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Food Time: 2026 EPCOT International Festival of the Arts Food Guide
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On This Episode
The guys dive headfirst into all the whimsical, wonderful, and sometimes weird food offerings from EPCOT's shortest and most colorful festival: the International Festival of the Arts! Get ready for a palette of flavors, from Figment-themed cakes that are almost too cute to eat to deconstructed sandwiches that make you wonder why someone would do this to a sandwich. This festival truly serves up some of the most interesting, photo-worthy, and artsy grub EPCOT has to offer.
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Transcript
Introduction to 'Food Time' and Festival of the Arts
00:00:07
Speaker
Food time is it? Food time. What time is it? Food time. Foodies are here, so our mission is clear. It's food time. Food time.
00:00:18
Speaker
Team food is ready unless it has dairy because it's food time. Food time. With Tom and Trevor, this take forever because it's food time.
00:00:28
Speaker
time. Food time. Food and wine, we have the time. Because it's food time, food time. Food.
00:00:49
Speaker
It's food time. Welcome to Food Time by Welcome Home Podcast. I'm Tom. That's Trevor here to talk to you about all of the latest Disney food stuff that's going on.
Excitement for the Festival of the Arts
00:00:59
Speaker
I'm excited about this, Trevor. What did you say?
00:01:01
Speaker
This time with feeling. Well, listen, we it's funny because we well we did a bunch of these holiday food times, right? And you and I were like, we're have to another food time for a while. But here we are. We're back from Festival of the Arts, right?
00:01:14
Speaker
Yep. I'm excited. yeah I mean, yeah I knew this was coming. I guess I just didn't realize how quickly Festival of the Arts actually is after Christmas and all that, right? It comes on you fast, right? It's such a short festival. It's it's just right there and in you know January, February.
00:01:30
Speaker
Mm hmm. Three weeks. So, and yeah, it's it's a short it's a very short festival. I have to say this, though, after looking. It's it's funny because we talked about this and ah just based on the first picture alone, Trevor and I were like, we got to do this one now. We we have to do it because it just we have.
00:01:47
Speaker
Right. So how could you not? Right. So I got my figment shirt on. I'm ready to go here. I got my rainbow in the background. I'm ready to talk about. uh, Festival of the Arts. So should we get right into it, Trevor? Let's do, let's do that. Yeah, yeah. Let's, let's see what's new and different and the same this year even because I do, I, this is a smaller, um, festival too.
Food Booth Plans and Preferences
00:02:10
Speaker
So I feel like it doesn't seem like it has quite nearly the same amount of stuff that, uh,
00:02:16
Speaker
that the other festivals do you say that but it has a surprising amount of food like yeah considering the size of the festival i mean not the the size of the festival i should say the length of the ven duration of the duration of it it's yeah such a short festival and to have as much food as it does i think is impressive but let's start off the bat and we're not going to talk about this one yet okay but we're we're going to get this is a preview we're Which, you know, listen, they chose the correct shot, all right, to advertise this this thing because we've got a a figment cake that we're going to get into in a little bit here. You know, listen, figment is the mascot of Festival of the Arts.
00:02:54
Speaker
Figment should be highlighted, you know, so I'm glad that figment is the one that we are, you know, getting to see first here, right? ah So so that's that's a good way to start, I think, right?
00:03:06
Speaker
Yeah, totally. Yeah. Yeah. all right. So, so how do, or it's been a minute since we've done these. I feel like, I know you've compiled a list of all the new stuff. Are we going booth by booth are we just going to hit? We're going booth booth, friend. Yeah. We're going booth by booth. Okay. All right. Let's go. We're going booth by We're going to do, we're going to, we're going go. Okay. You ready?
00:03:26
Speaker
You ready? Okay. Here we go. We're going to start off and these are, both of these items are not new, so we're not going to talk about them for long. Okay. So. Yeah. Tom doesn't want to talk about this one because it's horrific looking. It's a soft shell crab slider. What's wrong with This came out of my nightmares.
00:03:44
Speaker
ah this This came out of my nightmares. This is a, yes. So over over at the, it's the opening bites menu, world celebration. Okay, so this is this a soft shell crab. this is They had this last year. They also have this this enchanted rose as well.
00:04:00
Speaker
You know, that's a dark chocolate, blue rose. Okay. You know, whatever. We remember that from last year. Okay. It's good. Let's not spend time on these things. It's not necessary. So let's go to the next thing.
00:04:11
Speaker
A new thing. Okay. So over connections, and this is not really exciting either, to be honest with you. It's pizza, but you know, it's something. So we've got a barbecue chicken pizza, which is, uh, you know, you get two slices and a serving. Okay. That's nice.
00:04:24
Speaker
Uh, smoked chicken, sweet barbecue sauce, cheese blend. It's a barbecue chicken pizza, peppers and, uh, and red onions, you know, pretty Pretty standard barbecue chicken pizza, honestly. Straightforward. Nothing that exciting, right? But I'll take it. Listen, i like you know I like pizza. Now, the other dish they have
Artistic and Whimsical Dishes
00:04:44
Speaker
is a little more fun, I think, right?
00:04:46
Speaker
Which is a Nashville hot chicken sandwich. So this is a spicy hand-breaded chicken, roasted garlic aioli, southern slaw, and a toasted brioche.
00:04:57
Speaker
I'm eating that all day, Trevor. Really? um So yeah yeah here's here's my thing with, I like the concept of Nashville hot chicken, but every time I've gone and gotten, or okay, maybe maybe it's the fact that I'm nowhere near Nashville, ah but a lot of people have tried to do Nashville hot chicken sandwiches in my area. Like there are there are actually a lot of places that have popped up and this is like a new fad that has been going around.
00:05:27
Speaker
Everyone that I've tried, they don't get the balance of heat and flavor right. They go too far with the heat is what you're saying? Yeah. Yeah. like Like they lean too far into the, into the heat. And so like, I, and don't get me wrong. I like spicy, you know my wife can vouch for this. I will go for spicy, but it has to have flavor.
00:05:45
Speaker
And so when you say Nashville hot chicken sandwich to me, I'm looking at this, I'm going, you know, visually it looks good, but I would really like to know, you know, for anybody that does end up trying this, if it's just like straight fire on a bun, um like that's. Well, that's why you got the garlic aioli in the slaw, though, to kind of balance it out, know? but that But the garlic aioli is for your fries. Like that that's fine. but No, no, it's on the sandwich. It's on the sandwich.
00:06:13
Speaker
Oh, okay. Oh, sorry. Yeah, yeah. i yeah That's the little sauce that you got going on there. Yeah. Okay. So, okay, fine. You know, we got the garro caoli and everything, but again, like even with all that, sometimes there's just way too much fire going on.
00:06:25
Speaker
that's so That's fair. That's fair. Yeah. i'm So i'm not i'm i'm I'm curious, but I would be like, you know, awesome yeah but I need to know that it's good. Yeah. i need I need somebody to tell me that it's good before I try this.
00:06:38
Speaker
That's, I mean, I think that's fair. I don't know why, Trevor, I've been really into spicy stuff lately. Not like super spicy. I don't go like, you know, hot ones spicy, right? Yeah, but like flavorful spicy, right? Like, just, like, it has some heat, but like it brings, there's a lot of different like pepper flavors that are just really good, but...
00:06:59
Speaker
I feel like just by nature, they're hot. I feel like the older I get, the more my senses are like, like my taste is like numbed and I need more, you know, like I need more pepper. I need more spice. I don't I mean, mean, you do get conditioned to, uh, what is it? Capsaicin, I think is the, the yeah yeah spicy part. Like over time you, you can get used to it. So yeah, yeah you do need hotter and hotter over time. I don't I don't eat anything that's like burning my mouth so bad that I can't taste it. Like, that's not how I roll. Right. like like I just want some spice in my life. That's all. My wife has she she will make fun of me because like I will eat stuff that will make me sweat. And like I'll be sitting there like trying to like get through something spicy. She's like, are you OK over there? And I'm like, yeah, just so so you'll do hot give me a minute. you You'll do the hot one challenge. Yeah. haven't done the hot ones. um like I haven't bought the sauces, yeah yeah but they did actually do hot ones Pringles.
