Latest / DIZPod | For the Disney Parks Fans / EPCOT Flower & Garden Festival Preview 🌼 Topiaries, Food Booths & Must-See Highlights

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EPCOT Flower & Garden Festival Preview 🌼 Topiaries, Food Booths & Must-See Highlights · DIZPod | For the Disney Parks Fans

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  You are now listening to a member of the Disney Podcast
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  Family. Head over to Disney Podcast
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  Family on Instagram to see all the latest posts for this show
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  and links to other great Disney podcasts.
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  Hello and welcome on this March 3rd Lawrence already March 3rd
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  of 2026, the year of the Disney. I don't know, I like, I like to
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  make something up. So hey, I mean, we're here
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  already. It's it's March.
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  It's crazy. Like just the other day it was
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  February and that's like how it works, right?
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  But what's weird about it is the last written day for me was
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  Friday and it was like February 27th and then all of a sudden
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  you know, I'm doing patient notes today and I'm like, it's
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  March 3rd already. Someone asked about Big Thunder.
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  They were like, is Big Thunder, you know any, any idea on Big
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  Thunder? I'm going to be there in 25
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  days. And I was like, oh, sorry, not
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  going to happen in 25 days. I said all they said was spring
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  and I was like, wow, Spring is like literally right around the
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  corner. We're a couple weeks from from
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  spring, but not not Big Thunder, sorry.
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  Let's break this. Let's break this down for a
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  little bit. Where we have seen a lot of
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  we've, we've been saying goodbye.
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  I said to Jill the other night, you know, we, we, we've just
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  been saying goodbye to a lot of attractions lately.
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  It's it's like second nature lately, but it's also
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  encouraging and exciting because it's opening the doors for as,
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  for as many things we're saying goodbye to you, we'll be saying
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  hello to others, which will be even more exciting.
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  But let's think about this when this has happened a few Times
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  Now. So Disney, you know, people ask
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  do you think something will be open?
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  There's things in the past recently, right where Disney
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  will announce it. Then I feel like it's like a 30
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  day window or so, right? Maybe 2530 day window before it
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  it opens for good because you've got the announcement and anybody
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  can correct me if I'm wrong. It just seems like you get the
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  announcement from Disney that an attraction is opening soon and
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  then you kind of get you get cast member previews.
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  Yep. Then you get annual pass holder
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  previews and then it opens. And that to me seems like that's
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  a two week, two week, few days process.
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  So I feel like, you know, whatever day someone asks you
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  when we hear nothing, you're probably looking at April at
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  this point. Yeah.
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  And I know this, yeah. Because we haven't seen a lot of
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  train testing going on. They're still scaffolding up for
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  Big Thunder. So I think we are in for a late
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  spring. And Jim and Chad said it, and
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  I've been saying this for a while.
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  In fact, in my post today, I said the same thing.
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  Spring could be June 21st and they'd be like we made spring,
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  told you it was going to be spring, and meanwhile it's June
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  21st. Right, right, yeah, that can
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  happen. So I think we're, you know,
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  roughly a 30 day window from today away from it.
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  And then tomorrow it will be a 30 day window away from it.
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  And, and I'll, I'll have you know, I may not sure, but I may
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  have a word on that before Disney makes the announcement
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  because cast members do get emails about this stuff, I think
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  before the news breaks. If I can't break the news yet, I
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  won't, but I'll get an inside word on that and I'll let you
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  know when that happens and we'll have a cast member preview for
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  you all when when that comes forth.
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  So and there's been already some retractions from original plans,
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  I believe on it, right? Are we just going to end up with
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  a new track and nothing different?
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  I mean, the lighting, I think it's going to be different when
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  you first enter the, I call it the bat cave, but I don't think
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  we're getting the bomb right, the dynamite.
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  No, we we're getting it has, yeah, we're getting the effects.
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  OK, I hope so. I don't know why I thought like
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  there was maybe some kind of report a few weeks ago where
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  they might be stepping back from original announcement plans
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  100%, but I could be making that up.
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  Always fall back to you. We're getting the effects on the
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  new Smooth as Glass as TPG says track.
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  That's going to be pretty cool to have a brand new track.
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  I've seen, I've seen that track up close and personal and that
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  baby looks some smooth. It looks really smooth.
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  I'm glad they went ahead and put the new track in.
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  So we said goodbye on Saturdays ourselves and then others said
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  goodbye to Rock and roller coaster on Sunday.
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  And my thought is this. The turnover for Muppets is
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  going to be so fast. I say you heard it here first.
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  I think you did. If you heard here somewhere
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  else, somewhere else, let me know.
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  They there's problems with that attraction and it shuts down for
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  months on end. And so Jacob and I were talking
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  about this the other day and they need to go ahead.
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  It's the brakes. The brakes are an issue on that,
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  on that attraction. It's very hard on brakes, so
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  that has to shut down, you know, you know how Rock'n'roll a
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  coaster shuts down for what seems like a couple months,
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  right? That's all break work mostly.
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  So we're thinking if they don't want Muppets to open this summer
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  and then close in like November, then they they really should try
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  to get those breaks done too, so that maybe we can get a longer
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  stretch before it goes down for refurbishment.
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  Because what will the backlash be if that goes down in November
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  or December after just opening in August or July?
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  So I think a couple things can happen at at the same time,
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  right? So if they do need to do the
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  brakes, they can do that at the same time that they're doing the
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  set inside. Whatever they're doing to it, we
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  don't know. Hopefully they're doing
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  something to it that would be cool there's.
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  Rumors that they might do not do anything on the inside.
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  I mean that would be. Wrong.
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  I don't believe it. I looked at your ride the other
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  night and thought, what do they have to change?
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  Nothing inside the actual ride. There's nothing in it that has
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  to change. I have one great idea that just
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  came to me, and you know how that's how the best ideas come
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  to me? That's right.
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  What about you keep the Hollywood sign?
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  You should do that. What if you have a big animal
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  head around the O that you go through and maybe his hands over
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  the letters and you're going through animal's mouth?
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  Nothing wrong with that. So you want to bring back Body
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  Wars, is that what you're saying?
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  Yeah, well, you're not going to go into his stomach, you're not
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  going to go down his throat and all that.
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  But if you remember in the Muppet Movie, Animal grows, so
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  that could be like an an ode to. The could be.
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  The original Muppet movie, I think you can implant some
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  things within the other so easy with board signs and all that
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  stuff. You know, it does say going to
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  the Civic Center, you probably have to keep that towards the
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  end, right? But I was kind of looking, I
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  don't know if there any landmarks that we can reference
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  for them that's Muppet. Like I don't know but.
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  But I mean, there's nothing inside the ride that references
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  Aerosmith. So that's.
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  True. It's not like they have to
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  deconstruct anything on the inside.
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  They've already taken the name off of the guitar.
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  And so, you know, we know that they closed the pre show a long
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  time ago. So I think that work has already
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  started and so that's why I'm saying like I think multiple
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  things can happen at once. You can have them working on the
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  pre show today and maybe they're finishing up the pre show, who
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  knows. And now that, excuse me, now
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  that the ride is closed, they can work on the lobby and
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  leading up to the pre show and you know, the post show they are
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  and anything that they're going to do on the inside.
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  But honestly, the the loading zone and the ride itself, to me,
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  there's nothing that they have to deconstruct.
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  So it would really just be adding to it if they do anything
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  so. Yeah, Jacob and I, Jacob and I
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  were looking at things that were on the walls.
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  There's a neon sign that says something like what LA
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  Underground or something. I mean, it could that could
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  stay, but he thinks that might go.
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  But you can really keep the look of everything.
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  Change the cars to the psychedelic rainbow that that
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  you see on the poster. I mentioned this had had the
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  thought several times, Joe, like the idea.
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  I think you can keep the car When you enter the area with
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  Sunset Blvd. to your back and you enter the archway.
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  I think you should keep the car and just have the the Mayhem
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  band just kind of in the car upside down, you know, kind of
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  like going crazy, maybe animal on the hood or something upside
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  down. I just, I think that would be a
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  nice touch for that too. Of course, I think we're going
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  to turn the red guitar into a psychedelic rainbow type thing
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  as well, right? That, that's part of the
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  artwork. Yeah, I think what I see.
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  Yeah, I think what you see on the the artist rendering, I
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  think you're going to get most of most of that.
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  So I'm excited. I I think it's going to be a
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  cool, very cool refresh. I know when the rumors started,
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  whatever that was a year and a half ago or two years ago, I was
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  like, they're not going to put Muppets in rock and roller
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  coaster. That's just weird.
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  And now as we get this close to it, I'm like, all right, let's
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  go, let's go. Let's rock'n'roll, let's go.
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  You know it'll it'll be a it'll be a great attraction.
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  If like like we were kind of leading into if the queue is
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  done really well and the and the pre show is great, people will
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  talk about it and then they'll just get on the ride that they
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  know and no one in loved for a long time with with.
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  What do we think is going to happen?
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  I guess we can wrap this part up with this and get to our main
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  feature of the 2026 flower and garden festival.
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  But what do we think the music choices are going to be?
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  I think the description said classic song.
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  So the easy answer is they're going to do some covers of some
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  classic songs. So if you gosh, I can't remember
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  Electric Mayhem now I have to go back and watch some of that.
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  But I think I think that's really the style of it.
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  It's going to be, you know, covers of songs.
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  Look, The Muppet Show, you had Rizzo singing blinding lights
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  like you know if if they give us.
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  Stuff like that. That was my favorite segment.
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  There were a lot of great segments in The Muppet Show, and
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  that was one that was just so funny to me.
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  Yeah, I am such a big Rizzo fan now since I first watched, you
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  know, Muppets Christmas Carol this year for the first time.
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  And, you know, and you know who else is so underrated?
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  It's prawn, prawn, prawn. You know what I'm talking about,
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  Little Spanish guy. Yeah, he was in, he was in The
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  Muppet, The Muppet Show, too. He's hilarious.
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  I want more of him. Yeah, I, I think, I think we're
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  in for a fun, a fun ride for sure.
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  So hello to everybody in chat. I saw a cruise and theme park
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  guide come in, score. Jason's watching on the
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  vertical. If you're watching on the
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  vertical or the horizontal and you're comfortable, you stay
• 11:55
  right there or come over to the horizontal.
• 11:57
  We are both on Park Bros and living in Diz, both horizontal
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  and vertical. We are also tonight on Facebook
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  for Living in Diz and Park Bros and I'm also I didn't even
• 12:11
  realize I turned this on but we're on twitch tonight.
• 12:14
  Oh yeah, we're, we're twitching. We're twitching.
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  So yeah, we're everywhere. I can never.
• 12:19
  Forget this. Go ahead.
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  And I've got somebody watching on on Twitch, so that's great.
• 12:25
  Nice. What's up Twitchers?
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  Come on over, man. Where's TikTok?
• 12:28
  We need TikTok. We got to get a TikTok.
• 12:30
  We we talked about TikTok before.
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  Soon. I don't know.
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  We'll get it. We got to try.
• 12:34
  We got to lick this TikTok thing.
• 12:37
  OK, I see. I was going to say something.
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  Oh, the one thing is good. Quick Side Story.
