Epcot’s 2021 Festival Of The Arts Is A Cheese-, Sweets-, And Bacon-Filled Paradise

Risotto is one of our guilty pleasures and the Wild Mushroom Risotto from The Masterpiece Kitchen is near the top of our list of the best we’ve ever had. The creamy risotto is made with salty aged parmesan and topped with truffle shavings and a zinfandel reduction.

Chilled Seafood Cocktail; Vibrante & Vívido Food Studio, Between Morocco and France

One of the more unique items at the festival is the Chilled Seafood Cocktail. The dish is made with octopus, scallops, and shrimp which all lay on top of black garlic aioli. There is a tomato and coconut sauce and a Serrano-lime oil drizzled over the seafood, which both add a nice zip to the plate.

Mouskoutchou; Mosaic Canteen, Morocco

Cake of any kind is always a treat, and this Mouskoutchou from Mosaic Canteen is a personal sized cake we can’t wait to devour again. The bottom layer is an orange cake with a white chocolate disc on top. The top layer is a cinnamon-orange chocolate mousse with a white chocolate disc on the bottom. The two layers are stacked to resemble an orange and placed on a white chocolate square that looks like mosaic tiles.

Deconstructed BLT; The Deconstructed Dish, Showcase Plaza

Pork belly lovers will enjoy this take on a classic BLT. The dish is made with super crispy pork belly, a soft-poached egg, brioche baton, watercress espuma, and sweet tomato jam. The best way to eat this is to get a little of everything on your fork and take a bite. After that first bite you’ll realize that you’ll need to get a second portion before leaving Epcot for the day.

Opera Cake; Cuisine Classique, Germany

The decadent Opera Cake is made with layers of almond joconde, coffee buttercream, and chocolate ganache. The cake is suuuper rich and melts in your mouth because of all of the chocolate. The sweetness is cut by the slightly bitter coffee buttercream.

Remy’s Ratatouille; Festival Favorites, World Showplace

Et voila! The classic French dish of ratatouille got a Disney makeover with this stunning version whipped up by Chef Remy. The swirl of eggplant, zucchini, yellow squash, and tomatoes are topped with a red pepper piperade. Fans of the film Ratatouille will notice that the plate looks just like the one from the movie.

Passion Fruit Mousse; Vibrante & Vívido Food Studio, Between Morocco and France

The bright pink exterior of the Passion Fruit Mousse gives way to a sunshine yellow interior and a dark magenta dragon fruit jam. The mousse is set on a scrumptious butter cookie with a colorful mask decoration. The dessert is sweet, tart, and silky smooth, making for a perfect bite.

Chile Relleno; El Artista Hambriento, Mexico

The Chile Relleno being served at Epcot is stuffed full with charred flank steak, black beans, and tomatoes, and is then fried and topped with a poblano cream sauce. The cream sauce is so delicious you’ll want to grab a spoon when you pick this up to be sure you get all of the sauce off the plate and into your mouth.

Tomato Soup with French Onion and Bacon Grilled Cheese; Pop Eats!, Showcase Plaza

There’s nothing better than a grilled cheese and tomato soup—period. The one from Pop Eats is filled with gooey melted cheese, sweet caramelized onions, and super crispy bacon. Tomato soup is served alongside the sandwich as the perfect dipping accompaniment. Before diving in, be sure to get that perfect cheese pull video to make all of your Instagram followers straight-up jealous.

Vanilla, Rose Water, and Pistachio Panna Cotta; The Masterpiece Kitchen, Canada

This is our favorite dish year after year. The panna cotta is sweet without being overloaded with sugar, and we love that the dish actually looks like a rose. When everything is plated, you’ll find a few dots of raspberry sauce that have edible glitter mixed in for a little something extra. Breaking through the thin chocolate shell of the panna cotta is hard because the dish is so beautiful, but it is so, so worth it.
The Taste of Epcot International Festival of the Arts runs every day through February 22.
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