I came across Oz Asian in Lake Mary recently, a small quick-serve restaurant with a pan Asian menu. It’s an assemblage concept, so you’re asked to choose your protein (chicken, beef, shrimp, tofu or vegetables); a base (white rice, brown rice, pasta noodles, vermicelli or soba noodles); a sauce (sweet & sour), sweet oyster, Thai curry, garlic, teriyaki or soy and ginger); vegetables to add in (broccoli, onion, cabbage, bean sprouts, mushrooms, peppers, jalapeños, scallions, corn, carrots, celery, pineapple, tomatoes and snap peas); and any extras at extra cost: (fried egg, scrambled egg, or more chicken, tofu, beef or shrimp).

Very close by is a Fresh Market grocery store where you can buy most of those items and just put them together yourself, but don’t get me started on assemblage restaurants. Or maybe it’s too late for that.

The Epcot International Festival of the Arts is running now through Feb. 21 at Walt Disney World. The event highlights the visual arts, performing arts, and of course the culinary arts.

I’d like to think that the culinears who devised the menu of dishes that would be featured this year were considering the literary arts, too. Perhaps they were thinking of Henry David Thoreau’s “Walden,” in which he wrote he wanted to “suck out all the marrow of life” and that that’s why at the Gourmet Landscapes kiosk you’ll find roasted bone marrow.