2018 Epcot International Food and Wine Festival: August 30 to November 12, 2018

[Dis_Yoda]

Does the festival center open when the park opens?

Yes

 

[Amy11401]

Yes

Thanks!

 

[LilyWDW]

I am trying to make a top 10 "to try" list out of the food items I want. Right now I have 37. This is not going well! The list doesn't even include drinks!

 

[lolomarie]

That Guinness milkshake looks so good! Does anyone know how large it is for $10.50? I'm going through sticker shock right now.

 

[randumb0]

That Guinness milkshake looks so good! Does anyone know how large it is for $10.50? I'm going through sticker shock right now.

Milkshakes are expensive at Disney. Alcohol isnt cheap either. Since its $10.50 i'm going to guess that it is small

 

[mlee.sunny]

Did anyone do the Junior Chef event today? How was it? Also, was the sign up process easy and when did you sign up? I’m seriously considering signing up for this first thing Saturday morning.

 

[jackskellingtonsgirl]

That Guinness milkshake looks so good! Does anyone know how large it is for $10.50? I'm going through sticker shock right now.

We had the Godiva liqueur thing a couple of years ago and it was TINY. The cup was maybe 4 oz and they put so much ice in it the drink was probably 1.5 oz. I am guessing this is not that much bigger.

 

[Chisoxcollector]

The wife and I were back at it today. It was MUCH busier than it was on Friday. We started touring the booths at about 10:50, and by the time we got about 3/4 done the lines were quite long, so we hopped over to HS. Still, we tried quite a few new items.

I’ve updated my list below, ranking the F&W items by how much I liked them. The number listed after the name of the dish is the score, ranked from 1-10. If there is more than one score, that means we tried it more than once.

All items we ate today will have an asterisk.

*Teriyaki-glazed Spam Hash - 9.5 (Hawai’i) - Portion was huge, it was piping hot, and it tasted great! Tons of “meat” and potatoes!

*Banana Almond Soft-serve Sundae - 9.0, 9.0, 9.0 (Almond Orchard) - Refreshing and delicious!

Ropa Vieja Empanada - 8.5, 8.5 (Islands of the Caribbean) - Best empanada they’ve ever done at this festival.

Short Rib Tostada - 9.0, 8.0 (Mexico) - First one was amazing, second needed more sauce.

Seared Scallops- 8.5 (Wine and Dine Studio)

Xi’an Pancake with Beef - 8.5 (China)

Mango Bubble Tea - 8.5 (China) - Buy this at Joy of Tea next door, it’s a larger portion.

*Maple Bourbon Boursin Cheesecake - 8.5 (Cheese Studio) - Sweet but not too sweet and really smooth. Could have been colder, but it was excellent.

*Maple Bacon Funnel Cake - 8.0 (Funnel Cake) - The maple ice cream was really good.

*Baked Shrimp Scampi Dip - 8.0 (Coastal Eats) - I wish the bread was toasted.

Charred Chimichurri Skirt Steak on a Smoked Corn Cake - 7.5 (Flavors From Fire) - Steak was great, corn cake was pasty and kind of gross.

*Braised Beef Stroganoff - 7.5, 7.5 (Cheese Studio) - Good flavors, small portion.

*Steakhouse Blended Burger - 7.5 (Earth Eats) - Good flavor, a bit dry.

*Pão de Queijo - 7.5 (Brazil)

Quesito - 7.5 (Islands of the Caribbean)

Black Pepper Shrimp with Garlic Noodles - 7.0 (China)

Liquid Nitro Chocolate-Almond Truffle - 7.0 (Chocolate Studio)

*Moqueca - 7.0 (Brazil) - A bit on the sweet side, but still pretty good.

*Bougatsa - 7.0 (Greece) - Quite possibly the hottest thing I’ve ever put in my mouth. Was surprisingly bland.

*Spicy Roll - 7.0 (Japan)

*Carbonade de Boeuf - 7.0 (France) - If this had a bit more (any?) sauce it would have been a lot better.

