Returning for a second year, the Spring Bloom Festival at Kings Dominion is the first of many events to happen this season, focusing on beautiful floral displays and internationally inspired cuisine. Open Saturdays and Sundays from April 16th through May 15, 2016, the event starts at 11:00 AM until one hour before park closing. There are four International Food Faire Kiosks located around the base of the Eiffel Tower, each representing a different country and cuisine: Germany, Ireland, Italy, and Switzerland.

As you come to the base of the tower, there is a booth where you purchase your food and beverage tickets. All tastings are $5 ($4 for season passholders), and beer and wine samples are $3 or $8 for a full. Each country features three entrees, one beer, and one wine to choose from, with each country offering a vegetarian entree and all but Switzerland offering a gluten-free option. Portion sizes are generous.

You will also receive an International Food Faire passport that you can get stamped at each kiosk when you get food or a beverage, much like getting your passport stamped when visiting another country.

Executive Chef Paul Maloney, the mastermind behind the delicious offerings, is very visible around the food kiosks asking guests how the food is, answering guest questions, and offering suggestions on food and wine pairings. His love for food and attention to detail shows. The food is fresh and locally sourced when possible. One such small detail that most guests would not expect is the eating utensils. The eating utensils are wood; a nice, classy touch rather than the standard plastic spoon and fork you would normally receive.

Now, lets get to the food!

Germany

Black Forest Ham and Havarti Cheese

I started off by trying the Black Forest Ham and Havarti Cheese sandwich. This wonderful sandwich is served on a pretzel bun with apple butter, whole grain mustard, sliced cucumbers, and green leaf lettuce alongside purple cabbage and apple slaw. The lettuce and cucumber were fresh and crisp, and the purple cabbage and apple slaw was great (this coming from someone that normally does not eat slaw).

Apple Sticky Bun Bread Pudding

This is Germany’s dessert offering and is covered with a pilsner caramel sauce. There are small apple pieces throughout, with hints of cinnamon, and the sauce is not too sweet. If you like bread pudding, this is a must try!

Ireland

Irish Banger and Spinach Buttered Mashed Potatoes, Legend Porter Onion Gravy Topped with Crispy Onions

An Irish banger (sausage) atop mashed potatoes: aka bangers and mash. This awesome sample was hot when I received it. The sausage was well-cooked and had a hint of spiciness (not an amount that should turn away those that do not like spicy food) and the mashed potatoes were nice and buttery. The gravy was great and the crispy onions added a nice texture.

Loaded “Irish Nachos”

An Irish spin on traditional nachos, this dish features fresh fried and seasoned potato chips that are covered in an Irish cheddar sauce, topped off with sour cream and fresh green onions. These were served warm, with the chips having a nice crunch like you would find with kettle cooked chips. The cheddar sauce and sour cream were great and not runny, with the fresh onions adding visual appeal.

Chocolate Trifle

Italy

Spring Pesto Orzo Salad with Bocconcini (Mini Mozzarella Balls), Heirloom Tomatoes, and Marinated Artichokes. Served with Garlic Crostini

Orzo is a type of pasta and is Italian for barley, getting its name from its grain-like shape. The green coloring of the pesto sauce reminds you of spring, and here the tomato is so fresh it is like it just came from the vine. The garlic crostini was crisp and lightly toasted, with the garlic was not overpowering. This lighter dish would be great at a summer BBQ!

Prosciutto Melon Wedge

Another light dish, fresh cantaloupe is wrapped with a thin piece of prosciutto. The saltiness of the prosciutto compliments the sweetness of the cantaloupe, making for a delightful treat when you do not want something heavy or greasy. I would love to have this again in the summer when fresh cantaloupe is in season in Virginia.

Tiramisu Parfait

Switzerland

Charcuterie and Cheese Offering with Seasonal Marmalade, Fruit, and Crostini

This sample comes with a small piece of meat (salami, I believe), a cheese sampler, radish, red grapes, a package of sweet orange marmalade, and the crostini that is served with the Spring Pesto Orzo Salad. The cheese is unspecified in the menu, so it might get rotated throughout the festival. If a light cheese platter sounds great on a hot spring day then it might be worth coming back for if you are in the park. This is another great sampler that is on the lighter side.

Swiss Mac and Cheese with Diced Bacon and Smoked Gouda

If you like mac and cheese and you like bacon, then you are going to love this! This was my favorite of everything I tried. The smoked gouda adds a smokey flavor that compliments the diced bacon that is throughout the macaroni. This is a dish that picky eaters such as children would love.

Swiss Waffle with Fresh Glazed Strawberries, Whipped Cream and Chocolate Sauce

This was the last item I tried before leaving the park. This was a great dessert to end the day on. The waffle had a nice firm texture that was not dry, with a nice layer of fresh strawberries covered by whipped cream and chocolate. This dessert was also on the lighter side, a perfect ending to a day full of culinary delights and amazing rides.

Spring Bloom Festival is a great event to celebrate the opening of the season and showcase the culinary creations of Chef Paul and his team, along with the natural beauty of the park in the spring.

What was your favorite #SpringBloom dish this year?

Write up and photos by Bo Corbin.

A special thanks to Kings Dominion for sponsoring our visit to Spring Bloom.

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