the disney food blog

Guest Review: Afternoon Tea at Disney’s Grand Floridian Resort

AJ — Thu, 02 Sep 2010 04:23:40 +0000

A big thanks to Mary Giordano, who just returned from a trip to Disney World! She’s been kind enough to review a special dining opportunity in the Grand Floridian Resort, the Afternoon Tea (which I have done and can highly recommend)! Take it away, Mary!

Nestled in the corner of the Grand Floridian’s massive Main Building is the Garden View Lounge. Every afternoon from 2pm to 5pm, an afternoon tea of sorts is served at the lounge. After many years of hearing about the afternoon tea, I finally found time during a recent trip to check it out and can only ask myself why I had not tried it sooner.

Garden View Lounge

Atmosphere:
The Garden View Lounge is beautifully sunlit from the windows overlooking the garden outside. It is a bright and intimate space despite being within the main confines of the grand lobby. It also has a feeling of formality, though casual wear is certainly acceptable.

Afternoon Tea at Garden View Lounge

Upon being seated, I immediately recognized classic Disney songs being played on the grand piano in the lobby, sometimes accompanied by the upbeat jazz band in the lounge upstairs. This helped to create a truly warm and inviting atmosphere.

Seating at Grand Floridian Afternoon Tea

As I sat down at the table with elegant settings of Royal Albert china, I instantly felt like royalty. Our server explained that we could order a full offering, which includes the tea as well as multiple courses, or we could pick and choose our own courses and tea ‘a la carte.’

Tea Setting

Eats:
The tea menu was overwhelming (in a good way!), having nearly two dozen options of black teas, green teas and herbal infusions. I chose the Eros tea (a delicious blend of orange and vanilla flavors) while my friend ordered the Mad Hatter tea (a blend of passion fruit, pomegranate and vanilla flavors). We were both impressed by our respective choices. It is certainly the best tea I have had on property.

Eros Tea

The full offerings range from $13 – $25 with a $10 children’s option. I ordered the Buckingham Palace option, which included my tea as well as tea sandwiches, a scone, a strawberry tart and a choice of two desserts. I found the prices to be reasonable for such a unique experience. The courses were small but tasty.

Scone with cream and jam, and Strawberry Tart

I especially enjoyed the various tea sandwiches (watercress & cucumber, egg salad, shrimp salad, pear & gorgonzola and chicken salad).

Tea Sandwiches

For dessert, we were asked to choose two desserts from their dessert platter. I chose a chocolate-covered strawberry and a chocolate-covered éclair…and I chose well! Next time I would love to try one of their cheese platters from the ‘a la carte’ menu.

Desserts

Editor’s Note: Thanks to Kelly Tressler, we have a couple more shots of Tea Service options:

Strawberries and Cream

Pastry Swan and Eclair

Overall:
The Afternoon Tea is not meant to provide a hearty meal. Instead, it is a wonderful place to enjoy a late afternoon snack and to relax in Disney’s most luxurious resort. Take time out from an exhausting day at the Magic Kingdom, hop on the monorail and enjoy a couple hours of serenity, you deserve it!

Unfortunately, at the time of my visit, there was some construction going on in the garden outside, which did not offer the best of views. Hopefully that will clear up sooner than later. My only other criticism is that the service was a bit slow as it seemed that there was only one server at the time.

This is also a great place to go if you have late dinner plans (at Citricos or Narcoossee’s for example). Also, consider taking your little girl here for a special date with mom or dad. You can also book My Disney Girl’s Perfectly Princess Tea Party here.

Afternoon tea reservations are not available online, but can be booked by calling Disney Dining (407-WDW-DINE).

Thanks to Mary for this wonderful review! We’re looking forward to more reviews from Mary’s recent trip as well, so stay tuned!

Photo Credit for initial tea photo and some delectable pastry shots: Kelly Tressler, via the Disney Food Blog Photo Extravaganza Flickr Group.

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Disneyland’s Treat of the Month: Chocolate-Dipped Peanut Butter Mickey Cookie

AJ — Wed, 01 Sep 2010 22:17:20 +0000

Disneyland’s bakeries are tempting me yet again with September’s Treat of the Month!

