REVIEW: “The Masterpiece Kitchen” Food Studio – Epcot International Festival of the Arts 2019
Welcome to a food studio review for the 2019 Epcot International Festival of the Arts, taking place in the park from January 18 to February 25, 2019. This review will cover “The Masterpiece Kitchen” Food Studio located near the Canada Pavilion. (Note that the menu prices do not include tax!) For our complete coverage of the 2019 Epcot International Festival of the Arts, head to our festival landing page at wdwnt.art. Let’s enjoy, eh?
“The Masterpiece Kitchen” Food Studio at the Epcot International Festival of the Arts
Menu for “The Masterpiece Kitchen” Food Studio at the Epcot International Festival of the Arts
Charcuterie Palette with Artisan Cured Meats and Cheeses featuring Nueske’s ® Applewood Smoked Beef – $14.00
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.
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.
Vanilla, Rose Water and Pistachio Panna Cotta – $8.00
A solid entry, but it’s no chocolate mousse pyramid of years past. The consistency and style is very similar to the cheesecake from Satuli Canteen on Pandora at Animal Kingdom. I will say it has a unique flavor from the rose water, but I’d rather have the dessert from Deconstructed Dish if I’m going to have something fruity. The pistachio flavor is a nice contrast though, but it’s still pretty subdued in the taste department.
The Meeker Vineyard describes this Merlot: “Dark fruit like currants and cherries marry on the nose with hints of toffee and caramel. The wine explodes on your palate with more cherries, and hints of the best strawberry rhubarb pie you’ve ever had. There’s no shortage of subtle, toasty oak and big, powerful tannins throughout the palate and finish of this wine.”
Wine Enthusiast‘s Michael Schachner describes this wine: “Mild citrus aromas are clean and fresh. A tight, pure palate of crisp acidity is par for good Cava, while this basic brut deals a sampling of white-fruit flavors rolled into one.”
Wine Enthusiast‘s Michael Schachner describes this wine: “A light-pink color is backed by a simple nose that’s nondescript but fresh and clean. A slightly foamy but firm palate isn’t all that deep or rich, while mild grapefruit and blood orange flavors finish steady.”
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.