Show Disney.com Hide Disney.com
Main Street, U.S.A., at Magic Kingdom Park

New Pedestrian Bridge Will Soon Open at the Downtown Disney Area at Walt Disney World Resort

posted on March 24th, 2015 by Darcy Clark, Marketing Manager, Downtown Disney at Walt Disney World Resort


My office is smack dab in the middle of Downtown Disney Marketplace, so I have a front row seat to all the enhancements coming to the property as we transform into Disney Springs. Some days, the progress is subtle, but last week, there was no denying that change was in the air (literally). Towering above Buena Vista Drive, a new pedestrian bridge was installed in the early morning hours of March 19 – when I came to work on Thursday, there it was, extending from the Team Disney area across the roadway to Downtown Disney.

ocpwdw123456

Our friends at Reedy Creek Improvement District worked closely with Walt Disney Imagineering and the Disney Springs Project Team on this impressive piece of infrastructure. Upon completion, the bridge will weigh 190 tons (or as much 50 average-sized elephants!). While there is still work to be done, it’s expected to be open to guests and cast members later this spring. A second pedestrian bridge, located near Hotel Plaza Boulevard, will open later this summer.

chwdws123456

Have you visited the Downtown Disney area lately? With new retail locations now open, the Village Causeway now fully accessible, and a new restaurant – The BOATHOUSE – set to open next month, this pedestrian bridge is just one more sign of what’s to come. Which one are you most excited about? Tell me in the comments below, I’d love to know!

Tagged: , , ,

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

VIDEO: Six-Course Dessert Experience at Remy on the Disney Fantasy

posted on March 23rd, 2015 by Jonathan Frontado, Disney Cruise Line


Okay dessert lovers, after you watch this next video, you’re going to be craving something sweet. Disney Parks Blog author Salah talks all about our new dessert experience at Remy on the Disney Fantasy, an event that features not one, not two, but six amazingly delicious desserts. It’s times like this one that I wish you could taste something just by looking at it, don’t you?

If you missed our video with Salah last week about Petites Assiettes de Remy, check it out here. And next time you’re onboard, I hope you’ll dine with us at Remy. Whether it’s for Petites Assiettes, dinner, brunch or dessert, you’re sure to have a dining experience unlike any other!

For more about your dining experience at Remy with Disney Cruise Line, visit the links below:

  • Share: 

Tagged: , ,

Filed: Disney Cruise Line, Disney Dining

Smokejumpers Grill Opens Today at Disney California Adventure Park

posted on March 20th, 2015 by Erin Glover, Social Media Director, Disneyland Resort


SJG6907411

We recently told you about the new expansion of Grizzly Peak at Disney California Adventure park, and today we’re excited to open the all-new Smokejumpers Grill. This new quick-service location is the first phase of the Grizzly Peak Airfield addition to this land, in the space formerly known as Condor Flats. As you can see in these photos, Smokejumpers Grill honors the brave men and women who fight wildfires in our California forests. Take a closer look in the gallery below.

The location will also feature an updated menu with tasty items like a Bacon Cheddar Burger, Grilled Chicken & Jack Sandwich and Chili Cheeseburger, so stop in during your next visit!

Tagged: , , ,

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

Reservations Open March 20 for the Wishes Fireworks Dessert Party at Magic Kingdom Park

posted on March 19th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Imagine enjoying an exclusive, unforgettable view of the fireworks over Cinderella Castle while you indulge in a decadent dessert experience. The newly enhanced Wishes Fireworks Dessert Party at Magic Kingdom Park allows you to do just that.

Beginning July 5, 2015, Tomorrowland Terrace Dessert Party at Magic Kingdom Park will be enhanced and transformed into the Wishes Fireworks Dessert Party. Relax in a reserved seating area with family and friends over delicious desserts and beverages.

0316ZV_1454RW

Delight in a selection of themed desserts prepared daily by our pastry chef including chocolate-dipped strawberries, chocolate mousse, and ice cream. Delectable new additions to the menu include a variety of seasonal fruit and cheese, Disney character-themed cupcakes, and more!

As the fireworks begin, celebrate with a sparkling cider toast and create a special memory with family and friends. Throughout the evening, you can now enjoy hot drinking chocolate and signature lemonades as well as coffee and tea.

Wishes Fireworks Dessert Party is $53.24 for adults, $31.94 for children, tax included. Reservations can be made beginning on March 20 by visiting DisneyWorld.com/dine, or calling 407-WDW-DINE. Remember, you can also make your next visit to Epcot extra sweet by making a reservation to enjoy the IllumiNations Sparkling Dessert Party during the Epcot nighttime fireworks spectacular.

Tagged: , , ,

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

Add Some Local Flavor to Your Stay at Aulani, a Disney Resort & Spa

posted on March 18th, 2015 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


If you are looking for tasty confections to delight your taste buds while on vacation at Aulani, a Disney Resort & Spa, or you wish to treat yourself or your friends and family back home, I know exactly what you’ve been looking for. The packaging for some of you, might be instantly recognizable, for others, I’m talking about Big Island Candies! That pretty much says it all but for those of you who have never tried one of these delectable creations, here’s a little bit of history.

Big Island Candies has created mouthwatering treats at their chocolate factory and headquarters in Hilo on the Big Island of Hawai’i, since 1977. There are three words that come to mind whenever I think about them: innovative, distinctive and – did I mention? – delicious! One of their most renowned cookies is the Macadamia Nut Shortbread; however, when you visit Aulani, you’ll find more than just that.

Big Island Candies actually created a special formulation in a very unique shape that can only be found and are only available at Aulani. Fan favorites include Classic Shortbread (no nuts), the ever-popular Chocolate Dipped Shortbread, Macadamia Nut, Chocolate Macadamia Nut (not dipped) and even Guava Macadamia Nut. Take a look!

asdjkl654321

Something else that’s great to keep in mind, especially if you are traveling or off to see the sites for the day, are the grab-and-go boxes. These specially created smaller round cookies are the perfect snack size and come in Macadamia Nut Shortbread, Classic Shortbread (no nuts), Guava Macadamia Nut Shortbread and Chocolate Macadamia Nut Shortbread (not dipped).

I couldn’t stop there. So I asked my dear friends at Aulani what else our guests could expect to find. Here’s what they had to say.

“The newest addition to the line,” said Eldon Delos Santos, “is the Macadamia Honey Chocolates, exclusively in milk and dark chocolate.” What makes it so special? “The honey used in this particular confection comes from the honey bees that pollinate the macadamia nut tree fields on the Big Island during the winter blooming season. The result is a slightly nutty flavored amber honey that adds a sweet and distinct aroma and flavor to the overall concoction.”

weuio654321

I don’t know about you, but I’m hungry and definitely craving these tantalizing treats. So the next time you visit Aulani, make a beeline for Kalepa’s Store and be sure to pick up a box, or two, or maybe more. I guarantee you’ll be hooked!

Tagged: ,

Filed: Aulani, Disney Dining

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

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