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Happy Birthday! Hoop-Dee-Doo Musical Revue Celebrates 40 Years of Food, Fun at Disney’s Fort Wilderness Resort

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


September 5 marks the official 40th birthday of one of the longest-running dinner shows in American history – Hoop-Dee-Doo Musical Revue at Disney’s Fort Wilderness Resort. We say “official” because the show got its start that summer (on June 30) as part of the Disney World Fine Arts College Workshop program, with six young actors playing the roles, says Forrest Bahruth, the original choreographer who still creates fantastic shows for Disney Parks & Resorts Creative Entertainment.

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“Hoop-Dee-Doo was upbeat, and guests came for the corny jokes, good food and lots of fun,” said Forrest Bahruth, show director, Disney Parks & Resorts Creative Entertainment and the original choreographer for the dinner show. “Forty years later, the heart is still in it, the energy is still there.”

Of course we think the endless buckets of fried chicken and ribs play a starring role, too. The menu has only had one major change since its debut – the apple pie for dessert was changed to strawberry shortcake way back in 1979. Today, servers (who are part of the high-energy show) dish up about 900 pounds of fried chicken every night, and cooks spend about six hours each day just breading the chicken. Add 400 pounds of pork ribs, slow cooked starting at 11 a.m. daily on a big outdoor smoker.

For sides, there are 120 pounds of corn, 400 pounds of potatoes to be mashed and 30 gallons of baked beans. It takes 15 gallons of strawberries and 12 gallons of whipped cream to make dessert.

Add beer, wine, sangria and soft drinks, and you got a formula for fun – a show that has presented about 37,000 performances before more than 10.5 million guests. And like the food, the show, while fine-tuned, hasn’t changed much, says show director Tom Vazzana.

“Hoop-Dee-Doo Musical Revue exemplifies everything that Disney stands for,” says Vazzana. “It’s interactive fun for families and stellar entertainment – six performers put on a show that’s 90 minutes of pure enjoyment.”

Performers sing, dance and act their way through the timeless classic. “I love to go and hear kids squeal with delight at Six Bits, but also hear strong American ballads,” says Vazzana. “Families tell me it’s the first time they’ve seen a Broadway-style show – it’s obtainable and accessible, quintessential Disney.”

Hoop-Dee-Doo presents three shows nightly, seven days a week, at 4 p.m., 6:15 p.m. and 8:30 p.m. For reservations, call 407-WDW-DINE or book online.

Looking Back

In true Disney fashion, Walt Disney Imagineers designed Pioneer Hall in authentic Wild West style with 1,283 hand-fitted pine logs from Montana and 70 tons of stones from North Carolina to recreate a look from the late 1800s. The building opened April 1, 1974.

Themed entertainment is always part of the Disney story. While Hoop-Dee-Doo Musical Revue was being written and cast, a group of country-Western musicians called The Star-Spangled Washboard Band opened in Pioneer Hall, according to an historical timeline by Larry Billman, author/writer and Disney entertainment consultant, who was the author and writer of the original show.

Bob Jani, the director of entertainment for both Disneyland Resort and Walt Disney World Resort, saw the potential for a “dinner theater show” and hired Billman. After multiple rewrites (the first version was called “We’re With You, Mother McCree!”), Hoop-Dee-Doo Musical Revue was born.

Students from the 11-week college workshop auditioned for the three female and three male character performers in Hoop-Dee-Doo: Six Bits Slocum and Dolly Drew (comic relief), Jim Handy and Flora Long (the singers), and Johnny Ringo and Claire de Lune (the dancers).

Fun Facts

  • Today, one member of the original cast from the college program still works for Disney – Marilyn Kay Magness, who played the part of Dolly Drew. She’s executive creative director, Disney Parks, Creative Entertainment.
  • An early draft of the show was titled The Whoop-Dee-Doo-Revue, which was revised to Hoop-Dee-Doo Musical Revue.
  • Principal songwriter was Tom Adair, who also wrote words for the score for Disney’s “Sleeping Beauty” and the “Mickey Mouse Club.”
  • In 1979 the song “Apple Pie Hoedown” was replaced with “Strawberry Short Cake Walk” when shortcake replaced apple pie on the menu.
  • The writers added a nod to Disney legacy with “The Legend of Davy Crockett” skit, complete with a coonskin cap and bear puns.
  • Hoop-Dee-Doo Musical Revue was part of the opening entertainment at Tokyo Disneyland in 1983, with Larry Billman and Forrest Bahruth directing and staging the new version. The show played there until 1995.

