General Information

Next Event Scheduled: September 25 November 16, 2015

Frequency: Annual

Location: Throughout the World Showcase promenade, World Showcase pavilions and other locations in and around Epcot.

Event Began: 1996

Park Admission Required: Yes.

Admission Requirements: Generally included with standard park admission to Epcot, though various special events do require separate admission. Tickets for these events may be purchased in advance by calling (407) 939-3378.


Event Information

The Welcome Center

The Welcome Center is located in Future World East between Mission: SPACE and Universe of Energy. Open daily from 9:00 am - park close. At the Center, stop by the Information Desk from 9:00 am - 7:30 pm to get any of your Food & Wine Festival questions answered. Guests can also get their Marketplace Discovery Passport Completion Stamp here.

Also at the Welcome Center:

  • Wine/Beverage seminars: Learn tips from a wine or beverage expert. Daily at 12:00, 2:00 and 4:00 pm. Cost is $15, tax included.
  • Culinary demonstrations: These 45-minute demonstrations will give you tips and samples from chefs and beverage professionals. Mon-Sat at 1:00, 3:00, and 5:00 pm. Cost is $15, tax included.
  • Mixology Seminars: Learn how to prepare cocktails from a professional mixologist. Daily at 6:00 pm. Cost is $15.
  • Back to Basics: Pick up tips from the pros to make your next dinner party a success. Festival Welcome Center, Spotlight Stage. Fridays-Sundays 12:15, 2:15, 4:15 and 6:15pm.
  • The Chocolate Experience: From Bean to the Bar, hosted by Ghirardelli Chocolate Company: Chocolate sculptures will be on display from the Walt Disney World Resort Pastry chefs. Sample chocolate, purchase drinking chocolate, select a wine and chocolate pairing and shop for Ghirardelli chocolates. Daily from 9:00am - park close.
  • Book Signings and Meet & Greets: Meet authors and other personalities speaking at the Festival. There will be the opportunity for you to get your purchased books and merchandise items autographed. Check daily schedules.
  • Bottle Signings: Meet the winemakers and get your purchased bottle of wine autographed. Check daily schedules.
  • Cheese seminars: Learn about different varieties of cheeses from a cheese monger, and try samples paired with wine and other beverages. Saturdays, 10:00 am to 11:30 am. Cost is $79.
  • What's Cookin' With... : Join a celebrity guest for a brunch paired with sparkling wine. A question-and-answer period will follow. Check schedule for celebrity appearances. Fridays and Sundays from September 27 to November 15, 10:00 AM – 12:00 PM. Cost is $129.
  • The Stockpot Shop: Browse a selection of home and cooking goods, as well as official Festival merchandise.
  • Wine Shop: Take home a bottle of your favorite wine, or discover some new choices to try.
  • Intermissions Café: Stop for a snack, light meal, or wine tasting while you enjoy the Festival.
  • Remy's Ratatouille Hide & Squeek: The littlest Festival goers can enjoy a scavenger hunt through World Showcase. Purchase your map and stickers at the Festival Center, and return your completed map for a surprise.
  • Seasons of the Vine: Learn about winemaking in this short film, running continuously during Festival hours.
Get schedules and book at 407-WDW-FEST.

Special Events:

Party for the Senses — Feast on this tribute to the sensory arts. Begin your evening with a reserved seat at the Eat to the Beat concert series at the America Gardens Theatre. Following the show, World ShowPlace pavilion becomes the setting for a sensational evening where you can wander among tempting tasting stations. 

WHERE: World ShowPlace
WHEN: October 3, 10, 17, 24* and 31, 2015-  7:00 - 9:30 p.m.

