Food Review: EPCOT Flower and Garden Festival (2024)

This orange tempura shrimp situation was a win in my book. First off, they weren’t stingy with the good stuff – I got a whole crew of five juicy shrimp, perfectly cooked and not a hint of rubber in sight. High fives all around!

The tempura itself was a bit on the light side flavor-wise, but that’s where the genius orange-chile sauce comes in. It’s like they knew the tempura needed a little somethin’ somethin’, and this sauce delivers. Sweet with a kick (think half a jalapeño’s worth of heat, so not gonna blow your tastebuds off), it adds a layer of flavor that makes the whole dish pop.

Plus, they give you extra sauce on the side, because apparently, they’re mind readers and understand people have their sauce preferences.

Just a heads up, there are black sesame seeds in the sauce (allergy peeps beware!), and it seems like there might be some sweet pepper in there too. But honestly, the main flavor comes from the plump, delicious shrimp themselves.

All in all, this was a solid tempura experience. Great portion size, perfectly cooked shrimp, and a sauce that takes things to the next level. You won’t regret giving this a try!

This lemon meringue pie might just be the holy grail of festival desserts. Don’t let the size fool you – this little beauty packs a serious punch of flavor. It’s simple and elegant, and yes, I may have nibbled on a petal of the flower (it didn’t taste like much, FYI).

The star of the show? The perfect meringue! It’s light and bouncy, just like a marshmallow should be. None of that burnt sugar taste here – just pure, fluffy deliciousness.

Texture-wise, think super light marshmallow, and it wasn’t overly sweet at all. It really brought everything together – the buttery, shortbread-like crust (not flaky, but amazing!), the tart and refreshing lemon curd, and the candied lemon rind.

Speaking of that rind, eat it! Especially if you’re a sour candy fan. The sugar coating takes the edge off but keeps the lemon flavor shining through. It’s definitely not like licking straight lemon oil (believe me, I’ve tried worse).

This pie is all about the perfect balance of textures and flavors. The crust is thick and crunchy, the curd is light and refreshing, and the meringue is the marshmallowy dream you’ve always wanted. Plus, it’s totally hand-held friendly – who needs a fork when you can devour this masterpiece with your bare hands?

These pancakes weren’t the absolute worse thing I’ve eaten, but they also weren’t anything special. The texture was all over the place – some parts were mushy, others were undercooked – and there was this weird, lingering aftertaste I just couldn’t shake.

Plus, the whole cheese situation threw me for a loop. These are supposed to be vegan, but they definitely had a cheesy flavor.

Did they sneak some dairy in there? I highly doubt it, but for my vegan readers out there, definitely double-check before ordering.

The saving grace (somewhat) was the applesauce on top. I’m not usually an applesauce fan, but here, it added a touch of sweetness that helped mask some of the …oddness of the pancake itself.

This coconut tres leches cake? Pure festival magic! Everything about it screams chef’s kiss – the vanilla cake is drenched in three kinds of milk (oat, almond, and coconut) and soaks it all up like a champ. It’s ridiculously moist, I’m talking sopping wet in the best way possible.

The coconut flavor definitely takes center stage, tempering the sweetness of the cake without overpowering it. The buttery cake itself holds its shape surprisingly well, even getting a little mushy at the bottom (hey, it’s tres leches!).

The whipped cream deserves a shoutout too. It’s light and fluffy, not overly sweet, and holds its own against the summer heat (thanks, stabilizers, probably agar agar since this is a veggie treat!).

The toasted coconut on top is your standard shredded coconut situation, but it adds a nice textural contrast to the luxuriously moist cake.

Don’t sleep on this dessert! It’s a top contender for my festival faves so far.

This “grapefruit lemonade” situation was a bit of a letdown for a grapefruit enthusiast like myself. While I appreciate the grapefruit flavor wasn’t super in-your-face sour (like those fresh-squeezed monsters!), it completely overpowered the lemonade.

It was basically a grapefruit party in a cup, with the lemonade RSVP apparently getting lost in the mail. Stirring helped a little, bringing out a touch of sweetness (simple syrup, hello?), but it wasn’t enough to balance the grapefruit dominance.

There might be a hint of lemonade hiding at the bottom, like a shy party guest clinging to the punch bowl, but overall, this drink is all about the grapefruit.

