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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 Disney Chocolate Shop Coming Soon to Disney Springs

posted on October 6th, 2015 by Pam Brandon, Disney Parks Food Writer

Imagine the unmistakable aroma of rich chocolate, a scent that will draw guests into The Ganachery, a new chocolate shop set to open in The Landing in late 2015 at Disney Springs.

Ganachery Concepts_v5

Walt Disney World chefs traveled the world to research and create a custom blend chocolate with the finest beans for the all-new concept that will feature freshly made ganache (gəˈnaSH). Ganache is a luxurious mixture of chocolate and cream, and every chef has their own “perfect” formula for the indulgent sweet.

Hand-crafted onstage by a chocolatier, the shop will feature fresh batches daily, including dark (65 percent custom blend), hazelnut, chipotle and a custom blend flavored with the world’s finest spices and flavors.

Beautiful custom packaging will make elegant take-home gifts. And you can bet there will be chocolate bars inspired by Disney characters.

Stay tuned for more details!

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Eight Dining Indulgences Just for Adults on a Disney Cruise

posted on October 2nd, 2015 by Jonathan Frontado, Disney Cruise Line

Over the last few weeks I’ve been sharing tips about dining on a Disney cruise. Today I’m turning the focus to adults, giving you a look at not-to-miss dining indulgences just for you. With two adult-exclusive restaurants on the Disney Dream and Disney Fantasy, Remy and Palo, there are at least eight ways aboard these ships to send your taste buds into overload …


1. Petites Assiettes de Remy: This culinary journey is offered on embarkation day at Remy to sample small plates of gourmet cuisine and fine wine. It is hosted by the Executive Chef who provides insight into the culinary creations and the Sommelier who presents specially selected wine to pair with each dish.


2. Brunch at Palo: During sea days and select port days, a spectacular Champagne brunch at Palo offers you a sumptuous buffet of international cheeses, fresh pastries, made-to-order entrées, desserts and champagne. It’s the perfect set-up for second (and third!) helpings of incredible cuisine.


3. Brunch at Remy: You can also enjoy an elegant Champagne brunch on sea days and select port days at Remy. The brunch features a decadent six-course French-inspired meal and a selection of Champagnes to perfectly pair with each dish.


4. Snacks at Cove Cafe: Cove Cafe is an exclusive area for adults to enjoy gourmet coffees, specialty drinks and lighter fare cuisine. Muffins, pastries and desserts are offered throughout the day, and a selection of antipasto is served before dinner.


5. Pompidou’s Dessert Experience at Remy: Offered on sea days at Remy, this six-course dessert tasting is hosted by Remy’s Executive Chef. As each course is served, the chef shares fun facts about the dessert, allowing for an intimate and in-depth culinary dialogue.


6. Dinner at Palo: Palo provides an unforgettable dinner experience at sea with a menu of delectable modern Italian cuisine, classic reserve wines and superior service. Palo’s nightly culinary journey starts with both cold and hot antipasti selections, followed by a main course of pasta, seafood or meat, and a sweet indulgence for dessert.


7. Dinner at Remy: With gourmet cuisine by two award-winning chefs, Remy melds classic and contemporary styles for a fine French dining experience. Dinner is a lavish and leisurely affair, starting with a signature cocktail made tableside, followed by eight to nine small courses complemented by a stellar wine list.


8. Late-night buffet: Even in the midnight hour, you can satisfy your hunger with snacks in the adult nighttime entertainment district. Those who work up an appetite dancing in the night club or want something savory to accompany their beer in the sports pub don’t have to go far.

Who’s hungry now? For all of your questions about dining on a Disney cruise, take a look back at the series, and then let me know if there’s anything else I can answer with regards to dining in my future posts:

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New Menu Debuts Tomorrow at Pecos Bill Tall Tale Inn and Café in Magic Kingdom Park

posted on September 30th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator

Howdy, partners! Pecos Bill Tall Tale Inn and Café will open tomorrow with a reimagined menu, featuring tasty Tex-Mex cuisine.

