Use the menu below to jump to the booth you’d like to check out and be sure to bookmark this page so you can reference it while you’re in the park. Also, stay tuned for our brand new video all about the festival that is coming VERY soon…
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Florida Fresh
Conch Fritters 👍
With key lime aïoli (New)
The conch fritters are better than I expected as someone who doesn’t care for seafood. Conch dishes I’ve tried in the past have a tendency to be overwhelmingly fishy. These do have a bit of a fishy finish, but on the front end they have a nice, peppery flavor. They are on the chewy side and I would say this is probably only for folks who either know that they love conch or like trying something new and aren’t put off by a fishy aftertaste.
Cubanito 👍
With mojo-marinated pork belly, ham, swiss cheese, pickles, and stone ground mustard sauce
The Cuban is a big improvement over last year. The bread is very fresh and the mustard sauce is more on the mellow side. The pork belly is wonderfully seasoned, tender and juicy. Add some good quality ham and cheese and you have one of the best Cuban sandwiches at Walt Disney World.
Florida Strawberry Shortcake 👍
With vanilla pound cake, macerated strawberries, strawberry sauce, and whipped cream (New)
The cake itself has a wonderful richness to it and is moist, but substantial enough to hold up well under the strawberry sauce. The fresh strawberries are perfectly in season and naturally sweet. While the Strawberry Shortcake is pretty basic, it’s really well prepared and makes for a perfect light and fresh dessert.
Cucumber-Watermelon Slushy
(Non-alcoholic)
Brewery Ommegang Melon Falls Watermelon Kolsch 👍
(New)
Lovely and refreshing, though not for folks who don’t enjoy beer with a strong flavor layered in. This has a bold melon flavor that doesn’t taste overly artificial. If you’re looking for a beer with more of a hint of flavor, you might want to pass on this one. For everyone else, this is a lovely springtime beverage.
Orange Blossom Brewing Co. Starlight Papaya Pilsner
(New)
Southern Tier Brewing Co. Strawberry Shortcake Imperial Ale
(New)
Cucumber-Watermelon Slushy
With gin
Beer Flight
EPCOT Farmers Feast / Early Bloom (March 5 - April 5)
Grilled Asparagus 👍
With pancetta bacon, spring peas, frisée lettuce, truffle-sherry vinaigrette, and soft-poached egg (New)
Erick and I both really loved this dish. It has a wonderfully smoky charred flavor that is enhanced by the salty pancetta and poached egg. Our favorite part was the truffle sherry vinaigrette, which added an extra punch of earthy flavor.
Scallop 😐
With spring pea risotto featuring BEN’S ORIGINAL INTERNATIONAL GRAINS Arborio Rice, lemon-beurre blanc, and Gremolata
These were a little on the fishy side, but ours had a nice sear. The risotto is veggie forward, but still rich and comforting with lots of flavor coming from the peas and the creamy beurre blanc sauce. How you’ll feel about this one will come down to your taste for fishy flavors and green peas because those are the most prominent flavors.
Blueberry Crumble Cake 👍
With blueberry-lemon zest soft-serve and blueberry compote (New)
This one is like a cinnamon streusel-topped coffee cake with blueberry ice cream and a blueberry compote that tastes very fresh. What brings this whole thing together is the cream cheese filling, which pairs well with both the blueberry flavors and the cinnamon streusel flavor. It’s an unusual combination, but it works.
EPCOT Farmers Feast / Springtime (April 6 - May 3)
Grilled Peaches and Burrata
with prosciutto, petite lettuce, micro mint, and sweet tea-lemon gastrique (New)
Seared Pork Tenderloin
With corn risotto featuring BEN’S ORIGINAL INTERNATIONAL GRAINS Arborio Rice and roasted red pepper sauce
Warm Corn Cookie
With sweet corn soft-serve, brûléed corn, lime zest, and white chocolate (New)
EPCOT Farmers Feast / Summer Solstice (May 4 - June 2)
Heirloom Tomatoes and Fresh Mozzarella
With shallot vinaigrette, sourdough croutons, pesto, micro basil, and balsamic pearls (New)
Grilled Beef Strip Loin
With tomato risotto featuring BEN’S ORIGINAL INTERNATIONAL GRAINS Arborio Rice, tomato-beurre blanc, and basil pesto
Peach Cobbler
With cinnamon gelato and streusel topping (New)
Beverages (Available March 5 through June 2)
Gulf Stream Brewing Les Rêves de Monet Lager
with lavender (New)
B. Nektar Peach Tea Mead
(New)
Collective Arts Brewing Spring Pilsner
(New)
Hibiscus Lemonade Cocktail: Islamorada Hibiscus Gin and Simply Lemonade
Frozen Lemon Tea
With Bärenjäger Honey & Bourbon
Beverage Flight
(New)
The Citrus Blossom
Orange-Sesame Tempura Shrimp 👍
With orange-chile sauce
The shrimp was an exact replica of what we tried last year, which was okay because we enjoyed this dish even though it wasn’t a favorite. The shrimp itself doesn’t have a lot of flavor. The flavor comes from the crunchy tempura batter and the sauce, which is like a mildly spicy sweet and sour sauce.
