Recipe: Mango Mousse from Epcot Food and Wine Festival | the disney food blog - Part 4803 (2024)

Since the 2009 Epcot Food and Wine Festival is less than 30 days away, I thought it’d be fun to look at a recipe from last year’s festival!

This Mango Mousse is from the India kiosk on the World Showcase promenade! It’s not on this year’s Food and Wine Festival Menu, but it still looks pretty tasty to me! Especially for these last few days of summer… 🙂

Mango Mousse, India, 2008 Epcot Food and Wine Festival
Ingredients:
1 ½ cups heavy cream
1 cup vanilla pudding
1 cup mango puree
¼ cup powdered sugar, sifted
1 tablespoon lemon juice

Method of Preparation:
1. Peel mangos and puree them.
2. In another bowl, whip up heavy cream until firm.
3. Add vanilla pudding, puree, sifted powdered sugar and lemon juice. Mix with spatula.
4. Pour into cups.
5. Garnish with a little mango puree.
6. Chill.

I’d like to do a few more of these Food and Wine Festival recipes before this year’s event begins. If you have photos or recipes of Festival food that you’re willing to share, drop me a line via facebook, twitter, or email. Thanks!

Photo Credit: Dragonfiregrill
Recipe Credit: AllEars

9/18 Update: Wishes Dessert Party has been extended through January 2nd, 2010!

Just spoke with Disney Dining and had it confirmed that the Wishes Dessert Party has been extended through the end of October! Call WDW-DINE to book (it’s news to a lot of the booking agents, so just be persistent! I was on the phone with guest services supervisors for quite a while confirming this…).

Call soon! There are some dates in September that are already sold out!

FYI: 24-hour cancellation, cost for two adults was $46. Also, it looks like the party might not be offered on Sundays in September.

You can see past posts on the Wishes Dessert Party here:
Wishes Dessert Party Announced (includes details of the evening)
Wishes Dessert Party Photos!!

Photo Credit: Zapperz @ MyDisneyMania.blogspot.com

Too much happening to do individual posts on each! Just wanted to give you a run-down!

News and Reminders:

1. The Tomorrowland Terrace Cafe in the Magic Kingdom is open (and available for online booking) August 16, 23 and 30; and September 6, 13, 20 and 27. Click the link to book online and see sample menu items.

2. DVC members, Annual Passholders, and Tables in Wonderland members can now register in advance and at a discounted rate for 2009 Epcot Food and Wine Festival seminars and culinary demonstrations.

3. Epcot’s Mexico is scheduled to open its Cava del Tequila on August 28th (Friday!).

4. You can book the Magic Kingdom’s Diamond Horseshoe (temporary table-service location) from now through October 3rd. Click the link to book online.

5. 8/27 Update: The Wishes Dessert Party has been extended through November 1st, 2009!

Rumors:

1. I was on the phone with a Tables in Wonderland cast member who mentioned that the discounted Food and Wine Festival seminar registration rates would become available to the general public on Friday, August 28th. Rumor only, folks, but this would be great, as those of us who want to experience several of the seminars can save a bunch of cash!

After a truly amazing recent stay at the Yacht Club, I really wanted to share some info about Hurricane Hanna’s as the second installment of the Pool Bars series.

This is the pool bar for Stormalong Bay, that mini-water-park nestled between Disney’s Yacht and Beach Club Resorts. I’ve spent many lovely afternoons lounging by this pool, taking advantage of the super-duper long shipwreck slide, and greatly enjoying the poolside service by Hurricane Hanna’s waitstaff.

But even though you need a wristband proving that you’re staying at Y&BC to swim in Stormalong, you can visit Hurricane Hanna’s even if you’re not a resort guest! Strolling on the Boardwalk? Head over to Hanna’s for a hot dog or a Mai Tai! There are several tables with umbrellas available for guests to sit and relax.

Hurricane Hanna’s menu includes your standard Disney Pool Bar drinks (though I think I remember, back in the day, they had a drink called the Hurricane Hanna — anyone recall this?)

And Hanna’s also has a varied food menu. You’ve even got a well-stocked condiments bar situated in a “canoe!”

Don’t forget that you can pop behind Hanna’s and play some ping pong!

If you’re not at the pool, pop over to the Yacht Club beach to get a hair wrap, pick a pearl, or just relax on a lounge chair.

