Do you think you can get your kids to try watermelon salad with pickled red onions? Or a Moroccan sweet pancake? The Epcot International Flower & Garden Festival chefs have chosen some fun dishes to encourage youngsters to try something new as part of Disney’s TRYit campaign.

 
“I approached the TRYit dishes for the Epcot International Flower & Garden Festival like I approach new foods with my own children, focusing on great ingredients and finding ways to make them interesting for our younger guests,” said Jens Dahlmann, executive chef for Epcot. “For some dishes, we found fun and interesting ways to present them, like the ‘Frushi’ [fruit sushi] for example, while other dishes such as the Watermelon Salad combine a familiar fruit paired with the unusual tastes of arugula and feta cheese, making it a whole new experience.”

TRYit is part of Disney’s Magic of Healthy Living initiative, partnering with parents to inspire kids to try new foods and new activities. You’ll see TRYit dishes all throughout the World Showcase Promenade. The festival is a fun way to try small bites of something new.

Look for the TRYit logo on these diverse dishes in the Garden Marketplaces and Festival Center. The festival runs from March 6 – May 19, so there’s lots of time to try them all:

• Beet Lollipop (Intermissions Café in the Festival Center)
• Wild Berry Slush (Fruits by the Glass)
• Baked Goat’s Brie with Kumquat Chutney (The Cottage, United Kingdom)
• Frushi (Fruit Sushi) (Hanami, Japan)
• Lasagna Primavera (Primavera Kitchen, Italy)
• Potato Pancakes with house-made Apple Sauce (Bauernmarkt, Germany)
• Spring Pancake with Grilled Chicken & Green Apple (Lotus House, China)
• Watermelon Salad with pickled Red Onions, BW Farms Baby Arugula, Feta Cheese & Balsamic Reduction (Florida Fresh)
• Angel Food Cake with macerated Florida Berries (Florida Fresh)
• Ratatouille Tarte with Goat Cheese (L’Orangerie, France)
• Moroccan Sweet Pancake (Taste of Marrakesh, Morocco)
• Waterkist Farms Heirloom Tomatoes with house-made Mozzarella, Minus 8 Vinegar & Basil (The Cottage, United Kingdom)

To learn more about TRYit and Disney’s Magic of Healthy Living, visit the Magic of Healthy Living web site.

And here’s one of the TRYit recipes from the Epcot chefs – super-easy to “try it” at home.

Watermelon Salad
Walt Disney Parks and Resorts

Serves 6

Balsamic Vinaigrette
1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic*
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste

Pickled Onions
1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings

Watermelon Salad
4 cups cubed seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette
Coarse salt and freshly ground black pepper, to taste
1/4 cup pickled onion
1/4 cup balsamic glaze*
1/2 cup crumbled feta cheese

For balsamic vinaigrette:

1. Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined.
2. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

For pickled onions:

1. If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside.
2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
3. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

For watermelon salad:

1. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
2. Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

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.

Tagged: Dining, Epcot, International Flower and Garden Festival, Recipe, WDW

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

Epcot is a brilliant backdrop for millions of blossoms, classic topiaries, celebrities and live entertainment at the annual Epcot International Flower & Garden Festival from March 6-May 19. But for some of us, the all-new food and drink offerings are the stars of the spring show.

“What a natural progression (it is) to go from the garden to the table,” said Michael Jenner, Epcot Park Event Content Development Manager.

“That progression is showcased with raised garden beds around the marketplaces that will be growing some of the produce and herbs in the dishes,” says Epcot Executive Chef Jens Dahlmann.

“We want to show our guests how food grows,” says Dahlmann, “to help make that connection from the kitchen to the garden.”

Some of our favorite tastes are at the Florida Fresh Marketplace, with watermelon salad with pickled red onions, baby arugula, feta cheese and balsamic reduction; shrimp and stone-ground grits with andouille sausage, zellwood corn, tomatoes and cilantro; and angel food cake with Florida berries. Pair that with tomato or carrot wine, or a cold Florida-brewed beer.

“Each marketplace has three to four dishes, and there are no repeats from the Epcot International Food & Wine Festival,” says Dahlmann.