I really enjoyed this poutine, I think as someone who is not vegan this is a fantastic replica of a meat-based dish. However, all of the flavor in this dish comes from the buffalo sauce, the “ranch” and the blue “cheese” crumbles. That’s it.

All of the elements were crunchy that were not doused in buffalo sauce, namely the potato barrel – and speaking of which – they tasted fresh and tasty like a regular fried potato should (yum!). The vegan chicken is what took me by surprise – it honestly tastes like the real deal, maybe half a score or two down, but it’s barely noticeable.

However, if you’re a steak and potatoes kinda person, this probably won’t make you happy cause you may notice the difference.

Aside from that, everything tastes as it should. The ranch is ranchin’ and the blue cheese tastes the same, too, although texturally the blue cheese is slightly softer. This is a great dish though – salty but good.

As you can see from the photo, I barely received any graham crumbles, so there’s a bit of inconsistency with what’s advertised and what’s given to some customers.

Do I think this is a big deal? Absolutely not. Just ask for more if you really want it (be polite, please).

This latte is really yummy. You’ll get hit by the bitterness of the espresso immediately and the hint of honey as well.

As for the jasmine, which is a syrup, I didn’t get any. The espresso overpowers the delicacy of the jasmine. This drink reminds me of a bitter leaning caramel macchiato where your tongue starts to dry out a little.

Overall though, this is a delicious drink!

This frosted iced tea was a sweet and refreshing treat on a hot day, but be prepared for a sugar rush!

While advertised as a citrusy iced tea, the flavor leaned more towards a strong berry lemonade, with the orange and tangerine notes playing a supporting role.

The frozen top layer added a fun textural element, but the real sugar bomb lies at the bottom.

The sweetness became quite intense as I drank more, so be sure to follow this up with a glass of water to avoid a parched mouth later.

You know the Elote, right? If not, the Mexican street corn is covered in mayo, chili powder, cheese, and lime. This is in line with that version, but it veers in its own category, and it’s pretty good.

The corn is cooked well, although I will say it was lukewarm and not hot as though it had just come off the grill.

The garlic/”cheese” spread was leaning into a sour category (it almost reminded me a little of blue cheese?), but it’s less strong. Definitely a decent vegan version of the elote, but if you’re looking for authenticity: close, but not quite.

This veal loin dish was a springtime symphony of flavors and textures.

The perfectly cooked veal, slightly salty but balanced by the rest of the dish, had a delightful density and texture reminiscent of white meat chicken.

The creamy, cheesy risotto offered a delightful contrast, with a slight mushiness that still provided a satisfying bite.

The spring peas added pops of freshness and vibrant color, while the red wine syrup delivered a subtle sweetness that perfectly complemented the savory elements.

This dish was a true celebration of spring, showcasing the beauty of contrasting textures and the harmonious blend of sweet and savory flavors.

Super sorry about the quality of the photos, FYI. It was very bright the day I took these photos and I could barely see my phone screen, so this was a bit of a bummer, however, my tastebuds were primed and ready.

This risotto was a creamy dream! The first bite hit with a surprising sweetness, almost like a mild cheesiness. Chunks of stewed tomatoes added a pop of color and texture, and surprisingly weren’t salty like I expected.

The tomato’s acidity was subtle, barely there.

The star of the show was the single, generously sized scallop. It was way bigger than the one I had in Canada (refer: Northern Bloom’s Seared Scallop)! Perfectly juicy and tender, it delivered a beautiful sear that brought out a campfire-like roasted flavor.

It was so soft, I could cut it with a fork, and it paired beautifully with the risotto, creating a harmonious bite.

However, some parts of the risotto were a tad undercooked. Despite that, the overall experience was fantastic!

This peach galette was a tale of two textures – a phenomenal pastry with a disappointingly soggy center.

Here’s where I’m conflicted … the pastry was a masterpiece. Flaky, buttery, and with a hint of sweetness that could have been honey or a sugared egg wash (either way, it was delicious). The air bubbles on the outside even had a hint of sugar crystallization, adding a delightful textural contrast.

But the center. The culprit? Canned peaches. Their moisture prevented the dough from rising properly, leaving a frustratingly raw spot underneath. It was basically a swim-fest for the peaches when I lifted them up.

