Show Hide
Walt Disney

New Cookbook Celebrates 20 Years of Epcot International Food & Wine Festival

posted on September 9th, 2015 by Pam Brandon, Disney Parks Food Writer

As you make your way around World Showcase Lagoon and over into Future World for new delicious tastes and sips of flavors from around the globe, we can bet there will be a dish or two that you might want to re-create at home to share special memories. The “Epcot International Food & Wine Festival” cookbook for 2015 is a little heftier than the usual collections of recipes we share – it also includes 50 pages of history, photos and memories from the last two decades.


The recipes go all the way back to 1996 and include dishes that represent the festival through the years. And for 2015, Epcot Executive Chef Gregg Hannon is returning some classics to the Marketplace menus, such as pao de queijo (Brazilian cheese puffs), apple strudel in Germany, spicy chicken sausage with polenta in Canada and the lobster roll at Hops & Barley.

We’ve got those recipes, along with dishes that have never left the menu, like Canadian Cheddar Cheese soup, Belgian waffles with berry compote and bo ssam in South Korea. A little bit of history, and a lot of good eating in 20 years.

You’ll have 53 days, September 25-November 16, to enjoy the food, live entertainment, demos and seminars. Go to to start planning! Meantime, here’s a recipe from the book to whet your appetite.

Epcot International Food & Wine Festival

Pepper Bacon Mac and Cheese
Farm Fresh Marketplace
Serves 6

Pepper Bacon Macaroni

  • 1 pound macaroni
  • 8 slices pepper bacon
  • 1/2 cup diced white onions
  • 1/2 cup diced green pepper
  • 1/2 cup diced red pepper
  • 3 small jalapeño peppers, seeded and diced

Cheese Sauce

  • 2 cups heavy cream
  • 1 pound (4 cups) shredded cheddar cheese
  • 1/4 pound (1 cup) shredded Monterey Jack cheese
  • 1/4 pound sliced American cheese
  • 2 ounces (1/2 cup) shredded Gruyere cheese


  • 1/2 cup panko bread crumbs
  • 2 slices pepper bacon, cooked and chopped
  • 3 green onions, sliced
  • Coarse salt, freshly ground black pepper, to taste

For pepper bacon macaroni:

  1. Cook pasta according to package directions. Drain and set aside.
  2. Cook pepper bacon until crisp. Chop and set aside. Reserve 2 tablespoons of grease.
  3. Heat grease in a medium-skillet over medium heat for 3 minutes.
  4. Add onion, green pepper, red pepper and jalapeño. Sauté for 3-5 minutes, until vegetables are warm, but still crisp. Set aside.

For cheese sauce:

  1. Heat cream in large saucepan over medium heat. When it begins to simmer, slowly stir in all of cheese, mixing well to melt cheese.

To assemble and serve:

  1. Preheat oven to 350°F.
  2. Combine cooked pasta, vegetables and cheese sauce in a large bowl.
  3. Pour into a 9- x 13-inch baking dish and top with breadcrumbs. Bake 15 minutes, or until breadcrumbs are golden brown.
  4. Remove from oven and sprinkle with green onions and bacon. Season with salt and pepper. Serve hot.
  • Share: 

Tagged: , , , ,

Filed: Disney Dining, Epcot, Special Events, Walt Disney World Resort

New Ferrytale Wishes: A Fireworks Dessert Cruise Debuts Oct. 5 at Walt Disney World Resort

posted on September 8th, 2015 by Pam Brandon, Disney Parks Food Writer

Cast your sights on the new Ferrytale Wishes: A Fireworks Dessert Cruise—the perfect way to take in a breathtaking view of the Magic Kingdom Park night time spectacular fireworks from an exclusive spot on Seven Seas Lagoon with dazzling desserts and drinks.


Imagine sailing off from the Ticket & Transportation Ferryboat Dock promptly one hour prior to “Wishes” Nighttime Spectacular, offered select nights weekly, on the iconic, double-stack ferryboat. Set a course for decks laden with delectable sweets such as “The Grand” key lime tart; pineapple upside down cake from the chefs at Disney’s Polynesian Village Resort; spiced flourless chocolate cake from the pastry kitchen at Disney’s Contemporary Resort; “Main Street” Mickey Balloon Tarts; mini “fireworks” cupcakes with a pop; Cinderella’s Sugar Slipper with Orange Financier; no-sugar-added Florida mango panna cotta; and a fabulous fruit and cheese spread. Toast the evening with specialty alcoholic and non-alcoholic beverages in souvenir glow glasses.


