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When Gov. Rick Scott had good news to share last month — state unemployment had dropped to 5.2 percent — he chose to make the announcement at a growing technology company in Maitland. View the full article

The University of Central Florida has created 100 new full-time faculty positions throughout the academic colleges in one of its biggest hiring spurts in recent years. View the full article

A 23-year-old man was killed Friday morning in a shooting in a south Orange County neighborhood, officials said. View the full article

SeaWorld Orlando has updated the status of the penguin chicks born last month. View the full article

To Infinity & Beyond! | Disney Side | Disney Parks One way to go to infinity and beyond is to launch your Disney Side. http://di.sn/b03Q SUBSCRIBE: http://di.sn/q7h About Disney Parks: Now, everyone in your family can share that side of them...From:Disney ParksViews:10ratingsTime:00:31More inTravel & Events View the full article

Removal of the giant sorcerer's hat at Disney's Hollywood Studios will begin next week, Disney World officials confirmed Friday. View the full article

What ‘cool’ exhibit will soon be taking over the walls of The Disney Gallery on Main Street, U.S.A., at Disneyland park? How about Snow Queens – Art of Ice! Snow is magical. Overnight it transforms backyards into wonderlands, ponds into skating rinks, and even has the power to cancel school. Snow is nature’s pixie dust, and for so many artists, a very blank, very enchanted canvas. First published in 1844, Hans Christian Andersen’s The Snow Queen tells the tale of a beautiful yet terrifying snow sorceress. Her image has inspired generations of artists and taletellers, including Walt Disney. For years, the Disney Studio toyed with their version of Andersen’s The Snow Queen. When they transformed the young characters of Gerda and Kay into two older sisters, Anna and Elsa, “Frozen” finally began to take form. The resulting stunning artwork conceptualized snow and ice as a visual metaphor for both isolation and empowerment. By challenging fairy tale norms and creating astonishing icy imagery, Disney artists made a frozen phenomenon. In 1977, Imagineers, led by Disney Legend Marc Davis, created their own interpretation of Andersen’s icy tale with concepts for an attraction titled, The Enchanted Snow Palace. In his paintings, Davis transports viewers to a realm where a tall, slim, glittering lady made of frost and ice is queen. He depicted the attraction as a whimsical, dreamy snow kingdom where winter fairies, snowball men, and icicle princesses live and play. Now, for the first time in forever, The Enchanted Snow Palace and “Frozen” come together in The Disney Gallery. So bundle up for “Frozen” magic on your next visit. The Snow Queens – Art of Ice Exhibit Adds More ‘Frozen’ to Disneyland Park by Michelle Harker: Originally posted on the Disney Parks Blog View the full article

Last year, we introduced the “Direct Your Disney Side” project, in which our Yellow Shoes Creative Group (partnered with McGarry Bowen and Adolescent Films) worked with three tween filmmakers to bring their #DisneySide-inspired short films to life. The final short in the series, “Soar,” will appear in theaters nationwide starting today, as a part of the NCM First Look pre-show content (which will run before film previews begin). “Soar,” by 15-year-old Claire Tantzen, tells the story of a female heroine who braves many dangers and villains to rescue a boy and fly off to a happily ever after. Watch the other shorts in this series here: ‘Direct Your Disney Side’ Shorts Showcase Tween Filmmakers’ Disney Side Second Tween ‘Direct Your Disney Side’ Short Released in Theaters Third Tween-Directed ‘Direct Your Disney Side’ Short Debuts by Jennifer Fickley-Baker: Originally posted on the Disney Parks Blog View the full article

A Bowl of Comfort: Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort Just in time for chilly weather, Chef David Hutnick from Captain's Grille at Disney's Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice...From:Disney ParksViews:43023ratingsTime:02:01More inTravel & Events View the full article

