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Food Time: 2026 EPCOT International Flower & Garden Festival Food Guide
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On This Episode
It’s almost spring time and that means that it’s time for EPCOT’s International Flower & Garden Festival! Get ready for a botanical bounty of snacks from Trevor’s least favorite festival dish, conch fritters, to a garden’s worth of new dishes that make this Tom and Trevor’s favorite time of year. As the guys virtually trek around all of the EPCOT neighborhoods, they’ll guide you through the best booths and the treats that are almost too pretty to eat. While Food & Wine may get all the attention, the vibes (and the food) at Flower & Garden are in a league of their own. Whether you’re looking for a seasonal favorite or just want to hear the guys debate the best festival eats, this episode serves up the most flavorful grub EPCOT has to offer.
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Transcript
Introduction & Disney Food Discussion
00:00:08
Speaker
Food time. Foodies are here, so our mission is clear. It's food time. Food time. Team food is ready unless it has dairy because it's food time.
00:00:22
Speaker
Food time. With Tom and Trevor, this take forever because it's food time. time. Food time. Food and wine, we have the time.
00:00:34
Speaker
Because it's food time, food time.
00:00:48
Speaker
It's food time. Welcome to
Flower and Garden Festival vs. Food and Wine Festival
00:00:50
Speaker
Food Time by Welcome Home Podcast. I'm Tom. This is Trevor sitting next to me here. and We're here to talk about Disney food as always. And this is actually one of our favorite festivals, I'd say, Trevor. I know one that you and I have both done most on yeah ah many times.
00:01:04
Speaker
Yeah. Multiple times. Yeah. Yeah. i I think, yeah, Flower and Garden is probably the the one I've been to most just because of timing when we travel to to Disney.
00:01:14
Speaker
And I mean, honestly, I think I know I like it a lot. I i like the the colors, the topiaries, the food, you know, everything about it. My wife also like she she really loves Flower and Garden festivals. Yeah. I think i'd say it's favorite. I what's not to love, right? You have all sorts of cool booths. You've got all these topiaries. You've got these cool exhibits. You've got, you know, the butterfly garden.
00:01:36
Speaker
i mean, all of it is just great, right? It's just such a great atmosphere. Yeah. And this
Merchandise and Epcot's World Showcase Tour
00:01:41
Speaker
is no offense to food and wine. Obviously, food and wine is the marquee, you know, ah festival of Epcot.
00:01:48
Speaker
But it's... yeah You know, it's food and wine is like, it's good in its own right. for it is It's different. Like it's, it it it has its own merits, but I just, the vibes of Flower and Garden, I think, you know, sorry, you you can come for me in the comments if you want, but the the vibes of Flower and Garden are better. I don't think anyone's coming for you because I feel like a Flower and Garden is one of the favorite amongst Disney fans, especially, you know, of the festivals. People love Flower Garden.
00:02:20
Speaker
I kind of want to learn, like, I know people will, people have their favorites and I, you know, it's, it's all, you know, nothing serious, but you know, you know, come at us if you, if, if, come out of say the comments if ah if, ah if food and wine is better, you know, let, let's hear it. But I, I think, you know, vibes wise flower and garden. I also i mean, listen, any festival I really enjoy. i think a lot of people really love Festival the Arts, too, and are sad that it's such a short festival. Like, they should make that one longer. yeah know they They really should. But, you know, it is what it is. We're here. Flower and Garden starts on March 4th.
00:02:55
Speaker
ah So it's coming up here soon. It's it's ah it's a little bit longer than than Festival of the Arts is, a couple months. ah Not like Festival the Arts, it's like five weeks, six weeks. And then, of course, you have ah food and wine after that. But, you know, Trevor, first of all, I want to mention, you know, we've got I've got my my new Food Time shirt here, ah you know.
00:03:15
Speaker
Yeah, you know, I i forgot to – I meant to get yeah one ordered, and I haven't gotten one ordered yet. So I need i need to get on that. If anybody wants their own Food Time shirt or hat or fanny pack, I think we also have a fanny pack for this. You can get this this shirt yeah on on our on our store. is ah It's store.welcomehomepodcast.co. So you go check that out. You can also just go to our our website, welcomehomepodcast.co and click on the button that says a store and that'll get you there as well. This shirt's only like $17, $18.
00:03:45
Speaker
seventeen eighteen bucks said it's it's They're very good shirt, so ah check them out. This is the very first one that that was made and I can't say how much I enjoy it. I love it. It looks snappy. does. It looks good. so anyway,
CommuniCore Plaza Food Reviews
00:03:57
Speaker
let's get into it though, Trevor. Let's start talking some food right ah and get into this. So...
00:04:04
Speaker
once All right. um So where we? We're starting. OK, so for for context of this, I assume we're going to do this kind of like touring around World Showcase. So, you know, we kind of start from the yeah um kind of start like, you know, if you're coming into Epcot, you're going to the left of the ball.
00:04:23
Speaker
um Going towards Odyssey. like Like you're going towards the Odyssey side towards Mexico side. Is the way this is going to go? Yeah. Yeah, pretty much. yeah For the most part. Okay. Yeah. Okay.
00:04:35
Speaker
all right just Just for people that, you know, you know the the the list of what we're going through is going to be like as if you're walking around World Showcase. to I think i hope that, may I mean, listen, we will we will mention every single booth that we we are going to ah and before we before we talk about it. So let's start, though. Let's start, Trevor, in World Celebration. Okay, let's let's get started over here World Celebration.
00:04:58
Speaker
And this is over by CommuniCorp. Well, this is in CommuniCorp Plaza. Okay, so... <unk>ll We'll start over there. yeah We're going to start with a returning item, which is the conch fritters. Now, for those of you who haven't watched Food Time before, we are ah going to mostly skip over the existing things that are not new things. we're mostly only But Trevor has something to say about the conch fritters. I like that you started with the conch fritters. like Let's just get it out of our fritters out of the way. We're not...
00:05:28
Speaker
These were not good. I had these. These were the worst thing I had at Flower and Garden Festival. Full stop. Sorry, if you like conch fritters, good for you.
00:05:39
Speaker
i did not enjoy these. i Yeah, they they were not my favorite thing by a long shot. I think you felt mildly ill afterwards, if I remember correctly. yeah I did. yeah yeah This was the only time that I ate something at Flower and Garden. And I ate a lot of different things.
00:05:54
Speaker
And this was the only time that it made me not feel good afterwards. And it wasn't because I'd eat like this was like in the middle of the day. I hadn't eaten like a ton of food. As soon as I ate this, I was like, I do not feel good. And it took
New Booths and Returning Dishes
00:06:07
Speaker
me a little while to get over it. Something about conch fritters. Don't agree with me. So, so, so, well, thankfully it didn't ruin my day, but yeah you know, it, it, it cost me about an hour of my, um my pleasure in, in Epcot. So, so, okay. There's only, we can only go up. Well, the Florida fresh menu, luckily for you, Trevor, it does have a new item over Communicore Plaza. And that is a blackened fish slider. Uh, this has a, this is a fried green tomato and Cajun remoulade on a brioche bun. Uh,
00:06:40
Speaker
It looks pretty basic, but I mean, it does look good. mean, but you know, if it's a blackened fish slider, you know that there's a lot of flavor in that. Oh, I'm sure there is. Yeah. Right. Like it's like, like, you know, you know, blackened seasoning. It's, it's very, you know, it's, it's got some spice to it, but I think that like, I would take this over the conch fritters. Of course you would. Right. After your bad experience. But I mean, but also like, I know, I know also like, you know, I know you don't like fish necessarily, but but I think I would argue that this would be like the fish looks like maybe I'm guessing like a halibut or something like that. I can't you can't exactly tell from that. But the slider. So I mean, maybe they whatever you just have. I don't know. Yeah, mean, yeah, it may depend on what's what's might might be a tilapia might be something that, you know, whatever is available at the time. they don't want to commit to one particular fish because you could you could trade out fishes, fishes. You could trade out fish for in this type of of of meal. Right. So, yeah, it looks very well. It looks good to me. Yeah. And there's, you know, a nice a nice thick fried green tomato on the bottom of that. Like I said, it's very basic looking, but it does look good. It looks like it's well done.
00:07:59
Speaker
I feel like you could have like two or three of these and you could count it as a meal because it's kind of, you know it's kind of balancing everything. Like you you get the fish, you get the the tomato, you know, a little bit of lettuce and you get to go you're good. Right. So. So that's the new item at the the Florida Freshman ah booth there. But we do also have a returning strawberry shortcake. which is just a pretty straightforward strawberry shortcake. It's interesting to me that they put this as their main image in the in the you know overall image that they do. Because usually they put something that's like... Yeah, new something new or more elaborate or something. that This is just something that's returning and it's you know a very basic, straightforward strawberry shortcake. So...
00:08:40
Speaker
But it looks good. That's the thing that this looks really good. And it's it's kind of ticking all the boxes for like springtime um dessert flavors. Right. Like a strawberry shortcake is like, yeah, you know, I I would get that in between everything else. i'm trying Absolutely. So yeah we're going to we're going to move over to the Epcot Farmers Feast menu, also a communicator hall. Now, there is nothing new here this year. So we have a grilled asparagus that's returning.
00:09:08
Speaker
you know, returning dish there. And also a scallop ah with some, you know, so spring
Sunshine Seasons & Beach Grub Reviews
00:09:14
Speaker
pea risotto. So that's a returning item. And then also a dessert, of course, a blueberry crumble cheesecake, which is, you know, put this one on there. This one's very visually appealing. You know, it's got.
00:09:25
Speaker
Yeah, that that's very was a blueberry lemon zest serve like that alone. Like like that. That sells a very figment. But there's a lot of figments going on. Yes. Yeah. it Yeah, it it does. It does have a trail off from Festival of the Arts into like, you know, Figment, Purple. Yeah. All that. I'm honestly surprised like that they could have they could have put a a Figment chocolate wafer on this. that They could have, right? they couldve the Figment is know is the mascot of Festival of the Arts, right? So. Yeah. i
00:09:57
Speaker
Oh, you can still come to food and wine. You know, it's more like ah it's more Orange Bird going on here. Right. Like, you know, and by the way, that is the early blue menu, which is March 4th to April 5th. Those three items are on.
