Disney4me

Check out this behind the scenes look inside the world of the Scarlet Knights and the creation of their Cheer On Your Disney Side Video! To read more, visit the Disney Parks Blog: http://bit.ly/1z...From:Disney ParksViews:4489ratingsTime:01:28More inTravel & Events

Set to “it's a small world” inspired music, Scarlet Knight, with the help of some of our beloved Disney Princesses, restores school spirit to a tired and dejected dance team in this video...From:Disney ParksViews:69417ratingsTime:00:31More inTravel & Events

We hope you get everything on your wish list this holiday season! Happy Holidays from Disneyland Resort! http://di.sn/i04i SUBSCRIBE: http://di.sn/q7h About Disneyland: Disneyland is where...From:Disney ParksViews:84270ratingsTime:01:05More inTravel & Events

The Miami Beach Bowl ended in a brawl, with Memphis and BYU players throwing punches after the Tigers pulled off an emotional 55-48 double overtime win. View the full article

Every Role a Starring Role - Dapper Dan Singing, dancing, playing their unique organ chimes and even riding a bicycle built for four is all part of a day in the life of a Dapper Dan! The Dapper Dans are an iconic part of the Main...From:Disney ParksViews:147781ratingsTime:02:14More inTravel & Events View the full article

Singing, dancing, playing their unique organ chimes and even riding a bicycle built for four is all part of a day in the life of a Dapper Dan! The Dapper Dans are an iconic part of the Main Street, U.S.A., experience at the Disneyland Resort. In this episode of “Every Role a Starring Role,” hear from Jim Campbell about what it is like to bring magic to our guests through song. Every Role a Starring Role – Dapper Dans of Disneyland Park by Melanie Vogel: Originally posted on the Disney Parks Blog View the full article

It’s the time of year when young faces light up like Christmas trees at Disney Parks. And as we’ve learned in our #DisneyKids video series, memories made at the Walt Disney World Resort can last a lifetime. As Christmas Day approaches, take a look at a special adventure through our parks showing why “grandkids are a reward.” For more from our #DisneyKids series, visit the posts below: #DisneyKids: First Playground Visit at Disney Parks #DisneyKids: Funniest Disney Parks Roundtable Outtakes #DisneyKids: First Mickey’s Not-So-Scary Halloween Party at Magic Kingdom Park#DisneyKids: First runDisney Race#DisneyKids: First Photo at Magic Kingdom Park#DisneyKids: Remembering Favorite Attractions at Disney Parks#DisneyKids: First Flight on Dumbo the Flying Elephant#DisneyKids: Remembering Favorite Disney Characters at Disney Parks#DisneyKids: First Pony Ride at Walt Disney World Resort#DisneyKids: First Water Slide at Walt Disney World Resort#DisneyKids: First Teacup Spin at Magic Kingdom Park#DisneyKids: First Ear Hat at Disney Parks#DisneyKids: ‘Grandkids are a Reward’ by Thomas Smith: Originally posted on the Disney Parks Blog View the full article

Grandkids Are A Reward It's the time of year when young faces light up like Christmas trees at Disney Parks. And as we've learned in our #DisneyKids video series, memories made at the Walt Disney World Resort...From:Disney ParksViews:114052ratingsTime:01:34More inTravel & Events View the full article

We have news today of a brand new private dining venue that will soon be available to Club 33 members at Disneyland. But even bigger news — the spot may eventually be available to the public as well! Will Club 33 Be Getting More Private Dining Space? 21 Royal Street, adjacent to the members-only Club 33, is set to open in 2015. The space takes its name from another address in New Orleans Square. The first rumblings that we heard about 21 Royal Street claimed that it would be a restaurant. However, Disney has notified Club 33 members via letter that the space will be used for private dining functions, and will be able to accommodate private parties for up to 16 guests. At this point, speculation is rampant about the menu and whether or not alcohol will be served in 21 Royal Street. Clearly, if the space is simply a private dining extension of Club 33, it would make sense that the menu — both food and drink — would be similar. And it’s likely that Chef Andrew Sutton will be in charge of the menu for events, since he’s now at the helm of Club 33. The space will be available for booking by Club 33 members, who will receive preference; but it may also be available for booking by the general public. Because this is a developing story, you can be sure that we’ll be keeping our ears and eyes open to bring you more information. Stay tuned to DFB for more news as we receive it! What would you think of a brand new private dining spot in Disneyland if it were open to the public? Let us know your thoughts below in comments! 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: NEW! Hot Sandwiches Debut in Magic Kingdom’s Liberty Square!New Look for Walt Disney World Private Dining MenusNews! Cinderella’s Royal Table Offers “Her Royal Highness” PackageView the full article

A few weeks ago a shared a look at the new Minnie Run Collection By Champion Athleticwear coming to the 2015 Walt Disney World Marathon Weekend. In that article, I promised a look at other items created by Disney Theme Park Merchandise for this annual event. As you will see in this story, we’ve created commemorative merchandise for every race taking place January 7-11, 2015 at Walt Disney World Resort. For the majority of the races, we will introduce apparel for both women and men including short and long sleeved shirts, jackets, Sweaty Bands, Bondi Bands, pins and vehicle magnets. The Kids Races, Family Fun Run 5K and 10K will also have vehicle magnets this year. One thing I’m most excited to see is the new limited release retail MagicBand with the runDisney logo (retail $24.95). Like all other retail MagicBands, this graphic MagicBand can be linked later making it a great gift for someone in training for a future runDisney race at Walt Disney World Resort. This year marks the 10th anniversary of Goofy’s Race and a Half Challenge. All of the merchandise for this particular race this year includes an anniversary logo. We also will be offering “I Did It” shirts for both women and men (I included a handful of options in the image above). Finally, the event team is introducing a new “In Training” line for those who want a jump start on preparing for next year’s runDisney races. These items and more will be released at Disney’s Health & Fitness Expo at ESPN Wide World of Sports Complex. The Expo will be open during the following times: Wednesday, January 7, 10 a.m. – 8 p.m.Thursday, January 8, 9 a.m. – 7 p.m.Friday, January 9, 9 a.m. – 7 p.m.Saturday, January 10, 10 a.m. – 4 p.m.New Merchandise Coming to Walt Disney World Marathon Weekend in January 2015 by Steven Miller: Originally posted on the Disney Parks Blog View the full article