Third Tween-Directed ‘Direct Your Disney Side’ Short Debuts The “Direct Your Disney Side” project, in which our Yellow Shoes Creative Group (partnered with McGarry Bowen and Adolescent Films) worked with three tween filmmakers to bring their #DisneySide...From:Disney ParksViews:13835ratingsTime:01:31More inTravel & Events View the full article

Just in time for chilly weather, Chef David Hutnick from Captain’s Grille at Disney’s Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice and fresh clams, there’s a fresh taste of the ocean in every warm bite. (Plus a little bacon for rich flavor.) Fresh seafood from around the U.S. is one of the specialties at Captain’s Grille – steamed mussels, lump crab cake, lobster roll, buttermilk-fried rock shrimp, seared tuna, blackened corvina, salmon, snow crab legs and scallops are on the menu, but carnivores will also find a Cabernet-braised short rib and pan-seared chicken on the dinner menu. Captain’s Grille is open daily for breakfast, lunch and dinner. For reservations, visit disneyworld.com/dine or visit 407-WDW-DINE. Clam Chowder Makes 6 cups Chive Oil 1/4 cup light olive oil 1/2 cup chives Clam Chowder 1/3 cup chopped bacon 1 cup diced red onion 1 cup diced celery 18 ounces chopped clams in juice 3 cups heavy cream 24 ounces (3 cups) bottled clam juice 1 cup diced white or gold potatoes 1 cup dry white wine 1 pound fresh clams, well scrubbed Bacon-Chive Biscuits 2 cups all-purpose flour 1 1/3 cups cake flour 1 tablespoon sugar 4 teaspoons baking powder 1 1/4 teaspoons salt 1/2 cup cold unsalted butter 1 cup buttermilk 1/2 cup shredded cheddar cheese 1/3 cup finely chopped fresh chives 1/4 cup cooked, crumbled bacon For chive oil: Cut chives into 1-inch pieces. Place in a fine-mesh sieve and place under very hot running water for about 3 minutes (this avoids a “grassy” flavor).Combine chives and oil in a blender. Blend on low until well combined, then blend on high for 2 minutes. Set aside to cool, then refrigerate for 24 hours. Place a fine mesh sieve over a bowl; pour chive oil into sieve. Do not press on solids; let oil drip through sieve into bowl, discarding solids.For chowder: Heat a stockpot over medium heat; add bacon, cooking until golden and beginning to crisp, about 5 minutes. Add onion and celery, stirring to combine. Cook until onion is translucent and celery softens, about 4 to 5 minutes. Add clams with their juice, stirring to combine. Add cream, clam juice, and potatoes. Simmer, uncovered, until potatoes are tender and soup has thickened slightly, about 5 to 8 minutes.Heat wine in a large sauté pan with a lid over medium-high heat until simmering. Add clams, cover pan, and cook until clams open, about 5 minutes.Serve chowder garnished with cooked whole clams and a drizzle of chive oil.For bacon-chive biscuits: Preheat oven to 350°F.Combine flour, sugar, baking powder, and salt in a large bowl. Using fingers or a pastry cutter, blend in butter until mixture resembles wet sand. Stir in buttermilk; fold in chives, cheese, and bacon, just until combined. Roll dough to 3/4-inch thickness, then use a small round cutter to cut 8 biscuits. Whisk together egg and water in a small dish. Brush tops of biscuits with egg wash.Bake until golden brown, about 8 to 10 minutes.A Bowl of Comfort: Clam Chowder from Captain’s Grille at Disney’s Yacht Club Resort by Pam Brandon: Originally posted on the Disney Parks Blog View the full article

