Share This!The 2016 Epcot International Food and Wine Festival is finally here! I was lucky enough to spend festival kick-off day sampling every (yes, I tried them all!) new and modified dish at the festival this year, to see which dishes were must-dos or must-skips for all of you. Here you’ll find photos and my thoughts on all of these new items, organized as you travel around the world (in the same order they are listed in the festival passport). Below my reviews, you’ll see a few hot takes – I’ve ranked all of these new items based on whether I’d try them again this festival season. As always, click on any photo to see the larger version of each dish. Don’t forget, you can check out full menus and prices from every booth here to start your planning now.The DishesCraft Beers: Piggy Wings – Fried Pork Wings with Korean BBQ Sauce and Sesame Seeds ($4.25)Sticky, sweet, and sour, these are definitely good BBQ wings, but you’ll only get to taste two of them per order. Perfect with a beer (or three in a flight), these are worth the purchase if you need a snack to munch on while enjoying a little free air conditioning, but I wouldn’t make a special stop here just to try them.The Chew Collective: Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese ($5.00)At the end of the day, this dish is exactly as billed: it’s a few pieces of grilled steak on a salad. The apricots and feta bring some necessary freshness and texture, but ultimately, this dish needed a sauce to make it all come together. Kids who like plain steak may want to steal a bite from mom and dad on this dish.The Chew Collective: Peanut Butter and White Chocolate Mousse with a Caramel Drizzle ($5.00)This dish tastes exactly like someone crushed up a package of Nutter Butters (which is definitely a good thing, to me). Rich and slightly salty from the peanut butter, the white chocolate and caramel provide a bit of offsetting sweetness. Everyone (who can eat this) will love this dessert, and though it’s a small portion for the price, it’s worth a shot.Greenhouse Guru: Heirloom Tomato Salad with Goat Cheese, Aged Balsamic Vinegar, and Micro-Basil ($4.00)A very simple salad, this seems like an easy skip, but there’s not much better on earth than a really good quality tomato. Here, some really good tomato slices come drizzled in a sweet and tangy balsamic with even more really good tomatoes on top. It’s not fancy, but if you’re looking for fresh, this will do nicely.Greenhouse Guru: Duck Confit with Creamy Polenta and Fire-Roasted Salsa ($5.25)Very rich, as expected with the confit (even a small portion), this dish is a good intro into a luxury food that tends to scare people away when they see it on a menu. No reason to run here, as the sweet tomato salsa and cheesy and decadent polenta create a solid (tiny) meal.Greenhouse Guru: Chilled Tomato Gazpacho with Lump Crab Meat ($4.50)The gazpacho (cold soup!) here is a little salty and very peppery to me, but overall, this makes for a super refreshing dish on a hot day (which you’re bound to encounter during the course of Food and Wine). The crab meat on top was notably good quality, but very small pieces. Given the fresh factor alone, I’ll definitely end up trying this one again.Chocolate Studio: Ghirardelli Chocolate Raspberry Torte ($4.00)A big portion for a dessert, all things considered, this is easily shareable for a whole family if you plan to snack around the world. A rich ganache made of very high quality (not grainy, or too sweet) chocolate tops raspberry preserves in a suitable chocolate crumb crust. There’s nothing terribly original or earth-shattering here, but it’s a solid dish, nonetheless.Chocolate Studio: Red Wine Chocolate Truffle ($4.00)You might scoff at the portion size here (it’s about the size of a quarter), but this rich bite is full of flavor. Adults in any group should check this one out – it’s perfect if you’re too full at the end of a long day of Food and Wine-ing for a full dessert, and has just enough red wine flavor to make it a little different than anything else you’ll try around the world.Wine & Dine Studio: Seared Scallop, Truffled Celery Root Puree, Brussels Sprouts, and Wild Mushrooms ($5.50)I had high hopes for this one, but was disappointed with a chewy scallop and a rather bland puree at the base of the dish. The veggies accompanying the dish were nicely sautéed, but the whole plate needed a dash of salt, and to my palate, a wine-based sauce for some sweetness (ironic, considering I was at the Wine & Dine Studio). I’ll chalk the chewy scallop up to first-day jitters (and a slow booth with tons of food sitting out waiting for guests), but the rest of the dish just didn’t wow me.Wine & Dine Studio: Pork Tenderloin with Cannellini Bean Ragout and Zinfandel Reduction ($5.00)The pork tenderloin on this dish was very nicely cooked but lacked seasoning, with only a tad bit of sage and salt coming through. The bean stew was smoky and packed with fresh