Food & Wine Festival Weekend Guide for March 1-7, 2019

by Adrienne Vincent-Phoenix, staff writer

Food & Wine Festival Weekend Guide for March 1–7, 2019

The 2019 Disney California Adventure Food & Wine Festival begins today. The fourth edition of the Festival runs for eight weeks, March 1 through April 23, 2019, bringing 14 Festival Marketplace locations to the park. Counting the special menu items offered at the Paradise Garden Grill during this event, there are more than 40 dishes for festival-goers to sample, plus dozens of wines, beers, cocktails and non-alcoholic beverages.

To help you plan your visits and navigate the event, we've created this guide with menus, prices, and schedules, with each issue focused on the upcoming weekend. Bookmark this page for quick reference during your visit for the first week of the Festival, and check back next Friday for another issue of the weekend guide—bon appétit!

Go directly to: Festival Marketplace Menus | Sip and Savor Pass | Culinary demonstrations | Junior Chef | Annual Passholder Corner | Wine, Beer and Spirit seminars | Sweet Sundays | Dinner with the Disney Chefs | Carthay Circle Winemaker Receptions

Marketplace Essentials

Festival Marketplace Menus

Special dishes created for the Food & Wine Festival, and available at the 14 standalone Marketplace booths located throughout Disney California Adventure park, as well as at the Beer Garden at the Paradise Garden Grill.

  • V – indicates a vegetarian (non-meat) dish.
  • VG – indicates a vegan (no animal products, such as honey, dairy, egg) dish.
  • GF – indicates a gluten-free dish.
  • § – most non-alcoholic items at Marketplaces marked with a § (double-S) symbol below are included in the Sip and Savor Pass (described below).

Nuts About Cheese (§)


  • Fiscalini White Cheddar Lager Soup served in a Mini Boudin Sourdough Bread Bowl (V) ($6.75)
  • Ham and Vella Jack Cheese Pinwheel with Smoked Pistachios ($7.00)
  • Creamy Oikos Yogurt Cheesecake (V) ($5.25)


  • Karl Strauss Brewing Company, Columbia Street, Amber Lager, San Diego ($10.25)

LAstyle (§)


  • Asian-style Beef Barbacoa Taco with Pickled Ginger ($8.00)
  • BLT Chicharrón Duro with Ranch Crema ($7.00)


  • Tiki Cocktail: Aged Rum, Falernum, Bitters, Lime, and Grapefruit Juices ($13.50)

Golden Dreams (§) [New for 2019]


  • Deconstructed Teriyaki Chicken Musubi with Pineapple Relish ($7.25)
  • Anaheim Chile Relleno Bites with Salsa Verde (V) ($6.75)
  • Chocolate-Peanut-Caramel Parfait (GF) ($5.50)


  • Yippee! Mickey’s Cotton Candy Soda (non-alcoholic) – Sprite, cotton candy premium syrup, ralf-rimmed butter cream with pineapple cotton candy garnish ($7.00)

California Craft Brews (§)


  • Pepperoni Pizza Egg Rolls with Marinara and Pesto Sauce ($7.00)


  • Bright and Balanced Beer Flight ($15.00)
    • Pizza Port California Honey Golden Ale
    • Hangar 24 Orange Wheat
    • Left Coast Pink Bikini Raspberry Wheat
    • Karl Strauss Columbia Street Amber Lager
  • Hoppy and Bold Beer Flight ($15.00)
    • Smog City Sabre-Toothed Squirrel Amber Ale
    • Lost Winds Tropiclemente Tropical Ale IPA
    • Towne Park Blacksmith Black IPA
    • Asylum Rorschach Brown Ale
  • By the Glass – Bright and Balanced
    • Pizza Port Brewing Company, California Honey, Golden Ale, Solana Beach ($10.75)
    • Hangar 24 Craft Brewery, Orange Wheat, American Wheat Ale, Redlands ($10.75)
    • Left Coast Brewing Co., Pink Bikini, Raspberry Wheat, San Clemente ($10.75)
    • Three Weavers Brewing Company, Day Job, Pale Ale, Inglewood ($11.75)
    • Karl Strauss Brewing Company, Columbia Street, Amber Lager, San Diego ($10.75)
  • By the Glass – Hoppy and Bold
    • Smog City Brewing Co., Sabre-Toothed Squirrel, Hoppy Amber Ale, Torrance ($10.75)
    • Stereo Brewing Company, Perfect Day, American IPA, Placentia ($10.75)
    • Lost Winds Brewing Company, Tropiclemente, Tropical IPA, San Clemente ($10.75)
    • Towne Park Brew Co., Blacksmith, Black IPA, Anaheim ($10.75)
    • Asylum Brewing, Rorschach, Brown Ale with Kenyan Coffee, Anaheim ($13.00)

