2008 Epcot Food and Wine Festival Reviews

[MinnesotaChill]

The gift cards we bought ( the little bracelet type) were able to have any amount of money put on them, were "reloadable" and were able to be used anywhere on property a regular gift card would be used. The did have the F&W logo on them but we used them all over the place.

 

[HGD24]

The gift cards we bought ( the little bracelet type) were able to have any amount of money put on them, were "reloadable" and were able to be used anywhere on property a regular gift card would be used. The did have the F&W logo on them but we used them all over the place.

Thanks for the info! We'll definitely be getting them since I've heard that they are quicker and easier to use than KTTW.

 

[lilyv]

Thanks for the info! We'll definitely be getting them since I've heard that they are quicker and easier to use than KTTW.

We just got back Sun. The gift cards are helpful, but they don't always work. I promise you'll be glad if you pop a few $5.00 bills in your pocket. It's much more fun to change to cash and be on your way if you are at a kiosk that is having technical difficulties with the cards. I've read it's an occasional thing, but it happened at least once every day to us.

 

[NejTheLion]

We were told that we had to meet at the front entrance at guest relations. We are staying in a villa in the Epcot resorts area. So we had to go though the park and all the way to the front, only to be told we didn't need to if we had park admission, we could simply have met at the Festival Center.

We asked the person at the Festival Center who was checking people in there, and she told us that we could have just come there.

So Sunday we just showed up at the Festival Center for the vertical tasting, and were fine.

If you don't have park admission they will escort you in and out from guest relations outside the park. If you do have park admission, just go right to the meeting area in the Festival Center Building which is in the back by the restrooms. As long as you have park admission you do not need to go to guest relations first.

We're off to the Magic Kingdom for a few hours today, then we're headed back to Epcot later in the day. We want to see Jonny Lang who is playing tonight, so it's an added bonus!

Thanks for the info! We figured we'd just check in at IG (not bother with Guest Relations) since we're staying BCV, but it's nice to know that we can go nibble around the World Showcase first and then go straight to WOL.

 

[HGD24]

We just got back Sun. The gift cards are helpful, but they don't always work. I promise you'll be glad if you pop a few $5.00 bills in your pocket. It's much more fun to change to cash and be on your way if you are at a kiosk that is having technical difficulties with the cards. I've read it's an occasional thing, but it happened at least once every day to us.

Good tip - Thanks!

 

[Sandy321]

Looking over my cards, and re reading reviews - I have a question!!

In Spain, and at Mouse Catch both mention a $3.25 "champagne" (Cava and Presecco) Approximately how many ounces are the wine samples? Are they similiar to the champagnes we can get in Italy and France (which seem to be in the 5 ounce pure guessing btw)

(I know in Canada the Ice wine is a 1 ounce pour - the small bottle of Vidal is $35 and well worth the sample!!)

 

[betterbutter]

Looking over my cards, and re reading reviews - I have a question!!

In Spain, and at Mouse Catch both mention a $3.25 "champagne" (Cava and Presecco) Approximately how many ounces are the wine samples? Are they similiar to the champagnes we can get in Italy and France (which seem to be in the 5 ounce pure guessing btw)

(I know in Canada the Ice wine is a 1 ounce pour - the small bottle of Vidal is $35 and well worth the sample!!)

I haven't tried the Cava or Prosecco at the Festival, but from experience the Cava will likely be either seco or brut. You've probably had Cava in the past and not even known it was Cava. Most Freixenet brand sparkling wines are actually Cava's. In my opinion they have not been able to achieve the overall quality of the French Champagnes, but they are quite good and definitely worth a taste.

The Prosecco will be dry (Brut) and is normally a light amber and has a higher yeast content than many sparkling wines. I'm not a fan of straight Prosecco in general, as it often leaves a slightly bitter taste in the finish, although it's fabulous in Bellini's where the peach nectar tempers the acidity in the wine.

The sparkling wine pours have been in the 4-5 ounce range, the still pours have been in the 2-3 ounce range, except the ice wine. Because ice wine is considered a dessert wine, it's customary for the pours to be much smaller. The high brix in ice wine will quickly cause a cloying effect on the palete after more than a few sips.

