Food and Wine around the World!

The 2018 Epcot International Food and Wine Festival is right around the corner, starting on August 30, 2018 and going through November 12, 2018. There is always so much to do and see, (not to mention taste!) at this staple Epcot festival.  One of my favorite things to do is to check out all the various food booths that circle World Showcase, not only to look for returning favorite dishes (hello Belgium Waffles!) but also to look at what new tidbits are being offered. This year’s new offerings including the Impossible Burger Slider, with wasabi cream and spicy Asian slaw on a sesame seed bun (A vegetarian dish), as well as a New Brunswick Slider, which is a “Pot Roast Style” beef brisket on a potato roll.

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The Impossible Burger Slider – hooray for a Vegetarian Dish! 

In addition to the new food, there’s over some exciting new events being offered, including Sunday Brunch With the Chef. This experience includes a brunch buffet followed by a conversation with some of the most recognized chefs in culinary television. I’m a big fan of both Chef Art Smith and Chef Carla Hall, who will both be a part of this event.

One of the other things I always look forward to at the Food and Wine Festival is checking out the new merchandise, and this year is no exception. I can never resist the trash can shaped salt and pepper shakers that are released each year, and I’m sure I’ll be adding to my collection again with this year’s cute design. Figment is once again the honorary mascot for the Food and Wine Festival, and is being featured on various merchandise including coffee mugs and the exclusive Dooney and Bourke purse.

Of course, no visit to the Food and Wine Festival is complete without checking out the Eat to the Beat Concert Series, which has over 30 different acts performing at the America Gardens Theatre.  Along with some traditional returning favorites like Sugar Ray and Tiffany, this year has some fun new acts coming to the stage, including 98 Degrees and Vertical Horizon.  Don’t forget you can always book an Eat to the Beat Dining Package where you can you can eat at select restaurants and have reserved seatings for the concert being offered that night.

What event are you looking forward to the most at the Food and Wine Festival? Will you be watching for a certain band at Eat to the Beat? Let us know in the comments below and don’t forget to contact Adventure is Out There Travel for all your Food and Wine booking needs.

Time for some Hocus Pocus!

Without a doubt, fall is my favorite season, and Halloween is my favorite holiday. I especially love seeing the fall decorations come out at Magic Kingdom at Walt Disney World. The fall wreaths of Mickey Mouse and various pumpkins on the roofs of Main Street make me want to have hot apple cider and plan my Halloween costumes.

But my favorite part of Halloween at Walt Disney World is Mickey’s Not So Scary Halloween Party. This hard ticket event is the perfect way to get your spooky on with a special parade, fireworks show, and stage show starring my favorite witches, the Sanderson Witches from the 1993 movie Hocus Pocus.

 

The witches sing, cast spells, and have some special Disney villains join them on stage! I can’t wait to see the Sanderson Sisters again this year.

The parade and fireworks during Mickey’s Not So Scary Halloween party are also a great way to celebrate the season. Not only will you get the theme song “Boo to You” stuck in your head (in the best way possible), but you’ll also get to see some of your favorite Disney characters dressed up in their Halloween best. My personal favorite is seeing the Headless Horseman ride down Main Street at the beginning of the parade, representing one of my favorite Disney shorts, “The Legend of Sleepy Hollow”. The gravediggers from the Haunted Mansion, scraping the pavement with their shovels is always a treat as well!

 

But the part my kids like the best about attending Mickey’s Not so Scary? The candy! There are various treat stations set up all around Magic Kingdom where your candy bucket will be filled with lots of sweets. Check the park map as you walk into the park to see where these candy stations are located.

Will you be going to Magic Kingdom to see the decorations? Do you want to go to Mickey’s Not So Scary Halloween Party? Let us know in the comments below!

Food and Wine 2017 Bucket List

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Good morning all you Disney fans out there. It’s an exciting time of year as Food and Wine  menus have been released.   Those above pictures are just some of the offerings that Epcot’s International Food and Wine festival have to offer.

I can understand how planning for food and wine can be so stressful but my wife and I have made into a game. This will be our fifth food and wine festival that we have attended.  There are a ton of resources out on the web that will help you plan your food and wine trip. Our favorite website that we frequent is allinwdw.com, Bob who runs the website along with Doug and Dennis from wdwmainstreetpodcast.com our true foodies just like my wife and me.

So in the spirit of food and wine my wife and I has each created our food and wine 2017 bucket list. Here they are,  let the stretchy pants  be warned. We will be back “HOME” Sept 22 – Oct 1 and attending the festival at least 5 days out of our trip. I will be tweeting @evanmethuen and doing facebook live from Epcot during the festival.

