Countdown to Disney: 2 days to go!

One of the best desserts I have ever had the pleasure of trying is next up on my cravings countdown....Pineapple Bread Pudding with Vanilla Ice Cream and Bananas Foster Sauce!

There is only one word for this dessert: Heavenly! The combination of the custardy bread pudding, the slight acidity of the pineapple, the cold ice cream and the warm caramel sauce....wow, just wow!

I have found that Kona Cafe and the Kona Island Sushi Bar are typically willing to allow you to order the Pineapple Bread Pudding. So if you cannot get a reservation at Ohana' fear not, you can still enjoy the best dessert on WDW property!

Countdown to Disney: 3 days to go!

Ah the Mickey Waffle...this item has been a craving of mine since I was a little girl. A trip simply isn't complete without having a Mickey waffle!

This particular Mickey waffle comes from Sleepy Hollow at the Magic Kingdom. I discovered that these are made to order and topped with powdered sugar (and cinnamon if you'd like)! They are perfectly crispy on the outside and soft and warm inside. They have made my "must-do" list for our traditional first morning at the Magic Kingdom :)

Countdown to Disney: 4 days to go!

Number 4 on my cravings countdown is the French Onion Soup at Les Chefs de France.

I know that it might seem odd - hot soup in humid Florida? But this soup is the ultimate comfort food to me. We eat at Les Chefs de France at least twice a trip and I get the French Onion Soup every time!

It is the perfect blend of rich stock, caramelized tender onions, bread that soaks up all that flavor and tons of melty tangy cheese! Mmmmm!

Countdown to Disney: 5 days to go!

The next item on my cravings countdown is.....Chinois Chicken Salad from Wolfgang Puck Express at the Downtown Disney Marketplace.

First off, Wolfgang Puck Express is easily my favorite counter service location. In terms of variety, quality of food and value it just can't be beat! We make a point of dining here at least once a trip.

On our first trip to Wolfgang Puck Express my Mom ordered this salad. Now, I am not a salad lover. Sure, I'll eat salad and I like a really good Caesar salad, but it is not something I crave. Or at least it wasn't until I tasted this!

Crisp napa cabbage, carrots, tangy Asian honey mustard dressing, tender chicken and perfectly crunchy salty wontons? SOLD! It is a great salad, and I am very much looking forward to having it in just over a week's time.

Countdown to Disney: 6 days to go!

We continue the cravings countdown with number 6.....The Pilgrim's Feast at Liberty Tree Tavern!

We discovered Liberty Tree Tavern a few years ago and it has since become our traditional Magic Kingdom lunch spot.

I had tried the dinner and found it good, but nothing special. I'm not sure why I feel so differently about lunch, but I just adore the Pilgrim's Feast! It is pure comfort food.

I also love the atmosphere of the restaurant. Having been to Colonial Williamsburg twice I can tell you that the feeling is very authentic.

Countdown to Disney: 7 days to go!

Number 7 on my cravings countdown is the infamous.....Dole Whip!

This is easily the most refreshing and satisfying cool treat on all of Disney property!

One major bonus for this upcoming trip is that we are staying at the Polynesian Resort, which means we have very easy access to Dole Whip!

This treat is a first day tradition that has quickly become a second day tradition...and third day tradition...and well you get the picture!

Countdown to Disney: 8 days to go!

8 days and counting until The Disney Foodie goes live at WDW!

This countdown will feature the 8 items I am craving the most!

First up: The Volcano Roll from Kona Island Sushi Bar!

I could not be happier that Disney has finally made the Kona Island Sushi Bar a permanent fixture at the Polynesian Resort! We dine here at least once a trip.

My favorite roll by far is the Volcano Roll - fresh tuna, pickled vegetables, spicy mayo, shrimp salad and tempura crunch....Yum!

La Hacienda de San Angel NEWS!

Further to my last post, the DisneyParks Blog has provided additional information regarding the opening of La Hacienda de San Angel!

Soft opening is scheduled for Sept 15th!

WDW Dining will begin accepting reservations on Sept 16th, for dates AFTER Oct 15th.

From Sept 15th to Oct 15th the restaurant will operate in "soft opening" accepting walk-ups only.