Are you visiting Walt Disney World Resort this January and are looking for a few other things to check out? Here are a couple of artist showcases that made my list. January 1 – 4: Artist Larry Dotson will be on hand to kick off the New Year with special appearances and signings at Walt Disney World Resort, January 1 – 4 at Main Street Cinema in Magic Kingdom Park and January 8 – 11 at Art of Disney, Downtown Disney Marketplace. Learn more. Now – January 5: Get dolled up! Stop by Once Upon a Toy in Downtown Disney Marketplace and meet representatives from Precious Moments Dolls who will be wrapping up this season’s showcase. Learn more. January 6 – 8: Fall in love with the latest fragrance, The Essence of Norway, from Laila Inc. Fragrance Designer Geir Ness will be available for a special appearance and signing from Noon to 6 p.m., each day, at The Puffin’s Roost in the Norway Pavilion at Epcot. Learn more. January 19 – 25: Have you been waiting to meet artist Greg McCullough? Find him this month at Art of Disney, Downtown Disney Marketplace. It’s never too late to add a new piece by Greg McCullough to your collection. Learn more. We have many more events in store for you this year, so keep watching the Disney Parks Blog. Walt Disney World Event Snapshot – January 2015 by Michelle Harker: Originally posted on the Disney Parks Blog View the full article

Follow along to understand how to claim your photos associated to your MagicBand, Memory Maker card or Disney PhotoPass cards on the official My Disney PhotoPass page: http://di.sn/i03S ...From:Disney ParksViews:50014ratingsTime:02:02More inTravel & Events

