Disney Chefs Share Behind the Scenes look at Disney’s Flower & Garden Festival Menu

Behind the Scenes look at Disney’s Flower & Garden Festival Menu

We recently had the unique opportunity to dive into the culinary magic behind Disney’s Epcot International Flower & Garden Festival, sitting in on a fascinating discussion panel with the talented minds shaping its delectable menu. Led by Coral Rodriguez-Lipstein, the panel featured Disney Executive Chef Daniel Sicilia, Chef de Cuisine – Pastry Amanda Lauder, and Food & Beverage Project Manager Chelsea Florig, offering a glimpse into the meticulous and passionate process of creating festival favorites.

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One of the most intriguing aspects of the discussion was the timeline for innovation. How far in advance does the culinary team begin crafting these seasonal sensations? The answer was immediate and insightful: they’re constantly evolving. “We start looking at concepts and dishes right away from guests’ responses,” Chef Sicilia explained. Immediately following the festival’s March 5th launch, the team analyzes feedback, identifying what resonates and what needs refinement.

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A vital tool in their creative arsenal is a whiteboard, serving as a canvas for brainstorming and concept development. Ideally, the team aims for a year’s lead time, allowing them to align with park events and emerging food trends, all while infusing that signature Disney magic into beloved flavors.

The panel highlighted the ever-changing Farmer’s Feast booth, a testament to Florida’s seasonal bounty. This year, guests can look forward to a rotating menu, showcasing the freshest ingredients. The Early Bloom Menu (March 5 through April 5) promises delights like the new Blueberry Crumble Cake with blueberry-lemon zest soft-serve and compote, and the Grilled Asparagus with pancetta bacon and truffle-sherry vinaigrette. They also featured the Scallop with spring pea risotto. Expect to see Florida blueberries and corn featured through out the changing menu.

Chef Amanda Lauder sparked particular excitement with a sneak peek at a unique dessert: the Warm Corn Cookie. This isn’t your average cornbread; it’s a culinary reinvention featuring sweet corn soft-serve, brûléed corn, lime zest, and white chocolate. This innovative twist on a classic is undoubtedly a must-try for festival-goers.

The team’s passion for food was palpable, with stories of constant tasting and testing. “We’re always eating,” Chef Amanda laughed, emphasizing the importance of firsthand experience. The process begins with the theming of each food booth, followed by a careful selection of dishes that complement the ambiance. They also focus on creating cohesive flavor profiles, ensuring that beverages and dishes harmonize perfectly. This collaborative approach, with constant communication and feedback, ensures that every element of the menu contributes to a memorable culinary experience.

The panelists also explained how crucial it is to consider the beverage pairings with each dish, making sure to have open communication between the chefs and beverage teams to make sure everything works together in unison.

I asked the team how long they have been with Disney and and what their all time favorite dish or dessert they had a hand in creating.

Chef Daniel will be celebrating his 21st year with Disney on March 6 and started with the Disney College program and worked at Epcot as his first Disney job. He spent a lot of his career at California Grill at Disney’s Contemporary Resort. His favorite dish he created was a Braised Beef Wonton dish with onion, pickled lettuce root, garlic chilli oil and says that it showcase elements of his personality being spicy, sweet and salty! Incredible!

Chef Amanda will be celebrating her 20th Anniversary with Disney and she also started with the college program. Chef Amanda opened the Ganachery, which is the chocolate shop in Disney Springs that opened back 2015, and most of the items sold there were her creations! She is most proud of her hand in making the Chocolate Hot Cocoa Olaf, the Ganachery Smores, and the beautiful breakable Chocolate pinatas! Amazing!

Chelsea Florig, Food & Beverage Project Manager will also be celebrating her 20 year anniversary with Disney this May. She too got her start with Disney as part of the Disney College program. She has been in food and beverage for about 15 years, and was on the opening team for Festival of the Arts. Her proudest moment was having the accomplishment of opening the festival in a short 2 months time, being able to bring a concept into reality with the opening of the incredible Festival of the Arts. Incredible!

It’s clear that the creation of the Flower & Garden Festival menu is a labor of love, a blend of culinary artistry, meticulous planning, and a deep understanding of guest preferences. This behind-the-scenes look has only heightened our anticipation for the festival, and we can’t wait to sample the fruits (and vegetables) of their labor.

Special thanks to Chef Daniel Sicilia, Chef Amanda Lauder, Chelsea Florig, and Coral Rodriguez-Lipstein for their time and insightful interviews. Their dedication and passion for culinary innovation truly shine through, and we are grateful for the opportunity to share their story! We’ll see you at the Flower and Garden Festival March 5th!