First Look: Moderne Food Booth at EPCOT Festival of the Arts
Our MickeyBloggers are ready for lunch and are making the rounds at the EPCOT International Festival of the Arts. A highlight of each year’s fest are the food booths set up throughout EPCOT serving up culinary masterpieces. Our first stop is the Moderne booth which is brand new for 2023.
You’ll find the new Moderne Food Booth near Test Track.
The theme of the booth is “Modern Morsels from the land and sea, appetizingly abstracted! ”
We had an opportunity to try a little bit of everything.
The Food Menu for the Moderne Food Booth is as follows:
- Compressed Watermelon Tataki with Pickled Watermelon Rind, Yuzu Pearls, Watermelon Foam and Wasabi (plant-based). $4.75
- Angry Crab: Whole Crispy Soft-Shell Crab with Green Papaya Salad, Mango-Sriracha Fluid Gel, Coconut-Lime Foam with Pomegranate and Mango Crush Pearls. $7.25
- Pan-Seared Scallops with Vanilla-Butternut Squash Purée, Brown Butter Cauliflower Purée and Lime Foam. $7.50
- The Tropics: Lilikoi Mousse, Guava Cake, Coconut Crémeux, Compressed Pineapple and Mango Gel. $5.00.
Here’s a closer look at each of the entrees and our thoughts on these new Moderne menu items!
Let’s start with the Compressed Watermelon Tataki.
This dish comes with Pickled Watermelon Rind, Yuzu Pearls, Watermelon Foam and Wasabi.
Our MickeyBlogger Ed said that the wasabi in this dish gave off a surprising heat. In a good way! it was refreshing and spice at the same time!
Above is a video we took of the Compressed Watermelon Tataki at Moderne.
Next up on the Moderne Food Booth Menu is the Angry Crab.
This dish starts with a Whole Crispy Soft-Shell Crab.
Adding the finishing touches are a Green Papaya Salad, Mango Sriracha Fluid Gel and a Coconut Lime Foam with Pomegranate and Mango Crushed Pearls.
Our MickeyBlogger Kristen said that this treat is a bit of mixed bag. What it lacks in flavor it makes up for in crunch. It was a bit cold by the time we tried it.
Next up is the Pan-Seared Scallops at the Moderne Food Booth.
The Scallops are served with a Vanilla-Butternut Squash Puree.
There’s also a Brown Butter Cauliflower Puree and Lime Foam.
Our MickeyBlogger Kristen said that the Scallops were flavorful but again a bit on the cold side which detracted from its awesomeness.
Rounding out the menu items is The Tropics.
That’s the name given to this Moderne Food Booth Dessert which features a trio of Lilikoi Mousse, Guava Cake and Coconut Cremeux.
We’re told that the popping pearls added some unexpected sourness to the drink.
Join us for more delectable eats and treats from this year’s Festival of the Arts Food Booth.
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