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Victoria & Albert’s Chef Scott Hunnel Nominated for 2015 James Beard Award

posted on February 26th, 2015 by Pam Brandon, Disney Parks Food Writer


Congrats to Chef Scott Hunnel, a semi-finalist for the prestigious Best Chef award for the South Region by the James Beard Foundation. Chef Hunnel leads the team at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa (already a AAA Five-Diamond winner).

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He’s among 20 chefs from Florida, Alabama, Mississippi, Louisiana and Puerto Rico nominated for the honor. The final ballot will be announced on March 24, with chefs chosen by regional judges. Winners will be announced in Chicago on May 4.

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, Chef Scott sources the freshest seasonal ingredients from around the globe in a menu that changes daily.

Good luck, Chef Scott!

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New Tastes on Menu at Raglan Road Just in Time for St. Paddy’s

posted on February 23rd, 2015 by Pam Brandon, Disney Parks Food Writer


Hard to believe it’s been nearly 10 years since Raglan Road Irish Pub & Restaurant opened its doors at Downtown Disney, and the food just keeps getting better. Under the creative eye of Irish Master Chef Kevin Dundon, the kitchen with Chef Heberto Segura continues to shine a spotlight on the very best of Irish food and drink with a focus on seasonal ingredients.

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The spring menu debuts just in time for the Mighty St. Patrick’s Festival March 13-17 (for more info about live music, Irish dance, face painting and other activities, go to www.raglanroad.com).

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We got a taste of the new dishes and craft cocktails, starting with the Rollicking Raglan Weekend Brunch (10 a.m.-3 p.m. Saturdays and Sundays). Each brunch starts with a complimentary sip of Suave Smoothie, a new seasonal drink with fresh fruit and honey yogurt. Heartier is the Pork Hash Tagged, a generous plate of potato hash with bits of crispy braised pork belly topped with fried eggs and a dollop of shallot puree. Heartiest is Ellis Isle Steak ‘n Eggs, featuring a grilled New York strip steak, roast potatoes and poached eggs that are fried and battered for a whole new taste sensation. If you prefer light, go for the Smoked Salmon Potato Cakes with beautiful smoked salmon atop thin potato cakes (made with mashed potatoes) with crème fraiche and a drizzle of caper dill vinaigrette. A beautiful Irish farmhouse cheese platter rounds out the brunch additions.

Three new items join the lunch and dinner menus. Cod Cornucopia stars perfectly pan-roasted cod with crispy skin atop warm potato salad and a drizzle of chorizo vinaigrette. (Fish is flown in three times a week from Boston, according to Chef Heberto.) Proud Pork is a generous grilled chop with traditional colcannon potato mash with cabbage, buttermilk and onion. The cider port jus took the chops over the top. The table favorite was the Double Joint, a cowboy cut rib-eye steak served with duck fat fries, roast veggies and a lightly dressed salad. Add béarnaise or red wine jus, both served on the side.

New cocktails compete with popular Irish beers and whiskies, all made with cold-pressed organic juices for delightful sipping: grapefruit gin and tonic; Strawberry Fields with Prosecco and vodka (brunch only); Ginger Mojito; Smoking Margarita with tequila and Irish whiskey are just a few gems.

Raglan Road is a true slice of Ireland in a lovely setting with antique bars and Irish antiques, and live Irish music nightly. For reservations, call 407-938-0300.

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Snazzy New Beverages, New Chef Demos Brighten Epcot International Flower & Garden Festival March 4 – May 17

posted on February 20th, 2015 by Pam Brandon, Disney Parks Food Writer


We promised a peek at the new beverages for this year’s Epcot International Flower & Garden Festival, fruit-based sips like Key Lime sparkling wine from Florida Orange Groves at Florida Fresh Outdoor Kitchen and Ace Pineapple Hard Cider and sparkling pineapple wine at Pineapple Promenade.

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Among new craft cocktails, we can’t wait to taste: La Tizana cocktail at Botanas Botánico and the Urban Mary at Urban Farm Eats.

“La Tizana is a Venezuelan-influenced fruit punch made with orange juice, lime juice, banana puree, grenadine and garnished with a tropical fruit medley of diced pineapple, mango, strawberries and oranges,” explains Marianne Hunnel, content development manager and beverage expert extraordinaire. For an adult version, you can add a splash of RHUM Orange liqueur from Santa Teresa, Venezuela.

