Eat Away at the Flower & Garden Festival 2024

The EPCOT International Flower & Garden Festival is back, and it’s blooming with tantalizing food and drink options that will make your taste buds sing. From savory dishes to sweet treats, there’s something for everyone at this year’s festival. So grab your passport and get ready to embark on a culinary journey through the Outdoor Kitchens. Here’s a sneak peek at some of the mouth-watering offerings you can expect to find:

The Honey Bee-stro Hosted by National Honey Board

– Chicken and Waffles: Crispy chicken and a honey sweet cornbread waffle with whipped honey butter and spicy honey
– Honey-glazed Cauliflower with honey-roasted carrot purée, wild rice pilaf, spring vegetables, honey-blistered grapes, and sunflower brittle
– Honey-Peach Cobbler Freeze with Streusel (Non-alcoholic beverage)
– Copperpoint Brewing Co. Bee’s Squeeze Blonde Ale
– Florida Orange Groves Winery Orange Blossom Honey Wine
– Honey-Peach Cobbler Freeze with blueberry vodka and streusel

Pineapple Promenade

– Spicy Hot Dog with pineapple chutney and plantain chips
– DOLE Whip (Plant-based)
– Frozen Desert Violet Lemonade (Non-alcoholic beverage)
– DOLE Whip with Fanta (Non-alcoholic beverage)
– 3 Daughters Brewing Tropical Hefe
– Copperpoint Brewing Co. Tropical Hibiscus Blonde Ale

Florida Fresh

– Grilled Warm Water Lobster Tail with Key lime butter
– Cubanito with mojo-marinated pork belly, ham, Swiss cheese, pickles, and stone ground mustard sauce
– Florida Strawberry Shortcake (Plant-based)

Swirled Showcase

– Soft-serve in a Waffle Cone Vanilla Peanut Butter Grape Jelly
– Strawberry Basil Sorbet in a waffle cone
– Ice Cream Float: Vanilla Soft-serve and Barq’s Red Creme Soda (Non-alcoholic beverage)
– Liquid Nitro Honey-Mascarpone Cheesecake with fresh honey, granulated honey, honey mead blueberry compote

Refreshment Port

– Plant-based Buffalo Chicken Tender Poutine on crispy potato barrels with ranch, and plant-based blue cheese crumbles (Plant-based)
– Country Boy Brewing Orange Cream Hard Cider
– Villa Maria Earth Garden Sauvignon Blanc
– Frozen Mojito with Boyd & Blair Rum

Northern Bloom

– Beef Tenderloin Tips with mushroom bordelaise sauce, whipped potatoes, and garden vegetables
– Chocolate Maple Whisky Cake
– Florida Orange Groves Sparkling Blackberry Wine
– Collective Arts Brewing Beyond Reason Micro Pale Ale
– Glutenberg Blonde Ale

La Isla Fresca

– IMPOSSIBLE Jamaican Beef Patty with Spicy Papaya Syrup (Plant-based)
– Coconut Tres Leches: Vanilla cake soaked with oat, almond, and coconut milks topped with toasted coconut
– Tropical Slush: Lemonade, grapefruit, and simple syrup (Non-alcoholic beverage)
– Wicked Weed Brewing Mango Wowie Hazy IPA with mango

Tangierine Café: Flavors of the Medina

– Mediterranean Flatbread with chermoula, roasted vegetables, artichoke, olives, feta cheese
– Orange Blossom-Saffron Cake
– Pomegranate Mimosa
– Keel Farms Pear Honeysuckle Hard Cider

Magnolia Terrace

– Muffuletta Panini with ham, salami, mortadella, provolone, and Swiss with olive salad
– Spicy Chicken Gumbo with andouille sausage and long grain & wild rice
– Bananas Foster Bread Pudding
– Bayou Cocktail: Spiced rum, coconut rum, fruit punch, and orange juice

Bauernmarkt: Farmer’s Market

– Potato Pancakes with house-made apple sauce (Plant-based)
– Toasted Pretzel Bread topped with black forest ham and melted cheese
– Warm Cheese Strudel with berry compote
– Bitburger Premium Pils

Refreshment Outpost

– Seasonal Fruit Parfait with sweet chili sauce and DOLE Whip Mango (Plant-based)
– Tangerine Soft-serve
– Ice Cream Float: Tangerine soft-serve and Barq’s Red Creme Soda
– Lavender Martini: Boyd & Blair Potato Vodka with lavender and lemon

