SuperCaliFragilistic Awesome Disney Podcast
SuperCaliFragilistic Awesome Disney Podcast
Season 10 Top 10: 2025 EPCOT Flower & Garden Festival
In this week's Top 10 episode, we're reviewing our Top 10 picks for food at the 2025 EPCOT Flower and Garden Festival.
Listen to us on your favorite podcast platform or at these links:
Apple Podcasts: https://podcasts.apple.com/us/podcast/supercalifragilistic-awesome-disney-podcast/id1519529786
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All music for this episode is available through a creative commons license. The background music for the News segment was created by Kevin Macleod: Fuzzball Parade by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/5044-fuzzball-parade
License: http://creativecommons.org/licenses/by/4.0/
For more things DISNEY (and Disney food reviews), check out our website: https://scfadp.com
A super color, super or whatever the internal thing is.
Chris:This is the super color, fragileistic, awesome Disney Podcast, where each week we discuss, you guessed it, Disney things you
Kelli:know, things you don't know, and things you didn't know you needed to know. Well,
Chris:as Walt would say, the way to get started is to quit talking and begin doing. Oh, wait, wait,
Kelli:wait, I can do this. Okay, please stand clear of the doors. Por favor. Man tenga say. Alejarro de las puertas, welcome aboard Disney. Fam,
Chris:hello out there. Disney. Fam, this is Chris, and I'm Kelli, and so this is another of our top 10 list that we're doing here in season 10. I'm enjoying these. Me too. We've got a whole we got a whole list of top 10 ideas. Yeah, yeah. I'm liking it too. So today, just sort of to honor the kickoff this past week of the International Flower and Garden Festival at Epcot, which you
Kelli:say is in the top two of all festivals is it's not. It's a distant fourth of your distant fourth, distant fourth bananas. I'm not, I'm not, not even close.
Unknown:What's number one?
Kelli:Food Wine, okay? Food Wine. Holidays, two, holidays, Festival, the arts, is three. This is a distant four. That's
Chris:fine. You can be wrong. So here is, you're really getting like two top 10s for the price of one here, because we each are doing our top 10.
Kelli:So we'll do like both of our 10s, both of our nines, both of our eight Exactly,
Chris:exactly, you know what? And I say
Kelli:ladies first. Well, isn't that nice of you, especially
Chris:if you're so close to International Women's Day.
Kelli:Oh, you just give, give, give. Do you try? You just give, give, give. Okay, so we're starting with number 10, sure. Okay, so I'm gonna start at refreshment port for number 10, and I'm gonna get something that you say don't get, and that's going to be the poutine. It's a province poutine with herbs to province seasoned french fries, goat brie, lavender, honey, hazelnut, crocod and fresh lavender. So I don't think they've ever had a vegetarian poutine. And this one's very flowery, yeah, so this is a new dish. That's what I'm going with for number 10.
Chris:That's also what I went for number I know how weird
Kelli:is that, because you're always so against if
Chris:I had gone first, if I had gone first, yes, that being such a gentleman, right? Yeah, I would have said, despite all of my better judgment, right? I am going to try the poutine. So different. It's such a different it is. Well, also I've seen lots of videos from the festival, and every single video I've seen has said, Get the poutine to Provence. I don't know what goat Brie is. That's that's the thing that makes me want to try it. But no, I'm, I'm down for that. The issue is always the french fries that come out of the refreshment port booth. You hate them. They're not it's because they're not good. Typically they're not good. But you know what, I'm
Kelli:I've never had a poutine. This will be my first ever poutine. Oh, so
Chris:I hope it lives up even that night we made poutine here, no because we had beef covered
Kelli:it in beef gravy, right? Sorry. So my options were like french fries with cheese curds, which, I mean, not the worst thing, not bad. Cover it in ranch and I'd be happy. But still, like,
Chris:Yeah, I know I couldn't believe it myself when I did it.
Kelli:Okay, all right. Well, number nine, what's your number
Chris:nine? Okay, my number nine is that beach grub, which is a new boot this year. Okay, the s'mores bar. See this?