New Veggie Rice Bowl from Pecos Bill Tall Tale Inn and Café in Magic Kingdom Park New Beef Rice Bowl from Pecos Bill Tall Tale Inn and Café in Magic Kingdom Park
New Burrito from Pecos Bill Tall Tale Inn and Café in Magic Kingdom Park New Southwest Chicken Salad from Pecos Bill Tall Tale Inn and Café in Magic Kingdom Park

New entrees include rice bowls and burritos with your choice of beef, chicken, or veggies. Fajitas sizzle with delicious steak or chicken. For a lighter option, try the Southwest Chicken Salad. Fans of the fixin’s bar needn’t worry, it’s back and better than ever with tasty sauces, salsas, peppers, onions, cheese and more.


Look for traditional tortilla chips and Chicken Enchilada Soup as scrumptious side dishes. For dessert? Mini churros with dipping chocolate and Sopapillas (a crispy, puffy, fried pastry) make for a perfectly sweet ending to your meal.

Come and get it!

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Discover With Me: Pineapple Soft Serve at Aulani, a Disney Resort & Spa

posted on September 30th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations

By now, I’m sure it’s no surprise to our Disney Parks Blog readers that I love treats – especially at Aulani, a Disney Resort & Spa. Not too long ago, we added a little more tropical magic to The Lava Shack in the Waikolohe Valley: the Pineapple Soft Serve! If you have been to the Disneyland Resort or Walt Disney World Resort, you have probably tasted this popular frozen treat. And at Aulani, it’s self-serve. Enjoy the video below as I try my hand at “swirling” up some pineapple perfection.

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Oktoberfest Arrives at Min & Bill’s Dockside Diner at Disney’s Hollywood Studios

posted on September 29th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator

New seasonal menu items are now available at Min & Bill’s Dockside Diner, bringing a taste of Oktoberfest to Disney’s Hollywood Studios.

New Smoked Sausage in a Pretzel Roll, Topped with Sauerkraut and Mustard Now Available at Min & Bill’s Dockside Diner at Disney's Hollywood Studios Black Forest Milkshake Now Available at Min & Bill’s Dockside Diner at Disney's Hollywood Studios

Try the new smoked sausage in a pretzel roll, topped with sauerkraut and mustard, served with chips. The sandwich pairs perfectly with new seasonal craft beers. Or get into the spirit of Oktoberfest with the deliciously decadent Black Forest Milkshake.

These items are only around for a limited time, so head over to Min & Bill’s Dockside Diner.


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Reservations Open Today for Thanksgiving Day Dining at Disneyland Resort

posted on September 29th, 2015 by Pam Brandon, Disney Parks Food Writer

It’s countdown to turkey time, and the Disneyland Resort chefs are planning some extra-special dining for Thanksgiving Day, Thursday, Nov. 26. Here’s where you’ll find the big bird in the theme parks and hotels. For reservations, visit or call 714-781-DINE.


The biggest celebration is from noon-5 p.m. at the Disneyland Hotel ballroom, where the annual fall harvest includes Thanksgiving favorites such as carved roasted breast of turkey and prime rib, served with homemade stuffing, sweet potato soufflé, fresh cranberry-orange relish and smashed potatoes and gravy. You’ll also find salads, artisan cheeses, smoked salmon and cured meats, poached shrimp and king crab legs. Desserts include pumpkin and pecan pies, tarts, cookies, chocolate mousse and a chocolate fountain. Fall harvest buffet is $76.99; also a special buffet just for ages 3 to 9, $27.99.

Here’s your guide to Thanksgiving Day dining throughout the Disneyland Resort:

Disneyland Park

  • Carnation Café: Slow-roasted turkey with turkey-bourbon gravy, mashed sweet potatoes, apple-cranberry stuffing, cranberry-orange relish, veggies and a dinner roll.
  • Plaza Inn: Slow-roasted turkey with traditional turkey gravy and sage dressing, mashed potatoes, veggies and a dinner roll.
  • River Belle Terrace “Fantasmic!” Dinner: Slow-roasted turkey breast with stuffing, roasted garlic-thyme mashed potatoes, home-style gravy, veggies, cornbread and cranberry relish.
  • French Market Restaurant: Slow-roasted turkey breast with andouille sausage stuffing, Market potatoes, home-style gravy, veggies, artisan bread and cranberry relish. Also pumpkin pie.
  • Blue Bayou Restaurant: Slow-roasted turkey roulade with focaccia stuffing, roasted garlic, Yukon Gold mashed potatoes, Cognac turkey gravy and cranberry relish.
  • Harbour Galley: Turkey tortilla soup simmered with roasted corn and black beans.
  • Café Orleans: Slow-roasted turkey breast with cornbread and giblet stuffing, red skin mashed potatoes, veggies, home-style gravy and cranberry relish.

