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Celebrating July 4th With Disney Cruise Line

posted on July 4th, 2014 by Jonathan Frontado, Disney Cruise Line


Happy Fourth of July! We know that holidays are when many families reconnect and spend time together, which is why we work to make them special for those celebrating onboard with us.

Today, it’s not just our ships adorned with red, white and blue…

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Up on deck, we’re throwing a special party, complete with streamers, American flags and patriotic music, plus a special performance by Mickey and the gang! Kids can get their faces painted, join in on arts and crafts and help decorate the youth clubs in red, white and blue.

We’re even serving patriotic food and beverages, including blueberry muffins with red, white and blue icing for breakfast, an American themed buffet for lunch and additional All-American selections for dinner. Our drinks of the day are “The American” and “BlueBerry Lemon Ice Tea.”

If you weren’t able to join us onboard today, make yourself one of these refreshing drinks and say “cheers” with your family to your next Disney cruise!

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The American

  • 1 ½ oz White Tequila
  • ½ oz St Germain Elderflower
  • Dash of Watermelon Syrup
  • ¼ oz Agave Nectar
  • ½ oz fresh lime juice
  • Garnish- watermelon skewers

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BlueBerry Lemon Ice Tea

  • Exotic Berry Ice Tea
  • Fresh Berries (muddled)
  • Top with Sprite
  • Garnish: Berries
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New Summer Dinner Menu at Carthay Circle Restaurant at Disney California Adventure Park

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


Such a treat, elegant Carthay Circle Restaurant at Disney California Adventure park, where you’re whisked upstairs for lunch or dinner in the beautiful dining room, inspired by Hollywood’s Golden Age, or on the two open-air terraces. Sipping a craft cocktail, it’s hard to imagine you’re in the middle of a bustling theme park.

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To take advantage of the amazing summertime produce, Chef Andrew Sutton has added creative seasonal dishes to the dinner menu, with two new starters: an heirloom tomato and avocado salad with baby arugula, fresh basil and yellow tomato vinaigrette, and roasted chicken broth with basil and fava beans, fresh peas, carrots, ham and grilled chicken. Pair that with the signature fried biscuits stuffed with White Cheddar, bacon and jalapeño, and you’ve got a meal.

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There are four new summer entrees: a generous lamb porterhouse with Parmesan gnocchi, lamb shoulder, asparagus and preserved lemon; chicken and spinach ravioli in summer corn broth with crimini mushrooms and Applewood bacon; summer garden risotto with peas, Portobello mushrooms, braised radish and spinach; and sustainable fish of the day with braised fennel, artichoke hearts and Sun Gold tomato essence. (We’re happy to report that the delectable Skuna Bay salmon stays on the summer menu, with a sesame soy glaze and red Thai curry.) A summer side dish addition is succotash, that combo of fresh corn and lima beans that reminds everyone of home.

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Save room for the new Valrhona caramel-chocolate turnover with house-made marshmallow and Carthay Theater popcorn ice cream. We may just eat dessert first.

We put Carthay Circle Restaurant at the top of the “must-do” Disneyland experience – beyond Chef Sutton’s amazing cuisine, it’s a slice of Disney history, with the décor inspired by the original Carthay Circle Theatre, built in 1926, that played a significant role in the life of Walt Disney. His first feature-length film, “Snow White and the Seven Dwarfs,” premiered there in 1937, and the restaurant features cels from the film. Check out the great vintage photos lining the hallway into the restaurant, and look up – the vaulted ceiling is painted with enchanting pastoral scenes from the movie.

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Disney Cruise Line Summer Recipe: Summer Pudding

posted on July 1st, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I don’t know about you, but whenever I think about summer desserts, fresh berries and cream always come to mind. If you’re searching for that perfect treat to bring to your July 4th celebration, I have the perfect one for you. Our summer pudding with berry compote is light and refreshing and has just enough sweetness to be the talk of the party!

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Download our keepsake recipe card here, and be sure to multiply the ingredient amounts if you’re serving several people. Enjoy!

Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours

Ingredients

  • 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
  • 11⁄4 cups fresh strawberries (cut into quarters)
  • 11⁄4 cups fresh black berries
  • 1⁄2 cup fresh blueberries
2 cups fresh raspberries
  • 11⁄2 cups granulated sugar
  • 4 oz. clotted cream

For the Summer Pudding

  1. Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
  2. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
  3. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
  4. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
  5. Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.