Hurricane Hanna’s, because it’s situated properly to be rather available for use by those just visiting the Boardwalk, is definitely one of the more accessible pool bars on Disney property. It’s also a great way to grab a glimpse at the largess of Stormalong Bay!

The next time you’re out and about between Epcot and Hollywood Studios, take a stroll over to the Yacht and Beach Clubs and enjoy a nice, relaxing beverage on the beach. You’ll thank yourself!

Huge thanks to Chef Kevin Dundon, TV celebrity chef, restaurateur, and Master Chef of Downtown Disney’s Raglan Road, for taking the time to answer a few questions from the DisneyFoodBlog (especially the one about his 2009 Epcot Food and Wine Festival appearance this October)!

Be sure to stick around post-interview for an information collage about Chef Dundon’s varied career (he’s a young guy, but he’s had some serious culinary adventures!) along with some fantastic recipes from Raglan Road and his award-winning hotel and restaurant, Dunbrody House.

DisneyFoodBlog: What was your culinary vision for Raglan Road (as an authentic Irish pub); has it changed over the 4 years of the restaurant’s existence?
Chef Dundon: I love Raglan Road, because I take Irish dishes and give them a face lift. I can be very creative there; the menu is always changing, which keeps us up-to-date with fresh and interesting new products and procedures.

DFB: What factors did you take into consideration when creating a menu for a theme park audience? How did this menu construction differ from those you’ve created for other restaurants and projects?
CD: I had to bear in mind that we would be catering for much larger numbers in Raglan Road. And also we, because of our location, get a large number of families. (Because of this, we have been voted in the top 50 in Open Table Family Dining.) Creating a meal experience for the entire family is our main goal, and the emphasis of our food is on fresh, additive-free food.

DFB: What do YOU order when you go to Raglan Road?
CD: I love the gourmet shepard’s pie; or I sometimes think you just can’t beat the fish and chips. Because everything is so good, it is very hard to select a favorite.

DFB: Raglan Road, Orlando, was your second US restaurant. Since then, you’ve launched a third (with more on the way?). What do you enjoy about working and spending time in the US culinary arena?
CD: Yes — we are hoping to open a new restaurant within the next year! I love spreading the word on great food that originates from Ireland and Dunbrody House. I like to educate people of the great fun and sense of enjoyment that can be achieved through food.

DFB: You’ll be the host chef AND celebrity chef for the Culinary Adventure in Signature Dining at Raglan Road at the 2009 Epcot Food and Wine Festival this Fall. Any chance you could share a couple of the dishes the audience will get to taste at that event?
CD: Well, a lot of this is still under wraps at the minute, but I will give you a sneak preview by saying that we will be doing pan-seared Boston scallops and a suckling pig…can’t wait!

DFB: Is there a particular person or a memory that inspired your path in the “food business?”
CD: Yes. A chef called Dario Oterello. He was a Spanish chef, and he really gave me insight into flavoring food appropriately whilst letting the individual flavors stand for themselves.

DFB: Do you think your interest in architecture affects your recipe development and cooking?
CD: Yes; food is all about design, creativity, and putting the right “blocks” together.

DFB: Does your family like to spend time together in the kitchen?
CD: We would cook everyday together! I love to get my kids involved in cooking; it gives a very keen interest in food, which is my passion.

DFB: What’s next up in the queue for you? Any projects coming up that you’re particularly excited about?
CD: Yes, I’m always busy! At the moment, I’m finishing the final stages of preparation on the Epcot International Food and Wine Festival plans. I’m also starting work on my next (third) cookery book to follow on from “Great Family Food.” I’m also looking forward to beginning my own television show.

Chef Dundon’s Accomplishments Reel
Celebrity Chef Kevin Dundon has cooked for many well-known celebrities during his career, including Her Majesty, the Queen; President Bush; and Bono. He has spent time in kitchens all over the world, from Switzerland, to Canada, to the US, and back to Ireland, where he served as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognized as one of the most prestigious Chef appointments in the country.

Today, Chef Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in South East Ireland and established in 1997 by Chef Dundon and his wife Catherine. Considered one of Ireland’s Premier Hotels & Restaurants, it has earned many awards, including Andrew Harper’s Grand Award for best Hideaway in the World, Restaurant of the Year, and several Michelin Guide awards.

