Fourteen Days of Food Booths - Epcot Food & Wine Festival 2014

[garneska]

Jen this is terrific. Please try everything before we get there. This will help me decide what to get. We are hoping to be down nov 1 to 8 for Bert's 40th but work may screw us up. If it does we will head down just before thanksgiving but then food and wine will be over.

Enjoy Florida. Maybe you will see us in nov.

 

[ashleyc1113]

Loving your review. Can't wait to hear more!

 

[Princess_Nikki]

I'm SUPER excited to try the French Escargot dish!!! Looks amazing! I think I would be more excited about the fish if it wasn't tilapia, so I will relish in your review instead.

I'm very much looking forward to this Lobster Shepard's Pie in Ireland I've heard so much about!!!

Thanks for doing these! I'll be there Sept 30 and Oct 1!!

 

[NejTheLion]

Yum, thanks for those reviews! Heading down in a few weeks and taking note of what to get. I may have missed it, but interested particularly in the last two dishes, but did not see where they were served or what they were called.

Yes, I'm including the booth location in the post title at the end. So, Farm Fresh for Yard Bird and Mexico for the Corn Cheese Cake. And as long as you know what dish you want to try, you would be able to locate them on the festival map.

 

[NejTheLion]

Jen this is terrific. Please try everything before we get there. This will help me decide what to get. We are hoping to be down nov 1 to 8 for Bert's 40th but work may screw us up. If it does we will head down just before thanksgiving but then food and wine will be over.

Enjoy Florida. Maybe you will see us in nov.

Absolutely, Kris! Let me know if you get down here. I'm on FB more than the boards, but would love to meet up!

 

[ThinkTink09]

I love that you started this thread!!!!

I'd like to see reviews for the Brazilian cheese bread, lobster alfredo from hops and barley, and the seared rainbow trout from Canada.

 

[Pfau]

The escargot tart made my mouth water and the bubble tea sent me over the edge.

And I see that your location is Springfield! Too bad you just moved! I'm in Springfield, too.

 

[Wild4Walt]

Thanks for taking the time to do this! I'm enjoying the reviews and look forward to more!

 

[DaisyNY]

Love the reviews...keep them coming!

 

[auntfrannie]

Everything looks so good! I'll have to live vicariously through your reviews as I won't be making it down there this year for F&W.

 

[NewRVLady]

This was unbelievably good, best of the night by far, and one of the best things I've ever had at one of these booths. First off, the portion was huge, as you can see. The chicken was cooked perfectly, incredibly juicy. And my understanding is that this is pressed like a brick chicken, so the skin is crispy and delicious. The greens were cooked down, but still had texture to them with just the right amount of vinegar. The habanero sauce was great, too. Reminiscent of a buffalo sauce, and even though it used habanero, it wasn't overly spicy - just the right amount of heat. Everything was working with this dish, and I look forward to having it again!

Jen-this looks good
Can you choose white or dark meat?
Or is every portion a breast?

 

[DisneyJen]

Thanks so much for this wonderful thread

We are bringing three FW newbies with us next month so this will give them a wonderful depiction of why we go to FW almost every year

 

[seasidespences]

This is great! We're heading down for our first F&W this year...can't wait. Love seeing these pics and hearing what you thought of each item! Following along and can't wait to see more!

 

[thebyrdwoman]

Thank you for doing this review! We are going in November and have already been scoping out what we want to try. This is definitely helping us make our decisions!

 

[SheThePlanner]

Subscribing - looking forward reading more

 

[Micca]

Great stuff so far Jen Please keep eating I'm in for the escargot, the duck, and the yardbird so far.

 

[NejTheLion]

Jen-this looks good
Can you choose white or dark meat?
Or is every portion a breast?

I've never heard of getting to choose something like that at a food booth, but I didn't ask. I'm guessing that isn't going to be an option since this is mass production, and having dark and white meat would require different cooking times. Even if you prefer dark meat, this white meat is really good

 

[NejTheLion]

The slider turned out to be pretty good, more so than I was expecting. It was a good four bites in size, and the burger was cooked well, still juicy with just the slightest hint of pink in the middle. And it was seasoned properly, thank goodness! The roll was nice and soft, basically a dinner roll, and there was enough meat so that it wasn't all bread. My one problem with the slider was the amount of pimento cheese. The cheese had a nice taste, but my slider barely had any on it. What you see in the photo above is all there was, nothing on the other half of the slider. And the onions used were chopped very large, so that seemed to be what made up most of it. Personally, I would rather have more cheese and less onion.

 

[NejTheLion]

This time, I didn't opt for the suggested pairing with the slider, since I've had Sam Adams Octoberfest before. Instead, I chose this Belgian-style option. The beer was very bright with some lemony, citrus notes. It had a bit of zip to it on first taste, but smooth going down as I typically find Belgian to be. Nice and refreshing and good for a warm day.

 

[NejTheLion]

The pork used was more like a roasted, pulled pork than what you might imagine when you think of other styles of Asian pork. The flavor of the meat was good, but the vinegar used in the slaw was the real star. Being as this is one of my favorite flavor combinations, I was very happy with it, but be prepared to use several napkins. My one issue here was with the lettuce. This appeared to be Romaine or something similar, which is not the right lettuce to use for a wrap, in my opinion. It can't really cup the filling, so you have to wrap it around, and then you're faced with a spine that doesn't want to bend and very delicate leaves that tear easily. As I said, be prepared with napkins!