Food and Wine Fest 2015: Round Four

Time to redeem the previous round of Festing.


Right off the bat, going on a Sunday was a much more pleasant experience. It isn't something I can do most weekends, but it worked out this time around. The crowds were a good 50% lighter and the weather was warm but breezy. First stop...

AUSTRALIA


Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas. Chateau Tanunda Grand Barossa Dry Riesling.

It's kind of funny to me, but the only time I ever seem to eat shrimp is at one of the EPCOT Fests. This dish wasn't bad, but I was expecting more pineapple and snap peas, considering they went out of their way to mention them in the dish description. There was only lonely piece of pineapple and no snap peas whatsoever. The sauce was a slightly spicy tomato broth with the diced veggies in it, and curiously, there were equal amounts of tomato, pepper, and onion, despite tomatoes getting no billing at all. It wasn't bad, but it wasn't "as advertised" either, so that was a bit disappointing, I guess. But let's talk about that Riesling before we zoom off to another country. Because it does indeed say *dry*. Anyone who's ever had a Rielsing likely thinks immediately of a sweet wine. Some are sweeter than others, but always with the fruity sweetness, right? This was definitely a Riesling, but it had so many citrus flavors to it, that it just couldn't be considered sweet at all. It had a refreshing tartness to it that I really enjoyed and that went well with the shrimp. So while it wasn't the driest wine I've ever sipped, it was, by *far*, the driest Riesling.


Onward to...

CHINA


Beijing Roasted Duck in a Steamed Bun with Hoisin Sauce.

This is, by far, one of the dishes I've liked best this year. I like that duck is something a bit different from all the other meat options around the Global Marketplaces. It's tender and flavorful, especially with that hoisin sauce. The green onions add a crisp freshness to the meat, and the steamed bun is like eating a cloud. A+ on this one, Food and Wine Fest.


It gets crowded, walking through the mob of people gathered around all the Global Marketplaces located on the front side of the lagoon (they're packed closer together there than anywhere else and some of the walkways get easily congested), so I walked the long way around World Showcase to get to...

GREECE


Spanakopita.

Even though I get it every single year, I can never resist getting it again. All those flaky layers of pastry filled with spinach and feta cheese. It's always well done and I never regret getting it. It's a classic. A wonderfully delicious classic.


Moving right along (across the walkway) to...

CANADA


Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce.

Here's another dish I've gotten for years now. Usually, it's just a vessel for getting that amazing truffle butter sauce into my mouth. This year, though, I was impressed with the actual meat too. In the past, the cut has been thinner. This year, I don't know if they're cutting the meat thicker, or if I just got lucky with and end piece that was thicker, but that thickness lent itself to being cooked a solid medium-rare (warm pink center, which is my personal preference) rather than the typical medium to medium-well. It was so tender, so juicy, so full of flavor, and topped with that truffle butter sauce that makes me want to lick that paper dish after I've finished eating? ::whimper:: I love when a Fest staple surprises me by being extra tasty.


And now for some dessert in...

FRANCE

France got a new Global Marketplace! I love its new cafe look and welcoming red color.

Creme Brulee Vanille Chocolat.

Just look at that beautiful crust of caramelized sugar!

I found the consistency a bit unexpected. Instead of being the thicker texture of custard to which I am accustomed, this was more like a pudding -- more creamy than jiggly. ::shrugs:: I'm perfectly ok with some chocolate and vanilla pudding with that golden sugar crunch!


Other than my first dish not living up to expectations, this was a very satisfying spin around the world. And light years better than the one before, considering I didn't feel like garbage (always a plus). I was already planning my next go round as I waddled through the parking lot to my car.

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Food and Wine Fest 2015: Round Three

Back again.


I feel as if I should warn you that this is the saddest round of Festing I have ever done.

JAPAN


Miso Udon.

