EPCOT Food and Wine Festival, Sept. 25 - Nov 16 2015

[NicoleLarson]

What were the crowds like this Saturday?? Looked like opening weekend was CRAZY crowded, how did this weekend compare?

They were INSANE on Saturday. ANYTHING that served alcohol had at least 20 people in line around 12:30 by 5 pm when we left every line that I saw had at least 50 people in it, I can't imagine what it was like later on in the evening. For instance in Japan, the booth in on the Morocco side and it stretched the length of the pavilion. when we got to the other side, it looked as though it actually had two lines, and the one on the other side had a ton of people too. Any booth that had alcohol was packed, even the sake bar in Japan that is open 365 days a year and I hardly ever see anyone there, had 50 people in line. There's nothing at the festival that would make me wait in a line like that.

On another note, we were there to see Amanda Freitag and she was fantastic. Just one time did she get cut off by you know who and Amanda just interrupted her and finished her original sentence, I almost spit out my wine. Oh and I could NOT get my DD6s wine but they did offer her soda about 10 times.

 

[Disneygeek Amanda]

Does anyone have a picture of the cream soda float with caramel ice cream from the desserts and champagne marketplace? Or even a review? This is one of the only items I can't seem to find anything about.

 

[mara512]

Does anyone have a picture of the cream soda float with caramel ice cream from the desserts and champagne marketplace? Or even a review? This is one of the only items I can't seem to find anything about.

Not sure if this link is allowed, if not I apologize in advance and please delete the post.
Is this the float your looking for? http://www.disneyfoodblog.com/desserts-champagne-2015-epcot-food-and-wine-festival/

 

[KiniShakenBake]

Wow! Loving all the suggestions for how to fly with wine. I was hoping not to have to check a bag, so I might try wrapping it up and shipping it home via the postal method of my choosing, but I just don't know. I can't drink that much wine in a week, and hubby doesn't drink. First world problems, I suppose. As a last resort, I do have a few friends in the area that I'm sure would LOVE a bottle of wine from the festival and enjoy the heck out of it.

Anyone tried the premium areas and using a QS credit to buy from multiple kiosks through the premium area successfully????

 

[Disneygeek Amanda]

No, that's the toasted coconut porter float. The one that I'm wondering about is the only non champagne item that page doesn't show.

 

[jerseygal]

Not sure if this link is allowed, if not I apologize in advance and please delete the post.
Is this the float your looking for? http://www.disneyfoodblog.com/desserts-champagne-2015-epcot-food-and-wine-festival/

That orange blossom float looks so GOOD! I am putting it on my list!

 

[hdmichael]

They were INSANE on Saturday. ANYTHING that served alcohol had at least 20 people in line around 12:30 by 5 pm when we left every line that I saw had at least 50 people in it, I can't imagine what it was like later on in the evening. For instance in Japan, the booth in on the Morocco side and it stretched the length of the pavilion. when we got to the other side, it looked as though it actually had two lines, and the one on the other side had a ton of people too. Any booth that had alcohol was packed, even the sake bar in Japan that is open 365 days a year and I hardly ever see anyone there, had 50 people in line. There's nothing at the festival that would make me wait in a line like that.

On another note, we were there to see Amanda Freitag and she was fantastic. Just one time did she get cut off by you know who and Amanda just interrupted her and finished her original sentence, I almost spit out my wine. Oh and I could NOT get my DD6s wine but they did offer her soda about 10 times.

I was at the Amanda Freitag presentation on Friday morning and was so disappointed: she is my absolute favorite celebrity chef, and I was so looking forward to this event. Of all the events we had scheduled, this is the one about which I was the most excited.

It fell flat on several levels. First, the emcee did an introduction and said Amanda would be up shortly. Well, brunch was served, and we waited and waited and waited. I finally realized she was talking with the attendees at the reserved VIP tables. This interaction should have been done prior to the event or immediately after. This format was rude and uncomfortable. I know it was at least 45 minutes before Amanda got on the stage or later.

Second, the emcee was quite interesting- in a bad and overbearing way. At 11:03 a.m., I texted my husband: "That emcee will not shut up and inserts herself into everything blocking the view. Amanda is just beginning to talk." I did think Amanda did a decent job: she was personable, funny, and self-deprecating. She was representing Mylan and as such did spend time talking about her food allergy and preventing allergic reactions. Also, she was promoting her new cookbook, so that took up some time.

Third, the food had its ups and downs. The breakfast pastries were typical Disney pastries and so-so. Now the fresh fruit was perfect and nicely presented in a martini chiller. The duck egg tatin was outstanding. The wilted greens were still bright and fresh, but with very little seasoning. The pork belly missed the mark- I hope because it was served at room temperature, but it did not even come close to being as good and delicious as the pork belly I had at a meal earlier in the week. The potatoes were served with baby fennel. Unfortunately, even with eating both the fennel pieces and the potatoes together, I only got a very mild taste of the fennel on the last bite. Overall, it was a meh meal. The recipe she demonstrated and that was served to us was zucchini latkes with ratatouille, avocado slices, and fresh herb salad. It was served lukewarm, my latkes were very dark brown and very thin, the herb salad had very little herb flavor- mildly flavored would be an understatement, and the ratatouille was lackluster. We were served three wines- two white wines and our choice of either the white or red wine that is specific to the 20th Food and Wine Festival. All were nice.