00:07:57
Speaker
And I did have the hot ones Pringles. Yeah. And they are hot. like
Pavilion Menu Highlights
00:08:01
Speaker
they I actually couldn't eat more than a couple of them because they are hot. So yeah, they mean business. All right.
00:08:09
Speaker
all right, well, let's let's move along here, Trevor. There's there's one more thing. ah There's one more thing over there, and it's a drink, though. So it's it's ah just a classic mojito with some mint foam on the top.
00:08:20
Speaker
All right. I like a mojito. It's nice nice and refreshing when it's hot out, you know? That's a good... I like it. I don't know that ah like usually a mojito is just like it just has the mint in it. The mint foam seems like ah a bit of a. I like the twist. Extra thing. yeah's A little twist on ah on a regular mojito. Right.
00:08:38
Speaker
Yeah. OK. But my only thing with that would be can I adjust the ratio if I like the foam? Can you just like fill the cup with foam? You just want all foam, all mint? Yeah. All mint foam, please. That's gross. OK. All It'd be like eating toothpaste. Yeah. We're going to continue our way towards towards World Showcase. ah past you know we're We're going to head over to Test Track area for the Deconstructed Dish menu. which Listen, ok one of the things we should say up front, if you're not familiar with Festival of the Arts, if you haven't figured out by the name of Festival of the Arts, the dishes are a little more... um
00:09:12
Speaker
Fancy? don't know. What would you call it, right? They're artistic because it's best for the arts. Yeah. So but so everything comes with a a premise of some type of art presentation, which yeah deconstruction is a form of of art. That's correct. And hence you have...
00:09:29
Speaker
Is this the deconstructed BLT? This would be the deconstructed BLT. They had this last year. Some pork belly, some eggs, some onion bread, ah bread pudding, watercress espuma. Okay. And tomato jam.
00:09:43
Speaker
ah You know, not really my jam except for the pork belly. But let's go to this. That's not how I want a BLT. That's not, no, that's not how I want one either. I want the pork belly. Don't get me wrong. Give me the pork belly. Oh yeah. Yeah. Yeah. yeah But the the new item we have here is a deconstructed key lime pie.
00:10:01
Speaker
Now, audio only listeners, i can only do I don't even know how to describe such a thing to you. It's key lime curd, key lime gilie, gilie, yeah, right? Gilie, jelly, I don't know. Toasted meringue and a graham cracker crumbs with waffle cone triangles. So the waffle cone triangles are what you think they are. They look like tortilla chips. They're what they're waffle cones. And then the key lime part almost looks like ah an egg, like a sunny side up egg. Yeah. It looks like you're getting an egg with some like yeah waffful wa waffle ah tortillas.
00:10:37
Speaker
If they were going to make look like breakfast, knocked it out of the park. Right? Yeah. If that's what they're doing. So they don't usually have like a side of like tortilla chips with my breakfast. No, it's true. But it's like the waffles. You know, you got the waffles there, right? Yeah.
00:10:53
Speaker
it's, I will say it's interesting looking and I love key lime. Yeah. I, I assume it would taste good. I don't, I mean, don't know. This is, I think we talked about this before at Festival the Arts that but there is a very fun and interesting thing where like when you have something in front of you that doesn't look like what it's supposed to look like, it kind of breaks your brain for a second. Like I'm looking at this and like, as you were describing, I'm going like, I'm imagining like just biting into a sunny side up egg and I'm like,
00:11:23
Speaker
and not not what I'm after, but then you're like, oh, this is like key lime pie curd. and And I'm like, okay, wait, it's sweet. it's It's not going to taste like breakfast. It's going to taste sweet. It's going to be like dessert, right? trick It tricks your brain. it's it's Yeah, it's Yeah, I mean, that that's a fun experience, I will say.
00:11:41
Speaker
I'm trying to even think about how I would eat this, though. Like, I know you're, like, you're supposed to... Oh, that's easy. But, like, you I mean, you've got to get all of it, and what right? you Like, you've got to get... you just You're just taking that tortilla and you're just plowing it through the the curd and the the meringue and...
00:11:55
Speaker
It's going to be a mess in about two seconds. So I see. Here's the thing in my mind. I keep like you said, I keep thinking sunny side up egg, but that's probably a pretty firm piece in the middle there. Right. So it's like you almost like you know what i mean? It's like probably jello because it's a curd. Right. So it's.
00:12:09
Speaker
Yeah. It would still be enough. You can get it on to Yeah. I feel like you'd have to like cut it with the chip until like a little slice and then like. Yeah. If you want to be precise about it, sure. I would i would just like dig through it. And yeah, it's fair that's fair. That's fair. all right. um I'm doing the fair thing already, Trevor. We're already there. All right. All right. So over to the Odyssey for our favorite our favorite imaginary ah character here, which is ah just figment
Reflection on Festival Creativity
00:12:39
Speaker
ah Figment's ah inspiration station at the Odyssey. The Odyssey's been doing a lot of cool stuff.
00:12:45
Speaker
over the past couple years here. Yeah. and Yeah. It's kind of become the go-to place for like festival food, right? Yeah. They always have something really interesting there. I had a croissant donut there a couple years ago. That was, that was really, it was delicious. I think they still been doing, i forget what festival is for, but what I think was food and wine, but it was delicious. This is a really weird one, Trevor. This one is so interesting to me. So this one's called popcorn, popcorn, chicken, and waffles. It is rainbow popcorn.
00:13:12
Speaker
Popcorn chicken, mini mozzarella balls, and maple syrup.
00:13:19
Speaker
Where's the waffles? I think the waffle is one of those bubble waffles, and it's the the the red part on the bottom there. Oh, oh yeah. Okay, yeah. it's it's yeah the It's the cone that it's served. It's the cone that it's served. yeah Number one, no idea how you eat this. No.
00:13:35
Speaker
I mean, I feel like you're just like, like if it's like popcorn chicken. Yeah. Yeah. Like popcorn chicken. you It's just like hand food, right? You're just popping it in your mouth. But I feel like you want a piece of all of it. But like you really can't pop it in your mouth because it's covered in maple syrup. going maple syrup all over your hands.
00:13:51
Speaker
So. I don't want to get maple syrup on my hands. And that's why you're not allowed in Canada. That's why, that's, yeah. anymore yeah but That's the reason why, yeah. That's why I got kicked out. yeah ah ah No, I mean, I'm just, I'm just trying to figure, I mean, listen, I, but also the flavor combinations of this. i don't know that, I mean, yeah, popcorn with,
00:14:15
Speaker
like It's sweet and savory. Yeah, yeah. yeah The popcorn part is interesting to me. The rest of it sort of makes sense. but Honestly, the cheese... So, okay, I feel like the popcorn and the chicken make sense because it's that sweet and savory. with Again, with the maple syrup.
00:14:33
Speaker
The cheese feels extra to me or it feels unnecessary. Sure. Not because like, yes, I know I don't like lactose stuff to begin with, but I'm trying to figure out like when I'm having like popcorn chicken, I don't have it with cheese. It's usually like have like barbecue sauce or something that you're dipping in. That's what saying, yeah. Anyway, right? So it's like, so I feel like the maple syrup does kind of fill that role of like it has like saucy element to it. But then the cheese in there is like,
00:15:02
Speaker
I don't know that I want maple syrup on my cheese. just feel It feels kind of weird. I feel like of anything, the cheese should not be part of this. That's fair. like i'm i'm down with the I'm down with the popcorn with the popcorn chicken.
00:15:19
Speaker
Yeah. That seems fine to me. I think, yeah, the the cheese is an interesting addition too. Yeah. I don't know. I'm not really sure how I feel about this one. If somebody out there tries it, let us know in the comments, email us, whatever. I would love to hear about it. Also, just just, you know, rainbow popcorn is like, I don't know. i Like, there is something of the novelty of just eating it, right? Like, I don't even know that it necessarily needs to be like an amazing dish. I think it's just...
00:15:47
Speaker
This seems like something like you can buy it for your kids and, you know, they would just love it. Like, like that's part of it too. It's very whimsical. It is. of the day It's very colorful. It's very figmenty. You know, it's what you think about when when you think about figment.
