Epcot International Festival of the Holidays Food Reviews Part 2 (L’Chaim! & Sapphire)

Continuing on from our previous post, where we reviewed the booths located in Canada and France, we now review L’Chaim! and Sapphire Holiday Kitchens.

L’Chaim! Holiday Kitchen

L’Chaim takes up residence in Brazil’s usual Food & Wine spot, between France and Morocco.

Pastrami on Ryewith House-made Pickles and Deli Mustard$4.75

I’m a sucker for a good pastrami sandwich, and this fits the bill. Mine wasn’t plated nearly as nicely as others I’ve seen on the internet, but I’m sure it tasted just as good. There are no surprises here, just good pastrami, sour rye bread, ever so slightly spicy mustard, and the tangy house made pickle.

Score: 8.0 out of 10


Potato Knishwith Herb Sour Cream$4.25

I’ve never had potato knish before, so I don’t know how representative this is of the real thing. But what I was served was basically a gigantic lump of dense mashed potatoes, covered very lightly in a not nearly crispy enough dough, with a little bit of delicious herb sour cream. The two bites I had that were slathered in the sour cream were pretty good. Otherwise, there wasn’t a whole lot going on here. If you’re determined to try this, make sure to get extra sour cream. It is very filling, though.

Score: 6.0 out of 10


Chicken and Matzo Ball Soup – $4.25

Matzo Ball Soup was yet another jewish delicacy that I had never tried until now. For me, this was much more successful than the knish. It was served piping hot, with a decent amount of shredded chicken. The herbs and spices came through nicely. My wife is a soup nut, and this is one of the few items that either of us ordered a second time.

Score: 8.0 out of 10


Egg CreamMilk, Chocolate Syrup and Seltzer$3.50

Believe it or not, I’ve been drinking Egg Creams for years! I don’t know how authentic they were, but they’ve always been delicious. The one I was served at Epcot, however, was not. It was way too heavy on the seltzer. It was basically seltzer water with a hint of milk and chocolate. And as far as I could tell, there were no eggs involved whatsoever!!! (I kid)

Score: 5.0 out of 10


Sapphire Holiday Kitchen

Sapphire is in Morocco’s usual Food & Wine spot.

Grilled Lamb Kefta KebabServed with Whole Wheat Pita, Cucumber, Olives, Tomatoes, Mint Yogurt Sauce and Harissa-Cilantro Dressing$8

I enjoyed this more than any of Morocco’s savory items at Food & Wine. I could have used a little bit more… something… to more substantially fill the large pita, but everything I was served was quite tasty. Everything worked together very nicely, and I especially loved the Harissa-Cilantro dressing.

Score: 8.0 out of 10


Confit of Chermoula Chicken DrumServed with Cinnamon Granny Smith Apple, Toasted Almonds, Brussels Sprouts and Pinot Noir Syrup$8

My wife audibly gasped when she saw the plating of this dish. It is a very large serving of food. This is another dish where all of the ingredients come together in a very satisfying way. I basically picked up a drumstick and then slathered as much of the delicious accompaniments onto it that I could. I especially appreciated the almonds, which added some much needed texture.

Score: 8.0 out of 10


“Sfenj”Warm Beignets with Cream, Cinnamon Sugar, Toasted Almonds and Chocolate Sauce$5

My wife and I had two very different reactions to these beignets. I thought they were delicious. A warm, crispy exterior gives way to the gooey cream center. Scoop up some almonds and chocolate sauce onto each bite and you’ve got it all: rich, chocolaty, creamy, crunchy, nutty goodness.

Kim took one bite, made a very funny face, and put the beignet down as fast as she could. She thought it was way too oily/greasy. But it’s my blog, sooooo…

Score: 9.0 out of 10


Four booths down, and I’ve had very little to complain about. I don’t know what I’m supposed to do with myself! Thus far I have been very impressed with the food offerings at this year’s holiday festival.

Up next will be Shi Wasu (Japan) and ‘Murica!

Author: DougE

I'm the owner/operator of destinationdoug.com, and am based in Central Florida.

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