We’re featuring one of our favorite Disneyland snacks today. But we aren’t just gonna tell you about how awesome it is; we’re giving you the recipe, too! If you haven’t had the pleasure of dining at Disneyland’s Hungry Bear Restaurant, I suggest you remedy that the very next time you can! Hungry Bear Restaurant And once you finish up a hearty lunch or dinner at this rustic spot with a view, be sure to save room for dessert. We love their individual pies… Trixie’s Pie But we can never pass up their Lemon Bumblebee Cupcake! Lemon Bumblebee Cupcake from the Hungry Bear Restaurant Cupcakes aren’t nearly as much a thing in Disneyland as they are in WDW (where we’ve devoted entire crawls to them!), but this one is exceptional! Lemon Bumblebee Cupcake — Cross Section So we were pretty excited to find this recipe — what’s not to love when there’s lemon curd involved?!? The perfect treat for the first weekend of 2015, no? Lemon Bumblebee CupcakesHungry Bear Restaurant, Disneyland Makes 16 Lemon Bumblebee Cupcakes (plus 8 extra plain cupcakes) Ingredients: Cupcakes: 1 box lemon cake mix Lemon Curd: 1 teaspoon powdered gelatin 1 tablespoon cold water 3/4 cup lemon juice 3/4 cup sugar, divided 3 large eggs 3 large egg yolks 1 tablespoon unsalted butter Honey Lemon Frosting: 3/4 cup lemon curd 1 teaspoon honey 1 cup heavy cream Garnish: candy bumblebees edible glitter Instructions:For Cupcakes: 1. Prepare cake mix cupcakes according to package directions, filling muffing cups 3/4 full with batter. 2. Remove 8 cupcakes and set aside for another use. Set 16 cupcakes aside to cool completely. For Lemon Curd: 1. Sprinkle gelatin over cold water in a small bowl; set aside. 2. Combine lemon juice and 1/2 cup of sugar in a small saucepan over medium-low heat; bring to a simmer. 3. Whisk together remaining 1/4 cup sugar, eggs, and egg yolks in a medium bowl. 4. Pour one quarter of simmering lemon-sugar mixture into egg mixture, whisking so that eggs do not cook. Pour contents of bowl back into pan with remaining lemon mixture. Continue cooking, stirring constantly for 2 minutes, until mixture thickens. 5. Remove from heat and add gelatin and butter, whisking well. 6. Strain through a fine mesh sieve into a bowl. 7. Place 3/4 cup lemon curd in a separate bowl to make frosting. Reserve the rest to use as cake filling.* For Honey Lemon Frosting: 1. Stir honey into bowl of lemon curd reserved for frosting. 2. Beat heavy cream on high speed with an electric mixer until stiff peaks form. Gently fold in honey lemon curd. Refrigerate for 2 hours. To Assemble: 1. Scoop out a small portion from the center of each cupcake using a teaspoon. 2. Place leftover lemon curd in a large plastic zip-top bag and cut a small hole in the end. Pipe approximately 2 teaspoons lemon curd into center of each cupcake. 3. Place honey lemon frosting in a separate plastic zip-top bag and cut a medium-size hole in the end. Pipe frosting onto each cupcake. 4. Garnish with candy bees and edible glitter.** That’s all there is to it! Yay! We are so excited about this one, because this cupcake is crazy cute…and anything that involves lemon curd gets high marks in the DFB snack book! Will you be making these delicious Lemon Bumblebee Cupcakes in the near future? Tell us all about it in comments below! *This step does not appear in Disney’s original recipe. However, our crafty bakers here at DFB realized it was missing and added it. **As for the Chocolate Bumblebees, we suggest that you check out Pinterest or Google for lots of ideas on making the cute critters yourself. Recipe Courtesy Disney Parks Blog Disney Food Blog Fans, be sure to check out our DFB Disney World Dining Guide e-Books! Find great deals at DFBStore.com!Also, come on over and: Subscribe to our NewsletterFollow us on TwitterBecome a Facebook FanRelated posts: Dining in Disneyland: The Hungry Bear Re-Opens with a New MenuReview: Lemon Meringue Cupcake and MORE at Disney’s Hollywood Studios!Dining in Disneyland: Caramel Apple Funnel Cake and Mango Habanero Lime Iced Tea at Hungry BearView the full article