Citrus-baked Brie 👍
With orange-lemon marmalade, limoncello-macerated blueberries, and spiced marcona almonds
This returning favorite is a home run. You’ve got the richness of the brie cheese and the buttery pastry on the outside. Layered on top of that is a sweet citrus flavor coming from the marmalade and limoncello-soaked blueberries. The finishing touch is a little salty, mildly spiced crunch from the marcona almonds. It’s so good that I’ve already gone back for seconds.
🍓Lumpia 👍
With plant-based pork, green papaya salad, and yuzu sweet-and-sour (Plant-based)
This one is really tasty, even though there’s not a whole lot of flavor coming from the lumpia “meat” itself - it has a very mild flavor. The main thing you taste is the salty, spicy and sweet dipping sauce and we enjoyed the satisfying crunch from the freshly-fried shell.
🍓Lemon Tart 👍
With lemon curd, blood orange fluid gel, aquafaba meringues, and raspberry powder (Plant-based)
This vegan dessert was a wonderful surprise. It has a bright, zippy lemon flavor and we loved how the meringue on top dissolves in your mouth. Although the pastry shell was pretty standard-issue, the blueberries were wonderfully ripe and sweet and added the perfect finishing touch.
Orange-Lemon Smoothie
Served in a Souvenir Orange Bird Sipper (Non-alcoholic)
3 Daughters Brewing Orange Blossom Hard Cider
(New)
BrewDog Yuzu Rice Lager
(New)
Copperpoint Brewing Co. Lemon Meringue Blonde Fruit Beer
(New)
Key Lime Wine Slushy
Beverage Flight
(New)
NEW! Beach Grub Menu
Seafood Bake 👍
With shrimp, mussels, clams, andouille sausage, red potatoes, corn on the cob, persillade butter, white wine broth, and grilled sourdough (New)
Where I’m from, this would be called a seafood boil as opposed to a “bake,” because it is essentially a seafood stew. There’s a lot of shellfish, which is all very fresh. The broth is a white wine broth which has a mild, citrusy sourness to it and is surprisingly not very fishy, though it is very salty. The andouille sausage was wonderfully plump and juicy and there’s also some chunks of corn on the cob. My favorite part was the grilled bread. You can see them grilling it alongside the corn and when you dip it in that broth, it’s really delicious.
🍓 Grilled Street Corn on the Cob 👍
With savory garlic spread and “cheese” (Plant-based)
This is exactly as it was last year and features the same garlic flavored “cheese” topping. As with last year, it doesn’t really stick to the corn, so you have to constantly sprinkle more back on top as you take each bite. It’s worth the effort though, because it brings a bold punch of garlic saltiness and tastes great with the smoky, fresh-from-the-grill corn on the cob.
S’mores Bar 😐
Fudge brownie, dark chocolate, toasted meringue, and smoked graham cracker (New)
This is a tough one because it’s not a bad dessert – it tastes pretty good. You’ve got a dense brownie coated in chocolate with some torched marshmallow fluff and some graham cracker crumbs that are supposedly “smoked.” My problem with this dish is that – while it’s good – it’s not as good as old-fashioned s’mores. That said, if this sounds like what you’re in the mood for, go for it. It’s well executed, just don’t expect it to be better than classic s’mores.
Coconut Water
(Non-alcoholic)
Coconut Water
with Siesta Key Toasted Coconut Rum (New)
NEW! Yacht Grub Menu
Trio of Dips and Chips 👍
Caramelized onion dip, whipped feta dip, and pimento cheese with house-made potato chips and caviar (New)
This is an upgraded version of a junk food classic and it’s pretty addictive. For feta fans, the whipped feta that has a delightfully salty and pungent feta flavor. Next up is a gourmet sour cream and onion dip that features a lovely sweetness from the caramelized onions. Finally, there is a traditional pimento cheese that isn’t earth-shattering, but is still quite good and much better than what you’d find in the supermarket cooler. The chips themselves are freshly fried and taste exactly like the housemade chips you’ll find all over Disney World and we hardly noticed the caviar, though it does make everything very fancy.
Assorted Artisanal Cheeses and Accompaniments 👍
I love a cheese board where every single one of the cheeses is delicious and this one hits the mark. Best of all, each cheese is served alongside a perfectly paired accompaniment. The cast members weren’t sure if the cheeses would rotate throughout the festival, but the combination we were served featured an espresso-dusted cheese, an onion and chive cheddar, a goat cheese brie and an Italian truffle cheese with a dusting of ash on the rind. The pairings included a tomato jam that reminded us of chutney, honey, pickled vegetables and some seeded crackers.
Meat Assorti 😐
Beef bresaola, prosciutto ham, and salami with baby arugula, pickled mustard seeds, tomato jam, truffle oil, and grilled ciabatta (New)
We didn’t love this one as much as the cheese board. All of the meats were fine, but none were standouts in our opinion. There’s a beef bresaola, some prosciutto and salami that are paired with the tomato jam from the cheese plate and some pickled mustard seeds. Our favorite part was the freshly grilled bread that featured a nice, smoky char and paired well with the rest of the plate.