tomato flavor (slightly more acidic than a tomato sauce), but was ultimately a little salty and grainy. It’s no easy feat cooking pork so nicely in such circumstances, but nothing here is drawing me back to try it again soon.Wine & Dine Studio: Trio of Artisan Cheeses ($5.00)Another solid plate again this year, with a change to the blue cheese compared to last year (along with a few of the accompaniments). The Statesboro Blue is a bit funkier than many blue cheeses, but lovely alongside the cinnamon-coated candied walnuts. The Karst Cheddar now comes with a fig compote instead of honey, still sweet but a bit more of a substantial texture, which was welcome. The dried cranberry bread works as the perfect delivery vessel for the smooth La Bonne Vie Goat cheese (and whatever leftover compote you might have… not that I did this.).Islands of the Caribbean: Jamaican Beef Patty ($4.75)One of the best bites of the day for me – the bright yellow exterior hides a rich and aromatic beef stew jam-packed with spices (not spicy hot, though). Though two to an order seems small, they really are addictive, and perfect for a snack. I’d easily order these again over the beef empanadas in Patagonia, and I can’t wait to try them again on a return trip to the festival.Islands of the Caribbean: Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions ($4.25)The pulled pork here was mild, almost to the point of bland, missing that traditional mojo garlicky punch. I didn’t love the mushy rice and beans, but this will be a winner with picky eaters – simple flavors that won’t overwhelm the palate.Islands of the Caribbean: Pescado con Coco: Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce ($4.75)Fresh off the griddle, this grouper was well-seared, nice and flaky with a subtle flavor. The pigeon pea and olive-speckled yellow rice had a ton of savory flavor, with the slightly sweet coconut sauce tying the whole dish up with a bow. I didn’t expect to love this too much, but it was a new festival favorite for me.Islands of the Caribbean: Quesito – Puff Pastry with Sweetened Cream Cheese and Guava Sauce ($3.75)A little dense and lacking cream cheese filling, this was still a tasty dessert given all the flaky layers in the puff pastry and the sweet guava sauce. Everyone will love this dessert (rightly so, as it’s not too sweet), especially if you’ve never tried one of these delicious treats, but if you have tried it, you may want to skip it in favor of something else.Islands of the Caribbean: Caribbean Sangria ($4.50)This… wasn’t my favorite. It tasted a little like cough syrup to me, and for a typically small pour, I would save my money for any one of the other great wines and cocktails around the world.Greece: Loaded Greek “Nachos” – Pita Chips, Meatless Sausage Crumbles and Vegan Tzatziki ($4.50)I definitely applaud the festival for adding a wholly vegan option that’s not dessert to one of the booths – ever since the loss of the Terra booth, it’s been tough to find something that everyone can enjoy. This dish may not fit, though – the sausage crumbles were great (you likely won’t notice they aren’t real meat) but the tzatziki isn’t so much a sauce as it is crumbled cheese that’s not melted, so the texture’s a bit off. I did appreciate the olives and onions on this to offset all the heavier flavors, but I think this was a one and done for me.Greece: Oikos Greek Yogurt Vanilla Cake Soaked in Ouzo with Yogurt Whipped Cream and Pistachios ($3.50)A buttery vanilla cake (a little too firm for my taste) takes on only a slight licorice flavor from the ouzo here – but be advised, if you aren’t a fan of the twang that greek yogurt has, you will not love this dessert, as it’s present in every bite. The slight sourness comes from both the cake and the whipped cream on top of the cake, which I liked, as it kept the whole dish from being too sweet. Not a decadent dessert by any stretch, but if you’re looking for something on the lighter side, this will do just fine.Desserts and Champagne: Hard Soda Float with Vanilla Soft-Serve (alcoholic) ($6.00)I chose the Sprecher Hard Cherry Cola for my float here, not expecting much, honestly (other options for the alcoholic version are root beer or orange soda). At first sip, it tasted a bit like a diet cherry coke float, not too alcohol-forward, which was a good thing on a hot afternoon. The vanilla soft serve tends to be a little too sweet here, and while it’s not the best value for the price, it’s a fun novelty that was worth a shot. I found myself liking this more and more after every bite, and though I’m not sure the alcohol really would’ve had any effect on me, it was a decent float.Farm Fresh: Chicken and Dumplings – Stewed Chicken with Mushrooms and Spinach ($4.75)Fluffy, true dumplings were a nice surprise in this dish, but all in all, it’s a pretty bland dish. I could’ve used another infusion of chicken broth (or just plain salt) into the sauce, and a bit more texture