Disney Dining - The Menu

Banana Bread from Disney's Animal Kingdom Lodge

Buttermilk Fried Chicken from Classic Hall at Disney's Pop Century Resort

Canton Beef from Epcot's Nine Dragons Restaurant

Carrot Ginger Soup from Boma -- Flavors of Africa at Disney's Animal Kingdom Lodge

Chicken Asiago Pasta from Disney's All-Star Resort

Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort

Coconut Curried Chicken Stew from Boma at Disney's Animal Kingdom Lodge

Corn Bread From Disney's Wilderness Lodge and the Fort Wilderness Resort & Campground

Crab Cakes at Disney's Flying Fish Cafe

Ensalada De La Casa at Epcot's San Angel Inn Restaurante

Grapefruit Cake at Disney-MGM Studios' Brown Derby

Jambalaya at Downtown Disney's House of Blues

Lemon Panna Cotta from Tony's Town Square at Walt Disney's Magic Kingdom Park

Onion Tart at Disney's Grand Floridian Spa and Resort's Citricos Restaurant

Orecchiette Pasta With Chicken from Spoodles at Disney's Boardwalk Resort

Soft Pretzels from Epcot's Biergarten Restaurant

Sonoma Goat Cheese Ravioli at the Contemporary Resort's California Grill

Sticky Mickeys at Disney's Contemporary Resort

Sweet Potato Hazelnut Gratin at Disney's Wilderness Lodge

Sweet Potato Pancakes With Pecan Honey Butter from Boatwright's at Disney's Port Orleans Resort

Tomato Dip With Warm Goat Cheese From Tony's Town Square Restaurant in Disney's Magic Kingdom Park

Wurst Salad from Biergarten Restaurant at Epcot

Wurst Salad from Biergarten Restaurant at Epcot

Schnitzel, strudel and good beer offer a taste of Bavaria at the Biergarten Restaurant at Epcot, which features lively entertainment and 33-ounce steins. This recipe is for the Wurst Salad served at Biergarten Restaurant at Epcot. "Wurst" is the German word for sausage. You can find these products in the deli at many large supermarkets.

Yield: 6 servings.


2 lbs. (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
1/2 cup German hot mustard
1 cup canola oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/3 cup granulated sugar


1. Cut the assorted sausages on bias.

2. Add the red onion and sweet pickles to the sausages.

3. Mix mustards, oil, vinegars and sugar.

4. Mix dressing with sausages. Let set for 1 hour.

Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.

The [[Germany]] Pavilion is part of the World Showcase within the Epcot theme park in [[Walt Disney World]] in [[Lake Buena Vista, Florida]].

[[Image:Epcot-Deutschland.jpg|thumb|left|200px|German Pavilion]]
The Germany Pavilion is designed to look like a German town, but with architecture from different eras and regions. The Platz (square) is decorated with a statue of [[St. George and the Dragon]] and a [[clock tower]]. The [[Biergarten]], at the rear of the courtyard, sells traditional [[German food]]. The pavilion also has numerous small shops selling German goods, including [[doll]]s and [[cuckoo clock]]s. The area near the pavilion is decorated by an extensive model village with working model trains. Snow White, the 7 Dwarfs, Grumpy, Sneezy, Dopey,l Queen make appearances.{{-}}

==Attractions and Services==
[[Image:Germany epcot rhine boat ride.jpg|thumb|right|200px|Concept drawing for part of the ''Rhine River Ride'']]
===Ride (cancelled)===
The original design of the pavillion called for a boat ride along the [[Rhine]] river. It was to have focused on German folklore, in a similar manner to the Mexico and Norway rides. According to the Walt Disney Company's 1976 annual report the ride was to be '' " ... a cruise down Germany's most famous rivers -- the Rhine, the [[Tauber]], the [[Ruhr]] and the [[Isar]]. Detailed miniatures of famous landmarks will also be seen, including one of the [[Cologne Cathedral]]."''[http://jimhillmedia.com/blogs/jim_hill/print/2772.aspx Jim Hill blog]

Though the building was built, the ride wasn't and is now used as storage space. You can see the main entrance hall, as it's now the dining area for the Biergarten. The ride building is used for storage for floats, a workshop and cast member rehearsal space.

* '''Biergarten Restaurant:''' The indoor restaurant is designed to look as though [[Oktoberfest]] is being celebrated there. [[Schnitzel]], [[strudel]] and [[beer]] offer a taste of Bavaria at the [http://disney-dining.blogspot.com/2006/09/wurst-salad-from-biergarten-restaurant.html Biergarten Restaurant]. It features entertainment and 33-ounce [[stein]]s. The dining hall is actually in the entrance area for the never built boat cruise down the Rhine.

Sonoma Goat Cheese Ravioli at the Contemporary Resort's California Grill

This recipe is for the Sonoma Goat Cheese Ravioli from the California Grill at Walt Disney World's Contemporary Resort. Goat cheese is also called chevre. It has a tart flavor and soft, moist texture. Some of the better-known chevres include banon, Boucheron and Montrachet. Pure chevre on the label ensures the cheese is made from goat's milk. Others could have the addition of cow's milk.

Yield: 4 to 6 servings.


1 lb. soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tblsp each: basil pesto and extra-virgin olive oil
2 tsp roasted garlic puree (see note)
1/2 tsp salt, or to taste
1/8 tsp freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 Tblsp water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 tsp salt


1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.

2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.

3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking carenot to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.

4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.

Recipe note: If you don't want to make the broth, top ravioli with chopped, seeded ripe tomatoes. Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.

'''Disney's Contemporary Resort''' is located at [[Walt Disney World Resort]] near [[Orlando, Florida]]. It is owned and operated by [[The Walt Disney Company]], first opened [[October 1]], [[1971]], at which time it featured state-of-the-art facilities. It is currently in the process of renovation to make it state-of-the-art again. It is categorized as a 'Deluxe' Disney resort.

[[Image:Disneys-contemporary-resort-mosaic.jpg|left|300px|thumb|A prominent mosaic by [[Mary Blair]] seen in the Grand Canyon Concourse.]]