We’ve been waiting and the day is finally here! We have had our first dinner at the brand new Trattoria al Forno, and we’re excited to share it with you! Trattoria Stone Medallion at the Hostess Station Trattoria al Forno replaces Kouzzina by Cat Cora, which closed in September after a 5-year run on the BoardWalk. While we have heard from some readers that they’ll miss the Greek restaurant, we are interested in seeing just how Disney goes forward bringing an Italian offering to this space. It is true that there are many Italian restaurants on Disney World property — several within walking distance of Trattoria al Forno. So it will be interesting to see how this one compares. Speaking of, let’s head in and explore a bit before we turn our attention to the food. AtmosphereWe gave you the full tour of the new restaurant last week, but we’ll show you around just a little here as well. You’ll find Trattoria al Forno tucked into Disney’s BoarkWalk, right between Seashore Sweets and the BoardWalk Pizza Window. Trattoria Entrance Step inside, and rich, earthy finishes of stone and wood greet you. Directly ahead, the bank of wine coolers hints to you the large role that vino plays in the menu. Entrata As was the case in the restaurant’s previous lives — before it was Kouzzina, the Mediterranean-leaning Spoodles occupied the spot — the exhibition kitchen has always been the main focus of the dining room. That continues with Trattoria al Forno. Wide Shot of the Trattoria Kitchen And it is this detail that makes the backstory of the space a little thin. As it goes, Trattoria al Forno is a family-owned restaurant that has been on the BoardWalk for years. Originally, the family owned a boardinghouse and a restaurant, but over time, the restaurant has grown. Kitchen With its growth, it has expanded down the BoardWalk, taking in one room after another — but they all face the beautiful exhibition kitchen. Perhaps the kitchen grew, too. This is one of the most extensive “on stage” kitchens that you’ll find at Disney World. It seems that just about everything takes place in front of guests, and finishes and equipment are part of the decor. Check out the bright red meat slicer, which will be used to slice some paper-thin charcuterie a little later on in our story. (By the way, in the background of this picture you’ll see Chef Dee Foundoukis, who arrived here to head the kitchen for Cat Cora at Kouzzina and has apparently stayed on with Trattoria al Forno. So for those who are chef-watchers at Disney World, that may be an interesting tidbit.) Meat Slicer and Chef Dee! But let’s get back to the theme. To convey the progression, you see slight changes throughout the space from “room” to “room.” The restaurant’s original dining room is the Cucina, a warm, casual spot that has the feel of an eat-in kitchen. Kitchen from the Cucina, the Restaurant’s First Dining Room At some point, the family must have decided to glam things up a bit and build a more upscale dining room, and the Sala de Pranzo came into being. You know you’ve arrived in the formal dining room from cues like the crystal chandeliers overhead and the large display of silver and glassware along the back wall. Sala da Pranzo Still, business continued to boom, so a living room area, the Salotto, was converted to the restaurant’s third dining room. Seating in the Salotto Finally, guests may also find themselves in the Taverna. According to the story, this secluded area represents the restaurant’s origins and still retains the feel of a cozy inn restaurant. (Guests who dined at Kouzzina will recognize this as the former “Coranation” Room, an area used for Chef’s Table dining.) The Taverna Throughout the space, the seating is comfortable, and finishes are rich and refined. There is a mismatched sense to the furnishings, but it doesn’t really intrude on your consciousness. Overall, the theme here is conveyed in subtle fashion. Seating — Looking Back Across the Rooms We had dinner at Trattoria al Forno on opening night, and the restaurant was full throughout our time there. Even at capacity, however, it never seemed loud or uncomfortable. Shocking, since the previous restaurants in this space — Kouzzina and Spoodles — were well known for sound carrying and bouncing off the walls. A Full House on Opening Night! Speaking of dinner, let’s get to it. EatsWhen we sat down to order at Trattoria al Forno, we found the menu to be a curious mix. Based on pricing alone, you quickly understand that this is not a signature dining experience. (And be happy about that; your wallet will most certainly thank you.) Trattoria al Forno Logo on Brand-New Coasters However, Chef Dee and her talented crew still seem to be doing something special here. Remember that bank of wine coolers in the waiting area? There’s a good reason for that emphasis right up front. Trattoria al Forno features a wine list comprised completely of Italian wines. Wine List Cover And the list of offerings was impressively extensive. More than 60 bottles represent the major wine regions of Italy. And on the night that we visited, there were over 30 wines available by the glass or quartino. Wines Available by the Glass or Quartino In addition, guests who are looking to learn (or who just enjoy a little variety) can choose from a full list of Wine Flights. Wine Flights If your tastes do not run to wine, there are other interesting options as well. Choose from a list of Specialty Cocktails, or try one of three Grappas on offer. If you’re interested in exploring Italian Beer, there are also some enticing options on that front, including larger bottles for sharing. Beverage Menu — Click to Enlarge The Dinner Menu is rather small in scale, taking only one page for Appetizers, Pizzas, and Entrees. We found there to be a good mix of familiar dishes, but there were also a couple of things that we were less familiar with. You’ll see the whole fish made it over from Kouzzina. Dinner Menu — Click to Enlarge Because my friend isn’t much of a wine drinker, I opted for a quartino of the Cantine Dei Rosso di Montepulciano, a Tuscan Red. It was the perfect medium-bodied wine to sip before our food arrived and throughout my meal. The quartino, about a glass and a half of wine, was exactly the right amount as well. Quartino of Wine After we ordered, our server brought to the table a small loaf of Ciabatta Bread, wrapped in paper and still warm from the oven. This might be a good time to mention that each table includes a stand in the middle for placing shared dishes. Beneath the stand was a stack of bread plates that we also used to share the various courses. We used the stand at least three separate times during the course of our meal. Ciabatta There were small cans of Tuscan Olive Oil on the tables, but no dishes to pour the olive into, so I added a little to my bread plate. Our server instructed us to pull apart the bread in rustic fashion. No butter came with the bread automatically, but we saw a table nearby with some, so I’m assuming that you could have it if you asked. I also noted at this point the absence of salt and pepper on the table — something I missed, since I usually add fresh ground pepper to my olive oil. This is a carryover from Kouzzina. I once asked at Kouzzina if I could get a salt shaker, since my Greek Lasagna was utterly tasteless, and was told by my server that the Chef didn’t want salt and pepper on the table as the food should have come out perfectly spiced. So bring your own salt and pepper packets, folks. Ciabatta The bread was fresh however, and the olive oil was extremely flavorful. We decided to begin our meal with the Grilled Treviso. I’ll be honest: I had to Google it. I quickly learned that Treviso is a type of Radicchio, but its long, tapered shape is more in line with what we think of as Endive. I was excited to try it. It’s a winter vegetable, so I appreciated that nod to the use of seasonal ingredients. Grilled Treviso with Gorgonzola Dolce and Pistachio Gremolata The Treviso was pleasantly smokey and charred, and was served with Gorgonzola Dolce and Pistachio Gremolata. The flavors were amazing, with the Gremolata cutting through the richness of the Gorgonzola. This was a dish that I didn’t particularly want to share. In fact, I think it was my favorite of the night. Grilled Treviso with Gorgonzola Dolce and Pistachio Gremolata Next, we decided to share the Thin-Sliced Italian Cured Meats. They’re served with House-Pickled Peppers, Olives, and Caponata. Thin-Sliced Italian Cured Meats with House-Pickled Peppers, Olives, and Caponata The menu doesn’t specifically name