to the otherwise mushy vegetables. A few pieces of chicken float through this dish, but not enough to make it a substantial bite. This may be a winner with kids or picky eaters, but I’d say it’s a solid skip for anyone with more sophisticated palates.Farm Fresh: Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette, and Toasted Walnuts ($3.75)As far as salad and fresh options this year, this is a definite good choice. The pickled beets have that lovely sweet and sourness to them, with two different kinds (and as a result, textures) at play. The herbed goat cheese is very herbaceous (I detected a lot of dill, of which I’m not a fan, but it worked here). And the earthy, sweet walnuts capped the whole thing off with a bit of crunch. Not the most inventive, but a good gateway dish to try beets if you’ve always been scared away by them.Mexico: Barbacoa Enchilada – Corn Tortilla filled with Beef Barbacoa covered in Oaxaca Mole ($5.50)Run, don’t walk, to try this new dish. Mexico’s normally a pretty solid booth, but the tacos have never been mind-blowing to me. This will be my new “I need dinner after work and can only stop at one Food & Wine booth” dish. The beef was a great texture, not too stringy, and slightly spicy but not enough that it’ll burn your face off. The real star, though, is the mole sauce – bitter chocolate and bite-y cinnamon are present here, but the acidic peppery base also comes through. I tried this near the end of my long day at Food & Wine, and even after sampling all of the dishes in this post, I wanted to finish this one.Mexico: Flan de Chocolate Abuelita – Mexican Chocolate ($3.95)I mentioned in my preview post that Mexico always wows with the dessert option, and they really stepped it up this year. I’m still sad over the loss of the corn cheesecake, but this flan definitely makes up for it, and then some. A little dense at first glance, this chocolate custard with hints of cinnamon and a slight kick of spice is indulgently rich, even before your spoon makes it to the caramel at the bottom of the dish. Alongside the barbacoa enchilada, this is a one-two punch that few booths can compete with, and honestly makes for one of the best small meals you could get for price and quality at this year’s festival, with old and new dishes alike.China: Sichuan Spicy Chicken ($5.75)Right off the top, this dish surprised me. Four really crispy (and fairly large) chicken chunks were not what I expected here, but after a few bites, I was really into this dish. Salty, sour, slightly spicy (tons of visible pepper on the chicken, but it really wasn’t too spicy) – every bite hit every taste bud. This was my first bite of the day, and still one of the most memorable – I would gladly come back for this dish this year, and I also wouldn’t mind seeing it as a permanent addition to Lotus Blossom Café’s menu (with a side of steamed rice and some garlicky green beans, this would be an awesome entrée).China: Black Pepper Shrimp with Garlic Noodles ($5.50)The tiny shrimp on this dish were only slightly fishy (a concern I usually have at that size), and had no tails, so this plate of garlicky, slightly spicy noodles was very easy to enjoy on the go. That beingsaid, there’s nothing special about this plate – the shrimp only had a mild flavor of black pepper (or anything else), and the noodles were just noodles, frankly. Kids and picky eaters may enjoy the mild flavors here, but otherwise, I’d stick to the chicken and duck dishes at this booth.China: Strawberry Plum Wine Cooler with Takara Plum Wine ($7.00)As with most drinks served in China, you can hardly taste the alcohol (dangerous!), and be sure to stir this before sampling it. Overall, it’s a very sweet drink, but a nice addition to the booth, as it’s the lightest of all of their traditionally-strongly-poured alcoholic offerings. If you’re looking for a drink to wander the back half of World Showcase with, this is a nice, light option.South Korea: Korean Style BBQ Beef with Steamed Rice and Cucumber Kimchi ($5.25)A slight change from last year, we now see pulled beef on this dish instead of the complete short ribs. I really like this change. The pulled beef is super moist and allows you to get more of the delicious soy-ginger-barbecue sauce in every bite, plus, always important at Food and Wine, it’s much easier to eat on-the-go. The steamed rice is still just steamed rice, and this cucumber kimchi is a good introduction into that flavor profile – slightly sour, light, sweet pickles that won’t scare away pretty much anyone (and yes, I think even kids will love this dish). I still prefer the vegan version of this (larger chunks of meat that you’d never know were Gardein instead of beef), but this is still a pretty solid festival pick.South Korea: Soju Fruit Slushy ($9.50)While this is another entry into the “refreshing frozen drink” category for the festival, I can’t say it’s a good deal at nearly $10. There’s not a ton of alcohol