*2013* epcot food & wine festival 9/27-11/11

[Nakkira]

I have to admit I am disappointed by the "fake haggis"
Vegetarian Haggis

I think it is a good idea to have plenty of vegetarian options available. Still I think they should give the culinary adventurous a chance to try the real thing.

It feels like a cop out. It is motivated by the desire to have more veggie options (again somewhat understandable but then offer the real version too)?

Or

Is it because they do not believe we can handle the idea of real Haggis? (that would be the crime) It's an international food fest, give people the chance to step outside their safe zone, you be surprised how many would try it just to be able to say they did.

It's like the wine stores that sell "Mead". They often sell white wine with honey mixed in. People drink that and think that is what mead really is.
Mead is fermented directly from the honey. No grape (in essence Honey, water, and yeast, I have made my own)
Now there is nothing wrong with honeyed wine, but then people do not realize what they are missing.

For the record, I have had Haggis a number of times I do not feel personally robbed, I just feel it is not a true representation of the culture's food experience.

 

[Paula Sedley-Burke]

I have to admit I am disappointed by the "fake haggis"
Vegetarian Haggis

I think it is a good idea to have plenty of vegetarian options available. Still I think they should give the culinary adventurous a chance to try the real thing.

It feels like a cop out. It is motivated by the desire to have more veggie options (again somewhat understandable but then offer the real version too)?

Or

Is it because they do not believe we can handle the idea of real Haggis? (that would be the crime) It's an international food fest, give people the chance to step outside their safe zone, you be surprised how many would try it just to be able to say they did.

It's like the wine stores that sell "Mead". They often sell white wine with honey mixed in. People drink that and think that is what mead really is.
Mead is fermented directly from the honey. No grape (in essence Honey, water, and yeast, I have made my own)
Now there is nothing wrong with honeyed wine, but then people do not realize what they are missing.

For the record, I have had Haggis a number of times I do not feel personally robbed, I just feel it is not a true representation of the culture's food experience.

Oh is it really vegetarian? I didn't notice that. No disrespect to non meat eaters but I just adore haggis. So yes I am very disappointed too. I really thought I wouldn't like it but my Scottish friend ( I live in England ) urged me to try it when we visited her in Glasgow. I thought well..when in Rome...omg I loved it! So was really looking forward to that! Shucks!

 

[conandrob240]

There is no information on signature dinners and nothing on seminars. That is what I was looking for. All of this is mostly not much more than was there a few weeks ago.

 

[TheMaxRebo]

I have to admit I am disappointed by the "fake haggis"
Vegetarian Haggis

I think it is a good idea to have plenty of vegetarian options available. Still I think they should give the culinary adventurous a chance to try the real thing.

It feels like a cop out. It is motivated by the desire to have more veggie options (again somewhat understandable but then offer the real version too)?

Or

Is it because they do not believe we can handle the idea of real Haggis? (that would be the crime) It's an international food fest, give people the chance to step outside their safe zone, you be surprised how many would try it just to be able to say they did.

It's like the wine stores that sell "Mead". They often sell white wine with honey mixed in. People drink that and think that is what mead really is.
Mead is fermented directly from the honey. No grape (in essence Honey, water, and yeast, I have made my own)
Now there is nothing wrong with honeyed wine, but then people do not realize what they are missing.

For the record, I have had Haggis a number of times I do not feel personally robbed, I just feel it is not a true representation of the culture's food experience.

I don't know anything for fact, but my opinion is that it is the later. They wanted to have this Scottish Booth and one of the foods they are most know for is Hagis so they wanted to have it, but were worried that people would be grossed out about the concept and it would cause them to shy away from the booth entirely so came up with this "alternative"

I am right there with you in preferring they have the real thing. For those of use who would like to try it, getting a tasting for a few dollars is probably the best opportunity to do so

 

[TheMaxRebo]

There is no information on signature dinners and nothing on seminars. That is what I was looking for. All of this is mostly not much more than was there a few weeks ago.

