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Behind the Scenes: Decorating Disney Ships for Halloween on the High Seas

posted on October 8th, 2015 by Jonathan Frontado, Disney Cruise Line


In true Disney fashion, we go all out to celebrate Halloween on the High Seas. Every ship gets a holiday overlay with special décor, tasty treats, themed parties and loads of spooky activities for the whole family. I love walking onto the ships for the first time each fall to see the festive details from bow to stern.

Behind the Scenes: Decorating Disney Ships for Halloween on the High Seas Behind the Scenes: Decorating Disney Ships for Halloween on the High Seas

Disney’s Holiday Services plays a special role in decorating the ships, from months of planning and prepping to setting it all up onboard in a matter of hours. When the team decorated the Disney Fantasy last month, my pal John was there at Port Canaveral. This video gives a behind-the-scenes look at what it takes to transform a Disney ship into a ghoulish wonderland. Check it out:

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7 Amazing Photos of Epcot’s Kitchen Kabaret

posted on October 8th, 2015 by Jennifer Fickley-Baker, Social Media Manager

Kitchen Kabaret was one of Epcot’s opening-day attractions at The Land Pavilion, which promoted nutrition through songs and spirited characters. The show was hosted by Bonnie Appetite who had flat out adorable costumes and a kitchen that came to life with song.

In honor of Epcot’s anniversary month, here are five photos that make us fall in love with this “attraction of the past” all over again.


1. The Kitchen Krackpots launch into a ragtime number called “Chase Those (Meal Time) Blues Away.”


2. Cool crooner Milk and his back-up trio, Cheese, Yogurt and Ice Cream were next up, singing “The Stars of the Milky Way” from inside their chilly refrigerator. (I loved their cute little outfits!).


3. But not to be outdone, we also heard from the grains section. When Toast piped “Boogie Woogie Bakery Boy” on his toast-sized trumpet, he was simply the coolest …


4. …and his swooning backup singers, The Cereal Sisters, totally agreed.


5. Stealing the spotlight from their surrounding musicians were the comic duo Hamm & Eggz. Eggz’s corny jokes eventually anger Hamm so much that he threatens to leave and join another protein group.


6. But perhaps the best song of all was “Veggie Veggie Fruit Fruit,” a Latin-inspired number played by the Colander Combo and Fiesta Fruit. Cha cha cha!


7. Because who doesn’t have a fireworks finale in their kitchen?

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Filed: Disney History, Epcot, Walt Disney World Resort

National Pierogi Day Oct. 8 – Make Your Own With This Recipe From Epcot International Food & Wine Festival

posted on October 7th, 2015 by Pam Brandon, Disney Parks Food Writer

These little stuffed dumpling are the ultimate comfort food – and for National Pierogi Day we’re sharing this recipe from the chefs at the Epcot International Food & Wine Festival. While Poland isn’t one of the World Showcase countries, it’s been a part of the festival with a marketplace since 1996, and there’s always been pierogi on the menu—one of the festival’s top sellers every single year.

For this year’s 20th celebration of the festival, the chefs created this new version, stuffed with sauerkraut and served with a rich pork goulash.


Pork Goulash Pierogi
Serves 6 to 8

Pork Goulash

  • 1/4 cup canola oil
  • 1 large Spanish onion, diced
  • 2 pounds pork butt, diced, exterior pieces of fat trimmed
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Hungarian paprika, divided
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon red pepper flakes
  • 1 cup tomato paste
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 2 cups sauerkraut, thoroughly drained

Sauerkraut Pierogi

  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup water or chicken stock
  • 3 large eggs
  • 1/2 cup butter, softened
  • 3 cups sauerkraut, thoroughly drained
  • 2 tablespoons butter

For pork goulash:

  1. Heat canola oil in large braising pan over medium high heat. Add onions and caramelize until lightly browned, about 10 to 12 minutes.
  2. Season diced pork with salt, pepper and 1 tablespoon paprika.
  3. Reduce heat to medium and add garlic and seasoned pork to onions. Sauté for 2 minutes.
  4. Add bay leaves, caraway seeds, pepper flakes and remaining paprika. Sauté until meat begins to brown.
  5. Add tomato paste and stir until all ingredients are well coated. Dust mixture with flour and stir. Add chicken stock and stir. Reduce heat to simmer and cook for about 30 minutes, stirring occasionally to prevent burning.
  6. Add sauerkraut and continue to simmer for about 1 1/2 hours or until meat is tender, stirring occasionally and adding water or chicken stock if mixture needs to be thinned. Goulash should be thick but more sauce-like in consistency. Remove bay leaves.
  7. Remove from heat. Cover and set aside until serving.