the meats that you can expect; I’m assuming this allows the chef to change the offerings depending on what’s available. Thin-Sliced Italian Cured Meats with House-Pickled Peppers, Olives, and Caponata — Up Close Our plate included Prosciutto, Soppressata, Bresaola, and Coppa. Thin-Sliced Italian Cured Meats with House-Pickled Peppers, Olives, and Caponata — Different Angle The meats were delicious and I enjoyed trying the different varieties and noting the differences in each. We also enjoyed the accompaniments, especially the freshly-prepared Caponata and the Olives. I think I would enjoy the platter more if it included an assortment of Italian cheese as well. Caponata, Pickled Peppers, and Olives — Up Close Next, we sampled the Truffle Cream Pizza. Doesn’t the name just sound amazing? The White Pizza includes three cheeses — Asiago, Pecorino, and Fontina. Truffle Cream Pizza The Truffle Flavor was very subtle. It may have been because we had just sampled the strongly flavored meats. Overall, I wanted a little more truffle, but the crust was tender and the cheese complemented the truffle flavor nicely. I always love the nutty flavors of Asiago and Pecorino, which marry so well with the creamy Fontina. Truffle Cream Pizza — Up Close This is a great time to mention something we observed during the meal. Trattoria al Forno isn’t really being marketed as a small plates spot, but I think you could easily enjoy it this way. Because we were both eager to taste each dish and offer an opinion, we basically split everything. The dishes that we chose and the addition of those bread plates that were already on the table made this very easy to do. There were so many other things we wanted to try! But there was only so much room on the table and in our stomachs. On to entrees…on our first visit, we thought we’d stick with a couple of more traditional dishes to gauge how they executed the classics. First up, a DFB favorite — Chicken Breast alla Parmigiana. The first thing to note was the huge portion. Although the Chicken Breast was pounded flat, making it appear larger, it was still a big portion. Chicken Breast alla Parmigiana The Chicken was juicy and well seasoned with a crisp breading. We enjoyed the Fresh Marinara as well. Chicken Breast alla Parmigiana If the dish had a weak component, it was the Tagliatelle served on the side. It was a very lightly tossed in sauce; in fact, I could barely taste it. It’s nothing that couldn’t have been corrected by asking for a little side of sauce, however. Chicken Breast alla Parmigiana We were also intrigued by another fun take on a traditional dish — the Polpetta Gigante. The Giant Meatball is served on a bed of three Ricotta Cannelloni, and the dish is smothered in Fresh Marinara. The sauce itself had a little zip to it. I tasted the sauce on the chicken and then this one, and they did seem to be different. The tomato sauce on the chicken had more of a fresh tomato flavor and much less spice. Polpetta Gigante — Giant Meatball with Ricotta Cannelloni and Marinara We cut into the meatball to check it out, and were surprised to see that there was a lot of green inside! I discussed the meatball at length with our awesome server, Ryan. He said that it was All-Beef, and that the green was finely chopped Spinach, which lent some moisture to the meat mix. This is especially important, he commented, because the meatballs are cooked at high heat. I’m assuming that they’re prepared in the wood-fired oven. I’ll also note that the meatball was well seasoned, and was actually quite spicy. I tasted the sauce separately from the meat to see if I was just picking up the spice from the marinara, but it was definitely the meatball. I loved it — but it may give pause to someone who isn’t a fan of spicy foods. Polpetto Gigante — Inside The meatball is served on a bed of Ricotta Canneloni. The rolled pasta was simple but delicious. Ricotta Cannelloni — Cross Section Next, it was time to move onto something sweet, and we took our time poring over the Dessert Menu. There are some very interesting Digestifs and Liqueurs. Dessert Menu — Click to Enlarge We were also both impressed with the Espresso and Coffee Offerings. The desserts themselves seemed to represent a good balance again of traditional with some surprises thrown in for good measure. Dessert Menu — Click to Enlarge We settled on a Press Pot of Coffee to share. It was incredibly good, and the perfect ending to our meal. Press Pot of Coffee We decided to sample three of the eight desserts. We started with Tiramisù. The classic dessert was extremely light in flavor and texture. Tiramisù The Mascarpone was very lightly sweetened and the Ladyfingers used as the cake component were soaked with Espresso, but the recipe seems to be devoid of any alcohol. I missed the little punch that the customary dark rum or Kahlúa gives the mix, but it was still quite good. Tiramisù — Up Close Next, we tried the Signature Dessert — Bomboloni. Traditionally, Bomboloni are filled, but in this case, the light, egg-shaped doughnuts are served with Dark Chocolate Sauce and Vanilla Gelato instead. Signature Dessert Bomboloni with Dark Chocolate served with Vanilla Gelato While they were good, I think I would have enjoyed more sauce with them, and the portion was quite small. Still, the idea of doughnuts and ice cream is a good one. Bomboloni with Vanilla Gelato — Up Close Finally, we were intrigued by the Spaghetti Gelato and Meatballs. After asking exactly what it was we decided to give it a try, too. This one is pretty basic — Vanilla Gelato is put through a machine to resemble Spaghetti, and is topped with Raspberry Coulis. Raspberries are rolled in some type of fine crumb (pistachio?) to resemble Meatballs. Pretty similar to the kids’ dessert cupcake concept over at Mama Melrose. “Spaghetti” Gelato and “Meatballs” It was fun and fresh, and the Gelato and Press Pot Coffee pairing was a match made in heaven. But I would skip this one if you’re an adult. Tweens or kiddos who’d like to order something from the grown-up menu might get a kick out of it, however. I think the next time I want Gelato, I’ll stick to the Affogato al Caffe or the Spoonful of Gelato. With all of the terrific gelato options on the menu, I think they should go with a sampler of two or three flavors. “Spaghetti” Gelato and “Meatballs” — Up Close And with that, it was time to wrap up dinner and walk a bit of that food off at Epcot. OverallMuch has been made of the fact that Trattoria al Forno is another Italian restaurant in a sea of similar eateries at Disney, but I think there is a distinction to be made here. To begin, there are some truly interesting things going on with the menu. I was pretty impressed with the wine list, stocked exclusively with wines from all over Italy. But in addition, the assortment of Grappas, Italian Beer, and really interesting Italian Liqueurs and coffees took the experience to another level. As such, the closest comparisons here would be Tutto Gusto and Tutto Italia in Epcot’s Italy pavilion, and Il Mulino in the Swan Resort. I think the menu also represents a good balance. This is Italian, and people will expect there to be certain standard dishes — especially at Disney World. Chef Dee has balanced that expectation against offering some more interesting options. I am very excited to see where the menu goes from here, and how it is tweaked in the long run. And speaking of the long run, that’s the expectation for Trattoria al Forno. We had the opportunity to speak briefly to Chef Dee during dinner, and she’s very excited about the restaurant and its long term prospects. After all, there is a reason that Italian cuisine is so popular. It is at once comforting and unexpected. I think that sums up what we are seeing here perfectly. Finally, I want to mention that we had seriously great service. Our server, Ryan, was relaxed, funny, and very knowledgeable about the menu. I must have asked a hundred questions about the food and wine, and he was prepared to answer every one. It seemed clear to me from chatting with him and other members of the staff that they’re very excited about the new direction the restaurant is taking. Will you be dining at Trattoria al Forno in the near future? Leave us a comment and share with us your thoughts! 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: First Look! Trattoria al Forno to Replace Kouzzina by Cat Cora on Disney World’s BoardWalkSneak Peek and Review: Trattoria al Forno Breakfast at Disney’s BoardWalkFirst Look! Photo Tour: Trattoria al Forno at Disney’s BoardWalk InnView the full article

