What CAN'T You Get in Disney Parks? | the disney food blog

What CAN’T You Get in Disney Parks?

What food items do you wish you could find at Disney Parks, but just aren’t there?

Does Epcot Need More Spanish Food...Permanently?

In other words,

What CAN’T you get to eat or drink in Disney parks?

I posed this question on facebook and twitter last week and got some really interesting answers.

Some folks wanted old-school items to return, like the cheese omelet from Electric Umbrella and those yummy character-shaped filled chocolate truffles (remember those? I liked the peanut butter ones.). But the rest of the answers were clamoring for things folks have been missing (or haven’t yet found) in Disney parks, like:

Good Maryland-style crab
Spanish food
Sweet Tea

Now THAT'S a Cheesesteak

Fondue
Philly Cheesesteak
A good gyro
A make-your-own salad bar
Good Italian food
“Decent ribs”
Mr. Pibb (only available at McDonald’s on property)
Chic-fil-a 🙂
Toblerone bars
And…everyone’s most emphatic answer…GOOD PIZZA!

Personally, I’ve got my sights set on some good Buffalo Chicken Wings, though I’ve been told I can find those at the ESPN Club on WDW’s Boardwalk.

In the meantime, I’d love to hear:

Sometimes Hershey's Just Ain't Enough...

1. What favorite items do YOU wish you could find in the parks?

2. If you’ve got an idea where folks can find any of the items listed above, please chime in! I figure, between all of us, we’ve been to every restaurant and food stop in the Disney parks. If those items are available, someone who reads this blog will know about it!

Photo credits: Spain: Joe Shlabotnik, Toblerone: Ultra, Cheesesteak: Sauce Supreme

Spotlight: Yachtsman Steakhouse

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Yachtsman Steakhouse is one of those Disney Resort restaurants that I didn’t even know was there for several years. Then one day I caught Samantha Brown on the Travel Channel eating steak at some hoity-toity restaurant during the Yacht and Beach Club “Great Hotels” special, and I knew I had to try it!

Restaurant Forum Plaque

I was lucky enough to do so during Disney’s first free dining stint several years ago. It’s now become a standard in our Disney restaurant rotation whenever we need a special treat or celebration.

Located in the Yacht Club Resort, Yachtsman Steakhouse is a high-end dinner spot with a view of Stormalong Bay. Specializing in delicious grain-fed beef steaks, the restaurant has a glass-walled butchering room where guests can actually see their steaks being prepared!

Butchering Room

Led into the restaurant past the open kitchen, guests can catch a glimpse of the dessert offerings before being seated in a dining room furnished in sturdy knotty pine, leather, and brass. If you’re lucky enough to be seated in my favorite section – the semi-circular room with plenty of window tables – be sure to take a glance upward at the simple, elegant chandelier above.

Open Kitchen

Dining Room

The View From Our Favorite Table

Chandelier

As I said, this restaurant is a permanent fixture on our “fancy places” rotation; and I will say that spots only get on that list when we know we can expect excellent service, fabulous food, and a comfortable atmosphere. We’re picky, and this place fits every one of our guidelines.

That said, there are always little changes and updates being made to the menu. Desserts are tweaked, the cheese plate is rotated, and even steak offerings can be different from time to time (we were sorely missing the boneless rib eye), but we always walk out happy. It’s like a miracle.

This evening, we ordered our dinners and were faced with the first change: weird butter. Usually, Yachtsman brings a basket of gorgeous onion and sourdough rolls along with a HUGE pat of butter topped with sea salt. Today, the butter was in a dish with oil and balsamic vinegar. Butter’s my favorite, so I was a bit concerned; but this stuff was amazing. Yes! Please add weird oil and balsamic vinegar to my butter!

Yachtsman Steakhouse Onion Rolls and Roasted Garlic

Sourdough Rolls

Butter with Olive Oil, Balsamic Vinegar, and Salt

We moved on to salad and my cheese plate. The salad was simple and elegant; the cheese plate was delicious as always. I know I owe you guys a cheese plate blog, which I’ll do soon, but for now, here’s the pic and description of the plate.

