Show Disney.com Hide Disney.com
Sleeping Beauty’s Winter Castle at Disneyland Park

Cinderella’s Dining at Cítricos–Breakfast and Brunch with the Disney Princesses at Disney’s Grand Floridian Resort & Spa

posted on November 12th, 2014 by Pam Brandon, Disney Parks Food Writer


CRT809638

Beginning January 8, 2015, the Disney princesses will welcome guests to Cítricos at Disney’s Grand Floridian Resort & Spa while we spruce up Cinderella’s Royal Table in Magic Kingdom Park. Reservations are available for Walt Disney World Passholders and Disney Vacation Club Members beginning December 3. Reservations open to all guests on December 4.

Breakfast and Brunch with the Disney Princesses at Disney’s Grand Floridian Resort & Spa Breakfast and Brunch with the Disney Princesses at Disney’s Grand Floridian Resort & Spa Breakfast and Brunch with the Disney Princesses at Disney’s Grand Floridian Resort & Spa

Cinderella will be there to greet guests as they arrive, and the Disney princesses will visit each table for photos and autographs during the dining experience. Diners also can participate in an interactive “Magical Wishing Ceremony” with Cinderella and the Disney Princesses, with “wishing wands” and “wishing swords” for little ones.

Florida Fresh Shrimp Debuts at Epcot Garden Fest CRT809613THUMB

Breakfast and brunch hours are 8 a.m.-2:20 p.m., and cost is $49.99; $31.99 ages 3-9. The experience is on the Disney Dining Plan (2 entitlements). For reservations call 407-WDW-DINE. Online reservations and information will be available at a later date.

Cinderella’s Royal Table is expected to reopen in March.

Cinderella’s Dining at Cítricos
Breakfast and Brunch with the Disney Princesses

Adult Menu

APPETIZERS OF THE COURT

Bakery Basket

Choice of One:

Garden Salad–Artisanal Greens, Endive, Roasted Carrots, Sugar Snap Peas, and
Marcona Almonds with Riesling Vinaigrette

Assorted Fresh Fruits

ENTRÉES ROYALE

Choice of One:

Traditional Breakfast–Scrambled Eggs, Sausage, Bacon, and Twice-cooked Breakfast Potatoes

Scrambled Egg Whites, Hot Ten-Grain Cereal, Greek Yogurt topped with Granola,
Whole-Grain Bread, and Fresh Fruit

Steak and Slow-Poached Eggs with Twice-cooked Breakfast Potatoes and Wilted Spinach

Grilled Ham and Biscuit, Slow Poached Eggs topped with Sausage Gravy

Market-inspired Fish with Angel Hair Pasta, and Aromatic Tomato Sauce

Florida Shrimp with Creamy Cheddar Cheese and Smoked Bacon Grits

DESSERT TRIO

Beverages included:

Unlimited Coffee (regular/decaf), Iced Tea (regular/decaf),
Fountain Beverages, and Juices (Apple/Orange/Tomato)
One Specialty Beverage

Children’s Menu

APPETIZERS
Choice of One

Bite-size Cheddar Cheese and Grapes

Garden Salad
Fat-free Ranch Dressing

ENTRÉES
Choice of One

Turkey Pot Pie
Turkey Pot Pie topped with a Cheese Biscuit

Roasted Chicken Leg
Roasted Chicken Leg with Brown Rice Pilaf and Broccolini

Children’s Scrambled Eggs

Mickey-shaped Waffles

Steak
served with Mashed Potatoes and Sweet Corn

DESSERT TRIO

Beverages included:

Milk and Skim Milk
Fountain Beverages
Juices: Orange/Apple/Tomato
One Specialty Beverage

Specialty Beverage Selections

Adult Specialty Beverage Selection

Choice of One

Mimosa
Champagne
Seasoned & Spiced Tomato Juice with Vodka
Cappuccino
Latte
Espresso
Glass of Wine

Children’s Specialty Beverage Selection

Choice of One served in a Specialty Cup

Tink Drink
Lemonade, Orange Juice and Sprite

Strawberry Smoothie

(Menu subject to change without notice)

  • Share: 

Tagged: ,

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

Trattoria al Forno Wines Take Diners on a Trip Through Italy

posted on November 12th, 2014 by Pam Brandon, Disney Parks Food Writer


Trattoria Al Forno Logo
Opening December 18 on Disney’s Boardwalk, Trattoria al Forno promises diners an authentic taste of Italy – from the top of boot-shaped peninsula to the bottom, with classic Italian cuisine — handcrafted mozzarella, fresh pasta and pizzas baked in new wood-burning ovens.

Wine with food is a way of life in Italy, and Trattoria al Forno’s wine list “takes guests on a historic journey through the Italian wine regions,” says Jason Cha-Kim beverage manager for Disney Parks & Resorts.