 

[betterbutter]

We spent most of yesterday at the Magic Kingdom. We were planning on having dinner at one of the restaurants there, but we weren't really that hungry. Instead we took the monorail to Epcot and had a couple of tastes there.

We didn't try anything new in the food department. I tried a glass of the Cabernet-Carmenere blend from Chile and it was tasty. I enjoy Carmenere and think it's an under-represented grape in the wine trade in the United States, so I was happy to see it available, even as a blend.

We watched Jonny Lang's middle show which was as good as he always is live.

We went back to our villa and opened a bottle of the Quintessa we had purchased last week. Loaded with black cherry and vanilla notes up front and a good structure for a still young wine, it had an elegant--almost floral--finish that would be more often found in a ten year old bottle. It's totally drinkable now, but I'd suggest putting it away for 3-6 years to let it mature.

It looks like another dreary day, I think we're going to head over to the Studios for a bit. We're hoping to see Jonny Lang again tonight, depending on the weather.

 

[podsnel]

Looking over my cards, and re reading reviews - I have a question!!

In Spain, and at Mouse Catch both mention a $3.25 "champagne" (Cava and Presecco) Approximately how many ounces are the wine samples? Are they similiar to the champagnes we can get in Italy and France (which seem to be in the 5 ounce pure guessing btw)

(I know in Canada the Ice wine is a 1 ounce pour - the small bottle of Vidal is $35 and well worth the sample!!)

Is it Raventos i Blanc Cava? MMMMMMMM......that one is heaven......

 

[extremesoccermom]

F&WF newbie here - I see alot of people are mentioning the gift cards. Are they sold in set amounts? If so, what are the amounts? If you don't use up all of your money at the food booths, can you use the cards at shops all over Disney or are you out that money that is left on them?

I haven't been there yet this year (6 more Days ) but I am sure they are like all the other GC and you can add any amount. I plan on getting DH, DD14 and myself each a $50.00 one so we can each order what we want and still keep to a budget then we will reload it with another 50@ the next night. I also previously bought DD a $25.00 GC so she can get any snacks she wants with out having to ask me and $100.00 GC (she didn't have a Birthday party this year) that she can spend on whatever she wants.

 

[chip&dale&fun]

This year they are giving out cards for the seminars in the festival center. Once you get a card you can get in and out of line as you wish and you will be admitted to the seminar. If you want a close seat, keep your place in line; if you don't care where you sit, once you get a card you can wander around until they load. But be advised that you will probably end up sitting under the air conditioner if you do this, and it's set to counteract global warming, so bring a jacket.

They gave my friend a card for her husband who was elsewhere at the time. But I do not think they will give one person any more than two cards. Didn't ask.

(Edited to add that I am talking about the culinary seminars - I have not yet attended a wine seminar and don't know if they are using the card procedure.)

We attended wine tastings and they used the cards at the Festival Center.

They also used the cards at the wine tasting at Victoria...

The cast member at Australia was helpful in trying to find as many places as she could for folks in line, it was the last tasting of the evening.

We atte

 

[luvpooh]

I wrote an email to WDW regarding the cutbacks for the F&WF, with my most predominant comment regarding the booths not being open late on EMH. This is the response I received today:
------------------------------------
Dear Nicole,

Thank you for contacting the Walt Disney World Resort.

We contacted Epcot and they advised the Food booths are open till 11pm
on nights with extra magic hours.

We always appreciate when our Guests care enough to share their thoughts
with us. Your input is very valuable and we appreciate the time you
took to share your concerns. Please be assured that your feedback has
been forwarded to the appropriate departments.

If you have questions or need further assistance, feel free to contact
us.

Please include your full name, E-Mail address, and reservation number if
applicable on all correspondence.

Thank you!


xxx xxxxx
WDW Online Communications

PLEASE NOTE: All information is subject to change without notice and
should be confirmed just prior to your visit.
------------------------

So, is it the first paragraph that I should pay attention to, or the last?

