Tag Archive: epcot food and wine festival

  1. 3 Ways To “Plus” Your Food & Wine Festival Experience as a DVC Member

    For me, fall is the most magical time of the year at Walt Disney World thanks to my favorite event: The Epcot International Food & Wine Festival!

    You probably know all about the Marketplace Booths and Eat to The Beat Concerts at the festival. But how familiar are you with all the ways to “plus” your experience at Food & Wine?

    In this post, I’ll highlight three different types of special experiences you can have at the Festival: Low-Cost Seminars, Special Events, and Dining Packages. All of these require advance reservations, so I’ll show you how to make reservations and even how to get discounts and priority booking if you are a DVC Member!

    The festival runs a record 75 days this year, from August 31st to November 13th, so you’ll have lots of opportunities to try something new.

    Low-Cost Seminars

    Epcot Food and Wine Festival

    The easiest way to get beyond the booths at Food & Wine is to attend a low-cost seminar. These 45-minute seminars take place in the Festival Center every day during the festival and cost $17 each. If you are a DVC Member who qualifies for Membership Extras (i.e. bought directly from Disney or resale prior to April 4, 2016) you’ll get a $2 discount on seminars held Mondays through Thursdays. You also qualify for this discount if you are a Annual Passholder, Table in Wonderland member, or Golden Oak Resident (no discounts for Chase Visa Cardholders this year, though).

    You can learn some kitchen wisdom straight from a chef and get treated to a special dish at a Culinary Demonstration. These take place at 2:30 pm every day of the festival, with an additional seminar at 12:15 on Fridays through Sunday. Get the full schedule here once it is live.

    Or you can enjoy samples of your favorite adult beverage while you learn from an expert at a Beverage Seminar. Topics include wine, beer, and spirits, and the seminars take place at 1:30 and 3:30 pm daily, with an additional seminar at 5:00 pm Fridays through Sundays. Get the full schedule of Beverage Seminars here once it is live.

    DVC Members, along with Annual Passholders and Table in Wonderland members, have access to a special early booking window for these seminars. Some fill up VERY quickly so I suggest making your reservation as soon as possible!

    Early booking starts Tuesday, July 18th at 9:00 am. Call DVC Member Services at 800-800-9800 if you want to get your DVC discount. If you are an Annual Passholder, you can call 800-WDW-FEST to book. General booking starts Thursday, July 20th at 7:00 am and you can book both online (on the Disney Dining Reservations page and in the My Disney Experience App) and over the phone – but if you want your $2 per seminar discount, you’ll have to call.

    Special Events

    Sushi at California Grille

    Looking for something a little more involved than a Culinary Demonstration? There are MANY Special Events offered as part of Food & Wine Festival, both in Epcot and around Disney property. These events are costly but will likely be the highlight of your Food & Wine Festival experience!

    And, in years past DVC Members (along with Annual Passholders, Tables in Wonderland members, and Golden Oak residents) only got the early booking window for Low-Cost Seminars and Party For The Senses. But this year, early booking is available for ALL of the events listed below! Thanks for the heads up, Disney Food Blog! This means you can book any of these events starting at 9:00 am on July 18th with a call to Member Services.

    I’ve summarized all of the Special Events below, ranked in order from least to most expensive. They run from $40 all the way up to $650, with most event $99 and under. Click the event title to get all of the details.

    This year there is a special block of 50 seats reserved just for DVC Members at the September 23rd and October 21st Party for the Senses! DVC Members who book from the reserved seating block will also receive a complimentary wine glass specially designed for the event. Call DVC Member Service (800-800-9800) to book starting at 9:00 am on July 18th.

    Eat to the Beat Dining Packages

    Eat to the Beat

    I got to experience an Eat to the Beat Concert at last year’s festival and it was so much fun! You can view the full line-up of the Eat to the Beat Concerts over at the Disney Food Blog. There are three concerts every night of the festival at 5:30, 6:45, and 8:00 pm. Seating is first-come, first-served, and sometimes there are people lined up all the way to Italy waiting for a seat at these concerts!

    One final way to plus your experience at Food & Wine is to purchase an Eat to the Beat Dining Package, which includes preferred seating for the concert. If there is an act that you really want to see (which would be The Pointer Sisters for me, by the way), I suggest booking a package to avoid potentially missing out on a seat after a long wait.

