef bourguignon had good flavor and was very tender.

Soupe à l’oignon au Gruyère et Cognac (Gruyère and Cognac Onion Soup) - This soup had way to much wine in the broth (over-powered everything else).

Crème Brûlée Caramel Chocola (Caramel and Chocolate Crème Brûlée topped with Caramelized Sugar) - The creme brulee was most like chocolate pudding. It was very rich and smooth and very yummy.

 

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Epcot International Food & Wine Festival, Continued...
Ireland

Seafood Fisherman’s Pie - Th pie had lots of mashed potato on top, with some seafood (bay scallops mostly) on the bottom. It did have good flavor.

Irish Cheese Selection Plate: Irish Cheddar, Dubliner and Irish Porter - Two were mild and one was salty.

Warm Chocolate Pudding with Irish Cream Liqueur Custard - Very chocolatey and very good. This was another one of the best desserts at the F&W Festival.

Scotland

Traditional Scottish Lamb Stew with Neeps and Tatties - The stew had good flavor.

Fresh Potato Pancake with Smoked Scottish Salmon and Herb Sour Cream - The salmon was good, the potato pancake was okay.

The Tipsy Laird (Whiskey-Soaked Cake with Lemon Cream and Toasted Oats) - This would have been better without the oats. The oats did add texture, but they were kind of dry and hard to chew.

Canada
Figment skipped the Canadian Cheddar Cheese Soup and the Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce because he was having dinner at Le Cellier during the trip and knew he would be ordering those two items at the restaurant.

Greece

Chicken Gyro with Tzatziki Sauce featuring Oikos Greek Yogurt - The chicken had good flavor, but the bread was a bit hard.

Refreshment Port
Croissant Doughnut with Cinnamon Sugar

Desserts & Champagne

Rootbeer Float

 

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Epcot International Food & Wine Festival, Continued...
Patagonia

Beef Empanada - The filling was slightly sweet, but the pastry was dry (again).

Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée - The dish was a bit oily, but the beef was tender and the chimichurri was mild.

Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri – The salmon was moist and flaky with good flavor. The salad was okay.

Hawaii

Kalua Pork Slider with Sweet and Sour Dole® Pineapple Chutney and Spicy Mayonnaise - The dish was sweet, but had good flavor.

Spicy Tuna Poke with Seaweed Salad and Nori Rice - This was more like sashimi; the chunks of tuna were very large, but didn't seem to be marinaded. The heat was in the salad.

Islands of the Carribbean

Pescado con Coco (Seared Grouper, Pigeon Peas and Rice with Coconut Sauce) - The rice and fish had good flavor.

Jamaican Beef Patty - The dish wasn't very pretty to look at, but it had good flavor.

Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions - The pork was okay, but the red onion were very strong (vinegar).

Quesito (Puff Pastry with Sweetened Cream Cheese and Guava Sauce) - Sweet, but needed more of the guava sauce.

Craft Beer

Piggy Wings (Fried Pork Wings with Korean BBQ Sauce and Sesame Seeds) - Salty, but slightly sweet and very tender. These were probably one of the best savory items at the F&W Festival.

 

[nursejackie]

I loved all your pictures but I'll never get the taste all the wonderful dishes as we always go in December due to schooling. The F&W and F&G are on my bucket list though

 

[figment_jii]

I highly recommend going to the Food & Wine Festival. Hopefully, at some point you'll be able to go! I've only been to the Flower & Garden Festival once, but it was the first year when they added the food booths. It was fun and the topiary were very impressive. Are you going this December? The Epcot Holidays Around the World looks like a lot of fun, with lots of food choices.

 

[figment_jii]

Frontera Cocina, Disney Springs (Dinner)
This was one of the new restaurants in Disney Springs that Figment tried this trip. The main dining room of the restaurant features of a show kitchen, which is fun to watch but does make the room pretty noisy. The decor is very pretty, especially the tiled sun on the main wall.

Jamaica Sangria - Very tasty!

Guacamole & Chips - Bacon (Nueske Bacon, Tomatillos, Toasted Pepitas, Cilantro and Onions). Figment isn't usually a fan of guacamole/avocados, but this was one was really good! It was very creamy and smooth.

Chipotle Chicken Tostada - Crispy Tostadas, Chipotle Chicken, Crema, Creamy Black Beans, Queso Fresco, and Avocado. The tostadas had a slight bite, but good flavor.

