Lights, Motors, Action! Extreme Stunt Show at Disney's Hollywood Studios

More Pumpkin Yum from Disneyland Resort

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


In case you can’t make it to Disneyland Resort to taste all the delectable pumpkin treats we mentioned in last week’s pumpkin cheesecake recipe post, here’s one more recipe we just had to share just in time for National Pumpkin Day (Oct. 26): hearty pumpkin muffins packed with the flavors of sweet golden raisins, nutmeg and cinnamon. A crunch of streusel on top makes them perfect with coffee to start the day.

hmmhdm982371

You could nosh on more Disneyland Resort pumpkin treats from morning ‘til night: pumpkin beignets (Café Orleans and Mint Julep Bar in Disneyland park); pumpkin twists (Troubadour Tavern and Maurice’s Treats at Disneyland park and Cozy Cone Motel at Disney California Adventure park); pumpkin pie (Plaza Inn and French Market Restaurant in Disneyland park, Flo’s V-8 Cafe at Disney California Adventure park); pumpkin cheesecake muffins (Market House in Disneyland park and Fiddler, Fifer & Practical Café at Disney California Adventure park), and pumpkin cheesecake (Jolly Holiday Bakery Café and French Market Restaurant in Disneyland park, Boardwalk Pizza & Pasta at Disney California Adventure park and White Water Snacks at Disney’s Grand Californian Hotel & Spa). Beyond the bakery treats at various spots throughout the parks and resorts, there’s pumpkin spice latte at Starbucks and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, Disney California Adventure park bread cart and Mortimer’s Market.

You’ll find these pumpkin muffins in Disneyland park at Jolly Holiday Bakery Café and the Cappuccino Cart in the Hub. At Disney California Adventure park, they’re at Schmoozies and Pacific Wharf Café. You can also find them at White Water Snacks at Disney’s Grand Californian Hotel & Spa and Surfside Lounge at Disney’s Paradise Pier Hotel.

But if you can’t make it to Disneyland Resort, whip up a batch and enjoy – maximum flavor, minimum guilt.

Pumpkin Muffins
Makes 12 muffins

Muffin Recipe
1 cup cake flour
1 cup bread flour (may substitute all-purpose flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
3 eggs
1/2 cup vegetable oil
1 5-ounce can pumpkin purée
1 cup golden raisins

Streusel
2 tablespoons all purpose flour
2 tablespoons granulated sugar
2 tablespoons (packed) dark brown sugar
1/2 teaspoon cinnamon
1 pinch salt
1 tablespoon cold unsalted butter

For muffins:

  1. Preheat oven to 375°F and line a muffin pan with paper liners. Set aside.
  2. Sift together cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg into a large bowl. Set aside.
  3. Beat together sugar and eggs until pale yellow in the bowl of an electric mixer fitted with the paddle attachment. Blend in oil and pumpkin purée until mixture is smooth.
  4. Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
  5. Scoop batter into prepared muffin pan, filling about 3/4 full.

For streusel:

  1. Combine all ingredients in a medium bowl. Mash butter with a fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
  2. Bake 18 minutes, then lower oven temperature to 325°F and bake 5 minutes more or until golden brown.
  • Share: 

Tagged: , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

Only Two More Party for the Senses for This Year’s Epcot International Food & Wine Festival

posted on October 20th, 2014 by Pam Brandon, Disney Parks Food Writer


Party for the Senses is a blowout way to end the day at Epcot International Food & Wine Festival – an evening of discovery with a roomful of fantastic chefs, good wines, magical entertainment from Cirque du Soleil. All in all, there are nearly two dozen tasting stations with wine, beer and cocktails to pair. You won’t know until you arrive what you’ll be having, but the discovery is part of the fun.