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No Tricks, Just Treats at Mickey’s Not-So-Scary Halloween Party at Walt Disney World Resort

posted on September 3rd, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Halloween is one of my favorite holidays, especially with all the festivities at Walt Disney World Resort. I recently had the chance to check out some of the spooky sweets that the team at Magic Kingdom Park have conjured up for this year’s Mickey’s Not-So-Scary Halloween Party. Don’t worry–there are no tricks, just plenty of delectable treats in store for our guests.

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If you’re planning to attend Mickey’s Not-So-Scary Halloween Party, be sure to check out the spook-tacular offerings specially created for the season. Stop by the Plaza Ice Cream Parlor for a creepy Ice Cream Cookie Sandwich. Ghouls of all ages will love choosing their favorite flavor of ice cream and sandwiching it between two freshly baked sugar cookies. Next door at Main Street Bakery, you’ll find the simply yummy Mummy and Candy Corn Cupcakes. If you’re looking for a more ghoulish delight, stop by Gaston’s Tavern for a Ghost Cupcake.

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For the serious sweet tooth, I suggest checking out the Candy Corn Cotton Candy found on carts throughout the park. In addition, Storybook Treats in Fantasyland will be serving up Candy Corn Soft Serve. Take one bite into the cone and you’ll know this isn’t a trick—the cone is filled with candy corn. Yum!

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I’ve always believed that breakfast food is meant to be enjoyed at any time of day. The Spiced Pumpkin Waffle Sundae from Sleepy Hollow is a festive way to indulge during the party. The hot waffle is topped with soft serve, cinnamon sugar and spooky sprinkles. It tastes so wickedly wonderful, you might just lose your head over it.

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Ghoulish gulps will also be materializing for the party. Kick back with some Pumpkin Spice Bubble Tea at The Lunching Pad in Tomorrowland or prepare to pucker with Buggy Brew from Friar’s Nook. My favorite? The Wormy Apple Slush from Gaston’s Tavern, complete with real (gummy) worms.

These treats are only available at Mickey’s Not-So Scary Halloween Party, taking place on select nights from September through October.

What tricks and treats are you looking forward to enjoying at Disney Parks this fall?

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A Taste of the Islands at Shutters Restaurant at Disney’s Caribbean Beach Resort

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


One of our favorite little Walt Disney World Resort dining gems is Shutters at Old Port Royale at Disney’s Caribbean Beach Resort, where Chef Scott Tosh can elevate any dish with bright island flavors – he knows that “spicy” doesn’t mean “hot,” but instead an infusion of fantastic flavors.

We’re also fans of his crispy chicken wings, glazed in habanero-brown sugar. Pair those with the Shutters Salad (greens, jicama, avocado, tropical salsa, goat cheese and citrus vinaigrette) and a fruity cocktail for starters. But it’s really the sustainable fish where Shutters shines, like this Jerk-Seared Mahi-Mahi, with a demo by Chef Mike Reitzler, who was at the helm in the kitchen at Shutters, now at Disney’s Hollywood Studios.

The dish may take a little time, but you can do most of the prep early in the day, then sear the fish just as your guests are ready for dinner.

Shutters is open nightly at 5:30 p.m. for dinner. For reservations, call 407-WDW-DINE. Dinner is on the Disney Dining Plan.

