Walt Disney World’s Swan and Dolphin Resort has announced a new executive chef to oversee the hotels’ seventeen dining establishments!
The 2018 Walt Disney World Swan and Dolphin Classic is ON, and there’s no place we’d rather be!
The Classic is a two-night event starting this evening! Now in its 9th year, the Classic has become a popular event due to delicious small plate dishes and drinks on the Causeway (including three themed food areas) and fun foodie seminars during the weekend. [Read more…]
Pool bars don’t get a lot of love in the Disney food world, probably because they aren’t really what you’d call “destination dining.”
Cabana Bar and Beach Club
Obviously, they’re more of a convenience for when you’re… well, by the pool at your Resort! You’re not going to go out of your way to visit one, but you sure are glad that they’re around the pool when you are. Because there’s hungry… and then there’s I’ve-been-swimming-all-day hungry.
But that’s kind of a shame, because some pool bars have some pretty decent food (and great drinks)! The Oasis Bar & Grill Pool Bar at the Polynesian Village Resort really stepped up the game, for example, with items like great Kahlua Pork Sliders. And the Uzima Springs Pool Bar at Animal Kingdom Lodge serves flatbreads (including a unique Braai Chicken Flatbread) that’ll satisfy any sudden carb craving. And then Geyser Point at Wilderness Lodge took “pool bar” to the next level.
Cabana Bar and Beach Club at Disney World’s Dolphin Hotel (it’s convenient to the Swan, too) is one such under-celebrated pool bar. Cabana even made an appearance at the Swan and Dolphin Food and Wine Classic in October with their Double Fried Chicken! But my WOW here at Cabana was the aioli — there are tons of them and they are amazing. If you’re like me and love your dipping sauces, read on.
Cabana Bar and Beach Club (not to be confused with Banana Cabana at Caribbean Beach Resort or Cabanas on board the Disney Cruise Line ships) boasts a surprisingly huge menu (several pages long!). You’ll want to start with the Cocktails, which are cleverly named… and generously poured. 😉 [Read more…]
Great news! Restaurant.com is offering an 80% discount on many Disney World and Orlando Restaurant gift certificates purchased through June 30th. This means you can get $25 gift certificates for $2 each! Simply use code SUMMER in the discount code box.
You can see details about Restaurant.com and check out which Disney World restaurants are included in the program on our Restaurant.com gift certificate program page.
Here’s how it works:
Step 1: [Read more…]
I’ve been noticing some interesting trends at Disney area restaurants lately! I mentioned the gourmet Mac & Cheese trend a while back, but here’s an interesting one that has to do with dessert — flames!
Yep, that’s what I said. Fire. Right there at your table.
Flambeing is certainly nothing new, but to have it as a prevalent show at so many restaurants in the Disney area is pretty interesting. Here are some of the spots where we’ve seen it recently…
I recently had the incredible opportunity to speak with Anthony “Tony” Porcellini, the Director of Food and Beverage at the Disney World Swan and Dolphin Resort and the brains behind the brand new annual Swan and Dolphin Food and Wine Classic!
Tony was kind enough to share with me a few more details on the upcoming event, including menus for the tasting booths, specifics on the seminars, and a few surprises for next year’s event! I also received fantastic photos of some of the menu items that will be available in the tasting booths! You can see a few of them below, and a few more will be highlighted over the upcoming weeks.
What We’ll Be Tasting at the Food and Wine Classic
Six Swan and Dolphin restaurants will be featured at the Causeway tasting stations on Friday and Saturday nights (October 8th and 9th, 2010). The offerings will change each night, so be sure to check out the menus below before deciding your dates (or just head over both nights — that’s what I’d do!)
Todd English’s bluezoo
The first night of the festival will feature one of the restaurant’s trendiest dishes: Shrimp Steamrollers! According Tony Porcellini, to make the steamrollers, bluezoo Executive Chef Chris Windus basically “deconstructs a shrimp cocktail in a tube.” Eating them is an even bigger adventure! Chef Windus will be on hand at the tasting booth to demonstrate.
Another trendy dish takes the stage at the bluezoo booth on Saturday. Pipettes filled with buerre blanc sauce will spear small pieces of scallop and bacon. To eat, simply pull the scallop and bacon from