Disneyland's Treat of the Month -- Peanut Butter Mickey Cookie Dipped in Chocolate

This Giant Mickey Mouse Peanut Butter Cookie is dipped in chocolate, then drizzled with even more chocolate! Get one of your very own during the month of September for $4.95 at select candy locations including Marceline’s Confectionery, Candy Palace and more.

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Riding Off to Sleepy Hollow

AJ — Wed, 01 Sep 2010 04:59:21 +0000

We’re transported back to the year 1790 in Dutch Tarry Town, New York. The more detailed location is Sleepy Hollow (which has yet to become an official town), and here we find the memory of a star-crossed couple, Ichabod Crane and Katrina Van Tassel…

Atmosphere
You never know what to expect with those brilliant Imagineers. Believe it or not, you’re actually in Disney World’s Magic Kingdom theme park — at a counter-service location, no less. Sleepy Hollow (the snack spot, not the town) is located just southwest of Cinderella Castle and marks the entrance of Liberty Square.

Sleepy Hollow

The location references the 1949 “Adventures of Ichabod and Mr. Toad,” which included the Legend of Sleepy Hollow — a Washington Irving classic done Disney-style. Around Sleepy Hollow, you’ll find memories from the film, like the locket above, depicting Ichabod and Katrina. You’ll also find a collection of pumpkins, of course, representing the Headless Horseman — Ichabod’s pursuer.

Sleepy Hollow Pumpkin Decor

But even the style of the building is reminiscent of story author Washington Irving. According to the Disney Parks Blog, the structure was based on Irving’s own home in Tarry Town:

Washington Irving's Home in Tarry Town, NY

Sleepy Hollow is a great place to stop and relax for a bit. With ample seating — and even some in the shade — it’s ideal for a mid-afternoon snack.

Sleepy Hollow Seating

Eats
As a snack stop, primarily, Sleepy Hollow offers ice cream, coffee, espresso, cappuccino, Coke and Root Beer floats, funnel cakes, and even some Mickey Waffles and chicken soup from time to time.

Menu -- click for larger image

Sleepy Hollow Eats

Mickey Waffle

But the most beloved thing on the menu has to be the homemade ice cream cookie sandwich. You’ve heard us talk about these before, and they truly are worth standing in line for!

Ice Cream Cookie Sandwich

What’s your favorite treat from Sleepy Hollow? Let us know in the comments section below!

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Snag a Sweet Halloween Treat, Starting Tomorrow!

AJ — Wed, 01 Sep 2010 00:47:43 +0000

Disney’s unveiling a fun Jack-o-Lantern themed caramel apple for the Halloween season!

Keep watch for this Mickey Pumpkin Apple, which will start showing up on Disney candy store shelves tomorrow, September 1st! You should be able to purchase them through October 31st!

Regularly $8.95, word is that Annual Passholders should be able to get this sweet treat for $6.95, plus tax. (Offer subject to change without notice.)

Find these at Marceline’s Confectionery and Candy Palace in Disneyland, and at select locations in Walt Disney World!

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Kona Cafe Menu Changes “Imminent”

AJ — Tue, 31 Aug 2010 19:30:33 +0000

We’ll be reporting on lots of menu changes this week! These are brought to us by Disney Every Day’s Amanda Tinney, who recently visited Disney’s Polynesian Resort’s Kona Cafe.

The Classic Kona Cone Isn't Going Anywhere

Hiya Disney Foodie Fans! Sometimes chatting up your server at a Walt Disney World Restaurant will elicit golden nuggets of information that you can share with your fellow Disneyphile Friends. This week, my daughter and I were having dinner at Kona Cafe in the Polynesian Resort. Sushi, of course…followed up with some dessert. My daughter ordered the “most requested” dessert at the Kona Cafe, the Kona Kone! I opted for the “healthier” choice and ordered the Chocolate Fondue.

