Gourmet Double Chocolate Chip Cookie Recipe from the Main Street Bakery in Magic Kingdom

With the recent announcement of the closing of the Main Street Bakery in order to bring Starbucks to Disney world, I admittedly started to freak out just a bit. I mean where else am I supposed to get a cinnamon roll the size of my head! But have no fear, the cinnamon rolls will live on at Gaston’s Tavern in the New Fantasyland! However, what about all the other amazing yumminess at the Main Street Bakery? They have some pretty dang good cookies! Well worry not! At least one cookie from the bakery will continue to tantalize your taste buds! The Gourmet Double Chocolate Chunk Cookie from
the Main Street Bakery
is quite possibly the perfect cookie, it’s extra chocolaty without being overly sweet. What more can you ask from a cookie? And, if you want to can easily make changes to this recipe. You can add nuts if you want some crunch, or you can use different kinds of chocolate chunks, or you can even add your favorite kind of candy! So as long as you have this recipe handy you’ll always be able to have a taste of the Main Street Bakery long after it has closed its doors.

Ingredients:

1 cup Butter

1 tablespoon Brown sugar

1 cup Sugar

2 large Eggs

1/4 teaspoon Vanilla

1/4 cup Cocoa powder

1 1/2 cups Flour

1/4 teaspoon Baking soda

1/4 teaspoon Salt

18 oz. Semisweet chocolate chunks

Method:

Preheat oven 375 F.

Cream butter, sugars, vanilla, and cocoa powder.

Stir in remaining ingredients and blend well. Refrigerate 30 minutes.

Drop dough by rounded teaspoons onto ungreased cookie sheet about 2″ apart.

Bake until cookies are set, 5-8 minutes. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 minutes.

As a Disney fan and a Starbucks employee I am little torn about the closing of the Main Street Bakery. As a Starbucks employee I’m excited to see Starbucks in one of my favorite places, in fact the day I found out Starbucks was coming to Disney I told my boss I want to transfer NOW! But as a long time Disney fanatic, it’ll be a little sad the first time I walk past and don’t smell the scent of fresh baked cookies. But, as long as I have this recipe I’ll always have a little piece of the Main Street Bakery with me.  So I hope that this recipe can bring you the same comfort it has brought me. And, remember as always any one can bring a long time Disney memory into the kitchen, all you need is a little faith, a dash of trust, and a pinch of pixie dust! As always I wish you a magical meal!

* After I wrote this I found out that The Main Street Bakery will keep its name and theming when it reopens in early summer. It’ll also continue to serve Disney favorites like cookies, brownies and seasonal cupcakes, in addition to Starbucks signature beverages and other items. So now this recipe won’t just be a fond memory of times gone by, now its just a really awesome cookie recipe for when your are craving chocolate!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

Epcot Food and Wine Festival Recipe: Cheddar Cheese Soup from Canada

When I decided I wanted to try cooking my way through the Epcot Food and Wine Festival this year I knew there was one recipe that was going to be a MUST! The Cheddar Cheese Soup from the Canada kiosk is absolutely one of my favorite things to have at the festival. I don’t just go back for seconds, I go back for thirds, fourths, fifths, etc.! But, I have to admit this was actually the recipe I was most scared of attempting. Every week when I was trying to figure out which recipe I was going to try for the following week, this soup would be the first thing on my mind, but inevitably my fear would win out and I would go with a different recipe. When I realized that this was going to be the last week of the Food and Wine Festival, and ultimately the end of my festival recipe highlights I knew it now or never. OK well maybe not never, but if I really wanted to include it in this series of recipes I had to try now! And, I honestly can’t tell you what I was so afraid of, like all the other recipes I’ve tried this one was pretty easy, and it’s definitely the easiest soup recipe I’ve ever made. But, I’m not going to lie, there were a few worrisome moments here and there, but I think that was just because I wasn’t aware of how things would go during the cooking process. But, have no fear, now that I know what to expect I can help you navigate those worrisome moments! And, I promise you that on a blustery fall day or a cold winter’s night, you are going to be so glad you have this soup recipe handy!

Makes 6 cups

Ingredients:

1/2 pound of bacon, cut into 1/4-inch pieces

1 medium red onion, cut into 1/4-inch pieces

3 celery ribs, cut into 1/4-inch pieces

4 tablespoons butter

1 cup all-purpose flour

3 cups chicken stock

4 cups milk

1 pound sharp white cheddar cheese, grated

1 tablespoon Tabasco sauce (you can definitely leave this out if want to)

1 tablespoon Worcestershire sauce

Coarse salt, freshly ground black pepper, to taste

1/2 cup pale ale, room temperature

Chopped scallions or chives, for garnish

Directions:

1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.

2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.

3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes. (Ok so this was my first “what the heck” moment after adding the flour to the butter, bacon, and veggies, it is going to look a little weird, but DON’T worry that’s what its suppose to look like.)

4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. (And this was my “I totally screwed this recipe up” moment. After you add the chicken broth, the whole thing is going to get very thick. For lack of a better word, it kind of looked like goo to me. Again, DO NOT be scarred this is the consistency you want so just go with it!)

5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.

6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth.

Stir in ale. If soup is too thick, thin to desired consistency with warm milk. (For this step I chose to stir the cheese into the soup a little at a time. I felt like if I just dumped in the whole thing I would be trying to incorporate a giant cheese ball into this soup.)

7. Serve hot, garnished with scallions or chives.

See, now that wasn’t so hard was it? I promise you this soup will be hit every time you make it! As fall rolls on and moves into winter I think this recipe is going to come in quite handy for a warm little pick me up!