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“The Urban Mary is a tomato beverage made with spicy tomato juice, lime juice and Worcestershire sauce, garnished with a pickled green bean and micro greens,” Hunnel continues. Adding a shot of vodka is an option.
Craft beer is back in a big way, with new additions like Maple Bacon Stout, being brewed right now at Shipyard Brewing Company in Clearwater, Fla., to be released on opening day of the festival. Try it in a flight at The Smokehouse: Barbecue and Brews.

And one of the most whimsical takes on grown-up tastes is the new “Ice Pop” at Fleur De Lys in France, flavored with peach iced tea mixed with Grand Marnier Peach Raspberry (a limited-release spirit) and a splash of vodka. “It’s frozen, but not solid, so it just melts in your mouth – refreshing!” says Eric Weistroffer, general manager of Chefs de France.

New this year are free cooking demonstrations at 3 p.m. every Friday, Saturday and Sunday through May 17 at Port of Entry at the entrance to World Showcase. If you’re there for the weekend, plan a short stop. The demos are just about 15 minutes, and it’s your chance to meet a Disney chef and watch how to prepare a delicious dish. Just some festival items to be featured at the demos will be the Piggylicious Bacon Cupcake, the ghost pepper-dusted tilapia, and white corn arepas. You can also pick up a copy of the Taste of Epcot festival cookbook with plenty of recipes to try at home.

For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. Admission to the festival, running March 4-May 17, includes all gardening programs and exhibits.

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Food Vies with Flowers at Epcot International Flower & Garden Festival

posted on February 17th, 2015 by Pam Brandon, Disney Parks Food Writer


For some of us, the Outdoor Kitchens are our first destination at the Epcot International Flower & Garden Festival, 75 days to munch and learn from March 4-May 17.

American Barbecue Adventure at Epcot Garden Fest

It’s the third year for the Outdoor Kitchens around World Showcase Lagoon, and the garden- and spring-inspired tapas-sized food and beverages just get more and more interesting. The new Botanas Botánico Outdoor Kitchen between France and Morocco pavilions will showcase treats like Cachapas with Farmer’s Cheese, a sweet yellow corn pancake, and Seafood Ceviche with shrimp, scallops and grouper with mango and avocado.

Shrimp and Stone-Ground Grits at the Epcot International Flower and Garden Festival Frushi at Hanami at the Epcot International Flower and Garden Festival

“It’s so much fun coming up with creative new flavors to wow our guests,” says Chef Gregg Hannon, Epcot executive chef. He mentions Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños at The Smokehouse: Barbecue and Brews Outdoor Kitchen, and the Quinoa Vegetable Naanwich with arugula pesto and oven-dried tomatoes at Urban Farm Eats.

Berry Tea Cocktail at Pineapple Promenade at the Epcot International Flower and Garden Festival Beijing Candied Strawberries at Lotus House at the Epcot International Flower and Garden Festival

Especially appealing are flavors inspired by fruits and veggies, like the Frozen Desert Violet Lemonade, Sparkling Pineapple Wine and Berry Tea Cocktail at Pineapple Promenade; the Macaron Guimauve à la Fraise (strawberry marshmallow macaron) at the Fleur De Lys; the vegetarian Falafel with Cucumber Tomato Salad and Tahini at Taste of Marrakesh; Frushi (fresh pineapple, strawberry and melon rolled with raspberry coconut rice, sprinkled with toasted coconut and whipped cream) at Hanami; Limoncello Panna Cotta (gluten free and vegetarian) at Primavera Kitchen; Watermelon Salad with Pickled Onions, Baby Arugula and Feta Cheese and the Florida Blueberry and Lemon Curd Tart (vegetarian) at Florida Fresh; Beijing Candied Strawberries at Lotus House; and Kale Salad with Dried Cherries, Almonds and Goat Cheese (gluten free and vegetarian) at Urban Farm Eats.

Hungry yet? Protein fans will love everything from Confit de Canard (pulled duck confit) at Fleur De Lys to a spicy hot dog with pineapple chutney and sriracha mayo at Pineapple Promenade. There’s Harissa Chicken at Taste of Marrakesh and a Pulled Pig Slider at The Smokehouse: Barbecue and Brews. Florida Fresh will serve up hearty Shrimp and Stone-Ground Grits with Andouille Sausage and Jardin de Fiestas has tacos with achiote marinated pork.

