January 19, 2021 • 25 mins
Daydreaming of yummy Disney Snacks? We are too! In this bonus news episode, we take a virtual tour around the World Showcase at EPCOT and visit each booth for the 2021 Festival of the Arts. We discuss what we would eat, what we're dying to eat, and what we think we can pass on. Join us as we snack (and drink) the 2021 Festival of the Arts at EPCOT!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Chris (00:00):
Hey folks, welcome to a bonus episode of
supercalifragilistic awesomeDisney podcast. This is Chris.
And
Kelli (00:06):
I'm Kelly.
Chris (00:07):
And today we are excited to talk about the 2021 Epcot
festival the arts. They do thiseach year right about this time.
And they started in 2017. Theybring in artists of all sorts of
genres, throughout both FutureWorld and World Showcase. But
we're here to talk about the artthey make with the food
Kelli (00:25):
Yummy, yummy food,
Chris (00:26):
right? So here's what we're gonna do. We're going to
virtually walk around the worldshowcase promenade, we are going
to stop at each booth anddetermine if there's anything
there that we would eat or drinkwhile we're there.
Kelli (00:38):
Absolutely. Remembering of course that I'm vegetarian.
And Chris is meat-atarian.
That's a fact.
Chris (00:43):
That is a fact. So you're ready. Yeah. Ready? Okay. So it
is our want to start withMexico. That's the direction we
typically go. Okay, so we'regonna stop off at El Artista
Humbriento.
Kelli (00:55):
The hungry artist.
Chris (00:57):
Beautiful. So here at the hungry artists. They have a
chili reinjo, they had a porkbelly pastor and a taco de
chocolate and then they've got anumber of different drinks. I've
got a Mexican craft beer, aDiego pomegranate Margarita. And
a fried carrot Margarita, huh?
You don't want anything inMexico?
Kelli (01:17):
I am. I'm gonna have the taco de chocolate. That is a
chocolate candy shell filledwith Mexican chocolate mousse
with a touch of chili toppedwith tropical fruit. Yeah,
Chris (01:29):
I will have two of those please.
Kelli (01:30):
Yeah, that looks really good. I'm also going to have the
Frida carrot Margarita. You knowwhere that name comes from?
That's a play off of FridaKahlo.
Chris (01:41):
Oh, cute in that cute.
Kelli (01:43):
I love Frida Kahlo. So I'm going to have her Margarita
that is a casa noble Blancotequila with carrot juice, a
ginger cordial lime juice andagave nectar. I think it's gonna
be fantastic. It looksbeautiful. I
Chris (01:54):
saw it. Okay, that's beautiful. Yeah, I'm gonna have
the chocolate taco thing to. ItLooks great. I like chocolate
with some with some chili inthere. That's always good, but
no drinks for you know drinksfor me here. Okay. Okay, the
next we're moving on to China.
No booths in Norway area. Thepainted panda. Okay, here you're
gonna find an old Shanghaishihtzu cheesy to
Kelli (02:18):
shitzu is a dog.
Chris (02:22):
Pork and water chestnut meatballs is what that is. Yeah.
And I Sezchuan Red Hot malashrimp, and then they've got
some beverages panda bubble tea,Jasmine, draught beer
fortunately, drink. pina coladamix sort of thing. kung fu
punch. And a Sea butterfly goingwith anything in China.
Absolutely. Nothing.
Kelli (02:40):
I will say though, that the the see thing was the last
one. See butterflies, thebutterflies beautiful.
Chris (02:48):
There's lychee flower infused cocktail with like sea
serpent vodka.
Kelli (02:51):
Yeah, I'm against lychee.
Yeah. At a very, like, visceralprimal level. But yeah, no, it's
beautiful. It looks like apurple and white layer drink
with real flowers on top. Oh,yeah.
Chris (03:06):
I'm going with the red hot mala shrimp. Okay, it just
looked awesome. It was served ina martini glass refreshment
outpost is there is I think it'sjust gonna stay serving. They're
warm butter sugar stuffed,pretzels, which is great for
them. As we
Kelli (03:22):
said we wanted last time we didn't
Chris (03:24):
know we're gonna move on to cuisine classique in Germany.
Here. They've got a red winebraised beef short rib. They've
got Cocque au Vin, an operacake. And a lot of the booths we
won't call this out every time alot of the moves are serving
this artists palette jumbochocolate chip cookie, which is
a huge chocolate chip cookie.
shaped in the shape of anartist's palette. That looks
(03:47):
like it's got big paint swatcheson it.
Kelli (03:50):
I just found it interesting that every booth had
that same like a lot of the
Chris (03:54):
cookie. Yeah, yeah. Okay.
So mascot cookie for the event Iguess. Okay, so what you go with
anything here?
Kelli (04:03):
I am actually going to have the opera cake. Yeah. Yeah,
this is opera cake with AllmanJoconde. Got it right coffee
buttercream and chocolateganache. Frankly, I just want to
add the opera cake because theymade it on Great British baking
show. And I just want to seewhat that tastes like. I'm also
going to do their play on rose aflight.
Chris (04:24):
Okay, have three
Kelli (04:24):
different rows. And one of them is frozen. Yeah, so I'm
going to give that a go.
Chris (04:29):
Yeah, I was gonna do the opera cake to even though I'm
not really much for coffeeflavored things. And I'm going
to do the Cocque au Vin, whichis their Chicken roulade with
violet mustard, candied carrots,pen cheddar crisp marble
potatoes, and Beure rouge sauce.
It was beautiful. Yeah, it'sgorgeous, gorgeous. Anything
they roll up. I'm for chickenroll up. All right, moving on to
(04:53):
Italy who I'll be honest, isjust perpetually a
disappointment at thesefestivals Italy should be able
to do so much better than theydo.
Kelli (05:09):
I was very disappointed.
Chris (05:10):
Yeah, I've got nothing there. They they are serving an
arancini which is a sweetsausage fried risotto ball,
Langostini which is a lobsterravioli and a Bumbuloni, which
is a cream filled Italian donutand raspberry sauce with
powdered sugar. I actually didchoose that. I was going just by
reading it. I was going to gowith the sweet sausage Rosetta
(05:32):
ball. And then I saw a pictureof it and I'm like, man, it was
just gonna disappoint me again.
