We know there seems to be a day for pretty much anything this days, but a day devoted to that favorite libation of Jack Sparrow seems a natural one to celebrate!

So yes, Dear Dedicated Readers, it’s time to celebrate National Rum Day!

Mmmm... rum...

Mmmm… rum…

August 16, 2015 is the official National Rum Day, but the Harem & I started celebrating (and recipe testing) several days ago…

To backtrack a bit, I was contacted a while back by Caliche Rum with several recipes and an offer to try out their brand, so who am I to turn down an offer like that??? We tried a few recipes that sounded appealing, and here are our favorites:

 

Cali Strawberry Daiquiri

Cali Strawberry Daiquiri

 

Cali Strawberry Daiquiri

2 oz Caliche Rum

1 oz Fresh Lime Juice

¾ oz Agave Nectar

1 Fresh Strawberry

Garnish: Strawberry

In a shaker, combine all ingredients, then lightly muddle the strawberry. Shake vigorously until well chilled.  Strain into an ice filled rocks glass and garnish with strawberry.

I really liked this – compared to most versions (very thick and/or frozen), this was a lighter tasting drink and great for a hot summer day!

 

Cali Gold

Cali Gold

Cali Gold
2 oz Caliche Rum
1 oz Fresh Lime Juice
1/4 oz Fresh Pineapple Juice
¾ oz Simple Syrup
3 – 6 Cilantro Leaves
Garnish: Cilantro Leaf

In a rocks glass, combine all ingredients and lightly muddle Cilantro leaves. Top with crushed ice or preferably nugget ice. Garnish with a cilantro spring.

This turned out really nice! A simple, fruity concoction with the herbaceousness of cilantro… I’ll make this one again for sure!

 

Cali Intense

Cali Intense

Cali Intense

2 oz Barrows Intense Ginger Liqueur

1 oz Caliche Rum

Add club soda (or seltzer water for fewer calories) and fill over ice. Optional: Garnish with Lime.

Okay, I’ll admit I didn’t use the Barrows Liqueur… had Domaine de Canton Ginger Liqueur on hand, so I used that… and this turned out to be the most popular drink among the Harem!

All these recipes were winners, and I wouldn’t hesitate to suggest you try one (or all!) of them on National Rum Day (or any day, for that matter)!

Now I’ll admit I may not be the biggest expert on rum, but I did sample the Caliche on the rocks as well as in the old standby of rum and (diet of course) coke, and thought it was pretty dang tasty! Next time you find yourself in need of a bottle of rum (and with the holiday upon us, you just might!), it’s worth giving this brand a try… they have a nice web site (with even more recipes) if you want to give it a look…

Thanks to Caliche Rum (and in effort of Full Disclosure, I was given the samples free of charge, but all opinions/comments are strictly mine and objective) for providing the sample and recipes…

Okay kids, back to the bar! See you soon!

 

Once again it’s time for one of our favorite made-up holidays, National Tequila Day!

Tequila Thyme Lemonade

Tequila Thyme Lemonade

July 24th is celebrated as National Tequila Day, but Dedicated Readers will know that pretty much everyday is NTD around here!

Okay, so let’s celebrate with a drink recipe, shall we?

Tequila Thyme Lemonade

Most of the goods... be sure to use your best rocket-shaped cocktail shaker!

Most of the goods… be sure to use your best rocket-shaped cocktail shaker!

2 oz  Silver Tequila (break out the good stuff for this…)

1/2 oz  Lemon Juice (fresh-squeezed of course)

1/2 oz  Simple Syrup (you know how to make this by now, don’t you???)

2  Generous Lemon Wedges

6  Sprigs of Fresh Thyme

It's simple as syrup...

It’s simple as syrup…

Put the lemon juice, one of the lemon wedges, five of the thyme sprigs and the simple syrup into your shaker and muddle to break down the lemon and thyme. Add the tequila and a good handful of ice or two and shake until well-chilled (or until the darn shaker gets so cold you can’t hold the sucker any longer!).

