First-time Disney cruisers often ask what to pack when planning their vacation with us. Packing for a Disney cruise isn’t the same as packing for any other vacation since there’s so much fun you may not even expect, like our swashbuckling Pirate Night! We put together this ultimate packing checklist for first-time Disney cruisers, and my guess is that even some of you who have already sailed with us will find it helpful! Let me know in the comments what other items are on your ultimate Disney cruise packing list.
posted on January 30th, 2015 by Jonathan Frontado, Disney Cruise Line
posted on January 29th, 2015 by Nate Rasmussen, Archivist, Marketing Resource Center
All that snowfall from Winter Storm Juno this week makes me want to have a snowball fight. If I were picking teams, I’d want Donald on my side. Here’s Donald perfecting his throw in Juneau, Alaska from 2009. See what I did there?
Don’t be fooled, I don’t miss a snowball fight enough to move back up to the North.
posted on January 22nd, 2015 by Jonathan Frontado, Disney Cruise Line
Anna and Elsa’s royal tour of our ships is soon to be filled with even more excitement! Not only is Olaf joining them on all four ships, we’re adding brand-new experiences for the whole family, starting this summer.
Highlights include a spectacular deck party, a new production number in “Disney Dreams,” new character meet and greets, storybook adventures ashore and another way to cool down on Castaway Cay. I’ll share some details on these exciting offerings today, and over the next several weeks, tell you more about what you can expect in summer.
A Day of Frozen Fun, Including New Deck Party
Debuting this summer, on select Disney Magic and Disney Wonder sailings to Europe and Alaska, Disney Cruise Line guests are transported to the land of “Frozen” when the ship is transformed into a winter wonderland and a day of frozen fun culminates with an extravagant celebration with friends from the Kingdom of Arendelle. The deck party, “Freezing the Night Away with Anna, Elsa and Friends,” is a family-friendly interactive celebration featuring the famous royal sisters and their fun-loving Nordic companions.
New Production Number in “Disney Dreams”
Our friends from “Frozen” are making their stage show debut at sea in the Walt Disney Theatre aboard the Disney Magic. In our original production, “Disney Dreams … An Enchanted Classic,” Anna, Elsa and Olaf join the line up of beloved Disney characters who together teach a young girl the power of her dreams. Brand-new scenes featuring “Frozen” characters include renditions of three popular songs: “Let it Go,” “For the First Time in Forever” and “In Summer.”
Magical Meet and Greets
In addition to warm hugs, Olaf will be giving autographs and taking photographs with children and families while he is cruising with us. He is joining Anna and Elsa on the Disney Fantasy, Disney Dream, Disney Wonder and Disney Magic for some fun in the sun!
Adventures Ashore in Norway
This summer in Norway, the land that inspired Arendelle from “Frozen,” Disney Magic cruisers will have the opportunity to join exciting new Port Adventures that bring this fairytale setting to life. One signature adventure ashore in Ålesund, Norway, created exclusively for Disney Cruise Line, will immerse guests in the splendor and charm of Norway, with the help of Anna and Elsa, in an enchanting storybook village.
Olaf’s Summertime Freeze on Castaway Cay
We’re cooling down Castaway Cay with the addition of Olaf’s Summertime Freeze bar! Serving non-alcoholic specialty frozen drinks in souvenir cups, the creative menu features refreshing beverages such as “Olaf’s Flurry Freeze,” “Sven’s Carrot Delight” and “Warm Hugs.” Olaf’s Summertime Freeze will be near the Pelican Point tram stop by Castaway Cay Family Beach.
With this news, I have a feeling some of you are saying, “Hands down, this is the best day of my life!” Am I right?
posted on January 21st, 2015 by Jonathan Frontado, Disney Cruise Line
Last week’s inaugural Castaway Cay Challenge was the first of its kind for many reasons, and today I want to share photos of one of my favorites … seeing the ship lit up under the stars at Castaway Cay!
The day of the race, the ship docked early at Castaway Cay and Disney cruisers competing in the challenge had the unique opportunity to go onto the island in the early hours of the morning before the sun came up. The reflection of the ship on the water is a sight runners I spoke with said they will never forget.
You may remember from a previous post of mine that I had the unique opportunity to spend the night on Castaway Cay, and the photos we took then are just a glimpse at the magnificent sky you see from an island in paradise. It was exciting to see the reaction of other cruisers as they experienced the island’s night sky for the first time.
Congrats again to all of the Castaway Cay Challenge runners! If you competed the challenge, be sure to share your photos with us using #CastawayChallenge.
posted on January 17th, 2015 by Jennifer Fickley-Baker, Social Media Manager
This year, the Walt Disney World Marathon Weekend “ran” for four full days and featured more than 26,700 registered runners competing in the full marathon. Individuals from more than 60 countries and all 50 states made the 26.2 mile trek through Disney Parks, the Walt Disney World Speedway and ESPN Wide World of Sports complex.
The Castaway Cay Challenge was a 5K course that allowed runners to travel through a lovely island setting with themed photo stops along the way. More than 700 runners participated in this first-of-it’s-kind event.
Have you participated in a runDisney event? What did you like about it? Tell us in the “Comments” section below!
posted on January 16th, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line
Today I want to tell you more about the expanded collection of premium culinary offerings at Remy, our French-inspired fine dining specialty restaurant on the Disney Dream and Disney Fantasy. In addition to the brand-new Petites Assiettes experience that I shared with you last week, Remy is offering new ways for guests to taste two of my favorite delicacies, caviar and truffles.
Let’s start with the caviar. Remy’s selections are offered a-la-carte, and options include farm-raised varieties of Osetra and Sevruga caviars from regions in France and Russia. Caviar is served on a platter with blini pancakes, an egg cake and a delicious, creamy sauce, along with a specially selected Krug Grande Année Champagne.