So here's the story. I had a handful of trail mix before I left the house, intending to keep my stomach real estate as open as possible for culinary delights. When I got to EPCOT, the park was fairly crowded. (Every Saturday I have attended the Fest this year has been wall to wall people. Like more people than I have ever seen there for this event, including opening weekends.) I was pretty hungry, so I was weaving through the mob at a pretty good clip -- a benefit to Festing solo, at least. By the time I reached Japan (on the far side of World Showcase Lagoon), it was pretty warm. The line was long, and I was in direct sun for about 25 minutes and starting to feel it. I ordered my food and collected it, forgetting to purchase a bottle of water as well. I headed for one of my "WDW Introvert" hidey spots to eat, hoping that the shade would help. I spooned up the shrimp, veggies, and noodles, noting the flavors, especially that the broth was rather spicy. (Drat, not having that water!) And then it hit me. I don't know if it was the combination of factors I mentioned, or the suspected virus T and I seemed, in retrospect, to be battling, but I broke out into a major sweat (like everywhere, even the palms of my hands -- it was so gross), my head went all static and the whole world seemed about a million miles away. I carefully maneuvered myself off my stone perch and onto the ground, leaning against the building, because I was very close to passing out cold at WDW...while traveling by myself. Somehow, I managed to talk myself out of fainting, and I sat there for a while, feeling woozy and way out of it. Convinced that I had simply overheated, I moved inside the Japanese department store for a cool down, once I felt like walking wasn't a dangerous proposition. It helped a little, but I thought getting a bottle of water might be in order, to make sure this wasn't dehydration talking.


After slowly downing about half the bottle of water, I wondered if maybe my light eating was *too* light and that maybe my blood sugar dipped too low. So, I made my way over to...

BRAZIL


Cocada.

My line of thought was that I could give my blood sugar a good kick in pants. I assumed this candy would be served as two to three bite sized pieces, maybe the size of gumdrops. Instead, it was one large piece -- that despite my foggy head, I still had the presence of mind to photograph, because priorities -- that was roughly the size of a Dunkin Munchkin. And it was *so* sweet. Maybe even too sweet for me, and I have a definite sweet tooth. It was like shredded coconut had been dipped into liquid sugar and then allowed to solidify into a sugary miniature haystack. It may have been something better shared between two or three people, because it was overwhelming. Or perhaps it was my current not-quite-right state talking. Either way, I finished off that bottle of water, and felt a bit jittery from the sugar buzz.


I sat on a bench in the shade for a while, contemplating my next move. Considering I was still on the furthest side of the park from the exit, I decided to make my slow, slow way to...

SUSTAINABLE CHEW


Ricotta and Zucchini Ravioli with Rustic Tomato Sauce.

I decided I wanted something a bit more substantial than soup or coconut candy. This spoke to me (along with a second bottle of water). I found me a spot on a nearby bench, noting that the sky was clouding over, which eliminated sweltering in the sun. I wish I had been more in the Festing mindset, because this dish was actually very tasty. Simple, but lots of flavor, both from the tomato sauce, which had a bit of zesty zip to it, and the ravioli. It was incredibly satisfying, even in my present condition. I also thought the presentation was very appealing with all its layers and bright colors. And the plate upon which it was served? Apparently made from palm leaves and water. It was remarkably sturdy and a really fun element.


At this point, I decided that I'd just had enough. I felt safe to drive, but uncomfortable (from the heat and having been soaked in sweat from my near loss of consciousness) and no longer willing to fight the crowds, and really, I just wanted to be home on my couch, in the a/c. I began the trek to my car (which was in the very last row of the parking lot -- see? CROWDED). Halfway there, those accumulating clouds opened up and released an absolute torrent. I was drenched in approximately seven seconds, but it actually felt really good. At least, I no longer felt sweaty and it cleared away the rest of my spaciness. Even so, probably the least amount of fun I've ever had at WDW, Fest or no Fest.

Update: We're pretty sure it was some sort of virus, because, it turns out, T felt the exact same way, nearly at the exact same time, while running errands. We both laid low the rest of the weekend, had no more near fainting experiences, and have completely recovered. There is definitely more (fun!) Festing to report!

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Food and Wine Fest 2015: Round Two

More! More!


I was a woman on a mission and that mission was starting in...

SOUTH KOREA


Roasted Pork Lettuce Wrap with Kimchi Slaw.

This one has been one I've looked forward to and enjoyed every year since it was introduced to the menu. I like to use it as a starting point, because it gets me ready for eating without filling me up too much. For being so light on the stomach, there is just so much flavor -- from the pork, from the kimchi slaw, from that drizzle of mystery sauce. It's so good, I can even forgive it for being so messy to eat.


Taste buds engaged, my mission sends me to...

GERMANY


Apple Strudel with Vanilla Sauce.

