Welcome to a food studio review for the Epcot International Festival of the Arts, taking place in the park all week from January 12th to February 19th, 2018. This review will cover “The Masterpiece Kitchen” Food Studio
The Masterpiece Kitchen
- Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese
- Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments
- Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V)
- Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from our Master Pastry Chef
- Perrier-Jouët Belle Époque Brut Champagne
- Classic Sidecar with a Chocolate Twist
- The Meeker Vineyard Winemakers’ Handprint Merlot, Sonoma County, CA
- Pinord La Dama Reserva Familiar Brut
- Pinord La Dama Reserva Familiar Brut Rosé
- Silverado Vineyards Chardonnay
Charcuterie Palette with Artisan Cured Meats, Nueske’s Smoked Beef and Cheese $14.00
A solid charcuterie board with lots of different flavor profiles. We enjoyed each of the items presented: The cheeses were supreme and the meats were on point, except for the pâté near the back of the plate. Similar to the situation in France, this one just didn’t match any of the other flavors presented and ended up just being bad. $14.00 for this dish seems a bit expensive, but they’re fresh-slicing the meats for every order, like how the Spain booth originally served the charcuterie in a cone from Food & Wine in 2017.
Smoked Salmon Tartare, Caviar, Crisp Lavash and Traditional Accompaniments – $12.00
The smoked salmon tartare is a solid dish and will certainly appease anyone who enjoys such things. It really has a really amazing flavor palatte and if you have never had caviar or salmon tartare, this is a rather nice dish to try them on.
Wild Mushroom Risotto, Aged Parmesan, Truffle Shavings and Zinfandel Reduction (V) – $9.00
This is my second favorite dish of the entire Epcot International Festival of the Arts, so much so that I wish I could order a full-sized entree featuring it. The cheese and risotto blend together perfectly, and the mushrooms were very flavorful, proving especially tasty when soaked into the risotto.
Triple Chocolate Mousse, Chocolate Crunch, Dark Chocolate Sauce and Gold Leaf from the Master Pastry Chef – $9.25
One of the better desserts of the event, the triple chocolate mousse features distinct flavors stacked on top of each other for a delicious combination. It is also particularly photogenic, if you are into that sort of thing…
Classic Sidecar with a Chocolate Twist – $9.25
If you enjoy a good Sidecar, this won’t disappoint. For those unaware of the ingredients:
The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Grand Gala or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
About half of our group liked this and half did not, so your results with it may vary. The chocolate twist is a nice touch.
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