00:16:00
Speaker
ah So let's go to the next one though, which is called the color scheme cake. Oh, wait, that's the wrong one. Look at that. Color scheme cake. Yeah. ah So actually, no, that wasn't the wrong one. i was just in the wrong order. Okay. yeah The figment fantasy cake. You're teasing on figment fantasy cake. Yeah, my bad.
00:16:18
Speaker
So this is what we teased in the very beginning. This is what the image of the festival was. And this is a ah sponge cake filled with strawberry whipped cream topping with a white chocolate ganache orange icing cake.
00:16:30
Speaker
and a white chocolate fig and white chocolate figment, uh, wings. It looks almost like if you turn figment into a bat, like in a weird way, right?
00:16:41
Speaker
That's how his wings are. If you look at him, yeah like i mean but his wings are like bat wings, the way the wings are, it's like a round thing. And then there's wings on it. And it just, but I mean, it's, it's like a jelly roll basically is what they did here, but it looks amazing.
00:16:53
Speaker
A jelly roller. It looks more like a Swiss roll. Swiss roll. That's the words. of swiss roll yeah Swiss roll. Yes. Yeah. I love a good Swiss roll, I have to say. And and it's and the fact that it's a strawberry Swiss roll is like, yeah like that's that's right up my alley. like this but I would shove the popcorn popcorn chicken thing aside and be like, like this is like gimme. yeah ah hundred Listen, when we both of us saw the picture of this, we were like, we need to do a food time. but Like, this has to happen.
00:17:22
Speaker
Yeah. so and And, you know, the funny thing was when I saw the picture, I was like, oh, that looks nice. In the back of my head, I was like, I hope they do don't do like a weird flavor or something. The fact that it's just like, here's strawberry with some orange, but it's like, you know, you know sponge cake, strawberry, sounds you know, very fruity and like light. It's like, yes, that's exactly how this should be. Like, yeah don't go ruining it by like trying to like throw marscapone in it or something like that. that, right? Something fancy with it. deconstructed Swiss roll. with you know yeah Just let let figment figment. don't yeah Don't mess with it. Let figment figment. I like it. i The interesting thing is they don't say what the flavor of the cake is. The cake is colored purple. And first of all, there's you're going to be purple from eating this. Like your tongue is going to be straight purple. Like, right. and But listen, this is very, very appealing. i
00:18:14
Speaker
I would absolutely go out of my way to get this. 100%. ah hundred percent Yeah, especially with the orange. I feel that's very appealing. I agree. i agree. And then, i sorry, and I just, I skipped ahead before, the color scheme cake.
00:18:27
Speaker
I also want this too. This also looks delicious to me. It's a fruit flavored rainbow hued cake topped with Skittles pop sour and original freeze dried candy. So it's basically just a little rainbow bundt cake with freeze dried Skittles. With freeze dried Skittles, sour and the original one. So sweet and sour going on there.
00:18:48
Speaker
Okay. I mean, you leave the regular ones out. i mean, just give me the sour Skittles. like Yeah. Wait. Sour Skittles. Sour sour ah freeze-dried Skittles are amazing. They're like one of my favorite candies. Yeah, no, I've had those too. They're really good. i you know Yeah, good.
00:19:06
Speaker
and So the interesting thing, sorry, just talking about the the cake itself, they say fruit flavored rainbow hued cake. I'm wondering, like, to me, that looks like you would be getting different flavors throughout or if it's just like a i wonder if it's just like a fruit punch flavor. I don't, it just says fruit flavored. I wonder if it's just one flavor and they just wink tie dye with the colors, you know? like Yeah. Yeah.
00:19:29
Speaker
They just like, it for those, you know, that are just listening, it's got like, it's all sorts of different colors. ah And actually, I feel like they're going for like the old fruit striped gum. You know what I I mean, not really, but they're going for tie-dye. Like they're going for like, you know, lots of colors. mean, it's all but it's emulating the the colors of a bag of Skittles at the end of the day. It's, you know, it's it's those like bright primary colors, which, you know, to to be fair, um outside of Festival Arts, you don't get...
00:19:59
Speaker
Sorry, I shouldn't say you don't get colorful stuff, but you don't you don't get like this kind of rainbow-y like... Over the top....your face. Yeah. Yeah. Yeah. So, yeah, I like it. It's very very unique.
00:20:12
Speaker
Yeah. So let's go ahead and leave the Odyssey and continue on that little narrow path. The Odyssey will be there. You can always hit up the Odyssey, but we're on our way to Mexico. We got to go over to Mexico to El Artista Hambriento.
00:20:28
Speaker
So but if I said that wrong, someone tell me and I probably did. We got two new items there, though, Trevor. And we always know that the Mexico Pavilion delivers on this stuff, right? Yeah. right. So this is a chili relleno taco, flour tortilla filled with seared beef tenderloin, poblano pepper, black beans and salsa roja.
00:20:47
Speaker
Yeah. this This looks pretty good. I'm in on this except for the this the beans. But, you know, outside of that. and this This is how you counteract that cake you just had. because Yeah.
00:20:59
Speaker
Because that cake is just, you know you know, it's pure sugar and sweet and all that. And you need to get out of the, you know, the sugar coma that's going to put you into. This is what you do. You get one of these tacos. Yeah. You got to get that. You got to get the salty in your mouth to get rid of the sweet you just had. Yeah. That's that's yeah that's where you got to do it. Right. And it's it's perfect. You just follow along because we're but we're going in a circle here. We're going all the way around Epcot. So, you know, use just it's a good it's a good order here.
00:21:23
Speaker
Now, the other the other dish they have, Trevor, so you're going for this one, right? You're you're you're. Yeah. Oh, yeah. definite Definitely. And for the taco. Yeah. Then we also have a tostada de congrejo. I don't know if that's I said that right, but I guess. grayho Yeah. Yep.
00:21:37
Speaker
Hopefully that's correct. ah Crispy corn tortilla topped guacamole, ah lump crab, mango, crispy onions and hot sauce. I'm going to leave this one to you because I'm out just based on the crab and the guacamole. You want to know what the funny thing is? Is that I'm on board up until the crispy onions.
00:21:55
Speaker
Interesting. I love crispy. You don't like crispy onions? I don't like crispy onions. ah It's not my favorite thing. Everything else looks good. i would just be like, you know, crip like I get it's, you know, crispy onions are there to add the texture and everything. I don't like it's on a, it's on a tortilla. It's on a crispy tortilla. Yeah. You already got that. Well, although it's probably going to get a little soggy by the time you get there, right? yeah Whatever. It's fine. yeah I'll eat it quick. I mean, right you get these things, you eat them quick anyway. So it doesn't matter.
00:22:19
Speaker
Well, um now, yeah, the the onions are actually the one thing that I wouldn't go for on this. I mean, I understand that. I understand why you might not want that. Well, listen, so since you had your salty, we're going to go back to s sweet again. Yeah. OK, we're going to go back to sweet because we're going to go over to Norway and we're going to go to the bakery.
00:22:37
Speaker
ah And we're going to have a hazelnut praline bowler? baller bull How do you say that correctly? Bowler? I guess baller because double L. yeah Yeah, I guess. I mean, I know how to do that in Spanish. I don't know how to do that. what it's um I don't know.
00:22:53
Speaker
This is a cardamom bun with hazelnut cream. Now, listen, I am never going to say no to anything like hazelnut related. I love a good hazelnut. So this looks great.
00:23:04
Speaker
I will say this does... I don't want to say break our rule, but violate our rule around themed things. Okay. And if you don't know our rule is you can't just throw a thing on it.
00:23:18
Speaker
That's just like connecteded with the the event on it. Right. But I like, it yeah Okay. So, so, you know, I, I think, I think we've clarified on the, you know, putting a white chocolate thing.
00:23:29
Speaker
piece on top of it and just ah or the vast majority of the time those white chocolate things are just like Mickey ears. Yeah. It's just like it's usually like the most basic like you know oh here's just you know you know ah you know a typical Mickey thing or like a goofy thing or whatever that looks very um very mass manufactured. This looks like, you know, obviously they use the chocolate as a means of doing a very intricate design that they wouldn't be able to do otherwise, but that figment looks awesome. It does. And, and you know, I will give it a pass for the the artistic piece on it.