Enjoy this sweet ending to your day, before watching the dazzling “Wishes” overhead, the largest fireworks spectacular ever at Walt Disney World Resort. The medley of famous Disney songs and the voices of Disney characters are piped through the boat’s sound system for this magical viewing. And you can bet there will be some special “magical moments” Disney style.

With limited guests per sailing, this is a very special ticket. Cost is $99, $69 ages 3 to 9, including tax and gratuity. For reservations, visit or call 407-WDW-DINE. Anchors Away!

Please note on Mickey’s Not-So-Scary Halloween Party and Mickey’s Very-Merry-Christmas Party nights, the fireworks display will be Happy HalloWishes or Holiday Wishes—Celebrate the Spirit of the Season, not “Wishes” Nighttime Spectacular.

  • Share: 

Tagged: , , , , , ,

Filed: Disney Dining, Magic Kingdom, Special Events, Walt Disney World Resort

Morimoto Asia Opens Sept. 30 at Disney Springs

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

If you’re keeping an eye on construction at Disney Springs, you may have noticed the 36-foot-tall building going up along the waterfront – it’s Morimoto Asia, set to open Sept. 30, a creative collaboration between world-famous Chef Masaharu Morimoto and Patina Restaurant Group.

New Morimoto Asia Restaurant to Open in Disney Springs at Walt Disney World Resort

It’s the first “pan-Asian” dining experience for Chef Morimoto, and includes his eclectic take on his favorite Asian flavors including moo shu pork, Peking duck, lobster chow fun, sweet and sour crispy whole fish, and spicy kung pao chicken. Weekends, dim sum will be served during brunch, with dumplings, shumai, bao, spare ribs and more. (Don’t worry there’s plenty for kids, such as chicken ramen, kakuni pork bao, and karaage fried chicken.)

The sushi bar, sculpted from hundreds of pieces of hand-selected ash wood that’s backed with a wall of hammered copper, has just 14 coveted seats, with global inspiration from toro, kanpachi, Japanese red snapper, uni, sea eel, hamachi, fluke, salmon and more – whatever is freshest. If you’re in the lounge or dining rooms, a selection of specialty rolls and sushi platters will be available.

The restaurant will serve sake, including the Morimoto signature line, wines from around the globe, signature cocktails and non-alcoholic drinks. Beers, bottled and draft, will be mostly Asian, including the Morimoto signature beer by Rogue Ales. (Beer fans, the collector’s edition Imperial Pilsner and Morimoto Soba Ale and the highly coveted Black Obi Soba will be available.)

The expansive restaurant includes beautiful lounges, dining spaces, open kitchen and a two-story outdoor terrace overlooking the water. The main entrance features a three-story glass corner, and the sculptural bar is one of the largest in the world, more than 270 feet long, connecting the grand dining room on the ground floor with the upper level Forbidden Lounge as it wraps around the staircase. Look for custom glass beaded chandeliers and glass mosaics based on ancient Japanese prints.

Morimoto Asia will begin to accept reservations on September 16 through Open Table. Reservations through 407-WDW-DINE begin November 1. Hours are daily from 11:00 a.m. to 2 a.m. serving lunch, dinner and weekend brunch.

By the time it’s complete in 2016, Disney Springs will double the number of shops and restaurants currently found at Downtown Disney and grow to more than 1 million square feet, including 350,000 square feet of new leasable space. Disney Springs will include four distinct, outdoor neighborhoods with a high-quality, diverse mix of retailers – including premium, affordable luxury and fast fashion options. Sophisticated restaurants will provide experiences for families and convention-guests alike.

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Downtown Disney, Walt Disney World Resort

Top 9 Disney Parks Recipes for Fall

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

While we’re still sweltering in Florida, temperatures are beginning to cool across the U.S., with thoughts of fall – apples and pumpkins, gingerbread and comforting bowls of soup.

So we’re getting ready and rounded up nine of your favorite recipes that we’ve posted on the Disney Parks Blog. Here they are, all in one spot, so take your pick: a hot, crisp gingerbread beignet from Disneyland park, perhaps? Or maybe something fancy like Chef Scott Hunnel’s pan-seared sablefish from Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa at Walt Disney World Resort.