If you’re planning an upcoming Disney World trip, we have a FIRST LOOK at the new Trattoria al Forno restaurant at BoardWalk Inn resort! Charcuterie at Trattoria al Forno And you can now book a character dinner at Tusker House in the Animal Kingdom! Yes, all three meals will be hosted by Disney characters as of March 8, 2015!! Headed to Disneyland for the holidays? Well, we have some recommended snacks for you! While there, we suggest sampling a NEW churro ice cream sandwich while strolling through Downtown Disney. Or any of the other spectacular seasonal treats lining the bakery cases! Craving more news? Dig in below — just click on the links! Disney Food NewsTake a first look at the NEW Trattoria al Forno restaurant at Disney’s BoardWalk Inn resort!Tusker House at Disney’s Animal Kingdom will begin offering character dining at dinner in March 2015!BoardWalk Bakery has a new Strawberry Cheesecake Holiday cupcake!Churro Ice Cream Sandwiches debut at Downtown Disney Anaheim!New seasonal treats in the bakery cases at Jolly Holiday Bakery in Disneyland! Check out all the latest Disney Food News — even the stuff we don’t mention in posts on the blog! — on our Disney Food News Pin Board, including restaurant closures, and more! We’ve got all the latest for you, so check it out before you go. DFB Reader FindsIf you find a fun new food — or other edible awesomeness — in or from Disney, share a photo with us on facebook or twitter so we can add it to our DFB Reader Finds each Sunday! It’s time for some cake!! Carrie, our cake guru, shared a Fozzie Bear cake that she enjoyed while dining at the California Grill. Fozzie Bear!! And here’s a homemade Olaf from Facebook Friend Samantha. Love! Olaf!! Do you have a favorite find? Share your Disney food photos! Last Minute Holiday Gift!! DFB e-Book Gift CertificatesOur popular Disney Food Blog Guide to Walt Disney World Dining and our full assortment of Specialty and Snack Guide e-Books make great gifts for friends or family members planning a trip to Walt Disney World! Give the gift of a great Disney World trip! Give the Gift of Delicious Fun This Year with DFB e-Book Gift Certificates!Give Them the Gift of Savings and Expert Advice! And now it’s easy to give the gift of dining planning through our Disney Food Blog e-Book Gift Certificates! It’s a piece of cake to do — simply: 1. Purchase a gift certificate 2. Either print & give the details to the recipient, OR email the details to the lucky Disney fan! Don’t let your friends and family go to Disney World unprepared. Our full line of e-books will ensure that your loved ones will get the biggest bang for their dining buck in Walt Disney World! And here’s even more reason to act now — all gift certificates include a 2015 DFB Guide to Walt Disney World Dining pre-order, with the 2014 DFB Guide download free when the coupon is redeemed! So you can get started with your planning right away, with the most up-to-date information delivered to you as soon as it’s published! Gift Certificate DiscountsGift Certificate – DFB “Everything” Bundle: Our most popular Bundle, this collection includes all of our critically acclaimed e-book titles, including our Food & Wine and Holiday Guides. And by using code LASTMINUTE at check out, you’ll get an extra $10 off the already highly discounted purchase price. DFB Everything Bundle Gift Certificate Gift Certificate – DFB Guide and Snacks Bundle: Give them the gift of Disney snacks! This bundle includes everything they need for snacking through all four Walt Disney World Parks, in addition to our comprehensive DFB Guide! Receive $6 off the already discounted price with code LASTMINUTE! The DFB Snacks Bundle Gift Certificate Gift Certificate – DFB Guide to Walt Disney World Dining: THE Guide to all things food related in Walt Disney World. Receive our deepest discount at $5 off with code LASTMINUTE! The DFB Guide Gift Certificate With a 100% money-back guarantee, you have nothing to lose! Happy Holidays!Santa Mickey Nutcracker On to the Round-Up!Mickey Fix showcases a Santa Mickey Nutcracker. Makes a great addition to your holiday decorations! Walt Disney World for Grown Ups shares information on using Apple Pay at the Walt Disney World resort. Available to use at counter service restaurants, lounges, bars, and more! Disney Parks Blog highlights the new gingerbread house at the Grand Californian Hotel in Disneyland. Stop by for a treat or beverage! Stuff from the Park shares vintage photos of the Tahitian Terrace in Disneyland. Imaginerding takes a look back at the Gulf Coast Room at Disney World’s Contemporary Resort. A great look at a 1970s dining location! South Milwaukee Now shares delectable dining photos from a recent Walt Disney World trip. Yum! 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: Disney Food Post Round-Up: December 7, 2014Disney Food Post Round-Up: December 14, 2014Disney Food Post Round-Up: December 15, 2013View the full article

