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New Viewing Options Coming to ‘Fantasmic!’ at Disneyland Park

posted on November 6th, 2014 by Erin Glover, Social Media Director, Disneyland Resort


Disneyland park guests will be able to experience the popular nighttime spectacular “Fantasmic!” with new viewing options beginning December 12. Similar to the options for “World of Color” at Disney California Adventure park, “Fantasmic!” will feature reserved and stand-by viewing as well as several all-new dining packages. This new reserved viewing will give guests more time to enjoy other entertainment and attractions across the Disneyland Resort.

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Beginning December 12, a “Fantasmic!” FASTPASS will be required to gain access to the show’s reserved viewing space. Beginning at Disneyland park opening, “Fantasmic!” FASTPASS distribution will take place along Big Thunder Trail in Frontierland. They will be distributed on a first-come, first-served basis until one hour prior to show time or while supplies last, whichever comes first. Each “Fantasmic!” FASTPASS will indicate the assigned showtime, suggested return time and assigned viewing section. Also, a non-ticketed area will be available in the “Fantasmic!” viewing area each night for limited stand-by viewing on a first-come, first-served basis.

Guests will also have the option to receive a “Fantasmic!” FASTPASS with the purchase of new “Fantasmic!” dining packages, including dinner at Blue Bayou Restaurant, special table-service seating at River Belle Terrace, a new dessert party at Hungry Bear Restaurant, on-the-go options and more. Check out all of the new “Fantasmic!” dining packages here.

Reservations for December 12 and beyond will be available for booking beginning November 12. Space is limited for these experiences, so advance reservations are recommended online at disneyland.com or by calling 714-781-DINE (714-781-3463).

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Here’s a First Look at Breakfast Menu for New Trattoria al Forno Opening in December at Disney’s BoardWalk

posted on November 6th, 2014 by Pam Brandon, Disney Parks Food Writer


Waffles with espresso-mascarpone cream … poached eggs with fennel sausage, Parmesan and tomato gravy over soft polenta … the breakfast menu at the new Trattoria al Forno offers American favorites along with some classic Italian tastes. Opening day is December 18.

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“Fresh ingredients are key,” says Chef Dee Foundoukis. You can get a classic American breakfast with bacon and eggs, but we wanted to offer some Italian tastes, too.” Like the frittata and the scrambled eggs with fresh mozzarella, tomatoes and basil. (Our favorite is the cured Italian meats with tomatoes, hard-boiled egg and cheese with fonduta, a warm, cheesy sauce for dipping bread.)

The spacious, family-friendly dining room is inspired by farms in the Italian countryside, with a big open kitchen and the smell of wood burning in the oven. It’s a terrific spot to fuel up for a day in the theme parks.

Trattoria al Forno will be open 7:30-11 a.m. for breakfast, 5-10 p.m. for dinner, and accepts the Disney Dining Plan. For reservations, call 407-WDW-DINE or www.disneyworld.com/dine.

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Get a Taste of Disney’s ‘Big Hero 6’ at Disneyland Resort

posted on November 5th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Hello, I am Rachel, your personal dining companion. Your scan shows that your ghrelin levels are high and salivation glands are active. Diagnosis: hunger. Here are some offerings that can improve this condition:

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Inspired by the streets of San Fransokyo, the city where Disney’s “Big Hero 6” takes place, try the teriyaki street dog at Award Wieners in Disney California Adventure park. This teriyaki-glazed all-beef hot dog is served on a garlic chive roll, topped with wasabi mayonnaise, and ginger, carrot and cucumber slaw. There’s also a deliciously refreshing coconut milk tea, served cold with coconut and lychee flavors. These limited-time offerings are as unique as they are tasty.

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If you love Baymax as much as I do, I suggest getting your drink in the Baymax souvenir sipper; the most caring beverage companion in San Fransokyo. The Baymax Sipper will be available at Tangaroa Terrace, Tomorrowland Terrace, Tomorrowland Lemonade Cart and Award Wieners.

These items will only be around for a limited time, starting on Friday, November 7, when Disney’s “Big Hero 6” hits theaters.

Baymax is now also available at Disney’s Hollywood Studios at Walt Disney World Resort. The sipper is sold at ABC Commissary, Backlot Express, Rosie’s All American Café, Peevy’s, and at popcorn carts and outdoor kiosks throughout the park.

Are you satisfied with your care?