here, mostly just a citrus-y non-descript fruity flavor. It’s tasty, to be sure, but not for that price when so many other quality options exist. Stick to the iCing grapefruit rice brew if you’re looking for something refreshing here, otherwise, skip drinks at South Korea altogether and go with nearby China or Brewer’s Collection instead.Germany: Roast Bratwurst served in a Hard Roll ($5.00)Don’t panic, not much has changed here. This is still the same too-long-for-the-bun-but-still-tasty bratwurst bite as always, just in a roll instead of the pretzel bun (RIP, pretzel bun). The roll, despite the menu insisting it would be hard, was actually very soft – I imagine because they are steaming them in some way (either on purpose, or the Florida sun and hot kitchen are naturally doing it for them). The bread was not too dissimilar from a dinner roll in flavor, chewy and a fine vessel for the brat. I still would skip this, since, if you’re really in the mood for a brat, you get a way better deal going straight to the source at Sommerfest, but for a small bite, it’s fine.Poland: Golabki – Pork-Stuffed Cabbage in Tomato Sauce ($5.50)This dish was probably the scariest one to me out of all the new ones, but ultimately, it wasn’t too bad (glowing endorsement, I know). The cabbage imparted only a little bit of funkiness to the whole dish, and the tomato sauce had the very distinct flavor of Spaghetti-Os (which could be good or bad, depending on how much you ate them during your childhood). The pork and rice filling is pretty bland, so if you can get over the cabbage, this is one of the simpler dishes at the festival. I definitely won’t try this again, but others may like it.Italy: Pennete alla Parmigiania – Baked Ziti and Chicken Parmigiana, Tomato Sauce, Mozzarella, and Parmesan ($6.25)Ahh, here’s the Italy dishes we’ve come to remember at Food and Wine – it tastes like pretty much any frozen dinner version of chicken parm you’ve ever had. Unless you are really picky or really hungry, skip this mushy mess and stick to the next dish…Italy: Spezzatino alla Toscana con Polenta – Tuscan-style Stew with Carrots, Mushrooms, and Crispy Polenta ($6.25)Though this is a pretty heavy dish, it’s probably one of the best Italy’s booth has put out in recent festival memory. The chunks of beef in my stew were a tad salty, but the rich, beef-stock-laden stew sauce was herbaceous and full of deep flavor. My portion of polenta was gummy, not so much crispy, but I didn’t really mind – the flavors of the whole dish really made it a worthy bite. I’ll definitely give this one another shot at this year’s festival to see if the salty beef was a one-off, a real surprise quality dish from a booth I typically skip!Hops & Barley: Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast ($5.25)The brisket in this dish was a little tough and stringy for me, which may depend wholly on how long the dish has been sitting out before it’s served to you – a fresh plate would likely not have this same issue. The tomato jam on top of the dish was smoky and sweet, a perfect counterpoint to the small dollop of peppery, creamy pimento cheese underneath the brisket. The Texas toast got a bit soggy under the weight of the cheese spread and brisket, but it had that perfect garlic twang you’d expect in every bite. I’ll miss seeing (and smelling) the smoker out front of the booth every time I pass by, but this dish is still a solid take on a few American classics.Hops & Barley: Frozen Orange-Spiked Tea featuring Florida Cane “Orlando Orange” Vodka ($9.50)Hoping that this wouldn’t be a repeat of the South Korea tiny drink debacle, this one will set you back the same price, but definitely has a stronger punch than the soju drink did. My tea wasn’t quite frozen (I was warned of this at the register when I ordered it, and had no problems tasting it in spite of this). There’s not a ton of orange or tea flavor here – it tends to just be mostly alcohol, but a totally frozen version of this will take some of that edge off. Even still, I wished for a kick of fresh OJ after this, rather than the almost-medicinal aftertaste I got from the cane vodkaJapan: Spicy Sushi Roll – Tuna and Salmon with Kazan Volcano Sauce ($5.75)This spicy roll is the same flavor as the roll at this booth last year, just a hand roll now instead of a typically sliced roll. Overall, it’s a quality roll, but it’s still overpriced when you consider the options just steps away at Katsura Grill. If you’re a big sushi person, it’s probably worth a shot, but otherwise, stick to options elsewhere.Japan: Garlic Shrimp – Marinated Shrimp sautéed with Garlic and Butter, served over Rice ($6.95)After several years with great savory options (last year’s gyoza bun, especially), Japan slightly missteps here with a surprisingly bland dish. The shrimp here are slightly larger than those found on the China black pepper shrimp dish, but don’t have nearly as much flavor. The sauce is almost