Active Eats – Epcot International Food & Wine Festival

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Epcot Food & Wine 2018 Active Eats

Active Eats, located in the Culinary Corridor behind Club Cool in Future World West, debuted at the 2017 Festival and is back for the 2019 Epcot International Food & Wine Festival, taking place August 29 – November 23, 2019.

Menu for Active Eats at the Epcot International Food & Wine Festival

Food:

  • Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar, and Leeks – $5.25
  • Spice-crusted Verlasso® Salmon with UNCLE BEN’S® Quinoa & Ancient Grains Medley, Crushed Avocado and Sherry Vinegar (GF)  – $5.75
  • 🆕 Fruit and Nut Energy Snack: House-made mixture of Apricots, Almonds, Pecans, Coconut, Puffed Rice, and Chocolate Chips (V, GF)  – $4.00

Beverages:

*Price per bottle is an average price of the spirit at your local liquor store.

Photos of Menu Items from Active Eats at the Epcot International Food & Wine Festival

Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar and Leeks – $5.25

Loaded Mac ‘n’ Cheese with Nueske’s® Pepper Bacon, Cheddar and Leeks, $5.25

The Loaded Mac and Cheese has been floating around Epcot festivals for a few years now, though there is a change to this year’s recipe. This mac and cheese is heavy and the crust on top adds a nice texture. The leeks, which are new for this year, are a nice touch. It has a medium heat to finish.

Spice-crusted Verlasso® Salmon with UNCLE BEN’S® Quinoa & Ancient Grains Medley, Crushed Avocado, and Sherry Vinegar – $5.75

Spice-crusted Verlasso® Salmon with UNCLE BEN’S® Quinoa & Ancient Grains Medley, Crushed Avocado, and Sherry Vinegar, $5.75

2017’s version of this dish paired the Roasted Salmon with Quinoa Salad and Arugula Chimichurri, while last year had a Warm Lentil Power Salad. The salmon is well-cooked. The crushed avocado on top gives it a creaminess, while the medley on the bottom gives it texture. It’s an everyday salmon dish; boring, but good. Compared to the heaviness of the Loaded Mac ‘n’ Cheese, it’s a very light dish.

*NEW* Fruit and Nut Energy Snack: House-made mixture of Apricots, Almonds, Pecans, Coconut, Puffed Rice, and Chocolate Chips – $4.00

Fruit and Nut Energy Snack: House-made mixture of Apricots, Almonds, Pecans, Coconut, Puffed Rice, and Chocolate Chips, $4.00

As one of our reporters put it, “I fell into some leaves and some got into my mouth.” There’s dark chocolate on top, but the only flavors coming through are chocolate and apricots. It’s like a trail mix bar.

M.I.A. Beer Company HRD WTR Pineapple Coconut Hard Sparkling Water, Doral, FL (5.0% ABV) – $4.50

M.I.A. Beer Company HRD WTR Pineapple Coconut Hard Sparkling Water, Doral, FL (5.0% ABV), $4.50

From M.I.A. Beer Company: “HRD WTR is a clear, sparkling alcoholic water with a hint of natural fruit flavor.”

Watch out “White Claw,” this hard water is very refreshing and can pair well with anything at this booth. It works best with the salmon dish for a light refreshing snack & drink for the Florida sun. My only issue is you only get a few ounces for $4.50. I could’ve used a gallon of this refreshing sparkling “hard water.”

L’Ecole No. 41 Chenin Blanc Old Vines, Columbia Valley, WA ($15/bottle) – $6.00

From L’Ecole: “This fresh and vibrant Chenin Blanc shows highly expressive aromatics of citrus blossom, passion fruit, slate and stone fruit with flavors of yellow apple on a crisp mineral finish.”

Evolution by Sokol Blosser Pinot Noir, Willamette Valley, OR ($20/bottle) – $5.00

From Sokol Blosser: “This wine exhibits aromas and flavors of bright red and jammy fruit characteristics, pie cherry and a hint of toasty oak. In the nose, this food friendly pinot noir expresses notes of chocolate covered cherries, rose petal, and a hint of baking spice. The mouthfeel is round and rich at first sip with some good tannins which soften with acidity in its long finish.”

Location of Active Eats at the Epcot International Food & Wine Festival

Active Eats is located in the Culinary Corridor in Future World West behind Club Cool and Character Spot. It’s #4 on the map below.

More Information

About the author

Jason Diffendal

Jason has been a lifelong fan of the Disney parks since his first visit at age 2. His biennial pilgrimages during his childhood accelerated into semi-annual visits by the year 2000, when he also Joined the Disney Vacation Club. Luckily, Jason’s bride-to-be was also a Disney fan, which allowed his infatuation with the Disney parks to continue, and ultimately culminated in their wedding at Disney's Wedding Pavilion in September 2003. Early in 2007, Jason began his involvement with the planning for what became Celebration 25, the unofficial fan gathering to commemorate the 25th anniversary of Epcot®. Soon thereafter, Jason met Tom Corless at a pin trading meet in New Jersey, and became part of the WDW News Today podcast starting with Episode 17. Jason has been involved with the WDWNT Network ever since, and can't seem to escape no matter how hard he tries.
Contact Jason at [email protected]

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