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New Cookbook Celebrates 20 Years of Epcot International Food & Wine Festival

posted on September 9th, 2015 by Pam Brandon, Disney Parks Food Writer

As you make your way around World Showcase Lagoon and over into Future World for new delicious tastes and sips of flavors from around the globe, we can bet there will be a dish or two that you might want to re-create at home to share special memories. The “Epcot International Food & Wine Festival” cookbook for 2015 is a little heftier than the usual collections of recipes we share – it also includes 50 pages of history, photos and memories from the last two decades.


The recipes go all the way back to 1996 and include dishes that represent the festival through the years. And for 2015, Epcot Executive Chef Gregg Hannon is returning some classics to the Marketplace menus, such as pao de queijo (Brazilian cheese puffs), apple strudel in Germany, spicy chicken sausage with polenta in Canada and the lobster roll at Hops & Barley.

We’ve got those recipes, along with dishes that have never left the menu, like Canadian Cheddar Cheese soup, Belgian waffles with berry compote and bo ssam in South Korea. A little bit of history, and a lot of good eating in 20 years.

You’ll have 53 days, September 25-November 16, to enjoy the food, live entertainment, demos and seminars. Go to to start planning! Meantime, here’s a recipe from the book to whet your appetite.

Epcot International Food & Wine Festival

Pepper Bacon Mac and Cheese
Farm Fresh Marketplace
Serves 6

Pepper Bacon Macaroni

  • 1 pound macaroni
  • 8 slices pepper bacon
  • 1/2 cup diced white onions
  • 1/2 cup diced green pepper
  • 1/2 cup diced red pepper
  • 3 small jalapeño peppers, seeded and diced

Cheese Sauce

  • 2 cups heavy cream
  • 1 pound (4 cups) shredded cheddar cheese
  • 1/4 pound (1 cup) shredded Monterey Jack cheese
  • 1/4 pound sliced American cheese
  • 2 ounces (1/2 cup) shredded Gruyere cheese


  • 1/2 cup panko bread crumbs
  • 2 slices pepper bacon, cooked and chopped
  • 3 green onions, sliced
  • Coarse salt, freshly ground black pepper, to taste

For pepper bacon macaroni:

  1. Cook pasta according to package directions. Drain and set aside.
  2. Cook pepper bacon until crisp. Chop and set aside. Reserve 2 tablespoons of grease.
  3. Heat grease in a medium-skillet over medium heat for 3 minutes.
  4. Add onion, green pepper, red pepper and jalapeño. Sauté for 3-5 minutes, until vegetables are warm, but still crisp. Set aside.

For cheese sauce:

  1. Heat cream in large saucepan over medium heat. When it begins to simmer, slowly stir in all of cheese, mixing well to melt cheese.

To assemble and serve:

  1. Preheat oven to 350°F.
  2. Combine cooked pasta, vegetables and cheese sauce in a large bowl.
  3. Pour into a 9- x 13-inch baking dish and top with breadcrumbs. Bake 15 minutes, or until breadcrumbs are golden brown.
  4. Remove from oven and sprinkle with green onions and bacon. Season with salt and pepper. Serve hot.
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Filed: Disney Dining, Epcot, Special Events, Walt Disney World Resort

Top 9 Disney Parks Recipes for Fall

posted on September 2nd, 2015 by Pam Brandon, Disney Parks Food Writer

While we’re still sweltering in Florida, temperatures are beginning to cool across the U.S., with thoughts of fall – apples and pumpkins, gingerbread and comforting bowls of soup.

So we’re getting ready and rounded up nine of your favorite recipes that we’ve posted on the Disney Parks Blog. Here they are, all in one spot, so take your pick: a hot, crisp gingerbread beignet from Disneyland park, perhaps? Or maybe something fancy like Chef Scott Hunnel’s pan-seared sablefish from Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa at Walt Disney World Resort.

In no particular order, the Top 9:

  1. Apple Crisp from Napa Rose, Disneyland Resort. What’s not to love about warm apples with splash of apple brandy, and a topping of sugar, oats, pecans and coconut? Bring on the vanilla ice cream.