*Crème Brûlée à Confiture de Framboises - 7.0 (France) - Would have been better without the raspberry jam.

*Coconut Rice Pudding - 7.0 (Mexico) - Tasted Good, but the rice needed to be cooked longer.

Pancake Milkshake - 7.0 (Taste Track)

*Seared Scallops - 6.5 (Coastal Eats) - These were ridiculously small, almost the size of bay scallops.

Croissant Donut with Chocolate Hazelnut Cream - 6.5 (Taste Track) - Tasted good, but texture was very chewy.

Seared Shrimp and Scallop Cake - 6.5 (Thailand)

Shrimp Quesadilla- 6.5 (Mexico)

*Guiness Baileys Shake - 6.0 (Ireland)

*Phosphorescent Phreeze - 5.0 (Light Lab) - Way too syrupy and sweet for me... and I absolutely love ICEEs!

Beef Brisket Poutine - 4.0 (Refreshment Port) - The “meat” was almost all fat, and the Cheese was a gelatinous mess.

*Teriyaki Chicken Bun - 2.0 (Japan) - Yuck, the ginger flavor was way too strong. One bite and done!

We should be back on 9/16 to see Kelly Kapowski, so I’ll try some more items and update the list then!

 

[2xcited2sleep]

Did anyone do the Junior Chef event today? How was it? Also, was the sign up process easy and when did you sign up? I’m seriously considering signing up for this first thing Saturday morning.

I didn’t attend and am not sure about how to sign-up, but I did get this picture of the setup. It looked cute. The blue things hanging over some chairs are aprons.

 

[2xcited2sleep]

Sunday Brunch with the Chef ( 9/2 with Chef Richard Blais)

I attended the Sunday brunch event yesterday and since it was the first one of this year’s festival and they’ve changed things up a bit this year, I figured I’d share some details.

Event description per Disney: Brunch, Q&A and Exclusive Meet and Greet

Start your day in the most delicious way at our 2-hour event featuring a breakfast buffet and a distinguished, gourmet guest. During this event, you’ll kick things off with a sparkling wine toast, enjoy an amazing spread of flavorful dishes— and listen to the celebrity guest dish out their favorite tips and tricks. Plus, foodie fans are in for a fabulous pièce de résistance following brunch—a meet-and-greet photo opportunity with the guest of honor.

· World ShowPlace Events Pavilion
· Select Sundays throughout the Festival
· 11:30 AM to 1:30 PM
· $129 per Guest—plus tax, gratuity included
· Epcot admission required​

The location is new this year – held in the World Showplace (between Canada & UK). I appreciated this change as it didn’t require trekking over to Future World and also made it feel like more of a premium event. In years past when held in the Festival Center, there were lots of bystanders who stood on the other side of the potted-plant border and basically watched & listened to the presentation for free. Plus you also had to contend with the ambient noise of the other activities in the Festival Center. In the new venue it was just those of us who had purchased tickets and felt much more exclusive. The size of the room also allowed the tables to be more spaced out and you could move around easily.

The event was scheduled to begin at 11:30am and I arrived ~11:15 and they were already checking in at a podium outside. Table assignments were pre-determined. I don’t think there’s any benefit to early arrival for this event. In fact, even though it was blazing hot out, they didn’t open the doors until 11:30. EDITED: tables were NOT pre-determined at a later event. Instead they were assigned as guests arrived.

Immediately upon entry, we were handed a glass of sparkling wine and set about finding our table assignments. There were ~24 tables of 6 in the room… thoughtfully set so no-one had their back to the stage.



Speaking of the stage, it was immediately apparent it was not a cooking demo. Now, to be fair, as you saw in the above description they don’t imply it would be. But I hadn’t been sure what to expect.



On the table was a menu and set to the side of the room were two buffet tables – one with hot foods and one with cold (picture below). Note for those attending future events: in years past, the core menu has stayed the same for each brunch during the festival and the singular chef dish varies.