But those little donut balls,I'm gonna give them a shot. They
looked almost
Kelli (05:42):
exactly what Morocco had in over the holidays. Sure, and
I was like, again, I thoughtItaly could do better. I didn't
even pick any of theirbeverages, right. They have a
lot of wines. proseccos. Moscatosangrias. Yeah,
Chris (05:56):
but others. So here's the thing. I'm doing a virtual tour.
I really haven't had any of thatyet. So I did go with the
amoretto billini, which iswhite. That was
Unknown (06:05):
ready. Yeah, that was pretty good. Okay.
Chris (06:09):
Okay, of course you will.
Okay, next, the Americanadventure. The artists table. I
thought they did a really goodjob here. They're offering a
Beef Wellington, a pan searedscallop with chorizo and the
artists palette cookie. They gotsomething there in the
beverages, though. I think we'reboth gonna go for
Kelli (06:26):
I'm going to go for the symphony and chocolate flight,
which is Mozart cream, thecourse paired with sipping
chocolate. So they've got thesipping chocolate flight and non
alcoholic version, which iswhite milk and dark chocolate.
You just drink? Oh, yes, I mean,but I'm gonna have the symphony
and chocolate which adds in yourcream liqueur. Yeah,
Chris (06:49):
and each cream liqueur matches three different cream
liquid
Kelli (06:52):
love.
Chris (06:53):
I've got but I've got literally the non alcoholic and
the alcoholic version selected,both of them just due to
alcohol. And I'm gonna have thatwith the Beef Wellington, which
comes with a mushroom duxelle Idon't know if I'm saying that
right procuitto and a puffpastry with a red wine Demi
glaze. You serve
Kelli (07:11):
fennel cream.
Chris (07:12):
Yeah, you serve. Frankly with me though. You serve beef
inside of a puff pastry and I'msold every day all day. See
them? Yep, for sure. Okay,goshiki, which is in Japan.
They've got some called stonegarden, which is a red bean
mousse with chocolate rocks.
That sounds cool. A sushidoughnut, which is a doughnut
(07:33):
shaped sushi featuring shrimp.
It was pretty It was reallygorgeous. It was gorgeous. And
then a vegetable filled spinachGiza with tofu. And then I've
got some Haiku draft lager, andsake is available as beverages.
I didn't
Kelli (07:50):
have anything in Japan. I actually have two things in
Japan. So first of all thatstone garden that you just you
know, it's meant to look like aZen Garden, you know whether
sand Zen gardens and so it comeslooking like that. Like they
give you a little flat ball thatlooks like a Zen like a bowl of
sand. That's their rice.
Chris (08:09):
cracker pebbles.
Kelli (08:10):
No, no, no, no, no, that's the that's the red bean
mousse. With like a whitetopping. It looks like the sand.
Okay, but underneath that's thered bean mousse. Then they give
you a little plastic cup withthe chocolate rocks and the rice
cracker pebbles and you put themin there and like make your own
little zen sand garden and theneat it. That is totes adorbs and
(08:35):
I want to do that so bad.
Chris (08:37):
It's like an activity.
Kelli (08:39):
Artist activity, which is the whole point. I think that
totes adorbs and I want it. I'malso going to have the pink snow
beverage which is Saki peachsnobs. Cranberry juice, kalpa
code dusted with snowflakeconfetti.
Chris (08:53):
Sounds great.
Kelli (08:54):
I mean, that is just a catastrophe. But what I will say
about the Saki in thetraditional personalized wooden
cup, you sort of brushed overthat. It's a really pretty
wooden cup that they write yourname on in Japanese. Oh, that's
nice. It's personalized. It's apersonalized wooden cup. With
(09:15):
your name and Japanese totallyrushed this booth decided I'm so
excited about it.
Chris (09:22):
You are but you love something extra and free. You
got the free. Nothing free. Yougot the free activity with you
with your food and you got yourfree name on a wooden cup.
Kelli (09:33):
I love Zen Garden. I love a good Zen Garden. I don't own
one. I should own one and love agood zen garden.
Chris (09:39):
Why not have one that you can eat? Amen.
Kelli (09:42):
Amen.
Chris (09:44):
All right, so moving on to Morocco. Okay, the mosaic
canteen. I didn't do anythinghere either. They got a
Mediterranean flatbread withpesto and artichokes, roasted
peppers, her risotto roastedrack of lamb with Baba Ganoush
and There's a I don't know,orange cake. I'm not even gonna
(10:06):
misquote you. I think I saidthat right? Machu
Kelli (10:10):
Picchu. But whatever.
That's cool.
Chris (10:12):
It's an orange cake with cinnamon chocolate mousse. And
then they've got a couple ofthey've got a blackberry hard
cider and a dark amber lagerthere. I didn't get anything
here.
Kelli (10:22):
I got the moose kichu miska
Chris (10:24):
I'll bet you did I bet you and Epcot they do call it
the mouse kutchi Why wouldn'tyou
Kelli (10:28):
think they should, but the orange cake with a cinnamon
chocolate mousse actuallygorgeous. This was a beautiful
little dessert. And it looked tome to be reminiscent of orange
bird. And I gotta say, I reallybought into the bird I bought
into the Orange bird over theholidays, um, for him. And so
this reminded me a little bit ofthat and so I thought that would
be good. But I am for orange andchocolate,
Chris (10:51):
you know? For sure,
Kelli (10:52):
yes. For that combo. So I saw that and I was like, I'm
gonna support you Morocco.
Chris (10:57):
Okay, so between Morocco and France, they've got a new
booth called the Vivante andVivido
Kelli (11:02):
Yes. And it's beautiful.
Basically, this is where theyput the La Chaim booth. Yes.
Right. Or Hanukkah? Yes. And Ithink they had the Brazil booth
there.
Chris (11:14):
They did. Yes.
Kelli (11:14):
When we Were there in July or August. Yes. And so it's
not a new booth. It's a new menumenu. I'll say the booth looks m
ch more La CHaim or Gree
Chris (11:25):
Well, they're serving Latin flavors here.
Kelli (11:27):
Yeah. Okay. It's beautiful. What they're serving
is gorgeous. Yeah.