Cheese Plate

Cheese Plate Descriptions

Caesar Salad

From there, we enjoyed our entrees (…steak) and extra order of fries (what can I say? We were in the mood for fries!). My steak — the Cowboy Steak — was a bone-in rib-eye. I substituted gratin potatoes for the fried onion strips on the menu.

Cowboy Steak and Potato Gratin with White Diamond Cheddar

Yachtsman Filet with Mashed Potatoes

French Fries

At this point, you can imagine we were stuffed, so we skipped dessert. But no worries; I took a shot of the dessert tray for you!

Desserts

Here’re the specs! Enjoy!

Dinner menu here. All other menus (including wine and dessert) can be found here.

Sneak Peek at Kouzzina Menu

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Cat Cora and Mickey

*Update August 17, 2009*: Disney World has posted menus for Kouzzina!
Kouzzina Menu: Dinner
Kouzzina Menu: Breakfast
Kouzzina Menu: Dessert

You can see some photos of some new Kouzzina menu items here!

The restaurant had a “soft” opening on August 15th. Grand opening is still scheduled for September 17th.
________________________________________
Also, thanks to DisBoards poster, StepDisney, here’s another sneak peek at what might be on Kouzzina’s menu!

Appetizer:
Saganaki
Spinach Salad
Spanakopita
Goat Cheese Stuffed Grape Leafs
Vongole (clams, Sausage, Wine Broth & Garlic Croutons
Calamari & Lemons
Brick Oven Bread
Kouzzina Spread
Kouzzina Sampler

Dinner Entree:
Oak Fired Pork T-Bone
Wood Grilled Flank Steak
Fisherman’s stew
Cinnamon Stewed Chicken
Char grilled Lamb Burgers
Traditional Whole Fish
Spiced Briami (Oven roasted Veggies, Oregano & Mazithra Cheese with Orzo)
Greek Spinach Pie
Tastitsio ( Greek Lasagna)
Slow cooked lamb shank

Dessert:
Baklava
Chocolate Budino Cake
Galaktoboureko – Custard in Baked Phyllo Dough & Vanilla Praline Ice Cream
Loukamathes – Freshly made greek donut dipped in warm honey
Yogurt Sorbet with fruit & mint syrup
Greek Cookies

Thanks to @jlovely for the tip!

Campfires and S’mores? Who knew?

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That’s right. What started with an innocent campfire sing-a-long at Fort Wilderness has turned into one of the most-loved (and most unknown) activities for Disney World Resort Hotel guests — campfires, movies on the beach, and…s’mores!

Yacht and Beach Club Resorts Campfire and Smores

In addition to the original Chip & Dale campfire sing-a-long and movie at Fort Wilderness, free (yep — I said it) “movies on the beach” can be found at several resorts, including the Yacht and Beach Club Resorts, the Contemporary Resort, the Grand Floridian Resort and Spa, Saratoga Springs Resort, and All Star Music.

Movie on the Beach at Yacht and Beach Club Resorts

The best part, in my humble opinion, is that some of these include campfires! And where there are campfires, there are s’mores! You can either bring your own s’mores fixin’s or purchase a s’mores kit (around $5) at nearby refreshment stands.

Movies are shown at varying times (usually beginning between 7-9pm EST); check with the front desk of each hotel for an activities sheet, which will give dates and times of movie nights, and a listing of which movies will be showing.

Top Drink Suggestions From Readers

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Grey Goose Citron Slush and Pomegranate Kir — Photo (c) Kelly Tressler

A giant THANK YOU to everyone who made a suggestion for my next favorite drink at Disney World!

As you know, my beloved Leisure Suit has been retired, and I’ve long needed a replacement so that I can stop bugging bartenders to flip through their rolodexes.

Here are the suggestions I received, and, seeing as that Grey Goose Citron Slush was suggested 3 times, I think that’s the most serious contender!

