Latest / DIZPod | For the Disney Parks Fans / EPCOT International Festival of the Arts 2026 Preview 🎨 | Food, Art & Entertainment | The DIZPod

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EPCOT International Festival of the Arts 2026 Preview 🎨 | Food, Art & Entertainment | The DIZPod · DIZPod | For the Disney Parks Fans

• 0:07
  You're in ready to.
• 0:32
  Leave. And I'm like, he said.
• 0:38
  That's when he was like, OK, yeah, so.
• 0:43
  But so why'd you pull over then? I was probably most scared at
• 0:46
  anything. Pull over.
• 0:48
  That's why they chose the music they chose.
• 0:51
  And that's why that they that they laid this life out, you
• 0:57
  know, from from from birth to death in the show, it's actually
• 1:02
  much, much more to it than I think a lot of people realize
• 1:06
  until we really start to see it more.
• 1:08
  I'm going to skip out because I do have to do my football show
• 1:10
  where I will be picking the Patriots to lose this week.
• 1:14
  By the way, go Raven. Out.
• 1:17
  I'll talk to him later. Pete is great.
• 1:22
  Love Pete in the house. Sometimes we would have 30.
• 1:28
  You had the house to hang out at that.
• 1:30
  Gentlemen, Zach Stevens. What's up guys, welcome.
• 1:38
  I just said let's go live on YouTube.
• 1:39
  People might like to see that. Believe it or not, that first
• 1:42
  night we got 1000 people watching.
• 1:51
  You are now listening to a member of the Disney Podcast
• 1:53
  Family. Head over to Disney Podcast
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  Family on Instagram to see all the latest posts for this show
• 1:59
  and links to other great Disney podcasts.
• 2:04
  Hello and welcome for the second episode of 2026 on the Dis Pod
• 2:10
  and its second episode back Living in Dis again.
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  So excited for that. If you are watching now, you're
• 2:17
  watching live right now and we thank you for that.
• 2:19
  We do this live because we do it for you.
• 2:21
  And if you need to watch or listen later, you can do it
• 2:24
  right here on this very channel or over at the YouTube Music
• 2:28
  app. I'll just look up the Dyspod
• 2:30
  there or on Amazon, iHeartRadio, Apple and Spotify.
• 2:35
  So yes, always excited to do any previews for festivals.
• 2:42
  Lawrence, you know that and you made a comment in the moderator
• 2:46
  chat that not much, not much like prep or rehearsal has to go
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  on. Not that we really do that, but
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  it it's just one of those easier ones to just go off the cuff and
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  have a great time with. It true.
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  I mean, the, the the data is there.
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  I'm just pulling it all in and then we just get to chat about
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  it and talk about what our favorites are and skip over
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  words and other languages that we don't know.
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  So that's fine. Oh, we give the opportunity for
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  people to really butcher us and make fun of us because we can't
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  read half the menu. But I challenge those who make
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  fun to read the menu. Maybe we'll have them on.
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  They can read it for us. This one's probably easier than
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  food and wine. I think food and wine is
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  probably the worst. OK, I saw a couple words when I
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  looked at the menu the other day, so we'll see.
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  Yeah, the whole French booth. I'll just just skip it.
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  Yeah, I just go for like the ingredients.
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  That's it. Like this?
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  Is this this is that? So yeah, it's getting cold here
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  in Florida. It's getting cold there in North
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  Carolina. So we're anticipating maybe a
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  very cold Saturdays. And I was saying off air that,
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  you know, it seems like every year for Festival of the Arts,
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  at least one visit is where we're totally bundled up, you
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  know, winter hat, jacket, gloves.
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  And it's just the way it is. It's it's OK.
• 4:17
  You know, I was thinking this today.
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  You know what the worst part of that usually is?
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  And this might shock some people because you're used to most
• 4:24
  likely coming to Disney when it's hot out and you go into an
• 4:30
  attraction building and you go cool air.
• 4:34
  But this messes with your brain because you're all bundled up
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  and warm and then you go into an attraction and you go, oh God,
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  now I'm sweating because the heat is on.
• 4:45
  Disney will turn the heat on some of these attractions.
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  So not looking forward to that part.
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  I remember one trip when when Catherine when Finley turned 3
• 4:58
  and I was proposing, we had a lot of people there and we went
• 5:04
  to see Harmonious and it was so cold that a lot of them went
• 5:10
  into port of entry and Disney traders to try and buy jackets,
• 5:15
  sweaters, blankets, anything they could.
• 5:17
  So I had family members walking around with with blankets on.
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  So yes, it does get cold in Florida in February.
• 5:27
  So and yeah, it's going to be, it's 51 here right now, going
• 5:31
  down to 28 tonight. So luckily it's not trash night
• 5:37
  so I don't have to go out of the house anymore.
• 5:40
  Oh that's good. Trash nights.
• 5:41
  My trash night is Monday and Thursday.
• 5:45
  I only have one Monday. Yeah, yeah, yeah, yeah.
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  Trish Ruben Doll is so excited that she convinced her daughter
• 5:53
  to come back to Disney with her, but not until the January of
• 5:57
  next year. But at least it's going to
• 5:58
  happen. Put that countdown on, you know,
• 6:02
  so that's great. Susie Q is here in the chat.
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  She says the spirit jerseys finally come in handy down
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  there. That is true.
• 6:09
  That's true. Totally true.
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  But we might be talking about something that needs a little
• 6:15
  bit more than a spirit jersey, Maybe 2.
• 6:18
  Yeah, yeah. Find the fun.
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  Says 50s isn't cold. Well, you're you're you're up
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  there in the northern part of the country.
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  So yeah, I mean, 50 when I lived in New York, that was nothing,
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  right. When you lived in Maine, 50 was
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  like. T-shirt and T-shirt, T-shirt and
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  shorts and 30° yeah. While hanging out on the deck
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  and grilling dinner. Yeah, Easily while standing on
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  snow barefooted. Yeah, yeah.
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  But, you know, he's moved to Florida, I've moved to North
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  Carolina. Things change.
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  I've wimped out a bit. So this is my favorite festival.
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  I don't remember what yours is. I know we've, I'm sure we've
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  talked about it. We have and I could pick one now
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  and someone could go back and be like, that's not what you said.
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  That's not what you said. And you know, I just IA lot of
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  times I just can't say things with quick conviction I can
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  make. I can make a case for all of
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  them. But this is what I love about
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  this one is I feel like it's more of the laid back festivals
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  stream wise for us because I feel like the nature of it a lot
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  of times is grabbing some food from a food booth.
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  We gradually work our way to a couple 24 whatever is in the
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  general area of art displays and we take our time.
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  We we really show a lot of the artwork.
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  I think the viewers enjoy that. So I try to take my time do do a
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  lot of closeups. You know, sometimes the artists
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  will do artwork where you have to find things.
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  So all involve the audience and things like that, you know, oh,
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  we have to find, you know, 100 Golden Mickeys or something, you
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  know, So that's always fun. And so it's a it's a little bit
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  more of a laid back kind of yeah, a festival.
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  So I like that for that. Is it my favorite?
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  You know, food and wine is just super long.
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  It's. Be some of the better merch.
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  You know, the Christmas one is kind of quick.
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  I don't know. I can go on and on.
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  I know I love something about all of them, so I don't know if
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  I have a favorite. I'll have to think about that a
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  little bit more. But this is your favorite.
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  This is my favorite for a couple reasons. 1 The variety, right
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  you're talking about performing arts, you're talking about
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  sketches, you're talking about chalk art.
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  The food, the food is just, you know, this is top level designer
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  food, if there is such a thing, right?
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  It's it's just for me, it's like there's there's something for
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  everybody in this festival. You know, you've got the
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  Broadway performances, you have the costume display over in
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  Communicor Hall. You obviously have food booths
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  and then you have all the artists and then you'll have
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  performing arts. There's like circus acts going
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  on that I did not see them mentioned, but I would be very
• 9:42
  surprised if they didn't come back as well.
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  Normally you have one over by port of entry, Disney traders in
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  the middle there and you're probably going to have that one
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  that's over in World Celebration Gardens.
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  So I think you're going to fly. I think you're going to see that
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  this year. I mean, it's a great festival.
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  But then again, you know, like you said, then you have flower
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  and garden, you have food and wine and yeah, festival.
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  There's just, there's so many good ones.
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  Yeah, I love them all. But, you know, maybe, maybe,
• 10:16
  maybe if I had to. I just food.
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  Food is my favorite thing when it comes to all the festivals
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  and who has the biggest menu? It's it's food and wine.
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  So I'd probably give food and wine a nod to to my favorite.
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  But I just love what what, what what's different about the other
• 10:35
  ones? You know, you got food out
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  flower and garden. You, you get to walk around and
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  look at all the topiaries. So cool.
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  Butterfly arts. Yeah, the Butterfly Garden
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  Festival of the Arts. You get all the wonderful
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  artwork, so I'd probably say Festival the Arts is probably #2
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  for me because I love the artwork.
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  I really enjoy it. If it if it was longer and had a
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  bigger menu then it would be my favorite I think.
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  Gotcha, gotcha. So let's get into the the
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  festivities of the festival here.
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  So we're going to go through and talk about the entertainment and
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  obviously the food menus. So #1 of course, Finley out
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  there would love this scavenger hunt.
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  So it's called Figments Brush with the Masters scavenger hunt.
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  You can pick up your map and Disney Traders Creations or
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  World Traveller and then when you complete the hunt, you can
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  redeem it for prize. You can also redeem the prize
• 11:48
  when you get the map. I just don't think that's as
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  fun, but if you were pressed for time, you could do that.
• 11:58
  So the here's what's different about this one.
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  Normally with the scavenger hunts, they're outside, right?
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  You're looking for Remy up on the top of a building, you're
• 12:08
  looking for Olaf somewhere, you're looking for Spike this
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  one. You're looking for pieces of
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  art. And so they are inside the
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  buildings, so normally inside the stores or inside a building
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  in World Showcase. So if you're going to do that,
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  just keep that in mind. That's the only hint you're
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  getting. I wonder if it's the same
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  artwork where they they put figment in a painting.
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  Yeah, should be the same is. That what it is, yeah, OK.
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  Should be the same one. Purple Pleasure asks.
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  I wonder if Disney would allow floor artists to design an
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  illusion piece, for example staircase or hole in the ground
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  so they do have 3D chalk art. Trying to think of what was the
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  one? Was it Hulk holding you upside
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  down or something? Yes, yes, yeah, yeah.
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  And if you did it right, it looked so real.
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  Yes. I love that area of the chalk
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  art it. That is so cool.
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  Yeah. And again, like you said, that's
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  another form of art right there. Right, right.
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  And that doesn't stay the entire festival.
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  It changes like 3-4 times something like that.
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  So that is, that is something that's pretty, pretty cool.
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  So magic adventures I would say they don't ever really reveal
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  the prize till till you go and you see.
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  It go on. On day one, so well, if you
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  don't know what it is on Friday when it opens, we'll be there
• 13:35
  Saturdays and we'll go right to the prizes and show you all what
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  what it is. Yeah, and normally in, I know in
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  creations anyway, they do have a.
• 13:45
  Normally they have a display case with them.
• 13:49
  Yes. So talking about chalk art, you
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  do have the kids chalk art where you have a chalkboard and then
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  the kids can draw with sidewalk chalk right there on the main
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  walkway in between World Celebration and Imagination
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  Pavilion. You know, doesn't cost anything.
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  It's something for the kids to do and kind of leave their mark
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  on Epcot with with chalk. That dad is doing something I
• 14:18
  wouldn't do, like wearing jeans and getting all chalk all over
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  them during the day. Those those pink pants she's
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  wearing is there. I'm sure that's going to be
• 14:29
  very, very messy. What's a nice?
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  Shirt she has on, it's cute. I noticed Bambi's on it.
