Disney's Electrical Parade

Limited-Edition Prints to Celebrate the Haunted Mansion 45th Anniversary at Disneyland Park – It’s a Meal ‘To Die For’

posted on August 8th, 2014 by Pam Brandon, Disney Parks Food Writer


Starting Saturday, August 9, through October 31, Disneyland Food & Beverage gets in on the fun of the Haunted Mansion 45th anniversary at Disneyland park with some really fun collectibles. Start with these four charming prints on canvas: Minnie Mouse at Rancho del Zocalo Restaurante; Mickey Mouse and pals at River Belle Terrace; Daisy Duck at Plaza Inn; and Goofy at French Market Restaurant.

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The Disney characters are in their finest Haunted Mansion attire in an ode to the stretching room at the beginning of the attraction.

The prints are just $5 with each single purchase of $30 or more (before tax). Supplies are super limited and available during regular operating hours.

Our favorite eats at each spot? Give us the enchiladas, tacos or the classic Caesar salad at Rancho del Zocalo Restaurante, featuring authentic Mexican food. At River Belle Terrace, it’s Huck’s slow-roasted beef with horseradish or the Messy Mississippi barbecued pork sandwich. We head to Plaza Inn for that perfectly fried chicken with mashed potatoes and a buttermilk biscuit. At French Market Restaurant, give us the Boudin Bakery sourdough boule with chowder or the Na Awlins Salad with yams, apples, caramelized pecans, lentils and tart cherries with a citrus vinaigrette.

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More Haunted Mansion fun is the souvenir popcorn bucket with all four prints, available at the New Orleans Square popcorn cart. And the souvenir travel mug, available at all New Orleans Square locations – this one shows Mickey Mouse as the famous Hatbox Ghost and Minnie Mouse as Constance the bride, while “grim grinning ghosts come out to socialize.”

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Filed: Disney Dining, Disneyland Park, Disneyland Resort

Chocolate, Peanut Butter and Banana French Toast from Disney’s PCH Grill at Disneyland Resort

posted on August 5th, 2014 by Pam Brandon, Disney Parks Food Writer


Next in our Delicious Disney series, Chocolate, Peanut Butter and Banana French Toast from Chef Mark Buan at Surf’s Up! Breakfast with Mickey & Friends at Disney’s PCH Grill in Disney’s Paradise Pier Hotel at the Disneyland Resort.

Chef calls it French toast, but it’s more like a bread pudding made with rich challah, a traditional Jewish yeast bread sweetened with honey. And is there any more perfect combo than chocolate, peanuts and sweet bananas? It’s perfect for a breakfast buffet, or we’d serve it for dessert with a generous drizzle of warm chocolate sauce.

Chocolate, Peanut Butter, Banana French Toast
Serves 4

Ingredients

  • 8 thick slices day-old challah bread
  • 2 ripe bananas
  • 1/4 cup chocolate chips
  • 1/2 cup creamy peanut butter
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat chocolate milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Chocolate syrup and powdered sugar, optional

Assembly

  1. Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
  2. Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
  3. Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
  4. Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
  5. Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
  6. Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.
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Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

New Magical Flavors From Joffrey’s Coffee and Tea, Inspired by Disney Parks & Resorts

posted on August 4th, 2014 by Pam Brandon, Disney Parks Food Writer


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Coffee fans, rejoice! Joffrey’s Coffee and Tea Company is introducing nine new coffees – Disney Parks and Resorts Specialty Coffee Collection, a collaboration with Joffrey’s head roastmaster and some of the top Disney chefs.

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We love the pretty packaging almost as much as the 100 percent Specialty Grade Arabica coffee. From Walt Disney World Resort, there’s a new coffee for Tusker House Restaurant at Disney’s Animal Kingdom, The Hollywood Brown Derby at Disney’s Hollywood Studios, The Wave … of American Flavors and California Grill at Disney’s Contemporary Resort, Cítricos and Narcoossee’s at Disney’s Grand Floridian Resort & Spa and Yachtsman Steakhouse at Disney’s Yacht Club Resort. At Disneyland Resort, both Napa Rose at Disney’s Grand Californian Hotel and Steakhouse 55 at the Disneyland Hotel have their own special coffees.

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Best of all, since you can’t wake up at Disney every morning, you can order the special blends online at http://www.joffreys.com/DisneyParksandResorts.

