22nd Annual Epcot International Food & Wine Festival Stretches to 75 Days – With Record 35 Marketplaces. There are many special numbers to celebrate as we announce the 22nd annual Epcot International Food & Wine Festival, opening Aug. 31 and running through Nov. 13 – that’s 75 days to sip, savor and enjoy one of America’s top food festivals (13 more than last year).

And to celebrate the park’s opening 35 years ago in 1982, there will be a record number of Marketplaces – 35 in all – stretching around World Showcase and into Future World.

Prices of the menu samples typically range from $4.00 – $8.00.

Epcot Legacy Showplace:

• Chilled Scotch Egg wrapped in Sausage with Mustard Sauce
• Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich
• L’Orange Cotton Candy: A mixture of Lime and Orange Cotton Candy (vegetarian)
• Bright Horizons: Sprite® with Multi-flavored Boba Pearls (non-alcoholic)
• M.I.A Beer Company 305 Golden Ale, Doral, FL
• Playalinda Brewing Company Blonde Ale, Titusville, FL
• Florida Beer Company Passport 35 Triple Chocolate Milk Stout, Cape Canaveral, FL
• JDub’s Passion Wheat, Sarasota, FL
• Central 28 Trekkerbier Farmhouse Ale, DeBary, FL
• Cigar City Guayabera Citra Pale Ale, Tampa, FL
• Eastern Florida Flight (M.I.A. Beer Company 305 Golden Ale, Playalinda Brewing Company Blonde Ale, Florida Beer Company Passport 35 Triple Chocolate Milk Stout)
• Western Florida Flight (JDub’s Passion Wheat, Central 28 Trekkerbier Farmhouse Ale, Cigar City Guayabera Citra Pale Ale)

Flavors from Fire:

• Piggy Wings: Roasted Pork Wings with Korean BBQ Sauce and Sesame Seeds
• Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and American Grana Cheeses
• Sweet Pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup
• Chocolate Picante: Dark Chocolate Mousse with Cayenne Pepper, Chili Powder, and Raspberry Dust
• Orlando Brewery Smokin’ Blackwater Porter
• Ravenswood Zinfandel, Napa Valley
• Swine Brine featuring Evan Williams Bourbon

Light Lab Beverage:

• T=C2: Tonic Water and Cotton Candy (non-alcoholic)
• RGB: Citrus Apple Freeze (non-alcoholic)
• Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls
• Left Hand Brewing Company Polestar Pilsner, Longmont, CO
• Playalinda Brewing Company Robonaut Red Ale, Titusville, FL
• Elysian Brewing Space Dust IPA, Seattle, WA
• Sixpoint Brewery Mad Scientist Radiant Flux, Brooklyn, NY
• Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI
• Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY
• Space Flight (Left Hand Brewing Company Polestar Pilsner, Playalinda Brewing Company Robonaut Red Ale, Elysian Brewing Space Dust IPA)
• Light Flight (Sixpoint Brewery Mad Scientist Radiant Flux, Founders Brewing Company Green Zebra Watermelon Gose Ale, Blue Point Brewing Company Hoptical Illusion IPA)

Earth Eats Inspired by ABC’s The Chew:

• Ricotta and Zucchini Ravioli with Rustic Tomato Sauce (vegetarian)
• Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese
• Peanut Butter and White Chocolate Mousse with a Caramel Drizzle (gluten friendly)
• Kurt Russell’s Gogi Wines Chardonnay “Goldie,” California
• Kurt Russell’s Gogi Wines Pinot Noir, California
• Redstone Meadery Black Raspberry Mead

Active Eats:

• Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions
• Roasted Verlasso® Salmon with Quinoa Salad and Arugula Chimichurri (gluten friendly)
• Sweet Avocado Crema with Strawberries, Yellow Cake, and Tortilla Streusel (vegetarian)
• M.I.A. Beer Company HRD WTR Cucumber & Lemon Lime Hard Sparkling Water, Doral, FL
• Chateau Ste. Michelle Cold Creek Riesling, Washington
• Evolution by Sokol Blosser Pinot Noir, Willamette Valley