Look for our next post on all the fun beverages!

For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

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Happy Lunar New Year! Celebrate With Good Eats at Disney California Adventure Park, February 19-22

posted on February 17th, 2015 by Pam Brandon, Disney Parks Food Writer


Thursday, February 19, is officially Lunar New Year, the turn of the Chinese calendar. At Disney California Adventure park, celebrate with these little tastes of Asian goodies during the Happy Lunar New Year Celebration!

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At Bayside Brews, you can sip a cold Tsing Tao Beer and bite into a soft, pillowy steamed bao filled with pork, served with sweet chili sauce. These steamed buns, considered grab ‘n go street food in China, are a perfect snack for strolling the park. If you prefer dessert, try a ginger milk tea with almond cookies.

The pork bao and almond cookies also will be available on the Lunar New Year food cart, along with the popular Boudin Bakery sourdough bread (this one baked with a wood ram insignia – it’s the “Year of the Sheep”), so take home a loaf for your own celebration.

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Wine Tasting with Fess Parker Winery & Vineyard, Feb. 21-22 at Alfresco Tasting Terrace at Disney California Adventure Park

posted on February 13th, 2015 by Pam Brandon, Disney Parks Food Writer


Popular Alfresco Tasting Terrace on the second floor of Golden Vine Winery at Disney California Adventure park features a very cool wine list, new wine flights and small Mediterranean-inspired plates – a lovely spot for a sip of wine on the open-air veranda.

Chef Jorge Cruz has been at Golden Vine Winery less than a year, and after stints at Club 33 and Steakhouse 55 at the Disneyland Resort, he’s having fun with the menu at Golden Vine Winery. His small plates on the terrace are getting high marks from fans, like the Tenderloin Sliders (recipe below) which is on the Alfresco Tasting Terrace daily menu.

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At 11 a.m. and 2 p.m. on February 21-22, Alfresco Tasting Terrace will premiere its Winemaker Events with Fess Parker Winery & Vineyard, one of the “Disney Family of Wines,” a diverse collection that displays qualities long identified with Walt Disney and The Walt Disney Company, carrying on the Disney legacy and typifying the passion, innovation and quality that the name Disney symbolizes.

The Fess Parker Winery & Vineyard Winemaker Event will feature wine, a special event appetizer menu and fun stories about the Disney family connection to the winery. For instance, Fess Parker (1924-2010) was named a Disney Legend in 1991 and was honored with his own window in Frontierland at Disneyland. Walt discovered Fess in the movie “Them” and asked him to stop by the studio; Fess brought his guitar, met Walt, sang a song, and said goodbye. Walt cast him as Davy Crockett, and he went on to star in many other Disney productions – but will always be remembered for his coonskin cap.

Seating is limited. For reservations and pricing, visit the podium at Golden Vine Winery or call 714-817-5700.

Guests must be at least 21 years of age to consume alcoholic beverages. Valid photo ID required. Appearances, presentations and events are subject to change or cancellation without notice. Other restrictions may apply.

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The Alfresco Tasting Terrace daily menu features Mediterranean-inspired appetizers and wines from the “Disney Family of Wines” — consisting of eight California vintners chosen because of their personal relationship with the Disney name.

The “family of eight” includes Chappellet Winery, Fess Parker Winery & Vineyard, Frank Family Vineyards, Gogi, Lasseter Family Winery, MacMurray Ranch, Silverado Vineyards and Skywalker Vineyards.

These wines can be sipped with favorite appetizers, like the one below.

Tenderloin Sliders
Makes 12

Caramelized Onion-Horseradish Aioli

  • 1 white onion, peeled, halved and thinly sliced
  • 3 tablespoons olive oil
  • Salt and Pepper to taste
  • 1 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • Coarse salt and freshly ground black pepper, to taste

Tenderloin Sliders

  • 1 (2-pound) beef tenderloin
  • Coarse salt, to taste
  • 3 tablespoons light olive oil, divided
  • 12 slider buns, halved
  • 1 cup Caramelized Onion-Horseradish Aïoli
  • 2 tablespoons micro basil or finely chopped basil

For caramelized onion horseradish aioli:

  1. Add oil to a heavy bottom sauté pan over medium-high heat until oil shimmers. Add onions to hot oil, stirring to coat. Add a pinch of salt.
  2. Cook, stirring often, until onions are golden, tender, and dark brown in spots. Set aside.
  3. Combine mayonnaise, horseradish, and 1/2 cup caramelized onions in the work bowl of a food processor; process until fully combined.
  4. Season with salt and pepper to taste.