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  Bambi, is that mean? Yeah, I think I see Nala.
• 14:41
  Yeah, here's one that I think I've only done once and I I
• 14:47
  really want to do it again. When when I go is the expression
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  section where you paint by numbers.
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  You go over, they give you a little tube of paint or a cup of
• 15:00
  paint, they tell you the number and you then go and help draw
• 15:05
  this piece of art here and in this one you can see it's going
• 15:08
  to end up being figment. This thing is huge.
• 15:10
  How long would you say this is? I mean, it's got to be what, 6
• 15:13
  feet? 7 feet tall, but.
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  Or well, I guess 6 feet by. Yeah, I can't be too high,
• 15:21
  right? So I call it 6 feet, but I mean,
• 15:25
  how many feet is it? Oh, it, it's it's pretty long.
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  I don't know. Would would you?
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  Maybe 25 yards, 30 yards, I don't know.
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  It's it's quite long. It's quite long.
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  And I don't think we've missed a year with this.
• 15:47
  I don't think we have. And it's it's always fun to put
• 15:50
  your mark on it. Literally.
• 15:51
  Yeah. And you know, when you, you walk
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  by, you visit again, you're like, Yep, I contributed to that
• 15:57
  eye on, you know that right, Eye on figment.
• 15:59
  And it's it, you know, it's just the square as you can see there.
• 16:02
  But by the time everybody contributes, it's a full
• 16:07
  painting. And I've heard that when they're
• 16:09
  complete, they take them down. And this is during the festival.
• 16:15
  They'll take them down and they put them in a hallway, a cast
• 16:20
  member hallway somewhere. I've heard that.
• 16:23
  I don't. I haven't seen it, so I don't.
• 16:25
  Know, I've heard that too. You've heard OK.
• 16:27
  Yeah. So new this year is Disney
• 16:34
  Locana in Epcot. So there is a collection quest
• 16:41
  and an ink and fine scavenger hunt.
• 16:44
  And this will be back in Morocco, in where the lounge
• 16:49
  normally is. So now are you into Lor Khanna?
• 16:55
  Do you know about it? No, Lor, Khanna and Dungeons and
• 17:01
  Dragons, those things. Video games where it's like RPG,
• 17:07
  like when there's just too much thinking that has to happen.
• 17:12
  Yeah, I don't like it for myself, but does it make sense
• 17:16
  to say I love it? Like I love it?
• 17:18
  Like, that's so cool. I wish I was into it, but I'm
• 17:21
  just not into it. But it's so cool.
• 17:23
  Look how beautiful the artwork is on those cards.
• 17:26
  And I'm sure it'd be fun to play, you know?
• 17:28
  And it probably just comes down to if you don't have a lot of
• 17:34
  experience with it, like if you were into it and you had all the
• 17:37
  cards and you're like, hey, we have time, let's sit down and
• 17:39
  play. I would love to play it with you
• 17:41
  because you know what you're doing.
• 17:43
  You could guide me along, but for me to just try to play it
• 17:49
  would feel like work, you know? I think it'd be too hard to
• 17:51
  learn on your own, but I could be wrong.
• 17:54
  Oh these these type of games are definitely not me.
• 17:57
  Yeah, like, I love it, love the idea, wish I was into it, but I
• 18:01
  just can't get into it. And I know at the NC pin trading
• 18:06
  events that I go to, they have tables of the set up to play and
• 18:10
  trade and all that kind of stuff.
• 18:11
  So it is, it's a huge thing. And like you said, the the cards
• 18:17
  themselves are pieces of art. They're really, really cool.
• 18:20
  So. It'd be fun just to collect
• 18:22
  them, you know? Yeah, yeah.
• 18:25
  So we'll see how that works out. This is the first year that
• 18:29
  they're doing that. All right, So you have chock
• 18:33
  full of characters. So this is all throughout World
• 18:36
  Showcase. You'll have chalk drawings in
• 18:40
  the pavilions. I remember this one of Luca over
• 18:44
  in Italy. Trying to remember the others
• 18:47
  but they're escaping me right now.
• 18:50
  You have little brother over in China.
• 18:53
  OK, which is Mulan's dog? That one comes to mind quickly.
• 18:59
  Other than that, I can't think of any of those off the top of
• 19:03
  my head, but we will point those out during our comfortable World
• 19:07
  Showcase walkthrough at the towards the end of the stream on
• 19:11
  Saturdays. So stick around for that,
• 19:14
  everybody. Little extra addition to the
• 19:17
  walkthrough. I like that.
• 19:19
  Yeah. We'll look for them all.
• 19:23
  You also have the artful photo OPS.
• 19:25
  So these are scattered all throughout World Showcase and it
• 19:31
  kind of is your chance to put yourself into a piece of art.
• 19:37
  You know, you have the crossing of the Delaware and you've also
• 19:40
  all sorts of different art pieces that you're stepping
• 19:42
  into. So Catherine and I did this the
• 19:45
  first year we went to the Festival of Art Festival.
• 19:50
  We we made sure to hit all of these booths now.
• 20:00
  This could be the first time that I see a show at the
• 20:04
  American Adventure Theater because I've never seen one.
• 20:10
  But here, instead of a concert like you have with food and Wine
• 20:17
  and festival, a flower and garden, you have Disney on
• 20:25
  Broadway. So these are actual performers
• 20:28
  from Disney Broadway shows coming to perform in Epcot
• 20:34
  nightly. And they're, they mix them up
• 20:36
  and I'll show you. So you have two folks from
• 20:41
  Aladdin appearing together, but you also then have Sierra and
• 20:47
  Yolani from Little Mermaid and The Lion King appearing
• 20:51
  together. So they kind of do mix them up,
• 20:53
  which I which I think is kind of cool.
• 20:56
  So we'll be seeing on that first slide, we'll be seeing Sierra
• 21:02
  and Jelani from The Little Mermaid and The Lion King on the
• 21:06
  17th. Very nice.
• 21:12
  And so I also find it find it interesting, right?
• 21:15
  Like I wonder why this is, because typically with your
• 21:21
  concerts, a performer will do 2 days or three days and then
• 21:25
  that's it. Here they're actually doing
• 21:30
  every other day, you know, they perform.
• 21:33
  It's interesting, right? Then they're off on the 31st,
• 21:36
  then the first, you know, so it's, it's, it's different.
• 21:41
  It is different. You wonder why they do that.
• 21:44
  I don't know if anybody in chat chat knows why they do that.
• 21:49
  And so then you have two from from Tarzan, but then you also
• 21:51
  have one from Aida and Lion King and you have Susan Egan from
• 21:57
  Beauty and the Beast and James Monroe from Aladdin mixing it
• 22:02
  up. And then you also have Mary
• 22:03
  Poppins and Aladdin towards the end of the festival there.
• 22:08
  I have a story about Ashley Brown, do you remember?
• 22:14
  I do. So Ashley Brown performed one of
• 22:19
  the nights that we were there and we streamed it and she was
• 22:21
  absolutely amazing. She blew out the house doing
• 22:25
  some Mary Poppins stuff and all that.
• 22:27
  So we went over after the show and we watched Luminous and she
• 22:32
  and her family were down the gangway where you would take the
• 22:36
  boat across Epcot. And they walked up when the show
• 22:45
  was done. And her son was like freaking
• 22:49
  out about us being, you know, Youtubers, live streamers and
• 22:55
  and his dad was like, oh, he's watching you.
• 22:57
  He's such a big fan. So it was like all about about
• 23:01
  the family, excited to meet us and all that.
• 23:03
  But I'm like, oh, wait, but you, you're Ashley Brown.
• 23:06
  It's so nice to meet you. She's like rolling her eyes.
• 23:08
  She's like, yeah, he loves, he loves you guys and all that
• 23:11
  stuff. I'm like, OK, he loves
• 23:14
  Youtubers. So I thought that was kind of
• 23:16
  neat. I want to make sure I said hello
• 23:18
  to her. But it was all about her son and
• 23:20
  living in Diz, Yeah. So I don't know if we'll be
• 23:23
  there again when she's there, but who knows, Maybe we'll cross
• 23:26
  the paths again. That's right, could be.
• 23:29
  I forgot about that and then I just saw her face.
• 23:32
  I'm like, I know her. I know her.
• 23:35
  Yeah, yeah. And then to wrap it up, there's
• 23:40
  a grand finale on the 22nd and 23rd with four performers
• 23:47
  together. So this'll this'll be really
• 23:49
  cool to see. I I think that's always a great
• 23:55
  Ozzy, Thanks. Thanks for something.
• 23:56
  Appreciate it. Yeah, we think yeah, it, it was
• 23:59
  a crazy scene over at, not to interrupt you, a crazy scene
• 24:02
  over there at Slinky Dog Dash. Like so many people were so
• 24:06
  excited to show that they were watching the stream and, and and
• 24:12
  interacting with the camera and all that.
• 24:13
  So Ozzy, I appreciate you making it here.
• 24:15
  Welcome to the family. Yes.
• 24:21
  And so you can also do the dining package.
• 24:27
  These are available at most restaurants.
• 24:29
  You're going to get an entree and a dessert or buffet where
• 24:34
  it's a buffet style restaurant and one out non alcoholic drink
• 24:40
  or an alcoholic beverage if you're over 21.
• 24:43
  So and then and then then you do also have the one at Regal
• 24:50
  Eagle, but these go very quickly, especially depending on
• 24:55
  who who is there. And I, I'm trying to think of
• 24:58
  how bad the lines were for Disney on Broadway.
• 25:05
  Do you remember last? Year, yeah.
• 25:07
  Terrible or good or? I feel like they, I don't think
• 25:17
  I, I, I, I think they're long. I think you do have to get in
• 25:21
  line at a decent time. You, you just can't show up 10
• 25:24
  minutes before the show. I'm pretty sure Tammy, Tammy
• 25:28
  knows the lines, though. I'll ask her later.
• 25:30
  But I think it's one we'll have to invest a little bit of time
• 25:34
  in in order to get a good seat. And we've broken this down
• 25:38
  before, right? You're going to pay much more
• 25:41
  money for the chance to sit closer.
• 25:44
  So it's all about how important it is to you.
• 25:48
  That's right. You know, how close do you want
• 25:50
  to be? And it depends on the event,
• 25:52
  right? Disney will only I mean, it
• 25:54
  seems to be growing and growing now to where I think when you
• 25:58
  get acts like boys to men or Beach Boys, I think these
• 26:02
  reservations are going like up from the front row to half the
• 26:06
  half the place. So Broadway.
• 26:10
  I don't know how I don't know what they'll do there with the
• 26:12
  Broadway stuff. We'll be very observant when we
• 26:15
  get there and see, but we'll definitely wait in line a little
• 26:19
  bit if we have to, because it's it's it's a great time.
• 26:21
  It's it's a great, it's a those are great shows to watch,
• 26:24
  especially if you can't make it to a Broadway show.
• 26:26
  You know, you get a nice little taste kind of of what it's like
• 26:29
  without, without the the crazy costumes, the crazy good
• 26:32
  costumes in the sense, but at least you get the voices, which
• 26:34
  is the main part of all that. Yeah, so Speaking of costumes
• 26:42
  over in Communicor Hall, and, and I got to say I think this is
• 26:45
  the best use of Communicor Hall through any of the four
• 26:52
  festivals. I think Flower and Garden was
• 26:54
  decent, but I think this one is just.
• 26:57
  It's just amazing what they do with this one.
• 27:01
  I would call this my favorite one also because I love seeing
• 27:07
  history in front of my eyes. You know, I love seeing that.
• 27:11
  And this gives you a chance to be that close to authentic
• 27:14
  Broadway things, items, clothes. And I love showing that too on
• 27:21
  stream. So we'll take we'll take the
• 27:23
  audience through that on Saturdays.
