Halloween at the Walt Disney World Resort

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.

Our first tilt-shift video gave you a glimpse at a journey on the Disney Wonder, and to this day, it is one of our most popular videos. Now, we want to show you some of what you’ll experience over four nights on the Disney Dream sailing from Port Canaveral, Florida to the Bahamas. From Broadway-style stage shows and meet and greets with Disney friends, to fun in the sun at Castaway Cay and a relaxing day at sea, every member of your family will find something just for them.

Check it out … the magic of tilt-shift photography combined with the magic of a Disney cruise!

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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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The inaugural Castaway Cay Challenge takes place in January 2015. Hundreds of runners are combining the excitement of participating in a marathon weekend event with a four-night cruise aboard the Disney Dream. After running their event at Walt Disney World Resort, challenge participants set sail on a four-night cruise and run the Castaway Cay 5K to earn the inaugural Castaway Cay Challenge finisher medal. They will also enjoy exclusive runDisney activities throughout the cruise, including featured menu items, guest speaker session and special merchandise.

Now some of you might be wondering how can I get one of these amazing medals?

If you are registered for the 2015 Disney Princess Half Marathon you still have the opportunity to claim your treasure. Registered runners can book the four-night cruise aboard the Disney Dream departing Feb. 23 from Port Canaveral, and participate in the Castaway Cay Challenge.
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It’s the perfect way to extend your family trip or your ultimate girls weekend and keep the celebration going for four more nights. In addition to the Castaway Cay 5K and the Castaway Cay Challenge finisher medal, runners can purchase a trip to Senses Spa for a post-race massage, a steam bath or sauna in the Rainforest room. Continue to relax by the fresh water pools, jetted hot tubs or take an exciting ride on The AquaDuck, a thrilling transparent tube water coaster that actually goes off the side of the ship. End your days with the girls enjoying a Broadway-style show, or dancing and celebrating the night away in one of several nightclubs.

For more information and to register for the Disney Princess Weekend Castaway Cay Challenge, visit runDisney.com.

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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.

Confit (pronounced con-fee) may sound daunting, but it’s basically a French term for slowly roasting the duck while it’s submerged in liquid – in this recipe it’s duck fat and olive oil. This is one of those recipes that takes time, but the reward is a rich, bright salad that’s perfect for a dinner party.

In case you can’t get to the beautiful Carthay Circle Restaurant, inside the detailed re-creation of the iconic Carthay Circle Theatre at Disney California Adventure park, Chef Francisco Origel shows us how it’s done. This seasonal recipe is just one of the many California-inspired dishes on the menu.

Harvest Apple Salad with Crispy Duck Confit
Serves 8

Duck Confit

  • 4 skin-on, bone-in duck legs
  • Coarse salt freshly ground black pepper
  • 2 sprigs fresh thyme, 3 dried bay leaves
  • Olive oil for covering duck in roasting pan

Cider Vinaigrette

  • 1/3 cup fresh apple cider
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey mustard or Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • Coarse salt, freshly ground black pepper, to taste

Salad

  • 4 gala apples, peeled, cored, and cut into 6 wedges per apple
  • 4 tablespoons melted butter
  • 1/4 cup brown sugar
  • 4 granny smith apples, peeled, cored, and cut into 1/4-inch-wide sticks
  • 6 cups thinly sliced kale
  • 6 cups thinly sliced frisée lettuce
  • 10 breakfast radishes, thinly sliced

For duck confit:

  1. Generously salt and pepper duck legs and set aside at room temperature for 1 hour.
    Prick skin of duck legs all over with a needle or a small, sharp knife, being careful not to pierce the meat. Preheat oven to 300°F.
  2. Heat skillet over medium-high heat and sear duck legs until golden on both sides. Place in a baking dish just large enough to fit all 6 legs and cover with rendered duck fat from skillet. Add thyme, bay leaves, and enough olive oil to submerge duck.
  3. Place in oven, uncovered, and bake 2 hours. Remove from oven and allow to cool in fat to room temperature.
  4. Remove duck legs from fat; remove meat from bones, discarding bones; pull meat into shreds.
  5. Place shredded meat in a medium skillet over medium-high heat; cook just until duck is crispy. Set aside.

For vinaigrette:

  1. Place apple cider and vinegar in a small saucepan over high heat. Bring to a boil and reduce by half, about 8 to 10 minutes. Set aside to cool completely.
  2. Combine reduced apple cider-vinegar and mustard in blender; blend until combined. With blender on medium speed, slowly stream in olive oil.
  3. Removed from blender and place in bowl; stir in thyme and parsley. Season to taste with salt and pepper.

For salad:

  1. Smear cold butter in bottom of large skillet. Sprinkle with brown sugar. Add apples slices and turn on heat to medium-high. As butter begins to melt and sugar caramelizes, turn apples to brown both sides. Add more butter if necessary; cook apples until tender, about 8 to 10 minutes, turning often. Remove from heat and set aside.
  2. Combine kale, frisée, radishes, and gala apple sticks in a large bowl, tossing to combine. Add shredded duck.
  3. Add just enough dressing to coat, tossing to combine. Serve immediately with caramelized apple slices.
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‘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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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

Top Five Hands-On Food Experiences with Adventures by Disney

posted on September 29th, 2014 by Andrae Gill, Adventures by Disney


With more than two-dozen incredible destinations to choose from, Adventures by Disney allows you to see the world while finding your inner foodie. From creating traditional svele pancakes in Norway and crafting handmade pasta and pizza in Italy to harvesting rice in Laos or grape stomping in Greece, you can immerse yourself in local flavor and cuisine no matter which itinerary you choose.

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The Disney Parks Blog Celebrates Five Years of Storytelling

posted on September 29th, 2014 by Thomas Smith, Social Media Director, Disney Parks


Over the weekend, we celebrated a special day for the Disney Parks Blog – our five year anniversary. It’s an exciting milestone for us that would not have been possible without your consistent support and participation during the years.

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October 2014 Merchandise Events at the Disneyland Resort

posted on September 29th, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


Just wait until you see what merchandise events we have headed your way this October at the Disneyland Resort!

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Filed: Art of Disney, Disneyland Park, Disneyland Resort, Downtown Disney District