This was one of the Fest fixtures. Along with a handful of other dishes, it was at the Fest for as long as I've been attending (since 2007) and it returns year after year. In  fact, last year was the first time it *wasn't* on the menu, but it seems a lot of Fest fixtures has returned to celebrate the 20th anniversary. It's simple. It's straightforward. There's nothing unknown about it. Some people might shrug it off as "too safe," but I've been a fan of apple strudel since I was a little girl. The flaky pastry, the spicy apples, some golden raisins plumped up from soaking in the apple juices. In the past, it's been served as-is, with a caramel drizzle, with a vanilla and caramel sauce, and how it is served this year: swimming in a pool of vanilla sauce. It's like a riff on apple pie a la mode...and I am 100% on board with that!


And we're off again! Mission destination...

BRAZIL

with a layover in...
BELGIUM


Escondidinho de Carne. Stella Artois Cidre.

Let's start with the food. I try to do my best to say not butcher the name of the dish I'd like when I order. I was way too intimidated by the length of this one though. The Cast Members are really great about pronouncing it for you if you ask though! (I still can't get this one out.) It's basically a meat pie...sort of a Brazilian shepherd's pie of sorts. It's seasoned ground beef and some veggies in a gravy, covered by a layer of mashed yucca (we'll get back to this), baked so the edges are all crispy and golden. So, when I said 'mashed yucca,' I bet you thought I was going to say mashed potatoes, right??I had no preconceived notion, going in, but as I was eating, I did a little Googling (yay for smart phones and free wifi!) and learned that a yucca root (also known as cassava) is a starchy tuberous root, just like, -- you guessed it! -- a potato! It's shaped more like a sweet potato, but its insides are white instead of orange and its texture is far more similar to a potato as well. This was a rather filling dish, as you might imagine, but excellent flavor and very comfort-food-ish. Because I usually get the non-savory waffle when I visit Belgium, I have a difficult time pairing that with a hard cider, which I also want. So, I have to improvise! I thought it would pair well with a heavier, savory meat dish, and the meat pie fit that bill. I was right. The light, crisp cider was an excellent complement.



It was a long, slow, somewhat full stroll to the next stop on my mission...

NEW ZEALAND


Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Dumpling.

You know how venison can be dry and tough sometimes? This was not one of those times. I couldn't believe how tender and juicy this slice of meat actually was. The sauce had lots of flavor. (I'm not sure what the green was...maybe baby collard green? It didn't have the pink stem of Swiss chard. It was too sturdy to be spinach and not sturdy enough to be kale.) And then there was the dumpling. Back to the Google. Kumara? Sweet potato! Mine was a smidge salty, but I am thinking that may have just been a fluke and it didn't ruin the dish for me. It sounds like this was pretty basic, but it definitely didn't taste that way!


Mission switching to sweet. Reroute to...

DESSERTS AND CHAMPAGNE


Strawberry-Basil Champagne "Toast."

Almost too pretty to eat, right? I'm glad I didn't allow that to deter me. Oh. My. Gosh. This was made for me. The little Food and Wine Fest logo was on a sliver of white chocolate, there was a dollop of whipped cream, and the little fuchsia spheres were...some kind of airy puffed something? That was all really just visual enhancement anyway. It's what's under all the fancy decoration that matters. There was a thin layer on the top that I believe was like a champagne gelatin. Next was that large lighter pink portion that was a strawberry mousse. And hiding in that mousse were fat strawberry slices that had been soaked in champagne. (I groaned a little just typing that. I want another serving. Now, if you please.) That darkest pink, at the bottom in the stem of the flute, was some champagne infused with strawberries and basil. It was so subtle, but the basil really gave the champagne and berries a really unique flavor, like there was this fresh element to balance out the berry sweetness. FWF15 is really knocking it out of the park with the desserts, let me tell you.


Today's mission has one small piece of business remaining. Rendezvous at...

SUSTAINABLE CHEW

First, may I just say that I really appreciate how much fun the're having, designing the new Global Marketplaces? Some of the newer kiosks are so creative in expressing the country or type of cuisine they are serving, and it really sets the mood for me.

Vanilla Panna Cotta with Fresh Figs and Pistachio Brittle.

The only issue I have with Food and Wine Fest is that sometimes I'm left wondering about parts of the dish I'm eating that weren't included in the description and that I can't seem to identify on my own. This was one of those dishes. The panna cotta was pretty standard. It's vanilla and I like vanilla. But really it was about the fig and the pistachio, and the vanilla allows them to shine. I have never tried a fresh fig before and it was surprisingly sweet! The pistachios were less "brittle" and more "crunch." But that amber-colored syrupy layer on the top and bottom of the panna cotta? NO CLUE. It was sweet and fruity, which worked nicely with the other components, but I haven't any idea what it actually *was*.