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  The one thing I'll never forget, and Jacob will laugh every time
• 12:43
  I say it. We were on Boardwalk one night
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  and we were live streaming. Don't know where you're coming
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  from or wherever, but I just know we were on Boardwalk and we
• 12:51
  were, we were entering Boardwalk where to the right was Jelly
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  rolls and then the dance hall was to your left and there was a
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  guy on a bench and he goes, he got all excited.
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  He jumped off the bench and he's jumping up and down he goes.
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  You twitching, bro? You twitching?
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  You twitching bro? That's all I think about when
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  people go you on twitch. I'm like, I'm like, so we always
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  laugh. You twitching, bro?
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  That's funny. No, we're not on twitch.
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  And you know, it's so funny because people that are
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  dedicated to TikTok and we see more and more Tik Tokers than
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  ever in the parks and everything.
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  And you can only assume it because they do the vertical.
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  But you know, with with with that, somebody will say you,
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  they'll be walking by. They'll be like, you want
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  TikTok, you want Twitch. They never ask if you're on
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  YouTube. I know.
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  So you feel like you feel like an old man or like you're behind
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  the time. Yeah.
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  I'm on YouTube. Yeah, I'm a loser.
• 13:44
  I'm going. I'm going live on Myspace.
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  Yeah, I'm on Myspace, man. Yeah, I'm on AOL dial UP120P.
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  So we do this live. Everybody welcome.
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  We do this live because we do it for you.
• 13:59
  We're just about everywhere on the map.
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  If we can figure out how to get on Myspace, we'll do that too.
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  But you can listen later on. We love our we love our
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  spotifiers, our Apple people, our Amazon people, and our
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  iHeartRadio people as well. So, yeah, so definitely.
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  And tonight's a big one. You know, we love doing our our
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  festival previews. We get to do four of them a year
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  for Epcot and then we'll do Jollywood previews.
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  And of course, Mickey and Minnie's are Mickey's Not so
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  scary and very merry previews as well.
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  But this is a big one. And I, I got to tell you, I
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  wasn't expecting this much food for this one.
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  I'm not sure why, but this one's feels like it has a lot of food
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  with some booths that have an entire menu brand new, and
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  there's actually a new food booth as well, so quite a quite
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  a bit to go over. That was my initial reaction
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  too. I refreshed the menu.
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  He even could have no. I don't think it was that day.
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  The other day though, when I refreshed it, I went through
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  some quick, I said let me mark some day one targets or not just
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  day one. Let me just mark everything into
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  my favorites that I definitely want to target.
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  And I got through just about enough where I thought, OK, a
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  few more booths and I'm done. And I flipped a few more.
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  Keep going, keep going, keep going.
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  Then I did a quick flip and it kept rolling.
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  I was like, woo man, OK, there's a lot of food here.
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  Yeah, so. I mean, it's good because it's a
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  longer festival and maybe it's just because we're coming off,
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  what, 3 festivals in a row with a limited menu.
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  Is it three or two, 22 limited menus?
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  So it's been a bit since we had this long of a, of a list.
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  So I don't know if you're ready to dive into that.
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  We can do that. Yes, absolutely.
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  Florida. Mark, hello, good to see you.
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  All right, so we're going to dive into Epcot Flower and
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  Garden Festival for 2026. Here is a sample of the
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  topiaries. Of course, you know, this is the
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  main focus really of the Flower and Garden Festival, and we'll
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  skip that. So topiaries, right?
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  You've got 60 of them this year. You have 31 gardens and floral
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  displays throughout the park, front of the park, back of the
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  park, throughout World Showcase, throughout World Celebration,
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  just a ton. I think my favorite is probably
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  the flower bed there over by Imagination Pavilion.
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  Look overlooking the water because it's just massive, but
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  you also have quite a few others.
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  The other thing that I like is the flower, the butterfly
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  landing that's going to be over there in between the land and
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  the Imagination Pavilion with tons of butterflies.
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  They are, obviously you can learn about them, but there's so
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  many flowers there and so many butterflies and you can stick
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  your finger out and they'll land right on your your fingers.
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  They will, I think. I think, Oh yeah, Jill has had
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  as many as two at least maybe 3 on her hand at one time.
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  Wow. We have a photo of that.
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  I think it was 2, but I think she was coming close to 3.
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  So they love Jill and she loves going over there too.
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  So excuse me, you also have the come out and play garden.
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  That's the playground. They always flip that flip up
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  that playground. You have the blossoms of
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  fragrance, which is pretty cool. That's probably going to be on
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  the walkway on the bridge between World Celebration and
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  World Showcase. You have the English Tea Garden
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  tours. This one is new I believe.
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  Do you remember this one? Rain or shine fruit stand.
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  Celebrate the water cycle and how it nurtures crops in all
• 18:26
  forms. That sounds new to me.
• 18:28
  Yeah, yeah. It doesn't say new, but that
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  does not sound like that was there last year.
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  And then you have the Honey Bistro garden which is over by
• 18:38
  the Honey Bistro, which has some good food in it as well.
• 18:42
  I wonder if if in that rain or shine if they're going to give
• 18:45
  out like free popsicles or something.
• 18:47
  Oh. Wouldn't that be awesome?
• 18:49
  Kathy Watson, Outshine Bars. Yeah, Outshine bars are great.
• 18:53
  Yeah, so in Communicore Hall, I wondered how they were going to
• 18:58
  use Communicore Hall. This sounds like it's going to
• 19:00
  be pretty cool. It's from sunlit blooms to
• 19:04
  Firefly glow so experience sparks larger than life garden
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  as it transitions from day to night.
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  From fireflies that glow in the dark to flowers that open by
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  moonlight. Each element of the garden
• 19:18
  becomes more magical once the sun goes down, so this will be
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  changing. You could go there at 3:00 in
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  the afternoon and go back at to Communicor Hall at 8:00 at night
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  and it's going to be different. This sounds like it's going to
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  be a lot of fun to see. That is great, man.
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  That is what Communicor Hall is all about.
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  Right. There we'll do that on Saturdays
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  let's check it out early and we'll come back and check it out
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  later. Just you know, so cool to be
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  able to depict in real life what how flowers react that's pretty
• 19:52
  cool and with through Disney magic, let's see how you know we
• 19:55
  kind of how they replicate the fireflies and things like that
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  that'll be that'll be really cool so so all those haters
• 20:03
  hated the community core. There's another one for.
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  You between Festival Arts and this, I think we're really
• 20:10
  starting to see the potential of community hall.
• 20:13
  So kudos to them. You also have fun for all ages.
• 20:19
  So you have the spikes pollination exploration.
• 20:23
  That's the scavenger hunt where you have to find Spike the Bee
• 20:27
  and you'll get a prize at the end of that last festival was
• 20:31
  1199 is a probably 1199 again. So we'll see Saturday what the
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  prizes are. I'm sure we will be doing it
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  because Finley will disown us if we go to Epcot during the
• 20:43
  scavenger hunt and don't do it. Oh, is Finley coming too?
• 20:47
  Yes, yeah, all three of us, all three of us.
• 20:50
  This this time we have to go get our our magnets.
• 20:55
  Oh, over at Animal Kingdom. Animal Kingdom?
• 20:58
  Yeah, I haven't gotten mine yet. Oh, we might have to stop there
• 21:01
  first and then jump over to Epcot.
• 21:05
  Yeah, we will need. To We're on a serious streak,
• 21:08
  man. I don't know if we've ever
• 21:09
  missed one. So yeah, we haven't.
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  Like you can't, you can't miss that's.
• 21:13
  Right. I just had to renew two of our
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  three passes last night and I'm doing the third one tonight.
• 21:22
  So that's fun for out of state pass holders.
• 21:25
  Oh. Yeah, you know, I just had to, I
• 21:27
  have to renew by March 21st. My Patriots season tickets, I
• 21:30
  always hold out on them till the till the final day, but they're
• 21:35
  everybody's complaining because they went up by 8% because they
• 21:39
  went to the Super Bowl probably. That's right.
• 21:41
  That's right. Now we have to pay more.
• 21:43
  Now we have to pay more. So you also have the extra
• 21:47
  Extravaganza scavenger hunt for the springtime where you'll
• 21:51
  locate character theme eggs hidden throughout World
• 21:55
  Showcase. So there's another scavenger
• 21:58
  hunt so that you so you have two for this because you have Easter
• 22:03
  with springtime and then as I mentioned, you have the
• 22:06
  butterfly landing as well. We will probably do the
• 22:09
  extravaganza live at some point because Jacob loves that one.
• 22:14
  Yeah, that one's cool. I love it too, the eggs are big.
• 22:17
  Yeah. Yeah, I mention this all the
• 22:19
  time. The the the egg I I remember the
• 22:22
  most in the history of us doing that is they put the Goofy egg
• 22:27
  in the window high atop the the Italian tower.
• 22:32
  Go find that one. Yeah.
• 22:35
  Wow. And you have the Garden Rocks
• 22:46
  Dining. Dining.
• 22:48
  Excuse me, The Garden Rocks concert series.
• 22:51
  You can do the dining package. Some people for some shows are
• 22:54
  probably going to want to do that and there you can see the
• 22:58
  information on screen on how to do that.
• 23:00
  You would sign up. You'll reserve that you get 1
• 23:04
  entree and dessert or one full buffet plus a non alcoholic or
• 23:10
  an alcoholic beverage. Guarantees you a seat, one seat
• 23:14
  per person depending on the show.
• 23:17
  It's the first two rows. And if it's, you know, some of
• 23:21
  these bigger shows, they could be the first half of the of the
• 23:26
  concert hall there. Yeah, it's getting out of
• 23:29
  control. I only see the SPICE Rd. table
• 23:31
  listed there, are they? There are others.
• 23:33
  Spice Rd. There are others, but it's just
• 23:36
  mentioning what's included in that package because the Spice
• 23:40
  Rd. table package is a little different.
• 23:45
  OK, so the first half of the concert series you've got
• 23:49
  starting out with the music of ABBA.
• 23:51
  This weekend you've got Simple Planned, Coming Back, Blue
• 23:54
  October, Billy Ocean, the Orchestra 38 Special, Chubby
• 24:00
  Checker, which is not new, but I don't remember him performing
• 24:04
  before, so that's pretty cool because I didn't even know he
• 24:06
  was still performing. I didn't know he was still
• 24:09
  alive. Yeah, Sugar Ray is coming back.
• 24:12
  You have Information Society, Rick Springfield Berlin and The
• 24:16
  Commodores ending out in April 19th through the 20th of that
• 24:22
  selection. What are you excited for?
• 24:24
  We are very excited for ABBA on Saturday.
• 24:28
  I think that that will be a great show, that it's just a
• 24:31
  classic group, grew up with that music.
• 24:36
  My dad loved ABBA, so it would be really great to just watch
• 24:42
  watch the music be performed live.
• 24:44
  I don't know a lot of the lyrics to a lot of the music, but I
• 24:47
  think it'd be a lot of fun. And it's possible that we see
• 24:50
  two shows for that one. That's how excited we are of it.
• 24:53
  And you know, I, I wore out the music myself because, well, it's
• 24:59
  kind of funny who I had a Co worker that when the Mamma Mia
• 25:03
  play came out and then the movie, she just put the
• 25:06
  secretary just played that in the office like on, on repeat
• 25:11
  for like 3 months. So it grew on that grew on me.
• 25:14
  And it was ABBA and, and on our Royal Caribbean cruise two years
• 25:19
  ago. That's right.