00:24:06
Speaker
They did put some work into it and it's probably just a choice of They, you know, it was the best way they could find to put that on this particular piece that they're they're doing.
00:24:18
Speaker
As far as what it is, I mean, this is a a Boston cream, but you've replaced the Boston cream with hazelnut cream. I mean, yeah. Which I'm i'm not objecting to. I'm just saying. by those two you know it's yeah i mean I mean, are you really going to notice are you in for the hazelnut cream? Let's be honest. mean, I'm in it for the hazelnut cream. Yeah. And listen, I'm never going to hate on anything that has figment on it.
00:24:37
Speaker
Just knock on it. Not even the ride. I'm not going to hate on that either. I'm not going hate on anything that has figment involved. Everything's fine with it. Everything's fine. I like it. Well, let's continue around the World Showcase, Trevor. Okay. china One of your favorite places, right? Yeah, this is where Tom is waiting for me while he's checking his phone. I'm going to check out. I'm just going to check my phone here for a little bit. Okay, so we we got some General Tso's chicken shumai, which is dumplings filled with chicken, asparagus, onion, water chestnut, talked with General Tso's sauce.
00:25:09
Speaker
would actually eat this. I love general. Yeah. Yeah. you You have to admit that this is, this is good. Like like these, i love these are good little dumplings. You know, it's got some chicken in there. Nothing too weird. You know, there's some asparagus and onion and stuff. So it's not like, you know, anything too far outside of what you would expect.
00:25:26
Speaker
But like, again, yeah you know, you know, i will give them credit, you know, as we're walking around World Showcase here, we started with some sweet and then we got some savory from Mexico. Then we went back to sweet in Norway and now we're getting the savory again in China. So, so we're having a very nice balanced experience.
00:25:44
Speaker
so far. And, you know, nothing to object to here. And then and then also on the side, or they have another thing here too, which I'm surprised that they're calling this new because I'm pretty sure I've had this before, but maybe it's just new to this festival. I feel like I've seen this before. the Yeah, I've had a char sioux pork bun before. Yeah. The funny thing is, we're talking about me checking out, but I would actually eat both of the things in this booth. like i would eat both of these things. yeah there's yeah These, I'm...
00:26:13
Speaker
I want to say, I feel like I stopped for something like this when me and Evan were in when we were in Epcot, like we, I'm pretty sure I had something like, like it, maybe it wasn't, might've been a beef bun instead of pork. Maybe that's the difference, but. Maybe.
00:26:30
Speaker
this this ah but i know i had a I know I had a pork bun or a steamed bun. They have a sweet and savory Cantonese style barbecue pork and a steamed bun. Very simple. just yeah Just some pork and a bun, man. And a char sioux pork bun. ye It's, you know, chef's kiss.
00:26:48
Speaker
Perfection. You don't need anything else. perfection it's It's easy. it It doesn't need a lot. It's good meat on a steamed bun. There you go. There you go. I like it. All right.
00:26:59
Speaker
There's also this ah egg tart. This ah was there last year. It's just a Hong Kong style egg ah custard tart. You know, not new. ah The other thing, though, as we continue walking over here, the the refreshment outpost ah over here but in between China and Germany, there's ah the classic every year artist palette jumbo chocolate chip cookie that looks like the little artist palette with the little brush.
00:27:23
Speaker
You know, have that every single year, right? we're We're not ah not doing anything. Nothing to talk about. It's a chocolate chip cookie. And I mean, I'm not... I'm not stopping for a chocolate chocolate chip cookie.
00:27:34
Speaker
It looks like a hard chocolate chip cookie too. It does, yeah. I prefer soft, just this. Yeah, I don't think I've ever had like a good, like soft chocolate chip cookie when I've been walking around. You mean chocolate chip cookie? No, soft one. I like soft. You don't like soft? No, that's what I'm saying is that I've never had one that was sufficiently soft. They're always like hard. Yeah, they're always hard. I never find a good soft one. I see. I see. I see. Okay. Gotcha.
00:28:02
Speaker
Over at Germany, we also don't have anything new. we have the the They brought back the beef short rib, ah which, you know, looks good. It's fine. Yeah. the The Black Forest cake, which also looks very good. Chocolate mousse, some cherries. I know you're not a huge cherry guy. i just don't like Black Forest. Yeah. That's fair. That's fair. pass for me. Yeah.
00:28:21
Speaker
Yeah. So we're going to skip ah pass past Germany because we're going to go over to some new things over at ah over in Italy. Now, this one is not new. This is a mozzarella fritter, which is basically just ah a disc of mozzarella stick with a bunch of dipping sauces. They had that last year.
00:28:36
Speaker
You know, great. They do have some new items, though, this year over in Italy. And I'm always up for some Italian food, Trevor. So what do we got here? We got a polenta. wow. Pasta.
00:28:48
Speaker
Pasta. Pasta. Yeah. see Okay. I think that's as close as we're going to get. close We're going to get my, my Italian grandmother is rolling over in her grave, hearing me mispronounce Italian things. ah ah Polenta, bolognese, Parmesan, mozzarella, and tomato sauce.
00:29:06
Speaker
I am, this is one of those things where I would start eating it and my wife would be like, let me try a bite of that. And it would be already gone. You know what I mean? Like she'd be like, let me try it. And it'd just be gone. I'd just be like, what? I'm already done.
00:29:19
Speaker
You know, like that's how quickly I'd eat this. that's Yeah. the The funny thing is, is that it like I'm looking at this and it feels... ah it feels like it would be very heavy. It does. But I, but I get the feeling it probably wouldn't want to, the you know, portion size. it probably wouldn't be as big as I think it is.
00:29:38
Speaker
Um, but it's hard to tell in the picture, right? Because yeah. fortunate Well, I mean, yeah mean, looking at the plate too, like it, like it looks like it's maybe like a little bit of like, i guess i I wouldn't, I wouldn't mind a little bit of, of, you know, the, the bolognese and parmesan and everything. Like it's, it kind of feels like, like getting like a weirdly shaped piece of pizza.
00:29:58
Speaker
right a little bit of a different consistently be in consistency because of the polenta right but yeah i i see where you're going with it uh there is a there's a new dessert at this booth as well trevor so wait are you are you going for this or no are you you in um i would probably pass on this one o i think yeah i just it doesn't seem or it's not the most interesting italian food that i would want to go for i get that i get that yeah We do have a dessert item, which is raspberry spuma. I believe it's the correct way to say that, which is vanilla sauce, ah mint whipped cream and puffed rice.
00:30:34
Speaker
So you've got raspberry, vanilla and mint. You do. With puff raspberry and vanilla. I don't know that I've ever had raspberry and vanilla. It's almost like a creamsicle, but with raspberry, right? It's you get that like little, you know, creamsicle kind of flavor.
00:30:49
Speaker
Yeah, i'm I'm just thinking of how the raspberry, like the the two together are kind of like, they're very strong flavors to begin with. So I feel like this would be like, like you're kind of getting hit in the face with the mint and then you're getting hit in the face with the raspberry.
00:31:01
Speaker
i mean, i I wonder if it would be almost too much. I don't know. I think it would be good. i don't know. I think I would, I think I would enjoy this. Yeah. I mean, I, this is one of these, like, it it makes me curious, which I'm, you know, you know, there's the, the other items we talked about where it's like, oh yeah, I mean on this, like this, yeah this is great.
00:31:22
Speaker
This is like a, huh? Maybe that's, that's, that's odd to me, or it's weird to me. you know I'm sure there's people going, oh my God, you know, this is the best flavor ever. But it's like, I never had it. I'm not sure.
00:31:33
Speaker
I'm curious. That's actually, I want that. Yeah. Like, like you want something that's curious about it. Yeah. Yeah. I get that. So, so that, that, that strikes my curiosity. So I like that. Okay. Yeah. Okay.
00:31:44
Speaker
Well, let's, ah let's walk on over to America. Okay. All right. You know, just do a little walk over here. We're at, we're at, we're at artist table, the artist table menu over at the American adventure. We got a steakhouse lobster Caesar salad. That's a new item. This is romaine red Oak, lettuces, a warm water, lobster, radish, herbs, breadcrumbs, and a house made Caesar dressing.