Elderflower Sparkling Cocktail
Sparkling wine, Seagram’s Club Soda, and St-Germain Elderflower Liqueur (New)
Lemon Sparkling Cocktail
Sparkling wine, Seagram’s Club Soda, and limoncello liqueur (New)
Orange Sparkling Cocktail
Sparkling wine, Seagram’s Club Soda, and Aperol Aperitivo Liqueur (New)
Sparkling Cocktail Flight
(New)
Swirled Showcase
Soft-serve in a Waffle Cone
Vanilla
Peanut Butter
Grape Jelly
Lemon Sorbet in a Waffle Cone
Liquid Nitro Honey-Mascarpone Cheesecake 👍
With fresh honey, granulated honey, and honey mead-blueberry compote
We love the light cheesecake flavor and the honey and blueberries add extra sweetness and a punch of tart. Our only problem is the texture - the cheesecake itself has a grainy texture that is a bit off-putting. Aside from that, it’s a lovely dessert and fun to watch being made as they dip the whole thing into a small vat of smoking liquid nitrogen.
Central 28 Beer Company Elderflower Pale Ale
(New)
Lemon-Elderflower Float
Lemon sorbet and Central 28 Beer Company Elderflower Pale Ale (New)
Trowel & Trellis
Soy-glazed Pork Sticky Ribs 👍
With green onions and peanuts
These are nice and tender with a satisfying smoky flavor. The soy glaze is sweet and salty and reminiscent of the sauce you’d find on Asian wings at your local chicken wing purveyor.
🍓Farmhouse Meatball 😐
Featuring IMPOSSIBLE Beef with Lentil Bread, Spinach, Marinated Vegetables, and creamy herb aïoli (Plant-based)
This returning dish has a distinctly Indian flavor, primarily due to the spices in the lentil bread. Although the flavor is good, the flatbread is dry and leathery and the weakest part of the dish. The Impossible meatball itself is good and we loved the creamy aïoli, but the texture of the bread keeps us from giving this a thumbs up.
Chocolate Mousse Terrarium
With matcha crumble and chocolate soil
Chocaholics can stop right here – this will likely be your favorite dessert from the festival. The mousse is rich and decadent and spiked with chunks of dark chocolate. The matcha powder is primarily decorative and doesn’t add a whole lot of flavor, which is fine because we are here for the chocolate. It’s also very cute and makes for a fun Instagram shot that perfectly fits the Flower and Garden theme.
Tropical Punch
Twinings Mango & Pineapple Herbal Tea with Minute Maid Passion Fruit Orange and Guava Juice, Simply Fruit Punch, and simple syrup (Non-alcoholic)
Ology Brewing Co Spa Goggles Cucumber Lime Gose
(New)
Tropical Punch: Twinings Mango & Pineapple Herbal Tea
With Minute Maid Passion Fruit, Orange and Guava Juice, Simply Fruit Punch, and simple syrup, with Cruzan Mango Rum
BRUNCHCOT
🍓Avocado Toast 👍
With marinated tomatoes and plant-based cheese crumbles on toasted ciabatta (Plant-based)
This is a solid improvement over last year’s version which had an off-putting bitterness. This year’s incarnation is light and fresh, if a bit basic. We didn’t get much flavor from the plant-based cheese crumbles aside from a hit of saltiness and the marinade on the tomato was mildly flavored, as well.
Shrimp and Grits 👍
Blackened shrimp and cheddar cheese grits with brown gravy and sweet corn salsa
The shrimp is fresh and delicious and the grits are perfectly prepared with a rich, buttery flavor. The salty and savory brown gravy and sweet corn salsa contrast well with each other and perfectly complement the rest of the dish.
🍓Biscuit and Gravy 👎
Featuring IMPOSSIBLE Sausage with pepper jelly (Plant-based)
We tried this one late in the afternoon, which may have been a mistake as the biscuit was dry and tough. This was our favorite item from the booth last year and the plant-based sausage and gravy were still spicy and delicious. What we didn’t care for this year, aside from the biscuit, was the pepper jelly. The sweetness seemed out of place with the other flavors and we’d probably ask for this on the side (or skip it altogether) if we ordered it again.
Fried Cinnamon Roll Bites 🏅
with cream cheese frosting and candied bacon
Perhaps ours was fresh from the fryer, but whatever the reason, it was the best this dish has ever been in all the years we have tried it. In fact, this was Erick’s favorite dish from the entire festival. The deep fried cinnamon roll dough melts in your mouth and the whole thing is dusted with cinnamon sugar that is reminiscent of a churro. Add in some bacon and cream cheese icing and you have one of the most wonderfully decadent treats in the park.
Fruit Cereal Shake:
Vanilla soft-serve and fruit-flavored breakfast cereal (Non-alcoholic)
3 Daughters Brewing Coffee Blonde Ale
(New)
Peach Bellini
Sparkling Wine and Peach Purée
The Land Cart
Mediterranean Vegetable Wrap 👎
Pickled vegetables, hummus, cucumber, spring mix, tomato, and chipotle “cream” (Plant-based)
This is easily the worst thing we ate at this year’s festival. It tastes like a grab-and-go sandwich from a value resort and even then, it would be the worst grab-and-go sandwich in the whole case. The hummus tastes like it came straight from the supermarket shelf, the tortilla is cold and dry from sitting in the fridge and the pickled veggies add crunch, but not a lot of flavor. We couldn’t taste the advertised chipotle “cream,” but even if we could, it likely would not have been enough to save this sad, dried out sandwich.
