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

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


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

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

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

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

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

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

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

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

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

Tenderloin Sliders
Makes 12

Caramelized Onion-Horseradish Aioli

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

Tenderloin Sliders

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

For caramelized onion horseradish aioli:

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

For tenderloin sliders:

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

New ‘Cooking Safari With Mickey’ Cookbook Debuts This Spring at Disney’s Animal Kingdom

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


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

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

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Spicy Durban-Style Chicken
Serves 4

Dry Masala

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

Chicken and Curry Sauce

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

For dry masala:

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

For chicken and curry sauce:

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

Newest Disney Cookbook Features Best Recipes from Disney Parks & Resorts, Disney Cruise Line

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


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

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

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

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

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Aulani, A Disney Resort & Spa
Haupia with Mango Compote

Serves 4

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

Haupia

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

Mango Compote

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

For haupia:

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

For mango compote:

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

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

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

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

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

Sweet, Savory Valentine’s Day Specials at Disneyland Resort

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


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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

Start Planning Your Foodie Getaway – Epcot Food & Wine Festival Dates Announced for 2015

posted on January 16th, 2015 by Pam Brandon, Disney Parks Food Writer


It’s official! Epcot International Food & Wine Festival launches September 25 and runs through November 16 this year – 53 days of sweet and savory tapas-sized dishes and beverages, plus tasting seminars, culinary demos, signature dining experiences, live entertainment and more.

Aloha Foodies!

Check back for more information. We’ll share right here as details unfold.

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

Orange County Restaurant Week, March 1-7, Features Disneyland Resort Favorites

posted on January 16th, 2015 by Pam Brandon, Disney Parks Food Writer


Back for the seventh year is Orange County’s annual OC Restaurant week, March 1-7. With more than 100 restaurants participating, it’s is a fun way to try new dining experiences with discounted prix fixe menus.

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Steakhouse 55 at the Disneyland Hotel is back for its third year, now under the helm of Chef Marcel St. Pierre. Take a look at the delectable menu – three courses for $50, and an optional wine pairing.

Along with Steakhouse 55, Downtown Disney District participants include Naples Ristorante, Tortilla Jo’s, Catal Restaurant and Ralph Brennan’s Jazz Kitchen. For reservations, call (714) 781-3463.

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ORANGE COUNTY RESTAURANT WEEK 2015

Starter Course
Choose One
HEARTS OF ROMAINE
Castelvetrano Olive /Bacon Lardons / Caesar Dressing
~
CHILLED TIGER PRAWNS
Bloody Mary Cocktail Sauce / Shallot Mignonette / Lemon Gelée
~
CREAMY ONION SOUP
Grilled Onions / California Muenster Cheese Focaccia

Entrée Course
Choose One
GRILLED PETITE FILET MIGNON
~
PAN-ROASTED DOUBLE BREAST OF CHICKEN
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SLOW-ROASTED PRIME RIB
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FAVA BEAN & RYE CRUSTED KING SALMON

All Entrées Served with Sautéed French Green Beans and Delmonico Potatoes

Dessert Course
Choose One
VANILLA BEAN CRÈME BRULEE
Pear Marmalade / Candied Bacon Madeline / Cranberry Compote
~
CHOCOLATE MOUSSE CAKE
Chocolate Sponge Cake / Milk & Dark Chocolate / Nutella

Vegetarian options are available upon request

Menu Price $50.00
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Additional Wine Pairing $35.00

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

‘Food Truck Takeover’ Jan. 16-18 by New Trattoria al Forno at Disney’s BoardWalk

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


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What a fun way to get a taste of the new Trattoria al Forno menu – the first-ever “food truck takeover” January 16-18 at Exposition Park at Downtown Disney.

Beef and Spinach Meatball in a Sourdough Bread Bowl from Trattoria al Forno at Disney's BoardWalk Lasagna from Trattoria al Forno at Disney's BoardWalk Tiramisu from Trattoria al Forno at Disney's BoardWalk

Superstar Catering food truck, which usually features tastes of Disney’s Hollywood Studios, will be the makeshift kitchen for the Trattoria chefs to serve three of the restaurant’s most popular dishes: an oversized beef and spinach meatball in a sourdough bread bowl (inspired by the restaurant’s Polpetta Gigante) with housemade “Sunday gravy” ($12.25); lasagna ($10.75), and tiramisu ($6).

They’ll also be pouring a bright, well-rounded Sogno d’Italia Chianti from Tuscany, representing the restaurant’s all-Italian wine list and a perfect pairing for the lasagna and meatball.

Exposition Park hours are noon-11 p.m., weather permitting. And look for more Disney restaurants to showcase menu favorites with upcoming takeovers!

If a taste at Exposition Park leaves you wanting more, Trattoria al Forno on Disney’s BoardWalk is open 7:30-11 a.m. for breakfast, 5-10 p.m. for dinner, and accepts the Disney Dining Plan. For reservations, visit www.disneyworld.com/dine or call 407-WDW-DINE.

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A Bowl of Comfort: Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort

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


Just in time for chilly weather, Chef David Hutnick from Captain’s Grille at Disney’s Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice and fresh clams, there’s a fresh taste of the ocean in every warm bite. (Plus a little bacon for rich flavor.)

Fresh seafood from around the U.S. is one of the specialties at Captain’s Grille – steamed mussels, lump crab cake, lobster roll, buttermilk-fried rock shrimp, seared tuna, blackened corvina, salmon, snow crab legs and scallops are on the menu, but carnivores will also find a Cabernet-braised short rib and pan-seared chicken on the dinner menu.

