Show Disney.com Hide Disney.com
Wall-E in 'World of Color' at Disney California Adventure Park

Training Disneyland Resort Chefs of the Future

posted on March 18th, 2015 by Kevin Rafferty, Jr., Communications Specialist, Disneyland Resort


Ashley Parrish, Alexys McCoy and Joleen Piser  Recently Completed the Disneyland Resort Culinary Apprentice Program

Three Disneyland Resort cast members, Alexys McCoy, Joleen Piser and Ashley Parrish, have completed their six-month journey to become certificated culinarians with the American Culinary Federation. The trio earned the certification by participating in the Disneyland Resort Culinary Apprentice Program that provides 1,000 hours of diverse, hands-on training for cast members who are aspiring chefs.

Alexys, Joleen and Ashley rotated Disneyland Resort dining locations every two weeks, learning new culinary skills from preparing signature sauces at Carthay Circle Restaurant to baking bread at Boudin Bakery. The apprentices said the exposure to so many styles of food, equipment and cooking techniques in such a short period of time has been hugely beneficial.

DLC8058245

Chef de Cuisine Bill Orton, who oversees culinary training, chef recruiting and special dietary programs at the Disneyland Resort, developed and leads the Culinary Apprentice Program, now in its second year.

“It is so rewarding to see our cast members learn and grow,” said Chef Bill. “Teaching is my favorite part of being a chef. There are only a few apprenticeship programs available in this county; I am honored to be leading ours.”

  • Share: 

Tagged: ,

Filed: Disney Dining, Disneyland Resort

Behind the Scenes: Decorating Easter Eggs at Disney’s Grand Floridian Resort & Spa

posted on March 17th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Recently, I was invited to take a behind-the-scenes look at the hard work and artistry that goes into creating the beautiful chocolate Easter eggs displayed at Disney’s Grand Floridian Resort & Spa. I am so egg-cited to be able to give Disney Parks Blog readers a peek at the magic behind the scenes at the Grand Floridian Bakery.

DEES740752

The level of detail that goes into these hand-painted, hand-carved creations is truly amazing. Erich Herbitschek, the Executive Pastry Chef of Disney’s Grand Floridian Resort & Spa, shared that his team begins working on the egg-stravagant pieces in January. The finished eggs will be on display starting March 20.

Be sure to keeping checking the Disney Parks Blog for more springtime food fun!

Tagged: , ,

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

Cinderella Coach is a Magical Treat at Disney Parks

posted on March 16th, 2015 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


Who’s seen Disney’s “Cinderella,” now in theaters? If you haven’t yet, move it to the top of your list! My fellow Disney Parks Blog author, Steven Miller, recently shared some of the exciting new “Cinderella” merchandise headed your way, but i have a special treat for you … actually I have two!

Debuting this month at the Disneyland Resort and Walt Disney World Resort is a Cinderella Coach inspired apple. It’s safe to say that candy makers got a little ‘carried away’ with this concoction. The apple has been dipped in caramel as well as edible shimmering white chocolate and comes complete with carriage-looking wheels. What are they made of? I guess you’ll have to try one to see!

ccadlr123456

Another fun way to celebrate the film’s release is with our Cinderella Coach krispy treat, sure to be a fan favorite for any movie-goer.

Here’s a list of locations where you can find them!

Disneyland Resort

Walt Disney World Resort

These special treats are only available for a limited time, so don’t miss out!

Will you try both?

Tagged: , , , , , , ,

Filed: Disney California Adventure Park, Disney Dining, Disney's Hollywood Studios, Disneyland Park, Disneyland Resort, Downtown Disney, Downtown Disney District, Magic Kingdom, Walt Disney World Resort

Petites Assiettes de Remy on the Disney Fantasy and Disney Dream

posted on March 16th, 2015 by Jonathan Frontado, Disney Cruise Line


After Disney Parks Blog author Salah told us about some of the newest premium culinary offerings at Remy, our fine dining French restaurant on the Disney Fantasy and Disney Dream, I had to check out these experiences for myself! Here’s my summary: “Amazing!!”