Category 1: Wine View Lounge -- includes private reserved table, entrance into World Showplace at 6:45 p.m., specialty cocktail toast, premium bar, artisanal cheese station and more. Limited availability. $319 per person, plus tax, gratuity included

Category 2: Reserved Seating -- reserved table on the main floor, entrance into World ShowPlace at 6:45 p.m. and a specialty cocktail toast. Limited availability. $199 per person, plus tax, gratuity included

Category 3: General Admission. Price: $169 per person, plus tax, gratuity included

*Party for the Senses Featuring Disney Chefs from Around the World

Epcot Food & Wine Premium Package — Offered Mondays through Thursdays. Includes:

  • Gift bag including select 20th anniversary commemerative bottle of wine, a festival wine glass, Premium Package Area credential, and a themed Food & Wine Festival Magic Band.
  • Exclusive Premium Package Areas located around World Showcase promenade where guests can order items from select marketplaces and have them delivered right to them without waiting in lines.
  • Four "entitlement tabs" for food and drink in the Premium Package Areas
  • Admission to one IllumiNations Sparkling Dessert Party
  • Admission to one culinary or beverage demonstration

WHERE: Festival Center
WHEN: Monday - Thursday during Food and Wine Festival
PRICE: $199 plus tax.

Beverage Boot Camp Series — This experience invites you to sharpen your skills and discover new ones. Refine your cocktail-making abilities through expert instruction.

WHERE: East Hall at World ShowPlace pavilion in Epcot
WHEN: Select Sundays, 1 - 3 p.m.
PRICE: $119 per person, plus tax, gratuity included

Japanese Craft Beer Tasting -  Guests will enjoy Japanese beers paired with 6 samples of Japanese cuisine in a pub-style setting.
WHERE: Katsura Garden Deck, Japan in Epcot
WHEN: September 30; October 7, 14, 21, 28; November 4 and 11, 2015 from 1:00 PM to 2:00 PM
Price: $40 per guest

Parisian Breakfast — Chefs de France introduces breakfast in Paris. Start your morning "a la Parisienne" with a mimosa, freshly made baguettes, brioches and croissants, unlimited coffee, tea, hot chocolate and orange juice.

WHERE: Chefs de France, France pavilion in Epcot
WHEN: Saturdays, from 9 to 10:30 a.m.
PRICE: $39 per person plus tax, gratuity included

Culinary Adventures in Signature Dining (more than 20 dinners throughout the festival; prices vary) — Signature restaurants welcome you to a memorable meal. The resident chef will prepare a magnificent culinary experience as a hosting winery presents the accompanying wines for each dinner.

Italian Food and Beer Pairing — Select beers complement authentic Italian dishes.

WHERE: Via Napoli Ristorante e Pizzeria in Italy pavilion at Epcot
WHEN: Tuesdays, 1:30 - 3:30 p.m.
PRICE: $88 per person plus tax, gratuity included

Italian Food and Wine Pairing — Southern Italian cooking paired with a variety of Italian wines.

WHERE: Via Napoli Ristorante e Pizzeria in Italy pavilion at Epcot
WHEN: Thursdays, 1:30 - 3:30 p.m.
PRICE: $83 per person plus tax, gratuity included

Italian Regional Food and Wine Pairing Luncheon — This wine pairing event showcases a variety of regional Italian wines, selected to pair perfectly with freshly prepared Italian dishes.

WHERE: Tutto Gusto at Tutto Italia Ristorante, Italy pavilion in Epcot
WHEN: Monday, Wednesdays and Fridays, noon -2:30 p.m.
PRICE: $94 per person plus tax, gratuity included

French Meal Traditions —  Every week, enjoy a different family-inspired dish prepared by Epcot's Monsieur Paul restaurant staff. 

WHERE: Monsieur Paul, France pavilion in Epcot
WHEN: Fridays and Sundays from noon to 3 p.m.
PRICE: $95 per person plus tax, gratuity included

Mexican Tequila Lunch — Tequila tastings complement a selected Mexican regional cuisine, offering guests the opportunity to learn more about tequila and spirits.

WHERE: La Hacienda de San Angel, Mexico pavilion at Epcot
WHEN: Thursday, Friday, and Saturdays from noon to 1:30 p.m.
PRICE: $85 per person plus tax, gratuity included.

