On February 27 I was part of a media group that was given a sneak peek into the upcoming Epcot International Flower & Garden Festival. I covered the event for Disney Dining, here’s the full writeup. I thought I would share a few highlights here as well.
There will be a lot of edible flowers on dishes from the Outdoor Kitchens this year. If you’re not adventurous and think that is something that you would not like, do not skip a dish or beverage. The flowers are easy enough to remove. They’re more of a garnish than an ingredient. That said, they are edible, so go ahead and try one if you want to.
At the media event there were several places around the room where we could try some of the dishes. One of the most popular items was the Farmhouse Meatball from Trowel & Trellis. Don’t let the fact that it’s a plant based meatball stop you from trying it. This dish is a winner, and several people told me that they didn’t know that it wasn’t beef until it was mentioned.
Four words: Orange Bird Sippy Cup. It is so cute it should come with a warning label. The Orange Slushy is good too.
Most (if not all) of the topiaries are already in the park, even though the festival doesn’t start until March 6. The Butterfly House also returns this year. I was told that it’s almost ready for guests. I am fascinated with the Butterfly House, so expect to see plenty of pictures on the Disney Over 50 Facebook and Instagram pages.
The Garden Rocks Concert Series expands to seven nights a week this year. There are three shows each evening. I’m already counting down to Rick Springfield, who put on a fantastic show last year.
I think I’ve touched on the basics. If there is something that you want me to feature at this year’s Epcot International Flower & Garden Festival, feel free to drop me a message, or email me here. This is my favorite festival. It runs daily March 6 through June 3. It’s going to be awesome.