Hope this isn't too much of a strain for you...

Hope this isn’t too much of a strain for you…

Take a spiffy glass and add some fresh ice. Strain the tasty liquid into same…

"i'm ready for my close-up..."

“I’m ready for my close-up…”

Garnish with the remaining thyme and lemon slice, take a couple of pictures, and drink away!

Tequila Thyme Lemonade

Tequila Thyme Lemonade

Since it’s predominantly tequila (and not like that’s a bad thing…) this is a slow-sipping beverage, but it doesn’t seem too strong at all. Tart and refreshing, this is a great drink to celebrate National Tequila Day on a steamy day in July!

This recipe came from Total Wine, so a big two thumbs-up to them! Hope you try and enjoy this! Please be sure to Like and Share with your adult-beverage-loving friends!

Back to the kitchen (with a stop at the bar on the way…), see you again soon!

 

Wine Enthusiast Magazine has published their 2015 list of 100 Best Wine Restaurants in America, eateries they identify as this year’s top spots to eat and drink across the country. In the August 2015 issue you can find this year’s annual list that features interviews with star chefs and sommeliers.

WineCover

And there’s a WDW restaurant listed in the top 100!

Those who have dined at Jiko in the Animal Kingdom Lodge won’t be shocked at its’ inclusion on this list of the best places to wine and dine! According to the piece Jiko houses the largest foreign collection of South African wine. The list contains approximately 120–140 selections, several exclusive to Jiko.

 

Jiko

Above is a photo from the article showing one of the signature appetizers at Jiko, grilled wild boar tenderloin with mealie pap and chakalaka which they recommend to pair with Spice Route’s 2011 Chakalaka from South Africa. And from personal experience I can say this is one fine dish!

You can click here to see the Jiko listing, and here is the complete list of the top 100.

Now I’m thinking about a trip to Animal Kingdom Lodge… open the wine please!

Apple Margarita

Apple Margarita

With lots of apple varieties on sale and in season at the market, it got me to thinking… and of course Dedicated Readers will assume my thoughts went to how to use them in a margarita… and they would be correct!

And it’s been a while since I’ve given you a Margarita of the Month (maybe I should change it to Margarita of the Season?), so lets dive right in!

Apple Margarita

1/2 Cup  Apple Juice (if you have a juicer, making your own fresh juice would be ideal!)

4 Tbl  Silver Tequila

3 Tbl  Lime Juice (fresh squeezed)

2 Tbl  Triple Sec

1 Tbl  Agave Syrup (or Simple Syrup)

Salt  for rim of glass if desired

Slice of Apple for garnish if desired

Mix them up...

Mix them up…

Moisten the rim of the glass with a piece of lime and salt the rim – set aside.

Throw everything (except the garnish of course) into your cocktail shaker and add a big handful of ice… shake ‘er up good until the outside of the shaker gets frosty.

Shake 'n strain...

Shake ‘n strain…

Strain into the prepared glass (on the rocks or neat – your call) and garnish with a slice of apple…

Apple Margarita

Apple Margarita

then drink up!

This makes two pretty stiff drinks (or one for me…), and since it has all that apple, it’s gotta be a healthy drink! Right???

Give it a try, share your thoughts, you know the drill…

Back to the bar, and the kitchen! See you soon!

 

If you enjoyed this post, please be sure to “like” and “share”!

It’s almost Classic time!

October 23, 2014

The Fifth Annual Food & Wine Classic at the Swan and Dolphin Resort at Walt Disney World is just around the corner, and I’m getting excited! The event runs on Friday and Saturday with the restaurants from the resorts providing food items (some will change from night-to-night, some remain the same both nights) and tons of wine and other adult beverages being offered. You can buy a wristband that allows you unlimited servings of everything, or buy individual tickets to purchase items as you like (not the best deal). There are also several seminars offered (for an additional fee) during the weekend.

