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Last Weekend to Enjoy 2015 Epcot International Food & Wine Festival at Walt Disney World Resort

posted on November 11th, 2015 by Pam Brandon, Disney Parks Food Writer


Temperatures are cooling a bit for the final six days of the Epcot International Food & Wine Festival – so we’ll have great weather for one final lap around World Showcase with a side trip to the new marketplaces in Future World (where the Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel in the Chew Lab is getting raves).

On that final lap, enjoy your favorites one last time and then hope the chefs will decide to bring them back for 2016. Ours include Pescado con Coco (seared grouper, pigeon peas with rice and coconut sauce) at the Dominican Republic marketplace, Loaded Pepper Bacon Mac ‘N Cheese at Farm Fresh, vegan moussaka in Greece, escargot croissant with garlic and parsley in France, chilaquiles de pollo in Mexico, cheese puffs in Brazil, beef sliders with pimento cheese at Hops & Barley, a grilled lamb chop with mint pesto and potato chip “crunchies” in Australia . . . the list goes on and on, with perfectly paired wine, beer and cocktails.

One of our favorite chefs, Alex Guarnaschelli (of “Chopped” fame), will be around this weekend, hosting the What’s Cookin’ With… Sunday brunch at 10 a.m., and a cooking demo at 3 p.m. Sunday – both at the Festival Center. She connects with her audience and has lots of stories to share.

Also in the Festival Center, take a moment to watch “The Making of the Food & Wine Festival,” a fascinating, short film that takes you behind the scenes to really appreciate what goes into making the 53-day festival.

If you need a little pick-me-up, end your evenings at the three final Eat to the Beat concerts at 5:30, 6:45 and 8 p.m. daily at America Gardens Theatre: Hanson (“I Will Come to You”) performs tonight and tomorrow; Maxi Priest (“Close to You”) Nov. 13-14, and Chaka Khan (“I Feel for You”) Nov. 15-16. They’ll have you on your feet.

As you bid the festival farewell, you can always take home a festival cookbook to re-create a memory, or grab a bottle or two of the wines made just for the 20th celebration of the festival – the Napa Valley Festival Chardonnay and the Paso Robles Festival Cabernet Sauvignon are both for sale in the Festival Center (and by the pour at the Chew Lab marketplace).

Hope to see you this weekend at the festival. What’s been your favorite dish or drink this year?

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Download our Epcot International Food & Wine Festival Wallpaper

posted on November 2nd, 2015 by Simone Miranda, Creative & Translation Services Manager, Walt Disney World Resort

I don’t know about you, but eating is one of my favorite things to do! What better place to go on an epicurean adventure but at Epcot, a place focused on innovation and international cultures?


Our designer, Jeff Maurer, commemorates two decades of the Epcot International Food & Wine Festival with a fancifully layered image of Spaceship Earth and Illuminations: Reflections of Earth.

Be sure to check out the terms of use about using the wallpaper before you download it.

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Celebrate National Chocolate Day Oct. 28 With This Recipe From the Epcot International Food & Wine Festival

posted on October 28th, 2015 by Pam Brandon, Disney Parks Food Writer

In case you haven’t heard, October 28 is National Chocolate Day, so there’s every excuse to indulge. We have plenty of favorites, but we’re going with the Warm Chocolate Lava Cake with Ganache served at the Ireland Marketplace at the Epcot International Food & Wine Festival – where you can still enjoy this sweet ending through November 15 when the 2015 festival closes.

If you can’t make it to the festival, here’s the recipe. The rich cake with a gooey warm center debuted at the festival in 2005 with an Irish Whiskey Sauce, but the sauce has changed over the years, including this version with Kerrygold Irish Cream.

Be careful not to overbake so that the center remains molten. With a scoop of good vanilla ice cream, it’s worth every calorie.


