Inside Carthay Circle Restaurant at Disney California Adventure Park
posted on May 5th, 2012 by Erin Glover, Manager, Social Media and Print
Yesterday, we took you inside the exclusive, private 1901 which will be located at Carthay Circle Theatre in Disney California Adventure park. Today, we’re showing you the inside of Carthay Circle Restaurant, which will be accessible to all park guests when it opens June 15.
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The photos above show the inside of Carthay Circle Restaurant, still under construction but close to the way it will appear when it opens on June 15. The new premier dining location will take guests back in time to opening night of “Snow White and the Seven Dwarfs,” a historic night for Walt Disney and his studio. Re-creating the excitement of that night, Carthay Circle Restaurant will immerse guests in the post-screening atmosphere – as if they are celebrating alongside Walt and Lillian Disney, themselves.
Reservations will be available soon, so keep an eye on the Disney Parks Blog for updates!
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Imagineers Share How ‘Beauty & The Beast’ Inspired Elements of the Be Our Guest Restaurant at Magic Kingdom
posted on May 3rd, 2012 by Jennifer Fickley-Baker, Social Media Manager
In our last blog post on the Be Our Guest Restaurant, many of you asked if the ballroom-themed dining room will feature the immense chandeliers that added so much romance to the dancing scene in the film.
We took the question to Walt Disney Imagineering, and their answer was a resounding – of course! In fact, they sent this sneak peek to share with you.
Here, Imagineers Chris Kelly and Tim Warzecha discuss the three chandeliers they recently installed. The largest measures more than 12 feet tall by 11 ½ feet wide, features 84 candles and more than 100 large crystals.
By the way, the ballroom is just one of the wings the Be Our Guest Restaurant will feature. We can’t give all the info away yet, but another wing of the restaurant will be themed after the darkened West Wing of Beast’s Castle.
Which dining room would you choose?
Get Mom Out of the Kitchen for Mother’s Day, Special Dining May 13 at Disneyland Resort
posted on May 2nd, 2012 by Pam Brandon, Disney Parks Food Writer
Mother’s Day is just around the corner and it’s time to pamper Mom. Disneyland Resort makes it easy, with four diverse dining options, all with special touches.
Mother’s Day is a tradition at the Disneyland Hotel, and this year the theme is “Join Cinderella and Her Princess Friends for Disney’s Royal Buffet for Mother’s Day.” The fun starts at 10 a.m. with delicious, all-you-care-to-eat tastes served until 3 p.m. in the Disneyland Grand Ballroom – we counted more than 50 delicious items on the menu, including prime rib and herb-crusted leg of lamb.
And of course, Cinderella and her friends – and special musical entertainment – take it over the top. With everything from breakfast classics like fresh omelets and French crepes to meats, seafood and artisan cheeses, it’s a real treat for everyone in the family. (Champagne and a chocolate fountain are the proverbial icing on the cake).
Cost is $71.99, $20.99 for ages 3 to 9, plus tax and gratuity (Premium Annual Passholders get a discount). Four-hour complimentary self-parking is available.
Both Blue Bayou and Plaza Inn at Disneyland park have special prix fixe menus for Mother’s Day. Blue Bayou is serving pan-seared, hazelnut-crusted sea bass with king crab legs, preserved lemon and butter sauce, sweet corn Green chili risotto, spicy mango jelly and Nicoise olive fennel relish. Cost is $39.99 – an easy way to impress mom!
Plaza Inn is offering pineapple-glazed, spiced salmon with peach-strawberry salsa, rice pilaf, sautéed green beans and bread sticks for $16.99. A nice respite for a day in the park.
Or start your day at Storytellers Cafe, in Disney’s Grand Californian Hotel & Spa, where the all-you-care-to-eat buffet includes buttermilk biscuits and gravy, scrambled eggs, eggs Benedict, Mickey waffles, omelets, smoked salmon, fresh berries and yogurt and more. Cost is $31.99, $15.99 for ages 3 to 9, plus tax and gratuity.
To request reservations for any of these and other Mother’s Day dining ideas, call 714-781-DINE, 7 a.m. to 9 p.m., or email reservation requests to dine@disneyland.com.