Thank you again, and be sure to check out what everyone else recommended below (If anyone has any photos of these drinks, please let me know — I’d love to post them on the blog!):

Suggestions from Blog Comments:
Cotton-tini, T-Rex in Downtown Disney: A fruity martini poured into a glass filled with cotton candy
Octopus Juice, Coral Reef in Epcot: A Pina Colada fusion with Chambord
Grand Marnier Orange Slush, France Kiosk, World Showcase: Grand Marnier and Orange Fruit Smoothie frozen Drink Mix (Florida Natural Flavours)
Grey Goose Citron Slush, France Kiosk, World Showcase: Grey Goose Citron Vodka and Polynesian Pleasure Lemon Frozen Drink Mix (Florida Natural Flavours)
Backscratcher, Polynesian Resort: Meyer’s Rum, Light Rum, POG (passion fruit, orange, guava) Juice, Jack Daniels
Mai Tai, Polynesian Resort: Myers Dark Rum, Orange juice, Pineapple juice, Sour Mix, Lime juice, Orgeat syrup
Ultimate Long Island Iced Tea, 50’s Prime Time Cafe: Grey Goose Vodka, Hendrick’s Gin, Bacardi Rum, Patrón Citrónge Liqueur, Sweet-and-Sour, Coke
Dad’s Electric Lemonade, 50’s Prime Time Cafe: Bacardi rum, Skyy vodka, Blue Curacao, sweet and sour mix, Sprite
Strawberry Margarita, Mexico Kiosk, World Showcase
Orange Creamsicle, Contemporary Resort: Couldn’t find the actual DISNEY recipe, but others I found online included Vodka/Orange Vodka, Triple Sec, Orange Juice, and Cream or Ice Cream
Territory-tini, Territory Lounge, Wilderness Lodge: Captain Morgan, Grand Mariner, Sour mix, Splash of OJ, shake with ice

Polynesian Signature Drinks

Suggestions from Twitter:
Antioxidant Cocktail, various locations serve this, including The Wave: Finlandia Wild Berries Vodka, Chambord Black Raspberry Liqueur, Bossa Nova Açai Juice with Agave, Aloe Juice, Lychee, Freshly Squeezed Lemon Juice
PeachTree Punch, Hollywood Brown Derby: Skyy Vodka, Peach Schnapps, Orange Juice, Sprite, splash of Grenadine
Sunken Treasure, various locations–mostly Polynesian Resort and pool bars: Malibu Coconut Rum, Midori, Orange Juice, Pineapple Juice, Sprite, Blue Curacao
Backscratcher, Polynesian Resort: Meyer’s Rum, Light Rum, POG (passion fruit, orange, guava) Juice, Jack Daniels
St. Germain Cocktail, Les Chefs de France, World Showcase: champagne or dry white wine, St. Germain Elderflower Liqueur, sparkling water or club soda

Suggestions from Facebook:
Takara Plum Wine, Japan Pavilion, World Showcase
Pomegranate Kir, France Kiosk, World Showcase: sparkling wine with a shot of pomegranate liqueur
Grey Goose Citron Slush (x2), France Kiosk, World Showcase: Grey Goose Citron Vodka and Polynesian Pleasure Lemon Frozen Drink Mix (Florida Natural Flavours)
Grand Marnier Orange Slush, France Kiosk, World Showcase: Grand Marnier and Orange Fruit Smoothie frozen Drink Mix (Florida Natural Flavours)
Chocolate Mintini, Rix Lounge, Coronado Springs Resort: No recipe found

Thanks again, everyone! I’m looking forward to stumbling around Disney World for most of my trip thanks to you folks! 😉

2009 Epcot Food and Wine Festival Downloadable Guide

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The 2009 pamphlet detailing all of the Food and Wine Festival goings-on is now available for PDF download from Disney: Click Here!

The official CMS page isn’t quite updated yet, but you can see it here.

Disney Food Post Weekly Round-Up: Part II

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Here’s the second in this week’s Round-Up series! Thanks to everyone out there covering such great Disney Food topics!

Main Street Gazette bids farewell to Spoodles: Main Street Gazette designer Eric Hoffman provides a tribute to Spoodles and memories of his family’s most recent meal there.

Scott Joseph discusses Party for the Senses changes and Paradiso 37: Legendary food critic Scott Joseph gives his view on this year’s Epcot Food and Wine Festival Party for the Senses updates as well as his review of Paradiso 37.

The Orange County Register analyzes Big Thunder Ranch Barbecue menu changes in Disneyland: Scroll down through the article to catch the info about the barbecue. It follows some other interesting info about Disneyland’s recent changes and construction.