• 25:21
  We saw Mamma Mia live and the entire family absolutely loved
• 25:24
  it. So very excited for ABBA, you
• 25:28
  know, and for the other groups, it really boils down to who's
• 25:32
  playing on Wednesdays and who's playing on Saturdays.
• 25:38
  So, you know, if we're going to be there on the 7th, maybe, you
• 25:43
  know, we can return any of those other times, right?
• 25:45
  The 21st, 28th, and then he goes into the 4th and the 11th.
• 25:50
  Do we have, what do we have? We have Herman's Hermits of the
• 25:53
  21st, the week of the 21st. Yeah.
• 25:56
  We wouldn't. I don't think we would go see
• 25:57
  the orchestra. I don't think we would see
• 26:00
  Herman's Hermits, the 4th and the 11th Chubby Checker
• 26:06
  Information Society. So that's about it there on the
• 26:10
  17th. Let's see, what is that?
• 26:14
  April 17th, Berlin, Oh, 17th, 18th for Berlin.
• 26:23
  I might go check them out. I don't know.
• 26:26
  I know nothing about them except they sing Take My Breath Away
• 26:29
  and I always thought that would be a really cool song to see
• 26:32
  song live. But other than that, I'm not
• 26:35
  excited for much after ABBA on this side.
• 26:38
  Well, I I take that back 38 specials.
• 26:40
  Great. But I believe they do it.
• 26:44
  They're pulling a fast one on us.
• 26:45
  They're doing one of those Sunday, Monday kind of things.
• 26:50
  So the second-half of the line up, you've got April 24th and
• 26:54
  25th Firehouse, which is new. You have air supply, Flock of
• 26:58
  Seagulls, plain white Tees, Katrina, formerly of Katrina and
• 27:03
  the Waves. She is New 98°, The Spinners,
• 27:09
  Josiah Queen, I am Tongi, AJ Croce, Queens Reich and Maverick
• 27:16
  City Music. I'm not.
• 27:18
  Excited for any of those, but we'll be there for some of
• 27:23
  those, I'm sure. So we'll just have to decide if
• 27:26
  we want to, you know, we love live music.
• 27:28
  So. You know, I might, I won't deny
• 27:31
  anything right now. You know, we might get a little
• 27:34
  little inspiration while we're there on some Saturdays as in
• 27:38
  May, late April and be like, you know what, let's go check that
• 27:40
  out. We'll go, we'll go watch a show.
• 27:42
  So. I can and in chat, in chat or in
• 27:46
  comments, you can let us know who you're excited for out of
• 27:48
  that whole lineup. Plenty of good music, some new
• 27:51
  bands as well. So let us know who who you would
• 27:54
  like to see if you were going. And maybe we can do a poll when
• 27:59
  we're live in the parks on that day.
• 28:01
  Like, do you want to see, you know, who wants to see this
• 28:04
  show? Maybe, maybe we set a certain
• 28:08
  percentage of it to decide because you don't want 34
• 28:12
  people, 30% of the people saying, I want to see it.
• 28:15
  And then we're like, OK, 34% want to see it, right?
• 28:18
  You know, maybe set a percentage like we need 70% approval or
• 28:21
  something. OK, all right, so here's what
• 28:25
  we're here for the food. So here's the foodie guide.
• 28:29
  This was done by Disney Parks Blog.
• 28:34
  So if you want to see more, simply just go to Disney Parks
• 28:37
  blog and take a look. Corey and I always recommend the
• 28:41
  food and wine app. I know it's called the food and
• 28:43
  wine app, but it's not really just for food and wine.
• 28:47
  It's I guess that's where it started, but they changed up for
• 28:50
  every festival. So use that app in your App
• 28:54
  Store. It's it's a really cool app to
• 28:57
  be able to use. All right, so first over at
• 29:05
  Florida Fresh between March 4th and May 25th, you've got Key
• 29:10
  Lime aioli. The contractors with Key Lime
• 29:16
  aioli that's we're at Florida Fresh.
• 29:20
  We also have the blackened fresh fish sliders that's with fried
• 29:25
  green tomato, Cajun rummelade on a brioche bun.
• 29:32
  And you also have the Florida Strawberry Shortcake as a
• 29:36
  dessert over there. Vanilla pound cake, Driscoll
• 29:40
  strawberries, strawberry sauce, whipped cream and strawberry
• 29:44
  crumbs. What of those do you like, if
• 29:49
  anything there? First of all, I want to say that
• 29:52
  we're giving away a free Zoom call a a quick entry tonight.
• 29:56
  Our Zoom call happens tonight when we get off this podcast at
• 30:00
  7:45 PM Eastern Time. So at some point, let's run the
• 30:04
  contest and someone will get an automatic entry to tonight's
• 30:08
  Zoom call that we do once every Tuesday night.
• 30:13
  So that that'll be fun. That's something we want to kind
• 30:16
  of do to reward you all for coming and joining us for the
• 30:19
  podcast. We'll be doing that every first
• 30:22
  Tuesday of OK of of the month until supplies last.
• 30:33
  Didn't know zoom calls right out.
• 30:35
  Yeah, so right back to the Florida fresh menu between the
• 30:39
  conch fritters, the blackened fish slider in the Florida
• 30:43
  Strawberry Shortcake if you want.
• 30:47
  OK, listen, the Florida Strawberry Shortcake, if you
• 30:51
  like shortcake, I mean, there's nothing special about that that
• 30:55
  you can't do at home. So you've got the whipped cream.
• 30:58
  You, you, you can buy those at what in like a an 8 pack, 6 pack
• 31:01
  of those little shortcake cakes and some sliced strawberries.
• 31:07
  I love that. I love it when we do at home.
• 31:10
  So I bought it there, but it's probably something I'm not going
• 31:15
  to get unless Tam Tammy doesn't eat a ton of different things
• 31:18
  there. So she's like, yeah, I'll have
• 31:19
  some. We'll get it.
• 31:21
  But it is great. You know, if you you all know
• 31:24
  what that tastes like if you had it at home.
• 31:25
  So no reason to buy it, you know, unless you just really
• 31:28
  want that. That goes in the category of
• 31:31
  drum Roll, Please, a Mickey Ice Cream Sandwich.
• 31:34
  Oh boy. It's just kinda, you know, it's
• 31:38
  very common. I actually made Strawberry
• 31:43
  Shortcake when I was the store manager at Food Lion.
• 31:48
  And it's one of the things you had to learn how to how to make
• 31:51
  just in case, I guess you, you think your deli didn't have any
• 31:55
  and somebody needed one. You needed to know how to make
• 31:58
  it. So I've made it.
• 32:00
  OK. We're looking at a couple of
• 32:03
  potential day one foods for us here.
• 32:05
  We're looking at the blackened catfish.
• 32:07
  That sounds amazing. That sounds amazing.
• 32:11
  Yeah. So that is very likely going to
• 32:14
  be a day one food. And I like the idea of those
• 32:16
  conch fritters. Is it conch or conch?
• 32:18
  I think it's Conch. I think you're right, yes.
• 32:21
  Conch fritters because there's a key line dip to it.
• 32:28
  OK, yes, let's go. So that's definitely a day one
• 32:32
  right there. So we'll that's a day one.
• 32:33
  Let's call it a day one right now.
• 32:35
  Those two things are day one. Yeah, we'll say hello to the
• 32:37
  Strawberry Shortcake, but we'll we'll walk away with the other
• 32:39
  two. Yeah, and Charlie, those are
• 32:42
  fresh. Driscoll's would be fresh
• 32:45
  strawberries. There's also a cuber.
• 32:49
  I just made-up a new word. Cuberry, cucumber, watermelon,
• 32:52
  slushy. There's no Berry on the screen.
• 32:55
  How did I re Berry? That is it.
• 32:58
  You looked at that. And you thought it was
• 33:01
  strawberry? You'd go in there?
• 33:03
  Yeah, so cucumber, watermelon slushie, it is non alcoholic.
• 33:09
  So maybe Finley and I'll try that.
• 33:12
  We'll see. I don't think she's a huge fan
• 33:15
  of watermelon, but maybe. All right, so here you've got
• 33:20
  over at Farmer's Feast at Communicor Hall, you have
• 33:25
  grilled asparagus that's going to come with bacon, peas,
• 33:30
  lettuce, truffle Sherry, vinaigrette, and soft poached
• 33:35
  egg. You also have scallops that's
• 33:39
  with spring pea risotto, a lemon beret Blanc, and gremolata.
• 33:48
  And you have a blueberry crumble cake that's going to have
• 33:53
  blueberry lemon zest, soft serve and blueberry compote.
• 33:58
  I like how these booths, the first two so far, have given you
• 34:02
  a savory and a snack. I like that.
• 34:06
  That's how we like to roll. So that just looks beautiful.
• 34:11
  That is just so tempting. I hope that that swirl is that
• 34:15
  just like whipped cream, purple whipped cream.
• 34:18
  But it looks really good and I'm going to I am addicted to
• 34:22
  whipped cream anyway, so I'm down for this.
• 34:25
  I am very down to this. This could make a day one as
• 34:29
  well. So that should be, that should
• 34:31
  be a Dole Whip because it's, it says lemon, lemon, blueberry,
• 34:35
  lemon zest, soft serve. So it's a yeah, it's a Dole.
• 34:39
  This looks like it's going to be great.
• 34:41
  So I'm I'm down for that. That really could be a day one
• 34:48
  thing for sure. Food yes or no?
• 34:52
  Scallops and asparagus. No, not a day one.
• 34:58
  Not a day one. But doesn't look bad.
• 35:00
  Doesn't look bad, no. So.
• 35:04
  It's a long festival. It is a long festival.
• 35:06
  For the second-half of the festival, over at Farmer's
• 35:09
  Feast, you're going to have the heirloom tomatoes and fresh
• 35:12
  mozzarella. I think I know what Corey's
• 35:15
  going to say about this, so let's see.
• 35:18
  Shallot vinaigrette, sourdough, croutons, pesto, micro basil and
• 35:24
  balsamic pearls. You also have a grilled beef
• 35:28
  strip loin. This is with tomato risotto,
• 35:34
  tomato bearet Blanc and basil pesto pesto and another snack,
• 35:40
  Peach cobbler with a cinnamon with cinnamon Gelato and
• 35:44
  streusel topping. Correct me if I'm wrong but we
• 35:48
  had this Peach cobbler last year in the communicore and OMG 5 out
• 35:53
  of five Mickeys. That was a Mickey chef's kiss.
• 35:56
  We really liked it. So off to mention to Jacob,
• 36:00
  that's back. He really liked it too.
• 36:02
  That was a home run for us. I'm not sure if the beef is a
• 36:06
  returning thing, but if it is. Yeah, it doesn't say new, so it
• 36:13
  should be. Returned that may have been
• 36:16
  served with the Peach cobbler. So I want to say that we really
• 36:19
  liked it. So yeah, we're down for that
• 36:23
  too. When that when that premieres
• 36:25
  and I do like that they do a second-half or something kind of
• 36:29
  refresh the menu. That's right.
• 36:31
  They know it's they know it's such a long festival.
• 36:32
  We need to refresh this thing. Yes.
• 36:37
  OK, so now you have Nectar, which is over at the Land.