Kelli:I saw that that's adorable, a fudge
Chris:brownie with dark chocolate toasted like, I think it's a fudge brownie covered in a dark chocolate ganache. Then that is covered with toasted meringue, yeah, and then and that is dusted with smoked graham cracker that's new this year. It's 550 and I seen it a lot on the videos also. And people are like, you don't think much about a smoked graham cracker. You know, dust it until you've had
Kelli:it. Yeah, no, I saw that one. That's not my number nine. It's not even on my list, but I did see it. It looks good. My number nine is at the funnel cake booth, okay? And I'm getting the peaches and cream funnel cake, yeah, with powdered sugar, vanilla ice cream, peaches whipped cream, cobbler, crumbs and a cinnamon bourbon caramel sauce. Yeah,
Chris:here's something that I saw that I almost went there, and here's why. Okay, I. Ink, peaches on a funnel cake is this has been overlooked for centuries. Oh, it's next level. Brilliant. Yeah, absolutely. You wouldn't think it would be overlooked, but I don't, I don't, I don't remember ever previously saying peaches on a funnel cake. But peaches on a funnel cake is serious. It might be the best option for a funnel cake and fruit. Yeah,
Kelli:absolutely, 100% All right, okay, so number eight, number eight, you mean to go first. You go first this time. Okay, so I hit France at this point, and number number eight for me is, is my usual beverage in France, which is the La Vie en Rose frozen slush. This has vodka, gray goose, La Ronge, Saint Germain, elderflower liqueur and a white and red cranberry juices. Yeah, so I'm gonna have the La Vie en Rose for my number eight. Remember when we made that at home? I remember it was really good. I remember that I don't think we use gray goose,
Unknown:La Ronge. We certainly did use gray goose.
Kelli:Okay, well, you made it. So did make I
Chris:believe you. We still got the we've never again used the elderflower liqueur. We still got it. Yeah, uh, okay, my number eight. That's what we're on, right eight? Yep, is that brunch cot? I saw that? Okay, I'm going with the fried cinnamon roll bites with cream cheese frosting and candied bacon. Okay? For 525,
Kelli:yeah. I mean, so you didn't do the shrimp and grits. I
Chris:did not do the shrimp and grits. We'll find out later. You know why?
Kelli:Probably Ah, okay, all right, interesting. Number seven, I'll
Chris:go with number seven, yep, at Citrus blossom. I love a lemon dessert anyway, so I decided to go with the lemon tart with lemon canned blood orange fluid gel, Aqua fiber meringues.
Kelli:Look at that, which wisps with whoever thought, let's just whip the hell out of some chickpea juice and see what happens. And
Chris:raspberry powder, this is all plant based, and it's five bucks, and it's new this year. I like a lemon tart. I like lemon curd.
Kelli:You do you like a lemon dessert? That one I thought was interesting because of the blood orange fluid. I think it's like, I was like, what is that? It's not blood orange juice gel.
Chris:It's a fluid gel.
Kelli:Fluid gel. Yeah, I don't think so. I don't know what. I don't think fluid. Did like the word fluid. I don't like the word I don't like the word fluid. I need it. I don't want the word fluid in my dish.
Chris:Well, um, well, I don't typically, you know, they could have
Kelli:just had a blood orange gel. Okay,
Chris:right? Well, I and, you know, I'm gonna give the aquafaba meringues a try too, but it's mainly about the lemon curd. Okay, good for
Kelli:you. I'm still in France, and here is where I'll be having the beignet caramelize for rare creme, vanilla glass, caramel flour de cell. This is a caramelized beignet filled with vanilla cream and glazed with caramel flour to sell for those of you who do not speak French, and so that's what I'm going to have. Yeah,
Chris:yeah, that was a mistake, but that's okay, whatever
Kelli:caramel beignet is never a mistake. I've
Chris:had it and it's it's more like a donut. It's more like, don't, do not.
Kelli:Yuck, my Yum, with your orange blood fluid.
Chris:Out of order. But I do see now how, if you get those words out of order, it's even worse. Orange blood. Fluid is bad. That does not sound good. That's not
Kelli:good. Oh, what's your number seven? Oh, was that I went? I thought I went first. Did you go first on that? I'm all out of whack. What was last one you did? The fluid, the lemon curd. The curd. Okay, all right, so then number six, and I'm first number six, I'm still at France, where I'm having the croissant off Fromage de chere herbs at Ali roti. And again, for those of you who don't speak French, that is a croissant with goat cheese, herbs and roasted garlic.
Chris:Thank you. Thank you for those of us that don't speak to French like you do,
Kelli:right? I'm helpful. I'm helpful. So what was your number six?
Chris:I decided to go with the conch. This is a Florida fresh the conch fritters with key lime aioli that's new this year. It's$6.50 and I just want to have comforters again. If
Kelli:you hadn't gone for those, I would have, I would have been devastated.
Chris:I mean, with Kelli mayoli too, right? Come on, I'm so that's one more. It's like somebody said, What dish should we make for Chris? I know. And at 650 I'd probably have six of those. Okay, I did. I did have one honorable mention. It was the strawberry shortcake there. But okay, all right, I don't think we're doing honorable mentions. Well, I just threw it in there without asking, Okay, what's yours? My number
Kelli:six was the croissant. All from our day Chevre. You're struggling. You're struggling to follow the way we're doing this. Yeah, if you had numbered them, then you would know. Okay, so number five, you do? Number five first.