Jerk-Seared Mahi-Mahi with Ancho BBQ sauce, Tropical Salsa, Caribbean Rice & Green Beans
Serves 4

Tropical Salsa

  • 1 medium, ripe mango, peeled and diced
  • 1 cup diced fresh pineapple
  • 1/2 small red onion, minced
  • 1/2 red bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1 small jalapeno, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon honey
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 2 tablespoons minced cilantro

Ancho BBQ Sauce

  • 1 tablespoon butter
  • 1 garlic clove, roughly chopped
  • 1/2 small red onion, finely diced
  • 1 medium tomato, diced
  • 1/2 small jalapeno pepper, seeded and chopped
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ancho chili powder
  • 2 teaspoons paprika
  • 1 teaspoon light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper

Jerk Seasoning

  • 8 teaspoons ground allspice
  • 2 tablespoons dry mustard
  • 4 teaspoons paprika
  • 2 teaspoons granulated onion
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon ground white or black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon dried thyme

Mahi

  • 4 (6-ounce) mahi filets
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 12 teaspoons jerk seasoning, divided

Caribbean Rice

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup yellow onion, finely diced
  • 1 cup jasmine rice
  • 1/8 teaspoon ground turmeric
  • 1 1/2 cups water
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced chives

Green Beans

  • 1 pound thin green beans
  • 1 teaspoon butter
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For tropical salsa:

  1. Combine mango, pineapple, onion, red bell pepper, orange bell pepper, and jalapeno in a large bowl.
  2. Whisk together rice vinegar, honey, lime juice, and salt in a small bowl.
  3. Pour dressing over mango mixture. Add cilantro, gently stirring to combine.
  4. Cover with plastic wrap and refrigerate until cold, stirring occasionally, about 2 hours.

For ancho BBQ sauce:

  1. Melt butter in a large saucepan over medium heat. Add garlic and onion, cooking until fragrant and softened, about 4 minutes. Add tomato and jalapeno, cooking until tomato breaks down, about 3 minutes more.
  2. Whisk in ketchup, Worcestershire sauce, honey, lemon juice, chili powder, paprika, sugar, mustard, salt, pepper, and cayenne.
  3. Reduce heat to medium-low and simmer, uncovered, 10 minutes, or until onions are soft and sauce is thickened.
  4. Carefully transfer to a blender and puree until smooth.

For jerk seasoning:

  1. Combine allspice, dry mustard, paprika, granulated onion, lemon pepper, dried hot red pepper flakes, white or black pepper, cayenne, granulated garlic, cinnamon, salt, and thyme in a small bowl. Stir to combine.
  2. Store remaining jerk seasoning in an airtight container for up to 6 months.

For mahi:

  1. Rinse mahi with cold water, and pat dry with paper towels.
  2. Rub each mahi filet with 1 teaspoon oil. Sprinkle first side of each filet with 1 1/2 teaspoons Jerk Seasoning, patting to adhere. Repeat with the second side of each fish.
  3. Transfer mahi to a large plate, lightly cover with plastic wrap, and refrigerate 1 hour.
  4. When ready to serve, heat 1/2 tablespoon oil in a large sauté pan over medium heat. Add 2 mahi filets. Sear each side 3 to 4 minutes, until cooked all the way through. Repeat using remaining 1/2 tablespoon oil and remaining 2 mahi filets.

For Caribbean rice:

  1. Melt butter and olive oil in a large saucepan over medium heat. Add onion, cooking until translucent and tender, about 5 minutes. Add rice, stirring to coat in butter.
  2. Stir in turmeric and salt. Add water, stir a few times, then cover pan. Turn heat to low and cook 20 minutes.
  3. Remove rice from heat and keep covered 10 minutes. Fluff rice with a fork; add chives and fluff again.

For green beans:

  1. While fish is cooking, blanch green beans in boiling salted water until bright green and just tender.
  2. Melt butter in a medium sauté pan over medium-high heat. Drain green beans and add directly to sauté pan, tossing to coat in butter. Season with salt and pepper.

To serve:
Brush barbecue sauce on serving plates, evenly divide rice and green beans among plates. Top each with a mahi filet. Serve with more sauce and tropical salsa spooned over top.

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Starbucks to Open at Disney’s Hollywood Studios in Early 2015

posted on August 29th, 2014 by Thomas Smith, Social Media Director, Disney Parks


Today, we’ve got an update to share about a new Starbucks location coming to Walt Disney World Resort. Guests visiting Disney’s Hollywood Studios will be able to enjoy a new Starbucks location inside the park beginning in February of 2015. The new store, The Trolley Car Café, will be themed to a classic trolley car station along Hollywood Boulevard and offer a unique experience for coffee lovers visiting the park.