Disney Food & Wine List:

Melissa’s List 42 items strong 

Active eats:
◦ Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers and Green Onions

Africa:
◦ Spinach and Paneer Cheese Pocket with Mint Raita

Australia:
◦ Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion and Snap Peas
◦ Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut

Belgium:
◦ Beer-braised Beef served with Smoked Gouda Mashed Potatoes

Brazil:
◦ Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca
◦ Pão de Queijo: Brazilian Cheese Bread

Canada:
◦ Canadian Cheddar Cheese Soup served with a Pretzel Roll
◦ “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)

Cheese studio:
◦ Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce

China:
◦ Chicken Potstickers

Chocolate Studio:
◦ Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel

Coastal Eats:
◦ Baked Shrimp Scampi Dip with Sourdough Baguette

Craft Beers:
◦ Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich

Earth Eats:
◦ Ricotta and Zucchini Ravioli with Rustic Tomato Sauce
◦ Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
◦ Peanut Butter and White Chocolate Mousse with a Caramel Drizzle

Farm Fresh:
◦ Crispy Chicken with Griddled Cornbread and Red Eye Gravy

Flavors from Fire:
◦ Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
◦ Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions and Blonde Ale Beer Fondue featuring BelGioioso Romano and America Grana Cheeses

France:
◦ Boeuf Bourguignon, Purée de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes

Germany:
◦ Schinkennudeln: Pasta Gratin with Ham and cheese
◦ Apple Strudel with Vanilla Sauce

Greece:
◦ Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki
◦ Spanakopita
◦ Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon

Hawaii:
◦ Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
◦ Passion Fruit Cheesecake with Toasted Macadamia Nuts

Hops & Barley:
◦ Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast
◦ Freshly Baked Carrot Cake and Cream Cheese Icing

Ireland:
◦ Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread
◦ Warm Chocolate Pudding with Irish Cream Liqueur Custard

Islands of Caribbean:
◦ Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce

Italy:
◦ Absolut Penne: Vodka Sauce with Shrimp
◦ Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit

Mexico:
◦ Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce and Grilled Scallions on a Corn Tortilla

Morocco:
◦ Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce

New Zealand:
◦ Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs*
◦ Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée

Patagonia:
◦ Beef Empanada
◦ Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF)

Thailand:
◦ Marinated Chicken with Peanut Sauce and Stir-fried Vegetables

Evan’s List

I have 57 items I would like to try this year.  I am more of an adventurous eater than my wife, that’s my nice way of saying I LOVE FOOD

Active Eats – NEW!
• Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
• Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)

Africa
• Berbere-style Beef Tenderloin Tips with Onions, Jalapeños, Tomato, and Pap (GF)

Australia
• Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas (GF)
• Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF)
• Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut

Belgium
• Beer-braised Beef served with Smoked Gouda Mashed Potatoes

Brazil
• Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
• Crispy Pork Belly with Black Beans, Tomato, and Onions (GF)
• Pão de Queijo: Brazilian Cheese Bread (GF)

Canada
• Canadian Cheddar Cheese Soup served with a Pretzel Roll
• “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF)

The Cheese Studio, Hosted by Boursin® Cheese – NEW!
• Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce
• Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with Cold Arugula Salad and Aged Balsamic

China
• Beijing Roasted Duck Bao Bun with Hoisin Sauce
• Spicy Chicken Bao Bun
• Black Pepper Shrimp with Garlic Noodles
• Chicken Potstickers

Coastal Eats – NEW!
• Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
• Baked Shrimp Scampi Dip with Sourdough Baguette
• Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-Chipotle Butter Sauce

Flavors from Fire – NEW!
• Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
• Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and America Grana Cheeses
• Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
• Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust

France
• Boeuf Bourguignon, Purée de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes
• Crème Brûlée à la Confiture de Framboises: Crème Brûlée with Housemade Rasberry Jam (GF)

Greece
• Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki
• Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus, and Feta Cheese Dip with Warm Pita
• Spanakopita

Hawai’i
• Kalua Pork Slider with Sweet and Sour DOLE® Pineapple Chutney and Spicy Mayonnaise
• Grilled Tuna Tataki with Seaweed Salad and Pickled Cucumbers and Wasabi Cream
• Teriyaki-glazed SPAM® Hash with Potatoes, Peppers and Onions and Spicy Mayonnaise

Hops & Barley
• Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast

Islands of the Caribbean
• Jamaican Beef Patty with Mango Salsa
• Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (GF)
• Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce

Italy
• Crispy Calamari with Spicy Pomodoro Sauce
• Costoletta di Agnello alla Marchigiana: Braised T-Bone Lamp Chops and Potatoes with Vidalia Onions, Thyme, Bay Leaf and Lamb Jus
• Absolut Penne: Vodka Sauce with Shrimp
• Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate, and Candied Fruit

Mexico
• Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce, and Grilled Scallions on a Corn Tortilla
• Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco, and Crema Mexicana

Morocco
• Kefta Pocket: Seasoned Ground Beef in a Pita Pocket
• Spicy Hummus Fries with Cucumber, Tomato, Onions, and Tzatziki Sauce
• Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce

New Zealand
• Lamb Meatball with Spicy Tomato Chutney
• Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
• Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée

Patagonia
• Beef Empanada
• Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF)

Spain
• Charcuterie in a Cone with a selection of imported Spanish Meats, Cheeses, Olives and an Herb Vinaigrette
• Traditional Spanish Paella with Shrimp, Mussels, Chicken, and Crispy Chorizo (GF)
• Seafood Salad with Shrimp, Bay Scallops, and Mussels, Extra Virgin Olive Oil, White Balsamic Vinegar, and Smoked Paprika (GF)

Thailand
• Marinated Chicken with Peanut Sauce and Stir-fried Vegetables
• Seared Shrimp and Scallop Cake with Cold Noodle Salad
• Red Hot Spicy Thai Curry Beef with Steamed Rice