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Recipe Just in Time for Holidays from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios

posted on November 5th, 2014 by Pam Brandon, Disney Parks Food Writer


‘Tis the season for parties and sharing indulgent bites, from savory to sweet. This is one of our favorites from The Hollywood Brown Derby Restaurant at Disney’s Hollywood Studios, where Pastry Chef Andreas Born works his magic with chocolate, toffee and bananas – a trifecta of deliciousness.

The Hollywood Brown Derby is tops for dining at the theme park, with an all-day menu featuring original creations such as blue lump crab springs rolls, Scotch maple-glazed Loch Duart Salmon and pan-seared, coriander-crusted black grouper. But you can also get a simple grilled burger (it just happens to be Wagyu beef and topped with a fried egg) and the ever-classic Cobb Salad, made from the same recipe as the original in Hollywood, California.

Watch Chef Andreas create this beautiful and tasty sweet finish – he tops with fancy bites, but you can rest assured it’s just as delicious without. It take a little time to make the mousse, but the result is worth it.

For reservations at The Hollywood Brown Derby Restaurant, call 407-WDW-DINE or visit disneyworld.com.

Banana Toffee Mousse on Cocoa Crunch
Serves 12

  • 1 cup white chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 tablespoons sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons water
  • 1 1/2 medium bananas, peeled and mashed
  • 1 1/2 cups heavy cream
  • 12 tablespoons crushed chocolate cookies
  • 1/2 cup chocolate-covered toffee pieces
  1. Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.
  2. Place eggs, egg yolks, and sugar in double boiler over simmering water; whisk for 4 minutes and remove from heat.
  3. Sprinkle gelatin over hot water in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin until melted. Set aside.
  4. Beat eggs and sugar together in the bowl of an electric mixer until fluffy. Stir in gelatin mixture, then mashed bananas. Fold in melted white chocolate.
  5. Whip heavy cream to soft peaks in a separate large bowl. Gently fold whipped cream into banana mixture to create mousse. Divide mixture in half.
  6. Spoon 1 tablespoon chocolate cookie crumbs in the bottom of 12 1/2-cup ramekins. Evenly top each with half of mousse. Add thin layer of toffee pieces. Repeat process with remaining mousse.
  7. Refrigerate at least 2 hours before serving.
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Hearty Pozole Soup, the Perfect Fall Supper from Paradise Garden Grill at Disney California Adventure Park

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


At Disneyland and Walt Disney World Resorts, we rejoice in fall’s dip in temperature – nothing dramatic, but the perfect excuse to bring out the soup recipes.

Paradise Garden Grill is offering this classic Mexican soup as part of Disney ¡Viva Navidad! at Disney California Adventure park. It is also offered at Rancho Del Zocalo Restaurante in Disneyland park on Christmas Eve and Christmas Day. Since it’s not always there, here’s the recipe for you to try at home. And it’s even better the second day. Pozole (or posole) is a hearty hybrid of soup and stew with chewy hominy and tender pork – the fresh garnishes add crunch and freshness.

Pozole
Serves 8 to 10

  • 2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes
  • 6 garlic cloves, peeled, and split lengthwise
  • 2 bay leaves
  • 1 large yellow onion, diced
  • 1 teaspoon ground cumin
  • 2 tablespoons coarse salt, divided
  • 6 dried Guajillo chiles
  • 2 dried ancho or New Mexico chiles
  • 1/2 medium sweet onion, cut into large pieces
  • 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
  • 2 garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Mexican oregano
  • 1 (15-ounce) can white hominy, drained and rinsed

Garnishes

  • 1/2 small head green cabbage, finely shredded
  • 6 radishes, sliced thinly
  • 3 limes, quartered
  • 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
  • 1/2 medium onion, finely diced
  1. Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
  2. Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
  3. Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
  4. Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
  5. Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
  6. Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
  7. Serve hot soup with garnishes for topping.
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Celebrate Thanksgiving at Aulani, a Disney Resort & Spa

posted on November 3rd, 2014 by Tyler Slater, Public Relations Manager, Disney Destinations


Family and food are two of the best things to be thankful for this Thanksgiving season, and what better way to celebrate than on a vacation to Aulani, a Disney Resort & Spa? In fact, Sunset Magazine recently voted Aulani as one of the “top ten warm-weather Thanksgiving getaways.” So envision your ‘ohana spending November 27 floating down the Waikolohe Stream or exploring the Menehune Adventure Trail and then enjoying a delicious array of food and fun at the Aulani Thanksgiving Feast.