• 27:25
  Yeah, so it says you'll get to discover authentic props,
• 27:28
  costumes, and behind the scenes insights as you explore the
• 27:31
  artistry of beloved stage productions like Lion King,
• 27:35
  Aladdin, Beauty and the Beast. And I'm sure there'll be more.
• 27:38
  I know Newsies was there last year, but I just remember
• 27:42
  walking into that building and just being amazed.
• 27:46
  It didn't even look like Communicar Hall.
• 27:49
  It was just no. That's probably the best
• 27:53
  transformation they do. Yeah, it's nice.
• 27:56
  It's like a mini museum, you know?
• 27:58
  Yeah, yeah. So then you also have creative
• 28:03
  connections where you're going to be able to talk to the actual
• 28:10
  artist, have them even sign the artwork that you purchase from
• 28:16
  them, which I think is is pretty amazing to be able to do that
• 28:20
  and have that type of access to some of these big name artist.
• 28:27
  And so here's some of them that'll be appearing.
• 28:31
  Mark Page, Jason Ratner, which I've reached out to to join us
• 28:36
  on the show. 1 day, Kenny Amata, Steve Thompson.
• 28:42
  There's just so many and you see some examples of their artwork
• 28:47
  there as well. And it's so unique to, to each
• 28:51
  other, right? None of these are even close.
• 28:54
  It's it's so cool to see the interpretations that the
• 28:57
  different artists come up with very, very different.
• 29:00
  Yeah, very different Fenway fan. I noticed that.
• 29:04
  You should go meet Fenway fan. I think so.
• 29:06
  I'm going to have to pay attention to that.
• 29:10
  But you're right, just as Corey said, you look at each of these
• 29:13
  different styles, they're so different.
• 29:15
  And again, I think that's what's so amazing to me about art is
• 29:19
  that it is, you know, open to interpretation.
• 29:23
  And so you've got so many varieties of art.
• 29:27
  So there's Maria Stuckey and John Quinn.
• 29:30
  Morgan Dita, Chris Huminga, David Buckley.
• 29:40
  Wow. Chew that one by Dylan Bonner.
• 29:45
  Yeah. And and of course, it's just
• 29:47
  your favorite. Princess, that's Bellman.
• 29:49
  How much is that one? Wow, look at that.
• 29:55
  You might have to go see if you can find that find that booth.
• 29:58
  You OK? We'll get that.
• 30:00
  Gives me something extra to do. We're going to have to try to
• 30:02
  track that one down. I like that one by David
• 30:06
  Perillo. I know.
• 30:08
  I'm just gonna get that, too. There's another bell.
• 30:11
  Yeah. I mean, they're all just so
• 30:14
  great. It's all so great.
• 30:16
  I mean, if, if prices were super reasonable for most of us, I
• 30:22
  would walk out of there with so much art.
• 30:23
  Look at that. Tinkerbell too.
• 30:25
  Yeah, that's very cool. Wow, they are really featuring a
• 30:32
  lot of artists now. OK, it's time for the foodie
• 30:34
  guide everyone. And just looking at this, it's
• 30:39
  like I want it just for presentation and there is no
• 30:42
  other festival that has as great a presentation of their food
• 30:46
  right then as it should be. Then Festival of the Arts and
• 30:50
  look at this thing already. I mean, I'm sure you will dive
• 30:53
  into the details of the particular ingredients of it,
• 30:58
  but if, if, if you're only listening everyone, definitely
• 31:02
  this is worth this is a podcast that's worth watching if you
• 31:06
  can. But you all you almost have to
• 31:09
  describe it. It's it's kind of like a Jelly
• 31:12
  roll, but it's like pink cream in there and it's all purple
• 31:16
  with a couple of diced strawberries off to the side.
• 31:19
  Probably a little strawberry drizzle there on the plate and
• 31:22
  some orange figment wings. Probably some white chocolate
• 31:27
  wings there and and a little bit of frosting there.
• 31:30
  It's beautiful. Yeah.
• 31:32
  But let's dive in. They do a great job.
• 31:35
  Yeah. All right, where are we starting
• 31:37
  first? Wow, We're starting an opening
• 31:40
  bites. That makes sense.
• 31:42
  So here's a soft shell crab slider, green papaya slaw and
• 31:47
  mango ketchup on a sweet roll that should be roll.
• 31:51
  Just so you let's just say it says roll.
• 31:57
  I don't. I don't eat too much crab or or
• 32:01
  lobster. I probably eat more lobster than
• 32:03
  I do crab. I believe.
• 32:08
  I believe you had this last year.
• 32:10
  I remember correctly. I did and any if anyone has a
• 32:14
  question, put AQ in front of it and we'll make sure we get to
• 32:17
  it. That includes you, Ozzy and I
• 32:19
  thank you for subscribing on multiple devices.
• 32:23
  That's awesome. So we did the thing that we
• 32:26
  couldn't remember, and it's weird that Jacob wouldn't
• 32:30
  remember it. I swore Jacob tried this, but
• 32:34
  Shirley's in chat. She's always good for backup on
• 32:37
  memory. So if she knows, she can chime
• 32:40
  in and chat. But if not, I'm going to get him
• 32:42
  to try it and and Tammy might try it.
• 32:48
  She might, I asked her. She cringed, but I told her, you
• 32:52
  know, it's going to be like fish and chips really.
• 32:54
  It's not fishy or anything like that.
• 32:56
  It's really cool. It's cool looking again, the
• 32:58
  presentation's super cool. It it's not super chewy, it's
• 33:03
  just crunchy and and tastes good.
• 33:05
  I think I've had it more than once and I will have it again
• 33:08
  and it could be a day one item on Saturday.
• 33:11
  OK, Magic Adventure says that's not it's It's not Maryland
• 33:18
  style, but she might try it. OK.
• 33:24
  All right, you also have the Enchanted Rose over at Opening
• 33:27
  Bites, which is a dark chocolate mousse rose.
• 33:31
  This was a favorite of Tammy's last year, so we'll be getting
• 33:35
  it again. And I, I, I enjoyed it too,
• 33:38
  quite a bit. That's some good, cool,
• 33:40
  refreshing chocolate mousse inside.
• 33:43
  Very good. Probably.
• 33:44
  We probably rated A5 out of five.
• 33:46
  Is it? Is it served cold?
• 33:49
  Like really cold. I want to say so.
• 33:54
  I want to say so. All right, that would do it for
• 33:57
  me. I don't know something about,
• 33:59
  you know, room temperature or close to that for Moose just
• 34:04
  doesn't do it. Yeah, Shirley said.
• 34:05
  He tried it. So my memory did serve me well.
• 34:07
  Thank you, Shirley. There you go.
• 34:10
  All right over in Connections you've got BBQ Chicken pizza, 2
• 34:14
  slices of freshly baked pizza topped with smoked chicken,
• 34:18
  sweet BBQ sauce, cheese blend, Peppers and red onions.
• 34:21
  It says this is new, but a lot of people have said that they've
• 34:25
  had this before, but I don't know.
• 34:30
  I'm going to say no on that. I have never seen that.
• 34:34
  It stood out to me looks amazing, but it it's we would
• 34:40
  file that in the file with Mickey ice cream sandwiches.
• 34:44
  Like you can get that anywhere. But with that said, it looks so
• 34:50
  good that I'm probably going to try it.
• 34:53
  So did you have California Pizza Kitchen restaurants in in
• 35:03
  anywhere that you lived? It sounds familiar, but I don't.
• 35:07
  I've never been to 1. Well, they they sell, they sell
• 35:10
  it in the in the frozen section, frozen pizza section at the
• 35:14
  grocery stores, but they have restaurants or they did they're.
• 35:18
  Oh, OK. They're scaling back now, but
• 35:22
  they used to have a BBQ chicken pizza that was a a thicker crust
• 35:26
  and that was my favorite favorite to get what I first had
• 35:31
  it on Long Island, but they've since changed it and went to
• 35:35
  this very thin crust and I don't like that.
• 35:37
  So that I could see getting over at connections.
• 35:43
  Yeah, it looks good. Yeah, over at Connections, you
• 35:47
  also have a Nashville hot chicken sandwich.
• 35:51
  Nashville is is is a style that's really hot right now.
• 35:57
  So you have a spicy hand breaded chicken, roasted garlic aioli
• 36:01
  and southern slaw on toasted brioche and that is new.
• 36:12
  Yeah, it's spicy chicken, some aioli.
• 36:16
  Yeah, I would tuck that one for me, just just being chicken and
• 36:19
  all that with everything there is to try.
• 36:22
  I wouldn't mind trying it, but it's going to go to the back of
• 36:24
  the bus and maybe we'll get to it.
• 36:27
  The garlic aioli on that is probably pretty nice though.
• 36:30
  Yeah, yeah. But I know what you're saying.
• 36:33
  I mean, it's, it's essentially spicy chicken, all right,
• 36:40
  deconstructed BLT. And it's funny, when I put this
• 36:45
  slide together, I thought I had the wrong picture.
• 36:50
  I'm like BLT, That's not that's not a BLT, but.
• 36:54
  It's deconstructed. The deconstructed BLT You've got
• 36:58
  pork belly, soft poached egg, onion, bread pudding,
• 37:03
  watercress, aspuma and tomato jam.
• 37:08
  This is what we get every year. This is on our favorites list,
• 37:12
  so we should be able to get to it.
• 37:15
  And it is so good, man. Hey, I think this is the first
• 37:19
  time Jacob and I have ever had pork belly and it was so good,
• 37:22
  so tasty, so juicy. And so it's a good one.
• 37:28
  That's that's a winner right there.
• 37:30
  We'll see if we rate it a 5 out of five Mickey's again.
• 37:32
  All right, you also have deconstructed Key Lime Pie, Key
• 37:40
  Lime curd, Key Lime Geely toasted meringue, and Graham
• 37:45
  cracker crumbs with waffle cone triangles.
• 37:48
  This one is new. I am very excited for this.
• 37:53
  The deconstructed Key Lime Pie looked way different in the
• 37:57
  past. This is really cool.
• 37:58
  What I see is you get these little comb pizza shape cut outs
• 38:03
  to just kind of dip that in, scoop it up and eat it.
• 38:07
  I'm very excited for this one. I am most excited about that one
• 38:11
  more than anything so far. That is going to be a must get.
• 38:15
  That's a day one. That's a day one people day one
• 38:20
  and it is on my favorites list. That's a day one.
• 38:24
  That looks so cool. All right, over in the Odyssey
• 38:28
  you've had Figments Inspiration Station, and here you have the
• 38:32
  popcorn, popcorn chicken and waffles.
• 38:35
  That is the name of it with rainbow popcorn, popcorn
• 38:39
  chicken, mini mozzarella and Maple syrup.
• 38:45
  What's the white stuff? It looks like cheese curds.
• 38:49
  I think that's the mini mozzarella.
• 38:51
  They just. Caught oh oh oh OK.
• 38:53
  I missed that pieces of mozzarella.
• 38:58
  OK, all right, I'm in, I'm in, I'm in.
• 39:00
  I wasn't sure, but with the Maple syrup added, that's going
• 39:05
  to that's, I think that will top it off.
• 39:07
  That's going to be very interesting and fun to eat.
• 39:10
  So yeah, you can count me in on that one.
• 39:12
  Those that's over at the the Odyssey, The Odyssey always has
• 39:16
  some good stuff. Yes, but the waffles are just
• 39:19
  represented by Maple syrup because it doesn't say that
• 39:24
  there's a waffle. That's the red thing.
• 39:29
  Oh, 'cause it's a waffle cone, got it.
• 39:31
  Yeah, yeah. It reminds me of the variety of
• 39:39
  this type of bubble cone like waffle thing that you can get at
• 39:43
  the booth across from the Co-op, the Marketplace Co-op in Disney
• 39:47
  Springs. Got it.