More Details on new Mexico Pavilion Restaurants

Today, The Disney Parks Blog released more information about the much anticipated restaurant refurbishments at Epcot's Mexico pavilion.

For months, construction walls have hidden this new development on World Showcase Lagoon. In the past few weeks tarps have been lowered and beautiful architectural features such as a blue dome, brightly painted stucco walls and a patio extending over the water have become visible.

The dual-purpose eatery, La Cantina de San Angel and Hacienda de San Angel is slated to open in mid-September. The first of it's kind, Disney is calling this establishment a "flex" restaurant. During the day La Cantina de San Angel will serve fresh Mexican street food such as tacos with pico de gallo. The counter service location will have both outdoor and indoor seating.

In the evening, the indoor area will transform into Hacienda de San Angel, a table service location right on the shore of World Showcase Lagoon, offering spectacular views of Illuminations. The restaurant, inspired by Mexican taquerias, will offer fresh corn tortillas, grilled meats and a variety of salsas ranging from the traditional tomato to the more exotic mango or tomatillo.

With a total of about 400 seats, this transitional type of restaurant could be the future of Disney dining (rumors have been circulating that the Be Our Guest restaurant to be included in the Magic Kingdom's Fantasyland expansion will operate as a "flex" restaurant as well).

The article confirmed that Hacienda de San Angel will begin accepting reservations for Oct 15th and will be a part of the Disney Dining Plan (1 credit for most meals, 2 credits for some larger portioned shared meals). Participation in the Tables in Wonderland program has not yet been confirmed.

Here is the full update from http://disneyparks.disney.go.com/blog/2010/08/update-on-la-hacienda-de-san-angel-at-epcot/

We caught up with Richard Debler, the president of San Angel Inn LLC, and Executive Chef Ernesto Zendejas, in charge of the big changes at the Mexico Pavilion at Epcot. The all-new La Hacienda de San Angel and La Cantina de San Angel are on schedule for a mid-September opening, taking reservations for Oct. 15 and thereafter. (The first few weeks are a “soft opening” with no reservations.)

What’s going to wow guests about the new look?
The architecture resembles an old hacienda, and you’ll see the distinctive blue dome from a distance. It’s right on the water, and very eye catching. And the view – the whole building is geared to World Showcase Lagoon and the fireworks…during the day it’s great for enjoying the waterfront.

Tell us about the “flex space” idea.
We need quick-service capacity, but at the same time we want to increase table service. This space allows us during the lunch period to use a section of the dining room for quick-service guests – an air-conditioned space that will complement the terrace outside seating. So we will have 250 to 300 seats during the day; later in the afternoon La Hacienda switches to table service with 250 seats. We have a total of 400 seats.

What’s special about La Hacienda cuisine?
We’re bringing two taco specialists from one of the best taquerias in Mexico to work with us. Corn tortillas are a major component of a great Mexican meal, and all of ours will be made fresh right there every day, also for La Cantina. Salsas will be made fresh – and not just tomato salsa. We have salsas made with chipotle and Serrano peppers, tomatillos, mangos. There are unique flavors from different regions of Mexico. Cilanto, habanero, spicy flavors from Southern Mexico . . . this will be a little different than our past menus.

Any favorite menu items?
We have three or four spectacular appetizer items at La Hacienda. The trend in Mexican food is appetizers, such as mini tacos. [One that sounds especially delicious is chiles toreados y chorizitos, roasted sweet peppers with lime and sea salt and mini chorizos (pork sausage).] And I really like the skillet entrées – skillets with cuts of meat, veggies, seafood, to make your own taco. I’m still tweaking the menu!

How does La Cantina menu change?
The Cantina menu will focus on tacos with meat or chicken, properly grilled, and garnished with fresh pico de gallo. We want to create an authentic Mexican taco, something that locals would buy at the market. Less Tex-Mex, more regional authentic Mexico.

We have to talk margaritas!
La Hacienda will have a tequila ambassador on staff every day. We will feature tequila flights there like we do in La Cava [inside the Mexico pavilion]. We’ve developed a whole new line of margaritas with a mixologist from New York City.

