Pecos Bill’s Tall Tale Inn and Cafe at the Magic Kingdom opened with the new Tex-Mex menu as planned today:
The churros come with Hershey’s chocolate suace
The “fixins bar” got a pretty drastic overhaul as well, including self-serve guacamole
Tons of guacamole, chili, and more
So, what do you think of the new menu and “fixins bar”?
WDWNT Reporter Dirk Wallen visited the Magic Kingdom and Epcot this week and has some newsworthy photos from his trip to share with us today:
New Disney Junior MagicBands have been released
Construction continues on the Frozen meet and greet area in Norway
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Moving over to the Magic Kingdom, work is now taking place on the facade of Castle Couture
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Work on the hub project is finally wrapping up, all of the turrets are now out from behind walls
Facade work continues on the Country Bear Jamboree’s Grizzly Hall
SURPRISE! Golden Oak Outpost is closed again…
Work continues on the Jungle Cruise Skipper’s Canteen Restaurant
They are rushing to finish in time for the holiday season this year
Will they make it?
I think they will
Tonight, on WDWNT: The Radio show, we pay tribute to the anniversary of Walt Disney World with our memories and a Flashback to the Future on The Monorail. We welcome you to call us as well, with your WDW memories. We will also review the Epcot Food and Wine Festival and talk about Star Wars Season of the Force.
You can also win some great prizes from Theme Park Connection by WDWNT: The Price is Right! Joins us LIVE.
Hosted by radio veterans and life-long Disney fans Tom Corless and Nick LoCicero, the live radio talk show on AM 1520 WBZW in Orlando focuses on the latest news and current trending topics at the Walt Disney World Resort in Orlando, Florida. WDW News Today: The Radio Show can also be streamed live at www.1520wbzw.com. WDW News Today the Radio Show debuted in August of 2013 as a 1 hour broadcast on Saturday evenings and has grown into a 2-hour program by popular demand.
To interact with the hosts during the show, listeners can call in at (407) 774-8255, tweet @WDWNT using #WDWNTRadio, or use the new LIVE chat that will be available at Radio.WDWNT.com.
The show begins at 8PM EST every Thursday night, don’t miss it!
Beginning October 16, guests visiting Disney Parks will be able to catch a preview of scenes from “The Good Dinosaur” in sneak peeks at Disney California Adventure park and Disney’s Hollywood Studios.
At Disney California Adventure park, “The Good Dinosaur” preview will be presented at the Bug’s Life Theater with special in-theater effects. Guests at Disney’s Hollywood Studios will get to see this advance look at clips from the film, as part of the Walt Disney: One Man’s Dream attraction on Mickey Avenue.
The film will replace the One Man’s Dream film until December 4th, then the original film will return on December 5th, 2015 for Walt’s Birthday. Rumor has it the film may make a digital conversion since The Good Dinosaur clips would not be shown on the very old projectors inside the Walt Disney Theater.
“The Good Dinosaur” opens in theaters on November 25, 2015.
Starting tomorrow, gone will be the Seasonal, Premium, and standard Walt Disney World annual passes. WDW is introducing three new passes and new benefits for guests who have them beginning Sunday, October 4th, 2015.
The new annual passes will come in Silver, Gold, and Platinum. Silver will essentially be the Seasonal annual pass, Gold the regular annual pass, and Platinum will replace the Premium annual pass.
Amongst the changes to the benefits of each pass, Gold and Platinum passes now include complimentary PhotoPass downloads.
We were not able to uncover any other details yet, but they should be public as of tomorrow. Stay tuned for more details.
As we warned you on Saturday, new Walt Disney World annual passes were indeed introduced this weekend. Walt Disney World’s official website offers a breakdown of the four new passes: Silver, Gold, Platinum, and Platinum Plus –
The main differences are really in the block out dates. Silver retains the blockout dates of the former Seasonal Annual Pass, while Gold will not allow access during the Christmas season and the peak of Spring Break season. Silver is the only of the passes above that does not offer PhotoPass downloads, but it does now offer free parking at the Walt Disney World theme parks.