Chris (11:31):
So they've got a chilled seafood cocktail with octopus
scallops, shrimp and garlicaioli looked amazing. blue corn
pupusa Yes. A passion fruitmouse and dragon fruit jam. And
then they've got a coconut andpassionfruit smoothie, pina
colada and a free Daiquiri.
passionfruit Daiquiri. Soanything here
Kelli (11:54):
I'm going to get that passion fruit mousse with the
dragon fruit jam. If you've seenany pictures on the socials of
the this festival, the artsthat's what you're seeing,
because it's so brightlycolored. In this thing.
Everything at this booth is likeBAM in your face colorful like
bright yellows, bright purples,bright pinks that moves with the
(12:15):
dragon fruit jam is gorgeous.
It's so bright, has like amirror glaze on it. So good. And
then I think it has a whitechocolate mask. You know, like
the drama mask that you see likethe little icon. So you see one
of those on the plate. Itdoesn't say that it's white
chocolate, but I assume that itis because it's like painted
okay. No, so I want that justbecause it's so instagrammable
Chris (12:43):
Oh, well. I'm gonna go with the blue corn potatoes
stuffed with cheese and toppedwith shredded pork. Well, he
arbol chili sauce. Cabbage slawand aji amarillo cream. Yeah, we
love it.
Kelli (12:57):
Yeah, I was really interested in that one until
they smothered in shredded porkshredded
Unknown (13:02):
pork, man.
Kelli (13:03):
I mean, who doesn't want something stuffed with cheese
but I wasn't really feeling theshredded pork. He stuffed
Chris (13:09):
something with cheese and throw some pork on top of it and
you might as well just read thedinner bell for me. Alright, so
we're moving on to France whoalways does like the opposite of
Italy. They always do their job.
That's what I'm saying. L'Art dela Cuisine Francaise. Okay, so
here we've got on this first oneit says Crme de Brie en Petit
(13:34):
Pain, which is creamy Brie and abread bowl. Croissant la
Truffle Noir dHiver winnertruffle croissant. Moelleux la
Framboise et aux ChocolatsValrhona molten chocolate cake.
Kelli (13:58):
Amen.
Chris (14:00):
trio. They make a home.
Uh huh. Which is a house.
macaroni I'll have it. Okay.
Kelli (14:06):
I'll have it all.
Chris (14:07):
Yeah. Did you select it all? I
Kelli (14:09):
liked it. Everything at the frickin booth
Chris (14:12):
so did I.
Kelli (14:15):
Creamy Brie and a bread bowl. A black winter truffle
croissant, a molten chocolatelava cake and three housemaid
macaroons
Chris (14:23):
is a fine that is a MENU is a fine meal
Kelli (14:27):
France is bringing it and I'm gonna wash that down with
the frozen French Martini whichis Grey Goose vodka. Chambord
lacouture. Pineapple orange andgrape juice with a lemon lime
foam. You guys know I love afoam. And so that's it. I'm
washing that down with thefrozen French Martini. I'm
Chris (14:43):
going to have the booth we were meant to be honey cuz I
went with the same drink. Dude.
We will have to have it allFrance
Kelli (14:50):
is because we love France. Yeah. Yeah, we love
France. And that's
Chris (14:55):
that croissant. It's got something on the amazing.
Kelli (14:58):
Yes. All that looks amazing. I will have the booth
thank you for him we'll have
Chris (15:05):
to have all these please have to have this Monsieur got
to always Okay, so we're goingto take a nap in France probably
on that bridge between there andEngland and and then we're gonna
walk through England cuz theydon't they don't have anything
Kelli (15:21):
I know
Chris (15:22):
yeah it's they've got that Joffrey's thing there but
we walk up the little ramp thereto the world showcase right
inside the special eventsbuilding there right and we find
two two real booths there thisyear festival favorites. And
here we have Remy's Ratatouille,right? Which Hello. Why not do
(15:44):
that in France? They have acharcuterie board a lemon blood
orange tart. And then they gotthe artists palette cookie.
Kelli (15:52):
Right? I'm gonna have to try the Ratatouille. Its famous.
Well, it's famous and we screwedit up and in the movie. I just
want to see what it's supposedto taste like. I'm also there
you'll be shocked I'm gonna getthe blue sky black cherry boba
freeze sing non alcoholicbeverage people Hello. A little
bit shocked by that. And it isit's white. Like it's it's
(16:14):
frozen. It's a frozen whitedrink with like colored bubbles
on the top.
Chris (16:19):
Yeah, but you know, I love boba.
Kelli (16:21):
I love a boba. And I saw that for so first. I'll be
honest, I thought it was bluesky vodka.
Chris (16:26):
Okay.
Kelli (16:29):
Red It was not. I was like it's okay I'll still get
it.
Chris (16:39):
Really hold that against the Ratatouille to me. Looks I
can't believe that it looks somuch like what he serves in the
movie. Oh, yeah. It's like it ishe is
Kelli (16:48):
literally making 1000s of perfect Ratatouille every day,
but we could not have thoughtyou're
Chris (16:54):
really making fun of us.
Kelli (16:55):
We couldn't make one in three hours. Now. Yes, festival
favorites. Okay, so
Chris (17:00):
also at the world, showplace pavilion there,
they've got the painter'spalette. I can't imagine you're
gonna get
Kelli (17:07):
I'm getting zero there.
Chris (17:09):
So they have a prime steak tartare with pickled
vegetables. A salt roasted beettartare. pistachio cake and
cherry mousse, and then a fewfrozen drinks there,
Kelli (17:22):
right?
Chris (17:23):
I'm gonna try. Try the steak tartare. I don't go
anywhere where I really get theopportunity to try such a thing.
I
Kelli (17:31):
don't want to be near you when you do. It does. Is it
actually still moving?
Chris (17:36):
No, it's not tar tar. I know. But it's not it's
Kelli (17:40):
I'm gonna make a mooing sound. Okay, eat it you when you
go out and be like,I don't give for the record. I
don't give him a hard time foreating meat. I'm totally fine
with that. But the idea ofeating raw meat.
Chris (18:02):
So I'm gonna moo. You're gonna moo. Okay, so we leave
there. We're on our way toCanada. Now we're rounding up
here. We're rounding out on theworld showcase promenade
masterpiece kitchen in Canada.
Yeah. wild mushroom risotto.
Salmon and with cream gateaux.
Vanilla, rosewater andpistachio. pannacotta.
Kelli (18:26):
So I never get anything in Canada. But I'm gonna get
some stuff here. Oh, really?
Chris (18:31):
Yes. Good because I am getting nothing.