Today, join me in welcoming guest author Gigi M. for a unique teen perspective on Disney World’s restaurants! You might be wondering “What are good restaurants to take my teen to at Walt Disney World”? Well, that certainly depends on your child’s personality and his or her attitude toward going to Disney World. Below, I’ve listed several “types” of teen, followed by what restaurants might be enjoyed by that type of person. I’d love to hear what you think! What restaurants does your teen love? Child at heart, very excited to do the traditional things on your vacationCinderella’s Royal Table, Chef Mickey’s, Be Our Guest Restaurant, Sunshine Tree Terrace, The Plaza Restaurant, Tony’s Town Square Restaurant, The Crystal Palace, Aloha Isle, Coral Reef Restaurant, Pizza Planet Arcade, 50’s Prime Time Café, Toluca Legs Turkey Co., Hollywood & Vine, Tusker House Restaurant, ‘Ohana, Chef Mickey’s, Gaston’s Tavern, and Whispering Canyon Café. The Beast is Cool Dole Whips Not quite interested in children’s activities, would rather go to a more “grown up” restaurantJiko, Artist Point, Tony’s Town Square Restaurant, Columbia Harbour House, Liberty Tree Tavern, ‘Ohana (dinner), Biergarten Restaurant, Kabuki Café, La Hacienda de San Angel, Les Chefs de France, Mama Melrose’s Ristorante Italiano, and The Hollywood Brown Derby. Into all things nerd/geek.Sci-Fi Dine-In Theater Restaurant, Pizza Planet Arcade, 50’s Prime Time Café, Nine Dragons Restaurant, Coral Reef Restaurant, Les Chefs de France, Biergarten Restaurant, Restaurantosaurus, Pizzafari, Rainforest Café, and T-Rex Cafe. Princess! (need I say more?)Be Our Guest Restaurant, Cinderella’s Royal Table, Cheshire Café, Akershus Royal Banquet Hall, 1900 Park Fare, and Garden View Tea Room. Cinderella’s Royal Table is fun for teens too! Gourmet Cupcakes at Cheshire Cafe are Awesome Space Ranger, Wilderness Adventurer, or Sports Fan (steps away from “typical things” and enjoys more adventure)Casey’s Corner, Cosmic Ray’s Starlight Café, Pizza Planet Arcade, The Lunching Pad, Electric Umbrella, Backlot Express, Sci-Fi Dine-In Theater Restaurant, Yak & Yeti, Rainforest Café, Whispering Canyon Café, Avalunch, Coral Reef Restaurant. Now it’s your turn! What’s your teen’s “type,” and what are his or her favorite Disney restaurants? Let us know in the comments below! 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: Disney Food for Families: 10 Tips for Dining with Teens at Walt Disney WorldWhat Are Your Favorite Disney World Hotel Restaurants?Nominate Your Favorite Disney Restaurants for a 2011 DFB Choice Award!View the full article

Whether you need something to add a little Holiday cheer to gift wrapping, or you’re looking for the perfect after dinner drink for your Christmas party this weekend, I totally think you should give this Christmas Cookie Cocktail a try. Served on Disney Cruise Line ships during the holidays, we think it’s a great way to kick up the festivities just a little! It’s like the best grown up milkshake, ever! And it has all the cozy, delicious flavors of the season — cream, coffee, and the cooling flavor of peppermint. Disney Cruise Line’s Christmas Cookie Cocktail Check it out! Disney Cruise Line’s Christmas Cookie CocktailMakes One Cocktail Ingredients:1 ounce Baileys Irish Cream 1 ounce Kahlua Coffee Liqueur 1 ounce peppermint schnapps Vanilla ice cream Chocolate sauce Whipped cream Cookie shavings Instructions: Blend Baileys, Kahlua, peppermint schnapps, and ice cream. Layer bottom of catalina glass with chocolate sauce. Pour drink and top with whipped cream and cookie shavings. That’s it — simple, easy, to the point — and delicious! Will you be whipping up a recipe of this Christmas Cookie in a glass? Leave a comment and tell us your thoughts! Recipe Source: 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: Disney Recipe (and Happy Hour!): Monorail Drinks from Top of the World Restaurant at Disney’s Contemporary ResortDIY Disney Recipe: Elderflower CocktailFriday Happy Hour: Animal Kingdom’s Dawa BarView the full article

Trattoria al Forno at Disney’s BoardWalk Inn is officially open for business, and we’ve enjoyed our first dinner there! Trattoria al Forno at Disney’s Boardwalk The restaurant began serving breakfast and dinner yesterday to a packed house (see our Trattoria breakfast menu review here). When we left late last night, the waiting area was standing room only! We’ll have a review of all of the dishes we tried this first time out on Monday; but in the meantime, we wanted to give you a look around the newly remodeled space. Thanks to our friend Mealtrip for bringing his fabulous photography back to the blog in this post! Trattoria al Forno at Disney’s BoardWalkTrattoria al Forno occupies the space that was previously Spoodles, and most recently the home of Kouzzina by Cat Cora. Many Disney food fans were sorry to see the Greek-themed restaurant close. Trattoria al Forno Entrance Now, Disney takes the space back to its original roots with a “family Italian restaurant” that has grown in its physical space and has evolved in its culinary approach over time. Trattoria Sign at the Hostess Station While the dining room of Kouzzina was open, basically occupying one large room, the Trattoria designers claim you’ll see smaller rooms as you travel the length of Trattoria al Forno, with subtle differences in decor signaling your progression from one room to the other. The backstory of the restaurant holds that an Italian family ran a modest tavern and boarding house on the boardwalk, which expanded over the years into a popular restaurant. As the restaurant was growing, boardinghouse rooms were converted into additional dining spaces – each family generation adding their own touches to the menu and the restaurant’s design. Now, in all honesty, the overall space is pretty much the same general area that it was when the restaurant was Kouzzina. There’s an entryway and waiting room, a big dining room (which Trattoria has outfitted with brick columns to indicate said “rooms”), and an open kitchen. The room used in the past as a private dining room has been included as a general dining area, but that’s pretty much the only completely separate dining room in the place. But we can chat more about that later. Let’s get inside! Beginning in the Entrata, or entrance, the space has been overhauled to create a warm but open area with minimal detail. No more Cat Cora cookbooks or merchandise. Just a wine “wall,” very little seating, and a hostess podium. Entrata Stone, wood, and warm lighting accent the space. Framed wall hangings give it that “family Italian” restaurant feel. You know the deal. Seating While You Wait It’s very comfortable when it’s not crowded. While we didn’t have to wait long for our 5 PM advance dining reservation, the seating area was inviting. Waiting Area Once your party is called, you’ll travel through frosted glass doors to your table. The open kitchen remains the restaurant’s main focal point. Wide Shot of the Trattoria Kitchen Kitchen Here, you can see the open oven, which serves to anchor the Cucina portion of the restaurant. This is Trattoria’s first dining area, and offers a casual, “eat-in kitchen” vibe. Forno Up Close Kitchen from the Cucina, the Restaurant’s First Dining Room Beyond the more casual Cucina, you travel into the slightly more opulent Sala da Pranzo, or formal dining room. The space is marked with soaring ceilings above. Sala da Pranzo This area is beautiful, but you can definitely see that the “multiple dining rooms” suggestion is pretty much in name only when it comes to the main area of the restaurant. Those brick columns are the only indication that you’re in a separate part of the restaurant. Though, I suppose they could pull those curtains across and separate the areas that way? A la a hotel conference room? Seating in the Sala da Pranzo looking back to Cucina While there is some distinction to each area if you are reeeeally paying attention, the seating itself is fairly similar throughout the dining room. There are some differences, however. These tall-backed chairs seemed to be reserved for the Sala da Pranzo. Seating in the Sala da Pranzo looking back to the Cucina Crystal chandeliers with a slightly modern feel provide soft light in this central area, and the back wall is lined with a huge display of silver, glassware, and china. Vaulted Ceilings in the Sala da Pranzo Decor — Sala da Pranzo Chairs and banquettes are substantial and are comfortably upholstered with padding. Most of the tables offer a rich wood finish; a few light colored tables punctuate the space. Seating — Sala da Pranzo Close Up of Sala da Pranzo Seating Beyond the Sala de Pranzo, you come to the Salotto. Here, you’re in a comfortable living room setting, converted for diners to eat in the growing restaurant. I loved the chairs in this area! Seating in the Salotto Seating — Looking Back Across the Rooms And the round banquettes looked pretty cozy. Round Banquette in the Salotto Finally, you come to the Taverna area, the most secluded of the dining areas. It’s actually separated from the other three by a door. In previous lives of the space, this area was used for smaller functions or private dining as I mentioned previously. But at Trattoria, it will be utilized as regular dining space. Taverna Seating The Taverna Now, we’ll have a full review for you on Monday of aaaaaallllllll of the food we ate last night…but I had to give you a sneak peek! Charcuterie Giant Meatball Tiramisu MORE TO COME!! And that’s a wrap! We’ll be sharing with you lots more pics of our dining experience in just a little bit, but we hope you’ve enjoyed this first look at Disney’s newest restaurant! What do you think of Trattoria al Forno’s decor and atmosphere? Leave a comment and tell us if you’re excited to dine here! 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: News: Opening Day, Reservation Date, and Menu for Trattoria al Forno on Disney’s BoardWalkFirst Look! Trattoria al Forno to Replace Kouzzina by Cat Cora on Disney World’s BoardWalkSneak Peek and Review: Trattoria al Forno Breakfast at Disney’s BoardWalkView the full article