Gingerbread Beignets from Café Orleans at Disneyland Park

  1. Gingerbread Beignets from Café Orleans, Disneyland park. Frying makes everything better — gingerbread never tasted this good.

Pumpkin Mousse with Ocean Spray Craisins and Orange Sauce at Epcot International Food & Wine Festival

  1. Pumpkin Mousse from Epcot International Food & Wine Festival. Forget pumpkin pie. Impress your guests with layers of pumpkin, streusel and apricot-orange sauce.

Pumpkin Beignets From Club 33 at Disneyland Park

  1. Pumpkin Beignets from Club 33, Disneyland park. We love pumpkin. We love beignets. Add a warm maple glaze and watch them disappear.

  1. Hearty Pozole Soup, Paradise Garden Grill, Disney California Adventure park. “Pozole” is just a fancy word for old-fashioned hominy, giving substance to this tomato broth along with pork. We love the crunchy toppings, too: radishes, lime, cilantro and more.

  1. Harvest Salad, Carthay Circle Restaurant, Disney California Adventure park. This is really a fancy dinner in a bowl, with duck and caramelized apples (perfect pairing) with the crunch of fresh greens. This one takes a little time, but it’s worth it.

  1. Pumpkin Twists from Maurice’s Treats, Disneyland park. Our readers love pumpkin, and this baked treat is made with frozen puff pastry and pureed pumpkin. Easier than it looks.


  1. Pumpkin Muffins. Breakfast or dessert, you decide. With pumpkin, golden raisins and a crunchy streusel topping, we could go either way. Or have for both breakfast and dessert.

  1. Pan-Seared Sablefish, Victoria & Albert’s, Walt Disney World Resort. If you’re p for a kitchen challenge, this fine dish from Chef Scott Hunnel will elicit praise. If you can’t find sablefish, Chilean sea bass work well. Bon appétit!
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Filed: Disney California Adventure Park, Disney Dining, Disneyland Park, Disneyland Resort, Epcot, Hotels & Resorts, Special Events, Walt Disney World Resort

Recipe: Chip’s Sticky Bun Bake from Garden Grill Restaurant at Epcot

posted on August 27th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator

Last month on the Disney Parks Blog, we announced breakfast would be coming to Garden Grill Restaurant beginning November 8. Today, I have a deliciously easy recipe to share from this new dining experience: Chip’s Sticky Bun Bake. This new signature item is ooey-gooey and sure to be something the whole family will love.


For reservations, visit or call 407-WDW-DINE.

Chip’s Sticky Bun Bake from Garden Grill Restaurant at Epcot
Yield 6 – 8 servings

Cinnamon Smear

  • 1 1/4 cup margarine, softened
  • 2 teaspoon cinnamon
  • 2 1/4 cup brown sugar
  • 2 eggs

Sweet Cinnamon Dough

  • 1 cup milk
  • 2/3 ounce cake (fresh) yeast, crumbled (approximately 3 tablespoons loosely packed)
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 3 cups bread flour
  • 2 room temperature eggs


  • 1 teaspoon milk
  • 1 1/2 cups confectioners’ sugar
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract

For cinnamon smear:

  1. Cream together margarine, cinnamon and brown sugar.
  2. Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.

For sweet cinnamon dough:

  1. Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add cake (fresh) yeast, whisk until dissolved, set aside.
  2. Mix sugar, butter, salt, cinnamon, eggs and flour in large bowl, until smooth.
  3. Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.
  4. Knead dough on lightly floured surface for 5 to 10 minutes.
  5. Place dough in large bowl, cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
  6. Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.
  7. Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
  8. Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
  9. Cut into 1 inch slices, quarter each slice, place pieces close together in pan.
  10. Cover, let dough rise in a warm place until doubled in size, about 45 minutes.
  11. Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.

For icing:

  1. Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.
  2. Drizzle over warm bun.
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Favorite After-School Snack from Tony’s Town Square in Magic Kingdom Park

posted on August 24th, 2015 by Pam Brandon, Disney Parks Food Writer

It’s a blast from the past with an updated twist – most grown-ups still consider tomato soup and grilled cheese a favorite comfort food. The Disney chefs took this classic and made it a healthful finger food that’s perfect as an after-school snack (or supper for everyone).