So that’s it, the last recipe in this series highlighting items from past and present Epcot Food and Wine Festivals. I hope I’ve brought you a good variety of foods from different countries and that you have enjoyed this little culinary journey I have taken you on these last few weeks. That’s the thing I love most about the Epcot Food and Wine Festival, you can really learn so much about a country just by experiencing their foods, and you didn’t even need to get on a plane to do it! I hope this recipe and the others in this series have shown you just how easy it is for you to be an international gourmet! As always remember than anyone can bring the magic of Disney and the Epcot Food and Wine Festival to your kitchen at home! All you need is a little faith, a bit of trust, and pinch of pixie dust never hurts. As always have a magical meal!

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And, if you try this recipe let me know what you thought about it!

Be sure to keep checking The Disney Foodie for more magical Disney recipes, dining tips and suggestions, restaurant highlights, and much much more!

The 2012 Epcot Food and Wine Festival ends on November 12^th, but there is still plenty of exciting events to look forward to at Disney World, Disney Cruise Line, Disneyland,  and Aulani.

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And if you try this recipe let me know what you thought about it!

Be sure to keep checking The Disney Foodie for more magical Disney recipes, dining tips and suggestions, restaurant highlights, and much much more!

The 2012 Epcot Food and Wine Festival ends on November 12^th, but there is still plenty of exciting events to look forward to at Disney World, Disney Cruise Line, Disneyland,  and Aulani.

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

Epcot Food and Wine Festival Recipe: Flourless Chocolate Hazelnut Cake from Italy

So I’m sure that I have mentioned this before, but I LOVE chocolate! I admit it I am full-blown chocoholic! And, one of my favorite ways to indulge in my addiction is the flourless chocolate hazelnut cake from Italy at Epcot’s Food and Wine Festival. This cake combines all the gooey fudgeyness of a brownie with the rich decadence of fudge and then adds a bit of crunch with the hazelnuts, this is really a chocolate lovers dream! And, I know I have said this about all the recipes I have posted lately, but this recipe is really and truly so easy. If you can whisk up five simple ingredients in a bowl, then you will be able to master this cake. Even the most novice of bakers will be able to impress their friends and family with this dessert!

Ingredients

7 oz. semi-sweet chocolate, melted

1/4 cup sugar

1/3 cup butter

1/2 cup finely chopped hazelnuts

5 eggs

1/4 cup cocoa

Method

1.Preheat oven to 220F and butter a 9-inch round cake pan.

* This step isn’t necessary. But if you want to bring out the nuttiness of the hazelnuts, then you can toast the hazelnuts in a dry pan over a medium-low heat for five minutes before you chop them. Like I said it’s not necessary, but it does bring a little something extra to the cake.

2. Melt the chocolate and butter together

and still in the hazelnuts

3. In a large bowl, beat the sugar and eggs together until fluffy (If you’re like me and I’ve no idea what the fluffy stage would look like, then I would suggest beating your eggs and sugar for 10-15 minutes. The eggs and sugar looked pretty fluffy at that point.)

Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended.

4. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch.

5. Allow to cool at room temperature and then refrigerate overnight.

6. To serve, unmold the cake

and sprinkle the top with cocoa. (You could definitely top your cake with the cocoa, but whipped cream and/or powdered sugar works great as well!)

See how easy that recipe was! I’m telling you I’ll whip you into a Disney pastry chef in no time! Your friends and family will be begging you to make this cake all the time! And, just remember as always, anyone can bring the magic of Disney into their kitchen, all you need is a little faith, trust, and a pinch of pixie dust! As always have a magical meal!

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And, if you try these recipes let me know what you thought about them!

The Epcot Food and Wine Festival runs from now until Nov. 12, 2012, it’s not too late for you to experience this culinary taste tour of the world for yourself!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@thewdwguru.com.

Epcot Food and Wine Festival Recipe: Belgium Waffles with Berry Compote from Belgium

Breakfast is absolutely my favorite meal of the day. Which some would consider weird since I am totally not a morning person, but I love everything about breakfast. I especially love those lazy weekend mornings where the whole family gathers in the kitchen to make a big yummy breakfast full of eggs, bacon, hash browns, pancakes, and I could seriously go on and on! But, if I had to pick one breakfast item to be my absolute all time favorite breakfast food it would have to be Belgium waffles. A hot fresh Belgium waffle, some strawberries and whipped cream make me the happiest person in the world! So when I saw these waffles at the Epcot Food and Wine Festival last year I was super excited, in fact I was so excited I got two orders of the waffles! And, these waffles were so good, I knew I was going to have to make them as soon as I got home! However, once I got home life got in the way and I forgot about the amazing waffles I had at Epcot, but then I started this blog and I knew I needed to share this amazing recipe with you guys. So I made the waffles for the first this past weekend, and they were just as good as I remembered them. In fact they were so good that my dad, who does not like waffles at all, even asked for seconds! And, the recipe for the waffle batter and the berry compote was honestly so easy, everything came together 1-2-3!

Here is what you need for the waffle batter:

Belgian Waffles

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon dry active yeast

1 1/2 cups water

1/2 cups milk

2 tablespoons beer

1 egg

1 tablespoon vanilla extract

1 stick butter, melted

Here is what you need for the berry compote:

Berry Compote

1 tablespoon cornstarch

1 tablespoon red wine (ok in all honesty you really don’t need the red wine. You basically mix the red wine and the cornstarch together to make a thickening agent for the compote. So if you decide to make this recipe and do not have the red wine on hand and really don’t want to spend the money on a bottle of wine for 1 tablespoon then you can definitely substitute water for the wine.)