Adding insult to injury, the whipped cream, while perfectly stable, lacked the promised ginger zing. This was a real let down, especially considering how well it paired with the cooked parts of the pastry.

The seared pork tenderloin was a bit of a let down compared to the rest of the festival offerings. The cheese, while undeniably cheesy (because, cheese!), had an odd spongy texture and delivered a hefty dose of saltiness.

This saltiness overwhelmed the dish, even with the tomato sauce attempting to cut through it (and trust me, I struggle with tomato-based dishes!).

The arborio rice, sadly, became a casualty of the cheese deluge, and the pork itself was inconsistent – one piece dry, the other tender, both fighting a losing battle for moisture against the cheesy rice.

All the elements were there, but they clashed rather than complemented each other.

Definitely not an aesthetically pleasing snack, but what it lacks in looks it makes up for in good tastin’ vegetarian yumminess.

The aioli takes over much of the flavor, but it still allows for other flavors to breathe through. This is probably the more surprising snack I tasted at the festival that I didn’t know what to expect, but it still managed to blow them out of the water.

The meatball was moist and was bursting with flavor (I almost wanted to say there’s a hint of crushed caraway seed in this, but it wasn’t prominent, however the tastes inside of the meatball reminded me a little of fennel and anise).

The pepper was sweet and cool, and lent dimension to the dish, however, the spinach sort of gets lost in everything.

I like that when the meatball was consumed all of the flavors that I couldn’t taste before come to the forefront. Everything is fresh, crunchy, and the tastes of onion shine best at this stage.

And let me not forget about the wrap! It may look like it’s not worth a write-up, but while it looks extremely dry, it actually does a great job of being a nice plate for the aioli – it also has a nice chew to it and is jam-packed with seasoning.

If anyone can get me the recipe for that wrap, I’d be so happy!

These ribs were bursting with flavor, living up to my mom’s classic “bomb dot com” (hi, mom!) catch phrase. They were slightly sticky, but in the best way possible.

Here’s the thing about the ribs: I got one rib with a bone and another boneless. The boneless won my heart – it was fattier and more tender.

The bone-in rib wasn’t bad by any means (flavor was still on point!), but the meat clung to the bone a bit too much for easy eating. There was a moment of perfect pull-away from the bone, but it wasn’t consistent.

The sauce was a delightful lightly sweet and salty combo, with the soy sauce playing a nice supporting role.

The green onions and peanuts were casualties of my jalapeño obsession (there were two slices on the plate) – I devoured those spicy slices and wished there were more to add heat and spice to the ribs.

This violet lemonade? Obsessed. Utterly obsessed. When I finished the last drop, a tiny tear may or may not have rolled down my cheek.

I’m a huge fan of refreshing drinks, but lavender always tastes like soap to me. So, I approached this violet situation with a touch of trepidation. Let me tell you, my worries were completely unfounded.

This little beauty was a delightful marriage of sweet, refreshing, and perfectly frozen. Packed with flavor (and a surprising amount of beverage in that little cup), it went down way too easily. The simple syrup added the perfect touch of sweetness, without being overpowering.

Even if they were to lessen the amount of simple syrup in this, I still think it would be fantastic, but for those who can’t bear to have too much sugar, I would, unfortunately, steer clear of this drink.

Now, about the violet flavor. It doesn’t taste anything like the actual violet flower (trust me, I tried it – don’t recommend it!). Instead, it leans more towards a delightful berry lemonade. It’s a flavor explosion that hits all the right notes.

This scallop dish was delicious! The real stars were the scallops – incredibly tender and packed with that perfect ocean taste (but not overpowering).

They shared the stage with delicious red and golden potatoes – the red ones were easy to cut through, and the golden ones had a buttery richness that stole my heart.

Now, the plot twist: the bacon vinaigrette. It was definitely tangy, which is what you’d expect, but it leaned a little heavy on the vinegar. While the bacon flavor peeked through the vinegar bath, it sometimes clashed with the scallops. To be honest, it felt like the vinaigrette was trying to steal the spotlight.

A touch less vinegar, and this vinaigrette could have been a dream team player.

The green beans were a refreshing addition, offering a nice crunch. Overall, this is a great dish – with a minor tweak to the vinaigrette, it could be truly amazing.