In less than hour you’ll have freshly made tomato soup (forget the canned version). Cut grilled cheese into strips that are perfect for little hands – and dipping in the soup is the fun part. Add crunchy apple wedges on the side for a satisfying crunch.

You’ll find it on the menu at Tony’s Town Square in Magic Kingdom Park, but here’s a version for you to make at home.


Tomato Soup, Cheese Dippers and Apple Slices
Serves 4 to 6

Tomato Soup
2 tablespoons olive oil
1 onion, diced small
2 cloves garlic, chopped
2 cups tomato puree
1 sprig each fresh thyme, rosemary, basil, and tarragon
2 cups water
1 teaspoon coarse salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 tablespoon tomato paste

Multigrain Cheese Dippers
8 slices multigrain bread
16 thin slices provolone cheese
Olive oil spray

Green Apple Wedges
3 Granny Smith apples

For tomato soup:

  1. Heat oil in a large pan over medium heat. Add onion and garlic; sauté 3 to 4 minutes.
  2. Stir in tomato puree; cook 3 to 5 minutes.
  3. Stir in herbs and water; turn heat to low and simmer 30 to 40 minutes, seasoning with salt and pepper.
  4. Strain through a medium strainer set over a bowl, pushing soup through with a spatula. Whisk in tomato paste, and season to taste with salt and pepper. Serve hot.

For multigrain cheese dippers:

  1. Make 4 sandwiches, each with 2 slices of bread and 4 slices of provolone.
  2. Spray tops and bottoms of sandwiches with olive oil spray.
  3. Heat sauté pan over medium heat and grill each side 2 to 3 minutes, or until golden.
  4. Cut each sandwich into 4 equal strips. Serve hot.

For apples:
Core and slice each apple into 6 wedges.

To serve:
Evenly divide dippers and apples slices with 3/4 cup soup.

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Disney Cruise Line’s Summertime Freeze Recipe: Frozen Heart

posted on July 31st, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line

It’s no surprise Summertime Freeze is a new guest-favorite at Castaway Cay with its “Frozen”-themed drinks and keepsake Olaf cups. So far I’ve given you the recipes for two of our delicious beverages, Warm Hugs and Worth Melting For, which were both inspired by the lovable Olaf.

The recipe I’m sharing today is for Frozen Heart, another one of my favorites since its a blend of so many great flavors. Try it at home, and of course on your next visit to Castaway Cay, and let me know if you agree!


Frozen Heart

  • 5 oz. frozen tropical juice
  • 1 oz. coconut water
  • .5 oz blue curaçao syrup
  • .5 oz. passion fruit juice
  • .5 oz. orange juice
  • .5 oz. guava juice

Blend frozen tropical juice and coconut water. Layer bottom of glass with blue curaçao syrup. Pour blended drink and add passion fruit, orange and guava juices. Stir to mix.

See the posts below for more Summertime Freeze drink recipes:

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Fuel Your Emotions with Recipes Inspired by Disney•Pixar’s ‘Inside Out’

posted on July 27th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator

Food can change any mood. Nothing can turn a rough day around like a warm bowl of creamy mac and cheese. Or maybe you want to spice up your day with a dish exploding with flavor. Whatever you’re in the mood for, I have a feeling you’ll want to try these recipes inspired by Disney•Pixar’s “Inside Out” and created by Disney Parks Food and Beverage:


  • Joy’s More-is-More S’mores: Chocolate and marshmallows fresh out of the oven just ooze happiness, right?
  • Sadness’s No-Cry Comfort Food: For those times you need a good cry, try this mac. With its FOUR cheeses, it’s better than tears.
  • Fear’s Panko-Protected Long Beans: Vegetables? Never Fear. Fried to a golden brown—this one is mouth-wateringly risk-free.
  • Disgust’s Is-That-Broccoli? Pizza: While broccoli normally triggers Disgust’s defenses, this version passes inspection.
  • Anger’s Hot-Headed Tuna: It’s exploding with flavor—those Sichuan peppercorns have the same fiery spirit that fuels Anger.

Click here to download all five recipes.

Which recipe do you ‘feel’ like cooking?

