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Disney Quick Bites: July 28

Disney Quick Bites

Ovens are hot at Via Napoli! Three beautiful wood-burning ovens at the new restaurant in the Italy Pavilion at Epcot are ready to go. Doors open Monday for walk-ins (you can start making reservation Aug. 6 for Sept. 10 grand opening and onward).

Crazy candy apples. When you’re on vacation, a gourmet candy apple seems like the ultimate indulgence, especially when it’s covered in white-chocolate caramel apple pie or M&Ms with peanuts, walnuts or pecans. Almost too cute to eat are the “Mickey and Minnie Specialty Apples” dipped in caramel, then chocolate, then decorated with little marshmallow ears to resemble Mickey Mouse and Minnie Mouse.

Disney Chef Dee Foundoukis on “Iron Chef.” Fans of the Food Network’s “Iron Chef” competition can keep an eye out for Walt Disney World Chef Dee Foundoukis – she’s off to New York to assist Chef Cat Cora in an upcoming episode that tapes Friday. Cat is the only female Iron Chef, and Dee runs the kitchen at her Kouzzina by Cat Cora restaurant at Disney’s BoardWalk. The two chefs have worked together in the Kouzzina kitchen, and Cat obviously thinks Dee is up to the task as she battles the legendary Iron Chefs of America.

New on the menu. At Disney’s Hollywood Studios, try the veggie options at Hollywood & Vine, the twist on tiramisu at Mama Melrose’s Ristorante Italiano (it’s in a shake glass!), shrimp cocktail at 50’s Prime Time Cafe and the new pork chop creation at Hollywood Brown Derby Restaurant.

Seasonal is in. Disney chefs sure have a lot of fun in the kitchen. Starting Sunday, Chef Phillip Ponticelli’s menu at Cítricos at Disney’s Grand Floridian Resort & Spa will feature a dazzling combo of smoked pork belly and poached duck eggs on potato and summer truffle gratin with orange blossom honey and mustard glaze. (The duck eggs are from Ocoee, Fla.) Less challenging is the yellow tomato gazpacho with orange-scented lump blue crab, made with local tomatoes.

More tastes of summer. At California Grill at Disney’s Contemporary Resort, Chef Brian Piasecki’s menu for sultry summer days features heirloom tomatoes from Huron, Ohio; corn from Brentwood, Calif.; squash blossoms and baby summer squash; Black Mission figs with Pacific salmon; and Masumoto Suncrest peaches from California. Reservation, please.

Narcoossee’s summer seafood. On the menu through August at the restaurant at Disney’s Grand Floridian Resort & Spa are Alaskan King Crab Legs, split and chilled. Sip a nice Chardonnay and indulge. Or try the grilled shrimp with Brentwood corn cakes – Brentwood corn is considered among the best in the world, says Chef Joe Wilson.

What’s a SlimCado? It’s a Florida avocado (trademarked from Brooks Tropical) with a lighter taste (and fewer calories). It’s delicious tossed with oranges, hydroponic greens and a tangy vinaigrette at The Wave…of American Flavors at Disney’s Contemporary Resort. We paired it with Chef Frank Brough’s wonderful smoked tomato bisque – made without cream and butter, but brilliantly thickened with red lentils. And for a slim ending, The Wave’s no-sugar-added mini-desserts are bliss: chocolate mint mousse, fresh berries with panna cotta and vanilla bean crème brûlée. Your waistline is (mostly) intact.


  • I hear the dining plan will be completely different next year. Any idea how it will change?

  • I want one of everything hehehe

  • Kids choices everywhere need to have more veggies (cooked & fresh) & fruit choices. I feed my children well balanced meals at home & like to keep them on the same diet while on vacation so they’re not just eating junk everyday like the chicken strips & fries, pizza etc. They should have a small steak as a choice also.

  • The sweets are great @ Goofy’s, it just stinks that you can no longer use them as a snack on the dining plan like you were able to in the past. It was a trip our family looked fwd to each trip & we were very, very disappointed! 🙁 What’s w/the $1 charge/topping. It’s not fun to go to Goofy’s any longer 4 our family. Sadly, it’s a Downtown stop we will not be making any longer. (I can buy a bag of any of those toppings and put it on my pretzel rods.) Sorry, Goofy.

  • The candy apples are awesome! We always make a special trip to the Downtown Marketplace to get some. We get them at Goofy’s Candy Co. It’s so much fun choosing how you want it made and then watching them make it.

  • Please bring back the breakfast pizza that used to be at Port Orleans-Dixie Landings. It was so great!

  • You are so right about the kids’ meals on the DP. I have commented several times after vacations to customer service about the lack of variety. I always get a call or email back but nothing changes. At last this year both of my kids are on the adult plan. More money but more variety too!

  • Yum~ Disney Food Owns Me!!! Only one request, please bring back the orange fruit bar at Disney’s Animal Kingdom. I so missed it over Christmas. Hoping it will be there in September!!!

  • Where can I get the candy apples?

  • I totally agree with Mary…there needs to be better counter service iteams. After 7 days with the meal plan we are so sick of the limited choices..and don’t seem to change from year to year. Kids menu needs a huge overhull.

  • what about the disneyland resort in anaheim? the original is always the best.

  • Sounds very yummy!!!!

  • How about some new counter service items? Everything seems to be the same no matter where you go – very unimaginative, limited choices. (Tried to get the turkey sandwich – without the cranberry – at the Electric Umbrella in EPCOT, and was told it would take at least 8 minutes.) How about intalling more kiosk type places like there are at the Contemporary, but allow more customization/make to order requests?

  • So the new restaurant opens this Monday and not on the 5th like it says on the page about it on Disney World’s site?

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