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Disney Food And Dining At Home With Julie Tremaine And Carly Caramanna · Arroe Collins Like It's Live

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  Speaker 1: You know what's funny about podcasts listening today? It's being
• 0:02
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• 0:35
  Speaker 1: your exploration.
• 0:36
  Speaker 2: Boom.
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  Speaker 1: Chicka bum bum. How's everybody doing?
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  Speaker 3: Oh, it was a little hiccup on our side.
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  Speaker 1: We have you for a 10 minute or we'd said
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  Speaker 1: it was a 20, but it is a 10 minute
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  Speaker 1: or with these young ladies. So what are you saying?
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  Speaker 1: I have an hour. Cause you know me, Michael, I'll
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  Speaker 1: take it. Man, I got to tell you what, you
• 1:01
  Speaker 1: guys are so spot on when it comes to this.
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  Speaker 1: And the reason why is because if you really sit
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  Speaker 1: back and study social media, what are people doing about
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  Speaker 1: their Disney adventures? They're taking pictures of the food. You
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  Speaker 1: are so spot on with where we are in the
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  Speaker 1: world of Disney.
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  Speaker 2: Social media has really changed the entire Disney experience. And
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  Speaker 2: I think we as eaters and consumers benefit from it,
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  Speaker 2: you know, because I feel like they now continually change
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  Speaker 2: the menus seasonally more than we've ever seen before.
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  Speaker 3: And I think that's pressure from social media. It has
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  Speaker 3: to play into it.
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  Speaker 1: Yeah, because I mean, that's one of the things, even
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  Speaker 1: with professional sports, I mean, part of the action of
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  Speaker 1: going to the game is making sure that you enjoy
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  Speaker 1: the dinner. And I feel the same way about about Disney.
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  Speaker 1: It's like, OK, OK, we're going to do this, this
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  Speaker 1: and this. Yeah, but wait, wait, wait. What are we
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  Speaker 1: having for lunch? What are we doing for dinner? And
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  Speaker 1: because it really is. And now you're giving us the
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  Speaker 1: opportunity to have it at home. Are you crazy?
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  Speaker 4: Well, there are a lot of cookbooks that from Disney
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  Speaker 4: and from other people that recreate Disney foods that people
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  Speaker 4: have very fond memories of and have loved at the parks.
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  Speaker 4: what makes ours different is that every restaurant that we
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  Speaker 4: include doesn't exist anymore. So it's a place that only
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  Speaker 4: exists in memory. So maybe you went with your family
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  Speaker 4: when you were young. Maybe it's a place that existed
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  Speaker 4: before you even started going to the park. You always
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  Speaker 4: wish you could have tried, but you can create these
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  Speaker 4: flavors at home, which is exactly what inspired us to
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  Speaker 4: do the book. We were like, We were looking at
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  Speaker 4: menus from 1981 at Walt Disney World and being like,
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  Speaker 4: we wish we could go to these restaurants.
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  Speaker 3: We just want to taste them.
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  Speaker 4: And then we were like, wait a second. We can,
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  Speaker 4: we can make these foods ourselves. We can recreate those.
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  Speaker 1: I'm a chili fanatic. So when I read in your
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  Speaker 1: pages that Disney was a chili fanatic as well, I
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  Speaker 1: want to sit down and have a bowl of chili
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  Speaker 1: with him. Yes.
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  Speaker 3: And it's soup season. Well, I think it's soup season
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  Speaker 3: all year long, but yes.
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  Speaker 1: But I mean, what was it that he loved about it?
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  Speaker 1: Was it the instant protein? Cause you know how we
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  Speaker 1: creative people are. If it's not protein, then, then we're not,
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  Speaker 1: we're not jumping into it.
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  Speaker 3: I don't think people cared about protein.
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  Speaker 2: Like we obsess with it today, which I am, I'm
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  Speaker 2: not mad about.
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  Speaker 3: I mean, it keeps you full. I get it.
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  Speaker 2: He was just really a man of simple tastes, you know,
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  Speaker 2: and that can't get really any more simple than that.
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  Speaker 4: And he also was so creative and he was so
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  Speaker 4: busy that he didn't want to be bogged down with
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  Speaker 4: food preparation.
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  Speaker 3: Like he kept cans of chili in his office.
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  Speaker 4: He would open up one brand because it had more
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  Speaker 4: meat and one brand because it had more beans, combine
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  Speaker 4: the two in a pot, not even bother to heat
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  Speaker 4: it and then just eat it cold with a spoon
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  Speaker 4: so that he could just keep going.
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  Speaker 3: You know, that man did not have time to spare. Yeah.
