Halloween at Walt Disney World Resort

Perfect Dish for Fall Weather from Chef Scott Hunnel at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa

posted on October 1st, 2014 by Pam Brandon, Disney Parks Food Writer


Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa is the crème de la crème of Disney restaurants – the only AAA Five-Diamond restaurant in Central Florida, and home to Chef Scott Hunnel, a James Beard Award-nominated pro who runs the small kitchen with his finely tuned team.

With only 53 coveted seats in the dining room, plus the opulent (and even smaller) Queen Victoria’s Room and private Chef’s Table in the kitchen, we can’t all get a reservation, but Chef Hunnel kindly shares this pan-seared sablefish that you can make at home. It’s the sort of dish that tastes simple but takes some care to prepare.

At Victoria & Albert’s, this dish is served with beautifully sculpted baby vegetables and garnished with delicate fried carrot curls. Sablefish is also known as black cod and butterfish. If you can’t find sablefish, a good substitution is Chilean sea bass. And if you can’t find Zellwood sweet corn, any fresh corn will work.

Pan-Seared Sablefish with Fingerling Potatoes and Zellwood Corn
Serves 4

Corn Relish

  • 2 ears Zellwood sweet corn
  • Olive oil, for roasting corn and sautéing vegetables
  • 1/2 sweet red pepper
  • 1/2 red onion, diced small
  • 1 teaspoon toasted cumin
  • Coarse salt, freshly ground black pepper, to taste
  • 1 teaspoon extra virgin olive oil

Zellwood Corn Sauce

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1/2 leek, white part only, diced
  • 1 stalk celery
  • 1 teaspoon minced garlic
  • 8 ears Zellwood corn, kernels removed
  • 1 cup white wine
  • 1 quart corn stock or chicken stock
  • 1 bouquet garni (thyme, parsley, bay leaves, and peppercorns tied together with string)
  • 1 cup heavy cream
  • Coarse salt, freshly ground black pepper, to taste
  • 6 tablespoons butter

Fingerling Potatoes

  • 1 pound fingerling potatoes
  • Olive oil, for sautéing
  • Coarse salt, freshly ground black pepper, to taste
  • 1 tablespoon minced fresh chives

Sablefish

  • 1/2 cup olive oil
  • 4 (5-ounce) portions sablefish
  • Fresh white pepper, Maldon sea salt, to taste

For corn relish:

  • Husk corn and lightly brush with olive oil. Heat a saute pan or grill over medium-high heat.
  • Place corn in pan and rotate every few minutes using tongs. Baste with a little olive oil, as needed. Cook 7 to 10 minutes, or until corn is charred and tender. (If charring too fast, lower heat slightly.) Cool and slice kernels from the cob. Set aside.
  • Preheat oven to 425°F. Halve pepper lengthwise; remove stems, seeds, and membranes. Place cut side down on foil-lined baking sheet.
  • Roast 20 to 25 minutes, or until skins are blistered. Carefully bring foil up and around the pepper halves to enclose. Let stand 15 minutes, or until cool enough to handle.
  • Loosen edges of skins from pepper halves with a sharp knife. Slowly pull off skin and discard. Dice one-half into 1/2-inch pieces. Set aside.
  • Heat 1 teaspoon olive oil in a small saute pan. Saute corn, pepper, and onion until soft. Stir in cumin and season to taste. Remove from heat and toss with extra virgin olive oil. Set aside until ready to serve.

For Zellwood corn sauce:

  1. Heat saute pan over medium heat. Saute onion, leeks, and celery for 1 minute.
  2. Add garlic and corn, and cook for 10 minutes. Stir in white wine, scraping bits from bottom of pan. Add stock and bouquet garni; reduce heat and simmer 35 to 40 minutes. Stir in heavy cream and season to taste.
  3. Remove from heat, purée with immersion blender, and strain through a chinois or china cap. Stir in butter. Keep warm until ready to serve.

For fingerling potatoes:

  1. Wash and quarter fingerling potatoes. Place in saucepan and cover with water over high heat. Cook 4 to 5 minutes, or until tender, depending on size of potatoes. Remove from heat and cool under running water.
  2. Heat olive oil in a large saute pan over medium-high heat. Add potatoes and cook until golden and crispy, turn and cooking about 5 minutes.
  3. Season with salt and pepper and garnish with chives. Keep warm until ready to serve.

For sablefish:

  1. Preheat oven to 400°F. Heat olive oil in sauté pan over high heat.
  2. Season sablefish with salt and pepper. Place skin side down in pan and sauté for 1 minute or until golden brown. Turn and sauté for 1 minute.
  3. Roast in oven for about 2 minutes, or until desired doneness.

To serve:

  1. Place roasted fingerling potatoes in center of plate and top with fish.
  2. Drizzle Zellwood corn sauce around fish and potatoes; top fish with corn relish.
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Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Unforgettable Details of Aulani, a Disney Resort & Spa: Menehune Bridge

posted on September 30th, 2014 by Tyler Slater, Public Relations Manager, Disney Destinations


If your little ones love water, the Menehune Bridge will be a favorite destination at Aulani, a Disney Resort & Spa. This 2,200 square foot interactive water play zone designed for keiki under 48 inches features two junior-sized water slides, spinning gourds and a climbing wall! As with most water activities in the resort’s Waikolohe Valley, it is free to guests.