In anticipation of the upcoming weekend (October 31 & November 1, 2014, by the way…) I thought we’d take a pictorial look at last years event to whet our virtual appetites… so let’s dive in!

Classic

Banners on the breezeway heralded the event…

Booths

Booths in the afternoon before the onrush on Friday

The calm before the storm...

The calm before the storm…

Edamame Relish and Lemongrass Foam...

Edamame Relish and Lemongrass Foam…

and grilled chicken...

and grilled chicken…

combine for Cabana's Chicken Yakatori dish

combine for Cabana’s Chicken Yakatori dish

Chefs from Shulas

Chefs from Shula’s served the same item on both Friday and Saturday…

Carved Prime Rib with Roasted Garlic mashed Potatoes, Horseradish Creme Fraiche and Watercress

Carved Prime Rib with Roasted Garlic Mashed Potatoes, Horseradish Creme Fraiche and Watercress

Wine

There was more wine to try than you could shake a glass at… over thirty (!!!) booths with most offering one red and one white varietal

Big Fish

A Really Big Fish…

sign

outside the Todd English booth.

Prepping the Nitro Miso

Prepping the Nitro Aioli Miso Cracklings…

composing the dish...

that go along with…

the final dish

the final dish of Tuna Tartare.

Happy, happy guests...

Happy, happy guests soon filled the walkways between and around the Swan and Dolphin resorts

Garganelli with Veal Cheek Ragu from Il Mulino

Garganelli with Veal Cheek Ragu from Il Mulino

Chefs from Kimonos preparing Friday nights dish...

Chefs from Kimonos preparing Friday nights dish…

Dragon Roll with Crispy Shrimp, Tuna and Avocado

Dragon Roll with Shrimp, Tuna and Avocado

Sake-to-me???

Sake-to-me??? If you didn’t want wine with your sushi, you just had to step next door to sip some sake courtesy of Ty Ku.

Texas-Style Beef Brisket from Cib's Smoke Shop

Texas-Style Beef Brisket from Cib’s Smoke Shop

A selection of sweets from pastry chef Laurent Branlard

A plate of sweets from pastry chef Laurent Branlard on Friday

DSCF5215

Both Friday and Saturday Picabu offered a selection of tacos…

Beef, pork and veggie tacos...

Beef, pork and veggie tacos…

and stuff to spice them up with!

and stuff to spice them up with!

If you don't want wine with your tacos, perhaps beer would pair better.

If you don’t want wine with your tacos, perhaps beer would pair better… there were two beer kiosks with different options each night. There will be a separate beer garden this year with even more brewed selections and food (for an extra charge, of course).

Lamb Gyro from the Fountain

Lamb Gyro from the Fountain

Blackened Fish Sandwich with caramelized onions and old Bay Remoulade from Fresh

Blackened Fish Sandwich with caramelized onions and Old Bay Remoulade from Fresh

On Saturday Garden Grove served Fish 'n' Chips: Beer-battered Sustainable Bass with Tartar Foam and Vinegar "Chips"

On Saturday Garden Grove served Fish ‘n’ Chips: Beer-battered Sustainable Bass with Tartar Foam and Vinegar “Chips”

And yes, there was pork...

And yes, there was pork…

lots and lots of pork!

lots and lots of pork!

Handcrafted Bacon with Black Eyed Pea Puree and Maple Fluid Gel

Handcrafted Bacon with Black Eyed Pea Puree and Maple Fluid Gel from Cib’s was perhaps our favorite item on Saturday… and you could have as much as your arteries could handle!

Yellow Fin Tuna rolls were the Saturday selection from Kimonos

Yellow Fin Tuna rolls were the Saturday selection from Kimonos

Shrimp being seared...

Shrimp being seared…

for the Shrimp "n" Grits from bluezoo

for the Shrimp “n” Grits from bluezoo

And to wrap up the evening...