1/2 cup apple, orange, or cranberry juice

1/4 cup sugar

1 teaspoon fresh lemon juice

1 cup fresh blueberries

1 cup fresh blackberries (my family doesn’t like blackberries so I just didn’t use them and I just substituted an extra 1/3 of cup each of the other berries. The beauty of this recipe is that you can really use whatever berries you want. You can take out berries you don’t like, add extra of the berries you do like, make the compote with all one berry, or just use whatever is in season, it’s totally up to you!)

1 cup chopped fresh strawberries

1 cup fresh raspberries

Method of Preparation:

For berry compote:

Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.

Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer.

Add cornstarch mixture, blueberries, and blackberries. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine.

Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.

For Belgian waffles:

Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.

Add water, milk, beer, egg, and vanilla extract.

Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated. Refrigerate batter overnight.

Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.

My waffle maker only makes one waffle at a time. So in order to keep the waffles warm until we were ready to eat, I just placed the finished waffles on a cookie sheet in a 225-degree oven so they would stay warm until we were ready for them. Serve warm with berry compote and whipped cream.

I am telling you, you will not be sorry when you try these waffles! Seriously what could be better on a Sunday morning then a glass of OJ and Belgium waffle covered in berries and whipped cream! This is my definition of heaven! And, just remember anyone can bring the magic of Disney into their kitchen, all you need is a little faith, trust, and a pinch of pixie dust! As always have a magical meal!

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And if you try these recipes let me know what you thought about them!

The Epcot Food and Wine Festival runs from now until Nov. 12, 2012, it’s not too late for you to experience this culinary taste tour of the world for yourself!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

Epcot Food and Wine Festival Recipe: Mussels in Roast Garlic Cream Sauce from Belgium

Growing up I was actually a pretty picky eater, and I could be terribly stubborn when it came to trying new foods. However, as most things related to childhood, I did eventually outgrow my pickiness as well as my stubbornness about trying new things. Well most new things, I still refuse to ever ever ever try escargot! It’s just not happening! Ok, as I was saying, the pickiness and stubbornness have diminished over the years. So when I found myself at the Belgium Kiosk at last year’s Epcot Food and Wine Festival I decided to try something I had never had before, mussels. I never had anything against mussels, this wasn’t about being picky or stubborn, no one in my family likes mussels so I was just never introduced to them. And, I mean the dish was mussels in a roasted garlic cream sauce! Seriously how bad could anything in a roasted garlic cream sauce be! And, it was seriously good! Although I do have to admit I’m still not sure if I liked the mussels themselves or the roasted garlic cream sauce that was covering the mussels, either way it was amazing! After I got home from last year’s Food and Wine Festival I knew I wanted to try to make this dish again. But, I knew my family did not care for mussels so I was little unsure of what to do. Then, I decided I could make the roasted garlic cream sauce and just substitute the mussels for something my family does like, clams. And, the dish turned out just as amazing! Do not be scarred of this recipe! It is super easy, and you know what, if you don’t like mussels or clams, make the sauce and put it over fish or shrimp, or if you do not like seafood try putting it on top of chicken or use as a pasta sauce, do what ever feels right to you. These recipes are not law, you do not have to follow them to the letter, if you want change something, go right ahead. That’s one of the fun things about cooking, the experimenting! But, I am telling you, you have to try this one, it is so easy and really soooooooooo good!

Serves 4

Ingredients:

Roasted Garlic Puree

2 large heads garlic

1 tablespoon olive oil

If you want to make the roasted garlic puree from scratch, well then you are far better than me. I cheated when it came to the puree. I bought a jar of already chopped roasted garlic (that can usually be found in the produce section of your grocery store). I dumped the whole jar into a processor and just processed it until it was a puree. Then I just used the amount needed for the cream sauce and it turned out just fine.

Roasted Garlic Cream Sauce

1 tablespoon olive oil

2 shallots minced

1/2 cup white wine

1 tablespoon lemon juice

2 cups heavy cream

2 tablespoons Roasted Garlic Puree

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper

Mussels (Clams)

4 pounds fresh mussels, scrubbed and de-bearded

1 cup dry white wine

1 cup water

4 thick slices sourdough bread, toasted

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh chives

Method of Preparation:

For the roasted garlic puree: Unless you’re like me and cheat with making the roasted garlic puree.

Preheat oven to 350ºF. Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves. Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges. Place pouch in oven, and roast for 45 minutes. Cool for 20 minutes, or until cool enough to handle. Squeeze garlic from skins into a small bowl. Discard skins. Mash garlic with a fork until smooth.

For the roasted garlic cream sauce:

Heat oil in a medium saucepan over medium heat. Add shallot, and cook until softened, about 3 minutes. Add wine and lemon juice, stirring to combine.

Cook until reduced by half, stirring occasionally, about 5 minutes.

Add cream, Roasted Garlic Puree, salt, and pepper, whisking to combine.

Simmer (do not boil) until sauce is slightly thickened, about 4 to 5 minutes. Set aside.

 

For the mussels: If you make this with clams instead follow the same cooking method.

If you make this with clams you want to make sure you clean the clams really well to ensure that you got rid of all the sand. I put my clams in strainer and just let water run over them for 10-minutes.

Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.

Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.

Place mussels in a large serving bowl, or in individual shallow bowls. Pour Roasted Garlic Cream Sauce over mussels, and garnish with parsley, dill, and chives. Serve immediately!

I served this with a crusty baguette instead of the sourdough toast, but feel free to serve with whatever you like!