== Design ==

The most prominent of the hotel's four stand-alone buildings is the Contemporary Tower, built as an [[A-frame]] with outer walls which slope inwards around an inner atrium. This design was a collaboration by Disney, the [[United States Steel Corporation]], and [[Los Angeles, California|Los Angeles]] [[architect]] [[Welton Becket]]. To construct it, [[steel]] frames were erected on site and modular pre-constructed rooms were lifted into place by [[crane (machine)|crane]]. Approximately 500 guest rooms line the outer walls of this building. Room renovation should have been a simple matter of replacing modules when refurbishment was needed; however, it was found that the modules settled and became stuck in place, rendering them irremovable. Most of [[Disney's Polynesian Resort]] was built this way also.
Another resort in Orlando that was built by [[US Steel]] was the [[Court of Flags Resort]]http://www.bigfloridacountry.com/courtofflags.htm in 1972. They also had the slide-in modular units.

The Contemporary Tower houses most of the resort's key facilities, including resort registration and guest services ([[concierge]]). The main hall, named the Grand Canyon Concourse, is also located in the main Tower, and houses two restaurants and a variety of shops. The [[Walt Disney World Monorail System]] runs through the inside of this building, providing a monorail station here for resort guests. Also adorning the concourse walls is an enormous [[mosaic]] designed by [[Mary Blair]].

One three-story wing flanks the south side of the Tower, and offer an additional two 250 rooms. A [[convention center]] was added to the resort and opened on November 11, 1991, with more than 90,000 square feet (more than 8,300 square meters) of convention space.

As of [[November]], [[2006]], the North Wing was closed and surrounded by construction walls that also encompass portions of the guest parking lot. By [[January 30]], [[2007]], Disney's Racquet Club has been demolishedhttp://photos.joelandkristine.com/Walt_Disney_World/Resorts/Disney's_Contemporary_Resort/2007. and demolition on the North Wing began. The North Wing has also been removed from the Contemporary's maps and signs. Demolition began on [[January 31]], 2007 and as of April 6, 2007, the North Wing has been removed.http://www.wdwmagic.com/resorts_contemporarydvc.htm. These developments, as well as online photographs of a newly designed 16-story, crescent-shaped tower leads to speculation that a [[Disney Vacation Club]] building will be constructed in the former location of the North Garden Wing.http://www.screamscape.com/html/walt_disney_world_resort.htm

Permits for the Contemporary DVC project has been filed. [http://www.bigfloridacountry.com/contemporarydvcpermits.pdf PDF File of paperwork]. This PDF file shows drawings, maps, and info regarding this WDW project.

== Guest rooms ==
[[Image:Contemporary Room2.JPG|thumb|A renovated room]]
While rooms vary slightly, standard guest rooms contain two queen beds (or one king bed), a [[bed (furniture)|day bed]]/couch, a sitting table, a [[credenza]] with a [[TV]] and a coffee maker, a small [[refrigerator]], and a fairly large closet. Bathrooms for standard rooms at the Contemporary usually have dual sinks and vanity, a standard western toilet and a bathtub. The Guest Rooms make use of muted Browns, Reds, Purples and Greens as a part of their theming, partially inspired from current Asian interior design trends. Rooms previously made use of vivid [[primary colors]] red, yellow and blue, to match the theming of the hotel, which was said to be influenced by [[contemporary art]] from the [[1960s]] and [[1970s]]. As one of the original resorts on property, the Contemporary Resort sports some of the largest rooms on Disney property, matched only by [[Disney's Polynesian Resort]] which also opened in 1971.

The Contemporary Resort also offers a variety of suites, as well as two levels of [[concierge]] (sometimes referred to as "club") service on the 12th and 14th floors.

== Restaurants ==

There are several restaurants in the Contemporary Resort's main building.

*The California Grill provides a high-class and critically acclaimed dining experience featuring exotic dishes and attentive service. Located at the top of the Contemporary Resort's main building, the California Grill offers sweeping views of the [[Magic Kingdom]], the Seven Seas Lagoon, Bay Lake, [[Disney's Grand Floridian Resort]], and [[Disney's Polynesian Resort]]. It offers a magnificent view of the Magic Kingdom's fireworks shows also.

*Chef Mickey's, on the Grand Canyon Concourse, is a buffet which features appearances from Disney characters. Open for breakfast and dinner. Chef Mickey's offers a view of the monorail entering the resort and constant character appearances. There are childrens items including Goofy's pizza, Mickeyroni and cheese, and other novelties. There is also an adult buffet which includes pot roast, steak, potatoes etc. Dessert bars are available to all. The characters may vary, but include [[Mickey Mouse]], [[Minnie Mouse]], [[Donald Duck]], [[Goofy]], [[Pluto (Disney)]], and [[Chip 'n Dale]].

*The Concourse Steakhouse, also on the Grand Canyon Concourse, is a casual sit-down restaurant. Open for breakfast, lunch and dinner. There are rumors of the closing of the Concourse Steakhouse. It is said that it is to be replaced by an Asian influenced restaurant called Wave. Wave will be located in the area where The Food and Fun Center is now located. The Food and Fun Center is said to be moved to the Concourse Steakhouse's area.

*The Food and Fun Center, in the main lobby area, is a counter-service eatery serving light fare and snacks with a large [[video game]] arcade. It is open 24 hours a day at peak times of the year. The Food and Fun Center and arcade will be moved during the current renovations.

*The Sand Bar, located just alongside the main pool, offers a variety of outdoor treats from burgers to ice cream sandwiches. There is also a cocktail bar that serves a vast array of alcoholic beverages. The food menu at the Sand Bar's grill is similar in scope and price to the Food & Fun Center inside.

== Entertainment and activities ==

The Contemporary Resort offers two pools and a private beach on Bay Lake. A marina offers several water activities, such as boat rentals, [[personal watercraft]] rides, fishing tours and rentals.

The [[Magic Kingdom]]'s nightly [[fireworks]] show "[[Wishes]]" is visible from the Contemporary Resort, with the show's soundtrack played over speakers in various locations from which the fireworks can be seen. The [[Electrical Water Pageant]] also passes the Contemporary Resort nightly at around 10:05 p.m., pending any inclement weather or other technical conditions.

== Long-term refurbishments ==

During 2005-06, Disney completed a renovation of all guest rooms and many public areas throughout the resort. The decor changed little through the resort's history and has been replaced with more modern decor and furnishings.