This link has the below details on the signature dining - which to my knowledge is all new info (includes dates, times, chefs, etc.). There is no real info out yet on the smaller/cheaper demos yet

*********************

Culinary Adventures in Signature Dining:

The Chocolate Dinner, World ShowPlace: September 27, 6PM Cost: $160; Leonard Thomas, Chef de Cuisine <– New for 2013!
Kouzzina: September 27, 8PM Cost: $160; The Kouzzina Chefs
Artist Point: September 28, 12PM Cost: $140; Chef Marco Chaves
Raglan Road Irish Pub: October 3, 6:30PM Cost: $155; Kevin Dundon, Master Chef of Raglan Road
Jiko – The Cooking Place: October 3, 6PM Cost: $195; Chef Jon O’Brien
The Hollywood Brown Derby: October 3, 6PM Cost: $165; Craig Schleider, Chef de Cuisine and The Hollywood Brown Derby Chefs
Kouzzina: October 4, 8PM Cost: $160; The Kouzzina Chefs
Le Cellier Steakhouse: October 8, 11:30AM Cost: $90; Al Youngman, Chef de Cuisine <– New for 2013!
Fulton’s Crab House: October 8, 6PM Cost: $100; Mark Boor, Executive Chef
The Hollywood Brown Derby: October 10, 6PM Cost: $165; Craig Schleider, Chef de Cuisine and The Hollywood Brown Derby Chefs
The Flying Fish Cafe: October 10, 6PM Cost: $185; Tim Keating, Chef de Cuisine
Kouzzina: October 11, 8PM Cost: $160; The Kouzzina Chefs
Yachtsman Steakhouse: October 12, 12PM Cost: $160; Anthony R. De Luca, Chef de Cuisine
Victoria & Albert’s: October 16, 6PM Cost: $525; Scott Hunnel, Chef de Cuisine
Wolfgang Puck Dining Room: October 16, 6:30PM Cost: $110; Tony Fraske, Executive Chef
The Wave…of American Flavors: October 17, 6:30PM Cost: $160; Frank Brough, Chef de Cuisine
Citricos: October 18, 6PM Cost: $140; Phillip Ponticelli, Chef de Cuisine
Kouzzina: October 18, 8PM Cost: $160; The Kouzzina Chefs
The Beer Dinner, World ShowPlace: October 18, 6PM Cost: $125; Jens Dahlmann, Executive Chef, Epcot
Portobello: October 24, 6:30PM Cost: $95; Tony Mantuano, Executive Chef
The Burns Supper, World ShowPlace: October 24, 6PM Cost: $125; Leonard Thomson, Chef de Cuisine <– New for 2013!
The Hollywood Brown Derby: October 24, 6PM Cost: $165; Craig Schleider, Chef de Cuisine and The Hollywood Brown Derby Chefs
Jiko – The Cooking Place: October 24, 6PM Cost: $195; Chef Jon O’Brien
Kouzzina: October 25, 8PM Cost: $160; The Kouzzina Chefs
Victoria & Albert’s: October 27, 6PM Cost: $525; Scott Hunnel, Chef de Cuisine
Kouzzina: November 1, 8PM Cost: $160; The Kouzzina Chefs
California Grill: November 7, 6:30PM Cost: $260; Brian Piasecki, Chef de Cuisine
Narcoossee’s: November 9, 12PM Cost: $140; Dennis Thompson, Chef de Cuisine

 

[Disbug]

Does anyone know if park tickets will be required for this dinner?

 

[TheMaxRebo]

Does anyone know if park tickets will be required for this dinner?

I am not sure and actually curious myself. We weren't planning on doing a park that day - it does say "World Showcase" so if I had to guess I would say that it would be required, but not certain

 

[conandrob240]

Where kind I find reviews for the following signature dinners from previous years? I think I am most interested in the Puck one.

