Text Size

SCLogin

Frontpage Slideshow | Copyright © 2006-2014 JoomlaWorks Ltd.

How To Do the Epcot International Food and Wine Festival

 

 

The Epcot International Food and Wine Festival is well underway. One of the highlights, of course, is a trip around the World Showcase to sample the fare from the country Marketplaces. A lot of the old favorites are back, including the surprisingly popular cheese soup from Canada and the lobster and seafood fisherman's pie from Ireland (here's a link to that recipe). 

epcot haggisVegetarian haggis with neeps and tatties.There are some new items to try this year. Scotland is a newcomer to the International Marketplaces. One of the dishes it is featuring is haggis, but it's a vegetarian haggis, which sounds a bit like an oxymoron. Traditional haggis, as you may know, is a sort of sausage that is made from a sheep's heart, liver and lungs, along with various other things, and encased in the animal's stomach. Vegetarian haggis might contain kidney but only kidney beans, along with other legumes, vegetables and grains. Why not the real thing? Epcot's executive chef Jens Dahlman says it was a matter of import restrictions -- they couldn’t get real haggis from Scotland, at least not in the quantities that they would need (though all you have to do is tell people its sheep organs cured inside a stomach and you’re not going to need a whole lot of it). Anyway, the vegetarian haggis ($3.25) is OK, though I like the neeps and tatties served with it a lot more (that’s mashed rutabagas and potatoes to you).

Also at Scotland, a delicious seared salmon ($4.50) with cauliflower puree, watercress and malt vinaigrette. (When I stepped up for a taste, I was told that there was no cauliflower available, sadly.)

epcot pork bellyThe Brazil Marketplace is serving a delicious crispy pork belly with black beans, onions, avocado and cilantro. It’s well worth the $5.25 charge.

The most amusing item is at the South Korea kiosk where they’re featuring kimchi dog. To the horror of many westerners, dog is, for many Koreans, not a pet but an ingredient. But don’t worry, it isn’t Pluto between the buns but rather a wiener made mostly of pork. Dahlman says that Disney has a sausagemaker in Sarasota who made the hot dog to his specifications, with lots of hot spice. It’s topped with a kind of slaw that is supposed to be kimchi but which is less pungent than the real stuff. Still, it’s a pretty good hot dog and it doesn’t pull any punches on the spiciness. That one will cost you $3.75.

There were some long lines on the first weekend and one of the longest was at the Florida Local kiosk where they were serving Florida grass-fed beef sliders ($3.75) and Florida shrimp ceviche ($4.25).

There are, of course, dozens of other things to eat and drink. As I say in the video, take one lap around the World Showcase just to look at what’s offered. You might even ask other folks what they had and what they’ve liked. Then do a second lap and stop and the kiosks that looked the best to you. You’ll save money that way -- and the extra lap will help you burn more calories.

 

Related Articles/Posts
Hangar Bar and Grille Reported Closed, Created by Scott JosephHangar Bar and Grille Reported Closed...
Word is coming in this morning that the Hangar Bar and Grille in College Park has closed. This is not yet confirmed, though there is no answer, live or recorded...
Corkage Service: BYOB The Right Way, Created by Andres MontoyaCorkage Service: BYOB The Right Way...
BYOB - Bring Your Own Bottle – for both restaurants and patrons is a great concept that shouldn’t be taken for granted. Most restaurants allowing such a practic...
Artisan's Table, Created by Scott JosephArtisan's Table...
I visited Artisan’s Table three times and dined there twice. The first visit did not go well. Artisan’s Table is the newest occupant of 22 E. Pine St. in do...
STP - Sloppy Taco Palace, Created by Scott JosephSTP - Sloppy Taco Palace...
You might expect one thing from a place that refers to itself as STP. You’d definitely expect another once you knew that the initials stand for Sloppy Taco Pa...
Divas of Dish: Spring Greens with Strawberries, Toasted Almonds, and Farmstead Stilton, Created by Pam Brandon and Anne-Marie DenicoleDivas of Dish: Spring Greens with Strawberries, Toasted Almonds, and F...
Photo by Matt Stroshane If you’re looking for a lovely salad for Easter brunch, this is it – a modern riff on that classic strawberry-spinach salad with overly...

Add comment


Security code
Refresh

Sunday, 20th April 2014

What is a Flog?

A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.


Follow Scott ...

Scott's Newsletter

Please register to the site before you can sign for a list.
No account yet? Register

Flog Advertisement

Featured Links:
Shargaa illustrations
The Best Graphic Design Firm in the Business! (And designer of the Scott Joseph's Orlando Restaurant Guide logo.)
Cucciaioni Photography
Cucciaioni Photography by Eric Cucciaioni, Official Photographer of Scott Joseph's Orlando Restaurant Guide.