Hibachi Experience — Guests are treated to a memorable and interactive experience showcasing six courses with one featuring Wagyu beef prepared at your table by Teppan chefs. Each course will demonstrate comparative cooking techniques or ingredients all while spotlighting the art of Japanese Teppan cooking. Specially selected sake will compliment each course.

WHERE: Teppan Edo, Nihonbashi Dining Room, Japan pavilion in Epcot
WHEN: September 29, 2015; October 6, 13, 20 and 27, 2015; November 3 and 10, 2015
PRICE: $150 per person plus tax, gratuity included.

Moroccan Food and Wine Pairings — Discover Morocco's regional cuisines paired with wine.

WHERE/WHEN: Restaurant Marrakesh, Morocco pavilion on Tuesdays, 3:30 - 5 p.m.

PRICE: $55 per person plus tax, gratuity included.

Rockin' Burger Block Party- Enjoy a burger-centric menu while a DJ entertains the crowd. Guests can vote on their favorite burger, all of which are inspired by recording artists. And on October 8, the Emmy award winning hosts of The Chew will be stopping by.
Nosh Pit Seating: Enter early at 6:45 pm, enjoy a cocktail toast, premium bar, and private reserved table. Check-in at the Nosh Pit podium. Cost is $199.
Reserved Seating: Enter early at 6:45 pm and enjoy a coctail toast with reserved seating at a table on the main floor. Check-in at the Nosh Pit podium. Cost is $119
General Admission: Limited seating is available. Check-in at World ShowPlace Events Pavilion. Cost is $99.
Where: World ShowPlace Events Pavilion
When: September 25, October 8 and November 6, 2015 from 7:00 PM to 9:00 PM

International Marketplaces

Kiosks are scattered throughout Epcot offering intriguing dishes and wines from around the world.

