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54
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
the
Around the World
issue
B
eyond its trademark sphere and Futureworld exhibits is
Epcot’s version of the world. Dozens of countries showcase
their history through exhibits, films and gift shops, but what
I’m here for is the food, and Epcot has some of the best international
cuisine in Disney. On any given day, with a leisurely stroll around
the central man-made lake, you can sample the best the world has
to offer — well, in a theme park, that is.
Let’s begin our epicurean Epcot adventure.
Africa,
Berbere Beef Tenderloin
Basic berbere seasoning is equal amounts of allspice, cardamom,
cloves, fenugreek, ginger, black pepper, and salt with a much larger
amount of hot red (cayenne) pepper. This berbere beef tenderloin
came with onions, jalapeño, tomato and a side of pap, which is corn
porridge or polenta similar to our grits
(read more about berbere,
pap and other South African dishes on page 32 of this issue).
It was a
complex dish, and while my wife, Kim, didn’t seem to care for it, I
personally have never met a beef tenderloin I didn’t like.
Japan,
White Miso Udon with Steamed Shrimp
I’ve had miso soup everywhere from sushi restaurants to food courts,
and quite frankly, most of it was not spectacular. But this soup is the
real deal — a delicate blend of steamed shrimp, vegetables and thick
wheat udon noodles in a spicy broth. I slurped it down with a smile.
Find udon noodles, white miso soup, red miso soup and other Japanese
ingredients and mixes on Rouses International Food aisle.
Morocco,
Kefta Pocket
Dishes that lend themselves to being eaten while standing or walking
are a big plus at Epcot because seating is very limited. Kefta — mini
meatballs made with ground beef or lamb — is one of Morocco’s
most popular street foods. This kefta pocket was made with ground
beef, and I found the flavor very similar to the berbere from Africa,
with hints of nutmeg and cinnamon. The
pocket reminded me of Greek gyro, which I
absolutely love, so this was a hit for me.
Brazil,
Crispy Pork Belly with
Black Beans and Tomato
Pork belly is giving bacon a run for its
money. I’m thrilled that pork has made
such a comeback on the local food scene
— Rouses now has a whole month devoted
to it ( June) — and pork belly is appearing
on more and more menus.
We sell a porkload
of it.
This combination of pork belly with
seasoned black beans and tomatoes was
simple and delicious.
France,
Croissant Escargot
with Garlic & Parsley
My experience with snails is very limited to
say the least, and some of the escargot I’ve
eaten on cruise ships were a butter-laden
mess. But escargot baked into a buttery, flaky
croissant was quite a treat, and the Veuve
Clicquot champagne we used to wash it
down was not too shabby. I now see why Rouses sells so much of it
around Valentine’s Day.
England,
Fish & Chips, Scotch Eggs and Mushy Peas
No trip to Epcot is complete without several stops at the Rose &
Crown Pub. Anyone who knows me is aware of my fondness for a
good gin & tonic, and this is the place to get it. I was educated on the
“proper”way to fix a gin & tonic years ago by an English friend,Daisy,
who immediately pointed out that we Americans use way too much
ice, and a gin & tonic should only be served in a tall, narrow glass.
With drink in hand, we decided this would be a sit down meal.
We were going for the staples of British cuisine: fish and chips,
The World’s Fare
by
Rob, Rouses Marketing