Kelli (18:33):
Yeah, I'm gonna try them out. Mushroom mushroom risotto.
Okay, with ah Parmesan, truffleshavings and Zinfandel
reduction.
Chris (18:40):
Okay, that does sound good. It sounds
Kelli (18:41):
fantastic.
Chris (18:42):
I love like, putting a meatball in there. And you know,
Kelli (18:47):
I love a good mushroom risotto. And that one sounds
fantastic. I'm also going to getthe vanilla rosewater and
pistachio. pannacotta do you seea picture that is it looks like
a pink rose. And then you cutinto it and it is gorgeous on
the inside and the outside. Ineed to try that. I'm also going
to have the beverage which is aclassic sidecar with a chocolate
(19:11):
twist.
Chris (19:11):
Yeah, I'm marked that one as a possibility. That's that's
the one that out of the out oftheir beverages that I was
interested
Kelli (19:18):
in. I don't think I've ever had a sidecar. But you put
a chocolate twist on somethingand I'm for sure you'll give it
a shot and I'll give that a go.
Chris (19:25):
You have really eaten with your eyes on this trip to a
trip. Well that's the wholepoint is this this The art is
art is art. That's right. If you
Kelli (19:34):
want to truly experience the art
Chris (19:37):
look at it before you eat it. So the refreshment port is
serving lobster poutine. I'll behonest, I've had the poutine at
refreshment port, the fries area disappointment. So I'm just
gonna put that out there. And soif the fries are disappointment,
it doesn't really matter whatkind of poutine they're making,
right? Honestly, the bummer.
Citrus blossom. Are you are yougoing it's the same
Kelli (19:58):
citrus blossom thing They're still selling the same
beverages and the same littleorange bird and I got him I got
him three festivals again.
Orange cream shake. Yeah, I gota three festival goes he's
fantastic but I mean, it's likewah wah
Chris (20:13):
mix it up man put up give the orange bird something else
to serve right? decadentdelights in promenade
refreshments satisfy your sweettooth here they've got basically
a soft serve booth they've gotraspberry soft serve lemon soft
serve, and then the wonderfulWalk of color, cuisine
(20:34):
redemption cookie
Kelli (20:37):
getting nothing.
Chris (20:39):
I got nothing here, though. But at the deconstructed
dish and showcase clauses thingsare pretty they are I went I got
some things here. So this isdiscovered the delicious dishes
that dazzle with deconstructedtake some classic favorites. So
a deconstructed Reuben, adeconstructed BLT and a
deconstructed strawberrycheesecake.
Kelli (21:01):
Which one of those you're gonna get
Chris (21:02):
two of them. I'm gonna do the deconstructed Reuben, which
is a rye popover hello thatcool. corned beef, which,
frankly, I don't care if that'sall I eat on the plate, right?
gruyere pannacotta Oh, yeah. Andbrined brussel sprouts with
broken 1000 Island dressing.
Kelli (21:20):
That the broken 1000 Island dressing looks so
interesting. While these disheswere gorgeous. Okay, and then
you're gonna get the strawberrycheesecake.
Chris (21:29):
Yeah, definitely.
deconstructed strawberrycheesecake with New York style
cheesecake with fresh Floridastrawberries and sugar cookies.
Kelli (21:36):
Yeah, that was really pretty. It was really pretty
good. So while you're eatingthat, I'm going to have the
deconstructed breakfast, whichis one of their beverages.
Twinings of London chai teashake aha with cream bourbon,
garnished with a vanilla crisp,I mean a waffle crisp and it's
supposed to have candied baconmama say no bacon. Okay.
Chris (22:00):
Now that that thing is beautiful, and it looked like
luscious.
Kelli (22:04):
Yeah. Look at that, by the way they sell that non
alcoholic as well.
Chris (22:08):
So our last booth here, the pop eats. Okay, so this is
unearth the tasty treasures andtantalizing textures of Modern
Art inspired treats. So reallycool ideas here. This is really
cute. Made a soup with grilledcheese, tomato soup with French
onion, bacon, grilled cheese.
shrimps of ej, almond, Frenchpancake and popped art. Like a
(22:30):
pop tart, like a pop tart. Andit's popped art, which is a
modern design sugar cookie withstrawberry filling.
Kelli (22:40):
Yeah, yeah, this booth looks so much fun. And so the
idea is everything pops. Yeah,right. So I'm gonna get the
tomato soup with grilled cheesefor sure me this tomato soup
comes in a can I can serve in acan and the grilled cheese is so
stinking adorable. It's likethese little tiny squares of
thick bread with plenty ofcheese. I have to have that. And
(23:00):
I'm going to go also with thealmond frangipane cake with a
layered raspberry jam andBelgian chocolate also again
because on Great British bakingshow they made frangipan. Yes.
And so I need to taste andthey're and they're beautiful.
Yes. And I'm going to have thepopping bubbles cocktail to wash
that down. I seriouslyconsidered the tomato soup can
(23:22):
Bloody Mary because oh reallystinkin cute. Yeah. But I'm
gonna go with the poppingbubbles cocktail for sure. I
Chris (23:29):
had to. I couldn't say no to the tomato soup and grilled
cheese. I knew you'd get thatbut I couldn't say no to that.
And then I'm gonna go with thepop tart. The the basically the
cookie that looks like a poptart.
Kelli (23:40):
Yeah, it looks like what they sell and Woody's lunchbox I
Chris (23:43):
think what he's lunchboxes a bigger thing. I
think it's much this is morelike a cookie. I think that's
more like an actual pop tart.
But it's beautiful. The designon it is beautiful. It looks
amazing. Yeah. So that's it.
That's all the booths.
Kelli (23:57):
Yes. And I will say the food is gorgeous. This goes from
January the eighth throughFebruary the 22nd. Yeah, from
Park up into Park close. And itis it is beautiful. They also
have amazing sidewalk chalk artthat they've done. And like you
mentioned, the other week thepaint by numbers that everybody
Chris (24:14):
can participate in and they've got people they've got
artists, they're actually makingart Yes. As you walk around and
you can literally buy the artdirectly from the artists on
site. It's a great festival. Thechefs have outdone themselves
with making food that you eatwith your eyes first. It looks
beautiful. That's the show andhope you enjoyed it. I hope you
(24:35):
get the chance to go and if youdo, let us know send us
something tagged us in thepictures and we will live
virtually through you. Go checkus out on all the social medias
at SCFADP join our YouTubechannel supercalifragilistic
awesome Disney podcast.