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The Kaiona Ballroom will be transformed into a celebratory feast full of Hawaiian holiday traditions sprinkled with Disney magic. You’ll enjoy familiar Thanksgiving favorites … but with an island twist. For example, start with the heirloom tomato salad with Maui onion and micro basil and then follow that scrumptious starter with the longboard-braised boneless beef short ribs. Of course, no Thanksgiving meal is complete without turkey or ham – so be sure not to miss the guava- and pineapple-glazed ham and roasted turkey with sage stuffing, giblet gravy, and fresh cranberry-orange chutney. Also, live music from local entertainers will be featured, as well as a special Disney character greeting experiences exclusively for Aulani Thanksgiving Feast guests!

This “pumpkin pie” perfect feast will have two seatings: the first seating is from 4-6 p.m. and the second seating is from 6:30-8:30 p.m. The Aulani Thanksgiving Feast costs $84.99 for guests ages 10 and up; $42.99 for keiki ages 3 to 9. Please keep in mind that this event has limited seating, so be sure to call (808) 674-6200 to book your reservation today. Find more information and more menu details here.

What are you most thankful for this Thanksgiving? Tell us in the comments below!

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What’s That Amazing Smell – Chocolate! It’s Gingerbread Display Time at Walt Disney World Resort

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


Pastry Chef Jeff Barnes, the master of all things sweet at Disney’s Contemporary Resort, is in the kitchen cooking up this year’s gingerbread extravaganza … well, at least we think he is. Take a look at this video – that’s Walt Disney Imagineer Joseph Konopka bringing something “Frozen” for Chef Jeff to work into his creative thinking. Joseph and Chef Jeff teamed up for the masterpiece that debuts November 13 in the fourth floor atrium of Disney’s Contemporary Resort.

More details to come as Chef Jeff builds his sweet concoction – but we can guarantee there will be plenty of chocolate. Any guesses?

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Rocky Road Gourmet Apple Returns to the Disneyland Resort

posted on October 28th, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


The Rocky Road Gourmet Apple is a long-time favorite of mine, and I’m happy to announce that this fan favorite is returning for a limited time in November. This month’s apple has been dipped in creamy caramel, enrobed in sweet milk chocolate and covered in marshmallows and diced almonds. Add a drizzle or two (maybe more) on top, and I guarantee your taste buds will be begging for more.

Try the‘Rocky Road’ Gourmet Apple this November Disneyland Resort

Look for this sweet and classic treat beginning November 1 at Candy Palace on Main Street, U.S.A., in Disneyland park; Trolley Treats on Buena Vista Street in Disney California Adventure park; and Marceline’s Confectionery in the Downtown Disney District.

Which apple is your favorite?

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Steakhouse 55 at Disneyland Hotel Debuts New Menu October 29

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


The spiffing-up began earlier this year at Steakhouse 55, one of the finest restaurants at the Disneyland Resort: new carpet, new chairs, new dishes, new silverware – “It’s almost like opening a new restaurant,” says Chef Marcel St. Pierre.

Chef Marcel took the helm in early 2014 and has been working on the new menu for nearly four months, side-by-side with manager and sommelier Brian Van Amber. And now, with extensive training for the staff complete in everything from guest service to wine pairings, Chef Marcel says they’re ready to launch tomorrow.

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While a handful of dishes may sound familiar (Baltimore crab cake, filet mignon, slow-roasted prime rib), every single dish on the menu has been refined, says Chef Marcel. You’ll still find Tiger Prawns, but they’re served with a new Bloody Mary cocktail sauce, shallot mignonette and lemon gelée. The new pan-roasted pork belly appetizer comes with truffle mascarpone, green apple and pickled black kale. Chef Marcel is especially proud of the new smoked filet mignon tartare, the meat arriving tableside under a crystal dome. When the dome is lifted, there’s the aroma of smoke as the dish is gently tossed tableside with mustard aioli and cage-free egg yolk, then served with shaved rye croutons.

A clever new appetizer is ratatouille “meatballs,” made with finely chopped mushrooms, lentils, carrots, celery, onions and a little bread crumbs. The meatballs are served with zucchini spaghetti, vegan Bolognese and a shave of Parmesan (request no Parmesan for the perfect vegan starter).

