Two new Outdoor Kitchens join the line-up for this year’s Epcot International Flower & Garden Festival, upping the deliciousness at the 23rd annual fest that will span a record 90 days from March 2-May. 30.
La Isla Fresca and Cider House are the two new Outdoor Kitchens, and we got a sneak peek of dishes from each at a recent tasting with the Epcot culinary team. La Isla Fresca takes guests to the Caribbean for authentic bites such as Jamaican braised beef with pigeon peas and rice; spicy jerk chicken or grouper with mango salsa and a Tres Leches cake with guava puree (the traditional meringue is replaced with whipped cream in this version). Pair either of the savories with a Red Stripe Jamaican-style lager, or frozen Simply Tropical juice drink (with or without rum).
The Cider House offers a spin on tastes from the United Kingdom, including a field greens salad with greens harvested from The Land Pavilion, heirloom apples, Stilton cheese and dried blueberries; and a pear cider-brined shredded corned beef, braised cabbage and pears with Branston (a British food brand) dressing. The Cider House will offer four hard ciders, including a blueberry ciders made in Plant City, Fla., plus Mr. Tractor, a Kölsch-style beer brewed in Winter Garden, Fla.
The 11 other Outdoor Kitchens include Urban Farm Eats (new seared pork tenderloin), Pineapple Promenade , Fleur de Lys, Florida Fresh, Taste of Marrakesh, Hanami, THE SMOKEHOUSE: Barbecue and Brews (the pulled pig slider gets crispy onions on top), Primavera Kitchen, Lotus House, Bauernmarkt (German currywurst sausage is new this year) and Jardin de Fiestas. Such diversity of tastes!
You’ll be wowed by the colorful extravaganza show put on by the Disney horticulture team – whimsical topiaries (yes,Elsa and Anna will be there), 220 “floating gardens” in the lagoon and a new edible flower garden next to The Land Pavilion. It’s all beautiful at night, with twinkling lights shining across the gardens.
Food lovers, mark your calendar for April 29-May 1, when Florida Fresh Weekend features the state’s edible bounty from Apalachicola to Zellwood.