Assembly

  1. Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
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Happy July 4 Week! Our Top 10 All-American Eats at Walt Disney World Resort

posted on July 1st, 2014 by Pam Brandon, Disney Parks Food Writer


July 4 is all about celebrating the red, white and blue. If you’re spending July 4 at Walt Disney World Resort, here are our Top 10 All-American eats:

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  1. We’re starting with a cocktail, as it’s only available on July 4 – “red, white and blue” mojitos (red berry, classic and blueberry-lemon). You’ll find them at bars throughout Disney’s Hollywood Studios.

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  1. Also at Disney’s Hollywood Studios, you can order the Famous All-American Picnic Burger at Sci-Fi Dine-In Theater. It’s an Angus burger topped with a grilled hotdog, sautéed onions, sauerkraut and a pickle. Yum!
  2. Head to Casey’s Corner in Magic Kingdom Park for a hit list of American baseball favorites: hot dogs, nachos, corn dog nuggets, French fries, cotton candy and Cracker Jacks. Grab a seat outside and listen to the all-American ragtime piano player.
  3. Step back to the days of Colonial Williamsburg at Liberty Tree Tavern in Magic Kingdom Park. For lunch, try the Liberty Boys BLT with slow-roasted pork, fresh greens and tomatoes on house-made bread with caramelized shallots and a mushroom-mayo spread.
  4. Sip a Liberty Swirl Slush (Fanta Strawberry and Blue Raspberry) at Sleepy Hollow in Liberty Square, or maybe an All-American Sundae at Plaza Ice Cream Parlor – vanilla and chocolate ice cream with hot fudge, peanut butter drizzle, whipped cream and a cherry on top.

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  1. At Disney’s Animal Kingdom Theme Park, what’s more all-American than a half slab of St. Louis ribs from Flame Tree Barbecue, served with baked beans and cole slaw – picnic tables and lots of napkins make it easy to be messy.
  2. The New England-style lobster roll at Captain’s Grille at Disney’s Yacht Club Resort (and check out the new red, white and blue costumes the servers will be wearing, just in time for the holiday). On a butter-toasted Parker House roll, it’s a classic New England recipe.
  3. Narcoossee’s at Disney’s Grand Floridian Resort & Spa is our go-to for fancy, super-fresh all-American seafood. Tuck into a 2-pound steamed Maine lobster, crispy Rhode Island calamari, pan-seared George’s Bank day boat scallops, and/or Alaskan wild-caught halibut.
Shrimp Po Boy from Olivia’s Café Shrimp and Grits from Olivia’s Café
  1. For a taste of the South, it’s Olivia’s Café at Disney’s Old Key West Resort: shrimp and grits or a shrimp po boy are our favorites.
  2. And just one more burger – the All-American Bacon Cheeseburger at ESPN Wide World of Sports Grill. Nothing fancy, just Cheddar cheese and bacon on an Angus burger. Add a draft beer, and you’ve got the quintessential July 4 meal.
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New ‘Disney Family of Wines,’ New Menu at Alfresco Tasting Terrace at Disney California Adventure Park

posted on June 27th, 2014 by Pam Brandon, Disney Parks Food Writer


Just in time for summer, the pretty Alfresco Tasting Terrace on the second floor of Golden Vine Winery at Disney California Adventure park is debuting a new menu and a very cool wine list. There are just 40 seats and you don’t need reservations, so it’s perfect for a small Mediterranean-inspired plate and a delicious sip of wine on the open-air veranda.

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The unique wine list is the only one at any Disney Resort to feature all eight wineries of the “Disney Family of Wines,” a diverse collection that has a personal connection to the Disney name: an artistic talent, a sense of what makes for good storytelling, quintessential family DNA . . . all of the wineries display qualities long identified with Walt Disney and The Walt Disney Company, carrying on the Disney legacy and typifying the passion, innovation and quality that the name Disney symbolizes.