 Starbucks to Open at Disney's Hollywood Studios in Early 2015

There will also be Disney baked goods and Starbucks La Boulange™ pastry items at the store.

The store will be the third in-park location serving Starbucks products at Walt Disney World Resort. You’ll recall last year we opened locations at Magic Kingdom Park and Epcot, as well as at Downtown Disney.

Be sure to check the Disney Parks Blog for updates on this new location as well as a look inside the store when construction finishes in February.

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Latin Flavors Shine During Hispanic Heritage Month at This Year’s Epcot International Food & Wine Festival

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


Fabulous flavors and the vibrant music of Puerto Rico, Patagonia and Mexico brighten up World Showcase for an extended celebration of Hispanic Heritage Month September 19 – November 10, during the 2014 Epcot International Food & Wine Festival presented by Chase.

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How about Puerto Rico’s Ensalada de Carrucho (Caribbean conch salad with onion, tomato and cilantro with Medella Light Beer; or Carne Guisada con Arroz Blanco (slow-braised beef with Puerto Rican-grown rice) with a frozen San Juan Breeze? Patagonia marketplace will showcase the tastes of Argentina and Chile with dishes such as sustainable Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri; Grilled Beef Skewer with Cimichurri Sauce and Boniato Purée, paired with Chilean Cono Sur Bicicleta Viognier and Argentinean Terrazas Reserva Malbec. The Mexico marketplace features three popular dishes: Shrimp Taco with Fried Shrimp, Pickled Habanero Pepper and Onions on Flour Tortilla; Rib Eye Taco with Marinated Ribeye, Roasted Chipotle Salsa and Grilled Scallions on a Corn Tortilla, and Sweet Corn Cheese Cake. Sip a Dos Equis Beer, Sangria or a Mango-Strawberry Margarita – or get a lesson in tequila with a flight of diverse vintages.

National Hispanic Heritage Month is officially September 15 – October 15, but the celebration will continue throughout the Epcot festival. Celebrating Hispanic and Latino Americans’ contributions to the United States since 1968, Hispanic Heritage Month is steeped in the centuries-old traditions that reflect the ethnic and cultural customs of their communities.

The festival also will present Hispanic and Latin culinary stars hosting dining events and demonstrations.

At the festival’s Puerto Rico experience and marketplace, guests will be transported against a colorful backdrop of Old San Juan created by Walt Disney Imagineering as the festival’s first two-story marketplace. There, guests can explore the history and culture of Puerto Rico. More tastes will include Frituras Sorullitos (sweet polenta fries), Bolitas de Queso (cheese fritters with mayo ketchup) and FlanCocho (vanilla caramel custard with chocolate coffee cake).

Puerto Rico also will host “Experience Puerto Rico – The All Star Island” gala, a premium event in the park’s World ShowPlace pavilion at 7:30 p.m. on September 20. Guests can enjoy the foods, beverages and entertainment of Puerto Rico during the island’s premier dining celebration.

More than 25 festival marketplaces in the park’s World Showcase will feature flavors of six continents. Culinary demonstrations and beverage seminars at the Festival Center in Future World will present recipes and beverages from many cultures, including Puerto Rico, Argentina and Chile. The lineup of notable chefs includes Puerto Rico’s Maira Isabel, who will create a variety of recipes with Puerto Rican ingredients at scheduled culinary demonstrations and during the September 20 gala.

Some Festival Center activities and all Eat to the Beat concerts and park attractions are included with Epcot admission. Premium wine and culinary programs require reservations and separate event admission. Guests can call 407/WDW-FEST (939-3378) to make reservations. Information and reservations for select programs are available at www.epcotfoodfestival.com.


For more about this year’s Epcot International Food & Wine Festival presented by Chase, visit the posts blow:

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Villains’ Sinister Soiree: A Wicked Takeover of Cinderella Castle with VIP Parade Viewing, Fireworks and Delicious Sweets at Mickey’s Not-So-Scary Halloween Party

posted on August 25th, 2014 by Pam Brandon, Disney Parks Food Writer


Starting Monday, you can make a reservation for this fun new, must-do last stop of the evening at Mickey’s Not-So-Scary Halloween Party: Villain’s Sinister Soiree: A Wicked Takeover of Cinderella Castle.