Our other meals and seminars were outstanding, and I would not hesitate to recommend them including the Tequilla lunch in Mexico, the Mediterranean lunch at the Spice Road Table, and the beer and wine lunch at Via Napoli.

 

[ELSA711]

here's the reason I prefer to have a GC in addition to my magic band... we have free dining. We usually plan out which items we want to use snack credits for (higher priced items) and which ones we'll pay OOP. It is easier to use a GC for the OOP items instead of trying to explain that we don't want to use a snack credit. That's just us and the way we prefer to do it. Otherwise, they're equally easy to use.

This will be us as well. Have there been any reports on using a QS credit if we order 3 snacks at one booth?

 

[2xcited2sleep]

I was at the Amanda Freitag presentation on Friday morning and was so disappointed: she is my absolute favorite celebrity chef, and I was so looking forward to this event. Of all the events we had scheduled, this is the one about which I was the most excited.

It fell flat on several levels. First, the emcee did an introduction and said Amanda would be up shortly. Well, brunch was served, and we waited and waited and waited. I finally realized she was talking with the attendees at the reserved VIP tables. This interaction should have been done prior to the event or immediately after. This format was rude and uncomfortable. I know it was at least 45 minutes before Amanda got on the stage or later.

Second, the emcee was quite interesting- in a bad and overbearing way. At 11:03 a.m., I texted my husband: "That emcee will not shut up and inserts herself into everything blocking the view. Amanda is just beginning to talk." I did think Amanda did a decent job: she was personable, funny, and self-deprecating. She was representing Mylan and as such did spend time talking about her food allergy and preventing allergic reactions. Also, she was promoting her new cookbook, so that took up some time.

Third, the food had its ups and downs. The breakfast pastries were typical Disney pastries and so-so. Now the fresh fruit was perfect and nicely presented in a martini chiller. The duck egg tatin was outstanding. The wilted greens were still bright and fresh, but with very little seasoning. The pork belly missed the mark- I hope because it was served at room temperature, but it did not even come close to being as good and delicious as the pork belly I had at a meal earlier in the week. The potatoes were served with baby fennel. Unfortunately, even with eating both the fennel pieces and the potatoes together, I only got a very mild taste of the fennel on the last bite. Overall, it was a meh meal. The recipe she demonstrated and that was served to us was zucchini latkes with ratatouille, avocado slices, and fresh herb salad. It was served lukewarm, my latkes were very dark brown and very thin, the herb salad had very little herb flavor- mildly flavored would be an understatement, and the ratatouille was lackluster.

Our other meals and seminars were outstanding, and I would not hesitate to recommend them including the Tequilla lunch in Mexico, the Mediterranean lunch at the Spice Road Table, and the beer and wine lunch at Via Napoli.

.

I think this is "the formula" for the What's Cooking with Brunches." I have attended two other ones and they were the same menu, ~45 min to an hour before the chef comes onstage & overall about an hour with the chef. While I thoroughly enjoyed both sessions once the chef came out (the brunch itself doesn't appeal to me), I had assumed based on the price point ($119) compared to the $15 demos and the listed 2 hour duration that there would be more on-stage time with the chef. I attended the $15 demo with Amanda Freitag and thoroughly enjoyed it- basically same (slightly less) time with chef, less food (but I didn't like the brunch anyway) and one less glass of wine. In the future, if a chef does both, I personally will opt for the demo.

 

[hdmichael]

.

I think this is "the formula" for the What's Cooking with Brunches." I have attended two other ones and they were the same menu, ~45 min to an hour before the chef comes onstage & overall about an hour with the chef. While I thoroughly enjoyed both sessions once the chef came out (the brunch itself doesn't appeal to me), I had assumed based on the price point ($119) compared to the $15 demos and the listed 2 hour duration that there would be more on-stage time with the chef. I attended the $15 demo with Amanda Freitag and thoroughly enjoyed it- basically same (slightly less) time with chef, less food (but I didn't like the brunch anyway) and one less glass of wine. In the future, if a chef does both, I personally will opt for the demo.

I think I would not have minded the delay if it had been advertised ahead of time, even at the beginning of the brunch, "Enjoy your brunch. Amanda will be demonstrating and answering questions in 45 minutes, etc." I also think the quality of the food and the annoyance level of the emcee just put a real damper on the meal for me.

 

[2xcited2sleep]

I think I would not have minded the delay if it had been advertised ahead of time, even at the beginning of the brunch, "Enjoy your brunch. Amanda will be demonstrating and answering questions in 45 minutes, etc." I also think the quality of the food and the annoyance level of the emcee just put a real damper on the meal for me.

