Halloween at the Walt Disney World Resort

‘Mahaloween Luau’ Coming to Trader Sam’s Enchanted Tiki Bar at Disneyland Hotel September 29

posted on September 9th, 2014 by Pam Brandon, Disney Parks Food Writer


It’s one day only, and guaranteed to put you in the spirit of Halloween TimeTrader Sam’s “Mahaloween Luau,” with seatings starting at 3 p.m., September 29.
Trader Sams

Just 100 guests per seating will have the pleasure of this kooky seasonal party that includes beverages and eats, live music and insider info with Imagineers and Disney cast members. Guests attending “Mahaloween Luau” will receive a special edition glass available only at the event. Collectors take note, the second edition of the Zombie souvenir glass will also be available for purchase at the event, before it is available to the public the next day.
Zombie Glass

“Mahalo” is a Hawaiian word meaning thanks, praise or regards, and this “Mahaloween Luau” gives fans of the Trader Sam’s Enchanted Tiki Bar trademark humor an insider’s hour of fun at the legendary watering hole.

Choose your hour: 3-4 p.m., 4:30-5:30 p.m., 6-7 p.m. or 7:30-8:30 p.m. The fun starts on the patio with appetizers and two drink tickets (beer, wine, Zombie Drink or Polynesian Punch). Move inside for live entertainment and a Disney tiki presentation by Walt Disney Imagineering. You’ll also have a chance to meet some of Disney’s concept artists and other special guests.

When the party ends, you’ll get a Jungle River Cruise Expedition Bag that includes a Trader Sam panama hat, a boxed special-edition “Mahaloween Luau” glass (with a dated stamp), a Trader Sam print on canvas, and a coupon good for 20 percent off at the adjacent Tangaroa Terrace. Guests also can purchase up to two additional second-edition Zombie souvenir glasses.

Cost is $125 per person, including tax and tip. To reserve your spot, call 714-781-DINE – reservations open tomorrow!

  • Share: 

Tagged: , ,

Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

Re-Imagined California Grill at Disney’s Contemporary Resort Celebrates 1-Year Anniversary

posted on September 9th, 2014 by Pam Brandon, Disney Parks Food Writer


Time flies when you’re at the top of your game, and a year after re-opening with a classy new interior and new seasonal menu, California Grill Chef Brian Piasecki and his talented team are busy keeping guests happy seven nights a week.

“California Grill is a total experience – great food, interesting wines, craft cocktails, and an incomparable view,” says Chef Brian. He and general manager Michael Scheifler conduct a beautifully orchestrated evening with efficient, knowledgeable staff.

Pork two ways (wood fire tenderloin w goat chesse polenta_ braised lacquered belly and country applesauce

Any misses on the new menu, we asked Chef Brian? “We change the menu so fast with what’s fresh and available, so far it’s been a success,” he answers with a smile. The most-ordered dish is the Pork Two Ways with grilled pork tenderloin and lacquered pork belly served with warm goat cheese polenta, mushrooms and a touch of sweetness with house-made applesauce. For starters, the house-made charcuterie is another hit. And, of course, the buttery filet mignon with heirloom tomato risotto, baby vine tomatoes, basil and tomato butter is a top pick, too.

Chef Brian loves his new kitchen, with gadgets like a sous vide machine that seals ingredients in plastic for slowly cooking in a water bath for super tender, perfectly cooked dishes. “Most guests don’t want to know about the cooking techniques, they just love the results,” says Chef Brian.

The kitchen team reaches out to local farms, and with Florida crops just coming into high season, look for lots of local fruits and produce on the fall menu – as well as Florida seafood. A simple salad has never tasted better than the one made with local greens and topped with a poached Lake Meadow Naturals egg and Palmetto Honey vinaigrette.
Yuzu-marinated Sashimi (tuna salmon himachi snapper seaweed salad

The list of favorites must include the Cucumber Fizz cocktail, flatbreads (try the heirloom tomato BLT flatbread with lemon mayo) and the sushi (we’re fans of the yuzu-marinate sashimi). “And desserts are flying out of here,” says Chef Brian, thanks to the creativity of Pasty Chef Jeff Barnes – his hot banana fritters are the biggest hit.

OYA7968444

As for that stellar view, the new fireworks deck has given more guests a front-row spot for the nightly Magic Kingdom Park fireworks. While you can sit at your table with the fireworks sound track piped in, most guests love to walk out on the two decks for a bird’s-eye view of the Magic Kingdom Park from the 15th floor. Now that’s a one-of-a-kind ending to a your day.

