Bubbles and bold bites among the new holiday flavors at Epcot

There are no new Greek items at the Epcot International Festival of the Holidays this year, but the throngs were three-to-five deep along the America Gardens Theater fence line to get a taste of John Stamos’ return as narrator of the Candlelight Processional. It created a slight log jam as we made our way through the World Showcase, but we weren’t in a rush.

This is a timeless festival (unless you need to get a seat for Stamos), one in which the lights and the music and the blessedly cool weather (not to mention the pastrami on rye and latkes from the L’Chaim Holiday Kitchen) can turn even the most Disney-eager amble into a sated saunter.

“It’s back this year,” says Philip Rizo, sous chef for the Epcot Festivals team, of the kiosk, which features rugelach as a new item in 2023.”We bake the bread for that sandwich,” he tells me. “We make the pastrami and the pickles in house.”

There are plant-based latkes for vegans and a regular version piled high with smoked salmon to accompany the sandwich, the latter two in particular, at $6 and $5.75, a nice value generously served. Guests clamored for these, and the black and white cookie (also vegan), an item on this year’s Cookie Stroll. I couldn’t resist the silliness of the Frozen New York Whiskey Sour with a blackberry Manishewitz floater ($12.50), probably one of the least sweet frozen drinks I’ve ever gambled on at Epcot.

I finished it, despite the cool temps. A first.

“The idea with the festivals is always to try and give great value to our guests and offer sizes that allow friends and family to try everything and share the flavors,” says Rizo.

Some new things, however, offer a wow factor with their larger price tags. Case in point, the high-end offerings at Bubbles & Brine, one of three new kitchens that debuted late in the International Food & Wine Festival’s run.

“The other two are Char & Chop, which focuses on proteins and meats. We have these beautiful Yoder grills out there and we’re cooking whole porchettas and sausages,” Rizo notes. “Next to that, at Wine & Wedge, it’s all about high-end wines and cheeses, including a fig and Boursin souffle we created a process for to be able to make out in the holiday kitchen.”

At Bubbles & Brine, though, the tony names speak loudly.

• Moët & Chandon Impérial: $21 a pour.

• Veuve Clicquot Rosé: $38.

• Dom Pérignon: $69

The real star, though, is a best-kept secret: the festival’s highest-ticket food item. One that’s off-menu.

“It’s a seafood platter,” Rizo explains. “We didn’t have it during Food & Wine.”

Indeed, amid the fancy raw-bar fare of the kitchen, which features A-List items like shrimp cocktail and crab claws, there’s a small decal at the register denoting the $21 plate, which features both these items — plus two oysters on the half-shell.

“We have an ice machine that shaves to order when people ask for it, and on the platter the guest will get two shrimp with cocktail sauce, two crab claws with mustard sauce and two beautiful oysters topped with a prosecco cream sauce and dollop of caviar.”

Rizo says the feedback has been wonderful. “And at that price, shareable, the value is there.”

For decidedly less outlay, you can fill up on two nice new plates at Mexico’s Las Posadas Holiday Kitchen —the Giant Tostada de Chorizo ($11.50) and Tamale de Barbacoa ($8.50) — each of which could fill quite a bit of real estate. Together, though, you’ll want to share for sure, lest you fill up before enjoying a dessert or dessert cocktail. Or two.

I have heard it said that there are two types of Epcot people: Mexico first and Canada first.

Mexico proponents often cite “margaritas” as their primary driver. It’s a tack I cannot refute. And yet, to Canada I go, every time.

This year’s new add at the Yukon Holiday Kitchen will provide a solid foundation for Seasonal “Drinking Around the World” to be sure, though. Plus, says Rizo, it’s thus-far the runaway hit of the new items.

“The Beef Bourguignon with crushed potatoes has been there a few years now and it’s a great seller,” he said, “but we wanted to change up the scallops this year, go to those Canadian roots and bring back salmon.”

They’ve had it in Canada for other festivals, but this look is all new.

“We sear it right there in the kitchen, and it’s served with this silky-smooth butternut squash and vanilla puree, apple chutney, a fennel arugula salad, and this maple-bourbon glaze goes right on top of it,” says Rizo. For $7, it’s a nice plate.

“The guests are loving it!” he says. “Definitely the favorite so far.”

For a complete look at all the food and drink at this year’s Epcot International Festival of the Holidays, including new items and prices, visit: disneyparks.disney.go.com/blog/2023/11/disney-eats-foodie-guide-to-epcot-international-festival-of-the-holidays-presented-by-adventhealth-2023.

Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more foodie fun, join the Let’s Eat, Orlando Facebook group.