In no particular order, the Top 9:

  1. Apple Crisp from Napa Rose, Disneyland Resort. What’s not to love about warm apples with splash of apple brandy, and a topping of sugar, oats, pecans and coconut? Bring on the vanilla ice cream.

Gingerbread Beignets from Café Orleans at Disneyland Park

  1. Gingerbread Beignets from Café Orleans, Disneyland park. Frying makes everything better — gingerbread never tasted this good.

Pumpkin Mousse with Ocean Spray Craisins and Orange Sauce at Epcot International Food & Wine Festival

  1. Pumpkin Mousse from Epcot International Food & Wine Festival. Forget pumpkin pie. Impress your guests with layers of pumpkin, streusel and apricot-orange sauce.

Pumpkin Beignets From Club 33 at Disneyland Park

  1. Pumpkin Beignets from Club 33, Disneyland park. We love pumpkin. We love beignets. Add a warm maple glaze and watch them disappear.

  1. Hearty Pozole Soup, Paradise Garden Grill, Disney California Adventure park. “Pozole” is just a fancy word for old-fashioned hominy, giving substance to this tomato broth along with pork. We love the crunchy toppings, too: radishes, lime, cilantro and more.

  1. Harvest Salad, Carthay Circle Restaurant, Disney California Adventure park. This is really a fancy dinner in a bowl, with duck and caramelized apples (perfect pairing) with the crunch of fresh greens. This one takes a little time, but it’s worth it.

  1. Pumpkin Twists from Maurice’s Treats, Disneyland park. Our readers love pumpkin, and this baked treat is made with frozen puff pastry and pureed pumpkin. Easier than it looks.


  1. Pumpkin Muffins. Breakfast or dessert, you decide. With pumpkin, golden raisins and a crunchy streusel topping, we could go either way. Or have for both breakfast and dessert.

  1. Pan-Seared Sablefish, Victoria & Albert’s, Walt Disney World Resort. If you’re p for a kitchen challenge, this fine dish from Chef Scott Hunnel will elicit praise. If you can’t find sablefish, Chilean sea bass work well. Bon appétit!
  • Share: 

Tagged: , , , , , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Epcot, Hotels & Resorts, Special Events, Walt Disney World Resort

New ‘Out-of-this World’ Breakfast Debuts Nov. 1 at Sci-Fi Dine-In Theater Restaurant at Disney’s Hollywood Studios

posted on September 1st, 2015 by Pam Brandon, Disney Parks Food Writer

Reservations open today for limited breakfast offering beginning November 1 at Sci-Fi-Dine-In Theater Restaurant at Disney’s Hollywood Studios, a fun new addition to theme park spots for morning eats. Right now you can book through January 23.

Breakfast will be served from 8-10:15 a.m. and includes breakfast pastries and choice of appetizer, entrée and non-alcoholic beverage for $23.99, $12.99 ages 3 to 9.


Start your day in one of those cool retro cars under a sky of twinkling stars with a yogurt parfait or fresh fruit, then order something fancy such as puff pastry filled with scrambled eggs, crab, asparagus and Gruyère cheese with roasted tomatoes and avocado. Or grilled beef tenderloin on baby spinach with bacon and Cheddar custard on a roasted tomato with cheesy horseradish potatoes. There’s a simple scrambled eggs, bacon, sausage and breakfast potatoes platter. Or go Southern with pan-seared shrimp and cheesy grits.


The chefs make healthful delicious with an egg-white omelet with shiitake mushrooms and caramelized onions and roasted garlic fingerling potatoes. But if you prefer a sweet beginning to the day, rev up with a decadent macadamia-crusted brioche French toast with mascarpone and fresh berries. Or the famous Mickey waffle with a side of bacon or sausage. Little ones can order scrambled eggs with sausage, bacon and potatoes; French toast or a mini-Mickey waffle.


For reservations, 407-WDW-DINE.

  • Share: 

Tagged: , ,

Filed: Disney Dining, Disney's Hollywood Studios, Walt Disney World Resort

6 Tips From Disney Chefs for National ‘More Herbs, Less Salt Day’ Aug. 29

posted on August 28th, 2015 by Pam Brandon, Disney Parks Food Writer

Who knew there’s a national day to remind us to step away from the salt shaker, meant to encourage us to reach for herbs instead of salt? The Disney chefs love the idea, and we’re sharing a few of their favorite tips.