For tenderloin sliders:

  1. Bring tenderloin to room temperature 1 hour before cooking. Season beef tenderloin generously with salt and pepper. Preheat oven to 475°F.
  2. Heat 2 tablespoons oil in a large, ovenproof skillet over high heat. Sear tenderloin on all sides until outside is well browned, about 10 to 12 minutes total.
  3. Transfer beef on skillet to oven and roast until center reaches 120°F for rare or 125°F for medium-rare, about 18 to 25 minutes. Let beef rest at room temperature at least 15 minutes before slicing.
  4. Cut tenderloin into 1 ½-inch thick slices.
  5. To toast buns, heat remaining 1 tablespoon in a large sauté pan over medium heat. Place buns, cut side down, into pan and toast until light golden brown.
  6. Place 1 slice tenderloin on the bottom half of each bun; top with a dollop of Caramelized Onion-Horseradish Aïoli and sprinkle with micro basil or chopped basil. Top with top half of buns.
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New ‘Cooking Safari With Mickey’ Cookbook Debuts This Spring at Disney’s Animal Kingdom

posted on February 12th, 2015 by Pam Brandon, Disney Parks Food Writer


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It was so much fun to work with the chefs at Disney’s Animal Kingdom and Disney’s Animal Kingdom Lodge to put together “A Cooking Safari With Mickey,” a collection of recipes showcasing the flavorful cuisine of South Africa and India.

We know that our guests are well traveled and love exploring new tastes, and sharing these recipes is a treat. Here’s a sneak peek of the cookbook, with one of our favorite recipes from Sanaa in Kidani Village at Disney’s Animal Kingdom Lodge. We like it a little spicy, so add more jalapeños and chili powder. And cardamom pods can be found in Indian grocery stores – -some stores call them seeds, rather than pods. (Each pod is about the size of a dried cranberry and contains 17 to 20 tiny seeds.)

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Spicy Durban-Style Chicken
Serves 4

Dry Masala

  • 1 whole star anise
  • 1/2 tablespoon whole cumin seeds
  • 2 whole bay leaves
  • 4 green cardamom pods
  • 1 teaspoon fresh ground cinnamon
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons ancho chili powder
  • 1 1/2 tablespoons Madras curry powder
  • 2 teaspoons turmeric powder

Chicken and Curry Sauce

  • 1/4 cup canola oil
  • 1 1/4 pounds boneless, skinless chicken thighs
  • Course salt, freshly ground black pepper, to taste
  • 1 cup diced yellow onion
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 cups canned crushed tomatoes with juice
  • 1 1/2 cups water
  • 1/4 cup minced cilantro
  • Basmati rice, for serving

For dry masala:

  1. Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant. Remove from heat and cool.
  2. Grind spices in a blender or coffee grinder into a fine powder.
  3. Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant. Remove from skillet and set aside to cool.

For chicken and curry sauce:

  1. Heat oil in a large heavy skillet over medium heat. Trim fat from chicken and cut into 1-inch cubes. Season with salt and pepper. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.
  2. Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent. Add ginger and garlic, stirring to combine. Cook for 1 minute. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.
  3. Stir in tomatoes and increase heat to high for 3 to 4 minutes.
  4. Return chicken to skillet, add water, and stir to combine. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens. Stir in cilantro. Serve immediately over basmati rice.
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Newest Disney Cookbook Features Best Recipes from Disney Parks & Resorts, Disney Cruise Line

posted on February 3rd, 2015 by Pam Brandon, Disney Parks Food Writer


Oh, how Disney kitchens have changed since Disneyland park opened in 1955. Today, we feed guests from around the globe, and our award-winning chefs and sommeliers wow diners with seasonal produce, often sourced locally, and with finds from around the world. More than ever, food is an important part of any vacation experience.

