Busch Gardens’ Food & Wine Festival 2014: Menus and Pictures

Busch Gardens’ second annual Food & Wine Festival is going on now through June 29 on Fridays, Saturdays, and Sundays. Guests at the Williamsburg, Virginia theme park can purchase sample-size portions of native food and beverage items from a variety of countries and regions.

Most of last year’s culinary regions have returned. Austria is one that did not return, however, several of those selections have been incorporated into Germany’s menu. Voted on by Facebook fans, the Caribbean and the American Southwest are all new for 2014.

To start tempting your tastebuds, here are a few photos of the tasty treats I’ve sampled as well as menus of food, wine, beer, and dessert selections served at the kiosks located around the park.

American Southwest

• Chicken Adobo with Sauce Mole – Southwestern marinated chicken with chili chocolate sauce
• Fish Taco – Chili-spiced tilapia with red cabbage slaw, pico de gallo and cilantro lime sauce
• Sonoran Spice Pork – Spice-rubbed pork tenderloin with jicama-chayote slaw and sweet pepper salsa
• Chocolate Lava Cake – Fudge brownie cake with molten Ancho-spiced chocolate filling
• Beer – Harpoon UFO Big Squeeze Shandy, Shiner Bock, and Sweet Josie Brown Ale
• Wine – Bloom Riesling and Rockbridge Pinot Noir

Belgium

• Belgian Beer Pairing Sampler – Belgian-style chocolate with orange essence, coriander toasted hazelnuts and Edam cheese
• Huis van Lum Chocolate Wafel – House of Lum’s rich, chocolate walnut brownie waffle with berry compote
• Wafel met Waterzooi – Belgian yeast waffles, topped with chicken stew
• Beer Flight – Leffe Blonde, Hoegaarden, Stella Artois, and Wittekerke

Canada

• Cheddar and Lager Chowder – Sharp cheddar and Canadian lager chowder eith smoked paprika oil
• Macaroni and Cheese with Peameal Bacon – Creamy mac and cheese with cornmeal-crusted Canadian bacon
• Venison Sausage and Corn Porridge – Wood-fired venison sausage and creamy polenta with apple cider and caramelized onions
• Pumpkin Caramel Mousse – Spiced pumpkin mousse with caramel, topped with maple syrup
• Beer – Buckshot, Moosehead, and Wyder’s Dry Pear Cider
• Wine – Chateau Lagrange Red Bordeaux, Ice Wine, and Louis Laurent Vouvray

Caribbean

• Jamaican Jerk Chicken – Jerk-marinated chicken drumsticks with guava barbecue and grilled pineapple salsa
• Gamba Fritters – Caribbean fried shrimp dumpling with pickapeppa dip
• Heart of Palm Salad – Palm hearts with black beans, shrimp, and citrus cilantro vinaigrette
• Tres Leche con Mermelada de Pina – Sweet cream cake with pineapple marmalade
• Beer – Red Stripe
• Cocktails – Frozen Bushwacker and frozen Caribbean Sunset

Ireland

• Bangers with Colcannon – Irish sausage with potato cabbage casserole and Guinness brown sugar gravy
• Irish Cheese Sampling – Sage Derby, Blarney Castle Cheese, and Dubliner Cheese with apple-raisin chutney and cream crackers
• Beer – Guinness, Magner’s, and Smithwick’s

France

• Coq au Vin – Red wine-braised chicken stew with rosemary roasted potatoes
• Moules a la Crème et a l’estragon – Mussels, simmered in tarragon cream with a toasted baguette
• Steak au Poivre – Peppercorn-crusted beef sirloin with brandy cream sauce
• Tomates Farcies a la Ratatouille – Tomato stuffed with roasted vegetables and topped with parmesan bread crumbs with extra virgin olive oil
• Tartelette au Citron – Lemon tartlet with fresh raspberries
• Beer – Kronenbourg 1664
• Wine – George duBoeuf Beaujolais-Villages and Louis Bernard Cotes de Rhone
• Cocktails – Sparkling Raspberry

Germany

• Currywurst – Knockwurst with curry-spiced tomato ketchup and roasted potatoes
• Schinken Nudel – German-style noodle, baked with cured ham and cheese
• Schnitzelwich – Pork schnitzel slider with sliced lemon and caper sauce
• Linzer Torte – Traditional pastry of spiced cookie crust with ground nuts, lemon zest, and raspberry filling
• Beer – Konig Pelsener and Paulaner
• Wine – Affentaler Pino Noir Spatburgunder Rose and White Hall Gewurztraminer

