‘Are we sure this is the Food & Wine Festival?’ I thought, enjoying the third, new, plant-based dish of my journey through Epcot‘s roster of new items, ‘Because this ultra-green menu is giving me serious Flower & Garden vibes.’
I’m never *shocked* when I prefer plant-based dishes to those that my vegan friends would spurn — I ate vegan for most of a whole year once, and the only thing I truly missed was real cheese on my pizza — but when hit after hit at what is arguably Walt Disney World’s biggest food event of the year, the granddaddy that sparked them all, is coming out of the plant-based category, I will allow myself a little pleasant astonishment.
“We’re always looking for creative ways to bring fresh and exciting flavors to our guests,” Tony Marotta tells me.
Marotta serves as chef de cuisine for Epcot Festivals, and his team brings the wow from one end of the culinary spectrum to the other.
I’m always looking for scallops at Disney, and though the return of the Seafood Pot Pie (Coastal Eats), a first-year favorite of mine in 2025, was super tempting, and the Roasted Lamb Chop (Australia), one of the reimagined favorites returning for the festival’s 30th anniversary, definitely caught my eye, it was the plant-based items I sampled — not even on purpose — that seemed to get the biggest wows this year.
The importance of 30 years wasn’t lost on the team, Marotta said.
“We embraced a theme of nostalgia, bringing back beloved dishes and flavors that guests have enjoyed throughout the Festival’s history.”
A little ’30’ icon denotes these dishes on the Festival Passport, making an impromptu anniversary-dish scavenger hunt a plausible plan of attack, but no matter your strategy (mine is virtually always “new, new, new!”), Marotta promises an adventure.
“Guests will discover a wide variety of exciting food experiences across this year’s festival, from rodizio-style rotisseries to craveworthy chicken wings, mouthwatering mac and cheese and an incredible selection of sweet treats crafted by our talented pastry team. Whether revisiting a favorite dish or discovering something new, there’s something for everyone to enjoy as we celebrate three decades of culinary innovation and incredible flavors.”
For something sweet, can I interest you in a drink?
Neither is going to unseat the Kir Royale oat Les Vins des Chefs de France (go easy on the Chambord, s’il vous plaît) as my traditional break-the-seal drink at Epcot, but France’s new Chilled French Cosmo (vodka, Grey Goose Le Citron Vodka, Grand Marnier and Simply Cranberry Juice) and the Sparkling Cucumber-Gin Cocktail at the U.K. beverage cart (Fords Gin, blackberry brandy, cucumber syrup, Minute Maid Premium Lemonade and Maschio Prosecco) will definitely hit that note for fans of sips on the sweeter side.
Once you’ve got the aperitif covered, you might want to hit up my “tour de plant” roundup of newbies that really stood out this year. I’ll go in descending order for suspense.
Coming in at No. 3, a visit to Morocco and my longtime favorite, Tangierine Café: Flavors of the Medina, a spot that had my whole heart as a full-service venue back in the day. Here. The Ras El Hanout Cauliflower Bowl is a colorful throwback to that era, where lovely veggies top a chickpea salad that’s served with a small bit of pita for scooping. Points for the golden raisin relish. Delightful.
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Next up, we’re moving out of the World Showcase and over to Gyozas of the Galaxy and its Edamame Dumplings. My advice here: Be sure to get a bit of everything in each bite. The elements are lovely in themselves — the edamame, the walnut-toasted garlic alliade, the sage and caramelized onion — but shine best when they’re working together, all with a dollop of that butternut squash puree.
It had to be by chef design.
“It’s a unique dish that offers a playful twist on seasonal flavors,” says Marotta, “combining the comforting appeal of dumplings with the ingredients inspired by the tastes of fall.”
Barely edging these out for the No. 1 spot: Forest & Field’s Spicy Black Bean-Mushroom Chili — hearty and served in a huge portion, it genuinely brings the heat, and the bit of plant-based sour cream and corn bread croutons give additional texture with the beany bites.
As for Marotta, one of his picks — the Bo Ssam Pork Belly Lettuce Wrap — takes it in the other direction entirely.
“This dish brings together the perfect balance of sweet, spicy, savory and crisp flavors, all wrapped into a single bite, making it one of my Festival go-to snacks.”
As for returning goodies, I still can’t say enough about the Cast Iron-Seared River Trout at Bramblewood Bites. And the Pickle Milk Shake at Brew-Wing Lab at the Odyssey was everything, quite frankly, that I wish the McDonald’s Shamrock Shake would be. Try it, and be surprised.
Marotta’s own hot list for guests to seek out includes the new Buffalo-Dill Pickle Chicken Wings (you can pair them with that shake), as well as a pastry team pick: Morocco’s Chocolate-Pistachio Cookie.
“With its indulgent blend of rich chocolate and pistachio flavors, it’s a delicious example of the creativity and innovation that guests have come to expect from the Epcot International Food & Wine Festival.”
Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: [email protected], For more foodie fun, join the Let’s Eat, Orlando Facebook group.
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