Everybody join in, the more themerrier. And with that we hope
to see you real soon
Hey folks, welcome to a bonus episode of
supercalifragilistic awesomeDisney podcast. This is Chris.
And
Kelli (00:06):
I'm Kelly.
Chris (00:07):
And today we are excited to talk about the 2021 Epcot
festival the arts. They do thiseach year right about this time.
And they started in 2017. Theybring in artists of all sorts of
genres, throughout both FutureWorld and World Showcase. But
we're here to talk about the artthey make with the food
Kelli (00:25):
Yummy, yummy food,
Chris (00:26):
right? So here's what we're gonna do. We're going to
virtually walk around the worldshowcase promenade, we are going
to stop at each booth anddetermine if there's anything
there that we would eat or drinkwhile we're there.
Kelli (00:38):
Absolutely. Remembering of course that I'm vegetarian.
And Chris is meat-atarian.
That's a fact.
Chris (00:43):
That is a fact. So you're ready. Yeah. Ready? Okay. So it
is our want to start withMexico. That's the direction we
typically go. Okay, so we'regonna stop off at El Artista
Humbriento.
Kelli (00:55):
The hungry artist.
Chris (00:57):
Beautiful. So here at the hungry artists. They have a
chili reinjo, they had a porkbelly pastor and a taco de
chocolate and then they've got anumber of different drinks. I've
got a Mexican craft beer, aDiego pomegranate Margarita. And
a fried carrot Margarita, huh?
You don't want anything inMexico?
Kelli (01:17):
I am. I'm gonna have the taco de chocolate. That is a
chocolate candy shell filledwith Mexican chocolate mousse
with a touch of chili toppedwith tropical fruit. Yeah,
Chris (01:29):
I will have two of those please.
Kelli (01:30):
Yeah, that looks really good. I'm also going to have the
Frida carrot Margarita. You knowwhere that name comes from?
That's a play off of FridaKahlo.
Chris (01:41):
Oh, cute in that cute.
Kelli (01:43):
I love Frida Kahlo. So I'm going to have her Margarita
that is a casa noble Blancotequila with carrot juice, a
ginger cordial lime juice andagave nectar. I think it's gonna
be fantastic. It looksbeautiful. I
Chris (01:54):
saw it. Okay, that's beautiful. Yeah, I'm gonna have
the chocolate taco thing to. ItLooks great. I like chocolate
with some with some chili inthere. That's always good, but
no drinks for you know drinksfor me here. Okay. Okay, the
next we're moving on to China.
No booths in Norway area. Thepainted panda. Okay, here you're
gonna find an old Shanghaishihtzu cheesy to
Kelli (02:18):
shitzu is a dog.
Chris (02:22):
Pork and water chestnut meatballs is what that is. Yeah.
And I Sezchuan Red Hot malashrimp, and then they've got
some beverages panda bubble tea,Jasmine, draught beer
fortunately, drink. pina coladamix sort of thing. kung fu
punch. And a Sea butterfly goingwith anything in China.
Absolutely. Nothing.
Kelli (02:40):
I will say though, that the the see thing was the last
one. See butterflies, thebutterflies beautiful.
Chris (02:48):
There's lychee flower infused cocktail with like sea
serpent vodka.
Kelli (02:51):
Yeah, I'm against lychee.
Yeah. At a very, like, visceralprimal level. But yeah, no, it's
beautiful. It looks like apurple and white layer drink
with real flowers on top. Oh,yeah.
Chris (03:06):
I'm going with the red hot mala shrimp. Okay, it just
looked awesome. It was served ina martini glass refreshment
outpost is there is I think it'sjust gonna stay serving. They're
warm butter sugar stuffed,pretzels, which is great for
them. As we
Kelli (03:22):
said we wanted last time we didn't
Chris (03:24):
know we're gonna move on to cuisine classique in Germany.
Here. They've got a red winebraised beef short rib. They've
got Cocque au Vin, an operacake. And a lot of the booths we
won't call this out every time alot of the moves are serving
this artists palette jumbochocolate chip cookie, which is
a huge chocolate chip cookie.
shaped in the shape of anartist's palette. That looks
(03:47):
like it's got big paint swatcheson it.
Kelli (03:50):
I just found it interesting that every booth had
that same like a lot of the
Chris (03:54):
cookie. Yeah, yeah. Okay.
So mascot cookie for the event Iguess. Okay, so what you go with
anything here?
Kelli (04:03):
I am actually going to have the opera cake. Yeah. Yeah,
this is opera cake with AllmanJoconde. Got it right coffee
buttercream and chocolateganache. Frankly, I just want to
add the opera cake because theymade it on Great British baking
show. And I just want to seewhat that tastes like. I'm also
going to do their play on rose aflight.
Chris (04:24):
Okay, have three
Kelli (04:24):
different rows. And one of them is frozen. Yeah, so I'm
going to give that a go.
Chris (04:29):
Yeah, I was gonna do the opera cake to even though I'm
not really much for coffeeflavored things. And I'm going
to do the Cocque au Vin, whichis their Chicken roulade with
violet mustard, candied carrots,pen cheddar crisp marble
potatoes, and Beure rouge sauce.
It was beautiful. Yeah, it'sgorgeous, gorgeous. Anything
they roll up. I'm for chickenroll up. All right, moving on to
(04:53):
Italy who I'll be honest, isjust perpetually a
disappointment at thesefestivals Italy should be able
to do so much better than theydo.
Kelli (05:09):
I was very disappointed.
Chris (05:10):
Yeah, I've got nothing there. They they are serving an
arancini which is a sweetsausage fried risotto ball,
Langostini which is a lobsterravioli and a Bumbuloni, which
is a cream filled Italian donutand raspberry sauce with
powdered sugar. I actually didchoose that. I was going just by
reading it. I was going to gowith the sweet sausage Rosetta
(05:32):
ball. And then I saw a pictureof it and I'm like, man, it was
just gonna disappoint me again.
But those little donut balls,I'm gonna give them a shot. They
looked almost
Kelli (05:42):
exactly what Morocco had in over the holidays. Sure, and
I was like, again, I thoughtItaly could do better. I didn't
even pick any of theirbeverages, right. They have a
lot of wines. proseccos. Moscatosangrias. Yeah,
Chris (05:56):
but others. So here's the thing. I'm doing a virtual tour.