Now see that recipe wasn’t so hard and I know you will enjoy this one as much as my family and I did! Their only complaint was that there was no more. As always just remember that anyone can bring a little Disney magic into his or her kitchen! All you need is a little faith, trust, and pinch of pixie dust, and the inside look I give you into the Disney recipes doesn’t hurt! Have a magical meal!

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And if you try this recipe let me know what you thought about it!

The Epcot Food and Wine Festival runs from now until Nov. 12, 2012, it’s not too late for you to experience this culinary taste tour of the world for yourself!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

Epcot Food and Wine Festival Recipe: Apple Strudel From Germany

Life’s short eat dessert first, is definitely a mantra I try to live my life by. Nowhere else is the more true then at the Epcot Food and Wine Festival! The Food and Wine Festival is a dessert lovers dream, there is such a variety of treats from all over the world to entice you. In fact, did you know that during the Food and Wine Festival more than the 100,000 miniature desserts will be dished up! Now that is a lot of dessert! So it’s no wonder that the next recipe I decided to highlight from the festival would be dessert recipe. But, what to choose, there are just soooooo many yummy things to choose from! I took some time and thought about what I wanted. I wanted something crispy, yet warm and gooey, something sweet, but not so sweet it makes your teeth hurt, and for once in my life I did not want something chocolate. Then, I came across the perfect dessert that encompasses everything I wanted. The apple strudel from the German kiosk is crispy and warm and gooey on the inside and the cinnamon and sugar in the apple filling gives the strudel the perfect amount of sweetness. And, the best part of this recipe is that it’s super easy!

Here is a list of the ingredients you will need:

3 medium Granny Smith apples, peeled and thinly sliced
1/4 cup raisins (I hate raisins, so I just left them out of the recipe)
4 tablespoons sugar
1/4 teaspoon ground cinnamon
4 tablespoons plain breadcrumbs
8 ounces phyllo dough, thawed (about 20 sheets)
3/4 cup butter, melted
1 cup heavy cream, slightly whipped, optional

Here are the directions for making the apple strudel:

1. Preheat oven to 400°F.
2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.

3. Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.

4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked. (While the recipe does call for about 20 sheets of dough, I felt that it was too much, and I cut down the amount of sheets to 12. You could maybe even use less than that if you preferred a little less dough or you could use the recommended amount. Just do what feels right to you.)
5. Sprinkle the toasted breadcrumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.

6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter. (I think the next time I make this I’m going to sprinkle the roll with cinnamon sugar after I brush it with butter just to give a little extra sweet crunch.)

7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.

8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired. (Instead of the whipped cream, which would be just as good, we served the strudel with vanilla bean ice cream and that was REALLY good!)

Cook’s notes: Frozen phyllo dough is readily available in supermarkets. It’s best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won’t be noticeable.

See, I told you it was a really easy recipe! Now any time you are craving one of those 100,000 miniature desserts from the Food and Wine Festival you can just go ahead a make it yourself! And the best part is you won’t have to share it with 99,999 other people!

If you have any questions, comments, or suggestions, I’m always happy to hear from you! And if you try this recipe let me know what you thought about it!

The Epcot Food and Wine Festival runs from now until Nov. 12, 2012, it’s not too late for you to experience this culinary taste tour of the world for yourself!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@thewdwguru.com.

Godiva Iced Coffee Recipe from the Belgium Kiosk at the Epcot Food and Wine Festival

Last year at the 2011 Epcot Food and Wine Festival I stopped at the Belgium kiosk and decided to try something different. I’m not a big drinker, I’m usually more interested in the food at the festival rather than the wine or beer. But, it was a pretty warm October day and I was craving something cold. So I took a look at the menu board really quick and, being the chocolate lover that I am, I immediately zeroed in on the word Godiva. I mean seriously something that is made with Godiva anything has got to be good, right? Oh! I was so right about that. The Godiva iced coffee was seriously the best thing I had ever tasted! It was cold and refreshing and oh so chocolaty. Pretty much after finishing my first one, I was already craving a second. Even after I got home from Disney I would still think about how good that iced coffee was. With the start of the Food and Wine Festival last weekend, I really started thinking about that coffee again! It was a hot Saturday night in South Florida I was craving something cold, so I got on my computer and did a little searching and JACKPOT! I found the recipe for the Godiva iced coffee from Belgium! After a quick trip to the grocery store (and the liquor store), I was ready to try my hand at making quite possibly my favorite drink ever.

The ingredients needed for the iced coffee are:

2 ounces Godiva chocolate liquor

1 ounce half and half

1/2 ounce simple syrup (Simple syrup is just equal parts water and sugar boiled together until the sugar is completely dissolved. Once the sugar has completely dissolved just take the syrup off the stove and allow the syrup to cool. Or you can cheat like I did and just buy a liquid sugar like the liquid raw sugar that I used. However, the next time I make this I’m going to use a full ounce of the liquid raw sugar because I like my coffee a little sweeter.)

4 ounces hot coffee (I used a French press to make my hot coffee, but feel free to brew your coffee any way you would like.)

Chocolate sauce for drizzling

Whipped cream for garnish

Once you have your ingredients ready this how you make the drink:

Put the Godiva Liquor, the half and half, the simple syrup, and the hot coffee into a shaker already filled with ice.

Put the lid on the shaker and shake for 30 seconds. Then just pour in a glass and garnish with whipped cream and chocolate sauce. Then just sit back and enjoy!

• For the colder nights, or for those of you that do not like iced coffee, you could also make this as a hot drink. Instead of putting the ingredients into a shaker, stir the first four ingredients together in a mug and then top with the whipped cream and chocolate sauce. I have not tried it this way yet, but if anyone does decide to try it hot let me know how it turns out!