• 39:49
  And they have some really cool looking ones and I have to get
• 39:51
  one of those pretty soon. But whenever they were usually
• 39:53
  there for salt and straw. So we don't get that.
• 39:58
  Yeah. So that's a go.
• 40:00
  Here it is this. Is your figment fantasy cake
• 40:03
  again over at Figments Inspiration Station?
• 40:06
  So it's a sponge cake filled with strawberry whipped cream.
• 40:10
  OK, I'll go for that. Topped with a white chocolate
• 40:14
  ganache, orange icing and white chocolate figment wings.
• 40:21
  I like it. I like it.
• 40:23
  I'm very excited about that one too.
• 40:24
  Oof. Could be a lot of day one
• 40:26
  things. OK, it's a small menu, but it's
• 40:31
  quality. Color scheme cake.
• 40:35
  I mean they, they, this, this is appropriately named.
• 40:39
  It's a fruit flavored rainbow hued cake topped with Skittles,
• 40:43
  popped sour and original freeze dried candy.
• 40:50
  I'm a sucker for Skittles that are popped freeze dried.
• 40:54
  They're so good. This is probably something we'll
• 40:56
  try as well. It just looks fun.
• 40:59
  I think you're going to have to combine everything together and
• 41:03
  just slice it down from the top down and take it all because I
• 41:06
  have a feeling that the cake part of it isn't going to have a
• 41:12
  lot of flavor. Like it might be good on its
• 41:14
  own, but it'll be great by combining everything.
• 41:17
  Yeah, yeah, I agree. I have to make sure that's on my
• 41:22
  list. That was not on my list because
• 41:24
  there was no photo in the app, so it's now on the favorite
• 41:28
  favorites list. Leading from the fronts here.
• 41:33
  What's up leading from the front?
• 41:34
  We're talking food at the Festival of the Arts, which is a
• 41:39
  great festival. Arts, food, performances, all
• 41:42
  kinds of good stuff. All kinds of stuff.
• 41:44
  All right, so here's a Taco again.
• 41:48
  It said Taco and I went and I looked at my pictures and I'm
• 41:51
  like, that doesn't make sense, but it does.
• 41:53
  It's a soft Taco. It's my brain just went to a
• 41:56
  hard crunchy Taco. There looks like too many
• 41:59
  toppings on that to be able to fold it to.
• 42:01
  Fold it right So flour tortilla filled with seared beef
• 42:06
  tenderloin, poblano pepper, black beans and salsa roja.
• 42:12
  That's over in Mexico. Looks fantastic.
• 42:17
  Jacob loves, loves hitting the the Mexico booth.
• 42:20
  I love Mexican food. I love everything they ever
• 42:22
  serve. But I kind of put that's one
• 42:25
  that I kind of, I put it with Italy where it's, it's, it's
• 42:30
  different kind of stuff. But you know, I like Mexican and
• 42:34
  Italian. So I like to hit all the stuff
• 42:36
  that you that it's more difficult to get without, you
• 42:39
  know, being at the festival. So we might try it, but you got
• 42:42
  to go a few times before we dip into those two booths.
• 42:46
  But it looks great for any Latin food.
• 42:48
  Stick around. We've got we've got more Latin
• 42:51
  food coming up. All right, so here you have a
• 42:55
  tostada de cangreo. This is a crispy corn tortilla
• 43:00
  topped with guacamole, lump crab, mango, crispy onions and
• 43:04
  hot sauce. This is also new.
• 43:08
  Looks great. All right, so Italy tends to, at
• 43:14
  least by your recollection, have the most, we'll call it
• 43:23
  consistency, right? Same menu all the time.
• 43:27
  Is there one that changes more than the others that you can
• 43:32
  think of? Is there a booth that changes
• 43:35
  more than the others? You're.
• 43:38
  Asking. Yeah, every festival of the
• 43:40
  arts, you got 2 new things over there.
• 43:45
  That's a great question. Well, I mean, I love Germany and
• 43:50
  Germany always is pretty definitive from festival to
• 43:54
  festival being something totally different.
• 43:57
  I would say that. I would say it's a little more
• 43:59
  difficult for Mexico to do that, but it does strike funny to me
• 44:03
  that have you ever, ever had anything Mexican that crab is
• 44:07
  included? I mean, I didn't.
• 44:12
  I didn't think that was a thing. Yeah, I, I don't, I don't know.
• 44:19
  I'm going to have to look. I don't think so.
• 44:21
  So that that might be original enough to try.
• 44:24
  OK, so here over in Norway you have the hazelnut praline
• 44:29
  bowler. That's a cardamom bun with
• 44:32
  hazelnut cream and a little figment.
• 44:36
  On top, well, that sounds OK. OK, that's at Kringle Bakery.
• 44:41
  Oh. That sounds interesting.
• 44:44
  We're going to have to try that. We need to add that to the hit
• 44:46
  list. Let's add that.
• 44:50
  To It says France changes a lot. I was thinking France.
• 44:53
  I was thinking France changes a lot.
• 44:58
  All right, you have over in China at the Painted Panda, you
• 45:01
  have the General So's Chicken shumay dumplings filled with
• 45:07
  chicken, asparagus, onion and water chestnuts, topped with
• 45:10
  General So's sauce. Water chestnut, by the way, is
• 45:16
  one of Catherine's favorite vegetables.
• 45:19
  Listen, I made water chestnuts for hors d'oeuvres on Christmas
• 45:26
  Eve. Never even had one, but I was
• 45:30
  at, I was at a patient's house who's from Ohio and water
• 45:32
  chestnuts are popular there. She says that's one of the only
• 45:35
  places you can buy them. I don't know if that's true, but
• 45:39
  she gave me a can. She's like, take this can home
• 45:41
  and here's the recipe. I want you to make these.
• 45:43
  And when you come back in a few days, let me know how it came
• 45:45
  out. And I was like, oh God, now I'm,
• 45:46
  I'm, I'm being pressured. I have to make these.
• 45:49
  So I'm texting Tammy. I'm like, OK, we need bacon and
• 45:53
  we need this and we need that and this.
• 45:55
  She's like check, check, check, check, check.
• 45:57
  Anything else you need. We got all that.
• 45:59
  And I'm like, OK, good. So I came home and I made them,
• 46:01
  wrapped them in bacon and threw them in the oven.
• 46:03
  And they were fantastic. They had a little bit of a snap
• 46:05
  to them and they were very good. So yeah.
• 46:09
  There you go. Something totally different.
• 46:11
  I wouldn't have. I mean, we just have it in our
• 46:13
  mix, you know, veggies. OK.
• 46:18
  But yeah, I like that. All right, yeah.
• 46:22
  Char sui pork bun. I feel like they've had
• 46:26
  something very similar to this. It says it's new but sweet and
• 46:31
  savory. Cantonese style BBQ pork in a
• 46:34
  steamed bun. Again, over in China, but I'm
• 46:39
  this, I, this looks familiar to me, but I don't, I don't pay
• 46:44
  enough attention to the food, I guess, to recognize it.
• 46:52
  Yeah, I don't know. I don't eat in China very much,
• 46:54
  so I'm trying to. I don't know if I like the
• 46:59
  consistency of the bun. Yeah, I, yeah, I'm with you.
• 47:05
  But it would probably be OK. It's just it's an odd.
• 47:09
  It's an odd, yeah. It's pretty, it looks good.
• 47:14
  You also have an egg tart Hong Kong style egg custard tart over
• 47:19
  in China. Can't say that I've ever had egg
• 47:22
  tart. I have not either.
• 47:26
  Maybe someone can chime in in the comments later on or in the
• 47:31
  chat right now. And you have over at the
• 47:35
  Refreshment Outpost in between China and Germany, you have the
• 47:39
  Artist Palette jumbo chocolate chip cookie served with ketchup,
• 47:46
  mustard and blue Raspberry sauce.
• 47:49
  No, they're not sauces. I really want this cookie.
• 47:58
  Just yeah, I know it's chocolate chip, chocolate chip cookie, but
• 48:02
  I'm not a good chocolate chip cookie in a while, so.
• 48:08
  Yeah, that cookie, when I looked at that cookie the other night
• 48:12
  when I was previewing this menu, I said to Tammy what comes to
• 48:15
  mind, and she's like, I don't know what I said.
• 48:19
  Sour milk. When we were a vlog, I think it
• 48:22
  was a vlog that we did. We did.
• 48:25
  This was the prize, I think, for the Figment scavenger hunt back
• 48:32
  then. And so you got the cookie and
• 48:36
  you got a milk, cartoons of milk.
• 48:40
  And we all, when we all tried the milk, it was sour.
• 48:45
  So it made an impact on me. I'll never forget.
• 48:48
  Yeah, it was sour, sour milk with that cookie.
• 48:51
  Yeah, yeah, you'd probably still taste that taste right now.
• 48:57
  I know, right? Isn't it funny how when you
• 48:58
  think in your brain of how something tastes, it's like you
• 49:00
  can almost taste it? Yeah, yeah, absolutely.
• 49:05
  All right. You have over in Germany, you've
• 49:07
  got a red wine, braised beef, short rib, parsnip puree,
• 49:12
  broccolini, baby tomatoes and balsamic glaze.
• 49:16
  I believe that I had two of these for some reason.
• 49:23
  I think that we've had this before I.
• 49:26
  Think so. I think we have.
• 49:29
  It looks really good. So if there's an opportunity to
• 49:32
  have it, I think that we will. We could, we could dip into that
• 49:36
  again. I love, I love everything
• 49:37
  Germany puts out, year after year, festival after festival.
• 49:42
  Agreed, Black Forest cake, absolutely my favorite over
• 49:48
  there. Chocolate mousse with Morello
• 49:51
  cherries and Chantilly cream. This is, I remember sitting for
• 50:03
  harmonious or about to sit for harmonious and we got our spot.
• 50:08
  I had one and park hadn't closed yet.
• 50:12
  Harmonious hadn't started yet. And I was like, I'm going to go
• 50:15
  get another one. And I had a second one.
• 50:17
  Yes, that's right. And and.
• 50:21
  Didn't even worry about it. I think that I remember you
• 50:25
  telling me that and Susie Q says that the the egg tarts are so
• 50:29
  good they taste like a Creme brulee in a pie crust.
• 50:33
  OK. And for the Black Forest cake,
• 50:36
  this is probably Tammy's best of the fest.
• 50:41
  And again, you know, it is. There always seems to be some
• 50:43
  kind of dessert throughout the year somewhere in one of the
• 50:46
  festivals where we talk about the combination of cherries to
• 50:51
  chocolate. And it's like if you remember
• 50:53
  those cherry chocolates back in the day, you remember those that
• 50:58
  that gives you an idea of what it's like.
• 51:00
  But this is better. And I will probably have this
• 51:04
  more than once before the festival is over.
• 51:07
  And I think that we're going to try to go to this festival a
• 51:10
  little more often than we usually do.
• 51:13
  OK. All right.
• 51:14
  Good to know. Yeah, that was put forth by
• 51:17
  Jacob. He wanted to make sure because
• 51:18
  he's got to go get something that we're going to be talking
• 51:20
  about soon. He looks forward to it every
• 51:23
  year, so we'll get there. All right, over in Italy you
• 51:27
  have flash fried breaded fresh mozzarella with artist palette
• 51:33
  condiments. Again, not not a new item.
• 51:41
  No, and I've never had it, but it looks good.
• 51:44
  We just never had it. It does.
• 51:46
  And it's fried mozzarella. All right, you here, you've got
• 51:52
  polenta Bolognese, parmesan, mozzarella and tomato sauce over
• 51:57
  in Italy on the polenta pasta Chiara.
• 52:04
  And that is new. So look, they've got a new item.