Agree, completely. The first time I was super annoyed and the second I had kind of resigned myself to the agenda/menu. The second chef I saw made a comment he initially thought he was going to be cooking the whole brunch. I think that would be much better and more in line with the price tag. Shame to have these great chefs associated with a so-so brunch.

 

[bbn1122]

Hoping to attend F&W in next year. I figure weekdays are better to avoid crowd. But what month is better or what time of F&W is less crowded? Is it better in November.

Also, can you get accommodations at the 7 month mark during F&W?

In the mean time I will just enjoy the photos and reviews.

 

[2xcited2sleep]

Hoping to attend F&W in next year. I figure weekdays are better to avoid crowd. But what month is better or what time of F&W is less crowded? Is it better in November.

Also, can you get accommodations at the 7 month mark during F&W?

In the mean time I will just enjoy the photos and revniews.

Weekdays definitely better for avoiding crowds. I'd try to steer clear of first & last weekends of festival when you may see more locals than usual as well as "Jersey Week" in early Nov.

I find it very competitive but not all-together impossible to get an Epcot area DVC at the 7 month mark. Usually involves a wait list.

 

[sarahann77]

I was just curious if anyone had thoughts how The Chew tapings will affect crowds. I will be there Friday and had plans to get out of world showcase by 5pm but thought with the show there, that it might be higher all day now.

 

[crazy4wdw]

Just checking on this year's Chase Lounge at the American Adventure. Are you allowed into the lounge with any type of Chase credit/debit card or does it have to be a Disney Visa this year?

 

[Dis_Yoda]

I was at the Amanda Freitag presentation on Friday morning and was so disappointed: she is my absolute favorite celebrity chef, and I was so looking forward to this event. Of all the events we had scheduled, this is the one about which I was the most excited.

It fell flat on several levels. First, the emcee did an introduction and said Amanda would be up shortly. Well, brunch was served, and we waited and waited and waited. I finally realized she was talking with the attendees at the reserved VIP tables. This interaction should have been done prior to the event or immediately after. This format was rude and uncomfortable. I know it was at least 45 minutes before Amanda got on the stage or later.

Second, the emcee was quite interesting- in a bad and overbearing way. At 11:03 a.m., I texted my husband: "That emcee will not shut up and inserts herself into everything blocking the view. Amanda is just beginning to talk." I did think Amanda did a decent job: she was personable, funny, and self-deprecating. She was representing Mylan and as such did spend time talking about her food allergy and preventing allergic reactions. Also, she was promoting her new cookbook, so that took up some time.

Third, the food had its ups and downs. The breakfast pastries were typical Disney pastries and so-so. Now the fresh fruit was perfect and nicely presented in a martini chiller. The duck egg tatin was outstanding. The wilted greens were still bright and fresh, but with very little seasoning. The pork belly missed the mark- I hope because it was served at room temperature, but it did not even come close to being as good and delicious as the pork belly I had at a meal earlier in the week. The potatoes were served with baby fennel. Unfortunately, even with eating both the fennel pieces and the potatoes together, I only got a very mild taste of the fennel on the last bite. Overall, it was a meh meal. The recipe she demonstrated and that was served to us was zucchini latkes with ratatouille, avocado slices, and fresh herb salad. It was served lukewarm, my latkes were very dark brown and very thin, the herb salad had very little herb flavor- mildly flavored would be an understatement, and the ratatouille was lackluster. We were served three wines- two white wines and our choice of either the white or red wine that is specific to the 20th Food and Wine Festival. All were nice.

I was also at that brunch and I really enjoyed it. This is a similar set up to what they had last year with Sweet Sundays so I kinda figured it would be similar. Our Pork Belly wasn't room temperature and really liked it!

It also shows how two people can have two different events completely.

 

[hdmichael]

I was also at that brunch and I really enjoyed it. This is a similar set up to what they had last year with Sweet Sundays so I kinda figured it would be similar. Our Pork Belly wasn't room temperature and really liked it!

It also shows how two people can have two different events completely.

I know what you mean. The reactions at the table were mixed: some loved it, commenting on the excellent flavors, and cleaned their plates, and some left most of the food on their plates, commenting on how it just didn't taste good.

I think because I was so excited about this event and everything else we attended was excellent and exceeded our expectations- the food, the wine, the service, and the interaction with presenters and waiters, this just fell flat. Additionally, we had had superb pork belly earlier in the week, and this came nowhere near the quality and the taste.

 

[Mickey73$]

Hi all. I am wondering if anyone knows if I can purchase the wrist gift cards in advance?

 

[karrit2000]

Hi all. I am wondering if anyone knows if I can purchase the wrist gift cards in advance?

The wrist gift cards are only available for purchase at EPCOT & supposedly some of the EPCOT Resorts so you need to be on property to purchase them.

 

[monorailmom]

Hi all! We will be at F+W in just 11 days! We have pre-purchased the Sampler package. Does anyone know if all 4 of us need to be present to pick up our credentials/pins, or can just one of us go and get them for everyone?