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  Speaker 1: Do you realize you just painted the picture of what
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  Speaker 1: it's like to be a radio disc jockey? Because that's
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  Speaker 1: exactly how we eat. It really is. I mean, cold food.
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  Speaker 1: I don't care. Just open the can. Let me have
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  Speaker 1: some of those raviolis.
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  Speaker 3: Come on. Little Chef Boyardee.
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  Speaker 1: This has got the makings of a Disney Plus kind
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  Speaker 1: of adventure where you guys are going to be spotted
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  Speaker 1: on that lens. Can you talk about something like that?
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  Speaker 1: Or are you working on something like that? Because I
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  Speaker 1: want to see it come to life. And I want
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  Speaker 1: all these Disney characters to come and make it for me.
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  Speaker 2: That would be absolutely amazing.
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  Speaker 4: That would be great.
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  Speaker 3: Disney, call us. That would be fine.
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  Speaker 1: Oh, we're talking Disney food here. We'll be right back
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  Speaker 1: with Julie Tremaine and Carly Caramana. The name of the book,
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  Speaker 1: The Unofficial Disney Parks Retro Cookbook. We are back with
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  Speaker 1: Julie and Carly. It really does look like you guys
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  Speaker 1: had a lot of fun. I mean, when you're talking
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  Speaker 1: about the carrot cake cookies, come on. I mean, carrot
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  Speaker 1: cake is already a big thing in my life and
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  Speaker 1: I weaken at the knees. And now you want to
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  Speaker 1: put it in cookie form?
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  Speaker 3: Yes. That is one of those dishes that really alters
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  Speaker 3: your brain. It is so delicious. And I guess I
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  Speaker 3: would say maybe a little healthy too. I mean, protein,
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  Speaker 3: I don't know, carrots. It sounds healthy-ish.
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  Speaker 1: It does, but it's that frosting that I actually go after, man.
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  Speaker 1: I mean, everything else will sit there for a while,
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  Speaker 1: but boy, I got to have that frosting on top.
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  Speaker 1: So now when you have a book like this, what
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  Speaker 1: is the adventure like for you personally? Because I mean,
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  Speaker 1: you guys are the ones doing the hard work. All
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  Speaker 1: we have to do is turn a page. I mean,
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  Speaker 1: you guys dug in to make sure that we had
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  Speaker 1: the authentic ingredients.
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  Speaker 4: It wasn't just digging into the history of the restaurants
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  Speaker 4: and what people were eating, but it was also thinking
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  Speaker 4: about when we're recreating recipes from 1955 or 1960, how
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  Speaker 4: would they have prepared it then? What were the ingredients like?
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  Speaker 4: What was mid-century cooking like? And how can we update
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  Speaker 4: that for modern palates? But honestly, it was all hard
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  Speaker 4: work and it was all research, but it was so
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  Speaker 4: much fun. Just doing deep dives into all these things
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  Speaker 4: at Disneyland and Walt Disney World that all existed before
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  Speaker 4: we were born and we were never able to experience.
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  Speaker 2: Yeah.
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  Speaker 1: I have a neighbor. I live in a forest and
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  Speaker 1: my neighbor actually told me face to face. This is
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  Speaker 1: before I even knew you were even doing this book.
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  Speaker 1: And I said, why are you raising goats so I
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  Speaker 1: can have goat cheese?
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  Speaker 2: Why?
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  Speaker 1: Because have you ever been to Disney and had goat cheese?
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  Speaker 1: I swear to God, he told me that. And then
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  Speaker 1: you guys are putting focus on it. The dude's not wrong.
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  Speaker 3: Yes.
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  Speaker 2: That is absolutely hilarious. The goat cheese dip is one
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  Speaker 2: of my favorites from the dish. It's also perfect with
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  Speaker 2: the holidays coming up. It's such a unique side dish
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  Speaker 2: that's deceiving because it's.
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  Speaker 3: Really easy to make. But that is one of the
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  Speaker 3: newer closures.
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  Speaker 2: That is Restaurant Marrakesh that we lost only in 2020.
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  Speaker 2: So I love how we span back to opening of Disneyland,
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  Speaker 2: but also current day. And if you're a present-day Disney fan,
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  Speaker 2: you definitely miss visiting the Morocco Pavilion and eating in
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  Speaker 2: that beautiful palace.
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  Speaker 1: One of the things that we're forgetting about here is
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  Speaker 1: the fact that not only are you giving us these
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  Speaker 1: incredible recipes, but you're giving us the history. Now you
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  Speaker 1: have me hooked. And, oh, my God. Sure, when I
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  Speaker 1: would turn the page, I would sit there and read
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  Speaker 1: about the recipe. But, my God, I was hooked on
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  Speaker 1: that history. And it was like, you guys did your
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  Speaker 1: homework on this.