And to wrap up the evening…

a trio of desserts from Chef Branlard

a trio of desserts from Chef Branlard.

This really is our favorite event during Food & Wine Festival time, and maybe our favorite event of the year period! Bonnie and I will be there for sure (along with other members of the Harem), and we hope to see you there as well! If you’re going to be there, please be sure to say so in the comments below!

For more info on the Classic, go to the event website!

If you enjoyed this post, please be sure to “like” and “share”!

 

 

IMG_4710

This past week saw the opening of the 2014 version of the Epcot International Food & Wine Festival, and not surprisingly, we were there!

Promo filming going on in the new Puerto Rico area early on Thursday

Promo filming going on in the new Puerto Rico area early on Thursday

I was there on Thursday for the soft-opening day along with Papa Harry and Mama Ginny, and Miss Bonnie joined us for the festivities on Friday and Saturday.

New Patagonia booth before the opening

New Patagonia booth before the opening

I thought I’d share a few pics and initial thoughts on some of the new stuff at the festival, so let’s dig in, shall we?

Food & Wine display at Epcot entrance

Food & Wine display at Epcot entrance

The entrance display is much less elaborate this year than it has been in the past. All the elements look to be recycled from prior displays.

No bog here...

No bog here…

And in the area that formerly held the Ocean Spray cranberry bog sits a few more recycled items and a salad-tossing Mickey topiary.

If you need a brewed libation to start your tour of the food booths, you won’t find the craft beer kiosk in it’s usual location at the beginning of the World Showcase…

Craft Beer is located inside the Odyssey building this year

Craft Beer is located inside the Odyssey building this year

you’ll have to take a detour to the left and enter the Odyssey.

Pour me a beer... or four...

Pour me a beer… or four…

Inside the (thankfully!) air-conditioned space you’ll find ample tables and seating…

Beer Flight and Craft Beer Snack Mix

Beer Flight and Craft Beer Snack Mix

and, of course, beer (and there is something different about beer at the festival this year, more on that later…)! And this year some food items as well are being served alongside the brews.

Spicy Pimento Cheese Dip (top) and Muffuletta Pinwheels with House-made Pickles

Spicy Pimento Cheese Dip (top) and Muffuletta Pinwheels with House-made Pickles

I really liked the nicely spicy pimento cheese (must be the Southern Boy in me) while Bonnie loved the snack mix that’s served gratis with any beer purchase (oddly you get one nice size serving with a single 6 ounce brew, and the same amount with a flight…) and she also thought the pickles alongside the Muffuletta Pinwheel were perhaps the Best-Pickle-Ever!

Around the World Showcase there are two expanded/highlighted areas this year…

Main entrance to Puerto Rico area

Main entrance to Puerto Rico area

Puerto Rico sits in the area behind the Desserts and Champagne booth (Promenade Refreshments during the rest of the year)…

Brazil!

Brazil!

while Brazil has taken over the large area that has been home to the Belgium booth in recent years.

Seating area adjacent to the Brazil booth

Seating area adjacent to the Brazil booth

Colorful flags fly over the seating area and the new booth is covered in bright tiles…

Oddly, the sign above the booth says "Introduced 2014"... but there was a Brazil booth in 2013... and even before that...

Oddly, the sign above the booth says “Introduced 2014″… but there was a Brazil booth in 2013… and even before that…

A close-up view of some of the tiles that sure looks like, of all things, a Coelacanth! Would sure be more interesting if they were serving those instead of Tilapia! But then, I guess Coelacanth aren't exactly sustainable (and also from no-where-near Brazil...)...

A close-up view of some of the tiles that sure looks like, of all things, a Coelacanth! Would sure be more interesting if they were serving those instead of Tilapia! But then, I guess Coelacanths aren’t exactly sustainable (and also from no-where-near Brazil…)…

There were live musicians in both Brazil and Puerto Rico during the weekend… a very nice touch…

Guitarist in Brazil area

Guitarist in Brazil area

we’ll see if it lasts past the opening weekend.