All About the Details at Jolly Holiday Bakery Café at Disneyland Park
posted on May 1st, 2012 by Erin Glover, Manager, Social Media and Print
One of my favorite places for breakfast, lunch, dinner, snack time, coffee time – any time, really – is Jolly Holiday Bakery Café at Disneyland park. From the sandwiches and sweets to the enchanting details, it has quickly become a guest favorite. But no matter how many times you stop by for a treat, you’ll always find new details you never noticed before. In the video below, Jonathan Peters from Walt Disney Imagineering shows us some of the special touches at Jolly Holiday Bakery Café.
Festivities Open Tutto Italia, Tutto Gusto at Italy Pavilion at Epcot
posted on May 1st, 2012 by Pam Brandon, Disney Parks Food Writer
With a flourish of confetti, Italian music, and, of course, Mickey and Minnie Mouse, Tutto Italia in the Italy Pavilion at Epcot reopens its doors today after a major renovation, along with the new Tutto Gusto wine cellar next door.
The restaurant staff added to the celebration with tambourines, while Chef Joachim Splichal, founder of Patina Restaurant Group; Erin Youngs, vice president of Epcot; and Nick Valenti, CEO of Patina Restaurant Group, did the honors of cutting the ribbon to officially open the two venues, operated by Patina. Guests were welcomed inside for sparkling water, a little bubbly and a first look at Tutto Gusto.
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For reservations at Tutto Italia, call 407-WDW-DINE. Tutto Gusto does not take reservations.
For more news about dining at Walt Disney World Resort, check out these posts:
New Wine Cellar, Spiffed-Up Tutto Italia Open May 1 at Italy at Epcot
posted on April 30th, 2012 by Pam Brandon, Disney Parks Food Writer
Construction walls come down tomorrow, and guests already are making reservations for Tutto Italia Ristorante, one of the most popular restaurants at Epcot that’s been closed for refurbishment. Joining the beautiful restaurant is Tutto Gusto wine cellar, where small plates and more than 200 Italian wines, beers, grappas and coffee drinks are on the all-new menu.
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The makeover gives Tutto Italia a more expansive feel, with covered outdoor seating for 45 with ceiling fans and lighting, and pretty new carpet, dark-wood booths and spacious banquettes replacing some of the tables in the dining room. The lovely wall murals and elegant chandeliers remain.
Just to the right of the restaurant is Tutto Gusto, accessible through Tutto Italia or through its own entrance. The décor is rustic, with wood-beam ceiling, brick arches and stone flooring, reminiscent of a traditional Italian wine cellar. A long bar is the centerpiece of the room, with wall sconces, a fireplace, and other classic touches.
We got a sneak preview of the Tutto Gusto menu, and each small dish is simple and delicious, perfect for an afternoon or evening respite. It’s hard to choose, with charcuterie and cheeses, including three varieties of mozzarella; mini-paninis, cavatappi (corkscrew) pasta with three different presentations; and eight small plates with everything from seafood salad to polenta with mushrooms and fontina cheese, and steamed mussels in white wine.
We’ll visit Tutto Italia’s new menu for an upcoming post – but we’re really excited about the gluten-free menu that shows it’s not just an afterthought, with entrées including rice pasta pomodoro, risotto, and a salmon filet with artichokes, potatoes and olives.
Now there are three distinct dining experiences at the Italy Pavilion – Via Napoli (for the world’s best pizza), Tutto Italia and Tutto Gusto. Tutto Gusto is not on the Disney Dining Plan. For reservations for Tutto Italia or Via Napoli (no reservations accepted for Tutto Gusto), call 407-WDW-DINE.