I recognized the host for this event from many prior years. She came out on stage ~11:35-ish to introduce the event. She emphasized it was the first event of this type and that they’d been “dreaming” of doing it for years. I thought that was a little odd as it’s not so far afield from other events that it would require years of prep but whatever. She explained the event format – we’d enjoy the buffet, a bit later she and the chef would come out for a conversation (there were cards on our tables to submit questions), during that conversation we’d be served another dish based on the chef’s recipe (so don't completely fill up at the buffet), and after the conversation we’d have a photo opportunity with the chef. Side note: I saw that he was doing a book signing in the Festival Center later in the day, at 2:30. So if a celeb chef is visiting and you didn’t get tickets to the brunch, might be worth exploring the book signing.

Tables were invited to the buffet one by one, which I appreciated as opposed to a stampede. Again, two tables – one hot and one cold- and each two-sided. There was also a “toast station” where you could toast bread, bagel etc. And there were some pastries on each table. I’m not a big breakfast person but found plenty that I would enjoy. There was nothing I thought was “to die for” but I thought it all very good (again, not really a breakfast person).

At the risk of sounding like I have a problem, I will note that the wine was not free flowing (in contrast to, for example, bottomless mimosas along with buffet and multiple entrees at California Grill on Sundays for $80). You could ask your server for a refill but it didn’t seem like this was something they were too excited about and it definitely wasn’t offered/advertised. They had to go back into the kitchen to get a bottle to do a refill -- they didn't even have them out on the floor. Bottomless might be more than they want to commit to for various reasons but I don't think 2 glasses of sparkling wine over 2 hours at a $130 per-person event would be too much to expect as the minimum.

Around 12:05 the host came back out and introduced Richard Blais. He came out super high energy running around the tables filming an Instagram story. It was cute. All in all he was on stage for an hour until a bit after 1. It was interview style but I’d say he “took charge” in terms of telling stories and engaging with the audience and was funny and warm and did a really great job with it. If the chef were more reserved, I’m not sure how this format would work – although the host did seem like she’d really done her homework in terms of questions to ask. It might be a function of this particular conversation but it never touched on any specific cooking tips, whereas that was often naturally the focus in the demos (use this ingredient or this technique because of x). I didn’t mind it at all – I thought it was interesting to hear his perspective on his career, celeb chefs, cooking competitions and more - and this format doesn't have the distractions of the chef simultaneously trying to prepare a dish.



The host said that she would try to work in questions submitted from the cards on the tables. She didn’t read directly from any but perhaps went through in advance and pulled out common themes. There was no opportunity to ask a question “live.”



We were served “his dish” - Salmon Pico de Gallo Toast with Mango Yolk - toward the end of the interview and it was delicious. The photo below doesn't do it justice. The lighting in the room was purplish. And does anyone else get a Haunted Mansion vibe from the tablecloth? The decor was a bit odd. The recipe was also included with the menu provided.


The “interview” portion concluded at ~1:05 and we were advised that similar to the buffet process we’d be invited table by table to come over and take a picture with the chef (there was a separate area with a special F&W backdrop off to the side). By 1:15 it was apparent that this was not going to move quickly and I decided I’d prefer to wander around World Showcase since I don’t like pictures of myself anyway . Both buffets had been moved backstage (the tables were on wheels) during the interview portion and there were no more water, coffee, wine refills so it was really just sitting at your table until it was your turn. Again, I left but I'd be surprised if they got all 24 tables through by 1:30 (the advertised end of the event).

So, in summary, as a big fan of this chef, I had fun. I’m glad I attended and had the opportunity to hear a conversation with him. I would consider attending again in the future for another chef I was a really big fan of and hadn’t had the opportunity to see. I’m still on the fence as to whether I prefer the in-depth “interview” conversation format or a true cooking demo. There are pros and cons to each. If breakfast/brunch is your primary goal, I think there are better (& cheaper) options around WDW and I personally wouldn’t book this if you didn’t know the chef. For the first event of this type, I thought it was well organized with perhaps a couple of things to tweak.