German Beer

• Beer Flights Option 1 – Beck’s, Bitburger, Kostritzer, and Spaten Optimator
• Beer Flights Option 2 – Devils Backbone Brewing Company’s Schwartz Bier, Finch’s Beer Company’s Secret Stache Stout, Heritage Brewing Company’s Kings Mountain, Wild Wolf Brewing Company’s Blonde Hunny

Greece

• Greek Dip Trio – Roasted garlic hummus, Pasta elias (kalamata olive puree), and Tirokafteri (feta dip) served with pita chips
• Halloumi – Griddled Greek cheese with clover honey and crushed pistachios
• Souvlaki Tzatziki – Marinated roasted pork and sweet pepper skewer with cucumber, dill, and yogurt sauce
• Salata – Traditional Greek salad with lemon oregano vinaigrette and crispy pita chip
• Baklava – Sweet pastry with nuts and honey between thin crispy filo pastry layers
• Wine – Elios Mediterranean Red and Elios Mediterranean White
• Cocktails – Ouzo

Italy

• Caprese Salad – Fresh Mozzarella, grape tomatoes, and spring mix tossed with Italian vinaigrette
• Italian Cheese Sampling – Asiagon, fontina, gorganzola, and caprino fresco
• Italian Bites – Prosciutto-wrapped asparagus, tomato basil bruschetta, goat cheese-stuffed dried plums
• Tiramisu – Italian parfait with sweetened mascarpone cheese, layered with espresso-soaked lady fingers
• Cannoli – Crispy pastry shell, filled with sweetened ricotta cheese and chocolate chips
• Panna Cotta – Vanilla cream pudding, served with strawberries
• Beer – Peroni Nastro Azzurro
• Wine – Enza Prosecco and Octave Vinho Verde
• Cocktails – Limoncello

Scandinavia

• Gravad Lax Rarakor – Cured salmon on a potato pancake with sweet mustard and dill sauce
• Kottbullar – Swedish meatballs braised in cream sauce with lingonberry jam
• Smorrebrod – Open-faced roast beef sandwich on dark rye bread with horseradish and pickled red onions
• Krumkake – Norwegian waffle cone cookie, served with hazelnut cream and tart berry pudding
• Wine – Ingleside Cabernet Merlot and Ingleside Chardonnay
• Cocktails – Frozen Dirty Shirley

Scotland

• Neeps & Tatties – Roasted turnip and potatoes with carrots and chives
• Scottish Egg – Breaded, sausage-wrapped hard-boiled egg with sweet and spicy mustard sauce
• Shepherd’s Pie – Lamb, stewed with port wine and rosemary, topped with a mashed potato crust
• Scottish Toffee – Fudge-like toffee with almonds and chocolate
• Beer – Angry Scotsman and Crabbie’s Ginger Beer

Spain

• Chorizo Empanada – Spicy pork sausage pastry pocket with cilantro lime cream
• Gazpacho con Ceviche – Chilled tomato cucumber soup with citrus-marinated shrimp, scallop, ham, and cucumber salad
• Tapas (small bites sampling) – Paprika-roasted Marcona almonds, Marinated olive medley, and Manchego cheese with Membrillo-quince paste
• Venera con Jamon – Scallop wrapped in cured ham with saffron rice and romesco sauce
• Hazelnut Custard – Spanish flan custard with ground hazelnuts
• Cocktails – Pancho Sangria

Coffee and Crepes

• Asperges et Fromage de Chevre Crepe – Asparagus and goat cheese crepe with balsamic glaze
• Brie et Marmelade d’Orange Crepe – Brie cheese and orange marmalade crepe with whipped cream
• Champignons et epinards Crepe – Roasted mushroom and spinach crepe with feta cheese and balsamic glaze
• Chocolat de Noisette et de Banane Crepe – Crepe stuffed with hazelnut-chocolate spread and bananas
• Poulet Cordon Bleu Crepe – Braised chicken and ham crepe with Swiss cheese and dijonnaise sauce
• Beer – Kronenbourg 1664, Stella Artois
• Wine – Casteggio Moscato, George du Boeuf Beaujolais-Villages, and Louis Bernard Cotes de Rhone
• Cocktails – Frangelico
• Coffee – Starbucks brand coffee selections

All selections are in sample-sized portions and range in price from $4 to $7. You can read more about Busch Gardens’ second annual Food and Wine Festival by clicking right here. Bon Appetit!

There’s also lots of other cool food-related fun going on around the park, including this …

Disclaimer: The author is an official Ambassador Blogger/Thrill Chaser for Busch Gardens Williamsburg. All opinions expressed herein are strictly those of the author.