Chris:Okay, Hardin de fiestas in Mexico. Okay, I'm going with the taco de Camaron, the crispy tempura, battered shrimp and a flour tortilla with dried hibiscus flowers and chipotle aioli that's new this year for eight bucks. Kind of expensive for Mexico. I think I remember them being fairly not, you know, you know cheaper, but it does have shrimp. So, so, yeah, but I'm going with that for my number, whatever number we're at five,
Kelli:I'm going to farmers feast in communicore Hall. Okay, so farmers feast in communicore Hall has two separate menus. They have a springtime menu, and then they have a summer solstice menu. Cool. I love it that they do that. So my number five is from the springtime menu, and that is a warm corn cookie with sweet corn, soft serve, brollet corn, lime zest and white chocolate.
Chris:Wow. There's a lot going on there. There's a lot going
Kelli:on. But I think sweet corn is underrated in desserts, and so I'm interested in the sweet corn, coughs, cough syrup. You know, where my head is. I'm interested in the sweet corn soft serve, but also the warm corn cookie. Those. Those looked good. It
Chris:reminds me of that episode of Great British Bake Off when shabiro made that corn
Kelli:the corn cake, the corn cake, yeah? And Paul didn't like it, but I think Prue embraced it.
Chris:I think so too, and, and I love this idea that they've got it with the lime zest, but also the chocolate. Yeah,
Kelli:white chocolate. Sweeter.
Chris:Okay, okay. So, yeah, you're next for number four.
Kelli:Okay. So number four, I'm in World Showcase at the honey bee Stroh menu at the honey bee stro, I'm gonna have the honey glazed cauliflower with honey roasted carrot puree, a wild rice pilaf, spring vegetables, honey blistered grapes and a sunflower brittle.
Chris:Yeah, like I saw that, and I thought, this has every opportunity to be her number one. It's
Kelli:not my number one. And so there you go. You can see how high the bar is for number one, for sure, but I really got pretty excited about the honey bee stroke.
Chris:I did too, but not for number four, not for number four. Okay, what's your four and number four, I went to Magnolia terrace where I can get the bananas foster bread pudding with rum caramel sauce for $5 I love a bread pudding. Yep, I know you do. I love bread pudding, especially if they make it without raisins. Yeah. And this is a Bananas Foster, which, okay, let's light some bananas on fire with a little bit of liqueur.
Kelli:And, yeah, yeah. You remember that time we went to a restaurant in Charlotte. I wanted to get through this one, so they bring the bananas foster to the table. And you wouldn't let me get it because you thought I because you thought I was fat. You remember? Do you remember that the
Chris:very first time that we celebrated your birthday together, the first within the first three months of us dating, and you called me fat? I did not. I made you a cake at home. I had already with my own hands, made you a cake at home, and there were people at home waiting to surprise you to eat the cake together. And I thought that if we got the bananas Fauci table side bananas foster it would mess up the cake. The cake this one
Kelli:way street, one way street, just seeing me all the time,
Chris:the literal, dozens of people that might be listening to this episode.
Kelli:I'm telling you what that waiter will never forget it. And no,
Chris:he won't. He was. His face was aghast.
Kelli:He won't let me get it because he thinks
Chris:I'm fat, just right off, right off the top. He was not believe but he just
Kelli:heard and what did you do? You went and married me. Lots of bad decisions. Oh,
Chris:lord. Okay. Number three, All right, ready. I am now going to the refreshment outpost. So this is that little we usually skip the refreshment outpost, okay, but they've got a Jamaican beef patty featuring impossible beef with spicy papaya syrup. I. I saw that's new this year, 675, let me tell you something Okay, on the cruise ship that we just recently were on, I didn't get seconds of a lot of the things that we ordered at our Oh, but you did the Yeah, but I did of the empanadas because it was so doggone good that
Kelli:Jamaican beef is impossible, right? It
Chris:is impossible this festival, yes. Well, then on that cruise ship, we went to Jamaica, and Julie and I got off, and we were walking around little shops out there, and they had a boot there that had Jamaican beef patties out there. I didn't get one because we had just had breakfast, but I've been thinking about those empanadas and Jamaican beef patties ever since. So when I had the chance to virtually eat one you can virtually, I virtually got it all right, that's my number three. Okay,
Kelli:my number three is at the swirld showcase. Okay, this is between World Showcase and imagination pavilion. This is a liquid nitro honey mosque, mascarpone cheesecake with fresh honey, granulated honey and honey Mead, blueberry compote, right? So, this is a thing where, when you look at it on the plate, like the the Nitro makes it look smoky. Oh, you know, it looks like they just took it out of nitrogen, right? Yeah. So it looks really cool. Now, I want to be clear again, this is not from the honey bee stroke, but I've got a honey theme going. Do have a honey theme going? And so that's my number three. Is that the mascarpone cheesecake. Okay, the liquid nitro honey, Marsh Coney cheesecake, sweet, Okay, number two, for my number two, I'm going to the citrus blossom. Oh yeah, which is in Odyssey, okay. This is citrus baked brie with an orange lemon marmalade, limoncello macerated blueberries and spiced Marcona almonds. So, yeah, so I will say again, I don't think we macerate enough things. And so I was really excited about the limoncello macerated blueberries. Yeah,
Chris:you know, again, that's a perfect example of one of the dishes that people might just walk past. But there's so much going on with it, lot
Kelli:going on with that. Lot going on. Okay, what's your two? My
Chris:number two, I'm back at the honey bee strobe. I'm going wild for the chicken and waffles, the crispy chicken and honey, sweet cornbread waffle. Yeah, I saw that cornbread waffle with whipped honey butter and spicy honey.