In addition to his work with Dunbrody House and other projects globally, Chef Dundon continues to film television appearances and documentaries for national and international networks (including The Food Network, ESPN, the Travel Channel, and NBC), write for several culinary magazines and newspaper columns, produce cookbooks (including Full On Irish: Creative Contemporary Cooking, and Great Family Food), and serve as Signature/Master Chef for two other US restaurants in addition to Disney World’s Raglan Road, The Nine Fine Irishmen in Las Vegas, and Raglan Road’s sister restaurant in Kansas City.

When he’s NOT working, Chef Dundon spends time with Catherine and their three kids. The family just put the finishing touches on a brand new home in Ireland (which Chef Dundon’s love of architecture and design keenly inspired).

For more information on how YOU can take master cooking classes with Chef Kevin Dundon, check out the Dunbrody Cookery School.

Also, don’t forget to book NOW (407-WDW-FEST) to attend Chef Dundon’s signature dining experience at the 2009 Epcot Food and Wine Festival: October 13, 2009, 6:15 p.m., Raglan Road at Downtown Disney. Cost: $115

You can follow Chef Dundon on twitter at @ChefDundon.

Just to finish up, here are a few of Chef Dundon’s original recipes from Dunbrody House and Raglan Road! (You can see photos of these scattered throughout the post.)

Duncanon Seafood Chowder

Wild Mushroom Chowder (Eatin’ and Drinkin’)

Beer Battered co*cktail Sausages with Mustard Mayonnaise (Dalkey Duo)

Loin of Ham/Bacon with an Irish Mist Glaze (Kevin’s Heavenly Ham)

Dunbrody Kiss

Bread and Butter Pudding (Ger’s Bread and Butter Pudding)

Epcot® International Food & Wine Festival offers Tables in Wonderland, Disney Vacation Club, and Annual Passholder Member discounts:
Members have a special opportunity to purchase discounted advance tickets to the culinary demonstrations and wine/beverage seminars at the Epcot® International Food & Wine Festival, taking place September 25 – November 8, 2009.Beginning Wednesday, August 26, a limited number of discounted tickets will be available for Members to purchase online in advance of the general public. The discounted rate is $5 a person (regularly $8 a person) while they last. (Events are expected to sell out.) Please note that the discount won’t be available at the event, so advance purchase is required to get the discounted rate. Discounted tickets, if available, may be purchased until 24 hours before the start of any individual session.

The culinary demonstrations and wine/beverage seminars, which last about 45 minutes, let participants learn from featured chefs and wine presenters, pick up a few tips and taste the featured items. Everyone must have a ticket to attend, and attendees must be 21 years of age or older to consume alcoholic beverages.

To register for the culinary demonstrations and wine/beverage seminars at the discounted rate, visit http://www.register123.com/profile/web/index.cfm?PKwebID=0x173908616f

Thanks to Pinvestigator Cody at the Global Disney Pinvestigation Blog for this info (DisneyFoodBlog has to renew its Tables in Wonderland, apparently!).

Global Disney Pinvestigator is back with another round of comments and photos about a recent meal. This one, breakfast at Whispering Canyon Cafe, is a great read, so settle in my friends, and don’t forget to give us your comments…

“Once again getting to the restaurant early, we were definitely the FIRST people there (and this might have been unfortunate). I have heard of the great show the waitstaff puts on, but I was a bit disappointed. The show couldn’t really begin until the restaurant filled up a bit more, and as it was 7:50am, things weren’t as rowdy.

(Interestingly, I overheard one waiter “breaking character” to ask about the time. When her co-worker responded “8:15,” the waiter replied “Oh…I’m ready to sing, and we have to wait 30 more minutes.” I’m guessing this means that if you have a later reservation, you may get a better show, as waitstaff aren’t allowed to get loud until after 8:45 due to sleeping Wilderness Lodge Resort guests!)

While Whispering Canyon has a nice-sized menu for breakfast, we decided to go for the Canyon Skillet, which is all-you-can-eat scrambled eggs, biscuits, potatoes, bacon, sausage, gravy, and mickey waffles for $14.99.

It was good, standard breakfast food, but it wasn’t refilled as much as our ‘Ohana breakfast servings and the Mickey waffles arrived a bit cold. The food was fine, though I would definitely rather go to ‘Ohana for breakfast.