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Only three of the wines have previously been offered at Golden Vine Winery: MacMurray Ranch, Silverado Vineyards and Lasseter Family Winery. The others are new to the restaurant. The family of eight includes:

  • Fess Parker Winery
  • MacMurray Ranch
  • Silverado Vineyards
  • Lasseter Family Winery
  • Gogi (owned by actor Kurt Russell)
  • Frank Family Vineyards
  • Chappellet Winery
  • Skywalker Vineyards
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Order red, white or rosé by the glass or bottle, or try a featured flight to go with one of these delectable small plates. Guest-pleasing Fritto Misto remains on the menu, a crisp stack of calamari, mussels, green beans, and artichokes with pepperoncini aïoli for dipping. But everything else is new. Try the Aged Cheddar-Risotto Bites with roasted garlic-herb aïoli and marinara. Or the Bruschetta classically topped with fresh tomatoes, basil, garlic and Parmesan. The Charcuterie and Cheese board is perfect for sharing and features Gorgonzola blue cheese, Fontina, Prosciutto Di Parma, Spanish-style chorizo, green olives, marinated mushrooms, walnuts, and dry-cured black Beldi olives. Grilled Shrimp gets a kick with Spanish chorizo. Additionally, there’s a filling trio of Beef Tenderloin Sliders with horseradish and caramelized onion aïoli, and an offering of fancy Roasted Duck Rillettes, similar to pâté, and served with crostini, orange marmalade and buttery Castelvetrano Olives.

Sit back, relax, savor and watch the world go by from your second-floor perch. It’s especially delightful after dark, with gorgeous vistas of Ornament Valley inside Cars Land.

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Disney Cruise Line Summer Recipe: Seafood Paella

posted on June 24th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


This summer, Disney Magic cruisers are in for a special treat as we sail away from Barcelona. Out on the open-air deck, we’re cooking up an incredibly delicious, Spanish-inspired dish – seafood paella!

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Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.

Even if you aren’t sailing in Europe with us this summer, you can still bring a taste of the Mediterranean into your home with this mouthwatering Disney Cruise Line recipe. You can also download our keepsake recipe card here. Enjoy!

Seafood Paella
Serves 8
Skill Level: Moderate
Time: 1 hour 30 minutes

Ingredients

  • 1/3 pound chicken tenders (3⁄4” dice)
  • 1 tsp. paprika spice

  • 4 garlic cloves (crushed)

  • 1⁄2 pound chorizo sausage (5” slice)
  • 1⁄2 cup olive oil
  • 13⁄4 cup paella rice

  • 1⁄2 Spanish/yellow onion (finely diced)

  • 1 1⁄2 cups fish stock

  • 1 1⁄2 cups chicken stock
  • 1 1⁄2 cups tomato juice
  • 2 beef tomatoes (seeded, skinned and finely diced)
  • 1 tsp. saffron threads

  • 3⁄4 cup green peas

  • 3⁄4 cup tiger shrimps (peeled)
  • 3⁄4 cup scallops (10–20)

  • 3⁄4 cup squid (1⁄4” slice)

  • 3⁄4 cup mussels

  • 3⁄4 cup small clams (like littleneck clams)

  • 3⁄4 cup lobster tail (3⁄4” slice)

  • 1 tbsp. salt ground black pepper to taste
  • 3 tbsp. flat-leaf parsley (roughly chopped)

Saffron Aioli

  • 1⁄4 tsp. saffron threads

  • 4 garlic cloves (crushed)
  • 2 tbsp. white wine

  • 3⁄4 cup mayonnaise
  • 1 tsp. lemon juice

Red Pepper Rouille

  • 1 roasted red bell pepper (peeled and deseeded)
  • 1 garlic clove (roasted)

  • 1 tsp. red wine vinegar
  • 1⁄2 cup mayonnaise
  • Pinch of cayenne pepper

For the Seafood Paella

  1. Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
  2. Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
  3. Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
  4. Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
  5. Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
  6. The heat of the paella will open the shellfish.

For the Saffron Aioli

  1. Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.

For the Red Pepper Rouille

  1. Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.
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Stay Cool This Summer With Disneyland Resort Frozen Desserts

posted on June 20th, 2014 by Shannon Swanson, Public Relations Manager, Disneyland Resort


In celebration of summer, we took on the tough assignment of highlighting some of our favorite frozen fare featured at the Disneyland Resort. From the classic shakes at Flo’s V-8 Café in Cars Land to the Boysen Apple Freeze at Maurice’s Treats in Fantasyland, we found several foodie fun facts for you to digest.

What’s your favorite frozen treat to cool off with at the Disneyland Resort?