Chicken Tacos for making Soft Tacos - Grilled Chicken, Poblano Rajas, Black Beans Refritos with Cotija Cheese, Guacamole, Chipotle Salsa, served with Corn Tortillas. The chicken was nicely flavored and there was plenty to make several tacos.

Carne Asada for making Soft Tacos Grilled Steak, Poblano Rajas, Black Beans Refritos with Cotija Cheese, Salsa Verde, Guacamole, served with Corn Tortillas. The carne asada had really good flavor!

Overally, Figment really liked Frontera Cocina and would happily return on his next trip to WDW. Of the dishes he tried, the guacamole was the stand-out item! The chicken tacos were a little bland, but the carne asada ones were very good.

Tiffins, Animal Kingdom (Lunch)
This was another new place for this trip. Tiffins, located in Animal Kingdom, is off the main pathway, but there was a hostess-type station set-up along the walkway to try an encourage guests to dine there. We opted for lunch because of the "Taste of Tiffins" menu that would give us a chance to try more than one item. The art work inside Tiffins is beautiful and it's well worth it to look around in the other dining rooms.

Zingiber Fizzie - Passion Fruit Puree, Mint, Ginger Beer, Lime Juice. This was one of the specialty non-alcoholic drinks on the menu. It was slightly bitter and sweet at the same time and very good.

Tiffins Signature Bread Service - Pomegranate Olive Oil, Harissa Yogurt, Zhough Yogurt, Black-Eyed Pea Hummus. The bread service came in two interesting containers (bread on top, dips in the lower one). There were three types of bread and four dips. The thin, crunchy bread was our favorite, as was the black-eyed pea hummus.

Taste of Tiffins - Chilled Shrimp and Noodle Salad - Bean Thread Noodles, Vegetables, Ponzu - This was the least popular of the dishes we tried. It was okay, but the noodles were slightly hard and the flavor was kind of bland.

Taste of Tiffins - 72-Hour Beef Short Rib - Carrots and Chimichurri served with Jade Blend Rice - This was not at all what we expected, but it was very tasty. The meat was very tender and flavorful and the chimichurri was very good too.

Taste of Tiffins - Chermoula-rubbed Chicken - Dried Fruits, Olives, Couscous, and Harissa Yogurt served with Jade Blend Rice - The chicken was nicely seared and had good flavor.

Taste of Tiffins - Crispy Yellowtail Snapper - Som Tam and Black Bean Sauce served with Jade Blend Rice - This was one of the surprises from the menu. The fish was very tasty and the batter was very light.

Jade Blend Rice - The rice was okay, but with everything else to eat, it was kind of an after thought.

Overall, Figment really liked Tiffins and would happily return (especially at Lunch). He enjoyed the Taste of Tifins menu which allowed him to try multiple dishes. After the amazing octopus dish by the Tiffins chefs at the Party for the Senses, he's eager to try to the octopus on the Taste of Tiffins menu!

Liberty Tree Tavern, Magic Kingdom (Lunch)
LTT is one of Figment's favorite places to eat in the Magic Kingdom. He usually goes at lunch when there is the a la carte menu and (most importantly) the Ooey Gooey Toffee Cake. He dined there just a few weeks before the menu changed, so he was still able to get all of his favorites.

Souvenier Mug - The LTT souvenir mugs are now made of metal (instead of glass)! They come with your choice of regular beverage (e.g., soda, water).

New England Clam Chowder - Despite the heat, sometimes a nice bowl of thick clam chowder hits the spot. LTT's soup is very rich and creamy, with a nice amount of clams and good flavor.

Tavern-battered Fish and Chips - Served with House-Made Tartar Sauce and Lemon. The fist and chips were pretty good; the fish was crispy on the outside and tender on the inside.

Colony Salad - Washington Apples, Sweet Pecans and Applewood Smoked Cheddar, Dried Cranberry Craisins, and Grilled Chicken Tossed with Field Greens in Honey Shallot Vinaigrette. This is one of Figment's favorite salads at WDW. It has a nice amount of toppings to go with the lettuce and a very yummy dressing.

Ooey Gooey Toffee Cake - Vanilla Cake with a Gooey Toffee Filling, Caramel Sauce, and Vanilla Ice Cream. This is one of the best desserts! So rich and yummy!

 

[figment_jii]

Le Cellier, Epcot (Lunch)
Le Cellier is one of Figment’s favorite places. He had a late dinner reservation and they were running considerably behind schedule. So much so that they were playing trivia games and offering free samplings of some of the drinks (one alcholic and one non-alcoholic).