Recipe, and a little "health note" posted at the Africa kiosk

Recipe, and a little “health note”, posted at the Africa kiosk

At several of the kiosks, the storage boxes have recipes from Robert Irvine printed on them.

Desserts & Champagne Menu

Desserts & Champagne Menu

For the first time in recent years, not all the bubbly beverages at the Desserts and Champagne booth were from the Moet & Chandon label…

This is what a $32 glass of Dom Perignon looks like

This is what a $32 glass of Dom Perignon looks like

Block & Hans

Block & Hans

In the American Adventure, Block & Hans has forsaken beers sales now for wine.

Block & Hans Menu

Block & Hans Menu

And getting back to beer…

Brewer's Collection Menu from 2013

Brewer’s Collection Menu from 2013

let’s look at the Brewer’s Collection menu from last year…

Brewer's Collection Menu from 2014

Brewer’s Collection Menu from 2014

and compare to this year… notice anything???

Yep, up until this year beer drinkers could chose from a 6 ounce, 12 ounce or even 22 ounce glass (and a 24 ounce flight of four 6 ounce taps), this year all festival beer locations are serving exclusively 6 ounce glasses, and the flights total 16 ounces (four 4 ounce glasses). When I queried a cast member if this was a method to keep the drunks a bit more in line (which it most certainly is), she gave me the well-prepared answer that the festival was intended to be a “sampling” event, and the smaller servings was simply going “back to the roots” of the event. Actually I think this is fine, I liked when they added the 6 ounce servings a few years ago exactly for the reason that it allowed me to sample more beers without getting too bloated or blotto (at least early in the day…). It’s also worth noting that when they first added the smaller servings that didn’t really jack the price for them (only about a quarter extra on average), and somewhat surprisingly they kept prices the same this year. Regular (year-round) beer locations, BTW are still serving 12 ounce beers.

Souvenir Wine Glasses

Souvenir Wine Glasses

Since they don’t now have a vehicle for selling the 22 ounce souvenir beer glasses, Disney has added a souvenir wine glass (for an extra $4) with a wine purchase at the kiosks (or you can just buy the glass if you like). The glasses are heavy plastic and hold about 8 ounces, they are sturdy and a reasonable size for home use, so not a bad price for a Food & Wine remembrance.

Cookbooks, mugs, towels and more...

Cookbooks, mugs, towels and more…

And don’t fall off your chair, but there is a ton of new merch for the 2014 festival! The cookbook this year features recipes from not only the Food & Wine Festival, but also ones from Flower & Garden and the Holidays around the World (so they will get to sell it year-round I imagine…).

The 2014 festival poster

The 2014 festival poster

Beers continue to be a big theme with “Brews Around the World” showing up on several pieces of merchandise, including tee shirts…

Front of "Brews..." Tee

Front of “Brews…” Tee

The backside of "Brews..."

The backside of “Brews…”

there’s even a women’s cut this year.

The ladies version

The ladies version

And yes, Dear Dedicated Readers, there was some food too…

Kielbasa and Potato Pierogi and an O.K. Beer (I guess not a great beer, just an ok one...) from Poland

Kielbasa and Potato Pierogi and an O.K. Beer (I guess not a great beer, just an ok one…) from Poland

so here’s some pics of some of the new items…

Mocequa de Pescado (Tilapia with Coconut Lime Sauce), Pao de Queijo (Cheese Bread) and a Xingu Black Beer from Brazil

Mocequa de Pescado (Tilapia with Coconut Lime Sauce), Pao de Queijo (Cheese Bread) and a Xingu Black Beer from Brazil

The tasty insides of the Pao de Queijo

The tasty insides of the Pao de Queijo

(you can find the recipe for these goodies in the post Let’s Cook! Pão De Queijo – Brazilian Cheese Puffs)