Wolfgang Puck Dining Room: October 16, 6:30PM Cost: $110; Tony Fraske, Executive Che
Citricos: October 18, 6PM Cost: $140; Phillip Ponticelli, Chef de Cuisine
Kouzzina: October 18, 8PM Cost: $160; The Kouzzina Chefs
The Beer Dinner, World ShowPlace: October 18, 6PM Cost: $125; Jens Dahlmann, Executive Chef, Epcot

 

[gismo1554]

I don't know anything for fact, but my opinion is that it is the later. They wanted to have this Scottish Booth and one of the foods they are most know for is Hagis so they wanted to have it, but were worried that people would be grossed out about the concept and it would cause them to shy away from the booth entirely so came up with this "alternative"

I am right there with you in preferring they have the real thing. For those of use who would like to try it, getting a tasting for a few dollars is probably the best opportunity to do so

I may be imagining this but I think I remember hearing something about how "real haggis" isn't actually allowed in the US due to the way its made. I can't remember the specifics but I think they said something about some of the ingredients that are in aren't allowed or something - it might be the bladder covering that I'm thinking of. Anyway this could well be to do with why they've gone down the veggie root or the gross out factor. Either way I guess its just them trying to be a bit authentic but not really touching the mark.

 

[HiMagicFan]

Ahhh I didn't see the Chef Marketplace tour
so I will probably just use that money to eat my way around the World.

Thanks everyone for all the tips and information! Getting excited

 

[2xcited2sleep]

Hi there, F&W friends!

I think, for the most part, the available festival details in terms of events and menu items have already been reported in far better detail than I could ever aspire to but thought I'd share a couple of other details from the preview dinner I was lucky enough to attend on Saturday night. Apologies in advance as I did not take very many (or very good) pictures.

Bottom line, it was a fun event (with some hiccups but what event doesn't have a few) and I cannot wait for the 2013 F&W festival!!!!!

First off, here is the logo/artwork for this year's festival. Everyone will have their own opinion but I really like it!




DVC and Tables in Wonderland members will be able to book the lower cost "deminars" beginning August 9th (other events book starting 8/13). Apparently they are still finializing the participants. The only one I can recall they specifically mentioned was Jamie Deen (but no specific appearance date provided). The comment there was that "they" still loved him and his momma. No debate here, please... just sharing what was said.

The food... just about everything served on Saturday evening was delicious. And I was lucky enough to be seated with a terrific group of folks who were all really friendly, welcoming and fun. If any of them are DISers... hi!

Buffet Reception:
Florida Local: Florida Grass Fed Beef Slider with White Cheddar and Sweet & Hot Pickles
South Korea: Kimchi Dog with Spicy Mustard Sauce and Kimchi
Terra: The Vegan Vine Red Blend
Cheese: Once Upon a Vine's The Fairest Chardonnay
Brazil: Carnaval Moscato White Sparkling
Craft Beers: Sierra Nevada, Torpedo® Extra IPA
Poland: Frozen Szarlotka featuring Zubrowka Bison Grass Vodka (Polish Frozen Apple Pie Cocktail)

Didn't get pictures of buffet reception. I can say that I loved the beef slider and the hot dog... and I don't like hot dogs. As for cocktails I tried both the chardonnay and the sparkling moscato and they were good. Heard some mixed reviews on the vegan red blend and the polish frozen vodka drink.

Appetizer

Brazil: Crispy Pork Belly with Black Beans, Onions, Avocado and Cilantro
Brazil: Cerveharias Kaiser Brewery, Xingu Black Beer

I am a huge sucker for avocado and cilantro so this was a big hit with me, despite the less than spectacular picture. I will, for sure, be visiting the Brazil booth.


Salad
Epcot® International Flower & Garden Festival Rewind – Florida Fresh: Watermelon Salad with pickled Red Onions, Baby Arugula, Feta Cheese and Balsamic Reduction
Florida Local: Florida Orange Groves Hurricane Class 5, Florida White Sangria

A repeat from F&G but I hadn't tried it before... very tasty and refreshing. And well paired with the Florida sangria (not that I know what I'm talking about with pairings but it tasted good to me!) Apologies for a particularly bad photo.



