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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.

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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.”

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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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Disney Cruise Line Recipes: Spooky Halloween Drinks

posted on October 24th, 2014 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


Looking for a creepy cocktail to serve at your Halloween celebrations this weekend? Try our “Spooky Juice” and “Franken Fusion Colada,” two of the to-die-for drinks Disney cruisers are enjoying on our Halloween on the High Seas cruises.

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Spooky Juice

  • 1 1/2 oz Flor De Cana White Rum
  • 1 oz Elderflower St. Germaine
  • 1/2 oz Grenadine
  • 1/2 oz Blue Curacao
  • 1 oz Agave Nectar
  • 3 Lime Wedges
  • 2 Lychees
  • 2 Maraschino Cherries

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Franken Fusion Colada

  • 1 1/2 oz Pina Colada Mix
  • 1 oz Orange Passion Juice
  • 1 1/2 oz Pumpkin Spiced Puree
  • 1/2 oz Chocolate Sauce
  • 1 oz Whipped Cream
  • 1/2 oz Raspberry Puree
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VIDEO: How to Make Pumpkin Twists from Disneyland Resort

posted on October 22nd, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Goblins and ghoulies from last Halloween … awaken the spirits with your pumpkin cuisine! Looking for a frightfully fun treat to serve at your Halloween party? Watch below as Chef Christina Orejel from Disneyland Resort demonstrates how to make Pumpkin Twists, a Halloween Time treat.

Pumpkin Twists
Available at Troubadour Tavern and Maurice’s Treats at Disneyland park, and Cozy Cone Motel at Disney California Adventure park.
Makes 6

1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon plus 1 tablespoon pumpkin pie spice, divided
1 tablespoon instant pectin
1 cup pumpkin puree
3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed
1 egg
1 tablespoon milk
1/2 cup sanding sugar

  1. Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
  2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
  3. Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
  4. Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
  6. Working with one filled pastry at a time, cut into 1 1/2-inch strips.
  7. Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
  8. Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
  9. Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
  10. Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.

Cook’s Notes: To make pumpkin pie spice at home, combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.

Sanding sugar is larger, polished grains of sugar – about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” effect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert topping.

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Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort

Finish that Disney Parks Sign: A Stop At The Confectionery at Magic Kingdom Park

posted on October 22nd, 2014 by Jennifer Fickley-Baker, Social Media Manager


This week we’re taking a sweet stop at the Confectionery on Main Street, U.S.A. I love so many of the treats inside – from the specialty apples and Mickey crispy treats to my personal favorite, the chocolate-covered pineapple skewers.

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According to this sign, the Confectionery is the home of ___. Do you remember the missing words? If so, tell us in the comments section below. We’ll post the answer later today.

Read the rest of this entry »

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More Pumpkin Yum from Disneyland Resort

posted on October 21st, 2014 by Pam Brandon, Disney Parks Food Writer


In case you can’t make it to Disneyland Resort to taste all the delectable pumpkin treats we mentioned in last week’s pumpkin cheesecake recipe post, here’s one more recipe we just had to share just in time for National Pumpkin Day (Oct. 26): hearty pumpkin muffins packed with the flavors of sweet golden raisins, nutmeg and cinnamon. A crunch of streusel on top makes them perfect with coffee to start the day.

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You could nosh on more Disneyland Resort pumpkin treats from morning ‘til night: pumpkin beignets (Café Orleans and Mint Julep Bar in Disneyland park); pumpkin twists (Troubadour Tavern and Maurice’s Treats at Disneyland park and Cozy Cone Motel at Disney California Adventure park); pumpkin pie (Plaza Inn and French Market Restaurant in Disneyland park, Flo’s V-8 Cafe at Disney California Adventure park); pumpkin cheesecake muffins (Market House in Disneyland park and Fiddler, Fifer & Practical Café at Disney California Adventure park), and pumpkin cheesecake (Jolly Holiday Bakery Café and French Market Restaurant in Disneyland park, Boardwalk Pizza & Pasta at Disney California Adventure park and White Water Snacks at Disney’s Grand Californian Hotel & Spa). Beyond the bakery treats at various spots throughout the parks and resorts, there’s pumpkin spice latte at Starbucks and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, Disney California Adventure park bread cart and Mortimer’s Market.

