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Epcot International Food & Wine Festival Premium Event Reservations Opens August 13

Phone lines open at 7 a.m. Eastern on Aug. 13 to book reservations for premium events for the 18th annual Epcot International Food & Wine Festival, Sept. 27-Nov. 11, at the Walt Disney World Resort.

Epcot International Food & Wine Festival Premium Event Reservations Opens August 13

From the over-the-top Party for the Senses grand tasting experience on select Saturday nights to a new taste of Scottish cuisine, there are lots of opportunities. Price per ticket:

  • New Scotland, Land of Food And Drink (Sept. 28), $95 or $115
  • New Spirits Confidential (Nov. 1), $80 or $95
  • New Parisian Breakfast (Saturdays), $37
  • New Hibachi Experience (Oct. 8, 15, 22, 29, Nov. 5), $120
  • “3D” Disney’s Dessert Discovery (Oct. 4, 11 and 25), $55 or $90
  • Epcot Wine Schools (Sept. 29, Oct. 27, Nov. 3), $135 per person
  • Culinary Adventures in Signature Dining (more than 25 dinners throughout the festival; prices vary)
  • Mixology Series: Taste, Shake and Indulge Like the French (Saturdays), $65
  • Kitchen Memories (Sept. 27, Oct. 4, 11, 18, 25, Nov. 1, 8), from $110-$170
  • Cheese Seminars (Sept. 28, Oct. 5, 12, 19, 26, Nov. 2, 9), $80
  • Party for the Senses (Oct. 5, 12, 19, 26 and Nov. 2), $145, $180 or $285
  • Food & Wine Pairings (Tuesdays, Thursdays), $55
  • Sweet Sundays (Sept. 29, Oct. 6, 13, 20, 27, Nov. 3, 10), $99
  • The Discovery of Chocolate (Oct. 13 and 27), $75

Additional events include Italian and French pairings and lunches, and a Mexican tequila lunch. Your Clientss also can book special festival experiences including daily Culinary Demonstrations ($14), Mixology Seminars ($15) and Wine, Beer or Spirit Seminars ($14). Inside-the-park festival dining experiences, as well as culinary and beverage programs, require Epcot Park admission.

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Imagineering Food & Wine Festival: Scotland – Guest Blog Post

Food & Wine 2013 is less than four months away, and the first big revelations as to what new things we can expect at this year’s festival have been unveiled.  The big news is that Scotland is joining the party!

Scotland joins the 2013 Epcot International Food and Wine Festival

Personally, I am very excited to see Scotland’s menu.  We could easily say, “Here comes the haggis!”.  Thinking about it, it’s hard to imagine how you can have a Scottish kiosk without including some rendition of their most world-renowned (or, should I say infamous) dish, but I just can’t see how a mostly-American clientele will take to a sheep’s liver, heart, lungs and other organs cooked inside a stomach.  Even if the dish is “Americanized” somehow, Scottish cuisine has so much more mainstream than that to offer.

Food in Scotland is a mix of many cultures and is littered with soups, broths, game, dairy products, fish, fruit, and vegetables.  Aberdeen Angus steaks are mouth-watering.  Seafood, such as Scottish salmon (either smoked or fresh), wild trout, salmon, oysters, and langoustines [also known as scampi] is world-renowned. Oh, and don’t forget their whiskey!

Aberdeen Angus steaks

Aberdeen Angus Steak

So, where does this leave us for Food & Wine ’13?  Let’s try to help out Jens Dahlmann and his team of world-class chefs.  What should Epcot offer at their Scotland marketplace this Fall?

We’ve already heard about “The Rusty Nail”.  A basic blend of Scotch whiskey and Drambuie, a Rusty Nail is a simple drink.  It isn’t going to cut it in my opinion.  Produced all over Scotland, the number of distilleries and unique varieties and flavors of Scottish whiskey can’t be contained in this article.  Suffice it to say that Chef Jens and his team should start their menu by designing Food & Wine 13’s flight of genuine Scotch Whiskey.

Scotch Whiskey Flight

Scotch Whiskey Flight

Cock-a-leekie soup is a Scottish soup dish of chicken and leeks in chicken stock.  It is also called “Scotland’s National Soup”.  Scotch broth is a filling soup that sports barley, cuts of lamb, mutton, or beef, and root vegetables such as carrots or turnips as its main ingredients.  Either individually, or sold as a sampling of both, we’re adding it to the menu on Chef’s behalf.

Cock-a-leekie soup is a Scottish soup dish of chicken and leeks in chicken stock.

Cock-a-leekie Soup

Scotch broth is a filling soup that sports barley, cuts of lamb, mutton, or beef, and root vegetables such as carrots or turnips as its main ingredients.

Scotch Broth

Scottish salmon accounts for 60% of the U.K. “catch” of fish.  I’m convinced that salmon speaks loudly of Scottish cuisine, and it has to be part of this kiosk’s menu.  I’m going to leave the culinary details to Chef and his entourage, but I’m imagining some type of combination of grilled salmon and langoustine as this marketplace’s main course.  Bring it on, Chef!

Grilled Scottish Salmon

Grilled Scottish Salmon

Of course, we can’t forget dessert.  Scotland is famous for its puddings, but my research led me to, what I think, has to be the “slam-dunk” of desserts – Crannachan.  Made from a mixture of whipped cream, Scottish whisky, honey, fresh raspberries, and toasted oatmeal that has been soaked overnight in more whisky, it uses a plethora of Scotland’s most famous ingredients. I’m anxious to try it, Chef!

Scottish desert crannachan


So, let’s review … we’ll grab a Scottish Whiskey flight to whet our whistles.  Then, we’ll start with small helpings of Scotch broth and Cock-a-leekie soup to fill the role of our appetizer.  The main course will be a culinary masterpiece of salmon and langoustine.  And, it will be followed by a serving of Crannachan.  Outstanding!  I can’t wait until September!  Let the festival begin!

Guest Author – Bob Sikon

Guest Author Bob SikonBob Sikon is a Cast Member “Wanna-Be”. He fell in love with Walt Disney World on his first visit to Mickey’s Florida home in 1999, and it was all because of the Cast Members. In his words, “The way they take care of you, they make you want to be part of The Magic.” Someday, his dream will come true, and he’ll proudly wear a Cast Member name badge, but, for now, you can find him in Atlanta, GA, planning his next trip to “The World”, and blogging about the place “Where Dreams Come True” at

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