Entrée
Canada: "Le Cellier" Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce
Scotland: Scottish Salmon with Cauliflower Puree, Watercress and Malt Vinaigrette With Baby Root Vegetables
Africa:The Wolftrap Red (Syrah, Mourvèdre, Viognier)
New Zealand: Mohua Sauvignon Blanc



Dessert:
Dessert Trio from Desserts & Champagne:

Chocolate Orange Cupcake
Hazelnut Chocolate Cheesecake
Morello Cherry Pistachio Mousse
Nicolas Feuillatte Rosé​

Tried to share the details I haven't seen othewise reported. Sorry for the low quality photos. If there are any questions, please feel free to ask. I think it is going to be another fun year. See ya in World Showcase!

 

[TheMaxRebo]

Tried to share the details I haven't seen othewise reported. Sorry for the low quality photos. If there are any questions, please feel free to ask. I think it is going to be another fun year. See ya in World Showcase!

Thank you for sharing!

I for one, like the artwork - it must be hard to come up with different stuff based on the same topic year after year. Kinda glad they didn't just run with the Monsters U theme that everything else seems to have this year and make it college themed or something

Two quick questions:
1) how spicy was the mustard on the Hot Dog?
2) Was there any other "under the radar" type thing that people seemed to be excited about?

Thanks again!

 

[2xcited2sleep]

1) how spicy was the mustard on the Hot Dog?

I thought it was nice and tangy but not over the top. I am not a super hot/wild salsa lover, for example, and I really liked this.

2) Was there any other "under the radar" type thing that people seemed to be excited about?

Trying to think... overall they really emphasized that the preparation is a year's worth of work and they try hard to source unique foods and beverages.

Talked about how the "primo" food & wine events in Aspen and South Beach are just a handful of days in comparison to the 40+ days at Disney!

They seemed excited about the vegan wine and to be bringing the vegan booth back.

Seemed pretty jazzed about vegetarian haggis...

Expanded menu at the Refreshment Port. Including bringing back the Flower and Garden item of the Dole Whip with liquor albeit with a twist... guess it won't quite be like it was served in the spring.

They seemed to make a big point of the pavlova dessert in Australia.

All I can think of so far. Hopefully others can chime in and I'll come back and repost if I remember anything else. Wish I took better notes!

 

[DisneyLover0610]

Hello! I tried googling this but found nothing....has anyone done The Beer Dinner at World Showplace? I'd like to know what I'm signing up for before I shell out $250!
Thanks so much!

 

[cdtommie]

We're also thinking about the beer dinner also but I'm kind of worried about Disney's definition of beer - don't want to hear "your first course is paired with an authentic Belgian speciality from one of our oldest breweries, Stella Artois"

 

[TheMaxRebo]

We're also thinking about the beer dinner also but I'm kind of worried about Disney's definition of beer - don't want to hear "your first course is paired with an authentic Belgian speciality from one of our oldest breweries, Stella Artois"

For your main course we take you around the work, serving Australian Rack of Lamb paired with Fosters

 

[DisneyLover0610]

For your main course we take you around the work, serving Australian Rack of Lamb paired with Fosters

Coors Light anyone?

 

[MaxsDad]

Missed out on the rum dole whip during F&G. Kind of disappointed they are going with the orange one for F&W.

 

[merentha]

Anyone have any idea when they start setting up for FW? We are going to be in Epcot on the 20th of Sept and was wondering if everything will still be clear of any booth or construction.

 

[winthropf]

Anyone have any idea when they start setting up for FW? We are going to be in Epcot on the 20th of Sept and was wondering if everything will still be clear of any booth or construction.

There will probably at least be a few of the booths with more appearing every day. Many years ago I was there the week before the festival started and most of the booths were in place. That's how I even found out about F&W.