Kelli:We could make a cornbread waffle. That would be very doable. It would be very
Chris:doable, but you haven't done that yet. Haven't done it? No, I mean, you could, I
Kelli:could, yeah, cornbread specialty of mine.
Chris:It is a specialty of yours. So interesting. What are we doing here? I'll stop down at the Chick fil A. It's interesting. I'll get some chicken, because that's not a specialty. Seven Bucks for that, by the way, the honey Bistro,
Kelli:okay, all right, what's your number one? All right, that's where we are. Number one,
Chris:one, we are back to the beach. GRUB, okay, which is new this year. That's where I got the s'mores bar. To start this list. I'm finishing this list. Number one is the seafood bake with shrimp and mussels and clams and Dooley sausage and red potatoes and corn on the cob.
Kelli:Is that why you didn't get the shrimp and grit? Yes, okay, just too much. Just too much. Okay, yeah,
Chris:personalized butter and a white wine broth and a grilled piece of sour dough for 850 that's a pretty good deal for 850 I think so. Man, that is like a solid 850, I mean, when I see something like that, that mean different seafoods. I just, I just cannot
Kelli:same, same,
Chris:see now you market Tory. You're being real mockatory about it. But, man, shrimp, muscles, clams, sausage, yeah, yeah. Oh, my favorite things for seafood person,
Kelli:it's absolutely so my number one is back at the farmer's feast in communicore Hall this time for the summer solstice menu. And I'm gonna have the heirloom tomatoes and fresh mozzarella with shallot vinaigrette, sourdough croutons, pesto, micro basil and balsamic pearls. That's what made it number one. That's right, I love a good boba, and now you have given me balsamic pearls that took it over the edge. That's what put it in number one.
Chris:I gotta tell you, you could, you could put balsamic pearls on literally anything. Thing I said on this list,
Kelli:yeah, you would have
Chris:be for it,
Kelli:except for this one, because it's covered in heirloom tomatoes. I
Chris:mean, they ruined it with that, with the heirloom tomatoes, yeah, any kind of tomatoes like
Kelli:I hear you, yeah? So that's my number one, balsamic
Chris:pearls. Balsamic pearls is strong. Yeah. I
Kelli:think it's interesting. I think it's interesting that we had only one that was the same. I'm honestly surprised we had any, yeah, but I do think it's interesting that we
Chris:had one and it was the poutine that I get, literally floor. I'll be honest, I was a little surprised how hard it was for me to come up with with 10 that I would like? Yeah, I gotta add those 10, right?
Kelli:Same, which is why I would like to say again that the Flower and Garden is a distant force. Well,
Unknown:we'll do this again
Kelli:for the food and wine, and we'll struggle. I will absolutely struggle. I will too. I will struggle. There'll be so many honorable mentions. You won't know what to see, because
Chris:there'll be so many Yes, yeah, yeah, well, you screwed up with that vignette. Anyway, folks, you know, it's not overrated, though. Our podcast, if you love it as much as we do, run out to wherever you get your podcast, hit a five star review there, and if it allows you to make a an actual review, do a five star rating. If it lets you do a review, put one of those in there. That's gonna bring more people to the
Kelli:show. Absolutely. And if you're looking for more things Disney, visit SCF, adp.com, that's s for Super, C for Kelli, F for fragileistic. A for awesome, D for Disney, P for podcasts. That's
Chris:right. Join us next week when we talk about who knows, because we don't make these things up until the Boling week, and join us on the socials, on Instagram, at SCF, ADP, we would love to have you join us in the conversation, and with that, we will see you real soon. You.