Gay and lesbian couples in Florida can get marriage licenses on January 6 -- ending a long, litigious battle that included almost a dozen lawsuits, most of which are still before appeals courts. View the full article

Is a trip to a Disney Park on your list of goals for the new year? This photo may just inspire you to dream of a 2015 vacation at Tokyo DisneySea – this image, shot by Tom Bricker, shows the park’s Mysterious Island. GalleryDisney Parks After Dark view allThis part of the park is home to Journey to the Center of the Earth and 20,000 Leagues Under the Sea attractions, and is topped off with the mysterious Mount Prometheus volcano. What Disney Park do you hope to visit in 2015? Disney Parks After Dark: Mount Prometheus at Tokyo DisneySea by Jennifer Fickley-Baker: Originally posted on the Disney Parks Blog View the full article

Ladies' night at Shoot Straight's gun range in Casselberry was a chance for mom Annette Coleman and 22-year-old daughter Kaitlyn Coleman to spend some time together during the holidays. View the full article

For more than a decade, court records show, Scott Campbell has been victimizing women. View the full article

During standardized testing last spring, some educators at Avalon Elementary School issued an unusual edict to students: Don't flush the toilets. View the full article

Thank you, Missouri. View the full article

Cast members from Aulani, a Disney Resort & Spa, wish you and your ‘ohana and wonderful start to 2015! What are you looking forward to most this year? Tell us in the comments below! Hauʻoli Makahiki Hou from Aulani, a Disney Resort & Spa! by Tyler Slater: Originally posted on the Disney Parks Blog View the full article

A New Year's reveler, celebrating with homemade fireworks at the beach, lost his hand in an explosion just before midnight, Volusia County sheriff's deputies said. View the full article

Many people celebrate New Year's Eve with champagne and parties. View the full article

A woman is dead and her husband is in critical condition after a three-vehicle crash Wednesday in Polk County, officials said. View the full article

In 2014, we shared more artwork than ever designed just for Disney Parks Blog readers in our Desktop/Mobile wallpaper series. We’re happy to continue the tradition in the new year, and we’re happy to share this original design by artist Jeff Maurer. Be sure to check out the terms of use about using the wallpaper before you download it. Check out our complete gallery of wallpapers here. Ring In The New Year With Our First Desktop/Mobile Wallpaper Of 2015 by Jennifer Fickley-Baker: Originally posted on the Disney Parks Blog View the full article

Happy New Year! It’s hard to believe it’s already 2015. (I think that’s a sign I’m getting old.) And with every New Year, I always seem to talk about New Year Resolutions. Maybe I’ll eat better or start a workout regiment in 2015? If only I had a workout buddy like Goofy. Working out with him would be much more fun. Just look at him shooting hoops aboard Disney Cruise Line in February 2000. Here’s to year of great fun (and working out, I suppose). Vintage Walt Disney World: A Trip Aboard Disney Cruise Line by Nate Rasmussen: Originally posted on the Disney Parks Blog View the full article