=== New guest rooms ===
Using muted colors, updated furnishings and linens, guest rooms of the resort will receive the most drastic of changes, creating a modern appearance consistent with the resort's name. New beds will be installed with white duvets and sheets, with a suede headboard that runs the height of the room. A clear glass desk workspace will be added to rooms, while a new light-green [[futon]]-style [[futon|day bed]]/[[couch]] will also be introduced. Carpet and wall colors now incorporate a soft "chocolate" brown color, while the new entertainment center brings in rich wood touches to the room. This entertainment center includes a 32" [[high-definition television|high-definition ]] [[LCD television]], however the rooms still receive analog video signals, so HD video is still unavailable to these televisions (but possibly available in the near future, somewhere in or before February 2009, when all television signals go digital). Bathrooms also receive similar treatment, with new modern "flat sinks", new mirrors and new wallpaper.

=== Restaurants renewed ===

Restaurants have also been subject to speculation on pending renovations, with the [[Orlando Sentinel]] reporting that all of the restaurants at the resort will be entirely reworked. California Grill and Chef Mickey's are both rumored to receive design updates to compliment the rest of the resort refurbishment, while the Concourse Steakhouse and Food & Fun Center will be completely demolished and will move locations, putting the steakhouse on the lobby level, and have a new name. Food & Fun Center and arcade will be on the Grand Canyon Concourse fourth floor. A new restaurant, possibly called ''"The Wave"'', is rumored to also be in the works, but few details are available, except that it may feature [[Asian cuisine]].{{Fact|date=May 2007}}

=== New Grand Canyon Concourse gift shop ===

The open space between the shopping areas of the Grand Canyon Concourse has been closed off, in which a new gift shop will be placed. Carpet and Tile on the Concourse have also been replaced.

=== New lobby ===

In the lobby of the Contemporary Resort, photos that render what a new renovated lobby would look like have been put up. These changes will most likely begin in the near future.

Ensalada De La Casa at Epcot's San Angel Inn Restaurante

Step into an authentic Old Mexico-style rancho to experience the warmth and hospitality that make this restaurant, modeled after a hacienda that dates back to 1692, a landmark in any world. Enjoy specialties like grilled tenderloin of beef, grilled shrimp, and pasta or Mahi-Mahi. Savour subtle flavours and surprising tastes that are genuinely Mexican because the accent is on authenticity. This recipe is for the Ensalada De La Casa served at Epcot's San Angel Inn Restaurante.

Chipotle peppers are dried, smoked jalapenos. Chipotles are sold dried, pickled and canned in adobo sauce. Look for them at Wal-Mart Supercenters, Fresh Market and Hispanic grocery stores.

Yield: 4 servings.


12 oz. green lettuce mix
1 small jicama, peeled and cut into strips
1 small can of cactus strips
1/2 lb. cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices
House ranch dressing:
1/2 cup mayonnaise
1/4 cup each: sour cream and buttermilk
1/2 tsp Worcestershire sauce
1 tsp each:
lemon juice, white vinegar and freshly minced garlic
1/2 tsp salt
1 tsp sugar
1/8 tsp each: ground cumin, pepper, tarragon, ground oregano and ground basil
1 tsp each chopped: fresh parsley and chipotle pepper
3 tsp cilantro
Milk as needed


1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.

2. In bowl, toss salad ingredients. Add dressing to taste.

The [[Mexico]] Pavilion is part of the World Showcase within the Epcot theme park in [[Walt Disney World]] in [[Lake Buena Vista, Florida]].

[[Image:Insidemexicoepcot.JPG|thumb|left|200px|Interior shot]]
The structure of the Mexico pavilion was designed by architect and structural engineer [[Arturo Dulzaides]] in 1984. It resembles a [[Mesoamerican pyramid]]. The nightly fireworks show "Illuminations" is controlled from a window atop the building. The window is barely visible from street level, but can be seen at an angle.

Visitors enter through a display of Mexican artwork, the "Animales Fantasticos" art collection. The main room is the home to a twilight-lit Mexican marketplace, Plaza de los Amigos. At the edge of the plaza, a restaurant, ''San Angel Inn'', overlooks an indoor lagoon. To the side of the plaza, a boarding area leads to a boat ride, [[Gran Fiesta Tour Starring The Three Caballeros]] (formerly [[El Rio del Tiempo]]).

* '''Gran Fiesta Tour Starring The Three Caballeros''' (2007 - present)
* '''El Rio del Tiempo (The River of Time)''' (1982 - 2007), a slow boat ride through Mexico.

* '''San Angel Inn''' is modeled after a hacienda that dates back to 1692. Disney Dining. "Step into an authentic Old Mexico-style rancho to experience the warmth and hospitality that make this restaurant, modeled after a hacienda that dates back to 1692, a landmark in any world." http://disney-dining.blogspot.com/2006/09/ensalada-de-la-casa-at-epcots-san.html
* '''Cantina de San Angel''' is a counter-service fast-food establishment which serves food such as tacos, burritos, nachos, and churros.

===Live entertainment===
* '''Mariachi Cobre'''

Grapefruit Cake at Disney-MGM Studios' Brown Derby

This recipe is for the Grapefruit Cake served at Disney/ MGM Studios' Brown Derby restaurant, which is patterned after the legendary Hollywood Brown Derby. The recipe, a menu classic, was developed after a request from gossip columnist Louella Parsons, who loved desserts and dieted constantly. She informed owner Bob Cobb she was not coming back if he didn't come up with a nonfattening dessert. Cobb's idea to "put grapefruit on something, because everyone knows it's slimming" was the origin of this menu addition. Obviously it's not a fat-free sweet, but apparently it appeased Parsons at the time.

Yield: 8 servings.


1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs, separated
1/4 cup each: vegetable oil, water
3 Tblsp grapefruit juice
1/2 tsp grated lemon zest
1/4 tsp cream of tartar
16-oz. can grapefruit sections, drained well

Cream-cheese frosting:

16 oz. cream cheese
1 tsp each: lemon juice, freshly grated lemon zest
1 cup sifted powdered sugar
6 drops yellow food coloring


1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.

2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.

3. Sift together flour, sugar, baking powder, and salt.

4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.

5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back whentouched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.

6. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake and frost top and sides. Garnish with remaining grapefruit sections.