Peppers Cali-Ente (§)


  • Verlasso Sustainable Salmon Peruvian Poke with Cucumber-Lime Salad and Aji Verde Salsa (GF) ($7.50)
  • Ghost Pepper Mac and Cheese with Chili Cheese Corn Chip Dust (V) ($7.75)


  • Jalapeño-Lime Margarita ($13.00)

Uncork California


  • California Artisan Cheese Selection – select from either Point Reyes Blue or Fiscalini White Cheddar dand-crafted California cheese (V) ($8.50)


  • White Wine Flight ($17.00)
    • Twomey Cellars, Sauvignon Blanc, Napa-Sonoma County
    • Simi, Chardonnay, “Reserve,” Russian River Valley, California
    • Patz & Hall, Chardonnay, “Dutton Ranch,” Russian River Valley, California
  • Red Wine Flight ($17.50)
    • Erath, Pinot Noir, Oregon
    • Klinker Brick Winery, Old Vine Zinfandel, Lodi
    • Rowen, Blend, Sonoma County, California
  • Mimosa Flight ($17.00)
    • Hibiscus Mimosa
    • Tropical Mimosa
    • Mixed Berry Mimosa
  • Chandon Brut, Sparkling Wine, California ($12.00)
  • Assorted Wine Varietals

Berry Patch (§)


  • Strawberry and Coconut Rice “Frushi” with Sweet Oikos Yogurt Wasabi Sauce (GF, V) ($5.50)
  • Fresh California Berry Pie (V) ($5.75)


  • Blue Diamond Almond Breeze Almondmilk ($2.50)
  • Strawberry Float with Vanilla Ice Cream, Whipped Cream, and Crunchy Cereal Garnish (non-alcoholic) ($6.50)

Avocado Time (§)


  • Petit Impossible Burger with Guac and Pepper Jack Cheese (V) ($8.00)
  • Spiced Roasted Chicken on Pita with Avocado Hummus and Garlic Sauce ($7.50)


  • Kombucha Mojito Cocktail with Fresh Mint ($13.50)
  • Suja Organic Pineapple Passionfruit Kombucha (non-alcoholic) ($6.00)

Veggie, Veggie, Fruit, Fruit (§) [New for 2019]


  • Grilled Asparagus Chicken Caesar Salad ($7.00)
  • Cauliflower Ceviche with Chile Corn Crumble and Tortilla Strips (VG) ($6.25)
  • Duo of Frozen Fruit Fruit Bars – lime and strawberry ($5.50)


  • Cool Lime Michelada with Frozen Lime Ice ($11.00)
  • Davis Bynum, Sauvignon Blanc, “Virginia’s Block,” Russian River Valley, California ($14.00)
  • Chihuahua Cerveza, Limón, Premium Lager, Newport Beach ($9.25)

Citrus Grove (§)


  • Orange Chicken and Rice ($7.50)
  • Citrus-brined Pork Roast with Tangy Barbecue Sauce and Lemon Pepper Slaw ($8.00)
  • Meyer Lemon Blue Diamond Almond Macaron (GF, V) ($5.50)


  • Meyer Lemon Ginger Mule ($13.50)
  • Fever Tree Ginger Beer (non-alcoholic) ($6.00)

I Heart Artichokes (§)