Warm Chocolate Pudding with Kerrygold® Irish Cream Liqueur Custard
Epcot® International Food and Wine Festival

Serves 6

Kerrygold® Custard Sauce

  • 2 egg yolks
  • 1 tablespoon cornstarch
  • 1/4 cup sugar, divided
  • 1 cup milk
  • 1/2 cup Kerrygold® Irish cream liqueur

Warm Chocolate Pudding

  • 8 ounces semisweet chocolate, chopped
  • 1 cup unsalted butter
  • 5 egg yolks
  • 4 eggs
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour, sifted

For Kerrygold® custard sauce:

  1. Whisk together the egg yolks, cornstarch, and half of the sugar in a medium sized bowl. Set aside.
  2. Combine the milk and the remaining sugar. Bring to a boil over medium heat, stirring constantly.
  3. Slowly pour the hot milk and sugar into the egg yolks, whisking the egg yolks constantly to temper.
  4. Pour back into saucepan.
  5. Cook over medium heat, whisking constantly, for 2 minutes, until custard thickens.
  6. Once thickened, pour custard into a medium bowl set in an ice bath.
  7. Whisk in Irish cream liqueur and cool while warm chocolate pudding is baking.

For warm chocolate pudding:

  1. Preheat oven to 375°F.
  2. Lightly butter the bottom and sides of 6 (6 ounce) ramekins. Lightly dust with sugar, shaking out any extra sugar.
  3. Melt the chocolate and butter in a double boiler or heat proof bowl on top of a saucepan of simmering water, stirring until smooth. Remove from heat and cool for 10 minutes.
  4. Beat egg yolks and whole eggs together in a large bowl. Add sugar and whisk for 2 minutes, until sugar is fully incorporated.
  5. Fold in melted chocolate.
  6. Fold in sifted flour, mixing until smooth.
  7. Evenly divide among prepared ramekins.
  8. Place ramekins on a baking sheet and bake 23-25 minutes, until the sides of the cake are set and the middle is still soft. Do not overbake.
  9. Cut around the sides of the cake with a knife to loosen from the ramekins. Invert onto a plate.
  10. Pour 2-3 tablespoons of custard sauce on top of warm pudding before serving.
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First Look at Commemorative Products for Disney Wine & Dine Half Marathon Weekend 2015 at Walt Disney World Resort

posted on October 20th, 2015 by Steven Miller, Merchandise Communications Manager


The Disney Wine & Dine Marathon Weekend returns to Walt Disney World Resort on November 6-7, 2015. If I was a runner, this would be the race for me (okay, I’m really all about the Finish Line party at Epcot). For guests attending this year’s event, here is a first look some commemorative merchandise being released that weekend.

T-Shirts, Long Sleeve Shirts and Hooded Sweatshirts for Disney Wine & Dine Half Marathon Weekend 2015 'Don’t Wine ... Just Run!' Jackets for Disney Wine & Dine Half Marathon Weekend 2015

Guest will have many options for apparel items this year including logo t-shirts, long sleeve shirts and hooded sweatshirts. Two of my favorite items are the jackets with the best tagline printed on the back – “Don’t Wine … Just Run!” In addition, we’ve created commemorative pins, drinkware, Sweaty Bands and Bondi Bands.

First Look at Commemorative Products for Disney Wine & Dine Half Marathon Weekend 2015 First Look at Commemorative Products for Disney Wine & Dine Half Marathon Weekend 2015

Other items will include the ever popular “I Did It” shirt for both the half marathon and Mickey’s Jingle Jungle 5K. Guests may also find car magnets for all races that weekend and a special ear hat for the Kids Races.


Finally, we will be introducing several new runDisney logo items during the weekend. From comfortable shirts to stylish jackets, these items are the perfect thing to wear while training for your next runDisney event.

This year, we are offering an early shopping opportunity for guests who attend the first-ever Disney Wine & Dine Welcome Reception on Thursday, November 5. This ticketed event will be held from 7:30 p.m. to 9:00 p.m. in the hp Field House at ESPN Wide World of Sports Complex. You can read more about this reception by visiting

Look for these items and more at runDisney Health & Fitness Expo at the ESPN Wide World of Sports Complex. On Friday, November 6, the Expo will be open from 10:00 a.m. to 7:00 p.m. The Expo will run from 9:00 a.m. to 3:00 p.m. on Saturday, November 7.

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This Week in Disney Parks Photos: ‘The Chew’ Savors Walt Disney World Experiences

posted on October 17th, 2015 by Victoria Lim, Managing Editor, Walt Disney World Public Relations

This week, you were able to watch ABC’s “The Chew” produced during the Epcot International Food & Wine Festival. We shared photos from tapings of the show, as the cast celebrated 20 delicious years of the festival with a live audience, against the backdrop of Spaceship Earth, and just steps away from the two festival marketplaces inspired by the “party in the kitchen”.