“It’s unusual to have a 100-percent Italian wine list,” says Jason, who curated a list of about 70 wines from Italy’s 20 wine regions. The first page of the wine list is a map of Italy with the most famous regions highlighted, such as Tuscany and Veneto, then a few of the regions have bullet points about some of the most important wines and their flavor profiles.

“From Tuscany, we describe Chiantis and Super Tuscans,” says Jason. “From Piedmont, Barolo and Moscato d’Asti . . . and we offer wines from regions that some guests may not be familiar with, so we add a description for every single wine, along with the region and grape varietal.”

Trattoria al Forno will offer more than 30 wines by the glass, starting at $8, and also “quartinos,” which are quarter-liter carafes (about a glass and a half). “This is a great way for guests to try several different wines,” says Jason. “They’re big enough to share, so you can try wines from obscure wine regions.” Wine flights also are available.

“The wine list is like a geography lesson,” he explains, “and the list includes bin numbers for easy ordering.”
Trattoria_Itally_Map_v2
Training the staff has been a fun journey, says Vinnie Tai, area manager for Disney’s Boardwalk food & beverage team. “We’ve been training for three months so that our servers are part of the immersive dining experience of dining at Trattoria al Forno.”

“It’s been a steep learning curve for the staff,” says Jason. “Servers had a week of intensive training with master sommeliers and leading wine educators from Italy – before opening the staff all will have an overview of Italy wine production and a tasting of all the wines on the list.”

Servers and sommeliers will be trained to suggest an Italian wine that matches a commonly known grape varietal from California and around the world – for instance, Italy’s Pinot Nero is the equivalent of a Pinot Noir, and Primitivo from Italy’s Puglia region is similar to a Zinfandel.

“It’s like a trip to Italy, and you don’t need a plane ticket or passport,” says Vinnie. “Our guests will get a true taste of Italy’s finest.” For reservations, 407-WDW-DINE.

  • Share: 

Tagged: ,

Filed: Disney Dining, Walt Disney World Resort

Tastes From Around the Globe at Epcot Holidays Around the World November 28 – December 30

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


It’s the most wonderful time of the year: Holidays Around the World at Epcot where the World Showcase countries reflect the seasonal traditions – including tastes of homelands far, far away.

WST906956

Starting our stroll at Promenade Refreshments, try the Turkey Waffle – a filling sweet potato waffle with roast turkey and green bean casserole (all-in-one holiday dinner). Then head to Canada for pecan-maple bark, a nod to our Northern neighbor’s bounteous maple sugar production. Next door in the United Kingdom, it’s hot applejack cider with whiskey and a blend of seasonal spices – sip while you listen to stories of Father Christmas.

France sweetly celebrates with the classic bûche de noël au chocolate (chocolate cake shaped like a log) at Les Halles Boulangerie Patisserie, and glace au apin d’epices (gingerbread ice cream) at L’Artisan des Glaces.

Japan adds teriyaki chicken karaage, a Japanese version of crispy fried chicken bites with teriyaki sauce, at Kabuki Cafe, and you can hear the story of the hollow-round Daruma doll and the Japanese customs of the New Year.

Up next, American Adventure, with freshly baked gingerbread men, chocolate chunk cookies and sugar cookies, hot chocolate, hot apple cider and peppermint bark at the Sugar and Spice Holiday Bakery (perfect snacks for the Candlelight Processional). Look for Santa and Mrs. Claus, along with Hanukkah and Kwanzaa celebrations throughout the holidays, plus our favorite Voices of Liberty Dickens Carolers.

At Italy you can meet La Befana, the kind-hearted witch who arrives on the eve of the Epiphany to grant gifts to good children – like panettone, the sweet bread loaf served at the Gelato kiosk, along with sweet moscato wine and ciocolata calda (hot chocolate).

In Germany, listen as Helga tells the story of the first Christmas tree as you nibble on stollen fruit cake and sip glühwein (hot spiced wine).

WST906957

Learn about the Christmas gnome in Norway and indulge in the traditional rice cream at Kringla Bakeri Og Kafe (so popular they leave it on the menu year-round).

Then take another lap around the World Showcase Lagoon to burn all those calories – ‘tis the season!

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Epcot, Walt Disney World Resort

Here’s a First Look at Breakfast Menu for New Trattoria al Forno Opening in December at Disney’s BoardWalk

posted on November 6th, 2014 by Pam Brandon, Disney Parks Food Writer


Waffles with espresso-mascarpone cream … poached eggs with fennel sausage, Parmesan and tomato gravy over soft polenta … the breakfast menu at the new Trattoria al Forno offers American favorites along with some classic Italian tastes. Opening day is December 18.