I really haven't had any of thatyet. So I did go with the
amoretto billini, which iswhite. That was
Unknown (06:05):
ready. Yeah, that was pretty good. Okay.
Chris (06:09):
Okay, of course you will.
Okay, next, the Americanadventure. The artists table. I
thought they did a really goodjob here. They're offering a
Beef Wellington, a pan searedscallop with chorizo and the
artists palette cookie. They gotsomething there in the
beverages, though. I think we'reboth gonna go for
Kelli (06:26):
I'm going to go for the symphony and chocolate flight,
which is Mozart cream, thecourse paired with sipping
chocolate. So they've got thesipping chocolate flight and non
alcoholic version, which iswhite milk and dark chocolate.
You just drink? Oh, yes, I mean,but I'm gonna have the symphony
and chocolate which adds in yourcream liqueur. Yeah,
Chris (06:49):
and each cream liqueur matches three different cream
liquid
Kelli (06:52):
love.
Chris (06:53):
I've got but I've got literally the non alcoholic and
the alcoholic version selected,both of them just due to
alcohol. And I'm gonna have thatwith the Beef Wellington, which
comes with a mushroom duxelle Idon't know if I'm saying that
right procuitto and a puffpastry with a red wine Demi
glaze. You serve
Kelli (07:11):
fennel cream.
Chris (07:12):
Yeah, you serve. Frankly with me though. You serve beef
inside of a puff pastry and I'msold every day all day. See
them? Yep, for sure. Okay,goshiki, which is in Japan.
They've got some called stonegarden, which is a red bean
mousse with chocolate rocks.
That sounds cool. A sushidoughnut, which is a doughnut
(07:33):
shaped sushi featuring shrimp.
It was pretty It was reallygorgeous. It was gorgeous. And
then a vegetable filled spinachGiza with tofu. And then I've
got some Haiku draft lager, andsake is available as beverages.
I didn't
Kelli (07:50):
have anything in Japan. I actually have two things in
Japan. So first of all thatstone garden that you just you
know, it's meant to look like aZen Garden, you know whether
sand Zen gardens and so it comeslooking like that. Like they
give you a little flat ball thatlooks like a Zen like a bowl of
sand. That's their rice.
Chris (08:09):
cracker pebbles.
Kelli (08:10):
No, no, no, no, no, that's the that's the red bean
mousse. With like a whitetopping. It looks like the sand.
Okay, but underneath that's thered bean mousse. Then they give
you a little plastic cup withthe chocolate rocks and the rice
cracker pebbles and you put themin there and like make your own
little zen sand garden and theneat it. That is totes adorbs and
(08:35):
I want to do that so bad.
Chris (08:37):
It's like an activity.
Kelli (08:39):
Artist activity, which is the whole point. I think that
totes adorbs and I want it. I'malso going to have the pink snow
beverage which is Saki peachsnobs. Cranberry juice, kalpa
code dusted with snowflakeconfetti.
Chris (08:53):
Sounds great.
Kelli (08:54):
I mean, that is just a catastrophe. But what I will say
about the Saki in thetraditional personalized wooden
cup, you sort of brushed overthat. It's a really pretty
wooden cup that they write yourname on in Japanese. Oh, that's
nice. It's personalized. It's apersonalized wooden cup. With
(09:15):
your name and Japanese totallyrushed this booth decided I'm so
excited about it.
Chris (09:22):
You are but you love something extra and free. You
got the free. Nothing free. Yougot the free activity with you
with your food and you got yourfree name on a wooden cup.
Kelli (09:33):
I love Zen Garden. I love a good Zen Garden. I don't own
one. I should own one and love agood zen garden.
Chris (09:39):
Why not have one that you can eat? Amen.
Kelli (09:42):
Amen.
Chris (09:44):
All right, so moving on to Morocco. Okay, the mosaic
canteen. I didn't do anythinghere either. They got a
Mediterranean flatbread withpesto and artichokes, roasted
peppers, her risotto roastedrack of lamb with Baba Ganoush
and There's a I don't know,orange cake. I'm not even gonna
(10:06):
misquote you. I think I saidthat right? Machu
Kelli (10:10):
Picchu. But whatever.
That's cool.
Chris (10:12):
It's an orange cake with cinnamon chocolate mousse. And
then they've got a couple ofthey've got a blackberry hard
cider and a dark amber lagerthere. I didn't get anything
here.
Kelli (10:22):
I got the moose kichu miska
Chris (10:24):
I'll bet you did I bet you and Epcot they do call it
the mouse kutchi Why wouldn'tyou
Kelli (10:28):
think they should, but the orange cake with a cinnamon
chocolate mousse actuallygorgeous. This was a beautiful
little dessert. And it looked tome to be reminiscent of orange
bird. And I gotta say, I reallybought into the bird I bought
into the Orange bird over theholidays, um, for him. And so
this reminded me a little bit ofthat and so I thought that would
be good. But I am for orange andchocolate,
Chris (10:51):
you know? For sure,
Kelli (10:52):
yes. For that combo. So I saw that and I was like, I'm
gonna support you Morocco.
Chris (10:57):
Okay, so between Morocco and France, they've got a new
booth called the Vivante andVivido
Kelli (11:02):
Yes. And it's beautiful.
Basically, this is where theyput the La Chaim booth. Yes.
Right. Or Hanukkah? Yes. And Ithink they had the Brazil booth
there.
Chris (11:14):
They did. Yes.
Kelli (11:14):
When we Were there in July or August. Yes. And so it's
not a new booth. It's a new menumenu. I'll say the booth looks m
ch more La CHaim or Gree
Chris (11:25):
Well, they're serving Latin flavors here.
Kelli (11:27):
Yeah. Okay. It's beautiful. What they're serving
is gorgeous. Yeah.
Chris (11:31):
So they've got a chilled seafood cocktail with octopus
scallops, shrimp and garlicaioli looked amazing. blue corn
pupusa Yes. A passion fruitmouse and dragon fruit jam. And
then they've got a coconut andpassionfruit smoothie, pina
colada and a free Daiquiri.
passionfruit Daiquiri. Soanything here
Kelli (11:54):
I'm going to get that passion fruit mousse with the
dragon fruit jam. If you've seenany pictures on the socials of
the this festival, the artsthat's what you're seeing,
because it's so brightlycolored. In this thing.
