The Wonderful Walk of Colorful Cuisine is back for another year of the EPCOT International Festival of the Arts. This scavenger hunt encourages guests to purchase specific menu items to earn a prize.

A list of the items that are part of the Wonderful Walk of Colorful Cuisine can be found in a festival passport as well as on signs in World Showcase.

Here are the rules:

• Purchase any five menu items from the Wonderful Walk of Colorful Cuisine locations
• Make sure to collect a matching stamp in your festival passport for each menu item you purchase
• After collecting five stamps, bring your passport to Deco Delights to get your prize

Cast Members will stamp your passport when you purchase the corresponding treat.

Here are the featured foods on the Wonderful Walk of Colorful Cuisine:

• Red: Blood Orange-braised Beet Carpaccio with Mustard Vinaigrette, Pickled Clamshell Mushrooms, Golden Beets and Crostini – located at Gourmet Landscapes
• Green: Deconstructed Key Lime Pie featuring flexible Key Lime Curd, “Key Lime” Mousse, Graham Cracker Cake and Meringues – located at The Deconstructed Dish
• Yellow: House-made Chorizo and Potato Empanada with Turmeric Aïoli and Annatto Aïoli – located at Vibrante & Vívido: Encanto Cocina
• Orange: Pan-seared Scallops with Vanilla-Butternut Squash Purée, Brown Butter Cauliflower Purée and Lime Foam – located at The Artist’s Table
• Pink: Vanilla Donut with Strawberry Sugar, Strawberry Ice Cream, Fresh Strawberries and Strawberry Gelée – located at The Donut Box
• Reward: The Artist Palette Cookie

Red: Blood Orange-braised Beet Carpaccio with Mustard Vinaigrette, Pickled Clamshell Mushrooms, Golden Beets and Crostini from Gourmet Landscapes

This is a solid dish with a lot going on. Thin, crunchy beets line the bottom, accompanied nicely by strong bleu cheese, well-prepared mushrooms, and more. The crostini (basically tiny toasted, buttery bread slices) are a welcome touch as well. Read our full review of Gourmet Landscapes here.

Green: Deconstructed Key Lime Pie featuring flexible Key Lime Curd, “Key Lime” Mousse, Graham Cracker Cake and Meringues from Deconstructed Dish

This was top tier. A perfect balance of tart and sweetness, and the presentation allows you to distribute ingredients as you wish. The cake is moist and flavorful, a highlight for us. You get a nice serving size, and it also takes a great photo. Read our full review of Deconstructed Dish here.

Yellow: House-made Chorizo and Potato Empanada with Turmeric Aïoli and Annatto Aïoli from Vibrante & Vívido: Encanto Cocina

This is best savory dish of the event. It is a massive portion, stuffed full of well cooked potatoes and chorizo. The sauces add a spicy kick that is not too intense for any palate. An EPCOT snack that can be truly filling. Highly recommended. Read our full review of Vibrante & Vívido: Encanto Cocina here.

Orange: Pan-seared Scallops with Vanilla-Butternut Squash Purée, Brown Butter Cauliflower Purée and Lime Foam from The Artist’s Table

The scallops were fishy, chewy, and stringy; overall, just really bad quality. The foam was interesting, so it’s a shame the dish was so bad. Read our full review of The Artist’s Table here.

Pink: Vanilla Donut with Strawberry Sugar, Strawberry Ice Cream, Fresh Strawberries and Strawberry Gelée from The Donut Box

• 

This dish has a lot of strawberry flavors, some real, some artificial. The ice cream has that strong artificial flavor. The donut has hard sweet icing over a crumbly cake donut. It’s very good. Read our full review of The Donut Box here.

Reward: The Artist Palette Cookie

Once you’ve collected all five stamps, head to Deco Delights on World Showcase Promenade near Port of Entry to redeem your completer treat.

Like previous years, the prize is an adorable palette cookie. It’s a standard sugar cookie with thick, sweet frosting.

This year, a second treat is given alongside the cookie. This isn’t advertised anywhere, but it comes in a souvenir cup.

It was some sort of frozen berry non-alcoholic drink. The Cast Members weren’t sure what it was when we asked.

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