  • Fried Artichokes with Blue Diamond Almond Breeze Lemon Aioli (V) ($7.00)
  • Artichoke Toast with California Olive Tapenade (V) ($6.50)
  • Blue Diamond Almond Cake with Butter Streusel, Apricot Compote, and Brown Sugar Crème Fraîche (V) ($5.00)


  • Chihuahua Cerveza, Rico, Premium Lager, Newport Beach ($9.25)

Cluck-a-Doodle-Moo (§)


  • Harris Ranch Grilled Beef Tenderloin Slider with Chimichurri Sauce ($8.50)
  • Salt and Vinegar Parmesan Chicken Wings ($8.00)


  • Watermelon Lemonade with Watermelon Garnish (non-alcoholic) ($5.75)
  • Festival Beer Flight ($14.50) or By the Glass (listed below)
    • Thorn Brewing, Barrio, Baja-style Lager, San Diego ($11.75)
    • Strand Brewing Co., 24th Street, Pale Ale, Torrance ($11.75)
    • Karl Strauss Brewing Company, Festiv-Ale, Belgian-style Brown, San Diego (Festival Exclusive) ($11.25)
    • Brouwerij West, Dog Ate My Homework, Blackberry Saison, San Pedro ($13.00)

Off the Cob (§)


  • Shrimp Boil Tacos with Andouille Sausage and Fresh Corn (GF) ($7.50)
  • Esquites Sweet Corn Nuggets with Bacon Lardons ($6.25)


  • Citrus Radler, Lager with Grapefruit and Blood Orange Juices, T.W. Pitchers’ Brewing, San Francisco ($11.75)
  • Peach Tea with Peach Garnish (non-alcoholic) ($5.00)

Garlic Kissed (§)


  • Black Garlic Soy-braised Pork Belly Banh Mi ($8.00)
  • Creamy Mac and Cheese with Garlic Bread Crumble (V) ($7.75)
  • Chocolate Crunch Cake ($5.50)


  • Bloody Mary with Garlic-Stuffed Olive ($13.50)

Festival Beer Garden


  • Beer Garden Flight
    • 2 Towns Outcider Hard Apple Cider
    • Ommegang Hennepin Saison
    • Modern Times Booming Rollers IPA
    • Karl Strauss Baltic Porter
  • Bright and Refreshing, By the Glass/li>
    • The Dudes’ Brewing Company, Los Dudes Cerveza, Mexican-style Lager, Los Angeles
    • Lost Coast Brewery, Watermelon Wheat, Eureka
    • 2 Towns Ciderhouse, Outcider, Unfiltered Hard Apple Cider, Oregon
    • Brewery Ommegang, Hennepin, Farmhouse Saison, New York
  • Hoppy and Bold, By the Glass
    • Modern Times Beer, Booming Rollers, IPA, San Diego
    • Divine Science Brewing, Third Contact, Gluten-friendly IPA, Anaheim (GF)
    • Bear Republic Brewing Co., Apex, Double IPA, Cloverdale
    • Karl Strauss Brewing Company, Baltic Porter, San Diego
  • Festival Indulgences
    • Twisted Horn Mead, Blue Cloak, Mead, Vista
    • Founders Brewing Co., Backwoods, Bourbon Barrel-aged Scotch Ale, Michigan

Paradise Garden Grill


  • Beer-battered Cod with Steak Fries and Spiced Remoulade
  • Impossible No “Meat” Ball Submarine with Marinara Sauce topped with Soy Cheese and served with Kettle Chips (VG)
  • Beer-braised Pork Tacos with Pickled Apple Slaw, Black Beans, and Queso
  • Buffalo-style Roasted Turkey Leg with Celery Slaw and Crumbled Blue Cheese
  • Large Soft Pretzel with Beer Cheese Dipping Sauce (V)
  • Black Forest Parfait – Layers of Chocolate Cake, Vanilla Chantilly, Chocolate Mousse, and Cherries


  • Matanzas Creek, Sauvignon Blanc-Fume Blanc, Sonoma County, Nielson Chardonnay, Santa Barbara County
  • ʻŌlelo Cabernet Sauvignon, Paso Robles
  • Deschutes Brewery, Pacific Wonderland, Lager, Oregon
  • Sudwerk Brewing Co., Märzen, Amber Lager, David

Sip and Savor Pass

Back for 2019 is the Sip and Savor pass, this time offered to the general public as well as Disneyland Resort annual passholders. The pass provides eight tasting portions of selected food and beverage items from the Festival Marketplace locations listed above. Note that Paradise Garden Grill is included in this list, but don't expect to receive a full-sized portion of the entrées sold there. As with the Lunar New Year festival, the Paradise Garden Grill will serve a tasting-size portion of their Festival entrées to customers who redeem a Sip and Savor tab.