For reservations, call 407-WDW-DINE.

  • Share: 

Tagged: ,

Filed: Disney Dining, Hotels & Resorts

‘Lakeside Casual’ Attire for Servers at New Trattoria al Forno at Disney’s BoardWalk

posted on September 9th, 2014 by Pam Brandon, Disney Parks Food Writer


As the new Trattoria al Forno at Disney’s BoardWalk gets ready for a December opening, here’s a look at the classic server attire, designed by Walt Disney Imagineer Celina Lung, who’s been a Disney costume designer for nearly 20 years.

French Bakery Hostess

“My inspiration comes from the trattoria’s interior and lakeside setting,” says Celina. “Like the restaurant, the server attire is charming, casual, a little upscale.” The warm décor matches the restaurant color palette, she explains. Celina’s research also took her to a seaside bistro in Southern California to come up with a look that’s “not overdesigned, but simple and elegant.”

French Bakery Hostess French Bakery Hostess

The burgundy shirts and blouses with gold contrast echo the décor, with khaki-colored pants for a more casual look. “We’re in America, not Italy, and I wanted the servers to look casual but polished,” says Celina. One detail, for instance, is the bladed leather belt with an antique brass buckle to lend a more refined finish.

French Bakery Hostess French Bakery Hostess

For colder months, she designed a jacket with a relaxed fit in classic tweed. Servers will also wear long bistro aprons, weaving the elegance of traditional European restaurant with the experience of a neighborhood restaurant.

Her expertise is in many costumes throughout Disney Parks, from the server attire at Coral Reef Restaurant at Epcot to various lands and restaurants at Hong Kong Disneyland Resort, Tokyo Disney Resort, Shanghai Disney Resort (her current project) and Disneyland park. And she’s always got something in the works.

Meanwhile, interior work and recipe development continues on Trattoria al Forno, more details to come!

  • Share: 

Tagged: , ,

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

Happy Birthday! Hoop-Dee-Doo Musical Revue Celebrates 40 Years of Food, Fun at Disney’s Fort Wilderness Resort

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


September 5 marks the official 40th birthday of one of the longest-running dinner shows in American history – Hoop-Dee-Doo Musical Revue at Disney’s Fort Wilderness Resort. We say “official” because the show got its start that summer (on June 30) as part of the Disney World Fine Arts College Workshop program, with six young actors playing the roles, says Forrest Bahruth, the original choreographer who still creates fantastic shows for Disney Parks & Resorts Creative Entertainment.

HDD796642

“Hoop-Dee-Doo was upbeat, and guests came for the corny jokes, good food and lots of fun,” said Forrest Bahruth, show director, Disney Parks & Resorts Creative Entertainment and the original choreographer for the dinner show. “Forty years later, the heart is still in it, the energy is still there.”

Of course we think the endless buckets of fried chicken and ribs play a starring role, too. The menu has only had one major change since its debut – the apple pie for dessert was changed to strawberry shortcake way back in 1979. Today, servers (who are part of the high-energy show) dish up about 900 pounds of fried chicken every night, and cooks spend about six hours each day just breading the chicken. Add 400 pounds of pork ribs, slow cooked starting at 11 a.m. daily on a big outdoor smoker.

For sides, there are 120 pounds of corn, 400 pounds of potatoes to be mashed and 30 gallons of baked beans. It takes 15 gallons of strawberries and 12 gallons of whipped cream to make dessert.

Add beer, wine, sangria and soft drinks, and you got a formula for fun – a show that has presented about 37,000 performances before more than 10.5 million guests. And like the food, the show, while fine-tuned, hasn’t changed much, says show director Tom Vazzana.

“Hoop-Dee-Doo Musical Revue exemplifies everything that Disney stands for,” says Vazzana. “It’s interactive fun for families and stellar entertainment – six performers put on a show that’s 90 minutes of pure enjoyment.”

Performers sing, dance and act their way through the timeless classic. “I love to go and hear kids squeal with delight at Six Bits, but also hear strong American ballads,” says Vazzana. “Families tell me it’s the first time they’ve seen a Broadway-style show – it’s obtainable and accessible, quintessential Disney.”

Hoop-Dee-Doo presents three shows nightly, seven days a week, at 4 p.m., 6:15 p.m. and 8:30 p.m. For reservations, call 407-WDW-DINE or book online.