For more than 30 years, Walt Disney World Resort has been collecting the tossed coins and donating the money to local nonprofit organizations that help children in need. Recently, Disney donated...From:Disney ParksViews:5188135ratingsTime:01:02More inTravel & Events

Inspired by the Haunted Mansion at Walt Disney World Resort and the folk lore that Tiger Stadium, Death Valley, is haunted, the Louisiana State University cheer and dance teams showed their...From:Disney ParksViews:290325ratingsTime:00:31More inTravel & Events

Inspired by the Haunted Mansion at Walt Disney World Resort and the folk lore that Tiger Stadium, Death Valley, is haunted, the Louisiana State University cheer and dance teams showed their...From:Disney ParksViews:270520ratingsTime:01:32More inTravel & Events

Christmas Day is still a week away, but today you're going behind the scenes with some of the stars taking part in “Disney Parks Frozen Christmas Celebration” as they share their holiday...From:Disney ParksViews:12000179ratingsTime:02:38More inTravel & Events

While an exclusive meal at the Chef’s Table at Victoria & Albert’s is a unique experience, the main dining room exudes romance. This week, guest author Michelle Buchecker reviews this table service restaurant at Disney’s Grand Floridian Resort. Learn About:Victoria and Albert’s Restaurant Grand FloridianDisney World Restaurants Located on the second floor in the main building of the Grand Floridian Resort, Victoria and Albert’s puts the “fine” in “fine dining”. This table-service restaurant has won many awards and accolades for its fine food and superb service. The restaurant is divided into three seating areas: Main Dining room, Queen Victoria’s room, and Chefs Table. The Chefs table is in the kitchen. There is only 1 table and it often books well in advance. The Queen Victoria room seats 8 people and has only 1 seating a night. The 8 people may be all 1 party or 4 parties of 2 people or whatever ends up being reserved. But once they hit 8 people they close reservations. Victoria and Albert’s Entrance The main dining room (where we dined) has about 20 tables and has 2 seatings per night. This is a prix fixe meal for $135. A wine pairing is an extra $65. In addition, the menu will have “upcharge” items, which I will mention in the details below. Victoria and Albert’s Seating The dress code is jacket and dress pants for men, and nice dress or pants for women. Ties are optional. We did see 1 family where the 2 men were dressed in tuxes and the woman was in a long cocktail dress. Most women were in nice dresses or skirts, but I did see one lady who was more casually dressed. Our reservation was for 5:15PM on a Friday night. We arrived about 5:00PM and the doors were still locked. There were several other couples seated in the lounge area that is shared by Victoria and Albert’s and Citricos. Shortly after, a hostess came and asked people their names and escorted them into the restaurant based on their reservation time. Reservations are staggered, my guess is to not overwhelm the staff all at once. At about 5:10 we were escorted in and shown our table. AtmosphereAs you enter the restaurant there is a table with several bottles of expensive liqueurs and a huge pink “rock” of Himalayan sea salt. Victoria and Albert’s Main Dining Room A nice way to greet guests A harp and harpist are just beyond this. The center of the main dining room has a table with a large flower centerpiece. Our table had a small lamp lit with a candle. Victoria and Albert’s Table Setting Other tables had a single candlestick with a long, tapered candle. Charger plates on the table were adorned with the restaurant logo. Adding to the ambiance, the lighting was soft and romantic but not too dark. I could read the menu without my iPhone flashlight which says something! victoria and alberts plate Each table gets two servers. These servers are responsible for multiple tables, but it is clear that they don’t have too many to get overwhelmed. The servers are attentive but not hovering. One of our two servers The waitstaff are very professional and will remain so unless you start asking questions that allow them to open up and even crack a joke or two. For instance, we asked our server what the dress code was for the Queen Victoria room in case we opted to dine there in the future (my husband made it clear if he had to wear a tie it wasn’t going to happen). Our server responded that men had to wear tuxes and women had to wear ballerina costumes. That broke the ice quite a bit. He then explained it was the same dress code as the main dining room. No children under 10 are allowed to dine in the restaurant. This certainly keeps the noise down and the restaurant was almost library quiet until most of the tables filled in. The restrooms are near the entrance. You go down a hallway past payphones! I think that may be in keeping with creating an atmosphere of yesteryear. The women’s restroom has a nice large common sink area and 2 stalls. Each stall is really its own separate room with walls and a door that goes all the way to the floor. Each stall also has its own sink as well. No paper towels here; not good enough. Instead there are washcloths to dry your hands. classy — all the way You dispose of the washcloths in a wicker basket, which is lined with fabric that has Mickey Mouse and Pluto. This was the only instance of any Disney characters I saw. Mickey and Donald! EatsA few days before your reservation, the restaurant will call you to discuss any dietary restrictions. This is the second time we dined at Victoria and Albert’s; the first was several years ago. On our first visit I had a long, lengthy discussion with the cast member about my likes (small list) and dislikes (long list). I was trepidatious about dining but everything turned out great, which made me feel confident about making the second reservation. However, when I was talking about dietary items with the cast member for this second reservation she said “Do you have any allergies or dietary restrictions? Or are they just preferences?” I explained they were preferences, but strong preferences. I don’t eat seafood or any meat that is not chicken, turkey, or beef. Not that I haven’t tried eating different things, but I believe I am a supertaster, which means I have more taste buds than average. This makes things taste much stronger than most people taste. She said that she would make a note. I was back to being anxious again and almost canceled the reservation. Spending that kind of money and maybe still being hungry afterward is not something I want to repeat (I’m looking at you Spiaggia in Chicago!). But I decided to go through with it and hope for the best. Our server asked if we wanted tap or sparkling water, or if we wanted to see the menu of waters from around the world. Tap water is just fine with us after she assured us it was super filtered (ie: didn’t taste like icky Orlando water). The tap water was indeed just fine. For our drink order, my husband went with the wine pairing and I opted for the pomegranate lemonade. There was never a point during the course of the meal where either my lemonade glass or water glass were close to empty. My father always said you can tell the mark of a good restaurant by never having to ask for a refill of water. We received our menus and our server went over my husband’s menu and all the different selections he could have for the different courses. She then went over my custom menu and I could finally relax that there would be plenty for me to eat! Yay! In addition our server has a sister who is a supertaster, so could understand my needs. For starters, there is an Amuse-Bouche. French for mouth amusement. Usually this is a small 1 or 2 bite tasting of some item the chef wants to create. My husband’s amuse-bouche was something seafood related. I remember it had caviar on top. Mine wasn’t seafood and had 8 year old balsamic vinegar sprinkling and butternut squash puree and a little beef tenderloin. Sadly I didn’t think to take a picture at this point. But it was good and tasty. Brad also was served his first glass of wine. My guess was it was a 3 or 4 oz pour. Brad had an optional upcharge course of Imperial Osetra Cavier with Traditional Garnishes. $105 for ½ oz, or $210 for 1 oz. He passed on that. The next course was a salad, or salad-like, dish. Brad had his choice of Pintade Fermiere Verrine with Fuji Apples and Walnuts, or Octopus “A La Plancha” with Black Garlic Aioli. He opted for the octopus. Octopus starter I wasn’t given a choice for this course and had the Miniature Greens with White Balsamic Vinaigrette. Starter salad Both dishes were met with approval. Next course: Brad was given the choice between Maine Diver Scallop with Cauliflower and Glace de Viande, or Lock Duart Salmon with Mushrooms and Porcini Sauce, or Wild Turbot with Toasted Capers and Preserved Lemon. There was a $30 upcharge for the Turbot. He opted for the Scallop. Tender scallops No choice for me, so I had the Vegetable Consommé. Vegetable Consomme with Butternut Squash When the server brought the consommé out, there were 3 small balls of butternut squash in the bottom of an otherwise empty soup bowl. On top of each ball, was a microgreen (basil?). Our server then poured the consommé into the bowl over the butternut squash. Very elegant! For our next dishes, Brad’s choices were Palmetto Farms Quail with Asian Pears, Serrano Ham Jus, or Berkshire Pork with Corn and Stone Ground Grits. Brad had the quail. Quail Once again no choice for me so I had the House Made Gnocchi with Corn. Gnocchi with foam topping This may have been my favorite dish of the evening. I was expecting Gnocchi dumplings with a little side of corn. Instead the gnocchi were underneath a corn foam, and swimming in a broth that was a cross between a corn chowder and chicken broth. There were kernels of the sweetest corn I’ve had as well as something black that I could not identify but had a wonderful taste. On to the main course! Brad had a choice of Marcho Farms Veal “Cassoulet”, or Roasted Duck with Fennel and Leeks “A l’Orange”, or Niman Ranch Lamb with Butternut Squash Agnolotti, or Australian Kobe-Style Beef Tenderloin with Oxtail Ravioli ($35 upcharge), or True Japanese Kobe Beef ($110 upcharge). Our server mentioned that if he got one of the 1st 3 items, he could add a 2 oz tasting portion of the beef. The tasting portion of the Australian tenderloin would be $22 and the tasting portion of the Japanese Kobe would be $55. He got the lamb and the tasting portion of the Australian tenderloin. Lamb and Tenderloin We wondered, but did not ask, if the wine pairing would include an extra wine with the tasting portion. And if it did would it be extra. Lo and behold he did get 2 wines, 1 for the regular entrée and one that paired with the tenderloin and there was no additional charge. So that was probably a decent deal. I finally had a choice on my menu! I could get either the Poulet Rouge with Butternut Squash Agnolotti, or either of the aforementioned upcharge beef items. I could also get the upcharge beef tastings. Since Brad was already getting the tasting of the Australian beef, I knew I’d get to taste that. So I went with the chicken. Thank you Victoria and Alberta’s for my chicken accommodation! The chicken was tender and relatively moist. It was cut into small medallions and served with the skin on. I was getting pretty full by this time and I did not finish the chicken. Both entrees came with what was called winter squash. But to me they tasted more like overcooked summer squashes. I love most winter squashes (butternut, acorn, pumpkin, etc.), but not summer. And these had a summer squash taste to them. The Australian Kobe-Style Beef Tenderloin was the most devoid of fat piece of beef I have seen in my life. Cooked medium-rare (but you can have it cooked to your liking), I found it flavorful but surprisingly chewy. Brad’s entrée came with a sauce in the smallest, cutest pitcher I have ever seen. Pitcher and a Nickel! That’s not even a quarter in that picture, but a nickel. Wait! There’s another course before dessert? Yes. We both had the same choices of Parmigiano Reggioan, Fiscalini Cheddar, Sottocenere Al Tartufo, Roquefort (basically 4 cheeses), or Roasted White Chocolate Gelato with Balsamic Glaze. Brad got the cheeses, I got the gelato. An assortment of cheeses after the main entrée course White Chocolate Gelato Normally I am not a white chocolate fan. To me it’s not really chocolate. But this had a nice subtle taste and was a perfect palette cleanser. I didn’t feel the balsamic glaze really added to it, and was a little bit of a taste distraction. Dessert! Our choices were Tanzanian Chocolate Timbale with Orange Scented Milk Chocolate Gelato, Apple Quark Panna Cotta, Caramelized Banana Gateau, Vanilla Bean Crème Brulee, Grand Marnier Soufflé, or Hawaiian Kona Chocolate Soufflé. Hmm, Chocolate and Kona? Yes please! We both ordered the chocolate soufflé. The unadorned soufflé The soufflés came out on a small plate and then the server inserted a hole into the middle and poured the hot Kona liquid in. molten liquid It made for quite a steamy presentation. The size of the soufflé was about the size of our entrees. Not small, or petite by any measure. As such, I only finished about half of it because I was so full. I had also ordered a glass of Muscato to accompany the dessert. It complemented it very nicely. It was one of the sweetest Muscato’s I’ve had, which I loved but may not be to everyone’s taste. The soufflé was accompanied by a chocolate gelato and a ginger crisp. The gelato was not very chocolatety but the ginger crisp woke up my taste buds after a long meal. For our post meal beverage, I continued sipping my Muscato and Brad had the coffee. But this isn’t just any old coffee, no, this is Victoria and Albert’s. They must do something special to the coffee; so they use a German engineered coffee maker called Cona (not to be confused with Kona’s!). This engineering marvel has a bowl where the coffee grounds are that sits over a separate bowl of water that in turn sits over a flame. Coffee — initial state A tube connects the water bowl to the coffee grounds bowl. The water heats and as it does so, some water and steam flow up the tube into the top bowl. Coffee as it’s almost complete Once the water is boiling for a while the server extinguishes the flame. Within a minute some vacuum pressurization magic happens and the coffee streams into the bottom bowl (which is really the coffee pot) and is all perfectly brewed. I think there is an upcharge for this, but it’s so cool! Finally, the bill. Boo! And more food?? What??? Yes, because in case all of the above courses aren’t enough they bring you small additional desserts on a plate. 4 per person. 1 was mango jelly bite and was an extremely intense mango flavor. There also a chocolate caramel with sea salt, a pecan nut thing, and a fourth item (shortbread with some kind of filling). This put us over the edge to completely full And so you don’t leave hungry…. Each table gets a bag with their personal menus in it, and a loaf of date nut bread that is about 4” long and 2”high. Date nut bread to take away. We had it for breakfast later. And each woman at the table receives a long stemmed rose with the thorns removed. A thoughtful touch OverallVictoria and Albert’s Main Dining room is what differentiates “eating” from “dining”. This is a special occasion meal with memories that will last a lifetime. It is not cheap by any means. Our total bill for the above, including tip, was $467 for two people. That’s a lot of Boma meals we could have had instead. But if you save in other ways (maybe go moderate hotel instead of deluxe, or value instead of moderate), it will be a meal long remembered. We look forward to trying the Queen Victoria room next time… in about 5-10 years! Is Victoria and Albert’s on your bucket list? Have you been? Let us know in the comments below! 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: Review: Victoria and Albert’s Chef’s Table at the Grand Floridian ResortGuest Review: Grand Floridian Cafe Breakfast in Disney’s Grand Floridian ResortGuest Review: Afternoon Tea at Disney’s Grand Floridian ResortView the full article