Before joining Petites Assiettes de Remy on the first night of my last cruise, I sat down with Salah to hear more about this delicious and fun event. Check out this video to hear what he had to say (and be on the lookout for my cameo!)

Next week I’ll share another video with Salah talking about the new dessert experience. If you have a sweet tooth, you won’t want to miss it!

  • Share: 

Tagged: , ,

Filed: Disney Cruise Line, Disney Dining

New Breakfast Starts March 20 at Be Our Guest Restaurant in Magic Kingdom Park at Walt Disney World Resort

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


Starting on March 20, Be Our Guest Restaurant in Magic Kingdom Park at Walt Disney World Resort will begin testing a prix fixe breakfast from 8-10 a.m. daily through June 18.

chacha976611

The fast casual breakfast menu has a decidedly French touch; each meal begins with a pastry basket for sharing. Your entrée options include assorted cured meat and cheese served with marmalade, fresh fruit and a toasted baguette. You can also enjoy eggs Florentine served in a puff pastry shell with country ham and roasted plum tomatoes. Even the open-face bacon-and-poached-egg sandwich has Brie.

chacha763982

If you’re looking for something a little lighter, choose the scrambled egg whites with roasted tomatoes, multigrain croissant and fresh fruit. Or go with a vegetable quiche with mushroom, zucchini, bell pepper, onion and chive, served with seasonal fruit. The prix fixe menu will also include a selection of self-service beverages.

chacha937993

But the decadent start to the day is the Croissant Doughnut: a fried doughnut topped with banana caramel sauce, chocolate ganache and whipped cream. (True vacation indulgence!)

chacha738834

The kids’ menu includes brioche French toast with fresh fruit, scrambled eggs with Applewood bacon and fresh fruit, fruit crepes with yogurt and fresh fruit with a berry foam, cereal and oatmeal.

Guests can make reservations beginning March 17 for dates March 20 through June 18, 2015 via DisneyWorld.com/dine, the My Disney Experience app, or by calling 407-WDW-DINE. Advance reservations are encouraged. Disney Dining Plan will be accepted.

Tagged: , , , ,

Filed: Disney Dining, Magic Kingdom, My Disney Experience, MyMagic+, Walt Disney World Resort

Two New Culinary Favorites at This Year’s Epcot International Flower & Garden Festival

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


What fun to make our rounds on the World Showcase Promenade and taste all the new creations from Executive Chef Gregg Hannon and his team at the Epcot International Flower & Garden Festival. We love the blooms, but the food gets most of our attention.

Chef Gregg agreed to share two brand-new recipes this year, one savory, one sweet. The Beef Brisket Burnt Ends Hash from The Smokehouse: Barbecue and Brews takes a little time, but, oh, it’s worth it. “Burnt Ends,” by the way are the crunchier outside pieces of leftover brisket – so you get to enjoy a beef brisket, then make this fabulous hash for another meal. And the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen takes advantage of blueberry season in the Sunshine State.

So if we don’t see you on the promenade between now and May 17, we hope you’ll try these recipes at home. For two great Florida Fresh Outdoor Kitchen recipes back by demand this year, check out the Watermelon Salad and Shrimp and Grits.

For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Beef Brisket Burnt Ends Hash

Burnt Ends Brisket Hash
Serves 4-6

Pickled Jalapeño Peppers

  • 1/2 cup thinly sliced white onion
  • 1 cup sliced jalapeño peppers
  • 1 cup white vinegar
  • 3/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 dried bay leaf
  • 1 clove garlic
  • 1 teaspoon coriander seeds

White Cheddar Cheese Fondue

  • 1 tablespoon butter
  • 1/4 cup diced onions
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon hot sauce
  • 1 cup shredded aged white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash

  • 1 tablespoon canola oil
  • 1 medium white potato, diced
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 2 tablespoons diced jalapeño peppers
  • 3 cups cubed smoked beef brisket
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For pickled jalapeno:

  1. Place sliced onions and jalapeños in a medium-sized glass bowl.
  2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
  3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For white cheddar cheese fondue:

  1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
  2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
  3. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
  4. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
    Add diced jalapeño peppers. Keep warm until ready to serve.