• 52:08
  OK, it looks fantastic. Raspberry spuma, vanilla sauce,
• 52:17
  mint, whipped cream and puffed rice.
• 52:21
  Also looks good. Yeah, all right.
• 52:27
  Over in America you have the steakhouse lobster Caesar salad,
• 52:33
  romaine and red oak lettuce, warm water lobster radish, herb
• 52:40
  bread crumbs and house made Caesar dressing.
• 52:44
  This one is new lobster Caesar salad.
• 52:51
  He's. Looking at it, looks good, looks
• 52:54
  good. I won't.
• 52:55
  I probably won't get that 'cause there's so many other things.
• 52:57
  I wouldn't prioritize it, but. A salad.
• 53:00
  Yeah, it's just a salad to me. But it is different to have a
• 53:04
  lot I don't I I don't think I had heard of a lobster Caesar
• 53:07
  salad before this. I agree, very creative.
• 53:11
  Yeah, all right. Peppercorn crusted strip line
• 53:16
  with This is served with grilled asparagus, potatoes au gratin
• 53:20
  and butter. Sign me up.
• 53:26
  Sign me up for that one, Yes? Yeah, and this is it.
• 53:31
  Looks so good, looks so good. Yeah, yeah, this is new over in
• 53:35
  the American Adventure at the Artist's Table.
• 53:40
  And the dessert over there is going to be a dark chocolate
• 53:43
  tart, flourless chocolate cake, whipped cream and raspberries.
• 53:47
  This is also new. Chocolate and raspberries go
• 53:52
  very well together. Yes, they do.
• 53:55
  Count me in, sign me up and that is already on my list.
• 54:00
  So good. Love it.
• 54:04
  All right, so you have the wild Berry funnel cake.
• 54:06
  So you know they sell funnel cake over in the American
• 54:08
  Adventure, and so they have a wild Berry funnel cake.
• 54:15
  This is a funnel cake sandwich with vanilla ice cream, powdered
• 54:19
  sugar topped with brown sugar, topped with brown sugar, Brandy,
• 54:23
  wild Berry compote, whipped cream and a dark chocolate
• 54:28
  sauce. Looks good I.
• 54:34
  I'm not a funnel cake guy. I'm not either.
• 54:38
  And it's only by really assumption, like I don't even
• 54:41
  know if I've ever had it before, right?
• 54:43
  It just reminds me of like an elephant ear or something like
• 54:47
  that. Like, you know, I don't know
• 54:48
  something, you know, like that or a little bit of a waffle,
• 54:51
  which I love waffles, but there's just so it just comes
• 54:55
  down to there's so many other desserts to try it.
• 54:57
  It doesn't go to the front of the list, but it does look
• 55:00
  really good. I mean, if I was over your house
• 55:02
  and you're like, oh, you know, we got this dessert, you want
• 55:05
  some? I'd be like, heck yeah, let's
• 55:06
  give that a try. I don't need funnel cake, but he
• 55:11
  thinks he's going to get some at my house.
• 55:15
  Just making an example. All right, over in Japan you've
• 55:20
  got a crisp, flaky, fish shaped chocolate flavored pastry filled
• 55:26
  with custard and served with whipped topping.
• 55:30
  Assuming that's Tayaki. You know, without even I was,
• 55:37
  I'm trying to enter something in the chat and I was guessing this
• 55:44
  was from Japan. Just looking at that.
• 55:45
  Like, what other country would would make like this chocolate
• 55:50
  dessert but stamp a fish on it. Yeah.
• 55:52
  Yeah. Yeah, there's got to be meaning
• 55:54
  to it. There's got to be some kind of.
• 55:55
  Meaning I'm sure there is. I'm sure there.
• 55:57
  Is that I just don't know, but that's strange.
• 56:01
  But looks, it looks good with custard inside.
• 56:05
  Yeah. You know, you know, I like
• 56:06
  things that are different to try for for the audience.
• 56:10
  I'm going to put that down. OK, there you go.
• 56:15
  You have to try that. You also have the sushi donut
• 56:20
  over in Japan Donut. Chase All right, this podcast is
• 56:23
  over. You know, there, I guess there
• 56:28
  are several foods that have given us PTSD here at LID.
• 56:32
  And one of those was the chocolate chip cookie with the
• 56:36
  paintbrush because it's associated with sour milk.
• 56:39
  And this was one of the very rare things that one of the
• 56:43
  members of the family took a bite and promptly turned around
• 56:46
  and spit it in the trash. It's it's it's probably great
• 56:51
  for those who like the raw fish kind of stuff on top of rice.
• 56:56
  So I'm not going to knock it, but for us it it was a no.
• 57:02
  I've tried a lot of raw tuna stuff and all that, the Hawaii
• 57:05
  booths and things like that. It's just not for me.
• 57:08
  I'm not into the pokey stuff. And so no, it's a no for me.
• 57:13
  Gotcha. I eat a little bit of it.
• 57:15
  Not not a not a ton. Yeah, here you have the Tokyo
• 57:23
  Kawai Roll, crispy shrimp tempur wrapped in multi colored sushi
• 57:28
  rice and topped with refreshing yellow yuzu sauce and a tangy
• 57:34
  plum sauce. It's pretty, I bet it's tasty,
• 57:37
  and I bet that is just under $8. There you go.
• 57:42
  We'll have to check that now. I Wagyu bun.
• 57:47
  This is also new. This is a steamed bun filled
• 57:49
  with sweet and savory minced American Wagyu beef.
• 57:55
  And it's purple. Yeah, pretty cool, right?
• 57:59
  Yeah, over in Morocco, I believe this Morocco's only a well
• 58:05
  known. That's the only item I pulled.
• 58:07
  Of course they have the the bread bowl, but you do have the
• 58:12
  Moroccan wrap. You can get chicken, lamb or
• 58:16
  falafel served with a tomato, cucumber, relish and garlic
• 58:21
  sauce which. Yeah, it it looks good.
• 58:25
  It looks good. I wouldn't mind trying it.
• 58:28
  Yeah, Miss Mill. Miss Mill says looks yummy.
• 58:31
  Can't go wrong with that tempura.
• 58:33
  I agree. Tempura is good.
• 58:35
  I do. Like which?
• 58:37
  Which rap would you get? Chicken, lamb or falafel.
• 58:45
  I'm not sure if I know what falafel is.
• 58:48
  Oh it's plant based so no. I would probably go with what
• 58:54
  was the first choice. Chicken.
• 58:57
  Second choice. Lamb.
• 59:01
  Probably the lamb. OK.
• 59:04
  Yeah. All right.
• 59:07
  So this is over at between Morocco and France.
• 59:13
  This is. Anytime I see this, it reminds
• 59:17
  me of the festival that Corey and I went to with Catherine and
• 59:27
  I was going to call him by his real name, no?
• 59:31
  Oh, crew it up. Crew it up.
• 59:34
  Thank you. Where we ordered?
• 59:39
  What are we ordered 2 and we should have really got like 4,
• 59:43
  it just wasn't. Enough see, I was telling the
• 59:46
  story the other day and because Jacob said he is totally getting
• 59:51
  this on day one, so he he loves it.
• 59:55
  And our memory was that we were all together make.
• 59:57
  We were literally making our way around the World Showcase,
• 1:00:00
  stopping at leaving, leaving no booth unturned for quite some
• 1:00:05
  time. I thought that we ordered like
• 1:00:08
  seven of these. Am I wrong?
• 1:00:09
  I just remember like I think Catherine thought one was for
• 1:00:12
  her and like she took it. So we we came up short.
• 1:00:16
  Didn't we come up short? Maybe that came up short on one.
• 1:00:21
  I know we came up. Like short.
• 1:00:22
  I was like, oh, just eat that. And then somehow I still got to
• 1:00:25
  have some. So I don't even know.
• 1:00:27
  But but yes, they're so good. They are so good.
• 1:00:32
  They're A5 out of five Mickey's here at LID.
• 1:00:36
  Amusement park pirates, good to see you.
• 1:00:40
  Are you a soup guy? I am a big time soup guy.
• 1:00:44
  I could have soup every single day of the week.
• 1:00:49
  I really could. I love soup.
• 1:00:52
  This is an interesting soup, right when you just throw a
• 1:00:54
  piece of corn in it. You have avocado chunks there
• 1:00:59
  and potato chili spice chicken. Is it guayulo?
• 1:01:08
  Guayulo and arbol chili spice chicken with creme fraiche?
• 1:01:15
  I don't know, butchered that one.
• 1:01:17
  But I don't know, it looks interesting.
• 1:01:21
  I bet it tastes pretty good. What is the red string on top?
• 1:01:28
  I don't know, I don't know. Interesting.
• 1:01:33
  OK. Yeah, yeah.
• 1:01:38
  The same booth also has passion fruit filled mango cheesecake,
• 1:01:44
  coconut, pineapple cake, dragon fruit gili and dragon fruit
• 1:01:49
  strawberry sauce. Trying to think about that
• 1:01:52
  dragon fruit. I think I've had it as like a
• 1:01:55
  juice or something, but yeah, I don't think I would get.
• 1:02:01
  I'm not in much into coconut cake, so I don't think mixing it
• 1:02:06
  with pineapple would make it any better.
• 1:02:09
  I love the idea of this. I could see myself trying it if
• 1:02:12
  we can get around to it. I just actually texted this to
• 1:02:16
  Jill because she loves passion fruit mango stuff so she will be
• 1:02:22
  very happy about that. And Tammy and it is on my list
• 1:02:26
  already. It's already.
• 1:02:27
  On Tammy Likes Coconut. Oh no, we wouldn't include her
• 1:02:31
  in this one. We would eat it.
• 1:02:33
  We would eat it in front of her. All right, here you have a
• 1:02:37
  layered Berry pina colada, smoothie, wild Berry pina colada
• 1:02:41
  and strawberry. This is non alcoholic Berry pina
• 1:02:47
  colada. Yeah, I could do that.
• 1:02:51
  Yeah, that would be fine, yeah. I'd have one.
• 1:02:53
  That would be fine. All right, we're going to head
• 1:02:58
  to France for a warm creamy Brie in a house made bowl and doesn't
• 1:03:05
  say it's, so I'm assuming it's returning.
• 1:03:11
  Warm creamy cheese with bread. How can you say no?
• 1:03:19
  No, Paul says. You lost my coconut and that was
• 1:03:22
  the first word in in the description.
• 1:03:26
  This one's a very nice long title.
• 1:03:29
  You guys can go ahead and try, but it's a crab cake, lobster
• 1:03:34
  bisque and lemon dill sour cream.
• 1:03:38
  That sounds amazing. Yeah, I need to.
• 1:03:41
  I need to put that on the list. Those.
• 1:03:44
  Are the things I get excited about that's something that's
• 1:03:47
  different? Never had it.
• 1:03:49
  Presentation is great, so I have high expectations of this one.
• 1:03:55
  OK, yeah, I would, I would say try that one another.
• 1:04:02
  The name just goes on and on and on.
• 1:04:05
  These are chocolate orange eclairs with orange cream,
• 1:04:09
  chocolate ganache, crispy hazelnut and candied oranges.
• 1:04:19
  Chocolate orange. I I think I would want to try it
• 1:04:22
  for the chocolate orange. Do I just don't know if I've
• 1:04:27
  ever had chocolate and orange? Together.
• 1:04:30
  I don't think so. I don't think so.
• 1:04:34
  I don't know. Could be, could be good.
• 1:04:38
  Yeah, it could be. Folks in chat could be good.
• 1:04:41
  Have you had chocolate orange together?
• 1:04:45
  I'm trying. I I feel like there's a candy
• 1:04:47
  that's chocolate and orange, but I don't know.
• 1:04:50
  I could just be thinking of the orange flavored Tootsie rolls,
• 1:04:55
  which are not chocolate, they're just fruit flavored.
