Friday, March 19, 2010

Tronorail or Tron Monorail Photo's


Raglan Road Ger's Bread and Butter Pudding Recipe

1 loaf   Pullman or Texas toast
1 lb   Kerry gold butter softened
1 lb   Sugar
1 qt   Crème anglaise (see below)
1 cup   Raisins soaked in Irish mist or water
  • Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
  • Cut the “sandwiches in ½ on an angle (from corner to corner)
  • Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the “sandwiches” in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done
  • Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
  • Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce

Tuesday, March 16, 2010

Tomorrowland Noodle Station is open again for Dinner.

The Tomorrowland Noddle Station is back open for spring break and most likely til Easter time.  This is a very seasonal restaurant and only opens when the park gets crowded.  We will keep you updated if it stays open later or close earlier then Easter.

Epcot Nine Dragons Review

Nine Dragons – Epcot
Written by Steve Diehlman
Hidden in the colorful country of China, the Nine Dragons restaurant lies in the world showcase at Epcot. As one might expect, the restaurant features an assortment of classic Chinese cuisine.  

Raglan Road's Shepherds Pie Recipe

Shepherd’s Pie  

½ lb     Beef lean, ground
½ lb    Lamb lean ground
1 tsp   Olive oil
1 each    Small Onion, minced
1 each    Leek, minced
1 each    Small Carrot, minced
1 tsp    Tomato puree
1 cup   Red wine
To Taste    Salt and pepper
1 oz     Parsley fresh, chopped
1 oz     Thyme fresh, chopped
1 oz     Rosemary fresh, chopped  
1 lb    Potatoes, washed, scrubbed and peeled
1 cup    Milk
2 tsp    Butter
  • Heat the oil and sauté the beef and the lamb in a pot over high heat
  • Add in the onions, leeks and carrots, season with salt and pepper and cook stirring for about 5 minutes
  • Add in the tomato paste stir well to make sure it is well combined
  • Add in the red wine, stir well and cook for 10 minutes
  • Add in the parsley, thyme and rosemary stir and cook for 2 more minutes
  • Adjust seasoning with salt and pepper if needed

For the potatoes
Cover the potatoes with water and a pinch of salt and bring to a boil, then simmer for 15 minutes until cooked yet firm; drain.
Place the potatoes trough a ricer to puree then add the hot milk and butter and season with a bit more salt if needed.  
Using ring molds, place a fair amount of the minced meat in the middle of the plate and top with fresh mashed potatoes, remove the ring and garnish with fresh thyme leaves

If you haven't visited Raglan Road it's a Must when down in Walt Disney World there website is
and also on twitter at 

Friday, March 12, 2010

Studio Catering Co. New Signage and Menu

   At Disney's Hollywood Studio's the Studio Catering Co. received a  minor facelift with some new signage and new Menu.  Here are some of the Photo's that Paul Chadkin was nice enough to let us show our followers.  

Sunday, March 7, 2010

Ohana Restaurant’s Coriander Wings From Disney’s Polynesian Resort

Yield: 4 servings.

4 pounds chicken wings and drummettes
1/8 cup wing seasoning (see note)
1/2 cup coriander wing sauce (see note)
2 tablespoons canola oil
Sesame seeds and watercress for garnish

1. Heat oven to 400 F.
2. Put chicken, wing seasoning and oil in large bowl. Mix well. Place chicken on nonstick, foil-lined cookie sheet. Bake until thickest part of the chicken reaches 165 F.
3. While chicken bakes, warm coriander wing sauce. Toss cooked wings in sauce and serve hot. Garnish with sesame seeds and watercress.
Wing seasoning: Combine 2 tablespoons Kosher salt, 2 tablespoons ground paprika, 2 tablespoons sugar, 1/2 teaspoon ground black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon granulated garlic and 1/4 teaspoon cayenne pepper.
Coriander wing sauce: In nonstick pot, simmer 1 tablespoon chili powder, 1/2 teaspoon ground ginger, 1 tablespoon lime juice, 1 tablespoon ground coriander, 1/2 cup soy sauce and 1 cup honey. Mix 2 tablespoons cornstarch and 1 tablespoon water. When mixture begins to thicken slightly, add cornstarch mixture. Stir until sauce thickens nicely.

