From news-journalonline.com:

(The author says Small World is “gone but not forgotten” - huh? I do like the line about Small World’s music spawning “earworms” — Dr. Disney)

The folks at Disney were definitely on to something when they chose the theme for this year’s Epcot International Food & Wine Festival. In words, it’s “Cities in Wonderland” but, in images, it’s a collection of graphics inspired by Mary Blair, the artist behind the Magic Kingdom’s legendary “It’s a Small World” attraction.

Gone but not forgotten, “Small World” spawned uncountable earworms among untold numbers of Disney World visitors — once you heard it, you couldn’t get that music out of your head. Apparently, the visuals have had a similar effect on Disney Imagineers and artists. You hear the music all over again when you look at festival displays.

Chefs, too, have truly miniaturized the world and its offerings.

Festival Chef Bill Brown says there are at least four new features repeat guests may want to note:

TOURISM AUSTRALIA VICTORIA WINE WALKABOUT, where visitors can try a wine from four different regions for $8.50 including tax. I tried a pink sparkler from Yellowglen Winery in the center of the region, a sauvignon blanc from Coldstream Hills and a pinot noir rose from Green Point Winery (both in the Yarra Valley) and, my favorite, a Cooralook chardonnay from Yabby Lake Vineyard on the Mornington Peninsula.

That chardonnay was perfect for the warm weather, and I intend to look around for it in the local shops.

Patience saver: It’s a good idea to ask one of the young women around the display — wearing blue shorts and carrying pennants on sticks — how to proceed when you first approach the walkabout. If you don’t, you may wind up standing in the wrong long line.

VIENNA, AUSTRIA, which offers a couple of choices — goulash flavored with caraway, lemon, vinegar and paprika and served with a bacon dumpling; and tafelspitz, new this year — and riesling.

“Tafelspitz is Viennese boiled beef seasoned with juniper and bay leaves, and it’s traditionally almost gray,” Brown said recently. Modern practice among chefs is usually different. “We would always sear beef off before we boil it,” he said. Browning is generally considered desirable but not with this dish because, then, the broth would be brown and, when used in the accompanying horseradish sauce, it would come out too dark.

Patience saver: Find out if the cash register is operating before waiting in line. The tafelspitz was tender and delicious, but we almost wound up surrendering our place in line because, about 10 minutes into our wait, there was a breakdown in the electronics. It took a while for the clerk to resume taking payments and writing receipts by hand.

SAN JUAN, PUERTO RICO, where, Brown said, there are two great choices. He recommended the mofongo, served with a shrimp salsa, and frozen drinks — a mojito and a pina colada. If you’ve had mofongo (mashed fried yuca) before, you may have thought it starchy and bland, but the topper on this Puerto Rican favorite brings it to life. “You gotta have something with it,” Brown said.

Patience saver: Pace yourself. By the time I made my way clockwise around the World Showcase to Puerto Rico, I’d already had enough samples of food and wine. Use the ferry to cross the lagoon and get to the kiosks you really want to try first.

SPANISH CHURRO, a deep-fried treat that isn’t as Mexican as many of us believe. “That item is dating back centuries to the shepherds in Spain,” Brown said.

Patience saver: It pays to map your stops before setting off around the world. I was sort of expecting Barcelona, Spain, to be somewhere near the Italy or France pavilions, but it was actually tucked away near Mexico and China. I didn’t see it until the second lap. Oops.

PLEASANT SURPRISES

On a hot day, can you beat a cold, perfect pear?

A Bosc pear picked from a display case at the Pearville Fair near the American pavilion was so juicy, it was hard to contain the liquid suitably in a walk-and-dine situation. Not only was it refreshing — a great palate cleanser in the midst of this plenty — but also it was among the cheapest and most healthful options at $1.87. Other features worth checking:

· Eat to the Beat concert series: Big Bad Voodoo Daddy was on stage the weekend I visited. The hour-long show was the break I needed at 5:15 p.m. There are three showtimes daily, and Jon Secada, Spyro Gyra and Otis Day & the Knights are all coming up. The best part? The concerts are included in the admission.

· The History of Beer in America: Beer drinkers need not feel left out. Six seminars a day, included in the admission, explore the American contributions to this ancient libation, but don’t forget all the imports you can try around the showcase (Kronenbourg at the French crepe kiosk: $5.76 including tax).

· More free seminars and tastings: You’ll see them all around the showcase, and there are at least five a day. I didn’t get to stay for any of these on my recent visit, but, from previous experience, I’d say it’s worth lining up for them 20 minutes to a half-hour in advance or putting your name on a list.

· Epcot’s regular attractions: I must visit Norway if I’m at Epcot, and it’s running during the festival as are all the other rides and restaurants.

cathy.klasne@news-jrnl.com

The Musts

Festival Chef Bill Brown says there are 10 “fan faves” without which there cannot be a Food & Wine event. They are:

· Cheddar cheese soup, Montreal, Canada, shown above (visit three8six.com for a video of the soup being made)

· Pierogies with kielbasa, Krakow, Poland

· Prawns on the barbie with sweet potato hash, Melbourne, Australia

· Lamb chops with caramelized onion jam, Melbourne, Australia

· Beef empanada, Santiago, Chile

· Apple strudel, Munich, Germany

· Regansburger sausage with sauerkraut on a pretzel roll, Munich, Germany

· Lamb slider on brioche, Wellington, New Zealand

· Spanakopita, Athens, Greece

· Strawberry shortcake (this year dubbed “California strawberry shortcake”), San Francisco

If You Go

The Epcot International Food & Wine Festival runs through Nov. 9.