Based in Tampa, Fla., Joffrey’s was one of the first specialty roasters in Florida, and their relationship with Disney began in 1995 with a single kiosk at Disney’s Typhoon Lagoon Water Park at Walt Disney World Resort.

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Filed: Disney Dining, Disney's Animal Kingdom, Disney's Hollywood Studios, Disneyland Resort, Hotels & Resorts, Walt Disney World Resort

‘Guardians of the Galaxy’ Exclusive Print at Redd Rockett’s Pizza Port in Disneyland Park

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


Check out this exclusive print for the new film, “Guardians of the Galaxy,” which debuts in theaters around the U.S. today.

‘Guardians of the Galaxy’ Exclusive Print at Redd Rockett’s Pizza Port in Disneyland Park

Through August 31, you can get the exclusive print with any single purchase of $30 or more at Redd Rocket’s Pizza Port in Tomorrowland in Disneyland park. (That’s before tax and after any discounts.) Supplies are limited.

You can grab a whole pizza to share with the family (or just a slice); we recommend the veggie pizza with roasted mushrooms, zucchini, sweet peppers and onion. And there’s always an interesting specialty pizza, and pastas from a simple marinara to Parmesan-pesto cream sauce with sun-dried tomatoes and fresh Parmesan. Or stay cool with the Starfield of Greens salad with tomatoes, blue cheese, caramelized walnuts, Craisins dried cranberries and golden raisins tossed in a light basil-vinaigrette dressing.

A quick recap of “Guardians of the Galaxy”: space adventurer Peter Quill steals an orb coveted by a treacherous villain. When Quill discovers the power it holds, he must find a way to rally the quartet of ragtag rivals hot on his trail to save the universe. Check it out in 3D for some amazing special effects!

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Two New Ways to Enjoy Epcot International Food & Wine Festival

posted on July 31st, 2014 by Pam Brandon, Disney Parks Food Writer


How about an after-hours street party, and an Epcot Food & Wine Festival Premium Package to make the 19th annual Epcot International Food & Wine Festival even more fun?

Delicious Desserts Tempt the Sweet Tooth

Epcot Food & Wine Festival – Late Nights LIVE! street party will run from 9:45 p.m. to 1 a.m. every Tuesday and Thursday during the festival between the United Kingdom Pavilion and World Showcase Plaza. The event includes six tastes (food and beverages) from select marketplaces, live music, entertainment, and a DJ. Cost is $79, plus tax. Bringing together the love of food with the love of music, it’s the perfect destination for a delicious final bite. Party is subject to capacity and advance reservations are recommended; to book a spot, call 407-939-3378. We know that Greece, Hawaii and Desserts & Champagne will be showcased, along with others that will change throughout the festival.

*Note: Admission to Epcot is not required after 9 p.m. for guests who have purchased credentials to the event. However, if the guest wants to visit Epcot before 9 p.m., valid theme park admission is required. Alcohol will only be served to guests 21 and older.

Now for some brand-new “Premium” fun! From noon-8 p.m. Monday through Thursday during a select festival period (September 22-November 6), the Epcot Food & Wine Festival Premium Package is an opportunity for guests staying in a Walt Disney World Resort hotel (or the Walt Disney World Swan and Dolphin hotels) to sip and savor in style. The package includes an in-room gift with wine for guests 21 and older, a festival wine glass, truffles and credential for the Premium Package Areas at the festival – plus an Epcot International Food & Wine Festival MagicBand and a $50 Disney Gift Card to start the fun. The credential gives access to 10 VIP “Premium Package Areas” around World Showcase Promenade where you can order items from Marketplaces and have them delivered to you – no waiting in line. You can also bring your favorite marketplace treats into the Premium Package Areas and just relax. The package also includes one admission to Epcot Food & Wine Festival – Late Nights LIVE!, which you can attend on Tuesday or Thursday night.

Cost is $199 per guest, plus tax, plus Epcot admission.

For the Epcot Food & Wine Festival Premium Package, call 407-939-1889. For more general information on the festival, go to epcotfoodfestival.com.

For more about the Epcot International Food & Wine Festival, visit the posts below:

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Filed: Epcot, Special Events, Walt Disney World Resort

Delicious New Tastes for ‘Legends of Frontierland: Gold Rush!’ at Disneyland Park

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


Frontierland or Rainbow Ridge – Have you chosen your alliance in Frontierland at Disneyland park? “Legends of Frontierland: Gold Rush!” lets you become part of a Wild West story – and you know there’s food involved.