Trattoria Al Forno Logo

“Fresh ingredients are key,” says Chef Dee Foundoukis. You can get a classic American breakfast with bacon and eggs, but we wanted to offer some Italian tastes, too.” Like the frittata and the scrambled eggs with fresh mozzarella, tomatoes and basil. (Our favorite is the cured Italian meats with tomatoes, hard-boiled egg and cheese with fonduta, a warm, cheesy sauce for dipping bread.)

The spacious, family-friendly dining room is inspired by farms in the Italian countryside, with a big open kitchen and the smell of wood burning in the oven. It’s a terrific spot to fuel up for a day in the theme parks.

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.

TBM796442

  • Share: 

Tagged: ,

Filed: Disney Dining, Walt Disney World Resort

Recipe Just in Time for Holidays from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios

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


‘Tis the season for parties and sharing indulgent bites, from savory to sweet. This is one of our favorites from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios, where Pastry Chef Andreas Born works his magic with chocolate, toffee and bananas – a trifecta of deliciousness.

The Hollywood Brown Derby is tops for dining at the theme park, with an all-day menu featuring original creations such as blue lump crab springs rolls, Scotch maple-glazed Loch Duart Salmon and pan-seared, coriander-crusted black grouper. But you can also get a simple grilled burger (it just happens to be Wagyu beef and topped with a fried egg) and the ever-classic Cobb Salad, made from the same recipe as the original in Hollywood, California.

Watch Chef Andreas create this beautiful and tasty sweet finish – he tops with fancy bites, but you can rest assured it’s just as delicious without. It take a little time to make the mousse, but the result is worth it.

For reservations at The Hollywood Brown Derby Restaurant, call 407-WDW-DINE or visit disneyworld.com.

Banana Toffee Mousse on Cocoa Crunch
Serves 12

  • 1 cup white chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 tablespoons sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons water
  • 1 1/2 medium bananas, peeled and mashed
  • 1 1/2 cups heavy cream
  • 12 tablespoons crushed chocolate cookies
  • 1/2 cup chocolate-covered toffee pieces
  1. Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
  2. Place eggs, egg yolks, and sugar in double boiler over simmering water; whisk for 4 minutes and remove from heat.
  3. Sprinkle gelatin over hot water in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin until melted. Set aside.
  4. Beat eggs and sugar together in the bowl of an electric mixer until fluffy. Stir in gelatin mixture, then mashed bananas. Fold in melted white chocolate.
  5. Whip heavy cream to soft peaks in a separate large bowl. Gently fold whipped cream into banana mixture to create mousse. Divide mixture in half.
  6. Spoon 1 tablespoon chocolate cookie crumbs in the bottom of 12 1/2-cup ramekins. Evenly top each with half of mousse. Add thin layer of toffee pieces. Repeat process with remaining mousse.
  7. Refrigerate at least 2 hours before serving.
  • Share: 

Tagged: , , , ,

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

Hearty Pozole Soup, the Perfect Fall Supper from Paradise Garden Grill at Disney California Adventure Park

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


At Disneyland and Walt Disney World Resorts, we rejoice in fall’s dip in temperature – nothing dramatic, but the perfect excuse to bring out the soup recipes.

Paradise Garden Grill is offering this classic Mexican soup as part of Disney ¡Viva Navidad! at Disney California Adventure park. It is also offered at Rancho Del Zocalo Restaurante in Disneyland park on Christmas Eve and Christmas Day. Since it’s not always there, here’s the recipe for you to try at home. And it’s even better the second day. Pozole (or posole) is a hearty hybrid of soup and stew with chewy hominy and tender pork – the fresh garnishes add crunch and freshness.

Pozole
Serves 8 to 10

  • 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
  • 6 garlic cloves, peeled, and split lengthwise
  • 2 bay leaves
  • 1 large yellow onion, diced
  • 1 teaspoon ground cumin
  • 2 tablespoons coarse salt, divided
  • 6 dried Guajillo chiles
  • 2 dried ancho or New Mexico chiles
  • 1/2 medium sweet onion, cut into large pieces
  • 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
  • 2 garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Mexican oregano
  • 1 (15-ounce) can white hominy, drained and rinsed

Garnishes

  • 1/2 small head green cabbage, finely shredded
  • 6 radishes, sliced thinly
  • 3 limes, quartered
  • 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
  • 1/2 medium onion, finely diced
  1. Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
  2. Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
  3. Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
  4. Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
  5. Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
  6. Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
  7. Serve hot soup with garnishes for topping.
  • Share: 

Tagged: , , , , ,

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

What’s That Amazing Smell – Chocolate! It’s Gingerbread Display Time at Walt Disney World Resort

posted on November 3rd, 2014 by Pam Brandon, Disney Parks Food Writer


Pastry Chef Jeff Barnes, the master of all things sweet at Disney’s Contemporary Resort, is in the kitchen cooking up this year’s gingerbread extravaganza … well, at least we think he is. Take a look at this video – that’s Walt Disney Imagineer Joseph Konopka bringing something “Frozen” for Chef Jeff to work into his creative thinking. Joseph and Chef Jeff teamed up for the masterpiece that debuts November 13 in the fourth floor atrium of Disney’s Contemporary Resort.

