Grizzly River Run

All in the Details: Check Out a CGI Ride-Through of Seven Dwarfs Mine Train at Magic Kingdom Park

posted on April 8th, 2014 by Jennifer Fickley-Baker, Social Media Manager


This week’s look inside Seven Dwarfs Mine Train comes to us from Yellow Shoes Creative Group, a team that is currently working on some of the advertising for Seven Dwarfs Mine Train.
DisneyMines_MineTrain_FinalPrint_033114

This week, the team sent us a full version of a CGI video that takes you on a colorful ride through part of the attraction. A portion of this was shared during “The Disney Parks Christmas Day Parade” broadcast back in December – check out the full version below.

Is it just me, or do you suddenly have a very strong interest in gemstones?


For more on Seven Dwarfs Mine Train, read the posts below:

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Filed: Magic Kingdom, Walt Disney World Resort

Disney Parks March Magic Challenge Concludes With a ‘Pirates’ vs. ‘Hitchhikers’ Showdown at Disney Parks

posted on April 7th, 2014 by Jennifer Fickley-Baker, Social Media Manager


Have you been participating in our March Magic Challenge on Facebook? It’s a coast-to-coast competition in which 32 Disney attractions have been going head to head to be named as the best Disney attraction.

Today is the big game, with only two attractions left for fans to vote on – the Caribbean Pirates (at Disneyland Resort) and the Gracey Manor Hitchhikers (at Walt Disney World Resort). Simply head to our official Disneyland or Walt Disney World Facebook page and vote for the attraction you prefer in the “Comments” section.

Which will you choose?

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Filed: Disneyland Resort, Walt Disney World Resort

Head Inside Creative Costuming To See How ‘it’s a small world’ Doll Costumes Are Created for Disney Parks

posted on April 5th, 2014 by Jennifer Fickley-Baker, Social Media Manager


Did you ever wonder how those charming little outfits are created for the dolls in our “it’s a small world” attraction? Here at Walt Disney World Resort, costumes are produced in our Creative Costuming department at Disney’s Hollywood Studios. Would you believe that the costumes that appear in the attraction today are careful recreations of the designs worn nearly 50 years ago in the original attraction?

Check out the video below for more behind-the-scenes facts.

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Filed: Behind the Scenes, Disneyland Resort, Walt Disney World Resort

‘Egg’-citement Awaits at the Springtime Roundup at Disneyland Park

posted on April 4th, 2014 by Shannon Swanson, Public Relations Manager, Disneyland Resort


Mr. Easter Bunny has been spotted and he’s at the Springtime Roundup at Big Thunder Ranch Jamboree in Disneyland park! Other rare hare sightings include Br’er Rabbit, White Rabbit, Thumper and more. So bunny hop your way down and check the furry fun now now through April 20.

Splash Mountain is my favorite attraction at the Disneyland Resort, so seeing Br’er Rabbit was the best for me! Who is your favorite Disney rabbit?

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Filed: Disneyland Park, Disneyland Resort

Dazzling Family Entertainment Included on a Disney Cruise

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


What are some of the ways your family likes to have fun together? There’s a pretty high chance whatever you name is already offered on a Disney cruise. And the best part is that it’s all included!

Last week, I shared a video about date night on the high seas with ideas for how adults can spend their time while the kids are having fun in the youth clubs. But today, I want to bring it back to ways the entire family can have fun together.

In this video, Marcy from the Disney Parks Moms Panel gives you a glimpse of our family entertainment, like live stage shows, high-energy deck parties and of course, fireworks at sea. She couldn’t cover everything in such a short video, so check it out and let us know some of the other ways your family has fun onboard.

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#DisneyKids: First Ear Hat at Disney Parks

posted on April 4th, 2014 by Thomas Smith, Social Media Director, Disney Parks


We’re continuing our series of different firsts to experience at Disney Parks with one of those “must-haves” – a first Disney ear hat. Our ear hats are such identifiable icons that many families use them to mark their visit.

Parents share their ear hats with their children and also pass down the tradition of selecting one. It’s another one of those “firsts” at Disney Parks that I’m sure many readers have in common.

We’re just getting going with this new series so let us know about a special, memorable or even life changing first trip to Walt Disney World Resort or Disneyland Resort in the comments below and then check back for our new #DisneyKids series.

