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Time for the next column of this culinary cabaret of cuisines. In part 2, some old favorites are back, but some new booths are making their debut. Let’s get right into the action. (And if you haven’t read part 1, you can find it here.)

*Indicates item returning from last year.

Farm Fresh

*Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers, and Green Onions (Pictured)

Chicken & Dumplings: Stewed Chicken with Mushrooms and Spinach

Pickled Beet Salad with Herbed Goat Cheese, Minus 8 Vinaigrette and Toasted Walnuts

Maybe I’m missing the point, but when I think of a farm, I’m seeing a bounty of fruits and vegetables, freshly picked and brought from farm to table. For that reason alone, I don’t get why mac ‘n’ cheese fits in this booth, but because it is so darn tasty, I’m not complaining about its return. I expect that the chicken & dumplings will be a lovely bit of comfort food, but it’s hard for me to be wowed from the description. In reality, the dish I’m most excited about is the pickled beet salad–mostly for the Minus 8 Vinaigrette. If you’re not familiar with Minus 8 vinegar, it’s basically the ice wine of vinegars. It’s made in very small batches at cold temperatures to give it this amazing sweetness that you wouldn’t think of from vinegar. I was so impressed with it last year in the Minus 8 onion jam at Canada (sadly not returning) that I bought my husband a set of their vinegars for the holidays. Seriously, it’s that good. I’m sure the beets and goat cheese with it will be good, too.

France

*Croissant aux Escargots: Escargot Croissant with Garlic and Parsley (Pictured)

*Boeuf Bourguignon: Braised Short Ribs in Cabernet Sauvignon with Mashed Potatoes

Gruyere and Cognac Onion Soup

Caramel and Chocolate Crème Brulee

I wonder if they keep serving snails (sorry, escargot) at Food and Wine just because they sell well for drunk dares. I’m not a fan, but I know they have their following. If you like them, there they are. The braised short ribs also were not high on my list of favorite foods. They’re good, but it wasn’t anything to go out of the way for. I’m a little intrigued about the French onion soup that is not being called French onion soup, however. It sounds like something I’d order if I were in a sit-down restaurant with honest-to-goodness soup spoons, but I’m less excited to eat it with a plastic teaspoon out of a paper cup. The crème brulee is always a solid choice, and this year’s chocolate and caramel blend should be as good as last year’s vanilla and chocolate one.

Germany

*Schinkennudeln: Pasta Gratin with Ham and Cheese (Pictured)

*Apple Strudel with Vanilla Sauce

Roast Bratwurst in a Hard Roll

The menu for Germany is almost the same as last year–the only change has been to switch the pretzel roll for the bratwurst out for a hard roll. I’m not sure this improves the dish, however. The nearby Brewer’s Collection area will be more popular than the foods at the Germany booth, and unless you have a picky eater who does like pasta and cheese with ham or really want some apple strudel, you can largely pass this booth.

Greece

*Chicken Gyro with Tzatziki Sauce (Pictured)

*Spanakopita

Vegan Loaded Greek “Nachos” with Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki Sauce

Oikos Greek Yogurt Vanilla Cake Soaked in Ouzo with Yogurt Whipped Cream and Pistachios

Farewell Greek Salad in a Leaky Paper Cone–We hardly knew ye! Returning this year are two solid stapled–the chicken gyro and the spanakopita. Of the two, I prefer the gyro to the spanakopita (which can be dry). Nothing says Greece like nachos, but given the lack of vegan-friendly foods, it is nice to see something that actually sounds like it will have appeal for vegans and non-vegans alike. The vanilla cake sounds like it is largely there for sponsorship reasons. If you like ouzo, it’s probably worth a try, however.

Greenhouse Guru

Duck Confit with Creamy Polenta and Fire Roasted Salsa

Heirloom Tomato Salad with Goat Cheese, Aged Balsamic, and Micro-Basil

Chilled Tomato Gazpacho with Lump Crabmeat

Mini San Marzano Tomatoes

One of the new booths for this year, I expect there may be an intriguing display about greenhouse techniques nearby that would be worth looking at, even if you opt not to eat here. That said, the duck confit should be a great blend of flavors. I think the chilled tomato gazpacho soup will be a popular offering early in the festival when the weather can be quite warm. And it should be a given, if you want tomatoes, I’d choose the heirloom tomato salad over a single-serving bag of mini tomatoes any day.

Hawai’i

*Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise

*Tuna Poke with Seaweed Salad and Nori Strings (Pictured)

When you have a good thing going, sometimes there’s no need to change. Both dishes on the Hawai’i menu are excellent in terms of flavors and value for the price. The Kalua Pork Slider is one of my favorite dishes, and although I personally don’t like seaweed salad, I feel I more than get my money’s worth from the delicious Tuna Poke.

Hops and Barley

*New England Lobster Roll (Pictured)

*Freshly Baked Carrot Cake with Cream Cheese Icing

Smoked Beef Brisket and Pimento Cheese Served on Griddled Garlic Toast

Yes, a booth called Hops and Barley is primarily focused around those signature beermaking ingredients, however the food here is also popular–and for good reason. The carrot cake with warm cream cheese icing spooned over it is a pure delight, and the lobster roll is equally as popular with large chunks of lobster meat. This year’s smoked beef brisket dish is reminiscent of last year’s grass-fed beef slider (also with pimento cheese), and is likely going to be one of the most popular new dishes of the year. Pro tip: Grab your food and, if you hold a Chase cardholder, take it on up to the nearby Chase lounge for the free beverages and a/c.

Ireland

*Lobster and Seafood Fisherman’s Pie (Pictured)

*Irish Cheese Selection Plate: Irish Cheddar, Dubliner, and Irish Porter

*Warm Chocolate Pudding with Kerrygold Irish Cream Liqueur Custard

Don’t tell my ancestors, but I’m likely skipping the Irish booth this year. The menu is the same as last year, and unfortunately none of the dishes wowed me. The Fisherman’s Pie was somewhat bland and the cheese plate felt overpriced for not-that-unusual cheeses. If I’m getting anything at all, it will be the dessert. But even then, I may just opt for a second helping of another dessert I like better.

Islands of the Caribbean

Jamaican Beef Patty

Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions

Puff Pastry with Sweetened Cream Cheese and Guava Sauce

Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce

The Patagonia booth is serving its Beef Empanada again this year, and the new Islands of the Caribbean booth is having a Jamaican Beef Patty. Much as I like beef in a flaky crust, I’m a little disappointed that two very similar dishes will be served when there’s so many opportunities for Caribbean foods. (If this booth is returning next year, how about some mofongo?) I think the real stand-out dishes here will be the mojo pork and the seared grouper. Due to my allergies, I have to go with the grouper, but I would recommend the mojo pork wholeheartedly. The dessert will be tasty, but I don’t expect it to be anything to go out of your way for.

Italy

*Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate, and Candied Fruit (Pictured)

Baked Ziti and Chicken Parmigiana

Tuscan-Style Stew with Carrots, Mushrooms, and Crispy Polenta

The only returning dish this year is the cannoli, and part of me wishes they had revamped the whole menu. The cannoli isn’t bad, but it isn’t anything that will take your breath away. Of the two new dishes, the one I’m most excited to try is the Tuscan-Style Stew, but the Baked Ziti and Chicken Parmigiana will be a good comfort food option for less-adventurous eaters.

Stay tuned for the next exciting post in which I mention the one food I will not be trying this year, along with many others that I will try.

Any of these foods your returning favorites? Are any going on your must try or must skip list? Feel free to sound off in the comments.