• 36:42
  This is a new booth. I haven't had this booth before
• 36:47
  and they are serving poke, which if Jay was going he would love
• 36:51
  because he loves poke bowls. So you have the tuna poke bowl
• 36:56
  that's going to have edamame, avocado, mango, pickled red
• 36:59
  onions, seaweed salad, fukaki, fukaki, fukaki fukaki and umami
• 37:09
  saki. OK on a bed of sticky rice.
• 37:13
  See, I don't like sticky rice. You can get that with or without
• 37:17
  tuna. It's too sticky.
• 37:20
  And then they also have a coconut panna cotta that's a
• 37:24
  cherry Jolie with a citrus cookie, a plant based meringue
• 37:31
  and flower confetti. And that is new as the whole
• 37:36
  booth is new. If you see that carrot next to
• 37:40
  the name that is, that represents that it is a plant
• 37:45
  based item. Good, good, good.
• 37:48
  Glad you mentioned that. The coconut panna cotta is
• 37:52
  something definitely I would like to try.
• 37:54
  OK. So we will get into that at some
• 37:57
  point. Would you do the poke bowl
• 37:59
  without tuna? You know what, Yeah, I wouldn't
• 38:07
  be opposed to it. I have tried many times to
• 38:13
  tolerate tuna in that sense. Yeah, I don't like, I don't, I
• 38:18
  don't like it. I just don't like it.
• 38:20
  I don't. Maybe it's a little texture, but
• 38:26
  it's probably more texture than anything.
• 38:28
  But I'm, I'm, I'm learning for the most part.
• 38:31
  I'm not a raw fish person. Yeah, yeah, that that I got.
• 38:37
  That's a fair question. So I knew I knew you, I knew you
• 38:40
  were going to pass that. And then I thought about, well,
• 38:42
  they have it without tuna, see what you would like.
• 38:45
  Oh, they do hopefully. Do they replace it with
• 38:48
  something or you just? I don't think so.
• 38:50
  I think it's just yeah, you just don't have the tuna.
• 38:53
  So all right, so that's that one over at nectar Nectar.
• 38:59
  Oh, sorry. They also had a frozen island
• 39:01
  escape that I wanted to call out because it was non alcoholic.
• 39:04
  Minute Maid Peach and Mango smoothie featuring the Outshine
• 39:08
  frozen mini fruit pot. There you go, they have they
• 39:12
  have an Outshine. Jill loves anything mango, so we
• 39:14
  always let her know when there's something Mango available.
• 39:18
  Yeah, so that one's Peach, Peach and mango there with the
• 39:21
  outshine fruit pot, and that's at the Nectar at the land.
• 39:26
  Now inside the land you have Sunshine Seasons.
• 39:29
  They're going to have Mickey shaped lemon Violet macarons.
• 39:34
  Those are new. I don't know if I've had a
• 39:37
  Mickey. I don't think I've had a Mickey
• 39:39
  shape back. On no, I think this is a first.
• 39:43
  And they have the orange cream milkshake that's topped with
• 39:47
  whipped cream and orange cookie. I've never had an orange cookie
• 39:52
  I don't think, and a citrus macaron.
• 39:56
  I think it's more of like a blah cookie with orange covering on
• 40:02
  it. Nothing.
• 40:04
  Nothing special for sure. We've had that.
• 40:06
  I don't remember what my review of that was.
• 40:09
  Decent. At least three out of five
• 40:10
  Mickeys maybe, But I love anything orange cream.
• 40:15
  Roderick says, will Dubai Chocolate make the list?
• 40:18
  Stay tuned, Sir. OK, all right, over at Beach
• 40:24
  Grub, not Beach Club Beach Grub. That's going to be located
• 40:28
  between the walkway or on the walkway between World Showcase
• 40:31
  and Imagination Pavilion. Beach Grub is going to have a
• 40:34
  seafood bake. That's shrimp, mussels, clams
• 40:38
  and Dewey sausage. Red potatoes, corn on the cob,
• 40:42
  butter, broth and sourdough. You also go ahead.
• 40:48
  Dare I dare I say kudos to Disney for pricing this pretty
• 40:53
  well. Like what do you think my
• 40:55
  initial reaction was What? What do you think that is going
• 40:57
  to cost? I.
• 41:03
  I mean, there's good stuff in there.
• 41:04
  There's. There is, I would have said
• 41:06
  maybe 13. All right, I was, I was thinking
• 41:11
  at least 119913 could be right there too, 849.
• 41:16
  OK. So that's a pretty good value.
• 41:18
  Yeah, yeah. You know, when I do my ratings I
• 41:21
  do try to keep in mind the the amount you get and the cost too.
• 41:28
  So the the value, yeah, it was very important.
• 41:30
  The value of it. So I don't know if I'm a muscle
• 41:34
  guy though, but everything else sounds really good.
• 41:40
  Grilled St. Corn on the cob.
• 41:42
  Savory garlic spread featuring Burzen dairy free garlic and
• 41:47
  fine herbs cheese. This obviously is plant based.
• 41:52
  That's also at Beach Grub. And then you also have an orange
• 41:57
  cream bar. That's vanilla bean orange
• 42:00
  mousse covered in a chocolate shell with marshmallow meringue.
• 42:06
  That could be a day one. That's a candidate for day one
• 42:08
  right there. I told you orange cream.
• 42:10
  This is a new thing and it just reminds me of the S'mores bar.
• 42:16
  Give me melt Marshmallow on anything that I hope I'm not
• 42:21
  disappointed by this one because that one just looks like it's
• 42:24
  going to be a chef's Mickey Chef's kiss right there.
• 42:26
  That one, that one, that one looks good.
• 42:30
  Any creators out there watching this?
• 42:32
  When I call something day one, you can't eat it until I do.
• 42:40
  You, you better hurry up because a lot of them are getting there
• 42:42
  tomorrow. They're all going to be there.
• 42:44
  That's why I'm trying to set the set the the rules now.
• 42:48
  Over at Yacht Grub, I almost said Yacht Club.
• 42:51
  Over at Yacht Grub, which is again between or on the walkway
• 42:55
  between World Showcase and Imagination, you got a trio of
• 42:58
  dips and chips that's going to be house made potato chips with
• 43:03
  whipped feta dip and candied lemon, caramelized onion dip and
• 43:09
  caviar, and pimento cheese and Pickles.
• 43:14
  I love this for one reason, and it's not something that I don't
• 43:18
  think I would ever really get to to do a review on.
• 43:21
  But I see this as something like, let's, let's this is a
• 43:24
  moment where we just want to get a table and we want to take our
• 43:28
  little black slate rock and put it down on the table with our
• 43:31
  chips and our dips. Just relax.
• 43:33
  Let's relax for a little bit and just dip our chips and enjoy the
• 43:36
  different dips. And we're going to sit here for
• 43:38
  3540 minutes and just enjoy this.
• 43:41
  Yeah. Other than that, you know, so,
• 43:43
  but I won't think, I don't think we'll get it.
• 43:45
  But it looks good. Yeah, it does.
• 43:48
  You have the Captain's 4. Price on it, OK.
• 43:51
  The price on that, let's play the pricing game a little bit
• 43:53
  here. How much do you, how much do you
• 43:54
  think that's going to be? I mean, it's chips and some dip.
• 44:01
  I'm going to say 7. Seven, I want to say 850 you are
• 44:13
  correct, 649. OK.
• 44:16
  So you know what for 6:49 I might dip into that.
• 44:19
  Yeah, that. Have dumped unintended.
• 44:24
  You have the captain's board also at Yak Grub.
• 44:26
  That's going to be a selection of meat and cheeses.
• 44:28
  Excuse me, cheeses and cured meats with seasonal
• 44:33
  accompaniment. Yes, it's.
• 44:35
  Structured wood in a blue napkin.
• 44:37
  Yes, they give you the blue napkin.
• 44:40
  They come out of the dispenser. It's very, very high.
• 44:43
  High fluting over there pockets, yes.
• 44:48
  Oh, there's our Nitro. There's your Nitro.
• 44:50
  Token Nitro for every festival. Yes, now this one doesn't say
• 44:55
  new SO. No, no, no.
• 44:57
  It's returning. It's returning OK.
• 44:59
  I believe that's a returning one.
• 45:01
  We have blueberries. Listen, we're going to get our
• 45:04
  health in on this in this festival, man, you know, with
• 45:07
  all the blueberries and everything.
• 45:08
  Yeah. Fresh honey, granulated honey
• 45:10
  and honey Mead, blueberry compote presented by the
• 45:14
  National Honey Board. So and it's always fun to eat
• 45:17
  flowers because it doesn't seem right, doesn't seem right.
• 45:20
  But when they say you can, you just do it?
• 45:22
  Yes. This will be good.
• 45:25
  This will be good. Man I I need to come up with a
• 45:26
  top ten Nitro list of all the nitros that have been coming
• 45:32
  out. Yes, crazy cat lady.
• 45:34
  There will be some pasta dishes for flower and garden this year
• 45:38
  and that booth has an entire new menu.
• 45:44
  Over at Brunch Cot you have avocado toast, marinated
• 45:49
  tomatoes featuring Borzen, dairy free garlic, fine herbs, cheeses
• 45:53
  on a toasted ciabatta That's all plant based.
• 45:59
  Very well presented. It is good.
• 46:00
  If you like avocado toast, I would recommend it.
• 46:04
  And it's got the flowers on it. Shrimp and Grits says new but.
• 46:13
  So I'm going to guess then what makes that new is the addition
• 46:17
  of the Induli sausage. Apparently Disney had a there
• 46:20
  was a sale on Induli sausage. Because this is the.
• 46:23
  Second thing we've seen with Induli sausage, I always relate
• 46:27
  Induli sausage to universal during Mardi Gras and all that.
• 46:30
  They like to do a lot of that, but I will get this.
• 46:34
  I, I love it. I love their shrimp and grits
• 46:37
  and add some Induli sausage. Let's go.
• 46:41
  I do not eat grits so I would pass on this one.
• 46:46
  Just 'cause I love in the South doesn't mean I eat grits.
• 46:52
  French toast. French toast.
• 46:55
  It is French toast with cinnamon cereal, cream and caramel sauce.
• 47:04
  French toast. It's new.
• 47:08
  What's the white thing in the middle?
• 47:12
  I don't know. I don't know either.
• 47:15
  I don't know. I was trying to look at.
• 47:18
  Maybe if I look at it sideways. Sideways like I'll, you know,
• 47:22
  you turn that way, I'll turn that way, we'll.
• 47:23
  Just let us know in chat or in the comments when this is over
• 47:27
  what you think that that is on that French toast.
• 47:31
  I just. On that man, I actually had
• 47:33
  French toast today. It did not have cereal on it
• 47:36
  though. It's not even listed in the
• 47:39
  description. Yeah, All right, We're going to
• 47:42
  have to find out. Wilson's in the world.
• 47:44
  Hello. Maybe we can answer that on
• 47:46
  Saturdays. Yes, here you have a fruit
• 47:50
  cereal shake, vanilla soft serve and fruit flavored breakfast
• 47:54
  cereal. So this is good I.
• 47:57
  Think that was it for that, Yeah.
• 47:59
  It's good. We've had one is, Yeah, it's
• 48:02
  good. You know, if you like that
• 48:03
  fruity taste of, you know, like Fruity Pebbles, nothing.
• 48:07
  That's not Fruity Pebbles Fruit Loops.