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Hear An Italian Gondolier’s Version of “it’s a small world (after all)”

posted on April 3rd, 2014 by Jennifer Fickley-Baker, Social Media Manager


Our musical tribute to the 50th anniversary of the song “it’s a small world (after all)” continues today with a performance of the attraction’s famous song all the way from Italy. Be sure to check it out below!

Have you created your own singalong video yet? Learn how at SmallWorld50.com.

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ABC Stars Wish ‘it’s a small world’ a Happy 50th Anniversary

posted on April 2nd, 2014 by Erin Glover, Social Media Director, Disneyland Resort


We’re almost one week away from the big celebration of the 50th anniversary of “it’s a small world” here at the Disneyland Resort in California, Walt Disney World Resort in Florida, Tokyo Disney Resort in Japan, Disneyland Paris in France and Hong Kong Disneyland Resort. You can join the celebration, too, at SmallWorld50.com. Today, we’re sharing a special “happy 50th” greeting from some of your favorite ABC stars!

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Filed: Disneyland Paris, Disneyland Resort, Hong Kong Disneyland, Tokyo Disneyland, Walt Disney World Resort

Taste of Disney: Herb Panko-Crusted Rack of Lamb from Blue Bayou Restaurant in Disneyland Park

posted on April 2nd, 2014 by Pam Brandon, Disney Parks Food Writer


Next in our Taste of Disney series: a delectable lamb dish from Blue Bayou Restaurant at Disneyland park. Chef Jesse Tiscareno shows us the steps, starting with a rich rosemary jus made with red wine, then a hearty white-bean stove-top cassoulet, the perfect pairing with the rich lamb.

For springtime, the panko-crusted lamb goes with just about any seasonal vegetables, and you could even add some baby carrots or fresh peas to the cassoulet.

But this is the way they serve the classic at Blue Bayou Restaurant, an oasis in New Orleans Square where diners can relax and enjoy the French influences of Louisiana (with Cajun and Creole flavors too). Re-creating this dish takes time, so start early – or make the rosemary au jus and cassoulet a day head.

For Blue Bayou Restaurant reservations (or any Disneyland Resort restaurant), visit www.disneyland.com/dine or call 714-781-DINE (3463).


Herb Panko-Crusted Rack of Lamb

Serves 4

Rosemary Au Jus

  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup diced shallots
  • 1/4 cup fresh rosemary, stems removed, loosely packed
  • 1 tablespoon whole black peppercorns
  • 1 bay leaf
  • 1 cup cabernet sauvignon
  • 1 cup beef stock
  • 2 tablespoons unsalted butter
  • Coarse salt, freshly ground black pepper, to taste

Bread Crumbs

  • 3/4 cup panko bread crumbs
  • 2 tablespoons minced fresh rosemary
  • 3 tablespoons minced fresh parsley
  • 3 garlic cloves, minced

Cannellini Beans for Cassoulet

  • 3 cups dried cannellini or great northern beans
  • Ham hocks, about 1 pound
  • 1 leek, trimmed
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 4 whole black peppercorns
  • 5 cups water
  • 1/2 large yellow onion, quartered
  • 3 garlic cloves

Cannellini Bean Stove-Top Cassoulet

  • 1/4 cup olive oil or butter
  • 3 garlic cloves
  • 1 carrot, diced
  • 1 1/2 stalks celery, diced
  • 1 small white onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 cups prepared cannellini beans (from above recipe)
  • 6 slices bacon, diced
  • Cooked ham hock meat (about 1/2 cup)
  • 4 cups beef stock
  • 1 herb bouquet (3 stems fresh rosemary and 5 sprigs fresh thyme tied together with kitchen string)
  • Coarse salt, freshly ground black pepper, to taste

Lamb

  • 2 racks of lamb, (16 ribs total)
  • Coarse salt, freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons Dijon mustard
  • 8 tablespoons prepared bread crumbs (recipe above)
  • 8 tablespoons crumbled feta cheese
  • 1 cup micro-greens rainbow mix, optional
  • Rosemary jus (recipe above), for serving

For rosemary au jus:

  1. Heat oil in small saucepan over medium heat. Add garlic, shallots, rosemary, peppercorns, bay leaf, and wine.
  2. Cook until reduced by half, about 15 to 20 minutes. Add beef stock and continue to simmer for 10 minutes. Remove from heat and strain through fine sieve. Discard solids.
  3. Return liquid to pan. Add butter 1 tablespoon at a time over low heat, whisking well. Season to taste.
  4. Allow to cool completely then place in an air-tight container and refrigerate several hours.
  5. About 30 minutes before serving, reheat over low heat.