The "Sip and Savor Pass" is $54 to the general public (average $6.75 per dish), and $49 to Disneyland Resort annual passholders (average $6.12 per dish). Because sales tax is not applied to the price of the Sip and Savor Pass, but is to the food items, you also get an 8 percent advantage when you use the pass because you aren't paying sales tax. The passport itself is a plastic credential with eight snap-off tabs, strung on a lanyard. Passholders receive a special lanyard for their pass.

If you use all eight tabs to purchase one each of the eight most expensive items at the Festival, at best you save $15.75 (plus tax) compared to paying cash. You "save" every time you use a tab for an item that sells for $6.75 or more, but every $5 dessert or $6 non-alcoholic beverage you buy with a tab eats into that savings (and don't even think about using a tab on that $2.50 almond milk),

When the Sip & Savor pass debuted in 2016, we deemed it a waste of money, but the offer has gotten a bit better over the years. For 2019, our advice is again to decide what dishes you're interested in trying, then crunch the numbers to decide if this is a good deal for you. To get the most value from the pass, you need to be prepared to pay separately for less-expensive items, which will raise your overall spending. The Sip and Savor Pass is valid for the entire festival, so you can return each weekend to try new dishes and use up the tabs.

You can purchase the pass at the following locations:

  • Festival Merchandise carts
  • The AP Corner
  • The Studio Store in Hollywood Land
  • The Festival Gifts stand in the Hollywood Backlot

Festival Freebies

Culinary Demonstrations

After moving the live culinary demonstrations to the rarely used Palisades Stage in Paradise Park for the 2018 event, Festival managers decided to bring the complimentary cooking demos back to the Backlot Stage in Hollywood Land. This venue has very limited seating, so arrive early to snag a spot. No samples are served during these demonstrations.

The demos are at 3:00 p.m. on Fridays, and at 3:00, 4:15 and 5:30 p.m. on Saturday and Sundays. The first demonstration each day is billed as a "family-friendly" presentation with Chef Daniella Malfitano. Listed here are the events for opening weekend:

Friday, March 1

  • 3:00 – Family Time with Chef Daniella Malfitano

Saturday, March 2

  • 3:00 – Family Time with Chef Daniella Malfitano
  • 4:15 – Vella Cheese
  • 5:30 – Nyesha Arrington – Native Son

Sunday, March 3

  • 3:00 – Family Time with Chef Daniella Malfitano
  • 4:15 – Vella Cheese
  • 5:30 – Brian Malarkey – Herb & Wood

Junior Chef

The popular Junior Chef offering is back for 2019, and returns to its home in Hollywood Land. The Junior Chef program gives children ages 3 to 11 the opportunity to help "bake" a sweet treat, with help from Goofy and some Disney chefs. Every participant receives a packaged baked treat to enjoy after the activity. Long-time Disney fans may remember a similar program offered at Disneyland, and Disney tours the program around for community events.

The free offering is scheduled three times per day, so check the event schedule for the day you want to visit. Participation is first-come, first-served, and each participant must be accompanied by someone at least 14 years old.

Annual Passholder (AP) Corner

For 2018, the AP Corner has relocated to the Blue Sky Cellar, near the Golden Vine Winery. This area is open from noon to 6:00 p.m. each day, and offers a special PhotoPass backdrop for passholders, as well as an annual passholder-exclusive collectible button.