Join us in welcoming back Guest Reviewer Katie Roth with a review of ‘Ohana at Disney’s Polynesian Resort. Note that this review was written before the most recent round of ‘Ohana Menu Changes. Currently the Chicken Skewer is not being served at the restaurant. Aloha! Learn About:‘Ohana Polynesian ResortDisney World Restaurants I have been staying at the Polynesian for years, but I had never eaten at ‘Ohana until last year! I know, I know…utter blasphemy! I was psyched that my husband and I decided to take an impromptu trip to Disney World AND were able to score a dinner reservation at ‘Ohana. I admit that it was I that brought my husband into the light of Disney, and I just love getting to share my favorite experiences and eats with him whenever we visit Walt Disney World. Knowing how much he loves grilled meat, I absolutely could not wait to eat here with him! To help control our excitement, we went to Tambu Lounge to temper those jitters. My husband went all out and ordered the Lapu Lapu while I went with a pineapple mojito (regular mojito with fresh pineapple chunks added). We loved our drinks and were primed for dinner Lapu Lapu! In my opinion, ‘Ohana’s location lends itself to be one of those ‘would have missed it if I didn’t know it was there’ restaurants. The location of the restaurant is on the upper terrace of the Great Ceremonial House lobby tucked away behind the Tambu Lounge. If you are in front of Kona Café then you have gone too far! As I’ve seen in the past couple of years, the easiest way to spot ‘Ohana is by the long line of people checking in for their Advance Dining Reservation (ADR) or those hopeful souls asking about a walk-in reservation. When it comes to Disney food (particularly at ‘Ohana), never leave fate to chance. Lately, I have been eating a lot less meat and more fish for health reasons. I informed the host at the check-in station that I would like a vegetarian/pescetarian meal to which he replied would be no problem. I have heard great things about the vegetarian offerings at ‘Ohana and couldn’t wait to try them out! Just remember, if you are going to make a special request like this, check in early and let them know. Once you are checked in, you will be given a buzzer and told to wait by the Tambu Lounge for your “cousin” (server) to take you to your table. If this is your first time to the restaurant, they will take you on a mini tour of the food that will be served to you. Keep in mind that this is family style, so there are no menus to meander through, and serving sizes are completely at your discretion! This is a restaurant where it is imperative to remember the mantra “pace yourself.” ‘Ohana Grill — where the magic happens! AtmosphereThe restaurant atmosphere lends to a very relaxed feel – no one likes to feel uptight or stressed when their pants are at risk of popping a button. The lighting is very dim, particularly in the aisle areas where we were seated. A large portion of the dining area is set under “huts” (thatched roofs, carved poles, mood lighting). The decorations are minimal and the colors are muted. An entire wall of the restaurant is comprised of windows that overlook the Polynesian resort, the Seven Seas Lagoon, and straight over to Cinderella Castle. This is another location that is great for watching the fireworks while dining! ‘Ohana Dining Room. I would have to say that the centerpiece of the restaurant is the large grilling station adorned with slate. It was gorgeous! Every home should have one. View of ‘Ohana Grill. And now on to the grub! EatsFirst out is the Welcome Bread, which is a pineapple coconut bread. I am saddened to report that our loaf was cold, dry, and came with ZERO butter! I remember it coming with butter the prior year, so I was a little disappointed with that. You know, because I was going to go hungry with this meal… hehe. Pineapple Coconut Bread. The salad came out shortly after the bread and was a combination of chopped romaine, passion fruit and mandarin orange chunks, and passion fruit vinaigrette. The salad had a nice tangy, fruity flavor, but it was nothing that I wanted to over-indulge in. ‘Ohana Salad. The appetizers came out around 2 minutes after the salad. Something you will learn very quickly about ‘Ohana is that they bring the food out very fast. They’re really trying to maximize their turnover, I suppose! I got a special vegetarian appetizer, which was a trio of homemade hummus dips and pita chips. Oh my gosh, these hummus dips were AH-mazing! They were packed with flavors and didn’t taste at all like the store-bought stuff. The chips were thick, flaky, and slightly oily. They tasted homemade as well and went perfectly with the hummus. My husband even snuck a few for himself. I am not kidding, I would have been happy to just eat this for my meal! Vegetarian Appetizer: Homemade Hummus and Pita Chips. The regular appetizers that were brought to us were pork potstickers and honey coriander chicken wings. The potstickers were amazing like last