New flavors?
The coffee margarita is one of my favorites. We wanted to incorporate a little mescal, which has more of a smoky flavor than regular tequila. The Mescal gives it a cacao flavor, almost like a cappuccino. The top sellers right now are passion fruit and lime-raspberry, but we’re going to serve a mango-blueberry-basil margarita with fresh blueberries, mango puree and mashed basil. And an orange mango fire margarita with a dash of Tabasco and chile powder and ginger liquer.

Frozen or on the rocks?
All frozen margaritas at La Cantina, on the rocks at La Hacienda.

And desserts?
[Chef Ernesto chimes in.] At La Cantina, paletas, or popsicles, with fresh fruit, such as mango with peppers. At La Hacienda, the sorbets are outstanding, like tamarind, watermelon – very tropical fruit flavors. And a sweet tamal del dulce filled with guava paste. That’s a good one for sharing!

Are La Cantina and La Hacienda on the Disney Dining Plan?
Yes, for 1 point, except for the larger entrées that are for 2 guests, they are 2 points.

Long Overdue Update!

First off, I would like to apologize for being remiss in my posting! But I have some exciting news…

In exactly 22 days this blog will go LIVE from WDW! This is my “Eating Around the World to prepare for Eating Around the World!” trip. It was booked at the last minute, as my next trip was planned for Epcot’s 15th Annual International Food & Wine Festival.

You can expect reviews from the following:

Wolfgang Puck Express
Captain Cook’s
Columbia Harbor House
Tangerine Café
Kringla Bakery
Kona Island Sushi Bar
Kona Café (Breakfast)
Les Chefs de France
California Grill
Bistro de Paris
The Wave
Via Napoli
50’s PrimeTime Cafe
Liberty Tree Tavern
Yak & Yeti
Rainforest Café

I will also be reviewing Polynesian Club Level lounge offerings!

NEWS
Via Napoli at Epcot has opened!

The new 300 seat pizzeria opened on August 5, 2010 and is currently operating for lunch and dinner daily. While dining reservations are available, online or by calling 407-WDW-DINE, they will not accept reservations until September 10th. Until then the restaurant is using a “walk-up only” system. Reviews have been very positive thus far and I look forward to trying Via Napoli in September.

Summer Menus at WDW Restaurants

On the Disney Parks Blog and on the DISboards there have been a number of discussions about seasonal menu changes at many WDW restaurants. I think this is a wonderful thing! Sure, there are certain standby items that should never leave a menu, but variety is the spice of life and I adore seeing chefs use seasonal and local products.

California Grill - Chef Brian Piasecki’s menu for summer features heirloom tomatoes, Brentwood corn (among the best corn in the world), squash blossoms and baby summer squash, Black Mission figs with Pacific salmon, and Masumoto Suncrest peaches. YUM!

Narcoossee’s – Chef Joe Wilson’s menu features Alaskan King Crab Legs, split and chilled, through August. Another new item is the grilled shrimp with Brentwood corn cakes.
The Wave – Chef Frank Brough is using a little known ingredient, the SlimCado! It is a Florida avocado that has fewer calories and a milder taste. Try it tossed with oranges, hydroponic greens and a tangy vinaigrette. The menu also features a smoked tomato bisque thickened with red lentils.

Citrico’s - Chef Phillip Ponticelli’s menu features a smoked pork belly and poached duck eggs on potato and summer truffle gratin with orange blossom honey and mustard glaze, as well as a yellow tomato gazpacho with orange-scented lump blue crab, made with local tomatoes.

Jiko – There have also been many reported changes at Jiko. With a new chef, the menu is being changed to reflect more traditional South African dishes. Currently, word has it that the Pistachio Crème Brulee is gone and has been replaced by Malva Pudding – a sweet pudding made with apricot that has a jam like spongy tecture.

Oh Canada!....Changes at Le Cellier
Walt Disney World has released the 2011 Disney Dining Plan information and much to the dismay of many, Le Cellier is in for some changes. As of March 2011, Le Cellier will require 2 table service credits for dinner. Lunch will remain 1 table service credit. This change should put Le Cellier into what Disney considers the “Signature” category. Will this result in changes to the dinner menu? I would think that the change will affect the dining reservation rate at Le Cellier, as many people feel in its current state that it is not worth 2 credits.