Strawberry Fruit Bar 😐
You’ll find this fruit bar all over the parks at the various ice cream carts. It’s the plant-based option and it’s perfectly fine, but also nothing to write home about. Since you can get these at any park (and even at your local supermarket), we wouldn’t recommend it as a festival treat.
Tropical Smoothie
DOLE Whip, Banana, and Mango (Non-alcoholic)
Connections Eatery
Lemon-Lavender Baumkuchen 👍
With lavender anglaise (New)
This is one of the most beautiful desserts at the festival and it is very cool to watch how they make it through the glass wall near the cafe side. It is baked in layers on a rotating pole and you can see each layer in the dessert, similar to rings of a tree. These have a tendency to be on the dry side due to how they are made, but this one was the best flavor that we have tried. The lavender anglaise helps offset the slight dryness of the cake and the subtle floral flavor makes this a unique and tasty treat.
Carrot Cake Liege Waffle 👍
With candied pecans and cream cheese icing (New)
Unlike the last festival where the liege waffle was plated, it is back to being individually wrapped this time. While we like the convenience of a wrapped treat you can grab and go, we felt like the plated version was a step up in quality and presentation. This iteration is still very good and the cream cheese icing adds a nice richness to these sweet and dense waffles.
Hot Honey Chicken Sandwich 👍
Southern fried chicken sandwich with hot honey and pickles on a brioche bun
We always love the fried chicken sandwich at Connections – it’s a large, juicy and well-seasoned breast that is crispy fried and served on a soft brioche bun. The festival version adds hot honey and pickles that taste house-made and very fresh. This is meant to be a meal, so it is served with your choice of side and is one of the larger festival items. Note that all items at Connections Eatery can be ordered through Mobile Order on the app to save time in line and this one can count as a quick service meal credit if you are using the dining plan.
Blood Orange-Hibiscus Margarita
Teremana Blanco Tequila with hibiscus syrup, blood orange syrup, and Simply Orange Juice
The Honey Bee-stro
Chicken and Waffles 👍
Crispy Chicken and a sweet honey-jalapeño-bacon cornbread waffle with whipped honey butter and spicy honey
The chicken and waffle got an upgrade this year. The waffle base has changed so it doesn’t get as charred on the outside as it has in years past. It’s still very tender, not too sweet, a little spicy and loaded with kernels of corn. The sweetness comes from the hot honey sauce and rich honey butter and we loved that the fried chicken we got this year was dark meat and loaded with flavor.
Honey-glazed Cauliflower 👍
With honey-roasted carrot purée, wild rice pilaf, spring vegetables, honey-blistered grapes, and sunflower brittle
While we still enjoyed this and recommend it as a lighter, veggie-forward treat, it wasn’t as good as last year when it made our best of the festival list. The carrot puree at the base was not as rich as before, and that was the key to making this mixture of veggies, grapes and rice feel indulgent. It’s still a nice snack and we especially like the contrast of the sweet honey and fresh veggie flavors.
Honey-Peach Cobbler Freeze
With streusel (Non-alcoholic)
Florida Orange Groves Winery Orange Blossom Honey Wine
Collective Arts Brewing Honey Lager
Honey-Peach Cobbler Freeze
With Blueberry Vodka and streusel
Pineapple Promenade
Spicy Hot Dog 😐
With pineapple chutney and plantain chips
The pineapple chutney has a very canned pineapple flavor to it, but there’s also some onion there to balance it out. On the plus side, it was a bit drier than in years past, which helped to keep the bun from becoming a soggy mess. The hot dog itself is very spicy, but a good hot dog. It would be much improved if they grilled it, but it’s fine as-is.
DOLE Whip Pineapple 😐
(Plant-based)
This is the same Dole Whip you can find at Magic Kingdom and the Polynesian all year round, so we don’t recommend it as a festival treat unless you are a die hard Dole Whip junkie. For us, we prefer the coconut version anyway, so this is a skip.
Frozen Desert Violet Lemonade
Minute Maid Premium Lemonade with desert pear and violet syrups (Non-alcoholic)
Pineapple Float
DOLE Whip Pineapple and Fanta Pineapple
Florida Orange Groves Winery Sparkling Pineapple Wine
Playalinda Brewing Co. Violet Lemonade Ale
3 Daughters Brewing Pineapple Cider
Parish Brewing Co. Greetings from the Bayou Berliner Weisse
Wicked Weed Brewing Perni Haze Hazy IPA
Pineapple-Mango Cream Float
DOLE Whip Pineapple topped with Sōmrus Mango Cream Liqueur
Beverage Flight
Jardin de Fiestas
Taco de Camarón
Crispy tempura-battered shrimp in a flour tortilla with dried hibiscus flowers and chipotle aïoli
This tasted like an off-the-shelf supermarket tortilla and while the shrimp was crispy and fresh from the fryer, it tasted like it had been frozen as opposed to the fresh shrimp you can find at some of the other festival booths. On the plus side, the chipotle aïoli was delicious and saved the taco from being a total bomb.