time (yes, okay, you caught me…I had one or two). For all of you that hail from St. Louis, these babies reminded us of toasted ravioli, but were packed with a savory pork filling inside a crispy exterior and topped with a really sweet glaze. They were perfect. The wings were sweet, savory, not spicy, had a prominent cinnamon flavor, and were cooked perfectly. Wings and Pork Pot Stickers While the appetizers were being brought out we ordered another drink; the Magical Star Cocktail. I was a little surprised when it came out because it was in a completely different glass than the picture showed in the drink book. Hmm….now that I think of it, maybe from the effects of the other two drinks we actually ordered something else? In any case, this drink was perfect for the meal! I liked it more than the previous two for sure …probably because I couldn’t taste the alcohol in this. Magic Star Cocktail. Next out were the side dishes for the meat, veggies and noodles. The veggies were a mixture of stir-fried broccoli, red bell pepper, mini corn, water chestnuts, and soy sauce. The vegetables were super crisp and the sauce was savory and (thankfully) not overly salty. The noodles were sweet, chewy, sticky, and delicious. Even though they were cold, we still enjoyed them very much. Next time I think I’m going to make a combo of the veggies, noodles, and peeled shrimp. ‘Ohana Veggies. Once all of the sides come out, the “cousins” go into full swing serving everyone skewers upon skewers of freshly grilled and marinated meats and shrimp. They also bring out two different dipping sauces to accompany the proteins; peanut and sweet ‘n sour. I left it to my husband to describe the proteins for me. The pork was very tender and was extremely flavorful from the savory marinade it was grilled in. He said the pork was best with the sweet ‘n sour sauce. He recommends using your fingers because “ain’t nobody got time for forks!” (Hmm…I think the alcohol had kicked in for him…) The beef was less savory than the pork, which led to the natural flavor profile of the beef to really come out. It was cooked to medium and is great for steak lovers. The chicken was an alternative flavor to the other meats and was a little dry (Editor’s Note: The Grilled Chicken Skewer has been discontinued from this menu.). Meat from skewers: Chicken, Pork, and Steak. The shrimp was tender, seasoned perfectly, had a great charbroiled flavor, and wasn’t “fishy.” Ohana Shrimp. I was somewhat disappointed in the vegetarian entrée. I was expecting a gorgeous display of tempura fried veggies to come out, but instead I was served what was basically the veggie side dish with the addition of tofu chunks and crispy potato wedges. Don’t get me wrong, it was delicious, I just had delusions of vegetable grandeur running through my head. Vegetarian Entree: Stir Fry Vegetables As you can see from the picture below, when you don’t pace yourself, you will look like this! Utter. Look. Of. Defeat. I couldn’t even show the picture of my husband after eating all of the meat; it was just too embarrassing. The look of defeat! Okay, so by this point the elastic band on my running shorts was stretched to the max. Going against my better judgment, I still indulged in the dessert (Bananas Foster bread pudding served with vanilla ice cream). The bread pudding is actually made from the pineapple coconut bread and is served warm with vanilla bean ice cream and a container of warm liquid gold (bananas foster rum caramel sauce with banana slices in it) on the side. Since it is self-serve, you have all of the power as to how much sauce goes on your pudding. The texture of the pudding was great with its crunchy crust and warm, tender inside. All of the flavors worked so well together and I was so thankful it wasn’t overly sweet. We wished we wouldn’t have eaten so much so that we could have enjoyed more of this!! Bread Pudding! OverallOverall, we thought that this meal was fantastic and we can’t wait to go back! Our service was great; friendly and efficient. The food was out of this world, even if it was cranked out like an assembly line. Katie works full-time as an engineer in Ohio and is currently pursuing her Master’s degree in mechanical engineering through Purdue University. Katie and her husband absolutely love everything Disney and try to work that special brand of magic into every aspect of their life including visiting Walt Disney World multiple times per year. What south seas flavors do you enjoy most at ‘Ohana? Are you looking forward to a particular taste on your next trip? Chime in now! Disney Food Blog Fans, be sure to check out our DFB Disney World Dining Guide e-Books! Find great deals at DFBStore.com!Also, come on over and: Subscribe to our NewsletterFollow us on TwitterBecome a Facebook FanRelated posts: Guest Review: ‘Ohana at Disney’s Polynesian ResortGuest Review: ‘Ohana Character Breakfast at Disney’s Polynesian ResortNews! Menu Changes at ‘Ohana in Disney’s Polynesian ResortView the full article