Looking Forward to Food at WDW - Epsisode 165 of the Disney Exchange Podcast

The Disney Exchange is Lisa, Dave, and me, the Talent, Nick 

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Another whiz-bang episode recorded early because of my schedule.

Disney's Hollywood Studios is staying the same for the forseeable future. Yay!

Dave quotes a tabloid. Fake news.

Thank you listener Allison for this week's show topic: Most anticipated new restaurant or food at Walt Disney World.

Not surprisingly a lot of our choices were located in Disney Springs. Speaking of Disney Springs...

Photo: Lisa

...The Wheel of Distiny topic this week was from listener Andrew: What would you do with 5 hours at Disney Springs?

As this week's episode proves, we love show suggestions and Wheel of Distiny topics from our listeners, so please check us out and make requests on Facebook: https://www.facebook.com/thedisneyexchange  or Twitter: https://twitter.com/disneyexchange   

If you would be so kind as to leave us a 5 star review on any of the social media sites, such as Facebook or iTunes, we’d really appreciate it. Thank you!

Our Epcot Festival of the Arts Food Booths - Episode 110 of The Disney Exchange

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The Disney Exchange is Lisa, Dave and me, Nick.

We thank Alabama and share a few news items from Walt Disney World.

I share a couple of my ever evolving Walt Disney World plans (as this show is released, I'm in WDW with my wife and friends). Our plans keep changing because Epcot's International Festival of the Arts as well as the fact that Disney Springs is having a special event called "Rock the Dots" today, 1/22, National Polka Dot Day!

This leads into our main topic. Polka Dots!

Of course I'm kidding! We each design a booth for Epcot's Festival of the Arts food booth!

For instance, my choice was based on the book Van Gogh's Table, and featured entrees, desserts and beverages.

The Wheel of Distiny topic: A rumor is circulating that the Tomorrowland Speedway may be on the chopping block, your thoughts?

You can send us an email at info@thedisneyexchange and reach out with show suggestions, submit Wheel of Distiny topics, or request a listener number (remember those?) on Facebook: https://www.facebook.com/thedisneyexchange, Twitter: https://twitter.com/disneyexchange

If you would be so kind as to leave us a 5 star review on any of the social media sites or iTunes, we'd really appreciate it. Thank you!

Thank you for listening to The Disney Exchange!

Favorite Food Friday: Tonga Toast at Disney's Polynesian Resort

by: Nick

Have you ever tried Tonga Toast, which can be found at the Kona Cafe at Disney's Polynesian Resort?

Tonga Toast is a classic, as it has been served at the Polynesian since 1971. It's sourdough bread, stuffed with banana and deep fried.

It's served with a delicious Stawberry Compote.

I first had this delicious entree almost 20 years ago, and I've only had it twice, mostly because it's a bit of a trip to get to the Poly for breakfast, but we may have to put it into regular rotation.

The recipe from Magical Recipes:

Ingredients

Tonga Toast
 
1. 2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
2. 1 banana
3. 1/3 cup sugar
4. 1 teaspoon cinnamon 
5. 1 egg
6. 1/4 cup milk
7. 1/2 teaspoon vanilla
8. oil or shortening for frying
9. whipped butter and/or syrup
Strawberry Compote
10. 10 large strawberries
11. 1/4 cup sugar
12. 1 teaspoon vanilla

Instructions

Tonga Toast
 
1. Cut a 1-inch pocket in one side of each bread slice.
2. Cut banana in half crosswise, then split each piece lengthwise.
3. Remove peel and stuff 2 pieces of fruit in each pocket of bread; set aside.
4. Mix sugar and cinnamon; set aside.
5. Mix well the egg, milk and vanilla.
6. Heat about 4 inches of oil in a pan to 350 degrees F.
7. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread.
8. Fry bread on both sides in hot oil until lightly browned, about 3 minutes.
9. Drain on paper towels or wire rack.
10. Sprinkle with cinnamon sugar and serve.
Strawberry Compote
 
11. Slice 6 strawberries and place in small pot.
12. Add sugar and vanilla, stir.
13. Cook over medium-high heat for 5-7 minutes until mixtures starts to boil.
14. Place 4 sliced strawberries in a blender or food processor.
15. Add cooked strawberry mixture and blend until smooth.
16. Serve warm or cold.

An InLinkz Link-up

Gluten Free Stand at Disney's Animal Kingdom

By: Barbie

A sign of the many good things coming to the gluten free community: a food stand called "The Gardens"  at Walt Disney World's Animal Kingdom with only wheat free options to eat and drink. I was so surprised when we walked by I did a complete double take.

Since we know so many people with food allergies, it's always good to know where to get great food and drinks! I will keep you posted any time I find cool little outposts like this one! Don't look for it's name to be highly visible on the trails right now, maybe the signage for this gem is still in production.

What I Love Most About EPCOT

Lee from Disleelandia has been asking fellow Disney bloggers the question: What do you love most about EPCOT? I have been putting off writing this post because really, what's not to love about this park? So pinning down just one specific thing is difficult, but I'll try. (Reading back on this post, I have failed to pin it down to one thing! Now read on at your own risk!)

This photo speaks volumes to what I feel about EPCOT. It's lively, bright, colorful and lush! Don't misunderstand me, I love the other parks too, EPCOT is just so vibrant!

When the hubby and I visit Disney, EPCOT seems to be the park that we gravitate towards the most. Is it the food, the ambiance; is it Figment or Club Cool? I can't seem to pin it down in words, Maybe by going through some of the myriad of photos we have of EPCOT, I will be able to put my finger on it.

EPCOT is the park of color! So much color, in the plantings, in the buildings themselves, everywhere you look there's a feast for the eyes. EPCOT dresses for the seasons, so you'll never see the same landscapes twice.

These seasonal and constantly changing features make EPCOT so exciting. More so than the other parks, or so it seems to me. Every time we go there, it looks like a different park Your photos and mine will never look alike! (unless we vacationed together!)

 

Could it be the food that's offered at EPCOT? The everyday food offerings are wonderful, here's a sampling for you to drool over: school bread, largest rice crispy treat with carmel–ever, cream puff with fresh wild berries, fish and chips, wild berry bread pudding, adult drinks...

 

 Is it the food offered during the Food and Wine Festival held each year? These tapas style plates are amazing and great fun to try with friends! The more the merrier!

Or is EPCOT so near and dear to my heart because we've met so many awesome people there, taken our friends there and have created long lasting and enduring relationships with them? That just might be the real reason why I love EPCOT the best: because of all these people!

Thank you for reading this post. The best part of writing this was searching through all of our photos. I would be smiling from ear to ear and the Disney husband would constantly be asking me, "What are you doing?" and I'd say, "Trying to write a post!" That's just how EPCOT is. A smile from ear to ear.