My Chocolate Fondue with macaroons, lace cookies, pineapple, strawberries and kiwi

I noticed that our server had a “10 Years of Service” Pin on her name badge and started chatting with her. It was around 5:30 pm when we were first seated and the restaurant was only about half full, so our server had time to talk. I told her that I had tried to make an ADR for the evening and was told by Disney Dining that the Cafe was completely booked until 9:00 pm. From the looks of it…some people had failed to show up for their ADR. Our server told us that it is normal for 45 to 50% of ADR’s to be “no-shows” on any given day!!! Proof that sometimes a “walk-up” is the only way to go.

Our server went on to tell us that there were going to be some changes coming soon to the Kona Cafe Dinner Menu. One change that has already been made involves the Kilauea Torte. The Torte is now the Cafe’s Signature Gluten Free dessert. Whether you have an allergy or not, you will now get to sample it in all of its gluten-free goodness when ordering.

If you like to order the Miso Glazed Mahi Mahi here, you better get a quick trip in soon cause it’s going bye-bye. But never fear… the Tuna Oscar will stay. A new addition to the menu will be a Sustainable Fish. The lump crab cakes will get some minor tweaking and will be served flat, like a traditional crab cake instead of tall like a tower. We were also told that the Calamari Salad will be making a reappearance at the restaurant. I can not recall seeing a calamari salad on the menu here in the past. Has anyone else?

I asked when the new menu will take effect and was told that it should have changed already but with the extension of free dining…the change was delayed for a bit. Our server said the change “was imminent”. Oh…I also wanted to let you know that the Passholder Discount is no longer available here.

Thanks, Amanda! You can find Amanda at DisneyEveryDay.com or on twitter at @AmandaTinney.

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DIY Disney: Uncle Walt’s Chili

AJ — Tue, 31 Aug 2010 04:26:40 +0000

Every month, our resident Chef Big Fat Panda puts together his amazing step-by-step, photo-filled posts where he and Chef Mickey show you their adventures in the kitchen cooking up Disney goodies! Today, Chef Big Fat Panda’s DIY Disney Recipes brings us another classic, one of Walt Disney’s personal favorites. (BTW: I had no idea you had to “sort” beans. Chef Big Fat Panda is so good to us.) Don’t forget to look for the hidden Mickeys! Take it away, Chef!

Hello! Chef BigFatPanda here! What an interesting cooking recipe this turned out to be – allow me to tell you:

I was very excited to come across the recipe entitled “Walt Disney’s Own Chili and Beans.” The cookbook says: “This was Walt Disney’s favorite meal, and this recipe, created by the Disneyland chefs, truly seemed to satisfy his palate. You’ll find it seasonally on the menu at some Disneyland restaurants, including the Plaza Inn and the River Belle Terrace.”

I thought it would be a great fall recipe as the weather begins to cool. I also felt it would be very easy and approachable. The truth is, I was wrong on both counts, BUT Mickey and I did save the day. Let’s get to the recipe before I get ahead of myself — but if I were you, I would not start cooking anything until you read my results. I am really looking for feedback on this one, both in ideas and from those of you that do recreate it.

Chili Ingredients

As usual, the recipe’s instructions will be bolded for easy reference should you wish to print this out and skip my commentary. But then, could you still sleep at night?

The recipe says you will need (I disagree later):

2 pounds of Pinto Beans, dry
2 medium onions, sliced
¼ cup vegetable oil
2 garlic cloves, diced
2 pounds of lean ground beef
1 cup chopped celery
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 can (28 ounces) chopped tomatoes
salt & pepper to taste

So, as I am picking up the ingredients, I realize they want dry beans and the whole easy and approachable concept is about to be thrown out the window. This meant we were going to need time to soak the beans. I’ve made great chilies with canned beans before, but I wasn’t about to go that rogue when it was reported as Walt’s favorite meal.

I did make do with some ingredients I already had. For instance, I had 1 large onion rather than 2 medium ones. I already had 2 cans (totaling 28 ounces) of “diced” tomatoes rather than the requested “chopped.” This brings me back to what I always say: “Don’t let the ingredients scare you.”

1. Wash and sort beans and soak overnight in cold water.

Oh Brother! It’s an all nighter! But I’m hungry now – into the microwave went the Lean Cuisine

Now, 2 pounds of beans is no joke. These little buggers are going to expand as well, so unless you halve the recipe you are going to need a big pot. Keep running and draining water over them to wash them a few times.