Disney California Adventure Park

  • Mortimer’s Market: Turkey-shaped sourdough bread.
  • Carthay Circle Restaurant: Receive a voucher for “World of Color” preferred viewing with your choice of Carthay Circle Salad with heirloom apples, roasted walnuts, winter greens, bacon, dates and creamy citrus vinaigrette or Cinderella Pumpkin Broth with lemongrass-cilantro grilled chicken, caramelized onion and Tuscan kale. Entrée added: grilled Sierra free-range turkey with a Poblano chile and mushroom tamale, and creamed corn with turkey jus. Dessert, also a la carte, is crunchy butterscotch pie with cashews, holiday Chantilly and caramel.
  • Wine Country Trattoria: Herb-roasted turkey breast with Yukon Gold mashed potatoes, herb focaccia stuffing, seasonal vegetables and orange-cranberry sauce. Also pumpkin pie.
  • Boudin Bread Cart at Pacific Wharf: Turkey-shaped sourdough bread
  • Pacific Wharf Café: Turkey pot pie soup in a bread bowl; pumpkin spice bread pudding.
  • Flo’s V8 Café: Rotisserie-roasted turkey breast with mashed potatoes, stuffing, veggies and 0range-cranberry sauce.
  • Ariel’s Grotto: Slow-roasted turkey breast with turkey gravy, apple stuffing, orange-cranberry sauce, mashed potatoes and veggies (includes voucher for “World of Color” preferred viewing).
  • Boardwalk Pizza & Pasta: Pumpkin pie.

Disney’s Grand Californian Hotel & Spa

  • Storytellers Café: Dinner buffet with salads and fresh fruit, roasted corn chowder, hand-carved turkey with gravy and cranberry sauce, hand-carved beef, pan-seared salmon, pork loin, candied yams, sourdough bread stuffing, Yukon Gold mashed potatoes, green beans. Also holiday desserts include pumpkin and pecan pies, bread pudding with vanilla sauce, chocolate pate, dulce de leche pot de crème.
  • Napa Rose: Chef Andrew Sutton’s Four-Course Wine Country Feast (wine flight also available); reservations and information, 714-300-7170.

Disneyland Hotel

  • Steakhouse 55: Starter course – butternut squash soup with crispy shredded skirt steak and maple clabbered cream; Entrée – roasted turkey Wellington, brioche stuffing, cranberry, Swiss chard, wild mushroom gravy; Dessert – trio of sweet potato mousse parfait, pecan cake pop and pumpkin whoopie pie. Wine pairings available. Also available in the Steakhouse 55 Lounge.
  • Goofy’s Kitchen: Turkey and herb stuffing will be added to the buffet brunch, along with turkey gravy, sweet potatoes and tortellini with pumpkin cream sauce.

Disney’s Paradise Pier Hotel

  • Disney’s PCH Grill: Dinner Buffet – Cold selections include salads, heirloom tomato-mozzarella topped with creamy pesto & aged balsamic reduction, roasted potato salad with creamy mustard dressing. Hot selections include fried chicken, roasted sustainable fish, sausage and herb stuffing, roasted garden vegetables, mini smashed potatoes with cheddar cheese, spice-rubbed pork shoulder. On the carving station, herb-marinated roast and oven-roasted turkey breast are served with beef au jus, creamy horseradish, cranberry relish and brown gravy. Traditional holiday desserts include pumpkin pie, chocolate pecan pie, apple pie, chestnut-apricot flight, vanilla caramel and cranberry jelly, molten chocolate hazelnut crumb cake.

Note: Disney characters will not be in attendance for Thanksgiving meals served at Storytellers Café and Disney’s PCH Grill.