With stations throughout Frontierland like the Sheriff’s Office and Jail, the Hideout, the Trading Post, a Telegraph Station and a game of cards and more inside Golden Horseshoe, you can create a character (are you a peacekeeper or an outlaw?) and interact with cast members in really fun ways. (See Erin Glover’s earlier post on the Disney Park Blog.)

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All that running about works up a thirst, and L.B.’s Extraordinary Elixirs includes three soft drinks worth a sip: Knowledge, a tea infused with lime, passion fruit, vanilla and a “zap of pureed ginger – for smarts”; Luck, a tea infused with apple, cotton candy, lime, lemongrass and mint, all stirred with a lucky horseshoe; and Charm, lite lemonade infused with desert pear, blackberry and “Tabasco for personality plus.” We’ve heard that they each grant mystical power to citizens of Frontierland and Rainbow Ridge.

Over at the Golden Horseshoe, there’s a new “secret” menu (wink, wink) and they’ve doctored up the root beer in three flavors – one with wild raspberry (Wild style), one with toasted marshmallow flavor (Campfire style), one with vanilla (Plain Jane) and one with caramel (Eureka style). And if you really want to live life on the edge, go with “Outlaw Style” toppings for chili fries, the chili bread bowl or the crispy chicken salad – that means you add a mixture of black beans, roasted white corn, red onion, serrano chiles, tomato, green, red and yellow peppers, garlic, cilantro, Tabasco, olive oil and lime. (It’s worth a taste.)

That’s plenty of Wild West grub to keep you fired up for all the Frontierland fun!

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Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

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


The Disney chefs love to tinker in the kitchen, and especially enjoy creating new tastes for guests with allergies.

One of our favorite new tastes is the gluten-free naan bread at Sanaa at Disney’s Animal Kingdom Lodge—you won’t find it on the menu, but when guests with gluten allergies ask to speak to the chef, it’s one of the options for Indian-style bread service (for those fabulous chutneys and sauces), open-faced naan sandwiches at lunch and the kid’s meal cheese pizza.

“Chef Jonathan Dove has a great passion for creating items to accommodate special diet needs, as his wife has a gluten allergy,” says Chef David Njorge. Creating a gluten-free naan became a priority, and Chef Jonathan worked with Chef Amanda Lauder to come up with their delicious version of the classic Indian flatbread.

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“As culinary cast members, we leave our legacy daily in the way we interact with our guests and our fellow cast members, go above and beyond, and sprinkle pixie dust,” says Chef David.

A couple more new gluten-free menu items we’ve recently discovered: the angel food cake with seasonal fruit compote at Captain’s Grille at Disney’s Yacht Club Resort (which is always on the menu, not a special order), and the hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort. At Sassagoula they fry the beignets separately, so it’s a rare opportunity for guests with celiac disease or gluten allergies to have those hot, fresh little squares of fried dough.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

And if you’re too far away for a hot order from Disney’s Port Orleans Resort, here’s the recipe so you can try at home.

Gluten-Free Beignets
Makes 20 beignets

Ingredients

  • 1/2 cup plus 2 tablespoons warm water (100°F)
  • 1 1/2 teaspoons dry active yeast
  • 1/2 cup plus 2 tablespoons apple juice
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons sugar
  • 2 1/2 teaspoons powdered gluten-free egg replacer
  • 1/4 teaspoon salt
  • 1/2 teaspoon canola oil
  • Pinch ground cinnamon
  • 1 pound gluten-free pizza crust mix
  • Confectioners’ sugar for finishing

For the beignets

  1. Combine warm water and yeast in a small bowl; set aside 5 minutes.
  2. Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
  3. Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
  4. Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
  5. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
  6. Lightly press beignets to flatten slightly.
  7. Add a few beignets to oil; fry until golden brown on both sides, turning once.
  8. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  9. Dust with a generous amount of confectioners’ sugar before serving.