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Savoring the Flavors of the Mediterranean with Disney Cruise Line

posted on June 19th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Savoring the Flavors of the Mediterranean with Disney Cruise Line
One of the Disney differences you’ll find when sailing with us is that we use the destinations we visit as inspiration for our menus. Last week I shared with you how Disney Wonder guests are enjoying a special Taste of Alaska this summer, and today, I want to tell you about the flavors of the Mediterranean Disney Magic cruisers are experiencing.

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Just like in Alaska, we use locally sourced products while sailing in Europe. Depending on where we are in the Mediterranean, we have themed menus like “Kouzina of the Greek Isles” and “Bella Italia” that feature culinary offerings specific to those countries. One of my favorite Mediterranean-inspired dishes is our braised osso bucco “Milanese” with gremolata, saffron risotto and bone marrow-reduction.

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Specifically on cruises that visit Greece, we serve spanakorizo me garides, a delicious jumbo shrimp with sun-dried tomato orzo pasta. Another popular Greek dish is our roasted dorade on spanakorizo, a short-grain rice with cinnamon, spinach and feta cheese.

Throughout the summer, I’ll be sharing recipes for some of our guest favorite dishes so you can make them at home. Today, I’ll leave you with the recipe for our Italian-inspired Potato Gnocchi with Cep Mushrooms. You can also download our keepsake recipe card here. Enjoy!

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Potato Gnocchi with Cep Mushrooms
Serves: 4 Guests
Skill Level: Moderate
Time: 50 minutes
Ingredients:
Homemade potato dumplings
1 white potato
1 egg
1⁄2 tsp. salt
2 cups plain white flour 3 qt. water

White Wine Cream Sauce
18 fl.oz white wine
3 shallots (finely diced)

1 stalk celery (finely diced)

1⁄2 leek (washed and finely diced)
11⁄2 cups heavy cream

11⁄2 cups vegetables stock

2 tbsp. chives (finely sliced)

1 tbsp. unsalted butter

Garnish
11⁄2 cups cep mushrooms

2 tbsp. white truffle oil

1/3 cup fresh parmesan (shaved)
1 tsp. picked thyme

4 tbsp. unsalted butter

1 tsp. salt

1 tsp. ground black pepper

Homemade Potato Dumplings:
Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15–20 minutes or until tender. Drain and mash. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in the egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Roll into 1⁄2-in.-wide ropes. Cut ropes into 1-inch diagonal pieces. Press down with a lightly floured fork. In a thick-bottomed pan, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 3 to 4 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon and place into salted iced water. Then drain and keep on a wet cloth.

For the White Wine Cream Sauce:
Melt the butter in a thick-bottomed pan; sauté the shallots, celery and leek. When shallots are soft (no color), add the white wine and vegetable stock, then reduce by two-thirds. Add the heavy cream and reduce by one-third, season with salt and ground black pepper and pass through a fine strainer.

For the Garnish and Assembly
Sauté the mushrooms in butter; season with salt, ground black pepper and thyme. Set aside. Mix (dress) the gnocchi with the white wine cream sauce and place into a serving bowl. Place the sautéed mushrooms onto the gnocchi, garnish with the shaved parmesan and lightly drizzle the truffle oil on the gnocchi.

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Do You Want ‘S’more’ Gourmet Apples at the Disneyland Resort?

posted on June 19th, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


It’s been almost an entire year since we have been treated to that ooey-gooey fan-favorite that I like to call the s’more gourmet apple. But guess what, Disney fans? It’s back!

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If you need a reminder as to why it was so good, maybe this will help. The apple has been dipped in chocolate and topped with graham crackers and marshmallows that have been toasted to perfection. Just like last year, you can enjoy this tasty treat fireside or just camping out with family and friends.

The s’more gourmet apple can only be found during the month of July at the following Disneyland Resort locations:

  • Disneyland park – Candy Palace
  • Disney California Adventure park – Trolley Treats
  • Downtown Disney DistrictMarceline’s Confectionary
  • Was this your favorite gourmet apple, too?

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    What’s on Your Disney Dining Bucket List?

    posted on June 19th, 2014 by Pam Brandon, Disney Parks Food Writer


    From dining with a favorite Disney character to a AAA Five-Diamond dining experience at Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, what’s on your bucket list? Here are some big ideas at Walt Disney World Resort.

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