Pretzel Bread Sticks - The pretzel breadsticks are one of our favorite items at Le Cellier. The bread basket usually includes a few other types of bread, but we requested just the pretzel bread sticks. The server smiled and said that they're the most popular.

Canadian Shirley Temple - Sprite, Orange Juice, Grenandine Syrup, and a Maraschino Cherry. This was one of the drinks they were sampling in the waiting area. It's a Shirley Temple, but the Canadian version adds orange juice. It makes for a slightly more tart flavor and a darker color. Figment liked this better than the "regular" Shirley Temple.

Le Cellier Signature Poutine - Fresh-cut French Fries, Canadian Cheddar, Truffles, Red Wine Reduction. We decided to give the poutine a try. It was tasty (a little messy at times), but with a nice amount of sauce to soak up into the fries.

Canadian Cheddar Cheese Soup – Made with Moosehead Beer and Smoked Bacon. This is one of Figment’s favorite soup at WDW. It is very rich and creamy, with lots of flavor. He likes to dip the pretzel bread into the soup.

Black Angus Rib-Eye - Served with Mushroom Risotto, Asparagus Tomato Relish, Truffle Butter Sauce. Figment really likes the risotto that comes with filet mignon, so he asked to have it substituted for the sides that normally come with the ribeye. The steak was prefectly prepared and very flavorful and the risotto was as good as he remembered!

Black Angus Rib-Eye - Served with Crisp Fingerling Potatoes, Nueske's Bacon Vinaigrette, Frisee, Heirloom Carrots, Cabernet Butter. This is how the rib-eye normally comes.

Chocolate "Moose" - Figment ended his meal with the chocolate "mousse", which is not on the regular dessert menu (it might be on the kids one) but still available. It was still very rich and good, but looked different from two years ago. No more rolled mousse in cookie crumbs...

B.B. Wolf's Sausage Co., Disney Springs (Lunch)
There were so many new places to try at Disney Springs. Figment and his family spent one day checking out the stores and eating at some of the kiosks. We started at B.B. Wolf's Sausage Company. There isn't a lot of seating nearby and most of it was in the sun when we were there (the tables do have umbrellas, but if the angle isn't right, the umbrella won't help shade the table).

Oktoberfest Special - Bratwurst Sausage served with Cheese Spatzle, Pretzel Roll, and House-Made Pickles. This was the seasonal special and it was pretty good. There was quite a lot of cheese spatzle on the bottom.

3 Little Pigs Trio - Reuben, Bacon-Wrapped with Black Bean Salsa, and Chili-Cheese. A cute play on words. The Reuben and the chili-cheese were the most popular. The sausages were actually fairly good sized. It was kind of messy to eat...

AristoCrepes, Disney Springs (Lunch)
This was another one of the kiosks that Figment was looking foward to trying. He was especially interested in the dessert crepes. Like B.B. Wolf's, it's a little slow, but the crepes were really good.

Strawberry Romanoff Crepe - Whipped Cream, Strawberries, Sugar and Brandy. Yum!

S'Mores - Marshmallow Cream, Chocolate Sauce and Graham Cracker Crumbs. This was was pretty good, but it had a bit too much marshmallow cream and not enough chocolate.

Cinnamon Apple Crepe - Sweet Dulce de Leche, Cinnamon Apples, and Chiffon Crumbs in a Warm Crepe Topped with Powdered Sugar. Figment really liked the apples and chiffon crumbs in this one, but there was to much of the thick (almost caramel-like in consistency) dulce de leche.

We enjoyed both B.B. Wolf's Sausage Co. and AristoCrepes, but the one drawback is the lack of seating. There really aren't many tables anywhere in the vicinity and both places had food items that were on the messy side and didn't really seem to lend themselves to eating and walking.

 

[figment_jii]

Amorette's Patisserie, Disney Springs (Snack)
This new store has very pretty pastries and desserts. Everything looked amazing!

Avant-Garde (Chocolate Chiffon Cake) and Mickey Mousse - While everything looked amazing, Figment opted to try the Avant-Garde and Mickey Mousse. The CM said the Mickey Mousse was their most popular item (that did not surprise us!).

Mickey Mousse - Chocolate Chiffon Cake, Dark Chocolate Mousse and White Chocolate Mousse. The mousse was surprisingly light, but still very good. The mixture of white and dark chocolate mousse gave the dessert a nice balance.

Avant-Garde - Chocolate Chiffon Cake and Chocolate Crumble. This one was all chocolate! So yummy!