I had so much fun during my recent visit to Walt Disney World. Learn About:Boardwalk Bakery Boardwalk RestaurantsDisney World Restaurants What’s not to love about Disney at the Holidays? It was such a gorgeous — and delicious! — trip. Today, I had to share with you a great Cupcake that I waited day after day for at one of my favorite snack stops, BoardWalk Bakery. Let’s take a look and then I want to hear what you think! Strawberry Cheesecake Holiday Cupcake at BoardWalk BakerySee, the “seasonal cupcake” at the beginning of my visit was a pumpkin spice version, and I just KNEW it would switch over to a holiday option during my trip. Sure enough, about two days before I left property this lovely treat showed up. Specialty Cupcake? C’mon BoardWalk Bakery — Give Us Some Deets! Upon chatting up one of the awesome Cast Members, I learned that the cupcake was Dark Chocolate Cake with a Strawberry Cheesecake Filling. Strawberry Cheesecake Holiday Cupcake from the BoardWalk Bakery For some reason I was super impressed by the crunchy chocolate toppers that were all glittery. Why? Who can say? I just thought they were cool. And that adorable white chocolate star was perfect on top. Crazy Cute Christmas Tree Decorations! But enough about Chocolate Pearls that double as ornaments and White Chocolate Gold Stars. At the end of the day, it’s what’s on the inside that counts. (See? That works for people and cupcakes.) Under a crown of super light and fluffy Whipped Cream (belch, blech, blech), you’ll find Super Dark Chocolate Cake. And hidden inside — yep, there it is — a thick Strawberry Cheesecake Filling. Strawberry Cheesecake Holiday Cupcake — Cross Section The filling itself was only slightly less dense than actual cheesecake. I was really impressed with its consistency. Strawberry Cheesecake Holiday Cupcake — Filling Up Close And the flavor? Well, non-traditional holiday-ness aside — it was good! I’m a big fan of fruit and chocolate combos, and a filling inside a cupcake is always a welcome addition. Besides, have I mentioned how utterly adorable it is? Really, you can’t not. What do you think of the Strawberry Cheesecake Holiday Cupcake? Leave a comment and tell us if it makes your “must have” list! 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: Snack Series: Strawberry Shortcake Cupcake at Boardwalk BakeryReview: Ghost Cupcake at Disney’s BoardWalk BakeryReview: Red (Velvet) White and Blue Cupcake at BoardWalk BakeryView the full article

If you love dining at Tusker House in Harambe Village at Disney’s Animal Kingdom, then we have some big news for you! Learn About:Tusker House Restaurant Animal KingdomDisney World Restaurants Beginning March 8, 2015, the popular buffet restaurant will begin offering Character Dining at Dinner. Tusker House has been a great spot for character dining at Breakfast and Lunch for some time, but Dinner did not offer characters. But beginning next Spring, that changes as Donald’s Safari Dinner will be offered beginning at 4 p.m. daily. This new detail comes on the heels of rumors of brand new restaurants hitting Animal Kingdom soon. At Tusker House’s dinner, Donald and Daisy Duck are scheduled to appear, but you never know who might turn up! Goofy Strikes at Pose at Tusker House in Disney’s Animal Kingdom Dinner will continue to be all-you-care-to-enjoy, complete with rotisserie-prepared meats (check out the Wall of Flames!) and tons of main dishes and side dishes offering the diverse flavors of the African continent. Spit-Roasted Meats Are a Specialty at Tusker House But now, you’ll be able to enjoy character interaction alongside the great food all day long. Advance dining reservations are recommended for the popular restaurant. Will you be making plans to enjoy Donald’s Safari Dinner at Tusker House Restaurant? Leave a comment and tell us if you’re excited about this new character dining opportunity! 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: News: Tusker House Announces New Character Lunch Starting December 4Tusker House Breakfast (or…Duck a l’Harambe)Review: Tusker House at Disney’s Animal KingdomView the full article

Gay-rights activists were ecstatic: Come Jan. 6, they thought, Florida same-sex couples would be lining up at courthouses across the state to get married. View the full article