Can you hear our stomachs growling? We’ve got Food and Wine NEWS.
Food & Wine 2020!
This morning, Disney announced that the 2021 EPCOT International Food and Wine Festival will run from July 15th through November 20th bringing us a ton of food booths and other activities too.
This year, the Food and Wine cheese crawl, Emile’s Fromage Montage, will return! This offering takes guests around World Showcase to sample five cheesy dishes for a PRIZE.
Completed Cheese Crawl
All of the EPCOT Festivals have a snacking scavenger hunt like this one. For the current EPCOT Flower and Garden Festival, the Garden Graze is leading guests on a journey through plant-based offerings.
Mango Lime Dole Whip
For the cheese crawl, you’ll pick up a free passport and then purchase 5 different cheese-based offerings from Global Marketplaces, collecting stamps as you do. In the end, you’ll win a complimentary BONUS eat or treat!
IMPOSSIBLE Cottage Pie
The menu for 2021 is:
- Crispy Barbecue Pork Rinds with Pimento Cheese – The Swanky Saucy Swine
- Passion Fruit Cheesecake with Toasted Macadamia Nuts – Hawaiʻi
- Schinkennudeln: Pasta Gratin with Ham, Onions, and Cheese – Germany
- Griddled Cheese with Pistachios and Honey – Greece
- The Corned Beef Corner Route: Smoked Corned Beef with Crispy Potatoes, Cheese Curds, Pickled Onions, and Beer-Cheese Fondue – Flavors from Fire hosted by The NFL on ESPN
That’s right! GRIDDLED CHEESE IS BACK IN GREECE!
Warm Raclette Swiss Cheese with Alpine Ham, Baby Potatoes, Cornichons and Baguette
We’re pretty excited to try out hand at this cheesy crawl in July. As always, stay tuned to DFB for all the latest festival updates!
Want to see the 2019 Fromage Montage? Click here!
IT'S WINE & DINE TIME!
Food & Wine Festival can be a bummer. You stand in line waiting for what looks like the perfect treat, and it's a bust. But fear not, dear friends, we compiled EVERYTHING you need (and the things to avoid!) to plan the ULTIMATE EPCOT Food & Wine Festival experience.
If you're planning a day or a week at the festival, we've got every performance, activity, and tasty nosh detailed out so you can make the most of your time and money. Listen, it's a tough job eating and documenting the nearly 200 bites and sips, but we do it all for YOU!
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Get More Updates, Tips, and Tricks to Help You Conquer the Food & Wine Festival
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Will you be cheesing it up at Food and Wine this year? Tell us in the comments!Â
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What U.S.-made, small producer cheeses are being offered as part of the cheese crawl, and/or incorporated into Emile’s food preparations. For example, I’m in Maine, and the artisanal cheese offerings are wonderful. One producer in particular, Lakin’s Gorges Cheese, in Waldoboro, Maine, with all-original recipes, even including a seaweed/bladderwrack cheese called “Rockweed.” So, is there any representation for smaller producers one way or another? Or, even individual States?
J. Wrighten, when the menus for the Food and Wine Festival are released, Disney is usually decent at including location information. I’m not sure that they’ll reflect the small producer cheeses you’re referencing; I feel like cheeses tend to be less specific on menus.
Hello, DFB Sarah> Good to know Disney makes the attempt to acknowledge. It is fascinating how individuals have vastly different experiences. Being a lover of unique cheeses, I know, for example that Chef’s of superb standing, like Jonathan Cartwright, for example, make a point of utilizing original, artisanal cheeses, and putting the name right on the menu, both honoring the source and educating the happy diners. Why, recently, he had Lakin’s Gorges Rockweed, which includes seaweed, flown to a dinner in Bermuda. (I saw the menu online. There is is. Full attribution. Ah that I could have been there).
Lakin’s Gorges Cheese, owner/cheesemaker, Allison Lakin, for example, has a special feature on her social media, ‘How Chefs use Lakin’s Gorges Cheese’.
And that’s just one example. I don’t think it is unique to Maine or the Northeast that Chefs give full source notation, and usually producer name right there on the menu. It’s wonderfully fun, and adds even more pleasure. I’m sure you’ll see this along the way. Cheers!
Dear Moderator – I apologize if my response to DFB Sarah was too specific and not in keeping with this blog. I just wanted to offer an example of how chefs do, indeed, get very specific about the cheeses they use, and place on their menus, and did not want to give any inaccuracies, so only wrote what I knew was 100% accurate. I’m sorry. I’m not a blogger. I don’t read many blogs. I got swept up in the whole Cheese Crawl adventure story. Cheers.
J. Wrighten, I agree; knowing where the cheese (or wine or protein or vegetables) comes from is a great educational and existential opportunity. I know Disney does identify the location of their wines and beers during the Festival, but I don’t think they tend to identify the cheeses. If they do, it’ll be on the menus when they’re released. Being a born and raised Mainer, I appreciated your mention of the state in terms of artisanal foods.