First you enjoy preferred viewing for Mickey’s “Boo-to-You” Halloween Parade and the HalloWishes Fireworks Spectacular. Then head to Cinderella’s Royal Table for devilish desserts and wicked entertainment in celebration of the villains’ favorite time of year.

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Lady Tremaine takes over Cinderella’s Royal Table after everyone has gone to bed, and she’s invited some of the most evil friends and special guests for a decadent dessert party (maybe you’ll see the Evil Queen, Maleficent, Cruella de Vil or Dr. Facilier?).

Lady Tremaine will welcome guests, and her personal piano player provides live music. (She’ll sing a few haunting solos while guests enjoy the delicious desserts inspired by the villains.)

Cost is $99 ages 3 and older, plus tax (gratuity included). Admission to Mickey’s Not-So-Scary Halloween Party is required – this is a separate ticketed event not included in Magic Kingdom Park admission. Tickets for the soiree are limited and reservations recommended! Call 407-939-5262 – no online reservations.

Your ticket includes:

  • Preferred Viewing for the 8:15 p.m. Mickey’s “Boo-to-You” Halloween Parade
    Watch the Headless Horseman lead off the parade on a hair-raising ride, followed by a collection of frightful floats and some of your favorite Disney Characters in Halloween costumes.
  • Preferred Viewing for HalloWishes Fireworks Spectacular
    The Ghost Host from the Haunted Mansion and some of the most notorious Disney Villains light up the sky to wicked remixes of their favorite songs.
  • Dessert Soiree at Cinderella’s Royal Table
    Lady Tremaine shares her musical talents while you enjoy themed desserts, specialty non-alcoholic drinks, entertainment and visits from some of your favorite Disney villains. Each guest gets an autograph card and souvenir Maleficent dragon cup.

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Perfect Pre-Dinner Fun: Wine Pairings at Martha’s Vineyard at Disney’s Beach Club Resort

posted on August 20th, 2014 by Pam Brandon, Disney Parks Food Writer


Tucked in a quiet corner of Disney’s Beach Club Resort, Martha’s Vineyard is one of our favorite quiet spots for a pre-dinner cocktail or a light bite. And now, new late-afternoon wine pairings combine food and wine with a little enlightenment, with wine experts on hand to talk about what you’re sipping.

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Upcoming dates are 4-5:15 p.m. September 4, September 25, October 2 and October 30. Wineries aren’t yet announced (the last one was France’s Louis Jadot), but the Disney chefs are having fun with pairing delicious food with whatever is poured – we tried a mild white fish with dry Pouilly-Fuissé, a seafood paella with fresh Chardonnay and a strong red Beaujolais-Villages with a chocolate flourless cake and cherry sorbet. The wine expert and the chef are a delightful duo as they lead guests through the hour-long tasting. No need to takes notes, they’ll send you home with a bookmark that tells about the wines.

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It’s an intimate setting – no more than 18 guests, and the conversation flows with the wine. Cost varies, but is in the $20-30 range for three wines paired with three small plates, and price depends on what’s being poured.

For reservations, call 407-934-3833.

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This ‘Spoonful of Sugar’ is (Almost) Too Cute to Eat at the Jolly Holiday Bakery Cafe at Disneyland Park

posted on August 20th, 2014 by Pam Brandon, Disney Parks Food Writer


You’ll find this adorable little sweet for just 10 days, August 22-31, at Jolly Holiday Bakery Cafe in Disneyland park, and we know you’ll want a picture before you take a bite. This “Mary Poppins”-themed Spoonful of Sugar involves pâte à choux, chocolate caramel ganache, rainbow sprinkles, chocolate pastry cream, dark chocolate gloss, white chocolate coating, a sugar penguin and marshmallows. A lot of work for a single bite. And it’s just $3.29.
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If this revs up your sweet tooth, the Disneyland Resort pastry chefs have added a dozen more new delights that should be on the menu until early September. Mickey-shaped French macaroons are flavored with raspberry rose and passion fruit. Other fruity desserts include a Meyer lemon strawberry tart, pineapple bundt cake, blueberry cheesecake, lemon honey cupcake, orange crème brûlée and a banana cream éclair. Chocolate fans will love the red velvet whoopie pie and the chocolate brownie mousse. Add a vanilla cream éclair and an oat bran muffin to round out the diverse options.

