Bangers, Beef, Chicken, or Fish?! What A Conundrum!

You know, after I published yesterday’s post, I got to thinking … what are my personal favorite WDW meals?

I mean, it’s very clear that I absolutely love the Captain’s Grille’s Cabernet-braised Short Rib with Creamy [Sweet Corn] Risotto.  As I mentioned, I order it every time we visit that little-known, under-appreciated restaurant!


Then, I started thinking about what other Disney creations I tend to order each time we visit the establishment at which they are offered.

Take Kona Cafe, for example.  Have you ever had their Pan-Asian Noodles with Chicken?  No?  Wok-seared yakisoba noodles.  Vegetables.  Chicken.  Yum!  Yes, I do order it every time!


How about Epcot’s Rose & Crown Dining Room?  Ever go there?  Thanks to WDW Main Street Podcast’s Doug Davis, this pub’s Bangers and Mash crash my list.


A few months ago, I wrote a piece entitled “The Three “Faces” of Disney’s Butter Chicken!”  I penned that post with very good reason.  Sanaa’s Butter Chicken is phenomenal.  I can’t get enough of it!

Photo Sep 23, 6 27 28 PM

Hop on a bus and take a short ride over to Disney’s Coronado Springs Resort, my friends.  Simply the best burger on property, Laguna Bar’s aptly-named Laguna Burger deserves two pics!


The sweet potato fries are a special order, I’m afraid.  Sadly, they’re not always available.  Just ask!


But, Bob, it’s just a burger!  Folks, it is that good.  It’s the way in which the patty, itself, is seasoned that makes it so tasty.  Don’t believe me?  Then, please stop by and judge it for yourself!

On this next point, my son and I agree to disagree.  I think he still prefers California Grill, but I’ll say it anyway … Splitsville serves the best sushi in Walt Disney World!


Oh, OK.  Maybe that is a bit of an extreme declaration.  I’ll tell you one thing … this Volcano Roll, as well as most every other roll this bowling alley makes, is outstanding.  It’s my “go to” order!

Here’s another morsel that I just have to toss into the mix.  Mrs. All in WDW and I find this dish – a small salad of sorts – to be a light and refreshing little “snack”.  Arugula.  Hummus.


Served at Hurricane Hanna’s Waterside Bar and Grill at the Yacht and Beach Club Resorts, this Seared Tuna is one of the few dishes I’ve replicated at home!  Absolutely delicious!

So, what do you think, folks.  My list could go on and on, but what are your favorite WDW meals?  Which dishes do you have each and every time you visit Mickey’s world?

Please leave a comment and let us know.  Meanwhile, which of my favorites would you choose?

Braised Beef Short Rib Alert! Dining With The Captain!

As often as Mrs. All in WDW and I find new things to do in WDW – and we do with each and every trip – we also tend to gravitate back to family favorites.

Take the Yacht Club’s Captain’s Grille, for example.  Whether it’s for breakfast, lunch, or dinner, we love this not-well-known and under-appreciated Table Service restaurant.


Why?  Well, for one, we can almost always get a seat!  Oh, in busy times, ADRs are still a good idea, but we often just walk right in!

Of course, there’s an even more important reason to dine at “the Captain’s table” …


Over the last few years, when asked, I have been very vocal that this spot’s Cabernet-braised Short Rib with Creamy [Sweet Corn] Risotto is my absolute favorite meal on Disney property.

The beef is “fall apart” tender.  The risotto is divine.  I have to confess … each and every time we visit the Captain, I order this meal.  If he ever took it off his menu, I’d be devastated!

Of course, the Captain has plenty of other dinner options to choose from among …


On this particular visit, for instance, Mrs. All in WDW was enticed by the restaurant’s Market Fish.  A perfectly-cooked piece of corvina over a Portuguese stew, she found it simply delicious.


My friends, I think it’s pretty obvious.  My family would highly recommend to your family that you visit the Captain.  Add him to your future list of ADRs.

In fact, follow this plan … start your experience with another of my all-time favorites – a Disney Habanero Lime Margarita.


Then, finish with the most delicious, fork-tender piece of braised beef you’ll ever eat.  You won’t be sorry!  Bon appetit, my friends.  I’ll se ya’ tomorrow!

Food & Wine ’13 Pre-Festival Top “25″ – Where are the Ribs?!

Yeah, where are the ribs?!