•  You can use either the Godiva chocolate or white chocolate liqueur, just depends what your preference is.

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

Epcot Food and Wine Festival Recipe Highlights

Have you ever gotten home from your Disney vacation and immediately started craving some of that oh so yummy food you enjoyed while at the Disney Parks? I especially crave the delicious delights that are highlighted during the Epcot Food and Wine Festival. I think I crave these foods more than any other because you only get to experience them for a short time. Well, I can help ease some of those cravings! For the duration of the 2012 Epcot Food and Wine Festival, The Disney Foodie will be highlighting some favorite past Festival recipes. So be sure to check back frequently for new recipe updates because if you can’t make it to this year’s Epcot Food and Wine Festival well then will just have to bring it to you!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.

2012 Epcot Food and Wine Festival

Starting September 28 and running through November 12 Epcot transforms into a food and wine lovers dream destination at the 17^th annual Epcot Food and Wine Festival. Take culinary a tour across six continents and through nearly thirty international marketplaces. At each marketplace place you can sample tapas-sized servings of regional specialties along with regional beers and wines.

Be sure to stop at the Terra Marketplace, offering a variety of vegan specialties for the first time in the history of the Epcot Food and Wine Festival. I also recommend stopping by the Belgium Marketplace and grabbing a Belgian waffle with berry compote and whipped cream, and it goes perfectly with Godiva Chocolate Liqueur iced coffee. Now that’s what I call a perfect midday snack!

While your eating your way around the world, take some time to enjoy these new experiences that are included with your park admission. Immerse yourself in enticing sights, smells, and flavors of chocolate in the Chocolate Experience: From the Bean to the Bar Hosted by Ghirardelli Chocolate Company. Enjoy discussions by the Skinnygirl herself, Bethenny Frankel. Visit a real watermelon patch at The Watermelon Patch Hosted by the National Watermelon Promotion Board. And, visit the festival center wine shop for daily wine samplings. Also, experience seminars, book signings, meet and greets, and specialty shopping.  For an additional fee you can take part in additional seminars and demonstrations, as well as other premium events and experience.

Not only does the Epcot Food and Wine Festival provide you with a culinary tour around the world, but it also provides you with nightly entertainment with the Eat to the Beat Concert Series. Each night at 5:30, 6:45, and 8:00pm you can enjoy a varied line up of Pop, swing, R&B, classic rock, and soul icons.

Take it from, The Disney Foodie, the Epcot Food and Wine Festival is must do for any foodie! Where else can you experience food and wine from six different continents and from almost thirty countries all in one day? E-mail me at megblair83@gmail.com and I can get started on helping you plan your dream come true foodie vacation! Remember time is running out the Epcot Food and Wine Festival runs now through November 12^th.

For more information on the 17^th annual Epcot Food and Wine Festival as well as a  complete lineup of the Eat to the Beat Concert Series, be sure to check out http://disneyworld.disney.go.com/parks/epcot/special-events/epcot-international-food-and-wine-festival/.

To help you plan your day at the Epcot Food and Wine festival, here is a complete list of the international marketplaces featured at this years Food and Wine Festival as well as complete menu and price list.

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@thewdwguru.com.

ARGENTINA

Culinary Offerings:

Beef Empanada – $4.00

Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée – $5.00

Beverage Selections:

Terrazas Reserva Chardonnay – $3.75 (3 oz.)

Terrazas Reserva Cabernet Sauvignon – $3.75 (3 oz.)

Terrazas Reserva Torrontes – $3.75 (3 oz.)

Terrazas Reserva Malbec – $3.50 (3 oz.)

 

AUSTRALIA

Culinary Offerings:

Shrimp on the Barbie with Pepper Berry Citrus Glaze – $4.75

Grilled Lamb Chop with Mint Pesto and Potato Crunchies – $5.75

Lamington – $3.00

Beverage Selections:

Rosemount Estate Traminer Riesling – $3.00 (3 oz.)

Rosemount Estate Chardonnay Semillon – $3.00 (3 oz.)

Rosemount Estate Cabernet Sauvignon Merlot Shiraz – $2.50 (3 oz.)

Rosemount Estate Shiraz Cabernet – $3.00 (3 oz.)

 

BELGIUM

Culinary Offerings:

Steamed Mussels in Hoegaarden Beer Broth and Baguette – $3.75

Belgian Waffle with Berry Compote and Whipped Cream – $3.00

Guylian Belgian Chocolate Seashell Truffles – $1.75

Beverage Selections:

Hoegaarden – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Stella Artois – $3.50 (6 oz), $6.75 (12 oz.), $11.75 (22 oz.), $12.25 (22 oz. souvenir)

Leffe – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Godiva Chocolate Liqueur Iced Coffee – $7.50 (5 oz.)

 

BREWER’S COLLECTION

Beverage Selections:

Radeberger Pilsner – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Altenmünster Oktoberfestr – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Altenmünster Dunkelr – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Hövelsr – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Schöfferhofer Weizen – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Schöfferhofer Grapefruit – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Berliner Kindl Dark – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Sion Kölsch – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

 

CANADA

Culinary Offerings:

Canadian Cheddar Cheese Soup – $4.00

Chicken Chipotle Sausage with Sweet Corn Polenta and “Minus 8” Onion Jam – $4.25

“Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce – $6.50

Beverage Selections:

Neige Première Apple Ice Wine – $5.25 (2 oz.)

Neige Bubble – $6.00 (5 oz.)

Mission Hill Family Estate Syrah – $5.25 (3 oz.)