  • Africa - Beef tenderloin tips seasoned with berebere served with onions, jalapeno, tomato and pap; Buttered chicken with micro cilantro and naan bread; Indaba - Chenin Blanc; Fairview - Pinotage; Jam Jar - Sweet Shiraz, DeMorgenzon DMZ - Cabernet Róse.
  • Australia - Sweet and spicy shrimp with pineapple, peppers, onions, and snap peas; grilled lamb chop with mint pesto and potato crunchies; Lamington (Yellow cake dipped in chocolate and shredded coconut); Coopers Brewery - Extra Strong Vintage Ale; Chateau Tanuda Grand Barossa - Dry Riesling; Bulletin Place - Unoaked Chardonnay; Yangarra Estate Vineyard - Shiraz.
  • Belgium - Potato and leek waffle with beer-braised beef and gouda cheese; Belgian waffle with warm chocolate ganache and whipped ceam; Belgian waffle with berry compote and whipped cream; Hoegaarden - white ale; Leffe Blonde - blonde ale; Stella Artois® Cidre; Palm Spéciale Belge Ale; Beer flight (small pours of Hoegaarden, Palm Spéciale, Stella Artois Cidre (alcoholic apple cider), Leffe Blonde); Chilled coffee with Godiva chocolate liqueur.
  • Brazil - Escondidinho de carne (layered meat pie with mashed yucca); Crispy pork belly with black beans, tomato and cilantro; Pao de queijo (cheese bread); Cocada (coconut sweet); Kaiser Brewery - Black Beer; Carnaval - Moscato; Frozen Caipirinha (sugar cane liquor, sugar & lime).
  • Brewer's Collection - Radeberger - Pilsner; Norbertus Special Hefeweizen; BraufactuM Progusta - IPA; Shöfferhofer Zitrone Weizen-Mix; Beer flights (small pours of Radeberger, BraufactuM Progusta; Schofferhofer, Norbertus).
  • Canada - Cheddar cheese soup; Chicken sausage with creamy polenta and Minus 8 onion jam, "Le Cellier" wild mushroom beef filet with truffle butter sauce; Moosehead - Lager; La Face Neige - Apple Ice Wine; Inniskillin Vidal - ice wine; Tawse Vineyard - Cabernet Franc.
  • Cheese Studio - Karst cave-aged cheese served with honey; La Bonne Vie goat cheese served with Craisin® bread; Rogue Creamery Oregon Blue Cheese with berry port compote; Sweet goat cheese panna cotta with guava gellé; Cheese fondue with sourdough bread; Robert Mondavi - FuméBlanc; Still River Winery Apfel Eis - apple ice wine, Sterling Vintner's Collection - Cabernet Sauvignon
  • Chew Labs - Olive oil poached salmon with fresh corn, bacon and pepper jam; New York strip, parsnip silk, balsamic glaze and arugula foam; Liquid nitro chocolate almond truffle with warm whiskey caramel; Festival - Chardonnay; Festival - Cabernet Sauvignon; Smoking Hibiscus featuring Montelobos® Mezcal Joven.
  • China - Roasted duck in steamed bun with hoisin; Gaoli beef slider; Black pepper shrimp with Sichuan Noodles; Chicken potstickers; Tsing Tao - Lager; Francis Ford Coppola Sue Yuen - Riesling; Francis Ford Coppola Su Yuen - Syrah; "Kung Fu Punch" - with vodka and triple sec; "Happy Lychee" - with tequila and lychee; Mango jasmine bubble tea.
  • Craft Beers - Brew Hub Keybilly Island Ale; Two Henrys Blueberry Vanilla American Wheat Ale; Orlando Brewing Grateful Pumpkin; Swamp Head Wild Night® Honey Cream Ale; 3 Daughters St. Pete Beach Blonde Ale; Florida Beer Company Passport 20 Belgian-Style Tripel Ale; Funky Buddha Vanilla Espresso Porter; Shipyard Bourbon Barrel Aged Imperial Stout; First beer flight (small pours of Brew Hub, Two Henrys; Orlando Brewing, Swamp Head); Second beer flight (small pours of 3 Daughters St. Pete, Florida Beer Company, Funky Buddha Vanilla Espresso Porter, Shipyard).
  • Desserts & Champagne - Chocolate cherry explosion; Strawberry-basil champagne “toast”; Belgian truffles; frozen S'mores with Monin toasted marshmallow syrup; Moet & Chandon Nectar Imperial; Nicolas Feuillatte Blanc de Blancs; Dom Perignon; Orange Blossom Brewery Toasted Coconut Porter float with caramel ice cream; Cream soda float with caramel ice cream; Veuve Clicquot® Ponsardin “Yellow Label”.
  • Dominican Republic - Lechón asado (Roasted pork with mangú, pickled red onion and avocado); Yuca soufflé with griddled cheese; Pescado con coco (Seared grouper, pigeon peas and rice with coconut sauce); Caramel flan with rum-roasted pineapple; Presidente Pilsner Beer; Frozen Dominican piña colada with Ron Barceló Blanco Rum; Frozen sugar cane cocktail withRon Barceló Blanco Rum.
  • Farm Fresh - Loaded mac n' cheese with Nueske's® pepper; Yard bird with braised greens; Woodchuck Raspberry Hard Cider; Wyder's® Dry Pear Hard Cider; Two Henrys Elderberry Hard Cider; ACE Hard Pumpkin Cider; Florida Orange Groves, Key Limen Wine; Tom Gore - Chardonnay; Tom Gore - Cabernet Sauvignon; Hard cider flight (small pours of Woodchuck,Wyder's®,Two Henrys,ACE).
  • France - Croissant aux Escargot (snail); Boeuf Bourguignon (beef braised in red wine) with mashed potatoes; Creme Brulee; Kronenbourg Blanc 1664 - Wheat beer; Macon - Village La Cote Blanche - White Burgundy (Chardonnay); Chateau Bonnet - Bordeaux (Cabernet); Pomegranate Kir (Champagne with pomegranate liqueur); "La Passion Martini Slushy" - with Grey Goose Citron Vodka, cranberry and passion fruit juices; Ice Pop Pomme- Apple juice, vodka, and St. Germain liqueur.