Sorting beans is literally checking for rocks or objects that might have gotten into the bean bag from the factory. It’s a long, laborious process of checking through them on a large flat surface but actually can be made into a fun game with kids. Children actually enjoy sorting beans.

After the beans are washed and sorted, you will want to add enough cold water to go over them a good few inches. A lot of the water may be absorbed overnight. Cover them to prevent evaporation.

Beans, soaked and ready for cooking

Good morning little Beanie Babies! Today we can eat you!

2. Drain beans and place in a 2 quart saucepan. Add fresh water to cover by 2 inches. Add sliced onion and simmer, covered for 2 hours until tender.

Sliced Onion

Really, 2 whole hours of cooking? You bet ya, or more. We want tender beans. I covered the beans with water and added the hand sliced onion. The beans are under there.

Onions Added To Pot With Beans

Beans and Onions

3. Heat oil in a large pan and saute’ garlic. Add beef and celery and cook until lightly browned. Add chili powder, paprika, and thyme. Mix in chopped tomatoes. Cover and simmer for 1 hour.

It has to be a large pan to hold 2 pounds of meat, 1 cup of celery and 28 ounces of tomatoes. The fact that they think you have room to mix 2 pounds of beans in later tells me this recipe was not altered for the home cook.

Chopped Celery

Beans and Onions in Pot; Meat, Celery, and Tomatoes in pan

Ready to Get Cooking

Simmering on the Stove

4. When beans are tender, combine with meat, stirring gently. Add salt and pepper to taste. The recipe notes “An ice-cold beer goes best with this meal.”

Chef Mickey with the Finished Product

It sound easy enough, just very time consuming and most people are not going to want to sort and soak beans overnight. But for something that tasted special, I would say it was worth it 100%.

This was not the case in my opinion.

Before I tear this recipe apart, and Oh Boy! I’m gonna — Let me tell you that I believe in simple flavors. If you watch great chefs through the years, they teach you that simple, identifiable flavors make much better dishes than ones where people felt the need to throw dozens of ingredients in just for the sake of complication.

That being said, this recipe DOES have simple flavors that really come through. Here is where it goes wrong:

I was unable to mix the beans with the meat as instructed. Not only did I not have a pot big enough (and I have gigantic pots), the amount of beans was tremendous. I keep thinking they made a misprint or I made a mistake, but my bag said 2 pounds as instructed. I thought it was much more realistic to spoon the beans into the mixture on an as-needed basis. So, I plated some beans and then added some of the tomato meat mixture.

While the recipe says “Salt & Pepper to taste,” I found it required a lot of salt. I think this was because no seasoning had occurred anywhere during the cooking process. I usually never have to add salt to any meal. My palate is one that enjoys flavor rather than salt. This was a very bland recipe.

I felt the onions, in with the bean cooking water, gave a nice flavor, but I would have preferred some onions also be added to the meat mixture as well.

Here is what I don’t understand: They asked for 1 teaspoon of Chili powder for this whole giant recipe. Surely, something is amiss. 1 teaspoon of Chili Powder or 1 teaspoon of anything gets lost in 2 pounds of meat and 2 pounds of beans with a load of other ingredients. It simply was NOT chili, nor did it have a hearty zesty chili flavor.

But, I still had something good on my hands. I had delicious beans and a healthy meat mixture. I used very lean beef and fresh veggies. What to do? What to do?

I consulted with Mickey and we decided this…
1. Keep the beans separate to use on an as needed/wanted basis
2. Use 3 teaspoons (at least) of Chili Powder (I chose Mexican style)
3. Next time, chop in some onion with the celery as well
4. Add some salt during cooking (just a bit)
5. For each serving, throw in a slice or two of Velveeta or American cheese

NOW WE HAD SOMETHING DELICIOUS – Really delicious. …And I am NOT a fan of processed cheeses at all — but a smooth, creamy, melting cheese is what this recipe needed to be saved. It’s not your expected red chili, etc.

I would love to know if Walt was on a restricted diet of some sort when he requested this and if there were any misprints in the book. I’d love to find out if you tried it — either the book’s way or my way.

I am very passionate about what I deliver here to you and hope you enjoy my honesty about not every recipe turning out as planned. I also will take full responsibility if the issue was my fault. So tell me what you think in the comments section below.

I hope to bring you more great, and possibly more frequent recipes in the near future.

Once again, thank you for allowing me into your kitchen with peachy vigor! Big Hugs to all of you and keep wishing on those stars!

John
@DisneyWorlds
www.ChefBigFatPanda.com

Thanks again, John! Remember, all, you can watch for Chef Big Fat Panda’s column posts right here! Who knows what he’ll make for us next month!

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The Loss of the Leisure Suit

AJ — Mon, 30 Aug 2010 04:00:31 +0000

Wildberry Margarita From the WDW Lounge Standard Menu

In the post text and comments of our recent Tony’s Town Square review — and in the comments sections of a few other recent posts — the subject of homogenization of menus and condensation of purchasing down to just a few vendors across Disney’s restaurants has become a frequent topic of conversation.

Studios Central’s Matt Hochberg suggested a while back that I cover this issue and has since written a great post about it himself. I’ve also had some reader comments and emails that make it clear that this type of “uniform” experience might be making a dent in the magic for many of us.

There’s a concern that this is happening across the food and beverage service in Disney World and may be starting in Disneyland as well. But nowhere do I feel it more than where I first noticed the switch — the Disney World pool bar and lounge menus (you can see pics of the standardized lounge menus here and the standardized pool bar menus in this post). Those who have been reading the blog for a while will remember this post, where I finally gave up the ghost of my favorite Disney World drink, the 8 Trax Leisure Suit, because very few of the CMs were able to make it for me. (Thanks to those who submitted their favorites.)

Leisure Suit and Disney World's CURRENT Pool Bar Drink Menu

Since then, I’ve come to accept that menus across the Disney World-owned bars and lounges are going to be similar, with an addition of a specialty drink here and there (interestingly, Dawa Bar in Animal Kingdom is an exception). And as a result, it’s seemed as though it’s not easy to get your old favorites, or even some old standards.

Page From Current Disney World Lounge Menu

Recently, a Disney Food Blog reader and friend, Alan H., summarized in an email some of his experiences regarding this subject. To preface, Alan says, “I know change happens. I like change; it is what makes returning fun. All of these words are to say that [this is to be taken as] constructive criticism born of a deep love for the ‘Happiest Place on Earth’:”

Paradiso 37 Tequila Bottle Bar Focal Point

On a rainy night just a couple of years ago we decided to blow off fireworks and french pastry at Epcot and instead catch Bob Jackson’s act at the Port Orleans Riverside resort, where we were staying. My wife has been getting Mississippi Mudslides there since the early 90’s. It’s one of their signature drinks. I ordered a stinger as I like retro cocktails and I always remember Cary Grant ordering them in some of his movies. The waiter came back and said to my wife, “You’re lucky — we were able to find the mudslide on one of the computers. (All they do is sub Chambord for Kahlua.) But I’m sorry we don’t have all the ingredients for a stinger.” Brandy and white creme de menthe? I said, “how about a sidecar?” A questioning look made me say, “Just a draft beer.”

What made this more upsetting was that the previous day we went to the Tambu Lounge at the Polynesian resort (an old favorite), which we have been visiting since our honeymoon in ‘89. I ordered a Mai Tai (what else in the South Seas). I didn’t read the menu, which mentioned it had pineapple and orange juice. Trader Vic Bergeron invented the Mai Tai after a long trip to the south sea islands and started serving it in his pub in Oakland, CA, in the 1940’s. Good rum and some tropical flavorings. The only juice is from one lime. I also notice that the fancy new drink menu was, after the first page or so, very similar to all the other drink menus I had seen in the resorts recently.