Stuffed. My mission has been accomplished. Stay tuned for Round Three...

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Food and Wine Fest 2015: Round One

It's the moooost wonderful tiiiiiiime of the yeeeeeear!

Actually, it's been the most wonderful time for a month now and I'm just very late sharing it. We're going to fix that right up though. Promise.

This year is the 20th anniversary of Food and Wine Fest.

I hope it goes for twenty more. And then twenty more after that. (At which point, I will be approaching 80 and then we'll see.)

My first go-round is usually a full Fest circuit, just taking photos of the Global Marketplaces (kiosks) and the menus, before I start eating. This year, I had come to EPCOT following a highlights appointment, it was about ninety minutes later than I typically start, and I was *starving*. I finally caved and could go no further by the time I reached the halfway point in...

MOROCCO


Harissa Chicken Roll. Mimosa Royale.

I remember the first time I tried the food from Morocco at one of these Fests. I was tentative, having no clue what to expect. I have had this particular dish quite a few times now and it doesn't disappoint, but this may have been the best I remember. It was crisp on the outside. Flavorful and a bit spicy on the inside. And unlike previous years, this one wasn't at all greasy! Also, it is important to toast the start of a new Fest with bubbles.



Ok. Now that we're not in danger of a hangry episode, we carry on. But not very far, because lines were super long. Like longer than I have ever seen in all the years I have been Festing. Long even for an opening weekend crowd. My point is that I realized I better get in line because otherwise I was going to be right back to hangry again in no time. So I stopped in...

BRAZIL


Crispy Pork Belly with Black Beans and Tomato. Carnaval Moscato Sparkling White Wine.

They have a couple of Global Marketplaces each Fest that get an "expanded" area. This is the second year that Brazil has been awarded one of these "places of honor," and I really love how festive it is with all its brightly colored banners. It's pretty to look at while you wait...and wait. But the food was worth the wait. I have a serious love affair with pork belly (something I also learned at an earlier Fest!). There is a lot of flavor from the meat and the black beans, and it's rich and heavy. The tomatoes and micro cilantro brighten it up a bit, but really, the sweet sparkling Moscato is exactly what I needed to cut through the dish. Also? *Bubbles*.


Speaking of sweet. I think it's time for something dessert-ish. Off to...

AUSTRALIA


Lamington.

Now, one of my favorite people in this world finds coconut to be truly vile (his reaction is on par with how I will flail around and gag if you come near me with a banana), so I always take pleasure in texting him a pic of this one. It is delightful. It's the moist, yellow butter cake that they dip in chocolate that is somewhat thicker and richer than just chocolate frosting, and then they roll it or sprinkle it or somehow coat it in shredded coconut. And really it just makes me very happy.


Sometimes, I can eat three things, decide I *maybe* have room for one more bite of dessert and call it a day. Not this day. I knew I needed something else "food-ish" before I could have my final dessert of round one. I decided to backtrack for...

DOMINICAN REPUBLIC

Remember how I said that two Global Marketplaces get the special treatment each Fest? Well, this is the other one. Just look at how lovely all the details are!




Pescado con Coco.

The seared grouper was nice. Flaky and just the right amount of fishy to give it flavor, but not so much that it's a turnoff (or questionable). There was rice and pigeon peas and some veggies all swimming in this mild coconut sauce. It was very tasty, but I also started to get full. This was a far bigger portion than I anticipated receiving.


Time to round up that final dessert! Over to...

CHEW LAB

Terra be gone! No more "Trick'n Chick'n" or "Beefless Tips." This Global Marketplace has been repurposed to house dishes that incorporate "food science" trends! (If you watch Top Chef, think Richard Blais.)
This is the first year that the Fest has expanded away from World Showcase and spilled over into Future World with two Global Marketplaces in the Next Eats area. (The other is Sustainable Chew and we'll get to that on upcoming round.)


Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel.

This? Was incredible. It looks so delicious and it tastes even better than it looks. It was like...a rich chocolate ice cream and it had crushed almonds on top, which gave it some texture. But that sauce. That whiskey-caramel. It added yet another layer of texture and it's warmth contrasted the liquid nitro-frozen chocolate. But you could just hand me a little cup of that caramel and I would be completely blissed out.


Let's be honest: it wasn't getting any better than what I just ate and I didn't have any more room left anyway. Time to head out and plan my next round!

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