Captain’s Grille is open daily for breakfast, lunch and dinner. For reservations, visit disneyworld.com/dine or visit 407-WDW-DINE.

Clam Chowder
Makes 6 cups

Chive Oil
1/4 cup light olive oil
1/2 cup chives

Clam Chowder
1/3 cup chopped bacon
1 cup diced red onion
1 cup diced celery
18 ounces chopped clams in juice
3 cups heavy cream
24 ounces (3 cups) bottled clam juice
1 cup diced white or gold potatoes
1 cup dry white wine
1 pound fresh clams, well scrubbed

Bacon-Chive Biscuits
2 cups all-purpose flour
1 1/3 cups cake flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup cold unsalted butter
1 cup buttermilk
1/2 cup shredded cheddar cheese
1/3 cup finely chopped fresh chives
1/4 cup cooked, crumbled bacon

For chive oil:

  1. Cut chives into 1-inch pieces. Place in a fine-mesh sieve and place under very hot running water for about 3 minutes (this avoids a “grassy” flavor).
  2. Combine chives and oil in a blender. Blend on low until well combined, then blend on high for 2 minutes. Set aside to cool, then refrigerate for 24 hours.
  3. Place a fine mesh sieve over a bowl; pour chive oil into sieve. Do not press on solids; let oil drip through sieve into bowl, discarding solids.

For chowder:

  1. Heat a stockpot over medium heat; add bacon, cooking until golden and beginning to crisp, about 5 minutes. Add onion and celery, stirring to combine. Cook until onion is translucent and celery softens, about 4 to 5 minutes.
  2. Add clams with their juice, stirring to combine. Add cream, clam juice, and potatoes. Simmer, uncovered, until potatoes are tender and soup has thickened slightly, about 5 to 8 minutes.
  3. Heat wine in a large sauté pan with a lid over medium-high heat until simmering. Add clams, cover pan, and cook until clams open, about 5 minutes.
  4. Serve chowder garnished with cooked whole clams and a drizzle of chive oil.

For bacon-chive biscuits:

  1. Preheat oven to 350°F.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Using fingers or a pastry cutter, blend in butter until mixture resembles wet sand.
  3. Stir in buttermilk; fold in chives, cheese, and bacon, just until combined.
  4. Roll dough to 3/4-inch thickness, then use a small round cutter to cut 8 biscuits.
  5. Whisk together egg and water in a small dish. Brush tops of biscuits with egg wash.
  6. Bake until golden brown, about 8 to 10 minutes.
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2014: A Delicious Year for Walt Disney World Disney Dining

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


From food trucks to new dining rooms, 2014 was a busy year for the Walt Disney World Resort chefs. Here’s a look at the top stories for Walt Disney World Resort Dining:
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  • DISNEY SPRINGS – The first two restaurants were announced for Disney Springs, an entertainment-dining-retail district re-imagined from Downtown Disney. Opening in summer 2015 at The Landing in the heart of Disney Springs, Chef Masaharu Morimoto is teaming up with Patina Restaurant Group to debut Morimoto Asia, the Japanese master chef’s first pan-Asian dining experience. Also coming to The Landings in spring 2015 is The BOATHOUSE: Great Food, Waterfront Dining, Dream Boats. The BOATHOUSE restaurant will immerse guests both on land and on water with live music and Captain’s guided tours aboard The Venezia, a beautifully crafted 40-foot wooden Italian water taxi featuring Champagne toasts and chocolate-covered strawberries. There also will be guided Amphicar rides that launch from land, entering the water with a splash, taking guests on a 20-minute tour of the landmarks of Disney.

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  • TRATTORIA AL FORNO (December 2014) – The newest Walt Disney World dining experience is Trattoria al Forno at Disney’s Boardwalk, featuring authentic flavors of Italy’s diverse regions – wood-fired pizzas, house-made pastas, hand-crafted mozzarella, imported charcuterie and cheese and a 100 percent Italian wine list. Trattoria al Forno is open 7:30-11 a.m. for breakfast, 5-10 p.m. for dinner, and accepts the Disney Dining Plan.
  • EXPOSITION PARK (December 2014) – The Disney food trucks got a new home at Downtown Disney West Side – Exposition Park, where guests will always find one or more of the trucks, along with visiting food trucks. Nightly entertainment, plenty of seating. Hours may vary during peak times and special events, but daily hours are 4-11 p.m. Monday through Thursday and 3-11 p.m. Friday through Sunday.
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  • EPCOT INTERNATIONAL FOOD & WINE FESTIVAL EXPANDS (September 2014)The festival was expanded to a record 53 days – that’s a whole extra week to take in the marketplaces, cool concerts and some very special dinners.

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  • NEW SMOKEHOUSE AT HOUSE OF BLUES (January 2014) – Popular House of Blues opened their new Smokehouse, a quick-service window where it’s easy to grab a generous smoked beef brisket sandwich, pulled pork or chicken sandwich, smoked turkey leg, St. Louis half-rack of ribs or an all-beef hot dog. That’s the menu, short and sweet. The Smokehouse opens at 11:30 a.m. daily, with closing around 10 p.m.

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  • SPICE ROAD TABLE (January 2014) – Spice Road Table opens in the Morocco pavilion at Epcot World Showcase, featuring regional flavors from the Mediterranean with small plates such as a Mediterranean omelet with sausage, potatoes and caramelized onion; mussels with preserved lemons and tomato sauce baked in an earthenware tagine pot, and Moroccan merguez sausage with a fresh tomato salad. Inspired by the outdoor cafes along the Mediterranean, there are 120 outdoor terrace seats and 60 seats inside with a scenic view of World Showcase lagoon.

We’re looking ahead to 2015!

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