Friday, March 5, 2010

17th Epcot Flower & Garden Festival Photo's

LAKE BUENA VISTA, Fla. – The 17th annual Epcot International Flower & Garden Festival kicked off on  March 3 – earlier than ever – and continues for 75 days through May 16, 2010, with bold strokes of seasonal color and brand-new topiary whimsy. Last year’s festival began March 18; now Walt Disney World guests get a head start on the gardening season as they explore exhibits and activities geared toward discovery and outdoor fun.
Click Read More Below.....

Saturday, February 20, 2010

Fast Facts about the 17th annual Epcot International Flower & Garden Festival

LAKE BUENA VISTA, Fla. – Thirty million blooms, half a million plants, 60 tons of topiary and 600 butterflies add up to a wonderful world of theme park color at the 17th annual Epcot International Flower & Garden Festival, March 3-May 16 at Walt Disney World Resort. Among this year’s fun festival facts:

30 million blooms blanket the park throughout the festival, which runs 75 colorful days.
More than 100 topiaries displayed throughout the park add up to 60 tons of plant materials.
Click on Read More Below

Friday, February 19, 2010

Splash Mountain Refurb Photo's

   Thanks to Disney Lori and Alex Goldman we are able to bring you photo's of the Splash Mountain Refurbishment.  Splash Mountain closed the first week in January and should be opened back up on or around February 27th.  But they picked a good time for it to be down being that the temperature has been unusually low.

Disney's Wide World of Sports re-branded to ESPN Wide World of Sports

LAKE BUENA VISTA, Fla. – Aligning the world’s No. 1 family vacation destination with the worldwide leader in sports, Walt Disney World Resort and ESPN have joined forces to re-brand Disney’s Wide World of Sports Complex with the ESPN brand.  This partnership will take youth sports to a new level by creating an entertaining and immersive experience for the nearly 2 million athletes, coaches and spectators who come through the Disney sports complex each year.
Click Read More below

Wednesday, February 10, 2010

Sci-Fi Dine-In Theater Review

By:  Heather Leigh Carroll-Landon

The Sci-Fi Dine-In Theater is one of the best restaurants to eat at for kids of all ages. No matter how old, everyone loves the rich shakes, the 50s drive-in theater atmosphere and the mouth watering cuisine. That is why this restaurant is one of the first to be reviewed for my dining guide of Disney’s Hollywood Studios.

The Sci-Fi Dine-In Theater offers themed dining taking guests back to the 50’s as they sit in a vintage convertible table and enjoy classic sci-fi, monster and horror movies from the 50s and 60s. Large movie screens surround the dining area of the restaurant, giving each guest prime seating for watching one of the movies. Bring back memories while watching the movie under the stars that fill the night sky above. It is always night in the Sci-Fi Dine-In Theater.

To start off make sure to order one of the thick and rich shakes in strawberry, chocolate or vanilla. It is definitely a must have over anything else on the menu. For those over 21 experience a mad scientist delight with a cosmic concoctions. Enjoy a shake with Baileys Irish Cream, a perfect combination.

The menu offers burgers, sandwiches, ribs, seafood, pasta, steak and salads with meals ranging from $15 to $36 per person for lunch or dinner. My recommendation is to order the Italian Grilled Chicken Sandwich for lunch. The seasoning and side was just enough to satisfy my hunger and still leave room for dessert. The sandwich was topped with Bruschetta and was served on a Kaiser Roll. I was a bit nervous at first to try it with the Bruschetta topping (not sure if I would like it), but when it arrived all worries went away. Disney sure knows how to had a flavor twist to a traditional sandwich. I never had a sandwich like this before, but know for sure I will order it again.

My dinner recommendation is the Shrimp Pasta, but I love both of those ingredients, so I could not go wrong with this order. The bow-tie pasta, shrimp, artichoke hearts and other ingredients was the perfect dinner. My mouth watered throughout the entire meal.

Though I did not have dessert when I was there the last time, the peanut-butter cake look absolutely decadent. I may have to try it next time.
As usual, the service was excellent. In true Walt Disney World fashion, the server was attentive and helped keep the atmosphere feel authentic. I will definitely go back.

Go back to my dining guide to see the full lunch, dinner and dessert menus for the Sci-Fi Dine-In Theater.

The restaurant is located at the Backlot area of Disney’s Hollywood Studios. Advanced Dining Reservations are highly recommended, but not required, for this location and can be made by calling 407.WDW.DINE.