00:10:09
Speaker
Then they have the springtime menu with which picks up on April 6th through May 10th. And again, there's nothing new here. So this is ah heirloom tomatoes, fresh mozzarella, really pretty just simple, you know, tomato mozzarella kind of dish here.
00:10:22
Speaker
Uh, but also a grilled beef strip loin, uh, with, you know, it's got a little tomato risotto on there. and then also a peach cobbler, which like I like a good peach cobbler. I'm not a huge peach fan, but in a cobbler setting, you know,
00:10:36
Speaker
Let's do that. I mean, that sounds good. Yeah. It's there's nothing wrong with keeping some reliable returning. I agree. favorite Yeah. I agree. Especially communicor. and They've been doing kind of like this festival favorite thing, you know, where they've had like, like where they're just doing returning favorites kind of thing. so it's It's the easy place to go and get stuff that you know, like if if you're not sure what to get, you can always hit up Communicore for, you know, reliable, good stuff that be vetted popular and dishes, I guess. Yeah. But we're going to.
00:11:08
Speaker
Except the conch fredders. Just stay away from the conch. Trevor's warning you. I'm going to hate on them as much as I can. want someone in the comments to say that the conch fredders was their favorite thing for the festival because that would make me really happy. Yeah. I mean, that's fine. That's fine if it is just was a bad experience. That's understandable. That's all it is. understand. I get it.
00:11:28
Speaker
But we do we're going to move over to World Nature now ah if for a new booth, Trevor. We got a new booth. And that is the ah the Nectar. is Nectar hosted by Advent Health. ah And this is over at the at the land kiosk in World Nature. And so we have two different versions of a Poke Bowl here.
00:11:47
Speaker
One ah that is a plant-based version and one that is the tuna. I'm going to assume that this one is the tuna poke bowl because I can see the tuna. That is yeah the tuna one. Yes, I can see tuna on the top there. Adamame, avocado, mango, pickled red onions, seaweed salad.
00:12:01
Speaker
I don't know how to say that. Frikake? Okay, look at that. got it right. And umami sauce on a bed of sticky rice. My wife absolutely loves poke. She would tear this apart. Oh, yeah. Yeah. Pokeballs are one of my favorites, too. that This is ah there we have a ah place nearby that I get pokeballs from. This is very much in line with what I would order from there. So, yeah, easy win for me. I don't even need the vegetable version. I will happily take a tuna. This is a legit pokeball, too. I mean, it's this is all the things you would get. at Yeah. Yeah. Yeah. It's.
Brunch Cot and Connections Eatery Highlights
00:12:34
Speaker
It's ticking all the boxes, right? Like it's, it's all those flavors, you know, um I, I honestly like um a lot of places don't put mango into the poke bowls. I think it's actually a great way to like balance and it right and up a little bit. yeah yeah Yeah. It gives a little bit of sweet and, you know, you know, you know ah it just adds another layer of flavor to it. That makes that makes sense. Now you can, so you can also get this without the tuna. So it's the exact same thing. Just no tuna. If you want to make it a plant-based dish and you don't want to eat the the tuna piece. So what you know,
00:13:03
Speaker
if if that if you're play if you're If you're a vegetarian or you know and you don't eat tuna, this is that's a good option too. But there's also a new dessert here, Trevor, too. This is also a plant-based dessert. ah It is a coconut panna cotta.
00:13:16
Speaker
And this ah is with a cherry, ah I don't know how to say that, joli, joli, joli, and a matcha crumb topped with a citrus cookie, plant-based meringue, and flower confetti.
00:13:30
Speaker
This looks very fancy. This almost feels like it should be in a Festival of the Arts. You know, like, Yeah, this is looking to me like a little terrarium. Yeah, it does. Yeah, it looks like a terrarium. Almost. Yeah, like, you know, those little dome terrarium things. It almost feels like you could be selling this at the exit to Living with the Land. Yeah, and this at the Land Kiosk, so there you go. Yeah. Yeah.
00:13:54
Speaker
but like it It feels like as you get off living with the land, like they should hand you one of these. you here's your Here's your terrarium, your edible terrarium. Yeah, yeah yeah exactly. yeah I like it. They're definitely going for that, for sure. They're going for that terrarium look, I think. think that's what they're trying to do here. It does look good. I'm just wondering, this feels... I'm not going to say it feels difficult to eat, but it looks very small. I feel like you need a really small spoon to really get in there, unless you're going dig it out with the cookie, but the cookie...
00:14:24
Speaker
that's That's what I would be doing is I would be, you know, that cookie looks like you're you're just scooping stuff out with the cookie and like kind of eating down the cookie. But then, yeah, eventually you will need a spoon. That cookie looks like thin enough, though, that it's going to snap. Like if you put any sort of pressure on it, you know, it's just know you're just going to be cookies just going flip. It's like it's like a queso in a tortilla chip. It just breaks off and you're like, oh, no, I got to fish it out now.
00:14:47
Speaker
ah Yeah, I don't know that this is heavy enough Yeah. that it like, it seems relatively light as far as, um, desserts go. so Yeah, I mean, and also, you know, we're looking at this like they're going to serve this in this tall glass thing. I don't think it's good. I think it's going to be served in a much shallower but sure dish is my impression. Like the the hard part is, is that a lot of times, you know, what they're showing on the website, how it gets served to you is not how it gets served on the website. I mean, that that is true. Like, and, you know because they're taking like, you know, glamour shots of these things. They and when they're not always the most practical. Yeah.
00:15:26
Speaker
Yeah, I mean, if they send this to me in a cup, you know, just like... Just kind of drinking out of there. Just slowly drinking out of the cup. Yeah, yeah. I don't think... I don't know. It might be too thick like that. But yeah. So there's also drink here too that I just had to put on here because I kind of... It's basic, but it kind of is fun. It's called the Frozen Island Escape. It's a Minute Maid peach and mango smoothie featuring an Outshine frozen mini fruit pop.
00:15:55
Speaker
So it's a it's basically just a peach and mango smoothie, but they just, you know, threw an ice pop on the top through a through it through an ice pop in the middle of it. that That's kind of a weird.
00:16:07
Speaker
I mean, i've I've never thought to like dunk like an ice pop into my drink. I mean, I feel like they've done these before, though. Like, this is not... I don't i feel like is the first time I've seen them do this. but i'm I'm just... But it's I like it, though. it's kind of neat. I just... i do wonder, though. Like, i'm yeah'm assuming you just have to eat the... Do you eat the ice pot first? Or do you... Well, would it melt if it's sitting in a smoothie, though? and I mean, it would...
00:16:32
Speaker
Well, I mean, it would it would kind of, it would slowly start to melt, but I feel like by the time you're like, if you're drinking the smoothie first, you're going to just end up with, you know, yeah, halfway down, you've got ah an ice pop kind of in your face as you're trying drink. melts in the hot Florida sun and the stick ends up in the bottom and then you end up yeah drinking it accidentally.
00:16:49
Speaker
yeah but I mean, I assume, yeah, I'm just, I'm just eating it. And then like, as I'm finishing up, I'm drinking the half melted smoothie. Yeah, I'm not a big ice pop fan, so I would probably want it to melt just so it could get like mixed in and then I could, you know, go from there. But I don't know. that maybe That's just me.
00:17:06
Speaker
Or you could, I mean, you could just break it off the stick and just mix it into your drink anyway. Yeah, you could do that. Yeah. yeah All right. Well, moving on to the Sunshine Seasons menu. There's just one thing here on the Sunshine is sunshine Seasons. That's awesome.
00:17:19
Speaker
Oh, so we're over at... We're still there. We're still the land. We're still at the land, we have one food item that's over at the land here on Sunshine Seasons. I always have a hard time saying that. I feel like it's a tongue twister.
00:17:31
Speaker
um But this is a Mickey-shaped lemon violet macaron.
00:17:37
Speaker
Hmm. All right. I mean, it's... I guess... I assume it's got to be fairly big because macarons are usually like not... or they're like Well, really, this is three in one, right? Because you have the... Yeah, you have one big one in the middle and then you got the two Mickey ears on the outside.
00:17:55
Speaker
And then there's like a little flower of some sort. They don't really say what the flower is made out of, but it's clearly like a chocolate or something. Violet, I'm guessing. Oh, yeah.
Odyssey & Honey Bistro: Beignets and Honeycomb Bowl
00:18:06
Speaker
Maybe. don't know. But yeah, I mean, it's it looks...
00:18:10
Speaker
the only thing about like lemon stuff is that like, it kind of looks a little too close to like vanilla for me. Like it just looks a little uninteresting, but I guess like for me, like vanilla is not my favorite go-to flavors. Like when I look at this, I know it's, I know it says lemon violet, but I'm like, I'm kind of equating it to You know, it's like it it doesn't seem like it would be interesting, but I'm sure it probably has some good. I love anything. i really like a lemon flavor. And I feel like I don't I don't know if I've had anything violet before, though. Like, I'm i'm assuming it bo balances out the lemon really nicely. But I really like lemon. I mean, I'll i'll eat anything lemon. I would eat this for sure.
00:18:47
Speaker
And this feels like it fits nicely and in in in sunshine seasons. Look at that. i guess I got through it. Yeah. yeah it It fits that aesthetic for sure. does. It does. So you want to move on over now to the beach grub menu, which I'm sure you're going to be excited about, which is the which is the walkway between a world showcase and the imagination pavilion. I think we all can envision where that is. ah You know, if you you go po you go by that little walkway there, that right before you get to Canada, right?
00:19:17
Speaker
Yeah, there's there's like three or four booths that are kind of along that walkway. yeah so So we got the beach grub menu. ah Oh, wait, there's one more. Oh, wait, there was one more thing. I totally we moved on too quickly, ah Trevor. But this is this this is a returning item. So cool to look at is the orange cream milkshake from ah from Sunshine Seasons. But we will continue moving on here to to the beach grub. And this is another returning item. This is a seafood bake, Trevor.
00:19:43
Speaker
Yeah, I think we talked about this last year and you were like absolutely turned off by this and it looks, it looks okay. I mean, I'm not, I'm not a huge fan of shellfish per se, but I mean, it looks all right. If you're into it. I'm sure. i Yeah, sure. This is, this is my wife's dream right here. It's my nightmare. So.
