New to this year’s concert series will be percussionist extraordinaire and singer Sheila E and ‘80s Canadian rockers Glass Tiger. 98 Degrees – featuring brothers and “Dancing With the Stars” alums Nick and Drew Lachey – also bring their smooth harmonies to the festival. Maybe they’ll sing “True To Your Heart” from Disney’s “Mulan”? And, if that weren’t enough, entertainer Jim Belushi brings his rhythm-and-blues band The Sacred Hearts to the festival this year.
The lineup so far is:
- 8/30-31 – Blue October – “Into the Ocean”
- 9/1-3 – Tiffany – “I Think We’re Alone Now”
- 9/4-5 – MercyMe – “I Can Only Imagine” NEW
- 9/6-7 – Glass Tiger – “Don’t Forget Me (When I’m Gone) NEW
- 9/8-9 – Tauren Wells – “Hills and Valleys” NEW
- 9/10-11 – Postmodern Jukebox
- 9/12-13 – TBD
- 9/14-16 – Baha Men – “Who Let The Dogs Out”
- 9/17-19 – TBD
- 9/20-21 – Living Color – “Cult of Personality”
- 9/22-23 – Sheila E – “The Glamorous Life” NEW
- 9/24-26 – Sugar Ray – “Every Morning”
- 9/27-28 – David Cook – “Light On”
- 9/29-30 – Jeffrey Osbourne – “On The Wings of Love”
- 10/1-2 – Jim Belushi & The Sacred Hearts – Various Hits
- 10/3-4 – Everclear – “Santa Monica”
- 10/5-7 – Mark Wills – “19 Somethin’”
- 10/8-10 – Air Supply – “All Out Of Love”
- 10/11-12 – TBD
- 10/13-14 – TBD
- 10/15-16 – 98 Degrees – “Give Me Just One Night (Una Noche)” NEW
- 10/17-18 – 38 Special – “Hold On Loosely”
- 10/19-21 – Devon Allman Project – “Ragged and Dirty”
- 10/22-23 – TBD
- 10/24-25 – Billy Ocean – “Get Outta My Dreams”
- 10/26-28 – Starship featuring Mickey Thomas – “We Built This City”
Disney Parks Podcast Show #308 – Infotainment: 2016 Epcot International Food and Wine Festival Preview
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.