“Giant” Tostada de Carne
Oaxacan tostada, barbacoa beef, guacamole, jícama, pumpkin seeds, and salsa macha
Unlike the taco, the tortilla used to create this tostada tasted authentic and was one of the best parts of the dish. The sauce has a good amount of kick, but the meat was not well-seasoned. The guacamole tasted fresh – if a bit basic – and we enjoyed the addition of the jicama. If the meat had been better, it would have been a great dish.
Chocoflan
Layered traditional Mexican flan and chocolate cake with toasted walnuts
In many parts of Mexico, this is called an “Impossible Cake” due to the challenge of baking a cake and flan on top at the same time. This was probably the strongest dish on the menu and we enjoyed it, though we wish the chocolate layer had more chocolate flavor. We also thought the syrup on top had an unusual aftertaste, but the flan layer was great and we liked the texture of the cake, which was very moist.
Oaxacan Sweetheart
Dos Hombres Reposado Mezcal, lemon juice, orange blossom honey, and a pollen salt rim
Elderflower-Cucumber Margarita
Dulce Vida Blanco Tequila, elderflower liqueur, and cucumber-lime juice
Craft Mexican Draft Beer
Lan Yuan
House-made Cheesy Crab Wontons
Fried wontons filled with cream cheese, celery, and imitation crab stick drizzled with plum-chili sauce
China really upped their game for Flower & Garden this year and this dish was our favorite. These had so much cheese and it was rich, fluffy and delicious. The outside was crispy, savory and lightly sweet from the duck sauce. These are better than the version you’re likely to find at your local Chinese take-out place back home and worth checking out.
Satay Beef Bao Bun
Filled with pan-fried beef, red onion, and jalapeño in Chinese satay peanut sauce
The boa bun was soft and fresh as always and we liked the flavor of the meat, which was a little spicy from the jalapeño. Unfortunately, it was also VERY fatty, so your appreciation for this one will depend on your tolerance for fatty cuts of meat.
Pan-fried Vegetable Dumplings
Filled with bok choy, carrot, shiitake mushroom, ginger, garlic, and sesame
The filling on these is very veggie-forward, which is appropriate for this festival. While we didn’t like these quite as much as the wontons, they are still very good with a nice sear and a satisfying sesame sauce.
Mango Bubble Tea
(Non-alcoholic)
Brew Hub Honey Jasmine Lager
Dragon Dynasty
Baijiu spirit, light rum, dragon fruit syrup, piña colada mix, and soda water
Frozen Lucky Peach
Peach whiskey, peach schnapps, oolong tea, simple syrup, and lemon juice
Tropical Moo
Vodka, triple sec, passion fruit syrup, sparkling water, and white boba pearls
Refreshment Outpost
🍓Jamaican Beef Patty
Featuring IMPOSSIBLE Beef with spicy papaya syrup (Plant-based)
The Impossible meat at the center of the patty is wonderfully seasoned and quite spicy. There’s also a lot of it, which makes this a very filling plant-based option. The pastry shell is coated with a sweet and sour sauce that pairs perfectly with the spicy meat-like filling.
🍓Seasonal Fruit Parfait
with sweet chili sauce and DOLE Whip Mango (Plant-based)
Some Dole Whip flavors taste a lot like real fruit and others taste more like candy. The mango leans more toward the candy side, but it shines in bites with the real fruit that is layered in. Ours featured mango, watermelon and pineapple. While we didn’t love the Mango Dole Whip by itself, we did enjoy the pairing with the fruit and Tajin-based topping, which added a mildly spicy little kick.
Crooked Can Brewing Company Pollinators Paradise Lager
(New)
Keel Farms Strawberry Hibiscus Hard Cider
(New)
Gulf Stream Brewing Humble Bumbl
(New)
Boyd & Blair Lavender Martini
Bauernmarkt: Farmer’s Market
🍓Potato Pancakes
With house-made applesauce (Plant-based)
The potatoes are well-seasoned and fried to crispy golden perfection with a soft, rich interior. The applesauce brightens everything up and balances out the heavy richness of the potato pancake.
Potato Pancakes
With ham and onion
The ham version of this dish had a very off-putting combination of flavors this year. The ham was cubed and cooked in a sweet sauce with an overpowering onion flavor. This was topped with an herbed sour cream sauce that was a little bitter on the finish. While the potato pancake is the same as you find in the delicious applesauce version, this one was not a favorite.
Toasted Pretzel Bread
Topped with black forest ham and melted cheese
This one is always a hit and is unchanged from previous years. The pretzel bread is salty, soft and warm and completely filled with rich cheese sauce and ham. It’s hard to mess that up and even when you get one that’s been under the heat lamp for a little too long, it’s still delicious. If you get lucky and manage to snag a fresh one, it is out-of-this-world.
Warm Cheese Strudel
With berry compote
The pastry is flaky and light with lots of cream cheese filling and berries that are fresh and bright. While it is on the tart side, it’s not overly sweet and would make a great breakfast treat paired with the potatoes.