For burnt ends brisket hash:

  1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
    Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
  2. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

  1. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Florida Blueberry and Lemon Curd Tart

Blueberry Lemon Curd Tarts
Makes 6 tarts

Lemon Pastry Cream

  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1/4 cup lemon juice

Vanilla Tarts

  • 1 egg yolk
  • 2 tablespoon very cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces

Blueberry Filling

  • 2 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon cinnamon

Blueberry Meringue

  • 2 egg whites
  • Pinch of cream of tartar
  • 3 tablespoons sugar
  • 2 tablespoons pureed blueberries

For lemon pastry cream:

  1. Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
    Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
  2. Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
  3. Stir cornstarch/egg/milk mixture back into remaining hot milk.
  4. Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.

  5. Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
    Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.

For vanilla tarts:

  1. Mix egg yolk, water and vanilla together in a small bowl; set aside.
  2. Combine flour, sugar and salt in a large bowl.
  3. Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
  4. Add egg mixture; mix with fork just until dough pulls together.
  5. Preheat oven to 325°F.
  6. Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
  7. Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
  8. Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
    Bake for 15 minutes or until golden brown.

For blueberry filling:

  1. Prepare an ice water bath to accommodate a medium saucepan.
  2. Combine 1 cup blueberries, sugar and water in a medium saucepan.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.

For blueberry meringue:

  1. Whip egg whites in a large glass or metal bowl until foamy.
  2. Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
  3. Fold in blueberry puree.

To serve:

  1. Cover bottom of each tart with blueberry filling.
  2. Layer lemon pastry cream on top of blueberry filling.
  3. Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.

Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.

  • Share: 

Tagged: , , , ,

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

Two Restaurants Expand as Downtown Disney Evolves Into Disney Springs at Walt Disney World Resort

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


Look for big changes at Planet Hollywood and Paradiso 37 at Downtown Disney, with Paradiso 37 wrapping up its expansion in summer 2015, Planet Hollywood in spring 2016.

PDS759245

Paradiso 37’s expansion capitalizes on its beautiful waterfront setting. “We’re nearly doubling the seating, adding more terrace dining, a new outdoor performance stage and expanding to add a greater presence on the new Disney Springs promenade,” said Rashid Choufani, chief executive officer of Paradiso 37.

The menu, a “Taste of the Americas,” will continue to offer a culinary tour of North, Central and South America, with popular dishes including ceviche, jalapeño burgers, Argentinian skirt steak, whole crispy chicken and Chilean-style salmon. Beverages include wine, beer, and specialty rum and tequila cocktails inspired by the cuisine. (The restaurant takes its name from the 37 countries in the Americas.)

Paradiso 37 will remain open while undergoing renovations.

Planet Hollywood gets a complete makeover – you may not recognize the place as it’s transformed into a four-story stargazing observatory to match the design aesthetic of Disney Springs. While the exterior is turn-of-the-century, the interior will feature spherical, planet-shaped lighting fixtures and stylish finishing to create a welcoming atmosphere for fans to celebrate a new generation of superstar entertainers. And the memorabilia from movies stays, a perfect fit to “Dine Amongst the Stars.”

A new outdoor terrace and outdoor bar space called Stargazers will feature live entertainment while music in the main dining room will include a DJ. Favorites remain on the menu, but look for new tastes too, and a trendy beverage menu – everything from milkshakes and smoothies to wines, bottled and draft beers and cocktails.

Check back for more details!

  • Share: 

Tagged: , ,

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

Time for a Check-Up with Doc McStuffins at Disney’s Hollywood Studios

posted on March 12th, 2015 by Shawn Slater, Communications Manager, Walt Disney Parks and Resorts Creative Entertainment


The Doc is in! At least, she will be once Doc McStuffins begins making regular appearances at Disney’s Hollywood Studios this summer.

dmm172191

We’re hard at work creating a dedicated space for Doc in the park’s Animation Courtyard, adjacent to “Disney Junior – Live on Stage!” Once it’s complete in May, you’ll be able to visit with Doc in a setting inspired by her playhouse clinic on the popular TV show.