Mickey Macaroons at the Jolly Holiday Bakery Cafe at Disneyland Park Pineapple Bundt Cake at the Jolly Holiday Bakery Cafe at Disneyland Park Whoopie Pie at the Jolly Holiday Bakery Cafe at Disneyland Park

If you prefer something savory with your sweets, Jolly Holiday Bakery Café also offers sandwiches, generous salads, soups and quiche.


For more about Jolly Holiday Bakery Café in Disneyland park, check out the posts below:

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Disney Cruise Line Summer Recipe: Tomato Salad

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


Today I’m sharing the last recipe in our summer series. I hope you’ve enjoyed learning how to make some of your favorite Disney Cruise Line dishes.

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Like many of the recipes I’ve shared this summer, our tomato salad is easy to make, yet it has so much flavor. Simply slice the ingredients, mix the dressing and chill the tomatoes before serving. It’s a unique salad – perfect for the summer – that is sure to impress your dinner guests!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Tomato Salad
Serves: 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 5 beefsteak tomatoes (¹/³ slices)
  • 4 shallots (finely chopped)
  • 2 tbsp. curly parsley (chopped)
  • 2 garlic cloves (crushed)
  • ½ tsp. ground black pepper
  • 1 tsp. dijon mustard
  • ¼ cup sherry vinegar
  • ¾ cup olive oil
  • 1 tbsp picked flat parsley

For the Tomato Salad

  1. Place the dijon mustard, garlic and sherry vinegar into the bottom of a mixing bowl. Gradually pour and whisk in the olive oil. Add the parsley, shallots and pepper. Set aside.
  2. Lay the sliced tomatoes on a serving platter and chill.
  3. Just before serving, pour the sherry vinegar dressing over the tomatoes.
  4. Garnish with a sprig of flat parsley.



For more summer recipes from Disney Cruise Line, visit the posts below:

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New Capt. Cook’s Debuts at Disney’s Polynesian Village Resort

posted on August 18th, 2014 by Pam Brandon, Disney Parks Food Writer


In true Disney fashion, look for a big wow at the new Capt. Cook’s at Disney’s Polynesian Village Resort – the menu makeover brings island-style cuisine to the popular quick-service spot that’s open around the clock.

Start with the classic lobster roll served on a buttered bun. They’ve added blackened fish tacos, a noodle bowl (beef or shrimp) and delectable coconut curry meatballs. A new gourmet hot dog is slathered with garlic ketchup and mango relish. And our favorite – crispy fried chicken and waffles, a hearty breakfast favorite that stays on the menu all day.

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No worries, the favorite hot beef ‘n blue sandwich stays, says Chef Pete Bruenen. Ditto for the pizzas, grilled chicken sandwich and house-made sushi, delivered from Kona Island upstairs. The grab ‘n go case stays filled with drinks, salads, sandwiches and the popular cold noodle salad and turkey club, says Chef Pete.

Fans of the breakfast Tonga Toast will still find it on the menu, along with a new breakfast burrito with egg, bacon, potatoes and Cheddar cheese.

Bridget Sherren, operations manager for Food & Beverage at Disney’s Polynesian Village Resort, shared a little news about Pineapple Lanai, opening the end of August. “Dole Whip gets its own dedicated spot,” she says, a new window in the courtyard for Dole Whip soft serve and floats (pineapple or vanilla Dole Whip). “It’s a great spot for families,” says Bridget.

Another new treat is Hawaiian shaved ice at Kona Island on the resort’s second floor. Located just off the monorail, Kona Island serves specialty coffee and pastries all day, and now shaved ice joins the lineup, along with takeout sushi. Hours are 6:30 a.m. – 12 p.m. and 5 – 10 p.m.

And watch for Trader Sam’s Grog Grotto to open in spring 2015 next door to Captain Cook’s. Details soon!

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