 Coastal Eats:

• Lump Crab Cake with Napa Cabbage Slaw and Avocado Lemongrass Cream
• Baked Shrimp Scampi Dip with Sourdough Baguette
• Seared Scallops with Roasted Corn and Butterbean Succotash and Chili-chipotle Butter Sauce
• Erath Pinot Gris, Oregon
• Soter Planet Pinot Noir, Oregon

The Chocolate Studio:

• Liquid Nitro Chocolate-Almond Truffle with Warm Whiskey-Caramel (gluten friendly)
• Sweet Dark Chocolate Raspberry Torte with Whipped Cream and Raspberry Dust (vegetarian)
• Justin Cabernet Sauvignon, Paso Robles
• Banfi Rosa Regale, Piedmont
• Lenotti Recioto della Valpolicella, Italy
• RL Buller Fine Muscat

The Cheese Studio Hosted by Boursin® Cheese:

• Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin® Garlic and Fine Herbs Cheese Sauce
• Savory Caramelized Onion Boursin® Garlic and Fine Herbs Cheese Tart with cold Arugula Salad and Aged Balsamic (vegetarian)
• Cheese Trio: Profiterole topped with Boursin® Garlic and Fine Herbs Cheese and Orange Apricot Jam; Smoked Salmon Pinwheel with Boursin® Shallot and Chive Cheese and Everything Seasoning; Strawberry Macaroon with Boursin Pepper Cheese
• Leth Steinagrund Gruner Veltliner, Austria
• Liberated Pinot Noir, California

The Wine & Dine Studio:

• Seared Scallops, Truffled Celery Root Purée, Brussels Sprouts, and Wild Mushrooms featuring Melissa’s Produce
• Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction
• Trio of Artisan Cheese (vegetarian): Fromager d’Affinois de Excellence with Toasted Baguette; Point Reyes Original Blue with Apricot Jam; Point Reyes Toma with Honey
• Artist Palette of Wine and Cheese: Trio of Artisan Cheese Paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay and Recuerdo Malbec
• Round Pond Estate Sauvignon Blanc, Rutherford
• St. Francis Chardonnay, Sonoma County
  Recuerdo Malbec, Argentina
• Eden Canyon “Jolie” Red Blend, California
• Meiomi Rosé, California

Islands of the Caribbean:

• Jamaican Beef Patty with Mango Salsa
• Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (gluten friendly)
• Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce (vegetarian)
• Carib Lager
• Caribbean White Sangria
• Frozen Mojito

New Zealand:

• Steamed Green Lip Mussels with Garlic Butter and Toasted Breadcrumbs
• Lamb Meatball with Spicy Tomato Chutney
• Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée
• Kim Crawford Sauvignon Blanc, Marlborough
• Nobilo Icon Pinot Noir, Marlborough
• Frozen Wine Cocktail featuring Kim Crawford Sauvignon Blanc

Australia:

• Grilled Sweet and Spicy Bush Berry Shrimp with Pineapple, Pepper, Onion, and Snap Peas (gluten friendly)
• Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (gluten friendly)
• Lamington: Yellow Cake Dipped in Chocolate and Shredded Coconut (vegetarian)
• Coopers Brewery Original Pale Ale
• Robert Oatley McLaren Vale Shiraz
• Hope Estate “Wollombi Brook” Semillon, Hunter Valley

The Almond Orchard Hosted by Blue Diamond Almond Breeze®:

• Cauliflower Risotto with Pulled Chicken, Artichokes, Spinach and Parmesan Cheese with Aged Balsamic
• Fire-roasted Tomato Hummus topped with Blue Diamond® Salt & Vinegar Almonds served with Blue Diamond Nut Thins®
• Banana Almond Soft-serve Sundae with Fresh Berries and Crunchy Chocolate Oats

Patagonia:

• Beef Empanada
• Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (gluten friendly)
• Verum Pinot Noir, Rio Negro
• Bodega Noemía de Patagonia “A Lisa” Malbec, Rio Negro