 

[Chisoxcollector]

Sunday Brunch with the Chef ( 9/2 with Chef Richard Blais)

I attended the Sunday brunch event yesterday and since it was the first one of this year’s festival and they’ve changed things up a bit this year, I figured I’d share some details.

Event description per Disney: Brunch, Q&A and Exclusive Meet and Greet

Start your day in the most delicious way at our 2-hour event featuring a breakfast buffet and a distinguished, gourmet guest. During this event, you’ll kick things off with a sparkling wine toast, enjoy an amazing spread of flavorful dishes— and listen to the celebrity guest dish out their favorite tips and tricks. Plus, foodie fans are in for a fabulous pièce de résistance following brunch—a meet-and-greet photo opportunity with the guest of honor.

· World ShowPlace Events Pavilion
· Select Sundays throughout the Festival
· 11:30 AM to 1:30 PM
· $129 per Guest—plus tax, gratuity included
· Epcot admission required​

The location is new this year – held in the World Showplace (between Canada & UK). I appreciated this change as it didn’t require trekking over to Future World and also made it feel like more of a premium event. In years past when held in the Festival Center, there were lots of bystanders who stood on the other side of the potted-plant border and basically watched & listened to the presentation for free. Plus you also had to contend with the ambient noise of the other activities in the Festival Center. In the new venue it was just those of us who had purchased tickets and felt much more exclusive. The size of the room also allowed the tables to be more spaced out and you could move around easily.

The event was scheduled to begin at 11:30am and I arrived ~11:15 and they were already checking in at a podium outside. Table assignments were pre-determined. I don’t think there’s any benefit to early arrival for this event. In fact, even though it was blazing hot out, they didn’t open the doors until 11:30.

Immediately upon entry, we were handed a glass of sparkling wine and set about finding our table assignments. There were ~24 tables of 6 in the room… thoughtfully set so no-one had their back to the stage.

View attachment 347912

Speaking of the stage, it was immediately apparent it was not a cooking demo. Now, to be fair, as you saw in the above description they don’t imply it would be. But I hadn’t been sure what to expect.

View attachment 347913

On the table was a menu and set to the side of the room were two buffet tables – one with hot foods and one with cold (picture below). Note for those attending future events: in years past, the core menu has stayed the same for each brunch during the festival and the singular chef dish varies.

View attachment 347914 View attachment 347915


I recognized the host for this event from many prior years. She came out on stage ~11:35-ish to introduce the event. She emphasized it was the first event of this type and that they’d been “dreaming” of doing it for years. I thought that was a little odd as it’s not so far afield from other events that it would require years of prep but whatever. She explained the event format – we’d enjoy the buffet, a bit later she and the chef would come out for a conversation (there were cards on our tables to submit questions), during that conversation we’d be served another dish based on the chef’s recipe (so don't completely fill up at the buffet), and after the conversation we’d have a photo opportunity with the chef. Side note: I saw that he was doing a book signing in the Festival Center later in the day, at 2:30. So if a celeb chef is visiting and you didn’t get tickets to the brunch, might be worth exploring the book signing.

Tables were invited to the buffet one by one, which I appreciated as opposed to a stampede. Again, two tables – one hot and one cold- and each two-sided. There was also a “toast station” where you could toast bread, bagel etc. And there were some pastries on each table. I’m not a big breakfast person but found plenty that I would enjoy. There was nothing I thought was “to die for” but I thought it all very good (again, not really a breakfast person).

At the risk of sounding like I have a problem, I will note that the wine was not free flowing (in contrast to, for example, bottomless mimosas along with buffet and multiple entrees at California Grill on Sundays for $80). You could ask your server for a refill but it didn’t seem like this was something they were too excited about and it definitely wasn’t offered/advertised. They had to go back into the kitchen to get a bottle to do a refill -- they didn't even have them out on the floor. Bottomless might be more than they want to commit to for various reasons but I don't think 2 glasses of sparkling wine over 2 hours at a $130 per-person event would be too much to expect as the minimum.

