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More Details to Make You Hungry for Fun at 19th Epcot International Food & Wine Festival

You have a while, but it’s never too early to start planning for Disney’s finest culinary extravaganza, the Epcot International Food & Wine Festival, which kicks of September 19 and runs a record 53 days this year, through November 10.


Longtime fans will want to know what’s new, but for neophtyes, here are the basics: food fans love the stroll around World Showcase to nosh and sip from more than 25 ethnic and specialty marketplaces (get your free festival “passport” stamped along the way). But there’s so much more: three nightly Eat to the Beat concerts, the fantastic Party for the Senses on select Saturday nights, signature dinners, the remarkable Ocean Spray Cranberry Bog, a new “Back to Basics” Festival Center series and a new Friday morning celebrity chefs cookbook event called “Food for Thought.” All in all, you can taste the creations of more than 270 chefs and culinary pros from Disney and across the U.S.

We’re excited to see our favorite Saturday morning Parisian Breakfast back this year, and a new Sunday morning event called “Sunday Mornings With …” that will be a plated brunch with a noted pastry chef or baker crafting three fabulous desserts for guests.

What else is new for 2014?

  • Patagonia Marketplace will merge the flavors of Argentina and Chile in dishes like sustainable roasted Verlasso salmon with quinoa salad drizzled with a kicky arugula chimichurri. You can pair that with a couple of great Chilean wines: Cono Sur Bicicleta Viognier or Cono Sur Bicicleta Pinot Noir Rosé.
  • Farm Fresh Market replaces last year’s Florida Local Marketplace, with a perfect “brinner” (breakfast for dinner) dish: “Bacon and Eggs,” with applewood-smoked, pepper-coated bacon, sweet corn, potatoes, Hollandaise and pickled jalapeños. Or try the griddled “yard bird” (chicken) with braised greens. Happy to see Orlando Brewing Company’s I-4IPA on the menu, as well as trendy Ba Ba Black Lager from Salt Lake City’s Uinta Brewing Company.
  • Brazil Marketplace is back with that wildly popular crispy pork belly with black beans, onions, avocado and cilantro, but chefs also are adding mocequa de pescado (tilapia with coconut lime sauce and steamed rice), pao de queijo (Brazilian cheese bread) and cocadas (Brazilian coconut candy).
  • The Poland Marketplace switches up the popular pierogi with a new sauerkraut pierogi and pork goulash.

That’s just a little taste of what’s to come; stay tuned for more details as the weeks sail by.

Free with Epcot admission: Back to Basics series, special book signings, Eat to the Beat concerts, cultural adventures, Marketplace Discovery Passport and all attractions and park entertainment. Festival hours extend to 10 p.m. each weekend.

You’ll need reservations/additional fee: Party for the Senses grand tasting events, signature dinners and other special wine and culinary programs. When a reservation booking date is announced this summer, guests can call 407/WDW-FEST (939-3378). Information and reservations for select programs will be at


  • Pam, I cannot wait any longer!! when will the menus for F&W be released?? Thank you

  • To make the pork and beans dish truly Brazilian they have to remove the avocado…there is no avocado mixed in if you eat that in Brazil, ever. And “mocequa” is spelled “moqueca” 🙂

  • Can’t wait!!

  • Hoping for some more new dishes to be revealed…. I visit food and wine every year, and whilst I love the food, it will be nice to see some more variations…. Keep the desserts coming too!!

  • It’ll be my first time at the Food & Wine Fest!! Can’t Wait!

  • as a Northwest Ohioan of Polish heritage who grew up learning to polka in Grandma’s kitchen on Sunday mornings after church (while listening to the local polka radio show) and attending numerous area church festivals every Summer and large famly weddings/reunions, etc….Polish cuisine is in my soul! I “love” pierogis (potato and dry cottage cheese are my favorite- fried brown in butter!), golabkis, kapusniaki, kielbasa, kapusta, kolacky (with vanilla custard or pineapple jam!, apple tarts (layers of phyllo dough & macerated Granny Smith green apples cut into bars and drizzled with sugary icing) and a tall, iced glass of sweet honey wine!

    I anxiously anticipate the Poland Marketplace this year and would even love to hear a great polka band playing “Serdecna Matko”, “Who Stole the Kishka?”, “Jak Sie Macz?”, etc.

  • Can’t wait! We were so excited when we found out that it’s on when we’re on our vacation with you.

  • I am counting the days! Can you tell us any more about the brunch? Where will it be held? Is it a full meal in addition to the desserts?

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