00:20:03
Speaker
I mean, that the shrimp and the, the, uh, what's that? Sausage looks like in there and corn. Yeah. I mean, yeah, it's. I don't see anything wrong with it. It it looks like a pretty standard bake finish sure that you get.
00:20:16
Speaker
Also returning is a grilled street corn on the cob, which I love street corn. yeah ah So i would I would get this. I would absolutely get this. This looks delicious, by the way. Nicely grilled. It's got the the garlic ah the the garlic spread on there with ah some some of that cheese. and Is that what that is? I thought i thought that was butter. It's savory garlic. Yeah, I guess. Yeah.
00:20:41
Speaker
But there is a just a quick way too much butter. It does. But straight listen, this street corn is I mean, this is good stuff right here. So they do have one new item that Trevor that is a dessert. And that is an orange cream bar.
00:20:52
Speaker
Do you want to read this one? I mean, you can. ah So an orange cream bar with a vanilla bean orange mousse covered in a chocolate shell with marshmallow. meine yes hu Interesting. i i was on board until the chocolate shell. It's actually the chocolate shell that throws me off a little That's interesting. What throws you off about that?
00:21:13
Speaker
I don't... Like, chocolate and orange together does not make sense to me. I just... Those aren't two flavors that I enjoy together. So, if this was just like... If it was like an orange or even like a white chocolate shell, like something... It could be a white chocolate shell. They didn't specify... I guess, yeah, they didn't specify. I assume like a milk chocolate or a dark chocolate shell. I mean, but white chocolate would make more sense in this application, though, right? Because, you know, yeah, because you're doing like the orange cream thing. The white chocolate, I feel like, would be like the regular chocolate would overpower that flavor and not fit in.
00:21:50
Speaker
I
World Showcase Booths Exploration
00:21:51
Speaker
don't know. It doesn't really say, so I can't i can't tell you. But, I mean... yeah I mean, i I'm assuming like as if it tastes like an orange creamsicle, then great. But if yeah, if there's like chocolate thrown in the middle of that, I think that that kind of I'm here for anything orange cream, like creamsicle flavor. It's one of my favorite things. If there's a creamsicle of anything, I will almost always get it. I love creamsicle flavor. So that's I mean, you can't go wrong with that.
00:22:17
Speaker
There is also a drink here too, Trevor, that is new, and that's a strawberry basil lemonade, which is a lemonade with strawberry hibiscus syrup garnish with basil. Non-alcoholic, but I mean, listen, a basil strawberry lemonade, that's like that's a good combination right there. Yeah, I mean, I feel like it doesn't, I mean, the strawberry hibiscus would probably come through more than the basil, I feel. Yeah.
00:22:45
Speaker
I mean, it which, yeah, I mean, i'm ah I'm sure it'd be fine. I'm just, I i feel like ah the basil feels very much like just a garnish. It doesn't feel like it's doing a lot. basil with lemonade? Oh, that combination is great.
00:22:59
Speaker
I've not had a lot of basil with lemonade. That's not something that's served around here. So maybe I just haven't tried the right stuff yet. It isn't served here either, but it's that the lemon basil kind of flavor is like just in general a really nice flavor. So, but I feel like this would be a very refreshing drink on a hot Florida day.
00:23:21
Speaker
I mean, yeah, i'll you're right. i would I would have to assume that if if I was there and it was hot, I would be just down for anything lemonade. Yeah, but yeah it's...
00:23:32
Speaker
Anything that's going to cool you down. Yeah. Like said, I just, the, the, the basil part is it's just, I'm not saying it's wrong or anything. I I'm just saying it, it confuses me because I not had basil in my drinks. yeah I get that. I get that before. So I get that. yeah So yeah continuing on that same walkway, as we mentioned, there's multiple boosts there. There's the yacht grub menu.
00:23:53
Speaker
Yacht grub. ah We have a returning item, which is a dips ah a dips and chips, which I would say chips and dip, but you know, whatever. Dips and chip. yeah ah This is returning. i mean, what are you going to say?
00:24:06
Speaker
the the the The dips are the star. That's why it's dips and chip. yeah but The chip is really just... You're not selling the chips. The chip is there as a vehicle for the dip. That's that's all. it's It's a delivery method. That's is. But, you know, there's there's a caviar thing and a caramelized onion dip and ah pimento cheese and pickles as well. So a nice little selection there, right?
00:24:28
Speaker
There is a new item, though. Do you want to read this one, Trevor? This is the captain's board a selection of cheeses and cured meats with seasonal accompaniments, which means that this is not going to be the same every time that you order i mean Yeah, they say because they say seasonal. So it means whatever is available.
00:24:47
Speaker
This looks like the most like. Boring charcuterie board. I mean, it's just a small charcuterie board. That's all it really is. i mean, you know, it's not, you're right. It's not exciting, but I, you know, you've got some cheese on there. You got some meat, you got a couple of pickles. You got, you know, that's, that's it.
00:25:06
Speaker
You got some crackers. Like, yeah, it's, I could get this at my grocery store. I don't know why I'm getting this at Flower and Garden. i agree with you because I go to Flower and Garden to have things that are different, you know, and this is, just like you said, it's just a charcuterie board. It's not anything super special. That's not to say, listen, if you like a good charcuterie board, you know, go at it, man. Like, go get it. But...
00:25:29
Speaker
Yeah. and And like, so, okay, the hard thing is about this, you know, I'm sure they're putting effort into picking, you know, cheeses and meats that are complimentary to each other on a charcuterie board do matter. You know, you know, you want to make sure that you're, you're, you're setting it up in such a way that it's enjoyable. But like, I guess where, you know, going to my local deli, there is a large selection of cheeses, a large selection of meats. So it's like,
00:25:56
Speaker
What they're picking out here, it's like you're you're not even telling me what it is. You're just saying like, like you know you know, we picked out some meat and cheese for you. Yeah. And it's like, I don't I don't know what it is.
00:26:07
Speaker
Am I gambling on this that you guys picked well? Or am I going to go get something that I actually know what it is? Right. Like this is. this This is like buying a a lottery ticket for your real lunch and hoping hoping that it's good. I mean, I would assume that they will, on the individual menus at the booth, whatever they have that particular time period, they will say, you know, what it is. But I don't know. Yeah, because like from an allergy standpoint, like they they do have to know everything that they're serving from from an allergy standpoint. But it's like.
00:26:43
Speaker
Yeah, I just like looking at this. I'm like, yeah, I could, you know, I could have gone and got this from the grocery store. I don't, I don't need this. That is an understandable point. So we are done with the Yacht Grub menu. Right. ah We are, we are continuing to move on here. We're moving over to the Swirled. I don't know why I'm throwing an SCH in there. Swirled Showcase. Swirled Showcase. They got to stop with the alliteration in this, Trevor, because it's messing me up. Yeah. All right. So this is also still same walkway.
00:27:10
Speaker
ah ah This is mostly just they've got soft serve and a waffle cone, you know, vanilla, blueberry, dull whipped peach. That's the basics there. And then they have a lemon sorbet and a waffle cone. But they also have this thing that we are showing right now, which is ah a liquid nitrogen honey marscapone cheesecake. So that they're doing that literate night liquid nitrogen nitrogen thing again. But again, this is a returning item, so we're not going to spend too much time on it. But ah this is, you know, it's a cool looking thing. Again, i would have i if we're going to put a returning dish on the main page, this looks nicer than that that strawberry shortcake does.
00:27:44
Speaker
But, you know, whatever. i mean, I... It's more mysterious because like, like the liquid nitrogen gives it an air of like, Ooh, you know, there's some science-y stuff going on here. yeah i I can see where that, I can see where that's like potentially a turnoff for some people. So that's probably why they didn't go with this one. But yeah, you're right. This is a far more interesting dish.
00:28:08
Speaker
Um, just because of the fact, you know, you know, dipping anything in liquid nitrogen is an experience and, And, you know, that that alone is enough to to get me in the door and go, yeah, try it. The little nitrogen thing is always like, it's like every sci-fi movie from your youth or whatever. It's like every time, anytime you're seeing like anything s science-y, it's that that liquid nitrogen kind of like ah hazy smoke thing.
00:28:29
Speaker
i I'm eating this out of the food replicator on Starship Enterprise. Yeah, exactly. Exactly. yeah Now, Trevor, we're going to move on to my favorite named booth of the festival.
00:28:42
Speaker
Brunch cot, which is a great name for a booth. Brunch cot. Now, the first item on this is an avocado toast. That is a returning item. It feels like a very extra avocado toast.
00:28:54
Speaker
it's yeah it's bougie it is flowers and all sorts of stuff on top of it yeah but let's let's not waste time on that let's move on to the new dishes here uh which is this the shrimp and grits trevor let's why don't you tell us about this one okay so so this is a blackened shrimp and cheddar cheese grits with tasso ham gravy bell peppers onions and andouille sausage Um, I've never actually had shrimp and grits before, so I don't know. Like the flavor profile to me speaks like, like I've had gumbo. So I know, like, I know how like a, like a gumbo tastes. This feels like it's in that same ballpark, but then you have the, uh, the grits, which I don't,
American Dishes & New Lemonade Introduction
00:29:42
Speaker
I'm trying to figure out if grits are like close to mashed potatoes or i really know what, but yeah. Or if it's more like a, like a porridge or something. I'm not a big grits person, so someone can correct me, but good grits are huge. You know where I live? I mean, it's grits are everywhere. Yeah. And I know that it's, it's a very Southern dish. And I like, I'm for me, this is um like I said, because I've not had it, I'm very curious about it. yeah that And i i would I would try this. I don't know that I would. I'm assuming I would like it um because, it yeah you know, shrimp obviously is fine for me. It seems to have a lot of the like stuff that I've i've had before. I've just not had.
00:30:22
Speaker
like I said, the the grits part is the only thing that's throwing me off. Yeah, i mean, it. grits are also one of those things too if they're not made well they're not good like they need to be made well i remember what what movie was it where there was a whole discussion was it my cousin vinny they were talking about grits for like yeah but i i remember there was like a whole section in it talking about like the proper way to make grits and it takes like a certain amount of time and i i i honestly don't remember yeah i I'd have to look it up. But yeah, i you're right. i i know I know I heard at some point along the way that grits are very like it's it's something that you can mess up if you don't do it properly. But, you know, I assume Disney Disney is taking the time to correct prep it within.