In addition to enjoying festival dishes and whipping up some of their own creations, the four hosts shared their unforgettable moments across Walt Disney World Resort including a special performance of Disney’s “Festival Of The Lion King,” to visiting Disney Springs, to racking up high scores on Toy Story Mania (Clinton Kelly is the champ), to screaming on the Twilight Zone Tower of Terror.

Did you catch the shows this week? What was your favorite part?

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‘Scandal’ Actress Bellamy Young Visits Walt Disney World Resort

posted on October 17th, 2015 by Anne Macklin, Talent Relations Manager, Disney Destinations

ABC “Scandal” First Lady, Bellamy Young, stopped to snap a quick selfie with Snow White during her first visit to Walt Disney World Resort. Bellamy was here as a guest on ABC’s “The Chew” which taped a week of programming in the middle of the Epcot International Food & Wine Festival.

Bellamy Young at Walt Disney World Resort

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#DisneyKids: Exploring Epcot as a Family

posted on October 9th, 2015 by Jamie Langdon, Managing Editor, Digital Marketing

The Epcot International Food & Wine Festival might not immediately sound like an event for families with young children, but it is actually very kid-friendly. Epcot provides a great setting for families to explore new experiences and tastes together in a casual environment. I love taking my kids during the annual culinary festival because it gives me the chance to expose them to new foods in a low-pressure way – we don’t need to make reservations or commit to one cuisine, instead we nibble on smaller portions as we wander around the park. This way, they are much more receptive to trying a more exotic dish, and my husband and I are thrilled to be able to sample a variety of food and beverages from around the world.

This year at the festival there are some fun new additions to keep kids of all ages engaged, such as Remy’s Ratatouille Hide & Squeak, a scavenger hunt with maps, stickers and prizes as kids search for little Remy statuettes hidden around World Showcase. We’ve also introduced new “taste buds” characters that represent different flavors and have names like “Sweet,” “Zesty,” and “Meaty” that can help kids select dishes they want to try. I plan to make turn it into a challenge to see how many of the taste buds my kids can conquer!

Outside of the Epcot International Food & Wine Festival, the park is a lot of fun for families. Here’s a look at some of the other kid-friendly activities that are perfect for little ones:

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National Pierogi Day Oct. 8 – Make Your Own With This Recipe From Epcot International Food & Wine Festival

posted on October 7th, 2015 by Pam Brandon, Disney Parks Food Writer

These little stuffed dumpling are the ultimate comfort food – and for National Pierogi Day we’re sharing this recipe from the chefs at the Epcot International Food & Wine Festival. While Poland isn’t one of the World Showcase countries, it’s been a part of the festival with a marketplace since 1996, and there’s always been pierogi on the menu—one of the festival’s top sellers every single year.

For this year’s 20th celebration of the festival, the chefs created this new version, stuffed with sauerkraut and served with a rich pork goulash.


Pork Goulash Pierogi
Serves 6 to 8

Pork Goulash

  • 1/4 cup canola oil
  • 1 large Spanish onion, diced
  • 2 pounds pork butt, diced, exterior pieces of fat trimmed
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Hungarian paprika, divided
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon red pepper flakes
  • 1 cup tomato paste
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 2 cups sauerkraut, thoroughly drained

Sauerkraut Pierogi

  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup water or chicken stock
  • 3 large eggs
  • 1/2 cup butter, softened
  • 3 cups sauerkraut, thoroughly drained
  • 2 tablespoons butter

For pork goulash:

  1. Heat canola oil in large braising pan over medium high heat. Add onions and caramelize until lightly browned, about 10 to 12 minutes.
  2. Season diced pork with salt, pepper and 1 tablespoon paprika.
  3. Reduce heat to medium and add garlic and seasoned pork to onions. Sauté for 2 minutes.
  4. Add bay leaves, caraway seeds, pepper flakes and remaining paprika. Sauté until meat begins to brown.
  5. Add tomato paste and stir until all ingredients are well coated. Dust mixture with flour and stir. Add chicken stock and stir. Reduce heat to simmer and cook for about 30 minutes, stirring occasionally to prevent burning.
  6. Add sauerkraut and continue to simmer for about 1 1/2 hours or until meat is tender, stirring occasionally and adding water or chicken stock if mixture needs to be thinned. Goulash should be thick but more sauce-like in consistency. Remove bay leaves.
  7. Remove from heat. Cover and set aside until serving.

