It has been an awesome week. First my daughter, Melissa coming home, and then spending the whole day with family and friends at the EPCOT Food and Wine Festival. Let me start at at the beginning,
First stop on our food adventure around the world was Mexico. I knew I had to have a that frozen Pomegranate and lime Margarita along with their marinated rib eye taco, Yum! Oh, and of course this tasty treat wouldn’t be complete without the sounds of a Mariachi band. Next up South Korea.
Still full from Mexico, and, sipping my margarita, I wanted to make sure I could show some of the offerings from other countries. The one thing I learned from attending this event is, not to eat too many different styles of food in too short a period of time. I did however want to try samples from countries that I’d never had before. I’ll let you know when I come up on one.
Singapore, these samples look delicious, but I see the one up ahead for me.
Africa, this is the one. Marinated beef tenderloin pieces with vegetables and mushrooms over grits. Sounds simple right, but the spices are out of this world. The ingredients come together like it was a marriage made in heaven.
Now this tea stand, that’s one we all had to try. I tasted the mango ginger tea, WOW!, amazing. Guess which one the last picture is, Florida. They offered Zellwood sweet corn and a bacon hash. Everyone knows, that anything with bacon in or on it, is going to be killer. Now comes my favorite time, the food demos. Melissa and I split off from the rest of our party for some partying of our own. We head over to the Festival Center. This is the place where all the chefs do their food demos, book signings and all other kinds of cool stuff.
So let me tell you about what’s happening here. Starting at the top on the left is the entrance to the center, Then their vast wine display. Then you can see the sets, with the kitchens, for the food demos. Further down are the unique displays. My dear friend Pamela Smith, with Spice Blends. has her display set up. Pamela will be doing the moderating for the food demos all day. Here’s a picture of Pamela doing her thing with a world renowned pastry chef, discussing and teaching some pastry techniques.
The picture on the right is a new chef on the scene in the U.S. Maria Isabel, but very well known in her home country of Puerto Rico, Then I spent a few moments with Pam.
The highlight of my day was watching Chef Carla Hall do her thing at one of the demos. It’s amazing the connection she makes with her audience. She was doing a book signing after the demo. Melissa, bought me her new cook book, Carla’s Comfort Foods. Needless to say I got is the stand-by line because the main line was sold out in minutes. I was lucky enough to be the first one in the stand-by line, so I had my finger crossed.
I felt like I was meeting royalty. She was everything I knew she’d be, real, sweet and down to earth. She never left until she talked to everyone that was in that stand-by line. Amazing, just awesome, and I even got a bit emotional. My daughter gave me a day I’ll never forget. Thank you so much, Melissa, I love you. After all of this it, we were hungry again. We had to meet up Christine, Steve’s daughter for dinner. Melissa and I had to do something first, Nicole, Melissa’s long time friend and Pamela Smiths daughter, was heading off with her family and friends and the girls needed to say bye to one and other.
So the girls put their hats on and took this picture for posterity. How cute are they. Now it’s time to do some walking to reach our destination.
Beautiful scenery, as we made it to where we were going to have dinner. It’s Melissa’s favorite restaurant and it’s in the county of Japan.
I would have loved to have shown some pictures of the beautiful and colorful dishes we had but, we were so hungry and tired by this time that we forgot to take any. Listen if you are ever in Orlando during October, make this festival one of your stops while visiting. If you live here and have never been, and you’re a foodie, you definitely want to put this on your list of things to do.