And there are just two parties left in 2014: October 25 and November 1.

tyutyu365891

October 25 is an extra-special Party for the Senses, featuring cuisine and chefs from the Disney Parks around the globe – Hong Kong Disneyland, Tokyo Disneyland, Disney Cruise Line, Aulani – A Disney Resort & Spa and Disneyland Resort in Anaheim, Calif.

tyutyu736892

You can start the evening at the Eat to the Beat concert at America Gardens Theatre and end with a stroll around World Showcase and the IllumiNations fireworks and laser show – it’s a special evening you won’t want to miss. Just come hungry (and leave satisfied).

Price is $149 per person, plus tax. Epcot admission is required. Call 407-WDW-FEST for reservations.

tyutyu732563

Another fun way to end the evening at the festival – Thursdays only – is Late Nights LIVE! This after-hours street party. between the United Kingdom and World Showcase Plaza starts at 9:45 p.m. and ends at 1 a.m. Food and beverages from select marketplaces, live music, a DJ and entertainment keep the party going strong. Cost is $79 per person plus tax. Epcot admission required.

This year’s Epcot International Food & Wine Festival ends on November. 10.

  • Share: 

Tagged: , ,

Filed: Epcot, Special Events, Walt Disney World Resort

First Look at Menu for New Trattoria al Forno at Disney’s BoardWalk — Reservations Open October 21

posted on October 15th, 2014 by Pam Brandon, Disney Parks Food Writer


Opening day is set for December 18 for Trattoria al Forno, the new restaurant at Disney’s BoardWalk that will showcase classic Italian cuisine including handcrafted mozzarella made daily, fresh cavatelli pasta and pizzas baked in wood-burning ovens.

Uncle Pats Pickled Peppers at New Trattoria al Forno at Disney’s BoardWalk Meatball Cannelloni Basil at New Trattoria al Forno at Disney’s BoardWalk
Lasagna Bolognese at New Trattoria al Forno at Disney’s BoardWalk Chicken Parmesan at New Trattoria al Forno at Disney’s BoardWalk

Open daily for breakfast and dinner, with reservations starting October 21, Chef Dee Foundoukis and her team in Trattoria al Forno’s kitchen are creating a true taste of all of Italy’s diverse regions.

We’re so excited to finally share the menu with you – in upcoming posts we’ll be sharing details from Walt Disney Imagineering about the décor and more as we get closer to opening. And some delicious recipes for you to try at home!

TAF9584244

Trattoria al Forno will be open 7:30-11 a.m. for breakfast, 5-10 p.m. for dinner, and accepts the Disney Dining Plan. For reservations, call 407-WDW-DINE or www.disneyworld.com/dine.

Tagged: ,

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

Disneyland Resort Gets in the Spirit of Halloween Time with Bewitching Bites

posted on October 13th, 2014 by Pam Brandon, Disney Parks Food Writer


The fun is underway with Halloween Time at the Disneyland ResortHaunted Mansion Holiday, Dia de los Muertos and the Halloween Carnival at Big Thunder Ranch Jamboree – all running through October 31, with festive food a big part of the fun through November 2.

Let’s start with the squiggly, wiggly zinfandel spaghetti with roasted golden beets, pine nuts and golden raisins at Storytellers Café at Disney’s Grand Californian Hotel & Spa. It looks a little fiendish, but the pasta gets its “seasonal” color from wine and it’s only available the week of Halloween.

Head to Disneyland park, where Café Orleans is featuring devilishly delicious braised short ribs with purple mashed potatoes, sautéed baby carrots, red wine mushroom sauce and fried shoestring onions. Nearby, Blue Bayou serves a hearty Creole-brined, bone-in pork chop with roasted garlic Boursin mashed potatoes, sautéed baby spinach, Champagne pear coulis and tomato relish.

Pork Tamales from Rancho del Zocalo Restaurante Fire-Breathing Dragon Flatbread from Village Haus Restaurant

Bewitching quick bites include pork tamales at Rancho del Zocalo Restaurante (in honor of Dia de los Muertos), and a blue cheese and onion marmalade burger at Hungry Bear Restaurant. Head to Village Haus Restaurant for Fire-Breathing Dragon Flatbread with buffalo chicken, serrano chile slices and chipotle aioli (definitely a treat, if you love hot stuff). A little more subdued is the “Munster” chicken sausage sandwich with onions, red bell peppers, mushrooms, Muenster cheese and chicken sausage on a baguette with a side of roasted purple potatoes.