When it comes to the five items that Disney Parks Blog unveiled a few days ago, I think that’s the question to ask.  Where are the ribs?  Where are the ‘Braised Short Ribs in Cabernet with Mashed Potatoes’?  I want some … now!  🙂

First, let’s review the current state of the All in WDW Food & Wine ’13 Pre-Festival Top “25″.  A few days ago, I updated the list and presented:

  1. Kalua Pork Sliders (Hawaii)
  2. “Le Cellier” Filet Mignon (Canada)
  3. Grass-Fed Beef Sliders (Florida)
  4. Crispy Pork Belly (Brazil)
  5. Scottish Salmon (Scotland)
  6. Seared Mahi-Mahi (Singapore)
  7. Seared Trout (Canada)
  8. Seared Scallop (Brazil)
  9. Scotch Egg (Scotland)
  10. Garlic Shrimp (Australia)
  11. Watermelon Salad (Florida)
  12. Kimchi Dog (South Korea)

But, now, there’s going to be … braised short ribs!  I love braised short ribs!  Almost as much as I love filet.  Or, pork sliders.  In fact, two of my favorite Atlanta restaurants serve fantastic short ribs, and it’s often my ‘go to’ menu item.

France has a new entree for 2013, and it’s their ‘Braised Short Ribs in Cabernet with Mashed Potatoes’.  Call them our “new” #3 and rank them on the list right behind Canada’s filet!  Sorry, Florida.  Your sliders drop a spot.

What in the world is lemongrass?  It is a plant with a lemony scent that grows in many tropical climates – most notably in Southeast Asia.  A common ingredient in Thai cooking, it provides a zesty lemon flavor and aroma to a dish.  Big surprise, eh?

Well, Singapore, leaning on its Thai influences, will offer us ‘Lemongrass Chicken Curry’ in 2013.  Goodbye, beef rendang!  Hello, chicken!  You hit the list right behind Brazil’s seared scallop!

Thai Chicken Curry

Thai Chicken Curry

On Wednesday, when discussing the aforementioned Brazilian ‘Seared Scallop with Hearts of Palm and Tomato Stew’, I asked, “Does this mean that New Zealand’s scallop will be leaving the festival?”  It looks like it is definitely ‘outa here’ as, this year, New Zealand will be plating up ‘Venison Sausage’.

I have to admit that I have tried venison just once … many years ago.  I wasn’t a huge fan, back then, but it’s time to give it another try.  Its pre-festival position puts it just behind Singapore’s lemongrass chicken.

Hops & Barley will be presenting us with ‘New England Clam Chowder with a Side of Tabasco’.  I do like a nice cup of chowder, but, like Australia’s ‘Garlic Shrimp’, isn’t clam chowder a bit on the mundane side?  You can get it most anywhere.

Finally, we now know that Scotland will be offering a third item in its inaugural year – ‘Vegetarian Haggis’.  Hmm.  OK.  Let’s do some research.  We know what we’d get if we got served “regular” haggis, right?  In a few words, a vegetarian haggis is, more or less, a firm and spiced bean and lentil stew that is thickened with oats.  Well, at least it isn’t a bunch of unsavory innards!

For me, it’s a dogfight between South Korea’s ‘Kimchi Dog’ and Scotland’s haggis for this list’s “cellar”, and I have to tell you … beans, lentils, and oats.  I like all of those ingredients.  I should like the haggis, right?  I mean, I already know that I’m not a big fan of kimchi.  So, maybe the haggis takes a slight edge over the ‘dog’?

Nope.  I just can’t get my brain past the word “haggis”.  For now, it hits the bottom of the list.  I would rather have the fermented vegetables.

So, here we are:

  1. Kalua Pork Sliders (Hawaii)
  2. “Le Cellier” Filet Mignon (Canada)
  3. Braised Short Ribs (France)
  4. Grass-Fed Beef Sliders (Florida)
  5. Crispy Pork Belly (Brazil)
  6. Scottish Salmon (Scotland)
  7. Seared Mahi-Mahi (Singapore)
  8. Seared Trout (Canada)
  9. Seared Scallop (Brazil)
  10. Lemongrass Chicken Curry (Singapore)
  11. Venison Sausage (New Zealand)
  12. Garlic Shrimp (Australia)
  13. Clam Chowder (Hops & Barley)
  14. Scotch Egg (Scotland)
  15. Kimchi Dog (South Korea)
  16. Vegetarian Haggis (Scotland)

You might notice some other adjustments from last time’s edition of the list.  I dropped the Scotch Egg down a few spots.  After seeing the Disney Parks Blog post from the other day, I decided that I hadn’t given Australia’s Garlic Shrimp a fair shake.  Did you see the picture?  Yum!  Plus, I slotted in the Clam Chowder.

Garlic Shrimp

Garlic Shrimp

In addition, I dropped Florida’s Watermelon Salad out of the picture … for now.  Until it is a confirmed item for this year’s Food & Wine, we’ll keep it in the background.

That’s the beautiful thing about a pre-festival ranking.  It can be tweaked as much as you want and as you put more thought into the items.  And, of course, you need to add the newly announced dishes from time to time.  What’s next, Chef Jens!  We’re waiting!

Have a great day, everyone!