You’ll find these pumpkin muffins in Disneyland park at Jolly Holiday Bakery Café and the Cappuccino Cart in the Hub. At Disney California Adventure park, they’re at Schmoozies and Pacific Wharf Café. You can also find them at White Water Snacks at Disney’s Grand Californian Hotel & Spa and Surfside Lounge at Disney’s Paradise Pier Hotel.

But if you can’t make it to Disneyland Resort, whip up a batch and enjoy – maximum flavor, minimum guilt.

Pumpkin Muffins
Makes 12 muffins

Muffin Recipe
1 cup cake flour
1 cup bread flour (may substitute all-purpose flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
3 eggs
1/2 cup vegetable oil
1 5-ounce can pumpkin purée
1 cup golden raisins

Streusel
2 tablespoons all purpose flour
2 tablespoons granulated sugar
2 tablespoons (packed) dark brown sugar
1/2 teaspoon cinnamon
1 pinch salt
1 tablespoon cold unsalted butter

For muffins:

  1. Preheat oven to 375°F and line a muffin pan with paper liners. Set aside.
  2. Sift together cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg into a large bowl. Set aside.
  3. Beat together sugar and eggs until pale yellow in the bowl of an electric mixer fitted with the paddle attachment. Blend in oil and pumpkin purée until mixture is smooth.
  4. Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
  5. Scoop batter into prepared muffin pan, filling about 3/4 full.

For streusel:

  1. Combine all ingredients in a medium bowl. Mash butter with a fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
  2. Bake 18 minutes, then lower oven temperature to 325°F and bake 5 minutes more or until golden brown.
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Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Hotels & Resorts

VIDEO: The Muppets Make ‘Swedish’ Shrimp Tacos at Walt Disney World Resort

posted on October 17th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Hellu iferybudy, tudey zee Swedish Chef veell shoo yuoo—let’s try that again—Hello everybody, today the Swedish Chef will show you how to re-create Shrimp Tacos from Epcot International Food & Wine Festival at home. Don’t worry, we provide subtitles. Bork Bork Bork!

In case you couldn’t understand Swedish Chef, here is the recipe so you can make Shrimp Tacos at home:

Tacos de Camarones (Shrimp Tacos)
Makes 10 (6-inch) tacos

Chipotle Sauce

  • 2/3 cups mayonnaise
  • 7.5 ounce can chipotle peppers in adobo sauce, puréed

Shrimp Tempura

  • Vegetable oil for frying
  • 1 egg white
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley, dried
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 1/2 cup water
  • 1 pound large shrimp, peeled, deveined, about 30 to 35 shrimp

Shrimp Tacos

  • 10 (6-inch) flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup favorite salsa verde

For chipotle sauce:

  1. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.

For tempura shrimp:

  1. Heat about 2 inches of vegetable oil to 375˚F in a deep fryer.
  2. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
  3. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
  4. Add shrimp and toss until fully covered with batter.
  5. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.

To serve:

  1. Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.
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First Look at Menu for New Trattoria al Forno at Disney’s BoardWalk — Reservations Open October 21

posted on October 15th, 2014 by Pam Brandon, Disney Parks Food Writer


Opening day is set for December 18 for Trattoria al Forno, the new restaurant at Disney’s BoardWalk that will showcase classic Italian cuisine including handcrafted mozzarella made daily, fresh cavatelli pasta and pizzas baked in wood-burning ovens.

Uncle Pats Pickled Peppers at New Trattoria al Forno at Disney’s BoardWalk Meatball Cannelloni Basil at New Trattoria al Forno at Disney’s BoardWalk
Lasagna Bolognese at New Trattoria al Forno at Disney’s BoardWalk Chicken Parmesan at New Trattoria al Forno at Disney’s BoardWalk

Open daily for breakfast and dinner, with reservations starting October 21, Chef Dee Foundoukis and her team in Trattoria al Forno’s kitchen are creating a true taste of all of Italy’s diverse regions.

We’re so excited to finally share the menu with you – in upcoming posts we’ll be sharing details from Walt Disney Imagineering about the décor and more as we get closer to opening. And some delicious recipes for you to try at home!

