Taste Track Amongst New Offerings Coming to the 23rd Epcot International Food and Wine Festival

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The Epcot International Food and Wine Festival is back in its 23rd year with brand new offerings, from over 30 global food and beverage marketplaces. Starting Aug. 30 and until Nov. 12, guests can get a taste of treats from all over throughout the World Showcase and on into Future World. Here’s what’s new!

A New Taste Track

One of the most popular marketplaces throughout Food and Wine Festivals past, Taste Track is back with some sweet and savory options. For those with a sweet tooth, their croissant doughnuts, with a scoop of creamy gelato, are not to be missed. On the savory side, there’s the Butternut Squash Ravioli over at The Wine and Dine Studio, covered in a brown butter vinaigrette, pumpkin seeds, and Parmesan cheese. Over at Flavors of Fire, the Charred Chimichurri Skirt Steak is living up to it’s booth’s name. It’s served with smoked corn cake, pickled vegetable slaw and cilantro aïoli. At Hops and Barley, beef brisket New Brunswick Slider is served up on apotato roll with horseradish cream, crispy fried onions and a side of pickled vegetables.

Sunday Brunch with the Chef

This new series is all about getting up close and personal with the chefs that make this all possible. It kicks off Sept. 2 with Top Chef All-Star Richard Blais. On select Sundays through Nov. 11, you can get a chance to see even more top chefs with a lineup that includes Jamie Deen, Tiffani Thiessen, Masaharu Morimoto, Buddy Valastro, Art Smith, Geoffrey Zakarian, Carla Hall and Alex Guarnaschelli.

Eat to the Beat

A bunch of your favorites may be returning for this popular concert series, but the Food and Wine Festival will be bringing in some new acts as well. New talent includes Vertical Horizon, Sheila E, 98 Degrees, MercyMe and Glass Tiger. The American Gardens Theatre will light up three times per night to put on these delectable shows.

Mix It, Make It, Celebrate It!

This hands-on workshop is for those people who are not looking to just eat food. For those who want to learn to make dishes themselves, the Mix It, Make It, Celebrate It! workshops are offered Wednesdays and Thursdays. You’ll have a chance to interact with bakers, chefs, and even mixologists.

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