Here’s just a small sampling of favorites, each can be paired with wines, beers and other fun beverages (like a white peach bellini in Italy, or Red Ale from Orlando Brewing at American Adventure):

• Crab tostadas with chipotle aioli and salsa in the Jardin de Fiestas in Mexico.
• A spring pancake with grilled chicken and green apple at the Lotus House in China.
• Savory bread pudding with spring peas and wild mushroom ragout at the Bauernmarkt in Germany.
• Green asparagus and lobster with a garden cocktail sauce at Primavera Kitchen in Italy.
• Stir-fried veggies and soba noodles served in a bun at Hamai in Japan.
• Spiced lamb kebabs with couscous salad at Taste of Marrakesh in Morocco.
• A pig slider with cole slaw at The Smokehouse at American Adventure.
• A ratatouille tart with goat cheese at L’Orangerie in France.
• Heirloom tomatoes with house-made mozzarella, Minus 8 Vinegar and basil at The Cottage in the United Kingdom.
• Sip the garden at Fruits by the Glass Marketplace, with watermelon passion fruit cocktail, non-alcoholic wild berry slush, blueberry beer and wine, mango wine, gluten-free raspberry ale, Chardonnay and Pinot Noir.
• And, saving the best for last, Dole Whip with Florida-made spiced rum at the Pineapple Promenade. A grown-up delight!

Tagged: Epcot, International Flower and Garden Festival, WDW

Filed: Epcot, Special Events, Walt Disney World Resort

Another “Limited Time Magic” moment is on the way: this time, sweet dining menus just for Valentine’s week, February 11-17.

The chefs are having fun creating special dishes – both meals for families and special fixed-price dinners for two. Probably the most frivolously fun is the chocolate cupcake with raspberry mousse filling and dark chocolate mousse frosting that’s dipped in more chocolate, then garnished with more chocolate, strawberries and a sweet little rosebud. (These are priced at $4.99, so you’d better buy at least two so you don’t have to share.) The cupcake can be found at Surfside Lounge at Disney’s Paradise Pier Hotel, the Disneyland Hotel Coffee House, Pacific Wharf Café and Fiddler, Fifer & Practical Café at Disney California Adventure park, and Jolly Holiday Bakery Café at Disneyland park. And we also love the sweet and sour(dough) heart-shaped bread that’s another special at Pacific Wharf Café ($6.99).

For families playing in Disneyland park, how about strawberry and chocolate chip pancakes for breakfast at Carnation Café, and roasted garlic shrimp pasta for lunch? Or there’s spicy glazed salmon with chipotle pineapple glaze, roasted golden and red beets, and mushroom quinoa at Plaza Inn.

Fixed-price dinner for two is offered at both Café Orleans and Blue Bayou Restaurant – the café is doing a three-course “surf and turf to love,” and Blue Bayou’s three courses includes a pork chop stuffed with Boursin and collard greens served with housemade spaetzle. (Note: Blue Bayou is sold out for dinner on February 14.)

At Disney California Adventure park, the Wine Country Trattoria is offering two glasses of sparkling wine with chocolate-covered strawberries. And Carthay Circle Restaurant will feature a fixed-price dinner for two with either grilled filet mignon or sautéed wild petrale sole steamed with tangerine-almond-grape brown butter. (Both restaurants are sold out for dinner on February 14.)

In the resorts, Steakhouse 55 at the Disneyland Hotel has a fixed-price dinner for two with surf and turf – filet mignon and scallops with lobster mashed potatoes. And Napa Rose at Disney’s Grand Californian Hotel & Spa will create a four-course St. Valentine’s Vintners Meal and also offer a special dinner just on February 14 – details not final for either, but we know Chef Andrew Sutton will delight and surprise his guests. (Both restaurants are sold out for dinner on Feb. 14.)

For reservations, call 714-781-DINE or email dining reservation requests to dine@disneyland.com.

At Walt Disney World Resort, you’ll find fixed-price “Dinner for Two” at several spots. At The Hollywood Brown Derby at Disney’s Hollywood Studios, dinner starts with a colossal prawn stuffed with blue lump crab and continues with a filet mignon topped with Cabernet and shallot butter.

In the resorts, dinner at Artist Point offers a succulent Kumamoto oyster; heirloom beets; cedar plank roasted King salmon, filet mignon or crispy buttermilk-dipped chicken; and Valrhona Chocolate Indulgence with local strawberries. Yachtsman Steakhouse at Disney’s Yacht Club Resort gives you a choice of a New York strip steak, filet mignon, twin lobster tails, Long Island duck or butternut squash tortellini – and if you want a celebratory splash at the end, sip a glass of Champagne or chardonnay (extra cost).