00:31:08
Speaker
Yeah. Yeah. Within within reason. So, yeah. all right What else do we got at brunch? Oh, ah we so this is a really basic dish that they, you know, zhuzhed up a little bit. Right. It's ah they it's French toast. Right. But they threw some CT crunch on there. And then they I mean, they say cinnamon cereal cream and ink ah but, you know, clearly there's there's cinnamon toast crunch on there.
00:31:34
Speaker
And then there's also a cinnamon cereal cream and caramel sauce there as well. So they almost made it like a cinnamon toast crunch French toast, essentially. Right? I mean...
00:31:47
Speaker
yeah which you You can get French toast, cinnamon toast crunch. So it's like, okay, like that makes sense. but good from This honestly, like this this feels to me um like something that I would have made at 11 p.m. at night when I was like 18 years old.
00:32:08
Speaker
Like just, you're just like pulling stuff out of the, you you know, okay, we're, we're making cinnamon toast. I've bounced a cinnamon toast crunch. Let's put that on there. I got some ice cream. Yeah. like yeah yeah but I would, this is an item that I would get, like, this is what my daughter would probably end up eating. Right. Like my daughter would eat this. Like I would eat it too.
00:32:27
Speaker
yeah yeah I would have a bite of this for sure. I don't know. Like there, there's a lot of sugar going on there. I don't know if I would eat the whole thing at this point, but agree yeah,
00:32:38
Speaker
um Like I said, it just is funny because like it looks nice. Like, don't get me wrong. It looks nice. But the inspiration to me feels like standing in front of the pantry 11 o'clock at night. What do I put on a piece of cinnamon toast? Throw this on there. Okay. Yeah. This is good. This is good. Yeah.
00:32:54
Speaker
Pour some cereal on there. Yeah. Yeah. Yeah. yeah It's the pouring the cereal on at the end. It gets me. While you're eating handfuls of it yourself. You know, you're just just...
00:33:05
Speaker
yeah Exactly. ah The last item here is it's a returning item, but this has been coming. This has been there for years now, and it's just such a visually appealing shape. And that's the it it's so bright. It's the fruit cereal shake. And again, Disney's avoiding using ah the words of ah the you know branded things, but it's Froot Loops. OK, there's Froot Loops on top of it. they It tastes like Froot Loops. My wife got this one year at the at the Flower Garden a couple years back.
00:33:32
Speaker
And she really liked it because she really, I mean, if you like the taste of Froot Loops, it's a Froot Loop shake. That's literally what it is. So. Who doesn't like the taste Loops? sure people exist, Trevor. I'm sure. Okay. Yeah. Fair. Yeah. You're right. But I mean, I guess I've never met somebody that dislikes Froot Loops. And and know yeah, you know, if I was served it in a cup like this. Yeah.
00:33:54
Speaker
Yeah. Liquified Froot Loops. By the way. I'll have it with my Cinnamon Toast Crunch 11 p.m. snack. By the way, Brunch Cot is over by Test Track. We didn't say that.
00:34:05
Speaker
And the next one is also over by Test Track, which is ah Refreshment Station. This, I'm sorry, not Refreshment Station. Connections Eatery.
00:34:17
Speaker
Sorry about that. ah ah Connections Eatery. Refreshment Station, there is stuff there. There's a cherry float and all that stuff. There's yeah. Coke. I mean, yeah, it's Coke refreshment station. But we have the connections eatery menu. So we're going over to connections and we're going to take a look at a couple of things they have there. Now, this is a returning item. This is just a hot honey chicken sandwich.
00:34:37
Speaker
ah You know, they had this last year. I remember talking about this one, Trevor. ah And this is ah i mean' a good looking hot, hot honey chicken sandwich. I would eat this for sure.
00:34:48
Speaker
But we got a new thing. yeah So let's talk about that. All right. but This is a Pizza Bianca, which is two slices of freshly baked pizza topped with roasted wild mushrooms, garlic cream, mozzarella, cheese blend, truffle oil, and thyme. That's...
00:35:07
Speaker
That is fancy. I like it. Yeah. it's just It's just like a mushroom a mushroom cheese pizza. Yeah. Like, yeah, actually, that's kind of what I want.
00:35:19
Speaker
Like, i I don't eat a lot of pizza, per se. I mean, we we all know that. But when I do eat pizza, it's like... I don't like to get like crazy with the toppings. Like just like night. There's not even pepperoni on this. It's just mushrooms with a bunch of herbs. And it looks like a good blend of cheese. I would eat this without the mushrooms. Mushrooms throw me off. But without the mushrooms, the rest of it. I mean, i'm okay it does look good. And listen, Connections does have decent pizza. I've had the pizza there before. It's decent.
00:35:47
Speaker
So, you know, not my, it's not the best place to get pizza in Epcot, which, you know, the Annapolis is the best place. But, know, that's easy. But, you know, yeah, but it's good. It's good. know.
00:36:00
Speaker
But, but I will say this is, I feel like this is something that it's kind of crossing that line of, like I said, because it's a cheese pizza, like, yes, you're right. You know, you know, if you're not in it for mushrooms, it can be, that can be a turnoff, but this feels like something that is like,
00:36:16
Speaker
appetizing enough to kids as well, which like, you know, you know, when you're going around these booths, know, we're talking about like, you know, you know, as an adult, you know, I will try a bunch of different things, but kids are a little different. They don't always go for stuff. But if it's like, hey, you can just get them like a, you know, it's not a basic pizza, but it looks like a pizza that they would at least enjoy eating. That's a win. I think i think having this there is an option is a thing. Well, most kids, you could probably just be like, not tell them what's on it, and they would just eat it. My daughter would be like, yeah i got they would just eat it yeah what's that?
00:36:50
Speaker
What's that? what's that like That's how she rolls. That's mushroom. If I told her that, she's like, ew. She won't even eat pepperoni. Don't get me started on that. Oh, okay. Yeah. yeah my My son, it took him a long time to come around to pepperoni. He he now eats i love pepperoni. so Yeah, it's just...
00:37:09
Speaker
It's just, yeah, kids kids go through different phases with what they'll eat and what they won't eat. Now, we don't we don't usually talk about alcoholic alcoholic beverages beverages, but I thought that this was a really interesting one.
00:37:22
Speaker
So I wanted to talk about it because this is called the Garden Glimmer. It's ah Empress 1908 gin, dull pineapple juice, lemon juice, and an almond flavored syrup. And it has some sort of dried something on top of it. I don't know what it is.
00:37:38
Speaker
that's That's a dry pineapple. I wasn't sure. That is a pineapple. Yeah, but that is definitely a pineapple. It could have been like, i you know, I don't know. i It makes sense that it's a pineapple. It looks like pineapple.
00:37:50
Speaker
You're thinking like a flower. Yeah, but I mean, now that you say pineapple, it looks like piece of pineapple. But it's a very attractive looking drink. I mean, I'm not saying I would try this, but, you know, pineapple, lemon and then almond. It's just an interesting combination, you know?
00:38:05
Speaker
hey Yeah, I'm I'm guessing that ah the ah the gin is the the purple on top. Maybe. Yeah, is what I'm assuming. Maybe it's the almond flavored. i I'll admit I don't.
00:38:17
Speaker
Yeah, I don't drink a lot of gin, so I don't I don't know what it normally looks like. But yeah, I mean, kind of interesting. Yeah, interesting mix of flavors. But I mean, because it's alcoholic for me, it's it's kind of a pat or I would I would ask for the non-alcoholic. Understood. Understood. to Let's move over to the Odyssey, Trevor. So we're almost at World Showcase. We're not there yet. We're getting there. But we're at the Odyssey.
00:38:41
Speaker
now were we We made our way through through celebration. um or what's yeah World celebration, world all those areas. Now were we're making our way to the World Showcase. Yeah, we made it through the front of the park.
00:38:54
Speaker
We're on our way to World Showcase. and we got This is a returning item. This is orange sesame tempura shrimp. So that one's you know returning. but And as is this other one here, which is ah was a Lupia. Lupia?
00:39:10
Speaker
Okay. Yeah. It's they they look like spring rolls, but they look like taquitos to me. Yeah. They're taquitos. ah Okay. Yeah, I guess. Yeah, I would. They they look they look kind of yeah but but like but I guess yeah they're not going gas station taquito. So it's like take it up a level. um Yeah, but they got the yuzu sweet and sour. I'm sure they're good.
00:39:33
Speaker
It's got a bit of a lemony flavor to it. I'm sure that's good, but we do have a new way. So have a new one. Go ahead.
00:39:41
Speaker
Cinnamon beignets tossed in in lemon sugar with lemon glaze and a honey mead blueberry compote. So these are these are not your normal beignets. They got a little bit of extra going on with them. I i guess I don't know if there's purists around beignets and just having them with the powdered sugar and nothing else. I'm not about it. to Shove all you want on it. Yeah. I mean, it's Yeah, like this is, you know, they're definitely doing some extra here, but this is how you should do it. Like it's got it's got that, you know, you know, the lemon flavoring with the blueberry, you know that that's, you know, it's very bright. It's tangy. It's, you know, it's got a lot going on. And yeah, this is a
00:40:27
Speaker
I feel like, you know, there's three beignets there and, you know I have a family of three. We would still end up buying three separate orders of these because this doesn't feel like something you would share with anybody else. Yeah, no, that's that's that true. I'm actually, I'm just thinking to myself, Trevor, the beignet, the, I think this was a flower and garden thing was the beignets with the bacon on top of them.
00:40:47
Speaker
You remember those? the bacon ones? don't remember that. Yeah, think those used to be a brunch cut. Maybe that was a food and wine thing, though. That might be a food and wine thing. I don't... I could be wrong. Yeah, I'm trying to remember because I don't like... You had them with me. I don't see... You and I ate them.
00:41:04
Speaker
wait Yeah, did you and ate them when we were there together. then Oh, this was... Okay, this was like... okay this was you Sorry, I was thinking like last year. yeah This was years ago. No, but they had it last year. Right. Okay, yeah, I remember now.
00:41:16
Speaker
Right. Yeah, yeah. I remember now. They had it last year, though. But it could be food and wine. yeah yeah Yeah, this was... the No, because this was over by yeah this was over by test track that we had. but i' remember It was probably brunch cup, but that was though those are the binnies. So I'm i'm realizing now that they don't have those anymore. Maybe they took them away last year. I don't remember, but I seem to remember them having them last year. i just Time flies, Trevor.
