Around the World in 2 Days: Epcot Food & Wine Festival

It’s no secret that Disney is full of all things magical, and the Epcot Food & Wine Festival is no exception. From August to November, 30 countries are represented by their culinary delights and beverage selection. As you can imagine, it's easy to end up spending a lot of money but it’s quite possible to enjoy this festival by budgeting yourself.

Conquering the Food & Wine Festival is an endurance event (I mean this in the best way) for your legs, your wallet, and your stomach. Much like a marathon, you’re going to need to do two things: 1) pace yourself 2) bring the largest group of friends and/or family to support you in all mentioned categories. If you want to experience the culinary world of Epcot, max out your daily steps goal, whet your appetite for travel, share laughs with family, or simply escape from the temperamental weather of New England, Epcot is the place to be.

This post will fill you in with what I consider to be crucial information (pictures included), but I have to credit my boyfriend’s family for every ounce of wisdom I soaked up. This tradition started as a sister trip for Connor’s mom and aunt, but has since evolved into a meshing of family and friends that I am grateful to have been invited to be a part of.

Tips

Bring all your pals and split everything. You may think you should eat that whole serving of pork ribs, but trust me… you’re also going to want to try the schinkennudeln and the piri piri shrimp and the beef empanada. Coordinate what each person is going to get and then try a bite from each dish. Same goes for all beverages.
You can pick up a little passport at the cashiers of the shops- use this to plan ahead for mandatory stops and document your personal reviews for future reference. At the same time, don’t let this limit yourself. Embrace the Food & Wine Festival with an open stomach and be prepared to try everything.
Load a gift card with money and use that to buy everything. Not only will this prevent you from overspending, but it greatly reduces the odds of you losing your credit card. Don’t trust the clasps on the wrist bands because they’re not as secure as you’d hope- your best bet is to anchor them to your lanyard.
Tables all taken? Don’t be afraid to place your elbow on one of the many garbage cans offered at Disney. The best part is easy disposal and we can appreciate shabby chic.
The best margaritas are NOT the three-layered frozen margs at the stand outside, but inside the Mexico pavilion.
If you love creamsicles, head to the drink stand in France and get the orange slush.
Take advantage of all movies offered in each country for air conditioning, resting your feet, and most importantly, digesting.
Carry a bottle of water or be prepared to pay $3.50 per. You’ll need to hydrate for multiple reasons.
Save your fork in the interest of both you and mama nature. Not all stands have a fork dispenser and you definitely do not need to go through 20 forks in one day. If you want to get fancy, save a knife too.
If you can afford the time, reserve your last day to relax at the pool.

Personal Favorites:

Passion Fruit Cheesecake with toasted macadamia nuts (Hawai’i)
Tropical Mimosa (Shimmering Sips)
Ropa Vieja Empanada with tomato aioli (Islands of the Caribbean)
Venison Stew with crushed potatoes (The Alps)
Wuxi Spareribs (China)
Grapefruit Hefeweizen (Germany)
Costine di Maiale: balsamic-glazed and oven-roasted pork ribs (Italy)
Chilled Coffee featuring Godiva chocolate liqueur (Belgium)
Ciderboys Lemon Cello Hard Cider (Appleseed Orchard)
a delicious 25 month aged Parmigiano Reggiano (Tutto Gusto Wine Cellar, Italy) paired with 2015 Brancaia Il Blu Toscana, a crimson blend of 70% Merlot, 25% Sangiovese and 5% Cabernet Sauvignon.

Earth Eats: The Impossible Burger Slider with a Suja organic kombucha flight: green apple, pineapple passionfruit, and ginger lemon. This was my first Impossible plant-based “meat” experience and I was very impressed by its resemblance to meat in fl… — Earth Eats: The Impossible Burger Slider with a Suja organic kombucha flight: green apple, pineapple passionfruit, and ginger lemon. This was my first Impossible plant-based “meat” experience and I was very impressed by its resemblance to meat in flavor, texture, and appearance.

Canada: Chateau Des Charmes Vidal Icewine. This dessert wine gets its super sweet flavor from grapes frozen on the vine. Once they are freshly crushed, the water component of grapes are solid while the sugars remain unfrozen, creating a concentrated… — Canada: Chateau Des Charmes Vidal Icewine. This dessert wine gets its super sweet flavor from grapes frozen on the vine. Once they are freshly crushed, the water component of grapes are solid while the sugars remain unfrozen, creating a concentrated wine.

Near the Le Cellier Steakhouse: Located in the Appleseed Orchard tent are wine, cider, and beer tasting stations. Feel free to skip the beer selection, but the cider and the wine are worthwhile. However, don’t miss the delicious samples of maple syr… — Near the Le Cellier Steakhouse: Located in the Appleseed Orchard tent are wine, cider, and beer tasting stations. Feel free to skip the beer selection, but the cider and the wine are worthwhile. However, don’t miss the delicious samples of maple syrup aged in bourbon and whiskey barrels in the back!

France: Creme Brulee with housemade chocolate hazelnut cream. I found this creme brulee to be more creamy than eggy with a fun nutella-like surprise at the base. Personally, I would prefer this dessert to have a greater yolk to cream ratio, but the … — France: Creme Brulee with housemade chocolate hazelnut cream. I found this creme brulee to be more creamy than eggy with a fun nutella-like surprise at the base. Personally, I would prefer this dessert to have a greater yolk to cream ratio, but the consistency with still spot on.