Moosehead Beer – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

CARIBBEAN

Culinary Offerings:

Ropa Vieja with Cilantro Rice – $3.50

Jerk Spiced Chicken Drumstick with Mango Chutney – $3.25

Beverage Selections:

Bacardi® Frozen Dragon Berry Colada – $7.75 (7 oz.), $12.25 (7 oz. souvenir)

Bacardi® Torched Cherry Frozen Cherry Limeade – $7.75 (7 oz.)

Bacardi® Frozen Rock Coconut Mojito – $12.75 (7 oz. souvenir)

 

CHEESE

Culinary Offerings:

Cheese Fondue with Sourdough Bread – $3.25

Trio of Artisan Cheeses: Beecher’s Flagship Reserve Cheddar, La Bonne Vie Goat Brie and Rogue River Creamery Echo Mountain Blue Cheese – $4.50

Beverage Selections:

Sterling Reserve Sauvignon Blanc Vitners Collection – $2.50 (3 oz.)

Sterling Riesling Vitners Collection – $3.00 (3 oz.)

Sterling Pinot Noir Vitners Collection – $3.50 (3 oz.)

Sterling Meritage Vitners Collection – $2.50 (3 oz.)

 

CHINA

Culinary Offerings:

Mongolian Beef with Chinese Steamed Bun – $4.50

Pork Pot Stickers – $3.75

Chicken Satay with Spicy Peanut Sauce and Pickled Vegetables – $4.25

Mango Tapioca Pudding – $3.25

Beverage Selections:

Tsing Tao Beer – $6.00

Francis Ford Coppola Su Yuen Riesling – $3.50

Francis Ford Coppola Su Yuen Syrah – $3.50

Happy Lychee with Vodka – $7.00

Sunny Guava with Coconut Rum – $7.00

 

CRAFT BEER

Beverage Selections:

Widmer Rotator IPA: Spiced IPA, Portland, OR – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Red Hook Pilsner, Portsmouth, NH – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Blue Moon Seasonal, Golden, CO – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Leinenkugel’s Berry Weiss, Chippewa Falls, WI – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Florida Beer Company’s Devil’s Triangle, Florida – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Abita Purple Haze, Abita Springs, LA – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Full Sail IPA, Hood River, OR – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Sierra Nevada Pale Ale, Chico, CA – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

 

DESSERTS & CHAMPAGNE

Culinary Offerings:

Yogurt Panna Cotta with Orange Cake, Raspberries and Pomegranate – $1.50

Lemon Custard Verrine with Blueberry Compote – $1.50

Dark Chocolate Mousse with Chili and Salted Caramel – $1.50

Beverage Selections:

Nesquik Frozen Chocolate Foam – $2.50 (7 oz.)

Nesquik Frozen Strawberry Foam – $2.50 (7 oz.)

Moët & Chandon Ice Impérial – $12.75 (5 oz.)

Moët & Chandon Rosé Impérial – $12.00 (5 oz.)

Moët & Chandon Nectar Impérial – $11.75 (5 oz.)

Moët & Chandon Impérial – $10.50 (5 oz.)

 

FIFE & DRUM

Beverage Selections:

Red Stag Lemonade by Jim Beam® – $8.50 plus tax (12 oz.)

Red Stag Honey Tea Lemonade by Jim Beam® – $8.50 plus tax (12 oz.)

 

FLORIDA LOCAL – NEW!

Culinary Offerings:

White Corn Arepa with Mangalitsa Pork Rillette and Zellwood Sweet Corn Salad – $4.00

Florida Shrimp Ceviche with Fire Roasted Vegetables, Fried Plantains and Cilantro – $4.25

Beverage Selections:

Florida Beer Company Florida Lager – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Florida Beer Company Key West Southernmost Wheat – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Florida Orange Grove Key Limen – $2.75 (3 oz.)

Florida Orange Grove Hurricane Class 5, Florida White Sangria – $3.25 (3 oz.)

 

FRANCE

Culinary Offerings:

Escargots Persillade en Brioche – $5.25

Coq au Vin sur Gratin de Macaroni – $5.50

Créme Brûlée au Chocolat au Lait – $4.00

Beverage Selections:

Chardonnay, Bouchard Aîné & Fils – $5.75

Merlot, Château de Mercade Bordeaux – $6.75

Sparkling Pomegranate Kir – $7.75

Eiffel Sour Cosmo Slush – $9.75

 

GERMANY

Culinary Offerings:

Schinken Nudel (Pasta Gratin with Ham and Cheese) – $3.25

Roast Bratwurst in a Pretzel Roll – $4.75

Apple Strudel with Karamel-Vanilla Sauce – $3.50

Beverage Selections:

Selbach-Oster Estate Spätlese – $4.50 (3 oz.)

JH Selbach Riesling Classic – $3.00 (3 oz.)

JH Selbach Riesling QbA Red Label – $2.75 (3 oz.)

Niersteiner Spiegelberg Dornfelder – $3.25 (3 oz.)

Radeberger Pilsner – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Altenmünster Dunkel – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

 

GREECE

Culinary Offerings:

Greek Salad with Pita Bread – $3.00

Griddled Greek Cheese with Pistachios and Honey – $3.25

Chicken Souvlaki with Tzatziki – $4.25

Spanakopita – $4.00

Dannon® Oikos® Greek Yogurt Cups – $3.25

Beverage Selections:

Domaine Skouras Moscofilero – $3.50 (3 oz.)

Domaine Skouras St. George – $3.25 (3 oz.)

Sigalas Assyrtiko – $3.50 (3 oz.)

Alpha Axia Syrah – $4.25 (3 oz.)