Hearts of romaine is the Steakhouse 55 version of the classic Caesar, with Castelvetrano olives from Italy, crispy bacon lardons and Caesar dressing. The new French onion soup gets a hearty seasonal vibe with cream and chicken stock, served with grilled onions and California Muenster cheese focaccia.

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You’ll still see the classic cuts of meat: filet mignon, bone-in ribeye, New York strip, prime rib, Porterhouse. But the classic cuts receive a special twist, like a hickory-molasses rub on the New York strip. King salmon is crusted with fava bean and rye. Lamb chops are roasted with garlic “dust” and peppercorn. Each cut of beef is beautifully garnished with roasted bone marrow (with a tiny fork for scooping out the rich center) topped with lemon gremolata.

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Some of the new sides to share the spotlight are a truffled mac ‘n cheese, flash-fried spinach, and the Delmonico Gruyère Casserole — a decadent, cheesy side made with fingerling potatoes, Applewood smoked bacon and fresh thyme. Duck-fat fries come with blood orange sabayon for dipping; the mashed potatoes have a new mushroom-infused gravy.

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Dessert isn’t an afterthought, and while the legendary 24-Layer Cake stays on the menu, it’s now served with spiced pumpkin gelato and roca (almond butter-crunch toffee). Chef Marcel thinks the new warm apple butter cake will be another home run, served right out of the oven with a scoop of Bourbon ice cream and a side of crème Anglaise. Or try the banana mascarpone cheesecake with caramel glaze, honey-dipped pecans and butterscotch sauce.

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The new, three-course Steakhouse 55 Chef’s Tasting for $55 ($85 with wine pairings) makes it easy to choose: start with the Fifty-Five Salad (ruby beets and feta cheese with apricot granola and citrus vinaigrette); next, the braised short rib Bourguignon with roasted root vegetables, and finish with crème brûlèe served with pear marmalade, candied bacon madeleine and cranberry compote.

The new Steakhouse 55 has been a real team effort,” says Chef Marcel. “We hope we’ve created a fantastic new dining experience for our guests.”

For reservations, call 714-781-DINE or visit disneyland.com.

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Morimoto Asia, BOATHOUSE Dining Experiences Coming to Disney Springs in 2015

posted on October 27th, 2014 by Thomas Smith, Social Media Director, Disney Parks


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It was just announced that Chef Masaharu Morimoto, who many of you know from his appearances on Iron Chef America, is opening a one-of-a-kind dining experience in the heart of Disney Springs at the Walt Disney World Resort.

Approved Rendering Morimoto Asia Interior

Morimoto Asia will be the Japanese master chef’s first-ever pan-Asian restaurant featuring flavors from across the continent. This Disney Springs dining destination will include unique exhibition kitchens showcasing traditions like Peking duck carving, and dim sum.

“I’m very excited to bring this new concept to Disney, something I’ve always dreamed of,” said Chef Morimoto. “It’s a wonderful chance to share some of my favorite foods from across the Asian continent.”

The two-story restaurant is scheduled to open in the Summer 2015 at The Landing (formerly Pleasure Island) in Disney Springs. Morimoto Asia will feature waterside seating, terraces, a grand hall and a cocktail lounge.

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Also today, another new concept dining experience, The BOATHOUSE, was announced for The Landing in Disney Springs.

The BOATHOUSE will be an upscale, waterfront dining experience that’ll immerse guests both on land and on water with live music, guided tours aboard the Captain’s piloted 40-foot Italian Water Taxi with champagne and chocolate-covered strawberries and guided Amphicar rides that launch from land, enter the water, and take guests on a 20-minute tour of the landmarks of Disney Springs.

“We are very excited that the BOATHOUSE is joining the Walt Disney World family at Disney Springs,” says creator Steven Schussler. “Walt Disney Imagineering has created a wonderful, interactive, culinary and entertainment experience at Disney Springs. We are proud to be part of this magical experience.”

Approved Rendering THE BOATHOUSE Waterfront View 1

The BOATHOUSE will open in the Spring of 2015 in Disney Springs. The restaurant’s gourmet menu (served daily until 2 a.m.) will feature steaks, chops, seafood and a raw bar. The BOATHOUSE is the latest project of Schussler Creative, the creators of Rainforest Cafe, T-Rex and Yak & Yeti at the Walt Disney World Resort.

Keep checking the Disney Parks Blog for more updates on Morimoto Asia and The BOATHOUSE as well as other new experiences coming to Disney Springs.

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