food IS a theme park
Great news! Restaurant.com is offering an 80% discount on many Disney World and Orlando Restaurant gift certificates purchased through June 30th. This means you can get $25 gift certificates for $2 each! Simply use code SUMMER in the discount code box.
You can see details about Restaurant.com and check out which Disney World restaurants are included in the program on our Restaurant.com gift certificate program page.
Step 1: [Read more…]
Hidden in Coronado Springs Resort’s El Centro, between the lobby and the Casitas section of the resort, Maya Grill offers a Latin American menu in the midst of Mayan architecture.
You really do feel like you’re at the entrance to a Mayan pyramid when dining in this restaurant, and the decor — with soaring ceilings and moody lighting — is stunning. But many folks shy away from Maya Grill due to its distance from…well…just about everything.
Maya Grill sign
We arrived without a reservation, and although I could see many empty tables, we were told there would be a 45-minute wait. This was disturbing, since I think of Maya Grill to be one of the lesser-populated restaurants in Disney World. But since we were already staying at Coronado Springs (and since we had to eat here anyway so that we could cover it on the blog), we just told the hostess that we’d come back in 45 minutes, and spent the time catching up on work in our room.
When we returned, she’d [Read more…]
Join me in welcoming Maxime from the Designing Disney Blog with a fun, Disney-inspired recipe creation!
Everybody remembers that romantic moment in Lady and the Tramp with the yummy plate of spaghetti, right?
Here’s a fun, easy recipe to recreate it!
Ingredients
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 (25.5-ounce) jar fat-free tomato-and-basil pasta sauce, divided
Cooking spray
5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese
5 tablespoons chopped fresh basil
Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl.
Combine ingredients
Shape the meat mixture into 25 (1-inch) [Read more…]
Happy Summer! If you’ve been on vacation or spent a day by the pool, you may have missed some of this week’s Disney food news. We’ve gathered it here for your easy reading!
This week’s updates on Epcot’s Food and Wine Festival!
We have always updated, in-depth coverage of the 2011 Epcot Food and Wine Festival here!
Not sure whether the Disney Dining Plan is for you? What will be the best use for your DDP credits? Which restaurants are kid-friendly? Where can I get food in the middle of the night in Disney World?
You’ve got Disney dining questions! We’ve got answers! Get your guide now with our 20% off Start of Summer sale!
Order YOUR copy of the Disney Food Blog Guide to Walt Disney World Dining here — use code SUMMER at check-out to get 20% off!
Kevin Kidney
works on artistic touches inside Trader Sam’s! Amazing!
Disney Contemporary reminisces about the Concourse Steakhouse which closed in 2008.
Main Street Gazette reviews the Angus cheeseburger at Pecos Bill!
Disney Parks Blog reminisces about the Hoop-Dee-Doo Musical Revue’s long-standing home, Pioneer Hall!
All Ears reviews the recent Tables in Wonderland Illuminations Dessert Party.
4Parks1Blog.com highlights Disney Pub Crawls in a two part series. Part 1 and Part 2.
NY Times reveals a BabyCakes doughnut recipe. Try these gluten-free treats at home!
The Waldorf Astoria Orlando
is home of the award-winning Bull and Bear Steakhouse, which will host a private dinner with winemaker Eric Flanagan. Wines from the Flanagan Estate (Sonoma, California) will be featured at this exclusive dining experience. And several dishes highlighted in our recent review will be on the menu!
The Flanagan Wines dinner will include four courses of Bull and Bear cuisine paired with fabulous Flanagan wines. At this distinguished meal, Eric will introduce his first Chardonnay, which was barrel fermented in fifty percent new French Oak. The French Oak was made by Philippe Melka and sourced from a distinctive Sonoma vineyard.
Eric began his vineyard in 1999 from the ground up on Bennett Ridge in Sonoma County, producing wines that reflect the soils and climate of his Estate site. Flanagan Wines now produce 500 cases of Cabernet and 100 cases of Syrah. For more information, visit www.flanaganwines.com.
Dining Room Seating
Monday, June 27 2011, at 6:30pm
$135 per person plus tax and gratuity
Call 407-597-5409 and specifically request the Flanagan wine dinner
Welcome guest author Vikki Hurley-Schubert with a review of brunch at Palo on the Disney Wonder (Alaska Style)!
Vikki and her husband with friends!
Brunch at Palo is a must-do for us when onboard any one of the Disney Cruise Line ships. So, we were excited for our brunch while aboard the inaugural Alaskan cruise earlier this month and delighted in every morsel we tasted.
The highlight of the meal for me was the strawberry soup – I must confess, I did have two – one during brunch and one for dessert! It was a fragrant, rich, bright strawberry flavor and a rich magenta color with a minty background. It wasn’t too creamy or watery either – it tasted like fresh picked strawberries!
