Food and Wine Festival

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A watermelon-flower
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Caribbean dessert
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Chocolate wolves
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Info...
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You can never have enough Pumpkin Caramel Mousse!!
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Good stuff!!
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Mad Ludwig said:
What happens to the booths when the F&WF is over?
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More specifically, the German Food & Beer booths sit behind Le Scoot when not in use. The Spanish booth sit just behind Ristorante Della Plaza when not being used. The Scandinavian booth gets taken completely apart almost, and the leftover box does go into storage, not sure where though. The Greece booth is used as the Vesuvius Grille. Most of the other booths are permanent structures that are used regularly as snack stands. I am interested to see where the Caribbean and Southwestern American booths get stored.
 
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Have been busy munching elsewhere, but here is finally some more "food" for thought... ;)

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*Has anyone else noticed that chicken and shrimp seem to be everywhere!?!


Germany:

- Schnitzelwich
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Simply can't get enough of this favorite.  Love it!!

- Schinken Nudel
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Feels like you are eating some really good mash potatoes with bits of ham and cheese.

- Linzer Torte
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A delicious dessert that is flaky, fruity and creamy.  Plus, bonus points for being presented like a cute little bow tie. ;)




The Caribbean:

- Jamaican Jerk Chicken
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Another pair of some good chicken legs with BBQ sauce and pineapples. :)

- Gamba Fritters
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This is the other NEW item that I keep hearing people talk about this year.  It is basically three big hush puppies with a little shrimp or two shoved inside of them.  It comes with an interesting dipping sauce and they are DELICIOUS!!  

- Tres Leche con Mermelada de Piña
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A yummy little cake with cream, pineapple, and a little cherry on top.




American Southwest:

- Fish Taco
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Stepped out of my comfort zone and gave into peer pressure for this one.  It may very well turn out to be the top seller this year, but I don't like it!  Cabbage, slaw and peppers...yuck!!  Have never really enjoyed eating those things.  The talapia was OK.  I'll stick to beef, cheese and hot sauce for my tacos.

- Chicken Mole Adobo
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This was a pair of pretty good little chicken legs in some really good chili chocolate sauce.  Wished I had a roll or something to sop up the sauce. ;)




Canada:

- Pumpkin Caramel Mousse
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I can never have get enough of what is probably my favorite dessert at the F&WF!! :)




One more weekend...stay tuned!! ;)


 
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A group of us (Zachary, Applesauce, Alpenghost, Renee, TheExpozay, and me) sampled all of the food at the F&WF this past weekend.  A full review is coming soon.  In the meantime, however, we decided that we should post a list of which dishes we would recommend trying.  

I have broken them down into three categories: Good (we recommend trying); Bad (we recommend skipping); Don't Bother (see individual caveat).



Scotland
Neeps & Tatties: Bad
Scottish Egg: Good
Shepherd’s Pie: Good
Scottish Toffee: Good



Ireland
Bangers with Colcannon: Don’t Bother (the similar sausage dish in Canada is better)
Irish Cheese Sampling: Don’t Bother (the similar cheese plate in Italy is better)



Scandinavia
Gravad Lax Rarakor: Good
Kottbullar: Good
Smorrebrod: Good
Krumkake: Good



Coffee & Crepes
Asperges et Fromage de Chevre Crepe: Don’t Bother (the mushroom crepe has similar flavors and is better executed; get this only if you strongly prefer asparagus to mushrooms)
Brie et Marmelade d’Orange Crepe: Good
Champignons et epinards Crepe: Good
Chocolat de Noisette et de Banane Crepe: Don’t Bother (too generic for this event)
Poulet Cordon Bleu Crepe: Bad



Belgium
Belgium Beer Pairing Sampler: Don’t Bother (it isn't actually paired with the beer flight)
Huis van Lum Chocolate Wafel: Bad
Wafel met Waterzooi: Good