For more news about dining at Walt Disney World Resort, check out these posts:
Celebrate Cinco de Mayo in the Downtown Disney District at the Disneyland Resort
posted on April 27th, 2012 by Janet Knox, General Manager, Downtown Disney District, Disneyland Resort
Cinco de Mayo will be celebrated with food, fun and festivities in the Downtown Disney District at the Disneyland Resort! Our favorite Cocina de Mexico, Tortilla Jo’s, will offer a special three-course Cinco de Mayo menu for $27, which will include:
First Course (choice of):
- Soupa de Chorizo con Pappas – Creamy Russet Potato Soup served with sautéed leeks and Mexican chorizo topped with a cilantro oil drizzle and crema fresca
- Ensalada de Berros – Crisp watercress tossed in orange bacon vinaigrette topped with shaved fennel, diced tomatoes, sunkist orange segments and grated parmesan cheese
Second Course (choice of):
- Pescado Estilo Veracruz – Pan-seared red snapper served with seasoned green onion fingerling potatoes topped with a jalapeno caper Veracruz sauce
- Tinga de Carne – Slow-roasted, shredded beef tinga on a bed of boston lettuce topped with cotija cheese and lemon crema fresca accompanied with Fresno chile frijoles and tortilla ribbons
Third Course:
- Panna Cotta de Vino Rojo – Creamy, slow-baked custard served with three dipping sauces: strawberry and red wine syrup, mint julip and lime glaze and coconut milk creme anglaise
Complete the celebration with specialty margaritas, including:
- Blanco Traditional Margarita – Karma Blanco tequila, fresh lime juice, simple syrup
- Margarita de Raspberry Rojo – Karma Reposado Tequila, fresh lime juice, raspberries, simple syrup with a float of Grand Marnier
- Green Melon Margarita – Karma Blanco tequila, fresh lime juice, simple syrup and float of Midori Melon Liqueur
Tortilla Jo’s will offer something for everyone! The entire family can join in the fun of the celebration with three pinata sessions at 3 p.m., 4 p.m. and 5 p.m. Early in the evening, the traditional sounds of Mexico will fill Tortilla Jo’s as we proudly present the Grammy award-winning Mariachi Divas from 6 p.m. – 9:30 p.m. Audiences will also be delighted by the South American music played by the popular band Alturas nearby in the Downtown Disney District.
We invite you to join us in the Downtown Disney District for our Cinco de Mayo celebration – I hope to see you there!
Candy Palace, Gibson Girl Ice Cream Parlor and Penny Arcade to Re-Open May 2 at Disneyland Park
posted on April 25th, 2012 by Erin Glover, Manager, Social Media and Print
Has your sweet tooth been aching during the refurbishment of Candy Palace and Gibson Girl Ice Cream Parlor on Main Street, U.S.A.? If so, you’ll be glad to know that both of these Disneyland park favorites will re-open on May 2!
At the new, expanded candy kitchen inside Candy Palace, you will be able to watch our talented team of Candy Makers create some of your favorite sweet treats right before your eyes. Gourmet and caramel apples, toffee, fudge and other candy classics will line the shelves of this opulent turn-of-the-century location. Take a look at some of the new, special details guests will find at Candy Palace:
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Next door, Gibson Girl Ice Cream Parlor has undergone a transformation to make your ice cream experience easier and more convenient. With more registers and scooping space, you will be able to get your ice cream fix quicker than ever before!
You can get ice cream by the scoop or one of the specialty sundaes, but what I’m most excited about are the new floats added to the menu – in addition to the traditional root beer float, Gibson Girl Ice Cream Parlor will offer Coca-Cola floats and Fanta Orange floats.
And you Penny Arcade fans will be pleased to know that the arcade will also re-open on May 2 alongside Candy Palace and Gibson Girl Ice Cream Parlor.
New Chef, New Tastes on the Menu at Mama Melrose’s Ristorante Italiano in Disney’s Hollywood Studios
posted on April 25th, 2012 by Pam Brandon, Disney Parks Food Writer
With a new chef who professes that her three favorite spices are “garlic, garlic and garlic,” Mama Melrose’s Ristorante Italiano at Disney’s Hollywood Studios is worth a visit to try some of the newest tastes on the menu.
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Chef Beatriz Candelario most recently was chef at Cape May Café at Disney’s Beach Club Resort, and has been cooking in Walt Disney World Resort restaurants for 15 years. The new Mama Melrose seafood cioppino, created by the kitchen team with Chef Bea’s leadership, is a great example of her love of Mediterranean dishes, a mélange of fresh clams, shrimp, calamari and mussels tossed with fregola pasta in a light tomato broth. The team’s rendition of pork Milanese comes with roasted fingerling potatoes and pancetta vinaigrette – a genuine taste of rustic Italy.
Gnocchi fans will want to try Mama Melrose’s hand-rolled version of the little Italian soft dumplings with seasonal vegetables in a basil pesto, a true Italian comfort food.