00:41:39
Speaker
we got We got those. Those look delicious. I would eat those. That compote looks delicious too. it just that oh Overall, delicious looking. So we're where're we're also... ah There's a a return another returning item, which which is just a lemon tart.
00:41:53
Speaker
ah You know, so it's got a nice little lemon curd, blood orange of ah gel. Again, a dish that I feel like could have been on the front page. ah You know, on the on the front, on their... ever They can't all be on the front page, Tom. I'm just saying these all look better than the than the just the ah strawberry shortcake. Maybe they should have done a mosaic of a bunch of these instead of just selling one of them.
00:42:15
Speaker
That would mean i would have been worked. yeah But... Let's move on over to another returning booth, which is the Honey Bistro. have to say it that way. The Honey Bistro, which is hosted by the National Honey Board. And this is another returning one. Like I said, we're going back to that little walkway between the Imagination Pavilion and World Showcase. It's slowly inching our way to world showcase uh but we have one returning item which is chicken and waffles uh and this looked really this looked really good last year and obviously returning this year uh so that's a really nice looking dish but we do have this other dish which is a honeycomb bowl so i don't know if you want to do this one trevor but this one's the honey good yeah yeah
00:43:03
Speaker
It's herb quinoa, honey whipped goat cheese, poached apples, hot honey cauliflower topped with honey, with a honey tuile. So that's a tuile that's sitting on top, which.
00:43:15
Speaker
It's a very attractive. It's a very attractive tuile. It's very cool looking. Yeah. Like yeah it stands out. It's very like. yeah you know, when we talk about like science-y looking stuff, it's like somebody, somebody had to figure out how to make that.
00:43:30
Speaker
and And the fact that it's not like, yeah, the the fact that it's like, it's not just like a pattern, like, cause like you could do like a honeycomb where it's like, you have the backing and you do like the, just like print it on there or whatever. yeah Yeah. On something. This is like the fact that it's like, like,
00:43:47
Speaker
Punched out. Suspended. Yeah, like they're punched out. is That's pretty cool. yeah yeah very It's very interesting. And yeah, a lot of honey honey everything going on here. This is not the issue me, by the way. this is i'm I'm not eating this.
00:44:05
Speaker
Why? what's what What's not working for you? Definitely not a goat cheese fan. The rest of it I'm fine with. Just not a huge goat cheese fan and not a huge quinoa fan. Oh, okay. I mean, yeah, that that all seems to The first time I ever saw Kimo and Trevor is when I was at Animal Kingdom. I think it was at Boma for breakfast.
00:44:24
Speaker
And I saw that and I was like, what in the world is quinoa?
00:44:29
Speaker
you know Because, I mean, listen, I that's fair but they have i mean, it's it's kind of like rice. It's not. I feel like like there's not a lot to it. and If I'm going to have a breakfast thing, I mean, listen, you don't have to just have quinoa. I mean, quinoa, you can have any time. But I mean, I i don't know if I'm going ah to a breakfast buffet, I'm choosing eggs and bacon and, you know, that kind of stuff, not quinoa. But, you know, if you want to eat healthy, which I don't usually, ah then grab your quinoa. Sure. Sure.
00:44:59
Speaker
uh so anyway yeah let's continue on here that's an interesting looking dish would you eat this trevor or we yeah yeah yeah oh yeah totally yeah i i would be in on this for sure uh so heading over to the pineapple promenade menu this is near the port of entry so again we're almost at work showcase spicy hot dog this is from last year ah pineapple chutney and plantain chips whatever fine.
00:45:21
Speaker
yeah not and Not that interesting. yeah ah More interesting is over down at the trowel and trellis menu. Trowel and trellis is, is a again, we're doing the alliteration thing again. ah But this is over near Disney Traders, and they have a couple new items this year.
00:45:37
Speaker
And this is always a ah really interesting booth. But this one, they have a miso cola glaze sticky pork rib topped with spicy pickled peppers and peanuts.
00:45:48
Speaker
The peanuts are very interesting. That's a yeah lot of... That's that's a tongue twister for starters. But but yeah, it's a lot of flavors going on there. You got you got the miso and the cola. like that's ah That's a so ah savory and sweet yeah mixture.
00:46:08
Speaker
and then you know pork ribs. and then But then you've also got the spicy... And that went from the peppers. And then you got the peanuts in there as well. Like it's... This is kind of all over the place. but I'm there for it. I would eat this in a heartbeat. I mean, I guess the peanuts are really there, you know, a lot for the crispiness of it too. But I guess, that you know... i don't know. it's This just looks really visually appealing. But i it sounds like it would all be very tasty.
00:46:36
Speaker
Yeah. and Oh, for sure. Yeah. yeah These would... Yeah, these would be ah an easy like but this would be i would justify this as lunchtime ah like just to eat ribs. They're pretty nice sized ribs too. they They're pretty meaty. So they're not. Yeah, like you could you could feel pretty, you know, satiated from this, especially if you're going around the festival eating a bunch of different foods. um So but we also have another dish, Trevor.
00:47:06
Speaker
And ah this is a garden vegetable flatbread featuring borsing crumbles, garlic, and fine herbs cheese topped with roasted vegetables and arugula salad. This is not doing anything for me.
00:47:20
Speaker
Huh. I don't even think this looks visually attractive. I'm totally like, yeah, I'm i'm looking at it. I'm looking at it and I'm going it it's somebody threw a bunch of stuff on a flatbread. Yeah.
00:47:34
Speaker
But I don't know that they actually thought about what they were throwing on the flatbread. Like, ah so, okay, so it's a bunch of roasted vegetables. yeah ah You know, obviously they love putting the boursin on everything. um But then it's like, i mean, the arugula, I, you know, I guess it adds a bit of pepperiness to it. But like, this isn't even like a proper, like flatbreads are usually kind of positioned as,
00:48:04
Speaker
pseudo pizzas like yeah you know it's usually like of you've seen on a pizza i would never get a pizza that has this kind of stuff on it like yeah it's not it's like half a flatbread like it's not even cut it's just like yeah yeah the way yeah the way they're serving it it's it looks like ah like a garlic stick almost but it's got a bunch of stuff on top the crust also looks underdone yeah it looks pale it just the whole it does yeah it just is pale like The whole thing.
00:48:33
Speaker
Yeah, they they didn't put it And think that's part of the problem is that because they got the roasted vegetables and everything, I don't think that like they're they're obviously cooking the flatbread and then put everything else on top after it's been cooked. So it...
00:48:45
Speaker
you're kind of killing any like enjoyment that you would get from cooking a flatbread, right? Exactly. so Well, we do have another, we do there. Yeah. but That's, that's the the front runner for least appealing. agree with you so far. Now this is the returning item, which is the chocolate mousse terrarium. It's got the matcha crumb and the chocolate soil. We talked about this one last year for sure. It's a nice looking dish. ah And I, you know, if you're wanting a, some chocolate mousse, I feel like it's probably a good option for you. Right. I mean, it's, it's a nice looking thing.
00:49:15
Speaker
All right. So continue. Oh, wait, this is one more. There's ah this ah a drink here, too. So this is ah this a botanical slush, ah which is, you know, all right looking, you know, again, nothing nothing exciting. All right. that that Yeah, that that's, certain again, nothing returning. Yeah. Okay. Now...
00:49:34
Speaker
So, wait, you you went the other way. i thought we were going to Mexico. No, we're starting in Canada. We're going the wrong way. We're going the wrong way. I thought i thought i thought we were going, oh geez, why did they do this? You know, this isn't my fault, okay? I'm i'm going by the word. I know, I know. You should be happy they're starting in Canada. Like, I mean, you know, this is... ah Okay, come on. i i Even i know to start in Mexico. it's just like I mean, i come on.
00:49:58
Speaker
i I'm from Canada and I know you start in Mexico. Well, unfortunately, the Canadians, ah you know, there's no update to the Canadian menu this year, the new northern blue menu. We have returning seared scallops. We've got returning ah beef tenderloin tips and returning chocolate maple whiskey cake, which does look really good, by the way.
00:50:17
Speaker
It looks delicious. Yeah. Yeah. I mean, I would go for that. I would eat. Yeah, it's it's not it's nothing interesting to me. So I'm i I mean, I'm here for the interesting things. I'm not here for stuff that I can get down the street.
00:50:29
Speaker
There is there there there is at the Canadian popcorn cart. There is a a drink there, a new drink item, which is a blueberry ginger smash. This is ah ah a Canadian whiskey, Canadian club whiskey, blueberry, lemon and ginger. Yeah.
00:50:46
Speaker
OK. I mean, but you know, if you want to probably a refreshing drink, on a you know, it's like a yeah, like a, like a ginger ale, blueberry and lemon. Yeah. Okay. Yeah. That's okay. that's Yeah.
00:50:58
Speaker
Seems all right. You know, continuing on our drink theme here over in the United Kingdom, we we do have a new drink menu over at the ah Yorkshire County fish and chips ah ah booth there. And that's an English garden, which has ah some gin, some liqueur, some lemonade, some apple juice, some lemon.
00:51:17
Speaker
yeah ah At a cucumber. That is... Wait, this is a drink? Yeah, this is a drink. There's so many things in this drink. Yeah, there are.
00:51:29
Speaker
There are. um But, you know, listen, ah we we don't usually talk about the alcoholic drinks too much, but it does sound like a refreshing option. Lemon lemon ah with some apple juice and some lemonade. i I feel like uh, so the gin and may, or I guess maybe the, the elderflower liqueur is probably not overpowering, but yeah, it feels like you're just getting like fruit punch, right? Like, yeah I mean, can see that. Yeah.
00:51:55
Speaker
but ah So I'm going to rely on you, though, for this next menu quite a bit here, Trevor. yeah we'rere We're going to France next. so we have all All right. i'm I'll try my best. I will try to make use of my limited French-Canadian. this is a returning item. ah This is just a croissant with goat cheese, herbs, and garlic and roasted garlic, which, you know, look it looks pretty good. you know if you like goat cheese, I wouldn't be doing this. But we do have a couple new items at the French booth, so let's let's talk about those.