Looking Back

In true Disney fashion, Walt Disney Imagineers designed Pioneer Hall in authentic Wild West style with 1,283 hand-fitted pine logs from Montana and 70 tons of stones from North Carolina to recreate a look from the late 1800s. The building opened April 1, 1974.

Themed entertainment is always part of the Disney story. While Hoop-Dee-Doo Musical Revue was being written and cast, a group of country-Western musicians called The Star-Spangled Washboard Band opened in Pioneer Hall, according to an historical timeline by Larry Billman, author/writer and Disney entertainment consultant, who was the author and writer of the original show.

Bob Jani, the director of entertainment for both Disneyland Resort and Walt Disney World Resort, saw the potential for a “dinner theater show” and hired Billman. After multiple rewrites (the first version was called “We’re With You, Mother McCree!”), Hoop-Dee-Doo Musical Revue was born.

Students from the 11-week college workshop auditioned for the three female and three male character performers in Hoop-Dee-Doo: Six Bits Slocum and Dolly Drew (comic relief), Jim Handy and Flora Long (the singers), and Johnny Ringo and Claire de Lune (the dancers).

Fun Facts

  • Today, one member of the original cast from the college program still works for Disney – Marilyn Kay Magness, who played the part of Dolly Drew. She’s executive creative director, Disney Parks, Creative Entertainment.
  • An early draft of the show was titled The Whoop-Dee-Doo-Revue, which was revised to Hoop-Dee-Doo Musical Revue.
  • Principal songwriter was Tom Adair, who also wrote words for the score for Disney’s “Sleeping Beauty” and the “Mickey Mouse Club.”
  • In 1979 the song “Apple Pie Hoedown” was replaced with “Strawberry Short Cake Walk” when shortcake replaced apple pie on the menu.
  • The writers added a nod to Disney legacy with “The Legend of Davy Crockett” skit, complete with a coonskin cap and bear puns.
  • Hoop-Dee-Doo Musical Revue was part of the opening entertainment at Tokyo Disneyland in 1983, with Larry Billman and Forrest Bahruth directing and staging the new version. The show played there until 1995.

  • Share: 

Tagged: , ,

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

No Tricks, Just Treats at Mickey’s Not-So-Scary Halloween Party at Walt Disney World Resort

posted on September 3rd, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Halloween is one of my favorite holidays, especially with all the festivities at Walt Disney World Resort. I recently had the chance to check out some of the spooky sweets that the team at Magic Kingdom Park have conjured up for this year’s Mickey’s Not-So-Scary Halloween Party. Don’t worry–there are no tricks, just plenty of delectable treats in store for our guests.

HALFOOD999999

If you’re planning to attend Mickey’s Not-So-Scary Halloween Party, be sure to check out the spook-tacular offerings specially created for the season. Stop by the Plaza Ice Cream Parlor for a creepy Ice Cream Cookie Sandwich. Ghouls of all ages will love choosing their favorite flavor of ice cream and sandwiching it between two freshly baked sugar cookies. Next door at Main Street Bakery, you’ll find the simply yummy Mummy and Candy Corn Cupcakes. If you’re looking for a more ghoulish delight, stop by Gaston’s Tavern for a Ghost Cupcake.

HALFOOD333333SMALL

For the serious sweet tooth, I suggest checking out the Candy Corn Cotton Candy found on carts throughout the park. In addition, Storybook Treats in Fantasyland will be serving up Candy Corn Soft Serve. Take one bite into the cone and you’ll know this isn’t a trick—the cone is filled with candy corn. Yum!

HALFOOD444444SMALL

I’ve always believed that breakfast food is meant to be enjoyed at any time of day. The Spiced Pumpkin Waffle Sundae from Sleepy Hollow is a festive way to indulge during the party. The hot waffle is topped with soft serve, cinnamon sugar and spooky sprinkles. It tastes so wickedly wonderful, you might just lose your head over it.

HALFOOD222222SMALL

Ghoulish gulps will also be materializing for the party. Kick back with some Pumpkin Spice Bubble Tea at The Lunching Pad in Tomorrowland or prepare to pucker with Buggy Brew from Friar’s Nook. My favorite? The Wormy Apple Slush from Gaston’s Tavern, complete with real (gummy) worms.

These treats are only available at Mickey’s Not-So Scary Halloween Party, taking place on select nights from September through October.

What tricks and treats are you looking forward to enjoying at Disney Parks this fall?