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What a delight it was to work with the Disney chefs to create Kitchen Magic With Mickey, featuring 100 oft-requested recipes (many shared on the Disney Parks Blog). I sipped an elegant Colette Champagne Cocktail at Remy on the Disney Cruise Line, and tried smoked buffalo at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa. But equally delicious (and a little more messy) was the Boo-Ya Chili at ESPN Club and cheesy enchilada soup at Fiddler, Fifer & Practical Café at Disney’s California Adventure park. From high end to family favorites, this cookbook includes a little bit of everything.

The book is divided into traditional chapters, with each recipe tested in a home kitchen. You’ll find classics such as banana bread French toast, scones, and Southern shrimp and grits, and new taste sensations like haupia from Aulani, a Disney Resort & Spa in Ko Olina, Hawaii, and spiced tandoori tofu from Tusker House Restaurant at Disney’s Animal Kingdom.

We hope you’ll re-create a vacation memory in your own kitchen. Kitchen Magic With Mickey is available now at Disney Parks, but here’s a recipe to get you started:

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Aulani, A Disney Resort & Spa
Haupia with Mango Compote

Serves 4

If you love coconut, this is the perfect dessert. Chefs at Aulani, a Disney Resort & Spa on beautiful Ko Olina in Hawaii offer guests true tastes of the islands, and haupia, a traditional sweet often served at Hawaiian luaus, is a favorite sweet ending for guests at the Disney Vacation Club resort.

Haupia

  • 1 (14.5-ounce) can coconut milk
  • 6 tablespoons cornstarch
  • 1/3 cup water
  • 1/4 cup sugar
  • 3 tablespoons shredded coconut, toasted

Mango Compote

  • 1 mango, peeled, cut away from pit, and diced small
  • 1 small lime, washed
  • 1 teaspoon orange blossom honey, heated until thin

For haupia:

  1. Combine 1/2 cup coconut milk and cornstarch in a small bowl, stirring until smooth. Combine remaining coconut milk, water, and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
  2. Drizzle cornstarch mixture slowly into saucepan, whisking constantly. Cook, whisking vigorously (do not let boil), until mixture is very thick and no longer tastes floury, 4 to 6 minutes.
  3. Pour into 4 (1/2-cup-capacity) ramekins; cover with plastic wrap, pressing plastic wrap directly onto surface of coconut milk mixture.
  4. Refrigerate 2 hours. Garnish with toasted coconut.

For mango compote:

  1. Place mango in a medium bowl. Zest lime into bowl; stir to combine.
  2. Stir in honey. Serve with haupia.

Cook’s note: Mangoes have a hard, oblong pit that runs through the narrow center. To easily cube the fruit, cut each round “cheek” away from pit, score with a paring knife, and cut fruit away from peel.

This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.

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Filed: Aulani, Disney California Adventure Park, Disney Cruise Line, Disney Dining, Disney's Animal Kingdom, Disneyland Park, Disneyland Resort, Hotels & Resorts, Walt Disney World Resort

Sweet, Savory Valentine’s Day Specials at Disneyland Resort

posted on February 2nd, 2015 by Pam Brandon, Disney Parks Food Writer


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From red velvet funnel cakes at Stage Door Café to a four-course menu inspired by St. Valentine at Napa Rose at Disney’s Grand Californian Hotel & Spa, Disneyland Resort is adding lots of special ways to woo your sweetheart on February 14.

In Disneyland park, along with those indulgent funnel cakes, you can start your day with a sweet touch at River Belle Terrace with red velvet pancakes – linger under the umbrellas and watch the Mark Twain Riverboat paddle down the Rivers of America for a romantic morning.

Lunch and dinner add a savory side. Plaza Inn is featuring pan-seared salmon with rice pilaf, seasonal vegetables with a Chardonnay dill cream sauce. Blue Bayou Restaurant continues the “heat” theme with a “Sweet Heat Duet”: bacon-wrapped filet mignon and halibut atop tomato croutons with sautéed baby spinach and roasted potatoes, served with a rich Chardonnay dill, Cognac peppercorn and café au lait sauce.

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Carnation Café’s hearty surf and turf will please hearty appetites with sirloin, shrimp, mashed potatoes and sautéed broccoli with a sun-dried tomato butter and herb beurre blanc sauce topping the duo. Café Orleans takes a light approach with angel hair pasta with sautéed shrimp, zucchini and yellow squash tossed with a cream shrimp fumé.