00:52:22
Speaker
that I'm going to Trevor read these because he knows where friends are. I should have had a look at these ah beforehand. ah So, canard confit sauce, romarin et champignon, gâteau de polenta au jerob.
00:52:36
Speaker
So, pulled duck confit with rosemary mushroom sauce and a herb polenta corn cake. that's I mean, if you're if you like duck, i mean so it looks good. i mean, I guess if you like duck and mushrooms.
00:52:50
Speaker
Yeah, ah duck mushrooms and ah polenta corn cake is kind of interesting. I don't love polenta. Yeah, but but the fact that it's they made it into like a little cake is where I think it... Well, let's talk about this next one, though. yeah so yeah okay this is this one that The first one was interesting. Would you eat that for that last one, though? that I mean, is that...
00:53:11
Speaker
me Maybe. I'm not a big fan of Duck. thats um it Yeah. that i'm Again, i I would be curious, but I don't know that it would be the first thing I would go after.
00:53:23
Speaker
so this one. Yeah. ah So, tarte au onion caramelise. So, caramelized onion on a flaky pastry crust topped with bacon. This is for really? I would eat this. This looks delicious to me. No, i I do not. I mean, caramelized onions are not my favorite thing anyway, and this looks...
00:53:43
Speaker
It doesn't look like there's a lot else going on besides onions on it, which is just not. Look at those flaky layers, though. Oh, I bet that's good. Yeah, but you're just eating pastry crust with nothing on it. That sounds good to me. I would get this. okay fine i mean yeah that's that's that's all you man i'm i'm not a huge onion guy but if you're caramelized then i'm in right like caramelize the onions that i'm getting in and you say you put bacon on anything for the most part i'm in so you know don't know this don't know this looks good to me i feel like it'd be nice little bite to walk around with you know a nice little handheld crunch you'd have crumbs flying off of it every time you eat and then and then i'm gonna have onion aftertaste in my mouth for like the next hour i don't
00:54:26
Speaker
that's I don't want it. Those are the only two ah new items. Those are the only two French ones that you have to do. That wasn't this is the We do have the returning ah caramelized beignet filled with vanilla cream, though, which just looks just looks delicious. that this this yeah that This is...
00:54:46
Speaker
It just looks like you said, it looks appealing. I don't care, you know, that like, I know it's, there's a beignet underneath all of that, but it's yeah. The, the, the caramel is kind of selling it. Yeah. that You would, your teeth were hurt after eating this for sure. Like you, yeah. You didn't be like, oh but that was so good.
00:55:07
Speaker
It would be worth it. you' just You'd have to do another lap around World Showcase to burn it off. Listen, all know, calories do not count at Disney because they just don't. You just keep just keep walking. You have 10,000 plus. that i mean you you walks I mean, listen, every time I go to Epcot, we walk miles. You get one of these and you just keep walking. like like you're you're you're at you know You're at the France Pavilion or you're making a way towards Morocco. you like just yeah Just keep moving. yeah Just eat the beignet and keep walking.
00:55:34
Speaker
so So over to the Isla Fresca menu, which is between France and Morocco. They have the, you know, this is like in between there. This is a returning item, which is Jamaican jerk chicken, which looks delicious. Honestly. I mean, yeah, it looks that that seasoning on the outside and all that. That looks really good, but they do have a new item. Good. Is that plantains on there? Is that? Yeah. Okay. Cinnamon butter. Oh yeah. That's, that's yeah. That's good stuff right there.
00:55:59
Speaker
But there is a new item, which is a ceviche. but you want to You want to read it? Yeah. It's a shrimp and mango ceviche with avocado, cucumber, lime, cilantro, tomato, and jalapeno served with plantain chips. No.
00:56:14
Speaker
but So this is this is another one that I feel like, you know, you would not enjoy this. Your wife would enjoy this. I would enjoy this.
00:56:25
Speaker
I know my wife would not enjoy this. So so you and my wife could share this. sort Yeah, we we we would be split that, you know, yeah you and my wife would be like, ew, no, like, leave me alone. And we're and me and your wife would be, you know, let's try it. Like akin to you handing me like, ah you know, i don't even know. i You'd hand it to me. I'd be like, oh, like, I just i like throw it. Like, am like, oh, what is that? Oh, God, get it away from me.
00:56:52
Speaker
But the thing is, the thing is with the plantain chips is like you actually, you use those to scoop out all the ceviche. So you get like a mouthful with like the avocado and the mango. There's not a single thing.
00:57:03
Speaker
Okay. I take that back. Lime. That I would want to eat in this. Lime. That's it. Really? like jalapeno. do. Okay. I like jalapeno. Okay. All right. But also returning is a coconut chocolate flan. But that's, again, it's a returning dish. Very appealing looking dish and very nice looking.
00:57:23
Speaker
ah But you can get that over there. And then... Listen, Morocco, I feel like has had the same thing for like 20 years now, which is these these wraps. If it ain't broke, don't fix it. Right. Like, I feel like that's kind of where they're coming at it from. Yeah. I mean, that's kind of how it feels. they They have these wraps. They have the bread that they had before with the dips. Yeah. And and this ah this really nice looking orange blossom s saffron cake. Nothing new here. Nothing to see here.
00:57:53
Speaker
ah We need to move on to to Trevor's favorite areas, which is Japan. One of his favorite favorites. yes and we're gonna the The first item on here is a returning item, but a favorite for I know, Trevor, you liked this when you got it was the frushi.
00:58:06
Speaker
which is the, yeah, frushi is great because it's not actually sushi for one. So, so you, you, you could actually enjoy this too because it's, it doesn't have any, doesn't have any like seaweed or anything in it. It's, yeah it's good.
00:58:20
Speaker
Like it's, it's a good little dessert. yeah So yeah, but we do have a new item. All right. You go ahead and do this one. Let's see what we got. Ooh, curry bread. Nice. All right. So we got Japanese curry bread, which is a golden crispy fried bread filled with fragrant Japanese vegetable curry. Okay. So it's not even, so it's entirely vegetarian. Although it doesn't say plant-based next to it, which makes me think there's some sort of, yeah. Interesting. So, okay, maybe there's something in the curry that's got some meat to it. Yeah, there must be.
00:58:50
Speaker
But Japanese curry is so good. Like, it's not like, don't know if you've had Japanese curry. are you talking to, Trevor? Does that feel like I think I'm going to eat? Okay, but fair. But I mean, it's so good. Like, it's such like a great, it's a great comfort food, believe it or not. Like, it's like eating like a good stew. And like the fact that this is like a little like curry bread, which again is like,
00:59:14
Speaker
I feel like you're just hitting up these booths and you're just getting like these little pockets of stuff and you're just like, yeah, like eating hot pockets and walking. Yeah. Cause you don't need to, you don't need the garbage can top to, to eat this one. You could just walk around. Yeah.
00:59:30
Speaker
Yeah. It's, it's all, it's all hand, hand accessible. You don't need, you don't need utensils or anything. You're just, you're eating curry bun as you walk. ah There's also two a returning ah ramen cup.
00:59:44
Speaker
um And i I remember this one from from last year as well. But, ah you know, this ah it's a it's a it's a cold ramen noodle salad in a cup. So, I mean, I don't know what else to say. But I mean, it's yeah.
00:59:56
Speaker
yeah It's fine. Yeah. Yeah, it's i mean, as long as that the sauce in there has got some good flavor to it. the Or I mean, it's it's supposed to be like a broth, but it'll probably be more like a sauce. But yeah, it fine. Well, let's let's move on over to the Magnolia Terrace menu. And this is at the American Adventure. i have to tell you, Trevor, I'm very excited for to get to the funnel cake after this because. we One of the things I think everybody knows if you watch Food Time is we always enjoy the ridiculous funnel cakes that they do at American Adventure. And this one is no different, but we'll get there. Because we're going to start with blackened shrimp po' boy with lettuce, tomato, and Cajun remoulade.
01:00:34
Speaker
Now, obviously, I'm out on this, but I do like a po' boy yeah if it's not shrimp. Yeah. Okay, fair. I was going to say, like yeah I feel like a po' boy is ah is up your alley. but But yeah, I guess the shrimp's a bit of a turnoff. That's fine. i Yeah, I would. This is a a yes for me. Yeah. it easily very look at It's very good. Look, and the bread that comes with looks like a really good bread.
01:01:01
Speaker
If you weren't told that there were shrimp on this. i wait Would you consider taking a bite of it? Don't try to trick me like child when you hide broccoli in my macaroni and cheese. I would know immediately. Somebody would just like, here, try this sandwich. and you're like There is never a time where you hand me a piece of food and I just put it in my mouth without inspecting it first. Okay, Trevor? I'm always looking at what's in there and I would figure it out very quickly. ah but It is nice and it's a nice looking sandwich, but They also, uh, returning is a golf, uh, grilled golf oysters. So that's ah another returning thing, which i Trevor, i i don't know if you're an oyster guy. Uh, my, my wife likes ah oysters. She would eat this.
01:01:42
Speaker
I, I think I've had them like once in my life and they were, it wasn't memorable. Yeah. I mean, so listen, I know lots of people like oysters, but every time I see people eating them, I feel like they're just eating like a big pile of snot, but that's neither here nor there. Um, ah There's also returning a spicy shrimp gumbo.
01:02:01
Speaker
ah They're really going very yeah yeah for the American adventure. They're really going ah very much like Louisiana, like so that kind of. Yeah. Southern. That's where they went. Southern flavors. And they kind of stayed there.
01:02:12
Speaker
And also a bananas foster bread pudding. I would eat the heck out of this. This looks delicious. This is from last year. Oh, yeah. And this is, I mean, it just looks really, really good.
Block and Hans: Frozen Wildsberry Limeade
01:02:23
Speaker
But, you know, that's, we're going to continue moving on here because we want to keep going. But there is a new item that's over at the block and Han's menu that's still the American Adventure. This is a frozen Wildsberry lemonade, or limeade, I'm sorry. Minimade limeade, obviously Minimade sponsoring, you know. Minute Maid, Minute Maid, Minute Maid strawberry smoothie and a wild berry syrup with popping candy.
01:02:53
Speaker
So they've took they've taken some Pop Rocks and they're not just like sitting on the top. They're like blended in. You don't like see them. I wonder how that works, though, because I thought like or I guess I don't know how pop rocks work that it maybe it's something that it reacts with your saliva. So having you in the drink, they're not like popping. Trevor, I'm looking at the picture on on their web website and it looks like the pop rocks are actually at the bottom. They're being blocked by my banner here in the video, in the picture in the picture.