The '''Brown Derby''' was a landmark restaurant in [[Los Angeles, California|Los Angeles]] frequented by celebrities during the [[Golden Age of Hollywood]]. It was an example of [[novelty architecture]], known for being physically shaped like a brown [[derby hat]]. It was the first restaurant to serve [[chiffon cake]], a soon-to-be famous recipe invented by insurance salesman Harry Baker and later picked up by [[Betty Crocker]]. It is the home of hundreds of caricatures of celebrities.

The single greatest legacy recipe of the Brown Derby is the [[Cobb Salad]]. It was invented by and named after Bob Cobb, one of the owners of the Brown Derby. According to Bob's wife Sally, Bob basically raided the fridge late one night at the restaurant and chopped up some left-overs for his dinner. Some of his Hollywood friends, including [[Jack Warner]], [[Sid Grauman]], [[Wilson Mizner]], and [[Gene Fowler]] stopped by the restaurant that night and, curious about Bob's creation, joined him. They then began to ask for it on later visits, and the rest was history.

It was named after the Brown Derby Restaurant located in [[Malverne]], [[New York]], which operated as a popular [[vaudeville]] hang-out. It had been owned by [[Frank Britton Wenzel]]. This restaurant closed in [[2001]].

The first Brown Derby, also known as the '''Little Hat''', was opened in February [[1926]] across the street from the [[Ambassador Hotel]]. The Derby was often the site of [[afterparty|afterparties]] following bashes at the Ambassador Hotel's [[The Ambassador Hotel#The Cocoanut Grove|Cocoanut Grove]] [[nightclub]]. This was the only Derby that was actually built in the shape of a hat. In 1937, it was moved one block up the street.

A second Brown Derby opened at 1628 Vine Street, near [[Hollywood and Vine]] on [[Valentine's Day]], [[1929]]. In 1942 [[MGM]] film star [[Ruth Hussey]] first met her talent agent husband [[Bob Longenecker]] at lunch there. Other Derbies were later built in [[Beverly Hills]] (across from the [[Beverly-Wilshire Hotel]] on Wilshire and Rodeo) and in [[East Hollywood]] (also known as [[Los Feliz]]) at Los Feliz Boulevard and Hillhurst. The Los Feliz Derby had a "car café" which emulated the then-new "[[drive-in]]" trend.

The Hollywood Derby closed in [[1985]], shortly followed by the original location's closure. The shell of the Brown Derby was restored and placed on top of the strip mall that took its spot at 3377 [[Wilshire Boulevard]]. It is now painted orange and home to Cafe SheeRi.

The Los Feliz Derby is now a nightclub called [http://www.clubderby.com The Derby]. In the late 1990s, it was one of the centers of the resurgence of [[swing dancing]], offering live swing dance bands seven nights a week and launching the careers of modern swing bands such as [[Big Bad Voodoo Daddy]] and [http://www.crawfordmusic.com/ Johnny Crawford] and his band often played there as well. Today, the Derby offers a variety of entertainment throughout the week, and swing dancing with live bands is still featured on Sunday nights and special occasions.

In June of 2004, the Derby and adjacent lots were purchased by Hillhurst/Los Feliz LLC, a subsidiary of Adler Reality Investments Inc. The building faced demolition to make room for a condominium complex. An independent coalition called "Save The Derby" fought to prevent the Derby from being demolished by getting it recognized as an official historical landmark. On May 19, 2006, the Los Angeles City Council voted unanimously to designate the entire structure an official Historic Cultural Monument of the City of Los Angeles.

There is a re-created Hollywood Brown Derby at the [[Disney-MGM Studios]] at the [[Walt Disney World Resort]] in [[Florida]].

"Brown Derby" is also the name of a dessert served by the fast food franchise Wimpy. It consisted of a ball of ice cream, and a warmed chocolate doughnut.

In one of the Hollywood episodes of "[[I Love Lucy]]", Lucy ([[Lucille Ball]]), Ethel ([[Vivian Vance]]), and Fred ([[William Frawley]]) have lunch at the Brown Derby. During the misadventure, the trio dines in a booth neighbored by [[Eve Arden]] on one side and [[William Holden]] on the other. This leads to the famous disaster scene in which Lucy inadvertently causes a waiter to dump a plate of food on Holden.

Neo-swing band [[Cherry Poppin' Daddies]] have a song titled "Brown Derby Jump" on their album ''[[Zoot Suit Riot (album)|Zoot Suit Riot]]''.

Crab Cakes at Disney's Flying Fish Cafe

This recipe is for the tiny crab cakes served at the Flying Fish Cafe at Disney's Boardwalk Resort.

These savory crab cakes have been on the menu since Flying Fish Cafe opened in 1996. If you want to serve them as a main course, just make them larger, and you'll have enough to serve four to six guests.

Yield: 28 small crab cakes.


6 cups soft fresh bread crumbs, divided
1 lb. lump crabmeat, picked over
1/2 cup each, finely chopped: red onion, red and green bell peppers, green onions
1/2 cup mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tblsp lemon juice
1 Tblsp chopped fresh parsley
1 3/4 tsp salt, or to taste
1 1/4 tsp ground pepper, or to taste
1/2 tsp cayenne pepper, or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying

Chili remoulade:

2 tsp each: ancho chili powder and water
1 1/2 cups mayonnaise
1/4 cup each: finely chopped red onion and dill pickles

2 tablespoons each: drained and chopped capers, finely chopped flat-leaf parsley, finely chopped fresh tarragon, snipped fresh chives and lemon juice

1/4 tsp each: salt and cayenne pepper, or to taste


1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.

2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, 3/4 teaspoon salt, 1/4 teaspoon ground pepper and cayenne pepper.

3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 11/2 inches in diameter.

4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.

5. In skillet, heat 1/4 cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.

American dish comprised of a crab meat patty and various other ingredients such as breadcrumbs, milk, eggs, onions, and seasonings. Occasionally other ingredients such as red or green peppers are added, at which point the cake is then sautéed, baked, or grilled, and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland.

The two most common styles of Maryland crab cakes are known as Boardwalk, and Restaurant. Boardwalk crabcakes are typically deep fried and breaded, and are often filled with stuffing of various sorts and served on a hamburger bun. Restaurant crab cakes, which are sometimes called gourmet crab cakes, are served with no filler, and are composed of all-lump crab meat served on a platter or open faced sandwich. Many restaurants that offer Maryland Crab Cakes will offer to have the cakes fried or broiled. Broiled crab cakes are lower in fat and healthier.

Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay, is traditional.

Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort

This recipe is for Chicken Jambalaya from Boatwright's Dining Hall at Disney's Port Orleans Resort. Andouille (an-DOO-ee) sausage is a heavily smoked sausage important to any jambalaya and many other Cajun dishes. Look for it in full-service gourmet stores and larger supermarkets.

Yield: 5-7 servings.


1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste


1. Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.

2. Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.

3. Cook on low heat until all water has been absorbed. Add salt and pepper until seasoned to taste.

Soft Pretzels from Epcot's Biergarten Restaurant

Some snacks can get you all tied up in knots just thinking about them, or making them. Today's recipe request is for the Soft Pretzels at Biergarten Restaurant in Epcot's Germany Pavilion.

Pretzel lovers are divided into two camps: crisp or chewy. Food historians say the soft form is the older of the two savory treats. For toppings, coarse salt and mustard are a must.

Biergarten serves a traditional German buffet featuring all the favorites.

Yield: 10 servings.


1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 tsp salt
1 tsp sugar
4 cups all-purpose flour
2 eggs
2 Tblsp water
Coarse salt
Prepared mustard (optional)


1. Stir and dissolve yeast in warm water in a large mixing bowl. Stir in salt, sugar, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.

2. Cut dough into 3-ounce pieces and roll into a ball. Allow to rest for about 10 minutes. Roll out dough into strings and then twist dough pieces in the middle. Pick up dough string with two hands, each hand holding one end. Attach the ends to the dough in a pretzel shape. Place pretzel on baking sheet and allow to proof until pretzel string thickness is about double as thick (place in a warm spot with a damp towel on top).

3. Whisk the eggs with water. Brush egg wash on top of pretzels after they proof. Sprinkle with coarse salt. Put on to baking sheets and bake at 400 F for 10-12 minutes, until golden brown. Dip in prepared mustard if desired.

Sweet Potato Hazelnut Gratin at Disney's Wilderness Lodge

Gratins are baked dishes that are topped with cheese or a bread-crumb mixture, then heated until brown and crispy. In cookbooks, you will find recipes for au gratins or gratines. These terms refer to foods prepared in such a manner.

Kitchen stores sell shallow round or oval gratin pans. The shape and depth of these pieces increase a prepared food's surface to create a crispy layer when the toppings are broiled. But any shallow baking dish will work just fine.

Yield: 8-10 servings.


4 lbs. sweet potatoes, peeled and sliced
1 1/2 cups whipping cream
3/4 cup maple syrup
5 Tblsp unsalted butter
2 cups whole hazelnuts blanched
4 cups Panko Japanese bread crumbs
3/4 cup brown sugar
1 Tblsp salt


1. Using a knife or the cutting-disk attachment of your food processor, slice peeled sweet potatoes into 1/4-inch thick slices and place in a large mixing bowl. Set aside.

2. In a small pot, combine whipping cream, maple syrup and butter and warm on low heat until butter melts. Take the pan off the heat and reserve.

3. Place the hazelnuts on a cookie sheet and insert them into a preheated 375 F oven and roast until they turn golden brown in color. Remove and let cool then chop with a knife or food processor to a slightly ruff consistency, not to fine. Next place the bread crumbs, chopped hazelnuts and the brown sugar into a bowl and mix together. This will be the topping of the gratin.

4. Take the bowl with the potato slices and season them with salt. Next add 2/3 of the cream mixture and 2 cups of the topping and toss together coating the potatoes.

5. Next spray a 9-by-12 inch baking dish with your favorite pan spray and place the potato mixture in the dish. Scrape the bowl with a rubber spatula to get all the bits. Then press the potatoes into the pan with your hands to compact and level the slices.

6. Pour the remaining cream mixture over potatoes then cover with baking paper and foil and place into a 375 F oven for 45-55 minutes. When you remove the dish, the sweet potatoes should be just cooked. Add the remaining topping in an even layer and place dish back into oven.

7. Reduce heat to 350 F and bake until crust turns a golden brown, approximately 10 minutes. Remove from oven and let rest for 10minutes before serving.

About this restaurant:

Disney's Wilderness Lodge features a lush Northwestern American decor throughout. The Fort Wilderness Resort Campground has rustic cabins with modern amenities.

Sticky Mickeys at Disney's Contemporary Resort

This recipe is for one of the not-so-hidden Mickeys at Disney's Contemporary Resort. Sticky Mickeys are a popular sweet treat that resembles the shape of the famous mouse's head.

Yield: 1 1/2 dozen.


1 cup water (warm)
4 tsp yeast
4 eggs
1 stick butter
5 cups bread flour
3/4 cup cake flour
1/2 cup granulated sugar
2 Tblsp milk powder
1 Tblsp salt
1/2 tsp cinnamon
1/2 tsp orange zest
1 stick butter, melted
1 cup cinnamon sugar
Sugar Icing (see note)
Caramel sauce for serving (see note)


1. Heat oven to 380 F. Dissolve yeast in warm water in a large bowl. Let bloom for 3 to 5 minutes. Add the rest of the ingredients except last butter and cinnamon sugar, and mix at low speed with electric mixer until smooth and elastic, about 10-12 minutes.

2. Place dough in a greased bowl, cover, and let rise in a warm place until double in bulk. Punch dough down, and cut into 56 (1-ounce) pieces using a scale. Roll dough into small balls.

3. Take three balls, hold together, dunk in melted butter, and press into cinnamon sugar. Place in large muffin pan, sugar side down. Let proof in warm area, until dough is doubled in size again. Bake for 15-18 minutes, until golden brown. Take out of muffin pan while still warm. Cool, and cover with icing.

4. To serve, place a Sticky Mickey on a plate. Slit down into the Mickey. Pour caramel sauce into slit.

How to make sugar icing: Mix 1 cup powdered sugar with 1 to 2 tablespoons water until sugar is dissolved and mixture is smooth and runs in a ribbon when poured from a spoon.

How to make caramel sauce: Melt 1/2 stick butter in pan on medium heat. Stir in 3/4 cup brown sugar; mix well. Add 3/4 teaspoon vanilla and 1/4 teaspoon cinnamon and continuously stir for 5 minutes. Stir with a whip and slowly add 1 cup heavy whipping cream. Once cream is added, continue to cook for 5 minutes. Keep warm.