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Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

Morimoto Opens Tomorrow at Disney Springs at Walt Disney World Resort

posted on September 28th, 2015 by Pam Brandon, Disney Parks Food Writer

It’s official – the name change from Downtown Disney to Disney Springs at Walt Disney World Resort, and the opening of Morimoto on Wednesday, the newest venture for Iron Chef Masaharu Morimoto, and his first restaurant featuring Pan-Asian cuisine.

With everything from pristine sushi to noodle bowls, this cuisine is the real deal. And the knockout dining room includes a private, glass-walled dining space, a lounge, outdoor terrace and a sushi bar sculpted from hand-selected ash wood and hammered copper.

Check out the video for a look at the gorgeous interior. For reservations, call 407-560-6686 (reservations through 407-WDW-DINE begin Nov. 1). Open daily for dinner and weekend brunch.

By the time it’s complete in 2016, Disney Springs will double the number of shops and restaurants currently found at Downtown Disney and grow to more than 1 million square feet, including 350,000 square feet of new leasable space. Disney Springs will include four distinct, outdoor neighborhoods with a high-quality, diverse mix of retailers – including premium, affordable luxury and fast fashion options. Sophisticated restaurants will provide experiences for families and convention-guests alike.

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Napa Rose Executive Chef Andrew Sutton Wins ‘Chef of Year’ in Golden Foodie Awards

posted on September 28th, 2015 by Pam Brandon, Disney Parks Food Writer

Disneyland Resort is celebrating a big win at last night’s Golden Foodie Awards: Executive Chef of Disneyland Signature Restaurants Andrew Sutton won Chef of the Year!

The red carpet culinary awards show presented by the Orange County, California, Restaurant Association celebrates and honors chefs, bartenders and dishes in chef-driven and independent restaurants in Orange County.


Chef of the Year is one of three categories (out of 24) that are “Peer’s Choice”: Best New Restaurant, Chef of the Year and Pastry Chef of the Year.

“I am so honored to receive this award from my fellow culinarians,” said Sutton, “and give a big thank you to my supporting cast, and to Disney for their commitment to the highest culinary standards.”

Food Network personality Simon Majumdar hosted the event, and each winner was presented with the Golden Foodie Award statuette covered in 14-carat gold. For a list of all the winners, go to

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Celebrate National Coffee Day with a Look Ahead to New Mugs Coming to Disney Parks

posted on September 28th, 2015 by Steven Miller, Merchandise Communications Manager


I love coffee, so you can imagine National Coffee Day, which is celebrated on September 29, is a festive day in the Miller house. Every morning, I brew a fresh pot of coffee which I enjoy all day at work. During the weekends, I sip delicious cups of hot, black coffee from one of my many coffee mugs. Since I know I’m not alone in my love of all things coffee, I thought today was a good day to give you a sneak preview of new mugs coming soon to Disney Parks.


The Disney character mugs in the first image are part of an upcoming Colorful Kitchen collection. While the home décor considers them soup mugs, I know some days require that much coffee.

Coming in October, we will release two mugs as part of Twenty-Eight & Main, the new men’s apparel and accessory collection. Stay tuned for a closer look at this collection with a video coming to the Disney Parks Blog.


In 2014, we introduced a series of mugs inspired by Disney Princesses. The newest mug in that collection will be Elsa from Disney’s “Frozen.”


Finally, these four mugs were inspired by the Mad Tea Party attraction in Fantasyland. The cups and saucers are attached, and they will be released at some point in 2016. Merchandiser Aaron Babcock told me they originally started with purple but decided to release all four colors after seeing the first samples. I think they are a perfect complement the other home goods resembling Disney Park icons such as the salt and pepper shaker trash cans.


I mentioned I brew coffee every day, so I’m excited to try the newest blend in the Disney Parks and Resorts Specialty Coffee Collection from Joffrey’s Coffee and Tea Company. The blend was inspired by Sanaa at Disney’s Animal Kingdom Lodge. Master Roastmaster Chris deMezzo worked directly with Sanaa staff to create a blend that not only complemented the foods prepared at Sanaa, but enhanced the overall experience of dining. The end result was a medium roast with bright acidity, great aroma, with a dry winey after taste.

The Sanaa blend sounds exceptional, and I can’t wait to enjoy it in one of these new mugs during National Sanaa Bread Service Day (that is a holiday, correct?).

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