Chef Christian Rumpler, Trattoria al Forno, Disney’s Boardwalk: “You could always liven up a dish with fresh parsley and oregano, but acidic flavors like lemon balm, lemongrass or something cool like lemon thyme are at the top of the list,” says Rumpler. He also recommends a squeeze of fresh lemon juice, and flavored vinegars like apple cider vinegar. “Those flavors give you a punch of flavor without the salt.”

Chef Marcel St. Pierre, Steakhouse 55, Disneyland Hotel, Disneyland Resort: “Sorrel is my favorite substitution for salt, and one of my favorite perennial herbs,” says St. Pierre. “It adds a lightly sour taste with a little acidity to any dish.” He uses it at Steakhouse 55 to finish the fresh pasta tagliatelle. “It adds a surprising, refreshing lemony flavor, reducing the amount of salt needed to finish the dish.”

Executive Chef John State, Disneyland Resort: Cilantro is State’s favorite herb when there’s a need to cut salt. “Cilantro is bright and complements multiple cuisines, from Thai and Mexican to Indian and Middle Eastern.” It’s the acidity and fragrant aroma that are so appealing to the taste buds, says State. “Cilantro is rounded in flavor with lemony, floral, balanced acidity – and you can use it all, even the stem,” explains State.

Chef Dee Foundoukis, Le Cellier, Canada pavilion, Epcot World Showcase, Walt Disney World Resort: Foundoukis will give up her fleur de sel or truffle salt for a combination of fresh thyme and oregano. “That earthy feel-good adds so much flavor, it makes me forget about the salt – for a while,” says Foundoukis.

Chef Tim Keating, Flying Fish Cafe, Disney’s Boardwalk, Walt Disney World Resort: “That’s an easy one for us at Flying Fish,” says Keating. “We utilize classic French ‘fines herbes’ to amp up flavor and easily displace salt in salads, vinaigrettes, vegetable sautés and to crust our fish.” You can buy it dried, but their fresh, house-made mixture is a combination of half Italian flat-leaf parsley and half equal amounts of tarragon, chervil and chives, all finely chopped.

Chef Brian Piasecki, California Grill, Disney’s Contemporary Resort, Walt Disney World Resort: “If I am making lighter foods like salads, flatbreads and appetizers, I like basil, cilantro, oregano, Italian flat parsley, onion sprouts and tops and even finely chopped radish tops (micro radish or wasabi),” says Piasecki. “These are great raw and delicate in flavor.” For cooked dishes, Piasecki goes for something heartier such as rosemary, thyme, and sage. “These hold up to the heat of cooking and are a bit stronger in flavor and infuse the food,” he explains.

Do you have a favorite herb to recommend when you’re cutting back on salt?

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Disneyland Resort, Epcot, Hotels & Resorts, Walt Disney World Resort

Some Favorite Ways to Experience Epcot International Food & Wine Festival Sept. 25-Nov. 16

posted on August 25th, 2015 by Pam Brandon, Disney Parks Food Writer

We’re counting down the days and deciding the best ways to take advantage of all the food, wine, celebrity chefs, live music and more at the Epcot International Food & Wine Festival.


Looking ahead, here are three ideas to maximize your fun. We love the idea of the new 20th Festival Tasting Sampler that gives you a credential (and a cool collectible pin) to taste your way around the fest. For $59 you get your choice of eight tastes of food or beverages at all of the 30 marketplaces plus priority seating at the nightly Eat to the Beat concert.

Your credential will include ideas for pairing a dish and a drink at the marketplaces – we’re excited to try some of the new dishes such as the pepper bacon mac ‘n’ cheese paired with a hard cider at Farm Fresh Marketplace (both new); lamb meatball with spicy tomato chutney and a pinot noir at New Zealand (both new), and the butter chicken with naan bread with a chenin blanc in Africa. There are 29 new dishes this year, and 72 new cocktails, beers, wines and ciders!

We’ve always had fun at Eat to the Beat, and this year’s dining package includes lunch or dinner at 13 different restaurants from Coral Reef Restaurant and The Garden Grill in Future World to France, Italy, Germany, Mexico, Japan, Morocco and United Kingdom. This is a nice “plan ahead” experience.

