Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

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

The World’s Fare by Rob, Rouses Marketing

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,

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,

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MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016