Around 12:05 the host came back out and introduced Richard Blais. He came out super high energy running around the tables filming an Instagram story. It was cute. All in all he was on stage for an hour until a bit after 1. It was interview style but I’d say he “took charge” in terms of telling stories and engaging with the audience and was funny and warm and did a really great job with it. If the chef were more reserved, I’m not sure how this format would work – although the host did seem like she’d really done her homework in terms of questions to ask. It might be a function of this particular conversation but it never touched on any specific cooking tips, whereas that was often naturally the focus in the demos (use this ingredient or this technique because of x). I didn’t mind it at all – I thought it was interesting to hear his perspective on his career, celeb chefs, cooking competitions and more - and this format doesn't have the distractions of the chef simultaneously trying to prepare a dish.

View attachment 347918

The host said that she would try to work in questions submitted from the cards on the tables. She didn’t read directly from any but perhaps went through in advance and pulled out common themes. There was no opportunity to ask a question “live.”

View attachment 347917

We were served “his dish” - Salmon Pico de Gallo Toast with Mango Yolk - toward the end of the interview and it was delicious. The photo below doesn't do it justice. The lighting in the room was purplish. And does anyone else get a Haunted Mansion vibe from the tablecloth? The decor was a bit odd. The recipe was also included with the menu provided.
View attachment 347916

The “interview” portion concluded at ~1:05 and we were advised that similar to the buffet process we’d be invited table by table to come over and take a picture with the chef (there was a separate area with a special F&W backdrop off to the side). By 1:15 it was apparent that this was not going to move quickly and I decided I’d prefer to wander around World Showcase since I don’t like pictures of myself anyway . Both buffets had been moved backstage (the tables were on wheels) during the interview portion and there were no more water, coffee, wine refills so it was really just sitting at your table until it was your turn. Again, I left but I'd be surprised if they got all 24 tables through by 1:30 (the advertised end of the event).

So, in summary, as a big fan of this chef, I had fun. I’m glad I attended and had the opportunity to hear a conversation with him. I would consider attending again in the future for another chef I was a really big fan of and hadn’t had the opportunity to see. I’m still on the fence as to whether I prefer the in-depth “interview” conversation format or a true cooking demo. There are pros and cons to each. If breakfast/brunch is your primary goal, I think there are better (& cheaper) options around WDW and I personally wouldn’t book this if you didn’t know the chef. For the first event of this type, I thought it was well organized with perhaps a couple of things to tweak.

Thanks for posting this! We’re attending this event on 9/16 (Tiffani Thiessen) and 9/23 (Morimoto) and I hated not knowing how things would work.

Did you happen to notice if he was allowed to sign anything during the photo op? I really hope we don’t have to wait until 2:30 to get something signed.

I wish the lighting wasn’t purple. The photo op probably doesn’t turn out very well.

 

[2xcited2sleep]

Thanks for posting this! We’re attending this event on 9/16 (Tiffani Thiessen) and 9/23 (Morimoto) and I hated not knowing how things would work.

Did you happen to notice if he was allowed to sign anything during the photo op? I really hope we don’t have to wait until 2:30 to get something signed.

I wish the lighting wasn’t purple. The photo op probably doesn’t turn out very well.

There's a high top table over by the photo backdrop so I think he'd be able to sign. I know at least one person in the audience brought their cookbook to be signed (& they were selling the book at the nearest F&W festival merch kiosk, which was in Canada so I'm not sure how many saw that). We also received an autographed picture at each seat. I'm not positive but I think there are white lights over by the photo backdrop. The backdrop is "wood" and matches the theme you may have seen over in the Festival Center if you made it over there. I wish I'd gotten a picture of it.

Hope you have fun at both of your events. I'll be curious to hear your thoughts.

