Culinary luminaries attend the Charleston Social on top of Aspen Mountain at the 34th Annual Food & Wine Classic in Aspen. Photo by Nick Tininenko/Getty Images for Food & Wine The Grand Tasting Pavilion at the 34th Annual Food & Wine Classic in Aspen. Chris Consentino demonstrates at the Cooking Tent at the 34th Annual Food & Wine Classic in Aspen. Hugh Acheson and Gail Simmons demonstrate at the St. Regis at the 34th Annual Food & Wine Classic in Aspen. Gail Simmons demonstrates at the St. Regis at the 34th Annual Food & Wine Classic in Aspen. Tyler Florence and Nilou Motamed at the 34th Annual Food & Wine Classic in Aspen. Marcus Samuellson, Claudine Pepin and Jacques Pepin at the 34th Annual Food & Wine Classic in Aspen. Claudine Pepin, Marcus Samuellson and Jacques Pepin at the 34th Annual Food & Wine Classic in Aspen. Jonathan Waxman and Chris Consentino at the Grand Tasting Pavilion at the 34th Annual Food & Wine Classic in Aspen. Mark Oldman presenting at the 34th Annual Food & Wine Classic in Aspen.

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Wed, September 9, 2015 New Cookbook Celebrates 20 Years of Epcot International Food & Wine Festival by , Food Writer, Walt Disney World Resort and Disneyland Resort As you make your way around World Showcase Lagoon and over into Future World for new delicious tastes and sips of flavors from around the globe, we can bet there will be a dish or two that you might want to re-create at home to share special memories. The “Epcot International Food & Wine Festival” cookbook for 2015 is a little heftier than the usual collections of recipes we share – it also includes 50 pages of history, photos and memories from the last two decades. The recipes go all the way back to 1996 and include dishes that represent the festival through the years. And for 2015, Epcot Executive Chef Gregg Hannon is returning some classics to the Marketplace menus, such as pao de queijo (Brazilian cheese puffs), apple strudel in Germany, spicy chicken sausage with polenta in Canada and the lobster roll at Hops & Barley.

We’ve got those recipes, along with dishes that have never left the menu, like Canadian Cheddar Cheese soup, Belgian waffles with berry compote and bo ssam in South Korea. A little bit of history, and a lot of good eating in 20 years. You’ll have 53 days, September 25-November 16, to enjoy the food, live entertainment, demos and seminars. Meantime, here’s a recipe from the book to whet your appetite. Pepper Bacon Mac and Cheese 8 slices pepper bacon 1/2 cup diced white onions 1/2 cup diced green pepper 1/2 cup diced red pepper 3 small jalapeño peppers, seeded and diced 2 cups heavy cream 1 pound (4 cups) shredded cheddar cheese 1/4 pound (1 cup) shredded Monterey Jack cheese 1/4 pound sliced American cheese 2 ounces (1/2 cup) shredded Gruyere cheese 1/2 cup panko bread crumbs 2 slices pepper bacon, cooked and chopped 3 green onions, sliced Coarse salt, freshly ground black pepper, to taste For pepper bacon macaroni: