The Disney California Adventure Park‘s Food & Wine Festival returns to Disney California Adventure Park from March 6 through April 27, 2026, inviting guests to eat and drink their way through California-inspired flavors across the park. Offerings will be available at festival marketplaces, select quick-service locations, and reserved dining experiences.
“California-inspired” is doing a lot of work here—in the best way. The state’s food identity isn’t just farm-to-table and coastal classics. It’s also shaped by generations of immigrant communities, neighborhood staples, and the kind of cross-cultural mashups you only get in a place where so many cuisines live side by side. This year’s lineup leans into that reality with twists on favorites and fusion-forward creations that feel right at home in the Golden State.
Returning favorites like the Cluck-A-Doodle-Doo’s Asa’DOS which has Grilled skirt steak, chipotle chicken, Spanish rice, and salsa verde, Garlic-Kissed’s Sirloin Gruyère Mac & Cheese with black garlic chimichurri, garlic butter crunch, and Fresno chile slices, and Musubi Fried Rice brought to you by Disney Vacation Club: AULANI Resort-inspired steamed rice with egg, glazed spiced ham, umami mayo, and furikake, and Cherry Cobbler Pot de Crème: Vanilla custard, cherry filling, and oat crumble (Plant-based) will be there.
But some of the newer items include ramen mac & cheese, which folds Japanese pantry staples into an American favorite with furikake, fish cake, and chile crunch, or the pandan latte churro, a theme-park twist that pulls Southeast Asian flavor into a familiar Disney snack with pandan whipped cream and toasted coconut. Even the festival’s savory options nod to local food scenes, from the carbonara pizzetta (white sauce, applewood smoked bacon, black pepper drizzle) to chicharrón nachos topped with chorizo and salsa verde.
Guests can also level up their visit with bookable tasting seminars, where expert winemakers or Disney mixologists lead 30–40 minute guided experiences designed to highlight standout sips and the stories behind them.
On select festival weekends, guests can also catch complimentary culinary demonstrations at the Hollywood Backlot Stage (no reservations required), featuring local and visiting chefs sharing tips and techniques as they prepare festival-worthy dishes live. The best part of it all is that these demonstrations require no reservations.
For those who want to go beyond sampling, Sonoma Terrace hosts reservation-required beverage education seminars led by industry pros, with guided tastings that spotlight everything from house-made cocktails to exceptional wines.
Some of the most exciting “California-inspired” picks this year are the ones that feel directly rooted in the state’s cultural communities and the way they overlap to create some exciting new flavor fusions. At Lamplight Lounge, a new Thai-BBQ pork chop comes paired with drunken noodles, Chinese broccoli, and peanut chile oil for a dish that reads like a full, flavor-forward entrée rather than a theme-park novelty. Over in San Fransokyo Square, Lucky Fortune Cookery leans into Korean and Southeast Asian influences with a bulgogi bowl and a nonalcoholic pandan milk tea, while the nearby Cappuccino Cart adds an ube latte with matcha foam that nods to Filipino flavor with a Japanese tea twist. Elsewhere, the festival’s new items keep the global-meets-local vibe going. There’s the green pozole at Cozy Cone Motel, a chicken-and-waffle mole taco at Studio Catering Co. and Hollywood Lounge, and a chile relleno torta at Award Wieners.