 

[Chisoxcollector]

There's a high top table over by the photo backdrop so I think he'd be able to sign. I know at least one person in the audience brought their cookbook to be signed (& they were selling the book at the nearest F&W festival merch kiosk, which was in Canada so I'm not sure how many saw that). We also received an autographed picture at each seat. I'm not positive but I think there are white lights over by the photo backdrop. The backdrop is "wood" and matches the theme you may have seen over in the Festival Center if you made it over there. I wish I'd gotten a picture of it.

Hope you have fun at both of your events. I'll be curious to hear your thoughts.

View attachment 347947

Thank you very much for the reply and further info. I’ll definitely post after my events.

 

[niccikatie]

That Guinness milkshake looks so good! Does anyone know how large it is for $10.50? I'm going through sticker shock right now.

It was SOOOO good. Here's a picture of the cup it comes in next to the passport for scale. It was filled about to the line under Ireland on the cup. It tasted mostly of bailey's - if you want it more Guinness-y you could buy a pint of that and add a bit. I LOVED it the way it was, though.

Milkshakes are expensive at Disney. Alcohol isnt cheap either. Since its $10.50 i'm going to guess that it is small

It seemed bigger than the wine pours and a little less than the beer pours.

 

[niccikatie]

We went as it opened on the 30th and around 3:00 on the 1st. Lines were definitely longer on the 30th than on the 1st, but both were pretty busy. It was a really fun atmosphere, though, everyone pretty happy and excited so the lines weren't terrible to spend some time in. They seemed to have gotten more efficient by the 1st.


Here's what we tried over the two days we spent there:

Festival Center:

• Shimmering Sips:

Blood Orange Mimosa - yummy, but not anything super special

• Craft Drafts:

Beer Flight with Central 28 Waff-Ale, Bold City Roasted Red, Florida Beer Co Triple Chocolate Milk Stout - this was a great flight, one of the better chocolate stouts I’ve had!

Next Eats:

• Coastal Eats:

Lump Crab Cake - this was outstanding. It was a decent portion with great, balanced flavors

The Cheese Studio:

Braised Beef “Stroganoff” - my daughter is a stroganoff lover really enjoyed this. the beef was tender and flavor good - the boursin cheese was nice, but the stroganoff deserves to be in quotes - it was missing the sour cream. It was nice, just not a real stroganoff.

Australia:

Lamington - Yummy, but nothing super special. The cake was moist and flavor was good. If you like chocolate and coconut, it’s a nice choice.

Coopers Brewery Original Pale Ale - my DH liked this fine

Hawai’i:

Teriyaki-glazed SPAM Hash - my DH had this - he’s a huge SPAM fan. This was WAY too salty for him to finish. This is a man who adds salt to fast food at times - he likes salt and couldn’t finish this.

Islands of the Caribbean:

Ropa Vieja Empanada - YUM! Would definitely buy this again. The pastry was flaky and light and the filling was outstanding.

India:

Korma Chicken - This was really nice. My DH loves Indian and this tasted very authentic and balanced.

Refreshment Outpost:

Spicy Hot Dog with Kimchi and Mustard - While eating our food from Africa, a woman had bought this to just take a picture and offered it to someone for free. DH took it and enjoyed it - he likes kimchi and thought this was nice.

Africa:

Berbere-style Beef Tenderloin Tips - I really liked this. It was on the spicy side but the pap makes it really balanced. I had never had pap - I don’t like porridge or oatmeal but I thought the texture was closer to a rice porridge vs oatmeal.

Brewer’s Collection:

Radeberger Zwickel Pilsner - DH enjoyed this

Italy:

Fritto Misto - This was good. The sauce was a little heavy so it was messy to eat. I liked it but it wasn’t a superstar.

Mezzi Rigatoni - I was surprised at how much we liked this. The pasta was cooked really nicely and the flavors were more complex than I expected.

Funnel Cake:
Maple Bacon Funnel Cake - My DD had never had a Funnel Cake so wanted to try this. I was surprised at how much we enjoyed it. It has a HUGE slab of maple ice cream which I didn't know from the description. It was much less sweet (in a good way!) than I expected. Loved it!