Florida Grass-Fed Beef Slider with Pimento Cheese and a Sam Adams Octoberfest

Florida Grass-Fed Beef Slider with Pimento Cheese and a Sam Adams Octoberfest from Hops & Barley

Ensalada de Carrucho (Conch Salad) and Medulla Light Beer from Puerto Rico

Ensalada de Carrucho (Conch Salad) and Medulla Light Beer from Puerto Rico

Beijing Roasted Duck in a Steamed Bun with Coppola Su Yuen Reisling and Su Yuen Red Wines from China

Beijing Roasted Duck in a Steamed Bun with Coppola Su Yuen Reisling and Su Yuen Red Wines from China

Griddled "Yard Bird" and Pepper Bacon Hash with an I-4 IPA and Eroica Riesling from the Farm Fresh booth

Griddled “Yard Bird” and Pepper Bacon Hash with an I-4 IPA and Eroica Riesling from the Farm Fresh booth

Potato Pancake with Smoked Salmon and Seared Sea Scallop with Spinach-Cheddar Gratin and Crispy Bacon from Scotland

Potato Pancake with Smoked Salmon and Seared Sea Scallop with Spinach-Cheddar Gratin and Crispy Bacon from Scotland

Escargot Tart in France

Escargot Tart in France

A trio from Japan (top to bottom): Tuna and Salmon Spicy Hand Roll, Chirashizushi (Salmon, Shrimp, Crab and Egg Omelet over Seaweed Salad and Rice), Teriyaki Gyoza Bun

A trio from Japan (top to bottom): Tuna and Salmon Spicy Hand Roll, Chirashizushi (Salmon, Shrimp, Crab and Egg Omelet over Seaweed Salad and Rice), Teriyaki Gyoza Bun

Inside the Teriyaki Gyoza Bun

Inside the Teriyaki Gyoza Bun

Green Lip Mussels and a Kim Crawford Pinot Noir in New Zealand

Green Lip Mussels and a Kim Crawford Pinot Noir in New Zealand

And how was the food? Everything we tried was anywhere from good to great… The Sea Scallop from Ireland and the Bacon Hash from Farm Fresh were definitely our top two of the new dishes we tried this weekend, both rated a wish-I-could-have-more-right-now status. I liked the Slider with Pimento Cheese much more than I expected, and everything in Brazil was a winner… Nothing in Japan was transcendent, but all were good (with the Chirashizushi being the most interesting), and I’d gladly down any one of them again… the Conch Salad in Puetro Rico was very flavorful, but it was a very small portion of the salad atop quite a bit of rice… the small items in Craft Beers were all pretty good, with the Pimento Cheese being my favorite…

All in all, it was a great start to a record-long Epcot Food & Wine Festival! There’s still a lot of dishes to try, and we’ll have many other things to share and discuss over the next several weeks… so…

We’re back to the kitchen, and back soon to the Food & Wine Festival! See you soon!

If you enjoyed this post, please be sure to “like” and “share”!

Welcome!

2013 Food & Wine Festival display at Epcot main entrance

With the 2014 version of the Epcot International Food & Wine Festival just around the corner, I thought we’d take a quick “compare and contrast” of last year’s food items to what’s being offered this year…

New Zealand Booth at the 2013 Festival

New Zealand Booth at the 2013 Festival

To many, if not most, festival-goers the food booths around World Showcase are the main draw. And each year everyone wants to see what’s new to try (and what favorites from the prior year have disappeared), so let’s look at some numbers…

A new item in 2013, the Potato & Leek Waffle with Braised Beef will return this year

A new item in 2013, the Potato & Leek Waffle with Braised Beef will return this year…

I took a look at the items offered in 2013 at the kiosks and the list of what we’ll see in 2014….

but the Youki Tofu, also new in 2013, won't be making a comeback this year (and probably not too many people will be upset...)

but the Youki Tofu, also new in 2013, won’t be making a comeback this year (and probably not too many people will be upset…)

and crunched the numbers…

The Luscious Lamb in the the Australia booth first featured a crunchy potato topping in 2012, and it was the same in 2013 and will be this year as well... no arguments from me...