non-existent, barely any garlic flavor to be found, mostly just rice vinegar and oil. I had high hopes for this dish, but it’s ultimately one of the few truly disappointing dishes I sampled opening day.Japan: Grilled Spicy Edamame ($4.75)These will definitely be one of the hit snacks to come out of this year’s festival. Smoky from the char of the grill, and slightly spicy, these edamame take a new spin on a classic many are now acquainted with, thanks to their local sushi restaurant. These are a must-try-again for me, fun to eat and full of flavor, to boot.Morocco: Spicy Hummus Fries served with Cucumber, Tomato, Onions, and Tzatziki Sauce ($5.00)Just as I postulated during my preview post, these fries are the same ones you’ll find a few steps away at Spice Road Table, but they are just as good as those hidden gems here. Think of these as loaded falafel fries – they come “smothered” in a cool, refreshing tzatziki sauce, with the sour yogurt and light, sweet cucumbers offsetting the slightly salty “fries”. These are totally addictive, and pretty much everyone I saw try them absolutely loved them. I’ll definitely be back for these several times over the course of the festival.Morocco: Chocolate Baklava ($3.95)Very rich, very sweet, as expected, but this baklava would be a decent dessert to share amongst a family of four if you all just wanted one sweet bite at the moment. It’s not anything too drastically outside the box, and better desserts are found in this pavilion, but it’s worth a shot once if it sounds like it’s up your alley.Belgium: Beer-Braised Beef Served with Smoked Gouda Mashed Potatoes ($4.75)This dish slightly changed from last year, now coming with mashed potatoes instead of the leek/potato waffle. I imagine the swap was to help speed up the always glacially-slow line for food pick-up at this booth, but based on my day one experience, it didn’t help solve the problem much. The beef chunks here were tough, and the sauce lacked seasoning, and while the tiny scoop of gouda mash had a nice tang and smoke to it, I really did miss the waffle here. This dish kind of lost its magic without the earthy leek flavor tying it all together, a little disappointing as it used to be a festival must-do for me.France: Soupe A L’Oignon au Gruyere et Cognac – Gruyere and Cognac Onion Soup ($4.25)They aren’t kidding here when they tell you it’s cognac soup – the alcohol is definitely very forward here in every bite. It’s predictably a salty French onion-style soup, complete with mushy crouton under a thick layer of slightly dried out cheese. Overall, this wasn’t as good as the version you’ll find inside at Les Chefs (obviously I wouldn’t expect perfection out here in the booth, but still worth mentioning). There weren’t a ton of actual onions in the soup, either, so it’s mostly just broth here. I’d skip, but it’ll check off the “french onion soup” box for you if you’re in the mood.France: Crème Brûlée Caramel Chocolat ($4.25)My sample of this had slightly melted away in the heat of the day, but the chocolate and caramel flavors inside the custard were very rich and reminiscent of the best candy bar you could find. I definitely preferred this version over last year’s, with a good flavor mingled into a perfectly creamy custard and crisp sugar crust. In short, this was worth braving the longest line of the festival to try.France: Frozen Daiquiri Ice Pop ($8.50)These ice pops always seem like a novelty more than a good drink-delivery system to me, but this one had slightly better balance than in years’ past. Very strawberry and rum-forward, I didn’t find this to have a ton of subtlety, but it’ll definitely get the job done if you are looking for a strong drink. If you love rum and are looking for something a bit more outside the box, this might be a good stop over the usual suspects served at the Hawaii booth.Ireland: Twinings Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka ($9.50)An important note here – you can get this same frozen shake served without the caramel vodka for $5 less at this booth – totally non-alcoholic (and as it turns out, my recommendation). The difference in the non-alcoholic version and this one is that here, they pour a tiny shot of caramel vodka on top of the shake. That’s it – and I’d definitely advise mixing carefully before sampling. The pumpkin chai by itself is pretty sweet but in frozen form, surprisingly refreshing, less cloying than I had feared for a creamy drink. The vodka was a heavy pour, but with the already sweet flavors dominating here, I didn’t really care for more on top of it. I’d get this again, but just the shake, no liquor necessary.Scotland: Traditional Scottish Lamb Stew with Neeps and Tatties ($4.75)The lamb flavor here wasn’t too gamey or strong, so I found this to be a really quality savory dish, even on a hot, summer day. The mashed turnips and potatoes (the “neeps and tatties”) were a great accompaniment, and made for a surprisingly