    Eat to the beat Dining Packages are offered at 15 restaurants around Epcot and you can choose from lunch or dinner (and even breakfast at The Garden Grill). The cost for these packages ranges from $43 per adult for breakfast at The Garden Grill up to $80 per adult for dinner at La Hacienda de San Angel. Dining reservations must be at least 2.5 hours before the concert start time.

    The cost of the package at some of these locations is only slightly more than the meal itself, so they can be a great deal if you want to check out the evening concert as well. You can book a Dining Package online, in the My Disney Experience app, or over the phone at 800-WDW-FEST. You can also use the Disney Dining Plan for these packages, all of which are two Table Service credits on the plan.

    I hope this post helped summarize all of the ways you can go beyond the booths at the Epcot International Food & Wine Festival. If you have any questions, feel free to send me a message on The Frugal South Facebook page and I’ll get back to you right away!

  2. 2017 Epcot Food & Wine Festival Menus

    Start planning your 2017 Epcot Food & Wine Festival experience today! Menus were just released for this year’s festival which starts August 31st and runs through November 13th — a full 75 days of fun!

    Food and beverage booths will be set up along the World Showcase Lagoon as well as areas of Future World. Here’s a rundown of offerings at the Festival Marketplaces so you can start dreaming and planning ahead for your trip.

    Epcot Food and Wine 2017 Menus

    Epcot Legacy Showplace

    • Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
    • Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
    • L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy (vegetarian)
    • Bright Horizons: Sprite® with Multi-flavored Boba Pearls (non-alcoholic)
    • M.I.A Beer Company 305 Golden Ale, Doral, FL
    • Playalinda Brewing Company Blonde Ale, Titusville, FL
    • Florida Beer Company Passport 35 Triple Chocolate Milk Stout, Cape Canaveral, FL
    • JDub’s Passion Wheat, Sarasota, FL
    • Central 28 Trekkerbier Farmhouse Ale, DeBary, FL
    • Cigar City Guayabera Citra Pale Ale, Tampa, FL
    • Eastern Florida Flight: M.I.A. Beer Company 305 Golden Ale, Playalinda Brewing Company Blonde Ale, Florida Beer Company Passport 35 Triple Chocolate Milk Stout
    • Western Florida Flight: JDub’s Passion Wheat, Central 28 Trekkerbier Farmhouse Ale, Cigar City Guayabera Citra Pale Ale

    NEW! Flavors from Fire

    • Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
    • Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and American Grana Cheeses
    • Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
    • Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust
    • Orlando Brewery Smokin’ Blackwater Porter
    • Ravenswood Zinfandel, Napa Valley
    • Swine Brine featuring Evan Williams Bourbon

    NEW! – Light Lab (Beverages)

    • T=C2: Tonic Water and Cotton Candy (non-alcoholic)
    • RGB: Citrus Apple Freeze (non-alcoholic)
    • Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
    • Left Hand Brewing Company Polestar Pilsner, Longmont, CO
    • Playalinda Brewing Company Robonaut Red Ale, Titusville, FL
    • Elysian Brewing Space Dust IPA, Seattle, WA
    • Sixpoint Brewery Mad Scientist Radiant Flux, Brooklyn, NY
    • Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI
    • Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY
    • Space Flight: Left Hand Brewing Company Polestar Pilsner, Playalinda Brewing Company Robonaut Red Ale, Elysian Brewing Space Dust IPA
    • Light Flight: Sixpoint Brewery Mad Scientist Radiant Flux, Founders Brewing Company Green Zebra Watermelon Gose Ale, Blue Point Brewing Company Hoptical Illusion IPA

    Earth Eats Inspired by ABC’s “The Chew”

    • Ricotta and Zucchini Ravioli with Rustic Tomato Sauce (vegetarian)
    • Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
    • Peanut Butter and White Chocolate Mousse with a Caramel Drizzle (gluten friendly)
    • Kurt Russell’s Gogi Wines Chardonnay “Goldie,” California
    • Kurt Russell’s Gogi Wines Pinot Noir, California
    • Redstone Meadery Black Raspberry Mead

    NEW! – Active Eats 

    • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
    • Roasted Verlasso® Salmon with Quinoa Salad and Arugula Chimichurri (gluten friendly)
    • Sweet Avocado Crema with Strawberries, Yellow Cake, and Tortilla Streusel (vegetarian)
    • M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
    • Chateau Ste. Michelle Cold Creek Riesling, Washington
    • Evolution by Sokol Blosser Pinot Noir, Willamette Valley

