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Epcot International Food & Wine Festival Opens in Less Than a Month – Are You Ready?

Disney Parks Blog has shared some new information about the upcoming Food and Wine Festival and we wanted to share it with you!  Can you tell we’re all very excited?

A little fun news on the beverage front: the Epcot International Food & Wine Festival will be among the first venues in Florida to serve wine on tap in 5-gallon kegs under the new Florida law that allows wine to be dispensed from sustainable stainless-steel containers.

Epcot International Food & Wine Festival Opens in Less Than a Month - Are You Ready?

Two locations – the Festival Center and Refreshment Cool Post – will be serving from kegs, with a Pinot Gris and Pinot Noir at Cool Post and a Cabernet and Chardonnay in the Festival Center.

“The wines on tap offer guests a fresh glass of wine with every pour,” says Marianne Hunnel, in charge of Content Development for the festival. “They’re good quality, mid-range wines, and when we tasted side by side with the bottle and keg, we couldn’t tell the difference.” From an environmental perspective there is less waste. No need for bottles, cardboard, corks or labels.

Epcot International Food & Wine Festival Opens in Less Than a Month - Are You Ready?

On the culinary front, sometimes it’s the little things – we got a taste of the “vegetarian haggis with neeps and tatties” from the new Scotland Marketplace, and it may be our new favorite. In case you’re wondering, in English we translate that as a “griddled vegetable cake with rutabaga (neeps) and mashed potatoes (tatties).” The name of the dish may sound odd to many of us, but the crispy, peppery haggis and mellow veggies are a real treat.

Epcot International Food & Wine Festival Opens in Less Than a Month - Are You Ready?

Other delightful new-for-2013 bites we tried and recommend: the sweet, griddled lobster tail with garlic herb butter from the Hops & Barley Marketplace; Berbere-style beef with onions, jalapeños, tomato, okra and pap (grits) from Africa Marketplace; and the gooey Scottish banoffee tart (banana-toffee is such a delish combo). On the beverage side, kids are going to love the drinkable Frozen S’Mores from Desserts & Champagne, grown-ups will be lining up for the Orange Dole Whip with Crème de Cacao White.

With more than 40 new dishes and 80 new beverages, it will take a while to work our way around World Showcase Lagoon Septemember 27-November 11.

It’s Not Too Late! 
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and Don’t Miss a Minute of Food and Wine Festival 2013

More New Tastes at Epcot International Food & Wine Festival Marketplaces

From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces at the 2013 Epcot International Food and Wine Festival.  There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

What’s new this year?

  • You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace.
  • New England clam chowder with a side of Tabasco at Hops & Barley.
  • Braised short ribs in Cabernet with mashed potatoes in France.
  • A kimchi hot dog with spicy mustard sauce in South Korea.
  • Vegetarian haggis at the new Scotland Marketplace.

For those of you who would like to try some of these amazing recipes at home, Epcot Food and Wine Festival’s creative team have just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and gave us a taste of some of the delicious new Marketplace dishes we shot for this year!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

Last Year’s Cook Book

From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.

Here is one recipe you can try right now!

More New Tastes at Epcot International Food & Wine Festival Marketplaces

Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8

      24 medium shrimp (16/20), peeled and deveined
      1 tablespoon coarse salt
      1 tablespoon freshly ground black pepper
      1/4 tablespoon chili powder
      3 tablespoons extra virgin olive oil
      3 tablespoons oil from sun-dried tomatoes
      2 tablespoons chopped garlic
      1/2 cup sun-dried tomatoes in oil, drained and chopped
        3/4 pound broccoli rabe, cut into thirds

Juice and zest of 1 lemon

  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.

Don’t Miss This Year’s Food and Wine Festival,
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