• 1:04:58
  Right. Mom says she took French in
• 1:05:01
  school but that looks Greek Greek to her.
• 1:05:04
  But I'm bummed I couldn't get to my butt and sorry mom.
• 1:05:09
  Wild. Oh, here's a booth I'm just
• 1:05:11
  skipping wild mushroom risotto. This is has aged parmesan,
• 1:05:16
  truffle shavings and Zinfandel reduction over at Gourmet
• 1:05:21
  Landscapes Landscapes in Canada. No mushrooms for me so I would
• 1:05:26
  skip this whole booth because I know it's all mushrooms.
• 1:05:30
  Oh OK I got to review this that looks good.
• 1:05:33
  Booth on Pete's show the other night and I was like Nope the
• 1:05:36
  whole booth. Skip it.
• 1:05:39
  Oh man, Canada always brings it. Yeah, Canada always brings it.
• 1:05:44
  That looks good. The only thing that would kind
• 1:05:46
  of stop me is I hope it's a little bit bigger of a portion.
• 1:05:52
  You know, it looks small. So don't charge me like 6 bucks
• 1:05:56
  for that. That's probably a $5.
• 1:05:58
  If it's a $5 item, OK. But sometimes, sometimes it's
• 1:06:02
  too small. But I feel like Canada is
• 1:06:05
  usually pretty reasonable. You know, some people in Chad
• 1:06:09
  are saying chocolate and orange goes well together and they the
• 1:06:14
  box chocolates would have chocolate orange in them.
• 1:06:17
  So maybe that's where I saw it then.
• 1:06:19
  Yeah, Steve says anything with mushrooms is good.
• 1:06:27
  Roasted bone marrow. This is going to come with onion
• 1:06:31
  marmalade, pickled mushrooms, and petite lettuce.
• 1:06:38
  We've had this before. We have, we've decided we're
• 1:06:42
  going to skip it this year. It's it's decent.
• 1:06:45
  It really is a tiny, tiny portion.
• 1:06:47
  Really it's like the novelty of like eating out of a bone.
• 1:06:50
  That's kind of neat. So if you haven't done it before
• 1:06:53
  and you want to try it, sure. But I think we're good.
• 1:07:00
  We're good on it from here on out.
• 1:07:04
  I'd probably lie to you if, if I was making it up, I don't even
• 1:07:09
  remember what it's mushrooms, petite lettuce, marmalade,
• 1:07:15
  almost like maybe like like a brown gravy kind of taste.
• 1:07:19
  Overall, I think is what I think I got out of that.
• 1:07:23
  So it was fine. It was fine.
• 1:07:26
  You can, you can all go back and watch Festival of the Arts from
• 1:07:29
  last year or the year before when we did try it and get our
• 1:07:34
  actual review, but we didn't poo poo it.
• 1:07:37
  It was pretty good. But I think I asked Jacob like,
• 1:07:40
  are you, are you wanting that again?
• 1:07:42
  He's like, Nah, I think I'm good.
• 1:07:44
  So guess it wasn't good enough to make sure we we we get it
• 1:07:49
  again. DS says he would rather have a
• 1:07:52
  Turkey leg. Now I have to think about that.
• 1:07:58
  Here's a beet tartar, golden beet, egg yolk, mustard
• 1:08:03
  vinaigrette, egg yolk, mustard vinaigrette, pickled mustard
• 1:08:07
  seeds, pickled mushrooms, spice, pistachios and feta.
• 1:08:12
  No, why feta isn't snow over a Canva?
• 1:08:20
  You know, they listen. They served beets last year and
• 1:08:28
  we got beets at the Canada booth as we made our way around
• 1:08:32
  towards the devouring of the empanadas.
• 1:08:38
  But it was totally different. It was nothing like this.
• 1:08:41
  Yeah. It was nothing like this at all.
• 1:08:44
  Spiced pistachios? That's very different.
• 1:08:48
  I didn't even know this was like a Canadian thing.
• 1:08:51
  Pickled mushrooms. OK, this is odd enough for me to
• 1:08:56
  want to try it. OK.
• 1:09:00
  Put it on the list. Sign me up.
• 1:09:02
  It is on the list. All right, so over at Fictional
• 1:09:09
  Victuals, which is near Disney Traders, you have 3 chapters.
• 1:09:15
  Chapter 1 is beach oysters, grilled oysters, mustard seed,
• 1:09:19
  peppercorn Sauvignon. So I said that like the wine and
• 1:09:26
  creamed spinach and this is a new item.
• 1:09:30
  Oh, I don't know if I'm an well, no, I mean, we had oyster.
• 1:09:37
  The first time we ever had oysters was at a lay low in
• 1:09:40
  Hawaii at Aulani and it was good.
• 1:09:45
  Jacob and I as as a father and son tried them for the first
• 1:09:49
  time and I think we liked them. I'm not sure how expensive this
• 1:09:54
  would be being oysters. What do you think?
• 1:09:56
  Is this like a 999 kind of item? I would say probably, probably,
• 1:10:02
  probably about that. OK, I'm going to put it on the
• 1:10:05
  list just in case we decide to do that all.
• 1:10:10
  Right, chapter 2 is going to be Plate of Impossible Bites,
• 1:10:15
  Roasted Turkey breast, onion and Bacon custard tart, Jerry cherry
• 1:10:20
  gel, brown butter toast, milk foam and pineapple toffee
• 1:10:26
  butter. Sounds interesting.
• 1:10:31
  Yeah. I kind of kind of count myself
• 1:10:33
  out on a lot of impossible stuff now.
• 1:10:36
  I'd rather have real meat, but. It says roasted Turkey breasts.
• 1:10:42
  Oh, Susie Q said your pronunciation was on point for
• 1:10:45
  the savion. Oh.
• 1:10:48
  Gold Star for me chapter 3 is going to be a tea treat which is
• 1:10:55
  Twinnings Earl grey tea treat, chocolate Pata creme lemon,
• 1:11:00
  Madeline rose, rose and Raspberry jam and a tea biscuit
• 1:11:07
  crumble. That is chapter 3.
• 1:11:13
  Interesting. Presentation is pretty neat.
• 1:11:16
  Yes, it is. If you're watching and having a
• 1:11:18
  good time here, everyone make sure you subscribe.
• 1:11:21
  If you haven't done that, we are live in the Parks Wednesdays and
• 1:11:25
  Saturdays podcast on Tuesday nights.
• 1:11:28
  And yeah, definitely hit the like button right now so YouTube
• 1:11:32
  can share it out to more people. I'm sorry, you're saying?
• 1:11:36
  It's one of the things that I love about this festival is, you
• 1:11:40
  know, you don't have, like you said, you know, food and wine,
• 1:11:43
  obviously huge menu, you have a smaller menu, but you have them
• 1:11:49
  presented in a very artistic way.
• 1:11:52
  So I kind of like that. All right, you have a sparkling
• 1:11:56
  spectacle Gateau, I believe over at Deco Delights near, which is
• 1:12:02
  near port of entry. I think that description is
• 1:12:08
  incorrect, so we'll go back and I'll go back and look that up.
• 1:12:13
  But that's the same description from the last item.
• 1:12:17
  Oh, is it? Yeah, I can.
• 1:12:20
  I can bring that up for you quick.
• 1:12:21
  Bring that one. Yeah, the sparkling.
• 1:12:23
  Yeah, it's a, it's a, it's a vanilla bean mousse with a
• 1:12:25
  golden caramel center and apricot jam on a hazelnut
• 1:12:30
  cookie. So yeah, it's on my list already
• 1:12:36
  without a without a photo. Now that I see the photo, I'm
• 1:12:40
  even more inclined to go ahead and do that.
• 1:12:42
  And I'll give credit to Samantha Lowe.
• 1:12:45
  She just texted me and said that those oysters will be 799.
• 1:12:49
  Thank you, Sam. So Sam's my right hand girl when
• 1:12:55
  we're live, and when we're not live, Sam takes care of me.
• 1:12:59
  Love it. You're going to skip this booth,
• 1:13:04
  right? Steph's joy in the journey says
• 1:13:08
  you can eat the flowers it always feels so wrong to eat the
• 1:13:10
  flowers, but always so right so it's fun I.
• 1:13:13
  Have done that. I have done that.
• 1:13:16
  It is it is been decided for Shirley and everyone that you
• 1:13:20
  know Jacob would run, not walk to this booth on Saturdays.
• 1:13:24
  Love the new can. Pretty cool.
• 1:13:27
  And we're going to skip the plain grilled cheese one and
• 1:13:30
  we're going right to this one. The I don't know how to say that
• 1:13:35
  Croque Monsieur inspired grilled cheese with Black Forest ham.
• 1:13:40
  I can never say the cheese cheese word either.
• 1:13:42
  And I know Sharon always tries to girier girier.
• 1:13:47
  Girier, Gurier. OK, girier and bechamel sauce
• 1:13:53
  served with tomato soup. It looks fantastic.
• 1:13:56
  We will each get 1 and I hope they serve it on that slab of
• 1:14:01
  stone. It's that same slab of stone
• 1:14:06
  that they served that they showed for the last preview we
• 1:14:09
  did. Yeah, they just keep.
• 1:14:12
  Passing it around. And so Pop Eats is over at the
• 1:14:17
  walkway between World Showcase and the Imagination Pavilion.
• 1:14:22
  Paul Ingle has has enjoyed that too, and he doesn't normally
• 1:14:24
  have tomato soup. And a tomato soup is nice.
• 1:14:27
  It's not can I say it's not, can you say a soup's not watery?
• 1:14:30
  It's it's creamy. There's a creamy texture to it.
• 1:14:34
  So it's not just like water. It's so good.
• 1:14:37
  And it's probably the one thing, if not other things that we'll
• 1:14:41
  probably get, we will get every time on a Saturdays because
• 1:14:46
  Jacob loves it. He knew it was coming out on the
• 1:14:48
  menu before the menu was revealed.
• 1:14:51
  He just remembers when it comes out, you know, over at Pop Eats.
• 1:14:54
  So definitely. So across the walkway from Poppy
• 1:15:02
  to you have swirled showcase. There you're going to have this
• 1:15:05
  imagination cone, pink vanilla soft serve and a lavender cone,
• 1:15:09
  sparks of imagination and white chocolate figment wings.
• 1:15:13
  So it's kind of goes along with the cake that we saw earlier.
• 1:15:18
  Yeah, yeah. I will skip that because I'll be
• 1:15:22
  ordering something else from that very same booth.
• 1:15:25
  So again, over at 12 showcase, you have a candy trio flight,
• 1:15:31
  Dole Whip, strawberry with Starburst minis, which by the
• 1:15:36
  way, I didn't think I would like, I did not think I would
• 1:15:39
  like Starburst minis because it they're just they're #1 they're
• 1:15:43
  smaller and they're unwrapped. I'm like this just feels weird
• 1:15:48
  eating Starburst that way but they're actually.
• 1:15:50
  Really. Do you like the act of
• 1:15:52
  unwrapping them? I just I so I have a ratio
• 1:15:58
  thing. Like for example regular Reese's
• 1:16:01
  peanut butter cups are my favorite.
• 1:16:03
  I do not like mini Reese's because the peanut butter to
• 1:16:09
  chocolate ratio is off from what a regular Reese's peanut butter
• 1:16:14
  cup is. Did we discuss this before?
• 1:16:17
  Like because that's my total take on Reese's Cups.
• 1:16:21
  Is it the ratio? Yeah, it's the ratio.
• 1:16:24
  Like I need AI need a bigger. The bigger the Reese cup, the
• 1:16:28
  better because you get it. The ratio of chocolate to peanut
• 1:16:31
  butter is much larger towards the peanut butter, which is what
• 1:16:34
  you want. Because I feel like it's not the
• 1:16:37
  greatest chocolate when you when you get the Reese cup, it's more
• 1:16:40
  about just the combination of the chocolate and the peanut
• 1:16:42
  butter. But there's no ratio really with
• 1:16:46
  the Starburst. It's just tiny Starbursts.