00:32:06
Speaker
I feel like, I i don't know. um I don't want to do a, I feel like I don't want to do a salad at the food festival. Is that is that bad that don't want to do a salad at the food festival? I like salads. Just, I want to, I don't know. I mean, but it's, it's got the lobster and it's got the lobster in it, but that's not for me. That's, you know, i was going to say, is, is lobster off your, ah your preferences? It came from the ocean. It's off.
00:32:27
Speaker
It's out. Hey, lobster is delicious. Like, no, okay. No, i'm not I'm not doing a lot. Listen, trust me. My wife and I have this argument.
00:32:38
Speaker
I'm going to say once a month. Okay. Because she like she actually asked for her birthday one year that I would just try lobster. That was her birthday gift for the year was to try lobster. And I refused. And you and you just didn't you didn't like it. like I didn't dunk it and they do it. I just didn't do it. It wasn't going to happen. I'm not going to waste a lobster on me.
00:32:57
Speaker
Why am going buy a lobster? Just fit in butter and try it. And it's like, I mean, and the thing about this is like, it's served with the, you know, the Caesar dressing and everything, which like the lobster would be like lobster is great with butter because it really just absorbs the flavor of the butter. This would just absorb the flavor of the Caesar dressing. And mean, I love Caesar. I do love Caesar. Yeah. It seems like a, like, I know you're saying you don't want to do a salad. Like this is like,
00:33:25
Speaker
The lobster kind of next levels it, in my opinion. That's that's fair. So, yeah. I would try this. I just said it again. ah But before anyone calls me out. try and stop setting you up like that. Before anyone calls me out, by the way, I said nothing from the ocean. And I'm fully aware that if you're having real Caesar dressing, that you're having anchovies in it. And that's ah I'm okay with that, okay? Because I don't know that they're there.
00:33:47
Speaker
I just think they're there. They're mixed in well enough. They're not like sitting on top or anything. That's true. that it Yes. So before anyone calls me out on that. you're You're missing out on lobster. i'm I'm going to talk to your wife and we're going to figure out a plan to get some lobster. No amount of peer pressure that's going to get me to eat that.
00:34:04
Speaker
ah know you You won't know what's happening. We'll we'll figure out a plan. you know I'm not a child. with not bra i i'll make dinner like I'll mix it in with the popcorn chicken and the in the the that popcorn and popcorn chicken. It'll be like, yeah, it's just like red popcorn. Just toss it in your mouth. I'm getting to know i'm not stupid. I've got to figure it out All right. let's Let's continue on here. We got a popcorn crust. Popcorn. Peppercorn.
00:34:31
Speaker
I broke Tom. who broke me. Peppercorn-crusted strip loin with grilled asparagus, potatoes au gratin, and I don't know, some sort of Frenchie. Oh, paviere. Okay, there you go. You did the French thing. Pauvier. No. Listen. It's a paviere. It's...
00:34:47
Speaker
Poivère. Poivère. Okay. now i Listen, if I were if i were a a steak eater, I mean, listen, i do i we talked about this before, I do eat red meat sometimes, not all the time, and I you don't usually go out of my way to eat it. This looks pretty delicious. I will have a good steak if I'm at like a good steak place, right? like I'll have ill i'll you know go go with it for that.
00:35:07
Speaker
And I love agron potatoes. Love agron potatoes. Yeah. Yeah. The funny thing about this. so So this is at the artist's table and in the America Pavilion, but this feels like something that they could have been serving in the Canada Pavilion. That's what they usually throw in the Canada Pavilion, a steak. Yeah. Usually a steakhouse thing. so I'm wondering if we're going to get something different in the Canada Pavilion because of this. We'll have to wait and find out, right? So so i I would, I'm not saying this wouldn't be good. This this actually does look very good.
00:35:38
Speaker
But again, you know, if I was at Festival the Arts, I i wouldn't be spending my time eating steak dinner. That's fair. Because yeah I can get steak dinner at home. I'm just saying that's fair on purpose. Yeah, I know.
00:35:51
Speaker
yeah Yeah. That's valid. That's valid. yeah I need to get my thesaurus out. that That's what my, that's what myself and my son say now, because that's like, the that's the the new age.
00:36:03
Speaker
Is that the way the kids are doing it these days? Yeah, that's that's what the kids say now. it use is They go, yeah, that's valid. Or, or it'll just say valid. Valid. yeah. All right. Valid. Yeah. ah And now for some dessert, a dark chocolate torte, flourless chocolate cake, whipped cream, and raspberries. Very basic.
00:36:21
Speaker
But yummy looking. It's okay. Yeah. Again, yeah. The hard part is you know, to be fair, we we started off really strong with that figment cake. It's true. This is competing with that figment cake now. Valid.
00:36:38
Speaker
And I'm looking at it. Thank you. And I'm looking at it and and I'm like, yeah, you know, it's it's a pretty basic chocolate cake. It's hard to, i like, you're not going to top the figment cake.
00:36:49
Speaker
Like, this might even taste better, but this is like there's no way you're going to top how the figure... It's not that you have to top it, but this the whole point of this festival is it's, you know, the arts. Yeah. And there should be some creativity to it. This does not show creativity to me.
00:37:04
Speaker
I agree. It's about as basic as you can get, so Well, Trevor, it wouldn't be a festival at the American Adventure Pavilion without an absurd funnel cake.
00:37:16
Speaker
Yes. It wouldn't be right to have to have a festival and not have a ridiculous over-the-top funnel cake. Is that layered? Yeah, that is layered, Trevor. This is This is a Wildberry funnel cake funnel cake sandwich. So it's just a funnel cake. It's a funnel cake sandwich. Oh, that that is ice cream in the middle. That's not whipped cream. That's ice cream. That's a block of ice cream in the middle of two funnel cakes. It's a block of ice cream with powdered sugar topped with brown sugar brandy, wildberry compote, whipped cream, and dark chocolate sauce.
00:37:54
Speaker
I would much rather go for this than the previous item. That's... Yeah. Okay. this So, so that is a bougie funnel cake. Yeah. Like that, that is. The brown sugar brandy is what took it over, right? It did. Yeah.
00:38:07
Speaker
Yeah. Yeah. yeah But it should have been dark chocolate, not dark chocolate. Yeah. Chocolate. It's the American. I know that, that, that, that is, that is a bougie funnel cake and, and exactly what they should be doing. Like it should be like, this is not something I would make on my own. Like, how could you, I mean, i I, I could, but the amount of work to make that would be insane. Like that, like that's the kind of stuff you should be getting for dessert at festival. The arts a hundred percent. It looks delicious. I want to eat it. Like just, and I'm not a big, yeah like I'm not a huge berry guy, but the, the wild berry, the brown sugar, brandy, wild berry compote. Oof.
00:38:51
Speaker
and like And I mean, just like the whole package, like it's, you know, you know, the funnel cake has you know, got that like fried battery, like crispiness, crispiness. And then you got the, the, you know, the ice cream will be nice and cold in the middle. You'll have the, the sweet from the berries and the, yeah, it's, it's got a lot going on. It does.
00:39:09
Speaker
It's got a lot going for it. What are your other favorite places, Trevor, is next here? Goshiki. Japan, yeah. We're at Goshiki. I'm going to let you read this because this is a really cool one, actually. i okay This is Taiyaki. So is a...
00:39:30
Speaker
Fish-shaped pastry. It is not fish. So we're clear, Tom. Not fish. this is It's not fish, but it's a type of pastry that they do that always comes in the shape of a fish. I feel like you're tricking into eating fish by eating this. It's not. They're actually very delicious. I've had taiyaki before, and they're really good. It's it's just like a it's a little...
00:39:52
Speaker
Or the ones that I've had, you know you know, it wasn't super big, but it's just like this little sandwich with cream in the middle. And yeah, delicious. And they say this one's flaky. So yeah it looks like they they've done it with some kind of um like a waffle mold or something.
