• Be Our Guest Restaurant receives its first award

    Be Our Guest Restaurant received its first award at the National Restaurant Association (NRA) Operator Innovations Awards. Due to the state-of-the-art kiosks and behind-the-scenes technology this restaurant has been recognized for its innovation. The technology is used during the lunchtime dining…

  • How to make the perfect Eggs Benedict

    Recently the Disney Parks Blog posted a video on how to make the perfect Eggs Benedict. The video is of Chef Alle Thiam from Steakhouse 55 at Disneyland Hotel showing how to do so. Below you’ll find the recipe for…

  • Review: Frankfurter in a pretzel roll

    At Disney’s Hollywood Studios you’ll find Min & Bill’s Dockside Diner floating out on Echo Lake. The quick-service restaurant features rolled sandwiches. There are three to choose from: Frankfurter in a pretzel roll with Dijon mustard (7.59);  Chicken Caesar sandwich with…

  • Recipe: Irish Brown Bread

    The Ireland marketplace booth appeared at the 1996 Epcot Food and Wine Festival and has been a staple ever since. A fan-favorite is the Kerrygold cheese – Dubliner, Cashel Blue and Aged-Irish Cheddar served with Irish brown bread and chutney.…

  • L’Artisan des Glaces is now open

    L’Artisan des Glaces, Artisan Ice Cream & Sorbet is now open in the France pavilion at Epcot. We recently stopped by to check out the new ice cream shop and found some amazing flavors and options. (We’ll have a review for…

  • Jiko – The Cooking Place wine dinner

    Details When: Thursday, June 13, 2013 – South African Winemakers Tour Time: 6 pm Reception/6:30 pm Dinner Cost: 160, plus tax and gratuity Dress code: Business Casual Evening Attire Meet in Disney’s Animal Kingdom Lodge Lobby, Sunset Lounge   Jiko – The Cooking Place…

  • Review: Apple pie caramel apple

    The Disney Parks are a caramel apple lovers dream! There are so many options! One of the most interesting apples is the apple pie caramel apple. The apple pie caramel apple is a Granny Smith apple covered in caramel, dipped…