The Wave… of American Flavors at Disney’s Contemporary Resort gives diners a taste of local farms with butter-poached lobster with Florida avocado-heirloom tomato salad; duck confit with Florida candied kumquats; rib-eye steak, and a sweet finish with a citrus-infused truffle torte. And Shutters at Disney’s Caribbean Beach Resort is a trip to the islands with Caribbean conch chowder, seared rib-eye with plaintain and white sweet potato gratin, and a chocolate and strawberry sweetheart dessert.

For reservations, calls 407-WDW-DINE. Bon appetit!

Tagged: Dining, DLR, Limited Time Magic, WDW

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

The new Fantasy Faire, opening March 12, is home to Disney royalty, but it’s also home to delicious new treats – our favorite is the flaky, crisp strawberry or chocolate twist that’s perfect for sharing and strolling through this new corner of Fantasyland in Disneyland park.

Maurice’s Treats (named for Belle’s father from “Beauty and the Beast”) is an adorable new food cart in Fantasy Faire that offers the sweet twists ($3.49), as well as a savory cheddar garlic bagel twist ($4.19). Pair any with a Boysen Apple Freeze made with frozen apple juice, a hint of wild berry and topped with passion fruit foam that’s served in a 16-ounce cup ($4.69) or a keepsake goblet or stein ($9.99).

For more Fantasy Faire news, read the posts below:

• Storytelling at the Royal Theatre in Fantasy Faire, Opening March 12 at Disneyland Park
• Fantasy Faire Architecture to Extend Fantasyland at Disneyland Park
• A Visit to the Royal Hall at Fantasy Faire in Disneyland Park

Tagged: Dining, DL, DLR, Fantasy Faire

Filed: Disney Dining, Disneyland Park, Disneyland Resort

Just asking for it makes us smile – The Doofenslurper, a sweet, slushy drink in a cool keepsake
beaker that’s perfect for sipping and strolling World Showcase promenade at Epcot.

Named for Dr. Doofenshmirtz, the clueless mad scientist from the popular Phineas and Ferb animated series on The Disney Channel, the Doof comes in three flavors. At Fife and Drum Tavern at American Adventure try the frozen blue raspberry topped with passion fruit sorbet foam. At Promenade Refreshments, it’s frozen lemonade topped with passion fruit sorbet foam. And at Cool post in the Africa area, sip frozen strawberry topped with passion fruit foam.

Do you have a favorite Doofenslurper flavor?

Tagged: Dining, Epcot, WDW

Filed: Disney Dining, Epcot, Walt Disney World Resort

Just to whet your appetite, here are renderings of the new California Grill dining room and onstage kitchen, set to open in late summer. Designed by the Puccini Group in San Francisco, the spacious restaurant atop Disney’s Contemporary Resort will feature a wall of wines at the entrance and, of course, spectacular views from every table.

For more news from California Grill at Disney’s Contemporary Grill, read the posts below:

• A Sneak Peek at New California Grill Menu at Disney’s Contemporary Resort at Walt Disney World Resort
• California Grill at Disney’s Contemporary Resort Sushi Chef Yoshie Says Farewell
• Sonoma Goat Cheese Ravioli from California Grill at Disney’s Contemporary Resort

Tagged: Dining, Gallery, WDW

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

California Grill at Disney’s Contemporary Resort closes Feb. 1 until late summer, when the beautiful space will reopen with new décor, a new kitchen and a new menu that’s already in the works. But Chef Brian Piasecki already has started to work on the new menu, which updates some of the restaurant’s classics, like the pork and polenta, which becomes “Pork Two Ways” with wood-fired tenderloin with goat cheese polenta, and braised lacquered pork belly with country applesauce.

And even though Yoshie is retiring, she was a wonderful mentor to the California Grill team, and sushi chefs will continue her legacy. Creative new tastes include the Spicy Kaza roll with tuna, shrimp and scallops with tempura crunch and fireball sauce; Japanese-style bone marrow with crunchy panko, sweet onion jam and beef tartare; and Sea Urchin Nigiri with mamanori (soybean paper), salmon roe and freshly grated wasabi root.

What may be the ultimate comfort food is the new 24-hour braised beef short rib with truffle whipped potatoes, vol-au-vent (puff pastry) with roasted vegetables and natural jus.

Chef Brian is just getting started. Stay tuned for more updates.

Tagged: Dining, WDW

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