00:40:08
Speaker
And yeah, served with custard and whipped topping. Easy. yeah oh said i would so that bill this is the only i'm getting fish on tom's yeah and it's not actually fish yeah there we go i feel like there's secret fish on on the inside i don't know why i don't trust it i would like bite it it's not they're not they're not trust me they're they're not fish but they are good the the fish thing is it's a cutesy thing it's a it's a um it's a kawaii thing that right. All Yeah. that thing I feel like it's been there for a couple of years, Trevor. Uh, and that's the, the sushi donut. Uh, still hilarious. Yeah. Which is not an actual donut for those that are not paying attention. Right. It's just donut whos sushi, right? Yeah. It's like four pieces of sushi rammed together into a donut. Yep. Yep. That's exactly right. I like this next one though, Trevor. This, yeah this, this, uh, what is this? The Tokyo kawaii roll?
00:41:01
Speaker
Kawaii. Yeah. Kawaii. It's almost like, it's almost like Hawaii. Yeah. Yeah. yeah ah crispy It's like my last name, but yeah a little bit extra. Yeah, yeah a little bit a little bit more. a little bit of panache on the end of it. yeah ah so it's a crispy ah shrimp tempura wrapped in multicolored sushi rice and topped with a refreshing yellow yuzu sauce and tangy plum sauce.
00:41:23
Speaker
Very colorful tower of sushi here. Yep. I'm not eating this. I like looking at it. That's, guess too bad because it like, i mean, tempura shrimp is good for starters, for anybody that knows.
00:41:37
Speaker
But then I've really, ah like in the last couple of years, yuzu has, as a flavor profile, has become more and more prominent. And yuzu is like, it's a cross between like an orange and a lemon.
00:41:49
Speaker
So like like in terms of the flavor you're getting, it has like some of the taste of an orange, but it's got that like tangy sourness of a lemon, right? yeah Yeah. And so so you got yuzu sauce and plum sauce. Like, and yeah, it's this just like...
00:42:05
Speaker
if If spring could, like, jump up and kick you from a plate, like, this is just as that. Why is spring kicking me? Well, it's, you know, i don't know. it's It's a Japan thing. It'll, like, you know, it'll be cute, but it'll jump up and hit you in the face with that flavor of, you know, the yuzu and plum sauce. So, yeah.
00:42:26
Speaker
Then the last thing we have here in Japan is ah is a wagyu bun, which is a steamed bun filled with sweet and savory minced American wagyu beef. So it's not real wagyu. No, it is definitely not real Wagyu because note no one saying American Wagyu is Wagyu is correct because Wagyu comes from a very small island under very specific conditions. Correct. is not something that you could easily get internationally. And I'm pretty sure that the people who are making American Wagyu are not massaging their cows every day as they do on the Isle of Wagyu.
00:42:59
Speaker
Well, that's also this... If it were a real wagyu... Maybe it's not an island. Maybe it's a region. Yeah. If it were, though, real, this little bun would cost a fortune as well. Yes. Also, interesting that they decided to make the steam bun purple.
00:43:12
Speaker
Figment! Figment! It's a figment color. Yeah, yeah yeah i know i But it's... We haven't had them do that with other... That's true....stuff. That's true. Yeah. So... Valid. um Yeah, just... It's it's a little...
00:43:27
Speaker
For like, I guess when I look at a steamed bun, like like this almost to me looks like it like it'll be like plum or something. Yeah, but it's probably not flavored. It's probably just colored. purple Yeah, it's it's just it's just purple. It's just again, it's one of these things where the the the visual aspect of it is breaking my brain a little bit. Understood. Understood. Yeah.
00:43:46
Speaker
ah Now, we don' have a lot of yeah yeah we've got a little bit of ah a a break in the new items here, Trevor. This is over in Morocco. There's a wrap that's been there. ah Between Morocco and France, there's ah there's a couple items. There's a there's this ah small booth there, like this chorizo and potato empanada. Again, this is returning.
00:44:04
Speaker
There's this soup here. This is a spicy soup of some sort. And then we also... have a passion fruit mango cheesecake over there as well.
00:44:16
Speaker
Again, these are all returning friends. that spiral on the top. i Yeah, I know we've seen this before. I just, yeah that one looks really good on the top. it's that one is ah That one is very much a festival of the arts dish.
00:44:28
Speaker
You know, it's very pretty, very well plated. Very well thought through. oh that yeah that's yeah that's the dragon fruit gelée on the top. is. Yeah. yeah Yeah. it's it It kind of looks like ah ah like a burner on a stove, but, you know, also looks cool. I'm not going to – I don't want to take it down a notch there.
00:44:46
Speaker
But let's go over to France because we do have some new things there. And I'm going to rely on you, Trevor, as usual for the French parts. Okay. Now, this is a return. Listen, maybe we just don let me just don't read the French title because they translate the whole thing, right? Yeah. I mean, I still want to try because it like it does make sense to me. on Some of it does. but Well, this this first one's a returning thing. This is a ah creamy brie in ah in a little bread bowl. Yeah. Okay. Straightforward.
00:45:12
Speaker
Next one. Crème de brie en petit pain. Yeah. There Let's do this next one, though. Okay. Gâteau de crab, biste, homard, crème, citron don't know, what is that? Eneth? Eneth?
00:45:26
Speaker
Eneth? and Yeah. Yeah. Okay. Yeah. So crab cake, gâteau de crab, crab cake, uh, biste, homard, lobster bisque. And, okay, lemon dill sour cream. So that somewhere in there that there's... such Okay, interesting.
00:45:42
Speaker
It must be something for dill. I don't know the word for dill in French. Well, now we I think we do now because we don't know what that... Yeah, but how interesting though. How are you feeling about this one? Are you interested in this? Crab cake and lobster bisque? Yeah. I mean, it's it's very much that seafood flavor that I know you don't like. But, and then also I like lemon dill as well.
00:46:05
Speaker
like this I like lemon dill as a flavor. Yeah. Yeah. i I would rather go for the dessert here, Trevor. And actually the the lemon dill kind of, it's, it's, um... When you do, ah or when I do like halibut or whatever, like having it with lemon is usually really good. So yeah, I see where this one makes sense for my from a seafood standpoint. So, okay, now we have the... Zert.
00:46:28
Speaker
Which is... An eclair. I think this might be the longest title I've ever seen for one of these items, by the way. Yeah. Eclair au chocolat de de nocette et orange confit.
00:46:44
Speaker
You want to read that in English now? Yeah. a chocolate orange eclair, orange cream, chocolate ganache, crispy hazelnuts, and candied oranges. i would That is busy. It's a lot of orange and chocolate flavor going on.
00:46:59
Speaker
it's a lot of um a lot of orange and chocolate flavor going on and then ah And then also, the yeah, having the hazelnut in there too. You know, I feel that would balance it really well.
00:47:10
Speaker
I think I've said this before. i don't... I know some people really like chocolate and orange. Chocolate and orange is not my favorite flavor profile. I'm not a gishin' either, but i I would eat this. This looks delicious. See, I would actually pass on this one. It just feels like a little bit too much orange and chocolate going back and forth. That's the name. It's like... It just looks really pretty, too. It's a really pretty dish.
00:47:35
Speaker
I wonder if they... I mean, they have to just have it labeled as like a chocolate orange eclair. on On the, ah like, because can you imagine somebody coming up and coming like, I want, can I order the chocolate orange with the chocolate orange and the chocolate orange? Let me get the orange and chocolate thing with the pastry. Do you want with orange and chocolate? Orange. Orange. Give me that.
00:47:58
Speaker
Give me that. Well, here to disappoint you, Trevor, is Canada with no new items. No. Sorry, bud. But there's ah a wild mushroom risotto again and returning. We got a roasted bone marrow with more mushrooms. It's it's fine. right you know i Sorry, I look unimpressed at these things only because like there's nothing there's nothing amazing about this or nothing that I haven't seen, I guess. this I mean, this is very this is this is very fancy, though. This is a very festival-yertsy dish. They are, but that this is also like steakhouse kind of stuff up here. So it's, yeah.
00:48:38
Speaker
Well, and then, and then also a citrus braised, a braised beet tartare. But again, from last year. So nothing new here. The one I really am interested in, Trevor, is over here in World Discovery near Disney Traders. There's one called Fictional Victuals.