At French Market Restaurant, try the traditional shrimp po boy with deep-fried popcorn shrimp, lettuce, tomato, vinegar dressing and Cajun remoulade sauce on a toasted potato roll. Tomorrowland Terrace has a “Monsters U” cheeseburger with special sauce, lettuce, tomato, pickles and grilled onion – with a side of fries covered in Parmesan Ranch “Ooze.” Or check out the mac & cheese pizza at Redd Rockett’s Pizza Port – yes, it’s pizza crust with mac ‘n cheese topped with mozzarella and Romano cheeses and seasoned bread crumbs.

Disney California Adventure park has some haunting hits as well: a burger or grilled chicken at Taste Pilots’ Grill topped with a “cobweb” of Swiss cheese, grilled onions and mushrooms, and the Anti-Vampire Chicken Pizza at Boardwalk Pizza & Pasta with roasted garlic sauce, marinated chicken, smoked Gouda, roasted red peppers and a tomato-spicy harissa drizzle.

Ghoulishly good!

  • Share: 

Tagged: , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

Pumpkin Mania at Disneyland Resort

posted on October 10th, 2014 by Pam Brandon, Disney Parks Food Writer


‘Tis the season – for pumpkin, that is. The ubiquitous gourd takes center stage at Disneyland Resort this time of year, flavoring everything from coffee to soups, and yes, even old-school pumpkin pie.

Disneyland Resort Bakery gets in on the fun with pumpkin beignets, pumpkins twists, pumpkin muffins and pumpkin cream cheese muffins sold throughout the parks and hotels. We got hooked on this pumpkin cheesecake that you’ll find at Boardwalk Pizza & Pasta at Disney California Adventure park, Jolly Holiday Bakery Café and French Market in Disneyland park and White Water Snacks at Disney’s Grand Californian Hotel & Spa. The graham cracker crust with a pinch of ginger, classic cheesecake filling and a drizzle of chocolate on top create a trifecta of yum.

Beyond the bakery, there’s pumpkin spice latte at Starbucks, and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, the Pacific Wharf bread cart and Mortimer’s Market, all at Disney California Adventure park.

And if you’re in search of that good ol’ pumpkin pie, you’ll find it at Plaza Inn, Carnation Cafe, Village Haus Restaurant, River Belle Terrace and French Market Restaurant in Disneyland park, and at Flo’s V-8 Café and Boardwalk Pizza & Pasta at Disney California Adventure park.

PKC797945

Pumpkin Cheesecake
Makes 9-inch cheesecake

Crust

  • 1 1/2 cups crushed graham cracker
  • 3 tablespoons granulated sugar
  • 1/2 teaspoons ground ginger
  • 1/3 cup butter-melted

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 15-ounce can pumpkin purée
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 5-ounce can evaporated milk
  • Chocolate syrup, for drizzling

For crust:

  1. In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For cheesecake filling:

  1. Preheat oven to 325°F.
  2. Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
  3. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  4. Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
  5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  6. Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
  7. Bake 1 hour, or until center moves only slightly when shaken.
  8. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  9. Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.

  • Share: 

Tagged: , , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Downtown Disney District, Hotels & Resorts

2014 Travelers’ Choice: TripAdvisor Names Victoria & Albert’s One of Top 5 Restaurants in U.S.

posted on October 10th, 2014 by Pam Brandon, Disney Parks Food Writer


Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa was honored as one of the Top 5 restaurants in the United States in TripAdvisor’s 2014 Travelers’ Choice awards.

VAA770490

The Walt Disney World Resort restaurant is the only Florida restaurant on the illustrious list. “One-of-a-kind dining experience in Orlando – worth it!” and “A special meal in a special place,” reads the TripAdvisor website.