WHERE: From Daytona Beach, take Interstate 4 to Walt Disney World (exit 67). Follow the signs to Epcot.

HOURS: Future World, where the festival welcome center is located, is open 9 a.m.-7 p.m.; World Showcase, festival central, is open 11 a.m.-9 p.m.

PRICE: Admission for a single day is $67.50 for those 10 and older, $56.70 for ages 3-9. Parking is $12. Tastes at the festival kiosks are not included and vary from $2-$5.

INFORMATION:

disney.go.com, 407-939-6244

FAST FACTS

Here are some attributes of the 45-day-long, 13th annual event:

· 33,000 bottles of wine and champagne

· 1.2 million hors d’oeuvre plates

· 2.1 million napkins

· 750,000 beer cups

· 600,000 forks

· 338,000 wine glasses

· 100,000 miniature desserts

· 3,000 gallons of soup

· 1,500 pounds of fresh strawberries

– Catherine Klasne

Shrimp Creole

Makes 6 servings. From the Louisiana Office of Tourism and the Louisiana “experience” at the Epcot International Food & Wine Festival.

4 Tbsp. extra virgin olive oil

3 lbs. cooked and shelled medium shrimp

3 cups Creole Sauce

Kosher or sea salt

Black pepper

4 1/2 cups hot, cooked white rice

1/2 cup finely chopped flat-leaf parsley

Warm six shallow soup bowls in oven set on low. Place large skillet over high heat; add olive oil. When it is hot, add shrimp and stir for 1 minute, just to heat through. Add Creole Sauce (recipe below); bring to boil. Reduce heat to low and simmer gently for 3 minutes. Taste; adjust seasoning with salt and freshly ground pepper. Place 3/4 cup rice in each warmed bowl; top with generous spoonful of shrimp and sauce. Scatter generously with chopped parsley; serve.

Creole Sauce

Makes about 4 cups. Creole sauce is a standard ingredient, used in many New Orleans dishes. It will keep in the refrigerator for up to 3 days and freezes well. A bouquet garni is a bundle of herbs, usually tied together with string; in this instance, be sure to include thyme and bay leaf in the bouquet.

1 Tbsp. olive oil

1 small white onion

1/2 green pepper

6 ribs celery

1 1/2 cups flat-leaf parsley

1 clove garlic

2 cups veal stock, chicken stock or chicken broth

1 bouquet garni

1 plum tomato

1 1/2 cups tomato puree

Kosher or sea salt

Black pepper

Red pepper sauce

Cayenne pepper

Place large saucepan over high heat; add olive oil. When it is hot, add chopped onion, green pepper (stemmed, seeded, de-ribbed and chopped), chopped celery and finely chopped parsley. Cook, stirring constantly, 2 minutes. Add minced garlic; cook 30 seconds. Stir in veal stock (or other stock); add bouquet garni, tomato (peeled, seeded and diced — or 1/2 cup canned, diced tomato) and tomato puree. Bring to boil, then reduce the heat to low and simmer the sauce, partially covered, for about 10 minutes, until nicely thickened. Season to taste with salt, freshly ground black pepper, pepper sauce (such as Tabasco) and cayenne. Use immediately or cool to room temperature and refrigerate for up to 3 days, or freeze for up to 1 month.

Canadian Cheddar Cheese Soup

Makes 10 servings. From the Epcot International Food & Wine Festival. What to drink: A hearty Canadian ale or Jackson-Triggs Merlot, Okanagan Valley, complements the rich flavors.

1/2 lb. bacon

1 medium red onion

3 celery ribs

4 Tbsp. butter

1 cup all-purpose flour

3 cups chicken stock

4 cups milk

1 lb. white Cheddar cheese

1 Tbsp. red pepper sauce

1 Tbsp. Worcestershire sauce

Coarse salt

Black pepper

1/2 cup warm beer

Scallions or chives

In 4- or 5-quart Dutch oven, cook bacon, (cut into 1/2-inch pieces), stirring, over medium heat for about 5 minutes, or until lightly browned. Add red onion (cut into 1/4-inch pieces), celery (cut into 1/4-inch pieces) and butter; saute for about 5 minutes, or until onion has softened. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock; bring to boil for 1 minute. Reduce heat to simmer; cook about 15 minutes, stirring occasionally. Add milk; continue to simmer 15 minutes. Do not boil after adding milk. Remove from heat; stir in grated cheese, pepper sauce (such as Tabasco), Worcestershire sauce and salt and freshly ground pepper, as desired, until cheese is melted and soup is smooth. Stir in warm beer. If soup is too thick, thin with some warm milk. Serve hot, garnished with chopped scallions or chives, if desired.

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