Heading to Disney California Adventure park, you can sip a cherry-apple smoothie at Schmoozies, have a Valentine sugar cookie at Pacific Wharf Cafe or enjoy a Valentine’s Day Sundae at Clarabelle’s. For dinner, Wine Country Trattoria is offering a three-course menu with a choice of lobster or beef tenderloin with shrimp for the main course.

Or just keep it sweet with Alfresco Tasting Terrace & Cove Bar’s dessert sampler: vanilla fruit tart, raspberry macaroon and tiramisu served in flight glasses with a sparkling wine pairing. And to carry home, the popular, freshly baked heart and teddy bear-shaped breads from Boudin Bakery are for sale at Pacific Wharf Café, Mortimer’s Market and the Boudin Bread Cart.

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For date night, Steakhouse 55 and The Lounge at Steakhouse 55 at the Disneyland Hotel and Napa Rose at Disney’s Grand Californian Hotel & Spa both are featuring prix-fixe menus. Steakhouse 55 features elegant renditions of Maine lobster bisque, surf and turf with a filet mignon and bacon-wrapped jumbo prawn and a fancy White Chocolate Baked Alaska for dessert. The four-course Napa Rose menu, “inspired by St. Valentine,” will be available with an optional wine pairing – we can’t reveal the courses, but promise it ends with a grand finale.

Happy Valentines’ Day! For reservations, visit Disneyland.com or call 714-781-DINE.

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Trend Spotting: Our Favorite Walt Disney World Resort Restaurants for Charcuterie

posted on January 30th, 2015 by Pam Brandon, Disney Parks Food Writer


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Charcuterie, the fancy French term for preserved meats, is an age-old food preparation that’s popping up on lots of Walt Disney World Resort menus. The newest at Trattoria al Forno at Disney’s BoardWalk made us want to try them all.

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We love that Trattoria al Forno features cured Italian meats on the breakfast menu with tomatoes, hard-boiled eggs and cheese with fonduta (an Italian melted cheese made with Fontina cheese). What a way to start the day with a press pot of good coffee. For dinner, the restaurant pairs the charcuterie with house-pickled peppers, rich olives, caponata (eggplant) and grilled bread.

On the dinner menu at Be Our Guest Restaurant in Magic Kingdom Park, the charcuterie for two includes assorted cured meats and sausages with tart cornichons, pickled onions and a toasted baguette. Pair this one with a crisp white wine to enhance the flavors.

Over at Epcot, we head to two spots: Chefs de France in the France pavilion, and Le Cellier Steakhouse in the Canada pavilion. The dinner menu at Chefs de France include assiette campagnarde, a rustic assortment of French patés and charcuteries that is trés authentique. At Le Cellier, the generous platter of meats comes with grilled sourdough and buttery Italian Robiola cheese.

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At Disney’s Hollywood Studios, stop by the al fresco Hollywood Brown Derby Lounge for the artisanal cheese & charcuterie board for two that features salami Calabrese, salami Toscano, duck rillette (similar to paté), imported prosciutto and paté de campagne. Relax with a Champagne or martini flight, or one of the craft cocktails or wines by the glass.

Disney’s Grand Floridian Resort & Spa features charcuterie at both Cítricos and adjacent Mizner’s Lounge, a beautiful wooden board piled with prosciutto di Parma, sopressata, dry pork coppa, beef bresaola, Palacios chorizo, domestic artisanal salame, Pecorino Romano, Medjool dates, bread-and-butter pickles and Marcona almonds. That’s dinner!

At Disney’s Contemporary Resort, California Grill starts with handcrafted charcuterie with seasonal accompaniments. Downstairs at The Wave … of American Flavors, American-crafted cheeses, country-style paté and artisan cured meats are the stars of the charcuterie board.

Others on our list: Kona Café at Disney’s Polynesian Village Resort mixes it up a bit with cured meats, olives, aged goat cheese, house-made bread and fruit compote on both the lunch and dinner menus. Yachtsman Steakhouse at Disney’s Yacht Club Resort kicks it up with suckling pig, country sausage, lardo and boar terrine on the charcuterie platter.

We’ll end over at cozy Territory Lounge at Disney’s Wilderness Lodge, the “Northwest Charcuterie” include cured meats such as venison and bison sausage, liverwurst; artisan cheeses like creamy Rogue River Blue, cranberry-mustard, sweet pickles and walnut bread. This calls for a Moosehead!

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