For sauerkraut pierogi:

  1. Combine flour and salt in large bowl of standing mixer. Blend on low speed using bread hook attachment.
  2. Add chicken stock, eggs and butter. Mix on medium speed until dough forms into ball. Add a bit of water or flour as needed. (Dough can also be made in large food processor.) Cover with plastic wrap and set aside for about 30 minutes.
  3. Divide dough into 4 equal parts. On lightly floured surface, roll one portion of dough to 1/8-inch thickness and cut into individual pierogi with floured 3-inch to 4-inch biscuit cutter or mold.
  4. Place 1 full tablespoon of drained sauerkraut in center of pierogi. Do not overfill. Moisten edge of half with water and fold over, pressing edges together to form seal. Repeat step with remaining dough and sauerkraut, keeping pierogi covered with damp towel while assembling others.
  5. In large pot, bring 2 quarts salted water to boil. Reduce to simmer.
  6. Working in batches, cook pierogi for 2 to 3 minutes, or until they surface. Remove from water with slotted spoon and place on tray or plate to dry.
  7. Melt butter in large sauté pan or skillet over medium-high heat until butter just begins to brown. Reduce heat to medium and add pierogi to pan (number depends on size of pan/skillet). Cook until lightly browned. Remove from pan and keep warm until all are cooked, adding more butter if needed.

To serve:

  1. Reheat pork goulash to sauce consistency, adding liquid (water, chicken stock, or red wine) to thin if necessary.
  2. Place 3 to 4 cooked pierogi on serving plates and top with goulash. Serve immediately.
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Filed: Disney Dining, Epcot, Special Events, Walt Disney World Resort

New ‘Paint the Night’ Parade Ornament Set Debuts at the Disneyland Resort

posted on October 7th, 2015 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort

If you are a fan of the new “Paint the Night” parade, which debuted as part of the Disneyland Resort Diamond Celebration, then keep reading because I have no doubt that you will want to add this new ear hat ornament set to your collection!

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Filed: Disney California Adventure Park, Disneyland Park, Disneyland Resort, Downtown Disney District

QUIZ: How Well Do You Know the Adventures by Disney Spain Vacation?

posted on October 7th, 2015 by Amanda Adler, Public Relations Manager

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PANDORA Jewelry and Other Popular Products Coming to Disney Parks This October

posted on October 7th, 2015 by Steven Miller, Merchandise Communications Manager

Each month, Disney Theme Park Merchandise releases new items at Disneyland and Walt Disney World Resort. With the start of October, I selected a handful of my favorite new things that guests will soon find either at Disney Parks or on our Disney Parks online store. Select items may also be available using the free Shop Disney Parks mobile app (see this video for details about using the app).

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Filed: Disney Springs, Disneyland Resort, Top Stories, Walt Disney World Resort

Imagineers Team Up with CAL FIRE to Create Story of Grizzly Peak Airfield at Disney California Adventure Park

posted on October 7th, 2015 by Erin Glover, Social Media Director, Disneyland Resort

Grizzly Peak Airfield takes Disney California Adventure park guests into California’s High Sierras and tells the story of the brave men and women who fight wildfires in our California forests. To create the story of Grizzly Peak Airfield, Walt Disney Imagineering turned to the experts at CAL FIRE (California Department of Forestry and Fire Protection), even visiting Hemet-Ryan Airfield in California for research. Since this is Fire Prevention Week, I thought this would be the perfect time to share this story with you here on the Disney Parks Blog.

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Filed: Behind the Scenes, Disney California Adventure Park, Disneyland Resort

7 Photos of the ‘Hocus Pocus Villain Spelltacular’ That Will Put A Spell On You

posted on October 7th, 2015 by Jennifer Fickley-Baker, Social Media Manager

Mickey’s Not-So-Scary Halloween Party is on at Magic Kingdom Park, and with it, the new stage show “Hocus Pocus Villain Spelltacular!” It’s been 22 years since the wicked Sanderson Sisters materialized in the 1993 film “Hocus Pocus.” Now they’re back to throw one heck of a Halloween party.

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

Meet Barbara Bradley Baekgaard During Vera Bradley Event at Marketplace Co-Op at Walt Disney World Resort on October 9

posted on October 7th, 2015 by Steven Miller, Merchandise Communications Manager

I have exciting new for Vera Bradley fans at Walt Disney World Resort. We will be holding a special release party on October 9 at Cherry Tree Lane in the Marketplace Co-Op at Disney Springs Marketplace.

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Wildlife Wednesday: A Shining Star for Disney’s Sea Turtles – Tinker Bell and Marina’s Hatchlings Are on Their Way

posted on October 7th, 2015 by Anne Savage, Ph.D., Conservation Director, Disney’s Animal Programs

Tinker Bell and Marina, our sea turtles who crawled out of the ocean to nest with only the starry skies to light their way, are now the proud moms of 137 hatchlings that just emerged from the sand near Disney’s Vero Beach Resort!

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Filed: Hotels & Resorts