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  Speaker 3: Absolutely.
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  Speaker 2: And I think that is, you know, we kind of
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  Speaker 2: created a book that I always wanted. I love Disney food,
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  Speaker 2: but I also love the history behind everything. And, you know,
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  Speaker 2: we're not the first to make a Disney cookbook, but
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  Speaker 2: it's certainly different than the rest out there because it has,
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  Speaker 2: you know, not just a full, you know, little paragraph,
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  Speaker 2: it's a full essay behind the scenes of what went
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  Speaker 2: in and kind of.
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  Speaker 3: The lens of Walt Disney World.
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  Speaker 2: And Disneyland through food, which I kind of love looking
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  Speaker 2: at it. And, you know, we, I don't even know
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  Speaker 2: if we set out, you know, this cookbook's not organized
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  Speaker 2: by appetizer entree.
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  Speaker 3: It's naturally organized chronologically. So it really does tell the
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  Speaker 3: history of these.
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  Speaker 2: Parks and, Through food, which I don't think we intended
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  Speaker 2: to do it. It naturally happened in this really amazing way.
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  Speaker 1: Well, you entice our imaginations and tummies with the dang
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  Speaker 1: index there, because what is it but a giant menu?
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  Speaker 1: I'm sitting there going, yeah, where's the waitress?
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  Speaker 3: Where's the waitress?
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  Speaker 1: I need some sweet tea first. Come on, bring it on.
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  Speaker 1: I mean, everything about this is such an adventure. And
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  Speaker 1: I really do encourage people that for the holidays, especially,
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  Speaker 1: and this is not a cheap plug, but it is.
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  Speaker 1: I want them to buy it and share it with
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  Speaker 1: their families and then have food cooking contests or get
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  Speaker 1: together and have Disney tapas. I mean, everybody bring a
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  Speaker 1: dish from Disney. I mean, you guys really do open
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  Speaker 1: up characterization as well as communication.
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  Speaker 3: I love that. And I love that idea.
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  Speaker 2: I've actually gotten a lot of messages from people that
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  Speaker 2: are doing dinner parties organized by like a decade. So
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  Speaker 2: they're having like opening Disneyland dishes, you know, or flash
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  Speaker 2: forward to the nineties, which we have a whole chapter
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  Speaker 2: on that.
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  Speaker 3: You know, definitely a lot of like Michael Eisner and
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  Speaker 3: Walt Disney world. And they're kind of separating it that way,
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  Speaker 3: which I love to hear.
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  Speaker 1: Where can people go to find out more about everything
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  Speaker 1: that you guys are doing? Because I really want them
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  Speaker 1: to jump into this project and they're going to.
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  Speaker 2: Yes.
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  Speaker 3: Thank you. Yeah. The book is everywhere.
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  Speaker 2: I'm in Charlotte and we have it at all the
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  Speaker 2: books of millions here, which I just went to the
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  Speaker 2: Concord mall the other day and I purchased my own
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  Speaker 2: copy there.
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  Speaker 3: It's also online, Amazon and everything.
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  Speaker 1: Are you going to do something at the park road books?
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  Speaker 1: Because they they're open for stuff like this girl.
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  Speaker 3: Yes. Yes.
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  Speaker 2: I'm going to reach out to them. I love the
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  Speaker 2: Park Road Shopping Center. It's such a cool little like
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  Speaker 2: throwback place.
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  Speaker 1: You got it. You got to team up with Harris
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  Speaker 1: Teeter and let's get a Disney party going on right
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  Speaker 1: there at the Park Road Shopping Center, because I mean,
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  Speaker 1: it really is.
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  Speaker 3: You know what?
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  Speaker 1: Yeah. Yes.
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  Speaker 3: And that that Harris Teeter bar has its own Instagram.
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  Speaker 3: So we should do something there.
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  Speaker 2: We got.
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  Speaker 3: Oh, my God.
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  Speaker 2: What a smoke.
• 9:40
  Speaker 1: It's a smoke. world after all isn't that a disney
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  Speaker 1: song oh my god well come back to this show
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  Speaker 1: anytime in the future because the door is always going
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  Speaker 1: to be open for.
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  Speaker 3: You thank you so much and when.
• 9:55
  Speaker 1: You come cruising through that through that harris cheater look
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  Speaker 1: for the dude named ct that's my real name. And
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  Speaker 1: I'm in customer service. I want to do this party.
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  Speaker 1: I want to do that party. Let's make it happen.
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  Speaker 1: You guys be brilliant today.
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  Speaker 3: Okay. Thank you so much.