Pumpkin Mickey Dome Cake

Minnie, Donald, and Signature Dome Cake

Chocolate Fascinator Cake

Salted Carmel and Raspberry Eclairs

Pistachio, Chocolate, and Lemon Meringue Eclairs

Dancing with Pavlova (Light Meringue Crisp), Gingerbread Pumpkin, and 49th and Broadway (N.Y. Cheesecake)

Mickey Mousse and Palais Garnier (Opera Cake)

Reflection in Memphis (Peanut Butter Mousse Dome) and Viennese Waltz (Sacher Torte)

Avant-Garde (Chocolate Chiffon Cake), Sunset on Mile Marker 0 (Key Lime Tart), and Black Forest Tart

Morimoto Asia, Disney Springs (Dinner)
This was another one of the new places in Disney Springs that Figment wanted to try. The outside of the building looks amazing and even more so at night when it's all lit up.

Hot & Sour Soup - Egg, Tofu, with Vegetables in Spicy Broth. Figment started his meal with the Hot & Sour Soup. It was a bit spicier than he expected, but it had excellent flavor.

Spider Roll - Tempura Soft Shell Crab, Spicy Mayo, Asparagus. The Spider Roll is Figment's favorite sushi roll whenvever he goes out for sushi. The one at Morimoto Asia was very good. It wasn't very large, but the crab was nice and crispy and plentiful.

Morimoto Punch - A blend of fresh juices and non-alcoholic ginger beer. It had a nice balance of sweetness (from the fruit juices) and bitterness (from the ginger beer). While good, Figment did like the one from Tiffins better.

Morimoto Spare Ribs (Appetizer) - Pork Ribs, Cilantro, Hoisin Sweet Chili Glaze. These were so good! They were slightly sticky and so yummy!

Morimoto "Buri-Bop" - Korean Style Yellowtail Rice Bowl, Served in a Hot Clay Pot, Finished with Egg Yolk, Prepared Tableside. This is one of the signature dishes at Morimoto Asia. The dish is brought to the table and then cooked table-side. The raw fish is placed on the side of the bowl (which is very hot) to cook, while the egg is mixed into the rice and vegetables in the middle of the bowl. When the fish is finished cooking, the rice is arranged in the center of the bowl and then the fish is re-layered on top. It's quite an impressive (and fun to watch) process. The flavor was really good!

Duck Ramen - Egg Noodles, Duck Meat, Scallion, Boiled Egg. Figment likes duck and was interested in trying the Peking Duck, he just couldn't justify the price ($54), so instead he opted for the Duck Ramen. The soup was on the salty side by itself, but when eaten with the noodles it was very good.

Everything we tried at Morimoto Asia was very good and we would happily return!

 

[figment_jii]

Les Halles, Epcot (Breakfast)
Figment really enjoys starting his day with French pastries!

Pissaladière - Tomatoes, Olives, and Cheese. This was kind of like a really thick piece of pizza, but without a lot of sauce. It was okay (not bad, but not very good either).

Framboise (Raspberry Mousse Cake), Café Liégeois (Coffee, Chocolate and Cream Mousse), and Parfait aux Fruits (Yogurt Mousse with Berries) - On the other hand, all of the desserts were very good. Figment especially liked the Framboise and Cafe Ligeois.

Savory Items

Breads

Pastries and Desserts

Jungle Navigation Co. Skipper Canteen, Magic Kingdom (Dinner)
This was another a new places Figment tried on this trip. We had dinner before attending MNSSHP. There was a slight wait after we checked in, but it gave us time to look at the menu and relax. The resturant has a lot of decor inside that's fun to see.

Schweitzer Slush - Frozen Apple Juice and Passion Fruit topped with Bursting Green Apple Boba Balls, first concocted by the noted explorer and humanitarian, Dr. Albert Slush. Figment went with the option to have the drink served inside the souvenir "tin" cup. The drink is best when it's still frozen. The green apple popping boba balls were fun to eat. The drink itself (frozen apple juice) was fine, but it was the green apple popping boba that really made it worth drinking.

Punch Line Punch - Tropical Fruit Juices and Mango Purée. Also available with a savory spiced-rim for an extra zinger! This drink was okay, but it was a bit to sweet; it was a little like drinking sugar water. It needed something to cut through the sugar-flavor - like green apple popping boba!

Bread Service - The meal started with a round loaf a bread and some honey to dip it in. The bread was really dense and the honey was a bit to sweet to be a good dipping sauce.

Ginger's "Croc" of Hot-and-Sour Soup - Flavored with Ginger "not the crocodile," Garlic, Soy Sauce, and Rice Wine Vinegar finished with fresh Egg, Tofu, and Wood Ear Mushrooms. The soup was not that spicy and had good flavor.