    NEW! – Coastal Eats

    • Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
    • Baked Shrimp Scampi Dip with Sourdough Baguette
    • Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-chipotle Butter Sauce
    • Erath Pinot Gris, Oregon
    • Soter Planet Pinot Noir, Oregon

    The Chocolate Studio

    • Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (gluten friendly)
    • Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust (vegetarian)
    • Justin Cabernet Sauvignon, Paso Robles
    • Banfi Rosa Regale, Piedmont
    • Lenotti Recioto della Valpolicella, Italy
    • RL Buller Fine Muscat

    The Cheese Studio Hosted by Boursin® Cheese

    • Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin® Garlic and Fine Herbs Cheese Sauce
    • Savory Caramelized Onion Boursin® Garlic and Fine Herbs Cheese Tart with cold Arugula Salad and Aged Balsamic (vegetarian)
    • Cheese Trio: Profiterole topped with Boursin® Garlic and Fine Herbs Cheese and Orange Apricot Jam; Smoked Salmon Pinwheel with Boursin® Shallot and Chive Cheese and Everything Seasoning; Strawberry Macaroon with Boursin Pepper Cheese
    • Leth Steinagrund Gruner Veltliner, Austria
    • Liberated Pinot Noir, California

    The Wine & Dine Studio

    • Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts, and Wild Mushrooms featuring Melissa’s Produce
    • Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
    • Trio of Artisan Cheese (vegetarian): Fromager d’Affinois de Excellence with Toasted Baguette; Point Reyes Original Blue with Apricot Jam; Point Reyes Toma with Honey
    • Artist Palette of Wine and Cheese: Trio of Artisan Cheese Paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec
    • Round Pond Estate Sauvignon Blanc, Rutherford
    • St. Francis Chardonnay, Sonoma County
    • Recuerdo Malbec, Argentina
    • Eden Canyon “Jolie” Red Blend, California
    • Meiomi Rosé, California

    Islands of the Caribbean

    • Jamaican Beef Patty with Mango Salsa
    • Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (gluten friendly)
    • Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (vegetarian)
    • Carib Lager
    • Caribbean White Sangria
    • Frozen Mojito

    Epcot Food and Wine 2017 Menus

    New Zealand

    • Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
    • Lamb Meatball with Spicy Tomato Chutney
    • Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée
    • Kim Crawford Sauvignon Blanc, Marlborough
    • Nobilo Icon Pinot Noir, Marlborough
    • Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

    Australia

    • Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas (gluten friendly)
    • Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (gluten friendly)
    • Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut (vegetarian)
    • Coopers Brewery Original Pale Ale
    • Robert Oatley McLaren Vale Shiraz
    • Hope Estate “Wollombi Brook” Semillon, Hunter Valley

    NEW! The Almond Orchard Hosted by Blue Diamond Almond Breeze®

    • Cauliflower Risotto with Pulled Chicken, Artichokes, Spinach and Parmesan Cheese with Aged Balsamic
    • Fire-roasted Tomato Hummus topped with Blue Diamond® Salt & Vinegar Almonds served with Blue Diamond Nut Thins®
    • Banana Almond Soft-serve Sundae with Fresh Berries and Crunchy Chocolate Oats

    Patagonia

    • Beef Empanada
    • Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (gluten friendly)
    • Verum Pinot Noir, Rio Negro
    • Bodega Noemía de Patagonia “A Lisa” Malbec, Rio Negro

    Hawai’i

    • Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
    • Grilled Tuna Tataki with Seaweed Salad, Pickled Cucumbers, and Wasabi Cream
    • Teriyaki-glazed SPAM® Hash with Potatoes, Peppers, Onions, and Spicy Mayonnaise
    • Passion Fruit Cheesecake with Toasted Macadamia Nuts
    • Maui Brewing Company Bikini Blonde Lager
    • Florida Orange Groves Sparkling Pineapple Wine
    • Mai Tai featuring Sammy’s Beach Bar Rum

    Farm Fresh

    • Crispy Chicken with Griddled Cornbread and Red Eye Gravy
    • Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette, and Toasted Walnuts (vegetarian and gluten friendly)
    • Gumption Citrus Freak Hard Cider, Middlebury, VT
    • Woodchuck Raspberry Hard Cider, Middlebury, VT
    • Two Henrys Elderberry Cream Hard Cider, Plant City, FL
    • Florida Orange Groves Mango Mama Wine
    • Cider flight

    Greece 

    • Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki (vegetarian)
    • Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus and Feta Cheese Dip with Warm Pita
    • Spanakopita (vegetarian)
    • Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon (vegetarian)
    • Domaine Skouras Moscofilero, Peloponnese
    • Domaine Sigalas Assyrtiko, Santorini
    • Argyros Atlantis Red Blend, Santorini

    Thailand – Returning for the first time since 2009!

    • Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
    • Seared Shrimp and Scallop Cake with Cold Noodle Salad
    • Red Hot Spicy Thai Curry Beef with Steamed Rice
    • Helfrich Gewürztraminer, Alsace
    • Singha Lager

    Mexico 

    • Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce, and Grilled Scallions on a Corn Tortilla
    • Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green
    • Cabbage, Queso Fresco, and Crema Mexicana
    • Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes
    • Prickly Pear Margarita
    • Classic Pomegranate Margarita
    • Mexican-style Sangria
    • Pacifico Lager with Floater

    China

    • Beijing Roasted Duck Bao Bun with Hoisin Sauce
    • Spicy Chicken Bao Bun
    • Black Pepper Shrimp with Garlic Noodles
    • Chicken Potstickers
    • Mango Bubble Tea with Assam Black Tea and Milk (non-alcoholic)
    • Tsingtao Lager
    • Ritzy Lychee with Courvoisier Cognac VS and Smirnoff Vodka
    • Happy Peach with DeKuyper Peach Liqueur and Myers’s Dark Rum
    • Kung Fu Punch with Smirnoff Vodka and Bols Triple Sec
    • BaiJoe Punch: Chinese Bai Jiu Spirit, Lychee, Coconut and Pineapple Juice

    India – returning for the first time since 2009!

    • Warm Indian Bread with Pickled Garlic, Mango Salsa and Coriander Pesto Dips (vegetarian)
    • Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas, and Basmati Rice (vegetarian and gluten friendly)
    • Korma Chicken with Cucumber Tomato Salad, Almonds, Cashews, and Warm Naan Bread
    • Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse (vegetarian)
    • Mango Lassi (non-alcoholic)
    • Sula Chenin Blanc, Nashik
    • Sula Shiraz, Nashik
    • Kingfisher Lager

    Africa

    • Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato, and Pap (gluten friendly)
    • Spicy Ethiopian Red Lentil Stew with Vegan Yogurt and Quinoa (vegetarian)
    • Spinach and Paneer Cheese Pocket with Mint Raita (vegetarian)
    • Ernie Els “Big Easy” Chenin Blanc, Western Cape
    • Simonsig Pinotage, Stellenbosch
    • Jam Jar Sweet Shiraz, Western Cape
    • Wine flight

    Brewer’s Collection

    • Lebkuchenherz: Decorated Gingerbread Heart
    • Radeberger Zwickel Pilsner (Unfiltered)
    • Hacker-Pschorr Hefe Weisse Naturtrüb
    • Schöfferhofer Hefeweizen Pomegranate Beer
    • Beer flight

    Germany

    • Schinkennudeln: Pasta Gratin with Ham and Cheese
    • Roast Bratwurst in a Pretzel Roll
    • Apple Strudel with Vanilla Sauce (vegetarian)
    • Lebkuchenherz: Decorated Gingerbread Heart
    • Radeberger Zwickel Pilsner (Unfiltered)
    • Selbach Bernkasteler Kurfürstlay Riesling Kabinett, Mosel
    • Dr. Heyden Oppenheimer Sacträger Riesling Spätlese, Rheinhessen
    • Selbach Riesling Classic Dry, Mosel
    • Wine flight

    Spain – returning for the first time since 2010!

    • Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, and Olives with an Herb Vinaigrette
    • Traditional Spanish Paella with Shrimp, Mussels, Chicken, and Crispy Chorizo (gluten friendly)
    • Seafood Salad with Shrimp, Bay Scallops and Mussels, Extra Virgin Olive Oil, White Balsamic
    • Vinegar, and Smoked Paprika (gluten friendly)
    • Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd
    • Rafael Palacios Bolo Godello, Valdeorras
    • Bodegas y Viñedos Artazu Garnacha Rosado, Navarra
    • Casa Castillo Monastrell, Jumilla
    • Wine flight

    Italy

    • Crispy Calamari with Spicy Pomodoro Sauce
    • Absolut Penne: Vodka Sauce with Shrimp
    • Cannoli al Cioccolato: Chocolate-covered Cannoli Filled with Sweet Ricotta, Chocolate and Candied Fruit
    • Pinot Grigio
    • Chianti
    • Prosecco
    • Corbinello
    • Moscato
    • Frozen Margarita with Limoncello and Tequila
    • Moretti Lager Beer
    • Moretti La Rossa Double Malt Beer