Dottie “Doc” McStuffins is a nurturing, six-year-old girl who can talk to the stuffed animals and toys she cares for, diagnosing their “ouchies” with help from her mom (a real doctor) and her Big Book of Boo Boos. The acclaimed, Emmy-nominated series “Doc McStuffins” airs daily on Disney Channel and Disney Junior.

And don’t forget! You can also see Doc McStuffins in “Disney Junior – Live on Stage!” and spend time with her during Disney Junior Play ‘n Dine at Hollywood & Vine, both at Disney’s Hollywood Studios at Walt Disney World Resort.

Tagged: , ,

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

Where’s My Dole Whip? Foodie Favorites Juggled in Magic Kingdom Park at Walt Disney World Resort

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


Never fear, the Dole Whip is still here. Starting March 12, the menus and names of Aloha Isle and Sunshine Tree Terrace are swapping – Aloha Isle (same menu) will shift to Sunshine Tree Terrace behind The Magic Carpets of Aladdin, while Sunshine Tree Terrace goes to the Aloha Isle spot across from Swiss Family Treehouse. Aloha Isle still has the Dole Whip Float, Dole Whip Cup and Dole Whip Twist Cup. (And the fresh-cut pineapple!) And Sunshine Tree Terrace will keep its Citrus Swirl, soft-serve vanilla ice cream, piña colada slush and other drinks. Fans of the Orange Bird don’t need to worry – he will be settling into his new home in a few weeks.

dopdop863991

Turkey leg fans need to know their favorite snack is leaving Frontierland and Liberty Square – but look for the legs in Tomorrowland at the Cool Ship starting on March 25.

Tagged: , ,

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

New Spring Menu Begins Today at Jolly Holiday Bakery Café in Disneyland Park

posted on March 11th, 2015 by Pam Brandon, Disney Parks Food Writer


New Spring Menu at Jolly holiday Bakery Cafe at Disneyland Park

Spring isn’t official until March 20, but the charming Jolly Holiday Bakery Café in Disneyland park gets a jump on the season with its new spring menu starting today.

The winds are changing and bringing in a new selection of sandwiches, including a cold roast beef and bleu cheese served on a crispy French baguette or a toasted ham & Swiss cheese sandwich with apple chutney. Returning for the season is our famous tuna salad sandwich on a brioche bun, which will for sure delight your palate. The light yet hearty chicken noodle soup debuts alongside the classic tomato basil soup, and a savory sun-dried tomato Caesar salad top the offerings of the list. (All served after 10:30 a.m.)

New Carrot Cake at Jolly Holiday Bakery Café in Disneyland Park New Creme Brulee at Jolly Holiday Bakery Café in Disneyland Park
New Rainbow Whoopie Pie at Jolly Holiday Bakery Café in Disneyland Park New Macaroons at Jolly Holiday Bakery Café in Disneyland Park New Strawberry Bundt Cake at Jolly Holiday Bakery Café in Disneyland Park

To appease your sweet tooth, new seasonal pastries have debuted, including a moist carrot cupcake that is scrumptious with a cup of coffee or tea. Seasonal spring berries are the theme for the season, inspiring our raspberry crème brulee and strawberry shortcake bundt cake. Our seasonal muffin is made with plump raspberries and a zest of lemon. The pistachio Mickey Macaron is a colorful addition to accompany our signature raspberry rose Mickey Macaron. If you’re looking for chocolate, you can indulge with a white chocolate mousse whoopee pie or our signature brownie.

New Coffee Eclairs at Jolly Holiday Bakery Café in Disneyland Park New Opera Cake at Jolly Holiday Bakery Café in Disneyland Park New Key Lime Cheesecake at Jolly Holiday Bakery Café in Disneyland Park

Our top picks: the coconut lime cheesecake, a coffee éclair or the elegant opera cake, made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream and covered in chocolate glaze. Sip a cappuccino and all is right with the world – whether you live on Cherry Tree Lane or Main Street, U.S.A.

  • Share: 

Tagged: , ,

Filed: Disney Dining, Disneyland Park, Disneyland Resort