Everything at this booth is likeBAM in your face colorful like
bright yellows, bright purples,bright pinks that moves with the
(12:15):
dragon fruit jam is gorgeous.
It's so bright, has like amirror glaze on it. So good. And
then I think it has a whitechocolate mask. You know, like
the drama mask that you see likethe little icon. So you see one
of those on the plate. Itdoesn't say that it's white
chocolate, but I assume that itis because it's like painted
okay. No, so I want that justbecause it's so instagrammable
Chris (12:43):
Oh, well. I'm gonna go with the blue corn potatoes
stuffed with cheese and toppedwith shredded pork. Well, he
arbol chili sauce. Cabbage slawand aji amarillo cream. Yeah, we
love it.
Kelli (12:57):
Yeah, I was really interested in that one until
they smothered in shredded porkshredded
Unknown (13:02):
pork, man.
Kelli (13:03):
I mean, who doesn't want something stuffed with cheese
but I wasn't really feeling theshredded pork. He stuffed
Chris (13:09):
something with cheese and throw some pork on top of it and
you might as well just read thedinner bell for me. Alright, so
we're moving on to France whoalways does like the opposite of
Italy. They always do their job.
That's what I'm saying. L'Art dela Cuisine Francaise. Okay, so
here we've got on this first oneit says Crme de Brie en Petit
(13:34):
Pain, which is creamy Brie and abread bowl. Croissant la
Truffle Noir dHiver winnertruffle croissant. Moelleux la
Framboise et aux ChocolatsValrhona molten chocolate cake.
Kelli (13:58):
Amen.
Chris (14:00):
trio. They make a home.
Uh huh. Which is a house.
macaroni I'll have it. Okay.
Kelli (14:06):
I'll have it all.
Chris (14:07):
Yeah. Did you select it all? I
Kelli (14:09):
liked it. Everything at the frickin booth
Chris (14:12):
so did I.
Kelli (14:15):
Creamy Brie and a bread bowl. A black winter truffle
croissant, a molten chocolatelava cake and three housemaid
macaroons
Chris (14:23):
is a fine that is a MENU is a fine meal
Kelli (14:27):
France is bringing it and I'm gonna wash that down with
the frozen French Martini whichis Grey Goose vodka. Chambord
lacouture. Pineapple orange andgrape juice with a lemon lime
foam. You guys know I love afoam. And so that's it. I'm
washing that down with thefrozen French Martini. I'm
Chris (14:43):
going to have the booth we were meant to be honey cuz I
went with the same drink. Dude.
We will have to have it allFrance
Kelli (14:50):
is because we love France. Yeah. Yeah, we love
France. And that's
Chris (14:55):
that croissant. It's got something on the amazing.
Kelli (14:58):
Yes. All that looks amazing. I will have the booth
thank you for him we'll have
Chris (15:05):
to have all these please have to have this Monsieur got
to always Okay, so we're goingto take a nap in France probably
on that bridge between there andEngland and and then we're gonna
walk through England cuz theydon't they don't have anything
Kelli (15:21):
I know
Chris (15:22):
yeah it's they've got that Joffrey's thing there but
we walk up the little ramp thereto the world showcase right
inside the special eventsbuilding there right and we find
two two real booths there thisyear festival favorites. And
here we have Remy's Ratatouille,right? Which Hello. Why not do
(15:44):
that in France? They have acharcuterie board a lemon blood
orange tart. And then they gotthe artists palette cookie.
Kelli (15:52):
Right? I'm gonna have to try the Ratatouille. Its famous.
Well, it's famous and we screwedit up and in the movie. I just
want to see what it's supposedto taste like. I'm also there
you'll be shocked I'm gonna getthe blue sky black cherry boba
freeze sing non alcoholicbeverage people Hello. A little
bit shocked by that. And it isit's white. Like it's it's
(16:14):
frozen. It's a frozen whitedrink with like colored bubbles
on the top.
Chris (16:19):
Yeah, but you know, I love boba.
Kelli (16:21):
I love a boba. And I saw that for so first. I'll be
honest, I thought it was bluesky vodka.
Chris (16:26):
Okay.
Kelli (16:29):
Red It was not. I was like it's okay I'll still get
it.
Chris (16:39):
Really hold that against the Ratatouille to me. Looks I
can't believe that it looks somuch like what he serves in the
movie. Oh, yeah. It's like it ishe is
Kelli (16:48):
literally making 1000s of perfect Ratatouille every day,
but we could not have thoughtyou're
Chris (16:54):
really making fun of us.
Kelli (16:55):
We couldn't make one in three hours. Now. Yes, festival
favorites. Okay, so
Chris (17:00):
also at the world, showplace pavilion there,
they've got the painter'spalette. I can't imagine you're
gonna get
Kelli (17:07):
I'm getting zero there.
Chris (17:09):
So they have a prime steak tartare with pickled
vegetables. A salt roasted beettartare. pistachio cake and
cherry mousse, and then a fewfrozen drinks there,
Kelli (17:22):
right?
Chris (17:23):
I'm gonna try. Try the steak tartare. I don't go
anywhere where I really get theopportunity to try such a thing.
I
Kelli (17:31):
don't want to be near you when you do. It does. Is it
actually still moving?
Chris (17:36):
No, it's not tar tar. I know. But it's not it's
Kelli (17:40):
I'm gonna make a mooing sound. Okay, eat it you when you
go out and be like,I don't give for the record. I
don't give him a hard time foreating meat. I'm totally fine
with that. But the idea ofeating raw meat.
Chris (18:02):
So I'm gonna moo. You're gonna moo. Okay, so we leave
there. We're on our way toCanada. Now we're rounding up
here. We're rounding out on theworld showcase promenade
masterpiece kitchen in Canada.
Yeah. wild mushroom risotto.
Salmon and with cream gateaux.
Vanilla, rosewater andpistachio. pannacotta.
Kelli (18:26):
So I never get anything in Canada. But I'm gonna get
some stuff here. Oh, really?
Chris (18:31):
Yes. Good because I am getting nothing.
Kelli (18:33):
Yeah, I'm gonna try them out. Mushroom mushroom risotto.
Okay, with ah Parmesan, truffleshavings and Zinfandel
reduction.