    Hops & Barley

    • New England Lobster Roll
    • Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
    • Freshly Baked Carrot Cake and Cream Cheese Icing (vegetarian)
    • New Belgium Brewing Fat Tire White Ale, Fort Collins, CO
    • Anchor Brewing Liberty Ale, San Francisco, CA
    • Orange Blossom Brewing Foxtail Cold Brew Coffee Pilsner, Orlando, FL
    • Mer Soleil Reserve Chardonnay, Santa Lucia Highlands
    • Atalon Pauline’s Cuvée Red Blend, Napa Valley
    • Beer flight

    Japan

    • Wasabi Shumai Steamed Pork Dumpling
    • Salmon BLT Sushi Roll
    • Teriyaki Ginger Pork
    • Pom Pineapple Sake Cocktail
    • Kara Tamba Tarekuchi Dry Sake
    • Yukikiage “Snow Shadow” Junmai Sake
    • Sapporo Lager

    Morocco

    • Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
    • Spicy Hummus Fries with Cucumber, Tomato, Onions, and Tzatziki Sauce (vegetarian)
    • Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce (vegetarian)
    • Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur
    • Les Trois Domaines Guerrouane White Wine, Meknes
    • Moroccan Sangria
    • Casa Pale Lager

    Belgium

    • Beer-braised Beef served with Smoked Gouda Mashed Potatoes
    • Belgian Waffle with Warm Chocolate Ganache and Whipped Cream (vegetarian)
    • Belgian Waffle with Berry Compote and Whipped Cream (vegetarian)
    • Hoegaarden Witbier
    • Leffe Blonde Belgian Pale Ale
    • Stella Artois Hard Cidre
    • Chilled Coffee featuring Godiva Chocolate Liqueur
    • Beer flight

    Brazil

    • Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (gluten friendly)
    • Crispy Pork Belly with Black Beans, Tomato, and Onions (gluten friendly)
    • Pão de Queijo: Brazilian Cheese Bread (vegetarian and gluten friendly)
    • M.I.A. Beer Company Barbosa Black Beer, Doral, FL
    • Lidio Carraro Chardonnay
    • Frozen Caipirinha featuring LeBlon Cachaça

    France

    • Moelleux au Fromage de Chèvre et Épinards: Warm Goat Cheese Pudding with Spinach (vegetarian and gluten friendly)
    • Croissant aux Escargots: Escargot Croissant with Garlic and Parsley
    • Boeuf Bourguignon, Purée de Pommes de Terre:Cabernet Sauvignon Braised Beef with Mashed Potatoes
    • Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Raspberry Jam (vegetarian and gluten friendly)
    • La Passion Martini Slush: Vodka, Grey Goose Le Citron, Cranberry and Passion Fruit Juice
    • Chardonnay, Bouchard Ainé & Fils
    • Château les Graves de Barrau Merlot and Cabernet Blend, Bordeaux
    • St-Germain Sparkling Kir: Sparkling Wine and St-Germain Elderflower Liqueur
    • Kronenbourg Blanc 1664 Pale Lager

    Epcot Food and Wine 2017 Menus

    Ireland

    • Roasted Irish Sausage with Colcannon Potatoes and Onion Gravy
    • Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread (vegetarian)
    • Warm Chocolate Pudding with Irish Cream Liqueur Custard
    • Twinings® Pumpkin Chai Tea and Caramel Shake (non-alcoholic)
    • Bunratty Meade Honey Wine
    • Guinness Blonde American Lager
    • Twinings® Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka

    Scotland

    • Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream
    • Traditional Scottish Lamb Stew with Neeps and Tatties
    • The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats (vegetarian)
    • Belhaven Brewery Scottish Ale
    • Citrus Thistle featuring Hendrick’s Gin

    Canada

    • Canadian Cheddar Cheese Soup served with a Pretzel Roll
    • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (gluten friendly)
    • Moosehead Radler: Lager infused with Grapefruit, Grape and Lemon Juices, New Brunswick
    • Neige Premiere “Apple Ice Wine”, Québec
    • Fielding Estate Red Conception, Niagara Peninsula

    More information about the Epcot International Food and Wine Festival can be found here: Epcot International Food & Wine Festival.