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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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Fuel Your Fun with Breakfast at a Walt Disney World Resort Hotel

posted on October 15th, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Earlier this month, my family visited from Wisconsin. We spent a long weekend in the parks, so in order to have energy to play all day we had to fuel up in the mornings. I’d like to share a few of my favorites with you.

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If you are looking to try something new, Flying Fish Café at Disney’s BoardWalk is serving up breakfast until the new Trattoria al Forno opens (and dishes up some tasty breakfast eats). My favorite item on the menu is the waffle topped with tiramisu mascarpone—a must-try for any coffee lover. If you’re looking for something savory, I recommend the frittata with roasted red peppers, prosciutto, onions and potatoes topped with Pecorino Romano cheese.

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I love Minnie, so I’ll take every chance I can get to dine with my favorite mouse. One of the best places to catch Minnie—along with a couple of her beach pals—is at the Beach Club Breakfast Buffet at Cape May Cafe at Disney’s Beach Club Resort. It’s a great place to load up on Mickey waffles, too.

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Want to spend your day feeling practically perfect in every way? The Supercalifragilistic Breakfast at 1900 Park Fare is for you. From the famous strawberry soup to other signature items like lobster benedict and smoked salmon lox—this buffet has something for everyone. Some of your favorite storybook characters will even stop by while you enjoy breakfast.

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My family stayed at Disney’s Animal Kingdom Lodge, the home of one of my favorite restaurants at Walt Disney World ResortBoma – Flavors of Africa. Traditional breakfast favorites like pancakes and omelets are accompanied by the gooey French toast bread pudding and items inspired by traditional African foods like turkey bobotie.

Say ‘Aloha!’ to Tonga Toast from Kona Café at Disney’s Polynesian Village Resort. One of my all-time favorites, this banana-stuffed sourdough French toast is rolled in cinnamon sugar and served with strawberry compote. Really hungry? Try the Big Kahuna, which consists of French toast, pancakes topped with pineapple sauce and macadamia nut butter, eggs, home-fried potatoes, ham, bacon, and sausage.

Just thinking about all these breakfast options makes me hungry! What’s your favorite way to fuel up before a day at the parks?

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Filed: Hotels & Resorts, Walt Disney World Resort

Tips for the Best Possible Dining Experience on a Disney Cruise

posted on October 14th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One meal on our ships and you’ll find why everyone raves about the food on a Disney cruise. But it’s more than just the high quality of our dishes that cruisers are talking about. It’s also our level of service and the variety of options we offer that set our dining apart.

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Eating on a Disney cruise is amazing no matter what, but there are some tips you should follow to have the best dining experience possible …

Don’t be shy with your servers. Your serving team travels with you to a different restaurant each night, and to serve you best, they need to know you well. Share with them your likes and dislikes so they can make recommendations suited to your personal tastes.

Order outside the box. Our chefs travel the world to develop new menu items so you can taste cuisines you may have never tried before. Unlike your servers, the menus change nightly, so you’ll have plenty of opportunities to “test the waters,” so to speak, and tastes dishes you don’t typically eat at home.

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Spoil yourself with an adult-only fine dining night at Palo or Remy. Trust me, your taste buds will never be the same after you dine at either of these upscale restaurants. The modern Italian cuisine at Palo and the French-inspired cuisine at Remy are truly unforgettable.

Take advantage of “Dine and Play.” It’s a parent’s dream come true. Offered during the second seating, your kids’ meals will be served first and then our youth counselors will come pick them up so you can enjoy a peaceful and leisurely meal with just the grownups.

Satisfy your cravings at any time of the day with room service. Available 24/7, there’s no up-charge to have food delivered to your stateroom. One of my favorite midnight snacks is a Mickey ice cream bar with a cold glass of milk.

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Indulge in a one-of-a-kind themed buffet. Join the party at our special buffets, like the late-night one after the Pirates IN the Caribbean party where you can re-energize after a swashbuckling night of dancing and partying. In Alaska, don’t miss the midday barbecue feast of wild Alaskan salmon and other special seafood dishes out on the open-air deck while the ship sails through the breathtaking Tracy Arm Fjord.

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