large and filling portion overall. This will be a perfect dish to sample as the weather starts to cool down later in the festival and you’re looking for something to warm you from the inside.The RankingsThere we have it – all the new and changed dishes reviewed. With so many new options, I thought a quick summary of my initial impressions of them all was in order. Here, I’ve grouped the dishes by whether I want to try them again this festival season as soon as possible, if I’ll wait to try them until after I’ve had all my other returning festival favorites, or if I don’t want them again anytime soon.Must-Try-Again-ASAPBarbacoa Enchilada (Mexico)Jamaican Beef Patty (Islands of the Caribbean)Spicy Hummus Fries (Morocco)Spicy Grilled Edamame (Japan)Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast (Hops & Barley)Spicy Sichuan Chicken (China)Flan de Chocolate Abuelita (Mexico)Peanut Butter and White Chocolate Mousse with a Caramel Drizzle (The Chew Collective)Red Wine Truffle (Chocolate Studio)Scottish Lamb Stew with Neeps and Tatties (Scotland)Pescado con Coco: Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce (Islands of the Caribbean)Crème Brûlée Caramel Chocolat (France)Chilled Tomato Gazpacho with Lump Crab Meat (Greenhouse Guru)Ghirardelli Chocolate Raspberry Torte (Chocolate Studio)Spezzatino alla Toscana con Polenta – Tuscan-style Stew with Carrots, Mushrooms, and Crispy Polenta (Italy)Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette, and Toasted Walnuts (Farm Fresh)Might Try These Again, Only After I Try All of My Other Festival FavoritesQuesito (Islands of the Caribbean)Korean BBQ Beef with Steamed Rice and Cucumber Kimchi (South Korea)Duck Confit with Creamy Polenta and Fire-Roasted Salsa (Greenhouse Guru)Twinings Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka (Ireland)Heirloom Tomato Salad with Goat Cheese, Aged Balsamic Vinegar, and Micro-Basil (Greenhouse Guru)Trio of Artisan Cheeses (Wine & Dine Studio)Hard Soda Float with Vanilla Soft-Serve (Desserts & Champagne)Oikos Greek Yogurt Vanilla Cake Soaked in Ouzo with Yogurt Whipped Cream and Pistachios (Greece)Chocolate Baklava (Morocco)Roast Bratwurst in a Hard Roll (Germany)Strawberry Plum Wine Cooler (China)Piggy Wings (Craft Beers)Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (Islands of the Caribbean)Chicken and Dumplings – Stewed Chicken with Mushrooms and Spinach (Farm Fresh)Frozen Daiquiri Ice Pop (France)Frozen Orange-Spiked Tea (Hops & Barley)Black Pepper Shrimp with Garlic Noodles (China)Skipping for the Rest of the Festival (and maybe on return…)Loaded Greek “Nachos” – Pita Chips, Meatless Sausage Crumbles and Vegan Tzatziki (Greece)Seared Scallop, Truffled Celery Root Puree, Brussels Sprouts, and Wild Mushrooms (Wine & Dine Studio)Pork Tenderloin with Cannellini Bean Ragout and Zinfandel Reduction (Wine & Dine Studio)Spicy Sushi Roll – Tuna and Salmon with Kazan Volcano Sauce (Japan)Grilled Beef Skewer with Romaine, Apricots, and Feta Cheese (The Chew Collective)Soupe A L’Oignon au Gruyere et Cognac – Gruyere and Cognac Onion Soup (France)Beer-Braised Beef Served with Smoked Gouda Mashed Potatoes (Belgium)Soju Fruit Slushy (South Korea)Caribbean Sangria (Islands of the Caribbean)Garlic Shrimp – Marinated Shrimp sautéed with Garlic and Butter, served over Rice (Japan)Pennete alla Parmigiania – Baked Ziti and Chicken Parmigiana, Tomato Sauce, Mozzarella, and Parmesan (Italy)Golabki – Pork-Stuffed Cabbage in Tomato Sauce (Poland)I’ll be back next week to review some of the returning Food and Wine Festival favorites to see if they’re still worth a stop on your next trip to Epcot!
What 007 has done for Aston Martin, he could subtly be doing for brand South Africa. The paparrazzi have snapped Daniel Craig [broken arm and all] walking around with a rather familiar flag attached to his DB9 ignition key. Once again, the team tasked to promote brand South Africa have pulled a massive rabbit outta the hat with this one [look carefully at the key ring he’s holding in this pic] Now you’ve got the entire tabloid reading United States population wondering and speculating if the key ring is a symbol of his sexual orientation or the logo of the new hybrid he’s driving. Courtesy of the Marketing Blog