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Disney Cruise Line’s Summertime Freeze Recipe: Sven’s Carrot Delight

posted on July 24th, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line

Do you love carrots as much as Sven does? Then you’ll definitely want to try the drink recipe I’m sharing today!

Sven’s Carrot Delight is one of our most unique smoothies served at Summertime Freeze. The blend of carrot juice with other tropical flavors has a surprisingly great taste that you’re sure to love. Next time you visit Castaway Cay, let me know which drink at Summertime Freeze becomes your favorite!


Sven’s Carrot Delight

  • 3 oz. Odwalla carrot juice
  • 3 oz. vanilla mix
  • 1.5 oz. coconut cream
  • .75 oz. passion fruit juice
  • .75 oz. orange juice
  • .75 oz. guava juice
  • Ice

Blend all ingredients with ice and enjoy!

See the posts below for more Summertime Freeze drink recipes:

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Disney Cruise Line’s Summertime Freeze Recipe: Worth Melting For

posted on July 18th, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line

“Some people are worth melting for.” But that’s not necessary on Castaway Cay! This summer we introduced a new way for you to cool down – with a delicious frozen drink at Summertime Freeze.

I shared with you last week the recipe for Warm Hugs, and today I have another Olaf-inspired beverage for you to try, Worth Melting For. At Summertime Freeze, we top this drink with an Olaf cookie. When you make it at home, you can substitute with two blueberries, one mini carrot and two mini marshmallows for Olaf’s eyes, nose and teeth!


Worth Melting For

  • 2 pieces fresh passion fruit
  • 6 oz. piña colada mix
  • 1 oz. blue curaçao syrup
  • Ice
  1. Blend passion fruit with piña colada mix and ice.
  2. Layer bottom of glass with a half ounce blue curaçao syrup.
  3. Pour drink and drizzle a half ounce blue curaçao syrup.
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Tastes of Aulani, a Disney Resort & Spa: Local-style Acai Bowl at ‘AMA‘AMA

posted on July 14th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations

I have been in love with the Local-style Acai Bowl at Aulani, a Disney Resort & Spa, since my first visit to O’ahu. This healthy and delicious smoothie-like parfait features fresh Hawaiian fruit, organic granola, local honey and other garnishings! To say I crave one here on the mainland every morning would certainly be an understatement. Today, the “Tastes of Aulani” series continues with Chef Kevin preparing my favorite menu item at ‘AMA’AMA – Contemporary Island Cooking. Enjoy the video below and then start your day off with an acai bowl using the recipe below!

Local-style Acai Bowl
Serves 4

  • 3/4 cup acai purée
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • 2 bananas, divided
  • 1/4 cup local honey, more for drizzling
  • 1/2 cup organic granola
  • 12 slices starfruit
  • 1/2 cup poha berries
  • 1/2 cup fresh strawberries
  • Fresh mint leaves, for garnish
  1. Blend purée, strawberries, blueberries, 1 banana, and honey in a blender on high speed. Pour into 4 small serving bowls.
  2. Top each with even amounts of granola, starfuit, poha berries, strawberries, and banana. Drizzle to taste with honey and garnish with mint.

Chef’s note: Acai is a reddish, purple berry that comes from the acai palm tree which is native to Central and South America. High in antioxidants, the flavor is described as a cross between a rich blackberry or raspberry and a piece of dark chocolate. The sweet-tart poha berry is a relative of the tomatillo that looks like a cherry but tastes more like a tart tomato. Acai purée can be found in the freezer section of local health food stores.

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Disney Cruise Line’s Summertime Freeze Recipe: Warm Hugs

posted on July 10th, 2015 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line

Disney cruisers are in for a cool treat on their next visit to Castaway Cay! Adding to our new “Frozen” fun, we recently opened Summertime Freeze, themed in honor of our lovable friend, Olaf.

Over the next few weeks I’ll be sharing recipes for some of the drinks we’re serving here, starting today with one of my favorites, Warm Hugs. Try it out at home, and then check back next week for another refreshing drink recipe.


Warm Hugs

  • 2 scoops ice cream
  • 4 strawberries
  • 1.5 oz. coconut cream
  • 4.5 oz. Illy Issimo Mochaccino

Blend ingredients and top with whipped cream, fresh strawberries and chocolate syrup.

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