  • Share: 

Tagged: , , ,

Filed: Disney Dining, Magic Kingdom, Walt Disney World Resort

A Taste of the Islands at Shutters Restaurant at Disney’s Caribbean Beach Resort

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


One of our favorite little Walt Disney World Resort dining gems is Shutters at Old Port Royale at Disney’s Caribbean Beach Resort, where Chef Scott Tosh can elevate any dish with bright island flavors – he knows that “spicy” doesn’t mean “hot,” but instead an infusion of fantastic flavors.

We’re also fans of his crispy chicken wings, glazed in habanero-brown sugar. Pair those with the Shutters Salad (greens, jicama, avocado, tropical salsa, goat cheese and citrus vinaigrette) and a fruity cocktail for starters. But it’s really the sustainable fish where Shutters shines, like this Jerk-Seared Mahi-Mahi, with a demo by Chef Mike Reitzler, who was at the helm in the kitchen at Shutters, now at Disney’s Hollywood Studios.

The dish may take a little time, but you can do most of the prep early in the day, then sear the fish just as your guests are ready for dinner.

Shutters is open nightly at 5:30 p.m. for dinner. For reservations, call 407-WDW-DINE. Dinner is on the Disney Dining Plan.

Jerk-Seared Mahi-Mahi with Ancho BBQ sauce, Tropical Salsa, Caribbean Rice & Green Beans
Serves 4

Tropical Salsa

  • 1 medium, ripe mango, peeled and diced
  • 1 cup diced fresh pineapple
  • 1/2 small red onion, minced
  • 1/2 red bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1 small jalapeno, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon honey
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 2 tablespoons minced cilantro

Ancho BBQ Sauce

  • 1 tablespoon butter
  • 1 garlic clove, roughly chopped
  • 1/2 small red onion, finely diced
  • 1 medium tomato, diced
  • 1/2 small jalapeno pepper, seeded and chopped
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ancho chili powder
  • 2 teaspoons paprika
  • 1 teaspoon light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper

Jerk Seasoning

  • 8 teaspoons ground allspice
  • 2 tablespoons dry mustard
  • 4 teaspoons paprika
  • 2 teaspoons granulated onion
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon ground white or black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon dried thyme

Mahi

  • 4 (6-ounce) mahi filets
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 12 teaspoons jerk seasoning, divided

Caribbean Rice

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup yellow onion, finely diced
  • 1 cup jasmine rice
  • 1/8 teaspoon ground turmeric
  • 1 1/2 cups water
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced chives

Green Beans

  • 1 pound thin green beans
  • 1 teaspoon butter
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For tropical salsa:

  1. Combine mango, pineapple, onion, red bell pepper, orange bell pepper, and jalapeno in a large bowl.
  2. Whisk together rice vinegar, honey, lime juice, and salt in a small bowl.
  3. Pour dressing over mango mixture. Add cilantro, gently stirring to combine.
  4. Cover with plastic wrap and refrigerate until cold, stirring occasionally, about 2 hours.

For ancho BBQ sauce:

  1. Melt butter in a large saucepan over medium heat. Add garlic and onion, cooking until fragrant and softened, about 4 minutes. Add tomato and jalapeno, cooking until tomato breaks down, about 3 minutes more.
  2. Whisk in ketchup, Worcestershire sauce, honey, lemon juice, chili powder, paprika, sugar, mustard, salt, pepper, and cayenne.
  3. Reduce heat to medium-low and simmer, uncovered, 10 minutes, or until onions are soft and sauce is thickened.
  4. Carefully transfer to a blender and puree until smooth.

For jerk seasoning:

  1. Combine allspice, dry mustard, paprika, granulated onion, lemon pepper, dried hot red pepper flakes, white or black pepper, cayenne, granulated garlic, cinnamon, salt, and thyme in a small bowl. Stir to combine.
  2. Store remaining jerk seasoning in an airtight container for up to 6 months.

For mahi:

  1. Rinse mahi with cold water, and pat dry with paper towels.
  2. Rub each mahi filet with 1 teaspoon oil. Sprinkle first side of each filet with 1 1/2 teaspoons Jerk Seasoning, patting to adhere. Repeat with the second side of each fish.
  3. Transfer mahi to a large plate, lightly cover with plastic wrap, and refrigerate 1 hour.
  4. When ready to serve, heat 1/2 tablespoon oil in a large sauté pan over medium heat. Add 2 mahi filets. Sear each side 3 to 4 minutes, until cooked all the way through. Repeat using remaining 1/2 tablespoon oil and remaining 2 mahi filets.