In the last two decades, there have been thousands of studies released about the benefits of mindfulness. These benefits range from stress relief and mental well-being, to focus, creativity, and productivity. Here are some ways you can put mindfulness into action in your workplace.Mindful confidence is important at work because the metrics you use to evaluate your confidence directly affect the way you act and interact with others at work. One way to visualize this is through the mindfulness concept called “Circle of Concern/Circle of Control” (see image below). The Circle of Concern is filled with things that you cannot control, such as the weather and what people think of you. On the other hand, the Circle of Control is filled with things that you can control, such as how you respond to situations or the actions you take. Healthy and mindful confidence means shifting your confidence to rely less upon items found within the Circle of Concern and more upon those in the Circle of Control. If your sense of confidence is based on looking smart in meetings or how often you get promoted, your confidence will forever be subject to the ups and downs of life. For example, one year you get promoted, the next you get passed over. Or your perhaps your confidence spirals if you accidentally say something ‘stupid’ in a meeting.Imagine you are an early-in-career employee walking into a meeting. You are the most junior person there, and the least familiar with the technical concepts. However, you can still walk in with a sense of confidence because you know that you can always contribute with your curiosity, listening, or compassion. This way, your confidence is rooted in your internal qualities, which you can always control and choose to apply in any situation. Your self-worth is not based upon others perception of your skills or experience. As a result, you can openly contribute to any scenario.Mindful confidence is even more important for leaders and managers in an organization. When a manager is leading a meeting, it is easy to tell whether their confidence is based in survival instincts or in their values. A leader in “survival mode” will care most about “saying the right thing”, the approval of others, looking good, being liked, being “right”, being seen as smart or in control. Their confidence rises and falls by the judgments of others – particularly their superiors – and they are in a constant chase for things that are out of their control. Through mindfulness training, a leader can learn to notice when they fall into survival mode, and to remind themselves of their values – i.e. being of service to their goal, being the person who makes sure all voices are heard, being someone who approaches each problem with curiosity and an open mind. Moving confidence out from the Circle of Concern into the Circle of Control opens up a whole new way of being. When a leader roots themselves in their values, it no longer matters to them how they look or who is right – they free themselves from being judged by others and thereby take back control.“The chief task in life is simply this: to identify and separate matters so that I can say clearly to myself which are externals not under my control, and which have to do with the choices I actually control. Where then do I look for good and evil? Not to uncontrollable externals, but within myself to the choices that are my own…” – EpictetusIf you lead a team at work, pause and think about the values and aspirations you hold for your team. HR professionals can encourage and coach leaders, managers, and employees to be more mindful. Helping people to understand what activities and behaviors are in the circle of control and how to widen that circle to include more. Mindful confidence is a particularly useful skill to develop in new leaders and for early-in-career employees. Mindfulness in general is great to consider for individuals and teams under schedule pressure or in ambiguous situations. There is a lot of value to understanding – being mindful – of what’s in your circle of control.In your meetings today, can you find a place to realign the confidence of the team away from how they are being judged and towards the strengths they have developed through their hard work? Where is a place in your daily life that you can realign some of the foundations of your confidence away from the things you cannot control to the things you can?
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Facebook Twitter Google+LinkedInPinterestWhatsApp#Bahamas, September 21, 2017 – Nassau – “We have a commitment to make The Bahamas a better place to work and live for every Bahamian worker,” said Minister of Labour Senator the Hon. Dion Foulkes while officially opening the National Tripartite Council Productivity Legislation two-day-workshop, September 20, 2017 at the Department of Labour.“That is why the establishment of a Bahamian National Productivity Council is important for the future development of The Bahamas,” said Minister Foulkes. On behalf of The Government Minister Foulkes thanked the International Labour Organization (ILO) for its commitment over the years.Sponsored by the ILO and the Department of Labour, Minister Foulkes said, it is envisioned that over the two days members of the Tripartite Council and other stakeholders will evaluate the state of productivity in The Bahamas.Additionally, workshop participants are expected to get an overview of the operational aspects of the productivity councils of Barbados and Jamaica in preparation for establishment of regulations, policies and procedures for The Bahamas’ own productivity council, Minister Foulkes said.By: Stirling Strachan (BIS)Photo credit: Senator the Hon. Dion Foulkes, Minister of Labour officially opened a two-day workshop sponsored by the International Labour Organization (ILO) and the Department of Labour on Wednesday at the Department of Labour. Minister Foulkes is pictured addressing the forum, and speaking with Kelvin Sergeant, ILO specialist for sustainable enterprise and job creation during the opening ceremony.(BIS Photos/Derek Smith) Facebook Twitter Google+LinkedInPinterestWhatsApp Related Items:
