Oh hey there Disney family! Welcome back to our blog! We’ve got more Food and Wine for you, oh yes we do! Be sure to follow us on Instagram at ForLoveOfMouse, on Facebook at For The Love of The Mouse and on YouTube at For Love of The Mouse.
If you haven’t already, be sure to check out our preview of the 2018 Food and Wine Festival HERE! This year’s festival will run from August 30 – November 12, 2018. Many of the booths and events from last year will be returning including the ever popular Active Eats and Flavors From Fire which made their debut at the 2017 festival.
Today, we are going to touch on the highlights! What are we looking forward to most at Food and Wine this year! New or old, we’re covering our must eats at this year’s festival!
Hubby and I go for very different vittles at Food and Wine and I am the champagne expert in our duo while hubby may imbibe in one drink or so but would prefer the food over the drinks.
Let’s start with some of the most popular booths from last year. Active Eats, Coastal Eats and Flavors From Fire. We want to give the Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue another try this year because the corned beef option from last year received rave reviews but when we tried it, it was extremely salty and we couldn’t even eat the whole thing because of that, and I am a fan of salt. So, I’m excited to give that another shot. I also really want to try the Charred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro Aïoli. Both of these can be found at Flavors From Fire.
Over at Coastal Eats, hubby is really excited to try the Lump Crab Cake with Napa Cabbage Slaw and Avocado-lemongrass Cream. Last year, the Baked Shrimp Scampi Dip with Sourdough Baguette was really popular but we didn’t try it so maybe this will be the year. We will absolutely be getting the Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions at Active Eats this year because it sounds like what was inside of the Handwich last year over at Craft Beer, which was our hands down favorite dish from the festival and is NOT returning this year.
The Steakhouse Blended Burger at Earth Eats is another must try. I love things that burst with flavor and this sound like it absolutely will. The burger itself is blended beef and wild mushroom and it is accompanied by brie cheese fondue, arugula, truffle and blue cheese potato chip (WHAT!), all on a brioche bun.
At The Almond Orchard, the Creamy Spinach and Artichoke Dip with Pulled Chicken, Toasted Blue Diamond Almonds and Parmesan Cheese served with Nut Thins® Crackers sounds great to accompany the Veuve Clicquot Ponsardin Brut Rosé Champagne I am absolutely going to be trying out.
Over in Brazil, one of the things I am most looking forward to at the whole festival is the Moqueca, which is a Brazilian Seafood Stew featuring Scallops, Shrimp and White Fish with Coconut-lime Sauce and Steamed Rice. It sounds absolutely out of this world and I will be washing that down with a Frozen Caipirinha also from Brazil.
No trip to Food and Wine is complete without a stop at the Canada booth. Both the Canadian Cheddar Cheese and Bacon Soup served with a Pretzel Roll and the Le Cellier Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce are on the menu for the kitchen this year and are taken right from the table service restaurant in the Canada pavilion.
Thinking back, I don’t think we made a stop at the Cheese Studio last year; nothing jumped out at me but this year is different. I am really excited to try out two of the dishes at this kitchen this year! Braised Beef Stroganoff comes with egg noodles, wild mushrooms and a Boursin cheese sauce. Additionally, I am excited to try out the Maple Bourbon Boursin Cheesecake with Maple Bourbon Cream, Caramel and Pecan Crunch. This sounds delicious and I am not even a cheesecake person.
Sticking with cheesecake, I can never pass up the Hawaii kitchen. Mostly because I adore tropical flavors. One of my favorite dishes from last year is back and I am so excited to get the Passion Fruit Cheesecake with Toasted Macadamia Nuts (you know I am a sucker for passion fruit!). There is also a Mai Tai at the Hawaii kitchen this year, and I think that will compliment the cheesecake well and send me right to the tropics!
At the Wine and Dine Studio, I will definitely need to give these two great sounding dishes a try. First off there is a Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts and Wild Mushrooms. I believe, if I remember correctly, this or a version of this was here last year and it was my favorite scallop dish, I think so I will be giving this another try and hopefully it’s as great as I remember. I also want to try the Butternut Squash Ravioli. According to those who were invited to the media preview for Food and Wine Festival, this dish was really rich and deep with flavor. There is a strong cheese flavor inside the ravioli and then it is topped with a brown butter vinaigrette, parmesan cheese and seasoned pumpkin seeds. To me, this sounds like the embodiment of fall flavors!
Over in Ireland, we are eagerly anticipating the Guiness Bailey’s Shake. I’m hoping that hubby will give this guy a try because I am really not a fan of Guiness but I think this will be a popular option at the festival this year so I’m hoping he gives it a try so I can have a sip.
If you hit up the New Zealand booth, be sure to check out the Steamed Green Lip Mussels served in a garlic butter sauce and topped with breadcrumbs and there is a great sounding cocktail that I think will compliment this dish perfectly and that is the Frozen Wine Cocktail which features Kim Crawford Sauvignon Blanc. I actually really enjoy Kim Crawford and I really like it with mussels. Full disclosure, I am really picky about where I eat mussels and sitting in the ninety-five degree Orlando weather in nine million percent humidity does not sound like prime mussel eating weather to me but it does delicious so if you aren’t weird about your mussel eating conditions like I am, be sure to give this one a try.
No trip to the 2018 Food and Wine Festival will be complete without bellying up to the Mimosa Bar inside the Festival Center. I am loving what Disney is doing with this; I adore mimosas and I cannot wait to hit up this area. There are several different mimosa options including a Tropical Mimosa with Sparkling Wine and Pomegranate, Orange and Grapefruit Juices, a Key Lime Mimosa with Key Lime Sparkling Wine and Cranberry Juice, a Blood Orange Mimosa with Sparkling Wine and Blood Orange Juice and a Fromosa which features white claw lime hard seltzer in a frozen version of this popular brunch drink. Also be sure to check out the Frozen Apple Pie here which is non-alcoholic.
Some honorable mentions for the festival this year would be the Beijing Roasted Duck Bao Bun served with hoisin sauce from China. Sticking to China, last year, they were serving full-sized drinks at the China kitchen. Some of the same drinks are returning including the Happy Peach and also the the Honeydew Bai Jiu Cocktail sounds great and we are interested to see what size those return as for 2018. The Twinings® Pumpkin Spice Chai Tea Frozen Cocktail with Caramel Vodka… because Pumpkin Spice duh. The La Passion Martini Slush is back in France and this drink made quite a splash last year. Over in Greece, the Taste of Greece sounds amazing. It includes, chicken souvlaki, feta cheese Dip with warm pita and lamb sausage with a dill tomato ragu.
Don’t forget to check out the merch! Disney is not disappointing with the Food and Wine merch this year! There is a wine colored spirit jersey that is sure to be a hit. The shirts and kitchen gadgets are great and the theming is fanstastic. I think my favorite thing so far that I have seen are the ears! Disney is stepping up the ear game this year; check out these babies!
Maybe one of the things I am most excited about is that Remy will be doing a meet and greet this year and he will be joined by Emile. Watching all the people meet Remy and Emile in Disneyland gave me so much FOMO and I am thrilled they are bringing it to Epcot this year for the festival. He is the mascot after all! I’m sure the line for this will be out of control but I still thinks it sounds amazing.
That’s it for this post! What are you most excited to try and what are you looking forward to trying again if you were able to partake in past years? We’d love to hear from you! Thank you for stopping by and for the love of the mouse, never forget, it all started with a mouse.