VAA770492

Victoria & Albert’s also is a AAA Five-Diamond Award winner, one of just two in Florida. Under the helm of Chef Scott Hunnel, maître d hotel Israel Perez and Pastry Chef Erich Herbitschek, the restaurant features some of the very best seasonal ingredients from local markets, as well as from around the world.

VAA770491

TripAdvisor branded sites make up the largest travel community in the world, according to the website, reaching nearly 280 million unique monthly visitors and more than 170 million reviews and opinions covering more than 4 million accommodations, restaurants and attractions.

The awards honor top travel spots worldwide based on millions of reviews and opinions from TripAdvisor travelers. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants worldwide, gathered over a 12-month period.

Congrats to Chef Scott, Israel, Chef Erich and the entire Victoria & Albert’s team!

For more on Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, visit the posts below:

  • Share: 

Tagged: ,

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

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

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


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

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

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

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

Corn Relish

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

Zellwood Corn Sauce

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

Fingerling Potatoes

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

Sablefish

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

For corn relish:

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

For Zellwood corn sauce:

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

For fingerling potatoes:

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

For sablefish:

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

To serve:

  1. Place roasted fingerling potatoes in center of plate and top with fish.
  2. Drizzle Zellwood corn sauce around fish and potatoes; top fish with corn relish.
  • Share: 

Tagged: , , ,

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

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.
  • Share: 

Tagged: , , , ,

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

Seasonal Delights for Thanksgiving at Disneyland Resort

posted on September 26th, 2014 by Pam Brandon, Disney Parks Food Writer


CORRECTION: Thanksgiving reservations will be taken beginning Sunday, Sept. 28, and reservations for Disneyland Hotel dinner available beginning October 8. We apologize for any inconvenience.

Turkey, turkey and more turkey! For just one day – Thursday, Nov. 27 – restaurants at the Disneyland Resort are showcasing the big bird along with other seasonal sides, from cranberry relish to pumpkin pie and maple bacon funnel cake. Do we dare forego cooking and just head to Disneyland Resort? Thinking so.

Let’s start on Main Street, U.S.A., at Disneyland park, with Carnation Café’s slow-roasted turkey with turkey Bourbon gravy, mashed sweet potatoes, apple-cranberry stuffing, cranberry-orange relish, veggies and a classic dinner roll. Of course there’s pumpkin pie.

Keeping with traditions, Plaza Inn is cooking slow-roasted turkey with gravy and sage dressing, mashed potatoes, veggies and a roll. Blue Bayou Restaurant kicks it up with turkey roulade, truffle-infused chicken giblet stuffing, roasted garlic Boursin mashed potatoes and veggies. French Market Restaurant is doing Andouille sausage stuffing with the turkey, and River Belle Terrace adds cornbread and roasted garlic-thyme mashed potatoes to their turkey breast with stuffing.

For something a little different, Café Orleans is making crepes with turkey, butternut squash, cipollini onions and peas with giblet stuffing, cranberry coulis and orange oil. And for just a quick bite, there’s turkey tortilla soup at Harbour Galley, holiday tamales at Rancho del Zocalo Restaurante. For a sweet tooth, try the maple bacon funnel cake at Stage Door Café, and there’s plenty of pumpkin pie (at Carnation Café, Village Haus Restaurant, River Belle Terrace and Café Orleans).

Heading over to Disney California Adventure park, Ariel’s Grotto is going traditional with slow-roasted turkey breast and gravy, apple stuffing, cranberry sauce, mashed potatoes and veggies. Flo’s V-8 Café is cooking herb-roasted turkey with mashed potatoes and stuffing, veggies and cranberry relish. And Wine Country Trattoria adds Italian flair with focaccia stuffing with herb-roasted turkey and garlic mashed potatoes, served with haricot vert and orange-cranberry relish.

Take home a loaf of turkey-shaped bread from Boudin Bakery, available at Pacific Wharf Café, Mortimer’s Market and Boardwalk Pizza & Pasta. Or eat dessert first with pumpkin pie at Wine Country Trattoria, Flo’s V-8 Café and Boardwalk Pizza & Pasta.