And please follow the author of this article at  
We follow her and so should you if you want to get great tips about Walt Disney World.

If you enjoyed this article go to the original article it can be found at

Saturday, January 16, 2010

One of the Hidden Gems at Epcot: Club Cool

By  Matt Correia

There are many hidden gems in all the Walt Disney World theme parks: places you never noticed before, or always thought “I’ll do that next time”. Unfortunately, these little details and hidden coves can sometimes be of great value.
Take Epcot’s Club Cool, for instance. People have spent the whole day at Epcot – it’s in the middle of the afternoon, everyone is sweating and just dying for some shade. Yet in all of their misery, they seem to always pass up Club Cool. Why? They don’t know what it is, and don’t care to take the time to find out.
Little do they know, inside this building are fountains and fountains of all different carbonated beverages from around the world – just waiting for them – for free, and with unlimited refills. And being in the sun all day, it’s wonderful.
Disney was so smart in the placement of this. It’s in the biggest “intersection” of the whole park for all to enjoy – right at the crossroads of a way into and out of World Showcase, and also Future World.
So next time you visit Epcot, be sure to walk towards that big fountain (can’t miss it) and check out Club Cool. Get some refreshments, relax, cool off, get hydrated – then go back out for your next Disney adventure. What are some of the hidden gems you’ve found? Share with me!

Make sure to follow the Author of this article on Twitter at

And His blog can be found at

Tuesday, January 12, 2010

4 Parks, 4 Days for a $99 Deal at Walt Disney World (Florida Residents)

  If you're a Florida Resident to get into Walt Disney World it will only cost you $99 for a 4 parks and 4 day pass. Even if you are not a Florida resident you should check out this cool commercial.

As it Once Was: A look into WDW’s past Project X

By  Tyler Enboden

     If you look back into past of the Disney Company you can often find the most interesting stories of what once was, compared to what it is now. The biggest of these changes is 27,000 acres of farm and swap land that in the late 60’s became property of the Disney Company. This area today is now a thriving world with 4 themed lands, 2 water parks, 32 resorts, and plenty of land to expand on. The most interesting story to tell about Disney world is how all this land was acquired without anyone knowing.

    In 1955 Disneyland opened its doors and started a successful legacy of Disney theme parks. All together Disneyland was only on 300 acres of land, with little to no room to expand. When Disney first purchased the land in Anaheim, it was nothing more than various orange groves and Lemon trees (which I might add explains why in the fall and early winter you see lemons growing in the park). By the time Disneyland was complete all the surrounding land was bought up by various companies to place hotel, restaurants, and souvenir shops in. While Disney’s original idea for a park was complete he was upset that he would not have the ability to control the surrounding area.
(Click Read More)

Epcot Flower and Garden Festival begins earlier than ever this year on March 3, 2010

By Heather Leigh Carroll-Landon

It is hard to believe it is almost that time again. Time for the 17th Annual Epcot International Flower and Garden Festival. It seems like only yesterday when the park was filled with the smell of roses and fluttering butterflies. Maybe it only feels that way because this year Walt Disney World has moved the date of the festival up.

The festival this year will begin on March 3, 2010, the earliest date ever, and will continue for 75 days through May 16, 2010. (Last year's event started on March 18.) The earlier start of the festival will hopefully help garden fanatics get a jump-start on the gardening season.

Guests of the festival will be able to stroll through luscious gardens, explore vendor exhibits and enjoy many activities surrounding one theme - gardening. The best thing about last year's event was the array of topiaries featuring the many Disney animated characters.
(Click read more)

Saturday, January 9, 2010

Mark those calendars for upcoming Walt Disney World events

By Heather Leigh Carroll-Landon

Walt Disney World is home to many activities throughout the year. Everything from endurance sports to eating around the world. Guests can experience whatever their vacation hearts desire. Check out some of the upcoming events planned at Disney World throughout 2010.

Walt Disney World Marathon Weekend

Scheduled this upcoming weekend is the Walt Disney World Marathon Weekend. Runners of all endurance levels participate in one of the largest marathon events in the area Jan. 7-10.

For detailed information visit Disney World Sports, which includes all other sporting events at Disney World.

ESPN The Weekend

Sports lovers do not miss this weekend at Disney's Hollywood Studios. Guests will have a chance to interact with some of their favorite sports figures, including questions and answer sessions, autograph opportunity and a trivia filled race.

