Uncategorized
What’s on the menu for the 2015 Epcot Flower & Garden Festival
We here at Disney Diary like to think of Epcot’s annual spring extravaganza as the Flower & Garden & Food & Wine Festival. We look forward to the garden-inspired menus at the Outdoor Kitchens almost as much as the character-inspired topiaries around the World Showcase Lagoon.
Today we got a taste of the menu at the upcoming festival, which runs March 4-May 17 this year.
Here’s what to save room for:
Botanas Botánico Outdoor Kitchen
- Cachapas (a sweet yellow corn pancake) with farmer’s cheese
- Seafood ceviche with shrimp, scallops
- Grouper with mango and avocado
The Smokehouse: Barbecue and Brews Outdoor Kitchen
 |
| Disney Parks Blog |
- Pulled pig slider
- Beef brisket burnt ends hash with white cheddar fondue and pickled jalapeños
Urban Farm Eats
- Quinoa vegetable naanwich with arugula pesto and oven-dried tomatoes
- Kale salad with dried cherries, almonds and goat cheese
Pineapple Promenade
- Spicy hot dog with pineapple chutney and sriracha mayo
- Frozen desert violet lemonade
- Sparkling pineapple wine
- Berry tea cocktail
Taste of Marrakesh
- Harissa chicken
- Vegetarian falafel with cucumber tomato salad and tahini
Hanami
 |
| Disney Parks Blog |
- Fruishi, a “sushi roll” filled with fresh fruit and raspberry coconut rice
Primavera Kitchen
- Limoncello Panna Cotta
Florida Fresh
- Shrimp and stone-ground grits with andouille sausage
- Watermelon salad with pickled onions, baby arugula and feta cheese a
- Florida blueberry and lemon curd tart
Fleur De Lys
- Confit de Canard (pulled duck confit)
- Macaron Guimauve à la Fraise (strawberry marshmallow macaron)
Lotus House
- Beijing Candied Strawberries
Jardin de Fiestas
- Tacos with achiote marinated pork.