 

[ElizabethB]

luvpooh -- thanks for the post. Like you, however, not sure how to intepret it. The fact that they are to stay open until 11 pm is good news. However, as you point out, the last sentence cuts back on that completely!

I guess I'll give the most credence to that language in bold. In other words, the management of Epcot and each booth can decide on their own -- at the last minute -- what they're going to do.

Upshot, I'm not expecting to see the booths open late while we're there.

 

[luvpooh]

I'm in the same boat as you...I've made my 'peace' with it , and have decided we'll just have to spend other time at the F&WF that we weren't planning on to make sure we do everything we want. Hope that doesn't cut into any other more profitable (for Disney) things I had planned to do!

 

[shovan]

We didn't try anything new in the food department. I tried a glass of the Cabernet-Carmenere blend from Chile and it was tasty. I enjoy Carmenere and think it's an under-represented grape in the wine trade in the United States, so I was happy to see it available, even as a blend.

We watched Jonny Lang's middle show which was as good as he always is live.

We went back to our villa and opened a bottle of the Quintessa we had purchased last week. Loaded with black cherry and vanilla notes up front and a good structure for a still young wine, it had an elegant--almost floral--finish that would be more often found in a ten year old bottle. It's totally drinkable now, but I'd suggest putting it away for 3-6 years to let it mature.

It looks like another dreary day, I think we're going to head over to the Studios for a bit. We're hoping to see Jonny Lang again tonight, depending on the weather.

You've caused my eyes to turn GREEN WITH ENVY!!! Carmenere, Quintessa and Jonny Lang all in one day! It may be dreary, but that sounds like a very good day to me!

 

[kathyg]

If anyone is interested, I just posted pics and mini reviews of some of the booths. This was our first F&W Festival, so we pretty much just did the booths. Also did PFTS....well, that's another post.

Here's the link to the Booths:

http://disboards.com/showthread.php?t=1978646

 

[eileenrbl]

We visited on opening night and really loved it! I don't have any pics to share, but I can tell you my favorites. I really liked the wonderful cheese soup from Canada and the chocolate mousse dessert in France. The offerings from New Orleans were wonderful - especially the Shrimp. My spouse liked the Chinese booth and African booth - eating all they had to offer. I think the best portion size was at Mexico.

We go every year. We are not wine drinkers, but enjoy all the different tastes and exhibits.

 

[TDC Nala]

Okay I hit a weekend that I'm home and finally have time to do this.

No opinions - just food porn.

Cook Book & Bottle 9/26 with Bob Waggoner and the wine guy.

Grilled Diver Scallops with Pineapple, Cilantro and Pink Peppercorn Salsa

one bad thing about the Festival Center venue, the morning lighting sucks.

Pan Seared Lamb Chops in Nicoise Olive, Shallot and Thyme Vinaigrette, Vegetable Pearls, Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions

Spiced Berry Martini in Pinot Noir Syrup with Star Anise Ice Cream

David Pasternack's demo:
Salmon with Figs, Saba, and Watercress

(I bought his cookbook)

Pam Smith's demo:
Grilled Shrimp, Watermelon and Arugula Salad

French Regional Lunch 10/5: Bordeaux

Amuse Bouche: Smoked salmon and cured ham

Lobster and vegetable tartlet, celery bavarois with caviar, tarragon vinaigrette

(That pink stuff is all lobster, this ain't no dining plan. do not ask me why they had to put the poor fellow's head on the plate too. It was just a shell.)

Beef tenderloin with truffles and morels, Medoc braised Pamentier potatoes, sauteed green asparagus

Pistachio macaroon, chestnut cream and strawberry, Bordeaux Cannele, pistachio ice cream

Pam Smith and Rock Harper. Neglected to take a picture of the food.

 

[podsnel]

TDC Nala- that Bordeaux lunch looked AMAZING!!!!!!! Thanks for sharing!

 

[TDC Nala]

This thread has photos from Bocuse d'Or
http://www.disboards.com/showthread.php?t=1979107

They're cool, as I was too busy at Adventurers Club to attend any of the festivities. Although it appears I could have gotten a club fix there.