Bitburger Premium Pils
Stiegl Brewery Raspberry Radler
Weihenstephaner Hefe Weissbier
Apfelschaumwein
Apple Sparkling Wine and Apple Liqueur
Beer Flight
Primavera Kitchen
Insalata Arlecchino
Grape tomato, seasonal melon, mozzarella ciliegine, and balsamic dressing
This is essentially a Caprese salad with melon added in and is something you could easily whip up at home with store-bought ingredients. If the balsamic dressing or the mozzarella had been exceptional, that could have made this one more exciting. Unfortunately, both were pretty basic.
Primavera Cacio Pepe e Gamberi
Penne, shrimp, zucchini, peas, asparagus, and creamy cacio pepe sauce
The pasta was cooked perfectly al dente and was much better than it has been at recent festivals. The sauce was rich and cheesy, but the shrimp was not great - it was chewy and flavorless. If they had gone with a higher quality shrimp, this could have been a home run.
Chocolate Dirt Cannoli
Cannoli shell with cookies and cream cannoli cream filling
While the cannoli was perfectly fine, it wasn’t anything to write home about either. It’s a mid-tier, basic cannoli with some crushed up Oreos added in. If you’ve got a hankering for cannoli, this will do, but it’s not worth going out of your way for otherwise.
Peroni Pilsner
Prosecco
Moscato
Chianti
Italian Sangria White
Italian-inspired Blood Orange Margarita
Tequila, triple sec, and blood orange liqueur
Caprese Cocktail
Basil-infused vodka, balsamic-tomato juice, and fresh mozzarella
Magnolia Terrace
Traditional Muffuletta
With ham, salami, mortadella, provolone, and Swiss cheese with olive salad
We loved the bread on the muffuletta - it was soft and fresh and was the star of the show for this one. We also loved the flavor coming from the olive salad. The meat and cheese were nothing extraordinary, but the bread and olives made this one of our favorites.
Spicy Chicken Gumbo
With andouille sausage and long grain and wild rice
This dish is enormous, heavy and exploding with flavor. There are so many spices that it comes right up to the edge of being overpowering, but we still really enjoyed it. This one would be perfect if you’re super hungry or looking for a good dish to share.
Grilled Gulf Oysters
With cajun andouille sausage butter and lemon (New)
These are very fancy and perfect for those who prefer their oysters to taste more like the stuff they’re paired with. The main flavor is the spicy cajun andouille sausage butter, which was delicious. There was also some bread crumbs and green onion for crunch and a lemon wedge and some tabasco on the side to add an extra hit of sour and/or spicy.
Bananas Foster Bread Pudding
With a rum-caramel sauce
We talked to several people who were raving about how wonderful this dish was, but ours was a bit on the dry side. The flavor was still very good – especially the rum caramel sauce, which was our favorite part.
Wicked Weed Brewing Twist Belgian-Style White Ale
(New)
von Trapp Brewing Vienna Lager
(New)
Parish Brewing Co. Ghost in the Machine Double IPA
Spiced Rum Cocktail
Spiced rum, coconut rum, Simply Fruit Punch, and Minute Maid Orange Juice
Beer Flight
Funnel Cake
Peaches ‘n’ Cream
Funnel cake with powdered sugar, vanilla ice cream, peaches, whipped cream, cobbler crumble, and cinnamon-bourbon caramel sauce
The Funnel Cake shop has had a lot more hits than misses at recent festivals and this one is another big hit. The base is their classic, freshly prepared funnel cake topped with vanilla ice cream, but the addition of the peaches, cobbler topping and especially the cinnamon bourbon caramel sauce make this one extra special. We didn’t notice a strong bourbon flavor, but the cinnamon and caramel was a delightful addition to what essentially tastes like a deep fried peach cobbler a la mode.
Hanami
Frushi
Strawberry, pineapple, and honeydew wrapped in coconut rice and tri-color soy wrap served with coconut cream sauce and toasted coconut
The frushi is a wonderful little treat, but be aware that it is very little. The coconut-infused rice is delightful and ever-so-slightly sweet, while the coconut cream sauce brings the bulk of the sweetness. The layers of coconut flavor add sweetness and richness to the tiny bites of fruit.
Steam Bun filled
With savory flavored vegetables and plant-based soy meat
This is a rare miss for Japan – we normally love their steam bun creations. Unfortunately, the plant-based soy meat is on the dry side and this whole thing is crying out for some sauce. As always, the steam bun is soft and fresh, but it’s what’s inside that misses the mark. A little sweet sauce would have made this one a winner.
Ramen Cup
Ramen noodle salad shaken in a cup with fresh vegetables and grilled chicken served with yuzu-soy vinaigrette and chili oil
This returning ramen salad cup is our favorite thing from the booth this year. The secret is to shake it well before enjoying it so that all the flavors meld together. The sauce features bright flavors of citrus, ginger and soy and the salty poached chicken adds a little protein that will take on the flavor of the sauce if you let it sit a bit. This is a perfect hot weather snack.