More details to come as Chef Jeff builds his sweet concoction – but we can guarantee there will be plenty of chocolate. Any guesses?

  • Share: 

Tagged: , , ,

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

Steakhouse 55 at Disneyland Hotel Debuts New Menu October 29

posted on October 28th, 2014 by Pam Brandon, Disney Parks Food Writer


The spiffing-up began earlier this year at Steakhouse 55, one of the finest restaurants at the Disneyland Resort: new carpet, new chairs, new dishes, new silverware – “It’s almost like opening a new restaurant,” says Chef Marcel St. Pierre.

Chef Marcel took the helm in early 2014 and has been working on the new menu for nearly four months, side-by-side with manager and sommelier Brian Van Amber. And now, with extensive training for the staff complete in everything from guest service to wine pairings, Chef Marcel says they’re ready to launch tomorrow.

NSM97791THUMB NSM97792THUMB NSM97793THUMB

While a handful of dishes may sound familiar (Baltimore crab cake, filet mignon, slow-roasted prime rib), every single dish on the menu has been refined, says Chef Marcel. You’ll still find Tiger Prawns, but they’re served with a new Bloody Mary cocktail sauce, shallot mignonette and lemon gelée. The new pan-roasted pork belly appetizer comes with truffle mascarpone, green apple and pickled black kale. Chef Marcel is especially proud of the new smoked filet mignon tartare, the meat arriving tableside under a crystal dome. When the dome is lifted, there’s the aroma of smoke as the dish is gently tossed tableside with mustard aioli and cage-free egg yolk, then served with shaved rye croutons.

A clever new appetizer is ratatouille “meatballs,” made with finely chopped mushrooms, lentils, carrots, celery, onions and a little bread crumbs. The meatballs are served with zucchini spaghetti, vegan Bolognese and a shave of Parmesan (request no Parmesan for the perfect vegan starter).

Hearts of romaine is the Steakhouse 55 version of the classic Caesar, with Castelvetrano olives from Italy, crispy bacon lardons and Caesar dressing. The new French onion soup gets a hearty seasonal vibe with cream and chicken stock, served with grilled onions and California Muenster cheese focaccia.

NSM97795THUMB NSM97794THUMB

You’ll still see the classic cuts of meat: filet mignon, bone-in ribeye, New York strip, prime rib, Porterhouse. But the classic cuts receive a special twist, like a hickory-molasses rub on the New York strip. King salmon is crusted with fava bean and rye. Lamb chops are roasted with garlic “dust” and peppercorn. Each cut of beef is beautifully garnished with roasted bone marrow (with a tiny fork for scooping out the rich center) topped with lemon gremolata.

NSM97796THUMB NSM97797THUMB

Some of the new sides to share the spotlight are a truffled mac ‘n cheese, flash-fried spinach, and the Delmonico Gruyère Casserole — a decadent, cheesy side made with fingerling potatoes, Applewood smoked bacon and fresh thyme. Duck-fat fries come with blood orange sabayon for dipping; the mashed potatoes have a new mushroom-infused gravy.

NSM97798THUMB NSM97799THUMB

Dessert isn’t an afterthought, and while the legendary 24-Layer Cake stays on the menu, it’s now served with spiced pumpkin gelato and roca (almond butter-crunch toffee). Chef Marcel thinks the new warm apple butter cake will be another home run, served right out of the oven with a scoop of Bourbon ice cream and a side of crème Anglaise. Or try the banana mascarpone cheesecake with caramel glaze, honey-dipped pecans and butterscotch sauce.

BWN768953LARGE

The new, three-course Steakhouse 55 Chef’s Tasting for $55 ($85 with wine pairings) makes it easy to choose: start with the Fifty-Five Salad (ruby beets and feta cheese with apricot granola and citrus vinaigrette); next, the braised short rib Bourguignon with roasted root vegetables, and finish with crème brûlèe served with pear marmalade, candied bacon madeleine and cranberry compote.

The new Steakhouse 55 has been a real team effort,” says Chef Marcel. “We hope we’ve created a fantastic new dining experience for our guests.”

For reservations, call 714-781-DINE or visit disneyland.com.

  • Share: 

Tagged: ,

Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

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