• 48:08
  Fruit Loops. Then you'll you'll love this
• 48:11
  drink. OK, so I will not love that
• 48:14
  drink. Apparently I love the cheesecake
• 48:18
  the the Nitro cheesecake because I had it on here twice.
• 48:22
  Hot honey chicken sandwich. Hot honey chicken is all over
• 48:26
  the place right now. I think even McDonald's has a
• 48:29
  hot honey sandwich. This one's going to be over at
• 48:33
  Connections in World Celebration.
• 48:37
  Southern fried chicken sandwich with hot honey, red cabbage, red
• 48:41
  cabbage slaw and Pickles on a brioche bun.
• 48:46
  Connections loves their pizza, so here you're going to have
• 48:49
  Pizza Bianca. That's two slices of freshly
• 48:52
  baked pizza topped with roasted wild mushrooms.
• 48:55
  I'm out. Garlic cream, mozzarella cheese
• 48:58
  blend, truffle oil and thyme. I like the idea of bringing
• 49:03
  different pizzas in for the different festivals now.
• 49:06
  I mean we were excited about the the BBQ chicken pizza.
• 49:11
  It wasn't. I think we thought it was pretty
• 49:13
  good, but it needed more chicken.
• 49:16
  But it was pizza. So I always say how bad can
• 49:18
  pizza be? It's pizza, but it was decent.
• 49:22
  So. But we might try this one 'cause
• 49:24
  I love pizza so. Yeah, Sharon says.
• 49:28
  What was the other thing? The other thing was the hot
• 49:33
  chicken. Man, I, I just try to avoid
• 49:36
  connections a lot of times. There's just so many people in
• 49:39
  there and just the process of getting a a seat.
• 49:42
  Yeah, it's kind of tough. It's kind of tough people in
• 49:44
  there, Sharon says. It was punctuation, should say
• 49:47
  cinnamon, cereal, cream, and then whatever the other item
• 49:52
  was. So that could be what it was.
• 49:54
  Might just be cream. Over at the Odyssey, you had the
• 49:59
  citrus blossom. This one's going to have orange
• 50:01
  sesame tempura shrimp with orange chili sauce.
• 50:07
  I can't wait to eat that. Jacob loves tempura shrimp, I
• 50:11
  do, so can't wait to try that one.
• 50:15
  I would nominate that as a possible day one for us.
• 50:18
  And when I say day one, everybody, it's not day one.
• 50:20
  It's day one for us, which is this Saturday.
• 50:25
  You also have lumpia, that's plant based, pork green papaya
• 50:30
  salad, yusu, sweet and sour. That is all plant based.
• 50:36
  Oh, 'cause it's I was like, how could the pork?
• 50:38
  But the pork is plant based, yeah.
• 50:41
  I like to also add to I see everyone's comments, I'm not
• 50:44
  streaming in the park so I see everything.
• 50:47
  So if we don't acknowledge as much, which we don't like, we do
• 50:51
  when we're in the parks, we try to get to as many comments as we
• 50:53
  can, but you're, you're watching a live recording of the podcast.
• 50:57
  So it doesn't play back well, right?
• 50:59
  If people listening on Spotify and things like that.
• 51:01
  So that's that's all. And let's make sure we get to
• 51:04
  that contest soon for the instant entry.
• 51:09
  So you also have a lemon tart over at the Citrus Blossom
• 51:12
  that's going to have lemon curd, blood orange fuel fluid, gel,
• 51:16
  plant based meringue and Raspberry powder.
• 51:20
  That sounds good. I could see our us us sinking
• 51:23
  our teeth into that at some point soon.
• 51:26
  Very good. I haven't.
• 51:28
  I don't think I've had it. Oh, they have two snacks over
• 51:31
  there. Blueberries a back, Lawrence
• 51:34
  Blueberries a back. That it came.
• 51:37
  It came with the Andury sausage. By the Andury sausage, you got
• 51:40
  the free blueberries. So Disney stocked up on those.
• 51:45
  I think blueberry needs to be on the like on the on the merch
• 51:48
  this year. So cinnamon beignets, beignets
• 51:55
  over at for the first, I'm trying to think if I I mean,
• 52:02
  have we seen beignets at Epcot before?
• 52:06
  Quick answer, no. OK.
• 52:07
  All right. Well, there you go.
• 52:11
  I don't think we have. They're tiny.
• 52:14
  I'd probably price that at 6 bucks. 549 maybe?
• 52:19
  And I'm guessing these kind of go more along the lines of the
• 52:23
  Magic Kingdom beignets, not the Port Orleans beignets.
• 52:28
  I hope they bet on the Magic Kingdom ones.
• 52:31
  They spoil us over at Port Orleans, you know, I know they
• 52:33
  spoil us. I would say that, yeah.
• 52:38
  They're going to be 529. That was close, though.
• 52:39
  I said 529, so not a bad price. Yeah.
• 52:44
  So we'll try. Them.
• 52:46
  We'll try them. You also have a Key Lime wine
• 52:50
  slushy. Yeah.
• 52:53
  I. Was there was no it was excited.
• 52:56
  I got all excited just now if everybody saw my face.
• 52:58
  Yeah, yeah, yeah. It's a Key Lime wine slushy, but
• 53:03
  apparently it's not news, so they've had it before and you've
• 53:05
  passed by it before. Crazy Gatle does not like
• 53:09
  blueberries. All right, you've got the Honey
• 53:11
  Bistro. They've got chicken and waffles,
• 53:14
  crispy chicken and a sweet honey bacon cornbread waffle with
• 53:19
  whipped honey butter and orange blossom honey.
• 53:25
  I always think that this is great.
• 53:28
  So we will get this again, it'll be a get it again and it might
• 53:33
  be a get it twice throughout the course of the the festival.
• 53:36
  So anything I approve everyone. You can write that down if
• 53:39
  you're planning a trip and you want to come try some stuff.
• 53:42
  Love it. OK we are running the contest.
• 53:47
  I believe it should roll on all YouTube channels.
• 53:53
  Not Facebook but YouTube channels type exclamation point
• 53:58
  join and in the chat type it once and good luck.
• 54:04
  I'll remind you about that again in a minute.
• 54:06
  I can't put it up on screen because I'm not connected to.
• 54:10
  OK, sounds good. And what that contest is for is
• 54:13
  when we sign off here in just a few minutes, we are going right
• 54:16
  into our monthly Zoom call and you will get an instant entry.
• 54:20
  I think we need, I think we need a, a, an audio hit on that with
• 54:23
  a graphic instant entry. He likes to give me work.
• 54:30
  I do. I do.
• 54:32
  Everybody, leading up to Saturday morning before I left
• 54:34
  for the parks, it was like, sometimes you must be like, what
• 54:38
  got into him today. I'd start hammering Lawrence
• 54:41
  with graphics and things. Can you run this?
• 54:43
  I want you to run this. Hey, do you think you could do
• 54:44
  this for me? Lawrence is amazing, everybody.
• 54:50
  OK, OK, sorry those of you that entered already, Shirley,
• 54:54
  Christina please enter. Please re enter again.
• 54:57
  I had to reset it. OK, honeycomb bowl.
• 55:04
  This one is new. This is again over at the Honey
• 55:07
  Bistro. It's going to be opposite the
• 55:08
  swirl showcase. This is going to have herb
• 55:12
  quinoa, honey whipped goat cheese, poached apples, and hot
• 55:19
  honey cauliflower topped with a honey tule.
• 55:26
  Good job, I think. I don't know.
• 55:29
  Yeah, this would be a that's going.
• 55:31
  To go to the back of the bus for me.
• 55:33
  Yeah, I don't like quinoa, so. Yeah, it's just one of those
• 55:37
  things like there's a lot more other stuff to try, so if we get
• 55:41
  to it, maybe, but it's not on my radar.
• 55:45
  Well, my first week working as a store manager of Food Lion, I
• 55:48
  never forget it. This was like I don't even know
• 55:50
  how many years ago now. Michelle says she doesn't have
• 55:53
  Zoom. Everybody has Zoom, Michelle.
• 55:55
  Yes, everybody has Zoom. Yeah, just go to the website.
• 55:58
  You just click. You just click.
• 55:59
  It's just that's it. It's going to take you right
• 56:00
  there. Nice and easy.
• 56:04
  Yeah. My first week working at Food
• 56:06
  Lion many, many years ago, Person came in there like where
• 56:09
  do where do you keep your canoa? He had no hecti.
• 56:13
  I had no idea what he was looking for that.
• 56:16
  Happens in every culture. Yeah, frozen Peach cobbler with
• 56:21
  Strussell. This is non alcoholic at the
• 56:25
  Honey Bistro. Frozen Peach Peach cobbler.
• 56:31
  I think that's something I might be interested in at some point.
• 56:33
  OK, just interested in it all. Right, it's peachy.
• 56:38
  Must be peachy in there. Pineapple Promenade.
• 56:41
  Keeps resurfacing every year. It's your spicy hot dog,
• 56:46
  pineapple chutney and plantain chips.
• 56:48
  I'm assuming it's popular. We had it once, we had it once.
• 56:52
  Is it the port of entry? I believe that it used to be
• 56:57
  over in that little rejected country between China and
• 57:02
  Germany, that little booth. What's the name of it you're
• 57:09
  thinking? I'm just going blank on it.
• 57:13
  But it's just like that little tiny spot where kids can bang on
• 57:17
  things. Oh, the outpost.
• 57:19
  Yeah, the outpost, Yeah. Is that the outpost?
• 57:24
  It was at the outpost before. You wouldn't have a link until
• 57:26
  until you win, you have a win. If you win, then we'll send you
• 57:29
  the link. Frozen dessert Violet lemonade.
• 57:36
  This is going to be premium, premium lemonade.
• 57:38
  Not that, not that, not that, not that bottom shelf stuff.
• 57:42
  This is top shelf lemonade. Yes.
• 57:46
  They. They showed us the top shelf
• 57:47
  lemonade. Did they show you the top shelf
• 57:49
  lemonade when you went into GO-82 next to the nice bourbons
• 57:52
  you know, signed? Everybody.
• 57:54
  But no, I don't think it needs. No, no.
• 57:57
  You didn't get the VIP tour. I didn't get that tour.
• 57:59
  I didn't get that tour with desert pear and Violet syrups.
• 58:05
  This is non alcoholic again. See those nice edible flowers on
• 58:10
  the top there? Yum.
• 58:14
  And you couldn't have the pineapple promenade without
• 58:17
  having pineapple dough whip. So you have a pineapple dough
• 58:20
  whip. That's an automatic.
• 58:22
  Yes, over at Trowel and Trellis, this is near Disney Traders,
• 58:29
  which I never call that store Disney Traders.
• 58:31
  I always call it port of entry. It's the one opposite port of
• 58:34
  entry, but. I can never keep them straight.
• 58:37
  I just call that whole area port of entry.
• 58:40
  This is sticky pork ribs with a spicy pickled Peppers and
• 58:46
  peanuts that is new. I would consider that.
• 58:52
  That is a that is a mess waiting to happen.
• 58:55
  Garden vegetable flatbread, flatbread Boris and crumbles,
• 59:01
  garlic and fine herbs cheese topped with let that fine herbs
• 59:04
  cheese. That's been around like 3 or 4
• 59:07
  items already. Roasted vegetables and arugula
• 59:10
  salad. That is a new item as well.