Parking around the resort also saw an increase overnight. Basic parking at theme parks is now $20, while valet at the resort hotels is $10 for the first two hours and $20 for 3 or more.
The bicoastal Premier Passport also saw a large price increase, now $1439.00 plus tax.
Pixar has just released the second official US trailer for “The Good Dinosaur”!
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Walt Disney World chefs traveled the world to research and create a custom blend chocolate with the finest beans for the all-new concept that will feature freshly made ganache (gəˈnaSH). Ganache is a luxurious mixture of chocolate and cream, and every chef has their own “perfect” formula for the indulgent sweet.
Hand-crafted onstage by a chocolatier, the shop located between Sound Lion and Sanuk in The Landing at Disney Springs will feature fresh batches daily, including dark (65 percent custom blend), hazelnut, chipotle and a custom blend flavored with the world’s finest spices and flavors.
Beautiful custom packaging will make elegant take-home gifts. And you can bet there will also be chocolate bars inspired by Disney characters.
The Ganachery is set to open later in 2015.
Favorite seminars and stations return for sixth annual Walt Disney World Swan and Dolphin Food & Wine Classic
Menus and seminar lineup set for the 2015 annual culinary event
Lake Buena Vista, Fla. – Oct 1, 2015 – From October 30 – 31, the Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its sixth year featuring global culinary specialties at the Epcot Resort Area hotel, with more than 40 food and wine stations, 10 food and wine seminars and the opportunities to meet the award-winning chefs behind featured culinary masterpieces.
Guests will delight in numerous opportunities to sip and savor along the hotel’s causeway all weekend while enjoying live entertainment, and even some spooky fun on Halloween night.
Delectable culinary offerings headline the two-night event, featuring cuisine from the hotel’s own award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, with wine and spirits samplings from around the globe.
This year’s menu introduces new interesting and unique dishes sure to please the palate including ginger cured Hamachi with nitro lime, mascarpone chestnut ravioli with Italian sausage, celery root and bacon jus and smoked Wagyu short ribs accompanied by a parsnip puree, melba toast and pommery mustard sauce.
Favorite dishes from past years also return, such as the shrimp cocktail steamroller, Thai chicken salad with organic greens, green papaya tamarind and ginger dressing as well as the dragon sushi roll with crispy shrimp, tuna and avocado.
The hotel’s World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts like chocolate almond crunch cake and éclair with caramelized banana cream and coconut streusel. This year Branlard will also introduce his S’more Sundae Action Station, combining the classic desserts of the s’more and sundae.
New to this year’s event is a food truck area, featuring cuisine from the Walt Disney World Swan and Dolphin Hotel and Cabot Cheese – a favorite from last year – as well as an exclusive beverage truck.
Seminars once again return to offer guests the chance to receive a hands-on and tasty educational experience. Seminars cover topics including wine blending, Italian wines, champagne, beer, mixology, tequila, pasta making, sushi and sake, wine and cheese pairing and the Brazilian cocktail, caipirinha.
All seminars require separate tickets in addition to the causeway tickets, and space is limited.
As an upgraded ticket option, guest can once again experience a beer garden, featuring a variety of local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine made by the hotel’s culinary experts.
To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet the world’s only two-time World Champion Pastry Chef and the hotel’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.
“This event is a way for us to celebrate our love of food, wine and beverage with others who share that same passion,” said the hotel’s Director of Food & Beverage Tony Porcellini. “What continues to bring back people year after year is the one-of-a-kind, fun, street-party atmosphere our guests enjoy.”
With 17 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Hotel continually receives national recognition for its food and beverage program. The culinary team has had the honor of presenting multiple dinners at the distinguished James Beard House, most recently in June 2015. The hotel boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The hotel’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a four-time recipient of the exclusive Best of Award of Excellence.
Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.
Since the launch of MyMagic+ some time ago, guests have been asking for a purple MagicBand to be added to the available line-up. It appears it is coming…
These two new MagicBands coming out soon have designs printed on a purple MagicBand. The retail MagicBands with designs have only ever been printed on colors actually available, so we expect a plain purple MagicBand to be available to guests in the not-too-distant future. Stay tuned!