Shah Rukh Khan as Bauua Singh in ZeroTwitterFor the past four years, Shah Rukh Khan has really been struggling to live up to his ‘King of Bollywood’ tag. The burden of back-to-back failures seems to have been crushing the superstar’s confidence with each passing day and it is quite evident from his current choices as well. Even the projects that he had immense faith in had turned out to be a dud at the box office and it looks like the wounded superstar has gone on sabbatical from movies.According to Bollywood Hungama, “Shah Rukh Khan is flooded with a lot of scripts but is taking his time to decide what project to embark on and is not in the mood to work on anything related to acting anytime soon.”After Zero failure, Shah Rukh Khan was so shaken up that he walked out of Rakesh Sharma biopic titled Saare Jahan Se Achha due to the space angle. The film’s writer Anjum Rajabali had said that SRK didn’t walk out of the project but because he was too shocked by the failure of Zero.Till now, Shah Rukh Khan hasn’t announced his new film yet. However, it was reported that he has partnered his production company Red Chillies Entertainment with Netflix to create not one or two but three web projects.Meanwhile, the box office success of Badla starring Amitabh Bachchan and Taapsee Pannu has brought some respite to Shah Rukh Khan who had produced it. The movie has been well received by both critics and audience alike and the positive word of mouth has reflected on its overall film collection.It remains to be seen if SRK would be able to bounce back again in the mad race of box office and score a much-awaited hit to his name to break the jinx.
Close Top 6 Data Breaches Of 2018 IBTimes VideoRelated VideosMore videos Play VideoPauseMute0:00/3:08Loaded: 0%0:00Progress: 0%Stream TypeLIVE-3:08?Playback Rate1xChaptersChaptersDescriptionsdescriptions off, selectedSubtitlessubtitles settings, opens subtitles settings dialogsubtitles off, selectedAudio Trackdefault, selectedFullscreenThis is a modal window.Beginning of dialog window. Escape will cancel and close the window.TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaqueFont Size50%75%100%125%150%175%200%300%400%Text Edge StyleNoneRaisedDepressedUniformDropshadowFont FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall CapsReset restore all settings to the default valuesDoneClose Modal DialogEnd of dialog window. COPY LINKAD Loading … Flipboard, a famous social sharing site and news aggregator, has faced data breach several times over a nine-month period. The company has reset millions of user passwords after hackers potentially obtained copies of certain databases containing Flipboard user information.Flipboard confirmed in a notice on Tuesday that the incident happened between June 2, 2018, and March 23, 2019, and a second time on April 21-22, 2019, and it was detected on April 23, 2019.In the notice, the company said that hackers stole usernames, email addresses, passwords and account tokens for third-party services. The company revealed that ‘not all Flipboard’ users were affected, but they declined to say how many users were affected. Flipboard hackedFlipboardThe notice read, “We’re still identifying the accounts involved and as a precaution, we reset all users’ passwords and replaced or deleted all digital tokens.”Flipboard further said that the passwords were unreadable and very difficult to use. “Passwords prior to March 14, 2012, were scrambled using the older, weak hashing SHA-1 algorithm. Any passwords changed after are scrambled using a much stronger algorithm that makes it far more difficult to reveal in a usable format,” news aggregator added. Flipboard hackedPlay StoreThe hackers also accessed account tokens, which gives Flipboard access to data from accounts on other services, like Facebook, Google, Twitter, and Samsung. But the company refused any unauthorised third-party account(s) access which was connected to users’ Flipboard accounts.Users can continue to use their Flipboard accounts but we advise you to update their passwords with full instructions of how to do so. If you use the same credentials, username and password, to access other services, then you should change these passwords as well. And if you use a social media account to access Flipboard, then you may need to reconnect them to Flipboard as the company states that “your password is not stored in our database and we’ve rotated digital tokens.”