Japan:

Beef Nigiri - These were nice, but expensive for what you got.

Morocco:

Hummus Fries - One of my favorites. Spicy, great texture - this isn’t mushy hummus breaded and fried - the texture was much more coarse than a typical hummus. I would definitely eat this again - I wish I would have tried it on the first day so I could have had it again!

Mimosa Royale - This was nice but nothing spectacular.

France:

Croissant aux Escargots - WOW! This was fantastic. So garlicky and buttery and just YUM! The escargots were tender and tasty.

Kronenbourg Blanc 1664 Pale Lager - Nice!

Ireland:

Warm Irish Cheddar Cheese and Stout Dip - I liked it and DH hated it. It was a bit grainy and the color is off-putting. I thought the flavor was nice but there was WAY more dip than bread. DH couldn’t get past the graininess.

Guinness Bailey’s Shake - I loved this! It was way more Bailey’s than Guinness, but was a decent portion and came in a cute glass. The people next to me were going to get a pint of Guinness and add a little to make it less Bailey’s but I liked it the way it was.

Canada:

Canadian Cheddar Cheese and Bacon Soup - dipping the pretzel roll in the soup was nice but the “soup” was way too rich and thick on it’s own. It tasted nice but you could only eat a bite or two.

“Le Cellier” Wild Mushroom Beef Filet Mignon - nice and tasty. My daughter loved it. Pretty much exactly what you’d expect.

 

[TheMaxRebo]

Surely they will have to restock. Where exactly IS the AP stuff anyway......from the live streams I've seen it has to be somewhere at the festival center.

We were there on opening day and got all our AP merch at Mousegears - there was a sepearte section and check out line for AP holders and they virtually everything there (I think there was one pin that was only available at the pin kiosk). Got a Minnie and Figment glass, a couple Limited edition pins, the D&B magic band and then a few non-AP things

Line was like 2-3 people long instead of 20-30 people long at festival center

They did have the Donald AP magnet there but you had to go to festival center for Chef Mickey magnet (but that was seperate line from merchandise)

 

[TheMaxRebo]

That Guinness milkshake looks so good! Does anyone know how large it is for $10.50? I'm going through sticker shock right now.

It’s not huge, but is decent sized - I shared it with my wife, but definitely could have finished one on my own. Part of the price is that you get to keep the “glass”

Edit: just checked and filled a cup measuring cup with water and poured it into the “glass” and it filled it to the point the shake was filled - so it is about 8oz

 

[lolomarie]

It’s not huge, but is decent sized - I shared it with my wife, but definitely could have finished one on my own. Part of the price is that you get to keep the “glass”

Thanks so much! I just wish they would advertise how many oz. of alcohol were in the drinks, which is what I am accustomed to, so I knew which cocktails were a better value. I might just suck it up and pay the $10.50, $13.75 CAD

 

[2xcited2sleep]

We were there on opening day and got all our AP merch at Mousegears - there was a sepearte section and check out line for AP holders and they virtually everything there (I think there was one pin that was only available at the pin kiosk). Got a Minnie and Figment glass, a couple Limited edition pins, the D&B magic band and then a few non-AP things

Line was like 2-3 people long instead of 20-30 people long at festival center

They did have the Donald AP magnet there but you had to go to festival center for Chef Mickey magnet (but that was seperate line from merchandise)

View attachment 348025

Looks like a great haul! I was there on Sunday just for the day and got turned off by the heat and the crowds so I didn't browse too much. I definitely need to go back!

 

[TheMaxRebo]

Thanks so much! I just wish they would advertise how many oz. of alcohol were in the drinks, which is what I am accustomed to, so I knew which cocktails were a better value. I might just suck it up and pay the $10.50, $13.75 CAD

I edited my post but I think you were commenting while I did that

I took a liquid cup measure and filled the shake “glass” and one cup basically filled it to the line under Ireland where the shake was filled to - so I’d say it was just about 8oz of Shake. So not huge but not bad either