The EPCOT International Food and Wine Festival has returned with its third-year edition of the Forest and Field booth, featuring garden-inspired dishes. The menu includes two returning items alongside a new Spicy Black Bean-Mushroom Chili that offers plant-based toppings but delivers an intense chili flavor. Reviewers found the Pumpkin-Mascarpone Ravioli to be tender and savory, earning it a Best of the Fest designation for its consistent quality year after year. The Schiacciata Sandwich returns with mortadella, prosciutto ham, and pistachio pesto on warm focaccia, providing rich and balanced flavors in every bite. Three beverages are available including a chocolate peanut butter stout that tastes like dessert, a dry Chardonnay, and a light Pinot Noir lacking richness. Overall the booth impressed visitors with hearty options and well-complemented ingredients across all food selections. The Spicy Black Bean-Mushroom Chili serves as an excellent choice for those seeking substantial meals at the festival.
Key Points:
- The Forest and Field booth is in its third year at the EPCOT International Food and Wine Festival
- Three food items are featured: Spicy Black Bean-Mushroom Chili, Pumpkin-Mascarpone Ravioli, and Schiacciata Sandwich
- The Spicy Black Bean-Mushroom Chili costs $5.99 and includes plant-based sour cream, cheddar, and cornbread croutons
- Pumpkin-Mascarpone Ravioli is priced at $5.49 with brown butter vinaigrette, pecorino cheese, pomegranate seeds, and hazelnut praline
- Schiacciata Sandwich costs $6.29 and contains mortadella, prosciutto ham, sun-dried peppers, arugula, stracciatella cheese, fall squash mostarda, and pistachio pesto on warm focaccia
- Three beverages are available including Brewery Ommegang All Hallows Treat Imperial Chocolate Peanut Butter Stout for $6 or $9.75
- The Pumpkin-Mascarpone Ravioli has been consistently rated as a Best of the Fest item in previous years