Price varies by restaurant, starting at $34.99 for lunch and includes appetizer, entrée, dessert and drink or buffets. And then you get guaranteed seating at the 5:30 p.m. Eat to the Beat concert for lunch reservations, and the 6:45 or 8 p.m. show for lunch or dinner.

Fan favorites are back on the America Gardens Theatre stage, including Wilson Phillips, Smash Mouth, The Pointer Sisters, Jo Dee Messina, Boyz II Men and Big Bad Voodoo Daddy. And there are four new acts in the concert series lineup — Tiffany, Everclear, Maxi Priest and Chaka Khan.

For a really special treat, set aside a week for the Food & Wine Premium Package that gives you VIP treatment from noon- 8 p.m. Monday through Thursday at the festival. Eleven shaded “Premium Package” areas are reserved for a spot to eat, drink and relax, and you get to choose an IllumiNations Sparkling Dessert Party to attend, as well as a Festival Center culinary demo or beverage seminar.

Cost is $199, and you also get a gift bag with your own wine glass, a bottle of 20th celebration festival wine, a Food & Wine Fest-themed MagicBand and four food tickets for food or beverage from festival marketplaces.

For reservations, call 407-939-3378. Admission to Epcot is required.

  • Share: 

Tagged: , , , ,

Filed: Disney Dining, Epcot, MagicBands, MyMagic+, Special Events, Walt Disney World Resort

Favorite After-School Snack from Tony’s Town Square in Magic Kingdom Park

posted on August 24th, 2015 by Pam Brandon, Disney Parks Food Writer

It’s a blast from the past with an updated twist – most grown-ups still consider tomato soup and grilled cheese a favorite comfort food. The Disney chefs took this classic and made it a healthful finger food that’s perfect as an after-school snack (or supper for everyone).

In less than hour you’ll have freshly made tomato soup (forget the canned version). Cut grilled cheese into strips that are perfect for little hands – and dipping in the soup is the fun part. Add crunchy apple wedges on the side for a satisfying crunch.

You’ll find it on the menu at Tony’s Town Square in Magic Kingdom Park, but here’s a version for you to make at home.


Tomato Soup, Cheese Dippers and Apple Slices
Serves 4 to 6

Tomato Soup
2 tablespoons olive oil
1 onion, diced small
2 cloves garlic, chopped
2 cups tomato puree
1 sprig each fresh thyme, rosemary, basil, and tarragon
2 cups water
1 teaspoon coarse salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 tablespoon tomato paste

Multigrain Cheese Dippers
8 slices multigrain bread
16 thin slices provolone cheese
Olive oil spray

Green Apple Wedges
3 Granny Smith apples

For tomato soup:

  1. Heat oil in a large pan over medium heat. Add onion and garlic; sauté 3 to 4 minutes.
  2. Stir in tomato puree; cook 3 to 5 minutes.
  3. Stir in herbs and water; turn heat to low and simmer 30 to 40 minutes, seasoning with salt and pepper.
  4. Strain through a medium strainer set over a bowl, pushing soup through with a spatula. Whisk in tomato paste, and season to taste with salt and pepper. Serve hot.

For multigrain cheese dippers:

  1. Make 4 sandwiches, each with 2 slices of bread and 4 slices of provolone.
  2. Spray tops and bottoms of sandwiches with olive oil spray.
  3. Heat sauté pan over medium heat and grill each side 2 to 3 minutes, or until golden.
  4. Cut each sandwich into 4 equal strips. Serve hot.

For apples:
Core and slice each apple into 6 wedges.

To serve:
Evenly divide dippers and apples slices with 3/4 cup soup.

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Magic Kingdom, Walt Disney World Resort

Tickets Going Fast for Rockin’ Burger Block Party, Yelloween Masquerade Party

posted on August 22nd, 2015 by Pam Brandon, Disney Parks Food Writer

While it’s still summertime, tickets are selling fast for special events at Epcot International Food & Wine Festival, opening September 25 for 53 days of fun, through November 16.

If you’re picking and choosing from the hundreds of special events and culinary demos, here are two all-new parties for 2015 – and tickets are going fast.


