You know fall is in full swing when a dozen of the world’s finest culinary cultures gather around the World Showcase Lagoon to show off their regional specialties. This year, Logan and I were asked to give their new Late Nights Live event a test drive on the very first night it was open to the public. Think Food & Wine Festival mini. Here’s the rundown, the party starts at 9:45 pm, after the exhausted families have exited the park. Eighty bucks will get you a lanyard with a card good for five food items and one adult beverage, complete with light up disco cup. You’ve got six booths to choose your chow, while a live DJ serenades you with his best Skrillex impression. Best case scenario. in theory, you can drop your bean all while eating beans at the same time you can trip on some topiary.
We scouted our choices before making any hasty decisions. The choices were as follows: Hawaii, Puerto Rico, Greece, Canada, Ireland and the Dessert & Champagne booth. We were hoping that they’d rotate through the countries each week, but upon investigating, it seems that these booths will be repeated.
We hit Hawaii first and snapped up both choices, tuna poke with seaweed salad and lotus root, and kahlua sliders with sweet and sour pineapple chutney and spicy mayo. The slider was a slam dunk. I was worried the chutney would be overly sweet, but it brought just enough sugar to accentuate the pork. The kicker for me was the spicy mayo which had an addictive ginger tinge. The tuna poke was fresh but overly subtle if that even makes sense. The seaweed salad helped bring some much-needed umami.
Ireland is at the far side of the Late Nights Live event area, so we made the trek with the intent to eat our way back to the entrance. Lobster and seafood fisherman’s pie was, for me, a bit suspect. Seafood being served en masse in Disney doesn’t instill the greatest confidence. However I quickly reversed that opinion as soon as I tasted it. Smooth and creamy mashed potatoes hid tasty chunks of lobster and fish and the buttery crust made it pure comfort food. Not to be outdone was the chocolate lava cake (I’m not sure why it’s Irish but I didn’t complain). They’re about the size of a golf ball, but that’s all you’ll need because these little guys are rich. The pitch black Bailey’s ganache oozes out as soon as the fork touches down. Thankfully, the chefs kept the sweetness in check with just a simple glaze to finish it off.
The only real line started as soon as the party began. As it does every day at the festival, Canada is the belle of the ball with its truffled filet offering. If we were to compare food to the 1992 World Series Champion Toronto Blue Jays (which happens like every single day), the steak would have to be Joe Carter. With its down to earth attitude and its constant perseverance, the filet, alongside its mushroom compliment keeps hitting frozen ropes through the gap year after year. The rainbow trout, (Canada’s second offering) well, it’s Pat Borders. An unlikely hero who rose from obscurity and public apathy. The chefs at Disney decided against removing the skin. This was a bold move in my mind. I try to take my personal preference out of the equation when evaluating festival food. Remember this is for a mass audience. I feared the appeal of a skin on fish combo would be lost on the majority. Never have I been more incorrect. It added great flavor and complimented the crisp bacon that cascaded over the top of the filet, like tasty little unstable boulders.
Making our way towards the entrance and the Grecian booth, we picked up our souvenir cups with the special cocktail which both of us were indifferent on. Not because it was bad. We just don’t drink much. The cups were seizure inducing, like a DeadMau5 appearance, yet very cool, unlike a DeadMau5 appearance. As I type, my 6-year-old has already confiscated them for his private use. While in Greece, we ordered the chicken gyro as well as a boat of molten cheese topped with honey and roasted pistachio. I remember when the Greece booth opened a year or so ago, it had always been bypassed since the offerings appeared a bit plain jane to me. As Central Floridians, we have a cavalcade of Grecian delights within a short drive, which didn’t help motivate me to try it. The flavors on the gyro were very well done, with notes of lemon, garlic, and oregano all blanketed underneath a creamy tzatziki . If you’ve never had chicken souvlaki, this is a good representation. The melted cheese, made to resemble flaming saganaki was a study in simplicity, having only three known ingredients. That of the honey, pistachio and the cheese itself. It sure ain’t the prettiest filly in the stable. Nevertheless, on taste alone it was surely “affirmed.” Although I’ll admit to the fact that I’ll be stealing that flavor combo for personal use, I still hope in the future that this particular booth changes up their choices for a more adventurous Mediterranean take.
Finally dessert was served. I have to say when we received our sampler plate of a tiramisu inspired opera gateau, blueberry lemon cheesecake Swiss roll, and passion fruit and lime gelée layered custard thing, I was baffled. This all was really great tasting stuff and wonderfully executed. We both had our preferences for the flavor combinations included in these mini offerings. I am a serious cheesecake and passion fruit guy, while James shares my passion for passion fruit and has a historic love affair with chocolate. Not only was this the most complex and complete dish, but at a $4.00 price point, it was also a comparative steal. We would like to thank the folks at Walt Disney World public relations for allowing us to be their guests. Think about the amount of food that comes out of each baby kitchen. No one had any complaints, or sent food back as far I could see and everyone was walking around dancing to the beat. We are adults acting like adolescents. Why? Because it’s a freaking great time.