01:03:19
Speaker
The pop rocks apparently are on the bottom. But again, how does that work? but All right. Yeah. I mean, yeah, i don't I don't know that I want a mouthful of Pop Rocks at the end of my drink. like but Putting the Pop Rocks in everything is not for me.
01:03:35
Speaker
Like, you know, i it's... Yeah, it's it's a novelty thing. it's It's definitely a novelty thing, which
Bananas Foster Funnel Cake Excitement
01:03:41
Speaker
is fine. Trevor, the funnel cake. All right. Okay, let's let's see what we got. excited.
01:03:47
Speaker
We got... And I... No joke. There's so many things on this that I had to make the text smaller, Trevor. Yeah. Nice. So it's a bananas foster funnel cake.
01:03:58
Speaker
This is a funnel cake with banana chocolate chip ice cream, powdered sugar topped with whipped cream, rum caramel sauce, and a banana cinnamon sugar dusting.
01:04:11
Speaker
This looks so good. that's That's a lot of banana banana hyphen something and going on. Yeah. like there yeah yeah And then, yeah.
01:04:24
Speaker
Where can I get banana chocolate chip ice cream from? I want banana chocolate chip ice cream in my life. I'm trying to break this down. How would this even... I guess, yeah, it's a lot banana flavor, but then... rum caramel sauce in there. Oh, man. I mean, it's Bananas Foster, so you get the rum caramel sauce. It probably tastes like a Bananas Foster. It's probably, I mean, would think so. And maybe with that little bit of that funnel cake crispiness in there, you know?
01:04:52
Speaker
Yeah, like i yeah, actually, I don't, I don't think it would be over the top, but. I'm just, I'm trying to like, like I said, it's a lot of flavors that like banana and chocolate and cinnamon and but they all work so well together. Like it's all married. I guess it's, I guess it's like eating a Sunday on top of a funnel cake.
01:05:13
Speaker
Yeah. Which. um Okay. All right. I love this. I, I, I would, I would walk all the way back to the, to the but back of world showcase immediately. I would rope drop this. I'm rub-dropping the American Adventure. That's quite the walk, too. Like, yeah yeah. Yeah. You'd have to actually come in from, like, the international gateway if you want to be efficient about it. Oh, 100%. Skyliner my way in. and then Yeah. Exactly. All right. Let's move over to Italy.
Italy Booth: Insalata de Pasta and Arancini
01:05:40
Speaker
Let's go to Italy, which has all new items this year. ah and And, yeah. Fantastic. And I don't know if you want to read these, Trevor, if you want me to read them. I can't.
01:05:49
Speaker
So an insulata de pasta, which is a penne, apple, raisins, scallions, almond, honey, and lemon dressing pasta, which does So it's cold, you should mention. yeah sir Yeah, so yeah, it's it's a cold pasta.
01:06:07
Speaker
Um... This is not doing anything for me. How did they ruin pasta? I feel like ruined pasta. The raisins, i I don't like raisins, period. um Then the with the scallions, and like it's well like i if somebody handed this to me, I would spend more time picking through it.
01:06:31
Speaker
To find what I actually want to eat. I know a lot of people like pasta salad and stuff like that. I don't really love cold salad. I mean pasta. Like it's not. I don't know. Cold pasta to me is not my favorite thing in the world.
01:06:43
Speaker
I'm not. I'm not opposed to it. I do enjoy a good pasta salad. But when half of it's fruit. Yeah. That's weird to me. Like if if you look at this. Like apple raisins.
01:06:54
Speaker
Lemon dressing. Almonds. Like it's. It comes off as it's going to be very sweet. Yeah. which doesn't make sense for me as a pasta salad. Agreed. I don't know how it would, those flavors wouldn't feel right to me, but I want to move on, Trevor, because one of my favorite things in the world is an arancini and this is an arancini and they've had, the and they've had these before, but obviously this was little bit different.
01:07:17
Speaker
It's risotto, ah beef ragu, ah peas, Parmesan and tomato sauce. And they, you know, if you don't know what an arancini is, they, it's in a ball and it's fried and it's, oh, I was going to say it looks almost like a meatball. I've never had a marancini before. So is the center like, is the center meat or is it so like risotto part of it? It's an actual like risotto ball. It's a risotto. fri It's a fried risotto ball. And in the middle, it'll have some sort of filling. And in this case, it's beef, ragu, peas and Parmesan. So it's like, it's like, yeah, it's got it's hard to describe almost, but and like the texture of it is, oh, the texture is so good.
01:07:52
Speaker
Um, it's kind of like my uh my japanese curry pocket but it's all italian flavors instead of yeah yeah you would like i think you would like this because it's a fried ball of deliciousness i can't even like i every time i ever start start with fried ball and then we'll we'll work our way into it yes oh and they're so good this is another walk around okay too because you pick it up and you bite into it and then all this yeah oh you so You have the sauce too, though. I assume you're like dipping in the sauce. Yeah, for sure. And I've had Arancini at the Italian food before, I think, during food and wine, and it was very good. So um they they know how to make it. They do.
Germany's Consistent Favorites
01:08:28
Speaker
And last but not least, dessert. Right Which ah is a raspberry swirl. You want read it? Go Yeah, raspberry swirl cheesecake with ricotta cheese, raspberry, and sweet whipped cream. I don't know what other kind of whipped cream you're getting that's not sweet. Savory whipped cream? It's interesting to point that out. Yeah. I guess. Basic. This is very basic.
01:08:48
Speaker
Yeah. Yeah, just like ah a cheesecake with with cheese and raspberries. you're craving a cheesecake, sure. and Go for it. Right? Yeah. he Seems okay. um Yeah, like I said, nothing like amazing, I guess, is...
01:09:04
Speaker
But yeah, I mean, not all of them have to be amazing. They don't. Well, we're going to move over to Germany, which falls under the if it ain't broke, don't fix it category, Trevor, because Germany always has some of the best stuff and they have returning.
01:09:20
Speaker
It has some other ums so of my favorite things. Returning potato pancakes, which I love potato pancakes. Delicious. The toasted pretzel bread, which you want to talk about a visually delicious looking thing and also an actual delicious thing that I've gotten several times.
01:09:37
Speaker
Just a little thing of pretzel bread split in half with some ah Black Forest ham and melted cheese. Oh, it's so good. It's so simple, but it's so good. ah What were you going to say, Trevor? Sorry.
01:09:49
Speaker
I was going to say, I remember you devouring one of these when we were there. And I had my potato pancakes and I was watching you like, just like, okay, that's... that is That's one of my favorite things at any of the festivals, that thing right there. and But I mean, and even in the food and wine too, they always have the that other dish that is like, ah almost like a mac and cheese kind of thing that's a great... Oh, so good. Anyway, continuing...
Germany's Summerfest New Item: German Onion Cake
01:10:12
Speaker
ah Warm cheese strudel. Again, another returning thing, but a a classic. and that's that's just They can't change anything in Germany because all these are are just good. you know But what they can do is ah at the Summerfest menu here, they can add a thing. ah which I'm not even going to try despite most of my family, you know, like much of my background. My background is is is German, you know, German, but i't I don't speak German, right? Like, so you want to do, you want to try? Yeah.
01:10:46
Speaker
Yeah, Zwiebelkuchen mit Spargel. I'm sure that's not far off. Yeah, I don't think I got it. but but So it's a German onion cake with asparagus, caramelized onions, bacon, herb goat cheese, and savory custard. So okay so if we're talking about like a flatbread with, you know, we talked about that previous one where it like ah I said, it was just onion.
01:11:09
Speaker
This is the better version of that. Like it has, it has a lot of other things going on with it. You know, you know, you know, it has the onions, but there's also some asparagus, there's some bacon,
01:11:21
Speaker
goat cheese. um The custard is interesting. I don't, I, I was thinking that that was the cheese, but I'm thinking that's actually the custard that I'm seeing maybe on it. So it's like the sauce that's an interesting, yeah, yeah, yeah. Yeah. Yeah. Yeah. So it's, so savory custard is like, it's like a creamy sauce, which like I said, it, it seems like it would be a, you know, you know, a very, very enjoyable dish. Like, cause it's kind of hitting a lot of different flavors at once. Agreed.
01:11:48
Speaker
But it's not it's not overdoing it. like I think that's the thing is that this is not overdoing it or doing anything wild. It looks like it looks like something that you would probably get in Germany. Yeah, So moving on, yeah Trevor, moving on. All Over to the
Refreshment Outpost & Nigerian Beef Pie
01:12:04
Speaker
outpost. Yeah. This is the refreshment outpost. And this is ah that. Yeah. You probably know what area it is. It's that little area that's kind of got like some merch and stuff. And, you know, not a not a whole lot else over there. But um there's a Nigerian beef pie with papaya syrup.
01:12:19
Speaker
First of all, this looks filled to the brim with meat. Like this is. Yes. This is a lot of meat in this with the papaya syrup on it. It's so i like I don't know what to think about this, but it sounds interesting. It's it's glazed. Yeah. Yeah.
01:12:33
Speaker
Yeah, I've had, I've not had a specifically Nigerian beef pie, but I've had beef pies like this, like from from Africa or, you know, people that have cooked me African food before.
01:12:45
Speaker
i bet this is really good. Yeah. Like that yeah but the, the seasoning and everything in it is usually... really good and and again the the fact that it like i know they covered it in syrup but it's still like ah it's like a hot pocket of just just yeah beef right so filled to the edge got potatoes in there you can see some some carrots yeah probably some other stuff in there but yeah that just looks mean i don't know if that's carrot there might be sweet potato i don't know uh Yeah, they don't they don't actually say. Okay.
01:13:17
Speaker
okay All right. But that looks good. That's a good option. There's there's also, too, this is ah just another thing that they have there, which is ah a seasonal fruit parfait. Nothing exciting there. Just some you know sweet chili sauce and a dull wit mango in the bottom there. it So, okay.
01:13:32
Speaker
Cool. But now we're going to go to one of your other favorite booths, Trevor, which is over in China.
China Booth: Cheesy Crab Wontons & New Dessert
01:13:37
Speaker
with China. china we do This is a returning item. This is the cheesy crab wontons. There's a returning.
