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Here's some of the tiny food you can taste at the 2018 Epcot International Food & Wine Festival
This year’s festival runs from Thursday, Aug. 30, through Monday, Nov. 12, and offers more than 30 marketplaces, with cuisine and beverages from countries across the globe. There are no new global kiosks to announce but, believe me, there's plenty to feast on.
We got an early look at some of the dishes that'll be offered this year. Feast your eyes:
- Faiyaz Kara
- Charred chimichurri skirt steak on a smoked corn cake with pickled vegetable slaw and cilantro aioli. (Flavors From Fire)
- Faiyaz Kara
- Moqueca: Brazilian seafood stew featuring scallops, shrimp and white fish with coconut-lime sauce, Fresno peppers and steamed rice. (Brazil)
- Faiyaz Kara
- Steakhouse Blended Burger: Blended beef and wild mushroom slider with brie cheese fondue, arugula, truffle and blue chese potato chips on a brioche bun. (Earth Eats)
- Faiyaz Kara
- New Brunswick Slider: Slow-braised beef brisket "pot roast style" with horseradish cream and crispy fried onions on a potato roll with pickled vegetables. (Hops & Barley)
- Faiyaz Kara
- Butternut squash ravioli with brown butter vinaigrette, parmesan cheese and pumpkin seeds. (The Wine & Dine Studio)
- Faiyaz Kara
- Jerk spiced chicken lollipop with roasted sweet plantain salad and mango chutney yogurt. (Islands of the Caribbean)
- Faiyaz Kara
- Chocolate Picante: Dark chocolate mousse with cayenne pepper, chili powder and mango. (Flavors From Fire)
- Faiyaz Kara
- Maple bourbon boursin cheesecake with maple bourbon cream, caramel and pecan crunch. (The Cheese Studio)
- Faiyaz Kara
- Energy Bar: Chocolate, nuts, dried fruit and dates. (Active Eats)
- Faiyaz Kara
- L-R: Pancake milkshake (Test Track), Madras mimosa (Shimmering Sips Mimosa Bar), Guinness Baileys shake (Ireland)
So many restaurants, so little time. Find out the latest dining news every Friday morning with our weekly Food + Drink newsletter.
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