S.E.A. Shu Mai - A Legendary blend of Pork, Shrimp, Edamame Beans, and Spices wrapped in Gyoza Skin then steamed. The Shu Mai were pretty good, as was the dipping sauce. While we did like them, they weren't really all that different from the dim sum we can get at home.

Nile Nellie's Noodle Bowl with Duck - Niles and Niles of Rice Noodles...Fragrant Broth served with Jalapeños and fresh Herbs. Figment had high hopes for this dish, but it was ultimately kind of bland. The broth really didn't have any flavor. It also suffered from being compared with the duck ramen we had the night before at Morimoto Asia, which was outstanding.

"A Lot at Steak" Salad - We're betting it all on this one! Grilled Steak, Romaine Lettuce, Red Peppers, Tomatoes, Cucumber, Parsley, and Coriander-Mint Vinaigrette and Garlic Chips. The Salad was the better entree choice. The dressing was pretty good and there was a nice amount of steak.

Overall, Jungle Skipper Canteen was only okay. The decor was neat and the menu was fun to read, but the food was largely only "okay". We will probably give the Canteen another chance, but it all depends on what other options there are at that time.

 

[DisOrBust]

What a great review!! You sold me on a "taste of Tiffins"

 

[figment_jii]

Homecoming Kitchen, Disney Springs (Lunch)
This was the last of the new places that we tried on this trip. We didn't have a reservation, but we went on a weekday for lunch and they were taking walk-ups.

Bunch of Puppies - House-Made Hushpuppies served with Pimento Cheese and Red Jalapeno Jelly. The hushpuppies were tasty, especially with the pimento cheese.

Art's Fabulous Fried Chicken - Chef Art Smith's Signture Dish! Buttermilk-Brined for 24-Hours and then Perfectly Fried and Garnished with Our House Made Hot Sauce Served with Creamy Mashed Potatoes, Cheddar Drop Biscuit and Love. This is the Signature dish at Homecoming Kitchen and it was good. The chicken was tender on the inside and crispy on the outside. It was also a huge portion!

Fried Chicken Chopped Salad - Mixed Greens, Egg, Heirloom Cherry Tomatoes and Cucumbers tossed with Icebox Dressing, Cheddar Biscuit Croutons and Fresh Herbs. The chicken was good, but the salad itself would have been better if it had been cold (the lettuce was served at room temperature, which in Florida means on the warm side). This is not something Figment would order again.

Fried Chicken Sandwich - Buttermilk-Brined for 24-Hours and Double-Battered, Dressed with Hot Sauce Aioli, Iceberg Legguce, Tomato, and Bread and Butter Pickles. The sandwich was a good option for those that want to try the chicken. The sandwich was good and very filling.

Overall, Homecoming Kitchen was probably the least successful of the new places in Disney Springs that we tried this trip. There was nothing really wrong/bad about Homecoming, but nothing was really outstanding/amazing either.

Harambe Marketplace, Animal Kingdom (Dinner)
There was a lot fun signage around Harambe for the new Marketplace. We liked how it fit into the existing Harambe Village look and gave guests another choice of where to eat. There aren't a lot of tables in the Marketplace itself, but food can also be taken over to the seating area by the Dawa Bar.

Chef Mwanga's Karubi Ribs - served with Green Papaya Slaw and Black-eyed Pea Salad. The ribs were really good; they were "fall off the bone" tender with a yummy BBQ sauce.

Famous Sausages' Beef and Pork Sausage - Fried in Curried Corn Batter served with Green Papaya Slaw and Black-eyed Pea Salad. This one was surprisingly good. The curried corn batter had good flavor and the sauce was pretty mild.

Dawa Bar Bloody Mary - The Dawa Bar has a good reputation for their Bloody Marys, so Figment gave it a try. He enjoyed his drink and did think that this was the best Bloody Mary he had on the trip.

Mickey Ice Cream Bar - Dessert consisted of a Mickey Ice Cream Bar!

Pineapple Dole Whip - Second dessert consisted of a Dole Whip.

Zuri's Sweets Shop, Animal Kingdom
There were lots of cute treats at Zuri's Sweets Shop.

What a great review!! You sold me on a "taste of Tiffins"

Thanks! The "Taste of Tiffins" was definitely worth the visit to Tiffins. I think next time, we'd probably try the octopus because the Tiffins chefs presented an octopus dish at one of the Party for the Senses and it was really good.