The Luscious Lamb in the Australia booth first featured a crunchy potato topping in 2012, and it was the same in 2013 and will be this year as well… no arguments from me…

okay, there wasn’t much crunching involved, and I didn’t really double-check the numbers, and I was sampling a new Margarita of the Month while I was doing it…

Hope you didn't like the Scallop with Peppers, Tomatoes and Hearts of Palm that was served in the Brazil booth last year... it's been nixed this go-round...

Hope you didn’t like the Scallop with Peppers, Tomatoes and Hearts of Palm that was served in the Brazil booth last year… it’s been nixed this go-round…

so do hold me to any hard statistical analysis or expect 100% accuracy…

The Cheese Koisk is a no-show this year, but there will be a all-new Cheese Plate at Hops & Barley...

The Cheese Koisk is a no-show this year, but there will be an all new Cheese Plate at Hops & Barley…

I looked strictly at the food booths around World Showcase (not the Festival Center, Coffee Carts, etc.) and what I counted was: items that stayed exactly the same; items that will be 100% new (which should roughly equal the number of items that disappeared from last year); and items that are basically the same, but have had changes made to the sauce, side, etc. (admittedly there were a few “judgement” calls here…).

Don't cry for Argentina... even though the kiosk will be gone, you can still get yourself an empanada at the new Patagonia booth

Don’t cry for Argentina… even though the kiosk will be gone, you can still get yourself an empanada at the new Patagonia booth

And what did I come up with?

There are 37 items that will be the same as last year, 4 that have had some change made to them and 32 totally new food offerings at the kiosks in 2014…

And I'm still a bit bitter about the "Shrimp on a Stick" being dropped from Singapore last year...

And I’m still a bit bitter about the “Shrimp on a Stick” being dropped from Singapore last year…

To me that’s a pretty good turnover – you have to have plenty of old favorites from year-to-year (think of the riot that would ensue if the Cheddar Cheese Soup went away in Canada, even though everyone seems to complain about the portion size each year…) and a certain amount of items that probably were liked well enough to keep on for at least another year… getting over 40% new items to try sounds like a pretty good mix to me (your thoughts?). And with 73 food items (even though 2 or 3 are simply a candy of some sort), there should be plenty of things to spend time in line for!

Not to mention the booze…

Block & Hans, which has been featuring craft beers year 'round, will be serving wines during the Food & Wine Festival

Block & Hans, which opened during the 2013 festival, and has been featuring craft beers year ’round, will be serving wines during the 2014 Food & Wine Festival

And speaking of the booze, no, I didn’t try to count all the changes there as it started getting into a lot more judgement calls (some booths had basically the same wine varietals being offered, but from different producers… it started to give me a headache… I’m expecting a big enough headache as it is from trying all the drinks!), but overall there does look to be lots of new adult beverages to try.

Don't spill!

Don’t spill!

And yes, there are plenty of flights (multiple beer combos of course, as well as tequila and Scotch) to be found this year, and there does look to be a few more mixed drinks than in the past (can you say Tzatziki Martini in Greece?).

If you want to peruse the booth menus for this year, you can see them over at the Disney Food Blog.

The new things I’m especially intrigued by include the Duck in China (as well as the Coppola wines there), the Bacon Hash at Farm Fresh, the Fish with Coconut Lime Sauce in Brazil and pretty much everything in Puerto Rico!

Hope we'll see you there!

Hope we’ll see you there!

Anything you’re particularly looking forward to trying? Put your Food & Wine Wish List in the comments!

As always, we’re back to the kitchen, and soon we’ll back at Epcot!

See you soon!

 

If you enjoyed this post, please be sure to “like” and “share”!

 

 

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