Food Kiosks Return to 2014 Epcot International Flower & Garden Festival

An exciting new addition to the 2013 Epcot International Flower & Garden Festival was the introduction of Garden Marketplace Kiosks. Similar to the food booths at the Food & Wine Festival, these kiosks offered small tastes and beverages inspired by fresh ingredients. I’m happy to say, the food stands, now called Outdoor Kitchens, are back for the 2014 Flower & Garden Festival, which runs March 5 – May 18, 2014.

You will see several of your favorites from last year, like the Florida Fresh booth with its delicious Watermelon Salad and the Frushi served at Hanami that was a big hit with young guests. There are several new offerings as well, including Urban Farm Eats with an all natural menu of dishes that have been cultivated entirely from the soil.

I had a chance to test several of the menu items last year and I was very pleased. In fact, I much preferred the food at the Flower & Garden Festival to that of the Food & Wine Festival. I was happy to see that many of my favorites made their way back onto this year’s menus. The Watermelon Salad was so good that I tracked down a recipe for it so that I could make it at home. It is a lovely salad of watermelon, pickled onions, baby arugula, and feta cheese drizzled with a balsamic reduction. It’s fresh and light and perfect for the Florida weather.

Watermelon Salad

Another favorite of mine, also from the Farm Fresh booth, will be served again this year. The Shrimp and Stone Ground Grits is a hearty dish with andouille sausage, sweet corn, tomatoes and cilantro. I remember that it took a little time to get this one but it was well worth the wait.

Shrimp and Grits

Unfortunately, one item I liked so much that I sampled it several times won’t be back in 2014. I would describe the Chirashi Hanazushi, served at the Hanami kiosk last year, as a deconstructed sushi roll. I will miss this dish of grilled salmon, shrimp and crab served over rice with Volcano and Dynomite Sauce.

Chirashi Hanazushi

There are several other dishes returning from the 2013 menus. I’d venture to say that any of those are likely to be good picks on your tasting tours at the 2014 Festival. In addition, there are several new items that I am looking forward to trying. For instance, the Piggylicious Bacon Cupcake with Maple Frosting and Pretzel Crunch featured at The Smokehouse: Barbecue and Brews Outdoor Kitchen sounds very interesting!

Piggylicious Bacon Cupcake

Photo courtesy of Disney

Here are the full menus for each of the 2014 Outdoor Kitchens so you can get a head start on your touring plan. I’ve marked the ones that I know are back for a second run in green. When you discover your favorites, be sure to let the rest of us know!

Jardin de Fiestas

  • Tacos al pastor – Corn tortilla filled with achiote-marinated pork, garnished with grilled diced pineapple, onions and cilantro
  • Quesadilla de hongos con queso – Flour tortilla filled with mushrooms and cheese
  • Flan de chocolate Abuelita – Mexican chocolate custard
  • Tecate draft beer
  • White Mexican sangria
  • Franbuesa (raspberry) margarita on the rocks
  • Tequila flight – blanco, reposado and añejo
  • Dasani bottled water

Lotus House

  • Beijing-style candied strawberries
  • Spring pancake with grilled chicken and green apple
  • Vegetable spring rolls
  • Popping bubble tea
  • Kung Fu Punch – Vodka and triple sec with mango and orange juice
  • South Sea Storm – Guava juice with light and dark rum
  • Plum wine
  • Tsing-Tao beer
  • Lychee aerated water

Florida Fresh

  • Watermelon salad with pickled onions, BW Farm baby arugula, feta cheese and balsamic reduction
  • Shrimp and stone ground grits with andouille sausage, sweet corn, tomatoes and cilantro
  • Florida kumquat pie
  • Watermelon passion fruit slush featuring Simply Lemonade®
  • Hurricane Class 5 White Sangria featuring Simply Lemonade, Florida Orange Groves
  • Garda Italian Wine Blend, Quantum Leap Winery
  • Rogue Valley Pinot Noir, Quantum Leap Winery
  • Blonde Ale, Orlando Brewing Company
  • Cotton Mouth Belgian Style Witbier, Swamp Head Brewery
  • Feast of Flowers Farmhouse Ale, Florida Beer Company
  • Florida Avenue Blueberry, Cold Storage Craft Brewery
  • Beer Flight – Blonde Ale, Cotton Mouth Belgian Style Witbier, Feast of Flowers Farmhouse Ale and Florida Avenue Blueberry
  • Simply Orange

Primavera Kitchen

  • Caprese – Fior di latte mozzarella, roasted peppers and olio verde
  • Three cheese manicotti – Egg pasta stuffed with ricotta, mozzarella, parmesan, tomato sauce and béchamel
  • Torta di ricotta – Lemon cheesecake with limoncello-marinated strawberries
  • Placido Pinot Grigio
  • Placido Chianti
  • Bosco del Merlo Prosecco
  • White peach bellini – Prosecco and white peach puree
  • Strawberry rossini – Prosecco and marinated strawberries
  • Frozen Italian primavera – Assorted fruit slushy with limoncello and vodka
  • Moretti Lager
  • Moretti La Rossa