HAWAI’I

Culinary Offerings:

Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise – $3.25

Tuna Poke with Seaweed Salad and Lotus Root Chips – $3.75

Beverage Selections:

Seven Tiki® Mai Tai – $7.75 (7 oz.)

Kona Brewing Company Big Wave Golden Ale – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Kona Brewing Company Pipeline Porter – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

 

HOPS & BARLEY

Culinary Offerings:

Linda Bean’s® Lobster Claw Cuddler® Chilled with Herb Mayonnaise – $6.50

Linda Bean’s® Perfect Maine Lobster Roll® – $7.50

Linda Bean’s® Maine Home Style Clam Chowder – $3.25

Pumpkin Mousse with Craisins and Orange Sauce – $1.50

Beverage Selections:

Samuel Adams Boston Lager® – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Samuel Adams® Seasonal – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Samuel Adams Cherry Wheat® – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

17th Anniversary Festival Beer– Samuel Adams® Chocolate Bock – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)

Samuel Adams Light® – $6.00 (12 oz.)

Samuel Adams® Cream Stout – $6.25 (12 oz.)

Samuel Adams® Latitude 48 IPA – $6.00 (12 oz.)

Angry Orchard Hard Cider – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

 

IRELAND

Culinary Offerings:

Lobster and Seafood Fisherman’s Pie – $6.00

Kerrygold® Cheese Selection: Irish Aged Cheddar, Dubliner and Cashel Blue with Apple Chutney and Brown Bread – $3.50

Warm Chocolate Lava Cake with Bailey’s Ganache – $3.25

Beverage Selections:

Guinness – $3.50 (6 oz.), $6.75 (12 oz.), $12.25 (22 oz. souvenir)

Bunratty Mead Honey Wine – $5.00 (3 oz.)

Bunratty Potcheen Chilled Irish Coffee – $6.50 (7 oz.)

 

ITALY

Culinary Offerings:

Ravioli di Formaggio All’emiliana (Baked Cheese Ravioli, Creamy Beef Bolognese, Parmesan, Mozzarella) – $5.50

Salsiccia e “Papacelli” Napoletani (Sweet Sausage, Red Pepper, Ciaibatta Bread) – $5.50

Cannoli al Cioccolato (Chocolate-Covered Cannoli filled with Ricotta, Chocolate, Candied Fruit) – $3.50

Beverage Selections:

Moretti Beer – $8.00 (12 oz.)

Prosecco Zardetto – $8.00

Pinot Grigio Mezzacorona – $6.00

Chianti Castello di Quercetto – $6.00

Italian Margherita – $10.00

 

JAPAN

Culinary Offerings:

Spicy Hand Roll (Tuna & Salmon with Chili Pepper, Soy Sauce & Sesame Oil Topped with Kazan Volcano Sauce) – $4.95

Karaage Hand Roll (Crispy Chicken Breast with Sushi Rice and Spicy Mayonnaise) – $4.25

California Roll (Avocado, Cucumber, Crab, Mayonnaise, Smelt Roe Rolled in Sushi Rice and Seaweed) – $3.95

Sukiyaki Beef Pan (Marinated Thinly Sliced Rib Eye with Sauteed Onions and Teriyaki Sauce Served in a Bun) – $4.50

Beverage Selections:

Kirin Ichiban Draft Beer – $8.00

Sake-Kikusui Super Dry, Junmai – $7.00

Sake-Bishounen Junmai Ginjo – $8.00

Sake Strawberry Mist – $6.00

MEXICO

Culinary Offerings:

Crispy Shrimp Taco with Chipotle Lime Mayo and Cabbage Served on a Flour Tortilla – $5.25

Taco de Filete with Cascabel Pepper Sauce and Scallions Served on a Flour Tortilla – $5.50

Natilla de Cajeta (Caramel Custard Served with Sauce) – $3.00

Beverage Selections:

Dos Equis Beer – $8.25 (20 oz.)

L.A. Cetto Chardonnay – $4.50

Lime Strawberry Margarita On the Rocks – $7.75

Tequila Flight: Tequila Blanco, Reposado and Anejo – $12.50

 

MOROCCO

Culinary Offerings:

Kefta Pocket (Ground Seasoned Beef in a Pita Pocket) – $5.00

Merguez Sausage (Beef and Lamb Sausage with Grilled Peppers and Onions) – $5.00

Baklava – $2.95

Beverage Selections:

Casa Beer – $6.00

Amazigh Red – $4.00

Sangria – $5.00

Mimosa Royale – $7.00

 

NEW ZEALAND

Culinary Offerings:

Seared Sea Scallop with Kumara Red Curry Puree and Apple Radish Salad – $4.25

Lamb Meatball with Spicy Tomato Chutney – $5.00

Beverage Selections:

Kim Crawford Pinot Grigio – $4.75 (3 oz.)

Kim Crawford Sauvignon Blanc – $3.50 (3 oz.)

Kim Crawford Un-Oaked Chardonnay – $3.50 (3 oz.)

Kim Crawford Pinot Noir – $4.75 (3 oz.)

 

POLAND

Culinary Offerings:

Kielbasa & Potato Pierogie with Caramelized Onions and Sour Cream – $5.00

Zapiekanki-Toasted Mushroom, Caramelized Onion and Cheese Bread with House Made Ketchup – $3.00

Beverage Selections:

Chandon Carneros Chardonnay – $4.50 (3 oz.)

Tyskie – $6.00 (11.2 oz.)

Belvedere® Frozen Lemon Apple “Tea” – $8.50 (7 oz.)