• 1:16:49
  Yeah. It's just, it's just smaller.
• 1:16:51
  But I also think, yes, I am very particular Miss Mel with.
• 1:16:57
  My would you rather have a handful of pistachios in one
• 1:17:00
  hand that you have to open them or if I handed you 5 pistachios
• 1:17:05
  already opened? Pistachios.
• 1:17:08
  I don't need pistachios, so I don't want to either, let's say.
• 1:17:10
  That you did. Let's say that you did.
• 1:17:15
  Oh, I would probably have them already open, yeah.
• 1:17:19
  OK, so that's like the Starbursts.
• 1:17:21
  They're already open. Yeah, I don't know.
• 1:17:26
  Anyway, you also have a Dole Whip lemon with Skittles popped
• 1:17:32
  original freeze dried candy, and you have a lime Dole Whip with
• 1:17:36
  chili lime seasoning and Lifesaver gummies.
• 1:17:40
  You had this before, right? And didn't like it.
• 1:17:45
  Oh, no, we had it and we, I think we loved it.
• 1:17:50
  Yeah. It listen, I had to clean up all
• 1:17:52
  of them because the girls and Jacob didn't finish them.
• 1:17:56
  So I had to clean them all up. And I think that's when J Dubs
• 1:17:59
  came over and, and was visiting and we swapped popcorn buckets
• 1:18:03
  that day. Tammy was saying, and I think
• 1:18:06
  she had something too. I mean, so we had we had several
• 1:18:09
  of us there trying to finish these off.
• 1:18:11
  They're not huge, but you know, it becomes a lot if you've got
• 1:18:15
  three of them. And we really had a lot of fun
• 1:18:17
  building these. So this is a great thing for
• 1:18:20
  your to bring your kids to, to do and build.
• 1:18:24
  I mean, what kid doesn't like to play with food?
• 1:18:26
  It was fun to decide, you know, we, we actually would stand
• 1:18:30
  there and go, OK, we've got the, the Dole Whip lime.
• 1:18:35
  What would go good with that? I don't know.
• 1:18:36
  Let's try some of these starbursts and we'll put those
• 1:18:38
  on it. Let's give that a shot.
• 1:18:40
  It would, we, would we? It was fun to mix, mix and match
• 1:18:42
  and, and, and try the stuff it, it's a fun little flight, but
• 1:18:47
  they don't show there. It does come on a tray and all
• 1:18:51
  the candies are actually sitting beside or in front of the
• 1:18:55
  containers, the cups. So it doesn't come like that for
• 1:18:59
  you already. You get to build them so you so
• 1:19:02
  you can mix and match and do that, that kind of thing.
• 1:19:05
  So that's a lot of fun. We'll, we'll get it again.
• 1:19:08
  Yeah, that does add something to it.
• 1:19:09
  I thought it came. I thought it was served that
• 1:19:11
  way. As you see it in the picture,
• 1:19:13
  you get to build it and kind of mix and match stuff, then yeah,
• 1:19:16
  that that adds a little bit to it.
• 1:19:19
  Now you know what, I should probably just say we could show
• 1:19:23
  up if we try this on Saturdays, that it comes this way.
• 1:19:27
  Like they may have decided this is the way we're going to do it
• 1:19:30
  this year. But last year at least you could
• 1:19:32
  mix and match and do whatever you wanted.
• 1:19:34
  The toppings were not included on it when you got it.
• 1:19:38
  Got it. Got it.
• 1:19:39
  Yes, Miss Mel, You can. You can choose your own
• 1:19:41
  adventure. You want to put chili lime with
• 1:19:45
  strawberry? Go for it.
• 1:19:47
  Yeah, liquid nitrogen mini cake pop.
• 1:19:52
  Cake pop. This is cotton candy sponge
• 1:19:55
  cake, white chocolate ganache and colorful chocolate splats.
• 1:19:59
  This is new and Corey's not going anywhere near it, I'm
• 1:20:02
  sure. Nope, never listen.
• 1:20:06
  This is located right across from.
• 1:20:08
  You can almost predict the live stream, everybody.
• 1:20:10
  This is located right across from Pop Eats that has the
• 1:20:13
  wonderful grilled cheese and tomato soup.
• 1:20:16
  We just have to go over here for the dessert and we will be
• 1:20:20
  getting this every year. I don't know if Disney yet has
• 1:20:24
  repeated anything. They keep coming up with a
• 1:20:29
  different liquid Nitro dessert. They may have repeated one, one
• 1:20:35
  time maybe, but I wouldn't be surprised if if everything's
• 1:20:38
  been original to this point. And this one again looks great.
• 1:20:41
  It's fun to show the audience how they make it.
• 1:20:44
  It's fun to see the Nitro steam coming off the dessert, but we,
• 1:20:49
  as we learned last last time, be very careful with the bows.
• 1:20:52
  They do fall off so. Oh yeah, if.
• 1:20:54
  You want to be a if you want to be a park pro, make sure you
• 1:20:56
  maybe you want to just break that that that bow off and eat
• 1:21:01
  it separately. Chef loves the Nitro treats too.
• 1:21:07
  Shelly says no Hummingbird cake this year.
• 1:21:11
  Maybe we'll have it at Flower and Garden.
• 1:21:13
  Doesn't seem like it should go with Flower and Garden
• 1:21:15
  Hummingbird cake. All right, you've got over at
• 1:21:22
  Craftsman's Courtyard, which is again over in that same area,
• 1:21:27
  Walk away between World Showcase and Imagination Pavilion.
• 1:21:30
  Beef Wellington Inspired Croissant Supreme Cream Spinach
• 1:21:37
  Croissant Pinwheel Mushroom Mushroom Gorgonola Ragu Mustard
• 1:21:45
  Grilled Flank steak. See how I would love the steak,
• 1:21:47
  but not the I don't know that I would buy it just for the steak.
• 1:21:53
  Paul Ingle would like a dark chocolate version of the
• 1:21:57
  previous item Walkway between World Showcase in the
• 1:22:04
  Imagination Pavilion. OK, trying to think exactly
• 1:22:10
  where that one would be. Imagination Pavilion.
• 1:22:17
  Oh, that's probably leading to Pop Eats.
• 1:22:19
  Yeah, it looks. It looks so good.
• 1:22:22
  Yeah, it looks so good. Might have to pay attention to
• 1:22:25
  that. One, that's a good croissant
• 1:22:27
  too. Yeah, let me see if it's already
• 1:22:30
  been added to my favorites list and it has.
• 1:22:36
  Access the green tomato grilled cheese Gone.
• 1:22:39
  I'm going to say yes, maybe. Yeah, and that is protip
• 1:22:46
  1132026. Keep the bow before it falls
• 1:22:50
  off. Yes.
• 1:22:54
  Oh yeah, the green tomato grilled cheese is gone.
• 1:22:57
  Yes, it is. Wow, look at that.
• 1:23:01
  That's a whole bowl full of mussels right there.
• 1:23:03
  Yeah, PEI mussels, sauteed tomatoes, garlic and fresh
• 1:23:08
  herbs. No, I'm good.
• 1:23:17
  And then you also have over at the Sunshine Seasons, which is
• 1:23:21
  in the Land Pavilion, you've got the architecture of drip
• 1:23:25
  blueberry flavored Gelato topped with scoops of banana and Berry
• 1:23:31
  whipped cream. I've never had banana whipped
• 1:23:34
  cream, a waffle cone and sprinkles.
• 1:23:39
  And this is new. It looks interesting, doesn't
• 1:23:44
  it? They always have.
• 1:23:46
  Isn't that where they always have drinks?
• 1:23:50
  Or do they also have like a snack for?
• 1:23:53
  The yeah, yeah, there's, there's always a drink.
• 1:23:55
  There's always a drink. Definitely Look at that nice
• 1:24:00
  thick straw blueberry flavored Gelato.
• 1:24:03
  That's a lot of Gelato there. That is, it's almost like a
• 1:24:07
  milkshake, right? Maybe a milkshake consistency
• 1:24:11
  scoops of banana Berry whipped cream.
• 1:24:13
  This all sounds too good to pass up.
• 1:24:16
  This might be something to try. Go, Sauron.
• 1:24:21
  Come right out. Get your Gelato.
• 1:24:23
  Yeah, the architecture of Drip. Joffrey's also gets in on the
• 1:24:28
  action. They're going to have an
• 1:24:30
  espresso with choice of milk and vanilla syrup, topped with
• 1:24:34
  lavender, whipped cream and Skittles.
• 1:24:36
  Popped. I'm telling you these these
• 1:24:38
  popped are all over the place. They're all the rage.
• 1:24:41
  All the Rage and they also have spirited versions available with
• 1:24:45
  Bailey's Irish Cream liqueur. That is a new item and that's
• 1:24:51
  going to be at the Geoffrey Joffrey's locations throughout
• 1:24:55
  the park. So take us back.
• 1:25:02
  What's your what's your got to get it on day one?
• 1:25:07
  OK, our got to get it on day one.
• 1:25:11
  I would say the deconstructed BLT in the Key Lime Pie.
• 1:25:18
  I don't know about the deconstructed BLT.
• 1:25:20
  That's possible, but I'll say what I feel definite about and
• 1:25:22
  it seems like it's a lot of desserts.
• 1:25:25
  Deconstructed Key Lime Pie. I would put that one down.
• 1:25:28
  I would go with the let's see. The Black Forest cake is going
• 1:25:37
  to be a must. The grilled cheese and tomato
• 1:25:41
  soup is going to be a must. The Nitro pop will be a must.
• 1:25:47
  I would probably put it with those now.
• 1:25:50
  Oh, in the empanada is going to be a must.
• 1:25:55
  So if we can get all of those in, if we can get all of those
• 1:25:59
  in, a lot of those are are favorites of ours.
• 1:26:02
  And then we'll see if there's if we want anything else.
• 1:26:06
  And if not, we'll return and get those other things.
• 1:26:09
  But those are, I think, our day one things for sure.
• 1:26:13
  Love it all right, chat and those watching afterwards, let
• 1:26:17
  us know in the comments. Let us know and chat right now.
• 1:26:20
  What would be your day one got to have it there one that sticks
• 1:26:24
  out. You don't care how long the line
• 1:26:26
  is you're going to get it. Let us let us know.
• 1:26:31
  All this was pulled from Disney Parks blog, the official Disney
• 1:26:36
  site. And so you'll also we didn't go
• 1:26:40
  into the beverages. So there's plenty of beers and
• 1:26:45
  IPA's and wines and drinks in that in the festival as well.
• 1:26:51
  We tend to skip over that because we like digging into the
• 1:26:53
  food and the entertainment. So yeah, I think, I think for me
• 1:27:00
  the empanada would be day one, maybe the Beef Wellington.
• 1:27:07
  It's quite a quite a bit, quite a bit.
• 1:27:12
  There really is lots of unique things.
• 1:27:14
  Bone broth and collagen soup is not on the menu.
• 1:27:17
  Not on the menu, I do not think so It'll be a BYLB.
• 1:27:21
  Bring your own. Bring your own broth.
• 1:27:25
  Bring your own broth, ma'am. What's in this?
• 1:27:29
  What's in this container here? Oh, it's a bone broth.
• 1:27:33
  Yeah. Got to watch from the beginning
• 1:27:38
  because got here late. No problem, JW.
• 1:27:40
  Yeah, go back and watch the beginning.
• 1:27:43
  You'll be able to tell when we start the food because Corey
• 1:27:46
  starts drooling right there, so no worries.
• 1:27:48
  I know, you know, I came to this thing on a full, on an empty
• 1:27:51
  stomach. Now I'm going to go devour the
• 1:27:54
  kitchen. Steph's joy in the journey says
• 1:27:57
  chocolate mousse would be on my list is number one.