• 59:13
  You eat those fine, those fine herbs and cheese with sip that
• 59:17
  with some premium lemonade. The high class day over there.
• 59:23
  The chocolate mousse terrarium I have had, it's pretty good with
• 59:29
  the matcha crumbs and chocolate soil and flowers again.
• 59:35
  They should have partnered with salt and straw right there and
• 59:37
  give us a few worms and crickets in there.
• 59:40
  I'm I'm done. Done.
• 59:43
  That's good protein. Whatever they have a botanical
• 59:47
  slush with twinnings mango and pineapple herbal tea.
• 59:51
  Tell tell Jill with Minute Maid non premium passion fruit juice,
• 59:58
  fruit passion fruit, orange, guava juice, sorry pot juice,
• 1:00:02
  simply fruit punch and simple syrup.
• 1:00:08
  Sharon Hecker says can't be any messier than those chicken wings
• 1:00:11
  were. Oh my goodness.
• 1:00:13
  The point is they need to serve those ribs in the Odyssey,
• 1:00:16
  because you have restrooms close by, you can run into it and wash
• 1:00:19
  your hands. That's true.
• 1:00:21
  That's true. Although I guess you could run
• 1:00:23
  in near the honey Bistro across there and wash your hands too.
• 1:00:27
  Yeah. For the ribs that far.
• 1:00:29
  You know, yeah. So over at Northern Balloon,
• 1:00:33
  that's black. That is in Canada, by the way.
• 1:00:37
  Disney Parks blogs might be telling us something because all
• 1:00:40
  these next booths are in World Showcase and we're starting in
• 1:00:44
  Canada. So are they saying you're
• 1:00:46
  supposed to start in Canada? Just saying.
• 1:00:50
  Maybe. Seared scallops with French
• 1:00:53
  green beans, marble potatoes and bacon vinaigrette.
• 1:01:01
  Beef tenderloin tips with mushroom, mushroom bordelaise,
• 1:01:06
  whipped potatoes and garden vegetables.
• 1:01:12
  Always a good choice. There's a good choice too.
• 1:01:14
  And you have the chocolate Maple whiskey cake over at Northern
• 1:01:18
  Bloom. Any can I always put some good
• 1:01:20
  stuff out I. Was going to say, I think you
• 1:01:22
  get the the beef, don't you? Yeah, we always get the beef.
• 1:01:26
  We always get. Yeah, we always get the beef.
• 1:01:29
  There was one festival with a beef kind of turned us off.
• 1:01:32
  It wasn't as good as it normally was.
• 1:01:34
  I, I don't know if it was this festival, but we will dip into
• 1:01:36
  that and take and try that and try this too.
• 1:01:40
  I I believe we've had the Maple whiskey cake before too, and
• 1:01:43
  it's been pretty good. Yeah, All right, we're heading
• 1:01:48
  to France. We're heading to France.
• 1:01:53
  So we skipped the UK. They've got a.
• 1:01:56
  Croissant. Sometimes the UK doesn't have
• 1:01:59
  booths. Why is this?
• 1:02:03
  I don't know. You do have, I guess you have,
• 1:02:07
  you know, Rose and Crown, fish and chips.
• 1:02:09
  You got everything right there. Maybe so.
• 1:02:11
  They just feel like there's too much going on.
• 1:02:15
  For it, there might just not be room.
• 1:02:16
  There's been an occasion where they've put one on the same side
• 1:02:19
  as Rose and Crown. Just before you get to Rose and
• 1:02:22
  Crown. There's been one there before,
• 1:02:25
  like a seafood, seafood shepherd's pie or something like
• 1:02:29
  that I had over there. There's like an Irish booth.
• 1:02:32
  There's an Irish booth over there.
• 1:02:34
  Oh, yes, I think I remember that.
• 1:02:36
  Yeah. All right.
• 1:02:39
  What else do we have over in France?
• 1:02:41
  You have mushrooms. Yeah.
• 1:02:48
  I don't know. Between all the letters on the
• 1:02:51
  screen and the mushrooms, it just throws me off.
• 1:02:53
  It is new, but it has Rosemary. It's a pulled duck confit,
• 1:02:58
  Rosemary, mushroom sauce, herb polenta, corn cake.
• 1:03:02
  There's a new idea. It's interesting.
• 1:03:06
  It's interesting. You have a tartar onions,
• 1:03:17
  caramelized. So caramelized onions on a flaky
• 1:03:21
  pastry crust topped with bacon. And you also have caramelized
• 1:03:29
  beignet filled with vanilla. OK, that's interesting.
• 1:03:32
  There's beignet? Yeah.
• 1:03:34
  Filled with vanilla cream and glazed with caramel.
• 1:03:41
  That sounds interesting. That could be interesting there.
• 1:03:45
  Yeah, that might be something we have to try.
• 1:03:48
  And it doesn't say new, so I'm guessing it's a returning all
• 1:03:54
  right. Over in between France and
• 1:03:57
  Morocco, you're going to have La La Isla Fresca.
• 1:04:00
  They are going to have the Jamaican jerk chicken.
• 1:04:04
  It's going to have pigeon pea rice, roasted sweet plantains
• 1:04:07
  and cinnamon butter. You have a ceviche that's going
• 1:04:13
  to be shrimp with mango, avocado, cucumber, lime,
• 1:04:17
  cilantro, tomato and jalapeno served with plantain chips that
• 1:04:22
  is new. I think they've had a ceviche
• 1:04:24
  before, but I don't it wasn't this one.
• 1:04:29
  And then you have a coconut chocolate flan that's going to
• 1:04:33
  be chocolate cake, coconut custard and passionfruit caramel
• 1:04:37
  and that is returning. So I'm assuming that's the one
• 1:04:40
  that Catherine has had before. Anything there that floats your
• 1:04:45
  boat? No, I don't think so.
• 1:04:49
  OK, I didn't think so. Over at Tangerine Cafe, flavors
• 1:04:54
  of the Medina over in Morocco, you've got a Moroccan wrap.
• 1:04:58
  Those you can get with chicken, lamb or falafel.
• 1:05:05
  You have the stone baked Moroccan bread that comes.
• 1:05:09
  With. I bet that's good, but that's
• 1:05:11
  good. I think we might play with that
• 1:05:12
  one. I.
• 1:05:13
  Think we? Might play with that at some
• 1:05:15
  point. And as well as the wraps, we, we
• 1:05:18
  got wraps, right? We we waited in line for some
• 1:05:19
  wraps in the last festival. Was that it?
• 1:05:24
  OK, I thought you did. I.
• 1:05:26
  Can't remember how much we liked them, but I think they were at
• 1:05:28
  least a three out of five Mickeys.
• 1:05:30
  OK. And then the dessert there is
• 1:05:33
  going to be an, excuse me, orange blossom saffron cake.
• 1:05:39
  That sounds interesting, might be willing to try that.
• 1:05:42
  All right, heading to Japan. This one's been around a long
• 1:05:50
  time. The frushy, strawberry,
• 1:05:53
  pineapple and honeydew wrapped in coconut, rice, soy wrapped
• 1:05:57
  paper, served with coconut cream sauce and toasted coconut.
• 1:06:02
  That booth is called Hanami. We might, we might have that
• 1:06:05
  again. We've had it before.
• 1:06:06
  I think it's, I think it's OK 750 for that as well.
• 1:06:15
  You also have the Japanese Curry bread, golden crispy fried bread
• 1:06:20
  filled with a fragrant Japanese vegetable Curry that is a new
• 1:06:25
  item. And you have a ramen cup, cold
• 1:06:31
  ramen noodle salad in a cup with fresh vegetables, grilled
• 1:06:37
  chicken served with yuzu soy vinaigrette and chili oil.
• 1:06:44
  Not interested for me. Anything that well, you said the
• 1:06:47
  Fruchi American Adventure. You've got Magnolia Terrace.
• 1:06:55
  You have a new item, the blackened Shrimp po boy with
• 1:06:59
  lettuce, tomato and Cajun remoulade.
• 1:07:02
  Sign me up. I thought he was going to say
• 1:07:05
  that based on as soon as the picture came up, bam.
• 1:07:10
  Yeah, the picture alone, I even know what's in it.
• 1:07:12
  I just want it it. Looks good.
• 1:07:14
  It does look good. You have grilled Gulf oysters
• 1:07:19
  with Andui sausage, butter and lemon.
• 1:07:24
  Is that sale? Is that sale again?
• 1:07:26
  And and no commas in that one. And I believe I copied and
• 1:07:31
  pasted. I don't think I wrote that out
• 1:07:33
  so. 799 for those oysters. Spicy chicken sausage.
• 1:07:40
  Again. All right, now let's go.
• 1:07:43
  Yes, I'll, I'll try that. Ben's long grain wild rice and
• 1:07:47
  the Andouille sausage. Yes, you have had that one
• 1:07:50
  before. Bananas forced the bread pudding
• 1:07:54
  with a rum caramel sauce. I'm not a rum tasting kind of
• 1:07:59
  guy. I think that's why I didn't.
• 1:08:02
  I don't like that much. Not saying I won't try it again
• 1:08:04
  because it looks great, but I think it was a little bit let
• 1:08:07
  down when I had it last year. The year before, yeah.
• 1:08:15
  Block and Hans over in the American Adventure has a frozen
• 1:08:18
  wild Berry lemonade that's going to be Minute Maid lime made
• 1:08:22
  strawberry smoothie wild Berry syrup with popping candy.
• 1:08:26
  There is a non alcoholic version and you can also get it with
• 1:08:30
  Tito's Handmade Vodka. Do you want to announce a winner
• 1:08:35
  so that they have time to e-mail me the via their your e-mail?
• 1:08:40
  OK, we're gonna announce the winner of the instant entry to
• 1:08:44
  tonight's Zoom call happening as soon as we get off here and
• 1:08:46
  within minutes. And we would just ask that the
• 1:08:50
  winner emails us at livingindiz@gmail.com to get the
• 1:08:54
  link. If you don't do that, then we
• 1:08:55
  can't get you the link. I don't know if I can pick it
• 1:08:59
  up. Then you won't see it, but it's
• 1:09:01
  Michelle Hollensteiner. Oh Michelle, I am telling you
• 1:09:06
  that I was manifesting that one. I swear to all of you as my LID
• 1:09:12
  family. I'm like.
• 1:09:13
  Michelle Hollensteiner needs a Zoom call and I couldn't have
• 1:09:18
  picked anyone more deserving tonight.
• 1:09:20
  Michelle, I hope we see you there.
• 1:09:21
  And yes, if you have the zoom, we hope you have the zoom.
• 1:09:25
  If you have the zoom, you know you can come.
• 1:09:27
  I'm, I'm teasing you, you do have zoom.
• 1:09:29
  All you have to do is click that link just now at
• 1:09:32
  livingindies@gmail.com. Congratulations, Michelle.
• 1:09:35
  Yep, Yep. And thank you to Social Stream
• 1:09:39
  Ninja for picking Michelle. Very nice bananas foster funnel.
• 1:09:45
  Cake I almost feel like I have to have a funnel cake to want
• 1:09:51
  more funnel cake in the future. I I just look at it and I just
• 1:09:56
  don't think I'm a funnel cake person.
• 1:09:59
  A lot of the toppings look amazing, but I don't know.