00:48:55
Speaker
Fictional Victuals. So the fun thing about this one is they have three different, the the three dishes are three chapters. mm All right. Yeah. The first one being chapter one, beach oysters, which are grilled oyster and And creamed spinach.
00:49:14
Speaker
I hate everything about this. Like, all of it. I'm looking at it and it's making me, you know, like, like ill. ah My wife would destroy would like eat this so fast. i You know, i but I'm 100% out.
00:49:31
Speaker
I'm on the fence about oysters. i've I've had okay oysters in the past. I've not had amazing oysters. I don't know that I want oysters. Yeah.
00:49:43
Speaker
I feel like, listen, I feel like oysters or you're playing like, you know, a dangerous game, right? Like, because you can get really sick off oysters if they're not. Yeah, if they're not prepared correctly. Yes. um And I don't trust any, you know, I wouldn't trust anybody to prepare them correctly, to be totally honest.
00:50:00
Speaker
Yeah. Yeah, that's, yeah, I guess getting oysters in a theme park is a, it is a very... If there's anyone I would trust to do it, it would be Disney because they are very careful about these things. Yeah, their food handling procedures are definitely a cut above everybody else. So that is fair. But still don't want oysters. So, okay, what's in chapter two? Chapter two, and I'm a little confused by this actually because it says plate of impossible bites. So when I saw that, I assumed that these were impossible meat things.
00:50:31
Speaker
But I'm pretty sure they're not because it's not marked as plant-based and it's not marked as vegetarian. So I don't know. i i feel like they're... Small bites. Yeah. But it's roasted turkey breast, onion and bacon custard tart, cherry gel, brown butter toast milk foam, and pineapple toffee butter.
00:50:52
Speaker
I don't know what's going on here. And I have no idea how you... Like, do you just eat these things all separately? Like, i Okay. I'm lost. Yeah. Okay. So roasted turkey breast, I get. Like yes it's those medallions of turkey breast on the side there.
00:51:09
Speaker
Yes. I get that. Yes, of course. Onion and bacon custard tart. That must be the one on the other side. That's over to the right. Yeah. So, okay. So there's a tart there. Cherry gel. That's the little dollops.
00:51:22
Speaker
Butter, brown butter toast milk foam. Is that what's in the middle? I guess. It kind of looks like a, like a little bit of like, like cream cheese or something.
00:51:35
Speaker
And then pineapple toffee butter. What? Like, is that what's on top of the chicken or the turkey? Maybe. But, yeah, actually, yeah, you're right, because, yeah, there's pineapple in there.
00:51:46
Speaker
So, but this is the weirdest thing I've seen at the festival. I'm really trying to, like, find a frame of reference for, like, you know, the turkey breast, I'm, like, immediately kind of going, like, okay, this is, like, a Thanksgiving-esque kind of thing, but then it's, like, the tart is, like, nope, that's... Or it's a savory tart. So, actually, the the the tart is... um onion and bacon. It's not like a tortillera. It's, uh, yeah, like, uh, or I guess like, um, uh, like a shepherd's pie kind of tart.
00:52:18
Speaker
Yeah. And then, but then brown butter toast, like, What are we doing? Am I just eating the foam on its own? Like, is it supposed to mix something? I feel like you should be dipping, like, the tart in the foam or having the, uh... Or should all three go together? Like, i i yeah i am very confused by this one. i would I would ask the cast member, like, what do I do with all this? like I mean, that this this would be a very puzzled experience standing over, like, one of the Disney trash cans trying to, like, yeah figure out how to put it all together. yeah do i Do I dip it? Do i put it on top? Yeah, that' that is weird.
00:52:55
Speaker
Interesting. I guess it is artsy. Yeah, it is. It's very artsy. I do think they redeemed themselves with this dessert, though, because even if it doesn't taste good, it certainly looks cool. That's cool. ge Yeah. that. So it's Captain Three is a tea treat. It's a T as in T-E-A.
00:53:12
Speaker
ah It's Twinning's ah Earl Grey tea treat. chocolate pot de creme lemon madeline rose and raspberry jam and a tea biscuit crumble so for those listening and not watching this dessert is literally a chocolate teacup half of a chocolate teacup and on the inside is the pot de creme and then and it just looks very cool okay i'm an idiot i get it now What?
00:53:43
Speaker
This entire thing is Alice in Wonderland. That's what I thought it was. This entire menu. Yeah. i'm like But I just don't understand what number two is. So, okay. that there There has to be some some reference. Like, i'm I'm feeling like maybe it's like the Mad Hatters, like where they were like buttering the... yeah um or He was like making a sandwich and and there was like you know mustard. and or or like Because the the March Hare was like giving him mustard and stuff. And was like, oh, we won't put mustard on there. But it was like a whole bunch of like other crazy stuff. Because, yeah, the oysters would be the part with the the the walrus and the oysters. Okay, yeah. And then I think maybe the Impossible Bites is supposed to be like a Mad Hatter kind of thing.
00:54:26
Speaker
And then the tea treat is... or like Or I guess it's it's, yeah, Alice in Wonderland, so like tea time kind of thing. So I see where the intent of the the theming is, whether or not these things go together is something else. Like you said, for for this dessert specifically, um lemon, rose, raspberry, and Earl Grey tea, I mean...
00:54:50
Speaker
Yeah, sure. That sounds pretty good. give it a try. Yeah, and it sounds good. this This looks interesting. Like I said, you know, the the way that they they serve it up as this like cut in half teacup is ah very cool. It is. It's very, it's very again, it's very Festival of the Arts.
00:55:06
Speaker
And I would definitely eat this. This this looks really good. yeah So over to ah over to Deco Delights, which is near the port of entry, ah this there's there's one item here, and that's a sparkling spectacle gateau. Gateau?
00:55:23
Speaker
Gateau. Gateau, yeah. ah Vanilla bean mousse with a golden caramel center and apricot jam on a hazelnut cookie. This looks as fancy as it sounds in the description, Trevor. It does, yeah. It's it's not...
00:55:40
Speaker
it It almost feels a little too, um like this feels like something that they should have actually done in like Hollywood studios during Jollywood nights or something. I could see that. as a Not as a festival of the arts thing. Like it it it has that like, kind of like a glitzy dessert thing going on with it.
00:55:59
Speaker
Yeah, i can i can see i can see what you mean. Especially the sparkling piece, right? Like that feels very like, it almost feels like a thing they do for New Year's, you know? Yeah, exactly. yeah it's Yeah, it feels like a New Year's type dessert. Yeah. So, yeah.
00:56:17
Speaker
All right. It looks good, though. I mean, I would eat this. I would i would eat this in a heartbeat.
00:56:23
Speaker
All right. I realize we're getting pretty close to the We've been at this now for like an hour. We're almost done, though. We're almost done. All right. We got almost nothing left. one of the One of the other new things here, though, is over at the Pop Eats menu. This is in the walkway between the World Showcase and the Imagination Pavilion. And so for a couple years now, they've had the the the grilled cheese with the with the the tomato soup. ah But they have ah a new one here, Trevor, a word that I can never say correctly. Croque Monsieur.
00:56:53
Speaker
i i i i can't tell you how many times I've tried to say the M word that you're saying right now, and i cannot it does not work coming out of my mouth. Monsieur. it it does The more you say it, it's not going to make it make it rock it work for me on so Okay, just call it a croc monster.
00:57:10
Speaker
croc Okay, croc monster. Yeah, okay, sure. It's a croc monster salad. It's black force ham, gruyere, bechamel sauce served with tomato soup. It looks delicious. It really does. Right?
00:57:21
Speaker
Yeah. It's, yeah. um I do like a good croque monsieur. How could you not? it's It's one of the few times that I will go out of my way for something cheesy that even though I don't like lactose stuff, it's like, yeah, I'll do this. Yeah. yeah Because like it's that ham and cheese, right? like It's ham and cheese. It's ah as all it is. It's ham and grilled cheese, right?
00:57:42
Speaker
Yeah. Over at Swirled Showcase, again, this is still in the walkway but between the two. We have a returning item, which is a a figment um it's a Figment ice cream cone. They had this last year.