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Filed: Disney Dining, Walt Disney World Resort

A Perfect Recipe for National Lasagna Day July 29

posted on July 29th, 2014 by Pam Brandon, Disney Parks Food Writer


Yes, it’s a little warm to crank up the oven, but in honor of National Lasagna Day, we’re proposing that you do just that and make a generous pan of this lasagna Bolognese from the chefs at the new Trattoria al Forno opening this fall at Disney’s BoardWalk. The leftovers are delish.
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“Trattoria al Forno is true Italian cooking,” says Chef Lenny DeGeorge, executive chef, Concept Development, Walt Disney Parks & Resorts. “We’ve challenged ourselves to come up with authentic recipes that will wow our guests – this restaurant is the next chapter in Disney dining.”

It’s the attention to quality and detail that sets Trattoria al forno apart, says Chef Lenny. “We’ve got an authentic prosciutto slicer, we’re making cavatelli pasta in-house, pickling peppers, making mozzarella, and serving spectacular pizza pies,” he says. One of his favorite menu items is the charcuterie, with special cured meats such as hard salami with fennel pollen.

DeGeorge grew up in an American-Italian family, but says it was a trip to Italy that forever changed his thoughts on cooking Italian. “Italian food isn’t about lots of ingredients, less is more,” says Chef Lenny. “True marinara is simply the best tomatoes, garlic, olive oil and time, lots of cooking time.” This is the recipe at Trattoria al forno, and they add a little house-made chicken stock to fortify the meat dishes. “I think Italians will approve,” says Chef Lenny.

His lasagna recipe, below, is “moist, rich, and nothing like the Americanized version most of us grew up eating,” says Chef Lenny. Trattoria’s signature dishes like pasta carbonara will be made with fresh eggs, Romano cheese and guanciale (salt-cured pork cheeks), not the Americanized version with bacon, cream and peas. The chicken Parmesan is pounded paper thin, breaded and deep fried, with a side of long, flat ribbons of fresh tagliatelli pasta.

“We’re paying more attention to our guests’ refined palates,” he says.

Lasagna Bolognese from Trattoria al Forno at Disney’s BoardWalk
Serves 8 to 10

Turkey Bolognese

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup diced onion
  • 6 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • Coarse salt and freshly ground black pepper, to taste

Alfredo Sauce

  • 1 1/2 quarts half and half
  • 6 cloves garlic, minced
  • 12 tablespoons water
  • 6 tablespoons cornstarch
  • 1/4 cup plus 2 tablespoons Parmesan
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Ricotta Filling

  • 1 (32-ounce) container whole-milk ricotta
  • 1/4 cup shredded Parmesan
  • 3 eggs
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Lasagna

  • 1 box no-boil lasagna noodles
  • 2 cups shredded whole-milk mozzarella, divided
  • 1 cup shredded Parmesan, divided

For turkey Bolognese:

  1. Heat oil in a large saucepan over medium-high heat. Add turkey, onion, and garlic and sauté, breaking up turkey, until turkey is cooked through.
  2. Drain any grease from pan and add crushed tomatoes and tomato paste.
  3. Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
  4. Simmer 30 minutes, covered, stirring often.

For Alfredo sauce:

  1. Combine half and half and garlic in a large saucepan over high heat; bring to a boil.
  2. Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
  3. Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.

For ricotta filling:

  1. Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.

For lasagna:

  1. Preheat oven to 350°F.
  2. Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
  3. Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
  4. Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
  5. Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
  6. Wrap pan tightly with a double layer of aluminum foil.
  7. Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.

Click here to download our keepsake recipe card.

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New Epcot Cookbook to Feature All Three Festivals

posted on July 21st, 2014 by Pam Brandon, Disney Parks Food Writer


You can’t buy a copy until September, but we wanted to give blog readers a sneak peek at the new Epcot cookbook that debuts just in time for the Epcot International Food & Wine Festival (September 19-November 10). Instead of an annual cookbook just for that festival, the new book – even the title is still in the working stages – will feature, for the first time ever, recipes from Epcot International Food & Wine Festival, winter’s Holidays Around the World and the springtime Epcot International Flower & Garden Festival.

Here’s a picture of Disney photographer Matt Stroshane and stylist Laurel Ainley as they shot the new food photos for the book. Long days and lots of prep create pretty dishes we hope will make you hungry.

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Meanwhile, here’s a few photos from the book and one of our favorite recipes from this year’s Epcot International Food & Wine Festival to get you started.

Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri
Serves 6

Salmon
1 teaspoon garlic salt
1/4 cup lemon juice
1/4 cup olive oil
6 (5- to 6-ounce) Verlasso salmon fillets, skin removed

Chimichurri Sauce
1/2 bunch fresh cilantro, including stems, coarsely chopped (about 1 cup)
2 cups coarsely chopped fresh arugula
1/2 cup olive oil
1/4 cup packed fresh mint leaves
3 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon red wine vinegar
Coarse salt, freshly ground pepper, to taste

Quinoa Salad Dressing
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon white wine vinegar
1/4 teaspoon cumin
Coarse salt, freshly ground pepper, to taste

Quinoa Salad
3/4 cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small tomato, diced
1/4 cup corn kernels
1/4 cup chopped cilantro
Coarse salt, freshly ground pepper, to taste

For salmon:

  1. Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
  2. Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
  3. Preheat oven to 400˚ F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly spaced.
  4. Bake 15 minutes or until the salmon easily can be flaked apart with a fork.

For chimichurri sauce:

  1. Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.

For quinoa salad dressing:

  1. Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.

For quinoa salad:

  1. Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.

To serve:

  1. Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce.

Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.

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

Eight Delectable Disney Parks Treats for National Ice Cream Day

posted on July 18th, 2014 by Pam Brandon, Disney Parks Food Writer


Why do we love ice cream so much? Sunday, July 20, is National Ice Cream Day, declared by President Ronald Reagan in 1984, and we’re happy for the pure joy of a dripping ice cream cone on a hot summer day.

Disney Parks fans know the gooey Kitchen Sink Sundae, the irresistible Dole Whip and ice-cold Mickey Mouse bar. And we’ve all picked a favorite flavor for a double scoop from Gibson Girl Ice Cream Parlor at Disneyland park or Plaza Ice Cream Parlor at Magic Kingdom Park at Walt Disney World Resort. But for National Ice Cream Day, we’re stepping out with some ice cream creations you may not have tried.

Here are eight favorites that are a little more creative than a double dip of vanilla or chocolate:

  1. If you’re lucky enough to find yourself dining at California Grill at Disney’s Contemporary Resort on National Ice Cream Day, order the Sundae Sampler, a mini-trio with Frangelico toffee mousse, a float with root-beer flavored ice cream and homemade vanilla soda and a “banana split” (mousse, fresh roasted pineapple, fresh strawberries, whipped cream, candied peanuts, chocolate sauce and a cherry). You won’t want to share.

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  1. Run, don’t walk, to try the chocolate macaron sandwich at L’Artisan des Glaces at the France pavilion at Epcot. A crunchy chocolate cookie sandwich with dark chocolate ice cream made right there, it’s simply divine. There are 16 flavors, but, seriously, that chocolate-chocolate sensation is a must. Another favorite? The hand-pressed brioche ice cream sandwich.
  2. Try something different at the new Morocco Juice Bar at Epcot World Showcase, where the chef is making bold ice cream flavors like chocolate and cinnamon, green tea, pistachio with orange blossom water (our favorite), strawberry and red bean, and toasted almond with rosewater.
  3. For a Magic Kingdom pick-me-up, grab the latte iced coffee float at Auntie Gravity’s Galactic Goodies in Tomorrowland. (The kids can get a caramel or hot fudge sundae.)

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  1. At Disneyland Resort, we always make a stop at Clarabelle’s at Disney California Adventure park for the hand-dipped ice-cream bar. Choose vanilla, chocolate or mixed berry sorbet, ask for it dipped in milk or dark chocolate, then add a flourish of toppings like chocolate chips or rainbow sprinkles. Made on the spot while you watch.
  2. Get fancy at Napa Rose at Disney’s Grand Californian Hotel & Spa with a single, double or triple scoop of artisanal ice creams: Scharffen Berger chocolate chunk, Tahitian vanilla bean or creamy California strawberry. The Napa Rose pastry chefs churn it out fresh.

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  1. If you’re strolling Downtown Disney District at Disneyland Resort, stop at Uva Bar for a homemade ice-cream milkshake. We recommend the s’mores flavor. Or if a root beer float is more to your liking, they make theirs with Tahitian vanilla bean ice cream and craft root beer.

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  1. We’ve got a soft spot for cobbler a la mode, and some of the best is at Big Thunder Ranch Barbecue – fresh fruit (whatever’s in season) baked in a skillet with a crunchy topping and vanilla ice cream. Grab at least two spoons and share.
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Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Downtown Disney District, Epcot, Magic Kingdom, Walt Disney World Resort