Les Vins des Chefs de France kiosk: Grand Marnier Orange Slush. This refreshing slush is so easy to accidentally suck down. If you’re feeling it, add another floater for a stronger punch.

Les Vins de France: Kir Royale. This is a french cocktail made with Creme de Cassis and champagne.

Les Vins de France: Nicolas Feuillette Brut and Bordeaux Chateau Tour de Segur. The champagne was medium-dry, light, and fruity.

Brazil: Frozen Caipirinha featuring LeBlon Cachaca aka Brazil’s national cocktail. I would say this drink is more sweet than citrusy, but definitely tastes like a vacation.

La Cava del Tequila in the Mexico Pavillion: The Wild One which is a passionfruit mango marg rimmed with Tajin chili powder.

Spain: Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, and Olives with an Herb Vinaigrette. The meats were yummy but ultimately felt too oily to want again.

Spain: Spanish-style Paella with Botifarra and roasted chicken along side a Lagar de Bouza Albarino, Casa Castillo Monastrell, and Espelt Garnacha Old Vines wine flight. Paella was also not a dish to write home about.

China: Chicken Dumplings with Chinese slaw and Year of the Piggy drink.

Shimmering Sips: Cheesecake Trio of raspberry, chocolate, and New York style paired with a key lime, blood orange, and tropical mimosa. The chocolate cheesecake bite stood out amongst the others thanks to its melty texture and was reminiscent of a f… — Shimmering Sips: Cheesecake Trio of raspberry, chocolate, and New York style paired with a key lime, blood orange, and tropical mimosa. The chocolate cheesecake bite stood out amongst the others thanks to its melty texture and was reminiscent of a flourless chocolate cake (my fav). The tropical mimosa was the winner out of the flight as well.

Islands of the Caribbean: Ropa Vieja Empanada with tomato aioli and Caribbean white sangria

Islands of the Caribbean: (in addition to the previously mentioned dishes) Red Stripe lager, a frozen mojito and Jerk-spiced Chicken with roasted sweet plantain salad and mango chutney yogurt. Though the empanadas at this station often steal the spo… — Islands of the Caribbean: (in addition to the previously mentioned dishes) Red Stripe lager, a frozen mojito and Jerk-spiced Chicken with roasted sweet plantain salad and mango chutney yogurt. Though the empanadas at this station often steal the spotlight, do not overlook the jerk-spiced chicken and its equally yummy companion, the veggies.

The Alps: Venison Stew with crushed potatoes and Domaine Carrel et Fils Eugene Jongiuex Blanc (surprise surprise, another sweet white).

Refreshment Outpost: Nigerian Meat Pie. In case you were curious as to what meat this pie is stuffed with, the other side is conveniently stamped with “BEEF”.

Germany: Grapefruit Hefeweizen Beer. This deliciously fruity drink is probably a closer cousin to juice than beer. However, if you go to the Brewer’s Collection, you can also try the pomegranate hefeweizen.

Italy: Ravioli Carbonara: parmesan and pecorino ravioli, egg yolk, cream, and bacon.

Tutto Gusto Wine Cellar, Italy. Unfortunately (fortunately?) the torrential rain and thunderstorms herded our party into the wine cellar for the second day in a row. We shared a bottle of Brancaia Tre 2015, Buglioni Amarone 2015, and Sito Moresco 20… — Tutto Gusto Wine Cellar, Italy. Unfortunately (fortunately?) the torrential rain and thunderstorms herded our party into the wine cellar for the second day in a row. We shared a bottle of Brancaia Tre 2015, Buglioni Amarone 2015, and Sito Moresco 2016 and had truly the best time.

Hops & Barley: New Brunswick Slider: slow-braised beef brisket with horseradish cream, crispy fried onions on a potato roll with pickled veggies.

Japan: spicy roll: spicy tuna and salmon sushi roll topped with volcano sauce. I had high hopes for this dish but wasn’t too impressed by the compact fish blend that was an alarmingly red shade. Definitely opt for the frothy ramen or teriyaki chicke… — Japan: spicy roll: spicy tuna and salmon sushi roll topped with volcano sauce. I had high hopes for this dish but wasn’t too impressed by the compact fish blend that was an alarmingly red shade. Definitely opt for the frothy ramen or teriyaki chicken bun instead.

Belgium: Golden Malted Belgian Waffle with warm chocolate ganache and whipped cream, Leffe Blonde Belgian pale ale, and chilled coffee with Godiva chocolate liqueur. I was blown away by the chilled coffee, which reminded me of a glass of chocolate m… — Belgium: Golden Malted Belgian Waffle with warm chocolate ganache and whipped cream, Leffe Blonde Belgian pale ale, and chilled coffee with Godiva chocolate liqueur. I was blown away by the chilled coffee, which reminded me of a glass of chocolate milk. I can picture pairing the fluffy Belgian waffle with the barrel-aged maple syrup next to a glass of the coffee.

The Chocolate Studio: Croft Fine Ruby Port. I hesitate even mentioning this drink but if I’ve learned anything from this trip, port wines are a noooo from me.

Shimmering Sips: Shimmering Strawberry Soft Serve in a waffle cone. As you all know, I am a big soft serve girl. Like a BIG soft serve girl. I really could have done without the pearl-dusted sprinkles crusted on the waffle cone but otherwise, a deli… — Shimmering Sips: Shimmering Strawberry Soft Serve in a waffle cone. As you all know, I am a big soft serve girl. Like a BIG soft serve girl. I really could have done without the pearl-dusted sprinkles crusted on the waffle cone but otherwise, a delicious soft serve.