SoloFriendly recaps her trip to Tangierine Cafe: SoloFriendly reviews the very popular counter service restaurant in World Showcase’s Morocco pavilion — and explains why the name has that weird spelling!

StitchKingdom shares the new Cap’n Jack’s All-Day Menu: WDW’s Downtown Disney has added Cap’n Jack’s to its list of all-day eateries.

Disney Food Post Weekly Round-Up: Part I

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There were so many good food posts this week that we’re splitting the blog into two parts! We’ll cover the first half of the round-up today, and the second tomorrow. Onward!

etckt discusses Dining Options at Disney’s Hollywood Studios: A hearty look at restaurants in the studios, complete with etckt’s remarkable photography.

The Orlando Sentinel notes some suggestions for Cheap Eats in Disney World: Good budgeting and money-saving tips from readers, including my favorite: eat a late breakfast and schedule a late lunch to take advantage of restaurants’ lower prices.

SoloFriendly reviews the WDW Downtown Disney’s Planet Hollywood: SoloFriendly contributes two reviews this weekend (one today, one tomorrow). Here, see inside the giant globe that is Planet Hollywood!

Main Street Gazette posts a new look at Victoria and Albert’s: The Grand Floridian’s (and Disney World’s) flagship restaurant is known for its precision…until today!

Recipe: Potato & Leek Soup, Rose and Crown Dining Room

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I have every intention of using this photograph again in a blog post about soup at Disney World. (Because I. Love. Soup.) But, for now, it’s serving its purpose as your motivation to add this recipe to your dinner plans as soon as the Fall chill sets in!

The soup is so rich I could barely finish (but I persevered). You can find it at the Rose and Crown Dining Room in Epcot’s World Showcase.

I’m finding two recipes on the internet, so I’ll post both:

The most common version, which I’m finding in several locations; usually dated 2007:

Ingredients:
3 pounds Idaho potatoes
3 cups onion, diced
3 cups leeks, diced
1 TB butter
1 quart heavy cream
salt and pepper to taste

Method:
1. Bake the potatoes in a 375 degree oven for 50 minutes.
2. Saute onions and leeks in butter on low heat until clear.
3. Add heavy cream.
4. Once potatoes are done, scoop the center out with a spoon.
5. Once the heavy cream comes to a simmer, add the potatoes you scooped out.
6. Let simmer for 10 minutes, then pull off stove and puree the soup in a blender.
7. Next, strain through a fine mesh strainer. Taste and season with salt and pepper.
Cook’s Note: You must cool as soon as possible. If you cook the soup too long afte adding potatoes, the soup will come out brown.

From AllEars, dated 2008:

Makes 1 gallon, 16 8-ounce portions

Ingredients:
6 potatoes
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste

Method:
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.

Dessert Aux Chefs de France

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It’s chocolate profiterole week at the food blog! My French may be abysmal, but we get to make another quick visit today to Epcot’s Les Chefs de France with guest poster and photographer extraordinaire, James Chapman, from DisneyfotoBlog.com. Thanks for sharing, James!

Chefs de France (c)FJFuchs

“Eating a pastry at the Les Chefs de France restaurant in Epcot is an experience and pleasure far beyond simply finishing the dessert at the end of a good meal. The French pâtissier has provided an exceptional dessert menu that offers items ranging from rich chocolate delicacies, to sorbet with elephant ear and fruits, to their signature crème brulée.

Garde Manger Caramelizes Creme Brulee

Both my wife and I enjoy dark chocolate, ice cream, and fruit, so we decided to order and share two different desserts, Profiterolles au Chocolat and Assiette de Sorbets du jour et son palmier. Both were excellent, especially on a warm (hot) summer day in July, and we would highly recommend both desserts with a slight emphasis on the Profiterolles au Chocolat for those who really crave a chocolate treat!

Assiette de Sorbets du jour et son palmier

Profiterolles au Chocolat

The Garde Manger shown in the photo above plated each dessert expertly, and after watching her caramelize the crème brulée, I knew that there would be many visits to Les Chefs de France in our family’s future! Bon appetit!”

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