Aulani

During a visit to Aulani, Cultural Advisor Kahulu De Santos shared with me the Menehune legend that provides the inspiration for this aquatic play structure. I’m excited to pass the story along as part of our “Unforgettable Details of Aulani” series.

According to Hawaiian legend, a boy named Laka went searching for his chief-father after his mysterious disappearance. His grandmother told him to “go to the mountains and look for the tree that has leaves shaped like the Hilo moon – such is the tree for a canoe.” He took his grandmother’s advice and found and fell the tree just before sunset. When he woke the next day to work on his new canoe, the tree he cut down was mysteriously gone! This trickery happened to Laka several times, until he decided to dig a small trench and hide alongside the tree trunk.

While hiding, he found the culprits taking his trees – a pair of Menehune! Once caught, they pleaded forgiveness for their mischievous actions and promised to build Laka a canoe. That evening, a multitude of Menehune carried the canoe down the mountain to Laka’s beachside home. Upon their arrival, a marvelous feast ensued and the mischievous Menehune were forgiven.

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Menehune Bridge celebrates the legend of Laka’s canoe but also encourages aquatic mayhem – inspired by the Menehune, of course. If you want to get a fun view of Laka’s canoe, stand beneath it as it fills with water. Be patient – you’ll be in for a surprise!

What are your keiki looking forward to most during your vacation to Aulani, a Disney Resort & Spa? Tell us in the comments below!


For more from the “Unforgettable Details of Aulani” series, visit the posts below:

Halloween Celebration Begins at Disneyland Park Paris October 1

posted on September 30th, 2014 by Jennifer Fickley-Baker, Social Media Manager


Halloween is on its way to Disneyland Park (Paris), with the return of the park’s Disney’s Halloween Festival on October 1.

During the event, which runs through November 2, guests can watch The Maleficent Disney Villains Promenade or Mickey’s Halloween Celebration (which features Disney characters dressed in Halloween costumes), visit their favorite villains in Maleficent’s Court, or take photos in one of the park’s many seasonally decorated photo locations.

Here’s a sneak peek at the fun.

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Filed: Disneyland Paris, Special Events

Tilt-Shift Video: Four Nights on a Disney Cruise

posted on September 30th, 2014 by Jonathan Frontado, Disney Cruise Line


We know how much you love to see our exclusive tilt-shift videos, a “miniature scale” of the fun you can have at our parks and on our cruises.

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Set Sail for the New Castaway Cay Challenge Finisher Medal

posted on September 30th, 2014 by Robert Hitchcock, PR Manager/Content Producer, runDisney


We hear it all the time, “It’s all about the bling!” Well today Walt Disney World Marathon Weekend runners who registered for the Disney Cruise Line Castaway Cay Challenge will not be disappointed as we reveal the treasure waiting for them at Disney’s private island in the Bahamas.

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Filed: Disney Cruise Line

Delicious and Seasonal: Harvest Apple Salad from Carthay Circle Restaurant at Disney California Adventure Park

posted on September 30th, 2014 by Pam Brandon, Disney Parks Food Writer


Fall is here – the season for California apples – and elegant Carthay Circle Restaurant at Disney California Adventure park is taking advantage of the bounty with this beautiful Harvest Apple Salad, which also includes the richness of duck confit to match the tart, sweet apples.

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Filed: Disney California Adventure Park, Disney Dining, Disneyland Resort

‘Fall’ in Love with Pumpkin-Inspired Delights at Downtown Disney

posted on September 30th, 2014 by Darcy Clark, Marketing Manager, Downtown Disney at Walt Disney World Resort


Living in Florida, fall is my favorite time of year. Temperatures start to dip, the humidity (sort of) takes a break and autumn is in the air. The season officially kicks off on Monday, but here at Downtown Disney, fall has already arrived. I know this because I’m surrounded by pumpkin-tinged treats.

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Walt Disney World Event Snapshot – October 2014

posted on September 30th, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


Wondering what merchandise events are headed your way this October at the Walt Disney World Resort? Take a look!

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Filed: Art of Disney, Downtown Disney, Epcot, Magic Kingdom, Walt Disney World Resort

Five Things You Might Not Know About Horticulture at the Disneyland Resort

posted on September 29th, 2014 by Erin Glover, Social Media Director, Disneyland Resort


It’s the details that make you feel like you’re in another world at a Disney Park, and horticulture plays a huge role in creating that feeling. When you’re walking through the untamed jungles of Adventureland in Disneyland park, you may notice the towering bamboo plants near Tarzan’s Treehouse. As you’re strolling through the wooded mountains of Grizzly Peak at Disney California Adventure park, you see the colorful California foliage. These are some of the magical details created every season by the Disneyland Resort Horticulture team. Here are some things you might not know about horticulture at the Disneyland Resort:

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Filed: Disney California Adventure Park, Disneyland Park, Disneyland Resort

Hanson Appears at Eat to the Beat Tonight

posted on September 29th, 2014 by Jennifer Fickley-Baker, Social Media Manager


The band Hanson (“I Will Come to You”) will take to the stage tonight at the Epcot International Food & Wine Festival in the event’s Eat to the Beat concert series.

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Filed: Epcot, Special Events, Walt Disney World Resort