This beef tenderloin tip dish was a well-balanced surprise! Despite being a mushroom skeptic, I actually enjoyed the earthy notes they added. Plus, the bordelaise sauce had a subtle red wine flavor that snuck up on me in the best way (bonus points for not being too heavy!).

The first bite of beef wasn’t quite the melt-in-your-mouth experience I expected, but the subsequent pieces were beautifully tender and buttery. And let’s talk about those whipped potatoes! They were cheesy perfection – the chef definitely knew the way to my heart (because, hello, potatoes!).

My plate only had carrots for veggies, but hey, no complaints here. They were cooked to a perfect crisp-tenderness – none of that mushy business.

Everything on this plate played together well. The richness of the sauce was balanced by the creamy potatoes, and the slightly under-tender first bite (just a textural quirk!) was quickly forgotten thanks to the rest of the deliciousness.

This “drink” is basically sunshine in a glass! It’s like a super refreshing, boozy peach smoothie with a ginger zing that’ll knock your socks off (in the best way possible). The alcohol is smooth and sneaky – you might forget it’s there until you stand up a little too quickly.

Pro tip: If you let it sit for a bit, give it a quick stir. That whiskey likes to play hide-and-seek, but a little mixing brings it right back to the party.

This drink is so tasty, it’s dangerous. You might down it in seconds and forget it has booze, so pace yourself! The peach flavor is the real star, even though it’s a bit on the subtle side. There’s also a fancy little orange flower garnish, which is a nice touch.

This chicken and waffles was a unique masterpiece of flavor and texture that had me immediately recommending it to a nearby family.

Every element perfectly complemented the others, creating a truly satisfying experience.

The savory waffle, infused with corn and a hint of what might be cilantro or spinach, provided a unique base for the perfectly fried chicken.

Despite the satisfying crunch, the chicken remained moist and bursting with flavor, perfectly matching the subtle heat in the spicy honey.

While the “spicy” honey wasn’t fire-breathing hot, it offered a delightful kick that was easily balanced by the sweetness of the waffle.

The honey butter, another delicious addition, provided a way to further tame the heat if desired.

This dish is easily shareable, perfect for two people looking for a snack or one person wanting a full meal. It’s a must-try for anyone seeking a flavorful and satisfying combination of sweet and savory.

Full disclosure: I went rogue with the strawberry basil sorbet. I ordered it in both a cup and a cone, because sometimes you gotta experiment, right?

Turns out, my brain just can’t dissociate cones from ice cream and soft serve, so the combo with the sorbet felt…off. Not bad, just not my jam.

However, in a cup? This sorbet was a total win! Light, sweet, and bursting with strawberry flavor, it was exactly what I crave in a refreshing summer treat.

The simple syrup was perfectly balanced, and I suspect that’s where the subtle floral notes from the basil came in – a genius move, if you ask me.

So, if you’re looking for a cool and delicious pick-me-up, grab this sorbet in a cup. Your taste buds will thank you (and your brain won’t get confused by the cone situation).

This “Impossible” chicken fried steak was a complete disappointment.

The patty, excessively salty and crunchy on the outside, offered none of the comforting tenderness a classic chicken fried steak should.

The accompanying biscuit was a dry, dense disaster, easily the worst I’ve ever encountered (and that’s saying something!).

The thick and creamy gravy, while the only saving grace, was overshadowed by the lackluster “chicken.”

The Impossible sausage bits within the gravy, thankfully, had a texture and flavor far superior to the main patty.

This dish was a complete miss, not worth the calories or the money. Steer clear if you’re craving a satisfying biscuits and gravy experience.

Move over, ordinary cinnamon rolls, because these fried cinnamon roll bites are a game changer!

At just $5, you get a generous portion of warm, gooey goodness that’s sure to satisfy your sweet tooth.

The flaky pastry holds its own beautifully, even after being fried, and the warm cinnamon interior is a delightful explosion of flavor.

While the cream cheese frosting takes a backseat to the dominant cinnamon, it adds a subtle touch of creaminess.

Sweet bacon bits sprinkled on top become the star of the show, adding a delightful textural contrast and a touch of salty-sweet magic to the entire experience.

If you’re looking for a decadent and satisfying dessert, these fried cinnamon roll bites are a must-try!