Additionally, though we’d been looking forward to the Whispering Canyon’s rowdy reputation, our waiter was not that “entertaining.” While other waitstaff seemed much more “awake” (throwing straws and rounding up the ketchup), our waiter was pretty low-key. I’m sure that if I hadn’t been expecting a rowdy atmosphere I wouldn’t have been disappointed, but we were really hoping… .

In the end, I might go back for a different meal (lunch or dinner); and while I may go back for breakfast again, I found it just “OK.” I enjoyed ‘Ohana much more.

Rating: 3 of 5
Tables in Wonderland: yes
Food: 3 of 5
Entertainment/show: 2 of 5″

We were chatting in my house about some of our favorite Disney World appetizers and realized that we don’t hear people talk about these seven very often! Are they underrated? Simply unknown? Who knows. Either way, I want YOU to know about them, because they’re quite yummy indeed.

1. Citricos: Arancini-Crispy Risotto
This appetizer, with Italian Sausage, Quattro Formaggi, and White Truffle Aïoli, is different. And that’s what I love about it. Fried risotto. Cheese. Sausage. It’s like a little ball of comfort. I love that this is the way I begin my slow, relaxing meals at Citricos.

2. Beaches and Cream: Chili
Simple. Straightforward. The best chili on property. If you disagree, let me know your favorite!

3. Liberty Tree Tavern: Tavern Fried Cheese with Marinara Sauce
You may think these are just cheese sticks. But you’d be wrong. See those little pudgy ones on the side? Curds. Curds! DeeeLISH! There’s a completely different flavor here than your standard chain restaurant cheese sticks; at least WE think so!

4. Le Cellier: Spicy Chicken and Chipotle Sausage with Roasted Corn Polenta and Sweet Onion Jam
While patrons (including me!) rave about Le Cellier’s cheddar cheese soup and trio of breadsticks, we were blown away when we tried this chicken and chipotle sausage. The corn polenta adds just the right texture to compliment the sausage. It’s a meal in itself, but don’t forget you’ve still got steak coming!

5. Rose and Crown Pub and Dining Room: Meat and Cheese Selection for Two
All you have to do is take one look at this beautiful board and you know it’s delicious. Black pudding, Stilton baked into a flaky pastry, sharp Cheddar, mushroom-infused Brie, candied walnuts, gherkin, a little pot of onions — it’s a little bit of everything. Truly, the best “cheese plate” I’ve found in Disney World to date. Pair this with a cup of the potato and leek soup, and you have an unforgettable meal. Thanks to WDWforGrownups.com for the photo!

6. ESPN Club: Patriot Clam Chowder
Liberty Tree Tavern has great clam chowder, too, but as they’re already on the list we wanted to mention our runner-up clam chowder at the ESPN Club! Brimming with clams and potatoes, we always order it with LOTS of oyster crackers…

7. California Grill: Potato Celery Soup
Unfortunately, this is seasonal. But I’m hoping it’s back next Winter! We were skeptical about California Grill until we dipped our soup spoons into this rich, flavorful, creamy soup. I wish words could explain how decadent this stuff is, but, alas, we’ll just have to hope we can fit all of the Disney Food Blog readers into a meet-and-greet at Cali Grill next February. For a hint of the recipe, check our California Grill review post.

There you have it! Our favorites, so far! Clearly we haven’t tried everything on every menu, so if you’ve got a contender, let me know by posting a comment. Thanks in advance!

Before we get started with the round-up, I wanted to remind everyone that Chef Cat Cora’s signature restaurant, Kouzzina, “soft” opened this week at Disney World’s Boardwalk Resort! The restaurant, replacing Spoodles, serves breakfast and dinner dishes reminiscent of Cora’s Greek heritage. Check out all of our Kouzzina coverage, including menus and food photos!

The round-up this week includes some great Disney World Food stories, including some serious cheescake-making, mini-donut eating, dairy-loving deliciousness! Here we go!

Main Street Gazette sheds light on dining at the Boulangerie Patisserie in Epcot’s France: MSG does it again! They have captured a little piece of Disney World that I’ve never experienced…and desperately hope to! Please, click on the link. You will see muenster cheese like you’ve never seen muenster cheese before. It’s breathtaking.

Mousesteps captures preparations for the Food and Wine Festival: Some fantastic photos of prep work for the Festival, including landscaping and building! So excited!

A newer blog, Disney Every Day, composed a video dedicated to Typhoon Lagoon’s Mini-Donuts: I have never seen these at Typhoon Lagoon, but you can bet on where I’m heading next time I go!

A disney-loving blogger couple, Techy Dad and The Angel Forever, try their hand at the Pop Century Resort Tie-Dye Cheesecake Recipe: That link is to their second try (I really love the step by step photos!). Click over from Techy Dad to see The Angel Forever’s blog post about their first shot at the recipe, too!

Finally, ever wonder what it looks like when someone tries Beverly at Epcot’s Club Cool for the first time?: Thanks to @teruterubouzu for this link!

Thanks for all the great, and really interesting!, round-up articles this week! By the way, Disney fans — if you come across any Disney food posts in your readings online, let me know so that I can get them into the round-up! You can contact me via email, facebook, or twitter!

For more of the latest on Disney foodstuffs, check out our Disney Food News!

The D23 Expo Live Auction lots were announced yesterday, and there are a couple that I think you foodies will enjoy! Looking forward to hearing feedback from all of you Expo-ers!

LOT 13: Private Cooking Lesson & Dining Experience with Chef Andrew Sutton
(Bidder, plus eleven (11) guests)

“La piece de resistance! Join Executive Chef Andrew Sutton of the award-winning Napa Rose as he leads a hands-on cooking and learning experience in the show kitchen of the beautiful Napa Rose restaurant at Disney’s Grand Californian Hotel® & Spa. Then enjoy a quintessential dining experience recounting your
day’s cooking accomplishments.

Also included in this auction lot will be six (6) bottles of wine provided and signed by John Lasseter, Chief Creative Officer of Pixar and Disney Animation Studios and Principal Creative Advisor for Walt Disney Imagineering. John and his wife Nancy purchased an historic Sonoma Valley winery and vineyard property back in 2002; since then they and their family have lovingly transformed the property into a state-of-the-art, ecofriendly, family-run winery.

(Experience must be completed by February 28, 2010, and must take place on a Saturday morning. Participants must be at least 18 years of age. For your safety, closed-toe shoes and long pants are required.)”

LOT 28: Progressive Dinner – Hotels of the Disneyland® Resort and Downtown Disney® District
(Bidder, plus five (5) Guests)

“Start off the night with co*cktails and delicious appetizers at the famous House of Blues® Restaurant. Then let Catal’s executive chef and events team create a signature soup and salad duo plate featuring the freshest ingredients to please your palette.

Hungry for more? Choose from a menu of flavorful offerings at our renowned Steakhouse 55 restaurant at the Disneyland® Hotel. Their succulent menu will leave your mouth watering!

Then take your taste buds on vacation…Jazz on over to Ralph Brennan’s Jazz Kitchen, a savvy representation of New Orleans’ dual legacies – food and music – served up in a whimsical setting depicting the charm, ambiance and hospitality of historic and contemporary New Orleans. Enjoy the view from our Jazz Balcony as our chef prepares an assortment of petit desserts artfully displayed for your indulgence. Sip on a Jazz Kitchen coffee or enjoy from our selection of after dinner drinks as our staff roll out our signature dessert, prepared table side just for you and your guests.

(Experience must be completed by February 28, 2010. Experience is not valid on the following dates: 9/19/09, 10/1/09, 10/2/09, 10/31/09, 11/26/09, 12/4/09 – 1/3/10. Participants must be 21 years of age in order to consume alcoholic beverages. Package can only be redeemed with Disney’s package and cannot be used separately.)”

About The Auction…
Event Date: Saturday, September 12, 2009
Event Time: 7:00 PM
Event Location: Anaheim Convention Center – Anaheim, CA
Event Summary: Disney enthusiasts will have the opportunity to bid on unique Walt Disney Studio and Theme Park experiences, tours, artwork, props and more.

Ticket Sale Information:
Admission to the D23 Expo Live Auction is included in all D23 Expo tickets. There will be an additional “Auctioneers Package” fee required for guests who wish to participate (i.e. bid on items) in the auction. Tickets for the D23 Auctioneers Package are $40 each. With this pacakge, you will receive preferred floor seating, ONE (1) D23 Expo Live Auction Commemorative Catalog, ONE (1) D23 Expo Live Auction Paddle, and ONE (1) D23 Expo Live Auction Limited Edition Pin.

It does not look like this auction will benefit any charitable organization.

For more information on the auction and a link to other available auction lots at the D23 Expo, visit the D23 Auction 2009 web page.