If you love a designer burger, the Rockin’ Burger Block Party in World ShowPlace lets you pick and choose from more than a dozen sliders at each party – where to begin? How about a coffee-crusted beef short rib burger topped with smoked Gouda, garlic potato string and sangria ketchup? Or a spiced lamb burger topped with feta, pickled watermelon rind and za’atar aioli. Go all out with the mixed grill burger topped with fried egg, bacon grease fries and nacho cheese sauce.

If you’re not a meat fan, there’s still plenty to choose from, such as a shrimp and scallop burger topped with spicy Thai slaw and cilantro-lime mayo (with a side of smoked sea-salted fried edamame), or a grilled grouper patty topped with butter lettuce, vine-ripened tomato and lime aioli.

Along with the burgers, there are finger foods like spicy-sticky pig wings, veggie pot stickers and cheeseburger spring rolls. Mini-rolls, perfect for a bite or two, include moonshine barbecued meatballs, chickpea and roasted corn fritters and Caribbean spiced seafood cakes.

Sweet endings are over the top, too: cinnamon roll fireball bread pudding with cream cheese glaze, snickerdoodle-crusted apple custard crisp and Valrhona chocolate ganache brownies.

It’s an all-you-care-to-eat affair, with burgers paired with craft beers, wines, cocktails and more. And you can burn a few calories – there’s a DJ, so you can shimmy or quick step your way to the next gourmet burger station. (A fun twist: you get to vote on the best burger of the night.)

Dates are September 25, October 8 and November 6 from 7-9 p.m., with hosts of ABC’s “The Chew” joining the fun on October 8. Cost is $99; $119 for reserved table on main floor, early admission at 6:45 p.m., and a specialty cocktail; or $199 for Nosh Pit seating with a private reserved table, early admission at 6:45 p.m., specialty cocktail and premium bar.

And for one night only, we’re planning our chic yellow and black costume for the elegant Yelloween Masquerade Party, a very special Party for the Senses from 7-9:30 p.m. Octpber 31 in celebration of Halloween. “Yelloween” is a reference to the night’s top pour – golden Champagne. Think elegant, and plan to eat, drink and party the night away with special entertainment. Cost is $169 plus tax general admission; $199 plus tax for a reserved table on the main floor with specialty cocktail toast, and $319 plus tax for a private reserved table, early entrance at 6:45 p.m., specialty cocktail toast, artisanal cheese station and more.

For reservations to these and other special events, call 407-939-3378. Admission to Epcot is required.

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Epcot, Special Events, Walt Disney World Resort

Reservations Open August 17 for New Happy HalloWishes Dessert Party for 2015

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

This year’s Mickey’s Not-So-Scary Halloween Party in Magic Kingdom Park debuts September 15 (on select dates through November 1), and a new Happy HalloWishes Premium Dessert Package is part of the fun.

Enjoy Ghost Meringues During the New Happy HalloWishes Dessert Party at Magic Kingdom Park Enjoy Halloween-Inspired Treats During the New Happy HalloWishes Dessert Party at Magic Kingdom Park

This premium offering includes viewing a Mickey’s “Boo-To-You” Halloween Parade from the reserved location in the center flag pole area of Town Square on Main Street, U.S.A., followed by sweet treats at festively decorated Tomorrowland Terrace where you have a cool view of Cinderella Castle during the Happy HalloWishes Nighttime Spectacular.

Enjoy Mummy Cupcakes During the New Happy HalloWishes Dessert Party at Magic Kingdom Park Enjoy Candy Corn Cupcakes During the New Happy HalloWishes Dessert Party at Magic Kingdom Park

Tables are laden with goodies such as Halloween-themed chocolate-dipped strawberries, adorable ghost meringues, candy corn panna cotta, peanut butter-chocolate pretzel “witch fingers,” spiced pumpkin cheesecake brownies, peanut butter “spider” whoopie pies, seasonal fruits and cheeses, hot chocolate, signature lemonades and Halloween specialties, and coffee and tea. Little ones will love mummy cupcakes, candy corn cupcakes and “worm and dirt pots.”

Have a toast with family and friends with sparkling cider! And a skull mug filled with candy is your very own trick-or-treat takeaway.

Cost is $69, $39 ages 3 to 11. For reservations visit or by calling 407-WDW-DINE. The standard Wishes Dessert Party will not take place on nights the premium HalloWishes package is offered.

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Magic Kingdom, Special Events, Walt Disney World Resort