This sope de chilorio was interesting. The thick corn shell, reminiscent of an open-faced tamale, cradled a hearty filling of savory, flavorful chilorio (shredded pork).

While the dish lacked novelty compared to what you might find outside the park, it certainly delivered on authenticity.

The refried beans, though unexpected, added a familiar comfort food touch, while the cabbage provided a burst of refreshing crunch.

The mild hot sauce offered a subtle kick, but a touch more heat would have been welcome.

Despite the deliciousness, the overall experience felt slightly one-dimensional.

While the quality was undeniable, it wasn’t quite a standout dish compared to similar options readily available elsewhere.

The frushi, while visually stunning, didn’t quite live up to its initial promise for me.

The light and fluffy whipped cream and subtly sweet raspberry coulis were delightful additions, but the overall flavor impact fell short.

While the coconut rice and pink soy wrap were surprisingly enjoyable (even for a coconut-hater!), the fruit filling felt overshadowed. The strawberries and lychee, particularly, lacked the punch I expected, possibly due to the dominance of the coconut rice.

The novelty of the “fruit sushi” concept was intriguing, but the underwhelming flavor profile left me wanting more.

Who are they fooling with this? This ramen cup was a major disappointment.

Served cold, the thick, spaghetti-like noodles lacked the satisfying bounce of quality ramen.

The chicken tasted suspiciously like frozen Tyson’s, and the “broth” was a sour, unappetizing mess where the yuzu flavor completely overpowered any semblance of dashi.

While the vegetables were thankfully fresh and crunchy, the overall experience was bland and underwhelming.

This wasn’t even remotely close to authentic ramen, and I wouldn’t recommend it to anyone seeking a satisfying or flavorful bowl of noodles.

This goat cheese croissant is great if you’re looking for contrasting textures: the buttery, flaky layers of the croissant yielding to the creamy, tangy goat cheese filling.

The distinct saltiness of the cheese was a nice surprise, while the herbs added a playful twist to the overall flavor profile.

However, the baked goat cheese topping, while visually appealing, didn’t live up to the deliciousness of the filling.

The real star of the show was the goat cheese within, but a lingering sense of one-dimensionality left me wanting more.

Perhaps a touch more garlic, as I suspected might be present, would have elevated this croissant to a whole new level.

While the $7 price tag might leave some hesitant, the quality of the croissant itself was undeniable.

Ultimately, the lack of a more complex flavor profile left me feeling like this snack wasn’t quite reaching its full potential.

This beignet is a thick, yeasty doughnut, falling more in line with a smaller version of a regular doughnut than the classic beignet experience. While the “crème brûlée sugar” topping offered a delightful initial crunch and textural contrast, it was short-lived.

Uneven application resulted in burnt flavors in the center, which isn’t ideal for someone with a sweet tooth.

The absence of a delicious crème anglaise, a thick custard sauce, further diminished the overall enjoyment, leaving it feeling like a less exciting version of a classic sweet treat.

This beignet differed significantly from what most envision when picturing a beignet, especially those familiar with the iconic New Orleans style.

Unlike the airy, light, and often square-shaped New Orleans beignet, this one felt denser and lacked the signature dusting of powdered sugar.

Instead, the burnt sugar topping and thick custard (crème anglaise) brought it closer to a Boston cream donut, leaving me wanting the quintessential beignet experience.

This wonton started strong with a satisfying crunch and a creamy, cheese-forward filling.

A hint of crab peaked through initially, but it faded quickly, leaving me questioning the actual crab content. It felt more like a cream cheese wonton than a true crab creation.

The duck sauce saved the day, adding a much-needed layer of flavor and complexity. However, the wonton itself suffered from a soggy bottom thanks to the sauce’s quick absorption.

While the initial crunch was delightful, it was a fleeting experience (which sucked, because it really was just a nice textural touch).

This mango boba was a tropical explosion of flavor! Packed with intense sweetness, even after mixing, it offered a surprising, light, sparkling zest reminiscent of a probiotic drink. Mmm.

The chewy tapioca pearls provided a fun textural contrast, though their flavor remained neutral, allowing the pure mango taste to shine through.

It was the perfect refreshment on a scorching day, offering a burst of cool sweetness that hit the spot.

