By Heather McPherson, Orlando Sentinel Food Editor

September 28, 2012
Reservations: 407-939-3378 for information and to make reservations for special events and premium programs

Online: disneyworld.com/foodandwine

Do the festival like a veteran

•Start in the back: The lines begin to form at the entrance to World Showcase. Walk to Hops & Barley and work your way around Epcot.

•Check in at the Festival Welcome Center (open daily 9 a.m.): Grab a festival guidebook to help plan the day. The center also has book signings and seminars.

•Use a gift card to pay: The swipe-and-go preloaded plastic helps with budgeting and speeds up the paying process to keep the lines moving.

By the numbers

1.5 million tapas-size food samples throughout the festival

360,000 servings of beer

100,000 desserts

33,000 bottles of wine and champagne

More than 270 chefs

What's new

Marketplace menu items

•Australia: Grilled lamb chop with a slather of mint pesto and potato crunchies made from smashed salt- and vinegar-flavored chips

•Canada: "Le Cellier" wild-mushroom beef filet mignon with truffle butter sauce

•Desserts & Champagne: Yogurt panna cotta with orange cake, raspberries and pomegranate; lemon custard with blueberry compote; dark chocolate mousse with salted caramel

•Florida Local: Shrimp ceviche with fire-roasted vegetables, fried plantains and cilantro; white corn arepa with Mangalitsa pork served with Zellwood sweet corn salad

•Poland: Zapiekanki, cheese bread topped with toasted mushroom, caramelized onions and house-made ketchup

Terra: Trick'n Chick'n curry with basmati rice; chili Colorado with house-made chips and cashew cheese