We’re still eating our way around the 2010 Epcot Food and Wine Festival! Here are a few of the items we got a chance to scarf down yesterday. By the way, if you want to see full coverage of each booth — including food pictures, menus, and pricing — check out our Epcot Food and Wine Festival Booth Pages! Just click on any booth name for detailed information — they’re being updated daily.
Canada
Once again, Canada is one of the strongest booths at the festival! With a strategy of taking the best items from the Le Cellier menu and miniaturizing them for the booth, guests get to sample a mini-meal from the restaurant.
One of our favorites was the chicken chipotle sausage with corn polenta; the addition of the peppers makes this a spicy and delicious dish — possibly better than what you get in the restaurant! Also, the sweet Maple glaze on the salmon is wonderful. Of course, one of my favorite items from the booth was the ice wine; my husband didn’t even get to try a drop! And the Nanaimo bar — a new item on the menu this year (and not found in the restaurant) is a decent nod to Canadian favorites. While the Nanaimo bars my mom makes are better, this is a nice, sweet way to end your tour of Canada. You can see more pictures, the full menu, and prices on our Canada Booth Page!
Maple-Glazed Salmon with Lentil Salad
Chicken Chipotle Sausage and Sweet Corn Polenta
More after the jump!
Cheddar Cheese Soup and Ice Wine
Nanaimo Bar
Greece
Greece is another strong contender this year with possibly the best spanakopita I’ve ever tasted (seriously — I liked this version better than what I got at Kouzzina!) The Greek Salad is colorful, but a salad like that is tough to deliver from an outdoor booth. Try to visit early so you get the best temperature experience. Of course, the baklava is always good here as well. You can find the full menu, prices, and more pictures on our Greece Booth Page.
Greece Spanakopita
Greek Salad
Australia
We popped over to the Australia booth to check out the newest addition — Lamington! This heavy sponge cake (tastes like pound cake) decked out in chocolate with coconut shavings is deeeeeeeeee-licious! Check out more photos, the full menu, and pricing on our Australia Booth Page!
Lamington
Lamington Cross Section
See you at the Festival!! Until then, feel free to check out more food pictures on our booth pages!
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Awesome report….making me very hungry and wishing I was going this year! Keep ’em coming!
I’ve been so tempted by the chicken chipotle sausage but the duck seems just that bit more tempting! I’ll have to try it next time.
We tried the Australian cake yesterday. I loved it, though it was definitely something that had to be shared. We also of course enjoyed the cheddar cheese soup (always my favorite) and my husband even gave me most of his so we didn’t have to go buy another :).
I want to try it all!! Does anyone know if you can get the ice wine at Le Cellier on a regular basis? I would love to try my next trip in January!
Glad to know. I’ve been excited about trying the spanakopita. Sounds like a definite get.
Nothing at the other two booths interested me much, so I’ll put them on the “If I’m not stuffed and still have a few bucks” list.
The Salmon looks like it was done perfectly, I can’t tell from the picture alone but it looks like they deboned and fileted it correctly. I just hate when you bite into a fish and you get a bone or it tastes like it is frozen.
I remember seeing a picture of the Nanaimo Bar a bit earlier, it’s interesting how the top is supposed to be melted chocolate bars from what I know.
Speaking of Baklava, I haven’t had some in quite a while. The local Greek restaraunt here has some that is pretty good. 😉
All the pictures have been great. What a great idea to promote their restaurant by miniaturizing the regular items. You wouldn’t like everyone to do it but it still is clever.
I loved the chicken sausage and corn polenta. I would like to recreate it at home but I can only find the recipe for the polenta. Even the official F&W cookbook states in the recipe – use spicy chicken sausage. I would like to make it from scratch since I cannot find a pre-made spicy chicken sausage. Any suggestions?