Let’s start with the good news: the sauce! It was billed as key lime butter, but instead of a heavy citrus punch, it was this light, refreshing surprise. Think of a super fancy, buttery ranch dressing with a whisper of creaminess (hello, bechamel influence!).

It was different, but in a way that made me say, “Hey, this works!”

Now, the lobster. Here’s where things got a little confusing. The flavor itself was delicious, pure lobster goodness. But the texture?

Think of a perfectly cooked shrimp, but instead of that melt-in-your-mouth tenderness, it leaned a bit more towards the “gotta wrestle with it a bit” side of things. Not rubbery, mind you, but definitely not the succulent dream I was hoping for.

A squeeze of the provided lime definitely helped elevate the lobster flavor, and the char from the grill added a smoky depth that I enjoyed.

But I couldn’t help but wonder if being cooked in batches might have led to a touch of overcooking – a trade-off for festival efficiency, I guess.

Confession time: I’m an olive arch-nemesis. They’re the bane of my existence, the bitter bullies of the charcuterie board. So, you can imagine my surprise when this panini turned me into a believer (sort of).

This sandwich was all about crust and contrast. The toasted bread was amazing – crusty and flavorful, but it played a supporting role to the salty goodness inside.

The star performers? The ham, mortadella, and salami. They were moist and delicious, but a little outnumbered by the massive amount of bread they nestled in. I craved just a touch more meat to balance everything out.

Now, here’s the shocker: the olives. They were nestled in a layer of olive salad (with extra on the side, bless them for understanding!). While I could definitely taste them, they weren’t the overpowering villain I expected.

Here’s the twist: the olives became more prominent towards the end, but that’s because the meat and cheese started to dwindle. However, despite that, everything worked together well. The provolone cheese, with its salty bite, played a starring role, tempering the olives and rounding out the flavor profile.

This strawberry bar was a bit of a price charmer – a little on the expensive side for its size, but it makes up for it in taste and how refreshing it is as a treat in the heat. And as it’s next to Butterfly Landing it’s a nice treat to have after being in that outdoor-greenhouse-feeling spot.

If you’re looking for a more natural alternative to Swirl Showcase’s Strawberry Basil Sorbet, this bar is your jam (pun intended!). It’s packed with real strawberry chunks and seeds – a burst of sweetness and fruitiness in every bite.

Pro-tip: This treat is best enjoyed on the move (with a destination in mind). While it was rock-solid frozen when I bought it, it melts fast. By the time I hit the Living With the Land line (which is, like, five minutes away!), it was already softening up.

This cider flight was a delightful exploration of smooth sips, each offering a unique twist on the classic apple beverage.

• Pear Honeysuckle: This one was a candy lover’s dream! Sweet and playful, it brought to mind honey-drenched pears, perfect for those with a serious sweet tooth.
• Woodchuck: Now, this one took a turn! Crisp and undeniably apple-forward, it did have a distinct aftertaste. Some might find it reminiscent of…well, let’s just say nail polish remover wasn’t on the menu. Consider yourself warned, adventurous tasters!
• Pomegranate Hard Cider: The perfect middle ground, this cider offered a crispness balanced by a touch of sweetness. It wasn’t overly sugary like the first, nor did it have the, ahem, unique quality of the second.

The “Hot Honey Chicken Sandwich” promised heat, but delivered a sweet, surprisingly balanced punch. The real star was the juicy, perfectly cooked chicken.

The “hot” honey offered a cayenne kick on the plate, but strangely mellowed within the sandwich. The toasted brioche bun, though a bit soggy, held everything together in a delightful mess.

Tangy red cabbage offered a nice contrast, while the pickles were forgettable. The random banana pepper added a pop of color, but little else. However, the smoky, crispy bacon truly elevated the experience.

Despite the missing heat and a few minor misses, the sandwich excelled with its fantastic chicken and perfect sweet-savory balance. It was messy, satisfying, and surprisingly well-rounded.

The tangerine soft serve float was a miss for me. While the soft serve itself was tasty and creamy, the light fizziness from the cream soda, the general taste of the red creme soda, and the quick melting due to heat made for a not-so-great tasting mixture.

The red cream soda didn’t complement the tangerine flavor well, and I think a splash of liquor (vodka or tequila) might have improved it. But hey, I’m no expert!