Chicken Asiago Pasta from Disney's All-Star Resort

Cheese and pasta are great partners. This recipe is for Chicken Asiago Pasta as served at Disney's All-Star Resort. Asiago cheese is a semifirm Italian cheese with a smooth, nutty flavor. It's made from whole or part-skim cow's milk and comes in small wheels with glossy rinds. Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating.
Yield: 4 to 6 servings.


2 quarts water
1/2 tsp kosher salt
12 oz. dry penne rigate pasta
1 cup flour
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 lb. boneless skinless chicken breast, pounded and cut into 2 inch strips
2 Tblsp olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 Tblsp minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
13/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste


1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.

2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.

3. Heat saut� pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.

4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.

5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.

Carrot Ginger Soup from Boma -- Flavors of Africa at Disney's Animal Kingdom Lodge

This recipe is for a soup served at Boma -- The Flavors of Africa, a buffet-style dining room at Disney's Animal Kingdom Lodge.

The liquid is an interesting melange of carrots, ginger, cream and cheese. The thickening agent is a classic, lightly cooked roux. Rouxs are mixtures of fat and flour that add body and flavor to many foods.

Yield: 8 servings.


2 cups chunky-cut carrots
2 cups water
1/2 cup sugar, or to taste
1 1/2 Tblsp ground ginger
1 cup each: heavy cream and milk
2 cups sliced or shredded American cheese


1/4 cup butter
1/4 to 1/2 cup flour


1. To make a roux, melt the butter in a small saucepot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.

2. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processor or blender, puree carrot mixture until smooth.

3. Add heavy cream, milk and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasonings as needed.

About the restaurant:

Boma -- The Flavors of Africa, is a buffet-style dining room at Disney's Animal Kingdom Lodge. Boma features a variety of meats, fish and vegetarian items based on African dishes. It is adventurous in scope with brilliant flavors.

Buttermilk Fried Chicken from Classic Hall at Disney's Pop Century Resort

This recipe is for Buttermilk Fried Chicken from Classic Hall at Disney's Pop Century Resort.

Yield: 6 servings.


2 lb chicken pieces (breasts, legs, and thighs)
3 cups buttermilk
Kosher salt
Freshly ground pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying


1. Place chicken pieces skin side down in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

2. Heat the oven to 375 F. Remove chicken from the buttermilk and season both sides with salt and pepper. Place beaten eggs and flour in separate shallow bowls. Dredge chicken pieces first in the flour, then egg, and then flour again.

3. In 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep. Heat the pan until oil begins to smoke. Fry chicken for 2 minutes on each side until skin is golden brown.

4. Transfer to a baking sheet. Bake chicken 15 minutes, or until cooked through.

About the resort:

Featuring larger-than-life pop icons such as a Big Wheel, Play-Doh, a Rubik's Cube, a Duncan yo-yo, bowling pins, a Mickey Mouse telephone, a laptop computer, eight-track tapes, cellular phones and more, the 5,760-room resort is adjacent to Disney's Wide World of Sports.

Dining options include Classic Concoctions (classic libations), Everything Pop Shopping and Dining (food court featuring counter service and a grab-and-go market) and Petals Pool Bar (open seasonally).

Banana Bread from Disney's Animal Kingdom Lodge

This recipe is for Banana Bread from Disney's Animal Kingdom Lodge.

The Animal Kingdom Lodge resort offers several dining options including Jiko -- The Cooking Place, Victoria Falls, Boma Flavors of Africa and Mara.

Yield: 3 (5-inch-by-3-inch-by-2-inch) loaves


1 cup butter
1 1/4 cup sugar
2 eggs
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 bananas, mashed
1/2 tsp vanilla extract
1/2 cups buttermilk


1. Lightly spray the inside of 3 aluminum loaf pans.

2. In a small mixer bowl fitted with a paddle, cream the butter with sugar. Add the eggs.

3. Sift the flour, baking powder, baking soda, and salt. Add to the butter mixture. Add the bananas, extract, and buttermilk.

4. Pour batter equally into each loaf pan. Bake in a 340 F oven for about 30 minutes, or until a skewer comes out clean.

Tomato Dip With Warm Goat Cheese From Tony's Town Square Restaurant in Disney's Magic Kingdom Park

Goat cheese has a pleasant tang and creamy consistency that makes it perfect for appetizers.

Today, goat cheeses are common in cheese shops, delicatessens and even in better grocery stores -- and many of them are made in America. Thanks to energetic American entrepreneurs, domestic goat cheeses almost rival the great French goat cheeses in quality and price.

Here are types of goat cheeses you are likely to find in stores:

  • Cabecou (ka-BAY-koo): Buttons or disks of cheese cured two to three weeks and often marinated in olive oil, garlic and herbs.
  • Chevre (shev-RAH): Cheese made with goat's milk; usually indicates young, mild, soft cheese. Also called capri or capriole.
  • Montrachet (moan-TRA-shay): A log-shaped cheese made in France and widely copied by American cheese makers. It is creamy-tasting and usually aged about two weeks. Often rolled in herbs, pepper or edible ashes.

Yield: 4 servings.


12 oz. goat cheese
3/4 cup corn flour
3 eggs, beaten
Salt and pepper to taste
12 oz. can plum tomatoes, chopped
2 Tblsp minced shallots
2 Tblsp minced garlic
1 tsp chopped fresh oregano
1 tsp chopped fresh basil
1/4 cup olive oil
Salt and pepper to taste
Canola oil for frying
Baby greens for garnish
Shredded Pecorino Romano cheese (see note)


1. For the goat cheese, divide cheese into 12 equal portions. Shape into small balls. Season cheese with salt and pepper to taste. Roll each ball in corn flour, then in the beaten egg and then in the corn flour again. Repeat this process twice. Refrigerate while making dipping sauce.

2. Add olive oil to a saut� pan over medium heat. Add shallots and garlic and let cook until golden brown. Drain the tomatoes, reserving juice. Add tomatoes to the garlic-shallot mixture and cook until tomatoes are tender. Add the reserved juice from the canned tomatoes and let simmer 20 minutes. Using a hand-held blender, puree mixture to a sauce consistency. Set aside and keep mixture warm.