01:13:45
Speaker
i don't know. I don't remember if you had those. the the one time but I had these when I was there with my brother. um These are okay. i They're not my favorite. They're not my favorite thing. They're they're not awful, but um the crispy wontons are just... ah they They kind of overpower the crab filling, I guess. Like like it's a lot of wonton with not yeah i got a filling.
01:14:10
Speaker
Well, we have to do some new things here, then Trevor. Go ahead. you You tell us all about it. This looks like something that I've had. or Actually, okay, I see where it's different. So so this is this is a sha-cha beef bao bun. So it's filled with pan-fried beef, red onions, jalapeno, and a Chinese sha-cha peanut sauce. so So yeah, they've changed it up this year. Yeah, so you got some peanut sauce flavor in there. The jalapeno is interesting. Yeah.
01:14:39
Speaker
I don't know that I've ever seen jalapeno inside of a bao before. Usually I'm not going for like super spicy inside of it, but um yeah, i'm I'm willing to try it. So so they've they've taken like I've had bao buns previously that have always been good.
01:14:55
Speaker
um this This feels like it theyre you know they're they're trying something different. I don't know that jalapeno, peanut sauce, and red onion is going to necessarily...
01:15:07
Speaker
turn out all that well together get what you're saying that makes sense i'm i'm i'm a little like i'm looking i'm going like yeah i i would i would try it but i'm i'm on the fence as to whether or not i would actually enjoy it that's that's a i mean it's i understand that i i would be interested to see if anybody tries this and and to tell us all about it yeah is Is there anything on this that is stopping you from um trying it? You know, I'm not a big beef person, but I would i would have that i would eat this. would I do eat beef in on occasion. It's just not something I do all the time. But yeah, no, this is good to me. I would eat this.
01:15:42
Speaker
I would absolutely do this. So we also have some pan fried vegetable dumplings. These are returning, but we have this really, yeah, we have this really gorgeous new dessert. I guess you would call this a tongue tongue.
01:15:57
Speaker
I wonder. Hmm. I have no idea. Interesting. A skewer of strawberries and grapes coated in candied sugar syrup. These that looks. It looks really insane.
01:16:11
Speaker
like like Like the candy coating on it, that that is some thick syrup that they've got going on Yeah, this is another thing. Your teeth would hurt after eating this one too because this is like you're just yeah biting through the candy shell that's on there.
01:16:25
Speaker
Yeah, i would say i'm I'm not eating the grapes. I know that. You're not a grape fan? i'm not I don't eat grapes. No, I don't like grapes. But I would eat the i would eat the strawberries for sure. But yeah, that that sugar syrup is just right like... It looks like glass.
01:16:38
Speaker
like You can see the bubbles in it. like it It's crazy. It good call-out. It's very cool looking. i Even if it's not good, it just looks cool.
01:16:49
Speaker
Yeah. Yeah. you know You know what it is, is that it it like it looks like the coating you get on a candy apple, but it's not or that it's the fact that it's clear, like like usually the candy app, like like when they dip a candy apple in the in the caramel, like you get that that thick caramel coating, but it's still caramel. Like it it doesn't you can't see what's underneath.
01:17:11
Speaker
The fact that it's like a clear glaze is just yeah, I'm wondering what's what they're doing to get it like that. Yeah. Yeah. It's, agree. Yeah. It's really interesting. yeah It's, it's a nice looking dish though. I would definitely try this.
Norway's Lemon Meringue Pie-Inspired Bun
01:17:27
Speaker
maybe different fruits like you know if they if they had like a bunch of different fruits dipped in candied sugar syrup like yeah i'm sure i'll try it so moving on from from uh from china we're moving over to norway this is over the norway beer cart uh and this is a lemon bowl is the correct way to say this i googled this uh it's a cardamom oh I wanted to say you know you can say it that way too ah from what I've seen but you know however you want to say it's B-O-L-L-E and this is a cardamom bun filled i but bun ah filled with lemon curd and meringue it looks delicious
01:18:06
Speaker
So did this to me feels like like a lemon meringue pie with a cardamom shell. Yeah. Is what it kind of looks like. Yeah. Pretty much. I would eat it. All right.
01:18:17
Speaker
I like a good lemon meringue pie in various forms. I would definitely eat this. And now to one of our festival favorites, Trevor, always, right? Every time we do food time in this festival, one of our favorite booths is Mexico,
Mexico Booth Highlights
01:18:30
Speaker
right? Because Mexico...
01:18:32
Speaker
So we made it all the way back to Mexico. We're going end with Mexico. went backwards and we went around the wrong way. I thought we were going. i'm I'm a little disappointed. I thought we were going to go Mexico first. i thought because that Because that's how they set it up previously. like I feel like you know Disney, like they're trying to shake it up. Yeah. Definitely. But but we're going to go to Mexico, which has all the dishes. We're back in Mexico. Yeah.
01:18:59
Speaker
Ooh, fantastic. So I don't know if you want to read these. I can read them. It's up to you. Chilaquiles con carne is I think what that would be. So corn tortillas tossed in salsa, ranchera, and Monterey Jack with shaved ribeye, poblano peppers, onions, queso fresco, and crema mexicana. Ooh, that's a block of some deliciousness right there. It looks so good. Like, right?
01:19:26
Speaker
It just yeah looks really, really good. And if it It's interesting. It says corn tortillas tossed in salsa ranchera, but it looks like a cake underneath it. It's very... I'm confused. Well, i think I think it's that they're layering a bunch of the the tortillas together.
01:19:42
Speaker
and then they're So so they're they're tossing them they're getting them into the salsa ranchera, but then they're they're stacking them all together, and then... slicing them up into this cube and then putting yeah the ribeyes on top you got the peppers the onions the queso i've never seen a dish that's like i've never seen a dish that looked like that before that's that really looks delicious i've never seen something that looks like that before from this yeah that looks awesome we also got uh go ahead trevor you do A taco de calamar. So got a calamari taco. right all right sam a um what is bailla pailla right yeah um yeah so cripy kalamari Fried garlic. Yeah. I don't know what that is. And chives. But yeah, i mean, I've never thought to have a calamari taco before, but
01:20:36
Speaker
The only thing that it's... Or no, I guess ah they they got the lime in the background, but I feel like you need a little bit of lemon with your calamari. Or i guess that's my take on calamari. I know you don't eat it, but um it's missing the lemon, I guess, is the only thing I see with this. But still interesting. like Also, as far as tacos go, calamari inside of a taco feels like it's not going to be easy to eat because it's already like...
01:21:03
Speaker
It's like eating onion rings inside of a taco or something. Yeah, I can see that. can see that being a problem. I will say I did look it up. So the pasilla pepper is a dry, it's dried pepper. So it's just a specific pepper. Okay. So that's, yeah, that's getting that from.
01:21:19
Speaker
So last but not least, a flan de la abuela, which I believe just means grandma's flan. yeah i believe that that's what it means uh and spanish speakers out there you can yell at me but i'm pretty sure abuela means grandmother so you know i think i'm i'm good on that one creamy hazelnut we watched in canto i think we yeah exactly i'm pretty sure pretty sure about this one i'm not sure but creamy hazelnut chocolate flan with ah a vanilla cream and glaze this looks so good too
01:21:52
Speaker
It's I mean, it like you said, it you know, if it's if it's grandma's flan, it's you know, I'm sure it's meant to emulate, you know, how grandma used to make it, which, yeah, it like you said, i I like hazelnut chocolate.
01:22:09
Speaker
anything this yeah this feels like an easy win for especially after you have all that yeah you know you have the the you know your your calamari tacos and your your your brick ofilla of tortillas yeah You know, you know, you, you follow up with some, you know, hazelnut chocolate flan. Yeah. I mean, that's, absolutely yeah, that's an easy one. Yeah. all right. Well, that that's, that is it for the flower and garden festival for 2026. Uh, you know, I hope you guys enjoyed, uh, looking at this stuff as much as we do. ah we always love to hear about any of these food items that you've tasted. you know, so,
01:22:49
Speaker
throw it in the comments. If you've eaten this at the festival and you have your, your review of it, we would love to to hear your review and know what you thought of this one. Uh, you know, I Trevor, i don't know if you want to wrap up really quickly, just all the places people could find us, but, uh,
01:23:06
Speaker
Yeah, sure. um So yeah, you you can always find us ah at Gmail. So you can find us at welcomehomepodcast at gmail.com. You can also reach out to us through our website, which is welcomehomepodcast.co.
01:23:17
Speaker
um You also can find us on Facebook as Welcome Home Podcast. YouTube is Welcome Home Podcast. And Instagram is Welcome Home Picks. Also, we have our Facebook group, Welcome Home Disney Waitlist. you know Check that out as well if you want to get in there and get in the comments about...
01:23:32
Speaker
about, uh, flower and garden festival as well. And, uh, yeah, uh, you know, I guess, uh, yeah, yeah. what a fieldtime shirt Make sure you check out the store. Yeah. Check out the store. Yeah. Well, go home store. it Welcome on podcast.co. If you want to get one of those cool shirts that Tom's wearing, be part of the cool kids club. You can. Yeah.
Episode Wrap-up & Listener Engagement
01:23:51
Speaker
Um,
01:23:52
Speaker
So yeah, so yeah, check that out and um yeah, make sure that if you're listening to this on or and listening or watching this on YouTube or, you know, like us on YouTube, um you know, if you're listening on Spotify or anywhere else, give us a five star review just to help other people find it, you know, share with your friends as well.
01:24:10
Speaker
And yeah, thanks for coming along with us to. Flower and Garden Festival this year. Yeah, thank you for joining us on another episode of Food Time. I hope you're having as much fun with it as we are. And please check out Food Time. Like and subscribe to the channel if you haven't done so already. And if you're listening to this on audio only, just make sure you go check it out on video. you can watch it on video through Apple, through YouTube, through Spotify. Like there's a whole bunch of places you can get this video. So check it out at all those different places.
01:24:40
Speaker
But ah this has been food time. Thank you guys for joining us. ah Go eat some food on top of some garbage cans. That's going to be our new, our new thing that we see on the outside. Enjoy your garbage can food at Epcot.
01:24:55
Speaker
Garbage can fine dining. All right. See you later, everyone.