Save room for the cool, dreamy tiramisù semifreddo with layers of buttery mascarpone, ladyfingers, and Marsala wine with coffee sauce. “Semifreddo” is Italian for “half cold,” and this luscious dessert is even more delicious than the gooey classic version of tiramisù.
A solid wine list, beer and specialty cocktails make Mama Melrose’s an extra-special spot for lunch or dinner (one entitlement on the Disney Dining Plan). And you also can book the Fantasmic! Meal Package to receive designated seating during the spectacular nighttime show.
See the posts below for more news about dining at Walt Disney World Resort:
A Napa Rose Favorite with Disneyland Resort Chef Andrew Sutton
posted on April 23rd, 2012 by Pam Brandon, Disney Parks Food Writer
Chef Andrew Sutton, of Napa Rose in Disney’s Grand Californian Hotel & Spa at the Disneyland Resort, is sharing one of his favorite dishes with Disney Parks Blog readers today: Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers.
If you skip making your own pasta, the dish goes together in minutes, creating a one-dish dinner that’s perfect for sharing. Pappardelle is a large, broad fettuccine noodle that is perfect with this light tomato sauce, but you could use any favorite noodle. But if you’ve got an afternoon and want a real treat, roll out your own.
Chef Andrew varies this dish every time he makes it, but here’s a version you can try at home.
Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers
Serves 6 to 8
6 quarts water
1 pinch (20 medium threads) saffron
2 tablespoons coarse salt
1 pound pappardelle pasta
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped garlic
1/2 cup diced onions
1/2 cup diced fennel
18-24 white shrimp, peeled and deveined
2 cups chicken stock
1 1/2 cups red grape tomatoes, cut in half
4 cups (1 pound bag) fresh spinach, rinsed
2 tablespoons chopped basil leaves
3 tablespoons butter, softened
2 tablespoons capers
Freshly ground black pepper, to taste
For pappardelle pasta:
- Boil water, saffron, and salt in a large stockpot over high heat.
- Add pappardelle pasta and cook for 2-3 minutes or until al dente. Drain, rinse, and place in a large mixing bowl; toss with 2 tablespoons extra virgin olive oil to prevent sticking.
- Heat remaining 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add onions and fennel and continue cooking for 4-5 minutes or until vegetables are tender.
- Add shrimp, chicken stock, tomatoes, and spinach and toss to combine. Cook for an additional 3-5 minutes or until shrimp are pink and slightly opaque.
- Add cooked pappardelle pasta, basil, butter, and capers and thoroughly toss. Once butter is melted and pasta is heated, season to taste and serve.
Pappardelle Pasta Dough
4 cups all-purpose flour, sifted
4 extra-large eggs, room temperature
1/2 teaspoon extra virgin olive oil
2 tablespoons water
For pappardelle pasta dough:
- Place flour on a large clean work surface. Create a mound and make a well in center. Combine eggs and olive oil in a small mixing bowl, whisking thoroughly. Pour into the well; incorporate flour using a fork, beginning slowly at first. Push against the outside wall of flour with your other hand to prevent the wall from collapsing as you continue to mix.
- When approximately half the dough is incorporated, the dough will begin to come together. At this point you can begin using your hands to further combine the dough and liquid. Add 1 tablespoon of water at a time if necessary.
- Knead dough using heels of your hands and push dough away from you. Turn dough, fold it over and continue kneading for 4-5 minutes or until dough is smooth and elastic.
- Form dough into a ball and wrap in plastic wrap. Set aside and allow to rest at room temperature for at least 20 minutes.
- Divide dough into 6 equal portions. Pass dough through a pasta machine according to manufacturer’s directions. Start at the thickest setting and adjust the setting to the thinnest setting as you progress.
- Cut pasta into 1 inch wide and 6- 8-inch long noodles using a knife. Dust lightly with flour to prevent sticking and place on a cookie sheet until ready to cook. (Dough can be frozen up to 2 months.)
Cook’s Notes:
If you don’t have a pasta machine, simply roll dough out on a clean work surface, using a rolling pin dusted with flour. Turn occasionally as you roll to keep a uniform shape and thickness. Once dough is very thin, you may cut the dough.
When cutting the pasta, don’t worry about making it straight or perfect; this is part of the charm of homemade pasta.
For more about dining at the Disneyland Resort, read these posts:
