Disney News

“Stop whining, what do you want to do next?”

I could feel the frustration in this mother’s voice as the words echoed from her lips amidst the crowd in Disney’s Animal Kingdom® Theme Park.

The child barely got their mouth open to answer before their mother chimed in with, “you know what I don’t care what you want to do…”

I am sure you can guess that this frustrated family was not smiling.

Walt Disney World® Resort, Disneyland® Resort and Disney Cruise Line® are amazing vacation destinations, second to none in quality and service. There truly is something for everyone.  But as with any destination so large and so popular it is easy to allow frustration to set in and begin to ‘steal’ away priceless memories with your family and/or friends.

Between the crowds, the fatigue from trying to ‘do it all’, the weather, personality clashes and unpredictable moments; it is easy to take away from the excitement of being at ‘the Happiest Place on Earth’.

What can we say, we are about full disclosure.

The best advice we can offer, “Don’t sweat the small stuff…and it is all small stuff.” – R. Carlson

While I don’t know about you and your family, it seems like the things that frustrate my family the most on our trips become the things we laugh about the most when we get home. From squirrels stealing our food to bird droppings in our hair and the occasional ‘sour apple’ person we’ve encountered, we’ve had plenty of situations to steal our fun.

We can become the frowning family in Disney’s Animal Kingdom® Theme Park because we let our situations get the best of us, or we can choose to be the family with mouse ears perched atop our heads and turkey legs in our hands…laughing our way through the good, and the bad.

A trip to Walt Disney World® Resort, Disneyland® Resort or Disney Cruise Line® does not happen every day, and learning not to sweat the small stuff will help you make the most of your trip and the time you have there with family and friends!

One way to help relieve a lot of vacation stress is to allow your Magic Maker® to help you plan and prepare for your trip, from itineraries to dinner reservations…all at no cost to you! Be prepared, take time to rest, and remember not to sweat the small stuff, and you are certain to make the most of your time at the Happiest Place on Earth!

The Walt Disney World® Resort and its Cast Members recently held their annual Back-to-School Supply Drive. As a result, students from Orange, Osceola, Seminole, Lake and Polk counties received a record 3.1 million supplies and 13,000 backpacks! Talk about being set for school!

The initiative is part of Walt Disney World® Resort’s long-standing tradition of supporting school children in Central Florida from early learning through college.

“With the Back-to-School drive, our mission is to help set students up for success, even if it is one pencil at a time. We not only want to make a difference for the students, but also inspire others to support and nurture the children who are the future of our community.” – Nancy Gidusko, Director of Community Relations, Walt Disney World Resort

This is just one of many projects that Disney VoluntEARS participate in to help give back to their community.

This morning, the sound of a busy signal or hold music were common occurrence for those calling Disney Dining! With reported hold times of over 2 hours for people trying to make their dining reservations, the popularity of the Be Our Guest Restaurant, which opens on November 19th, shall no longer be questioned!

Here’s a look at the complete menu for Be Our Guest Restaurant:

Adult’s Lunch Menu (Quick Service Meal)

Soups:

French Onion Soup
Potato Leek Soup

Entrées:

Tuna Niçoise Salad – Warm Seared Tuna Steak with chilled Green Beans, Potatoes, Olives, Roasted Bell Peppers, Tomatoes, and Hard Boiled Eggs
Carved Turkey Sandwich – served warm on a Baguette with Dijon Mayonnaise and Pommes Frites
Croque Monsieur – Grilled Sandwich of Carved Ham, Gruyere Cheese, and Béchamel with Pommes Frites
Grilled Steak Sandwich – with Garlic Butter Spread and Pommes Frites
Quinoa, Shallot, and Chive Salad – with Green Beans, Potatoes, Olives, Roasted Bell Peppers, and  Tomatoes
Vegetable Quiche – Mushroom, Zucchini, Bell Pepper, Onion, and Chive Quiche served with Baby Lettuce coated with Champagne Vinaigrette
Braised Pork (Coq Au Vin Style) – Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots, and Bacon served with Mashed Potatoes and Green Beans Jardinière

Child’s Lunch Menu for guests 9 and Under – Quick Service Meal

Entrées:

Carved Turkey Sandwich – on Multigrain Bread with Sweet Potato Wedges and Peach Applesauce
Roasted Pulled Pork – with Sautéed Green Beans and Mashed Sweet Potatoes
Mickey Meatloaf – Turkey Meatloaf with Broccoli Florets and Zucchini served with Carrot Catsup
Seared Mahi Mahi – with Finger Salad and Peach Applesauce
Whole-Grain Macaroni – topped with Marinara Sauce and Mozzarella

Adult’s Dinner Menu (Table Service Meal)

Starters:

Charcuterie Plate – Assorted Cured Meats and Sausages served with Cornichons, Pickled Onions, and Toasted Whole Grain Bread
French Onion Soup – topped with Crouton and Gruyere Cheese
Mussels Provencal – with White Wine, Tomato, Garlic, Onion, Basil, and Butter
Potato Leek Soup
Garden Salad – with Champagne Vinaigrette
Salad Trio – Three individual bowls of :

• Roasted Beet, Gold Raisin, and Orange Salad
• Green Bean, Tomato, and Roasted Shallot Salad
• Watermelon, Radish, and Mint Salad

Entrées:

Thyme-scented Pork Rack Chop – with Au Gratin Pasta, Seasonal Vegetables, and Red Wine Au Jus
Rotisserie Rock Hen – with Roasted Fingerling Potatoes and Seasonal Vegetables
Pan-seared Salmon on Leek Fondue – served with Creamy Saffron-crushed Potatoes
Grilled Strip Steak – with Garlic Butter Spread and Pommes Frites
Sautéed Shrimp and Scallops – with Sautéed Mushrooms, Carrots, and Baby Spinach served in Puff Pastry with Creamy Lobster Sauce
Ratatouille Confit Byaldi – Oven-baked Zucchini, Eggplant, Mushrooms, and Caramelized Onions sliced and layered on Quinoa
served with Bell Pepper Salsa

Child’s Dinner Menu for guests 9 and Under – Table Service Meal

Appetizers:

Fruit Cup
Garden Salad 

Entrées:

Grilled Steak – served with Seasonal Vegetables
Grilled Fish of the Day – served with Whole-Grain Rice Pilaf and Seasonal Vegetables
Whole-Grain Macaroni – topped with Marinara Sauce and Mozzarella
Grilled Chicken Breast – with Macaroni topped with Marinara Sauce and Mozzarella served with Seasonal Vegetables

Strawberry Cream Cheese Cupcake – Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing
Triple Chocolate Cupcake – Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache
Lemon Meringue Cupcake – Vanilla Sponge Cake, Lemon Custard Filling, Flamed Meringue Icing, and Crunch
Chocolate Cream Puff – filled with Chocolate Mousse topped with Whipped Cream
Passion Fruit Cream Puff – filled with Passion Fruit Mousse topped with Whipped Cream
Lemon – Raspberry Cream Puff* – filled with Lemon Custard
*Dessert is Gluten Free and No Sugar Added

Dessert Menu – Both Lunch & Dinner:

Strawberry Cream Cheese Cupcake – Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing
Triple Chocolate Cupcake – Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache
Lemon Meringue Cupcake – Vanilla Sponge Cake, Lemon Custard Filling, Flamed Meringue Icing, and Crunch
Chocolate Cream Puff – filled with Chocolate Mousse topped with Whipped Cream
Passion Fruit Cream Puff – filled with Passion Fruit Mousse topped with Whipped Cream
Lemon – Raspberry Cream Puff – filled with Lemon Custard

This morning, the sound of a busy signal or hold music were common occurrence for those calling Disney Dining! With reported hold times of over 2 hours for people trying to make their dining reservations, the popularity of the Be Our Guest Restaurant, which opens on November 19th, shall no longer be questioned!

Here’s a look at the complete menu for Be Our Guest Restaurant:

Adult’s Lunch Menu (Quick Service Meal)

Soups:

French Onion Soup
Potato Leek Soup

Entrées:

Tuna Niçoise Salad – Warm Seared Tuna Steak with chilled Green Beans, Potatoes, Olives, Roasted Bell Peppers, Tomatoes, and Hard Boiled Eggs
Carved Turkey Sandwich – served warm on a Baguette with Dijon Mayonnaise and Pommes Frites
Croque Monsieur – Grilled Sandwich of Carved Ham, Gruyere Cheese, and Béchamel with Pommes Frites
Grilled Steak Sandwich – with Garlic Butter Spread and Pommes Frites
Quinoa, Shallot, and Chive Salad – with Green Beans, Potatoes, Olives, Roasted Bell Peppers, and  Tomatoes
Vegetable Quiche – Mushroom, Zucchini, Bell Pepper, Onion, and Chive Quiche served with Baby Lettuce coated with Champagne Vinaigrette
Braised Pork (Coq Au Vin Style) – Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots, and Bacon served with Mashed Potatoes and Green Beans Jardinière

Child’s Lunch Menu for guests 9 and Under – Quick Service Meal

Entrées:

Carved Turkey Sandwich – on Multigrain Bread with Sweet Potato Wedges and Peach Applesauce
Roasted Pulled Pork – with Sautéed Green Beans and Mashed Sweet Potatoes
Mickey Meatloaf – Turkey Meatloaf with Broccoli Florets and Zucchini served with Carrot Catsup
Seared Mahi Mahi – with Finger Salad and Peach Applesauce
Whole-Grain Macaroni – topped with Marinara Sauce and Mozzarella

Adult’s Dinner Menu (Table Service Meal)

Starters:

Charcuterie Plate – Assorted Cured Meats and Sausages served with Cornichons, Pickled Onions, and Toasted Whole Grain Bread
French Onion Soup – topped with Crouton and Gruyere Cheese
Mussels Provencal – with White Wine, Tomato, Garlic, Onion, Basil, and Butter
Potato Leek Soup
Garden Salad – with Champagne Vinaigrette
Salad Trio – Three individual bowls of :

• Roasted Beet, Gold Raisin, and Orange Salad
• Green Bean, Tomato, and Roasted Shallot Salad
• Watermelon, Radish, and Mint Salad

Entrées:

Thyme-scented Pork Rack Chop – with Au Gratin Pasta, Seasonal Vegetables, and Red Wine Au Jus
Rotisserie Rock Hen – with Roasted Fingerling Potatoes and Seasonal Vegetables
Pan-seared Salmon on Leek Fondue – served with Creamy Saffron-crushed Potatoes
Grilled Strip Steak – with Garlic Butter Spread and Pommes Frites
Sautéed Shrimp and Scallops – with Sautéed Mushrooms, Carrots, and Baby Spinach served in Puff Pastry with Creamy Lobster Sauce
Ratatouille Confit Byaldi – Oven-baked Zucchini, Eggplant, Mushrooms, and Caramelized Onions sliced and layered on Quinoa
served with Bell Pepper Salsa

Child’s Dinner Menu for guests 9 and Under – Table Service Meal

Appetizers:

Fruit Cup
Garden Salad 

Entrées:

Grilled Steak – served with Seasonal Vegetables
Grilled Fish of the Day – served with Whole-Grain Rice Pilaf and Seasonal Vegetables
Whole-Grain Macaroni – topped with Marinara Sauce and Mozzarella
Grilled Chicken Breast – with Macaroni topped with Marinara Sauce and Mozzarella served with Seasonal Vegetables

Strawberry Cream Cheese Cupcake – Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing
Triple Chocolate Cupcake – Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache
Lemon Meringue Cupcake – Vanilla Sponge Cake, Lemon Custard Filling, Flamed Meringue Icing, and Crunch
Chocolate Cream Puff – filled with Chocolate Mousse topped with Whipped Cream
Passion Fruit Cream Puff – filled with Passion Fruit Mousse topped with Whipped Cream
Lemon – Raspberry Cream Puff* – filled with Lemon Custard
*Dessert is Gluten Free and No Sugar Added

Dessert Menu – Both Lunch & Dinner:

Strawberry Cream Cheese Cupcake – Vanilla Sponge Cake, Strawberry Mousse Filling, and Cream Cheese Icing
Triple Chocolate Cupcake – Chocolate Sponge Cake, Chocolate Mousse Filling, and Chocolate Ganache
Lemon Meringue Cupcake – Vanilla Sponge Cake, Lemon Custard Filling, Flamed Meringue Icing, and Crunch
Chocolate Cream Puff – filled with Chocolate Mousse topped with Whipped Cream
Passion Fruit Cream Puff – filled with Passion Fruit Mousse topped with Whipped Cream
Lemon – Raspberry Cream Puff – filled with Lemon Custard

The 2012 Olympic Games are now history, but a current Walt Disney World® Resort cast member is still reflecting on his previous quest for gold.

Joey Hagerty, a 2008 Olympic bronze medalist, now fills the role of a tumble monkey in Disney’s Animal Kingdom® Theme Park’s Festival of the Lion King show. Take a look as Joey reflects on his past experience as an Olympian and how it has helped him transition into this highly-rated Disney Parks show.