00:57:54
Speaker
Very cool looking, right? It has the same wings that the the cake had, right? but And and this you know obviously it looks like Figment, but you know Again, coming back. ah But the the one new thing they have here, they're doing that liquid nitrogen thing that they've been doing, which is the liquid nitrogen mini cake pop.
00:58:12
Speaker
It's a cotton candy sponge cake with white chocolate ganache and colorful chocolate splats. I like the term splats. Splats. Splats. You got to go let you splats. got to do one of those. So yeah, this looks great. I would eat this for sure.
00:58:30
Speaker
like Liquid nitrogen desserts are always fun to eat. They are. They're like flavor wise, you know, it it may just be standard like sponge cake, but yeah, when we're getting it frozen like that. It's always, uh, always cool. it's always entertaining. Yeah, it is. Yeah.
00:58:44
Speaker
It's always cool. Yeah. Your, your liquid nitrogen desserts are always your right time. Uh, yeah. So over over just finishing up here. Right. So this is the craftman Craftsman's Courtyard, which is, ah again, between the World Showcase and Imagination Phil. And I think everybody knows that little walkway over there.
00:59:02
Speaker
um Nothing new here. They have a Beef Wellington it's inspired croissant supreme, ah which, you know, looks pretty good. But then they also have some muscles, you know, pretty straightforward stuff there.
00:59:14
Speaker
Kind in the same vein as the oysters. Not not sure you want to do that. Correct. ah The thing I really like is ah over at ah over at ah Sunshine Seasons, they have something called the Architecture of Drip.
00:59:30
Speaker
which that's quite the name. I love it. Right. Architecture of drip. Architecture of drip. Right. But this is a blueberry flavored gelato topped with scoops of banana and, uh, berry whipped cream and a waffle cone with sprinkles. So it's like a, it's like a, uh, uh, an ice cream cone or a waffle cone, uh, flipped over on top of the drink.
00:59:52
Speaker
it It looks like a spill, like you had dropped an ice cream cone onto the ground and it kind of splatted, right? Like that's, that's what it's meant to look. I just love the name of it. I want to order it. I like, I just want to go up and go, can I have an architecture of drip, please? Yeah.
01:00:08
Speaker
but It's, it sounds far more um intimidating than what it is. it really It really does. It really does. Yeah. And then last but not least, Trevor, like very last thing, some Joffrey's,
01:00:20
Speaker
And listen, this is not real. Yeah, I mean, it's fine. But it's it's the Pop Art Latte, espresso espresso with a choice of milk and vanilla syrup topped with with lavender whipped cream and Skittles popped original freeze-dried candy.
01:00:36
Speaker
You know, ah they could just start throwing Skittles, like like freeze-dried Skittles on everything at this point. And I wouldn't object to it.
01:00:47
Speaker
Like, you know, yeah you know, if everything just came with a side of freeze dried Skittles, I would be like, yeah, cool. Like, yeah, I get it.
Festival Experience and Personal Thoughts
01:00:55
Speaker
I like, I like i it's funny because like, like they're not doing anything like amazing with this, but it's just like, Hey, you know, it's festival arts. So here's some Skittles, right? It's like, okay, cool. Yeah. You know what the kids love these days? Freeze dried Skittles, throw them on top of a latte. I mean, hey, I like them too. It's like i said, I found them a couple of years ago and I was like, hey, these are really good. So just toss them in everything. Yeah, exactly. yeah Well, that's going to do it for food time, Trevor. Why don't we yeah why don we wrap up real quick here and then we can ah we can get out of here. But I'm glad we did this. I'm glad we got to talk about all this cool stuff because –
01:01:32
Speaker
You know, we love doing food times, first of all. But second of all, when we get to talk about Festival of the Arts, which is a really cool festival, very different festival, very short festival where they do some really cool creative stuff. It's really nice nice to kind of just, you know, talk through these.
01:01:47
Speaker
Yeah, it's, ah like you know, like we talked about through it is ah the thing that I really like about the festivals, you know, like the other festivals are are focused, ah you know, obviously on, you know, food and wine, flower and garden. It's like they have their own food things, but I love the fact that that Festival the Arts is like you get some of the most out there creative stuff.
01:02:08
Speaker
like Like it feels like the other festivals, they they're there are obviously, you know, some ah some people take um adventurous stances on it, but you know Festival the Arts really feels, you know like as you saw, like you know they they just do like the craziest things you wouldn't think of. And there was a couple of pieces in there that we talked about that it's like, I don't know how that makes sense. But but I like that you tried. Yeah, exactly. I appreciate the fact that they're trying. So, um you know yeah, I can't be mad about that.
01:02:37
Speaker
Kind of wish that I was going there this year, but maybe this is something... I do like the, ah you know, going in the January, February timeframe. So i might need to get back there to actually, you know, firsthand experience some of these things in the near future as well. Literally right before we started this episode, my wife says to me, she goes, oh, just want to go. I'm like, to where? She's like, food and art. You know, want to go to those where they are the art. And I'm like, okay, well, you know, we could. And she's like, no, we can't.
01:03:09
Speaker
Yeah. Like we can, we can go anytime you want. You know, like, I don't care. Well, let's go tomorrow. I don't care. We'll go to the festival of the arts. Let's do it. it's ah It's all in how motivated you want to be to go. That's what saying. Like, let's go.
Engaging with the Podcast Community
01:03:22
Speaker
Let's make it happen. So, all right, Trevor, where can everybody find us and what do we need them to do here?
01:03:26
Speaker
Yeah. so you know, you know, anything that we talked about on the show today, you know, you can always send us your comments or share your own experiences with it You know, some of those things we we asked, you know, if if you try it, we'd love to hear about it. You can always email us at welcomehomepodcast at gmail.com.
01:03:41
Speaker
um You can also find us on Facebook. So Facebook, we're Welcome Home Podcast on YouTube. You can find us as Welcome Home Podcast as well. And on Instagram, you can find us Welcome Home Picks. And ah also, you know, besides finding us to tell us about the the food that you saw on the show, you want to help support the show, you can go to store.WelcomeHomePodcast.co and check out some of our different merch.
01:04:02
Speaker
um You know, just helps us keep the the show running. And we also have a Patreon for the same reason. So can go to Patreon.com slash Welcome Home Pod and check out our different levels of Patreon support, which all are is it's an exclusive logo that you can only get on Patreon.
01:04:17
Speaker
And it also gets you access to the Discord server, which, you know, is yet another place that we talk about stuff from the show and things in general. And for anybody that's on the Discord server, if you try something from Festival the Arts, let us know what you think about it as well. Because like like we said, you know, we we like to talk about these things and, you know, see what other people's take is on it as well. So so that's all the places you can find us. um I like at the end of the rundown here, you added like and subscribe to the YouTube channel. So I guess, you know, hey, since we're since we're doing this on YouTube and we're actually doing this on video, make sure you guys like and subscribe to us on YouTube so, you know, we can start doing more of this stuff. we We do want to do more of this stuff in 2026.
01:04:56
Speaker
so ah So, yeah, like and subscribe to the channel.
Closing Remarks and Future Discussions
01:05:00
Speaker
Yeah. So if you're listening to this right now and not watching it, why aren't you watching it? Go watch it. Go to YouTube. Go to YouTube. Go to Apple podcast. Go to Spotify. You can watch this video of us doing this and, you know, our facial expressions and you can see all the food we're talking about and not have to imagine it in your head.
01:05:19
Speaker
It's way more fun to watch it, I think. But You know, if in case you're not watching it, you know, you can listen to the audio version on all the places you can get podcasts, Apple, Amazon, TuneIn, Stitcher, Spotify. Of course, if you're watching this on YouTube or or Spotify, too, and also on Apple, too. other ah You can anywhere you get video, you can watch this. Right.
01:05:38
Speaker
ah So ah thank you guys all for joining us for food time. We love doing food time. So ah thanks for joining us. We'll see you next time. when's Next time there's more food to talk about. There's already more food to talk about, Trevor. So there's already more food out. There's a whole Disneyland edition that we can do sometime soon. Maybe we need to start signing off with like see you at the next festival or something like that. but I like it. See you at the food line. you See you in the food line. There you go. See you at the garbage can table.
01:06:08
Speaker
yeah All right.