Chris (18:40):
Okay, that does sound good. It sounds
Kelli (18:41):
fantastic.
Chris (18:42):
I love like, putting a meatball in there. And you know,
Kelli (18:47):
I love a good mushroom risotto. And that one sounds
fantastic. I'm also going to getthe vanilla rosewater and
pistachio. pannacotta do you seea picture that is it looks like
a pink rose. And then you cutinto it and it is gorgeous on
the inside and the outside. Ineed to try that. I'm also going
to have the beverage which is aclassic sidecar with a chocolate
(19:11):
twist.
Chris (19:11):
Yeah, I'm marked that one as a possibility. That's that's
the one that out of the out oftheir beverages that I was
interested
Kelli (19:18):
in. I don't think I've ever had a sidecar. But you put
a chocolate twist on somethingand I'm for sure you'll give it
a shot and I'll give that a go.
Chris (19:25):
You have really eaten with your eyes on this trip to a
trip. Well that's the wholepoint is this this The art is
art is art. That's right. If you
Kelli (19:34):
want to truly experience the art
Chris (19:37):
look at it before you eat it. So the refreshment port is
serving lobster poutine. I'll behonest, I've had the poutine at
refreshment port, the fries area disappointment. So I'm just
gonna put that out there. And soif the fries are disappointment,
it doesn't really matter whatkind of poutine they're making,
right? Honestly, the bummer.
Citrus blossom. Are you are yougoing it's the same
Kelli (19:58):
citrus blossom thing They're still selling the same
beverages and the same littleorange bird and I got him I got
him three festivals again.
Orange cream shake. Yeah, I gota three festival goes he's
fantastic but I mean, it's likewah wah
Chris (20:13):
mix it up man put up give the orange bird something else
to serve right? decadentdelights in promenade
refreshments satisfy your sweettooth here they've got basically
a soft serve booth they've gotraspberry soft serve lemon soft
serve, and then the wonderfulWalk of color, cuisine
(20:34):
redemption cookie
Kelli (20:37):
getting nothing.
Chris (20:39):
I got nothing here, though. But at the deconstructed
dish and showcase clauses thingsare pretty they are I went I got
some things here. So this isdiscovered the delicious dishes
that dazzle with deconstructedtake some classic favorites. So
a deconstructed Reuben, adeconstructed BLT and a
deconstructed strawberrycheesecake.
Kelli (21:01):
Which one of those you're gonna get
Chris (21:02):
two of them. I'm gonna do the deconstructed Reuben, which
is a rye popover hello thatcool. corned beef, which,
frankly, I don't care if that'sall I eat on the plate, right?
gruyere pannacotta Oh, yeah. Andbrined brussel sprouts with
broken 1000 Island dressing.
Kelli (21:20):
That the broken 1000 Island dressing looks so
interesting. While these disheswere gorgeous. Okay, and then
you're gonna get the strawberrycheesecake.
Chris (21:29):
Yeah, definitely.
deconstructed strawberrycheesecake with New York style
cheesecake with fresh Floridastrawberries and sugar cookies.
Kelli (21:36):
Yeah, that was really pretty. It was really pretty
good. So while you're eatingthat, I'm going to have the
deconstructed breakfast, whichis one of their beverages.
Twinings of London chai teashake aha with cream bourbon,
garnished with a vanilla crisp,I mean a waffle crisp and it's
supposed to have candied baconmama say no bacon. Okay.
Chris (22:00):
Now that that thing is beautiful, and it looked like
luscious.
Kelli (22:04):
Yeah. Look at that, by the way they sell that non
alcoholic as well.
Chris (22:08):
So our last booth here, the pop eats. Okay, so this is
unearth the tasty treasures andtantalizing textures of Modern
Art inspired treats. So reallycool ideas here. This is really
cute. Made a soup with grilledcheese, tomato soup with French
onion, bacon, grilled cheese.
shrimps of ej, almond, Frenchpancake and popped art. Like a
(22:30):
pop tart, like a pop tart. Andit's popped art, which is a
modern design sugar cookie withstrawberry filling.
Kelli (22:40):
Yeah, yeah, this booth looks so much fun. And so the
idea is everything pops. Yeah,right. So I'm gonna get the
tomato soup with grilled cheesefor sure me this tomato soup
comes in a can I can serve in acan and the grilled cheese is so
stinking adorable. It's likethese little tiny squares of
thick bread with plenty ofcheese. I have to have that. And
(23:00):
I'm going to go also with thealmond frangipane cake with a
layered raspberry jam andBelgian chocolate also again
because on Great British bakingshow they made frangipan. Yes.
And so I need to taste andthey're and they're beautiful.
Yes. And I'm going to have thepopping bubbles cocktail to wash
that down. I seriouslyconsidered the tomato soup can
(23:22):
Bloody Mary because oh reallystinkin cute. Yeah. But I'm
gonna go with the poppingbubbles cocktail for sure. I
Chris (23:29):
had to. I couldn't say no to the tomato soup and grilled
cheese. I knew you'd get thatbut I couldn't say no to that.
And then I'm gonna go with thepop tart. The the basically the
cookie that looks like a poptart.
Kelli (23:40):
Yeah, it looks like what they sell and Woody's lunchbox I
Chris (23:43):
think what he's lunchboxes a bigger thing. I
think it's much this is morelike a cookie. I think that's
more like an actual pop tart.
But it's beautiful. The designon it is beautiful. It looks
amazing. Yeah. So that's it.
That's all the booths.
Kelli (23:57):
Yes. And I will say the food is gorgeous. This goes from
January the eighth throughFebruary the 22nd. Yeah, from
Park up into Park close. And itis it is beautiful. They also
have amazing sidewalk chalk artthat they've done. And like you
mentioned, the other week thepaint by numbers that everybody
Chris (24:14):
can participate in and they've got people they've got
artists, they're actually makingart Yes. As you walk around and
you can literally buy the artdirectly from the artists on
site. It's a great festival. Thechefs have outdone themselves
with making food that you eatwith your eyes first. It looks
beautiful. That's the show andhope you enjoyed it. I hope you
(24:35):
get the chance to go and if youdo, let us know send us
something tagged us in thepictures and we will live
virtually through you. Go checkus out on all the social medias
at SCFADP join our YouTubechannel supercalifragilistic
awesome Disney podcast.
Everybody join in, the more themerrier. And with that we hope
to see you real soon
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