For sauerkraut pierogi:

  1. Combine flour and salt in large bowl of standing mixer. Blend on low speed using bread hook attachment.
  2. Add chicken stock, eggs and butter. Mix on medium speed until dough forms into ball. Add a bit of water or flour as needed. (Dough can also be made in large food processor.) Cover with plastic wrap and set aside for about 30 minutes.
  3. Divide dough into 4 equal parts. On lightly floured surface, roll one portion of dough to 1/8-inch thickness and cut into individual pierogi with floured 3-inch to 4-inch biscuit cutter or mold.
  4. Place 1 full tablespoon of drained sauerkraut in center of pierogi. Do not overfill. Moisten edge of half with water and fold over, pressing edges together to form seal. Repeat step with remaining dough and sauerkraut, keeping pierogi covered with damp towel while assembling others.
  5. In large pot, bring 2 quarts salted water to boil. Reduce to simmer.
  6. Working in batches, cook pierogi for 2 to 3 minutes, or until they surface. Remove from water with slotted spoon and place on tray or plate to dry.
  7. Melt butter in large sauté pan or skillet over medium-high heat until butter just begins to brown. Reduce heat to medium and add pierogi to pan (number depends on size of pan/skillet). Cook until lightly browned. Remove from pan and keep warm until all are cooked, adding more butter if needed.

To serve:

  1. Reheat pork goulash to sauce consistency, adding liquid (water, chicken stock, or red wine) to thin if necessary.
  2. Place 3 to 4 cooked pierogi on serving plates and top with goulash. Serve immediately.
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Book an Ultimate Day at Epcot International Food & Wine Festival

posted on October 6th, 2015 by Russ J. Stacey, Writer, Yellow Shoes Creative Group

Now that the Epcot International Food & Wine Festival is in full swing (running through November 16), why not make it an extra-special event with the Ultimate Day at Epcot International Food & Wine Festival?

An exclusive VIP tour that lasts all day long, it’s your chance to enjoy an exclusive beverage demonstration, special seating for What’s Cookin’ With … a delicious plated brunch with a celebrity chef, an introduction to the NEW Sustainable Chew Marketplace hosted by Disney chefs, expedited access to some of Epcot’s favorite attractions, VIP seating for the Eat to the Beat Concert Series, a select viewing location for the IllumiNations: Reflections of Earth fireworks extravaganza and so much more.

The Ultimate Day at Epcot International Food & Wine Festival is the … well … ultimate way to experience this annual favorite of tastes, grapes, brews and good times.

Offered Fridays and Sundays throughout the festival, the price is $399 per person (21 and up only), plus tax. Discounts are available for Annual Passholders, Disney Vacation Club Members and Disney Rewards Visa® Cardholders. Epcot admission is required. For reservations or more information, please call 407-WDW-TOUR (939-8687). Or visit the Walt Disney World website here for more information.

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Disney Parks Blog Readers Chow & Dine at Food & Wine

posted on October 2nd, 2015 by Jennifer Fickley-Baker, Editorial Content Manager

Earlier this week we celebrated the return of the Epcot International Food and Wine Festival with 500 Disney Parks Blog readers at a special event in World Showplace.


Disney Parks Blog Readers Chow & Dine at Food & Wine Disney Parks Blog Readers Chow & Dine at Food & Wine

Our guests dined on an impressive menu that included the “best-of” menu items that can be found at the festival this year. Some favorites were the Patagonia Inspired Beef Empanadas, Loaded Mac‘n’Cheese with Pepper Bacon, Chef Judi Truck Stop Burger, Drunken Blue Velvet & Cream Cheese mini-cakes.


Rob, The Disney Delivery Guy, also made his debut (surprise) appearance. Keep your eye out for this character on the blog and at our events in coming months!

Of course, being with our guests was the highlight of the event – especially when an impromptu dance-off took place to the Disney tunes supplied by the amazing DJ Elliot. To watch a full recap, check out the video above. For more photos from our event, follow the Disney Parks Blog on Instagram.

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