Whether you’re in the mood for Italian panna cotta or South Korean beef bulgogi, the Busch Gardens Food and Wine Festival offers something you might crave.
This year’s festival will have new kiosks and food items, said Busch Gardens executive chef Justin Watson.
One reason for this is every four to five years, the park rotates out old booths for new ones.
“It just kind of keeps the event fresh and new,” Watson said.
“The process that we go through to write the menu, it actually starts literally the second week of Food and Wine. We tour around and start talking about the next year. It usually starts out by ‘OK, what’s going to be ready to retire next year? Which...