Tune In Lounge

Let’s face it. WDW has great cocktail lounges and bars. New places like La Cava del Tequila in Mexico; the new Via Napoli in Italy, which has some good looking and different drinks; the frozen Grand Marnier and Grey Goose drinks in France; the great pub blends in England; some of the drinks at the Prime Time restaurant at the Studios; and the fairly new Paradiso 37 at the somewhat forlorn Pleasure Island. But several of these are not Disney run places. It seems the old corporate “We can save money by putting the same liquor and equipment in all our lounges” mentality has taken hold. They do have all the currently hip, shiny, brightly colored drinks that people who only drink on vacation want, but wouldn’t it be nice if they gave their bartenders the things they need to make drinks not on the menus? Maybe one of them will come up with the new big thing. That would be a feather (or a swizzle stick) in the Walt Disney World mouse ears cap.

Thanks to Alan and to the others who have commented on this topic in the recent weeks. I’m opening this up for discussion and would love to hear your feedback. Are we just too picky? Are you seeing the “standardization” situation on your visits as well? Would love to hear some thoughts about this.

Quick Edit: This article is, by no means, meant to criticize Disney bartenders or other CMs. Many of my best experiences at Disney parks and resorts have been a result of bartenders going out of their way to ensure guests were well taken care of — pool bars especially. Petals, Banana Cabana, Trout Pass, AKL, and all the rest: thumbs up.

Thanks to DisneyContemporary.com for the use of the menu page photo

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Disney Food Post Round-Up: August 29, 2010

AJ — Sun, 29 Aug 2010 04:13:19 +0000

Grilled Pineapple Vanilla Gazpacho from a 2009 F&W Demo

As always, let’s start this round-up with the latest Disney food news:

The 2010 WDW Foodie Fest location revealed
Booking is now open for low-cost seminars and demonstrations at the 2010 Epcot Food & Wine Festival
Chef Mickey’s is offering character lunches for a limited time
Trail’s End Restaurant lunch has switched from a buffet to an a la carte menu beginning today
Tables in Wonderland has added four new restaurants to it’s list of participating eateries
Don’t forget: September is Magical Dining Month in Orlando!

And now, on to the round-up!

Global Disney Pinvestigation previews the holiday Gingerbread pins for us! Can’t wait to see the depicted Gingerbread structures built in the resorts!

Daveland has some incredible vintage shots of Disneyland’s Plaza Inn.

Disney Turkey Leg

All’s Fare Food Blog has an account of her turkey leg experience!

Kevin Kidney reprints a piece where Mickey, Goofy, and Donald help you with your summer cook-out.

Babes in Disneyland takes a look at the Disneyland picnic area — great suggestion for a birthday party!

Disney Every Day takes us on a photo tour of Epcot’s Via Napoli! (More bathrooms!)

A Taste of Disney shares a video and recipe for a Liberty Tree Tavern favorite.

Main Street Gazette threatens my diet with these Chocolate-chip Peanut Butter Mickey Mouse cookies.

Touring Plans‘ blogger Ryan K. delves into doing the Dining Plan with kids.

Pee Dee Foodie shares a story about a special postcard at the Polynesian Resort.

Disney Parks Blog has a list of Moms Panelists’ favorite coffee spots in Disney World.

Have a great week, all!

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Lunching Pad Hot Dogs Undergo Another Change

AJ — Sat, 28 Aug 2010 14:00:09 +0000

Remember the new hot dog menu that debuted earlier this month in Tomorrowland? Well, the sign guys have been busy again, and the menu’s been updated already. Looks like the Rueben dog has been pitched to the curb and we’re left with Taco and Philly Cheese Steak dogs.

Lunching Pad Hot Dog Menu Circa August 27, 2010

Thanks to reader Evan D., who took time out of his WDW trip to send this photo my way today!

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Chef Skellington

AJ — Sat, 28 Aug 2010 04:01:00 +0000

I found these in Disneyland and knew there would be someone out there who would love them!

Jack and Sally are ready and willing to help you in the kitchen — check out these great accessories for the Nightmare Before Christmas fans!

Apron

Jack Oven Mitts

More after the jump!

Jack Coasters

Sally Deadly Night Shade Cookie Jar or Cannister

Jack Tumblers

Cute, eh? Perfect for Halloween coming up, and…of course…Christmas

Have a great weekend!

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