For Caribbean rice:

  1. Melt butter and olive oil in a large saucepan over medium heat. Add onion, cooking until translucent and tender, about 5 minutes. Add rice, stirring to coat in butter.
  2. Stir in turmeric and salt. Add water, stir a few times, then cover pan. Turn heat to low and cook 20 minutes.
  3. Remove rice from heat and keep covered 10 minutes. Fluff rice with a fork; add chives and fluff again.

For green beans:

  1. While fish is cooking, blanch green beans in boiling salted water until bright green and just tender.
  2. Melt butter in a medium sauté pan over medium-high heat. Drain green beans and add directly to sauté pan, tossing to coat in butter. Season with salt and pepper.

To serve:
Brush barbecue sauce on serving plates, evenly divide rice and green beans among plates. Top each with a mahi filet. Serve with more sauce and tropical salsa spooned over top.

  • Share: 

Tagged: , , ,

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

Starbucks to Open at Disney’s Hollywood Studios in Early 2015

posted on August 29th, 2014 by Thomas Smith, Social Media Director, Disney Parks


Today, we’ve got an update to share about a new Starbucks location coming to Walt Disney World Resort. Guests visiting Disney’s Hollywood Studios will be able to enjoy a new Starbucks location inside the park beginning in February of 2015. The new store, The Trolley Car Café, will be themed to a classic trolley car station along Hollywood Boulevard and offer a unique experience for coffee lovers visiting the park.

 Starbucks to Open at Disney's Hollywood Studios in Early 2015

There will also be Disney baked goods and Starbucks La Boulange™ pastry items at the store.

The store will be the third in-park location serving Starbucks products at Walt Disney World Resort. You’ll recall last year we opened locations at Magic Kingdom Park and Epcot, as well as at Downtown Disney.

Be sure to check the Disney Parks Blog for updates on this new location as well as a look inside the store when construction finishes in February.

  • Share: 

Tagged: , ,

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

Latin Flavors Shine During Hispanic Heritage Month at This Year’s Epcot International Food & Wine Festival

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


Fabulous flavors and the vibrant music of Puerto Rico, Patagonia and Mexico brighten up World Showcase for an extended celebration of Hispanic Heritage Month September 19 – November 10, during the 2014 Epcot International Food & Wine Festival presented by Chase.

SAQ80679

How about Puerto Rico’s Ensalada de Carrucho (Caribbean conch salad with onion, tomato and cilantro with Medella Light Beer; or Carne Guisada con Arroz Blanco (slow-braised beef with Puerto Rican-grown rice) with a frozen San Juan Breeze? Patagonia marketplace will showcase the tastes of Argentina and Chile with dishes such as sustainable Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri; Grilled Beef Skewer with Cimichurri Sauce and Boniato Purée, paired with Chilean Cono Sur Bicicleta Viognier and Argentinean Terrazas Reserva Malbec. The Mexico marketplace features three popular dishes: Shrimp Taco with Fried Shrimp, Pickled Habanero Pepper and Onions on Flour Tortilla; Rib Eye Taco with Marinated Ribeye, Roasted Chipotle Salsa and Grilled Scallions on a Corn Tortilla, and Sweet Corn Cheese Cake. Sip a Dos Equis Beer, Sangria or a Mango-Strawberry Margarita – or get a lesson in tequila with a flight of diverse vintages.

National Hispanic Heritage Month is officially September 15 – October 15, but the celebration will continue throughout the Epcot festival. Celebrating Hispanic and Latino Americans’ contributions to the United States since 1968, Hispanic Heritage Month is steeped in the centuries-old traditions that reflect the ethnic and cultural customs of their communities.

The festival also will present Hispanic and Latin culinary stars hosting dining events and demonstrations.

At the festival’s Puerto Rico experience and marketplace, guests will be transported against a colorful backdrop of Old San Juan created by Walt Disney Imagineering as the festival’s first two-story marketplace. There, guests can explore the history and culture of Puerto Rico. More tastes will include Frituras Sorullitos (sweet polenta fries), Bolitas de Queso (cheese fritters with mayo ketchup) and FlanCocho (vanilla caramel custard with chocolate coffee cake).

Puerto Rico also will host “Experience Puerto Rico – The All Star Island” gala, a premium event in the park’s World ShowPlace pavilion at 7:30 p.m. on September 20. Guests can enjoy the foods, beverages and entertainment of Puerto Rico during the island’s premier dining celebration.

