September 19, 2016

18 mouthwatering tastes from the 21st annual Epcot Food and Wine Fest

Not only did we experience a whirl of flavors from around the globe, we also witnessed a singing sushi chef (Iron Chef Masaharu Morimoto) and got caught in a refreshing downpour. There's nothing more Florida than that.

Photos by Faiyaz Kara
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Seared scallop with truffle celery root puree, Brussels sprouts and wild mushrooms (Wine & Dine Studio)
Faiyaz Kara
Seared scallop with truffle celery root puree, Brussels sprouts and wild mushrooms (Wine & Dine Studio)
Crispy pork belly with black beans and tomato (Brazil)
Faiyaz Kara
Crispy pork belly with black beans and tomato (Brazil)
Duck confit with creamy polenta and fire-roasted salsa (Greenhouse Guru hosted by Village Farms)
Faiyaz Kara
Duck confit with creamy polenta and fire-roasted salsa (Greenhouse Guru hosted by Village Farms)
Smoked beef brisket and pimento cheese served on griddled garlic toast (Hops & Barley)
Faiyaz Kara
Smoked beef brisket and pimento cheese served on griddled garlic toast (Hops & Barley)
Butter chicken with micro cilantro and naan bread (Africa)
Faiyaz Kara
Butter chicken with micro cilantro and naan bread (Africa)
Loaded Greek "nachos": pita chips, meatless sausage crumbles, vegan tzatziki (Greece)
Faiyaz Kara
Loaded Greek "nachos": pita chips, meatless sausage crumbles, vegan tzatziki (Greece)
Trio of cheeses: La Bonne Vie goat cheese; Karst Cave-aged cheddar; Stateboro blue cheese
Faiyaz Kara
Trio of cheeses: La Bonne Vie goat cheese; Karst Cave-aged cheddar; Stateboro blue cheese
Liquid nitro chocolate-almond truffle with warm whiskey caramel (Chocolate Studio)
Faiyaz Kara
Liquid nitro chocolate-almond truffle with warm whiskey caramel (Chocolate Studio)
Quesito: puff pastry with sweetened cream cheese and guava sauce (Islands of the Caribbean)
Faiyaz Kara
Quesito: puff pastry with sweetened cream cheese and guava sauce (Islands of the Caribbean)
Spicy sushi roll: tuna and salmon with Kazan volcano sauce (Japan)
Faiyaz Kara
Spicy sushi roll: tuna and salmon with Kazan volcano sauce (Japan)