• 1:28:00
  That's Tammy's number one, Yeah. Is that the Steph?
• 1:28:04
  Is that the it's so hard for me to call her Steph.
• 1:28:09
  I've always seen her name is Stephanie the Enchanted Rose or
• 1:28:16
  the one in Germany? I'm assuming the one in Germany
• 1:28:20
  that's going to be that's going to be 1 I get.
• 1:28:23
  Maybe I'll get it and go watch Luminous right after.
• 1:28:27
  There you go. Just to keep.
• 1:28:29
  That's going to be on Friday, right?
• 1:28:32
  Am I going Friday? That Friday?
• 1:28:35
  Is that what I'm doing? Yeah.
• 1:28:38
  What? Are you doing?
• 1:28:38
  It's not this weekend. It's not this.
• 1:28:40
  Weekend. Next weekend, yeah.
• 1:28:42
  Got it. I think that was the plan I
• 1:28:45
  might try. And yeah, yeah, Friday.
• 1:28:47
  Thursday when I get in, I get in in enough time I might go see
• 1:28:50
  Yeehaw Bob. Then Friday is Epcot, Saturday
• 1:28:55
  morning I'm going to go to Magic, and then Saturday
• 1:29:00
  afternoon meet you guys at Hollywood.
• 1:29:05
  We're done in Hollywood. Yeah, OK.
• 1:29:07
  Yes, yes, yes, yes. In chat, Theo says.
• 1:29:11
  How's the popcorn going? So we came up with a new hack
• 1:29:17
  that I don't think anybody's done before.
• 1:29:20
  It even caused the cast members in the in the confectionery the
• 1:29:24
  other night to huddle up and talk about it.
• 1:29:28
  And what we decided was my brain that can never decide on one
• 1:29:33
  single thing. I decided, why couldn't we
• 1:29:37
  combine the Valentine sweetheart mix and Starlight together?
• 1:29:44
  And the cast member came over and she said, you know, we were
• 1:29:47
  just talking about this and we think that this is a really cool
• 1:29:50
  idea. So what I had her do was I had
• 1:29:53
  her do Starlight first all the layers like she would halfway
• 1:29:58
  and then with the white chocolate and then the
• 1:30:01
  sweetheart mix is the strawberry popcorn and the marshmallows and
• 1:30:06
  chocolate, dark chocolate. And it worked out very well.
• 1:30:10
  I broke it up. I put it in a container and I
• 1:30:13
  was eating some and you can kind of look through it and if you
• 1:30:15
  want a few bites of Valentine mix, you can have that.
• 1:30:17
  And if you want a little Starlight, you can grab that.
• 1:30:20
  And those two together aren't bad at all, aren't bad either.
• 1:30:24
  So it is something that I will definitely do again.
• 1:30:27
  So if you can't decide between two specialty popcorns,
• 1:30:30
  everyone, you can have them do half and half.
• 1:30:34
  Now she asked if I want it all mixed together.
• 1:30:36
  I said no, I want them separate so I can have a little bit of
• 1:30:39
  the choice when I'm eating it, like tonight.
• 1:30:41
  If I want to sit down tonight and I feel like Starlight and
• 1:30:43
  not so much the strawberry, I'll pick through it and I'll eat the
• 1:30:46
  Starlight. So it went very well.
• 1:30:49
  Nice. And the strawberry is strawberry
• 1:30:52
  popcorn And what what's the mix with it?
• 1:30:55
  Did you say marshmallows? Pink and red M&M's, marshmallows
• 1:30:59
  and dark chocolate I believe. OK, yeah, that's good combo.
• 1:31:06
  Not that I would eat strawberry popcorn, but.
• 1:31:10
  Yeah. So right now in our airtight
• 1:31:12
  containers, we have some LW left.
• 1:31:15
  I think we threw away the Halloween.
• 1:31:16
  There was a little bit of Halloween left, we've got the
• 1:31:19
  combination strawberry and Starlight and we have plenty of
• 1:31:24
  Christmas left. I may not be bringing any
• 1:31:31
  popcorn home this trip, this next trip.
• 1:31:34
  Why? So I'm not taking a carry on or
• 1:31:41
  checked luggage this time. So I'm just taking my backpack.
• 1:31:46
  Well, it's a new I'm getting a new backpack that'll be just the
• 1:31:50
  size of the personal item that you can.
• 1:31:54
  Take on OK well pro tip 13 O2 get the popcorn on day one and
• 1:32:01
  just enjoy it at the end of the night and eat it and finish it,
• 1:32:05
  you know, on your last night there.
• 1:32:09
  On the three on a three day trip, he wants me to eat that
• 1:32:12
  whole popcorn. I'm not Corey.
• 1:32:16
  No, I there were times when I would do that when when we first
• 1:32:20
  got the popcorn. Oh yeah, I devoured that thing.
• 1:32:23
  You'd see me sitting at because we had the verbal that time and
• 1:32:25
  I just sit at the kitchen counter just eating the whole
• 1:32:29
  thing. It's like, oh, this way too
• 1:32:31
  good, way too good. So tomorrow living in this is at
• 1:32:39
  Magic Kingdom. We are at Magic Kingdom.
• 1:32:43
  Magic Kingdom closes at 9:00 PM Eastern Time.
• 1:32:45
  Yay. But we worked with it last last
• 1:32:49
  time we still, we still brought the stream into the 10 O clock
• 1:32:53
  hour. So we'll definitely do that and
• 1:32:58
  we'll have some fun. We'll take what the park gives
• 1:32:59
  us. We'll do Starlight at 7:45.
• 1:33:02
  Kind of promised the audience on Saturdays that I would make my
• 1:33:05
  way on the Main Street since we haven't done Main St. in a
• 1:33:07
  while. So I think it would be pretty
• 1:33:11
  easy, right, to make my way over there Well before Aga cuz it's
• 1:33:16
  at 9 right? It's at 9:00.
• 1:33:18
  So that actually closes out the night right there.
• 1:33:22
  So maybe we'll do something like finish it.
• 1:33:25
  I'll step to the side. People can kind of people watch
• 1:33:27
  people leaving a little bit and then we'll dip into the Emporium
• 1:33:30
  a little bit and quickly look at some merch and then we'll we'll
• 1:33:35
  be on our way. And I finally did on Main
• 1:33:38
  Street. We hacked Hacked is my new my
• 1:33:41
  favorite new word lately, even though it's not new, but I'm
• 1:33:44
  coming up a lot of hacks for different things.
• 1:33:46
  So we tried a different mixture to take out like 300 plus
• 1:33:52
  calories out of the iced high Chai tea latte and it was good.
• 1:33:57
  It was really good. So I was happy about that.
• 1:34:01
  That was good. It was good stuff.
• 1:34:02
  So we did that on Saturdays too. I don't think I won't get
• 1:34:06
  anything tomorrow, but next time maybe we'll try another one.
• 1:34:11
  They have the pistachio one out now, so we'll have to grab one
• 1:34:14
  of those. Maybe next time we're over
• 1:34:15
  there. Next time we're back on The
• 1:34:17
  Saturdays. So we're at Epcot this weekend
• 1:34:21
  live and Tomorrow Night Live at Magic, Epcot Festival of the
• 1:34:26
  Arts on Saturdays. And then I don't know where
• 1:34:29
  we'll be next Wednesday. We'll have to decide because the
• 1:34:33
  following we're at Hollywood, right?
• 1:34:36
  So could be Magic again, we'll see.
• 1:34:39
  We like to mix it up most of the time, but we are doing like an
• 1:34:42
  unprecedented 3 magics in a row. This will make 3 magics in a row
• 1:34:47
  tomorrow. On Wednesdays.
• 1:34:50
  Yeah, no on. Saturday, yeah.
• 1:34:52
  Saturday, yeah, yeah, yeah. That's different.
• 1:34:56
  It's different. It's different.
• 1:34:58
  Just just worked out that way. Yeah, yeah.
• 1:35:01
  But that's all right. That's all right.
• 1:35:02
  So what? What?
• 1:35:04
  What I try to do is if we have an early closing at Magic, I
• 1:35:09
  tend to make the post show a little bit longer, yeah.
• 1:35:12
  OK, great, I appreciate that. That's awesome.
• 1:35:15
  Love it when you all hang around and interact with each other.
• 1:35:18
  I usually keep it on on the way home, so it's it's nice
• 1:35:20
  entertainment for me. Enjoying that with all of you.
• 1:35:23
  Miss Mel's asking how the Starlight Valentine Valentine's
• 1:35:25
  Day popcorn mix came out. I just explained it, but it was
• 1:35:30
  great. It was really great and we'll do
• 1:35:32
  it again. It was nice to pick through that
• 1:35:34
  and eat what you wanted to eat whenever you want to.
• 1:35:36
  So it's good stuff. Yeah.
• 1:35:40
  Yeah, Steve loves his popcorn too.
• 1:35:42
  It doesn't usually make it home to North Carolina.
• 1:35:45
  We're talking like 3 containers worth.
• 1:35:50
  I appreciated the longer post show.
• 1:35:51
  Well, thank you, Miss Mill. That is very nice.
• 1:35:54
  We appreciate Miss Mill. I don't know what next week's
• 1:35:59
  this pod topic is, but we'll be here.
• 1:36:03
  I got a couple. We'll be here.
• 1:36:04
  I'm working on. OK, we'll be here and we're glad
• 1:36:08
  that all of you. Had done this that my friend
• 1:36:10
  that goes on all the cruises, the Disney cruises.
• 1:36:13
  He is currently on the Allure of the Seas.
• 1:36:16
  Oh, OK. We've been on that one.
• 1:36:18
  The only one we've been on. Absolutely loved it.
• 1:36:22
  So loved that ship. Yeah.
• 1:36:25
  All right, very cool. Oh, she said.
• 1:36:27
  She stepped out of her room. No problem.
• 1:36:30
  Go back and and watch. All right folks, so we will see
• 1:36:35
  you tomorrow at Magic. Tomorrow night on tomorrow
• 1:36:40
  night, probably 6:45 Eastern Time, but I always try to get
• 1:36:43
  there sooner. But it's a busy day tomorrow.
• 1:36:45
  So we'll get started as soon as we can and have a lot of fun
• 1:36:48
  with all of you. We appreciate you all watching
• 1:36:50
  us live. We all appreciate you any any
• 1:36:53
  way you all listen and or watch on Spotify, iHeartRadio, Apple
• 1:36:59
  Music, as well as Amazon, so in the YouTube Music app, all
• 1:37:05
  that's good stuff. So we appreciate that so much.
• 1:37:07
  Thanks for hanging out with us tonight live and we good.
• 1:37:12
  Yeah, I was just going to mention if you're watching live,
• 1:37:15
  I'm going to send you over to Pete Mcdevitt who is live at the
• 1:37:19
  Clubhouse Crew and they are playing Never Have I Ever Disney
• 1:37:23
  edition, so. Fun, give him a little raid and
• 1:37:27
  let him know that we sent you and tell him go Patriots.
• 1:37:36
  I have this thing with Pete now because he his his team took my
• 1:37:39
  Pete Alonzo first base from the Mets.
• 1:37:42
  Oh no, Oh no. And the Red Sox did nothing.
• 1:37:45
  I. Know All right, it's still
• 1:37:48
  early. Maybe you got something going
• 1:37:50
  on? I know.
• 1:37:51
  Let's hope so. All right, everyone, thank you
• 1:37:54
  for joining us. Always fun to do festival
• 1:37:57
  previews. We'll be back with something new
• 1:38:00
  and fresh and good next week. And so for now we're just a
• 1:38:03
  couple of Bros talking Disney. Good night everyone.
• 1:38:07
  Good night everyone.