ESPN The Weekend will run fro Feb. 26-28, 2010 with the 5K race running the morning of Feb. 27, 2010.                                                                                                                (Click read more below)

Friday, January 8, 2010

Indoor attractions offer a warm welcome for Walt Disney World visitors braving the cold temperatures

By Heather Leigh Carroll-Landon

There are many indoor activities to enjoy at Walt Disney World that will help keep guests warm as they suffer through the chilling temperature Central Florida is currently experiencing. Temperatures are dipping into the low 40s and even lower in some areas. Keeping warm sometimes becomes a mission while trying to enjoy the shorter lines and minimal crowds at the theme parks this time of year.

What are some of the best indoor attractions at Walt Disney World that will have the heat on for guests? Check some of them out below.

Magic Kingdom

There are many indoor shows to help warm up the blood while wandering through the Magic Kingdom Park. Warm shows include The Enchanted Tiki Room, The Hall of Presidents and Mickey's Philharmagic. If not interested in seeing some of the shows, check out the following indoor rides: Peter Pan's Flight, Snow White's Scary Adventure, Winnie the Pooh, it's a small world, Pirates of the Caribbean, Space Mountain and Buzz Lightyear's Space Ranger Spin.

Theme Park Warmth Tip #1: While at the Magic Kingdom Park (or any of the others) do not forget to drink lots of hot chocolate to warm up. Hot cocoa at Disney World is the best! (Click Read More)

Tuesday, January 5, 2010

Boma's Curry Butternut Soup Recipe and Review

By: Kristen Hoetzel of “Cooking with Mickey”

     Curry Butternut Soup from Boma at Disney's Animal Kingdom Lodge. Recipe found in Delicious Disney by Pam Brandon (2006). This item is served during lunch and dinner hours on their buffet and is located with about 4 or 5 other delicious soups.

     I recently spent an evening with a close friend of mine and her charming husband. Whenever we get together on a weeknight we tend to make something new and exciting for dinner. For us, it's like our own mini dinner party. Since it's fall and heading into the cold winter months I arrived at her house with the ingredients to make Curry Butternut Soup. Butternut squash is one of those comfort foods that I crave on a cold and cloudy, crisp day and I thought it would be something they'd enjoy.

     Boma's Curry Butternut Soup is a lot like other butternut squash soups. It's rich, smooth and creamy. The twist to this recipe from many others is that instead of the more traditional ingredients like nutmeg and cinnamon it calls for Thai red curry, cumin and coriander. Since there were three of us dining and the soup was to be our entree I tripled the recipe. If I had made it in the quantity that the recipe calls for it would have been enough for everyone to have one small bowl better suited for a starter than a meal. I really enjoyed this recipe and it did taste very similar to what I had tried over at Boma a couple of months earlier. As for the flavor, the curry in the soup adds a nice kick but isn't overpowering due to the cooling effects of the milk and sour cream. On word of advice, when chopping the butternut squash I recommend making the cubes small as the larger they are the longer it will take for them to cook.

     I highly recommend trying this recipe. Whether you'll be serving it as an appetizer or an entree this is a delicious soup.  One that would be perfect to start off a festive holiday meal like Thanksgiving or Christmas. If you will be drinking wine with this something light, white and with a hint of tropical fruit would be perfect.


2 tbs butter
1 medium onion, chopped
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
Juice of 2 fresh lemons
2 tsp Thai red curry paste
1 lb butternut squash peeled, seeded and cut into chunks
2 cups vegetable stock
2 cups milk
4 tbs sour cream
Coarse salt and pepper, to taste

Melt butter in a large stockpot over medium-high heat. Add onions and garlic and cook about 5 minutes, until tender.
Add cumin, coriander, lemon juice and curry paste.
Add squash and vegetable stock. Simmer about 20 minutes, or until squash is easily pierced with a fork
Puree soup in batches until smooth. Add salt and pepper to tast.
Return to heat and add milk and sour cream. Do not boil.
Adjust seasoning, if necessary. Garnish with cilantro and serve immediately.
Cilantro for garnish

Kristen Hoetzel of “Cooking with Mickey”

Make sure if you enjoyed this review visit Kristen's Blog in the link above. And also make sure you add her to follow her on twitter. I follow her and so should you.