France
Coq au Vin: Good
Moules a la Crème et a l’estragon: Bad
Steak au Poivre: Bad
Tomates Farcies a la Ratatouille: Bad
Tartelette au Citron: TBD



Canada
Cheddar & Lager Chowder: Don’t Bother (bland and greasy)
Macaroni & Cheese with Peameal Bacon: Bad
Venison Sausage & Corn Porridge: Good
Pumpkin Carmel Mousse: Good



American Southwest
Chicken Adobo with Sauce Mole: Bad
Fish Taco: Bad
Sonoran Spice Pork: Good
Chocolate Lava Cake: Don’t Bother (too generic for this event, because there was no spice)



Caribbean
Jamaican Jerk Chicken: Bad
Gamba Fritters: Good
Heart of Palm Salad: Good
Tres Leche con Mermelada de Pina: Good



Germany
Currywurst: Bad
Schinken Nudel: Don’t Bother (overcooked and bland)
Schnitzelwich: Bad
Linzer Torte: Don’t Bother (dry; not nearly as good as other deserts nearby)



Italy
Caprese Salad: Bad
Italian Cheese Sampling: Good
Italian Bites: Good
Tiramisu: Bad
Cannoli: Bad
Panna Cotta: Good



Spain
Chorizo Empanada: Good
Gazpacho con Ceviche: Good
Tapas: Good
Venera con Jamon: Good
Hazelnut Custard: Bad



Greece
Greek Dip Trio: Good
Halloumi: Good
Souvlaki Tzatziki: Good
Salata: Don’t Bother (good, but generic salad)
Baklava: Good
 
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I agree with you Alpenghost, but still, the Linzer Torte is no where near as good as last year's German Carrot Cake(which I deeply miss).
 
Alpenghost: Don't confuse nostalgia for the Austrian booth's Linzer Torte, with the quality of the dessert by that same name in Germany this year.
 
When I went to the park on Monday a few of the booths were open even though it wasn't one of the scheduled days. Went again today, and didn't see any booths open. Figured that maybe on Monday they had some food they hadn't sold over the weekend that they didn't want to go bad maybe?
 
I read the reviews and have to take issue with the "bad" rating of the Steak au Poivre (Peppered Steak). Someone stated that it was too heavily peppered, but that's what it is supposed to be. All recipes call for each steak to be coated with 2 Tablespoons of cracked peppercorns. I've had it at restaurants in New York, London and Paris, and if anything, the sample at Busch this year was on the mild side. But the Cognac & Cream sauce was spot on. It was one of the most authentic tastes I sampled. The Coq au Vin was good, but unfortunately the heavily salted potato wedges ruined that dish for me.
 
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It is worth noting two things:
1. With all the crepes, personal taste is an issue. I hate mushrooms and am not a fan of feta, so that crepe was foul to me.
2. Our initial reaction to the Chorizo Empanada was "bland!" but as it turned out it was not hot enough, at that was our fault. I enjoyed them last year as did Alpenghöst, so I was will to give them a second chance. Pipping hot is the way to have them, the heat is spot on!
 
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HunterS said:
I read the reviews and have to take issue with the "bad" rating of the Steak au Poivre (Peppered Steak). Someone stated that it was too heavily peppered, but that's what it is supposed to be. All recipes call for each steak to be coated with 2 Tablespoons of cracked peppercorns. I've had it at restaurants in New York, London and Paris, and if anything, the sample at Busch this year was on the mild side. But the Cognac & Cream sauce was spot on. It was one of the most authentic tastes I sampled. The Coq au Vin was good, but unfortunately the heavily salted potato wedges ruined that dish for me.
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That is really interesting. I guess the whole point of this kind of event is to really try things that you have never tried before, so I totally see what you mean. I imagine other dishes may have been "dumbed down" a bit in to have a more broad appeal in terms of guest's tastes.

And because I didn't say this earlier, this was probably one of the best written reviews in BGWFans' History. Thanks Nic.
 
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