3. In a deep-fryer with canola oil heated to 350 F, fry the cheese balls until golden brown. Remove and drain on paper towels.

4. Ladle some of the warm tomato dip into 4 soup plates. Arrange golden goat cheese balls in the center of the dish. Garnish with baby greens and shredded Pecorino Romano cheese.

Recipe note: In Italy, cheese made from sheep's milk is known as Pecorino. The best known of this genre is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. Other notable Pecorinos are Sardo, Siciliano and Toscano. Dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for Parmesan, especially if a sharper flavor is desired.

About this restaurant:

Tony's Town Square is located in Walt Disney World's Magic Kingdom. The animated film Lady and the Tramp inspired the decor for this charming Italian restaurant. Lunch and dinners are served, and the moderately priced menu includes the Lady and the Tramp's special: spaghetti and meatballs.

Sweet Potato Pancakes With Pecan Honey Butter from Boatwright's at Disney's Port Orleans Resort

Food historians tell us that the pancake is one of mankind's oldest forms of bread.

So is it any wonder it is a breakfast favorite in many cuisines?

This recipe is from the kitchen at Boatwright's at Disney's Port Orleans Resort. Sweet Potato Pancakes With Pecan Honey Butter captures all the seasonal flavors from the earthiness of the spuds to the nutty topping.

Yield: 12-15 pancakes.



1 1/4 cups brown sugar
2 tsp baking powder
1/4 tsp salt
2 1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups milk
3 each eggs
6 Tblsp vegetable oil
1 tsp vanilla extract
12-oz. can sweet potato (canned or frozen), mashed

Pecan honey butter:

1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans


1. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

2. To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).

3. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).

4. Serve pancakes warm with pecan honey butter.

The restaurant:

Boatwright's is at Disney's Port Orleans Resort in Lake Buena Vista. The full-service, casual restaurant was inspired by a shipbuilder's paradise. Boatwright's menu has a Southern flair with down-home specialties for breakfast and dinner.

Orecchiette Pasta With Chicken from Spoodles at Disney's Boardwalk Resort

The world of pasta includes many shapes and sizes. This recipe is from the kitchen of Spoodles at Disney's Boardwalk Resort. The chef has shared her recipe for Orecchiette Pasta With Chicken. Pronounced oh-rayk-kee-EHT-tay, the name means "little ears" in Italian and describes the tiny disk-shaped pasta. If you can't find orecchiette in your supermarket, you can substitute small shell-shaped pasta.

Yield: 3 to 4 servings.


1 Tblsp olive oil
1 lb. chicken breast, cleaned and cut into 1/2-inch chunks
1 Tblsp chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 Tblsp peas
2 Tblsp thinly sliced, stemmed pepperoncini peppers
1 Tblsp capers
2 Tblsp pepperoncini juice
1 cup chicken broth
1 Tblsp marinara sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 lb.
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 Tblsp Parmesan cheese


1. Cook pasta according to directions on the box. Chill and set aside.

2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and saut� until thoroughly cooked. Add the garlic and saut� until the garlic starts to brown, Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to saut� for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.

3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.

4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan.

The restaurant:

Spoodles is at Disney's Boardwalk Resort. This Disney restaurant offers true Mediterranean cuisine, not just Italian. This is not for the steak-and-potatoes crowd, it's for the adventurous diner. The tapas-oriented menu is perfect for sampling the authentic dishes of the Mediterranean countries. Order a tableful of small dishes and share them all -- everything is wonderful.

Onion Tart at Disney's Grand Floridian Spa and Resort's Citricos Restaurant

Tarts are small treats that are big on flavor -- whether sweet or savory.

This recipe is for the Onion Tart at Citricos at Disney's Grand Floridian Spa and Resort.

Puff pastry dough is sold in the frozen foods section at most large supermarkets. Simply thaw and cut as needed for this recipe.

Manchego (mahn-CHAY-goh) cheese adds a rich, mellow layer to this tart. From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover's Companion by Sharon Tyler Herbst. The two that are most commonly exported are curado and viejo.

Yield: 4 to 6 servings.


2 Tblsp olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper to taste
1 package puff pastry, thawed
2 eggs
2 Tblsp milk
2 Tblsp heavy cream
1/4 cup shredded manchego cheese, plus additional cheese for sprinkling


1. Heat oven to 400 F.

2. Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions. Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste. Let the onions sizzle until golden and caramelized.

3. Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife; set aside.

4. In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.

5. To assemble, mound the caramelized onions in the prepared tart pans. Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set. Serve warm.

About this restaurant:

Citricos is at Disney's Grand Floridian Resort and Spa. Gray Byrum has taken over the kitchen at this Mediterranean-themed restaurant and is showing his talent in everything he cooks. The sauted shrimp with tomato, lemon and feta cheese is a must. Sauted sea scallops and jumbo lump crab cakes are also quite good. For entrees, the omnipresent braised veal shank or the basil-crusted lamb chops are safe bets. The citrus creme brulee or the chocolate torte go well with a pot of hot coffee.

Lemon Panna Cotta from Tony's Town Square at Walt Disney's Magic Kingdom Park

Most desserts end dinner on a sweet, indulgent note. But when the final course combines two decadent treats, it becomes a true grand finale.

This recipe comes from Tony's Town Square at Walt Disney's Magic Kingdom park. The dish is chef Thomas Marr's Lemon Panna Cotta, a dessert served with a small chocolate-dusted cannoli.

Both treats are Italian in origin. Panna cotta is a cold treat that means cooked cream. Cannoli are tube-shaped pastry shells that are fried and then filled with a sweet ricotta filling. Served together, they make a decadent delight.

Yield: 8 servings.


Cannoli filling:

1/2 lb. ricotta impastata cheese (see note)
1/4 tsp. ground cinnamon
1/2 tsp vanilla extract
1/2 Tblsp heavy cream
8 Tblsp confectioners sugar
Zest of 1/2 orange, chopped
Zest of 1/2 lemon, chopped
Ground chocolate
Candied zest:
Zest of 3 lemons
1 cup water
1 cup sugar
Granulated sugar for dusting

Lemon panna cotta:

1 quart heavy cream
6 oz. sugar
2 oz. fresh lemon juice
2 vanilla beans
4 oz. warm water
1/4 oz. powdered gelatin
Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped


1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.