Now to our truffle menu, offered seasonal from November through February. I can think of no better way to celebrate truffle season than with the addition of this premium menu. Remy’s truffle collection includes white Alba and black Périgord truffles, and the rich flavors of this luxurious ingredient are infused throughout the six-course menu.
Exquisite dishes such as gnocchi potato served with a truffle puree and garnished with grated truffle, fresh Maine lobster coupled with lobster bisque and truffle-seasoned Parisian fried potatoes and seared Wagyu beef over truffle glazed baby vegetables are followed by a selection of refined cheeses and a sweet indulgence.
Be sure to stop by Remy on the first day of your cruise and talk to our hostess about dining in this not-to-miss restaurant. You’re sure to be impressed with these new premium offerings, along with our elegant dinner and brunch options.
posted on January 14th, 2015 by Jonathan Frontado, Disney Cruise Line
This event was the first of its kind to be held amid the swaying palm trees and turquoise waters of a private island paradise. Disney cruisers followed a special 5K course throughout Castaway Cay, enjoying unique photo opps and friendly greetings along the way …
To be eligible for the challenge, runners had to complete any Walt Disney World Marathon Weekend race with a distance of 5K or longer this past weekend. Then they had a few days to rest up, relaxing aboard the Disney Dream, before running through paradise (literally)! The voyage also featured special activities, speakers and merchandise designed for the Castaway Cay Challenge participants.
The next Castaway Cay Challenge takes place following the Disney Princess Half Marathon Weekend during the four-night cruise aboard the Disney Dream departing February 23. Hope to “run” into you there!
posted on January 13th, 2015 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line
If you watched “The Kitchen” on the Food Network this weekend, chances are your mouth is still watering from the eggs benedict I made with the show’s hosts. (A really fun group, by the way!)
Today, I want to share with you the recipe for this special dish served during brunch in one of our adult-only fine dining restaurants, Palo. I’ve included the recipe using either smoked salmon or ham. Now that I showed you how to create it, it’s your turn to make it at home. Try it this week and let me know how it goes!
Palo Eggs Benedict
- 1 1/2 cups white wine vinegar
- 5 peppercorns
- 1 shallot, finely sliced
- 1 sprig fresh tarragon
- 3 large free-range egg yolks
- 1 cup melted and skimmed (clarified) unsalted butter, warm
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1/4 cup white wine vinegar
- 10 eggs
Toasted English Muffins with Smoked Salmon:
- 5 English muffins, split
- 5 ounces salted butter, softened
- 15 ounces sliced Scottish smoked salmon
- 2 ounces American caviar
Toasted English Muffins with Ham:
- 5 English muffins, split
- 5 ounces salted butter, softened
- 15 oz thinly sliced, cooked rosemary ham
- ½ bunch chives, finely sliced
- For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.
- Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
- Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
- For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer. To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)
- For the toasted English muffins: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each. Layer 1 1/2 ounces of the sliced salmon or ham on each buttered muffin half.
- Spoon 2 tablespoons of the hollandaise sauce over each poached egg. Garnish with 1/2 teaspoon of the caviar (for salmon) or chives (for ham).
posted on January 9th, 2015 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line
Recently, I had the opportunity to join the hosts of “The Kitchen,” an entertaining cooking show on the Food Network, to make one of our guest-favorite dishes served aboard all four Disney Cruise Line ships.
I had great fun cooking with Sunny, Geoffrey, Jeff, Katie and Marcela, and I hope you’ll join me in watching the episode this weekend. It airs tomorrow on the Food Network at 11 a.m. EST and again on Sunday at 1 p.m. EST.
Any guesses on what we made? Here’s a hint: it’s a dish you’ll definitely want to taste during brunch at Palo! Watch “The Kitchen” this weekend to learn how to make it, and then check back here next week for the recipe.
Disney Cruise Line Expands Collection of Premium Culinary Offerings at Remy, Including New Progressive Tasting Experience
posted on January 8th, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line
Bonjour! If you’ve enjoyed dinner or brunch at our French-inspired restaurant, Remy, on the Disney Fantasy or Disney Dream, no doubt you agree it’s a dining experience unlike any other. The combination of a sophisticated adult-only setting, impeccable service and elegant dishes developed by three Michelin-starred Chef Arnaud Lallement and award-winning Chef Scott Hunnel are unparalleled.
Now, we’ve expanded our collection of offerings at Remy to include a unique tasting opportunity, a decadent dessert experience, a seasonal truffle menu and special caviar selections. Over the next few weeks, I’ll be telling you more about these offerings, but today I want to give you details on the brand-new Petites Assiettes de Remy, a progressive tasting experience that is the perfect introduction to this fine dining restaurant.
The Petites Assiettes de Remy experience is designed to provide a taste of Remy, where adult guests travel throughout the restaurant to sample small plates of Remy’s gourmet cuisine and fine wine. It is offered during the early evening hours on the first day of each cruise and is hosted by the Executive Chef who serves as an epicurean guide for this six-course culinary journey.
Throughout the Petites Assiettes experience, Remy’s Sommelier joins the Executive Chef to present specially selected wine that pairs perfectly with each dish.
Following the first course of blinis with Californian caviar and Champagne in Remy’s spectacular wine room, for the next four courses guests move through the main dining room where they are presented with superb French-inspired dishes from the restaurant’s seasonal menu, such as grilled salmon with smoked salmon cream and Kobe beef with turnip and potato gratin.
This unique tasting opportunity concludes with a sophisticated dessert and the final wine pairing in the private Chef’s Table dining room.