 

SCANDINAVIA

Culinary Offerings:

Taste of Scandinavia: Cured Salmon, Herring and Shrimp Salad – $4.00

Swedish Meatballs with Lingonberries – $3.50

Rice Pudding with Driscoll’s® Only The Finest Berries™ – $2.75

Beverage Selections:

Iron Horse Fairy Tale Cuvee – $8.75 (5 oz.)

Xanté – $6.00 (1.5 oz.)

Xanté Sunshine – $7.50 (7 oz.)

 

SINGAPORE

Culinary Offerings:

Beef Rendang with Jasmine Rice – $3.25

Seared Mahi Mahi with Jasmine Rice and “Singa” Sauce – $4.25

Beverage Selections:

Tiger Beer – $6.00 (11.2 oz.)

Marqués de Cáceres Satinela – $2.50 (3 oz.)

Singapore Sling – $7.75 (5 oz.)

SOUTH AFRICA

Culinary Offerings:

Seared Filet of Beef with Smashed Sweet Potatoes and Braai Sauce – $5.00

Spinach and Paneer Cheese Pocket – $3.25

Beverage Selections:

Fairview Sauvignon Blanc – $2.50 (3 oz.)

Fairview Pinotage – $3.25 (3 oz.)

 

SOUTH KOREA

Culinary Offerings:

Lettuce Wrap with Roast Pork and Kimchi Slaw – $3.25

Mung Bean Pancake with Shrimp and Kimchi Sauce – $3.00

Beverage Selections:

Bohae Black Raspberry Wine-Bokbunjajoo – $4.00 (3 oz.)

Chung Ha Soju Fruit Slushy – $7.50 (7 oz.)

Chung Ha Soju – $6.50 (1.5 oz.)

 

TERRA – NEW!

Culinary Offerings:

Trick’n Chick’n Curry with Basmati Rice featuring Gardein Chick’n Breast – $3.75

Chili Colorado with House Made Chips & Cashew Cheese, featuring Gardein Beefless Tips – $3.75

Chocolate Cake with Passion Fruit Sorbet and Coconut Foam – $2.75

Beverage Selections:

Paul Dolan Sauvignon Blanc – $4.25 (3 oz.)

Paul Dolan Pinot Noir – $4.25 (3 oz.)

Silk® Berry Smoothie – $3.75 (7 oz.)

Top 5 Most Romantic Dining Spots in Walt Disney World: #1 Victoria & Albert’s

We have reached the last stop on our tour of the most romantic dining spots in Walt Disney World. We have encountered the intimate atmosphere of Le Cellier. Have been charmed by the rustic elegance of Artist Point. Experienced the wonder of Wishes while dining on coastal fare at Narccoossee’s. And, have enjoyed the quiet elegance of Bistro de Paris. But, now we have reached the ultimate in fine dining at Walt Disney World. Our number one most romantic dining spot in Walt Disney World is a recipient of AAA’s highest achievement, the five diamond award, and is considered one of the finest restaurants in the Southeast. Victoria & Albert’s located at Disney’s Grand Floridian Resort is the height of romantic dining spots in Walt Disney World.

Victoria & Albert’s offers a truly unique dining experience. The main dining room features fourteen tables that have been sophisticatedly clad in the finest linens and set with elegant Wedgwood china and silverware. The intimate lighting and the melodic sounds of the harpist epitomize luxurious romance. Each day the chef selects whatever is fresh at the market in order to create a unique menu every night, this guarantees you will never experience the same meal twice at Victoria & Albert’s. The dining room offers two seatings nightly and the prix fixe menu begins at $135.00 per guest with wine pairings from $65.00 per guest.

Victoria & Albert’s offers a truly unique and special experience. Located in an inviting alcove in the kitchen of Victoria & Albert’s is the Chef’s Table. Here, the chef will begin your meal with a champagne toast and discuss your thoughts on the perfect meal so that he can craft a personalized menu. Dinner at the Chef’s Table can include up to thirteen courses and take up to four hours. This is a foodie’s dream come true. The prix fixe menu begins at $210.00 per guest with wine pairings from $105.00 per guest.

If you want the ultimate elegant and intimate dining experience, then try Queen Victoria’s Room. The newest dining experience at Victoria & Albert’s, located behind closed doors with just four tables and a rich décor that was inspired by the Old World dining rooms of London and Paris. Here, you will experience French gueridon service, where the server entertains the guest by finishing each course tableside and indulge in up to ten courses. The prix fixe menu begins at $210.00 per guest with parings from $105.00 per guest.

Victoria & Albert’s is the perfect setting for the ultimate romantic night out. There is nothing more romantic than the intimate setting, the elegant ambiance, and the decadent dining. If you would like to experience this once in a lifetime experience you must remember to make reservations up to 180 days in advance, and keep in mind that Victoria & Albert’s does not accept the Disney Dining Plan. Please remember that a cancellation policy does apply and will result in charges if you cancel with insufficient notice. There are specific policies related to Victoria & Albert’s that will be detailed at the time of reservation booking. As your Disney travel agent I would be happy to make your ultimate romantic date night reservations at Victoria & Albert’s, as well as any other dining reservations for you.

Well this brings us to the end of our tour of the most romantic dining spots in Walt Disney World. I hope you enjoyed our little peek into the romance of Walt Disney World! And remember any restaurant in Disney can be romantic as long as you are there with the one you love. Be sure to keep a look out for out next top 5 tour!

Written by Meghan Blair, the “Disney Foodie” — As a Florida Resident, Meghan combines her love of Disney and her love of food! She will give you the best restaurant and dining tips and suggestions to make your meals, just as magical as the rest of your vacation! Book your next vacation with Meghan at 954-328 7090 or meghan@d2travel.com.