Trowel & Trellis

– IMPOSSIBLE Farmhouse Meatball with lentil bread, spinach, marinated vegetables, and creamy herb aïoli (Plant-based)
– Soy-glazed Sticky Ribs with green onions and peanuts
– Chocolate Mousse Terrarium with matcha crumble, and chocolate soil
– Raspberry and Lemon Herbal Tea: Twinings Raspberry & Lemon Herbal Tea, and Simply Limeade (Non-alcoholic beverage)

The Citrus Blossom

– Orange Sesame Tempura Shrimp with orange-chile sauce
– Lemon Meringue Pie: Lemon curd, lemon mousse, and toasted meringue
– Orange-Lemon Smoothie in a souvenir Orange Bird sipper cup (Non-alcoholic beverage)
– Southern Tier Brewing Company Orange Twist Imperial Ale

BRUNCHCOT

– Avocado Toast with marinated tomatoes and plant-based cheese crumbles on toasted ciabatta (Plant-based)
– Biscuit and Gravy with IMPOSSIBLE Chicken Fried Steak and IMPOSSIBLE Sausage Gravy
– Froot Loops Shake (Non-alcoholic beverage)

EPCOT Farmers Feast

– Veal Tenderloin with spring pea risotto featuring BEN’S ORIGINAL INTERNATIONAL GRAINS Arborio Rice and red wine syrup
– Strawberry Rhubarb Upside-down Cake with crème fraîche whipped cream

The Land Cart hosted by AdventHealth

– Roasted Red Pepper Hummus with cucumbers, olives, and multigrain crackers
– Açaí Parfait with Greek yogurt, fresh berries, and granola
– Strawberry Fruit Bar (Plant-based)

Connections Eatery

– Hot Honey Chicken Sandwich: Southern-fried chicken sandwich with hot honey and pickles on a brioche bun
– Orange Bird Liege Waffle

Canada Popcorn Cart

– Peach Smash: Canadian Club Whiskey with lemon, peach purée, and ginger

United Kingdom Beer Cart

– Scottish Thistle: Fords Gin with lemon and blackcurrant-cucumber syrup garnished with cucumber

Jardin de Fiestas

– Sope de Chilorio: Guajillo pepper-braised pork on fried corn shells with black beans, shredded cabbage, crema Mexicana, queso fresco, and chives
– Tamale de Rajas: Poblano peppers, corn, and cheese in masa topped with poblano cream sauce, crema mexicana, pickled carrots and onions with chives
– Flan de Guayaba: Vanilla flan with guava coulis, whipped cream, and fresh fruit

Lotus House

– Spicy Mala Chicken Skewer with creamy peanut sauce
– House-made Cheesy Crab Wontons
– Pan-fried Vegetable Dumplings

Primavera Kitchen

– Bocconcini: Mozzarella bocconcini, grape tomatoes, and pesto sauce
– Arrabbiata: Pennette pasta, spicy tomato sauce, and buttery shrimp
– Quattro Formaggi: Pennette pasta and four-cheese sauce
– Chocolate Cannoli: Chocolate-covered cannoli shell with peanut butter-ricotta filling

Hanami

– Frushi: Strawberry, pineapple, and lychee wrapped in coconut rice and pink soy wrap served with whipped cream, drizzled raspberry sauce, and toasted coconut
– Steam Bun filled with vegetables and plant-based soy meat
– Ramen Cup: Ramen salad shaken in a cup with fresh vegetables, grilled chicken, and dashi broth with chili oil and yuzu

Fleur de Lys

– Croissant au Fromage de Chèvre, Herbes et Ail Rôtie: Croissant with Goat Cheese, Herbs, and Roasted Garlic
– Parmentier de Canard A L’Orange: Pulled Duck Confit with Orange Sauce and Garlic-Rosemary Mashed Potatoes
– Gâteau au Crémeux Citron, Lavende et Thym, Compote de Fruits Rouges: Warm Cake filled with Lemon, Lavender, and Thyme-infused Cream served with Berry Compote
– Beignet Caramélisé, Fourré Crème Vanille, Glacé au Caramel Fleur de Sel

Funnel Cake

– Funnel Cake with powdered sugar, vanilla ice cream, strawberries, whipped cream, strawberry glaze, and strawberry crunch

Joffrey’s Coffee & Tea Company

– Iced Honey Jasmine Latte: A floral fusion of espresso, honey jasmine syrup, milk, whipped cream, and graham cracker crumbles

With so many delectable options to choose from, the EPCOT International Flower & Garden Festival is a foodie paradise you won’t want to miss. So come hungry and get ready to taste your way around the world!”