• 1:10:03
  Dude, banana chocolate chip ice cream.
• 1:10:07
  Banana chocolate chip ice cream. I would love to try that.
• 1:10:11
  Keep your funnel cake. Just give it ice cream.
• 1:10:15
  Maybe we make a deal that we just buy this and we all dip
• 1:10:18
  into it for a, for A to see if if the funnel cake thing will
• 1:10:23
  win us over. Maybe you know.
• 1:10:26
  Maybe, I don't know, but that it does.
• 1:10:28
  That's pretty cool. Yeah.
• 1:10:29
  Banana chocolate chip ice cream. I have you ever heard?
• 1:10:32
  I've never heard of banana chocolate chip ice cream.
• 1:10:35
  Sounds good to me. You know, powdered sugar topped
• 1:10:38
  with whipped cream, rum, caramel sauce and a banana.
• 1:10:42
  Cinnamon sugar dusting. So yeah, maybe that's what we
• 1:10:45
  do. Just just dig into it.
• 1:10:48
  All right, over in Italy, all brand new menu for Italy.
• 1:10:52
  Corey's still going to say he passes.
• 1:10:54
  Here's Enchilada, the pasta. It's penne pasta, apple, Raisin,
• 1:10:58
  scallions, almond, honey and lemon dressing.
• 1:11:02
  This is served chilled, which is that makes sense.
• 1:11:08
  Arancini, which is risotto, beef ragu, peas, parmesan and tomato
• 1:11:14
  sauce, and a Raspberry swirl cheesecake with regatta cheese,
• 1:11:21
  raspberries and sweet whipped cream.
• 1:11:26
  Corey is passing on all three. Yeah, I usually boycott Italy
• 1:11:32
  and Italian food is my favorite. But.
• 1:11:36
  You know, we talk about the size and the price of what they got
• 1:11:39
  going on there. And to me, it's kind of one of
• 1:11:43
  those things like if you, you, how do I say it?
• 1:11:50
  Italian food is mostly sauce and noodles.
• 1:11:54
  There's just different shapes and noodles and there's some
• 1:11:57
  different types of red sauce. So if you had if you had one
• 1:12:01
  thing, you almost had everything.
• 1:12:03
  So that's kind of why I don't go over there.
• 1:12:06
  All good. Let's there's a lot of stuff in
• 1:12:09
  this festival. There's a lot of stuff in every
• 1:12:10
  festival, so totally understand. All right, In Germany you have
• 1:12:17
  their farmer's market, you've got potato pancakes with a house
• 1:12:21
  made applesauce. This is plant based.
• 1:12:25
  You also have a toasted pretzel bread that's going to be topped
• 1:12:29
  with Black Forest ham and melted cheese.
• 1:12:32
  So bread, ham and cheese over in Germany, and you have a warm
• 1:12:39
  cheese strudel that's going to be served with Berry compote.
• 1:12:44
  Anything there that you like? That warm cheese strudel I
• 1:12:50
  absolutely love. I love the toasted bread, the
• 1:12:53
  potato pancakes are I I don't know if I've ever had them, but
• 1:12:56
  I I always love everything Germany.
• 1:12:57
  I'm always just count me in on Germany every festival.
• 1:13:01
  I love it and that will be amazed is right there.
• 1:13:04
  That warm cheese strudel. So count us in for all things
• 1:13:08
  Germany. Germany has two booths, so you
• 1:13:12
  have a Summerfest that's going to have a German onion cake with
• 1:13:16
  asparagus, caramelized onions, bacon, herb goat cheese, and a
• 1:13:19
  savory custard that is a new item.
• 1:13:21
  Do you know what that reminds me of looking at it?
• 1:13:25
  What? What?
• 1:13:26
  Fruit cake. Yes.
• 1:13:30
  There's no fruit on it, but it just reminds me it looks like
• 1:13:33
  fruit cake. You know, I've never had fruit
• 1:13:35
  cake in my life. Neither have I.
• 1:13:39
  At the Outpost, you've got a Nigerian beef pie that's going
• 1:13:43
  to be served with a papaya sauce.
• 1:13:47
  So they replace the spicy hot dog with the Nigerian beef pie.
• 1:13:51
  Yes, that sounds and looks coming.
• 1:13:53
  Yeah, I'm. Going to I'm going to attack
• 1:13:55
  that. OK, and you also have a seasonal
• 1:14:00
  fruit parfait. Yeah, I knew that was coming.
• 1:14:02
  With sweet chili sauce and dough.
• 1:14:05
  Whip mango. Why is it Dole Whip mango and
• 1:14:09
  not mango? Dole Whip, I wonder?
• 1:14:11
  Anyway, I knew that that was going to be a no for Corey.
• 1:14:14
  He does not like the sweet chili sauce mixed with the Dole Whip.
• 1:14:19
  Is, yeah. Is that the one 'cause there's
• 1:14:20
  one I liked over at Swirl Showcase, No, at Swirls on the
• 1:14:23
  Water. But the one?
• 1:14:25
  It's the one time I ever just took a few bites of a Dole Whip
• 1:14:29
  and it went right in the trash. Yeah, I think this was it.
• 1:14:32
  That was it. OK.
• 1:14:33
  We'll steer clear of that 1 then.
• 1:14:37
  In China you have a house made cheesy crab wontons, fried fried
• 1:14:42
  wontons filled with cream cheese, celery and imitation
• 1:14:47
  crab stick. Sounds fine, I wouldn't rule it
• 1:14:50
  out. You have a beef baal bun filled
• 1:14:54
  with pan fried beef, red onion and jalapeno and a Chinese
• 1:14:59
  shacha peanut sauce. I have my.
• 1:15:02
  I had my first Bao bun there not too long ago and you know that's
• 1:15:05
  a texture thing too. I'm fine with it, it just feels
• 1:15:08
  like a like a 1/3 of the way cooked bun, you know what I
• 1:15:12
  mean? Exactly it is.
• 1:15:13
  Maybe it is, but. Could be, yeah, we have a place
• 1:15:17
  near us that that serves Bao and so we tried it just to try
• 1:15:23
  something different. I was.
• 1:15:24
  That's exactly what how I felt like it.
• 1:15:26
  Just the texture is just an uncooked or partially uncooked
• 1:15:32
  fun. But it looks good.
• 1:15:33
  It looks good. I won't rule it out.
• 1:15:36
  You have a pan fried vegetable dumpling filled with bok choy,
• 1:15:42
  carrot, shiitake mushrooms, ginger, garlic and sesame.
• 1:15:47
  Very. Nice you have tangulu or Tang
• 1:15:54
  Hulu? Maybe it's Tang Hulu.
• 1:15:57
  Did you ever drink Tang? I never.
• 1:15:58
  I don't think I had Tang until I was an adult and had to say I
• 1:16:03
  got to try what Tang is. Yeah, I want to say I had some
• 1:16:06
  Tang in the 70s when it was, it was the thing, the thing.
• 1:16:10
  It was the Tang. It was the Tang.
• 1:16:12
  Yeah. This is interesting.
• 1:16:13
  It's like they encased it. Yeah, candied.
• 1:16:17
  So it's a skewer of strawberry and grapes coated in candied
• 1:16:22
  sugar syrup. Candied sugar syrup that like my
• 1:16:30
  sugar spiking just thinking about it.
• 1:16:32
  Yeah, don't, don't sign me up for that one.
• 1:16:36
  Hello Norway. Norway's got a cardamom bun
• 1:16:40
  filled with lemon curd and meringue.
• 1:16:44
  I want to try that. That's at the Norway beer cart.
• 1:16:48
  We haven't, I'm surprised we we haven't eaten anything in Norway
• 1:16:52
  in a while. So maybe when we get sick of the
• 1:16:53
  food booths and all that, I got to start paying attention to
• 1:16:55
  Norway a little bit more. They have some really good.
• 1:16:59
  Have you ever had the school bread over there?
• 1:17:01
  No. That's that was pretty popular
• 1:17:04
  for a while the school. I know.
• 1:17:05
  Amongst the some of the YouTube creators maybe six years ago, I
• 1:17:12
  feel like the kids liked it the first time and then the second
• 1:17:13
  time they're like, but I still liked it so I'll revisit that
• 1:17:18
  again. It's more like a donut.
• 1:17:19
  I don't know why they call it bread, but.
• 1:17:23
  Mexico You have corn tortillas tossed in a salsa, ranchera and
• 1:17:29
  Monterey Jack with shaved rib eye, poblano Peppers, onions,
• 1:17:34
  queso fresco and crema mexicana. And that's a new item.
• 1:17:43
  You also have flour tortilla filled with crispy calamari,
• 1:17:48
  fried garlic, pasilla aioli and chives.
• 1:17:53
  That's also a new item for them. And you have another flan.
• 1:18:00
  So you've got 2 Flan's. This one is Grandma's flan,
• 1:18:05
  creamy hazelnut chocolate flan with vanilla cream.
• 1:18:10
  I think this. I think Catherine would like
• 1:18:13
  this one over the other one. OK.
• 1:18:16
  That's what I'm guessing. I've had that one.
• 1:18:19
  Well, a version of it. I'm not a flan guy.
• 1:18:21
  I don't think I'm a flan guy. Yeah, for me it's it's texture
• 1:18:25
  again. I could take it or leave it.
• 1:18:27
  Yeah, Erock, Hello. Good to see you.
• 1:18:32
  Nope, we saw that one already and Joffrey's gets into the
• 1:18:36
  action. This one is going to be at the
• 1:18:38
  Joffrey's near Canada and Disney Traders.
• 1:18:40
  You have a Very Berry Matcha latte and you also have your
• 1:18:46
  Roderick's Dubai Chocolate Frozen Cappuccino.
• 1:18:53
  I almost want to say the Joffrey's.
• 1:18:56
  OK. So we sat down, Tammy and I and
• 1:18:58
  Jacob on Saturdays at the ABC Commissary, enjoying our Buffalo
• 1:19:01
  chicken and grilled cheese sandwiches, and we talked about
• 1:19:04
  Joffrey's. We hammered Joffrey's in that
• 1:19:07
  during that conversation. Do you remember that?
• 1:19:10
  My take on Joffrey's is I love the coffees.
• 1:19:12
  I enjoy going to Disney Springs and and smelling all the
• 1:19:15
  different flavors and then picking out a a grinded bag of
• 1:19:20
  coffee from them. Those are very good.
• 1:19:22
  I think their weak point, I think their weak point is, is
• 1:19:25
  these things. And I think it might have been
• 1:19:27
  Pamela V when we were live nailed it.
• 1:19:29
  It's like it lacks taste. Like when you when you have, if
• 1:19:32
  Starbucks made these things, it'd be like, whoa.
• 1:19:35
  And you know, it's going to pack a punch with flavor.
• 1:19:37
  But Joffrey's just tends to lose flavor or it doesn't gain enough
• 1:19:41
  flavor for these things. But the Dubai chocolate sounds
• 1:19:44
  good. Yeah.
• 1:19:45
  So I almost want to have a conversation with the cast
• 1:19:48
  member on that and be like, listen, I I want to give you a
• 1:19:52
  good review. Can you make one of those for
• 1:19:54
  me? And if I don't like it, you give
• 1:19:56
  me something else. It's a fair deal if they don't
• 1:20:00
  mind, because I want to like that.
• 1:20:04
  That sounds good, but I am not a fan.