More than 25 festival marketplaces in the park’s World Showcase will feature flavors of six continents. Culinary demonstrations and beverage seminars at the Festival Center in Future World will present recipes and beverages from many cultures, including Puerto Rico, Argentina and Chile. The lineup of notable chefs includes Puerto Rico’s Maira Isabel, who will create a variety of recipes with Puerto Rican ingredients at scheduled culinary demonstrations and during the September 20 gala.

Some Festival Center activities and all Eat to the Beat concerts and park attractions are included with Epcot admission. Premium wine and culinary programs require reservations and separate event admission. Guests can call 407/WDW-FEST (939-3378) to make reservations. Information and reservations for select programs are available at www.epcotfoodfestival.com.


For more about this year’s Epcot International Food & Wine Festival presented by Chase, visit the posts blow:

  • Share: 

Tagged: , , ,

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

Villains’ Sinister Soiree: A Wicked Takeover of Cinderella Castle with VIP Parade Viewing, Fireworks and Delicious Sweets at Mickey’s Not-So-Scary Halloween Party

posted on August 25th, 2014 by Pam Brandon, Disney Parks Food Writer


Starting Monday, you can make a reservation for this fun new, must-do last stop of the evening at Mickey’s Not-So-Scary Halloween Party: Villain’s Sinister Soiree: A Wicked Takeover of Cinderella Castle.

First you enjoy preferred viewing for Mickey’s “Boo-to-You” Halloween Parade and the HalloWishes Fireworks Spectacular. Then head to Cinderella’s Royal Table for devilish desserts and wicked entertainment in celebration of the villains’ favorite time of year.

lttttt839881

Lady Tremaine takes over Cinderella’s Royal Table after everyone has gone to bed, and she’s invited some of the most evil friends and special guests for a decadent dessert party (maybe you’ll see the Evil Queen, Maleficent, Cruella de Vil or Dr. Facilier?).

Lady Tremaine will welcome guests, and her personal piano player provides live music. (She’ll sing a few haunting solos while guests enjoy the delicious desserts inspired by the villains.)

Cost is $99 ages 3 and older, plus tax (gratuity included). Admission to Mickey’s Not-So-Scary Halloween Party is required – this is a separate ticketed event not included in Magic Kingdom Park admission. Tickets for the soiree are limited and reservations recommended! Call 407-939-5262 – no online reservations.

Your ticket includes:

  • Preferred Viewing for the 8:15 p.m. Mickey’s “Boo-to-You” Halloween Parade
    Watch the Headless Horseman lead off the parade on a hair-raising ride, followed by a collection of frightful floats and some of your favorite Disney Characters in Halloween costumes.
  • Preferred Viewing for HalloWishes Fireworks Spectacular
    The Ghost Host from the Haunted Mansion and some of the most notorious Disney Villains light up the sky to wicked remixes of their favorite songs.
  • Dessert Soiree at Cinderella’s Royal Table
    Lady Tremaine shares her musical talents while you enjoy themed desserts, specialty non-alcoholic drinks, entertainment and visits from some of your favorite Disney villains. Each guest gets an autograph card and souvenir Maleficent dragon cup.

Tagged: , , , ,

Filed: Disney Dining, Magic Kingdom, Special Events, Walt Disney World Resort

Perfect Pre-Dinner Fun: Wine Pairings at Martha’s Vineyard at Disney’s Beach Club Resort

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


Tucked in a quiet corner of Disney’s Beach Club Resort, Martha’s Vineyard is one of our favorite quiet spots for a pre-dinner cocktail or a light bite. And now, new late-afternoon wine pairings combine food and wine with a little enlightenment, with wine experts on hand to talk about what you’re sipping.

MVW868931LARGE

Upcoming dates are 4-5:15 p.m. September 4, September 25, October 2 and October 30. Wineries aren’t yet announced (the last one was France’s Louis Jadot), but the Disney chefs are having fun with pairing delicious food with whatever is poured – we tried a mild white fish with dry Pouilly-Fuissé, a seafood paella with fresh Chardonnay and a strong red Beaujolais-Villages with a chocolate flourless cake and cherry sorbet. The wine expert and the chef are a delightful duo as they lead guests through the hour-long tasting. No need to takes notes, they’ll send you home with a bookmark that tells about the wines.

MVW868932LARGE

It’s an intimate setting – no more than 18 guests, and the conversation flows with the wine. Cost varies, but is in the $20-30 range for three wines paired with three small plates, and price depends on what’s being poured.

For reservations, call 407-934-3833.

  • Share: 

Tagged: ,

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