Heading to the Disneyland Resort hotels, Steakhouse 55 at the Disneyland Hotel is offering a three-course menu with starters such a butternut squash soup, crispy shredded skirt steak and maple clabbered cream; the entrée is roasted turkey Wellington with pecan stuffing, cranberry relish, Swiss chard and wild mushroom gravy, and dessert is a choice of sweet potato pot de crème, cinnamon gelato, marshmallow meringue and apple crisp.

Also at Disneyland Hotel, Goofy’s Kitchen adds holiday tastes to the brunch and dinner buffet: turkey, orange-cranberry sauce, Yukon Gold mashed potatoes, vanilla-scented roasted sweet potatoes with brown sugar and marshmallows, herb stuffing, butternut squash soup, pumpkin pie and cranberry cobbler.

At Disney’s Grand Californian Hotel & Spa, Chef Andrew Sutton offers his fabulous four-course Country Wine Feast for the holiday at Napa Rose. Next door at Storyteller’s Café, the loaded buffet adds turkey, gravy and cranberry sauce, beef with Cognac au jus and creamed horseradish, brioche bread stuffing with sweet Italian sausage, roasted golden beets with Feta and holiday sweets, including lots of pies.

dlrtgf123456

Another generous buffet is at Disney’s PCH Grill at Disney’s Paradise Pier Hotel, featuring Thanksgiving tastes such as turkey, gravy and stuffing, cranberry relish and roasted veggies, along with salads soups, beef, salmon and more.

Of course, you can head directly to the Disneyland Hotel ballroom for the annual fall Thanksgiving dinner – a bounty of turkey, prime rib, stuffing, sweet potato soufflé, cranberry-orange relish, poached shrimp, king crab legs and all the trimmings. Pumpkin and pecan pies, tarts, cookies, freshly made crepes and a chocolate fountain are the sweetest ending for a day of thanks.

For reservations, call 714-781-DINE.

  • Share: 

Tagged: , , ,

Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

Seasonal Delights at Jolly Holiday Bakery Cafe in Disneyland Park

posted on September 24th, 2014 by Pam Brandon, Disney Parks Food Writer


We look forward to the change of seasons – along with milder weather, we anticipate new tastes on the menu at Jolly Holiday Bakery Café on Main Street, U.S.A., in Disneyland park.

The sweets are such a treat, but the seasonal sandwiches are also on the top of our lunch list – start with the hearty pastrami Reuben on rye with Swiss cheese, sauerkraut and classic sauce. Or try the cold roast beef on a baguette topped with arugula, pickled onion and tomato with a slather of mustard aioli. The chicken Waldorf comes on buttery brioche, a mix of chicken breast, green apple, celery, Craisins and mango chutney. Salad fans will appreciate the Mediterranean Chicken Salad, a bowl of greens, cucumbers, Kalamata olives, tomato, sweet red peppers, pepperoncini and feta with balsamic vinaigrette.

Raspberry Macaron at Jolly Holiday Bakery Cafe in Disneyland Park S'Mores Bar at Jolly Holiday Bakery Cafe in Disneyland Park Chocolate Brownie at Jolly Holiday Bakery Cafe in Disneyland Park

Save room for dessert, because there are 11 new sweets to sample. Chocolate is the center of four: classic chocolate brownies; rich red velvet cupcakes with cream cheese frosting and strawberry-chocolate shavings; decadent chocolate-peanut butter whoopie pies, and s’mores bars that start with chocolate tarts filled with caramel-chocolate ganache, finished with a topping of graham crackers and toasted marshmallow fluff. Pumpkin is the star in both the cheesecake with spiced whipped topping and muffins with cream cheese filling. Add French caramel éclairs, maple crème brûlèe in tart shells and spiced bundt cake with cream cheese glaze and a flourish of candied orange rind. Last, but certainly not least, a seasonal selection of dainty French macarons – raspberry and chocolate hazelnut. Oh my!

  • Share: 

Tagged: , ,

Filed: Disney Dining, Disneyland Park, Disneyland Resort