Strawberry Soup
Before our entrees arrived, we hit the tables of seafood, cheeses and fruit. The shrimp were cooked perfectly as were the crab legs. My husband loved the salmon, salmon mousse and cheeses. The asparagus wrapped in prosciutto were [Read more…]
Happy Start of Summer, everyone! We’re celebrating vacation season with a great discount on our critically-acclaimed guidebook to eating in Disney World. This weekend, celebrate vacation season by getting your very own Disney Food Blog Guide for 20% off the regular purchase price using code: Summer on the check-out page!
If you don’t have your Disney Food Blog Guide to Walt Disney World Dining e-Book yet, this is the time to buy. Want to help someone else plan the best possible trip to Disney World? Purchase the DFB Guide as a gift!
The Disney Food Blog’s Guide to dining in Walt Disney World features 250 full-color pages of information, planning suggestions, tips, and details about eating in Disney World, including where you can dine in Disney World 24-hours a day, where to get a self-serve Dole Whip whenever the whim strikes you, what to do when you’re late for an Advance Dining Reservation, and even where to get interesting kids’ food for your adventurous eater.
According to the Orlando Sentinel, “This comprehensive e-book is a valuable tool for both first-time visitors and Disney World veterans.”
DFB Guide Sample Page
DFB Guide Sample Page
With a 30-day money-back guarantee, your purchase is 100% risk-free! If you’re unsatisfied with the book for any reason, you can receive a refund, no questions asked. This discount will last this weekend only, so get your copy today 🙂
Don’t forget, with your purchase you will receive four e-Worksheets! These re-usable worksheets can guide you as you plan your vacation, or can serve as a great place to keep all of your important confirmation numbers, plans, and trip notes! They also have spots to note any snacks and foods you want to be sure to try!
You’ll also receive as part of your purchase an exhaustive index of Disney World Bars and Lounges, and several One-Day Dining Strategies that offer suggestions for where and what to eat in a variety of circumstances.
Have a great summer, everyone!
Dining in Disneyland columnist Heather Sievers brings back a heartwarming and tummy-pleasing story from her recent visit to Northern California…
You know the adorable scene in Pixar’s Up where Mr. Fredricksen, Russell & Dug are having a tasty treat sitting on the curb of an ice cream shop? Well guess what? That ice cream shop is a real place!
Fentons Creamery As Seen in Pixar's Up
On a recent trip to San Francisco, our good friends took us to a very special place in Oakland, California: Fentons Creamery.
Around since 1894, E.S. Fenton began his business delivering dairy products from a horse drawn wagon. Twenty-eight years later in 1922, the Fenton family opened their first soda shop and ice cream parlor. Fast forward to 2009 and they’ve got Pixar featuring them in their double Academy Award winning feature film, Up. Until our visit, I had no idea that Fentons was a “real” place.
Fentons Creamery: Oakland, CA
Our visit to Fentons took place on a Sunday night. We didn’t even arrive until after 8:00 pm. In fact, on the way there, I was wondering if our friends had even checked the hours, because what ice cream shop would be [Read more…]
Disney Food for Families columnist Erin Foster weighs in on Cars 2 Merchandise!
Back on Valentine’s Day, I was lucky enough to attend a D23 member event in New York City in conjunction with the annual Toy Fair. Attendees witnessed the unveiling of the range of toys that would be licensed for the June 24 Cars 2 film release. At the event, Disney Consumer Products Senior Vice President of Global Toys (cool title, eh?), Vince Klaseus, announced that Cars 2 would have more branded toys than any previous Disney/Pixar [Read more…]
One of my favorite steakhouses in Orlando, Bull and Bear at the Waldorf Astoria Orlando, has re-vamped their menu. It’s become, if you can believe it, even better. You can see my initial review of the Bull and Bear here, to compare notes.
Dark, luxurious, and plush. When you walk into this restaurant through the “library” of wine and the pleasant lounge, you don’t just hope for an incredible meal. You anticipate one.
Entryway
Dining Room Seating
We arrived for a tasting of the new menu and couldn’t wait to explore the new dishes. We’d been told that the chef, David Sears, wanted to expand a bit, creating dishes that one might not see on a standard steakhouse menu…
We started the meal with a bang — literally. Our first tasting plate was prefaced with a beautiful Taittinger Brut Prestige Rosé champagne. This was easily my favorite pairing of the evening — fresh, fruity, very light. What a great way to begin!
Taittinger Brut Prestige Rosé
This was paired with a rare salmon (Chef Sears flies this line-caught salmon in at the rate of just a few per week) cured with citrus and tarragon and finished with mache lettuce, pommelo, and [Read more…]
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