For bread crumbs:

  1. Preheat oven to 375°F. Cover baking sheet with foil.
  2. Mix all ingredients in small bowl. Transfer crumbs to sheet and bake until golden brown, 8 to 10 minutes. Watch carefully to prevent burning.
  3. Remove from oven and cool. Place in air-tight container until ready to serve.

For cannellini beans:

  1. Rinse beans, place in large bowl, cover with water and soak for several hours or overnight.
  2. When ready to cook, preheat oven to 400°F. Place ham hocks on sheet tray or pan. Roast until tender and caramelized, about 25 minutes. Remove from oven and allow to cool. Slice meat off bone and finely chop for later use in cassoulet. Reserve bones.
  3. Wrap leek (white and green parts), bay leaf, thyme, and peppercorns in cheesecloth.
  4. Place drained beans, water, onions, garlic, leek sachet, and ham hock bones in large pot. Add more water if necessary to cover all ingredients.
  5. Bring to boil then reduce heat to simmer. Cook until beans are tender, about 25 minutes.
  6. Strain beans through sieve and set aside, reserving broth. Discard bones and cheesecloth with ingredients.

For stove-top cassoulet:

  1. Heat oil in medium stockpot over medium heat. Add garlic, carrot, celery, onion, red and yellow peppers, and beans, stirring frequently. Cook until vegetables are lightly browned.
  2. Add bacon and ham hock meat and cook for 5 minutes.
  3. Add beef stock and herb bouquet and bring to a boil. Reduce heat to low and cook about 45 minutes.
  4. Season with salt and pepper. Keep warm until ready to serve.

For lamb:

  1. Preheat oven to 350°F. Season lamb with salt and pepper. Cut each rack in half.
  2. Pour olive oil into large oven-proof sauté pan over medium-high heat. Place lamb fat-side down in sauté pan and sear all sides, about 5 to 7 minutes.
  3. Transfer lamb to oven and cook until desired temperature, 145°F for well done, about 115°F to 120°F for medium rare. (Notes: If lamb cooked to a medium rare preference, this item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.)
  4. Remove lamb from oven, cover immediately with foil, and allow to rest for 7 to 10 minutes.
  5. Slice each half rack into 2, 2-rib pieces. To serve, spoon 1/2 cup beans in bottom of each serving bowl. Drizzle rosemary au jus around beans. Brush mustard on fat side of lamb, press into bread crumbs and place 2 pieces of lamb on top of each serving of beans, one slightly crossing over the other. Repeat with remaining bowls.
  6. Sprinkle feta cheese on lamb and top with pinch of micro greens, if desired. Serve immediately.
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March Magic Rivalry Heats Up on Disneyland and Walt Disney World Facebook Pages

posted on April 2nd, 2014 by Erin Glover, Social Media Director, Disneyland Resort


Our first-ever March Magic Tournament is underway right now on the Disneyland and Walt Disney World Facebook pages, and the competition is fierce. So far in the semi-finals, we have the Space Mountain Rockets here at Disneyland Resort, and the Star Tours Troopers at Walt Disney World Resort. Who will they face off against? It’s up to you!

My fellow Disney Parks Blog correspondent, Gary Buchanan, and I recently spoke with key players on the Thunder Mountain Miners and Hollywood Tower Hotel Lightning to get their thoughts on the competition so far. Hear what they had to say in the video below.

And Gary – I’ve got a challenge for you. If Walt Disney World wins the final showdown, I think you deserve to be doused by the world’s biggest Dole Whip … “big game” style. But if (or should I say WHEN) Disneyland wins, you get to buy me the biggest ice cream sundae that Gibson Girl Ice Cream Parlor can make. Do we have a deal?

Vote now at Facebook.com/Disneyland and Facebook.com/WaltDisneyWorld!

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