2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest, chopped orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.

3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.

4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.

Recipe note: Impastata is a top-quality Italian ricotta.

About this restaurant:

Walt Disney's animated film Lady and the Tramp inspired the decor for this charming Italian restaurant in Disney's Magic Kingdom. Lunch and dinners are served, and the moderately priced menu includes the Lady and the Tramp's special: spaghetti and meatballs.

Jambalaya at Downtown Disney's House of Blues

In the South, there are as many variations for jambalayas as there are cooks. Jambalaya is a hearty seafood, meat, vegetable and rice stew. For home cooks, the seasonings and ingredients are subject to the whims of the chef in charge, but you can count on all concoctions to include the holy trinity of Creole cookery: chopped onions, green bell peppers and celery.

Other mainstays are andouille and tasso. Andouille is a spicy, smoked sausage made from pork, chitterlings and tripe. Tasso is highly seasoned cured pork. It's sometimes called tasso ham.

Yield: 1 serving.


Creole jambalaya sauce:

1 1/3 oz. vegetable oil
5 oz. diced smoked tasso ham
5 oz. quartered andouille sausage
12 1/2 oz. diced celery
12 1/2 oz. diced onion
8 1/3 oz. diced green bell pepper
2 Tblsp House of Blues Louisiana Spice or Emeril's Creole Seasoning
1 Tblsp minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 oz. chopped green onions
2 tsp chicken base


1 oz. butter
1 tsp Louisiana Spice
3 oz. chicken breast, cut into bite-sized pieces
10 oz. of Creole jambalaya sauce
10 oz. cooked white rice
2 roasted chicken drummettes
3 oz. (50-60 count) medium shrimp
2 oz. andouille, cut in half lengthwise, grilled
2 tsp chopped parsley
1 Scotch bonnet
2 roasted green onions


1. For sauce, heat oil in a pan. Saut� tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Saut� 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan. Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance. Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.

2. For jambalaya, heat butter in saut� pan. Season chicken and shrimp with Louisiana Spice. Saut� in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.

About this restaurant:

House of Blues is located in the West Side section of Downtown Disney. Music is the real focus, but the food doesn't play second fiddle. Have the catfish bites or seared tuna for appetizers and the etoufee or pork chop for an entree. The bread pudding is a must. The Sunday gospel brunch, with select items from the main dining room served on an all-you-can-eat buffet, is an inspirational treat. Reservations are not accepted for the main dining room but are recommended for the brunch.

Corn Bread From Disney's Wilderness Lodge and the Fort Wilderness Resort & Campground

If the South has an official bread, it's surely corn bread.

It is distinguished from other breads by the addition of cornmeal, which is ground dried corn.

Cornmeal is sold in various textures and in three colors (white, yellow or blue), depending on the type of corn used. Blue cornmeal is found mainly in Southwestern recipes. Yellow cornmeal is preferred for this recipe.

At the Disney resorts, the bread is served warm with spread or honey.

Yield: 12 servings.


1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 tsp salt
1 Tblsp baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk


1. Heat oven to 375 F. 2. Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.3. Bake 20-25 minutes, or until golden. Cut in wedges and serve.

About these resorts:

Disney's Wilderness Lodge features a lush Northwestern American decor throughout. The Fort Wilderness Resort Campground has rustic cabins with modern amenities.

Coconut Curried Chicken Stew from Boma at Disney's Animal Kingdom Lodge

Curry powder is a key element in this restaurant recipe from Boma.

A roux (roo), a cooked blend of butter and flour, is used to thicken the sauce.

Coconut milk completes the stew liquid. Look for cans of coconut milk in supermarkets. It is not the liquid that is drained from a whole coconut. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. (Coconut cream is made in the same manner, but enriches the mix by using 1 part water or milk to 4 parts coconut.)

Yield: 4 servings


1 chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 Tblsp curry powder, toasted
3 Tblsp canola oil
6 Tblsp butter
3/4 cup flour
4 cups chicken stock
1 tsp cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup each: honey, chopped cilantro


1. Season chicken with salt, pepper, curry powder. Sear chicken in oil in 4-quart pot. Cook until almost done. Remove chicken. Pour out excess oil.

2. Add butter to same pan. Stir in flour. Stir in stock, cayenne pepper, tomatoes. Add honey, potatoes, bell peppers, onions, jalapenos, coconut milk. Return chicken to pot. Bring to boil to finish cooking and thicken liquid.

3. Put chicken in serving bowl. Ladle sauce on top. Garnish with cilantro.

The resort:

Boma -- The Flavors of Africa is a buffet-style dining room at Disney's Animal Kingdom Lodge. Boma offers a new concept in buffet dining. The food, which features a variety of meats, fish and vegetarian items based on African dishes, is adventurous in scope with brilliant flavors. And instead of steam tables, most of the food is served on state-of-the-art surfaces that allow the foods to be served in pots, pans and other vessels. There is no buffet line per se; you're free to just wander aimlessly from one station to another.

Canton Beef from Epcot's Nine Dragons Restaurant

Busy cooks want great food served up quick. And a little Asian-inspired wok cooking does the trick. Most cooks are familiar with the virtues of stir-fried meals. The technique is nutritious, cost-effective and easy. The concept is simple: Small cuts of food are cooked over high heat while stirring continuously. A wok, which has a rounded bottom, makes this process easy, but you can stir-fry effectively in a skillet or saute pan.

Experience a little Disney culinary magic with a wok. The dish? Canton Beef.

Yield: 4 servings.


8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil
4 Tbsp water
1/4 teaspoon salt
1/4 tsp chicken base
1/4 tsp sugar
1 egg white
1 tsp cornstarch
1 Tbsp soy sauce
1 tsp oyster sauce
1 tsp wine
1 tsp chicken stock
1/2 tsp chicken base
1/2 tsp sugar
Pinch of white pepper
1 tsp cornstarch
1/4 tsp sesame oil


1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.

2. Mix the sauce ingredients in a bowl and set aside.

3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.

4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.

5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

About this restaurant:

Nine Dragons Restaurant is located in the China pavilion at Walt Disney World's Epcot. The ornate and palatial dining room features food from the various regions of China. You're invited to sample provincial Chinese cooking styles including Mandarin, Cantonese, Hunan, Szechuan and Kiangche. Theme-park admission is required.