• 1:20:10
  Yeah, I want to try so. So Catherine wants me to try the
• 1:20:16
  Dubai chocolate. She bought a little Dubai
• 1:20:20
  chocolate candy bar and she wanted me to try it.
• 1:20:23
  And silly me, I left it in the car so it melted so didn't get
• 1:20:28
  to try it. But I do want to try that.
• 1:20:30
  I do like frozen cappuccinos. I do like chocolate.
• 1:20:36
  I don't know about the pistachio syrup, but be willing to try.
• 1:20:40
  But you know what it looks like? It looks like the drink at
• 1:20:45
  Starbucks that I used to get some sometimes the chocolate
• 1:20:50
  mint frapp. I can't remember what it's
• 1:20:53
  called, but it's basically a chocolate mint frappe.
• 1:20:55
  And that's what that's what it kind of looks like.
• 1:20:57
  But but you're right, you know, they they could do so much
• 1:21:02
  better. Hey, did you hear that Dunkin'
• 1:21:03
  Donuts is taking over the Starbucks in in Disney?
• 1:21:10
  What? It's it's been going all over
• 1:21:14
  the Internet for the last week. It's not.
• 1:21:17
  True. It's not true good, but
• 1:21:21
  everybody's, everybody's, you know, thinking it's true because
• 1:21:24
  they saw it on the Internet. Folks.
• 1:21:27
  If it was done by Mousetrap News, it's satire.
• 1:21:32
  It's meant to be a joke. So no, Dunkin' Donuts is not
• 1:21:36
  taking over all the Starbucks and Disney properties.
• 1:21:41
  So that's good. Yeah, that's good.
• 1:21:43
  Because I think Dunkin' Donuts is good for their coffee
• 1:21:46
  straight up. But I don't know, you know, I
• 1:21:49
  just look at a lot of their, their foofy drinks to, to, I
• 1:21:54
  mean, it, it, it equals like 5 Big Macs.
• 1:21:57
  I mean, they're bad for you. They're bad.
• 1:22:00
  I couldn't imagine, right, people, people go to Starbucks.
• 1:22:04
  You don't go to Starbucks for, you know, an Americana.
• 1:22:07
  You know, you don't go there for coffee.
• 1:22:09
  You go there for the Foo Foo drinks, right.
• 1:22:11
  I couldn't imagine Dunkin' Donuts taking over.
• 1:22:15
  It's just not. That's no you might as well just
• 1:22:18
  put Joffrey's instead of Starfucks.
• 1:22:21
  Yeah, I'd go for that first. Yeah, yeah, at least they have a
• 1:22:26
  Joffrey's has a menu for that stuff.
• 1:22:29
  So. So yeah, that's your preview of
• 1:22:33
  Flower and Garden. I think, you know, there's some
• 1:22:37
  good stuff on there. I will be there the first
• 1:22:39
  weekend. I'll be there Saturday checking
• 1:22:43
  it out with Corey and Pam, so we'll see.
• 1:22:47
  We'll get into a couple items. It'll be a lot of fun.
• 1:22:50
  It'll be a lot of fun. I can already foresee it.
• 1:22:53
  How can we not have an amazing time with you?
• 1:22:55
  And Catherine and Finley and Jacob will be there and Tammy
• 1:23:00
  and maybe Jill. You know, there's a Mango Things
• 1:23:04
  there. It's Epcot and AB Abba's
• 1:23:07
  playing. So those might be the three
• 1:23:09
  things that maybe get her there. And I'll tell her that you guys
• 1:23:12
  are there, so I'll give it my best shot.
• 1:23:15
  All right, that's all you can ask for, right?
• 1:23:20
  What about a top three for foods for you?
• 1:23:24
  Oh. OK, springing it on me.
• 1:23:28
  I like that. So let's see quickly.
• 1:23:32
  Not probably top three, not in this order.
• 1:23:36
  I'm going to thumb through the menu really quick.
• 1:23:39
  Top three. Well, I would say the blackened
• 1:23:43
  catfish sandwich would be right there.
• 1:23:49
  What was accompanied with that blackened fish sandwich?
• 1:23:56
  Let me see, are you going back on it?
• 1:24:05
  Nah, I'd have to go all the way back.
• 1:24:07
  No. OK, Well, do you have a top
• 1:24:10
  three? No, I did like the the blackened
• 1:24:14
  catfish. That one stuck out to me.
• 1:24:19
  If I think about our family, I think the the top 3 is going to
• 1:24:23
  be the flan and the chicken and waffles because Catherine like
• 1:24:28
  that she had a couple of years ago when we went.
• 1:24:31
  So she'll probably want to do that.
• 1:24:34
  OK, well definitely that. I thought I could pick something
• 1:24:38
  else pretty quickly. Top three, huh?
• 1:24:46
  There's a lot of good things that are kind of on the same
• 1:24:48
  plane. For me.
• 1:24:49
  It's not the spicy hot dog. So.
• 1:24:52
  For sure. It's not the it's not the the
• 1:24:59
  chili Dole Whip. You know, maybe put the conch
• 1:25:05
  fritters in there. The conch fritters are over
• 1:25:07
  there with the blackened catfish and the Peach cobbler.
• 1:25:14
  Let's go with that. OK, we'll go with those three.
• 1:25:17
  Those, those are three that definitely could sit in the top
• 1:25:19
  three for us because that's good stuff too.
• 1:25:22
  But there's so many good things to try and stick with us on
• 1:25:25
  Saturdays when we're live at Epcot because we will be trying
• 1:25:28
  some of these foods. You know, we always we usually
• 1:25:32
  hit the the merch right away when we start a stream at a new
• 1:25:35
  festival. Makes Tammy happy to run in
• 1:25:38
  there into creations and check that out.
• 1:25:40
  So it'll be merch, it'll be trying foods along the way,
• 1:25:46
  maybe some some attractions as well, if if ride times are are
• 1:25:50
  friendly and we're going to see ABBA, maybe not just once, maybe
• 1:25:55
  twice the music of ABBA. So we'll give you a real feel of
• 1:25:59
  what it's like to be at the 2026 Flower and Garden Festival on
• 1:26:04
  Saturdays. It's going to be a ton of fun.
• 1:26:06
  Lawrence and family will be out there with us as well.
• 1:26:08
  So let's all have some fun together.
• 1:26:11
  If you're not subscribed to this channel, definitely subscribe to
• 1:26:13
  us and Park Bros. And you know, it's it's a good
• 1:26:18
  time, it's good, it's good quality Disney content for
• 1:26:23
  anyone that that loves it. You know, you can't have a
• 1:26:28
  better guy, a better bro, a better dude than Lawrence.
• 1:26:31
  And I like to think our family is pretty friendly and
• 1:26:34
  approachable and lots of fun to have be with as well.
• 1:26:37
  We always invite you all to enjoy Disney through the eyes of
• 1:26:39
  our family. So got a lot of fun good stuff
• 1:26:42
  going on there tomorrow. We are starting earlier
• 1:26:45
  tomorrow. No matter, no matter what.
• 1:26:47
  We are starting earlier tomorrow, of course, unless
• 1:26:50
  something pops up at work. The plan is I'm hoping to get
• 1:26:55
  started like no later than 5:30. So we'll see.
• 1:26:59
  So I'll keep you abreast on the time of that.
• 1:27:03
  So look for us to go. I'll be sitting right here.
• 1:27:05
  Earlier, yeah, I'm working with a cast member for PT pretty
• 1:27:09
  close to Disney tomorrow, so I'll have all my stuff with me.
• 1:27:12
  So I just have to transition over, you know, maybe, maybe a
• 1:27:16
  20 minute drive Max. So when I'm done, I'll be right
• 1:27:20
  over there. All right.
• 1:27:21
  You know, it's funny. It's funny because I talked
• 1:27:24
  about couple 3-4 years ago, 3 1/2 years ago, getting hired
• 1:27:27
  over there at Disney to be one of their therapists.
• 1:27:31
  And it was literally like, oh, it's under Magic Kingdom, the,
• 1:27:34
  the, the PT clinic. And I'm like, so when work is
• 1:27:38
  done I can just come through the, the Utili doors and just
• 1:27:42
  start live streaming. That was a thought.
• 1:27:45
  Oh boy. So, yeah, but thanks for being
• 1:27:48
  with us, everybody. Have we said it all done at all?
• 1:27:50
  Yeah, yeah, very excited to see this Flower and Garden Festival.
• 1:27:55
  Should be a lot of new topiaries.
• 1:27:58
  Some of them were out, Corey saw some of them last week, but they
• 1:28:02
  will all be out tomorrow. And the rest of the flowers, now
• 1:28:08
  that all that cold is gone down there, you guys will be able to
• 1:28:13
  really see it. Just Epcot just looks so
• 1:28:16
  different in this festival. It's just just amazing.
• 1:28:19
  Yeah, that's what that's one of the things I love, love about
• 1:28:22
  Epcot. You know, every every so often
• 1:28:24
  it the park is just renewed with new food, new concert lineup,
• 1:28:29
  new merch, topiaries. Now sometimes it's hard.
• 1:28:32
  It's just, it's so much fun and brand new scavenger hunts, It's
• 1:28:36
  such a great thing. So want to thank you all for
• 1:28:39
  joining us live, everyone. We do it live because we do it
• 1:28:41
  for you. And yeah, until then, we're just
• 1:28:46
  a couple of bro. I was just just wanted to
• 1:28:49
  mention next week's show should be a fun one we're doing.
• 1:28:53
  Is it worth it? So we're going to play a little
• 1:28:57
  game. We're going to have a attraction
• 1:29:00
  or a show, we're going to spin a wheel, see what what attraction
• 1:29:03
  comes up. We're going to spin another
• 1:29:05
  wheel, see what time comes up and just decide is it worth
• 1:29:08
  waiting for that attraction this amount of minutes so.
• 1:29:12
  And you as a live audience can chime in in the chat and let us
• 1:29:15
  know what you all think. All right, awesome stuff.
• 1:29:20
  Hit the like button. Subscribe if you haven't done
• 1:29:21
  that. We are one of those rare YouTube
• 1:29:24
  channels that puts on a weekly high quality podcast and then we
• 1:29:28
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• 1:29:32
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• 1:29:35
  We're part of the Disney streamernetworkdsn.disneystreams.com.
• 1:29:38
  Check that out. To support 24 streamers up to 24
• 1:29:42
  streamers all at once. It's a great brotherhood.
• 1:29:45
  And if you are a creator and you're not in it, what are you
• 1:29:48
  thinking? What are you doing?
• 1:29:50
  Get on in. Get on in.
• 1:29:52
  Because we are stronger as one, right Lawrence?
• 1:29:55
  Absolutely. e-mail us if you're interested,
• 1:29:57
  disneystreamernetwork@gmail.com. Speaking of which, when we end
• 1:30:02
  here in a few seconds, we're going to send you out to Christy
• 1:30:04
  pH Disney. So those of you that aren't
• 1:30:06
  joining us for the Zoom call can head out to Disneyland and enjoy
• 1:30:09
  that. Otherwise, we will see those of
• 1:30:12
  you that are members of Skyline and above on Living in for the
• 1:30:16
  Zoom call. All right, until then, we're
• 1:30:19
  just a couple of Bros talking Disney.
• 1:30:22
  Good night everyone. Good night everybody.