The Smokehouse: Barbecue and Brews

  • Pulled pig slider with cole slaw
  • Smoked beef brisket with collard greens and jalapeño corn bread
  • Smoked turkey “rib”
  • “Piggylicous” bacon cupcake with maple frosting and pretzel crunch featuring Nueske’s Applewood Smoked Bacon
  • Magic Hat #9, Magic Hat Brewing
  • Maduro, Cigar City Brewing
  • Fat Tire, New Belgium Brewing Company
  • Billy’s Chilies, Twisted Pine Brewing Company
  • Beer Flight – Magic Hat #9, Maduro, Fat Tire and Billy’s Chilies
  • The Original Rib Shack Red Wine

Hanami

  • Frushi – Fresh pineapple, strawberries and melon, rolled with coconut rice, topped with raspberry sauce, sprinkled with toasted coconut and served with whipped cream on the side
  • Temaki hand roll – Sliced Panko fried chicken, curry sauce, rice and pickled julienne carrots wrapped with Nori
  • Hanami sushi – A flavorful combination of salmon, scallop and beef-topped rice balls served atop a shiso violet sauce
  • Japanese puffed rice cakes with green tea whipped cream and azuki
  • Kirin draft beer
  • Pinepple Paradise with Yuzu Slushie – Frozen blend of sweet sake, pineapple juice and crème, flavored with a hint of Yuzu citrus juice
  • Orange Mango Slushie – Frozen blend of Nigori sake, mango and orange juice

Taste of Marrakesh

  • Lamb brewat roll with prunes and sesame
  • Harissa chicken kebab with couscous salad
  • Baghrir – Moroccan pancake with honey, almonds and argan oil
  • Mint iced tea
  • White sangria
  • Guerrouane red
  • Casa Beer
  • Desert Rose – Sparkling wine with pomegranate liqueur

Fleur de Lys

  • Gnocchi Parisien à la Provençal – Parisian-style dumplings with vegetables and mushrooms
  • Confit de canard, pommes de terre Sarladaise – Pulled duck confit with garlic and parsley potatoes
  • Macaron à la fleur d’ Oranger – Orange blossom macaron with white chocolate ganache
  • La Vie en Rose frozen slush – Vodka, Grey Goose Orange, St. Germain Liquor, and white and red cranberry juice
  • Kir Imperial – Sparkling wine, Chambord and black raspberry liquor
  • Rosé pamplemousse cocktail – Rosé wine mixed with natural grapefruit syrup
  • Kronenbourg Blanc 1664 – Fruity white beer with citrus notes

Buttercup Cottage

  • Freshly baked potato and cheddar cheese biscuit with smoked salmon tartare
  • Field greens with Plant City strawberries, toasted almonds and Farmstead stilton
  • Pork and apple sausage roll with house-made piccalilli
  • Freshly baked lemon scones with berry preserves and crème fraÎche
  • Chilled rose blush lemonade featuring Simply Lemonade with Raspberry (nonalcoholic)
  • Twinings® Cold Brewed English Classic with lemon grass syrup
  • Berry tea cocktail – Twinings Cold Brewed Mixed Berry Tea with Florida Cane vodka and Plant City strawberry, flavored with raspberry and açaí syrup
  • Iron Horse Fairy Tale Cuvee
  • Deloach Pinot Noir

Pineapple Promenade

  • Pineapple soft serve
  • Pineapple soft serve with Myers’s dark rum
  • Pineapple soft serve with Parrot Bay coconut rum
  • Sweet potato cinnamon waffle with pineapple soft serve
  • Frozen desert violet lemonade featuring Simply Lemonade (nonalcoholic)
  • Tropical Mango Pale Ale, St. John Brewers
  • Once Upon a Vine’s The Lost Slipper Sauvignon Blanc

Urban Farm Eats

  • Pickled beet salad with goat cheese cream, mizuna and pistachios
  • Land-grown eggplant “scallop” with romesco sauce and spaghetti squash
  • Ghost pepper-dusted tilapia with crisp winter melon slaw and mint oil featuring The Original Sauce Man’s Kick It Up Rub
  • Cucumber lemon spa water, finished with a sprig of fresh mint
  • The Vegan Vine Chardonnay
  • The Vegan Vine Cabernet Sauvignon
  • Redbridge Gluten-Free Sorghum Beer

Intermissions Cafe

  • Grapes
  • Fruit & cheese plate
  • Vegan trio
  • Southwest chicken wrap
  • Tuna salad with pita
  • Side salad
  • Asian tuna salad with noodles
  • Caprese Push-Pop – Tomato, mozzarella and balsamic
  • Hurricane Class 5 White Sangria, Florida Orange Groves
  • Garda Italian Wine Blend, Quantum Leap Winery
  • Rogue Valley Pinot Noir, Quantum Leap Winery
  • Martini Prosecco
  • Strongbow Cider, Bulmers Cider Company
  • SweetWater Blue, SweetWater Brewing Company

~ Barrie Brewer, Social Media Director

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