Extra-cost Events

Wine, Beer and Spirit seminars

Seminars are held at three locations inside Disney California Adventure:

  • Beer Education & Tasting Seminars – Paradise Gardens
  • Mixology Education & Tasting Seminars – the Vineyard Room, Golden Vine Winery
  • Wine Education & Tasting Seminars – Sonoma Terrace

All seminars are $20 per person, per session, plus tax. You must be at least 21 to enter the venue; neither children nor strollers are allowed in the seminars.

Listed below are the events for opening weekend. Availability was accurate as of press time, but may change. Visit the Disneyland website to view the full Festival schedule, and book future events.


Friday, March 1, 2019
1:15 p.m. Fess Parker Winery
2:45 p.m. Bonny Doon Vineyard

Saturday, March 2, 2019
1:15 p.m. Bonny Doon Vineyard
2:45 p.m. Fess Parker Winery [Sold Out]

Sunday, March 3, 2019
1:15 p.m. Fess Parker Winery
2:45 p.m. Bonny Doon Vineyard


Friday, March 1, 2019
3:30 p.m. Modern Times Beer
5:15 p.m. Backstreet Brewery

Saturday, March 2, 2019
3:30 p.m. Backstreet Brewery
5:15 p.m. Modern Times Beer

Sunday, March 3, 2019
3:30 p.m. Modern Times Beer
5:15 p.m. Backstreet Brewery


Friday, March 1, 2019
4:15 p.m. The Spirit Guild
5:45 p.m. Chopin Vodka

Saturday, March 2, 2019
4:15 p.m. Chopin Vodka
5:45 p.m. The Spirit Guild

Sunday, March 3, 2019
4:15 p.m. The Spirit Guild
5:45 p.m. Chopin Vodka

Sweet Sundays

Sweet Sundays are back for 2019, offering visitors a chance to start the day with a cooking demonstration by popular bakers and pastry masters. These hard-ticket events are $132 per person, and include a light breakfast and sparkling wine toast.

Sweet Sundays (click here to book)
Palisades Stage, Disney California Adventure

  • Sunday, March 10 – Jean-Marc Viallet (Disneyland Resort Executive Pastry Chef)
  • Sunday, March 24 – Matt Lewis (Baked)
  • Sunday, April 7 – Emily Ellyn (Food Network Star)
  • Sunday, April 21 – Keegan Gerhard (Food Network Challenge)

In the Kitchen With

Perhaps we should call these Savory Sundays. Visitors a chance to start the day with a cooking demonstration by celebrity chef. These hard-ticket events are $132 per person, and include a brunch buffet.

In the Kitchen With... (click here to book) – $110 per person, including tax & tip
Palisades Stage, Disney California Adventure

  • Sunday, March 3 – Fabio Viviani (Top Chef)
  • Sunday, March 17 – Richard Blais (Top Chef, Top Chef All-Stars, Iron Chef America and Chopped All-Stars)
  • Sunday, March 31 – Graham Elliot (MasterChef, MasterChef Jr. and Top Chef)
  • Sunday, April 14 – Claudia Sandoval (MasterChef and MasterChef Latino)

Dinner with the Disney Chefs

This signature event is new for 2019, and takes place on Thursday, March 28 from 6:30 – 9:00 p.m. at the The Vineyard Room of the Golden Vine Winery inside Disney California Adventure.

Celebrate the release of the new Disney Festivals cookbook and enjoy a four-course meal prepared by three of the featured Disney chefs, Culinary Director Chef John State, Chef de Cuisine Jimmy Weita, and Executive Pastry Chef Jean-Marc Viallet, with a delightfully-paired beverage menu curated by Disney Sommelier Jeannie Villarreal-Bissell.

The chefs will be available following the event to sign purchased copies of the cookbook. A limited quantity of the Disney Festivals Cookbook will be available for purchase at the event.

Tickets are $286 per person, including tax & tip. Purchase tickets on the event website.

Carthay Circle Winemaker Receptions

Carthay Circle Winemaker Receptions (click here to book) – $138 per person, including tax and tip
Carthay Circle Restaurant

  • Friday, March 22 – Kate MacMurray, MacMurray Ranch Vineyards
  • Friday, April 19 – Jonathan Emmerich, Silverado Vineyards