One of the perks of having an annual Disney pass is the ability to make the spontaneously suggestion, "Do you want to go to EPCOT for lunch?"

Continuing from our list of food experiences

THIRD VISIT

New Zealand Steamed Green-Lipped Mussels with Garlic Butter and Toasted Breadcrumbs, and Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Dumpling. I passed on the mussels, but Porter said they were delicious. The venison was as well, though he said it was not as good as the venison he had in New Zealand itself, being less flavorful. Most of the food at Disney is made more bland than it should be.

Australia Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas. Good, with more spice than I've come to expect from Disney, probably too much for our friends who like their food mild.

China Sichuan Spicy Chicken. Delicious!  Definitely too spicy for our friends who prefer their food mild.

South Korea Korean-style BBQ Beef with Steamed Rice and Cucumber Kimchi. Good, but nothing special, and far too mild. I would have said the salad was cucumber slices with a dash of vinegar—hardly kimchi.

Japan The shaved ice is becoming a tradition. Because we've had the tangerine flavor twice, we tried cherry this time. Good, but tangerine is still the best. Of cousre we had the sweet milk sauce; I need to figure out how to make that at home.

Belgium Belgian Waffle with Berry Compote and Whipped Cream. Delicious!  Surprisingly, the concoction was not too sweet, which made it delightful.

Morocco Kefta Pocket: Seasoned Ground Beef in a Pita Pocket. Very good.

France Boeuf Bourguignon: Cabernet Sauvignon-braised short Ribs with Mashed Potatoes. Porter voted this even better than Canada's Filet Mignon (see previous post). Good as it was, I disagreed, and had planned to reassure myself on that point, but...

Canada Canadian Cheddar Cheese Soup served with a Pretzel Roll. By the time we had eaten our way to Canada, I was too full to appreciate the filet, so we chose the bacon-y cheddar soup instead. It was very good, but next time I'm saving room for the beef.

As we made our way to the park's exit, we stopped by the Festival Center's Ghirardelli booth to top off our meal with some complimentary chocolate.

Posted by sursumcorda on Thursday, October 13, 2016 at 5:09 pm | Edit
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EPCOT Food and Wine Festival 2016, Fourth Visit
Excerpt: This time we tried a few new things, but made a point of revisiting some favorites. Continuing from Part 1 and Part 2:  FOURTH VISIT Greenhouse Guru Mini San Marzano Tomatoes. Almost everything at the Festival is overpriced, but this is th...
Weblog: Lift Up Your Hearts!
Date: October 31, 2016, 9:47 pm
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