  • Germany - Schinken Nudeln (pasta gratin with ham and cheese); Bratwurst on pretzel roll; Apple strudel; J&H Selbach Bernkasteler Kurfurstlay - Riesling Kabinett; J&H Selbach - Oster Mosel - Riesling Spatlese; J&H Selbach Bernkasteler Kurfurstlay - Riesling Auslese; Kallstadter Kobnert Spätburgunder (Pinot Noir) Spätlese Dry; Riesling flight (small pours of J&H Selbach Bernkasteler Kurfürstlay Riesling Kabinett; Selbach-Oster Mosel Riesling Spätlese; J&H Selbach Bernkasteler Kurfürstlay Riesling Auslese).
  • Greece - Vegetarian moussaka Gardein™ sausage crumbles; Greek salad; Chicken gyro with tzatziki; spanakopita (spinach, feta, phyllo turnover); Domaine Skouras - Moscofilero (white wine); Domaine Siglas - Assyrtiko/Athiri (white wine); Alpha Estate Axia - Syrah-Xinomavro (red wine); "Tzaziki Martini" - with organic cucumber vodka and BOLS natural yoghurt liqueur.
  • Hawaii - Kahlua Pork Slider with pineapple chutney; tuna poke with seaweed salad and lotus chips; Kona Brewing Company - Big Wave Golden Ale; Kona Brewing Company - Pipeline Porter; Maui Splash Sweet Pineapple Wine; Mai Tai with Sammy's Beach Bar Rum.
  • Hops & Barley - New England lobster roll; beef slider with pimento cheese; Fresh-baked carrot cake with Craisins and cream cheese icing; SweetWater Take Two Pils; Goose Island® Honkers Ale; Samuel Adams® Rebel IPA; Dogfish Head Sixty-One IPA; La Crema® - Chardonnay; Cambria Estate Winery Julia's Vineyard Pinot Noir; Beer Flight (small pours of SweetWater; Goose Island®; Samuel Adams® ; Dogfish Head),
  • Ireland - Lobster and seafood fisherman's pie; Irish cheese plate; warm chocolate pudding with Kerrygold Irish Cream liquer; Kilkenny Irish Cream Ale; Bunratty Meade - Honey wine; Chilled Irish Coffee with Bunratty Potcheen; Kerry Gold Irish Cream liqueur.
  • Italy - Ravioli a la caprese (cheese ravioli, tomato sauce, mozzarella, parmesan and basil); Filetto di pollo, confunghi al marsala (chicken with cremini mushrooms, marsala and ciabatta); Cannoli al cioccolato (chocolate coverd cannoli); Moretti - Lager; Moretti - La Rossa Beer, Corbinello- Montegrande; Placido -  Chianti; Bosco del Merlo - Prosecco; Placido - Pinot Grigio; Frozen margarita with limoncello and tequila; Moscato Fior d’Arancio - Montegrande.  
  • Japan - Spicy hand roll (tuna and salmon with Kazan volcano sauce); teriyaki gyoza bun (steam bun with chicken, vegetables and teriyaki sauce);Miso udon; Kirin - Pale Lager; Pineapple Fuzed Sake; Sake - Komatsu Tateaki Samurai; Sake - Suigei Drunken Whale*.
  • Mexico - Shrimp taco (fried shrimp, pickled onions, chipotle mayonnaise,  pico de gallo); Chilaquiles de pollo (Corn chips layered with seasoned chicken, queso fresco, sour cream and cilantro); Sweet corn cheese cake; Dos Equis - Pale Lager; Sangria; Tequila flight; Guava margarita.
  • Morocco -Kefta (seasoned ground beef) in a pita; Harissa chicken roll; Baklava; Casa - Pale Lager; Guerrouane - White Wine; Sangria; "Mimosa Royale" - Sparkling wine, orange juice and orange liqueur.
  • New Zealand - Steamed mussels with garlic butter and bread crumbs; venison loin with wild mushroom marsala; lamb meatball with spicy tomato chutney; Kim Crawford - Pinot Gris; Kim Crawford - Chardonnay; Brancott Estate® Flight Song™ Marlborough - Sauvignon Blanc; Nobilo Icon - Pinot Noir.
  • Patagonia - Beef empanadas; grilled beef skewer with a chimichurri and boniato puree; roasted Verlasso (sustainable) salmon with quinoa salad and arugula chimichurri; Pascual Toso - Sparkling Brut; Terrazas Reserva - Malbec; Cono Sur Biccieta - Viognier; Cono Sur Biccieta - Pinot Noir Rose.
  • Poland - Kielbasa and potato pierogi with caramelized onions and sour cream; sauerkraut pierogi with pork goulash; Okacim O.K. - Lager; Donausonne - Blaufrankisch (semi-sweet Hungarian red wine); "Frozen Szarlotka (apple pie)" with Zubrowka Bison Grass Vodka.
  • Scotland -  Haggis with neeps and tatties (Haggis with rutabaga and mashed potatoes); Fresh potato pancake with Scottish smoked salmon and herb sour cream; Seared sea scallop with spinach-cheddar gratin and crispy bacon; The Tipsy Laird (Whiskey-soaked cake with lemon cream and toasted oats); Innis & Gunn® CASK OAK Aged Beer*; Brew Dog Punk Ale; Citrus Thistle featuring Hendrick's Gin; Glenfiddich® Single Malt 12-Year Scotch; Glenfiddich® Single Malt 15-Year Scotch; Glenfiddich® Single Malt 18-Year Scotch; Glenfiddich Single Malt Scotch flight (12-, 15- and 18-year).
  • South Korea -  Barbecue short rib with steamed rice and cucumber kimchi; roasted pork lettuce wrap with kimchi slaw; iCing Grapefruit Sparkling Rice Brew; Myungjak Bokbunja Raspberry Wine; Soju Banana Milkshake featuring The Ginger People® Ginger Soother®.
  • Sustainable Chew - Pork Spareribs with red wine, fennel, and cheesy mascarpone grits; Ricotta & zucchini ravioli with tomato sauce; Vanilla panna cotta with fresh figs and pistachio brittle; Founders Spectra Trifecta (Chamomile Kolsch); Frozen Chew-tini; Beso Del Sol White Sangria.
  • Wine Studio - Trio of artisan cheese: Karst cave-aged cheese served with honey; La Bonne Vie goat cheese served with Craisin® bread; Rogue Creamery Oregon Blue Cheese with berry port compote; Avviato - Pinot Grigio; 14 Hands - Chardonnay; Franciscan Equilibrium - White Wine; Acacia - Pinot Noir; Dry Creek - Zinfandel; Spellbound - Petite Sirah; Clayhouse - Malbec; Line 39 - Cabernet Sauvignon.