Takoyaki
Octopus tako balls served with spicy mayo, okonomiyaki sauce, and crunch rice pearls
While the Takoyaki was good, be warned that there is a lingering fishy aftertaste that some (like me) may find off-putting. On the front end, you get the flavors of fried dough, spicy mayo and sweet soy sauce, which are delicious. If you’re a lover of octopus and don’t mind a little fishiness, you will likely enjoy this little treat.
Kyoto Boba
Crafted kyoho (Japanese black grape) juice with strawberry popping boba (Non-alcoholic)
Locally crafted Japanese-inspired Pilsner
With aromas of Cherry Blossom and Ginger
Shogun Sangria
Sake cocktail with a combination of citrus and white cranberry juice
Strawberry Nigori Sake
Nigori cloudy sake with spring notes from the strawberry
Tangierine Café
Grilled Chicken Kebabs
With carrot-chickpea salad and garlic aïoli and Chermoula Chicken
The chicken is smoky from the grill and well-seasoned. Both kebabs are served over a light, refreshing salad made from carrots, chickpeas and raisins and the whole thing is topped with a creamy garlic sauce.
Grilled Lamb Kebabs
With carrot-chickpea salad and garlic aïoli and Moroccan-spiced Lamb
This version features the same salad and sauce as the chicken, but the lamb is more like a lamb sausage. It is packed with spices and seasonings and reminds us a bit of the lamb you'd find in a gyro, though spicier. It's always tender, juicy and fresh from the grill.
Stone-baked Moroccan Bread
With assorted dips (Plant-based)
The reason this bread is so good is because it is super-fresh from the oven. You can see them baking it as you order. It's always accompanied by three sauces: a traditional hummus, an olive dip and a lemon-herb dip that is bright and always has a nice zing to it. We love to put all three together for a flavor bomb with each bite.
Orange Blossom-Saffron Cake
The cake layer is moist and tender and the mousse is extremely light and airy. This is not an orange flavor - it’s orange blossom so you get a subtle hint of orange, but it’s very subtle. The saffron and blossoms give it a slight tea flavor in the aftertaste that is refreshing on a hot day.
Pomegranate Mimosa
Sparkling Wine and pomegranate juice
Keel Farms Pear Honeysuckle Hard Cider
Blake’s Hard Cider Co. Tropical Mango Imperial Hard Cider
(New)
3 Daughters Brewing Pomegranate Hard Cider
Hard Cider Flight
La Isla Fresca
Jamaican Jerk Chicken
With Pigeon Pea Rice, Roasted Sweet Plantains, and Cinnamon Butter (New)
The chicken is perfectly seasoned all the way through. The outside features a spicy jerk sauce while the inside is salty and a little smoky. The rice is also a bit salty, but flavorful and well-prepared and the sweet plantain balances the saltiness nicely.
Seafood Ceviche
Shrimp, Scallops, and Fish with Citrus, Radish, and Chulpe (New)
This one is moderately fishy, but balanced by the bright fresh flavors of the diced peppers, onions and herbs. It was still too fishy for me, but Erick said it was “pretty good, not great.” While it’s hard for me to accurately assess this one due to my aversion to seafood, other folks we chatted with confirmed that this one is “just okay.”
🍓Coconut-Chocolate Flancocho
Chocolate Cake, Coconut Custard, and Passion Fruit Caramel (Plant-based) (New)
This was our favorite dessert from the entire festival. The chocolate base is dense and rich, the flan is light with a very subtle coconut flavor, but the star is the passion fruit caramel syrup. It is absolutely delicious and upgrades this dessert to the best kind of festival treat - unique and wonderful.
Citrus Slushy
Simply Lemonade, Simply Grapefruit, and Simple Syrup (Non-alcoholic)
Woodchuck Chuck’s Imperials Wild Tropics Hard Cider
(New)
Florida Orange Groves Winery Hurricane Class 5 Tropical Sangria
Citrus Slushy
Simply Lemonade, Simply Grapefruit, Simple Syrup, and Don Q Limón Rum
Fleur de Lys
Croissant au Fromage de Chèvre, Herbes et Ail Rôtie
Croissant with goat cheese, herbs, and roasted garlic
This is one of the dishes from this booth that is so good, we have already gone back for seconds. It is absolutely packed with goat cheese and herbs. While the garlic flavor is very mild, the main flavor here is all that cheese and the delicious flaky croissant.
Gnocchis Provencal Aux Herbes, Canard Confit, Sauce Romarin
Pulled duck confit, rosemary sauce, and herbs provencal-style gnocchis
This is the other dish we’ve already gone back for again. The combination of flavors is wonderful. It has a flavor profile similar to Thanksgiving – there’s definitely a strong rosemary and sage flavor. The gnocchi themselves are delicious, but not like Italian gnocchi. They are more like seasoned flat dumpling strips. The duck is tender, juicy and really soaks up the comforting flavors of the sauce.
Gâteau au Chocolat chaud a la Noisette
Warm chocolate-hazelnut cake
This dessert is essentially a lava cake with hazelnut thrown in. It’s delicious and sort of like Nutella and a chain restaurant lava cake had a dessert baby. That said, it is not as unique as many of the other desserts at the festival and we preferred the chocolate terrarium at Trowel and Trellis if you’re having a chocolate emergency.
Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel
Caramelized beignet
Filled with vanilla cream and glazed with caramel fleur de sel
This is a huge improvement over last year last year when we compared it to a grocery store donut. This year, the texture was more like an authentic beignet and it was absolutely packed with the vanilla cream. The caramel fleur de sel on top was nice and crunchy and added a satisfying contrast of salty and sweet.
Kronenbourg 1664 Blanc
Fruity white beer with citrus notes
Sparkling Cantaloupe-Melon Cocktail
French cantaloupe and honeydew liqueur and sparkling wine
R. Dutoit Les Vieilles Collines Chardonnay
La Vie en Rose Frozen Slush
Vodka, Grey Goose L’Orange, St-Germain Elderflower Liqueur, and white and red cranberry juices
UK Beer Cart
Blackcurrant Gin Cocktail
Fords Gin with lemon juice, blackcurrant syrup, and cucumber syrup
While we didn’t try many cocktails this year, this one is by far our favorite of the ones we have sampled. While it’s very sweet and fruity, the sweetness is perfectly balanced by the cucumber flavor and the botanicals from the gin. In many of these pre-mixed cocktails at Epcot, the flavor of the liquor vanishes, but you can really taste the gin in this one and we loved it. We will be sipping on these until the festival ends.
Refreshment Port
Provence Poutine
Herbes de Provence seasoned French fries, goat brie, lavender honey, hazelnut croquant, and fresh lavender (New)
Refreshment Port often plays fast and loose with the definition of poutine at these festivals, but this one is absolutely not poutine. These are seasoned fries with some cheese on top. Even though it is pictured with lots of fresh lavender and is described as lavender, ours just had regular old wildflowers and the lavender flavor was very subtle. If you’re in the mood for some fancy fries that are a little sweet, a little salty and a little cheesy, these are fine. But if you want poutine, we much prefer the original that is available all year round.
Country Boy Brewing Raspberry Lemon Hard Cider
Villa Maria EarthGarden Sauvignon Blanc
Frozen Mojito
with Boyd & Blair Rum
Popcorn Cart in Canada
Peach Smash
Canadian Club Whisky with lemon, peach purée, and ginger
Northern Bloom
Seared Scallops
With French green beans, marble potatoes, and bacon vinaigrette
While not quite as good as previous years, Erick still really enjoyed the scallops. The bacon vinaigrette added a smoky richness, but it still had too much fishy flavor for my taste. The beans and potatoes were both pretty basic, but well prepared.
Beef Tenderloin Tips
With mushroom bordelaise sauce, whipped potatoes, and garden vegetables
Perhaps we got these on an off day, but the quality of the meat was much lower than we are used to from the Canada Pavilion. It was a little on the tough and gristle-y side and didn’t have as much flavor as we’d expect. The potatoes were not as rich and buttery, either. We may try these again later to see if things have improved and we’ll update the review if that’s the case. For now, these are a surprising skip.
Chocolate-Maple Whiskey Cake
If you love boozy desserts, this whiskey cake is for you. The chocolate cake is dense and rich and the maple whiskey topping is heavenly and a perfect combination of flavors. For us, this was far and away the star of the booth this year.
Florida Orange Groves Winery Sparkling Blackberry Wine
Stone Brewing Delicious IPA
Collective Arts Brewing Grapefruit Lime Sour
Collective Arts Brewing Hazy State Session IPA
(New)
Beer Flight
Joffrey’s Coffee & Tea Company
Iced Pistachio-Banana Breeze Latte
A nutty blend of espresso, milk, banana syrup, and pistachio syrup topped with whipped cream (Non-alcoholic beverage)
We were afraid this would have an off-putting fake banana flavor, but it was surprisingly the pistachio that was the main offender on that front. The pistachio flavor tasted very fake and made the drink cloyingly sweet when combined with the banana, which didn’t add much flavor beyond the sweetness.
Iced Strawberry Island Latte
A tropical blend of espresso, milk, strawberry syrup, and coconut syrup topped with coconut whipped cream (Non-alcoholic beverage)
On the plus side, the strawberry flavoring was the most natural tasting of all the options we tried. On the downside, we suspected that coffee and strawberry might not be the best flavor combination and this drink confirmed those suspicions. For us, these flavors just taste odd together and not in a good way.
Iced White Chocolate-Mango Latte
A fruity blend of espresso, milk, mango syrup, and white chocolate sauce topped with vanilla cold foam (Non-alcoholic beverage)
The mango flavoring had a very strange chemical taste that we couldn’t get past. Not only was it unpleasant, it clashed with the flavor of the coffee and made this our least favorite of all the festival coffees.
Iced Berries ‘n’ Cream Latte
A velvety blend of espresso, milk, raspberry syrup, and white chocolate sauce topped with vanilla cold foam (Non-alcoholic beverage)
We tried this one after all the others and it seems we saved the best for last. The berry flavor didn’t clash with the coffee like the strawberry version did, mainly because it was more subtle and balanced by the white chocolate sauce. Still very sweet, but the best of the bunch.
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