The annual event, Walt Disney World Circuit, will return to the Epcot International Flower & Garden Festival, which begins Wednesday.
Now in its 30th year, the fest is known for its topiary and other greenery, but the theme park’s “outdoor kitchen” and its menu food is at the forefront.
Development of food and drinks for Epcot’s four major festivals is a year-round process, with some ideas on the whiteboard limbo until the right moment and festival match, says Disney chefs and staff.
Among the new kitchen/kiosks this year are yacht grabs and beach grabs in the Rose Garden area that connects the world’s showcases and the pavilion area of imagination.
“We wanted to be the theme of whether we’re really walking the beach or having a snack, but someone is putting out the grill in the middle of a beach somewhere,” executive chef Daniel Sicilia said. “We’re like grilling corn over there, and there are some snacks here, and we do spritzer.
The Beach Glove menu includes grilled cob street corn, seafood bakes (sprink, mussels, clams, etc.), and smooth bars. The adjacent yacht grab lineup includes dips and chips, artisan cheese, and meat assorti (beef braresola, prosciutto ham, salami).
The Farmers Feast Kiosk, which has moved to the new Communicore Hall, features three different menus during the fest run.
“Our idea is that it changes seasonally,” Sicily said. “So basically, every month the menu gets turned over and have ideas for appetizers, appetizers and desserts.”
Being in the Communicore Kitchen, which stands permanently, has advantages over the small kiosks scattered across Epcot, Sicilia said.
“It’s a full-fledged show kitchen,” he said. “The firepower we have there is unparalleled from the outdoor kitchen we normally have. We can do something really, really, really great.”
The second round of the Farmers Feast menu (starting April 6th) includes corn cookies.
“We wanted to do something sweet with corn, but we wanted to do something a little different. It was done before, not corn pudding – or cornbread,” said Chef Docuijin’s Amanda Lauder-Pastry.
“So I came up with this soft serve corn gelato and came up with this beautiful corn cookie. It’s tasty and very fresh,” she said. “It’s roasting it and touching the lime to finish it. …So it’s really bright for the flowers and the garden.”
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The grill is fired at multiple Epcot locations, including Magnolia Terrace, a kiosk for the American Adventure Pavilions.
“We’re grilling fresh oysters and topped with ANDWIL butter. I think this will be a huge item,” Sicily said.
“I like the ‘Camp Fire Smores Bar at Beach Glove,” said Lauder. “It’s the taste you know and you can love S’mores, but we did something a little fun. We actually took all the crumbs from Graham-Cracker, added a bit of extra salt and smoked at the Regal Eagle Smokehouse.”
Other new festival items include Florida Fresh, Jamaican Jerk Chicken from Las La Fresca (between the French and Moroccan Pavilions), lemon lavender baum kuchen from the restaurant in Connection, lemon curd, blood orange fluid gel, and lemon tart with lapberry power from the Aquafaba Magician’s Building.
“I think one of my favorites I’ve seen at this festival is the lemon tarts found in citrus flowers,” said Chelsea Florig, Food and Beverage Project Manager. “It’s spring on the plate.”
The Epcot International Flower & Garden Festival will be held daily until June 2nd. Attendees are included in regular park entry. Menu items are available for purchase. The event also includes the return of the new “Moana”-themed topiary display, Phineas and Ferb’s topiary, multiple gardens and the Garden Rocks concert series.
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Original issue: March 3, 2025, 1:39pm