Eat to the Beat Concert Series 2015

Free with park admission, the Eat to the Beat concert series brings name acts to the America Gardens stage three times each evening at 5:30, 6:45, and 8. Seating is first come, first served.

  • Sept. 25-27 — David Cook
  • Sept. 28-29 — Wilson Phillips
  • Sept. 30–Oct. 1 - Christopher Cross
  • Oct.2-4 – STARSHIP starring Mickey Thomas
  • Oct. 5- 7 - Smash Mouth
  • Oct. 8-9 – The Pointer Sisters
  • Oct. 10-11 – 38 Special
  •  Oct. 12-13 – Rick Springfield
  • Oct. 14-16 – Sugar Ray
  • Oct. 17-18 – SOS Band
  • Oct. 19-21 – Air Supply
  • Oct. 22-23 – Fuel
  • Oct. 24-25 – Tiffany
  • Oct. 26-28 – Dennis DeYoung, original member of STYX
  • Oct. 29-30 – Jo Dee Messina
  • Oct 31- Nov. 1 – Everclear
  • Nov. 2-4 – Boyz II Men
  • Nov. 5-6 – Sister Hazel
  • Nov. 7-9 – Big Bad Voodoo Daddy
  • Nov. 10-12 – Hanson
  • Nov. 13-14 – Maxi Priest
  • Nov. 15-16 - Chaka Khan

History and Trivia